An Oxfordshire restaurant has made it onto the list of newest additions to the Michelin Guide.

Five Little Pigs in Wallingford is one of 18 new restaurants in Great Britain and Ireland to be added to the prestigious list for December 2023.

The restaurant was opened by three local residents Sam, Aimee and Rob in 2021, two of whom also run a nearby gin bar, following a crowdfunding campaign.

It was named after the nursery rhyme and the novel by Wallingford’s Agatha Christie, who lived at the nearby Winterbrook House.

Describing the restaurant, the guide says: "This neighbourhood restaurant is divided into three areas: the brightly coloured front resembles a modern bistro; a bar fits in the centre; and the rear sports an open kitchen pass and cosy booths.

"Sharing is encouraged, with larger plates such as roasted halibut and smaller ones like ‘spare bed tempura’ – using vegetables grown in the gardens of neighbours who have some space to spare.

"The wholesome cooking is joined by a range of local gins to keep enthusiasts happy."

A social media post from the pub said: "When we opened two and a half years ago, we didn’t set ourselves lofty goals or targets.

"We simply wanted to create a space that celebrated and showcased the amazing producers of South Oxfordshire, and offered our fantastic town somewhere slightly different.

"A place that championed seasonality and sustainability, where the menus changed little and often and there was always something new to try.

"We’ve found out today that we’ve been included in the Michelin Guide and to say we’re overwhelmed is a bit of an understatement.

"It is an amazing achievement and one we’re incredibly proud of, and a testament to the hard work of all our team both in the kitchen and out front.

"Special praise for our powerhouse duo of head chef Aimee Collins and general manager Liz Schnell who work so tirelessly and prove that hospitality is far from being just a boy’s game."

Looking ahead to the future the pub said they "won't be getting any fancier" and will carry on with the same approach.

They added: "What does it mean for us? Well, we can promise that our food won’t be getting any fancier. No jus, no foams, no nonsense.

"Instead, it is the validation of our own approach, of proving that customers do care about local food, and supporting passionate producers.

"So, as we head into 2024, we are feeling galvanised and energised to keep getting better. More events, more superb food and drink, and maybe that bar at the top of the Clumps again too.

"Thank you to all our customers who have supported us for the last two years. Thank you to our staff and our suppliers."