The Dog and Partridge in Didsbury, a social heart of the community, has been lovingly transformed into a neighbourhood pub serving an extensive range of terroir-inspired craft ales, fine wines, coffee, pastries, cocktails and non-alcoholic drinks.

The new-look Dog and Partridge, which re-opened its doors on Saturday 7th October, is the first venture from Pilling and Pride, Steve Pilling and Angus Cameron Pride, who have brought their years of expertise and passion for the bar and restaurant industry, to the village of Didsbury.

Steve Pilling is well-known as the man behind the city centre’s Chop House establishments, as well the Damson and DockYard establishments and restaurant and restaurant consultant Angus Pride rose through the ranks of the Living Ventures family before heading up Gaucho in Manchester.

MD of Pilling and Pride, Angus Pride said: “The Dog and Partridge is an amazing, much-loved, iconic site in Didsbury. The amount of friends that have declared their love for the place is wonderful so we have been very conscious to retain the DNA of the original offering and its function within the local community. We have subtly created a neighbourhood pub serving terroir-inspired craft ales, fine wines, coffee, pastries & cocktails. It’s a chance for both regulars new guests alike to experience produce selected from around the world to display provenance & quality whilst still being able to watch the football!”.

Steve Pilling, Chairman of Pride and Pilling said: “ The Dog & Partridge has been a big favourite of mine for many years and it is great to get the opportunity to carry on the legacy of this gem of a pub in the heart of Didsbury. We are looking forward to welcoming old and new guests and making the Dog and Partridge a real home-from-home place. It is worth visiting to see the rare Pippy Oak floor we uncovered!”

The core Greene King beer offer remains, supplemented by craft beers from Manchester breweries such as Alphabet and Shindigger, along with a terroir-driven old world wine list taking in the best of Italy, France, Spain, Portugal, Germany, Austria and even Moldova.

The whisky selection includes a strong line-up of Islay scotch, showcasing the island’s characteristic peatiness, while gins include Dà Mhìle, made with Welsh seaweed and Curio, distilled with rock samphire from the Cornish coast.

An inventive cocktail list is also being introduced, featuring drinks such as the signature Absinthe Colada (Aluna Coconut Rum, Absinthe, coconut sorbet and pineapple juice, £9.00) and the Smoke & Oak (Laphroaig 10yo, apricot and oak moss, £9.50).

A simple food menu, presented by executive chef Patrick Moyo (formerly of Gaucho, Manchester) will include pastries served alongside single origin coffee from 10am, when the pub will open daily, followed by cheese and deli platter, sandwiches and soups later in the day.

The black paint has been stripped away from the floors to reveal the original oak, while existing tables have been repurposed and old chairs reupholstered.

The cosy snug has been reincarnated as a tasting room with mustard coloured seating and contemporary copper lighting contrasting with the original wooden fireplace – and regulars will be reassured to know the TV screens are staying put to keep showing the sport.

Adrian Taylor Creative Director Adrian Taylor Design Ltd, who created the new look said:

“The brief was to create a contemporary pub which would appeal to existing clientele, but also attract new guests. We have designed an environment which feels fresh, inviting and comfortable. We’ve used a simple set of colours and materials as a base layer and overlaid pops of colour and texture, fluted glass, copper and warm lighting. We have spent hours, days, weeks! sanding the grime off the beautiful existing oak floors and finished the space off with an eclectic collection of prints and bric a brac collected from around Manchester. We hope guests new and old will enjoy the space”.

Angus and Steve hope it will be the first of a collection of sites under Pilling and Pride’s Terroir Pubs brand.

Share on FacebookTweet about this on TwitterPin on PinterestShare on LinkedInGoogle+

LEAVE A REPLY

Please enter your comment!
Please enter your name here