We check out the Dog & Partridge in Calf Heath, Wolverhampton, for our Love Your Local Feature.
It's a big pub but full of lovely smaller snug sections and has a strong reputation for good food.
It's a big pub but full of lovely smaller snug sections and has a strong reputation for good food.
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NewsTranscript
00:00 We are Car Thief and welcome to the Dover Park Tridge. How you doing guys?
00:03 Good, thank you.
00:04 Cool, so we've got, let's go left to right, we've got Sam, Assistant Manager.
00:09 That's correct.
00:09 And we've got Glen and Paula.
00:13 Cool, so you've been, you've had the pub for a number of years now haven't you guys?
00:16 Yeah, we've been here 13 years.
00:18 Yeah, good 13 years. You're taking a little bit of a step back now, you're doing a little bit less.
00:24 Yeah, we're trying to get a little bit of a work-life balance sorted.
00:27 Trying to see life outside the pub as well.
00:30 Yeah, Glen's done it for 35 years.
00:33 Yeah, so Sam you're stepping up a bit more and taking a bit more on.
00:37 Cool.
00:38 What's so special about this pub then? I mean we'll show a few images.
00:42 For a start, just tell us about the cosiness and the kind of atmosphere in the pub.
00:46 It's a very welcoming pub. It's obviously during the winter months we've got open fires, we've got log burners.
00:54 We pride ourselves on our staff, they're very welcoming.
00:59 Obviously good food and good aisles.
01:03 Well, you're well known for your food aren't you?
01:05 We are, yes. We like to do hand-cooked traditional food.
01:09 Melon frozen chips, all hand-cut.
01:14 Yeah, we are very proud of our food.
01:15 And it's a big building but it's kind of sectioned up into lots of very nice cosy snugs, that'd be fair to say wouldn't it?
01:21 It is, yes. It's quite niche. When we had the re-furb back in 2014, they did want to open Flannick
01:29 but we thought it would really spoil the atmosphere of the pub so we've kept it niche.
01:34 Yeah. So Sam, you've been here a few years?
01:37 About four and a half years.
01:40 So you're not a brand new face to the pub, regulars will know you.
01:43 And so you're open every day?
01:47 Every day, yeah.
01:49 And if I was going to pick something off the menu then, what would be your...
01:54 Well, I'm very biased obviously but as we cook everything fresh, it is all everybody down to everybody's palate.
02:00 We cater for a wide range of people, from vegans, vegetarians, celiacs.
02:07 We offer a good range of gluten-free, because I'm gluten-free myself.
02:12 Steaks, poies, we might call our own poies with our aisles.
02:18 Fish and chips, that's a good one.
02:20 Yeah, yeah.
02:21 More of a whale.
02:22 Yeah, whale and chips.
02:25 And Glenn, like your other half was saying, you've got a good selection of drinks here.
02:29 Nice to see Banksies, the regional, on. Tick off me for that one, buddy.
02:33 And a Butty Back as well, a nice selection.
02:35 We have five cask and dish aisles, four of them are regular.
02:39 Which is Shoever, Abertay, Plum Porter, Butty Back and HPA.
02:45 And then the fifth one we just rotate as and when.
02:48 Fantastic. What's the drink at the moment and what do the lads who come in seem to be having?
02:52 Abertay, Cascades. Abertay and the Butty is the main ones.
02:56 And an Argos or...
02:58 It's always going to be Carling, but we've had a Crus Camphouse since that's come in.
03:02 And we offer a good range of alcohol-free drinks as well.
03:06 And gluten-free drinks as well.
03:08 And you've got your garden room, which is quite a new addition to the pub, isn't it?
03:13 A new build on it and a lovely room there, big skylight.
03:16 I guess it's very useful if people want to book it out for birthdays and stuff.
03:20 Yeah, birthdays, little parties, baby showers.
03:26 And meetings, corporate meetings.
03:30 Fantastic. Well get yourself down here then, Dogger Partridge.
03:33 Cheers guys, thank you.
03:35 Thank you very much.
03:37 Always best to book.