The picture-postcard venue, in the rural village of Eversley, has a menu bursting with fresh ingredients and a team of enthusiastic and friendly staff.
Combining rustic charm with modern recipes, manager Jordan Marr has made quite a name for himself in just over a year of running the venue.
Thriving on community interaction, Mr Marr will be hosting his second food and drink festival next month, praising Hampshire fare with a local produce market, food demonstrations and tastings, and live music.
Mr Marr, who grew up in Camberley and went to school at Wellington College in Crowthorne, said: “Here at the pub we love serving local food and drink and are on a mission to spread the word about all of the terrific Hampshire fare we have on our doorstep, too.
“We are really hoping our two-day extravaganza will shout about how good local produce is and get as many people as possible trying and buying it.”
Having re-opened last summer under independent company Peach, The Chequers serves hot fresh food throughout the day which can be enjoyed in the cosy restaurant, airy conservatory or on the pretty patio terrace.
Starting with eggs and fresh sourdough bread for breakfast – accompanied by quality coffee made by the pub’s barista-trained team – delicious cakes and a range of sandwiches and light hot dishes are on offer right up until dinner.
The pub does not have a children’s menu, because they believe young people should have the opportunity to eat food that is as good as their parents’. But the chefs are happy to make smaller portions or simplified versions of anything on the menu.
Head chef Ray Brenner, from Crowthorne, and his skilled brigade, devise the pub’s seasonal menus and a range of tempting daily specials.
Cornish lamb cutlets served with dauphinoise potatoes, roast garlic, green beans and a damson jus, is a popular main at dinner time.
But it is the venue’s steaks which are the biggest hit.
Served with triple-cooked chips, crisp rocket and a creamy peppercorn sauce, the beef comes from award-winning butcher Aubrey Allen, selected from the best grass-fed beef herd and dried for 28 days for a superb flavour and tenderness.
This 80-year-old Warwick-shire butcher supplies many of Britain’s finest restaurants as well as holding HM The Queen’s Royal Warrant. Head chef Brenner uses sustainable fish as well as free range eggs, pork and ice cream, and Cotswold white chickens and lamb from Cornwall.
“As well as celebrating our increasingly-vibrant British food culture, the focus on seasonal ingredients means we buy the best stuff when it’s at the best price,” Mr Marr said.
“This way we keep prices sensible even though we are buying top quality ingredients.”
For customers with a sweet tooth, calvados and apple parfait with pistachio tuile, warm bakewell tart served with custard and summer berry Eton mess are just some of the tempting options to choose from.
Sharp’s Doom Bar, Hogs Back and three guest ales are always on tap, alongside continental beers and lagers.
Mr Marr is serious about his spirits too. The pub is famous for its ‘Grand Gins’ - a large serving with plenty of ice, fruit, juniper berries and a choice of premium tonic waters.