Issue 55 June 2016 ÂŁ3.95 trade.inapub.co.uk
Pushing the boat out Customer day trips beyond the bar
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ctively encouraging customers to get out of your pub sounds counter-intuitive but it’s a great way to get to know them even better. Whether it’s fishing (see pages 10-12), the horses or a cycling trip there are plenty of ways of taking time out to cement bonds. Neutral turf (or water) away from the customer/business owner environment of the pub can make it easier to get to know people. The same principle can apply to staff too, with brewery tours or similar providing a useful way of creating those team bonds. It comes back to the importance of being able to take a step back to see the bigger picture. I’ve been lucky enough to meet some of the best operators in the country and, without exception, they all endorse the importance of being able to get away from the potential claustrophobia of the business. It gives you breathing space and allows you to examine your competition and analyse where you sit in the great scheme of things. And when you and your customers return you’ll be able to enjoy it that little bit more.
this month Customer outings • Glamping • Products
drink The People’s Choice Awards • Tequila • Wine trends
eat Street food• Pub grub with an Asian twist • Barbecue
play Peter Schmeichel on the Euros • Selling your rooms online
back-bar business Scottish law update • Energy saving tips
Cheers, Editor Matt Eley 07538 988 296 • email@example.com Deputy editor Robyn Black 07909 251 231 • firstname.lastname@example.org
60 time at the bar Top 10 Royal connections • Your charity work
Eat writer Bronya Smolen 07967 634 624 • email@example.com
Production editor Ben Thrush 07810 620 169 • firstname.lastname@example.org Chief executive Barrie Poulter 07591 506 298 • email@example.com
Visit us online at trade.inapub.co.uk
Sales & marketing director Matt Roclawski 07950 447 488 • firstname.lastname@example.org Sales manager Adam Skinner 07884 868 364 • email@example.com Subscriptions trade.inapub.co.uk/magazine 08452 301 986 • firstname.lastname@example.org
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...unchanged since our creation in 1966. Stock up and raise a glass to celebrate with us this summer. For all new business & Appletiser enquiries please call 0207 788 8448
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BARSTOOL EXPERT All you need to know about THE QUEEN’S 90th BIRTHDAY Happy birthday to you! Happy birthday to you! Happy birthday Elizabeth the Second, by the Grace of God, of Great Britain, Ireland and the British Dominions beyond the Seas Queen, Defender of the Faith! Happy birthday to you! And did you manage to remember all that on the big day?
The Mall, along with 10,000 others lucky enough to be invited or get hold of a £150 ticket. I think we both know I haven’t got either of those.
Don’t lose heart, the idea is that lots of Patron’s Lunches will be held all around the country at the same time. Street parties and the like?
What do you mean remember, the big day isn’t until June 11. No, her Maj turned 90 on April 21.
Yes, and pubs are being urged to get involved too. How?
Well that was her actual birthday, her official birthday is traditionally held on the second Saturday in June. I’ve never understood why she gets two birthdays.
It’s to do with the weather. You’re kidding me?
I’m serious. Since 1748 the Monarch’s official birthday has been held in late May or early June, in the hope that there would be fine weather for Trooping the Colour. That’s for the Queen’s birthday? I always thought it was something to do with the national obsession with Farrow & Ball paint.
Hosting garden parties, cake sales, British themed quizzes, croquet competitions and so on. Isn’t it a bit well, uncouth, to make money from Brenda’s 90th?
Given pubs are great charity fundraisers the hope is they’ll use the opportunity to raise some cash for good causes. Are you sure people are going to be interested in this, it’s not quite Wills and Kate’s wedding is it?
It is estimated that Britons will spend some £1bn celebrating Lizbet’s birthday and a third are planning trips to pubs, bars and street parties already. Cor blimey, Rule Britannia eh?
Then you are wrong, it is also known as The Queen’s Birthday Parade and this year it will be followed on the Sunday with the Patron’s Lunch. Luncheon! Sounds more like my thing, where do I need to be?
Worth a punt: Hosting a themed celebration of your own. Pimm’s, for example, is sponsoring the event and is giving away thousands of point-of-sale kits. Don’t bother with: Sending her some birthday chocolates. It is said they are all destroyed immediately on arrival at Royal HQ, due to the threat of poisoning.
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IN THE TRADE THIS MONTH Alcohol-related hospitalisations fall Alcohol-related admissions to hospital are down, according to a report by Public Health England. It found alcohol-related admissions for under-18s have fallen 50 per cent for men and 42 per cent for women since 2008/9. Admissions for under-40s also fell 12.5 per cent in that period.
TOP STORIES ON TRADE.INAPUB.CO.UK WATCH: Inapub goes fishing
Licensees left in MRO limbo The implementation of the Pubs Code has been delayed due to “drafting errors”, leaving many licensees unsure if they qualify for the new Market Rent Only (MRO) option at upcoming rent reviews. The Department for Business Innovation & Skills (BIS) originally said the new code would be in place on May 26.
ALMR on hunt for best ops managers Nominations have opened for the 2016 ALMR Operations Managers Awards. The awards aim to find the best area manager and business development manager in both managed and leased sectors. To nominate someone, go to www.almropsawards.org.uk or call the ALMR on 020 8579 2080.
10 of the craziest hangover remedies Canned beer comeback
Red Lion lady honoured
Inapub with…Peter Schmeichel
Cathy Price, who visited every Red Lion in the UK and wrote a book about her experiences, has been named Beer Drinker of the Year by the All-Party Parliamentary Beer Group.
It is now possible to buy skinny prosecco
Giving the brewery a whirl One brewery tour got off to a flying start when its participants turned up in a helicopter. The Helicopter Club of Great Britain visited Hook Norton Brewery near Banbury in Oxfordshire in May, and 30 members arrived in the only way they saw fit — by chopper. Unfortunately the brewery staff didn’t get a ride in the helicopters, though the draymen are understood to be petitioning to replace their lorries.
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The year-on year drop in on-trade beer sales for the first quarter. The smallest decline since 2002.
British Beer & Pub Association.
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How should pubs distribute tips? VIEW FROM THE TRADE BODY Stories regarding the distribution and collection of service charges have continued to flow in the media at a steady pace. But before you relax and assume this only applies to restaurants and hotels, the government has all tips in their sights — meaning your tip jar or “buy one for yourself” perks could be regulated. High-profile stories appearing last year about employers keeping all or part of the service charge have prompted the government to look to legislate on an issue that seems to have caused very little friction until recently. The Department for Business, Innovation and Skills is currently consulting to bring greater transparency to the practice, a move that will affect all hospitality businesses that accept tips, no matter how little they collect. Even if you do no more than leave a pint glass on the bar or a saucer by the till you will be bound by whatever legislation the government passes, so it is crucial that you and your staff are aware of the rules. Those proposals range from the sensible (clarification and transparency) to the burdensome (printing two receipts or letting customers set the level of service charge) to the extreme (all tips to be paid through a tronc — a system for sharing tips — and
tronc rules to be tightened, at an estimated cost of £180 per month and an inability to cover those costs from the service charge). Of course it is completely fair that those members of staff who have earned their tips be allowed to retain them. It must also be remembered that all earnings are subject to tax and pubs and bars carry out a crucial tax gathering role when employing tronc schemes and distributing tips among employees. As the government looks to bring a sense of transparency to the subject, the message from the ALMR will be that businesses must not find themselves penalised in any way. To be fair to pubs, bars and restaurants, the ALMR’s member survey last year found no evidence of poor practice despite a misunderstanding from customers as to how tips are distributed. Additional legislation can be a nuisance, but hopefully this consultation will allow us to clear up any grey areas, modernise practices and help ensure that hard-working members of staff get the rewards they deserve.
Kate Nicholls is chief executive of the Association of Licensed Multiple Retailers
SECOND OPINION Tips should be shared out equally among the team. At our first pub, The Cow & Plough in Oadby, we used to have a toffee tin on the bar for all of the tips. It would be one member of staff’s job to look at the hours everyone had worked and then share out the tips equally. It’s true that one person can make a difference to your experience but the food you eat has to be cooked before it is brought to your table and the plates need to be washed. Where would we be without pot washers?
Sharing tips equally is the fair way to do things and it is the way we operate across all of our 12 pubs. There are occasions when a customer will hand over a fiver or a tenner to someone and say “that’s for you”. That person then has a decision to make but I’d like to think it generally gets shared out. Sometimes staff share it at the end of the month or they save it for longer and we match it so they can all go out together.
Billy Allingham is the founder of Leicester-based brewery and pub company Steamin’ Billy.
What’s your opinion? Email your thoughts to email@example.com
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Lotus Biscoff Caramelised Cheesecake
This is a bit of a mouthful in every sense. The English Cheesecake Company’s latest offering brings together creamy vanilla cheesecake, Lotus Biscoff biscuits, biscuit spread and some extra biscuit pieces to make it that little bit more biscuity. Good for those who like biscuits. www.lotusbiscuitstrade.co.uk
Come in all Spitfire Kentish Ale fans, a new lager is about to be released under the brand. The four per cent ABV “smooth, refreshing, golden” lager is made with lager and brown malts alongside Herkules hops and is aimed at luring a new generation of drinkers into the brand. Roger that? Over and out. www.spitfireale.co.uk
Noun: 1. An irregular or projecting tooth. 2. A new “kick-ass” bottled cider from Motörhead and Global Brews. Made in Worcestershire using finest Dabinet, Michelin and dessert apple varieties, this cider aims to taste balanced and refreshing. Stock it now for a “Bomber” of a summer. www.iconbeverages.co.uk
What’s new in the pub this month
It’s more than a decade since Magners revolutionised the cider category with its “over ice” serve. Those hazy days heralded a cider boom featuring more flavour variants than Willy Wonka’s chocolate factory. With “flavour fatigue” now apparently kicking in, Magners is going back to basics with a new look across draught, bottles and cans, including a rip-top opener. Just add ice. www.magners.co.uk
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Dog of Two Heads Ale & Down Down Cider
Rockers Status Quo are following up the beery success they had with Piledriver (a beer made with Wychwood Brewery two years ago) with another beer launch – plus a new cider. Hobson’s Brewery has made the beer, Dog Of Two Heads ale, while Down Down cider is made by the Celtic Marches company. Whatever you want, lads, whatever you like. www.hobsons-brewery.co.uk/statusquobeer www.celticmarches.com
Yes, low-calorie, low-sugar fizz is now a thing. UK drinks company Thomson & Scott, has created this version, which is organic, vegan and has half the normal amount of sugar found in Prosecco, to join its range of Skinny Champagnes. www.thomsonandscott.com
Flower & White’s Pavlovas
Fix all pavlova palavers with Flower & White’s new range. The award-winning Shropshire company behind Merangz and Eggz has created three flavoured pavlovas in vanilla, strawberry and chocolate. Simply add your own topping — they’re even glutenfree and made with free-range eggs. www.flowerandwhite.co.uk
Fill your boots with these. Or your sarnies if you want something less messy… five new fillings from KFF’s Purple Pineapple brand right here. Available in Chicken Teriyaki, Coronation Prawn, Chilli Beef Brisket, Firey Three Bean and Spicy Hummous. Great for sandwiches, wraps and jacket potatoes. www.kff.co.uk
Einstök White Ale
You know when the home nations inevitably crash out of the Euros and you’re desperately trying to prolong interest in the tournament? Well, how about a beer recognising Iceland’s first appearance at the finals, brewed just 60 miles from the Arctic Circle? Find out Peter Schmeichel’s predictions for the Euros on pages 48-49 www.einstokbeer.com
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Sling your hook! by BRONYA SMOLEN
When we get back, the customers will come down for a pint and tell everyone the stories. We are a pub built on a community
Your regulars are the identity of your pub, so what happens when you bring them together in a new setting? It may sound counter-intuitive but getting customers to spend money outside the pub can lead to better business within your walls. To test this theory I went out with landlords, to discover how you can reap the benefits of taking your regulars away. Maybe you’ve thought about going to the horse races, but my first trip is a different kettle of fish. When I meet freetrader Matt Todd he and his locals are tucking into a hearty breakfast on Poole Quay in Dorset. The sea is calm and we are told to expect a good haul of bream, but we are miles from The Wonston Arms, the
Winchester pub he took over last year. Matt explains: “People love to get out and do something, and fishing is something not everybody has done before. This gives my customers the chance to spend time on a boat, and then go back to the pub and cook up the catch. What could be more enjoyable than eating fresh fish that you caught yourself that day?” The Wonston Arms is Matt’s first pub and he has already saved it from the brink of extinction and turned it into a thriving community hub. He says that taking people out is actually a good way of ensuring they come back. “It’s important I get to meet as many punters as possible. Sometimes that can’t happen because I’m just so busy. So putting on an away day is a great way to get quality time with them. It’s a lot of fun — we put a leaderboard up in the bar and see who scores what.” For landlords aiming to grow and vary their clientele, days away from the pub can be a good way to form bonds with his customers. “We also have a lot of women fishing with us today,” Matt continues, “and that was one of my challenges with the pub, it was a very male-orientated clientele. So things like this can be what you need to start expanding that punter base.” Organising a trip doesn’t have to be hard.
