100 Best Pubs 2026Published 02 November 2026

Expect the unexpected. Rarely does this well-worn phrase ring truer than at this historic Victorian pub in an obscure part of Eccles. The small, red-brick tavern has a significant claim to fame in the annals of industrial heritage: built in 1828 and ranked as the oldest passenger railway boozer in the world, it has been sympathetically preserved in all its Grade II-listed glory. That might be reason enough to visit, but it doesn’t prepare the first-time visitor for the culture shock inside. Under Hong Kong ownership, and with an authentic Japanese izakaya-style menu, the result could be an aesthetic car crash – a cultural pile-up that does no favour to either tradition. Instead, the Queens Arms is as packed with Asian diners and Chinese tourists as any eatery in Manchester’s Chinatown – even on a dull Monday lunchtime. And the unlikely combination has been a great success, as much for the novelty as the excellent quality of the cooking and speedy service (as many repeat customers testify). The menu is short but expertly executed: best-selling dishes include pork cutlet katsu, a teriyaki ox-tongue rice bowl, eel rice bowl and teppanyaki mixed vegetable udon. The tempura batter on our visit was outstanding – meltingly light, fresh and crisp. Somehow, the whole thing fits together: etched ‘snug’ windows,  comfortable padded booth seating, tiled fireplaces, wooden bar fittings and Victorian knick-knacks. One room still functions as a local drinking den with a dartboard – so you can practice your throws with a glass of cold Sapporo on draught.  

Launched by Tom Conran in 1995, the Cow wears its age well. Regulars agree that the old girl’s still got it – and it doesn’t feel artificially designed to be ‘authentic’. If it’s distressed in parts, that's funky old age. Much of the atmosphere is, of course, down to the customers: a jazzy mix of punters who like a decent pint and a plate of good grub in a great boozer. A large Irish flag sets an expectation of good old 'Oirish' tropes. Thankfully, any pastiche fits in unassumingly with the pub's signature oysters and stout. In the rear snug, dishes are chalked on a hanging board. The vibe is raffish and relaxed, and the rhythm is easy: no pretension, nothing faddish or super-fancy, simply a clear focus and excellent ingredients. The menu has a timeless, aristocratic domesticity: stay downstairs for capacious, fill-your-boots portions of bangers and mash, seafood platters and daily specials such as grilled lemon sole on the bone with peppery watercress; head upstairs to the intimate restaurant for suave dishes including roasted venison fillet with pommes purée, pickled girolles and kale. For afters, banoffee pie is an evergreen, as is the excellent Guinness ice cream. 

‘It’s such a gorgeously considered pub,’ commented one reporter after visiting the born-again Highland Laddie. Reenergised by the team behind the Empire Cafe in 2025, this is everything that a proper English pub should be – 'oh, and they have a mustard menu!' Inside, the Laddie ticks all the boxes, preserving the essentials of a traditional old-school boozer and maintaining a genuine sense of community while letting the good times roll. As for the food, it’s ‘both high-end and accessible’, pulling in ideas from all over, whether you fancy a freshly shucked Lindisfarne oyster, a keema toastie or an elevated ham roll with bread cooked over the coals. Dig deeper and you might find a lobster madeleine with Yorkshire chorizo butter, a treacle onion tart or pork schnitzel with two fried eggs. Club steaks are served by the inch, there’s no creative let-up when it comes to sides, and the nostalgia is ramped up with the likes of strawberry and Champagne trifle with ‘sprinkles’. But never forget that this is a self-proclaimed ‘drinkers’ pub’ dispensing everything from ‘properly served’ British brews and ’the best Guinness in Leeds’ to a staggering line-up of whisky optics.

At its heart, this gem of a village pub is a proper boozer, ‘pouring great drinks with passion and consideration’, although much depends on the sheer inventiveness of chef Adam Spicer’s menu. There’s more than a passing nod to the ‘St John’ school of cookery (devilled pheasant livers and hearts on toast), with its emphasis on beautiful ingredients, unadorned simplicity and full-on flavours. Great-value bar snacks are perfect with a pint, but that’s just the start. The kitchen’s black treacle and rye sourdough bread is a thing of beauty, while openers on the weekly menu might run from onion, mushroom and sherry broth to fallow buck tartare with St Ewe’s egg and Gentleman’s Relish. Main courses also have an East Anglian flavour, from Suffolk sea bass with mussels, samphire and vadouvan sauce to Naunton Hall partridge with bread sauce and Muscat grapes. Weekday ‘landlord’s lunches’ are great value, and the ‘Sunday Club’ is something special, with whole hay-roasted chicken as the centrepiece, bookended by Colchester oysters, game broth and desserts such as ‘Great Granny Rose’s’ bread pudding. The top-drawer wine list fits every occasion, whether you're after a vintage Burgundy or a lunchtime sip from the Languedoc.

George Talbot has been pouring fresh energy into this roadside local in the village of Brinkley, near Newmarket, since taking it on in May 2024. Settle into the spacious dining room – or the large garden, weather permitting – for an excellent-value meal that might open with a pork belly roll or chunky wild rabbit terrine served with sultana chutney and cracking little milk-bread toasts. After that, pub classics lead the way – fish and chips, a cheeseburger, sticky toffee pudding and fruit crumbles – but dotted among the predictable are dishes that nod to a kitchen with ambition. A wedge of charred hispi cabbage with savoury butter bean purée and a scattering of crisp chickpeas is a beautifully balanced, satisfying vegan option, while meat-lovers might go for a pork ribeye with balsamic-roasted peaches. Look out for the ‘wine of the month’ offer, a small pour of something fabulous from the cellars. And save a pat for Sybil, the pub’s black Labrador, who keeps a docile eye on things. Overall, we're confident that this place will only improve with time.

Tucked away in the sleepy hamlet of Lower Chicksgrove, this ancient, thatched inn is sunken under the weight of time. A watering hole since the 14th century (when animals drank from the stream running through the bar), the Compasses is now a local and regional destination in the capable hands of Jane and Ben Maschler. When the door creaks open for business, the place springs into life with families and friends of all ages crowding in for a merry time. Take a seat in the atmospheric bar with its inglenook fireplace and cosseting dark wood booths, or venture out to the garden to enjoy the pleasing vista over the fields. Appealingly fresh and simple food is served each day, with Chicksgrove beef and local organic veg lifting the offer beyond run-of-the-mill. A fudgy-centred black pudding Scotch egg and a pint of real ale is as satisfying as a slap-up meal of perfectly roasted plaice with beurre noisette followed by sticky apricot and date pudding. Comfortably furnished bedrooms above the pub and in the adjoining Plum Cottage complete a picture of warm hospitality.

