Michelin Guide to Eating out in Pubs 2016

The  Staff Canteen

The Staff Canteen

Editor 30th October 2015
The Michelin Guide to Eating Out In Pubs 2016 goes on sale today, and recommends more than 590 pubs, of which 60 are new entries. EOIP2016 - 3D COVER FINALEditor Rebecca Burr said: “This is a carefully selected group of pubs, chosen for the standard of their cooking. Each of them has been anonymously judged by our team of full-time inspectors, and we feel justly proud of them. “There’s no denying that there continues to be a demand for good quality food in the relaxed setting of the local pub. We are seeing more and more pubs serving flexible all-day menus, with some even incorporating breakfast, brunch and afternoon tea into their expanding repertoires. The pub industry should be congratulated for moving with the times.” Pubs which were found to be particularly charming and those which offer something extra special were given the “Inspectors’ Favourites” stamp of approval in the guide. These include all 15 pubs with Michelin Stars and also the 40 which have been awarded a Bib Gourmand for great value cooking. One of three new Bib Gourmands for 2016 is The Coach in Marlow, Tom Kerridge’s non-bookable pub. Tom also owns the only Two-Starred pub in the guide, The Hand and Flowers.ButchersArmsExterior resized Rebecca said: “We are noticing that for successful chefs wanting to open their own place, a pub is often the perfect choice. Another of our new Bib Gourmand award-winners, The Hundred of Ashendon, is a prime example of such a place, where the chef, Matt, has returned to his roots, and is looking to his immediate surroundings in order to source his produce. Like many of the pubs in the guide, it also offers accommodation.” Another successful chef turned pub-owner is James Winter, proprietor of Michelin’s Pub of the Year 2016, The Butchers Arms in Eldersfield.

>>>See more about the Pub of the Year here

Rebecca explained: “While he creates Michelin-star cooking in the kitchen, his wife, Elizabeth, makes their customers feel at home. “The couple’s aim was to open a proper locals’ pub serving real ale and great food – and despite their runaway culinary success, that’s the way it has stayed.”

>>>See the full guide here

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 30th October 2015

Michelin Guide to Eating out in Pubs 2016