Derbyshire Times news bulletin 16th April

Derbyshire Times

Derbyshire Times news bulletin with editor Phil Bramley

Transcript

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.

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