The Local Issue 2 - St Austell Magazine - Autumn/Winter 2024

Cheers!

I'm delighted to welcome you to the second issue of The Local – St Austell Brewery's magazine.

After a summer spent sipping cold pints of korev in pub gardens and at festivals, we move into the season of bracing walks that end with a roast dinner in a cosy pub. Discover a couple of our top suggestions of where to do that – and read about our latest opening, the Pier House in Charlestown – in the Adventures section of the magazine.

It's a special year at the brewery as we celebrate both our rich past and innovative future. This year marks 25 years of Tribute, and you can discover the story of our flagship Cornish pale ale in the Beer School section. Our brewing director Georgina Young also introduces a very exciting addition to our portfolio – Proper Job 0.5% – and explains how the team have grafted to craft a low-alcohol beer (our first) that's good enough to carry the name ‘Proper Job’. We also chat about the revival of British hops with our friends at Charles Faram, and showcase the seasonal beers that'll appear on pumps in the coming months.

Read all about the seasonal game-focused dishes on our managed house menus this autumn too, as well as news about how we're working closely with a Cornish bakery.

History buffs will enjoy our archivist Paul Holden's fascinating trail of Cornish inns (some of the oldest in our estate) where literary greats once raised a glass.

Hope to see you at our Celtic Beer Festival at St Austell Brewery HQ in November. Until then, cheers!

Kevin Georgel Chief Executive, St Austell Brewery

this Issue

9

five minutes with ...

Meet Abi Dymond, the brewery's youngest lorry driver.

14 RISing from the ashes

The Pier House in Charlestown has been given a refurb, turning it into a luxurious destination for a weekend away.

6

St Austell Brewery news

Cracking open the latest news, events and opportunities.

10 Awards & accolades

Across the estate, our pubs have been bringing home the silverware.

22 A walk on the wild side

Bracing treks on the South West Coast Path – followed by a roast dinner reward.

beer school

30 a pint with george

Our brewing director Georgina Young on the launch of Proper Job 0.5%.

32

25 years of tribute

We pay homage to 25 years of our flagship beer and the brewer who created it.

36

british hip hops

New varieties, crop innovations and a focus on sustainability has resulted in a revival for British hops.

39 beers for winter

When it's cold outside, cosy up with our seasonal beers.

40 cask club

Brewing assistant manager Barnaby Skerrett reveals our latest line-up of limited-edition beers.

community food

44 meet the landlords

Get the low-down on four of our South West publican partners.

48 in the steps of literary giants

Our archivist Paul Holden takes a tour of three Cornish pubs where famous literary figures have raised a glass.

52 citizen science: powered by korev korev calls on volunteers to hit the coast and join vital research into ocean health.

54 St Austell Brewery charitable trust

News on our Celtic Beer Festival and the latest from the Charitable Trust.

57

Beyond the South West

Discover how our beers are going down in Hackney Wick's creative community.

60 game on

The game season provides wild inspiration for our cooking in autumn and early winter – find out what's on our menus.

64

Flour power

Tom Hazzledine of Baker Tom's Bread has taken our carb game next-level. Find out how he built his Cornish bakery through a focus on flavour and ethical sourcing.

66

Favourite finds

Find gorgeous gifts for Christmas or birthdays at St Austell Brewery HQ.

Copyright © 2024 St Austell Brewery. All rights reserved. The contents of this magazine are fully protected by copyright and may not be reproduced without permission. The Local is produced for St Austell Brewery by saltmedia.co.uk

Disclaimer While every effort has been made to ensure that adverts, details and articles appear correctly, St Austell Brewery cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. The views expressed in this publication are not necessarily those of its publisher or editor.

ISSN 3050-2365

ST AUSTELL BREWERY News

POWER TO THE PEOPLE

We've teamed up with ScottishPower with the aim of boosting the number of electric vehicle (EV) charging points across the South West by a whopping 60 per cent.

The partnership means St Austell Brewery has committed to the installation of over 300 new rapid and ultra-rapid EV charging units in its pub car parks across the region. This will greatly increase the electrical infrastructure in the South West, which is currently sparse: Cornwall Council estimates there are around 500 EV charging points in Cornwall.

The project goes hand in hand with our commitment to achieving net zero emissions across our operations by 2040; we've already upgraded our company car fleet and installed

EV chargers across our head offices for employees who drive hybrid or electric vehicles.

Paul Hine, St Austell Brewery's supply chain director, said: ‘We have a proud history of innovation, and installing EV chargers is a great way to prepare our pubs for an electric future.

‘Going greener makes good business sense; investing in green tech helps us reduce our carbon footprint and with the help of ScottishPower we've been able to do this at scale. We're proud to provide charging points for our local communities and create an ‘electric tourist trail’ for anybody visiting our sites and this beautiful part of the country. What better excuse to visit the pub for a well-deserved break and a spot of lunch?’

Above: External relations director Piers Thompson and marketing and communications director Laura McKay

CUPS FOR CORNWALL

This Rugby Union season we're sponsoring the Cornish Pirates in their efforts to raise £10,000 for Cornwall Air Ambulance via a reusable-drinks-cup fundraising initiative.

The scheme invites matchgoers at the Mennaye Field (the Pirates' home ground in Penzance) to pay £1 per cup, with the money donated to the charity. Cups can be refilled at bars across the ground, taken home as a souvenir and reused from game to game to reduce single-use plastics while also raising funds for Cornwall Air Ambulance.

St Austell Brewery team and Cornwall Pride co-hosted an inclusion breakfast at the Royal Cornwall Show

PARTNERS IN PRIDE

We're partnering with Cornwall Pride as part of our commitment to promoting equality, diversity and inclusion (EDI) across the business.

Following the success of a limited-edition beer for Pride Month in June, we've set up an EDI steering committee chaired by chief executive Kevin Georgel, and have formed an advisory group of over 20 volunteers from across the business to share feedback and ideas.

Kate Price, St Austell Brewery's people director, said: ‘We're on a mission to become the number one employer of choice in the South West. A core part of this is looking at how we ensure all our workplaces – our pubs, breweries and depots – are places where people from all backgrounds feel safe, included and accepted.

‘It's key for us to form relationships with external organisations such as Cornwall Pride, from whom we can learn to better understand minority communities in our region and ensure total inclusion from our people, partners and pub guests.’

Brewing apprentice graduate Andrew Routledge

LICENCE TO BREW

Our brewing director Georgina Young was one of the founders of the UK's first-ever brewing apprenticeship scheme in 2019, with the aim of nurturing future generations of beer-industry talent. From perfecting beer in the laboratory to getting stuck in with the manufacturing team, it's a thrilling way to build a career.

One recent success story is that of Andrew Routledge, a brewing apprentice at one of our breweries near Bristol. Andrew has just passed his apprenticeship after nearly two years of hard work. This culminated in his End Point Assessment: a written knowledge test, a professional discussion and a practical brewing assessment.

Andrew spent the day with an industry-specialist examiner, demonstrating skills in everything from safety legislation to sensory analysis.

Production manager Will Hartley said: ‘Congratulations Andrew! You've provided a perfect example of how beneficial the apprenticeship programme is.’

Discover more about our brewery apprenticeships

COMMUNITY HUB IN YEALMPTON

Yealmpton residents can find solace in the Rose & Crown in Yealmpton every Monday morning during the shoulder months thanks to its Warm Hub initiative (starting this year on October 7). The scheme welcomes visitors outside of normal trading hours to enjoy a free hot drink and company amid the cosy environs of the pub.

General manager Lisa Barry started the initiative in January 2023 to help those feeling the effects of the cost-of-living crisis and loneliness. ‘I wanted to open a warm space for people to come to, welcoming locals who could be sat in a cold home without heating. And we can all feel isolated during the dark winter months,’ says Lisa. All ages are welcome during the Warm Hub hours of 9-11.30am. Lisa says: ‘As well as being aimed at retirees, it's also open to parents after the school drop-off, who may want to enjoy some social time ’

Lisa has seen unlikely friendships blossom and now also hosts weekly workshops with the help of the charity South Hams Community Action. At a recent workshop the team showed nervous tech users how to get the most from their devices.

INTRODUCING PROPER JOB 0.5%

We're excited to reveal that we've created a tasty low-alcohol version of our powerfully hopped flagship IPA.

Behind the scenes, our brewers have been meticulously tweaking the recipe for Proper Job 0.5% to ensure reliable quality in every sip. Bottles are now available in St Austell Brewery pub fridges and venues across the South West. You can also purchase the new beer from St Austell Brewery HQ and the online shop (staustellbreweryshop.co.uk) so you can enjoy it at home.

Masterfully brewed with the same heartfelt craft, Proper Job 0.5% uses a special yeast to create the low-alcohol take on our bold original. The beer is fresh, crisp and packed with vibrant tropical and citrus flavours.

Read more about how the idea of Proper Job 0.5% was born, and the brewing process, in our interview with brewing director Georgina Young in the Beer School section of the magazine.

General manager Lisa Barry (centre) with her team

IMAGE: PAUL SLATER

FIVE MINUTES WITH

...

Abi Dymond

Meet St Austell Brewery's youngest driver

Did you know that, as well as being a pub company and a brewer, we run the South West's largest drinks wholesale business serving over 2,500 independent free trade customers?

