St Austell Brewery's venture into the no- and low-alcohol scene
stout for summer
Why you should be sipping stout in the sunshine
new pubs to explore
Exciting additions to the St Austell Brewery family
sunset sips
Five top South West pubs for sundowners by the water
WIN a two-night stay with dinner at the Mill on the Exe
Welcome to the third issue of The Local. It's been a year since we launched the magazine and we're delighted it's been so well received by our guests and our team. Please do let us know what you've enjoyed reading and what you'd like to see more of.
As we embrace the joys of spring and summer there's a fresh energy in the air – a perfect reflection of what's blooming here at St Austell Brewery. This season, we're embracing a spirit of adventure, celebration and discovery.
We're celebrating the growth of the St Austell Brewery pub estate with the addition of The Godolphin in Marazion and Port Gaverne near Port Isaac. We also continue with our bold investment programme, refurbishing iconic pubs such as the Pedn Olva in St Ives with a striking new look following an ambitious transformation. Please do visit when we reopen in the summer.
We're breaking stereotypes by proving that stout isn't just for winter: discover why our rich and velvety Mena Dhu pairs beautifully with summer food and is excellent on balmy days. We also explore how draught-beer fans can recreate the pub experience at home, and look back on six highly successful months since the launch of Proper Job 0.5%.
Take a look behind the scenes with our roundup of ten things you may not know about us, and get the scoop on the summer staple of Cornish ice cream with an introduction to one of our favourite suppliers.
Explorers will enjoy planning the perfect Fal Estuary weekend with a pooch in tow – we've already sorted your itinerary –plus take a look at our curation of brilliant beachside pubs for sunset sipping. We're also offering one lucky reader and a friend the chance to enjoy a two-night gourmet getaway at the Mill on the Exe – scan the QR code on the left to enter. Here's to a season of discovery!
Kevin Georgel Chief Executive, St Austell Brewery
14 apprentices win gold
6 St Austell Brewery news
Cracking open the latest news, events and opportunities.
13 the future of hospitality
Our Pre-16 Hospitality Academy is shaping a new generation of talent.
Our apprentices are scooping awards for their commitment to hospitality.
16 talent spotting
How we're training leaders of the future.
18 festival fever
Our favourite summer events where you can pick up a St Austell Brewery pint to fuel the festival vibes.
24 pooch-friendly weekender
The Fal Estuary has something for everyone – and their dog.
28 sunset sips
Five of the best pubs for sundowners by the water.
34 proper draught at home?
Is it possible to pour a pint at home that's as good as you get in the pub?
36 no/low hero
Our first venture into the no- and low-alcohol scene.
38 lights, camera, cheers
This season's limited-edition beers are all inspired by cult movies.
40 stout for summer
Stout is having a hipster moment and our Mena Dhu is perfectly crafted for alfresco sipping.
44 behind the beer
Celebrating 50 years of Hicks: discover its malty milestones.
50
10 things you didn't know about st austell brewery
How we're advocating for people and the planet to secure a greener future.
54 unsung hero: the drayman
A day in the life of one of the quiet champions of the brewing industry.
56 St Austell Brewery charitable trust
Read about what went down at the Celtic Beer Festival.
Our supplier Treleavens has got the luxury ice-cream game licked.
64
Discover the dishes that won our annual cooking competition and will be hitting our pub menus soon.
66
Add a hoppy note to your summer with beer-infused preserves and sauces.
Copyright © 2025 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
Cracking open the latest news, events and opportunities
In January we were thrilled to welcome The Godolphin in Marazion to our 45-strong managed pub estate.
Set right on the water's edge with breathtaking views of St Michael's Mount, the much-loved pub is a stunning place to eat, drink, sleep and relax.
The Godolphin team have stayed on and joined the St Austell Brewery family to ensure our signature warm hospitality, local food and award-winning beers are brought to this fabulous Cornish location.
Andrew Turner, chief operating officer at St Austell Brewery, said: ‘We are delighted to welcome The Godolphin and all the team into our managed pub estate. As a family business, we are passionate about operating the region's very best pubs and The Godolphin is an exciting addition. The pub is an important part of the local community as well as a favourite of the many visitors to the area, and we're looking forward to building on its reputation.’
He added: ‘This acquisition builds on the strong momentum we have in our managed pubs and follows the recent announcement about the transformative investment at the Pedn Olva in St Ives. This level of investment demonstrates our commitment to West Cornwall and the Cornish hospitality economy.’
Felix St Aubyn, chief executive of St Aubyn Estates, added: ‘We're delighted St Austell Brewery are taking over The Godolphin, an iconic Cornish venue that will continue to flourish under their care.
‘I am very optimistic that this partnership, between two Cornish family businesses, will secure a bright future for The Godolphin and all those who know and love it.’
We're proud to have established relationships with some of the best local food suppliers across the South West, and we're sensitively evolving The Godolphin's menu to ensure the seafront spot continues to showcase the best of the region's produce.
As well as a premium 120-cover indoor dining space, The Godolphin has ten bedrooms and one of the most beautifully located outdoor terraces in the county, with panoramic views across to St Michael's Mount. We can't wait to welcome you!
We're welcoming new pubs to our estate and giving much-loved venues a facelift. Here's where to put on your summer hit-list
The Pedn Olva has been closed since January for a transformative overhaul – inside and out – to make the most of its spectacular views over Porthminster Beach and St Ives Bay. Every detail has been carefully planned to maximise light, showcase the coast and reflect the pub's heritage – it was built on the site of a former engine house for a nearby copper mine.
Reconfigured layouts will improve flow and accessibility, while sustainable principles intertwine with industrial heritage in the use of natural materials (including granite, wood and copper) from regional suppliers.
A striking new reception area will feature a dramatic criss-cross staircase and a granite installation. Sculptures and commissioned art by local artists feature throughout.
An expansive dining space will double the pub's capacity while, to the rear, bifolding doors will open onto a bay-view terrace area for 40 guests. In addition, a decked rooftop terrace will provide beach-bar vibes.
The 27 coastally inspired bedrooms have been spruced up and given larger windows to frame the ocean views. Expect warm tones of rust and blue, reclaimed driftwood headboards and whitewashed cladding. Hypnos mattresses and rainfall showers will come as standard.
The Pedn Olva has been part of our managed estate for 25 years. During the closure, team members have been redeployed across other pubs before returning for training ahead of the reopening, scheduled for summer 2025.
Our chief executive, Kevin Georgel, said: ‘Our vision for this project is clear: we want to create a space which better celebrates the Pedn Olva's breathtaking surroundings. It's an ambitious project that will unlock the venue's true potential.’
With a history dating back to the 1500s and a landmark location overlooking Dartmouth Harbour, any restoration of the Grade II*-listed Royal Castle needed to be sensitive. That's why it's the second largest capital expenditure project in St Austell Brewery history (after the Pier House, Charlestown).
The interior is being shaken up to make the most of the stunning estuary views, with a 60-cover dining room on the ground floor and the addition of a bar, dining area and private function room on the first floor.
While downstairs will retain pub vibes, upstairs is being redesigned to instill a grander ambience. Its 27 guestrooms are being modernised in a boutique style while remaining the epitome of comfort. Reception is being relocated to a first-floor lounge area for a comfortable open-plan check-in experience.
The building may be 16th-century but the food and drink menu will be bang up-to-date, featuring fresh local produce and award-winning beers, fine wines, and barista coffee.
Affectionately known as The Welly, this 16th-century pub is one of Cornwall's oldest coaching inns and overlooks Boscastle Harbour.
