Issue 60 November / December 2016 ÂŁ3.95 trade.inapub.co.uk
What to wear behind the bar? p01 cover.indd 1
ad page2.indd 2
ersonally, I have always found getting dressed quite a challenge. Not in the “I can’t fit into these jeans any more” way (though that is an increasing concern) but in terms of knowing what is appropriate for an occasion. The term smart-casual makes me shudder in that it can mean so many things to different people – and, while we’re on the subject, what the hell is a lounge suit when it’s at home? Pubs too have to consider the look they want to project. Should staff be kitted out in branded shirts with name badges so they are easily identifiable, or do you want them to express their personalities through their appearance? This month we ask licensees how they approach the subject of uniforms, and explore options out there that may help you decide the best way to dress to impress. Speaking of dress, it will be Christmas jumper time soon, and in this issue you will find plenty of last-minute tips for the festive season. That will keep you busy enough so we will say goodbye, in magazine form at least, until the new year. Here’s to a happy and prosperous season of goodwill.
this month Staff uniforms •Britain’s oldest pub?
drink Party drinks • Dark spirits cocktails
eat Menu hacks•On-site butchery •Millennial menus
play Your best Christmas ideas • Screening rugby and football
back-bar business Digital Marketing Guide • TENS for Christmas
Editor Matt Eley • Deputy editor Robyn Black •
62 time at the bar Your work for charity • Top 10 boozy tunes
Eat writer Bronya Smolen •
Production editor Ben Thrush •
Chief executive Barrie Poulter •
Sales & marketing director Matt Roclawski • Sales manager Adam Skinner •
Visit us online at trade.inapub.co.uk
Subscriptions trade.inapub.co.uk/magazine •
Printed by Warners Midlands p03 contents.indd 3
ad page2.indd 4
BARSTOOL EXPERT all you need to know about THE OFFICE PARTY Yuletide greetings.
No. Not with you right now, anyway.
Argor! I luv you, yeah? You my bes fren. Besever. Yeah?
You want to fight me?
I really don’t.
I have literally no idea what you are saying.
Come on, I jush wan one more teeny weeny drinky.
Awwwww, you’re brill you are. Brill. And was brilleve wiv all the office people. Hic.
Have you been partaking of a few, ahem, beverages by any chance?
That’s just it, you are so drunk that it would be illegal for anyone to serve you one, in my opinion. No!
Dun be shilly, was a little teeny weeny tiny glass of wine n some shots for Chrishmush.
Ah! The annual office seasonal shindig was it, hope it went well?
Honestly, it’s an offence to sell alcohol to a person who is drunk under the Licensing Act 2003. Pah! Borin shpoil shports.
Yesh, yesh. Office rismas party wunnit.
Then you are one of the estimated 11m Brits who attend a work Christmas party each year. I jush need sit down here foramin.
I’ll bet. Still at least you had it earlier than most and didn’t wait until the dreaded Mad Friday. Eh?
Also known as Black Eye Friday or, simply, Black Friday, it’s the last Friday before Christmas and the most popular time for office Christmas parties. Dunno. Wah you say?
Still, whenever you choose to have them, festive office socials are big business for pubs. Pub? You wanna go pub?
trade.inapub.co.uk p05 barstool expert.indd 5
Hardly anyone in the trade seems to take much notice – a 2014 study suggested more than 80 per cent of licensed premises regularly serve drunk people, especially on weekends and other busy nights. Hic.
Very few are ever prosecuted but it’s still something pub staff should be aware of, especially at this time of year. Feel a bit sicky.
Santa Claus is coming to town: Refresh staff knowledge around drinking laws and equip them with skills to deal with “tired and emotional” customers.
Santa got stuck up the chimney: Don’t leave it too late. Start shaking your jingle bells as soon as possible and keep pushing those more expensive options — everyone loves a treat at Christmas.
NOVEMBER / DECEMBER 2016
IN THE TRADE THIS MONTH Parliament passes on beer baton Graham Evans MP has been named the new All-PartyParliamentary Beer Group (APPBG) Chairman. He succeeds Andrew Griffiths MP.
BBPA puts forward plan for Brexit The British Beer & Pub Association has published a manifesto outlining how the beer and pub sector can grow and create jobs, as Britain leaves the EU. The manifesto urges the government to help create a resurgence in beer exports, more jobs in pubs, and boost the UK tourism industry.
TOP STORIES ON TRADE.INAPUB.CO.UK Cask Ale: Are the big brands still relevant? London’s booming: a map of the city’s brewing hot spots
ALMR warns rates still a problem New business rates proposals may still penalise pubs, says trade body the Association of Licensed Multiple Retailers. Despite welcoming a rates revaluation by the government, the association says businesses will still face unreasonable increases to their bills. Chief executive Kate Nicholls said: “It is still likely that one in four businesses will see their rate increase.”
The average rise in Cambridge pub and bar revenues over Fresher’s Week this year, according to software provider Epos Now.
A night at the ‘oldest’ pub in the country Could taking a kitchen shift help your business? 10 things we’ve learnt from 10 years of the Cask Report
Publican to the stars? Radio 2 DJ Chris Evans is selling his pub — and the price has already come down by £100,000. Freehouse The Mulberry Inn in Chiddingfold, Surrey, is on the market with sector specialists Fleurets with an asking price of £1.15m. The TV and radio star planned to run the inn at arms’ length, but since moving nearby he became a self-proclaimed ‘”custodian” of the venue. It has bar and restaurant areas, a lawned garden, patios and a children’s play space, and has seen its fair share of Alisters and supercars grace the premises.
p6-7 news.indd 6
NOVEMBER / DECEMBER 2016
trade.inapub.co.uk 22/10/2016 10:33
Health secretary Jeremy Hunt wants pubs to cut portion sizes and reduce sugar in puddings. Good idea?
We don’t offer huge pudding sizes anyway, as we like people to comfortably eat three courses. But I think politicians telling people what they should and shouldn’t eat is wrong. We call desserts puddings here, and I think a real pud should come with custard. Me telling my customers they should have a smaller portion or something with less sugar in would be like me saying they should have a non-alcoholic beer or a small glass of wine. I understand the approach the government is taking, but people can look after themselves. They come to the pub to relax and escape everyday life or spend time with their family, so to then start saying the government should name and shame pubs with sugary puddings is a joke. There should be a way to help people who are obese, but there must be some sort of way to control obesity without putting the burden on the pub or restaurant. Our puddings are a good size. A chocolate brownie will be about a 2.5-inch square with a scoop of ice cream, so they’re Saying the government should name and good enough for people to enjoy shame pubs with sugary puddings is a joke. There without being too full.
should be a way to help people who are obese but there must be some way to control obesity without putting the burden on the pub
Jon Cox, landlord at the Yew Tree Inn, Bunbury, Cheshire
If customers are paying to go out and enjoy themselves then they shouldn’t have someone dictating what they should be doing. But on the other hand, when I think about our food here it is very well balanced. We use natural fructose in our puddings. I’m a type 1 diabetic and a lot of people have dietary requirements these days, so we’ve developed a lot of our puddings to be gluten-free, we use soya base and refined fructose instead of a lot of cane sugar. For example, right now we have a yuzu tart on, made with a light soya-based cream and Japanese yuzu fruit. And we make a fennel ice cream, but the fennel is cooked in watermelon syrup. I get it, the rise of type 2 diabetes is massive and it will cost the government a lot and cripple the NHS, and people do become addicted to sugar. But to target pubs and restaurants is silly. They need to look at the big issues like sugary drinks. They conceal cigarettes in supermarkets, so they A lot of people have dietary should be putting sugary drinks on the top shelf. requirements these days. We’ve It’s about balance. If you’re going to have a developed a lot of our puddings with a soya sticky toffee pudding then you’re going to base and refined fructose, But if you’re going to need to make it with the sugar!
Anton Piotrowski, chef proprietor of the Treby Arms, Sparkwell, Devon
p6-7 news.indd 7
have a sticky toffee pudding you’re going to need to make it with the sugar!
Country Range frozen desserts
We feel like kids in a cake shop. Country Range has launched six new frozen desserts for the Christmas period. The line-up includes a salted caramel profiterole gateau, chocolate peanut butter pie and a cox apple & blackberry pudding. Ah go on then, it’s Christmas, we’ll have a bit of everything.. www.countryrange.co.uk
When we heard this old brand was returning we felt all warm and fuzzy, a bit like a large bear in a hat. The bear is much the same but the beer has changed. A team of Brit entrepreneurs is bringing it back after a 13-year break as a five per cent Helles lager. You can still follow the bear, but now on twitter. @hofmeister_beer
What’s new in the pub this month
Hartridges Apple Pressé
The Hartridge family have been making drinks since 1882 (the year Charles Darwin died, no less). They are now evolving (see what we did there?) their own range with the introduction of a new sparkling flavour, Apple Presse. It’s gluten free with no preservatives, so healthy, wholesome fun for all. www.hartridges.co.uk
Corky’s Glitter Schnapps
Add some sparkle to your party shots this Christmas with the new look Corky’s Glitter range. The new sleeved bottles “make a real impact” on back-bars according to owner Global Brands. The company is promoting the new look by hosting glitter events across the UK, featuring glitter makeovers, glittercannons, sparkle dancers and disco balls. We’ll still be trying to pick the stuff off the carpet this time next year. www.globalbrands.co.uk
trade.inapub.co.uk p8-9 stuff.indd 8
Real Deli dips
We pitta the fool who doesn’t like houmous. The Real Deli Co. has launched three new flavours to its chilled dips range. Reduced fat houmous, sour cream & chive and Mexican bean join the line up of all-star dips. Pop them on a sharing board and you’re laughing. www.therealdelicompany.com
So Marston’s is going for it then. Not only are brews such as Pedigree being given a completely new look as part of a £1m project playing strongly on its Burton connections. It is also launching new pale ale brand 61 Deep (the depth in metres of its freshwater well in Burton) and a new 600-pint innovation brewery. That should keep them busy. www.marstons.co.uk/trade
Apparently we Brits eat around 6.8 kilos of chocolate a year, each. For all those in need of a sweet treat, Brioche Pasquier has launched four new chocolate “entremets”, which meant “between courses” in Old French. They are multi-layer mousse-based desserts, which can be sliced into 10-12 portions. Or left whole for anyone wanting to hit their 6.8 kilos quota early. 01908 266 700
Rum Sixty Six
Avast there ye landlubbers, there be a new rum from the Caribbean landin’ on our shores! Rum Sixty Six be a swashbucklin’’ spirit distilled in Barbados and named after the year of the island’s independence from the UK. The first grog available will be Rum Sixty Six Family Reserve, with a six-year-old and a cask-strength 12-year-old to follow. Arrr! www.halewood-int.com
Röad Crew by Motörhead
The band may be now more but Motörhead lives on in beer form. Road Crew is an American-style pale ale brewed by Camerons Brewery and scheduled to launch later this year. It’s named after the track (We Are) The Road Crew, which appears on the Ace of Spades album. The beer isn’t the band’s first foray into the world of drinks brands — a cider, Snaggletooth, was released last May. www.cameronsbrewery.com
p8-9 stuff.indd 9
Dressed for success by ROBYN BLACK
THE KING’S HEAD
From scratchy school ties to the glamour of an airline attendant, everyone has an opinion on uniforms. These days, though, you’ll be lucky to spot anyone in uniform at a trendy pop-up or street food market, so should we be asking if no uniform is the “new black” — or is there more to staff uniforms than mere clothes? For Simon Delaney, licensee of The Firbank in Manchester, it is most definitely about more than a shirt and tie. “We have a uniform here (shirts, ties, aprons and name badges) because I believe It looks organised and professional. We are selling premium products and we need to match that with our appearance.” It is also a signifier to staff that they are part of a professional operation, he explains, and helps them feel part the team. “Also, I always think when you put that uniform on it’s like putting on a costume for a performance. You stop being John on the street and go to being John the bartender or waiter. It gets you in that mindset of being a server.”
