Tags:

Greene King buys 11 Punch pubs for £30.4m

Daniel Thomas
Tuesday 09 June 2009 10:26
Greene King logo

Greene King has paid Punch Taverns £30.4m for 11 freehold managed pubs, the brewer and pub operator announced today.

The deal, which is due to complete on 1 July, will be financed from the funds raised by the company's recent rights issue.

Seven of the pubs are in London and include the Bunch of Grapes in Knightsbridge and St. Margaret's in Twickenham, whilst four are in Scotland including the Burnbrae in Bearsden, near Glasgow.

For the financial year ended 23 August 2008, these pubs generated earnings before interest and tax of £3.55m.

Rooney Anand, chief executive of Greene King, said: “I am really pleased we have been able to acquire these high quality assets, further strengthening our presence in two key geographies for us.

“They also match the criteria we set out when announcing our recent rights issue. They will be seamlessly integrated into our retail operations in both England and Scotland and we look forward to operating these pubs successfully over the coming years.” 

Meanwhile, Punch Taverns has announced that it will be rebranding its managed and tenanted businesses.

The managed operation, formerly known as Spirit Group, is to be renamed the Punch Pub Company, while the leased division becomes Punch Partnerships.


Shepherd Neame spends £15m on 13 Punch pubs >>

Punch solicits offers for any of its pubs >>

Fuller's snaps up Punch pubs in £21.1m deal >>

Heartstone Inns buys fifth site >>


By Daniel Thomas


E-mail your comments to Daniel Thomas here.


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

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