We spoke to Nick Fisher, Senior Associate based out of West office and caught up on his week and his favourite things about working at Fleurets.
- How has your week been?
The last week has been interesting, getting ready to bring a number of instructions to the market now that the holiday season is behind us. I've been on site at a viewing session for a lovely pub just outside Bath, inspecting a coastal pub in Devon and hosting a viewing session of a closed restaurant in Plymouth. A leisurely 500+ miles in the car.
- What is your role at Fleurets?
I work in the agency team in Bristol, advising landlords and tenants on sales, disposals and acquisitions. The main focus of my work is pubs and restaurants, but I'm getting more involved with hotel work as well. We cover a large geographical patch from the Bristol office, so work takes us into south Wales and as far as Cornwall.
- Favourite pub/bar to drink at?
The only one I get to drink at these days is my local, The Swan in Wedmore, which fortunately happens to be a really lovely village pub.
- What has been the highlight of your career so far?
One of the most satisfying deals I've been involved in was a letting to Angela Hartnett, a fantastic chef whose food I absolutely love. It was a shell unit within a hotel development in a buzzy part of London Bridge. The deal fell out of bed once and it was a real test of perseverance as it took almost 2 years to reach completion with numerous hurdles along the way, but visiting the restaurant during the soft launch, it was hugely satisfying to see the space brought to life (and to taste the delicious food!) and it still appears to be thriving today.
- Your final meal?
Probably a steak dinner with all the trimmings, washed down with a good bottle of red. And then definitely something chocolate for dessert. Wouldn't have to worry about the calories (or the bill!) if it was the final meal...
- How has the industry changed since you started at Fleurets?
Well it certainly hasn't got any easier. I joined the Bristol office of Fleurets just days before the second Covid lockdown at the end of 2020. Since then, there have been more lockdowns, the war in Ukraine and now a cost-of-living crisis. I don't think my job has ever been harder than it is now. This does however create opportunities and new entrants to the sector.
- What's your idea of a perfect Sunday?
A lie in (very rare with a 3 year old in the house), followed by a bike ride on the seafront with the family, then a long pub lunch before relaxing in the garden at home. If it was a perfect Sunday, it would involve watching a Tottenham win on the TV as well, but that might be asking for a bit much.
- Favourite thing about working at Fleurets?
The people. I always had the impression (from the outside looking in) that Fleurets was a company that employed good people, and when I joined in 2020 I was delighted to discover that is very much the case. On top of that, I really enjoy the variety of the work I get involved with and the freedom to go after any instruction if it makes business sense.
- What is your drink of choice and what do you avoid at all costs?
Having moved out of London in 2020, the West Country has proved to be a haven for decent ales. I avoid Sambuca at all costs!
- Where do you see the hospitality market in the next six months?
Hopefully in a much healthier place than it is today. It's dangerous making predictions at the moment as we've been expecting a wave of properties coming to the market, but there still seems to be a shortage of quality instructions. If some of the cost pressures that operators are facing continue to ease off, then hopefully the volume of transactions will start to look healthier again.
