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Issue 61 January 2017 ÂŁ3.95 trade.inapub.co.uk
MUSIC PRESENTED BY
PRS for Music launches Music Makeover 2017 competition for pubs and bars. PRS for Music has launched its Music Makeover competition offering a winning prize of a £10,000 Music Makeover to the winning pub. PRS for Music’s Music Makeover competition first began in 2010 with the specific aim of helping pubs with their live music offer. Independent research has shown that pubs using live music increased their revenue by 9 percent compared to pubs without live music*. In a time where pubs are struggling, a live music offer can be vital. Most of PRS for Music’s top members started their careers playing in small live music venues which is why PRS for Music feels so passionately about the value live music can bring. The Music Makeover competition helps the winning pubs reap the rewards of live music in their venues. For 2017, PRS for Music is offering a winning prize of a £10,000 makeover alongside a second place £5,000 makeover prize.
Historically, the prize money has been spent on new live equipment or installing a high-end sound system with previous winners quickly seeing the positive impact on both their takings and reputation as a live music venue. Last year attracted more than 300 entries with The Tooth & Claw in Inverness being crowned the winners. The pub received a bespoke music consultancy from leading record producer Steve Levine and is now vying for the title of best live music venue in the Highlands. From the quality of the sound system, to acoustics, volume and playlists, music has a huge impact on both customers and staff. As part of the celebrations, PRS for Music hosted a launch party with a presentation at the premises and live performances from Glaswegian bands WHITE and Bossy Love gaining prestigious national and regional media coverage.
*Research conducted by CGA Strategy Limited on behalf of PRS for Music showed that wet-led pubs with live music, when compared to similar pubs without live music, experienced an increase of 9 percent in additional revenue over the year due to its live music offer (of no more than once a month). The report can be found on www.prsformusic.com/customerportal
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ou work in them and we write about them, but putting your finger on what exactly a pub is has become increasingly tricky. The lines between pubs, restaurants, bars, coffee shops and pretty much any other place where people go to meet have blurred in recent years. I have had a haircut in a pub, petted a pig, eaten crocodile and spent more hours working at a laptop there than in an office. Society is changing and pubs are evolving to meet those needs. However, the desire to socialise, unwind and eat and drink with like-minded people remains. To feel connected to the world around you. The pub has always done that and continues to do so. We have really enjoyed breaking down the fundamentals of what a pub is in this issue and attempting to capture the broadness of its appeal in a definition. And while the nature of a pub is evolving, it is managing to maintain its central role in communities up and down the country. Long may that continue.
this month What is a pub? • Chameleon venues
drink Soft drinks • Beverages of the future
eat Cheeseboards• Free-from menus • Roast dinner burger
play Rugby • Offering something for everyone • Boris Becker
stay Steps to success with letting rooms
Editor Matt Eley •
50 back-bar business Digital Marketing Guide • Trade Show Diary
time at the bar Your work for charity • Top 10 unlikely pub pursuits
Deputy editor Robyn Black • Eat writer Bronya Smolen •
Production editor Ben Thrush • Chief executive Barrie Poulter •
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Sales & marketing director Matt Roclawski • Subscriptions trade.inapub.co.uk/magazine •
Printed by Warners Midlands
Why not run your own pub business? With over 4,500 pubs to choose from, thereâ€™s an opportunity for every entrepreneur that wants to run their own pub
Or, why not manage one of our pubs instead? Craft Union pubs are at the heart of communities. Find out more: craftunionpubs.com
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Find out more about managing food and drink pubs: bermondseypubco.com
BARSTOOL EXPERT all you need to know about THE PUB IN 2017 So, is this a pub then? Yes, of course it is. There’s booze and some seats on which to sit while we drink it. What else could it be?
You’re drinking a cocktail. You’ve got a beer though, and some pork scratchings.
Fancy ones, with apple dipping sauce and there’s guinea fowl on the menu. That’s not proper pub, grub is it? It probably was 100 years ago and now it is again. Along with mac ’n’ cheese, curry, pasta and exotic seafood, alongside all the old favourites: fish & chips, roasts, pies and ploughman’s.
There’s even a wine and cheese matching event here tomorrow. It’s just not right. But pubs can’t survive if they just serve crisps and beer in this day and age. Times have changed.
Wine and cheese matching does not belong in a pub. A wine bar maybe, or a cheese shop. Speaking of which, you can buy local cheeses and meats from here to take home now.
I rest my case. Come on! This is a great pub, with great drinks, a roaring fire
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and a good line in bar snacks, which also happens to do a decent trade in meals covered in “jus”, plus coffee and cake in the day.
Bloody coffee and bloody cakes. Next thing you’ll be telling me you think it’s a good thing they allow loads of noisy children in here. Well, yes, I do as a matter of fact. I think it’s lovely that parents can come to baby classes here in the day, drop in and feed their kids after school, then bring their own parents and grandparents here for a meal.
Huh! You make it sound like a sodding community centre. Well, yes, that’s rather the point of a pub isn’t it?
Well, I preferred the old Dog & Duck down the road. That’s a real pub that, with no weddings, nor accommodation, nor fancy meals. The one that closed down?
What can I get you? Everything. Anything goes in the world of the modern pub.
Last orders: Remaining the same.
IN THE TRADE THIS MONTH £10k up for grabs for live music venue Pubs can win a prize to the tune of £10,000 by entering this year’s PRS Music Makeover competition. The licensees who can best show how they will use the money to reap the rewards of live music will be in line for the top prize as well as runners-up prizes of £5,000. Entries are open from January 9 at www.prsformusic.com
Local set to be saved A community’s campaign to save its local is on the verge of victory after an offer to buy the pub was accepted. After nearly two years, residents in Somersham, Suffolk, are celebrating their successful bid to buy The Duke of Marlborough. Funds of around £300,000 have been raised, with residents buying shares in an Enterprise Investment Scheme.
TOP STORIES ON TRADE.INAPUB.CO.UK This pub put a whole roast dinner into a burger Budweiser offers drinkers free Uber rides this festive season 6 ways to make the most of your pub garden See which pub was named friendliest place for pooches
Lords verdict due on Licensing Act A House of Lords report into the impact of the Licensing Act is due to be published in April. It follows six months of evidence gathering into the effectiveness of the Act, which was introduced 10 years ago.
We’ll keep it behind the bar for you, sir No doubt you have stumbled over some strange things left behind in the pub, but can you top the items released by London pubco Young’s? A list of 20 strange things found in its pubs included a policeman’s CID badge, a single leather brogue shoe, a large sex toy, Lego and Victoria’s Secret underwear. Apparently that wasn’t all by one person at the same pub.
7 reasons why you need a fish finger sandwich on the menu
watch inapub Find us on YouTube We headed to the home of British brewing to meet some of the Burton folk behind Marston’s major rebrand. Watch this and more at trade.inapub.co.uk
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this month.inapub THE WAY I SEE IT JONNY GARRETT
TWEET ALL ABOUT IT
Here’s to a year of great beer
Here are just a few things we were talking about on Twitter this month…
I think we can all agree that 2016 was a terrible year. But the fates have been kinder than we might think — along with the losses we were given some of the best British beers ever made to solemnly toast with. Forget Brexit and Trump, to me last year was the year of the Double IPA. It was the moment of glory for citrussy American hops and high ABVs, with craft brewers pushing both to their extremes. Averaging around 8.5 per cent, ABV they were big, bittersweet and loaded with tropical and stone fruit flavours. Brewing such beers isn’t easy and the techniques brewers had to learn will have a huge bearing on what we’ll drink in 2017. The tropical flavours are here to stay thanks to the new exciting hops from the US and Australasia, but as a result we’re going to see much more hazy beer. This will be an educational challenge for bar staff because, while cloudy pints used to be a sign of an underconditioned beer, intentional haze is now strongly associated with hop flavour. So always check with the brewer and encourage customers to decide on the taste rather than the look of their pints. The ABVs are also going to come down, thanks to our duty laws. Strong beers are not profit-makers, so sessionable varieties of these ultra-fruity beers are going to become the fashion. The bitterness level will also drop as brewers go for drinkability. I think craft beer is going to come of age in 2017 — to become more accessible and consistent. But there will be growing pains as people get used to the new ways that beer looks, smells and tastes. The challenges are there, but so are the opportunities.
Customers expect to plug their phone chargers in without asking really gets my back up.. anyone else #ukpubs @martmolloy This week a customer wanted us to turn on the telly so he could charge his phone via a usb socket. We said no. @sixbellscamb
Thanks for this @SteaminBilly1. Don’t forget to take down all Christmas decorations and return stuffed animals to normal.
Jonny Garrett is an award-winning beer writer and founder of the Craft Beer Channel. Find more of his work at youtube.com/thecraftbeerchannel or trade.inapub.co.uk
Of lonely older people miss going to the pub CAMRA
Find us online every month at trade.inapub.co.uk @inapub
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Big Drop Brewing Co Tigg’s dressings
Tigg’s has had a redesign and is giving Skittles a run for its money with these colourful bottles. Available in Sweet Original, Beetroot, Pepper & Mustard and Basil & Pea, the sauces can be used as marinades, dips and dressings. www.tiggitup.co.uk
Hooper’s in a can
With cans back in vogue again, Hooper’s has launched a new ready-to-serve can for its star flavour, Dandelion & Burdock. The design for the 250ml serve draws on the drink’s British heritage. www.globalbrands.co.uk
Many breweries have dabbled in alcohol-free beer, but one new London-based business is producing ONLY low-alcohol brews. Big Drop Brewing Co makes all its beers at below 0.5 per cent ABV, rather than removing the alcohol later. The first, a Chocolate Milk Stout, was launched in December. www.bigdropbrew.com
What’s new in the pub this month
The hubbub around hygge (“cosiness”) and everything Danish shows no sign of abating, with Carlsberg’s unveiling of a bold redesign for its Export brew that makes more of its Copenhagen heritage. A similarly Danishinspired new look is promised for the core range later this year, as the company looks to lure in Millennial drinkers to the standard lager category. 0800 027 4144
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Tikka chance on something a little different in 2017 and start offering punters, not beer, but cider with their curries. Peacock is a new cider from the people who also make that other Indian-restaurant staple, Kingfisher lager. Made from fresh culinary and bittersweet apples in collaboration with Aspall, it’s 4.8 per cent ABV. 01622 351 110
Pidy pastry shells
Forget diamond rings, nothing says “I love you” like a heart-shaped pastry, right? Belgian company Pidy has launched a new range of products especially for Valentine’s Day. The bite-sized cases are ready to fill with anything you like from chocolate ganache to salmon & cream cheese or love potions. 01604 705 666
H41˚ Wild Lager
Heineken’s gone wild with a new limited edition brew called H41°. The lager is made from a rare yeast found in Patagonia, which is the “mother” of the yeast used to brew Heineken. It marks the first in a new collection of beers from the brewer, called the Wild Yeast lager Collection. www.online.heineken.co.uk
Foraged ingredients have been on pub menus for years now, so why not behind the bar too? Freya is a new spirit made from birch sap foraged in the forests of Northern Europe and distilled back here in the UK. Pure Wild Spirits is behind the new drink, which is said to have a “distinctive clean taste”. 020 7717 5560
Tails pre-mixed cocktails
Dry January is hard to stick to when cocktails look this sophisticated. Tails has a whole new look plus a refreshed line-up of products. The pre-mixed cocktails are available in one-litre bottles of Espresso Martini, Pornstar Martini, Amaretto Sour, Mojito, Cosmopolitan and Negroni, or single-serve bottles of Elderflower Collins, Berry Mojito and Moscow Mule. Now that’s a cocktail list. 01932 252 100
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What is a pub? by THE INAPUB TEAM
It might seem a silly question given that, as a reader of this esteemed rag, you are in all likelihood intimately involved in the day-today running of at least one of them — but clearly the pub has changed.
