Monday, 26 September 2016

The Richmond, Southport

The Richmond
The Richmond is owned by the Joseph Holt Brewery of Manchester; it is the first pub you encounter after entering Southport from the Ormskirk direction. It is a fairly modern building, having replaced a much older pub of the same name in the 1990s. It has two rooms: the larger front room which is subdivided into several separate areas, and a smaller room at the rear. While it is very much a food-oriented pub, you can go in if you just want a drink.

When I called in, the five handpumps on the bar were serving three Holt's beers – Bitter, Two Hoots and IPA – and Urban Fox from Bootleg Brewery; I particularly enjoyed this last one. They have a comprehensive range of Holt's bottled beers, and I also noticed a good wine selection. The pub has gained Cask Marque accreditation for its beer quality.

Next to the bar is a carvery, beyond that a chiller cabinet serving a large range of ice creams, and there is also a well-stocked sweet trolley. They offer various meal deals, including two-for-one on Mondays, curry night on Wednesdays, two steaks and a bottle of wine on Thursdays, and a special offer on children's meals on weekday afternoons, so children are clearly welcome. It is some time since I have eaten in the Richmond, but I did enjoy my meal the last time I had one there.

The pub is accessible and offers a number of facilities: a large car park, a beer garden, a function room, free WiFi and a quiz night on Thursdays. They play piped music.

The Richmond is at 234 Scarisbrick New Road, Southport, PR8 5HL. Tel: 01704 545782. It's opening hours are noon to 11.00, except Friday and Saturday when it closes at midnight. Food is served all day until 9.00pm. It has a Facebook page and its website is here

This is part of a series of articles that I am writing for the CAMRA column in our local paper, the Southport Visiter. Previous reviews are here.


  1. Sounds rather like some of Holts' upmarket foody conversions round here, especially with the ice cream cabinet.

    Not exactly your traditional basic Joey's boozer, though :-(

  2. Yes, it reminds me of what they've done to some of their pubs round here too. Going from a couple to five cask beers in what is now a food-led pub is usually a recipe for slow turnover and poor quality, and how it's worked out in the ones I know which have been "transformed"/wrecked by Holt's.

  3. Why are you writing advertorials?

    You becoming a full time beer communicator in the gig economy?

    1. As Nev says, it's a reproduction of a column he writes for the local paper. The readers probably don't want rants about piped music and suchlike.

  4. I've decided to write my next post to clarify my approach to these articles about local pubs.


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