Jeremy Mogford first entered the hospitality market in 1973 with a £10,000 investment in the first Browns Restaurant and Bar in Brighton. After establishing a seven-strong chain of restaurants with partner John Mayhew in university towns by 1996, boasting a turnover of £15m, he sold the business to Bass Brewery for £35m. It was during this time that he also formed a partnership with Raymond Blanc to create a bakery and patisserie Maison Blanc.
In the 80s and 90s, he moved on to hotels and turned his attentions to renovating interesting buildings into high-end boutique hotels. In 1989 he opened The Old Parsonage Hotel in Oxford and ten years later launched The Old Bank Hotel in the city centre.
The last three years have seen a refurbishment rolled out at the five-star Old Bank Hotel and in-house Quod Restaurant, with all 43 bedrooms, public areas and dining spaces given a makeover to ensure standards are upheld. A new rooftop room, complete with open-air terrace, was also created maximise the building’s potential.
The 17th century Old Parsonage Hotel & Grill and Gee’s Restaurant was upgraded alongside, with both projects boosted by a £8.5m funding package secured by Jeremy from Santander. Speaking at the time, Jeremy said the refurbishment meant that the group could continue to offer customers the ‘highest possible standard and level of service’.
The company is also in the process of creating its own laundry site, in a bid to guarantee its ‘five star plus’ quality to the two hotels and restaurants in the portfolio. Not one to rest on his laurels, Jeremy has also confirmed that he is exploring the potential of creating a new spa at the Old Bank Hotel, which will be located in an historic converted barn to the rear of the building. Watch this space.
Properties: Old Bank Hotel, Old Parsonage Hotel