The Michelin Eating Out In Pubs Guide 2013 will be available in bookshops and online from Friday 2 November 2012, priced at £13.99 (€16.99 in Ireland).

This year’s guide recommends more than 550 pubs – 81 of which are new entries – and they spread from Kylesku in the north of Scotland and Cahersiveen in the west of Ireland, to Perranuthnoe in the south of England and Southwold in the east.

“The standard of pub cooking just keeps getting better and better”, said Rebecca Burr, Editor. “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.”

Many pubs are also rising to the challenge when it comes to offering value: “Chefs are becoming more adept at using lesser-known cuts as a means of creating cost conscious set menus, particularly at lunch”, said Burr. “They are also more flexible than in the past, with bar and restaurant menus becoming more easily interchangeable. Some pubs have even started offering breakfast, brunch and afternoon tea.”

Proof of the continuing rise in standards comes as two more pubs were awarded Michelin Stars this year: Heston Blumenthal’s Hinds Head in Bray, and Guy and Britt Manning’s Red Lion Freehouse in East Chisenbury. “The food in these two pubs is simply terrific and they make you appreciate that not only do we have a proud culinary heritage of our own in this country but we also have a huge number of very talented and imaginative chefs working in or owning pubs”.

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.

We also select one special pub as our ‘Pub of the Year’ and, for 2013, this accolade goes to The Gunton Arms in Thorpe Market. Burr commented, “This pub  beautifully located in a 1,000 acre deer park. It has a great bar, a terrific terrace and a buzzing yet laid-back atmosphere. The cooking is unfussy, British and seasonal, and many dishes are cooked over the open fire. There are also eight luxurious bedrooms and two lovely residents’ sitting rooms. This really is a special place”.

Each entry in the guide features a colour photograph and an in-depth description, along with examples of a typical starter, main course and dessert, plus a list of real ales served. Opening times, prices and directions are also included, as well as regional maps and indexes by both pub and town name. The pubs whose accommodation we recommend are also highlighted. “More and more pubs are giving hotels a run for their money”, said Burr. “Many people prefer to stay somewhere that offers a more personal touch, where they can feel part of the local community.”