Ontrade Progress Issue #26

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Plant-Life The world of infused CBD ...more on page 8

Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.

ISSUE 26 / Editor’s Letter

Contributors

Bob Pease Brewers Association

Hello Get your sun cream out and hide those pasty legs, summer 2019 is on the horizon. Although it’s not officially the hot season just yet, it’s only around the corner and if the weather is anything like what it’s been for the last few weeks, then we’re on for a scorcher. Everyone seems to be fully embracing the summer vibes in full swing with bars, pubs and restaurants being packed to the brim and the streets flooding with good music, happy faces and of course, a lot of food and drink.

Obviously, Summer brings a massively increased footfall to most hospitality businesses, but being prepared for this is vital to ensure you don’t fall flat on your face. So, in the run up to summer, this issue we cover the top tips to boost your business through the warmer months with food and drink pairings, sports coverage and the all-important beer garden.

Kate Nicholls UKHospitality

Brigid Simmonds British Beer and Pub Association

Unless you’ve been residing under a rock for the past year, then you’ve probably heard the ‘mythical-sounding’ stories about CBD (Cannabidiol, the non-psychoactive compound from cannabis) curing or helping people with anxiety, Alzheimer’s disease, Parkinson’s and many other maladies. Well, it turns out that it isn’t as far-fetched as most people quickly presumed. In this issue, we dive head-first into the world of CBD and what products are out there for the hospitality industry.

Ben Pearce Editor-in-Chief Ontrade Progress magazine

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About us Ontrade Progress takes a detailed look at everything that is needed to run a pub, club, bar or restaurant successfully including interior design, security, seasonal food and drink trends, technology and training & recruitment. This is all brought together by the latest industry news, big name interviews and round-table events with senior industry professionals.

Printed and distributed monthly, Ontrade Progress is the essential community for owners, operators, and licensees in the hospitality sector looking to keep abreast of news and articles to assist in progressing their businesses.

Our team

Published by:

Director Ryan Bunce Editor Ben Pearce Editor Jon Hardy Account Manager Phil O’Regan Subscriptions Dan Allen

www.bwmediagroupltd.co.uk

Designer Richard Day

contents

ISSUE 26 / Contents

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www.ontradeprogress.com

ISSUE 26 / Contents

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Plant-Life

Boosting your summer on-trade business

Tea time

Ontrade Progress looks into CBD infused products and how they can be introduced into venues.

We team up with HEINEKEN UK to give you the top tips to maximise your on-trade business this summer.

We Brits love a cup of tea, so Ontrade Progress looks at what’s on offer at your local pub.

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Beer Review: Banyan

North Brewing Co.

CrystalTech

This month, our in-house beer guru reviews the Banyan Extra Pale Hoppy Session Beer by Swannay Brewery.

In this month’s Brewer Profile, Ontrade Progress finds out from North Brewing Co. where it all started.

Warewashing machines deserve special treatment, so we catch up with CrystalTech to tell us what’s what.

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Handling Cask Beer in Warm Weather

No More Struggle Street

On the Plate with Bobby Brown

Cask Marque give us their top 10 tips for dealing with Cask Beer in the upcoming summer months.

UKHospitality talks about the recent announcement to help the future of the high street.

This month we’ve teamed up with Bobby Brown, head chef at Bankhouse Wine Bar & Kitchen.

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Editor’s Picks

The Digital Customer Journey

What’s On

There seems to be a drink theme in this month’s Editor’s Picks.

Our friends at Fat Media take us on ‘The Digital Customer Journey’ of marketing.

What, When and Where for the best exhibitions for the hospitality sector.

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Month’s News HEADLINE

BBPA welcomes Pubs Code and Pubs Code Adjudicator review The British Beer & Pub Association (BBPA) has today commented on the announcement of the Pubs Code and Pubs Code Adjudicator review.

Brigid Simmonds, Chief Executive of the British Beer & Pub Association, comments: “The six companies covered by the Pubs Code have always been committed to working within both the letter and spirit of the legislation to support the success of leased and tenanted pubs and publicans alike.

“Whilst there have been some challenges with parts of the implementation of the Code for all involved, the BBPA and the companies covered by the code continue to work closely with the Adjudicator and other stakeholders to resolve these.

“The BBPA welcomes this consultation as a valuable opportunity to assess the ongoing impact of the Code and the effectiveness of the Adjudicator, as well as to make suggestions for improvements.”

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www.ontradeprogress.com

ISSUE 26 / News

Ei Group invests £3m to benefit West Midlands pubs and local communities Ei Group, the UK’s largest pub company, has invested more than £3m to reinvigorate its pubs across the West Midlands over the last six months.

The investment has significantly enhanced many Ei Group pubs in the area for the benefit of the local communities they serve and is part of the company’s wider capital investment of £80m per year across its pub estate.

Refurbishment projects include a £115,000 investment in The Denbigh Arms in Monks Kirby, popular with locals who love its welcoming atmosphere, open fire and award-winning garden. The pub has undergone a complete refresh with both its interior and exterior transformed, including an improved layout of the bar area and the extension of its seating area, allowing the business to build upon its popular food offering. The Denbigh Arms publicans, Nigel and Paula Wright, had run the pub for two years before embarking on the project with Ei Publican Partnerships.

FOUR D will provide support for restaurant, bar and club operators from start-ups who may not be able to support a full time Marketing Director, to established operators who want to keep their proposition fresh, validate the legitimacy of their original concept, or are looking to understand their ‘sweet spot’ target audience.

Ei Publican Partnerships regional manager Paul Vavasour commented: “We have worked closely with Nigel and Paula, who are highly experienced operators, to enhance the pub in a way that supports their business growth plans. They knew it was important to retain a traditional pub element that catered for locals who enjoy a social drink, but they also saw an opportunity to build the food offering. I’m delighted to say that through our joint investment in The Denbigh Arms we’ve managed to achieve both so the locals are happy and the pub is thriving.”

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ISSUE 26 / CBD Drinks

Plant-Life

Cannabidiol (More commonly known as CBD) has recently taken the UK by storm, but what is CBD and how can you introduce CBD infused products into your venue?

So, what is CBD? There’s no denying that CBD is rapidly becoming the next big trend in the wellness movement, with all sorts of shops and venues boasting a selection of CBD infused products which range from coffee shops offering lattes and croissants, to pubs selling craft beer and carbonated drinks – all infused with Cannabidiol.

With the health benefits being the main sales driver for this compound, you’ll find everyone from your 60-year-old mum to your anxious friend wanting to get their hands on these products.