“Check that map again…are you sure the pub’s around here?”
John Bolton, The New Inn
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this month. Ray of sunshine: Matt Todd brightens up his customers’ day with a fishing trip
Meet at the bar and go...
Watch Inapub join in the fun on board The Wonston Arms fishing trip at trade.inapub.co.uk
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Matt suggests picking something you’ll enjoy and getting your regulars to help out. “As a landlord I am like the key-holder, but within the community there are guys and girls who chip in — for example some people like to sort out the horse-racing and some the pantomime. “I’m not nervous about holding activities away from the pub. We all go out together, then come back afterwards for a pint and a great evening too.” Indeed, the atmosphere once we’ve hunkered down into the pub is bustling, with regulars keen to taste the fish and buy a pint. I can also confirm the fish tastes better when you’ve caught it yourself (despite the fact I made only one catch…) Matt also holds a weekly curry night with customers putting in orders to the local curry house. And the returns are impressive, with profits on curry and fish & chip nights up by 80 per cent. More importantly, it is helping him bring people together. He explains: “I have a WhatsApp group called the Wonston Army, and it just means
…hiking Especially when the British summer is behaving, what better way to get your punters hungry and thirsty? Get everyone together and catch the train or bus to your nearest walking spot, then return to your pub for a well-deserved pint.
…on a bike ride Use Google Maps to plan a short but scenic route and you’ve got yourself a cycling club! Reward them with a drink and some grub afterwards, of course.
…to the dogs You might have thought about horse racing, but what about the dogs? It’s an inexpensive way to win a bit of cash and get some banter going. Whoever wins the most buys the first round back at the bar.
…on a vineyard or brewery tour It’s pretty safe to assume that most of your regulars have an interest in alcohol. Why not bring them together to learn a little more about where it comes from? Most breweries hold tours and tasting sessions.
Despite being a responsible publican, Matt was
happy to see his customers reeling
Take a poll of your customers’ hobbies outside of the pub and organise a trip which will appeal to them. It could be shooting, cycling, walking or even a trip to the cinema.
Customers come in the morning, have a drink, then we go to the races and return for more drinks. I get 50 customers guaranteed morning and evening Matthew Smith, The Sorrel Horse
I can communicate with my top customers and update them with what beers are on.” Another pub taking its customers out is The New Inn in Newthorpe, Nottinghamshire. Tenants John and Vanessa Bolton were regulars in the pub before they took it over nine years ago. Now they organise an annual holiday for the regulars. John says: “We’ve done it ever since we opened the pub. We’ve been to the Wicklow Mountains in Ireland, then the Peak District, Torquay, Pembrey in Wales. “We go every year in September, Monday to Friday. We use a local coach company called Skills Holidays to organise the hotel and they take us there and back.” The New Inn’s biggest holiday group so far was an impressive 62 customers. “That’s the highest. There are about 48 of us going this year. It’s fantastic. The customers love it and they look forward to it every year. We all get on like a house on fire. “The customers are part of your pub. On the Friday when we get back they’ll all
come down to the pub for a pint and tell everyone the stories. We are a pub built on community and it will survive a long time being that.” Matthew Smith from The Sorrel Horse in Barham, Suffolk, is another advocate of a great day out. He says takings go up about £1,000 every time he holds a trip. Mostly he organises excursions to the horse races. “I’ve done a trip to Newmarket Ladies Day for years now,” he says. “The customers come in in the morning, have a drink, then we go off to the races and return for more drinks in the pub afterwards. “It means I get about 50 customers guaranteed morning and evening on that day. “The races seem to be the most popular. I just put a poster up on the wall to market it — I’ve just popped this one up and the trip is already full within a week. “In the past we’ve also done a trip to Paris for the Arc de Triomphe race. Mainly couples came on that but it was very popular too. “It makes the regulars more regular, but also it brings more customers into the pub. Existing punters will bring their friends along to the trip, and then they’ll start coming in the pub too.” Like a good football team, sometimes you have to excel playing away from home as well as on your own turf. So let us know what you get up to via twitter: @inapub
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GLAMPING Robyn Black checks out a pub with some classy canvas on site
Our neighbours make yurts, so we commissioned one and we also got hold of a shepherd’s hut – we are surrounded by sheep, so we thought that would be a nice touch
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When a campsite in Shepton Mallet is able to charge nearly £10,000 for a four-night stay in a pimped-up bell tent during Glastonbury, it’s no surprise that savvy publicans with spare land are looking into the growing glamping market. And so it was for Glyn Bufton, landlord of The Bridge Inn in Michaelchurch Escley, Herefordshire. The pub is in a picturesque spot, down by the river at the foot of the Brecon Beacons and just a wander away from Hay-on-Wye. It’s a rural idyll but it means Glyn has to work hard to get people through the door. “We’ve got good local support but even our most regular customers don’t come here and eat every day,” he explains. “And because we are essentially in the middle of nowhere we can’t rely on wet sales as everyone has to drive.” The pub already had a field that was used for camping when Glyn took over the business four-and-a-half years ago but until last year it wasn’t a focus. “I knew of other businesses in the area that were doing well with glamping sites, so I knew there was demand. We’d spent the previous year concentrating on getting the pub offer right but now it was time to expand. I thought there was an opportunity for glampers that would appreciate having a pub on hand. “Our neighbours make yurts, so we commissioned one and we also got hold of a shepherd’s hut — we are surrounded by sheep so we thought that would be a nice touch. The old loo and shower block was looking very tired, so we spent £10,000 on bringing that up to scratch and we rear-
ranged the camping field to create space for 10 small tents, three family tents and four pitches for camper vans and/or caravans.” There are regulations for campsites, minimum space between pitches, fire regulations and so on (the Camping and Caravanning Club website has advice and a check-list) but for someone already running a pub the extra paperwork is not expensive or onerous, Glyn says. And there’s no need to employ lots of extra staff, perhaps just one extra body when it’s busy to welcome people, check and clean the toilet block, and take payment.
Pitching the pub More than 95 per cent of those using the campsite use the pub for drinks and food during their stay. Breakfast is included in the price for guests in the yurt and hut but campers can partake too, if they book their meal in advance. “We’ve been very careful about the way we market the campsite because for us it is a way of driving more revenue from the pub. So, we promote ourselves as a pub with a campsite and that way attract people who are going to use the pub as well. “There’s a campsite not too far away that also has a bar and restaurant on site, for example, but it is marketed first and foremost as a campsite. Only around 10 per cent of their guests eat or drink there, so it’s been an important distinction for us to get in the right people.” Even when guests are going off-site for the day they can buy a picnic or packed lunch from the pub to take with them. The team targeted websites such as
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this month. pitchup.com (which charges 10 per cent of the booking fee to list your facilities and provide an online booking system). Another driver was a mention in a book called Tiny Campsites UK and Glyn plans to target key camping resources such as Cool Camping and Alastair Sawday’s glamping arm Canopy & Stars. “We also need to do a social media drive on Instagram and Twitter for the campsite side of the business,” he says. “We use Facebook for the pub as it’s more of a local reach but it’s less useful for driving bookings from further afield.” While there is no hope to grow the size of the campsite — currently there’s no available land in the immediate area — Glynn hopes to improve occupancy rates. “With the yurts (which can be heated) it can be a year-round business,” he says. “In any case the season lasts until late September and we get a fair few campers at Christmas and New Year, believe it or not. We are looking at providing self-catering facilities in some form, though, as in these parts that can generate 95 per cent occupancy in any season.” There’s also the opportunity to boost the coffers with ancillary sales of fire wood, locally sourced milk, eggs and so on. Glyn might not be able to charge anywhere near that Glastonbury rate of £2.5k a night (see box), but he is proof that that the glamping market can be a significant revenue booster for publicans.
The Bridge Inn Michaelchurch Escle y, Herefordshire Charges: £85 per nig ht for a night in a yurt or shep herd’s hut; £10 per person fo ra camping pitch (£5 fo r children); £23 for ca ravans or camper vans with electrical hook-up. Best marketing tool: Listing on www.pitch up.com Best piece of advice: Stay open all year ro und Online: www. thebridgeinnmichaelch urch. co.uk
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drink Millennials (18 to 35-year olds) now make up the majority of wine drinkers in the US, according to a study. The figures, from America’s Wine Market Council, run thus: 36 per cent of all US wine drinkers are Millennials, taking over from Baby Boomers (51 to 69-year-olds) for the first time. The latter now make up around 34 per cent of wine drinkers, compared with Generation X (39 to 50-year-olds), now a mere 18 per cent. Moreover, the study suggests wine is in growth — Americans drank 2.5 per cent more wine last year than the previous one. Given drinking trends still have a tendency to start over the Atlantic, this is a report worth noting. In fact, we can already sniff out a few signs of something similar happening in our own market. There has been a plethora of fruit-flavoured wines launched, such as Echo Falls Fruit Fusions, that have been well received by the Millennial crowd. At the recent London Wine Fair there was also evidence of some actual
with ROBYN BLACK
innovation in wine (and after nearly 15 years of writing about wine I can say that is unusual). On their stand Kingsland Wines unveiled the results of its latest investment, a carbonated bottling line that can make any wine sparkling. Bordeaux Grand Cru fans may huff but the sparkling Pinot Grigio and white Zinfandel on show seem bang-on for a younger, unpretentious market. Also at the event were a few trendier wine brands, much like those launched by Crown Cellars last month — Bad Eye Deer and Box of Budgies. These follow Morgenrot and E&J Gallo’s launches last year of wines with branding more akin to craft beer than wine. Admittedly, this doesn’t yet add up to quite the wine revolution we are seeing the US (Google “Wine Riot events” for a start) but that craft reference above is key. Wine is able to tap into all those craft cues that have propelled craft beer into the big time — provenance, hand-made, small batch and family owned. So there we have it, wine: the next craft beer.
At the London Wine Fair there was evidence of actual innovation in wine. The sparklers seem bangon for a younger market
COMMERCIAL BREAKDOWN CAPTAIN MORGAN • Live like the captain Diageo is pumping £4.6m into this campaign. As well as a new TV ad, a 10-second online ad will push Captain Morgan & cola as a perfect combination.
KRONENBOURG 1664 • Alsace-tians Eric Cantona has made a comeback as the face of the brand, accompanied by “the most intelligent dogs in the world: The Alsace-tians”. The TV ad was boosted by a pop-up bar staffed entirely by our four-legged friends.
THE GLENLIVET • The legacy begins In the run-up to Father’s Day last year sales of The Glenlivet whisky grew nine per cent in value, according to owner Pernod Ricard, which is this year investing in a campaign ahead of the big day (June 19).
18 JUNE 2016
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drink. Shed Head
Swedish craft beer Shed Head is available on draught now from Carlsberg UK, along with Bad Apple, a craft cider made in Herefordshire. The two new drinks — a 4.6 per cent ABV Pale Ale and a 5.1 per cent ABV cider, respectively — will be supported with branded glassware, advertising and sampling events throughout the year. www.carlsbergwedelivermore.co.uk
Six of JP Chenet’s red, white and rosé wines are now available on tap, as part of a new deal with Vimto Out Of Home. The wines come in a 10-litre bag-in-box format for publicans wanting to offer customers the UK’s number one French wine brand on draught. 01925 294 005
Look out for... Sheppy’s Cider with Elderflower
Touted as, “summer in a bottle” by the manufacturers. “Created by popular demand, this lightly sparkling Somerset cider combines a light dessert apple cider, with the fragrant overtones of elderflower. The very essence of warm hazy evenings,” explains Sheppy’s managing director David Sheppy. www.sheppyscider.com/trade-area
CodorNew Frizz Albarino
Capitalising on the mania for Prosecco, Spanish Cava brand Codorníu has branched out into other sparkling wines with the launch of CodorNew Frizz Albariño. “Demand for lighter wine styles has increased considerably over the past few years and consumers in the UK, particularly the younger generations, are looking for wines with fruitier taste profiles,” says managing director Simon Bradbury. www.codorniu.com/en
Jim Beam Double Oak
Aged in not one, but two, American oak barrels, this is a new premium version of the whiskey aimed at the growing number of UK Bourbon fans. Distributor Maxxium will be promoting the new variant in the on-trade with sampling, branded denim shirts and “unique drinking vessels”. www.maxxium.co.uk
On the bar Tom & Karensa Miller, The Coastguard, Dover, Kent The pub is right on the seafront, so we get lots of tourists through the door. We market it as “Britain’s nearest pub to France” and we sell lots of what you might describe as classic English drinks. Our best-selling ale by far is Whitstable Pale Ale and we do well with soft drinks such as Kingsdown Rhubarb or Elderflower Sparkle, and juices from brands like Hartridges. On the other hand we also do surprisingly well on sparkling wine, perhaps because lots of tourist are in the mood to treat themselves. We do Prosecco by the glass already, and in the summer months we are going to trial Taittinger Champagne this way too. We haven’t had a winter here yet but already have plans in place to run lots of events to get people in through the door when the weather isn’t quite so kind.
