Our MD grew up in Edgbaston in the Eighties and spent much of his pocket money in the White Swan. A tenner went a long way back then.

The pub closed for three-and-a-half weeks at the end of the summer for a bit of TLC and it’s back with a fanfare showing off some very snazzy interiors. It’s had a classy wallpaper job, an updated private dining room, a deep blue and gold bar area and stunning furniture throughout.

The menu changes with the clocks so we were treated to the new autumn version. Think pies, fish and chips, bangers and mash – all the classics. Obviously, there are lighter options but we felt like going big on comfort food. We chose mushrooms with a rich port and cheddar sauce to start which was like a ramekin full of goodness that we happily mopped up with a hunk of bread. A herb packed parsnip soup was tasty but would have been even more enjoyable if it had been a bit thicker, however, that might just be personal preference.

Pie of the day was chicken and it was spot on. A decent pie starts with great pastry and this was as good as it gets. Teamed with a rich filling packed with flavour and there were smiles all round. A little jug of gravy on the side was a nice touch and smooth mash with plenty of butter and seasoning finished the job nicely. Bangers and mash also went down a treat. The mash, as discussed, was great and the bangers were quality plus there were three perfectly crisp onion rings balancing on top of the bangers and a jug of tasty gravy on the side. What’s not to love?

An entire pud at this point would have been a step too far but the menu had a mini dessert with hot drink option that seemed like a good idea. The blackcurrant crème brulèe was delicious served with a sable biscuit as was a decadent chocolate orange brownie with a biscuit crumb. Neither dessert was what we’d describe as mini though, so if you’re contemplating something sweet, go with this for a sensible portion.

The staff were all lovely and clearly thrilled with the renovation. Manager Ben is a Brummie who’s worked away and has been lured back to the city. He’s a real foodie and a joy to chat to. The vibes are good and it’s great to see this Edgbaston institution thriving.