£1.5m gastro-led refurbishment for York pub
The grade II listed Alice Hawthorn in Nun Monkton, York, was acquired by the multimillionaire Richard Harpin from Punch in 2013, he told the Publican’s Morning Advertiser.
After the existing tenants failed to make the business profitable, Harpin took over its management and set out to boost the pub’s turnover with a four-point refurbishment plan, which would include changes to the dining area and kitchen, he said.
Phase one of the plan – changes to the pub’s existing layout, the bar and dining area – had already been completed at the beginning of the year.
‘Double the size of the kitchen’
Pub boss:
It [the kitchen] is not large enough to work in, especially since sales have risen from £4,000 a week to £10,000 a week
“Phase two, which will take place in January – pending planning permission – will double the size of the kitchen and we will put loos where the kitchen was,”Harpin said.
“It [the kitchen] is not large enough to work in, especially since sales have risen from £4,000 a week to £10,000 a week. With the new kitchen, we hope to see those sales keep going up.”
Under its previous tenants the pub was turning over £4,000 a week, which Harpin doubled to £8,000 when he reopened it following phase one of the refurbishment plan. To make a profit, the business needed to turnover £10,000, he added.
The barn opposite the 80-seat pub would be converted into a function room and an extra dining space in phase three, Harpin revealed.
About 12 staff currently worked at the Alice Hawthorn, but Harpin predicted a further 10 roles would be created after the first three phases of the refurbishment were completed.
Half-grilled lobster
The pub’s menu, which includes half-grilled English lobster, Yorkshire lamb and toasted almond gnocchi, wasn’t likely to have a major overhaul following the completion of the refurbishment, Harpin said.
“However, the menu is always going through changes and we’re always adding new things to it, so there are likely to be new additions."
As part of the final phase of the redevelopment plan, Harpin had planned on turning part of the pub’s upstairs area into a hotel, he said.
“There will be a significant amount of new jobs created if this goes ahead,” he added.
“A lot of money will have gone into the pub with a view of turning it into one of the best restaurants in the UK and the best gastropub in Yorkshire.”
What's on the menu?
To Start
Foie Gras Rillettes, Gooseberry Chutney £8.50
Roast Baby Carrots with Curried Granola, Pomegranate and Natural Yoghurt (v) £8.50
Smoked Salmon and Crayfish Cocktail £6.95
Black Pudding with a Poached Egg and Bacon Salad £6.95
Main Course
Half-Grilled English Lobster £24.00
Taste of Yorkshire Lamb £19.50
Toasted Almond Gnocchi (v) £15.00
Beer Battered Fish and Chips £12.95
Roast Chicken Breast £14.50
Steaks
Fillet £24.00
Rib-Eye £19.50
