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The Blue Boar is situated in Longworth just north of the A420 near Kingston Bagpuize. Longworth once boasted four pubs but the Blue Boar has stood on its own for the last ten years and is an immensely popular venue for the village and surrounding area.

The lease was bought by Paul Dailey, then only 25, in September 1978 and opened three months later having undergone extensive renovations. Little has changed since and the Blue Boar can certainly be termed "unique". Thankfully it does not boast the corporate brewery style. It is independent and provides, in Paul's words, "straightforward good food, wine and beer." I would certainly expand on this having enjoyed many a meal in the idiosyncratic surroundings. Don't expect white tablecloths and the gently sound of cutlery clinking the plate - instead expect a vibrant busy atmosphere as drinkers mingle with diners, for this is no place for a quiet tête-à-tête. The décor is traditional with two open fires and quirky artefacts adorning the walls and ceiling.

There is an outdoor garden at the rear of the pub and tables outside the front.The staff are efficient and friendly and often have to work under intense pressure - for the Blue Boar can be as busy during the week as it is at weekends. Booking is strongly advised.

The food is interesting, sensibly priced and caters for all tastes. From old favourites such as fish and chips, Boar Burger or sausages and mash through to an ever-changing selection of Chef's Specials, the Blue Boar offers excellent cuisine.

The beer, Ruddles Best Bitter, is well kept and a great improvement on its predecessor. The wine list is sound but limited (Paul has to buy from the Brewery). On a recent visit I enjoyed a crisp and refreshing glass or two of Vistamar Sauvignon Blanc from Chile.

The pub is currently managed by Louise Ferreira, a bubbly and engaging South African. The chef, Minos, an American of Greek decent is leaving shortly after a 21/2 year spell, which has seen both innovation and creativity.It has been suggested that Paul could jump on the commercial bandwagon and separate the pub from the restaurant. However, he has resisted all overtures and the result is plain to see. A great meeting place where you are as welcome for a pint as you are to eat. In short, the Blue Boar is the heart of the village and is thoroughly recommended, unless you are of corporate persuasion.

Paul Lister ate:

  • Starter - Spanakopita, made with feta cheese and spinach in golden brown filo pastry
  • Main Course - monkfish wrapped in Parma ham served with a pomodore sauce
  • Pudding - blueberry brulée

He slept well!!