Henry hoovers up another top score

Across six, seven, eight and even nine successive annual inspections, many of our pubs (in England, Northern Ireland and Wales) have achieved the highest-possible rating of five.

To gain a maximum score is difficult enough; however, to then maintain that highly coveted rating of five requires consistently high standards.

Among our pubs achieving a continuous maximum rating of five for the last seven consecutive inspections is The Sir Henry Segrave (Southport).

Daniel Mercer has been pub manager there since April 2024, although has worked for the company for 15 years (12 years as a pub manager) and was previously in charge at The Moon Under Water (Wigan) and The Willow Grove (Southport) (now closed).

Dan Petrie (pictured) has also worked for Wetherspoon for 12 years, the last 10 as kitchen manager at The Sir Henry Segrave.

He said: “I started as a bar associate at The Willow Grove, progressing to shift leader, before being asked to cover in the kitchen for a fortnight… and I never came out!

“It’s great working with Daniel again. He brings a wealth of experience to the pub and, since The Willow Grove closed, we have also inherited a lot of very experienced kitchen staff.”

Most of Dan’s 20-strong kitchen team has more than four years’ experience, although two new young recruits have also been added recently.

Dan said: “The knowledge of our longer-serving kitchen members is completely invaluable to the success of the team, as it is all about having confidence in the team.

“For the newly recruited members, it is all about the training, as well as showing them the basics, so they fully understand what is expected.

“The processes and procedures eventually become second nature.”

Talking about achieving and maintaining their five-star rating, Dan continued: “There is no secret to that success.

“As long as you follow everything to the letter, make sure all checks are in place and clean as you go, you can’t go wrong.

“Everyone has to be confident, know what they are doing and just put everything in practice that is asked of them.”

Dan also believes that customers trust Wetherspoon’s pubs to deliver the highest standards possible.

He added: “Not only does the company expect the highest five-star rating, but the customers do as well – so it’s up to us to deliver.”

With plans in the pipeline for a hotel at The Sir Henry Segrave, Dan’s kitchen staff numbers are expected to increase.

He concluded: “Once the hotel is up and running, particularly during the busier summer months, the kitchen team will grow significantly, with everyone expected to achieve the five-star standards.”