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Issue 77 June 2018 ÂŁ4.95 trade.inapub.co.uk

Could your pub go plastic-free?

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he hawk-eyed among you may have spotted that this month we have a focus on helping pubs cut down on plastic. The eagle-eyed will have noted that your copy has arrived in a plastic wrap. This isn’t an oversight on our part – but it is a disappointment. We have spent a lot of time, effort and resources over the last few weeks trying to find an alternative to the bag. Unfortunately the options available were not cost-effective and added too much time onto the print schedule, so were not viable options. It neatly illustrates how difficult the journey to plastic-free is for all of us – even where there’s a will, there’s not always a way. Yet. We all hope the current collective horror at the damage plastic has done to the planet marks the beginning of a huge change and that soon it will be simple and inexpensive to be completely free of, at least single-use, plastics. Until then we should all look at the options open to us currently that are neither too time-consuming nor too expensive. Fortunately, there are lots of ways that you can cut down on plastic in your pub. Check out our lead feature on pages 10-12 for some inspiration.

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this month Plastic-saving hacks • A London local

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drink Ciders for the World Cup • Seasonal drinks

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eat Japanese bar snacks • Barbecue whatever the weather

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back-bar business Get your refurb right

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56 time at the bar Footballers-turned-landlords

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Multimedia journalist James Evison 0 6 6 • ames ina u co u Contributors Matt Eley, Richard Molloy

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Have you got Britain’s Best Pub Burger? Win a trip to Maine, USA with Shipyard

Production editor Ben Thrush 0 10 620 169 • en ina u co u Chief executive Barrie Poulter 0 90 1 • arrie ina u co u

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POSTCARD from the pub frontline We all know how far pubs will go for charity, and raising money for much-needed causes makes our locals the lifeblood of communities. But some go the extra mile. Pub-goers from The Plough Inn in Tetney, Lincolnshire, weren’t shy to go that step further, having stripped off for a charity calendar to raise money for a local children’s hospice. The “calendar guys”, average age 73 years, have so far managed to raise £2,100 from their photoshoot. The story is particularly touching because they have all had their own experiences with cancer and other medical conditions. The calendar was the brainchild of one of The Plough Inn’s bar staff, Emma Tilby. Emma’s husband is an amateur photographer and graphic designer and put together the

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charity publication for the guys. The money will go to St Andrew’s Hospice, following their own experiences with cancer and other medical conditions. George Taylor, who underwent treatment for bowel cancer, told the Grimsby Telegraph: “The pub resembled Emergency Ward 10 some nights, so we decided to do something silly. We are mostly in our 70s and too old to go on marathon runs or bike rides, so decided to strip off and show off our talents.” Theresa Crowe, who works for the hospice, said: “Some of these men have been through some tough health times but instead of being negative they have been positive and proactive and wanted to do something to raise funds.” We’ll drink to that.

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IN THE TRADE THIS MONTH Trade bodies call time on plastic waste Industry bodies have pushed for commitments to cut packaging waste in pubs. Unpack the Future of Hospitality, a joint British Institute for Innkeeping-UKHospitality event, called on pubs and bars to commit to eliminating unnecessary plastic by 2030, implement Wrap’s UK Plastics Pact and set up a sector-wide sustainability forum.

Staffs pub-goers stock up on sneaky snouts Half of smokers in Staffordshire have bought illegal tobacco. An investigation by Japan Tobacco International revealed 34 per cent of smokers bought cigarettes from pubs and bars and 15 per cent had bought illegal tobacco or cigarettes from someone flogging them in a pub.

TOP STORIES ON TRADE.INAPUB.CO.UK World Cup check list issued as tournament nears BT Sport Pub Cup final places secured BII names LOYA finalists The White Post Wins Britain’s Best Pub Roast Award

Beers’ marketing and image put off women A damning report by women’s beer group Dea Latis has shown the continued problem of gender bias in the beer world. The YouGov study showed only 17 per cent of women drink beer at least once a week. It found barriers for women drinking beer included marketing aimed at men, calorie content, being judged and taste. (The Way I See It, opposite.)

Fixed-odds machines capped at £2 stake The government has cracked down on fixed-odds betting terminals in betting shops, imposing a maximum stake of £2 on the machines. The pub trade broadly welcomed the news, as stakes are fixed at a maximum of £1 in pubs, although the British Beer and Pub Association has been campaigning for pubs to have parity with the new rules.

The top pub walks in the UK

Take Pride? It’s (not) a London thing What’s your region’s favourite beer? It would appear Heineken is London’s top brew, John Smith’s dominates Yorkshire and Tennent’s reigns in Scotland. This is according to YouGov’s Beer and Cider Report, which shows brands’ success across the nation based on its data. A beer’s regional popularity often matches historic links to the area, such as Fuller’s London Pride being the most popular in the South-East and Greene King in the Midlands. Carling also continues to do well in its West Midlands base. Amelia Brophy of YouGov said despite the fact Britain’s drinkers have “more choice than ever when they go to their local”, there “appears to be a strong amount of loyalty to those with roots in the area”. Not for the Welsh, though, who went for Peroni.

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this month.inapub THE WAY I SEE IT LISA HARLOW

TWEET ALL ABOUT IT

Why wouldn’t women want to drink beer?

Journalist Simon Parker caused a storm last month with his piece in The Telegraph headlined: Why it’s time to ban toddlers - and their millennial parents – from our pubs. Here’s some of the reaction...

Women drink beer. This isn’t a big revelation because there’s a good chance many of your female customers drink beer… or do they? Apparently only 17 per cent of women count themselves as regular beer drinkers, compared with 53 per cent of men, so we need your help to address the Gender Pint Gap. As people on the front line, you can help to change attitudes and here’s what we mean: • When taking a drinks order for a wine and a beer don’t always assume the beer is for the man and the wine for the woman. • If a woman doesn’t know what to choose at the bar, why not offer her a sample of a beer you can talk about and sell to her? • Don’t just offer wine matching on your food menus; include beers as well. Beer often complements food far better than wine. • Be more European. Asking “would you like a glass of beer?”, rather than a “pint” could help — sometimes volume can be off-putting for women. • Which leads to glassware: stemmed glasses, flights of beer, stylish branded glasses, they can all help to premiumise the experience and make it more appealing. Look how specialist gin glasses have boosted that category. We’re not asking you to do much — just a few tweaks here and there. Beer is far too good to be enjoyed only by men.

I’ve said it before, I’ll say it again, I’ve never had to kick kids out of any pub I’ve run for being d***s. No kid has tried to grope the staff, vomited on the bar, started a fight, snorted in the toilets or vandalised the place. Adults have. @beernoveau I very much doubt “kids in pubs” is a genuine reason for the demise of pubs. What a load of rubbish. @few2brewster Next you’ll be calling for a ban on dogs! @iudeinthemiddle Kids are usually an issue specifically rather than generally and landlords should encourage inept parents to leave. Don’t add tto he ambience like dogs do, but not an issue if under control. Unless they are screaming babies. @goodbeertweets I’ve reported from the centres of oceans, the tops of mountains and the driest deserts. But suggest pubs are being taken over by children and every major news outlet in the UK wants a piece of me. Funny old game, journalism. @SimonWIParker

Lisa Harlow is co-author of a new report, The Gender Pint Gap, from women in beer group Dea Latis, which aims to examine women’s attitudes to beer. She has worked in brewing and beer for more than 20 years and is a member of the Guild of Beer Writers.

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Of consumers are attracted by the smell of a barbecue to eat at a pub or restaurant, even if they were only planning to have a drink. Bidfood

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The Football Dog

In need of a sausage-based sporting snack for the World Cup? Never fear, The Sausage Man is here! The German sausage supplier has created the Football Dog. Bearing an uncanny resemblance to the Big Al’s World Cup Winner burger featured on these pages last month, this sausage spiral on a pretzel bun, should be a winner at the World Cup. The Germans usually are. 01322 867 060

Robinsons Cordials

You are cordially invited to try a new posh squash by Robinsons. Robinsons Cordials was launched into supermarkets last November and such has been its success that brand owner Britvic is now rolling it out across the on-trade. The three-strong range, Pressed Pear & Elderflower, Raspberry, Rhubarb & Orange Blossom and Crushed Lime & Mint, all fall below the sugar levy. www.sensationaldrinks.co.uk

Sundried Tomato Ciabatta

Summer dining is a matter for ciabatta, says baker Speciality Breads, which is bringing out a trio of the Italian breads as a result. As well as a sun-dried tomato version, there are also olive and plain pre-proven, frozen breads to choose from. www.specialitybreads.co.uk

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JUNE 2018

Stuff

What’s new in the pub this month

Writer’s Tears

Not made from the wailings of the Inapub editorial team after a bad day on the news desk but a triple-distilled, non-peated Irish whiskey from the team at the Walsh Whiskey Distillery in County Carlow. Two more of the company’s spirits have also recently joined the Paragon Brands portfolio: single malt The Irishman, and blended whisky The Irishman Founder’s Reserve. www.paragonbrands.co.uk

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this month. Big Drop Sour

Things have gone sour for zero alcohol brewer, Big Drop with the launch of a new 0.5 per cent sour beer in the style of a Berliner Weisse. Founder Rob Fink said it took a lot of planning and expertise to produce the brew, which is said to be less aggressive than some sours on the market. rob@bigdropbrew.com

Red Bull

Frozé

A new can forms part of Red Bull’s new £1m campaign, Keys to your City. The aim of the campaign, which will run from next month (July) for four months, is to drive people into pubs and bars. For the first time there’s a supportive case wrap, which calls for licensees to get their venues involved in the activity. energydrink-uk.redbull.com

Cause a commotion by serving a frozen potion this summer, with a new mix from Peter Spanton Drinks. The Salted Paloma Grapefruit Soda is a concentrate mix for frozen cocktail making machines. It can be served as a soft drink, or add tequila for a sophisticated cocktail. 020 3763 5665

Homme & Femme

You might already be familiar with the idea of different shapes for different grapes when it comes to stemware but what about decanters? This pair have been designed using the same science used for those fancy glasses. Decanter Homme is for powerful, spicier wines that need to interact with oxygen more, while Decanter Femme is designed for wines that need less contact with the air. www.artis-uk.com

The Chard

The self-styled “Millennial wine brand” 19 Crimes has developed its first white wine for the range. The Chard plugs a gap in the market for white wines aimed at men – 79 per cent of male millennials drink white as well as red wines, according to brand-owner Treasury Wines. It is joined by The Uprising, a red wine aged in rum barrels. 020 8843 8400

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Plastic hacks for planet and profit

Public revulsion at the damage wreaked by plastic waste has forced the government and big pubcos to act. What can you do? by ROBYN BLACK

It was the sight of a mother pilot whale grieving for her dead calf, likely poisoned by her own milk contaminated by plastic that did it. That, and the albatross parents unwittingly killing their young by feeding them plastic. That and the turtles trapped in floating plastic debris. The final episode of Sir David Attenborough’s Blue Planet II last December had something of a rallying effect on our collective conscience. The subsequent outpouring of horror even caused the UK Government to act and it pledged the following month to eliminate all avoidable plastic waste in the next 25 years. Supermarkets are now looking into plastic-free aisles; 42 UK businesses have signed up to The UK Plastics Pact aimed at “tackling the scourge of plastic waste” and

in the hospitality sector giving up plastic straws has become de rigueur.

