AN award-winning pub and restaurant known for its popular live music and vibrant artwork - Chaplin's & Cellar Bar is our pub of the week.

Located on Christchurch Road in Boscombe, Chaplin's boasts an 'innovative' new menu and a steady flow of original live artists.

Owned by Harry Seccombe, who initially bought a share of the venue in 2005.

Since then, he has transformed the pub into a colourful 'must-see' destination.

The interior and exterior of the bar and restaurant are beautifully decorated with original artwork and bespoke furniture.

During lockdown, Harry's partner and artist, Vivien Hoffman, painted 100 original Charlie Chaplin paintings displayed in the restaurant.

Bournemouth Echo: The wall in the restaurant with the pictures that Vivien painted of Charlie ChaplinThe wall in the restaurant with the pictures that Vivien painted of Charlie Chaplin (Image: Chaplin's & Cellar Bar)

Vivien also hand-painted an incredible mural on the outside of the watering hole.

Harry said: "We celebrate, hope, optimism and creativity.

"Everything in the pub is created by hand, and we buy a lot of reclaimed furniture from auctions."

The venue is open seven days a week and is well-known as a hot spot for up-and-coming original artists, having put on over 1,500 acts last year alone.

Harry said: "The music is a big part of what we do here; we will do everything: jazz, reggae, folk.

"The one thing we won't do is cover bands; I want to support local original music."

In 2021, Chaplin's launched its fine dining Modern Times Restaurant, hoping to be 'recognised for a very fine place to eat.'

Harry said: "Our menu is very good. We now have an exceptionally talented chef.

"It is really the beginning of what is going to be an interesting and exciting journey food-wise."

The staff at Chaplin's are currently working to clear the flat roof at the top of the pub, with plans in motion to grow herbs and vegetables sustainably for the Modern Times Restaurant.

Harry said: "We're also doing other things, looking really at sustainability in a broader sense than just growing our own food.

"We're also looking at composting our waste, reducing our waste down, massively reducing our chemical loads.

"I want to be not just doing that in the kitchen. I also want to be doing that on a wider scale."