Building a brand
Creating an identity through uniforms can be particularly useful for multiple operators, such as Fuller’s. Staff at its managed
NOVEMBER / DECEMBER 2016
p10-11-12 lead feat.indd 10
Ale & Pie arm are about to get a new uniform. The black and gold polo shirts of old are being replaced with a new “more gentle” blue livery, which includes several different styles as well as male and female cuts. “A uniform helps create a brand identity and brings consistency,” explains operations manager Simon Gifford. “The new uniforms will help us to differentiate between styles of venues while maintaining that brand consistency. So managers can choose the option of a formal shirt for staff in, say, our city pubs; a polo shirt for our more tourist pubs, and a t-shirt for more relaxed venues.” In addition managers can choose to rotate uniforms through the day, the smarter shirt for the day perhaps and a more casual option for evening service. At Fuller’s largest venue, London’s Pride at Heathrow Airport, which has a team of 500, uniforms are
trade.inapub.co.uk 22/10/2016 11:12
What’s on-trend for uniforms? You might not have the budget to change uniforms every season, but neither do you want your team to look dated. So what’s the fashion pack wearing in hospitality these days? We asked Nick Jubert, managing director of uniform specialist Dennys:
• • • •
A move towards slim or skinny-fit items More widespread use of colour, particularly the neutral greys, sages and peats which match the Farrow & Ball shades of so many hotel and restaurant interiors. Canvas and denim are becoming more popular fabrics for waiting staff A move to more informal uniforms, with some operators putting bar staff in chinos and check shirts.
also used as a management tool. “London’s Pride is the only venue where we have different uniforms for each different front-of-house role,” Simon explains. “Bar staff, waiting staff and the meet-andgreet team all wear something different. With 60 to 90 staff on at any one time, this helps managers keep an eye on service levels and spot areas that might need more help at any time, because you can see who is doing what. “It also means customers can easily differentiate between other customers and staff, and staff that are performing different roles.” Customer feedback on uniforms has been
trade.inapub.co.uk p10-11-12 lead feat.indd 11
very positive, Simon reports (as indeed do all those interviewed for this feature). “When we undertook research we found nearly all customers preferred to see pub staff in a uniform of some description,” he says.
Perhaps surprisingly, even for publicans wanting to convey a more informal and “individual” image, a uniform can still be worth considering. Keris De Villiers, for example, runs two pubs — The Pig & Whistle and The
NOVEMBER / DECEMBER 2016
Old Sergeant, in the London borough of Wandsworth — with her husband Lee. She has not only managed to tread the line between uniform and unique, but has also managed to create a new revenue stream from it. “We want our staff to have a bit of quirkiness and for them to be able to retain their own style, if that means tattoos and jewellery on show, then so be it. The feedback from customers is that they like that the team are all different. “We do however provide a branded t-shirt. Currently we have two types, one says, ‘Same shirt, different day,’ and the other says ‘If you don’t eat, we both starve.’ We got the idea from a place Lee and I used to work in back in South Africa.”
Specialist supplier or high street? It might be tempting to set off down the high street to source uniforms but specialist retailers can offer consistency and durability, as Peach Pubs support chef Russell Clark (who is responsible for team uniforms across the estate) believes. “We’ve tried to buy cheaper items in the past but find they start to look a bit tatty after a couple of washes,” he explains. “We also like the fact we can get the same product lines year in, year out. So we can order more aprons or hats for new starters, for example, and be confident they’ll match what the existing team are wearing.” Others, such as Simon at The Firbank, opt for a mix of specialist and high street: “We buy our aprons and ties from a specialist retailer but the shirts we just get for £4 from Matalan,” he explains. “They get such a battering it’s better to just be able to replace them cheaply and easily.”
They have proved popular not just with staff but customers as well — so much so, that the business now sells them for £12 a pop behind the bar. “They don’t represent a big cost to the business in any case, but the sales of them mean they more than pay for themselves,” Keris says.
She isn’t the only licensee to see that uniforms can be more to the business than just clothes. Scott Foster, manager at The Chequers in Marlow, Buckinghamshire, uses uniforms as part of staff incentives. “Part of the uniform here is an apron and when staff hit their targets they’re rewarded by having a badge of their award sewn onto it. So it might say ‘employee of the month’ or ‘highest sales’ or something like that. “It makes them feel appreciated and customers notice it as well, so it provides a talking point and a sense for customers that they are being looked after by someone who is really good at their job.” You don’t even have to go to the effort of special badges, Scott says: “Sometimes we’ve just had people’s names embroidered onto the apron as a reward and that has also gone down well. “It doesn’t have to be a large gesture, but showing you appreciate someone’s hard work can make all the difference.” And who’d have thought a staff uniform could do that?
trade.inapub.co.uk p10-11-12 lead feat.indd 12
1 cash generator per tap in london* Estrella Damm draught delivers the highest cash rate of sale of all premium draught beer brands in London*.
£ Generated per tap per BRAND
Estrella Damm Estrella Damm
*Source: CGA, 12w/e to 9 July 2016. Cash generated per tap. Premium lagers with a minimum of 500 distribution points.
Please enjoy responsibly
ad page2.indd 13
FAMOUS FOR BEING VERY OLD
Matt Eley visits a contender for the title of Britain’s oldest pub
To be involved in one of the oldest buildings I know is enchanting
I’m going to let you in on a little journalistic trick. Sometimes, despite minutes of research on Google, it’s just not possible to verify a claim. When this happens you’ll see features, much like the one you are now reading, littered with phrases such as “one of”, “among a handful” and, that old favourite, “possibly”. Which brings me to The Cridford Inn, in the Devon village of Trusham, which is, quite possibly, one of the oldest pubs in the country. The building itself dates back to 825 AD and still has a section of flooring from a couple of hundred years later, when it was re-modelled. It also retains medieval windows, ancient bread ovens, open fires and the charm and character of a pub that has been around for generations. It has also been a house and a nunnery before becoming a pub (within the last century) but George Nightingale, owner of the freehouse, believes it has a valid claim. He says: “We will never know the answer to what the longest licence is or the longest that a building has been used as a pub. However, in terms of where a licensed premises now resides and the features of the building, it is important to the pub industry. “We are sitting in front of one of the oldest domestic medieval windows in the country. It pre-dates glass. There would have been nothing in it apart from animal skin when it was cold.” Retaining these unique features while appealing to a tourist market will be a balancing act for George, who took on the pub just four months ago, and his team. In that
NOVEMBER / DECEMBER 2016
p14-15 famous for.indd 14
time he has seen visitors from around the world come through the doors, as well as the 175 Trusham residents who had previously fought to prevent the inn being turned into a residential property. He continues: “It has tourist appeal but it is very much a local pub and we do not want to turn it into a tourist attraction. “If we focus on the locals that is what people want to come and see us for.”
Reasons to visit
Being old is not enough to drive trade on its own, so work has started in earnest on revamping the pub’s letting rooms, furnishing it throughout with items more befitting a pub of its years and revitalising the food offer with a new kitchen team. George describes the food as “a step below fine dining”, which is a deliberate move to get regulars in for meals. “We need the numbers. We want people eating here two or three times a week, not two or three times a year,” he says. Later in the year George plans to reach out further to tourist boards to help market the pub based on its age and tradition. He adds: “To be involved with one of the oldest buildings I know is enchanting in itself. “It’s a privilege to come here every day. We are all about experiences and good times and we have a natural advantage before we start.” Whether it can ever be verified as the oldest is perhaps as moot point, as George says: “It is something that should be argued and there will never be an answer but we are certainly in the running.” It’s not a bad debate to have over a pint by a warm and ancient fireplace, is it?
trade.inapub.co.uk 22/10/2016 11:22
Pic: Peter Trimming
Ye Olde Fighting Cocks, St Albans According to the Guinness Book of Records this is the oldest pub in the country and dates from the eighth century. However the current building was constructed in the 11th century. Cock fighting, as the name suggests, was a popular activity at the pub. It also boasts Oliver Cromwell as a previous overnight guest.
Ye Olde Trip to Jerusalem, Nottingham Another golden Ye Olde, this pub dates from 1189 AD and bills itself as the oldest inn in the country. The pubâ€™s cellars are essentially caves packed with beer and plenty of history. They lead all the way to Nottingham City Centre, which may or may not be quicker than public transport.
The Cridfo Trusham, Drd Inn, evon Dates from: 825 AD Staff: 10 Accommodat ion: Four rooms, three cottages Speciality: T he pub offers more than 100 different gin s Online: www.thecrid fordinn.co.u
The Royal Standard of England, Beaconsfield Proudly serving pilgrims for more than 900 years, standards remain high at this multi-award-winning venue. It claims to be Englandâ€™s oldest freehouse and we will not argue with a pub that has so much armour on display.
p14-15 famous for.indd 15
We are on a mission to bring you coffee cocktails like you’ve never tasted before. With our unique coffee f lavour made from premium Arabica coffee beans, there’s no other liqueur that makes coffee cocktails like Tia Maria. Let’s grind.
@TIAMARIADRINK WWW.TIAMARIA.COM Enjoy Tia Maria responsibly ©2016 Tia Maria Coffee Liqueur produced and bottled by ILLVA SARONNO S.p.A 20% VOL
ad page2.indd 16
ad page2.indd 17
drink It’s Saturday night. It’s central London. It’s heaving. There are bodies jostling for space everywhere, the background noise is unbelievable and I’m wondering whether a visit to London Cocktail Week’s “cocktail village” was such a great idea — it’s going to take an age to get a bloody drink for a start. But here’s the thing —- it didn’t. I went to five separate bars that night and at none did I have to wait more than a minute to be served. And it’s not like I was ordering a pint. Among other things, I had a Breakfast Fizz (Grey Goose L’Orange, grapefruit blush and burnt toast — really); a Freakshake made with Bailey’s new Pumpkin Spice flavour, ice cream, an actual pie and I don’t know what else; a Bombay Sapphire cocktail based on the adventures of Enid Blyton’s Famous Five and an Ee by Rum from Britvic’s Winking Pig stand, made with tea-infused rum, lemon and tonic, complete with a bacon sarnie garnish. Sometimes I’d be ordering two different cocktails at the
with ROBYN BLACK
same time, and still at each bar I visited I was served with impressive swiftness and attention to detail. One barman added and removed ice cubes with tongs until he was satisfied that each glass had just the right amount of ice. I spotted another checking the taste of my cocktails three times, while at the Tia Maria + Coffee Project bar, totally and utterly rammed, the staff meticulously brewed coffee and counted out exactly three coffee beans with which to garnish each and every espresso martini. All of this goes to show there can be no excuse for poor-quality drinks, no matter how busy a bar is. Yes, these are world-class bartenders but the only thing separating them from us mere mortals is training. It also demonstrates that anyone avoiding offering cocktails in their pub because “they are too time-consuming” or “you can’t guarantee quality on busy nights” is talking balderdash. Which, now I think about it, might well have been the name of that final cocktail of the evening…
See what we got up to at London Cocktail Week at trade.inapub.co.uk
COMMERCIAL BREAKDOWN • Maxxium is putting its “largest ever” investment in a Christmas campaign for its Famous Grouse brand this year. Two new TV ads have been created to communicate that the whisky is perfectly balanced in flavour and smooth to taste. • Blind drummer and Paralympian Roy Turnham stars in a new campaign for Bombardier, which focuses on the “individuality of the beer range and its drinkers”, Jason Wills, brewer Charles Wells’ marketing director, said.
