Specialties
We are massive fans of the Great British Pub & we try to be as Pubby as we can every day in our little corner spot.
Proper Pubs don't take bookings - that's what restaurants do & we are not one of those.
We like to think that we are a Pub that does food. Not a Restaurant that does drinks.
We only have 10 tables, so we don't take reservations. However we do have a large table that fits up to 12 peeps so if you are a large group please do call ahead and let us know...
Or if you're feeling super special then you might consider our first floor private dining room. This room also seats up to 14 peeps. Again, please call ahead so we can ensure that you have your very own pug pub person to look after you during your visit...
History
Established in 2012.
We booked 18 of us in for a dinner and following morning a breakfast . Superb food and great beer too, a winning combination. The steaks from blue to well done and all shades in between we're perfect, not an easy task! The gammon, thick and succulent , sausages at breakfast were so meaty and full of flavour, the bacon was incredibly tasty. All served beautifully. The gluten free chap was well fed and communication excellent about the menu. Service was fabulous and nothing too much trouble
Meet the Business Owner: Matt C.
Pug Pubs, the community pub company led by Nigel Pinegar, who oversaw the modernisation of Ember Inns at Mitchells and Butlers, and Matthew Crowther, who has held operations roles at M&B and Paramount, will open its third pub, the Pug & Greyhound, formerly the Old Greyhound in Great Glen, Leicestershire, on Friday 20 March. It plans to run an estate of ten pubs within three years. The company opened its first site The Fat Pug, a Punch Taverns pub, in Leamington Spa in March 2012 and increased takings at the 50-seat venue. Their second pub, The Royal Pug, another Punch Taverns also in Leamington Spa, opened last Easter. Pinegar said: "The Pug Pubs ethos is the creation of a "neighbourhood pub and kitchen. It is important to keep up with what people want and pubs that continue to resist change will find it increasingly difficult to survive. We want our pubs to offer something different and unique but still retain the charm and personality of a local