Tweet
Brewer and pub operator Greene King has confirmed plans to sell a package of about 150 tenanted pubs, most of them in the South of England.
The pubs, most of which are freeholds, are a mix of smaller, drinks-led operations and sites with property redevelopment potential.
The company is understood to have appointed consultancy PricewaterhouseCoopers to advise it on the sale process, although the asking price is not known, according to The Times newspaper.
Greene King chief executive Rodney Anand confirmed the sale plan, explaining that the pubs affected were of a high quality but no longer met the group’s estate criteria.
The move reflects a wider trend in the pub sector where operators have started to offload "wet-led" pubs before the smoking ban next year to focus on food-based operations.
Greene King signs rugby deal >>
Greene King to close Kimberley brewery after Hardys & Hansons takeover >>
Greene King and Compass Group pick up IGD Food Industry Awards >>
By Daniel Thomas
E-mail your comments to Daniel Thomas here.
Get your copy of Caterer and Hotelkeeper every week - click here to subscribe and save 25%.
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 – now available online View it now
10 Feb 2012
09 Feb 2012
08 Feb 2012
06 Feb 2012
07 Feb 2012
31 Jan 2012
30 Jan 2012