18 NOVEMBER/DECEMBER 2016
p18-19 drink intro.indd 18
• Lovers of a cheeky glass of wine with which to watch the cricket will be pleased to see Australian brand Hardys will continue its sponsorship of England Cricket until 2019. The agreement extends the original deal, which brand owner Accolade Wines says has been a huge success, by three years.
trade.inapub.co.uk 22/10/2016 12:21
drink. Britvic Indian Tonic Water
As part of an overhaul of its mixers and juices range, Britvic has created a tonic water that “pairs seamlessly with all types of gin”. The reformulated Britvic Indian Tonic Water will sport the same new bespoke bottle as the rest of the range, which was unveiled last month, and was designed to highlight the brand’s British heritage. www.britvic.com
Marie Brizard liqueur
French liqueur and syrup brand Marie Brizard has undergone a redesign to further boost its profile in the UK, where it has grown tenfold in four years. The new Art Deco-style bottles are said to be easier for bartenders to handle and are rolling out now. www.catalystbrands.co.uk
Look out for... Tia Maria
Coffee liqueur Tia Maria is aiming at a new generation of drinkers with a new-look bottle and on-trade campaign. The brand is targeting at Millennials who love coffee and cocktails, with a trade initiative called The Academy, designed to help pubs, bars and coffee shops perfect their coffee cocktails. www.williamgrant.com
Haymans English Cordial Gin
Just 1,500 bottles of this gin, which tries to replicate the style of gin popular in the 1800s, have been made. The distiller drew on the expertise of drinks historian David T Smith to create the spirit, with a warm, spicy, earthy character, sweeter than modern gins. www.lovedrinks.com
Heineken’s Caledonian Brewery has launched its first black lager. The 4.7 per cent ABV brew is based on the classic Schwarzbier-style of southern Germany. It is said to have an initial fruit flavour, followed by dark malt, chocolate coffee and vanilla notes, with a creamy texture. www.caledonianbeer.com
On the bar Jess Went & Carlos Pereira The Old Frizzle, Wimbledon, London We do a great all-day offer here and in the evenings concentrate on our cocktails. We offer all the classics, of course, but we concentrate on promoting our own range of cocktails, created in-house by Carlos. He also does training to make sure staff can make them properly. We promote our cocktails on social media, on boards and cocktail lists in the pub as well, and we put a selection on the food menu to encourage people to try one. Our dessert cocktails are particularly popular, which we sell for £8.50 or £9, and our sharing cocktails do well at busy times too — we do two for £35 and The Party Bowl for £45 — but the best seller overall is probably our Jam Cosmo (£8), which is vodka mixed with raspberry jam, lime juice, sugar syrup & orange bitters.
trade.inapub.co.uk p18-19 drink intro.indd 19
ad page2.indd 20
Their Christmas list by ROBYN BLACK
trade.inapub.co.uk 021-22-23-24 xmas drinks.indd 21
There’s no doubt about it, the festive season is party season. There’s more than one type of Christmas party though — the annual office bacchanalian bash is as different an occasion from a festive snifter of sherry with Aunty Shirley as it can be.
Helpfully, the chaps over at Diageo have come up with a list of key occasions to help venues organise their drinks offer: Christmas get-together, work party, big night out and formal meal. To that we should also add family gathering, likely to be a key occasion for soft drinks, for example. Taking each of those events in turn, we’ve come up with some drink ideas to help you get the most out of the season.
NOVEMBER / DECEMBER 2016
The Christmas get-together Punches and sharing drinks
“In the months leading up to Christmas the pub becomes the go-to location as festive celebrations get under way and social occasions increase and expand ahead of the big day,” says Russell Kirkham, senior shopper marketing manager for out-of-home at Britvic Soft Drinks. “Larger social groups are more likely to walk through the door at this time of year, so don’t miss out on the opportunity to showcase sharing offers such as pitchers of cocktails and non-alcoholic drinks to suit a variety of tastes.” Russell says there are plenty of ideas on the company’s website www.pourmoreflavour.co.uk. Diageo’s www.diageobaracademy.com site also offers inspiration, or try Maxxium’s www.mixxit.co.uk, and search our own website trade.inapub.co.uk too. As well as traditional punches and sharing drinks, the trend for “batch cocktails”, spearheaded by top bartender Ryan Chetiyawardana of London’s White Lyan and Dandelyan bars, will work well for this crowd. Essentially it consists of making cocktails in bulk, in advance. Popular cocktails such as Negronis, Manhattans and rum and gin-based punches work well made this way.
The work party Wine
Some, such as Michael Hardy, managing director of supplier Ooberstock, would say that “Champagne is the ultimate festive drink.” It certainly remains a crucial part of the drinks offer at this time of year – particularly as the rise and rise of Prosecco has given people a taste for fizz. “Ensure your staff have tasted the Champagne and know what they are talking about to sell confidently,” he advises. “And add a sense of theatre with branded ice buckets, tasting glasses and a Champagne display.” Forget still wine at your peril though. Parties of colleagues are likely to drink it
NOVEMBER / DECEMBER 2016
021-22-23-24 xmas drinks.indd 22
trade.inapub.co.uk 24/10/2016 13:03
ad page2.indd 23
not just through their meal but afterwards as well, boosting bottle sales after the quota on the table has been drained. The chaps at CWF predict that Sauvignon Blanc will remain popular — but there’s no need to limit yourself to the pricey Kiwi stuff. “Sauvignon Blanc is the fastest-growing white varietal now, not just from New Zealand but also from North East Italy, where the excellent 2015 wines are packed with rich gooseberry and blackcurrant leaf flavours,” says wine development manager Nick Tatham MW. For reds he points to Malbec, not just the stuff from Argentina, but also Chile and France, as well as the, “easy-drinking Nero d’Avola from Sicily, which is establishing itself as Sicily’s ‘go-to’ grape”.
NOVEMBER / DECEMBER 2016
021-22-23-24 xmas drinks.indd 24
The big night out
The formal meal
Alongside the classics such as Jägermeister, sambuca and tequila, there’s a new generation of flavoured spirits lining up to get a foothold in this market, such as Fireball from Hi-Spirits and Early Times Fire Eater from Bacardi. There’s also a host of “shot-tail” recipes available online and direct from brands such as Maxxium’s Sourz range and Global Brands’ Corky’s (which has just unveiled new packaging and new glitter versions), for licensees wanting to be a bit more creative.
Aperitifs and digestifs
The mania for gin won’t diminish just because the nights are getting darker, so offering a pre-meal G&T needn’t be a trick kept just for the summer months. As Halewood Wines & Spirits brand manager Tina Connolly puts it: “Dark nights don’t just have to mean dark drinks. It’s not
trade.inapub.co.uk 24/10/2016 13:04
drink. about eliminating fresh tastes either, but adding traditional warming flavours and scents. Gin remains a winter-friendly staple, and the vodka boom has secured its place firmly on this winter’s cocktail lists.” Therefore, when offering a pre-meal G&T as Tina suggests, think about adding more wintery flavours, most simply via the garnish. Add juniper berries, pink peppercorns, dried citrus peel or even herbs for a seasonal twist. After the meal don’t miss the opportunity to sell a “snifter” of something special, either. Cognac and malt whisky are serious treat options, and consider offering cream liqueurs, such as any of the Bailey’s Irish Cream variants or others like Thorntons Chocolate Liqueur, in place of, or indeed alongside, puddings and hot drinks.
021-22-23-24 xmas drinks.indd 25
The family gathering Soft drinks
This isn’t just about providing for the kids (although a range of healthier kids’ drinks is important at any time of year these days) but also grown-up soft drinks, mocktails and more premium options. “People often get together for a festive meal as part of their Christmas celebrations and focusing on soft drinks alongside food can have a huge impact on sales,” says Amy Burgess, trade communications manager at Coca-Cola European Partners (CCEP). “Research commissioned by us shows that if each person at a table of four orders two additional drinks the total bill can increase by an average 43.7 per cent.” Brands such as CCEP’s Appletiser and Schweppes Sparkling Juice Drinks fit well here, alongside the newly relaunched Orangina range (available exclusively to the on-trade in its glass “bulby” bottle) from Lucozade Ribena Suntory, while Britvic has just announced new packaging for its eponymous mixers and juices range. Russell Kirkham from the company says: “It’s important to include interesting nonalcoholic serves and presentation should not be forgotten. Interesting glassware and garnishes are small investments in time and money which can really help to enhance the drinkers’ experience and inspire repeat purchase within large groups, in particular.”
26 NOVEMBER / DECEMBER 2016
021-22-23-24 xmas drinks.indd 26
Don’t forget the beer and cider Other categories hog the limelight at this time of year but beer and cider will still flow through the taps whatever the festive occasion. Alongside your usual range of beers, think about offering Christmas-themed ales and more premium lagers, to offer something a bit special, and forget about cider at your peril. “Stocking cider is not just a summer priority,” says Carlsberg UK’s vice-president of marketing, Liam Newton. “We continue to see pub-goers choose this product over the winter months too, so don’t overlook it as the weather cools.”
trade.inapub.co.uk 24/10/2016 13:44
ad page2.indd 27
try the new italian on the block Tasting Notes Poretti is a pale blonde Pils-style lager from Varese in Northern Italy with an aroma of lemons and limes, well-balanced malty hoppy flavours with a subtly hoppy lingering finish. STRENGTH/BODY Light (4.8%)
poretti dps.indd 28 All Pages ad page2.indd
WHEN ANGELO PORETTI, FOUNDER OF PORETTI, DECIDED TO LEAVE VARESE AND MAKE HIS FORTUNE IN EUROPE, HE TRAVELLED AROUND BAVARIA AND BOHEMIA, GETTING TO KNOW BEER AND ITS SECRETS, BECOMING A PASSIONATE BLONDE DRINK LOVER. AT THE AGE OF 47 HE FED HIS DREAM TO BUILD HIS OWN BREWERY IN ITALY, FOUNDING “INDUSTRIE PORETTI” WHERE PURE AIR AND WATER ALONG WITH ANGELO’S GENIUS LED TO THE FIRST BREW IN 1877.
To start stocking now call:
08453 710 199
ad page2.indd 29
21/10/2016 14:05 15:21 24/10/2016
8 dark cocktails
for the long nights
The time for Sangria and Sea Breezes is over, my friends. As the nights draw in it’s the whiskies, brandies and aged rums that join us by the fire. Here’s a handful of recipes to help raise your spirits (and cocktail game) this winter 1
Originally developed in the 19th century, this was a firm favourite in the 1960s and has been revived by its frequent appearances on TV in the hands of Don Draper, aka the “Mad Men effect”. sugar • 12tspdashes Bitters • Splash of Angostura water • 50ml Bourbon • Slice of orange and/or maraschino • cherries to garnish.
Put sugar and a splash of water at the bottom of the glass, add the bitters and mush together with a muddler, back of a bar spoon, spare lipstick, whatever is to hand. Add lots of ice, pour over the whiskey, stir and serve with the fruit garnish. Faff factor: ✭✭ Inapub verdict: Touted by bartenders as the “new Mojito” this one also taps into the trend for American whiskies and classic cocktails. A must have.
Glass: Old Fashioned (of course)
Forget lemonade — when life gives you lemons make whisky sours and plenty of them. whisky • 40ml 20ml juice • 25ml lemon sugar syrup • Glass: Rocks or Martini glass
p30-31-32 darkspirits cocktails.indd 30
Put everything in a cocktail shaker and shake it, shake it, shake it like a Polaroid picture (to get that signature foam on the top of the drink). Heeeyy yaaaaaaaa, hey yah… Faff factor: ✭✭✭ Inapub verdict: The great thing about this drink is that it’s so easy to customise – change the base spirit, the kind of citrus you use and the garnish and you can easily make it your own version.
Nothing is irredeemably naff and certainly not this retro treat. Just make sure the ingredients are top-quality – instant coffee, cheap whiskey and synthetic cream will not a great drink make. hot black coffee • I50ml 50ml double cream • 2 tsp brown sugar • 50ml Irish whiskey • Glass: Anything clear and heatproof with a handle or stem.