Pubs by numbers 50,800
pubs in the UK in 2015 (BBPA)
60,600 pubs in UK in 1997 (BBPA) 51% alcohol sales in pubs as percentage of overall volume (ALMR) £21bn annual turnover of UK pubs and bars (ALMR) 46% of turnover paid in tax by licensed hospitality businesses (ALMR) 22% of people habitually visit a local (CAMRA) 13bn on-trade beer sales (barrels) in 2016 (BBPA) 24bn on-trade beer sales (barrels) in 2000 (BBPA) 749 pubs, bars and restaurants with 24-hour licences (Home Office) 1bn meals served by pubs every year (BBPA)
So much so, that the Oxford English Dictionary definition of a pub as, “an inn providing alcoholic drinks for consumption on the premises,” seems woefully out of date. What about the food, the coffee, the kids’ soft drinks served? The live music played, the sport matches broadcast, the charity collections? That’s not to mention the community needs so many pubs fill — somewhere to get your hair cut or return a library book. A place to go for a weekend away, to get married, Christened, remembered. As 2017 begins then, we’ve decided to take the time and space — an entire themed issue, in fact — to ask how can we define the modern pub? Is it ……
… a coffee shop?
While coffee shops today are often cited as the enemy of the pub, they are in fact intrinsically linked. Pubs, after all, have their origins not just in the taverns of the 1600s but the coffee houses of the 1700s too, as a place for the gentlemen of the day to meet for a drink. While not a modern phenomenon then, café culture today is booming. So much so, that two years ago the then Whitbread chief Andy Harrison told the Daily Telegraph that he believed coffee shops have filled a hole in British society that would, “previously have been met by pubs”. But is the local really the place to go for a venti, no foam, iced, sugar-free, caramel macchiato with an extra shot & cream? Pub companies would say so. JD Wetherspoon sells well over one million cups of coffee a week; Fuller’s has its Brewer Street Coffee brand; Shepherd Neame has the Coffee & Ale House offer and Welsh brewer Brains has its successful
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We asked folk from across the industry to define the modern-day pub. Here’s what they came up with… “The pub always has been and always will be a great British institution that offers the best place to eat, drink and socialise.” – Ian Payne, chairman of the 692-strong Stonegate pub group “A meeting place for people to gather and enjoy interaction, company, refreshments, food, entertainment and hospitality.” – Stuart Bateman, managing director of Batemans Brewery “The role of the pub may have changed but it should still be the centre and social hub of community life and also help provide essential services beyond the usual drinks, food or entertainment.” – John Longden, chief executive of Pub is the Hub. “The pub is the village nest where the community is nurtured.” — Jessica Stanton, licensee at The Halfway House, Polbathic, Cornwall
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Coffee #1 brand. “With the rapidly evolving use of pubs for different occasions, coffee has become a source of incremental revenue,” says group head of marketing Bruce Newman. “UK coffee consumption remains low relative to many developed European economies and we are well prepared to cater for an anticipated increase in consumption within our pub estate.” Coffee is not the enemy of the modern pub, then, but a valuable part of today’s offer – just as it was once before.
… a night market?
“What we did was create a new night out,” says Jonathan Downey, the man behind Street Feast — one of the biggest names on the capital’s night market scene, along with the likes of Dinerama, Pop Brixton and Urban Food Fest. What do you mean, “What’s a night market?” Downey and his compatriots loosely define them as “vibrant street food markets” made up of independent traders. If you are
“At the very heart of it, we are providing a service of food and drink to customers. This is important to remember as you get carried off in different directions and start offering Wifi, craft markets, art gallery space… the main thing to get right is the provision of sustenance. People come back again and again if you get it right, and then you can start adding extras.” — Tess Eaton, licensee at The Crown in Hastings “The origination of social networking, where people head for social occasions over a drink and often, some good food.” – Andy Turner, category & trade marketing director for on-trade, Heineken “At its heart, a pub is a home from home — a space for socialising, for meeting friends, to take a breather from the stresses of everyday life. And that is why we have such a diverse, vibrant mix of pubs to suit all occasions and why the offer has evolved — from drinks party to kitchen supper and everything in between.” – Kate Nicholls, chief executive of the Association of Licensed Multiple Retailers “The pub is a meeting point where people come together and relax in each other’s company, and enjoy great drinks and more often than not, good food. This, you just can’t find anywhere else.” – Julian Momen, chief executive, Carlsberg UK
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thinking this means they are all about the food and not the booze, you’d be wrong — 80 per cent of Street Feast sales are from the bars. Such spaces are for socialising, for grabbing some food, a beer, a cocktail; to meet a girl or a boy, exactly the sort of stuff people do at the pub. In fact, 39 per cent of Millennials have been to a street food market and 16 per cent have been to a rooftop bar, according to CGA Peach research. Perhaps this sounds to you like merely a passing fad? Yet Street Feast was recently subsumed into London Union, a venture between Downey and foodie favourite Henry Dimbleby (founder of the Leon chain) and the new business is ambitious. The two aim to have 20 night markets by 2020 — that’s a jaw-dropping 100 bars serving an estimated four million visitors a year — and a flagship, permanent market open day and night in an “iconic London building”. Night markets – the new pubs?
… a h ot e l?
An inn, defined typically as a pub in the country providing accommodation, is by no means a new concept. What is new is the growth in the sector – 76 per cent of pubs reported growth in revenue from accommodation in the last 12 months according to Britten’s Info, and 68 per cent expect further growth this year. Certainly staying in a pub no longer necessarily means staying in the countryside under wooden beams. The
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Some pubs can operate in the traditional sense. But for the rest of us, we must be a destination point — a place where people come to socialise, to eat, to spend their weekend
rooms at The Castle Inn in Harrogate are all cleverly themed around different castles; London-based PubLove’s sites have opened with backpacker hostels upstairs and, with 27 bedrooms, is Hall & Woodhouse’s The Crown in Blandford, Dorset, a hotel rather than a pub? One thing’s for sure – pubs are more than capable of taking on the likes of Premier Inn at their own game, with 48 per cent of punters saying they would prefer stay in a pub rather than a branded hotel.
… a shop?
And not just off-trade sales of booze, or takeaway food, either. There are pubs that are also bookshops (such as Beerwolf Books in Falmouth); sweet shops (see the Birch Hall Inn in Whitby) and even art galleries (check out The Eagle in Farringdon, London). At Ye Old Sun Inn in Colton, North Yorkshire, for example, owner Ashley McCarthy runs a deli and chocolate shop. “It only makes up about five per cent of the business, but it’s about upselling,” he says. “Our pub trade would suffer if the deli wasn’t there.” Meanwhile, The White Hart near Portishead, Somerset, opened a patisserie, which licensee Mike Yeatman (pictured above) hopes will make up 12 per cent of the business by this spring. Mike says: “Some pubs can operate in the traditional sense. But for the rest of us we must be a destination point – a place where people come to socialise, to eat, to spend their weekend.”
… a nightclub?
And not just as a nightclub, but as a place to go the morning after too. Walk into these establishments at 10am and there’s poached eggs, the smell of bacon, freshly ground coffee and toast — it’s a café. But there’s also cask beer, a place to sit, drink, eat and socialise — sounds like a pub. Turn up again at 11pm and the music is louder, the lights are flashing and there’s a live band in the corner — it’s a nightclub. Mothership is a small hospitality group made up of four individual venues — The Book Club, Queen of Hoxton and Hoxton Square Bar & Kitchen in London and Patterns in Brighton. Dan Spinney, creative lead at Mothership Group explains: “They all have a bit of modern-day pub at their core. They’re part pub, part bar, part disco and many more things in between…” Analysts and experts are often telling us customers want not just to pop to the pub but an experience, something at which these businesses excel.
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FAMOUS FOR BEING A CHAMELEON
Bronya Smolen visits a pub that is all things to all people
We’re looking at the community around us, seeing what they need and trying to provide spaces that can help with that
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If you’re a Harry Potter fan, you’ll understand when I tell you this pub is the closest you’ll get to the Room of Requirement. If you’re not, allow me to explain: the Room of Requirement is found within the walls of Hogwarts and will magically transform into whatever you need it to be. The Old Abbey Taphouse is a pub, but it’s also a recording studio, rehearsal space, mushroom farm lab, brewery and holistic room for wellbeing and massages. Amongst other things… seriously. Found in the middle of Manchester Science Parks, the business is a selfproclaimed “STEAM hub and pub.”STEAM stands for science, technology, engineering, arts and maths. It works with the university and local scientists to run projects, but at heart, the business is a good old Manchester pub serving top food and beer. The all singing, all dancing pub-hub is run by Craig Thomas and Rachele Evaroa, two musicians with a knack for putting on events in unusual spaces such as old abattoirs. Now they’re turning the Old Abbey Taphouse into a pub which holds supper clubs, live music, blues dancing classes, cooking classes, funk & disco nights, swing dances… customers will even be able to learn how to change a fuse here. Craig explains: “The strength, and weakness, of this place is there is no passing traffic, so it’s quiet unless you put on an event. You have to put in that extra effort but that means you get a really nice crowd.” Outside in the pub garden sit a number of containers. One is currently used as a mushroom lab, where a local scientist teaches punters how to grow their own mushrooms. Rachele continues: “We’re working with partners at the university to get funding for
spaces for arts groups. We’re going to have an area called ‘Craftainer’ made from these containers, as a learning space with workshops on how to cook or grow your own food. “We’re basically looking at the community around us, seeing what they need and trying to provide spaces that can help with that.” As licensees and musicians, it’s no surprise they place a heavy focus on live music at the venue too. They have even teamed up with Brinkburn Street Brewery in Newcastle, to brew special ales named after bands who play regularly at the pub.
