Inapub Magazine August September 2019 Issue 89

inapub Inapub_AugSep2019_Masthead.indd 1

Wrap template masthead .indd 1

Issue 89 August / September 2019 ÂŁ4.95 trade.inapub.co.uk

19/08/15 11:07

19/08/17 5:37

inapub Inapub_AugSep2019_Masthead.indd 1

Wrap template masthead .indd 1

Issue 89 August / September 2019 ÂŁ4.95 trade.inapub.co.uk

19/08/15 11:07

19/08/17 5:37

inapub

Issue 89 August / September 2019 £4.95 trade.inapub.co.uk

BEERS, WINES AND

SPIRITS Could you host a medium night? p01 cover ideas.indd 1

19/08/17 16:21

XXXXXXXXXXXX 10 TOP

Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 1. Xxxxxxx Xxxx

1

2

4

6

9

7

10 8

trade.inapub.co.uk ad page 2.indd 55

XXXXXXXX 2016 55 23/04/2018 09:10

I

53

p 5

this month Apprenticeships• Carbon footprint menu

18

drink Festive cocktails • Student drinks

34

eat

46

play Medium nights • Rugby World Cup

54

stay A rural survivor • Toiletries

58

back-bar business Indoor plants • Safe drinking for students

p

p

p

p

p

p

Christmas menus • Party food

62 time at the bar Top 10 pubs named after real people

’m particularly invested in the start of the new university term this autumn. My niece will be packing up her toaster and fancy dress collection and heading off to Nottingham, which perhaps explains the focus on all things students in this issue.

Despite rumours that today’s undergrads drink and visit the pub less than generations before them, they remain a profitable lot for those venues who get it right. We turn the spotlight on student drinks on pages 28-32, and ask charity Drinkaware how licensees can help keep students safe during the bacchanalian fest that is Freshers Week (naturally a concerned aunt will put safety first) on pages 60-61.

It’s not all about those who made it, or who want to go, to uni though.

Our lead feature looks at apprenticeships and asks why we in the pub trade aren’t making more of them. An estimated £400m of available funding for apprentices went to waste in the last year which, given that staffing remains one of the biggest headaches in the industry, seems like a missed opportunity. It’s no silver bullet but apprenticeships could have a big role in the future of the pub industry.

Talking of the future, our feature on medium nights on pages 48-49, makes an interesting read – but maybe you already knew that?

p

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

58

p

Multimedia Journalist Ruth Scammell 07884 868 365 • ruth@inapub.co.uk

19

p

Contributors Matt Eley, Richard Molloy, Jackie Cooper

52

p

Production editor Ben Thrush 07810 620 169 • ben@inapub.co.uk

43

p

Chief executive Barrie Poulter 07908 144 337 • barrie@inapub.co.uk

9

p

Visit us online at trade.inapub.co.uk

p03 contents.indd 3

Sales manager Katy Robinson 07884 868 364 • katy@inapub.co.uk Subscriptions trade.inapub.co.uk/magazine 0800 160 1986 • subscriptions@inapub.co.uk 19/08/27 16:34

Health, housing or money problems?

We offer emotional support, practical advice and financial grants.

Call our helpline 0808 801 0550 or visit www.licensedtradecharity.org.uk The last thing you want to do is bottle things up.

ad page2.indd 4

19/08/27 1:42

POSTCARD from the pub frontline

NOVEMBER / DECEMBER 2017 What have you found in your pub garden this summer? The odd jacket maybe, an umbrella, a bit of loose change among the grass?

When licensees David and Sue Potts invited archaeologists into the garden of The Market Inn in Faversham, Kent, they unearthed rather more, turning up a treasure trove of Roman and Anglo-Saxon artefacts.

David, who has history degree and takes a keen interest in local history, said: “I knew that these guys had been looking for Saxon finds in Faversham for a while, in particular the socalled Kings Manor, and I suspected there might be some evidence of human activity near the pub, but I don’t think anybody expected anything on this scale.”

Volunteers from the Faversham Society Archaeological Research Group discovered some “amazing examples” of

p5 postcard.indd 5

Anglo-Saxon pottery, as well as a large number of deer and 5 wild boar bones. They also pointed to a large quantity of slag as evidence of metalworking in the area.

Dr Pat Reid, who oversaw the dig, said: “What we have found is an early Anglo-Saxon site, which we’ve been searching for in Faversham for the last 15 years. We asked Sue and David whether we could dig here and fortunately they agreed. They have both been tremendously helpful throughout and great hosts.

The Shepherd Neame pub remained open for business throughout the dig, adding another layer of history to a site that has been used for centuries. Perhaps a few hundred years from now future archaeologists will be digging out pound coins and piecing pint glasses back together as evidence of merrymaking in 21st-century Faversham.

19/08/17 16:43

IN THE TRADE THIS MONTH Greene King and Ei Group sold It was all happening in pub mergers & acquisitions this summer, with Greene King snapped up by a Hong Kong property developer for a cool £4.6bn and Stonegate pub company (765 pubs) announcing an audacious takeover of Ei Group (4,000 pubs). The move will make Stonegate the UK’s biggest pub company. Both purchases have the scale to significantly change the pub market but for the time being it’s business as usual for all affected licensees.

Amazon Prime teams up with BT Sport One of the most popular stories on the Inapub website this month was the news that a new Amazon Premier League pass via BT Sport will allow pubs to screen extra Premier League games this December. There is no requirement to be an existing BT Sport customer. Prime has the rights to 20 matches per season over two fixture rounds.

TOP STORIES ON TRADE.INAPUB.CO.UK Pub celebrates Christmas in August with three days of madness TripAdvisor users read 9 reviews to make a decision An alcoholic water has been launched 3 more ways to drink pink

Sunday pub roast not to be missed A Sunday roast in the pub has been named the sixth-most unmissable experience in the UK by travel guide Lonely Planet. Its new book, Ultimate United Kingdom Travelist, ranks the top 500 experiences across Britain.

Toilet cleanliness affects choices A survey has revealed a mere five per cent of people think the toilets in pubs, bars and restaurants are “spotless”. In a survey of 2,000 people, commissioned by the Formica Group, two-thirds also said the cleanliness of a bathroom reflects the quality of the food served.

Landlord takes a gamble with £1 roast dinners

Jodie Kidd is beer drinker of the year Landlady of the Half Moon in Kirdfood, Sussex Jodie Kidd – who incidentally also used to be a mega famous supermodel – was given the award by the All-Party Parliamentary Beer Group. As featured in Inapub last year, she became a landlady at the pub back in 2017. Mike Wood, Chairman of the All-Party Parliamentary Beer Group and MP for Dudley South said: “Jodie has been a tireless campaigner for UK beer and pubs. Last October, she led a delegation of brewers and fellow publicans to deliver a petition with over 100,000 signatures to 10 Downing Street that had been collected as part of the ‘Long Live the Local’ campaign. This called for action in the Budget of the eye-wateringly high level of tax paid by UK beer and pubs. UK beer drinkers were enormously grateful that the chancellor heeded their call. Jodie is vivid proof that beer and pub lovers are not all old, male and stale!”

6

p6-7 news.indd 6

AUGUST / SEPTEMBER 2019 19/08/27 17:05

of

this month.inapub THE WAY I SEE IT BRIGID SIMMONDS

TWEET ALL ABOUT IT

What a 10 years it has been at the BBPA

For his feature on party food in this issue (see p42 to 44), Inapub’s contributor and ex editor Matt Eley asked the good folks of Twitter what the best pub party snacks were. Here’s what we found out…

It is little over a month until I step down as chief executive of the British Beer & Pub Association after 10 years.

And what a 10 years they have been.

From various campaigns to reduce beer duty and business rates, to improving accessibility in pubs, it has been a pleasure and privilege to serve both Britain’s national drink and the great British pub.

Although I will soon be standing on the side-lines, I will continue to be a passionate advocate for British beer and the great British pub for years to come. I often say in interviews, if you don’t use a pub you will lose it. On one hand it is great that both tourists and local communities put such a high value on local pubs, but on the other, pubs can only remain viable if we go out and socialise in them. Increasingly, with such an emphasis on mental health, we also realise that pubs are the place where all generations can meet and are an important force in preventing isolation and loneliness.

Although there are many challenges to come, not least leaving the EU, I am immensely proud of everything we have achieved as a team and as an industry during my 10 years at the BBPA. We have created strong support for a British manufacturing industry and put pubs at the heart of tourism and the hospitality sector. The Long Live the Local campaign also goes from strength to strength. Let us hope all our hard work results in a duty cut at the next Budget. Sajid Javid was the first exchequer secretary to cut beer duty. It would be a great end to my 10 years of championing beer and pubs for him as Chancellor to cut beer duty again.

Buffalo wings @GingerElvis Chips chips chips chips chips! Universally popular, easy, cheap etc @AmyinSuffolk Nachos. I also think the humble onion ring is often overlooked. @PubShowUK Pub in Worcester just brings out bowls of sausages and roast potatoes and whacks them on the bar. In my opinion it is the ONLY reason to need to visit Worcester. @moseleyscream It has to be curry... @scampish Jalapeño poppers, potato skins + sour cream @F1Rosy I particularly enjoyed one pub up in the Lake District that put a bowl of roast potatoes on the bar to share. @corbettcollins Pigs in blankets should be a staple in any pub, throughout the year.

Also, pubs that don’t do food but serve cobs are on another level. @TomEPCarroll

Brigid Simmonds is chief executive of the British Beer & Pub Association

4

Minimum number of hygiene stars needed before 58 per cent of customers would consider eating in a venue, Research from the Navitas Group.

Find us online every month at trade.inapub.co.uk @inapub

Inapub

@inapub_

AUGUST / SEPTEMBER 2019 p6-7 news.indd 7

7

19/08/27 17:05

Scream Lime Pie

There’s something about All Hallows’ Eve that seems to bring the puns out in people (as well as bringing the people out to the pubs, thankfully) and so we have this Scream Lime Pie from by Aryzta, made with a chocolate biscuit base, lime curd, cream & sugar black bat shapes. It’s being launched alongside a trio of other “beastly baked goods”: Toffee Apple Stack, Chocolate Orange Brownie Stack Traycake, and a Halloween Muffin.

0844 499 3311

Monin Pink Peppercorn syrup

The traditional tongue twister has it that Peter Piper picked a peck of pickled peppers, but in this day and age he’s much more likely to have picked a pack of this pink peppercorn syrup to perfect his perfect party punch. Use to pep up a G&T, soda or tonic water and in any number of on-trend pink cocktails. sales@b-opie.com or call 01795 476154

Stuff

What’s new in the pub this month

Christmas glassware

Along with the tinsel and baubles, glassware is set to shine this Christmas as customers go for tipples they can Instagram. Stemware specialist Artis is recommending these gold-banded coups and gin goblets, alongside art-deco inspired hi-ball and old-fashioned glasses for the festive season.

Christmas class in a glass.

020 8391 5544

Horlicks White Chocolate Malted Shake

Does your milkshake bring all the boys (and girls) to the yard? If not, maybe this new thick shake from Horlicks will. Previously more synonymous with sending generations of children off to the land of nod, this shake combines the brand’s “soothing malted taste with the richness of white chocolate” and contains no artificial colours, flavours or preservatives. www.aimiafoods.com

8

p8-9 stuff.indd 8

AUGUST / SEPTEMBER 2019

trade.inapub.co.uk 19/08/27 18:13

this month.

Hop & Hemp Lowdown Lager

Hops and hemp are old friends. In fact, they’re related, so making a beer with hemp-derived CBD, as this craft brewer has done, isn’t so far-fetched. Lowdown lager is one of two new brews using the cannabis product to hit the market from this brewer – the other being Easy Times IPA. Both are alcohol-free and include 8mg of CBD per 330ml serve.

Don’t worry, the CBD used contains no THC (the bit that makes you high). www.hopandhempbrewery.com

Hampton Water Rosé

He’s as American as a bourbon & cola but when rock ‘n’ roll royalty Jon Bon Jovi joined forces with his son, Jesse Bongiovi, and winemaker Gérard Bertrand to launch a wine, he turned to France. Made from Grenache, Cinsault and Mourvèdre grapes grown in the Languedoc, the pink wine was named in the Wine Spectator’s Top 100 Wines of 2018 following its US launch last year. Now we all want to lie down in a bed of rosé. www.hnwines.co.uk

The Valfather

Completing the Viking Legend trio of whiskies inspired by the Orkney-based Highland Park distillery’s Viking history, this single malt is the distillery’s most peated to date. Named after Odin, the mightiest of the Norse Gods, the spirit also has notes of vanilla, toasted cedar wood and a long finish offset by notes of crisp apple and sweet pear, says master whisky maker Gordon Motion. www.highlandparkwhisky.com

Pink Lemonade Muffin

We’ve all been busy drinking pink this summer but what about eating pink as well? This lemon muffin containing a raspberry and lemon curd filling, topped with pink sugar crystals and decorated with an edible yellow straw might be just the (pink) ticket. marketing.uk@aryzta.com

Greene King IPA

The Suffolk brewing company has been in the headlines of late (see p6) but its flagship brew deserves a mention as well for its brand new look. The popular pint has been brewed in Bury St Edmunds since 1928 and, while the beer remains the same, the brand has been given a fresh new look for 2019 and beyond. www.greeneking.co.uk

p8-9 stuff.indd 9

19/08/27 18:12

The real

by ROBYN BLACK

apprentices

James Nye, managing director of family firm Anglian Country Inns, not only has 12 apprentices across his nine pubs, he’s also undertaking a level seven apprenticeship himself. But when £400m of available funding for apprentices was left unspent (and sucked into government coffers, never to be seen again) why aren’t more licensees doing the same?

“I’m doing a level seven apprenticeship in order to do an MBA” James explains.

(Apprentices generally start at level two, but James is undertaking a higher-level apprenticeship in hospitality).“Doing it through the apprentice framework has made it very affordable for me but it also means I am promoting apprenticeships through the business and leading by example.”

The other 12 in the business vary in age and experience and between front and back of house roles – and there have already been some real success stories, James says. “One of our people came to us after they had dropped out of college. They

How it works: the apprenticeship levy Introduced in 2017, the Apprenticeship Levy requires all companies with a pay bill of more than £3m to contribute 0.5 per cent of their payroll costs to the scheme, which they then claim back for apprenticeship training.

This amount is then topped up by 10 per cent from the government.

Businesses with pay bills below £3m don’t pay into the fund but they still have access to government subsidies of 90 per cent of the cost of the apprenticeship, with the employers co-paying the additional 10 per cent.

