Pictured are Philippa & Jonathan with, behind the bar, Abby Harper, Front of House Bar Manager and Head Chef Tom Hughes

In the episode we pose our ten questions to Philippa Smart & Jonathan Bryan, Co-owners and directors of the Hollybush Inn, Seighford

What inspired you to run a pub?
The Hollybush has been a part of our family and the community for generations. It’s more than a business; it’s a hub for the village. We wanted to preserve its charm, bring people together over great food, and create a space where everyone feels at home from home. Plus, there’s something magical about running a 17th-century pub steeped in history

Why should people come to your pub?
We’re all about serving the best home-cooked pub food in Staffordshire, from our famous Sunday carveries to hearty classics. Our warm and welcoming vibe, paired with a pint of perfectly poured ale, makes The Hollybush a place where memories are made. Locals and regulars love us, and we’re working hard to make sure they always do

What will we find behind the bar to delight our tastebuds?
We’ve got a well-stocked bar featuring locally brewed ales, a growing selection of gins, and all your favourite tipples. Whether you fancy a crisp cider, a smooth stout, or a cheeky gin and tonic, we’ve got you covered. We’re always on the lookout for new additions, so there’s something fresh to try every visit

Do you have any regular or occasional events?
Our Sunday carveries are legendary, and we hold quiz nights, live music evenings and The King of Hearts charity event to bring the community together. We also love celebrating events like Easter, VE Day and Bank Holidays with themed menus and activities for families

What are the best & worst parts of the job?
The best part? Seeing happy customers enjoying their meals and drinks, and knowing we’re a cornerstone of the community.
The worst? It’s a tie between the late nights and the occasional pot washing shift – but hey, it’s all part of the job, and we wouldn’t have it any other way

You have some time off – what do you do?
Free time? Free time is rare, but when we get it, we enjoy long walks in nature, experimenting with new recipes, and spending time with family. It’s important to recharge to keep the pub running smoothly

Any funny moments you can share?
One time, a regular walked in dressed as a giant chicken for a stag do. He ordered a pint, sat down, and acted like it was the most normal thing in the world. The whole pub was in stitches particularly when he needed to go to the gents toilet!

What three words best describe your pub?
Welcoming. Delicious. Historic

How could CAMRA (local & national) help support you?
Promoting local pubs like ours through features like this is a fantastic start! CAMRA could also help by encouraging more people to explore village pubs, supporting local beer festivals, and advocating for fair pricing on ales to help small pubs thrive

Tell us you best (or worst) pub joke
What was Postman Pat called when he was made redundant?
PAT

Many thanks to Philippa & Jonathan for taking the time to answer our questions
If you run a pub in the Heart of Staffordshire area and would like to take part in a future ‘Meet the Publican’ feature, please get in touch