A beautiful 16th century Inn, situated in the picturesque village of Lurgashall has been listed in the Michelin Eating Out in Pubs Guide 2013.
The Noah’s Ark, nestled beneath Black Down Hill is a traditional pub, with ancient beams and a large inglenook fireplace.
Pubs in the guide are listed because of the quality of their food, but are noticed for giving a little something extra.
Amy Whitmore, owns Noah’s Ark Inn with her partner Henry Coghlan. They took over the pub in 2006.
“We are really thrilled at the listing,” said Amy.
“We are especially pleased because we feel that we have taken the pub from northing, it had no reputation. It’s lovely to have the recognition from the guide.
“We are so proud of it.”
“Wherever possible we only use ingredients that can be sourced within a 50 mile radius of Lurgashall. Everything you eat has been prepared onsite and to order by our kitchen team and chef Candice.”
“We always wanted to try to keep the pub a drinking pub, as well as offering food. They are both as important as each other. We are lucky because we havea lot of local drinkers that make the atmosphere fantastic, and their custom allows us to be imagintive with our food, but still keep our prices down.”
Other than the occasional French influence born from Amy’s love for France, the menus offers traditional British dishes with a modern twist.
This year’s guide recommends more than 550 pubs, 81 of which are new entries. They spread from Kylesku in the north of Scotland, to Cahersiveen in the West of Ireland and Southwold to the east of England.
Rebecca Burr, editor of the guide, said: “First and foremost, pubs are included in the guide because of the quality of their food but there are always those that offer something a little extra, be it their character, setting or service. These are pointed out by our inspectors’ favourite symbol.
“The standard of pub cooking just keeps getting better and better. Pubs are often the heartbeat of the local community and it’s been exciting to see that more and more of them are specialising in their own regional ingredients.
“We have a proud culinary heritage of our own in this country.”