Its walls hold a rich history: The Welly was largely rebuilt in 1853 and renamed to commemorate the Duke of Wellington's triumph at the Battle of Waterloo (see his portraits in the Chart and Spyglass rooms). Some 150 years later, it survived the devastating 2004 flood that saw its ground floor submerged under 100 tonnes of water.
Now, three years after it was acquired by St Austell Brewery, The Welly is receiving some well-earned TLC. No expense has been spared on its makeover, which sees each of its 14 guestrooms – including turret rooms and ten dog-friendly rooms – and three apartments refreshed.
Inspiration has been drawn from the surrounding woodland and coastal landscapes, with dusky greens, warm reds and burnt yellows lending cosiness to the rooms, bar and snug areas.
A lighter palette is paired with floral wallpaper in the Gifford Gallery and Chart Room. Period features such as the large open fire in the bar and stained-glass panelling have been lovingly preserved. Outside, new ground-floor accessible outdoor seating will make the perfect spot for alfresco dining and drinks.
The pub will reopen for Easter 2025. If you visit, you'll be in good company: past guests include author Thomas Hardy (who gifted the brass and ruby-glass oil lamps found in the guest area), King Edward VII and Guy Gibson (leader of the Dambusters raid during the second world war), who declared The Welly his favorite hostelry.
impression
A stone's throw from pretty Port Isaac (home of Doc Martin and the Fisherman's Friends), The Port Gaverne joined St Austell Brewery's managed estate in November, having previously been run independently as part of our leased and tenanted estate. It closed for a light refurb and reopened to great fanfare in February.
Its 15 guestrooms, some enjoying sweeping sea views, have been stylishly decorated to blend the rustic charm of a traditional pub with contemporary design and comfort. Coastal whites and blues bring the outside in with a breath of fresh sea air, straight from the Atlantic Ocean.
Port Gaverne, meaning ‘rocky haven’ in Cornish, was once a thriving port landing slate, coal and pilchards. Today, its National Trust-owned beach and plentiful rockpools make it the perfect location for a relaxing coastal break – fuelled, of course, by hearty, locally sourced meals and award-winning ales in one of our most stunningly situated pubs.
One of our furthest-flung pubs, The Bishop & Wolf on the Isles of Scilly, will reopen as a tenanted pub in April after being closed since 2021. Joining fellow St Austell Brewery pub
The Atlantic in the centre of Hugh Town, the Grade II-listed building was home to land agent Thomas Ekins circa 1700 and is one of the earliest surviving houses on St Mary's, and indeed the archipelago. It's named after the two local lighthouses, which feature on either side of the pub sign.
Tastefully refurbished, the main bar room has a raised seating area in the front window where you can watch the world go by. Original photos of hundreds of shipwrecks decorate the walls.
Anthem, our 3.4% abv session pale ale made using 100 per cent British ingredients, is launching nationwide in supermarkets for the first time.
Anthem was brewing director Georgina Young's first addition to St Austell Brewery's core beer collection when it launched in 2022 on draught at 3.8% abv. It combines malted barley from Cornwall and East Anglia with four UK-grown hop varieties: Target, Olicana, Jester and Harlequin.
For the last three years, beer lovers have enjoyed Anthem in pubs, but now they can have it at home in cans too. It's perfect for easy summer sipping with its juicy tropical flavours of mango, peach and apricot. With a slightly lower abv of 3.4% in cans, it's a great choice for summer festivals, getaways, barbecues and events.
Anthem 4x440ml is now available nationwide in over 650 Tesco stores as well as St Austell Brewery's online shop.
Confucius is believed to have said: ‘Music produces a kind of pleasure which human nature cannot do without.’ This is certainly true for the St Austell Brewery staff who gather for a weekly fix with the Hoppy Notes community choir, whose repertoire includes Livin' on a Prayer and Bohemian Rhapsody
The 18-strong choir was the brainchild of brewery production manager Mat Henney and property administrator Sue Sloan, who were inspired by a stellar performance from Port Isaac's Fisherman's Friends at the brewery's 2023 Celtic Beer Festival. ‘I had a moment with my colleagues singing shoulder to shoulder and felt the power of it,’ Mat recalls. Sue says: ‘The idea had been floated before,
but people had been too busy to make it happen.’ The pair brought Marcus Alleyne on board, who is well known on the Cornwall chorus circuit, and Hoppy Notes was born in May 2024. Marcus says: ‘The idea of taking singing into the workplace resonated with me as a professional musician – there is so much science around singing and wellbeing.’
The choir's first public performance was part of a combined concert at Truro Cathedral last July, while autumn saw them on home turf performing at our Celtic Beer Festival on November 30. Future events include a Cornish pub tour.
Multi-award-winning The Cornish Arms in Tavistock (owned by St Austell Brewery and run by husband-and-wife duo John and Emma Hooker) has, for the second year in a row, been crowned as one of the top ten gastropubs in the UK, and John has been crowned Chef of the Year, in the prestigious Estrella Damm Top 50 Gastropubs list.
John said: ‘We're beyond proud for the The Cornish Arms coming in ninth spot. And to cap off the best day, I was named Chef of the Year – I'm truly blown away and grateful for such recognition.’
Only six people in St Austell Brewery's history have served the company for half a century, including founder Walter Hicks (65 years) and former chairman Egbert Barnes (52 years). Now, events equipment manager Len Barrett has joined the roll call.
At a celebration for Len at the brewery's Hicks Bar, CEO Kevin Georgel said: ‘Len is a true character who is passionate about this company, what we stand for and all we have achieved together – he epitomises our values.
‘I'd like to congratulate you and thank you sincerely for your enormous loyalty and significant contribution to the company. However long you decide to go on, you have left an indelible mark on this company and for that we will be forever grateful.’
With hospitality and tourism making up the largest sector of Cornwall's economy and accounting for 20 per cent of jobs in the county, the industry needs a constant stream of fresh talent. That's why, in September 2023, St Austell Brewery teamed up with Cornwall College to launch the South West's first Pre-16 Hospitality Academy.
The first intake of 12 pupils from Fowey River Academy graduate this summer with a Level 1 or 2 qualification, having spent an afternoon each week at Cornwall College's St Austell campus. Year two has seen the course double in size, welcoming students from Penryn College who are learning their trade on campus in Camborne.
As well as hands-on experience and field trips (from watching celeb chefs at festivals to visiting suppliers), participants gain behind-the-scenes insights into the workings of the brewery's most popular venues and receive advice from professionals.
The Level 2 qualification is the equivalent to a GCSE and all are welcome to take part – applicants just need to be eager to learn and passionate about food and drink. St Austell Brewery's early careers manager Jon Kelley relates to the students, having entered the industry at the age of 14 as a pot washer at The King of Prussia in Fowey.
Pre-16 Hospitality Academy participants in action
‘I grew up on a council estate and there wasn't a lot of money to go round, so I had to get a job,’ he says. ‘Hospitality has an image of being a fall-back job ... I'm a strong believer that it doesn't have to be that. It can be a hard job with unsociable hours, but it's well-remunerated and comes with other benefits.’
Jon has enjoyed watching the students develop during their time on the scheme: ‘They come out of themselves and become more engaged, showing more maturity.’
The qualification will be an advantage when applying for future courses or jobs. ‘We want to help young people get a foot in the door of one of Cornwall's key industries. You don't have to leave Cornwall to have a good career.’
‘You don't have to leave Cornwall to have a good career’
‘He's embraced his apprenticeship journey and been transformed’
St Austell Brewery employees triumph at the Cornwall Apprenticeship Awards
Congratulations to two St Austell Brewery employees who were shortlisted at the Cornwall Apprenticeship Awards 2025, run by Truro & Penwith College and hosted at the Eden Project on February 7, 2025.
