Let’s Get Down to Business

LOUISE Jackson is the
director of the Highwayman Inn in Exlade Street in Checkendon. She lives with her partner Tony Stow and she has a son and daughter, Poppy and Teddy. Her passions include agriculture and viticulture so running a restaurant helps her get a little bit of both into a day’s work.

Describe your business:

The Highwayman Inn is a 17th century pub and restaurant seating 80 covers with a 40 cover sun terrace.

How many people does it employ?

Three years ago we had 10 and now we have 35 full- and part-time staff.

What did you do before you started this business?

I worked for Paul Clerehugh running the Crooked Billet in Stoke Row and London Street Brasserie in Reading. He taught me a huge amount. Prior to this I worked for an entrepreneur called Paul Chang who owned a 100-plus seated fine dining restaurant in Darling Harbour in Sydney, Australia.

When did you start your business?

We started in 2021 and there was little planning. My partner had bought the freehold as an investment opportunity a year before with the existing tenants on an extended lease. There was absolutely no intention of getting involved but when they left suddenly we decided to be business partners and give it a go.

Who or what influenced you?

My father, Richard Jackson. He was a well-respected local farmer and true people person. He taught me to have the greatest respect for all people from all walks of life.

Do you have a role model?

My partner Tony always sees the best in me both personally and professionally. He tells people he just cuts the grass but he does so much more. He is the hardest working man I’ve ever known.

How is your business doing?

The cost of living and fuel crisis has had a huge impact on hospitality but we are growing every year. We’ve just achieved five stars from the national Scores on the Doors scheme for the second time running. This a huge accomplishment as we do all our own health and safety work in house.

Do you compare on a regular basis?

Always. It is extremely hard to forecast the non-seasonal months. A closed road locally or a last-minute change in the weather can both make us suddenly quiet or busy. I make notes in my diary of anything out of the ordinary so I can look back yearly.

How do you market your business?

We rely on word of mouth heavily, so we need to get it right every time. If we make mistakes, we make sure we don’t make them twice. My daughter Poppy manages all of our social media platforms. In-house advertising is also great. We do foodie nights — a beautifully written black board above the bar is a great marketing tool.

What’s the best thing about running your business?

The team. Being a loyal and faithful employer and helping the staff grow.

What's the most challenging aspect?

Rising costs. I keep on top of this by dedicating a day a month to checking price fluctuations everywhere. We need to remain good value for money so, instead of putting our prices up, we look at making other small changes.

Where is your business headed?

Growing slowly with all the fundamental qualities of what we are already doing. One must never be complacent. We have about four weddings a year at the pub and we really enjoy them. We don’t want to turn into a wedding venue but we may do a few more events with music on our terrace.

Do you have a five-year plan?

A plan in my head but not written down. I’m hoping Poppy will run the pub one day. I would love to have a small herd of Suffolks and have Highwayman Lamb on the menu.

How do you have a work-life balance?

I pretend I do. I can’t keep away. We have started to have some lovely holidays, so I’m getting there. I’m lucky we live seven minutes away so I can cycle to work in the summer and our dogs are often here.

What’s the biggest mistake you’ve made?

I’ve learnt to delegate well now but I used to try and do everything myself.

How organised are you?

Not very but I work very well under pressure. Luckily, my head chef Andrei Madalin is extremely organised.

What are you most looking forward to in 2025?

Our big birthday. Next year is the pub’s 400-year anniversary (it was built in 1625) so we are looking to hold a festival/birthday party for the pub.

Are you planning for retirement?

No sign of that for me. My mother’s 82 and is as fit as a fiddle so fingers crossed that I have some of her genes.

What’s the secret of your success?

I’m a positive person, nothing is a problem, just a situation that needs fixing.

What three qualities do you think are most important?

Never being complacent, a strong work ethic and having support in your home life.

What can’t you do/be without every day?

Animals. We have dogs, cats, chickens and a very grumpy turkey. Walking and spending time with our black Labradors, Bouncer and Pip.

Do you continue to study?

I have been studying over the last two years for the WSET Wine Spirit Education Trust. I have achieved level one and two. I’m about to take my level three exam. I would then hope to start the level four next year, which is a two-year-long diploma. Graduating level four is a personal goal.

Interview by Will Hamilton,
intermediary and global marketing consultant, Hamilton Associates