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Issue 72 January 2018 ÂŁ4.95 trade.inapub.co.uk

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’ve got a horrifying story about being forcibly handcuffed to a chair as a 19-year-old while working in a pub. It was sexual harassment (possibly assault) pure and simple, but in those days (20 years ago, cough, cough) I didn’t have the words to describe it as such. We do now, thanks to a number of brave women who are calling out such behaviour – or worse. In the current climate I understand that even thoroughly decent men – and women – are confused about what behaviour is and isn’t allowed. Is a kiss on the cheek permissible now, or borderline dangerous? It’s even worse in the environs of the pub when you’ve got alcohol and high spirits thrown into the mix, plus you’ve got customers as well as your staff to worry about. It’s a complicated business. That’s why this month we’ve taken a long, hard look at the whole issue and got some experts to advise on what you need to do to keep your staff, customers and ultimately your business, safe. And so that no 19-year-old ever again has to stand weeping, and begging a group of leering men to un-handcuff her from the chair and to please stop touching her.

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this month Sexual harassment• Craft beer

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play Six Nations • Superbowl • Walking

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stay Accommodation for four-legged guests

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back-bar business Trade show diary

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Winter drinks

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Editor Robyn Black 07909 251 231 • robynb@inapub.co.uk

46 time at the bar Taxidermy • Britain’s lowest pub

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Contributors Matt Eley, Richard Molloy, Michelle Perrett, John Porter

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this month.

BARSTOOL EXPERT all you ever needed to know about 2018 Happy New Year! Is it?

Oh dear, the festive hangover hasn’t quite cleared yet, then? It just feels like this country’s going to the dogs.

Well according to the Chinese, it is the Year of the Dog…... Sounds about right.

...and the Chinese Zodiac Dog is known for being involved in others’ lives and being a good listener. Ensuring others are happy is more important to the Dog than wealth, money or success. Should be a good year for publicans then, no? So long as those publicans weren’t planning on making any money this year…

Oh come on, there’s plenty going on this year to get punters into the pub. There’s a World Cup, for starters. Oh great, so we’re relying on the England team to keep pubs in business?

Well they’ve certainly done a good job of lowering expectations over the years. But pubs that make themselves the place to watch the big games will reap the rewards. Didn’t CAMRA recently say pubs were under greater threat than ever?

Yes. They flagged up last year’s business rates revaluation as the latest crisis to hit the sector. Some pubs are facing huge hikes in their rateable value, and CAMRA called on the government to help the trade. That fell on deaf ears, no doubt?

Not entirely. The freeze on beer duty and extension of the £1,000 business rate relief for pubs do suggest the powers that be are starting to listen. What about Brexit? Won’t ongoing uncertainty play havoc with the supply chain, workforce and customer spending?

Well, according to one commentator, a hard Brexit will prove a huge success and the UK economy will be a global beacon of prosperity. Oh, jolly good. Who said that?

It was a psychic in the Daily Express, to be fair. Right. So what should pubs be doing to grab a piece of this Brexit bonanza?

Making more of British food and drinks would be one way to adapt and stay on-trend. Gut health is also predicted to be a big deal, so you could get some probiotics such as kimchi on your menu. I’ll cancel the pork scratchings order then?

Not so fast. 2019 will be the Year of the Pig. The next big thing: Magnums. The big bottles, not the ice creams. Some Prosecco producers are claiming their sales of magnums increased tenfold last year. So 2017: Avocado with everything.

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IN THE TRADE THIS MONTH The drinks are on Ei in January Ei Publican Partnerships will be giving away 45,000 free pints this month to help drive footfall into pubs. The pub company has joined forces with the likes of Heineken, Diageo, Molson Coors and Meantime Brewery to run the nationwide promotion. Customers can see participating pubs and claim their free drink via a web-based app.

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FSA issues acrylamide warning The Food Standards Agency has announced that from April this year all UK food businesses must manage acrylamide levels in food. Acrylamide is created when some foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures. Publicans will need to show awareness of the issue and steps they have taken to mitigate acrylamide levels, including monitoring and sample testing where appropriate.

UK ‘staycations’ on the rise Glamping and camping booking website Pitchup.com has reported a boom in “staycations” as the pound continues to slide against foreign currencies. At the same time travel operator AC Group recorded a rise in demand for UK holidays from foreign visitors.

Frank Bruno joins pubs to fight loneliness

Change at the top for CAMRA

Food trends in 2018 take a healthy turn

CAMRA has announced Jackie Parker will take over the role of national chairman next year. After seven years on the consumer group’s national executive, she will take over from Colin Valentine, who has been in the post for the past eight years. Jackie will take up the post in April.

The Mindful way to cope with pub pressure CAMRA names Pub of the Year finalists Want some drama in the pub? Reach for the arrers

Akeman faces down straw problem After banning plastic straws from the entire estate earlier this year, Oakman Inns’ chief executive, Peter Borg-Neal, wondered what he could do with the 60,000 stockpiled straws. “Sending our stock of plastic straws to landfill was not an option,” he said, so he commissioned an artist to make a sculpture out of them for The Akeman in Tring, Hertfordshire. Ipswich sculptor Lois Cordilia refashioned the straws into art inspired by the Green Man — a traditional artwork based on a face surrounded by leaves, branches or vines. “The Green Man theme is intrinsically linked with Oakman Inns and its name,” Peter says. “Also, the first recorded use of ‘Ake Man’ suggests the name was a personal or even a nickname for a hard man, one as strong as oak.”

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this month.inapub THE WAY I SEE IT ELAINE HINDAL

TWEET ALL ABOUT IT

Pubs lead fight against sexual harassment

A combination of eco-campaigning and Blue Planet II capturing the attention of the nation has turned the tide against the use of plastic straws.

Sexual harassment doesn’t just happen in Hollywood or Westminster — it’s happening night after night in pubs, clubs and bars across the country. Recent research by Drinkaware and YouGov showed that 63 per cent of women aged 18 to 24 had been on the receiving end of sexual harassment on a night out and 72 per cent of men and women in this age group had witnessed it. This “normalisation” of drunken sexual harassment is unacceptable and the excuse that the perpetrators were drunk at the time is frankly no excuse at all. Our It’s OK To Ask campaign, launched last September, aims to empower bystanders to intervene when someone is being sexually harassed, if they think it’s safe to do so. Advertising and posters in venues advise a three-point approach — “spot it, check it, speak out” — in order to give support to those on the receiving end of unwanted attention. Staff members can play an important role, which is why Drinkaware’s Alcohol Vulnerability Awareness e-learning programme includes a section on drunken sexual harassment, as well as wider advice on handling alcohol-related vulnerability. The training helps licensees and their teams to become more aware of what constitutes drunken sexual harassment and how to deal with it. And we believe all responsible operators will want to make sure their venue is one where this kind of behaviour is simply not tolerated.

We are now using biodegradable straws at the Enterprise! Yes! @NW3enterprise One easy way to reduce waste… say no to plastic straws. Together at Brains, we can make huge waves for our oceans. @_Greenhouse_Pub I’m going to try giving up plastic straws too. I think I’m just going to end up with ice up my nose when I’m in the pub. @RefinnejEvan Redcomb Pubs bans plastic straws – Redcomb has 14 sites including the recently refurbished Old Manor in Potters Bar. @NorthLondonPlus Compost me!!! Remember, all Titanic pubs use compostable straws! @Titanic_Brewers A pub here replaced their plastic straws with paper ones but they came individually wrapped in plastic. @RobynJWomack

Elaine Hindal is chief executive of the alcohol education charity Drinkaware. For more info on the e-learning programme contact elearning@drinkaware.co.uk

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For more on dealing with sexual harassment check out our lead feature on p10-12.

Percentage of drinkers that choose high-quality drinks, or say they are likely to upgrade to one CGA Going Premium report , November 2017

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EcoPure Waters

Crabbie’s Ginger IPA

You can’t bottle the feel-good factor, but you can bottle your own filtered still or sparkling water with this new range of bottles from EcoPure Waters. The bottles come with tamper-evident caps and can be branded with your own designs. www.ecopurewaters.com

Alcoholic ginger beer Crabbie’s has moved into the craft beer market with the launch of a ginger IPA. The 4.7 per cent ABV brew is the first in new range The Crafty Ginger Collection, and was swiftly followed by a Crabbie’s Stout in December. 0151 480 8800

Stuff

What’s new in the pub this month

Country Range bagels

If customers want a healthier brunch or lunch then why not put a bagel on the table? In either 5g pre-sliced or 115g unsliced, these frozen bagels need just four minutes in the oven before serving with either sweet or savoury toppings. www.countryrange.co.uk

Hobgoblin IPA

A third beer has been added to the Hobgoblin family. This “robustly hopped” IPA joins the original ruby ale and Hobgoblin Gold, which was launched back in 2014. It is hoped the new brew will lure more younger drinkers and women to the brand. 01993 890 800

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this month.

Better 4 Me Nescafé Bean to Cup

Nescafé has launched whole bean-to-cup coffee machines to help pubs tap into the market for “artisan” coffee. It is the first beanto-cup offering from Nescafé and aims to tap into the estimated 2.3bn cups of coffee that Brits now drink out of home every year. 0800 745 845

Echo Falls Vodka

If Guinness can move into crisps and Jack Daniel’s into barbecue sauce, then why can’t a wine brand move into vodka? Cue Echo Falls Summer Berries Vodka. The 37.5 per cent ABV spirit is aimed at existing Echo Falls fans and will be supported this year with a hefty £5m marketing campaign. 01932 428 600

Yuca Fries

Not yukky but yummy, these yuca fries make a great alternative to regular chips, says wholesaler Funnybones. Made from cassava, they should be sprinkled with salt, pepper and lime juice before serving. Last month Funnybones also launched Tostones, a South American favourite made from slices of fried green plantain. 01707 321 321

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In great news for customers still sticking to new year’s resolutions, Bidfood has launched a range of nice-but-not-naughty desserts. Lemon & Raspberry Ginger Crunch, Chocolate & Berry Truffle Torte and Chocolate Orange Mousse Cake sound indulgent enough, but at under 300 calories, these puddings are designed to help licensees cash in on the health-conscious market. www.bidfood.co.uk

Lantern Tankard

Popular from the 1920s to the 1950s, the Lantern Tankard has been faithfully recreated by Stockportbased catering equipment suppliers, Stephensons. “Authenticity is increasingly important to UK consumers,” explains MD, Henry Stephenson. “We believe consumers will welcome the return of this forgotten British classic.” www.thelanterntankard.com

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Don’t let them by MICHELLE PERRETT

Drinkaware’s It’s OK to Ask campaign explains how bystanders can intervene if someone appears to be being harassed

cross the line

It is difficult to watch the news or pick up a newspaper without seeing the latest sexual harassment claim. Harvey Weinstein, Kevin Spacey and even former defence secretary Sir Michael Fallon have all been caught up in the scandal. But it’s not only people in the public eye involved in this issue, so licensees need to be aware of the risks of failing to curb such behaviour. Of course, sexual harassment in the workplace is a form of sex discrimination and is covered by the Equality Act 2010. It defines sexual harassment as unwanted conduct that has the purpose or effect of violating someone’s dignity, or creating an intimidating, hostile, degrading, humiliating or offensive environment for them. But in the current climate, the more pressing question seems to be: what is actually considered sexual harassment now? Is it a suggestive text from a workmate, or hand on a knee, and what is it that you need to do about it?

