Repairs and strengthening work set to begin

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OPPORTUNITY: Earthquake strengthening and work on the floor of the former Speight’s Ale House will begin later this month.
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The iconic Devon Tavern is not moving into the former Speight’s Ale House building, Braided River Community Trust chief executive officer Rob Reid says.

His comments quash rumors of a potential move circulating in town.

There are ‘‘absolutely no plans to move the Devon at all, in no way shape or form,’’ he said.

The building on Burnett St, owned by the trust, was formerly a restaurant under the Speight’s brand, it was closed in March last year by franchise owner Tony Potts.

Reid said there had been interest in the building since then but the trust had opted to carry out repair work while it was unoccupied.

‘‘The floor is damaged in there – it’s had moisture in there and the T and G flooring has popped up.

‘‘We were talking about doing some earthquake strengthening so we are replacing the floor and doing the under ground.’’

He said it was preferred buildings were strengthened to 67 per cent but ratings were set on the lowest portion of the building.

‘‘It’s not earthquake prone. We would rather buildings were 67 (per cent) but you’ve got to look at the cost benefit getting that last bit of work done.

‘‘It can be horrendously expensive.’’

He said the upstairs work was over 67 per cent of code but the downstairs needed to be done.

It made sense to get the under floor strengthening work done while flooring was being repaired.

The work was due to start on January 20. It is expected to take six weeks to complete repairs and strengthening.

The stylish two storey brick building – earthquake strengthened to over 34 per cent – was set up as hospitality business with kitchen and bar facilities, Reid said.

‘‘It lends itself to remaining a hospitality venue,’’ he said.

‘‘It doesn’t mean you can’t make it something else but it’s ready to go for someone to walk in to.’’

‘‘We can’t do anything until we get that floor sorted. We can’t commit to anything,’’ he said.

‘‘It should be in by around about the first of March.’’