Weâve been very busy conducting some investigative journalism in the Dean Wye lately. Weâve been looking at pubs! Weâve got some great articles with a very different slant lined up for you this year including our quest for our favourite and very best pub!
All in this very good cause, we called in for a chat with the new owners of the Crown at Whitchurch. Youâll have noticed if you have passed by recently that they have a jazzy new sign in the car park and a sparkling paint job to the exterior. This though is no, superficial facelift. There is serious change afoot in The Crown at Whitchurch and this is just the start of bringing a traditional coaching inn back to its former glory.
Coaching Inns have been around ever since people starting moving around. A place to stage a long journey and relax, get something to eat and drink, recharge those batteries, chat to fellow travellers and smell the sweet malt and hops from the on-site brewery in the sheds out back. Coaching inns existed because of the road and when journeys were long and arduous, the road needed the coaching inn. So useful was the concept that small communities started to build up around them. No Roman way station on the least travelled backwater road would be without one!
When we started to move the roads because we needed bigger high capacity highways two things happened; the vital importance and the necessity of the coaching inn was retained and service stations where born, which we all know serve only the best quality food with great service and at a very reasonable priceâŠâŠMmmmm; The second was that all those lovely old traditional wayside inns were left stranded, beached like ocean going vessels when the tide had gone out, along way, and for good. Those with a village live on, but those without â who knows how many weâve lost.
Walk into The Crown at Whitchurch and you get an instant feeling of homeliness. In fact before you get in, that feeling starts. Its position, which would have dominated the old village cross roads, looks imposing and no less so today, even with the A40 traffic whizzing by. Outside under the veranda red and black chequer laid tiles hint at a Victorian innovation, the steel table and chairs cast interesting shadows in the low winter sun and the main door has that solid weight of history hanging off the hinges. Once inside the interior is surprisingly open plan, yet still very intimate, the bright and well stocked bar to the right isnât the thing which catches your eye first, itâs the sexy Swedish log burner glowing attractively in the heath. Around it there is a shabby chic mismatch of furniture, comfortable and upholstered on a pleasing theme. A draughts board is set out ready for play on a small table below a small window and itâs invitingly snug cushion. The large window fills the bar with light and the bar itself glitters with Wye Valley Brewery beers and a chic stage-lit spirits collection â we can hear the cocktail shaker now!
To the left, the very simple and very pleasant restaurant again with an eclectic collection of tables, chairs and tableware, awaits seated diners, although this is set for refurbishment before Easter.
And so just how do you breathe life back into a coaching house? Step one; have a lot of passion about it. Step two; have a vision. Three: get a good team behind you who share your passion. Nicola and Tom do not lack passion for the place! And so has the team. They already know most of them well because most of them are family, no we actually mean family. Apart from Nicola and Tom, there is Samara (daughter) as front of house manager and so it goes on, Tomâs brother and niece, Nicolaâs son and other daughter and a niece on patisserie! We not even sure thatâs all of them!
Back to whatâs happening for 2016. As weâve said the bar sparkles with the glittering hand pumps of Wye Valley Brewery Butty Bach and Dorothy Goodbody as well as locally made ciders and all the components of a great cocktail bar on the back. The main craft ales are feature beers and so change regularly â always worth a re-visit then. At the moment food is great pub food but Nicola tells us that Owain Jones, their 25 year old Welsh but South African classically trained chef is chaffing at the bit to do more. It showâs in the specials, Owain is putting his classical training and previous experience (Llangoed Hall restaurant) for inventiveness to good use. Heâs already established a great Sunday Roast â not to be missed – and in the week we visited the bar special was confit duck! For the upcoming Six Nations Rugby, (which The Crown will be showing) there is a bar menu in tune with the playing nations. Great homemade Fish and Chips and Aberdeen Angus burgers for the England Scotland match for example. They are also just starting their Phileas Fogg inspired world tour too. âAround the World in Eight Weeksâ kicked off with Indian and Mexican so check out their web site for whatâs next before itâs too late and youâve missed the balloon.
With a full refurbishment of the already pretty restaurant planned to open at Easter, no doubt Owain will allowed to go for it â we definitely look forward to seeing what he comes up with and weâll be bringing you a full report on the menu tests.
All in all we like whatâs happening at The Crown at Whitchurch. So do the customers and the bar and restaurant is beginning to establish itâs own steady and loyal band of locals and visitors. Nicola and Tom have clearly thought out what they want to do and how they want the place to look which is reflected in the dĂ©cor. The plan for their 21st century coaching inn (the bar is as big as the restaurant) is to develop it as a great pub but also a great place to eat.
When you walk in to The Crown at Whitchurch It has a very welcoming colour scheme and itâs also very light and airy. But somehow it doesnât feel overly trendy, itâs not trying too hard, it feelsâŠâŠ.well, niceâŠ.., comfortable, familiarâŠâŠ., like home, like a place you would want to sit, have a drink, something to eat and wait for the next stage coach instead.