Plastic is everywhere

But in the current climate, is ditching straws going to be enough to show you are taking the issue seriously? Plastics pervade every aspect of our society, and pubs are no different. A pub business uses cling film in the kitchen, plastic bin liners, sauce sachets. Fish comes in polystyrene boxes; and nuts in non-recyclable bags, and that’s before we’ve even thought about the microfibres found in staff uniforms and the plastic that’s

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HOW TO REDUCE PLASTIC IN YOUR PUB CUT OUT PLASTIC STRAWS They have been the most high-profile casualty of the war on plastic so far and no wonder ,given we use 8.5bn of them a year in the UK, each one taking more than 200 years to break down. Make it policy not to offer straws with drinks. If you provide a paper straw alternative make sure they are the compostable kind – not all paper straws are equal when it comes to recycling. And remove plastic cocktail stirrers while you are at it.

DITCH THE SAUCE SACHETS Buy crisps and nuts in bulk, store in jars behind the bar and serve in small bowls. Will anyone really miss the crisp packets?

Being green isn’t about being hippy these days, it’s just the modern thing to do

hiding in teabags (yes, really!). Plastic waste might seem like something that can’t be avoided when you’re trying to run a business. But if your customers are changing their habits at home and seeing large companies and brands changing their habits too, regardless of your environmental stance it will be a business imperative to demonstrate what you are doing to help the cause. Some of the biggest names in the pub trade are beginning to act, including JD Wetherspoon, which has begun a project with the aim of sending zero waste to landfill. Oakman Inns, too, has been swift to highlight its commitment, promising to eradicate single-use plastics within the group by the end of next year.

Simple changes make a difference

But what of independent licensees and single operators – what can you do? The first step on this path is to “not panic,” says Amanda Keetley, founder of an organisation called Less Plastic that helps hospitality businesses to cut their plastic and general waste. “Our stance is that it is very difficult for a pub to go completely plastic-free, and whilst that would attract good media attention, it

Small packets of Tommy K, mayo, mustard and the like are very bad for your green credentials. Provide customers with glass bottles and jars instead or buy catering-sized packs and decant into ceramic dishes.

SWITCH TO LOOSE LEAF TEA It’s shocked a tea-loving nation to its core but despite what we were told teabags are not compostable as they contain tiny amounts of plastic to seal the bags and help retain their shape. Go posh and make the change to loose leaf.

SERVE SNACKS FROM A JAR Eliminate non-recyclable bags of crisps and nuts by decanting portions from large jars on the back-bar.

CHECK YOUR UNIFORMS If you provide staff with uniforms, take into account that synthetic fabrics, such as that used to make fleeces, shed tiny plastic fibres when washed, which pose a serious health threat to animals.

CUT DOWN ON CLING FILM Re-use containers to store food rather than wrapping it in non-recyclable cling film, foil and the like.

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My waste reduction strategy Florence Fowler The Magdalen Arms, Oxford, (Star Pubs & Bars)

It started as a cost-cutting exercise as she looked to slash her £1,300 a month bin collection bill but has morphed into something much more significant. “We swapped plastic straws for compostable ones from a company called Vegware some time ago and they are not much more expensive than the old ones. We also get compostable take-away cups and lids from them. “We always offer left-overs to customers for them to take-away – 40 per cent of people accept, which cuts down on our waste here too – and we’ve recently switched from the old aluminium containers that aren’t recyclable to compostable cardboard ones for that.” Florence has even tackled the pesky non-recyclable items, returning the polystyrene trays her fish orders come in to the fishmonger for re-use, and putting out plastic and wooden fruit and veg crates for customers to take and re-use. “I put out between 10 and 20 each day, with a sign telling people they can take them, and they go by lunchtime every day,” she says. “Being green isn’t just about being hippy these days, it’s just the modern thing to do.”

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might put off businesses from trying because it seems unachievable,” she says.“That is why we focus on ‘refuse, reduce and reuse’ to cut plastic waste. So, for example, a hotel I’ve worked with re-uses ice-cream tubs delivered by a supplier to store homemade sauces, salads, coleslaws etc in the fridge, removing the need for cling film. These are washed and re-used many times. “It’s a question of stepping back and questioning habits and trying to get away from the throwaway mentality.” Amanda gets the businesses she works with to commit to six principles: never serve plastic straws; refill reusable water bottles for free; encourage reusables and charge more for single use containers; don’t offer single serve sauce sachets; provide reusable cutlery and crockery; ensure single-use items are all certified compostable.

Time to packet in?

With beer garden season upon us, Zero Waste Europe, a network of local leaders, businesses, experts and influencers, working together to eliminate waste warns about the use of plastic glasses. “Pubs serving beer in plastic glasses is sacrilege,” says its packaging and product design expert, Ariadna Rodrigo. “But the main problem for pubs will always be crisps. As long as crisps are only sold in the current packaging there will always be waste and litter.” One solution, she suggests, is for licensees to buy crisps, nuts and other snacks in bulk and decant them into jars displayed on the back-bar. Serve in small bowls or plates. There are plenty of other easy ways to cut down on plastic in your pub. See the blackboard on the previous page for some of the best and check out the superb – and surprisingly simple – work that Florence Fowler at the Magdalen Arms, Oxford, is doing for inspiration too (see left). Going completely plastic-free might be impractical, but making a small change or two can have a real impact. As Sir David Attenborough himself said at the end of that now legendary episode of Blue Planet II: “The future of all life now depends on us.”

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FAMOUS FOR BEING A LONDON LOCAL

Matt Eley finds a much-loved community hub thriving in the capital

It wasn’t easy at first, but we persevered with our vision for the pub. Some people voted with their feet but we now have a broader customer base

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When you picture a typical community pub, London is probably not the first location that comes to mind. Sure, the capital is awash with lively and successful venues, but so many of them are trendy, transient and designed to serve communities that are always changing. The Sultan is different. It is situated on a tree-lined road in south-west London, where gleaming motors straight from the showroom are parked next to rusty bangers that look like they belong on the set of Life on Mars. This is a mixed community and somehow Stephen and Helen Tribbel, the married management couple at the helm of the pub, have created a hub that can be used by all. In fact, so adored is the traditional wet-led venue, with its big wooden tables, wallpaper from your gran’s house and classic swirly carpets, that it was recently voted “Most Loved Pub” in Time Out’s Love London Awards.

Something for everyone

So, what does it take to generate such love? Well, first, you have to keep things interesting. The pub, owned by Salisbury-based Hop Back Brewery, has a strong cask ale customer base. This has been supplemented by a range of events introduced by the couple, from open mic nights and traditional board game sessions to film festivals through to its very popular fortnightly quiz. Stephen explains: “It takes over the entire pub now and we have had to cap bookings. It’s good fun and we do creative rounds such as modelling something with plasticine, making a paper aeroplane and seeing whose flies the furthest and acting out a scene from a movie.”

Helen and Stephen enjoy coming up with ideas for events because they “love throwing parties”, but they are also happy for customers to suggest ideas. “It helps us out,” Stephen says, “but it also makes people feel this is their pub. They have very strong views and we are open to people getting involved. They like feeling part of a community.” This is the second stage of pub love: a sense of belonging. A two-way relationship with customers is evident throughout. The walls are decorated with paintings for sale by local artists, there’s a community bookshop run on donations and upstairs is a function room that is used by a range of groups, which take part in activities as diverse as pilates, darts and ukulele playing. Helen and Stephen are also proud that local Labour, Tory and Green Party groups use the room — not necessarily at the same time, but they will have a drink afterwards. There is an upright piano in the bar lounge, which was gifted to the pub because the owner wanted it to be played. There are also two 1950s-style radios that were a present from another customer who recognised the devices were created around the same time the pub was rebuilt, after the original site was bombed in the war. It all sounds very harmonious, but it hasn’t been plain sailing at The Sultan. When the couple from the West Country came to run the pub, fresh from a stint teaching English in Colombia, it took a little while to convince the regulars of their intentions. “It wasn’t easy at first, but we persevered with our vision for the pub. Some people voted with their feet but we now have a broader

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this month.

customer base,” Helen, who has spent most of her career in hospitality, adds. Some of the changes customers did not immediately welcome were simple things such as serving hot drinks, playing music rather than the radio and introducing a basic toasties menu. But they stuck at it and perhaps that, more than anything, is the secret to a true loving relationship.

Old and new

Helen says the biggest challenge has been sticking to traditional values while tweaking the offer to broaden the pub’s appeal to a community that is changing. The pub still has regulars who come in most days for a few pints but it also has that new wave of “regulars” who will come back every few weeks for a new event or a big night out. This can be seen in the way the pub markets itself with both a traditional printed newsletter and social media. Both have been effective ways of getting to know the community. What do the couple, who appropriately enough first met while working at a pub, think is the key to a loving relationship between pub and public? “It’s getting to know people,” Helen says. Stephen agrees: “Learning and remembering things about people, remembering names and listening, getting people involved and helping people out. It works both ways. Everybody is prepared to help each other out.” The Sultan looks like a love story with a long and happy future.

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n The Sultan, Wimbledo Style: Community local Ownership: Hop Back e Brewery managed hous Staff: 10 Wet/dry: 95/5 Price of a pint: £3.10 (Hop Back’s GFB) m: Best-selling menu ite .50 £3 er, Bacon stack

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RICHARD MOLLOY Now I don’t know about you, but when I was a teenager there were three main goals in life: getting laid, getting served in a pub and getting good exam results. In that order. Don’t worry, I’m not going to bore you with the latter or make you nauseous with the former, but I was 16 when I popped my pub cherry and it involved a landlord of a local pub who was happy to turn a blind eye to the fact his pub was full of school kids on Saturday nights. It’s much harder these days, of course. The authorities are much more stringent, publicans are more fearful, but, most notably, kids just aren’t that bothered. This is a problem for the pub industry, as the pub dynamic mirrors our national demographic: punters are getting older. I don’t deal in statistics, so maybe somebody will prove me wrong, but when Old Barney shuffles off his mortal barstool he is not being replaced with Young Levi puffing out his chest, trying to get you to notice the beard he’s been nurturing for a year and praying you don’t ask to see his driving licence. Levi’s just not bothered. Oh, I’m sure he’ll take his older brother’s ID for a walk to a nightclub or to a late night music bar, but only after he’s sunk half a bottle of vodka at his mate’s house with the rest of his gang. It’s called preloading and is the bane of the town centre night time economy. Groups of teenagers rowdily pour into town centres at midnight, trying to get into pubs and clubs to spend no money because they’re already smashed on bargain bucket schnapps. Let’s wind the clock back a quarter of a century or so and return to that unscrupulous landlord of the pub that shall not be named here. Yes, he was breaking the law; yes, he was profiting from children whose parents thought they were elsewhere; yes, some of those kids probably got a bit too drunk —

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We need to get back to looking after young adults. We need to tolerate their mistakes and teach them how to behave in pubs

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

but in my opinion those kids were a hell of a lot better off than today’s preloading generation. They were in a regulated environment — get too drunk and the party was over. Get too gobby and you were out the door. Smoke a joint and you were rolled along. You couldn’t get pissed on a fiver, the bell rang at 11pm. I do think our drinking laws are too rigid. We need to get back to looking after young adults. We need to tolerate their mistakes and teach them how to behave in pubs. Your average late teen will spend nearly all of their time with their peers at school, college, university and one of the only places before they start work, where they truly get to interact on a level footing with us boring grown-ups, are pubs. Proper pubs, and we as publicans of these premises have a responsibility to teach them how to do it right, or at least how to have fun while doing it wrong.

