"“18 handpulls of full of lovely ale and cider and a fridge full of lovely meat.” If that isn’t enough to. convince a Londoner to visit this transportive wood-panelled pub, then perhaps all hope is lost — aside for some details. The beers are modern but not modish, coming across as Now That’s What I Call Pints compilation to a beer nerd and an inviting new world to the novice, while the lovely meat sees roast pork cuddled into baps. For those who don’t want lovely meat, get a plate of cheese or a vegetarian Scotch egg. It’s all built to soak up the beer, as thick and effervescent as its atmosphere." - Adam Coghlan, James Hansen