It’s easy to see why The Horns is successful as both a local bolthole and as a first-rate restaurant serving outstanding food and drink. In every respect, this welcoming establishment is a lovely place to be, with all the hospitality and charm that in-the-know diners have come to expect from members of the Brakspear family of pubs.
An impressive pair of deer antlers commands the interior of this former 16th-century hunting lodge, which is softened by the comfortable furnishings and cosy nooks in the bar and oak-beamed dining room. Host Sandra offers a warm welcome; her experience shines through in the running of a highly professional establishment.
The tempting and innovative à la carte menu features local produce and seasonal fare, and the separate lunch menu encourages daytime visitors and walkers. Our evening began with aromatic homemade soda bread and starters of sweet Brakspear-cured salmon with cucumber chutney and dill mayonnaise, and potted Berkshire rabbit complemented by pickled carrot salad. Main courses were phenomenal. The pan-roasted hake with Dauphinoise potatoes, fennel and crab velouté was a treat. My companion feasted on herb-crusted rump of Berkshire lamb, perfectly cooked and accompanied by fondant potato, glazed carrots and rich gravy. Desserts include traditional pies, crumbles and a cheeseboard. We sampled local vanilla and honeycomb ice cream. The Horns is the ultimate country pub.