Cateys 2025: Pub and Bar Award: The Loch & the Tyne by Adam Handling

Adam Handling’s the Loch & the Tyne in Windsor has proven to be a “world class” winner of this year’s Pub & Bar Award, according to the Cateys judges.

Launched in 2021, the Loch & the Tyne quickly made its mark and was seen as an exceptional example of a modern British gastropub that could serve as an inspiration to others in the industry.

The entire pub is designed with sustainability in mind, and its waste-free mission has developed a greater focus on foraging and finding innovative ways to reuse waste. For example, the pine from the pub’s Christmas trees was used to create pine candles, pine salt, pine sugar syrup, pine vinegar and pine oil to dress the dishes, as well as for roasted pine honey, which it has preserved for upcoming dishes.

In the past year the pub has continued to showcase local beers and source as many ingredients as possible from its own gardens. The team makes a conscious effort to use ingredients in their entirety, and are passionate about showcasing sustainable meats, especially venison.

Combining local sourcing with its zero-waste mission, the Loch & the Tyne team collaborated with Maidenhead-based Epic Brownies, preventing the supplier’s brownie trimmings from being thrown away by serving them alongside fruit jellies as sweets at the end of a meal.

The cocktail menu is also a testament to the team’s creativity and commitment to sustainability. In addition to classic cocktails, it offers seasonal specials while kitchen offcuts are distilled into spirits.

This year, the pub chose to discard its tasting menu in favour of more accessible options to create a more sustainable business model – instead introducing feasting menus for larger parties and diversifying its à la carte menu to give guests a wide range of options at a smaller price point.

Handling keeps a steady hand on operations, giving managers detailed financial transparency to really ensure they have a grasp of the bigger picture and enabling them to appreciate the impact that supplement dish sales or premium wine sales make on the bottom line.

Staff training is done on an ongoing basis, with the team continuing their learning on the job, meaning employee retention is now at 90% throughout the year. Key components of the training programme include apprenticeships, education on sustainable practices, cross-restaurant training, away days and community engagement and outreach.

This commitment to sustainability, innovation and full-circle resourcefulness has clinched the title for the Loch & the Tyne.

What the judges said

“A special business leading the way in excellence in food, drink and sustainability, and supporting local businesses.” Alice Bowyer

“The Loch & the Tyne represents exceptionalism in its food offering – an exemplar of modern British pub food.” Dan Brod

The shortlist

• Chestnut
• JKS Restaurants (Pubs)
• The Loch & the Tyne by Adam Handling, Windsor
• The Three Horseshoes, Essex

The judges

• Alice Bowyer, the Butcombe Group
• Dan Brod, Beckford Group
• Karl Chessel, CGA by NielsenIQ
• Gordy McIntyre, Chestnut Group
• Joycelyn Neve, Seafood Pub Company

If you would like to enter the 2026 Cateys, or you know someone who you would like to nominate, register your interest for updates