A pub has been “transformed” after bringing in a new head chef to tackle the challenges the industry is facing.

Barney Baulu, the landlord of The Kings Arms in All Cannings, brought in new head chef Declan Davidson as part of a plan to overhaul the pub’s image by revamping the food menu.

Mr Baulu and Mr Davidson aim to turn the premises into a destination pub in order to tackle the downturn many pubs have faced nationally as a result of Covid-19 and the rising cost of energy.

Mr Davidson, who has been working at the village pub for nearly a month, was excited about the impact the changes had on the pub’s trade.

He said: “The future of the pub is looking very bright. We’ve had a lot of love from Devizes and people have come because they’ve seen pictures of the food and it has been well received.

Swindon Advertiser: Mr Davidson's roast at the Kings Arms.Mr Davidson's roast at the Kings Arms. (Image: The Kings Arms)

“We’ve had interest from as far as Marlborough so the future is very bright. We’re looking forward to a busy summer and we’re already seeing a massive peak in trade.

“Barney wanted to uplift the food and become a destination place… one or two AA rosettes would probably be the dream but my main focus is just to produce good food.”

Mr Davidson believes that, now more than ever, people need to support their locals by eating there as well as drinking.

He added: “We want to be gastronomically led because it is very hard for pubs to make money on beer at the moment, as ridiculous as that sounds, and most landlords make their money on food.

Swindon Advertiser: The Kings Arms' menu has been revamped.The Kings Arms' menu has been revamped. (Image: The Kings Arms)

“Luckily, we’re with Wadworth, which is one of the better breweries, but some breweries are decimating pubs and most don’t even break even on beer alone.

“In order for the local village pub trade to survive people need to support them. They won’t support themselves, if people keep eating at chain restaurants run by soulless corporations we will lose British pubs.”

Mr Baulu agreed: “The industry has been hit by Covid and then again by energy costs. Controlling costs is difficult and energy is one that has increased dramatically in the hospitality sector.”

But both men are hopeful the reinvention of their menu will reap rewards.

Swindon Advertiser: The pair have a vision of high-end dining.The pair have a vision of high-end dining. (Image: The Kings Arms)

The new menu offers “traditional but high-end pub food”, all freshly cooked, and will boast a range of platters.

This includes a new steak platter, for two to three people, a seafood platter, and a Sunday lunch platter which will launch on Mother’s Day.