Top 50 Gastropubs


The Cross

Kenilworth. Warwickshire

One Michelin-starred the Cross at Kenilworth, Warwickshire, boasts some of the very best gastropub food in the UK and has re-entered the Estrella Damm Top 50 Gastropubs list this year.

Situated in the historic town of Kenilworth, the Cross operates under chef director Adam Bennett and has held a Michelin star for over six years, along with three AA Rosettes and received a Good Food Award Gold Seal in 2021.

Owner Andreas Antona is well respected throughout the culinary world and also owns the Michelin-starred restaurant Simpsons in Birmingham.

The Cross itself is a Grade II listed 19th century inn that has been lovingly restored, retaining heritage while also now showcasing some contemporary touches that make it a splendid venue to enjoy some of the finest cuisine in the region.

The pub’s main dining room is a former school room and leads to the bar which was previously a butcher’ shop, while another dining room overlooks the chefs’ pass giving diners a glimpse at the buzz and thrill in the kitchen.

As one might expect from a pub of such a high standard, the cooking reflects the changing seasons and also the high-quality produce from its suppliers.

To eat, diners might expect dishes including Cornish crab soup with fennel, butter fried brioche and dressed crab; crispy duck egg with celeriac, mushrooms, parsley, cep sabayon, Berkswell cheese and winter purslane; and citrus cured Loch Durat salmon with radish salad, soured cream and smoked pike roe for starters.

Mains could include dishes such as Hereford beef fillet cooked over coals with beef cheek and pickled walnut pie, glazed carrots, baked potato mash and ale sauce; breast of Creedy Carvery duck with fondant potatoes, apple, hispi, lingonberries and Madagascan pepper jus; and Cornish hake with salsify, grapes, black mushrooms, orzo pasta, pine kernels and verjus sauce.

There is also a fine selection of desserts including Rum Baba, Grand Marnier souffle and a selection of British cheeses, sourdough and crackers.

“The Cross’s culinary ethos is derived from the quality and provenance of the ingredients we source. The seasons provide a source of inspiration and creativity for our constantly evolving menus,” the pub’s website says.

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