I recently had the pleasure of dining at The Five Alls at Filkins, an historic village pub and restaurant with rooms, and the experience was nothing short of exceptional.
Under the new ownership of Tom Downing, who brings 20 years of hospitality experience and previously ran The Crazy Bear Hotels and Restaurant for 12 years, The Five Alls has undergone a notable transformation.
Since taking over in February, Tom has overseen the refurbishment of the pub’s nine rooms and public spaces, working hard to re-establish its reputation for excellent dining and warm hospitality.
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“I’m so excited to be running this gorgeous place and am planning to put all those years of learning, experience, and passion for my craft into delivering and exceeding guest expectations every time,” said Tom.
He works alongside general manager Robert Wilks, whose 15 years of industry experience ensure exemplary guest care and attention to detail.
Set in the heart of the picturesque village of Filkins, The Five Alls is a beautifully restored 18th-century, ivy-clad Cotswold stone coaching inn and boutique retreat.
The pub offers a light and airy drinking area with an excellent range of 40 carefully selected bottles of wine, sparkling wines, and champagnes, alongside locally produced craft ales and guest beers.
A further bar area lies on one side of an Alpine-style snug with leather sofa and chairs edging a huge inglenook fireplace with log fires burning daily during the winter months.
This space leads to two oak-beamed dining rooms seating up to 100, with areas available for private dining.
Bar snacks include mac and cheddar cheese bites, crispy olives, popcorn chicken, and homemade focaccia.
We started our meal with the crispy olives and potato rosti topped with parmesan.
The crispy olives offer a delightful twist on traditional olives. They are both addictive and satisfying, retaining the rich, briny flavour of olives while adding an enjoyable crunch.
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For starters, we enjoyed trout pâté with toasted sourdough and a prawn cocktail on a crispy pancake, both fresh and flavourful.
The main courses were the highlight of the meal.
The pressed lamb leg was nothing short of amazing. Tender and cooked to perfection, it was a dish to remember.
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The pork belly was equally impressive, with a perfect balance of crispy skin and succulent meat.
Dessert was a treat for the senses with a rich chocolate and raspberry torte and an indulgent espresso martini affogato.
The house red wine complemented the meal beautifully, and the service throughout was attentive and friendly.
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Newly appointed head chef Lucian Juganaru ensures the menus celebrate the best seasonal ingredients, including fresh fish from Brixham, Devon.
Vegetarian, vegan, and children’s options are all available, along with the all-day bar snacks menu.
The pub is working on a new partnership with Bibury Trout Farm for a tasting menu featuring local produce.
There are nine bedrooms, recently refreshed, starting at £100 a night for doubles and king size rooms, and £140 a night for cottage garden rooms with super king size beds, including breakfast.
In conclusion, The Five Alls offers a dining experience that exceeds expectations with creative dishes, excellent flavours, and outstanding service.
I highly recommend it for anyone looking to enjoy a memorable meal in a cosy, welcoming setting.
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