Englands finest
Nestling in the back lanes of Beaconsfield, Buckinghamshire, the Royal Standard of England is the epitome of an old English pub. It claims to be the oldest freehouse in England, more than 900 years old and trading since Saxon times.
The building proclaims its history with gnarled oak beams, flagstones and worn floors. Known as the Ship until 1663, the pub was renamed by Charles II in recognition of its support of his executed father.
While it serves an impressive selection of cask beer today, its reputation in times gone by was built more on quantity than quality. A sign over the door, dating back to the 18th century, bears the legend: "Drunk for a Penny, Dead Drunk for Two Pennies, Clean Straw for Nothing."
Among its more recent accolades, the Royal Standard won the Sunday Lunch Pub of the Year title at the Pub Food Awards 2007 and is shortlisted in the revamped Publican Food & Drink Awards.
The pub's impressive reputation keeps it busy through the week, building up to 350 roast dinners served every Sunday.
Owner Matthew O'Keeffe is now seeking a Michelin star, an ambition the pub pledges will not stand in the way of its 'great quality at a great price' policy.
Head chef David Perron began his career at the age of 14, realising that there was nothing else he wished to do but cook. Hailing from France, he attended Chamalieres Catering School, one of the best in France.
Trained in a number of Michelin-starred establishments, he has a passion for traditional dishes and superior quality ingredients, particularly meat, sharing Jamie Oliver's love for Welsh Lamb from Daphne Tilley, at Elwy Valley farm - the best meat, David insists, he has ever tasted.
Despite his French roots David has worked in the kitchens of British pubs for almost 20 years. He has an enthusiasm for the 'renaissance of great British food,' and believes the pub is the best place to enjoy it.
David has been preparing the pub's Christmas menu since June. For years the pub has acted as the community hub, where locals come to socialise and soak up the unique surroundings and mouthwatering traditional fare.
Matthew says: "Our turnover increases by around a third over the festive season but, most of all, we are proud to provide a traditional and local venue for families and friends to enjoy."
In the run-up to Christmas, David has suppliers on call six days a week, in preparation for the stream of Christmas parties and revellers who will be served over this busy period. The pub has requests for Christmas dinner as early as August and bookings go on until late January.
When asked what he considers to be the three key products for a successful and delicious Christmas menu, David's answer is simple: "Good quality meat, crispy roast potatoes and lashings of hearty gravy!"
- To help pubs plan for Christmas, Bisto is giving away 20 seasonal recipe kits including recipe cards and a range of Bisto products. To be in with a chance to win, send an e-mail to adviceline@premierfoods.co.uk with your name, business address and telephone number, or call 0800 328 4246.
- Bisto is industry partner in the Classic Food Pub of the Year category of The Publican Food & Drink Awards. For recipes using Bisto products visit www.chefsbisto.co.uk. For more about the awards, visit www.thepublicanfda.com
