AT THE HEART OF THE RUGBY COMMUNITY
ISSUE 5
Lift off!
Can England win their first Six Nations title since 2011?
The 2016 Six Nations
Sporting fixtures – who’s showing what and when
Entries now open for ‘Rugby Club of the Year’
www.clubrugby.org.uk
How to make your clubhouse more profitable
WELCOME
Welcome
In this issue
Ashley Cairns
Haley Cox
Tracey Crouch
Sean Ferris
Karen Foreman
Lawrence Hardcastle
Andy Kitchener
Mark Newton
Jonathan Pedley
Victoria Romero-Trigo
Caroline Scoular
James Stibbs
Welcome to Issue 5 of Club Rugby, the magazine for grassroots rugby clubs, the backbone of the sport. As well as looking ahead at the upcoming RBS 6 Nations Championship – the highlight of the sporting year for most rugby supporters – we bring you top advice on a range of topics aimed squarely at helping you to make your club run more profitably and efficiently. Whether it’s the latest drinks brand intelligence that will help you decide which products are likely to prove most popular with your members, catering tips from the experts, professional advice on legal and insurance matters pertaining to clubs or recommendations on the latest equipment for your clubhouse, Club Rugby is packed with useful information. On page 9, we report on the Government’s recently announced sports strategy which will concentrate on investing in sports projects that have a meaningful, measurable impact on improving people’s lives, something that will no doubt be great news for rugby clubs all over the country. November saw the Club Awards 2015 taking place in Manchester and, as you’d expect, the category of ‘Rugby Club of the Year’ was hotly contested with a number of outstanding clubs shortlisted. In the end, it was Cheltenham RFC who took the honours for the South, while Burton RFC was honoured as the North’s top rugby club. As you’ll see in our report on page 14, the Gala Awards dinner was a fantastic occasion, hosted expertly by broadcaster and rugby aficionado John Inverdale. If you would like to put your club forward for the 2016 Club Awards we’d love to hear from you. It’s a great opportunity to receive some recognition for all the hard work that is being done in your club week-in, week-out throughout the year. The deadline for entries is June 30 so please turn to page 17 for our Express Entry Form and you and your fellow club members could be up on stage receiving an award in November. Whichever team you support, I hope you enjoy the Six Nations!
Editor Justin O’Regan Business Editor Caroline Scoular Web Editor Lawrence Hardcastle Design David Foster Events Karen Foreman, Jill Slingsby Circulation Jon Hardy Accounts Michael Jeffries, Pam Attrill Publisher Sean Ferris
Club Rugby is published by Alchemy Contract Publishing (ACP) Ltd. Club Rugby is a sister title to ACP’s Club Mirror, Clubhouse Europe and Sports4Bars.com 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.
JUSTIN O’REGAN CLUB RUGBY 3
Contents 24
34
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6 News Time to enter the Rugby Club of the Year Award; 2015 winners announced; rugby supports national charity event. Plus: Rugby Expo – review of 2015 and plans for 2016.
24 Six Nations – the ones to watch 9 News special In December 2015 the government announced its new sports strategy, targeting a far broader age group than previously. Sports Minister Tracey Crouch explains.
11 Rugby Club of the Year Club Rugby is delighted to present the 2015 Rugby Club of the Year winners. Join us as we re-live a top night of celebration..
16 Call for entries
36
Could your club be Rugby Club of the Year 2016? Fill in the speedy Express Entry Form to find out.
20 Six Nations – preview Top comment from leading players and coaches as the drama is set to unfold in the RBS 6 Nations title.
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Just which players will be making their mark in the 2016 Six Nations Champions? Club Rugby analysis of the ones to watch.
28 Viva Aviva! The Aviva Premiership is reaching the business end of the season. Club Rugby’s predictions for the ultimate tournament winner.
31 European Rugby Champions Cup Preview Who could have forecast such a dramatic final weekend of the Cup's Pool stage? And will Saracen's ultimately prevail? We think so!
34 Top live sport coming your way There are plenty of Big Games coming up so be sure not to miss them. Sister website Sports4Bars.com highlights the big events coming to the club screens and reveals which channels are screening them.
36 Valuing volunteers
42 Insure for all you’re worth
James Stibbs, Head of Communications for the Sport & Recreation Alliance, examines the importance of encouraging club volunteers.
The problem of under-insuring club assets appears to be getting worse.
43 Theft – it isn’t always a stranger 40 Membership matters Disciplinary processes are often time consuming and they can be expensive if handled incorrectly. Expert advice from legal expert Alex Peebles.
41 Mobility compliance Mick van der Stock, from UK mobility and maintenance specialist, Pickerings, explores this important issue.
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is often seen as a benchmark for the club’s overall quality. Top tips on being cask-perfect.
56 Winning with wine
Theft by an employee or club official is thankfully relatively rare. But how do you handle it when the unthinkable happens?
A few simple tweaks can make all the difference to how effective your wine list is in helping you to sell more wine. Advice on creating the perfect wine list for your club.
45 Bank balances and club coffers
58 Food trends in 2016
Keeping the club’s bank balance in the black might not always be easy. But there are some simple steps which can help keep money in the account and creditors away from the club doors.
Everybody wants to be on top of the latest trends and catering is no exception. So what’s hot for 2016?
46 Brands Report special
Michelin-starred chef Glynn Purnell shares tips on saving energy in the club kitchen.
The UK's Top 10 club spirits brands, Top 10 packaged drinks and Top 10 keg and cask beers.
52 All Hail the Ale A quality cask ale offer reflects well on the club and
60 Keeping kitchen costs down
61 Kings of the kitchen Banqueting can be a real profit booster for clubs across the country.
CLUB RUGBY 5
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News from the touchline RFU greenlights 100 artificial rugby pitches The RFU has approved a strategy to invest in Artificial Grass Pitches (AGP), aiming to install 100 artificial, floodlit pitches across England over a four-year period. This significant capital investment will fund two types of pitches in locations across the country to ensure maximum access and rugby participation: 60 on rugby club sites to be used by the host club and other local clubs, enabling games to be played and training to be maximised, plus 40 on community sites with a guaranteed number of hours for use by rugby. The major driver for installing artificial pitches is to sustain and grow participation in the game against a backdrop of increasing pressure on natural turf pitches, changing player expectations, competition from other sports investing in artificial pitches and changing weather conditions. Over the past four years, RFU data shows that wetter winters are having a serious impact on the rugby season. In February 2014, 1,766 adult games were lost over two weekends due to bad weather and over 600 natural turf pitches remained unplayable for three weeks afterwards.
Award for Tag Rugby Trust at Rugby Expo Tag Rugby Trust was announced as winner of the International Social and Community Rugby Event/Programme of the Year Award at November’s Rugby Expo 2015, staged at Twickenham Stadium. The Trust won the award for its Uganda Programme and delivery of the 2015 National Tag Championships, which saw more than 240 boys and girls take part in the competition in Kampala earlier this year. The Trust has been active in Uganda for over 10 years, training local coaches and providing equipment across the country. Meanwhile, Darlington Mowden Park was highly commended in the same category for its All Blacks Community Open Event and Warsaw Rugby Festival. The judging panel comprised England legend Martin Johnson, Rhino Rugby CEO Reg Clark and Director of Fourth Dimension and former Welsh International Tony Copsey. 6 CLUB RUGBY
Barbarians set for Boks showdown at Wembley The Baa-Baas will take on South Africa at Wembley Stadium in November
The Barbarians - renowned as the world’s most famous invitational side - will return to Wembley Stadium this year when they take on South Africa for the first time since 2010. Tickets are now on sale for their meeting with the Springboks at the home of English football on Saturday, November 5 (3pm). It is the Barbarians’ first appearance at Wembley since the Olympic Centenary match
against Australia in 2008 and they will be taking on the Springboks for the eighth time since 1952. Australia’s Drew Mitchell scored two tries for the Barbarians in a 26-20 win at Twickenham when they last met in 2010. A stellar cast has appeared in previous fixtures with the likes of Christian Cullen, Brian O’Driscoll, Lawrence Dallaglio, Matt
Giteau and Jason Robinson all lining up against the Springboks since the turn of the century and the selectors are sure to cast their net wide in order to bring some dazzlingly talented players to Wembley for this showdown. “Our links with South Africa date back to the first match in 1952 and playing them at Wembley will be another exciting chapter in the story,” said Barbarians President Micky Steele-Bodger. “Many of the greatest Springboks players have represented the club with great skill and it should be a marvellous contest in the best traditions of the game. I am sure supporters of both sides will enjoy a thrilling game next November.” SARU CEO Jurie Roux said: “The rivalry between the Boks and the Baa Baas goes back many years and has provided many historic occasions. “To play them at Wembley for the first time will add a new chapter and provide the Springboks with an ideal start to their European tour.”
Rugby stars turn out for music charity dinner Mike Tindall MBE, the England, Bath, Gloucester and Barbarians rugby player, was recently honoured at the 21st Six Nations Rugby Dinner at London’s Grosvenor House Hotel, raising funds for music therapy charity Nordoff Robbins. The event was attended by a scrum of rugby stars including Andy Beattie, Ugo Monye and Jeremy Guscott, and on the list of illustrious VIPs attending were Zara Phillips, Katherine Jenkins, Imogen Thomas, Ollie Locke, Georgia Toffolo and Millie Wilkinson from Made In Chelsea with entertainment provided by music superstars Stereophonics and classical singer Camilla Kerslake. The dinner, which was held in partnership with O2 and Tesco, included the auction of items such as signed David
Bowie Hunky Dory Album Artwork which sold for £20,000 and a Brian May guitar which went for £7,500. Mike Tindall said: “I feel very privileged to be the honouree at this year’s Nordoff Robbins rugby dinner. “Nordoff Robbins is a charity that delivers life-changing music therapy to people with a range of challenges, and I am truly proud to be a part of this wonderful event which raises money to help their work continue” Nordoff Robbins is a national music therapy charity dedicated to transforming the lives of vulnerable children and adults across the UK. It uses music therapy to help people with a range of conditions such as autism, dementia, mental health problems, stroke,
Mike Tindall
brain injury, depression and life-threatening or terminal illnesses, such as cancer. Last year, the event honoured England and Harlequins player Nick Easter, and since the event launched in 2006, over £1.3 million has been raised for Nordoff Robbins with many top professional rugby players getting behind the charity.
Rugby Clubs of the Year crowned Burton RFC and Cheltenham RFC pick up their trophies at the 2015 Club Awards
Calling all rugby clubs! Presented at a prestigious Awards ceremony in November, the Rugby Club of the Year Award recognises the commitment of clubs, committees and individuals who ensure a healthy future for their clubs. Why enter?
Apart from letting members and local press know that you’re the best, all finalists win the opportunity to appear on set at BT Sport’s acclaimed rugby programme Rugby Tonight. And there’s also the chance to win Aviva Premiership/European Champions Cup tickets, a cellar makeover and many other prizes. Does your club have/do THREE OR MORE of the following? • A turnover of £100,000 or more? • Provide regular entertainment? • Have a busy bar?
Get the full TV listings for the Six Nations With ITV and BBC sharing the live coverage of the Six Nations for the first time ever, make sure you know exactly when all the games are being shown throughout February and March. For the full schedule, see page 22 . On pages 34-35 we also have full details of some of the other live sport showing on TV.
