HIVE Pubs

HIVE Pubs, a franchise agreement initiative from Greene King, provides budding publicans and those new to the industry with a pub that’s ready to trade, enabling them to focus on growing the business and serving customers.

To date, the HIVE pubs list comprises of 51 different sites across the UK. With consistent growth over the last few years, that number is constantly on the rise.

Although all 51 are operated by different individuals, the HIVE sites have all been taking part in sustainable initiatives and have such been awarded with BII Sustainability Champion status. Each new HIVE pub that is opened has initiatives including LED lighting, timers, and a fridge manager as standard. This is coupled with having renewable electricity in line with Greene King’s managed pubs.

Furthermore, to ensure that each site is aligned with the strategic vision, each pub is required to complete the carbon calculator provided by Zero Carbon Forum against their own specific plan, enabling them to move towards a collective goal in a way that suits each individual site.

When quizzed on what he is most proud of in terms of the changes made to the venues, Chris Wright, Marketing & Commercial Director at Greene King Pub Partners, explained that they believe each pub is now a real hub of the community:

“The biggest point is how we invest in the pub to be a real hub of the community, applying a range of initiatives as standard to minimise energy consumption but also recruiting franchisees who want to play a role in the community.

“Many do their own thing with regards to engaging local groups to use the pub as well as various fundraising initiatives. Enabling the pubs to utilise areas such as sustainable energy, as well as running their own activities, is a really great model that is proving successful and desirable for prospective franchisees.”

We are delighted to recognise all of the HIVE sites as BII Sustainability Champions, with the full list below:

Hart (New Duston)
Rose & Crown (Wallington)
Cross Keys (York)
Guy Earl of Warwrick (Welling)
Halley's Comet (Milton Keynes)
Liver (Waterloo)
Maldon Grey (Sudbury)
Orb & Sceptre (Gaywood)
Peacock Hotel (Chester)
Norfolk Terrier (Thetford)
Globe (Chelmsford)
Albert Tavern (South Norwood)
Bulls Head (Hazel Grove)
Station (Bitterne Park)
Hayloft (Giltbrook)
Golden Farmer (Bracknell)
Royal Oak (Stowmarket)
Cabin (Sedgley)
Squirrels (Duston)
Shepherds Rest (Taunton)
Coach & Horses (Maghull)
Hollington Oak (St Leonards-on-Sea)
Bell Inn (Coleshill)
Prince of Wales (Oxford)
Hay Nook (Maltby)
Rose & Thistle (Reading)
Westbury Tavern (Clayton)
Sun & Woolpack (Enfield)
Victoria (Thurston)
Eagle & Hind (Chelmsford)
Essex Skipper (Frinton)
Maxwell (Orpington)
Swan (Needham Market)
Canterbury (Tewkesbury)
Red Lion (Cherry Hinton)
Coach & Horses (Wideopen)
Ainsty (York)
Good Companions (Reading)
Nelson (Wallasey)
Britannia (Bradwell)
Old Ash Tree (Chatham)
Chequers (Stotfold)
Inn For A Penny (Carlton)
Red Lion (Wooburn Green)
Top House (Burgess Hill)
Barley Mow (Histon)
Moor Top (Heaton Moor)
Marquis of Granby (Stevenage)
Dog & Partridge (Paddington)
Robert Kett (Wymondham)
Shepley Spitfire (Totley)

The Millpool - Coventry

The Millpool, located in Coventry, is a traditional local with hand-pulled ales, a British pub menu, regular meal deals and beer garden.

Licensee, John Carey, has been key to the move towards a sustainable future for the pub, ensuring that greener initiatives are always at the forefront of his thinking when making the decisions regarding this local favourite.

Some key changes made by John and the wider team include using energy saving bulbs, an insulated roof and promoting recycling by ensuring that the relevant bins are in place.

Lowering the carbon footprint of the pub has also been imperative for John. One of the ways he has done this is by promoting veganism through his menu options. The Millpool is now known for having some of the best vegan choices and options in the local area.

Food waste is another area that is managed closely by John and the team. Menu design is reviewed regularly, and food ordered in from local suppliers always has to be of the correct quantity.

Having his team on board has been key for John and The Millpool’s success, with regular catch ups put in place with all staff. Team meetings are very transparent and the impact of energy reduction measures on both the bottom-line profit and loss, and the environment, is always clearly stated.

When quizzed on how important it is to lead on a sustainable future in the local community, John does not downplay how much environmentally friendly operations mean to him:

“On a broader level it is absolute vital. With climate change affecting the whole world we all have to do our part. It’s the only way we can tackle or reduce it.

“On a local level, whilst it helps the business financially, it is about genuinely caring about the environment and the people who you serve locally. It is so important to keep learning ourselves and educating those around us. It’s all about education to create a greener and safer environment we live in. It all starts locally and hopefully that will have a ripple effect and spread the good work and influence.”

We are delighted to recognise this country favourite and award them with BII Sustainability Champion status.

You can view The Millpool website here.

Moon and Sixpence - Clevedon

The Moon and Sixpence is one of the most popular pubs in Clevedon. Situated in a prime seafront position looking out over the Bristol Channel and facing Clevedon's famous Victorian Pier, spectacular sunsets can be witnessed from the pub balcony offering some of the best views in Clevedon or from our outside eating and drinking areas.

A welcoming, popular bar, restaurant and hotel offering a range of accommodation and entertainment as well as great pub food, The Moon & Sixpence has implemented a number of sustainable initiatives to drive the pub towards a more sustainable future.

Tony Antoni heads up operations at the pub and it is he who has helped to introduce a greener feel to operations across a number of different areas at the venue.

Timers and/or sensors have been placed on both lighting and equipment to ensure that they are only on when necessary. Food waste is also now composted and sent away to SUEZ, a waste management company.

Furthermore, carbon footprint and sustainable procurement are both incredibly important to Tony and there are few that could say that they generate less miles than him at The Moon & Sixpence, with all of their foods delivered from local farms and butchers located within 12 miles of the venue.

The pub’s sustainability agenda is constantly reviewed in team meetings, with Tony insisting that he has full buy in from all his staff. All but one of the team currently walk to work, with this actively encouraged across the business.

Sustainable changes have meant cost saving on utilities for Tony and the team, along with an increased community feel. We are delighted to add them to our ever-growing list of sustainability champion and hope that the local and wider community follow their efforts closely.

You can view The Moon & Sixpence website here.

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