Named after the brand of Cognac (Sazerac de Forge et Fils) that was originally used to make it, this is said to be one of the first cocktails ever created. of Absinthe • Splash 50ml Cognac • 12ml simple syrup • 2 dashes Peychaud’s Bitters • 2 dashes Angostura Bitters • Glass: Old Fashioned
Inapub verdict: What’s that you say — there’s snow on the ground and it’s two in the morning? We know what we’re having…
Take two Old Fashioned glasses (yes, two!) and splash absinthe into one of them. Swirl it around and tip it out (we know!) Put the other ingredients in the other glass with some ice, stir and then strain into the glass that has been “washed” with absinthe. Garnish with lemon peel, if you can be bothered after all that. Faff factor: ✭✭✭✭ Inapub verdict: On the surface of it two glasses and discarding absinthe might seem a touch decadent because, well, it is but isn’t that what cocktails are about? Plus, it’s super-easy to execute well.
It is said that this cocktail was invented during World War One and named after an American captain who liked to ride in a motorcycle sidecar. Others say that the name stems from the term bartenders use for left over booze they pour into shot glasses. We know which one we believe.
• • •
Gently whip the cream until it thickens but keep it of a pouring consistency. Pour hot, freshly brewed coffee over the sugar and whiskey into your serving glass and gently stir. Add the cream by pouring over the back of a spoon, so it sits on the top. Garnish with grated nutmeg if you wish. Faff factor: ✭✭✭
30ml brandy 30ml triple sec 25ml lemon juice
Put all of the ingredients in a cocktail shaker and fill with ice. Shake it like a boss. Strain into a glass and serve. Faff factor: ✭✭✭ Inapub verdict: You do need a cocktail shaker for this one but otherwise it’s a pretty simple drink to make and totally worth it. We could drink these until our faces melted.
NOVEMBER / DECEMBER 2016 p30-31-32 darkspirits cocktails.indd 31
Blood & Sand
At first glance the list of ingredients for this cocktail do not seem natural bedfellows but — as is the magic of cocktails — the finished drink is way tastier than its constituent parts might suggest. Scotch • 20ml 20ml Heering • 20ml Cherry sweet vermouth • 25ml orange juice •
Put all the ingredients into a cocktail shaker with ice and shake. Strain into the glass and garnish with orange peel – flamed if you are feeling fancy. Faff factor: ✭✭✭
Inapub verdict: The ingredients read like a list of random bottles found at the back of the parental booze cabinet but it is one of the few classic cocktails made with Scotch, so it’s well worth a go.
Dark ’n’ Stormy
Hailing from Bermuda — the home of pastel-coloured office shorts and long socks — comes this easy-peasy cocktail, which is way more tasteful than the aforementioned Bermudian fashion faux pas. rum • 60ml 2 dashes • Ginger beerAngostura Bitters • Glass: Highball
Inapub verdict: Strictly speaking this needs to be made with Goslings Black Seal rum, but you can substitute with another dark rum — it needs to be punchy though, and the ginger beer fiery. We like a bit of lime juice added into the mix too, for a slightly more complex taste, but don’t tell any Bermudians. Shhh!
Since the mania for “smokehouse” foods swept the nation Juleps, which also hail from the Deep South, have been popping up on drinks menus everywhere. If you’re looking to add a note of authenticity use spearmint leaves.
• • •
2 sprigs fresh mint 15ml simple syrup 60ml Bourbon
Glass: A julep tin for authenticity, otherwise a highball will do it.
Put rum in a glass filled with ice and top with ginger beer. Faff factor: ✭
Muddle (bash) the mint leaves and sugar syrup together in the glass, fill with crushed ice and add the Bourbon. Stir and garnish with a sprig of mint. Faff factor: ✭✭✭ Inapub verdict: This one should be an easy sell — to borrow a technique from Amazon, if you like Mojitos, give this a try. Menu match with smoky ribs, hot chicken wings or meat straight off the barbecue for pure on-trend Americana.
NOVEMBER / DECEMBER 2016
p30-31-32 darkspirits cocktails.indd 32
trade.inapub.co.uk 24/10/2016 14:23
I T CA N BE DI S C OV E R E D I F YOU LO O K IN T H E R I G H T P L AC E S Robbie Shone. Cave Explorer
INTRODUCING THE SAN MIGUEL RICH LIST In partnership with The Guardian and The Discovery Channel, we’re investing across TV, social, digital and print media from July to December to bring consumers a very different kind of rich. We believe it’s experiences that make us richer. It’s true of our beer, and of those who have earned their place on the San Miguel Rich List by discovering what’s truly valuable to them. Join us in unearthing their amazing stories at sanmiguel.co.uk/richlist. To start stocking please call 08453 710 199
SM2433_InPub Single Page Ad_190x266mm_AW.indd 1 ad page2.indd 33
15/08/2016 13:06 24/10/2016 14:29
eat If you want to get a whole room of licensees talking at once, ask them about chefs. Retaining them, training them, managing them. At our most recent Next Generation event in Manchester this subject got everyone piping up with questions or experiences. And it turns out one of the best things you can do to help your kitchen team is get involved yourself. As a licensee you need to have an understanding of every aspect of your business, including the kitchen. I recently met some managers with Fuller’s who were at a training course specifically about working in the kitchen.
with BRONYA SMOLEN It focused on cooking skills, but also understanding the food style at their pub and what is required of a chef. A few other licensees I’ve met recently have been doing the same thing, with one couple even doing an apprenticeship in cooking. For me it sounds like a no-brainer — it means you can appreciate what the kitchen can and can’t do, plus lend a hand when people are off sick. If you’ve not done a shift in the kitchen yet, then maybe it’s time to go from the fire into the frying pan. And tweet me if you give it a go @BronyaWrites.
Some dates for your menu that you may not have considered Vegan Day
November 1 Go on, challenge yourself. Get something 100 per cent vegan on the menu, snap a few pics and share it like crazy. You might get a whole different bunch of customers in.
December 16 Yes, this is listed as a day (on daysoftheyear.com) but whatever. People love chocolate so we think it could work. Tweet in your weird and wacky chocolate covered menu items.
St Andrew’s Day
Pumpkin Pie Day
November 30 One for the Scots, or anyone wanting to showcase some haggis, tatties & neeps (among other delicacies).
December 25 We’re pretty sure this is actually Christmas day. But according to the web, the birth of Jesus is over-shadowed by pumpkin pie. So scrap the turkey and get in some pie .
Cake Day November 26 You saw our feature on afternoon tea didn’t you? It could be a big market for pubs. So when better to try it out than on this slightly unofficial National Cake Day, which may or may not have been invented by a sponge-lover on the internet?
NOVEMBER / DECEMBER 2016
p34-35 eat intro.indd 34
Bacon Day December 30 Again, unsure how official this is, but we bet your bacon it will be trending on social media. Pile that bacon high and watch it go viral.
trade.inapub.co.uk 24/10/2016 14:39
BUTCHER’S BOARD Matt Leech, The Pheasant Inn, Tattenhall, Cheshire
As with everything here we make this ourselves with cauliflower, turmeric, saffron, chilli white wine vinegar & white wine. Then we add cucumber to cool it down.
“We hate waste, so we salt the pig skin for two days, then wash it all off and cook it at a high temperature to puff up”
“We have our own sour dough and white bread dough, which we use as a base to bake fresh rolls each morning.”
Hot scotch egg
“We mix the pork with shallots, thyme, garlic and seasoning. Then the eggs are soft-boiled for six-and-a-half minutes with a runny centre. Then we wrap the pork round the egg and use panko bread crumbs to make sure it’s extra crunchy.”
Honey glazed ham
“This is roasted with English mustard, honey and demerara sugar. It’s cooked over night for 12 hours so it’s really moist.”
Black pudding & Cumberland chipolatas
Our local butcher makes these to our very own recipe, which we have given him.
p34-35 eat intro.indd 35
“We’ve got an Indian sous chef, and this is his take on mango chutney. It’s made with brown sugar pineapple, onion & garam masala. It goes well with the meat as it’s the same idea as an apple chutney.”
Menus for Millennials by BRONYA SMOLEN
We quizzed five industry know-it-alls about the best way to get those stubborn Millennials eating your food. Behold, your ultimate guide to cracking the market. Maybe.
Who are these Millennial creatures? “Millennial” is one of those annoying over-used marketing terms, but they’re basically anyone born between 1982 and 1996, so are currently 20 to 34 years old. Marketers love to talk about them because they think “differently”. They drink less, aspire to live healthily and are, generally speaking, socially, economically, and environmentally conscious.
So everyone thinks they’re a pain? Well, research has found that they often prefer to go to the gym than the pub. But they’re an important customer. The Greene King leisure tracker for April 2016 found 63 per cent of 18 to 24-year-olds and 60 per cent of 25 to 34-year-olds felt an evening meal at a pub or restaurant was the best way to socialise. Plus, they actually like to spend money on a product if there’s a story behind it. Joel Harrison, drinks expert and TV presenter, explains: “It’s about creating an entertaining and engaging environment. They want to have a discussion about products and an experience with whatever it might be that they have in their hand.”
OK, so what do they want to eat? Quite a lot… they like to try new things, so don’t be afraid to put something a bit wacky on the menu. According to research by Millennial marketing experts FutureCast, 69 per cent of Millennials consider themselves to be adventurous. Leah Swartz, senior content specialist at the company, says: “They are looking for menu options that go beyond the traditional flavours, and are instead looking to experience more spices and cultural delicacies.” Being a generation so
p36-38 millennial menus.indd 36
trade.inapub.co.uk 24/10/2016 14:55
ad page2.indd 39
prolific on social media means they also like food which is “shareworthy.” London pub group PubLove introduced in-house burger brand Burger Craft, which offers big burgers topped high with extras like bacon, onion rings and pulled pork. Head chef Chris Clawson says these mega-patties pull in younger diners, male and female alike. “They love a good greasy burger, and a lot of the time they want to Instagram and share what they’re eating. Food visuals are really important, so these big ‘dirty’ meals are very appealing.” But food porn burgers aren’t your only option for getting this generation away from Netflix and in front of your menu. Billy Allingham, who heads up Steamin’ Billy pubs in Leicestershire, finds younger diners like change. “They’re a fickle generation and like to go anywhere which is ‘on trend’,” he says. “We keep food fresh — right now we’re doing those steamed bao buns with shredded pork. We also serve food on wooden boxes and plastic trays, it’s part of the theatre. “Deals are great too. Our most successful ones are the classic burger & a pint and pizza & Prosecco offers. Cocktail deals go down well, and we offer milkshakes at the White Bear in Hinckley which are popular too.”
Do they want food to be cheap? No, it just needs to be reasonably priced. Billy says: “Offers are very successful but it’s not a price thing. Student union bars are putting beer on at £4.50 a pint, because if it’s in the right glass and the right environment, they’ll pay for it. Same for food.” In fact, it might not be how much, but how they pay. Billy says: “Paying and ordering is key with them. I can’t stand ordering at the bar
p36-38 millennial menus.indd 38
myself, but they’re happy to do it so they can come in big groups and pay individually.”
But they’ll only buy a lime & soda? Wrong. Cue Leah again, with the research bit. She says: “As Millennials get older, their drinking habits are changing. We are seeing growth from drinking to get drunk, to drinking for the social experience. Remember, they expect every aspect of their meal to deliver an experience and adventure. Businesses can leverage this trend by implementing pairing menus.” Chris, meanwhile, sees there is mileage in a good soft drink. “It’s about more than just cola from a tap, people like different flavours and want quality. We stock Fentimans and Frobishers and they’re really popular despite the higher mark-up.”
How can I get them to even see my menu? Tim Foster, co-owner of London-based Yummy Pub Co, says the key to interacting with this generation is to be like them. “We maintain a strong online and offline presence, including regular updates about what we’ve got on the menu or videos of our chefs cooking up a storm. We also employ the very same people that we’re trying to attract — Millennials. They’re a breath of fresh air and they know their audience. This allows them to connect to customers and our customers come back for that relationship.”
trade.inapub.co.uk 24/10/2016 14:55
ad page2.indd 37
by BRONYA SMOLEN
last-minute menu hacks for Christmas If you’re feeling more ‘holy sh*te’ than Holy Night this year, don’t panic — we’ve got your back. Here are nine fantastically festive tips to help you add all the sparkle to your menu with none of the stress. 1
Forget the starters
Who talks about their starter on Christmas day? It’s all about the main event. Keep the preamble simple with sharing platters instead. Bread and cheese fondue, butcher’s board and pigs in blankets, potato dippers — all easy options with minimal effort. One board per four heads — you do the maths.
