- Tel: 01442 501406
- Tel: 01494 414637
Hogpits Bottom, Flaunden, Hemel Hempstead, Hertfordshire, HP3 0PH
12:00 - 23:30
We accept Cash, Cheque, Credit Cards
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18th Century Country Pub and Restaurant
With beautiful surrounding countryside & nearby country walks over the rolling hills of the Chess Valley it's hard to believe that the Bricklayers Arms is within such easy reach of major roads (M25, M1, M40, A41)& rail networks. Within 10 mins we have Harry Potter at Warner Bros and The Grove Hotel, golf & Spa resort.
A warm welcome awaits you from a friendly & knowledgeable staff. Enjoy the cosy atmosphere when you step inside the rustic oak beam interior full of character with its low ceilings & real log fire. In Summer enjoy lunch on our terrace or in our garden surrounded by green pastures. The Michaels family have maintained the essence of a beautiful Grade II listed country pub and with the help of celebrated Chef Claude Paillet who has transformed the Bricklayers into an award winning & nationally recognised restaurant with a Rosette and Michelin Guide recommendation. The freshest organic produce from local suppliers are used where possible which makes up our award winning menu.
Services and Products
- Pub restaurants
- Country pubs
- Free Parking
- Bars & wine bars
- Family pubs
- Function rooms & banqueting
- Sunday lunches
- corporate events
- cask ales
- english restaurants
- home cooked food
- non alcoholic beer
- private dining
- real ales
- traditional restaurants
- wheelchair accessible
- gastro pubs
Why here? So far from anywhere? Because we loved their sister restaurant The Nag’s head. Downloaded menu from their website and ticked off what I wanted. Dining pub of the year 2009. Neighbours of ours love it. Other friends who ate there once thought it was expensive and not much fish choice for one of their number who won’t eat meat out, only fish.
Looked at the website. Their ad shows the creeper-covered front right on the road and didn’t show the car park at the side but on the phone they were helpful.
Sat Nav would not allow us to take the route east via Stanmore or Bushey but insisted that we turn round and go west through Northwood, therefore, as it was so impossible to re-set, for once we obediently followed dominant Miss Satnav.
Upmarket houses on the slopes of the Chilterns and green fields of horses.
Not much else in Flaunden, which is north west of Watford.
AA and RAC routes had said it was only about 30 minutes. Never believe them. They must use helicopter assisted cars with outriders at midnight. It took us 40 minutes. What they don’t warn is that the road is one car wide behind hedges. Kept having near misses as people hurtled round the corner, both braked, and one car backed into nearest lay-by. I was glad we went for lunch not dinner.
A glass of prosecco - sparkling white - that’s me sorted.
the red wine was good. Though we thought we’d ordered a carafe for two and ended up being given a glass for one and had to order a second. So was the after dinner sweet drink.
Late August, wasps everywhere, indoors and out. One lady was stung and management helped apply vinegar and offered to bring down Waspeze. If you’re nervous, wear cover-up clothes and spray on insect repellent. I sat two tables back from the window area and despite my wearing perfume I wasn’t troubled. At least it was a conversation piece.
Manager Alvin was around taking care of everything.
They have a comment card - always a good sign, and a drop box for business cards so take yours.
Bread was excellent. Not much restaurant bread pleases me nowadays since I discovered walnut bread in Marks & Spencers (Harrow), which I’ve been eating for breakfast, lunch and dinner and all hours in between. However, The white bread here is dense and delicious, whether or not you use to mop up gravy like the French. (If it’s good enough etiquette for the French - a compliment to the chef - waste not want not - I don’t mind if I do it.
Chicken mousse served in a small glass ramekin (usually reserved for creme brulee), with pistachio nuts on top - a taste sensation. the sprig of rosemary planted upright in the starter was amusing, but it appeared again on my main course. Here we go again.
I thought the same garnish should not appear two courses running. (We have a family story about our friend in France years ago, Peter, who sent back a main course containing the same ingredient as the starter. The (Vietnamese) waitress argued that was what he’d ordered. He politely insisted that no French customer would ever order the same ingredient for both starter and main course, and if they misunderstood the menu
and did so by mistake, any self-respecting French serving staff would automatically have seen it as a faux pas or error and instantly corrected the order.
The chicken was unaccountably filled with cheese so I opted for guinea fowl. I wanted to try a mouthful of the polenta, which was listed with another dish, (rabbit). Polenta was provided.
Desserts looked delicious. Lots of Movenpick ice creams. (Surely a restaurant of this calibre should be making their own?) We'd all eaten enough and despite my willingness to put on weight I was outvoted.