From its successful rebrand to Heartwood Inns (from Brasserie Bar Co), strong sales growth and innovation, impactful people initiatives, impressive seasonal food and drinks offer and excellent customer satisfaction levels, it has been a progressive and exciting year for the Raymond Blanc founded company.
Heartwood Inns is part of the Heartwood Collection, which includes Brasserie Blanc, and has 21 quality sites. It has evolved post-Covid (under new investor Alchemy Partners), and following turbulent times during the pandemic, with a new focus on freehold sites and rooms. It plans to reach 60 sites with 500 bedrooms by 2027.
The business has a big focus on the sustainability of ingredients and products it serves and was awarded a 3* Food Made Good accreditation from the Sustainable Restaurant Association last year.
New sites
Recent openings include The Plough & Harrow in Long Ditton and The White Horse in Dorking, Surrey ( its first site with rooms) and the Quill & Scholar in Lichfield. Four more openings are already planned for this year, including The Coat & Bear in Newbury and The White Hart in Lewes.
People power
The business is led by CEO Richard Ferrier who says Heartwood Inns is at the ‘height of people power’ with its talented, passionate and stable team of GMs, head chefs and central support at the core of its success.
The strength and continuing development of Heartwood Inns’ people offer, including its impressive Stepping Stones training programme and impactful rewards, recognition and recruitment initiatives has also been key to its success in the past year and sees the business well-positioned for its ambitious growth strategy.