Stuff the turkey: you shouldn’t feel you have to make a full Christmas roast if you don’t want to
Pimp yo cheese
Cheddar, Stilton and Red Leicester. Classic cheeses, but yawn, it’s Christmas, goddamn it. Order in some local specialities, swap the Stilton for a creamier Gorgonzola or simply smother a bruschetta with some Brie, cranberry and crushed walnuts and call it a “Brie crostini board”. It’s all the same, just, er, better, and customers will lap it up. Easy Briesy.
Cook turkey upside-down
No, this isn’t fowl play — this is legit and will make your turkey taste 10 times better and it is only a matter of turning it over. Cooking the turkey upside down means juices from the legs and thighs will run all over the breast in cooking, basting it naturally and making it extra moist. You can even pop it on your menu as “Upside-down turkey” for a bit of a talking point.
Master the gravy base
If you don’t have the stove space to make a different gravy for each roast dinner, just make one killer base and add the extras to each gravy boat. Add cranberry, orange & port for the turkey, horseradish for
Ditch the full dinner
“Woah, sweet Jesus, Mary and Joseph, are you mad?” we hear you cry. Think of us as the Angel Gabriel and hear us out. If you don’t have a huge demand or the facilities for a full Christmas dinner, don’t force it. People are probably sick of them anyway. Instead, how about sandwich meal deals? Serve sarnies such as turkey, stuffing and cranberry with a side of roasts instead of chips. Everyone knows the best thing about Christmas is the Boxing Day leftovers in a toastie anyhow.
p40-41 menu hacks 40
Just desserts: perk up your puddings for the festive period by adding a splash of alcohol
the beef, grain mustard, cider & apple for the gammon and thyme, rosemary & redcurrant reduction jus for the lamb.
Christmas time is all about the booze, so don’t skimp on the brandy in your brandy butter
whatever you can get your hands on to add some provenance to the menu will be a handy up-sell to your customers.
Cut corners if you can
Don’t make everything from scratch. Dishes like marmalade-glazed gammon sound impressive enough on the menu. You don’t particularly need to grow your own oranges and make the marmalade from scratch. Buy it in, slow roast the gammon with a brown sugar, marmalade, honey and mustard glaze (yep, you don’t need a bee farm), then wham, bam, thank you ham — you have a show-stopping gammon.
If in doubt, add cinnamon
This is not a hard and fast rule for your life. If you’ve got doubts about your relationship, shaking cinnamon at it isn’t the answer. We’re talking about using Christmas herbs and spices to spruce up a year-round dish. Make a simple crème brûlee but add some cinnamon, cloves and star anise when you bring the milk to the boil to give it that festive twist. You’ve got a crème brûlée fit for the Three Kings. As for your relationship, try shaking turmeric instead.
“Roast beef” or “locally sourced roasted Yorkshire beef” — which sounds better? Sourcing some local ingredients for your Christmas menu can add that point of difference. It doesn’t even have to be local meat. Use local potatoes, local herbs, local cheese, local children-on-toast…
trade.inapub.co.uk p40-41 menu hacks 41
If in doubt, add alcohol
Again, please don’t apply this rule to every walk of life, especially when your fire won’t light. But Christmas time is all about the booze, so don’t skimp on the brandy in your brandy butter and try your hand at some other boozy Christmas desserts. Try your turkey breast stuffed with sausage meat and Marsala-steeped cranberries. Or a trifle Mary Berry would be proud of.
Thanks to... Nigel Phillips, UK and Ireland country sales manager, Lamb Weston Jonathan Taylor, culinary lead, McCain Foods Kenneth Axen, managing director, Futura Foods Sarah Robb, channel marketing manager, Premier Foods Chris Brown, channel marketing manager, Unilever Food Solutions Darren Chapman, development chef, Nestlé Professional Emily Watkins, chef proprietor, The Kingham Plough, Chipping Norton Gordon Stott, landlord and head chef, The Sun Inn, Basingstoke Dave Wall, head chef, The Unruly Pig, Bromeswell David King, customer marketing manager, Bidvest Foodservice
NOVEMBER/DECEMBER 2016 41 24/10/2016 15:12
Carnivores’ paradise by BRONYA SMOLEN
Rabbit blood pudding, pig’s head nuggets, chargrilled lamb leg or smoked brisket — this pub is a Mecca for meat-lovers.
The Star & Garter in Falmouth creates a new menu twice daily depending on what meat is in the pub’s very own butchery. Waste is a swear word and a nose-to-tail ethos is key. But with several foodie awards under the pub’s belt, it seems to be a winning philosophy. The pub was taken over by young couple Elliot and Becca Thompson in August 2015. It had a reputation as an old-school boozer, so the pair took the opportunity to make some changes and create their dream pub. Now, with an open-plan kitchen, butchery, smoker, barbecue and pickling area, the pub is pulling in customers who are desperate to get their pound of flesh. Becca says: “We wanted our own butchery and to cook over an open fire, so we put this in when re-designing the pub.
We get our meat delivered whole from Phillip Warrens butchers in Cornwall, who supply businesses like the award-winning steakhouse Hawksmoor and are on our doorstep. “We buy the whole pig then break it down. We can offer it all, from the shoulder to the cheeks over the course of seven days, and that’s what guides the menu.” Deliveries of three whole carcasses a week come straight from the butchers — from goat, to lamb, to venison, depending on what’s in season. The pig’s head nuggets, by the way, are made by braising down what is left of the pig then deep-frying it. The butchery is manned by three chefs, who take pride in developing the ever-changing menu around what they have to work with.
Whichever way you slice it
Being able to butcher the meat to size, the pub is able to offer feasts for large groups or even couples, from dry-aged moorland rump cap to a leg of lamb for two. “It’s really popular. A table of four can come in and have a whole moorland rib and pick a certain weight,” says Becca. The pub also runs “brisket and blues” nights, which involve an American-style barbecue, smoked brisket, beers and blues music. The brisket is cooked overnight and
The Big Green Egg Price? £550 to £1,250+ What does it do? It offers you seven ways to cook your dishes — by roasting, smoking, searing, baking, slow-cooking, pan cooking and grilling. “It allows heat to form around the meat and seals in the flavour,” says Becca. “It’s a very versatile piece of equipment. We can smoke, bake, and barbecue on it, and can use wood chips, coals or ash for different tastes.” How does it work? The ceramic has thermal properties great for heat and moisture retention. You can use charcoal as fuel, and experiment with different wood chips to add flavour, for example cooking brisket with hickory chips. Where can I get one? Take a look at www.biggreenegg.co.uk
p40-41 butchers pub.indd 42
trade.inapub.co.uk 24/10/2016 15:19
Ox tongue, radi
sh, beetroot & ho
Whipped salt ha
ke, olives, wild ro
cket £7.50 Chargrilled pork chop, Worcester appl cabbage and raisins, e & walnuts £ 17 Duck breast, ra inbow chard, wal nuts & liver cros tini £18 Lamb leg with local fresh borlotti marjoram (for tw beans, tomatoes, rocket & o to share) £4 6 Fig leaf and butt ermilk panna cott a & walnut shor tbread £6 Blackberry and almond tart & creme fraiche £ 6
p40-41 butchers pub.indd 43
served with pickled cucumber, chili corn bread and campfire beans, all home-made. There is something just as mouth-watering for vegetarians and fish fans too. Locally caught fish often feature, such as line-caught sea bass from the fishing town of Looe, served with beetroot, anchovy, capers & buttermilk dressing. The chefs also make ash-rolled goats’ curd in the embers of the Big Green Egg (see opposite), and offer dishes such as polenta, poached duck egg & buckwheat. Provenance is of upmost importance, and with the menu being so variable, staff are called twice daily for a briefing on how each dish is made and sourced. “Even though we do this high-end food thing, we wanted it to be fairly accessible and we are still a pub,” stresses Becca. So the couple ensure it is still as much a community meeting point as a dining destination. Complete with one animal who certainly won’t be going on the Green Egg — the pub’s French bulldog Olive.
NOVEMBER / DECEMBER 2016 43 24/10/2016 20:54
ad page2.indd 44
ad page2.indd 45
play with MATT ELEY Here’s a question for you. How do you ensure people don’t cheat by using smartphones in the pub quiz? Well, one way is to incorporate a phone-based answering system into your event. I recently attended the Punch Taverns roadshow and I saw several companies trying to tempt licensees with technology to modernise quizzes. Instead of a customer’s phone being a potentially sinful way of finding the answers, it can only be used to answer questions. No doubt other members of teams will have access to phones and tablets, though, so it may not be a cure-all solution. Another way to stop the cheating is to fine people if they do. A tenner for each indiscretion should keep cheating
down and is also a decent way of raising some extra funds for a charity. Yet this still doesn’t completely stop people going on their phones and potentially ruining the result and enjoyment of a quiz. How about confiscating phones before the quiz kicks off? This seems a little extreme ahead of what is supposed to be a bit of fun. Ultimately the rules should be in the spirit of the event. A clear message and a stern look from the licensee should do it, especially if backed up by the disapproving looks of customers towards an offender. After all, if you don’t have the trust and support of your customers you are starting on the wrong foot anyway.
CHAPLIN’S IN LIMELIGHT WITH GARDEN PRIZE Chaplin’s & The Cellar Bar in Bournemouth has been judged to have the best pub garden in the country. It beat 70 other finalists in a competition run by hospitality insurance specialist SME. The Belle Vue Tavern 47 in Ramsgate, Kent came second, with the Maytime Inn in Oxford taking third spot. The winning pub received a professional photo of its garden, a commemorative plaque and £500 of vouchers to treat the pub team.
NOVEMBER / DECEMBER 2016
p44-45 play intro.indd 46
trade.inapub.co.uk 24/10/2016 16:26
Guy Fawkes Night
Remember, remember the fifth of November… I’m sure you will but bear in mind it falls on a Saturday this year, so you may want to host events in the week before to make the most of the occasion. Saturday November 5
Let me entertain you
Will it be Trump? Will it be Clinton? Will it bring people to the pub to watch the result come in? Vote now. Tuesday November 8
Happening this month England v Scotland World Cup Qualifier
This was always going to be a tasty affair and the Scots may fancy their chances even more now England appear to be moving from one farce to another. Wales play Serbia the following day. Friday November 11, 7.45pm, ITV
The southern hemisphere giants take on our boys throughout the month. Standout fixtures include Wales v South Africa on November 26. England take on Argentina the same day, a week before they face Australia. November 5 to December 3, BBC and Sky Sports
Brazil and Abu Dhabi Grand Prix The season draws to a close. Is it too late for Lewis Hamilton to defend his world title? Probably. November 13 and 27, Sky Sports F1
International Men’s Day
This day is also the global celebration of toilets. If you can combine the two with an event, please let us know. Saturday November 19
trade.inapub.co.uk p44-45 play intro.indd 47
Sonia James, The Village Inn, Sandhurst Sonia took on Punch pub The Village Inn 18 months ago and boosts trade with a variety of events. The cocktail bar in the garden drives custom throughout the year, with the addition of a marquee and heaters keeping it going in the winter. “The garden is bigger than the pub so it’s an important space for us. We are the only pub in the area to have a cocktail bar, so it works well for us,” she says. Live music is another popular addition, as Sonia explains: “We usually have a singer or a duo as we don’t have the space for a full band. We do DJs as well and we have a late licence until 1am. “We also do a pub quiz once a fortnight. This is growing, with about 30 people taking part each time, so we might make it a weekly event. “They pay £1 to enter and it’s a bit of fun on a Sunday night. We also do a charity raffle. “We have changed the nature of the business since we took over and now we are attracting more people with our food and events.”
