Club rugby 4 by Alchemy Contract Publishing

ISSUE 4

Rugby Club of the Year – could it be you? Turn to page 28

AT THE HEART OF THE RUGBY COMMUNITY

Rugby World Cup Analysis, fixtures and the ones to watch Aviva Premiership – highlights of the 2014-15 season Ask the Experts – top advice for club officials

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WELCOME

Welcome

In this issue

Caroline Scoular

Sean Ferris

Nick Walton

Bill Sanderson

Lawrence Hardcastle

Leigh-Anne Ogilvie

It’s the moment we’ve all been waiting for ever since the final whistle blew in Auckland four years ago and All Black skipper Richie McCaw held the Webb Ellis Trophy aloft – the Rugby World Cup! But this time it’s going to be even better as it takes place on home soil. A massive amount of hard work has been undertaken by the organisers since the RFU won the bid to stage the tournament with the result that RWC 2015 is certain to be a watershed for the game in the UK, a precious opportunity to grow the game and preach the joys of the oval ball to the unconverted. For six weeks, our sport is going to dominate conversations everywhere as rugby takes over our TV screens and you can expect to find yourself discussing the finer points of the England scrum or the Welsh backline in the most unexpected of situations as more and more people become fascinated by the unfolding narrative of the tournament. And naturally, many of these new converts will be craving more action once the tournament reaches it conclusion and will be heading to the most likely source: their local rugby club. Grassroots sides up and down the country are anticipating a massive influx in players, spectators, social members and volunteers during and after RWC 2015 and are more than ready to take advantage of the impending boom. Whichever side prevails in the RWC 2015 Final on October 31 you can be assured that the sport of rugby union will also be a winner. And talking of winners, please continue to get your entries in for the ‘Rugby Club of the Year’ category at the prestigious Club Awards which take place in Manchester in November. John Inverdale, fresh from anchoring ITV’s RWC 2015 coverage alongside some of the true legends of the game, will be the host for the gala dinner and Awards ceremony so don’t miss out – turn to pages 28-29 for details of how to enter.

Editor Justin O’Regan Design David Foster Events Leigh-Anne Ogilvie, Jill Slingsby Circulation Jon Hardy Accounts Michael Jeffries, Pam Attrill

Club Rugby is published by Alchemy Contract Publishing (ACP) Ltd. Club Rugby is a sister title to ACP’s Club Mirror and Clubhouse Europe. ACP Gainsborough House 59/60 Thames Street Windsor Berkshire SL4 1TX UK t. +44 (0)1753 272022 f. +44 (0)1753 272021 e.info@clubrugby.org.uk www.alchemycontractpublishing.co.uk

The views expressed in this magazine are not necessarily those of the publishers. Club Rugby does not verify the claims made by advertisers regarding their products.

I hope you enjoy the issue and RWC 2015! JUSTIN O’REGAN CLUB RUGBY 3

Contents 32

6 News A round-up of the latest news – who’s doing what and why.

8 Legal Eagle It seems like a very long time since we said goodbye to smoking in the clubhouse. But smoking – and now vaping – is back in the news.

11 Rugby World Cup Preview

32 Aviva Premiership – season review

After a four-year wait the world is about to go oval shaped again as the UK stages the greatest show on Earth.

It was another thrilling season of Aviva Premiership rugby as England’s rugby elite battled it out over 22 gruelling rounds before Saracens and Bath met in the final at Twickenham.

22 The great outdoors Top tips and thrill-with-the-grill action for the club barbie – whatever the weather.

38 Rugby Tonight – invitation to readers Fancy joining the audience for BT Sport’s Rugby Tonight? Read on.

28 Club Awards – time to shine Could YOU be our Rugby Club of the Year? Or maybe Community Club of the Year? Want to nominate your Committee or Steward for an Award? Turn to page 28 for details.

4 CLUB RUGBY

42 Drinks report – Cider Over the last 10 years the traditional cider market has transformed radically. Club Rugby explores the rise and rise of the cider sector.

46 Free beer festival Club Rugby hails the ale in Manchester. Free entry to all Club Rugby readers and club colleagues.

48 Cask raises the bar Two rugby clubs explain the benefits that cask ale has brought to the bar.

49 Date for the diary Put 26 November in the club diary – you’re invited to join us for the 2015 Club Awards and Gala Dinner. Turn to our four-page special for a flavour of the day’s activities and the evening’s

entertainment – hosted by sports commentator and ITV’s lead World Cup Rugby presenter, John Inverdale.

59 Do Facebook ads really work?

54 Club Kitchen

60 Cool advice on refrigeration

In for a grilling? Get out the charcoal and check out the tongs – it’s BBQ time!

No-nonsense advice on operating your club fridges with maximum energy efficiency.

58 Changing your website?

61 How to protect your outdoor spaces

A website redesign is not something to be undertaken lightly. A look at what the benefits could be, what costs are involved and why you should – or shouldn’t! – consider it.

When members and guests move outside the clubhouse, where do you stand with your insurance? What sorts of things might your insurance cover and what do you need to do to protect yourself?

In the ever changing world of social media, should clubs be paying to promote club activities?

CLUB RUGBY 5

News from the touchline Saracens win top community award Saracens’ GET ONSIDE! programme received the BreakThru Award, supported by BT Sport, at the All Party Parliamentary Rugby Union Group Premiership Rugby Community Awards in June. The BreakThru Award is designed to reward a programme or one-off piece of activity that delivers a significant social change in their community. Supported by CME Group, Saracens GET ONSIDE! scheme, which uses rugby to engage young men at Feltham Young Offenders Institute and help them turn their lives around, was selected by the fourstrong judging panel. Sarries received the Award at the House of Commons with judge, former England international Genevieve Shore, saying: “It’s just an absolutely amazing programme. The key headline and why we love the programme is that the national average for reoffending is 78 per cent but for the young men who’ve been through the programme the reoffending rate is ten per cent. “The biggest thing for us was the social impact – they’ve tackled something really difficult and they’ve put rugby at the heart of it.”

North Pole game is a charity record breaker Former England players Tim Stimpson and Ollie Phillips have helped set a new Guinness World Record for playing the northernmost rugby match in history, at the Magnetic North Pole in a charity event. The record was broken as part of the Wooden Spoon Arctic Challenge, which saw a group cover more than 60 miles on foot in temperatures as low as minus 30 degrees centigrade, then set up rugby posts, mark out a pitch and play a match. Team Tim beat Team Ollie 17-14 in a match refereed by another former England player Lee Mears. Stimpson said: “Having played a lot of rugby up in Newcastle I’ve played in some chilly conditions but this was another level altogether!” Ex-England Sevens captain Ollie Phillips added; “I can’t quite believe that we’ve done it, it’s an amazing feeling.” 6 CLUB RUGBY

Heineken Rugby Legends gear up for RWC 2015

The Heineken Rugby Legends, left to right: Shane Horgan, Scott Quinnell, Jonah Lomu, John Smit, Will Carling, Rocky Elsom and Matt Dawson

Heineken will open RWC 2015 with a multiplatform campaign that aims to brings fans across the world closer to the action. As a Worldwide partner of RWC 2015, Heineken is searching for 48 fans from across the globe to win a once-in-a-lifetime opportunity to open a match by attending the official coin toss prior to kick off. As well as this top prize Heineken will be producing social content offering an alternative perspective on RWC 2015 from the Heineken Rugby Legends. Heading the campaign is a ‘who’s who’ of international rugby legends, led by ex-All

Black superstar Jonah Lomu and former England captain Will Carling. Joining them are former South Africa’s World Cup-winning captain John Smit; Matt Dawson, star of England’s Rugby World Cupwinning side; former Wales No.8 Scott Quinnell; former Australia captain Rocky Elsom and Shane Horgan, the former Ireland winger. “Rugby World Cup is the pinnacle for any player and this Tournament will be one of the biggest ever. To partner with Heineken and join such an esteemed group of rugby legends is an honour,” said Lomu.

“I was lucky enough to play in two Rugby World Cups, so I know how exciting the tournament is. This year, I want as many people as possible around the world to enjoy RWC 2015 and help get them closer to the action with Heineken.” Heineken’s sponsorship of RWC 2015 is supported by a global media campaign, commencing in August stretching across OOH, print, digital and television – with Heineken’s Jonah Lomu and John Smit appearing in a television commercial themed around the official coin toss. David Lette, Heineken brand director, said: “With this exclusive coin toss opportunity before every match, Heineken is proud to open RWC 2015. We are proud to be rewarding passionate fans around the world with this unique, once-in-a-lifetime VIP experience to get closer to the action. We can’t wait for it all to start!” In the run-up to the tournament Heineken will be hosting live events for fans across the United Kingdom and during it, they will be running the Heineken Rugby Studio. This is a digital preview/review show that will take place across social media. Hosted by Will Carling, the content will feature Heineken’s Legends line-up, as well as special guests, who will offer opinion and an irreverent look at the major talking points.

HSBC extends sponsorship of World Rugby Sevens World Rugby has announced a four-year extension of its partnership with HSBC for the World Rugby Sevens Series. The record deal sees the bank extend its naming rights of the World Rugby Sevens Series and acquire naming rights to the Women’s World Rugby Sevens Series. In addition to the two new series title sponsorships, the new agreement will also see HSBC as local title sponsor of the individual rounds. World Rugby Chairman Bernard Lapasset said: “Rugby sevens is going from strength

to strength ahead of the Rio 2016 Olympic Games and the men’s and women’s series have been at the heart of the global sevens success story with their winning brand of high-octane, competitive and broadcastfriendly action, global locations and festival atmosphere. “HSBC has been central to the sevens success story and is totally aligned with our mission to attract and inspire new players and audiences. We are excited about this increased commitment and the certainty it provides over the next four years to grow

our sport within existing and emerging rugby markets.” 2015-16 HSBC World Rugby Sevens Series Round one: Dubai, 4-5 December Round two: Cape Town, 12-13 December Round three: Wellington, 30-31 January Round four: Sydney, 6-7 February Round five: Las Vegas, 4-6 March Round six: Vancouver, 12-13 March Round seven: Hong Kong, 8-10 April Round eight: Singapore, 16-17 April Round nine: Paris, 14-15 May Round 10: London, 21-22 May

RWC 2015 ticket designs unveiled

Club Awards host John Inverdale

Calling all rugby clubs! Could you be crowned Rugby Club of the Year at our glittering Awards ceremony hosted by TV presenter John Inverdale? The prestigious Rugby Club of the Year Award recognises the commitment of clubs, committees and individuals who ensure a healthy future for their clubs. Does your club have/do THREE OR MORE of the following? • A turnover of £100,000 or more? • Provide regular entertainment? • Provide a good range of beers and spirits? • Have a thriving junior section? • Encourage new members? • Play an important role at the heart of the community? Whatever the size of your club, if you agreed

Arise, Sir Gareth! Wales and Lions legend Gareth Edwards was knighted in the Queen’s Birthday Honours List for services to rugby and charity. Edwards played 53 times in a row for Wales between 1967 and 1978, scoring a record 20 tries and winning seven Five Nations titles, including three Grand Slams and five Triple Crowns. He also played 10 Tests for the British & Irish Lions.

with three or more of these statements then you could be a finalist and the Awards team wants to hear from you. Why enter?

With global excitement building ahead of the 2015 Rugby World Cup, tournament organisers have unveiled the official design that will feature on the tickets for the 48 matches. The tickets will feature Rugby World Cup 2003 England winning captain Martin Johnson as well as fellow successful captains John Eales (Australia), Francois Pienaar (South Africa) and Richie McCaw (New Zealand). There will also be a special design for the final featuring an image of England fly-half Jonny Wilkinson slotting the winning drop goal against Australia in the 2003 Final in Sydney. The tickets will utilise technology that allows supporters to access a threedimensional interactive experience through their smart phones.

