Oxford leads the way in the new Good Pub Guide, with two of the city’s best loved establishments on the top 10 town pubs list.

The influential book gives the country’s best pubs for eating and drinking and honours the most welcoming landlords.

The latest edition, published this week, shows 138 Oxfordshire pubs given the nod by the Good Pub Guide judges, who carry out their reviewing anonymously.

Singled out for praise are the Black Boy in Headington and the Turf Tavern in Oxford, both on the top 10 town pub list and making Oxford the only city with two listings in the national category.

Abigail Rose, the landlady at the Black Boy, said: “It’s all to do with good food, good service and we love our customers. Really, we have lots of regular customers and then they bring their friends and that’s how we’ve been successful.”

Mrs Rose and business partner Chris Bentham took over the Black Boy in 2008 and they put their success down to affordable food and creating the right atmosphere.

She said: “We don’t try to price ourselves out of anyone’s bracket and we make sure that children can come here and feel valued too.

“This is our first pub venture, after more than 20 years in the catering industry.”

Recommending a visit to the Turf Tavern, the guide says: “Hidden behind the high stone walls of some of the city’s oldest buildings, this is arguably Oxford’s most characterful pub.”

The Kings Arms in Woodstock was a top 10 value pub, with judges seeking a range interesting and inventive food dishes for under £10.

Also raising a glass to the news of a Good Pub Guide listing are the landlords the Blowing Stone in Kingston Lisle, named the Oxfordshire dining pub of the year.

Landlord Angus Tucker said: “The Good Pub Guide is a bit of an institution, so it’s the best accolade.”

Mr Tucker and his wife, Stephanie, previously ran the White Horse at Woolstone, but this is the first listing their new venture.

Mr Tucker said: “Food is very important to us. We don’t ignore our drin-kers, though. We’ve got a very good head chef and plenty of variety on the menu.”

Head chef Robbie Ellis aims to strike a balance between old favourites, such as fish and chips, and exotic dishes such as crab, chilli and lime linguine.

Mr Tucker said the pub’s five full-time staff should be “thoroughly congratulated”.