Husthwaite Pub

 

Work on the pub nearing completion...you can see latest images by following the link at the bottom of the page.

The Plum & Partridge

Antony Pratt, the owner of Ainsty Inns, outlined some of the plans concerning our renamed pub, The Plum and Partridge.

Negotiations regarding a 10-year lease were only started in November last year and finalised just before Christmas. As stated in a previous newsletter, it is intended, that our pub become the flagship of the Ainsty Inns group.

Any research into the other pubs in the group will not only reflect the quality they endevour to achieve, their awards and their commitment to the local community.

The strapline of… Taste fresh Yorkshire Food – Sip our unreal Ales – Ponder on our exquisite Wines - Be Warmed by Our Characterful Spirits …Is certainly ambitious and certainly as a village we have good reason to be skeptical about claims made by owners, however…

This time it feels different. Antony Pratt is determined to make this venture work and his commitment, enthusiasm and expertise was evident. The key element is that this group actual runs successful pubs!  An alien concept where, for years, novices, with some notable exceptions, have tried to make a success of;

The Blacksmiths, The Roasted Pepper, The Balmoral, The Orchard Inn and the curiously named, Curious Plum. In addition, the resolute refusal of the Harpers to re-open the Black Bull has not helped.

The outline plans for the pub will allay many worry's expressed recently. Firstly, it is intended to cater for beer drinkers as well as diners! Secondly, the food will encompass high end dining but also with an area called 'Home Comforts' (yes, fish and chips will be available!).

The house beer will probably be Theakstons with a changing range of guest beers. Amstel and Bira Moretti will also be available. The odd few who like gin will be delighted that there will be a number of varieties served as the manufactures intended. Wine lovers will be well catered for with an extensive wine list individually sourced from independent vineyards.

There will be a calendar of events held across the year including such things as special dinners where wine and food are coordinated with a talk from an expert.

The opening date is still dependent on how the building work progresses but should be some time in March/early April. The opening will be 'soft' inso far that it will run for a few weeks to iron out any potential glitches. A larger 'opening' event will follow soon after.

Photgraphs of current progress can be seen here.