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SHEPHERD NEAME SUSTAINABILITY REPORT 2026

CONTENTS

OUR ESG JOURNEY

ENERGY AND CARBON

WASTE

LOCAL SOURCING

PEOPLE

AT THE HEART OF OUR COMMUNITIES

A MESSAGE FROM OUR CHIEF EXECUTIVE

As Britain’s oldest brewer, our legacy stretches back more than 300 years. We are proud of the heritage that has shaped Shepherd Neame, but equally focused on ensuring that our business, our communities and our environment have a sustainable future.

Our ESG (environmental, social and governance) approach is rooted in a simple principle: doing the right thing. From the decisions we make about investment and energy use, to how we support our people, source from suppliers and contribute to the communities around us, sustainability is an integral part of how we operate. In 2023, we set three clear ambitions: to achieve net zero carbon for our direct emissions by 2030, net zero Scope 3 emissions no later than 2040, and zero waste to landfill by 2025. Since then, our People, Pubs & Planet campaign has helped bring these commitments to life across our brewery, pubs and

hotels, supported by strong governance and collective action. We have made significant progress. We now source 100% renewable electricity across our brewery and retail estate, use 100% green CO2 in production, have achieved zero waste to landfill in our brewery and support offices, and have invested in technologies that reduce energy and water consumption. Alongside this, we continue to invest in our people, champion local suppliers and support the communities in which we operate. We recognise that the journey is not without challenges. Brewing is energy-intensive, while many of our

pubs occupy historic buildings where introducing new technologies can be complex and costly. But our teams, licensees, suppliers and partners are committed to finding practical solutions and driving meaningful change. This report highlights the progress we have made so far - and our determination to build on it. Sustainability is central to our longterm resilience and success, shaping the decisions we make today and the future we are building together.

Jonathan Neame Chief Executive Shepherd Neame

OUR ESG JOURNEY WE ARE COMMITTED TO DOING THE RIGHT THING FOR OUR COMMUNITIES, OUR PEOPLE AND OUR ENVIRONMENT During the past 12 months, we have continued to embed ESG across our business, with progress spanning our brewery, pubs, hotels and support functions. From reducing energy use and carbon intensity to increasing recycling, local sourcing and investment in our people, the year has seen further progress across our People, Pubs & Planet priorities.

OUR THREE MAJOR PLEDGES 1

Net zero carbon for direct emissions by 2030

Net zero for scope 3 emissions no later than 2040

Zero waste to landfill by 2025

INVESTMENT As part of our commitment to sustainability, we have invested in the creation of a new senior role to focus on progressing these initiatives, appointing Martin Godden as Director of Property Development & Sustainability in May 2025.

AT A GLANCE

100%

99%

renewable electricity sourced across our brewery and retail estate

recyclable packaging materials used in our brewery

100%

green CO2 used in production

waste to landfill from our brewery and support offices

60%

reduction in energy use year-onyear

of water used in the brewing process is recycled

AWARDS HIGHLIGHTS

BII National Innovation in Training Award for Best Training Programme: Sustainability Award - The Old House at Home in Dormansland

Publican Awards: The White Horse and Bower shortlisted for best new site

The King’s Award for Enterprise: Shepherd Neame shortlisted for Sustainable Development

Family Business of the Year Awards: Supreme Champion Family Business of the Year; London and South East Family Business of the Year; Hospitality, Hotel and Leisure Family Business of the Year

Working with the British Institute of Innkeeping (BII) we have supported several tenanted partners in achieving the BII’s Sustainability Champion accreditation: Old House at Home, Dormansland; Ye Olde Pump House, Hastings; The Sun Inn, Feering; The Cricketers, Horsell Birch; The Crown and Cushion, Camberley 5

ENERGY AND CARBON OUR NET ZERO AMBITION As part of our environmental goals, we have pledged to achieve net zero carbon for direct emissions by 2030, and net zero Scope 3 emissions no later than 2040.

ENERGY AND CARBON PERFORMANCE Shepherd Neame is continuing to reduce carbon emissions across its business, from the brewery to the managed estate. This includes using energy more efficiently, reducing reliance on fossil fuels and investing in technology to support the transition towards net zero.

