Old Thatched Inn, Adstockback to pub details please note - reviews on this site are purely the opinion of site visitors, so don't take them too seriously.
Wolf in Sheep's clothing: not sure if this is a pub or just an expensive country restaurant: pricey. Its "oldness" is completely hidden under its modern makeover
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The pub sign outside proclaims this to be �The Old Thatched Inn and Restaurant� and I�d say that�s a fairly good description of where it�s emphasis is. That�s not to say there�s anything wrong with it, just that it seems to be somewhat food orientated rather than your traditional village boozer.
As it�s name suggests, it is thatched and consequently a very pleasant looking old building. It�s a good sized pub, roughly divided in to three different areas. At the front are a couple of bars which is probably the cosiest part of the pub with a flagstone floor and logs smouldering away in the fireplace. There are a couple of chunky wooden tables here, and these were in use by diners on a recent visit. I enquired about the food, and was invited to �take a seat on the sofa� whilst a menu was brought over for my perusal. This was in the middle part of the pub where the seating consists of a few sofa�s clustered around low tables and this may well be the best place for supping a pint, assuming of course that all the seats aren�t all taken by menu perusing punters. Piles of logs abounded and the general feeling was a rather arty, contemporary ambience.
The main restaurant area is at the rear in a large, and modern looking, conservatory. The tables are surprisingly well spaced out and ceiling blinds covered the glazed area of the roof giving it a slightly warmer feel on a dark winter�s night. The rest of the ceiling consisted of white wooden boards and hanging fans giving a somewhat colonial feel. The log theme continued, with �piles� of fake log ends stuck to the walls. The menu was clearly very much of the gastro-pub genre with most of the mains approaching the �15 mark, and even Sausage & Mash being �12.95. That said, you get what you pay for and I thoroughly enjoyed my Sea Bass Fillet from the small specials menu.
There was a surprisingly good selection of beers on tap with Black Sheep, Doom Bar, Marco Pierre White�s Guvnor, Pedigree and Greene King IPA. The solitary cider was Aspall�s Suffolk. This is a tricky one to mark � on one hand, it�s got a decent enough range of beers, pleasant ambience, good (if pricey) food and genuinely friendly and helpful staff. On the downside, it doesn�t have quite the �pubiness� and quaint charm that some might be looking for in an old, thatched village pub. What it does, it does very well though, so I�m going to mark it generously.
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Beautifully kept beer and excellent food - highly recommended
GRS40 - 29 Jul 2011 12:05 |
Interesting 'pub' which clearly veers towards the food side of things - the starter & the Aylesbury Duck Chinese style were pretty good - prices are typical of a restaurant, with a decent wine list. There were about 4 ales on tap including a reasonable Pitstop Silverstone & Wychwood Paddy's Stout. Nice place to eat & drink. Car park is tiny so expect to park on the side of the road.
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The food was good, if a bit on the "nouveau" side, but It would still be nice if the Yorkshires were checked that they were hot before they were served. It's also quite expensive for a pub. However, going by the cars in the car park, the prices matched the affluence of the area.
Having said this, the Hooky was in excellent condition, and we would not be adverse to return visit.
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Visited this pub on December 7, a fantastic village pub with good selection of beers and lagers.
Very busy with drinkers and people eating (did not try the food but it looked good)
Well worth a visit.
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Winner in the Overall category of the Aylesbury Vale Village Pub of the Year competition.
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Went last friday and the log fire crackling away was a warm welcome from the bitter cold outside. We had a crab tian starter which sounded good on the menu, but tasted even better than it sounded. The beef wellington was filling and full of flavour in its individual home made parcel.
David O'Brien - 21 Feb 2005 14:00 |
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