I visited this place recently because it has interesting architecture and I wanted to see it up close. My rating is not based on the food and drink products it serves. I'm no drinker nor an eater of English food. It's a 16th century listed building, which looks very interesting from inside and out. With low beams, cosy enclosures for seating, a vestibule area and two miniature main areas The bar however is the central feature. I think this place is well worth visiting just to have a good look at the structure of the building. It has plenty of parking space and because of its age and character should really be a minor tourist destination (albeit in what most people would consider an 'unlikely' area). It's worth visiting as there is also the 12th century stone church across the road, and the 17th century town hall next to it. All of these are very well preserved listed buildings you can poke around in or around, and they are all in the same place so this vicinity should at least be a secondary focal point for national and international visitors who would visit Windsor anyway. Currently however it is 'off the beaten track'.
If you're going there to eat and drink you will find the bar staff attractive, friendly and helpful. Although obviously, as it's Slough, don't expect them to know anything about wine, cocktails or single malts. The food (from the website) is priced very reasonably. I did have a good look at the bar and saw a lot of continental lagers but only one real ale. That is a serious negative in my book. A pub like this ought to be a haven for real ale afficionadi, but it's not. I will give the benefit of the doubt and say perhaps they have a few casks but they're not on labelled taps at the bar itself.
Despite being a 16th century public house, this place is not immune from economic forces, and economic forces for any pub are dictated by its immediate local area. In this case, there is a large LCD screen inside, that was switched to a Polish sports channel (sadly) when I visited. Also, one chair had a broken leg, and there is definitely room for improvement in hygiene (tables mainly). read more
