This traditional drinking hole has transformed its “pub grub” menu into fine dining fare with the help of a world class chef. Jason Reeves, 31 from Brighton, has worked with some of the most respected names in the restaurant industry including Gary Rhodes and Marco Pierre White.

But it was during his time in Latvia working in Vincents restaurant – famed for hosting heads of state and celebrities – that he enjoyed the highlight of his career.

“The Queen was in Latvia for the NATO Summit last year,” he recalls. “We had 45 minutes to serve her and all the other guests a starter, main course and desert so it was very frantic.

“We served fresh Latvian crayfish mousse with pike followed by organic chicken with wild mushroom ceps and black truffles and classic apple turnover for desert. I got to meet the Queen and say hello, which was very exciting.”

Pub owner Iain Banham says: “Jason is a brilliant addition to The Bell.

Before he came along, we served normal pub grub. But the weird and wonderful creations he is introducing are going down well. We are not a pretentious, modern-style gastro pub. Our customers can still enjoy the same cosy traditional pub atmosphere but with the addition of an amazing chef cooking great food.”

Jason’s dishes include butternut squash and pumpkin risotto with parmesan (£6) as well as light bites such as roasted red pepper, houmous, rocket and red onion sandwiches (£4.40). Diners can also enjoy deserts such as frozen berries with hot white chocolate sauce (£3.50).

Revealing the secret of his success, he says: “We make sure everything is fresh and locally produced and we offer real value for money.

“For our Sunday roasts, we use slow belly of pork which is cooked in cider for 12-and-a-half hours on a very low temperature. This softens the meat and melts down the fat so you end up with a nice tender bit of meat. It is then served with roast potatoes, broccoli, cider gravy and homemade Yorkshire pudding, all cooked to fine dining standards, but diners don’t have to pay through the roof for it.”

Review by Sureka Fernando