Eat and greet
It’s all about providing an entire experience for customers. “Like our supper club for example, we invite outside caterers in for the evening to cook for our crowd and put live music on afterwards, so it becomes a full night out,” Rachele explains. “The idea is to get people talking to strangers, as a lot of the dishes are sharing platters and people are seated on a first come basis, so you could end up sitting next to anyone. Our first theme was ‘ethical’ so it was mainly vegan food with line-caught sea bass and all organic produce. The next theme is ‘local’.” The Room of Requirement might be fictional, but if you’re after a place to practice the ukulele before learning how to grow your own dinner and then having a pint of specially brewed ale, all under one roof, this pub is it. As Rachele explains, “We know pubs are closing, so it’s important the industry finds different ways to keep places like this open.” A mushroom lab might not be the answer to saving all pubs from closure, but for this one, it’s working.
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5 more chameleons The Poppy & Pint, Nottingham Community pub owned by Nottinghamâ€™s Castle Rock Brewery hosts baby sign language classes, folk singing and martial arts. The Wick, Hove A pub at first glance, but this is also home to a speakeasy hidden upstairs. The 1920s-themed bar serves up glitzy cocktails, if you know the password. Downstairs serves Thai food and holds regular craft, quiz and live music events. The Earl Haig Hall, Crouch End Real ale, pub grub, toddler groups, yoga, tai chi, life drawing classes, live theatre and cabaret â€“ this pub is a different place every night of the week. The White Hart, Bristol An independent pub with its own patisserie. It has employed Marco Pilloni, who previously worked at the Michelinstarred Club Gascon in London, as head pastry chef, to open Patisserie Venga within the pub.
The Old Abbey Taphouse, Manchester Science Parks Style: wet-led pub fuelled by different events and programmes Food: Sourdough pi zza, homemade baguette s and allyou-can-eat buffet on Fridays Drinks: Beer from Brinkburn Street Brewery, Ne wcastle and soon to brew on site Fun fact: Rachele and Craig used to rehe arse and perform in the pu b before taking it on themse lves
The Bel & the Dragon, Kingsclere Why use a supplier when you could be the producer? This pub has its own kitchen garden which is tended by children from the local primary school.
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drink A new year is usually the time for some resolutions. After all, as someone wise once said (I’m not wise enough to know who): “If you always do what you’ve always done, you will always get what you’ve always got.” And so to the standard lager category — a sector that can be accused of always doing what it’s always done. These days, however, it’s not getting what it’s always got. These days, there are four billion fewer pints of beer sold each year than there were in the 1980s, according to data obtained from Carlsberg UK. Standard lager has lost a shocking 1.1 million drinkers in the last five years. Premium lager has lost 430,000 over the same period. The only beer categories to be recruiting new drinkers are the craft and world beer segment, which between them have gained 991,000 drinkers in that time. You don’t have to be wise to see that’s not enough to make up the loss. If things continue in this vein, forecasts show a £500m
with ROBYN BLACK
deficit in the beer category by 2020 — catastrophic for those of us in the business of peddling booze, because 56 per cent of all alcohol sold by volume is still beer. Time, then, for a New Year resolution or two? Carlsberg certainly believes so, unveiling a radical redesign of its Export brand to roll out from this month and an equally bold revamp of the main 3.5 per cent ABV range later this year (see right and page 8). Some might feel this is a futile effort. Tastes have changed and the time for lager mega-brands is over. However, if we want to save the beer category as a whole, we need to transform the performance of standard lager, because that’s where beer drinkers enter the category. Carlsberg research suggests 40 per cent of those who stopped shopping in the mainstream category left the beer category altogether. A mere 16 per cent traded up. Gulp. And that’s why, for the sake of us all, the lager lot can’t keep doing what they’ve always done.
Standard lager has lost a shocking 1.1 million drinkers in the last five years. Premium lager has lost 430,000 over the same period
COMMERCIAL BREAKDOWN CRABBIE’S • Crabbie’s rugby With the rugby season in full swing, Crabbie’s has extended its partnership with the Welsh Rugby Union. The deal covers five Welsh teams and aims to grow on-trade sales of the brand.
MEANTIME • Mean it Good beer comes from going the extra mile, according to the new campaign from Meantime. Activity kicked off at the end of last year, with more planned for 2017.
WADWORTH • Old cool is the new cool Wiltshire brewer Wadworth announced a new look for its flagship 6X brand with a meeting of drays (old cool) and branded Minis (new cool). The Minis then set off on a nationwide tour to spread the word.
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drink. DaVinci Gourmet
Less a case of “whey hey”, more “whey nay” — DaVinci Gourmet has developed two dairy- and whey-free hot chocolates aimed at those with dietary needs. Made using Belgian chocolate, the white and milk variants are “still indulgent” but operators can use coconut, rice or soya milk to make a truly dairy-free treat. www.davincigourmet.com
Cloven Hoof Rum
Publican Paul Stanley of The George and Dragon in Shutford, Oxfordshire, has created Cloven Hoof, a spiced rum made from Caribbean rum and a secret blend of cloves and spices. He launched the spirit in Brighton last year and now plans to roll it out nationally. www.clovenhoofrum.com
Look out for... BeerCat
Three of Barcelona’s BeerCat beers are now available in the UK via Morgenrot. The distributor is initially listing three of the brews: La Masia, a twist on a traditional English bitter; Barcelona Blonde, a malty beer that goes perfectly with pizza; and Further Westward, a West Coast IPA made with six different hops. 0845 070 7310
Sauza Tequila has been given an overhaul to make more of its Mexican roots. The new label includes the cockerel that has been part of the Sauza family’s crest since 1873 and a stamp denoting that the spirit is distilled in the Jalisco region of Mexico, the country’s designated area for tequila production. www.catalystbrands.co.uk
What have Scotland and the Caribbean got in common? That’s right: rum. Or at least they have now, since Boilermaker Drinks Co launched the first white rum, SeaWolf, ever to be distilled on Scottish soil. The rum is made from cane molasses and uses Champagne as well as rum yeasts to give the spirit an “unusual flavour”. www.seawolfrum.com
Carlsberg has taken the first step towards revitalising its flagship brand with a bold relaunch of Carlsberg Export and a £15m marketing spend designed to connect with Millennial drinkers. The stylish new design has been influenced by the Danish flag and features the signature of founder, JC Jacobsen, and the word København — Danish for Copenhagen — to underline the brand’s roots. A new font and glassware will roll out from this month and a new 330mlsized bottle will follow in February. The premiumisation of the Carlsberg brand will continue with limited-edition packaging for the Carlsberg 3.8 per cent ABV beer launching early summer. The bold new approach aims to confront the longterm decline seen in the standard lager category by engaging Millennials. “In our eyes, the dramatic change in the UK beer market requires bold action, and an even bolder approach, and this lies at the heart of our revitalisation of Carlsberg,” said Liam Newton, vice-president of marketing at Carlsberg UK.
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by ROBYN BLACK
drinks trends from the future
Young people today have grown up with the message that it is not cool or clever to go out and get drunk
“The idea of going somewhere just to drink enough drinks to get drunk will seem ridiculous in 10 years’ time.” That’s according to Jonny Forsyth, global drinks analyst at Mintel, who goes on to say: “Young people today have grown up with the message that it is not cool or clever to go out and get drunk and as a result they have a much more negative relationship with alcohol than previous generations.” They are also more health conscious, more morally aware, more adventurous with flavours and curious about ingredients. They like to ask questions about what is in their glass and how it was made. For the pub — a place that has previously been defined as somewhere to go for a few pints of beer — these shifts in attitude to drinking will have significant implications.
So, as part of this special issue looking at the question of “what is a pub?”, we take a look at what we could be serving, perhaps not today, but in the pub of tomorrow.
0.5 per cent ABV beer
Yup, you read it right. Created by renowned British scientist David Nutt, Alcosynth stimulates the effects of being drunk but is non-toxic, so it has none of the nasty after-effects. It’s still in its infancy but it could transform the drinks industry, as e-cigarettes have smoking, with research showing that while younger generations are shying away from alcohol because of health concerns, they still crave the relaxation, fun and escapism that a few tipples can generate.
…or is it a savoury cocktail? Either way, it’s not as outlandish as it sounds. We’re already seeing a shift to “swavoury” (sweet and savoury flavour combinations such as salted caramel) and bitter cocktails are taking over from sweeter ones (Drinks International magazine cited the Negroni and the Dry Martini among the top five most popular cocktails of last year). The more avant-garde end of the market is already playing with this. Clove Club in London serves a 100-year-old Madeira over which they pour duck consommé. Cocktail or canapé? You decide.
There are now four billion fewer pints of beer a year being served than there were in the 1980s, according to Carlsberg UK. It’s a crisis for beer and beer lower in alcohol may be the answer. It is a “better-for-you” choice and one which has already gone
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mainstream in markets like Germany and Spain, as brewers have got better at creating tasty beers with less alcohol — no mean feat.
Eschewing the fundamental rules of the old-school wine brigade, American bartenders have been creating summer drinks hits such as Frozémonade and Frozé Y’All (from the Extra Fancy bar in Brooklyn, New York and Willa Jean in New Orleans respectively). It’s a symptom of what the Diageo World Class Future of Cocktails Report 2016 calls “controversy cocktails”, saying: “By taking a stand, even at the risk of alienating some consumers, they escape the blandness trap — and become noticed in a cluttered commercial landscape.” The future’s bright: tomorrow’s drinks could help save the planet… or just help save you from a hangover
Think that sounds crazy? They’re already here. Seedlip, which claims to be the “world’s first non-alcoholic distilled spirit”, was launched just 12 months ago and has been a huge success — so much so that spirits giant Diageo has taken a stake in the business. Industry watchers predict this is the start of a new category, allowing spirits producers to maintain or even grow market share even as drinking rates fall. The move could encompass not just no-alcohol versions of spirits but lower ABV ones too, just as in the beer industry. Bottoms up.
With thanks to: Jonny Forsyth Global drinks analyst, Mintel Ian Peart On-trade channel director, Pernod Ricard UK Liam Newton Vice-president, marketing, Carlsberg UK Diageo World Class Future of Cocktails Report
In June last year the Leeds-based Northern Monk Brew Co launched Wasted, a beer made out of 120kg of pears, croissants and brioche that would otherwise have been thrown out. Even the bottle is made of recycled glass and the waste hops and malt were donated to a local farmer to use for feed and fertiliser. Hackney Brewery in London, meanwhile, has produced something similar, called Toast, made from surplus bread. In all likelihood these will be the first of many such creations.
