But it doesn’t rest on the laurels of its quintessential beauty. Lessee Mark Annear and his experienced management team and 90 staff offer the kind of quietly efficient, knowledgeable service and high-quality, good value food and drink that earned them the title of Great British Pub of the Year in 2019.
Since then, the Cott has battled pandemic restrictions and rising costs and come through unscathed, if not even better. The focus of the business has shifted towards its walled garden where a large marquee creates an indoors outdoors and there’s a cosy space-age pod for those intimate occasions.
Foodie focus
Al fresco diners are served from a state-of-the-art theatre kitchen in the grounds – one of two kitchens the pub needs for its 230 covers – plus a cocktail bar, while inside the pub comprises a series of comfortable rustic rooms for eating and drinking.
Creative chefs working closely with local suppliers, farms and fishing boats constantly innovate to keep the Cott special and make sure diners continue to have an irresistible reason to visit.
Wide range
The pub is best-known for its meats, especially beef, and fresh line-caught fish, but it has also developed a strong range of vegan dishes to keep pace with a changing market. And on the wet side, along with local cask ales, rare English wines have emerged as a speciality of the house.
The Cott also stages food events and live music, with acoustic folk sessions in the bar a popular draw on Sundays. The business looks after its local community, too, hosting Women’s Institute coffee mornings and sponsoring local sports teams.
And should visitors be tempted to stay, there are seven characterful letting rooms upstairs.