However, funds must be claimed within 24 months. From the first tranche of funding, it has been reported that £400m went unused and got taken in by the government.

10

completed an apprenticeship with us and are now going to study a hospitality-related degree. It was really satisfying to help someone get to university through work rather than school.”

Anglian Country Inns hasn’t always had apprentices in the business and James admits they only really started looking into it when the Apprenticeship Levy came in.

Paying it “rather focused us” as he puts it (see “How it works”, left).

“I was initially sceptical that it was just another tax and another load of bureaucracy but since we had to pay in, I wanted to make sure we were getting what we were due back out.

“There are still additional costs, of course.

Once we’ve spent all the levy money, the Government covers 90 per cent of the remaining costs. For a business such as ours, that works out at about £30 a month for a junior apprentice.”

It is also worth mentioning here that for apprentices aged between 18 and 24, there is also a National Insurance break, with employers not required to pay the NI contribution for the duration of the program. And that, even if you are too small an operation to pay in to the levy, you are still eligible to take money out.

AUGUST / SEPTEMBER 2019

p10-11-12 lead feat.indd 10

19/08/18 15:00

The King’s Apprentice

Vincenza Sparano started as an apprentice chef at Oakman Inn’s pub The Kings Arms in Berkhamsted, Hertfordshire just over a year ago.

“

You are already training all the time, whether you realise it or not, and many of these things can be included within an apprenticeship framework

Despite this, it seems many licensees are put off exploring apprenticeship schemes.

One barrier seems to be the paperwork involved and, “there can be a lot,” admits James. But partnering with a specialist provider can bear the brunt of it.

In the case of Anglian Country Inns that provider is HIT training. Unsurprisingly, Jeremy Scorer, principal of HIT’s Licensed Retail Academy, agrees. “When you are working with a good partner, the amount of paperwork can be minimal and will obviously decrease as the processes are set up.

People also seem to think having apprentices who have to be out on day release will be too much of a drain on the business, but this too is a myth.”

Less trouble than it looks

It’s true that apprentices have to spend 20 per cent of their time in “off the job” training but that doesn’t always mean day release – any tasks that they undertake that are, “relevant to the apprenticeship, that teach new relevant skills and that take place within the apprentice’s normal (contracted)

How did you become an apprentice?

I was originally part of a graduate management scheme, sponsored by Oakman Inns.

After I had completed my kitchen training module, my mentor and my head chef suggested that I seek a chef qualification with a view to becoming a head chef in the future.

What was your impression of apprenticeships before you began one?

I think I had a poor view, but having actually started one, maybe due to the fact that in the UK and at Oakman they really care about your future, I have completely changed my mind.

What have been the challenges?

The biggest challenges have been getting the self-discipline to keep working and learning even on your days off, when you are feeling tired.

Has doing an apprenticeship in a pub changed the way you see the pub industry as a career choice/ It has indeed. I think that pubs are a good start for people who want to build their career in the hospitality industry.

trade.inapub.co.uk p10-11-12 lead feat.indd 11

19/08/18 15:00

“

We worked with an operator that saved £1,200 on their annual milk bill as a direct result of us implementing barista training as part of an apprenticeship programme

working hours,” would count.

That means, for example, that a bartender wanting to progress to a supervisory role via an apprenticeship could fulfil his “off the job” training via tasks such as helping with rotas or managing an event enquiry.

“And if you are thinking ‘it all sounds good but I haven’t got the time for any of it’, I’d also challenge that,” Jeremy says.

“Much of it is just an extension of your normal working practice. Licensees are always instructing staff on new products, service standards, new technology, putting on events and so on. You are already training all the time, whether you realise it or not, and all these things can be included within an apprenticeship framework.”

The bottom line

So hiring apprentices might be easier than it first appears. But what will it do for the business? According to Jeremy, the benefits can be seen in as little as six months.

“We can prove tangible benefits for any size of business,” he says. “We can measure it in terms of customer service scores, productivity and/or wastage. We worked with an operator in Manchester that saved £1,200 on their annual milk bill as a direct

result of us implementing barista training as part of an apprenticeship programme.

“We also see that for first-time licensees – who may not have any health and safety policies, risk assessments or equality statements in place – as apprentices are training in these areas they can create bespoke versions for the business.”

Publicans who feel they don’t have anyone on the team they trust in the cellar or to do the stock-taking can also reap the rewards of employing apprentices who can learn these skills, which means more tasks can be delegated stress-free, Jeremy says.

For the pub industry as a whole, apprenticeships also offer the opportunity to address issues around recruitment and retention and re-cast the industry as a viable long-term career option. Pubco Greene King says not only does offering apprenticeships attract jobseekers, but that within its business retention and engagement is higher amongst apprentices.“This then links to better productivity through an engaged team and costs savings through recruitment,” explains the company’s head of apprenticeships, Graham Briggs.

They are also helping to fill some of the skills gaps in the business. “While more apprenticeships are for front-of-house roles, we have found at Greene King that our level three to five programme has grown in recent years and is helping us to develop our people’s careers from team member to general manager.”

Oakman Inns too has found that apprenticeships are filling roles across the business. As Laura Douglas, learning and development manager, reports: “We started our apprenticeship journey with commis chefs, but we have now expanded out to front of house roles including hospitality supervisor and manager levels. Our support teams are also benefiting through AAT and CIPD professional apprenticeship qualifications.”

Apprenticeships have changed then, and the perception of them outside the industry is changing too. Now is the time for the industry too to take a fresh look, if pubs are to reap the obvious business benefits – and make sure another £400m in funding doesn’t get wasted.

trade.inapub.co.uk p10-11-12 lead feat.indd 12

19/08/18 15:00

• A FRESH NEW LOOK FOR THE NATION’S FAVOURITE IPA 1 • THE FASTEST SELLING NATIONWIDE CASK ALE 2 • EARN OVER £15,000 ON AVERAGE EVERY YEAR WITH GREENE KING IPA 3 CALL: 0345 850 4545 TO PLACE YOUR ORDER

[1] Volume, CGA OPMS MAT to 18/05/19 + Nielsen Scantrack Total Coverage MAT to 13/07/19 [2] CGA, GB, Greene King IPA, ROS, MAT ending 18/05/2019 [3] CGA, GB, Greene King IPA, Value ROS, MAT ending 18/05/2019

adpage.indd 13

19/08/21 17:02

FAMOUS FOR A CARBON FOOTPRINT ON THE MENU

Ruth Scammell checks out a pub helping punters think about their choices

“

We wanted to see what our visitors did with the information.

We have noticed a trend of more people going for plant-based options

14

More and more of us are becoming aware of the environment and becoming conscious of what we can do to help look after our planet.

But one pub has taken it one step further by putting the carbon footprint on the menu. National Trust-owned pub Sticklebarn, in Great Langdale, Cumbria, now details the impact each meal will have on the environment.

Manager Gareth Fuke says: “When we first took on the pub, that was the route that we went down. We thought there was an opportunity to do something different by being owned by the National Trust.

“All of our beer is local – from within 30 miles of the pub. All of our food is taking the National Trust ethos of being sourced as locally as possible. Meat comes from within 30 to 50 miles away.

“With our menu, we have tried to make it a little bit different. My kitchen staff are inspired by the street food, which has been on-trend for the last few years. We are trying to be on trend but keeping it traditional as well.

The pub has a mixture of punters visiting.

Being situated in the heart of the Lake District, it attracts a lot of tourists.

“In school holidays and at peak times, there are a lot of families,” Gareth says.

“We have a whole programme of events on.

We offer a lot for different people. We get everything from the day tripper who comes out in the car to your regular holidaymaker who loves walking.

“Then you get people who are just passing and are interested and didn’t know it’s a National Trust pub.”

“We don’t shout about it too much but when people find out it’s a National Trust pub, they think it’s really cool. We are trying to attract people to come for the day and

AUGUST / SEPTEMBER 2019

p14-15 famous for.indd 14

make it a bit of a destination.”

The pub teamed up with Lancaster University’s Mike Berners-Lee, a leading expert in carbon foot printing to produce the ratings.

Mike and experts at Small World Consulting, part of the University, say a carbon footprint is the best estimate of a meal’s full climate change impact. It is usually expressed in equivalent tons of carbon dioxide (CO2).

For context, an average person in the UK person is responsible for around 9kg of CO2 a day through what they eat and drink, depending on their diet.

Mike and Small World Consultancy spent 10 years creating a database and a tool to measure carbon emissions.

Give peas a chance

One of the worst offenders on Sticklebarn’s menu is the Ropa Vieja Chilli, which produces 5.4kg of emissions. The Slow Roasted Lamb Burger produces a similar amount. On the flipside, the pub’s Crunchy Black Bean Burger produces just 0.86kg of emissions and the Chana Masala, a vegan chickpea curry, produces 1.69kg.

“It’s interesting. We do get people asking about it. It’s something we’ve done for two years,” Gareth adds. “We have noticed since we had more vegan and vegetarian options on the menu that people are choosing those dishes. I don’t know if that’s just a lifestyle choice. We are getting a bit of a reputation for doing good vegan and vegetarian food.

We have noticed a trend of more people going for plant-based options.

“We wanted to try it and see what our visitors did with that information. We put it on the menu to see what the response was.

We haven’t shouted about it. It’s worked out really well.”

The carbon footprint information isn’t the

trade.inapub.co.uk 19/08/15 7:35

this month.

Sticklebarn Great Langdale, Cumbria

Style: Traditional Lakeland pub with modern influences in its food Staff: 20 Wet/dry split: 60/40 Online: www.nationaltrust. org.uk/sticklebarn

only thing the team to do help the environment. For 60 per cent of the year, the pub is run on green energy, thanks to its hydro system in the Greenburn Valley, which feeds back to the National Grid.

And the team’s hard work is paying off as last year, the pub was awarded two out of three stars by the Sustainable Restaurant Association.

Gareth adds: “It’s about thinking about what you can do to become as sustainable as possible. It’s about looking at the impact that people have on the planet with things like waste reduction. It’s doing the little things that make a big impact.”

trade.inapub.co.uk p14-15 famous for.indd 15

19/08/24 4:20

RICHARD MOLLOY If the recent trend of pub closures, changes of use and the demise of once-thriving businesses through poor management or sometimes deliberate neglect, by pubcos has taught us anything… it’s how integral pubs are to a community. But it’s not just a facility we lose when the local becomes flats or a coffee bar; we also lose its history and legend.

The local is not only a forum for gossip – it’s also both source and star of it. Extraordinary events become folklore; characters are embalmed beyond their existence in their own personalities, and former publicans become ghosts still remembered through slurred tales recounted over pint pots from the lips of the punters unable and unwilling to forget their yesterdays.

A pub I pop into occasionally has a photo of an ex-landlord on the wall. I didn’t realise it was an ex-landlord until, spurred by my curiosity of what this portrait – out of keeping with the rest of the decor and staring thoughtfully at me whilst I drank – was doing there, I asked the current landlady.

She informed me that the locals had put it up following his death a couple of decades ago.

I may have imagined the tone of exasperation in her voice, but I wouldn’t begrudge her it. To take it down would undoubtedly cause a stir. But to keep it up must surely only act as a reminder to those who remembered better days and busier times, conjouring selective, halcyon memories of when the pub was busy every night, drunken sing-songs were the norm and everybody was best friends – a bit like remembering all your childhood summers being hotter and longer than they are now.

But here’s the thing: pubs are better now in so many ways. Yes, back in the ’80s and ’90s pubs were thriving, but they had little to compete with entertainment-wise – four television channels and a Spectrum 48k were hardly the most seductive mediums to stop us from crossing the threshold and marching purposefully to the smoky

16

“

AUGUST / SEPTEMBER 2019

p16 Rich Molloy.indd 16

Back in the ’80s pubs had little to compete with - four television channels and a Spectrum 48k were hardly seductive Pic: B

ill Be r

tram

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

local for a game of darts with whoever was in that evening – and it’s fair to say that complacency reigned. Publicans sat on their barstools watching the staff take the money, barely attempting to amuse their regulars with paid entertainment or entice them with new products or promotions, and by the time many of us realised that customer numbers were dwindling, it was too late.

No wonder, then, that some pubs fell by the wayside when punters – courted by an increasing number of suitors for their disposable income – started expecting more for their money. The pubs that survived were generally those that adapted, rolled with the punches and came out fighting, as now it’s almost imperative for us to woo our footfall with offers, promotions, entertainment, quality and a much wider range of products – one real ale and a few keg products simply doesn’t cut it today. Fads and fashions come at us in waves: cloudy beer, ice in cider, Jägerbombs, prosecco, gin… bloody bollocking gin! Raspberry gin, Pink gin, strawberry gin, gin with cucumber, gin with mint, gin with a dash of reindeer saliva served with a princess’s fucking eyelash.

OK, but you get my drift. It’s not easy to keep up, but keep up we must, as the pub up the road is on Facebook every two hours telling everyone how marvellous last night was for Mandy’s birthday; how marvellous today will be for their sponsored bar skittles tournament, and how fucking marvellous Saturday will be as that crooner who cleared your pub five years ago by killing Dean Martin all over again for an-hourand-a-half is on from 9.

All of this adds to the anxiety of the publican who – driven by the genius ideas of young people in suits who say stuff like “touch base”, “blue-sky thinking” and “low-hanging fruit” whilst sitting around a boardroom table attempting to out-tongue their colleagues in the Boss’s Rectum Race, come up with ever increasingly ridiculous ideas to drive trade – is thinking about that landlord on the wall and envying him for how easy he had it, how much people loved him, and how dead he is.

trade.inapub.co.uk 19/08/18 3:47

BUILD YOUR SALES WITH

FREE

GLASSWARE

adpage.indd 17

19/08/21 17:07

drink ON THE BAR

Rum

Some of us might see rum solely as a summer spirit: think frozen daiquiris, Caribbean rum punch, Mai Tai. But rum appears to be on a roll in the UK, whatever the season.

Figures from the Wine and Spirit Trade Association (WSTA) show rum’s value share of the UK spirits market last year was second only to gin. Nearly 35 million bottles were sold, with sales topping £1bn for the first time (in a spirits market worth £11bn). Unsurprisingly, this has generated a number of new brands — WSTA figures show there are now 200 rum brands in the UK market, up from only 50 in 2006.

Much of this growth has been driven by sales of golden and dark rum, corresponding with the rise in popularity of dark spirits in general. The dark spirits and liqueurs market in the UK saw record growth of 20.2 per cent between 2013 and 2018 (Dark Spirits and Liqueurs UK Report), with whiskey and Cognac in particular subverting traditional views of them.