Standing at a country crossroads on the edge of the Fonthill Estate, this handsome, ivy-clad 18th-century inn is a hugely enjoyable retreat and very much an all-rounder. ’Picture prefect’ from the outside, it really scores with its gorgeous interiors and succeeds in delivering ‘an exceptional country pub experience’ every time. Excellence combined with warmth is what makes it such a special place. Gentrified country-luxe decor defines the interior, and there’s a covered terrace opening onto an acre of mature gardens. The main menu is a carefully considered crowd-pleaser, although one reporter is drawn to the ‘tempting bar snacks chalked above the fire’. Whether you’re after a ploughman’s, a ‘Beckford burger’ or something more upmarket, the kitchen is always rigorous when it comes to sourcing local and regional produce. Fish and West Country meats share the billing, so expect anything from cured Cornish gurnard with black-garlic mayo and pickled celery to roast Prescombe partridge or West End Farm pork chop partnered by spiced sausage, squash and damsons. A well-spread global wine list suits most palates and pockets.

‘A real anchor in the community,' the Inn at the Sticks covers so many bases: at its heart is the pub and restaurant, with bedrooms upstairs, but it also encompasses an art gallery and a shop/deli, while the garden provides the backdrop for live music, events and summertime street food. The interior is rustic and uncluttered without being chintzy, and the place is blessed with some of the friendliest, well-informed staff you could wish for, while the menu is an ever-evolving line-up of ‘visually stunning’ tapas-style plates based emphatically on 'hyper-fresh' Welsh seasonal produce, with influences garnered from far and wide. You might find anything from boquerones with smoked mussels to crispy pork belly on creamed parsnip, Calvados sauce and wasabi emulsion, although veggie plates are the standouts – perhaps tandoori cauliflower florets or chargrilled hispi cabbage with chickpea and tahini houmous. Sunday brings further surprises – one visitor was delighted by a serving of zaatar-spiced roast Welsh lamb with crumbled feta followed by summer berry pudding with Greek yoghurt. To drink, there’s an excellent choice of ‘signature’ wines and beers.

‘Fantastic renovation’ has transformed what was a ‘grotty backstreet boozer into the glorious find it is today,’ notes one reporter about this smartly remodelled Victorian hostelry, which is now a ‘super-cool, go-to place for all ages’. Divided equally between drinking and dining, it scores with ‘top-notch’ service and value for money. Regularly rotated guest ales, local beers and ciders keep the drinkers interested, while a cavalcade of thrilling global flavours puts the place in a different league to its local rivals – thanks to talented Filipino head chef Niel Talan. Top billing goes to the brilliant sourdough flatbreads, proved overnight and topped with the likes of crispy Filipino-style pork belly, soy-cured egg yolk and guanciale, but the menu pulls in everything from Sicilian arancini with beef cheek and cave-aged Manchego to ember-roasted chicken pointed up with lemongrass, atchara (pickled papaya) and shiso leaves. You can also get pasta, grass-fed steaks and burgers, while eclectic desserts might feature roasted apple with coconut jam, chilli and palm-sugar crumble. The excellent-value wine list includes a decent selection by the glass.

Overlooking the Gothic remains of medieval Byland Abbey, this dream-ticket pub ‘hits that sweet spot between effortless village local and divine destination dining’. Inside, it’s pure, cosy magic, complete with flickering fires, ancient stonework and genuine Yorkshire hospitality. Pull up a stool for a pint of hand-pumped ale or graduate to one of the three dining rooms for seriously appealing food with a punchy regional accent, underpinned by produce from owner Tommy Banks’ family farm. Classics such as beer-battered haddock or Saddleback pork pie sit alongside upmarket ideas ranging from confit chicken and nasturtium velouté to BBQ fallow deer haunch and braised shoulder with sour cherries. And you can now enjoy the pub’s ‘absolutely incredible’ smash burgers indoors during the colder months. For afters, it’s hard to see past the luscious soft-serve ice creams – ‘nostalgic bliss in a bowl’. Brilliant Sunday roasts are a winning ticket too, with everything from Yorkshire hogget to rare-breed Berkshire pork reared at the Banks’ family farm. Aside from real ales and botanical cocktails, there’s a decent selection of wines with plenty by the glass.

There are newly tarted-up pubs and then there's the White Hart, which dates back to the 1400s and has been posh for centuries. ‘Baronial’ is always the first word that springs to mind when you enter the dramatic dining room with its soaring oak-beamed ceiling, flagstone floor, stone-mullioned windows and impressive inglenook fireplace. Such surroundings could easily feel starchy, but friendly, casually dressed staff, a separate and equally venerable bar (complete with real ales and local drinkers), and modern cooking courtesy of new head chef Peter Eaton (ex-The Woodspeen) leaven things admirably. The White Hart's kitchen garden and local farms supply many of the ingredients for seasonal menus that might start with a consummately rendered fig, coppa and goat's cheese salad, ahead of succulent sea bream matched with tomato and anchovy vinaigrette and saffron gnocchi. A serious wine list provides back-up, while a summer house and beer garden (including a summertime pizza kitchen) add to the allure. ‘Amazing seasonal food, creative dishes, first-class staff and a beautiful historic building’ sums it up perfectly.

Sibling to the Baring in Hoxton, this tastefully restored Victorian pub is already a hit with Camberwell locals. Stripped-back interiors, Art Deco-style lighting and neutral colours could be the template for a new-wave urban pub, but the quality of the food and unstuffy atmosphere raise this place above the crowd, while outdoor seating is a bonus in this neck of the woods. Jay Styler’s cooking is clever and confident, plays to its strengths and knows its limits, with seasonal British produce in the box seat. The menu is short and deceptively simple, bursting with big flavours that hit the spot. Halibut pastrami with buttermilk dressing and house pickles is a zesty starter, while desserts include a must-have fruit-topped doughnut oozing camomile custard. In between, there are grilled bacon chops, slabs of Highland sirloin to share, and seafood such as Peterhead cod with Jerusalem artichoke, spinach, and hazelnut sauce. With ‘incredible lunch deals’, real ales on tap, some terrific wines by the glass or carafe, and a rosehip spritz on the aperitif list, it’s the sort of pub you’d be happy to call your local.

