ANY pub that smokes its own fish has a gold star in my book. Topped with a varied menu of produce from the area The Bricklayers Arms in Flaunden is simply a delight.

Tucked away on a quiet country lane in a village near to Latimer and Little Chalfont the pub, The Bricklayers run by the Michaels family, could be easily missed. But it shouldn't be.

I went there on a slightly busier than expected Tuesday night and was welcomed by the friendly staff. We were served by Barney throughout who was attentive and well versed on the menu.

The pub itself is grade II listed building and has a cosy atmosphere with oak beams and paintings adorning the walls.

Michelin trained head chef Claude Paillet offers a menu which mixes English tradition and French fusion, and uses organic produce from local suppliers where possible.

The menu is extensive and there is also a daily specials board.

For starters I went for the Bricklayers Arms selection of home smoked fish served with a lemon coriander butter and tomato chutney (£8.95).

Smoked salmon, tuna and swordfish were delicately laid on the plate with a small circle of butter and the chutney to the side. The fish was beautifully smoked- not too overpowering but enough to have that delicate smoked flavour.

I loved the selection of the three different fishes. The butter had just a hint of coriander and the chutney was wonderfully sweet, yet sour, and went surprisingly well with the fish. With this I had two large slices of brown, rustic bread (£1) served with a packaged butter, Beurre d'Isigny which was wonderfully creamy.

My fellow diner, Tom, went for the Ballotine of smoked duck and duck liver mousse with a grilled almond, honey dressed salad (£8.95).

The duck mousse was beautiful- not too rich as you might expect- and served on toasted white muffin. The salad was lovingly presented in a crisp pastry basket and was fresh and crispy with a hint of sweetness from the honey.

Other starter options are foie gras, Cornish white crab, scallops, mushroom feuillete, goats cheese tart and eggs Benedict.

For the main course I chose the Roast breast of guinea fowl, pheasant sausage and a liver mousse feuillete, (£17.95) served with Dauphinoise potatoes and a side of creamed spinach (for two) (3.85).

This was an extremely rich dish, as you would expect from the description. The guinea fowl was presented nicely in slices, and had a delicate crispy skin. It was not dry, as guinea fowl can sometimes be, and had a slight gamey flavour.

The pheasant sausage went beautifully with the fowl. It was quite strong but not too much so, and although quite salty, was served in the perfect amount- three bite sized pieces.

The large portion of liver mousse was chilled with a pastry top, and I have to say I didn't think this was needed in the dish as it made it slightly too rich.

The potatoes were creamy and well cooked and the creamed spinach was delicious. Tom went for the braised leg of shredded lamb served with a purée of sweets carrots and crispy plantain and rosemary jus (£17.45).

I loved the way this was presented with the purée topping the shredded lamb. I am a great fan of the way pubs shred the leg for you already as we all know how awkward it can sometimes be to get it off the bone. Tom said the meat was very succulent and went really well with the puréed carrot, and the rosemary jus was full of flavour.

Also on the mains section there was pork cheek, fish dishes, pigeon, duck, chicken, beef and a vegetarian dish of the day- which was asparagus and spinach risotto.

For dessert I had Lemon tart with panacotta and raspberry icecream (£6.95) and Tom had Creme Brulee (£6.95).

I wish I could make pastry this way- it was just perfect with the subtlety flavoured lemon filling. The icecream seemed a bit more like a sorbet to me and it was fruity and refreshing.

Tom loved his Creme Brulee which was served in a wide dish, and was creamy and smooth. Both a lovely end to a meal.

The Bricklayers has a sister pub in Great Missenden called The Nags Head, which I now look forward to visiting.

The Bricklayers doesn't scrimp on its portion sizes, neither does it on the quality of the produce. Each dish was bursting with a variety of flavours and that is worth going back for.

For more details go to www.bricklayersarms.com