With currently five pubs open and five more sites in the pipeline, the company plan to have between twenty to thirty pubs in total over the next five years, creating a large number of jobs for the pub and bar industry.
Speaking of the move into running pubs, Mark Derry, Chief Executive said: “We saw an opportunity to leverage our restaurant skills to develop a second business in premium food pubs and this now forms the second string to our bow.”
Mark added: “There are extraordinary attitude and expectation differences in pubs versus restaurants.” White Brasserie Co have a 50:50 wet to dry ratio and serve the same menu as Brasserie Blanc.
“We are very French and we’re trying to leverage our founder Raymond Blanc’s skill base and develop the idea of the family of Blanc. We have 200 chefs working in a business with 25 outlets. So we’ve got a very high skill base and we‘re trying to highlight the fact that, amongst all the operators out there we really are doing everything from scratch – even our own stocks and pickles. The concept of de-skilling is not something we recognise – we genuinely believe that cooking is a skill.”