Pubs are ditching nuts and crisps for Michelin-style food to entice customers to recoup costs from sober Gen Z

The British pub has undergone somewhat of a transformation, moving away from serving basic food and towards exceptional dining experiences. Dan Blucert, co-owner and chef director of The Duke of Greenwich explained that through quality food, pubs can sustain business, saying: 'By focusing on better food, we're not just keeping customers happy—we're building loyalty.' Dan Blucert, co-owner and chef director of The Duke of Greenwich, said introducing high quality food is key to ensuring a pub's longevity Content creator Poppy Tracey dined on oysters and a roast dinner at The Bull in Chipping Norton He added: 'Once, it was weird to have a pub that did good food, then it got called a ''gastropub'' and now you expect a half-decent meal. Content creator Emily Jane Johnston said the food at Notting Hill's The Pelican made her want to 'worship the stove' Despite evidence of positive growth in the pub sector, customers have paid the price for their new and improved grub. Content creator Poppy said The Bull in Chipping Norton is one of the best in the UK, thanks to quality food She continued: 'Every single element from decor to food is seemingly simple yet the comfort of the space and the insanely tasty takes on some classics British dishes make me want to fall on my knees and worship the kitchen stove'.