At 22 years old, Abi is our youngest driver and has been based at our Cornwall Distribution Centre since 2022.

Abi always wanted to drive trucks and, as soon as she passed her test, applied for a job at the brewery. She also has a love of horses – and having an HGV licence helps with transporting them around.

What skills do you need in your role?

You have to be able to adapt, as what you have to deliver and where you are going can change daily or even at the last minute. Timing and hitting time windows can be difficult as you will always have delays that are out of your control. It's always good to leave early in case you run into any unexpected problems.

How does the job change in different seasons?

Because of our location, our job becomes more challenging in the summer months due to the increase in tourist traffic. The amount of stock we deliver also increases in peak season.

What couldn't you do your job without?

Truck reliability. Having the right tool to do the job is vital. If you don't have a vehicle you can't deliver anything!

What's your biggest challenge in this role?

Weather causes a number of issues. You have to be careful in windy weather when opening the curtains as they can act like a huge kite.

awards & accolades

WINNING ON THE WORLD STAGE

We took home five accolades in the country winners categories at the prestigious World Beer Awards 2024, which recognise the best in class from across the globe in different beer styles.

Proper Job IPA (5.5%) claimed silver in the American-style IPA, while Extra Special Tribute (7.4%) – crafted with allBritish hops to celebrate the King's coronation in 2023 – was also awarded silver in the barley wine category.

Mena Dhu (4.5%), brewed with a blend of six different malts, bagged a bronze in the stout category and Bath Ales' Gem (4.8%) – part of St Austell Brewery's beer portfolio – claimed bronze in amber beers. Our flagship pale ale Tribute (4.2%) was presented an accolade in the golden ales category.

Brewing director Georgina Young said: ‘It's wonderful to see a breadth of our different beer styles being awarded in their respective categories.’

HAT TRICK AT SOUTH WEST INDEPENDENT BEER AWARDS

Three of our beers were awarded medals at the prestigious South West Independent Beer Awards (SIBA) 2024.

The awards represent the very best beer of the UK's independent brewers and are judged by beer sommeliers, master brewers and experts from across the industry.

Cornish Best (3.4%), a full-bodied bitter with toffee and biscuit notes; Mena Dhu (4.5%), a stout brewed with six different malts; and punchy DIPA Big Job (7.2%) came away with silver medals. We have now won a total of 51 accolades at this event since 2005.

Georgina Young said: ‘We're thrilled that our beers have been recognised as some of the best in brewing at this year's SIBA. Our three winners highlight the brewing team's dedication to crafting different styles of beer: a lower-abv bitter in Cornish Best, a powerfully hoppy DIPA in Big Job, and smooth and smoky Mena Dhu.’

MASONS ARMS NAMED BEST PUB IN DEVON

The Masons Arms in Branscombe has had a truly awardwinning year. After being listed in the Sunday Times 100 Best Places to Stay in the UK, it has now also been named county winner at the National Pub & Bar Awards (which showcase the UK's finest pubs and bars) for the second year running.

David Putt, manager of the historic pub, said: ‘There are so many amazing pubs in Devon that it's an honour to be named best in the county.

‘We were very proud to win the accolade in 2023 – our opening year – but even prouder to win for a second year. We've continued to improve our offer and deliver consistently high-quality guest experiences, and this win is testament to our brilliant team.’

The pub dates back to the 1400s and underwent a sensitive £2m refurbishment in 2022 to enhance its charming features. Dining rooms were redesigned with warm tones and cosy furnishings were installed, including comfy seating throughout the bar and dining areas, along with log fires at each end of the pub. The pub also has a private dining space and 28 newly refurbished bedrooms.

TOP OF THE HOPS

Our much-loved flagship IPA has scooped an award in a Campaign for Real Ale (CAMRA) competition.

Hop heavy-hitter Proper Job (4.5%) was handed a bronze award in the premium pale, blond and golden ales category of CAMRA's South West Regional Champion Beer of Britain competition. Held at the South Devon Beer Festival, a rigorous blind taste test determined the overall winners.

Despite being almost 20 years old, and one of the first IPAs to hit the mainstream beer scene in the UK, Proper Job is still winning industry awards. We'll cheers to that!

GET A TASTE OF AUTHENTIC ITALY

from the ashesRising

The iconic Pier House in Charlestown suffered devastating fire damage in January 2023 but, following a multi-million-pound restoration project, has been returned to its former glory – and then some. Abi Manning, editor of the Trencherman's Guide, discovers it's an ideal base for a weekend away

The historic harbour villages dotted along Cornwall's southern coast each bring their own unique identity to the characterful coastline. Yet, in recent years, one of those villages has garnered celebrity status thanks to its role in over 20 films and TV series – most notably the BBC's Poldark

Charlestown has long attracted fans eager to ogle the harbourside spot where Verity Poldark eloped with Captain Andrew Blamey. But it's time to forget Poldark as there's a new star in (Charles)town.

Following a devastating blaze that ripped through the Pier House and caused major damage in 2023, the much-loved venue has been given an extensive refurb. The new interior styling sensitively reflects the inn's heritage and location via the textures and colours of the coast. It's a transformation that does justice to the 200-year-old building, which started life in 1794 as a boarding house with an adjoining malthouse (which processed the raw ingredients used to brew beer).

The pub sits smack bang on the edge of the harbour and enjoys an enviable waterside location, so has long been a favourite place for a pint with a view. And with refurbed guest bedrooms that are every bit as delightful as the bar and lounge areas, the Pier House is now a perfect base for a Cornish weekend packed with brews, bites and the briny blue.

‘forget poldark; there's a new star in (CHarles)town’

DAY 1: BREW UP A STORM

St Austell Brewery HQ is only a couple of miles away from Charlestown, so divert the satnav to spend some time experiencing what goes down at the pioneering brewery before heading for check-in at the Pier House.

Booking onto a brewery tour is a fantastic way to delve into over 170 years of the family-run brewery's history. Run by enthusiastic and knowledgeable staff, the two-hour experience takes in tales of brewers past, a peek inside the small-batch brewery where St Austell Brewery's production team create their most innovative beers, a lesson in the art of beer making, and a tasting session which includes a large number of creations from the brewery's core range (from flagship names like Tribute and korev to limited-edition brews such as the 13% abv Belgian beer Divine Intervention).

Following the tour, have a well-deserved sit-down in the Hicks Bar. Pick your favourite tipple from the tasting session and order it as a pint, then choose something from the menu. Catering to all tastes, there are lighter bites such as rose-harissa hummus with crispy chickpeas, ras el hanout, pistachio crumb, lemon zest, olive oil and warm pitta, or plump for a more substantial dish such as an Aberdeen Angus beef burger with Cornish blue cheese, black truffle mayo, gem lettuce, glazed bun and fries.

Before heading to Charlestown, take a moment to linger in the shop. It's divided into two sections: a bottle shop which stocks not only a host of St Austell Brewery drinks but also wines and South West spirits. Next door is a store stuffed with merch to rep your favourite brewery, along with numerous luxury items – from candles and ceramics to blankets and biscuits – from premium makers.

ROOM WITH A VIEW

A short drive down the hill will bring you to Charlestown and the harbourside Pier House. Check in with the friendly team then head upstairs to check out your room. The inn comprises a choice of classic cabins, classic rooms, harbour-view rooms and superior sea-view rooms. All are extremely well-appointed and the epitome of comfort with Dryrobes and a canvas bag for beach walks, a Nespresso machine and complimentary korevs in the fridge. For those who want to listen to waves crashing against the harbour wall, while lounging beneath high-thread-count bedding and sipping a hot Teapigs cuppa, the sea and harbour-view rooms are a must.

While away the day in the village, where you'll find a treasure trove of galleries, craft shops, antiques emporiums, jewellery stores, delis, creameries, coffee shops and many more independent finds.

Pre-dinner drinks are best enjoyed i n the cosy snug

Back at the Pier House, sink an aperitif in the bar area or cosy snug before moving to the restaurant for a feast of seasonal dishes. Decked in coastal artwork with a stormy mural backdrop and a boat hanging from the ceiling, the restaurant contains plenty of seafaring curiosities to draw the eye. However, it's the food that really captures the attention.

Reference the oceanside location with piscatorial pleasures such as dressed crab with salad, wasabi, baguette and fries, or pan-fried whole lemon sole with beurre noisette, handpicked crab, and dill and saffron-turned potatoes. Inland treats come in the form of honey-glazed pork belly with sage mousseline, roasted carrots and star anise.

The Pier H ouse restaurant

Superio r sea-view room

DAY 2: SOAK UP THE COAST

After fuelling up with a full English, poachies on sourdough with avocado and sundried tomato smash, or a fruity pancake stack with greek yogurt, head out for a blast of crisp Cornish air and a jaunt along the South West Coast Path, which you can join from outside the hotel.

Facing the ocean, head left towards Carlyon Bay (a mile and a half away), pausing to enjoy the sea view from the National Coastwatch Institution's lookout station, then dip down onto the sandy beach upon reaching your destination.

