Master Brewer - Autumn 2011

M A S T E R

BREWER Autumn 2011

Delivering the perfect pint Two new hotels add to growing portfolio www.shepherdneame.co.uk shepherdneame @ShepherdNeame

Welcome

A company in

good health Shepherd Neame achieved record turnover and brewed more beer than ever before in the past year, despite challenging market conditions.

In this edition of Master Brewer, we look at what happens to our fine ales and lagers after they have been brewed.

Following the progress of our beers from brewery to glass, we celebrate the various roles of the many people who combine great skill and dedication to ensure that each pint brewed at Faversham reaches the customer in the best possible condition.

It’s been a busy year for our ale and lager brands with the Asahi team making an epic road trip to Ibiza, Oranjeboom launching a website and supporting live music, and Hurlimann backing Kent football.

And now, in November, Spitfire is throwing its weight behind Movember, a global charity which encourages men to grow a moustache during the month to raise awareness of men’s cancers.

Our Visitor Centre continues to win awards and raise the brewery’s profile, while our first photography competition has gleaned some spectacular shots of what goes on behind the scenes. The brewery and 21 of our pubs also feature in Heroic Yomps: Pub Walks in Kent, a hiking guide sponsored by Shepherd Neame, which is raising money for the veterans’ charity Combat Stress.

We continue to develop our accommodation and dining offer and we have acquired two prestigious coastal hotels, as well as enhancing the quality of the estate through refurbishments and matched investment schemes.

Pubs across the estate, particularly those with accommodation, are gearing up for the London 2012 Olympics, ready to seize this once-in-a-lifetime opportunity to promote the region’s food, drink and attractions to a worldwide audience.

Finally, we look into the past, as archivist and historian John Owen publishes his new book The Shepherds and Shepherd Neame Brewery, Faversham, Kent 1732-1875, telling the story of the family that initially partnered with Percy Beale Neame and then sold the business to him in 1875.

Jonathan Neame Chief Executive Shepherd Neame Cover picture: Draymen Malcolm Downs and Mark Green

The company’s annual results show turnover was up 5.2% to £121.3m while operating profit before exceptionals increased by 3.3% to £12.3m. Adjusted earnings per share rose 17% to 46.2p.

Total beer volume was 276,000 brewers’ barrels, up 4% against the background of a UK decline of 7.1%.

Our own beer volume was up 2.6% to 239,000 brewers’ barrels, with Spitfire, Bishops Finger and Asahi Super Dry performing strongly.

The pub estate is continuing to reap the benefits of recent investment. In managed houses like-for-like sales were up 7.4%, liquor up 5.6%, food sales up 11.1% and accommodation improved by 9.7%. The results also identify improving trends in tenanted pubs.

The company has made a strong start to the current financial year, with further increases in beer volumes and like-for-like managed sales and the acquisition of two prestigious coastal hotels for £7.6m, adding 66 letting rooms.

Chairman Miles Templeman said: “These are indicators of a company in good health at a time when market conditions are challenging, competition intense and when the economy is weak and our consumers are seeing a decline in real incomes.

“We have again achieved record turnover and total beer volume, reported a significant surplus over net book value in the valuation of our pub estate and created sufficient cash flow to repay debt ahead of schedule.”

He said the company faced two major challenges in the coming year: the likely fall in customers’ disposable income and inflationary pressures in the price of raw materials.

He added: “We will continue to pursue our long-term strategy of investing fully in our brands and pubs so as to retain the strength and identity of the business.”

Food sales in managed houses are up by 11.1%

Shepherd Neame adds to

growing hotel estate The brewery has made two key additions to its growing hotel estate with the acquisition of The Bell Hotel, Sandwich, and The Fayreness Hotel, Kingsgate.

It brings the total number of rooms operated by Shepherd Neame’s managed pubs and hotels across the South East up to 246. Our tenanted estate adds a further 204 high quality rooms, giving a total of 450. This makes Shepherd Neame one of the biggest accommodation providers in Kent, with an estate further improved by enhanced digital platforms.

Jonathan Neame said: “We have a successful record of developing premium hotels, emphasising their individual characteristics, and we are sure these hotels will make fine additions to our managed estate.”

The Bell Hotel is a boutique hotel which has undergone major investment to its 37 rooms, which have been refurbished in modern, individual style, as well as two function rooms and a restaurant.

Throughout the year, The Bell Hotel holds events and exhibitions in support of local arts, to promote the produce of local and regional farmers and growers and to participate in Sandwich’s festivals and celebrations.

Its restaurant offers bar, lunch and dinner menus featuring dishes including local fish and seafood, salt marsh lamb, vegetables, salads and herbs from nearby farms.

It is a favourite with those wanting to make the most of the historic town and its many features, such as the Guildhall and town hall, Ropewalk and Toll Bridge over the River Stour.

It is also ideally placed to take advantage of some of the best links courses in the South East, such as Open Championship course, Royal St George’s and qualifying courses, Princes and Deal’s Royal Cinque Port course.

The Fayreness Hotel, Kingsgate, has 29 bedrooms and occupies an enviable position, with spectacular sea views over Botany Bay and close to the sandy beaches of Kingsgate Bay and Joss Bay. Its clifftop garden, restaurant and conference facilities make it a popular destination for those looking to enjoy holidays, business breaks and weddings. It is located close to North Foreland Golf Club and the new Turner Contemporary gallery in Margate is also nearby.

MPs pay tribute to brewing excellence Jonathan Neame and Ian Dixon, Shepherd Neame’s former production and distribution director, were guests at a House of Commons reception to mark the 125th anniversary of the Institute of Brewing and Distilling.

From left: IBD executive director Simon Jackson, Jonathan Neame, Ian Dixon and IBD president Donald Nelson

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Hosted by Andrew Griffiths MP, chairman of the All Party Parliamentary Beer Group, the event celebrated Britain’s brewing expertise with 16 of the Beer Group’s past and present Brewers of the Year, accompanied by their local MPs and brewery chief executives. Ian, now retired, was voted Brewer of the Year in 2007.

Mr Griffiths said: “It is an enormous pleasure to welcome some of the country’s most respected brewers to Parliament. Beer is not only our national drink; it is also a vital plank of the UK economy, sustaining hundreds of thousands of jobs from farm to pub.”

The IBD’s executive director, Simon Jackson, added: “The pantheon of brewers assembled here today has not only been responsible for creating some of the country’s finest beers, they have also been enormously generous in passing on their knowledge to future generations.”

When it comes to serving great beer, the art of brewing is only half the story. Master Brewer looks at the dedication and expertise that goes into bringing the perfect pint to customers after the brewers have worked their magic.

It takes quality ingredients and plenty of know-how to brew a perfect pint of traditional ale or lager. Yet all that skill and experience would be worth nothing if it wasn’t for the key figures who see that pint of beer safely through to the customer’s glass.

The success of your pint’s journey depends on the talent and passion of a huge number of people in the brewery, out on the road and in the pubs.

Although they possess many different talents, all our experts share one aim – to ensure that your pint reaches you in perfect condition.

