Harvey Pubs, Harveys tenants
Harvey pubs are very diverse and our tenants represent many different walks of life. Some current examples of our tenants include:
- A young chef in his early twenties running a country inn.
- A landlady of a city beer house in her eighties.
A wealth of career backgrounds and experiences are also represented:
- Teaching
- Printing
- Armed Services
- Accountancy
All have had a dream to run their own pub – a dream now being realised with Harveys.
Pauline Bickell - Affectionately known as The Duchess has been running the Mitre in Brighton for 30 years and is one of Harveys longest serving pub operators. It's a traditional drinker's local and Pauline makes all her regulars feel very welcome. For them the Mitre is a home from home.
"Harveys is the best brewery in the world! I should know as I worked for many other brewers before coming to the Mitre. I feel part of the Harveys family; they treat me as a friend as well as a colleague and give me all the support I need."
Peter 26 and Pauline 84 meet up - right
Peter Randall is Harveys youngest tenant and took over the Dorset Arms in the village of Withyham at the age of 20. He had worked there as a chef for the previous tenants and, despite no previous experience running a pub, Peter convinced Harveys that despite his youth he had what it took to make a great publican. He was keen and ambitious and now both he and the pub are going from strength to strength. Peter cooks delicious food and likes to share his enthusiasm about his great selection of wines with his customers."Harveys had faith in me when no-one else might have bothered. I was a bit nervous at first but they gave me loads of support and I get regular visits not only from Geoffrey Denne, who looks after the Harveys tied estate, but also Miles Jenner and Hamish Elder, the joint managing directors, who often drop in for a pint to see how I'm getting on and encourage me. I really love my job and being at the heart of our village community."
Pauline and Peter's tips for would be publicans:
- Get on with all sorts of people and accept them for what they are.
- Cellar work is a priority. If the beer isn't kept properly, customers will go elsewhere.
- Have a good sense of humour.
- Create a happy and welcoming atmosphere