• Have a thriving junior section? • Encourage new members? • Play an important role at the heart of the community? • Promote the game of rugby? • Have a popular food menu? • Keep up-to-date with the latest drinks on the market? Whatever the size of your club, 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. Individuals and committees are also eligible for separate Awards categories. So if you think your club’s achievements deserve recognition, the deadline for entry is June 30, 2016. Turn to page 17 for our Express Entry Form.
The winners of the 2015 Rugby Club of the Year Award were announced at the 2015 Club Awards on November 26 last year at a sparkling Awards Ceremony in Manchester, hosted by sports presenter John Inverdale. Burton Rugby Club won the accolade of
Northern Rugby Club of the Year and Cheltenham Rugby Club proved victorious for the South. For a full report on the 2015 Club Awards and the winners in each category, turn to page 14 of this issue.
Dirty Rucker beer back on tap for Six Nations Following its launch for the Rugby World Cup in 2015, Wadworth’s popular Dirty Rucker will be making a comeback for the Six Nations tournament 2016. “Dirty Rucker was our most successful seasonal launch to date,” said Ellie Alderton, Wadworth Beer Category Marketing Manager. “Advance sales were amazing, and despite the early exit of England from the tournament, Dirty Rucker went on to beat all our previous sales targets.” The rich ruby English bitter will be back on the pumps for the Six Nations and Wadworth is hoping that the 3.9 % ABV beer will prove popular once again with rugby fans.
England Legends take on Irish counterparts on February 26 Some of the rugby stars of yesteryear will be in action at the Twickenham Stoop on Friday February 26 at 7.45pm when an England Legends XV, captained by Lewis Moody, takes on their Irish counterparts, led by Shane Byrne. The match will raise valuable funds for both English and Irish charities. This year’s beneficiaries will be The RPA’s Restart Rugby – The Players Charity; the RFU’s Injured Players Foundation, the IRFU Charitable Trust, The IRUPA and The Lewis Moody Foundation. The team sheets are already looking extremely exciting, and more big-name players are set to be added to the squads. Already confirmed for England are Ugo Monye, Mike Tindall, Sam Vesty, Iain
Balshaw, Ollie Smith, George Chuter, Hugh Vyvyan, Paul Volley, Kevin Yates and Spencer Brown, while Ireland will call on the likes of Shane Jennings, Gordon D’Arcy, Mal O’Kelly, Paddy Johns, Simon Keogh, Andy Dunne, Tony Buckley, Mick Galwey and Justin Bishop. CLUB RUGBY 7
NEWS SPECIAL – RUGBY EXPO
Rugby Expo moves venue Rugby Expo has changed venues for 2016, moving to Ricoh Arena as part of a partnership with Wasps Rugby Club. The event had been hosted at Twickenham since 2011.
T
he move to the Midlands venue is expected to broaden the reach of Expo, with 75% of the country within a two-hour drive of the stadium. Community clubs from across the country will be able to attend the second day of Rugby Expo free of charge. Jonathan Wilson, Event Director for Rugby Expo said: “We are really excited by the opportunity presented to us by Wasps when we first initiated conversations to move the event to the Ricoh Arena. We want to create a truly national event and welcome more clubs from both the professional game and community game, grow the number of exhibitors and partners and moving to the Ricoh Arena helps facilitates this growth.” Wasps Group CEO, David Armstrong, said: “We are delighted that the Ricoh Arena has been chosen to host Rugby Expo for the foreseeable future. The Ricoh Arena is the perfect environment in which to
bring together sport and business and we look forward to welcoming a range of rugby businesses and supporters, from both the elite and community based game.”
Rugby Expo 2016 will take place at the Ricoh Arena on November 2-3. • www.rugbyexpo.com
New structures a success says ECPR Chairman The new formats for the European Champions Cup and European Challenge Cup have proved a success and provide the ideal conditions for club sides to grow according to Simon Halliday, Chairman of European Professional Club Rugby (EPCR). Speaking at November’s Rugby Expo, Halliday said: “With the birth of the new structures we were looking for each side to be able to bring the rugby they play in their leagues into Europe. We don’t want just one or
two teams to dominate, and it is a major concern for us in terms of everybody being able to compete.” Creating a platform for developing nations to compete in Europe was also a major consideration, explained Halliday. “We are open to them and Enisei-STM are the example of that this year, but there are also clubs from Spain, Italy, Belgium, and Georgia who are also being touted as the up-andcoming teams,” he said.
Women’s Rugby expects Olympic boost Rugby’s Olympic campaign can spark another surge in women’s engagement, according to 1994 World Cup winner and RFU Head of Performance Nicky Ponsford. “It will be a magical experience and will put rugby in a different sphere,” she said. “The number of people seeing rugby playing for the first time, and seeing women playing it, is potentially transformational ... We will see girls coming into the game that are desperate to go to the Olympics. It will inspire a generation.” Ponsford, also said that Sevens should be promoted more effectively. “It is a huge opportunity to set the game on an entirely different level,” she said.
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Stuart Grainger
RFU mission to grow rugby Investing in club facilities, safety on the pitch, seeking new rugby players and encouraging former players to return to the pitches are all part of the RFU’s mission statement according to RFU Rugby Development Director, Steve Grainger. The World Cup had been an ‘incredibly inspiring tournament and an advert for our game’, he said, speaking at Ruby Expo: “The fantastic atmosphere and thousands of people coming into the country did more for rugby than anything else, but of course we would have had more people coming to rugby and sticking around if the team had gone all the way.”
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NEWS SPECIAL – GOVERNMENT’S SPORTS STRATEGY
Government’s strategy to strengthen UK sport Good news for rugby clubs and sports clubs came in December 2015 with the government’s announcement of a new sports strategy. The new strategy is to target a far broader age group than before with Sport England’s remit shifting from 14 year-olds and over to investing in five year olds through to pensioners.
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ublic investment into community sport is to reach children as young as five as part of the government’s new strategy on sport announced by Sports Minister Tracey Crouch on December 17, 2015. Sport England will now be investing in sport for those aged five years old and upwards in a bid to create a more active nation. Investment will be targeted at sport projects that have a meaningful, measurable impact on how they are improving people’s lives – from helping young people gain skills to get into work, to tackling social inclusion and improving physical and mental health. Funding will also be targeted at groups who have low participation rates to encourage those who do not take part in sport and physical activity to get involved. This includes supporting women, disabled people, those in lower socioeconomic groups and older people. Sport England will set up a new fund in 2016 to get inactive people physically active and will support and measure participation in sport and wider physical activity going forward. At the elite end of sport, government is supporting the UK’s Olympic and Paralympic athletes beyond Rio 2016 through to Tokyo 2020 with increased exchequer funding. Sports Minister Tracey Crouch said: “Sport has an incredible power to do social good and that is what our new strategy is all about. We will invest in sport and physical activity that shows how it can have a positive impact on people’s lives, how it brings communities together while ensuring it continues to make a significant contribution to the economy too. “We want to give everyone the best possible experience of sport from the earliest age which is why Sport England will now support children from five years old. We also want to maintain Britain’s reputation as one of the leading nations in the world for putting on major sporting events while making sure we are the best in the world on good governance too. “On sports governance, UK Sport and Sport England, along with the other Home Nation Sports Councils, will agree a new UK-wide sports governance code by September 2016.
Tracey Crouch, Sports Minister.
“This will unify the approach by sports governing bodies to governance and look at areas such as board composition, representation and transparency. The code will be mandatory for all sports bodies that want to receive public funding from 2017. “Government has also agreed with the Premier League that, given the increase in their broadcasting income, the League will at least double their investment in grassroots football over the coming three seasons, that will help improve facilities and grow football across the country. “Exact details of the deal will be finalised pending
Sports investment will now target five year-olds and upwards.
“
Sport has an incredible power to do social good and that is what our new strategy is all about.
”
the outcome of the Ofcom investigation into how the Premier League sells its broadcasting rights. “Upholding the integrity of sport is an important part of the strategy and government will review the effectiveness of its existing legislative structure on dealing with corruption in sport. Tackling corruption in sport will also be a key part of the Prime Minister’s International Anti-Corruption summit in London [2016]. “As well as rooting out corruption, all in the sports sector have a duty of care to those that participate in sport – whether at the grassroots or elite level. Baroness Tanni Grey-Thompson has been appointed to lead an independent working group to do detailed work in this area so that everyone can participate safely in sport. This will mean elite athletes have plans and opportunities for other careers when their playing days are over, their sporting career is cut short by injury, or if they are released by clubs or governing bodies. “In order to help maximise sports’ contribution to the economy, the government, UK Sport, the Home Nations’ Sport’s Councils and the devolved administrations will work together on a new strategy for Britain to bid for and host some of the biggest events in world sport in the years to come. “Government is also to facilitate discussions between the home nation football, cricket and rugby governing bodies and our successful Olympic and Paralympic sports that have enjoyed phenomenal success in the last two Games. This will ensure that no stone is left unturned to help home nation success at future World Cups in the major team sports.”
CLUB RUGBY 9
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RUGBY CLUB OF THE YEAR AWARD
And the winners are... Club Rugby is delighted to present the 2015 Rugby Club of the Year winners. The night of celebration began with a drinks reception for entrants as well as a reception for Club associations including Sport England, Sports and Recreation Alliance and the RFU, sponsored by Carlsberg UK and BT Sport. Then came the big event â&#x20AC;&#x201C; the 2015 Gala Dinner and Awards, presented by host John Inverdale with a little help from Austin Healy. Congratulations to all of our winners, to every finalist and to every club who entered.
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RUGBY CLUB OF THE YEAR AWARD
Welcome to the 2015 Club Awards For those of you who couldnâ&#x20AC;&#x2122;t make it to Manchester last November this is for you. Meet the team, the judges, our host and, of course the the winners.
The RFU's Alex Thompson.
Sport England's Richard Davis-Boreham.
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CLUB AWARDS GALA DINNER MENU TO START Ham Hock Terrine with Piccalilli, Slow Roasted Tomatoes, Onion Bread and Celery Cream *** MAIN COURSE Rump of Lamb served with Dauphinoise Potatoes, Red Cabbage, Carrots and a Redcurrant Jus *** DESSERT Light Banana Sponge with Warm Ginger Syrup and Cookies *** COFFEE Freshly Brewed Coffee and Petit Fours
Wines accompanying the meal from Crown Cellars
Booker â&#x20AC;&#x201C; proud provider of the Rump of Lamb
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RUGBY CLUB OF THE YEAR AWARD
Rugby Club
SPONSORED BY
Burton Rugby Club (From the North) Judges’ comments: Founded in 1870 Burton Rugby Club is the 20th oldest rugby club in the world. “We have one of the biggest junior set-ups,” says the club’s Philip Foster. “The club runs junior rugby teams from the age of five up to the age of 19. We have a presence in schools and a lot of interschools matches and competitions are staged at the club so we do catch them young. We also have rugby tours and children’s parties.” The club also promotes itself through food fairs and through the Chamber of Commerce. “Facebook and Twitter are big as well and we have plenty of volunteers who make sure everything we’re doing is covered on there,” says Philip.
Rugby legend Austin Healy read out the nominations for the 2015 Rugby Club of the Year.
Club Rugby’s Sean Ferris, far left, presents the Award to joint winners Burton Rugby Club and Cheltenham Rugby Club.