Chef Piers Smith from Haveners in Fowey and Alice Norris, general manager of the Borough Arms in Bodmin, were given time in their working week to attend classes at Truro & Penwith College and to complete coursework.
Piers, 23, was crowned Achiever of the Year, an award decided by the public and which received a record number of votes. Attendees heard how he overcame a hearing impediment, learning needs and bullying in school to gather the courage to start his apprenticeship training. His first day at college marked the first time he had left Fowey on his own.
He is now completing his Level 2 Professional Chef Apprenticeship – equivalent to a GCSE – at Haveners, where he heads up the dessert section. He's also raised over £1,000 for charity. Piers collected his award from Julie-Anne Sunderland, chief people officer at category sponsor Wildanet.
St Austell Brewery's early careers manager, Jon Kelley, said: ‘Piers is a shining example of resilience, hard work and dedication, and thoroughly deserves every bit of praise we can give him. He's embraced his apprenticeship journey and been transformed.’
Alice was named Hospitality Apprentice of the Year. The category was sponsored (but not judged) by St Austell Brewery and Alice received her award from Jon Kelley.
Alice has worked for St Austell Brewery for the past three years, starting as assistant manager at The Central in Newquay, then moving last year to the Borough Arms, where she says she fell in love with ‘the pub's history and charm, the great team and community’
She is now completing a Hospitality Manager Level 4 Apprenticeship (equivalent to a Higher National Certificate). ‘The course has given me the skills to be a well-rounded leader and understand the fundamentals of running a successful hospitality establishment, as well as giving me the confidence to achieve the next step in my career,’ said Alice.
‘The support from St Austell Brewery has allowed me the time and resources to thrive. I hope in the future to mentor fellow apprentices to continue their careers in hospitality.’
St Austell Brewery has long championed apprenticeships and currently has 82 apprentices studying at levels from GCSE to Master's, in 26 different subject areas. Last year, 37 apprentices completed their courses and 26 of those are based in St Austell Brewery managed pubs.
Along with the Cornwall Apprenticeship Awards, individuals are also celebrated at other events including the brewery's own annual apprenticeship awards and National Apprenticeship Week.
General manager Alice Norris of the Borough Arms, Bodmin, receiving the Hospitality Apprentice of the Year Award from Jon Kelley of St Austell Brewery
St Austell Brewery's Top Talent programme is training the leaders of the future
It takes 1,100 members of staff to keep St Austell Brewery's 45 managed pubs serving drinks and food to guests across the South West. And each of those pubs needs a capable pair of hands to guide its team in the right direction. In order to identify natural leaders at an early stage and encourage them to take on leadership roles, as well as to reward and celebrate the individuals, the brewery devised its Top Talent programme.
Its first cohort of six graduated in January 2025, in an informal ceremony at the brewery in the presence of CEO Kevin Georgel and operations director Gareth James. Two of them have already stepped into general manager roles, while the remaining four are covering sites and ready to step up when required.
In an industry that never stands still, it makes perfect sense to keep a close eye on emerging talent.
‘Recruiting externally is resource-intensive, and the aim of the programme was to demonstrate that we can get people to that level internally,’ says senior learning and culture manager Richard Parkes.
Annual appraisals flag up employees who demonstrate the right qualities for management. These include ambition, commitment, leadership, mentorship, support of others and an active acceptance of feedback.
‘Area managers give us the names of those they think are Top Talent. We then ask if they're interested in joining the programme with the aim of moving into a general manager role,’ Richard explains.
Those who accept the challenge are given a rigorous introduction to all aspects of the business, from the general ethos to practical requirements including cellar management, guest experience, team leadership, legislation, inclusion and product knowledge. Participants even get to brew their own beer.
By the end of the course, graduates will have a copper-bottomed chance of flourishing in a management role. ‘This investment is about setting people up for success,’ says Richard.
As a result of taking part in the Top Talent programme, Casey Whitting has been promoted to the role of general manager at The Waterfront on Plymouth's Grand Parade.
‘To be chosen for the Top Talent programme was a privilege,’ she says. ‘I was truly excited to meet people from different areas of the business, to improve my knowledge and skills, and to learn in more depth the best ways to run a pub operationally and financially.’
‘Area managers give us the names of those they think are Top Talent’
Glenn Collar, assistant manager at Haveners in Fowey, had been with St Austell Brewery for over 11 years, and his stints at the Rashleigh Arms in Charlestown and Shipwrights in Padstow led to great bottom-line results. Area manager Helen Sprason described his journey as ‘a true Top Talent success story’, adding: ‘Glenn exemplifies dedication.’
Other participants include Alice Norris, who moved to the Borough Arms in Bodmin to support a temporary general manager, before stepping into the role herself; Charlotte Gooding at Mill on the Exe in Exeter and the Globe in Topsham, who was involved in the implementation of the annual Stop Day (a company-wide health and safety training event); John Burns, who filled a holding role at the flagship Pedn Olva in St Ives over the Christmas period and managed the closure of the site for a major refurbishment; and James ‘Athers’ Candlin, assistant manager of the Hope & Anchor in south Devon, whose area manager said: ‘It's been a privilege to witness his evolution as a leader.’
Richard sums up: ‘Promoting fantastic careers in hospitality is top of our agenda and this programme supports our assistant managers to take that very important step to a general manager position. Congratulations to this first cohort.’
The search is on for the next group, with some strong candidates already being identified. Watch this space!
Hit up our favourite South West summer events where you can pick up a St Austell Brewery pint to fuel the festival vibes
May 30–June 1, near Redruth, Cornwall
Described as the ‘most rambunctious garden fête’, this family-friendly event packs comedy, theatre, music and the arts into the beautiful grounds of Scorrier House. When you're not stage-side with this year's headliners (Supergrass, Happy Mondays and Leftfield), check out the vintage fairground, silent disco, secret gin garden, zen den and burlesque sessions. greatestatefestival.co.uk
June 20–22, Croyde, Devon
Adventures in the ocean and activities (and partying) on the sun-kissed sands of Croyde Bay are the hallmark of the multi-award-winning GoldCoast Oceanfest. After 26 years, the event has a loyal tribe of followers and, while emphasis remains fun and local, the headliners are global, with this year's line-up including JAMES. goldcoastoceanfest.co.uk
Various dates in May–September, across the South West
Stunning South West locations are transformed into vibrant pop-up beach clubs by the Skybar team. Top DJs lead packed dancefloors in Skybar's distinctive tents, with the buzz cranked up to the max thanks to the coastal sunset vibes. Here's where you'll find Skybar spinning tunes this summer:
Hayle, Cornwall May 10
Watergate Bay, Cornwall May 23–25
Polzeath, Cornwall June 20–21
Croyde, Devon July 18
St Agnes, Cornwall August 22–24
Croyde, Devon September 5–6
Chew Magna, Somerset September 13 the-skybar.co.uk
Various dates in May–August, across the South West
Tunes takes place in unique locations ranging from coastal dunes to castle gardens, and festivalgoers are treated to great food and major headline acts such as Busted, Craig David, McFly and the Symphonic Ibiza orchestra. For a dose of nostalgia, head to Hootenanny Fayre to enjoy iconic throwback artists. Here are this year's dates for the diary:
Tunes in the Castle, Powderham Castle, Devon May 22–26
Tunes in the Dunes, Perranporth, Cornwall June 6–8
Hootenanny Fayre, Port Eliot Estate, Cornwall June 20–22
The Wild Gardens, Port Eliot Estate, Cornwall July 17–20
Tunes in the Park, Port Eliot Estate, Cornwall August 21–24
Pentunes, Pentewan Sands, Cornwall September 19–20 tunesfestivals.com
Various dates in June and July, near St Austell, Cornwall
This is an unmissable opportunity to see world-class performers in a spectacular setting, framed by the Eden Project's iconic biomes. With an atmosphere quite unlike any other, Eden Sessions are loved by performers and fans alike. Check out this summer's sizzling line-up:
Texas plus KT Tunstall
June 12
Gary Barlow
June 18
The Script plus Tom Walker
June 25
Deftones
June 26
Biffy Clyro plus Nova Twins
July 10
Madness plus Rhuda Dakar
July 12 edensessions.com
August 21–24, Powderham Castle, Devon
Infused with Bear Grylls' family-friendly sense of adventure, Gone Wild is an all-action, nature-based event for all ages. Top music artists provide an unforgettable soundtrack to a long weekend of memories packed with over 100 activities, inspirational experts and speakers, and live performances. gonewildfestival.com
Thatchers Juicy Apple is the ultimate blend of sun-drenched apples and 100% renewable electricity. Mouth-wateringly sweet, crisp, and appley in every drop.