Ale on the air? by MATT ELEY
A couple of decades ago, before the online revolution, a mention on the airwaves could ensure local celebrity status and a lunchtime rush for a pub. So imagine how much publicity you could garner if you had your own radio station? This was in the minds of friends Ian Evans and Brett Orchard when they launched their new business venture — Atlantic Radio Café at the pub formerly known as The Winchester Arms in Taunton, Somerset. They have literally set up a commercial radio station to broadcast from the pub.
48 NOVEMBER / DECEMBER 2016
p48-49 radio cafe.indd 48
Ian has a background in hospitality and Brett has previously run radio stations so they combined their skills when taking on the Enterprise pub. Brett explains: “This is the first one of these anywhere but we are already exploring how we can expand it across the country.” The studio is located inside the pub, meaning diners can not only hear the station but they can also watch the presenters, who can in turn see them. It is completely sound-proofed but Brett believes the location adds to the spirit of the station. “I have always found with broadcasting that the atmosphere is always better when you have people around rather than just talking to yourself in a box.
A sprinkling of stardust
“There is every chance that people will come in for something to eat and they could find themselves chatting on the radio as well, depending on what competitions and features we are running.” They might even share the mic and a bowl of chips with former TV star and Radio 1 DJ Mike Read, who has been lined up to present on the station. Brett adds: “With Mike, he should be chatting to some of his celebrity chums from back in the day. It brings some stardust because Taunton is not exactly the centre of the universe when it comes to showbiz glamour.” The pub will be doing its bit to change that with a station that is available online and on DAB across Somerset, Bristol, South Wales and Devon, giving the pub a huge potential audience. With a mixture of chat and music, it is targeting a family/female audience, aged between 25 and 55. The crowd at the pub should also reflect the audience listening in. Previously the pub was more of a
trade.inapub.co.uk 24/10/2016 16:40
Atlantic Radio Café
Taunton, Somerset Pubco: Enterprise Inns Style: Previously wet-led now attracting diners (and listeners) Online:
Pub playlist Ideal acts for Atlantic Radio... The Beer Gees Taylor Swift half Neil Diamond White Guns n Rosé Meatloaf Cod Stewart Shandy Williams The Who’s Next? Stevie Golden Wonder Soft Cellar MC Slammer J. Cola Fleetwood Whisky Mac
For our Top 10 alcoholrelated tunes that could go down well on Atlantic Radio see page 65
trade.inapub.co.uk p48-49 radio cafe.indd 49
wet-led outlet but the team has been working hard on the menus and attracting different clientele. Ian says: “As well as constructing a radio studio in the pub, I have reinvented the menu, focusing on the theme of the café. “I’ve always had the image of something similar to the Hard Rock Café or TGI Friday’s but wanted to maintain a local attitude, not just across the radio but the menu too. We now offer locally sourced craft beers and use local produce in our dishes.” The pub is also offering a range of Monster Shakes and deals such as “kids eat free”, over-60s deals and pie & pint and curry nights early in the week. Business has been picking up following the re-opening in the summer and a £75,000 investment from the licensees and Enterprise. Perhaps the biggest bonus to having your own radio station is the marketing reach that you get. Brett explains: “Marketing is one the most expensive and difficult things for a new business. Not only do we have the advantage of our own radio station but we also have many media partners we work with.” The station will have a presence at a variety of events across the region. “People are always keen to have a radio station at their events because
of the marketing they get from it, but this also allows us to talk about the restaurant business and the station,” he adds. And if all goes well in the West Country Atlantic Radio Café could be opening up at other pubs across the country.
NOVEMBER / DECEMBER 2016 49 24/10/2016 16:40
ad page2.indd 50
of your best Christmas ideas
by MATT ELEY
It’s that time of year when the sound of boozy laughter and Christmas compilations fills decked-out pubs across the land. But how do you inject something a little different into To get everyone your Christmas offering?
feeling a bit more Christmassy we have a Christmas Eve sing-song
We asked pub operators for the best Christmas ideas they’ve had (or stolen) and here they are, sharing them like gifts around the tree… Now that’s what we call the festive spirit.
Clayton’s in Marlow is renowned for its live music and DJ sets but at Christmas the customers and staff are the stars. Well, briefly. Licensee Antosh Samek says: “To get everyone feeling a bit more Christmassy we have a Christmas Eve sing-song. We provide song sheets and mince pies for
the guests and have some mulled wine ready to sell to them. After they have sung for a couple of hours, we then have a DJ as we’re open until 1am to keep going once they are full of festive cheer.”
’Twas the night before Christmas
At the Alford Arms in Frithsden, Hertfordshire, customers are treated to a traditional reading of the classic Clement Clarke Moore poem (What poem’s that? Look at the title bit). It was originally performed by a customer, followed by owner Becky Salisbury and more recently the pub’s general manager has also had a turn.
An idea born in the USA
Mark Thornhill, manager at The King’s Head in Hursley, Hampshire, picked up a few tricks from his time working in hospitality in America. One gem is the way he decorates the two 9ft trees (bought back from the States) with 3,000 lights using just red, gold and green. The trees take centre stage at the pub. Who said Americans lacked taste?
It’s a cracker
Christmas crackers usually deliver little more than disappointing plastic knick-knacks and awful jokes, but not for punters at The Pier in Aberystwyth, where they make their own.
trade.inapub.co.uk p51-52-53 xmas ideas.indd 51
IT’S NOT CHRISTMAS WITHOUT BAILEYS
Licensee Lee Price says: “Instead of releasing the customary crappy toy or joke, the team have come up with New Year deals — pocket-sized loyalty cards, BOGOF vouchers, kids eat free coupons, free starter with every main and so on, in a bid to counteract the ever-increasing number of campaigns that encourage drinkers to go dry for the trade’s toughest month.” January, just in case that wasn’t clear.
The cream li ueur in the world . m adults enjoy Baileys at Christmas2 Supported by ATL spend
Jumper to it: don’t forget your knitwear if you’re off to The Fox in Newfound in the Christmas period
. m NEW T A THIS XMAS
A drink for every day: The Boaters 25 different beers in December
p51-52-53 xmas ideas.indd 52
Strict dress code
At The Fox in Newfound, Hampshire, there is one rule at Christmas: you must wear a daft jumper. Licensee Buddy Love says: “We put mince pies, cheese and crackers out on the bar and all we ask is that everyone wears their Christmas jumper, whether it was a present or self-purchase. It’s the one time for three hours we all come together in harmony and it’s the best time of the year for us.”
offers customers the chance to try
The Baileys word and associated logos are trade marks. © R&A Bailey & Co. 2016 1 Millward Brown, 2016. 2 Millward Brown.
A beer for every day
The Boaters in Kingston upon Thames has two special calendars for the month of December. The pub’s social media calendar works as a way of getting customers to compete for daily prizes and the beer one offers customers something different to sample. General manager Ben Bullman says: “We select 25 of our favourites and work through them over the month, aiming to have a surprise or two worked in there.” And there’s something for the children as well, with younger visitors encouraged to sit at The Boaters’ “decorating table”, where they can have a go at creating something to hang on the pub’s Christmas tree.
trade.inapub.co.uk 24/10/2016 16:57
PROFIT FROM THE MOST-LOVED SPIRITS BRAND WITH THESE FESTIVE SERVES*
That takes the biscuit: Ye Old Sun’s ‘gingerbreaders’ get busy
I like to host lots of events that involve collaborating with local businesses — all the places that get extra busy during the festive period
Customers at Ye Old Sun Inn in Colton, Yorkshire, can attend gingerbread workshops under the watchful eye of chef and owner Ashley McCarthy. They are provided with packs that have all the ingredients and utensils required to make a masterpiece. Ash says: “Half of the pub is allocated to the ‘gingerbreaders’ and utter chaos starts from 5pm on the last Sunday before Christmas. The idea was to increase ‘family’ activity just before Christmas day hits and encourage more families to stay after our Sunday lunch service.”
Vouching for your business
Alastair Scott, who has pubs in Bristol and Harrogate, unashamedly admits his best Christmas idea has been inspired from elsewhere. He says: “My idea is to market gift vouchers as a Christmas present — good all round, and we have a database of 6,000.”
trade.inapub.co.uk p51-52-53 xmas ideas.indd 53
BAILEYS & COFFEE
BAILEYS HOT CHOCOLATE
There’s no better time of year for connecting with those closest to you. And it can have benefits too, as Fabia Ward, general manager at Leicester’s Taps, says: “I like to host lots of events that involve collaborating with local businesses like the cheese deli, our local chocolate shop, even the hairdressing salons — all the places that get extra busy during the festive period. Building good relationships with your surrounding businesses creates positive talk about your venue, and word of mouth is the best publicity.”
Baileys is a versatile spirit which can be enjoyed in a whole host of serves to cater for all occasions – from the casual festive gettogether to a post-meal occasion.
BAILEYS FLAT WHITE MARTINI
FOR MORE SERVE INSPIRATION VISIT
* Millward Brown, 2016
Ball sports for all by MATT ELEY
Fit to wear the shirt… the walls of the pub are a veritable sportsman’s wardrobe
Perhaps it’s appropriate that a pub that goes by two names is adept at pulling in two different types of crowds. Officially, the pub that Kevin McGhee has run for the last 10 years is known as The Athletic Arms. But to many in the Haymarket area of Edinburgh it is better known as The Diggers. This is due to its proximity to a couple of graveyards and the number of gravediggers who used it for refreshment after a hard day’s graft. Its name and history are celebrated on the pub’s spade and pick-axe logo, its own pump clip and official t-shirts, which are just some of the ways it connects with a loyal customer base. Another is through sport and, unlike some pubs, it manages to attract fans of both the round ball and the oval-shaped one. This is partly down to taking advantage of its proximity to both Murrayfield and Heart of Midlothian’s Tynecastle home. This is bittersweet for Kevin, who is actually a fan of Hearts’ city rivals Hibernian. He explains: “It’s a Hearts pub but I am a Hibs fan. There’s never any issues though
and the banter is good.” The link with Hearts is evident with posters and memorabilia displayed throughout and with Kevin sponsoring players at the club. It helps ensure match days are lively affairs with both home and away fans attracted to The Diggers. “It’s the same set of rules for all,” explains Kevin. “There’s no singing and we get a mature crowd, which is the reputation of the pub. The regulars pay my bills and the football is the profit. There are a few pubs that have shut because they relied so heavily on the football and they suffered when Hearts were relegated and the attendances dropped.”
Spreading the word online
Reputation and quality are key drivers of trade but Kevin also uses social media to connect with new customers. This helps the pub attract rugby fans, particularly when Scotland are playing at home in the Six Nations. ”A lot of it is through tradition and word of mouth but I also go onto rugby forums to provide information about places to go for a drink before games and not just here. I talk about where I would go if I was watching the game.” Customers respond to the helpful and no-nonsense approach by visiting a pub with the same values. Kevin again adds that the quality of the drinks — beer accounts for around threequarters of his volume and the remainder is largely spirits – is essential to his offer. “Traditionally rugby fans like their beer and their whisky. They like quality and they are not afraid to pay for it. Some pubs put their prices up for internationals but we don’t do that.” That ethos extends to the TV sport offer, which includes subscriptions to both Sky
trade.inapub.co.uk p52-53 diggers.indd 54
Why would you pay money for a drink to have a worse TV picture than you have in your house? You want at least the same or a better picture
Kevin caters to fans of both codes with a quality beer offer, high-quality screens and advice on online forums
TV and BT Sport. The pub maintains its traditional Victorian feel but has three high-quality screens discreetly positioned around the pub. Kevin believes that you have to offer a great experience to get people out of their homes. “Why would you pay money for a drink in a pub to have a worse picture than you have in your house?” he says. “You want at least the same or a better picture.” At times football and rugby fans mix in the pub, with the coverage split across the screens but there is never trouble between the various sets of supporters. One of the challenges ahead of big event days is staffing and Kevin believes the best thing to do with new members of the team is to throw them in at the deep end. “They shadow someone beforehand but
you just have to get on with it. We have seven or eight staff on, so there’s always someone to talk to but it’s five or six deep at the bar.” Capacity is an issue, particularly now that Hearts are looking to build a new stand to accommodate a further 4,000 supporters. Kevin is working with landlord Star pubs to redevelop the pub’s snug and toilet areas to create more space. Star is also helping the pub to expand its food offer as part of its philosophy of helping its pubs appeal to different customer types. The redevelopment is not going to be ready anywhere near in time for a major match this month when Scotland take on England in a World Cup Qualifier (Friday, November 11), but you can be sure the Diggers will be packed for that one and for many more in the years to come.