TESTING AND TASTING

CRUNCHING THE NUMBERS

You can’t deliver a perfect pint without controlling the naturally-occurring organisms that can spoil beer. Quality assurance manager Chris Gregson leads a team of tasters and technicians monitoring every drop of beer throughout its journey from mash tun to glass.

“There are two main parts to our job,” said Chris.

“We have developed a framework of best practice to maintain clean tanks and consistent beer and this is always under review to see how we can improve our methods further.

“The other aspect of our role is regular testing and tasting.”

Microbiological tests, using agar plates and bioluminescent swabs, are carried out on all equipment, pipes, tanks, yeast and liquor and the final product is also tested for colour, bitterness, alcohol and pH. “We have set up a dedicated tasting panel and we have trained our palettes to recognise any off flavours in beer,” said Chris. “A batch of beer cannot leave the brewery without at least two of us tasting it.”

A larger tasting panel is responsible for checking flavour profiles so that brands are consistently the same flavour and seasonal ales are a good match for the previous year. Panellists judge the beer using a set lexicon of descriptive words, from which “spider” charts are created, mapping the flavour profile and keeping a record to compare with future tastings.

The team also takes part in ring-testing schemes in which more than 30 labs from different breweries cross-check their results and tastings, enabling them to benchmark their analysis.

Chris also liaises closely with Shepherd Neame’s customer service team, technical support experts and licensees to encourage best practice all the way through to the customer’s glass.

He said: “A combination of greater awareness, more modern techniques and Master of Beer training has improved standards in our pubs tremendously.”

A firm grasp of mathematics is one of the less obvious skills required in delivering the perfect pint. Supply chain analyst Steve Couzens has the task of monitoring stock levels and planning production, reducing the amount of time beer spends in the warehouse and thus increasing its shelf life for the customer.

“My job is to keep customers supplied and the beer fresh,” said Steve. “We look at sales and forecasts and produce production plans to meet these in such a manner that we keep our beer as fresh as we can. Instead of having too much beer sitting in the warehouse, we produce what the customer wants, when they want it.”

This supply chain analysis, backed by SAP software and a focus on customers has yielded impressive results.

Now bottles reach customers in seven to 14 days.

The turnaround on kegs was 10 days but is now six or seven and casks spend four or five days in the warehouse rather than a week.

“The timing is particularly important for cask ales,” said Steve. “Freshness is important to real ale customers and we have seen returns reduce as a result.”

A flexible and proactive approach to stock management has also cemented the confidence of supermarkets in placing large orders.

Earlier this year, a Sainsbury’s promotion expected to amount to 45,000 cases of Spitfire took off spectacularly with customers, with cases flying off the shelves from day one.

“We looked at figures from previous promotions and we felt it would be closer to 65,000,” said Steve. “We monitored the sales out in-store and after just one day decided we needed to revise our projections and plans. Adjusting stock levels across the brewery and maintaining flexibility, we were able to fulfil all orders on time and, most importantly, keep the shelves full. The promotion ended up as three times the original forecast – over a million bottles of Spitfire in three weeks.”

KEEPING OUR COOL

ON THE ROAD

Warehouse manager Tony Berllaque leads a team of 30, working a two-shift system. Their job is to ensure that beer, particularly cask ale, goes in and out of the warehouse as efficiently as possible, minimising any factors that could adversely affect its quality.

“We have a temperature-controlled chill pod set at 8°Centigrade,” said Tony. “This is useful for keeping our cask ale at a low, consistent level, particularly important during the summer months.”

Last year, the chill pod was fitted with an automated electric door which forklift truck drivers open and close with remote-control hand-sets. This reduces the time the door is left open so the cooling fans do not have to work so hard and less energy is needed to maintain a constant temperature.

“Warehousing should be a simple process,” said Tony.

“We have achieved greatly reduced put down times and try to limit double handling, cutting the potential for damage and movement, which can affect quality.”

Between the warehouse and the pub cellar, the quality of the beer is the responsibility of the dray team. Distribution general manager Andy Miller said the aim was to minimise movements and to avoid high temperatures as much as possible.

“We only load up the day before, preferably late in the day, and park the lorries out of direct sunlight inside the warehouse,” he said.

Sophisticated routing software is used to plan deliveries as efficiently as possible. A dray might visit up to 20 customers in a day but the beer only spends a few hours on the lorry.

“Cask ale will only tolerate a certain number of movements before the quality suffers and gone are the days when beer casks were kicked and rolled all over the place,” said Andy.

“These days there is very little manual handling – casks are now picked up by forklifts and we leave any movements until the last possible moment. Our draymen have a great deal of training and experience in handling casks at the customer end, where the beer is carefully lowered into cellars by rope.”

DID YOU KNOW?

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The chill pod has a floor space of 270 square metres with a maximum working storage capacity of 1,250 nine-gallon casks (firkins).

Drayman Malcolm Downs (left) has lived in Faversham all his life and for half of it, 27 years, has worked at Shepherd Neame.

“Cyril, my father, also worked for the brewery and was here when I joined in 1984,” said Malcolm. “I started work loading the lorries and stayed there for two years before transferring onto the dray fleet where I have been for the last 25 years. In that time I have had only three regular drivers: Laurence Halls, who now works in the SNDC warehouse, Ivan Warner, who has retired, and my current driver, Malcolm Cane.

“I enjoy my job as a drayman, meeting our customers and looking after their needs. Although the role has basically stayed the same, the working practices have changed enormously. For example, all the drays used to be hand loaded and they are now all loaded by forklift truck.”

TALKING TO CUSTOMERS Customer service manager Lorraine Pooley and her team are in the front line when it comes to maintaining beer quality.

They are in constant touch with licensees, informing them about new products, collating orders, monitoring feedback and advising on basic cellar issues.

Before a new beer is launched, a brewer holds a tutored tasting for the team so they can describe its provenance and flavours to potential customers.

“We have all been on a Master of Beer course and gained some practical knowledge in the cellar at SNDC,” said Lorraine. “Next February, the team will be further improving our knowledge on a British Institute of Innkeeping (Bii) cellar management course.”

Specialist knowledge is vital when dealing with calls from customers who need advice on serving our beers.

“We deal with ullage,” said Lorraine.

“Ullage figures have drastically reduced in the past couple of years, but if a customer calls to say their beer is not quite right then we have the knowledge to try to make a basic diagnosis of the problem using a checklist provided by technical services.

“Perhaps there is too much pressure in the cask and it needs venting, the temperature is too high

in the cellar or in the pipes, the sparkler is too tight or the spiling and tapping has been performed incorrectly.

“All these things can be a problem and if there is something we can’t solve, or the licensee needs further assistance, we put them in touch with our technical services colleagues.”

Since 2008, the team has run a monthly survey, both online and by post, asking 100 customers about their relationship with the brewery.

The sample is rotated each month, meaning all pubs in the estate, plus free trade customers, have a chance to give their feedback regularly.

“Results show that we are constantly raising the bar in terms of quality,” said Lorraine. “Returns are down and our satisfaction ratings across all areas are consistently good.”

We would always advise licensees to put the emphasis on quality rather than quantity.