2025/26 AT A GLANCE Total energy use:

Energy use: down

31,490 MWh

3% year-on-year

Scope 1 and 2 emissions

(location-based):

5,226 tCO2e

down 12% year-on-year

Combustible fuels, primarily natural gas with a small amount of LPG, accounted for 57% of total energy use and 62% of location-based emissions. On a market-based basis, which reflects the REGO-backed renewable electricity purchased by the business, total emissions were lower at 3,568 tCO2e.

Measuring Progress To provide a meaningful comparison year-on-year, emissions are measured relative to the scale of activity in our two main operating areas: brewing and managed houses. For brewing, carbon intensity is measured per hectolitre (hL) of packaged product and includes brewery offices. For managed houses, emissions from the estate and transport are measured per £1,000 of turnover.

Brewing Brewing volumes fell by 9%, from 176,624 hL in 2024/25 to 160,824 hL in 2025/26. Despite the reduction in volumes, the brewery became more carbon efficient. Carbon intensity improved by 4%, from 15.6 to 14.9 kgCO2e per hL as lower gas use cut brewery emissions faster than volumes fell.

Managed Estate Carbon intensity improved by 11%, from 38.9 to 34.4 kgCO2e per £1,000 of turnover, despite a 2% reduction in turnover from £82.628 million to £81.338 million. This demonstrates continued progress in reducing emissions relative to business activity.

INCREASING THE USE OF RENEWABLE ENERGY Since October 2020, the brewery’s electricity contract has been with Haven Power, with 100% of its electricity sourced from renewable energy generated from sustainably managed wood pellets, wind, solar and hydropower. TotalEnergies supplies the majority of our retail pubs with electricity from 100% renewable sources. All CO2 required for our production processes is sourced locally from within Kent. This is 100% green CO2, captured from biogas produced through natural processes during anaerobic digestion.

USING ENERGY MORE EFFICIENTLY Smart Automatic Meter Readers (AMRs) have been introduced across our retail estate and brewery, providing half-hourly consumption data that can be monitored remotely. This enables teams to identify energy-intensive areas and prioritise opportunities for reduction. Sub-metering has also been installed across energy-intensive brewing plant, while bespoke software developed with energy management partner Simble is helping to optimise brewing processes. Following recommendations from this work, the temperature of our Cleaning in Place (CIP) brewing process was reduced last year, helping to lower energy consumption.

As founding members of the Zero Carbon Forum (ZCF), we collaborate with businesses across the hospitality sector to share insight and identify technologies and initiatives that can support energy reduction and our sustainability goals. One example is the ZCF's Save While You Sleep (SWYS) campaign, which forms part of its energy analytics programme. Fifty of our most energy-intensive pubs receive weekly reports showing when electricity is being consumed – including overnight, during preparation, trading and shutdown periods. This has helped identify opportunities for improvement and deliver savings, with the campaign

generating total energy cost savings of £210,000. Our teams regularly participate in ZCF events and use our bespoke Carbon Action Plan to help guide our sustainability journey. We have also contributed case studies, including Redesigning Hospitality Venues – Low Carbon Fit-Out Guide, and are members of the ZCF Advisory Board. This year, we commissioned a further detailed greenhouse gas (GHG) footprint assessment and Transition Plan. This will provide an accurate baseline of our emissions, identify key hotspots and enable targeted reduction strategies across our brewing and hospitality operations, while informing both short- and long-term carbon reduction plans.

CASE STUDY We trialled voltage optimisers at The Spitfire in Kings Hill and Ship and Trades in Chatham Maritime in January 2026. It was successful, returning almost 8% energy reduction, so we are now about to roll out at selected sites across our retail estate.

