Pubs, short for ‘public houses,’ have been UK community hubs for centuries, but have declined steadily year on year since 1982 according to The Economist, against the rise of supermarkets, higher tax and operating costs.
“Pubs are essential gathering places,” says Simon Anderson, food hall and hospitality consultant, and co-founder of hospitality consultancy, Next Phase. “Many struggling pubs have strong communities and real potential. Even small things, like regulars returning, show how important these spaces are.
Anderson, a hospitality regeneration specialist himself, set out to reopen his local pub, The Black Horse in Barnet, London, which dates back to the 1720s, after it closed for nine months due to rising post-Covid costs.
“People go to pubs to drink, socialize, and feel part of the community,” Anderson says. “They positively impact lives and mental wellbeing, something often overlooked when they’re closed.”
When The Black Horse pub, one of Barnet’s oldest pubs, first closed, a petition signed by 4,000 people was submitted to reopen it. An asset of community value was placed upon the pub, so, importantly, it couldn’t be used for anything other than a pub. Anderson, with a background in hospitality, was well suited to the job and convened with fellow locals to contact Heineken about getting involved.
“Those conversations went very positively and in a very quick turnaround, we got offered the pub, and we took it on,” said Anderson. “So, we managed to refurbish it and fit it out in two weeks, called in lots of favors that have been built up over the years. We had lots of local contractors helping, and we got the place open, which was great.”
Community at its heart
For Anderson, rebuilding something in the local area has been incredibly rewarding.
“We were getting stopped in the street, with people shaking hands and congratulating us. It’s a surreal experience, but it’s been really important; it’s highlighted the role venues such as these play in communities,” he says. “And they close all too often without people recognizing just how important they are.”
The pub has reopened with a clear focus on community and functions as an event space that has hosted fundraisers, entertainment events, and more.
“We’ve been very lucky. It is an amazing pub, with an amazing location. We’ve got a very big garden, so we’ve been blessed with the World Cup and with the summer, so we’re trading beyond expectations, and it’s been very cool,” says Anderson. “Staffing’s been great. We managed to recruit someone who worked in the pub before, the assistant general manager. We’ve hired all local staff. We put a sign up in the window one day, and we had to take it down after two days because we had too many applications.”
By the end of August, the pub will open its kitchen, fitted with a rotisserie.
“We’re going to do a limited menu of really good quality British produce, such as rotisserie chicken, porchetta, and lamb, and then some great sandwiches and things like that, so keep it very small, very tight, but perfect for the locals,” says Anderson.
Across the high street, many pubs still face significant challenges. For The Black Horse, business rates have been the most challenging concern.
“We’re currently working through our rate valuation, but otherwise, we’re on a lease from Star Pubs, part of Heineken. Big breweries often get bad press, but they’ve been great to deal with. It’s been a positive partnership,” says Anderson.
The bigger picture
With the pub reopening, Prime Minister Andy Burnham’s recent decision to cut business rates by 20% is a welcome relief, but VAT is the real crux of the issue.
“We don’t want to pass costs onto customers, but the 20% VAT on food is unfair. Supermarkets pay much less. If pubs had even 10% more margin, we’d invest it straight back: hiring staff, improving quality, and expanding. The extra money wouldn’t go to personal gain; it would strengthen the business and benefit the community.”
Looking ahead, Anderson focuses on planning events year-round to keep locals engaged, not just during busy summers.
“Hospitality businesses are intrinsically simple,” says Anderson. “It’s about getting the details right, knowing your community, and offering interesting events. Summer is easy, but January and February are tough months.”
While Anderson is optimistic about The Black Horse’s success so far, he calls for more support for pubs and high streets facing persistent challenges. “Our industry is incredibly resilient. Look how we managed with Covid, we pull our socks up and carry on. But any extra support would be reinvested in jobs and the local economy, creating real benefits for everyone.”
Lauren Hurrell