BEST CELLARS Trade quality services manager Ian Barsby leads a team of 14, all dedicated to helping licensees serve Shepherd Neame beers in the best possible condition.

Their role goes way beyond the technical aspects of storage and dispense, extending to training, product advice, glassware and matching beer and food.

A quality control expert is constantly on the road, testing beer across the estate as well as at independent pubs, clubs and hotels which serve Shepherd Neame beers.

“If a customer is selling our beer, we will support them in every way we can to serve the perfect pint,” said Ian. “Our technicians deal with installations and faults, replacing parts and servicing equipment but much of our job is in educating licensees and staff about our beers.”

Ian encourages all licensees and staff serving Shepherd Neame beers to enrol on the company’s Master of Beer programme, which takes them from the basics of cellar management all the way through to promoting beer with tasting events.

Basic training covers cellar skills, caring for cask ale, cleaning cask and

keg systems and common faults.

More advanced levels cover enhanced product knowledge, tasting skills, beer and health, raw materials and the brewing process.

In addition, Ian’s team gives tips on maintaining cleaning equipment, styles of glassware and different techniques for pouring ales and lagers.

“Our regular cellar and Master of Beer audits will also consider issues such as volumes,” said Ian. “There is no point trying to serve four cask ales and having them too long in the cellar because the demand isn’t there. We would always advise licensees to put the emphasis on quality rather than quantity.”

CONDITION CHECK Bart Nelson is one of a team of business development managers, who visit pubs throughout the estate, ensuring licensees have the skill, knowledge and equipment to serve top quality cask ale.

During regular visits, he examines each beer on sale for its look, taste, aroma, temperature and condition.

“Good cask ale should be well kept and benefit from 48 hours of secondary conditioning in the cellar before it is

served,” said Bart. “I am looking for beer that is what is known as ‘brilliant condition’ – clear enough to see your fingers through it. It should also have a nice tight, creamy head which laces down the side of the glass.”

As well as advising licensees on cellar skills and equipment and recommending ways in which they can improve quality, Bart also supplies branded glassware.

“It is important to serve the right beer in the right glass,” he said.

Bart said the increased interest in cask ale reflected a demand for products with provenance and character served in excellent condition. But tenants needed to judge how much they were likely to sell, as cask ale can lose its freshness if left in the cellar for too long.

“Good cask ale is the barometer of a good pub so getting it right is vital,” said Bart.

“I always advise tenants that it is better to serve one cask ale in excellent condition than three in adequate condition.”

You want to leave customers with a positive experience so they will tell their friends and come back.

SERVING THE PUBLIC Licensee Mike Stokes knows a bit about serving great beer. His pub, The Hoop & Grapes in Farringdon, London, won Shepherd Neame’s Perfect Pint award in the brewery’s annual pub awards.

Mike has been running the pub since November 2007. This spring he was a semi finalist in the 2011 British Institute of Innkeepers Licensee of the Year Awards.

He has achieved Shepherd Neame Master of Beer Level 2 and has a Bii qualification in beer and cellar quality but stresses that delivering the perfect pint is a team effort.

“You need well-trained staff who care about well-maintained beer to produce the perfect pint,” said Mike.

“We serve three to four cask ales at any one time, usually Spitfire and Bishops Finger plus a seasonal ale and possibly a guest ale.

“Everyone likes to try something new so I make sure there is always a choice.”

Pipes are given a full clean at least once a week and flushed out with water between each barrel change.

Sometimes this is done more often during periods of high volume or because certain beers leave greater amounts of residue.

Mike said: “We check the beer before we connect it to the line and then again at the bar. It is also audited regularly by the trade team and our BDM and we are a member of Cask Marque so they check the beer quality too.

“Ideally a barrel of beer needs to be consumed within three days because as beer oxidises it goes flat and if you don’t sell it quickly enough it can affect the taste. I find that Shepherd Neame beers remain consistent to the end of the barrel.”

Mike gives his staff on-the-job training, observing, correcting and reinforcing key messages, plus formal training with Shepherd Neame and the Bii which keeps everyone in touch with changes in methods and practice.

“When there is a barrel change we keep customers informed with special pump clips telling them what’s going on. One has the message ‘I’ll be back’ with a picture of Arnold Schwarzenegger.”

Ultimately, says Mike, delivering the perfect pint is all about the customer.

“My view is that if a customer has a complaint, even if there is nothing wrong with the beer but they just don’t like it, then deal with it and give them what they want,” he said. “We will offer to top up pints with a large head without being asked. You want to leave customers with a positive experience so they will tell their friends and come back.”

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Behind the Scenes in search of winning shot Amateur photographers were invited to capture the character of Britain’s oldest brewer in Shepherd Neame’s first brewery photography competition supported by KRN Newspapers.

Jon Strange - ‘Out over the Roof’ (Winner)

The pictures were taken during exclusive open evenings, in which entrants were given an hour to take photographs in areas of the brewery not usually open to the public.

Nearly 100 entries were received and an expert judging panel assessed photographs based on composition, originality and technical ability.

pper 2’ (Runner-up) Christopher Rogers - ‘Co

Winner Jon Strange, an insurance broker from Canterbury, was praised for his photograph of the fermentation vessels against a sunset backdrop, which portrayed the industrial nature of Shepherd Neame while remaining an appealing image in its own right. All judges agreed that Jon’s photograph had an extra special dimension.

Jon won a Sony digital SLR camera worth £350, courtesy of Faversham camera dealer Davies and Eason. He is also guaranteed a place in ‘A Year in the Life of Faversham 2011’ exhibition and book, organised by Kent Creative Arts. Runners-up Christopher Rogers, Rebecca Douglas and Richard Enfield each won six cases of Spitfire Ale.

Richard Enfield - ‘Pumps’ (Runner-up)

Rebecca Douglas - ‘Un der retro pressure’ (Runne r-up)

Hat-trick of awards for

Visitor Centre The brewery was named Small Visitor Attraction of the Year at the Enjoy England Awards for Excellence 2011 – one of three awards won this year.

The national awards are organised

by VisitEngland and recognise outstanding commitment to customer service and high quality standards.

Shepherd Neame competed against seven other regional finalists to scoop the top prize, and Visitor Centre manager Graham Hukins said: “Winning this award is a great testament to the hard work of the team who provide a first-class experience for our visitors.”

Britain’s oldest brewer was recognised for its outstanding customer service, good presentation of information, accessibility and

innovative marketing that has brought in new and repeat visitors.

John Williams, chairman of Tourism South East, said: “Competition from across England is fierce and standards are extremely high so to achieve such high accolades is a resounding endorsement.”

Shepherd Neame Visitor Centre was also named Best Little Treasure of Britain in the Group Travel Awards.

The awards celebrate the best suppliers to the group travel industry, and this year the Little Treasures Award was introduced to recognise smaller, lesser known attractions in the UK.

Visitor Centre manager Graham Hukins, Group Travel Awards host Simon Calder, travel editor of The Independent, and Visitor Centre assistant manager Laura Salway

The hat-trick was clinched with a silver award in the Green Tourism Business Scheme.

