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. 

Every member of the branch is eligible to vote and the more people that vote the greater the confidence we’ll end up with the right result. Each branch member could vote for up to THREE pubs, 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.

The winners of the 2024 Heart of Warwickshire Pub of the Year competition were:

  • Winner: The Old Fourpenny Shop, Warwick
  • Runners Up: The Old Post Office and the Eagle, both in Warwick
  • Best Country Pub: The New Inn, Norton Lindsey

The prize draw for a free ticket to the Harbury Beer Festival was won by Mary Adams.

Click here to view previous POTY winners.

The following sixteen pubs were nominated in 2024, which were chosen based on beer scores awarded throughout the last year:

  • Ale Hub, Warwick
  • Benjamin Satchwell, Leamington Spa
  • Boiler Room, Leamington Spa
  • Cape Of Good Hope, Warwick
  • Case Is Altered, Five Ways
  • Crown Inn Café, Harbury
  • Eagle, Warwick
  • Four Penny Pub, Warwick
  • Harvester, Long Itchington
  • New Bowling Green, Warwick
  • New Inn, Leamington Spa
  • New Inn, Norton Lindsey
  • Thomas Lloyd, Warwick
  • Oak, Warwick
  • Old Post Office, Warwick
  • Wild Boar, Warwick

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


  • 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.


  • 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.


  • 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.


  • 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?


  • 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.


  • 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?


  • 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.


  • 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.

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