Some will see this as a fad — if you don’t do fancy cocktails, there are only so many rum & colas you can sell, after all. That would be to dismiss the new generation of dark spirit mixers coming to market now, though.

Schweppes 1783 has its Muscovado variant. The new

Coca-Cola Signature Mixers range is made up of four mixers specifically created by mixologists to be paired with dark spirits (it is the first time in history the company has collaborated on a new liquid for Coca-Cola); Fever-Tree launched a citrus tonic especially to be paired with Patron tequila and has released three ginger ales for dark spirits in the US. Meanwhile, this September, Fentimans is due to roll out its new Tropical Soda, a pineapple-based mixer for rum, which, the company says, “is a fresh approach to a category that is bursting with ginger and cola derivatives”.

Summer or winter, then, this year and next, you’d better roll with rum.

COMMERCIAL BREAKDOWN

COCA-COLA • Where everybody plays Delia Smith stars in the latest ad to JOHNNIE WALKER • Spotlighting the highball mark Coca-Cola’s tie-up with the Diageo is running a global campaign for Johnnie Walker as it Premier League. Due to run for the looks to “make highballs the next big drinks trend”. A highball whole 2019/20 season, the spot is a whisky-based long drink and the campaign will focus on features Sheffield United legend Brian mixing with five key flavours: peach, lemon, green tea, elderflower and ginger.

Deane, Manchester United star Jesse Lingard FRANKLIN & SONS • Perfect G&T menus and NorThe company has developed an online system to help wich City licensees create great G&T menus. Stockists can choose from 500 gins, each of which comes with suggested pairing fanatic Delia. combinations to help create bespoke menus for venues.

18 AUGUST / SEPTEMBER 2019

p18-19 drink intro bened.indd 18

trade.inapub.co.uk 19/08/21 14:53

PROMOTIONAL FEATURE

DRINK OF THE MONTH in association with

Manchester Gin

Manchester Gin distillers, Seb Heeley and Jen Wiggins, worked with Joy Division and New Order’s Peter Hook to create this spirit, inspired by legendary Manchester club The Haçienda. Botanicals include lemon and lime peel — a nod to the Acid House movement — alongside locally foraged dandelion and burdock root.

Manchestergin.co.uk

Bodega Bay Hard Selzer

Inventor Charlie Markland says the hard seltzer category (aka alcoholic water) is worth $500m in the US and he is hoping to grow the category here.

Apple with ginger & açai berry and elderflower with lemon & mint are the first flavours in the range and both come in at four per cent ABV with just 72 calories a 250ml can.

Bodegabay.co.uk

Look out for...

English Whisky fruit liqueurs

The English Whisky Company has taken inspiration from some lesser-used UK fruits for this duo of liqueurs, co-founder Katy Nelstrop says. Both are made with English single malt and British fruits.

The first, Norfolk Quince Whisky Liqueur, is perfect served over ice with ginger beer and a sprig of fresh mint, while the second, Norfolk Redcurrant Whisky Liqueur, is delicious with tonic water.

Englishwhisky.co.uk

Batela Pale Ale

From the Mala Gissona craft brewery in Spain’s San Sebastian region, this ale has been developed to appeal to gluten-free fans. The four per cent ABV pale ale is made with Australian and American hops (Amarillo, Columbus, Ella and Summer) and is said to have fresh, fruity and citric aromas with resinous notes.

Morgenrot.co.uk

CAPE SOMBRERO

From classic recipes and modern twists to sophisticated, alcohol-free mixed drinks, there has never been a better time to experiment. Cocktail curiosity presents a massive opportunity for operators to create new, premium drinking experiences.

The word ʻvodkaʼ comes from the Russian for water and both Russia and Poland claim to have invented this hugely versatile spirit. Vodkaʼs truly global reach is a result of the Second World War, according to historians, when the drink made its way to the US, catapulting its popularity to new levels.

This dynamic mix of tequila, vodka, sharp cranberry and lime is a game changer at any party. A twist on a Mexican cocktail thatʼs so simple to make.

For more recipe inspiration, visit

www.sensationaldrinks.com Ingredients • 25ml Vodka • 25ml Tequila • 160ml Britvic Cranberry Juice Method • Wet rim of highball glass and coat with lime salt.

• Fill glass with ice.

• Add the vodka and tequila.

• Top with Britvic Cranberry Juice.

• Garnish with two lime wedges.

Lime salt method: Add the skin of two limes, pith removed, to 200g of salt and leave to macerate in an airtight container for 24 hours.

Remove lime peel before use

p18-19 drink intro bened.indd 19

19/08/21 14:53

Festive flavours

by ROBYN BLACK

No doubt the Christmas prep at your pub is already under way but have you spared a thought for your vegan drink selection this festive season?

Or your sparkling cocktails offer?

Likewise, your low and no alcoholic mixed drinks, or what you’ll be serving with dark spirits. No? But they are all set to be as big as Santa’s sack this Christmas, so it’s time to get the mixed drinks and cocktails sorted before Slade hits the airwaves, no?

Vegan vibes

Most publicans have considered adding at least a plant-based burger or some pulled jackfruit to the menu to cater for the growing number of vegans. Some have even gone as far as sourcing vegan beers and wines, but what about vegan cocktails?

“The rise of veganism, especially at Christmas, is another element to consider

when planning your cocktail menu this festive season,” says Ounal Bailey, cofounder of WiseHead Productions (part of Britvic). “Instead of using milk and egg whites for your eggnog (and other milk or cream-based tipples), try almond milk to tap into the plant-based market and create that same creamy texture we all know and love.”

Even for the meat and dairy consumers among us, this can be appealing – especially at this time of year.

“The party season is the perfect time to try out more adventurous flavour combinations and twists on classics,” Ounal explains. “You will also see a big push in spritzes this year.”

Fashionable flavours Turns out orange is going to be the new pink drink (check out trade.inapub.co.uk for more on that), but what other flavours should you be looking at for your cocktails and mixed drinks this Christmas?

Here’s what the experts at Diageo had to say: • Already popular – orange, pineapple, sour • ainstream tastes – mint, grapefruit, strawberry • In growth – cinnamon, lavender, melon • E perimental – chili lime, cardamom syrup, rosewater.

XX

AUGUST / SEPTEMBER 2019

p20-21-22-23-24-26 festive cocktails.indd 20

trade.inapub.co.uk 19/08/25 15:53

Rob Poulter, on-trade consultant for Diageo, recommends trying a Gordon’s Sloe-Secco

Make it sparkle

Festive offerings suggested by Ounal include The Christmas Hi-ball (Sauvignon Blanc mixed with the company’s London Essence Classic Tonic), or the Prosecco Spritz (equal parts Prosecco and London Essence Elderberry & Hibiscus Soda).

The mention of Prosecco brings us neatly to another trend expected to hit bars this winter – fizzy cocktails.

According to Diageo, 27 per cent of drinkers now choose fizzy cocktails on a night out and Prosecco and gin are two of the fastest growing sub-categories featured in cocktails in the on-trade (CGA Mixed Drink Report, 2018). Rob Poulter, on-trade

trade.inapub.co.uk p20-21-22-23-24-26 festive cocktails.indd 21

19/08/25 15:52

“

Tipples like sherry and sake will be very popular at Christmas as an alternative to stronger spirits

consultant for Diageo, advises using seasonal ingredients to boost sales even further at this time of year. “Try a Gordon’s Sloe-Secco, mixing winter favourite sloe gin with Prosecco in a Champagne flute,” he advises.

“It’s super-simple to make and tastes delicious. Just add 25ml Gordon’s sloe gin and 125ml chilled Prosecco to a flute, stir gently and serve.”

How low can you go?

Rob is also advising pubs to reassess their low- and no- offering ahead of the festive season. Most top-ranking bars will also now stock one type of nonalcoholic spirit, he says – with 46 per cent of people under the age of 35 likely to order a mocktail, versus just 16 per cent of over-35s.

Current trends mean this shift to

Consider Cognac Cognac, the brandy made in France in the place of the same name, is experiencing something of a global renaissance – exports reached a record high, up 14 per cent in 2017 according to the Bureau National Interprofessionnel du Cognac – and is being tipped as the next hot drinks trend.

It can be enjoyed at room temperature, over ice, in cocktails, or served “the French way”, simply mixed with tonic and garnished with lemon.

22 AUGUST / SEPTEMBER 2019

p20-21-22-23-24-26 festive cocktails.indd 22

moderation doesn’t just mean alcohol-free drinks though, it also means there is more demand for lowerABV drinks, something simple mixed drinks are well placed to supply.

Amy Burgess, senior trade and communications manager at Coca-Cola European Partners (CCEP) explains: “This year has seen a revival of interest in fortified wines, particularly vermouth, which continues to benefit from the unrelenting popularity of the Negroni (CGA Mixed Drinks Report). “Tipples like sherry and

trade.inapub.co.uk 19/08/25 16:06

Gin cocktails are one of the fastest-growing sub-categories

trade.inapub.co.uk p20-21-22-23-24-26 festive cocktails.indd 23

19/08/28 3:38

“

Research shows that after a decade long ‘ginnaissance’, discerning drinkers are now exploring the mysterious world of dark spirits

sake will be very popular at Christmas as an alternative to stronger spirts as consumers seek lower-alcohol options when choosing a mixed-drink. Sherry and vermouth are now commonly served with tonic as a less alcoholic, innovative twist on the classic G&T.”

Dark nights

CCEP has also had an eye for the rise in dark spirits in recent times – first launching Schweppes 1783 Muscovado, designed to mix with the likes of dark rum and whiskies, last summer and this year unveiling its Coca-Cola Signature Mixers range back in May – the four-strong range is designed to

enhance the complex flavours in spirits, with a focus on dark spirits.

“Research, shows that after a decade long ‘ginnaissance’, discerning drinkers are now exploring the mysterious world of dark spirits and are looking to mixologist to help them experiment with more complex flavour profiles,” Amy says (referring to Future Laboratory Research, May 2019, commissioned by Coca-Cola).

“The UK dark spirits and liqueurs market was estimated at £6bn in 2018, following record growth in the sector between 2013 and 2018 of 20 per cent (Dark Spirits and Liqueurs UK Report).”

Rum is particularly popular at the moment – sales topped £1bn for the first time last year, according to the Wine & Spirit Trade Association.

Whiskey too is also moving into the spotlight and, perhaps more surprisingly brandy and Cognac are also enjoying a resurgence of interest.

Mixologist Max Venning echoes this shift to brown spirits. “People are discovering drinks like Bourbon, rye, premium Scotch and Irish whiskeys and naturally they will be looking for the right mixer to pair it with. If you order a gin and tonic, you’re spoilt for choice on flavours. There are

trade.inapub.co.uk p20-21-22-23-24-26 festive cocktails.indd 24

19/08/25 15:56

Merchant’s Heart is a trademark used under license. Please drink responsibly.

ad page2.indd 23

28/02/2019 10:27

“

We can expect G&Ts, as well as other classics to soar at Christmas, however we anticipate a few newcomers such as whisky high-balls will shine this year too

salty tonics, elderflower, orange. At the moment there isn’t this choice for dark spirits, which is strange when you think that rum & Coke and whisky & Coke are two of the most popular mixed drinks.”

Little mix

Of course, CCEP aren’t the only company to have seen this change.

New entrant to the mixer market Merchant’s Heart has also spotted the opportunity around dark spirits. “We can expect G&Ts, as well as other classics to soar at Christmas. However, we anticipate a few newcomers such as whisky high-balls will shine this year too,” says Jason Sennitt, head of Merchant’s Heart.

“The serve originates from Japan where it remains extremely popular, while the trend also spreads around the globe.

Merchant’s Heart Soda Water has been created to be a perfect partner for Suntory’s Toki Whisky, with a taste profile and carbonation level intended to let Toki’s complex flavours shine.”

As Jason points out, drinkers have become increasingly demanding when it comes to their choice of spirits and have woken up to the idea that the mixer is just as important.

“This represents a great opportunity to upsell, which means venues need to have a premium mixer range to match their premium spirits,” he adds.

And remember, kids – mixers are not just for Christmas. As Dry January hits, posh and interesting mixers make great nonalcoholic drinks too – but that’s a feature for another time.

For now – “Merry Christmas Everybody!/ It’s only just begun…”

How to upsell your cocktails Printed drinks menus and adding drinks to the food menu are effective ways of getting revellers to trade up, but make sure your staff are also primed to offer festive options, says Ounal Bailey, co-founder of WiseHead Productions.

“After all, why order a standard G&T when you can have a winter G&T or a festive cocktail with a super-premium spirit and a trade-up mixer in a beautiful glass with a festive garnish?” she says.

Diageo also recommends using your back bar to aid upselling. Its merchandising experts recommend you: • Position premium products at the top of the fridge • Use multiple facings to draw the customer’s eye to certain lines • Keep the bar clear and clean, so as not to block the view of the back bar • Consider the above when placing point-of-sale – obstructing the fridge, for example, will only hide what you have to offer.

26 AUGUST / SEPTEMBER 2019

p20-21-22-23-24-26 festive cocktails.indd 26

19/08/25 15:59

19 & 20 NOV 2019

ExCeL LONDON

FREE TICKETS

THE INTERNATIONAL DRINK EXPO

The UK’s only event dedicated to

maximising your drinks sales •

1000 World-Class Exhibitors

•

500 Industry Leading Speakers

•

Expert-Led Panel Debates

•

Interactive Features

•

1-2-1 Business Advice

•

And Much More!

LOW FOL HOW! S THEDrinkXpo 19 S @ #FE E19 #ID

REGISTER FOR FREE TICKETS | INTERNATIONALDRINKEXPO.CO.UK | 0117 990 2107 RUNNING ALONGSIDE:

ad page2.indd 27

AS PART OF:

19/08/27 15:30

What a

by ROBYN BLACK

student wants

David O’Donovan is ready for the students at The White Swan

p28-29-30-32 student drinks.indd 28

David O’Donovan is the new manager at Hawthorn Leisure’s recently refurbed Huddersfield pub, The White Swan, and he knows what students want.

“I was a student at Huddersfield University, so I know the town well and what students want from a pub,” he says.

That students want anything at all from a pub these days, might come as a surprise to those of us who believe the hype around teetotal youngsters who prefer the gym to the bar and coffee to cocktails but those

closer to the market, including David, argue that the pub remains important to today’s undergraduates.

