Waterloo, London
Charles Wells leasehold
Reopened as a gastropub five years ago, the Anchor & Hope has successfully established a reputation as a friendly and relaxed place to eat.
Located on the Cut near Waterloo Station, the infamous no-booking policy means visitors need to arrive early to avoid a long wait for a table. But any wait is well worth it - food at PubChef's gastropub of the year is bold but simple. Starters include pickled mackerel and horseradish, warm snail and bacon and duck broth.
Main dishes can range from Spanish-style tripe and chips to roast pigeon or veal blanquette. Other dishes, such as rib of beef, chips and béarnaise, are priced for two. Classic, uncomplicated desserts include rhubarb, custard and almond tart, Muscat caramel custard or a little chocolate pot.
In the last two years the pub has started taking bookings, but only for its special Sunday lunch sitting. Bookings for this set menu (priced at £30 per head) can only be made a week in advance.
"The menu has simple, old-fashioned British dishes with a European mix, in particular a Spanish influence," says general manager Florence Fowler.
Food comes from a few specialist farmers and independent suppliers, including the Ginger Pig farm, in North Yorkshire.
Although the pub has built its reputation upon its fine food, it is also a popular place for drinking. It serves a busy post-work crowd during the week and is also a destination pub at weekends.
Young's Bitter and Charles Wells' Bombardier are joined by a weekly guest ale and a varied list of European wines.
With worn floorboards and high ceilings, the charm of the Anchor & Hope is that it is a proper "no frills, no fuss" type of pub that just happens to serve first-rate food.