Paul Halsey from Purity Brewing Co leads on beer, Michelin-starred chef Andreas Antona oversees food and ex-M&B director Martin Hilton heads up people and hospitality. It’s a winning combination that’s designed to be inclusive, accessible and focused on the customer experience.
A commitment to quality permeates its operation; from its rigorous cellar management, obsession with glass cleanliness, to extensive staff training. Core to its offer is matching great beer with food.
An appealing range of six cask and 14 keg taps from independent UK and overseas brewers, complemented by an expanding bottle fridge, is attractively presented on the bar. Beer lists provide tasting notes and pricing, alongside a ‘flights’ menu. Daily specials are matched with beer, which is also used in the cooking.
From day one, staff are equipped with the confidence to talk beer with customers. The pub is revamping its cellar bar and tasting room for large groups, and connecting with local firms to encourage corporate business. A sister bar in Nottingham opened this year, with plans to roll the concept out further.