Derbyshire Times news bulletin with editor Phil Bramley
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00:00Here's today's Derbyshire Times video bulletin.
00:02A licensed dog breeder in Chesterfield has been ordered to pay over £10,000 after pleading
00:08guilty to over-breeding her dog.
00:11Catherine Clark of Chesterfield pleaded guilty to three offences after it was discovered
00:15that her German short-haired pointer was having a litter every seven months on average.
00:20Regulations require that breeding dogs should not give birth to more than one litter of
00:24puppies in a 12-month period.
00:26As a result of the findings, her licence was revoked and she pleaded guilty at a hearing
00:30at Derby Magistrates Court.
00:32She was ordered to pay a fine of £1,000 for each offence, £7,000 towards prosecution
00:37costs and a £1,200 victim surcharge.
00:43A North Derbyshire cafe owner has spoken of her pride after the independent eatery was
00:48rated among the top 10% in the world for the second year in a row.
00:52Figaro in Wingerwith has received the TripAdvisor's Traveller's Choice Award.
00:56The cafe offers a plant-based menu that is changed twice a year and a special board
01:00that is changed week-to-week and includes vegetarian dishes.
01:03Figaro boss Rowan Adlington said,
01:05To be ranked alongside the top 10% of restaurants and cafes in the world is amazing.
01:09It's great to see that we are consistent with our passion for what we do, the food
01:13we serve and our commitment to our wonderful customers.
01:18As part of a series highlighting the people that run our local pubs and bars, we have
01:23been to visit local bar Chandler's in the heart of Chesterfield Town Centre.
01:26We caught up with Louise and Rebecca who took over the bar this summer to find out what
01:30makes their pub so special and their exciting plans for the future.
01:41Pubs have been a cornerstone of our local communities for centuries, offering a place
01:45for people to meet together and socialise as well as providing thousands of jobs and
01:49a cornerstone of the local economy.
01:52Here we go behind the bar to meet the people who run our pubs and say why it's important
01:56for you to love your local.
01:57So I'm Louise and this is Rebecca and you are in Chandler's bar in Chesterfield.
02:03I've worked here for, it's just coming up to 10 years now, Rebecca's been here for over
02:0911 and we have owned the bar since the 1st of July.
02:13Yeah, what's it been like so far?
02:16It's been really good, yeah, we're enjoying it.
02:18It's been a lot to learn but yeah, we love the job before and we love the pub so it's
02:26been really good to kind of get to terms with how it works and give it a go ourselves.
02:32So we are like a cocktail bar, that's what Roger and Sally started this pub as 25 years
02:40ago and we love that, it means you don't need to stick to the menu, we'll make anything
02:45and I think that's what we do really well.
02:48But we're also really focused on customer service and when we interview we tell the
02:54people that the job is first and foremost customer service, that is the most important
02:59thing to us, giving a really good service and you know, the drinks kind of come secondary
03:04to that.
03:05But it's the people that make it.
03:10And the customers and just making sure that they have a great time and you know to us
03:14the job is to make sure somebody leaves the door happier than they walked in the door
03:18and whatever we need to do to do that we will do it.
03:21How many staff do you have?
03:23Six, we've done this.
03:24Six?
03:25We've got six.
03:26Six, there's only one other bartender, so there's me, Becca and Abi and we are currently
03:31training two more but we're a really small team, like super small.
03:35Yeah, it's like a family innit?
03:37Yeah, absolutely.
03:38What kind of drinks do you serve as well as your cocktails?
03:43So yeah, ales, wines, lagers, wheat beer, we can offer any cocktail as a vegan option,
03:52we've got gluten free beers, we offer our whole cocktail menu as a mocktail menu as
03:59well, so like loads of non-alcoholic options, non-alcoholic beers, non-alcoholic gins, we
04:05try to just have something for everyone.
04:08What would be the most popular beer or cocktail?
04:12It's hard to say.
04:13Do you think Moretti?
04:14Moretti is probably the most popular beer, yeah.
04:18Cocktail-wise, it changes, yeah, on a day-to-day basis.
04:22We sell a lot of Espresso Martinis and Moretti Sours.
04:25Yeah, old-fashioned, all the traditional kind of, but what, I don't know.
04:32No, a lot of the menus are kind of either twists on classical or I'd say 80% of the
04:37menu are drinks that we've made the recipe for ourselves, they aren't recognised drinks
04:41that you can get anywhere, so that kind of sells well, because it's stuff that people
04:46haven't seen before.
04:47Yeah, but a lot of the time people just say, oh, make whatever you want, and we do it.
04:53We've had a look round the rooms upstairs, can you tell me a bit more about that?
04:59So yeah, we're hoping to get them open next month, we're just finalising a few things.
05:07Roger and Sally have done an amazing job renovating them, and it's a new thing for us, isn't it?
05:13We've had to learn how to make beds and iron sheets and do things like that, but also at
05:19the end of the day it's just another kind of level of hospitality and it's just about
05:23making people feel welcome and comfortable, so yeah, we're quite excited about that.
05:29How many rooms do you have?
05:30We've got three guest rooms, all en suite, and they're all quite big, so yeah, they're
05:36done to a really high standard, so I think people will be really happy with them.
05:41Have you got any future plans?
05:44What is coming up?
05:47Oh, we've got the Christmas craft fair on the 23rd of November, we've got a massive
05:54Halloween party coming up this Sunday, we go all out for Halloween, we absolutely love it.
06:00And then for us it's just getting the rooms up and running, that's a huge thing for us
06:04to start dealing with, so that's kind of our primary focus.
06:09And then obviously there's Christmas and that, that takes care of itself generally.