Adrian is making the grade at the Falstaff



Just over a year ago, two men were starting new jobs — Gordon Brown and Adrian Davies.

Since then things haven't gone too well for grumpy Gordon, but Adrian – landlord of the Falstaff pub in Southport –is sitting pretty.

Mr Davies is not the sort of man you meet everyday. Taller than the jolly green giant, with a personality just as large, he is everything a publican should be — full of enthusiasm, committed to giving good service and canny enough to make sure there are no scallies drinking at his bar.

Although there's good cask ale on offer, these days the Falstaff bases its reputation on its food. The menu is varied and the fare is high quality, yet prices remain very good, with their famous steak & kidney pie and real chips for just £4.95 among the highlights.

I visited the King Street pub recently along with the Champion's controversial columnist Mike Montgomery, and enjoyed lashings of good beer, good food and good company.

"It's taken 12 months but we've turned the pub round from what it was," says Adrian.

"There'd been four different landlords in 18 months, the real ale wasn't being kept well and the pub needed some urgent TLC. Look at it now, business is booming and it's a place anyone would be proud to put their name to."

Look at it indeed. The Falstaff is immaculate, a traditional-style pub with high standards of comfort.

"When I was younger, I used to come here with my family," says Adrian, 31. "My mum and nan are sticklers for cleanliness and tidiness so I try to see the pub as their eyes would see it."

Adrian used to be a successful car salesman, but decided to start a new life when he saw the way his industry was changing. He opened the pub with a borrowed £12,000 and immediately faced a £19,000 electricity bill among other financial demands.

Since then he's managed to bring in the customers and the cash, but all of the profits have been reinvested back into the business.

"It's been a steep learning curve but I'm proud to be running a busy pub," he says.

"It's not all about finance, it's been about proving yourself by the quality of what you do."

The menu features all the old favourites and plans are in the pipeline to expand the range.

But the difference between the Falstaff and certain other pubs is that everything is cooked from scratch using fresh and preferably local ingredients.

However, the Falstaff is not just for the diner. The pub has five real-ale handpumps and great atmosphere in the evenings, with quiz nights, open mic music sessions, pool and darts. Cask ales include the Theakston's range, with a rotating guest beer.

Adrian takes beer quality very seriously, after all, the pub was once run by Fred and Gail of the Guest House fame, and he hopes soon to earn a Casque Mark - an award which recognises strict standards on cask ale.

Southport-born Adrian describes his working pattern as "100 hours a week" but concedes a pub is only as good as its staff, pointing out each member for special praise, including bairmaid Jacqui Seddon, cellarman Chris King and assistant manager Lorraine Ferguson.

With pride he introduces me to head chef Gary Moyses, formerly of the Forge.

Gary rates Gordon Ramsey as his culinary hero, something that Adrian enthusiastically agrees with.

"Gordon Ramsey's a man of passion, of drive, a man who cares about quality and is a proven success. He's my inspiration," says Aidrian.

"Mind you, if he came in here and started effing and blinding at the bar, he'd be shown the door straight away."





Original article...