TOMORROW’S re-opening of the Dewdrop Inn at Lower Broadheath, near Worcester, is a real local affair.

While pubs across Britain are shutting at a rate of 36 a week, new landlordsTim and Annelene Hoare are convinced their family-friendly policy and unique dining approach will pull in the punters.

It includes making full use of Worcestershire and Herefordshire produce.

“Our buy-local strategy includes meat from Rushock butcher Keith Dunn, Teme Vale sausages and vegetables from Worcester Produce, plus there’s a plan to source cheese from award-winning Lightwood Cheese, made just down the lane in Cotheridge,” Mr Hoare said.

The housekeeping, bar and waiting staff have all been recruited from the village. Worcester-based Glazzards architects designed the building, Hillend Sawmills, of Martley, built the fencing and Broadheath nursery owner Keith Boulton supplied hanging baskets.

It has taken more than a year to virtually re-build and refurbish the Dewdrop.

Hotelier Mr Hoare and his South African born wife are providing carvery as well as a la carte and bar menus and seven letting bedrooms.