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Issue 78 July 2018 £4.95 trade.inapub.co.uk
SOME PEOPLE FIND IT EASIER TO SIMPLY FOLLOW THE CROWD. NOT US. WE’VE ALWAYS GONE OUR OWN WAY. FORGED OUR OWN PATH. MADE OUR OWN FATE. MARCHED TO OUR OWN DRUM. WE MAKE BEER FOR PEOPLE WHO EMBRACE THEIR INDEPENDENT SPIRIT. BEER THAT DOESN’T NEED TO BE FLAVOUR OF THE MONTH. BEER, THAT JUST LIKE THE PEOPLE WHO DRINK IT, HAS A UNIQUE CHARACTER. BEER FOR PEOPLE WHO KNOW WHAT THEY LIKE TO DRINK. BEER THAT PINT BY PINT, DROP BY DROP, STAYS TRUE TO ITSELF. AND ALWAYS WILL. SO FILL YOUR GLASS, OR RAISE A BOTTLE, TAKE A TASTE, AND START YOUR OWN MARCH.
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Issue 78 July 2018 £4.95 trade.inapub.co.uk
SOME PEOPLE FIND IT EASIER TO SIMPLY FOLLOW THE CROWD. NOT US. WE’VE ALWAYS GONE OUR OWN WAY. FORGED OUR OWN PATH. MADE OUR OWN FATE. MARCHED TO OUR OWN DRUM. WE MAKE BEER FOR PEOPLE WHO EMBRACE THEIR INDEPENDENT SPIRIT. BEER THAT DOESN’T NEED TO BE FLAVOUR OF THE MONTH. BEER, THAT JUST LIKE THE PEOPLE WHO DRINK IT, HAS A UNIQUE CHARACTER. BEER FOR PEOPLE WHO KNOW WHAT THEY LIKE TO DRINK. BEER THAT PINT BY PINT, DROP BY DROP, STAYS TRUE TO ITSELF. AND ALWAYS WILL. SO FILL YOUR GLASS, OR RAISE A BOTTLE, TAKE A TASTE, AND START YOUR OWN MARCH.
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Issue 78 July 2018
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any pub buildings were designed centuries ago, and while the architects of yesteryear were great at character and atmosphere, they tended not to be so hot on wheelchair access. This presents a problem for the modern publican, who is expected to offer the same welcome to disabled customers as they would to anyone else. A lot of people don’t realise that making your pub accessible is not just the right thing to do, it’s a legal requirement, and failing to cater for disabled customers could see you fall foul of the Equality Act. Thankfully, many steps you can take to improve access are simple and low-cost, and implementing them is likely to be good for business too. Check out our lead feature on p10-13 for more information. At the time of writing, pubs across England were for once thanking the national football team for making a decent start to the World Cup. I can’t tell how that will have panned out by the time you read this, but the Premier League will be back next month – see p45-56 for a guide to the new season. Elsewhere we celebrate summer at a pub that’s famous for flowers, and showcase some of the best craft beers and pub dogs. Cheers!
this month Disabled access • Floral displays
drink Soft drinks • Craft beer
eat Breakfast • Art of the Upsell: side dishes
play Premier League football • Children’s play areas
back-bar business The latest dispense systems tech
56 time at the bar Pub dogs • A pub where men can do their nails
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Have you got Britain’s Best Pub Burger? Win a trip to Maine, USA with Shipyard
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• 90 million pints enjoyed last year in the on trade • +10% value growth year-onyear and ahead of the category • Highest rate of sale amongst competitive set Supported by year round national cinema, digital and print advertising to drive awareness among consumers and encourage purchase.
To stock the San Miguel portfolio or for more information, please call
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BARSTOOL EXPERT all you ever needed to know about MUSIC FESTIVALS You look ridiculous in that flower crown and welly combo. I appreciate it looks a bit out of place in amongst the jeans and t-shirts in this gaff, but I’m off to a music festival. Where I will look totally unique and also blend in with everyone else.
Everyone and their Aunty Susan is off to music festivals these days. They are indeed increasingly popular – more than 3.5 million people attend one each year in the UK now.
Well, you wouldn’t catch me blowing the best part of a grand on camping in a muddy field. It certainly is a lucrative business nowadays. Mintel estimates the festivals market will be worth £3.5bn by 2020, up from £2bn last year.
Good grief, how much must Michael Eavis be worth? Well he says he gives almost all his profits away to charity, but it’s not just about Glasto any more, you know.
It isn’t? It’s still the mother of them all of course, but the number of festivals in the UK has doubled in the last decade to more than a thousand each year now.
I bet they’re all as muddy as each other. It’s all part of the experience. And anyway, it’s really all about the music.
Most of which you won’t get to listen to, as wading from your tent through the sludge and “refreshed” middleaged men dancing to tunes emanating from a falafel truck slow you down too much. Again, very much a part of the authentic experience. But also there are more and more day festivals now, so you don’t have to deal with quite as much mud and camping.
By ‘day festivals’ do you mean ‘festivals for people who don’t really like festivals’? I see your point, but think of it this way – you get all the best bits of a festival plus you get to go home at the end of the day. Or better still, you could stay in a nearby pub.
In that case, I’d rather just stay in the pub the entire time What if I found you a music festival held in a pub?
Now you’re talking. Headline act: Tap into the festival billions by connecting with local day festivals to advertise your facilities to revellers.
Owning the stage: Don’t leave it to the professionals – organise your own. The Lion Wales, holds five festivals a year, each attracting around 2,000 members of the spending public.
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IN THE TRADE THIS MONTH Flexible opening hours means more money Pubs could cash in on £1.2bn in extra revenue if they moved away from traditional opening hours, according to new figures from Barclays. The bank’s research showed one-fifth of people want opening and closing times more in tune with flexible working hours, a number that increases in the hard-to-reach millennial demographic, with one-third of this group expecting “on demand” services.
Ei and Star support National Pub Fortnight Two of the biggest pubcos have joined forces to promote this year’s National Pub Fortnight (20 July to 5 August). Ei and Star Pubs & Bars are offering drinks promotions, media coverage, a social media push and point-of-sale. Ei will also support suppliers that want to help publicans run festivals and other events as part of celebrations (see Nick Light, right).
TOP STORIES ON TRADE.INAPUB.CO.UK Are wood burning fires the new smoking ban? CAMRA chief executive steps down Which city in the UK has the highest pub density? Publican puts huge grandstand in garden for World Cup
‘Staycations’ give UK a financial boost The trend for taking a “staycation” in the UK will deliver a £31bn boost to the economy this year. According to a study by Travelodge, many Brits will spend the six-week school holiday at home, with 57 per cent travelling across the country, spending on average £823 — up two per cent on 2017.
Kiss goodbye to cash by 2021? Not quite Cash is expected no longer to be king by 2021, when most payments will be made electronically. A study by UKHospitality and Discover Global Network suggests the future of payment will be instant transactions and multiple payment options — but says giving people the ability to still pay in cash is important too.
Do you have Britain’s Best Pub Burger?
Alex and Tanya take BII Licensee crown Alex and Tanya Williams of The Polgooth Inn in St Austell, Cornwall have been named 2018 British Institute of Innkeeping (BII) Licensees of the Year. The pub is a 16th-century inn, owned by local brewery St Austell, with a menu of locally sourced food, a large beer garden and open coal fires throughout. It has live music, pub quizzes, a monthly gin club and also holds numerous charity events. Tanya said: “It’s slightly surreal and it feels amazing. I’m bordering on emotional. The competition process was so tough, so you have to believe in what you are doing, that it is the right thing. The other finalists are so amazing — we have all become friends.” Alex and Tanya will now receive a year’s subscription to Sky Sports, a study trip to Amsterdam courtesy of Heineken and honorary lifetime membership of the BII.
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JULY 2018 27/06/2018 22:45
this month.inapub THE WAY I SEE IT NICK LIGHT
TWEET ALL ABOUT IT
Back your local for National Pub Fortnight
Did you raise a glass and say #cheerstobeer at 7pm on Beer Day Britain this year (Friday June 15)? Plenty of you did — here’s what the Twitterati had to say about it…
As the largest pub company in the UK, we are truly passionate about pubs. It was from this standpoint that we launched the inaugural National Pub Fortnight last year. It was a big success, with pubs across the country using it as a platform to attract customers old and new alike. This year we want to make it bigger and better, with more pubs taking part, which is why we have teamed up with Star Pubs & Bars (see left). Our idea is simple: how do we motivate people to visit a pub near them and raise a glass or two with friends and family? The two-week campaign will build on the momentum of the World Cup and celebrate the vital role pubs play in the heart of communities up and down the country. To drive footfall, the campaign is giving away 50,000 free drinks to customers, redeemable via an online app. This will be supported by an integrated PR campaign across print, digital and social media that will create noise around National Pub Fortnight, all with a goal of driving interest in local pubs. So why not engage with this exciting initiative through running an event? You can get involved regardless of whether you run a L&T or independent pub. Let’s make this year’s National Pub Fortnight one to remember. To find out more, keep your eyes peeled or visit www.facebook.com/ GreatBritishPubs and to redeem a free drink visit www.freedrinkoffer.co.uk.
On this day in 1215, The #MagnaCarta was sealed. Article 35 of the great charter stated: “Let there be throughout our kingdom, a single measure for wine and a single measure for ale and a single measure for corn, namely the London quarter.” #CheersToBeer #Ale @TheNavCosgrove “I introduced Elizabeth to Beer — she introduced me to Bulgari. — Richard Burton #NationalBeerDay @GossipKate We know @BeerDayBritain was yesterday but we’re still celebrating! Please support your local pub all through the year — they aid social engagement, something which is vital to our communities. #CheerstoBeer @WhiteHorseST Surely #NationalBeerDay deserves a Bank Holiday?! Cheers! @tonysheps Beer Day Britain trending on Twitter? Oh that’s soooo yesterday. No — we were still trending the day after at 7.34am IN THE MORNING. Ahead of some little footy tournament #CheersToBeer @BeerDayBritain
Nick Light is managing director of Ei Publican Partnerships and has been looking after pubs as part of the company for the last 13 years.
