White Hart

139 London Road, Holybourne, Alton, Hampshire, GU34 4EY


The White Hart is a friendly, award winning Hampshire public house with a vibrant atmosphere along with a fantastic selection of beers, wines and spirits and varied menu. This public house benefits from a large restaurant, bar area, six en-suite letting rooms, large garden and extensive car park. The new operator will need to keep it at the heart of the community and exploit all revenue streams. The site is currently trading at a sales split of approximately 50% wet, 35% food and 20% letting rooms.


Holybourne is an idyllic village located near Alton in Hampshire. There is a strong road network in the near proximity and a train station is a short drive from the pub. All local amenities including shops and schools are also nearby. Holybourne is the perfect base from which to explore Hampshire's stunning countryside, Jane Austen's Chawton Home, South Downs National Park & The Watercress Line

Business Information

Annual rent


Weekly rent


Entry costs


Turnover royalty


Forecasted Operator Turnover


Forecasted Operator Profit (inc machine profit)


Forecasted Operator Machine Profit


Average Beer & Cider Discount*


Type of Tie

Partial tie: Tied All Beer & All Cider


Standard Tenancy Agreement A fixed 5 year term agreement

Entry cost is approximately £64,750.00 which includes Fixtures & Fittings at 25% of estimated valuation, stock, glassware, cutlery, crockery, fuel and cleaning materials, legal, brokers and stocktaking fees, training fees, schedule of condition, working capital and deposit. Please note Fixtures and Fittings are estimated at approximately £35,000. An assisted purchase of F&F may be available with a 25% deposit on change day and weekly re payments to purchase the remaining 75% over an agreed period



Fixtures & Fittings


Legal Admin Fee


Broker Fee


Stocktaking Fee


Working Capital


Other Costs


Total Entry Costs


You will need to estimate the turnover you expect to achieve from the pub, with regard to food and accommodation (if applicable). Barrelage figures are given to assist you with calculations. All figures represent products bought from Greene King only. **Please note trading volumes for year 2020 are for part year trading and reflect the impact of closure during the Covid 19 pandemic**

Year Beer (Brls) Wine & Spirits (Ltrs) Minerals (Ltrs)
2020 86 1 934
2019 163 13 318
2018 170 13 615

The trade area consists of a separate restaurant supported by more casual dining and drinking areas. The bar and restaurant are supported and serviced by a long, well equipped bar. There are excellent external trading areas at both front and back of the house. A new patio area is located at the front (twenty covers) and a large grassed garden at the back of the house (circa one hundred and twenty covers) with a fixed and covered BBQ area, children's play equipment plus another patio. There is also a large car park with circa twenty six spaces. The trade area is complimented by six x en-suite letting rooms that have been finished to an exceptional standard. There is a very large and well equipped commercial kitchen situated behind the bar, a designated office and a basement cellar.

Trade Bars


Trade Dining Areas


Trade Kitchens


Trade Food Covers


Trade Gardens


Trade Patio Areas


Trade Rooms to Let


Meeting Rooms


External Child Play Areas


Function Rooms


Customer Car Park Spaces


Current Premises License Opening Hours

Sun - Thu: 07:00-00:30
Fri - Sat 07:00-01:30

The private accommodation is finished to an excellent standard and consists of two double bedrooms, a large lounge and a bathroom / toilet

Private Rooms




Dining Rooms


Double Bedrooms


Single Bedrooms






Private Kitchens






BDM Portrait

I am seeking an experienced operator who has a proven track record of running successful hospitality businesses. The site is already a large scale operation and ability to exploit all revenue streams and seek out new opening will be key. If this sounds like your next opportunity, then please contact the recruitment team for further information.

Rob Ayling, Business Development Manager

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