WHAT WE SAVED

17,927 Cumulative kWh Savings

£3,558 Cumulative Cost Savings

4,177 KG C02 Cumulative Carbon Savings

45.2% Annual ROI

INVESTING IN ENERGY-EFFICIENT EQUIPMENT A programme of investment across our retail pubs and brewery is helping to improve beer quality while reducing energy and water consumption. This includes thermal stop curtains, Energy Saviour devices and Smart Cellar units, which maintain optimum storage temperatures while saving around 6,000kWh per site each year. A second phase is now underway to introduce similar equipment across our tenanted estate. Electronic keg dispense equipment was also introduced at five sites last year. The technology extends cleaning cycles while maintaining beer temperature and quality, helping to reduce water consumption. Following a successful trial, it is now being rolled out across the wider retail estate. Energy-efficient LED lighting and PIR sensors continue to be installed across the business, while major investment projects are assessed against our sustainability objectives. Alongside the voltage optimiser rollout, further technologies including Building Energy Management Systems (BEMS) are being trialled to enhance energy efficiency. Despite recent changes to the non-domestic Minimum Energy Efficiency Standards

(MEES), we continue to assess opportunities to invest in energysaving technology, building fabric improvements and other measures across the estate.

CASE STUDY HOOP AND GRAPES When Shepherd Neame invested £1.8 million in restoring the historic Hoop and Grapes in Farringdon, sustainability was a key consideration alongside the careful restoration of this Grade II-listed landmark. Dating back to 1721, the five-storey pub has been transformed with a range of energy and water-saving measures designed to reduce its environmental impact while creating a modern and efficient operation.

urinals helping to minimise water consumption. The pub has no irrigation system, further reducing its ongoing water demand.

The building is fully electric, with air conditioning replacing gas-powered heating, supported by a suite of smart technologies designed to optimise energy use. LED lighting is used throughout, with sensors and timers ensuring lights operate only when required. External heaters are also timer-controlled, while smart fridges and ambient cellar cooling further improve efficiency.

REDUCING EMISSIONS FROM TRAVEL AND TRANSPORT

Last year, in partnership with distribution partner GXO and Renault Trucks, two new electric

These measures complement the careful restoration of the building’s historic character, demonstrating how investment in heritage properties can incorporate modern approaches to energy and water efficiency. Martin Godden, Director of Property Development and Sustainability

Water conservation has also been incorporated into the design, with sensor-operated taps and waterless

We are taking steps to reduce road miles across our supply chain, including working with suppliers to identify collaborative solutions and reduce delivery days.

“

HGVs were introduced into our operations. The vehicles make around 10 trips a day, transporting kegs, casks and bottles between Faversham Brewery and our distribution centre just over a mile away on the outskirts of the town.

Between July 2025 and April 2026, our charging points delivered 1,179,131 miles and saved 227,456kg of CO2. Hybrid and fully electric vehicles are now also included in our fleet.

The electric HGVs save approximately 1,148 litres of diesel each month, while also reducing noise as they travel through the centre of Faversham. We currently have 25 electric vehicle charging points across seven pubs and hotels, alongside five at the brewery. Installed and operated by Osprey Charging, the stations form part of a UK-wide rapid charging network powered by 100% renewable energy.

Packaging is also being kept as lightweight and minimal as possible, helping to reduce weight and volume during transit. Lightweight glass has been used for our premium bottled ales since October 2023.

WASTE WORKING TOWARDS ZERO WASTE As part of our ambitious environment goals, we pledged to send zero waste to landfill by 2025 - and achieved that target. Around 77% of all waste from our brewery and support offices is currently recycled by our partners at 1st Waste Management, with the remainder used as fuel to generate energy. Food waste is recycled alongside mixed materials including cardboard, glass and plastics, with

recycling bins also provided in hotel rooms. Efforts to minimise single-use items include removing stirrers from our operations and stocking only paper straws. The majority of toiletries provided in our retail accommodation are also SLS- and paraben-free and supplied in biodegradable packaging.

Making Every Resource Count We recycle wherever possible at the brewery and use packaging materials that are 99% recyclable. Some 97% of the grain and hops used in the brewing process are recycled, with all spent malt used as animal feed on local farms. Mineral-rich organic matter generated from hops during the water treatment process is also collected for use on local farmland. Through our partnership with 1st Waste Management, a carbon offset scheme is also being invested in and implemented to achieve a zero carbon balance for waste collected from our business.

