The Good Pub Guide 2005: Over 5000 of the UK's Top Pubs for Beer, Wine and Food - Softcover

9780091899301: The Good Pub Guide 2005: Over 5000 of the UK's Top Pubs for Beer, Wine and Food

Softcover

ISBN 10: 0091899303 ISBN 13: 9780091899301

Publisher: Ebury Press, 2004

The Good Pub Guide is the only truly independent guide to the best of British pubs and bars. With yearly updates and reader reports the Good Pub Guide guarantees to bring you the cream of the nation's watering holes. So whether you want a quiet pint or a chat over a bottle of your favourite wine, you're sure to find the perfect venue among the 5,000 listings. The detailed information gives you an accurate insight into facilities, atmosphere and quality, ensuring you enjoy your tipple. For a unique, honest and vastly entertaining guide to charming rural pubs, atmospheric city pubs, delicious dining pubs and eccentric local pubs, look no further than The Good Pub Guide 2005.

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From the Publisher:

One of the pleasures of traveling in Britain is its pubs, many of which are not only rich in history and atmosphere, but are also a good source for hearty meals and inexpensive lodging. The Good Pub Guide features over 5,000 entries for pubs in England, Scotland, Wales, and the Channel Islands. It includes detailed descriptions of pubs that have been personally selected and assessed for food, drink, atmosphere, prices, hours, and policies regarding children; specialist listings highlight, for example, waterside pubs, establishments with fine wine lists, and those with gardens and non–smoking areas. With helpful color maps and a wealth of detailed information, The Good Pub Guide remains an essential companion for the traveler to Britain.

About the Author:

Prominent in consumer research, Alisdair Aird worked for many years with Which?, editing its motoring magazine and Which? magazine itself. He set up Holiday Which? and the consumer policy and research side of the National Consumer Council. He has edited The Good Pub Guide since its first edition in 1983.

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