More than Just a Cotswold Pub: The Kings Arms, Mickleton

You'll find the Kings Arms pub in the centre of the north Cotswolds, just a short drive from Stratford-Upon-Avon, in the pretty village of Mickleton. The Cotswold stone pub sits proudly on Mickleton High Street and has been an inn since 1592 when the first landlord, according to records, was a Mr Kempson.

‍

Mike Tayara has been the landlord since 2002 and, under him, the Kings Arms has thrived and remained an important part of Mickleton’s life. On a grey afternoon in mid-December, I headed to the pub to chat with the manager Michael Brew about the importance of pubs in a village like Mickleton.

‍

I’ve visited the Kings Arms many times, but as I sipped a green tea and waited for Michael, I took in my surroundings. It’s an old building with the usual low ceilings, wooden beams and tantalising nooks. But it’s the objects within the pub that really caught my eye. Beautiful and intriguing curiosities and antiques are carefully curated throughout, giving the space a lush sense of harmony and interest. The effect appears effortless. However, from experience, I know it’s anything but. It’s the kind of attention to detail that quietly elevates an interior, and I love it. It’s an interior that maintains the essence and charm of an old country pub whilst also giving a more modern feel of deep comfort.

‍

‍

I chatted easily with Michael. We talked pubs, their significance and decline across the UK and their importance to rural areas. With at least one pub a day closing across the UK, the threat is real. When pubs in rural areas are frequently central to village life, the loss to a village can be devastating. Like many rural industries, pubs are having to diversify. Michael explained to me that whilst Covid was a colossal challenge for the hospitality industry, it consequently motivated the team at the Kings Arms to create an outstanding and desirable outside space. 

‍

He’s not wrong. Their pub garden is not quite like anywhere else I’ve been. Varying-sized, ample and sumptuous seating areas are tucked away here and there all over the outside space. It has a secret garden quality. There’s an outside bar, enough grass for kids to burn off steam and delightful trees and foliage dotted about. It’s easy to wile away the hours in an area like this. This contrasted with the cosy interior and the Kings Arms has created something clever that’s suitable for all seasons.

‍

Michael explained that, to survive, they had to be creative, and the entire team has worked to establish a pub that serves as a destination and experience. He went on to say that while Mickleton is charming, it may be less of a holiday hotspot than some Cotswold villages, meaning they had to put in a bit of extra effort to attract visitors from far and wide. And it’s working; that very day, Michael had served a couple who had travelled 90 miles for lunch because it’s their favourite pub. Whenever I’ve been there, the pub is always pleasantly buzzing with customers. Mike Tayara, the landlord, can often be seen in the pub, making his way around the patrons, chatting and getting to know them.

‍

‍

The Kings Arms also collaborates closely with another pub in the village, The Butchers Arms, complementing and supporting one another. I admire this approach; rather than seeing your neighbour as competition, you view them as an ally – what could be more community-minded?

‍

But, of course, none of this would matter or work if the King Arms fell at one of the most important hurdles: food. Michael described how their goal was to produce meals of a high standard that are also value for money. They also place sustainability at the heart of what they do. They endeavour to use locally sourced meat whenever possible, and everything comes from the butcher, David Moore, that sits just across the road in Mickleton. Wine comes from the wine merchants in Mickleton, and the vegetables from down the road at Drinkwater Fruit and Vegetables. It’s a community affair, and the produce spends less time travelling. And ultimately, it’s the food that’s drawn me back to the Kings Arms again and again. With good quality ingredients, they effortlessly straddle the line between hearty and refined food. Michael tells me they have a cracking team; it doesn’t surprise me. As I finish my tea, we wind up putting the world to rights. Michael shares a joke with a local who walks past on the way to the loo, ‘He’s got a great story’ he says after he’s passed, ‘that’s why I love this job, it’s the stories and the people. In the end, it’s all about the people.’ On the drive home, I think about the interview, and it occurs to me, what more do you want from a good pub – fine food and drink and someone who wants to hear your story.