Of people say they have three or more alcohol free days a week ONS lifestyle survey 2017
Find us online every month at trade.inapub.co.uk
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“My wife had a cocktail inspired by the West indies.” “Jamaica?” “No, she was pretty keen to try this new rum from the UK-based Mangrove Global label. The name references Jamaican slang and the speed at which 7-inch records are played, in a nod to the sound system era of the ‘50s and ’60s. Blended with authentic Jamaican rums and available in five variants, these should get your summer party going.” www.jah45.com
Nutella piping bag
He who pays the piper calls the tune, so give your chef one of these and set him to work applying the finishing touches to whatever breakfast and dessert items take your fancy. Pre-filled with 1kg of Nutella, the bags are ready to snip and go when you need to jazz up anything from a pastry to a pancake. For a video guide to getting creative with this piece of kit, visit www.ferrerofoodservice.com
What’s new in the pub this month
Notes Gourmand Macarons
Do you know how to make a macaron? It takes patience, a steady hand with the whisk and exactitude of timing. We don’t have any of these, so it’s a good job Brioche Pasquier is on hand with this range that can be simply defrosted and served. On-trend flavours of Fig, Coconut, Banana & Poppy Seed, Salted Caramel, Chocolate Orange, Milk Chocolate and Hazelnut complement the traditional Classiques range. www.briochepasquier.co.uk/foodservice
Whitley Neill Premium Rye Vodka
Not content with being a big cheese in the resurgent gin category, Whitley Neill is making a bid for white spirits domination with this move into vodka. Packaged in an opaque grey bottle to stand out on the back-bar, it is made almost entirely from winter rye, known for its smoothness. www.whitleyneill.com
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this month. Blackwater Gin
British gin has been back in a big way for some time. Hold on to your hats, because now the Irish are joining the party, with the launch of the Emerald Isle’s first craft gin. Named after the Blackwater River whose banks host the microdistillery, the range encompasses Blackwater No.5, an IWSC 2017 gold-winning London Dry Gin, as well as Strawberry Gin (made with Wexford strawberries), the spicy Barry’s Tea Gin and Blackwater Juniper. 07747 097992
Soho Juice Co still mixers
Fed up with fizz? Soho Juice Co is offering you an alternative to traditional mixers with these still concoctions in fashionable flavours. Blood Orange, Raspberry & Ginger is said to offer a zingy lift with subtle ginger kick, with Cucumber, Mint, Lemon & Lime billed as a fresh, light citrus blend. Funky bottles are designed to catch the eye of the Instagram generation, while their low sugar content dodges the tax. https://sohojuice.co.uk
Olly Hiscocks really likes olives. So much, we are told, that he turned down a place at medical school in order to change the way we eat the bar snack. It’s not for us to judge his life decisions, but he does appear to be serious about his mission, with the lemon/ herb/garlic-infused snack pouches proving a hit in Brewdog bars and Laine pubs. The olives are unpasteurised, so as to deliver “all the flavour, no unnecessary behaviour”. He could have been a poet, too. www.facebook.com/ollyandhisolives
Nescafé Azera Nitro
It’s nearly a quarter of a century since the nitrokeg revolution shook up the beer sector and raised the hackles of many an ale lover who wanted to keep things real. Is Nescafé about to do the same thing to coffee? Azera Nitro is a coffee drink infused with nitrogen, promising a smoother taste and the chance to mesmerise customers with the settling effect when it is poured into a glass. www.nestleprofessional.co.uk
Aryzta Danish pastries
Inapub knows a song about Danish pastries, which it learnt in a pub one time while watching Denmark v England. That was four World Cups ago though, so we won’t repeat it here. Instead, we’ll bring you the news that Aryzta Food Solutions is bringing you three new authentic flavours, made in Denmark then frozen for you to bake and serve in minutes. The Wild Canadian Blueberry Danish Crown is complemented by a Lemon Plait and a Mango & Passionfruit Crown, which are sure to go down as well as Michael Owen’s goal did back in 2002. 0844 499 3311
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Access all areas by JAMES EVISON
Disabled people have an annual spending power of £250bn, but the evidence suggests that pubs are still failing them. If you’re not doing enough to cater for disabled customers, you could be missing out on trade and risk falling foul of the law.
Equal rights: meeting the needs of your disabled customers doesn’t have to be expensive and a good experience will make them more
Pic: John Birdsall / Alamy Stock Photo
likely to come back again
Two years ago, a report was released by the House of Lords on the impact of the Equality Act 2010. It claimed pubs were consistently failing their disabled customers, with many
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pubs still difficult to access for disabled people and often not even providing basic facilities such as a disabled toilet. The report even suggested an amendment to the Licensing Act 2003 to allow the local authorities to reject licence applications until the pub had made changes to improve access for people with disabilities. The suggestion was not taken up, but it does demonstrate how seriously the authorities view disabled people’s rights.
It’s a toilet, not a storeroom
Even when pubs do have facilities for their disabled customers, these are often not readily usable. The Access Association gives one all too common example of how venues fall short in providing a toilet for disabled customers. The association says: “Often, as space is at a premium, these facilities are used as storage areas for cleaning equipment or beverages, making them unavailable for people who need to use them. “In such an instance, the [Equality Act] requires the individual disabled person who experiences this discrimination to raise the issue with the service provider, which could eventually result in the disabled person having to take legal action against the service provider.” This isn’t ideal for either party. The rules put the onus for taking the potentially costly, lengthy and difficult process of
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How to improve accessibility in your venue Making your disabled customers feel welcome doesn’t necessarily have to be a major expense. Here are a few quick and easy tips from the British Beer & Pub Association’s accessible pubs guide, An Open Welcome.
• Train your staff so they can respond
• Clearly signpost different areas of
• Talk to your local council about
• Use contrasting colours on signs
• Where possible ensure access to the
• Have staff do table service for people
to people with access needs — this can often avert potential problems.
having a dropped kerb put in outside your pub to make it easier for customers to get in.
More than half of disabled people have experienced problems with physical access in pubs
pub is level — maybe put in some ramps.
• Make sure any doors are as easy to open as possible — think about fixing open heavy or stiff internal doors.
• Arrange the furniture to make it easy for people to get to the bar or the toilets.
James Taylor, head of policy at disability charity Scope, tells Inapub disabled people still face “unnecessary obstacles” in pubs. He says the charity’s research showed more than half of disabled people have experienced problems with physical access in pubs — but that is far from the whole story. “Step-free
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and when laying tables to make things easier for customers with visual impairments.
who might find it hard to get to the bar.
• Install grab rails on stairs, steps and in the toilets.
• Put in a hearing loop to make life easier for people with hearing impairments.
• Make your menus and drinks lists clear and easy to read and have large print versions available too, or have your staff read out menus to people who need it.
legal action firmly on the customer. But they also pose a problem for pubs. What do they need to do to comply with the law and deliver the open access many publicans want their pubs to provide?
your pub. Got accessible toilets? Make sure your customers can find them.
• Planning a refurb? Try to incorpo-
rate accessible adjustments into the work, as this will save paying for them later on.
• Talk to your customers to see what changes would make life easier for them.
access is not the only issue,” James says. “Disabled people also encounter problems with poor attitudes and a lack of awareness — like staff mistaking someone’s condition for drunkenness. This is why disability awareness training for staff is so important. “Businesses should make reasonable adjustments for disabled people, but many are not even aware of the law. Many do not realise reasonable adjustments can be straightforward and don’t have to cost a fortune,” he adds. One of the most high-profile recent examples of a venue that fell foul of the
It is good business sense for pubs to be as accessible as possible. A lot of simple modifications can be made and staff training is also key
Equality Act but took steps to improve is provided by one of Brewdog’s flagship sites in Gallowgate, Aberdeen, Scotland (see “How Brewdog handled a complaint”, below). Ron Holding, vice-convenor of the city’s Disability Equity Partnership, spoke to Inapub about the Brewdog experience — and what other pubs can learn from the incident.
First, Ron says it is important for pubs to realise advice about making changes under the Equality Act is generally provided free of charge by local authorities. He says: “Guidance is always available from local authority building standards teams and/or the local disability access groups, who are there to promote social inclusion by assisting in such provision.” Additionally, licensees can get advice on compliance from trade bodies, one of which — the British Beer & Pub Association (BBPA)
How Brewdog handled a complaint Brewdog’s Gallowgate, Aberdeen venue was issued an enforcement notice by Aberdeen City Council in response to a customer complaint the venue did not have accessible toilet facilities. As a result, the pub submitted plans to the local authority, including a layout change to the premises to incorporate a unisex accessible toilet, which has now been installed.
12 JULY 2018
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— has created a special guide, An Open Welcome, to help pubs stay compliant. Brigid Simmonds, chief executive of the BBPA, says: “It is good business sense for pubs to be as accessible as possible. A lot of simple modifications can be made and staff training is also key. “Keeping the customer informed is very important, which is why we urge pubs to have an access statement so that customers can see in advance what facilities are on hand. “There is a lot more information in our Access Guide on our website, which was updated in 2017. We are one of the few organisations to produce an access guide of this sort and we continue to remind our members about their responsibilities and the good practice available.” To download the guide, visit https://beerandpub.com and search “accessibility”.
Engage early, save hassle later
Does Ron feel pubs are doing enough to address the concerns of their disabled customers in 2018 and to comply with the Equality Act? “In general,” he says, “I feel business is beginning to recognise this as an issue of compliance, which indeed it is. However, as in all walks of life, there will always be those who are prepared to take the risk, flout the legislation and ultimately face the consequences that brings. “Best practice for all is to engage with this statute at the earliest opportunity.” But what, specifically, can pubs do to ensure they meet legal obligations? Ron says: “Ensure legal and architectural advisers assigned to such projects are fully conversant and up to speed with current equality legislation – and feel free at any time to seek advice or pointers from local groups or the associated council. “Actively consider, if the tables were turned and you as an individual were struggling with an issue, what impression would you form from that encounter? Consider also how the business might proactively identify any possible issues or obstacles, before they can arise.”
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A helping hand: sometimes all it takes to make a disabled customer feel welcome in your pub is to know assistance is there if they need it — so make sure you train your staff
But Ron stresses accessibility is not just about ticking boxes to fulfil your legal obligations. It is also a chance for licensees to create a business that “outwardly demonstrates a barrier-free and welcoming provision that not only affects individuals, but has a wider business impact, including family and friends when it comes to selecting a desirable venue for a quick drink, a social gathering or indeed a larger celebration.” He says it is important to remember the potential commercial impact of accessibility, as friends and families are driven to repeat custom from “positive experiences”, which will in turn add to the profitability of businesses. It’s a point echoed by James at Scope, who argues that licensees could be hurting their business by failing to accommodate disabled customers’ needs. He says: “Disabled people and their families have an annual spending power of £250bn, and businesses that fail to cater for them are turning away customers.”
An obligation and an opportunity
The reality is that responding to the needs of disabled customers is a legal obligation, but one that offers real potential to grow your business. As Ron says: “View this provision as a positive — an avenue and opportunity to new and continued custom that can bring growth, loyalty and sustainability for the long term.”