Ready for a pooch-friendly weekender on t he Fal Estuary?
From river cruises, walks and castles to wild swimming, subtropical gardens and cosy pubs, the Fal Estuary has something for everyone – and their dog
‘It really needs to be on your UK bucket list’
The Fal Estuary is part of a protected Area Of Outstanding Natural Beauty, is home to some of the county's most picturesque waterways, and was immortalised in Daphne Du Maurier's novel Frenchman's Creek. It really needs to be on your UK bucket list.
As you and your four-legged friend are going to be spending a lot of time outside, you'll want to reserve a comfy base where you can retreat to cosy up at the end of the day.
One of the four handsome guestrooms at the Norway Inn in Perranarworthal fits the bill perfectly.
The pub is a traditional oak-beamed building named after the Scandinavian ships that brought timber for tin mines to the nearby Perran Wharf. Alongside comfortable rooms it also offers a menu of classic dishes crafted using Cornish ingredients (such as cottage pie made with venison from neighbouring Coozevean Manor and korev-battered fish and chips) and the full range of favourite St Austell Brewery beers.
The Norway is fully pooch-friendly (rooms come complete with canine treats, dog bed, water bowl and useful items like dog-poo bags) and, although being just five miles from Truro and Falmouth, there's gorgeous countryside right on the doorstep that's perfect for a stomp.
Kickstart the morning with breakfast and a visit to the subtropical paradise that is the award-winning Trebah Garden. Dating back to the 1840s, the 26-acre ravine garden features four miles of footpaths that take in exotic plant life, ponds, a hydrangea valley and its own private beach right on the Helford River. Dogs are welcome everywhere, including in the cafe.
Once you've explored Trebah, head to nearby Helford Passage to rent kayaks from Helford Riverboats and paddle your pooch around the many hidden beaches and coves on the Helford Estuary – including Frenchman's Creek.
After working up an appetite, head to Falmouth for lunch. The 16th-century Chain Locker right on the quayside is a great place for grabbing a fish finger roll (or a can of Proper Dog for parched pups), perching outdoors and enjoying the view of boats bobbing in the harbour.
To feed the soul, a visit to the Falmouth Art Gallery gives a flavour of Cornish culture. Afterwards, head back to the harbour and take a water taxi up the estuary to Restronguet Creek and ask them to drop you at the pontoon right outside the Pandora Inn. After its recent refurbishment, the pub has never looked better and it's a fabulous place for watching the sun go down over the water, especially with a portion of its signature fish and chips and a pint of Proper Job.
Dog-friendly treats at our pu bs and bedrooms
Make the most out of your Sunday on the estuary by following breakfast at The Norway with a flat white at Cafe Mylor, which is set on the dock overlooking Mylor Yacht Harbour and is open all year round from 9am.
After refuelling, start working off the bacon with a spot of stand-up paddleboarding with Falmouth River Watersports. If your doggo trusts you to handle a paddleboard, they're welcome to join you on board.
If that's a little too adventurous, head up the River Fal to Trelissick Gardens. A majestic 18th-century country house with gardens owned by the National Trust, it is a spectacular location with accessible routes and welcomes canines on a lead.
From Trelissick, there are two options: the first is to take the scenic walk from the gardens to Roundwood Quay The gentle and meandering stroll along the River Fal takes in woodland, creeks and secret pathways. It's only a four-mile round trip but worth every step, and the Grade II-listed quay at the end of the walk is a gorgeous wild swimming spot if you time the trip with high tide.
The second option is to skip the stroll and catch the King Harry Ferry from Feock over to the Roseland Peninsula. One of only five chain-pulled ferries in the UK, the vessel carries 300,000 cars per year and takes visitors to an unspoilt area full of quiet beaches, wild scenery, and the village of St Mawes with its famous castle. Visit the ancient artillery fort then make tracks to the Rising Sun to enjoy a St Austell Brewery pint while taking in the picturesque harbour.
Of course, no weekend away would be complete without a Sunday roast and the recently refurbished Punchbowl & Ladle in Feock is a must-visit. A picture-postcard vision of a traditional English pub, complete with thatched roof and beer garden, it has a history dating back in parts to the 15th century. The welcome is as warm as the open fire inside, and the only hardship is choosing between beef, pork or the vegetarian option. Follow it up with either sticky toffee pudding or the warm beetroot and rose chocolate fudge cake. Your waistline may suffer a little, but you won't regret it.
Discover five of the best South West pubs for sundowners by the water
Whether you've spent the day surfing, swimming, exploring or simply soaking up the rays, there's no better way to end the day than with a chilled sundowner by the water's edge. Here are five South West spots to discover this summer.
For a lively option, head to Plymouth and make a beeline for The Waterfront, an award-winning pub with a magnificent beer garden. Situated on West Hoe overlooking Plymouth Sound, this spot offers panoramic views of the harbour where you can watch everything from sailboats to naval vessels glide by.
Plymouth combines a vibrant city atmosphere with its seafaring heritage. Wander the cobbled streets of the Barbican to see centuries-old buildings, visit the famous Mayflower Steps, or try your hand at paddleboarding in the sheltered waters of the Sound.
When it's time to wind down, The Waterfront is the go-to destination. Its spacious outdoor seating area is just yards from the sea and is a great place to sip a glass of crisp white wine or a cold pint of korev.
HOPE COVE, DEVON
If you're after quintessential coastal charm, look no further than the Hope & Anchor in south Devon. With its picturesque sandy beach, gentle waters and quaint fishermen's cottages, this traditional seaside village harks back to bygone days. Hope Cove is particularly good for families thanks to its safe waters and rock pools to explore. For an active adventure, take a paddleboard out on the water or hike along the South West Coast Path.
The Hope & Anchor, located just a stone's skim from the beach, is a welcoming bolthole after a day's adventures. With its cosy atmosphere and locally sourced seafood dishes, it's a haven for those looking to warm up as the sun goes down. Grab a pew, a cold beer and a plate of salt-and-pepper squid and let the laidback vibe of this unspoilt village wash over you.
Set on the peaceful banks of the River Exe, the Mill on the Exe offers a slice of tranquility in the heart of Exeter.
The city is a treasure trove of history and culture: visit the awe-inspiring Exeter Cathedral with its intricate Gothic architecture, or uncover the city's Roman heritage along its ancient walls. Visitors can also venture underground into medieval passages for a glimpse of Exeter's past incarnations.
To immerse yourself in nature, head to Riverside Valley Park, where you might spot herons wading in the shallows or kingfishers darting along the water. The Exe Estuary Trail is a haven for cyclists and birdwatchers, with swans gliding on the river and even otters making an occasional appearance.
