Cock & Bull story with a happy ending

By ELLEN READ

The first thing which strikes you when you enter the Cock & Bull pub at Botany Town Centre is the English memorabilia smothering the walls.

From the self-explanatory Royal Room to the cricket trinkets and old brewing paraphernalia, barely an inch is left spare.

And that's how owner Kieran Meyer planned it.

Travelling in England and Europe, he became aware of a gap in the New Zealand market for an English-style pub with good beer and the ability to attract families and business people.

"I wanted a place which had a clean safe environment like a tidy English pub. A place where the food and alcohol complement each other," Mr Meyer said.

So the Cock & Bull came into existence. Except that it wasn't quite that easy.

Frustrated by the lack of financial backing and support, Mr Meyer called on his family for help. They responded with help ranging from cash to hard labour.

That was in 1995, when the original Cock & Bull pub and brewery opened in Pakuranga.

From those humble beginnings Mr Meyer has built up a thriving business.

The pub's beer is still brewed in Pakuranga, but two more venues have been opened, in Botany and in Ellerslie.

More are planned, including possibly one in Auckland's central business district.

In June, the pub and brewing company was named business of the year in the WestpacTrust Manukau Business Excellence Awards.

On the same night, the company also won the Australian International Beer Awards award for the best draught ale produced by a small brewery.

The Cock & Bull began brewing ales and lagers in 1995, using traditional brewing methods without chemicals or preservatives.

Since the third Cock & Bull opened, annual production from the brewery has increased from 40,000 litres in 1995/96 to 180,000 litres in last year.

While he has plenty of plans still to fulfil, Mr Meyer said the company had exceeded expectations, both in financial performance and in its popularity.

"Our objective is to create an upmarket environment for the public to enjoy our on-premise brewed beer as well as a range of wines and spirits and pub food, with service being paramount," he said.

"Cock & Bull will continue with its philosophy, which is to do ordinary things extraordinarily well."

His advice to other aspiring business owners is to ensure that the product they're going to sell is unique.

"Make sure it has a competitive advantage and that you have a sound business plan," he said.

The Cock & Bull's next move could be into franchising.

Mr Meyer said he has had many approaches from would-be franchisees and is working on documenting the company's processes to ensure the same product, atmosphere and style of service would be available nationwide.