A Snug Bolthole
The beauty of The Dog and Partridge is that it’s a pub. Always has been, always will be
Review by Catherine Ferguson
For many years, it’s been something of a Didsbury institution and the recent transformation has been thoroughly sympathetic to its long-standing roots. On the flip side, it’s been wonderfully innovative and opened The Dog and Partridge up to a whole new style of tippling and nibbling.
The new look pub is the first joint venture from the Pilling and Pride partnership, the two-man team with vast experience in the restaurant and bar industry in the North West. Steve Pilling was the man behind Manchester’s much-lauded Chop Houses, while Angus Pride rose through the ranks at Living Ventures to head up Gaucho Manchester.
Opening The Dog and Partridge as what they hope will be the first of a collection of ‘Terroir’ Pubs, Angus told us how important it is to welcome old guests alongside new and to maintain the sense of a neighbourhood pub at the heart of the Village Community. The décor may be brighter, the wooden floors may have been exposed, the menu may be broader, but the iconic pub’s appeal is stronger than ever. As we lingered over brunch, faithful customers flooded through the doors in time for an early Saturday football kick off, and newbies gathered to sample the innovative cocktail menu or a hot chocolate in the tastefully refurbished snug.
Executive Chef, Patrick Moyo, formerly of Gaucho, serves up a simple, but tasty menu of locally-sourced bites from a tiny kitchen behind the bar. In truth, the brunch menu is a little limited, so my top tip would be to hit the ‘Before Sunrise’ cocktail list then head straight for lunch or afternoon nibbles. Seeing in the morning on a blended Kula Negroni with Strawberry Campari, Cochi Americano, Tanqueray Gin and Soda got my Saturday off to a pretty perky start and I’m reliably informed that the Bloody Marys are the best in the town.
Patrick’s deli boards are a great accompaniment to any trip to the pub and oh so reasonably priced at £2.50 an item or £10.50 for all five. After all, why keep the village pub vibe then charge sky-high prices? The ham hock terrine and Scotch egg are classics done really well and even the most distant option on the cheeseboard is produced less than an hour up the road in Lancashire.
With the title of ‘Terroir Pub’ the drinks menu couldn’t fail to impress with everything from the Banana Rama cold pressed juice (banana, avocado, lemon, carrot, celery and cucumber) to the ‘After Midnight’ range of devilishly intense ‘late night curtain droppers’ alongside a wide range of craft beers, whiskys and gins.
Enquiries: The Dog and Partridge, 665 – 667, Wilmslow Road, Manchester M20 6RA / 01614 455322