The Countess's Arms, on the busy A41 in Weston Heath, Shropshire, recently scooped the first ever Stella Artois Quality Award, which recognises the highest quality standard of British pubs. The award is organised by Interbrew UK in conjunction with the British Institute of Innkeeping.
John Duncan, manager, says: "I'm absolutely thrilled - it's great news for everybody at the pub who has contributed to us winning this major Award."
The pub was chosen from a total of 600 pubs and a short list of four regional winners after receiving a second visit from a "mystery drinker" panel of experts. This panel judged the quality of the Stella Artois, 222, being dispensed, the standards through the pub, as well as the professionalism of its staff.
Food is served from 12 noon to 2.30pm and from 6pm to 9.30pm.
John Duncan says the main trade of the establishment is the restaurant. The pub is well supported by the local community, as well as tourist, farmers - "a real mixed bag," he says.
There are two dining rooms - upstairs for 45 people and downstairs for 70 people, as well as the bar area for 30 to 40 people.
Chef Daniel Wheway likes using basmati rice from Tilda, 223. "I find it's easy to cook and excellent for cooking large quantities of rice."
Brakefresh, 224, supplies fresh pasta like linguine and penne, "and we'll create a dish around it," says Wheway.
One of his favourite companies is The Great Tasting Company, 225, which sources fresh products from France, Spain and Italy such as virgin olive oil, cured and fresh meats, nuts and exotic cheeses like the Spanish Manchego.
Daniel says: "This is a soft goats' cheese, with the consistency of brie, that can be eaten as a dessert with honey or you can grill or cook it as it doesn't go greasy. You can also use it to flavour dishes."
He also likes Heart of England 2000, 226, a company offering a personalised service that provides poultry, beef, pork, lamb, veal, game, duck and home-made sausages.
When it comes to fish, Brakefresh, 227, delivers basic fish species like salmon, plaice or cod, while more exotic fish comes from Crustacea 2000 in Fife, 228, which also provides fresh fish that have only been caught five or six hours ago.
Fresh fruit and vegetables come from Ian Davy, 229, which supplies every type of fruit and vegetable.
Daniel says: "The secret is to build up a good relationship with your supplier rather than the supplier simply being someone who just delivers to the back door. If you have a chance to sit down and have a coffee with them, so much the better."
All the bread including speciality varieties is provided by Trowes Bakers, 230, a local bakery. "I can ring them up and ask them to make some onion bread at short notice and they do," says Daniel. "Or if we're really stretched, they occasionally help me to make cakes."
All desserts are made from scratch, although ice cream is Walls Carte D'Or, 231. "It was better when they offered the "Elite" variety as consumers couldn't buy it."
Sample Menu
PASTA
Red wine linguine with mushrooms, basil and marscapone cream, £7.95
Penne, salmon and mussels and salsa verdi, £9.95
GRAINS
Saffron and leek risotto cake with a saut‚ of peppers, artichokes and walnuts, £6.50
Spinach, mushroom, wheat frittata, tomato and leaves, £8.50
FROM THE GRILL
14oz grilled pork chop with apple, juniper and sage butter, £12.50
Cajun chicken breast with shrimp mayonnaise, £9.95
Chargrilled vegetables with mature cheddar, £7.95
SALADS
Orange dressed salad with prawns, tuna, mussels and garlic croutons, £8.95
Chicken caesar salad with crisp salad and garlic bread, £8.95