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Matt Eley visits a pub that’s known for looking blooming marvellous
We get a lot of positive feedback. Sometimes customers plant their own flowers in my troughs to see if I can spot them
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When I ask Tracey Leaver how many bulbs she has planted in her 23 years at the Chequers Inn, she takes a deep breath and struggles to come up with a number. This spring alone 1,500 daffodil bulbs were placed in the troughs outside the front of the traditional 15th-century inn she runs with husband Charles. It created a headturning display, which is exactly what her army of loyal locals have come to expect. As well as the daffodils, she changes the displays in the 10 hanging baskets and the troughs at the front of the pub every summer. The pub puts on a third floral display at Christmas. “We do get a lot of positive feedback from our customers,” she says. “We are a little set back from the road, so I am not sure if people stop because of them but lots of people have their photographs taken outside. In the spring people say they have never seen so many daffodils.” This year’s summer effort should be coming into full bloom as you read this. It will feature salvias, bidens, verbenas and trailing begonias, to name just a few. “I change the baskets every year,” she continues. “They are planned but I experiment a bit more with the troughs. Sometimes customers plant their own in there to see if I can spot them.” The displays are one of several green-fingered projects that help enhance the pub’s position at the heart of life in Laddingford. The pub has a large garden at the back with attractions including a play area and a Shetland pony. There’s also an allotment which provides some of the herbs and
vegetables that are used in the pub’s meals. Each year, in either July or September, the pub holds a flower show where locals of all gardening abilities are encouraged to display their wares. All proceeds go to the local primary school, which provides artwork from pupils for the event. Tracey says: “It’s not just flowers, the children make potato men and we also have vegetables and cakes. The judges are customers, who choose the winners purely on their preferences. They all want to judge the home-made wine and beer category for some reason. It’s a really good social day for everyone in the village.”
Horticultural swap shop
In May the pub also holds a charity seedling swap and book sale. Customers are encouraged to bring in cuttings or items from the garden they no longer need and swap them. This year those attending the event also made more than £600 for a local cause. Similarly, when spring is over the daffodil bulbs are handed out to the community, with Tracey planting anew every year. And while she can only guess at how many bulbs and flowers she has planted, she has a better idea of how much she spends, with summer displays costing between £600 and £1,000. It is difficult to measure any financial return on the investment, but it results in positive comments from customers and a degree of profile. “If people like what we do on the outside it should represent what we do inside the pub.
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The Chequers Inn, Laddingford, Kent It’s also just a nice spot to sit,” adds Tracey. “We have won a few awards for them with Ei Group and we won the Maidstone in Bloom competition a few times too. There is some press interest when you win and whenever they come to take a photograph, they want to do it outside.” Such a project takes time and care, with the flowers needing watering once or twice a day. The pub has created a timed watering device to ensure this detail is never overlooked. It means the flowers look their best for as long as possible. “We plant them in the last week of May or the first or second week of June. It is quite weather dependent but they are usually ready in July and we have them there until October,” she continues. The one downside is that on rare occasions people have been disappointed to visit between displays when things are not in full bloom. “I have had to explain to people that you have got to give things a chance to grow,” says Tracey. And that is probably true of many areas of running a pub business.
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Style: Traditional 15th century inn Ownership: Ei lease Wet/Dry split: 60/40 Best sellers: Real ale wold including Adnams South
RICHARD MOLLOY With the ever-increasing proclivity of midweek abstinence, there’s big competition for the school night punter. It’s rare to see a local pub busy on a Tuesday without some kind of incentive. This is great news for the drinker, but can be a headache for the publican. The happy hour belies its moniker by starting at opening time and lasting until darkness falls. Although the prices offered can be very inviting, a drink on a midweek afternoon isn’t always the escape you’re looking for, but it can be entertaining in its own way. Have you ever been in a Wetherspoons on a Monday? I reckon that whoever opens those doors in the morning must look down the street and see something resembling the cast of Michael Jackson’s Thriller video tottering towards them – and this is the trade that pubs are scrapping for. There’s little else the modern-day publican can do to attract daytime drinkers, and it’s got to a point where the happy hour is so common that it no longer works. Landlords and landladies have merely cut their margins and are now hamstrung. They can’t put their prices back up as they will lose whatever trade they had. On top of this the daytime drinker will rarely use the pub of an evening, as they feel that they’re being overcharged when prices revert to normal levels, so pubs need to attract a different type of customer on midweek nights. Anyone who’s been taking any notice of the pub trade over the last decade or two will have noticed a marked increase in all kinds of entertainment designed to lure the punter away from the oxymoron that is reality TV, into the actual reality of the local boozer. Perhaps the most traditional way of keeping the till roll turning is to encourage pub teams. Probably the most iconic – and, thanks to a recent spike in TV ratings, resurgent – is the good old-fashioned darts team. A darts team brings anywhere between 10 and 20 people into the bar for a couple of hours. Teams are courted by publicans
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Some gaffers really go to town to keep their darters happy: pizza, ribs and nachos are not uncommon 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
and incentives are offered. Presumably, about 50 years ago one enterprising landlord decided to poach the team from the pub down the road by offering them a few sandwiches at the end of the game. Now we all have to put bloody food on! If you think about it, it’s an odd thing to feed just your pub teams and not everyone in the pub, but some gaffers really go to town in order to keep their darters happy; pizza, ribs, curry and nachos are not uncommon sights at 10.30pm on a Monday night. The teams, of course, often realise their value and bargaining power and some will pimp themselves out to rival pubs in order to get more for their custom. In turn, the landlord sees an opportunity to get one over on his competitor and offers to pay their taxi fares for away games and their league fees. He puts up a free pint for the top score and lays on a banquet fit for a wedding, all the time patting himself on the back because at last he will have a few people in on a traditionally dead night and he’s got one over on the pub down the road. He then tries not to scream as the team walk in and order six lime and sodas and a cup of fucking tea. And this is the problem. Drinking habits have changed so much that even a pub that looks busy on a weeknight will not take anywhere near the same as on a weekend with similar numbers. And so the downward spiral continues: fewer people use pubs on weeknights – pubs become less fun on weeknights – fewer people use pubs on weeknights – pubs close on weeknights. And the victory horn of Murdoch, Branson and the rest of the media muggers can be heard above the hush of the sober darts teams.
trade.inapub.co.uk 26/06/2018 01:08
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drink Generally, I try to bring a cool, analytical eye to my witterings on this page, rather than an account of my own experiences drinking in pubs. Not that there’s anything wrong with people writing about that but (a) I’m a London media wanker, so my experiences bear little resemblance to what’s happening everywhere else and (b) I’m inherently quite boring. On this occasion, however, I am going to bend my own rules and talk about being a parent and a pub-goer. As you have gathered, I love pubs and as a family we go a lot: for a game of Uno or two; for a Sunday roast when we can’t be bothered to cook; with other families; to swap our library books (you can do that in our local. It’s immense). We love it… and yet there’s a problem. As typical modern parents we try to limit the amount of sugar in The Kid’s diet (she’s six, for reference) — we may have been dragged up on lemonade and sherbet dippers, but modern kids should be so lucky.
with ROBYN BLACK
In pubs we are faced either with buying her very sugary drinks on the one hand or plain water on the other. The result? She gets water — from the tap. Think of the lost profits from us alone. And it’s not just us — the recent Britvic Soft Drinks Report reveals that only six per cent of what kids drank out-of-home last year was specific kids’ soft drink brands, yet 40 per cent were drinking water. That suggests to me that we haven’t got it right when it comes to children’s drinks. Not only do we not have kidfriendly lower-sugar options, but there are also no trade-up brands and it’s a “one size fits all” approach for children aged anything from two to 12. The opportunity is there and, according to Britvic estimates, every one per cent increase in kids’ consumption of drinks out-of-home equates to an extra £3.3m a year to the on-trade. Even The Kid can see a gap in the market that big.
In pubs we are faced either with buying The Kid very sugary drinks on the one hand or plain water on the other. The result? She gets tap water
COMMERCIAL BREAKDOWN VIMTO • I see Vimto in you More than £3m has been plunged into this new campaign, which is designed to reposition the brand as a drink for 15- to 19-year-olds looking to be themselves in a “world of constraints”.
OLD MOUT • Save the Kiwi The New Zealand brand will donate 20p for every Old Mout sold to action group Kiwis for kiwi and £50 for every on-trade customer who signs up to its new sustainability partnership (oldmoutcider.co.uk/partners)
STOWFORD PRESS • The wonderfulness of local The new campaign for this Herefordshire cider aims to highlight the fact it is made from apples sourced within 50 miles of Much Marcle, where it is made.
18 JULY 2018
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trade.inapub.co.uk 26/06/2018 01:38
drink. One Eye’d Jack
Launched as a result of Robinsons Brewery’s recent “research phase”, this orange-flavoured beer adds to the business’s craft canned range. The brewery is also working on producing a range of 10 limited-edition movie-themed beers per year and is planning to move into craft keg, with two new beers yet to be revealed. www.robinsonsbrewery.com
There are plenty of gins around to savour — but what about a savoury gin? This limited-edition version of the much-loved Tanqueray brand claims to be just that. It was inspired by an original recipe by the brand’s founder, Charles Tanqueray, and is said to be “aromatic, distinct and herbaceous”. Just 100,000 bottles are available. www.diageo.com
David Putt, Castle Inn, Wareham, Dorset
Look out for... WKD Mixed
Available in three variants — Cheeky V, Passionista and Oh Schnapp — these pre-mixed cocktails in a can are designed to provide a speedy way for licensees to serve cocktails. Aimed at 18- to 24-yearolds, the six per cent ABV range will be supported with a new ad campaign with the slogan: “Pick A Mixed.” 01452 378500
Both of the Polar Monkey brews — Blue Collar Amber Lager and Chairman IPA — are to be made available on draught, following their successful launch in 330ml stubby bottles. Part of the “Nordic-inspired” Theodor Schiøtz Brewing Company, both the beers are brewed in Denmark and are designed to be easy drinking. www.tsbrewing.co.uk
On the bar
This start-up aims to give English wine a “less pretentious and more fun” face. The sparkling white wine, made from Bacchus grapes grown with 40 miles of where it is made in Surrey, is described as having notes of pear and elderflower. www.theuncommonuk.com
We re-opened in March after a major refurbishment and are looking forward to making the most of our first summer and the better weather with our two huge outdoor areas. The front terrace is more oriented to beer. As a Butcombe-owned pub we are lucky to have access to great beers from both the Butcombe and Liberation breweries. We do a lot of training with staff to ensure they can recommend beers and suggest food matches. In the back garden we have partnered with Fever-Tree to create a gin & tonic garden. We’ve concentrated on offering a package: a specific gin with a specific tonic. Conker Gin and Pothecary Gin are two of the most popular options. We offer a choice of glass, too: goblet or Tom Collins. We’ll also be offering Aperol Spritz this summer. I hope west Dorset is ready.
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26/06/2018 12:09 01:44 20/06/2018
The next five years in by ROBYN BLACK
There’s a £2.6bn opportunity in soft drinks up for grabs between now and 2023, according to the most recent Britvic Soft Drinks Report. So, what can pubs do to cash in? Go for grown-up flavours
More premium options were something all the experts said were needed to improve soft drinks in pubs generally. But also, be aware that palates are changing and grown-ups are going for less sweet and more bitter flavours. Britvic has tapped into this trend with Monte Rosso, a launch from its product development arm WiseHead Productions. Also catering to this development are flavours such as Salty Lemon Tonic Water from Coca-Cola’s new posh Schweppes range, Schweppes 1783. And it’s not just the big guys, the gap in the market has also been filled by some craft operations such as London outfit Peter Spanton Drinks. “The growth of premium spirits has given people more choice and room for experimentation,” says the company’s brand and marketing director, Ceri Passmore. “People seem to be looking for more adult flavours and more bitterness, and that is what we offer. Something like our No13 Salted Paloma, made with grapefruit juice, sea salt & lime, is proving really popular as a standalone drink.”
