Tags:

Piers Morgan buys leasehold to Hansom Cab pub

Neil Gerrard
Thursday 02 December 2010 12:11

Piers Morgan, TV presenter and former editor of the Daily Mirror has bought the leasehold to his local pub, the Hansom Cab.

The Victorian pub is located just off Kensington High Street in west London.

He bought the pub in joint venture with his brother Rupert, and Tarquin Gorst, who is a partner in Guy Ritchie's Mayfair pub the Punch Bowl and has been the owner of The Rainbow Inn near Lewes, East Sussex for the past 10 years.

Rupert Morgan previously managed Guy Ritchie’s pub the Punchbowl in Mayfair.

The new owners have recruited an acclaimed chef with 10 years experience at La Trompette and Chez Bruce who will oversee a fresh menu featuring dishes such as slow cooked ox cheeks “à la Bourguignonne” or classic bangers and mash.

The pub, which is to be refurbished, was offered on a free of tie lease basis with a guide price of £50,000 and rent offers of £42,000 per year.

Leisure Agents Davis Coffer Lyons (DCL) acted for the buyers.

Chris Bickle of DCL says: “My client’s have a wealth of experience in the business equalled by a passion for the great British pub. Add a dash of celebrity and no doubt the Hansom Cab will be a roaring success.”


Celebrity Northumberland pub sold for £300,000 >> 

How to start a gastro pub >>

Buying a pub - going public? >>

E-mail your comments to Neil Gerrard here.

If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk

Caterersearch.com jobs
Looking for a new job? Find your next pub job here with Caterersearch.com jobs

Blogs on Caterersearch.com
Catch up with more news and gossip on all Caterer's blogs
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

The Caterer and Hotelkeeper discussion forum

  • Pub teams raise £8,500 to help kids in hospitalPub teams raise £8,500 to help kids in hospital
  • The 10 in 8 Group joins forces with World Champion Sommelier, Gerard Basset’s Hotel TerraVinaThe 10 in 8 Group joins forces with World Champion Sommelier, Gerard Basset’s Hotel TerraVina
  • The 10 in 8 Group joins forces with World Champion Sommelier, Gerard Basset’s Hotel TerraVinaThe 10 in 8 Group joins forces with World Champion Sommelier, Gerard Basset’s Hotel TerraVina
  • The Big Xmas Fight for Galvin's ChanceThe Big Xmas Fight for Galvin's Chance
  • The Big Xmas Fight for Galvin's ChanceThe Big Xmas Fight for Galvin's Chance
  • The Big Xmas Fight for Galvin's ChanceThe Big Xmas Fight for Galvin's Chance

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here