The story
Three miles from Bradford on Avon and seven from Bath, The Longs Arms is a free house that feels like a proper country pub. Cask ales, fresh seasonal food, and a relaxed atmosphere are the constants here, delivered with warm, unhurried service. Chef Patron Rob Allcock describes his menu as modern British classics, built around what the seasons provide. The approach is simple but precise: ingredients are allowed to speak, not masked or overcomplicated.
That philosophy has earned the pub a place in the Michelin Guide, as well as recognition from the Top 50 Gastropubs, AA Rated Trips, and The Good Food Guide. For a village pub, it is an impressive tally—and one that speaks to the quality of what comes out of the kitchen.
The menu changes daily, but the sample list gives a clear sense of the kitchen’s ambition. Starters might include hand-dived Orkney scallops with haggis boudin and sweetcorn, or a smoked cheddar cheese soufflé with celery and apple chutney. Mains range from calves’ liver with pancetta and onion gravy to Cornish coastal lamb with haggis and mulberry gravy. There are also pies—steak, Guinness and barley, or cheese, potato and leek—and a Wagyu beef burger for those who want something more straightforward. Desserts lean British: warm Eccles cake with Wensleydale, salted caramel fondant, or a Liverpool tart with blood orange sorbet.
The kitchen’s suppliers are listed with care—Shipton Mill for organic flour, Aubrey Allen for meat, Blythburgh Farm for pork, Creedy Carver for ducks, Wester Ross for salmon, and Lindisfarne Oysters, whose beds were established by monks in the 14th century. Vegetables come from Lovejoys in Melksham, dairy from Ivy House Farm in Somerset, and eggs from CackleBean Farm near Stow-on-the-Wold. The wine list is thoughtfully sourced too, with bottles from Gusbourne in Kent, Hallgarten, and a range of French, Italian, and New World producers.
The Longs Arms is open Thursday through Sunday, with lunch and dinner service. It is a place for a pint by the fire, a plate of something well made, and the kind of hospitality that does not try too hard.
Recognition
Ambience
Details
History
What’s not to love about this handsome pub set in beautiful Wiltshire countryside – especially as it also has a serious reputation for food. Poke your head through the door and it’s a welcoming sight: low ceilings, a flagstone floor, well-worn tables, a mixture of chairs and church pews, a woodburner under the mantelpiece, fairy lights twinkling in the windows. Chef-patron Rob Allcock cooks hearty renditions of modern British food, mixing pub classics such as battered haddock with mushy peas, chips and tartare sauce with more adventurous fare – say a starter of home-smoked salmon with cucumber, yuzu, oat and linseed granola, keta and lemon oil. Provenance is immaculate (a lot of produce comes from the pub's own kitchen garden), and Allcock’s skills shine through – from the delicious home-baked warm sourdough at the start of our meal to the refreshing blackberry sorbet accompanying a generous slice of Liverpool tart with rhubarb and nougatine that concluded proceedings. Although there are occasional missteps, recent praise is not misplaced: Allcock’s ‘love of cooking comes out in all his dishes,’ noted one fan. There are plenty of by-the-glass selections on the well-researched wine list, but do try the excellent local ales in this free house. Prices suggest that the Longs Arms may be more of a 'special occasion' destination rather than a weekly haunt, but if you want to make a night of it, the recently converted ‘Piggery’ offers a luxurious prospect for an overnight stay.
2 Rosette Award for Culinary Excellence
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