Facing an unprecedented closure rate, many venerable British pubs are reinventing themselves and making space for high-end delis, offering customers the chance to take home the locally sourced products found on the menu. Pub owners such as Jon Briscoe of The Jolly Farmers and The Wise Old Owl say there are synergies to be had in labor, marketing and food waste. With his delis accounting for up to 15% of total sales, Briscoe has gone a step further, launching a line of privately branded condiments and jams.

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