Alternatively, turn right and the path takes you 1.3 miles to Porthpean Beach. Along the way, take in the sights of Polmear Island and the ruins of Crinnis Cliff Battery, built in 1793 to protect Charlestown from French invaders. If the weather dictates more of an indoors sort of morning, visit the Shipwreck Treasure Museum in Charlestown. The museum houses exhibitions alongside 8,000 salvaged artefacts that tell tales of peril and adventures on the high seas.

CRAFTY CONCLUSION

At lunchtime, head to another of the village's exciting new reopenings. Harbour Beer House (formerly the Harbourside Inn) reopened in the summer as a collaboration between Cornwall's Harbour Brewing Co. and St Austell Brewery. The venue, like the Pier House, also suffered damage from the fire and has been given a modern makeover befitting its funky craft-beer-and-pizza offering.

Order from a daily-rotating specials board, but keep your fingers crossed that the Black'n'Blue will be on the menu: pulled beef brisket, Cornish blue cheese, caramelised onion chutney, mozzarella and rocket make a cracking combination. Veggies, meanwhile, will love the pizza topping mash-up of ricotta, roasted red peppers, roquito pearls, basil, parmesan, mozzarella and hot honey.

Beyond the pizza, a big part of Harbour Beer House's appeal is its craft brews. The ever-changing choice of beers on the taps are a mix of creations from Harbour Beer Co. and St Austell Brewery – including the latest Cask Club brews. So whether you prefer a super hoppy NZ-style pale ale or a chocolatey stout you'll find interesting drinks to suit your tastes.

There's also a takeout fridge showcasing cans from indie breweries across the region. Grab a couple and stroll to the beach to sip while watching the surf – or take them home to crack open when you need a reminder of your adventures in Charlestown.

Piscatorial pleasures at the Pier House

A WEEKEND AT THE PIER HOUSE Win

To celebrate the recent reopening of the Pier House in Charlestown, Cornwall, we're offering The Local readers a chance to win a two-night bed and breakfast stay for two at the iconic pub, plus dinner with drinks, a tour of nearby St Austell Brewery (with lunch) and a case of Proper Job IPA.

Guests can expect unrivalled waterside views overlooking Charlestown's historic Georgian harbour, St Austell Brewery's award-winning beers on the bar, and a delicious menu championing South West produce. The 23 newly upgraded bedrooms all take interior inspiration from the surrounding coastline.

PRIZE One two-night stay at the Pier House for two people, plus dinner for two (three courses and two drinks per person), a brewery tour of St Austell Brewery (with a two-course lunch at Hicks Bar for two with two drinks per person) and a case of Proper Job IPA (12 x 500ml bottles) to enjoy back at home.

QUESTION

In which Cornish village is the Pier House located?

Scan the QR code for terms and conditions. Closing date for entries is March 31, 2025.

Enter the competition

Scan the QR code

A WALK on the Wild side

Nothing builds an appetite (or a thirst) like a stomp along the South West Coast Path in south Devon. Follow with a roast and a pint at a country pub for the perfect day out

Anyone who has ever embarked on an out-ofseason stroll in the South West will be familiar with writer Alfred Wainwright's sage advice: ‘There is no such thing as bad weather, only unsuitable clothing.’

Take Devon's Jurassic Coast, for example. In the winter months, ramblers can expect anything from driving sleet to relentless mizzle, howling gales to gentle sea breezes, and sheets of slate-grey cloud to the clearest of cerulean blue skies. Forget four seasons in one day; time it right (or wrong) and you can catch them all in an hour.

In better news, however, whatever the elements throw at you, sanctuary can always be found in a St Austell Brewery pub. In south Devon, two of the best places to dry off, warm up and refuel are the Masons Arms in the picturesque village of Branscombe and the Hope & Anchor above Bigbury Bay.

Walk 1

From BEER TO the Masons Arms in BRANSCOMBE

4.1 miles (around 2 hours)

A moderate walk along the Hooken Undercliff with spectacular coastal views

If you're anything like us, you'll be looking forward to a pint of Proper Job or Tribute in the pub at the end of your walk. So, to get you in the mood, start your hike in the village of Beer. From there, your journey will take you along the cliffs, past smugglers' coves, through the Hooken Undercliff and all the way to Branscombe. In the heart of the village you'll find the award-winning 14th-century Masons Arms, complete with thatched roof, cosy fires and an even warmer welcome. Any day is a good day to visit, but the weekend is special thanks to its traditional Sunday lunches. With a choice of three meats (plus vegan and vegetarian options), roasties and yorkshire puds, it's the ultimate reward after a winter walk – and even better when enjoyed with a pint or two.

1 2 3 4 5

Starting at the coastal end of Fore Street, head uphill past The Meadows where you'll join the South West Coast Path. Look back to enjoy views of Beer Beach where fisherman Jack Rattenbury plied his trade until a career change saw him become one of England's most notorious smugglers, earning him the nickname Rob Roy of the West.

The footpath follows a steep incline, guiding walkers past the caravan site and up the white cliffs of Beer Head.

With dramatic views out to sea, take the left fork along the path to explore the Hooken Undercliff. Created by a huge landslip in 1790, it is now wild and overgrown thanks to its cliffside microclimate, and the route is narrow and undulating. It's stunning, but not for the faint-hearted.

Once you are through the Undercliff, you'll find yourself at Branscombe Mouth and heading towards the seafront. Branscombe Beach was where the MSC Napoli ran aground in 2007, leading to ‘modern-day smugglers’ descending on the shingle to loot the cargo.

Instead of diverting to the beach, walkers should branch right and descend towards the village of Branscombe to find the Masons Arms. Although it has a history dating back centuries, a couple of years ago we gave it a £2m makeover so now it's not only a charming country pub, but also a superb place to stay with 28 delightful bedrooms.

Bedroom at the Masons Arms

Walk 2

THE

HOPE

COVE LOOP

From the Hope & Anchor 4.8 miles (around 2 hours)

A moderate walk via Bolt Tail and Bolberry Down

For a route that delivers the best of both walking worlds, this lap that starts and ends at Hope Cove takes in beautiful headlands and romantic rural pathways through the countryside. And our advice is that you make the Hope & Anchor both your base camp and summit. Thanks to its location a stone's throw from the beach, it benefits from views out to sea and is just minutes from the South West Coast Path where expeditioners can start their trek. And, should you decide to take a four-legged friend along, the pub is reliably dog-friendly.

Th e Hope & Anchor

1 2 3 4 5 6

Turn left out of the Hope & Anchor and make your way past Hope Cove's sheltered sandy beach towards the slipway, where you'll pick up the South West Coast Path.

Head up the track to emerge onto the headland and the tip of Bolt Tail. Time it right and the waters below can be as calm as a millpond, but when the ocean is angry the wrecks around Shippen Rock are testament to how bad things can get. Likewise, when the wind picks up, any early morning cobwebs are cleared in an instant.

The route around the headland from Bolt Tail to Sharpitor is known for its insects, birds and plant life. The path meanders along the cliffs until reaching the National Trust-owned land around Bolberry Down. At the large phone mast, turn left and head inland towards Bolberry.

At the hamlet of Bolberry you will reach the halfway point. Follow the road (resisting any temptation to disappear up one of the many green lanes) until reaching a left turn that takes you along the wonderfully named Sweethearts Lane.

Traverse this peaceful track until you spot signs for Galmpton. You can now start to follow your nose, so take the path through fields and over stiles and you'll soon be in Outer Hope and back where you started.

By this point, you'll be more than ready to revisit the Hope & Anchor. If it's a Sunday, don't miss the chance to try a roast served with all the trimmings, plus the essential sticky toffee pudding for dessert. You've earnt it!

Turn the page to get the low-down on Sunday roast options and their perfect pairings.

Match fit

After you've walked the walk, it's time to do the Sunday roast talk. The classic options at our managed pubs –including the Masons Arms and the Hope & Anchor –deserve to be paired with their perfect partner. Here's what we recommend ...

ROAST BEEF

Tender roasted topside of West Country beef, served pink.

Match with Hicks Traditional Strong Cornish Ale. This dark-ruby ale is full-bodied and brimming with flavour, and robust enough to partner with rich and meaty beef.

BRIE,

CRANBERRY AND MUSHROOM WELLINGTON

Baked flaky puff-pastry wellington filled with sautéed thyme, garlic and mushroom, melted brie and a cranberry sauce.

Match with Proper Job. Our iconic Indian Pale Ale is flavoursome and citrusy so works with the mushroomy umami flavour, while the slightly bitter finish contrasts beautifully with the sweetness of cranberry.

APRICOT AND CHESTNUT ROAST

A rich and slow-roasted blend of apricots, chestnuts, mixed nuts, herbs and vegetables.

Match with korev. The lager's crisp, clean flavour cuts through the richness of this dish, providing a refreshing lightness that juxtaposes with the roast chestnuts.

ROAST CHICKEN

Bone-in, oven-roasted British chicken supreme with a crisp salt and pepper skin and a sage and onion pork stuffing.

All roasts are served with yorkshire pudding, rosemary and sea salt roasted potatoes, parsnips, seasonal veggies, cauliflower cheese and a rich gravy.

Match with Tribute. Our flagship Cornish pale ale is zesty so works with the chicken's peppery skin, while its orange and grapefruit notes provide a fruity companion to the herby stuffing.