By scanning tickets on the official Rugby World Cup app, fans will be able to access an array of digital content through Blippar’s Augmented Reality technology, including video interviews with players, match previews for their specific game and images of the view from their seat and 360 degree views of the stadium they are going to. At the launch of the designs at Twickenham in June, Martin Johnson said: “Winning in 2003 holds some special memories for me. Everyone can remember where they were when Jonny kicked that drop goal, so it’s very apt that one of the host nation’s finest sporting moments is marked in the special ticket for the final.” Organisers have so far sold 2.1 out of 2.3million tickets and have warned supporters to avoid overpriced secondary markets such as StubHub and Viagogo.

Clubs who make it through to the finals use their success to: • Raise the club’s profile • Gain coverage in the local press and media • Encourage new members • Thank members for their support • Demonstrate that the club is spending members’ money wisely If you think your club’s achievements deserve recognition, the deadline for entry is July 30, 2015. Turn to page 28 for our Express Entry Form.

BT Sport will show Rugby Aid match live on September 4 Rugby World Cup winner Mike Tindall and McBusted star Harry Judd are among a host of former international players, celebrities and serving members of the armed forces set to battle it out in the inaugural Rugby Aid charity match, in association with The Sun. The game will see England take on a Rest of the World XV with the star-studded cast set to pack down at Harlequins’ Twickenham Stoop stadium on Friday, September4, live on BT Sport. The fixture will be in aid of Rugby For Heroes which raises funds and awareness through the sport of rugby, the fan community and the wider professional player network to support military personnel who are making the transition from military service to civilian life.

The England team will be captained by Tindall and will include some of his former World Cup-winning team-mates alongside celebrities such as Judd, who also found fame on Strictly Come Dancing, JLS’ JB Gill and England international goalkeeper David James. The Rest of the World team will contain former British & Irish Lions stars Ronan O’Gara, Geordan Murphy and Shane Williams. Tickets for the event are on sale now, with prices ranging from £20 to £40, and can be purchased by calling 0208 410 6010. Rugby Aid’s Social Media campaign can be followed @RugbyAid2015 and @Rugbyforheroes on Twitter and Instagram, and also on Facebook, using the hashtag #RugbyAid. CLUB RUGBY 7

LEGAL EAGLE

Frontal assault on

smokers

It seems like a very long time since we said goodbye to smoking in the UK’s clubs – eight or nine years depending on your location. But smoking – and now vaping – is back in the news. Nick Walton examines current legislations and latest proposals.

mokers were ordered politely either to decline or go outside, often to an area designed to accommodate those who smoke, but also meet the requirements of the smoking shelter, which could only be 50% enclosed. (And of great concern was the fact that for many clubs, as a sheltered site was not on the premises plan, the consumption of alcohol in the area could not take place.) Now, passive smoking is seen increasingly as the new danger. Where smokers had once been able to light up and enjoy a smoke as long as the area was not enclosed, increasingly, there is debate about “smoke-free areas”. Bristol has taken the lead in confirming that two Squares, the Millennium Square and the Anchor Square, have been designated as smoke-free zones. There currently is no intention to enforce the ban in the areas, however; it has been stated that the scheme will be self-policing, and that signage in the area is designed to be polite but persuasive, to ensure the ban is effective. As individual councils become more concerned about the areas for which they have responsibility, and the pollution created by the combustion engine, so too will they look at tobacco smoke as a source of pollution. Momentum is building to add smoking bans in parks and green spaces in London. A recent report entitled The London Health Commission invites the Mayor of London to use his bylaw powers to make Trafalgar Square and Parliament Square smoke-free: “A smoke-free London would be better for us all: a better example for children; fewer opportunities for smokers to smoke; less litter; greener and more pleasant places for us to come together for better health.” Should the recommendations be actioned, they could be followed by Boroughs engaging to make bylaws which would outlaw smoking in the many parks and green spaces. Further research tends to suggest that exposure to second hand smoking increases the risk of respiratory infections and middle-ear infections in the young. The numbers of children being seen with chest

8 CLUB RUGBY

infections in hospitals is estimated to have dropped by some 14% in the period from the introduction of the ban in 2007 to date. You may remember in an earlier article, prior to the general election, I wrote about the potential changes being suggested by the parties vying for your vote. One of the gentlemen proposed that smoking should once again be allowed in designated smoking areas in pubs and clubs. Opponents of any change other than to consolidate the current Regulations countered by saying that smokers are accommodated in their own area now, although probably not to the comfort levels enjoyed by those who do not smoke. Interestingly, in a majority of those surveyed in a recent poll (57% of 2,000 people) there appears to be a belief that anti-smoking regulations have now gone far enough and they would support the suggested amendment to enable designated smoking rooms in licensed areas. Two other issues have arisen which potentially will have an effect on any consideration by the law-makers other than to consolidate the current position. New regulations come into force on 1 October 2015 banning smoking in private cars where children are present. The regulation confirms that “children” applies to anyone under the age of 18 years of age, and requires private cars to be smoke-free when children are present. The legislation takes effect in England and Wales (and the Scottish Parliament is also considering a similar regulation). The effect of the regulation is to further confirm the Government’s stance with respect to smoking and the harmful effects of passive smoking. Many independently operated pubs and clubs have embraced the e-cigarette as a means of maintaining trade. Legislation has hitherto been absent in respect of the use of the e-cigarettes within premises and enclosed spaces (although you may remember that I did write late in 2014 about European Regulations dictating what does and what does not go into the materials that are put into e-cigarettes). The Welsh Assembly have introduced the Public Health Wales Bill, which will be debated by the

Welsh Assembly this summer. One of the proposed sections of the Bill would ban the use of e-cigarettes in public buildings, and make provision for enforcement by local authority officers who will have the power to issue fixed penalty notices to those who refuse to observe the ban. You may also remember that the Health Act 2006 made it an offence for persons who control or are concerned in the management of premises who do not stop a person smoking in a smoke-free area. The detail of the Welsh Bill is yet to be published. However, it would be surprising if there was not also some sanction for the operator contained within the new regulations. Consolidation of the Regulations dealing with smoking is extremely popular in England and in Wales, Scottish perspectives are similar and let’s not forget the persuasive arguments from the National Health Service that if this area is controlled by legislation, funding will be freed up for other medical issues. While sensible discussion takes place about amendments to the current law, new legislation appears on the Statutory book. Any proposals to amend legislation to move back to a position pre2007 are highly unlikely, so it would appear that those who smoke will be further penalised, and not even e-cigarette-users will be exempt. Packaging changes, the removal of cigarettes from view even in small premises, and further suggestions in respect of plain packaging are all adding up to a significant lobby against a practice which has been around since 5,000BC and popularised by its introduction into England by Sir Walter Raleigh. A love/hate relationship with tobacco has existed ever since. However, a practice which is no longer socially acceptable and is currently the subject of significant attention may well be a pleasure enjoyed best in private as smoking in public is progressively banned. If you have any questions about this article or any of the topics written by Legal Eagle Nick Walton, please do not hesitate to contact him on 07824 465 531.

DIARY DATE 26 November, 2015

RUGBY CLUB OF THE YEAR AWARD Manchester Palace Hotel 26 November

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AT THE HEART OF THE RUGBY COMMUNITY

Rugby World Cup Analysis, fixtures and the ones to watch Aviva Premiership – highlights of the 2014-15 season Ask the Experts – top advice for club officials

RUGBY WORLD CUP 2015

RWC 2015 ‘The greatest show on earth’ > CLUB RUGBY 11

RUGBY WORLD CUP 2015 New Zealand celebrate after beating France in the Final of RWC 2011.

The world in union

RWC 2015 Preview

After a four-year wait the world is about to go oval shaped again as the UK stages Rugby World Cup 2015 in September and October – and all 48 matches will be played in our own back yard.

lubs up and down the country will be delighted that the moment is nearly upon us: RWC 2015, a feast of rugby as the best players and teams in the world land in our back yard to do battle for the sport’s greatest prize, the Webb Ellis Trophy. The tournament is set to be the biggest RWC yet and the meticulous planning on the part of the organisers has left nothing to chance as rugby union takes this precious opportunity to win over the hearts and minds of the general population. England’s successful bid to stage the tournament promised that RWC 2015 would grow the game and that process began many years ago. At grassroots level, a huge amount of work has been carried out by clubs to ensure that they are ready for the likely influx of new players and spectators who will be inspired by the World Cup to get involved in the sport. The RFU’s Lead Up & Legacy grants associated with RWC 2015 have pumped plenty of funds into the grassroots, allowing clubs to upgrade and

12 CLUB RUGBY

improve their facilities, deliver training to players, coaches and referees in order to capitalise on the expansion of the sport. Indeed, you only have to look at the frenzied excitement surrounding ticket sales to understand just how RWC 2015 has caught the public imagination even before a ball has been kicked. Some 2.3 million tickets at 13 different venues are expected to be sold for the tournament in an event that will take the game to new territories with matches to be staged at Manchester City Stadium, St James’ Park in Newcastle, London’s Olympic Stadium and Birmingham’s Villa Park. Even those fans who have not been lucky enough to obtain tickets for the game may still have the chance to see the players up close at one of the 41 training venues across the country. These are a mix of schools, universities, sports clubs and, of course, rugby clubs, who will be given a great chance to showcase their facilities. There will also be 6,000 members of The Pack, the specially assembled RWC 2015 volunteer army

– based on the Games Makers who were such a key part of the 2012 Olympics – who are charged with making Rugby World Cup 2015 a fantastic experience for everyone attending. Meanwhile, the Rugby World Cup trophy tour began in June with a trio of luminaries in Jonny Wilkinson, Will Greenwood and Prince Harry launching the event at Twickenham. The famous trophy headed to Scotland and will be paraded across the rest of Britain and the Republic of Ireland before arriving back at Twickenham for the start of the tournament on September 18 when England take on Fiji. As host nation, the spotlight will be well and truly on England as they try and emulate the achievements of Martin Johnson’s 2003 side, to date the only Northern Hemisphere side to win the Rugby World Cup. England exited the tournament at the quarterfinal stages in RWC 2011, staged in New Zealand, and will be hoping that home advantage works in their favour this time around.

Certainly current skipper Chris Robshaw is feeling confident that his side, who finished as runnersup to Ireland in the 2015 Six Nations Championship, will deliver on the world stage come September. And Robshaw is hoping that RWC 2015 inspires people on a similar scale to London 2012 and will turn the country into a nation of rugby supporters. "During London 2012, you walked around the Olympic Park and you could feel the excitement, just how happy everyone was to be there, the passion of it,” he said. "We want to bring the people who are potentially huge rugby fans, get them involved. The beauty of it is there’s games all over the country." Robshaw is determined to utilise the support for England as host nation to inspire the team to greater heights. He said: “People ask ‘is it pressure?’ No, we’ve got to put that pressure on other teams. Other teams come here playing in front of 60 million people cheering us on and we’ve got to use that to our advantage.” Home advantage certainly worked for New

Zealand in 2011 as they powered their way to the title but the All Blacks are a pretty fearsome prospect away from home too and are being tipped by many pundits to win back-to-back titles and were certainly looking dangerous in the Rugby Championship, the Southern Hemisphere’s answer to the Six Nations last year. The All Blacks are not invincible – their 22-match winning streak came to a shuddering halt against South Africa in Johannesburg last year but they rarely let their standards slip. With flanker Richie McCaw still in situ as captain four years on from lifting the Webb Ellis Trophy in Auckland and a spine of highly decorated veterans alongside him in the squad, the All Blacks have a settled, confident feel to them and will relish the challenge of becoming the first team to win successive World Cups. South Africa and Australia are also likely to be leading contenders for the title, having won the World Cup twice apiece and generally demonstrating a knack of arriving at major tournaments in good shape.

