Steve Smith’s Lancashire pub the Freemasons at Wiswell, rose from sixth to fourth place in this year’s Estrella Damm Top 50 Gastropubs. This dish fuses fresh, seasonal flavours with a lavish foie gras sauce.
Andrew Pern’s Michelin-starred Yorkshire gastropub the Star Inn at Harome was named the best in the country at the Top 50 Gastropubs awards in January. This dish is exemplary of the skilled, sensitive cooking on offer at the 21-year old business.
This recipe by Mark Dodson of the Michelin-starred Masons Arms, Devon, which came 15th in this year's Top 50 Gastropubs, elegantly toes the line between classical French high-end cooking and British comfort food.
More and more people are choosing to eat out rather than at home and, with a growing demand for increasing informality when doing so, pubs are ideally placed to cash in on the British public’s enduring love affair with pies.
Pies and pubs go together like a horse and carriage, so it should have come as no surprise that London brewer and pubco Fuller’s would make the most of the relationship through a hugely successful on-trade brand.
Stosie Madi’s Lancashire gastropub, the Parkers Arms in Newton-in-Bowland, is one of the north’s top dining hot spots. This seasonal game dish uses tender, locally shot pheasant. Alternatively guinea fowl or turkey can be used as a substitute
Wright Brothers, based in London’s Spitalfields market, supplies more than 150 pubs and restaurants across the UK with fresh fish and seafood. This recipe from Wright Brothers chef Richard Kirkwood is a sure-fire crowd pleaser