Recently taken over by hospitality group A Rule of Tum, Dr Foster — the iconic pub on Gloucester Docks — has had a complete transformation inside and out, giving it a new lease of life, restoring the historic Kimberley Warehouse to its former glory.
With a string of successful businesses across Hereford, Worcester and now Gloucester, SoGlos finds out more about the hospitality moguls plans and ideas going forward...
Could you tell us a little bit about your background?
ART (A Rule of Tum) is a group of hospitality businesses owned and operated by Rupert, Edwin, Dorian and Adam, alongside a large team of incredibly talented people. Our mission is to serve delicious, chef-led food in inspiring venues.
Founded in 2013, ART started as a passion project by a few Herefordians who were driven by a desire to elevate everyday food. With a focus on crafting curated plates from otherwise honest dishes and inspired by local ingredients. You can find our dedicated family of passionate individuals working thoughtfully to create memorable food experiences in Herefordshire, Worcestershire, and Gloucester.
Dorian and Rupert honed their skills by opening and running restaurants in London. Dorian quickly realised that his hometown of Hereford was distinctly lacking in quality food options. This realisation prompted him to return home and launch the ART project with his brother. Rupert stayed in London a few years longer honing his skills, after which he returned to join the company as director in 2017.
Edwin, with a
lifelong career in hospitality, contributed his business acumen and restaurant
management expertise to the venture.
Adam, a serial entrepreneur and the creative mind behind many successful F&B businesses has recently joined the team as creative director. His energy and creativity drives the design and the customer journey throughout our restaurants.
You’ve got venues in Hereford and Worcester – why did you choose Gloucester to expand to next?
Initially we had been planning to bring our Maneki Ramen brand to the Docks, so we were already familiar with the area. When the Dr. Foster pub became available, our entire team was instantly drawn to it and the potential it offered.
Geographically, it's a perfect fit for us to expand the ART group further afield into new locations and the waterfront venue is one of the best in the city.
What features stood out to you in this venue?
The industrialism of the former dockside warehouse and its fantastic location right on the canal make it an ideal spot for us. All of our venues occupy architecturally interesting interiors and the various spaces it offers inside and out are perfect for our diverse offerings: brunch in the conservatory, drinks by the water with views of the canal, relaxing in the cool courtyard after a long dog walk, enjoying a cozy drink in the downstairs bar, or indulging in a three-course dinner in the upstairs restaurant. It oozes character and charm and was the perfect fit for us.
How would you describe Dr Foster to someone who hasn’t yet visited?
Dr. Foster is the ideal destination for any occasion, offering a cozy atmosphere, beautiful design and a welcoming ambiance. Located in a picturesque waterside spot in central Gloucester, it provides the quintessential pub experience. It's a place where you can enjoy fantastic food in an idyllic setting.
Dr. Foster appeals to all audiences — from young to old, solo diners to large groups, and both drinkers and food lovers.
What’s your favourite dish on the menu right now?
Probably the Dr. Foster Benedict for brunch — a delicious black pudding bubble and squeak crumbed cake with poached eggs and hollandaise.
For dinner, I'd likely start with the smoked chicken and ham hock terrine with truffle mayo, followed by the 19oz Picanha rump steak to share, if I have a friend to join me.
And to finish, the decadent sticky toffee pudding.
Could you tell us a bit about your Chefpreneur business model and why you introduced it?
Our Chefpreneur programme focuses on heroing chefs by making them stakeholders in the business they operate, fostering a sense of ownership and collaboration in its success.
This business model at ART Hospitality Group is designed to cultivate a collaborative and innovative environment by enabling chefs to become restaurateurs. We introduced this model to ensure that the creative talent driving our success is directly invested in the company’s growth. Each chef is granted equity shares based on their starting point and contributions, fostering a sense of ownership and shared purpose.
This approach not only incentivises chefs with financial rewards but also encourages their personal and professional development. By aligning the chefs' success with the company’s, we maintain high standards and consistent performance across all our restaurant brands, ultimately leading to sustainable growth and a dynamic culinary experience for our patrons.
What can we expect to see from you guys/Dr Foster over the coming months?
In the coming months, you can look forward to some exciting developments from us at Dr. Foster. We are focused on adding to the growing excitement for the historic docks area with our new venue.
Our vision includes transforming the old building into a thriving destination, with tables on the water's edge for guests to enjoy stunning quay views and exceptional hospitality. This initiative aims to make the docks a much-loved location and ensure a memorable experience for both locals and visitors.
We look forward to working with the community to enhance the docks and grow Dr. Foster into a premier destination and we’ll also be opening Maneki Ramen Birmingham in late 2024, bringing our award-winning offer to a larger city.
Additionally, we’re planning to launch a new burger shop in the second quarter of 2025.
Stay tuned for more updates as we continue to
expand and enhance our business.
