At a time when London’s hospitality sector continues to navigate rising costs, shifting consumer habits and a wave of venue closures, success stories are becoming increasingly valuable. Few operators embody that resilience quite like hospitality entrepreneurs Lisa Loebenberg and Emma Willis, whose latest venture, The Hill, has officially opened its doors in Streatham.
Located on Streatham High Road, The Hill represents the evolution of the much-loved SW16 Bar & Kitchen, retaining the venue’s community spirit while introducing a renewed focus on accessible dining, traditional pub hospitality and seasonal British food.
For Loebenberg and Willis, the opening is another significant milestone in a hospitality journey that has seen them become two of South London’s most respected operators.
Building Success Through Community
The pair first gained widespread recognition after taking over Balham institution Exhibit in 2019. Under their stewardship, the venue underwent a remarkable transformation, becoming one of South London’s most successful hospitality destinations and recently securing both Best Events Venue and Best Bar in London at the prestigious Muddy Stilettos Awards.
Their reputation grew further in 2023 when they stepped in to rescue independent pizza brand Mamma Dough from administration, safeguarding jobs and preserving a much-loved local business. Since then, the brand has continued to expand, with additional openings planned later this year.
What sets Loebenberg and Willis apart is not simply their commercial success, but their ability to understand the communities they serve.
“We’ve always believed successful hospitality starts with understanding what local people actually want,” explains Lisa Loebenberg. “The Hill isn’t about following trends. It’s about creating a great neighbourhood pub that people can genuinely afford to use regularly and feel proud to call their local.”
Returning to the Heart of the British Pub
While hospitality concepts increasingly chase novelty and social media trends, The Hill takes a refreshingly different approach.
The venue celebrates the enduring appeal of the traditional British pub, combining warm hospitality with high-quality food and drink in an environment designed to be welcoming and accessible.
The kitchen is led by Head Chef Oliver Brown and overseen by Executive Chef Antonio Raspone, recently recognised as Pizza Chef of the Year. Together, the team has developed a menu centred on British pub classics made using seasonal produce sourced from British farmers and suppliers.
Guests can expect premium burgers, steaks, traditional bar snacks and generous Sunday roasts, complemented by a carefully curated drinks offering featuring well-kept pints, approachable wines and classic cocktails.
The Hill is also embracing the social role pubs have traditionally played within local communities. Weekly events include a free pub quiz every Wednesday and a Tuesday Steak Night offering bavette steak and fries for £15, creating reasons for guests to return throughout the week.
Accessibility at the Core
Perhaps the most notable aspect of The Hill’s philosophy is its commitment to affordability.
As many hospitality venues continue to move upmarket, Loebenberg and Willis have intentionally focused on ensuring local residents can enjoy the venue regularly rather than reserving visits for special occasions.
“Hospitality should be accessible,” says Emma Willis. “We never want local people to feel excluded because of price. Whether it’s a pint after work, a steak night with friends or a Sunday roast with family, we want The Hill to be somewhere people can enjoy regularly, not just for special occasions.”
It’s a philosophy that reflects broader shifts within the industry, where operators are increasingly recognising the value of consistency, loyalty and genuine neighbourhood engagement over fleeting trends.
Preserving Local Heritage
Although The Hill introduces a new identity, the team is keen to emphasise continuity rather than reinvention.
Much of the existing SW16 team remains in place, while the venue continues its longstanding commitment to local initiatives, work experience opportunities and charitable causes throughout Streatham.
“SW16 was an incredibly important part of our journey and of the local area,” says Willis. “The Hill keeps the same heart, the same team and the same commitment to looking after people. We’ve simply returned to the timeless idea of what a great British pub can be.”
General Manager Clark James believes that sense of belonging will ultimately define the venue’s success.
“The best pubs become part of the fabric of their neighbourhood,” he says. “We’re here for after work pints, midweek dinners, Sunday roasts, first dates, celebrations and everything in between. We want The Hill to become one of those places that people simply couldn’t imagine Streatham without.”
Looking Ahead
In many ways, The Hill reflects the next chapter of London’s hospitality evolution. Rather than chasing complexity, it focuses on the fundamentals: good food, fair pricing, strong community ties and genuine hospitality.
For Loebenberg and Willis, whose track record already includes the successful revival of two much-loved South London brands, the formula is proving remarkably effective.
As The Hill begins welcoming guests, it arrives not only as a new pub for Streatham but also as a reminder that neighbourhood hospitality, when executed with care and purpose, remains one of the industry’s most powerful success stories.