It happens in your pub

Charity Drinkaware recently revealed that customers expect drunken sexual harassment on a night out. Its survey of just over 2,000 adults conducted during summer 2017 showed that a whopping 72 per cent of 18- to 24year-old men and women had suffered sexual harassment such as sexual comments, sexual touching and unwanted physical attention on a night out. The majority of women (79 per cent) say they expect inappropriate comments, touching and behaviour to happen when they go out — either to themselves or their female friends. Janet McKechnie, marketing manager at Drinkaware, says it is important for pubs to recognise that this is a serious issue and “everyone has a role to play”. The charity launched a campaign called ‘It’s OK to Ask’, focusing on supporting bystanders to intervene if they witness such an incident. “Everyone is a bystander, including people that work in the premises,” she explains. “It is about ensuring that staff can step in and support people if they see that

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this month.

Some nights are ruined by unwanted sexual advances and being drunk is not an excuse. Look out for each other:

1. Spot it Is something dodgy happening?

2. Check it Is it safe to step in?

3. Speak out If it is, ask, ‘Are you OK?’ to the person being hassled. If not, try staff or security.

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someone is being harassed. If someone comes to them and shares something that has happened to them in the venue, it is important to respect that person, as it could have taken a lot of courage to come forward to report it.”

Train staff to deal with it

If the employer fails to deal with any harassment claims, they could end up in a tribunal

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Staff training is crucial to managing and dealing effectively with such a situation. Drinkaware’s Alcohol Vulnerability Awareness e-learning course helps staff recognise harassment. Meanwhile, the Drinkaware Crew, specially trained staff who work in venues to reduce drunken anti-social behaviour, can help customers if a situation arises. “We would advise businesses to make sure that staff are trained to be able to spot it, so they know what sexual harassment is,” Janet says. The Association of Licensed Multiple Retailers (ALMR) agrees that businesses should ensure that team members are fully briefed that any form of harassment, sexual or otherwise, is not to be tolerated, whether from other members of staff or customers. ALMR chief executive Kate Nicholls says: “If any form of harassment takes place it should be reported immediately, and staff members should be confident that they can report any such incident and that the appropriate action will be taken.”

Set the tone from the top

British Beer & Pub Association chief executive Brigid Simmonds argues it is advisable for pub businesses to have a policy to deal with any issues that arise. “There is a wealth of guidance available online, from organisations such as such as the Advisory, Conciliation and Arbitration Service (ACAS) and others, which provides very useful input for businesses on how to develop their own policies,” she says. “We flag up any changes in this sort of guidance to our members. Staff training and awareness is critical, so that staff know how to access help.” Having an effective policy and ensuring staff are trained is the minimum that businesses should be doing, according to Helen Webster, an employment solicitor at law firm Gateley. “My advice is that this is a cultural thing,” she says. “If you are a licensee or a pub company with a number of different premises, you have to set the tone that sexual harassment of any kind is not appropriate, and that is a clear message coming right from the top,” she says. She advises licensees to focus on having an equality and diversity policy that details what kind of organisation it is and its standards. Many organisations also have harassment and bullying policies that sit side

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by side with an equal opportunities policy. “Again, these say, ‘this is our organisation, this is the tone we want to set and this is how we want to be perceived’,” she says. “It is not just about having the policy, it is about living it and communicating it.”

Act promptly and sensitively

That means if a complaint is made, it is essential that the licensee deal with it promptly. If the organisation has a policy this will detail what is considered sexual harassment, how it will be dealt with and investigated and if there is an accusation what will happen next. “You have got to treat the complainant sensitively and take the complaint at face value and look into it. You also have to treat the person accused sensitively and not be too heavy-handed about it,” she says. “Lots of people would say it was just ‘a bit of banter’ or ‘she gave as good as she got’ or ‘she joined in’ — all of those things have been said in employment tribunals.” However, if it crosses the line, they can be liable. HR consultant Karen Davies, who works at The People Factor, has widespread

What is sexual harassment? ACAS advice includes examples of how sexual harassment can happen at work, such as: • ritten or erbal co ents o a se ual nature such as re arks about a colleague’s appearance, questions about their sex life or offensive jokes • isplayin porno raphic or e plicit i a es • sen in or or ar in on e ails that contain content o a se ual nature •un ante physical contact

experience in the sector with previous HR director roles at Beds & Bars, Novus Leisure and Spirit Pub Company. She says that if the employer fails to deal with any harassment claims, they could end up in a tribunal. “If they have someone that is being harassed by a customer or employee and the manager doesn’t deal with it, they can find themselves in court on the grounds that the employer has not done anything on the alleged sexual harassment,” she warns. She says they must follow the disciplinary process and ensure they consider all the ramifications. “You can’t treat the harassed employee detrimentally, such as by moving them to a different shift… why should they move?” she advises. “It is the harasser you have to move, but you have to be careful you are not breaching any employment laws.” In response to the concerns over sexual harassment, government body the Advisory, Conciliation and Arbitration Service (ACAS) published new advice for employers and employees outlining what kind of workplace behaviours could be considered sexual harassment and how to report them. ACAS advises that any complaint of sexual harassment that includes sexual assault or physical threats is a criminal act and should be reported to the police. An employer can still investigate the complaint and follow its own disciplinary procedure whilst criminal proceedings are ongoing. It’s a complex and nuanced business but there’s no hiding any more and the more thorough your policies and procedures are, the more equipped you’ll be in the unfortunate event you have to deal with a complaint.

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RICHARD MOLLOY These days it starts on Facebook: a direct message to your page and with a link to theirs. “Hi, hope you’re well. We’d love to do a gig at your pub. We’ve recently returned from a summer tour playing festivals...” This, roughly translated, means: “Hi, I’ve never met you but I’ve just spent 10 minutes on the internet and seen you do live music. Me and my mate learned a few Mumford & Sons tunes and played them for our parents who paid for us to travel to festivals so we could perform to people who breathe fire. We’re now better than The Beatles, but have to endure playing in your shithole for a hundred quid on the way up to The Albert Hall.” I love live music. Correction. I love good live music. Rare is it that a pub is better than when a band are smashing it to an appreciative crowd. It seems to solve all your problems: People drink faster and they’re happier – spilled drinks are met with apologies and refilled; a bash of shoulders between two strangers is laughed off when, in a different situation, it could easily be a flashpoint; the till fills up quickly and your bar staff usually love it. So why don’t we do it every night? There are a couple of reasons. Firstly, there aren’t that many good bands around. Oh there are plenty of musicians, ranging from X Factor wannabes — who turn up with a microphone and expect to get paid £150 to scream Celine Dion songs at you with their eyes closed — to the twelve-piece soul bands still flogging the Commitments pony, who will probably cancel the gig anyway because they got offered three times as much to play Gary and Matilda’s wedding. Secondly, it only really works, for most pubs, at weekends when people will spend big and get drunk. It’s not easy to make money out of a band. Let me explain: if we pay a band £250 then we have to take around £500 more than normal to break even. Considering that they will only be on for a couple of hours, at a time you would normally be fairly busy anyway, this

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The band plays and takes the encores and the praise. All the time you’re thinking of how much you’ve talked up this gig, and taken the hit when bands have failed Richard Molloy is director of four-strong pubco White Rose Taverns and the microbrewery Platform Five. Read more of his work on trade.inapub.co.uk

becomes a difficult equation to fathom. A landlord must also work out how much trade they cost you as they prop the front door open for 30 mins on a cold January night so that they can haul in their gear then play the same song part way through again and again whilst they tune up. So the band plays and takes the encores and the sycophantic praise as they go outside to cool off and smoke a rollie. And, if it’s been busy, will mention what a good crowd they brought in, as you pay them their money. All the time you’re thinking of how much you’ve talked up this gig, and, over the years, built up a good reputation and taken the hit when bands have failed. You think of how most of the punters in tonight were in last week for a different band and you resist the urge to tell this accountant — who puts on a leather jacket and a Joy Division t-shirt on Saturday nights so he can fulfil his boyhood dream of being a rock star — how much you’ve contributed to the success of the night and how little praise you’ve received compared to the cheers he has milked from a crowd soaked with Jagermeister for murdering Mustang Sally. But in the end you pay them, give them a drink, massage that rock ‘n’ roll ego and hope that they don’t ask for more money the next time they message on Facebook.

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FAMOUS FOR HAVING AN OFF-LICENCE

Matt Eley visits a craft beer emporium for consumption on or off

We have 30 or 40 new beers coming a week. I pretty much sample them all. You drink them and if they don’t taste good you don’t buy them

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The scene when I arrive at The House of Trembling Madness is comfortingly chaotic. Tourists and festive shoppers pour in from the busy cobbled street in the centre of York, a delivery has just arrived, beer fans carefully peruse the 850 or so different bottled brews in the ground-floor shop, while one level up, diners cram into the medieval drinking hall for lunch and beers. At the heart of it all is the entrepreneurial owner Ian Loftus, advising staff on pricing changes, speaking to a supplier who has dropped in on the off-chance of selling some wares, and helping a cleaner provide the finishing touches to the business’s two popular rental apartments. After a quick tour around the building, some of which dates from 1180, he modestly suggests his award-winning venture started by chance. He had previously owned a cocktail bar a few doors along on the same street, and he sold it around the time the craft beer scene was beginning to emerge. “When we first started it was pretty much Punk IPA starting the craze and there wasn’t much else apart from real ale,” he says. “I wasn’t that interested but because I sold the cocktail business, I got pushed in that direction. Luckily Beavertown started up and Brooklyn started selling lots of beers in the UK. “I think it was more luck than judgement. The beers got more interesting and the market took off.” The shop established itself and now sells hundreds of beers from around the UK and the rest of the world, as well as a wide selection of craft gins. Upstairs you will find one of the most popular bars in York, which, Ian says, is

vital to the business. “Lots of successful places now do have on and off-site working together,” he explains. “The profit margin isn’t very high on craft beer, so you need a small pub or a drinking area to actually make any money.” “We only have craft beer on tap, so people do have to drink it. Hopefully they are getting turned on to it.” The drinking hall and the locally sourced food help Ian attract an audience beyond the stereotypical craft beer drinker. “You have to appeal to everyone to succeed in business,” he continues. “I had a fashion shop before and beer is just the same. You have trends and you have to follow them to be at the front of the game. You need to know what breweries are up and coming and what’s happening on social media. “Also, taste the beers and trust your judgement. We have 30 or 40 new beers coming a week. I pretty much sample them all. You basically drink them and if they don’t taste good you don’t buy them — unless you have customers demanding you stock them.”

