A popular river-side pub will open next week with an “amazing new look” as the Bucks Free Press got a look inside before the big reveal.

Centrally located in Thames-side village, The Kings Arms will open with a whole new look on Saturday, October 8.

The outside of the venue has been given a fresh lick of paint and now boasts a sleek dark grey front on the Cookham High Street.

The refurbishment inside looks fantastic and on arrival, you are met by the stylish bar which is lit up behind the counter.

There are three wood fires inside the restaurant and bar which help keep the signature village pub feel but the refurbishment has created a high-end look for the site.

The pub has also an impressive outdoor seating area which looked incredible under the hanging lights.

The general manager Charlotte Harrison who first worked in the pub in 2006 revealed she can't wait to show off the "amazing new look".

She said: “I started my career at The Kings Arms back in 2006, before returning as General Manager in 2021 so the pub really does mean a lot to me!

"At The Kings Arms, we have an enthusiastic team that truly cares about our guests, and we are all so excited to welcome guests old and new and show off the amazing new look.”

Located near the River Thames making it the ideal riverside spot to grab a drink or enjoy the full dining experience.

We also tried out the menu which is led by the pub’s head chef Cristian Danaila, who has been with the pub for six years.

Whether you fancy something from the grill, such as rotisserie pork belly or expertly aged steaks, there’s something to suit all tastes, plus a dedicated vegan menu.

A range of exciting small plates designed for sharing make the perfect start to your dining experience; with dishes such as Asian-inspired bao buns, chipotle sticky chicken and king oyster mushrooms.

We went for the pan-fried wild scallops and pan-fired king prawns with chilli and feta.

Both started the night as it went on, with two well-put-together dished and perfectly cooked seafood.

For our mains, we opted for pan-roasted lamb rump which came with creamy potato terrine, shallots, sautéed green beans, and edamame in a red wine sauce as well as the truffled risotto mushroom.

The lamb was cooked really well and fell apart gorgeously with it being the perfect meal to have in front of the fire.

The risotto was so moreish with the only shame being at the end when the plate was empty

To round things off we had the lotus biscoff chocolate bomb and the brioche bread & butter pudding.

If you’re a lotus fan then this dessert is for you, a rich chocolate bomb with a lotus-packed middle.

The brioche bread and butter pudding proved if you do the simple things well they are still the best, as it was a very tasty end to a wonderful meal.

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