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Even though this trend has taken some of the hospitality sector by storm, there are still many people and businesses who are a little confused by this phenomenon – who probably can’t decipher the difference between CBD and the actual cannabis that it’s derived from.

Especially when it comes to what products to stock and educating staff and customers.

Cannabidiol (CBD) is a naturally occurring compound found in the flower of cannabis, a plant with a rich history of being used as a medicine going for thousands of years. Today the therapeutic properties of CBD are being tested and confirmed by scientists and doctors around the world. A safe, non-addictive substance, CBD is one of more than a hundred “phytocannabinoids,” which are unique to cannabis and endow the plant with its robust therapeutic profile. CBD is most known for its relaxation and calming properties – unlike tetrahydrocannabinol (THC), its recreational sister which is psychoactive. www.ontradeprogress.com

ISSUE 26 / CBD Drinks

So, what is CBD? With the trend booming at the moment, brands are cropping up everywhere to try and push the boundaries with their latest CBD infused products. You can now buy anything from hemp infused Gin to CBD craft beer – all boasting the same or similar health benefits.

Infused tea and coffee is a great place to start as herbal hot drinks have already proved their legitimacy in the industry with most cafes and coffee shops flaunting a varied menu of fruit and herbal remedies - so this may be the immediate starting point for anyone looking to try CBD.

Chris Puttick, Co-Founder of HIN Gin says, “HIN is the UK’s first cannabis and hemp infused spirits company, we launched in January 2019. Based in Lincolnshire we have built a team of scientific, distillation

With a large number of young people cutting down their alcohol consumption, soft drinks are also a good introductory product into the world of cannabidiol – especially due to health benefits being a main reason for youths slowing down the ABV intake, it’s a no-brainer that they will be attracted by CBD’s own powerful effects.

and marketing experts ready to serve the UK’s on trade market.

Our first launch saw the HIN Gin delivered to market, we plan for many other spirits and infusions in the future. HIN is a strategic ‘green growth’ company focused not only the cannabis infused spirits market but also becoming environmentally friendly. Our company is already

Alcohol is the bread and butter for a majority of hospitality venues, so it’s only natural that it’s tackled in the right way. CBD infused craft beer has been the obvious creation due to craft beer already having a background of broadening the acceptable ingredients used to brew and experimenting with different flavours.

96% plastic free and we hold ongoing dialogue with packaging companies to become 100% in the near future. For example our Gin is packaged in hemp wrapping rather than plastic, this wrapping can be used by nature to create small eco-friendly habitats if discarded correctly.”

CBD won’t get me high?

Definitely not! The cannabis plant is made up of two main compounds; THC and CBD. THC is the psychoactive part of the plant which will get you ‘high’, and is illegal in the UK. However, CBD is non-psychoactive, so that means you will get all the health benefits of the plants, without any euphoric or sedated experiences.

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THE RETURN OF THE OUTLAW Hemp has a reputation of many things. Gin is not usually one of them, but we’re here to change that.

Join us in our hemp revolution, as we share our distinctive and exciting new botany.

INTRODUCTORY OFFER Get 10% off all orders using the code ONTRADE For orders email:

SALES@HINSUPPLY.COM

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Soft/Hot Drinks HEADLINE

Don’t forget the water!

Paul Proctor, Managing Director of EcoPure Waters, shows how operators are meeting the demand for healthier soft drinks by providing delicious chilled drinking water. They’re also saving money and improving sustainability by installing in-house water filtration systems and discovering a great way to keep their name in front of customers.

A good soft drinks menu is vital for success and one of the most important trends is the growing demand for healthy options.

And what could be better than freshly filtered and chilled water to encourage customers to maintain sensible hydration and provide a tasty, healthy non-alcoholic, sugar-free option.

There is a significant shift in the soft drinks market towards healthier, lower calorie options - sugar intake from overall soft drink consumption is down over 17% since 2013. This change in consumer demand has led to the growing success of bottled water, whose sales value grew by 7.9% YOY in 2016. On average, each person in the UK consumed 40.22 litres of bottled water in 2016. In 2016 bottled water sales volumes increased by 9.6%, bringing its share of total soft drinks to 19.5% These multi-use glass bottles have a number of environmental benefits over bought-in water in single-use bottles; they can eliminate single-use plastic bottles; they have a lower carbon footprint over their lifetime; they remove the need for waste and recycling; they have zero landfill potential; and they reduce food miles.

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ISSUE 26 / Summer Business Boost

TOP TIPS

Boosting your summer on-trade business We recently teamed up with HEINEKEN UK to give you the top tips to maximise your on-trade business this summer.

Foodie appeal With the summer holidays almost upon us, it’s a crucial time for outlets to ensure they are perfectly primed to make the most of the long (and hopefully warmer) weekends. In light of this, HEINEKEN UK has pulled together some top tips to help outlets boost performance and maximise sales over summer, reinforcing its “Let’s Get Together” category driver.

In a competitive landscape, the last few years have seen the number of visits to the on-trade fall by 10% due to more competition for consumers’ hard-earned cash, however with the weekends becoming warmer, it offers more opportunity to draw people out of their homes and spend the extra time with friends and family, it’s the perfect time for outlets to give consumers a reason to come through the door.

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Food is a key element in enticing customers over the summer. As such, it’s essential that outlets think about food options and how drinks sales can be driven alongside meals. By promoting a combined F&B offering, outlets will deliver greater value to the consumer. For example, a ‘burger and beer’ style deal is a simple ploy that will increase footfall, while a more formal food and drink matched menu will drive spend in a higher-end venue.

Tips: A third of customers will look at drinks menus online before they visit a pub, so outlets need to make sure offers are as engaging and visually appealing as possible online.

Drinks should always match the quality of the food, so offering a high mix of continental premium lager, craft beer and premium spirits is advised. Ensure bar staff are fully trained and can confidently deliver recommendations to help upsell.

www.ontradeprogress.com

ISSUE 26 / Summer Business Boost

Sporting occasions

Pub gardens

Summer is an exciting time for sports fans and an easy win for outlets.

Whether it’s the penultimate matches of the Euro 2020 qualifiers (7th – 11th June) or the Women’s World Cup (7th June – 7th July), we are a sociable footballing nation. Almost a fifth of all UK adults specifically go to the pub to watch the game, and showing your average football match on the big screen can drive an increase in beer and cider sales by up to 22%. Bigger games, finals and tournaments can result in an even higher figure – up to 87%! And with all these leagues fast approaching, it’s a key area for outlets to nail.