Reporters affirm that this forward-thinking village inn ‘just gets better and better’. The Boar now boasts its own bakery and a community garden, although the heart of the place is its slate-floored bar and crimson-walled dining room. This is a real ‘home from home’ – warm, cosy, quiet and run by a team of attentive staff who ‘seamlessly accommodate your every need’. In the kitchen, co-owner Alasdair Clifford delivers supremely confident cooking built around supplies of seasonal produce, with ‘quality and presentation above anything you’d expect to find in a small village’. Duck parfait with cider jelly or monkfish ceviche with cherry tomatoes and Padrón peppers might precede grilled loin and braised faggot of sika deer, roast hake with mussel and kuri squash velouté or classic grilled sirloin of 40-day dry-aged Devon Red beef. After that, how about fig-leaf panna cotta with poached blackberries? While the pub is famed for its food, ‘it’s easy to forget that they serve a perfect pint’, as well as offering luscious cocktails and a well-curated selection of wines by the glass or carafe.

The tidy 17th-century Kinneuchar Inn sits alongside Kilconquhar Loch, famous for its winter ‘bonspiels’ – outdoor curling jamborees for the uninitiated (hence the pub’s sporty signage). These days, however, its regulars have something different on their minds: the place is still a cosy local haunt capably run by a superb team, but most interest now centres on the food coming out of James Ferguson’s kitchen. Drawing on the full range of the East Neuk’s formidable natural larder, he creates ‘hearty dishes laced with Mediterranean vibrancy’. Menus change daily, so expect anything from creative seafood dishes such as grilled line-caught squid with Sivri Bibir peppers, chill and parsley to roast partridge with celeriac mash or grilled lamb leg with braised turnips, pearl barley and anchovy. And ‘you won't find a better pie for two anywhere,’ proclaims a devoted fan. On Sunday evenings, the kitchen serves up ‘herb-fed’ rotisserie chicken feasts for the whole family, and there are fried chicken buns to nibble on special occasions. Drinks include craft beers and cider, plus a short but enterprising wine selection.

A stellar blueprint for the Public House Group, this strikingly converted Notting Hill hostelry has lost none of its appeal as an exceptional neighbourhood hangout. Good vibes and great service are a given and the place has a terrific community spirit, with lots of entertainment including perudo nights, ma jong and seasonal game dinners. The owners are also serious about provenance and biodiversity: vegetables are sourced from the group’s own market garden in Oxfordshire, and they cooperate with farmers who are championing regenerative methods. Regulars reckon there isn’t a dud on the menu, although dish descriptions are pared back to the bare necessities (‘trout, cucumber’; ‘pork collar, cabbage’). Whether you’re inclined towards something veggie (onion tart with watercress) or fancy a meaty fix (raw beef with runner beans), there’s always something tasty on offer. If you’re holed up in the bar, you can snack on cod cheeks with curry sauce or mince on toast while supping one of the superbly kept beers from London breweries and elsewhere (Portobello Pils, Dalston Sunrise IPA). There’s a carefully curated wine list too.

‘We did a big walk around Kinder Reservoir, and to come here after for wine and some great food was bliss,’ noted one couple who sought refuge in the ever-welcoming Pack Horse (circa 1577). All-comers are greeted with a mix of friendly familiarity, genuine warmth and professionalism: ‘you can turn up in your tiara or your muddy walking boots’. In return, you’ll be treated to superb hospitality and cracking food based on sustainable supplies from local sources: meat butchered just four miles away, for example, might appear in a pie of beef shin, Guinness and mushrooms. Snack on a ‘Manchester egg’ (aka a black pudding Scotch egg) before tackling a smoked haddock fishcake with warm mussel tartare or a bacon chop with pease pudding, spring greens and cider. Sunday roasts ‘for two’ receive high praise for beef wing rib on the bone or pork shoulder chop – and if you still have room, gorge on one of the creamy desserts (gooseberry and sherry trifle, perhaps). Quality growers abound on the inspiring wine list, and the pub champions local breweries too.

Dating from the 16th century, the Merry Harriers is snuggled away in a rural Surrey enclave noted for its scenic woodland walks. Owners Alex Winch and chef Sam Fiddian-Green have given the place a gentle modern makeover (soft green colours, bentwood chairs, winter fires) and turned it into an ‘incredibly inviting’ destination for locals and visitors alike (keep an eye out for the weekly ‘meat raffle’). A menu that exhaustively lists all the kitchen's local suppliers inspires confidence, and the food is just what country-pub aficionados relish. To begin, a heritage tomato salad with goat’s curd might vie with sardines on toast, while mains could run from lamb’s liver with mash and shallots to halibut with brown shrimps, burnt butter and cucumber. Meat from the nearby family farm is a star turn, from braised short rib with polenta to sharing cuts of wagyu/Hereford cross. At the sweet end of things, there might be blackberry and tonka bean trifle or a ‘sandwich’ of Kentish cherries and chocolate ice cream. Tip-top draught beers and a carefully compiled wine list, too.

The team behind the Waterman's Arms in Barnes took over the Shaston Arms in 2025. Just a hop from Carnaby Street, it's been reborn as a modern dining pub with several smart spaces, booth seating, a little conservatory and a tucked-away alcove bar. The drinking options inspire much cheer, with well-maintained beers and knowledgeable wine choices. On-point service makes diners feel properly looked after, as does the menu, which hews to a snacks-and-small-plates format that allows for plenty of exploration. Lamb's heart au poivre with crispy potato, capers and sage as a bar snack? Fear not, it's delicious. There's a pleasing heft to many of the larger dishes, with merguez sausages, mackerel and Hereford onglet steaks on offer, while the cooking is precise enough to elicit genuine wows. Try not to miss the chips. A couple of intriguing desserts bring up the rear – perhaps caramel apple cake or pistachio treacle tart. In a part of central London where too many pubs know how to charge but not deliver, the Shaston is like a sudden bright light coming on.

