Five new entries in Michelin Eating out in Pubs Guide

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FIVE pubs in the area are new entries in the Michelin Eating out in Pubs Guide.

The Berkeley Arms in Wymondham, The Bull and Swan in Stamford, The Marquess of Exeter in Lyddington, The Exeter Arms in Easton-on-the-Hill and The Wheatsheaf Inn in Greetham are all mentioned in the updated 2011 guide as the top places to eat.

The guide is compiled by Michelin who are at the top of their game for food recommendations and are the same company that give out prestigious Michelin stars.

Also in the guide this year are The Olive Branch in Clipsham, The Finch’s Arms in Hambleton and The Old White Hart in Lyddington.

Manager of The Bull & Swan in High Street St Martin’s, Ben Larter, said: “It is fantastic that in less than a year of opening The Bull and Swan has been included in the latest Michelin Guide as a traditional pub serving food.

“We’re particularly pleased that our menu of regional classics and locally-sourced steaks was recognised.

“It’s a credit to all the staff at The Bull and Swan for making it such a popular, characterful destination for regulars and staying guests alike.”

Staff at The Marquess of Exeter in Lyddington have also been praised for their hard work.

Restaurant manager Angela Parsons said: “We are very pleased.

“We have had a fantastic year but we work very hard and are consistent in what we do, which is being recognised and is fantastic.

“We are ecstatic that we are being recognised for the quality of the food that we serve.”

The Berkeley Arms in Wymondham and The Olive Branch in Clipsham will be marked in the guide with special stickers to show that they were two of the inspectors’ favourites.

Editor of the guide Rebecca Burr said: “We can all feel justly proud of our pubs and the way they have adapted to changing times. The pubs in our guide offer great food, often at competitive prices, and our inspectors keep discovering more and more of them. These pubs make terrific use of local produce and often champion regional specialities – some have taken to keeping their own livestock out the back and even the lowly bar snack has been getting a makeover.

“Our pubs are now the jewels of the hospitality industry.”

Each entry in the guide comes with an in-depth description, a colour photograph and information about the style of cooking and real ales served.