Cricketers
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Debbie Baxter
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The Cricketers is set in the idyllic location on East Common, Redbourn, and steeped in character, surrounded by beautiful Hertfordshire countryside. On the inside there is a clever mix of old and new. The front bar retains the very traditional pub feel whilst the restaurant reveals a sleek and contemporary elegance.
Our talented head chef sources local produce wherever possible, his menus cater for all tastes and his dishes are designed to capture a delicious and exciting range of flavours, changed seasonally and truly enhance “The Cricketers dining experience”
Upstairs is an airy and sophisticated private dining area which can be used for anything from a light buffet and gathering of friends to a full 6 course gourmet experience. By day the private dining room can be transformed into the perfect setting for a business meeting with free WiFi access, mounted projector, air conditioning and helpful staff on hand.
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Good Pub Guide Recommended
The front bar at this refurbished place (knocked into quite an unusual shape during restyling of the building) is snugly civilised with leather tub armchairs, plush banquettes and some leather cube stools on its pale carpet. It leads back into an attractive and comfortably modern dining room, also gaining from its oddly wiggly shape. Four thoughtfully sourced guests alongside Greene King IPA might be from brewers such as Ossett, Tring, Sharps and York. They also serve local Millwhite's Rum Cask cider and about 17 wines by the glass and decent coffees. Staff are friendly and helpful; well reproduced piped music. An upper restaurant overlooks the cricket pitch and common, which has gentle interesting walks (shown on a map board by the next-door local museum). There are picnic-sets out on the side grass and sheltered benches by the front door.
Good Pub Guide Food
As well as simpler lunchtime snacks such as sandwiches and sausage and mash, the fairly involved menu might include seared scallops with cauliflower puree and crispy pancetta, crayfish risotto, potted beef brisket with poached pear and pickle cucumber, celeriac and chestnut strudel with truffle and chive risotto, braised guinea fowl breast with butterbean, chickpea and tomato broth and guinea fowl and bacon dumplings, and yellowfin tuna with water chestnuts, radish and broad bean salad.
Reader Comments
rossbalaam
Wednesday 18 April 2012 9:11:52 am
rossbalaam
Monday 23 January 2012 9:11:16 am
alex@bmplants.co.uk
Sunday 21 February 2010 5:06:09 pm
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