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The blackboard goes up every morning, and by evening it's been eaten through. This country gastropub in the village of Anick runs a daily-changing seasonal menu built on close relationships with local farms, which means the produce shifts with what's actually ready rather than what prints well on a laminated card. Local ales on tap, an affordable wine list, and a front-of-house team that makes the room feel like someone's kitchen, if someone's kitchen were rather good.
The awards strongest first
- Top 50 Gastropubs 2026 · #8 · Top 50 Gastropubs
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Slow-cooked belly pork
“Menu highlights have included slow-cooked belly pork with chestnut and chorizo stew”
Top 50 Gastropubs, 2026 -
Red mullet
“red mullet with fennel, broccoli and crab bisque”
Top 50 Gastropubs, 2026 -
Home-made scotch eggs
“home-made Scotch eggs with kimchi.”
Top 50 Gastropubs, 2026 -
Lindisfarne oysters
“Seasonal menu dishes have included Lindisfarne oysters with shallot vinaigrette”
Top 50 Gastropubs, 2026
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