The Loch & The Tyne

good quality, good value cooking

There are lots of hints that this semi-rural pub in the upmarket residential village of Old Windsor is part of Scottish-born chef Adam Handling’s mini empire. With its stylish tartan tub chairs and walls bedecked with dried heather and flowers, the decor has more than a hint of a modern Highland lodge about it. The menu includes signature Handling dishes such as the excellent sourdough served with chicken butter, chicken-skin scratchings and an intense but quaffable chicken jus for dunking. The biggest clue, however, is just how polished, professional and smooth the whole operation is. This might be a pub (and a highly enjoyable one at that), but high standards are maintained throughout – especially when it comes to the beautifully presented, precisely cooked and big flavoured food. Purists might be surprised by the artfully arranged pile of paprika-flavoured crispy shallots that tops off a playful version of steak tartare, but they wouldn’t argue with the extra layer of complexity they lend to this otherwise classic dish. To follow, chicken breast, possibly cooked sous-vide before being browned in a pan, was exceptionally tender and had excellent flavour, the mark of a good bird. Simply but elegantly garnished with tenderstem broccoli, fresh basil, crème fraîche and 'London miso', it was the perfect lunch dish. For afters, 'the king's trifle' involved a subtle yet spicy mix of parkin, ginger cream, custard and strawberry jelly topped with candied pistachios. You will also need to be strong willed to avoid bumping up your bill with some tempting snacks such as the intriguing octopus 'hot dog' in a brioche bun with mustard and harissa. Wine doesn’t come cheap either, with just four bottles under £40, but it’s an interesting and thoughtfully assembled list – particularly if you fancy splashing out at the higher end. In good weather, a seat on the shaded front terrace overlooking open fields would be the ideal spot for a lazy repast.