This page contains a Flash digital edition of a book.

Hospitality fi rm Living Ventures has laid out an £8m programme for the purchase and development of futher pubs and bars in 2012. The group said it planned to add to its current port-

folio of 26 premises with seven new Oast House pubs in Liverpool and Greater Manchester. Living Ventures managing director Tim Bacon said:

“I see the Oast House as our onslaught into the ‘pub’ market, very much focused on the basics and what a pub should actually be in terms of the way it reacts to the whole community rather than just sections of it.” Bacon, who has been responsible for the launch of

Tim Bacon

The Alchemist, The Oast House, Australasia and Pep- permint Bay in the last two years, said that the £8m investment is expected to create around 400 jobs, and includes another Alchemist in Manchester and an Aus- tralasia in London.



Punch Taverns will be increasing its co- investments with its top licensees in after early success with its new lease agreemen, which has led to more entrepreneurial licen- sees choosing to take Punch pubs. One example is

Gerard Winder

the Riverside Pub & Kitchen at Farndon, near Newark, which has received a £500,000 investment from the company. Punch chief execu-

Brakspear’s newly-appointed business development manager Gerard Winder is to have responsi- bility for the refurbishment of several of the company’s tenanted pubs in and around its Henley- on-Thames heartland. Brakspear chief executive Tom Davies said: “We are delighted to welcome Gerard, who is taking on the Henley-on-Thames patch at a busy time.” The Crown at Playhatch and The White Hart at Nettlebed are two of the pubs that are

included in the refurbishment programme. Brakspear has already committed over £500,000 to completely redesign the The Crown and increase letting accommodation at The White Hart. Winder told the Henley Standard that he believes Brakspear has some of the best pubs in

the Henley area and they are run by “committed tenants who are working hard to build and maintain a successful business in this challenging economic climate”. He said: “The role of the business development manager is to help tenants and I am fi nding

it easier to do this at Brakspear than at my previous company, a national pub operator.” Winder joins from Greene King, where he was a BDM for four years. He replaces Peter Capon, who has retired after seven years with the company.


tive Roger Whiteside said: “The Riverside is typical of the way we intend to invest in our core estate to create the best leased estate in the UK – our licensees and our pubs will receive the investment they need to ensure they are the best pubs of their type in the UK.” This year, Punch

will invest £40m in around 400 core pubs, which is an average of £100,000 per pub.

He added that the group’s next Oast House project would be the launch of The Botanist in Alderley Edge, Cheshire. Following the huge success of The Oast House in

Spinningfi elds – a traditional looking, largely reclaimed, building – The Botanist is described by the group as “a new take on the old” that will have the same ethos and values as its city centre counterpart. The venue takes over the site of the former Num- ber 15 Wine Bar and will open in spring. Bacon said: “The Oast House in Manchester has es-

tablished a very strong following in a short space of time so I’m confi dent we will achieve the same with The Botanist and bring No. 15 back to life.“ The oast house that contains the fl agship Manches-

ter pub was brought brick by brick from Kent and reas- sembled at its new city centre address.


Brewer and pub operator Fuller Smith & Turner has acquired The Market Hotel, an historic pub located in the centre of the Surrey town of Rei- gate. The acquisition will be Fuller’s fi rst pub in the town. Fuller’s Inns managing director Jonathon Swaine said: “The Market

Hotel is a grand old pub in a commanding position on the High Street in Reigate. It is right at the centre of the town and I am really looking forward to bringing the Fuller’s ethos to the business and showing Reigate what a good, traditional British pub is all about. “We will be making only small behind-the-scenes changes in the

short term to bring the pub up to Fuller’s standards. However there are some exciting plans in development for later in the year, including introducing a breakfast offer and making some signifi cant changes to the pub garden, a feature which makes the pub stand out from the competition in the centre of Reigate.”


Edited by Philip Devine


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64