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PROMOTIONAL FEATURE

Lifting spirits for summer with Britvic While the traditional British weather may well have you thinking otherwise, the summer season is almost upon us. Along with the hopeful expectation of warm, sun-filled days, comes the consumer desire for seasonal serves that will get us into the summer spirit. With more social occasions taking place in summer1, and people spending more when they do2, now is the time for outlets to start thinking about developing their seasonal drink menus to entice consumers throughout the summer socializing period. As the consumer desire for an experience continues to rise, so has the demand for more premium products and as a result, mixers were one of the star performers in 2018, growing alongside spirits.3 Summer accounts for a higher share of mixers sales than average, peaking in August4, so it’s crucial

for outlets to prepare now to make the most of their spirits offering this summer. With a unique British heritage dating back to 1938 and a range of sensational serves that will get consumer taste buds tingling, Britvic is well placed to help outlets take advantage of the seasonal sales on offer this summer. Britvic is encouraging outlets to maximize this mixed drink revolution with the launch of its new seasonal serves featuring its great tasting range of mixers and including delicious, yet simple cocktails with a summery twist. Any outlets looking for some seasonal inspiration should be sure to check out www.sensationaldrinks.com for recipes, advice and easy-to-follow video tutorials showcasing some of Britvic’s most loved recipes. 1. Kantar Worldpanel – Take Home Usage – 12we, 16th July 2017 2. MCA Eating Out Panel, Data to Sept 17 3. CGA Foodservice & Licensed Value & Volume MAT to 31.12.2017 4. CGA, Total Licensed, Data to W.E. 30.12.17

Cranberry Blush Add the tartness of cranberry to the sweetness of Martini for a refreshing long drink that gives off a sun-kissed glow as it meets the lips. Ingredients 50ml Martini 200ml Britvic Cranberry Juice 1 Fresh Wedge of Lime Ice Cubes Method 1. Fill glass with ice 2. Add 50ml Martini 3. Top with Britvic Cranberry Juice 4. Garnish with lime


drink Can taste really be gender-specific? On the face of it, yes, as the results from a new report, The Gender Pint Gap, by women’s beer group Dea Latis suggests: just 17 per cent of women drink beer on a weekly basis, compared with 53 per cent of men, and 83 per cent of those who don’t partake of a pint cite taste as the main reason. It’s because beer is bitter, of course — we all know that and have done for decades because, while men happily down pints of bitter-tasting brown liquid, women prefer chocolate, cake and tubs of ice cream… sure we do. We also like a gin & tonic, olives and coffee by the bucket-load, all of which are considered bitter. What’s going on? My personal theory is much like coffee, olives and the rest, beer is an acquired taste. Unlike those others, though, beer isn’t something we women are encouraged to persist with. Men, of course, are. Even if not explicitly (though often that is the case — “come on, son, drink up”) then implicitly,

with ROBYN BLACK

to fit in with the lads and dads. As a consequence of this, beer has become a “man’s drink”, an opinion I think feeds into another of Dea Latis’s findings: that 17 per cent of women don’t drink beer because they feel “judged by others” when they do so. There are other issues in play too, of course. Beer marketing puts off women (not just the overtly sexist stuff but the general advertising around main brands too) and women still see beer as a highly calorific choice. In fact it is not — a 2013 report by the nutritionist Kathryn O’Sullivan concluded swapping two large glasses of wine a day for two bottles of lager could save 58,240 calories a year. Beyond this, though, is the simple fact that women in other countries do drink beer. Six in 10 Italian women drink beer and 28 per cent of American women drink beer on a weekly basis. So there is a problem around beer and women in the UK, but it’s not because taste is a gender thing.

One of Dea Latis’s findings is 17 per cent of women don’t drink beer because they feel “judged by others” when they do so

COMMERCIAL BREAKDOWN BUDWEISER • Light up the Fifa World Cup The official beer of the Fifa World Cup has unveiled details of UK plans for its global World Cup campaign, which include the Bud Bot, a chat bot for football fans; cups that light up when drinkers cheer, as well as a new TV ad and social media activity. Coca-Cola European Partners • Fifa World Cup The world’s biggest footie fest is here and CCEP is distributing 8,000 point-of-sale kits to help licensees make the most of the £60m opportunity. There’s also social media support, quizzes and competitions to build excitement ahead of kick-off on June 14.

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ECHO FALLS • Love Island It was the most talked-about TV of last year, so it’s no wonder wine brand Echo Falls has chosen to sponsor Love Island on its return to ITV2 this summer. Branded bottles and a competition to win a trip to the final form part of the activity.

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drink. The Singleton Malt Master’s Selection

A more delicate and sweeter take on the classic Speyside style of whisky, this is a perfect introduction to those who are new to single malts, the brand’s owner, Diageo, claims. At the same time as this launch, the whole Singleton range has been given a new look, taking inspiration from a 19th-century hipflask. www.diageo.com

Gosnells Mead

What is likely to be the world’s oldest alcoholic drink has been given an update by London mead maker Gosnells. Made using orange blossom honey, this 5.5 per cent ABV drink is a “light, sparkling” mead intended to attract Prosecco fans. Serve chilled in a Champagne flute for something a little different this summer. www.gosnells.co.uk

On the bar Sarah Robinson, The High Field Studio, Edgbaston, Birmingham

Look out for... Clavell & Hind Blunderbuss

The Cotswolds has a new brewery in the shape of Clavell & Hind, which has just launched its first three beers — all inspired by infamous highwaymen. Blunderbuss is a 4.2 per cent ABV “explosive pale ale”, while Coachman is a 3.8 per cent ABV golden ale and RookWood is a 4.4 per cent ABV ruby ale. 01452 238 050

Trial Lager #1

The Hook Norton Brewery has created its first ever lager. Brewed using a special lager yeast, the first batch is described as crisp, clean and not overly hoppy. “When I joined Hook Norton we didn’t have mobile telephones or the internet and we brewed three beers… times and tastes change and we like to think down here at Hooky we can do the same,” managing director James Clarke says. 01608 730 384

Litmus Wines, Greyfriars

Sales of English sparkling wine have soared 139 per cent in the last 12 months, so Bibendum Wine has added two new producers to its portfolio. Surrey-based Litmus Wines produces only still wines, including white blend Element 20. The second winery is Greyfriars, a sparkling wine producer also from Surrey. www.bibendum-wine.co.uk

The High Field Pub opened four years ago and has been a huge success so far. But we wanted to grow further, so when the deli next door came available, we knew we’d be able to make it work. This is now Peach Pubs’ first dedicated events space and we are using it for all sorts of functions, from parties to training days to our own regular events. We wanted the drinks in here to reflect what we offer in the pub but we’ve tweaked things so it’s more suitable for events — for example, we do a lot of jug serves. Magnums of wine also sell well in here, for obvious reasons, and our Fizz Fridays on the first Friday of every month are really popular. We sell half-price sparkling wine and Champagne — you can get a bottle of Laurent Perrier Rosé of £40! — and we have a DJ on as well, to get the party started.

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drink.

Get fruity for the football by ROBYN BLACK

A shade over a fifth of drinkers (21 per cent) chose to drink cider when watching Euro 2016, according to CGA stats. The time of year and timings of the games mean the trend will likely be comparable to this summer’s World Cup. With that in mind, now is a good time to refresh your cider range to be ready for kick-off. There’s a lot of choice out there these days though: draught cider, bottled cider, craft canned cider, cloudy cider, berry-flavoured cider, pear cider, non-alcoholic cider… how on Earth do you decide what to stock? Sales figures might be a good place to start. The latest available from CGA (MAT to end of January 2018) show that in pubs and bars overall cider volumes are flat (up just 0.4 per cent) but value remains in the category, which is up 2.4 per cent year on year and is now worth up to £1.86bn to on-trade coffers. Within that, it is draught cider that is performing well (packaged is in decline) and with draught fruit cider looking sweetest, up 33 per cent in volume and 37 per cent in value.

Summer on tap

The phenomenon that Strongbow Dark Fruits has become (the variant was launched by Heineken in 2013 and is widely seen as one of the company’s most successful launches to date) is no doubt to thank for this shift from drinking fruit cider from a bottle to on-draught. It’s a shift that producer Westons thinks will continue to accelerate, predicting that within five years fruit cider will account for almost half of

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draught cider sales. Unsurprisingly, this is an area cidermakers are targeting. Swedish cider Kopparberg will be launching Kopparberg Dark Fruit Cider on draught this month, a “natural progression for the brand,” says the company. Westons has already launched two variants into this corner of the market: Mortimer’s Orchard English Berry and Stowford Press Mixed Berries. “Stowford Press Mixed Berries has had the most successful four weeks post-launch we’ve ever experienced,” says Westons head of customer marketing and insight, Darryl Hinksman. “I think what’s happened is people have found a preference for fruit on draught because it is served better that way – at the right temperature, in a branded glass, the carbonation is right and so on.” The result of its appeal is more women and younger drinkers in the category, and cider sales have been boosted in areas where cider isn’t usually quite so popular. “When we analyse what’s going on regionally we can see growth in areas such as the North-East and Scotland, driven by fruit cider on draught, and that’s another

We’ve had our* best year yet.

Source: CGA OPM Data to 27.01.2018

*

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What range do I need? Carlsberg UK, owner of the Somersby and Bad Apple cider brands, offers the following advice on choosing a cider range to fit your style of pub: A busy town pub Consider having a range that appeals across various times of day and days of week: two to three cider brands on the bar and we recommend having apple and fruit variants, whether that’s through draught or packaged. A food-led pub in the countryside Destination food pubs normally have up to two cider brands on draught, very much driven by traditional, more premium cider choices. We recommend a traditional apple cider alongside a more interesting variant if there is room, such as a cloudy or hazy choice. A traditional wet-led boozer Wet-led pubs, depending on size, are likely to have one or two taps dedicated to cider, with a focus on mainstream brands. A fruit variant on draught could be relevant for these outlets, especially if they have a younger customer base.

reason we think draught fruit cider will continue to grow so strongly,” Darryl explains. “If you don’t already sell it, I’d say if you were going to add one product this summer it should be a draught fruit cider.”

Apple remains the core

That’s once you’ve made sure your draught apple cider offer is right, of course – it still represents eight out of every 10 draught cider serves, after all (CGA). “Apple remains the core of the category,” confirms Janette Murray, marketing manager for Magners UK. “Our figures show that Magners Original Draught volumes have grown 45.8 per cent compared with last year, making it one of the fastest growing ciders in the category in the UK. We recommend licensees should respond to drinker demands and stock both fruit and apple ciders.” Given that most pubs offer just one cider on tap, there is a strong case to increase this to two or even three through the

MARTIN THATCHER HAS BOUGHT A NEW TRACTOR TO CELEBRATE.

