The group’s 10th site will open in May in Cirencester, Gloucestershire, as the second Graze Bar & Chophouse. The first opened in November 2009 in Bristol and is the strongest-performing business on food in Bath Ales’ portfolio, trading at 60% dry. It has a focus on steaks and British/European cooking.
A refurbishment is already underway at the private free-of-tie lease in Cirencester, which seats 80 inside and a further 60 outside in an enclosed garden.
“Graze is our most food-oriented concept and is very profitable,” said retail director Robin Couling. “We plan to grow the brand organically as and when the right urban or suburban sites come up.”
A new menu is in development to be used at both Graze sites. The new site ceased trading as Harry Hare’s restaurant last year. It is the second pub outside of Bath Ale’s heartland of Bath and Bristol, following the launch of the Grapes in Oxford two weeks ago (14 March).
Craft beer and pizza concept Beerd, which opened in Cotham, Bristol at the end of last year, is also performing well on the food front, with 400-500 diners a week in the 50-cover venue. “It is completely different and attracts a slightly younger market,” said Couling.
“It showcases our beers and beers from around the world, plus our stone-baked pizzas and bar snacks such as crispy pig’s skin and onion rings. “I think we can be more creative in Bristol as it is quite bohemian and big on slow food and pop-up restaurants.” Couling said another Beerd is a possibility.
Bath Ales has also invested in its kitchens, with the Salamander in Bath next in line for a refurbishment. It has taken on an extra member of staff to help with the food side of the business.
“We will always be wet-led, but we have been driving food culture and there has been an increase in spend per head over the past few years,” Couling explained.
“Our chefs are given autonomy but as we get bigger we will want a core section on the menu.”