Hopes are always high for sunshinefilled weekends. If an outlet has a garden or terrace, serving food and drink customers associate with the outdoors is a sure-fire way to bring people together and draw in the crowds. Summer’s favourite tipple, cider, sees an uplift of 10% during the warmer months, so expanding upon the selection of premium flavoured ciders stocked in the fridge will encourage trade up and result in greater spend.

Tips: Busy periods cause increase congestion at the bar, so avoid this by thinking about different drink formats, such as jugs and pitchers of beer to decrease the number of visits to the till without losing on sales. It might seem obvious, but with beer and cider averaging an immense 90% of the volume of drinks sold in a pub at any time of year, and with this stat increasing further during a match, it’s vital that outlets are fully stocked up.

Tips: If it’s hot, setting up a BBQ could increase dwell time and spend in outlets. 53% of customers would visit a pub more often if there was a good garden – and were aware of it! Outlets can tempt customers in with plenty of outdoor seating, both shaded and in the sun, to facilitate bringing people together.

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WMF 5000 S+ It’s engineered for high performance and long-term reliability.

With its rich menu of premium coffee specialities, the WMF 5000 S+ has the power and the agility to satisfy all your customers, at the pace they demand.

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ISSUE 26 / Speciality Tea

TRENDS

Tea Time

When you think of a stereotypical Britain, you may immediately think of sipping tea in china cups, or having a pint down your local pub. But ordering a cup of tea in a pub is almost unheard of, until now.

It’s no surprise that us Brits are known for our obsession with tea – in fact, over four billion cups of tea are purchased every year in the UK. Most of these sales come from café’s and tea rooms, however, tea is becoming increasingly popular in pubs and bars.

Speciality teas

Time is key

Much the same as the coffee trend, consumers are becoming more cluedup on the variations of the classic beverage, rather than just settling for a builder’s brew.

With pubs and bars, the main drive of sales is going to come through alcohol, which is generally consumed in the late afternoon and evening. So, a lot of venues will have quieter periods between the morning and afternoon.

Recent research showed that those aged between 25 and 34 are twice as likely to drink speciality tea compared to those aged 55 and over. So, to stay on trend with the younger audience, stocking a selection of mint, fruit, green and herbal teas can ensure you are appealing to this popular new genre.

However, with brunch and afternoon tea becoming increasingly popular, adding a variety of teas to your menu can attract these audiences and ensure you are at the forefront of this trend – whilst also filling the tables in a usually quiet period.

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Spirits/ Mixers HEADLINE

Brighton Gin Seaside Strength Rolls Out Brighton Gin has strengthened its small batch, hand-made offering with the launch of its highly anticipated Seaside Strength Navy Gin. Following twelve months of recipe development and process refinement, the new Seaside Strength Navy Gin has four times more juniper and double the amount of fresh orange and lime peel than is used in the multiple award-winning Brighton Gin. Brighton Gin founder and MD Kathy Caton explains: “Our new Seaside Strength Gin is big, bold and a real gin-lover’s gin. With the alcohol at 57% ABV it can hold so much flavour.

We’ve used our classic original Brighton Gin botanicals but riffed with the recipe and the process to create a fantastic sipping gin that also makes a world-class gin and tonic. It’s Brighton Gin turned up to 11 and we’re delighted to see the reaction from our customers. It’s amazing simply over ice with a wheel of lime or opened up with a splash of tonic or soda.”

A true sipping gin, the Seaside Strength Navy Gin is available in 70cl and 35cl bottles and is best served neat over ice or half and half with your favourite tonic and a wheel of lime. Brighton Gin is vegan certified, including the waxed bottle tops.

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www.ontradeprogress.com

Beers & Ales HEADLINE

Sun Valley Partners with Renowned Sommelier to Unveil Nut and Beer Pairing Masterclass Sun Valley Nut Co. is helping on-trade sites drive incremental profits from nuts and beer with a video series of mini pairing masterclasses, For Every Beer, a Nut. The purveyor of premium nuts has enlisted highly respected beer sommelier Annabel Smith, alias Beerbelle, to create the pairings and deliver the masterclasses, helping inspire both operators and beer drinkers alike into trying something new.

The explosion in craft beer, which has experienced a 90% rise in sales in the past year, and the recent consumer shift towards low and no ABV variants, means there are now more beer styles and brands in pubs and bars than ever before. The new series focuses its fire on five of the most popular varieties; lager, wheat beer, bitter, craft lager and IPA, offering up innovative nut pairings – sourced from across Sun Valley’s range of premium mixes and flavours – that operators can use to drive up profits.

Sun Valley Marketing Manager, Alison Robson, comments: “Serving nuts in pubs and bars is nothing new, but with more beer styles and brands on our bars than ever before, it’s time operators looked again at the profit-making potential of premium nuts and how their flavours can really work with often complex styles of beer.

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To access the miniseries simply visit Sun Valley’s YouTube channel: www.youtube.com/watch?v=yyRvBIv3FG0

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ISSUE 26 / Enthusiast’s Review

REVIEW

Banyan

This month our in-house beer guru, Rory, reviews the Banyan Extra Pale Hoppy Session Beer by Swannay Brewery.

The Banyan (banyan is navy-speak for a holiday or party), the Viking beer from Orkney in the north of Scotland. This beer was released as part of Swannay Brewery Mutiny Range which is there to contrast their core beer range. The first thing that you notice is the attractive artwork on the can which screams a summer sessionable beer. This session IPA pours a dark amber with a white head. The aroma is piney, soapy and citrus with hints of grapefruit. The taste is fairly similar, but with some added flavours like biscuit, lime and subtle peach. The finish is full of grassy hops. A fairly decent low ABV session pale ale.

My opinion - 8 / 10

Banyan Extra Pale Hoppy Session Beer (3.8% ABV)

Follow Rory on Instagram: @beerdyrory 19

ISSUE 26 / Brewer Profile

BREWERY PROFILE

North Brewing Co.

In this month’s Brewer Profile, we caught up with Sarah Hardy, Marketing Manager at North Brewing Co. to find out where it all started.

Where it all started John Gyngell and Christian Townsley are the pioneers behind legendary Leeds beer venue North Bar, which opened in 1997. Known as “the first craft beer bar in Britain”. North Bar influenced a new wave of modern beer bars and breweries across the country, including their own, with many citing the bar as one of the driving forces and influences behind the craft beer revolution in the UK. The pair met whilst working as glass collectors at former Leeds music venue, The Town & Country Club. They joined forces to open their own independent bar with the shared vision of blending global craft beer and local breweries, interesting wines and spirits, great quality food and eclectic music and art. North Bar quickly became renowned for its alternative approach, quirky style and excellent, friendly service - winning the prestigious ‘Best places to drink in Britain’ in the Observer Food Monthly Awards.

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North Bar Ltd now has seven bars within the group, all based in and around Leeds. The bars have become a feature of the Leeds hospitality scene, known for their focus on service, innovation and community engagement.

The growth of the Brewery has been phenomenal, more than doubling each year. The Brewery distributes throughout the UK, is listed in three major supermarkets and exports to 18 countries around the world, covering most of mainland Europe, Australia, Singapore and China.

In 2015 they turned their 10-year dream of making their own beer into a reality by opening a 15bbl brewery, featuring a 200-person capacity tap room, just half a mile from their original flagship North Bar in Leeds.

The brewery has worked with some of the best breweries in the world, collaborating with the likes of Lervig Øl (Norway), Dry & Bitter (Denmark), Basqueland Brewing Project (ESP), Het Uiltje (NL), De Molen (NL), Magic Rock, BrewDog, Verdant, Thornbridge, Track Brewing and Wylam Brewery (UK).

www.ontradeprogress.com

ISSUE 26 / Brewer Profile

The Core Range The core range and seasonal specials epitomise what they look for in beer: big juicy flavours with tonnes of hops; fun, playful and interesting flavour combinations and classics that demonstrate an uncompromising approach to quality.

Transmission IPA 6.9% An award-winning IPA and our core range headliner. Tropical aroma balanced with bright and bittersweet resinous flavours. Hazy orange appearance and soft, juicy mouthfeel.

Sputnik Pale Ale 5% Everyone’s favourite hazy-but-crisp American pale ale. Light in colour and body with assertive piney bitterness and a fruity candy aroma.

Pinata Mango + Guava Pale 4.5% A softly tropical pale ale with stone fruit aromas of guava and mango and a strong hoppy finish.

Herzog Kolsch style Lager 5% A crisp and clean ale-lager hybrid made with genuine KĂślsch yeast.

Light, grassy flavours and a strawyellow colour.

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ISSUE 26 / Brewer Profile

The Challenges

The Future

Learning how to run a factory!

Although we knew a lot about beer, and Seb (our head brewer) knew a lot about brewing beer, none of us had ever run a production factory before. There is a lot of plate spinning and a lot of logistics to get our heads around.

We would love to expand the brewery this year! Despite having doubled capacity for the second time in December 2018, we still cannot make enough beer! We have more collaboration brews in the diary with exciting breweries such as Temescal from Oakland, California, London’s Gipsy Hill, and are participating in this year’s Rainbow Project (a transatlantic collaboration project with the USA). We will be heading to launch our beers in Russia at St Petersburg’s Lobotomy Day, and heading to festivals in Barcelona, Berlin, Holland and Budapest.

Local Inspiration Leeds has a thriving independent scene which has been integral to the growth and development of North Brewing Co. We work closely with other local businesses, including a partnership with Leeds Indie Food, and thrive off the development of the area. We align ourselves with creatives in Leeds e.g. Duke’s Studios and the relationship between design and music has a key influence on our path as a brewery.

Favourite Beer?

My favourite beer would have to be Transmission! It tastes great both on keg or cask, and is incredibly drinkable for its 6.9% strength!

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www.ontradeprogress.com

When only the best is good enough

Coffee pleasure – freshly ground, not capsuled 

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32 speciality coffees can be selected via the 4.3” touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience

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Ideal areas of use: In Public bars, hotel bars, hotel restaurants, private clubs, private function areas, seminar / conference facilities Recommended maximum daily output: 200 cups JURA – If you love coffee

ISSUE 26 / Expert’s Opinion

Summer of Sport Brigid Simmonds, Chief Executive of the British Beer and Pub Association, talks to us about the sports-packed summer we have ahead and the importance of live sports in pubs.

The pub is the place to be during the British summer. Last summer we saw the nation unite in the pub to watch England as they reached the World Cup Semi-Finals for the first time since 1990. Thankfully, this year, we once again have the opportunity to rally in the pub and support our sports teams. The great summer of sport kicks off in style at the end of May with a huge week of sport.

The Cricket World Cup in England and Wales gets underway and there will be not one but two all-English European championship finals - I’m sure that that week will be incredibly important to pubs across the UK.

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In June, the Women’s World Cup kicks off in France and with the increased popularity of women’s football, there are real opportunities to support both Scotland and England who have very talented teams. The night before the Women’s World Cup kicks off, I am sure pubs will once again be packed to watch England take on the Netherlands in the Nations League. It would be great if the Three Lions can go one step further this year and win the competition. Finally, as Autumn begins, the Rugby World Cup starts in Japan. Due to the time differences the games will be on in the morning, but it is still another opportunity for each Home Nation to get behind their team and watch the games in a pub with a hearty breakfast and coffee.

Sport and pubs are inextricably linked, pubs provide some £50 million each year in support of grassroots sport, providing venues and sponsorship to running teams, rugby teams, cricket, football and endless other local activities. Many pubs have become sports hubs. It is without doubt the place to watch sport, which so many customers do week in and week out throughout the year. So, huge opportunities to set up the right atmosphere, be clear of your offer and not only will we see great sport, but we will hopefully have a chance to unite together as a country.

For pubs, a fantastic summer of sport will be vitally important to the pub, particularly those on the cusp of viability and for all as they struggle to keep their heads above water given the heavy tax burden they face. www.ontradeprogress.com

ISSUE 26 / Expert’s Opinion

Suns out pubs out!

With beer gardens across the UK filling up with punters, we chat with Tom Stainer from CAMRA UK about their new ‘Summer of Pub’ campaign.

Britain’s pubs are truly unique institutions. They are the hubs of local communities across the country, hosting a huge range of fun social events. In fact, research conducted by Oxford University shows that people who have a local pub are happier, more trusting and better connected to their local community.

Furthermore, there are few things in life more delightful than visiting a pub in the summer sun. Whether it’s enjoying a well-earned IPA after a day of countryside cycling or trying to beat the city heat with a cheeky afternoon pint, it is well-known that the pub is the place to be on a hot summer’s day.

That’s why CAMRA has launched a new campaign called Summer of Pub. Playing on ‘Summer of Love’, we want to encourage the nation’s beer-lovers to celebrate Britain’s pubs - which can be as simple as heading down to their local.

The campaign kicked off in May when we wrote to thousands of pubs asking them to host celebratory events throughout the summer. Cause for celebration includes special screenings of the Women’s World Cup (6 June - 6 July), a toast for Beer Day Britain (15 June) and even fringe events across London to coincide with the Great British Beer Festival (6-10 August).

We are now sharing the activity of participating pubs and their events on our social media channels and the Summer of Pub platform, to get the word out and encourage more people to get involved. You can also speak to one of our 200,000 members or keep an eye out for our marketing materials and logos to see what’s going on near you.

Our aim is simple. We want to remind the public about what makes our nation’s pubs so special - while providing a boost to the pub trade and encouraging greater Government support to stem the tide of pub closures.

So let’s make this summer the best one yet. Make new friends and memories down at your local and raise a glass to the Great British Pub! To find an event near you visit: www.camra.org.uk/ summerofpub

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ISSUE 26 / Expert’s Opinion

The Updated Draught Beer Quality Manual Bob Pease, CEO/president of the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, on the importance of quality and the updated Draught Beer Quality Manual.

At the Brewers Association one of our key challenges is to ensure that beer reaches the beer lover with all the freshness and flavour the brewer intended. In an on-going effort to improve the quality of beer served at retail, the Brewers Association Technical Committee and the Draught Beer Quality Subcommittee is releasing the updated and revised fourth edition of the Draught Beer Quality Manual.

Often called the ‘bible of draught beer’ the Draught Beer Quality Manual presents well-researched, detailed information on draught line cleaning, system components and design, pressure and gas balance, proper pouring technique, glassware sanitation and other valuable advice from experts. Also included is information on both direct – and long - draw systems, important safety tips and helpful visuals for easy reference.

Anyone tasked with performing or overseeing draught line cleaning 26

will appreciate the updated recommendations reflecting current best practices.

Whether you use short term solutions or you’re designing or updating a draught system, this book can help you deliver great beer. The focus on cleaning, maintenance, and proper operation of draught systems will help ensure quality beer from effervescent German weissbiers to lightly carbonated cask ales. Dedication to delivering quality draught beer will enhance your customer’s experience with the beer you brew, distribute and pour.

Despite being written for an American market much of the information contained within Draught Beer Quality Manual is relevant to UK operators. It is intended for draught system installers, beer wholesalers, retailers, brewers and anyone with an interest in quality draught beer and can be downloaded free of charge from: www.draughtquality.org www.ontradeprogress.com

ISSUE 26 / Expert’s Opinion

The Special Treatment Warewashing machines deserve special treatment when it comes to repair and maintenance. Derek Maher from Crystaltech, one of the leading authorities on warewashing practices, is convinced that the catering industry needs to rethink its approach to key performance indicators if customers are to get value for money when their kit is serviced.

The industry is driven by KPI’s and the one that companies are fiercely measured on is first-time fix. What that means is a lot of companies will go in, fix the fault and close the job down to achieve their targets, even though there are still other problems with the machine and this could reduce the life of the equipment.

“We don’t recommend that planned preventative maintenance is carried out on the range of machines up to pass-through because when our engineers go to a site, we not only repair the fault but perform a mini preventative maintenance on them to bring the machine up to full-standard.

We work with a number of highprofile commercial pub,catering and food chains and we have proved that by taking this stance and doing a thorough repair on the job, it has

reduced the number of reactive calls by approximately 20 – 25%”, commented Maher. To help lengthen the life of a warewasher and keep it functioning more effectively, Crystaltech advises that staff are given training on the basics of keeping dishwashers clean. This includes loading the baskets properly and using the right level of chemicals. Daily cleaning of the filters and inside of the cabinet and ensuring that the chemicals are topped up and machines are kept clean and food residue is removed prior to loading, are all key factors in using warewashers in the best possible way.

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ISSUE 26 / Cask Marque

TOP TIPS

Handling Cask Beer in Warm Weather What to do and why to do it... Cask Marque give us their top 10 tips for dealing with Cask Beer in the upcoming summer months.

Do: Ensure casks are placed in the temperature controlled cellar as soon as they are delivered. Cellar temperature should be set at between 11 and 13 degrees centigrade and should be checked daily.

Why: Cask ale is unpasteurised and a living food product. The quality will rapidly deteriorate when stored in a warm environment and the product will not be fit for sale.

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Do: Keep the cellar door and drop closed at all times in hot weather.

Why: High beer cellar temperatures cause flat cask ale, over-conditioning and encourages the growth of microbes. The cellar cooling fans will also overcompensate impacting on energy bills.

Do: Leave cask ale to reach cellar temperature after delivery – ideally up to 48 hours – before venting.

Why: If casks are vented when the temperature of the liquid is higher than 13 degrees centigrade, the beer will be very ‘lively’ so there will be a lot of waste. In addition, too much carbon dioxide will be lost, so when the beer does cool down to cellar temperature it will be flat.

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ISSUE 26 / Cask Marque

Do: Ensure all casks are hard pegged at the end of a trading session.

Do: Ensure all cask ale is dispensed into a COLD clean glass, preferably one that is dry.

Why: Beer dispensed into hot glasses initially fobs and then goes flat – affecting quality and yields.

Do: Position cask ale on the stillage or in its final resting place (if using vertical extraction) as soon as possible after delivery.

Why: The sediment in beer settles aided by finings. If cask ale is moved around the cellar too many times, the finings became lazy and will eventually fail to work.

Why: A hard peg will keep the condition in the beer overnight or when the premises are not trading.

Do: Maintain the cellar cooling fans by brushing out the grills once a week and checking there is no ice build-up at the overflow pipe.

Why: The cellar cooling fans have to work doubly hard in hot weather conditions so a regular maintenance schedule is essential to keep them working efficiently.

Do: Check cask ale temperature at the point of dispense daily using a beer thermometer or food probe.

Why: Customers vote with their feet.

One warm pint can put them off visiting your pub for good.

Do: If installed, check that the Ale Python control unit (APC) is topped up with water, switched on and set to the correct temperature.

Why: No water in the APC will cause cask beer to warm up in the lines to the bar.

Do: Check each container at delivery – do not accept containers with protruding keystones.

Why: Pressure builds up inside casks when they are stored at high temperatures, causing the keystone to be ‘pushed’ out of its seating.

Any casks with protruding keystones have potentially already been damaged by being stored at too high a temperature.

For more information, advice and training, contact Cask Marque at www.cask-marque.co.uk

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ISSUE 26 / Expert’s Opinion

No More Struggle Street

Ontrade Progress chats with Kate Nicholls, Chief Executive of UKHospitality, about the recent announcement of government funding to help the future of the high street.

Last month, I wrote about hospitality’s place within seaside resort towns and the need for businesses such as pubs, bars and hotels to be at the centre of efforts to regenerate areas in decline.

