{"id":44327,"date":"2025-10-23T05:15:54","date_gmt":"2025-10-23T05:15:54","guid":{"rendered":"https:\/\/employmenthero.com\/uk\/?post_type=news&p=44327"},"modified":"2026-02-03T17:04:56","modified_gmt":"2026-02-03T17:04:56","slug":"clement-ogbonnaya-redefining-pub-culture","status":"publish","type":"news","link":"https:\/\/employmenthero.com\/uk\/news\/clement-ogbonnaya-redefining-pub-culture\/","title":{"rendered":"This Publican Philosopher Is Putting Hope Back Into British Hospitality"},"content":{"rendered":"\n
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Clement Ogbonnaya gets pubs. But more than that, he understands exactly what it takes to make people feel part of their fabric.<\/strong><\/p>\n\n\n\n

The oft-quoted pearl of wisdom, \u201cpeople don\u2019t remember what you say or do, only how you make them feel\u201d, may be a bit of a clich\u00e9 in the hospitality<\/a> playbook. <\/p>\n\n\n\n

But for Clement, the brains behind South London\u2019s award-winning Prince of Peckham and Queen of the South pubs, it\u2019s a guiding philosophy. <\/p>\n\n\n\n

For every pint poured, playlist curated, and community event hosted under the watch of the CEO of The Village People<\/a> pub group, there\u2019s a palpable sense of warmth, belonging and genuine connection – the very qualities the Nigerian-born entrepreneur once found missing in the hospitality industry he grew up around.<\/p>\n\n\n\n

\u201cThat feeling of belonging has so many different layers. I realised as I got older, when it comes to partying or going out, everyone lives their best life. Your anxiety and problems are left at the door and everyone becomes part of this one-space journey. But there wasn\u2019t one that represented me.\u201d<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

The art of creating an inclusive business<\/h2>\n\n\n\n

Clement, who founded the Prince of Peckham<\/a> after working as a promoter for clubs across the UK capital, realised that despite the area he grew up in boasting an eclectic mix of cultures, with a heavy weighting towards West African influences, pub culture in his local area still made a lot of locals feel alienated.<\/p>\n\n\n\n

In conversation, he\u2019s strikingly warm and disarmingly open, a people-first CEO who seems to know every face that walks through the door. Stylish without being showy, witty without pretense, Clement exudes an easy charisma that makes it clear why his venues have become community magnets. <\/p>\n\n\n\n

When we speak, he\u2019s perched at a table in one of his pubs, right in the thick of things, juggling the odd question from a staff member or greeting punters mid-sentence, completely at home in the world he\u2019s built. His mind seems to fire in all directions at once. He laughs that his ADHD probably has something to do with it, but his focus always circles back to the same mission: creating inclusive spaces that make people feel seen.<\/p>\n\n\n\n

Family, heritage and pride sit at the heart of that mission. Fiercely proud of his Nigerian-British roots, Clement is determined to give marginalised communities a bigger stake in the UK\u2019s pub culture, to show that belonging in these spaces shouldn\u2019t come with conditions. <\/p>\n\n\n\n

\u201cOne of my proudest moments was during our opening with a small number of friends and a few members of the public,\u201d he says.<\/p>\n\n\n\n

\u201cTwo elderly ladies came up to me and told me they\u2019d been living in the local estate for 12 years and never walked into the pub that used to be there. They said, \u2018you\u2019re the first person that\u2019s taken on this pub that made us feel welcome, you\u2019ve given us hope.\u2019\u201d<\/p>\n\n\n\n

Turning Passion into a Thriving Enterprise<\/h2>\n\n\n\n

The rewards weren\u2019t just emotional either. Six years later, the pub would generate almost \u00a34m in revenue in a year, win the 2023 Be Inclusive Hospitality Pub of the Year award and form part of the broader Village People group, established in 2022. A lot of that success was due to the uniqueness of that offering. <\/p>\n\n\n\n

Both Prince of Peckham and Queen of the South, which opened in 2023, are so much more than pubs. Sure, they boast all the usual things you\u2019d expect to find in similar spaces: private event-hiring, traditional pub cuisine, drinks. But culturally rich offerings like Caribbean food from the likes of catering companies like Original Flava and White Men Can\u2019t Jerk, famous DJ residencies and popular and affordable dance nights that rival much more expensive and exclusive venues, give them the edge. <\/p>\n\n\n\n