Australia have a tough draw, finding themselves in the so-called ‘Group of Death’ alongside England, Wales and Fiji but have never failed to reach the knockout stages of a World Cup, meaning that one of Wales or England is likely to find their progress halted at the pool stages. The Springboks, meanwhile, will take huge confidence from their victory over the World Champions last year but will want to erase from their memory the 12-6 defeat they suffered against Wales in Cardiff and Ireland in Dublin. It goes without saying that England, as was the case in 2003, would have loved to have gone into the tournament as European champions. That accolade is accorded to Ireland who won the Six Nations on points difference in March. Some recent victories over Southern Hemisphere opposition will have given the men in green confidence that 2015 could be the year when they progress beyond the last eight of the competiton for the first time. But whichever team lifts the Webb Ellis Trophy at Twickenham on October 31, you can guarantee they will have earned the honour the hard way.

England skipper Chris Robshaw has shrugged off any notion of the pressure of being host nation.

< CLUB RUGBY 13

RUGBY WORLD CUP 2015

Photo: DAVID ILIFF, License: CC-BY-SA 3.0

Fixtures and venues Rugby World Cup 2015

POOL A

Twickenham

AUSTRALIA, ENGLAND, WALES, FIJI, URUGUAY Fri 18 Sept ENGLAND v FIJI Sun 20 Sept WALES v URUGUAY Wed 23 Sept AUSTRALIA v FIJI Sat 26 Sept ENGLAND v WALES Sun 27 Sept AUSTRALIA v URUGUAY Thur 1 Oct WALES v FIJI Sat 3 Oct ENGLAND v AUSTRALIA Tues 6 Oct FIJI v URUGUAY Sat 10 Oct AUSTRALIA v WALES Sat 10 Oct ENGLAND v URUGUAY

(Twickenham, 8pm) (Millennium Stadium, 2.30pm) (Millennium Stadium, 4.45pm) (Twickenham, 8pm) (Villa Park, 12pm) (Millennium Stadium, 4.45pm) (Twickenham, 8pm) (Stadium MK, 8pm) (Twickenham, 4.45pm) (Manchester City Stadium, 8pm)

POOL B

Brighton Community Stadium

14 CLUB RUGBY

SOUTH AFRICA, SAMOA, JAPAN, SCOTLAND, USA Sat 19 Sept SOUTH AFRICA v JAPAN Sun 20 Sept SAMOA v USA Wed 23 Sept SCOTLAND v JAPAN Sat 26 Sept SOUTH AFRICA v SAMOA Sun 27 Sept SCOTLAND v USA Sat 3 Oct SAMOA v JAPAN Sat 3 Oct SOUTH AFRICA v SCOTLAND Wed 7 Oct SOUTH AFRICA v USA Sat 10 Oct SAMOA v SCOTLAND Sun 11 Oct USA v JAPAN

(Brighton Community Stadium, 4.45pm) (Brighton Community Stadium, 12pm) (Kingsholm, 2.30pm) (Villa Park, 4.45pm) (Elland Road, 2.30pm) (Stadium MK, 2.30pm) (St James Park, 4.45pm) (Olympic Stadium, 4.45pm) (St James Park, 2.30pm) (Kingsholm, 8pm)

Elland Road

Leicester City Stadium

Millenium Stadium

Kingsholm Stadium

Manchester City Stadium

MK Stadium

POOL C NEW ZEALAND, ARGENTINA, TONGA, GEORGIA, NAMIBIA Sat 19 Sept TONGA v GEORGIA (Kingsholm, 12pm) Sun 20 Sept NEW ZEALAND v ARGENTINA (Wembley Stadium, 4.45pm) Thur 24 Sept NEW ZEALAND v NAMIBIA (Olympic Stadium, 8pm) Fri 25 Sept ARGENTINA v GEORGIA (Kingsholm, 4.45pm) Tues 29 Sept TONGA v NAMIBIA (Sandy Park, 4.45pm) Fri 2 Oct NEW ZEALAND v GEORGIA (Millennium Stadium, 8pm) Sun 4 Oct ARGENTINA v TONGA (Leicester City Stadium, 2.30pm) Wed 7 Oct NAMIBIA v GEORGIA (Sandy Park, 8pm) Fri 9 Oct NEW ZEALAND v TONGA (St James Park, 8pm) Sun 11 Oct ARGENTINA v NAMIBIA (Leicester City Stadium, 12pm)

Olympic Park

POOL D FRANCE, IRELAND, ITALY, CANADA, ROMANIA Sat 19 Sept IRELAND v CANADA Sat 19 Sept FRANCE v ITALY Wed 23 Sept FRANCE v ROMANIA Sat 26 Sept ITALY v CANADA Sun 27 Sept IRELAND v ROMANIA Thur 1 Oct FRANCE v CANADA Sun 4 Oct IRELAND v ITALY Tues 6 Oct CANADA v ROMANIA Sun 11 Oct ITALY v ROMANIA Sun 11 Oct FRANCE v IRELAND

(Millennium Stadium, 2.30pm) (Twickenham, 8pm) (Olympic Stadium, 8pm) (Elland Road, 2.30pm) (Wembley, 4.45pm) (Stadium MK, 8pm) (Olympic Stadium, 4.45pm) (Leicester City Stadium, 4.45pm) (Sandy Park, 2.30pm) (Millennium Stadium, 4.45pm)

Sandy Park

St James Park

KNOCKOUT STAGES - QUARTER FINALS Sat 17 Oct Sat 17 Oct Sun 18 Oct Sun 18 Oct

QUARTER FINAL 1 QUARTER FINAL 2 QUARTER FINAL 3 QUARTER FINAL 4

(Twickenham, 4pm) (Millennium Stadium, 8pm) (Millennium Stadium, 1pm) (Twickenham, 4pm)

KNOCKOUT STAGES - SEMI FINALS Sat 24 Oct Sun 25 Oct Fri 30 Oct

SEMI FINAL 1 SEMI FINAL 2 BRONZE FINAL

(Twickenham, 4pm) (Twickenham, 4pm) (Olympic Stadium, 8pm)

FINAL

(Twickenham, 4pm)

Villa Park

FINAL Sat 31 Oct

Wembley

CLUB RUGBY 15

RUGBY WORLD CUP 2015

Players to watch We profile a player from each of the Home Nations who will be key to their team’s RWC 2015 hopes. ANTHONY WATSON – ENGLAND One of a number of bright young English talents who came of age in the 2015 Six Nations, Watson is improving with every outing at Test level and looks to be the complete package. Watson’s main attribute may be his tremendous pace but he also has a dazzling array of skills in both defence and attack. Watson, a promising footballer who had trials for Chelsea as a youth before the lure of the oval ball proved too strong, was called into the England Six Nations squad in 2014 and made his debut against South Africa in the autumn later that year. He is now an automatic selection, having settled into the squad and gained immeasurably in confidence. It was his performance in the 2015 Six Nations opener against Wales which really caught the eye of aficionados of attacking play as Watson shredded the Welsh defence on several occasions, scoring a first-half try in the 21-16 win. From that point he played a major role in England’s Six Nations campaign and his contribution to the upcoming RWC campaign is eagerly anticipated by fans of the Red Rose.

PAUL O’CONNELL – IRELAND This World Cup will mark the end of an era for Ireland as legendary second row Paul O’Connell bows out of the international game after an astonishing Ireland career which began back in 2002. The Irish captain may be heading off to Toulon next season to ply his trade in France’s Top 14 competition but you can guarantee that the 35 year old will not be holding back during Ireland’s World Cup campaign. Physical aggression is the stock-in trade of the longtime Munster forward and he will be straining every sinew to inspire Ireland on to glory following his starring role in his side’s 2015 Six Nations title, their first back-to-back championship win since 1949. A three-time Lion, O’Connell led the British and Irish team to a series victory in Australia in 2013 and is regarded as one of the finest second rows of all time. O’Connell’s authority in the scrum and lineout is one of the chief reasons why Ireland’s setpiece statistics have been so outstanding in recent seasons and this will once again the foundation to Ireland’s plans during RWC 2015 as they look to build on their European dominance.

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FINN RUSSELL – SCOTLAND Russell appears to have solved the fly-half problem for Scotland, a tricky position for the team to fill in recent seasons. Hailing from Stirling in the heartland of Scottish rugby, Russell’s rise through the ranks has been nothing short of meteoric with the 22 year old only signing a full-time contract with Glasgow Warriors at the beginning of the 2014/15 season when his quality was recognised by Warriors coach Gregor Townsend, himself one of the finest No.10s ever to play for Scotland. Russell started in all three of Scotland’s November Tests in 2014, facing Argentina, New Zealand and Tonga and he started in four of Scotland’s five 2015 Six Nations matches, only missing out on the Italy game due to a suspension and scored his first Test try in Scotland’s final game against Scotland. A fairly burly customer at six foot one and nearly 14 stone, Russell provides a good defensive force in midfield but it is distributive skills and game management which really marks him out as a valuable player for Scotland. He will certainly need to bring his top game if the Scots are to progress from a tough pool.

LEIGH HALFPENNY – WALES Already the third-highest points scorer in Welsh rugby history, fullback Leigh Halfpenny is the epitome of consistency when it comes to goal-kicking with a success percentage that has ensured – courtesy of a contract with French side Toulon – he is one of the world’s best paid players. He is incredibly valuable to Wales too and his unerring boot was a major factor in their back-to-back Six Nations title wins in 2012 and 2013. But there is more to Halfpenny’s game than mere goal-kicking. His tactical kicking is also second to none with opponents foolish enough to kick the ball down Halfpenny’s throat likely to find themselves pinned back well into their own territory. This will be Halfpenny’s second World Cup, having played a key part in Wales’ RWC 2011 campaign when he was first-choice fullback for the the major games, including the quarter-final against Ireland and the semi-final against France. Now he will be determined to help steer Wales out of their pool and into the knockout stages of RWC 2015.

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RUGBY WORLD CUP 2015 Unforgettable! Englandâ&#x20AC;&#x2122;s Jonny Wilkinson kicks the winning drop goal against Australia in the dying seconds of the RWC 2003 Final in Sydney

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CLUB RUGBY 19

RUGBY WORLD CUP 2015 Several members of ITV’s RWC 2015 team. Left to right: Sir Ian McGeechan, John Inverdale, host of the Club Awards (see pages 28-29), Lawrence Dallaglio, Shane Williams and Sean Fitzpatrick.

ITV invests in star quality Having secured the rights to every Rugby World Cup since 1991, ITV will be bringing all the action from RWC 2015 to UK audiences and has lined up a stellar team of international rugby legends.

s with every World Cup bar the first in 1987, UK viewers at home and in bars will be watching the action unfold on ITV, who will be showing every single match live throughout the six weeks of the tournament, on ITV and ITV4. And, as you’d expect, the broadcaster has wasted no time in signing up a veritable galaxy of international stars to their broadcast team for the tournament, including several members of England’s 2003 World Cup-winning side. Jonny Wilkinson, Lawrence Dallaglio, Jason Robinson and the coach who led them to that victory, Sir Clive Woodward, will all be ITV studio pundits for the tournament. Former scrum-half George Gregan, who skippered Australia that day and also played in the victorious 1999 Wallabies side, is also a part of ITV’s line-up. Former Wales and Ireland skippers Gareth Thomas and Brian O’Driscoll will also be involved in the coverage, which will be led by presenter John Inverdale, a veteran rugby anchor who has fronted the BBC Six Nations coverage for many years. Thomas reprises his broadcasting role from 2011 while O’Driscoll will be watching a World Cup from the sidelines for the first time since 1995

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after retiring from the game last year, before turning his hand to punditry. Former British and Irish Lions and Scotland coach Sir Ian McGeechan, victorious 1995 South Africa captain Francois Pienaar, New Zealand’s Sean Fitzpatrick, Australia’s Michael Lynagh, former England international David Flatman and England Women World Cup winner Maggie Alphonsi complete the line-up of pundits. Craig Doyle and Mark Durden-Smith – well known to rugby audiences for their work with BT Sport will also be presenters for the tournament. Joining them with a wealth of experience in the Jonny Wilkinson will be lining up for ITV during RWC 2015.

commentary box will be Nick Mullins, Miles Harrison, Jon Champion, Martin Gillingham and Simon Ward, plus co-commentators Geordan Murphy, Scott Hastings, Shane Williams and Ben Kay. Bringing viewers all the latest developments from in and around the venues will be reporters Jill Douglas, Martin Bayfield, Fran Donovan and Gabriel Clarke. ITV’s director of sport Niall Sloane believes that the team he has assembled will do the event proud. “A Rugby World Cup hosted by England is a once in a generation event and it’s our privilege as the exclusive television broadcaster to bring viewers the full impact of all the action and emotion throughout what we hope will be an unforgettable tournament,” he said. “We believe we’ve assembled a world-class line up of rugby talent who, through their own expertise, experience and sheer passion for the game can help deliver the best possible coverage for those watching at home.” The broadcaster intends to air the vast majority of the 48 matches live on its flagship ITV channel, with only a handful of contests among smaller rugby-playing nations expected to be aired on ITV4.

