WITH the continuing lockdown of the hospitality industry, the pub trade has been particularly hard hit.

Nick Mosley talks to Dominic Worrall, landlord of The Bull public house in Ditchling, about the impact on his business and what the future may look like for UK pubs

With its origins dating back to the early 16th century, The Bull in Ditchling has certainly seen its fair share of ups and downs.

One of the oldest buildings in the village, it was taken over and re-invented by husband and wife team Dominic and Vanessa Worrall back in 2003.

The couple, alongside manager Molly Raftery, have created an award-winning pub, restaurant and bed and breakfast business that is the heart of their community.

The coronavirus lockdown on March 23, while not unexpected by Dominic, came as an immense blow, particularly following significant recent investment in a new dining room and guest bedrooms.

“It was utterly devastating,” said Dominic. “Although we had been preparing for a potential closure, we didn’t expect to be given only six hours notice.

“We saw a large degree of table and room booking cancellations both before and following the enforced closure.”

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As with all businesses, The Bull has costs that still need to be met while the doors are closed.

“The pub carries a high proportion of fixed overheads such as utilities, insurances and leasing costs, which are an unavoidable commitment and drain on resources,” said Dominic.

Being a busy pub, The Bull had a lot of beer and food that would inevitably never be sold.

“We also suffered significant losses on food and draught beer wastage,” said Dominic.

“Of course, we had the previous month’s supplier invoices to honour which – without exception – we have paid. All of these have drained the business of its cash reserve.”

Dominic is thankful for the support the Government has given to businesses, particularly the furlough scheme which covers 80 per cent of staff wages up to £2,500 per month.

“We had to take a pragmatic and practical approach and decided to furlough the entire team,” he said. “I think furlough was a brave and positive olive branch from the Government.”

It has taken weeks for many hospitality businesses to get over the shock of lockdown and adapt.

Dominic was quick to tweak The Bull’s business model to turn the negative into a positive for the pub and the community it serves.

“Within 24 hours of the enforced closure, we were able to offer a revised menu for delivery or collection, which offers a contactless service and online payments,” he said.

“Over the last eight weeks we have developed this further and now offer a bottle shop service. We have been fortunate to source some hard-to-find items such as flour, sugar and baking yeast, all of which are now available to buy in our new store.”

Dominic and his team are overwhelmed with the support they have been given from regulars. “We have been amazed and humbled to have received so many messages of support and gestures of goodwill from those within our community,” he said.

“From the conversations we have had it’s obvious, particularly as time goes on, how much the village is missing The Bull as a place where people can catch up with one another and share stories. It’s the lack of ability to mix with others I think people miss most.”

The Morning Advertiser, the journal for the pub trade, recently revealed most British pubs will only be able to handle a ten per cent drop in sales and still remain profitable and continue trading long-term.

It is a slim margin that will instil fear in the hearts of publicans.

For a host of reasons ranging from the 2009 recession to changes in consumer behavioural patterns, pubs across the UK have been in decline for years. More than 25 per cent of pubs have closed since the turn of the millennium.

Yet this lockdown presents material differences to previous economic shocks.

“After the recession in 2009, we saw tens of thousands of pubs close their doors, many of which had been struggling for some time,” said Dominic.

“However, what is significantly different this time is that the hospitality industry will see thousands of businesses disappear who were fantastic and profitable operators and a great asset to our quality of life.

“I find that deeply saddening for those businesses and, more importantly, the amazing teams within them.”

Currently, the Government is outlining that there is a potential for some hospitality businesses to reopen in part in early July.

This will be dependent on venues being able to demonstrate staff can work in a safe environment and consumers can keep a social distance of two metres. The likelihood is businesses with outdoor space will benefit most from this first stage of the relaxing of restrictions.

“We have forecast various models for a number of scenarios,” said Dominic. “We have been, and will remain, flexible to work with whatever options we are given. We have a huge beautiful garden overlooking the South Downs with an independent outside bar and kitchen so we are confident we are able to offer a safe, secure space which will adhere to social distancing measures.”

Dominic continues to have a positive outlook. He said: “To have opened an entirely new concept to our business – the takeaway and collection service – and for it to have been received so positively has been simply amazing, a real lifeline. We are in the best possible shape to welcome back all those people we have missed so much.”

  • The coronavirus Sussex Crisis Fund has been set up to help those affected by the pandemic. The Argus’s charity and American Express have each donated £50,000 to kick-start the appeal. Grants will usually be for up to £5,000. More information is available at www.sussexgiving. org.uk/apply. To donate visit www.totalgiving.co.uk/appeal/sussexcrisisfund