“As well as screens showing sports, we’re introducing games including giant Jenga and Connect 4, plus board games such as Scrabble and Monopoly. There’ll be live entertainment at weekends, student open

19/08/27 16:41

Flavoured cider remains popular with the student market and continues to grow

mic nights on Wednesdays, plus regular quiz and poker nights.”

As for food and drink, the pub will be offering popular draught and bottled lagers, cocktails, ciders, a selection of gins and, of course, coffee – which will be on sale from 10am.

Coffee break

As if students going to the pub for coffee wasn’t enough to make us oldies recall our raving days through pink-tinted spectacles, then low and no alcoholic drinks are also a must stock for today’s studious youngsters.

“It’s common knowledge that young people are drinking less than they used to with almost a third of 18 to 24-year-olds now teetotal (stats from University College London 2019),” explains Jerry Shedden, category and trade marketing director at

p28-29-30-32 student drinks.indd 29

19/08/27 16:42

“

Cider and spirits are the most frequently consumed categories among 18 to 24-year-olds

Heineken UK. Luckily this is a booming category at the moment, with alcohol-free beers, ciders and even spirits now available (search for “low and no” on the Inapub website if you want some inspiration).

While it’s true that today’s students have a different relationship with drinking and with pubs from previous generations, what remains the same is that when they are out on the lash they like pretty much the same drinks students always have.

“Cider and spirits are the most frequently consumed alcohol categories among 18 to 24-year-olds,” confirms Jerry.

“Unlike with beer, both male and females in this group are more likely to drink cider

Students by numbers 23% of 18 to 21-year-olds go out two to three times a week1 46% of students drink an alcoholic beverage at least once a week in the on-trade1

69% of students say its important that a brand’s story is genuine and transparent2 4

73% of Gen Z are online within an hour of waking up3 4

51% of students admit to purchasing a drink with the intention of 1

posting about it online4

51% of Gen Z always have their Instagram image in mind when on a night out4 1. Deltic Night Index Report, June 2019 2. Media Chain, Inside the Minds of Modern Students, 2019 3. Barclays, Decoding Generation Z, November 2018 4. Just Drinks, Connecting with Gen Z Report

p28-29-30-32 student drinks.indd 30

and spirits than the average consumer in the on-trade (Kantar World Alcovision, March 2019). However, cider and beer occasions still account for a third of alcohol drank by this age group in the on-trade. Cider, in particular, has increased in popularity and now accounts for 40 per cent of serves for 18 to 24-year-olds compared to 21 per cent in 2010 (Kantar).”

Flavoured cider has long been popular with this market and continues to grow.

CGA stats suggest that 195m pints of flavoured cider are now drunk in the on-trade, so “adding it to your range can encourage 18 to-24-year-olds across the threshold,” says Jerry.

“Outlets who have added a flavoured cider to their bar are reaping the sales benefits. In fact 70 per cent of the volume delivered by adding a flavoured cider is incremental to an outlet’s cider sales – an additional £340m to the on-trade,” he adds.

Always ready to drink

As well as fruity ciders, RTDs of course have long been popular with students – and remain so. Already the biggest RTD brand in the student sector (CGA MAT 2019), VK is well placed to be sought out by students during Freshers Week and beyond – particularly as 66 per cent of students are influenced by their peers at university, according to a 2019 study called Inside the Minds of Modern Students by Media Chain.

Christian Sarginson, brand controller at VK owner Global Brands, explains how

trade.inapub.co.uk 19/08/27 16:42

NO.1

THE BIGGEST

RUNNING

UK ON-TRADE

FOR STUDENTS

5 YEARS

1

RTD BRAND IN THE

2

STOCK NOW, PLEASE CALL

01246 216 016

1-Source, NUS Drinks Tracker, 2014, 2015, 2016, 2017, 2018 2-CGA MAT P05 2019

adpage.indd 31

19/08/21 17:09

“

A good range of RTDs, spirits and beers was named as the second most important factor when choosing where to drink

the company has been a success with this market. “VK continues to engage with its young adult audience and has built an unrivalled understanding of students, which has been key to its continued success. With student activity making up a major part of the brand’s plan, in university cities VK has a student ambassador scheme, working with 20 ambassadors across the country to raise brand awareness and drive consumers into local VK-stocking venues.

“Highly interactive student venue tours also take place every freshers period, with the sell-out events building hype in the respective cities and increasing bar sales,” adds Christian.

Some things remain the same, however - and drinks promotions remain as key to attracting students in 2019 as it was in 1999, particularly with those students who live in university halls of residence, the NUS Drinks Tracker report shows.

“A good range of RTDs, spirits and beers was named as the second most important factor when choosing where to drink,” Christian continues.

“The average price consumers expect to pay for a bottled RTD is between £2.48 and £2.69, a price point licensees should keep in mind when creating their RTD offer (figures from the NUS Drinks Tracker).”

The importance of bottles Kantar Worldpanel Alcovision research shows that 18 to 24 year-olds have a preference for packaged over draught formats when it comes to lager and cider.

That means this Freshers Week and beyond, pubs looking for the student pound need to ensure a well-stocked fridge, with clear vision from bar to shelf to help decision making and speed up serve time.

Some things never change

However, they have evolved over the last few decades, the class of 2019 and their peers remain hugely important to the UK ontrade. Research shows that almost a quarter of 18 to 21-year-olds go out two or three times a week and 46 per cent of students who drink state they drink an alcoholic beverage at least once a week in pubs and bars (Deltic Night Index Report, June 2019).

Moreover, the average amount of drinks imbibed by students on a night out looks to be increasing – up from 5.96 drinks a couple of years ago to 6.27 drinks in 2018, according to the NUS Drinks Tracker.

Students enjoying a big night out, choosing flavoured ciders, RTDs and looking out for price promotions – perhaps today’s students aren’t that different from the generations that went before after all.

32

AUGUST / SEPTEMBER 2019

p28-29-30-32 student drinks.indd 32

trade.inapub.co.uk 19/08/27 16:43

PROMOTIONAL FEATURE IN ASSOCIATION WITH

Best of mates

Jameson’s collaboration with Fourpure Brewing has created a unique limited-edition whiskey especially for the on-trade As a publican, you know you need to offer something special to stand out from the crowd. Today’s punters are on the hunt for unique experiences, and more than ever, they’re looking for quality, craftsmanship and a touch of adventure.

Jameson Caskmates Fourpure Limited Edition can give your customers exactly that. The latest release from Jameson Irish Whiskey’s innovative Caskmates range will appeal to craft beer fans, whiskey drinkers and those who like to push the boat out and try new things. A UK exclusive launching this September, the whiskey is the result of an exciting collaboration with London-based Fourpure Brewery, which sees Jameson’s triple-distilled Irish Whiskey finished in Shapeshifter West Coast IPA-seasoned barrels. The spirit features the signature smoothness of Jameson with notes of tropical fruits, sweet clementine and full-bodied hops from the award-winning beer1.

The story goes right to the heart of Jameson and Fourpure, representing a joint passion for craftsmanship, collaboration and innovation.

Crafty collaborators

James Bremner, On-Trade Channel Director for Pernod Ricard UK, says: “The marriage of craft taps into an existing consumer appetite for craft beer, which has been voted the number one drinks trend for the fourth consecutive year2. The existing Caskmates range has successfully recruited a new and younger consumer to the brand, as well as the overall category, and this limited edition will go further in our quest to making Irish whiskey the number one choice for today’s drinkers.”

Adrian Lugg, Head of Marketing for Fourpure

Brewery, adds: “For a young craft brewery, the history and heritage of Jameson is impressive, and the love and passion that goes into distilling the whiskey is infectious. The result of this Limited Edition is super tasty, and something we can all be proud of.”

Jameson is the fastest growing whisk(e)y brand across Irish, Scotch and Malts in the on-trade by both volume and value3.

Shapeshifter West Coast IPA was inspired by Fourpure’s founders’ travels in the Pacific Northwest.

The beer combines a traditional West Coast style-IPA with Citra, Mosaic and Centennial hops. The name and design are derived from First Nations folk stories of a shapeshifting serpent living in the remote lakes of the region. The beer’s mango and grapefruit notes have been imparted to the Caskmates Fourpure Edition whiskey through the cask finish.

The launch will be supported by a targeted digital and social campaign from September.

Jameson Caskmates Fourpure Limited Edition is available for purchase through Venus RTM, and for a limited time only on drinksupermarket.com 1. International Beer Challenge 2018, Design and Packaging Awards: Bronze, International Beer Challenge 2018, Beer Tasting Awards: Silver 2. Source by Business Leaders; CGA BrandTrack October 2018 3.

p33 diageo adv.indd 33

CGA OPMS; TOTAL GB; MAT 15.06.19

19/08/27 16:31

eat HOT TOPIC... THE RETURN OF COMFORT FOOD “Life moves pretty fast. If you don’t stop and look around once in a while, you might miss it.”

That was Matthew Broderick in Ferris Bueller’s Day Off, back in 1990. But he could have been talking about the dizzying evolution of food trends in recent years. Street food, plant-based, gluten-free, clean eating, paleo diets, veganism, flexitarianism, insta-friendly, avo with everything… it can be difficult to keep up with what the nation purportedly wants to see on the menu this week.

Of course, the continued re-awakening of the British public’s interest in food is something to be celebrated by anyone whose business involves serving and selling it. But the tricky thing about many of these trends is they don’t exactly seem an effortless fit with pub culture. Many smart publicans have teamed up with a street food pop-up or added a quinoa salad to their menu, but a Hawaiian poke bowl in a 16th-century coaching inn is always going to seem like a rather unlikely combination.

But there is one current food trend that pubs are surely in pole position to take full advantage of. Talking to The Guardian recently, chef George Barson of buzzy London Restaurant Cora Pearl highlighted “a surge in comfort food

dishes appearing on restaurant menus”. Cora Pearl’s menu includes luxury takes on bubble & squeak, Neapolitan ice cream and a ham & cheese toastie. It’s a throwback to the dishes of the ’80s and ’90s, foods that many of today’s diners remember from childhood, but done to a higher spec with a new focus on quality ingredients and presentation.

We’ve seen this trend in the rebranding of macaroni cheese as mac n’ cheese and the resurrection of desserts such as rice pudding and Eton mess. The elevation of the Scotch egg from a grimly grey, soggy ball consumed from a packet at a motorway service station to an artisan jewel in the gastronomic crown is another example. It’s the family foodstuffs many of us remember fondly from the era of Ferris Bueller back with a bang and all grown up.

In these turbulent times, it seems a retreat into nostalgia holds an appeal for many seeking respite from the buffeting winds of change. A familiar and lovingly prepared feed in a good old British pub can be a reassuring rock in a sea of uncertainty. Our trade is perfectly placed to fulfill this emotional need and it’s one we can take full advantage of without radically overhauling our menus.

Is local really best?

One man’s meat...

We’ve heard a lot about local food sourcing in recent years, not least in these pages, with environmentally conscious chefs and commentators extolling the benefits of reducing your food miles.

But in a recent issue of New Scientist magazine, botanist James Wong questions using food miles as a measure of environmental impact. He cites studies from around the world suggesting that while the food sector accounts for a huge chunk of global carbon emissions, only around five per cent of that is due to moving food around from farm to fork.

Of course there are other good reasons to make a big deal out of your local produce. Supporting rural communities is a laudable aim, and for many visitors to an area, sampling regional fare is part of the experience.

It just means that if your tomatoes have been trucked from sunny Spain rather than grown in a heated glasshouse just down the road, you probably don’t need to be shy about it. A UK government study found that the carbon footprint of the Spanish tomates was less than a third that of the local toms. It’s complicated picture, with air freight producing far more emissions and cold-weather crops like potatoes showing a clear carbon benefit from local sourcing. Food miles aren’t so simple, which is worth bearing in mind when telling a story about your sustainability.

Veganism is rarely out of the headlines these days, and this summer has seen stories illustrating both sides of the debate.

On the one hand we had the unlikelysounding launch of a vegan pork scratching. Vegan Pig’s soya-based snacks are due to go on sale in independent pubs this autumn.

On the other, we had the two pro-meat protestors convicted of disorderly behaviour after eating raw squirrels, complete with fur, in front of a vegan stall in London’s Soho.

It all goes to show, there’s no accounting for taste.

p34-35 eat intro.indd 34

19/08/15 8:20

BRAISED WILD BOAR TROTTER WITH BLACK PUDDING, APPLE AND SAUCE GRIBICHE Steven Ellis, chef patron, The Oxford Blue, Old Windsor, Berkshire

Quail egg

Boar trotter

“The filling consists of wild boar ham hock which we brine and slowly cook and wild boar head. We braise this down and pick it, and it’s got lots of fat so stops the trotter from tasting dry. We also mix in pink lady apples for sweetness, English mustard, cider, and finely diced shallots which help cut through the fat.”

Apple

“We slice raw Granny Smith apples; they’re really refreshing and add a different dimension to the dish.”

“We get our quail eggs from Great Windsor Park.

For this dish we fry them and then cut them out.”

Black pudding croquette

“A great dish addition as we’re using the entire animal. The flavour fits really well and is phenomenal. ”

Pork rind

“We braise this slowly for three hours in red wine to tenderise and give colour.”

Braised crab apple

Chickweed

“This is harvested from our own herb garden, it’s delicious.”

p34-35 eat intro.indd 35

Sauce gribiche

“This is a mayonnaise based sauce made with bonded egg yolks, parsley, capers and gherkins. It’s sharp and cuts through the fattiness of the trotter perfectly.

“We cook the apple in cider as crab apples are normally very tart and sour. Cider helps sweeten the apple, making it palatable.”

19/08/26 7:45

Xxxx

by XXXXXXXXXXXXXX

PROMOTIONAL FEATURE

Let’s get together What are pubs about if not being at the heart of the community and bringing people together?

That’s why we are delighted to join hands with Bisto for its latest #BistoTogether campaign, which aims to do just that in care homes, schools and, of course, pubs across the nation.

We kicked off the campaign with lunch at The Coach and Horses pub in Croxley Green, Rickmansworth, where landlady Louisa Baker had invited the locals including the village cricket team, youth football team, care home residents, mums, dads and carers, school children and the local church group to come together and eat and chat at their own community table.

When registering pubs will receive free Bisto Gravy Granules with the first 50 pubs to register also receiving a special toolkit worth over £200 with a number of assets (see red box on opposite page for more details).

“I really loved it,” she said.

“It’s been an inspiring and feelgood event for the local community.