Portraits of Hearts players past and present adorn the walls
trade.inapub.co.uk p52-53 diggers.indd 55
What a difference a year makes
These are challenging times for publicans, so even those who are celebrity chefs need support in order for their businesses to ourish. That’s why olin Mc urran, star of The reat ritish Menu and S aturday Kitchen, chose to work with HEINEKEN when he opened his ﬁrst pub, the Hope & Anchor, outh erriby, incolnshire. olin is already a successful restaurateur he owns the ﬁve star interingham ields but was new to the pub trade, so welcomed the support and e pertise offered by H I . e’ve been following them this year, as they work together to build a successful pub business. Here’s what olin has to say about the e perience so far. “HEINEKEN offered me more than j ust beer”
olin decided to oin forces with H I over other suppliers right at the start of his ourney because the company offered him, not ust a wide range of uality drinks but also business support from advising on how much glassware we needed, to the bar design, to which brands would be right for this business.”
“S martD ispense means we’ve never had a complaint about our beers” As a top chef olin knows a lot about ﬁne dining but less about beers and cellar management, which is why he plumped for H I ’s e clusive martDispense system. S martD ispense is a cold draught system that is 2 0 per cent more energy efﬁcient than traditional coolers. It helps reduce wastage too, as line cleaning is re uired ust once every four weeks and is undertaken by H I technicians. oing for martDispense was without a doubt the best thing we’ve ever done here,” says olin.
“P int P erfection training ensures perfect pints every time”
eer at the Hope & Anchor is around p a pint more e pensive than at other pubs in the area. o olin knows consumers e pect it served at the best possible uality by staff who know what they are doing. The training by H I ’ globally accredited
p56-57 heineken adv.indd 56
PROMOTIONAL FEATURE Future plans
“The next step here at the Hope &Anchor is to create a beer garden,” says Colin. “HEINEKEN is helping us with that, advising on everything from planning permission, to the design and logistics, which is invaluable. We want it to be the best beer garden around, we’ve got the views and the customer demand, and with HEINEKEN’s help I’m conﬁdent it’ll be a success.” Colin also has plans to open more pubs and is working closely with his HEINEKEN business development manager, Peter Lawson (pictured far left) — who has been with him on every step of the Hope & Anchor journey — to achieve that. “Wherever I open next, HEINEKEN will absolutely be my preferred partner there too,” he says.
Draught Masters means staff are much more conﬁdent in serving beer,” Colin explains. “Customers have noticed staff are more conﬁdent talking about and serving beer and the feedback has been great.”
“HEINEKEN helped me spread the word”
“Marketing is a crucial aspect of running a pub,” says Colin, who got help from the HEINEKEN team to boost the proﬁle of the Hope & Anchor. They helped us come up with some really great social media ideas – food and drink pairing videos on YouTube for example – as well as assistance on more traditional local marketing and community engagement. Now we’re looking at improving our website and they are helping with that as well.”
“We’ve got our own ale”
The Hope & Anchor bitter is an amber ale brewed at the HEINEKEN-owned Caledonian Brewery. It was born out of Colin’s desire to have his own unique beer, to help the pub stand out. “We approached HEINEKEN about the idea and they helped us come up with the concept and advised us on an amber ale, as that was a gap we had in the portfolio. We even got the ﬁrst keg for free, which was a great help,” he explains. For half the year, 10p from each pint of the beer sold goes to charity, which has also helped Colin and the team engage with the locals and create some publicity for the pub.
p56-57 heineken adv.indd 57
HEINEKEN’s focus is to grow together with customers by working with them to help provide consumers with an excellent drinking experience in the on-trade every time they visit. If you’re interested in ﬁnding out more about working with HEINEKEN, please call 0341 556 0109
Andrew Turner, on-trade category and marketing director at HEINEKEN, says: “We continue to see consumers seeking out the premium experiences that great pubs can offer and our work with customers like Colin, advising on everything from brands to have on the bar, technology in the cellar to supporting with marketing to customers, ensures they have a standout offering that brings visitors in. Colin has had a great year and it’s been fantastic to see how well The Hope & Anchor is doing, despite the challenges the industry is currently facing. We’re excited to be supporting him with a new garden next year, and looking forward to our ongoing partnership helping Colin grow The Hope & Anchor and his wider business portfolio.”
ASK THE EXPERTS Do I still have time to get a Temporary Event Notice (TEN) before Christmas? THE SHORT ANSWER
But pay close attention to the deadlines THE SLIGHTLY LONGER ANSWER
If you want to apply for a TEN ahead of Christmas Eve it must reach the licensing authority by December 9, and by December 14 for a New Year’s Eve event. After this you still have the option of a late notice but this comes with an element of risk.
Got a question or a problem you face running a pub? Email firstname.lastname@example.org and we will find the best people to get you an answer
p58 ask the expert.indd 58
THE EXPERT ANSWER IN FULL
Barrister with national licensing firm Woods Whur You can use a TEN to extend your licensed hours or to carry on a licensable activity for which you are not otherwise covered by your premises licence. TENs can be particularly useful around Christmas, when you might want to trade later than normal, or perhaps put on events involving live music, for example. There are two ways to apply for a TEN — via the standard procedure, which must be completed at least 10 clear working days in advance, or via the so-called “late temporary event notice” process, requiring at least five clear working days’ notice. Neither the date the notice is received by the licensing authority, nor the date of the event, may be counted when making these calculations. Therefore, if you are intending on giving a TEN for Christmas Eve, the absolute last date by which it must be received by the licensing authority will be Friday, December 9. If you need one for New Year’s Eve, the notice will need to reach the authority on or before Wednesday, December 14. Both of these calculations assume that you use the standard procedure, and I strongly recommend that you do. The reason for this is that, under the late notice procedure, if an objection to the notice is received from both or either of the police or environmental health (and those objections can be based on any licensing objective), there is no provision for resolving the matter, at a hearing or otherwise. The event will simply not be allowed to take place. Given the importance of events around Christmas to your business, it is simply too risky, in my view, to attempt to cover them by late TENs. Of course, the sooner you get your TENs approved, the sooner you can start advertising your event.
Ways your pub can use Snapchat DIGITAL MARKETING GUIDE
Grappling with Google or flummoxed by Facebook? Inapub could have the answer. Our new digital and social media “how to” guide offers step-by-step instructions on improving your Facebook Page, Google presence, Twitter following, TripAdvisor ranking and more, so you’ll be marketing your pub more effectively in no time. Order your Inapub Digital Marketing Guide — today: email email@example.com, call 0800 160 1986 or visit inapub.co.uk
With the launch of its video camera-equipped Spectacles, Snapchat has gone mainstream. But how can you use the app to market your pub?
With it attracting more than 10 million active UK users every day, it’s no wonder publishers, brands and marketers are desperate to get in on the Snapchat act. As the majority of these users are from the notoriously hard-to-reach post-Millennial Generation Z — a demographic that famously eschews nearly all forms of traditional media — it’s not hard to see why people are keen to get a foothold in that market. After all, these are the potential pub customers of the future. So how can you use Snapchat to engage with them, and get them into your pub? It won’t be right for everyone, but pubs with a younger, more studenty crowd could definitely find some value in using Snapchat. Here are six ideas for how to help you do just that:
Share behind-the-scenes content
Run contests and competitions
Partner with influencers
Make a Geo-filter
Take Snaps of live music, discos, salsa classes, quiz nights or barbecues to capture the atmosphere and let people know what’s going on in your pub right now.
Capture moments from the kitchen (making roasts or creating a new dish), decorating the pub for Christmas, changing barrels or just some of locals or staff having fun.
Offer promo codes or discounts to fans who watch your Snapchat Stories, or ask them to send Snaps and Stories from their night to the pub account and you can pick a winner.
Use your own Snaps as coupons for crisps, chips or nuts with a round of drinks. Users screengrab the voucher and redeem it at the bar. You’ll get notified when people screengrab your Snap, so you can see whether people redeeming the voucher are genuine.
Got a local character or member of staff who is popular with your customers? How about offering your Snapchat account to them for a takeover? They can then send out some Snaps to your audience from the pub account for an hour or so.
Create a filter for your geographical area, so that people can add it to their Snaps. This could be great for Halloween, Christmas, beer festivals or other big events.
p59 DMG.indd 59
Left: Russell and Sarah Clark with Enterprise chief executive Simon Townsend. Right: Barefoot Publican Allen Watts
Community heroes by MATT ELEY
Pubs that have helped their communities in all kinds of creative ways have been celebrated at a national award ceremony.
Licensees have been at the forefront of a range of charitable and community-led initiatives, from helping families go on holidays with terminally ill relatives for the final time, to wearing no shoes for a year to highlight the plight of children in parts of Africa. They were all celebrated at pub company Enterprise Inns’ Community Hero Awards last month. The Cleveland Bar in Redcar, North Yorkshire, was crowned the overall winner in recognition of the difference it has made to the lives of so many people living in an area that has been hit hard by unemployment. Licensees Russell and Sarah Clark impressed the judges with their tireless efforts to make the pub a hub of the community and the lengths to which they have gone to make the pub fully accessible to those less able. Russell told Inapub: “We came last year and won the regional award, which was absolutely fantastic. So to win this is just incredible. We didn’t expect it at all and it is
NOVEMBER / DECEMBER 2016
p60 community heroes.indd 60
quite overwhelming to win the prize.” The £3,000 they received as regional winners last year was put towards making the pub more accessible for elderly and disabled customers by installing ramps, handrails and additional external lighting. Russell added: “We like to make everyone feel welcome. We are currently looking into providing free transport for our less able customers. This will enable them to get out a bit more and socialise, especially in the dark winter months.” Along with the title the couple were awarded a top prize of £6,000. Eighteen regional winners each picked up £3,000 in prize money. In total more than 500 pubs entered the awards, which are now in their fifth year.
Walking with no shoes
The national runner-up, receiving a total of £5,000, was The Lunar Hare in Andover, run by Allen Watts, also known as the Barefoot Publican. He is halfway through a year of being barefoot at all times to raise money and awareness for children in Africa. In addition to this, he also holds a variety of events at his pub to support a plethora of local charities. He told Inapub: “My feet feel the same as they did on day one, there’s lots of pain and things that stick into them. But it’s about braving it out to raise awareness for this amazing charity Giving Africa which builds schools and provides clothes and shoes children and gets them into education.”
trade.inapub.co.uk 24/10/2016 20:48
View from the Next Generation is sponsored by
Not many people will have gained as much from being part of our Next Generation project as Andrew Preston. The 23-year-old has already attended events in London and Manchester and is set to complete the hat-trick by heading to our next one in Liverpool in January.
