The Pig and Tinder Box came in at 76, ahead of restaurants based in Wollongong and Newcastle, among other large regional centres, after having been open for only eight months.

“We’re only a small bar, so it’s a testament to everyone here that has worked really hard. We’ve got a good group of managers and the guys in the kitchen work pretty hard,” venue manager Blake Etheridge said.

Mr Etheridge credited the bar’s owners, Chris Cornforth and Fraser Haughton, with its successful format and theme and said locals had really warmed to the city-inspired venue.

“They were a bit daunted at the start, I think, by the different dishes – coming in and not being able to find a schnitty or a steak on a menu – but they’ve definitely warmed to it and taken to it. A lot of people come and are surprised at how good it is and the value of the meals,” he said.

Mr Etheridge said wood-fired pizzas had been a hit with diners, but also pointed to some different things on the menu, like duck and pulled meats, capturing the attention of Tamworthians.

While the meals were a point of difference, he said good service was a top priority for staff and a big reason for the restaurant’s recent recognition.

“The main thing we focus on is the service. A lot of people comment on that and it keeps them coming back. That’s a big focus the owners put into it. They say it’s 80 per cent about the service,” Mr Etheridge said.

In 2016, the venue will be focusing on supporting a number of local suppliers, launching an “Eat local, taste local” campaign, which will showcase a number of regional growers and producers leading into the Tamworth Taste Festival.