Michelin names Norfolk pub The Gunton Arms its Pub of the Year 2013

By Emma Eversham

- Last updated on GMT

Related tags: Michelin guide

The Michelin Eating out in Pubs Guide released tomorrow hails the Gunton Arms as its Pub of the Year
The Michelin Eating out in Pubs Guide released tomorrow hails the Gunton Arms as its Pub of the Year
Michelin has named the Mark Hix-inspired Gunton Arms in Thorpe Market, Norfolk, its Pub of the Year with the release of its Eating Out in Pubs Guide 2013. 

The pub, which art dealer Ivor Braka and his artist wife Sarah Graham opened a year ago, has Stuart Tattersall in charge of the kitchen and Simone Baker in charge of front-of-house. Both worked at Hix's London restaurants before moving to the Gunton Arms and the pub's website hails the chef as a major inspiration to the venue.

Michelin UK Guide editor Rebecca Burr called the Gunton Arms, which is located within a 1,000 acre deer park, 'a really special place'. 

"It has a great bar, a terrific terrace and a buzzing yet laid-back atmosphere. The cooking is unfussy, British and seasonal, and many dishes are cooked over the open fire. There are also eight luxurious bedrooms and two lovely residents’ sitting rooms," she added. 


This year's guide, available from tomorrow (2 November) recommends more than 550 pubs in the UK and Ireland with 81 of them new entries. Two of them, Heston Blumenthal's Hind's Head in Bray and Guy and Britt Manning’s Red Lion Freehouse in East Chisenbury were also awarded Michelin stars​ in the Michelin Guide 2013 for UK and Ireland.

Burr used the launch to praise the high standards of food in pubs and said many had adapted well to the changing economy and consumer needs. 

“The standard of pub cooking just keeps getting better and better”, she said. “Pubs are often the heartbeat of the local community and it’s been exciting to see that more and more of them are specialising in their own regional ingredients.”

“Chefs are becoming more adept at using lesser-known cuts as a means of creating cost conscious set menus, particularly at lunch.

“They are also more flexible than in the past, with bar and restaurant menus becoming more easily interchangeable. Some pubs have even started offering breakfast, brunch and afternoon tea.”

Pubs with rooms

Every entry in the guide includes an image and a description alongside examples of dishes and a list of the real ales served. Pubs offering accommodation, of which the number is increasing each year, are also highlighted.

“More and more pubs are giving hotels a run for their money”, said Burr. “Many people prefer to stay somewhere that offers a more personal touch, where they can feel part of the local community.”

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