Rugby Restaurant Guide

2021 Review: “Pleasant and friendly” venue off the main drag: modern British dishes are “clearly made with both love and knowledge” in the semi-open kitchen, and “it’s good to interact with the chefs as they serve a course”; reasonable prices too.

“Consistently good French bistro-style food, with great service fronted by Pascal” is the offer at this Leamington fixture, which is owned by Aubrey Allen, butcher to the late Queen – so you can have high expectations of the steak-frites on offer (‘best of British native breeds’, naturally).

2023 Review: “A great surprise! An authentic Italian restaurant with a broad menu of very good food and wine” – “delivered with panache and generosity”. The “beautiful and romantic decor, with cherry trees garlanded with tiny lights” only adds to the appeal.

Still “maintaining a brilliant dining experience” a decade after winning the tyre men’s acclaim, this pub in a 19th-century building (the dining space is a former schoolroom, the bar an old butcher’s shop) is the brainchild of Andreas Antona, owner of famed Brum haunt Simpson’s, and chef Adam Bennett, who also used to work there. Regulars never seem to tire of its “supreme quality” (“celebrated our 150th meal here this year”), and it’s much “better value” than other venues of its quality. For its many fans, “Adam, Andreas and the team are to be congratulated” (not least “for enhancing the value of properties in the neighbourhood”).

2022 Review: It’s “nice to eat outside by the canal on a sunny day” at this well-run casual spot, with a useful menu of grills and sarnies.

2022 Review: The oak-panelled dining room at this Lutyens-style Relais & Château spa hotel makes a suitable setting for chef Paul Evans to showcase fresh produce from the hotel’s long-established kitchen garden. Long-serving chef-director Simon Haigh oversees the Eden hotel collection’s culinary offering from this flagship restaurant.

With its oak beams and flagstone floors, this family-run rural gastropub between Leicester and Lutterworth continues to win a solid thumbs up from Midlands-based reporters in our annual diners’ poll. The fairly traditional, bistro-style cooking (e.g. chicken liver parfait, steak or seabass, panna cotta) is in a more ambitious mould than typical pub grub.