Scratchings, Cobs and the Case for Keeping It Simple at the Bar
A proper pub is judged by its bar top, not its laminated starters. Nine things we think belong beside a pint in Burslem — and exactly which Staffordshire ale to put with each of them.
Market First, Menu Second: How The Leopard Builds a Burslem Christmas Dinner
The festive menu doesn't start in the kitchen. It starts at the market stall, with a list, a chat and a box of sprouts. Here's how The Leopard builds a Christmas dinner that keeps Burslem on the plate.
Oatcakes, Lobby and the Case for a Pub Kitchen That Knows Its Own Mind
A pub menu can chase every trend going and still leave you cold. At The Leopard, proper scran starts with the dishes Burslem already knows by heart — oatcakes, lobby, faggots and the rest. This is a defence of the plates that belong on a local menu, not just in a food writer's memory.
Dark Nights, Dark Pints: Six Ales Worth Crossing Burslem For This Winter
A practical, opinionated guide to six dark and winter ales that would sit beautifully on The Leopard’s casks in 2026 — and the proper pub scran to go with each one. No scoring, no snobbery, just good beer and a shorter walk home.