Cheltenham Rugby Club (From the South) Judges’ comments: Cheltenham Rugby Club has celebrated its 125th anniversary. “The high point of our celebrations was the visit of the New Zealand Rugby Union President Ian MacRae,” says David Evans, Administrative Chairman. “We were also visited by All-Black legend Sean Fitzpatrick, World Cup winner Will Greenwood and leading referee Chris Whyte.” During the World Cup Tonga and Argentina used the clubhouse as a base and the Webb Ellis Cup was brought to the club on July 16 as it toured the country. More than 500 people had their picture taken with it. “At the same time we inaugurated a new pitch so we now have 19 acres of pitches at Newland, and we have launched a new appeal to raise £50,000 for new changing rooms as the club continues to expand – notably in women’s rugby,” says David.
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Speaking from the BT Sport studio, Robbie Savage and Darren Fletcher wished all 2015 Club Awards finalists good luck before handing back to John Inverdale at the live event in Manchester.
As sponsor of Rugby Club of the Year, BT Sport is involved from start to finish, with guest appearances of players, presenters and some serious bits of silver!
Left: BT Sport invited English international rugby union player Ugo Monye on stage in 2014 to discuss his thoughts on the 2015 World Cup with sports presenter John Inverdale. Ugo, who played for Harlequins in the Aviva Premiership, celebrated rugby at every level, and discussed how life-changing his own first venture into the sport had been. He scored his first England try in the 2009 Six Nations (against Scotland at Twickenham), was selected for the 2009 Lions tour, helped Harlequins win the Amlin Challenge Cup and was named in the England training squad for the 2011 Rugby World Cup.
Above: From BT Sportâ&#x20AC;&#x2122;s Rugby Tonight studio in London, Ben Kay wished everyone a great evening at the 2014 Awards.
CALL FOR ENTRIES... To enter this yearâ&#x20AC;&#x2122;s Rugby Club of the Year Award, turn the page.
CLUB RUGBY 15
CLUB AWARDS 2016
Your industry
needs you
The Club Awards are back. And we want you to enter. The Club Awards recognise the commitment of clubs, committees and individuals who work to ensure a healthy future for their clubs.
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.
IT COULD BE YOU Do you think you could be a finalist? Do you have what it takes to beat the best and stand out from the rest?
WHY ENTER? All finalists win the opportunity to appear on set at BT Sport’s acclaimed rugby programme Rugby Tonight, as well as the chance to win Aviva Premiership/Champions Cup tickets, a cellar make-over and many other prizes.
Does your club have/do THREE OR MORE of the following? • A turnover of £100,000 or more? • Provide regular entertainment? • Have a busy bar? • Have a popular food menu? • Have a thriving junior section? • Encourage new members? • Keep up-to-date with the latest drinks on the market? • Play an important role at the heart of the community? • Promote the game of rugby?
In addition: 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 Finalists will enjoy: • Two FREE tickets to the Gala Dinner and Awards ceremony • Three-course Gala Dinner • Entertainment from a celebrity host • Certificate for all finalists • Award for category winners • Coverage in Club Rugby magazine • Possible appearance on BT Sports Rugby Tonight • Chance to win Aviva Premiership/Champions Cup tickets • Chance to win a clubhouse cellar make-over and many other prizes.
So what are you waiting for? Fill in the form opposite, email us or fax us We look forward to your entry!
DEADLINE: JUNE 30, 2016 – Tel: 01753 272022 Fax: 01753 272021 16 CLUB RUGBY
ENTRY FORM:
CLUB AWARDS 2016
IS THIS YOU? Are you proud of your teamwork?
Please enter my rugby club for the 2016 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 2016, 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: JUNE 30, 2016 â&#x20AC;&#x201C; Tel: 01753 272022 Fax: 01753 272021
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SIX NATIONS – PREVIEW England and France both have new coaches at the helm this season.
Starting afresh There’s a touch of the unknown about the upcoming RBS 6 Nations Championship with some new faces on the scene, including former Australia and Japan coach Eddie Jones, who will be making his tournament debut in charge of England. Club Rugby looks ahead to a much-anticipated competition
N
ow that the dust has settled on the 2015 Rugby World Cup, there's a real sense of new beginnings for many of the teams involved in the upcoming 2016 RBS 6 Nations Championship as the nations embark on the fouryear cycle that will see them building towards RWC 2019 in Japan. The influx of new talent – both in a playing and coaching capacity – adds a real touch of the unknown to what is about to unfold leading to an even greater sense of excitement about the 15 games ahead of us. Of course, it is England who have made the cleanest break between the immediate past and the future with the wholesale jettisoning of their entire coaching team following a disastrous World Cup campaign which saw a host nation fail to reach the knockout stages of the tournament for the first time ever.
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Head Coach Stuart Lancaster nobly fell on his sword to be replaced by former Australia and Japan coach Eddie Jones – a wily and experienced operator at international level – and there is an expectation that England will start to use their considerable financial and numerical advantage to erase their reputation as one of international rugby's greatest under-performers. Certainly, as befits a man of his forthright reputation, Jones has made it very clear from the outset that he has taken on the England job to win titles and the Twickenham faithful will be demanding success from the outset. Jones has already proven that he is unafraid to make bold calls with the installation of Northampton Saints 'bad boy' hooker Dylan Hartley as his new captain. The New Zealandborn forward has amassed more than his fair share of disciplinary problems during his career –
famously missing out on both a Lions tour and two World Cups due to suspensions – which makes him something of a risky choice as skipper. On the credit side, Hartley is a hugely experienced leader, having captained Northampton Saints for six years, as well as leading England on one occasion – against South Africa in 2012 - and is also a seasoned international with 66 appearances for his country. Jones, for one, certainly has no doubts about Hartley's ability to fill the role. “Dylan is an honest, hardworking bloke and I admire his aggressive and uncompromising approach to playing rugby,” he said. “As a former captain of Northampton and someone who has a lot of experience playing for England I have every faith he will lead the team tactically and passionately. English rugby is indebted to Northampton to have produced such
a fine player and we think he has all the qualities needed to lead this group of players. “Dylan can lead the side with the sort of attitude we want. We want a team with an uncompromising feel about it. The biggest risk was to not take a risk.” In terms of his wider Six Nations squad, Jones has also taken a few risks by naming seven uncapped players, including highly rated Saracens forward Maro Itoje, young Northampton tighthead prop Paul Hill and Josh 'son of Bill' Beaumont, who has been in excellent form for Sale Sharks. England get their campaign off to a tricky start with a trip to Murrayfield to face a resurgent Scotland side who came within a whisker of reaching the semi-finals of the World Cup. The men in white will have the added disadvantage of having just two games at home this season with further away games to Italy and France. It all adds up to a fascinating England campaign as they attempt to throw off a World Cup hangover during this Six Nations. There is another new coach in the Six Nations this season in the form of veteran Toulouse traineur Guy Noves who takes over the France job from Philippe Saint-Andre. Like Jones, Noves is renowned for his uncompromising approach, a philosophy which netted him a bagful of honours during his time in charge of Toulouse, and he also assumes his new role in the wake of a disappointing World Cup campaign which saw France eliminated in the quarter-final stage against New Zealand as they lost 62-13 to the eventual tournament winners. Noves has signalled his intention to return to a more 'French' style of play with backline guile and speedy ball transfer favoured over the crash ball style which France have utilised in recent years. No surprise then that the ultimate midfield blockbuster Mathieu Bastareaud – a player not exactly
Ireland are looking for a third successive title but face a tough challenge against Wales in their Six Nations opener.
known for his silky passing game - was deemed surplus to requirements by Noves. France have also lost the services of Toulouse flanker Thierry Dusautoir, the former captain recently retiring from the international fray, and have installed meaty Toulon hooker Guilhem Guirado as their new skipper. Les Bleus start their Six Nations campaign with a home game against Italy and it will interesting to see if Noves' new approach translates to a more flowing game. The remaining four teams are a bit more settled, none more so than Wales, for whom this is coach Warren Gatland's ninth Six Nations at the helm. Wales experienced some highs and lows in the recent World Cup, the highs most definitely including their stunning comeback against England at Twickenham which effectively knocked the host nation out of the tournament. Wales may have only reached the quarter-finals themselves, where they were dispatched by South Africa, but the memories of the campaign will give them huge confidence going into this cam-
paign – not least for the England v Wales game at Twickenham on March 12 – a mouthwatering prospect for all fans of rugby. In Dan Biggar, the Welsh appear to have developed a fly-half to rank alongside some of their alltime greats and his form and fitness will be crucial to Welsh hopes as will that of key men Sam Warburton and Alun Wyn Jones, two other world-class players in their ranks. As for Ireland, they come into the Six Nations on the back of two successive title wins and will be aiming to make history and become the first side in the history of the tournament to win three successive titles outright. They will have to do so, however, without their talismanic second row Paul O'Connell, the Munster man bowing out of the international game during the recent World Cup. The men in green still have plenty of experience and talent in their squad thought but the poor showing of their provinces in Europe recently will have dented overall confidence in Irish rugby. Coupled with that, Ireland face tough away
Eddie Jones is on a mission to put England back on the top of the world rugby pile after a woeful World Cup campaign.
> CLUB RUGBY 21
SIX NATIONS – PREVIEW Scotland finished with the Wooden Spoon last season but performed beyond expectations in the World Cup.
2016 Six Nations TV schedule ROUND 1 Saturday 6th February France v Italy 2.25pm (BBC1) Scotland v England 4.50pm (BBC1) Sunday 7th February Ireland v Wales 3pm (ITV) ROUND 2 Saturday 13th February France v Ireland 2.25pm (BBC1) Wales v Scotland 4.50pm (BBC1) Sunday 14th February Italy v England 2pm (ITV)
games to France and England this season and could find themselves struggling to match their feats of 2014 and 2015. Scotland finished with the Wooden Spoon in 2015 but a few months later produced one of the great performances of the Rugby World Cup, coming within seconds of beating Australia in a supercharged quarter-final battle before a dubious penalty was awarded against them at the death. With the likes of Jonny Gray, Mark Bennett and Stuart Hogg leading the way, the Scots will be desperate to prove that the Wallaby game was no fluke. If the Scots can kick on from where they left off in the World Cup, it could bode ill for England who travel to Murrayfield on the opening weekend of the tournament – their hosts would love to spring another of their regular ambushes on the 'auld enemy' at the home of Scottish rugby.
And that leads us to Italy, who continue to battle away and earn plenty of plaudits but not too many victories. They did achieve an historic win at Murrayfield last season, beating Scotland by 22-19 and scoring three tries in the process. It meant a fifth-place finish for the Azzurri and they would probably be satisfied with a similar position this time around. It's a tough start for coach Jacques Brunel's men though with their opening match against France in Paris and their next game against England in Rome on February 14. But with old warhorse Sergio Parisse leading from the front and a squad featuring some old and new faces, they will certainly not lack spirit in all five of their matches. This all adds up to a enticing spectacle in prospect over the next two months and you can guarantee there will be plenty of surprises during the 2016 Six Nations.
ROUND 3 Friday 26th February Wales v France 8.05pm (BBC1) Saturday 27th February Italy v Scotland 2.25pm (ITV) England v Ireland 4.50pm (ITV) ROUND 4 Saturday March 12th Ireland v Italy 1.30pm (ITV) England v Wales 4pm (ITV) Sunday March 13th Scotland v France 3pm (BBC1) ROUND 5 Saturday March 19th Wales v Italy 2.30pm (BBC) Ireland v Scotland 5pm (ITV) France v England 8pm (BBC1)
Italy skipper Sergio Parisse scores a try against England in last year’s Six Nations.
