Fine food down at the local...

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Ever since David Eyre and Mike Belben bought a run down pub called the Eagle on London's Farringdon Road in 1991 and started serving their robust, unpretentious home-cooking, the gastropub has developed into a fully fledged British dining institution. As a result you get all the cosy warmth and neighbourliness of a local pub with some great food, too.
Where once pubs had a limited range of food, if any, now most have a tasty menu on offer at reasonable prices, but gastropubs are the thoroughbreds of the genre. They offer an array of delicious, seasonal, fairly priced food, usually sourced from local suppliers and growers. The gastropub has created a new platform for some of the country's most talented and energetic chefs, determined to show that food doesn't have to be formal to be fabulous.