Facilities

Commercial Kitchen
Private accommodation

Lead a Destination Venue on the Speyside Whisky Trail

The Bonnie Beastie offers a rare free‑of‑tie opportunity in the coastal Highland town of Forres, combining a premium village gastro pub feel with a warm lounge bar and an inviting restaurant space. Its position on the Speyside whisky trail ensures a steady flo...

Important Information

Annual rent £20,000
Additional information N/A
Weekly rent £385
Entry costs £16,000
Turnover royalty N/A
Forecasted operator turnover £415,524
Forecasted Operator Profit (inc machine profit) £29,904
Forecasted operator machine profit £0
Average Beer & Cider Discount* Preferred Discount Band
Type of Tie Free of Tie: All products
Agreement Free of tie tenancy Agreement. A fixed 5 year term.
Machine Product Agreement Unrestricted (100% to licensee)
Entry cost is approximately £16,000 which includes 25% of the fixtures & fittings value, deposit, stock and working capital. Any additional costs will be confirmed in your schedule 1 information. You will also need to obtain independent professional legal and financial advice. Please note, the fixtures and fittings value is estimated and will be confirmed on change day and an assisted purchase plan is available to purchase the remaining 75% of fixtures and fittings.
Deposit £6,000
Additional Information N/A
Estimated Fixtures & Fittings Value £5,000
Estimated Stock Value £0
Estimated Working Capital £5,000
Estimated Entry Cost £16,000
The trade space at the Bonnie Beastie is split between a high‑quality restaurant and a well‑presented lounge bar, creating two distinct but complementary environments. The main entrance opens into a layout where the restaurant sits to the left, fully decorated to a high standard with its own bar counter and seating for around fifty guests, giving it the feel of a premium dining destination. To the right, the lounge bar offers a warm and comfortable setting with a mix of fixed and loose seating for up to fifty people, ideal for casual drinking, socialising and accommodating both locals and visitors seeking a relaxed pub atmosphere. A fully functioning kitchen on the first floor supports both sides of the operation, enabling a consistent food offer across the entire venue.

Billy Guthrie

Business Development Manager

‘I have worked at Greene King and Belhaven for over 20 years, 17 of which have been as a Business Development Manager helping our leased and tenanted partners in Scotland. I see my role as that of a coach, working with my partners to support their businesses however I can to drive their success. I especially enjoy working with my partners to identify trends they can tap into to grow their businesses. As a passionate advocate for the important role of pubs in life and communities, I also enjoy supporting my partners to serve their local community.’