Using Water More Efficiently In 2013, a water recovery plant was installed on the edge of the brewery site, enabling wastewater generated through brewing and cleaning to be recycled.

water extracted ultimately contained in the finished product. At full capacity, the water recovery equipment can recycle up to 60% of the water used, with treated water returned to Faversham Creek. During the past year, a programme of water-saving measures has also been introduced across the retail estate, including: Low-flow shower heads Waterless urinals Dual-flush WC cisterns Hand watering of hanging basket displays across the managed house estate

The brewery uses filtered, legally certified natural mineral water drawn from an artesian well deep beneath the site. Brewing requires approximately 31 million gallons of water each year, with 13% of the

Reducing Single-Use Packaging UK-sourced porcelain crockery, glassware and metal cutlery are used across the estate wherever possible, helping to minimise reliance on single-use food packaging. Where disposable packaging is necessary, recyclable alternatives are selected, such as cardboard pizza boxes.

Following recent water supply disruption in parts of the estate, plans are also underway to install bulk water storage to help maintain operations during future interruptions.

Minimising Food Waste Our food teams are working to minimise food waste through improved menu and portion design, alongside new bins and processes to improve food waste separation in our kitchens. We regularly share WRAP guidance with our pubs to support best practice. During the 12 months from July 2025 to June 2026, we recycled 97,533 litres of used cooking oil from across our retail estate. Collected by renewable energy specialist Olleco, the waste oil was converted into green energy, supporting our efforts to reduce waste and improve resource efficiency. The volume recycled represented 62.1% of the 156,961 litres of cooking oil used across the estate during the year.

CASE STUDY REUSE AND UPCYCLING AT MANOR FARM BARN In November 2025, we completed a £60,000 refurbishment of Manor Farm Barn in Southfleet. Originally an 18th-century threshing barn, it was extensively restored in 2001 to create Britain’s first 21st-century thatched pub, winning a CAMRA Pub Design Award. The refurbishment was designed to blend the building’s agricultural heritage with a stylish new look, creating an even more welcoming and atmospheric space for customers to drink and dine. Historic farming artefacts, including ploughs, presses and two 19th-century threshing boards originally used to separate cereals from straw, now adorn the walls, reflecting the

barn’s past. Wooden barrels were also transformed into planters around a new pergola at the pub entrance. Shepherd Neame Director of Property Development and Sustainability Martin Godden said: “Sustainability was at the heart of this refurbishment. Every feature was repurposed, reused or upcycled where possible.”

LOCAL SOURCING A commitment to doing the right thing for our community, our people and our environment is at the heart of our procurement strategy. Local sourcing is prioritised wherever possible, supported by a hand-picked network of trusted contractors, food and drink producers throughout Kent and the South East.

COFFEE John Street Coffee in Greenhithe

CHUTNEY & JAM Karimix, near Faversham

SPIRITS Copper Rivet Distillery in Chatham

BURGER BUNS Speciality Breads in Margate CRISPS Kent Crisps in Staple

FISH Chapman's in Sevenoaks

HOPS 80% from Kentish hop gardens

WINES SPIRITS Simpsons’ Anno Distillery Wine Estate in Canterbury in Canterbury WINES Balfour Winery in Staplehurst

SPIRITS Pleasant Land Distillery near Ashford

WINES Gusbourne Estate in Ashford

BOTTLED WATER Kingsdown in Upper Walmer WINES Domaine Evremond in Chilham

Beers

Wines

The Shepherd Neame Brewery sits at the heart of the medieval town of Faversham, and brewing on the site dates back to at least the 16th century.

Family-owned and independent producers feature prominently in our wine range, with a particular focus on championing English wine. Our selection includes wines from our Kentish homeland, including Gusbourne Estate near Appledore and Simpsons Wine Estate near Canterbury.

All malt is sourced in the UK, while 50% of hops come from Kentish hop gardens. The water used to brew our beers is drawn from an artesian well deep beneath the brewery.

Spirits

English Garden

An Authentic Taste of Kent Shepherd Neame is one of only two UK brewers whose beers hold Protected Geographical Indication (PGI) status, recognising the authenticity and regional heritage of traditional food and drink. The PGI portfolio comprises Spitfire Amber Kentish Ale, Master Brew Kentish Ale, Bishops Finger Kentish Strong Ale and 1698 Bottle Conditioned Kentish Strong Ale.

