The Drum & Quill, a beloved local establishment, is marking its 10th anniversary with significant changes to elevate its culinary offerings while maintaining its classic pub atmosphere. Kevin Drum, the proprietor, reflects on the pub’s journey: “I had an epiphany before our 10th anniversary. While I thought I had opened a bar, I realized that suddenly nearly 70% of sales was food. We were no longer just a cool pub with good food and the largest spirits selection – we had become a restaurant – that realization demanded change.”
To accomplish this, Drum took this opportunity to hire his first Executive Chef, Kathleen Wiggs, one of three key manager additions to his team to execute this culinary evolution.
Executive Chef Kathleen “Kat” Wiggs: A native of New York City, Chef Kat brings extensive local experience to her new role. Her culinary journey includes positions at the Ironwood Café, Camelia Coffee House, Magnolia Inn, and most recently, Charbar7. “I found a kindred spirit with Chef \Kat’s love of high-end pub fare, we call it Modern Fare, and I look forward to supporting her to bring Drum & Quill food to the next level,” says Drum.
Second, Bar Manager Astrid Lange: “As an “artist” and cocktail chemist, Astrid leads a team of all-stars to deliver the art of the cocktail, reinforcing our reputation for exceptional cocktails and its extensive spirits collection housed in a 150-year-old Judges Pulpit,” says Drum.
Thirdly, Server Manager Lisa Finchum. While newly hired, Lisa has quickly made a positive impact on service levels. “Lisa has 20 years’ experience in customer service and gets it done with southern hospitality and her management style attracts great servers.” says Drum.
This change will be reflected in their new tagline: “Classic Pub – Modern Fare.” Drum says, “It will always look and feel like the same classic pub, like a comfortable pair of blue jeans. And having the best cocktails and largest spirits collection won’t change, but now we’ll have higher-quality service and food consistent with International and American pub cuisine. We aren’t changing; we’re evolving to meet our goal of being the best pub in North Carolina and I have formed an all-star “best in their field” team to do so. I have never been this excited since I opened 10 years ago,” says Drum.
The Drum & Quill’s story is deeply rooted in Pinehurst’s history. Drum, a local businessman, bought a bankrupt business, the old ice cream parlor where he spent time as a 12-year-old. He transformed it into a cocktail bar named after his father, famous golf writer Bob Drum.
As the Drum & Quill enters its second decade as a Classic Pub with Modern Fare, it promises to maintain its welcoming pub atmosphere while offering an elevated dining experience. The “Classic Pub” cozy environment with wood furnishings and its well-stocked antique bar will remain. At the same time, “Modern Fare” brings contemporary, innovative takes on classic pub dishes and embraces International and American culinary trends and preferences. Please visit DrumAndQuill.com.