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BUILDING THE BUSINESS – BARBECUES

Thegreatoutdoors With umbrella systems, outdoor lighting and heating now readily available, al fresco dining is achievable 24/7, 365 days a year. Top tips and recipes for thrill-with-the-grill action – whatever the weather!

n the summer months the UK’s obsession with al fresco dining comes to the fore, and all eyes turn inevitably to the ubiquitous barbecue. But the challenge for clubs is to ensure that members and guests join the festivities at the club, rather than lighting the barbie at home. And with over 10 million people hosting barbecues last year, the home represents serious competition. So how do you ensure that the club barbecue is the one they all talk about? Making some noise Letting members know that you’ll be twirling the tongs – whatever the weather – is a good starting point. Umbrella systems have reached such a level of sophistication now that not only can they protect against both rain and sun in equal measures, optimistic, a beating sun – but they can include heating, lighting, fibre optics, speakers and graphics to ensure that every activity, from barbecues to weddings, can be held outdoors in comfort. Look for umbrellas which are resistant to dirt, and if the club is in an area used to severe weather warnings, make sure you look for the most durable options! Patio heaters too have proved a boon for outdoor diners, and are now available as free standing, table top, or even wall mounted. As a rule of thumb, a full size free standing patio heater (just under 8 foot) will cast enough heat to warm an area six metres in diameter. Put into practical terms, that’s around four to five tables. Where

space is at a premium, table top heaters might be the answer. Terrace screens are another consideration – particularly for clubs whose sun trap is also a wind tunnel. Screens can be tailor-made and installed, with an option of colours and designs. The club logo can also be included. Outdoor dining – the barbecue Ensuring that food is cooked through without being burnt is a perennial challenge for barbecue officiandos – particularly when burgers (which are still the

nation’s perennial Barbie favourite). Cook too quickly (burnt outside; raw inside) and you’re leaving out a welcome mat for bacteria and pathogens. Cook too long (burnt outside; burnt inside) and you kill off the pathogens as well as any taste the now charcoal brick may ever have had. The quality of the meat you use (and of course each burger’s thickness) will also affect cooking times, so practise ahead of the event if you possibly can. Marinading meats before cooking, as well as basting, will also help to retain the moisture without slowing the cooking process.

Kebab corner

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PESTO MARINATED COD KEBABS WITH PANCETTA AND MUSHROOM Wafer-thin slices of pancetta wrapped around pesto marinated cod, create ‘skewable’ parcels which also help to protect the fish from drying out during cooking. Makes 10 large or 20 small kebabs.

Pesto Blend the pesto ingredients together in a food processor.

Ingredients 2.5kg cod loin 3kg medium closed cup field mushrooms 1kg wafer thin slices of smoked pancetta For the pesto 250g freshly grated parmesan 250g pine nuts 750g basil leaves 10 cloves garlic (crushed) 450ml olive oil

2. Wipe mushrooms clean, remove stalks and fry mushrooms in a little olive oil/butter until al dente. Set aside to cool.

1. Cut the cod into square chunks (approx. 3cm x 3cm). Mix and coat with the pesto.

3. Skewer the mushrooms and fish alternately, and wrap pancetta around each piece of cod. 4. Oil lightly before placing on the barbecue. Turn regularly. Kebabs are ready when the fish has just turned opaque in the middle.

Serving suggestions: serve on a bed of linguini tossed in olive oil with toasted pine nuts and a chiffonade of basil. STICKY TURKEY KEBABS Deliciously different and quick to cook. Serves 8. Ingredients 1kg/2lb 4oz diced turkey thighs 4tbsp tomato ketchup 2tbsp American or Dijon mustard 4tsp black treacle 2tbsp white wine vinegar 4tbsp sunflower oil 4 green peppers, deseeded and cut into chunks 2 red onions, peeled, cut into chunks and layers separated 1. Mix together the ketchup, mustard, treacle, vinegar and oil until smooth. 2. Thread turkey meat on to 8 skewers, alternating with the chunks of pepper and onion. Lay kebabs side by side in shallow dish and spoon/brush the marinade over meat, turning the kebabs to cover both sides of the turkey. 3. Cover dish with cling film. Leave in cool place for 3-4 hours or until ready to cook. 4. Barbecue kebabs for 6-8 minutes â&#x20AC;&#x201C; or until the turkey is cooked and the vegetables scorched at the edges â&#x20AC;&#x201C; brushing any remaining marinade over turkey as it cooks. MEDITERRANEAN VEGETABLE KEBABS Simple to make and serve, a tasty addition as a side dish or a vegetarian option. Makes 6 kebabs. Ingredients 2 red, yellow and green pepper, deseeded and cut into large chunks 1 red onion, cut into large chunks Olive oil for basting 1. Thread peppers and onions alternately on to a wooden skewer.

1. Heat oil in large frying pan and fry the onion for a few minutes until softened. Transfer to a bowl, add herbs and stir well. 2. Add mince, sun dried tomatoes, breadcrumbs and seasoning. Mix well to form a soft mixture. Divide into six patties; chill until required.

2. Brush with olive oil and place on barbecue.

Burger bar TANGY BURGERS IN CIABATTA Serves 6. Ingredients 1 tbsp oil 1 onion, finely chopped 2 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme 450g/1lb mince 6 sun dried tomatoes, drained and finely chopped 75g/3oz fresh white bread crumbs 6 ciabatta bread rolls Mixed salad leaves and tomato wedges to serve Sea salt and black pepper

3. Cook over barbecue (25 minutes) turning occasionally

4. Split ciabatta rolls and toast lightly. Fill rolls with salad and burger. Serve immediately. SAUSAGE AND MASH BURGERS A new service style for a favourite food combination. Makes 10 large burgers. Ingredients for sausage burgers 1kg minced pork 2 large onions (finely chopped) 10 cloves of garlic (crushed) 50g chopped parsley 30g chopped sage 5 small eggs 150g breadcrumbs salt and pepper plain flour for dusting Ingredients for mash 1kg potatoes (Desiree or Maris Piper are recommended) 200g butter 1. Peel and cut potatotes into large chunks. Cover with cold, salted water, bring to the boil and simmer until soft. Drain. Put through a potato ricer or mouli

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BUILDING THE BUSINESS – BARBECUES legume, or, if not available, use a masher. Add butter gradually and mix in until fully combined. Season to taste. Chill in fridge. 2. Mix all the burger ingredients together in a bowl. Chill in fridge. 3. When mash is cold and firm, assemble the burgers. Take enough mix for half a burger and shape into a pattie. Make a well as wide as possible without breaking the sides. 4. Take a spoonful of mash and place in the well. Take another quarter of the mix and place over the top of the first one and shape into the finished pattie, giving thick but flat burger shape. Make sure the two halves are well sealed together. Dust both sides very lightly with plain flour and refrigerate until needed. To serve, brush with oil, fry or char-grill until golden brown and finish in the oven – they will not need as much cooking time as a regular burger of this size due to the potato just having to heat through (the meat therefore stays moist).

Accompaniments

GREEN COUS COUS SALAD A versatile salad, serve hot or cold, and add ingredients to suit. Serves 10 (as a side dish). Ingredients 600g cous cous 3 green pepper (1/2cm dice) 3 onion (finely chopped) 6 cloves garlic (crushed) 3 dsp green chillies (finely chopped) Zest of 6 limes (chopped) 3 tbsp chopped coriander 3 tbsp chopped chives 600g frozen peas 6 dsp pumpkin seeds 450ml beer (Leffe Blond) 450ml water 1. Pour the beer and water into a pan and bring to the boil. 2. In the mean time, sweat the onions, pepper, chilli and garlic in olive oil until soft but without colour.

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PERFECT PRESENTATION For professional-looking cross-hatch’ grill-lines sear food on the highest heat section at right angles to the grill bars. Then remove the food and lightly wipe with oil before turning it over and repeating the process. Once both sides are seared at this angle, turn the food lengthwise to the grill bars and repeat the process, before returning to the normal cooking heat. BARBECUE BANGERS AND HOT HOT DOGS 10 things to do with sausages and hot dogs! • Wrap in bacon before cooking (hold bacon in place with a cocktail stick) • Serve with grilled/fried onions and salsa in a wrap • Chop into chunks and toss into rice salad • Create mini kebabs, alternating the meat with colourful peppers • Serve in pitta bread filled with creamy mashed potatoes • Slice down the middle of the sausage/hot dog and fill with cheese • Chop up hot dog and toss in rice salad with green and red peppers • Pierce skin of sausage/hot dog and pour over a marinade of mustard, Worcestershire sauce and ketchup • Chop small baguettes in half, hollow out centre and insert ketchup followed by sausage/hot dog • Chop sausage/hotdog and serve in a bap with gerkins and mustard

Add the cous cous and cook for a couple of minutes mixing well with the vegetables. 3. Pour the boiling Leffe and water over the cous cous. Immediately remove from the heat and cover with cling film or tight fitting lid. Leave to stand for 10 minutes. 4. Cook the peas in boiling salted water, drain and refresh under cold water. 5. When the cous cous has been standing for 10 minutes, tip into a large flat tray to cool down quickly and evenly. Add the chives, coriander, drained peas and seeds. Season with salt and pepper to taste and drizzle over a couple of tablespoons of olive oil. Cover and refrigerate. ROSEMARY AND CUMIN FLAT BREAD Simple to make, this flat bread requires no proofing to activate yeast. Experiment with flavours (try lemon zest with a squeeze of juice). Makes approximately six pitta sized pieces.

Ingredients 150g plain flour 100ml water 1tsp cumin powder half tsp baking powder 3 sprigs fresh rosemary (stalks removed, leaves finely chopped) pinch of salt 1. Place all ingredients except the water in a food processor and switch on. Add the water a little at a time until the dough starts forming a ball, coming away from the sides of the bowl. Remove and form into a ball (the dough should be slightly tacky leaving only a trace of dough as you pass it from hand to hand). 2. Lightly dust a work surface with flour, break off a piece of dough a little bigger than a golf ball and roll out as thinly as possible (it will naturally form a pitta shaped piece). Dust off excess flour. 3. Place on the barbecue. Turn when one side becomes coloured and bar-marked.