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PEOPLE'S CHOICE AWARDS 2016 The votes have been tallied and the winners are in! We know how hard it is to decide from the myriad of drinks out there which to stock in your pub — did you know, for example, that there are more than 300 draught lager and cider brands in the UK on-trade? The average bar only stocks seven. So, over a snifter or three at The Inapub Inn we decided to try to find out what are the nation’s favourite drinks brands
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Inapub is unique in that, not only do we have an unrivalled database of pub information, but also a massive database of pub-goers who are always happy to provide us with AWA R D feedback on all sorts of pub-related matters. So we harnessed this great consumer asset we have, to try and give you lot more of a steer on the “must-have” items to offer. Around 500 pub customers voted in our online poll to find their favourite drink brands. Each completed a survey of 10 open-ended questions, such as “what is your favourite energy drink to have in a pub?” and “what is your desert island drink brand (the one drink brand you could drink forever)?” so we could be sure that all the answers were unprompted. There were some surprises in amongst the results (turn to page 29 to discover what the vast majority of people would choose as their desert island drink) as well as some more predictable ones (the nation’s favourite cask ale should come as a surprise to no-one). We decided to award gold, silver and bronze in each category, to help you get a better picture of the category landscapes
— after all, choosing a good range is about having some width as well as some depth. In the end we decided not to have a “glittering” awards ceremony full of stuffed suits and dreary acceptance speeches to celebrate the winners. Rest assured, however, that in the name of quality control, the Inapub team have fearlessly and selflessly tasted and tested each and every one of these drinks in pubs throughout the land. What’s more, we pledge to continue to do so regularly until we announce next year’s winners, at which point we may have to amend our drinks orders slightly…
Favourite Craft Beer Gold: Brewdog Punk IPA
All those PR stunts seem to be paying off as the self-styled “rebel” brewers take the top slot in our craft vote. This is its flagship ale, 200,000 cans of which were recently recalled after a prank (or another of those infamous PR stunts?) in which a worker printed the word “MOTHER F****R DAY” on the bottom and was subsequently rewarded not with the sack but an
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beer, from which 5p a pint went to “employee of the month” award. the Blue Flag charity to help protect The main question at the Cornish beaches. moment, however, is how long The business is also working the brewery will continue to curry hard to put the brand at the favour with craft fans now it has forefront of the beer with food reached the size it is. The movement, hosting tastings at company shipped 41 million London Beer Week and other bottles globally last year; will soon events. It has also recently opened have the capacity to brew one million a small pilot brewery down in Rock, hectolitres at its Scottish HQ; owns which will be used to make innovative 30 UK bars, and has invested in a new small-batch beers to ensure it stays brewery in Ohio that opened last month. ahead of the craft beer crowd. But, whatever happens next for founders Martin Dickie and James Silver: London Pride LE’S CHO LE’S CHO PLE’S CHOIC OP IC OP Obeer E E Watt, this is the that sparked Bronze: Greene KingICIPA PE P P the craft revolution in the UK, inspiring those such as the foundG OLD WINNER ers of Wales’ Tiny Rebel brewery, Favourite Lager E’S CHOBradley Land LE’S CHO Gareth Williams Gold: Stella Artois P P O IC IC O PE PE AWA R D AWA R D Cummings. The makers of Cwtch, The beer famed for its this year’s CAMRA Champion Beer of “reassuringly expensive” tagline Britain, recently Atold celebrates its 600th anniversary this Inapub Punk IPA was WA R D year. Brewer AB InBev has launched the beer that inspired them. a series of ads highlighting this long Silver: Hobgoblin heritage, focusing on Bronze: Shipyard Brewing Co, LE’S CHO HO LE’S CHO PLE’S CSebastian andEOPIsabella American Pale Ale OP IC IC IC EO PE P PLE’S CHOI PLE’S PCHOIC PLE’S CHOIC O O O C Artois (who founded E E E P P P the original Den SI LVER L VER SILVER SIL WINNER Hoorn brewery in Favourite Cask Ale G OLD AWA R D Leuven, Belgium) Gold: Doom Bar WINNER and asking, “What do Since it was bought by Molson AWA R D you want to beAWremembered for?” Coors back in 2011, this brand has ARD One thing the brewer is hoping the gone from strength to strength, becombeer will be known for is its nineing the UK’s favourite cask ale in back point pouring ritual, with steps in 2014. It has even been confirmed including “The Purification” (swillas the PM’s favourite pint and Prince HO PLE’S Chave PLE’S CHOIC and Camilla ing the glass in cold water) and Charles also been O I O C PE PE “The Sacrifice” (wasting the first seen swigging the brew, as part of a few drops from the tap in order to festival of all things Cornish in London ensure the beer is tip-top quality). a few years back. ANot WA R Dbad for a The ritual is promoted in a global brand that didn’t even exist 20 years LE’S CHO bartender competition, the winner or so ago. IC OP PE of which gets to spend the next It trades on its Cornish B RONZ E WINNER 12 months visiting bars roots, named as it is after a AWA R D around the world to teach sandbank in the Camel Estuthe procedure to others. ary not far from the brewery. Last year Belgian bartender Marketing activity includes Jan Vanden Plas won, in a sponsorship of local rugby final that was judged by league team the Cornish Rebels, and the launch of Inapub’s own Robyn Black. limited-edition ales such as Silver: Carling the recent Perfect Storm Bronze: Foster’s E
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WINNER OF THE PEOPLE’S CHOICE AWARDS 2016 Supporting our position as the UK’s best-selling cask beer,* consumers vote Doom Bar as their Favourite Cask Ale in a landslide win!** Thanks to all those who voted for Doom Bar, making it the No.1 brand consumers want to see on the bar.** Sources: *Number 1 Cask Ale in the UK in volume and value, CGA On-Trade, MAT to 8 August 2015. **Inapub People’s Choice 2016. Independent survey of 485 pub customers.
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drink. Favourite Cider
Brand owner Accolade Wines also boasts that this Australian tipple is the fourth-most-powerful Strongbow appears twice in this wine brand in the world (according year’s list – ranking first here and to an Intangible Business report) also achieving a silver award for its Dark Fruit variant in the Best New and has been awarded Consumer Brand category, top news for the Superbrand status for the third time team behind the cider at running this year. Heineken HQ. And, if that were not enough, the It’s perhaps little surprise that the team is also celebrating recently cider got the majority of the votes winning an award for the campaign in this category, as it remains the surrounding Hardys’ sponsorship of UK’s biggest-selling cider in volume the 2015 Ashes tour, which played terms, despite the explosion of on the rivalry between the AustraltheLE’cider category over the last 11 ian and English cricket teams and LE’S CHO P S CHOIC OP IC EO PE Pyears and the increased competistarred cricketing legends and LE’S CHO PLE’S CHOIC PLE’S CHOIC OP ICSir Ian O tion that has sparked. O Hardys ambassadors PE PE PE This year the brand will be Botham and Stuart Broad. AWA R D supported with a marketing Not bad for a brand founded G OLD campaign, which includes sponby a Devon-born boy who found WINNER sorship of Team GB at the Rio himself on the banks of the River AWA R DAustralia in AWA R D 2016 Olympics Games (August 5 Torrens in Adelaide, OI PLE’S CH C EO to 21).P The idea is to build on the feel1853 and thought it might be a good good factor of London 2012 and unify the place to make some wine, huh? nation with the slogan, “Supporting the Silver: Blossom Hill supporters”, the company explains. Bronze: Echo Falls It is alsoA looking further afield to grow WA R D the brand, particularly in the US market, where it has already enjoyed some Favourite Spirit success, as much as tripling market Gold: Jack Daniel’s share in the past year according to A “JD & Coke” remains one of the some reports. most popular orders in a UK pub The US “hard cider” market is and the brand is one of the most smaller and much less well recognised alcohol brands there established than over here, is, but there’s still plenty you might though, so the UK will no doubt not know about this American remain the brand’s heartland for whiskey. some time to come. Did you know, for example, that Jack Daniel’s is not a Bourbon, Silver: Thatchers as many mistake it to be? In fact Bronze: Magners it’s a Tennessee’Swhiskey because PLE CHOI PLE’S CHOIC PLE’S CHOIC O O O C after it is distilled is filtered through E E P P PE sugar-maple charcoal, a practice Favourite Wine known as the Lincoln County Gold: Hardys G OLD Process. More than eight glasses of WINNER The brand story goes that Hardys are sold every second in AWA R taught AWA R D D a Lutheran Minister the the UK, making it the UK’s biggest original Jack how to distil when he was wine brand by far. just six years old. At 13 Jack then went on In fact, it has 5.5 per cent share of the toS ’ S to buy the distillery from him. The whiskey is tal wine category here — 30 per cent larger ’ C C E E HO HO L L OP IC IC OP PE PE still made there today, in Lynchburg, Tennesthan that of its nearest competitor — selling see (which, ironically, is a dry county where five million nine-litre cases every year.
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THE UK’S NO.1 WINE BRAND*
GOLD MEDAL WINNER
Please drink responsibly.
Promoter: Accolade Wines Limited. Thomas Hardy house, 2 Heath Road, Weybridge, Surrey, KT13 8TB. For all enquiries please contact Customer Services: 0845 080 2383.
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*MAT Nielsen data to WE. 27th March 2016
IN THE PEOPLE’S CHOICE AWARDS!
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No surprise to see this behemoth of a brand take home the majority of the votes here — it remains by far the biggest soft drink brand in on-trade venues, worth £564m, according to the latest Britvic Soft Drinks Review. Big-ticket sponsorships such as that of the Uefa Euros this year (Coca-Cola is the official soft drink of the tournament) will help Silver: Gordon’s AW D AR keep this classic at the forefront of Bronze: SmirnoffE’S C LE’S CHO HO LE’S CHO L OP IC IC IC OP OP E thirsty pub-goers minds during the E E P P P key summer sales months. The company is also encouragFavourite Energy Drink G OLD WINNER ing licensees and their staff to Gold: Red Bull offer follow-up drinks to customWhen Red Bull first arrived on AWof AWA R D D AR ers whose glass Cola is around the scene in 1987 it wasn’t just a two-thirds empty. This practice results in new product – it created an entirely a huge uplift in sales, the company says – new category, and one which it has manup to 20 per cent during trials. aged to dominate in the on-trade ever since. All this isn’t to say there aren’t challenges From the ubiquitous vodka Red Bull to for the brand, however. the ever popular Jägerbomb, it has become The looming sugar tax will undoubtedly synonymous with big nights out and highhave an impact, alongside a more general energy events. The company has capitaltrend for lower-sugar alternatives. As a result ised on this with its own brand of extreme the company is readying its portfolio of marketing — tie ups with sports stars such sub brands, such as the recent relaunch of as the British competitive climber Shauna Coke Zero, which got a new look and a new Coxsey, as well as its own stunts recipe so that it now “tastes more like Cocaincluding 2012’s Red Bull Stratos, when Cola Original”, according skydiver Felix Baumgartner to UK distributor Coca-Cola jumped to earth from space, Enterprises. becoming the first human to break the sound barrier withSilver: J2O out any form of engine power. Bronze: Pepsi S ’ S ’ C C E E And, of course, there’s also H H L L OI OI OP OP C C PE PE the small matter of an entire Formula 1 team… Favourite New brand Last year the brand joined Gold: Old Mout AWA R D forces with electronic music Heineken is dominating this duo Disclosure, for which the category, not only taking the top company launched the first spot with its Kiwi cider range Old on-trade-exclusive limited edition Mout (it rhymes with fruit), but can. New flavours have also been second place too, with Strongbow CHO Bull E’S CHdelivered LE’S CHO LE’SRed launched underOPthe Dark Fruit O—PLwhich a OI IC IC OP C PE 74 per cent of the PE PE including Editions banner, whopping Tropical, Blueberry and, as of the growth in the draught cider G OLD start of this year, orange. category last year and is set WINNER to become the second biggest Silver: Monster Energy draught ciderAbrand by volume, Bronze: Lucozade A E
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sales of alcohol are completely forbidden). The current master distiller is a chap called Jeff Arnett, who is just the seventh person to hold the role in the company’s 150-year-history. However, a bigger mystery lies around the origins of another number seven — the one on the label. this day Ono has any CHO LE’S CHTo PLE’Sone OI IC OP C PE PE idea what it refers to or where it came from…
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behind parent brand Strongbow Original, at some point this year. Back to the winner, however, which was founded back in 1947 but didn’t hit the big time until eight years ago when it launched a series of experimental flavours in its home market, including Feijoa (cider mixed with the guava-like fruits) and Boysencider (a blend of cider and boysenberry wine). Over here the brewer initially launched three, somewhat more accessible, variants: summer berries, passionfruit & apple and kiwi & lime, which have quickly proved popular, and has added a further flavour, pomegranate & strawberry, since then. This year, Heineken will be investing in a new campaign for the brand, scheduled to launch at the end of this month. It aims to drive an association between the cider and adventurous lifestyles under the banner “The Kiwi taste for adventure” to help achieve what Heineken is calling its LE’S CHO OP IC “ambitious plans” for the brand and the PE cider category.
