The Local issue 4 - St Austell Magazine - Autumn/Winter 2025

ARE ST AUSTELL BREWERY

Established in 1851, we are an independent, family-owned, and award-winning business rooted in the South West.

We proudly brew and distribute our celebrated beers - including Tribute, Proper Job IPA, korev, and Proper Job 0.5% - nationwide. With over 160 pubs across the region and a leading position as the South West’s top drinks wholesaler, we offer more than just great beer.

Whether you’re looking for somewhere to eat, drink, stay, or build a rewarding career, St Austell Brewery brings together great beers, great places, great people, and great opportunities.

Scan here to discover more about our purpose, sustainability plan, and current career and pub tenancy opportunities. or visit staustellbrewery.co.uk

Cheers!

Welcome to the fourth issue of The Local – a special extended edition to celebrate the next exciting chapter of the St Austell Brewery story.

In 2026, the brewery celebrates its 175th anniversary, and to mark the moment we've had a major rebrand – our first since 1954. However, we're not only launching a bold new identity, but we're also refining our purpose: Brewing great experiences for the generations to come

You can discover the story behind the project in this issue and find out how our refreshed look honours our history and future, our roots in the South West landscape, and our care for the planet. You'll also meet the inspiring woman who spearheaded the rebrand: our marketing and communications director, Laura Plum.

As ever, the magazine contains barrels of seasonal inspiration. Ease into the cosiness of autumn and winter with our ideas for a bewitching stay in Boscastle, a weekend exploring Bath, and a tour of a section of the South West Coast Path.

In Beer School, you'll find the low-down on the latest trends crossing the pond, along with a celebration of 30 years of Gem amber ale. In Community, join us in supporting three campaigns aiming to keep Great British pub culture alive and sipping, then find ways to have a very hoppy Christmas. In Food, discover how to use stout in your cooking and follow our mixologists' easy-to-make autumn cocktail recipe, which is perfect for this season's get-togethers. Plus, we've got your Christmas wine pairings sorted.

I hope you enjoy this special edition of the magazine and that it fuels delicious adventures in the South West.

See you in the spring!

Kevin Georgel Chief Executive, St Austell Brewery

Members of the St Austell Brewery team commemorate the rebrand with a photo of them arranged in the shape of the brewery's castle icon

6 St Austell Brewery news

Cracking open the latest news, events and opportunities.

8 Brewing Great experiences

We've given our brand a sleek new look inspired by our brewing past.

16 bewitched by boscastle

A magical stay at historical pub The Wellington.

22 bath weekender

How to do a festive weekend in the South West's most beautiful city.

27 Coast Path pub crawl

Coastal treks that finish with a hearty pub dinner.

beer school

34 a pint with george

Discover the latest trends set to travel across the pond from the USA.

38

Otter-ly delicious

Maris Otter barley turns 60.

40

Behind the beer: gem of a classic

We reveal the secrets to Gem's impressive longevity.

64

Shot of the dark

Discover how Mena Dhu can add richness to autumn and winter dishes.

71 toffee apple spritz

Sink into sweet submission with our cocktail version of the classic autumn treat.

72

Perfect pairings

46

The great British pub fight

We're supporting campaigns battling to keep British pub culture alive and sipping. Will you join us?

48

Musical connections

Folk musician Will Keating shares his thoughts on the importance of live music for communities, pubs and artists.

52 tales from the brewery: laura plum

Meet our marketing and communications director.

54 News from st austell brewery charitable trust

Take a look at what's been going on recently.

56

Paying tribute to South West Rugby

Discover how Tribute is the liquid gold running through South West rugby.

58

8 ways to have a hoppy christmas

Spread good cheer with a St Austell Brewery Christmas.

Take your festive dishes next-level with our expert wine pairings. 74

last orders

Discover how we're brewing up great experiences online.

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.

Recycling This magazine and the foil used in this special edition are fully recyclable.

ISSN 3050-2365

ST AUSTELL BREWERY News

Cracking open the latest news, events and opportunities

COASTAL-CHIC TRANSFORMATION FOR THE PEDN OLVA

The iconic Pedn Olva, which sits atop granite rocks above Porthminster Beach, has reopened after an ambitious multi-million pound renovation.

Guests are basking in coastal cool in a reconfigured space that pays homage to its mining heritage and coastal surrounds, with striking architectural features, natural materials, and colours and textures of the Cornish landscape.

A smart new bar and restaurant features a contemporary menu packed with ultra-fresh local produce, award-winning beers, fine wines and barista coffee. The outdoor terraces –thirty feet above the sea – buzz with activity on balmy days.

Overnight guests, meanwhile, ease into sea-side splendour in 27 stylish, ocean-inspired rooms, complete with stunning views over the harbour and sea.

GEORGINA BAGS BREWER OF THE YEAR

Brewing director Georgina Young has been named Brewer of the Year by the All-Party Parliamentary Beer Group (APPBG) in July, in front of 170 attendees including 70 MPs and peers. The award recognises brewing expertise and the individual's wider contribution to beer, brewing and the community.

Georgina's collection of awards also includes Brewers' Brewer of the Year (the Society of Independent Brewers and Associates Business Awards 2025), Brewer of the Year (the Guild of Beer Writers Awards 2023) and a Lifetime Achievement Award (Brewers Congress 2023).

Tonia Antoniazzi MP, chair of the APPBG, said: ‘Georgina's dedication to brewing, innovative spirit and passion for educating and welcoming others into the industry are highly respected across the beer community ... Georgina's name is often mentioned as an inspiring figure.’

Georgina said: ‘It is a real privilege to be head brewer at St Austell Brewery and to be able to collaborate with talented individuals across the industry. Together, we are committed to celebrating great British beer, inspiring the next generation of brewers, and advancing sustainable practices.’

WASTE NOT, WANT NOT

TAKING THE NO/LOW WORLD BY STORM

Proper Job 0.5% has bagged its third award within ten months of launching: a silver at the World Alcohol-Free Awards 2025. It previously won a gold in the beer category of the Taste of the West awards and a bronze in the No & Low Alcohol – IPA category of the World Beer Awards 2025.

We're aiming to reduce waste in our managed pubs, depots and breweries by 80 per cent, in an ambitious recycling initiative with Biffa. Our efforts have seen St Austell Brewery named winner at the Green Awards UK 2025 in the category of Excellence in Waste Management. The venture involves educating colleagues, minimising food waste and using colour-coded bins. The most successful pub team will be rewarded with vouchers.

Helen Sprason, area manager and member of the Sustainability Steering Committee, said: ‘Given our scale, we have a huge opportunity to really make a difference,’ while Emily Coon, sustainability manager, said: ‘The goal is to create a culture of sustainability.’

The judges said Proper Job 0.5% is ‘refreshing, sessionable and pairs well with full-textured dishes.’

Proper Job 0.5% launched in October 2024 after more than two years of development.

Georgina Young, brewing director, says: ‘Receiving this award celebrates the craft, quality and excellence that went into creating it.’

L–R: St Austell Brewery external relations director Piers Thompson, chair of the APPBG Tonia Antoniazzi MP, Georgina Young, and St Austell Brewery commercial director Paul Harbottle

Ahead of our upcoming 175th birthday, we've given our brand a sleek new look for the future – inspired by our brewing past

St Austell Brewery founder Walter Hicks

We've reached a very proud milestone in St Austell Brewery's rich history: our first major rebrand in over 70 years has landed.

We're excited to share with you the next chapter of our brand story, which we haven't undertaken lightly. Rather, it's been a vital part of clarifying and refining our purpose, positively evolving our values and sharing our vision of a sustainable future.

CREATING A NEW BRAND LOOK

The brewery, hospitality and drinks wholesale business, which celebrates its 175th birthday in 2026, has not had a rebrand since 1954 when the iconic black-and-gold look was introduced. So creating a new visual identity to last at least another half century was a major challenge – one that involved many hours of engagement and planning.

So why now? The big anniversary was a driving factor, but we also wanted to create a visual identity to communicate what the brand represents at this moment, as well as what it aims to be in the future.

Laura Plum, our marketing and communications director, led the rebrand process and says: ‘We've taken time to listen to our people and reflect deeply on who we are and where we're going, drawing on our rich heritage to shape a clearer, more confident vision of the future.

‘It's part of a broader journey to future-proof our story. Our new sustainability strategy is a vital step in that journey and deeply embedded in our refreshed brand and purpose.’

ROOTED IN A SUSTAINABLE FUTURE

Laura explains that the business is more focused than ever on its commitment to doing business responsibly, by ‘reducing our impact, investing in our people and creating lasting value for the future.’

This is summed up by a new guiding purpose for the business: Brewing great experiences for the generations to come, which derives from a new set of core values and the company's first sustainability strategy, Crafting a Brighter Future. The latter comprises three pillars of putting people (from our teams to the guests we serve), places (the environment around us) and partnerships (local suppliers through to pub operators) at the heart of how we do business.

So how do these ideas about people and planet translate into a brand logo and a new visual identity that's being rolled out across the estate's 160 pubs, portfolio of award-winning beers, two breweries, six depots and a delivery fleet? Turn the pages to find out ...

‘Taking inspiration from our past to craft an identity that moves us into the future’

HALF A PINT OF HISTORY

St Austell Brewery was founded in 1851 by Cornishman Walter Hicks. A wine merchant and maltster, he began brewing at his first pub, the Seven Stars Inn in St Austell.

In 1867, Walter purchased the freehold of the London Inn, where he established a modern steam brewery. The building, Tregonissey House, still stands in St Austell town centre today. In 1893, Walter built a new Victorian Tower Brewery on Trevarthian Road, overlooking St Austell Bay. And, all these years later, it's still where we create our award-winning cask and bottled ales.

In 2016, we acquired a second West Country brewery, Bath Ales, and we are now the leading independent wholesale distributor of beers, ciders, minerals, wines and spirits in the South West. To this day, St Austell Brewery remains independent and family owned.