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BUILDING THE BUSINESS – SPORTS CLUBS

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Committed to clubs Our commitment as owners and publishers of club magazines – including Club Mirror, Club Rugby, Clubhouse Europe and Club Report – is to help all types of clubs to build their business still further, through the provision of timely targeted information, help and advice. And now we’re launching again – into the sports club sector.

port is a unifying bond and at the heart of clubs throughout the UK – whether playing it or screening it. Club Mirror’s readership includes clubs from all walks of sporting life – from rugby clubs and football clubs to tennis clubs and bowls clubs. In recognition of the pivotal role sports play, we launched Sports4Bars.com last year, as well as – of course! – Club Rugby, which we hope you're enjoying. Sports4Bars.com We launched Sports4Bars.com as the definitive online guide to all the live sport available to licensed premises in the UK. This was in recognition that the number of channels broadcasting live sport has grown, and finding out when and on what channel the big match is on could sometimes be challenging. That’s where Sports4Bars.com now comes in, providing a one-stop destination for the up-to-date and accurate broadcast information you need to keep your members happy and excited about live action – whatever team or sport they follow. Club Rugby With the Rugby World Cup coming to town this

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year, it was the perfect timing to launch a magazine that we were all keen to read ourselves – Club Rugby! As an electronic magazine, we go to the inbox of every rugby club in England. Clubhouse Europe Clubhouse Europe continues to work with partners across Europe, predominantly in the golf and sports resorts sector. With tennis clubs firmly in our sights, we are working ever more closely with the Club Managers Association of Europe to expand the membership-base still further. Watch this space. The new launch The next step has been a logical one, and the result of many calls, emails and letters from readers; Sports Club magazine. Sports Club magazine Like Club Rugby and Sports4Bars.com, Sports Club magazine will be launched online with content specifically related to – you guessed it! – sports clubs. In conjunction with a number of club-supporting suppliers, the magazine will be sent straight

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to the inbox of our sports club readers. Timed to coincide with the busy summer of sport, the free magazine is designed to help committees and officials run ever more efficient and profitable sports clubs. Sports clubs – events and activities Building on this sports platform, we will be announcing club-specific events and an interactive programme of meetings and networking opportunities, all aiming to pull the sports club industry still closer together. So watch out for our latest updates in forthcoming issues. And there’s more – Club Awards Now in their 24th year, the Club Awards continue to highlight the breadth of clubland – from rugby clubs and social clubs, to working men’s clubs and political clubs. The annual event is a unique showcase for clubland. Last year’s entries provided further proof, if proof were needed, that the club sector is pulling members through its busy doors through innovation, entertainment and determination.

“

Our commitment as owners and publishers of club magazines – including Club Mirror, Club Rugby, Clubhouse Europe and Club Report – is to help all types of clubs to build their business still further, through the provision of timely targeted information, help and advice. And now we’re launching again – into the sports club sector.

”

The 2014 Awards caused quite a stir, with sports presenter John Inverdale hosting the event which included appearances of – and photo-opportunities with – the FA Cup and Aviva Premiership Cup no less. We even had video messaging from rugby superstar Ben Kay, direct from BT Sport’s studios. For those of you unfamiliar with the Awards, the sports categories play a major part in the celebrations, and include categories for football, rugby, bowls, tennis and golf. In summary... Our titles, Awards and events are already geared up to providing all of the support that we possibly can to help our thriving industry continue to grow. We hope you enjoy them all, and look forward to introducing you sports clubs out there to Sports Club magazine very soon!

< CLUB RUGBY 27

CLUB AWARDS 2015

Time to shine Could YOU be our Rugby Club of the Year? The Club Awards recognise the commitment of clubs, committees and individuals who work to ensure a healthy future for their clubs.

WHY ENTER? Clubs who make it through to the finals use their success to:

IT COULD BE YOU Does your club have/do THREE OR MORE of the following? • A turnover of £100,000 or more? • Provide regular entertainment? • Provide a good range of beers and spirits? • Have a popular food menu? • Have a thriving junior section? • Encourage new members? • Keep up-to-date with the latest drinks on the market? • Have a sports team(s)? • Play an important role at the heart of the community? If you agreed with three or more of these statements then you could be a finalist and the Awards team wants to hear from you.

• • • • •

Raise the club’s profile Gain coverage in the local press and media Encourage new members Thank members for their support Demonstrate that the club is spending members’ money wisely

Finalists will enjoy: • A FREE ticket to the Gala Dinner and Awards ceremony (26 November, Manchester) • Three-course Gala Dinner • Entertainment from a celebrity host • Dancing • Certificate for all finalists • Award for category winners • Inclusion in the Club Rugby Hall of Fame • Coverage in Club Rugby magazine

BT Sport will invite Rugby Club of the Year finalists to take part in a live recording of Rugby Tonight.

So what are you waiting for? Fill in the form opposite, email us or fax us We look forward to your entry!

DEADLINE: JULY 30, 2015 – Tel: 01753 272022 Fax: 01753 272021 email: info@AlchemyContractPublishing.co.uk 28 CLUB RUGBY

ENTRY FORM:

CLUB AWARDS 2015

IS THIS YOU? Are you proud of your teamwork?

Please enter my rugby club for the 2015 Club Awards. Name: _______________________________

Are you encouraging new players?

Job title: ______________________________ Club Name: ____________________________

Are you proud of your members?

Address: ______________________________ __________________________________

Are you proud of your clubhouse?

__________________ Post code: __________ Contact tel nos: __________________________

Are you proud of your catering?

Email address: __________________________

Please send this entry form and any supporting documentation (e.g: details of the club, any photos, local press coverage, testimonials, flyers, menus) to Club Rugby magazine. BY EMAIL: info@clubmirror.com BY FAX: 01753 272021 BY POST: Club Awards 2015, Club Rugby Magazine, ACP, Gainsborough House, 59/60 Thames Street, Windsor, Berks SL4 1TX t. 01753 272022

Are you proud of your management?

If you can answer yes to any of these questions, then we want to hear from you.

DEADLINE: JULY 30, 2015 â&#x20AC;&#x201C; Tel: 01753 272022 Fax: 01753 272021 email: info@AlchemyContractPublishing.co.uk CLUB RUGBY 29

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AVIVA PREMIERSHIP 2014/15 REVIEW Saracens No.8 takes on the Northampton Saints defence.

Aviva Premiership 2014-15 season review

It was another thrilling season of Aviva Premiership rugby as England’s rugby elite battled it out over 22 gruelling rounds before Saracens and Bath met in the final at Twickenham on May 30

ithout question the 2014/15 Aviva Premiership season demonstrated that English domestic rugby is in fine fettle with high-quality team and individual performances shown week-in, week-out during the 22 rounds of the regular season. And when it comes to team play, few teams can match the spirit shown by Saracens this season. Having suffered disappointment in both the Aviva Premiership and Heineken Cup last season– losing in the finals of both competitions – Saracens came sprinting out of the blocks in September, setting about the task ahead with steely determination, an attitude that was to serve them well as they navigated their way through some tough battles to clinch the title in the final at Twickenham. The North Londoners were far from dominant for large swathes of the season, losing key playmaker Owen Farrell to injury for a lengthy period, and could only manage a fourth-place finish in the final table (having finished top for the past two seasons)

32 CLUB RUGBY

at the conclusion of the regular season but hit their peak when it mattered during the semi-final and final. Defence was at the heart of Saracens’ win in the final against an enterprising Bath side who had been scoring tries from all over the park during the run-up to the final – including a seven-try victory against Leicester Tigers in the semi-final –but suddenly found themselves facing a brick wall at Twickenham as they were thumped backwards time and time again by the Saracens tacklers. And at the forefront of this effort were backrowers Billy Vunipola and Jacques Burger, two players who exemplify the Sarries mentality of hunting down opponents and effecting valuable turnovers. Like many great sides, Saracens frequently turned their tremendous defence into offence, turning over Bath ball to create their own opportunities. This strategy resulted in Sarries scoring three tries in the first 30 minutes of the game and Bath were never to recover from those initial blows.

"Last year was painful. Those defeats are always in the back of your mind and people deal with it in different ways," said Saracens coach Mark McCall following the final. "We were very clear that we were owed nothing because of the way it ended last year. We had to deserve it and earn it. "We’ve tried to be front runners for last couple of seasons. This has been a different kind of journey for us and we've had to fight hard. We've had a couple of mini-slumps but we were confident we could put a winning run together." Bath will have been mightily disappointed at their defeat in the showpiece event but have plenty to be proud about having reached their first final in 11 years and will be confident of being leading contenders for the Aviva Premiership title once more during 2015/16. They have a clutch of exciting players who will only improve over the course of the next few seasons, not least England back Anthony Watson who

Sponsored by Former Rugby League legend Sam Burgess enjoyed an impressive debut season in Rugby Union for Bath.

Leicester Tigers prop Logoviâ&#x20AC;&#x2122;i Mulipola takes the ball on against London Welsh.

was cruelly removed from the field of play in the opening minutes of the Aviva Premiership Final after suffering a heavy tackle. Blessed with size, pace, power and a dazzling sidestep, Watson looks to be the full package and will be a player to watch for many years to come at both club and international level. Bath also supplied the Aviva Premiership Player of the Season in fly-half George Ford. Ford may not have enjoyed the final too much after being overshadowed by England rival Owen Farrell but he remains one of the brightest talents in the English game with the precious ability to open up defences with his sleight of hand and vision. Away from the finalists there was no shortage of outstanding rugby played during the season. Exeter Chiefs continue to improve and show exactly what teamwork can do. Indeed, they even managed to win both home and away against the eventual champions Saracens. Another major achievement on the part of the Chiefs saw No.8 Thomas Waldrom become the seasonâ&#x20AC;&#x2122;s top try scorer with a total of 16. It was also a momentous year for Wasps, though more memorable for their decision to up sticks and move to the Ricoh Arena in Coventry than anything they did on the field, although they did manage a sixth-placed finish in the table to secure a

CLUB RUGBY 33

AVIVA AVIVA PREMIERSHIP 2014/15 REVIEW Wasps backrower Ashley Johnson evades a last-ditch tackle from Northampton on his way to scoring a try.

Sale Sharks fly-half Danny Cipriani played himself back into international contention with some eye-catching performances.

34 CLUB RUGBY

place in the European Champions Cup next season. Their ambitious move to the 32,000-capacity stadium already looks to have paid dividends for the team whose roots are firmly in North London with a remarkable 28,254 spectators turning up for the team’s debut in the West Midlands, a 48-16 win over London Irish. Wasps also supplied this season’s top points scorer in the form of Andy Goode although the veteran fly-half will be plying his trade for London Irish in the coming season. As for London Welsh, they battled hard throughout the season but found themselves hopelessly outgunned by every other team in the Premiership. Their relegation is a great shame given the huge amount of off-the-field work their community team had carried out amongst rugby fans in Oxford and the Welsh have subsequently announced that they will be heading back to their traditional Old Deer Park home next season. Coming up are Worcester Warriors who fought their way back into England’s top-tier with an incredible last-ditch victory over Bristol in the promotion play-offs. On that compelling evidence the Warriors should be a far more competitive prospect than the team they replace.

Sponsored by Bathâ&#x20AC;&#x2122;s George Ford capped a superb season for both club and country by being named the Aviva Premiership Player of the Season.

> CLUB RUGBY 35

AVIVA AVIVA PREMIERSHIP 2014/15 REVIEW

Saracens celebrate after beating Bath 28-16 in the Aviva Premiership Final at Twickenham in May.

36 CLUB RUGBY

Sponsored by

CLUB RUGBY 37

RUGBY TONIGHT

Steve Errington of Darlington Mowden Park RFC shows Matt Dawson the ‘Rugby Club of the Year’ trophy.

