The Grade II-listed building, which dates back to the 1700s, has served various roles over the centuries, including as a manor house and a military fort.
It is a striking a building set within the leafy surrounds of Sidcup Place with grand staircases, high ceilings, and large sash windows.
The building offers a sense of scale and presence rarely found in local pubs.
Following a major refurbishment, The Star is positioning itself as a food-led pub and events venue, while keeping one foot firmly planted in its heritage.
Pete, who also runs the Kings Arms in Bexleyheath, told the News Shopper: “The opening couple of months, you tend to find your feet as you go, because as much as you’ve got a plan for what you’re doing and you’ve got plenty of experience in it, it doesn’t mean things don’t need to change or be adapted.
“It’s almost impossible to expect everything to be perfect from the outset but we are in a really strong position now.
“The refurbishment has included the entire building.
“Every floor, every wall, every ceiling got redecorated in some fashion.
“The patio took two guys two weeks – it was relentless, but it made a big difference.”
The recent renovations have brought these features to the fore – opening up previously unused spaces, restoring original details, and enhancing the natural light that pours through the front entrance.
The setting, overlooking the adjacent parkland, gives the pub a stately feel that’s both welcoming and impressive.
The Star has started to find its rhythm since reopening, and is already looking ahead to a packed calendar of events.
Pete explained: “In the last couple of weeks, we’ve started making more menu adaptions. The plan was always to make weekly menu adaptations, but we needed to let the team settle for the first few months.
“We’ve introduced the pizzas to the outside and they’ve proven very popular.
“We’ve introduced the QR codes to our tables so people can order food and drink—something we hadn’t operated before.”
The space, which includes a large dining room, orangery and expansive outdoor area, has hosted a variety of recent events, including a local solicitors’ summer party, political speeches, the venue’s first Supercar Club meet as well as many birthdays and wakes.
There are plans for outdoor tribute acts across the summer, starting with an Oasis-inspired event which will take place in the car park.
Pete added: “We’ve booked in for the winter months too. Beginning of October, we’ve got Dine With Freddie Mercury—that’ll be set courses and a Freddie Mercury tribute.”
The team have also begun work on Halloween events, including a murder mystery night, and plans for Christmas are already underway.
Alongside the events, the food offering continues to evolve, with recent changes including the addition of arancini and seasonal asparagus dishes to the starters menu.
While the venue has always had a reputation for its size, Pete is keen for it to become a destination where people return for events such as date nights or birthdays as well as a local stop off for a pint.
He explained: “We’ve had lots of neighbours come in and say thank you. They’ve told us they’re really pleased something better is happening in this location.
“One person left a review saying they’d lived here a year and never noticed the building before—said it was like finding something brand new on their doorstep.”
He said that while the venue had previously leaned more towards drinks, it’s now closer to a 50/50 split with food.
He said: “We’re seeing more dwell time now. People are sitting down for dinner, then coming back to the bar area. The building allows you to have a night out in one.”
The space also proved more family-friendly than expected.
Pete continued: “Originally, we were considering no children after 9pm but actually, we never adopted that.
“Where we get lots of parties out in the orangery, and people coming back after a day out—it felt like the kids were part of the building. It works.”
Future plans include the potential for guest accommodation upstairs, as well as discounted staff accommodation.
He added: “We’ve had plans drawn up.
“We’re not putting in applications yet, but we’ve looked at layouts. Something we might start working on sooner is staff accommodation.”
Pete said feedback so far has largely been positive, though the team remain open to suggestions.
He said: “If we’ve made someone passionate enough to review either positively or negatively, we’ll take the time to read it.
“We’ve changed things based on what people have said. We’re not just doing food and drink and saying be gone—we’re actively trying to improve all the time.”
