The accolade is a particular cause of celebration for The Inn at Grinshill, near Shrewsbury, which has bounced back to a successful trading position following a period of financial difficulty 18 months ago.

New head chef Paul Maders, who trained with Gary Rhodes and has worked with some of the top chefs in the UK, has helped properietors Kevin and Victoria Brazier turn the business around.

“I’m delighted for everyone at The Inn at Grinshill. For The Good Food Guide to include The Inn for the second year running, vindicates all the hard work put in by the whole team,” he said.

“The Good Food Guide is about as independent as it gets. The anonymity of its inspectors is legendary so the utmost confidence can be held in their views.”

Entries in the prestigious foodie publication are based solely on customer recommendations and a visit from an anonymous expert inspector.

The pub/restaurant, which also has six four-star AA rated guest rooms, has a two knives and forks rating in the Michelin Guide and is listed in a number of other guides, including The Good Hotel Guide.

“Our listing in the 2015 edition of The Waitrose Good Food Guide is based on the restaurant since the changes we made earlier this year, including the appointment of Paul as our new head chef in February, so it’s a real vindicaton of the new direction in which we are going,” said Victoria.

“We are absolutely thrilled. We’re full of optimism for the future of The Inn, which is now on a secure financial footing, and are excited about other new developments.”

“We’ve always been very lucky to have excellent chefs. Each chef has their own creativity. Paul joined us just at the right time. He has brought not only stability but a relaxed no-nonsence approach. His dishes are lovely combinations of fresh ingredients with creative flavours.”

Kevin and Victoria founded the business in 2002, with The Inn at Grinshill quickly cementing its credentials as a foodie destination in Shropshire. But it began to run into financial difficulty towards the end of 2012 as a result of the recession.

The harsh 2012/13 winter exacerbated the situation. Bad weather and poor travelling conditions led to a drop off in customers and booking cancellations . Tucked away, in the small pictureque village of Grinshill, between Shrewsbury and Wem, most customers are reliant on travelling to the pub by car.

Kevin and Victoria insisted closure would never be an option and The Inn was rescued with investment from other family members in March 2013.

Paul previously worked as Aiden Byrne’s head pastry chef in the early days of the Church Green, during which time it secured three red rosettes and the title of Restaurant of the Year. He was head chef at Abode Manchester for Michael Caines, before beginning a tenure as executive chef at The Hayward at The Lion Hotel, Shrewsbury, achieving two AA rosettes and a good rating in the Michelin Guide.

He has brought together a team of three chefs with Patrick Burgess and David Stubbs.

The 2015 edition of The Waitrose Good Food Guide will be published on September 8.