Squaring up to the supermarkets

Recent stories in the press about customers being able to buy a pint to drink whilst doing the shopping at Morrison’s have again focused attention on the challenge pubs face when competing with the off-trade. Ian is tackling them square-on and hopes to be able to open his very own craft beer supermarket once he has found a suitable location for it. “Hopefully we can stock double the lines to about 1,600 beers as well as spirits, because there is a huge market for gin and there are not that many outlets for whisky

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this month.

any more,” he says. “We would be looking at 4,000 to 5,000 lines. If we get the right premises then we would have a section for eating and drinking.” The lease on Trembling Madness is set to expire next autumn with the landlord potentially not renewing, so they can expand their own shop next door. Ian has already taken action by finding another premises a few streets away to move the current business into. It will triple the floor space and allow Ian to have bigger bar and shop areas as well as the kitchen that the current venue is lacking. It is potentially a huge year coming up for the business, which means the madness is only likely to grow.

The House of Trembling Madness, York Staff: 19 Beers stocked: 800 Awards: SIBA’s Best Independent Craft Retailer (2017), Drinks Retailing News Best Beer Retailer in the North (2017) www.tremblingmadness.co.uk

What’s in a name? The House of Trembling Madness also goes by the Latin name Delirium Tremens, or the DTs, or the shakes as many will know it. It refers to the state of confusion, shivering and sweating that can be brought on by sudden alcohol withdrawal.

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drink I can’t remember the first time I wrote about how Sherry was going to be the next “big thing”. Actually, I can — it was back in 2003. It never was, though, was it? And yet now I find myself back in that same position, predicting Aunty Shirley’s festive favourite is going to be the next must-have drink. So says the latest J Walter Thompson Innovation Group report, anyway — which lists it alongside purple sweet potato and pandan (no, I don’t know either) as the three “hot” ingredients for 2018. Several wine suppliers are also reporting a significant increase in interest and, crucially, sales (see our Wine Trends feature, p18-21). It’s not really Aunty Shirley’s favourite we are talking about here, though. It’s not the sweet stuff we put in trifles but the dry sort, the Manzanillas and Finos. These should be served proper cold and in a decent-

with ROBYN BLACK

sized wine glass, with tonic for a simple mixed drink or in cocktails. In fact, the latter is why it is emerging as a hipster favourite — mixologists are fond of it these days, which is introducing a new audience to Sherry’s unusual taste. Of course I can’t guarantee that Sherry will be flying out of the fridge in 2018, in the same way I can’t say for sure that pandan will be pirouetting out of the kitchen pass (oh, all right — I looked it up like a proper journalist. It’s a leaf used in south-east Asian cooking). In fact, drinks trends are about as hard to predict as the outcome of Brexit negotiations — who would have forecast that Prosecco would pop up in the way it did? The Aperol Spritz? The Pornstar Martini? However, I’m a massive fan of Sherry, so I’m highlighting it here in the hope that finally — some 15 years on from my first columns on the subject — this time the predictions are right.

It’s not really Auntie Shirley’s favourite we are talking about here, though. It’s not the sweet stuff we put in trifles but the dry sort

COMMERCIAL BREAKDOWN HAIG CLUB • Leave as you arrive As part of the brand’s commitment to responsible drinking, this film was released in a bid to show the benefits of drinking in moderation. It shows David Beckham (co-creator of the brand) leaving a bar after a night out looking as immaculate as when he first got there. MOLSON COORS • Balance The brewer has launched an initiative to help licensees maximise sales by getting the perfect “balance” in their beer offer, with advice based on three areas: maximising core brands; encouraging trade-up and inspiring choice.

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JÄGERMEISTER • Ice Cold Gig The herbal liqueur held its sixth Ice Cold Gig at the end of last year. For this event London band Modestep performed on a “space net” suspended over an icy ravine in New Zealand to promote the brand’s perfect serve — a shot at -18°C.

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drink. Peaky Blinders spirits

Capitalising on the popularity of the BBC TV series Peaky Blinders, craft brewer Sadler’s moved into spirits with the launch of this three-strong range, comprising an Irish whiskey, a spiced dry gin and a black spiced rum. The spirits are said to “celebrate traditional flavours from the 1920s with a contemporary twist”. www.sadlersales.co.uk

Thatchers Cider Barn Somerset cider maker Thatchers has added two new ciders to Cider Barn, its vintage range. The first addition, the six per cent ABV Redwood, is blended from bittersweet and culinary apples, while the second, Dabinett, is a 5.3 per cent ABV single variety cider made from 100 per cent Dabinett apples. 01934 822 862

On the bar Gaynor Smith, The Four Bells, Woodborough, Nottingham

Look out for... Quirky Wines

Taking its cues from craft beer, Crown Cellars’ Quirky Wines range has been extended after a “hugely successful” debut. The seven new wines, including the Grapeful Dead Chardonnay and Dead Man’s Dice Malbec, aim to “enable operators to grab the attention of consumers while providing great tasting, credible, quality wines”, its co-creator Jonathan Pedley MW, said. crowncellarswines. co.uk

Ketel One Oranje

Infused with oils from Valencia and Mandarin oranges, this new addition to the Ketel One lineup was created in Grasse, the home of perfume in France. The launch is in response to “the continued demand for new and innovative variants in the super-premium vodka category”, according to head of Diageo GB Reserve Nick Temperley. 020 8978 6000

“A month after joining the Society of Independent Brewer’s (SIBA) Beerflex scheme, our cask ale sales went up 10 per cent. We’re a Star Pubs & Bars venue but we were keen to stock local beers — we’ve a great craft brewery close by and there are several free-oftie pubs in the area, so when the opportunity to join the scheme came up through Star’s partnership with SIBA, we jumped at it. We now serve 15 beers, four of which are cask, and try to maintain a mix of old favourites and new local beers. We always have St Austell’s Tribute Ale on, but now we can also have beers from Caythorpe Brewery in the next village, plus two local guest ales. We promote new beers heavily on social media. Instagram and Facebook work best for us.”

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18/12/2017 12:03


Breaking by ROBYN BLACK

new terroir

Until relatively recently the on-trade wine scene could certainly be accused of sticking with tradition, dominated by Old World names and heavily weighted towards French wines. The rise of craft in other categories and the shift to casual dining, however, is changing all that. “It’s certainly not all Claret and Burgundy any more,” says Dan Harwood, head of wine education for Halewood Wines & Spirits. “As people stray from their favourite blends, they are actively seeking new and exciting wines.” And this, he says, has created an opportunity for pubs, which “can use this to their advantage by breaking down traditional barriers”. So what will this mean for your wine list?

Discover new regions

If you are looking to modernise your list with some unusual and exciting wine-producing regions, Dan points to the likes of Romania, a country with which Halewood has long held links, as ripe for a comeback. “The region is re-emerging as a destination for high-quality yet great-value wines and is a fantastic source of modern, fruity wines and also (more unusual) indigenous varieties,” he explains. Over at Matthew Clark, its recently expanded list takes a punt on Austrian and German wines, which head of wine strategy Laurie Davis says continue to grow. The company also added wines from Portugal, Oregon in the US, and Uruguay. Closer to home, English sparkling wine has been causing a stir in

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recent times and has been tipped by supplier Bibendum as one to watch in its Trends Report 2018. “Our sales of English sparkling have nearly doubled over the past year and CGA reports that volume sales have risen by 77 per cent in that time,” reflects fine wine business development executive, Joseph Arthur. “There are now clear signs of organic growth after years of hard work from producers at the cellar door and in the trade. We now have customers asking for English wine, where previously it was about getting word out to them. This is a very significant change.”

Top 10 wine brands in the off-trade 1. Jack Rabbit 2. Stowells 3.Blossom Hill 4. Hardys 5. Fetzer 6. Oliver & Greggs 7. Echo Falls 8. Footsteps 9. Concha y Toro 10. Maule Valley Tierra

Le

Source: CGA Strategy, MAT 15 July 2017

JANUARY 2018

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drink. Fortified wine fights back

There are clear signs of organic growth after years of hard work from the producers

Perhaps more improbably, the Bibendum Trends Report highlights Sherry, vermouth and Port as currently undergoing a revival. This is mainly due to their popularity with mixologists and their emergence as a simple mixed drink to rival gin & tonic – Sherry and vermouth are already known as a good match for tonic but white Port is too, and is widely drunk that way in its native Portugal. At importer Morgenrot, Sherry sales in 2017 were already 85 per cent ahead of 2016’s by November, and the company

New grape varieties are also a focus for the team at Morgenrot.

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was expecting an even bigger boost over Christmas. “Much of the growth has been coming from the drier end of the Sherry spectrum, with Manzanilla and Fino Sherries by far the most popular,” says commercial director John Critchley. “This is an area we are specifically looking to push and believe there is plenty of room for further growth.” New grape varieties are also a focus for the team at Morgenrot. “Bodega Nivarius is one of our producers which has made a name for doing things differently,” explains John. “It has recently planted Maturana Blanca vines. The grape was mentioned as early as 1622 and has now been rediscovered and gaining a lot of talk. The Nivarius Maturana Blanca has a crispness that lends an elegant freshness with excellent aging potential. Definitely one to watch in 2018.” Another of the Morgenrot producers, Dominio Dostares in Oteros, Spain, was set up with the objective of saving the

“People fr om the industry many sup can meet as pliers as possible under on e roo ideas to h f and get elp them increase their sale s” Tim Mart in Wethersp– Owner, oons

thepubshow.co.uk @PubShowUK

p18-19-20-21 wine.indd 19

@PubShowUK

PubShowUK

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Prieto Picudo grape, and its red wines have won many awards.

Ride the alcohol-free trend

For other drinks categories, most notably beer, the low and no-alcohol sector has been one area of potential growth in recent times, but there has so far been little of note from the wine category. Alcohol-free wine brand Eisberg, however, feels the tide is turning. This is backed up by stats, which show alcohol-free wine has increased its sales by £1.7m in the off-trade alone (Nielsen MAT to May 2017).

The importance of training You might have the best wine list on the block but how do you encourage your drinkers to take a punt on something more unusual – and profitable? Training is key, says Gary Keller, senior buying manager – wine at Molson Coors. “With such a range of wines available, it is important for staff to be well trained in order to effectively engage consumers with this growing category. Specific wine training sessions are an ideal way of familiarising staff with the product, while external trainers can help advise on wine’s unique lexicon,” he advises.