Brewery tours allow visitors to see the heart of the working brewery, showing the whole brewing process from hop to hand pump. Guests also have the chance to visit The Old Brewery Store, with a fascinating display of original pub signs, vintage delivery vehicles and hop picking memorabilia. Each tour finishes with a tutored beer tasting.

Winter events at brewery The Winter Beer and Food Evening will be held on November 4, where four seasonal courses are matched with ales and lagers that complement the food. The event also includes a guided tour and tutored beer tasting.

Guests will need to keep their wits about them on November 19 for the brewery’s Murder Mystery Evening.

Diners will help unravel cryptic clues to reveal the murderer, while enjoying a superb four-course dinner in the charming 15th century function room.

The traditional Ale Samplers’ Supper will take place on November

25, which includes an evening tour of the brewery and a two-course meal in the Visitor Centre bar.

Step back in time with the Vintage Corporation Band at the 60s and 70s Party Evening in The Old Brewery Store on December 2. The nine-piece band will perform songs from their extensive back catalogue including Motown, disco, jazz, blues, soul, rock ‘n’ roll and pop.

There’s more live music on December 3 with Christmas Rock in the Brewery, headlined by one of Kent’s best-loved covers bands, The Crossfire. The band will entertain with

a mix of blues, rock and funk music with support from Under the Wood.

Throughout December, visitors can enjoy Yuletide Brewery Tours and have the chance to try hot spiced beer, a common winter drink in the 16th and 17th centuries. The mulled beer will be made using Bishops Finger Strong Kentish Ale and served with warm mince pies.

The festive theme continues with Christmas Beer and Food Evenings on December 16 and 17 with four traditional Christmas courses and complementary ales or lagers.

Online presence makes Christmas shopping easy If you’re looking for something interesting or unusual to give your loved ones this Christmas, then check out the unique selection at the brewery shop.

A huge choice of beers, wines and spirits, gifts, hampers, gift vouchers and clothing is available both in the shop and online.

It’s easy to shop online and have your gifts delivered to your home in good time for Christmas – just visit www.shepherdneame.co.uk/shop.

Our suggestions: Shepherd Neame Christmas Ale, RRP £2 per 500ml bottle This 7% abv glowing amber ale, with its heady, fruity nose, is the perfect accompaniment to traditional Christmas fare and makes an ideal stocking filler.

Brewery gift certificates Shepherd Neame gift certificates make an excellent present and are valid for 12 months. Gift certificates can be purchased for brewery tours, short breaks and beer and food evenings.

Bishops Finger Christmas Pudding

Bishops Finger Christmas Pudding, £9.95 for 450g or £14.95 for 900g Indulge with a rich, fruity Christmas Pudding complemented by the bitter taste of Bishops Finger Strong Kentish Ale. (Only available online as part of a hamper).

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Grant’s Morella Cherry Brandy, £15.50 First made by Thomas Grant in Kent in 1774, Grant’s Morella Cherry Brandy was a favourite with Queen Victoria, holds a Royal Warrant from the Prince of Wales and is mentioned by Charles Dickens in The Pickwick Papers.

Crowning Glory The Crown, Blackheath, a landmark pub close to Greenwich Park, has enjoyed a £700,000 refurbishment, bringing it up to date while retaining the feel of a traditional pub.

Jonathan Neame welcomed a host of eager guests to the official opening, including journalists and devoted regulars, where he marked the occasion with a cheque presentation to Maggie Stephenson from the local branch of the charity Childline.

A new addition is the Kings Room on the first floor, a multi-function space boasting its own bar and far-reaching views over Blackheath. This is used as a dining area but is available to hire for functions on certain days. A state-ofthe-art kitchen has been installed on the first floor, enabling the Crown to offer an exciting new menu.

Manager Keith Hedley said: “The bar has been moved back about six feet leading to much more floor space and it has been altered from square to horseshoe-shaped. We have a new lobby and the whole place has a nice, homely feel. It is a contemporary feel, but still very much a traditional pub.”

The Crown’s décor is a refreshing mix of traditional and modern: exposed brickwork, open fires, Victorian wall tiles, hand-painted mirrors and vintage wall fittings.

There is also an attractive snug area. The original pub sign has been restored.

The outside seating area has been refurbished, freshly painted and new lighting installed. Doors open onto the forecourt, which has also been resurfaced.

With the Kings Room opening up The Crown’s potential for enhanced dining and functions and the choice of Shepherd Neame cask ales increased from three to five, the pub is all set to take on a new lease of life.

“It has always been a thriving pub and particularly busy at weekends,” said Keith. “But now it definitely has the wow factor.”

Down by

the Riverside The Grove Ferry Inn, a charming riverside pub near Canterbury, is making the most of its delightful setting thanks to a £100,000 refurbishment and the introduction of a tourist information centre.

The pub occupies a prime spot near the Stodmarsh National Nature Reserve, on the banks of the Great River Stour.

The four partners who run the Grove Ferry Inn teamed up with the brewery to extend the riverside terrace and expand the patio, creating more space for customers to enjoy traditional Kentish ale and good quality food by the river.

The building also has a new roof and refurbished windows.

Already well-known as a start point for boat trips, the Grove Ferry Inn now hosts a visitor information centre with details of local attractions and services and the area’s extensive network of cycling and walking routes.

Originally a coaching house dating back to 1831, the inn took its name from a hand-drawn ferry and is an excellent base for walkers, fishermen and cyclists.

Red letter day for William

Caxton

The William Caxton, in Tenterden High Street, has received a new lease of life following a refurbishment and the introduction of accommodation and home-cooked food.

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Debbie Fleet (right), a first time licensee, has brought the pub back into the heart of the community after the brewery matched Debbie’s investment of £20,000 to provide bed and breakfast accommodation.

Debbie said: “We are providing three en-suite rooms, one a luxury suite with kingsize bed and a Jacuzzi bath.”

She has also introduced pub food, served lunchtimes, evenings and all day Saturday, including a traditional roast.

Millers Arms raises curtain on contemporary new design The Millers Arms in Mill Lane, Canterbury, has an enhanced space and a fresh, contemporary feel following a £100,000 refurbishment by the brewery.

The whole of the downstairs has been redesigned and redecorated, combining modern materials with character furniture to give a clean, new look that remains sympathetic with the building’s origins.

Impressive conversion at the Rugby Tavern The Rugby Tavern in Clerkenwell has been given a £120,000 external and internal refurbishment by the brewery.

The bar has been redecorated and there has been extensive work to the kitchen and function room. New furniture, carpeting and lighting has been installed and there are photos mounted on the walls depicting the area’s colourful history.

A particularly striking feature is the etched windows around the pub, each inscribed with Rugby Tavern, Shepherd Neame Limited or Fine Ales and complementing the pub’s traditional yet revitalised look.

The outside has been painted and new signage erected.

The Rugby Tavern is so named because it was built about 1850 on land donated by the renowned Rugby School, whose famous pupil William Webb Ellis is credited with inventing the sport.

The restaurant area has been redecorated, kitchen extended and exterior freshly painted.

