A FAMILY of West Lothian publicans have passed a major milestone as they celebrate 50 years at the helm of their pub.
The MacGregors took on the Oatridge Hotel on Uphall’s Main Street in 1972. Three generations later, the family business is still going strong.
Gordon MacGregor – now 71 – took over from his father, Alexander, in 1998, before passing the business to his son and daughter, Gordon junior and Angela, seven years ago. However, Gordon remains active in the running of the pub, setting up in the morning and acting as cellarman as well as a valued host to many of the bar’s regulars.
He said: “We’d always had busy pubs in Glasgow before. When we looked round The Oatridge Hotel, it was a mess with 60s décor, only a handful of customers and Ushers beer on tap, which was poorly regarded locally.
“I told my dad it was a waste of time and we shouldn’t go ahead, but he had a good feeling about the pub’s potential, and he proved right.”
The family have overseen a range of upgrades over the decades, with the Oatridge now boasting a traditional bar, games room, a restaurant and a 120-seat beer garden in addition to seven en-suite letting rooms.
“We can’t thank people enough for backing The Oatridge Hotel over the past 50 years and seeing us through the pandemic,” said Gordon junior.
“We’re very fortunate to have been supported by a fantastic team of staff, too. A lot has changed since 1972, but a good local is as important as ever, especially when times are tough, as they are now. It’s a place where people can get together, share any troubles and leave feeling happier. The Oatridge Hotel has been part of Uphall life for more than 200 years, and we’re determined to carry on the legacy and keep it thriving for future generations to enjoy.”
Matt Dyson, operations director for Scotland at Star Pubs & Bars, which leases the Oatridge Hotel to the family, described the MacGregors as ‘superb licensees’.
“It’s an amazing accomplishment to have kept a pub at the top of its game for so long,” said Dyson.
“The MacGregors’ dedication, warm hospitality and high standards are second to none.”
