AN OLD Town restaurant has become the only one in Swindon to feature in the Good Food Guide.

The 600-page guidebook features 1,200 of the UK’s best eateries and foodie pubs.

And this year, Helen Browning’s Chop House on Wood Street has joined sister restaurant the Royal Oak, Bishopstone, in the pages of the guide for the first time.

Chophouse manager Anne Roberts said winning a place in the guide was unbelievable.

She said: “It’s lovely. The pub’s been in the guide for I don’t know how many years.

“We’re just the little chophouse. We do our best all day, every day. It feels amazing.

"It’s a huge pat on the back to know we’re doing this well.

“The chophouse is the only place in Swindon that’s organic. It does set us apart in the town.

“We’re a small place, filled with really good wine, good food and people who don’t come to work, they come to this building and have fun.”

Helen Browning’s Chop House opened in 2016, devoted to serving organic meat. Much of the meat served in the Old Town restaurant has been reared on Mrs Browning’s Eastbrook Farm, Bishopstone.

The chophouse has won fans for its food, described by the authors of the Good Food Guide as ingredient-led and flavour- packed.

Manager Anne added: “It’s like going round nanna’s for tea or going home for dinner, the kind of dinner that makes you feel comfortable and comforted.

“It’s guilt-free guilty pleasures.”

Anne has been working in bars and restaurants since she was 14. A dozen years ago she applied to manage Helen Browning’s Bishopstone pub, but failed to make the cut.

She said: “I was devastated at the time, but I had 12 or 13 years’ less experience than I do now.” She jumped at the chance to join the chophouse 14 months ago.

The hours can be long, between 40 and 60 hours a week. But she’s happy to work the long days: “It doesn’t feel like a job. It’s hard work, but it’s not a job.”

After running half-a-dozen free organic breakfast giveaways, the chop house is hoping to enjoy fresh success with an Oktoberfest event later this month.

Running from Saturday to September 30 to , German-born chef Manfred has developed a new menu featuring wursts, hot smoked mackerel and sauerkraut.