320-year-old pub reopens after £600,000 revamp

A Liverpool city region pub that first started serving punters in 1704 reopens following a £600,000 transformation. Tony McDonough reports

Hesketh Arms in Churchtown, Southport, has undergone a £600,000 revamp

An historic Merseyside pub has reopened after the £600,000 refurbishment.

In May LBN reported that the Hesketh Arms in Churchtown in Southport was undergoing a complete transformation with changes to the interior and exterior. The pub first opened 320 years ago in 1704.

Among the notable changes are a refreshed beer garden and “elegantly styled interiors”. It is also offering a revamped menu which boasts a selection of popular dishes including oven-baked chicken forestiere and seared fillets of Seabass served with King Prawns

And, for those guests craving country pub classics, there are steaks, traditional fish and chips, and the pub’s hearty Home-Baked Pie of the Day.

Overlooking the grounds of the 12th century Meols Hall, Hesketh Arms is also close to the Botanic Gardens. To this day it serves as the heart of village life for the local community and continues to welcome dog owners.

General Manager, Dave Langshaw said: “We’re absolutely delighted to welcome both our regulars and first-time guests to experience the Hesketh Arms new, refreshed look.

“Whether you’re seeking a picturesque setting to enjoy high-quality dining or a cosy spot by the fire to enjoy a drink, our pub has it all.”

Hesketh Arms in Churchtown, Southport

Originally built as four fisherman’s cottages, the Hesketh Arms was converted into a pub in 1704. It was previously known as ‘The Black Bull’ and was operated in its early years by WD ‘Duke’ Sutton, the founder of Southport. It employs 25 people.

Speaking during the refurb Dave said: “All the changes being made will be very much in keeping with the character and heritage of The Hesketh Arms and with Churchtown Village.

“The Hesketh Arms has a fabulous reputation already but Vintage Inns is determined to make a substantial investment to make it even better.”

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