The Station House 134 Station Road Chingford London E4 6AN Tel: 020 8529 8576

It's almost exactly two years ago that I was congratulating Wizard Inns for choosing a historically relevant name, Thomas Willingale, for its new pub which replaced Chasney's restaurant in Chingford.

New owner Pathfinder was obviously not impressed with the notion of naming the place after a local hero and has chosen the more mundane, but geographically apt Station House for its new acquisition.

The exterior has certainly had a makeover. The rather prissy wicket fence which separated the al fresco drinkers from the general public on the pavement has now been replaced by decorative metal railings which surround stylish bronze gauze tables and chairs. The livery of black and fashionable slate green sets off the massive name lettering but the new inn sign is a bit anaemic.

Once inside, Wizard's basic architecture has been retained. You still have to climb into the attic to visit the lavs (there is a toilet for people with disabilities on the ground floor) although the standard makes the trip more worthwhile.

The centre of attention is appropriately the bar. This from a distance looks more like a display in a pharmacy and would not be out of place in a Damien Hirst show the colours of modern-day alcoholic drinks are not only brighter than they have ever been, there are now hints of fluorescence.

Besides a couple of good beers and a vast range of lagers, there is an extensive wine list with two wines made from Chardonnay and Shiraz for less than £9 a bottle. Probably the best bargain however is the fact that OAP's can get the carvery on Sundays, normally priced at £5.95, for £3.95. The drawback is that they may have trouble eating it.

A significant number of the tables are set about four feet off the ground and have to be approached via high-backed chairs, similar to bar stools. Climbing onto these required a degree of agility which almost defeated me but this doesn't detract from the fact that the pub is a useful stop-over while waiting for the train.

I see from the letters page that at least one of my critics confuses smooth flow' concoctions with real ale.

I'm considering including these in the tables just to reduce misunderstandings.