Tags:

Brakspear & Sons bought for £108m

Wednesday 22 November 2006 16:49
Michael Davies

JT Davies Investments (JT) is to buy Thames Valley pub company Brakspear & Sons in a £108m deal that will see the family-run business taken private.

The price represents a multiple of 19.8 x Brakspear’s 2005 earnings before interest, depreciation and amortisation.

JT is a privately-owned company with 51 pubs in London and the Home Counties, as well as a wine distribution business called Mayor Sworder.

It has been a shareholder in the company since 1999 and held a 30% stake in the Henley-based business prior to the deal.

Brakspear’s directors said the sale price was “extremely competitive” and made sense as the low volume of trading meant its market capitalisation and share price didn’t necessarily reflect the true value of the company.

Brakspear closed its brewery in 2002 and currently has 104 tenanted and leased pubs. 

In the offer document Brakspear’s directors said although “the future prospects of the company are satisfactory, the significant value creation experienced over recent years as a result of the realisation of surplus assets is unlikely to be replicated in the future.”

In the year ended 31 December 2005 annual turnover was £11.8m (2004: £12m) and pre-tax profit £6.1m (£4.9m).

In 2003 Michael Davies, chairman and managing director of JT, was appointed to the board of Brakspear as a non-executive director.

Pub operator Brakspear ups profits and adds bedrooms >>

Henley brewer shows robust performance >>

By Chris Druce

E-mail your comments to Chris Druce here.

Get your copy of Caterer and Hotelkeeper every week - click here to subscribe and save 25%.

Sudoku
Join the craze and play Sudoku online!
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

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