The inaugural guide gives pubs in NSW a one, two or three schooner rating, with three being reserved for food that’s “gastro-tastic or best in its class”.

Kelly’s Rugby Hotel director/co-owner Melissa Englert said she was surprised and thrilled that the pub’s food was awarded a one schooner rating and recognised by such a leading publication.

“We’re all very, very happy about it,” she said.

“[Our food] has a certain class about it as far as hotel meals go.

“We use fresh local produce and it’s very affordable ... it’s not a typical fry-up.”

Mary Janes’ chef is Mark Tracey who works alongside second chef Rhiannon Lindsay.

Mrs Englert said popular dishes included crepes at lunchtime and lamb shanks at night

“There’s been a lot of talk about gastro pubs and I think it’s good that the hotels are being recognised as a place to get a good quality meal,” Mrs Englert said.

Carcoar’s The Royal Hotel was awarded two schooners.

Melanie Sharp, who is the pub’s chef and owns the pub with Ross Townsend, said the accolade would prove good for business.

Mrs Sharp said the hotel served a la carte pub food with an emphasis on fresh, local produce.

Judges praised its “imaginative selection of food”.

One of the most popular dishes on its menu is the roast rack of lamb cooked with rosemary and garlic and served with a red currant sauce, mash and roast vegetables.

“I think this will be very good for the town as well and may help bring tourists here,” Mrs Sharp said.

tracey.prisk@ruralpress.com