The Pointer Is the New Pub of the Year


The Pointer is the new Pub of the Year

In the Michelin Eating Out In Pubs 2018 guide

Stoke on Trent, 27 October 2017. From a selection of 470 pubs across the UK and Ireland, Michelin is delighted to announce that the Pub of the Year 2018 is The Pointer.

The Pointer is a charming 18th Century red-brick inn which sits in the picturesque village of Brill in Buckinghamshire. It has plenty of character, with an intimate restaurant and several lounges with open fires. There’s also a lovely garden and terrace.

Rebecca Burr, editor of the Michelin Eating Out in Pubs guide, said: “Not only is it a delightful place, but it is exceedingly well run by a young, personable team. They really pay attention to detail and nothing is ever too much trouble for them.”

Owners David and Fiona Howden also have a 240-acre farm where they raise award-wining rare breed cattle and pigs. The pub’s adjoining butcher’s shop sells their meats, which are also used in the pub kitchen, along with around 70 other organic ingredients.

Burr continued: “The frequently changing à la carte menu offers a good range of modern dishes. Presentation is first rate, refinement and precision are there in equal measure, and much use is made of organic ingredients from their farm.”

Delicious sourdough bread arrives in a paper bag and everything is made on-site, from the butter to the petits fours. The three-course weekday lunch menu represents great value.

Four stylish bedrooms are located opposite. Two have slipper baths and all have Hypnos beds, Nespresso machines, bathrobes and home-baked shortbread.

The pub even comes with a bit of local folklore: it’s thought that the Great Train Robbery was planned here – and that the stolen money was divided up here too.

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About the MICHELIN guide

The MICHELIN guide selects the best restaurants and hotels in the 28 countries it covers. Providing a showcase of gourmet dining around the world, it highlights the culinary dynamism of a country, as well as new trends and emerging young chefs. Creating value for restaurants through the distinctions that it attributes each year, the MICHELIN guide contributes to the prestige of the local gastronomy, thereby making cities and countries more attractive to tourists. Backed by its rigorous selection method and longstanding knowledge of the hospitality industry, the MICHELIN guide provides customers with unique expertise that enables it to offer them a true quality service.

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