In 2024 we partnered with fellow family-owned, independent Balfour Estate based in the Weald to create our exclusive English Garden range of Kentish white and rosé wines. Available across our pubs, brewery and online shop, the wines are made exclusively from Kent-grown grapes. The Taittinger-owned Domaine Evremond vineyard in Chilham, just a few miles from the brewery, has just released its first premium English sparkling wine. It is now available in our pubs and through our free trade customers.

Alongside our global spirits range, we work with a number of Kent producers, including Chatham-based Copper Rivet Distillery, which supplies products made entirely from local ingredients, from grain to glass. White Cliffs Gin and Eve Vodka come from Pleasant Land Distillery (pictured above) near Ashford. The vodka is made using locally grown Kent apples, while the distillery uses renewable energy, bespoke water systems and environmentally beneficial waste management.

Our English wine range also includes neighbouring Sussex producers Rathfinny Estate and Henners Wine Estate, both based in the South Downs National Park.

Our Grant’s Morella Cherry Brandy has held a Royal Warrant since 1998. Its packaging was updated last year to feature the new Royal Arms granted by His Majesty King Charles III. 13

Produce

Coffee Creekside Coffee was launched in July 2023 in partnership with fellow Kent family business John Street Beverage in Greenhithe. The exclusive Arabica blend is now served across our pub estate and at the brewery.

Our premium teas are supplied by Birchall, the award-winning British tea company established in 1872. The business was the UK's first carbon-neutral tea company and works with Rainforest Alliancecertified farms to support ethical sourcing..

The beans are Rainforest Alliance-certified and sourced from Brazil, Guatemala, Ethiopia and Colombia, with recyclable vacuum-sealed packaging.

Our seasonal fruit and vegetables is predominantly British, with up to 90% sourced from the UK and 75% coming from 20 farms across Kent and East Sussex.

“ We launched a new coffee grounds recycling scheme in October, helping to reduce waste while giving customers a natural soil enhancer for their gardens. Used grounds are collected, repackaged in empty coffee bags and offered free to customers to use around plants or add to compost.

This simple initiative is a great way to give something back to our customers while also reducing waste and providing a positive impact on the environment.

Free-range eggs come from two Kent farms – Woodlands Farm in Canterbury and Chequer Tree Farm in Cranbrook – while all milk and cream is sourced in the UK. Our cheese selection is predominantly British, including artisan cheeses from three Kent suppliers, including Cheesemakers of Canterbury.

Martin Godden, Shepherd Neame’s Director of Property Development and Sustainability

Where possible, beef, lamb and pork are UK-sourced, while only UK game is used when in season. Plant-based dishes feature on every menu, with chefs using only British-harvested rapeseed oil.

Tea Our premium teas are supplied by Birchall, the award-winning British tea company established in 1872. The business was the UK's first carbonneutral tea company and works with Rainforest Alliance-certified farms to support ethical sourcing.

The majority of our fish comes from Kent supplier Chapman’s, with all fresh-catch fish sourced from boats registered with the Marine Management Organisation.

Soft drinks Still and sparkling bottled water is sourced locally from Kingsdown in Upper Walmer. The company has achieved carbon-neutral status, uses glass bottles and sources all materials and ingredients in the UK.

Accreditations Supplier standards are regularly assessed to ensure alignment with our own values and to identify opportunities to improve sustainability performance. Shepherd Neame has been a member of Sedex for more than a decade, supporting responsible business practices, worker protection and ethical sourcing. The majority of our brewery suppliers are Sedexregistered and hold relevant environmental accreditations. Additional accreditations include the BRC (British Retail Consortium) Global Standard for Food Safety and FEMAS (Feed Materials Assurance Scheme).

90% of seasonal fruit and vegetables on our menus are British

100% of our eggs are free-range, sourced from two Kent farms

Partnerships Independent Kent producers are an important part of our sourcing strategy. Karimix, based in Selling just six miles from the brewery, creates bespoke Kentish sauces using locally sourced ingredients. Our latest collaboration, the Sheps Originals collection, launched across our pubs in July, featuring four signature table sauces designed to complement our seasonal menus.

