The story
The Back Lane Tavern in Woodstock has built a reputation on international small plates since its launch in 2020. Directors Chris Brewster and Mish Pharaon transformed the site through their Brewmish pub company, replacing standard pub fare with a focused culinary approach. This dedication to quality earned the kitchen two AA rosettes in consecutive years. The menu follows a traditional Spanish tapas rhythm, sending dishes out as they are finished rather than waiting for a full order to compile.
Shareable plates dominate the service model, reflecting the kitchen’s focus on international cooking. Tiger prawns arrive coated in garlic, tamarind, and chilli butter alongside crisp sourdough. The vegetable selections offer equal attention, featuring tempura courgette flowers stuffed with ricotta and pine nuts, or slow cooked Isle of Wight tomatoes paired with Burrata di bufala. Charcuterie boards present salt pig coppa and venison salami, while desserts like sticky toffee pudding with orange miso caramel provide a familiar finish.
The space operates comfortably between a neighbourhood pub and a dedicated wine bar. Guests gather around shared tables to discuss the rotating selection of international wines that complement the restaurant’s global menu. Weekend evenings shift toward a relaxed burger and small plates format, keeping the pace steady without losing the afternoon roast tradition. That consistent standard of cooking secured the venue the best gastro pub title at the recent Oxinabox awards.
Recognition
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