The Waggon Inn, Uppermill, has reopened following a ten week refurbishment programme which has completely transformed the pub.
Working hand in hand with Robinsons’ award winning design team, tenants Matthew John and Chantelle Tupman-John ensured that no area was left untouched with plans to double the size of the existing catering kitchen, install brand new bathroom facilities and upgrade all external and internal trading areas.
“It’s all about changing the perception of the pub” said Chantelle, tenant of the Waggon. “We’ve received high praise since changing our food menu in 2013 but found that our customers thought that the pub’s interior didn’t reflect our high quality. We wanted to shake things up and bring the pub into the 21st century to create a more welcoming atmosphere.”
Using a palette of creams, vintage pinks and sage tones accompanied by various leathers, floral fabrics, timber flooring and stone cladding, the pub now emits a pastoral feel not dissimilar to a rural country pub. Bric-a-brac furnishings were carefully chosen to create talking points and include a host of locally sourced pictures, glass lanterns and an assortment of fabric wrapped antique deer heads.
A new centrally located bar counter has been installed which now houses the pub’s four hand-pulls, serving a rotating range of Robinsons award-winning cask ales alongside a specially created beer to mark the reopening; a golden 4.0% ABV beer named The Waggon Inn Ale.
A brand new menu, developed by the pub’s tenant and patron chef, Matt John, is a celebration of fresh local produce with rustic, homemade dishes ranging from authentic Asian flavours including the signature Teriyaki salmon with soft noodles to traditional, heart-warming pub classics such as Shoulder of lamb Shepherd's Pie served with butternut squash, green beans, rosemary and minted peas.
Matthew said: “When we took over the pub we developed a menu that was focused on the brasserie style of cuisine but found that the existing kitchen was unable to cope with the demand and popularity of the menu. With the new refurbishment and bigger kitchen, we can now create more dynamic and exciting dishes. We have big plans in 2015 including tasting menu evenings and an a la carte offering. It’s an exciting time for everyone.”
Wayne Roach, Business Development Manager for Robinsons said: “Matthew and Chantelle are fantastic and a perfect example of the high calibre tenants we are always looking for at Robinsons. They think outside the box and come up with fresh ideas that will ensure that the Waggon Inn continues to be a popular pub for many years to come.”
Chantelle said: “We can’t thank the team at Robinsons enough. The feedback from everyone so far has been very positive and the support we’ve received from Wayne Roach, Nick Williamson and everyone at the brewery has been fantastic. It’s given us a great foundation to build our future. From myself, Matthew and everyone in the team, we would like to invite everyone to experience this next chapter of the Waggon Inn with us.”
The Waggon Inn is now open, serving food and award-winning Robinsons cask ales daily.
See the full photo gallery of the new and improved Waggon Inn visit Flickr.