Brothers Matt and Tim Taylor have hospitality in their blood

Brothers Matt and Tim Taylor have hospitality in their blood. Independently, they ran bars and restaurants in London, Manhattan, Fort Lauderdale, The Alps and Canada before reuniting to make an impact on the Brighton pub scene.

Marriage and children saw both brothers move to nearby Worthing; an altogether calmer place to raise a family.

“When we moved to Worthing, it was interesting to see that everyone still travelled to Brighton to go out for a meal or a few drinks,” said Tim, “Of course, Brighton has a unique atmosphere and a wealth of pubs, clubs and restaurants, we just couldn’t understand why Worthing had nothing to offer.

“Matt and I decided that we’d open The Beach House on Worthing seafront in 2013. It was very cool and was immediately popular.

“Having proven the formula, we set about looking for a new venue. We’d noticed that The Corner House was available, and it seemed perfect, with plenty of outdoor space and a very versatile interior with some great original features including high ceilings and big windows.

“We contacted the agent and negotiated a deal with the outgoing tenant, before preparing a business plan for the landlord (Wellington Pub Co) which was accepted.  As soon as we completed the lease assignment we started the renovation by putting in new floors, new electrics and a new boiler. We then installed a trade kitchen, renovated the 1st floor apartment and opened 6 weeks later.

“It was completely Free of Tie, so we were free to offer an interesting range of local craft beers and explore trends, like the current popularity of craft gins. Our eclectic range of drinks mixed with locally sourced food are vital ingredients in our unique business model, something a tied pub is unable to offer. We understand that in this day and age, we must offer a luxury product, and provide our customers with what they want. Every customer must leave feeling they’ve had a great experience.

Customers love our hearty home cooked food and we take pride in the fact that we prepare a lot of the ingredients ourselves, even down to our bread and ice-cream which is lovingly created by our chefs on-site.”

“That was in 2015 and we haven’t looked back!”