OUR ETHOS

We like bloody good pubs

A mix of delicious fresh food, carefully selected drinks and good people in a place where you can be comfy, relaxed, enthused, inspired and well looked after

A seal of approval

We are neither branded nor a chain, but a seal of approval

The food sets the scene

The quality, presentation and service of food sets a scene that reassures both drinkers and diners

A sense of community

The pubs reflect their neighbourhood through the design, the offer and the people. When we are considered as a core part of the village, the pub really works

We invest in our sites

Ensuring everything is fresh and clean with clear attention to detail is a thanks to those who keep the pubs busy

A WORD FROM OUR CHIEF

This is the second coming of our website, only six years after the first! It’s still designed in house, with a little “technical” support from some of our friends this time, but still gives you an insight into our character.

Sixteen years on and the core values are still the same as when we opened the Chelsea Ram on 25th Feb 1995. A pub owned by Young’s who are now our partners in crime, and they are as protective about those values as we have always been

DRINKS

Wine

Our wine list is put together by our very own Master of Wine, John Clevely. He has chosen the three suppliers who give a wide variety of individual wines, typical of the region and the grapes. More so he now has to work harder to list wines we can offer at exceptional value for the quality

Beers

Ed Turner continues to taste many a beer to support the varied individual occasions the same person may use the same pub for. It’s still a tough job, tasting beer, but someone has to do it!

Sprits and soft drinks

We’ve got more passionate about a great range of spirits, getting most excited when we find new British brands, but as with soft drinks it’s always down to the quality of production and the taste when served to the parched punter across the bar

FOOD

Individual pubs, individual menus

The Chefs and their teams still write their own menus. Like the look of the pub they must appeal to the quirks of those in the neighborhood.  There’s always a balance of classic pub dishes, done beautifully and more expressive dishes to appeal to those in a delicious mood.

Suppliers

Ray Brown is a man on a mission. British is always best, food miles and provenance are more important than organic. And working with the Sustainable Restaurant Association we are always trying to impact the whole food chain, not just the very end of it…..the food on your plate

The Geronimo Kitchen

As eating out continues to be even more popular, pressure on finding great chefs continues to increase.  We now run the Geronimo Kitchen three days a week at the Phoenix in Victoria, allowing suppliers and chefs to express themselves in preparation for the next season.
Under the legendary eye and razor sharp wit, of our Exec Chef Peter in the Kitchen and corralled by Sarah front of house, as it’s open to paying punters, we get immediate honest feedback, every operators dream.

Chefs

Spending time allowing them to learn, to grow in confidence and fostering home grown talent has allowed us to continue to grow sensibly….and deliciously