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Cloudy is showing strong growth, which represents a real opportunity for retailers

summer, if sales are looking robust enough. If you do add another apple option though, be careful to add depth, not just breadth, to your offer – perhaps with a more premium cider or something a little different such as a cloudy apple brand. “Cloudy is showing very strong growth, which represents a real opportunity for retailers,” explains Anthony Morgan, head of on-trade at Thatchers Cider. “We see this growth continuing this year and by offering a cider like Thatcher’s Haze (the company’s cloudy brand, natch) publicans can offer their customers a new and innovative cider – it is currently the fastest-growing cloudy cider brand.” The summer months also tend to trigger a decline in demand for cask ale, so licensees looking to tap into the mania for draught cider could consider swapping a cask ale font for a traditional bag-in-box cider. “By making this simple adjustment to link bag-in-box into the cask ale line, you’re continuing to earn money on that line,” Anthony says.

Bottle it up

All this is not to say your fridges should be cider-free. Bottled cider may be in decline (volumes are down more than eight per cent year on year in the on-trade, according to CGA) but Westons reports 51 per cent of cider drinkers as saying they actually prefer

Cider in the summer Although it is true to say the category isn’t as reliant on the warm weather as it used to be, cider still experiences a 10 per cent uplift in sales over the summer months (CGA), so it remains a crucial selling period. Heineken category and trade marketing manager Jerry Shedden says bottles sell particularly well on days we all flock to the pub garden. “Bottled ciders do perform well on sunny days and outlets can maximise this with bucket deals to drive speed and ease of service – especially when customers are going a little further to and from the bar if they are in the pub garden,” he says. Those publicans that have removed apple cider from their fridges are very likely to lose out, Jerry says. “Since around 2014 around 9,000 outlets have stopped stocking any apple cider in their fridges – whilst flavoured cider certainly leads packaged sales, a consumer wanting a bottle of apple cider is not interested in a mixed berry one and is therefore unsatisfied.” Licensees be warned.

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packaged cider, so neglect it at your peril. Premium brands are worth introducing here, especially those with real heritage, as well as craft cans and funky flavours. Heineken’s Old Mout brand plays here with its Passionfruit & Apple and Kiwi & Lime variants (among others), while Brothers Cider is hedging its bets on rhubarb this year. “Rhubarb is the flavour of the moment in drinks,” says Gerry Doyle, senior marketing manager. “It’s been fuelled by increasing demand from consumers for British

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drink. It’s all about the experience

PROMOTIONAL FEATURE

Above: The Gin & Haze from Thatchers. Cider cocktails and theatre of serve are tipped to be big trends this summer. (Below) Strongbow Dark Fruits has become a phenomenon and driven a shift to drinking fruit cider on draught

Experience is most definitely the word of the moment. People want to know that when they go into their local pub or bar they’re going to have a great time. Great service, great drink, great food. If they get that great experience – they’ll come back for more! When it comes to their pint of cider, it’s exactly the same. If you enjoy your pint, you’ll come back for another one. People are prepared to pay more for quality, and that includes knowing that they’re drinking a great tasting pint of cider that comes with strong values of authenticity and provenance. That’s why at Thatchers Cider we work hard to make sure all our ciders that leave Myrtle Farm reach the very highest standards of taste and quality by doing everything differently. From the quality of the apples we grow — we only accept the best from our growers — to the continued investment in our cider mill to produce world class Somerset Ciders, to the handson experience our cidermakers bring (we test every batch of cider), this all results in a great tasting cider that people want to buy. Just as we work hard to make sure our ciders meet our very high expectations, so we know that Thatchers Gold will work hard for you on the bar. Apple cider accounts for 8 out of every 10 draught serves, and with Thatchers Gold the clear number 2 draught apple cider brand — bigger than the next three brands combined – and supported by a high-profile marketing campaign, your customers will be asking for the brand by name. To find out more: 01934 822 862 info@thatchers.co.uk www.thatchers.co.uk

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ingredients and driven by the highly successful launches of rhubarb-flavoured gins and beers in recent years – rhubarb suppliers are reporting a sales increase of 30 per cent and supermarkets have seen a 350 per cent increase in people searching for rhubarb products online.” Brothers Cider first launched its Rhubarb & Custard flavour back in 2012 as a limited edition but, unsurprisingly given those figures, it made a comeback last year in Aldi and will this year be available nationwide in both the on- and off-trades. Others are turning to the beer market for inspiration, such as South African brand

Tapping into the trend for low- and no“Britain is undergoing a cultural shift,” says Rob Salvesen, senior marketing manager at Kopparberg. “Spurred on by a desire to be health conscious people are increasingly opting for alcohol-free nights out.” Fortunately, there are options for cider fans out there, including Stowford Press LA from Westons; Old Mout Alcohol Free Berries & Cherries by Heineken and four of the most popular flavours of Kopparberg, including Strawberry & Lime, Mixed Fruit, Pear and, most recently Blueberry & Lime. “It’s important pubs stock the big hitters to accommodate customers who are looking for alcohol-free alternatives,” says Rob.

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Hop infused South African cider Savanna Cross has turned to the beer market for inspiration

Savanna, which has just launched a hopped cider called Savanna Cross. “Consumers are always looking to experiment and discover new products, with the line between different categories becoming increasingly blurred,” says Savanna marketing manager Amy Burns. “With the launch of Savanna Cross we’ve blended the flavour of hops with our South African cider to provide a bridge between beer and cider.” It is also, of course, a world cider, another opportunity to bring some excitement to your bottled cider range. “Licensees should ensure their range includes brands from around the world, looking for brands that have strong provenance and a unique offering instead of selling purely mainstream products, in order to provide consumers with the wide choice they desire,” Amy suggests. Well, if it’s choice drinkers desire, then it looks like this year cider has a lot to offer.

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Mix it up,make it shine by ROBYN BLACK

The sun brings out the mixed drinks crowd so use these super-simple hacks to make the most popular combinations shine this summer. Make supersonic gin & tonic

Gin is still very much in, so how fortunate that it’s very easy to make your G&Ts something extraordinary. One suggestion is to swap a standard gin for a flavoured one, says Katie Hewitt, category manager for spirits at Distilled (the spirits arm of Carlsberg’s Crown Cellars). “Seasonal flavours this year are really exciting. Warner Edwards Honeybee gives a flavour of an English garden; Tanqueray Flor de Sevilla is made with bittersweet Seville oranges to deliver a taste of the sun-soaked Mediterranean and Williams Pink Grapefruit packs a zesty kick for a truly refreshing G&T.” Garnishes are another low-effort way to create impact. The chaps at Halewood International, for example, suggest buying in some dried hibiscus petals. The gin will eventually become pink as the petals dissipate, and you

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could even team it with an hibiscusflavoured tonic if you’re feeling fancy.

Pimp your Pimm’s

It’s just not a British summer without Pimm’s in a pub garden, most likely in the rain. Take it beyond lemonade though, by also offering it with ginger ale/beer, or Prosecco, or with equal parts orange and apple juice, says Rob Poulter, on-trade consultant with Pimm’s owner Diageo – and don’t forget about the glassware. “Glassware is where the anticipation of a great drink begins,” he explains. “Beautiful glassware not only enhances consumer perception of quality but research reveals it even has an impact on taste. There are also studies to show that taller glasses are often perceived as offering better value for money, so remember size does matter.” That goes for all drinks, not just Pimm’s, of course.

Revive the vodka

It might not get much attention these days but vodka is still far and away the most popular spirit to drink in the UK. It is most commonly consumed with cola but with just a bit of imagination, you can offer something much more tempting. Ryan Tucker, spirits category marketing manager at Matthew Clark, suggests flavoured vodkas are a way to offer something a little different, or you can add a dash of syrup to make plain vodka more interesting. On Britvic’s recipe resouce website pourmoreflavour.co.uk, for example,

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suggestions include the Black Cherry Collins: two shots of vodka, a dash of Teisseire cherry syrup, topped up with tonic water. Or there’s the Lemon Refresher (vodka and lemonade, with a dash of Amaretto). It’s also worth remembering that many of the common vodka-based mixed drinks have actual cocktail names – so you can present a simple vodka & orange juice as a Screwdriver, for example. Or vodka & ginger ale as a Moscow Mule, while vodka, cranberry & grapefruit juice is a Sea Breeze.

Teetotal treats

Beautiful glassware not only enhances consumer perception of quality but research reveals it even has an impact on taste

In 2017 Pinterest reported a 160 per cent increase in searches for “virgin cocktails”, says Fentimans’ marketing director, Andrew Jackson. “Gone are the days when operators only offered cola and lemonade at the bar. Teetotal adults still want to be given the opportunity to taste a beautiful, interesting beverage,” he says. And mocktails can be “just as creative as cocktails,” adds Amy Burgess, trade communications manager at Coca-Cola European Partners. She suggests serving the Passion Fruit Cooler this summer, a combination of 50ml mango juice, 15ml lime juice, 15ml vanilla syrup and Schweppes soda water. Energy drink Red Bull is also keen to get in on the mocktail market and has developed a series of recipes. One of the simplest to execute is the Tropical Crush Twist (a can of Red Bull Tropical, 30ml pineapple juice and 30ml sour mix. Garnish with mint leaves). If you aren’t geared up for mocktail making then thankfully craft sodas and grown-up flavours are transforming the soft drinks market, as Jen Draper, head of marketing at Franklin & Sons, explains. “To set yourself apart you really must offer something new to keep discerning and epicurean consumers happy. “Each drink in our range contains a tertiary food-led ingredient… which not only plays into the trend of food pairing but adds an additional and more unusual flavour for those more adventurous consumers.”

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eat Summer’s here and the weather is… rubbish. It is the usual problem for publicans come spring: how much do I spend on that beer garden and outdoor barbecue when summer could be a washout? After all, the great British summer can come and go so fast you barely have time to raise the umbrellas. But ignore it at your peril. Small rural pubs that can only seat 50 covers inside often have expansive 250- to 300cover beer gardens that should cash in on the few days of sunshine the UK offers. Only a fortnight of sun with a quickly turned barbecue menu could generate a big profit for pubs that normally have a handful of weekend customers. This year it is more important than ever to think about healthy options, too. Summer menus should aim to be light,

with JAMES EVISON healthy and full of veg and goodness, as people increasing look to cut back on their sugar intake, especially since the introduction of the sugar levy for soft drinks manufacturers. The fight has continued last month with Jamie Oliver and Hugh Fearnley-Whittingstall going to parliament to tell MPs even more regulation was needed on food and drink to cut sugar. It is definitely something that is on the public’s mind. But a good cut of meat with a side salad can be a great low-calorie and low-sugar option for diners. Indeed, barbecued meat can be promoted as a central part of a Paleo or Keto diet (low in calories, high in proteins and fats). However you present it, just make the most of the garden — and the flame-grilled meat — this summer.

