Owners of Lymington's former Thomas Tripp announce name change
NEW owners of former Lymington pub the Thomas Tripp have announced a name change as it opens up its garden to customers.
The pub, now The Saltern, was taken on by well-known local chef Joe Hibberd and his business partner Henry Fry last year, but lockdowns have hampered their ability to get the business off the ground.
With restrictions starting to gradually lift, the pair have spoken to the A&T about their plans to breathe new life into the pub, which has been operating as a bottle shop and will continue to do so when the doors open.
The garden opened for outside hospitality on this week and food and drink will be served Thursday to Sunday. Customers will be able to dine in the bar and restaurant, which have undergone a full refurbishment, when restrictions on inside hospitality lift on 17th May.
“We will have a 30-seat contemporary restaurant to the left, a traditional pub to the right and a beer garden with live-fire cooking out back,” said Henry.
Joe, who has worked at Carey’s Manor and Balmer Lawn Hotel in Brockenhurst, and Lainston House Hotel in Winchester, will oversee two separate ever-changing seasonal menus for both areas.
“The exciting thing is that what we cook will depend on what we can get from our butcher, fish monger and veg producer, so nothing will be permanent and dishes will always be changing,” said Henry, who most recently worked at Two Lights restaurant in Shoreditch, London.
“In the bar we’ll be serving mainly snacks like flatbreads that pair well with a beer or a glass of wine, but occasionally we’ll put on more substantial meals like fish and chips.”
Henry will be in charge of the bar, which alongside 14 craft beers and real ales will also serve classic and bespoke cocktails and a full list of natural wines.
With a strong focus on sustainability, Joe and Henry will be growing produce in the pub’s garden and working exclusively with like-minded, independent producers to reduce travel and eliminate waste packaging and plastics.
“At the moment we’re growing courgettes, Japanese cucumbers, tomatillos, sea buck-thorn, and herbs,” said Henry. “Producing our own food also creates safe habitats for pollinators such as bees and butterflies in our garden.
“We are also using herbs grown onsite to create our own liqueurs and syrups for cock-tails.”
Henry continued: “A big part of our goal to be zero waste is that our produce is without any packaging. We’ve bought our own crates, so when our suppliers deliver produce they just unload them from their crates into ours.
“Our aim is to throw very little away, but if we have to it will go in our compost bin on site, and the cleaning products we use are chemical-free.”
Legendary live music venue the Thomas Tripp shut in 2019 when then-landlord Jon Burdge stepped down after running the business for 21 years.
Seeing a window of opportunity, Joe and Henry, who went to Priestlands together and have been friends since they were 11, took over the lease and began serving food from a pop-up kitchen in the garden in September.
The pair have plans to revamp the accommodation above the pub with the aim of renting it out through Airbnb.
The Tripp made its name putting on top local bands and artists, including The Dodge Brothers and punk-rock band The Peeping Toms, formed back in 1982 by a group of ex-Lymington school boys.