The new brand logo

VIVA LA EVOLUTION

The first thing people will notice about this rebrand is that it's an evolution, not a revolution. For a business as historic as ours, we knew we must honour our long heritage and the special place the brewery holds in the hearts of the individuals and communities that make up our guests, staff and stakeholders. So we decided to take inspiration from our past to craft an identity that moves us into the future.

‘The new visual identity draws from our heartland and our heritage,’ says Laura. ‘The iconic castle has had an update, and we've changed our distinctive black and gold, which has evolved into a palette of deep blue and warm copper.’

The rich blue was chosen to evoke the Cornish coastline, while the warm copper honours the region's mining heritage and the use of copper in traditional brewing processes.

A SEAL OF QUALITY

The castle symbol, taken from the Hicks family memorial tablet, first appeared as part of the brewery's logo in the early 1950s and has gone on to be a core and recognisable icon of the company. In our new look, it remains at the heart of the brand, but has been reworked in a more contemporary way and reproduced in copper. It represents a seal of quality in which guests can put their trust.

The more eagle-eyed will spot that the edges of the letters that make up the words ‘St Austell’ in the logo have a diagonal slant to them. These represent the South West hedgerows and the curve of breaking waves, as well as optimistically pointing to the future. The typography was also inspired by historical bottles stored in our museum archives.

of our new identity elements CORE

THE CASTLE

The castle in our new identity has been inspired by the Hicks family crest and goes back to the original three turrets (which align with the three pillars of our business: brewing, hospitality and drinks wholesale).

A beacon of light in the depths of St Austell Bay blue, our castle is a jewel crafted by our heritage and a seal of quality.

TYPOGRAPHY

Inspired by the embossed characters that stand tall on the shoulders of every bottle, the typography of our new identity has a certain elegance, achieved through condensed characters and subtle serifs. It's influenced by our heritage, yet modern in its execution.

The slanted serifs on the letters point towards the future and represent our optimism about the journey to come.

INSPIRED BY OUR LANDSCAPE

Our new identity is inspired by our rugged Cornish coastline. This can be seen in the colours that are part of the brand palette and the imagery we use.

Colours and

inspiration

Our colour palette combines our warm personality and rich heritage with the genuine warmth that reflects the St Austell Brewery brand character. Here are a few of our signature colours and the inspiration behind them.

Copper is the new gold! The castle in the logo is copper, which references the large copper kettles traditionally used in the brewing process for their thermal conductivity.

St Austell Bay Blue

Copper

St Ives Sea Foam

mission OUR

Acknowledging our history and where we've come from.

Experiences that are meaningful to people and drive relationships and the business forward.

The generations of people we work with and employ; generations of guests and businesses, and generations of the Hicks family.

Our eyes are on the future, so protecting the environments in which we live, work and play is extremely important.

A STATEMENT OF INTENT

Our chief executive, Kevin Georgel, is delighted with the new brand story and identity and says: ‘This is more than a new visual identity. It represents a thoughtful, holistic evolution of our brand. It's a statement of intent and demonstrates our commitment to our people, our guests, and the great experiences we deliver.’

So, as the new look is unveiled in pubs, supermarkets and beyond, you won't wonder what has been done with the much-loved classic brand. Instead, we hope you'll see a visual identity that represents a business rooted in the past but with its eyes on the horizon. And, when future generations see the logo in years to come, we hope they'll feel the same.

P27 Explore the South West Coast Path this season

BY BOSCASTLE

Rosanna Rothery, features writer for Food Lifestyle magazine, basks in a magical stay at The Wellington in Boscastle

For a hopeless romantic, the intoxicating cocktail of history, literature, sorcery and scenery to be discovered in the lovely little fishing port of Boscastle is a potent potion. It's best imbibed at The Wellington, where echoes of the past charge the atmosphere, and windswept waves and walks are a mere pebble's skim away.

HISTORY

Boscastle harbour is best known, sadly, for being almost entirely destroyed by a flood in 2004. The Welly (as locals affectionately call the pub) is close to where the River Valency empties into the sea and was one of the worst buildings affected by the freak flash of floodwater – spot the marker in the restaurant to see how high the waters rose.

However, this centuries-old turreted former coaching inn has rebounded from the tragedy with a heritage-chic makeover that celebrates its fascinating past. Antique curios and a colour palette of wild heathers, rustic clay reds, burnt oranges and deep sea greens reflect the surrounding coast and countryside and give the impression of a smart Victorian gentleman's residence.

These nods to the past aren't just cosmetic, though. The nostalgically inclined will find plenty of genuine history oozing from huge open fires, stained-glass panelling and curved rooms tucked into fairytale turrets, which thankfully have all been beautifully preserved.

The knowledge that famous guests have soaked up these characterful vibes adds to The Welly's charm. They include King Edward VII, acclaimed Victorian actor Sir Henry Irving, and one of Britain's greatest military heroes, Guy Gibson VC (leader of the World War II Dambuster's raid), who once described the hotel as his ‘favourite hostelry’

LITERATURE

Those who love a romantic melodrama will be delighted to discover that The Welly was also a favoured place to stay by Victorian author Thomas Hardy. The area around Boscastle is said to have sparked his imagination for his third novel, A Pair of Blue Eyes

It was while working as an architect, helping to restore St Juliot church near Lesnewth, that the writer spotted a pair of blue peepers belonging to the rector's sister-in-law, Emma, who he later married. There's a circular walk from The Welly to the church, where you'll find memorials to Mr and Mrs Hardy on the north wall.

The trio of ruby lamps that lend a soft glow to the restaurant were given as a gift to The Welly from the author in the late 1800s.

Superior rooms, housed in the turrets, showcase period features and river views

MYSTICAL MAGIC

Those with a penchant for the fantastical should be sure to visit the village's enchanting Museum of Witchcraft and Magic. Here, they'll discover over 300 intriguing objects of the occult spread across two floors. For those wishing to drink further from the cup of forbidden knowledge, the quirky museum also holds plenty of educational and eerie events.

For a more mystical experience, don walking boots and make the three-mile pilgrimage to the sacred site of St. Nectan's Glen, a 60ft-high waterfall set in an Area of Outstanding Natural Beauty. It's one of the UK's most spectacular natural attractions, coloured by legends of healing waters and faery law.

For more immersion into the mythical, a walk along the South West Coast Path to Tintagel Castle makes for an epic adventure. Rumoured to be the birthplace of King Arthur, the ruins are steeped in supernatural stories.

Closer to home, there are said to have been a few paranormal sightings at The Welly. Ghost hunting not your style? Take a seat at the bar to explore the array of not-so-spooky spirits.

‘intoxicating cocktail of history, literature, sorcery and scenery’

SCENERY

For both delightful and dramatic scenery, nature lovers can set out in just about any direction from The Welly. Boscastle itself is charming to explore: think higgledy-piggledy fishermen's cottages tumbling down steep slopes to an Elizabethan quay dotted with tearooms, a pottery studio and a National Trust secondhand bookshop.

Willapark cliff stands sentinel over one side of the harbour and is worth the steep climb for its spectacular views. On the other side, Penally Point sits above a natural blowhole known as the Devil's Bellows. In the right conditions, this performs quite the spectacle, snorting a horizontal waterspout halfway across the harbour entrance.

HUNKER DOWN

There's something magical about Cornwall in the low season; the crowds have left and the elements reign supreme. When it's wet and wild, The Welly is a fabulous spot for hunkering down.

The low-ceilinged pub is the perfect place to down a pint or two of Menu Dhu while listening to live Cornish folk music. The two restaurants above, meanwhile, are atmospheric nooks in which to feast on hearty forkfuls of Proper Job IPA chicken and ham hock pie, or a spicy tiger-prawn Malaysian laksa, followed by crowd-pleasing puddings such as warm chocolate brownie or lemon posset.

There's a whole range of accommodation (from cabins to apartments) to retire to, but the luxurious superior rooms nestled within the turrets showcase period features and river views. Before curling up with a brooding Ross Poldark (the novel of course) in the king-size bed, luxuriate in Cornish land&water products in the freestanding bath, and sip a korev lager from a mini bar packed to the brim with St Austell Brewery beers.

The next morning, fresh fruits, yogurts, cereals and a delicious cooked breakfast will set you up for walks through moody, untamed landscapes amid the theatre of crashing waves and Cornish storms.

‘A colour palette of wild heathers, rustic clay reds, burnt oranges and deep sea greens reflect the surrounding coast and countryside’

weekender Bath

How to do a festive weekend in the South West's most beautiful city

Bath is a magnet for tourists all year round. However, it's in winter that the city becomes especially magical, when its famous Christmas Market – 25 years old this year – takes place (November 27 to December 14). But what else should you cram into a weekend in the historic city? We've got your itinerary sorted.

THINGS TO DO

It would be remiss not to visit the world-famous Roman Baths during your stay. Take a trip back in time (almost 2,000 years) as you explore ancient steam rooms and the sacred spring. Then, make like the Romans and take a dip in the naturally warm, mineral-rich rooftop pool at Thermae Bath Spa. It's especially lovely in the dark when the steam rises off the water into the cold night air. Make full use of the inside Infrared Room, Celestial Relaxation Room, Ice Chamber and Aroma Steam Rooms too.

Awe-inspiring architecture can be found at Gothic Bath Abbey (climb the tower for panoramic views across the city) and in the iconic Georgian architecture of the Royal Crescent and The Circus. For more panoramas, try walking the Bath Skyline – the National Trust walk loops around the city's hills.

For cultural thrills, a visit to The Jane Austen Centre is a must to learn more about one of Bath's most famous residents. Then check out clothing from the Georgian period – and beyond – at Fashion Museum Bath

The Holburne Museum and Victoria Art Gallery are also well worth a visit. Come evening, catch a show at Theatre Royal Bath – quality productions this winter include adaptations of To Kill a Mockingbird, The Woman in Black and A Christmas Carol

Beyond shopping at the Christmas Market, it's worth exploring the elegant streets and winding passageways filled with independent stores. Milsom Street, Walcot Street and Bartlett Street should be your priority ports of call for beautiful boutiques, artisan makers and galleries.