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The company has launched two new sparkling wines to bring alcohol-free into the party and is focusing its efforts on recruiting drinkers via a cycling promotion. “Eisberg’s support for The Tour Of Britain and move into cycling follows brand research that pinpointed a shift in alcoholfree consumers, with men found to be drinking the wines more regularly when reducing their alcohol intake as part of a healthy lifestyle choice,” explains Eisberg director of wine Andrew Turner. “Our research showed that men under 35 were drinking alcohol-free wine more regularly and our involvement with British cycling is giving us a natural link to talk to them and the health-conscious female drinker.”

Modern classics

With all this talk of innovation, recently discovered regions and new grape varieties, it would be easy to forget about the classics – but that would be a mistake. Some of the more established wine regions are still managing to tap into the trends. New Zealand is a prime example of this, according to Andrew Nunney, director of category shopper marketing and insight

trade.inapub.co.uk 18/12/2017 12:15


at Accolade Wines. “New Zealand is still a strong growth area with value sales up 15.5 per cent (CGA Strategy, MAT 15 July 2017). And, as the origin with the highest price per 175ml, this highlights the customer trend of wanting to drink better, and is a real strength area for still wine that outlets should be taking advantage of. “Consumers are actually becoming less

considerate of price in the on-trade and increasingly believe it is worth paying extra for quality (Kantar Worldpanel Alcovision),” he says. “Therefore the best approach licensees can take is to ensure your wine list offers a good variety of price points in order to satisfy those customers looking to keep price down, but also give the opportunity to trade up and get better quality.”

Prosecco adds the sparkle to wine sales CGA stats (MAT to 15 July 17) show total wine sales in UK pubs, bars, restaurants and hotels as up a small but significant 0.7 per cent in value. Sparkling wine, on the other hand, is up a whopping 27.9 per cent over the same period, driven almost exclusively by, you’ve guessed it, Prosecco. Now viewed as an everyday treat, thanks to low prices and what Accolade’s Andrew Nunney calls “sociable deals”, the Italian sparkler continues to dominate. Alternatives are available, however. Argentina produces some perfectly acceptable sparkling wines, as does France – and not just Champagne. At the more value end of the market French Crémant, a lighter style of fizz not too dissimilar to Prosecco, could provide your punters with a more sophisticated alternative. And if you were up for something really different, then why not consider a sparkling red wine? The signs are that a comeback is on the cards for Lambrusco, the much maligned fizzy red from Italy, which is an excellent match for a range of foods. Check it out.

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18/12/2017 20:44


A taxing matter by ROBYN BLACK

The sugar tax (or Soft Drinks Levy, to give it its proper name) is a new tax applied to soft drinks containing added sugar above a certain level.

The tax will add 18p per litre to soft drinks containing 5g or more of sugar per 100ml and 24p per litre to soft drinks containing 8g or more per 100ml.

When does it come into effect? April 2018 — the first day of the new tax year.

Will all soft drinks be affected?

The white stuff: the introduction of the Soft Drinks Levy will mean the price of some soft drinks goes up but it could be a good time to

No. Fruit juice, for example, is exempt because although it can contain high levels of sugar, it’s naturally occurring and not added — but be careful of juice that has added sugar (see below). Drinks containing a minimum of 75 per cent milk will

also be unaffected, along with diet and other no added sugar drinks. In addition, soft drinks manufacturers have been busy reformulating some of their brands so they will fall below the sugar levels by April: 95 per cent of Coca-Cola European Partners’ products will be exempt from the tax by then, for example, while Vimto Out of Home says of the brands it owns, 100 per cent will be exempt, and Britvic puts the figure at 94% of its owned brands and 72% of its total portfolio.

Will I have to pay the tax? No, this is a tax payable by the producer, not the retailer. However, this tax has been introduced to tackle the obesity pandemic, so the intention is the price increase will be passed on to consumers, so your customers will be paying more for some soft drinks after April this year.

So the price of some soft drinks I sell will go up? That’s correct.

What will the higher prices look like? Drinks that fall into the 5g and more bracket will retail at 6.1p more per half pint and 12.2p per pint. In the 8g or more bracket the cost will be 8.2p more per half pint and 16.3p per pint — that’s with the added tax and VAT.

revamp your soft drinks offer

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drink.

100%

Vimto Out of Home says all of its owned brands will be exempt from the Soft Drinks Levy

94%

Britvic says 94 per cent of its owned brands and 72 per cent of its total portfolio will be exempt from the Soft Drinks Levy

Do I need to take any action?

Given the cost implications for your customers, it is worth taking the time to revamp your soft drinks range

You need to take a long, hard look at all the soft drinks you offer and work out which will be affected. Don’t forget to take into account some of the less obvious products as well — for example, your post-mix syrups and your fruit juice drinks. Some do contain added sugar, even if they look “healthy”.

Should I get in some new soft drinks? Given the cost implications for your customers, it is worth taking the time to revamp your soft drinks range, so you are offering a decent choice. Get in a good selection of low- and zero-sugar drinks, plus zero-sugar variants of your best-selling lines, so people have the choice between paying slightly more for a full-sugar version or less for the healthier alternative.

Won’t it be easiest to get rid of all the soft drinks that will be affected? Be wary of falling into this trap. Not all your customers will want to give up full-sugar drinks all of the time, so it would be wise to keep your best-sellers on. Cola remains the biggest-selling soft drink in the on-trade, for example, accounting of almost half of all soft drinks sold (CGA MAT 12 August 17).

How can I communicate all of this to my customers? If you’ve done a good job of revitalising your range, the message can be a positive one

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95%

Coca-Cola European Partners says 95 per cent of its products will be exempt from the Soft Drinks Levy

about greater choice and some exciting new brands to try. Do ensure staff are well versed and trained to deal with any customer queries — when a customer asks for a cola, for example, staff should automatically ask if they want the regular or lower-sugar version but not in a language that is off-putting. “Do you want some of this new sugar tax-exempt cola?” isn’t going to tempt anyone.

Is there anything else I need to be aware of? With all the reformulations going on there may need to be some work on your post-mix system — the change in viscosity means there may need to be some tweaks to the pipes to ensure it all still flows properly. Your supplier should look after this for you and some have already started sending their engineers out to make sure everything will be ready in time for April, If you haven’t heard from them, however, do get in touch.

With thanks to Ed Jones, senior customer marketing manager, Vimto Rob Harris, out-of-home director, Coca-Cola European Partners Russell Goldman, commercial director, licensed and food service, Britvic

JANUARY 2018

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eat Turkey sandwich? No, me neither. A new year is upon us, fresh with the promise of novel culinary experiences, preferably of the easily digestible kind. But what will we be eating in 2018? Food fashions move fast and by the time you’ve finished that cronut, the next craze could be sweeping the nation’s eateries. Thankfully, at this time of year there are plenty of nutritional Nostradamuses on hand to tell us what to expect. Unilever Food Solutions, for example, predicts fermented food is a trend that will reach its full potential in 2018. There was a time when a pickled egg constituted the entire menu in most pubs – is the pickle jar about to enjoy a revival as health-conscious customers get into their probiotics? The London Evening Standard, meanwhile, forsees the rise of alternative fats. One consequence of the vote to leave the EU has been the rise of the Euro against the pound leading UK producers to sell all their butter to Europe. This

Is your pub roast Britain’s best?

with BEN THRUSH has helped make butter way more expensive for everyone in Britain, which surely wasn’t the kind of thing Brexit was meant to be all about. Non-dairy spreads could neatly sidestep this problem while also tapping into the snowballing healthy eating, vegan and flexitarian trends. Or if you’re not bothered about all that there’s always smalec, a Polish lard spread flavoured with onion, garlic and spices. Across the pond, the National Restaurant Association surveyed 700 chefs and came to some cheering conclusions for any publican keen to tap into transatlantic trends. Its top trend is “new cuts of meat”. Back in Blighty, beef and lamb body AHDB provides guides (www.qsmbeefandlamb.co.uk) to help you choose cuts, such as the flat iron steak, that offer a point of difference at a bargain price. Also catching the eye was the rise of “regional signature cocktails”. There are recipes out there for a Cornish Cream Tea Cocktail, though the British public won’t be ready for that until… well, probably some point next week?

In season in January

Is your gravy the greatest? Are your yorkies the yummiest? Then you might be in with a chance of being crowned Britain’s Best Pub Roast. Turn to page 29 for details of how to enter our competition, run in association with MAGGI®. The winning pub will receive a hamper of MAGGI® goodies worth £200, with the winning roast covered in these pages and a video on our website. Turn to page 33 and enter your roast today!

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BLOOD ORANGE TART WITH PASSIONFRUIT SORBET Kevin Maclean, head chef, The Rat Inn, Hexham, Northumberland

Blood orange wheel

“This is sliced really thin with a mandolin, lightly brushed with a bit of sugar syrup and roasted in a low oven to get it nice and crisp.”

Blood orange tart

“Blood oranges are in season in January, and I wanted to use seasonal ingredients to do a different take on a classic. I took a lemon tart recipe and played about with it a bit to get the right balance of the blood orange and sugars. The sweet pastry base is baked to get it nice and crunchy. For the filling we mix blood orange with eggs, cream and sugar and leave it overnight to let the flavours mingle. Then we bake the whole thing nice and slowly at 150 . hen e take it out o the o en it should still have a nice wobble to it, and a glaze on top.”

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Passionfruit syrup

“We make this ourselves and add it just to dress the plate.”

Passionfruit sorbet

“We scoop out a passionfruit and give it a gentle pulse with a blender to get as much juice out of it as possible without blitzing up all the seeds. Then we take some of the seeds and fold them back into the sorbet to replicate the fruit itself.”

Slices of blood orange

“We don’t do anything to these, we keep it nice and clean. We put the sorbet on them to stop it rolling about, and they provide a bit of acidity to counter the sweetness of the sorbet.”

18/12/2017 13:32


Plate expectations by JOHN PORTER

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For every action, there’s an equal and opposite reaction. So it should be no surprise that the trend for chefs to serve up their food in non-traditional receptacles prompted the We Want Plates social media group, which proved so popular it published a printed collection of its best pictures and pithy comments in time for the Christmas market. With customers expressing such strong views on the subject, it’s clear the choice of tableware is one it’s vital for licensees to get right.

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Above: Parsley in Time’s Raku collection combines an artisan feel with durability. Below: Artis’ Modern Rustic collection features vibrant colours that bring pattern and texture to the tabletop

Billing itself as “the crusade against food on slates, chips in mugs, and drinks in jam jars,” We Want Plates took pubs and restaurants to task, with some of its notable posts showing crisps served in a miniature supermarket trolley, a “train driver’s” full English breakfast served on a shovel, and macaroni cheese in a tiny cauldron accompanied by a syringe of ketchup.