A PINT WITH George

We're thrilled to announce the launch of Proper Job 0.5%. Brewing director Georgina Young shares the highs and lows of St Austell Brewery's journey into the world of ‘no and low’

WHAT'S BEHIND THE NEW LOW-ALC PROPER JOB?

Low-alcohol and alcohol-free drinks have been around for decades. Yet while it's still a smaller market than alcoholic drinks, there's been a huge increase in demand over the past five years. We're responding by bringing the big, juicy flavours of our flagship brand Proper Job to the low-alcohol market. We took time to evolve a brewing method to create a naturally authentic beer, with very low alcohol levels, that is worthy of bearing the name Proper Job.

HOW DID YOU DO IT?

Brewing at 0.5% abv is technically challenging. Our method controls the presence of alcohol-forming sugars by using high-temperature mashing (this prevents sugars being created at the very start of the brewing process) and a specific yeast strain that doesn't ferment maltose. We use a large proportion of Cascade, Willamette and Chinook – the signature hops for Proper Job –with a fermentation profile that gives us the best chance of developing the citrus and grapefruit flavours the full-strength version is famous for. The result? A clear, clean and crisp low-alcohol beer that naturally resembles Proper Job.

‘bringing the big, juicy flavours of Proper Job to the low-alcohol market’

WHAT DID THE DEVELOPMENT PROCESS INVOLVE?

Proper Job 0.5% was in development for a couple of years, during which time we undertook lots of trials, tastings, recipe modifications and internal and external testing – it was an intensive process! One of the things I love about the brewing industry is people's willingness to share their passion and experience, so the highs included working with eminent industry experts. It was a significant achievement when the first bottles went into production and we're really proud of the final result; we can't wait for people to try it.

WHAT'S NEXT FOR LOWALCOHOL PRODUCTS AT THE BREWERY?

We're still on a journey with Proper Job 0.5%. We're launching it in bottles in October and are exploring cans and draught too. Alcohol plays an important antimicrobial role in beers so, when introducing a low-alcohol product on tap, additional technical foodsafety considerations are required. I hope to build on the expertise we've gained while creating this new beer to add other low-alcohol beers to our portfolio.

Proper Job 0.5% is best served chilled from the fridge. We suggest enjoying it in one of our Proper Job half pint glasses, filled to the top and topped up as required.

25 years of Tribute

St Austell Brewery archivist Paul Holden shares 25 facts about the beer that went ‘ballistic’ and the brewer who created it

1

Originally known as Daylight Robbery (4.2% abv), Tribute was first brewed as a seasonal beer in the 2.5 barrel microbrewery on April 27, 1999.

2

Daylight Robbery was a limited-edition brew to celebrate the 1999 solar eclipse.

3 It was the first beer brewed by former head brewer Roger Ryman (1967-2020), who joined St Austell Brewery in April 1999.

4

The beer's original tasting notes read: ‘It has a rich honey amber colour which delivers a moreishly drinkable taste with full-bodied malt flavours balanced by fresh Oregon hops.’

5

Daylight Robbery's original label depicted a menacing highwayman in the foreground with the solar eclipse behind. The strapline for the beer was ‘Daylight Robbery is a criminally good beer’.

6

Daylight Robbery's success was unexpected. Roger said: ‘With Daylight I just thought, That's a nice pint, that's good, and then it just went ballistic. It had a great name and the timing was good, but a month after its launch it was the brewery's best-selling beer.’

7

The success of Daylight Robbery ensured its longevity. On April 4, 2001, the beer was first brewed and packaged as one of the brewery's core beers and renamed Tribute.

8

Due to its popularity with ale drinkers, Tribute was relaunched as a core brand in 2001 and became one of St Austell Brewery's core beer range alongside Tinners, IPA and HSD.

9

The name Tribute was a nod to the 150th anniversary of our independent Cornish brewery and all those who contributed to its success. The renamed Tribute also honoured the Cornish people: their spirit and unique approach to life.

10

The 2001 rebrand of Daylight Robbery came at a time when the brewery was brewing less than 15,000 barrels each year. By 2010, this had increased to 60,000 barrels of Tribute alone.

11

Purple was chosen for the new label as a nod to Princes Ale. This had been brewed by St Austell Brewery for 20 years from the late-1960s and had purple as its base colour.

12

Tribute's first label featured a map of Cornwall. It was later replaced by the coat of arms of the Duke of Cornwall, depicting 15 golden bezants (gold coins).

13

Other successful incarnations of Tribute include Tribute Export (5.2% abv) and Tribute Extra (5.2% abv), first brewed in 2009.

14

Before Roger Ryman arrived, St Austell Brewery brewed three times a week. The demand for Tribute soon saw three brews a day going through the plant.

15

On his visit to the brewery in 2001, King Charles (then Prince Charles) poured a pint of Tribute in the Hicks Bar, which led one St Austell Brewery team member to comment: ‘He will make a wonderful king … but a lousy barman!’

16

In 2016, Tribute's 330ml cans went global, following a major deal with British Airways to become the airline's onboard ale.

17

Tribute has sponsored many South West sporting events and teams over the years, from grassroots to premiership level. Current sponsorships include Bath Rugby, Plymouth Argyle and the Cornish Pirates.

18

Tribute was the best performing premium ale in supermarkets in 2023 and is available to buy in bottles nationwide. It's also one of the top ten cask ale brands available in British pubs.

19

St Austell Brewery's beer quality team test every batch of Tribute 101 times before it even leaves the brewery, to ensure the very best standards from grain to glass. This includes checks on abv, colour, aroma, clarity and flavour.

Roger Ryman with old and new versions of Daylight Robbery/Tribute

20

Roger Ryman sadly died at the age of 52 on May 20, 2020. His obituary in The Guardian read: ‘Roger Ryman was a brewer who stood out from the crowd. He brewed exceptional beers and he boosted the fortunes of St Austell Brewery in Cornwall by turning Tribute and Proper Job into brands that found acclaim with drinkers far beyond the West Country.’

21

The popularity of Tribute has had many lasting effects at the brewery. One such legacy is the installation of a small-batch brewery, which has not only created some outstanding experimental beers over the years but also continues to nurture the talents of many of St Austell's brewing team.

22

To celebrate the coronation of King Charles III on May 6, 2023, the brewery released bottled-conditioned beer Extra Special Tribute. It was brewed using 100 per cent English hops and Cornish barley at 7.4% abv to mark the King's accession to the throne at the age of 74.

23

As a tradition, St Austell Brewery releases Extra Special Tribute once a year. It's the same recipe people know and love but with more strength. It's bottle-conditioned too, meaning flavours of madeira and sherry will continue to develop over time as the beer matures.

24

Tribute was St Austell Brewery's first truly national beer and remains its longstanding flagship brand. It has won an impressive amount of awards over the years including two recent medals at the prestigious International Brewing Awards 2024.

25

Roger was an exceptional talent and is much missed at the brewery. Despite also developing korev and many other award-winning small-batch beers, for many it is Tribute that constitutes his legacy.

BRITISHHip hops

British hops are enjoying a revival. New varieties, crop innovations and a focus on sustainability are seeing drinkers rediscover a taste for beers crafted from local ingredients

Over the past decade British hop farmers have had a pretty tough time. Between 2011 and 2023, the International Hop Growers' Convention estimates that the acreage devoted to growing hops in this country has halved, with producers either leaving the sector or devoting their land to other crops.

At the time of writing, only 45 farmers are growing British hops and, with the exception of the USA and New Zealand, it has been a similar story across the globe. But beer drinkers of the world – and especially in the UK – shouldn't despair. To paraphrase the English writer Samuel Johnson, brewing in 2024 will be the triumph of hops over experience.

STARTING A REVIVAL

For Paul Corbett, managing director of UK-based hops supplier Charles Faram, things are definitely looking up. ‘Make no mistake, hop farming has been hard for quite a while,’ he says. ‘Times and tastes have changed over the years and Covid-19 was hugely damaging because people had to stop going to the pub. But the UK was ahead of the game when it came to adapting to brewing's new normal and things are definitely looking better.’

Although the company has a history tracing back 150 years, since the 1980s Charles Faram has been a grower-owned supplier of hops and in recent years has shifted its focus to champion independent producers. It now works closely with regional breweries like St Austell Brewery.

CHANGING TASTES

Paul recalls that when he joined the company in 1989 Charles Faram stocked just three varieties of hops. Today, the team stock over 160 from across the globe and are developing their own British varieties which are better suited to the UK climate and deliver the flavours the modern beer drinker demands. Newly bred variants such as Harlequin, Olicana and Jester are now the hip hops on the block.

‘Traditionally, we Brits preferred best bitters and milds that used stalwart industry hops like Fuggles and Goldings,’ he says. ‘Nowadays, people want something more citrusy and fruity that delivers an intense flavour. It's similar to the way tastes changed with the growth of New World wines from New Zealand, South Africa and California. It is up to suppliers like us and beer producers like St Austell Brewery to respond to that demand. For us, there is nothing more exciting than developing a new variety of hop in our breeding programme, that five years later is being used commercially to create an original beer.’

