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A log fire, a pint of Arkell's, and a menu that treats a Sunday roast with the same seriousness as the à la carte: this Cotswolds village pub pulls off the gastropub balancing act without seeming to try. The team behind it brings serious fine-dining experience to a room that still feels like a local, which is harder than it sounds. British seasonal cooking, sourced close to home, changes often enough to give regulars a reason to keep coming back.
The awards strongest first
- Top 50 Gastropubs 2026 · #54 · Top 50 Gastropubs
One number, weighted & current 79
How we scoreThe dishes from the writeups
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Panko-breaded crottin goats cheese
“Contemporary twists on British classic dishes have included starters such as scallop and celeriac vol-aw-vent and panko-breaded crottin goats cheese while mains have featured calves liver as well as wild mushroom rigatoni.”
Top 50 Gastropubs, 2026 -
Calves liver
“Contemporary twists on British classic dishes have included starters such as scallop and celeriac vol-aw-vent and panko-breaded crottin goats cheese while mains have featured calves liver as well as wild mushroom rigatoni.”
Top 50 Gastropubs, 2026 -
Sunday roasts
“There's a commitment to detail at every level where guests can savour the pub's celebrated Sunday roasts, it's continuously evolving a la carte menu or should you wish to warm your cockles by the fire with a pint of Arkell's.”
Top 50 Gastropubs, 2026
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