EXCLUSIVE: Award-winning operator 'excited & nervous' to expand business
The latest addition to the group is the Angel Inn, which is in Highgate village, north London. Ball’s plan is to close the site for seven to 10 days once he has the keys before opening for light trading Thursday to Sunday in mid-November.
The pub, a former Mitchells & Butler managed site which Ball has now taken on a 10-year lease, will then close for a refurbishment where Ball envisages it to have a “more urban, New York, French brasserie, classic English pub vibe”, he said.
Post-refurb, the Angel will be open from 7.30am until 11pm Monday to Friday, opening half an hour later at the weekend.
All-day dining
It will serve food all day including a breakfast and brunch offer – something that isn’t on offer at Ball’s other sites.
On his recent expansion, Ball told The Morning Advertiser: “It makes sense on so many levels. We’re bursting at the seams at the Red Lion & Sun and it’s not possible to do a breakfast/brunch offer there due to capacity. Also, I want to do a pub locally that’s more relaxed and not so tightly wound as the Red Lion & Sun.
The operator, who is also a co-host of The Morning Advertiser's almost award-winning Lock In podcast, outlined how despite, current macro-economic challenges, he has learned from previous experience about opening a site during a tumultuous financial environment.
He said: “Since I have been in business, we have always had challenges. I took the Red Lion & Sun before the 2008 financial crisis, it wasn’t easy but I believe it’s about choosing your battles and not rushing in.”
Future plans
The fact the Angel is just down the road from the Red Lion & Sun means the new addition can be a ‘sister’ site, Ball highlighted.
“[It’s] economies of scale, it makes sense on every level. We turn away so much, business at the Red Lion & Sun. It’s good to have another option, just ask Tom Kerridge , Rick Stein etc.
“It will be the sister pub to the Red Lion & Sun as I’d like to think it will be more relaxed, with a no booking policy (which I may change my mind later on). I want it to be more casual, less stress.”
Looking ahead, Ball revealed his future plans for further growth and if there were plans for more sites.
“Always, but I’m more about quality not quantity. I don’t want to bite off more than I can chew,” he added.