Keeping it simple

One seasoned chef and licensee whose sympathies are firmly with We Want Plates is Oisin Rogers, who runs The Guinea Grill in Mayfair for Young’s. “Get away with your wire baskets, shovels and plant pots!” he says. “I’m firmly a proponent of decent, durable, white, catering-grade ceramic plates. “The fad for contrived and disruptive containers is perhaps derived from a need to look cool, or wacky, or interesting — it’s not for me, and I’m happy to be depicted as a grumpy dinosaur in this regard. “We should concentrate on delicious, beautiful food served on a canvas of brilliant white.” More conciliatory is Ashley McCarthy, chef and co-owner of Ye Old Sun Inn in Colton, North Yorkshire. “I like boards, they have their place,” he admits. “I think they’ll be around for a while, although some of

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the more extreme ideas we’ve seen may be diluted when the next fad comes along.” Getting the choice of tableware right is “really important,” says Ashley, and as a result, at Ye Old Sun Inn “we have lots of it! It takes an age to find the right look within our budget, so we sometimes store older items away when it’s time for a change, and revisit them months or even years later.”

Creating an atmosphere

Understandably, the experts agree with Ashley’s view that selecting the right tableware is a job to be taken seriously. Kathryn Oldershaw, marketing director at Utopia, says: “Quality tableware is one of the most important factors for pub operators to consider, as well-chosen pieces can help set the tone almost immediately and bring food to life on the plate. Tableware helps to create an atmosphere for your pub beyond the usual decor and, chosen well, it can complement your food offering, whether it be formal or casual, traditional or modern.” Gill Head, marketing manager with Artis,

says: “Tableware is an important part of your food proposition and should be enshrined in your marketing plan. Food in most pubs tends to be casual dining and your tabletop needs to reflect that. Tablecloths are not necessary; napkins can be paper rather than cloth; cutlery may be stacked in a jar on the table. All of which generates an easy-going atmosphere. She adds: “Suit your tableware to the style of cooking you are serving, and then do recognise that in casual dining, tableware is a fashion business and almost imperceptibly, your porcelain and glassware can look dated. Keep up with the trends.” Rob Blunderfield, marketing manager at catering equipment supplier Parsley in Time, says the We Want Plates campaign was a good indicator that unconventional tableware has gone too far. He says: “Caterers are clearly looking for ‘difference’ but also require tableware that is functional and durable. Crockery and glassware that looks interesting, with a bit of oomph and style, that’s also hard-wearing.”

Tableware ideas Once the preserve of ’80s dinner parties, black is most definitely back, and Utopia’s Nero collection of bowls and plates (pictured left) give flat black porcelain a new edge. There are five sizes of bowl, including coupe and salad shapes, alongside 10-inch and 7.5” plates. Also looking beyond white porcelain is Artis (see previous pages).The Modern Rustic collection from Bauscher is exclusive to Artis, and features vibrant colours that bring pattern and texture to the tabletop. From Parsley in Time comes Raku (also pictured on previous pages), a collection of 10 plates and bowls that combine an artisan feel with durability. The topaz blue collection is named after a traditional production technique. In this version, the print is positioned directly under the glaze, making each plate and bowl individual.

28

JANUARY 2018

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Is your pub roast Britain’s Best? Is your gravy the greatest? Are your yorkies the yummiest? Then you might be in with a chance of being crowned Britain’s Best Pub Roast. We’ve partnered with MAGGI® to discover which UK pub serves the best roast. The winner will get a hamper of MAGGI® goodies worth £200, a video made of your winning dish, coverage in Inapub and, of course, the right to shout about the fact you serve the best pub roast in the entire country. MAGGI® was founded back in 1886 by Julius Maggi, who held the simple but powerful belief that everyday good food should be accessible to all. Everything done at MAGGI® is founded on that belief, and the team there understand the pressures pub chefs face day in, day out to create good food. That’s why they offer a range of products, recipes, menu ideas and support that gives chefs, the unsung heroes, a helping hand in creating something amazing, every day. It’s also why MAGGI® is delighted to be exclusively partnering with Inapub to discover Britain’s Best Pub Roast. “It is our mission to celebrate and champion the talented chefs behind one of the nation’s favourite meals,” said Charlotte Ponti, Savoury Food Category & Commercial Manager at Nestlé Professional®.

WIN

THE PRIZE

As well as the honour of being crowned Britain’s Best Pub Roast, MAGGI® is awarding the winning pub a hamper worth £200 of MAGGI® goodies. The Inapub team will also visit to make a video of your winning dish and you’ll be featured on our Eat pages. To enter, simply send: • a photo or copy o your roast enu • your contact na e • pub na e • ull a ress • telephone nu ber to maggi@inapub.co.uk …by the closing date of Wednesday, February 28, 2018. Winners will be judged on criteria including quality of ingredients, presentation and originality.

Hamper includes: MAGGI®Original Gravy, MAGGI® Gluten Free Gravy, MAGGI® Demi–Glace Sauce, MAGGI®Rich & Rustic Tomato Sauce, MAGGI® Béchamel Sauce, 1 x soup kettle, 2 x tea towel, 1 x ladle, 2 x whisk. The winners will be selected and informed in March 2018. To enter you must be aged 18 or over and in a position of responsibility at a UK pub. Usual terms and conditions apply. For full T&Cs visit trade.inapub.co.uk

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18/12/2017 17:14


Make your menu by JOHN PORTER

work for you

From a gastropub with a handful of daily changing freshly cooked dishes, to a high street managed pub with dozens of food choices and microwaves pinging away in the kitchen, pub food is a broad church, and the range of menu designs in the sector reflects that. Just how much the use of the right layout, words and images can influence customer choice is a question being asked in several camps. As the casual dining sector becomes ever more competitive, operators are looking for anything that gives them an edge. Equally, healthy-eating campaigners are interested in the ways that consumers can be influenced by menu design to make the “right” food choices. Every operator has to find their own way. Chef Sebastian Snow, who operates three Cotswolds pubs including Brakspear tenancy The Five Alls in Filkins, Gloucestershire, is a firm believer that less is more when it comes to menu design. “My starting point is that menus need to

Untruth hurts: menu descriptions and the law The importance of accurate menu description was highlighted in November when a partner in Foyles, a restaurant in Glasbury-on-Wye, Wales, was ordered to pay more than £7,000 in fines and costs for falsely describing food on its menu, website and social media. The court heard that descriptions such as “Wye Salmon” and “Wye Trout” were used, but Trading Standards found that salmon and trout sold were from fish farms — in fact, salmon from the River Wye could not even be sold legally. An 18-month investigation into the business also showed other false descriptions used. The total the court ordered Foyles partner Linda Dewan to pay was £7,430 including fines, prosecution costs and a victim surcharge.

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be reasonably simple to read,” he says. “It should really just be bullet points for the customer; cut out all the gimmicks.” Descriptions of dishes on Sebastian’s menus are straightforward, while communicating both flair and freshness — examples include “game pie, with caramelised root vegetables and mashed potato” and “fillet of plaice with samphire, mussels, beurre blanc, new potatoes and sorrel”. “There’s no paraphernalia,” Sebastian insists, “no ‘mosaic of this’ or ‘ribbons of that’.” He also reminds fellow operators that a cosy corner table in a traditional pub does not necessarily offer optimum reading conditions, so use “a simple, eye-friendly font. I like using Calibri.”

Management by menu

At the start of October, Yummy Pubs began the roll-out of a revamped menu across four pubs in its six-strong estate, built around a mix-and-match selection of British tapas small plates. Yummy director Tim Foster says the decision was driven by the need to limit the scope for dishes to

trade.inapub.co.uk 18/12/2017 17:21


eat.

Top tip: take a right turn “if you’ve got a two-page menu that opens like a book, whether it’s food or wine, always put the stuff you want to sell on the right hand page — customers’ eyes are naturally drawn there.” Snow’s wine lists also mix up the wines in terms of price, rather than starting with the cheapest at the top. By doing that, we sell a more varied cross-section of our wines,”

Sebastian Snow, The Five Alls “If you move a dish from the top left corner to the bottom right, it changes the sales mix by nearly 25 per cent.”

Tim Foster, Yummy Pubs

be changed at a local level, something which has caused the business to see GPs and margins slip in the past. Other factors include allergens legislation, which requires careful central management to ensure compliance, as well as competition from the casual dining sector – “the casual dining brands have changed the market for restaurateurs, for us as pubs, and for the consumer more than anything else,” says Tim. Communicating the new offer to customers has been key. “We’ve launched a new oversized single sheet menu, with photographs of all the dishes,” says Tim. This allows meals to be easily customised, “which is a massively important trend.” In its first six weeks of operating, the menu went back to print three times to amend menu descriptions and image placement. “We’re on a steep learning curve” says Tim. “For example, we’ve got a dish that looks great in the picture, that we started off calling ‘hollandaise potato’. Without changing the picture or the price, we’ve changed the name to ‘potato hash and egg’, and sales have tripled. “The menu is a box grid, and we can move dishes to key trigger points. Just putting a box around a dish increases sales by 15 per cent. If you move a dish from the top left corner to the bottom right, it changes the sales mix by nearly 25 per cent.”

Jason’s kitchen british

tapas

& cocktails

now served everyday from 12 noon

Above: Yummy Pubs’ menu — images and descriptions are carfeully positioned to influence customer decision-making and drive sales Below: Keep It Simple, Stupid — Sebastian Snow at The Five Alls recommends cutting out all the gimmicks and focusing on clear communication of the dishes

3.00 6.00 5.00 6.75 13.50 10.50 8.00 5.00 5.50 8.50 6.95 3.75 12.00

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Do you want to join our tribe? Speak to our managers about positions available or send your CV to info@theeveallselkins.co.uk

18/12/2017 17:21


NORWICH v CHELSEA Saturday 6th January 5.30pm

NOTTINGHAM FOREST v ARSENAL Sunday 7th January 4pm

BRIGHTON v CRYSTAL PALACE Monday 8th January 7.45pm

Join now to show FA Cup live in your venue

Call 0800 678 1061

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18/12/2017 17:28


FA Cup 3rd Round live on BT Sport this weekend Be There

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18/12/2017 17:28


play with MATT ELEY When I ventured forth on a pub walk along the banks of the Thames, I did not expect technology to be at the forefront of my mind. Brakspear has recently developed an app for its pub trails (see p40-41) to help walkers navigate their way around the countryside before getting back to the pub. And it isn’t just the app where technology comes in. Apparently one of the first things walkers do when they return to pubs after a healthy stroll is check their phones or Fitbits to see how many steps they have taken (6,451, in case you were wondering). It further shows how technology and apps impact on the day-to-day life of customers. So, should pubs themselves be looking to develop apps of their own? According to Zonal’s latest Go Technology report, the

number of brands seeking to develop their own app has gone up 400 per cent in the last year. Even more interesting is that 82 per cent of customers are more likely to use a hospitality company’s own app rather than one developed by a third party. It seems they trust you to tell it how it is about your business more than anyone else. One word of warning: apps can be hugely costly to develop and customers, by and large, don’t expect to pay to download them — around 90 per cent of the 2.5 million apps available on the App Store are free; even more on Google Play. It may be the social channels you use for free are sufficient for your business, or maybe you could develop a successful app, like the Lewis Partnership or JD Wetherspoon. It’s one to consider. Maybe you should go for a long walk to think it over?