Look at drinks through the day
Forward-thinking pubs are also looking at stocking a range that can tap into the different roles soft drinks play throughout the day, points out Amy Burgess, trade communications manager at Coca-Cola European Partners (CCEP). She explains: “What a customer wants to
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drink on a Saturday night is very different to someone visiting a pub at 11.30am on a weekday to catch up on emails. As such, ensuring a quality experience for soft drinks as well as alcohol is critical.” And a quality experience goes beyond just a compelling range, it comes down to presentation too.
Get the look
The rise of Instagram has made quality of serve even more important than it was before, in soft drinks just as much as alcohol
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“Instagrammable food and drink is a huge trend,” confirms Amy. “It’s even directly informed a number of microtrends, for example rainbow drinks. Creating colourful serves and unique, consistent attention to detail is key to helping operators maximise this trend.” And there’s every reason these days – with nearly a quarter of people teetotal and more of us cutting down on the hard stuff
– that this level of detail should extend to soft drinks too. “Consumers want an equivalent experience in soft drinks as in alcohol,” agrees Jen Draper, head of marketing at the Global Brands-owned Franklin & Sons. “It’s something that we really drive by offering training on the perfect serve for Franklin & Sons and by championing good glassware and well thought-out garnishes.”
Match soft drinks with food
Another area in which Jen and her team are working hard is bringing the mania for food and drink matching into soft drinks – an opportunity that she feels strongly many pubs are missing out on. “There’s still a bit of thinking that soft drinks are the poor cousin to a glass of wine when it comes to drinking with food,”
trade.inapub.co.uk 26/06/2018 01:53
Pubs have become all-day operations, and licensees should ensure they have a range of soft drinks to cater for daytime and nighttime
Schweppes’ new 1783 range taps into the trend for posher mixers
Jen says. “But we have professionals within the business who can suggest soft drinks matches, or it’s not that difficult with a range like Franklin & Sons for licensees to experiment themselves. It’s easy to understand what might go with our Orange, Grapefruit & Lemongrass variant, for example.” CGA data shows that soft drinks featured in over half of all dining-out occasions in 2017 and Britvic research shows it remains the lead category here, ahead of alcohol and hot drinks. “It’s important to be aware
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Vimto’s Feel Good juice range aims to appeal to kids while delivering a
Research shows nearly three-quarters of customers would order soft
healthier option for parents
drinks if highlighted on menus, so matching with food could pay dividends
Evolution of the energy drink Even energy drinks aren’t what they used to be. There’s a new generation of natural energy drinks emerging, such as Britvic’s Purdey’s range (aided by a campaign staring actor Idris Elba) and even classic brands such as Red Bull have diversified with flavours such as Tropical. Red Bull is also positioning the brand as more of a daytime drink via mocktails. “The typical drinks mix daytime consumers seek are soft drinks, coffee and mocktails,” says Sophia Blawat, on-premise marketing manager at Red Bull UK. “Operators should look to satisfy three main consumer needs: non-alcoholic, longlasting refreshment and calorie counting, during this occasion.” The company has created a range of recipes using its most popular variants to help licensees tap into this, and is encouraging licensees to serve energy drinks better. “Forty-five per cent of consumers claim the quality of drink is the most important factor when making a decision on a night out, and those rating their drink as ‘very good’ are 2.35 times more likely to revisit a venue,” explains Sophia. “Getting the serve right can have a significant impact on sales.”
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that 72 per cent of guests would order soft drinks if highlighted on menus, so it’s key for operators to feature soft drinks in more food occasions,” explains Britvic’s commercial director for foodservice and licensed, Russell Goldman. “Operators need to ensure staff are aware of which drinks go with the food types that are typically eaten in each season, such as barbecued food and salads for now. Promote a pairing such as the caramel tones of a Pepsi Max with a charcoaled burger straight off the barbecue to take advantage of seasonal sales,” he says. Britvic is concentrating on this area as part of its growth strategy while another of its “pillars for growth” is the kids’ market.
Cater for the kids
The company’s Soft Drinks Report 2018 shows that families account for a fifth of all pub, bar and restaurant eating occasions and spend more per head on each visit compared to other groups. “This is a lucrative consumer group for the eating-out market, so catering for kids and helping their parents say yes to what’s on offer is pivotal to success,” Russell explains. Key to consider is that only six per cent of what kids drank out-of-home in 2017 was from specific kids’ soft drinks brands. “Operators need to inject new excitement into the offer, the serve and provide interactive solutions to appeal to kids whilst also delivering healthier options to allow parents to say yes, on more occasions,” the report concludes.
trade.inapub.co.uk 26/06/2018 01:53
Britvic’s Soft Drinks Report suggests operators need to inject new excitement into kids’ drinks
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Vimto Out-Of-Home has also been looking at this opportunity, increasing its kid-friendly range with Vim20 (a 250ml bottle of spring water with a hint of Vimto) and a range under its Feel Good juice brand for little ones. It is also pushing its StarSlush format – a flavoured frozen drink brand – into pubs. “The great thing about StarSlush is that it is very versatile, so it can be used for nonalcoholic serves during the day, but we’ve also developed Fryst (pronounced ‘freest’), a frozen alcoholic cocktail offer that uses the same machine for the evening,” says Ed Jones, senior customer marketing manager at the company. “With space at a premium for soft drinks, this is a versatile solution that taps into the need for more exciting soft drinks in pubs as well as the trend for frozen cocktails.” It’s clear that there are options out there for licensees wanting some of that £2.6bn but currently it seems not enough have spotted the opportunity. Make sure you don’t miss out.
Vimto is pushing its StarSlush format into pubs
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by ROBYN BLACK
craft beers that are top of the class
Such has been the success of craft beer in the UK it has gone mainstream. Craft snobs may mock the big boys they see as jumping on the bandwagon but we’re pretty democratic at Inapub, so we’re just glad more flavoursome beers are more widely available to more pubs and drinkers than ever before. To celebrate its success, here is our pick, in no particular order, of some of the most popular craft beers available — from brewers big and small.
I don’t have a red shrimp Mikkeller (via Euroboozer)
Like all good craft breweries there’s a great story behind this Danish operation: in this case there’s no physical brewery — instead, the brand’s founder, Mikkel Borg Bjergsø, travels the world, renting space in microbreweries to brew his beers. This one is a 4.6 per cent Pilsner-style
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lager but there are three more, equally crazily named beers available from Euroboozer in can or key keg.
Brooklyn Brewery (via Carlsberg UK)
One of the original microbrewers (born in New York in the late 1980s), this is now a global brand and distributed in the UK by global brewer Carlsberg — but it’s no less
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crafty or delicious for that. Its acclaimed Scorcher IPA is also available in the UK on draught these days.
Brewdog Punk IPA
We’re pretty sure when it first started Brewdog would have publicly called out a brewery of its current size for labelling itself craft, yet its craft credentials are not in dispute with a drinking public that loves the brand and its beers. Proof, if ever there was, that craft beer has nothing to do with size.
It may have been around for years but Schiehallion still wins awards, most recently a silver at SIBA’s National Independent Beer Awards 2018, and remains a favourite of craft beer geeks everywhere. It’s pronounced “she-hal-ion”, in case you were wondering.
North Brewing Co
Champion Keg Beer at this year’s National Independent Beer Awards, run by SIBA, this West Coast IPA comes in at a hefty 6.9 per cent ABV and is part of the core range from the Leeds-based North Brewing Co — formed, somewhat unusually, by a pub company moving into brewing, rather than the other way around.
Yes, it’s from one of the world’s biggest brewers, but it still has all of the craft credentials: brewed in a small brewery by a
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small team of dedicated brewers? Check. 330ml can? Check. Funky design? Check. Decent reviews from the beer geeks? Check. Check it out for yourself — there’s also a Maltsmiths lager.
Big Drop Milk Stout Big Drop Brewing
It would be remiss of us, in these times of growing abstinence, not to include a lowor no-alcohol beer. Thankfully, it’s not just the big boys churning out alcohol-free brews — the craft crew are at it too, especially the Big Drop outfit, which is entirely dedicated to the cause of making tasty beer at 0.5 per cent ABV (the upper limit at which a drink can be seen as alcohol-free) and below. This one in particular has gained critical acclaim but there’s also a pale ale and a lager to choose from if stouts aren’t your thing, and a rotating range of limited-edition beers too.
Camden Town Brewery
The naysayers have been wait-
ing for a drop in the quality of the Camden Town brews ever since the North London craft brewery was snapped up by ABInBev, the world’s biggest drinks company, for somewhere in the region of £85m. Much of their products are no longer brewed in Camden but in a new state-of-the-art brewery in Enfield — said to be the largest brewery to be built in London in more than 30 years — but the beer is just the same as it always was, so it’s still damn good.
Tiny Rebel Brewery
CAMRA’s Champion Beer of Britain back in 2015, this Welsh red ale, named after the Welsh word for a hug or a cubbyhole (it rhymes with butch) has moved beyond cult status to become a staple part of Britain’s craft beer canon. Not bad for a beer that started out as a homebrew made by two electrical and mechanical engineers from south Wales. Tiny Rebels indeed.
Stacking up: craft beer has gone from niche to mainstream in the UK — great news for drinkers who appreciate range and variety
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trade.inapub.co.uk 26/06/2018 03:04
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The death of chef, food writer and broadcaster Anthony Bourdain is a major loss to the hospitality world, including British pubs, which he genuinely loved. Indeed, when he visited the UK during his numerous TV travelogues, you often saw him in a pub drinking beer – and munching on traditional dishes. Most recently in his show Parts Unknown he visited three pubs. A London boozer, The Princess Victoria in Shepherd’s Bush, where he sups a few pints of Guinness with Nigella Lawson. Later, he goes to the pub with Kate Moss’s ex, Jamie Hince, in Islington, then he chows down on a meaty pie at The Chequers Inn near Maidstone, Kent, with artist Ralph Steadman. In London, on Nigella’s advice, they get stuck into a collection of outstanding bar snacks. He eats whitebait, pork scratchings, chips – with vinegar and salt (and curry sauce). Then, he grabs an unctuous, runny scotch egg, an item which Nigella says has been “rehabilitated” from its older
with JAMES EVISON
cheap and nasty version, and which the Princess Victoria is famous for. “Hmm… salt and fat, nothing better”, Nigella proclaims joyously. Anthony nods along. When asking about whether to have curry sauce on chips, he concludes: “it is really a question of how many Guinnesses you’ve had…” One of the most moving moments in the episode is when Nigella and Anthony talk about the simple, timeless beauty and peacefulness of the pub, which is a former gin palace and a wonderful example of a heritage city boozer – beautiful glass mirrors, a circular wooden bar and long windows. “This is nice,” Anthony says, ruefully looking into the middle distance. It is, for him, the perfect place to have a pint of beer in England. Nigella says it is the kind of place where you can “pretend everything is right with the universe”. Anthony says, “I’m going to pretend.” I’ll have a scotch egg and Guinness for you, Mr Bourdain. Cheers to a life well lived.
