Simon Barton FBII

Starting off in the trade just before his 16th birthday working part-time in The Navigation Inn at Wootton Wawen, Simon began with simple jobs such as bottling up and pot washing, he progressed until he began working in the bar the age of 18. This is where his love for pubs really started to grow. Tenant Eric Wells mentored Simon, showing him the ropes and training him through all the different departments, drawing him into the trade.

After working in the Navigation Inn, Simon joined Trophy Taverns, (the forerunner for what is now Beef Eater) where he continued to train in the industry, working as a relief manager initially before becoming the youngest manager in the business!

In those days dinner jackets were worn and Managers were referred to by their last name by staff. Being close to the big cities included Birmingham meant they had to perform searches on customers upon entry due to the troubles. Being in this role is where Simon felt most comfortable. “My favourite role is the management, front of house. I can be talked into whites every now and then but not often.”

Simon worked many different roles for different companies gaining experience and progressing, including spending a period of time with Bass Charrington, where he was area manager. At the same time Toby Grills and Toby Carvery were launching, where he helped with a lot of the initial set ups, planning the layouts and training staff for the grand openings.

He also did a spell with Bernie Inns, the franchise that bought dining out to the masses, best known for their steak houses. Simon worked in the Leefe Robinson, in North London which could hold 180 covers, turning over 4 sittings an evening on the weekends. “Most Saturday nights guests were waiting in the bar for 1-2 hours to be seated. In one year under my management, we got the best year gross with £1million through the till. Bearing in mind this was 30ish years ago when you could pay £4 for a steak.”

Berni Inns were very sure on how their business was going to work, “At one point they had the seats in the diner made so that after an hour to an hour and a half they would become uncomfortable so people would want to leave and they could get more sittings in that evening.” Simon remembers.

In 2000, Simon and his then wife decided they wanted to take their love for hospitality abroad, sailing to Goa. They used the boat to host tourists, providing the hospitality for day trips, with some overnight stays as well. They also worked closely with the local diving instructor by installing a compressor on their boat to support with the gas canisters. “It worked well, hosting the guests and feeding them whilst the dive school did the entertainment.” Simon spoke very highly of the people from Goa “They were very hospitable and friendly.” Sadly, Simon’s wife passed away, so he decided to return to the UK.

After returning from Goa, Simon went into the soft services business, working with companies like Sodexo providing catering and cleaning for large businesses such as British Aerospace in Farnborough. Although it was great to be working with new people and for a good company, Simon still had itchy feet and wanted to continue his travels.

He then ventured to Ghana, where he built a guest house and stayed for around 3 years, hosting locals and tourists in the house, providing food and hospitality for them. He also invested in a bar and night club whilst out there.

Adding another notch to his career belt, Simon started working for himself, providing business advice for those people who had purchased hospitality venues like large hotels during the financial crash. Travelling all over the world including South Africa, Brazil, most of Europe and many other places, Simon worked closely with the investors, meeting some very interesting people along the way.

This then bought him back to the UK about 6 and a half years ago when he met up with his son from his first marriage, Daniel. Daniel was also based in hospitality, working this way up through big companies. When they spoke about the industry, they both knew they were fed up with working for other people and that both wanted to work for themselves.

From this, they set out looking for pubs that they could make their own and grow. After about a year of searching they came across The Royal Oak at New Ash Green. “It grabbed our attention straight away, it was run down, the garden was huge but unused and full of derelict sheds but the space was perfect.” They negotiated with Shepherd Neame, and acquired the pub in October 2016, celebrating 5 years next month. New Ash Greene is also where Simon met his current wife Suzie, who was a customer at The Royal Oak and now helps Simon run the business.

About 18 months later they came across The White Horse at Sunbridge, owned by Star Pubs and Bars. They were attracted by its potential and absence of a similar individual gastropub in the immediate area. Once the agreement had gone through they did a huge renovation of £150,000 with the help from Star, including redecorating outside, including new signage, and the installation of lighting and seating for 100 drinkers and diners.

Wanting to continue to grow their business with more pubs, the pair were approached by Shepherd Neame about running The Chequers, situated on the edge of the St Claire’s Estate, which had 7 years left on the lease.  After redecorating and giving it their signature style, with a facelift provided by Shepherd Neame, Simon is now very pleased with how the pub is running, “It’s a lovely place with an acre of garden and carpark.”

Pub 4 in the collection is one of Greene King’s called The Laughing Fish. Originally known as the Station Hotel, the pub is situated in Isfield near a small railway that is no longer used. The previous tenants of 20 years, Andy and Linda, were leaving due to retirement. The father and son duo were lucky enough to work on the renovations with Andy and Linda, using their knowledge to help make the pub even better.

Currently owning four pubs Simon gave hints that they have been looking at number five, a Greene King on the south coast…but that’s all the clues he was giving. There were talks that the pair’s plans were to have 10 pubs under their hat and when asked, Simon commented “When we started, 10 was our goal. I reckon I’ll be in the business for the next 5 years or so, so actually to go to 10 isn’t out of our reach and I would still like to achieve this.”

The pair have been very lucky working together, as they share very similar views. They both believed in one thing when starting up in the industry which was “we should never lose the feeling of a British pub.” Simon explained how even though he has travelled the world and been to many bars and pubs, “You can’t beat anything like the British pub and how it works.”

They both share roles but Dan is the real foody, taking control of the menus, researching new food items and being very hands on, maintaining control. Simon’s role at the moment is all about going out there to find new properties, training staff and designing the interiors of the pubs. He moves around the pubs, almost like a BDM role, which he has had many years’ experience in.