Chef Ben Edwards transforms The Red Lion at Hernhill
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In his wildest dreams, chef Ben Edwards never thought he
would be running his own pub at 30, let alone transforming its
fortunes despite an early thumbs-down from banks.
The Red Lion at Hernhill, near Faversham, was looking shabby
when the former area chef with Mitchells & Butlers pub chain
joined a friend who had bought the lease.
This privately-owned pub in a quintessential English setting
close to the church and village green had been in decline for some
time.
Nicholas O'Shea, who grew up in the village and lives close to
the 14th century pub – it was a Wealden hall – said it was "on
its knees."
He became Ben's independent financial adviser when the friend
quit.
He thought banks would lend the £30,000 Ben needed for rent and
stock. But no chance.
Ben called at every high street bank but he claims none was
interested in lending to the licensed trade. Hardly surprising
perhaps when up to 25 pubs close nationwide every week.
But the claim was denied by Barclays which said it was more
likely to do with the inexperience of the borrower than a blanket
sector ban.
There was one loan offer with an interest rate of a whopping 24%
which was out of the question.
Ben says it would have been easier to take out a personal loan
but he wanted to do it properly with a well-presented business
plan.
He was forced to hold out a begging bowl to family and friends
who, unlike banks, believed in him.
Then he set about changing its image. "We included the community
in everything we did and made it a village pub again," he says. "I
wanted to turn it into a meeting place."
Locals who had previously driven out of the village to find a
good pub, returned as word spread about the young East Londoner -
he hails from Chingford – making a difference.
Ben is full of ideas, hiring bands, varying the menu, staging
special events for occasions like Halloween, and restoring
traditional pub games like cribbage. But you won't find satellite
television.
Ben says people have to have a reason to go to a pub these days
and that means innovation, quality, friendliness, good food and
service, enterprise and local produce.
The pub is now profitable, thanks to hard work and Ben's
constant presence on the premises. It's a 24/7 job for him. "You've
got to enjoy being here."
As for banks, Ben says he was disgusted when a manager who had
previously rejected him turned up wanting him to be a customer –
after he had begun to make the pub a success.
Wednesday, December 14 2011
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