Is your burger Britain’s best? 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! Inapub and the guys at Shipyard are offering one winning pub a trip to Maine, USA, for two people to experience the sights and sounds of the brewery and the chance to have their pub burger crowned as Britain’s best. “Burgers remain one of the most popular meals for UK diners and pubs do some of the best,” said Inapub editor Robyn Black. “From gourmet bone marrow burgers to burgers consisting of a whole roast dinner to those containing beans and sausage rolls, there’s no shortage of delicious and imaginative pub burgers out there so we decided to find and award the best.” It’s simple to enter, just send a picture of your burger to email@example.com or put it on social media using #BestPubBurger
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Doing the dirty
and @inapub… by the closing date of July 31. 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 our social media channels. The prize The trip includes a guided tour of the brewery, three nights’ stay in the town, a meal out at the winner’s choice of restaurant in Portland, Maine, and a night in Boston at a luxury hotel. £200 spending money will also be provided. five runners-up will win a 50-litre keg of Shipyard APA alongside point-of-sale kit including glassware, dripmats, bar runners, tap handle, and a driftwood sign. To enter you must be aged 18 or over and in a position of responsibility at a UK pub. Usual terms and conditions apply. For full T&Cs are available at trade.inapub.co.uk
trade.inapub.co.uk 26/06/2018 03:19
John Creevy, Mc & Sons, Southwark, London
“The extra bits and pieces allow the guest to create a wide range of flavour profiles, sour/acidity balances and eating sensations as they move through the dish. All vegetables are placed on top of the dish for visual effect. Our staff often get asked how it is best eaten and we tell customers it’s like Weetabix – you can eat it soft or crunchy. Four condiments are available: Sugar, vinegar with chopped chilli, fish sauce with chopped chilli, chopped chilli in oil. These side elements are the traditional Thai condiment set and allow each person to adjust the sauce to their liking, in terms of heat, sweetness and acidity.”
“These lend a cool crunch to the dish.”
“Added by the diner to taste, lends acidity and fresh aroma to balance the creamy richness of the soup.”
“Lends a fresh crunch and acidity.”
“Khao Soi paste direct from Thailand (not available in the UK) containing chilli, onion, garlic, lemongrass, shrimp paste and other spices, coconut milk and palm sugar.”
Pickled cabbage “Lends acidity.”
“The dish utilises two types of noodles – thin, soft ramen-like noodles within the sauce, crispy deep-fried noodles placed on top. The soft noodles are cooked in the sauce, so take on its flavour, add depth to the soup dish and a counterpoint to the meat. The crispy fried thick noodles can be used to soak up sauce, becoming soft but maintaining a toasted quality versus the soft noodle. They can also be used to add crunch. Again, consuming separately or mixing with the other ingredients these additives allows the customer to create a wide range of balances and eating sensations as they move through the dish.”
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“The chicken gets chopped into large chunks and cooked in the curry.”
The breakfast club by JAMES EVISON
The Star Inn in Bristol offers breakfast between 11am and 3pm on Saturdays, ‘to cater to those who want a lie-in’
Breakfast and brunch can be a great way to add profit to your pub before the first pint is even pulled – or, indeed, at any time of day. Liz Kenna of The Star Inn in High Littleton, Bristol, produces a wide-ranging breakfast menu that includes breakfast baps, a full English breakfast, beans on toast, and a vegetarian breakfast. She says: “We started our breakfast offer when we began food at the pub. Breakfasts are served on Saturdays from 11am until 3pm and are popular with both locals and passers-by in Littleton. “The pub has been serving breakfast for six years. We receive great feedback, particularly about the fantastic breakfast size that’s served: “great value for money!” The offer that Liz has created is straightforward. Liz says: “A wide selection of options are available, from breakfast baps,
a full English, to beans on toast, vegetarian breakfast, eggs on toast. Tea, coffee and orange juice are also available.” Offering the menu during lunchtime gives diners the choice of whether to munch on a Full English or something from the standard main menu, which is offered all week. Liz says: “Locals often order things from both menus on a Saturday, as the breakfast menu is available until mid-afternoon to cater to those who want a lie-in.”
How hungry are your punters?
Liz offers the Full English in two options. The small version comes with two bacon rashers, one pork sausage, one fried egg, black pudding, half a grilled tomato, baked beans and hash brown, bread and butter or toast. The large alternative is the same dish but with an additional sausage, egg, hash brown and slice of bread, as well as a portion of mushrooms. Liz says the most popular dishes are the small and large English breakfasts, which are split 50/50 as the most popular items on the menu. The small is offered for £4.49 and the large for just 50p more at £5. The breakfast is very competitively priced. Pricing was based less on margin than look-
Five breakfast & brunch winners 1. The ‘Full English’ The quintessential pub breakfast. What will yours be famous for – the sausage, the fried bread, the perfectly cooked eggs? 2. Eggs Benedict A good option for premiumising your breakfast offer with a good margin. The addition of hollandaise sauce transforms simple
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bacon and eggs into something more exotic. 3. Omelette Another item offering a decent margin. Premiumise by adding chorizo, prawns or even crabmeat. 4. Smashed avocado on toast The ultimate hipster
dish – and dead simple. Keep it light with a simple salsa and a few herbs. Take it upmarket with rye or sourdough breads.
5. Kedgeree Originally from colonial India, this dish delivers a retro luxury vibe. Made with cooked, flaked fish – normally smoked haddock – alongside boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally small dried fruits, such as sultanas.
trade.inapub.co.uk 26/06/2018 03:21
CHIA & SULTANA BRIOCHE GLAZED
ing at local competition, and then assessing what customers would be willing to pay for dishes, as well as feedback on the menu. The vegetarian breakfast offers a veggie sausage instead of the bacon and pork sausage, and is also priced at £4.49. Keeping the options simple and limiting the number of ingredients required makes life easier for the kitchen. The breakfast baps – priced at £1.95 for one filling or £2.45 for two – use the same produce as the Full English. An upsell option is provided by the “big breakfast bap”, priced at £2.99, which includes “a bit of everything” - fried egg, grilled bacon, sausage, hash brown, black pudding.
A new twist on the traditional fruited teacake, our chia and sultana brioche offers something a bit different for customers looking for a tasty fruited bread. They work well either toasted or untoasted and can be topped with fresh fruit for a filling fruity afternoon treat.
Who’s going to cook it?
Liz says it is important to consider staffing when it comes to breakfast offers. “Staffing can be an issue for licensees looking to develop a breakfast, as they either have to hire in extra staff or cook the breakfasts themselves,” she says. The breakfast has Liz herself cooking all the dishes, which she says have become her “speciality”. But she has brought in another member of staff to help during the time it is served. “The pub has a full-time barman who helps cook during lunchtimes,” she adds, “and a cook who comes in once a day during the week as well.” It’s a tweak to the business plan for which the late risers of High Littleon will be truly thankful.
If you would like to try any of our new products please visit: www.specialitybreads.co.uk/inapub
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EXCEPTIONAL BRANDS TO INSPIRE YOUR EVERYDAY MENUS More than half of consumers would pay more for a dish containing a branded cheese.* Indulge your customers with award-winning products from our professional range.
For recipe inspiration visit lactalisfs.co.uk *Research commissioned by Lactalis Professional, March 2018. n=507 UK consumers.
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PART 2: SIDE DISHES
top side dishes
Mac ’n’ cheese: the hip new name for macaroni cheese
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A bowl of fat chips was as adventurous as it used to get, but these days sides are as much a part of a meal as the main dish. In the second of a three-part series looking at raising food sales in your pub, here are the top four most popular and profitable options for a bit on the side.
by JAMES EVISON
Mac ’n’ cheese
According to research firm Horizons, the prevalence of mac ’n’ cheese on menus has increased by a whopping 550 per cent since 2010. Prices for the dish (as a side) on menus vary from around £2.50 to £3.75, which makes it a great upsell for sharing dishes and those looking to add a few carbs to a lighter lunch or dinner dish. Operationally, mac ’n’ cheese is easy to incorporate into the kitchen, especially where pasta is already on offer. Beyond mac ’n’ cheese, pasta is usually a cost-effective side with good margins, and by offering extra toppings and additions, you can encourage customers to spend a bit more. It works well as a side for burgers and other classic American dishes such as hot dogs and ribs. Lactalis, which offers a specialist mac ’n’ cheese recipe, and other dish inspirations to maximise the use of cheese, claims the dish has “real versatility” on pub menus. Heloise Le Norcy-Trott, marketing and category director at Lactalis, says: “Whether it’s being served as a main or a side dish, the right ingredients will ensure yours stands out above the rest – starting, of course, with the cheese. “We help pub operators turn
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everyday dishes such as mac ’n’ cheese into exceptional additions to their menus, with award-winning cheeses from our leading brands including Seriously, Président and our Somerset cheese brand, Cricket St Thomas.”
Stars in their fries: stick some funky cheese on your chips and you have a trade-up dish
Another option to add cheese is the on-trend side of the moment: dirty fries. It is a great way to premiumise your chips and add good margin, with a couple of simple toppings for around £5. Research by McCain Foodservice and Google also shows the number of searches for “best fries” has gone up 75 per cent over the past two years – and “dirty” was one of the most popular terms as well. Options for upselling and creating a good margin are almost limitless. The most popular version of dirty fries is an update on cheesy chips, often with variants on American chilli-cheese and jack cheeses. Adding guacamole and salsa or jalapeños is another popular move. Recently, dirty fries have also gone gourmet with truffle oil, parmesan, rosemary and artisan cheese options – with an increased price point, around £8 to £10, to match.
An incredible 1.3 billion chicken wings were eaten during the Superbowl this January, and like our American cousins, we love the side — there is even a National Chicken Wing Day for you to market the dish on social media. A popular dish in the takeaway, fast food, and fast casual markets, wings are a great upsell option for pubs. They are quick to produce and staff can be trained easily, with no requirement for specialist kitchen equipment. Options include hot wings with chilli sauce, sticky barbecue wings, southern fried wings, and peppered wings.
Spread your wings and fly: chicken wings are easy to produce and moreish
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This has been a traditional side dish on British pub menu for years – but also one ripe for upselling opportunities, and diversification from the stale sliced frozen baguette that has become a sad staple on many
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Light bulb moment: try different breads or an additional topping or two to take your garlic bread upmarket
plates. One simple option is to premiumise the bread from traditional baguette to artisanal produce such as ciabatta, flatbreads and sourdough. Ask your bread supplier about its range and then consider the price point and profit margin accordingly. Another choice is to keep your standard bread and add a series of toppings such as cheeses, rocket, caramelised red onion, and freshly roasted garlic. In terms of cheese, consider using a locally produced British product which customers would welcome as a food community-supporting measure. Another topping option is tomato and basil with fresh garlic or pesto, to create a freshly made dish offering great potential for upselling. Also consider making it for sharing. By offering this option for parties of four or more, you can increase the margin on an easy-to-produce dish, and simply follow the same recipe as a smaller version with larger quantities of ingredients.