‘In winter, the city becomes especially magical when its famous Christmas market takes place’

Bath Abbey

EAT AND DRINK

Bath is a hotspot for foodies and there are heaps of venues where you can pair quality eats with St Austell Brewery beers.

For seasonal dishes packed with locally sourced produce, visit one of our pubs. At the Hare & Hounds on Lansdown Hill, relish picture-perfect views of Charlcombe Valley. It's only a mile from town but feels a world away and is just the ticket after a busy day in the thronging city. Or seek out the tranquility of the Locksbrook Inn in Lower Weston, which sits right by the canal. Kids in tow? Book a table at the Moorfields in Oldfield Park for a laidback, friendly atmosphere and fantastic food that will keep all ages happy and satiated.

For casual bites, you'll find tearooms and cafes galore. A non-negotiable is scoffing a traditional Sally Lunn bun. Choose between a sweet or savoury topping and pair it with a cup of tea at Sally Lunn's Historic Eating House & Museum

For fine dining, Bath's only Michelin-starred restaurant is to be found at The Queensberry Hotel where The Olive Tree is headed up by chef Chris Cleghorn. Menu Gordon Jones offers 'surprise tasting menus' (no options, just take what you're served!), or try the perennially good Circus

For evening drinks, find Tribute, Proper Job and Mena Dhu (plus more St Austell Brewery drinks) being served at the Hop Pole, where you can also taste hyperlocal beers courtesy of Bath-based Abbey Ales. The Marlborough Tavern, a two AA rosette pub with over 200 years of heritage, and the Salamander, a cosy Georgian pub serving modern dishes and St Austell Brewery beers including Gem and Monterey, are also worth a visit.

The Roman Baths

Sally Lunn buns

Hare & Hounds

STAY

After a day parading the stalls, and filling your bags with Christmas-pressie crafts and artisan wares, a comfy and laidback base is a must. Our top vote goes to The Griffin Inn, a Georgian building just a stone's throw from the city centre, but there are lots of places to stay. Those looking to luxuriate in utter splendour might make a beeline for The Royal Crescent

Moorfields

On th e trail of buns

The Royal Crescent

THIRST Y FOR MORE

pub crawl Coast Path

Hit the South West Coast Path for a scenic stomp chased by a hearty pub feast. We share some winning walks you'll want to bookmark

Is there anything more invigorating than a windswept, sea-spray-on-your-face walk that takes in epic scenery along the way? In our beautiful corner of the country, we're spoilt for choice when it comes to wild coastal jaunts in autumn and winter thanks to the South West Coast Path, which follows almost the entire coastline.

Then there's the pleasure of a pint and a feed in a cosy pub as a post-walk reward. With so many St Austell Brewery pubs positioned on the fringes of the famous walking path, it's easy to pair one with the other.

Inspired? Lace up your boots, pull on a fleece and strike out for one of these coastal stretches in Dorset and Devon. Each destination offers multiple route options, depending on the desired level of walk, and comes with a perfect pub pairing.

Note: Some of the walks may require a short drive in order for you to hit the ground running. Read more about the suggested walks and discover more at southwestcoastpath.org.uk

SALCOMBE

Devon's chicest holiday spot isn't just a destination for sailing, upscale shopping and dining. Salcombe is also a catch for mood-boosting walks. Give one of these routes a whirl and end the day on a high with a well-earned pub supper.

MODERATE WALK

East Portlemouth and Gara Rock 3.9 miles

Pass the ruins of Fort Charles and explore dog-friendly beaches along this open stroll above the western shoreline of Salcombe harbour.

CHALLENGING WALK

Salcombe and Soar Mill Cove 6.6 miles

Rocky paths, ascents and descents, steps and narrow roads are all included on this walk. However, every careful footstep is worth it for the panoramic coastal views and the possibility of seeing buzzards circling the craggy cliffs or dolphins, seals and basking sharks swimming in the waters below.

PUB PAIRING: VICTORIA INN

Make a beeline for this pub a stone's throw from the banks of the Kingsbridge Estuary to delight in the old-school charm of crackling log fires, cosy nooks and local bonhomie.

Indulge in dishes packed with locally sourced produce, such as Cornish herb-crusted salmon fillet with baked fennel, pea velouté and dill oil. The delicious eats are best accompanied with the stellar selection of award-winning ales and hand-selected fine wines.

Salcombe Kingsbridge

Victoria Inn

Sunset at Salcombe

KINGSBRIDGE

Working up an appetite is guaranteed when exploring this market town within an Area of Outstanding Natural Beauty. The unspoilt landscape offers lush greenery and sandy coves, plus a vibrant pub to boot.

EASY WALK

Start Point 1.3 miles

This short stroll through rugged scenery features a steady descent down the old lighthouse road to the headland. Keep your eyes peeled in autumn for swallows gathering to migrate and merlins on the hunt for small birds like linnets and finches.

MODERATE WALK

Bantham and the Avon 5.1 miles

There are plenty of uphill and downhill stretches on this circular walk, but don't be deterred as it's not steep. Begin at Bantham Sands before passing through the thatched village of Bantham. Then follow the Avon Estuary Way through woodlands, out to the shoreline of Stiddicombe Creek. The returning route passes through Thurlestone village then runs along the clifftop back to Bantham Sands.

PUB PAIRING: THE CRABSHELL

With its prime quayside spot soaking up the hustle and bustle of the estuary, The Crabshell is your go-to for lunch with a view in the South Hams.

Go classic with a portion of fish and chips (featuring South West fish of the day), or mix and match with a selection of light bites like hand-picked white crab sandwich and Cornish fish-finger roll. Whatever you plump for, it will be made with ingredients chosen for their provenance.

Start Point Lighthouse and headland

The Crabshell

Plymouth

HOPE COVE

This small seaside village is blessed with secluded sandy beaches (Inner Hope and Outer Hope) that lend it a tranquil vibe.

EASY WALK

Bolberry Down 1.7 miles

This sliver of coastline has a network of flat paths that are wheelchair and buggy friendly. The pathways run along the clifftops and offer a choice of varying lengths, as well as stonking views. Visit in autumn to see the heathland in its blanket of heather.

MODERATE WALK

The Hope Cove loop via Bolt Tail and Bolberry Down 4.8 miles

The loop starts and ends at Hope Cove, taking in idyllic headlands and rural pathways through the countryside. Because of 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 the trek begins. And, should you decide to take a four-legged friend along, the Hope & Anchor pub is reliably dog-friendly.

PUB PAIRING: HOPE & ANCHOR

Those exploring Hope Cove's enchanting shoreline can continue the good times at this pub located at the heart of it all. Get stuck into pub fodder such as South West fish of the day in Gem ale batter, but save room for the caffeinated thrills of an affogato (clotted-cream ice cream drenched in espresso) to replenish energy levels.

Fancy lingering longer? Stay in one of the pub's cosy coastal rooms.

Hope & Anchor

Hope Cove

Lyme Regis

LYME REGIS

A bedrock of the Jurassic Coast, Lyme Regis is a treasure chest of fossils, feasting and fresh air. A gentle stroll and fossil hunt across Lyme Regis Front Beach might be enough to blow away the cobwebs, but if you're game for a more challenging hike then try one of these walks.

MODERATE WALKS

Chideock to Charmouth 5.4 miles

This rollercoaster route of ascending and descending cliff edges includes an optional detour around the highest peak of Golden Cap.

Chideock Inland 5.4 miles

Take a historic stroll that traverses footpaths, tracks and quiet lanes as well as open heathland and streams.

Thorncombe Beacon and Doghouse Hill 4.3 miles

Enjoy terrific coastal views as you climb up and down the paths and lanes of this lovely walk.

CHALLENGING WALKS

Langdon Hill, Golden Cap and Gabriel's Chapel 4.5 miles

Incredible seaward vistas are the reward for the steep rises and falls in this tougher walk. An optional shortcut bypassing Golden Cap makes for a gentler stroll.

Seatown to Lyme Regis through the Undercliffs 3.5 miles

This challenging walk tracks uneven terrain over clay soil, but it's worth it for experiencing the Undercliffs National Nature Reserve, one of the highlights of the Jurassic Coast with its unique landscape and lush vegetation.

PUB PAIRING: ROCK POINT

Situated on the water's edge, Rock Point flexes a front-row seat to waterside views.

Warm those chilly hands by the open fire before sipping a perfectly poured pint and browsing a menu crammed with pub favourites. At this time of year, we'd recommend chasing your main with a comforting dessert like sticky toffee pudding adorned with clotted-cream ice cream, gingernut crumb and toffee sauce.

Book one of nine characterful yet contemporary bedrooms to turn a day trip into a gourmet getaway.

CARING FOR THE COAST PATH

St Austell Brewery is an official supporter of the South West Coast Path. This means we help fund important work to protect and champion the iconic footpath, which enables around nine million visitors to access 630 miles of stunning South West coastline. southwestcoastpath.org.uk

Rock Point

View to Golden Cap

60 years of Maris Otter barley

A PINT WITH George

Our brewing director Georgina Young took part in a beer-judging trip in the US, where she discovered the latest beer trends set to travel across the pond

TELL US

ABOUT

YOUR TRIP TO THE STATES

I was invited to judge in the World Beer Cup (WBC) competition in May. After that, I attended the Craft Brewers Conference (CBC) in Indianapolis. It was fantastic!

WHAT WAS THE WORLD BEER CUP JUDGING EXPERIENCE LIKE?

At the WBC, 265 judges came from 37 countries. We sat at tables of six people in a massive room with space between the tables so we weren't disturbed. Each beer was analysed sensorially and recorded individually before discussions with five fellow judges. Following this chat, three beers went through to the next round, and so on.