We have partnered with fellow independent Kent producer Kent Crisps to bring their hand-cooked crisps to our pubs and hotels. These include the new Beef Brisket and Stout flavour, launched this year using our Iron Wharf stout.

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We are delighted to partner with Foodari as a new supplier, ensuring chefs across our estate have access to some of the finest and freshest, local ingredients available to create delicious dishes every day. Shepherd Neame’s Head of Food, Simon Howlett Foodari, a fellow independent Kent-based business and Royal Warrant holder, joined our supplier network in June, providing sustainably sourced fruit and vegetables to managed pubs and hotels across London and the South East. The partnership supports seasonal menus while reducing food miles and championing regional growers.

62% of our cooking oil is recycled and converted into green energy

100% of our milk and cream is UK-sourced

PEOPLE We continue to invest in our teams, creating clear pathways for career progression, recognising achievement and supporting wellbeing across the business.

Celebrating Our People

Investing In Development

In January 2026, 58 team members graduated from development programmes and professional qualifications at our annual Sheps Graduation ceremony, recognising their commitment to learning and career development.

Our Sheps Way Service Project, an in-house programme launched in 2023, continues to strengthen service standards across the estate. There are now 20 fully trained Service Experts supporting their teams, contributing to a record Net Promoter Score of 70.8% for the year. Specialist knowledge programmes have also expanded, with 22 Hop Heads and 12 Wine Guides now sharing their expertise across the business. A new Media Masters programme is currently in development and is due to launch in the coming year. (image 2) NB: Breakout box for ’70.8% Net Promoter Score’? Our career pathway programmes have completed their first full cycle across the managed estate, providing structured development opportunities from Team Member and Commis Chef through to General Manager and Head Chef.

Our annual Shepherd Neame Pub Awards also celebrate exceptional achievement across our estate of 286 pubs in Kent, London and the South East.

Two cohorts of Leading the Perfect Shift have supported 20 aspiring leaders, while the first cohort of eight participants completed Stepping into Management. Our Leadership Academy continues to develop future senior leaders, with a second cohort of seven candidates due to begin in the new financial year. The pathways are already supporting career progression, with two Service Experts moving into development programmes, seven colleagues progressing into management roles, and our first Leading the Perfect Shift graduate progressing to Stepping into Management before securing promotion to Assistant Manager.

Creating Career Opportunities Our partnership with Kent recruitment agency Lime Bird continues to support career opportunities for serving and former offenders. More than 30 individuals have secured employment across 10 Shepherd Neame businesses through the programme, creating pathways into long-term careers in hospitality.

A Culture of Care Supporting team wellbeing remains a key priority. During the year, we introduced a range of new benefits, including Death in Service cover for all employees; access to the Spectrum Life wellbeing platform, providing 24/7 GP services, counselling, physiotherapy and specialist support; voluntary healthcare benefits through BHSF and Benenden; and a free will-writing service for team members and their partners. A new Cycle to Work Scheme, launched in partnership with Cycle Solutions, also helps team members save on bikes and accessories while supporting wellbeing and reducing carbon emissions.

TEAM MEMBER BENEFITS INCLUDE: Rewards Birthday Club offers, rewards and discounts for special occasions

Paid volunteering One additional day of paid leave each year to volunteer for a charity of choice

Recognition Sheps Hut celebrates team achievements and contributions

Enhanced special payments Enhanced maternity, paternity, adoption and sick pay

Exclusive offers Discounts with high street retailers, supermarkets and more

Privilege Club 25% off food, drink and accommodation in managed houses, and up to 40% off our own beer

Flu jabs Free annual flu vaccinations

Wagestream Flexible pay and financial wellbeing support, including access to loans after six months with Shepherd Neame

Wellbeing support Mental health and wellbeing support, including our network of Mental Health First Aiders

Pension Employer contributions of between 6% and 12% through the Shepherd Neame Workplace Pension

A Culture of Loyalty As an independent family business, Shepherd Neame has a strong tradition of long service, including colleagues from several generations of the same family. We strive to create an inclusive culture where everyone can be themselves. More than 340 team members have now been with the business for

over five years, including more than 90 with over 15 years’ service and a number who have dedicated more than 30 years to the company. This depth of experience reflects the culture, development opportunities and sense of belonging that help make Shepherd Neame a place where careers can flourish over the long term.