Encouraging tourists to walk up a thirst is a winner for pubs Sticking with the theme of walking, hundreds of pubs on and near Britain’s great national trails should benefit from a push to promote Great Walks of England. The £1.2m campaign is targeted at attracting customers from overseas markets — such as Germany, France, the Netherlands and the US — to visit coastal and rural areas. Stay in a Pub and the British Beer & Pub Association are involved in supporting the scheme and ensuring pubs see the benefit. Stay in a Pub’s Paul Nunny said: “According to Visit England one of the top three ‘must dos’ listed by inbound tourists is to visit an English pub. Using this funding from Visit England to promote pubs and pub accommodation is an open invitation they are likely to accept.”

34 JANUARY 2018

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One Day Internationals

The Ashes are over, now let’s see how the one-day side fares in Oz. England play Australia five times this month, which might make for exciting/painful viewing in the pub. January 14, 19, 21, 26, 28, BT Sport

Blue Monday

The most depressing day of the year — and that’s according to science. Prove the experts have got this one wrong by making the pub the place to be. January 15

Happening this month Spurs v Man Utd

Wembley welcomes Man Utd under the lights for a midweek game that could have an impact on both side’s ambitions, be they winning the title or qualifying for the Champions League. January 31, 8pm, BT Sport

Liverpool v Man City

Klopp and co may want revenge for their 5-0 humbling at the Etihad earlier in the season. Two of the league’s best attacking sides should provide an entertaining encounter. January 14, 4pm, Sky Sports

BDO World Darts Championship

The more glamorous rival event — the PDC World Championship — concludes on the first day of the new year. The earthier BDO is one for the darts lovers and purists. January 6-14, BT Sport and C4

Burns Night

One of the first chances of the year for pubs in Scotland (and increasingly the rest of the country) to stir punters out of their Dry January stupors with rousing words, roaring fires and hearty pub fare. January 25

Let me entertain you Vicky Martin, Sup & Chow, Cheltenham When Vicky Martin took over the Wadworth tenancy 18 months ago she set about transforming what had been a traditional business into a sports bar and eatery for all. Open all day for food, sport and drinks, the pub appeals to a wide demographic — even offering three coffees for £5 to tempt office workers. Live football and rugby are big drivers of trade and these are helped by promotions on pizzas and drinks on game nights. But it isn’t just about the sport. Vicky has also introduced events such as live music and a regular quiz. She says: “We do live music on Wednesday with a resident artist and also have acts on a Friday and occasionally jazz on a Sunday. We have built a loyal following for our music. “The quiz night on Thursday has really grown and it is something people really look forward to. “We are not a big pub so we have to be careful about how we section areas when we have parties. There is always something going on, which is so important in this day and age.”

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18/12/2017 21:34


Six Nations by numbers by MATT ELEY

15mins

The average length of time longer than football fans that rugby fans stay in the pub for, according to MatchPint

51

Wins for France against Ireland. The Irish have won 30 times

Scotland are on the up, England are beating allcomers, Wales are fresh from victory over South Africa and Ireland had a cracking autumn. The French can beat anyone on their day and Italy, well, Italy will be looking to improve. The fact is that at the start of the Six Nations, most teams will fancy their chances of a successful campaign. Those dreams could be in tatters when St Patrick’s Day rolls around. The good news for pubs is, just like March 17, the tournament is a reliable driver of trade. Like many things, it’s something of a numbers game so here we take a look at the figures behind the Northern Hemisphere’s annual try-fest.

5 ways to drive your matchday sales 1. Get your staffing right – no one wants to wait at the bar for hours on end at half-time 2. Pour a perfect pint – nothing beats a perfect pint and if you offer this consistently, your customers will return time and time again 3. Don’t forget food – create match day food and drink deals and make sure the chef is prepared 4. Promote the game on social media – run competitions on your social channels before matches to raise awareness about what you are doing 5. Keep it lively – Pre and after match entertainment, such as live bands will keep your crowds in for longer at both ends of the day

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JANUARY 2018

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Tips provided by Heineken and Sky

18/12/2017 17:46


RBS SIX NATIONS 2018 SATURDAY FEBRUARY 3 Wales v Scotland 2.15pm France v Ireland 4.45pm SUNDAY FEBRUARY 4 Italy v England

3pm

SATURDAY FEBRUARY 10 Ireland v Italy 2.15pm England v Wales 4.45pm

40%

The sales increase recorded at Star Pubs & Bars outlets on Six Nations weekends last season compared to similar weekends without rugby. Jerry Shedden, Heineken on-trade marketing director, says: “The opportunity big sporting occasions bring for pub and bar operators is clear when you look at the sales uplifts achieved during the Six Nations.”

6,000

37

Tournament wins by Wales – more than any other nation

Guinness activation kits produced to help pubs make the most of last year’s tournament. More of the same will be delivered this year as the brand enters its fourth year as the official beer of the tournament.

18 0 12%

The amount of times England have played Italy.

That’s how many times Italy have beaten England.

How much more, on average, rugby fans spend per visit to the pub compared to their round ball counterparts. MatchPint founder Dominic Collingwood says: “Whereas football The incremental spend fans have to reach out each week to find pubs receive on Six Nations mates in tow, there are only a handful of days, according to research big rugby games a year so fans tend to by sports pub finder make the occasion more of an event. MatchPint and beer flow “Advertising rugby packages – such as monitor Vianet lunch and three pints for £20, or taking

£700

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SUNDAY FEBRUARY 11 Scotland v France

3pm

FRIDAY FEBRUARY 23 France v Italy

8pm

SATURDAY FEBRUARY 24 Ireland v Wales 2.15pm Scotland v England 4.45pm SATURDAY MARCH 10 Ireland v Scotland 2.15pm France v England 4.45pm SUNDAY MARCH 11 Wales v Italy

3pm

SATURDAY MARCH 17 Italy v Scotland 12.30pm England v Ireland 2.45pm Wales v France 5pm

Fixtures are on all on BBC or ITV

table bookings is a simple but effective way of serving this desire.”

160,000

The number of pints sold at Twickenham the last time England hosted Ireland, roughly two per head for every man, woman and child (though the latter probably didn’t quite manage two full ones).

9

Tries for Shane Williamson against Scotland in the Six Nations – more than any other Welshman.

JANUARY 2018 37 18/12/2017 21:29


Bowl them over by MATT ELEY

American food and drink is the perfect accompaniment to the Super Bowl — beer bottles in ice buckets, subs, burgers, hot dogs

Nobody puts on a show quite like the Americans and the annual hardhitting extravaganza that is the Super Bowl is no exception.

Despite obvious drawbacks — timing, the length of the game, a rule book that makes rugby union look simple — American football is gaining a growing audience in the UK and some believe it is perfect for pubs. Allstars Sports Bar in Bristol throws a Super Bowl Sunday party every year, which is attended by hundreds. General manager Shane O’Hara says the bar sees a huge sales spike on the night but it isn’t generally from sports fans swigging back the beer. He says: “It is a totally different dynamic for us: not that much wet sales but loads of food.” And with up to 500 people pouring through the doors, Shane says the team tries to take the heat off the kitchen as much as they can. “We pre-sell 100 to 150 tickets

Super Bowl LII

Super Bowl 52 is being held on Sunday February 4 at the home of the Minnesota Vikings. Kick-off will be around midnight UK time, with live coverage on Sky Sports and BBC.

for something pre-prepared and simple like entry, a beer and a hot dog to get some early money in and dilute the food orders in the kitchen,” he says.

Tastes of the States

Broadcaster Sky agrees simple themed food can help bring the event to life. A spokeswoman says: “American food and drink is the perfect accompaniment to the Super Bowl — beer bottles in ice buckets, one-hander sub sandwiches, burgers, hot dogs and even boxes of popcorn are all winners and will help to create a great experience for customers.” Stats from sports pub finder app MatchPint suggests the Super Bowl is worth more than £1,000 per site. It is also a sport more people are looking for, with 178 per cent growth in searches for NFL on the app since 2013, the second-fastest-growing sport behind boxing. Much of that support comes from the elusive younger generation, with 16.7 per cent of sport fans aged between 18 and 35 saying they would watch the Super Bowl — higher than other age brackets. You can also make the day extra special for competition winners, big spenders or NFL fanatics. Shane adds: “In my previous bar I used to sell Super Bowl boxes, which is a brilliant way of adding atmosphere and getting guys in. It’s a slow burner in the UK but massive in Irish and American pubs.” And that slow burner is starting to heat up across the country.

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18/12/2017 17:55


Walk this way by MATT ELEY

Simon Duffy at The Perch & Pike: “We can get anything from a couple to 20 walkers a day, so it makes a difference to our midweek trade”

Like many good stories, this one begins in the pub. It ends there too, but it’s the bit in between that has brought me to the Perch & Pike in the village of South Stoke in Oxfordshire. The pub is one of 19 that features in parent company Brakspear’s Pub Trails — a series of circular walks across Oxfordshire and Berkshire that take you back to the pub you started at. You can pick up maps and details of the walks in the pubs, or you can download the walking information on the company’s new Pub Trails app. Over a coffee, Perch & Pike tenant Simon Duffy explains that walkers have become an important group for the business.

“We are lucky that we are located on the Ridgeway Trail,” he says. “We looked at where the pub was and the profile and then developed our offering around what we already had here. “We can get anything from a couple to 20 walkers a day, so it makes a difference to our midweek lunch trade. We see a lot of familiar faces, so it is good for repeat trade too.” The app has also done its bit to attract the walkers, Simon explains: “They got it absolutely right because they have personalised it to the pub. They also have three different walks on there, so it appeals to people with different capabilities.” Coffee necked, it’s time to embark on a journey. There are three choices of trails: an easy three-miler along the Thames, the medium 6.25 miles across the Ridgeway, or a four-hour hike over 10 miles, involving two uphill stretches. As delightful as that last one sounds, time and the light are against me, so option one it is. The 16 instructions provided by Pub Trails are so precise I never veer from the track. It also points out useful landmarks, such

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play.