WHAT DID THE JUDGES DISCUSS?

The beers had gone through a first round of judging before they got to us, so they were already guaranteed to be exceptional. That meant the kinds of discussions we had were long and meaningful. We discussed the quality of the beer, its style, and whether the beer demonstrated the necessary characteristics.

HOW MANY BEERS ARE JUDGED?

More than 5,000 beers were entered in the 112 categories. Judges declare beforehand which areas they're specialists in, and are placed on the judging panels for those categories.

AND AFTER THE JUDGING?

One of the largest trade shows for US brewers began: the Craft Brewers Conference. Being based in Cornwall, we don't get many people from the beer world just passing by, so it was great to catch up with experts from all over the world.

TELL US ABOUT THE NEW TRENDS YOU ENCOUNTERED DURING THE TRIP

The seminars at the conference were really useful for picking up on new trends. For example, I listened to Bart Watson, the new CEO and president of the Brewers Association. He revealed that although craft beer production went down by four per cent in the US in 2024 (compared with the previous year), 43 per cent of breweries experienced growth in that timeframe due to drinkers opting for more malt-forward beers, rather than just IPAs.

It also appears that craft drinkers are drinking more ‘out of category’, ie trying wine, hard seltzers, cider and spirits too. And although craft drinkers tend to be affluent and therefore less sensitive to price increases, even they have experienced financial pressures and so are drinking on fewer occasions.

WHO LEADS THE WAY WHEN IT COMES TO TRENDSETTING?

The UK tends to copy the US – think of what happened with IPAs. Ironically though, in the late 1960s and 70s, a few avid American home brewers set up breweries (Sierra Nevada, Goose Island) inspired by their recent trips to the UK. They recreated their own versions of our Great British ales, which were far hoppier than what they had at home.

WHAT'S NEW IN THE AMERICAN BEER SCENE?

They're bored of hops with punchy tropical-fruit flavours and are much more excited about malty beers: red ale, dark porters and even milds. Go into the taproom of any American brewing company and it'll have a huge range of beers (much bigger than we have in the UK) and you'll find a plethora of malt flavours and malt-derived types of beer.

Judges at the World Beer Cup

‘They're bored of hops with punchy tropical-fruit flavours and are much more excited about malty beers’

ALL THE TASTE ALL THE REFRESHMENT NONE OF THE COMPROMISE

Thatchers Zero is a medium-dry low/no cider crafted using a selection of cider apples including Dabinett & Somerset Redstreak to provide full body and modern varieties such as Three Counties & Hastings to deliver smoothness.

ARE WE FOLLOWING SUIT IN THE UK?

To some degree. Younger generations tend to love sweeter flavours, and you can get a lot of sweetness from malts so our malt-led beers do well with that demographic.

WHERE ARE WE DIVERGING FROM THE US?

The UK is strongly leaning towards lower-alcohol beers and even abstinence, which I didn't see much of when I was in America. Gen Z doesn't drink much, if at all, hence the huge rise in no/low beers here.

‘malt-driven Hicks and Gem with their raisin and caramel flavours’

HOW HAS THE DUTY CHANGE INFLUENCED DRINKING HABITS?

After the duty threshold was changed to 3.5% by the government in 2023, a lot of beers have changed their abv to 3.4%. This favourably aligns with the demand for more sessionable beers, such as pale ale Anthem.

If you think back to the mining communities of the 1940s and 1950s, people would come up from the mine and rehydrate with lots of British mild, which was a 3% sweet brown beer. And, all of a sudden, there's a lot of interest in that style again.

HOW WILL YOU IMPLEMENT THE NEW TRENDS AT THE BREWERY?

We're so lucky to have our Cask Club, which showcases experimental and diverse styles, so we'll continue to innovate more within this space. That said, I think we're well covered in our core range with the likes of Tribute, Proper Job with its big hoppy burst of flavour (and its new 0.5% version), Anthem with its lower alcohol, plus the malt-driven Hicks and Gem with their raisin and caramel flavours.

otter-ly Delicious

We were part of a pioneering project to start growing Maris Otter barley in Cornwall. Today, it's one of our brewing mainstays. The heritage barley turns 60 this year, and to mark the occasion we chatted grain, growing and overcoming the elements with Cornish farmer James Hosking

At St Austell Brewery, we're thoroughly proud of our Cornish roots. And what better way to show this than by using homegrown barley in our ales?

One of our longstanding, hyperlocal farming partnerships is based west of the Tamar and sees around 2,000 tonnes of barley harvested annually and transformed into 24m pints.

CLASSIC ENGLISH GRAIN

The grain in question? Maris Otter, developed 60 years ago at the Plant Breeding Institute in Cambridge. This low-nitrogen barley produces a versatile base malt and is ideal for brewing pale ales as it imparts a rich, biscuity flavour with subtle nutty and toasty notes.

It's now considered a classic English barley variety, grown predominantly in Norfolk, and it has formed the basis of hundreds of award-winning beers.

PIONEERING PARTNERSHIP

In 2002, St Austell's head brewer, Roger Ryman, along with Jonathan Arnold of grain merchant Robin Appel and Peter Simpson of Simpsons Malt, had the bright idea to trial growing Maris Otter in Cornwall.

It proved a great success, and this partnership successfully reintroduced Maris Otter as a staple crop in this corner of the country – with the twin aims of reducing food miles and supporting Cornish agriculture.

That meant finding growers to meet demand. A quarter of a century later, 19 farms (some within a three-mile radius of St Austell) supply the brewery with Cornish-grown Maris Otter. It's considered a key component in our brewing philosophy.

Sadly, Roger and Peter are no longer with us, but the partnership is still as strong today as it was when it started.

REAP WHAT YOU SOW

Farmer James Hosking grows 200 acres of Maris Otter at Fentongollan, near Truro, and harvests approximately 500 tonnes for malting. ‘I found the idea of growing something that would support local industry and create a local product very satisfying,’ he says.

It's a mixed farm, with cereals cultivated alongside daffodils and veg – and even a flock of sheep. ‘In terms of cereals, winter barley suits us as it is the earliest crop we harvest, so it gets us going,’ James explains. 'This year, we cut our first Maris Otter on July 12 and it took a couple of weeks. The weather in July tends to be better, which helps us get the right quality of malt.’

WEATHER WARNING

The weather is the most important part of the equation, but also the most unpredictable. ‘There are three crucial elements when growing winter barley: the size of the grain, the amount of nitrogen and, most importantly, that it hasn't started to germinate,’ says James.

‘The South West can be a tricky place to grow malting barley. If the weather is wet and warm, the germination process (the chemical process of converting sugars) could start before you can even see it's happening. If sugars fall below 98 per cent, it's not for malting. Quality Maris Otter commands a good price; if it's too far gone, we get a poor price.’

RISKY BUSINESS

It's a risk that isn't for everyone. ‘Most of us have had a year or two that didn't make it. A few growers decided it wasn't for them. But that's the risk you run in farming, especially growing malting barley.

'Over the years we've come to understand that risk much better. You find ways of minimising it: if you get a chance to cut the crop, you take it. You don't decide you can't be bothered or that you'll cut another crop first.

‘Even this year, we had a wet week and were getting nervous because that can damage the grain. Fortunately, the quality wasn't affected, but a few more days might have done it. We escaped by the skin of our teeth.’

It turned out to be a good year, with 225 acres harvested.

The barley is sown in October, using a herbicide for weeds, insecticide for yellow dwarf disease and aphids, and a fungicide and growth regulator in spring. ‘We let the sun and the weather do the rest,’ says James.

BREWING GOOD VIBES

Working with the brewery is a convivial affair. ‘All of us who grow Maris Otter really appreciate the close relationship with St Austell Brewery. They like to come and have a look at the crops growing, and they keep in touch.’

It's a relationship that works both ways: ‘Selling winter barley to the brewery is much more profitable than it going for animal feed, which is where it would go otherwise. As for St Austell Brewery, it gives them local provenance for their cask beer, and we know that's important to them.’

James is among the many to show his appreciation for Maris Otter by sinking a pint at his local pub. Fancy doing the same? Order a Proper Job IPA or Tribute Pale Ale on cask for guaranteed fresh Maris Otter notes and a malty base.

BEHIND THE BEER

of a classicGem

WOur amber ale is 30 years old! Production manager Will Hartley reveals the secrets to Gem's impressive longevity

hy is it that some beers can be the season's coolest sip, only to be forgotten when the next wave of radical brewing styles hits the shelves? Others, meanwhile, manage to achieve an enviable longevity, even when newer rivals do their best to disrupt the industry with novel flavours, prize yeasts and hipster packaging. Could there be a secret formula that differentiates a brief craze from a bona fide classic?

Gem, crafted at our Hare brewery near Bristol, turns 30 this year. For the last three decades, it's quenched the thirst of beer lovers seeking out the kind of pint you dream of stumbling upon at a quaint country pub. According to the brewery's production manager, Will Hartley, the amber ale has enjoyed a loyal following thanks to the triple-pronged approach of its brewing process.

1. STRIKE THE BALANCE

Bath Ales, part of St Austell Brewery since 2016, was set up by Roger Jones and Richard Dempster in 1995. The two enthusiastic brewers, who learnt their trade at Smiles Brewery in Bristol, wanted to create a balanced beer that would become a staple of the new label.

The pair had been around the block enough times to know that, while there are always times when beer drinkers experiment, there are plenty of occasions when nothing hits the spot like a tried-and-tested balanced brew.

With Gem, their modus operandi was to counterbalance the sweetness of malt and barley with the bitterness of hops, creating a beer with a deliciously deep, bittersweet finish.

‘Gem is a malt-forward sip with flavours of raisin, stewed fruit, caramel and nut,’ says Will. ‘If you compare it to a beer like Proper Job, it's meant to be sweeter.’

