Jeremy Clarkson confessed his idea of an all-British produce pub is leaving him with a big hole in his pocket after not realising the cost of certain products and not being ‘business minded’

Jeremy Clarkson would have been hoping his new pub venture would be a goldmine.

However, weeks after opening the doors for the first time, the former Top Gear star has admitted he is losing huge amounts of cash at present. It was revealed prior to opening that the establishment would only be using British ingredients – something his fans openly praised. Fans, weren’t however as quick to praise his pricing and took to social media to criticise the costly pub grub.

But Jeremy has confessed he has had to charge such prices – and is still losing money in doing so. The 64-year-old star revealed the venture is a lot more costly than he expected and pleaded with fans to “be kind” when it comes to receiving their bill.

Jeremy Clarkson owns The Farmer’s Dog pub ( 
Image:
PA)
Writing in The Times, he said: “I do ask, if you drop by, to remember this. Your lunch, if it arrives at all, is costing us a lot more than it’s costing you – so please be kind.”

Explaining just how much he anticipates to be losing, he went on: “I asked an AI program to work out what the average price of lunch in a Cotswolds pub is and just charged that. It’s possible that for every customer who comes through the door I’d lose about £10.”

He also explained how a business-minded person would have charged more for the all-British menu, but confessed that’s not him. Going through his costings, he revealed how expensive buying British was proving to be, compared to purchasing products from abroad. He claimed imported black pepper costs approximately £10 a kilogram, while a home-grown alternative can set him back ten times more.

Jeremy admitted his pub has been losing money ( 
Image:
PA)

Because of this, he says he has “failed” to make The Farmer’s Dog completely British produce despite trying his “absolute hardest”. While confirming he had been able to keep food produce fresh and local, the problem lay in his drinks menu.

“There have been some problems like, for instance, the simple G&T,” he added. “You can’t have a pub that doesn’t offer a gin and tonic. But there is quinine in tonic water, and you can’t grow that in Britain. Sure, I could have served gin and water instead, but I didn’t think you’d enjoy it very much. Especially as, instead of a slice of lemon, you’d have been given a slice of turnip, or some potato peelings.”

Products he did keep off the menu due to not having a British alternative, though, included avocado.