With The Marlowe Theatre re-opening this month (October) following its own extensive refurbishment, the Millers Arms – a short walk away in Mill Lane – is perfectly situated to offer pre and post-show refreshment.

The Millers Arms, built in 1826 to serve local mill workers, occupies a prime spot in the centre of Canterbury with a view of the cathedral, making it a perfect base for visitors to the World Heritage Site and Kent’s coastal resorts and countryside.

As well as a lively bar and restaurant, the pub has 11 en-suite rooms with modern facilities as well as a courtyard garden and an inglenook fireplace.

New kitchen means

new menu for Chequers The Chequers at Doddington is building its reputation for good food following a refurbishment by the brewery.

With an extended, fully-equipped kitchen, bigger and brighter restaurant and new chef, licensee Josephine Greenham has launched an exciting new menu at the Grade II listed coaching inn in the heart of the village.

The restaurant area has been redecorated and fitted out with rustic furniture, sympathetic with the character of the medieval building which has oak timbers, mullion windows and an inglenook fireplace.

We do like to be beside the seaside The Royal Hotel, Deal, has made the most of its seafront location with a major garden refurbishment.

Manager Joice Wisdom said: “We now have extra seating and the tables can accommodate eight people.

There are new umbrellas and planting. It has been given a theme in keeping with the hotel and its proximity to the beach.”

The Royal Hotel boasts a warm welcome, good food and ales and an enviable location.

Its appeal was obvious to Lord Nelson and Lady Hamilton who paid frequent visits while the British fleet guarded the Kent coast against Napoleonic invasion in 1801.

Royal Oak has smart, modern look The Royal Oak in New Ash Green has been given an £80,000 refurbishment by the brewery and redecorated inside and out in a smart, modern style.

The refurbishment combines carpeted lounge areas with stylish wooden floors and the range of comfortable furniture includes high backed leather chairs in which customers can watch sport and other events on satellite TV or warm themselves by the feature fireplace.

Serving the rural community of New Ash Green, the family local is also close to Brands Hatch racing circuit and London Golf Club.

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Brewery sponsors

pub walks charity book A new walking guide, which links together Shepherd Neame pubs, is raising money to help military veterans suffering from post traumatic stress disorder and other mental health problems.

Heroic Yomps - book and ebook

Barbara Sturgeon, Jonathan Neame and Geoff Rambler

Heroic Yomps: Pub Walks in Kent features 27 walks between pubs, covering a total of 114 miles of paths, roads, tracks and byways between Rochester, Maidstone and Faversham.

The book, sponsored by Shepherd Neame, is being sold for £5 in aid of the charity, Combat Stress, which specialises in the care of military veterans’ mental health.

Author Geoff Rambler has chosen Combat Stress to benefit from proceeds because he said that leisure walking was a great way to relax while keeping fit.

The walks are arranged into five challenging circular “lily-pads” of between 18 and 34 miles, enabling keen ramblers to start and finish their day’s walking at the same pub if they wish. Very fit walkers can take on the 45-mile linear Shepherd Neame Way from the Two Brewers, Rochester to the Shepherd Neame Visitor Centre.

Geoff Rambler – real name Geoff Ettridge – said: “There is no lack of shorter teashop-type walks in Kent but for walkers wanting a more challenging experience the opportunities are somewhat limited and tend to be restricted to longer linear routes such as the Saxon Shore Way and the North Downs Way. My hope is that I’ve managed to meet the needs of two types of walkers: those who wish to undertake circular walks and those who may wish to travel from one point to another.”

The book was launched with a walk between the Carpenter’s Arms, Eastling, and The George at Newnham, led by Geoff Ettridge, Jonathan Neame and Kent Explore ambassador Barbara Sturgeon.

The walks take in 21 Shepherd Neame pubs, as well as the brewery’s Visitor Centre and the book carries details of each pub along the way and the facilities, food and drink available.

Heroic Yomps: Pub Walks in Kent is available from the Shepherd Neame Visitor Centre Faversham shop and by downloading it as an ebook from Amazon.co.uk.

Incentive scheme offers

discounts across the board The brewery has launched a sales incentive scheme rewarding successful tenants with significant discounts.

From the beginning of the financial year, licensees have been able to claim a £50 credit for every barrel sold over a target figure.

Tenanted operations manager Greg Wallis explained: “These retrospective discounts are based on composite barrels of beer, wine, spirits

and minerals. This means that incentives are available across the board and are equally achievable for both food and wet-led pubs.”

Licensees are also encouraged to take advantage of a “suite” of purchasing benefits negotiated by the brewery this year.

Tenants can achieve preferential terms on goods and services with 15 approved suppliers, listed on a special support website.

Special rates can be achieved on such varied services as food, glassware, energy and accounting.

Hoppy anniversary for festival Faversham celebrated its 21st annual hop festival by attracting a record 20,000 visitors to the town. The Visitor Centre and Shepherd Neame outdoor bar enjoyed a roaring trade next to the Spitfire Stage, where many visitors sampled a specially-brewed Hop Festival Ale. Live music also featured at many pubs in the town.

Stephen cooks best of

Stephen Osbourn, from the Royal Albion Hotel, Broadstairs, won a ‘Best of British’ chef competition run by the brewery and food supplier Brakes.

From left: Stephen Osbourn from the Royal Albion Hotel, Ellina Smith from The Wharf, Stephen Harmsworth from the Marine Hotel and Richard Phillips, celebrity chef

Stephen’s winning recipe was a two-course meal made entirely from British ingredients: roast cod rarebit on leek and thyme potato cake with pea purée, red amaranth and fish foam, followed by a baked Stilton and Bramley apple cheesecake on a poppy seed and walnut base with balsamic dressed strawberries.

His prize was a one-to-one tuition course from Richard Phillips and a three-piece Global kitchen knife set.

The winning dishes were available at some of the Shepherd Neame managed houses during British Food Fortnight in September.

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Chefs from managed houses were invited to submit recipes, costings and images of two innovative dishes created using British ingredients supplied by the company.

The three finalists, Ellina Smith, from The Wharf, Dartford, Stephen Harmsworth, from the Marine Hotel, Tankerton, and Stephen Osbourn from the Royal Albion Hotel were joined by TV chef Richard Phillips at Brakes’ head office in Covent Garden for a final ‘cook off’.

Awards celebrate

innkeeping excellence The Woolpack, in Banstead, Surrey, was named Shepherd Neame Pub of the Year in the brewery’s annual pub awards.

Licensees Angie and Danny Irwin were commended for their warm welcome, excellent standards of food and drink and wide range of events and entertainment.

A total of 13 Shepherd Neame pubs received awards for different aspects of running a successful pub at a prize-giving dinner and dance event at The Conningbrook Hotel, Ashford.

Staff and locals turn Misery to Joy for lost holidaymakers The staff and customers of the Gate Inn at Marshside have been thanked for coming to the aid of two lost holidaymakers.

Kirsty and David Anderson, from Hampshire, were camping at Nethergong Nurseries and decided to take what should have been a 35-minute walk to the Gate Inn for something to eat and drink.