‘newly bred variants such as Harlequin, Olicana and Jester are now the hip hops on the block’

Paul Corbett, managing director of hops supplie r Charles Faram

KEEPING IT GREEN

Alongside the innovation of varieties, perhaps the biggest factor in the resurgence of British hops has been the focus on more sustainable farming practices.

Because of the impact of climate change, the development of new strains that can thrive in the UK's warmer temperatures has been vital. Similarly, concentrating on varieties that are less susceptible to disease and require less pesticides is both cost effective and environmentally sound. Regenerative farming techniques are also increasingly popular as they reduce soil erosion and improve nitrogen levels.

‘One of the first things we do when we put newly developed seedlings into a greenhouse is to blast them with powdery and downy mildew,’ Paul explains. ‘Of course, not all of them survive. But for the varieties that are not susceptible to disease, anecdotally our growers are saying they're using 20 per cent less chemicals and fertilisers, which is fantastic.’

NATIONAL ANTHEM

However, despite the sustainable significance, the most important thing about hops is how they taste and how they influence the flavour of beer. Fortunately, Charles Faram and St Austell Brewery have worked together for years to create award-winning brews like Tribute pale ale, korev lager, Proper Job IPA and, most recently, Anthem British pale ale – and 100 per cent of Anthem's ingredients are homegrown here in the UK.

‘It's quite rare for new styles of beer to use purely homegrown hops and malt, but Anthem is a wonderful showcase for what this country can produce’

‘It's quite rare for new styles of beer to use purely homegrown hops and malt, but Anthem is a wonderful showcase for what this country can produce. It features four newer hops that give it a refreshing, fruity flavour. And, for me, it represents the ultimate in sustainability because nothing needs to be imported.’

The other benefit for Paul is that he is required, from time to time, to head down to St Austell and deliver hops personally. And if there is an opportunity to sample some of the beers the team have been working on at the same time, well, it would be rude not to.

‘To be a small part of the brewing process at St Austell Brewery makes me very proud,’ he says. ‘We work incredibly hard developing our hops, so when it's used to support local industry in the creation of a British product you can't help but feel patriotic.’

Anthem is brewed with 100 per cent Brit ish ingredients

beers for Winter

When it's cold outside, cosy up with our limited-edition seasonal beers

We're striking a chord with this year's limited-edition ales, which have seen our brewers crafting delicious seasonal cask beers based around the theme of music. Here we reveal the final two in the series, which are available this winter.

Our brewing director Georgina Young says: ‘We've named the beers after iconic songs and created a playlist for each (which you can follow by scanning the QR code on the pump) so pub-goers can keep grooving long after last orders.’

THUNDERSTRUCK Available from September 1

Thunderstruck, inspired by the classic AC/DC song, is a full and rich English ale (4.5% abv) that serves as the perfect drink for savouring as the nights draw in. Mahogany in colour, this comforting beer has an aroma of dark fruits, treating the palate to a fruity and malty flavour profile. It's a rock and roller of a pint ...

STEP INTO CHRISTMAS Available from November 27

We round off the year with a complex, flavoursome and fullbodied Christmas stout (4.5% abv). This festive favourite, packed with malt and chocolate flavours, is crafted by our very own brewing apprentices. It's our Christmas present to you!

St Austell Brewery's seasonal beers are available in select pubs across the UK.

CLUBCask

Creative flair is the name of the game at Cask Club, where our small-batch brewery team turn passion projects into innovative limited-edition beers

‘Cask Club is essentially a development test kitchen for brewers,’ says brewing assistant manager Barnaby Skerrett. He's referring to the very personal nature of small-batch brewing, where brewers have creative licence to bring something special to the table.

This can lead to as many as 30 new cask ales a year, some of which are rolled out to become flagship St Austell stalwarts – even Tribute started life as a limited-edition small-batch brew!

FLAIR NOT HOT AIR

The idea of a blank beer canvas for brewers may sound fun, but in practice making a small-batch brew is a skill that needs some honing.

‘One of the first things you see when new brewers start is they want to pack their small-batch beers with tonnes of fruit, or do something really wacky and wonderful like adding gold leaf to it,’ Barnaby says.

‘It's a lot of fun, yes, but by the time it becomes the finished product the original vision can be lost in translation. I always say to brewers: “Take a style everyone knows and prove you can do it well”.’

BREWERS' SHOWCASE

Cask Club is not only a terrific platform for brewers to demonstrate their passions and talents, but also a fantastic showcase for ingredients.

‘We've been collaborating with cutting-edge hop suppliers and use some very special varieties in our small-batch brewing,’ says Barnaby.

There are incredible nuances of flavour in these experimental varieties, but in the hands of the big players certain characteristics are often stripped out or substituted. The difference at Cask Club is that the brewers aim to showcase these nuances, using leading technology in a way that the bigger breweries can't. Barnaby says: ‘We have the opportunity to say “Look at this; it's really exciting" and then put it right at the forefront of what we're doing in Cask Club.’

SPOILER ALERT!

The future is analogue, apparently. After dabbling with AI-generated beer recipes for Cask Club last year, Barnaby is heading in completely the opposite direction next year with a recipe inspired by Dungeons & Dragons

‘I'm going to list all the ingredients, mark them by number, then use random dice to call the shots,’ he says. In the hands of an experienced brewer who knows how to craft a quality product – no matter which way the dice fall – it demonstrates the kind of experimental attitude that small-batch brewing encourages.

WHAT MAKES CASK ALE SO SPECIAL

Cask ale is a living beer that's unpasteurised and unfiltered, giving it a fresher flavour and shorter shelf life, so quality ingredients are crucial. Unlike kegged beer (which is deliberately carbonated), cask beer's bubbles are derived naturally from the fermentation process inside the barrel. This allows flavours to develop as the beer ages.

Brewing as sistant manager

B arnaby Skerrett

Fresh releases

October 4

Piney the Elder

A resinous and crisp 4.5% spruce IPA, brewed by Felix Granell. This golden beer is spiked with grapefruit and bitter fruit notes with a peach, pine and citrus aroma.

October 18

Friday Beer

A 5% heritage beer from our brewing director Georgina Young. Malty, rich and comforting, it's perfect for winding down with at the end of the week.

October 25

Small Simple Pleasures

A crisp and refreshing West Coast IPA. The 4% beer from brewer Jack Stirrup tastes of citrus and biscuits and has a floral and grapefruit aroma.

November 1

Captain's Tipple

An English hopped hazy pale ale from Lee Small. Pineapple, peach and tropical fruit pack a punch in this 4% brew.

November 15 Quantum Hop (Charles Faram and Abstrax collaboration)

This zesty and tropical 4% brew made by Barnaby Skerrett is a hazy pale ale made with Admiral, Olicana, Harlequin and Quantum hops.

November 22 Off Leash

A 4.8% red ale from Rob Alder, with comforting orange, toffee and toast notes.

November 29

There Can Only Be One

A sweet, creamy and moreish port stout perfect for the festive period. This rich 5% brew is created by Mark Heamen.

Find limited-edition Cask Club beers at select South West pubs (scan the QR code for more info) and at the St Austell Brewery Visitor Centre.

Landlords Meet the

We're proud to partner with over 120 South West-based licensees, who run pubs across St Austell Brewery's leased and tenanted estate. We cracked open a cold one with four of these landlords to find out more about them and their thriving businesses

NEW LOOK FOR THE GEORGE INN, PLYMPTON

The George Inn reopened in summer 2023 following a refit that transformed the 18th-century coaching house. Dan and Beth McRae-Bothwick have also taken over the reins to see the pub into its next chapter.

The upstairs function room has a new bar and seating for private dining and functions and there's a new kitchen team who are passionate about championing local suppliers. One of the most impactful changes, however, is the pub's outdoor area. The beer garden has doubled in size and includes new seating, planters and a korev bar.

Speaking about the refurbishment, Dan said: ‘It's really exciting to see the changes come to life. We've worked with St Austell Brewery to honour the history of the building and make the most of those features while making the pub feel warm and cosy, with comfy seating and a new wood burner.

‘We really listened to what the people of Plympton asked for. We want it to be a community pub and we're looking forward to being here for many years to come.’

NEW LANDLORDS AT THE JUBILEE INN, PELYNT

Over the summer, a much-loved pub in the Cornish village of Pelynt reopened with new landlords at its helm.

The Jubilee Inn had been closed since the start of 2023 but is now back in business with Linda and Steve Mason behind the bar. It's the first pub they've run.

The pair moved from Buckinghamshire to take on the 16th-century inn, which has a big beer garden for soaking in the sunshine and nine bedrooms for overnight guests. They have sustainable plans for the site (which was originally a farm) in the future, including installing solar panels and harvesting rainwater to flush toilets.

Being based in Cornwall while in the Navy and starting her family, Linda was always keen to return to the area one day. She said: ‘We had looked at a few pubs and on the same day we knew we had lost out on another, we were shown the Jubilee Inn. As soon as we walked in, we just thought, yes.

The locals have been wonderful with people popping in to say hello as soon as we arrived. We've fallen in love with the pub and the community.’