The best antagonist to tame these Ovaltine-like flavours is the bitterness of hops.

‘When a beer gets that ratio of sweet and bitter flavours right, it tends to enjoy longevity,’ says Will. ‘Traditional beers like Gem have stuck around because they were created with that classic flavour balance in mind.’

2. THE ONLY CONSTANT IS CHANGE

It's easy to assume that, to stay consistent over three decades, Gem's recipe must have been guarded religiously and remained untouched.

According to Will, the opposite is true. Crops cultivated for the beer are always prone to the vagaries of the season's growing conditions, making their flavour profiles different from year to year.

‘A brewer's job is to keep the end experience of the beer in mind, despite dealing with the varying flavours of the yearly harvest – sometimes even from batch to batch,’ he says.

At the modern, technologically advanced Hare Brewery in Warmley, near Bristol, the brewing and quality-control team could be described as both scientists and artists.

They orchestrate the complex and delicate balance between ingredients such as Cornish Gold malt, St Austell Brewery yeast and Fuggle, Challenger and Golding hops. Yet they also engage their well-trained palates to ensure the flavours and aromas of the finished product remain consistent, day in and day out.

‘We taste the same beer each day and then at three- and six-month intervals to see if it has changed,’ explains Will.

Daily tastings are led by the brewery's quality manager and lab technician. Other staff are also encouraged to undergo sensory training to ensure their palates are fine-tuned to identify the kind of off-flavours that could spoil the final brew. One of the main culprits is diacetyl (a buttery popcorn flavour produced by the yeast during fermentation), which needs to be at levels low enough to be undetectable.

‘If you have a whole team of tasters, you'll have enough people who are sensitive to it to be able to root it out,’ says Will.

Everything is tweaked for quality – even the water used. A reverse osmosis filtration system ensures the right minerals can be added to the water to maintain the flavour profile of the beer.

‘It comes down to real attention to detail and being very aware of your raw ingredients,’ says Will. ‘It's about the equipment and the finer points of the brewing process. One tiny change could have a multitude of knock-on effects.’ >>

LIQUID BREAD?

HAPPY ACCIDENT

Gem was once brewed too strong. As a way of salvaging the mistake, the mishap was marketed as Mega Gem. This inspired other short-lived incarnations, including Festival Gem (bottle strength but in a cask), Gem Gold (a lighter incarnation which traded off the name), Nitro Gem (a keg amber ale with a Guinness-like foam) and a Triple Filtered Gem.

3. INSPIRING LOYALTY

The final key to creating a classic beer is making sure it's deeply rooted in the community. This can be seen in Gem's long association with Premiership club Bath Rugby and other local sports.

‘It's exactly the kind of beer you would want to find in a rugby club bar or in a pub streaming the rugby,’ says Will. ‘It's easy drinking, has a decent amount of flavour and, at 4.1% abv on cask, you can drink more than one pint.’

Over the years, the brewery staff have formed partnerships with stadiums, bars and pubs in the area, leading to a special loyalty among locals.

‘We're talking about genuine friendships, which is the antithesis of the strategic marketing plans of big breweries,’ says Will.

‘It's about people in the community supporting each other, which is especially important given that hospitality has been going through such difficult times recently.’

Perhaps the most intangible appeal of a classic beer like Gem, however, lies in the memories and nostalgia it evokes. For many, its malty base and mellow bitterness will forever be associated with the highs and lows of student life during their university days in Bristol or Bath.

Gem is available on cask (4.1% abv) and in bottles (4.8% abv) and pairs beautifully with a ploughman's.

‘People sometimes describe beer as liquid bread,’ says Will. ‘If Gem were a loaf, it would be a soft seeded wholemeal, packing plenty of complex, sweet character. This makes it a great contrast to the acidity of a really good cheddar and a tangy pickle.’

Gem's malty, sweet flavour also contrasts well with bitter veg and pairs perfectly with rich foods like cheese and charcuterie as it cuts through fatty flavours.

‘The cask version is particularly successful when sipped alongside food due to its lower carbonation,’ says Will. ‘The ale's flavours stay on the tongue longer, which nicely offsets the cuisine.’

The Great British

pub fight

We're supporting campaigns battling to keep British pub culture alive and sipping. Will you join us?

The Wellin gton, Boscastle

The pub has been at the heart of British life for generations, but changes in legislation, culture and the economy are threatening their future. Pubs are community hubs that provide company, entertainment, engagement, pleasure and friendship, which is why we're supporting campaigns fighting for our great British pub tradition.

KEEP CASK ALIVE

There's nothing like a crisp pint of Proper Job or Tribute from the cask, and it's an experience unique to the pub setting. To help protect this deeply rooted tradition, The Craft Beer Channel has launched a campaign to get cask ale the secured future it deserves from the UK government and, eventually, UNESCO.

The Craft Beer Channel's founders, Jonny Garrett and Brad Evans, have made two YouTube documentary series under the banner Keep Cask Alive, in which they visit pubs, breweries, festivals and farms to tell cask beer's story. Cask ale's flavour and texture is unrivalled anywhere in the world and, as explained by Jonny and Brad, ‘can only be consumed in pubs with specific equipment and expertise’

However, as a production process and serving format (rather than a specific style or product), it's ineligible for Protected Geographical Indication (PGI) status. So Jonny and Brad are using information gathered in the making of their 12 episodes to call for production and serving to be recognised in UNESCO's Convention for the Safeguarding of Intangible Cultural Heritage (ratified by the UK government in 2024).

The convention aims to protect traditional craftsmanship, oral traditions, social practices and events. Examples already under its safekeeping include Belgian beer culture and the French baguette. Jonny and Brad have launched an online petition which, at the time of writing, has 33,900 signatures. It needs 100,000 to be considered for debate in Parliament.

St Austell Brewery is working with the Craft Beer Channel on a Keep Cask Alive episode, which will drop on YouTube next year.

LONG LIVE THE LOCAL

The British Beer & Pub Association (BBPA) launched its Long Live The Local campaign in July 2018. The aim is to raise awareness of the high number of UK pub closures and highlight that UK beer duty (the tax levied on beer based on its alcohol content) is one of the highest in the world. It gathered more than 800,000 signatures and sent 300,000 emails to MPs, securing three consecutive freezes in beer duty.

The campaign relaunched in January 2022 when it called on the government to lower beer duty, VAT and business rates for pubs. It argues that pubs are central to our communities.

An example is the Rose & Crown in Yealmpton, south Devon, where general manager Lisa Barry has been running ‘warm hubs’ since January 2023, in response to the cost-of-living crisis. From autumn to spring, she opens the doors at 9am

each Monday, offering free hot drinks and the chance to sit in front of the fire. Lisa also runs free children's activities during school holidays to give parents a break.

In an open letter to the government last October, St Austell Brewery CEO Kevin Georgel wrote: ‘The beloved British pub is an institution we cannot afford to lose. Eight out of ten people believe pubs bring people together and three in four say their local plays an important role in battling loneliness in their community. Not only that, but our sector supports more than a million jobs and pours billions into the UK economy every year.’

#TAXEDOUT

Did you know that last year's government budget placed an additional £3.4bn in annual costs on hospitality businesses? The industry pays the most tax of any sector in the economy – as much as 75 per cent of pre-tax profits. This has led to one third of businesses restricting opening hours, 40 per cent reducing investment, and 60 per cent reducing hours available to staff. In the months following last year's budget, the sector lost 84,000 jobs.

However, there's hope. As a leading employer in the South West, St Austell Brewery is supporting UKHospitality's #TaxedOut campaign ahead of the autumn budget. Kate Nicholls OBE, Chair of UKHospitality, has written to the prime minister, calling for a fundamental change of approach, including lower business rates and VAT to revive our high streets.

Brad and Jonny of Keep Cask Alive

musical Connections

Folk musician Will Keating shares his thoughts on the importance of live music for communities, pubs and artists – and his experiences performing at St Austell Brewery pubs across Cornwall

‘Proper Job is my go-to pint to loosen up my vocal cords before a gig’

Singer and guitarist Will Keating is a familiar voice on the Cornish folk circuit. He's been a professional solo musician for nine years and a member of Falmouth a cappella group, The Oggymen, for 13.

During that time, Will has frequently performed at St Austell Brewery pubs and has further gigs in the pipeline for this winter (get the details overleaf).

He's performed at well-known venues such as the Minack Theatre and Hall for Cornwall, and at festivals such as Glastonbury Festival, Porthleven Food & Music Festival, Tunes in the Dunes, Lorient Interceltique and Falmouth Sea Shanty Festival. However, it was in pubs that Will's musical career first took off.

‘My bread and butter was gigging in pubs. It's how I learnt my craft, and I still love it, ’ he says.

‘It's one of the reasons I support St Austell Brewery wholeheartedly. The business champions and regularly hosts live music at its venues, which has many positive impacts on the pubs, the musicians and the community.’

THE TIMES THEY ARE A-CHANGIN'

An increasingly digital landscape and public-wide tightening of purse strings are having an impact on hospitality businesses and pub-going. However, Will is confident that live music remains a way to encourage people into their local watering holes.

‘People are going out in the evening less frequently, mostly due to financial constraints, so when they do go to the pub, they want more from the experience. When there's live music on, they gravitate towards it – or specifically plan to visit when it's on. It's not only free entertainment, but it also transforms the atmosphere and heightens the experience of being in the pub.’

STRIKING THE RIGHT CHORD

Will tailors his set to suit the location, audience and vibe: ‘Whether its main purpose is background music on a Sunday afternoon while people lounge in a sunny beer garden with a pint, or on a Friday night when people want to get up to dance and sing along, there's such variety to live music,’ he says

‘Many St Austell Brewery pubs also host music festivals – sometimes for whole weekends – and that's brilliant for bringing together the community, providing exposure to musicians and generating money for the pub.’

