News > Business

News in brief

Bravo Inns acquires the Albion hotel for 30th pub

By Luke Nicholls , 16-Aug-2012
Last updated the 16-Aug-2012 at 12:08 GMT

Related topics: Business, Venues, Pubs & Bars

Bravo Inns, an operator of wet-led community pubs in the North West of England, has acquired its 30th site at the Albion Hotel in Clayton-le-Moors, Accrington.

The Albion Ventures-backed Bravo Inns has a successful track record of turning around heavily underperforming pubs

The Albion Ventures-backed Bravo Inns has a successful track record of turning around heavily underperforming pubs

The Albion hotel was acquired closed, but Bravo has invested in an extensive refurbishment of the property following on from a successful track record of turning around heavily underperforming pubs.

"We’re delighted to have passed this milestone and the name of our new acquisition is fitting given the tremendous support we’ve received from Albion over the years,” said Ken Buckley, Bravo Inns’ managing director. 

“Our approach shows how well managed wet-led pubs can combine commercial success with the ability to play a key role in supporting their local community.  With Albion’s continued support we are looking to expand our portfolio over the coming months and have a strong pipeline of potential sites that are set to enhance our estate.”

Bravo was formed in 2007, backed by Albion Ventures. For the sites acquired over the past two years, Bravo has generatde blended returns on capital of over 20 per cent. 

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition