Inapub magazine - Issue 44 - June 2015

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Issue 44 June 2015 £2.95

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FOOD WITH A PHILOSOPHY The costs and benefits of following the organic path

REMIX YOUR RUM

Cocktails for the summer

GOLDEN GRILLS

Tips for the best barbecue

PLAY UP AND PLAY THE GAME Be the place to watch The Ashes

KNOW THE BEER MARKET KILL YOUR OWN DINNER HERBALISE REINVENT YOURSELF p01 cover.indd 1

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THIS MONTH 5-9 News & Stuff 10-12 Organic menus

No genetic jiggery-pokery here 14-15 Famous for…

Collaborating with the competition 16

Nigel Tarn

DRINK 21 The Black Stuff 24-26 Rum cocktails 27-29 Year of Beer Micros’ impact on the bigger boys

EAT 31 Lunch with Line 32-33 The Rock Inn If you can kill it, they can cook it 34-35 Barbecue tips 36 Peter’s kitchen CAMRA champ gets cheesy

PLAY 38-39 Cultivated atmosphere A pub garden with a difference 42-44 The Ashes A run of five-day weekends 46 What’s on in June 47 Bob Mortimer The heir to Rik Mayall’s Bombardier

BACK-BAR BUSINESS 48 49 50-51 52-53

Keep it legal Rooms with a view Rebranding Technically speaking

TIME AT THE BAR 54 56 57

The collection tin Pub pets corner Top 10

Reasons your staff are late 58

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F

ancy some organic rye bread to mop up the remaining jus from your meal as you watch the cricket from your pre-booked seat in a pub garden that has been designed to stimulate all of your senses?

Or maybe you just want a pint?

There is plenty evidence throughout this issue of Inapub pointing to the evolution of the pub trade that we are experiencing. It is happening in front of our eyes but sometimes you have to step back to appreciate just how much the industry has had to adapt to survive. It’s pub Darwinism in action.

I recently had the honour of being involved in the judging process for the BII’s Licensee of the Year (the winner will feature in our next issue). There were six finalists, all impressive in their own right, but all offering something entirely different from the next. We had tiki bars, cigar bars, children’s storytellers, dolphins (yes, dolphins), live broadcasts on social media, city-wide ale trails, luxury rooms you would never want to leave and pubs leading regeneration projects in their communities.

It has reached the stage where eyebrows are raised at the originality of the mavericks running wet-led boozers.

Publicans have never offered such a diverse service to their customers. The fittest have survived and are establishing the pubs of this generation. Cheers, Matt Eley, Editor Editor Matt Eley 07538 988 296 • matte@inapub.co.uk Deputy editor Robyn Black 07909 251 231 • robynb@inapub.co.uk Food editor Line Elise Svanevik 07884 868365 • line@inapub.co.uk Contributors Nigel Tarn, Anna Mathias, Peter Tiley, Mark Reynolds, Sonya Hook Production editor Ben Thrush 07810 620 169 • ben@inapub.co.uk

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Merthyr Tydfil Chief executive Barrie Poulter 07591 506 298 • barrie@inapub.co.uk Sales & marketing director Matt Roclawski 07950 447 488 • mattr@inapub.co.uk Sales manager Adam Skinner 07884 868 364 • adam@inapub.co.uk Marketing director Mahdis Neghabian 07908 144 296 • mahdis@inapub.co.uk

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Hair of the dog

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THIS MONTH

THE BIG PICTURE Postcards from the pub frontline

A village’s longest-standing resident was on hand to open up a shop at her local pub.

Betty Miners, 88, did the honours at the coincidentally named Miner’s Arms in Mithian near St Agnes, Cornwall. The small community, where Betty has lived since the 1950s, has been without a shop since its last one closed three years ago.

But Anouska House, licensee at the Punch Taverns pub, secured funding from Pub is the Hub to convert a pub storeroom into the new shop. She said: “We are a traditional village pub serving home-cooked food and rely on people travelling to us for our business. At the same time we are a

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vital hub for our community and by opening for a few additional hours each day in a largely under-utilised space we can serve our local community with a new essential service, providing additional employment and an outlet for locally made goods.

“Betty Miners’ daughter makes our jam and a local farmer supplies the eggs.” The shop also sells bread baked

by Anouska’s partner Andy Andreou (pictured, right) along with locally produced dairy, honey, jams, cider, vegetables, arts, crafts and much more.

Also pictured with Betty and Anouska is Pub is the Hub regional adviser Reg Clarke.

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BRIEFLY… Two licensee brothers are celebrating after The Royal Oak in Riley Green, Lancashire, won its first ever AA rosette.

Mike and Chris Rawlinson took on the Thwaites pub two years ago.

The licensee at The Forester Public House in Riley Green, Cheshire, has been ordered to pay £7,253 in fines for illegal Sky Sports use.

John Philip Targett also received a criminal conviction.

Carlsberg’s search for the People’s Pundit has ended with a win for Liverpool fan Kevin Clarke. Through a set of challenges run by the beer brand, he earned the right to provide punditry as Stoke took on his hometown club on the final day of the Premier League season.

And finally…

Orgasmic, Janet’s Jungle Juice and Dragon’s Breath all triumphed in CAMRA’s recent National Cider & Perry Championships.

White Jersey by Orgasmic and Janet’s Jungle Juice by West Croft won the joint Cider Gold Medal, while Two Trees Perry by Gwynt y Ddraig (“dragon’s breath” in Welsh), took the Perry Gold Medal.

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Smash the pint glass ceiling PUSH TO PROMOTE WOMEN IN THE PUB TRADE Inapub has joined forces with BT Sport, the BII and the Association of Licensed Multiple Retailers, to help more women reach the top of the pub trade.

Athena, launched at the BII lunch on June 2, has been created to recognise and develop female talent in the pub industry.

“Women make up only 18 per cent of the major pub company boards,” said Emma Causer, BT commercial account director, who developed the programme.“ This imbalance is prevalent throughout the sector and the objective of this groundbreaking scheme is to provide a building block on which the next generation of talented, driven and dynamic women can

reach their full potential within the sector.”

Mentors already signed up include: Ann Elliott, chief executive of Elliotts; Chris Welham, managing director of Spirit Leased; Stephen Gould, managing director of Everards Brewery, and Bruce Cuthbert, director for commercial customers at BT Sport.

Inapub editor Matt Eley said: “The pub trade has made real progress in attracting people from different backgrounds.

However, it is still fair to say that it is maledominated, especially when it comes to the boardroom, which is why we are delighted to support this initiative.”

Further details can be found at: www.athenamentoring.com

Next generation inherits the sector The pub industry has been boosted by an influx of youthful talent, according to new research by Barclays.

Analysis of its own customer base found that the number of pub owners aged between 25 and 34 has risen 25 per cent in the last three years. In that same period nearly half (42 per cent) of pubs that are trading were established as businesses.

Of the new entrants to the trade, 32 per cent under the age of 35 are women.

Adam Rowse, head of business banking at Barclays, said: “It’s been long reported that this is an industry met by challenges for pub owners. Our research shows this has not deterred the next generation of ‘pub innovators’ from setting up shop. It’s great to see optimism for growth in this sector.”

SABMiller unveils Meantime plans SABMiller hopes its acquisition of London’s Meantime Brewing Company will drive innovation across the business.

The global brewer bought the craft beer operation last month for an undisclosed sum. As part of the deal a new pilot brewery at Meantime’s Greenwich base

will become a “centre for innovation and new product development for SABMiller Europe.” It will also be used to develop beers for Meantime’s existing ranges.

The brewer also plans to take Meantime’s beers to new markets both in the UK and abroad.

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THIS MONTH

inapub

Shipshape and Bristol fashion

ANALYSIS The pub industry is not unusual in lacking women at the top — there are more men called John running FTSE 100 companies (17), than there are women (7).

Which is why Inapub is delighted to be involved in a new joint initiative, alongside BT Sport, the British Institute of Innkeeping (BII) and the Association of Licensed Multiple Retailers, to recognise and develop female talent in the pub sector via a new mentoring programme, Athena.

The pub trade has worked very hard over the last 15 years to move from what it was (men-only drinking dens) to become what it is today (venues in which women are welcomed and feel comfortable).

Out went the sticky carpets and dark interiors and in came the light, bright décor, the wine, the food and the cocktails. And the trade is much better for it — pubs are now a more vital and valued part of their communities and, crucially, more profitable.

Now it is time to do the same for all the hardworking women within the industry and this new scheme is a vital step on that journey.

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Tattershall Castle has finished its £1.8m refurbishment and opened to customers wanting to get on board opposite the London Eye. The floating bar and restaurant has been reopened after closing on January 1 and making its way to Hull for repairs and a new interior.

The TCG flagship also features five new food menus targeted at different customers and occasions including an al fresco menu for the Burger Shack on the deck.

TCG chief operating officer Nigel Wright (pictured) said: “The final result is nothing short of spectacular and we are grateful to everyone within TCG, the team at the shipyard in Hull and other specialists, who have helped us to reopen today.”

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THIS MONTH

Pepsi Max

It’s a new look and a new strategy for this famous brand.

Owner Britvic is positioning it as a mixer as well as a straight-up soft drink. The new “sleek and contoured” bottle was inspired by the brand’s original packaging and comes in a 200ml size for mixing and a 330ml version, aimed at diners.

A range of suggested serves has also been created. britvic.co.uk

Corky’s Raspberry Glitter

This flashy little number contains actual edible glitter, which is quite the party trick and is designed to appeal to those on a big night out. It is launched along with the chance for someone to win a hen party worth £1,000. For more see www.corkys.co.uk

Stuff

What’s new in the pub this month

Cocktail Strainers

What do you get the barman who has got everything?

Well, yes, we’re sure a pay rise would be appreciated but failing that, how about these Heritage Cocktail Strainers?

The four tools will ensure that every cocktail has a Bonzer (they make them) finish. www.bonzer.co.uk

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JUNE 2015

Kolson

We recently brought you news of Swedish cidermaker Kopparberg bringing its beers to the UK… and the Scandinavian invasion continues. Kolson, the five per cent Norwegian lager, is on its way over here – presumably on a longboat manned by Vikings intent on taking over our pubs.

Actually, it’s being imported

by Cellar Trends. Call them to find out more on 01283 217703

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THIS MONTH

Snacking Essentials

Healthy snack companies are continuing their assault on the pub trade with the launch of a dried fruit and nut range from Snacking Essentials. The four varieties combine berries, nuts and seeds and contain just 100 calories per 25g bag. The launch follows research that shows a third of people are looking for a healthy snack — you never know, they might visit your pub. snackingessentials.com

Langley’s No.8 Gin

The award-winning craft spirit is set to extend its reach after signing a distribution deal with Hi-Spirits. The premium gin was launched a couple of years ago and has won plaudits around the world, including a Gold Medal at the San Francisco World Spirits Competition 2014. www.hi-spirits.com

Remarkable Regional Malts

Just look at his little face — isn’t he adorable? But watch out, because that little Scallywag has a bit of a bite. This is part of a range of malts that Cellar Trends has snapped up, along with Botran Rum for good measure. www.cellartrends.co.uk

Wizard

Robinson’s, the brewer behind Iron Maiden’s big hit Trooper, has added a new permanent beer to its range; Wizard. We are assured this is in no way linked to the 1970s band (with a slightly different spelling) led by Roy Wood, but is in fact a 3.7 per cent pale ale created in response to the British Beer & Pub Association’s pledge to remove 1.3 billion units of alcohol from the UK market this year. Spellbinding. www.robinsonsbrewery.com

Hopping Hog

Our friends from across the Atlantic seem to grab all the glory when it comes to brewing IPAs these days, but Hogs Back is out to prove that the Brits are still a force to be reckoned with. The 5.4 per cent IPA is its first keg ale and will be available in bottles as well as the occasional cask. www.hogsback.co.uk

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THIS MONTH

It’s only natural LINE ELISE SVANEVIK GETS A FLAVOUR OF TWO PUBS’ ORGANIC FOOD PHILOSOPHY

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The supply side is lumpy and our chefs have to learn how to deal with it.

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Imagine a place where animal welfare is prioritised, wildlife is protected, the food not only tastes great but is nutritionally better and free from controversial additives.

It sounds like the place of dreams, but it’s actually just the standards of organic food.

A pub that ticks the boxes is The Royal Oak in Swindon. Despite the fact that owner Helen Browning is the chief executive of the Soil Association, it is only 95 per cent organic, which doesn’t certify it as a fully organic pub. “We have a huge amount of customers who will bring in stuff from their gardens and they aren’t going to have their gardens certified,” says Helen (pictured on the cover of this magazine).

“We also use a lot of wild-harvested products from the farm such as wild rabbits or deer and those can’t be certified.”

Licensee of the pub and Helen’s business partner Tim Finney adds: “People want more steaks than anything else and it means I’d have to kill three steak animals and have a surplus of meat less desirable rather than go to another supplier for it.

“And when I do have to go to another supplier, I want it to be the local farm shop up the road rather than source organic produce from somewhere further away.”

For Tim, localism wins over organic on these occasions. “There’s often a conflict between organic and localism, but for me, I choose localism when it comes to everything from staff to suppliers. Sixty per cent of our customers are from within 10 miles so when I employ local people, they bring their families in to eat and when I use local suppliers, they’ll do the same.”

However, Helen believes local is a bit of a “used term”. She says: “Just because it’s local doesn’t mean it’s good. We want to source our ingredients from as close as we can, but local is only good when it’s using all the other criteria that you want.”

Despite not being certified organic, the pub remains the only one in the UK with gold standards under the Soil Association’s Catering Mark, which was created to encourage better catering, mainly in the public sector.

At The Royal Oak, local and organic produce are prized, though they sometimes have to choose one or the other

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Carrots are picked usually within 24 hours of us receiving them. The response from our customers is immediate

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But there are also difficulties in providing organic food, and not just in terms of cost.

“The supply line can be hard for the chefs.

They cannot simply call a ‘normal’ wholesale supplier at 11pm and order what they need; the supply side is lumpy and they have to learn how to cope with it,” says Tim. On the other hand, the chefs are amazed by the quality of ingredients they get to cook with. Helen says: “Every chef that comes here says ‘I’ve never been able to get these sort of ingredients anywhere’.

The quality is fantastic. You don’t have to do a lot with the food to please the customers, and just using a few more organic ingredients can really make a difference.”

Cost is another reason many steer clear of the organic route. However, Tim believes paying three times as much for a bunch of carrots is worth it because “they taste better every time”. He adds: “They are picked usually within 24 hours of us receiving them, so they are fresher. And we like seasonal, and the response from customers is immediate from the moment they eat them.”

Helen says it’s all about making connections with local producers. “Go and meet people, connect with them so you can tell stories about the food and where it comes from. We can provide lists of where to find suppliers and places like

Essential Trading supply products with longer shelf-lives.”

Tim explains that 90 per cent of the veg comes from one organic allotment of 10 acres, five miles from the pub. “He delivers three times per week, often when it suits him, not us,” Tim says. “We can also pop over in an emergency and pick stuff up, or even pick it ourselves.”

The pub also prides itself on organic

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What is organic?

Organic food is produced using environmentally and animalfriendly farming methods on organic farms. These methods are legally defined and any food sold as “organic” must be strictly regulated.

Why organic?

•• • • •

It’s nutritionally better There are no hydrogenated fats, controversial additives or GM crops It’s better for the environment as organic farming reduces pollution and greenhouse gases Organic farms provide homes for bees, birds and butterflies Organic standards give animals plenty of space and fresh air

Three ways to go organic

• •

100 per cent organic: everything you use is organic Some organic dishes: you can say these dishes have been made with certified organic ingredients Ingredients in certain dishes are organic: a meal made with, for example, organic meat but there may be other ingredients that are not organic

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Veg is the star of the show at The Duke of Cambridge, though it offers organic meat dishes too

drinks, from Westons organic cider to organic soft drinks. Its entire wine list, from Vintage Roots, is organic. “Whether it’s farming, the pub or meat retailing, Helen and I only want to sell things we would want to buy. That is the bottom line of our philosophy,” Tim says.

The only organic pub

The Duke of Cambridge in north London is the first and only organic pub as certified by the Soil Association. It was founded in 1988 by Geetie Singh, who had worked in the restaurant industry and was frustrated by how the supply chain worked.

“We think organic is about protecting the environment, a natural way to eat without any interference and food waste, and is important for both the supply chain and producers,” explains Anna Shepherd, marketing manager for the pub and Riverford farm, which the pub is tied to.

“All our suppliers are certified under the Soil Association. Last year we merged with Riverford farm and now all our veg comes from them, and some of our dairy. We are working towards getting our meat and all dairy from them too, and they also have a farm shop which we work with.”

She explains that veg tends to come in 20-30 per cent cheaper from Riverford than it would be to buy organic in supermarkets. “It’s worth spending it in the long term to ensure a robust supply chain and a protected planet,” says Anna. “It’s an investment we’re happy to make. We want to encourage people to make small changes, but we appreciate that some people simply can’t afford to.”

The pub is all about making the veg the star of the show, with meat as a side. “We do a 10-veg-to-one-meat ratio,” explains Anna. “We’re really proud of our cooking and think prices are reflected from our cooking rather than the fact that we are organic. In terms of London prices, it’s very competitive, with starters ranging from £5 to £8 and mains at £12 to £20.”

As with The Royal Oak, the chef at The Duke of Cambridge has to be very creative and flexible when it comes to the menu.“We have an amazing chef,” says Anna. “He never knows what’s going to arrive, so he builds a new menu every day based on what we get. We’re very proud of how we can do that.”

When it comes to local versus organic, the Duke of Cambridge will always go for organic, with Anna saying people would get bored of turnips if they were all that was available. “Riverford also has a farm in France, so we’re able to fill all the boxes and the menu with things like red peppers and tomatoes throughout the winter. We’re lucky in that respect, but it has to fit in with our ethos of protecting the environment.”

Anna explains the reasons for going organic. “Personally I believe it tastes better because it hasn’t been interfered with and there’s been no artificial light or heating.

The veg tastes like it should.

“The animal welfare perspective is another key thing we’re keen to look out for. On the whole it’s about having a very modern farming technique to get the most out of the veg, and we don’t shy away from new technology as long as it won’t break the land.”

trade.inapub.co.uk 21/05/2015 22:48

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FAMOUS FOR COLLABORATION

Three pubs combining their efforts to create a cluster effect

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Many believe that if you have pubs close together, they’ll steal customers from each other, but actually more pubs attract more people to an area

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How will three pubs with different owners, situated in the same area, benefit from sending customers to each other?

It’s not quite a riddle, but a question you might ask when you hear about the collaboration between The Lyndhurst, The Eldon Arms and The Retreat in Reading.

The three pubs were all taken over by their current licensees last year. They decided that instead of working as competition, they’d benefit from making friends.

Together, the three pubs formed Reading’s live music quarter and titled themselves The Village. Not only did they do it to attract new customers to the area, but also so that if they run out of ice or cash, they’d simply run and borrow some.

If they’re fully booked, they’ll send their customers to the other two pubs.

Lyndhurst licensee Heath Thomas explains: “I came into the industry 27 years ago and discovered the power of clustereffects early on. Many believe that if you have pubs close together, they’ll steal customers from each other, but what really happens is that more pubs attract more people to an area.”

When Heath moved into The Lyndhurst in last September, he was about to do what he normally does when he’s in a new place; call up the neighbouring pubs.

“But then Russell [Mackenzie] from The Eldon Arms called me up and introduced himself, to which I replied ‘you’ve beat me to it!’ and shortly after, Brian [Moignard] from The Retreat did the same thing.”

Of course, Heath explains, it isn’t always quite that simple. “People can get intimidated and they’re not sure what you want from them,” he says. “Especially if you’ve got the

bigger bar, they tend to be a bit sceptical.”

Earlier this year, Heath came up with the idea of marketing the area as Reading’s live music quarter and needed a launch party for his idea. “I phoned up Russell and Brian to see if they’d get on board and they loved the idea. We’ve all got live music. At The Lyndhurst, we’ve got three to five live bands every Saturday.”

Over the Easter weekend, they held a four-day festival featuring 28 bands across the three venues. “We were absolutely packed the entire time. I went over to our local Wetherspoons the following Tuesday to ask how their weekend was, and the manager told me it had been completely empty,” laughs Heath. “He said to me ‘well, you know, someone decided to put on an ale and music festival’.”

The festival provided a big boost for all three pubs, to the point where they’ve been so busy in the aftermath they haven’t yet had time to sit down and discuss it.

The pubs marketed their offers via social media, and Heath says his Facebook has been vital. “I spend £3-£20 per week on Boost posts and I’ve found them very effective as I can reach a large number of people in a short time,” he says.

Heath says he’s been very fortunate to meet the other two licensees as they have very similar visions. The Eldon Arms does South African food, The Lyndhurst does traditional British and The Retreat doesn’t serve food but focuses on great beers.

“People come in and say it’s wonderful.

Of course you have the negative people who love it when pubs fall out. But mostly, at this festival, we had people come up to us and thanking us.”

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THIS MONTH

HOW TO JOIN FORCES INTRODUCE YOURSELF It’s hard to say no to someone who wants to work together, Popping by nearby pubs to ask if they’re interested in collaborating can be a good start

The Village Reading, Berk shire

LEND AND BORROW Not enough ice? Ring your new pals. They need a hand? Lend them one

What: Readin g’s selfproclaimed liv e music quarter comp rises The Lyndhurst, Th e Retreat and The Eldon Arms Why: The pow er of the cluster effe ct

MAKE A FESTIVAL You can draw people to the area and attract new customers RECOMMEND EACH OTHER Instead of simply turning customers away if you’re full, say “have you tried the pub over there?”

The customers will appreciate it as much as your neighbour

Clockwise from top left: Natasha Dilleyston runs The Lyndhurst along with partner Heath Thomas; bartender Collette Able models The Village’s uniform; the pubs put on a hog roast to cater to the throng of festival-goers

FOUR MORE PUBS WITH MUSIC FESTIVALS The Blue Anchor Inn, Helston, Cornwall

Is holding its annual Helstonbury festival on July 17-19

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The 3 Acres, Moorland, West Yorkshire

Has 40 acts already confirmed for its inaugural Moorfest next month

The Kings Arms, All Cannings, Wiltshire

Attracts some major names to its annual Rock Against Cancer

The Brick makers, Norwich

Its Thrashe rs festival ove aurus mini metal r the early May bank holiday more than 3 weekend saw 0 bands pla y

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THIS MONTH

This industry is full of entrepreneurs, extroverts and creative thinkers. But you’ll never get a bunch of eagles to fly in formation

NIGEL TARN I’m not really one for hierarchy (or authority for that matter, but that’s probably something more deep-rooted!) But I have recently come across a need for some formal structure, which goes against my basic beliefs.

Naive though it may appear to some, I’d rather people worked for the love of the job and the fulfilment it gives them than because of any kind of stick from above.

I’ve never really liked the “yes boss, no boss, how high can I jump boss?” authoritarian way of running things, and have always worked in much flatter hierarchical structures where everyone has a role, an understanding of their work demands and a full understanding of the big picture.

The reason for the need for some formal structure was an accidental purchase of another pub. By accidental, I mean I/we weren’t ready for it.

I was reminded of a conversation I had some years ago with the managing director of a London pub company, who insisted on employing entrepreneurs and extroverts to run these bars. He had the same problem every 12 to 18 months or so 16

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Nigel Tarn is chief executive, beer buyer & beer tester for Lake District-based pub company Moo Bars Ltd. Follow him on Twitter at @princeofales.

Inapub is supporting his chosen charity Group B Strep Support.

For more information visit www.justgiving.com/Nigel-Tarn

— these entrepreneurial managers went off and set up on their own.

This industry is full of entrepreneurs, but you’ll never get a bunch of eagles to fly in formation. Which is probably why I don’t like hierarchy.

I also like leadership by example. We don’t employ cleaners as we all do it, and I don’t expect anyone to undertake any task I’m not prepared to do myself.

Even beer testing.

The majority of extroverts and creative thinkers that are attracted to the drinks industry wouldn’t thrive if they were made to toe the line and weren’t allowed the creative freedom to express themselves.

It’s for this reason that I have only bar managers and a boatload of incredible and diverse people in my businesses.

I was reading recently of another pub group that expanded from three to five units. They were prepared as they had assistant managers in two bars ready for the progression.

I’m now seeing the method in this hierarchical madness as I don’t have any obvious choices to promote, just lots of great people who would be missed if they left their current role.

So I’m left to draw straws as to who will manage the new bar, and will appoint a chief beer taster, snack stacker and pub entertainer as their replacement.

trade.inapub.co.uk 21/05/2015 19:47

STOCK SOMERSBY THIS SUMMER!

THREE NE W FLAVOURS AVAILABLE NOW

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Spanish Carlsberg magic CARLSBERG UK BRINGS AN IBERIAN FLAVOUR TO THE OLD MILL IN CO. DURHAM, AND MUCH MORE BESIDES…

“You get the back-up from Carlsberg UK. They are there when you need them rather than hassling you or pushing things on to you”

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The Spanish capital and a pub that serves high-quality food a short detour from the A1 as you head towards Durham might sound miles apart, but they are linked by a common drink.

For more than a decade San Miguel has been a vital fixture on the bar at The Old Mill, the pub with rooms that dominates the tiny hamlet of Metal Bridge in County Durham.

It was one of the major factors behind Darren Salicki, the owner of the freehouse (and its sister site The Bowes Incline Hotel) starting a working relationship with Carlsberg UK that has been in place ever since.

He explains: “When Carlsberg UK got San Miguel on board we went with it as it was such a good fit. It works because people tend to have it with their food.”

Food leads the way when it comes to sales at The Old Mill, with its British and Asian-influenced menu accounting for around 60 per cent of turnover.

The full-bodied favour of the five per cent ABV San Miguel is one that appeals to diners. Darren continues: “It is a musthave beer for us. It is right for our customer base, which is mid-thirties upwards, couples, those with disposable income and what you might call the discerning drinker.”

Vicki Neil, Carlsberg UK sales development manager, adds: “San Miguel tends to sell well in here because it is premium beer, premium food and a premium outlet so they all complement each other.”

The fact that the pub has had such a long and fruitful partnership with Carlsberg UK is also largely due to the

relationship that Darren has built with his area development managers.

He says: “We have a very good relationship with our first rep, which is where it started, and it has carried on with Vicki, who has been with us for five years.

“We are very loyal with people and we won’t change for a few quid here or there.

We would rather have that relationship.

“You get the back-up from them. From my point of view, they are there when you need them rather than hassling you or pushing things on to you. We will meet every six weeks and if we do need something in that period of time she is available on the phone.”

The strength of this relationship, combined with the quality of the Carlsberg UK portfolio, is why it has become a “one stop shop” for the Old Mill.

For not only do they have the likes of Tetley’s and Carlsberg on the bar alongside San Miguel but every drink they stock, aside from one of two local ales, is ordered through Carlsberg UK. “We would rather that than have two or three deliveries a week. We get everything from Carlsberg UK. Spirits, soft drinks, wine… the lot,” adds Darren.

Wine is particularly important at the food-led venue and to help further, Carlsberg UK even created and designed the wine menus for the pub. They did the same to help promote the new bottled range of craft beers that the pub has recently started stocking. Darren adds: “Our entire wine list comes from Carlsberg UK and they produce the menus as well.

It’s a very useful service that we benefit from. We are trying craft beer and we

21/05/2015 19:58

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www.crowncellarswines.co.uk

For Darren Salicki, the chance to get San Miguel on his bar was a draw to working with Carlsberg UK. Since then, the relationship has expanded to cover almost the pub’s entire drinks range, with Carlsberg UK offering invaluable advice on the wine range that is so important to the food-led venue

had some menus for that too. We are not a lover of having too much on the table or posters around the pub though.”

Vicki adds: “We are constantly adding new wine to our portfolio and Darren is always updated on this. Wine is a big driver of sales in here.

“We just did a tent card for the craft that wasn’t too in-your-face because it needed to have something. It’s a new category and it won’t sell if it just in the fridge.”

It is that kind of friendly and practical approach that has helped the Old Mill and Carlsberg UK’s partnership work so well over the years.

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DRINK

Beer is as vital now to the pub sector as it has ever been. Let’s celebrate that on Beer Day Britain

THE BLACK STUFF How come there’s a Top Gun Day (May 13), a Hug a Plumber Day (April 25) and a Welsh Rarebit Day (September 3) but no national beer day?

Such an event could highlight the importance of beer — and pubs — to our economy (together we contribute £22bn annually to UK GDP); would draw attention to some of beer’s benefits (it’s packed full of vitamins and other good stuff) and should encourage people to go to the pub, boosting business all round.

It’s such a no-brainer, in fact, that for the first time this year there will be a Beer Day Britain. Taking place on June 15, the event is the brainchild of beer expert Jane Peyton.

The day is backed by key industry bodies, including the British Beer and Pub Association, the Association of Multiple Retailers and CAMRA, as well as a number of major breweries, pub companies and the British Beer Alliance.

Beer quizzes, tastings, pub crawls and brewery tours will be running across the country, alongside some nationwide initiatives, including a “National Cheers to Beer” so that, “as many people as possible can join in by raising a glass of beer, whenever suits them, to toast British beer.”

Participants are encouraged to tweet their toasts to @BeerDayBritain with the hashtag #CheersBDB. Perhaps you think this is just another spurious event? Yet beer is as vital to the pub sector now as it has ever been. The revival in cask ale, the emergence of a new generation of craft beer and three consecutive tax cuts, have made our industry one of the most vibrant and exciting sectors in the UK. Let’s celebrate that. After all, if we can have an Ed Balls Day (April 28), to mark the time the ex-MP mistakenly tweeted his own name, we must be able to spend 24 hours celebrating beer?

Contact Robyn Black at robynb@inapub.co.uk

THREE SUMMER CIDERS Bhai

Apples grown at the foothills of the Himalaya are combined with British varieties and champagne yeast at the Aspall Cyder facility in Suffolk to make this AngloIndian tipple.

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Älska pear & lychee and peach & raspberry

These two new flavours from the Swedish cider brand come in bottles or cans, aimed squarely at festival-goers this summer.

Blind Pig

A Prohibition-era inspired cider range from drinks giant Heineken, which comes in four flavours: Bourbon & Blueberry, Rum & Poached Pear, and Whiskey, Honey & Apple.

“What I’ve tried to do here is put together a pub that I would want to go to myself and, since I’ve got two kids, that’s translated into a very family-friendly pub.

The pub has a huge back garden — 1.5 acres with a river at the bottom — and we have rabbits, chickens and a big play area.

We hold lots of events throughout the year, such as our annual Duck Race and Easter Egg hunt and, as a result, the pub is really popular with families.

Our wet/dry split is about equal but I think, because of our customer base, we probably sell a lot more soft drinks than the industry average.

Chegworth Valley juices are growing in popularity here, as parents are looking for healthier kids’ drinks, and we sell a lot of the apple & berry and apple & pear flavours from that range.

We also sell a lot of wine and prosecco is flying out at the moment at £6 a glass.

On the bar Chris Maskery, The Fighting Cocks, Horton Kirby, Kent

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F I N EST CALL COCKTAIL ACADE MY Lesson 2: How to create the perfect cocktail menu “If something’s worth doing, it’s worth doing well,” as the saying goes. To make cocktails well, you might be forgiven for thinking that they take a long time to make. This is the reason why many of the UK’s publicans don’t serve cocktails, according to a new report commissioned by professional cocktail mix brand Finest Call. Nearly a third of respondents believed cocktails take too long to make. The publicans also said that they don’t have staff skilled enough to make them*.

But times have changed and cocktails are now an easy option. Long gone are the days when muddling was a must or an endless list of ingredients was required to produce one drink. Finest Call makes the bartender’s life that little bit easier, with a range of specialty cocktail mixes, bar essentials and fruit purées. Designed with speed in mind, Finest Call is the perfect ingredient for making high-quality cocktails quickly. Be it a Frozen Strawberry Daiquiri or a great-tasting Mojito, the range has fast become the bartender’s best friend.

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21/05/2015 21:14

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Do you want to see your name at the top?

Take part in the speed league to win Case in point; this Spring, Finest Call Premium Cocktail Mix launched the Speed League; a cocktail-making competition with a twist. Designed to demonstrate the speed, quality and consistency of the Finest Call serve, this initiative, driven by Cellar Trends, has highlighted how simple and quick it can be to create the perfect cocktail.

Running until the end of August, the Finest Call Speed League challenges bartenders and pub owners across the UK to make four classic cocktails as quickly and as consistently as possible. The current front-runner completed the challenge in less than three minutes – impressive, non?

The prize is an all-expenses paid trip to Louisville, Kentucky in the USA, where the winners will be guests of American Beverage Marketers and will have the opportunity to visit the plant, as well as the Distilled Spirits Epicentre – a prestigious training and education centre – not to mention some of the world’s finest bourbon distilleries. If you fancy your chances contact Peter Thornton on finestcall@cellartrends.co.uk or call 01283 217 703.

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EXCLUSIVE OFFER! Summer has well and truly arrived, so now is the ideal time to introduce cocktails to your venue.

Contact Finest Call’s Brand Advocacy Team led by Max Abbott on

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before 31st June to have a 1-2-1 consultation and training session.

Offer is limited to the following regions – North : Leeds. Manchester, Sheffield • Midlands: Nottingham , Birmingham, Leicester • Scotland: Glasgow, Edinburgh • South coast : Brighton, Southampton, Bournemouth • South West: Bristol, Cardiff, Bath

22/05/2015 02:26

DRINK

Rum reimagined MOJITOS AREN’T THE ONLY WAY TO ENJOY THE SPIRIT THIS SUMMER

The inexorable rise of rum has a lot to thank the Mojito for — the rum, mint & sugar mix remains the UK’s top cocktail.

However, there is more to the spirit than this Cuban concoction and with drinkers on the lookout for ever more adventurous flavours, perhaps it’s time for rum to move beyond the Mojito?

With that in mind Robyn Black has selflessly undertaken the arduous task of unearthing and testing some new rum–based recipes to help inspire you this summer.

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DRINK

The squeezed middle WHERE HAS THE MICRO BOOM LEFT TRADITIONAL BREWERS? BY SONYA HOOK

“

Publicans repeatedly ask us to look at our pricing as they can get beer cheaper from these newer, smaller brewers Bob Trimm, Harveys

Behind the fanfare around the micro-brewery and craft beer scene the big brewers remain a prevalent force in the world of pubs. But with both ends of the market cheering about the renewed interest in beer, how are those in the middle faring?

Jeremy Mitchell, St Austell’s marketing director, says the brewer has enjoyed consistent growth but the market has changed.

“Probably the biggest challenge for us has been diversification,” he says. “People want beers that say something different.”

Bob Trimm, sales & marketing manager for Harveys, notes there are now 47 microbreweries in the brewery’s Sussex heartland. “Publicans repeatedly ask us to look at our pricing as they can get beer cheaper from these newer, smaller brewers,” he says. “Pubs increasingly want beers on a rotational basis and there are more and more beers to choose from.”

Duty woes

One of the biggest concerns for these brewers is the tax relief for small brewers.

Tim Dewey, Timothy Taylor’s chief executive, explains that unlike in the US, where craft is seen as premium, in the UK microbrewers use this tax relief to undercut prices. “It has had an impact,” he stresses.

“We constantly find new beers, which have no duty or VAT issues, coming out with low prices and kicking down doors.”

Oliver Robinson, managing director (beer division), at Robinsons Brewery,

agrees. “We are all for smaller brewers and all for them getting a benefit, but we want to make sure it is fair,” he says. “Why should we be penalised?”

At Black Sheep, sales & marketing director Jo Theakston says the tax burden is the single biggest challenge for its business.

“It means 60 per cent of our turnover is tax, which is a huge amount,” he says. “We don’t have any pubs, so this tax makes it quite tough. That duty regime has to change or it will be more and more difficult to make money selling cask — increasingly we are looking at other avenues.”

Seeking out growth areas

There are clearly challenges for brewers of this size but the microbrewery movement has also opened up opportunities. “There is a renewed interest in ales and in quality beer,” explains Tim. He points to Timothy

Inapub’s Year of Beer is supported by:

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DRINK

Taylor’s Boltmaker, which has been doing well since being named Champion Beer of Britain. “It’s given us a second arrow to our bow to complement Landlord.”

Jeremy says the quality message has also been useful for St Austell. “We are lucky Cornwall is seen as a brewing Mecca.”

Others are investing to benefit from the burgeoning interest in food, with Robinsons pouring “a few million pounds” into its pub estate. “A good food offer can help boost beer sales,” Oliver stresses. St Austell’s beer sales have also benefited from the strength of foodie pubs in the South-West.

Crafty pubs

Craft beer pubs have been opened by Brains (The Cambrian Tap in Cardiff) and St Austell (The Samuel Jones in Exeter).

“There is no overt branding for many of the beers and actually the top three sellers are Korev, Proper Job and Tribute,” says Jeremy. “It’s the environment that is exciting.”

Jo at Theakstons adds: “We see landlords who want everything craft, but you do need familiar beers — a whole raft of craft is daunting to consumers.”

Small-batch production

One way medium-sized brewers have responded to the rise of the micros has been to create their own on-site microbreweries, with the advantage of being able to upscale successful beers to the 28

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main breweries. Harveys’ four-year-old microbrewery has produced bespoke beers including Waterloo Rye IPA, (for its 225th anniversary this year), a beer for a local folk group and County Down Hop, made specifically for a pub in Lewes. .

St Austell will open its 10-barrel-batch microbrewery this year, while Brains says its craft brewery has helped in the creation of its seasonal range. Black Sheep’s 18-month-old microbrewery produces five barrels, compared with its main 50-barrel brewhouse. It also runs small-batch brews of 15 firkins for select local pubs.

“It means we can experiment — 200 firkins is a lot to throw away if it doesn’t work,” says Jo. Daniel Thwaites now focuses almost entirely on small-batch production via its 20-barrel microbrewery Crafty Dan, having sold its main beer business (including Wainwright Golden Ale and Lancaster Bomber) to Marstons.

Timothy Taylor can’t currently produce small batches of beer, but it does limited editions; its Tour de France beer Champion Blonde, like Black Sheep’s Velo, was revived for the Tour de Yorkshire.

Innovation

Now that beer is exciting again, brewers have been able to innovate.

“We have brought out different beers such as the 3.7 per cent ABV golden beer

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DRINK world beers attracted interest, it brought out helles-style lager Korev.

At Brains, an investment in its Rev James brand has been a good move, says their marketing manager Melanie Murgatroyd.

“It’s not Brains-branded, so it is easier to market outside of Wales,” she says.

Distribution

Innovating to hold their ground: Left to right: Black Sheep’s sales and marketing director Jo Theakston: joint managing director Miles Jenner brewing up a storm at Harveys; Timothy Taylor’s chief executive Tim Dewey

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Sussex Wild Hop, which has done very well for us,” says Bob at Harveys.

At Robinsons, beers such as the 4.8 per cent ABV Trooper (created in conjunction with Iron Maiden) have been very successful, Oliver explains. “The market has changed in leaps and bounds, but we have reacted to all of this by keeping a close eye on what is happening. It’s about being innovative but not forgetting our traditional roots.”

Jeremy at St Austell notes that while Tribute accounts for 65 per cent of its production, it has also seen success with beers such as Proper Job, inspired by American IPA beers. “We were in the right place with that; it’s about being able to anticipate the market.” And in 2010 when

The new interest in beer also opens up distribution opportunities. Bob says Harveys, which has always operated within a 60-mile radius, is now trading with six wholesalers to extend into the Midlands and Cornwall. It has also been experimenting with reciprocal exchanges within its pub estate, including a beer swap with St Austell.

And at St Austell Jeremy says there is still “loads of potential” to expand its beers nationally. “People love a beer with a sense of provenance.”

Other sales channels, such as export, can also boost awareness. Robinsons, which currently exports to 45 countries, sees this as one of its growth areas, as does Black Sheep. “We think export can be a much bigger part of our business and it gets away from the vagaries of the UK market,” explains Jo.

Marketing

Marketing is another area where the middle-sized brewers have an advantage.

“We use water from an artesian well and this is a strong marketing message we are working to get out,” says Bob. Timothy Taylor is also working on its quality message. “We have to invest more into making sure consumers and pubs are aware of that quality,” says Tim. And Brains now has a big marketing and TV spend, says Melanie, and will increase that in 2016.

Overall, it’s an exciting time to be in the beer industry. “We are still positive about the opportunities, particularly as the changes have brought in a new generation of beer drinkers,” says Tim. Jo agrees: “These are turbulent times but underneath there are lots of opportunities”

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EAT

When you have to choose between local and organic food, which route do you go down?

LUNCH WITH LINE Choosing whether to source local food or organic food when the combination of two is impossible is a bit like deciding whether you want to protect the animals or the environment. It’s hard.

In our lead feature this month we spoke to two licensees with very similar ethics when it comes to production and quality.

But where one sources organic even if it comes from France, the other would go local even if that means it’s not organic.

With people growing ever more aware

HEALTH WATCH

of issues regarding animal welfare and the environment, many believe that sourcing local, organic food is the best of both.

But when you have to choose, knowing that organic is an added expense which may or may not benefit in terms of revenue, which route do you go down?

As the Soil Association points out, local refers to distribution and organic refers to methods of production.

So what’s more important to you? Tweet us your view at @inapub or @LineElise

♥

Brakes Superfood

As health foods become more popular in pubs, whether it’s in terms of gluten-free, dairy-free, vegetarian or low-calorie, foodservice supplier Brakes has launched a new superfood range tapping into the trend.

The range consists of salads including wheatberry, apple & cranberry, wholemeal couscous, lentil & pesto, black rice, quinoa & ginger, wheatberry, beetroot & couscous and kaleslaw.

Frankie Negus, category manager at Brakes, says: “We have seen an increase in consumer demand for superfoods such as kale. We expect demand to continue growing as summer approaches, with more consumers looking for lighter, healthier options such as salads.

“The addition of superfoods onto menus can attract health-conscious consumers looking for nutrient-packed options. They also have a much wider appeal and can be used to add a point of difference to other popular dishes.

For example, swapping coleslaw for kaleslaw on barbecue-style options, such as pulled pork burgers, can make dishes more premium and help caterers stand out from the competition.”

Menu match Cornish Pilsner with Cornish crab salad

Sharp’s Brewery recommends pairing its Cornish Pilsner with either a Cornish crab salad or grilled scallops.

The Cornwall-based brewery explains that it is passionate about beer and food pairing and that each of the beers across its portfolio has been created with this in mind.

Ed Hughes, beer sommelier for Sharp’s Brewery, says: “Cornish Pilsner is crisp, clean and dry enough to work with complex dishes yet delicate enough to complement simple and delicate foods.

“The perfect food complement is seafood, such as Cornish crab salad or grilled scallops, with the beer lifting out the sweet notes from the shellfish.

“Combinations such as smoked mackerel and horseradish cream can also be introduced to cleanse the palate.”

Contact Line Elise Svanevik at line@inapub.co.uk

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EAT

Dinner on the doorstep LINE ELISE SVANEVIK VISITS A PUB THAT MAKES THE MOST OF DEVON’S BOUNTY

A local walks into a north Devon pub on a Sunday afternoon, slams five pheasants on the bar and says “how many pints do I get for these?”

On a summery Saturday evening, a local fisherman says to the chef: “I’m going out in the morning, want me to bring anything over if I catch any?” The following day he walks in with a box full of sea bass, much to the customers’ delight.

Well, this doesn’t all happen when we’re there, but that’s the general spirit at The Rock Inn in Georgeham.

“Customers go mad when they see them coming in like that,” explains licensee and chef Scott Parker.

“The fishermen usually come to us for two reasons; one being that we’ll take most of what they provide us with and the second being that they know we’ll use it straight away and it won’t just be dumped in some freezer.”

The pub rears pigs and hens a couple of minutes down the road and also relies heavily on supplies from the locals for the best possible produce.

Scott says: “A couple of years ago, a gentleman with long shaggy hair came in, he was a really nice bloke who ended up renting a house here and one day he said ‘have you ever thought

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about rearing pigs here?’ So we put a couple of pigs in and a little while later he said ‘have you thought about getting some chickens?’ So we did that as well.”

Almost everything is sourced from within a five-mile radius of the pub, apart from the tiger prawns, which Scott explains have to be sourced from Bangladesh.

“We get wild garlic growing down the road, asparagus from a local farm in Braunton and our pigs and chickens are our own,” says Scott.

Scott took over the 17th-century inn seven years ago when he signed a lease with Punch Taverns.

Cosmopolitan kitchen

The specials board changes every Friday and the menu is seasonal with more game in the winter and seafood in the summer.

The French onion soup, however, always remains.

“The French onion soup is one of those dishes that people will be ordering in the height of summer, regardless of how warm it is outside,” says Scott.

With a background working as a chef in a French restaurant in London, Scott had produced a menu comprising much more than the traditional steak and ale pie (although they have that too).

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EAT

The Rock Inn

Georgeham, Devon Wet/dry split: 40/60 Staff: 15

Pic: Paul E. Smith

Menu: French, English, Italian and A ian in ence Most popular dish: Sea bass risotto

“

It’s turned into an ethos of ‘if you can kill it, you can bring it in’

“It’s a bit of everything here, depending on what’s in season,” he explains. “My favourite foods are French and Italian, but we also have a Spanish burger on the menu with chorizo and the typical British dishes including calves’ liver, cod & chips and pie of the week.”

In addition to the meat and veggie deli boards, the pub also features a fish board with crayfish tails, crabcakes, smoked mackerel, anchovies, salmon gravadlax and chili tiger prawns.

“We’re fortunate enough to live in an area where we’ve got everything we need on our doorstep,” explains Scott.

He explains the nature of the pub has evolved over the last seven years.

“There used to be a pool table and jukebox, but we shifted it to become more focused on food.

“Although we still have our regulars who will turn up at 9pm on a Friday after serving has died down to sit and have a pint with their mates.”

Licensed to innovate

Being at a pub hidden away among the fields of Devon has given him the freedom to experiment with the food offer rather than simply meet targets.

“In this industry it can get a bit too corporate sometimes, where you have too many targets and you have to compromise on quality,” he says.

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“But there really isn’t any substitute for freshness.”

With the area popular with tourists, Scott has been concerned with being able to cater for those who turn up in caravans on a budget as well as those looking for gourmet food.

“We try to stay a bit old-school, so it’s turned into an ethos of ‘if you can kill it, you can bring it in’, says Scott. “And we’re a local hotspot for food, but I’d say we’re a food destination pub rather than a gastro pub. The term ‘gastro pub’ is so ’90s.”

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EAT

Barbecue brilliance GET THE BEST OUT OF YOUR BARBECUE. BY LINE ELISE SVANEVIK Nothing says summer quite like the smell of a barbecue. Mixed with freshly cut grass.

And Pimm’s. And a bit of rain. But barbecues are a summer staple, come rain or shine. So what are the essentials this season?

1

Beef

Beef and lamb body EBLEX says beef is ideal for the barbecue due to the added value cuts and reckons no barbecue would be complete without a steak or two. Cuts like flat iron, Denver, ranch and picanha will add to the menu, in addition to the popular cut-specific burgers, which are available from EBLEX.

2

Pulled pork

3

Cheese

BPEX says slow-cooked pork cuts are perfect for the barbecue. It adds that pork shoulder joints for ever-so-trendy pulled pork work well for large groups. This can be served on its own or in a sandwich or wrap.

For recipes including Tom Kerridge’s perfect pulled pork, visit www.lovepork.co.uk.

Midsummer House’s Daniel Clifford cooks up a storm on his Big Green Egg Company barbecue

of the barbecue menu. Brand manager Grace Keenan says Kerrymaid Slices are pre-sliced and easily peelable.

4

According to Kerrymaid, cheese accompanies 85 per cent of burger sales, making it an essential element

Big Green Egg Company

The talk of the smokehouse town has been the Big Green Egg Company, which sells seven sizes of ceramic barbecues which come, unsurprisingly, in the shape of an egg.

Michelin-starred chef Daniel Clifford, who recently bought The Flitch of Bacon pub in Little Dunmow, Essex, uses Egg barbecues at his Midsummer House restaurant in Cambridge.

“What I like about the Big Green Egg barbecue is that once it is lit, there is very little smoke — meaning we can use the

Our barbecue The Fishes, Oxford Deputy manager Sam Terry says: “We have set barbecue menus that can be booked for any parties over 20 people. It’s the choice of £15 per head for the British barbecue, which features burgers and hot dogs, £20 per head for the American barbecue, which features pulled pork, brisket and corn on the cob, and £25 per head for the Australian barbecue, which is rump steaks, king prawn skewers, beetroot salad and so on.

“Most people go for the American barbecue, because it’s sort of mid-range and this style of barbecue is incredibly popular over here. The British one is good, but it’s very classic and I think people shy away from it because it’s something they can do at home.

“We also have tipis in the garden, which the people opting for a barbecue menu can make use of. We’ve got such a massive garden — I’d say it might be one of the biggest in the area — so a barbecue lends itself nicely to that.”

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EAT

Our barbecue The Garden House, Norwich Head chef Danial Olive says: “Our whole menu is actually inspired by barbecues and the menu we cook inside is very barbecue-esque.

We’ve got our own smoker as well, so first we smoke the meat, then we barbecue it.

“It’s a theme the owners wanted to try out and, because it was so successful, decided to stick with. There are lots of barbecues in Norwich at the moment — in fact, American-inspired food has become a nationwide theme.

“We do quite a few different options: pulled pork is always hugely popular, so is beer can chicken and the whole sea bass sharer we do. I’ve seen sharing dishes become really popular, because people like sitting outside in the sun and not having a very formal meal, but would rather pick at a sharing dish.

“Simple foods are best for barbecues — if you’ve got a whole mackerel and whole prawns, just lightly marinate them and stick them on the barbecue, don’t overcomplicate it.

That’s the key.”

“

Simple foods are best for barbecues.

Don’t overcomplicate it. That’s the key trade.inapub.co.uk

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smaller ones inside under extraction,” Daniel says. “The temperature and cooking is so easy to control using the vent system that we can keep the Egg at a constant heat during a whole service.”

5

Adventurous recipes

6

Condiments

7 8

New buns

International flavours such as Brazilian, Korean, Thai and Mediterranean are appearing on barbecue menus and it is time to take advantage of this trend.

Grace adds: “As a new generation of foodie pleasure-seekers searches for the latest and best food in town, named ingredients such as chipotle, roasted black pepper and kaffir lime can be used as up-selling features on barbecue menus.”

Stokes Sauces launched a range of condiment sachets ideal for the barbecue season in “generous but sensible” portions of 32-40g compared with the standard 10g. Condiment brand McCormick encourages chefs to make their own sauces and dips by adding Grill Mates Smokey Texan or Deep South Brown Sugar seasoning to ketchup.

Instead of traditional buns, Unilever Food Solutions suggests trying brioche, ciabatta or artisan breads.

Spicy sides

Unilever also suggests adding spices and seasonings to chips and fries, as well as pre-baking jacket potatoes, cutting them in half, adding olive oil and garlic, then serving with crème fraiche and chives.

JUNE 2015

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EAT

We keep the menu to three dishes. Stripping it back gives a clear message that whilst our offering is simple, it is fresh and good quality

PETER’S KITCHEN As a traditional, wet-led pub, we don’t serve food in the evenings here at The Sally. On a night the pub is jam-packed with a buzzing crowd of locals supping pints and comparing notes on the day’s events. There’s joking, laughing, trading stories and gossiping. It’s wonderful to see. For me the kind of pubs where people socialise and make friends are hugely important for a happy and healthy society, particularly in rural communities. I believe if we were to encroach a formal dining experience onto this, the very essence of our pub would be lost.

At lunchtimes we strive to assert our identity as a pub and not a restaurant.

We don’t take bookings or reserve tables, we don’t sell frothy coffees and we don’t have a fancy dessert menu. We keep a simple menu of just three dishes. Two quintessential pub meals, the ham, egg and chips and the ploughman’s lunch, are supplemented with our daily-changing “Third Dish”. Stripping the menu back gives a clear message that whilst our offering is simple, it is fresh and good quality.

As the Sally is set deep in a rural farming community, we have a culture of traditional food production which we want to celebrate. As much as possible we produce our own food and encourage others to do the same. In our “Ham from Ham Project” last year, we reared our own Gloucestershire Old Spot pigs. Minimising wastage, we used the pigs from nose to tail. Our pigs were fed on a traditional Gloucestershire diet of apples

Peter Tiley is licensee of The Salutation Inn in Ham, Gloucestershire. In his first year as a licensee, he guided “The Sally” to the CAMRA Pub of the Year title for 2015. He is pictured here with local cheese supplier Liz Godsell

and whey. Customers brought in windfall apples and local cider makers. provided apple pulp. This year’s pigs will also be fed spent malt from our on-site microbrewery.

The project is being extended this year as we keep chickens for eggs and have planted potatoes for chips.

The whey for the pigs came from local dairy farmers whose cheese we have in our ploughman’s. We use three cheeses from Jonathan Crump and Liz Godsell.

Single Gloucester has Protected Designated Origin status, hailing from Berkeley, our closest town. It is a cheese we are fiercely proud of. We serve it with bread from a local baker and our own pickles and chutney. Not a shred of watercress or rocket in sight!

Encouraging people to consider the provenance of their food and drink has led us to host the monthly “Ham from Home” event. People bring their own home-made/ home-grown food in to share out with everyone, from eggs to sloe gin to allotment vegetables. Every other month is a competition such as scotch egg-making, home-brewing or bread-baking.

For me, the key to food here at the Sally has not been to plonk meaningless plates of food in front of people and charge them for it, but to make people engage with their food and to create a community of like-minded people who orbit the pub.

The stronger the emotional connection people have with food at The Sally, the more rewarding the whole experience becomes for them.

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21/05/2015 23:17

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inapub 21/05/2015 23:20

PLAY

Growing an identity MATT ELEY ENJOYS THE SPRING WEATHER IN A PUB GARDEN WITH A DIFFERENCE

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If you have a Michelin star at your pub, naturally the temptation would be to focus on the food ahead of other areas of the business.

But the team at The Royal Oak in Paley Street, Berkshire, refuse to rely solely on the stunning fare that attracts diners from miles around. Throughout the pub you will find eye-catching, at times bizarre works of art, posters advertising an array of forthcoming events and friendly staff who are happy to help with any request.

You’ll also see the odd black-and-white still on the walls of Michael Parkinson chatting to a celebrity or two. It’s a subtle nod to the fact that this Fuller’s tenancy is run by his son Nick and daughter-in-law Roz. And it is apparent that creating an environment conducive to relaxed and stimulating conversation is a family trait.

Roz modestly explains: “Having one star really just means your food is good. We are very much a pub.”

We are talking in the garden, added in 2012 along with a dining room extension, and something that a lot of thought and

planning went into. It was designed by horticulturalist Richard Vines, who also helped create the gardens at Raymond Blanc’s Le Manoir restaurant. The aim, like that of the pub itself, was to stimulate the senses of the guests. “It is an all-round sensory experience,” Roz says as she rubs a leaf of chocolate mint to release the aroma.

There are white pebbles, a waterfall, large plant pots, a few carefully positioned metal tables and chairs and a beautiful blue sky… though that last one might not be a permanent feature. The garden is easy on the eye, but it is also functional.

Good enough to eat

“The chefs use the herbs and the soft fruits at the right times of year,” she adds. “If you go from a sensory perspective throughout the pub, there is the art and food — that is all there to stimulate you. The garden does it with all of the different smells and the look of it. There’s music and the waterfall so there is something to listen to. It does appeal to all of the human senses.”

But while you can see and smell the

The Garden at The Royal Oak is designed to stimulate your senses

trade.inapub.co.uk 21/05/2015 23:45

PLAY

Another herbalist…

Licensee Mark Thornhill has always had herbs in his pub gardens. But at his latest venture, The Kings Head in Hursley, near Winchester, he has enlisted the help of gardening expert Andrew Bentley (pictured).

The project appeals to Mark’s desire to source as locally as possible. He says: “There is nothing better for our customers than knowing that such great care has been applied to everything that we offer. Our guests appreciate seeing and chatting to our chefs whilst they’re picking from the pub’s garden.”

“Sustainability, provenance and sourcing on all levels is something we are passionate about and this will be conveyed through to all menus.”

Changes include making flowerbeds and hanging baskets ‘edible and refurbishing the rear garden.

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Pub garden steals the show

Pubs throughout the Wadworth estate have been green-fingered tips on how to create the perfect pub garden from the team behind the Wadworth 6X-sponsored garden for the RHS Chelsea Flower Show. “The Hop Cycle” garden, won a gold award as well as being named best RHS Discovery Exhibit in the show’s Discovery Zone, which is focused on plant science and education. It was designed by a team of students from Sparsholt College in Hampshire, who have given their expert advice to pubs across the Devizes brewer’s estate. basil, chives, fennel, parsley and rosemary, you will not eat your meal outside.

It might come as a surprise that covers are not maximised by using outside space for dining, but that would not fit with The Royal Oak’s ethos.

“It’s for pre and post-dinner rather than people eating out here,” Roz says. “The restaurant doors open up so you can be inside feeling like you are outside, and inside keeps the food at a better temperature.

“You have to stick to your guns and accept you can’t be everything to everyone, but hopefully the majority are looking for this style of food. It’s the same with children — they are very welcome but we wouldn’t want to make it a playground. There are

other pubs that do that much better.”

This approach means the pub has a solid identity that attracts diners and regular drinkers. There is also a gamut of events that run throughout the year, such as a successful beer tasting with Fuller’s head brewer John Keeling. A bordeaux night for wine lovers this month will be followed by this month pub’s first ever charity fashion show. “I am very excited about this because we have done a lot of male-orientated events. This is one for the girls,” says Roz. “It’s a friend who has a shop she will close for the day and set up in the dining room.

It’s another example of how the pub does all it can to ensure every aspect of its business has star quality.

JUNE 2015

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21/05/2015 23:45

The season never ends on With The Ashes, every Formula 1速 race live and so much more live sport this summer, no-one else comes close.

European Championship Qualifiers

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Coming up on

The Ashes 1st Test: Wednesday 8 – Sunday 12 July 2nd Test: Thursday 16 – Monday 20 July 3rd Test: Wednesday 29 – Sunday 2 August 4th Test: Thursday 6th – Monday 10 August 5th Test: Thursday 20th – Monday 24th August

Widnes Vikings v Hull FC

Yorkshire v Lancashire

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13/05/2015 13:32 12:31 13/05/2015

PLAY

Don’t bat average BOWL OVER YOUR CUSTOMERS THIS CRICKET SEASON. BY MATT ELEY

“

I talked to the master brewer about ingredients we can use to create my very own beer

English cricket appears to be in crisis and the Australian world champions (who destroyed us 5-0 last time, in case you forgot) are on their way to our shores.

What could possibly go right?

Well, some major changes have been made by the ECB in time for this most

famous of cricketing clashes.

And no matter what the outcome, there is bound to be some nail-biting action for fans to enjoy in your pubs.

Here’s our round-up of what pubs and brands have in store for this summer’s Ashes.

Come on England!

Marston’s Pedigree Pedigree’s long association with English cricket has seen the highs of English victories through to the disappointment of the whitewash in Australia.

This year they have teamed up with a player whose pedigree is in no doubt, all-time leading wicket taker Jimmy Anderson.

In between terrorising batsmen across the globe the brand ambassador has found time for a brew: King of Swing, which will be available as a guest ale through to August. He created the 3.8 per cent pale ale with the help of Pedigree master brewer Emma Gilleland.

Jimmy says: “I spent the day talking to Emma about the style of beer I enjoy and the ingredients we can use to create my very own beer for the summer but in the meantime, I’m happy with Pedi!”

Publicans also have the chance to win signed merchandise, Ashes tickets and one will even get Jimmy in their own pub as part of a Father’s Day promotion.

Gaynor Green, Marston’s marketing manager, says: “Stockists will have access to a great range of support this year with point-of-sale and merchandise that has become collectors’ items over our eight-year tenure with cricket.”

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Hardys A few eyebrows were raised when this Australian brand became the official wine of English cricket in a three-year deal in 2014, but this is the summer Hardys has been waiting for. As well as pouring rights at grounds and extensive advertising, Hardys has signed up a number of ambassadors from the world of cricket.

Westons Stowford Press Westons cider Stowford Press has been behind the England cricket team since 2012 and will be giving the national side its backing again this summer with pouring rights and advertising at Test grounds.

It will be promoting its partnership with the ECB with a London Underground station takeover and a social media “name the England player” game, with the top 10 contestants winning Ashes tickets.

Stowford Press brand manager Sally McKinnon says it is vital for pubs to communicate clearly when they will be showing the cricket and to tailor their offer. She says: “Why not create a match menu including sharing platters or on-trend, casual dining foods such as themed gourmet burgers, BBQ or pulled pork? You could also create something engaging around the first man out or first six of the match.”

The Ashes 2015 July 8-12

ngland 11am

A tralia

16-20

ngland 11am

A tralia

29A g

ngland 11am

A tralia

Lord’s

Edgbaston

A tralia

20-24

ngland 11am

A tralia

Trent Bridge

The Oval

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SERVE UP THE ACTION Consider lunchtime barbecues or a buffet served at the lunch break to create a pavilion feel

Tips from Sky Sports

All matches live on Sky Sports

rn the age to find o t what

BOOST SALES Tie in food and drink promotions, such as discounts on a range of English ales and bitters or Australian lagers

INCREASE DWELL TIME Give customers a reason to come in early — lay on a breakfast spread and tune into Sky Sports News

August ngland 11am

REWARD CUSTOMERS Run sweepstakes on the amount of runs scored each day and incentivise customers with a free pint or bar snacks if they come back for every Test

CREATE AN ATMOSPHERE Decorate your venue with ags and England’s colours to get people in the mood

Cardiff

6-10

HOW TO WIN AT THE ASHES

ha e lanned or he A he

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“

If rain stops play it can be two hours of very good trading for us

PLAY

Our Ashes The Red Lion, Evenly, Northants

Xxxx Xxxx

The Ashes is always a high point for a pub known locally as “The Cricket Inn”, due to the views it offers of local matches. It’s in “window smashing distance” according to licensee pair Paul and Angie Crompton.

They recently took on the historic Marston’s lease and have ensured cricket is central to their offer.

Angie says: “It’s a small village, so it’s important to stay at the heart of the community and offer a lot of reasons for locals to use our venue for cricket-watching, dining, drinking and private events.”

When the local cricket finishes, the team will host their end-of-season party at the Red Lion and other fund-raising collaborations with the team.

The Ashes will be shown on TV at the pub, which serves at least five cask ales and classic, home-made pub grub.

Our Ashes Fellows, Morton & Clayton, Notts Adrian Draper attracts cricket fans throughout the day of Test matches to the Enterprise Inns pub he has owned for six years with his full Sky package and traditional pub offering.

However, when the Aussies come to town for the Fourth Test in August he is expecting things to really hot up, just as long as the match lasts longer than three days.

He says: “It really will be like five Saturdays when the Test is on.”

The pub is attractive to cricket fans because of its location, close to the mainline station and a brisk walk from Trent Bridge, but mainly because it is a traditional, Victorian pub with cask beer and homecooked food.

“We do not go for gimmicks,” says Adrian. “They come here because of our reputation and because they want a proper pub. We are not talking about the football troglodytes, there is no problem with behaviour.”

And while fans at the ground will be hoping to enjoy the spectacle in sun-kissed surroundings, Adrian will not be complaining if the heavens open. “If rain stops play it can be two hours of very good trading for us,” he adds.

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Jimmy on your wall!

WIN

Thanks to Marston’s Pedigree, we have a signed framed poster of Jimmy Anderson that would look great on the wall of any pub.

To be in with a chance of winning, just answer this simple question: ho did immy recently r a to ecome ngland leading all time te t wic et ta er

Send your name, pub details and that all-important answer to: edigree om etition the italagency.co.

trade.inapub.co.uk 22/05/2015 11:57

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10/04/2015 09/04/2015 11:03 12:20

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e n u J n i n o ’s t a h W Football 6

World Toe-Wrestling Championship

Champions League Final 7.45pm ITV/Sky Sports Barcelona face Juventus

June 13, Bentley Brook Inn, Fenny Bentley, Derbyshire

Formula 1 7

Canadian Grand Prix 7pm BBC/ Sky Sports F1

21

Austrian Grand Prix 1pm Sky Sports F1

Golf 1821

US Open Sky Sports

Horse racing 6

Epsom Derby

Every June a fearsome bunch of warriors head to the Bentley Brook Inn to lock toes and do battle. It is one of the biggest days in the pub’s calendar and 2015 could be the biggest yet. This year the pub is launching the Newcomers to Toe-wrestling Competition, for those who are not quite ready to take on the reigning men’s champ Nasty Nash or the women’s title holder Twinkle Toes. Could your pub take inspiration from this toedium?

Channel 4 1621

Royal Ascot

National

Channel 4

Cricket Tennis 1521

Aegon Champs, Queens BBC

29- Wimbledon Jul BBC 12

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England v New Zealand Sky Sports One-Day Internationals

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T20 International

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Beer Day Britain ather

ay

Summer Solstice 24- Glastonbury 28 Festival (BBC) 27

Armed Forces Day

22/05/2015 00:03

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INAPUB WITH BOB MORTIMER Matt Eley has a patriotic pint with the new Bombardier The comedy great talks about his new role as the face of Bombardier and why he loves a wet-led pub. Inapub caught up with Bob as he visited the team at Charles Wells to celebrate St George’s Day.

Was it hard for you to get into the character of Bombardier Bedford, who is into his beer?

I feel that my youth was defined by beer.

I was brought up in pubs, from when I was able to drink and maybe a bit before. I was in the pub every day. Right up until the smoking ban I probably went to the pub nearly every night.

So you were pushed out when the ban came in?

Yeah but I understand it. It’s changed the very flavour of pubs and for most people for the better I suppose. It’s terribly rude, smoking and drinking, really. Now I still go to the pub but only once a fortnight.

What kind of pubs do you like?

Proper pubs. I tend to go with my father-in-

law for a pint of bitter, maybe at lunchtime. I don’t like gastro pubs to be honest. I am glad that pubs have found a way to survive but my preference is for a real ale pub. I go more in the summer because I am a slave to the smoking so when the sun comes out it’s a lot more pleasant for me. I should give up smoking really but it’s easier said than done.

Was it a difficult decision to take on the role when it had been done before by Rik Mayall?

I did think about that and Rik was a hero of mine. I liked to think if it was something Rik could do then I could have a go at it as well.

How did you make him your own character?

Rik is the lascivious Mr Lover Lover, and he is the definitive one, so you can’t try to do that. The attempt was to make mine a little more out of his depth, more of a friend of the rest of the troops. I think Rik’s almost felt apart from the rest of the soldiers. This one is more like one of the gang and is even more obsessed with beer.

Are you pleased with the end results?

I’ve glanced at it out of politeness because the director was there but I hate watching myself on the screen. I don’t watch anything I’m in. I watch a lot of TV, it’s replaced the pub for me to be honest. I watch an awful lot, so I am going to see it, and I’ll just have to run out of the room when it comes on.

•

To see the new Bombardier ad and find out more about the campaign, visit the Bombardier Facebook page

JUNE 2015 p46-47 diary bob.indd 47

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BACK-BAR BUSINESS Anna Mathias is a barrister with national licen ing law firm ood h r. he niche firm act for clients in the licensed trade throughout the country.

Please contact Anna at anna@woodswhur.co.uk or on 0113 234 3055 www.woodswhur.co.uk

KEEP IT LEGAL Want a licence in a stress area? Better be exceptional

“

If you are thinking of acquiring premises or extending your licence in a stress area, you will have to work hard to show your case is exceptional

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JUNE 2015

Many readers will have heard of “special policy areas”, “stress areas” or “cumulative impact zones” in the context of alcohol licensing — but what effect do they have?

A case I was involved in recently showed just how powerful these policies can be. It was a David vs Goliath scenario. I appeared on behalf of a residents’ group (albeit well-organised and funded) against one of the giants of the fast food sector. The company wanted an increase in hours on a site previously occupied by a traditional restaurant within Camden’s Seven Dials Special Policy Area. Residents were extremely concerned about the premises trading later and about the increased footfall the new style of operation would bring.

Camden’s Statement of Licensing Policy says any new premises licences or relevant variations to existing licences such as extensions to hours or increases in capacity should be refused in their SPA. This is, however, a rebuttable presumption that can be departed from in exceptional cases. The question was, could the applicant in this case prove it deserved to be made the subject of an exception to policy?

It certainly thought so, having paid a large premium for the site and spent three months fitting it out. It turned up mob-handed at the hearing, too, with a barrister, two solicitors and a host of people from the company.

The applicant also came armed with a huge raft of policies, all formulated at

HQ and passed on to its franchisees to dictate the way in which they run their outlets. They took issue with the statistics on crime quoted by the police who, interestingly, were supporting the application as a way of getting a condition on to the licence requiring door supervisors. Company policies covered everything from CCTV to litter-picking.

The premises would, the applicant maintained, be well managed and run.

Camden’s councillors, however, were not persuaded. They stressed applications in the SPA will be refused in almost all cases. This one, they felt, fell far short of being exceptional. The fact the applicant might run the place well or that it operates similar premises elsewhere without complaint were not good enough reasons to depart from the policy.

If you are thinking of acquiring premises or looking to extend your licence in a stress area, you should be aware you will have to work hard to show your case is exceptional. Examples where you might succeed include very small capacity (50 or so) premises which do not trade late, food-led premises with restricted hours and instances where you have surrendered a licence for similar premises in the area with similar activities.

Due diligence on the licensing authority’s policy is therefore crucial before you consider embarking on such a project, if you do not want to risk having a site you cannot operate as you wish.

trade.inapub.co.uk 22/05/2015 00:12

BACK-BAR BUSINESS

Don’t compromise on your ideal. We were advised that swirly carpets were a durable godsend, but this was a stylistic step too far for us

ROOMS WITH A VIEW The six boutique bedrooms above our pub The Tommyfield in Kennington, south London, have now been open for a year.

And what a year it’s been.

This was our first foray into the sleeping sector. We’ve had some fun. We’ve had some finger-biting moments but, bottom line, we’re making more money than we did without them, which means hotel rooms executed correctly can be great for business.

We’ve had some great guests, like the lady who left her husband on her anniversary, primed to max out his credit card in order that he never forget another special date.

There have been real highs when our bedrooms were featured in The Sunday Times’ Ultimate British Hotels list, The Independent included us in their Top Six London Inns and when my wife phoned from a spa to say we were in her favourite Grazia magazine. It’s also been wonderful having somewhere great to stay in London or telling our friends and hearing them rave about it.

Opening the hotel rooms has raised the profile of all of our Three Cheers pubs, which is a great thing. Hotel guests have improved our food and drink turnover as it’s not just them we feed and water, they invite their friends and family too. It even pushed us to open for weekend breakfast, which definitely helps with the bills.

Top-line lessons we’ve learnt include planning everything to complete perfection.

There is no margin for error in hotel rooms.

Stylish simplicity is also key. In design terms, you want your interiors to wow but always keep a keen eye on operations.

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Mark Reynolds is co-owner of the award-winning Three Cheers Pub Co. (formerly Renaissance Pubs Ltd) who have a portfolio of seven South London pubs. They opened six hotel rooms above the Tommyfield in Kennington Cross in June 2014.

For more information visit www. threecheers.co.uk or follow them on twitter @threecheerspubs

We have the best quality Hypnos beds but some of our slumber pods are super king and others are king size. This can be a nightmare as one white sheet can look much like another and suddenly you are caught without any fresh linen. The same goes for everything from toiletries to towels. Keep what you can the same but don’t compromise on quality or your aesthetic ideal.

A good example of this is swirly carpets. We were advised by other operators that these were a durable godsend. It was, however, a stylistic step too far for us. We have standards, after all.

We’ve also learnt that air conditioning is much easier to install prior to opening, not afterwards, and it is a good idea. Britain might not be tropical but the upper floors of pubs in lovely old buildings can get very hot. January is a good month for maintenance too.

You are not going to be as busy in either the business or tourist sectors, so seize it as opportunity to get things done.

A year on, we will be opening more hotel rooms above The Rosendale in West Dulwich and The Stonhouse in Clapham.

We’ve recognised the opportunities for beautiful bunk-rooms for the more budgetconscious guest. We also help host so many weddings it makes sense build a bridal suite, providing a space to get ready in as well as somewhere for the happy couple to adjourn to after the party.

A year on, we would urge anyone who’s thinking about opening hotel rooms, no matter how many, to bite the bullet. You’ll be very pleased that you did.

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BACK-BAR BUSINESS

What’s in a name?

REBRANDING YOUR BUSINESS IS A BIG STEP, BUT SOMETIMES IT’S THE RIGHT ONE

Whether it is because of a dispute over a reputation that you want to consign to history, sometimes a change in name can herald a new beginning for a pub. Matt Eley catches up with three operators who are looking for the benefits of a rebrand.

NEW NAME: The Railway Tavern OLD NAME: The Welcome Stranger COST (INC. REFURB): £28k When Mike Smith was offered the tenancy of Shepherd Neame pub The Welcome Stranger in Crowborough, East Sussex, he insisted on a name change.

Locally the pub had become known as “The Unwelcome Stranger” and had a reputation as a down-at-heel boozer.

To change it into a food-led pub that would actually welcome the commuters from the nearby train station. Mike wanted to go back to the name the pub had been known by from 1874 to 1964. He says: “I wasn’t going to take the pub on without the name change and the council and brewery have been supportive. If you are going to rebrand, you do it and once and you do it right.”

As well as new signage, the pub has

BEFORE

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undergone a refurb inside and out. This includes railway-related artwork and a screen that shows commuters when the next train is due — and whether there is time for another half. Mike has also had to introduce new menus and marketing material and hire someone to update the pub’s website and social media presence.

Shepherd Neame’s retail and tenanted operations director Nigel Bunting says it is rare for them to agree to a name change.

So far the move has been welcomed by newcomers to the pub. “Already we are seeing commuters coming in together, and we hope to see more of that,” says Mike.

NEW NAME: Authentic Pub Co OLD NAME: Absolute Pubs REBRAND COST: £40k Pub group Absolute Pubs changed its name to Authentic Pub Co in November 2014 in a move to connect with tourists and to focus on its friendly service principles and fresh food. Founder Simon Bailey explains: “From a practical perspective, choosing a new name beginning with an ‘A’ meant there was some continuity with the previous one, and allowed us to keep

AFTER

22/05/2015 00:30

BACK-BAR BUSINESS

Rebrand checklis t * Outside signs * Internal signage * Point-of-sale * Any branded uniforms * Emails, websites, social media * Letterheaded paper * Change address details with appropriate bodies * Update banks and Companies House

√ √ √ √ √ √ √ √

our ‘A-Team’ customer loyalty scheme.”

Customers and staff were kept informed in person and on the Absolute website.

“We briefed staff in advance through our regular team meetings in the pubs and a special edition of our internal newsletter, so they were able to answer any questions from customers,” adds Simon.

“Six months on, we’ve almost forgotten we ever had another name. Customers have been very accepting of the change and we are seeing more website traffic now that the tourist season is starting.”

NEW NAME: Three Cheers Pub Co OLD NAME: Renaissance Pub Company REBRAND COST: £30k Renaissance has been established in the south of London for more than a decade.

The award-winning company has seven pubs and a reputation that’s the envy of many — so why the change?

It came down to a trademark dispute that left the three owners (pictured above) with little choice but to make the change.

trade.inapub.co.uk p50-51 rebranding.indd 51

And while owner Mark Reynolds (centre) says it was not a situation they desired, it was one they made the most of. “It gave us a chance to review the business,” he says.

“Which we don’t often get the chance to do because we are so busy.”

An agency was hired to help with the process of confirming where the company sits in the market and created the new name and logos. Menus, literature, pointof-sale, the website and email addresses, all had to be changed.

Mark adds that while it was a big change internally it would have little impact on customers at the individual pubs.

“Each of the pubs has its own identity and customers talk about The Avalon or The Bolingbrooke rather than the company.

This has given us the chance to look at our menus, fonts and other aspects that link the pubs without making them into a chain.”

They also used the rebrand as a chance to create some new points of interest, such as Three Cheers Summer Pale Ale, a similarly branded house wine, elderberry cordial (made in small batches by Mark and his wife) new cocktails and their new Table Menu, designed for sharing.

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BACK-BAR BUSINESS

TECHNICALLY

SPEAKING Quiz them quick with MyBigIQ’s plug-in-and-play system Q: Which company is the largest manufacturer of tyres in the world?

“

It cuts out the cheating element because people don’t have time to look online to see if they’re right

Everybody loves a good pub quiz. Every (insert appropriate day of the week here) teams gather in pubs up and down the country, heckle the quizmaster about the dubious validity of his answers and battle it out against each other for the grand prize, which is sometimes a pot of cash, more likely the chance to cock a snook at their fellow quizzers.

If there isn’t a quiz on that night then there’s a myriad selection of quiz machines available that will let your customers play Deal Or No Deal to their heart’s content.

And that’s about as exciting as quizzes get. Although Michael Lawrence, cofounder of MyBigIQ, feels differently.

“We wanted to create something that helps pubs add more value,” Michael tells me, “and that takes away the time needed to plan quizzes.”

As a result, MyBigIQ is a fully automated, internet-based quiz service that plugs straight in to a venue’s screens.

Quiztime Quickey

The quiz platform comes with handsets called Quickeys that are given to individuals or teams when a quiz is about to start. The quiz questions appear on your TV screens and are also read out loud by the virtual quizmaster. Multiple-choice answers appear on screen and contestants simply select the one they believe to be correct.

“Quizzes take place almost every day,” 52

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Michael tells me, “so landlords can either choose a set night for their regular quiz or fulfil a customer’s need to answer questions by simply letting them join that evening’s quiz.”

MyBigIQ updates with new quizzes each night and can broadcast the quiz each evening from 8pm (8.30pm on Fridays).

To add to the excitement and competition, teams aren’t just competing against themselves in their local, but against other teams and pubs across the UK. For venues that want to run quizzes at a specific time of day or week, say for a charity event, MyBigIQ can provide “canned quizzes” that will run on the same platform, but can be set to run locally, offline, at a time chosen by you.

Keeping them honest

Anita North has been the licensee of The Market House Inn in Cullompton, Devon, for six years and has regularly run pub quizzes. She had the MyBigIQ system installed in early April and told me how much she loves not having to put a quiz together any more. “I can get on with the job of running my pub and the quizzes are just ready for us when quiz night comes along,” she says.

Another area where Anita has seen a big improvement since the system was installed is interaction amongst her customers. “There’s much more of a buzz with this system,” she tells me. “Usually everyone sits quietly, guarding their

trade.inapub.co.uk 22/05/2015 00:45

BACK-BAR BUSINESS

Mark Daniels Mark Daniels is a former licensee who knows his way around a laptop, with more than 10 years of work in search engine optimisation and website analytics.

Follow him on Twitter @markinapub

My BiqIQ’s Quickeys are not only a great source of innuendo but also an effective anti-cheating measure

“

I can get on with the job of running my pub and the quizzes are ready for us when the night comes along

trade.inapub.co.uk p52-53 tech speak.indd 53

answers but with this system, even though people are competing, they’re more open.

It’s a better atmosphere.”

Natalie Coleshill, of Isleworth’s Milford Arms, agrees with Anita. “It’s so much more efficient than other quizzes. I don’t even have to be here, the staff can just set it up on quiz nights and it runs itself.”

One thing that Natalie has noticed a change in is the temptation to cheat.

Because traditional paper-based quizzes give contestants time to look back at their answers, smartphones play a dubious role in a team’s results.

“This cuts out the cheating element,” she tells me. “It’s so much more social and because the answers are on the screen and teams use their Quickeys, they don’t have time to look online to see if they’re right.”

The Milford Arms quiz night is on a Sunday, traditionally a quiet night for the predominately sport-led environment.

“We’d have no more than a dozen people in and be ready to close by nine,” Natalie says of Sunday evenings, but since installing MyBigIQ five months ago she has seen

trade increase to between 35 and 50 people in the pub every Sunday night.

Michael gets quite excited by what the future holds for his company. The system can already act as a digital signage platform, helping venues promote events and wares during times when quizzes aren’t running and the televisions would otherwise be switched off.

“We’re also working on a race night concept,” Michael tells me, “and we were approached by the BBC to help with taking Pop Master on the road.”

Quite aside from meeting top quizmaster Ken Bruce himself, the crowning glory for Michael was that the compact system saved the broadcaster having to trawl a vast amount of equipment to outside broadcasts.

The future of the pub quiz, then, looks secure. And, in case you were wondering, the answer to the opening question is: Lego.

•

For more information visit

www.mybigiq.com

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TIME AT THE BAR

THE COLLECTION TIN What pubs around the country are doing for good causes BRIEFLY… Welsh brewer Brains has released a limitededition beer in aid of Tenovus Cancer Care.

The 4.3 per cent ABV, American-style Marathon Man is named after the brewery’s Mark Ley, who ran the London Marathon for the cancer charity.

Twenty-five pence from every pint sold will be donated.

John and Geraldine Baker, licensees of The Ropemakers in Bridport, Dorset, are walking 25km from London’s Maida Vale to Hayes, Middlesex. They hope to raise more than £1,000 for Parkinson’s UK. John was diagnosed with Parkinson’s disease last year. They have already raised £2,000 for the cause in the Thames Path Challenge.

Licensed Trade Charity Support & Care has brought out new guidance to help licensed trade workers facing long-term illness cope financially. The How to Avoid Debt During Illness guide is available at www. supportandcare.org

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•

Customers will not let hot coals get in the way of their fundraising efforts at a pub’s three-day festival.

The Lodge Bar in North Tuddenham, Norfolk, will be raising money for cancer charities at its annual three-day festival Lodge Fest next month.

The event includes live music and customers and staff taking part in a firewalk.

Tickets are priced at £5, proceeds from which will be donated to Myeloma UK. The pub has raised £1,175 for Macmillan Cancer Support so far this year, which included one of the locals, Stuart Watson, letting customers shave sections of his head and beard.

Landlady Vikki King says: “When there was nothing left to shave, the job was completed with a cut-throat razor wet shave

by Jorge of The Barbers of Dereham, who kindly gave their time to raise money for this worthwhile event.”

She adds: “We have chosen to raise money for Myeloma UK this year as it is one of the unheard-of cancers and a local

Lodge Bar local Stuart Watson, before and after his charity shave

lady Bridget Pummel, whom I have known for around 10 years, was diagnosed with Myeloma in 2010.”

Bridget added: “I have lived in North Tuddenham for nearly 50 years and I am so grateful to Vikki, Gavin and all the staff of The Lodge for supporting Myeloma UK this year. This will help them with the search for new treatments and who knows, a possible cure?”

Are you raising funds for a great cause? Let us know at editorial@inapub.co.uk

trade.inapub.co.uk 22/05/2015 02:38

TIME AT THE BAR

The pub trade’s finest got together on the fairways and greens (and the rough) for Inapub’s first ever Golf Day in association with BT Sport.

More than 50 licensees, company bosses, brand owners and friends of Inapub got together for the event at Watford’s exclusive Grove in May. Teams battled it out for supremacy on the course, with “Benfica” (pictured right) coming out on top. Team members David Salisbury of Salisbury Pubs, Mark Butler of Quicksilver pubs, lawyer Paddy Whur of Woods Whur and Jason Wollington of Red Beetle scooped the top prize of tickets to a Champions League game next season.

The best individual score on the day came from licensee Matt Feeney of The Malt in Aston-on-Trent (pictured below). He won his place at the event as part of an Inapub competition run earlier in the year. Matt said: “The whole day was fantastic and winning was the icing on the cake. It just goes to show that it is well worth entering events.”

The event was played on the same day as a Champions League semi-final to mark the fact that all Champions League football will be screened on BT Sport from next season.

Inapub would like to thank everyone who took part, BT Sport, event organiser Mint Greens and drinks sponsor Heineken.

Pics: Terrez Price

Licensees on course

BT Sport’s Bruce Cuthbert (black jumper) and Inapub’s Matt Eley (blue shirt) with team winners Benfica

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TIME AT THE BAR

PUB PETS CORNER The page of pub pet profiles that just keeps on giving This month alone we have heard about beer for dogs and “a la bark menus.

If we’re not careful we are going to end up with an Animal Farm situation where humans are pushed out and the pets take over the pumps.

But for now we’re happy to keep on printing the pics of the pub pets you send our way. Here are this month’s favourites.

Please keep them coming to editorial@ inapub.co.uk.

Do you welcome pups into your pub with open arms? Let your customers know that they can bring their pet with them by ensuring your pub is listed on our Best Dog Friendly Pubs app. Find it on iTunes or Google Play and update your details today.

Boris Is this the coolest pub dog in the country? If not we’d like to know who can take the title from Boris. He loves life at The Farmers Arms in St Merryn, near Padstow, Cornwall, and when he isn’t there he chills out on the beach.

Owner and landlord Dan Martland explains: “Quite a few of us who live near the beach here are involved with the Surf Life Saving Club, Coastguard or Lifeboat, and Boris likes to be involved too. When he is not sat at the Farmers welcoming our customers, he can often be found hanging out on patrol with the lifeguards at Harlyn Bay. “Ever since he was a puppy, he has taken a shine to the lifeguards’ truck and jumps in it whenever he can. When approached by the public, Boris will always tell them to swim between the red and yellow flags!”

Max, Brian and Swayze The Old Sergeant in London’s Wandsworth is officially recognised as a Dog Friendly Pub, and as if to prove it, here is a shot of Brian showing off the certificate.

What did they do to deserve such as status? Just ask Max, seen here enjoying a doggy roast, or Swayze, who is munching on a specially prepared pizza for pooches.

Jackson The Berkeley Arms in Tewkesbury, Gloucestershire, is a dogfriendly pub — and as you can see American bulldog Jackson is clearly happy there, although that pint of Corvus has made him slightly bleary-eyed.

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TIME AT THE BAR

STAFF EXCUSES TOP

10

The reasons your teams are late for their shift We asked our secret panel of licensees for the best excuses they have had from staff struggling to make it in to work on time.

1. I’m not really late

A ballsy attempt at pulling the wool over a licensee’s eyes — even though the clock on the wall revealed the truth.

2. Pushing his luck

A chef failed to turn up for a busy shift because he was through to the next round of a poker tournament. He lost his hand and his job.

3. The naked truth

“There’s been a power cut at the launderette and I’ve not got any clothes.”

Maybe not, but whoever tried this one definitely had a bare-faced cheek.

4. No wheels

“My car share didn’t show up.” “Can’t you use your own car?” Silence. Click. Silence. “….Hello?”

5. I’ve been bitten by a badger

This was the outright fib that one staff member came up with. The licensee either believed it or admired the audacity of the tale, because it was never questioned.

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6. The morning after

“I’m stuck in a hotel room.”

“Can’t you call the concierge?”

“No, I’m with his girlfriend.”

Awkward, as the younger generation might say.

7. Traffic jam

One licensee had to smile when he received the following text from a team member. “Stuck in traffic. Be there in 10. If not, read again.”

8. Would you rather I was scruffy?

“I’m late because I had to have a shower and a shave to look presentable for our customers”. Obviously you should look smart for work, just get up earlier!

9. Sensible dad

One licensee recalls a female member of staff explaining why she was 10 minutes late: “I got to the top of the stairs and my dad took one look at me and told me that he knew the men who drank in the pub and that I couldn’t wear such a short skirt to work behind the bar.” The licensee was not impressed.

10. The one they can never use “I’m hungover”. Even trying it on should result in instant dismissal!

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TIME AT THE BAR

HAIR OF THE DOG Bizarre tales from the wonderful world of pubs…

Tour de Force b when you could have a pu Who ne eds a knightho od ead? named in your honour inst alty in Yorkshire for his major roy lly ua Gary Verity is virt the France Grand Depart to role in bringing the Tour de tably no ss, sine bu to huge bo ost county last year. It gave a kshire Yor de r Tou r’s sured this yea for the pub trade, and en sful event. was another hugely succes was for his honour continues (he ign pa And while the cam de Honours List) a local pub ma snubbed in the New Year’s their feelings clear.

For the duration of the Tour, The Black Hat in Ilkley was renamed The Sir Gary Verity by multiple operator Stewart Taylor.

Come again?

An example of the legendary Scouse wit or just a crass marketing stunt to drum up column inches that we have just fallen for?

A Liverpool pub, formerly known as The Doric, has been renamed The Cock and Seaman by the new owner AtWill pubs.

The 12-strong pubco has previous, with its first pub named The Cock and Pullet.

While some locals have expressed their displeasure at the new name the owners defended it by explaining that it relates to Seaforth’s connection to the docks — and presumably the shipping of fowl?

Poultry pacifists Publicans in the poll So Pub Landlord Al Murray will have to content himself with a life behind the bar rather than at Westminster after failing to win the seat of Thanet South. He polled just 316 votes in the constituency, Which voted UKIP’s Nigel Farage into second place behind Tory Craig Mackinlay.

Actual pub landlord John Rackham, of the Kings Head in Lichfield, Staffordshire, fared better at the General Election. He polled more than 8,000 votes standing for UKIP but still trailed the Tories and Labour.

However, pub trade stalwarts Greg Mulholland (Lib Dem) and Andrew Griffiths (Conservative) survived to fight for another five years after defending their seats.

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One of the oldest pubs in the country has come under pressure from animal rights activists to change its name for fea r of upsetting chickens.

Ye Olde Fighting Cocks in St Albans, Hertfordshire , has be en around for more than 1,0 00 years and has gone by its names since 1872 due to its histor y of cock fighting.

Peta (People for the ethica l treatment of animals) ha s written to bosses at Mitchells & Butlers asking for them to show some compassion to chickens and concern about the way we treat anima ls. They were even kind enough to sug gest the new name could be Ye Olde Clever Cocks.

Inapub understands there is as much chance of cock fighting being brought back to the pub as there is of the name change.

trade.inapub.co.uk 22/05/2015 02:39

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