PERFECT HARMONY

We're all familiar with the dopamine-boosting effect of live music, especially when it feels perfectly in tune with its setting. It's something Will reflects on often, especially when performing songs in historical – and often coastal – venues where he taps into sea shanty and folk genres.

IMAGE: HUGH HASTINGS

‘When I perform in my local, the Chain Locker in Falmouth, a venue I love, you can feel the history in the pub come alive,’ says Will. ‘In good weather, when I play outside –watching the tide roll in and the boats bobbing in the harbour – and I'm singing songs about the local area, its history and its people, a narrative is formed and everyone becomes involved in it.

‘I'm a Royal Navy veteran, so music about maritime history really resonates with me. That connection between the music, the scenery and the audience creates something special.’

It's not just waterside venues that elicit a connection between people, performance and the past.

Will explains: ‘In winter, I go on a candlelit church concert tour in Cornwall, which is another setting that brings to life a different kind of historical connection. Not only do 15th-century churches look incredible by candlelight, but they also have the best acoustics.

‘Whether it's a church or a pub, a lot of venues in the county have an ability to evoke a nostalgic feeling when the right music is performed. I think that's often as a result of so many emotions being felt and soaked into a space through the centuries. It creates a unique atmosphere that artists like me can tap into, making it more special for both me and the audience.’

Before Will hits the stage, he puts in an order at the bar.

‘Proper Job is my go-to pint to loosen up my vocal cords before a gig. Having one to the side of the stage while performing also helps me connect to the audience.’

Will also shares his love of live music with younger audiences by taking his guitar into primary schools.

‘Every year, I take a thousand children to Cornwall's biggest theatre to take part in a mass singing event,’ he explains. ‘Last year, I visited 16 schools and worked with each class, holding whole-school assemblies where we would all sing together, and often perform to parents before school pick-up, in preparation for the event. Communal singing is an important and long-standing part of Cornwall's Celtic heritage, which we must safeguard. It's also uplifting, fun to take part in and can break down barriers.’

FUTURE PROOFING

A busy line-up of gigs is what led Will to sidestep into supporting the rise of budding musicians.

‘As my music career developed, I was often being asked to perform when I wasn't available, so I started working with pubs to find other musicians to fill the slots. Now I act as an intermediary between venues and artists.’

Through this, he's helped St Austell Brewery feature both rising and established artists across the region.

‘What young and new musicians really need is regular gigs. It's the only way to improve, create a following and get more gigs, ’ he says.

‘I've seen the rise of so many musicians through this process, including Toby Webb, who used to perform with me and is now doing the circuit full-time. Daisy Mae in Plymouth is another brilliant young artist who is rising through the ranks, thanks to the programme. The demand for live music is there; we just need to continue supporting it.’

Where to catch Will this December*

RISING SUN, ST MAWES

Tuesday 16, 7pm

PORT WILLIAM, TINTAGEL

Wednesday 17, 7pm

CHAIN LOCKER, FALMOUTH

Thursday 18, 8.30pm

OLD SUCCESS INN, SENNEN COVE

Friday 19, 8.30pm

THE WELLINGTON, BOSCASTLE

Saturday 20, 3pm

HARBOUR INN, PORTHLEVEN

Saturday 20, 8.30pm

PUNCHBOWL & LADLE, FEOCK

Sunday 21, 4pm

RASHLEIGH ARMS, CHARLESTOWN

Monday 22, 9pm

GODOLPHIN ARMS, MARAZION

Wednesday 23, 7pm

*Dates are subject to change – please check socials for updates.

Chain Locker, Falmouth

laura Plum

Meet the woman who spearheaded the St Austell Brewery rebrand and shares our stories with the world

‘A man turned around to me and said: “What are you doing? Women don't drink beer!”’

When you next sip a pint of Tribute or tuck into a plate of fresh food at a St Austell Brewery pub, there's a good chance the story or the marketing behind that beer, brand or business was shaped by Laura Plum and her talented team. As the brewery's marketing and communications director (and its lead for sustainability ambitions), she has the job of telling the world what makes Cornwall's historic company so special.

From her modest upbringing in the county to her latest passion for training as a beer sommelier, her journey is rooted in Cornwall – and is proof that you don't have to leave to do extraordinary things.

What's your story?

I wasn't born in Cornwall, but moved here at quite a young age. I went to Kehelland Village School, then Pool Academy and Cornwall College, before heading to Plymouth Marjon University to study PR and media. During that time, I did work experience at Pirate FM. I was thrown in at the deep end and went out to do interviews about some quite contentious subjects. The buzz of it all was a real thrill and developed my passion for storytelling.

How did you end up at St Austell Brewery?

After graduating, I got a job with a local PR agency – Deborah Clark Associates – and the brewery was one of my first clients. That was my first immersion into the business. After about nine years agency-side, I went freelance, then joined the brewery part-time to help elevate its profile nationally. At the time, no one was telling the brewery's story outside the South West. It felt like a natural progression, especially after working with other food, drink and hospitality brands. I've proudly worked for St Austell Brewery for almost ten years and, whilst I've naturally worked hard to progress, it's been a great journey alongside some brilliant people.

Laura with d aughter Matilda

What would you like people to know about St Austell Brewery?

That the brewery is more than just a brewery. We're not blessed with huge numbers of career opportunities here in Cornwall, so it's important to show that there are big employers like us here. At St Austell Brewery, you can come in through one door, get exposure to all sorts of business areas (spanning wholesale, hospitality and beers) and practices, and end up somewhere quite different. I don't think people always see the scale of the business across the South West, or that it's on their doorstep.

You're also training as a beer sommelier. What drew you to that?

My career moved from communications into beer-brand marketing, so beer has long been a passion of mine. I'm training to be a beer sommelier and hope to complete it this year. It's about having a broad repertoire of beer knowledge. There aren't many beer sommeliers in the UK and definitely not in the South West.

Do you remember your first pint?

It was at college. I spent quite a bit of time going to beer festivals, and this particular one was in St Ives. I remember going up to the bar and ordering a pint and a man turned around to me and said: ‘What are you doing? Women don't drink beer!’ He watched me drink this pint of beer and I thought, I'm not going to be told what to drink. I absolutely love beer. I come from a family of women who enjoy ale – my mum and sisters drink it – and I've spent a lot of time convincing my female friends there really is a beer for everyone.

What's your ideal Saturday-night beer?

For a weekend treat I like a strong Belgian-style beer. They're great with a nice chunk of cheese.

When you have friends over, do you serve them beer with food instead of wine?

Yes, I am that person ... My husband is a brewer at St Austell Brewery, so our life is beer and pubs!

What do you do outside of work?

I've been on the board of Cornwall Air Ambulance for nearly five years. They saved my daughter's life after an accident at home, so supporting them is my way of giving back. I'll always be grateful for what they did that day.

I love to travel and explore – both locally and further afield. I go to the gym, and I do cold-water swimming year-round. At home, my kids keep me busy: Arthur is 14 and Matilda is 10. They know they've got an ambitious mum, and I want to be a good role model for them – just like mine is for me.

What would you say to young people in Cornwall who wonder if they can build a career without leaving the county?

I had a modest upbringing in a normal state school. I used to hear people talk about Cornwall as a “brain drain”, but I want people to know you don't have to leave. I started my hospitality career behind a bar at a pub in Looe as a student, and now I'm here and a proud member of the brewery's executive team. If you look around, you'll find there's interesting and very fulfilling work in Cornwall.

News from

ST AUSTELL BREWERY CHARITABLE TRUST

The trust was founded in 2003 to support causes across the South West and has raised more than £1m to date. Here's what's been going on recently

CELTIC BEER FEST RETURNS

On November 21 and 22, we throw open the doors to the cellars of our Victorian brewery once again, welcoming hundreds of beer lovers for two days of discovery, live music and great company at the Celtic Beer Festival.

With over 100 unique brews to sample, it's a true celebration of craft and community. However, best of all, every penny of profit goes directly to our charitable trust.

Want to be part of this year's fest? Head to staustellbrewery.co.uk/celtic-beerfestival for details.

ON YOUR BIKE

The Cornwall Bicycle Project CIC in Par now has a new electric recumbent ICE Trike thanks to the charitable trust.

The project enables riders of all abilities and ages to enjoy accessible community cycling in a safe, supported and fun environment. Its weekly cycling sessions are perfect for people who have never ridden before, or who want to refresh their cycling skills or partake in rehab cycling. They can also be extremely valuable to those with a disability or who need additional help to ride a bike.

The club has a range of trikes and bikes for people to use, including some with fully automatic gears and electric motors.

ICE Trikes, St Austell Brewery and The Cornwall Bicycle Project CIC got together at Carn Brea Leisure Centre to try out the new kit – with big smiles all round!

HUG IT OUT

A recent donation of £5,000 to Hugs Children's Cancer Charity will help support families navigating a journey through cancer.

Piers Thompson, St Austell Brewery's external relations director (left), met with the team at the Plymouth charity to officially hand over the cheque on behalf of the charitable trust.

He said: ‘It was lovely to meet the team and learn about the incredible impact of the Hugs Children's Cancer Charity.

‘I was shown the respite cottage at Greenacres, which looked amazing. It gives families in need the opportunity to have a change of environment.

‘It was wonderful to hear that the donation will keep that cottage going for three to four months.’

Paying Tribute TO RUGBY South West

Tribute is the liquid gold running through South West rugby – from grassroots to the top

As the official beer of the South West Rugby Football Union (RFU), Tribute is as much a part of the local game as mud-caked kit and post-match pasties. And if the smell of South West rugby is the smell of Tribute, it's because, for decades, St Austell Brewery has supported nearly 400 teams across nine counties.

Whether you're playing or watching a county or regional game in Cornwall, Devon, Berkshire, Buckinghamshire, Gloucestershire, Oxfordshire, Dorset, Wiltshire or Somerset, you're likely to find Tribute behind the bar – and its branding on the pitch.

