Pull up a stool and join us for a chat with Tim Skinner, hospitality consultant, publican, Pub Show 2026 ambassador and all-round industry expert. In this Taproom Talk interview, Tim shares his front-line insights on what’s brewing in pubs today, from changing customer habits to clever ways operators can stay one step ahead.

What does a typical day look like for you, from opening to closing time?  

A typical day for me in the pub follows a strict routine, although it often takes its own shape depending on what happens. I am an early riser, usually up around 4.30, and I like to have some time to myself in the morning. I gather my thoughts, write my list for the day, take Ted for a walk, have coffee and breakfast and catch up on any correspondence from the previous day. 

I arrive at the Devonshire around 06:45 and start by sending out a report to the pubs about the previous day and the plan for the day ahead. Then I update any admin that needs doing before heading to the cellar to organise everything, check deliveries, put stock away and do a stock take. I also try to complete one main task before we open, such as dealing with accounts, bookings or anything that needs resolving. 

Where I am for the rest of the day depends on which site needs support. I have grown from managing one pub to four in under two years, so the role is quite fluid, and I move around depending on what is required. Mondays I am usually in Guildford, otherwise it varies. 

Once we open it is all hands-on deck. Guests come first, so I place myself wherever I am needed and spend much of the day supporting the team and handling suppliers and enquiries. By the afternoon I am usually back here as we tend to get busy from about four until eight. I like to be behind the bar for a couple of hours, especially on Thursdays. It keeps me connected to the team and reminds me why I love the job. 

My finishing time varies. On busy evenings like last night, when we were doing Christmas decorations, I might be here until eleven, but usually I finish around nine. Then I read for a bit and get an early night, so I am ready to start again. No two days are the same and that is what I love about the industry. 

What do you enjoy most about being a pub owner?  

What I enjoy most about being a pub owner is looking after people. You can genuinely make someone’s day. If someone comes in feeling a bit low, you have a chat with them, lift their spirits, maybe give them a different perspective. You learn so much about different jobs, lives and situations. I meet people from all over the world, and it is incredible. You build these lovely little relationships, even if they only visit once a year because they are going to the theatre or celebrating an anniversary. 

One couple came in one Saturday in the summer and we got talking. They were American, staying nearby, and they told me that they had met in the pub. They were both training in acting around the corner and had come to London in the 1980s. It was 1987, I think. They met here one night and have come back every time they visit London. I still get goosebumps thinking about it. I took a photo with them, and it ended up being one of our most viewed posts, because everyone loves a love story. 

At the heart of it, I just love looking after people. I always tell my team to strip hospitality back to its bare bones. Forget the complexities, the skills and everything you must learn for a moment, and think of it like this: if you had someone coming round for dinner or a drink, what would you do? You would make sure the toilet is clean, plump the cushions, have drinks ready in the fridge and be in the mood to entertain. Then you simply look after them. Keeping it that simple really works. 

What’s one trend that you’ve noticed begin to take off recently in your pub?  

There are a few trends that have really taken off recently. The biggest is Guinness. It has always been popular, and we have always had our loyal stout drinkers, but over the last five or six years it has absolutely boomed, especially in the last two. It is now our biggest selling product, and the demographic has completely changed. You will see lots of young women happily ordering pints of Guinness, which has become a real trend. Because of that rise in interest, other stouts are starting to come through as well. Murphy’s has made a big impact and Beamish is coming back and trending now. 

Another major trend is zero alcohol, people who are sober curious or zebra drinking are becoming more common. They might come in the afternoon and start with a zero beer, then have a couple of alcoholic drinks, and then go back to zero again. 

On the spirits side, tequila and mezcal have really taken off. People are drinking tequila with fresh lime and soda, and that kind of serve has become very popular, much more so than vodka. I think it ties into health-conscious choices, especially post Covid. People’s attitudes to drinking have shifted. Even though we are an old school boozer where people come to drink and socialise, in general people are drinking less, more mindfully and more selectively. 