See your fortune: what drinks could revolutionise your range?
Ethical and environmental concerns are creeping ever closer to the top of the drinks agenda with each generation (and let’s face it, producing drinks can be resourceintensive).
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OUR 171 YEAR HISTORY DOESNâ€™T MAKE OUR NEW LEMONADE GREAT.
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The sober revolution by ROBYN BLACK
Slim pickings: close to half of people who drink soft drinks believe the choice of nonalcoholic options is too narrow when they eat out
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Perhaps, deep down, you still believe the main reason people go to the pub is for an alcoholic drink. That could be the reason why most pubs offer the same soft drinks selection as they have for decades. There’s little of the dynamism that is happening in the soft drinks category reflected behind most bars and the general impression is of an industry that cares little for non-drinkers. This is dangerous. Why? Consider this — figures from the Office for National Statistics (ONS) show one in five UK adults is now teetotal and the ONS says it fully expects that trend to continue. In addition, 800,000 women in the UK are pregnant at any one time and younger drinkers — so-called Millennials — are drinking less alcohol than any generation since records on these things began. On top of this, there are those who do partake of a tipple but who don’t on certain occasions (it’s a Monday night, they are in training, having a week off the sauce, have an early start in the morning, they are driving, they are
doing Dry January and so on). Face it, our drinking culture has changed. All of this would be no bad thing if most licensees had caught on, but all the research shows that, in general, customers are not happy with what’s on offer in terms of soft drinks in pubs. “We believe the soft drink offering in pubs and bars is increasingly becoming outdated,” says Lee Cannon, out-of-home category manager at Lucozade Ribena Suntory, which last year brought Orangina in its trademark bulbous bottle to UK pubs for the first time. “Some 58 per cent of soft drink drinkers believe that the soft drink range on offer is often predictable and boring,” he explains. “As well as this, 47 per cent believe that the choice of soft drinks when dining out is too narrow, leading 65 per cent of soft drink drinkers to say they would like to see a better range of soft drinks targeted exclusively for adults.” (All CGA Peach Brand Track 2016.) It makes for sobering reading, not least because in recent times there’s enough happening in the world of soft drinks to ensure your softs should be one of the most exciting parts of your offer. Don’t believe it? Over at Tom Kerridge’s Hand & Flowers in Marlow they’ve joined forces with “the world’s first non-alcoholic distilled spirit”, Seedlip, to create an entire non-alcoholic drinks menu.
Planting the Seedlips
“It’s been extremely successful,” says Seedlip founder Ben Branson. “It means guests who aren’t drinking can feel part of things and have a drink that pairs
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Fine figures: diet variants of soft drinks are increasingly popular with customers looking to make healthier choices
Licensees should look to stock a variety of lighter options, while offering diet variants of their best-selling drinks where possible
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well with food rather than something overly fruity and sweet. We believe there is no reason in this day and age that people shouldn’t be offered proper adult drinks, regardless of alcohol content, in the same way that vegetarianism has come such a long way.” Having set up the business just 14 months ago “to solve the modern dilemma of what to drink when you’re not drinking”, Seedlip has already had some major success. Notably it has come to the attention of the mighty Diageo, which earlier this year made its first investment in a nonalcoholic business via a stake in Seedlip. “As consumers’ knowledge of spirits and demand for better non-alcoholic options grows, pubs will need to be offering more relevant options,” Ben adds. By that token, even publicans intending to stick to the more traditional carbonates are going to have to reassess their offer. The shift to making healthier choices in recent years means that tastes are changing even in this sector. “Demand for soft drinks containing reduced calories and sugar is increasing,” says Amy Burgess, trade communications manager at Coca-Cola European Partners. “For all consumers choice is key and licen-
sees should look to stock a variety of lighter options, while offering diet variants of their best-selling drinks where possible.” To this end the manufacturer is investing £30m between 2012 and 2017 in reformulations and developing new products to plug that gap, including the recent relaunch of Coke Zero as Coca-Cola Zero Sugar, backed by a £10m campaign.
Of course, it’s not just people’s tastes and choices that have changed — pubs have too. These days the average business model of a pub relies somewhat on all-day and lunchtime trade which, by its very nature, is when most people will turn to a soft drink. “Because of the way it’s made [using microfiltration], Bottlegreen does go well with food and we do lots of work to capitalise on that lunchtime opportunity,” explains Amanda Grabham, marketing director for soft drinks at Bottlegreen’s owner, SHS Drinks. “We work with chefs and home economists to come up with suggested matches, such as our ginger and lemongrass flavour with Thai curry, or elderflower pressé with a chicken dish. “We encourage licensees and restaurant
owners to feature a soft drink match on menus and to create healthy, balanced meal deals with good food and great soft drinks like Bottlegreen, so that people can still make a premium decision. “I think licensees need to remember that people aren’t just choosing soft drinks these days because they have to. They are actively choosing them — it’s a positive decision.”
Dressed to impress: soft drinks are so often seen as the ‘poor cousin’ that spending a little effort on presenting a drink better can go a long way to improving the customer’s experience
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The other way in which pubs have changed is in the premium nature of what they offer. From beer to sandwiches to hand soap, punters are expecting “posher” options these days and soft drinks should be no different, says Britvic’s senior shopper marketing manager for out-of-home, Russell Kirkham. “You have to put the same effort into all the aspects of your offer and think about all the customer touchpoints. Licensees have concentrated on beer, wine and cocktails but it needs to be across the board,” he says. “Half the drinks you sell at lunchtime will be non-alcoholic, so think about offering the same in this category of drinks as you do in all the others — providing more choice and a better experience.” The category is so often treated as the “poor cousin” that providing a
better experience can be as simple as making sure you have the basics right – the correct glass, lots of ice and a simple fruit garnish. If you go just a little further than that, though, you can turn it into something really special. “The styling of a serve is key to delivering that elevated experience that customers will pay more for,” says Edward Hartridge, sales and marketing director at family-owned drinks producer Hartridges. “We say get creative with garnishes to excite and delight, and present soft drinks in corresponding branded glasses for maximum sophistication.” Think about the flavours and brands you are offering too, he says: “Presenting a compelling line-up of juices, sparkling soft drinks and more premium alternatives on the higher shelves of bar fridges invites customers to explore and spark up conversations about the flavours on offer.”
From hard to soft
Such is the importance of soft drinks these days, it’s not just soft drinks companies that are telling you so. Alongside the aforementioned Diageo tieup with Seedlip, Global Brands, purveyor of
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Mix and match: pairing food with a soft drink helps customers choose a more expensive drink even when sticking to non-alcoholic options
People aren’t just choosing soft drinks these days because they have to. They are actively choosing them — it’s a positive decision
of Corky’s and Hooch among other tipples, moved into softs for the first time in 2015 with the launch of Franklin & Sons. “For us, as an alcohol business, launching a soft drinks range was important because we were missing a large part of the market,” says Justin Horsman, marketing controller for the brand. “The trends of craft, natural, premium and so on hadn’t come to life in soft drinks as they had done elsewhere, even though more and more people have come into soft drinks in recent years.” The team at Global Brands now offers training on soft drinks to bars, just as they do for their spirits brands. Those who have completed the sessions have seen as much as a 40 per cent increase in soft drinks sales as a result. “Choose brands with stories,
feature them on menus and suggest food matches,” advises Justin. “Do that and you can charge more per bottle, the customer feels looked after and you are offering an experience they often aren’t getting elsewhere.” Ultimately, whatever you do, you can’t just keep doing not very much when it comes to soft drinks. There are now bars entirely dedicated to serving non-alcoholic drinks, such as Redemption Bar, which has not one but two venues in London. It might seem extreme but it shows that the motivation for going to the pub has changed. It is as much about a cold-pressed juice now as a pint of lager and in order to survive pubs need to care as much, if not more, about non-drinkers as they do about their other customers. Deep down, you know it.
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Struggling with your soft drinks? We’re here to help… With more people choosing not to drink alcohol on a regular basis, soft drinks are more important now than ever before. According to recent figures, 1 in 5 adults do not drink alcohol at all and the number of young people aged 16-25 choosing not to drink has increased by 40 per cent over the last decade1. This represents a growing demand and interest in soft drinks from your customers – so it’s absolutely vital you’re doing them right. If you don’t think you’re making the most of this important category, we’re here to help. We’ve partnered with the Britvic Business Builders — expert operators who have perfected their soft
drinks sales and can help you do the same – to bring you the Inapub Soft Drinks Academy. Over the course of the year, we’ll be visiting outlets around the country with the Britvic Business Builders to give their soft drinks sales a boost with expert advice and free stock. Fancy the chance to be one of these lucky pubs we visit? Answer the simple question opposite (hint – the answer’s on this page!) and you could be receiving a visit from one of the Britvic Business Builders and five cases of soft drinks to give you a head start. Good luck and look out for more information on the Soft Drinks Academy coming soon!
1. Health and Social Care Information Centre, Statistics on Alcohol 2015
To get in touch with Britvic please visit
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• a visit from the Britvic Business Builders
• 5 cases of free soft drinks For your chance to win, simply answer the following question: How many adults do not drink alcohol at all, according to recent ﬁgures? (a) 1 in 5 (b) 1 in 10 (c) 1 in 20 Email your answer, along with your name and pub details to email@example.com
Closing date is Monday, January 30th, 2017. Usual competition rules apply — for full details see trade.inapub.co.uk
eat In 2017, the term “pub grub” could mean anything. In the not too distant past you’d be shocked to discover a salad leaf in the pub kitchen if it wasn’t iceberg, fish came battered — end of — and if you wanted anything remotely spicy then you’d better ask the takeaway down the road. Now a pub menu is so much more. You can buy a kilogram of quinoa from the wholesalers, while even Wetherspoons has introduced “superfood” pasta and salad to the menu (see below). But it’s not all about health. Pub food has also become food-porn for social media (the picture opposite is a good example of this). Pubs are partnering up with street food
with BRONYA SMOLEN vendors and offering pop-up experiences. Others are taking the street food trend in-house, serving up mega-burgers piled high with mac & cheese, or trendy bao buns and ramen. Basically anything Kylie Jenner has endorsed will fly off the menu and onto someone’s Instagram feed. Some are installing pizza ovens and giving the Italians a run for their money, and some are simply serving up your classic pie and mash — but it’s next-level good. As long as you do it well, it’s healthy to have variety on the menu. The phrase I hear over and over again is “people want an experience” — so give them one.
6 things you didn’t expect to see on a pub menu in 1999 Tofu-fish & Chips Coach and horses, Soho, London Deep fried battered tofu — a pub classic turned into a vegan’s heaven.