Hosting a Bisto Together community table today has been such a brilliant experience. The event has brought

p36-37 bisto adv.indd 36

different people together from the local community to enjoy a meal and get to know each other.”

And the community agrees with her. Jamie Miller was one of those enjoying the meal, his son Harry, 13, plays for Croxley Green, the youth football team sponsored by The Coach and Horses. He said: “There’s not enough of this. Communities can be split these days but this pub is sociable and it’s childfriendly which is a massive part of why we come here.

“It’s been a really good day and it’s been expertly put on by Bisto – they have done a great job.”

Sky Casino is the Senior Carer at Croxley House on the Green, a care home for people suffering from dementia. She attended the lunch with a colleague and two residents from the home and said she would

encourage more people to consider hosting a similar event at their venue, especially as it benefits both the older and younger generations.

A special welcome

“I think it would be a good idea for other pubs to get involved with the Bisto Together campaign,” she says.

“We are from a residential home for people with dementia and it’s really lovely that we have been invited here to be part of today. Dementia can be a challenging illness, so it’s especially wonderful that they have been so warmly welcomed here and to be part of something so special.”

Inapub and Bisto (owned by Premier Foods) are excited to launch this campaign in pubs and we want to get more involved this autumn and beyond – for details of how to join us, see “How to get

19/08/21 2:48

Truffle gravy At The Coach and Horses the local community gathered over a lunch of: king prawns chori o with chilli akes lemon juice served on baby gem lettuce with granary bread, made with McDougalls; veal chops, basmati rice and tru e gravy made with Bisto and tiramisu to finish, all cooked by the pub’s chef Alex Crysto and Premier Foods executive chef Mark Rigby. Here’s their recipe for the delicious Bisto tru e gravy served to all the locals who came.

Preparation: 5 minutes Ingredients 1 litre of water (can be made up to 1 litre with cooking juices from the meat) Few sprigs of rosemary 5g Bisto Gravy Granules Tru e oil to taste Pepper to taste Method Reserve any cooking juices from the meat. In a pan, bring the water, rosemary and meat juices to a simmer.

Whisk in the gravy granules until thick, then add the tru e oil and pepper to taste. Pass the gravy through a sieve and serve.

How to get involved

Hints & Tips: For extra avour add a little red wine.

Bisto wants pubs across the UK to get involved in #BistoTogether this autumn.

involved”, opposite.

Sarah Robb is marketing manager at Premier Foods. She believes #BistoTogether is a great way to bring local communities closer. “I’m really excited about this year’s #BistoTogether campaign,” she said. “This is something we have wanted to do for a couple of years so to bring it to fruition is amazing.

We are aiming the campaign at pubs, care homes and schools and hope that through the activity everyone gets to know their neighbours.

“Pubs are the absolute centre of the community and so it’s really important that we celebrate our local pub and bring people together. The #BistoTogether campaign is a really good way to do that.

“It’s important that we continue that tradition for generations to come.”

p36-37 bisto adv.indd 37

From this month (September), if you register your community table you will be sent a free sample of Bisto Gravy Granules to help with your event. The first 50 pubs to register will also receive a special toolkit worth over £200 which will include recipe ideas, bunting, table talkers, posters plus table games as well as a template press release to help get word out in your area.

To register, all you need to do is email

sarah.robb@premierfoods.co.uk with your event date.

Register now and get everyone from local book groups, sports teams, care homes, allotment associations and beyond to come for lunch or dinner and be part of #BistoTogether.

19/08/21 2:48

Put a twist on Christmas

by RUTH SCAMMELL

“

Take your customers on ‘safe adventures’ by using classic festive ingredients in fresh ways

We are all familiar with the traditional Christmas dinner: a slab of turkey, pigs in blankets, a couple of Yorkshire puddings and deliciously roasted vegetables topped with gravy and a serving of cranberry sauce. Perfect, right? Or is it?

In recent years, more pubs have started experimenting and introducing new recipes and unusual treats for punters to try.

Whether it’s “cows in quilts” (mini-burgers wrapped in bacon); glitter gravy or mince-pie Yorkshire pudding (all served by various UK pubs in recent Christmases) the options we are being given to expand our Christmas offering are multiplying each year. But does it work, or are we a nation of traditionalists?

Festive fun

Richard Jones, senior menu development

38

AUGUST / SEPTEMBER 2019

p38-39-40 xmas menus revised.indd 38

manager for Greene King, says: “The UK’s first mince pie Yorkshire pudding was rolled out for a limited time last November across the whole Farmhouse Inns brand to celebrate the start of Christmas.

“We are known for our Yorkshire puddings and encourage our guests to fill them to the brim at the carvery deck.

“We love to create unique food innovations for our guests to enjoy and as our Yorkshire puddings are a firm favourite on our carvery menu, we thought: ‘how better to celebrate Christmas than to combine

trade.inapub.co.uk 19/08/27 18:51

eat. with a classic festive treat for the ultimate seasonal dessert?’.

“The mince pie Yorkshire pudding was a huge success and our customers loved it.

We’re always thinking of ways we can innovate our extensive menu so we’re certainly thinking about creating more unusual festive products in the future.”

Retro charm

Maybe you are straying from the traditional Christmas offer this December, in which case a new report from supplier Bidfood, which looks at how things might change when it comes to what we eat at Christmas in years to come, might be of interest.

As well as looking ahead, the team at Bidfood also looked at Christmas past, to see what classic, nostalgic dishes were popular years ago and to see what influences remain from the past.

Reflecting on the insights, Lucy Pedrick, senior insights manager at Bidfood, says: “This year’s Bidfood range gives a nod to Beetroo t, and cra mushroom, c nberry h welling estnut ton

Makes e

ight ind

ividual w ellington

s Ingredie n 200g dic ts ed shallo 400g bu ts tt 2 cloves on mushrooms , finely d garlic, c iced rushed 100g re d 50g oats lentils 1 tsp ro se 1 tsp thy mary m 2 tbsp b e ra 100g ch ndy e 100g fro stnuts chopped ze Vegetab n cranberries choppe le d Season oil in Puff pas g try Egg wa sh Eight wh o 200g sp le cooked beetr inach, w o ashed a ots nd blan ched NB. To m ake this pastry a nd soy m vegan use Jus Ro ilk as eg g wash. l puff

trade.inapub.co.uk p38-39-40 xmas menus revised.indd 39

Christmas through time.

“Retro-inspired desserts such as sherry trifle cheesecake and salted caramel arctic roll bring a sense of nostalgia; products like foot-long pigs in blankets and a wide selection of plant-based options tie in with current consumer preferences; while other dishes including our gin & elderflower cheesecake, cranberry and camembert bread ring and treasure dome tarts look to the future.

“These future-inspired plates all play into predictions such as the growing popularity of boozy puds, collaborative sharing dishes and theatrical plates that will surprise and delight.

“While everyone has their own idea of what the future will look like, what we do know is Christmas will always be focused on food — it’s what brings us together, inspires and bonds us. That, for one, will never change.”

Laurence Tottingham, development chef at Oliver Kay Produce, agrees but suggests that what people really want at Christmas is what they’ve always had.

“I think it is a bold move not to feature classics like roast

Method 1. Heat veg and ga oil in a pan, sw 2. Add rlic in the oil un eat the shallot mush til so two min rooms and herb ft. utes. Ad d red le s, cook for reduce ntils and th bra cook un e brandy, cover til with wate ndy, Add oats the lentils are cooked r, , chestn through season uts, cran . berries 3. Roll o ing. and ut the p uff pastr thick. C y to abo ut ut 2.5 anothe one rectangle out 4cm mm 4. Lay c r 6cm x 10cm. x 8cm, ooked s pina the sma ller piec ch in a rectang le on e of pas a layer o try, f a cooke the mushroom then spread d beetro mix on to ot in the cover it it, put w c wrap it in ith more of the entre, then m u m s o hro re 5. Egg wash th cooked spina om mix, ch le e edg put the larger p es of the pastr aves. iece ove y and a fork se r th a wellingto l the edges and e top, using n to nea trim the pastry a te nd bake n it up. Egg w as minutes a until gold t 200°C for 10 to h the en brow 15 n.

AUGUST/SEPTEMBER 2019 39 19/08/27 18:51

“

Retro-inspired desserts such as salted caramel arctic roll bring a sense of nostalgia, while our gin & elderflower cheesecake and treasure dome tarts look to the future

turkey, as many customers still want the comfort of seeing traditional dishes on a menu, but an increasing number of operators now choose not to.”

Flip the festive script

He suggests freshening up the sides if you want to add some Christmas magic to you food, suggesting different stuffings and sides such as salted caramel carrots, shredded sprouts with chestnuts and bacon or sweet potato roasties, for example.

“Take your customers on ‘safe adventures’ by using classic festive ingredients in fresh ways, such as using sprouts in a slaw to serve with a turkey burger, kale and sprouts in winter salads or mince pie ice cream in a Christmas sundae. Feature these types of dishes along with some classics.”

This year, vegan options are also likely to be popular. For this crowd Laurence advises using classic dishes as inspiration, for example by transforming a beef wellington to a beetroot wellington – see the recipe overleaf.

Christmas present: modern takes on Christmas dinner from Bidfood. A meat selection sharing platter, a salmon and spinach terrine and a roasted butternut squash

40

AUGUST / SEPTEMBER 2019

p38-39-40 xmas menus revised.indd 40

trade.inapub.co.uk 19/08/27 18:51

adpage.indd 41

19/08/21 17:12

18

by MATT ELEY

party favourites The pub is the place to party, that much we know.

A great room, attentive staff and every drink you could ever want help to create moments to cherish every night of the week. But what’s the best food to serve these party people? Here are a few of our favourite pub party bites.

1

Pigs in blankets

Why is it that there are some things that really only grab our attention at Christmas, but could easily provide pleasure throughout the rest of the year? Slade, tinsel, everyone remembering to go to their local… Highest on our list is pigs in blankets.

Whoever thought to wrap pork in pork is some kind of culinary genius and we would happily salute them at pub parties all year long.

2

Party platter

3

Chilli & rice

4

Nachos

Why choose a single option when you can get a load on one plate?

Callebaut is something of a party platter expert, with offerings such as its Saints & Sinners Breakfast Platter and Sweet & Salty Sharing Platter. The latter includes crunchy popcorn, fresh fruit, muffins and Callebaut’s creamy chocolate dipping sauces. We’re in.

Who knew that a meal so popular with cowboys on the Western frontier would become a huge hit with sports teams after matches or as a straightforward staple at parties? It’s the simplicity and versatility that makes chilli such a solid all-rounder. Veggie versions are also one of the few meatless dishes even your most carnivorous customers will struggle to complain about.

Another that can appeal to meat-eaters and veggies alike. The sharing dish is also perfect for that party vibe. The Greyhound in Ipswich put “Norwood’s Nachos” on the menu this season. The dish started at £10 but the price will drop throughout the season depending how many goals Ipswich striker James Norwood scores for the Tractor Boys.

trade.inapub.co.uk p42-43-44 party food.indd 42

19/08/17 3:14

LEAVE A LASTING

IMPRESSION this season with Callebaut

Changing menus with the season is a great driver for business; it can keep options fresh and exciting and entice guests with special seasonal dishes. Tempt diners to share a delicious Loaded Doughnuts Platter to encourage customers to indulge in a Callebaut® dessert.

Nuts

6

Scotch eggs

Do you know what you find traces of in a bowl of nuts on a bar? A really tasty snack! Forget those old tales. It’s hard to beat nuts as a snack customers keep coming back to before they realise that what they really need comes in liquid form.

8 trade.inapub.co.uk p42-43-44 party food.indd 43

F

CHANNEL G U

AT:

When we asked Twitter for people’s favourite pub snacks, we got plenty of votes for the good old chip. Whether your pub is a French fries kind of place or a triple-cooked Jenga type, you need some kind of chip on your party buffet.

LL

E ID

Chips

OM

EL

.C

TH

7

U

FOR

Firmly established as a pub classic.

Carve them into quarters to create a perfect snack for party guests to nibble on.

Young’s pub The Canonbury in London’s Islington hosted the Scotch Egg Challenge earlier this year. Thai restaurant Smoking Goat won with a recipe featuring pork and offal.

SEE

6

5

OV

E O FC H

O

C

Callebaut® TOP TIPS

1. Research suggests sharing desserts appeal to 7 out of 10 diners 2. Sharing platters appeal to guests looking to split the guilt 3. Promote sharing desserts as a fun dining experience, perfect for diners enjoying a meal with friends and family

Loaded potato skins

Bacon & cheese and sour cream & For recipe inspiration, visit: FORTHELOVEOFCHOC.COM

19/08/17 3:14

chives are two of the most popular ways of loading them up but it’s also a chance for you to get creative.

9

Roasties

It’s a hat-trick for potatoes with this classic snack, often put on the bar by generous landlords. You can’t beat roast spuds – well, you can’t according to the folk of Twitter, who heralded the delights of the snack. It just goes to show the value of giving something for free. Very versatile, potatoes. Much like eggs…

10

Pickled eggs

Not everyone’s cup of tea but pickled eggs (along with the onion) offer something for a niche customer base.

They could also be classed as a “dare” food, which may have a place later in the evening.

11 Chilies See above. wings 12 Chicken Rarely as much meat as you would like, sticky sauce that gets all over your hands, and very tricky to eat in polite company. But you’re with your mates, so who cares? A must.

13

Cauliflower buffalo wings

We can see that party food can get a little meat-heavy, so options such as this are ideal for the veggies and vegans looking for a little something.

Mozzarella 14 sticks

Another meatless treat that most will have a nibble of.

Mozzarella is the fourth-most popular cheese in the UK, according to research by Branston. It trails Brie, Red Leicester and outright winner Cheddar.

Cheese and pineapple chunk hedgehog centrepiece anyone?

44

15

Sausage rolls

16

Popcorn

17

Popcorn chicken

18

Bread

Another that scored highly with the Twitterati. And another that has so much more to offer than the bog-standard version.

To prove as much, The Red Lion in Barnes hosts the Great Sausage Roll-Off each year to give chefs a chance to show off their skills. This year’s winning entry was Adrian Oliver’s Cornish pork, bacon & sage sausage roll with mustard mayonnaise. Excuse us while we salivate for a moment…

Once to be found only in cinemas, fairgrounds and all over your clothes after watching a movie, popcorn has infiltrated the on-trade. It’s a moreish snack for the health-conscious with an evergrowing choice of flavours.

Similar-sounding but oh so different.