Cap the day off with a drink and a bowl of steaming mussels or a plate of fish and chips on the pub terrace.
TINTAGEL, CORNWALL
Perched on the side of a steep valley overlooking Trebarwith Strand on the north Cornwall coast, the Port William isn't just a pub – it's also a front-row seat to one of the most dramatic stretches of coastline in the South West.
Spend your day surfing the break at Trebarwith or exploring Tintagel's rich history, including the iconic Tintagel Castle and mysterious Merlin's Cave which are steeped in Arthurian legend.
As the sun dips toward the horizon, grab a cold pint and head to Port William's terrace. Here, the golden glow and rhythm of the waves crashing on the shore create a magical atmosphere that lingers long after the sun goes down.
CREMYLL, CORNWALL
Soak up the quiet serenity of the Tamar Estuary with a visit to the Edgcumbe Arms in Cremyll, a small Cornish coastal village facing Plymouth Sound. Accessible by ferry from Plymouth or via winding country lanes, it's surrounded by natural beauty and offers the chance to spot fascinating birdlife.
Spend the day exploring the sprawling Mount Edgcumbe Country Park, where woodland trails, manicured gardens and glorious vistas await. Or book a trekking experience with the estate's inquisitive alpacas.
Beside the ferry port is the Edgcumbe Arms, originally a passage house for sailors and travellers and now a community pub and destination for those waiting for the ferry. Its bottomless brunch makes this a destination for a thirsty weekender – in the summertime, take your drinks out onto the riverside terrace and watch the bright lights of Plymouth sparkle as the skies darken.
Our fresh branding is more than just a look—it’s a window into what matters most: inside the bottle. Each sip delivers an uncompromising commitment to quality, taste, and craftsmanship. With every bottle, we blend generations of expertise with nature’s best, capturing bold, distinctive flavours that elevate every occasion.
01364 643036
info@luscombe.co.uk
luscombe.co.uk
Is it possible to pour a pint at home that's as good as you get in the pub? Drinks expert puts the ultimate home-pour machine to the test
PerfectDraft Pro is the Rolls-Royce of the beer-at-home world. Not only does it pour ales in a perfect pub-style stream but it chills the beer to your preferred drinking temperature. And, with its sleek matt silver finish, the Pro version is also a great option for beer lovers with an eye for interior design.
Proper Job IPA has joined the roster of beers that are compatible with the machine – you can purchase 6 litre kegs (10.5 pints) from the PerfectDraft website.
‘The Rolls-Royce of the beer-at-home world’
A large box arrived on my doorstep containing a keg machine, beer keg and two branded beer glasses. Despite the daunting prospect of assembling the machine (I was never a natural IKEA builder), it arrives in remarkably few pieces. Assembly instructions are simple to follow and available to download digitally through a QR code or accompanying booklet.
Although it may seem overly cautious to some, it's worth reading the safety instructions as there are very handy tips such as which pieces are dishwasher proof, why it's important to keep the machine out of direct sunlight, and how long the beer stays fresh (30 days).
Once installed and the temperature chosen and reached (you'll know as a light stops flashing), you can go ahead and pour that perfect pint.
I found it important to keep the glass at an angle – just as good bartenders do. The tap is prone to produce a large head, which might be your thing if you like to serve beer in the European style. However, I tweaked the temperature to manage this. A four-line keg light helps keep track of how quickly the beer is disappearing, and the lowest line changes from amber to red to highlight when you're running out of your favourite brew.
Connecting to the PerfectDraft app also allows remote management of the beer, allowing you to adjust the temperature and monitor keg levels.
PerfectDraft promises to produce a smoother tasting IPA and it truly delivers. Alongside the delicate prickle of Proper Job sit the perky citrus flavours of lemon sherbet and grapefruit together with a nice malty note to offset the tangy trademark bitterness on the finish. I tried a range of temperatures but the recommended level of 6C was definitely the best for showcasing Proper Job's multitude of delicious flavours.
Yes. Machines start at £180 with the popular Black model which is a great launchpad for newbies diving into the world of beer on tap at home. It covers the essentials – keeping beer fresh for 30 days and serving at 3 degrees – without the bells and whistles of the Pro.
The Pro costs £350, its higher price tag reflecting superior functions such as variable temperature control, faster cooling and a companion app to control the beer remotely. Therefore it's probably one for committed beer lovers rather than those who simply fancy a little novelty.
Whichever model you go for, both are simple to set up and use, remove the need to remember to put beer in the fridge, and are effective at producing that ‘oooh’ moment when friends and family see it in action – even those with little interest in beer – so kudos is guaranteed.
The Local readers can enjoy £10 off machine bundles on the PerfectDraft website when using code THELOCALPD10 Scan the QR code to purchase.
One code per user I UK delivery only I Over-18s only
The new Proper Job 0.5% IPA, our first venture into the no/low (no- and low-alcohol) scene, has received a hero's welcome
‘All the trademark grapefruit and lemon zing of the original Proper Job but with far less alcohol’
Since its launch in October 2024, Proper Job 0.5% IPA has made a lot of noise on the no/low scene.
It's been lapped up at our managed pubs and sipped at home thanks to its ever-growing presence in stores. Bottles can now be found in some of the country's largest retailers including Morrisons, Ocado and Sainsbury's, while our latest supermarket venture has seen us launch Proper Job 0.5% in 4x400ml cans in Tesco stores across the South West.
To recap a little: when the trend for no/low drinks was taking off, our brewing team (led by Georgina Young, brewing director and visionary behind the Proper Job 0.5% recipe) put in years of research and trials – including endless tastings and recipe modifications – to find something of our own that fitted into the burgeoning market. By October 2024 the hard work paid off and we found we had struck gold – liquid gold – with a low-alcohol authentic IPA worthy of bearing the Proper Job name. The original 5.5% version is the bestselling bottled IPA on the market, so its 0.5% sibling had to be a pitch-perfect drinking experience in terms of flavour and texture.
How did we make it? For starters, we knew it was important to use a large proportion of the signature hops that we already use for the original Proper Job –Cascade, Willamette and Chinook – and we very carefully selected a special yeast to help create a low-alcohol version. The resulting beer has all the trademark grapefruit and lemon zing of the original Proper Job but with far less alcohol. We hope you enjoy it just as much as we enjoyed the adventure of creating it.
Independent drinkers and reviewers are raving about the pleasing balance of bitterness, citrus zest and pine resin in Proper Job 0.5%, while the touch of malt sweetness not only tempers the zing attack but also gives it better food-pairing prospects.
We've always known the food-matching credentials of Proper Job 0.5% were great. Fans of our new low-alcohol brew prove this is the case, enjoying it alongside lighter bites such as grilled fish and caesar salad, while the malty richness also gives it enough depth of flavour to match up to bangers and mash or katsu curry.
Get ready for a blockbuster experience as this season we're showcasing limited-edition cask beers that take inspiration from cult movies
MARCH/APRIL
Session pale ale
3.9% abv
Tasting notes The hoppy bite is significant in this zesty brew that uses Amarillo, Citra, Simcoe and Mosaic hops to produce notes of citrus, passionfruit and stone fruits.
Expect a beautifully clean, crisp and fruity pale ale – the perfect thirst-quencher but best enjoyed on dry land ...
MAY/JUNE
Golden ale
4.3% abv
Tasting notes Set your destination as ‘the pub’ and get ready for a pint to remember with this golden ale. Its delightful mix of floral, herbal and tropical hop flavours come together in perfect harmony with sweet, oaty malt.
JULY/AUGUST
Golden ale
4.5% abv
Tasting notes Breakfast Club is a collaboration between St Austell Brewery and Toast Brewing – a craft brewery that uses surplus bread from bakeries to brew beer. All profits go to charities working to fight food waste.