\u201cWhen we found out that we had turned over \u00a34 million at Prince, I realised it was a lot more serious than I thought. With great power comes responsibility,\u201d Clement adds.<\/p>\n\n\n\n

An unlikely contributor to their success, beyond a smart business model, was the global pandemic. Unlike a number of ailing businesses impacted by lockdowns and government restrictions, under Clement\u2019s leadership, the pub was able to <\/strong>thrive. <\/p>\n\n\n\n

\u201cMy wife is a doctor. She was on the front line. It was a challenging time for a lot of people – especially in terms of mental health and loneliness. But it was a period that definitely propelled our business to shore. <\/p>\n\n\n\n

\u201cIt meant I could fall back, take stock of what we have and how we were going to move forward.\u201d<\/p>\n\n\n\n

Battling Economic Headwinds<\/h2>\n\n\n\n

But it hasn\u2019t all been plain sailing. No matter how popular the venues remain, today\u2019s economic pressures have taken a toll, with Queen of the South coming dangerously close to closure in recent months.<\/p>\n\n\n\n

On weathering this financial strain, in part through crowdfunding after former partner Young\u2019s threatened to close the pub down unless Clement bought the freehold, the CEO is blunt: \u201cIt\u2019s s***.\u201d He adds: \u201cIt has been really, really challenging to be honest with you\u2026 it\u2019s been treacherous.\u201d <\/p>\n\n\n\n

Employer National Insurance Contribution costs, which, after the 2024 Budget, rose from 13.8% to 15% in April 2025, while the secondary threshold changed from \u00a39,100 to \u00a35,000, also bit hard. <\/p>\n\n\n\n

Recent figures from the Office for National Statistics<\/a> also show that the hospitality sector has been hit harder<\/a> than any other in terms of losing payrolled employees. In September, it saw a decrease of 59,000 people.<\/p>\n\n\n\n

Clement says he\u2019s still hiring, even as many venues downsize. <\/p>\n\n\n\n

\u201cThis is a tough time for everyone,\u201d he admits. \u201cIt doesn\u2019t just impact employers, it impacts employees too. I try to be really tolerant and understanding of people. For instance, if someone\u2019s late once, twice, even three times, it\u2019s easy to just dismiss them, but for me, there\u2019s always a reason.\u201d<\/p>\n\n\n\n

That desire to understand speaks volumes about his leadership style. \u201cIf there\u2019s a disconnect, I want to understand it,\u201d he says. <\/p>\n\n\n\n

\u201cMaybe something\u2019s going on that\u2019s making them feel like work isn\u2019t that important right now. I\u2019d rather walk in that employee\u2019s shoes and find the best way to help them improve. It\u2019s about marrying the business\u2019s needs with the staff\u2019s wants.\u201d<\/p>\n\n\n\n

In anticipation of this year\u2019s Budget, which has been accompanied by whispers of more tax rises for businesses like his, Clement is frustrated, but pragmatic almost to the point of being fatalistic.<\/p>\n\n\n\n

\u201cWe\u2019re one of few sectors providing jobs for young people and local communities and yet we\u2019re squeezed and squeezed. My corporation tax came out last week and I tell you what, it was a lot\u2026 but what can you do? You have to pay it.<\/p>\n\n\n\n

\u201cIt\u2019s one of those funny ones where it\u2019s on your radar, but it\u2019s just something you have to watch and adjust to.\u201d<\/p>\n\n\n\n

Embracing Technology<\/h2>\n\n\n\n

Another thing he has adjusted to, is incorporating tech into his primarily face-to-face business, a move more businesses are making right now. But technology adoption in SMEs is still emerging. 91±¬ΑΟ data shows that 44% of employees use AI tools in their jobs at least a few times a month, while only 9% use them daily.<\/p>\n\n\n\n

Clement is one of the businesses seizing this opportunity by the horns. He already grasps the benefits of weaving tech into the background infrastructure: design, production, coordination and project workflows. As he says:<\/p>\n\n\n\n

\u201cPubs are a face-to-face business. You can\u2019t replace that with AI. It\u2019s more behind the scenes: back house control, production of flyers, artwork, project management tools,\u201d which leaves yet more time and effort to pour into interpersonal services. <\/p>\n\n\n\n

Building a Supportive Work Environment<\/h2>\n\n\n\n

Even amid the pressure to adapt – to take on technology, to evolve with shifting consumer habits, to survive rising costs – Clement\u2019s sense of purpose hasn\u2019t wavered. His employment practices are as inclusive as his branding – at a time when unemployment and a lack of vacancies among young people has put them in precarious situations<\/a>, <\/p>\n\n\n\n

