Chef-patron Stephen Harris is no stranger to the spotlight having turned the "grotty seaside pub" (his words) into a destination diner since taking it on in 1999. He has also topped the UK's Best Restaurant List for two consecutive years and held a Michelin star since 2008. The self-taught chef champions local ingredients with dishes like "Poached Rock Oysters with Pickled Cucumber and Avruga Caviar" (above) and "Slip Sole Grilled in Seaweed Butter" appearing on the a la carte menu.
Nicholas Robinson, editor of the Estrella Damm Top 50 Gastropubs, describes gastropubs as "unique for many reasons, mainly because they blur the lines between pubs and restaurants, yet maintain the charm and atmosphere of a traditional pub. They are amazing spaces that thrive as a result of the genius of the chefs in the kitchens and the managers who work hard at the front of the pub."
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.