, 2022-07-07 21:31:00,
NAMED the best yachting bar in the world, this lovely village pub boasts 40 different rums, an outdoor pizza oven and 42oz tomahawk steaks to share.
The King and Queen at Hamble is a watering hole steeped in history, from the natural cold stone cellar being used to keep those who passed away at sea until they were buried many moons ago to being a biker bar back in the 70s.
Known all over the world by sailors as ‘the rum pub’, The King and Queen was named the World’s Favourite Yachting Bar in 2014 and again earlier this year. It became the first UK pub to win the contest for sailor-friendly pubs and bars, run by sailing publication Scuttlebutt Europe, beating worldwide competition from Hong Kong to the Channel Islands.
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Dishes from around the world are on the menu, alongside pub classics. Favourites include minted lamb chops, teriyaki salmon stir fried with egg noodles, confit duck leg, pizza night every Wednesday and steak night on Thursdays with the best cuts of meat from Owtons Butchers in West End.
The 40 rums on offer from around the world also go down a storm at the pub, set on the cobbled High Street in the heart of this yachting mecca.
Co-owner Mike Gerber, who has been at the pub for 14 years, said: “Walking down the cobbled Hamble High Street, a stone’s throw away is the Hamble River.
“There are a handful of great pubs but the King and Queen stands out with its welcoming floral garden, local beers, attentive staff and outdoor pizza oven.
“Fresh food is served throughout the day and the evening with specials such as a 42oz tomahawk steak to share.”
Locals, visitors and yachties love the picturesque European-style beer garden with fresh flowers, an outdoor pizza oven and live acoustic music in the summer.
A number of charity cricket matches have taken place with other local pubs in the village, known for being an aircraft training centre during the Second World War as well as being a popular yachting location.
The King and Queen definitely has more of a foodie feel to it these days, a legacy of its lengthy Covid induced closure.
Mike adds: “Covid was a massive challenge facing the pub trade but we decided to change the business and introduce table service and a more restaurant style approach.
“We introduced takeaways during lock downs with fresh cooked lobster being delivered to our…
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