At the top end of the rugby pyramid are St Austell Brewery's long-running partnerships with the likes of Bath Rugby and

the Cornish Pirates. The Pirates' purple away kit celebrates the commemorative partnership, and at the end of each game a case of Tribute is awarded to the player of the match.

Yet grassroots rugby is just as important. The reason St Austell Brewery has worked so hard to create such a meaningful connection with rugby is that, in the South West, the sport is our local game and is woven into the fabric of our communities.

Children join their local clubs at the age of six or seven, progressing through junior and colts levels before perhaps pulling on an adult shirt to play for their club's main team –or beyond. The local club is where the community gathers on a Sunday morning for kids' training and matches, and

on Saturday afternoons to cheer on adult players grinding through the mud in hard-fought league and cup clashes. And while Sunday morning treats take the form of post-training cheesy chips, Saturday afternoons at the club are all about supporting your team while enjoying a cold pint of Tribute.

‘Tribute is very accessible, ’ says Matt Heal, senior brand manager at St Austell Brewery. ‘Our Cornish pale ale is a premium beer that's well-loved in rugby clubs and sports bars, but it's also enjoyed with food in restaurants where its fresh and zesty notes of orange and grapefruit make for a good pairing with food. It's popular across the board.’

One of the places you can guarantee getting your hands on a decent pint is at the Tribute stands at the Bath Rugby and Cornish Pirates' home grounds. ‘On most match days, we showcase the ale and host some fun games so fans can win merchandise,’ says Matt.

At local club level, you'll also find Tribute on the pumps along with sponsorship boards, post protectors, flags and wider community engagement.

Rugby is centred on community values – an ethos shared by St Austell Brewery – and the local clubs only exist because of a network of volunteers, ranging from cooks and coaches to referees and groundskeepers. Sponsorship provides essential support to keep the clubs financially buoyant.

At Barnstaple Rugby Club in north Devon, the support has been transformative. ‘We recently built a changing room for the girls and women so they didn't have to get changed in the loos anymore,’ says club manager Verity White. ‘We couldn't do that kind of thing without the help of our sponsors.’

Matt says the brewery is very happy to be part of the community and help support the game: 'We're all in the rugby family together. Nobody is segregated on match days; everybody's there to support their team, enjoy the game and have a pint of cold beer in the clubhouse afterwards. What could be nicer?’

‘while Sunday morning treats take the form of post-training cheesy chips, Saturday afternoons are all about supporting your team while enjoying a cold pint of tribute’

Above and top right: Cornish Pirates make a break for the try line; Bath Rugby

IMAGE: BENJAMIN GILBERT

IMAGE: RYAN HISCOTT

Merry is our middle name. Spread good cheer with a St Austell Brewery Christmas

1

GO OUT FOR A CHRISTMAS ROAST

'Tis the season to celebrate, so gather your gang at one of our characterful pubs. Expect roaring fires, delicious food, expertly poured pints and a thoroughly warm welcome.

Enjoy the likes of brie, mushroom and cranberry pithivier, roasted Wiltshire venison loin, or traditional turkey with pigs in blankets and cranberry stuffing. Sides include sea-salt roasties, yorkshire pud, spiced red cabbage, sautéed sprouts, maple parsnips and sage gravy.

Book your festive get-together at staustellbrewery.co.uk/christmas

2

RAISE A GLASS OF LIMITED-EDITION BEER

Head to the pub to try our cinema-inspired seasonal beers. Maverick (American IPA, 4.5% abv) is an exhilarating mix of orange, hops and honey, available throughout October. Jingle all the Way (amber ale, 4.1% abv), available from November 17, is a superb sip for the festive season with its rich aroma of hops and malt and a deep, bittersweet finish. Both beers are available in select pubs across the UK, so run, run, Rudolph, to get your pint in before the barrels empty.

3

CELEBRATE WITH US

Many of our pubs host festive events – from live music and quizzes to wreath making and party nights. It's the perfect chance to catch up with friends over a pint. Or head to our Brewery HQ in St Austell for a brewery tour, and don't miss the opportunity to swing by our Celtic Beer Festival on November 21 and 22.

HOST A FESTIVE BEER AND CHEESE NIGHT

Match your favourite St Austell Brewery beers with South West cheeses for a festive night in with friends and family. Follow our handy guide for perfect pairings. Alternatively, head to one of our pubs for a sumptuous sharing platter (pictured).

Tribute and brie

The hoppy bitterness in this fresh and zesty Cornish pale ale provides a perfect counterpart to creamy, fatty brie.

Mena Dhu and smoked cheese

The liquorice, dark chocolate and toasted flavours of the smooth stout blend beautifully with the smokiness of the cheese.

Gem and sheep's milk cheese

This comforting amber ale is filled with soft fruit and bittersweet caramel flavours – perfect when combined with the salty nuttiness of sheep's milk cheese.

Divine Intervention and blue cheese

The strongest beer at 13% abv (part of our Belgian range), Divine Intervention delivers warming spicy richness that requires a cheese that stand up to it. An intense and tangy blue fits the bill perfectly.

The finishing touch? A jar of Tribute chutney, available on our website.

5

STOCK UP ON GIFTS FROM THE BREWERY SHOP

Our store at St Austell Brewery HQ is a one-stop shop for gifts with Cornish flavour. Quality finds include beer-infused preserves and sauces from The Cornish Larder, YETI insulated accessories, cosy coverings from Atlantic Blankets, St. Eval candles, branded clothing and much, much more. And the best part? Our Hicks Bar is just upstairs, so you can reward yourself with a pint and a bite after ticking off your pressie-buying list.

6

SEND A TASTE OF CORNWALL

Treat family and friends to a taste of South West escapism by sending them a case of Cornish beers for Christmas via our website. Choose from mixed cases in our online shop (including a classic selection, bold brews, a Tribute-centric mix, and beers-and-condiment hampers) which can be sent anywhere in the UK, or send gift vouchers and gift cards to be used in our pubs or for tasting experiences at the brewery.

St Auste ll Brewery shop

7

GIVE THE GIFT OF A STAYCATION

We have 29 pubs with rooms across the South West – spanning from the Isles of Scilly to Somerset and Dorset. Give the gift of a weekend away, or book yourself a winter getaway with stylish surroundings and delicious local food and drink. Find a pub and buy a voucher at staustellbrewery.co.uk

8

TOAST THE NEW YEAR!

Ring in 2026 with a Proper Job (or Proper Job 0.5%) in hand – a brew-tiful way to start the new year.

IMAGE: MILLY FLETCHER P64 Elevate your seasonal cooking with stout

of the darkShot

Mena Dhu, with its jet-black colour, creamy tan head and notes of espresso, bitter chocolate and roasted malt, is a delicious sipping stout. However, it's also a brilliant way to add richness to autumn and winter dishes ...

Recipe

Mena Dhu cake

This moist, chocolatey cake is rich and dark as a result of the addition of Mena Dhu. The cream-cheese topping ripples like the head of a pint and balances the deep cocoa notes

FOR THE CAKE

Salted butter 250g

Mena Dhu 250ml

Cocoa powder 75g

Espresso powder 1 tsp

Caster sugar 400g

Sour cream 142ml

Free-range eggs 2 large

Vanilla extract 1 tbsp

Plain flour 275g

Bicarbonate of soda 2½ tsp

FOR THE FROSTING

Full-fat cream cheese

300g, room temperature

Icing sugar 150g, sifted

Vanilla extract 1 tsp

Double cream 125ml

BAKE THE CAKE

1. Preheat the oven to 180C/160C fan/gas 4.

2. Grease and line a 23cm springform cake tin with baking parchment.

3. In a large saucepan over medium heat, melt the butter and add the Mena Dhu. Once combined, take it off the heat and whisk in the cocoa powder, espresso powder and sugar until the mix is smooth and glossy.

4. In a jug, beat together the sour cream, eggs and vanilla extract. Stir this mixture into the Mena Dhu and mix until fully combined.

5. Sift the flour and bicarbonate of soda then gently fold into the batter – it'll be quite loose. Pour the mixture into the prepared tin and bake for 45–60 minutes until a skewer inserted into the centre comes out clean. Once out of the oven, place on a wire rack and let the cake cool completely before removing from the tin.

CREATE THE FROSTING

1. Beat the cream cheese until smooth. Add the icing sugar and beat again. Slowly pour in the vanilla extract and double cream, then whisk until you have a light, billowy frosting.

2. Spoon over the cooled cake and gently swirl with the back of a spoon, leaving soft peaks to resemble the foam of a pint.

Recipe

Steak and stout pie

This rich and meaty pie is a great dinner-party dish or Sunday lunch special as it'll feed a crowd. Serve with buttery mash and savoy cabbage, plus glasses of chilled Mena Dhu

SERVES 8 (CAN BE HALVED)

Stewing steak or chuck steak 1kg, cut into chunks

Plain flour 4 tbsp

Vegetable oil 1 tbsp

Smoked streaky bacon or lardons 150g, chopped

White onions 2, finely chopped

Mushrooms (any kind) 200g, roughly chopped

Garlic 1 large clove, finely chopped

Carrots 3 (200g), peeled and cut into large chunks

Celery sticks 2, chopped

Tomato puree 1 tbsp

Worcestershire sauce 1 tbsp

Mena Dhu 300ml

Beef stock 300ml (2 stock cubes)

Thyme sprigs 3, leaves picked

Bay leaves 2

Salt and black pepper to season

Puff pastry (500g)

Egg yolk 1, beaten

MAKE THE FILLING

Ideally, the first stage is made in advance so the filling is cold when you add the pastry. This is a great dish for a get-together as it can be prepped ahead of time.

1. Preheat the oven to 160C/140C fan/gas 3. Dry the beef with kitchen paper and coat in 1 tbsp flour.

2. Heat the vegetable oil in a large ovenproof, cast-iron casserole dish on the hob. You can do this stage in a large saucepan and then transfer to an oven dish if you don't have a cast-iron casserole dish. Brown the beef in batches (it should sizzle), then transfer to a bowl.

