70 new entries in The Eating Out In Pubs guide 2015

Congratulations to The Wild Rabbit in Kingham for being voted as the ‘Pub of the Year’ in this year’s Michelin Eating Out In Pubs guide. The new look 2015 guide is out today recommends more than 590 pubs from all over Great Britain and Ireland, of which 70 are new entries. All the pubs have been selected, first and foremost, for the quality of their food. The latest venture from Lady Bamford – of Daylesford Organic fame – this creeper-clad pub has been given a top-to-toe makeover and the result is an understated, ultra-contemporary rural inn with flagged floors, log fires, leather sofas and vast expanses of wood and stone. The bar menu offers light bites like potted rabbit or crisp pig’s head croquettes, while dishes on the main menu might include satisfying hare ravioli or a substantial Gloucester Old Spot for two. And the comforting puddings range from a rich chocolate mousse to a creamy rice pudding with prunes soaked in Armagnac. Also highlighted are 43 pubs which have been awarded a Bib Gourmand - an award for great value cooking - and the 16 holders of a coveted Michelin Star, awarded for top class cuisine, including the Treby Arms, which is run by former MasterChef winner Anton Piotrowski, and Tom Kerridge's Hand and Flowers, the only two-starred pub. Speaking of the winner of this year’s award, Michelin editor Rebecca Burr said: “This chocolate box pub is situated in a charming Cotswold village and its capable kitchen works with the best organic ingredients to produce seasonal British cooking which is full of flavour. With an animated atmosphere, cheery service and stylish yet rustic bedrooms, the pub ticks all the right boxes.” She continued speaking about the pub scene as a whole: “Pubs are a quintessential part of British life, and the standard of food being served in them continues to reach new heights. “A pub is a great place to be in all seasons - who doesn't enjoy lunch and a pint in a pub garden on a sunny day or a fireside meal in a cosy inn in winter? "The value of the local pub cannot be underestimated, particularly in rural areas. Pubs provide more than just a meeting point - they are often the hub of the community. "With this in mind, customers are now demanding that chefs use more and more local produce and want to see local recipes and specialities on the menu. Chefs and pub owners are not only embracing this idea but some are taking it a stage further by growing their own fruit, vegetables and herbs, and by keeping chickens and rearing pigs." This year's edition of the Pub Guide has a new look, with more pictures and a simplified layout making it even easier to use. Each entry features colour photographs and an in-depth description, as well as prices, directions and a list of real ales; there are also regional maps and indexes