Best Premium Food Offer, sponsored by Budweiser Brewing Group UK&I: Anglian Country Inns

By The Morning Advertiser

- Last updated on GMT

Premium products and sustainable produce: East-Anglian operator recognised at Publican Awards
Premium products and sustainable produce: East-Anglian operator recognised at Publican Awards

Related tags Anglian country inns Food Gastropub Chef Multi-site pub operators Publican awards

East Anglia-based pubco Anglian Country Inns, which delivers food of the highest quality across all sites, took home the Best Premium Food Offer accolade at last week’s Publican Awards.

Anglian Country Inns (ACI) is a family-run business that first opened its doors more than 25 years ago, after Cliff Nye was blown away by the view out the back of a run-down pub on the north Norfolk coast. The rest is history: since then, Cliff, joined by his sons James and Howard, have built the pubco into an impressive portfolio of eight establishments across East Anglia, a coffee shop and a brewery.

And the company just keeps on evolving, with key innovations this year including a new café and oyster bar. The pubco celebrates the unique vibe of each of its venues, whether you’re looking for somewhere to catch up with friends over pizza and pints, attend an insightful talk or pull out all the stops for a birthday bash or wedding.

Passion for premium quality

ACI is rooted in a passion for premium food and making people happy. “Freedom within the framework” is a key philosophy, with head chefs brainstorming ideas before, ultimately, getting free reign in menu curation at each site. Stand-out food is delivered across all sites, with sustainable, quality produce foregrounded, and chefs all allowed the chance to break new ground and be creative.

Staff are also looked after in other ways, driving home the family feel of the business. Chefs are granted the chance to rise through the ranks, and senior management work with staff to cater to their individual needs.

Sustainability & locality 

The pubco is also smashing it in terms of sustainability. Sites work with local Norfolk suppliers where possible with whom they have long standing relationships, and staff attend sustainability workshops as well as taking a nose-to-tail approach with meat. No waste is prioritised through creating dishes around by-products, which further grants chefs the chance to be creative.

Food is also celebrated through the pubco’s vibrant array of events, including informative talks and oyster & mussel fest – which draw in customers from across the country.

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