Greene King announces six-figure joint venture partnership
The news comes after Greene King announced a joint venture agreement at the Butcher’s Tap in Marlow in partnership with Tom Kerridge last year.
The agreement with Kained Holdings will see a six-figure investment by Greene King at the former Drouthy Neebors pub in St Andrews, Scotland, and will ultimately lead to the opening of an all-new gin-distillery and 60-cover restaurant.
'Joint vision'
Greene King Pub Partners’ managing director John Forrest commented: “This is a project that we’ve been extremely excited about for some time and it’s fantastic to be able to let everyone know about our second joint venture.
“We’re delighted to be working with Kained Holdings. They’re recognised across the industry as one of Scotland’s leading multiple operators and right from the start we’ve shared a joint vision for the exciting places where this project could lead.
Kained Holdings already run three Greene King sites, Lebowskis in Edinburgh and Lebowskis in Glasgow Southside, as well as Glasgow pub the Crafty Pig, in addition to award winning venues Porter & Rye and the Finnieston, both in Glasgow.
'Just three guys with tonnes of passion'
Kained Holdings managing director Graham Suttle said: “We are all delighted to be moving forward in an exciting new partnership with Greene King. The core values at Kained centre around innovation and development, which this project is a direct reflection of.
“People sometimes forget Kained is just three guys with tonnes of passion for real food and drink, who are blessed with a totally awesome team of people. This announcement is the culmination of all those people’s work, and I’m proud to be part of it.
“It’s this shared passion to deliver things that are new and exciting that really kick started this project, with both companies engaged and driven to deliver something unique and not done before.
“St Andrews is a really cool place, with a thriving hospitality scene and lots of great talent on show. We are very excited to join the ranks and bring our own touches to the town’s eating and drinking circuit.”
