The British pub has undergone a transformation of sorts, moving away from serving basic food and opting for exceptional dining experiences.
After a quick walk around the UK capital, one is likely to come across several pubs offering well thought out dishes curated by an impressive chef using high quality ingredients.
There is also an increase in pubs moving away from traditional food. Take, for example, TikTok famous Tamil Prince in Islington, London, which serves Indian food in a typical pub atmosphere or The Duke of Cambridge, Britain’s first organic pub.
It’s no secret that pub owners are battling multiple crises to sustain their businesses, including Generation Z reportedly drinking less, staffing issues and customers having reduced disposable income due to the rising cost of living.
Dan Blucert, co-owner and chef director of The Duke of Greenwich, explained that through quality food, pubs can sustain business, saying: “By focusing on better food, we are not only keeping customers happy, we are generating loyalty”.
Posh pubs are on the rise in the UK, with taverns ditching basic fare for a high-end dining experience (pictured: The Pelican in Notting Hill, London)
“Customers are more aware than ever of the quality of ingredients and the importance of sustainability, so it is vital that we meet those expectations,” Blucert added.
He continued: ‘In the face of challenges such as the cost of living crisis and staffing issues, offering a great dining experience is a key way for pubs to maintain their business.
‘People want more than just alcohol or snacks; “They look for value, and that comes from quality food.”
Blucert explained that diners are expecting more and more from pubs, saying: “As pubs evolve, we see that diners expect the same level of creativity and quality that they would get in top restaurants, but with the relaxed and welcoming atmosphere of a place.” .
It’s a goal he’s tried to implement at The Duke of Greenwich by experimenting with seasonal British produce and combining traditional pub food with modern techniques and Mediterranean influences.
‘It’s about offering something memorable that keeps diners coming back: comfort food that surprises. Pubs are becoming gastronomic destinations because they achieve the perfect balance between familiarity and innovation,” he concluded.
Chef Tom Kerridge, who opened the two-Michelin-starred The Hand and Flowers in Buckinghamshire in 2005, said delicious on the role of pubs in the UK food revolution.
“Over the last 20 years, pubs have become increasingly relevant to the British food scene,” said the 51-year-old.
Dan Blucert (pictured left with co-owners Jon and Nick), co-owner and chef director of The Duke of Greenwich, said introducing high-quality food is key to ensuring the longevity of a pub.
Content creator Poppy Tracey dined on oysters and a roast at The Bull in Chipping Norton.
He added: “It used to be strange to have a pub that offered good food, then they called it a ‘gastropub’ and now you expect half-decent food.” When I was a kid, pub lunch used to be a sandwich wrapped in cling film prepared behind the bar.
‘We all want to go for a walk at the weekend, find a pub with a log fire and have a pint, bangers and mash. But doing it once a week won’t save the pub industry.”
The chef explained that pubs have had to innovate to offer more than a Sunday roast to attract people to visit more than once a week and encourage a sustainable business. ‘Give it value. “It’s someone’s business and part of a much bigger picture,” he told the publication.
Despite a cost of living crisis that restricts people’s ability to dine out, innovation in this field appears to be paying off, as Kerridge suggested.
In August, pubs outperformed restaurants and bars, according to data from Hospitality Business Tracker.
The industry saw year-over-year growth of 2.9 percent, while restaurants saw a 0.8 percent increase and bars saw a nine percent drop in sales, according to the Provider.
Content creator Emily Jane Johnston said the food at Notting Hill’s The Pelican made her want to “love the stove”.
Despite evidence of positive growth in the pub sector, customers have paid the price for their new and improved food.
The average price of a hot meal in a pub in the UK rose to £12.04 in May, compared to £11.30 a year earlier and £9.16 in May 2019, according to the Financial times.
However, TikTok customers seem to be more than happy to pay for their fancy pub grub.
London’s Notting Hill pub The Pelican is one of many to receive praise on the platform, offering luxury dishes including smoked trout with kohlrabi for £12 or an onglet with shallot for £23.
“The Pelican is the most popular pub in Notting Hill right now, maybe even London,” said TikTok content creator Emily Jane Johnston.
Content creator Poppy said The Bull in Chipping Norton is one of the best in the UK thanks to its quality food.
He continued: “Every element, from the decor to the food, is deceptively simple, but the comfort of the space and the incredibly tasty versions of some classic British dishes make me want to get down on my knees and worship the kitchen stove.”
Outside London, online food critic Tom from Salford, who goes by @ediblebible on TikTok, gushed about the menu items at Holcombe Tap in Ramsbottom, which included glamorous meat and seafood dishes.
Meanwhile, Poppy Tracy praised The Bull in Charlbury, Chipping Norton, as one of the best in the business, thanks to its oysters and £22 roast dinner.
It’s clear that pub owners are keen to innovate and that stylish taverns are on the rise among the TikTok generation, but only time will tell what this trend means for everyday local pubs.