Developing Talent In partnership with industry-leading training provider HIT Training, we offer bespoke apprenticeship programmes across our managed pubs, hotels, Support Office and Brewery, from Level 2 through to Level 7. The programme supports team members to build practical skills, gain recognised qualifications and progress towards their career goals. We have also expanded apprenticeship support across our tenanted estate, working with HIT Training to promote the benefits of apprenticeships and provide free recruitment support through its UrFuture platform. A total of 20 apprenticeship courses are now funded across the tenanted estate, worth more than £80k, with 37 tenanted apprentices enrolled. Shepherd Neame also transfers 5% of its employer apprenticeship levy contribution to participating tenants, removing the need for them to make a cash contribution.

Apprenticeship Highlights 60 live apprentices across the business at the end of June 2026 54% female and 46% male apprentices 66% of apprentices aged 25 and over 58% Distinction rate among apprentices completing their courses between July 2025 and June 2026 £273,609 annual apprenticeship levy spend, up 23% year on year

NITA (National Innovation in Training Award): Best Apprenticeship Programme – Shepherd Neame Chef Academy

We have received national recognition as a company for our apprenticeship programme during the past year, and a number of individuals also received honours.

Manager Claire Illman was named Apprentice of the Year (Operations).

Chef apprentices Joshua Lane and Sam Jennings were honoured in the International Salon Culinaire competition. Our Training Team was shortlisted for Talent Development Team of the Year in the Institute of Hospitality Awards, and Shepherd Neame was named Best Hospitality Business and ranked second overall in the Family Business Apprentice Employers 2025. We also won two accolades at the National Innovation in Training Awards (NITAs). Our Chef Academy was named Best Apprenticeship Programme, and our Trade Customer Relations

NITA (National Innovation in Training Award): Apprentice of the Year (Operations) - Trade Customer Relations Manager Claire Illman

CASE STUDY Our first Apprentice Brewer, Tom Smith, entered HIT Training’s Untapped brewing competition with his New Zealand Hazy Pale Ale. The beer was subsequently brewed and sold across our managed estate, marking the first time an apprentice-created beer has been brought to market by Shepherd Neame.

Driving Safer Standards We continue to strengthen our health and safety culture, with measurable improvements across our brewery and pub operations.

Brewery and Support Office No lost-time injuries or RIDDORreportable incidents for a second consecutive year Independent Citation audits - an on-site workplace inspection to check compliance with UK health and safety laws - recorded zero critical findings, down from 17 in 2023 A new 12-month internal audit programme has been introduced

Managed pubs Our partnership with Food Alert continues to support high standards across health and safety, fire safety and food safety. Average audit score increased from 89% in 2024 to 93% in 2026 Food safety average reached 92% Health and fire safety both achieved average scores of 94%

Tenanted pubs

Fire safety

We appointed a dedicated Safety Advisor for our tenanted estate who has now visited more than 160 tenanted sites, supporting licensees with compliance, fire safety and risk management.

Investment in fire safety has continued across the estate, including:

Tailored support programmes focus on improving food hygiene ratings, compliance certification and due diligence, with action plans developed for businesses requiring additional support.

Emergency evacuation sledge training completed at all relevant pub sites Strengthened fire safety controls in accommodation A new standardised Fire Risk Assessment review template to improve consistency across the business

AT THE HEART OF OUR COMMUNITIES Supporting the communities we serve is central to our approach, with Sheps Giving providing a focus for our charitable and community activity. Our current Charity of the Year partner is Air Ambulance Charity Kent Surrey Sussex (KSS), an independent charity providing a lifesaving helicopter emergency medical service 24 hours a day, 365 days a year.

Fundraising highlights from the past year:

Sheps Spirit Golf Day

With the majority of our pubs located across Kent, Surrey and Sussex, the partnership has received strong support from team members, pub partners and customers since it began in July 2024. We are proud to have raised more than £130,000 for the charity to date. Beyond fundraising, we have supported KSS’s lifesaving work by investing in six new community defibrillators in partnership with London Hearts. Our pubs have also hosted Restart a Heart events, providing CPR and defibrillator training to team members and local communities.