This fresh and fruity golden ale is crafted with British Harlequin and Jester hops on a light base of local barley and Toast's own grist crumb.
Catch these beers in select pubs across the UK, including the majority of St Austell Brewery's managed pubs, before the credits roll. Check out the sequels (autumn and winter limited-edition beers) in the next issue of The Local
Not only is stout having a hipster moment, but it also turns out to be a perfect pairing for the season's barbecues
With summer comes the joy of picnics, beach parties, barbecues and lounging in beer gardens. And during this season of alfresco feasting, nothing hits the spot like a cool pint sipped in the sun.
Your first instinct, however, may not be to reach for a dark, malty stout like Mena Dhu. Like all stouts, it has traditionally been considered something to be savoured in a cosy pub rather than a go-to for summer sipping. However, stout is enjoying a moment of hipster reinvention that's brought it in from the cold and rebranded it an all-season favourite.
‘Confining stout to the colder months is to severely underestimate its complex appeal’, says St Austell Brewery brewing director Georgina Young. Mena Dhu might have rich and indulgent flavours, but it's also deceptively refreshing.
‘If you serve it from a bottle that's been in the fridge, it's a lovely cool sip during the summer months,’ she says. ‘The key is to drink it from a glass with a handle or a stemmed wine glass so you don't warm it up with your hands.’
Those of us firing up the barbecue over the summer may find ourselves moving to the dark side when it comes to choosing a beer match. The delicate smoked aroma of Mena Dhu partners impeccably with charred barbecued meats and marinated fish.
‘A lot of seafood has a delicate briny flavour which contrasts with the deep, roasted and slightly bitter notes of stout, making it a delicious pairing,’ says Georgina. ‘The stout also holds its own when served alongside grilled meat dishes.’
The pleasing flavour harmony between chargrilled food and the full-bodied taste of stout has been deliciously exploited in St Austell Brewery's Mena Dhu barbecue sauce. The sweet and smoky condiment, crafted in partnership with The Cornish Larder, makes a lip-smackingly good glaze for everything from barbecued ribs to veggie bean burgers.
Mena Dhu's six malts give it richness, depth and a distinctive taste, making it a fabulous pairing for wickedly indulgent chocolate puddings too.
‘Luscious notes of dark chocolate intertwine with a subtle lingering touch of liquorice on the finish, making Mena Dhu the perfect sip to pair with a light chocolate mousse or sponge,’ says Georgina.
‘The delicate smoked aroma of Mena Dhu partners impeccably with charred barbecued meats’
LOW-DOWN
Complex and flavoursome yet light.
Brewed using a blend of six malts: traditional and pale malts for richness and depth, chocolate and smoked malts for a distinctive taste, and malted oats and roasted barley malts to enhance the finish.
Find Mena Dhu on draught in select pubs or in bottles in select Sainsbury's, Asda, Tesco and Co-op stores across the South West.
ABV 4.5%
SEE Jet black
SMELL
Smoky, espresso
TASTE
Liquorice, toasted, dark chocolate
HOPS
Fuggle
MALT
Pale, crystal, chocolate, smoked, malted oats, roasted barley
‘A fabulous pairing for wickedly indulgent chocolate puddings’
Fifty-year-old Hicks has become a cult classic for those seeking a full-bodied beer brimming with flavour. Archivist Paul Holden reveals some of the ale's malty milestones
In 1973, fierce competition from popular foreign beers spurred St Austell Brewery directors George Luck and Piers Thompson and head brewer Alan Izat to moot the idea of creating a ‘good strength and comparatively expensive draught bitter from wood’
TRY ALE AND ERROR
Over the next couple of years, Izat carried out experiments with high-quality, naturally conditioned beers, one of which showed great promise.
In 1975, Hicks Special Draught (formerly HSD) – named after St Austell Brewery founder Walter Hicks – was piloted to around 30 pubs during the summer season at the price of 26p a pint. Despite its instant popularity, it proved a troublesome beer for landlords, who found it difficult to store.
Because landlords weren't totally convinced about the temperamental characteristics of the beer, its first incarnation was withdrawn. Then in 1976, following a tweaking of the recipe, Hicks was relaunched
EXPENSIVE TASTES
As intended, the new beer was a stronger and pricier option than the other draught beers it sat alongside, including Extra and BB. So it was considered the discerning choice for those craving a beer of depth and complexity
YEARS
In 1977, to commemorate the Queen's Silver Jubilee, Hicks was first produced in bottles. Jubilee Ale, as it was called, sat alongside other popular bottled brews such as Smugglers and Prince's Ale.
Throughout the 1980s and 1990s, Hicks remained resolutely popular. Former head brewer Roger Ryman spoke of its ‘cult status’, describing it as a beer ‘that's going to knock you over’. No surprise then that it earned nicknames such as High Speed Diesel.
HOPPY DAYS
Since 2000, Hicks has earned its status as a staple draught brand for the brewery, holding its own among the likes of Tribute, Anthem and Proper Job IPA at the bar.
Brewing director Georgina Young reveals why Hicks has not only stood the test of time, but also become one of the brewery's most legendary ales
Hicks has a reputation as a full-bodied, strong sip, brimming with flavour. It's complex but not overly challenging and, at 5% abv, it's easy drinking. It's the depth of flavour that makes it interesting, incorporating British floral hop notes as well as pine and earthy notes. It's not overly bitter and the rye gives it a dryness and wonderful red colour.
Brewed with plenty of malt and lashings of English Progress and Golding hops, Hicks' depth and complexity make it a great partner with strong-flavoured classics such as a venison chop or a stilton ploughman's.
To experience Hicks' full flavour, buy it in a bottle. Over time, the flavours will mature in the bottle and you'll start to get the plum and raisin notes coming through.
10 things you didn't know about
We're blazing a trail for championing people and the planet to secure a greener future –one where people can enjoy St Austell Brewery pubs and beers for many years to come
1
We're cutting our carbon footprint
Our historic brewery is focused on the future, and in 2024 we reduced our energy consumption by five per cent compared with the previous year. We're investing in electric vehicles and charging points, and have installed solar arrays on our production-site roofs. In recognition of these measures we were crowned a British Institute of Innkeeping Sustainability Champion.
2
We support our communities
Since it started in 2003, our St Austell Brewery Charitable Trust has raised over £1.2m (and over £230,000 since January 22 alone) to support local causes and initiatives.
3
We're reducing food waste
Through a partnership with the Olio app, over 1,500 meals that would have gone to waste have been redistributed to local communities.
‘We were crowned a British Institute of Innkeeping Sustainability Champion’
4
We love local
We care about supporting local businesses and building long-standing relationships with suppliers. All our pub menus feature local ingredients such as butter from Cornwall's Trewithen Dairy and fish from Matthew Stevens.
5
We're equality trailblazers
In 2023, we won a regional Chamber Business Award in the Equality Trailblazer category, thanks to our consistent success in reducing the gender pay gap.
6
We've joined the no/low movement
Last year we launched our first low-alcohol beer, Proper Job 0.5% IPA. You can read more about it on page 36.
7
We nurture the next generation
Our apprenticeship schemes provide jobs in hospitality for young people, and we currently have 82 apprenticeships in progress across various departments. We've also launched a groundbreaking new Pre-16 Hospitality Academy with The Cornwall College Group.