Silver: Strongbow Dark Fruit ARD Bronze:AWShipyard Brewing Co. American Pale Ale
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Desert Island Drink Gold: Guinness
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It might at first seem odd to choose a stout as your tipple of choice for an indefinite stay on a lonesome tropical island, but this beer was the winner by a landslide. In fact, it isn’t really a very surprising choice, given that the brand is popular in 150 different countries and almost nine million pints of the Black Stuff are drunk every day around the world. It already has a massive following in hotter climes, such as Nigeria and Cameroon PLE’S CHOI C EO (two ofP its top five markets), as well as in parts of the Caribbean, proving its suitability as a desert island drink, so it looks like UK AWA R D pub-goers are on to something. Certainly the launch of several new beers into the portfolio via the Guinness Brewers Project initiative has given the brand a fillip here in the UK. The four beers — Dublin Porter, West Indies Porter, Golden Ale and lager Hop House 13 — have all been very well received. Away from the beer, however, it is the advertising campaigns that the brand has become known for, from that surfer ad to 1994’s Dancing Man, so famous that you’d have to be stranded on a desert island not to know of them.
Silver: Jack Daniel’s Bronze: Bombay Sapphire
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Savoured, not slammed by ROBYN BLACK
Put down the salt and the lemon slice. Forget about the worm at the bottom of the bottle. It’s time for tequila but there’s no room for shot glasses in this new wave. If you have any doubt about that above statement, consider tequila is now the fastest-growing mainstream category in the on-trade, last year growing 27 per cent in sales compared with 2014. This is being driven by more premium brands — drunk in any way but a slammer. “Across all categories people are starting to drink less but consume more premium products and tequila is no exception to that,” says Natalia Garcia, Brand Manager for Casamigos Tequila and La Fee at Cellar Trends. “UK drinkers have only recently been exposed to premium tequilas — predominantly the category is still associated with late-night parties and shots — and so we need to educate them at a category level, explaining to them the origins of tequila, the different varieties and why they should try sipping tequilas like our Casamigos brand [famously owned by none other than George Clooney].”
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Offer more expensive tequilas on the rocks in a tumbler and challenge your customers to try something different, offering them a sipping tequila instead of a malt whisky, brandy or Cognac.
It’s similar advice from posh tequila Patrón, which is pushing its artisan credentials to introduce serves such as Patrón & tonic, as a replacement G&T, and from Pernod Ricard, which is highlighting the craft cues of its newest tequila — Olmeca Altos Añejo. “Añejo is exclusively created using an artisanal production process at Altos’s own distillery,” explains Adam Boita, head of marketing. “It’s a 100 per cent blue agave tequila, made from handpicked plants which are cooked at a low temperature and crushed using a traditional 500-year-old method involving a volcanic millstone.” It is then aged in oak barrels for 18 months.
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People are starting to drink less but consume more premium products and tequila is no exception
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Boita says this process creates a spirit with “distinguished fresh citrus aromas as well as sweet and fruity flavours,” which makes it perfect, not just for sipping, but also in cocktails — a shrewd move given one in six cocktails sold in the UK on-trade is tequila-based, according to the latest CGA Strategy Mixed Drinks Report. The report also found the tequila-based Margarita cocktail was the seventh-most popular in pubs, bars and restaurants, “meaning tequila cocktails should hold pride of place on any cocktail menu,” advises the spirits trading manager at Molson Coors, David Styring.
Mexican it up
Funkin, the cocktail mixer brand, has been quick to capitalise on this movement, last month launching two new cocktail syrups, Smoke and Jalapeño. “The syrups were developed in response to on-trade demand for complex cocktails inspired by food trends,” says Funkin managing director Andrew King. These trends include the rise in what Andrew refers to as the “Mexican fusion food revolution” and the demand for spicier flavours that is now emerging, both trends pubs can easily capitalise on. “To keep pace with evolving consumer trends we suggest publicans provide an experience such as a celebration of all things Mexican by hosting live music and offering different serves to educate and inspire consumers,” suggests Michelle Chadwick, brand
manager of Tequila Rose at Halewood International. And, with spirit and food matching increasingly popular, “publicans should try pairing tequila with food to extend the occasion from the bar into restaurants, for example,” she adds. To achieve any of this, of course, you have to offer more than one bog-standard tequila, a challenge for any licensee when space on the back-bar is at such a premium, something Dan Bolton, managing director at Hi-Spirits, freely admits. “Space on the back-bar is a perennial challenge but the key to growth of any spirits category is support by the brand owners, along with staff knowledge at point of sale…and range planning is key,” he says. “We offer Montezuma Silver and Gold as a house pour; Monte Alban Mezcal with the agave worm in the bottle as a speciality, and the premium Expresiones del Corazón range of tequilas aged in bourbon barrels to give each a different character. Displaying that type of choice creates a talking point that helps operators engage with their customers.” And it’s a talking point that can be far more profitable than those slammers.
simple drinks to make you rethink tequila
Tequila & tonic Garnish with lime Paloma Tequila, topped up with a sparkling grapefruit juice, such as Ting Tequila & lemonade Squeeze in some lime juice to finish Tequila Rose Hard Shake Blend 150ml Tequila Rose liqueur with one scoop strawberry ice cream, 75ml cream, 15ml milk and 25ml strawberry purée
PROMOT I O NAL F EAT U R E
Did you know your fridge is your secret salesman? Sue Dwyer, licensee at the Wheatsheaf in Bramley, Surrey, received a visit from Diageo’s Category Development Manager, Sarah McCarthy after winning an exclusive Inapub competition. As well as supplying the pub with a range of popular new products including Pimm’s Cider Cup, Hop House 13 and Guinness West Indies Porter, Sarah provided expert advice to help Sue unloc the proﬁt potential of her fridge. With the packaged category worth £2.4bn to the on-trade and accounting for 17 per cent of value, it’s an area well worth tapping into. Here’s how they got on.
The Pub Sue has been the licensee at the familyfriendly Wheatsheaf for 10 years. It attracts a wide and varied clientele with the huge pub garden proving a major attraction in the summer months. The pub’s appeal has recently broadened to attract more people in their twenties. Sue says: “Stocking up on a variety of new products has meant we have a younger adult crowd coming in now. They are more willing to try things and do not necessarily stick to
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the same drink, so we want to make sure we’re always stocking the right range.”
The Fridge This is where the raft of new innovation in the chilled bottled cider, ale and spirit sector comes into play. Previously the fridge has been viewed purely as a practical space, but the recent introduction and popularity of premium soft drinks range Franklin & Sons opened Sue’s eyes to the potential of the fridge. She says: “At one point there wasn’t much in there apart from Coke and J2O. We were more focused on what was on the bar and the fridge was secondary, but now we realise there’s a bigger opportunity here.” With the fridge currently accounting for less than 10 per cent of Sue’s drinks sales, Diageo is here to highlight the bigger opportunity.
The Plan Sarah tells Sue that the fridge is an ideal place to experiment with new products that will interest customers and pro ide larger proﬁt margins than mixers and soft drinks. “Fruit cider or craft drinkers are more likely to try new things, so the fridge is a good space to offer something different. With a case of
eight or 12 bottles you are not going to lose out. You can give it a try and sell it faster than you could a keg.” She adds: “From our research we recommend that your top shelf should be used to demonstrate new products that people might want to browse. We would use the second, less visible shelf for established products that people will be more familiar with. “And then use the bottom shelf for soft drinks that people will call for by name, without needing to see.” Sarah reshufﬂes the fridge by placing innovative fruit ciders such as Pimm’s Cider Cup and Old Mout, a category in rapid growth, on the top left. More established lines such as Rekorderlig are double-banked to stand out. Beers are moved so that the customers’
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As sub-categories currently in growth, there are always new fruit ciders and craft beers launching throughout the year. Licensees should ensure they regularly review their range to capitalise on these innovations and keep the offer fresh and interesting for customers.
Position your most premium products at the top of the fridge and make the most of the proﬁt margins they offer.You could try running multiple facings to draw the customer’s eye to product lines you particularly want to promote.
eyes track from well-known brands along to lesser-known ales. The bottom shelf is used for well-known soft drinks and the milk is moved out of sight. “It’s important when it comes to the fridge to get a balance between being a functional space and being an important area to showcase products and inspire customers,” adds Sarah. On top of the repositioning and introduction of new brands, the pub is supplied with bar runners to complement the new products in the fridge. Sarah suggests that the pub regularly reviews the range to see what is selling well and to ensure it is well stocked. Sue will also ensure staff sample the new products so they can discuss products conﬁdently with customers.
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VISIBILITY TRAINING 38% of consumers admit that visibility inﬂuences their decision2. Keep the bar clear and clean so as not to block the view of the back-bar fridge. This should also be a consideration when placing PoS – obstructing the fridge will only hide what you have on offer.
Frequent cider and craft beer drinkers are more likely to experiment2 by trying something new, and are more likely to choose their drink at the bar — so make sure staff are trained to conﬁdently communicate the range available.
Inapub will catch up with Sue at The Wheatsheaf next month to see how the tips from Diageo have helped her sales. For more information visit www.spirits-revolution.com 1. CGA Strategy Brand Index MAT data to 26/12/2015
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2. Peach Brand Track, July 2015
eat From ordering a lemonade and packet of cheese & onion crisps with my granddad, to the congratulatory pint when I landed this job, pubs have always been a big part of my lifestyle. But this month has been my first official month in the trade, and it’s a good place to be. I became a trade journalist after joining a bakery magazine when I graduated from Bournemouth University. Now, I’m ready to meet the people who make the pub industry so diverse, and learn everything I can about it — mushy peas and all. I’ve already learned to love the wonderfully varied food menus from pub to pub. In my first few weeks I’ve seen everything from fish and chips straight from the local harbor, to Kenyan cooking and barbecue beef short ribs.
with BRONYA SMOLEN Nothing should surprise you on a menu — nailing the perfect steak and chips in one pub is just as important as flogging beer-battered gherkins in another. If the food isn’t fascinating enough, I’ve also seen real passion from so many licensees and chefs already. I’ve met a head chef who put his own stamp on a pub menu that is now number one on Trip Advisor in the area (see pages 38-39), and met several licensees who fell into the industry after deciding to save their local pub themselves. Now, I’m looking forward to breaking bread with a few more of you! In the meantime give me a shout at email@example.com or on Twitter @BronyaWrites, I’d love to hear what you’re up to in the kitchen and beyond.
