Eat & Drink
Britain has come a long way since lunch at the pub consisted of the traditional pie and pint and when the term pub grub was associated with second-rate cooking. There is now some seriously great food coming out from behind the bar.
In the present economic climate the quintessential English pub has been forced to move with the times and we are witnessing the birth of a new breed of country inn. The finest real ale, often supplied from a local brewery, remains a major priority but these days it doesn't stop there – exceedingly good ciders and lagers are also offered, along with a comprehensive wine list and a huge range of soft drinks and speciality coffees. But the biggest change is in the quality of food now bought to the table.
The standard of cooking reflected in rural inns is reaching new heights, and rising all the time, and many are getting their just reward in the way of food awards. This is largely due to the quality of local produce that goes into the cooking and the standard of talented chefs employed by these establishments. The regions boast a plethora of evolving gastropubs and we are pleased to report that the ambience and atmosphere has not been neglected in the pursuit of first-class food and drink.
Many pubs take it a step further and make the whole eating and drinking experience more of an event. Some put on themed menu nights, summer BBQs or serve scrumptious afternoon tea and cakes. But one traditional thing that has survived the test of time is the good old Sunday roast, still very popular with families.