Dating back to the 17th century as a coaching inn, The Boot is a classic British pub brand that brings together heritage, hospitality and contemporary standards. Rooted in the historic village of Repton, and now extending to Melbourne, The Boot delivers a refined and consistently high-quality experience across both venues.
As part of the Bespoke Hospitality Group, The Boot benefits from a tradition of hospitality excellence, yet retains its own distinctive character. From exceptional food to carefully kept ales and attentive service, guests can expect the same consistently refined experience whichever Boot they choose.
At The Boot, food is at the heart of what we do. Our menus combine classic British favourites with contemporary dishes, all prepared with skill and care. Alongside this, you’ll find well-kept real ales, a considered wine list and our very own Boot Beer, brewed to be enjoyed exactly as a great pub pint should be.
We also love to celebrate good food. Our regular super clubs and food-themed events give guests the chance to explore tastes and flavours from around the world, making every visit a memorable culinary experience.
Our beautifully refurbished rooms offer luxurious, comfortable accommodation, ideal for short breaks, visiting family, or business travel. Every stay is designed to be relaxing, memorable, and one you’ll want to repeat.
From the original Boot in Repton to The Boot at Melbourne, each venue reflects the same ethos: great hospitality, high standards, and a genuine sense of place.
Gemma, front-of-house lead at The Boot, has been immersed in hospitality since age 14, rising to restaurant manager by 17. She joined Bespoke Inns at The Dragon in 2014, moving soon after to The Boot, where she has spent the past four years as general manager, cultivating a warm, compassionate team culture in which every guest feels at home and every staff member is part of the family.
Liam, Head Chef at The Boot, began his culinary journey in his family’s hotel in 2018 before joining Bespoke Inns in 2024 as Senior Sous Chef at The Dragon. He later moved to The Boot in an acting management role and was appointed Head Chef in January 2025. His menus marry heritage, seasonality and precision, with each dish crafted to celebrate flavour and the shared joy of dining.
Explore our locations to discover opening times, menus, and reserve a table or room.