Five summer food trends

Doing the dirty

Alternative sweeteners The move away from processed sugar continues apace — people now expect alternatives like agave, cinnamon, honey, maple syrup and fruit-based sauces like apple.

I must admit was sceptical when “dirty vegan” restaurant Rudy’s Dirty Vegan Diner launched in Camden. It seems challenging to make something “dirty” that doesn’t contain meat, cheese and other oily, fatty animal products. Could it really work? Alongside the other popular “dirty vegan” option — east London’s Dirty Bones — it seems the impossible is, well, possible — at least going by the queues outside these establishments and the reviews online. The pictures look promising, but obviously it’s all in the taste. I’ve not yet tried buckwheat waffles, almond milk or the alternative meat-free products used to make reuben sandwiches but I will, then I will report back. Dirty Bones is even doing a threecourse sharing vegan dinner and matching it with beer, wine or cocktails from next week. Fad or not, there are some passionate operators out there who really believe in this food.

Hyper-local sourcing People now expect the menu to say the veg and meat came from a farm down the road. Don’t disappoint them. Seasonality Time to show off your asparagus, strawberries, raspberries and other fruits, vegetables and herbs that are in-season. Plant-based “meat” The trend for making meals that used to be just for vegans available to all eaters continues. Moving Mountains has teamed up with a London restaurant to create the B12 “bleeding” plant-based burger. Poke bowls Like sushi without the fussiness, these Hawaiian raw fish salads are so niche a good poke bowl is hard to find even in London. But why not get ahead of the curve and offer 32 this great summer dish in your pub? JUNE 2018

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ROMSEY WHITE TEXEL LAMB LOIN Andy Bunting, The Whykeham Arms, Winchester, Hampshire

Lamb shoulder

“The shoulder is braised in lamb stock and red wine for 12 hours. It is picked down and mixed with sweated shallots, garlic, rosemary and thyme. Then it is rolled, chilled, wrapped in potato string and deep-fried for one to two minutes.”

Want to see your burger on this page? Shipyard American Pale Ale and Inapub are searching for Britain’s Best Pub Burger! Turn to page 39 for details on how to enter and the chance to win a trip to the US… The winning burger will be featured on this page, so what are you waiting for?

Courgette lattice

“The courgette is sliced on a mandolin and cut into strips, made into a lattice, set with a jelly made with pea, mint, and tarragon-infused water and set with agar.”

Cannon of lamb Extras

“The dish is accompanied with seasonal blanched asparagus, alongside morels and a pea fricassée.”

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Fondant potatoes

“The potato fondants are cooked as you usually would with toasted bay leaves.”

“The lamb cannon is marinated in garlic and rosemary, then waterbathed at 52°C for 30 minutes, before being finished off in a pan.”

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Snacks of the by BEN THRUSH

rising sun With customers’ tastes growing ever more adventurous, Inapub heads to Japan to sample a mouthwatering range of bar snacks perfect for sharing or for soaking up a beer. Think of Japanese food and for most Europeans, the first thing that springs to mind is sushi. Delicious as it can be, delicately flavoured rice topped with ultra-fresh seafood is hardly a great fit for pubs, unless your sous chef fancies wrestling a live squid from a tank in between Sunday roast orders. There’s a lot more to Japanese food than raw fish, though. An enthusiastic nation of drinkers enjoys a vast range of bar snacks, many of them eminently suited to the Western palate. Eating in Japan is very much a communal experience, and these dishes fit well with the growing trends over here for sharing dishes and global cuisine. Swap out your fish goujons and breaded mushrooms for some of these little beauties and you could give your menu a real point of difference with minimal extra cost or effort.

Gyoza

(gyoh-za) English-language menus tend to translate these as “dumplings”, but they’re a long way from the doughy balls you might find in a British beef stew. The construction is something like ravioli, with a pasta-like skin encasing a flavoursome mix of minced pork, vegetables, ginger and garlic (vegetarian options are also available). They are usually served half-fried, half steamed, offering a less greasy alternative to deep-fried snacks, with a crispy browning on the underside.

Mix vinegar, sesame and chilli oil for a dipping sauce, and serve as a plate to share. Housewife Emiko Kuga lives in the rural Chikuho area of southern Japan. She used to make her own gyoza from scratch, but these days she buys a frozen version made by food brand Ajinomoto. “You just put them in a frying pan on a medium heat, cover with a lid and leave for five minutes until browned – no need to add oil or water,” she says. “They’re difficult to get wrong. Making gyoza by hand is very time-consuming and these days there are a lot of families where both parents work. Ajinomoto’s ready-made ones have the authentic taste – they’re quick and delicious, so they’re very popular in Japan.” Aimee Davidson, channel marketing manager from Ajinomoto Foods Europe, adds: “When offering a global dish on a menu, ensuring the flavour is authentic is vital. Making dishes such as gyoza from scratch requires time and skill, and often chefs in a busy commercial kitchen don’t have the capacity to dedicate to the intricacy of making these infamous parcels. This is where Ajinomoto’s range of gyoza is perfect – delivering an authentic taste in a variety of flavours and ready in under five minutes”.

Yakitori

(yak-ee-tor-ee) If ever there were a food concept calculated to drive incremental sales on both the wet and dry sides, it’s this. Small wooden skewers are loaded with anything from pork belly to

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A taste of Japan is perfect for sharing By Aimee Davidson, channel marketing manager, Ajinomoto Foods Europe

For more information please visit pro.ajinomoto.co.uk

s

padron peppers and barbecued over charcoal, though they could easily be done under a regular grill. The options are endless: cheese wrapped in ham, okra with bacon, chicken skin, quail’s eggs... Each skewer is a small bite generally priced at the equivalent of less than £1, so the decision to order anything that takes your fancy is an easy one. Sigo Suman, who works at the Ieyasu Akasaka yakitori restaurant in Fukuoka city, says: “They’re cheap and delicious, that’s why they’re so popular. People come here with their friends, they’ll order a few sticks, have a drink and usually order a second round.” These are very much beer munchies, and every publican knows the power of a salty snack when it comes to driving beer sales. Order one or two of these tasty morsels and it’s a slippery slope... before you know it you’ve had several beers, there’s a pile of denuded skewers in front of you and you’re wondering whether you haven’t got just enough room for a stick of those mini-sausages…

The desire for communal dining when eating out has grown in recent years and continues to offer operators a variety of ways to keep their menus fresh and interesting. Having fully embraced tapas-style dining, consumers are looking for ways to experiment with new flavours and formats, without committing to larger individual dishes. This, coupled with a growing demand for healthier options or smaller portion sizes has driven sales of sharing platters, which offer a little bit of everything without the guilt of over indulgence. Whatever the reason for choosing sharing platters or dishes, there is one universal expectation – that the food they are ordering is authentic and truly represents the flavours of its country of origin. Japanese food offers the perfect solution to both consumers and operators – delivering global flavours, often in healthier formats to consumers, while providing chefs with simple and quick options to add to menus. With a heritage of more than 100 years, Ajinomoto Foods brings authentic Japanese street food dishes to the UK pub market. Perfect for “Dude Food” sharing platters, Ajinomoto’s Gomateba, Yakitori and Kara-age offer an alternative to more traditional chicken sharing platters. Additionally, Ajinomoto’s Gyoza can be added to Asian sharing platters or enjoyed on their own as a starter or a side dish. Offering a quick and easy serve, the Gyoza can be cooked (pan-fried, steam-fried or deep-fried) from frozen in five minutes, making them a convenient option for pubs. The number one-selling Gyoza product in Japan offers four savoury flavours including chicken, pork, duck and vegetable, allowing operators to bring real authentic flavours to a diverse range of customers.

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25/05/2018 14:38


Karaage

(ka-ra-agay) Kind of like a Japanese gastro version of KFC, this fast-food staple is available with a variety of secret ingredients in the coating, from soy sauce to citrus fruit yuzu. “We marinate the chicken to make sure it’s nice and soft before frying it,” says Keisuke Nakamura, who works on a karaage stand on the road between Fukuoka and Oita cities. “We sell it in single-serve portions, or larger boxes for sharing. It’s a great match for beer.”

Edamame

(E-da-mar-may) Japan’s answer to the pistachio nut, soy beans in their pods are simply boiled in salted water. Shelling and eating them will keep your customers’ fingers and mouths busy as they decide what to order next.

Gomateba

(Go-ma-tay-ba) Deep-fried chicken wings should be no strangers to any of your customers who have ever frequented a Chicken Cottage or similar establishment. A coating of sesame seeds adds a touch of class, however, for a finger food with an Asian twist.

Ramen

(Rar-men) Ramen noodle soup occupies a similar position in Japanese drinking culture to that held by the kebab on British Friday nights. There are many versions

with salty, often rich soups made from a variety of bases, and seasonings ranging from roast pork slices to chopped spring onion and pickled ginger. Ryuuji Yokota sells ramen from a street in the Tenjin area of Fukuoka. He says: “The ramen we sell is tonkotsu ramen, the stock is made by simmering pork bones slowly for many hours. Our noodles are thin, because Fukuoka folk are impatient, they don’t want to wait for them to cook. Ramen can be a snack, or it can be dinner... it’s often eaten after a few drinks, to finish off the evening and wish the stomach goodnight.”

Something completely different: dried eel spines If you really want a bar snack with a difference, you could try these dried eel spines, a regional speciality of Yanagawa town in the south of Japan. “They might look a bit weird, but they’re incredibly delicious and very moreish,” says tourism coordinator Makiko Hirabaru. “They go incredibly well with beer, and they’re high in calcium, so good for you too.” To get hold of a few packets for your snack shelf, email makikohr@hotmail.com

trade.inapub.co.uk

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25/05/2018 14:38


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25/05/2018 15:43


Never BBQ always braAi BRING OUT YOUR INNER SOUTH AFRICAN FOR MORE INFORMATION, PLEASE CONTACT SAVANNAENQUIRIES@DISTELLINTERNATIONAL.COM

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25/05/2018 15:45


DO YOU HAVE BRITAIN’S BEST PUB BURGER? WIN a trip to the shipyard brewery in portland, mainE, USA!

Do you think you have the best pub burger in Britain? Fancy winning a trip to the Shipyard brewery in Portland, Maine? Now is your chance! The guys at Shipyard are offering one winning pub a trip to Maine, USA, for two people to join our party and experience the sights and sounds of the Portland brewery.

Beer and food Shipyard American IPA is a beer born out of a conversation between master brewers Alan Pugsley of Shipyard Brewing Co. and Simon Yates of Marston’s to craft a classic American style Pale Ale to satisfy the growing thirst of British drinkers for American craft beers. Combining finest malted barley with a whole bunch of audacious American hops, the refreshing, and gutsy APA is dry, refreshing and explodes with grapefruity citrus flavour. It is produced using four American hop varieties - Chinook, Cascade, Columbus and Centennial - delivering a big, bold, brash hoppy beer. It goes well with sticky ribs, and of course juicy American burgers.

the prize The dates are set, you will be part of a special group and the trip includes a guided tour of the brewery, three nights’ stay in Portland and a night in Boston at a luxury hotel. £200 spending money will also be provided. 5 runners up will win a 50-litre keg of Shipyard APA and a point of sale kit including glassware, dripmats, bar runners, tap handle, and a driftwood sign.