‘Our apprenticeship schemes provide jobs in hospitality for young people’
8
We support planet-friendly initiatives
We promote a number of biodiversity campaigns, such as No Mow May where we collaborated with Toast Brewing to create a special beer to support biodiversity (15p from each pint sold was donated to Plantlife). Our employees have volunteered their time for causes such as the Cornwall Wildlife Trust, Cornwall Seal Sanctuary and Marine Conservation Society beach cleans.
read more St Austell Brewery's eco initiatives
9
We're inclusive
St Austell Brewery signed the #OpenToAll Charter, hosted Cornwall Pride's first Inclusion Breakfast, and formed an Equality, Diversity and Inclusion (EDI) Steering Committee chaired by CEO Kevin Georgel.
10
Our people matter to us
We go above and beyond for our staff, including offering enhanced policies for adoption, fertility and menopause support.
We hit the road with Will Barrett, who is celebrating 40 years of delivering St Austell Brewery beers, and discover what a day in the life of a drayman looks like
While the days of transporting beer via a horse-drawn dray (a flat wooden wagon) are long gone, ‘drayman’ is still used to describe the person who hauls the load and steers the ‘wagon’ when delivering beer.
St Austell Brewery has a rich history of draymen and has seen many changes in this role since the brewery was established in 1851.
In the Victorian era, the brewery owned stables and fields for the horses, plus coach houses for storing the drays. In 1908, the brewery acquired its first steam-powered lorry. Then, in 1923, the first petrol lorries arrived and that pretty much relegated to history the use of horses to deliver beer.
By 1929, the steam-powered lorry was retired (employees E. Rowe and T. Ward who operated the lorry were paid £2, 19s and 8d). At that point, there were 12 employees driving the petrol lorries.
Of course, delivery drivers now carry their cargo in a St Austell Brewery-branded lorry, but the role of a drayman is still integral.
These unsung heroes of the pub trade deal daily with early starts, traffic jams and lifting heavy kegs. One of our own, Will Barrett, this year celebrates 40 years as a drayman for St Austell Brewery.
Will says his role has remained surprisingly unchanged in those 40 years and still consists of loading the lorry, routing his journey to the delivery destination and unloading at pubs, clubs, restaurants, hotels and cafes.
‘I remember some extremely characterful landlords from my early years,’ he says. ‘Doing the same route week in, week out, you get to know people on a personal level and they share things with you. Landlords were often the agony aunt of the pub and everyone would go and speak to them.’
Will recalls delivering to a pub in Penryn: ‘This is going back 30 years, but I remember we'd have to park the lorry on the pavement outside this pub and the landlord would always be fast asleep in bed. So we'd have to climb in through the window, grab the keys, walk down the stairs and let ourselves in so we could crack on with the delivery. After it was done, he'd emerge from upstairs and say something like: "Oh, so you let yourself in boys? Good work," and we'd sit down, have a coffee and chat.’
Technology has changed the role in positive ways: ‘We used to have open-back lorries, so when it rained you had to be really careful loading to avoid everything getting soaking wet,’ he says. ‘Lorries are well covered now so it's made life a lot easier.
‘And when I first started at the brewery we used to load 36 gallons of wooden barrels and gosh they were heavy –and pretty high.’
As a result of the brewery's growth, Will has witnessed firsthand the expansion of the team and the relocation to bigger premises to accommodate the operation.
‘When I started the depot was in Falmouth, then Redruth, and I probably knew 70 to 80 per cent of the staff. As the brewery grew we were amalgamated into one depot at St Columb Major – where we still are now.
‘It would be impossible to get to know everybody who now works at the distribution centre – with around 2,600 pubs to serve across the South West there are quite a few of us –but I know everyone in my little remit and they're a great bunch.’
It's the joy of the job and the strong bonds with colleagues that have kept Will at the brewery for so long
‘I've always enjoyed the role and St Austell Brewery has been good to me. It's hard work, especially in summer when the roads are busier and there are more deliveries – I'll often have a half-hour nap on the settee at home after a shift because I'm so exhausted! – but it's worth it.
‘People who leave always wind up wanting to come back, and there's something to be said for that.’
While some of us may baulk at the idea of driving a huge truck all day, often in heavy summer traffic, the Cornish landscape takes the experience up a gear.
‘I like being out in the sticks, even if it means a little more driving,' Will explains. 'When you're seeing picturesque scenes in places like Coverack, it's lovely.’
When he's off the clock, you might just spy Will enjoying the fruits of his labours at one of St Austell Brewery's pubs.
‘In summer I like a chilled korev in one of my two favourite locals: The County Arms in Truro and Punchbowl & Ladle in Feock.’
‘we'd have to climb in through the window, grab the keys, walk down the stairs and let ourselves in so we could crack on with the delivery’
External relations director Piers Thompson presents a plaque to Will to honour his 40 years at the brewery
Our fantastic trust was founded in 2003 to support good causes across the South West. Here's what our brilliant fundraisers have been up to
Good luck to St Austell Brewery colleague Dan Roach (pictured) who has been selected to run in the 2025 London Marathon, raising money for the Charitable Trust.
Dan, who works in our packaging department, took up running in 2013 in a bid to improve his rehabilitation and mental health following a stroke. The race on April 27 will be his 20th marathon and, coincidentally, takes place on his birthday.
‘I'll be extremely proud to run for the Charitable Trust,’ he said.
‘It has donated a huge amount of money to local charities, and I can't wait to get fundraising.’
Help Dan reach his marathon target
CORNWALL'S BIGGEST CHARITABLE BEER FESTIVAL RAISES £12,000
Around 1,300 revellers descended on St Austell Brewery for its 23rd annual Celtic Beer Festival on November 30, 2024.
The day-long event transformed the historic Victorian cellars into a buzzing venue with live music and five bars serving 100 beers from 50 UK breweries.
Ticket sales raised £12,000 for the St Austell Brewery Charitable Trust, which has donated over £1.2m to good causes across the South West since 2003. Last year the Trust gave £95,000 to recipients that included youth mental health services, Cornwall Air Ambulance and local families requiring support or equipment.
Georgina Young, St Austell Brewery brewing director, said: ‘The 23rd Celtic Beer Festival was a highlight in our calendar where we all got together to celebrate every wonderful style of beer. There was something new for everyone to try – from porters to sours and lagers to seaweed-salted bitters.
‘It was all for a good reason, too, with money raised going to brilliant causes across the South West via our Charitable Trust.’
SUSTAINABILITY CREDENTIALS: A HOLISTIC, NO-WASTE APPROACH TO MAKING CIDER
We got the inside scoop from our supplier Treleavens on how they've got the luxury ice cream game licked
‘a scoop with decadent density’
Ever picked up a tub of ice cream in the supermarket and wondered why it feels strangely light for its size? What you're feeling is the amount of air that's been pumped into the ice cream to increase its volume. It's very common in cheaper ice creams and, for the consumer, means less ice cream for your cash.
The issue of pumping ice cream full of air is a point of pride for the team at Treleavens, who craft luxury ice cream at Tretoil Farm near Bodmin in Cornwall using premium local ingredients. While they do introduce some air into their production process (in order to make their ice cream scoopable), it's minimal. The result is a scoop with decadent density.
A tub of Treleavens is far too exclusive to be found in the freezer aisle of a supermarket, however. Where you would find Treleavens ice cream is on the menu at St Austell Brewery's 45 managed pubs across the South West including the Oystercatcher in Polzeath, The Crabshell in Kingsbridge and The Atlantic in the Isles of Scilly.
The Treleavens story started in 2002 when founders Andrew and Mandy Treleaven bought a small ice cream company called Beddoes. The couple developed the business and used traditional methods to make Treleavens artisanal ice cream with its signature weight and creamy texture.
In 2011, the couple sold the company to Richard Rowse of Rowse Honey, who put together a team to take the brand next-level without compromising on quality. One of the ways they did that was to create an innovative range of ice cream and sorbet flavours. The list now numbers 50, including a new Jammie Dodger release for 2025.