3. In the same pan, fry the bacon until crisp, then add to the bowl of beef.

4. Remove most of the excess fat from the pan, then soften the onion and mushrooms in the remaining fat. Add the garlic and cook for 2 minutes, then transfer contents of the pan to the bowl.

5. Place the carrots and celery in the pan and cook for 5 minutes on a low heat with the lid on. Stir in the remaining flour, tomato puree, Worcestershire sauce and a splash of stout to loosen.

6. Return all cooked ingredients to the pan and add the remaining stout plus the stock, thyme and bay leaves. Season. Bring to a simmer, cover and cook in the oven for 1.5–2 hours until the meat is tender.

7. Leave to cool completely. If there is too much liquid, strain some off and serve as extra gravy.

ASSEMBLE THE PIE

1. Heat the oven to 220C/200C fan/gas 7 and place a baking tray inside to heat up.

2. Spoon the cold pie filling into a pie dish, ideally placing a pie bird in the centre of the filling. Brush the dish rim with beaten egg yolk.

3. Roll out the pastry then gently lift and place on top of the dish and crimp the edges to create a seal. Make a small cross on the top of the pastry and poke the pie bird's beak through. Brush egg over the top of the pastry.

4. Place the dish on the hot baking tray and bake for 15 minutes or until golden. Rest for 10 minutes before serving.

A TASTE OF WINTER

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THE DARK SIDEEmbrace

5 ways to use stout in your cooking for added depth of flavour

1. ZHUZH UP GRAVY

Make onion gravy with Mena Dhu for a rich accompaniment to sausages and buttery mash. It's also a beautiful pairing for beef wellington –hold back some of the wellington's duxelles (finely minced mushrooms) and add them to the stout gravy for further savoury notes.

2. KEEP YOUR BEER CHILLI

Beer has long been used in chilli recipes to add depth, richness and complexity. Its use stems from Southwestern American cooking where beer – particularly lager, amber ales and stout – helps enhance the savoury and smoky notes of slow-cooked meat and spices. The alcohol in beer cooks off during simmering but the malty, slightly bitter flavours remain, working in harmony with the earthy spices and the umami notes of browned beef or beans.

3. CRAFT CORNISH RAREBIT

Cornish rarebit is a regional twist on the classic Welsh rarebit, using Cornish cheddar like Davidstow and a stout like Mena Dhu. Serve it with a spoonful of chutney on the side, which leads us to ...

4. MAKE HOMEMADE CHUTNEY

Using stout in chutney adds depth, richness and malty complexity, especially in autumnal and festive chutneys. The subtle bitterness and roasted character complement slow-cooked fruits, spices and ingredients like onions and balsamic.

5. GLOW UP YOUR CHRISTMAS PUD

Ditch the mix of beer and stout in your traditional Christmas pud recipe and go all out with stout. Then switch up the brandy for rum, use dark muscovado sugar instead of golden caster sugar and be generous with the mixed spice and nutmeg. The resulting dark and treacly pudding will be a hit with grown-ups, especially when served with Cornish clotted cream.

MOJITO SPRITZ

COCKTAILINSPIRATION

SUNSET SPRITZ

JAMESON, GINGER & LIME

50ML HAVANA CLUB 3 YO

100ML FEVER-TREE MEXICAN LIME SODA

BUILD OVER ICE AND GENTLY STIR. GARNISH WITH MINT AND A LIME WEDGE.

PIÑA COLADA

35ML MALFY ROSA

50ML PROSECCO TOP WITH FEVER-TREE BLOOD ORANGE SODA

BUILD OVER ICE AND GENTLY STIR. GARNISH WITH ORANGE WHEEL.

PASSIONFRUIT

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.

50ML JAMESON ORIGINAL 100ML FEVER-TREE GINGER ALE

BUILD OVER ICE AND GENTLY STIR. SQUEEZE LIME WEDGE AND ADD TO GLASS.

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.

RASPBERRY SPRITZ

50ML LILLET ROS É

200ML FEVER-TREE RASPBERRY SODA

BUILD OVER ICE AND GENTLY STIR. GARNISH WITH RASPBERRIES AND LIME.

50ML OLMECA TEQUILA

100ML FEVER-TREE MARGARITA MIXER

ADD ALL INGREDIENTS TO A SHAKER. ADD ICE, SHAKE, GARNISH WITH A LIME WEDGE & SERVE.

Toffee appleSpritz

Sink into sweet submission with our cocktail version of the classic autumn treat – make it at home or sip it at a St Austell Brewery pub

MAKES 1

Connie Glaze Toffee Vodka Liqueur 50ml

Apple juice 75ml

Prosecco 25ml

Apple slice to garnish

Fresh thyme to garnish

Cinnamon sugar

1. Rim a highball glass with cinnamon sugar, then add ice.

2. Pour the toffee liqueur over the ice.

3. Add the apple juice.

4. Top up slowly with the Prosecco and stir gently to combine.

5. Garnish with apple, thyme and cinnamon.

pairings Perfect

Take your festive fare next-level with our expert wine pairings

Cranberry sauce, chocolate, game, cheese ... the decadent flavours that grace the festive table are always one of the best parts of the season.

Christmas fare is even better when paired with a glass of great wine, especially one chosen specifically to work in harmony. Our wine experts have come up with some beautiful pairings from our list to make your festive menu sparkle this year. Use their recommendations when entertaining guests at home, or visit one of our pubs to sample them with dishes from our festive menu.

starters

HOME SERVE

Spiced carrot and lentil soup

PUB DISH

Thai-style sweet potato soup

WINE PAIRING

Sub Tropika Sauvignon Blanc

This grapefruit-y, pineapple-y Sauvignon complements the flavours of fresh spices while being bold enough to match root vegetables too.

HOME SERVE

Beetroot and goat's cheese tart

PUB DISH

Winter salad of beets, fig and goat's curd

WINE PAIRING

24 Rivers Chenin Blanc

A bone-dry South African Chenin Blanc is a great all-rounder. This one is fresh enough to pair with the tartness of goat's curd or cheese while also being rich enough for beetroot and figs.

HOME SERVE

Prawn cocktail

PUB DISH

Cornish crawfish prawn cocktail with lobster and dill mayo, green apple and warm sourdough

WINE PAIRING

Mas Puech Picpoul de Pinet

The Picpoul grape has a citrus crunch that seafood loves. Taste the green-apple freshness of this wine alongside a shellfish starter.

mains

HOME SERVE

Mushroom and cranberry nut roast

PUB DISH

Brie, mushroom and cranberry pithivier

WINE PAIRING

Dreambird Pinot Noir

The Pinot Noir grape is famous for being earthy and fruity, so it's a dream match with mushrooms and cranberries.

HOME SERVE

Salmon en croûte

PUB DISH

Salmon and spinach wellington

WINE PAIRING

Lyme Bay Bacchus

Zingy and tangy English Bacchus makes a wonderful pairing with fish, and this one is also rich enough to match pastry.

HOME SERVE

Yule log

PUB DISH

Chocolate and clementine torte

WINE PAIRING

Tannu Nero d'Avola/Merlot

This bold Sicilian red has masses of black-fruit ripeness that works well alongside chocolate.

HOME SERVE

Pavlova

PUB DISH

Vienetta-inspired mint parfait

WINE PAIRING

Amour Tropez Rosé

The sweet, almost candyfloss, flavour of this Provençal pink works beautifully alongside creamy mint or the fresh berries of a fruity pavlova.

HOME SERVE

Roast turkey

PUB DISH

Three-bird roast of pheasant, duck, turkey, smoked bacon and port jus

WINE PAIRING

La Ruchette Côtes du Rhône

The juiciness of this easy-drinking red makes it a fantastic partner for all the sauces and trimmings served with a traditional turkey – as well as the flavours of a gamey roast like duck.

HOME SERVE

Christmas pud

PUB DISH

Warm Christmas pudding with Baileys custard and brandy cranberries

WINE PAIRING

Joseph Perrier Champagne

The buttery brioche flavours of this bright Champagne give it plenty of depth of flavour when paired with rich dried fruits. It also matches seamlessly with creamy custard.

orders Last

The St Austell Brewery website has had a major glow up – here are some of the useful ways you can use it

BEERS

Our Cornish beers are rooted in heritage and brewed with purpose. Explore the full range and learn some of the stories behind the beers.

PUBS

Use the pub finder to track down St Austell Brewery pubs across the whole of the South West, so you always know where to find a good pint, food and even accommodation on your travels.

NEWS

Be the first to get the low-down on fresh beer releases, new pub openings and community news.

INSPIRATION

Discover curated roundups for your next trip away. We recommend: five ways to spend a weekend in Lyme Regis; best Devon pubs for a sundowner; dog-friendly walks between Bristol and Bath; and a weekend in Charlestown.

FOOD

Browse our menus, which are packed with local produce, so you know just what to order when you hit the pub.

DOG-FRIENDLY STAYS

Find somewhere to sink an ale and stay the night with a pooch in tow.

JOIN THE TEAM

Browse current vacancies at our family-owned, independent brewery and pubs.

BREWERIES

From Cornwall to Bristol, our breweries are united by a passion for quality, a respect for tradition and a bold vision for the future. Find out more about where and how our beer is made.

SUSTAINABILITY

We're proud of our heritage and passionate about protecting our future – read about our ambitious goals. visit the site Scan the QR code

Hungry for more? Visit our HQ in Cornwall for fabulous food and drink in the Hicks Bar, retail therapy in our shop, and a behind-the-scenes brewery tour.

Masterfully brewed with the same heartfelt craft, Proper Job 0.5% IPA uses a special yeast to create this low-alcohol take on our bold original. Powerfully hopped and packed with vibrant tropical and citrus flavours. Fresh and crisp, with reliable quality in every sip.