Pub Of The Year (POTY) Competition

Every year, all CAMRA branches nominate and vote for their favourite pubs in their area. The winners then go on to the county, regional and finally, national awards. Even at a local level, the award is highly regarded. 

For the first time in 2025 we had two categories – Best Town Pub and Best Country Pub. The pubs were chosen based on beer scores awarded throughout the last year:

Every member of the branch was eligible to vote. Each branch member could vote for up to three pubs in each category, with 3 points awarded for first choice, 2 for second choice and 1 for the third choice. All votes were then added together to provide an overall score for each pub and the pub with the most votes was crowned overall pub of the year. Everyone who voted was entered into a draw for a free ticket to the Harbury Beer & Cider Festival and the lucky winner was John Bower.

The results of the 2025 competition were as follows:

Town Pub Winner and Pub Of The Year (and going forward to the County Pub Of The Year competition): The Old Post Office, Warwick

Country Pub Winner: The New Inn, Norton Lindsey

Town Pub Runners-up: The Eagle Warwick; The Four Penny Pub, Warwick

Country Pub Runners-up: The Case is Altered, Five Ways; The Harvester, Long Itchington

Congratulations to all the winners. Presentations of the certificates were made during March.

Click here to view previous POTY winners.

The pubs nominated in 2025 were:

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Voting Guidelines

Pubs don’t have to be picture postcard, unspoilt gems to be a Pub of the Year. Pubs of all sizes and locations, such as those located on a housing estate, modern city centre bars, micropubs or back street locals, where everyone is made to feel welcome, can be considered for this award.

Please find below a checklist to give you some guidance on what to look for in a Pub of the Year. If you have any problems or questions please email poty@how.camra.co.uk.

QUALITY AND CONDITION OF PRODUCT

• It is the quality and condition that are important, and NOT the number available.
• Aspects to consider include: is it stale, is it too warm or too cold, and does it taste right for the style.  Personal tastes for particular styles must be ignored.

PROMOTION AND KNOWLEDGE OF PRODUCT

• Is there clear and obvious support and promotion of real ale (real cider / perry if applicable)?  Examples include meet the brewer (cider maker) events, beer festivals, and trips to breweries (cider producers) or other festivals.
• Staff should enthusiastically promote real ale (real cider / perry if applicable) and be able to answer simple queries in relation to these products.
• The provision of information on products, producers, suppliers, etc. is desirable.

CLEANLINESS AND STAFF HYGIENE

• Toilets should be hygienic and clean with hot water, soap, suitable hand drying facilities etc.
• The pub should be clean throughout, including bar tops, tables and glasses.
• Staff should observe good hygiene practices, e.g. correct handling of glasses, not eating behind the bar, clean hands and surfaces regularly etc.

COMMUNITY FOCUS

• There should be a sense of community that is inclusive and welcoming to all age groups and sectors of the community.  Do regular customers interact well with strangers?
• There should be support for local activities, such as sports teams, local groups, and local celebrations.  Is there a notice board that lists local events, activities, or information on the local area?

SERVICE AND WELCOME

• All should be welcome.  No aspect of the pub should cause offense by anything that could be offensive to a consumer due to their discriminatory nature.  This includes websites and other aspects of social media.
• Service should be welcoming, friendly, polite, and also prompt whenever possible.  If it is busy, a friendly acknowledgement of your presence is desirable.

STYLE, DÉCOR AND ATMOSPHERE

• There should be a comfortable, pleasant and safe environment throughout.
• The style should show respect for the building and the décor should enhance it.  Furnishing should be in a good state of repair.
• Is there a friendly atmosphere?
• Considering the time and day of the week, is it busy enough to create a good atmosphere?

SYMPATHY WITH CAMRA’S AIMS

• Prices and opening hours should be clearly displayed.
• You should get a full measure or a top up without asking.  Are oversized glasses used?
• Are there attempts to stimulate interest in the sorts of issues we’re concerned about?
• Real ale, cider or perry should not be sold using misleading dispense methods.
• It should be clear who has brewed ‘house branded’ real ale, cider or perry.
• There should not be any inappropriate noisy electronic amusement machines.
• Real ales should not be served through tight sparklers unless brewed to be dispensed in that way.
• If a number of real ales are available a range of styles and strengths should be offered and a local product, where available.

OVERALL IMPRESSION AND VALUE

• This category covers the undefined elements that are not considered elsewhere.
• Are other products/services that may enhance a visit available, such as quality soft drinks?
• Did you enjoy your visit?  Did you spend more time than you had expected or wish you had been able to stay longer?  Would you look forward to a return visit?
• Taking into account the style of establishment and its location, did you feel that you received reasonable value for money?  CAMRA discounts should not influence this.