One of Brighton's most popular gastro pubs, The Preston Park Tavern is deservedly popular all week long.

The Venue
A clean, white-walled modern backstreet gastropub in Fiveways, The Preston Park Tavern was taken over in August 2006 by Andrew Coggings, who previously managed the city's five star Grand Hotel and Browns Hotel in London. Over £100,000 was spent on completely refurbishing this formerly run-down local boozer and Coggings has succeeded in creating an airy and light atmosphere with a Continental feel. There's art hanging on the walls, funky wallpaper and fresh flowers on every table. Food is a really big feature too and the menu is impressive, utilising local produce wherever possible. Word of mouth means it’s now pretty busy all week.

The People
The pub is child-friendly which guarantees that wherever you look the tables are filled with happy, smiling children who look as though they've never had the misfortune to eat anything but organic fish fingers and free range chicken nuggets. It's popular with twenty-something couples too especially at weekends when many a local's day is dedicated to devouring the Sunday papers over some tasty gastro pub grub.

The Food and Drink
Staropramen, Becks Vier, Scrumpy Jack, Guinness, Stella, Carling, Harveys and Adnams Broadside are all on tap, and in bottles there’s Grolsch, Peroni, Estrella, Magners, Westons Organic Cider and Budvar. There are seventeen bottles of wine to choose from including some interesting choices such as the Spanish organic red Casa de la Ermita Monastrell, which costs £5.60 for a large glass or £16.50 a bottle. The lunch and evening menus change daily and can range from quality sandwiches to dishes such as braised Moroccan rump of lamb, herbed cous-cous and a mixed leaf salad for £8.50; baked sea bass stuffed with lemon and herbs, scallion mash, green beans Nicoise (£11.95) and roast vegetable and cashew Wellington, new potatoes, polenta and Madeira jus (£10.50). All just as delicious as they sound.

The Last Word
The Preston Park Tavern is turning out some great food and fast establishing a local and more wide-ranging reputation for itself.