Unfortunately, after an hour's walking, they were completely lost, surrounded by fields and marshland, unable to find a turning into the village.

They stumbled onto a dual carriageway, the A299, and thumbed down a lorry to ask where they were.

“As I was running up to the layby to meet him, I twisted my ankle,” said Kirsty. “It turned out we were well out of our way and the Polish lorry driver offered to drop us at the next turning which was signed Marshside, 1 3/4 miles.

“By now it had gone half past eight, so I rang the pub (which fortunately was the last number dialled from my phone). I explained our predicament

to ask if they would still be doing food when we got there. It was touch and go, so they asked our likes / dislikes and said that if we hadn't made it by the time the kitchen closed, they'd make sure they ordered us something.”

Five minutes later, a four-wheeldrive vehicle appeared; one of the pub regulars had come out to find the couple and got them to the pub in time to choose some food.

“We had what turned out to be a cracking night,” said Kirsty. “The Shepherd Neame Morris Tour was due to begin the next day and those taking part had descended on the Gate for an evening's singing. It was fab!

“By about 10pm, though, my ankle had become really sore, so we asked if there was any chance we could get a taxi back to our campsite. The answer was no, but, if we were prepared to wait till the end, the landlord would be driving

David and Kirsty Anderson

past the door, so could give us a lift.

This was too good an offer to refuse, so we 'forced' ourselves to continue drinking Canterbury Jack and enjoyed some more singing.

“As promised, we were dropped back to our campsite, thereby saving me a long hobble home. Although it hadn't gone quite to plan, we'd had a fantastic evening and several people had gone out of their way to help us.”

Kirsty wrote to the brewery, thanking all who had helped them and made them so welcome.

She added: “We will be back, but we'll make sure we know exactly where we're going next time.”

Four pubs win accolades from community and customers Windsor Castle crowned top beer pub

TOP BEER PUB

The Windsor Castle, Carshalton, has been named Sutton Borough Pub of the Year – the eighth time the pub has won the accolade in the past 15 years.

Licensee Pam Clarke, who has run the pub with her husband John for the past 12 years, said she was delighted to receive the award, voted for by Croydon and Sutton CAMRA members, who hold regular meetings at the pub.

“We have filled up the area round our fireplace with awards and now we are moving on to a second,” she said.

“We pride ourselves on serving a good selection of cask ale.”

The pub serves Kent’s Best all the time, plus two other Shepherd Neame ales, chosen from Spitfire, Master Brew, Bishops Finger and a seasonal ale.

Pam paid tribute to the cellar skills of her bar manager, Dan Greenaway, who received the award from Croydon and Sutton CAMRA’s Dave Lands.

George Inn is toast of the river

BEST THAMES LOCAL

SHEPPEY PUB OF THE YEAR

The Royal Hotel, Sheerness, has been named Sheppey Pub of the Year for the second year running by readers of the Sheppey Gazette.

Delighted licensee Dave Ingram said the pub was popular on the island because of its community feel and its big-hearted customers were always willing to put their hands in their pockets for charity.

Regulars recently raised £600 for Help for Heroes with a raffle to win a second classic motor scooter, taking their fund-raising for the charity above £1,000.

They were rewarded with a surprise set by comedian and actor Shane Richie at the pub’s newly-launched comedy night, held on the third Wednesday of the month.

Dave said: “Shane wanted to do some small warm-up gigs for an appearance on TV and turned up completely unannounced to do a 15-minute set.”

The pub was also used by the BBC and the local Round Table to host a Children in Need event with Pudsey Bear.

Thanet takes pride in Shepherd Neame hotel

TOWN PRIDE

The Seaview Hotel, Birchington, won a Town Pride Commendation from the Margate Civic Society.

The Shepherd Neame pub and hotel, refurbished in the spring, has been recognised for its contribution to the area’s historic and architecturally impressive environment in this year’s Town Pride Awards.

Licensees Steve and Kim Morgan received their framed commendation at a ceremony held at the Walpole Bay Hotel in Cliftonville, before returning to The Seaview Hotel where Steve immediately put the award up behind the bar.

Dating from the turn of the 19th century, The Seaview Hotel recently benefited from an £80,000 refurbishment to its bar and exterior.

Shepherd Neame surveyor Ben White said: “The ethos of the refurbishment was to enhance the existing features of the pub and where necessary to make sympathetic and tasteful improvements.”

STOP PRESS! Congratulations to The Sportsman, Seasalter, named for a second time as Gastro Pub of the Year in the National Restaurant Awards. The pub, run by brothers Stephen and Philip Harris, came fifth in a list of the UK’s Top 100 Restaurants, just behind such famous names as The Ledbury, London, and Heston Blumenthal’s Fat Duck.

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The George Inn at Walton on Thames has been named Best Thames Local by website www.riverthames.co.uk.

Users of the website nominated 180 pubs, cafes and restaurants along the Thames for the award with The George Inn drawn first out of 10 area winners.

Licensees Michelle Morris and Mark Forster were presented with the trophy at Windsor Marina

by Donna Kelly from boat hire company BoatingHolidayRentals.co.uk.

They also received a £1,000 cheque from the competition organisers, who treated them to an hour-long luxury cruise down the Thames.

Shane surprise is icing on the cake

Spitfire and Movember

NEED YOU! Spitfire is combining forces with men’s health charity Movember by calling upon chaps to become a ‘mo bro’ by growing a moustache.

Movember-themed Spitfire will be available nationally during November to help bros, and their encouraging “mo sisters”, to raise awareness of the Movember cause by buying a bottle of Spitfire or ordering a pint at their local.

Spitfire has created a limited edition Movember bottle, complete with its own mini-moustache, and licensees ordering cask Spitfire will receive T-shirts, posters and other promotional material to increase awareness and encourage fund-raising events and parties.

Spitfire is asking men to support Movember by giving their upper-lip a month’s respite from the razor.

Naturally, as an official licensed partner of the RAF, Spitfire is asking chaps to grow their mo in the proper fashion by keeping to the Queen’s RAF guidelines, which stipulate: “the moustache is not to extend below the edge of the mouth”.

Spitfire pilot and RAF chief examiner Charlie Brown (pictured) will be on hand to assist mo-growers to discover their inner pilot. He will provide regular styling tips via the Spitfire Facebook site, detailing how to keep within the official guidelines while maintaining a first class shrub.

Those visiting the Facebook page will also have the chance to enter weekly competitions to compete for the best mo. Prizes include iPods and an iPad 2 engraved with the Spitfire logo and their very own moustache.

Gents seeking the personal touch can head to a selection of participating Spitfire-friendly barbers and hairdressers offering chaps a complimentary bottle of Spitfire when they select an RAF approved mo treatment.

Conceived in 1999 by a group of lads in Australia, Movember has raised a ripping £106 million worldwide for research into men’s cancers, particularly prostate cancer.

The road to

Asahi has been on the road this summer – all the way to Ibiza, the glitzy bar and club capital of the Balearics!

The branded Toyota FJ Cruiser – an American-style vehicle that is a rare sight on European roads – has been on a major road trip across the Continent through the summer, ending its journey in Ibiza for a series of highend Asahi-sponsored events.