HOW TO ATTRACT WALKERS OFFER LIGHT BITES Walkers may be frequent visitors who don’t want a big meal every time. Simon says: “We brought in a lighter lunchtime menu which has attracted walkers. They don’t want to spend £16 on a main meal. They prefer a pint and a sandwich around the £10 mark.”

Clockwise from top left: On the trail; The Perch & Pike; a WWII pill box is one point of interest flagged up in the walking guide; signposts are complemented by detailed instructions

The instructions provided by Pub Trails are so precise I never veer from the track. I pick up the pace until I reach the pub

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as the 13th century St Andrew’s Church, a Second World War pill box in a private back garden, and a railway bridge built by Brunel in 1839. I walk past a fisherman setting up by the river, two Labradors splashing in the water and watch as a heron glides by, skimming just above the surface of a meadow. Mainly though, I just enjoy the peace and quiet and subtle changes in the scenery. About two miles in, I realise I’m developing a thirst. “Should have brought some water,” I think to myself, before this thought is immediately knocked to one side with another: “Pub…beer.” I pick up the pace for the last leg; over a stile and across some fields, through a tunnel under a railway line, down a gravel track and past cottages I can only fantasise about affording, until I reach the pub. The walk has worked its magic… or maybe it’s the pub. Because after that hour or so of exploration, the beer and food by the fire tastes even better than it normally would.

ENCOURAGE PRE-ORDERS Be prepared for big groups, all turning up at once, hungry and thirsty. “We let them use the car park, come in to pre-order and then come back after their walk. It’s brilliant because we know exactly what we are up against,” adds Simon. USE TECHNOLOGY Walking may look like an escape from screens and tech but they go handin-hand. “One of the first things walkers do when they get in is check on their phones how far they have walked,” says Simon. He also monitors social media posts walkers tag the pub in, so he can push out on The Perch & Pike’s own social channels. KNOW YOUR MARKET The likelihood is your walkers will be from the older generation, so you may want to tailor your offer to suit. Many will be retired and connected to other groups, which gives you the chance to expand your network

14

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stay 11

Creature comforts by MICHELLE PERRETT

People expect at least a couple of rooms to be available for pets

42 JANUARY 2018

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Customers turning up for an overnight stay with their pets in tow might be some licensees’ idea of hell. But offering accommodation to cater for non-human visitors can be a good business opportunity.

According to dog charity the Kennel Club, which conducted a survey across the UK hospitality industry earlier this year, a staggering 98 per cent of pub managers with a dog-friendly policy believe allowing canine customers on to their premises has led to improved business. Caroline Kisko, Kennel Club secretary, says: “With one in four British households owning a dog, the general public will always be in need of places to stay where they can bring their four-legged friends with them. The Kennel Club strongly encourages businesses to learn more about the benefits of being dog-friendly and to give dogs a chance to prove they can be great guests.” So what do you need to do to tap into this opportunity? The Orange Tree

in Thornham is an award-winning pub that offers pet-friendly accommodation on the north Norfolk coast. “We have had some cats and a parrot once but generally it is dogs,” says licensee Mark Goode. “We are in an area that is set up for dog walking and it works really well. I would say 80 per cent of people who stay here have dogs and people coming away for a one- or two-night break tend to have a dog with them.”

On the pet net

The pub is listed with pet-friendly websites and although it does receive referrals through these, many people book using its own booking portal. It charges £10 per stay per dog and ensures both the human and canine visitors are made to feel welcome. “Most people tend to bring their own dog beds,” he says. “It is more thinking about how the room is laid out and whether there is space for the dogs, especially the bigger ones.” New-build rooms have even been constructed to include a “dog shower” and the pub also offers a dog menu. “We used to cook it fresh in the kitchen, but the environmental health officer said it was probably not a good idea, so now we just have dried food, which we store in the cellar with no risk of cross-contamination,” Mark says. Dogs are also the focus of the Thwaites Inns chain of hotels. Phil Mehrtens is the manager of The Fleece in Cirencester, which has 28 rooms, seven of which are pet-friendly.

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stay.

Health and safety laws As there is no law preventing pets from entering licensed premises, whether to allow animals in is totally at the discretion of the licensee. A Food Standards Agency (FSA) spokesperson tells Inapub: “There’s nothing in the food hygiene rules that would stop business owners or pub managers who live on the premises from keeping pets, as long as food safety is not compromised.” The FSA also says customers’ pets, such as dogs, are allowed in pubs at the business owner’s discretion as long as this is taken into account when managing food safety.

A dog walks into a bar and orders a Martini. “You don’t see that very often,” says the owner. The dog replies: “At these prices, I’m not surprised.”

“People expect at least a couple of rooms to be available for pets and if you don’t have them you are reducing your market somewhat,” he says. The pub charges £15 per dog for the duration of the stay, although Phil says pet owners rarely expect any special treatment.

Treats on tap

“If we know a dog is coming we will put a bed in the room, and a bowl,” he says. “In the bar itself we have a big barrel filled with water so they can help themselves and we always have a jar of dog biscuits available. We also have dog beds in the bar.” Phil believes customers are now demanding more pet-friendly accommodation but doesn’t see a market

for pets other than dogs, especially with the risk of them escaping. “People love their dogs, but will quite happily leave other pets behind,” he says. “I don’t really see there is a need for us to be able to advertise to bring your parrot or hamster.” The pub uses booking engines and social media to advertise its pet-friendly offer. Phil believes that many customers are using pet-friendly websites to research potential accommodation, but then use the main booking engines such as Booking.com or Expedia to reserve a room. Online pub booking engine Stay in a Pub has also seen a surge in people looking for pet-friendly accommodation. The term “dog-friendly” is its most searched term on the website “Demand is growing quite quickly and the pubs that can see the opportunity will make hay as more and more consumers are searching for it,” says sales and marketing manager Roger Wright. “The pubs that do it really well, and there are a lot of them, will make the dog feel a part of the visit.”

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18/12/2017 20:56


back-bar business

Trade show diary 2018

inapub pick ✭ ✭

FOOD & DRINK TRADE SHOW

CASUAL DINING

May 2-3 / Three Counties Showground, Malvern, Worcestershire

February 21-22 / Business Design Centre, Islington, London

If you are looking for unusual local products, then take a trip to this show next spring. The organisers promise a range of exhibitors offering everything from, “patisseries to pickles; fish to frozen and confectionery to convenience.”

GREAT BRITISH BEER FESTIVAL

✭✭

www.casualdiningshow.co.uk It’s happening next month, so you’ve not got long left to get yourself registered for this show aimed at pubs, bars, restaurants and hotels. More than 20 keynote speakers are promised, including: Susan Chappell, divisional director at Mitchells & Butlers; Mark Smith, managing director of Vietnamese restaurant chain Pho; Nick Collins, chief executive of Loungers; James Spragg, chief operating officer of Casual Dining Group, and Zoe Bowley, UK & Ireland managing director at PizzaExpress. All that alongside 200+ handpicked suppliers offering everything from furniture, technology services and interior design to food and drinks.

August 7-11 / Olympia, London www.gbbf.org.uk A fixture in any beer fan’s calendar, expect a selection of the best British cask beers out there, plus a smattering of authentic ciders and a smorgasbord of world beers too. Take a day or an afternoon out to discover your perfect beer.

BEERX March 14-15 /Exhibition Centre, Liverpool

NORTHERN RESTAURANT AND BAR

www.beerx.org After five years in Sheffield, organiser the Society Of Independent Brewers (SIBA) has moved the show to Liverpool and is promising the “biggest and very best” show yet, with seminars, speakers and hundreds of award-winning beers.

44 JANUARY 2018

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March 20-21/ Manchester Central www.northernrestaurantandbar.co.uk Skills demos, cocktail competitions and debates all return for the cream of Manchester’s hospitality talent. Plus 275 exhibitors and the announcement of the NRB Top 50 Awards winners.

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CBR 17

HOTELYMPIA

February 22-24 / Old Truman Brewery, London

March 5-8 / ExCel, London www.hotelympia.com

www.craftbeerrising.co.uk Breakbeat pioneer Krafty Kuts headlines the Friday night for consumers. But turn up to the trade day on the 22nd for a more serious session of beers and ciders old and new, including Butcombe Brewery, Fierce Beer, Pilango and Caple Road.

PUB18

✭✭

inapub pick ✭ ✭

Comprising four shows in one – The Professional Kitchen Show, Interiors & Tableware Show, Hospitality Tech Show and The Foodservice Show, incorporating Café Commerce, this event features thousands of suppliers and is aimed at helping you “future-proof” your business.

LONDON WINE FAIR

February 6-7 / Olympia, London

May 21-23 / Olympia, London

www.thepubshow.co.uk

londonwinefair.com

Starring Inapub’s very own Robyn Black and Matt Eley, this remains the only trade show dedicated to the pub trade in the UK. Last year was a record-breaker according to the organisers, with almost 4,000 visitors across the two days. This year there’ll be exhibitors old and new, more than 20 free-to-attend talks and workshops, as well as a host of new features such as a Wine and Spirit Lounge and a New Brew Area, dedicated to supporting young breweries and cider producers. “The show is an essential date in the pub industry’s diary for publicans and suppliers from across the country looking for ideas and inspiration to drive their businesses forward,” says event director Miranda Martin.

This will be the 38th London Wine Fair and to celebrate the team behind it are promising a “refreshed” show. Already announced is a brand new section dedicated to British drinks, expected to be the largest collection of British drinks to exhibit under one roof, with space for up to 50 producers. All that alongside 14,000 wines from 40 countries and the usual tastings and masterclasses.

LUNCH! September 20–21 / ExCel, London www.lunchshow.co.uk Check out Lunch! this autumn for plenty of ideas, suppliers and inspiration around generating extra revenue through a “food-to-go” offer. Then stop and grab some actual lunch.

IMBIBE LIVE July 2-3 / Olympia, London live.imbibe.com Discover the latest drinks trends, find out new ways of increasing your profits from drinks and get to taste some rare beers, wines and spirits, all in one place for two days.

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time at the bar

TOP

10

TAXIDERMY PUBS Great stuff! Best of the beasts adorning our walls 1

1. The Drovers Inn

Loch Lomond, Scotland As well as the stuffed birds, stag heads, full-sized angry bear and, rumour has it, a shark, this pub boasts a two-headed lamb. It’s also said to be haunted by a young family that froze to death nearby in the winter of 1792. Beat that for quirky.

2. The Old Ram

Tivetshall St Mary, Norfolk If you are going to call yourself The Old Ram, then you kind of need an old ram, do you not? The 17th-century pub’s namesake was spruced up by fond staff members to make him look even more glamborous… 2

3. The Black Boy

3

4. The Square & Compass

10

Winchester, Hampshire If taxidermy’s your thing then there’s plenty to keep you happy at “The Blackie”, from stuffed sleeping dogs to a donkey. It’s the giraffe’s neck that really stands out for us though, along with the baboon.