Since then, we have been presented with some potentially very helpful news that could provide real impetus for regenerating towns and city centres all around the UK, not just on the coast.

In April, the Government announced a £675 million Future High Street Fund and invited local authorities to bid for a share. An injection of cash could be a real game-changer for struggling town centres and could provide the kind of support that hospitality desperately needs in order to thrive. UKHospitality has long been urging local authorities to make sure they put hospitality at the heart of their plans for regeneration - we want to see quick and easy access to the funds with no preconditions that will allow plans to be put into place without delay.

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High street businesses have weathered some increasingly difficult challenges over recent years, with varying levels of success and with some large chains seemingly as vulnerable as small independents.

They have battled against constantlyincreasing property costs, while digital businesses have largely avoided any kind of comparable taxes and have subsequently blossomed as high streets suffered. Hospitality businesses on the high street have had to constantly evolve their offers to adapt to changing consumer trends as consumers look for online convenience – and they have been remarkably successful in everything they have achieved. But the fact remains that high streets around the country, and those include bars, nightclubs, pubs, hotels and more, continue to face a very real threat.

Like the undead soldiers of the Night King’s army in Game of Thrones, high streets in every region can rise again stronger and swifter than before and ready for battle. There is no reason why businesses at the heart of communities cannot flourish if they are able to compete on an even footing. Business will always have to adapt to keep pace with rapidly changing tastes, but there does need to be fairness in the way businesses are taxed. This will requite more than just a short-term fix, it will need an overhaul of systems already in place and whole new measures. That will take some time, but the Future High Street Fund will almost certainly provide a valuable temporary relief in the meantime.

It’s something of a matter of conjecture as to what the high street of the future will actually look like.

It is, however, a pretty safe bet that hospitality businesses will be a fixture and continue to play a hugely important role.

www.ontradeprogress.com

This recipe was developed by Mark Robinson, Head Chef at Vacherin. Mark says:

“If you’re preparing street food, I think it’s important that dishes don’t look too dissimilar regardless of catering for varying types of dietary or allergen requirements. As chefs, we want to show that we believe in providing clients and customers looking for meat free the same consideration as other dietary requirements without having to compromise on quality, taste and style.”

Quorn® Bao Buns with Quorn pieces Sesame glazed Quorn pieces served in steamed bao buns with a kimchi and peanut garnish.

Outlets interested in stocking Quorn should email foodservice@quornfoods.com, ‘phone 0345 602 9000, or visit https://www.quornfoodservice.co.uk/ for more information. The brochure is also downloadable via the Quorn Foodservice website https://www.quornfoodservice.co.uk/downloads/restaurants

Food News HEADLINE

ARYZTA Food Solutions Unveils S/S Bakery Bible ARYZTA Food Solutions has produced the only baking manual operators need refer to in 2019, as a host of key trends including ‘authentic twists’, ‘indulgent breakfast’ and ‘zero compromise special diets’ take the lead in its brand-new Spring/Summer catalogue.

The 700+ strong range of semi-prepared, reception, patisserie and fully finished items – supplied frozen for absolute convenience – has been created by ARYZTA’s expert bakers to help operators capitalise on growing trends and stand-out from highstreet competitors.

With research showing that the number of UK adults eating out has never been higher (93.5% of the population), competition to win the ‘out-of-home’ consumer-pound has never been more intense and the need for menu innovation more clear.

Paul Maxwell, ARYZTA Food Solutions UK Marketing Manager, says: “With this catalogue, we aim to inspire and equip operators to be able to embrace high quality bakery, putting it at the heart of their menus, from breakfast through to dinner.”

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“With our team’s expert skill and understanding of quality bakery, we’ve been able to create an enviable collection of finished products as well as base products that make it easy for operators to take their offerings further. We’re excited to see our customers’ menus flourish with the addition of both our newest and much-loved bakery products.”

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ISSUE 26 / On the Plate RECIPE

Ox cheek croquette with fried egg and Marmite emulsion This month we’ve teamed up with Bobby Brown, Head Chef at Bankhouse Wine Bar & Kitchen in Chislehurst to bring our readers a menu idea and to discuss the importance of using British Lion stamped eggs.

About the chef

Ingredients:

Bobby trained at Thanet College straight from school which led to his first position as chef de partie at Atlantis Seafood Restaurant in Ramsgate. In September 2011 he then progressed to open Bread Street Kitchen in London for Gordon Ramsay. Later joining the Tanner Brothers as sous chef at The Kentish Hare in May 2014, promoted to senior sous chef in October 2015 and then head chef in January 2016 leading the pub to 34 in the Estrella Top 50 Gastropub awards.

Croquette • 2 large ox cheeks • Salt and black pepper • 3 shallots • 2 carrot • 3 litres of ready-made chicken stock • 100ml of red wine • Sprig of thyme • Sprig of sage • Sprig of marjoram • 2 tablespoons of Marmite • 2 tablespoons of Hellman’s mayonnaise • 10 British Lion eggs (4 placed on top) • 250g panko breadcrumbs • 100g flour

Bobby is now reunited with Stuart Gillies (former CEO of Gordan Ramsay Group) opening Bankhouse Wine Bar and Kitchen in the heart of Chislehurst, Kent. Bankhouse will serve small plates and sharing plates, with organic wines and bespoke cocktails.

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‘British Lion eggs are at the forefront of British cooking! I’ve championed British Lion eggs since I started my career 15 years ago. They were stamped because of the salmonella scare years back and this makes them safe for everyone to eat. I use British Lion eggs in a lot of my dishes and I’m happy to serve the best to my customers.’

Marmite emulsion • 1 British Lion egg • 1 British Lion egg yolk • 1tbsp white wine vinegar • 1 tablespoon of Marmite • 1tsp English mustard powder • 250ml English rapeseed oil To serve Mustard cress and 4 eggs www.ontradeprogress.com

ISSUE 26 / On the Plate

Method: 1. Season and brown off the ox cheeks.

Whilst you are doing this, finely chop the shallots, carrot and herbs. When the ox cheeks are browned, set aside.

In the same pan, brown off half of the chopped shallots and carrots along with all of the herbs. Next, add the ox cheek back to the pan with the red wine and reduce by half. Add the chicken stock and the Marmite. Cover with tin foil and cook in the oven at 140 degrees for 6 hours. This can also be done in a slow cooker overnight.

2. Once cooked remove the cheeks from the pan, set aside and strain the sauce into a clean pan. Reduce until it coats the back of the spoon. Meanwhile, take the remainder of the shallots and carrots and pan fry with salt until soft.

