The Big Interview: Brenhan Magee, Broadway Bar & Grill

“I loved going to clubs and the person who got the most adulation was the person running them, so I started throwing acid-house parties back in 1988 and ’89.”

Notably, this was before the Criminal Justice & Public Order Act came into force in the early ’90s and everyone legalised their raves by hosting them in clubs rather than warehouses. It was then that running the sites at Eric Yu’s Bar Rumba and Villa Stefano, an Italian restaurant known for showcasing some of the UK’s best DJs, became a crucial part of Magee’s career. “Every DJ conceivable played for me — from Fat Tony and Boy George to Pete Tong and Judge Jules.”

Magee’s strength has always been in hosting great nights and he’s made a living out of being chatty and outgoing.  

“Eric [Yu] and I were already promoting the events and he was good with accountancy, while I was better at putting bums on seats. That’s why the synergy worked between us and how Jerusalem [venue in Fitzrovia, central London] started.

“Together with our friend Connie O’Donovan, we formed the Breakfast Group. After that, we launched Saint [now Salvador & Amanda] and Pop [now Punk], all of them in Soho.”

After finally departing the Breakfast Group following a 10-year stint, Magee decided that what he really wanted was to set something up that he could call his own.

First, though, he joined forces with the then Crystal Palace Football Club chairman Simon Jordan in 2006 to launch Club Bar & Dining on Warwick Street, in Soho, central London, running things for three years before opening his current venture: Broadway Bar & Grill, the restaurant above it, Brasa, and the private members’ club Broadway House. Only this time, it’s out of Soho and sitting squarely on the Fulham Road.

“It all began because Dave Evans, owner of Sports Bar & Grill, had said: ‘Bren, why don’t you take a look at this pub? It could be brilliant!’ And I said: ‘I don’t do pubs — I’m Mr West End, everything I do is in Soho.’ But I went running that day and I stopped outside the place he’d told me about and watched from across the road.

“I had a beanie on, sunglasses and jogging bottoms, trainers and a hoodie. I sat there all day across the road and watched the building.

“I watched where the sun came up on the other side and I started wondering if there was a flat roof above. After ruling out pubs, I admit that I was looking at it and seeing a lot of potential.

“It was 11am when I saw the first people arrive and I’d been standing outside since 8am. The state of this pub was disgraceful. I watched and this couple sat outside on nasty tables and chairs.

“The lady had a cup of coffee and the guy had half a lager and I thought: ‘You normally do that when you’re on holiday, so there must be some tourism around here’. I looked and noticed there were quite a few hotels in the area.

“I watched and thought about the footfall. Then, at about 2pm, someone came and gave me some change and told me to get myself a cup of tea.”

The lease is with Enterprise Inns and, despite an enviable relationship with the pubco, it’s clear to see that Magee has been stifled by the industry. Not just by becoming a landlord, but mainly from VAT and rates.

But, while losses were huge in his first year, largely because of inheriting all of the conditions on the venue’s licence and the restrictions that were in place — as well as the cost of taking on a big building that was crying out for some TLC — there’s a phenomenal amount that has been achieved at the site.

Spending £1.3m on it to get it to where he felt it needed to be, Magee still lost £586,000 and it was a tough start.    

He laments: “I took so much pain in the first year, but I suppose that’s the difference between 16 years of running and operating pubs and bars and being used to upwards of 75% GP and then suddenly taking a tied pub. Even though it’s very good at 58% GP, it’s a big whack.”

When the decision was made to renovate and convert the space above the pub into a restaurant and private members’ club, Magee’s skill and expertise in knowing how to attract a loyal following of upwardly-mobile funseekers was very useful.

Many would have put in accommodation or left the premises the way they were, but Magee saw the value in putting in terraces. It was then that the members’ club, Broadway House, was created.

Positive publicity in the form of getting this establishment on television — for free no less — followed.

Now, with most of the reality drama  Made in Chelsea cast as members, both the pub’s restaurant and Broadway House bar feature regularly on the popular E4 show, constantly attracting new people to the venue.

“They film on top of the roof, in Brasa when the guys are hanging out in there, or in the members’ area.”

But what’s more astounding is that the entire business, combining all three entities, has been achieved with just a £25,000 overdraft.

It turned over £1.6m last year, which was up from the figure for the year before, but the banks would only provide the business with a £25,000 overdraft.

With conditions like this, it is no wonder few have the courage to start a business these days.

With no assistance for start-up businesses in this sector, Magee has been brave and toughed it out.

There has been a tireless amount of work involved to take this from being a blot on the landscape to where it is now.

“I think that the Government should address things like VAT and also the banks not lending — the culmination of those two things is making it really hard for people,” says Magee.

“After all, running a pub doesn’t look quite so attractive unless you live, breathe, eat, and sleep this industry. I believe you don’t go into this business to make money, but money will certainly come along if you are very good at it.

“You’ve got to love this business and you’ve got to love your place. I do love it, so I feel very fortunate.”