‘Sitting on the terrace in summer, beneath the church, feels like a touch of Europe in rural Essex,’ remarked one reporter after visiting this slice of English heritage in the heart of Dedham. Run with consummate style by Piers Baker, the revamped 15th-century Sun Inn balances those heritage features (clattering floorboards, heavy beamed ceilings, real fires galore) with all the trappings of a contemporary dining venue and an on-point kitchen. Soups are ‘always a stand-out’ (perhaps spiced Crown Prince squash with lentil and coconut yoghurt), and pastas are highly recommended (tagliatelle with walnuts and Swiss chard, say); otherwise, aged British steaks receive the full treatment, while other dishes come with a noticeable Mediterranean accent – from house stracciatella with black fig and golden beetroot dressing to salt-marsh lamb chops accompanied by merguez-stuffed olive, aubergine and chickpeas. Desserts promise the comforting glow of, say, warm apple and spiced raisin tart. The attention to detail extends to ‘superb local beers’ and a carefully curated, predominantly Old World wine list with plenty by the glass and carafe at refreshing prices.

Between the Tyne and Gateshead Millennium Bridges, the Broad Chare stakes its claim to be a 'proper' pub in every sense. There are no fancy-dan decorative touches here; instead, bare wood floors, painted brickwork and a frosted-glass partition protecting the Snug set the scene. Eat upstairs or down, or in a garden at the back where the parasols and grassed areas feel faintly rural. When it comes to food, expect well-wrought versions of Scotch eggs and ploughman's lunches, but those in the market for more ambitious cooking will encounter an extensive menu of contemporary classics such as whipped cod's roe or a terrine of parsleyed brawn with pickles, followed by pedigree beef dishes, respectfully treated fish including hake or sea bass, with perhaps chargrilled summer squash for vegetarians. Properly filling sponge puddings and apple strudel complete the deal. Weekday 'worker's lunches' are a steal for the likes of Irish stew followed by greengages with Jersey cream, and Sunday roasts are a good way to top off the weekend. Beers are every bit as good as you would expect.

‘A wonderful example of a British inn that stays true to its roots,’ noted one reporter after visiting the Bath Arms – a place that ‘seamlessly blends historic Georgian charm with contemporary boutique styling’. A traditional public bar caters for drinkers, while the candlelit restaurant serves ‘elevated British comfort food’ utilising game sourced directly from the Longleat Estate alongside produce from local farms. Expect a fulsome line-up of pub classics (ploughman’s, burgers, cider-battered haddock) overlaid with more creative contemporary ideas. Start with a mutton shoulder croquette or a crispy courgette flower with Westcombe ricotta and peach, then proceed to chalk stream trout with potato terrine and celeriac or venison haunch with carrot, wild blackberries, dark chocolate and port jus. Round off in style with a ginger parfait paired with baked plum and oat crumble. As for service, the team ‘consistently delivers an experience that is welcoming, memorable and rooted in quality,’ according to one satisfied customer. To drink, the decently priced, wide-ranging wine list offers plenty of interesting options by the glass and carafe – and there’s homemade ginger beer, too.

‘Wonderful food, charming and attentive service, in a beautiful, rustic setting… no detail overlooked,' is how one local summed up ‘The Welli’ – a pristine pub with rooms that’s been a beacon for good food in these parts for more than two decades. Jason King and Simon Page are the long-standing custodians, luring back regulars with their faultless service and confident cooking. Seasonal flavours and ingredients from the garden dictate much of the repertoire, so expect appealing ideas ranging from a ‘perfect’ venison pot pie using local roe deer to well-wrought modern classics including spot-on baked Brixham plaice cooked on the bone and dotted with capers, dill and brown butter.  There’s been praise, too, for a crab and lobster bisque ‘of such an intense flavour’ and for desserts including ’absolutely perfect’ renditions of treacle tart and sherry trifle. Ice cream (made on the premises) is available to take away, along with homemade jams, chutneys, cakes and biscuits displayed in the tiny bar. The house ale comes from the Longdog Brewery in Basingstoke, and there's a well-balanced, mainly European wine list too.

‘Community values’ mean a great deal at this Grade II-listed, 16th-century pub in a stunningly pretty valley. Saved from development by a group of locals, it's now a success story run by a 'young, vibrant and brilliant team' who also organise quizzes, walks and bike rides. Visitors are greeted by the warm glow of a roaring fire and wooden beams garlanded with dried hops – although the stunning garden is a magnet for families with kids. The kitchen makes profitable use of produce from its raised growing beds for an ever-changing ‘farm-to-table’ menu overseen by local boy Charlie Rawlings. Whether you plump for a venison ‘scrumpet’ at lunchtime, or go the whole three courses for dinner, the cooking is refined but hearty and completely flavour-driven – think black pudding with cider mustard sauce, chicken and ham-hock pie or pan-roasted cod with spring vegetables and butter sauce. Sunday lunch is also a winning ticket with a choice of three roasts followed by ‘puds’ such as Cambridge burnt cream. The short wine list plays second fiddle to an excellent selection of local ales and ciders.

Photographs by Ed Schofield

‘From the exceptional food to the divine range of beverages and the ever-loving chatter,' this ancient inn is a real star. Reached via a narrow passageway alongside St Andrew’s lichen-covered churchyard walls, the aptly named Church House has serviced the parish for more than seven centuries. The interior comprises an atmospheric wood-panelled room with fluted oak beams and a huge fireplace, all lit by flickering tapered candles – the perfect backdrop for a scrawled menu of born-again British dishes. Chef/landlord Tim Blanchard earned his stripes at nose-to-tail pioneer St John in London, but here he takes inspiration from South Devon’s fertile larder. The result is cooking that chimes with the setting without ever seeming archaic – welcome to the world of spring broth with bread dumplings, lamb faggots with mash and grilled John Dory with nettles and chips. Blanchard’s ‘house sausages’ are a fixture, while the smashed-patty cheeseburger with chips is a populist triumph. A pool table, quizzes, Sunday lunch 'feasts' and well-kept beers maintain the spirit of a proper watering hole. The wine list is notable for its friendly prices.