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22 CLUB RUGBY
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SIX NATIONS – ONES TO WATCH
Players to watch A selection of players ready to make a mighty impact during the 2016 RBS 6 Nations Championship JACK CLIFFORD – ENGLAND Many knowledgable pundits believe Jack Clifford is the thoroughbred openside flanker which England have been missing in recent seasons. The Harlequins No.7 has been in superlative form in club colours this season and his linking skills in midfield have helped his side to play some flowing, attacking rugby. He is also no slouch when it comes to the allimportant core back row task of competing at the breakdown and effecting turnovers, an area where England struggled during their doomed World Cup campaign. Clifford may be relatively young at 22 years old but he is a highly confident player and notably captained England U20s to the World title in 2013, demonstrating inspirational leadership and, more importantly, excellent tactical nous. While he has been utilised across all three back row positions for Quins, it is at openside where many believe he would be most valuable to the England cause where his ability to make breaks in midfield, coupled with his strength over the ball at the breakdown would add a new dimension to England’s performances.
DEVIN TONER – IRELAND Holding the accolade of being the tallest player in the entire Six Nations Championship, standing at nearly 7ft tall, Leinster second row Devin Toner is a key man for Ireland in the set-piece. Of course, in the modern game, being freakishly tall does not make you an international player and, as you’d expect, Toner has a full complement of skills to bring to the field. While Leinster have not enjoyed the best of seasons so far in Europe, having been eliminated from the competition before the knockout stages, Leinster’s ball-winning capacity remains undiminished and the Irish backs will be guaranteed a steady supply of quality ball from Toner at lineout time through the Six Nations. Fairly lightweight in the early days of his career, Toner has added significant bulk over the past couple of years and has developed the aggressive streak needed to flourish at the top level. He was helped in this task by the close attention of Joe Schmidt, who coached Toner at Leinster between 2010 and 2013 before taking over the Ireland job, with the result that he is now a core player for his country and one who should make a mighty impact on the Six Nations in the upcoming weeks.
24 CLUB RUGBY
MARK BENNETT – SCOTLAND There has been much consternation among Scotland supporters over the shoulder injury sustained by Glasgow centre Mark Bennett that could see him missing a number of games in the 2016 Six Nations. And with good reason given Bennett’s tremendous performances in the World Cup, not least his efforts against eventual finalists Australia. In that remarkable performance which took the Wallabies to the wire, Bennett was outstanding in midfield, making significant line breaks throughout the match as well as defending like his life depended on it. At six foot and 14 stone, Bennett is not one of the many giants who inhabit international backlines these days but the 22 year old is a dynamic player who has worked his way up through the Scottish youth set-up with distinction. Capped 13 times since his debut in 2014, Bennett played in all five of Scotland’s Six Nations games last year, scoring tries against both England and Italy. He was named World Rugby International Breakthrough Player of the Year in 2015.
DAN BIGGAR – WALES In a country where fly-halves are venerated, Dan Biggar’s performance against England in the Rugby World Cup pool encounter at Twickenham has already passed into Welsh folklore and put him on a level approaching the likes of Barry John, Phil Bennett and Cliff Morgan. The Ospreys No.10 will be aiming to develop his game even further in the upcoming Six Nations, having suffered the disappointment of being unable to play a full part in the World Cup quarter-final defeat against Argentina due to injury. In terms of his personal skills, Biggar has developed mightily in all the key areas of his game, not least in orchestrating the Welsh attack, using his deft handling skills and vision to conjure up gaps in opposition defences. He is also one of the best tackling No.10s currently playing at international level, shoreing up an already powerful Welsh defensive line. And, of course, his goal-kicking is absolutely outstanding - witness his match-winning penalty against England in the World Cup. No wonder his pre-kick ritual, the ‘Biggarena’ has become the stuff of legend in Wales.
CLUB RUGBY 25
>
SIX NATIONS – ONES TO WATCH GUILHEM GUIRADO – FRANCE The new France skipper has some huge boots to fill given he’s taking over from the legendary Thierry Dusautoir but Guilhem Guirado is used to pressure as the hooker for reigning European champions Toulon. A teak-hard hooker who hails from Perpignan in the heartland of French rugby, Guirado is a vastly experienced player who has amassed 38 caps so far and was one of his side’s few standout players during the 2015 Rugby World Cup. Time and time again for both club and country, Guirado has always delivered big performances in a crucial position where a wayward throw to the lineout or loss of concentration in the scrum can be the difference between winning and losing a match. Guirado is used to winning as part of an outstanding Toulon squad which is composed of talented players drawn from all over the globe. Despite being surrounded by veritable Galacticos when playing for Toulon, Guirado has still managed to be one of the most influential characters for the club, both on and off the field, earning the respect of his team-mates and opponents alike. As France embark on a new era under incoming coach Guy Noves, Guirado will now have the chance to have a major input into how Les Bleus rediscover their soul after some fairly underwhelming performances of late.
SERGIO PARISSE – ITALY One of the true giants of world rugby, Sergio Parisse will be embarking on his 12th Six Nations campaign in 2016 and embodies the indomitable will of Italian rugby. At 32, Parisse is still in his prime as a back row player and will be again leading from the front as he attempts to inspire his men to greater deeds. Parisse, who plays his club rugby at Stade Francais, has earned pretty much every accolade in the game, as well as amassing a century of caps, but recently stated that he would trade in every single one of his international appearances for an Italy Six Nations title win. Despite the presence of their talismanic captain over the past decade and a bit, Italy have struggled to achieve any sort of consistency in the Six Nations, often finding themselves bracketed in the ‘brave losers’ category - a concept which appears to be totally alien to Parisse and his seemingly limitless reserves of self-belief and faith in the players around him. Italian rugby supporters will be hoping that Parisse can spearhead some famous Italian victories during February and March.
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26 CLUB RUGBY
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AVIVA PREMIERSHIP
Viva Aviva! The Aviva Premiership is reaching the business end of the season with 125 days until the Aviva Premiership Final 2016 at the time of writing. With teams competing in cup competitions Club Rugby looks at who could be featuring in the play offs and predicts the overall tournament winner. CORAL BETTING ODDS Saracens . . . . . . . . . . . . . . .11/10 Leicester . . . . . . . . . . . . . . . . . .9/2 Exeter . . . . . . . . . . . . . . . . . . . .5/1 Harlequins . . . . . . . . . . . . . . .13/2 Northampton . . . . . . . . . . . . .7/1 Bath . . . . . . . . . . . . . . . . . . . .18/1 Wasps . . . . . . . . . . . . . . . . . .25/1 Gloucester . . . . . . . . . . . . .100/1 Sale . . . . . . . . . . . . . . . . . . .250/1 Worcester . . . . . . . . . . . . .1000/1 Newcastle . . . . . . . . . . . . .1000/1 London Irish . . . . . . . . . . .1000/1
S
porting journalists across the Globe are busy attempting to forecast what the end of the Aviva Premiership will look like. Here at Club Rugby we have our own views – as you’d expect! The story so far Saracens seem to be fulfilling expectations as the top of the table with only one defeat to the mighty Harlequins. Most predictions had Bath battling for top spot but the rugby giants are currently only just inside the top 10. In 9th position they are 13 points away from a play-off position. Exeter, on the other hand, continue to confound forecasters,having finished 5th last season and just missing out on a playoff spot; as they continue their fine form they are currently second, having lost just two games. Harlequins, smarting from a poor season last year, are proudly in at third and would love nothing more than to send Conor O’Shea on his way with a Twickenham final. The table suggests that if the top three hold their form, then the final play-off place will be either Leicester, Northampton, Wasps or Gloucester.
POINTS MEAN PRIZES... 1 2 3 4 5 6 7 8 9 10 11 12
Team Saracens Exeter Harlequins Leicester Northampton Wasps Gloucester Sale Sharks Bath Worcester London Irish Newcastle
Played 9 9 9 9 9 9 9 8 8 9 9 9
Won 8 7 6 7 4 4 4 3 3 2 2 1
Draw 0 0 1 0 0 0 1 1 0 0 0 1
Lost 1 2 2 2 5 5 4 4 5 7 7 7
For 255 237 254 188 59 93 83 130 158 170 136 128
Against 110 126 200 164 33 181 195 163 152 237 271 259
Bonus 5 6 5 1 6 4 2 3 4 4 0 1
Pts 37 34 31 29 22 20 20 7 16 12 8 7
Aviva Premiership Cup makes an appearance at the Club Awards.
Club Rugby predicts... Play-offs: Saracens v Leicester; Exeter v Harlequins. Overall winner: Harlequins having narrowly beaten Saracens in the Final.
28 CLUB RUGBY
BT Sport's new monthly pass makes watching Aviva Premiership rugby even easier.