He says that the events have provided plenty of ideas that he has taken back to the family business he helps to manage, The Appleby Inn in Swandlicote, Derbyshire. “There have been great tips from a number of people such as Yelp talking about reviews and your online presence and [brand and marketing expert] Mark McCulloch getting us to think about being a brand,” he says. “In Manchester there was loads about staffing and dealing with your team that I have taken back to the business.” He has also gained from the expert knowledge provided by Heineken and Diageo in the form of Bar Academy, which helps pubs understand and work better with spirits. “The drinks tips have been brilliant,” he continues. “Heineken’s Perfect Serve training really makes you think about how
much can get wasted in drip trays, so we have been speaking to staff about that and doing extra training with them. The approach is so important as well — it is about explaining this to staff rather than making it feel like they are being told off. “We are not really set up for cocktails but we have even tried a few following the sessions with Diageo.” It is all helping him get closer to realising his ambition of owning his own pub business. “I enjoy what I do now but it is no secret that ultimately I would like to run my own venue,” he says. “Next Generation has helped me think about how I can achieve that and the type of venue I would like to have.” And just like our other Next Generation members, we will be keeping a close eye on Andrew’s career.
Get involved Next Generation is designed to bring together new licensees and managers with ambitions of running their own pub business. Event attendees get to meet pub people at similar stages in their careers to share experiences and to hear from expert speakers and leading operators. Our next event will be in Liverpool on January 24. To find out more about Next Generation visit trade.inapub.co.uk or register your interest by emailing
p61 next gen.indd 61
time at the bar
The Black Dog There was a blast from the past this month with Hofmeister beer being relaunched and at first glance the creature in this photo could pass for the famous bear from the original ads. However, this is not a man in an animal suit — it is a real and very impressive Russian terrier by the name of Louis. And the pub where he is perched at the bar? The aptly named Black Dog in Oadby, Leicestershire.
Book of the month Cavern Club: The Inside Story, by Debbie Greenberg Strictly speaking, The Cavern is more club than pub, but the experiences of owner Debbie Greenberg will make fascinating reading for any licensee. She was a regular as a customer when The Beatles were rising to stardom and she took on the business herself aged just 20 in 1966. The book also marks 60 years since the club first opened its doors.
YOUR ROUND Got something to say? Share it with the pub trade here
Tweets of the month
The history debate rages on (see p14-15)
On Cask Ale Week
@The_FiveBells @inapub We have historical records going back to 1262 and a list of landlords from 1579. Only really counts if it’s continuous good service.
@beerispoetry The Beer Fest was a cracking night, with music, beer and fun! And Darkstar Hophead tasted great, it really was the one! #caskaleweek @caskaleweek Remind those politicians it’s last night of #CaskAleWeek and by drinking cask ale they’re supporting Brit farmers, maltsters, brewers and pubs! @DrapersArmsBris Day 9 of @caskaleweek. Sales of Cask Ales continue unabated (whatever that means) all week. One last push for the remaining two days @lyegreen1 What better way to celebrate quiz night during this fine ale week than to dedicate a round to #caskales @caskalesweek @PerfectPintUK #quiz
62 NOVEMBER/DECEMBER 2016
p62 your round alt.indd 62
Cocktail tips gained at Next Generation @dogandpartridge @inapub @DiageoBarAc sending this one to you .....
•firstname.lastname@example.org Facebook.com/Inapub •@inapub • instagram.com/inapub_ • 24/10/2016 20:07
PLATE OR SLATE? Where the nation’s publicans stand on the really big questions Josh Ramsey
The Blackbird, Edinburgh Josh is general manager at this stylish, award-winning spot. The venue boasts an impressive array of spirits and beers as well as one of the most welcoming beer gardens around. It is part of the Big Red Teapot group, which recently opened its fourth venue in the city, The Voyage of Buck.
Plate or slate?
High heels or wellies?
Plate, because sometimes slate comes off as gimmick for gimmick’s sake and I don’t think it’s relevant for 2016. Secondly, slate is porous and will absorb anything that was on the dish before.
We appeal to both, as long as they are Hunter wellies! We are city centre so we have both, and brogues as well. We have everything in here but generally people make an effort as to how they dress.
Cocktails or cask ale?
Background music or silence is golden?
We do both and they have equal billing. We take our cocktails very seriously and have won a number of awards for them but, let’s be honest, there are a lot of people who come to bars for a pint and some food.
Cash or Apple Pay? We get a lot of credit cards. People who are eating tend to pay that way rather than cash. More and more people are using cards.
We have background music and it is louder and more upbeat at the weekends. I know it came up in the Good Pub Guide as an issue but I honestly think they didn’t ask anyone under the age of 45. I don’t think anybody under the age of 30 would go into a bar without music. People go to bars for the music.
Michelin star or packet of pork scratchings? Neither. We take our food seriously and we have a seasonal aspect to our menus, we change them all the time. We are not Michelin star here but we are a bit above pork scratchings. We’d have them, if they were home-made.
Wear what you like or uniforms for the staff? Never uniforms, ever. It comes down to hiring the staff to reflect the customers you are aiming for. So if you are running a bit of a cool cocktail bar, you will hire people who care about what they look like and will make an effort with how they dress.
Dogs allowed or the only animals are on the menu? We have them in the bar and the garden but not the restaurant. We love dogs. If you like dogs, you are a nice person. Nobody who is a bad person likes dogs. A dog in a pub is a British institution.
p63 plate or slate.indd 63
time at the bar Greene King has thrown its most successful World’s Biggest Coffee Morning to date for Macmillan Cancer Support, by serving cake and coffee in 1,800 pubs. The pubco also encouraged team members and customers to take part in static bike ride challenges. Greene King has partnered with Macmillan since May 2012, and has donated almost £500,000 from the coffee mornings in that time. The company especially encouraged male staff and customers to join in, due to the fact that men are 60 per cent more likely to get cancer than women, according to the Men’s Health Forum organisation.
THE COLLECTION TIN What pubs around the country are doing to help good causes Hogs Back Brewery raised £7,500 for mental health charity MIND with a hop harvest festival party. The party also celebrated the return of Paralympic double gold medallist Georgie Hermitage, who used to work at the brewery. Around 800 guests enjoyed live music, food and Hogs Back beer. The Isle of Wight’s Character Inns has raised hundreds of pounds for local charities via its pudding menu. The pubs donate 25p from every dessert sold during a two-month period. So far they have raised for £262.25 the Niton Pre-school and are soon to present a cheque to the Isle of Wight Search and Rescue.
Novus Leisure has partnered with Cheers for Cheer, which raises money for small projects in South America, Africa and the UK. The London operator will be encouraging customers to donate the cost of a drink, and post photos on social media of themselves raising a glass with the hashtags #cheersforcheer, #raiseaglass and #raiseasmile. The Greyhound in Ipswich held a golf day for staff and regulars, raising £408 for Support Dogs UK. Following the success, landlord Dan Lightfoot said he hoped the charity golf days would become a regular event. Celebrity chefs Tom Kerridge and Adam Byatt (pictured) will take over the kitchen at a Stockbridge Michelin star pub, to raise money for charity. Two supper clubs will be held at The Greyhound on the Test, to support the Alex Lewis Trust. The charity was set up to help rehabilitate Alex, partner of Lucy Townsend who owns the pub, after he suffered from an illness resulting in quadruple amputation. Lucy said: “We are thrilled to be welcoming Tom and Adam into our kitchen for what we are sure will be two very special evenings and we really appreciate all the support they’ve given to Alex.”
Are you raising funds for a great cause? Let us know at email@example.com
NOVEMBER / DECEMBER 2016
p64 collection tin.indd 64
trade.inapub.co.uk 24/10/2016 20:15
SONGS ABOUT DRINKING TOP
Tracks that prove music and alcohol go hand in hand 1. Cigarettes and Alcohol
7. Rum & Red Bull
2. Red, Red, Wine
8. Cheers (Drink to That)
Oasis Is it our imagination or were ’90s Brit Pop bad boys Oasis obsessed with drinking? Add some Champagne Supernova and a Supersonic gin & tonic and it’s no wonder Liam Gallagher was regularly spotted strutting in and out of North London hostelries.
UB40 The Brum reggae outfit are best known for this ’80s classic. Contemporary follow-ups about rosé and Prosecco are well overdue.
3. I am a Cider Drinker
The Wurzels They don’t make them like this anymore, and for that, perhaps, we should be grateful. That said, it made it to number three in the charts so who are we to judge? People with ears, that’s who.
4. American Pie
Don McLean A song referencing traditional pub grub as well as those “good old boys drinking whiskey and rye”. Perfect jukebox material.
Chumbawamba Another ’90s tale of “pissing the night away” with whisky drinks, vodka drinks, lager drinks and cider drinks. Some would argue the best thing they did was with a soft drink, when they soaked John Prescott with a bucket of ice-cold water.
Beenie Man This 2011 hit is basically an ode to drinking. It was popular but we don’t think it managed to knock the more familiar Vodka Red Bull off the top of the Energy Drink and Alcohol Serve Charts (available to download, possibly).
Rihanna Rihanna is the sort of singer who could rack up a handy bar tab. In this one she celebrates whisky and sunglasses, possibly to conceal her hangover.
9. Last Friday Night
Katy Perry Kissing a girl was not the only thing Katy has apparently tried and liked — she’s also partial to a pint, as many photos will show. Add to that this song and the fact that her surname is a drink, and we just couldn’t leave her out.
10. What Good Can Drinking Do? Janis Joplin Er, help record amazing tunes like this? Keep you in touch with your friends and community? Help you escape from the stresses of everyday life? Just don’t put that question to Alcohol Concern, you might not get the same answer.
6. Down at The Old Bull and Bush
Florrie Forde Going back even further to the days of the music hall, this number takes its name from the London boozer that used to be famed for its music. Nowadays it’s more gastro than muso. Sign of the times etc etc.
NOVEMBER / DECEMBER 2016 65 p65 top 10.indd 65
time at the bar
HAIR OF THE DOG Tales of the unexpected from the wonderful world of pubs Sloes at dawn start ke Off heading to the up With the Great British Ba a for le edu e in the BBC sch Channel 4, there’s a hol food-based nail-biter. the portunity to put pubs in Always looking for an op George the to n ntio w the Beeb’s atte limelight, we’d like to dra the 14, ber cem ere, on De Inn, Tunbridge Wells wh ampionship Ch Gin e Slo rld Wo annual will be held. all over Competitors come from gins e slo ir the er ent to the world their ck pri l for judgement. Who wil Will t? oun am ht drupes just the rig l sia ver tro con the try e anyone dar l Wil d? “freezing the fruit” metho sugar? someone add too much better a ke ma ld cou And who iller than thr this for ter sen pre named ? you Mary Berry, we ask
Everybody in the public house of love ‘90s pop sensation East 17 (named after their home postcode in Walthamstow) were last month playing at the 150th birthday celebrations of the Farmer’s Arms in Frankby (from Walthamstow to the Wirral, eh lads? Just what every pop star dreams of). The pub boasts the largest beer garden in the region, a children’s play area, a snug, and “friendly, quick” service according to one TripAdvisor reviewer. So the big question is whether the pub was so nice that the boys wanted to Stay Another Day?
Booze beneath ou r feet Jobs for the Boys? A pub that featured in the seminal ‘80s TV show Boys From The Black Stuff is set to be demolished and turned into flats, despite howls of outrage from fans of the drama. Given the series’ focus on the devastating effects of high unemployment on people and places, however, we can’t help but wonder if The Boys themselves might have welcomed the work that redeveloping the Green Man pub into flats would have offered them?
66 NOVEMBER / DECEMBER 2016
p66 hair of the dog.indd 66
We’re used to pu bs being turned into luxury flats (see left) but no these days t so much luxury flats turning up which is what ha an old boozer, ppened in Manch ester a few week Archaeologists s ago. were excavating a city centre site constructing a ne ahead of w 13-storey building, when th ey found the remains of The Astelys Arms. The pub dates fro m 1821 and was uncovered complete with th e original plates, m ugs, pipes, coin s and even “three or four bottles fu ll of brandy dating fro m the early 1900 s,” several papers re ported. We’re not exactly sure why they are so excited, th ough. There are bottles of Advoca at older than that on the back-bar of every pub we ’ve ever been in.
trade.inapub.co.uk 24/10/2016 21:38
ad page2.indd 49
ad page2.indd 67
How important is it for staff to dress in a way that reflects the values of your business? Do you let them express themselves as individuals...