SOMETHING FOR THE KIDS
91% of people expect a separate children’s menu
All six Anglian Country Inns group pubs have been awarded a three-star Food Made Good rating by the Sustainable Restaurant Association. The group, which has pubs in Norfolk and Hertfordshire, was praised for its use of British free-range chicken, beef, lamb and eggs, its selection of vegetarian dishes and healthier options and the use of smallscale super local British suppliers. The Food Made Good rating recognises those whose approach to sourcing, the environment and society meets the Association’s standards.
to be available when they visit a pub.
want calorie, health and allergen information displayed on the kids’ menu
prefer to order from a separate children’s menu
want smaller portions of dishes from the full menu for young guests.
HospitalityGEM survey, 2016
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NÜRNBERGER BRATWÜRSTL Petra Wetzel, WEST Beer, Glasgow Sauerkraut “We make our own sauerkraut here. We shred the cabbage, put in vinegar and salt and let it ferment. It’s basically a way to mature the cabbage. Then we warm it up for the dish.”
Spring onion mash The standard dish is six Bavarian sausages served with spring onion mash, sauerkraut and beef jus. This dish goes perfectly with St Mungo lwager, which we brew in Glasgow in the very same premises. It’s our flagship dish and our flagship beer.”
Nürnberger Bratwürstl sausages
“I come from Nürnberg, Bavaria, and these are the typical sausages I ate when I was little. They’re quite spicy and herby, but these ones are smaller than other Bratwürsts. We grill the sausages, which arrive from the butcher in Germany where we have them made.”
“We serve it with a jus for added flavour, but some people like to enjoy it with German spiced mustard. The customers love it, but who doesn’t love a sausage?”
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Streetwise eats by HUGH THOMAS
Quality fast food from Squid Kitchen (top) and The Mac Factory
“It breaks my heart when I see great boozers close down,” says Richard Johnson, founder of British Street Food, a set-up all about celebrating and curating fast, but high-quality, grub.
“To me it’s obvious that instead of people cramming into coffee shops, they should be out and eating, and that’s what pubs should be — the centre of the community. Food is a big part of that.” By the time these words go to print, Richard will have released a free app, called the Pub Takeover, to help pubs pair with street food traders. It’s already been likened to a “Tinder for pubs”, but without, hopefully, any awkward post-coital procedures. “It’s a no-brainer really,” says Richard. “In some cases you have pubs that don’t do anything more than peanuts and crisps. They’ve got empty kitchens doing nothing, while the potential of food in increasing revenue in pubs is well documented.” Quite right. But when a publican has the opportunity to outsource talent free of hassle (and commission), where’s the catch? “I’m struggling to find a negative,” Richard says. “The problem is about who knows about street food. Who knows street food has evolved beyond sausages in a can on a rusty metal hotplate?” In place of the canned sausages of yore,
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we have oak-smoked bratwurst with sauerkraut in a soft brioche bun. But it, obviously, goes further than your staple burgers and hot dogs. Richard tells me he’s been helping mac and cheese vendors The Mac Factory, whose most indulgent dish is a gooey concoction of Danish blue cheese with slow-cooked BBQ beef short rib, find a residency at Islington’s The Kings. Richard is also searching for, or has found, a suitable kitchen for other big street food names, like Caribbean purveyors Mama’s Jerk and southern fried chicken experts Mother Clucker.
A prime pitch
“A pub in the middle of the city with a good history of food is a very attractive thing to a trader,” says Richard. “The only suggestion to landlords I can make is that they should see this as a punt — certainly charge the trader for electricity and anything they use. The dream is the trader comes in, wet sales go up, the pub gets busier, and everyone’s happy.” Tilly Mackley, who organises takeovers at The Hillgrove in Bristol, says she puts a lot of time into meeting market traders to work up a potential connection. “Among others, we’ve had Gopal’s Curry Shack, The Feastie Boys, and The Plumed Serpent. Kansai Kitchen probably had the most customer interest, because it’s unusual food that you can’t get anywhere else in Bristol.” In what was initially an experiment for the pub after the chef left, Tilly has been making full use of Bristol’s burgeoning street food scene — not to mention the pub’s “adventurous” customer base. “We’re lucky in Bristol to have a lot of brilliant street food vendors at some of the many great food markets and events in the city,” she says. Meanwhile, Birmingham’s Gunmakers
trade.inapub.co.uk 23/05/2016 13:54
Pics: British Street Food
British Street Food’s Richard Johnson (left) says landlords should look at street food vendors as a punt and see if they can work for mutual benefit
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offer as we focused on creating a popular drinking hole.” A trial with Bell & Brisket (salt beef bap pictured below) turned into a one-year gig. This made way for a succession of monthly residencies, including haggis toasties from Deeney’s, crab burgers from Claw, and calamari sandwiches from Squid Kitchen. You have to wonder if the sheer convenience of takeovers will rapidly bring a better general standard of pub grub. Once the Pub Takeover app is released, Richard jokes “the change will be overnight.” Maybe not quite, but let’s see where we are a few months down the line… Pic: Charlie Whatley
The dream is the trader comes in, wet sales go up, the pub gets busier and everybody’s happy
Arms — a taproom now run by Two Towers brewery – has recruited the likes of Sticky Fig, Fat Bread, and chef Peter Lloyd without external help. The pub needed some rejuvenation after it unexpectedly closed down for six months, and has found local street food vendors provide a quality of food the old pub lacked. “We’re a real ale pub – that’s what we want to sell,” says Two Towers brewer Darren Campbell. “But people are very interested in food.” Due to the success of the partnerships, they’re looking at more permanent residencies for a chef to come in and, as Darren says, “take the kitchen off our hands.” Here, it would be remiss not to mention The Duke’s Head in North London, which Richard points out is doing brilliantly with the traders they host. So well in fact, that the kitchen is mostly booked up with residencies until next January. “The size and layout of the pub doesn’t lend itself to sit-down, formal dining,” says general manager Tom Harrison. “We didn’t seek that traditional
JUNE 2016 37 23/05/2016 13:54
Soba or Sunday roast? by BRONYA SMOLEN
Newcastle United may have had a season to forget but just a stone’s throw from St James’ Park, the Earl of Pitt Street is playing a blinder. The quirky establishment ranks number one on Trip Advisor for pubs in Newcastle. Search for the pub on Instagram and it’s full of people posting plates with the hashtag #drooling or #foodporn. Landlord Mark Lagun opened the pub just 16 months ago and revamped it with what he calls a “Vivienne Westwood meets Alfred Hitchcock” décor. Now, the pub brings in punters from all over the city, wanting to soak up the unique interiors and enjoy the ever-changing menu. Mark says: “I hate it when I go into a place and have to turn over a page on the menu. One page is all a menu should ever be. We keep it small but we keep it moving. “I’m always delighted when customers moan that something from last time they were here isn’t on the menu, but then end up so pleased it wasn’t, because it meant they tried something else.”
The menu consists of nine starters, nine mains and six desserts, offering meat, fish and vegetarian options. It changes two or three starters at a time, then the next week it will change two or three mains and so on. The menu fuses pub classics and Asianinspired dishes. Prior to opening the pub Mark ran the critically acclaimed Barn Asia restaurant. He now injects his love of Asian food into the pub menu with the help of his head chef Kris Campbell. “Kris has done a fantastic job here,” Mark says. “It’s the combination of the quirkiness of the decor with his cooking that works. It’s been a great marriage.” Today, the pub boasts dishes like honeyglazed Thai chicken laksa and red salmon fillet with crab mango & soba noodle salad. Tomorrow, who knows? One dish, which stays on the menu a bit longer than most is the Vietnamese shaking beef. Fillets of beef stir-fried with tomato, chilli and pineapple, hot and sour sauce and sticky jasmine rice. Priced at £16.95, it’s a show-stopper which the customers love.
Not forgetting the classics
The dishes above aren’t your standard pub grub, but that’s not to say they don’t do that well too. On a Sunday, the pub offers traditional roast dinners. On a Saturday it’s pies & mash for the football fans. According to Kris, customers love the crossover between traditional pub food and Asian dishes. The Asian inspiration and ever-changing menu is all part of the charm of the Earl of Pitt Street, and it keeps the customers wanting more. Every corner of his pub has been thought out, from the traditional wooden bars, to his bespoke wallpaper inspired by Alfred Hitchcock
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The Earl of Pitt Street Newcastle
Style: Food-led freehouse Wet/Dry trading split: 35/65 Online: www.earlofpittstreet.co.uk Busiest day: Saturday Price of a fillet steak: £25 Fun fact: An old Newcastle Brewery blue star sign above the door pays homage to the old brewery which was next door
Watch how to make shaking beef at trade.inapub.co.uk
Crispy duck sa lad, fresh soy and ginger watermelon, dressing £7.50 Honey glazed Thai rice noodles and chicken laksa, fresh herbs £13.95 Pork fillet and roast black pudding an belly, fondant potato, d cauliflower pu rée £13.95 Sticky toffee pu dding, salted and vanilla ice caramel sauce cream £4.95
films. Eating should be an experience, says Mark, and lighting is key. “For me lighting, is integral in the dining area. It’s incredible how little attention is paid to lighting in some places. People don’t want to sit in stark light — it shouldn’t be like that. “It makes a difference to the experience, it’s about feeling comfortable and making people feel good in the environment.” Clearly these aspects are working, as the pub has had to extend its dining area from solely upstairs to include downstairs as well. It is doubling the kitchen in size, and has plans to re-introduce a tapas menu, as well as a deli offering so that nearby offices will have a lunch option. Kris sums up the changing menu well. “We don’t know specifically what we are going to be yet and I don’t think we ever will, but it is a bit of everything and it’s definitely working. We’ve proved people are willing to travel for good food and good beer.”
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Our new Red Tractor Certified, glazed, seeded and sliced brioche bun is made with British flour, British butter and free range eggs. For your free sample pack please visit: www.specialitybreads.co.uk/inapub
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by BRONYA SMOLEN
ways to make your barbecue special 1
Plan your BBQ around events
Be inspired by condiments
With the Olympics and the Euros this summer, there’s plenty of opportunity to tie your barbecue to occasions. Unilever Food Solutions’ pub food expert Chris Barber says: “Football matches are a perfect opportunity to create a menu of snacks. Multiple light bites and snacksize meals are a great way to rack up consumer spend. They’re also easy to enjoy seated or standing.”
Sometimes people want more than ketchup and mayo. Nick Thomas, sales and marketing director at Empire Bespoke Foods, says: “With US-inspired outlets continuing to open and the trend for quality burgers, US condiments have to be a priority. French’s new relish range includes a Texas Jalapeño Tomato Relish, a Californian Sweet Onion Relish and a New York Deli Relish.” The Hop (below) hosts a pop-up barbecue with The BBQ Collective
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Hold a pop-up
If you don’t have the equipment to hold a regular barbecue, why not make an
event of it? The Hop in Sheffield offers a permanent residency to The BBQ Collective. American duo Jeffrey Wright and his wife Mat Chuladul use their own American smoker to provide an authentic barbecue. Jeffrey says: “We use high-quality wood, local meat and make our own rubs. We use a lot of apple wood in the smoker, as it is mild and gives a sweeter flavour, but it is also OK to use oak.” One of the most popular dishes is the beef short ribs, which are smoked for six to eight hours. Jeffrey adds: “There is something about the taste of wood and fire and smoke which just works with cold beer.”
Wrap up a winner
Be creative by using wraps to replace regular burger buns, and upselling them with a Mexican twist. Dave Edwards, head of sales for Mission Foodservice, suggests creating a cross between a quesadilla and a burger. He says: “Replacing a burger on the menu with a wrap to create street-food-style burgerdillas can prove popular.”
Let your chicken offering rule the roost
With 52 per cent of people eating chicken out of home once a week, the trend looks set to stay. Andy Small, category manager at Bidvest Foodservice, says: “Nose-to-tail eating is a growing trend amongst the environmentally conscious consumer. Not only is it a more ethical and frugal way of eating meat, it also creates an exciting opportunity for pub chefs to get creative. Spatchcock whole chicken (split-open chicken) works really well on the barbecue, and is a way pubs can embrace the trend.”
Be a bread ahead
According to Peter Millen, managing director of Speciality Breads, choosing a premium roll can set pubs apart from competition. He says: “Brioche rolls will certainly be popular this barbecue season, but I think we will see a lot of variety when it comes to bread. “With the Olympics, Euros and the UK’s adventurous consumer, I think there will be a world flavour to this year. I expect our ciabatta range, our sourdough rolls and demi-baguettes to see strong interest.”