HOW TO ENTER Send a picture of your burger to shipyard@inapub.co.uk or put it on social media using #BestPubBurger and @inapub closing date of Tues 31st July 2018. A shortlist of entrants will then be put together and Inapub will contact the finalists for further details of their burgers. The winning burger will feature in the September edition of Inapub and across its social media channels. Normal competition rules apply. For full T&Cs visit trade.inapub.co.uk

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15/05/2018 15:47 17:25 25/05/2018


Licensed to grill by JAMES EVISON

The award-winning beef short ribs at The Grey Horse are smoked in a charcoal-fuelled oven – an example of the kind of cuisine that is beginning to redefine the British barbecue

Traditionally, Brits see the coming months as barbecue season, but the fact is we see only around 20 to 30 days of sunshine each summer. Is it time to weatherproof your smoked and grilled offer — or even make it an all-year-round event? A fashion has grown for indoor barbecue at pubs, and, with the right kit and ventilation, there is nothing stopping you from offering flame-grilled, award-winning goodness all year round. A great example is The Grey Horse in Kingston, a live music pub which has its

own award-winning restaurant, Smok’d. The food comes from barbecue trendsetter Sam Duffin, who originally set up BBQ Whiskey Beer in Marylebone, London, He then moved the concept down to The White Hart in Whitley, Surrey, before taking it on to The Grey Horse. Sam explains the kitchen: “We had to install a very large extraction unit for the kitchen, and that is one of the important issues around barbecue. You have to make sure the air coming out is clean.” The pub uses a charcoal-fuelled oven to smoke the various meats on its menu, including its award-winning beef short ribs, burgers and even a cauliflower vegan dish.

Choose your cuts wisely

Sam says: “You don’t want to buy the same ribs that you would cook in a conventional oven. It is important to buy the meat which is specifically best for barbecuing.” A good example is the USDA brisket that Smok’d has on the menu. “We looked at Irish and British variants but the reality was that USDA beef brisket is the best for our menu,” says Sam. “You cannot comprise on these issues if you are barbecuing meat.” The reason Sam is so keen on the USDA mark is the “fantastic marbling” you get through the meat, which means that the meat is basted from the inside, creating

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FROZEN DOUGH RANGE

the superb flavour for which the product is famed. With the burgers too, the quality of the meat is paramount. Smok’d serves its burgers pink, so the burger mince must be in prime condition to avoid issues of food safety. In this country, barbecuing has traditionally been seen as a summer pursuit, but Sam believes Britain is ready to move beyond this way of thinking. “We do what we do all year round,” he says. “Some people did say ‘who would want a barbecue in the middle of winter?’ but we don’t think that is the case. “We even do a Sunday roast with a slowcooked barbecue roast, put in the oven on Saturday, with vegetables. It is possible to do barbecue in a modern British way and we’ve found success with that.” The pub also serves more than 140 malt and bourbon whiskies from Scotland, Japan, Ireland and America – making it a hotspot for malt fans – and adding a unique selling point. “The smokiness of the barbecue and the whisky obviously go together in terms of flavour, and offering the range means it is yet another reason to come to our pub,” Sam explains.

Check your technique

Another indoor barbecue specialist is Billy Smokes, which has just completed a residency at the Howling Hops brewery in

If you want the ultimate in flexibility, then our frozen dough range is for you. Simple to use and with endless opportunities to add your own unique flair you could offer your guests a different bread every day of the week. If you would like to try any of our new products please visit: www.specialitybreads.co.uk/inapub

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Don’t forget the bun! Simon Cannell, managing director of Speciality Breads, offers this advice:“It’s pointless going to the effort of marinating and barbecuing some quality meat or veg and then serving it in an uninspiring bun or pitta. With consumers continuing to be adventurous with the food they eat, and often selecting with their eyes, good bread can help chefs set their summer food apart from rivals and charge a premium. “Just take our brioche range, which has flavour, functionality and visual appeal. A black pepper brioche works well with a smoky bit of salmon, and a rustic brioche for pulled pork perfection, as well as a classic brioche for a loaded flame-fired burger, or sliders for some al fresco canapés.” Another option is flatbreads. Simon adds: “Flavoursome flatbreads, which we do in chimichurri and sourdough variants, are great for dips but out of this world when grilled slightly on the barbecue and then loaded with grilled veg, steak or chicken. “ “I also expect health to be a big factor this season, so operators have to make sure they have menus that tick the box for the growing number of health-conscious consumers.” This means looking at ontrend health ingredients and launching barbecue dishes that can cater for food allergies and the growing number of vegans and vegetarians.

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east London and is now working with McCain Foodservice. Will Griffiths of Billy Smokes has created a guide to barbecue with the brand, which includes a number of pieces of worthy advice. Will says grilling is mainly “good for vegetables, tender meats or minced products as they do not need to tenderise at all during the cooking process.” However, smoking, where the meat is cooked by indirect heat rather than direct flame – like in a standard oven – is better for bigger and tougher cuts of meat that need to be cooked “lower and slower”. He says: “The magic of smoking is when the collagen in the meat turns to gelatine and a previously tough cut of meat becomes juicy and unctuous.” This takes time and must not be done at a high temperature, as all of the moisture from the meat will be lost, says Will. Whatever you decide for your barbecue, the general rule is be authentic in your choices of meats, be current in your dishes, and, above all, make sure it is tasty.

25/05/2018 15:15


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25/05/2018 15:50


MAKE YOUR VENUE THE HOME OF SUMMER SPORT There’s an irresistible line-up on Sky Sports this summer to help pull in the customers, while you pull the pints. Add that to the World Cup on BBC & ITV and you’ve got a recipe for success.

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15/05/2018 03:34 15:43 29/05/2018


Call 08444 178 983 or visit business.sky.com/summer-calendar to download your free summer sports calendar

Sky Sports requires Sky subscription, equipment and installation. Scheduling may be subject to change. World Cup is broadcast live on BBC & ITV in the UK and RTE in ROI and does not require a Sky Sports subscription. Further terms apply. Calls to Sky cost 7p per minute plus your providers access charge. Correct at time of print: 15/05/2018. THE F1 LOGO, F1, FORMULA 1®, FIA FORMULA ONE WORLD CHAMPIONSHIP, GRAND PRIX AND RELATED MARKS ARE TRADE MARKS OF FORMULA ONE LICENSING BV, A FORMULA ONE GROUP COMPANY.

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@SkySportsPub

15/05/2018 03:34 15:43 29/05/2018


play with MATT ELEY At the risk of sounding like The Fast Show’s Swiss Toni, running a great pub is very much like being in charge of a top-class football team. First, you must put in the research and preparation to ensure you are in shape for the big event and have the best chance of success. Hopefully you have already done this and are ready for the World Cup kick-off on June 14 (check out the full fixture programme on pages 52-53). You have a month and more (England pay friendlies against Nigeria and Costa Rica before the tournament starts) to really cash in on the opportunities the World Cup offers.

You should be thinking beyond football too. The tournament might draw people into your venue but how do you make them stay for longer and come back again? Pre- and post-match entertainment will help, as will keeping a close eye on all the other sport you can screen (see Happening this month opposite) over the summer. You also need to be on top of your game when it comes to hospitality. You could have hundreds of new people walking through the doors. Give them a reason to come back, even if it is as simple as a smile and serving them in turn. Perform and you will be rewarded. Hopefully England can do the same.

Get hitched by The King this summer down at The Queen of Hoxton Not sure what to do with your outside space this summer? You could take inspiration from London venue The Queen of Hoxton, which has created a Lost Vegas theme on its rooftop bar for the next five months. The premise of the bar’s makeover is based on a future where “eco-warriors and neo-hippies have spearheaded the collapse of the old ways and the advent of a brand-new future”. It features an overgrown Little Vegas wedding chapel, where you can meet and be married by Elvis, a McVegan burger van based in an abandoned yellow school bus and a vending machine that stocks everything from craft beers to wedding rings and divorce certificates. The venue is also hosting a range of events to complement the theme. These include a talk on the history of environmental activism in music and a sustainable beauty workshop.

46 JUNE 2018

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trade.inapub.co.uk 29/05/2018 01:21


England v Australia ODI series

There’s a load of cricket on this summer with India and Pakistan also visiting but following on from the Aussie ball tampering scandal this is potentially the most intriguing. June 13, 16, 19, 21, 24, Sky Sports

US Open

The Masters, golf’s first major of the year, pulled in a million pub viewers on the final day. The US Open starts on the same day as the World Cup and could help keep those fans in a little longer. June 14—17, Sky Sports

Happening this month Fury’s return

After a 31-month absence from the ring the former world champion’s Manchester comeback will be one your boxing fans will not want to miss. June 9, BT Sport

South Africa v England

Football is far from being the only sport in town this summer. Eddie Jones’ charges will want to get back into form after what was a thoroughly underwhelming Six Nations campaign. June 9, 16, 23, Sky Sports

Beer Day Britain

Raise a glass to our national brew (no, not tea) and make sure your customers do too. June 15

Children’s Art Week

Decorate your pub for free by getting the little darlings to create artwork for the pub while mum and dad enjoy a large glass of something… anything. June 9-17

Father’s Day: did you know? 1. Father’s Day is on the third Sunday of June, which this year is June 17, one day before England kick off their World Cup campaign. 2. In Germany, Father’s Day is known as Männertag and involves indulging in beer and regional food at the start of a four-day weekend. There’s a lot we can learn from the Germans. 3. The origins of the June date for Father’s Day date from the early part of the previous century in the US. In the UK, it didn’t really catch on until after the Second World War. Catholic Europe, though, used to celebrate on March 19 — St Joseph’s Day. 4. According to Hallmark, Father’s Day is the fifth-biggest cardsending day. 5. The average age for a first-time father in the UK is 33.3, according to the Office for National Statistics — up from 27 years old in 1971. 6. Roses are the official flower of Father’s Day. Wearing a red rose signifies a living father, while wearing a white one represents one who has died.

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29/05/2018 01:21


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inapub 23/04/2018 13:23

23/04/2018 13:20


The games we play by MATT ELEY

Pubs up and down the country are full of characters, conversation and some of the most creative games you could imagine. Here are a few pub sports and variations on classics that your customers might want to try. Pub Olympics anyone?

Ringing the Bull

Equipment needed: A hook on the wall and a ring dangling from a piece of string on the ceiling. Rules: Try to get the ring on the hook. Not as easy as it sounds. Big in: Particularly popular in the pubs of Nottinghamshire. Tip: Make sure there’s nothing breakable too close to the playing area, especially when players have had a few.

Around the Clock

Equipment needed: Darts board and arrers. Rules: Players take it in turns to go around the board from number one through to 20, finishing on the bullseye. Each player has three throws in a turn. Big in: Anywhere that has a darts board Tip: If players are mismatched, you can introduce a handicap system where better players get limited throws or have to hit a double or treble.

