A COMPANY with Michelin star chef Raymond Blanc as a director is to reopen a Poole pub and create 55 jobs.

The White Brasserie Company has pledged the Britannia, at Ashley Cross, will return to being a “real local pub”.

In recent years, the venue had become the restaurant Maison Sax, which called in liquidators earlier this year.

The new owner plans to reopen the Britannia on October 17 after an extensive refurbishment, with a bar, a 150-seat restaurant and terrace and garden for 100.

The White Brasserie Company already operates the Oaks pub in Highcliffe, as well as Brasserie Blanc in Bournemouth’s Highcliff Marriott Hotel.

Mark Derry, executive chairman of Brasserie Bar Co – the parent company of the White Brasserie and Brasserie Blanc – said: “We’re restaurateurs running pubs but we’re very keen on pubs, we love them. The pub is really at the heart of the things.

“We really like to try and encourage local customers for both the bar and the restaurant.

“The main thing for us that distinguishes us from other people running pubs is we cook everything from fresh. Quite a lot of pub groups tend to cook off-site and bring it in or buy pre-made stuff.

“Quite a lot of restaurant groups are quite aggressive on price. The price of a pint in our place will be the same as all the other regular pubs. We don’t want to put people off because of price and we hope the food is competitively priced to ensure people come back.”

He added: “The very heart of our business is hospitality and we like to think we’re the best at it. We know your name and we know what you drink.”

He said there was a “fair bit to do” in refurbishing the building.

“Essentially it’s been turned into quite a plush restaurant and that really isn’t us. We’re a bit more rustic and a bit more traditional,” he said.

He acknowledged times were difficult for the hospitality amid spiralling costs.

“It’s really tough at the moment and I don’t think there’s any disguising that,” he said.

“We’re a well-supported business, we’re well resourced, we’re not going anywhere.

“I’ve been doing this all my life and I’m not going to stop now. We’ll get through it and there will be better times ahead. In the meantime by being good value we hope people will use us and keep coming.”

The company said the Britannia menu will feature traditional pub classics with French influences, cooked with sustainable produce. It said it will source its meat from the Queen’s butcher, Aubrey Allen, which is “renowned for its ethical approach, animal welfare standards and highest quality steaks, pork, burgers and more”.

Its head of design, Inge Watrobski, said: “With our signature take on traditional pub style the interiors will be warm and inviting with British made wool tartans, bespoke deep-buttoned vintage leather banquettes, fabulous wallpapers and our favourite quirky touches.”