Xanthe Clay, Daily Telegraph cookery writer
"Gastro pubs are here to stay as long as they remember their roots, which is serving well-kept beer and affordable food. I'm looking forward to seeing more and more use of low-cost ingredients, like offal, root vegetables and cheap cuts of meat,
in traditionally cooked dishes."
Steve Reynolds, chef/proprietor of the Stagg Inn, Titley, Herefordshire
"I think it's going to get harder for young chefs to buy decent sites because the big breweries are buying up all the freeholds. You can't open a gastro pub for a few quid like you could six years ago."
Tiggi Wood, Vine Tree, Norton, Wiltshire
"I think people are more aware of local produce and they seem to be prepared to travel further for good food these days. People just seem to be more interested in food and where it comes from."
Paul Spencer, owner, the Drunken Duck Inn, Ambleside, Cumbria
"The fact that people like Heston Blumenthal are now opening pubs, and going back to traditional pub dishes, means that the market is very healthy. Customers know about good food now so only those pubs going down the quality route with locally-sourced produce, rather than microwaved stuff out of a packet, are going to survive."
Paul Bloxham, co-owner, The Cabinet, Reed, Hertfordshire
"I think there will be a slowdown in the number of top gastro pubs. Pub companies will try to brand the concept but that defeats the concept of a gastro pub for me. Chefs are going to need more than £500,000 to buy a freehold and there's lots of talented youngsters who can't afford that. Top chefs like Heston Blumenthal and Phil Vickery are snapping up gastro pubs.
I don't think the market is sustainable and it's going to reach meltdown."