You can't make a silk purse out of a sow's ear and you certainly can't make luxury ice cream out of any old ingredients. That's why, since the early days, Treleavens has sourced its products' core ingredients from similarly homegrown companies Trewithen Dairy and Rodda's. The silky Cornish milk and unctuous clotted cream form the backbone of every ice cream in the range.
Working with Cornish neighbours and supporting the local economy has always been high on the agenda, and Treleavens has also found local suppliers to stump up the goods for the smorgasbord of fabulous flavours. Swirled through the sweet scoops are the likes of Boddington's Berries' strawberries and raspberries, Freda's peanut butter, Cornish Sea Salt and sea berries from Cornish Seaberry Co.
50ML HAVANA 3YO
100ML FEVER-TREE
MEXICAN LIME SODA MINT LEAVES
BUILD OVER ICE AND GENTLY STIR. GARNISH WITH LIME WEDGE.
35ML MALFY ROSA
50ML PROSECCO TOP WITH FEVER-TREE BLOOD ORANGE SODA
BUILD OVER ICE AND GENTLY STIR. GARNISH WITH ORANGE WHEEL.
50ML JAMESON ORIGINAL 100ML FEVER-TREE GINGER ALE
BUILD OVER ICE AND GENTLY STIR. SQUEEZE LIME WEDGE AND ADD TO GLASS.
50ML LILLET ROS é
200ML FEVER-TREE
RASPBERRY SODA
BUILD OVER ICE AND GENTLY STIR. GARNISH WITH RASPBERRIES AND MINT.
MALIBU & HAVANA SPICED ABSOLUT VANILIA ABSOLUT ORIGINAL
25ML MALIBU
25ML HAVANA SPICED RUM
25ML COCONUT CREAM
75ML PINEAPPLE JUICE
ADD ALL INGREDIENTS TO A SHAKER. ADD ICE, SHAKE & STRAIN. GARNISH WITH A PINEAPPLE WEDGE.
50ML ABSOLUT VANILIA
25ML PASSIONFRUIT PUR é E
50ML PINEAPPLE JUICE
ADD ALL INGREDIENTS TO A SHAKER. ADD ICE, SHAKE & STRAIN. GARNISH WITH HALF A PASSIONFRUIT.
25ML ABSOLUT
25ML KAHL ú A
50ML ESPRESSO COFFEE
10ML SUGAR SYRUP
ADD ALL INGREDIENTS TO A SHAKER. ADD ICE, SHAKE & STRAIN. GARNISH WITH 3 COFFEE BEANS.
In recent years, a curation of sorbets – including flavours such as pineapple and basil – and vegan ice creams have joined the range, while developments are afoot to create an ice cream for friends of the four-legged variety.
Although the volume of ice cream produced these days is on a much larger scale than when Andrew and Mandy first created Treleavens, the attention to detail paid in producing the product is much the same. Each tub is still finished by hand, and the team is made up of just eight employees plus a few additional helpers when things get really busy in the run up to summer.
So next time you're at a St Austell Brewery pub for supper and find yourself digging into a dessert of warm belgian waffle with blueberry compote and a scoop of Treleaven's vegan Raspberry Ripple ice cream on the side, take a moment to appreciate the Cornish craft running through the seemingly simple accompaniment – then scoff it with feelgood abandonment.
• Millionaire Shortbread was voted customers' favourite flavour in 2024. They loved digging through the top chocolate covering to reach the ice cream with its layers of buttery shortbread and caramel swirl.
• Those lucky enough to live within Treleavens' delivery area can get the ice cream dropped to their door. Others can get their fix at St Austell Brewery pubs and other esteemed South West venues including Rick Stein restaurants, Watergate Bay Hotel and Bedruthan Hotel.
• Current Treleavens flavours found on the St Austell Brewery dessert menus include Vanilla, Chocolate, Salted Caramel, Strawberries & Cream, Vegan Raspberry Ripple and Ruby Orange Sorbet.
• Treleavens also makes bespoke flavours for leading chefs, so you may have enjoyed some of its delicious ice cream without even realising it.
• New flavour developments have incorporated the likes of peach and passionfruit, alongside experiments with quintessentially British flavour pairings like strawberries and elderflower.
‘developments are afoot to create an ice cream for friends of the four-legged variety’
• Treleavens is crafted to bring moments of joy in every season. Enjoy a burst of spring in flavour combinations like lemon and elderflower sorbet.
Our annual cooking competition celebrates homegrown culinary stars. Discover which dishes were judged winners by world-famous chef Pierre Koffmann and will appear on our pub menus
We are always on the lookout for rising stars, and a peek inside our pub kitchens proves we have some superb culinary talent.
To shine a light on these up-and-coming youngsters, we developed our in-house Proper Chef competition. Chefs submit their dishes and a chosen few compete in a regional round; the winners of this heat take part in a grand final in London.
The second instalment of the annual competition took place at the end of 2024. After a nail-biting regional round at St Austell Brewery HQ, a handful of chefs took their culinary skills to The Menu Partners in New Covent Garden Market, London, where they cooked for a prestigious judging panel including multi-Michelin-starred chef Pierre Koffmann.
A smorgasbord of showstopping starters, mains and desserts were meticulously crafted and presented. It was an exhilarating day with high emotions and even higher standards, and Pierre was full of praise for the chefs' efforts.
After much anticipation, the winners were announced, and the dish crowned overall winner was a slow-braised lamb shank by Jedd Sidwells, assistant head chef at The Wellington in Boscastle.
Guests will be able to sample the winners' delicious creations on our 45 managed pub menus this year.
Starter Firecracker pork
Shannon Stark, The Crabshell, Kingsbridge
Main Slow-braised lamb shank
Jedd Sidwells, The Wellington, Boscastle
Dessert Sur nuage de caramel doré
Judge Higman, Hicks Bar, St Austell
Starters
Scallops and cauliflower
Adam Gist, Harbour Light, Paignton
Sweet potato gnocchi
Morgan Holland, Punchbowl & Ladle, Feock
Ricotta arancini sicilian
Claudio Camarda, The Waterfront, Plymouth
Mains
Pan-roasted pigeon with mushrooms and blackberries
Adam Gist, Harbour Light, Paignton
Monkfish and prawn skewers
Shannon Stark, The Crabshell, Kingsbridge
Venison loin, black truffle cake, broad beans, butternut, beetroot and parsnip jus
Arron Withnall, Pier House, Charlestown
Roasted turbot, white bean and crab cassoulet, crispy oyster and pickled veg
AJ Harrison, Harbour Inn, Porthleven
Desserts
Salcombe Gin pannacotta
Tony Jenkins, The Crabshell, Kingsbridge
Pistachio frangipane
Arron Withnall, Pier House, Charlestown
White chocolate crémeux
Adam Gist, Harbour Light, Paignton
Add a hoppy note to your summer barbecues and home-cooked dishes with this collection of preserves and sauces made in collaboration with The Cornish Larder Co.
Ramp up your grill game with this rich barbecue sauce infused with an oak-smoked aroma and the malty notes of Mena Dhu stout. It's great for adding a tangy twist to ribs, burgers and pulled pork.
Made with lashings of Tribute pale ale, this tangy chutney combines a zesty blend of fruits and spices infused with the crisp, refreshing flavour of our flagship ale. It makes a perfect pairing with grilled meats or your favourite cheese and crackers.
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This is a punchy blend of the award-winning 7.2% double IPA with chilli heat and sweet tanginess. The result is an ultra-bold dip, marinade or glaze. Use it to add depth and flavour to barbecues, stir fries and other dishes.