Pick down the ox cheek and mix well with the sauce and soft vegetables.

3. Shape the ox mix in the desired shape and then begin the pane system with your seasoned flour, 6 beaten eggs and panko bread crumbs. Pane once and set in the fridge.

4. For the Marmite emulsion, add 1 egg, 1 egg yolk, white wine vinegar, mustard powder and Marmite. Then add 3 tablespoons of the rapeseed oil to a food processor. Turn on and slowly dribble the rest of the rapeseed oil in (do not do this too fast as it will split). Once it’s at the right consistency, remove and put in a piping bag into the fridge.

5. Now it’s time to cook and construct the dish, put a pan of oil on and shallow fry the eggs. Deep fry the ox cheek croquette at 170 degrees for 4 minutes until piping hot.

6. On the serving plates, pipe the marmite emulsion, place the ox cheek and top with the fried egg. Finish with sea salt and mustard cress.

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ISSUE 26 / Editor’s Picks

Editor’s Picks Blakstoc Quincy Jo & Hops Edition Jo is short for Johannisbeere, which is the German name for black currant or cassis. Blakstoc happen to know where to get really good Styrian cassis and they were curious to see how it would pair with their hopped cider. Turns out, really well – and even better with a dash of fresh quince! So there you have it, a limited edition full of fruity sunshine, perfect for your summer sundowner!

Visit www.blakstoc.com for more information.

Funkin Cocktails Watermelon Cocktail Mixer Funkin Cocktails has launched a watermelon cocktail mix to the UK on-trade. Produced for bartenders, the mix offers a quick, easy and costefficient alternative to juicing fresh fruit.

Watermelon flavours have grown rapidly recently, so this is a great way to stay on-trend.

Visit www.funkincocktails.co.uk for more information.

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ISSUE 26 / Editor’s Picks

Cape Point Brewing Co Lager This is a light blonde premium lager that is both crisp and generous; slightly hoppy with nicely balanced malts making for easy drinking. Made from premium malts, German noble hops and a specially cultured yeast. Cape Point Brewing Co is a craft brewery with a reputation for fine beers and driven by passion and pride.

Only the finest ingredients are used in their brewing, though natural mountain spring water is, without doubt, the most unique component.

Visit www.morgenrot.co.uk for more information.

TrueStart Original Black Cold Brew Coffee Dive into extraordinary cold brew coffee and go wild for life! Normal is boring.

Awaken your senses with the new Original Black Cold Brew recipe. It’s smoother than a jazz festival and more refreshing than an ice bath in your birthday suit. Born in Bristol, brewed in Brighton, with super smooth 100% Arabica coffee.

Visit www.truestartcoffee.com for more information.

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Design News REVIEW

MILLIMETRE DESIGN Wins Double at the 2019 Muse Design Awards for their interior design of the stunning Café en Seine Out of more than 2,000 submissions from 42 countries worldwide, the interior design of Dublin’s iconic pub, Café en Seine, has won two awards in the 2019 Muse Design Awards competition. A Platinum Muse was awarded under the Interior Design Hospitality category and a Silver Muse was also awarded under the Interior Design Renovation category. The winning work was created by MILLIMETRE DESIGN for the Mercantile Group.

Ronan Holohan, Managing Director at Millimetre Design, comments: “We are extremely proud to have been a part of the transformation of Café en Seine, and to see our creative vision come to life.

“From conception to the delivery of seven distinct hospitality areas, this iconic hotspot has been rejuvenated. Visitors can now look forward to an invigorating transportation into the world of Parisian chic and glitz.

“To even be nominated for an award, is always a privilege and an honour. But to win both a Platinum Muse in Interior Design Hospitality and a Silver Muse in Interior Design Renovation at the world-renowned MUSE Awards is simply the icing on the cake.”

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The Muse Design Award is an international competition for creative and design professionals from all disciplines, who help push the evolution of their industry in a positive direction.

“We recognize the breakthrough achievements of these true innovators, who live by the words, ‘make the world a better place for all’” said Kenjo Ong, CEO of both competitions. “They have earned this recognition.”

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Tech News HEADLINE

Keeping it hot – the new heat shades from FEM FEM launches new Pujadas heat shades.

When hot food is plated and waiting to be served, or in a buffet display, it’s important to ensure that it’s kept at the optimum temperature, but also that it doesn’t dry out. FEM is launching new stylish and modern heat shades from Pujadas. They look elegant whilst making sure food stays hot and in excellent condition.

The new heat shades allow food to be kept warm without congealing, so that when it is presented to the customer it is still in perfect condition.

The Pujadas heat shades can be used in a variety of situations, such as self-serve, counter-serve or in holding stations in restaurants, gastro pubs and similar dining outlets.

The heat shades are available in several styles and shapes including the classic cylindrical dome as well as a more flared shape, which gives a wider heat spread.

All the heat shades come in a variety of stainless steel, and copper finishes. The pendant shades have an extended flex of up to 180cms, which allows them to be lifted and lowered as required, adjusting the desired temperature required. They have a simple on/off switch so can be easily turned off to save energy.

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It starts with a following...

When it comes to the latest hospitality news, Ontrade Progress is a one stop shop. Follow us on Facebook, Twitter and Instragram for more info.

www.ontradeprogress.com e: mail@ontradeprogress.com t: +44 (0) 1843 621 002

ISSUE 26 / Fat Media

The Digital Customer Journey Measuring success – easy, right?

Digital marketing is great from a measurement perspective. Tracking codes and cookies mean it’s simpler than ever to identify who made a booking as result of your Google advert or email campaign. But what about the customers who did open that email but didn’t book? Was the email ineffective to them?

The answer could be yes, but not necessarily. The growing number of internet-ready devices a person has means that consumers have an increasingly complex journey from discovering your venue, to visiting you.

Here’s just one example of how a person could become your customer…

Monday – perform a broad Google search for afternoon tea, and browse several sites looking for ideas.

Make sure customers convert It would be easy to credit the remarketing advert for the booking, but without Facebook advertising too, would that customer have ever found your site in the first place? It has never been more important to attribute your success fairly. More often than not, that means not assigning full credit to the first or last interaction.

The latest intelligence from Google suggests that 75% of adults start an activity on one device, but continue or finish it on another. If that Facebook ad was seen on mobile, Perhaps they were out and about and didn’t have time to go through the booking process at that moment.

By combining Facebook with retargeting, you can remind such customers about the product they were interested in and bring them back to your site at a time when they are more ready to book.

You need your online advertising to be targeted, and where possible, personalised. Showing a generic advert remining people of your site is great, but by showing customers the exact service they were looking at, you’re far more likely to catch their eye.

