These days, we’re used to all sorts of pubs being lauded as the latest “gastropub”. Or, more likely, lauding themselves. But what defines the British gastropub in a way we can happily use on Chowhound?
It isn’t simply a matter of a pub that does food – or every Chef & Brewer in the country would be on the bandwagon. Nor is it a pub that simply majors on food, or every Beefeater and Harvester would be making similar claims.
Now I know of a goodly number of pubs that do “good food”. Places you’d go to for a nice midweek dinner or lunch. I wouldn’t necessarily call them “gastro”, although they are all places folk go to eat rather than drink. “Dining pubs”, if you like. Places like The Boot, near Tarporley in Cheshire or the Roebuck at Mobberley
And I know places that I would put firmly in the gastro camp:
Places like Mr Thomas’ ChopHouse in Manchester or the Bay Horse in Forton, Lancashire.
But I’m not sure what puts one pub in one category and another in the second. Is it that one is just more restauranty than the other. Is it something about a defined cuisine – that the menu is less of a hotch potch of styles. I think it might be. Do you have a view?