Aviva Premiership Rugby Fixtures 2016 Date
Time
Match
Venue
Date
Time
Match
Venue
19:45 15:00 13:00 14:00 15:00 5:15
Bath Rugby v Newcastle Falcons Harlequins v Worcester Warriors Exeter Chiefs v Northampton Saints Wasps v Sale Sharks London Irish v Gloucester Rugby Leicester Tiger v Saracens
Recreation Ground Twickenham Stoop Sandy Park Ricoh Arena Madejski Stadium Welford Road
ROUND 10 Fri 29th Jan Sat 30th Jan Sat 30th Jan Sat 30th Jan Sun 31st Jan Sun 31st Jan
19:45 14:30 15:00 15:15 15:00 15:00
Northampton Saints v Wasps Sale Sharks v London Irish Gloucester Rugby v Leicester Tigers Saracens v Bath Rugby Newcastle Falcons v Harlequins Worcester Warriors v Exeter Chiefs
Franklin’s Gardens AJ Bell Stadium Kingsholm Allianz Park Kingston Park Sixways
ROUND 17 Fri 18th Mar Sat 19th Ma Sun 20th Mar Sun 20th Mar Sun 20th Mar Sun 20th Mar
ROUND 11 Fri 5th Feb Sat 6th Feb Sat 6th Feb Sat 6th Feb Sun 7th Feb Sun 7th Feb
19:45 14:00 14:00 15:00 13:00 13:00
Bath Rugby v Gloucester Rugby Harlequins v Northampton Saints Wasps v Newcastle Falcons Leicester Tigers v Sale Sharks Exeter Chiefs v Saracens London Irish v Worcester Warriors
Recreation Ground Twickenham Stoop Ricoh Arena Welford Road Sandy Park Madejski Stadium
ROUND 18 Sat 26th Mar Sat 26th Mar Sat 26th Mar Sun 27th Mar Sun 27th Mar Sun 27th Ma
15:15 17:30 17:30 13:00 15:00 15:15
Saracens v Exeter Chiefs Gloucester Rugby v Bath Rugby Worcester Warriors v London Irish Sale Sharks v Leicester Tigers Newcastle Falcons v Wasps Northampton Saints v Harlequins
Allianz Park Kingsholm Sixways AJ Bell Stadium Kingston Park Franklin’s Gardens
ROUND 12 Fri 12th Feb Sat 13th Feb Sat 13th Feb Sat 13th Feb Sat 13th Feb Sun 14th Feb
9:45 14:30 15:00 15:00 15:00 16:00
Newcastle Falcons v Leicester Tigers Sale Sharks v Exeter Chiefs Gloucester Rugby v Harlequins Northampton Saints v London Irish Worcester Warriors v Bath Rugby Saracens v Wasps
Kingston Park AJ Bell Stadium Kingsholm Franklin’s Gardens Sixways Allianz Park
ROUND 19 Fri 1st Apr Sat 2nd Apr Sat 2nd Apr Sat 2nd Apr Sat 2nd Apr Sun 3rd Apr
19:45 15:00 15:00 15:00 15:15 15:00
Bath Rugby v Saracens Exeter Chiefs v Worcester Warriors Harlequins v Newcastle Falcons London Irish v Sale Sharks Leicester Tigers v Gloucester Rugby Wasps v Northampton Saints
Recreation Ground Sandy Park Twickenham Stoop Madejski Stadium Welford Road Ricoh Arena
ROUND 13 Fri 19th Feb Sat 20th Feb Sat 20th Feb Sat 20th Feb Sun 21st Feb Sun 21st Feb
19:45 15:00 15:00 15:15 15:00 15:00
Harlequins v Leicester Tigers Saracens v Gloucester Rugby Worcester Warriors v Sale Sharks Bath Rugby v Wasps London Irish v Exeter Chiefs Newcastle Falcons v Northampton Saints
Twickenham Stoop Allianz Park Sixways Recreation Ground Madejski Stadium Kingston Park
ROUND 20 Sat 16th Apr Sat 16th Apr Sat 16th Apr Sat 16th Apr Sat 16th Apr Sun 17th Apr
14:30 15:00 15:00 15:00 15:00 15:00
Sale Sharks v Bath Rugby Gloucester Rugby v Exeter Chiefs Northampton Saints v Leicester Tigers Saracens v Harlequins Worcester Warriors v Wasps Newcastle Falcons v London Irish
AJ Bell Stadium Kingsholm Franklin’s Gardens Wembley Stadium Sixways Kingston Park
ROUND 14 Sat 27th Feb Sat 27th Feb Sat 27th Feb Sun 28th Feb Sun 28th Feb Sun 28th Feb
13:00 14:45 15:00 13:00 15:00 15:15
Sale Sharks v Saracens Northampton Saints v Worcester Warriors Gloucester Rugby v Newcastle Falcons Exeter Chiefs v Bath Rugby Leicester Tigers v London Irish Wasps v Harlequins
AJ Bell Stadium Franklin’s Gardens Kingsholm Sandy Park Welford Road Ricoh Arena
ROUND 21 Sat 30th Ap Sat 30th Apr Sat 30th Apr Sat 30th Apr Sat 30th Apr Sun 1st May
14:30 15:00 15:00 15:00 15:00 15:00
Sale Sharks v Gloucester Rugby Exeter Chiefs v Wasps Leicester Tigers v Worcester Warriors Northampton Saints v Bath Rugby Saracens v Newcastle Falcons London Irish v Harlequins
AJ Bell Stadium Sandy Park Welford Road Franklin’s Gardens Allianz Park Madejski Stadium
ROUND 15 Fri 4th Mar Sat 5th Mar Sat 5th Mar Sat 5th Mar Sat 5th Mar Sun 6th Mar
19:45 14:30 15:00 15:15 15:15 15:00
Newcastle Falcons v Worcester Warriors Sale Sharks v Harlequins Gloucester Rugby v Wasps Bath Rugb v London Irish Saracens v Northampton Saints Leicester Tigers v Exeter Chiefs
Kingston Park AJ Bell Stadium Kingsholm Recreation Ground Allianz Park Welford Road
ROUND 22 Sat 7th May Sat 7th May Sat 7th May Sat 7th May Sat 7th May Sat 7th May
15:15 15:15 15:15 15:15 15:15 5:15
Bath Rugby v Leicester Tigers Gloucester Rugby v Northampton Saints Harlequins v Exeter Chiefs Newcastle Falcons v Sale Sharks Wasps v London Irish Worcester Warriors v Saracens
Recreation Ground Kingsholm Twickenham Stoop Kingston Park Ricoh Arena Sixways
ROUND 16 Fri 11th Mar Sat 12th Mar Sat 12th Ma Sat 12th Mar Sat 12th Mar Sat 12th Mar
19:45 13:45 14:00 15:00 15:00 15:00
Harlequins v Bath Rugby Wasps v Leicester Tigers Northampton Saints v Sale Sharks Exeter Chiefs v Newcastle Falcons London Irish v Saracens Worcester Warriors v Gloucester Rugby
Twickenham Stoop Ricoh Arena Franklin’s Gardens Sandy Park Red Bull Arena Sixways
SEMI FINAL 20/21/22 May
TBC
FINAL Sat 28th May
Twickenham Stadium
CLUB RUGBY 29
EUROPEAN RUGBY CHAMPIONS CUP
European Rugby Champions Cup
Let battle commence! We all know that rugby is an exciting spectacle at the best of times – and even at the worst – but who could have forecast such a dramatic final weekend of the pool stage of the European Rugby Champions Cup on January 23-24?
T
he final weekend of European Rugby Champions Cup pool games was as dramatic as anyone could have hoped for. Nearly all of the 20 teams taking part (with three or four notable exceptions) had a chance to earn their place as either winner of their pool or as one of three best runners up. Pool 1 Saracens made their progression a simple one by winning their final pool game to finish top with an unbeaten record. Pool 2 Pool 2 saw all four teams competing head on for the top spot. In the end only one point separated all of them, with three finishing on exactly the same score – 16 points. But Exeter prevailed, scoring five tries and helped by the other game going in their favour. Pool 3 Racing Metro progressed as pool 3 winners with Northampton also qualifying for the knock-out stages as best runner up. Pool 4 Leicester and Stade Francais both qualified for the knock-out stages, only to get drawn against each other in the quarters. Pool 5 Pool 5 saw Wasps and powerhouse Toulan qualify for the knockout stages.
The net result The following quarter-finals takes place on April 9.
Leicester vs Stade Francais
Racing Metro vs Toulon
Saracens vs Northampton
Wasps vs Exeter
And the winner is...? This is likely to be the closest Champions Cup ever and Club Rugby is forecasting a new winner – Saracens. Even the bookies agree (just!).
Don’t miss the knock out stages Go to www.Sports4Bars.com for timings and to find out which channel is showing which match.
> CLUB RUGBY 31
EUROPEAN RUGBY CHAMPIONS CUP
EUROPEAN RUGBY CHAMPIONS CUP POOL TABLES POOL 1 1 2 3 4
Team Saracens Ulster Oyonnax Rugby Stade Toulousain
Played 6 6 6 6
Won 6 4 1 1
drawn 0 0 0 0
lost 0 2 5 5
For 220 169 99 85
Against 73 109 218 173
Bonus 4 2 3 1
Pts 28 18 7 5
Team Played Exeter 6 Bordeaux-Begles 6 Ospreys 6 ASM Clermont Auvergne 6
Won 3 3 3 3
drawn 0 0 0 0
lost 3 3 3 3
For 148 149 138 159
Against 151 163 142 138
Bonus 4 4 4 3
Pts 16 16 16 15
Played 6 6 6 6
Won 4 4 3 0
drawn 1 1 0 0
lost 1 1 3 6
For 174 94 114 59
Against 70 93 96 182
Bonus 4 1 2 2
Pts 22 19 14 2
Played 6 6 6 6
Won 5 4 3 0
drawn 0 0 0 0
lost 1 2 3 6
For 185 186 118 53
Against 91 118 100 233
Bonus 3 3 3 0
Pts 23 19 15 0
Played 6 6 6 6
Won 4 5 2 1
drawn 0 0 0 0
lost 2 1 4 5
For 186 96 88 82
Against 72 91 131 158
Bonus 4 0 2 2
Pts 20 20 10 6
POOL 2 1 2 3 4
POOL 3 1 2 3 4
Team Racing 92 Northampton Glasgow Scarlets
POOL 4 1 2 3 4
Team Leicester Stade Franรงais Munster Benetton Treviso
POOL 5 1 2 3 4
Team Wasps Toulonnaise Bath Leinster
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32 CLUB RUGBY
DIARY DATE 24 November, 2016
RUGBY CLUB OF THE YEAR AWARD 24 November
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Sunday February 28, 4.30pm– Sky Sports
Capital One Cup: The Final The first silverware of the season is up for grabs at Wembley. Last year saw London rivals Chelsea and Tottenham contest the Final in an entertaining encounter which saw the Blues win by 2-0. Both sides were knocked out in the early stages of the currenge competition so will not be involved this time around, meaning a new name going on the cup.
DS ECOMMEN
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Saturday March 5, 3.15pm – BT Sport
Aviva Premiership: Northampton Saints v Saracens It will be fascinating to see how both sides shape up without their Six Nations players available. Certainly, both sides have great strength in depth throughout their respective squads and this is likely to be a high quality affair. Saracens have been the pacesetters in the Premiership this season and will be favourites here.
THE REST OF Don’t forget all the other great sporting fixtures coming up on TV, including action from the Aviva Premiership, Barclays Premier League and UEFA Champions League Last 16 clashes Sunday February 7, 4pm Sky Sports 1 HD
Thursday February 18, 6pm BT Sport
Barclays Premier League: Chelsea v Manchester United
UEFA Europa League - Last 32, 1st Leg: FC Midtjylland v Manchester United
A few years ago this would have been billed as a potential title decider but both teams are well out of the running for honours this season. Saturday February 13, 12.45pm BT Sport 1 HD
Barclays Premier League: Sunderland v Manchester United
Saturday February 20, 3.15pm BT Sport
Inconsistency has been the bane of United’s season so far but this is a fixture which they would expect to win.
Aviva Premiership: Bath v Wasps
Saturday February 13, 5.30pm BT Sport 1 HD
Tuesday February 23, 7.45pm BT Sport
Unless they want to be drawn into a late season relegation dogfight United need to claim some badly needed league points and could well pick one up against a Chelsea side currently hauling themselves up the table.
UEFA Champions League - Last 16, 1st Leg: Arsenal v Barcelona
Barclays Premier League: Manchester City v Tottenham Hotspur
ATCH
Tuesday March 16, 7.45pm – BT Sport
UEFA Champions League: Barcelona v Arsenal The Gunners take on the superstars of Barcelona in this second leg, Last 16 clash at the Nou Camp, one of the world’s greatest sporting cathedrals. Reigning champions Barcelona will be heavy favourites to progress to the next stage given their tremendous firepower up front including the holy trinity of Messi, Suarez and Neymar. 34 CLUB RUGBY
This should be an entertaining match between two sides who have forged a reputation for enterprising play this season but are still some way off the Premiership pacesetters.
Barclays Premier League: Chelsea v Newcastle United
Sunday February 14, 1.30pm Sky Sports 1 HD
ONE TO W
Having failed to last the course in the Champions League, United have the consolation of being able to challenge for the Europa League title and should be confident against the Danish champions.
A nightmare draw for the Gunners as they take on the reigning champions over two legs for a place in the quarter-finals. Wednesday February 24, 7.45pm BT Sport
UEFA Champions League - Last 16, 1st Leg: Dynamo Kiev v Manchester City
Can Manchester City maintain their surge for the title, a race that looks to be going all the way to the last day of the season? Spurs will certainly present a major challenge to Manuel Pellegrini’s side.
A big game for Manchester City and one which they would hope to win and gain revenge for the 2010/11 season when Dynamo knocked them out of the UEFA Europa League Round of 16 with an aggregate score of 2-1.
Tuesday February 16, 7.45pm BT Sport
Sunday February 28, 2.05pm Sky Sports 1 HD
UEFA Champions League - Last 16, 1st Leg: PSG v Chelsea
Barclays Premier League: Manchester United v Arsenal
A European clash to savour as PSG host Chelsea in this Last 16 clash. Away goals are critical at this stage of the Champions League so expect the Blues to push forward.
The last encounter between these sides, back in October, was a horror show for United with the Gunners producing a devastating first half to beat their opponents 3-0.