One couple who dropped in for morning coffee and pastries at this strikingly renovated hostelry opposite West Mersea’s church enjoyed the cosy, hospitable vibe so much that they returned for lunch – and weren’t disappointed. Seaside colour schemes, an open-plan layout and a trump-card terrace catch the eye, as does the kindly priced menu of uncomplicated modern dishes with pubby undertones. Rare-breed burgers, a gussied-up ploughman’s and, of course, Mersea oysters (from the waters of the nearby Blackwater Estuary) represent the traditional side of things; a rarebit of mussels with dill velouté and piccalilli or guinea fowl breast with black garlic, Tuscan-style butter beans, leg sausage and pumpkin offer something more creative. Dry-aged, grass-fed steaks are always in demand, while seasonal desserts might bring apple Bakewell tart or a chocolate délice orange with liqueur cream and orange compôte. Like other venues in Piers Baker’s group (the Sun Inn at Dedham and the Street Tavern in Colchester), this place is noted for its line-up of East Anglian ales, friendly staff, appetising cocktails and, above all, its well-assembled eclectic wine list.

Dominic and Joanne Weeks took on the Crown in 2025 and set about breathing life back into this stone-built village inn just by All Saints Church in a tranquil hamlet not far from Leamington Spa. Beamed ceilings and glossy wood floors make the dining area a welcoming retreat, and it isn't artificially separated from the convivial buzz of the bar. The kitchen takes a simple approach, with little tweaks to pub classics, smartly tailored to its clientele. Expect hearty soups, pork chops and bavette steaks, plus textbook fish and chips, as well as some appealing roasted fish such as skate, or a veggie cauliflower dish. Themed weeks are a draw, especially when Cornish week (which will surely come round again) has produced excellent Porthilly mussels in cider with a delicate waft of saffron. Is there toffee pudding, though? You bet there is (and quite often, too); otherwise, look to the fruit-laden lemon posset in summer. Sunday lunches are a prized local event. Keenly priced wines by the glass, and well-kept beers, add to the cheer.

‘Consistency’ is a watchword at the handsome Olive Branch: ‘We first visited this pub 22 years ago and, in that time, have only ever experienced fabulous food, amazing service and a warm welcome,’ noted one ardent fan. A ‘justifiably proud’ early adopter of local sourcing, it's now one of Rutland’s shining stars, renowned for its community spirit and forward-thinking approach to food and drink. The kitchen delivers the pub classics with aplomb (including ‘the best English seafood platter ever’) while also creating ‘some truly diverse offerings’ ranging from beef tartare with smoked egg-yolk ‘jam’, pickled shallots and Marmite butter to roast hispi cabbage with yeast butter, truffle, herb emulsion and pink fir potatoes. For afters, the Eccles cake with Colston Bassett Stilton and Earl Grey is a must-have, or you might try chocolate torte with marmalade ice cream. Sunday lunch is a bonanza headlined by roast 28-day beef sirloin with horseradish hollandaise and a harvest festival of veg from the pub’s growing patch. To drink, top-notch regional ales vie with an ever-changing list of good-value wines.

It’s been almost a decade since Chris Hicks and Alex Bagner rescued this 200-year-old town-centre pub, transforming the local food and hotel scene. The darling of Deal’s floating out-of-town population, the Rose is as metropolitan as you can get on the east Kent coast, a modern-day hostelry that’s equally at home attracting drinkers as it is a destination restaurant for people who care about food. Run with well-honed professionalism, it's an utterly charming, welcoming space with lots of striking contemporary touches. The open-to-view kitchen offers an appealing, crowd-pleasing contemporary menu (from burgers and chicken schnitzel to halibut poached in brown butter with girolles and monk’s beard) and it shows admirable commitment to local producers. Snacks such as madeleines with duck liver parfait and Sauternes jelly are a constant strength, and you can’t leave without trying the olive oil cake. While there's a keg version of Walmer Ale brewed by Northdown Brewery, drinks focus on cocktails and well-chosen, reasonably priced European wines. With splendid bedrooms and a striking two-tiered summer terrace, it's a very good excuse for a mini-break.

Reinvented, resurrected and reconstituted, but ‘deeply rooted in its neighbourhood’, this landmark hostelry is ‘everything great local pub should be’. The front bar keeps things affable for drinkers, while those after a bite to eat head to the dining area at the back. Impressive stained-glass windows, a scrawled blackboard menu and an open-to-view kitchen set an informal tone that suits the feel-good contemporary menu. Dishes cooked over fire are the highlights of Ben Allen’s bold, produce-led repertoire, creating an impression of sophistication and flair (ancho chicken with sweetcorn velouté) while remaining down-to-earth and wholesome (jerk pork chop). Elsewhere, one reporter raved about the wood-fired leeks – ‘a masterclass in how a humble ingredient treated with extraordinary skill can become one of the most memorable dishes you’ll eat anywhere in London.’ Combos such as Flourish tomatoes with redcurrants and horseradish are typical of the seasonally aware approach, while all-day Sunday roasts promise the likes of hay-smoked chicken and beef fore-rib (to share). There’s good drinking too, from cocktails and draught beer to a confident, modern wine list.

‘A warm welcome, unmatchable vibes, incredible views and outstanding hospitality’ are just some of the attributes of this revamped riverside hostelry, which now sets out its stall as a neighbourhood pub-cum-restaurant, complete with a balcony for gazing over the river. The kitchen is headed by Sam Andrews (ex-Camberwell Arms and Soho's Ducksoup), who has created a concise, Med-accented seasonal menu with daily specials chalked up on a board – market fish with wild oregano and chilli or steak with beef lardons, for example. The cooking is direct, and the kitchen teases out maximum flavour with the minimum of fuss – as in potato fritters with beef ragù and pecorino, mussels with cavolo nero and San Marzano tomatoes or aubergine and scamorza lasagne. Weekday lunches on Thursdays and Fridays are great value, and Sunday brings a choice of roasts in addition to the usual repertoire (perhaps spit-roast piri-piri chicken or porchetta with fennel relish). Service is everything you could wish for, and like everything here, the drinks selection has been put together with care and proper attention to detail.

Sitting atop a hill with spectacular views of the Tyne Valley, this revamped 18th-century drovers’ inn proves its worth as a local watering hole, with an old-school bar, up to six ales from North Country microbreweries on tap (plus one craft lager) and lots of quirky items dotted around. The cooking has real character too, and the kitchen is passionate about provenance – check out the board detailing the local farms and herds that supply its meat. You can sample the results by ordering from the regular ‘seasonal menu’, which puts the emphasis firmly on steaks – sold by weight and served with the pub’s own ‘steak sauce’ (a must-have, by all accounts). Even more alluring is the list of daily specials, which offer ‘homely, rich pub food with a twist’ – from baby lemon sole with cucumber, grapes and fennel butter to slow-roast, honey-glazed pork belly with turnips and grilled peaches. Skilfully fashioned desserts could range from pear Bakewell tart to lemon meringue panna cotta. The personally selected wine list includes a dozen selections by the glass.

