A LUM NI PRO FIL E
UNION JACK PUB: THRIVING IN CHALLENGING TIMES BY MARY O’MALLEY
J
ay Wetzel, Sycamore Class of 1996, is nearly the same age as the pub he and his wife, Chelsey, own. Union Jack in Broad Ripple is one of Indiana’s few Proper English Pubs. The establishment is a (sometimes standing room only) home to regulars taking in televised soccer matches, having a date night, attending a private party, or enjoying a meal with family or friends. Fan favorite fare includes the authentic English-style fish & chips, the battalion tenderloin sandwich, Indy-style deep dish, traditional, and stuffed pizza, as well as the variety of 22 beer handles. The Sycamore School, Roncalli High School, and University of Miami, Florida graduate did not always aspire to own his own business. “It was a serendipitous situation, and I didn’t seek it out; it really came to me. A dear family friend owned the Union Jack and offered us the opportunity to purchase it. When we ultimately made the decision to take the leap, it was about creating our own destiny more than anything,” Jay explains. Furthermore, he certainly was not in the market for a restaurant. “I was more interested in beer bars when this opportunity came up. I never really thought about the food aspect of things. My buddies and I took a trip each year, and I discovered other cities had a more vibrant beer culture, so I thought Indianapolis needed a good beer bar. Once we decided to buy the Union Jack, I really learned just how insanely involved
a restaurant is, and the challenge was a real intriguing one to me.” The challenge, at this time of uncertainty, has been more than intriguing for the Wetzels. During these past 18 months, due to the pandemic, it has been utterly unprecedented. “My wife and I are trying our hearts out, which is about all anyone can do in this day and age, so we appreciate anyone or any institution taking pride in our efforts.”
The old Union Jack sign has been a Broad Ripple neighborhood staple for more than 40 years.
“We really had to pivot and flip our business upside down,” Jay relates. “We focused largely on carryout and the food truck taking the food to neighborhoods nearly every day for “contactless” pick up. Everyone worked so hard to get new systems and processes figured out because [ CONTINUED ON NEXT PAGE ]
SYCAMORE SCHOOL MAGAZINE | WINTER 2021
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