Somehow, shrinking them down to the size of popcorn makes it more socially acceptable for adults to munch on chicken nuggets. Not that we’re complaining.

Garlic, breadsticks, baps. Whatever your poison. It just kneads (sorry) to be getting a slice (sorrier) of the party pie.

AUGUST / SEPTEMBER 2019

p42-43-44 party food.indd 44

19/08/17 3:14

terry osborne insurance.indd 41

19/08/24 1:45

play HIGHLIGHT EVENT

The Ashes

tainly keep punters packing out the pub this month as they soak up the last of the summer’s cricket.

September 4-8 and September 12-16

New mums are among those packing out a London pub’s private room to take on a pilates class.

Three sessions a week are held at The Rosendale in West Dulwich and local mums are among those bringing along their babies to enjoy an antenatal class.

Run by businesswoman Kate Thomas, it’s been taking place for more than a year now and has increased in popularity as people of all ages from across the community practice pilates.

t pub clu ea

bs

PILATES• THE ROSENDALE WEST DULWICH, LONDON

gr

After months of cricket to enjoy in England this summer, it all culminates in the fourth and fifth Tests as England and Australia face each other in The Ashes.

England will be keen to win the urn back and this fierce rivalry between these intensely competitive nations will cer-

Ethan Glackin-McColgan is the general manager at the pub. He said: “We started off at the end of of last year with just one day a week.

B ri t a i n Kate is a regular customer — I have known her for a long time.

“We thought it would be something to try. No one around us does pilates in a pub and it took off. It’s a nice community thing. People come in and use the pub for pilates and then come and have a coffee in the garden.

“The babies class is the most popular. We get all the mums and babies coming in for lunch. It brings more people into the pub on the quieter mornings and then they might come back at the weekend.

“It’s become very popular. It’s nice to do something for a local customer who wants to start her own business.

It’s worked out really well. It’s just a nice vibe to have at lunchtime.”

The pub also runs a 25 per cent discount for people going to the class to enjoy lunch afterwards.

Does your pub host a club with a difference that has helped grow your business? Let us know by emailing editorial@inapub.co.uk

46 AUGUST-SEPTEMBER 2019

p46-47 play intro.indd 46

trade.inapub.co.uk 19/08/26 0:31

play.

Sourdough September

This is an annual international celebration of the greatest loaf and it’s happening all month. Consider putting a couple of extra dishes on your menu that you can serve fresh bread with to mark the occasion and to share the delicious delights of sourdough.

All month

Excitement is building up for next year’s European Championships, with England, Wales and Scotland all aiming to reach the finals next summer. England top their group, while Wales and Scotland face an uphill battle to qualify. Expect the pubs to be busy.

Pic: Getty Images

Also happening soon...

Rugby World Cup

Rugby fans are getting excited about the World Cup, which kicks off this month and this time takes place in Japan. Have a think about Japanese-themed food and drink for punters to enjoy during the tournament.

September 20—November 2, ITV

US Open Finals

Can Federer add yet another slam to his already absurd collection? Will Coco Gauff make her first slam final? The time difference means the matches will start at around 7pm — perfect for an evening in the pub.

Saturday, September 8 and Sunday, September 9

British Food Fortnight

British Food Fortnight celebrates the diverse range of delicious food available in Britain.

Think about the classics, as well as some of the alternatives you could add to your menu.

September 17—October 2

Macmillan Coffee Morning

One of the biggest charity fundraisers of the year, the Macmillan Coffee Morning has grown as the years have gone by and pubs are becoming more and more popular when it comes to places to host them. Organise one and ask some of your locals to bake a cake. It’s a great way to bring the community together while raising a bit of money for a fantastic cause.

Friday, September 27

p46-47 play intro.indd 47

Did you know?

Rugby World Cup England’s 2003 World Cup hero, Jonny Wilkinson, is the top points scorer in the finals’ history with 277.

Euro 2020 qualifiers

Until Tuesday September 10, ITV & Sky Sports

Pic: Paolo Bona/Shutterstock.com

New Zealand’s Jonah Lomu in 1995 and South Africa’s Bryan Habana in 2007 share the record for the most tries in one competition, with eight each.

The same whistle is used during the opening game of every Rugby World Cup tournament. It was first used in 1905.

Before the Rugby World Cup started in 1987 the USA were technically the reigning world champions because they won the rugby gold medal at the 1924 summer Olympics.

Marc Ellis boasts the most tries in one World Cup match, with six in New Zealand’s 145-17 triumph over Japan in 1995.

New Zealand have won the World Cup three times (1987, 2011, 2015), while Australia have won it twice (1991, 1999), as have South Africa (1995, 2007).

Namibian Rudie van Vuuren appeared in both the rugby union and cricket World Cups in 2003.

19/08/26 0:43

Let the spirits

by MATT ELEY

move you

If I had been in possession of any psychic powers, there is no way I would have agreed to cover an event with a spiritual medium on the day the England cricket team are playing in the World Cup final.

Medium Karen Hillier:: “I like going to oubs because you get a new audience and meet new people

How to host a medium night in your pub Get the room right You need an appropriate space for a private event that ideally will not be disturbed by the rest of the pub.

Have tissues at the ready Things can get emotional, so be prepared.

Bring a friend Encourage guests to come in couples or groups for emotional support.

Go steady on the spirits Serving food and drink is fine but try to ensure the audience does not get too rowdy or interrupt the show.

Make some noise Karen and Lorraine work together, so the show is promoted on both of 48 social their channels plus the A-board outside AUGUST/SEPTEMBER 2019the pub.

p48-49-50 medium nights.indd 48

But because of a lack of those abilities (or the ability to look at a calendar), I find myself driving to The Mile Oak Inn, Brighton, around the same time England and New Zealand are heading towards a Super Over.

I assume with such a major sporting event in progress, the start of the evening with clairvoyant medium Karen Hillier will be delayed until the result is confirmed.

This is a pub that takes its sport seriously, after all.

I could not be more wrong. The bar’s function room is packed, theatre-style. With the show about to begin, I apologetically take one of the few free seats at the back.

Karen gets things under way by asking guests to bring personal items to the front such as photographs or jewellery. I assume this is to help the connection to the spirit world, but sceptically, I also wonder if this isn’t just giving the psychic clues to feed off.

As she starts to ask questions of the audience, related to messages coming through to her, loud voices disturb the quiet atmosphere — it’s the adjoining bar and it sounds very much like England have won the World Cup.

Tales of the unexpected

Feeling more relaxed and inwardly elated, I go with the show as the sports fans quieten down and the two-and-a-half-hour psychic

trade.inapub.co.uk 19/08/21 3:23

play.

Positive energy: despite early misgivings about putting on events in pubs, Karen now enjoys the experience

“

We have been doing medium nights for two or three years now and they always sell out

trade.inapub.co.uk p48-49-50 medium nights.indd 49

night takes several unexpected turns.

Karen’s technique is to stand up and relay the messages she receives to the crowd.

For example, she asks if lemon drizzle cake means anything to someone or if anyone is connected to a person called Pat. With such vague terms it is little surprise audience members stand up, take the microphone and see where the conversation goes.

But things evolve and get weirdly specific.

Karen tells one person to follow her dream to teach — you get the impression she’ll be enrolling to do just that as soon as possible.

Another receives a tender message from a loved one who has taken their own life.

Perhaps most bizarrely Karen says she is receiving a message from a young person, taken too soon. Friends in the audience recognise who it is. Karen described how he is larking about, wearing a crown. Why would he do that, she asks? The friends, clearly shocked, reveal how his surname relates to royalty.

The rest of the audience clap to maintain positive energy when the stories unfold.

Over the course of the evening 15 to 20

people, roughly one-third of those in attendance, receive a message of some kind.

I’m intrigued and open-minded but the cynic in me wants to know how she knows this stuff. Is she great at reading people?

How much can you find out on social media these days? Are people planted in the audience? But why go to so much trouble for a night’s work? Are the audience vulnerable and just wanting to hear what they are being told? As I scribble my thoughts down Karen speaks to the room.

“Is anybody here from Crowborough?”

Oh no. I know for sure at least one person is: me. I find myself with a microphone in my hand talking in front of a room full of people with a psychic medium who may or may not be having a chin-wag with my dear, departed grandad.

Messages from beyond

There are things she knows about me that could be in the public domain, others that don’t quite add up but also specifics I just can’t fathom at all — stuff about my mum and her sister, my children and messages

AUGUST / SEPTEMBER 2019

49

19/08/21 3:23

Licensee Lorraine Hocking: “If pubs are thinking of doing it, just give it a go. It is a really good night”

50

my grandad apparently wants to pass on.

She warns me about a yacht trip. I’ve never been on a yacht and have no plans to do so but I know for sure if someone offers me this opportunity any time soon, I will be politely declining.

The experience is both disconcerting and reassuring and when I sit back down, I’m not entirely sure what just happened.

More people have similar experiences to me before Karen brings things to a close at around 9.30pm. The event has been emotional, revealing and sees the audience leave home feeling they got great value for the tenner they spent on a ticket.

Afterwards, I catch up with Lorraine Hocking, manager at the wet-led Mile Oak Inn, who sat in the audience throughout.

She’s a believer in what Karen does and in the nights themselves. “We have been doing these for two or three years now and they always sell out,” she says. “It’s a mixture of Karen’s Facebook followers and the pub’s customers, so we are getting new people through the doors.”

Both Karen and the pub sell tickets and share the revenue between them. In addition, the pub makes money on drinks, with

AUGUST / SEPTEMBER 2019

p48-49-50 medium nights.indd 50

the bar open throughout and many people coming in early for a pre-show sharpener and staying afterwards for more.

Lorraine continues: “If pubs are thinking of doing it, just give it a go. Karen brings so many people into the pub and it is a really good night.”

Bad experiences

Karen, who has been doing similar shows across the country for more than 20 years, says not all of her experiences have been as positive as at The Mile Oak Inn. “At first [pubs] were not something I wanted to do,” she says. “They could be rowdy and I would not be taken seriously.

I was mocked quite a lot, but I kept going.

Now it sells out in an hour and it just works.

“Some pubs are good environments for it and others are not,” she continues. “Here is normally quiet, so it’s good. You need a room that can be closed off and seat a certain number of people.

“I like going to pubs because you get a new audience and meet new people.”

And if you host a medium night at your own pub, you can never be sure who you will meet either.

trade.inapub.co.uk 19/08/21 3:24

ad page2.indd 51

19/08/25 17:19

Up (early) for the cup

by RUTH SCAMMELL

RUGBY WORLD CUP: KEY FIXTURES JAPAN V RUSSIA SEPTEMBER 20 11.45am IRELAND V SCOTLAND SEPTEMBER 22 8.45am ENGLAND V TONGA SEPTEMBER 22 11.15am WALES V GEORGIA SEPTEMBER 23 11.15am ENGLAND V USA SEPTEMBER 26 11.45am SCOTLAND V SAMOA SEPTEMBER 30 11.15am ENGLAND V ARGENTINA OCTOBER 5 9am SCOTLAND V RUSSIA OCTOBER 9 8.15am WALES V FIJI OCTOBER 9

WALES V URUGUAY OCTOBER 13 9.15am JAPAN V SCOTLAND OCTOBER 13 11.45am

all games on ITV

52

New Zealand will be bidding for a third successive victory when it all starts on September 20.

With Japan eight hours ahead of the UK, rugby fans over here face some early starts if they are to catch all of the action — and operators will need to adapt their offer to maximise the occasion and draw in viewers.

Among those pubs preparing for a busy six weeks is The Cabbage Patch in Twickenham. As a well-known rugby pub, it had people booking tables

9am

As the tournament’s Worldwide Partner, Heineken has compiled this handy guide for licensees looking to drive trade with the Rugby World Cup. Get your screens up Sports fans have come to expect a high-quality experience when it comes to watching sport in the pub, so make sure all screens and audiovisual equipment are set up well in advance of the big matches.

Be organised Once you have the fans in, the three big challenges are: bar queues, lack of seating and sound and visual requirements. Think about more seating, table service, additional TVs and increased staffing at key times.

AUGUST / SEPTEMBER 2019

p52-53 rugby world cup.indd 52

as early as June. Stuart Green is the manager. He says: “We took a view about what games we would show. It’s virtually all of them bar a couple that are on at four o’clock in the morning.”

The Cabbage Patch is used to early starts, having opened its doors to show matches when the British & Irish Lions toured New Zealand in 2017. “We have a tried and tested practice,” Stuart says. “We will be serving a

Play the advantage

10.45am

ENGLAND V FRANCE OCTOBER 12 9.15am

FINAL NOVEMBER 2

The excitement ahead of the Rugby World Cup is building — Japan is hosting this year’s tournament and pubs are aiming to pull in the punters, as 20 teams compete to take home that coveted trophy.

Don’t forget the alcohol-free drinks Midday kick-offs mean punters are more likely to be looking to drink something other than a classic pint and a decent range of alcohol-free drinks will appeal.

Plan for pre- and post-match Make sure you have strong offers on food and drink both before and after the matches.

As many of the matches fall over lunchtime, food is a great way to entice fans in. Multibuy promotions, cross-category deals and offers focused on large groups and round buying will help maximise sales.

Remember the lager lovers Lager is key to sales uplifts during sporting events and accounts for 44 per cent of all sales among sports fans.

trade.inapub.co.uk 19/08/25 1:47

play.

A taste of Japan

“

With Japan eight hours ahead of the UK, rugby fans here face some early starts if they are to catch all of the action

Patch is the place: Twickenham’s The Cabbage Patch is used to early starts for the rugby, having screened the 2017 Lions tour of New Zealand

p52-53 rugby world cup.indd 53

Japan’s Rugby World Cup offers a chance to create some interest with themed food and drinks. Here are some ideas.

Beer Several Japanese lager brands are available in the UK, including Asahi, Kirin and Sapporo.

Gin Japanese whiskies are considered some of the best in the world but the country also has a growing craft spirits scene and makes several excellent gins. Roku and Ki No Bi are both available over here.

Katsu curry Already popular over here, katsu curry is

breaded, fried chicken coated in Japanesestyle curry sauce on a bed of rice.

Gyoza “In Japan, gyoza [pictured] are traditionally served as bar snacks and enjoyed alongside beer while watching sporting events,” says Jessica Davies, communications manager at Ajinomoto Foods Europe. “This is a format that could easily transfer to British pubs.”

Karaage (fried chicken) A sort of Japanese gastro version of KFC, available with a variety of secret ingredients in the coating. A great match for beer.

breakfast and brunch menu to run around those games. We will aim to serve people as early as possible. We will have coffee available for people to refill as quickly as possible.”

