The Griffin launches the Grunch after £100,000 renovation
A historic Bath pub has re-opened after a six-month, £100,000 refit.
The Griffin Inn in Monmouth Street closed in December and work began on a complete revamp of the building in February.
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The first six weeks of the project were spent gutting the original fixtures and fittings.
Work on the building, which has been a pub for more than 300 years, also saw the refurbishment of its accommodation, and there are now seven bedrooms for staying guests.
The bar on the ground floor can now seat up to 60 people and a small courtyard for smoking has been created off the main room.
The pub is owned by Bath-based Garland Inns and managed by Sam Lane.
He runs the business with a staff of five and said customers who had known the pub in the past would see a huge difference.
The 23-year-old has been working in the pub and bar industry since the age of 18 and previously worked at Browns and All Bar One in Bath.
He said: "We are still a city inn in that we sell food, drink and rooms.
"It's being true to all the good things about pubs but also recognising that things change."
Accommodation at The Griffin was fully booked on its first weekend of trading following the refit.
The pub has also introduced a new menu of organic and locally produced food and has begun serving all-day breakfasts, known as the Grunch, on a Sunday.
Last month, the British Beer and Pub Association said pubs were closing across the country at a rate of almost seven every day.
Mr Lane said: "It is quite brave to open a pub in this market. We are looking for the room side of it to support the business.
"A lot of pubs are being bought and landlords are either putting rooms above to sell or letting the space out as an office or residential flats."











2 Comments
by Kirsten, Bath
Saturday, August 29 2009, 6:58PM
“UPDATE - apparently they do indeed have real ale and it's good.”
by Kirsten, Bath
Friday, August 28 2009, 10:06AM
“Hope it's going to sell real ale - for my sake and it's own. Real ale pubs - provided the beer is properly kept - are the ones that are doing well, especially those who get into the Good Beer Guide.”