Superfood pasta with nut-free rocket & kale pesto and chicken Wetherspoons, nationwide Was “superfood” even a word back then?
Chicken ‘n’ waffle
The Wollaton, Nottingham That’s the job of The Ritz isn’t it? Not these days, it seems.
The Church, Birmingham 2017 — the days when people want chicken with their pudding.
Asian-spiced pork belly sliders with fried quail eggs on steamed hirata buns with chilli salted fries
Caribbean curry goat, rice ‘n’ peas, dumplings & fried plantain
The Abel Heywood, Manchester Quail eggs? Don’t eggs only come pickled in pubs? Secondly… *goes to google hirata bun* (It’s Taiwanese street food).
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Red Lion Hold Heath, Worcester Curry club has upped its game.
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ROAST DINNER BURGER
“We tried making these from scratch but we just didn’t have the facilities, so we get them from our wholesaler and cook them fresh just before the burger is served to the customer”
Sam Grogan, head chef The Rockstone Southampton, Hampshire Stuffing pattie “We use a sage and onion stuffing mix and add seasoning, then we make it into an 8oz pattie and fry it.”
Burger “We use mince from our local butcher, Uptons of Bassett, which is an award-winning business sourcing free-range Hampshire meat. We season it with salt, §pepper and a selection of herbs and make it into our standard 10oz pattie. Then we can cook it anything from medium-rare to well-done, depending on what the customer likes.”
Bacon “This is also from Uptons butchers and we chargrill it.”
Braised red cabbage
Caramelised onion gravy
“The onion is fried off in sugar and one of the craft beers that we sell on the bar. Then we blend it into a purée, add stock and turn it into gravy. We pour plenty of it over the whole burger.”
“We season them with our own rosemary salt. This is made with sea salt and fresh rosemary, which is ground in pestle and mortar. We cook the potatoes in plenty of oil to get them fluffy and crispy.”
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“The dish is served with peas and red cabbage on the side. It’s braised with red wine, port and juniper berries in a pan.”
Stocking in the free world by BRONYA SMOLEN
It’s 2017, and freefrom food isn’t just for customers with allergies — your average Joe wants it too. We’re not just talking about gluten-free food, that’s so 2016. Free-from food is any dish designed to exclude ingredients that some people have an allergy to, or something that someone chooses not to eat. Let’s talk money. Mintel says the UK free-from market is valued at £365m and is forecast to grow 50 per cent by 2019. Coeliac UK estimates the catering industry is missing out on £100m a year from people with the disease who cannot eat gluten. So a jacket potato and salad should cover all bases, right? Wrong, that’s not going to cut it if you want to nail this. It’s not just ticking a box, it’s about fulfilling a lifestyle for those who need it and those who want it. Mintel has found health aspirations are
4 quick-fix free-from substitutes Funnybones gluten-free wraps There’s no reason your burritos can’t be naturally gluten free. Substitute in one of these. Easy. Almondy dairy-free and gluten-free desserts It’s likely that most of your dessert menu contains gluten or dairy. Here’s an easy solution. Pidy pastry cases Another simple idea for your pies, appetisers and puddings. Mr Lee’s instant noodles Gluten-free and dairy-free — throw in some fresh veg & prawns and you’ve got gourmet Pho in a flash.
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motivating customers to look for fruits, vegetables, nuts, seeds, grains and botanicals in their diets. There’s a growing interest in vegetarian and vegan products, even for the most carnivorous humans. Hampshire-based pub company Ideal Collection has hired a nutritionist to help it create an entire new menu based on healthy eating and catering for allergies. Marketing manager Dan Turner explains: “We look at current trends but we also encourage customer feedback and our customers want more healthy, free-from dishes. “We know it’s important to do food well, and that’s why we’ve enlisted help from professionals, so we can offer quality dishes which are accessible to anyone. “We will also be stocking non-alcoholic spirits, teas and soft drinks to offer an entire experience, not just a menu. The next step is educating the chefs about what is required so we can deliver.”
Great food for all comers
Also taking free-from food seriously is Salisbury Pubs, which runs two serial awardwinning venues in the Home Counties. The company has just scooped a double gold at the FreeFrom awards for its allergyfriendly menus. “We’ve encouraged our chefs to explore options which actually improve the quality of our food, while making it suitable for certain diets,” explains director Becky Salisbury. “For example, gluten-free flour makes a much better apple crumble.” “We won the awards because anyone with any allergy can come in, and we’ll quietly sort a dinner to suit them which tastes great, and they feel normal.”
The pubs also run separate menus offering gluten-free and dairy-free dishes. It clearly takes some extra effort and
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People with allergies tend to be vocal about their experience but not necessarily to your face. So you’ve got to get it right
thought — is it worth the hassle? “People with allergies tend to be vocal about their experience, but not necessarily to your face. So you’ve got to get it right,” Becky says. In these times when social media provides a ready mouthpiece for any disgruntled customers, it’s easy to see how a thoughtful approach to allergies could help protect your business’s reputation. But where do you start? “It’s not easy but it’s not difficult. It just takes strict measuring and training, but as we already have systems to prevent crosscontaminations, it’s been fine,” says Becky. “Start slowly and engage your staff — if they’re not engaged it’s very difficult.” Kathryn Miller, head of food policy at charity Coeliac UK, says it’s good to start with what you’ve got. “Lots of pubs cook traditional food, some of which could be freefrom with just a few alterations.” But it’s about what works for your team. “Sometimes places find it easier to have separate space in the kitchen and a separate menu. It depends on the pub,” she explains.
and gone tomorrow? Not according to some experts, who see the current interest as part of a generational shift in dining habits. Barbara Cox is a nutritionist and entrepreneur and thinks the rise of smartphones means people are savvier about their diet. “People measure food intake on fitness apps, and those who regularly eat out are usually savvy about fitness. They will be looking for nutritional value,” she says. “Gone are the days where people go out for a lot of rich meals, that’s for special occasions. If you want to entice them on a regular basis, you need a menu which reflects their everyday lifestyle.”
Is it here to stay?
So is free-from just the latest food fad, here today
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steps to a perfect 11 cheeseboard
by BRONYA SMOLEN
There’s a fine art to a flawless cheeseboard, but once you’ve mastered it, you can sit back and let the air of cheese-induced contentment fill your pub.
Don’t serve cheese straight from the fridge
Cold cheese is a cardinal sin. Get your cheeses out of the fridge at least half-an-hour before you serve them so they can warm to room temperature. This will make sure the flavours and textures are optimum by the time the board gets to the customer.
Don’t store your cheese in cling film
Another way you could be ruining your precious cheese. Storing cheese in cling film taints the flavour of the product, which makes mice cry. Instead, use wax or greaseproof paper and store them in a box in a cool place.
Pair up with local producers to impress regulars and tourists. People love local provenance. You wouldn’t want to eat a Wensleydale if you went to the Brie region of Meaux, unless you’re Wallace & Grommit. So be proud of your surroundings and stock up. (British cheesemakers can also offer exceptional European-style cheeses)
Not a big wine pub? Pair it with beers
Wine and cheese are like Will and Kate – a classic coupling. But beer and cheese are Harry and Meghan Markle. A killer combination you don’t initially think of. Pair nutty cheeses with stouts, smooth cheeses with hoppy beers and pungent or blue
36 JANUARY 2017
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cheeses with bitters. Or encourage your customers to experiment with pairings themselves – they could even try whisky, sherry or cider.
Present it properly
Serve a selection
Ask for something bespoke
Let customers build their own
People buy with their eyes, so while slates are a profanity to some people, piling your cheese onto a plate simply won’t cut it this time. Invest in some fancy-looking tableware, pots or jars for chutneys and baskets for bread.
Don’t serve large chunks of tasteless, boring cheese. Instead, include smaller samples of exciting varieties. People who order cheese boards are often big cheese fans who are not afraid of a bit of blue. They want to be impressed, so ramp up your selection and don’t skimp on the condiments.
You’ve got your own specially brewed beer, but nacho own cheese? Cheesemakers are happy to strike a deal and craft a product which is exclusive to your pub. The clever devils can even incorporate beer into the recipe, so if you’ve got your own brew you can match it with a cheese.
Having one set cheeseboard is fine, but if you want to really push the boat out, let customers choose their own combination. Show customers a list of all your cheese and price up three combination boards, offering different amounts of cheese. Customers could pick, for example, five of their favourite cheeses, combined with two chutneys or meats.
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eat. With thanks to: Chris Emery The Marble Arch, Manchester Ross Dickison The Sutton Arms, Barbican, London Ali Lees The Wave Maiden, Southsea Owen Davies, Harvey & Brockless
Incorporate the cheese into your menu
One way to encourage people to sample your cheese without having to buy the cheeseboard first, is to link it with your menu. Try creating some pastas, salads or even toasties, so customers can get a taste. You could also offer it as a topping on burgers for an extra £1 instead of a normal cheese slice.
be stingy with the 10 Don’t extras
While the most hardcore cheese disciples might be happy with a simple plate of curds, most people want crackers, breads and pickles to accompany it. If you’ve gone to the effort of stocking great-quality cheese, then don’t ruin it with a crummy cracker. Find local chutneys or honey and react to seasonal produce that pairs well, such as figs, cherries or hazelnuts. Why not also link up with a local baker for your breads and crackers? The possibilities are endless.
11 Find a good supplier
If you want to offer a real range of cheeses, try an artisan supplier. These sorts of wholesalers will advise and help you pick products, plus they deliver all over the UK. This means you can order all your stock from one place.
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play with MATT ELEY If football is the opium of the people, to misquote Karl Marx, then the multitude of link-ups between alcohol brands and sporting events and superstars is understandable. At first it can appear slightly at odds, because the products players endorse or the adverts flashing up on hoardings around the grounds are unlikely to be consumed in any real quantity by athletes at the top of their game. But then McDonald’s is a fairly omnipresent brand at sporting events too. It makes sense for brands to tap into heroes fans admire and stories they can relate to. This month we were treated to a coaching session under the guidance of tennis icon Boris Becker as part of his
link-up with Anakena. The association between him and a Chilean wine might not be an obvious one but it clearly puts it in the spotlight. The first thing many customers will think of when they see Anakena will be Boris Becker. How they feel about him could inform their purchasing decision. On a far smaller scale budget-wise, licensees need to consider what people associate with their businesses at first thought. Is it your staff, your atmosphere, your sport, your beer, or is it the 45 minutes it takes to get a meal to the table? As we are discussing in this issue, the very nature of pubs is evolving and for a business to be talked about and to be known it is important to have a clear identity.
Man Utd v Liverpool
The biggest fixture in English football. Enough said.
