Whoever built this former beer house clearly made good use of flints extracted from Chiltern Hills chalk. An early example, perhaps, of a 'source local' philosophy that continues both for food and real ales. Shellfish options include oysters, which can even be bought singly; prawn, crayfish and smoked salmon cocktail; and king scallops with peas and bacon. 'Classic mains' are country chicken and vegetable pie; Catalan fish stew; and a vegetarian tasting plate. Rump, sirloin and rib-eye steaks are chargrilled with a choice of sauces, and Cajun breaded chicken, bacon and cheeseburger is accompanied by fries and onion rings. Specials change daily.