\u201cMy workforce is made up of young people: young women, young black men, men of colour, people with disabilities, neurodivergent staff,\u201d he explains, adding that although \u201cthe system wasn’t built\u201d for underrepresented groups in the pub industry, or indeed his two young daughters, who also serve as inspiration for his passion to succeed, he\u2019s proud to build one that is. <\/p>\n\n\n\n

As he puts it, \u201cthere\u2019s always going to be a need for human interaction, for that social interaction. There will always be a need for community centres and pubs and people to meet face to face.\u201d<\/p>\n\n\n\n

Balancing Progress and Preservation<\/h2>\n\n\n\n

Clement\u2019s story captures something larger about this moment: the tension between progress and preservation. It\u2019s about how communities – and the people who hold them together – can embrace innovation without losing their essence. <\/p>\n\n\n\n

As a leader<\/a>, a label that Clement rejects, he says running a successful workforce and community-focused business is \u201calso about having the ability to pivot and be malleable. It\u2019s not a one-size-fits-all kind of scenario. That\u2019s just not how I live.\u201d\u00a0<\/p>\n\n\n\n

His outlook reflects a deeper kind of resilience that prizes adaptability without compromise, where flexibility and authenticity co-exist, and where change becomes a tool for strengthening, rather than replacing, community.<\/p>\n\n\n\n

Five Key Elements of Hospitality AI Can\u2019t Replace:<\/h2>\n\n\n\n
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  1. Genuine Connection<\/strong>
    A smile, a laugh, a warm welcome. Real human energy isn\u2019t something you can automate. People remember how you make them feel.<\/li>\n\n\n\n
  2. Cultural Understanding<\/strong>
    <\/strong>AI might analyse trends, but it will never live culture or serve a customer with intuition. True hospitality means reflecting the people and stories that shape your community.<\/li>\n\n\n\n
  3. Empathy<\/strong>
    <\/strong>Hospitality is emotional intelligence in action. You have to notice who feels left out and know how to make them feel at home.<\/li>\n\n\n\n
  4. Community<\/strong>
    <\/strong>Algorithms don\u2019t build trust. Real connection comes from showing up, listening and creating spaces where people belong.<\/li>\n\n\n\n
  5. Character<\/strong>
    <\/strong>Charisma can\u2019t be programmed. Warmth, humour and authenticity give a place its personality in ways technology will never match.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    From Prince of Peckham to Queen of the South, Clement Ogbonnaya is redefining London\u2019s pub scene – building inclusive spaces where community and culture thrive.<\/p>\n","protected":false},"author":30,"featured_media":44331,"template":"","meta":{"inline_featured_image":false,"_visual_mode":"business","exclude_from_algolia":false,"author_id":70413,"reading_time":"7 min read","display_reading_time":false,"homepage_thumbnail":0},"categories":[277],"tags":[],"learn_topic":[],"audience":[],"post_features":[],"class_list":["post-44327","news","type-news","status-publish","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/employmenthero.com\/uk\/wp-json\/wp\/v2\/news\/44327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/employmenthero.com\/uk\/wp-json\/wp\/v2\/news"}],"about":[{"href":"https:\/\/employmenthero.com\/uk\/wp-json\/wp\/v2\/types\/news"}],"author":[{"embeddable":true,"href":"https:\/\/employmenthero.com\/uk\/wp-json\/wp\/v2\/users\/30"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/employmenthero.com\/uk\/wp-json\/wp\/v2\/media\/44331"}],"wp:attachment":[{"href":"https:\/\/employmenthero.com\/uk\/wp-json\/wp\/v2\/media?parent=44327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/employmenthero.com\/uk\/wp-json\/wp\/v2\/categories?post=44327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/employmenthero.com\/uk\/wp-json\/wp\/v2\/tags?post=44327"},{"taxonomy":"learn_topic","embeddable":true,"href":"https:\/\/employmenthero.com\/uk\/wp-json\/wp\/v2\/learn_topic?post=44327"},{"taxonomy":"audience","embeddable":true,"href":"https:\/\/employmenthero.com\/uk\/wp-json\/wp\/v2\/audience?post=44327"},{"taxonomy":"post_features","embeddable":true,"href":"https:\/\/employmenthero.com\/uk\/wp-json\/wp\/v2\/post_features?post=44327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}