Darts Golf

Equipment needed: Darts kit. Rules: Each number represents a hole, so players start at 1 and can play up to 9 or 18. Players get three throws at a hole. Rules vary but generally each section of the number counts as a different score – the triple is a “hole in one” the double is two strokes, the biggest section of the number is four and the thinner wedge three. Miss the number and you score five. The player with the lowest score over the course of the round wins. Big in: Popular across the land and was one of the games the Leicester City squad played to relax during their title-winning season in 2016. Tip: If the interest is there you could create a pub Ryder Cup tournament to coincide with the main event this autumn.

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play. most cue sport, is not to miss. Each player has one shot at a time. If you miss you put a ‘K’ up next to your name. Subsequent misses result in the next letter of ‘Killer’ being written down. The first one to have the full word next to them is buying the drinks. Big in: Any pub that has retained a pool table rather than creating more space for dining. Tip: There are Killer versions of darts and skittles as well.

Shove Ha’penny

Equipment needed: A table and a coin, or a shove ha’penny board Rules: Vary from place to place but the aim is to shove the coin to the edge of a table or in between the lines on the board. Big in: From playgrounds to the pub. Tip: If players are better at throwing than shoving they could try Pitch Penny instead, which involves chucking a coin across a room into a hole – similar to Toad in the Hole, which is played in pubs in Sussex.

Football Focus Spoof

Equipment needed: Three coins of any denomination per person. Rules: Each player draws a number of coins between zero and three and conceals them in a clenched fist. Players take it in turns to guess how many coins the players are collectively holding. Get the number on the nose and you are out, which means you’re not buying the round. Big in: All over the world with big tournaments in the UK held at Cambridge Rugby Club and the Bull at Benenden in Kent. Tip: Spoof is a civilised game and some players insist on a “no gloating” rule when guessing the correct number of coins.

Killer Pool

Equipment needed: Pool table, chalk and blackboard. Rules: Anyone can play and the aim, like

50

JUNE 2018

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Equipment needed: A TV, plus a stick or anything that can be easily passed around. Rules: The game starts with one player holding the stick and they have to pass it on whenever the game stops for a goal, corner, free-kick or throw-in. The person left holding it at full-time wins the pot. Big in: Could be big all summer with the World Cup on the way. Tip: Instead of playing for a pot, players can play to buy the next round.

Got game? We know this list is just a starter and we are always keen to hear more about the crazy and creative things that pass for entertainment in pubs. Do you have a unique game that customers play or are you champions at a traditional game? Email us at editorial@inapub.co.uk and we will cover the best ones.

trade.inapub.co.uk 29/05/2018 01:47


Feel the Fury on BT Sport

Tyson Fury’s comeback fight on June 9th is only on BT Sport with more top fighters exclusively live from the Autumn.

Call BT Sport 0800 678 1070

DANIEL

DUBOIS

Be There

BILLY JOE

SAUNDERS

CARL

FRAMPTON

JOSH

WARRINGTON

TYSON

FURY

Tyson Fury will fight exclusively live on BT Sport on June 9th. Other fighters listed will be available to both BT Sport and Boxnation customers until 01/10/18, after which they will be exclusively live on BT Sport. All fight information is subject to change.

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29/05/2018 01:51


WORLD CUP FIXTURES: RUSSIA 2018

GROUP A

GROUP B

THURSDAY, JUNE 14 Russia v Saudi Arabia

4pm ITV

FRIDAY, JUNE 15 Morocco v Iran

4pm ITV

FRIDAY, JUNE 15 Egypt v Uruguay

1pm BBC

FRIDAY, JUNE 15 Portugal v Spain

7pm BBC

TUESDAY, JUNE 19 Russia v Egypt

7pm BBC

WEDNESDAY, JUNE 20 Portugal v Morocco

1pm BBC

WEDNESDAY, JUNE 20 Uruguay v Saudi Arabia

4pm BBC

WEDNESDAY, JUNE 20 Iran v Spain

7pm ITV

MONDAY, JUNE 25 Saudi Arabia v Egypt

3pm ITV4

MONDAY, JUNE 25 Iran v Portugal

7pm BBC

MONDAY, JUNE 25 Uruguay v Russia

3pm ITV

MONDAY, JUNE 25 Spain v Morocco

7pm BBC

SATURDAY, JUNE 30 7pm Winner, Group A v Runner-up, Group B FRIDAY, JULY 6 QUARTER-FINAL

3pm

SATURDAY, JUNE 30 3pm Winner, Group C v Runner-up, Group D TUESDAY, JULY 10 SEMI-FINAL

7pm

SUNDAY, JULY 1 3pm Winner, Group B v Runner-up, Group A SATURDAY, JULY 7 QUARTER-FINAL

7pm

SUNDAY, JULY 1 7pm Winner, Group D v Runner-up, Group C

GROUP C

p48-49 world cup fixtures.indd 48

GROUP D

SATURDAY, JUNE 16 France v Australia

11am BBC

SATURDAY, JUNE 16 Argentina v Iceland

2pm ITV

SATURDAY, JUNE 16 Peru v Denmark

5pm BBC

SATURDAY, JUNE 16 Croatia v Nigeria

8pm ITV

THURSDAY, JUNE 21 Denmark v Australia

1pm ITV

THURSDAY, JUNE 21 Argentina v Croatia

7pm BBC

THURSDAY, JUNE 21 France v Peru

4pm ITV

FRIDAY, JUNE 22 Nigeria v Iceland

4pm BBC

TUESDAY, JUNE 26 Australia v Peru

3pm ITV4

TUESDAY, JUNE 26 Iceland v Croatia

7pm BBC

TUESDAY, JUNE 26 Denmark v France

3pm ITV

TUESDAY, JUNE 26 Nigeria v Argentina

7pm BBC

29/05/2018 02:03


This World Cup is potentially one of the biggest ever for pubs. Not only are games being played at a time when customers will be keen to pop in but, with the tournament being in Russia, more fans are expected to head to pubs rather than travelling overseas. The British Beer & Pub Association suggests this could see an extra 80 million pints sunk by football fans during the tournament. With that extra cash floating around, you’re going to want to know when the games are on…

GROUP E

GROUP F

SUNDAY, JUNE 17 Costa Rica v Serbia

1pm ITV

SUNDAY, JUNE 17 Germany v Mexico

4pm BBC

SUNDAY, JUNE 17 Brazil v Switzerland

7pm ITV

MONDAY, JUNE 18 Sweden v South Korea

1pm ITV

FRIDAY, JUNE 22 Brazil v Costa Rica

1pm ITV

SATURDAY, JUNE 23 South Korea v Mexico

4pm ITV

SUNDAY, JUNE 17 Serbia v Switzerland

7pm BBC

SATURDAY, JUNE 23 Germany v Sweden

7pm ITV

WEDNESDAY, JUNE 27 Serbia v Brazil

7pm ITV

WEDNESDAY, JUNE 27 South Korea v Germany

3pm BBC

WEDNESDAY, JUNE 27 Switzerland v Costa Rica

7pm ITV4

MONDAY, JUNE 25 Mexico v Sweden

3pm BBC

MONDAY, JULY 2 3pm Winner, Group E v Runner-up, Group F FRIDAY, JULY 6 QUARTER-FINAL SUNDAY, JULY 15

3pm MONDAY, JULY 2 7pm Winner, Group G v Runner-up, Group H

4pm

WORLD CUP FINAL Luzhniki Stadium, Moscow

WEDNESDAY, JULY 11 7pm SEMI-FINAL TUESDAY, JULY 3 3pm Winner, Group F v Runner-up, Group E SATURDAY, JULY 7 QUARTER-FINAL

7pm

SATURDAY, JULY 14 3pm THIRD PLACE PLAY-OFF

Impress your punters with these nuggets… England haven’t won a World Cup knockout game for 12 years (2006 v Ecuador) • They’ve only won five World Cup knockout games since 1966 (Paraguay 1986, Belgium and Cameroon 1990, Denmark 2002, Ecuador 2006)• No team has lost more major international penalty shoot-outs than England (six) • Peter Shilton was the oldest England player to play at a World Cup, aged 40 in 1990 • England’s leading scorer at World Cups is Gary Lineker with 10 (6 in 1986, 4 in 1990). p48-49 world cup fixtures.indd 49

TUESDAY, JULY 3 7pm Winner, Group H v Runner-up, Group G

GROUP G

GROUP H

MONDAY, JUNE 18 Belgium v Panama

4pm BBC

TUESDAY, JUNE 19 Colombia v Japan

1pm BBC

MONDAY, JUNE 18 Tunisia v ENGLAND

7pm BBC

TUESDAY, JUNE 19 Poland v Senegal

4pm ITV

SATURDAY, JUNE 23 Belgium v Tunisia

1pm BBC

SUNDAY, JUNE 24 Japan v Senegal

4pm BBC

SUNDAY, JUNE 24 ENGLAND v Panama

4pm BBC

SUNDAY, JUNE 24 Poland v Colombia

7pm ITV

THURSDAY, JUNE 28 ENGLAND v Belgium

7pm ITV

THURSDAY, JUNE 28 Japan v Poland

3pm BBC

THURSDAY, JUNE 28 Panama v Tunisia

7pm ITV

TUESDAY, JUNE 28 Senegal v Colombia

3pm BBC

29/05/2018 02:04


back-bar business

How to get by JAMES EVISON

The Hurt Arms has followed the trend for industrial wedding chic in its function room, but a flexible design means it can be changed quickly when fashion moves on

the look

So your pub needs a refurb. It can appear a daunting task — yet with the right preparation and planning, that refresh can really boost your business. Andrew Durn, who is developments manager at Fuller’s, has worked with licensees for years on interior design and believes it’s about getting a feel for what your customers want. Andrew says: “Look at the local demographic. Of course, we use Pinterest and design magazines, but we also use local research to build a design concept. “This will include analysing local parking, gardens, other local pub interiors, private dining and drinking areas, and generally getting a feel for the market.” Luke Richards of The Hurt Arms in Ambergate, Derbyshire, agrees with this way of thinking. He says: “We took on the pub on a temporary lease and spent six months mood-boarding and planning. We have a lot of walkers, so it was important to think about accommodating them into the design, and we looked at other local pubs and what was being offered.”

Fickle fashions

Andrew warns you must be careful when following design trends for your pub,

though. He says: “The problem with following a design trend is in a couple of years it’s ripped out. It’s like the current trend for heavily patterned carpeting – in five years it won’t look right. We try to look for something with a ‘timeless’ appeal – if you have a heritage pub, that’s really important.” Luke sees it differently and says it is OK to go “on trend” – just ensure you can change when it goes out of fashion. “There is a big trend at the moment for industrial wedding themes, so we made our function room like this. But when this trend changes, there was flexibility in the room design, which means that we can quickly move on to the next thing.”

A solid investment

There is another reason to consider design which may last the test of time – although it might not necessarily come cheap. Andrew says: “We use solid wood rather than veneer, because once the latter is gone, it’s gone. But with solid wood, you can sand it back and recoat it. There is also the look and feel, which is much better.” Luke agrees. Most of the work on his refurbishment, the team carried out themselves. But two things they did outsource were the bespoke Georgian style room dividers and wine case walls. He says: “If you are looking for the ‘wow’ factor and repeat custom, it is the one area you really can’t skimp on. There are only a few bespoke manufacturers of top furniture in the country, so you do have to pay for this.”

