9. The Wellington

Regulars at The Wellington clearly know a good chef when they meet one, as they flooded us with nominations to include the pub in Eat Out’s Top 100. Not long after, Pub Chef magazine named Ross Williams as its Pub Chef of the Year 2008 – not bad for somebody who only started cooking two and-a-half years ago and is self-taught. He is a great believer in using local produce and The Wellington lists produce suppliers on its website.

It was the use of local ingredients that was one of the factors that gained it the Pub Roast of the Year Award and which put it in the top five in the country for a Sunday roast in a Channel 4 TV special. The Sunday menu includes Pedigree Hereford Beef, Haunch of Local Venison, and Roast Leg of Welsh White Pork.