Campaigners hoping to reopen the shuttered pub had six months to find an operator who would front a rescue plan.
But the clock has run out, and the historic pub – valued at £3.6-£4.2 million – can now be sold on the open market.
When tenants Samuel Smiths Brewery served their final pint at the pub a year ago, The Belsize Society working with the Campaign For Real Ale (CAMRA) got it listed an asset of community value.
That gave the conservation group first refusal if the owners decided to sell up.
Owner Sarah Elizabeth Atkinson posted a formal notice of intention to sell on August 8, 2025, and the Ham&High understands several developers have shown an interest.
But The Belsize Society chair Alan Selwyn says it couldn’t find an operator within the six month window.
“The ACV moratorium has expired and the owner is now free to sell on the open market.
“With the suggested valuation of £3.6-4.2m we were unable to find funding partners or consider a viable share option scheme for a local community purchase, so now it’s down to big commerce to fight over it on the open market.”
The owner had initially appealed the ACV designation but later withdrew their objection.
That means the protection remains in place for another four years.
Mr Selwyn added: “This should mean any scheme will have to include a community asset – we hope a pub or bar to replace the lamented ‘Ye Olde Swiss’.
“Of course, when it comes to construction, that often gets dropped and we must ensure any proposal is serious and sticks.
“We fully expect any proposal will involve yet another tall tower. It seems impossible to prevent London being suffocated beneath a rampant concrete forest.”
Originally known as The Swiss Tavern for its alpine chalet design, the pub dates back to the 1830s when it opened as a coaching inn near a toll gate on Finchley Road. It gave its name to both the Tube station and the area, with the current pub thought to have been rebuilt in the 1960s.
A representative for Sarah Elizabeth Atkinson and Samuel Smiths Brewery have been approached for comment.