There is a perception that Gen Z do not drink or go out, but they do. I am noticing it more, although their approach is different. They are more considered. They research where they want to go, they know what they are going to have before they arrive, and they might only have one drink, but it will be a good cocktail or something they have chosen carefully. Cost of living plays into that too. People need to be more selective about where they go and what they spend, which is understandable but a bit sad. 

How do you go about choosing new suppliers or products for your pub? 

Choosing new suppliers or products is quite a varied process and never just one thing. People often approach me directly, either by popping into the pub, sending an email or getting in touch through Instagram. Sometimes it is a supplier I already have a relationship with, and other times it is simply about staying aware of what is happening in the drinks industry. By going out, talking to others and seeing what is trending, I can spot things that might work for us and reach out to people myself. 

With the latest pub I opened, we are free of tie-on wines, spirits and minerals, which has allowed me to go back to my little black book and reconnect with people I have worked with over the last fifteen years. I have been able to hand pick specialist products and re-engage with those relationships. For example, I work with a vineyard in Sussex that produces Sussex sparkling. I have known them since they first launched. They also create a beautiful Cote de Provence in collaboration with a French vineyard. It is a family run independent business that fits my ethos perfectly, so we work directly with them. We have chosen to sell their Sussex sparkling instead of champagne because the quality is on the same level, if not better. 

I also have a lovely friend, Jenny, who makes gin. She can come in and talk to the team about how to serve it, what it is about and the inspiration behind it. Those personal relationships are important to me. In general, I look for suppliers who align with my values. Quality is key, but I prefer to work with independents, local companies and family businesses where possible. It cannot always be done of course. Some products are iconic. Guinness is Guinness. 

Events and exhibitions, such as The Pub Show, do play a part as well. They are great for meeting new suppliers and discovering new products, and they help you stay ahead of the curve. I do not attend as often as I would like, but I am going more now because networking is so important. Building relationships within the industry matters, especially when things are moving so fast. With everything happening around the budget, we all must think about how to work smarter and more efficiently, and of course margin plays a part too.  

What’s your secret to keeping your pub at the heart of the community?  

This is a tough one, but I think the key is understanding what you are there to do. When you run a pub, you are a custodian first and foremost. It is not your pub. It belongs to the community and to the people who use it, and your role is to make it work for them. If you approach it with that mindset, everything else follows. 

Every pub is unique. You can have two pubs on the same street, and they will be completely different. So, I always try to spend as much time as possible at the start getting to know who is, what matters to people and what they want from their local. It will vary from place to place and staying relevant means understanding that people’s time and money are limited. If they choose to spend either with you, you must give them a good experience. 

Hospitality and service are not the same thing. Service is transactional. Hospitality is about how you make people feel when they walk through the door. For many guests it is their time out, a special occasion, a celebration or simply a moment they want to enjoy. Recognising that makes a real difference. 

Flexibility is important too. People will come to you with ideas, whether it is hosting a charity quiz, sponsoring a football team or offering work experience to young people. Working with them keeps you connected and relevant, and you never know what opportunities might come from it. 

Bonus question: Being in such a prime location, have you had any exciting celebrity guests?  

The most unexpected celebrity guest we have had was Harrison Ford. He was filming the Indiana Jones film somewhere in London at the time and staying nearby. I had heard whispers that he might be around, and one Saturday afternoon he simply walked in and sat quietly in the corner. I recognised him straightaway, but the golden rule with celebrities is to look after them exactly as you would anyone else and not make a fuss. He was enjoying his pint of Guinness in peace, but unfortunately one of my guests became a bit overexcited and went over to speak to him. I hovered nearby in case I needed to step in. She asked, excuse me, are you Harrison Ford? He looked up and, in the coolest way I have ever witnessed, replied, "sometimes", then went straight back to his pint. He actually came back twice that week and brought friends, so he clearly had a nice time. 

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