Facilities

Garden
Car park
Commercial Kitchen
Private accommodation

Turn a Country Favourite into a Dining Destination

Set in the heart of the Berkshire countryside, the Jolly Farmer, Hurst presents an exciting opportunity to take on a traditional village pub with significant potential to become a sought-after food destination. Combining the charm of a welcoming country local ...

Important Information

Annual rent £25,000
Additional information N/A
Weekly rent £481
Entry costs £22,500
Turnover royalty N/A
Forecasted operator turnover £390,069
Forecasted Operator Profit (inc machine profit) £24,736
Forecasted operator machine profit £0
Average Beer & Cider Discount* £108
Type of Tie Full tie: Access to Discounted Wines, Spirits & Minerals Price List
Agreement Standard Tenancy Agreement. A fixed 5 year term.
Machine Product Agreement Unrestricted (100% to licensee)
Entry cost is approximately £22500 which includes 25% of the fixtures & fittings value, deposit, stock and working capital. Any additional costs will be confirmed in your schedule 1 information. You will also need to obtain independent professional legal and financial advice. Please note, the fixtures and fittings value is estimated and will be confirmed on change day and an assisted purchase plan is available to purchase the remaining 75% of fixtures and fittings.
Deposit £6,250
Additional Information N/A
Estimated Fixtures & Fittings Value £6,250
Estimated Stock Value £5,000
Estimated Working Capital £5,000
Estimated Entry Cost £22,500
The pub offers a well-laid-out trading environment with a main bar, dedicated dining area and trade kitchen supporting approximately 60 covers. Outside, a spacious garden and large patio provide excellent opportunities for al fresco dining, family visits, seasonal events and casual drinks. Customer parking further enhances accessibility, making the pub suitable for both local trade and destination dining

Shaun Beedles

Business Development Manager

‘I joined Greene King in March 2026 as a Business Development Manager, bringing 11 years’ experience in BDM roles—six of those as a Senior BDM leading a team. Most recently, I spent that time with Stonegate Pub Company. Before becoming a BDM, I worked as an Operations Manager and Franchisee Consultant for McDonald’s Restaurants Ltd, and I also owned a FOT pub business. I believe great tenants and franchisees live the core principles of hospitality: outstanding service, genuine pride in product quality, and a clean, well-maintained pub. In my role, I enjoy working in true partnership—supporting operators to achieve their plans and, ideally, exceed them. And what I love about pubs is their variety and their place in people’s lives: whether it’s great food, great sport, or being a community hub, the best pubs are built on real passion for what they do.’