With the Olympics, Euros and the UK’s adventurous consumer, I think there will be a world flavour to this year 42 JUNE 2016
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Pimp your burger
Japan, Korea and the US should influence burger flavours this year, according to Jessica Lalor, brand development manager for Kerrymaid. She says:“Gourmet burger eating occasions have increased by 12 per cent across the UK, which we expect to continue. Rich barbecue remains on trend, but hot and spicy seasonings are coming into their own with sriracha (chilli peppers, garlic, sugar and salt) and harissa (roasted red peppers, fresh coriander, caraway seeds and garlic) pastes complementing consumer demand for spicy seasoned burgers.”
A taste of Kenya The Black Horse, Eastcote, Middlesex Nico’s at the Black Horse in Eastcote, Middlesex, offers punters the chance to cook their own koroga — a coal pit with metal cooking plate that is a popular form of social dining in Kenya, with people cooking their own food. Nick Kharbanba, owner of the pub, says: “It’s all part of giving people an experience. It’s about interacting and it creates a more informal atmosphere. People will have a drink and a laugh. A lot of our customers have never seen anything like this.” You may not be equipped for koroga, but getting your customers involved in the cooking process could be a winner. Nick continues: “People can help us cook as much or as little as they like, and we tailor the dish to exactly how they want it. We get them to try it as it cooks so they can add more salt or spice.” The most popular koroga at the pub is the chicken option, followed by lamb, veg, prawns and fish.
trade.inapub.co.uk 23/05/2016 13:55
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business.sky.com/pubs T&Cs: Scheduling may be subject to change. Eligibility subject to credit checks. Further terms apply. The F1 Logo, F1, FORMULA 1, FIA FORMULA ONE WORLD CHAMPIONSHIP, GRAND PRIX and related marks are trademarks of Formula One Licensing BV, a Formula One group company. All rights reserved. Calls to Sky cost 7p per minute plus your providers access charge. Correct at time of supply 11.05.16.
11/05/2016 17/05/2016 18:06 11:35
play with MATT ELEY After years of making a loss I am now starting to break even on Fathers’ Day and it is a great chance for pubs to turn a profit too. This year the day falls on one the longest nights of summer, when the Euros are in full swing. A roast, a pint, some football or a sundowner in a pub garden should be better received than a 99p card from the local newsagent. In fact, watching sport in the pub is getting better and better. Earlier this season BT Sport invited journalists to watch a Europa League tie in 4K, also known as Ultra Definition.
While this is unlikely to be rolled out across the country any time soon, it shows how investment is being made in delivering a great in-venue experience. The downside is that people get such great quality at home that pubs need to really deliver to get them out. Special occasions and sporting events are two ways of doing this, so a combination of the two gives pubs a double whammy of opportunity. To misquote Oscar Wilde, to miss one would be acceptable, two unforgivable.
‘LADS WHO LUNCH’ — THE NEW FACE OF BLOKES DOWN THE PUB Only four per cent of men visit the pub for traditional games such as pool, according to Greene King’s Leisure Spend Tracker. The report also found that one in five men who visit the pub at weekends does so to watch sport. This figure is dwarfed by a new trend of “lads who lunch” with 43 per cent of men saying they visit the pub at the weekend to eat with friends and family. Overall leisure spending in March was up, due largely to the early Easter with customers spending 10 per cent more (an extra £20 each). On average people spent £216 on leisure activities that month. The biggest area of increase was in eating out, which was up by 18 per cent compared with the same period last year. Spend on attending live sports events was down by 20 per cent, which could provide an opportunity for pubs to take up the slack.
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trade.inapub.co.uk 23/05/2016 14:07
In case you’ve missed us mentioning it up to now there’s a fairly big football tournament coming up. England and Wales both play on June 11, against Russia and Slovakia respectively. The two home nations then play each other on June 16, which could see the busiest trading on a Thursday afternoon for years. June 10 to July 10, BBC, ITV
National Fish & Chips Day
When were young this used to be known as “Fridays” but now there’s one day a year dedicated to the British classic. Mushy peas and scraps please. Friday, June 3
Happening this month Beer Day Britain
Celebrate our national drink by how else than raising a pint of our national drink. Beer Day Britain is back for a second year. People, it’s time to do your duty. Wednesday, June 15
A great excuse for fathers and sons to go to the pub together… or to leave the kids at home and get some peace and quiet. Sunday, June 19
The future of our involvement in Europe will be decided with a referendum. In or out? It’s a big decision. People are going to need a British beer or a lovely glass of something from our European cousins after that one. Thursday, June 23
Four years ago Andy Murray lost to Roger Federer, cried and then won the Olympics a few weeks later. Was lawn tennis supposed to be this dramatic? Come on Andy, let’s see if you can do the double this time around. Monday June 27 – Sunday July 10, BBC
Chris Williams The Chandos Arms Weston Turville Buckinghamshire
After two years running the Charles Wells tenancy with wife Carmel, Chris has just put on his first Bank Holiday music festival, The Chandos Fest. “We didn’t want to rush into it because we wanted to make sure we were set up and could really do it properly with the right sound systems and everything. We have a beautiful garden, and when the sun comes out it is really popular so the festival was a great opportunity,” he says Events in general have been a big driver for the couple since they took over. “Our biggest competitor is people’s front rooms, so we have to entice them out for a drink that will cost more than at the supermarket. There is also really good pub competition around here so we have to work at it. Things such as our Jamaican Food Night are real points of difference.” As is the close-up magician they regularly hire. Chris adds that he is particularly useful during very busy periods when it might take slightly longer for food to get from the kitchen to diners. The pub also has a Monday quiz it inherited from the previous owners, which is run by a local. There is a steak night among other food-based events, and a music night.
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INAPUB WITH PETER SCHMEICHEL Interview by MATT ELEY
European Championship winner Peter Schmeichel will be lining up at this year’s tournament as the England has a global ambassador for chance . I Carlsberg, the official really like how beer of UEFA EUROS Roy has done 2016. Inapub gave him things. Having a few pre-tournament lived in England questions to tackle.
for so long, I always want them to do well
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It’s a bigger competition this year with 24 teams. Does bigger mean better? It’s a more exciting tournament with more football and more appeal. There are some great teams with France, Germany, Italy, Belgium… unfortunately Denmark aren’t there. So who will you be putting your support behind? It’s difficult because you don’t have the same emotion as you do for your own team. At the last World Cup I really got behind Germany because they were playing the best football. Having lived in England for so long I always want them to do well. I think they can if the country can just stay calm and avoid the usual mayhem.
How well can they do? England has a chance. I really like how Roy Hodgson has done things. They have some fantastic players and they were the only team to get 30 points in qualification. You famously won the trophy with Denmark in 1992 when you all came from the beach to replace Yugoslavia. That’s the legend. We were definitely not mentally prepared for competition football. It is not the recommended way to prepare. Back then there were only eight teams, so it was a much smaller tournament. You could win, lose and draw a group game, which we did, and still qualify for the semis. How does that win compare to the treble with Manchester United in 1999? I honestly never compare the two, one is for your country and one is for your club side. You can do nothing about the country you are born in. I played in four Euros and a World Cup, which is not bad going for a small country. In a way it is easier to achieve things with a football club because you can change the players each year. 1999 was so special though, because it had never been done before. People still talk about it now and tell me where they were when Ole Solskjaer got his toe on the ball to score. You were dark horses in 1992, who is your dark horse this time? It’s hard to pick a dark horse. Nobody picked Denmark and nobody picked Greece (winners in 2004). If I had to make a case for someone it would be Austria. They have a fantastic football team without any massive stars — though (Christian) Fuchs at Leicester
trade.inapub.co.uk 23/05/2016 14:13
play. is becoming one now — but they have some exciting players. Which players are you looking forward to watching? I’m looking forward to seeing how the young English players do and how the likes of Vardy and Drinkwater get on if they get a chance. Germany’s Thomas Müller is a player I like. He looks unconventional but he is very classy. Lewandowski is another. He’s done it for Bayern, can he do it for Poland? Martial is so exciting for France — I am so glad he’s a Man United player! How do you think the other home nations will get on? With my history I have played with so many Irish and Welsh players, so I want them to do well. It’s unbelievable that they are all there, apart from Scotland, who had the toughest qualifying group. Tournament football is very different so they will need to adapt. Your mentality can change with each game depending on how the one before has gone and the results of other teams in the group. Inexperience could play a part. You watch a lot of games live but do you enjoy football in the pub? It is very much British culture, going to the pub. In Denmark people are more likely to go to have a coffee. I didn’t go to the pub during my career, as a player you just couldn’t do it because of the hassle and because it sends the wrong signals. Now I like to go to a little pub/café in my village and have a meal and watch the football. What will you being doing with Carlsberg for the Euros? We have started a lot of the sponsorship activation with social media. There are lots of competitions for the fans to get involved in. There are money-can’t-buy prizes such as the chance to hand out Man of the Match awards or watch one of the semi-finals and then play on the same pitch the next day with players including myself. I’ll be doing lots in the fan zone as well. I’m looking forward to being there and helping to deliver great experiences.
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As the official sponsors of the tournament Carlsberg is planning a host of activity with its ‘If Carlsberg did substitutions’ campaign. This will include pubs being rebranded as The Three Lions for the duration of the tournament. For more on the Euros see the May issue of Inapub or visit trade.inapub.co.uk
JUNE 2016 49 23/05/2016 14:17
7 reasons to stay
by MATT ELEY
As standards across the pub industry continue to rise, more customers are choosing the pub as the place for an overnight stay. Your guests will come for many different reasons but do you know why they choose you?
Stay in a Pub, the pubs-with-rooms website with more than 1,500 listings, has shared its most popular search terms with Inapub. And in no particular order, here’s what people are looking for.
Stay in a Pub Stay in a Pub, which launched in 2015, recently teamed up with VisitEngland and online booking agent Eviivo to compile best practice guidelines for pubs that have accommodation. They cover everything from serving breakfast to marketing your rooms, recruiting the right staff and using social media. Stay in a Pub founder Paul Nunny says: “With more UK residents choosing to explore their home country, as well as an increase in tourists from abroad, 2016 looks set to be a good year for pub accommodation. For more information visit www.stayinapub.co.uk/ _Best-Practice-Guidelines
‘Holiday ideas’ / ‘Beach holidays’
Nearly half of people (41 per cent) prefer to stay in a pub rather than other options such branded hotels (23 per cent) and B&Bs (11 per cent). When you look at the result of that Stay in a Pub survey along with VisitBritain’s estimate that 36.7 million tourists will head to these shores in 2016, it’s not hard to see the opportunity for pubs. St Austell has plenty of pubs that provide holidaying opportunities in the South-West. Accommodation manager Candace Jury says that most searches are based on location. “Across the managed and tenanted estate we definitely have more rooms than we used to. Within the managed estate accommodation sales have increased by about 30 per cent compared with five years ago,” she says.
Pet-friendly holidays’ / ‘dog-friendly pubs’
We are a nation of dog-lovers and many people prefer to take their pets with them rather than burdening friends or paying for kennels. The rooms at The Queens Arms in Corton Denham, Somerset, have been given five stars by the AA. One caters specifically for dogs (and their owners) and features a wooden floor, wet room, dog towel, and a bed in a cage. The pet-friendly pub also has bowls or water and treats throughout.
The Roebuck in the Sussex village of Laughton has four letting rooms that prove popular with those looking for a rural retreat. Licensee Tony Leonard, who re-opened the pub last year and gave the rooms a British beach holiday vibe, says: “Sussex is a great place for people to come and visit. We also find that Glyndebourne [opera house] brings a lot of people here. Our Sussex
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Our locally sourced Sussex breakfast is extremely popular. It leaves the final impression of a stay - Tony Leonard, The Roebuck, Laughton
The rooms at The Running Horses fill with workers in the week and walkers at the weekend
breakfast, which is all locally sourced, is extremely popular too. It is something people don’t really cook at home any more and it leaves the final impression of a stay.”
Pub-goers are more active than they have ever been and for many your pub will be the perfect place for a stopover after a day of exertion in the local area. Iain Huddy, general manager at Brakspear’s The Running Horses in Mickleham, Surrey, says the rooms are filled with workers in the week and walkers at weekends. “At weekends, we get a lot of Londoners looking to escape to the country. We’re only an hour’s drive away and we’re right on Box Hill. They can walk, enjoy the views across the Surrey countryside, then come back for a drink at the bar and dinner before taking a few steps to their room.”