THE BEST LIVE SPORT Wasps v Harlequins: BT Sport, Sunday, February 28
ALSO COMING UP... Thursday February 11, 8pm Sky Sports
Super League: Salford v Wigan Warriors Friday February 26, 8pm Sky Sports 2 Super League:
Hull Kingston Rovers v St Helens Saturday February 27, 12.45pm BT Sport 1 HD
Barclays Premier League: West Ham v Sunderland Saturday February 27, 5.30pm Sky Sports 1 HD
Barclays Premier League: West Bromwich Albion v Crystal Palace Sunday February 28, 1pm BT Sport Sunday February 28, 3.15pm BT Sport
Aviva Premiership: Wasps v Harlequins Wasps have been more impressive in Europe than on the domestic stage but could well make a late charge to Premiership semi-finals. Quins won the previous fixture at the Stoop by 26-21 but their opponents have stepped up a gear since then. Wednesday March 2, 8pm BT Sport 1 HD
Barclays Premier League: Liverpool v Manchester City This season’s previous match between these two teams ended in a 4-1 win for Liverpool with goals from Mangala, Coutinho, Firmino and Skrtel silencing the home crowd at the Etihad. A similar scoreline and result is surely unthinkable this time around. Saturday March 5, 12.45pm BT Sport 1 HD
Barclays Premier League: Tottenham v Arsenal A big North London derby at White Hart Lane. Spurs would dearly love to inflict a defeat on their closest
rivals and put a dent in their title ambitions. Saturday March 5, 3.15pm BT Sport
2nd Leg: Chelsea v PSG The second leg and a place in the quarter-finals beckons for the victors.
Aviva Premiership: Exeter Chiefs v Bath Sunday February 28, 4.30pm Sky Sports
Aviva Premiership: Saracens v Northampton Saints
Monday March 14, 8pm Sky Sports 1 HD
Capital One Cup: The Final
It looked at one point in the season that Saracens would end their current campaign as ‘invincibles’, such was their dominance. But that did not come to pass and Saints will be aiming to seek out their opponents’ weak spots.
Barclays Premier League: Leicester City v Newcastle United
Friday March 4, 7.45pm BT Sport
Can Leicester City maintain their remarkable run of form and move closer to the Barclays Premier League title?
Aviva Premiership: Newcastle Falcons v Worcester Warriors
Saturday March 5, 5.30pm Sky Sports 1 HD
Barclays Premier League: Watford v Leicester City
Wednesday March 16, 7.45pm BT Sport
UEFA Champions League - Last 16, 2nd Leg: Barcelona v Arsenal
Leicester City have been an absolute revelation this season and many neutrals hope that their brand of enterprising, goal-scoring play can net them the title. Watford find themselves at the opposite end of the table and will probably approach this game in a mindset of damage limitation.
A massive game for the Gunners as they travel to the Nou Camp, normally a graveyard of ambition for visiting opponents.
Wednesday March 9, 7.45pm BT Sport
One of the world’s great sporting cities will split into its blue and red contingents for this local derby.
UEFA Champions League - Last 16,
Sunday March 20, 4pm Sky Sports 1 HD
Barclays Premier League: Manchester City v Manchester United
Friday March 11, 7.45pm BT Sport
Aviva Premiership: Harlequins v Bath Saturday March 12, 1.45pm BT Sport
Aviva Premiership: Wasps v Leicester Tigers Friday March 18, 7.45pm BT Sport
Aviva Premiership: Bath v Newcastle Falcons
www.Sports4Bars.com < CLUB RUGBY 35
ASK THE EXPERTS – VOLUNTEERS
Appreciating the value of the volunteer Would it surprise you to know that there are nearly 3.2 million people volunteering their time in the sport sector in the UKi? Or that the estimated economic value of all those volunteers is around £53 billionii? James Stibbs, Head of Communications for the Sport & Recreation Alliance, examines the importance of encouraging club volunteers.
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o say that sport and recreation relies heavily on the efforts of volunteers is an understatement. In fact, even these efforts in terms of time given are not enough to support all the sport and recreation clubs nationwide who rely on volunteers in order to provide their activities and services. Even those clubs and organisations that are in the fortunate position of having a good network of volunteers will be affected if even only a few drop out, so retention of volunteers is also an issue that rugby clubs need to be aware of.
Recruiting Volunteers The average sports club has around 24 volunteers and 204 membersiii. This equates to one volunteer creating capacity for 8.5 members. The more volunteers you have, the more people can take part in and enjoy sport and recreation. Looking at Alliance member, Parkrun, a not-forprofit organisation which organises running events, has over 325 events taking place in the UK each
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week, seeing over 72,000 participants get their running shoes on. All of these events are arranged and managed by an army of volunteers around 6,000 strong. Were it not for volunteers, these great events would not be able to take place. So how can rugby clubs go about finding volunteers? Accessing online communities and forums is one of the best places to start. Following the impact that the London 2012 Games Makers had, national governing bodies of sport are keen to tap into the enthusiasm and value that volunteers can bring to their competitions and sport. The RFU has its “My Rugby” microsite where people can go and register their interest in becoming a volunteer. England Hockey has a similar approach. Through its Hockey Maker initiative, people can again view the latest opportunities to volunteer at hockey events up and down the country. The Sport and Recreation Alliance has itself
worked closely with Step Up To Serve’s #iwill campaign, a campaign designed to “make social action [volunteering] part of life for as many 10-20 year-olds as possible by 2020”. We created a pledge that rugby clubs can support, promising to create opportunities for young people to volunteer in sport and embed youth social action into sport and recreation activities. Campaigns like this seek to create opportunities for people to volunteer as there is increasing awareness of the benefits volunteers extract for themselves through their activities. So if the demand is available, how do organisations connect with volunteers? Make the connection Unsurprisingly, online campaigns and resources are the best way for connections to be forged. Dedicated volunteering campaigns have been set-up in order to grow the volunteer workforce in sport and also marry up would-be volunteers to opportunities near them.
The Join In campaign is just one example of this kind of campaign in action. Join In, the nation’s charity for local sports volunteering, has a mission to recruit and retain 100,000 volunteers in community sport each year. Using a two-pronged approach, individuals can find volunteering opportunities local to them while clubs can create a page and list the skills and number of vacancies that they are looking to fill, all from the same website. The tools available to both would-be volunteers and those looking for them have never been so sophisticated. However, finding a volunteer is one thing, ensuring they regularly come back and dedicate their time is another challenge altogether. Retention to detail As with many commitments, the initial burst of enthusiasm is the easiest to act on. Think of New Year gym memberships for example. The same is true with people new to volunteering. If their first experience is not a particularly rewarding or enjoyable one, they are unlikely to continue to devote their time. All of which means creating a volunteer proposition and environment that is rewarding and keeps people coming back. A key and often missed component to ensure that clubs are delivering the right propositions is the tracking and monitoring of the volunteer workforce in the first place. If you can see how many volunteers you have and how frequently they give up their time, you’re in a better position to be able to discover and create ways to entice and retain other volunteers. Companies like VolunteerKinetic (www.
VolunteerKinetic.com) a volunteer management software company (and Alliance partner), enable organisations to take this kind of control over their volunteer proposition and data. From its own data, VolunteerKinetic have found a few simple things that keep volunteers engaged and coming back. Things like a low cost reward or incentive can really help motivate a volunteer to go above and beyond, so rugby clubs should think about linking this to a system whereby you can give tangible rewards to volunteers in exchange for hours logged. Volunteers are giving up their time and skills; it is not at all unreasonable to expect them to get positive and affirming experiences in return. Even rewards like free access to club facilities, a small credit at the bar or waiving of annual subs work. One of the easiest ways to retain volunteers is also one of the simplest; making sure you say thank you to your volunteers, personally and through your management tools in obvious and public ways. Volunteer management platforms enable organisations and participants to thank their volunteers using feedback, and in addition, they are able to leave a few words of appreciation. Volunteers only see their positive responses and this accumulates on their achievements page and helps push up their volunteer achievement level along with their logged hour total. This gives a clear line of progress for the volunteer and constantly affirms their decision to volunteer. If you want to retain your great volunteers and build a lasting community keep in mind the mantra, affirm, reward, return.
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If you want to retain your great volunteers and build a lasting community keep in mind the mantra, affirm, reward, return.
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It is also important to remember that volunteering is not a one-way street in terms of deriving benefit.
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Volunteers themselves accrue benefits from their activities. The economic value of a volunteer and the improvement in their wellbeing and mental health as a result of their activities, has been worked out to be £2,974 per volunteer. Equally, our own research has shown that employers value volunteering when it comes to improving job and careers prospects. Around 87% of employers believe volunteering can have a positive impact on a person’s career progression, while 80% value seeing volunteering information when it is on an applicant’s CV. When it comes to volunteering, the situation is clearly a win/win for all concerned.
Join In - Hidden Diamonds Report Join In - Hidden Diamonds Report Sports Club Survey 2013
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CLUB RUGBY 37
ASK THE EXPERTS – MEMBERSHIP
Membership matters Excluding people from your organisation or membership is never pleasant. Disciplinary processes are often time consuming and they can be expensive if handled incorrectly. They can also damage the goodwill of your business and leave people feeling resentful, explains Alex Peebles, from Irwin Mitchell’s. Fair Process Members are entitled to a fair process. This will usually include the ability to state their case in writing or orally at a meeting before a final decision to exclude is made. The way in which the fair process is forwarded is largely a matter for your organisation. There is not a set way to do it but the process should comply with the following principles. Clarity The process must be clear. It is sensible to have a written policy and you should take reasonable steps to ensure that all members have access to the policy by, for instance, circulating the policy by email and placing the policy on your website if you have one. You should also notify members of any changes. The policy should be approved by your club’s executive or management group. Send a written copy of the policy to the member who will be subject to the proceedings so that they know what to expect. This could also be enshrined in the rules/constitution of the organisation to ensure transparency. Consistent Ensure that the policy is followed in all cases or any reasons for departing from it are explained and justified. The policy should make the exclusionary and disciplinary process clear. A sensible approach in most cases will be to advise the members concerned in writing that they are subject to a disciplinary or exclusionary procedure and invite their comments. It should be made clear that the disciplinary or exclusionary committee will proceed in their absence if they do not respond. Time limits should be set. Conduct The policy should also make clear the types of allegations and conduct that will lead to the instigation of the procedure. If your organisation wishes to provide that certain types of conduct, for instance unpaid subscriptions, constitutes “never events” for which exclusion will be automatic then this should be made clear in the policy. Hearing Most organisations will not be under a public law obligation to allow the member to put their case forward orally. The important thing is that there is some mechanism where members can provide representations as to why they ought not to be excluded. An oral hearing can be useful both for your
40 CLUB RUGBY
organisation and the member concerned. Many legal challenges arise in circumstances where a member feels that they have not been able to put their side of the story and allowing them an oral hearing is one way of avoiding this. Again, the majority of clubs will not be under any specific obligation to allow the member legal representation at the hearing but allowing legal representation may be one method of deflecting subsequent criticism that the process has been unfair. An alternative might be to allow representation by a friend or union representative. Information Members should be given sufficient information so that they can put their case. In most cases the details of the allegations, including the person who has made the complaint, should be provided at the earliest possible opportunity. There may be circumstances where this is inappropriate, perhaps because the allegations relate to child protection. Any exceptions should be noted in your policy. Findings of fact Don’t fall into the “fact trap”. Decisions to exclude are often challenged because the organisation has not made it clear whose version of events it prefers. In some cases there will be no dispute about the material facts and the real question will be whether the conduct is so serious that exclusion is the only option. But in cases where facts are disputed you need to decide which version of events you think is the most credible and why. Bias Organisations should, try to avoid any allegations of bias, try to ensure that no one who is a witness or party to the dispute is involved in resolving the case. Equality Act 2010 Organisations should be aware that the Equality Act prohibits discrimination on the basis of (amongst other matters) sex, disability and sexual orientation. The basic requirements imposed by the Equality Act are now generally well known. What is often overlooked is that the Equality Act also imposes obligations on organisations to make “reasonable adjustments” because of a disability. This can be relevant to actions under a disciplinary or exclusionary process and to your organisation generally. What is a “reasonable adjustment” depends on all the circumstances of the case but the following are examples of adjustments that the law is likely to
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Members should be given sufficient information so that they can put their case. In most cases the details of the allegations, including the person who has made the complaint, should be provided at the earliest possible opportunity.