The pub will also be offering a special Japanese-themed menu, with dishes including a katsu curry burger, and it is also providing a working environment inside the pub so office staff from local businesses don’t have to miss the games. “We have been on countdown since the season ended,” Stuart adds. “The new season is being delayed for the World Cup, so to get our rugby fix this is what we are waiting for.”

19/08/25 1:48

Adapt, survive and thrive

by MATT ELEY

If staff accommodation above The Griffin Inn had not been converted into rooms for guests, there’s every chance it could have become another pub closure statistic. When you visit the vibrant 600-year-old pub, with punters spilling out from the panelled nooks and crannies to the expansive garden that looks out to Winnie the Pooh country, it’s hard to imagine it could have gone the way of so many others.

But opening it up to accommodation was not a last-minute bid to save a pub by any stretch of the imagination. Ever since 1979, when Bridget Pullan bought the pub from a teenage Piers Morgan’s parents, its reputation as a destination food venue had been growing long before anyone had coined the term “gastro-pub”.

But turning a positive reputation into profit was still proving problematic.

Her son James Pullan took over the business in the early 1990s and decided that rooms where managers had been living would serve the pub better as quarters for guests. Those four rooms above the pub were followed by more in a converted barn and more still in a building next door that was bought for precisely that purpose.

There are now 14 rooms in total and they

p54-55 stay profile indd 54

account for around 15 per cent of the pub’s revenue. James explains: “We had proved there was a market for the food but we weren’t making any money. We put bedrooms up in the main building, four in the barn and then I bought the building next door and put more in there. We immediately started filling them and we did that by creating our own demand as a destination inn.

People wanted to come out to the countryside and have dinner here.”

Welcoming an extra clientele

The great thing about having bedrooms is you get people coming from further afield.

We have had people coming here for 25 years from Singapore and the USA who come back every summer,” adds James.

Word spread and The Griffin started to find

19/08/18 6:33

The Griffin Inn

Fletching, East Sussex Style: Family freehouse Rooms: 14 Rates: £80-170 Occupancy: 95 per cent in summer Online: www.thegriffininn.co.uk

“

It’s absolutely key the rooms are in tip-top condition.

Getting good housekeepers is extraordinarily expensive but you should make a good return on it

itself in books such as The Good Pub Guide and Sawdays, becoming one of only two places in East Sussex to feature in the Good Hotel Guide. Nowadays, a new audience is being captured with online marketing, thanks to great reviews and impressive ratings on the likes of Trip Advisor.

“Our long-term established reputation and word of mouth is the best marketing,” continues James, “but what we have discovered this year is that we have a whole new set of customers discovering us. They are coming here to eat and stay.”

The original, updated

The rooms themselves are like the pub – charming, quirky and nudging towards the posher end of the market. You’ll find fourposter beds, 1960s-style radios, rain showers and robes. It’s a fine balancing act that allows you to feel the history of the place, but to do so with a touch of luxury.

James says: “The bathrooms change once every five years to match how the place looks, as do the soft furnishings. The main thing is the look of the rooms. They are a mixture of old and modern.

“Each room has its own identity, name, and they are all individually styled. People have their favourite rooms and try to specify where they stay but you can’t always let the punters choose.”

One tip he does give for any other publicans thinking of adding rooms to their

business or looking to improve what they already do is to invest in housekeeping.

“The difficulty is finding good, hardworking staff that are prepared to do a great job. It’s absolutely key that the bedrooms are in top condition, and I probably pay well over the odds to ensure they stay like that.

“Getting good housekeepers is extraordinarily expensive but other than the wage bill, the rooms are generally a good profit-maker.

You spend the money up front when you do the investment but after that you should make a good return on it.”

And that investment was money well spent, because it has ensured the village has a pub to be proud of and one that people will travel hundreds, even thousands of miles to stay at.

“Doing the conversion to accommodation and the work in the gardens is one of the best things we have done,” says James.

“We couldn’t survive on the village alone.

We’d last five seconds.”

Thankfully, The Griffin will be around for a lot longer than that.

trade.inapub.co.uk p54-55 stay profile indd 55

19/08/18 6:33

stay 11

Scent from heaven

by RUTH SCAMMELL

Local knowledge: The Bridge Inn near Edinburgh uses Scottish toiletries brand Siabann for its history and luxuriousness

Picture the scene: you’ve checked in to your room for the night. The bed’s freshly made and in the luxurious bathroom you discover a selection of posh toiletries. It makes you feel special.

But why are toiletries such a big deal? It’s because little touches say a lot about what a business is trying to achieve and how it wants to impress its guests. The first thing a lot of people do is go and check out the bathroom products.

The toiletries give an indication of what a guest’s experience will be like and the sort of venue they are staying at.

People tend to have high expectations these days, so going the extra mile can make a big difference and is more likely to win you better feedback and a higher score from guests who are keen to speak highly of their stay. People want their visit to be an experience they will remember, so small things matter.

Local hero

Laura Willis is in charge of all things admin — and toiletries — at The Bridge Inn near Edinburgh. The award-winning pub prides itself on providing a luxury experience for its guests. It uses Scottish brand Siabann for its soaps and shower products and guests have responded positively to it.

“They use a lot of lavender, which is good for relaxation,” Laura says. “It’s a brand we really like and it’s a home brand, so we are supporting the Scottish industry.”

The brand also “has a bit of history” behind it, Laura says, which fits in with the pub.

42

p56-57 toiletries.indd 56

Sweet smell of success Part of the reason soaps and toiletries play such an vital role in a pub’s accommodation business is because scent is so important.

It’s a subject Inapub covered in some depth last October in our feature “Business scents: the art of selling through smelling”. You can still view the article via the digital edition of the magazine online or on our website.

As well as choosing suitably scented hand cream, shampoo, body lotion and the like (for your information, deeper woodier aromas are currently on trend, so look for scents such as sandalwood, oud and fougère), you could think beyond the bathroom.

In small spaces such as bedrooms, scented candles and reed diffusers can have a big impact and help create a welcoming atmosphere and relaxed vibes.

“The building is a listed building. We want something that’s a bit more luxurious, especially if you’ve got an early morning flight the next day or something. It’s the little extras that count.”

The customer feedback has been good

trade.inapub.co.uk 19/08/27 19:22

One eye on the waste One thing to bear in mind in these environmentally conscious times is the message you project about your business’s attitude to green issues.

The public reaction to plastic waste in the wake of David Attenborough’s Blue Planet series has changed the game, and some customers may not be thrilled to find a vast array of small plastic bottles in their room.

Intercontinental Hotels, owner of the Holiday Inn and Crowne Plaza chains, recently announced it will be axing miniature toiletries from its hotels for this reason, replacing them with bulk size dispensers.

Plastic-free and ecofriendly bathroom products are widely available, or you could signal your eco credentials by suggesting guests re-use their towels.

The Bell in Ramsbury, Wiltshire, provides bathroom products from the White Company

“

The whole idea of going away is to get away from the household routine and work and to feel pampered

trade.inapub.co.uk p56-57 toiletries.indd 57

as well. “We have had people contacting us to ask what products we use. Fragrance is quite a special thing and people have been really happy with the products,” she says.

“I think in an ideal world you want something that is going to relax you, something that isn’t too synthetic. Plus people want something that’s a bit more luxurious and that’s what we are going for.”

Luxury brands

While locally made products suit businesses such as Laura’s, other pubs go for

more well-known brands. The Bell in Ramsbury, Wiltshire, for example, provides guests with treats from The White Company.

“We use it throughout the business,” the pub’s general manager, Matt Saxton, says. “That’s all the bedroom products, right through to the bathroom products too. It’s important for people to have a good-quality product.”

Using a well-known luxury brand helps achieve the overall aim of making customers feel special, he says.

“The whole idea of going away is to get away from the household routine and work and to feel pampered. When you go and stay in a hotel you like the little extras. It’s the fact you’ve got a product you wouldn’t necessarily buy yourself.

“It’s the tiny little touches that make a place special.”

AUGUST/SEPTEMBER 2019 57 19/08/27 19:22

back-bar business

Turn over a

new leaf

by JACKIE XXXXXXXXXXXXXX COOPER

Not only are houseplants on trend at the moment they boost health and wellbeing too, having a positive impact on customers and employees and therefore your bottom line. Unfortunately, the Inapub team know next to nothing about houseplants (as proved by their inability to even keep the office cactus alive – RIP Kurt), so we asked Jackie Cooper the green-fingered expert at Ambius, a company that specialises in “workplace plant design”, for her advice...

As your beer garden filled up over the summer, it may not have occurred to you that people’s desire for a drink outdoors is actually more scientific than you may think.

It is linked to the term “biophilia”, which is humanity’s inherent need to connect with nature and living organisms.

This goes beyond having the odd plant around, it’s about stimulating people’s senses – what they see, feel, smell and hear – in an environment that feels natural and open. According to our own research, in which we surveyed over 1,000 office workers last year, 40 per cent of Brits spend a mere 15 minutes outside in an average day, so finding ways to foster this connection for your customers could have a real impact.

Outside inside

That’s why publicans should consider the ways they can “bring the beer

58 AUGUST / SEPTEMBER 2019

p58-59 indoor plants.indd 58

garden in”, to create a more welcoming, natural environment throughout their establishment, all year round. This is especially the case for those pubs with no outdoor space, where the opportunity to connect with nature can be limited.

Stress-buster

The benefits of biophilia can also stretch to employees. Any landlord will probably know that happy team members who do their job with a smile on their face will inevitably provide a better overall experience for customers. Whereas unhappy and unmotivated staff members are more likely to leave customers with a bad impression.

Investing in a more positive, natural-feeling indoor space could help improve your employees’ sense of wellbeing and in turn the customer experience that they deliver.

Of course, this doesn’t mean that the interior design of the classic British pub needs a complete overhaul, as there are ways to bring elements of the outdoors

trade.inapub.co.uk 19/08/18 15:36

“

Studies have shown that plants can reduce stress and anxiety and have air-purifying capabilities

inside, even to the most traditional pub.

Introducing more plants is a simple, costeffective place to start.

While aesthetically pleasing and easy-to-maintain, the benefits of indoor plants don’t end there. Studies have shown that plants can reduce stress and anxiety and have air-purifying capabilities, especially indoors where the air is often more polluted than outside.

For maximum benefit, pub owners and managers should also think about incorporating these elements in a way that reflects how they are seen in the natural environment. By, for example, arranging plants of varying heights and textures in a sporadic way, to keep with the random way that plants tend to grow in nature.

Try to use natural materials in your interior, as well. Wood is one of the most popular biophilic construction materials and through chairs and tables, is an easy material to play with in your indoor space.

Reclaimed wood has become a popular choice thanks to its authentic and “rustic” appearance. The same applies to flooring, where the incorporation of reclaimed wood, or even interesting textures like indoor grass, will

stimulate your customers› and employees› senses.

Going green (or coral pink)

One of the most effective ways to bring the outside in and to revamp a pub – and one that is often forgotten about – is colour. Painting the walls is a simple way to make a noticeable change, without needing to overhaul the entire decor.

Selecting natural colours such as green and blue might seem obvious, but there are more original choices. For example, this year’s Pantone Colour Institute’s “Colour of the Year” is “Living Coral” – chosen for its “animating and life-affirming” hue which “energises and enlivens with a softer edge”. This could be a great option for a pub looking to lift the spirits of those inside.

Four easy-to-look-after indoor plants for your pub Succulents Like catnip for Instagrammers, succulents are currently desperately fashionable and a doddle to look after, needing little water. For inside, aloe and kalanchoe are good.

Snake plant Or Sansevieria trifasciata, if you will (also commonly known as “motherin-law’s tongue” but we’ll gloss over that). Said to be hard to kill – in fact one of the few things that might do it in is too much watering.

Peace lily A lover of shade and not too much water, this plant also has the advantage of year-round flowers, if cared for properly.

Aspidistra Keep your aspidistra flying by positioning it out of direct sunlight and giving it just the occasional watering.

trade.inapub.co.uk p58-59 indoor plants.indd 59

AUGUST / SEPTEMBER 2019 59 19/08/18 15:36

back-bar business

Keep a friendly eye on the

freshers

With thousands of students about to start university, alcohol education charity Drinkaware is encouraging operators to invest in staff and other resources to ensure a safe and enjoyable Freshers’ Week in their venues.

Posters to inform customers can be downloaded free of charge from the Drinkaware website

Nightlife Crew, the charity’s night-time safety teams, operate in student venues across the country. Team members, who are usually drawn from the student population, receive training that equips them to both promote a more positive atmosphere within the venues, and help students who might become vulnerable after drinking.

Drinkaware chiefexecutive Elaine Hindal says: “Freshers’ Week is an exciting time for students starting at university, but it comes with a risk of alcohol harms: many of these young people are away from home for the first time, socialising with new people who may have different drinking habits, in an unfamiliar venue. It’s easy for things to go wrong.

“Operators targeting the freshers market really owe it to these students to create an environment where the chances of them coming to any harm are minimised, with robust safety nets in place if they do become vulnerable as a result of alcohol.”

Drinkaware recently carried out research among young people at nine venues where Nightlife Crew is in operation. Four in five said they felt more positive about a venue with Nightlife Crew in place and three in four would be willing to pay £1 more for entry if a venue offered Nightlife Crew.1 University of Leicester Students’

60 AUGUST / SEPTEMBER 2019

p60-61 BBB drinkaware.indd 60

Union has employed Nightlife Crew for the last three years, with the teams playing a vital role at the 2,000-people capacity O2 venue on campus. Freshers’ Week is the busiest of the year with four sell-out events during the week.

Marianna Papaleontiou, student advisor at Leicester, says: “Nightlife Crew fulfil an important role in our student safeguarding strategy all year and particularly during Freshers’ Week.

Student to student support

“The team members are young – usually students in their second year and upwards – so they have a better rapport with our student customers than the older security personnel, for example. Our students feel comfortable approaching the Nightlife Crew team members if they feel unwell or unsafe, or are worried about a friend. Equally Nightlife Crew are trained to look out for behaviour cues that indicate someone might become vulnerable during the evening, and keep a watchful eye on them.

“As a result, the team is often able to intervene in a potentially harmful situation early on and prevent it spiralling out of control.”

