AN AWARD-WINNING Musselburgh pub is toasting success again after being named Pub of the Year in the Lothians by CAMRA (Campaign for Real Ale).

Staggs, also known as The Volunteer Arms, beat off opposition from runner-up the Dean Tavern in Newtongrange and The Grey Horse at Balerno, which came third.

Every year, local CAMRA members vote to select Pubs of the Year for Edinburgh, Lothian and the Borders.

To be considered, a pub must consistently sell real ale in good condition, as measured by members’ beer scores.

Members also judge the pubs’ service, welcome, atmosphere, style, decor, value for money and community focus.

In Edinburgh, the Dreadnought was first, followed by Monty’s and Stockbridge Tap. The Craw Inn at Auchencrow was the winner in the Borders, with the Bridge Inn at Peebles named runner-up, and the Exchange Bar, Hawick, and Plough Inn, Leitholm, tying for third place.

The overall winner for Edinburgh & South East Scotland will now be selected by a team of CAMRA judges and announced in mid-March.

The Edinburgh and South East Scotland branch of CAMRA covers Edinburgh, Midlothian, East Lothian, Scottish Borders and parts of West Lothian, and has 1,200 members.

Staggs, on North High Street, is no stranger to winning accolades.

Last year, it came first in the Lothian section of CAMRA Pubs of the Year; in 2018 it was named the best pub in Scotland and Ireland for the third time, having won the title in 1998 and 2016.

It was also named Pub of the Year for the UK in 1998 and has scooped the Best in the Lothians award 25 times, and the Edinburgh and South East Scotland title eight times.

In 2019, Staggs also came third in the Cider Pub of the Year Award, presented by Edinburgh and South East Scotland CAMRA.

Staggs has been run by the same family since 1858.

Owner Nigel Finlay said: “There are a lot of good pubs out there and I am delighted that we have won the Lothian award, which is another feather in our cap. There is a lot to real ale and a lot of work is involved with regard to the condition of the beer and the temperature.”