With more than half of consumers saying they would pay more for a dish containing a branded cheese when eating out of home*, our authentic and award-winning professional range can turn everyday dishes into menu items that a diner will pay more for. Lactalis Professional is the foodservice division of Lactalis McLelland, part of a worldwide leader in the dairy industry with a portfolio of brands including Président®, Galbani®, Seriously® and Cricket St Thomas. We offer a wide variety of dairy products across the UK and Europe to the foodservice sector. We also provide recipe inspiration, as well as culinary support, in order to help foodservice operators maximise the use of cheese on their menus. For recipe inspiration visit lactalisfs.co.uk
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*Research commissioned by Lactalis Professional, March 2018. n=507 UK consumers.
play I make no apologies for these pages being dominated by football. After all, as you read this England are probably well on their way to making it to a second World Cup final (I write this in blind optimism before we bid farewell to June). Whatever England’s performance, hopefully you have fared well as a business. Research by PC World ahead of the tourn ament suggested 15 million people were planning to watch a game in the pub. However, 45 per cent said they wouldn’t go back if the viewing experience wasn’t up to standard. It just goes to show how demanding customers are these days and how pubs have to constantly review and improve performance to satisfy their expectations.
with MATT ELEY
Before you know it, the World Cup will be a distant memory and we will be back to the regular cycle of Premier League matches (see pages 43-44). The season after next (2019/20) will see a new entrant into the sports broadcasting market, with Amazon snapping up the rights to 20 Premier League games. This could be a significant development in the way sport is watched in this country, but for now it’s a case of watch this space, as Amazon has yet to reveal much in the way of detail about what this means for pubs. What is clear is football will remain a popular way of attracting customers, but pubs will have to work even harder to ensure they are the best place to catch the action.
Hackney’s Gun crowned BT Sports Pub Cup champs after shootout A London pub is £5,000 better off after winning the BT Sport Pub Cup in a thrilling match at the home of Leicester City. The Gun from Hackney beat the defending champions, Liverpool’s Liver Vaults, 5-3 on penalties after the match ended in a 1-1 draw. The Gun won free BT Sport for a year and £5,000 to spend on equipment for the pub. Licensee Nick Stephens said: “It was a great game and could have gone either way. We are thrilled to be here and to win is just brilliant.” This year 64 teams took part in the tournament, held at a number of top football grounds across the UK. The Gun and The Liver Vaults qualified after winning regional heats in London and Liverpool respectively before winning their sections at the semifinals at the National Football Centre at St George’s Park. At the King Power Stadium fi nal , the teams were led by celebrity managers Robbie Savage (The Gun) and John Hartson (Liver Vaults).
40 JULY 2018
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The England Test side has a little break while the one-day boys have a crack at India in the game’s shorter formats. July 3, 6, 8, 12. 14, 17
July 15 is all but guaranteed to be the biggest day ever for British sport. Andy Murray beats Kyle Edmund in the Wimbledon men’s final before Harry Kane fires England to World Cup glory. Well, we can all dream. Wimbledon July 2—15, BBC
Happening this month British Grand Prix
This F1 season is gearing up to be one of the closest in years. Lewis Hamilton will be looking for victory on his home patch. July also sees Grand Prix action in Germany and Hungary. July 8, Sky Sports
The Open Championship
International Kissing Day
Here are a few World Cup facts to impress your customers so much they will never think about going anywhere else for a drink… 1. The last time the World Cup final was held on any day other than a Sunday was on Saturday July 30, 1966. If only they changed the day — that’s clearly what the problem has been all these years. 2. If you were to match a menu to potential finalists you might want to think German, Brazilian, French or Spanish — the four most favoured sides ahead of the tournament. 3. This will be the 21st World Cup final since the tournament began in 1930. Brazil have won it the most (five times), with Germany and Italy winning four titles each.
The best players in the world head to Carnoustie for the third major of the year. See next month’s Inapub for more on golf and the Ryder Cup.
How do you feel about public displays of affection in the pub: pass the bucket or turn a blind eye? If ever you were to encourage it, now would be the time.
World Cup final: did you know?
American Independence Day
Time to stock up on American beers, burgers, hot dogs and pulled pork and listen to some tunes from the other side of the Pond. What do you mean, that sounds like any other day? July 4
4. Budweiser has been monitoring noise levels at 10 UK sports pubs to find the most euphoric. Its King of Pubs will win a £10,000 prize, which is better than a kick in the Nicky Butt. 5. The final will be played at Moscow’s 81,000capacity Luzhniki stadium on July 15 at 4pm. It was where the tournament opened back on June 14.
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Big game hunters by MATT ELEY
Some of the Premier League’s finest will barely have had time to recover from their World Cup exertions when the domestic season kicks off again. Not even a month will have passed between the World Cup trophy being handed out and the new campaign beginning. With that in mind, here’s our guide to the Premier League season ahead.
When does it begin? The first Premier League games of the 2018/19 season are scheduled for Saturday August 11. That’s one week after the start of the English Football League. Curtain-raiser the Community Shield,will be live on BT Sport on Sunday, August 5. Champions Man City will take on FA Cup holders Chelsea.
Which games will be on live?
Premier League opening fixtures All matches to be played on Saturday 11 August at 3pm. Arsenal v Man City Bournemouth v Cardiff Fulham v Crystal Palace Huddersfield v Chelsea Liverpool v West Ham Man Utd v Leicester Newcastle v Spurs Southampton v Burnley trade.inapub.co.uk
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At time of writing, details of the season’s first live games had not been released. Sky and BT Sport’s picks for August and September will be revealed on July 6. Live games for the next two months will be announced shortly before the season begins, on August 7. We don’t have a crystal ball but we’d wager the champions, Man City, heading to the Emirates for Unai Emery’s bow as Arsenal boss might be one game that attracts the cameras. The opening round also sees Manchester United host Leicester and the returning Fulham face Crystal Palace in an early London derby.
Arsenal and Spurs fans will be looking forward to resuming the battle for bragging rights in north London
Who’s got what? For now, it is a case of as you were, as we enter the final year of the current rights deal. Sky has the rights to 126 Premier League games and will show them at the usual times on Fridays, Saturdays, Sundays and Mondays. BT Sport has the rights to 42 Premier League games and, for this season, will continue to show them on Saturdays, usually at 5.30pm, along with six midweek fixtures. Outside the Premier League, Sky has rights to the EFL, Carabao Cup and a host of international fixtures, while BT has sole rights to the Champions League and Europa League, along with the FA Cup. Pubs without a subscription can catch some FA Cup action on the BBC and England’s games on ITV.
I thought Amazon was getting a piece of the pie? It is — but not until the start of the following season. The rights deals for the 2019/20 season were recently completed, with the online streaming service breaking the stranglehold Sky and BT have had for six seasons. That said, Amazon only has the rights to 20 games, played over two rounds of fixtures for three years. If the move works for the company, though, it could have longterm implications for the way live sport is screened in pubs and beyond.
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No rest for the wicked: Premier
What’s happening with pricing?
League stars like Mo Salah and
Well, we don’t know whether Amazon’s entrance into the market could mean pubs potentially need a third subscription. BT Sport has revealed some changes for the season ahead. It is moving the way it works out prices from the 2010 to 2017 rateable values. It is also imposing a price increase, capped at 4.9 per cent for current subscribers. Bruce Cuthbert, BT Sport director for commercial customers, said: “If you’re an existing customer and your rateable value has gone up considerably, you will only be paying 4.9 per cent more for your package than last year. Some operators whose rateable value has gone down may get a price reduction, though others will still see a rise.” Sky has also confirmed there will be some price rises but has promised that no pub or club will see a rise of more than five per cent.
Nicolás Otamendi could be almost straight back to work after the World Cup
We don’t have a crystal ball but we’d wager Man City heading to the Emirates might be one game that attracts the cameras 44
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Any extras? Both main broadcasters continue to offer support to customers in the form of posters, point-of-sale, social media assets and advice. “This summer we are also launching a new range of free, game-chang-
ing support tools which will be available to every Sky Sports customer,” says David Rey, Sky Business managing director. These include customisable fixture posters, a new social media tool designed to make things simple and a new training website, called The Training Ground, featuring bite-sized video content, best practice and guides to help customers understand and market live sport. BT Sport recently announced details of a link-up with Google to give 800 customers access to free digital training and will continue to run its successful BT Sport Pub Cup initiative (see p40).
And who’s going to win the title? If only we knew. Man City will be the favourites after romping to a record 100 points and finishing 19 points ahead of their closest rivals, Manchester United. That said, nobody has defended the Premier League title in a decade, so they might not find it such a stroll as last time out. Cardiff are the 2,000-1 outsiders… which is a long way short of the 5,000-1 you could have got on Leicester the season they achieved the unthinkable.
trade.inapub.co.uk 26/06/2018 04:13
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23/04/2018 26/03/2018 13:50 14:49
The great outdoors by MATT ELEY
With childhood obesity levels at record highs and parents more likely to bring their children with them when they head to the pub, providing a quality play area can bring a bundle of benefits. Keeping the children happy, safe and entertained is an almost guaranteed way of encouraging their folks to stay with you for just a little bit longer. It’s a strategy that has been paying dividends for multiple operator Colin Stuart of Blackwater Bars. He teamed up with Heineken’s Star Pubs & Bars division to open the Cook House Pub & Carvery in Prestatyn three years ago.
Play it safe Accidents do happen, so do your best to make sure you and your customers are protected. Start on the right foot: make sure you use a company that provides equipment that meets safety standards. Regular checks: check equipment for safety and the entire area for things such as broken glass and damaged fencing. Record it: note down when you do your inspections for your own records. Policy: have a play area policy in place, letting people know things like the age of children who can use equipment and that food and drink can not be taken on to equipment. Signs: make the rules clear, with signs around the area.
• • • • •
For further advice on play area safety, visit the Royal Society for the Prevention of Accidents’ website at www.rospa.com
It took a major investment from Star (around £600,0000) and Blackwater (a further £120,000) to transform what had been a venue known for having a late-night licence into a family-friendly pub with a play area.
Reap the reward
The expense has paid off, though, with the pub winning Star’s Best Outdoor Area award in 2015 and a second Cook House, with an even bigger investment, now opened in Liverpool. Colin explains how the outdoor area in Prestatyn has grown. “There’s a designated children’s play area, which has evolved over the time we have been here. It is in an enclosed, no-smoking, family-friendly area,” he says. “We have recently added a candyfloss machine and slot machine rides for younger children, which they can go on for 50p a ride. We also do face-painting at weekends and have started doing breakfasts with themes such as Frozen, where we get actors to come down and play the parts.” There is also a children’s menu and events designed for families — such as a royal wedding garden party complete with a bouncy castle. It ensures the pub is busy throughout the day, although Colin says trade can tail off
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Fun for all the family: The Cook House (top left) has located its play area so parents can sit nearby, while Jackson’s Boat’offers a pirate ship
Informally zone your garden, creating a children’s area away from any roads, smoking areas and places where other customers enjoy a quiet drink or meal
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when families go home. “We are busy from 9am to 9pm, so we don’t want to sound greedy, but this is a pub, so we want our drinkers as well,” he says. “At the new venue in Liverpool we have a 9.30pm curfew for children. It is part of a licensing requirement and we don’t want to morally dictate to people but because it has been like that from the start, it does bring in different people later on.”