‘Special offers’ / Late deals
Beer fans are thirsty for new experiences and you don’t have to be in Burton or near one of the bigger breweries. At last count there were around 1,500 in the UK, so there’s bound to be one nearby. Even if guests don’t want a tour many who stop over will want to sample local produce. Tony says: “Our nearest breweries are Harvey’s and Burning Sky, and we always have beers on from both of those.”
People are always on the lookout for a bargain. If the rooms are not selling out discounting the price could bring more people in and increase your take on food and drink. That’s the beauty of guests who stay, they generally want to eat and drink with you too.
The ever-successful GB cycling team has a lot to answer for — an abundance of Lycra on the roads for one thing. There are also more cyclists looking for stop-offs as they take part in holidays and charity challenges. The Roebuck welcomes cyclists and even sells puncture repair kits over the bar.
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17/05/2016 11:42 13/05/2016 10:50
back-bar business SCOTLAND UPDATE Niall Hassard is licensing legal director at law firm TLT in Glasgow. Visit www.tltsolicitors.com or contact him on 0333 006 1142 or niall.hassard@TLTsolicitors.com
KEEP IT LEGAL Five things for pubs in Scotland to remember this summer
Changes to the price of any alcohol product must be in effect for no less than 72 hours
As summer approaches publicans quite rightly look to make hay when the sun shines, or at the very least while it stops raining. Many are forecasting an upturn in trade as they look to cash in on a bumper summer of sport, with the Euro Championship football, Wimbledon, the Open Championship golf and the Olympics in August. We should soon also see publicans dust off their outdoor furniture to host ad hoc events. At such times, as a licensing solicitor, I find an upsurge in compliance issues. As managers of pubs enthusiastically plan events, many, inadvertently, exceed their licence or fail to secure the permissions required. Here are my top five tips to ensure pubs in Scotland are covered for summer 2016:
Outdoor seating areas
To have a pavement café and serve alcohol to patrons you typically need three permissions: ● planning permission, which is a one-off permission ● roads consent, assuming the land occupied is owned by the local authority, which is an annual permission; and ● the area must be covered by the premises licence or operated under occasional licences Privately owned beer gardens will not require roads consent. Operators must manage the area responsibly and operate it in line with any additional local conditions.
Sport on TV
Permission to show sport on television is a specified activity in the operating plan attached to the licence. The
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operating plan must permit this activity. Many pubs that see sport as an exception, rather than a central pillar of their business, can come unstuck if the operating plan says “no” to TV sport. This comes up regularly when significant events are on terrestrial TV.
Summer price promotions
Temporary summer staff
Before planning a barbecue in the beer garden you should check the conditions governing access for under-18s. The premises licence will specify what areas of the premises, what times and under what circumstances under-18s can have access.
Tread carefully when it comes to running summer alcohol promotions. The biggest pitfall for publicans is forgetting that changes to the price of any alcohol product must come into effect at the start of licensed hours and the change in price must remain in effect for no less than 72 hours, ceasing at the end of licensed hours. For example, the “cider special” can start at opening on Monday but must remain in place until closing on Wednesday (at the earliest).
Employing casual staff to cover busy periods is fine. But remember that all staff involved in the sale and supply of alcohol must have a minimum of two hours training delivered by a personal licence holder. The training is split into 16 mandatory points, and records of this training must be kept on the premises. There is a prescribed form that must be filled out by the trainer and the trainee.
ON AN AVERAGE WEEK 37% OF ADULTS DRINK IN THE ON TRADE - 56% OF THEM DRINK BEER* MAKING SURE YOU HAVE A GREAT RANGE ON OFFER IS VITAL FOR DRIVING FOOTFALL AND INCREASING PROFITS
*Alcovision Dec 2015
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Call us on: 0344 5560109 or visit www.online.heineken.co.uk 18/05/2016 10:34 15:17 19/05/2016
The view from the Next Generation is sponsored by
Ben Bullman is a man who likes to be by the water. He started his career as a student barman at the multiple award-winning Royal Pier in Aberystwyth interspersed with summer stints creating cocktails on the south coast of Spain. Now, aged 29, he is the man at the helm of the Thames-side Boaters in Kingston upon Thames. He was also one of the first licensees to sign up to Inapub’s Next Generation project, which brings rising stars of the trade together to meet peers and learn from senior industry professionals. He views it as a way to gain knowledge and make contacts as he builds his career. “It’s a fantastic opportunity to talk to people in a similar position to me, either those who have started their own business and are looking to grow or those who are in branded operations,” he says. “It’s that ability to get out of your business and engage with other managers who have that same kind of mindset. It’s very easy to get stuck in your own little world and, as managers, it’s key that we get out there.”
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It was during those shifts at The Royal Pier that Ben realised his future could rest in hospitality rather than either the financial services business his family worked in or something connected to his degree in international politics and military history. “I did work experience but I hated being behind a desk,” he explains, “I enjoyed taking clients to these awesome restaurants and bars and I thought ‘I don’t need to be in finance to do that’.” He joined Young’s and spent three years learning the trade at various sites before taking on the Boaters with Greene King’s Metropolitan business a year ago. The aim is clear: turn around a pub that was in decline into one that is delivering for locals and increasing its turnover. “It had become a bit of a summer pub so we wanted to reconnect with the community,” he says. This has been achieved by sponsoring the local rugby team, funding new lighting in the park the pub backs onto, introducing a loyalty scheme for locals and making the pub more family and female-friendly. He wants to build a business that his assistant manager can develop further before he goes on to other projects, which
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The Boaters Inn Kingston upon Thames. London
Style: Riverside dining and drinking with regular events Wet/Dry: 55/45
Best sellers: Wine, cask, fish and chips, lamb three ways Ownership: Metropolitan Pub Company Online: www.boaterskingston.com Twitter: @theboatersinn
SEP 2 MANC
ultimately he hopes will lead to owning his own pub. “Eventually I want my own business but I don’t think I have the knowledge base quite there yet,” he says. I want to be 100 per cent sure on what I want because that has to be a long-term investment.”
Skills for the next step
Projects such as Next Generation,along with learning from the experienced operators he has worked with are helping him gain that know-how and confidence as of course is the day-to-day management of the pub. A skill he has had to learn is taking tough decisions such as moving staff on when they are not aligned to the direction the business
is going in. “It is one of the challenges but it is also one of the realities of life. It is something you have to deal with in this industry if you want to progress. You are going to come up against these obstacles,” he says. And while Ben is gaining experience from senior figures in the industry he also understands the importance of developing the careers of those in his own team. “I treat my staff well, I remember what it was like being a barman on minimum wage. I wouldn’t ask them to do anything I wouldn’t do myself. You are a team and you need everyone pulling in the same direction.” Doing so means that both Ben and the Boaters are sailing off in the right direction.
Pic: Colin Smith
Busiest trading period: Sunday lunch
Are you part of the Next Generation? Next Generation has been set up to bring rising stars of the pub trade together. Events featuring industry professionals and brand leaders are open to licensees, managers and deputies who want to make more of their business, establish new contacts and help drive the industry forward. To register your interest in Next Generation email
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ways to cut your 15 energy bills Do you know how much energy you are wasting at work? We’re not talking about all the running around you do but the cost of your utilities.
A study by the British Beer & Pub Association (BBPA) and energy specialist Carbon Architecture has found managed pubs spend between two and four per cent of turnover on energy. That number is even higher for tenanted, leased and freehold pubs that may not have bulk-buying power. But with a few simple steps pubs can save an average of 17 per cent on energy costs — that’s around £3,500 back on your bottom line. Here’s 15 things you can do to make those savings.
Identify the hotspots
The main energy burners are the kitchen, the heating, the cellar, letting rooms and the bar. While the kitchen tops the list, it isn’t the easiest place to make savings — unless you want to turn off the ovens and dishwashers and serve salads on paper plates only.
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Turn it off
Yes, it may be stating the obvious but 40 per cent of pubs don’t turn off kitchen appliances. Just turning off the hobs for an hour a day can save £180 a year.
Lower the power
More than half of pubs have extractors with variable speeds, yet most don’t use this function. An extractor at 75 per cent speed uses 50 per cent less energy.
Energy-saving light bulbs have become more widely used, but are they used throughout the pub? When you upgrade lighting make sure back of house is included too. LED lighting can halve your costs.
Update your boiler
Set the heating schedule
Heat target areas
Have you got an energy-efficient condensing boiler? If not, you’re not alone. Only 46 per cent of pubs do but they are saving up to £500 a year. They condense water vapour in exhaust gases to recover heat that would have been wasted, in case you were wondering.
Why have the heating on when the pub’s closed or the temperature outside is rising? It sounds simple, yet three-quarters of pubs do not have a heating schedule — which could save you £200 a year.
In the same way you might isolate or
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turn up the music to keep customers happy, you can do it with the heating too. Why have a hot corner if everyone is at the bar or congregating in different areas?
Get the room right
Pubs with letting rooms generally spend more on energy but simple measures can keep these costs down. For example, only 12 per cent of rooms are fitted with energy sensors telling you when guests are in or out. Guests outside do not need a warm room.
Set towel rails on timers
How many times have you been in a hotel bathroom that feels like a sauna in a rainforest? Will Todd from Carbon Architecture says by putting towel rails on timers “you can save £200 a year and improve the guest experience.”
Take back (remote) control
Train up the team
Apps and remote controls now allow you to control room temperature without having to enter the room itself. Use it and give staff that power.
Staff must be taught about energy saving so they can help too. You could even incentivise them, but tread carefully because
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cold and dark rooms might save on gas and electricity but they can cost on customers.
Be water wise
Don’t forget the cellar
Beyond the obvious of turning off taps, you could also invest in low-flow shower heads, saving significantly on hot water use.
Energy in the cellar is split between cooling and refrigeration. The simple way of saving energy is to turn cooling off in the evenings. You can also buy systems that pump cold air in from outside when the temperature drops below eight degrees. This could save £200 a year but it may take up to five years to make the initial investment back.
While you can save by making changes, you also need to get the best deal you can. Watch out for utility companies promising the world, especially when you start a new business and time is tight.
Check out the information available to you. The BBPA is pulling this together and it will soon be available at www.beerandpub.com
time at the bar
PLATE OR SLATE? Where the nation’s publicans stand on the really big questions Joe Cussens
The Bath Pub Bath, Somerset Joe Cussens started his hospitality career as a kitchen porter at the age of 14. He is now the director of The Bath Pub Company. Award-winning food and a warm welcome is guaranteed at The Hare & Hounds, The Chequers, and The Marlborough Tavern – but will you find your food on a plate or a slate?
Plate or slate? Plate. We’re still serving the odd dish on slates, but in general we’ve moved away from it. You can still make presentation look stunning on a plate; there’s a danger of gimmickry when you rely on slates to make a visual impact. It got to a stage a while back when wholly inappropriate dishes were being served on slates — have you ever tried eating ice cream on a slate?
Background music or silence is golden? Background music, but most definitely in the background, not nightclub level. The right music played at the right volume can play a big role in creating the right ambience for a restaurant or pub, but play it too loud and it stops enhancing the ambience and undermines it instead. .
Brass or chrome? Brass, definitely. I’m a child of the ’80s, so have a deep felt aversion to shiny chrome. Brass has an authentic, traditional appeal to it that combines well with more contemporary design elements.
Live sport or big screen-ban? Big-screen ban. I’ve had some of my most memorable nights out watching big sporting events in a pub, but we’re not in that game. It’s often suggested to us to put in a screen for special occasions like the recent Rugby World Cup, but if you do that, where and how do you draw the line? I also think it’s better to have a clear policy — you’re either a sports pub or you’re not. That way people know what to expect from you.
Family-friendly or keep the kids home? We like to think that our pubs appeal to a broad church of customer types –
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that’s when a pub is at its best. Families, especially those with young children, have certain requirements, our staff are trained to understand this and we attend to the children quickly. Keep them fed, entertained and happy and everyone will thank you — not just the parents, but other diners whose meal wouldn’t be enhanced by a toddler having a meltdown.
Dogs allowed or the only animals allowed are on the menu? Our policy to four-legged customers is the same as the two legged ones — all are welcome as long as they behave themselves.