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expect you to make if you can: 1. Provide your policies in large print for people who are partially sighted; 2. Placing hand or “grab” rails on stair cases; 3. Providing accessible bathroom facilities for disabled members and customers Remember that your obligations under the Equality Act apply to existing members, potential members who wish to apply for membership and your customers. Organisations are often concerned that by allowing disabled members full access to the premises or facilities they run the risk of claims for falls or injuries. There is also the potential for claims under the Equality Act if such practices or policies are discriminatory. The law is not straightforward and specialist advice should be sought if you wish to restrict or limit access to your facilities or membership package for people with disabilities unless this is for an obvious reason. And finally... Do remember that your club might be subject to additional requirements depending on your constitution and membership agreement (and the sector in which you operate). Alex Peebles is a solicitor in Irwin Mitchell’s Public Law Department, specialising in regulatory and disciplinary work. t. 0191 270 0092 e. alex.peebles@irwinmitchell.com
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ASK THE EXPERTS – MOBILITY COMPLIANT
Makingyourclub mobility compliant While accounting for the access needs of people with disabilities is not a new requirement, it is nevertheless an issue that has gained significant momentum since the full implementation of the Disability Discrimination Act (DDA). Mick van der Stock, mobility manager from UK mobility and maintenance specialist, Pickerings, explores this important issue.
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ith around 10 million disabled people in England, accounting for roughly 20 per cent of the population, it’s vital that clubs cater to the needs of staff and customers with disabilities. Ensuring your premises are equipped with adequate mobility solutions is not only vital in ensuring staff enjoy safe passage throughout your premises, but will also ensure you abide by DDA regulations, meaning you’re keeping what could be a potentially hefty fine at bay. It’s important to know exactly what measures are needed to ensure full legal compliance. At the same time, the DDA regulations have thrown into sharper focus the broader social responsibility to provide both easy and equal access to a product or service, including both access into and within the building. Bearing this in mind, it’s worth questioning what obligations the regulations place on your club and how you can ensure that you’re doing everything in your power to remain compliant – and avoid penalties. 1. Initial access Take a look at the club building – stairs and other obstacles may require a platform lift to aid wheelchair or other disabled access. For the most part, it’s worth imparting an element of common sense – what obvious obstacles are there preventing some-
one with limited mobility from accessing your premises? If there are entry routes which could prove tricky to navigate, then provide alternate access. You should also provide accessible parking to those with limited physical mobility. 2. Internal access Once exterior challenges are addressed, interior changes in level – i.e. requirement to access an elevated floor – may restrict access to services. This means you’ll be required to install a mechanical device to solve the issue and remain compliant. This could include anything, dependent on the circumstances, from a fully installed lift, to a stair lift, or through-floor lift. 3. Signposting Whilst the main issue with internal access is installing the correct mechanical systems, it’s also crucial to ensure adequate information is provided. Details regarding lift location must be both written and tactile, not only for the awareness of physically disabled staff, but also for the needs of the visually impaired. 4. Stopping accuracy Accuracy is vital when it comes to mobility access,
as just a few inches can make an entire area of a building inaccessible. With mechanical devices, and in particular, lifts, the car must stop within very tight limits of the floor level to be considered DDA compliant and enable staff and customers to enjoy practical access. 5. Call buttons In order to meet the new regulatory requirements, lift buttons must be within certain specified heights on both the ground floor and landing areas in order to make them accessible for wheelchair users. Likewise, the buttons should be tactile, illuminated and emit an audible noise to confirm call acceptance. The call panel, call buttons and car walls should all have contrasting colours, to aid those with visual impairment.
CONTACT DETAILS For more information on Pickerings Lifts Mobility, Maintenance and Repair, please visit www.pickeringslifts.co.uk. t. 0113 252 2678 e. mobility@pickeringslifts.co.uk
< CLUB RUGBY 41
ASK THE EXPERTS – INSURANCE
Insure for all you’re worth The problem of under-insuring club assets is far from being a new phenomenon, but the issue appears to be getting worse. Club Insure’s Victoria Romero-Trigo offers the following advice.
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ccording to the Royal Institution of Chartered Surveyors almost 80% of commercial properties in the UK could be underinsured by as much as 60%. Clubs must avoid falling into this bracket. Any club which doesn't insure its buildings at the correct reinstatement value will find that, in the event of a claim, insurers could apply average. This means that any settlement would be reduced in proportion to the amount of underinsurance. This applies to all claims and not merely total losses. A comprehensive building valuation at least every five is recommended. The sum insured that you declare to insurers should represent the cost to reinstate the building – i.e. rebuild it – not just the market value, other considerations are: • Include debris removal. Identification of asbestos in a building can significantly increase the cost of debris removal at the time of a claim. • Don’t forget demolition and professional fees. Think about clearing the damaged structure and
the professional fees associated in its re-building, its not just the cost of a new building. • Understand Building Regulations and Legislation. Additional features (i.e. lifts, disabled access) may have to be installed during reinstatement, even though they were not there prior to the loss.
The cost of under-insuring Following are examples of under-insurance found after a valuation by Club Insure’s nominated Chartered Surveyor. Club X
Sum Insured £750,000
Valuation £1,875,000
Club Y
Sum Insured £720,000
Valuation £1,370,000
Club Z
Sum Insured £600,000
Valuation £1,100,000
Should these clubs need to submit a claim, these examples would see following formula applied. Example 1: Club X suffers a Theft Loss – £10,000. Payment received would be calculated as follows: £750,000 _________ x £10,000 = £4,000. £1,875,000 The club’s policy excess of £250 means £3,750 would be paid by insurers. Result: The club needs to find £6,250 from its own funds to pay for the under-insured element of the claim.
• Identify Listed status. This can have huge ramifications on the cost of reinstatement due to the requirement to source original materials. • Include everything. Internal features, outbuildings, car parks, boundary walls, this is not an exhaustive list. • Maintenance of an inventory. Maintenance of an inventory or an asset register, helps identify the quantity and value of plant, machinery and equipment stored in the premises. • Is the equipment obsolete? If an item is difficult to replace, the cost of its replacement may well also be higher than you may expect. Finally, it is imperative that operators seek professional, honest advice from brokers who are both experienced, trusted and who operate with integrity. The cheapest quote initially, often turns into the most expensive in the long term. The good news is that premiums don’t always have to go up! An accurate and comprehensive assessment, coupled with the right advice, could see the club paying less for a better level of cover.
CONTACT DETAILS Club Insure covers all aspects of club insurance from start to finish, with Account Handlers and Claims Managers under one roof.
Example 2: Club Y has a relatively serious fire – £300,000. Payment received would be calculated as follows: £720,000 _________ x £300,000 = £157,664.23. £1,370,000
Victoria Romero-Trigo, Director Club Insure Ltd Romero House, 8 Airport West, Lancaster Way, Yeadon, Leeds LS19 7ZA
The club’s policy excess of £250 means £157,414.23 would be paid by insurers. Result: The club needs to find the remaining £142,585.77 from its own funds to pay for the underinsured element of the claim.
e. Victoria.romero-trigo@club-insure.co.uk t. 0844 488 9204 www.club-insure.co.uk
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ASK THE EXPERTS – INSURANCE
Theft – it isn’t always a stranger Theft by an employee or club official is thankfully relatively rare but nonetheless we see a number of these claims every year. These crimes are particularly upsetting as they are often committed by people considered to be close friends so discovering that money or stock is missing often comes as a massive shock, says Andy Kitchener Aon UK Limited.
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e all think we are reasonable judges of character and these situations often leave you questioning your own judgement and wondering how you could be so wrong. Also these matters can be extremely delicate in that they affect personalities within the club so care needs to be taken. What should you do if you suspect internal theft is going on? 1. You should always contact the police in the first instance 2. You should then contact your insurance broker to report the claim 3. You should then call your insurers legal expenses team to again report the incident and obtain any advice from them regarding disciplinary action to be taken against the employee/official. For an insurer to ensure ALL claims are paid promptly and without incident then you will have need to comply with all conditions of your insurance policy. No matter who provides your club insurance there will be conditions attached and these can change over time so should be reviewed each year. Making the small print BIG print so to speak. We thought it would be useful to highlight some typical conditions which may appear in policy wording. You should of course refer to your own clubs policy wording for a definitive guide. There will be special conditions which make you aware of the checks and systems you should have in place. If you aren’t operating in this way then the claim could be repudiated. For example one of the most common reasons a claim can fail is that the club have failed to get adequate written references for employees or officers. Typical conditions include: • The fraud or theft would need to be committed during the Period of Insurance, even if it is discovered later. Your policy may have a maximum
timeframe after which claims can’t be made. • When you discover any act which may give rise to a claim you should immediately take steps to prevent further loss. • Before engaging any employee or club officers a satisfactory written reference should be obtained covering their previous employment. This may need to be produced in the event of a claim. • There could be a stipulation that money is handed to an authorised employee or banked within a specified time frame, e.g. 24 hours or within three days of receipt. • Cash book entries and other records of money received should be fully checked on a regular basis. This is often stipulated as every month at least. • Often there is a condition that stock should be independently and physically checked at least annually.
You should be aware of some of these conditions before a claim is made rather than afterwards when it may be too late. It is important to make sure that you understand your obligations and discuss them with your insurer if necessary.
CONTACT DETAILS Andy Kitchener Aon UK Limited m: 07714 180 551 e: andy.kitchener@aon.co.uk Whilst care has been taken in the production of this letter 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 this or any part of this letter 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 letter. This letter has been compiled using information available to us up to 11th January 2016.
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ASK THE EXPERTS – FINANCE
Back to black –
bankbalancesandclubcoffers Keeping the club’s bank balance in the black might not always be easy. But there are some simple steps which can help keep money in the account and creditors away from the club doors.
