John Smith's GBPA Best Newcomers profiled
7 Saints Bar & Burger Kitchen, Prestwick, Scotland
The aim of this bar was to create a new market rather than something that would adapt to the existing market of Prestwick.
The pub has gone from five members of staff to 19 in the past year and a turnover four times higher than the previous tavern at the site, with £1.1m made in its first year. Food promotions drive the business, with offers midweek to draw in custom.
Putting effort into making cocktails look ‘Instagrammable’ has paid off, with the pub having an organically strong social media presence.
Central Oven & Shaker, Newcastle
The bar recognises the importance of social media but has continued physical advertising, with the hand-delivery of menus to local offices, businesses and halls of residences at local universities.
A permanent two-for-one cocktail offer provided throughout the day has increased spend per head on wet sales. Developments include a new mezzanine bar, which has increased serving capacity and hire appeal, and the installation of state-of-the-art television projectors for big sports events.
A Playdough loyalty card scheme has helped increase the number of returning customers.
Cowick Barton, Exeter, Devon
Operator Luke Davies left his corporate job at Heineken to revive this Devon pub after falling in love with it when signing off plans for its new life.
Moving the family from north Wales to Exeter, passion was imbued into the pub from the off. Regular events for foodies have included a popular vegan event night with a four-course meal and an Italian night with a five course dinner. Refurbishments have cost more than £365,000, including £78,000 on a kitchen redesign to improve ergonomics and allow management to focus on service speed and flow.
Frampton’s Cafe Bar & Kitchen, Bath
This pub is managed by three friends who met when serving in the Parachute Regiment of the British Army. They say there are many transferable skills, such as a strong work ethic and the ability to build a team, which have helped their new chapter together in the hospitality business.
The pub works with the city council to help young people in care transition into the workforce, a scheme extended to include young people with learning difficulties. The pub is a casual-dining destination that uses local artisan suppliers.
The Brisley Bell, Dereham, Norfolk
Overlooking an expansive area of common land, this pub in Dereham aims to be a place for locals to socialise, eat and drink.
Refurbishing the pub for reopening took around two years and included clearing almost two acres of vegetation and replanting it. Inside the pub, decor is based on a welcoming and warm environment, with wooden floors and cosy fires.
A free drop-in session is offered on Saturdays for villagers who wish to learn technology skills. A ‘Brisley Bullion’ discount is available for villagers, which has increased wet sales.
The Kings Arms, Offham, Kent
Moving across from the coffee trade, the operators at the Kings Arms believe wet-led sales are what works best for them, despite some industry disagreement.
Prioritising drinks sales has meant a strategy of capping dry-led business on busy days in order to ensure the best service is offered and customers will return. Plans to expand the dry trade aspect of the business include adding a meat smoker and barbecue area to the pub garden.
Complementing wet sales, a ‘three for a tenner’ bar snacks deal has been introduced and has received a great welcome.
This year’s awards ceremony takes place at the Royal Lancaster Hotel in London on 6 September.
To book your tickets, contact Stevie Robinson on 01293 846508, or email her at fgrivr.ebovafba@jeoz.pbz .
