Better business – The Quarryman's Rest, Bampton

14 September 2011
Better business – The Quarryman's Rest, Bampton

Paul and Donna Berry have increased turnover 75% since taking over a 250-year-old coaching inn close to Exmoor National Park four years ago. They tell Aaron Morby how they achieved this

Need to know Paul and Donna Berry took the leasehold at the Quarryman's Rest in rural Devon four and half years ago. The recently-married couple were entering their forties and looking to make a fresh start.

Since leaving school, Paul had worked as a chef and twice won Dining Pub of the Year at the Green Dragon gastropub in Buckinghamshire. From Torquay, Donna, also a chef through the catering route, hoped to find a pub in the West Country.

After searching for a year, the couple stumbled on a 250-year-old coaching inn located in the small town of Bampton, close to Exmoor National Park in Devon. Its private owners had just renovated and renamed the inn and needed somebody to take on the leasehold.

The Berrys fell for the old-rural interior and jumped in. Now Paul handles cooking and back office administration, while Donna oversees beer and the front of house.

Target audience The Quarryman's Rest is essentially a local pub, which pulls in customers from a 25-mile catchment area.

"It is a pub for all age groups," says Donna. "Farmers and builders drop in early each evening for a few, the local football team drinks here and even an old ladies book club drops in as a treat every now and then.

When the couple took on the Quarryman's Rest, their business plan chiefly was aimed at building local trade. An unforeseen bonus was tourism.

"We see a lot of holidaying ramblers in summer with winter just as busy with hunting and shooting parties," says Paul.

"In October and November we can be flat out, then we're into Christmas and the New Year and then on with end of season hunting parties."

The pub is a comfortable mix and match of scrubbed wooden tables and chairs. Up the stairs sits a more formal dining room with whitewashed stone walls.

Business takings The pub straddles the gap between a friendly local and accomplished gastro.

But Paul stresses it is not a specialist food pub. "We concentrate on being a good old-fashioned inn. People can come here to have a good meal, restful night's sleep and a drink.

"If you concentrate on food alone it leaves you very vulnerable. A good local drinking trade will help to tide you through the ups and downs."

That said, the friendly local atmosphere and good food served at affordable prices can bring in 50 covers on a Monday night, says Paul.

The menu covers pub classics to innovative restaurant dishes.

"We try to keep main dish prices below £15," he says. "Much of the produce is local with Devon ruby red beef from Weston's farm and fish daily from Brixham harbour."

Mussels from the nearby River Exe estuary are a local speciality.

Since they took over in February 2007, takings have climbed 75% from £400,000 to about £700,000 in 2010 and 2011.

Of this, drinks account for 48% and food 52% of revenue. Three en suite double rooms with an average occupancy of 60% further lift takings.

Speciality ales Donna is responsible for beers and upped the pumps from two to four. Doom Bar from the Sharps Brewery and Otter Ale from nearby Luppit in Devon are regulars. At 4% and 4.5% respectively these prove good session ales, she says.

Donna knew very little about beer at the outset, but has turned the learning process into a passion. As well as gaining the Cask Marque, the Quarryman's Rest draws attention to its eclectic mix of local microbrewery and quirkily named ales with a beer festival over the August Bank Holiday.

Favourite supplier Local Devon drinks company Tolchards was key to the development of ales. "They have really helped me over the years and genuinely go a step farther to help," explains Donna. "They try to get anything I request and strive to give our customers something that's very different."

The Newton Abbot supplier was set up by Jim Mardell who had a vision to create a locally owned drinks company that could respond quickly to customer needs.

"They are so helpful and think nothing of helping move around barrels, even when they're not their own," says Donna.

The future Just over a year ago, the couple was approached to take over the leasehold of another local pub, just on their doorstep.

"The owners said they liked what we had done at the Quarryman's and offered the leasehold at the Swan," explains Paul. "It had been closed for several years, but offered the chance to add another dimension."

The Berrys invested about £70,000 on the 20-year leasehold and revamping the kitchen. Paul is confident he can improve food takings and lift total sales to £10,000 a week.

"People like the contrast. We don't take bookings at the Swan and the food is simpler, he says.

"It's just a mile away and gives customers a good choice with us."

The management was a bit of a juggling act at first but now they work to a routine.

He adds: "We are both pleased with the way the two pubs are going, but won't be taking on anything more. We have more than enough on our plate."

Spotlight on the name

Quarryman
Quarryman
The Quarryman's Rest boasts all the trappings of a long-established inn, including a name that harks back to a golden period in the village. The solidly built pub echoes with tributes to the local quarry workers who mined hard Bampton stone and gave the village a sound commercial base.

But the Quarryman's Rest name is merely five or six years old. Originally called the Seahorse, the latest private owners took the risk of changing the name to reflect the town's heritage.

Now old photographs of local quarry workers adorn the walls and a short verse in bold lettering above the fireplace reads: "Whilst you drink in this house/A thought you must/For those who worked/With stone and dust."

It proved an inspired move that has gone down well with proud locals and curious tourists.

The Berry's revelations

Paul and Donna Berry
Paul and Donna Berry
Favourite hotel Greenhouse hotel, Bournemouth
Favourite restaurant Michael Caines' Abode Exeter
What book has inspired you Canteen Cuisine by Marco Pierre White
Favourite pub Olive Branch in Clipsham
Motto Don't take anything for granted
If you weren't a landlord, what would you have been Sound engineer
Who do you most admire Paul Whittome
Describe your business in five words Consistent, quality, local, passionate, affordable

Facts and stats
Owners Paul & Donna Berry
Staff 20 (8 full time, 12 part time)
Turnover £700,000
Average spend on food £25
Average room rates £75
Average weekly occupancy 70%

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