Fancyjoiningtheaudiencefor BT Sport’s Rugby Tonight? Club Rugby readers are invited to join the live studio audience for BT Sport's flagship rugby programme when it returns to the club screens in September. Read on... T Sport’s Rugby Tonight, broadcast on Monday nights (September to May), has become essential viewing for many fans of the game with its mix of match highlights, technical analysis and irreverent rugby chat. Much of the entertainment value of the programme stems from banter on set between the various presenters, including the likes of Martin Bayfield, Austin Healey, Ben Kay, Matt Dawson, Brian O’Driscoll, Craig Doyle and Sarra Elgan Easterby. But part of the unique atmosphere of Rugby Tonight is supplied by the live audience of real rugby club people who supply the background applause and laughter; some of them also getting very hands-on by taking part in the live technical demonstrations that are staged in the spectacular studio which features a marked-out pitch and full size rugby posts. Among the clubs who have got involved are

38 CLUB RUGBY

Northern Football Club and Darlington Mowden Park RFC – joint winners of the ‘Rugby Club of the Year’ Award at the 2014 Club Awards back in November. Having sponsored the award category, BT Sport extended the invitation to both clubs to take part in Rugby Tonight at their state-of-the-art studios in the Olympic Park in Stratford. “It was a brilliant experience,” says David Giles, general manager of Northern FC. “You watch the programme at home or in the club and don’t really have a clue about how they actually put it together or how many people it takes to run the production. “But from the minute you walk in you realise how much work it takes to run a live show like this – from the greeters who check you when you first enter the studio to the stage managers to the cameramen to the sound and technical guys – there are a vast number of people all working really intensely to make it all run smooth. “Then, of course, you have the presenters and

they were very impressive in the way that they didn’t appear to have any nerves whatsoever. “It’s pretty incredible being inches away from the likes of Ben Kay and Brian O’Driscoll and all of the presenters just seemed like nice guys who were happy to chat to fellow rugby people and have their photos taken with us. “At one point BOD and Austin were passing a ball between them in the middle of the studio as they waited to take part in a technical demonstration and it was amazing to see the speed and accuracy of their passes at close quarters.” Steve Effingham, house chairman of Darlington Mowden Park RFC, also enjoyed taking part in Rugby Tonight alongside several of his club colleagues. “It’s a real eye-opener to look behind the scenes and see what goes on,” he says. “I was delighted to be the barman for the evening and have a few words with Matt Dawson about the club and its achieve-

David Giles, general manager of Northern FC, chats on-air to Sarra Elgan Easterby.

ments. I even took our Club Awards trophy along and put it on pride of place on the bar which was great as it’s a superb advert for Mowden Park and what we’ve achieved over the last few years. [Editor's note: see page 28-29 on how to enter this year's Awards.] “Rugby Tonight is a great show mainly because of the knowledge that the presenters have – when you look at the likes of Brian O’Driscoll, Austin Healey, Martin Bayfield. Matt Dawson and Ben Kay – you’re looking at guys who played at the very highest level of the game and their technical analysis is second-to-none. “I’d definitely recommend the experience to other rugby clubs who might be thinking of trying to get on the programme. It will certainly make you watch Rugby Tonight in a different light when you’re back home.”

Join the audience for Rugby Tonight! If members of your club would be interested in forming part of the live studio audience for Rugby Tonight, then email us at info@clubrugby.org.uk

Former England and Leicester Tigers team-mates Ben Kay and Austin Healey discuss a technical point.

Several big-name players take part in a live rugby demonstration in the studio.

< CLUB RUGBY 39

DRINKS REPORT â&#x20AC;&#x201C; CIDER

Whythecidersector just

keeps on growing Over the last 10 years the traditional on-trade cider market in Britain has transformed radically. CGA Strategyâ&#x20AC;&#x2122;s Mark Newton and Ashley Cairns explore the rise and rise of the cider sector.

one are the days when the cider category was dominated by three or four high volume commercial draught cider brands. We have seen a massive proliferation of draught brands, resurgence in bottled cider offers, the rise

42 CLUB RUGBY

of fruit flavours and (of late) increasing polarisation of the category with premium brands. This development can be witnessed in the country side with 18,000 acres of orchards given over to cider apple production and 60% of all British

apples being grown are used by cider makers. If we bring the category evolution up to date it is clear that there are five significant trends driving positive cider performance (volume is up year on year +0.4% MAT at total category level). These

Scott Parker Trading Manager for Beer and Cider, Molson Coors The category Cider is an expanding category which continues to attract a growing number of consumers. It’s also now more competitive than it traditionally has been, largely because of the growth in draught cider after a period of decline, and strong sales of premium ciders on a second cider tap. The category has also seen a lot of innovation in recent years, as consumers increasingly seek something different. Over a short period of time, we have seen a surge of new variants emerge, including seasonal ciders, Bag-in-Box traditional ciders, whiskey ‘spider’ ciders and American craft ciders. Fruit cider The fruit cider category is also flourishing. This can be attributed to a flurry of new and exciting variants coming to market which have diversified the category – a trend we expect to see continue in the coming months as we approach the summer season. We also expect to see greater experimentation with unusual and exotic fruit flavours within the category, incorporating flavours such as elderflower and guava. Demographics and range The idea that cider is predominantly a drink for the older, male demographic really is an out-dated stereotype. We believe cider is one of the most dynamic and innovative categories which continues to attract younger consumers. What to stock In terms of stocking, a good basic range of one apple, one pear and two fruit flavoured ciders should be behind any bar in any appropriate licensed venue. It’s also important to strike the right balance of stocking a core range of popular, premium and profitable ciders. Each must earn their space, but it’s also a good idea to keep an eye on new trends and offer choice in flavoured ciders.

Cider – not just for summer. Hot and mulled variants have increased in popularity across the colder months.

are premiumisation, packaged flavoured cider, innovation/product extension, a resurgence of traditional draught and embryonic ‘craft’ developments. Premiumisation One interesting effect of the popularity of the ‘craft’ beer category of late is that this trend is now moving over to cider. Several major independent cider makers have moved into this area offering similar innovations such as cans and food matching options. The 2014 CGA Peach Business Leaders Survey stated that craft cider was one of the top four trends set to make an impact in 2015. Packaged flavoured cider Although the massive surge in popularity of several years ago has somewhat plateaued, this subcategory remains in double digit volume growth (MAT volume growth of +10.5%) and is still helping to drive the total category in general. Interestingly, for rugby clubs looking for a new option, even with continued overall distribution *All data shown is CGA Brand Index to P01 2015

growth around one third of cider, stockists still do not stock it. With the wide range of options, flavours and brands available this could be seen as something of an opportunity for those operations wanting to refresh their long alcoholic drinks offer. Innovation and new product development While fruit flavoured ciders remain popular, producers are always looking for something new to interest the drinker and increase their volume/ distribution footprint. Recent innovations have included spirit-mixed packaged ciders (from

tequila to whisky) and even, perhaps surprisingly, apple ciders where 53% of new packaged brands over the last two years have originated. From the perspective of seasonality, hot and mulled cider variants have also increased in popularity during the autumn and winter – especially around the Christmas festive period. Craft cider Currently in limited distribution and extremely local, craft cider is nevertheless much more prevalent than 10 years ago. There is a threat to this developing sector with potential EU legisla-

CLUB RUGBY 43

DRINKS REPORT – CIDER Graeme Mitchell National Account Manager, HEINEKEN UK Limited Chosing your variants One size does not fit all. With different consumers come different stocking requirements, both in product range and the format it’s dispensed in. One thing is certain though, whether bottled or draught, there needs to be a suitable cider offering. If there is draught cider on the bar and it’s doing less than 11g a week then its position on the bar should be reviewed as quality will drop (this is the same for any draught product). What needs to be considered – depending on the consumer types and through-puts – is trade-up options. Having the RSP (retail selling price) ladder is vital to maximise consumer spending. For example, a classic cider such as Strongbow could have a trade-up option of, say Symonds. Symonds is seen as a heritage cider and commands in the eyes of the consumer a 15%+ price premium (CGA Strategy, September 2014). The same principles should be applied on packaged; for example a modern cider such a Bulmers with a price premium moving up in to world cider such as Old Mout. Flavoured ciders prove popular The cider market is reflective of the changing drinker consumer profile. A sweeter consumer taste profile is seeing a proliferation of sweet cider catering for this demand. Cider has done a great job in terms of developing flavoured cider to capitalise on the changing pallets while also allowing consumers to try new things, catering for the need to be seen as an ‘individual’. Premium experiences People now are looking for a more premium experiences and the cider market has embraced this through developing premium glassware and/or perfect serve rituals (over ice with fruit). Drinkers are also wanting heritage and authenticity; this has seen continued growth in this category both in value and volume. Many cider brands are therefore dialling up these credential in their communication platforms. More than a summer drink Although the historical perception of cider is a summer drink this is now changing with consumer habits. Yes the weather does still impact on volumes, but visibility is a key barrier to purchase. Ensure impactful displays and rotate these to add variety. Use bar staff to up-sell ciders and promote new listings. Consider what POS is right for the outlet to drive awareness – table talkers, digital screens, back bar displays etc.

Kevin Paterson Category Marketing Manager, Carlsberg UK

tion but the quality of the product and it’s very local and even seasonal nature make it something that could give the bar a boost as an occasional summer treat. Resurgence of draught cider So far much of the positive performance factors discussed have primarily focus on the packaged sector, but another recent growth area is draught cider (total draught up +2.2% MAT volume) – always a traditionally popular option in the general sports and social club market. Much of this is due to a number of new products released by major brewers over the couple of years – offering the licensee the option to expand their options within the contact of their key supplier portfolio. Although much of this growth attributed to new brands is at the expense of more traditional, established brands, there is no doubt that they have helped to drive a certain level of incremental growth through the whole category with a significant number of outlets willing to consider adding a second (or third) cider tap to their bar. To conclude then, ultimately, cider remains a major force in the on-trade LAD (Long Alcoholic Drink) market and while the massive growth in the category seen a few years ago may have abated, there is still more than enough interest and innovation to keep both new and existing cider drinkers engaged for the foreseeable future.

44 CLUB RUGBY

Opportunities for cider in the summer months? Clubs need to make sure they take advantage of the summer when traditionally cider sales increase. Whilst draught cider is in growth, this is driven by new modern ciders with the market leader showing a big decline. Additionally modern brands like Somersby can command a higher price that some of the more established brands, so driving revenue and margin for the club. (We have a huge campaign for Somersby this summer backed by TV and in-outlet activation and we recently launched new Somersby flavours Apple Burst, Blackberry & Cranberry.) Where next for cider in clubs? Clubs need to ensure they stock the right range. The category is evolving with new modern brands like Somersby leading the way. (In the last year Somersby's distribution has grown in total by over 2,500 outlets.) Cider is the only category in growth so clubs could consider a second draught cider to drive sales and revenue. New product launches are driving growth in packaged cider so now is the right time for clubs to review their range and replace some of their slow moving lines with exciting new modern brands.

“

CLUBS ACCORDING TO LORD SOMERSBY

A club is man’s best friend because it gets him out of the house every now and again. A club is a woman's best friend because it gets him out of the house every now and again. <

BUILDING THE BUSINESS – BEER FESTIVAL

Hail the Ale Beer Festival

FREE T O CLUBS !

Club Rugby invites you and your club colleagues to meet friends, old and new, network with peers and sample traditional ales, all stored and served to perfection with the help of CAMRA.

oing anything on November 26? Then keep it free and join us at Club Rugby’s Hail the Ale Beer Festival at the Palace Hotel in Manchester. “This is our 7th Beer Festival in Manchester,” says Club Rugby’s Sean Ferris. “We’re inviting readers to come along and sample this year’s real ales, and to discuss storage and service with brewers and with the experts from CAMRA.” Last year saw clubs sampling over 20 ales, from old favourites to new brews. So to find out what’s at this year’s festival, come and join us. Fill in the form on the opposite page or email us on: info@clubrugby.org.uk.

46 CLUB RUGBY

WHEN: Thursday, November 26, 2015 2-5pm WHERE: Copper Face Jacks (within the Palace Hotel, Oxford Street, Manchester, M60 7HA)

Welcome to the CLUB RUGBY BEER FESTIVAL

REGISTRATION AND BOOKING FORM BEER FESTIVAL 2015 (FREE TO CLUBS) NAME: _________________________________________

CLUB NAME AND ADDRESS: ______________________________

• I would like to attend the Hail the Ale Beer festival • I will attend on my own

■

• I would like to bring colleagues _____________________________________________

_____________________________________________

CONTACT TELEPHONE NUMBER: _____________________________

EMAIL ADDRESS: ____________________________________

■

Up to 3 ____ 3 - 5 ____ Other (please state) ____

SEND COMPLETED FORM TO CLUB RUGBY: BY FAX: 01753 272021 BY POST: Beer Festival 2015, Club Rugby, Gainsborough House, 59-60 Thames Street, Windsor SL4 1TX BY EMAIL: info@clubrugby.org.uk CALL: 01753 272022

< CLUB RUGBY 47

CASK RAISES THE BAR

Wadworth converts rugby clubs to 6X West country brewers Wadworth, former sponsors of the mighty Bath rugby club, is now concentrating on supporting rugby from the grass roots, working closely with several clubs across the Wadworth heartland of Somerset, Wiltshire and Bristol. Here we throw a spotlight on Clifton and Trowbridge rugby clubs. “We decided that we wanted to build partnerships with clubs that are working at the heart of their communities to foster the spirit of comradeship and endeavour that rugby demands from players of all ages at all levels,” says Ellie Alderton, Wadworth Product Marketing Manager. “Wadworth is a traditional brewing company that is still family owned and run, and we are keen to support local rugby clubs which encourage fair play, an inclusive attitude and a responsible approach to drinking.” CLIFTON RFC Clifton RFC is just one of 54 rugby clubs in Bristol – the biggest conglomeration of rugby clubs in the world. It is also one of the oldest rugby clubs in the country having been formed in 1872, just three years before its new beer partner, Wadworth. Currently the first team is playing in the RFU National Two South League, and is one of the leading Bristol sides, working closely with Bristol RFC who use their facilities for training.

