Michelin Guide editor calls for an end to term 'gastropub'

By Lesley Foottit

- Last updated on GMT

Michelin Eating Out in Pubs Guide 2014
Michelin Eating Out in Pubs Guide 2014

Related tags: United kingdom of great britain and ireland

It is time to abandon the term ‘gastropub’, according to the Michelin Eating Out in Pubs Guide 2014 editor.

Rebecca Burr said pubs do not need a modern makeover in order to serve good food as long as there is a skilled chef in the kitchen.

"Reports of the death of the British pub have been grossly exaggerated,” said editor Rebecca Burr. "We now recommend more pubs than ever before and the great news is that they are spread all over Great Britain and Ireland, rather than just being concentrated in a few counties.

"No one has to put up with bad food in a pub anymore, however picturesque that pub may be. The guide highlights that pubs serving good food are thriving.

"Hopefully we can now all stop using the term ‘gastropub’ – many of the establishments in this guide are traditional pubs playing a big part in the local community, complete with quiz nights and themed evenings. A pub doesn’t need a modern makeover to serve good food, nor does it need to transform itself into a restaurant."


Burr praised pubs as a less expensive way for talented chefs to open their own venue and said the skill level offers aspiring chefs to start their careers surrounded by great teachers.

This year’s guide recommends more than 570 pubs of which 70 are new entries, which are selected first and foremost for the quality of their food.

The Pub of the Year 2014 award has gone to the Greyhound on the Test in Stockbridge, Hampshire.

"This 600-year-old pub has loads of character," said Burr. "Lucy [Townsend], the owner, is very involved in the day-to-day running of the pub and her cheerful nature rubs off on her young staff; the food is great and the bedrooms are charming."

Townsend previously worked for the Miller Collection as chief operations officer and director.

The Michelin Eating Out In Pubs Guide 2014 is available in bookshops from 1 November 2013 (£13.99).

Related topics: Chefs

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