Clarkson revealed he had made the move in an article in The Sunday Times, although his former Top Gear colleague James May stated the presenter was mulling over the move in an interview on the Lock In podcast previously.
The controversial celebrity is reported to have bought the Windmill, near Burford, Oxfordshire, a pub that is described by the previous owners as a “venue and restaurant”.
A number of operators advised Clarkson to ensure he had the right team around him to help the opening go smoothly.
Support staff
Operator of the Dog at Wingham in Kent Marc Bridgen said: “Your team is everything, treat them well and don't overwork them. They can't be the best for your guests if they are exhausted, we cap hours to support them.
“Consistency is everything - warm welcome, every pint perfectly poured and whatever your food offering, maintaining standards in any scenario is essential.
“Try to get in the Top 50 Gastropubs – amazing marketing, support and great for team morale!”
Similarly, operator for the King’s Arms in Bexleyheath, south-east London Pete Marshall echoed Bridgen’s comments around staffing.
He said: “The right people make the right place. Farms and pubs, what happened to cars?”
The team theme continued with tips from multiple operator Emma Gibbon from the Plough in Prestbury and the Hewlett Arms in Cheltenham, Gloucestershire.
Passionate people
“My main advice would be run a pub that you would want to socialise in and build a team around you who are as passionate about the pub as you are,” she said.
“Your team are your main asset, treat them as such and they will reward you with hard work and loyalty.”
In fact, people were at the core of the advice given by Cheshire Cat Pubs & Inns boss Tim Bird.
He added: “If you thought farming was tough, welcome to the world of pub ownership, brush up those people skills because it is all about your entire pub team’s training and motivation and about every guest experience being amazing every time!!”
Advice from licensee of the Unruly Pig in Bromeswell, Suffolk Brendan Padfield was around payments and reviews.
He said: “Firstly, don’t take cash: your team will then thank you for avoiding late night cashing up and time-consuming trips to rural banks (that are increasingly rare things).
“Secondly, take card details with all bookings and your no shows and late cancellations will then become very manageable. And finally, don’t ever read TripAdvisor if you wish to remain sane.”