Operations Manager Matt Salter helps out at the Clifton RFC bar. The beers are going down well, according to the club’s Commercial Director Jamie Farrell. “Currently we have 6X and Henry’s IPA Smooth on the bar, and they are both very popular although 6X is the biggest seller,” he says. “We get really busy on some match days, and we find that men and women would prefer to order a pint rather than a shorter drink - it lasts them some time and saves them from having to keep coming back to queue at the bar.” With the numbers attending the club constantly fluctuating it is difficult for the bar manager to know how exactly how much beer to order – some matches bring as many as 2,500 to 3,000 people to the club. On an average week the bar may sell in the

48 CLUB RUGBY

region of 300-400 pints, but on big match days this can rise to over 1000. The club is using 30 litre keg formats, therefore, as this allows more flexibility. “We will be promoting the club on social media to help raise visability,” says Ellie. “We plan to run ticket competitions online – and in Bristol’s Wadworth pubs – and will also be offering support for special events and big matches in the form of competition prizes and merchandising. For the right occasion we might even be able to send our famous shire horses to the club for a visit!” TROWBRIDGE RUGBY CLUB Trowbridge Rugby Club is a community-based family club based in an impressive new clubhouse on the edge of Trowbridge. “Our philosophy is to promote the sport and recruit more players of every age and ability. We let the level we play at take care of itself,” says Chris Lamb, the club’s volunteer Finance and Administration Manager. This approach has been remarkably successful, with the club’s membership rapidly growing and the first XV gaining promotion and winning the National Intermediate Cup Final at Twickenham last May. The bar is overseen by full-time Duty Manager Stuart Howard who has a team of members happy to step in for bar work at busy periods. He has seen turnover more than double since the club moved to the new site in 2013, and he now sells over 1200 pints of beer a week.

Duty Manager Stuart Howard at the Trowbridge RFC serves club members at the bar. The club now has 6X, Horizon, Swordfish and Corvus on the bar regularly, and often tries the seasonal ales too. “Our older members in particular are very knowledgeable about beer, and I ask them what they would like to try in the way of guest ales,” says Stuart. “The latest was Blunderbus which went down well, but they also like the winter ales like Old Timer and Dray Bells.” Stuart is lucky with his volunteer helpers as one or two of them are publicans themselves so fully understand the complexities of serving quality cask ale. In addition to rugby training and matches, the club hosts numerous weddings, wakes and parties, and also weekly events for local clubs such as the Bridge Club and the Triathlon club. On busy days the club may have 250-300 people on site, and a catering contractor offers bar food such as sandwiches, pastries and basket foods alongside the drinks, teas and coffees.

CLUB AWARDS 2015

Callingallclubs Join us in Manchester Busy clubs and officials are hard pressed to take time out unless there’s a very good reason to do so. This is why Club Rugby is cramming three events into one action-packed day on 26 November. Whether it’s sourcing new suppliers, seeking expert advice on legislation, comparing notes with other clubs or trying out a new beer for the bar, the Club Rugby team invites you to join them for an actionpacked day (and evening!).

2-5pm HAIL THE ALE BEER FESTIVAL Club Rugby’s seventh Hail the Ale Beer Festival, in association with CAMRA, will present ales from brewers of all sizes. Free to clubs and free to sample, clubs can test out ales and seek advice from the experts on how to keep and serve the perfect pint. Also: top tips on how and why well-kept real ales can create a point of difference.

> CLUB RUGBY 49

CLUB AWARDS 2015

2-5pm ASK THE EXPERTS – LIVE! This free-to-clubs event brings clubs and club-supporting suppliers together in an informal and informative atmosphere, aiming to forge new partnerships and cement old ones. “Business-building is what it’s all about,” says publisher Sean Ferris. “We’re encouraging readers to come along and network with companies they already work with as well as meeting those not yet on their radar.” Ask the Experts – Live! will host experts in a number of key club areas including cellar management, energy saving, gaming machines, web design and hitech screens, as well as advice on latest legislation and better buying.

6.30-7.30pm DRINKS RECEPTION Join us at the pre-Awards drinks reception. Photo opportunities to date have included the FA Cup (2014), the Aviva Premiership Rugby trophy (2014) and the Challenge Cup (2013). Try lagers, bitters and wine from our sponsors.

50 CLUB RUGBY

7.30-10pm CLUB AWARDS The 24th Club Awards and Gala Dinner will be presented by guest host and TV sports presenter John Inverdale (below), who joins the Club Awards Hosts Hall of Fame. Previous hosts include Chris Hollins, Steve Ryder, Hazel Irvine and Clare Balding.

10pm-1am ENTERTAINMENT ZONE The evening continues after the Awards with entertainment, tastings courtesy of Carlsberg UK and real ales at ÂŁ1 a pint.

< CLUB RUGBY 51

CLUB AWARDS 2015

Booking and registration form • GALA DINNER • HAIL THE ALE • ASK THE EXPERTS – LIVE! Join us and clubs from around the country at the club event of the year. REGISTRATION AND BOOKING FORM Name: _______________________________

CLUB AWARDS AND GALA DINNER Early Bird Rate available for bookings taken by July 31

Club Name and Address: _____________________

__________________________________

Please reserve me (STATE NUMBER) ________ tickets for the Gala Dinner at the Early Bird Rate of £58.80 per person (including VAT of £9.80). Please reserve me (STATE NUMBER) ________ table/s for 10 at the Gala Dinner at the Early Bird Rate of £451.20 (including VAT of £75.20).

Contact Telephone Number: __________________

Email: _______________________________

ASK THE EXPERTS – LIVE! (FREE TO CLUBS) • I would like to attend Ask The Experts – Live! • I will attend on my own

■

• I would like to bring colleagues Up to 3 ________

HAIL THE ALE BEER FESTIVAL (FREE TO CLUBS) • I would like to attend the Hail the Ale Beer festival • I will attend on my own

■

• I would like to bring colleagues Up to 3 ________

52 CLUB RUGBY

■

3 - 5 ________

■

3 - 5 ________

Other (please state) ________

SEND COMPLETED FORM TO CLUB RUGBY: BY POST: Club Awards, Club Rugby, Gainsborough House, 59-60 Thames Street, Windsor SL4 1TX BY EMAIL: Email your details to info@AlchemyContractPublishing.co.uk BY PHONE: Call in your details to 01753 272022

Other (please state) ________

BY FAX:

Fax this page to 01753 272021

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CLUB KITCHEN

Infora grilling? Get out the charcoal and check out the tongs – it’s BBQ time! Need some inspiration? Then look no further. The Booker BBQ experts have come up with low-cost high-quality ideas for a club BBQ which everyone will be talking about. Enjoy! Sticky Lemon Chicken Kebabs

CLUB KITCHEN CODES STICKY LEMON CHICKEN KEBABS CE Fresh Chicken Breast Fillets (M147180) Mixed Peppers (M107803) Onions (M116714) Lakeland Salted Butter (M126113) CL Garlic Puree (M083887) FF Lemons (M097149) Tate &Lyle Dark Soft Brown Sugar (M187987)

Cost per serving – £1.41

INSTRUCTIONS • Melt the butter, add the garlic, rind and juice of the lemon and the sugar. • Dice the chicken, mix with the marinade and refrigerate for at least 1 hour. • Prepare and dice the onion and peppers. • Alternately place the chicken, onion and peppers onto skewers. Baste with the remaining marinade. • Place onto the barbecue and cook for 10-15

54 CLUB RUGBY Honey Baked Goats Cheese

CL - Chef’s Larder FF - Farm Fresh CE - Chef’s Essentials CLP – Chef's Larder Premium

mins, until cooked through, turning occasionally.

Chefs Tip: If using wooden skewers, soak in cold water before using; they will burn less on the BBQ.

Spicy Salmon with Coriander

SPICY SALMON WITH CORIANDER CE Pacific Salmon Fillets (M123685) Lakeland Salted Butter (M126113) FF Coriander (M138078) CL Chilli Powder (M129646)

Cost per serving – £1.90 INSTRUCTIONS • Grease 1 side of a sheet of tin foil. • Melt the butter in a pan. Remove from the heat. Stir in the chopped coriander and the chilli powder. • Place the salmon on the foil and pour over the butter mixture. • Place on a pre-heated barbecue and cook for approx 15 mins, or until the fish flakes with a fork. ORIENTAL PORK STEAKS CLP British B/L Pork Loin (M126542) Euro Shopper Orange Juice (M126028) Blue Dragon Soy Sauce (M084563) McIlhenny Co. Tabasco Brand Pepper Sauce (M152256) FF Root Ginger (M107134) FF Oranges (M163515) CL Garlic Puree (M083887) CL Chilli Powder (M129646)

Cost per serving – £1.26

Oriental Pork Steaks INSTRUCTIONS • Mix together the orange juice, soy sauce, tabasco sauce, chopped ginger, orange zest, garlic and chilli powder. • Add the pork loin steak to the marinade, cover and refrigerate for at least 2 hours. Ideally overnight, turning occasionally.. • Remove the pork steaks from the marinade

and cook on a pre heated barbecue for 5 - 6 mins on each side, or until thoroughly cooked through.

Chefs Tip: Add some stock and honey to the marinade liquor, reduce down by half and whisk in a knob of butter (or thicken with cornflour) for a great sticky sauce to serve with the pork.

CLUB RUGBY 55

CLUB KITCHEN

Premium Burger on a Brioche Bun PREMIUM BURGER ON A BRIOCHE BUN Paragon Excellence Burger (M131202) Americana Range Brioche Bun (M181475) CL Battered Onion Rings (M163538) CE Unsmoked Rindless Back Bacon (M147175) CE Mild Grated White Cheese (M153117) CL Premium Extra Chunky Gourmet Chips (M182767) Salad Tomatoes (M097165) Florette Crispy Salad (M629340) Hellmann’s Real Mayonnaise (M270264) CL Barbecue Sauce (M114401)

Cost per serving – £2.77 INSTRUCTIONS • Defrost the buns. Cook the burger as per the on pack instructions. • Grill the bacon until crispy, deep fry the onion rings and chips. • Serve the burger on the bun with the mayonnaise, salad and tomato with the chips next to it. • Serve the BBQ Sauce separately.

Chefs Tip: Serve all of the above with a tossed mixed salad and some buttered baby new potatoes.

56 CLUB RUGBY

Tossed Mixed Salad

BABY NEW POTATOES FF Baby New Potatoes (M115542)

Cost per serving – £0.18 INSTRUCTIONS • Place the potatoes in boiling salted water and cook for 15 - 20 mins, until cooked through. • Drain well and serve with a knob of butter.

TOSSED MIXED SALAD Florette Crispy Salad (M629340) Fresh Baby Plum Tomatoes (M129466) FF Large Cucumber (M113463) Red Onions (M111479) Mixed Peppers (M107803) CL Classic French Dressing (M129892)

Cost per serving – £1.44 INSTRUCTIONS • Toss the salad leaves, diced cucumber, diced onion, diced peppers and halved tomatoes in the dressing. • Arrange in a large bowl.