‘Eat, Drink, Sleep’ is the mantra at this ever-popular pub with rooms from Charles and Edmund Inkin, who also run the Gurnard’s Head and the Old Coastguard in Cornwall. In many ways the Griffin is an archetypal dream of a country inn – all fireside sofas, knobbly brickwork, low beams and quarry-tiled floors, with craft ales at the bar and fresh, home-cooked food. But for all its heritage vibes, this is a slick, modern operation, with polished service and a kitchen headed by Tom Kerridge alumnus Gwenann Davies. Her repertoire includes traditional ideas such as crab risotto with crème fraîche alongside more contemporary dishes – perhaps brill with silverskin onion, pancetta, cavolo nero and bourguignon sauce. Each dish is carefully considered, right through to dessert – chocolate and coffee crémeux with Chantilly cream, for example. Sunday lunch is an ultra-traditional feast featuring beef and lamb from the lowland hills, greenery from the kitchen garden and plenty of homely touches. In addition to regional ales and Welsh spirits, drinkers can pick from a personally annotated wine list with plenty by the glass or carafe.

The initial inspiration for a far more ambitious village project that became 'The Collective of Woolsery', the Farmers Arms may occupy a magnificent 17th-century building but it’s very much a 21st-century pub. The enterprise also includes a 150-acre farm that provides the place with rare-breed and heritage meats as well as just-harvested fruit and vegetables – hyper-seasonal produce that's beautifully realised in the hands of Ian Webber (former head chef at Gidleigh Park). A traditional 'pub menu' offers everything from venison Scotch eggs with sloe jelly to chicken and ham pie with leek and tarragon mash, followed by visually stunning desserts such as coffee trifle with mascarpone cream, coffee jelly and woodruff parfait. Alternatively, trade up to the fixed-price ‘farm menu’ which brings more elevated contemporary ideas such as line-caught Clovelly mackerel with pickled courgette, yellow submarine tomato and fig leaf. ‘Very pleasant and attentive staff always give you a great welcome’, while drinks feature locally brewed ales, homemade cordials and seasonal cocktails, plus a slate of well-chosen wines. Live music on Sunday evenings is a summertime bonus.

The beloved Old Wharf Inn has been ‘a staple part of Stourbridge’ since reopening its doors in 2019 following an extensive renovation. The name and the location overlooking the Stourbridge Canal basin might summon up nostalgic echoes of heavily laden barges and the Industrial Revolution, but the wooden-floored interior now has a stylish contemporary look. The menu offers an appealing blend of modern pub food and Mediterranean-accented flavours, and the kitchen is renowned for its mighty portions. Punchy snacks such as spicy devilled eggs open proceedings, ahead of, say, monkfish and ‘nduja stew or Devon White chicken leg with parsley sauce, pickled girolles and charred Evesham corn. For afters, affogato and sticky date pudding await. ‘Breakfast is great, but Sunday lunch is fantastic,’ declares one local fan, no doubt musing on the Aubrey Allen striploin of beef. Given that Stourbridge wine merchants Nickolls & Perks are co-owners of the pub, it’s no surprise that the compact list has been carefully curated; otherwise, four rotating hand-pulled ales please the beer brigade. ‘Efficient, welcoming staff’ are regularly mentioned in dispatches.

‘A really unique spot’ set within a 1,000-acre deer park just four miles from the Norfolk coast, this idiosyncratic pub/restaurant with rooms is quite a prospect. The grey-stone exterior may seem rather stark but inside there’s a feel of ‘inviting, lived-in elegance’, thanks to soft, warm furnishings, lots of varnished woodwork, leather, blazing fires and the owners' unrivalled collection of contemporary British art. Despite its impressive credentials, the place has never lost its pub atmosphere, with ‘locals enjoying a pint in the bar, a well-used pool table, darts, dogs and muddy-booted walkers’ adding to the country vibe. However, much attention focuses on the mighty Elk Room fire where joints of locally sourced venison, Blickling beef and South Creake pork are dramatically cooked over open flames. Also look for rich, carefully seasoned pies and fish from the coast (perhaps whole grilled mackerel with heritage tomatoes from the walled garden and herb aïoli). For afters, buttermilk pudding with raspberries is suitably comforting. Sunday means roast joints, while drinks range from Norfolk ales to a short, fairly priced wine list.

A short walk from the Northern Quarter, this traditional old boozer teeters on the fringes of yet more city development sites. Hemmed in by anodyne new buildings, the survival of the Grade II-listed corner pub seems not just a small miracle but a two-fingered riposte to the bland new-century surrounds. Thankfully, the Marble Arch remains a beacon of real ale, good food and atmospheric design in an identikit modern age. The original home of Marble Beer and built in 1888, it’s a little marvel of green leather seating, ornate tiles and sloping mosaic floors with an eye-catching barrel ceiling. Outside, there’s a small beer-garden oasis with sheltered cabin seating (blankets provided). The bar serves Marble beers alongside guests and some impressive artisan ciders. The food is straightforward and unpretentious, but with a modern twist (excellent fish and chips, a Korean chicken burger, steak pie, prawn pil-pil and sticky toffee pudding) – something for everyone, in fact. Sunday roasts are hugely popular, with sides including a jug of gravy. Service is exceptionally friendly, and you can bring your dog. 

Generally regarded as triggering the phenomenon that was the ‘gastropub’, the Eagle landed on Farringdon Road in 1991 and has resisted all forms of gentrification over the years. Ever-lively and ever-popular, it parades its pubby credentials with ‘free eating’ at small tables and bar stools around the perimeter – although you can book. Order at the bar: choose one of the beers from the row of taps and pick your food from the day’s menu scrawled on the board over the stove. Edward Mottershaw cooks gutsy, country food from across Europe, but mostly from Italy and the Iberian Peninsula. The ‘bife ana’ rump steak sandwich has been on the menu since day one and still reigns supreme – although others prefer the heartier seasonally adapted dishes, perhaps smoked mackerel niçoise or grilled Napoli sausages with lentil salad, followed by panna cotta with raspberries or the near-ubiquitous burnt Basque cheesecake. Spain dominates the cracking list of quaffable and affordable wines, or you could plump for a well-mixed cocktail. ‘No fuss, no frills, and everything is done with a lot of love.’

