The story
The Longs Arms is a modern British gastropub at South Wraxall, BA15 2SB, in the countryside near Bath, and the AA awarded it 2 Rosettes for culinary excellence in 2026. It is a free house with cask ale on the bar and a kitchen led by chef-patron Rob Allcock.
Allcock describes his menus as built on what is in season, using ingredients simply and without masking them. The menu changes daily. Pub classics sit beside more ambitious plates, so battered haddock with chips, crushed peas and tartare sauce shares the page with Orkney scallops, haggis boudin and hazelnuts. The Good Food Guide (Good, 2026) singled out a starter of home-smoked salmon with yuzu and a Liverpool tart with rhubarb and nougatine.
Much of the produce comes from the pub's own kitchen garden. Beyond that, the team names its suppliers: Aubrey Allen for meat, Blythburgh Farm for pork, Lindisfarne for oysters and Wester Ross for salmon. Bread is baked twice daily with organic flour from Shipton Mill. Michelin lists the pub as recommended for 2026.
Inside are low ceilings, a flagstone floor, a woodburner and a mix of chairs and church pews. The wine list is well researched, with plenty by the glass, and the local ales are worth a pint. Gritchie and Otter beers, Iford cider and a Longs Arms gin made with Scout & Sage all feature among the suppliers. Rooms are available in the converted Piggery.
Recognition
Ambience
Details
History
What’s not to love about this handsome pub set in beautiful Wiltshire countryside – especially as it also has a serious reputation for food. Poke your head through the door and it’s a welcoming sight: low ceilings, a flagstone floor, well-worn tables, a mixture of chairs and church pews, a woodburner under the mantelpiece, fairy lights twinkling in the windows. Chef-patron Rob Allcock cooks hearty renditions of modern British food, mixing pub classics such as battered haddock with mushy peas, chips and tartare sauce with more adventurous fare – say a starter of home-smoked salmon with cucumber, yuzu, oat and linseed granola, keta and lemon oil. Provenance is immaculate (a lot of produce comes from the pub's own kitchen garden), and Allcock’s skills shine through – from the delicious home-baked warm sourdough at the start of our meal to the refreshing blackberry sorbet accompanying a generous slice of Liverpool tart with rhubarb and nougatine that concluded proceedings. Although there are occasional missteps, recent praise is not misplaced: Allcock’s ‘love of cooking comes out in all his dishes,’ noted one fan. There are plenty of by-the-glass selections on the well-researched wine list, but do try the excellent local ales in this free house. Prices suggest that the Longs Arms may be more of a 'special occasion' destination rather than a weekly haunt, but if you want to make a night of it, the recently converted ‘Piggery’ offers a luxurious prospect for an overnight stay.
2 Rosette Award for Culinary Excellence
Location
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