The FJ Cruiser, customised with a JL Audio sound system and a professional Asahi-dispensing bar pump, was crewed by Aaron Rudd and Nick Koutsoudis who were joined in Ibiza by Asahi general manager Christian Hamilton and a number of key Asahi wholesalers.

Asahi partnered up with MTV for their spectacular closing party at the Blue Marlin, one of the finest beach bars in the world. Asahi also sponsored Boujis in Ibiza – a stunning event held in a secluded beach cove on the island.

Using the vehicle’s built-in bar, the team offered thousands of clubbers on the island the chance to sample Asahi Super Dry. They even sampled Asahi to guests as they arrived for Primal Scream’s sole Ibiza show at Amnesia.

During the journey home, via Cannes, St Tropez and Paris, they also took part in joint sampling events with Asahi Europe.

The team recorded progress on Twitter and posted short reports on YouTube.

Twitter followers were offered the chance to win a year’s supply of Asahi.

They simply had to guess the overall mileage of the Asahi truck during the trip and the closest entry won the beer. Altogether the team clocked up 3,417 miles.

Best lager in the world Asahi Super Dry was voted the best keg lager in the world by a panel of experts at the Brewing Industry International Awards, the Oscars of the brewing industry.

The Japanese lager won the title after a double-blind tasting by more than 30 leading brewers from around the globe.

After being awarded a gold medal in its class, Asahi overcame a host of other lagers to be named as Champion Beer in the International Keg Lager Category.

Christian Hamilton said: “We are proud that Asahi Super Dry brewed at Faversham has been named the best of the best. This is a huge accolade for all our brewers and our partners in Japan, particularly as it has been chosen by a panel of our peers in the brewing industry.”

This year’s event attracted nearly

800 entries from more than 160 breweries. The awards are now in their 125th year and are judged solely by practising brewers from countries including Belgium, Germany, Czech Republic, Africa, America and the UK. Beers are assessed for taste, appearance and aroma, as well as their commercial worth in today’s market.

Molecular magicians, atomiser aces and masters of smoke-infusion are gearing up for the Asahi Molecular Masters 2011, a national competition for mixologists with the skill and flair to

push the boundaries of cocktail-making.

Five finalists will bring their lab kits to the Saatchi Gallery, London, on November 29 to battle for a prize that money can’t buy.

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Cocktail challenge

Boom time Essex Captain James Foster

Oranjeboom has enjoyed a busy summer, launching a website, running competitions through social media and supporting successful music and sports events.

The site – oranjeboomlager.co.uk – is a colourful guide to all things Oranjeboom, full of the latest news, views and events on the Dutch lager.

To celebrate the launch, 1,000 limited edition pint glasses were given away to the first 1,000 visitors to the site.

As well as fascinating pictures of the history of Oranjeboom, the site carries regular competitions and up-to-date galleries of events.

Oranjeboom Lager was the Official Beer Partner of The Great Escape 2011 held in Brighton in May, in which more than 300 new bands performed in 30 venues across the town. Oranjeboom offered two pairs of three-day tickets to The Great Escape in a competition on its Facebook page.

The lager also sponsored Lounge on the Farm Festival, held at Merton Farm, Canterbury, at which thousands of music lovers enjoyed a diverse range of acts including the Streets, Ellie Goulding and Echo and the Bunnymen.

In the world of cricket, Oranjeboom supported Essex Eagles, the county’s one-day side, in the Clydesdale Bank 40 tournament and ran a competition to win a box for 10 at the Kent Spitfires cricket match against The Netherlands at Canterbury.

The lager was very much in evidence when the two sides met in the T20 championship at Chelmsford.

Some lucky Oranjeboom drinkers won the chance to get out on to the field in the interval and try to hit a single stump, with prizes of iPad2, iPod Touch and an iPod to be won.

New look for bottle-conditioned Shepherd Neame’s bottle-conditioned ale, 1698, has been given a new look, evoking the Faversham brewery’s rich heritage.

The label has been redesigned in black, gold and cream with a collar bearing the three royal lions and the legend “Market Town of Kings”.

Originally brewed to celebrate the company’s tercentenary, 1698 is a characteristically hoppy Kentish ale, which has Protected Geographical Indication from the European Union, the same unique regional protection afforded to Champagne and Parma Ham. Target and East Kent Goldings hops are added three times during the brewing process, giving the beer its strong hop character, dark, amber colour and uniquely Kentish aroma.

1698

A connoisseur’s ale to be savoured, 1698 matures naturally in the bottle and can be enjoyed fresh or allowed to settle for a few months to mellow. The natural effervescence produced by bottle-conditioning – the interaction of yeast and brewing sugars – gives 1698 fine, Champagne-like bubbles that further enhance the fragrance, flavour and overall drinking experience.

Sales and marketing director Graeme Craig said: “The stylish, classic look of 1698 is completely fitting for a connoisseur, bottle-conditioned ale of such distinction, quality and pedigree.”

Bishops Finger wins International Award Bishops Finger won a bronze award at the International Beer Challenge 2011, organised by Off Licence News.

Shepherd Neame’s oldest beer brand, Bishops Finger, was blind-tasted by judges amid fierce competition from around the world.

Shepherd Neame production and distribution director Tom Falcon said: “Its rich

colour and complex flavours give Bishops Finger a distinctive taste, one which ale connoisseurs instantly recognise. We are pleased that it has made such an impression alongside so many other fine beers and that its quality shone through.”

Witches’ Brew The brewery marks Halloween this year with Spooks Ale, a rich, deep red beer available in 500ml bottles and cask.

Styled the Official Ghost Brew of All Hallows, Spooks Ale has a rich and spicy taste, with a fruity and biscuity aroma. According to the blood-spattered, parchment-like label, the 4.7% abv beer contains “Gall of Shepherd, Slip of Neame, Silver’d in the Kent’s Moon Dream”.

Marketing manager Mark Miller said: “This is an ale with a bewitching appeal.

It is the perfect bridge between our light summer ales and the richness of our winter beers and should haunt drinkers’ thoughts forever.”

NVQ for stock controller Aaron He said: “The assessor would come to work and watch me hold meetings and deal with people so I could demonstrate my understanding of what was required.

I also had to go to a Medway training facility every month and perform in scenarios and show my key skills.

“Shepherd Neame put me forward for the course and has been very supportive.”

Warehouse manager Tony Berllaque said: “Aaron did very well, passing with flying colours. He got good feedback from his assessor and I hope this will give him the grounding he needs to develop his skills.”

Aaron added: “A new course has come up based around logistics and technology at work, so I am looking at that.”

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Stock controller Aaron Richards has received his NVQ Level 2 in Team Leading.

The 26-year-old spent seven months working towards the national vocational qualification, successfully fulfilling each of the demanding course units.

Who were

The Shepherds of Shepherd The Neame family has run the Shepherd Neame brewery for five generations but whatever happened to the Shepherds? Archivist John Owen answers that question with a new book, The Shepherds and Shepherd Neame Brewery, Faversham Kent 1732-1875, due for publication this autumn. John gave Master Brewer a sneak preview of his work into the family that has supplied half of the company name we know today.

