Find out about the Best Premium Food Offer finalists

Anglian Country Inns ​

In a gastronomic landscape where uniformity is often the norm, one pub group distinguishes itself by embracing the ethos of differentiation and local flavour. Each of their pubs radiates a unique charm, founded on the pillars of localised sourcing and creative autonomy for their head chefs.

With a staunch commitment to local and specialised suppliers, the group ensures that each meal served is a reflection of the community's produce, talent, and taste. Their chefs, empowered by freedom within a framework, engage in 'passion projects' such as onsite smokehouses and kitchen gardens, which not only yield delicious smoked fish or fresh produce but also serve as a springboard for innovation and skill enhancement.

Advanced kitchen technologies, such as a £70,000 induction suite, bolster the culinary brigade’s capacity to create distinctive and high-quality offerings. The refusal to use agency chefs underpins a deep-seated belief in nurturing and retaining talent, leading staff to prestigious future roles within the industry. These investments ensure that each site becomes a destination for food connoisseurs, eager to indulge in special events like wine tastings and cheese nights, all set against the backdrop of ACI's commitment to whole carcass utilisation and in-house butchery.

The group's menus are a wealth of diversity, catering to a vast array of dietary needs while maintaining a keen focus on local, seasonal ingredients. Whether it is oysters served with a unique twist or stone bass accompanied by octopus and mojo verde, the offering is both broad and inspired.

Sustainability isn't just a buzzword for this group; it's a practiced philosophy. From portion control to composting initiatives, their comprehensive waste reduction policy resonates with environmentally aware patrons and reflects in their operational efficiency. This commitment to environmental stewardship is exemplified by their use of game and the composting practices observed at the White Horse.

The narrative of this pub group is one of local strength, culinary innovation, and a sustainable future.

Cubitt House​

Cubitt House, under invigorating new ownership, is swiftly expanding its collection of pubs from a cosy five to an impressive eight. This burgeoning group is centred on a philosophy that champions a reset and refurbish approach, putting exemplary food at the heart of their ethos.

Each pub under the Cubitt House umbrella boasts a unique menu, lovingly crafted by head chefs who blend Mediterranean zest with British culinary traditions and particular, Cotswolds charm. The result? A dining experience that's refreshingly distinctive at each location. Seasonal menu refreshes ensure that patrons can anticipate a dining experience that evolves four times a year, keeping pace with the seasons and culinary trends.

A uniform supply chain spans across all Cubitt House sites, a testament to their commitment to quality and innovation. Relationships with suppliers are not just transactions but partnerships, with some extending over 15 years, emblematic of mutual trust and respect. These partnerships are further strengthened through investment in shared experiences, such as supplier trips and workshops, deepening the team's knowledge and expertise in their craft.

At Cubitt House, creativity flourishes within a carefully constructed framework. Head chefs, seasoned by experiences in esteemed kitchens such as those led by Mark Hix, are given the autonomy to garnish standardised offerings like bespoke beef burgers with their signature style. Each pub, from the traditional Marley Mow to the wood-fired warmth of the Orange, radiates a distinct ambiance. Cubitt House's menus are thoughtfully designed, offering simple yet distinctive dishes that set them apart from the standard London pub fare. From sugar pit pork with lentils to homemade pate en croute, the quality is palpable.

Cubitt House stands as a beacon of culinary excellence, staff engagement, and driving forward a vision where tradition meets innovation in the heart of London’s pub culture.

Heartwood Collection​

In the gastronomic landscape, Heartwood Collection is setting a distinguished tone with state-of-the-art kitchen facilities and highly regimented chef stations. This esteemed collection upholds the culinary traditions of Raymond Blanc, delivering ultra-fresh, seasonal French cooking with unwavering consistency.

With ambitions to inaugurate up to 12 new establishments​, Heartwood Collection's strategic location planning and robust supply chain strategy are instrumental for scaling their distinctive dining concept without compromising the quality ingrained in their DNA.

The infusion of a Brasserie Blanc menu style into the pub setting has raised the bar, marrying the comfort of the pub with the finesse of fine dining. Kitchens are equipped with the likes of induction hobs, water baths, and blast chillers – culinary tools that empower chefs to execute dishes with precision akin to Michelin-starred environments.

The business thrives on low staff turnover, fostering a culture of pride and satisfaction. Their advanced culinary training, leveraging sophisticated equipment and techniques, is a cornerstone of their success, strengthening their culinary prowess. 'Stepping Stones', their bespoke training software, exemplifies their forward-thinking approach to staff development and retention.

The menu, receiving direct oversight from Raymond Blanc, adheres to his principles of quality and sustainability, guaranteeing an experience consistent with Le Manoir’s illustrious standards. Signature dishes, such as soufflé, not only reflect culinary excellence but also the significant investment in premium ingredients that elevate the dining experience.

Achieving a three-star rating from the Sustainable Restaurant Association, Heartwood Collection shows a profound commitment to sustainability and waste reduction, aiming to recycle 70% of all waste, surpassing industry standards. Their whole-animal utilisation strategy and innovative kitchen technology signify a conscientious approach to consumption and waste.

The Heartwood Collection is a paradigm of culinary excellence, where sustainable practices, staff empowerment, and a relentless pursuit of quality coalesce to create a dining experience that represents a true gap in the market.