Ahead of the new academic year, Marianna is recruiting new members to join the 15-strong Nightlife Crew team, to replace those who have graduated or become too busy with studies. With pool of this size of trained team members, Marianna can en-

trade.inapub.co.uk 19/08/25 1:27

Drinkaware’s top tips for a safe Freshers’ Week If you’re operating Nightlife Crew in your venue, recruit your team members early so that they’re all trained

by Freshers’ Week. Try to find some students with “longevity”, perhaps on longer courses like Medicine, so your team has some more experienced members who can mentor new recruits.

Invest in additional resource: Many new students will be at their most vulnerable during their first weeks at uni, so the more support you can put in place for events during this time, the better.

The Nightlife Crew on location at Leicester University

“

Operators targeting the freshers market owe it to these students to create an environment where the chances of them coming to harm are minimised

sure at least two are present on the student nights held every Wednesday and Friday at the O2 during the year, and four at most events during Freshers’ Week.

Recruitment of team members is a rigorous process, with online applications followed by interviews and, for the most promising candidates, the Nightlife Crew training day. The role play in the training gives Marianna and the other recruiters a good idea of how candidates would perform as a Nightlife Crew team member.

Marianna says: “Nightlife Crew is an invaluable resource to us, offering support to students that other members of staff in the O2 wouldn’t be able to provide as effectively. We think that having the team in the venues is a reassurance to students, and we know that their interventions have improved outcomes for many students whose drinking on a night out might otherwise have led to greater problems.”

•

To find out more, contact your local council to find out whether they are working with Drinkaware to install Nightlife Crew in local venues. Alternatively, call Drinkaware marketing manager Neil Webb on 020 7766 9923 for more info on how to recruit Nightlife Crew or get members of your existing staff trained for the role ____________________________________ 1 Future Thinking (2019). Nightlife Crew Research. February 2019. London: Future Thinking.

If a Drinkaware Crew team isn’t right for your venue, review the training needs of your existing staff. The Drinkaware Alcohol Vulnerability Awareness e-learning course equips them to spot students who are vulnerable and gives practical advice on how to support them. For more information, email elearning@drinkaware.co.uk Offer drinks other than alcohol: a growing number of younger people are cutting back on alcohol or abstaining completely.

Review your wine list to choose house wines at the lower end of the ABV scale. Also offer wine in a 125ml serve and make customers aware this size is available: drinking smaller amounts is a good way to control alcohol intake.

Offer some food, even if it’s only a limited menu, and encourage students not to drink on an empty stomach.

Make it very clear that you will not serve alcohol to customers who are drunk, or who are attempting to buy for a drunken friend, both of which are against the law. Drinkaware and the British Beer & Pub Association have produced two posters to help communicate this to customers; “Can’t Get Served’”and “Mate’s in a State”, which can both be downloaded free of charge from the Drinkaware website at https://resources.drinkaware.co.uk

trade.inapub.co.uk p60-61 BBB drinkaware.indd 61

19/08/25 1:28

time at the bar

PLATE OR SLATE? Where the nation’s publicans stand on the really big questions Geneva Low The Micro Pig Tickton, Yorkshire

Plate or slate?

Geneva is pursuing the world record for the smallest pub in the world for The Micro Pig. The 9ft x 7ft bar is smaller than the current record holder (The Signal Box at 64 sq ft) she says, but it packs in food, drinks and occasional live music.

The pub was established back in October 2018 by her father, who wanted to provide the village with a replacement pub after the previous one closed down some years earlier.

Background music or silence is golden?

Slate for sure, plates are so last century!

hostelry… we prefer drying our trotters on a towel.

Table service or order at the bar?

Background music all the way, we’re not a boring Wetherspoons.

We offer all sorts of amazing bar snacks and most customers don’t even mind the 7ft walk to the bar to pig out. Pork scratchings are our favourite though.

Brass or chrome fittings?

Karaoke or pub quiz?

All about the chrome for me, although I’d be happier with platinum – I love to shine.

As life’s one long journey of learning, pub quiz every time! Not that we get many right though.

Dyson Airblade or hand towels?

Dyson Airblade is far too noisy for our little

Cash or Apple Pay? Piglets love apples and so does my dad (that way I can’t pop to the shops with the takings)!

Dress up or dress down?

We love to dress down and wallow in our scruffs, but come the weekend, we like to scrub up and waft around in our finery.

Packet of scratchings or Michelin Stars?

Packet of scratchings, even the Michelin star restaurants are copying the humble boozer and serving scratchings now… and charging a tenner for them!

Live sport or big screen ban?

I say “ban the screen” – I’m rather chatty (even my text messages are long) and all screens turn customers into conversationless zombies.

On the tab or no credit here?

Let’s “tab It up” and spend more.

Wear what you like or uniforms for the staff?

Who doesn’t love a guy or gal in uniform – and we lurve to be loved… enough said!

p62 plate or slate.indd 62

19/08/18 15:39

ad page2.indd 2

19/08/27 18:56

A publican bought a brewery to supply his own estate of pubs – and then decided to give up drinking for a year.

Scott McKenzie runs the three-pub strong Lakeland Inns in Ulverston, Cumbria, with his wife Kirsty. Last September they took on Stringers Brewery to supply the estate. But on the day the deal went through Scott gave up beer to raise funds for babies who need extra care. The £2,000 he has raised so far will buy a Vapotherm machine that helps deliver oxygen to babies.

It is a cause close to the couple’s hearts after their twin girls Elodie and Brielle were born at 35 weeks. Scott said: “It’s been a tough challenge because I would have loved to try the beers from Stringers and to enjoy a drink to celebrate events and milestones with friends and family.”

His teetotal efforts will pay for the machine with extra going to Bliss, a charity for babies that are born prematurely or sick.

THE COLLECTION TIN What pubs around the country are doing to help good causes The Cottage Inn was the start and finish point for 336 cyclists taking part in the Tour de Berkshire on August 3.

Riders completed the 10-mile journey to raise money for the Cystic Fibrosis Trust and enjoyed a drink at the finish at the Upper Bucklebury pub.

A fun day raised more than £15,000 for a man with cancer.

The money enabled Matt Hodges, a regular at The Dog & Duck in Outwood, Surrey, to go on a holiday with his young family to Disneyland Paris. Matt was diagnosed with a rare and aggressive form of cancer, epithelioid sarcoma.

A church choir and a punk band were among the acts at a music event that raised around £1,000 for the Teenage Cancer Trust. The Bay Horse in Sudbury, Suffolk, hosted eight bands and also ran a coconut shy, donkey rides and a raffle.

A Worcester pub has raised more than £7,000 for a local hospice with a range of events. The Plumbers Arms raised £7,183 for St Richard’s Hospice with a quiz, tombola, charity darts night and curry night.

A hospitality worker who wants to inspire the industry to be healthier is running 42 marathons in 42 days to celebrate his 42nd birthday and raise £42,000 for charity.

Tim Etherington-Judge’s challenge will take in New Orleans, New York, Amsterdam and end in London.

The money raised will help charity The Benevolent tackle mental health issues in the hospitality sector, which has high rates of drug, sex and alcohol abuse.

Tim founded Healthy Hospo to improve mental health in the sector after battling with depression and surviving a suicide attempt three years ago.

He said: “We need to challenge the issues head-on and begin to change the conversation if we’re going to tackle the growing rates of mental health problems, suicide, substance abuse and burnout.”

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

64

AUGUST / SEPTEMBER 2019

p64 collection tin.indd 64

trade.inapub.co.uk 19/08/18 6:15

PUB NAMESAKES 10

TOP

Pubs named after real people – famous and not so famous

Pic: Ewan Munro/ Flickr

1. The John Snow

4

Soho, London Nothing to do with Game of Thrones or reading the news, this watering hole is named after the Victorian doctor who discovered the source of London’s cholera epidemic. John traced the infection to Broad Street water pump, a replica of which now stands outside the pub.

2. The Martha Gunn Inn

Pic: MJ Roots / Wikimedia Commons

7

Brighton, Sussex Martha Gunn was the “Queen of the Dippers” – dippers being the women who operated 19th-century bathing machines, plunging the bathers in and out of the water.

A favourite of the Prince of Wales, she became an unlikely celebrity, immortalised in Toby jugs and an engraving depicting her repelling the invading French with a broom.

3. Sexeys Arms

Blackford, Somerset Young Hugh Sexey must have endured some ribbing in the playground, but it didn’t hold him back – his CV included stints as a ploughboy, pirate, lawyer and royal auditor to Elizabeth I and James I.

4. The Old Doctor Butler’s Head

Pic: Ewan Munro/ Flickr

9

Moorgate, London Another medic, and another figure from the court of King James. Court physician Dr William Butler was a renowned drunkard, and the inventor of the medicinal drink Dr Butler’s Purging Ale. Made his name when he revived a clergyman from an opium-induced coma by slaughtering a cow and placing the parson in the “cowes warm belly”.

5. The Richmal Crompton

Bromley, Kent This ’spoons is named after the local writer who penned the endless Just William series.

We can’t help thinking of the story when thanks to William’s mischief, a professor delivers a lecture on The Drinking Songs of Britain to the local temperance society,

p65 top 10.indd 49

6. Crocker’s Folly

St John’s Wood, London Frank Crocker, the story goes, thought he had some inside info on the location of the new railway terminus. He ploughed his money into building this pub to serve the passengers, only to be ruined when the station was built half-a-mile away at Marylebone.

7. John Brunt VC

Paddock Wood, Kent The only pub in the country to be named after a Victoria Cross holder. John Brunt was killed in the Second World War aged 22, the morning after leading a daring rearguard action to repel a Panzer tank division. From 1997 to 2001 the pub was known as The Hopping Hooden Horse, until the name was changed back following local outrage.

8. Nevison Inn

Leigh, Lancashire Gentleman highwayman John “William” Nevison supposedly escaped gaol by painting blue spots on his body, pretending to have died of the plague and getting an accomplice to pose as a doctor and carry him off in a coffin. He was finally hanged in 1684.

9. The Nell Gwynne Tavern

Covent Garden, London Local lass Nell is best known as the longterm mistress of Charles II. But she was also a trailblazer for working women, as one of Britain’s first actresses.

10. Mother Shipton Inn

Knaresborough, Yorkshire She was no looker, but soothsayer Ursula Southeil, aka Mother Shipton, was believed to be able to predict the future. Born in a cave, which is now a tourist attraction near the pub.

10

Pic: Tim Green / Flickr

19/08/15 6:36

time at the bar

HAIR OF THE DOG Tales of the unexpected from the wonderful world of pubs A bite and a beer

ed being Franklyn O’Rourke surviv When professional surfer pital. s urged him to head to hos bitten by a shark, friend headed his priorities straight, and Franklyn, however, had instead to the pub. nville, beach surf cam in Jackso Dramatic footage from the the bite to lunging out of the water Florida, shows the shark rger told . Franklyn’s friend RJ Be 23-year-old on the elbow he was like, se cau ly went to a bar News4Jax: “He immediate you y bu people were like, ‘I’ll ‘I got bit by a shark,’ and hung out at the pier.” drinks!’ So he went and effect, necessary recuperative The free drinks had the g any hospital with Franklyn not needin attack. He later treatment following the : “ “I’m happy to posted on social media ll.” be here and alive and we

Make plastic waste great again Regular readers, or indeed anyone who hasn’t been living inside a sealed casket on Mars, will be aware of how the tide of public opinion has turned against plastic straws. Thanks to David Attenborough’s exposé on the plight of the turtles, responsible retailers everywhere have switched to paper straws in a bid to do their bit and chime with the mood of the average customer.

Bucking the trend though, is the re-election campaign for the Leader of the Free World.

“Liberal Paper Straws Don’t Work” proclaims the official campaign shop at donaldjtrump.com, offering supporters the chance to “STAND WITH PRESIDENT TRUMP” by buying 10 plastic straws for $15. At time of going to press that worked out at around £1.23 for each straw emblazoned with the president’s name. As our cousins over there might say, they kinda suck.

A big name in pubs Fans of pub quiz trivia were rejoicing recently, as the pub with the longest name in Britain re-opened two doors down from the pub with the shortest.

The Old Thirteenth Cheshire Astley Volunteer Rifleman Corps Inn closed three years ago, but is back in business at a new address. When Nigel Baxter and his wife Sarah Farrer-Baxter decided to open a pub in Stalybridge, Greater Manchester, they were offered the chance to take on the name by the previous owners.

The new site is next-door-but-one to the more snappily titled Q Inn. Sarah told The Guardian it was a “massive honour” to take on the longest name, with the only downside being the cost of the pub sign from a firm that charges by the letter. “The invoice did come as a bit of a shock,” she said. “It was worth it though – that’s what you get for having the longest name.”

Fighting feathers with feathers

A Devon pub ha s been forced to install air defenc protect its custo es to mers from dive-b ombing attacks beer garden. in the Staff at The Impe rial, a ’spoons in Exeter, found th continually havin emselves g to replace custo mers meals and up mess as they clear battled raids fro m marauding se They decided to agulls. fight back by hirin g a bird of prey to patrol the skie s over the pub, ac ting as a kind of avian bounce r. Management gained approval for a bird of prey bird deterrent pr ogramme, to be enacted as soon as possible.

Falconers flying peregrine falcons and Harris hawks can be us ed as a natural bird deterrent.

The British Pest Control Associa tion says: “Falconry is a via ble alternative to netting and spikes that some customer s may not want or have the budget for.”

66 AUGUST / SEPTEMBER 2019

p66 hair of the dog.indd 66

19/08/15 8:42

Cask Marque Become one of the best 10,000 cask ale pubs in Britain

‘Cask Marque’ is an independent scheme that assesses the beer quality in pubs to ensure standards are driven and maintained.

Qualified assessors visit pubs to test the beers temperature, appearance, aroma and taste. pubs have increased sales since 88% ofgaining the accreditation

of accredited outlets said they would 98% recommend the scheme to other licensees Benefits include: n Featured on the CaskFinder app - used 60,000 times a month to find Cask Marque pubs n A Cask Marque plaque – recognised by 77% of beer drinkers as a badge of quality n Point of Sale material – to help promote this achievement to customers n Random inspections – helping pubs to consistently serve quality beer n Access to cellar management training n Regular newsletters Sign Up today by visiting cask-marque.co.uk or calling 01206 752212

ad page2.indd 67

19/08/27 15:22

Problems paying the rent, credit card or household bills?

You can talk to us about anything.

If you need advice on money management or other issues like health, relationships or housing call our helpline on 0808 801 0550 or visit licensedtradecharity.org.uk The last thing you want to do is bottle things up.

ad page2.indd 67

19/08/27 1:44