Shabby chic or designer shrine? I guess we’d be in the shabby chic camp. The trick is to make a place feel lived in and informal in a way that invites customers to relax. The knack is to make sure you don’t overstep the mark from shabby chic to simply shabby.
trade.inapub.co.uk 23/05/2016 15:04
3656 Mission Deli Trade Ad_InaPub.pdf
SUPER Flexible SUPER Tasty SUPER Soft missionfoodservice.co.uk â€¢ twitter.com/missionfs_uk *Wirral Sensory Services November 2015, panel of 107 consumers scoring Mission Foodservice Super Soft Wraps vs leading competitor. See www.missionfoodservice.co.uk
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time at the bar By George! A Coventry pub has helped break a world record after it gathered together people called George. Marston’s pub The Penny Farthing held the event along with 13 other sites across the UK, on St George’s Day, bringing together 172 Georges, Georginas, Georgies and Georgias. The pubs were raising money for charities — and any adult, child or dog named George received a free drink, ice-cream or dog biscuit. Penny Farthing manager Jenny Bourke said: “It was a fantastic day and it’s nice to know we all chipped in to break a record and give to charity. We had a good turn-out with a piñata and dragon hunt for the kids, and live music for the adults.”
THE COLLECTION TIN What pubs around the country are doing to help good causes Unbelievable Jeff! Sports presenterJeff Stelling has helped raise over £300,000 by walking 10 marathons in 10 days. He marched 262 miles and took in 32 football clubs in aid of Prostate Cancer UK. Two dozen Carlsberg employees joined him for the walk. Britvic has partnered with charities The Wildlife Trusts and Sported. The drinks company hopes the partnerships will help it promote active lifestyles, protect the environment and support local communities.
Golf lovers can play a round for good causes in the Licensed Trade Charity’s annual tournament. Pub teams of all abilities are invited to take part in a number of heats being held across the country. Winners have the chance to qualify for the national grand final sponsored by Sky. To enter your team into the nearest heat, go to www.licensedtradecharity.org.uk/golf
Greene King has partnered with the Prince’s Trust to help unemployed young people get into work. The company will help launch the “Get into Hospitality” programme to offer 150 disadvantaged 16 to 25-year-olds an opportunity to develop skills in the hospitality sector and support them in jobs. Wiltshire’s Wadworth Brewery has raised £6,000 for the Fly Navy Heritage Trust through sales of its Swordfish beer. The brewery donated £5 for every barrel of Swordfish sold to the charity, which aims to protect the nation’s naval aviation heritage.
Are you raising funds for a great cause? Let us know at firstname.lastname@example.org
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trade.inapub.co.uk 23/05/2016 15:10
10 cases of San Miguel Fresca WIN
The longer summer days bring in more and more customers looking to unwind in the relaxed environment of the pub. Drinks such as the refreshing 4.4% San Miguel Fresca feature prominently in fridges all year round but they receive a significant spike during the summer. In fact, the “easy drinking” category, which is worth £317m* to the on trade, gets a 30% boost at this time of year** — and now you have the chance to do the same with your sales too. Fresca, which is best served with a wedge of lime, has been at the forefront of the easy-drinking category since it was launched as San Miguel’s first brand
extension four years ago. It has also helped parent brand San Miguel grow by 7% in volume and 9% in value over the last 12 months. In that period 75 million pints of San Miguel were sold. Gurdeep Singh Saini, senior brand manager for the Mahou San Miguel portfolio at Carlsberg UK, says:“San Miguel Fresca continues to be the perfect easydrinking lager with its crisp and refreshing taste. It’s this great taste that consumers tell us they love when enjoying those long summer days and even longer summer nights.” *(Source CGA Brand Index MAT 19/03/2016) ** (Source CGA Brand Index MAT 26/12/2015 — Sales in Jan v May/June/July AVG)
THE PRIZE Brand owner Carlsberg UK is giving 10 licensees the chance to boost their easy-drinking sales this summer. Each of the winning pubs will receive 10 cases of San Miguel Fresca, which is worth hundreds of pounds in additional revenue to each of those businesses. To enter the competition answer the following question: What is the best fruit to serve with San Miguel Fresca? (a) Wedge of lime (b) Stick of rhubarb (c) Slice of watermelon Email your answer to email@example.com with your name, pub name and contact details.
The winners will be selected and informed at the start of July. To enter you must be aged 18 or over and in a position of responsibility at a UK pub. The pubs must be eligible to stock Carlsberg UK products. Usual terms and conditions apply – see trade.inapub.co.uk.
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time at the bar
ROYAL CONNECTIONS TOP
1. The Crown 2
Pic: N Chadwick
Princely pubs in honour of Her Maj’s 90th knees-up Rochester, Kent Henry VIII visited here in secret to meet his intended fourth bride, Anne of Cleves. He managed to pull even after calling her a pockmarked Flanders mare. You’ve got to give the man credit.
2. The Bridge Inn 5
Topsham, Devon This was the Queen’s very first royal pub visit. She was given a crate of the pub’s 101 ale, which she said she would take home for her husband to enjoy. Lucky Phil.
3. The Cross Keys
Pic: Mike Quinn
Chelsea, London Prince Harry was caught smoking and stumbling out of this pub with his exgirlfriend… Cross Keys or Cross Charles?
4. The New Inn 6
Stamford Bridge, Yorkshire Points for Prince Charles! After the devastating post-Christmas floods this year, he visited The New Inn and said he would buy the whole pub a drink once it was up and running again.
5. The Hung, Drawn & Quartered 8
Fenchurch Street, London This pub has seen a few folk lose their heads or spill their guts out, and we’re not just talking about the effects of a few drinks. It is situated by Tower Hill, where various dukes, earls, knights and nobles, including Thomas Cromwell, were executed.
7. The Old Boot Inn
Stanford Dingley, Berkshire Old Boot landlord John Haley was invited to the wedding of the Duchess of Cambridge and Prince William. It is said to be a favourite pub of the Middleton family, and was recently saved from closure after a campaign by its locals.
8. The Queens Larder
Bloomsbury, London Queen Charlotte, wife of the “Mad King” George III, rented a cellar beneath this pub while caring for her husband. The pub was since named accordingly.
9. The Haycock Hotel
Wansford, Peterborough Mary Queen of Scots haunts this one. After staying here en route to her death, she now pops by to say hello from the grave, as one would…
10. Ye Olde Mitre
Holborn, London Now we’re not suggesting that Queen Elizabeth I was wasted, but this pub is famous for having a cherry tree which she once danced around. Doesn’t sound like the actions of a sober queen to us!
Pic: Graham Hogg
Pic: Stephen McKay
6. The Royal Standard of England
Beaconsfield, Buckinghamshire ‘Er boss, there’s a King in the cupboard…’ the oldest freehouse in England claims to have hidden King Charles I in its priest hole during the Civil War.
64 JUNE 2016
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PRS for Music crowns The Tooth & Claw from Inverness as its 2016 Music Makeover Pubs winner. More than 230 pubs from around the UK entered to win the £10,000 Music Makeover along with a bespoke music consultancy and exclusive event featuring PRS for Music members. Entries were received country-wide from Inverness to Plymouth. The calibre this year was extremely high, making it a tough choice for our judges to pick from the six finalists — all could have been worthy winners. The Tooth & Claw was awarded the top prize due to its musical vision, potential and the manager’s enthusiasm. The Brook Inn was awarded the second prize of £5,000 and the third prize (£2,500) went to The Booth Hall. PRS for Music would like to thank all this year’s entrants, it’s been our best year yet.
Lee Gripton, manager (left) and business partner James Carr - The Tooth & Claw, Inverness
“Words cannot describe what this means to us. We’re now in a position to really set our dream in motion. We’ve worked extremely hard to just get to where we are at now. The help from PRS means we can achieve our goals perfectly and really contribute to the ever growing music scene in Inverness!” Lee Gripton - manager, The Tooth & Claw
“Lee, the manager at The Tooth & Claw’s energy and vision really impressed me alongside the enormous potential of the venue. There is a real opportunity here to cement this pub as a key live music venue in Inverness and we can’t wait to help that happen.” Guy Fletcher - PRS Chairman
The Brook Inn - Plymouth
The Booth Hall - Hereford
PRS for Music is a society of around 118,000 songwriters, composers and music publishers – its members. It represents the rights of these members by licensing organisations to play, perform or make available music. It then distributes royalties to those members and societies fairly and efficiently. www.prsformusic.com/customerportal
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time at the bar
HAIR OF THE DOG Tales of the unexpected from the wonderful world of pubs Answer the question... the same asked Michael Howard The man who famously rview is inte ht nig during a News question 12 times in a row t. hos iz qu l genial pub perhaps not your typica near Henley, shoes in Maidensgrove rse Ho e Fiv the at Locals the man an, xm but to face Jeremy Pa however, had no choice big e “th as ker of It’s Malcolm Tuc described by The Thick a ted hos he as y,” ck incredulit rubbery horse-face of mo iz qu rity recent cha night there. Their bravery paid off however, with over £2,000 raised on the night for the Sue Ryder charity and not a single quizzee rascal was the recipient of the dreaded Paxo eye-roll.
Peep Show stars hit the pub Who didn’t love Peep Show? Hurrah to the news, then, that David Mitchell and Robert Webb are reuniting for a new Channel 4 sitcom based — wait for it — in a pub. Hurrah! We can but hope they borrow some of Super Hans’ ideas for the perfect establishment: “I’ve been down enough bloody city boy chain pubs with their logos in the foam and disinfectant in the lager, air freshener in the mayo. Nah, I wanna run a place that makes a difference.”
66 JUNE 2016
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Armed robbery We brought you news back in April about a prosthetic leg left outside a pub in Doncaster — or Streatham, South London, as it turned out. So we’ve gone out on a limb this month to bring you news of poor Maxine the Mannequin at The Beehive in Swindon, who has lost her arm. Landlord Andy Marcer jumped foot-first into the puns when interviewed for his local paper, claiming he was on the hunt for a “one-armed bandit” and needed the public to “lend a hand” to find it. “The body of evidence suggests this is an armless prank that went wrong. I’m sure if everyone lends a hand we’ll be able to finger the suspect,” he added. Top job Andy, it’s good to see a landlord chance his arm in these matters.
Functional design Wee love an unus ual loo here at In apub Inn (and ca resist a pun oppo n’t rtunity either it wo uld seem), so we delighted to spot re two fine exampl es on our recent First up is this wh tra vels. eely good sink sit ed in the gents at Wheelwright Arm the s (where else?) in Havant, Ports perfect for fresh mouth, ening up when yo u’re feeling a bit Then, in the very pooped. same week, we stumbled across monster urinals these at the steampunk -inspired Roebuc Laughton, East k In n in Sussex. Looks lik e urine for a treat of the two you ch , whichever oose to visit next.
trade.inapub.co.uk 23/05/2016 15:30
Give your pub the website it deserves only
£100 discount for all
“I’m really pleased with my new mobile-friendly website. It’s really easy to use and we’ve had new customers walk in having found the site on their phone” Martin Molloy, Stanley Arms, Wesham
Have complete control – update it at any time, wherever you are
Update your site and social media in one click
Choose from a range of mobile-friendly designs
Take online bookings straight from your website
Select a free .co.uk website address – www.yourpubnamehere.co.uk
Upload food menus and list beers available at the bar
Want to show off your garden, bar or those fantastic burgers your chef makes? For an additional £100 we offer a professional photoshoot to make your pub really stand out from the crowd! Order your website today 0845 230 1986 • www.inapub.co.uk/products • firstname.lastname@example.org
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inapub 22/02/2016 12:48
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*OPEN TO REPRESENTATIVES OF FREE TRADE UK LICENSED PREMISES SUPPLIED DIRECTLY BY CARLSBERG UK, AGED 18+. CARLSBERG UK’S STANDARD TS&CS OF SALE APPLY, COPIES ON REQUEST. PURCHASE 1 X 11 GALLON KEG (KEG) OF SOMERSBY IN DRAUGHT (PRODUCT) IN A SINGLE TRANSACTION TO RECEIVE 1 X KEG OF PRODUCT AND A POINT OF SALE KIT CONSISTING OF 1 X PRODUCT FONT COLLAR, 100 X PRODUCT BRANDED DRIP MATS, 1 X PRODUCT BRANDED BAR RUNNERS AND 24 X PRODUCT BRANDED PINT GLASSES. SUBJECT TO AVAILABILITY. NOT REDEEMABLE FOR CASH OR CREDIT. MAX 1 OFFER PER LICENSED PREMISES. NOT TO BE USED IN CONJUNCTION WITH ANY OTHER OFFER. OFFER VALID BETWEEN 1ST JUNE 2016 AND 30TH JUNE 2016. MUST ACCEPT DELIVERY BEFORE 30TH SEPTEMBER 2016. PROMOTER: CARLSBERG UK LIMITED, 140 BRIDGE STREET, NORTHAMPTON, NN1 1PZ.
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