The garden has been designed so as well as being able to sit nearby, parents can also see what is going on from inside the pub. He adds: “We don’t have anyone out there all the time — this is a pub, not a crèche. But staff go out to see customers and will keep an eye on it but it is self-policing.” The biggest responsibility for pubs is ensuring play equipment is safe. Colin says: “Obviously we use a bona fide company and check it all the time. We check it every day and also carry out regular full risk assessments. We haven’t had any issues with it at all.” Star’s property and strategy director, Chris Moore, adds that providing the right environment is essential for keeping families happy. “A priority should be to ensure your
boundaries are secure and children can’t get out. Then informally zone your garden, creating a children’s area away from any roads, smoking areas and places where other customers enjoy a quiet drink or meal. “Provide shade for babies and bring the space alive with giant games like Jenga, coloured outdoor bean bags and, for younger ones, activities such as sandpits and small tables and chairs with drawing materials.” Another pub that has seen its outdoor space transformed is Jackson’s Boat in Sale. Last year the pub introduced a £12,000 pirate ship play area featuring a deck slide, ship’s wheel, gang plank and a net climber. One of the key benefits was helping to keep a local junior football team that uses a nearby field entertained. Pub manager Dionne Blackshaw says: “The pirate boat is really lovely, we are delighted with it and the new play area has really been the icing on the cake for the refurbishment. It provides a fantastic, safe place for children to play while their parents can sit outside enjoying a drink and food. We have also restored our nearby football pitch, bringing it back to its former glory, and have agreed the Brooklands Dragons, a terrific local community football team, can use it.”
JULY 2018 47 26/06/2018 04:21
stay 11 Things that go bump in the night by JAMES EVISON
If you’re not sure whether your pub has any paranormal patrons, professional ghosthunters may be able to help you find them
Are you scared of ghosts? Is your pub haunted? It is a bit of harmless fun, and certainly worth promoting, if you have a pub with a long history. If you are in a listed building, chances are there are several stories of barmaids or landlords haunting the rooms. Could you sell a ‘haunted stay’?
An example of a pub with a strong haunted history is Ye Olde Trip to Jerusalem in Nottingham. The Greene King site, which claims to be the UK’s oldest inn, is run by Karl Gibson. Karl says: “When you look at the The Trip, you know there are stories to be told by the sheer age of the building. Our most famous ghostly element is the cursed galleon, which has been around for hundreds of years. “The curse goes that anyone to touch it or specifically clean it, then dies or becomes
fatally ill. Most of the tales have come via previous staff, who have experienced odd goings on or been told stories. The pub used to be owned by the Ward family and people say the spirit of George Henry Ward, known as “Yorkey”, often visits the pub and taps people on the shoulder.” Pub accommodation experts Guestline say creating a bespoke offer – such as haunted stays – helps to set your site apart from local hotels. According to a recent survey by Stay in a Pub, only a quarter (27 per cent) of travellers would choose a pub over a branded hotel for their accommodation. Nevertheless, the trend towards converting upper floors or outbuildings is one of the most potentially profitable venues for pubs to explore. Often these areas will come with ghostly stories attached. Chat to regulars and locals to find out the history of these buildings and see if you can come up with a story about former tenants. Once you have the story, local or even national press interest can help spread the word. Karl says: “Every year through the local press we talk or present our ghostly history, especially around Halloween. You
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stay. can also find videos on YouTube talking about it.” Lorna Jane Smith, who runs events and bookings for The George Inn in Southwark, London, says there is “definitely a story to be sold” when it comes to ghosts. “We have had celebrity clairvoyants looking for sensory experiences,” Lorna says. I have had two such candidates in the last three years, who we have taken on a ramble through the dwelling, and they seemed impressed by the amount of ghouls still residing here.”
We do everything we can to welcome everyone – and the ghosts play a part in that
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Stay in a Pub’s survey reveals two-thirds of customers now book online, with the figure going up even higher for millennials. You could list your rooms on sites such as directory HauntedRooms.co.uk or English Country Inns’ listing page for haunted inns. Costs for the latter are £64 a year, while the former offers bespoke pricing. It could also be worth trying to create a bit of a stir about your haunted rooms on social media (See ‘Hair of the Dog’, Inapub April 2018, for an example of a pub that caused a buzz with a photo of a supernatural patron). Lorna says: “I have not put any information of alleged sightings on any social media but would contemplate that as a spinner at Halloween.”
Nothing to be afraid of
But are there any negatives in the venue being promoted as “haunted”? Karl says: “There is no downside to this, it’s a great way for visitors and regulars to see a rich history in a different way. We are very proud and do everything we can to welcome everyone – and the ghosts play a part in that.” Lorna says: “Definitely not. It is its history. I just don’t want to join their forces. We love the fact that old souls live amongst us!” Make sure to check out local ghost walks and be in all the tourist guides, Karl advises. “The Trip has had a long-standing relation-
Ye Olde Trip to Jerusalem has built up a sizeable supernatural clientele over the centuries
ship with Nottingham ghost walk, which celebrates 25 years this year. Every Saturday we have guides who begin the walk from the pub then go around the local area explaining the rich ghostly history in our part of Nottingham. It’s very popular and great for locals and visitors. “There can be anything between 15 and 50 people every week on a walk. There will be a celebratory real ale created this year in July in honour of the 25 years.”
Who you gonna call?
Another way to beef up the pub’s haunted credentials is to call in the ghost hunters. The British Paranormal Association and several other ghost hunting firms should be able to assist. Inapub also contacted TV’s Most Haunted, which is shown on the Really Channel. A spokesperson for UKTV, which runs the channel, said the producers were always on the lookout for new pubs – and had visited several in recent series. A new show called Help! My House is Haunted also features pubs. A number of pub visits are on the UKTV online channel, including The Fleece Inn in West Yorkshire, and Ye Olde Kings Head in Chester, Cheshire. Could a guest from beyond the grave make your pub famous too?
JULY 2018 49 26/06/2018 04:24
Never BBQ always braAi BRING OUT YOUR INNER SOUTH AFRICAN FOR MORE INFORMATION, PLEASE CONTACT SAVANNAENQUIRIES@DISTELLINTERNATIONAL.COM
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Draught made easy by MATT ELEY
For customers, there is little as frustrating as waiting in a long queue for a drink only to be served something that makes the entire experience feel a little flat. Innovators in the sector are always looking for new ways to save you time and money when it comes to dispense. Here are some of the best products on the market. Beer & cider Carlsberg
Carlsberg’s DraughtMaster system (left) offers a way for pubs with limited cellar space to offer a sizeable range of beers, while Heineken’s SmartDispense promises big savings on energy bills, among other benefits
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In an age when new breweries are popping up all over the place and customers are wanting to try new things, it is inevitable that more lines will be seen on bars. This puts increasing pressure on cellars, many of which have little room to manoeuvre at the best of times. Carlsberg’s DraughtMaster is designed to help pubs and bars with little or no space that can’t guarantee big volume sales but want to offer a comprehensive range of beers. It uses 20-litre PET kegs, replacing CO2 with an in-built air compressor, which only requires water, a power supply, drainage
and space for installation. Carlsberg says it also increases beer shelf-life from a week to a month. Meanwhile, the Carlsberg Quality Dispense System, which was launched last year, keeps beer cool as it makes the journey from keg to glass, to ensure it arrives in the best possible condition. Carlsberg’s Matthew Kelly says: “We know that enhanced quality behind the bar will create a memorable experience, which in turn is more likely to encourage customer return, making it really important for operators to get right.”
Heineken says that one of the key benefits
Funkin offers a way to speed up cocktail service, having launched draft versions of the UK’s four most popular cocktails earlier this year
of the SmartDispense system it launched four years ago is that it too keeps beer and cider in tip-top condition and means licensees do not have to clean lines as regularly. It uses hydrocarbon technology to cool and insulate beer from keg to tap, meaning that the first time the beer sees light is when it enters the glass. With less water, gas and chemicals needed for line cleaning and by reducing the energy required to maintain cellar temperature, Heineken believes the system helps pubs cut their energy bills significantly. Heineken says: “SmartDispense technology has revolutionised the way draught beer and cider is stored and served, consistently delivering cold in-glass temperatures highly efficiently, without the need for cellar cooling on smaller systems.”
The Cellar in Your Pocket
Advances in mobile technology are making it easier for licensees to keep an eye on what’s
coming out of the cellar wherever they are. Vianet’s iDraught system helps you keep an eye on cellar temperature, how much beer is being poured and dispense temperature.
Spirits & cocktails Jägermeister
Similarly, Jägermeister says its tap machines increase repeat sales because they make a statement, catch the eye and enable perfect serve of ice-cold shots.
Funkin has recently done its bit to speed up the slowest of serves: the cocktail. Earlier this year it launched four of the UK’s most popular cocktails on draught. These are: Pornstar Martini, Pina Colada, Pink Grapefruit Gin Collins and Mojito. Funkin says the system reduces wastage and speeds up service. Furthermore, one in three people said they would drink cocktails on tap. Funkin’s innovation champion Aiste Valiukaite says: “Having worked in a variety of outlets throughout my career, the draught cocktail concept is one that allows bartenders to serve quality cocktails in a flash, giving them time to engage with the customer and enhance their overall experience. The liquid is served from 20-litre kegs that can deliver up to 133 cocktails.
Frizzenti has also launched a range of cocktails on tap, including the Negroni, Espresso Martini and Aperol Spritz. However, it is still probably better known for doing the same with wine. Its range of wine on draught includes three sparkling wines. It was the first UK company to launch a sparkling wine on tap, way back in 2007. In recent years it has also added reds and whites. The company describes wine on tap as “cheaper, faster, and more environmentally friendly than from bottles”.
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A Fresh Start.
After 50 years, it’s time to change your kegs. DraughtMaster™ is an innovative dispense solution that uses compressed air and PET single skin kegs to serve fresh pressed beer direct from the brewery. The compact modular design can fit into non cellar areas, allowing you to serve fresh beer when you previously couldn’t. Welcome to Fresh Pressed Beer.
