The Blue Stoops

Founded by Jamie Allsopp, whose family has been brewing cask ales since the 1730s, the pub takes its name from a long-lost Allsopp house in Burton on Trent. Heritage beers and cask ales sit at the heart of the offer, with food designed to complement rather than compete. The kitchen is led by head chef Jacob Farley, working alongside executive chef Lorcan Spiteri, founder of converted barge restaurant Caravel. Together they deliver a daily changing menu built around simple, seasonal British cooking with classical European touches. Starters and small plates include wild Burgundy snails with bacon and frisée, pork and rabbit terrine with apricot and cured chalk stream trout with beetroot and horseradish. Pasta and vegetable led dishes sit comfortably alongside meat and fish, with mains such as hogget chop with cime di rapa and anchovy, cod fillet with roasted cauliflower and saffron mayonnaise, and braised beef and peppercorn pie. Desserts keep to a restrained, traditional line, including pear and pistachio tart, steamed lemon pudding and chocolate torte with crème fraîche, alongside British cheeses and a focused selection of sides and breads. The result is a pub that blends brewing heritage with assured, thoughtful cooking, delivering food of clarity and balance in a setting with genuine historical weight.

Book onPearlSave to your list

Pearl is the En Primeur Club membership app — saves, bookings, and concierge access live there. Same editors, same standards.