Dan and Beth McRae-Bothwick

Linda and Steve Mason

The Jubilee Inn

IMAGE: PAUL SLATER

‘Our

pies are a guest favourite. We make them ourselves and they're the perfect comforting dish in the colder months’

REOPENING THE EDGCUMBE ARMS, CREMYLL

A Cornish pub next to the River Tamar and historic Mount Edgcumbe reopened its doors with new landlords this year.

Dan Cocks and Viki Roberts are no strangers to the pub industry. Before taking on the 18th-century pub in east Cornwall, they ran the White Horse in Launceston for over a year.

Bringing five staff from their previous pub with them on their new venture, they hit the ground running from day one.

Dan said: ‘We like a challenge so when St Austell Brewery showed us this pub, we thought, Wow – it's a no-brainer. The business has a proper family feel and it was just something we wanted to be a part of.’

Viki added: ‘There's massive seasonal trade and plenty of visitors but we know there's a community here, which we want to be part of. That's really important to us. This isn't a faceless business; it's ‘Dan and Viki's pub’. Our team are right at the heart of our business too. We want to integrate into the community, listen to people and give our guests what they want from their local.’

SEASONAL DELIGHTS AT THE CASTLE INN, LYDFORD

The Castle Inn is popular with locals and South West visitors alike. In fact, it scooped Devon Pub of the Year at the Devon Tourism Awards in 2023.

Hannah Mayne and Jared Lothian, who run the pub, were overjoyed with the accolade. Hannah said: ‘It was fantastic! Not just for us, for everyone who works so hard to make the Castle what it is. It gave us all a big boost and reaffirms the good in what we've created.’

Summer may be over but there are plenty of reasons to visit this welcoming and cosy pub during the seasons ahead.

Hannah said: ‘There's a delicious venison dish we serve in autumn with celeriac and blackberries. Our pies are a real guest favourite. We make them ourselves and they're the perfect comforting dish in the colder months. A great pairing for a pint of Proper Job by the fire.’

‘We have our community fireworks display and bonfire in the field nearby too, which we put on every November. We work with Sonic Fireworks to create a huge spectacle, and we always get a great turnout. It's something our community really cherishes.’

Find out more about running a pub

Dan Cocks and Viki Roberts

Hannah and Jared (second and third from right) at the Food Dri nk Devon Awards

in the steps of literary Giants

Archivist Paul Holden takes us on a tour of Cornish pubs where writers such as Virginia Woolf, Dylan Thomas and Charles Dickens raised a glass

CHAPTER 1 THE BADGER INN, LELANT

Our trail for lovers of English literature begins at The Badger Inn in the pretty village of Lelant just outside St Ives.

The English novelist Virginia Woolf was a visitor to the hotel in 1909, at a time when the pub was known as the Lelant Hotel and Thomas Dunstan was landlord.

The author's letters note that she arrived at 10.30pm on Christmas Eve, having caught the 1pm train from Paddington. Thomas and his wife Sarah were no doubt surprised at this late booking but would probably have been glad of the business as they had no other guests.

On Christmas Day, in a letter to her artist sister Vanessa Bell, she wrote: ‘I am so drugged with fresh air I can't write, and now my ink fails. As for the beauty of this place, it surpasses every other season. I have the hotel to myself – and get a very nice sitting room for nothing. It is very comfortable and humble, and infinitely better than the Lizard or St Ives.’

The former sitting room to which she alludes is now the area with a fireplace at one end of the bar.

On Boxing Day, Woolf wrote to her brother-in-law Clive Bell: ‘It is past nine o'clock, and the people still sing carols beneath my window, which is open, owing to the clemency of the night. I am at the crossroads, and at the centre of the gossip of the village.’

‘I am so drugged with fresh air I can't write, and now my ink fails. As for the beauty of this place, it surpasses every other season’

Although Woolf's famous novel To The Lighthouse is set on the Scottish Isle of Skye, it's widely acknowledged to be steeped with imagery from her stays in Cornwall.

She continues in her letter to Clive Bell: ‘Then there is a lighthouse [Godrevy], seen as through steamy glass, and a grey flat where the sea is. There is no moon, or stars, but the air is soft as down, and one can see trees on the ridge of the road, and the shapes of everything without any detail …’

The following day, Woolf wrote to her friend Violet Dickinson: ‘I have been tramping about the country and dabbling in the Atlantic. It is as soft as spring, and at 10 o'clock at night I sit with my window open; old farmers are saying goodnight and calling the weather dirty beneath me. How anyone with an immortal soul can live inland, I can't imagine; only clods and animals should be able to endure it.’

Virginia evidently enjoyed her visit as she was back again in March 1910, accompanied by her sister and brother-in-law, Vanessa and Clive Bell. It's likely that she was at the hotel again on Monday September 5, 1910, at the end of a walking holiday with Jean Thomas, owner of the Twickenham nursing home where Woolf had recently undergone a rest cure for mental fatigue. In correspondence she mentions spending her last night in Cornwall at Lelant.

The lease of the Lelant Hotel was taken on by St Austell Brewery in 1934 and the freehold purchased in 1961. In 1975 it was renamed The Badger Inn.

Virginia Woolf

The Badger Inn

CHAPTER 2 THE SHIP INN, MOUSEHOLE

The second leg of our literary trail takes us 12 miles across Cornwall to the south coast and the characterful fishing village of Mousehole. During the 1930s, the poet Dylan Thomas declared it to be ‘quite the loveliest village in England’

Indeed, in 1937, the small Cornish village had been the honeymoon destination of Thomas and his new wife Caitlin after they finally managed to get married in Penzance. It was their third attempt (having twice drunk their wedding fund).

During this time the Ship became a favourite haunt and today you can still visit Dylan's Corner, an area of the bar that remains dedicated to the poet.

Thomas isn't the only artistic person of note to have frequented the inn. With the arrival of the railway to nearby Penzance in 1859, the town became, as one commentator put it, ‘The most painted spot in the British Isles’

The Ship Inn would have been frequented by many from the artist colony created around Newlyn and Mousehole. The Harbour Window by Stanhope Forbes RA (1857-1947) was painted in the upstairs room of the Ship Inn, the model being Annie Blewett, who lived in the neighbouring grocer's shop.

Today, the Ship Inn is a part of the brewery's managed pub estate and serves perfectly poured pints, of which Thomas would have undoubtedly approved.

The Ship Inn, Mousehole

Dylan Thomas Image: Rosalie Thorne McKenna

CC BY-SA 4.0

IMAGE:

CHAPTER 3 THE LOGAN ROCK INN, TREEN

The last stretch of our route takes us seven miles along the beautiful south coast of Cornwall to the small village of Treen and the Logan Rock Inn.

During the 19th century, the inn was popular with tourists, including literary legend Charles Dickens, who stayed there while visiting one of Cornwall's most famous attractions: Logan Rock.

Legend had it that the stone overlooking the beaches of Pedn Vounder and Porthcurno could easily be rocked by hand, yet was impossible to dislodge despite weighing somewhere between 60 and 80 tons.

The myth prevailed until 1824 when the claim was put to the test by Lieutenant Hugh Goldsmith RN (a nephew of the poet Oliver Goldsmith) and 14 loyal men who managed to dislodge the rock in what was, most likely, a drunken wager.

The reaction to such an act of wanton vandalism caused uproar and The Admiralty insisted that Goldsmith restore the rock back to its original position, a seemingly impossible task that, astonishingly, was fulfilled on November 6, 1824.

So far and wide was this feat reported that the rock became part of the standard tourist itinerary. The Logan Rock Inn became the base where vehicles would offload passengers and local guides would charge visitors to see the attraction.

Several visitors have recorded their stay at the pub although the most significant was published in an 1852 edition of Household Words, an unillustrated weekly magazine mostly written and edited by Charles Dickens.

Dickens, along with the artists Clarkson Stanfield and Daniel Maclise, visited Treen in the winter of 1842. In his story entitled Still on the Wing, Dickens noted: ‘We now are going to try the environs of the Logan Rock: and this is the village; a droll,

crinkum-crankum, helter-skelter group of houses, over which might float a flag with the inscription, “THE WORLD'S END”. No one would deny its propriety.’

He describes the pub as: ‘A tidy, comfortable looking snuggery, with clean white window-curtains, and a prepossessing appearance of well-aired beds, where a botanist, an artist, or a pen-and-ink gentleman might put up for a week, and profitably pursue his studies in the neighbourhood.

‘I have only to observe further, that if the sign of this inn is an accurate representation of the Logan Rock, my curiosity is satisfied, and I do not care to see any more of it.’

Other notable visitors to the rock, although not necessarily to the pub, were authors Robert Ballantyne, Wilkie Collins and Virginia Woolf.

In 1957, St Austell Brewery leased the inn from the National Trust who had been bequeathed it from the late Alice Molyneux Favell. They bought it outright in 1991.

‘a tidy, comfortable looking snuggery ... where a botanist, an artist, or a pen-and-ink gentleman might put up for a week’

The Logan Rock Inn

Charles Dickens

Citizen science powered by korev

korev is calling on volunteers to hit the coast and join vital research into ocean health by monitoring seaweed

According to the United Nations, the ocean generates 50 per cent of the oxygen we need, absorbs 25 per cent of all carbon dioxide emissions and captures 90 per cent of the excess heat generated by these emissions.