However, sometimes less is more.

Seeing repeated banner adverts in a short space of time is annoying, and less likely to get results. By capping the frequency of your adverts, you can limit the number of times your ads are shown to the same person. It’s also possible to specify how long you wish to follow them. A little testing, and you should soon be able to find the optimum frequency and duration for your campaigns.

Wednesday - see a Facebook advert for your venue, showcasing your new afternoon tea menu.

They browse your site, but don’t make a reservation.

Thursday - see a retargeting advert, with the same afternoon tea they saw on your site the previous day. Decide to go ahead and book.

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ISSUE 26 / Fat Media

Great, they’re back on my website!

It is great, but it’s also not over yet.

Your digital advertising has done its job, but your site now needs to do the rest. There are three main areas to consider: 1. A relevant landing page...

When a customer clicks on your banner, you want to get them straight to where they want to be. In short, not your homepage! If you can direct them to their offering of choice then do, but if not, at least land them on a relevant further page, for example ‘dining’ or ‘rooms’.

2. An easy check-out process A slick process is proven to help conversion rates. Remember our example earlier, about someone not having time to purchase that moment? A simpler check-out could have converted them sooner.

3. A great mobile site According to statistics from Google, 38% of research into hospitality venues is done on either a mobile or tablet. So if your mobile site is not user-friendly, you could be missing out on a huge chunk of sales, not to mention seeing a lower return on any digital advertising campaigns.

The number of devices we all use presents a lot of opportunities, as well as challenges for venues. Every moment along the way adds up to your customer journey and in a crowded market, it’s vital that yours is a smooth one.

Fat Media are a full service digital agency, who can not only help optimise your landing pages and check-out process, but also create effective online advertising campaigns. Find out more about us and how we can help at: www.fatmedia.co.uk.

We are a national, award-winning full-service digital marketing agency.

Fat Media is all about the people - us and you. We build successful long-term relationships with our clients here in the North West and throughout the UK. We’re digital marketing experts and we love every minute of it.

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Get in touch, the kettle is always on. info@fatmedia.co.uk www.fatmedia.co.uk Lancaster Office: 01524 548948

ISSUE 26 / Expert’s opinion

An untapped opportunity

Steve Lakin, National Customer Relationship Manager at Innserve, explains the importance of cellar management and how it remains a largely untapped energy efficiency opportunity for the hospitality industry.

When it comes to maintaining the performance of a cellar, temperature control should be a crucial consideration. Preferably, cellars should be kept between 11 and 13°C to maintain the quality of the drinks being served.

If this temperature is exceeded, residual yeast can begin to ferment, quickly leading to fobbing, and in turn excess product waste. While, if a product is too cold, a chill haze or fob can develop, reducing the quality of the drink. And with overcooling by just one degree having the potential to increase energy costs by up to 10%, there is truly no margin for error when it comes to cooling.

A simple way to ensure correct cellar temperatures are maintained is to install an efficient cellar cooling system. Leading edge cooling solutions, such as Innserve’s InnChill system, not only emit minimal noise and vibration, but come with an added environmental benefit, helping to reduce their carbon footprint.

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Intelligent power socket systems can also be fitted to beer and soft drinks coolers, as well as ice makers, to ensure equipment is operating at the optimum level. Modern solutions intuitively ‘learn’ the power usage patterns of individual coolers, constantly monitoring and optimising energy use by adapting to all cellar conditions.

By programming systems for opening times, dispense is safeguarded during trading hours and cooler costs can be kept to a minimum when a venue is closed to guests. The result is not only substantial reductions in carbon emissions, but also impressive savings in energy consumption, saving the average outlet around £170 per cooler, per year.

The cellar is the engine room of any bar, and is where the beer begins the final stage of its journey before reaching the customer. It is also a significant, yet often underestimated energy user. In fact, such is its impact on energy usage, the cellar typically accounts for between 5-15% of a pub’s energy cost largely due to cellar equipment operating all day, every day.

The benefits of a proactive approach to cellar management and employing the latest technology, therefore, are many; Improvements in drink quality, extensions in line cleaning intervals, reductions in wastage and, ultimately, boosts in bottom line profitability.

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Legal Stuff HEADLINE

New analysis shows hospitality gender pay gap shrinking Analysis by UKHospitality has highlighted that the sector continues to take great strides to tackle gender pay inequality and promote inclusivity.

Gender pay gap figures released yesterday show that hospitality, out of 85 sectors, is the fifth closest to parity, with a gap of just 2.8%.

Last year hospitality ranked 15th with a gap of 4%.

UKHospitality Chief Executive Kate Nicholls said: “The continued shrinking of the gender pay gap in the hospitality sector is incredibly positive news. It highlights the forwardthinking and inclusive attitude of our sector and the hard work employers have done to provide opportunities, irrespective of people’s gender. We are truly passionate about providing opportunities and meaningful career progression. The figures confirm our message that, within hospitality, there are no barriers to progression.

“To be the fifth closest to parity is excellent and I am sure that hospitality businesses will continue to build on this and shrink the gap even further. To move from 15th last year to fifth this year shows that we, as a sector, are not content to sit idle and are actively working hard to promote equality.”

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What’s On Upcoming Events...

1st - 2nd July

4th – 5th June

Imbibe Live

Commercial Kitchen Show

Join the very best drinks professionals, from sommeliers to buyers, from managers to publicans and bartenders, this essential date in the drinks calendar will see the industry’s finest come together.

Natural & Organic Products Europe is Europe’s biggest trade show for natural & organic products making it the ‘must attend’ event for buyers of natural health and living products, natural and organic food & drink as well as natural beauty & personal care products.

Olympia, London

5th - 7th July

NEC, Birmingham

Just V Show

25th – 26th June

A summer celebration of the most beautiful vegetarian and vegan food, drink and lifestyle products. We say great ‘v’ food and living is for everyone, so whether you live a full time ‘v’ life, are trying out a meat-free Monday or want to tantalise your taste buds with innovative plant-based food, this show delivers an incredible day out you will not want to miss!

BevExpo

Olympia, London

5th - 7th July

Ricoh Arena, Coventry Join the UK’s food development professionals for a feast of insight and inspiration. Source groundbreaking new ingredients, discover the processes to put you ahead and discover your new UK trade destination for innovative and profitable food and drink.

The Allergy & Free From Show Olympia, London

The world’s largest free-from celebration, where you will find brand new choices for food and drink, plus ground-breaking home products and health solutions. This event will help you live a better free-from life.

For more details about the events please visit our website:

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