The business, called 'With Neil Morrissey Pub Company', has taken on the Old Bramshall Inn in Uttoxeter, Staffordshire.
The site, which is a Star Pubs & Bars lease, is expected to open at the end of this month.
Situated on Bramshall Road, the site will be closed for refurbishment for three weeks and will reopen at 5:30pm on Thursday 28 June.
Neil Morrissey memorabilia
During the transformation separate dining, bar and lounge areas will be created and will include Neil Morrissey memorabilia, while the spacious gardens will be receive a makeover.
Actor, real ale ambassador and Staffordshire lad Neil Morrissey will be part of the operational management team, as well as Midlands’ businessman Richard Slingsby, financial director, John Sykes and experienced manager Luther Mattock. A team of 25, including executive chef Bruce Mackie, will work together to deliver the Old Bramshall Inn experience.
Morrissey said: “With our first pub, the Plume of Feathers at Barlaston, we developed a winning formula which we’re delighted to bring to the Old Bramshall Inn. When it re-opens, the pub will provide a great place to dine with friends, enjoy a drink or soak up the sun in the beer garden.”
The venue will offer a wide range of real ales, including his Morrisey Blonde and new OBI bitter, specially brewed for the pub.
“We could always see that the pub had huge potential,” Morrissey said, “both in terms of its large outdoor dining and drinking space, to its spacious interior. With the addition of our locally sourced and prepared menu and a wider range of drinks, the Old Bramshall will soon be restored to its position at the heart of the village,” added Neil.
Plume of Feathers
The group currently operates the Plume of Feathers in Barlaston, Staffordshire.
Richard Slingsby, who heads up the group, has said the business model for future pubs will follow that of the Plume of Feathers, a community destination pub with a 55:45 wet:dry split.
Morrissey joined forces with Slingsby to open the Plume of Feathers in 2015. At the time the pair said opening a pub was a natural extension of their brewing business.
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