Worth Matravers, Dorset More famous for its fossils – the pub has a museum featuring such Jurassic coast gems as a pterosaur wing bone and an icthyosaur – there’s also a starring role for a stuffed rabbit-bat. That’s right, a rabbit that got converted into a bat by landlord Charlie Newman’s mate Karen. Obviously.

5. The Greenwood

Victoria, London It was the sight of the stuffed zebra here that inspired this list, but it seems owner the ETM Group has a bit of a thing for taxidermy in its London pubs. From the exotic animals at The Botanist, to the stupendous stag’s head at The Jugged Hare and the butterflies in jars at The White Swan. What’s going on guys?

6. Cain & Grain

Manchester Perhaps you are getting board of stuffed animals by now – taxidermy terrapins? Tedious. But then you head into this joint only to be greeted with the sight of stuffed squirrel sconce lights. Happy days.

7. House of Trembling Madness

York They do a roaring trade at this quirky York boozer and beer shop – not least due to the stuffed lion’s head mounted above the bar. Terrifying. You can check out more about this medieval drinking hall on pages 14-15.

8. The Nag’s Head

Abercych, Pembrokeshire In 1950 the then landlord, David Morris, was digging up potatoes when he cornered and killed a giant rat. Thankfully it turned out not to be a rat but a coypu (a South American rodent) but it is nonetheless a terrifying tale. As if that wasn’t scary enough though, current owners Steve and Tracy Miller say the stuffed coypu is currently missing…

9. The Hunter S

Dalston, London The capital’s pubs are stuffed with taxidermy, and this is where to come to view some truly gigantic pieces including 4 a bull’s head, stags, kudu and a bear.

10. The Links Tavern

Liphook, Hampshire Sid might be old but he still likes to get involved in events at the pub, enjoying the live music and even joining in with “elf on the shelf” shenanigans this Christmas. Who’s Sid, you say? No, not a regular but the pub’s stuffed boar’s head. We should all be more like Sid, apart from being stuffed, obviously.

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Dark Star has teamed up with PubAid, to remind customers that UK Pubs raise more than £100m every year for charity. The Sussex-based brewer and pub operator has put the message on the back of its beer mats. PubAid chairman Des O’Flanagan said: “It’s fantastic to see that Dark Star are using beer mats to such great effect and reminding those visiting the Great British pub just how much work pubs do for charity.” Dark Star set up its own foundation in 2012 to assist charities and improve local communities, and is looking for new causes to support. Managing director James Cuthbertson said: “As well as supporting charities and helping community projects, we are looking to help pubs in their fundraising efforts. For example, if a pub needs to buy or hire a marquee so they can run outside charity functions, we want to hear from them.”

THE COLLECTION TIN What pubs around the country are doing to help good causes To mark its 50th anniversary this year, Coeliac UK has produced a gluten-free recipe calendar. The calendar costs £10, of which at least half will go to support its work. Order the calendar at www.coeliac.org.uk/RecipeCalendar. Isle of Man-based pub company Heron and Brearley has raised £10,000 for Guide Dogs for the Blind. Pubs raised cash through quizzes, sporting challenges, sponsored fancy dress and charity boxes.

LANDLORD OF THE MONTH

Stonegate ran a “bring a tin” initiative to support the homeless in the run-up to Christmas. Customers at the pub operator’s late-night venues Flares, Reflex and Popworld were encouraged to donate a tin to a homeless shelter in exchange for free entry. Pub poker in Portsmouth raised more than £1,000 for Macmillan Cancer Support. The fundraising game was played at the Star and Garter in Copnor.

Inapub and Prostate Cancer UK have joined forces this year to raise awareness of the disease. As part of that we will feature a Landlord of the Month each issue.

Matt Bailey, of The Par Inn in Par, Cornwall, has been named Prostate Cancer UK’s Landlord of the Month for January, after hosting a range of fundraising events. He helped raise £4,120 with a barbecue, two auctions, a raffle, card games, a golf day and donations on the bar. Matt said: “I am really thrilled to be named Landlord of the Month for January. It’s been great that we have been able to raise awareness of a disease that affects one in eight men in the UK.” He is now hoping to retain his title as Prostate Cancer UK’s favourite local, a competition judged by a panel of industry experts and MasterChef judge Gregg Wallace. The competition is part of the Men United Arms campaign encouraging pub, club and bar licensees to raise awareness among their customers, and funds to help beat prostate cancer. To find out how you can get involved and be in with a chance of being named landlord of the month visit prostatecanceruk.org/inapub

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

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PLATE OR SLATE? Where the nation’s publicans stand on the really big questions Kevin McGhee The Athletic Arms, Edinburgh Kevin McGhee is a fan of Hibernian football club and licensee of The Athletic Arms in Edinburgh. The pub is frequented by fans of footballing rivals Heart of Midlothian, who play nearby. The pub is also known locally as The Diggers, due to its proximity to a couple of graveyards and for quenching the thirst of those who used to work there.

Plate or slate? Most definitely plates, we have various sizes and shapes for all the food we serve. I hate going out, having fish and chips and having my peas roll off in all directions.

Cocktails or cask? Cask ale every day. A perfectly poured, wellconditioned beer is heaven in a glass. I love the direction the category is going, it’s becoming all-encompassing. When I first started in the trade the perceived image of cask drinkers was people in sandals with facial hair. Thankfully that image no longer exists.

Brass or chrome? My staff won’t be happy, but I would pick brass (has to be polished). I love the traditional look, the sparkle off the pump clip. When I see it’s been polished I

automatically assume the kitchen and cellar is also spotless.

Dress up or dress down? We started out as a working man’s bar, serving the brewers from Fountainbridge among many local industries in 1897. Our only dress code is “taps on” — no barechested folk in here. One of life’s true pleasures is a drink after work. I’m not going to stand in anyone’s way if they have their working boots on.

Uniforms or wear what you like? Uniforms for us. I like customers being able to identify who’s working and who’s not. It helps when the pub’s heaving and you’re collecting glasses. People get out of your way and don’t think you’re being cheeky trying to skip the queue.

Dogs allowed or the only animals are on the menu? Man’s best friend is welcome here with wellbehaved owners. Only rule is off the seats and on the lead. My dog takes no notice of the rules, so they’re not strictly enforced.

Book in advance or find a seat where you can? First in, first served here I’m afraid. Being close to huge sports stadiums, people regularly try to book tables. If we allowed people to book, we may have to move regulars off to accommodate them. We find people come in earlier to make sure they get a seat, they also tend to stay longer if they have one, as everywhere else is busy too.

Live sport or big screen ban? Live sport on big screens. We have the full Sky and BT packages. I know it’s tough for some pubs to justify the cost, but we get football and rugby fans in before and after games and if there’s a game on they expect it to be shown.

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18/12/2017 20:25


time at the bar

HAIR OF THE DOG Tales of the unexpected from the wonderful world of pubs Who’s next? ll at the bar, of fair play is alive and we The fabled British sense y would the at m YouGov. Asked wh according to a survey fro a , eue qu the m to the front ot do if barstaff bumped the point uld wo y the d sai s repondent whopping 91 per cent of ersed, rev re s next. If the situation we out that someone else wa es elv ms the nd t of those who fou however, only 41 per cen ak out. spe uld wo queue-jumped decline, that buying rounds is in ed eal rev o als vey The sur . nks dri ing to buy their own with 44 per cent preferr consumers, marked among younger re mo re Both trends we ing to buy 18- to 24-year-olds preferr with only 26 per cent of t rounds, and just 11 per cen mthe for willing to stand up g selves in a queue-jumpin re futu the this Is io. scenar ers then — throngs of custom g to itin wa tly at the bar, patien k? drin one es elv ms buy the

Justice served Campaigners in London’s Bermondsey were celebrating a victory after the “Justice for the Old Justice” campaign saw a local pub saved from conversion to residential use. Protestors staged a mock trial outside the pub, latterly known as The Winnicott. Bewigged CAMRA representative “Judge Julian” Stone found owner Hamna Wakaf Ltd guilty of wilfully attempting to deprive the community of yet another pub. Following pressure from the local community, the planning application was refused, and an application is now being made to turn the pub into an Asset of Community Value. CAMRA branch chairman Steven Silcock told The London Drinker: “The trail was both good fun and a good way of getting our point across.”

Snowed under Lowest of the low Not content to let Britain’s highest pub (see right) have all the glory, the nation’s lowest pub has finally got the recognition it deserves. The Admiral Wells in Holme, Cambridgeshire, sits some nine feet below sea level, thanks to namesake William Wells, who drained the surrounding Fenland in the 19th century. Now its status has been recognised with a plaque unveiled by the Fenland Trust. Landlord Dave Whittington told ITV News: “Let’s face it – the only way is up.”

50 JANUARY 2018

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With snow blanke ting much of the UK last month, ou turned to The Ta r thoughts n Hill Inn. Britain’ s highest pub, wh have been snow ere punters ed in 50 times sin ce 2005, was ce Waitrose’s 2017 lebrated in Christmas ad. Th e pub’s Facebook the following tips page lists for anyone planni ng a visit: 1. Call the pub fo r the best route in 2. Make sure yo ur mobile phone is fully charged 3. Tell someone what route you ar e taking 4. Bring a shovel (you will need it!) 5. Old matting or carpet strips for gripping under wh 6. Extra pair of so eels cks, gloves and wellington boots 7. Chocolate ba rs sweet snacks 8. High-vis vest 9. Fully charged up torch 10. De-icer and scraper It is a long-held ambition among the Inapub team to get snowed in at The Tan Hill. Pi nt, anyone?

trade.inapub.co.uk 18/12/2017 18:41


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inapub 18/12/2017 21:05


Two Manchester legends Congratulations to Simon Delaney of the Firbank pub in Wythenshawe. He’s won October’s BT Sport Manager of the Month award for serving pints to reds and blues alike. Think you’re a legend? Get your punters to nominate you for BT Sport Manager of the Month by tweeting @BTSportsbars #BTMOTM

Terms and conditions: BT Sport Manager of the Month is a free to enter promotion. Winners will be chosen based on the best reasons why and as such will be at the sole discretion of BT Sport. All nominated pubs must be a commercial BT Sport customer at the time of entering. All monthly winners will receive 1 x 65 inch 4k TV. All information correct at time of writing (Sept 2017), but is subject to change. Full terms apply. ©British Telecommunications plc 2017.

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18/12/2017 21:09

Inapub magazine january 2018 issue 72  
Inapub magazine january 2018 issue 72  

We’re a nation obsessed with dogs, so why not tap into the lucrative pet accommodation market? We’ve got the lowdown on how in our January i...

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