Derbyshire Times news bulletin with editor Phil Bramley
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00:00Here's today's Derbyshire Times video bulletin.
00:04Firefighters have battled a major blaze at a Derbyshire recycling centre overnight and
00:08into this morning.
00:10At its height, eight fire engines and an aerial ladder platform were sent to deal with the
00:14blaze at the recycling centre on Crompton Road in Ilkeston, which broke out at around
00:198.30pm last night.
00:21Residents had been urged to keep doors and windows closed if they could see or smell
00:25smoke and drivers urged to avoid the area, with police having closed roads around the
00:30scene of the incident.
00:34Chesterfield's oldest pub will welcome customers for the first time in four years on Good Friday,
00:39much to the delight of its new owners.
00:41Meg Hartman and Patrick Hopkins have spent months getting Ye Royal Oak in the shambles ready for
00:46its relaunch.
00:47Meg said,
00:48We're aware it's our pub, but it's the town's pub.
00:51We feel like custodians because it's important to so many people.
00:55Meg and Patrick at Ye Royal Oak, which is opening on Good Friday after four years closure.
01:02How are you guys feeling?
01:04Excited.
01:05Yeah, no, we're looking forward to it.
01:07It's been a lot of hard work.
01:09We've been a couple of weeks now since we've just been focusing on this and not been teaching
01:13as well.
01:14So that's been a bit easier, but it has been a lot of hard work and we're delighted to the
01:19point where we've got it, got it to, still a few bits to go before we open, but we're
01:23just excited to get people in it.
01:25Yeah, definitely.
01:26What have you had to do to make Chesterfield's oldest pub fit for reopening?
01:32A lot of scraping, a lot of painting, a very, very large, deep clean.
01:42And then just sort of bringing in elements that make what's already here sort of shine,
01:49basically.
01:50The bar is probably the best example of that.
01:52Yeah.
01:53Yeah.
01:54It's been a lot of work, but you know, it looks, it looks, well, we think it looks great.
01:58Yeah.
01:59What have you had to do to the bar then?
02:01Oh, delivery.
02:04So we've had to scrape off about 17 layers of paint and vinyl stickers and just some really
02:17bad interior design decisions.
02:22Well, I think, yeah, choices of the times.
02:24Choices of the time is probably better.
02:26Yeah.
02:27We've had a lot of different layers of various different things, but we've just tried to
02:30just strip everything back.
02:31We want it to look as, well, original as possible to itself by sort of removing various bits,
02:40but we don't want to, we don't really want to change and the building itself is, speaks for
02:43itself.
02:44We just want to sort of, yeah, let that, let that shine through.
02:48How have you put your mark on the Royal Oak?
02:51I think the yellow walls is probably quite a good place to start.
02:55I believe it did have, once have similar, similar-ish coloured walls, but I'm not even
02:59sure.
03:00A good dart set up.
03:02Oh yeah.
03:03We've, yeah, we're big on, big on darts at the Royal Oak.
03:06I think that's probably the most personal to me.
03:08Yeah.
03:09Our collection of beer artefacts and a suit of armour.
03:13Yeah, Gerald.
03:14Tell us about Gerald then.
03:17Gerald is, Gerald's just a suit of armour that exists next door, as you'll hopefully
03:23all come and see.
03:24And, yeah, he will be dressed according to the season.
03:28He just fits in with the theme of the Knights Templar, which obviously runs through this pub.
03:32And, yeah, it's a bit of a historical, historical twist in, yeah, in a very historic room.
03:39What are you offering customers in terms of liquid refreshments?
03:44Um, so we've got eight cask, eight keg, and box cider, all from sort of independent sources
03:52around the UK.
03:54Um, we've got a good selection of spirits and whisky, and lots of nice organic wine.
04:01Yeah.
04:02And, do you satisfy appetites for tea?
04:07Well, we've gone for pies, so we want to keep it as traditional as possible.
04:12We were umming and ahhing about whether we were going to do food at all, but we thought
04:17that it would be as welcoming as possible to be dealing with a food offering, and we've
04:21certainly gone for something that we think befitting a pub such as this, which is just
04:25a selection of fine pies from Pie Minister, who Meg used to work for.
04:29Yeah.
04:30Back when I was a student.
04:31Yeah.
04:32We've sampled them.
04:33They are fantastic.
04:34There's something in there for everyone.
04:35We've got a few meat options, vegetarian, gluten-free, vegan, all sorts.
04:41Yeah.
04:42Yeah, in our seven pie choice.
04:44But, yeah.
04:45What activities will you have to attract people?
04:48Well, first and foremost, we do have darts set up, which, although it's difficult because
04:55it's quite a cozy pub, you'll have to move tables around.
04:58But we will certainly be playing here and downstairs on our Wednesday leave nights.
05:03And we've also got a very good selection of board games, which I have curated over many
05:09years, which clearly I had a purpose for that I didn't know about.
05:15We'll also be having regular quiz nights and regular folk sessions also.
05:20Yeah, we're a big fan of quizzes, so a lot of the board games are just quizzes.
05:24But, you know, it's nice to go into a pub and pick up a quiz and give it a go over a pint
05:29and a packet of crisps or whatever.
05:31What plans do you have for the future?
05:33Ah, well, we're hopefully going to have an outside area.
05:37That's sort of the big plan on the horizon.
05:40We're sort of working towards that over the next, probably the next few months, hopefully
05:44by the summer.
05:45Because, again, we just want it to be somewhere that people are able to come as well on a sunny
05:48day.
05:49It's going to be a great winter pub.
05:50I think it already is.
05:51But we also want to attract people who want to sit in the sun, as we would.
05:57And it's going to hopefully just bring something new, fresh to the shambles, having an outside
06:03beer area.
06:04So that's a big plan for the future.
06:06But we're hoping really to just be, you know, having sort of changing beers, having
06:12as many different things on as possible for people to try and be interested in coming down
06:15to taste.
06:16Yeah.
06:17And you're open six days a week.
06:20Yeah.
06:21Closed on Mondays.
06:23Yeah.
06:24Everyone needs a day off.
06:25Everyone, including us.
06:26Yeah.
06:27So we're going to be closed on Mondays.
06:29And then we're going to be open from 10am.
06:31Every other day a week, past Sunday, when we're open a little bit later.
06:34But we do want it to be somewhere where people come for coffee as well.
06:38So that's why we're open from 10.
06:40What time are we open on Sunday then?
06:4212.
06:4312, yeah.
06:44All right.
06:45All right.