As the ocean is so much more than just a beautiful backdrop to a pint, we have extended the partnership between korev and the Marine Conservation Society for a fourth year. This means we can continue to support the UK membership charity as it campaigns for a cleaner, betterprotected, healthier ocean and tackles threats to habitats and species from plastic pollution, climate change, forever chemicals and sewage.

In 2025, the Marine Conservation Society logo will appear on korev cans in supermarkets, with 10p from every pack of cans sold donated to the charity, along with 10p from every pint of korev sold in our managed pubs across the South West.

In addition, each bottle of New Zealand Sauvignon Blanc (our latest wine brand in managed pubs) sold will generate a 20p donation.

‘Over the years, St Austell Brewery has kindly supported us through donations and the volunteering work of its pub teams and the communities around them,’ says Hannah Bester, head of volunteering and citizen science at the Marine Conservation Society.

‘Those involved in our beach cleans have removed rubbish from the marine environment and, while doing so, have also operated as citizen scientists by logging the type of rubbish they've found.’

In July, the Marine Conservation Society released the latest findings from this research, which indicated an 80 per cent drop in the number of plastic bags washed up on UK beaches in the decade since a mandatory fee was imposed for single-use carrier bags.

‘The contribution of the citizen scientists to this ongoing research has been invaluable,’ says Hannah. ‘Understandably, researchers leading science projects can't be everywhere at once, so citizen scientists are essential to the collection of data on our vast ocean.’

In light of this, we're also getting behind the Big Seaweed Search – a collaboration between the Marine Conservation Society and the Natural History Museum. People are being encouraged to visit rocky areas of the coast just before low tide, to log 14 of the 650 seaweed species found around our shores. The findings will inform vital research into the impact of environmental change on our seas – specifically, the effects of rising sea temperature, ocean acidification and the arrival and spread of non-native species of seaweed.

‘Guidance on seaweed identification and how to safely gather and record your data is all provided, so it's easy to get involved as a citizen scientist,’ says Hannah. ‘What's wonderful is that volunteers are also enjoying time on the coast, often with family and friends. While they're looking for seaweed, they're also discovering other life forms within the rock pools. As a result, they tend to become more mindful and connected to the marine environment, so it's a win-win for everyone.’

‘Citizen scientists are essential to the collection of data on our vast ocean’

Become a citizen scientist

Marine Conservation Society x korev beach clean

ST AUSTELL BREWERY CHARITABLE TRUST

CELTIC BEER FESTIVAL IS BACK!

Take a dive into the world of beer and discover new hoppy finds at our annual Celtic Beer Festival – Cornwall's biggest charitable beer fest – which takes place at St Austell Brewery in Cornwall on November 30.

Last year's event was a smash-hit: revellers raised an incredible £20,000 for the St Austell Brewery Charitable Trust, which helps support charities and important causes across the South West.

This year's festival will again be in aid of the Charitable Trust, with ticket holders able to help us raise crucial funds for worthy causes while also enjoying first-rate drinks. Showcasing over 100 beers from some of the finest British brewers, the festival is an opportunity to sample a variety of exciting brew styles and flavour profiles.

The party will be in full swing through the day and into the evening, and includes a cracking bill of live music and street food vendors.

Reminiscing about last year's festival, St Austell Brewery's brewing director Georgina Young said: ‘I was blown away by the support and atmosphere for our much-loved festival, which we hadn't been able to run for a few years due to Covid-19. It was clear people were so happy to have it back, and plenty of fantastic beer was enjoyed alongside some brilliant live music.

‘It was a delight to take the helm of the festival and work with fellow brewers to create a diverse line-up of beers across our four bars – from stouts, sours and weissbiers to super-hoppy double IPAs. I can't wait to unveil the beers planned for this year's event and raise as much as we can for charity in the process.’

Scan the QR code for more information on the line-up and to secure tickets.

LIFE-SAVING SPONSORSHIP

In May 2024, St Austell Brewery employees, along with friends and family (and some furry companions) completed a 12-mile sponsored walk from The Borough Arms in Bodmin to the Shipwrights pub in Padstow to raise funds for our Heart of the Community campaign. The 80 walkers raised over £10,000, which will go towards installing defibrillators outside St Austell Brewery pubs in isolated communities.

Our chief executive Kevin Georgel said: ‘The event had a fantastic turnout and a wonderful atmosphere. I'm so proud of the effort our teams – and their friends and family who joined us on the walk – have put in to back this important campaign. We've already installed 41 defibrillators – three of which have saved lives. We're continuing to fundraise to reach our target of 55 installations.’

THE SKY'S THE LIMIT

Congratulations to Jess Higginson and Kim Chick, team members at the Old Custom House in Padstow, who completed a skydive in August and raised over £700 for our Charitable Trust. Scan the QR code to watch their skydive.

‘We would both like to say a huge thank you to everyone who donated, ’ said Jess. ‘The Trust helps various causes, including supporting local schools, providing assistance to community groups and contributing to environmental conservation efforts. It also focuses on helping vulnerable individuals by funding health and welfare programmes, ensuring those in need receive the support they deserve

‘We had an amazing day and got to experience something so surreal in our beautiful county.’

PEDAL POWER

A round of applause to the Borough Arms' team members Lily Sammels and Alice Norris, who cycled from the Bodmin pub to the Shipwrights in Padstow in August, raising £300 for our Charitable Trust.

CREATING OPPORTUNITIES

One of our recent Charitable Trust donations was the purchase of a Mobi-Chair, an adaptive floating wheelchair, for AdSurf in Bude. The Cornish company provides surf lessons and experiences for people with disabilities, are neurodivergent or who have mental health conditions.

Trustee Gill Cox, whose son Cyril is the surf lead at AdSurf, said: ‘This is our first Mobi-Chair and it's an important piece of equipment. Some people who have previously come to us at Summerleaze Beach haven't been able to access the water due to certain disabilities, but this enables us to offer sea experiences for more people. I'm choked up that we've got it.’

Fifteen-year-old Logan (pictured) was the first to test the surf wheelchair and said: ‘It was nice and comfortable and felt safe. Surfing gives me freedom; it's the one time you get to feel free and your mind is clear.’

Logan's mother said: ‘AdSurf gets Logan out and doing things that the average person can access. It makes life so much easier and more fun.’

St Austell Brewery's external relations director Piers Thompson said: ‘Incredible causes like AdSurf enhance the lives of people in the South West and beyond with their work, and that's why we were delighted to support them.’

Find out more about our charitable trust

Heart of the Community sp onsored walkers

IMAGE: PAUL RICHARDS

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beyond the south west

Meet Jordanna Greaves, co-founder of London's artistic hub GROW, and discover how our beers are going down in Hackney Wick's creative community

GROWING COMMUNITY

GROW is a grassroots indie creative space, bar and kitchen that nurtures local and international talent.

Jordanna explains: ‘Although we're an independent entity, GROW makes up one unit in a large creative ecosystem incorporating over 50 studios of artists, makers, painters, ceramicists, sculptors and more.

‘Our identity is rooted in performance and musical arts, and we're very events-led. Expect high-quality global performances, with up to six events per week, from live jazz nights and indigenous didgeridoo masters to Afro-Latin conga drumming and Japanese contemporary dance.’

SUSTAINABLE ETHOS

Fuelling the action is a bar and kitchen – and Jordanna and team are very discerning when it comes to their suppliers.

‘It's our ten-year anniversary this year and I'm pleased to say that, from day one, putting people and planet first has been top of our agenda,’ she says. ‘For example, it's always been part of our ethos to pay the London Living Wage to our staff and we've used Ecotricity from the beginning. We're not driven purely by profit and the green initiatives were never a PR tool; it's just how we believed a business could work if you chose to do it that way.

‘This is reflected in the suppliers we use for our food and drink offering. We keep to a small selection of products, and, in terms of beer, St Austell is one of only two breweries we work with.’

Jordanna Greaves, co-founder of GROW

growhackney.co.uk | @growhackney 98c Wallis Road, Hackney Wick, E9 5LN

WHY ST AUSTELL BREWERY?

Jordanna explains how the brewery's ethos aligns with GROW and how the spark that lit the fire was started by her partner and co-founder Reuben Jacobs.

‘We've partnered with St Austell Brewery from almost the very beginning of the GROW journey as we were looking for a lager that tasted excellent but didn't compromise on ethics. My partner is from Plymouth so we were aware of the brand, but it was when Reuben was in a pub in Cawsand and had a pint of korev that he realised, ‘Yes! This could be the answer to our dilemma.’

‘We really like that the brewery is an independent, family-run business and provides much-needed local employment in Cornwall.’

CORNISH CONNECTION

Although 290 miles separates the brewery and GROW, Jordanna believes the connection brings a flavour of the South West to the London venue.

‘Visitors from Cornwall love spotting korev and Proper Job at GROW. For others, I think it gives them a sense that they're on holiday; people are refreshed by it and like the story behind it. We're the only venue in London serving korev on tap and it gives us a real uniqueness in the capital. We're very proud of the association.’

