14 City & Business 15 The big interview: Martin Webb scheme here. I know what others say, ment with excellent food, all made KEY DATES but Enterprise Inns has been great on the premises, real ale and no 1987 with us.” gimmicks. We’re a world It’s all in the detail Martin Webb graduates from He describes the Pub & “I wouldn’t use the word Martin Webb, reality show star and pub owner, has a simple formula for success. An obsession Brighton University and Kitchen concept, which gastropub. It’s not preten- away from old- sets up an — unsuccessful — he has developed with tious, you get big help- with quality and attentive management make all the difference, Phil Mellows discovers design company fellow entrepreneur ings on big plates. We school, Al Murray- Warrick Armsby- started with an all-Ital- style landlords 1993 Ward, as “a more ian menu, Tuscan, rus- illionaire philan- Webb is a bundle of entrepreneur- pubco C-Side, which he ran with have given a lot of money away, Joins Simon Kirby to form mature approach to tic food, and we’ve thropist, television ial energy who has learned, through Simon Kirby, now MP for Brighton though, up to £30,000 a year, what would become C-Side pubs”. added English dishes celebrity... Martin early failure, that you need more Kemptown. although it was only £15,000 last “It has some simi- because that’s what Webb answers to than a bright idea to succeed. It’s “I did two series of Risking It All,” year because of the recession.” 1998 larities to an Italian our customers want. ext up, though, is one of M neither of those, but tight discipline that counts. he says. “It opened my eyes in terms Webb comes across as a man easily C-Side features in Sunday trattoria. It’s family “It’s a brand we’d like Webb’s personal he’s come closer than most. “They say you need plenty of luck of what drives people. They were bored, only getting his kicks when Times Fast Track 100 friendly, but that doesn’t to take outside Brighton projects. The Stone- Outside Brighton, he’s best known to make a business work, and I agree. genuinely risking all they had. risking it. Or rather risking it and mean plastic and bright to Eastbourne and Chich- ham, formerly known as the presenter of business trouble- But you have to make your own luck “It’s only three years since I winning. 1999 colours. We have a kids’ ester, perhaps, places Nas the Portland Hotel, is shooting reality show Risking It All, through meticulous planning, stopped doing that, but it seems like “There’s nothing like the buzz of Founding director of menu and toys, but it’s where there are mature in the street where he lives in Hove. and for a pub called the Robin Hood intelligent analysis of your market- ancient history to me now. I’ve no knowing a business plan is actually Brighton radio station an adult environ- populations.” “I’m doing up my own local,” he that donates all its profits to charity. place and loads and loads of plain idea what happened to those people working. It’s what gets me up in the Surf 107 says. “It’ll be the hub of the commu- Right now, though, he’s in one of hard work. I helped. morning. It’s not the money that nity, with a Sicilian pizza menu and his newest ventures, the Dyke Tav- “Discipline is essential. If you’re “I’m talking to people about motivates me, it’s the pure adrena- 2000 25 flavours of home-made ice ern in Brighton, the second in his not going to be able to force yourself another television project, though. I line rush of knowing that all the Director of steering group cream.” upmarket Pub & Kitchen concept, to do that VAT return on a sunny think it’s a good thing to do. But I planning, all the worry and hard for Brighton & Hove’s Webb is positive about prospects doing what he really does, arguing Sunday afternoon when your mates don’t feel my career leading in that work are paying off. successful city status bid for pubs — as long as it’s the right sort with the chef about the menu. Not have asked you down the pub, then direction. I don’t think I’m going to “I’m also a strong believer in not of pub. the food on the menu, but the menu forget it.” become a celebrity or anything.” just doing one thing,” he adds. “I’ve 2001 “I’m seeing a lot of refurbs, people itself. The bit of paper with the writ- If not quite a celebrity, thanks to got websites at the moment, one on Turnover at C-Side expanding. Good operators are ing on it. t was tough talking like this the Robin Hood, Webb has been game-playing, one on dogs. But pubs hits £20m. Webb and doing all right. It’s the smaller opera- One thing Webb is particularly that attracted the attention of described as a philanthropist, are more typical of what I do. They’re Kirby sell the company tors that are struggling. Old-fash- good at, and many licensees, argua- television producers after Webb another label he turns his nose my bread and butter.” for £14m ioned pubs have had their day. bly, need to get better at, is viewing had proved he could turn his up at. “Now it’s about entertainment, his operations from the customers’ Ibusiness philosophy into action “People’s Pubs is a template for fter selling C-Side, Webb 2004 music, making families welcome, side of the bar. But the chef takes in the shape of Brighton-based anyone else who wants to do it. We invested in another Buys Robin Hood and having toilets that don’t smell. It’s some convincing that the way the couple of pubs in sets up People’s Pubs attention to detail, listening to peo- menu is laid out might be confusing Brighton, as well as the ple and taking on board what they for the typical punter. ARobin Hood. But by his 2005 say. We’re a world away from old Another thing he’s good at is atten- standards he’s had a quiet few years. Presents first school, Al Murray-style landlords. tion to detail. It’s an over-worked He stops for a moment to wonder series of Risking “It has to be like that. People have phrase, but when Webb says it he what he was doing, before remem- It All got so many other choices now; they means it. And if you don’t believe bering the distractions of bringing are more sophisticated. They expect him, here he is, a man with a growing up a five-year-old son. 2007 good food, they’re obsessed with pub empire to worry about, attend- And now the recession, along with Publishes a book MasterChef and Jamie Oliver.” ing to a small detail. the debt troubles of the major pub- — Make Your First Confident he’s got the formula “There’s nothing radical about cos, is opening opportunities for a Million right, Webb hopes to open three or what we do here, there’s nothing faster expansion, based on a lease- four more Pub & Kitchens, and he new, we’re just trying to be a quality hold pub market that’s been turned 2008 insists they’re to keep, not to sell. operation, and whatever we do we upside down. Writes on business for “It’s a long-term business. We’re want it to be as good as possible. “Two or three years ago premiums The Daily Telegraph doing it because we enjoy running “It’s attention to detail. Right down were ridiculous. Now you can get no- them,” he says. to the fonts on the menu. Nothing is premium leases, and rents are much 2009 “I’m a hands-on operator. I don’t done randomly, everything has a cheaper, too. We built C-Side in a Creates Pub & Kitchen concept want to be in with the accountant, purpose. It’s what sets us apart. They recession in 1993, and it’s the same — and becomes a special looking at reports. We can do every- may be things the customer doesn’t scenario. The pubs we got were pre- constable for Sussex Police thing ourselves, here, and that’s the notice in themselves, but when mium-free then, too. It’s the same way I like it.” they’re added together it’s the overall situation.” impression they create that’s The Dyke Tavern is a good exam- important.” ple. A typical, large Victorian corner Insight and intelligence for the drinking and eating-out sectors pub, allowed to run down in recent years, it has been revived in splendid This month in ■ Deals return at Wagamama, TGI & GBK fashion by a £170,000 refurbishment My kind of pub to which landlord Enterprise Inns ■ Whitbread powers on with green initiatives Nothing is done has contributed half. (Simon Kirby’s daughter, incidentally, works behind M&Creport ■ Life at the Orchid Group “I like cosy, friendly pubs that “You can run into any randomly, it all the bar.) have great food. Brighton has a number of characters there and Subscription Hotline: 01293 846578 ■ In pole position: lap-dancing review has a purpose. It’s lot of pubs like that, but I suppose it makes a real impact in the It’s Webb’s first experience of the the Robin Hood is my favourite.