Locals and visitors heap high praise on this ‘stunning countryside pub’ on a rural stretch of road three miles from Rye. The location is glorious, a garden with ‘sheep baa-ing while you eat’ beckons in fine weather, and a ‘joyous, welcoming atmosphere’ prevails. Inside, scuffed floorboards, plain tables and wood-burners set the tone, while paintings by Sussex artist William Warden ‘bring a lovely local connection to the venue’. As for food, it's ‘modern, forward-thinking cooking’, with locally sourced, seasonal ingredients taking centre stage. The weekday lunch is ‘amazing value’, while the straightforward carte promises a mix of pub classics (chicken and ham hock pie) and more complex combinations such as nori-cured chalk stream trout with pickled kohlrabi and horseradish. Sunday roasts are singled out for special praise, and desserts could include blackberry meringue with mascarpone and puffed buckwheat. Welcoming staff ‘want you to feel comfortable’, and the good humour extends to small children and dogs. Harvey’s Sussex Best is on draught, and the compact wine list offers reasonably priced drinking across the board.

One local who has been frequenting Andrew Pern’s country inn for more than 50 years now feels like part of the family, making new friends along the way while being ‘treated like royalty’. Pristinely re-thatched and restored, the Star still hides more than seven centuries of history behind its thick stone walls, while its warren of beamed rooms is home to a collection of hand-crafted furniture. The bar is always buzzing with drinkers, while the serious culinary action takes place in the restaurant extension. The ‘rich man, poor man’ starter (pan-fried foie gras paired with grilled black pudding) is rightly renowned as a signature dish, although the carte and tasting menus are stuffed with fulsome, richly flavoured delights – consider pan-roasted halibut with roast hazelnut pease pudding, homemade blood sausage and smoked bone cream. To conclude, carefully matured cheeses and desserts also play with the local theme – Yorkshire strawberry and white chocolate parfait with wild strawberry sorbet and heather-honey syrup, say. Wine pairings have been thoughtfully chosen, and the full list includes ample drinking by the glass.

Is there anything the Spiteris cannot do? Two generations of the family that has become hospitality royalty have now relaunched the Latimer, a Victorian pub on the fringes of Notting Hill. You could say it was near Portobello Market, but it's just far enough away to feel like a real neighbourhood oasis. With a small terrace out front, and a straightforward ambience of simple wood benches and bare boards inside, it gets a little more upscale in the dining area. Here, white tablecloths contrast with dark grey leather banquettes, with daily specials chalked on the board. The food is robust pub cooking, with an emphasis on substance: an average of four things at each course, plus side options of pickles and pink firs. Do not miss the chips, whatever you do. They'll sort out either an onglet or a hunk of hake. After that, desserts can be as light as a quivering buttermilk panna cotta. With good bottled beers, cocktails and wines by the glass, the whole package is what we sign up for in a good pub.

‘We moved out of London to the Hertfordshire countryside with one very important requirement: we needed a brilliant local pub. And somehow, we struck gold with the Fox & Hounds,’ notes one reporter. Revamped back in 2018, this hostelry has everything you might expect – weathered beams, brick fireplaces, a bar serving excellent ales – but much of its success is down to the ‘wonderful staff’, brilliant family atmosphere and ‘the genuine sense of belonging’. That said, the pub’s trump card is its ‘absolutely superb, restaurant-standard food’. Expect a well-thought-out, fairly priced menu that’s equally appealing for slap-up celebrations, midweek drop-ins or sociable Sunday lunches. There’s also an understated commitment to seasonality that might yield anything from rabbit and ham hock pie with chive mush and mustard sauce to wild sea bass with bean stew, chorizo, brown shrimps and lovage. Burgers, steaks, battered fish and salads cater for more traditional appetites, while desserts have all-round appeal – ‘Ronnie’s apple pie’ is a best seller. The pub has an inviting catch-all wine list, and Friday’s ‘happy hour’ brings the whole village together.

‘It's the kind of place you want round the corner, but it's in the middle of a very beautiful nowhere,’ comments one reporter who loves everything about this terrific hostelry. The barman pulls pints and entertains everyone, chef/co-owner Stosie Madi sends out glorious plates of food, and Kathy Smith out front is the epitome of peerless hospitality. Farmers, fishing folk and walkers with dogs congregate here, and the pub’s close-knit family team does them proud, serving all and sundry ‘without faff or fuss’. The main menu is shot through with seasonal Lancastrian produce, from confit Tarleton tomato tart to chargrilled 40-day aged Bowland beef – although the pub is renowned for its majestic pies, constructions of exemplary roast-fat hot-crust pastry, generously filled with good things. To finish, the kitchen procures everything from Yorkshire rhubarb to Kentish cherries, as well as garnering elderflowers from the garden. The Bowland Brewery's exceptional ales top the drinks list, wines are accessibly priced and the Negronis infused with foraged wild pickings are a must. All of this, plus ‘long views of the fells’.

When he wasn’t at home working on Cider with Rosie, author Laurie Lee was often to be found supping a pint or two in the Snug of his beloved Woolpack – a sturdy stone-built hostelry overlooking the verdant expanses of the Slad valley. Everyone comments on the pub’s stunning location, with ‘sheep bleating, buzzards soaring and vines hanging’ in the sought-after terrace, but venture inside and you'll discover the real heart of the place. The rustic bar has just two tables, while the compact dining room features a mural of the Slad valley on the ceiling and a cabinet displaying Lee's books for sale. The kitchen delivers ‘incredible simple flavours’, ranging from a fistful of hardy British perennials such as devilled kidneys, ‘the best mince on toast ever’ and treacle tart with Jersey cream to more elaborate European delights including raw salt cod with tomato and onion or onglet with beetroot, horseradish and watercress. To drink, local cider (the proper stuff) tips its hat to Mr Lee, alongside Gloucestershire ales and a short list of easy-drinking wines.