Baby New Potatoes

FOR MORE INFORMATION For more information and menu ideas contact Booker. • t. 0845 60 12 999 • www.booker.co.uk

Creating Hospitality

AFFINITY

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ASK THE EXPERTS – WEB UPDATES

So you’re think of changing

your website?

Larrytech investigates the potential reasons your club may have for redesigning your website. Have a read through to get an insight into when a redevelopment of your website may, or may not, be applicable!

e hear all sorts of reasons from our clients as to why they want their website redesigned, ranging from ‘my website isn’t responsive and doesn’t work on mobiles’ to the more advanced ‘my whole business has transformed and the current website just doesn’t fit’. Whatever your reasons, be sure that you have a good one because a website redesign is not something that you should just undertake for the sake of it, and to stomach the time and cost there’s got to be a tangible benefit at the end of the process - be it more members or just more efficiency. So what are some key reasons for wanting a redesign? • Responsiveness – The value of a good mobile browsing experience is not to be underestimated. Not only from a user perspective with users becoming more aware of good and bad mobile experiences, but also from a search engine perspective with Google cracking down on non-responsive sites! [ See Club Mirror , April issue, page 48.] • A change of brand/new direction for your club – This is where a redesign is essential. Such a change means that not only will the whole website need to alter but the messaging and calls to action will also need to be re-thought. To try and shoehorn these into an existing website is almost certainly a mistake. The whole user journey is likely to be completely different and there’s nothing worse than having- for example – a new logo and colour scheme incorporated into a design that wasn’t built with it in the first place. • Stale and out of date – It’s usually vitally important to ensure your website is modern and cutting edge ( although this is dependent on your target audience and membership). A young, energetic target audience will embrace a new site but an older, more set in their ways target audience may hate the new layout as the button they always clicked on has moved; so judge this reason on who you’re looking to target. • Poor performance – This is often a good reason for change. If your website is performing poorly and losing you members then you need to find out why,

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as very small design tweaks on areas that have a clear call to action can often make a big difference to the amount of new people through the door of your club. Investigate this before deciding on a full blown redesign, but if something fundamentally isn’t working that can’t be easily changed then a redesign would be appropriate. • Website not aligned with business aims – This can either be a result of not getting your existing website aligned with business objectives when it was built, or the club changing and evolving. For example if you have a downloadable booking form on your website that visitors download and send in, you may want to look at taking this online as your club grows and evolves. In this instance having a booking system online can help scale your business as not only will the booking process become easier, the admin hassle of processing forms and payments will be greatly reduced as everything will be automated. • Keeping up with the competition – Another reason we often hear is people wanting to keep up with the competition, either because their largest competition has released a glamorous new website or because they have a few competitors that are always ahead of them in search engines. Keeping up with your competition is vital, but don’t forget that their new site you’re jealous of may not be ideal for your target audience so give a little time to see how they’re doing before following blindly down the same path. • It just doesn’t have that wow factor – Be careful with this one as this can often be very subjective and result in unnecessary change for change’s sake. It’s very easy to look at your own website all the time and fall out of love with it for no real reason. Unless you’re getting a lot of feedback from external people actually visiting your website then think carefully about this and possibly ask a group of impartial people for their thoughts. You may find that actually it’s just you who thinks the site doesn’t have the wow factor when in reality it’s very popular with those who matter. • Poor search engine performance – Poor search engine performance can lead to people thinking

they need a redesign. This is the reason most dependent on the quality of your site as it is. If your website is good visually, optimised for mobile devices and generally performs well but just doesn’t get enough traffic, work to optimise with what you have got as often a few tweaks to both the technical and content structure of the site can see big search engine improvements very quickly. • Out of date content management – Nowadays content management on the website is a given. Any CMS (content management system) worth its salt can give you control over what you want to manage on your website so if you don’t have a CMS that offers this, that’s often a good reason to change. Although value becomes a big factor here. What are going to be the tangible benefits of having improved content management? A club, for example that can’t update the events calendar on their website will hugely benefit from the improved performance and smart visual look of an interactive calendar, but a club that wants to manage the ‘about us’ page of their website will likely not get tangible benefits from moving their website to an improved CMS. So what to do? Well, whatever your reasons hopefully the above has given you some kind of insight into the benefits, or potentially otherwise of a redesign and if you are looking at overhauling your site make sure you think carefully about why and make sure you’re doing it for the right reasons, not just the sake of it! Still not sure? Then have a chat with us. We’re the experts – it’s what we do. We can take a good look through all potential benefits and drawbacks of a redesign and advise on an appropriate solution, and on when (and if) to take action.

CONTACT DETAILS If your website is looking a bit tired and outdated and you’re after a brand spanking new site or, if you want to add more features or just want to discuss how your current site could be updated, please get in touch with Larrytech by email to sales@larrytech.com or call the team on 01892 888011.

ASK THE EXPERTS – SOCIAL MEDIA ADVERTISING

Do Facebook ads

really work? In the ever changing world of social media, should clubs be paying to promote club activities? The folk at Larrytech take us on a Facebook journey.

ith the Facebook algorithm changes that have taken place over the last couple of years only a fraction of your fans see your Facebook posts, which means fewer clicks, comments and shares. Whereas Facebook once encouraged businesses to acquire as many followers as possible, it now seems to be steering businesses towards taking out advertisements. Facebook’s reasoning is that there is more content competing to appear in newsfeeds, and that they want people’s newsfeeds to only contain posts that are of relevance and interest to them. The aim is to give users high quality original content and less spam. But do ads on social media really work? The aim of any kind of marketing is to stay in the minds of your audience, and obviously advertising puts you in people’s minds, if they see it, and more so if they relate to it. The Nielsen Trust’s study in advertising last year listed the percentage of global online consumers indicating that they completely or somewhat trust various forms, and showed that 84% of people trust recommendations from people they know, 64% trust consumer opinions posted online but only 48% trust ads on social networks. Although the ads clearly come way behind personal recommendations and online consumer opinions, 48% is still quite high and advertising has its place and can be used to fill a gap, and can be bought and controlled. Additionally, the targeted demographics Facebook ad options you have make them very attractive with you being able to pinpoint your perfect member demographic with every ad you post. Clearly, however, it is important to also generate organic engagement on Facebook to stay on top of your audience’s minds and to show them the connection between your friends and your club because people trust friends’ opinions. According to Media Bistro’s research Social Impact on Purchase Decisions – 2014, 38% of

Facebook users report having purchased a product after liking or sharing it on the network. This figure is 29% for Pinterest and 22% on Twitter. Just under 80% of respondents said that companies’ social posts do impact their purchase decisions and 41% said they just came across the item they purchased and hadn’t previously thought of buying it. It is these two latter categories that support the contention that social media advertising works. Social media advertisements need to be combined with the right kind of social media engagement; there is no point in posting photos of cute kittens which get dozens of likes, if your aim is to encourage members to come to a darts fundraising event! Create content with the intention of generating engagement around your club which your audience will see as positive connections between them and the club (therefore making them more likely to visit you).

The key is connecting the club to the member/potential member to fuel social spread through organic word of mouth. For this you will need unique, relevant, quality content that will result in them taking the desired action. In conclusion, now is a really good time to be investing in Facebook ads – they’re relatively costeffective and you can reach a very targeted audience extremely quickly.

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ASK THE EXPERTS – REFRIGERATION

Cool advice on buying and maintaining fridges No-nonsense advice on operating your fridge with maximum energy efficiency, plus what to look out for in new equipment. More energy efficiency from the fridges you already have Location, location, location. One of the commonest forms of ‘fridge abuse’ is, quite simply, putting it in the wrong place, so that there is inadequate ventilation. This means it has to work much harder to maintain temperature. Make sure your fridge has plenty of ventilation and make sure staff don’t block it (for example, by storing trays beside the cabinet’s ventilation panels). Make the kitchen cooler Making better use of the kitchen’s ventilation could drop the ambient temperature by a degree or two, which means the fridges will need less energy (plus, your staff will be more comfortable). Equally, putting your fridge in a cooler part of the kitchen, away from the hot cooking equipment, will mean it doesn’t have to work so hard. Overloading Another common abuse is to overload fridges. This affects the internal airflow, reducing the cabinet’s or coldroom’s ability to chill effectively. Again, the system will constantly work to try to rectify the problem and energy will be wasted. Internal layout Make sure your shelves are properly spaced out and, if you’re storing big boxes, make sure they don’t block the airflow. Shut that door Obvious but, almost unbelievably, another common abuse. Always shut the fridge, freezer or coldroom door and NEVER prop them open! If you’re constantly going in and out of a coldroom, fit a plastic strip curtain to keep the cold in. Turn off the burners A common practise in kitchens is to leave gas burners on. This raises the kitchen temperature and causes fridges to work much harder than necessary. So turn burners off when they’re not in use. Choosing energy-efficient refrigeration Enhanced Capital Allowance (ECA) tax scheme for businesses: it saves energy and saves you money. If you can, choose a fridge that’s ECA accredited.

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This government sponsored scheme means the fridges are recognised as energy efficient. Plus you may be able to claim 100% tax allowance in the first year when purchasing the cabinets. Save energy with drawer and half door cabinets Fridges using drawers and half-doors (as opposed to full doors) are increasingly popular because they hold temperature better, since you only access the part of the fridge you need. They won’t suit everyone, but are simple and effective energy savers. With insulation, go thick The thicker the insulation, the less cold the fridge

loses and the less impact the warm kitchen has. So the less energy you use to maintain temperature. Consider remote refrigeration systems This is where several cabinets and coldrooms are powered from one refrigeration system, usually sited outside, often on the roof. Systems like Williams unique Glycol are not only more energy efficient, they also chill more quickly and remove the heat and sound produced by stand-alone fridges from the kitchen. Further information Manufacturers are continuing the battle to make their products ever more energy efficient, so keep an eye out for their latest products.

ASK THE EXPERTS – OUTDOORS INSURANCE

How to protect your

outdoor spaces As our thoughts turn to warmer days and lighter evenings it could be that you are planning to make the most of any outside space. But when members and guests move outside, where do you stand with your insurance? What sorts of things might your insurance cover and what do you need to do to protect yourself? AON’s Andy Kitchener explains. There are a number of common issues which tend to be raised at this time of year. Property kept in the open including garden furniture & ornaments Find out what property is covered if it is left outside but still within the boundaries of the premises, and to what value. Slips and trips on outside paving stones, paths etc A clear statement of health & safety policy and risk assessment as well as an accident reporting and investigation system should help to reduce Public

Liability claims and help defend against them. Bouncy Castles Often Bouncy Castles are not covered as standard in your insurance policy. Any hired in bouncy castles should come with their own Public Liability Insurance. Be sure to confirm this with the supplier and check your policy wording for any terms and conditions that apply. Children/Young Adults Young children provide a different set of potential risks and there may be more than usual around your business at this time of year. Always ensure

• Please note that this is not designed as a definitive list and that risk assessments should be carried out in all instances. Please take all reasonable steps to limit the exposure to risks for your business, staff and the general public. Whilst care has been taken in the production of this article and the information contained within it has been obtained from sources that Aon UK Limited believes to be reliable, Aon UK Limited does not warrant, represent or guarantee the accuracy, adequacy, completeness or fitness for any purpose of the document or any part of it and can accept no liability for any loss incurred in any way whatsoever by any person who may rely on it. In any case any recipient shall be entirely responsible for the use to which it puts this document.

that all private areas are kept locked and that all cleaning chemicals and products are kept out of reach. Proper risk assessments should be carried out when considering the potential dangers to children and young people. Outside Catering Check what stock or contents are covered by your policy when you are providing outside catering. Also find out if any restrictions apply.

CONTACT DETAILS For further information call Andy Kitchener on 0845 844 5000. Aon UK Limited Registered Office: 8 Devonshire Square, London EC2M 4PL. Registered No. 210725. VAT Registration No. 480 8401 48. Aon UK Limited is authorised and regulated by the Financial Conduct Authority. FCA registration No. 310451. TD7033

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