Sunday January 15, 4pm, Sky Sports
The phrase that can strike fear into a publican’s heart. Best review your handsqueezed, naturally sourced soft drinks options. All month See pages 25-30
One of the first events of the new year that can help you put something on to bring your customers in from the cold.
Happening this month
Wednesday, January 25
Chinese New Year
It’s the year of the rooster this year, so prepare your pub and your menu appropriately. Saturday, January 28
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Get the 3rd round in eekend Live FA Cup on BT Sport this w
Call now 0800 678 1061
Fixtures correct at time of going to print 19/12/1017
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BORIS BECKER by MATT ELEY
British food culture has changed because of the foreigners — so don’t vote them out!
Six-time Grand Slam champion Boris Becker has been unveiled as an ambassador for Chilean wine brand Anakena. We joined him for a training session at the Royal Albert Hall and served up a quick rally of questions. You live in Wimbledon now, do you go to any pubs there? We love the Common and can go for walks and go to the pub and not be bothered. People know me but they respect that I am living there and almost protect me a little bit. They say “he’s off limits now, so don’t take a picture”. It’s important, I am a citizen too and I need my private moments. What are you doing with Anakena? It’s a long-term relationship, we wanted to do a few events like this. They are an international brand and so am I, and I am at an age when I can enjoy a glass of wine. What kind of wine do you prefer? I am more of a wine drinker than a beer drinker. Although, having spent a lot of time in Bavaria, I like
Boris coaches Inapub Editor Matt. Reports suggest the vacancy created by Novak Djokovic is yet to be filled
the weiss beer. If I choose alcohol in the evening it depends on what I am eating. With steak or veal I have red but if I have something lighter, like fish, I have white. Is that one of the best things about retiring, being able to enjoy the finer things in life? Absolutely. When you are in the middle of work as an athlete you can’t have a bad night because it will affect you the next day or go to the press. When you are a little older it is possible. You have lived in this country for a long time, have you noticed an improvement in the food? I think London has some of the best restaurants in the world, Wimbledon has a couple of good ones. It wasn’t always the case and the food culture has changed a lot because of the international clientele, because of the foreigners – so don’t vote them out! We eat better because of the French, the Italians and the Asians. Have you ever eaten a pork scratching? A what?! I eat in pubs, I don’t mind the fish & chips or the bangers & mash. But I have never eaten what you said.
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A bit of everything by MATT ELEY
When asked the question we are exploring in this issue — ‘what is a pub?’ — Marc Wise is clear about what one isn’t. “It’s no longer a place where men go to hide,” he suggests, before talking about what he believes it has become. “It’s a place where everyone can go and have good food. People aren’t going to come out and drink 10 pints any more.”
With that theory in mind, you get a sense of the business he has created with his wife Nicola at The Horse & Cart in Peasmarsh, East Sussex. Quality food is a focus, but that alone is not enough to sustain a pub that needs local trade as well as being a dining destination. Inside the listed building you will find a range of board games, a traditional shove ha’penny board and paintings by a collection of local artists. Outside, near the perfectly manicured lawn, you will find a herb garden, old beer barrels bursting with flowers and a court for the increasingly popular pastime of pétanque. This is all backed up by a menu that evolves daily, an extensive wine list, local brews and a soft drinks range that Nicola says has as much thought put into it as any of the alcoholic drinks. The pub also has an array of ways of attracting customers, including its four letting rooms, its breakfast menu and, perhaps most unconventionally, a pizza takeaway and off-licence.
It’s very much a modern pub and Marc and Nicola were well aware of the need to offer a rounded business when they bought the freehold from Enterprise and reopened it in August. It had been closed for two years. “We had to gut it and come up with a more varied plan because pubs aren’t just places for beer any more,” he says. It is the couple’s first venture into the pub trade. Nicola had worked as a lawyer, while Mark ran a number of businesses in London, including wine shop and bar group Planet of the Grapes and butcher/deli Meat, which at one point had the dubious honour of being Ed Balls’ favourite shop in the capital. As Londoners coming into a new community, they initially faced a mixed response from residents, who were keen to see their local restored but concerned that it would
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play. The Horse & Cart Peasmarsh, East Sussex Letting rooms: 4 Room rate: £70 to £120 Staff: 12 On the menu: Fish and chips £12 24oz T-bone to share £40 Roast pork £14 Twitter: @thehorseandcart Online: www.thehorseandcart.com
It’s a place where everyone can go and have good food. People aren’t going to come out and drink 10 pints any more
become an expensive gastropub. And while initial signs are good, the couple are always looking at ways to get people over the threshold, hence the off-licence and takeaway. Nicola continues: “We charge £8 for a really good-quality margarita pizza. Unless you travel to Rye there is no decent pizza place for miles around. The options are limited unless you want a frozen one from the local supermarket, and that isn’t great.” The shop also offers a selection of wines, many of which are not available in the pub. “We have found that once people are in here they really like it,” Marc says. “It’s just getting people in and this is another way to do that. “We are launching a wine club this month and with the emails we have collected we will be promoting the fact that we sell wines to take away.” With a varied offer it is no surprise that the pub attracts a mixed customer base and the couple talk proudly about the large numbers of families, women and pensioners who use the pub. “We had a booking for 20 people recently and they were all women,” adds Marc. “That wouldn’t have happened in the past.”
from the community. “There has been tremendous goodwill,’” Nicola says. “Everyone is watching and while some said they didn’t want it to change, we have had so many saying how glad they are to have the pub open again.” Marc adds: “People have come in and have said they’ve seen people from the area for the first time in years.” Perhaps that sense of community is the one thing that will remain, however much pubs evolve.
If the number of female customers has been one slight surprise to Marc and Nicola, they say the other has been the response
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A lot of bottle: The Horse & Cart stocks a range of wines and also serves as an off-licence
JANUARY 2017 45 19/12/2016 15:06
by MATT ELEY
reasons to screen rugby union With the Six Nations on the horizon and a Lions tour too, 2017 is a huge year for rugby. And there’s all to play for in your pub. Here’s why... 1
That extra six per cent
Anecdotal evidence has always suggested rugby fans stick around in the pub for a little longer than their round-ball equivalent and now actual research proves it. According to sports pub finder app MatchPint and analyst CGA, rugby-lovers stay for 15 minutes longer, which sounds like another pint to us.
England are good again
English rugby was at a low ebb after the 2015 World Cup disaster but now the side are on a record-breaking winning run. It’s enough to get the casual fans interested again. What a difference a year makes.
Pride of Lions: the British & Irish Lions tour of New Zealand next year is likely to pull in the punters
A strong field
With Ireland’s historic victory over the All Blacks in Chicago, Scotland pushing Australia all the way and Wales beating southern hemisphere opposition, the home nations are all in decent nick. The Six Nations could be a close-run contest.
Further research shows rugby fans visit the pub two to three times a month. So if you get them in for the Six Nations
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and they like what you do, you may well see them between fixtures as well.
World Cup legacy
Second to one
More per head
These can work well with rugby fans. Greene King’s season ticket incentivises fans by giving them 10 per cent off food and drink during big sporting events such as the Six Nations. It was a popular offer too, with 60 per cent of customers saying the offer was a reason for going to the pub, and it has driven sales and social media interaction, with 11,000 likes on the season ticket Facebook page.
OK, so it didn’t work out brilliantly for England and Stuart Lancaster but companies such as Heineken invested hugely in pubs around the time of the World Cup. The event was promoted in more than 5,000 pubs and many fans will have had their interest rekindled following the autumn internationals.
There is only one sport that attracts more TV viewers out-of-home than rugby, says Sky. No prizes for guessing what comes first, but rugby is still a big draw and it attracts people who aren’t afraid to spend.
It might not sound a huge amount but rugby fans spend between 50p and £1 more than football fans every time they visit a pub. Multiply that by the number of guests, then multiply that by a season full of fixtures and you could be making a significant profit. Guinness sales alone were up 47 per cent during the Six Nations last year compared with 2015.
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Rugby fans spend between 50p and £1 more than football fans every time they visit a pub
Rugby is everywhere
The internationals are the obvious draws but if you nourish a rugby fan base you might well be able to attract them to the regular hit of domestic and European rugby on both Sky and BT Sport. The former shows around 450 live games a year.
A Lions tour is one of those rare sporting events that transcends its sport. It happens only once every four years and this summer the British & Irish Lions face the ultimate challenge, taking on the mighty All Blacks in their own backyard. If you open early you could get a tidy sales boost.
Big games pull big crowds
Lions fixtures bring in the punters. Figures from Sky reveal around one million watched the first Lions test back in 2013 — that’s the same as a big Premier League clash such as Arsenal v Chelsea last year.
If you can’t get to the ground, the pub is the next best place to be. During the Rugby World Cup Heineken’s Star Pubs & Bars saw a 20 to 30 per cent uplift in sales during the tournament. Guinness will be activating kits in 6,000 pubs
SIX NATIONS 2017 SATURDAY FEBRUARY 4 Scotland v Ireland England v France SUNDAY FEBRUARY 5 Italy v Wales SATURDAY FEBRUARY 11 Italy v Ireland Wales v England SUNDAY FEBRUARY 12 France v Scotland SATURDAY FEBRUARY 25 Scotland v Wales Ireland v France SUNDAY FEBRUARY 26 England v Italy FRIDAY MARCH 10 Wales v Ireland SATURDAY MARCH 11 Italy v France England v Scotland SATURDAY MARCH 18 Scotland v Italy France v Wales Ireland v England
2.25pm 4.50pm 2pm 2.25pm 4.50pm 3pm 2.25pm 4.50pm 3pm 8.05pm 1.30pm 4pm 12.30pm 2.45pm 5pm
LIONS FIXTURES SATURDAY JUNE 24 New Zealand v Lions SATURDAY JULY 1 New Zealand v Lions SATURDAY JULY 8 New Zealand v Lions
Eden Park Westpac Stadium Eden Park
Six Nations showdown
Just check out what date England play Ireland in what could potentially be a Grand Slam decider. That could make for a St Patrick’s weekend to remember…
With thanks to: MatchPint, Sky Sports, Greene King, Heineken UK
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stay 11 9 steps to success
with letting rooms
by ROBYN BLACK
Little touches, such as children’s books in family rooms, can go a long way when it comes to making your accommodation stand out
In 2013 a total of 5,700 pubs in the UK offered accommodation, according to Britten’s Info figures. Today that figure stands at just under 6,000 pubs — and that’s against a background of declining pub numbers. With that in mind we will be dedicating pages every month to this growing revenue stream, to help you make the most of the opportunity whether you’ve already got some rooms, or it’s something you are just thinking about. To kick off, we’re looking at nine ways to make your pub the best place to stay.
