A HEREFORD pub is undergoing a major refurbishment as a new boss takes it over.

The Spread Eagle in Hereford shut its doors on New Year’s Eve, but will soon be reopen as Craig Price rebrands it.

Formerly a head chef at Gilbies in the city centre for 18 months, Mr Price aims to turn the Spread, in King Street, into a venue with more of a bistro-wine bar feel.


He is hands-on with the month-long refurb, with the Spread reopening to the public on Saturday, February 4.

As well as the main 70-seat restaurant, with a new menu and drinks offering, he is excited about a private members’ VIP club upstairs.

“We’re going to have a range of higher-end wines and a fine wine list, accompanied with high-end spirits, brandies, whiskies... everything like that," he said.

Hereford Times: Mr Price said he will be hands on at the new, high-end venue. Picture: Rob Davies Mr Price said he will be hands on at the new, high-end venue. Picture: Rob Davies

“It’s going to be very much that if you’re not on the list, you’re not coming in.

“It’s going to be for people who want peace and quiet and something a bit different. I don’t think there is a private, private room anywhere in Hereford, unless you hire something.

“There’s definitely not anywhere at heart that offers high-end wine and definitely not fine wines.”

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He said some of the new menu items, which will exclusively be available in the members’ club upstairs, include caviar and foie gras.

He said a lot of the older clientele he had spoken to were looking forward to somewhere “really exclusive where they can just chill out”.


After opening, the Spread will be open seven days a week, with the main menu available six days a week and a standalone menu on a Sunday.

After working at Gilbies for 18 months, he said he has seen the ups and downs of the industry recently.

But he remains upbeat and said businesses that have a good offering and are proactive have success, including his neighbours at the Orange Tree, which is also under new ownership.

He also said about the importance of working with local suppliers, and he said he will be sourcing produce from as close to the city centre venue as possible.