SAY HELLO TO ADVENTURE this Winter

50% OFF STAYS OF TWO-NIGHTS OR MORE

Spend your days diving into wild waters, exploring moorlands and discovering hidden gems. And, at the end of it all, sink into sumptuous slumber in one of our cosy pubs across the South West.

*50% off stays between 2nd January - 17th February 2025 with code NEWYEAR **50% off stays between 20th February - 6th March 2025 with code SPRINGTIME

To book, scan the QR code.

*book by 1st January 2025 **book by 1st February 2025.

Receive 50% off when you arrive between Sunday and Wednesday.

on Game

The game season provides wild inspiration for our menus in autumn and early winter, explains our head of food, Lewis Allington

As the air turns crisp and the leaves change colour, we know we're into game season. And, with people becoming increasingly adventurous with their food discoveries, autumn and winter are the perfect time to opt for one of the many glorious game dishes on our menus.

‘A great reason why we chose to focus on game is that it's sustainable, natural and free-range, which makes it a great alternative to farmed meat. For us, game is as big a category in seasonality as English strawberries or Jersey Royal potatoes and, as a result, should only be eaten when the season for each of them is reached,’ says Lewis Allington, our head of food.

The array of flavours that game can offer flies in the face of the traditional – and sometimes unfair – reputation of game meat tasting strong when, in fact, it can offer exquisite and delicate flavours as well as rich and heartwarming ones. The range of flavours isn't game's only trump card either. It's a healthy option too: game animals and birds roam freely, and their foraged diet – typically made up of berries, herbs and insects –creates a meat that's consistently low in fat and rich in protein. With less fat and more muscle than, say, beef or chicken, game doesn't have to be cooked for as long, which explains why chefs typically prefer to serve game meat pink rather than well done.

IMAGE: PAUL RICHARDS

‘for us, game is as big a category in seasonality as English strawberries or jersey royal potatoes’

Ultimately, game season offers the chance to dine on fresh, flavourful produce, and we can offer a whole host of tasty game dishes from several fantastic shoots on our doorstep. Each recipe has been honed and crafted by our chefs and tells its own story of tradition, culture and provenance. ‘Game is something we get very excited about because when done properly, it really is a treat, ’ adds Lewis.

VENISON

‘We source our game from Walter Rose & Son traditional butchers in Devizes, who do a brilliant job. We also work with Tom Marshall from the Cornbury Estate who supplies us with the most incredible venison which is all shot by himself and dressed in his own licensed unit,’ explains Lewis. Renowned for its succulent texture and deep flavour, venison is arguably the healthiest of all the game meats, with far more protein than other red meat. Remarkably, venison only contains about 1 per cent fat (compared to 11 per cent in beef and 10 per cent in lamb) and, even better, it can also give you a mega dose of omega-3 fatty acids. And that's not all. It also offers high levels of iron while being packed with vitamin B, including B2 and B3 (both of which are said to help regulate metabolism) as well as B6 and B12 (which are thought to help prevent heart attacks and strokes).

RABBIT

This is another incredibly good source of protein with a balance of omega 3 and 6 which are thought to help protect against cancer. Lewis says, ‘We've included a rabbit cacciatore – a rich and comforting Mediterranean stew – on the autumn and winter menu in many of our pubs.’

GAME BIRDS

The likes of pheasant, guinea fowl and pigeon are often maligned for being too dry. In truth, they're often just overcooked. As well as offering lighter flavours, these birds are incredibly good sources of protein, while also being rich in minerals including iron and zinc. They also contain far less fat than duck and chicken.

Pheasant is often a go-to for game newbies as it's one of the game birds that's thought to be most similar to chicken.

holly's perfect pairings

Up your game with these carefully matched picks from our head of wine

Holly Ninnes

Pairing the right wine with game always seems to be more analysed than wine pairing with other meat, if only because the flavour of game is very distinctive. Our chefs have created an inspiring range of game-based dishes this season and our wine expert Holly has paid just as much attention to complementing them with some cracking drops.

Holly shares her autumn and winter wine picks with the standout red and white she recommends matching to a number of game dishes in our pubs.

PINOT NOIR

Pinot Noir is a super-versatile red grape for food in general, but it really comes into its own with game as it mimics the meat's juicy yet earthy flavours.

Why not try

Dreambird Pinot Noir, Romania

It's notoriously hard to get bang for your buck with Pinot Noir but Romania goes against the grain and produces juicy yet smoky wines with a good depth of flavour. This is a great example, with red-berry succulence and a fresh kick to the finish.

Pair with

Venison and pork scotch egg

Served with black-garlic mayonnaise, parmesan, watercress and chives.

Venison carpaccio

Served with pickled vegetables, prune and apricot spiced puree, parmesan crisps and micro coriander.

Braised venison faggot

Served with swede puree, spiced plum jam, crispy kale and a red wine sauce.

CHARDONNAY

Chardonnay is one of the world's most popular grapes because of its incredible versatility and range of flavours.

Why not try

The Last Stand Chardonnay, Australia

This unoaked Aussie Chardonnay is refreshingly zesty with citrus acidity, hints of spice and a clean, bright finish.

Pair with

Pan-fried guinea fowl

Served with freekeh risotto and a red wine sauce.

Roasted partridge

Served with celeriac puree, rainbow carrots, sautéed savoy and streaky bacon cabbage, sage and a cider cream sauce.

Rabbit cacciatore

Served with creamy mashed potato and Tenderstem broccoli.

Did you know that St Austell Brewery's history in wine links back to its origins when it was founded in 1851 as Walter Hicks Wines & Spirits?

From a small shopfront in St Austell's historic Church Street, Walter's ability to select the best wines earned him a reputation for excellence among the town's wine connoisseurs, allowing him to expand the business to include commercial brewing. Walter never lost his passion for wine and we continue to supply an ever-expanding list of exciting wines.

power Flour

Our carb game has gone next-level since we started working with Baker Tom's Bread. Owner Tom Hazzledine tells us the flavour-charged story behind his ethical bakes

IMAGE:

PAUL RICHARDS

‘we've been using regenerative flour from day one – long before it became a buzzword’

Ameeting with fate led Tom to his baking destiny. Fresh from a gap year in India, he landed a summer job at a local farm shop in Cornwall, which one day experienced a bread emergency – so he popped home to bake a couple of loaves. They sold out, then subsequent orders also sold out, and Baker Tom's Bread was born.

Almost twenty years later, the business has grown somewhat. Forget a couple of loaves; nowadays the team get through 8-10 tonnes of flour a week. That's a far cry from the late noughties when, as Tom says, ‘I used to buy a kilo from Sainsbury's and take it home on my bike’

SUSTAINABILITY FROM THE START

We sell over 330,000 burgers in our pubs each year, so it's vital that we have the right supplier for the rolls used to craft them. We started working with Tom and his team not only because of their delicious reputation for baking flavourful sourdough, focaccia, scones and rolls – the latter of which we order about 100,000 a month – but also for his attitude towards a more sustainable way of working, which matches the exacting standards we demand of our partners.

Although sustainability tends to be an overused term these days, for Tom it was important to source ethical flour from the get-go.

‘We've been using regenerative flour from day one of the business – long before it became a buzzword,’ he explains. ‘It aligns with our brand's core values and my personal core values – we won't just use any old mill.’

ORGANIC OR REGENERATIVE – WHICH IS BETTER?

‘We've started calling our bread ‘regenerative organic’ because people started saying they wanted regenerative instead of organic ... in fact, organic is the gold standard and regenerative is silver standard! The reason we use organic flour is down to pesticides – the way the flour is treated.

‘The producers we use are the ones we want to work with because they're doing something good, not just because they want to sell you flour.’

With such a dedication to origin and quality, it's no wonder Tom and his skilled team (many of whom have become bakers after side-stepping from a role in the bakery as packer or driver) are handcrafting the very best additiveand preservative-free bread. It's the kind of high quality and excellent flavour that both our chefs and guests expect when they dine at a St Austell Brewery pub. That's why you can enjoy one of Tom's regenerative rolls every time you order a burger dish in one of our managed pubs.

IMAGE: PAUL RICHARDS

finds Favourite

Looking for a gift for a choosy chum? If you're in Cornwall, head to St Austell Brewery's shop for award-winning beers and quality kit with Cornish creds

SEE THE LIGHT

St. Eval creates exquisite pots, candles and home fragrances inspired by the natural surroundings of the company's north Cornwall HQ. Choose seasonal scents such as oak, amber and moss pillar candles to recreate a slice of the Cornish countryside at home.

MARVELLOUS MERCH

Got a mate who's in the Tribute tribe, devoted to Proper Job or crazy about korev? Our branded items – from tote bags, cups and clothing to backpacks, bottle openers and rugby balls – will give them something to rep their favourite beer.

COOL CUSTOMER

YETI is the ultimate outdoor brand for insulated accessories – from cool boxes to coffee mugs. Pick up a beer-branded YETI Rambler mug to keep your korev cool on the go.

COSY UP

Browse the sumptuous collection of ocean-inspired blankets from Cornish company Atlantic Blankets. They're sustainably produced using traditional weaving techniques and recycled fabrics to deliver the ultimate in eco-friendly luxury.

Shop St Austell Brewery merch and beers online

Scan the QR code

IMAGE: ELLIOTT WHITE