For more information on how DraughtMasterTM can transform your beer sales call 0845 604 0294 www.draughtmaster.com DM_INAPUB_AD_v1.indd 1 ad page2.indd 53
20/06/2018 04:32 12:34 26/06/2018
time at the bar
PLATE OR SLATE? Where the nation’s publicans stand on the really big questions Cathy Price, The Red Lion UK-wide Cathy Price travelled the length and breadth of the country to visit every Red Lion in the land. She was praised by then Prime Minister David Cameron for raising the profile of pubs and was also named as the All Party Parliamentary Beer Group’s Beer Drinker of the Year in 2016. She wrote a book about her adventure: The Red Lioness: One Woman. Four Years. 90,000 Miles. 650 Pubs Plus. She recently joined the celebrations of the opening of a new Red Lion at the Blackpool Tower, where she enjoyed a beer named in her honour.
Plate or slate? I have nothing against slates but I do prefer a plate. I tried to eat at as many of the Red Lions I visited as I could, so I saw lots of things. I like a plate but it has to be a nice one.
Cask ale or cocktails? Definitely cask ale. I used to mainly drink wine but I discovered more about beer during the quest when Dea Latis (the beer group for women who work in the trade) got in touch. There are so many different types and styles and I tried so many all over the country. There is something for everyone. I still drink wine too, but I have never been a cocktail drinker.
Dogs allowed, or the only animals should be on the menu? Well, I’m allergic to dogs, so I don’t really want to be sitting next to one. That said, there are certain pubs where they should be allowed, especially with walkers in the country. Maybe some places could do rooms where dogs are allowed?
Cash or Apple Pay? I tend to use contactless these days. It was an issue because my local didn’t have it, so we ended up going to another pub because
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the cashpoint is so far away. They have got it at the other pub now and it is something that all pubs need to have.
Live sport or big screen ban? There’s a place for it, and obviously it will be on all the time in sports bars. In other pubs it’s great to go and watch a big game but it doesn’t need to be on constantly because people end up gaping at it and not speaking to one another.
Karaoke or pub quiz? I think karaoke. If a quiz is going on and you are not involved, you can’t have a conversation. Karaoke is a bit more fun and inclusive. Not that I am one to get up and sing.
Shabby chic or design shrine? Shabby chic. A lot of the Red Lions I went to looked amazing but you could never get in without making a reservation on a Saturday night. The food was great but it didn’t always feel as relaxed as a traditional pub. Some of the other ones I went too looked a little tatty from the outside and normally I might have walked past, but they were full of characters and atmosphere. I just thought, if you washed your curtains and put some fresh flowers out it would make such a difference.
trade.inapub.co.uk 26/06/2018 04:34
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The Wonston Arms in Wonston, Hampshire, raised £8,000 with a 24-hour Rowathon on a specially constructed beach at the pub. Locals rowed against the Men of Oar, a team of serious rowers who will race across the Atlantic for charity later this year, with the locals taking 14 minutes each at the oar while the Men of Oar pulled 2-hour shifts. Competitors ranged in age from 14 years up to 86-year-old local Ernie Knight. The pub stayed open throughout the 24-hour challenge, with locals bringing in cakes, bacon sarnies and fruit for the rowers. Funds raised will go to the Men of Oar’s chosen charities Bowel Cancer UK & Combat Stress UK.
THE COLLECTION TIN What pubs around the country are doing to help good causes A bagpiper has broken the world record by playing for 27 hours at Hootananny’s in Inverness. Andrew Maclennan raised £4,500 for charities including Highland Hospice, Maggie’s Cancer Care and the Drumnadrochit Piping Society.
The Ainsty in York was taken over by a ruthless gang, as it hosted a Peaky Blinders night. The event raised funds for Emmie Fafera and Leo Lengyel-Ducey, who have severe disabilities. Peaky Blinders actor Samuel Edward Cook was in attendance.
The Licensed Trade Charity used Mental Health Awareness Week to publicise how it can help those in the trade cope with stress. The charity’s research found work-based stress and anxiety to be the biggest personal problems faced in the sector. People with concerns are urged to call 0808 801 0550 or visit www.licensedtradecharity.org.uk
A team from The Dog & Gun in Banbury hiked 60 miles from Windsor Castle to the pub. Landlady Georgina Worral said they raised around £4,000 for the Make a Wish Foundation. Entries are open for the 2018 Henley Pub to Club Swim.To enter visit www.brakspear.co.uk/swim
LANDLORD OF THE MONTH The Three Moles in Selham, West Sussex, has been named Prostate Cancer UK’s Landlord of the Month July, after hosting the Worlds Biggest Pub Quiz and an auction of items donated by locals and businesses. Landlords Tom Richardson & Ollie Boulton raised more than £1,060 for the charity Tom & Ollie said: “We decided to support Prostate Cancer UK because they have helped some of our customers through difficult times and are still supporting other customers. It is a subject that isn’t talked about enough and anything that can be done to raise awareness is a must. “Our customers are always supportive of charity events but even we were shocked by just how much was raised on the day, bearing in mind we are one of, if not the, smallest
pub in West Sussex. The pub was packed, and we look forward to organising similar events in the future. “We are really pleased to be named Landlord of the Month, what an honour! 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.” Men United Arms is Prostate Cancer UK’s fundraising initiative that encourages licensees to raise awareness amongst their customers, and funds to help beat prostate cancer. To sign up for a fundraising pack or receive more information, visit prostatecanceruk.org/menunitedarms
Are you raising funds for a great cause? Let us know at email@example.com
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trade.inapub.co.uk 26/06/2018 04:39
The most popular regulars from across the nation 1
The Royal Pier, Aberystwyth You’ll find this cool dude catching his rays at multi-site venue The Royal Pier. The twoyear-old British Bulldog belongs to former BII Licensee of the Year Lee Price, who is clearly winning when it comes to pets too.
2. Crunchy 2
The Chandos Arms, Colindale, London “Nobody is going anywhere near that pint until my owner is back, right!” OK, OK we are not going to argue with regular customer Crunchy.
3. Kia and Hannah 3
The White Hart, Pennington According to owner Laura Pollard this pair of Siberian Huskies have perfected their “feed me” cute faces. Looks like they’ve perfected finding a good spot for a snooze too.
4. Max 4
The Windmill, Clapham, London Bernese Mountain Dog Max is a “boutique dog fit for a boutique hotel” according to the team at the Young’s venue. He also likes a spot of table dancing.
5. Charlie 7
The Cellar House, Norwich Charlie is one of that growing breed of tech-savvy dogs that has his own Twitter and Facebook accounts (@pubdogcharlie). That said, he is also a retriever who refuses to fetch a stick. Dogs these days…
The House Without a Name, Bolton Harry, pictured here with customer Dave, is a popular pooch. Licensee Jon-Paul Nolan says: “Harry is very timid and shy, so if he comes to you, accepts a free biscuit or even just doesn’t run a mile because you scared him by breathing, then you’re very honoured.”
Taybridge Bar, Dundee Husky Levi sparked a search lasting for hours when he slipped his collar whilst waiting for his owner outside a shop in Dundee. She was mightily relieved when she realised he had headed to the Taybridge Bar to spend some time with the locals.
Sussex Yeoman, Brighton Saffy is a popular figure in on the Sussex coast. Though she lives at The Yeoman, she is seen here up the road at The Duke of Wellington, where she likes to go to watch the rugby.
The Alford Arms, Frithsden, Hertfordshire He describes himself on his Twitter biog as “Hard walking, squirrel-chasing, Mini Cheddar-munching chairman of Salisbury Pubs.” We can’t add to that, so he could probably be a pub trade journalist as well. 6
Dead Crafty Beer Company, Liverpool It’s not just the beer that’s crafty at this Liverpool venue – check out this cute Tibetan Terrier. You can even get “Dead Crafty” branded dog treats at the bar.
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time at the bar
HAIR OF THE DOG Tales of the unexpected from the wonderful world of pubs
Nailing it for the man in the pub
Lost in translation your social importance of managing We’re often on about the comes to it en ning your response wh media presence and ow any negative reviews. e n, landlord of The Georg Hats off, then, to Dewi So to respond ick qu s wa o wh or, ng , Ba (a.k.a. Y Sior) in Bethseda on TripAdvisor. left a disparaging review itor vis h glis En an en wh huffed a,” are the in lk after a wa “A group of us turned in ordered, we en wh y wa hta raig G. “St dissatisfied customer Jon talking in d rte sta re English and then the locals realised we we k.” bac n’t be going Welsh and laughing… Wo hise with n I say that I fully empat Ca “ : lied rep rd The landlo a few of and I when visiting the pub. the dilemma that you felt io nar sce e sam ct tims of this exa my friends have been vic and ain Sp , ary, France when on holiday in Hung tely devastated that olu abs re we We . Germany everyone started bar the when we walked into French, Spanish and conversing in Hungarian, !” German instead of Welsh
Change of use application It was only 11 years ago that most bars in the land were wreathed in cigarette smoke. But these days the smokers have become fugitive figures, cast out from the welcoming interior to huddle around the outdoor ashtrays. Puffers at The Alma in Copford, Essex, found themselves shut out even there, as they approached the butt bin to be confronted with a sign reading: “Please do not use: we are living here”. “We” was a pair of blue tits who had settled on the ashtray as the perfect place to raise their four chicks. An RSPB spokesman told the BBC: “It may look like an odd place to set up a home, but there’s probably a quite a bit of room in there to build a nice warm nest.” Perhaps they were hankering after that traditional 20th-century pub atmosphere.
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Pubs have been transformed, haven’t they? What was once a bolthole for beery blokes has welcomed in the ladies and become a more inclusive space, offering all things to all people. Witness this glowing write-up from a 1990 issue of dearly departed trade title The Publican: “The Sussex is unashamedly a man’s pub. Many women hate it. The reaction of some female newcomers delights the regulars.” Fast-forward 28 years, and we find a London pub still excluding women… with the news that The Prince of Peckham has opened the UK’s first men-only nail bar. “My aim is to bring nail care for men to a level where it becomes normal,” manicurist Jay Jay Revlon told the London Evening Standard. As the definition of what it means to be a man evolves, it’s great to see pubs continue as a place where people can be themselves – regardless of gender.
Best seats in the h ouse
They say watching a game in the pu b is the closest yo to actually being u can get at the ground. Th at’s certainly the Railway Tavern in case at The Dereham, Norfo lk, where landlor Sandford has insta d Paul Wellslled a stand in th e garden for fans the World Cup. to watch The 150-seater sta nd offers a view of four giant scre opposite, and he ens has re-named hi s pub “The Engl for the duration of ish Tavern” the World Cup in Russia. Paul has also insta lled 17 TV screen s to show the foot an additional ou y, and tdoor bar, with sp ace for around 50 the pub site. The 0 people on investment has cost Paul almos t £5,000 and he was hoping fo r a good run by England in th e tournament, to make it all wo rthwhile. At the time of going to press it all seemed to be go ing quite well…
trade.inapub.co.uk 26/06/2018 04:52
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“I choose not to place ‘DIS’ in my ability,” said Robert M Hensel, the Guinness World Record holder for the longest non-stop wheelie in a wh...
Published on Jun 30, 2018
“I choose not to place ‘DIS’ in my ability,” said Robert M Hensel, the Guinness World Record holder for the longest non-stop wheelie in a wh...