Interview - Barnaby Meredith, owner of the Meredith Group

By BigHospitality Writer

- Last updated on GMT

Related tags: Terence conran

Who is he? Owner of the Meredith Group which runs gastropubs The House in Islington, The Bull in Highgate and is about to refurbish The Running Footman in Mayfair, which it will reopen in August. How did he get into the industry? He went to Swiss ...

Who is he?​ Owner of the Meredith Group which runs gastropubs The House in Islington, The Bull in Highgate and is about to refurbish The Running Footman in Mayfair, which it will reopen in August.

How did he get into the industry?​ He went to Swiss Hotel Management School before working for Sir Terence Conran at Le Pont de la Tour and Marco Pierre White at Quo Vadis. He bought The House in 2000 and relaunched it two years later.

How did he get started?​ With some of his own money and a bit of help from the bank.

How much is he worth?​ Meredith thinks the company's probably worth "about £2m at the moment, but probably a bit more once The Running Horse is open and making profi t."

Best piece of advice?  ​"Focus on the products before profit, then the profit will come."

Who does he admire in the industry? ​Patrick Fischknaller, who set up Le Pont de la Tour, because he has "the most intense knowledge", and Joël Marti-Baron from Moët and Chandon, because of his extensive wine knowledge.

Most important thing he's learnt?​ "Humility. Don't take things for granted or get carried away with your success."

Biggest mistake he's ever made? ​"Being complacent. When I launched The Bull I thought it would take a while to get busy and that I could ease into it. When there was actually an onslaught of people we weren't fully geared up."

Future plans? ​As well as the major refurbishment of The Running Footman, Meredith is looking at new pub sites in Clapham, south London, and in the West Country. He's also looking at getting more into the ingredients side of things, with an eye on opening delis, pubs with rooms and, more imminently, a bakery to supply all three pubs as well as selling the produce to other restaurants.

Related topics: People

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