FOR the first instalment in our new series, Meet the Pub Landlord, we head to Ewyas Harold to meet Gino Fulgoni, owner and landlord of The Temple Bar Inn.
This is a pub many locals consider the beating heart of the village.
Gino bought The Temple Bar Inn in January 2020, just before a period that would challenge the hospitality industry like never before.
Having spent his career in hospitality, he says the decision to take on the pub was driven as much by passion as by opportunity.
He said: “The chance to purchase and run such a beautiful pub in the most picturesque part of the county was not to be missed."
While many may think pulling pints is the hardest part of the job, Gino is quick to point out that running a pub is far more complex.
He said: “There’s so much that goes on behind the scenes to create an environment people can enjoy and locals can be proud of.
“Pulling the pints is the easiest part!”
Like many, Gino has seen noticeable changes in trade over recent years.
People are socialising earlier in the day, a shift he views positively. Cost-of-living pressures, however, are an ongoing challenge.
“It’s our responsibility to provide value and enjoyment when customers choose to spend their hard-earned money with us,” he said.
Drinking habits are changing too, with “hybrid drinking” on the rise.
At The Temple Bar Inn, that means investing in quality zero-alcohol options, including a zero lager on draught, something close to home for Gino and his wife, who don’t drink themselves.
In a village setting, Gino believes a pub’s role is impossible to overstate.
He said: “We pride ourselves on being the central hub of the village.
“Somewhere people come to celebrate, moan or just pass the time.”
He adds that even residents who don’t regularly visit are still part of the wider community that the pub looks out for.
When asked if The Temple Bar Inn were to close, he said: “Put simply, the heart of the village would be lost.”
Food lovers will already know The Temple Bar Inn for one standout dish, its much‑talked‑about burger.
Made using Herefordshire beef from Mailes’ Butcher just across the road, the 8oz burger is topped with Emmental, streaky bacon and house burger sauce.
The finishing touch is a bespoke focaccia bun from Italian baker Domenico Scarpetta in Abergavenny, a deliberate move away from the ubiquitous brioche.
What truly sets The Temple Bar Inn apart, though, is its people.
“Our locals and our staff. We’re incredibly lucky to have such a great team serving fantastic locals in the beautiful village of Ewyas Harold.”
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