‘It feels like a traditional pub, but with so much more,’ observed one visitor to this handily placed hostelry opposite an expansive village green midway between Norwich and the coast. The interior is a tasteful and nicely judged mix of old and new decorative touches, with the bonus of an orangery overlooking two acres of award-winning gardens. Service is spot-on and the hands-on owners ‘go above and beyond on every level’, while the kitchen delivers an enterprising menu that wouldn’t look out of place on one of London’s leafier fringes. Carefully sourced meats are the main attractions among the main courses (slow-roasted lamb shoulder with roasted root vegetables, for example), but there’s also some more imaginative stuff on show, from tuna tataki with pickled cucumber to a pithivier of beetroot, leek and vegan feta. Tuesday night is steak night, and proceedings are rounded off with old-fashioned puddings, crumbles and brownies – although you might also be tempted by the Norfolk strawberry pavlova. Well-kept hand-pulled ales and a serviceable wine list are the top shouts for liquid refreshment.

Pure Totnes, this maverick pub with rooms runs by its own eco ‘Bull rules’ and promotes itself as ‘organic, radical and ethical’ – although the vibe is always warm and approachable. Menus change twice daily, the attention to detail is exceptional and dishes arrive ‘bursting with unique, bold flavours’ (without running riot). Served on quirky crockery, tapas plates with a strong veggie bias are the main contenders from the seasonal line-up, so expect anything from aubergines ‘under oil’ with apricot salsa and dukkah to a hogget chop with whipped tahini, chilli honey and sumac onions. If something more substantial is required, consider a bavette steak with turnip purée, romanesco and green sauce or share a whole crab with wild garlic mayo if it’s in season. To finish, Basque cheesecake is a sweet stalwart. Super-friendly staff are always on point, prices are affordable and the pub has a cracking drinks list with organic ales, cocktails ‘to die for’ and a sharp selection of adventurous European wines (organic, biodynamic and natural, of course).

Consider the Hawthorn an oasis on gritty, traffic-throttled Uxbridge Road. Reopened in 2025, it’s managed by the owners of a small group of Cotswold inns, yet it's not intended for city folk who like a little country living. It’s a proper urban boozer, a Brakspear-tied public house with a well-worn look that's just the right side of scruffy, backed up by welcoming dressed-down service. The confident kitchen does clever things with excellent produce across several menus – a blackboard of bar snacks, a good-value locals’ weekday lunch, and a carte – and the food is always poised. The 'immaculate' devilled lamb’s kidneys on toast have become something of a signature since Giles Coren’s rave review, while capers, olives and aïoli could pep up a starter of squid with tomatoes; elsewhere, rich, buttery crab sauce makes the perfect accompaniment for a well-timed piece of turbot. The compact, modern wine list has a decent, well-priced house selection by the glass, carafe and bottle, and there’s a small roster of cocktails competing with Brakspear ales at the bar.

Whether you’re relaxing by the fire in the beamed bar or taking advantage of alfresco tables in the suntrap courtyard, this handsome 15th-century village inn offers the complete package. Much depends on the ‘passion and personality’ of manager Jackie Ha (formerly of the Unruly Pig in Bromeswell), who has cemented the Crown’s reputation as a ‘proper village pub with a big heart’. The kitchen garden at nearby Nedging Hall Estate (which owns the inn) supplies the kitchen with seasonal produce and local game, which executive chef Greig Young interprets in a refreshingly uncluttered way. From a pork and prune terrine with ‘mustard fruits’ or smoked haddock and mussels with curry velouté and cauliflower, his retooled pub classics eschew pretension in favour of big flavours (check out his modern take on the traditional ploughman’s involving beef tartare). Good value is at the heart of the menu, the three-course midweek set lunch is a popular deal, and Sunday roasts receive the thumbs-up. Staff are charming, the estate’s own Mauldons ale is on tap, and the wine list offers enterprising possibilities across the board.

Remodelled with a sense of style, the Woolpack is currently in tip-top condition, basking in a new lease of life under the long-term guidance of James Waterhouse. He ensures this flint-stone hostelry set in a pretty hamlet in the Candover Valley lives up to its title as an inn, dispensing local real ales and pub hospitality, while also putting on a stylish show for customers in search of food. In the kitchen, head chef Luke Stradling works to a concise modern British repertoire with confident results and more than a touch of artistic intent. A few crowd-pleasers – fish and chips, burgers – are never off the menu, but just about everything else changes with the seasons. Hits have included a beautifully composed crispy lamb belly topped with garden-grown courgette and basil, and exquisitely presented Cornish cod with creamy, herb oil-flecked sauce and confit potatoes, brilliantly enlivened by tangy, crunchy hits of apple. Cocktails prime you for the decently priced, mostly European wine list. There are also eight Nina Campbell-designed bedrooms, plus a terrace and garden for sunny days.

Martin and Jayne Lee have been at the helm of this white-fronted Tudor pub in the north Bedfordshire Wolds for more than two decades, and the place still wears its age proudly, with winter fires and low beamed ceilings inside, and garden tables within sight of the river. Meanwhile, 'highly trained skilful staff’ go about their business with admirable good humour. Menus are agriculturally coded as 'seam' and 'furrow', and proceedings begin with sourdough made from the kitchen's own cultivated yeast, accompanied by cultured butter and a herby pesto. Dayboat fish and thoroughbred meats are given the Josper grill treatment, as in hake fillet with buttered spinach, heritage potatoes and herb butter or loin of Blythburgh pork with braised white cabbage, pommes Anna and apple confit; otherwise, there might be overnight-cooked ox cheek with champ. Desserts tend to the seasonal farmhouse way of thinking, so expect anything from caramelised Bramley apple and blackberry tart to gooseberry soufflé with toasted oat ice cream. Wines from Noel Young of Cambridge add lustre to the occasion, with glasses and carafes allowing for intrepid experimentation.

Tucked in a corner of the old town, the Wellington is one of a new breed of community-minded pubs, 'a place that makes you feel like it's your local – whether you live nearby or are popping in on a visit to Margate'. Affordability is key, and while the focus may be on the dining room, a lot of effort has gone into delivering a real drinking experience with proper bar snacks (duck sausage rolls, Welsh rarebit) alongside draught beers, local guest IPAs, cocktails and a catch-all wine list. Billy Stock’s short, seasonal and regularly changing menu ranges from a country-style terrine or scallop toast to a hearty chicken and leek pie ('a thing of splendour') and delivers possibly one of the best Sunday roasts in the area. There’s much praise for the down-to-earth style, while service (led by co-owner Ellie Topham) is well-turned-out yet unpretentious (rather like the place itself). The large, sheltered, sun-trap courtyard is 'the cherry on top'.