Annual Sheps Coffee Morning

Musical Party Bingo evening

Little Shepherds We have partnered with Pennies, the digital charity box, since 2019. Customers drinking and dining at selected Shepherd Neame pubs and hotels are invited to make a 25 pence donation to our Charity of the Year partner when they spend over £25 and pay on a card. Every penny given goes to charity: 90% to our chosen charity and 10% to Pennies.

Our Sheps Giving committee also co-ordinates the donation of thousands of pounds worth of beer each year, alongside vouchers for our pub and hotel estate, to local groups and individuals in support of their fundraising activities. Find out more at www.shepherdneame.co.uk/shepsgiving

Annual Wheelie Bin Race at The Three Horseshoes, Hernhill

Community focus Our pubs and brewery play an important role at the heart of their communities. Alongside our Charity of the Year programme, team members and licensees raise funds for a wide range of local causes and initiatives, with several receiving external recognition for their contribution.

Shepherd Neame was among the sponsors for Chatham’s Rotary Charity Dragon Boat Challenge in May, with teams including an intrepid crew from our own Ship and Trades in Chatham Maritime. The event was held on the waterfront next to the pub, and the team raised almost £20,000 for charity.

Julia and Michael Foxwell, licensees at The Old House at Home, Dormansland, were named UK Community Sustainability Hero in the PubAid Community Pub Hero Awards 2026

The Dog and Bear Hotel in Lenham opened its guest room bathrooms to local residents affected by water shortages in January, providing free facilities while supplies were disrupted.

SPORTS SPONSORSHIP Sport plays an important role in bringing communities together, and we contribute significant sums each year to sporting partnerships from grassroots to elite level.

We continued our partnership with The Open for a sixth year, with Singha named Official Beer of the 154th championship at Royal Birkdale in Southport. In 2026, Singha, the original Thai beer, also became Official Beer Supplier of the AIG Women’s Open for the first time, which was held at Royal Lytham & St Annes.

Our long-standing partnership with Kent Cricket was joined this year by a new multi-year partnership with Sussex Cricket. We are also principal sponsors of Maidstone United FC and Kent Rugby, and have pouring rights partnerships with Bromley FC, Gillingham FC, Leyton Orient and Millwall FC.

A new three-year partnership with the Lawn Tennis Association (LTA) saw Singha become Official Beer Partner and Official Beer Supplier to leading UK grass-court events, including the HSBC Championship at The Queen’s Club, the Lexus Eastbourne Open and the Lexus Nottingham Open.

We also launched two new sponsorships with Kent female sports players: local darts player Victoria Cauteruccio and Footgolf player Michaela Hill, Pub Supervisor at Shepherd Neame pub The Wharf in Dartford.

PROMOTING OUR KENT HEARTLAND As a business with deep roots in Kent, we play an active role in promoting the county through our membership of local tourism and trade organisations.

Our Visitor Centre and Brewery Tour continues to receive national and international recognition, including a VisitEngland Hidden Gem award for the third consecutive year.

Many of our pubs date back 200 to 300 years, and we invest and maintain these using local tradespeople and traditional craftsmanship wherever possible. Our pub gardens are also managed with biodiversity in mind, while our significant farmland holdings around Faversham include the National Hop Collection. This contains almost 200 historic varieties of hops, which are not only preserved in this ‘living museum’, but are used to breed new varieties.

We also support a diverse range of local events, including the Faversham Hop Festival, Faversham Literary Festival, Contemporary Kent Artists’ exhibitions in Whitstable, Taste of Kent Awards, Spirit of Tenterden Festival, Broadstairs Folk Week and a number of airshows across the county.

BY APPOINTMENT TO HIS MAJESTY THE KING SUPPLIER OF SPECIALIST ORDERS SHEPHERD NEAME LIMITED FAVERSHAM, KENT

Shepherd Neame 17 Court Street, Faversham, Kent, ME13 7AX www.shepherdneame.co.uk