Spend on the mattress and the shower
From a youth hostel to The Ritz, the minimum guests want from an overnight stay is a comfortable bed and a clean,
working bathroom. A good mattress is a must and can even become your selling point (look at Premier Inn — its mattresses have gained a cult following), so budget accordingly. In the bathroom buy a shower an American would be proud of, and add a bath if you have the space. They have recently come back into vogue and are one of the most requested items, according to the licensees we talked to.
Recognise that people like to book online
Eighty-five per cent of people say online booking is “very important” when it comes to accommodation (Britten’s Info). Make sure you have a booking facility directly on your own website but listings on third-party websites can also be a powerful
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stay. marketing tool. Most will charge but taking a hit of around 20 per cent per booking can still be worthwhile.
Beware of hidden staff costs
The level of additional staff costs can come as a surprise, so make sure you factor this in. Guests will need to be greeted on arrival, there’s housekeeping to think of, staff at breakfast time and for check-outs (early and late), so it’s not just a case of a few extra hours for the cleaner. One publican we talked to added eight rooms and told us his staffing costs had risen by about 10 per cent. .
Differentiate between guests
The accommodation market isn’t a homogenous one — there’s couples’ breaks, overnight family stays, business travellers, wedding guests — all of whom need something slightly different. Think about targeting different markets with different offers. Add toys and childrens’ books to rooms for families; dedicate those rooms with access to outdoor space as “ dog-friendly” or go for a niche market — Bel & The Dragon pubs have gun safes in some of their rooms, to cater for shooting parties.
With thanks to: Owain Llywd Jones, general manager, The Woodstock Arms, Oxfordshire Hector Ross, chief operating officer, Bel & The Dragon David Hancock, managing director, Inn Places.co.uk
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Be boring about admin
Don’t underestimate the burden of the extra admin involved, especially at launch. In particular, factor in time to fill out all the forms to get yourself registered on the aforementioned booking sites, a task which can be onerous. And that’s not to mention the extra health and safety checks.
Adopt a flexible rate strategy Offer reduced rates on quieter days
and create last-minute deals and valueadded packages (free wine, with-dinner rates, third night free, for example) for your website. Lure in the corporate market with bespoke deals and lower prices — but don’t then run offers for other groups that undercut that, a move guaranteed to cause trouble for this price-sensitive sector.
Remember the importance of breakfast
Provide some little treats
Stick to a kettle
It’s the last thing your guests will experience before they leave. Offer a good buffet as well as cooked options and don’t skimp on quality. If a key part of your business in the week is business travellers, then a continental breakfast with a limited cooked breakfast is probably acceptable.
Little treats go a long way, especially in the bathroom. Go for the poshest brands you can. In the bedroom, provide warm cookies, a mini jar of local honey, or a spirits miniature, while stocking a mini bar can generate a decent revenue stream. “We put mini Champagne bottles in ours and they are by far and away the most purchased item,” says Owain Llywd Jones, licensee at The Woodstock Arms in Woodstock, Oxfordshire.
People do expect tea and coffee facilities in the room but they don’t need to make a latte. A simple kettle will more than suffice and will save you the hassle of explaining how the state-of-the-art coffee machine works to every guest and the expense of repairing or replacing it when it inevitably breaks.
Trade show diary 2017
inapub pick ✭ ✭
GREAT HOSPITALITY SHOW
January 23-25 / NEC Birmingham
February 22-23 / Business Design Centre, Islington, London
They call it great for a reason, covering everything in the sector from food and drink through to equipment, training and careers. Also includes culinary competition Salon Culinaire.
As the name suggests you can enjoy plenty of food at Casual Dining but there’s lots more too. Among the 200 exhibitors you will find alcohol, soft drinks, and equipment producers. There’s also a cracking line-up of speakers including industry veteran and Mitchells & Butlers chairman Bob Ivell and Seafood Pub Company boss Jocelyn Neve. The award-winning show has grown so much that a new area of the floor is being opened in 2017.
GREAT BRITISH BEER FESTIVAL August 8 -12 / Olympia, London www.gbbf.org.uk This is a special year for CAMRA as the biggest beer festival in the country celebrates its 40th anniversary, which is probably older than the age of the average craft beer drinker. Expect lots of beer, cider and a few silly hats.
IMBIBE July 3-4 / Olympia, London live.imbibe.com
BEERX March 16-19 / iceSheffield
The drinks professional’s favourite. Around 12,000 sommeliers, bartenders, licensees and business owners will check out the latest launches as they aim to keep their bars stocked with the best drinks on the market and learn how to make more profit from them.
NORTHERN RESTAURANT AND BAR
www:beerx.org Firmly established on the industry calendar, BeerX combines the elements of a traditional beer festival, with exhibitors, awards and a programme of top speakers from across the industry. Oh, and plenty beers from SIBA members.
50 JANUARY 2017
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March 21-22/ Manchester Central www.northernrestaurantandbar.co.uk The biggest show of its kind in the north of England. Expect live demos, thousands of on-trade guests and more than 250 exhibitors. Also home to the NRB Top Fifty Awards.
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February 23-25 / Old Truman Brewery, London
March 15 -16 / Glasgow SECO
700 beers and ciders, an extra day of trading for 2017, thousands of guests per session and more beards than you can shake a Gillette Mach 3 razor at. Happy fifth birthday CBR.
Taking place during Scottish Tourism Week, the biennial event puts the Scottish hospitality industry firmly on the map. In attendance will be suppliers of food and drink; catering equipment; décor and design; tableware and technology products, along with chefs and buyers from hotels, restaurants, bars, catering outlets and tourism destinations.
inapub pick ✭ ✭
February 7- 8 / Olympia, London www.thepubshow.co.uk More than 5,000 pub operators will visit the show as it runs for a third year. Around 200 exhibitors will be there to offer ideas and opportunities for visitors. There will also be a Taste Table, the Beer Writer’s Bar showcasing the best brews from around the UK; the Experience Bar hosted by key figures in the on-trade; and the Pub Garden for those who want to improve that outside space. Seminars will see the biggest brains in the industry (and members of the Inapub team) debate the issues of the day.
LONDON WINE FAIR May 22-24 / Olympia, London londonwinefair.com Around 10,000 wines from across the globe will be brought together at the annual wine fest. More than 700 exhibitors will be on hand, along with masterclasses, seminars and tutored tastings.
THE FOOD & DRINK TRADE SHOW
May 3-4 / Three Counties Showground, Malvern, Worcestershire
September 21–22 / ExCel, London
www.thefoodanddrinktradeshow.co.uk Visit stands that cater for the entire foodservice industry and get tips from kitchen experts in the Demo Kitchen.
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www.lunchshow.co.uk Have Lunch! all day for two days in September when food professionals gather to show off their wares. Note the new venue for 2017, the 10th anniversary of the show.
Nail your online marketing this year
Inapub's Digital Marketing Guide will help you....
It can be the bane of your working day — social media, and how to make the most of it. Well now Inapub has Inapub has come up with an helped my sales antidote — the Digital to jump 30 per Marketing Guide.
✭ Verify your Facebook Page ✭ Pair Instagram to Facebook
cent. Keeping my website and social sites up to date has never been easier – Debbie Close, The Golden Lion, Leyburn, North Yorkshire
We have created a one-stop online portal specifically for licensees, containing all you need to know about digital marketing. The extensive resource offers step-by-step instructions and advice on everything from how to merge your old Facebook page with a new one, to how to crack email marketing or create a Snapchat geofilter (yes, we also explain what that is). The guide caters to publicans of all levels of experience in the digital world, and is split into sections for whichever platform you need help with. It offers practical advice on boosting sales with digital tools and is regularly updated in response to user feedback.
✭ Win over customers with Tripadvisor ✭ Use hashtags on Twitter ✭ Work out the best time to post on social media ✭ and much more besides...
The guide has been tailored to the needs of licensees and forms part of Inapub’s industryleading digital services offering, which also includes social media training, websites and digital marketing products. Former licensee Ed Davies is now part of the Inapub digital team. He says: “It’s the most up to date one-stop reference point out there, and there is nothing else like it. “We run regular digital marketing workshops and licensees always say they have learned something which saved them time or money. Or we’ve solved a problem they’ve been trying to solve for ages. “This Digital Marketing Guide will do all of that, plus be available 365 days a year for whenever you get stuck or want some ideas.” The guide is available at £150 for a year’s subscription, giving you access to the entire portal.
Subscribe today at www.inapub.co.uk To find out more: 0800 160 1986
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Next up for the Next Generation is sponsored by
The entrepreneur behind the multiple-awardwinning Seafood Pub Company (SPC) will be the headline speaker at Inapub’s first Next Generation event of 2017. Joycelyn Neve will talk to up-andcoming licensees about her experiences, from taking on her first pub at the age of 25 to building a 10-strong empire across the North West.
She says: “I’m looking forward to speaking at the event because I’m passionate about food and drink and the whole industry. “It’s been a busy and exciting few years for SPC in which I’ve been able to realise my dream rather quickly and establish a brand and team which will allow us to grow it further.” And she now hopes to encourage more young people to see the pub trade as a viable career option. “Catering and hospitality is the best industry to work in,” she adds. “As a career it creates the most rounded individuals, with a mix of skills few other industries can offer. “It’s an inclusive industry, where hard work and commitment reap great rewards and opportunities.”
Next Generation has been established to bring together new licensees and managers with ambitions of taking on their own pubs to meet, share experiences and hear from inspirational speakers. Joycelyn will be joined at the event at Liverpool’s Old Blind School by a host of former BII Licensee of the Year winners. Ashley and Kelly McCarthy, of Ye Old Sun Inn in North Yorkshire, and Ali Carter of Cater Cost will join Joycelyn to examine some of the challenges and solutions to establishing a successful food offer. And Lee Price, of the Royal Pier, will join Sky Sports for a discussion about maximising your sports offering. There will be further practical sessions on beer and spirits with sponsors Heineken and Diageo.
Be part of the Next Generation
Liverpool January 24, 2017, 10.30am - 4.30pm Old Blind School, 24 Hardman Street, L1 9AX Next Generation is open to new licensees and managers looking to develop their careers. Limited spaces remain. To find out more email:
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time at the bar Regulars at the Coach & Horses in Draycott, Derbyshire, have stripped off for a charity calendar. A series of saucy shots were taken in the pub with props such as pool cues, pumpkins and pots. For each calendar sold, £5 will go to Cancer Research. At the time of going to press 150 copies have been snapped up, with a reprint planned to raise even more. One calendar, which was signed by all of the pub’s “models”, was auctioned for the charity. Landlord Mark Gilliver, also known as “Mr June”, said the pub was aiming to raise around £1,000 for the charity.
