With a spring in her step
Max Gosney catches up with tenant Bernadette Laventure as she approaches one year at the helm of the Hollybush in Redbourn and finds that food is high on her agenda.
The arrival of spring has rejuvenated Bernadette Laventure and her staff at the Hollybush pub in Redbourn, Hertfordshire. After her first long winter in the trade, Laventure is keen to usher in the changing season with an array of business-building tactics."I've never been much of a winter person," she admits. "I've learnt a lot over the period but am glad to reach the spring. We have an awful lot planned over the next few weeks, starting with an Easter Sunday meal and a French-themed evening."
The Hollybush has launched a series of food-inspired events as it attempts to boost its reputation for excellent home-cooked cuisine. This included last week's sell-out Italian night, which saw the pub decked in Italian flags as customers sampled roasted mozzarella tricolour, grilled swordfish mudicca, amaretti stuffed baked peaches and wines from southern Europe. "It was a fantastic success and we had a lot of encouraging feedback," says Laventure. "This type of evening helps us to build our reputation among local people." Strong food offerings on Valentine's Day and Mother's Day and then upcoming plans for Easter all help to fuel the pub's ambition to become a strong food-led business, according to Laventure. "We will be adjusting the back bar to a seated restaurant area," she says. "It's far better to develop a strong customer base now so we can fill the area out immediately, rather than compete for business after the changes are made."
The popularity of Italian cuisine with the villagers of Redbourn has encouraged Laventure to host a follow-up French-themed night next month. "I've not decided if the staff will wear costumes this time, but it has already sold out," she says. The Hollybush provided a perfect venue for local mums to put their feet up on Mother's Day. "We were absolutely packed out," says Laventure. "There was a great selection of young and old families who came in to enjoy the roast beef and lamb, as well as old favourites like home-cooked bread and butter pudding."
Staff at the Hollybush have remained industrious and committed during the winter months, according to Laventure. "It was a really tough period, particularly in February with the takings being down," she says.
"However, we have survived the ups and downs and can work towards a better, more profitable future." Laventure has encouraged her staff to be open about the pub's post-budget decision to raise prices by 5%. "It's important customers understand why they are going to pay more," she says. "Fortunately most are aware of the duty rises in beer and wine from the March budget."
Pubco Brakspear has received the final quotes for the extension work to convert the back bar of the Hollybush into a restaurant area. The project is due to begin in early May. In the meantime, Laventure has turned her attentions to the pub's exterior. "The Hollybush's garden is a fantastic feature," she says. "The gardener has been coming in once a week and already the improvement is amazing."
The first flowers of spring will soon burst into the colours carefully chosen by the green-fingered landlady. "I've themed the garden with a green and yellow colour scheme," she explains. "It should look superb because the Hollybush has green-painted doors and yellow is an ideal spring colour." As the spring flora develops into a summer bloom, Laventure will be keen to assess what she has learnt from a year in the trade.
"It will soon be May and I can reflect on my anniversary at the pub," she says. "I will have something to compare against and improve upon from last year."
