From Local Pub to Food Destination: The Beehive’s Story
For more than four decades, The Beehive in Houghton-le-Spring has been a much-loved part of the local community. At the heart of it all are Jimmy and Linda, who have been part of the pub’s story for an incredible 42 years.
When Jimmy and Linda first started at The Beehive, it was owned by a brewery. But when the brewery decided to sell up in 2000, they saw an opportunity to take the next step. Taking the plunge, they bought the pub themselves and set about making The Beehive their own.
Keeping it simple
In the early days of their ownership, The Beehive focused primarily on drinks, with a small lunch offering available between 12pm and 2pm on weekdays.
The menu was deliberately straightforward, serving classics such as sandwiches and soup to lunchtime customers. It worked well for the business, but over time, Jimmy and Linda recognised that there was an opportunity to take the food side of The Beehive to the next level.
That’s where Head Chef Dan came in.
A fresh approach to food
Dan joined The Beehive in 2023, taking some time initially to observe the business, its customers and the way the pub operated. From there, he began developing a plan to transform the food offering.
There was just one non-negotiable: the soup had to stay!
Dan started by building on the pub’s existing favourites, introducing dishes such as soup, sandwiches, pasta and pies. Once the new approach proved successful, it was time to push things further.
The menu began to evolve, incorporating some of the food trends and dishes customers were looking for - from loaded and indulgent burgers to one of the North East’s most beloved dishes, the Parmo, alongside plenty of other exciting options.
The results speak for themselves.
From 100 food covers to 1,000
Since Dan joined the team and transformed the food offering, The Beehive has seen an incredible increase in food covers - growing from around 100 covers a week to an impressive 1,000.
That’s a tenfold increase, highlighting just how much the food offering has changed the experience for customers and the wider business.
For Dan, keeping the menu fresh is a big part of that success. He works closely with Pioneer and regularly looks for ways to bring new ideas and seasonal inspiration to The Beehive.
“I often incorporate Pioneer’s monthly offers into my weekly specials,” says Dan. “It helps us keep the menu constantly changing and exciting for our customers.”
A partnership that keeps things moving
For Dan, having the right supplier relationship is just as important as having the right ingredients.
He’s proud to work with Pioneer and says he’s happy with the service he receives, adding that “they can’t do enough for me.”
It’s a partnership that gives Dan the flexibility to experiment, introduce new dishes and keep customers coming back to see what’s new.
From a simple lunchtime menu of soup and sandwiches to a thriving food operation serving around 1,000 covers a week, The Beehive’s journey is a great example of what can happen when a well-loved local pub embraces change while still holding on to the things that made it special in the first place.
You can book a table for The Beehive by clicking here