THE COLLECTION TIN What pubs around the country are doing to help good causes The Boatman in Windsor has raised over £1,000 for Battersea Dogs & Cats Home by holding its inaugural Dogs’ Dinner. The night included three courses, a quiz, a raffle, while 10 poochy guests were welcomed with treats and frisbees.
Fuller’s has been raising money for Prostate Cancer UK with its seasonal ale Wise Men. Fifty pence for every pint sold in pubs and £10 for every firkin sold to its tenants and freetrade customers will be donated to the charity.
James Waddington, managing director of Inglenook Inns & Taverns, has cycled 424 miles to 17 sites in the company estate in just four days. Despite falling off his bike, he raised more than £2,500 for Macmillan Cancer Support.
Krombacher has helped brothers Sam and Jack Houston raise £1,600 for Pub is the Hub and the Alzheimer’s Society. The brewery, which sponsors the Frankfurt marathon with its alcohol-free Pils and Weizen, secured spots in the race for the pair, who run an industry PR company.
Three Cheers Pub Co. encouraged customers to donate £1 to charity at the bottom of their bill in December. The company, which has pubs across South London, has matched each donation. The money will go to the Kivuli Trust, which provides care to children with disabilities in Kenya. The donations will fund equipment for their first playground and solar-powered water heaters so the children can have hot showers. Three Cheers co-founder Tom Peake (pictured) said: “Having seen the issues these wonderful children face every day, we knew we needed to do something. With the help of our fantastic customers, we hope to raise in excess of £12,000 which, put simply, will change lives.”
Are you raising funds for a great cause? Let us know at firstname.lastname@example.org
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THINGS YOU WOULDN'T EXPECT TO DO IN A PUB Surprising things you can actually do in UK pubs 1. Go to the zoo Punters can say they’ve taken the kids to the zoo when they’re actually at the pub, and not be liars. Already home to a menagerie of raccoons, meerkats and monkeys, The Fenn Bell Inn in Rochester, Kent, is waiting on a full zoo licence to improve its collection. 4
2. Get out a book Bookworms and beer heads unite at The Railway in Streatham Common, London. It has linked up with the local library so customers can loan books directly from the pub tearoom (yep, there’s a tearoom too).
3. Get a haircut A pint of bitter and a short back and sides please. Punters at the Gallagher pub & barbers in Birkenhead, Liverpool, can get a hair cut for a tenner. A one-stop shop for a trim, a pint and a good natter. 6
4. Step into a cave The Marsden Grotto in South Shields was dug into Marsden Bay cliff face when smugglers roamed the shores. It has a real cave (with a bar, like all the best caves), and legend has it the ghost of smuggler John the Jibber haunts its walls.
5. Browse a fossil museum
Your long-term regulars might be fossils too, but this pub has the real deal. The Square & Compass in Worth Matravers on Dorset’s Jurassic coast has an impressive collection of natural history from the surrounding area.
wrapping. Obviously, the Shepherd Neame pub makes its own beer batter too.
7. Post a letter Rumour is Postman Pat is trying to get a transfer to this branch. The Cellar House in Eaton, Norwich, saved the local Post Office when it was in danger of closing and now runs it within the pub.
8. Do a weekly shop The Miners’ Arms in Mithian, Cornwall, is just one of many pubs that double up as the village shop. Licensee Anouska House converted a storeroom with funding from Pub is the Hub, to provide an essential service as well as an outlet for locally produced goods.
9. Watch a film The nearest cinema is 20 miles away, so it’s no wonder Cinema Club at the Golden Lion in Llangynhafal, Denbighshire, is a blockbuster. Licensee Helen Garner supplies popcorn and takes film requests so locals can bunk up with a bevvy and enjoy a night at the big screen.
10. Sing hymns Reverend Graeme Dutton has moved his congregation to the pub. As minister of the Bradford South Methodist Circuit, he started a church in Bradford Brewery’s Brewfactory. Every Monday he acts as the pub chaplain, plus he holds regular hymn & beer services. 10
6. Get proper take-out fish & chips In a plaice like a pub? The Spanish Galleon in Greenwich has a proper fish & chip takeaway shop with wooden forks and paper
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time at the bar
PLATE OR SLATE? Where the nation’s publicans stand on the really big questions The Galvin Brothers The Galvin Green Man Chelmsford, Essex
Michelin-starred Chris (below left) and Jeff Galvin run a collection of French restaurants, such as La Chapelle at Spital Square London. Now they are making a foray into pubs, opening the “pub deluxe” Galvin Hop in Spitalfields and now the Galvin Green Man. The Green Man is their first “great British pub” in the Essex countryside. They have invested around £3m in refurbishing the site.
Plate or slate? Jeff: Definitely plate. They are timeless and slates have been overdone.
Shabby chic or design shrine? Chris: A bit of both – I think it’s good to keep the character of a pub but add in more design-led aspects to keep it up-to-date. At the Galvin Green Man, we’ve allowed many of the original features of the 14th-century pub to shine through — from the original, rather wonky beams, to the horse mounting block outside. But we’ve also added our glass-roofed dining room, for a more modern touch.
Brass or chrome fittings? Chris: I prefer brass as it has a warmer feel to it and is much more in-keeping with the pub feel. We’ve got several open fires at The Galvin Green Man, and I love the way the brass fixtures reflect the flames and bounce the warmth around the room.
Dogs allowed or the only animals are on the menu? Chris: Dogs allowed — you can’t have a country pub that doesn’t allow dogs, and we don’t mind a bit of mud. Jeff: Yep we’ve got about six dog bowls here too, so they are very welcome.
Family-friendly or keep the kids at home? Chris: I’m a family man so I’d always say family friendly. Two of my kids are even working at the Galvin Green Man — Emile is front of house, and Jessica is pulling pints behind the bar. I also run the business with my brother, so family is at the heart of everything we do at Galvin.
Live sport or big-screen ban? Jeff: We will be showing live sport but only in certain areas. We have this backroom to watch big events in, which has a projector screen and a table to sit around.
Wear what you like or uniforms for the staff? Jeff: It’s a bit of both. We have uniforms because it’s important to know who is a member of staff and who is not, but we like it quite casual. Like our customers, we want our staff to feel comfortable.
Background music or silence is golden? Jeff: We never used to have background music but we do now. I like it quite upbeat so you can actually hear it.
High heels or wellies? Jeff: It’s got to be wellies. Chris: No, heels, I’ve seen enough wellies when I was laying turf here at the Green Man.
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A Fresh Enterprise Two Devon licensees have begun the next chapter in their careers with ei publican partnerships When Lindsay Pluck saw the local pub she had always had her eye on was on the market, it was a dream come true. As a customer at The White Lion in Braunton, North Devon, she knew it had more potential. She and business partner Lee Clarkson had been running a pub in a holiday camp but were keen on a new challenge. A day after finding out about the pub’s availability, they attended an open day run by ei publican partnerships, the new name for Enterprise Leased & Tenanted. They were won over and within two weeks had started proceedings to sign a five-year tenancy. Lindsay explains: “The open day opened our minds as to how the business model has been restructured.” On top of their rent, the pair pay into a management fund so ei publican partnerships can cover areas such as cellar maintenance and safety checks. “You have to pay for these things anyway, but this just takes the stress out of remembering to do it. We have experience in operations, but it is the niggly legal things where the support is needed,” says Lee. The pub had previously been operating as a Thai restaurant, so internal changes were required to turn it into a traditional pub that appealed to a broad demographic. Regional manager Kirsty Phillips helped them with the menu and visited them every week during the first month of trading in March last year. Lindsay adds “She is always at the end of the phone when we need her. It is also a great help having that point of contact who always knows the right person to speak to when we need support.” Food sales have grown to 15 per cent, and the couple are delighted the pub is earning a reputation for being female-friendly. They have also created a distinctive craft range.
As Lee explains: “There is virtually no craft beer scene in Braunton. That was something we wanted to push and it has worked really well. We offer products that nobody else in this area does.” All of which has helped Lindsay and Lee get off to a successful start with their new venture.
To find out more about running a pub with ei publican partnerships visit www.runyourpub.com or call 03333 20 00 36
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time at the bar
HAIR OF THE DOG Tales of the unexpected from the wonderful world of pubs Tails of the trade to featured books dedicated These pages have already r II Wa rld Wo in es and talking har pub carpets (February) r readers ula reg to se pri sur no e as (October), so it should com s an entire book on pub cat hed blis pu has e eon som that in London. rs a ) London Pubcats and sta It’s called (no kitten you selection of the capital’s h best moggies posing wit z Leg m fro a pint or two — (he’s only got three) of in The Charlotte Despard ose cho ps Archway who hel ns tur o wh Lily to the beers, in s Arm sea gle An the up at day h Hammersmith eac wns. demanding a pint of pra n’t wo rld wo y r-ar litte The know what’s hit it.
Fit for human consumption? We all know about those customers who constantly want to try something new, hence your ever-rotating range of ales and seasonal menus. However, one customer at The Hopwater Cellar in Newcastle-underLyme took things perhaps a bit too far – trying the pub’s dog beer. Landlord Craig Armstrong sells Snuffle Dog, a zero-alcohol Belgian brew made especially for dogs, which comes in both chicken and beef flavours. Craig told ITV, which reported on the canine ale, that he hadn’t tasted it himself but, “one customer told me it was similar to gravy”. Talk about hair of the dog.
The people's publi c house Bratwurst for Begbie The Daily Mirror reports that Glasgow’s Crosslands pub, made famous by the terrifying bar brawl in cult film Trainspotting, has undergone a £40,000 refurb. The boozer is now clad in rustic wooden panels and serves trendy German sausages and craft beers. Predictably, out have gone the,“workmen in high-visibility jackets and the students,” reports the tabloid, and in have come the hipsters. We can only imagine what Begbie would have to say about that…
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The Plough at Ca dsden, Buckingh amshire, has be by a Chinese inve en bought stment company , to be used as th for a chain of pu e model bs back in the Pe ople’s Republic. The inn is famou s in Blighty as th e local of the Pr Minister of the da ime y — including Da vid Cameron, wh left his daughter o famously behind there — as it is close to Cheq hit headlines in China when uers. It President Xi Jinping popped in for a pint in 2015 . We can’t help but think this mus t be the greatest Chinese takeaw ay of all time (aside from sweet & so ur prawn balls, of course). Pic: Bikeboy
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Live this Sunday & Monday on BT Sport V LIVERPOOL V PLYMOUTH Sunday, 1:30pm
OR V LIVERPOOL V NEWPORT Sunday, 1:30pm
V CAMBRIDGE UTD V LEEDS UTD Monday, 7:45pm
MEANS BUSINESS Fixtures correct at time of going to print 19/12/2017
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