Graffham pub expansion plans given SDNP approval
Plans to expand the Woodcote restaurant in Graffham have been approved by the South Downs National Park Planning Committee, subject to some conditions and caveats.
The owner plans to create a hospitality destination by increasing the footprint of the current site, extending and remodelling the existing pub and rooms to provide a bistro, restaurant and 16 guest bedrooms in detached lodges. There are also plans to extend the car park and add EV charging stations.
The plans have been contentious and revised over time, with over 100 villagers objecting formally to the development. Many of their concerns centre on the scale of the project and its suitability for a small, downland village.
The objections raised points about the effect the enlarged pub might have on narrow country lanes and the local water and sewage infrastructure. As the pub is expanding in a rural area, many villagers were concerned that it could impact the environment and set a precedent for further development.
Despite community concern, the Parish Council was evenly split in its view of the proposal, with two councillors taking the view that the revised plans have been sensitively designed and are more appropriate to its landscape context than earlier iterations.
In a letter to the SDNP planning committee, they wrote that, subject to appropriate conditions: “The development could represent a positive asset to the village, supporting the long-term viability of The Woodcote and contributing to the local economy by attracting visitors who may also use other village facilities and businesses.”
Not everyone agreed with this assessment. Peter Bradley, representing the Foresters Arms in Graffham told the SNPA planning committee meeting on February 12, that the business will be “adversely impacted” by the development. He said: “The Woodcote is competing with us … This could cut our trade by 30%. If we lose 10%, we are done”.
Responding to impact concerns, Jamie Lumsden, Chief Executive of The Woodcote’s owner, Ledmore Capital, told the planning committee: “The former pub model is not viable…these proposals are designed to create a business that can endure.”
Noting that the development sits within the National Park, Mr Lumsden said: “The South Downs is not a museum … Our intention is The Woodcote draws its identity and meaning from the landscape … The food will be sourced from the South Downs and local area. Venison cooked at The Woodcote is sourced from our forest … This is not a fashionable gesture but a practical contribution to responsible deer management.”
Indeed, the restaurant's focus on farm-to-fork dining and sustainability demonstrates its ambition of gaining a coveted Michelin Green Star, the restaurant guide’s sustainability award.
The owners believe The Woodcote will be an “exemplar of the National Park’s values” and is an “act of long-term stewardship” that will benefit locals and land alike.