The front cover of John’s book

On July 30, 1877, Mrs Ellen Shepherd sold the half interest in the brewery of her late husband, Henry, to Percy Beale Neame. Thereafter the Shepherd family ceased to have any interest in the brewery and no Shepherd ever again lived in Faversham. By 1940 the family had died out in the male line and had nearly disappeared in the female line. They and their achievements were quickly forgotten.

With the exception of the surname, which for a good commercial reason must have been retained in the company name, little detail of the family survived.

Nearly all the business records of the early Shepherds disappeared; the ledgers, cash books, rest books, waste books, brewing books and correspondence once needed to manage the business.

All the early deeds of the brewery site were lost during the Napoleonic Wars, when a mortgagee buried them for safe keeping and later discovered they had rotted away.

However, two unknown ledgers have recently emerged and, by further research into insurance policies and ecclesiastical records, John Owen has begun to reinstate the Shepherds in the historical record, marking their considerable achievements in the story of the brewery.

Originating from Peasmarsh, Sussex, in the 16th Century, the Shepherd family acquired the brewery by marriage in 1732. Then it was valued at a modest £1,000 but in two generations they had become one of the wealthiest merchant families in Faversham. Within four generations, in 1875, they were joint partners in the brewery with a gross asset value of £165,000.

In his book, John describes how Samuel Shepherd, John Shepherd, Julius Shepherd, Henry Shepherd and Henry Shepherd Junior steered the business through some of the most turbulent years of British history.

The Fox and Hounds, Herne Common, Chislet in 1843

Neame?

EastEnders’ Dot uncovers family tree at pub EastEnders actress June Brown visited London’s Tom Cribb pub to explore her family history as part of BBC1’s Who Do You Think You Are?

William Maile in 1869, a caricature by Benjamin Adkins. Maile was general manager of the business until his death in 1885 and he was succeeded by his son, who left in 1893

The Shepherds and Shepherd Neame Brewery, Faversham Kent 1732-1875 by John Owen is available from the Shepherd Neame Visitor Centre shop, online at www.shepherdneame.co.uk/shop and at good bookshops in the Faversham area.

Tom Cribb assistant manager Tarraine Storrie with June Brown

She was the first celebrity to feature in the new series, which traces family trees and explores major themes in British social history.

June, who plays Dot Cotton in the soap, visited the Tom Cribb to learn more about her great-great-greatgrandfather’s involvement in the shadowy underworld of 19th century bare-knuckle boxing.

The Shepherd Neame pub is named after a British bare-knuckle boxing champion who, in the 1800s, retired from the ring and later became a publican at the Union Arms. The pub, now known as the Tom Cribb, changed its name to honour his career.

Tarraine Storrie, assistant manager at the pub, said: “It was a real privilege to meet June and fascinating to learn about her relative’s involvement with bare-knuckle boxing. She was really interested in the boxing memorabilia at the pub and even signed our visitor book.”

The Tom Cribb, near Piccadilly Circus, celebrates its heritage with boxing prints and photos on the walls, including Lennox Lewis and Henry Cooper.

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Through the shortages of the Napoleonic Wars to the coming of the railways, each generation consolidated trade and seized opportunities for measured growth in staff, equipment and property.

Employing innovations such as buying pubs as outlets for their beer and, a century later, purchasing railway wagons to deliver it fresh to new markets, the Shepherds consistently outperformed rival brewers.

They did not do all this alone – they formed valuable partnerships with Charles Jones Hilton, John Henry Mares and Percy Beale Neame – but in 150 years the Shepherds had taken the brewery founded by Richard Marsh in 1698 and turned it into a major regional player.

The success of the company had depended on “passing the baton” but the death of Henry Shepherd, on December 22, 1875, brought to an abrupt end to the Shepherds’ association with the brewery.

Henry’s great grandfather and father had passed on the succession 20 years before their deaths through mortgage agreements with the next generation and his grandfather had set out a plan of succession to the business in his will. They had all seen at least one of their sons in place long before their deaths.

But there is little evidence that Henry planned for his family to continue as partners or that his children were interested in succeeding him. In his will, written in 1868, there is no reference to the brewery.

Thus, despite generations of success, there was no Shepherd family legacy, only the brewing legacy, which continued through the Neame family to the present day.

The BIG Match Hurlimann lager has signed a two-year sponsorship deal with the Kent Football League, supporting 30 football clubs across the county playing in its premier, first and second divisions.

The Swiss-style beer is supporting the renamed Kent Hurlimann Football League with pitchside hoardings at all league grounds and programme advertising for the next two seasons. It also provides branded footballs for each man of the match.

League chairman Denise Richmond said: “The Kent League provides great competition for our teams and helps clubs move up the non-league pyramid.

“We’re sure that this deal will help us to push forward at an exciting time for football in Kent. I’m sure all our clubs will join me in welcoming Hurlimann and will give it their full support."

Right: Cray Valley FC players Kris Hollidge, Aaron Jeffrey and Matt Knuckley celebrate Hurlimann's sponsorship

On side with Gillingham Ladies Hurlimann lager is leading the way in supporting women’s football by sponsoring Gillingham Ladies FC.

Gills Ladies in action

The beer is supporting the club over the next two years with advertising, branded training T-shirts and match prizes.

The club’s first and reserve teams have enjoyed unrivalled success in the last three seasons and will bid to join the Women’s Super League when the FA invites submissions at the end of the 2012-13 season.

Gillingham Ladies FC share a ground for the 2011-12 season with Chatham Town FC. Club chairman Martin Andrews said: “The club is probably one of the best at promoting women’s football. Last season’s attendances against Arsenal, Chelsea, Charlton and West Ham showed that the club really can attract fans.”

Brewery backs

Great Kent Bike Ride The brewery supported this year’s Great Kent Bike Ride with seven Shepherd Neame pubs along the route designated as official refreshment stops.

Published on behalf of Shepherd Neame by Edwards Harvey, The Mill House, Hollingworth Court, Maidstone, Kent ME14 5PP

Matt Bryant, licensee of the Yew Tree, Sandling, overcame his dual fears – heights and flying – to make a 12,000ft tandem parachute jump, raising more than £1,800 for Help for Heroes. Wife Liz said: “Matt was accompanied by Little Ted, our H4H bear, who was by far the braver!

We are very grateful to our customers for their support and donations.”

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The event was arranged by the visitor attraction, the Rare Breeds Centre in Woodchurch, near Ashford, raising about £20,000 for the Canterbury Oast Trust, a charity for adults with learning disabilities, which is based at the centre.

The pubs offering a warm welcome to the thousand riders who took part were: the Royal Oak, Mersham; the Ship Hotel, New Romney; the Royal Mail, Lydd; the Woolpack Inn, Brookland; The Vine, Tenterden; the Bonny Cravat, Woodchurch; and the Kings Head, Shadoxhurst.

Jonathan Neame said: “The Great Kent Bike Ride supports a very worthy cause and is just the sort of healthy lifestyle event that families can enjoy.”

The sky’s the limit for Matt