I had a delicious meal yesterday early evening in The Britannia. Alex behind the bar was lovely and friendly, and the blonde woman who brought the food was nice as well. Jason checked all was well with my meal, and I told him it was fabulous and that I would be coming back and telling my friends. I had the plaice, which is served on the bone, so should actually come with a health warning (!) - but bones apart, it was really good and I enjoyed it immensely. I was treating myself as I was feeling down, and my visit to this pub really cheered me up! My food was 'restaurant quality', with good wine, and the pub was busy but not too noisy and I'll definitely be going back soon.

Visited for a midweek lunch recently and although it is clear to see that there has been some improvement since the new management took over, there is still room for more.

As you walk through the front door your eyes are immediately drawn to a large glass-fronted case containing numerous bottles of wine. This I think is a mis-guided effort to give the impression that The 'Brit' should be taken more seriously nowadays as an eatery, rather than the chav-tastic pub it used to be. The bar and fittings are much the same as they were before with arguably some slightly more subtle lighting making the whole atmos feel a bit warmer. Drinks on offer are fairly standard issue with a high percentage of bottled cider on offer.

All so far so good, but then it was time to order food...

They've really shot themselves in the foot here I'm afraid. I was with 2 other people and we had to wait 25 mins for our food even though there were only a couple of other tables eating. Indeed, the group of 4 sitting next to us actually made a point of complaining about the wait for theirs. My chicken burger was ok though the chicken was flamegrilled (this is perhaps too generous a term) until burnt and the accompanying chips were undercooked. I also received mine at least 10 mins before the others so I had finished it before my friends' meals arrived. One of them did say however that his bangers and mash were pretty good - made with real Bulmer's sausages and plenty of thick-ish gravy.

Overall, better than before but still a long way to go.