Kuehne June 2019

A Lancashire Lift!

Scott and Joanne Bannor have been running the Boars Head in Hoghton for almost five years. With their profits growing year on year the couple believe consistency is the key to success.

Sticking to what their customers’ want, and producing fresh, local dishes in a relaxed and casual setting is the ethos of this 16th century village pub.

We have enough rules and regulations in our life so the last thing I wanted for our customers was to be told what, and where, they can and cannot eat,’ explains Scott, who took over the business in 2009. “I didn’t want any restrictions on the menu. If you fancy a sandwich in the restaurant or a meal at the bar, then that’s fine.”

Scott created a menu that serves English classics, such as fish and chips and jam roly poly, alongside a specials board which serves food ‘a bit posher’ like lamb rump with a red wine jus, and crème brûlée.

Our signature dish is steak and ale pie,” says Scott. “We don’t serve the pie in the traditional way with a lid on. Instead, we braise the meat for over 12 hours, then cage it in a home-made pasty and pop it back into the oven, and serve with chips or mash, and mushy peas.”

With 65 seats in the restaurant and 35 in the bar, Scott has a lot of mouths to feed. Passionate about using local produce, 95% of his menu is made fresh.

Because Total Foodservice is on our doorstep, it can provide local and fresh products,” says Scott. “And, if we request something a bit different, Total will cater for that too.” And the personal service he receives from his supplier has enabled Scott to build up a reputable and loyal relationship with them. “Their consistency and friendliness stops you feeling like a name and number. They show genuine concern,” he adds.

Consistency is something Scott values, and believes it is the root to their success. Since taking over the Boars Head the business has grown 20% year on year with food, and 10%
on beer.

We give good service, a good standard and value and quality all year round. We are consistent with our menu as that’s what our customers want – and we listen to them,” explains Scott. “If something isn’t selling we take it off but don’t tend to change our main menu seasonally. About every 12 months, we change it but we have customers who come in
and ask for the same table and the same dish, so consistency clearly works – and the reason we have grown.”

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