Earthly delights
Cotswolds-based Five Mile House, in Duntisbourne Abbots, has a second-to-none reputation for its food. Humayun Hussain talks to co-owner Jo Carrier
Why my food business is a success
If I had to pick one word, I would describe our food as "honest". It's the kind of food people expect in a country pub: it's all prepared in-house and sold at fair prices. We do try to add a certain level of sophistication to the cooking, but this is not a gastropub or a pub pretending to be a restaurant. Some pub owners and chefs take their cooking a little too seriously and forget that well made, simple food can be very tempting. We are in the middle of Gloucestershire - some very fine pubs in this county offer quite sophisticated cooking. It's good to know that our style of cooking means we can keep pace with them.
My best promotions
Promotion is not something we focus on. I'm a firm believer in our motto: "Judge us as you find us, and come back if you like us". Maybe we're just slow off the mark or are very family-oriented, but we rather appreciate our quiet periods. We don't want to focus ourselves on a cut-throat business.
How I recruit and motivate staff
Most of our staff are youngsters who are the children of our local customers. They know this pub's style, understand the locality and the gentle atmosphere here, so there's no pressure. All that matters is that our customers are content and receiving good, friendly service. In the end, the staff can be themselves: I just remind them that they should serve customers as they would expect to be served.
My best-selling dishes
For starters, hot chicken livers and bacon salad (£5.95); toasted brie and cranberry on toast (£5.50), and duck terrine with home-made apple chutney (£5.45).
Our best-selling main courses are medallions of fine Aberdeen Angus fillet steak with tomatoes, mushrooms and onions (£15.95); three loin of lamb chops with garlic and rosemary sautéed potatoes and redcurrant, mint and garlic jelly (£13.95), and fillet of lemon sole stuffed with crab-claw meat with lemon and basil cream sauce (£14.95).
As for our desserts, my wife Liz does such a wonderful job of making excellent puddings that we can have up to 20 desserts on our menu at any one time. Our customers' current favourites are treacle tart with custard, Bakewell tart, and chocolate cheesecake, all priced at £4.95.
Our menu
We aim for the earthy and familiar, with some flourish and more than a hint of freshness. For all the creativity that some chefs bring to their cooking, a good old-fashioned pub favourite can be simply wonderful. The most profitable dish is the warm avocado pear stuffed with apple, celery, grapes, apricot and cranberry, topped with grilled Brie and served with a side salad and garlic bread. It's priced at £9.25 and has a GP of just over 80%.
Best investment in last 12 months
I've had to move away from cooking to take over managerial duties, so I've brought in a couple of chefs who enjoy working here. It has freed me up to be a good host and businessman - never an easy combination.
Marketing and PR
I don't do any marketing or promotion, but I'm very grateful for our various awards, such as the Good Pub Guide Pub of the Year 2007 - that recognition comes from our customers.
Plans for the future
The pub premises is a listed building so I can't do much with it. It has plenty of garden space so I'm considering building a separate function room. It would be great to have an extra income without spending too much energy.
My top tips
Enjoy your day - it will bring an infectious smile to your face. Before you know it, your customers will be laughing and smiling with you, which can be very heart-warming.
PUB FACTS
Owners: freehold with father-and-son owners Jon and Jo Carrier
Turnover: £400,000
Number of staff: five full-time, 15 part-time
GP food: 60%
GP drink: 60%
Covers a week: 350-400.
Food sales as % of turnover: 65%Five Mile House, Duntisbourne Abbotts, Cirencester, GL7 7JR
01285 821432; www.fivemilehouse.co.uk