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A lot of research went into finding the frames for the pictures that tell the licensees’ story at Mc & Sons

First impressions count

Think about the first thing a customer sees when entering – is it a cosy fireplace? A member of staff at the bar? Or an empty space, with a bar hidden round the corner ? trade.inapub.co.uk

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When entering a pub, one of the first things Andrew does is consider the layout. “In the 1980s and 1990s there was a desire to rip out fireplaces and snugs and create a big, cavernous space and cram as many customers in as possible – but you need to think about pubs as areas for different groups,” he says. “Think about what the first thing a customer sees when entering – is it a cosy fireplace? A member of staff at a bar? Or an empty space and a bar hidden around the corner? Try to have a place for a couple by a warm fireplace, but also an area where you can relax with six or seven mates. Zones keep everyone happy.” Another way to refurbish a pub is by using reclaimed and salvaged products – often those taken from other pubs. Bars, and even entire areas of old pubs, can be recycled. John Creevy, operations director for newly opened Irish pub Mc and Sons in Southwark, London, did exactly that. He says: “The licensees John and Ryan McElhinney spent a year-and-a-half putting it all together after taking it over. “Ryan is a designer and had it all visualised in his mind, and John was a chippie back in the day, so they did come to it with the right background. But a lot of work and

time went into planning it.” At the front of the venue is a snug that has been completely created from reclaimed wood. John says: “It is from a pub in Swansea that Dylan Thomas used to drink in. We wanted more wood throughout the pub to give it a warmer feel, and make it feel like the Irish pub we wanted it to be.”

Resurrecting the pews

The bar and food service area is another example of how to make the most of reclaim yards and websites. “We knew a church that had been knocked down.” John says. “The bar is made out of church pews. And at the end is a door – again from an old pub. It had just been left out, so we took it. That’s the way you have to think. Research, research, research.” Making sure what to put on walls involves planning too. At Mc & Sons, every picture speaks a part of the licensees’ story. This even includes a letter to the President of the United States asking him to visit their town in Ireland, and his office’s reply. John says: “It took a long time to find exactly what we wanted in terms of frames. You just need a vision of what you want, and work towards that.” If you’re looking for a place to start, John’s suggestion seems a pretty solid one.

JUNE 2018 55 29/05/2018 02:13


time at the bar Two publicans from The Queens Head in Troutbeck, Windermere, have vowed to climb 10 iconic fells across Cumbria to raise cash for Help For Heroes. Samantha and Mark Robinson have already climbed Helvellyn, the third-highest fell in the Lake District, as well as Nethermost Pike, and have their eyes set on the remaining eight fells. Sam, general manager of The Queens Head, said: “We are proud to be part of Cumbria and the Lake District and we wanted to help raise some money and awareness for a great charity.” The pub is owned by Robinsons Brewery, which recently teamed up with Iron Maiden and Help For Heroes to launch Light Brigade, a 4.1 per cent ABV golden beer that donates 5p for every bottle bought to the charity. Mark said: “It’s going to be a very tiring and gruelling couple of months, but nothing compared to the challenges some of our veterans face. We hope we can make a difference.”

THE COLLECTION TIN What pubs around the country are doing to help good causes A charity bake-off at The Fox in Lyng, Norfolk, has raised £2,287 for Pancreatic Cancer UK, with 12 weekly winners competing for a “best baker” prize. The event saw all of the bakers present Bakewell tarts for the final, with the head chef of the pub, Vic Rowling, plus Great British Menu winner Richard Bainbridge and Norfolk food ambassador Charlie Hodson voting for the winner, Amie Abbs. She won a baking hamper and a trophy. Owner of The Fox, Victoria Hunt, said: “We are all so thrilled with the public’s

support and generosity. Following the very sad death of my friend Debbie in January, it was a very special day in honour of a very special lady whom I had the privilege of calling a friend for 25 years. “The atmosphere was amazing, the weather was glorious, our celebrity judges really got involved and we raised a huge amount of money for charity and hopefully a little awareness. It was even more poignant that Debbie’s family travelled from Birmingham for the weekend to take part in the day and help out.”

LANDLORD OF THE MONTH The landlord of the New Masons Arms in Oulton, Leeds, has been named Prostate Cancer UK’s Landlord of the Month for June. Licensee John Hemingway raised more than £600 by hosting a weekly quiz and also had a collection box on the bar. John said: “I decided to support Prostate Cancer UK because I had prostate cancer myself and so I wanted to give back. “I am really pleased and delighted to be named Landlord of the Month — what an honour! The event went really well and I’m thrilled we were able to raise awareness of a disease that affects one in eight men in the UK. Everyone had a great time and I encourage all landlords to sign up and

turn their pubs into a Men United Arms.” James Beeby, director of fundraising at Prostate Cancer UK, said: “Huge congratulations to John for being our Landlord of the Month for June. It is because of landlords like John that we are able to start more conversations in pubs about prostate cancer and make more men aware of their health.”

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

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trade.inapub.co.uk 29/05/2018 02:17


FOOTBALLER LANDLORDS TOP

10

Greats of the game who hung up their boots behind the bar

1

If you see a footballer in the pub these days, the chances are you’re glued to the big screen. But before the Premier League millions rolled in, many a footballer would sign up for a second career behind the bar. Here are a few who have dabbled in the trade…

1. Dixie Dean

The Dublin Packet, Chester Imagine being in a pub in a few years’ time and getting served by the landlord, Harry Kane. Unlikely perhaps, but that was the career path of Everton hitman Dixie Dean, who once scored 60 goals in a season. Apparently, he pulled a decent pint too.

2. Tommy Lawton

Magna Carta, Nottingham He scored 22 goals in 23 games for England and starred for Everton, Chelsea and Arsenal. After he finished playing he signed for The Magna Carta. Pic: Dr David France

6

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3. Frank Lampard Snr

ambassador for Leeds, Lorimer took on the pub when his playing days came to an end.

6. Gareth Bale

Elevens, Cardiff Some modern players are still attracted to the trade. Bales’ Wales didn’t qualify for the World Cup so no doubt he and Wales’s football fans will be cheering England on from his city centre bar… right?

7. Barrie Mitchell

Coach & Horses, Wirral You may not have heard of Barrie Mitchell, but Pelé has. The journeyman pro scored the winning goal for Vancouver Whitecaps against a New York Cosmos side featuring Pelé, Eusebio, George Best and Franz Beckenbauer. The photo on the wall and the Man of the Match trophy at his pub proved it to his punters.

8. Bobby Moore

The Black Lion, Plaistow, London This was a haunt for stars of the glamorous West Ham side of the 1970s such as Moore, Harry Redknapp and Frank Lampard Snr, who ended up buying the boozer.

The Salmon & Ball, Bethnal Green England’s iconic World Cup-winning captain tried several ventures after his football career ended. He is believed to have been a partner in the above pub with Jimmy Tarbuck and Kenny Lynch – proper 1970s stardust.

4. Alan Brazil

9. Billy McNeill

The Blackadder, Ipswich The Scottish Pelé is well-known these days to Talksport listeners but after a career playing for Ipswich Town, Manchester United and Spurs he dipped his toe into the pub trade. Years later he was to dip in another toe, with the launch of racily titled bar snack Alan Brazil’s Nuts.

5. Peter Lorimer

The Commercial Inn, Leeds He was famed for having one of the hardest shots in football, and then he ended up serving them at his pub. As well as being an

The Halfway House, Bellshill, Lanarkshire One of Celtic’s most distinguished players, captaining the Lisbon Lions to victory in the European Cup in 1967 and making more appearances for the club than anyone else. He was a one-club man, but he owned at least three pubs in Ayrshire.

10. Rio Ferdinand

Rosso, Manchester These days footballers are more likely to own swish restaurants or celeb hangouts – like this one, which ticks both of those boxes.

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time at the bar

HAIR OF THE DOG Tales of the unexpected from the wonderful world of pubs A right royal cheese-up

A right royal hush-up

nt of joy, merely a national mome Royal nuptials are never ent rec opportunity, and the they are also a marketing lvern Ma . ion ghan was no except wedding of Harry and Me ng citi “ex an to position H2O as Water gamely attempted rkle Ma n itio ne, with its limited-ed alternative” to Champag nine ith “W s. and Still Harry release Sparkle sparkling water glo An this the USA, we think places called Malvern in sion of a celebratory special ver es American union deserv lained. exp n ma d water,” a spokes The Malverns’ finest bottle the ce oun e was proud to ann Funnybones Foodservic ecake, a “fresh and pretty ees Ch arrival of the Kir Royal h to grace any banquet.” cheesecake posh enoug es of with cake freshness, slic For those less concerned grabs for up re Diana’s wedding we cake from Charles and of ce pri ide Vegas, with a gu at Julien’s Auctions in Las $1,000 a slice.

A right royal rebrand Another pub shrugging its shoulders at Princess Meghan was The Princess Royal in Burnley, which was surely well-placed to piggyback on the wedding if it hadn’t taken down its signs in preparation for a name-change. Landlady and Burnley FC fan Justine Lorriman announced the pub would be renamed The Royal Dyche, after Burnley manager Sean Dyche. The rebrand honours Dyche’s efforts in securing the club European football for the first time in 50 years, with a seventhplace finish in the Premier League. Justine admitted the idea started as a joke, but after Burnley sustained their earlyseason promise, the new signs were due to go up on this first of this month. Football can be a fickle mistress though, let’s hope Justine isn’t looking for a new name at the end of next season…

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Not everyone was so keen to celebrate the Wedding of the Year, however. The Alexandra Hotel in Derby declared itself a Royal Wedding Free Zone, putting up posters to warn punters that any mention of the Big Day would incur a fine, with proceeds going to the Macmillan unit at the Royal Derby Hospital. “If you talk about it you will get the charity box shook at you,” licensee Anna Dyson-Edge, told the BBC. “Flout the rules and this is what you get.” A similar rule at the time of Wills and Kate’s wedding raised several hundred pounds at the pub (which, we can’t help wondering, is probably named after Alexandra of Denmark, bride of King Edward VII?).

Hail Caesar, ’70s ic on Five pubs have be en awarded Grad e II listed status advice of Historic on the England. Given th e beauty of the Gr boozer we’re no eat British t surprised, all th at polished wood brass and glitterin , gleaming g glass – those Vi ctorians certainly they were doing. knew what But wait what’s th is? The newly lis ted buildings we after the Second re all built World War and in clude one featur figure of a Roman ing a large Centurion on its exterior (and a sta Julius Caesar in tue of the lounge bar), and one which th e BBC described as ha ving, “a modest exterior of brick, with a plain tile ro of covering,” repl ete with “its 1970s features.” Based on that we are wondering if th e peeps from Histo ric England had ra th er one too many gla sses of ale while on th eir recce – or should that be pub craw l?

Pic: Stewart Bl ack

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Inapub magazine june 2018 issue 77  

Never say our dedication to the cause of helping your pub be as profitable as possible is in doubt – this month Inapub travelled all the way...

Inapub magazine june 2018 issue 77  

Never say our dedication to the cause of helping your pub be as profitable as possible is in doubt – this month Inapub travelled all the way...

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