Staff members at the most elevated pub in the UK have shared their experiences of working in the renowned establishment, likening it to a journey back in time.
Situated in Richmond, North Yorkshire, The Tan Hill Inn operates independently without any connections to the conventional grid system. This self-sufficiency demands significant effort to maintain operations, with the landlord, Andrew Hields, disclosing an annual expenditure of £100,000 solely to keep the lights on.
Perched at an altitude of 1,732 feet in the picturesque Yorkshire Dales, the pub, dating back to the 17th century, is isolated, located 11 miles from the nearest town of Kirkby Stephen accessible only via narrow, winding roads across the moors.
Exposed to harsh weather conditions, The Tan Hill Inn garnered global attention when 23 patrons, including a young child, were snowed in for five days earlier this year. A similar incident occurred in 2021, trapping 60 individuals amidst heavy snowdrifts. Andrew, a father of two, assumed ownership of the remote establishment in June 2018, marking a significant challenge that tested his diverse business acumen.
While previously engaged in ventures spanning renewable energy and marketing, Andrew had not managed a pub before taking the helm at The Tan Hill Inn. In addition to this establishment, he oversees operations at The Green Dragon Inn located 12 miles away in Hardraw, renowned for hosting Britain’s highest waterfall.
Reflecting on his experiences, Andrew stated, “This place drew on all my past expertise and skills, requiring rapid learning. Managing staffing challenges and logistical complexities here is demanding. The annual £100,000 cost to keep the lights on would be daunting for most pubs, but our high footfall of a thousand visitors weekly provides crucial support.”
The inn offers accommodation with six staff rooms and 11 guest rooms, leading to most employees staying on-site for several nights weekly. To facilitate transportation for staff members without their own vehicles, car-sharing arrangements and pub-provided lifts are available, with plans underway for a dedicated bus service.
Evolving from full-time residency, the live-in setup has proven more sustainable, given the intense and busy nature of operations. Staffing levels across both establishments can peak at around 50 during busy periods, fostering a familial atmosphere among the team, as highlighted by 26-year-old manager El Applegarth.
El, who commutes from Newcastle to split her time between Tan Hill and the Green Dragon, described the communal living experience akin to a university environment, fostering camaraderie among staff members.
The pub’s unique ambiance, characterized by meaningful interactions and a sense of community, resonated with El, who emphasized the establishment’s ability to bring people together in a distinctive way. Andrew emphasized the challenges of running a remote business, stressing the importance of effective marketing, exceptional customer service, and maintaining authenticity in the operation’s offerings.
Acknowledging the demanding nature of managing such establishments, Andrew underscored the necessity of passion and dedication in navigating the complexities of the business, emphasizing the crucial role of an enthusiastic team in driving success.