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hatever the club's current bank balance, there are a number of steps which will help to strengthen club business, free up capital and improve trading. In recent months, the adage ‘cash is king’ has been bandied around a great deal, but perhaps only because the alternative – and more accurate – statement ‘cashflow is king’ doesn’t have quite the same ring to it. Whatever you do, if you fail to get a grip on your cashflow the chances of building the club’s business fall dramatically. So, taking this issue as a starting point, there are several ways you can bolster your business and improve financial controls. Restricting spending Consider restricting spending, particularly in terms of stock ordering. It is important not to over-order and, where possible, reduce the amount of stock you hold on shelves. It may mean ordering more frequently, but it will mean cash stays in your bank account longer, and if you do have bills to pay, you are not faced with trying to quickly shift stock to fill the coffers. This extends to hiring new staff and making decisions about major investments – anything that will incur costs immediately or in the coming months should be scrutinised closely. That isn’t to say don’t invest in your club, but don’t put all your eggs in one basket with a refurbishment or new service in the hope of generating significant revenue and leave yourself short. Approach purchases with the simple rule that anything paid for sitting unsold or un-used is cash that could be in the bank. Monitoring finances Keep a very close eye on the bank balance. It is crucial that finances are monitored daily and decisions are not taken without adequate cashflow planning, so consider giving a senior staff/committee member access to more information and responsibility for the bank balance. Dealing with Debtors Looking beyond cash already in the bank, it is crucial to manage both creditors and debtors effectively. If you only address outstanding debts on a monthly
basis at present, change your procedures and do it as a weekly priority. Bills should be despatched as soon as possible. Don’t allow debts to drag out, whether this is members slow to send in subs or income from commercial activity. As soon as a deadline passes, get in touch and find out how you can speed payment up. If you are concerned that certain debts may not be paid – for example, a bill for venue hire or rent owed for property you let – take action immediately. This should involve ‘planning for the worst’ and ensuring you could cope if the debt wasn’t paid (and seeking legal advice about recovery options). Handling creditors Where you owe money to others, be it in bills for stock or upcoming charges from utilities, the sooner you talk to them about potential problems the better. It may be that there is an alternative to one-off payments which would allow you to pay quarterly or monthly, boosting your cashflow in the short term. You might even be able to negotiate a longer payment period. Shopping around Don’t be afraid to ask for a discount – the market is tough for suppliers too so research the potential savings you might make by switching suppliers for your products and utilities.
With any supplier you are entitled to a payment period so don’t pay early. By all means pay promptly and maintain a good relationship with your suppliers, but if you are allowed 30 days to pay, don’t pay on the second day and then struggle for a week because of tight cashflow. Additional income Finally, there are also a number of ways you can raise additional income and now may be a good time to explore them. If you have land or property that is not being properly utilised, or perhaps assets that have a high value, you could consider using them to bring in extra funds. Ultimately, the priority is to keep your club trading through the tough times so you can prosper when good times return. It means belt-tightening and tough decisions, but in the longrun, strong financial management could be the difference between sinking and swimming in the current climate.
CONTACT DETAILS Club Mirror Gainsborough House, 59/60 Thames Street, Windsor, Berks SL4 1TX t. 01753 272022 e. info@clubmirror.com www.clubmirror.com
< CLUB RUGBY 45
CLUB BRANDS
Thetop10 –
brands report
Club Mirror’s annual and exclusive Top Club Brands Report in association with CGA Strategy reveals 2015's club stalwarts and the new favourites. Part one – the UK's Top 10 club spirits brands. Mark Newton and Ashley Cairns report.
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pirits remain a vital and successful part of the club core offer. Using the latest CGA Brand Index data, we’ve examined the Top 10 key spirits brands (across all styles) to see which products remain at the top of the list for both drinkers and licensees. Even though the last few years has seen a significant shift towards premiumisation there’s no doubt that many drinkers continue to trust and enjoy the big mainstream brands, making them a stalwart at many club bars. Gin is a key performer, maintaining modest
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volume growth of +2.6% year-on-year, while at a lower level Tequila also sees some uplift. Looking further into the future it is likely that the key trends which will affect the club trade are the continuing innovations found within popular spirits brands with flavoured (fruit/ spice) variants and rebranding a common theme throughout. The top brands listed on the opposite page are ranked on the total GB MAT volume performance (and relative uplifts as applicable) for each brand along with their UK distributer (or owner).
Gin is a key perfomer at the club bar.
#1 Smirnoff Red
ABV: 37.5% Diageo GB
#2 Famous Grouse
Vodka remains a key option in the club market and there is no brand bigger than Smirnoff Red. Although overall there have been volume and value declines for the brand it still stands more than three times bigger in sales than its nearest spirit rivals.
#3 Jack Daniels
ABV: 40% Bacardi Brown-Forman Brands
Famous Grouse holds its position as No.1 whisky and continues to grow distribution in the trade. As the premiumisation trend continues, higher quality Scotch brands have had more success particularly within single malts. However, Maxxium are looking to turn things around for the Blended whisky category with the release of its new Mellow Gold expression using sherry & bourbon seasoned casks.
#4 Bells
As the most famous bourbon brand in GB, Jack Daniels continues to enjoy solid support from sports and social club drinkers. Its instant brand recognition makes it a popular option whether straight with ice or mixed with cola and has been further boosted by recent innovations such as the Honey variant and more premium offers such as Gentlemen Jack.
#5 Jagermeister
ABV: 35% Cellar Trends
ABV: 37.5% Bacardi Brown-Forman Brands The mainstream white rum of choice in the GB on trade, it again benefits from the club markets preference for brands with strong brand recognition and its ubiquity as a partner for a variety of mixers. It is also widely used as the base for popular summer cocktail classic such as the mojito which helps push its versatility still further.
#9 Baileys
ABV: 17% Diageo GB This classic cream liqueur remains an important brand in the club market. Especially popular at Christmas time, it has also benefitted from a variety of product innovations over the last few years with additional flavours such as Chocolat Luxe and new, original cocktail recipes such as the chocolatini and midnight mint.
ABV: 40% Diageo GB This instantly recognisable blended whisky is still a crucial part of the back bar for many traditional sports and social clubs. Although it is not a brand noted for major innovation it remains a popular choice for many drinkers – especially mixed with soda, ginger ale or cola. Its close association to the Help for Heroes armed forces charity also provides additional club appeal – especially within the Royal British Legion estate.
#6 Gordons
The popular shot and mixer has made further inroads into the club market in the past year with double digit (+13.3%) volume growth on the MAT. This is relatively in line with performance across the wider on trade. Jägermeister has recently overtaken Jack Daniels as No.2 brand at GB level showing its power and distribution growth has begun to increase further.
#7 Bacardi Carta Blanca
ABV: 40% Maxxium UK
ABV: 37.5% Diageo GB Gin is one of the key spirits categories showing solid growth in the club sector and Gordons is still the brand of choice for many. More recently new flavoured brand extensions such as cucumber and elderflower have helped raise its profile and the easy accessibility of classic canned pre-mix options (with tonic) also add to the convenience factor for licensees and drinkers.
#8 Courvoisier VS ***
ABV: 40% Beam Suntory The dominant brand/ Cognac brand in the club sector accounting for nearly three quarters of the volume in this segment. The brand is the most widely distributed brand in GB positioned in nearly 70,000 outlets which continues to grow year on year. The brand will look for future success off its recent package redesign inspired by the brands history and Parisian heritage.
#10 Captain Morgans Spiced
ABV:35% Diageo GB
By far the most popular golden/ spiced rum in the club market, Captain Morgan can rely on high brand recognition amongst customers and the continuing interest in the spiced sector – especially as a long drink with cola – and also sees double digit volume growth year-on-year (+11.9%).
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CLUB BRANDS
Thetop10 –
brands report Packaged Beers and Ciders along with Ready To Drinks (alcopops and spirit mixers) have always had an important place in the club sector. At one time the fridge would have been dominated by standard lagers, ciders and stouts – and tradition remains important – but as the category has diversified so has the selection available. CGA Strategy’s Mark Newton and Ashey Cairns report.
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op packaged brands across all key styles were analysed using the latest CGA Brand Index data to see which products remain at the top of the list for both drinkers and licensees. While many famous and traditional names continue to dominate, there is also a sprinkling of newer brands making significant inroads – with the potential to help broaden tastes still further in times to come.
The rankings in this Brands Report are based on the total GB MAT volume performance rank for each main brand in the main packaged sub-categories [CGA Strategy Brand Index P09 2015]. Where applicable, either a Top 3 or single key product – depending on overall category size – is included, with a brief commentary on the wider trade position for each one.
PACKAGED READY TO DRINK (ALCOPOPS/SPIRIT MIXERS)
#1 WKD
#2 VK The RTD category may be in continued overall decline, but WKD nevertheless remains the highest profile brand with continued investment in TV and PoS marketing helping to maintain a profile with younger male drinkers in particular. Sports related limited editions such as 2014’s World Cup ‘Brazilian’ also add to its appeal.
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#3 Crabbie’s Offering a wide range of flavour options this remains a popular and competitively priced options for those looking for a classic vodka-based RTD.
This popular alcoholic ginger beer brand has seen a number of fruit flavoured variants enter the market over the last couple of years in an attempt to keep the brand fresh. Its continued involvement with sponsorship in major horse racing events helps it maintain a high profile in the club sector.
PACKAGED CIDER
#1 Magners
#2 Bulmers
#3 Kopparberg
Since its introduction to the UK market over 10 years ago, Magners has managed to maintain a dominant position in the packaged cider market helped by regular new product development – especially in its packaged iteration – and commitment to a number of key sporting events.
With huge brand recognition Bulmers have been highly successful in the packaged cider market especially taking into account the diversity of its regular flavour innovations.
One of the original Scandinavian ciders and an originator of the fruit flavoured variants which have become one of the primary drivers of packaged cider’s continuing success.
PACKAGED WORLD LAGER
#1 Corona
#2 Peroni Nastro Azzurro This original Mexican lager brand is popular across the on-trade and its easily identifiable packaging helps it stand out in the fridge.
#3 Sol As an essentially interchangeable alternative to Corona, the popularity of Sol (and to an extent Desperados) suggests that Mexico is currently the big thing in world-styled lagers in the Sports and Social club sector.
Not being a club-focused brand, Peroni Nastro Azzurro nevertheless appears to be benefitting from the continuing popularity of Peroni across the wider on-trade (not just Italian restaurants). This has translated into its solid packaged sales in the sector.
PACKAGED PREMIUM LAGER
#1 Budweiser
#2 Desperados Benefiting from instant brand recognition and regular high profile TV advertising campaigns (which often include major sports sponsorship deals) Budweiser remains a popular premium option.
#3 Becks A long-standing tradition in the club sector, some of Beck’s packaged market may have been reduced by the popularity of the draught Beck’s Vier option but it is still a regular sight in many club fridges.
This Mexican-influenced, tequila flavoured beer has been in long-term, organic growth for a number of years and is now reaching a wider audience – including lagerdrinking members looking for something a little bit different.
PACKAGED STANDARD LAGER
#1 Coors Light 4%
#2 Carlsberg A long-term, high profile TV campaign has reaped benefits for Coors Light as a popular alternative to more traditional standard lager options.
PACKAGED STOUT
#1 GUINNESS
#3 Foster’s
PACKAGED ALES
#1 NEWCASTLE BROWN The successful Brewers Project continues to add reach for Guinness, with Golden Ale, Dublin Porter and West Indies Porter all driving growth in the on-trade generally. Its sports sponsorships provide continuous visibiity.
The majority of volume is the core product of Foster’s lager, supplemented by its variants such as Radler (plus Gold, although a premium lager). Another extension is Foster’s Rocks, a new rum flavoured lager.
As one of the biggest brands in the club sector, Carlsberg maintains a high level of support to this segment of the on-trade and continues to be heavily involved with a variety of sporting events and sponsorships.
A hugely popular beer in its North East England heartland, Newcastle Brown remains one of the most easily identifiable bottled ales in the club market.
PACKAGED LOW/NO ALCOHOL BEERS
#1 BECKS BLUE Becks Blue is the most popular option in the club market, with many drinkers choosing a beer brand with tradition in the sector and which has instant recognition to many.
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CLUB BRANDS
Thetop10 –
brands report While spirits, cider and wine are all seeing revivals in various sectors of the on-trade, cask – and particularly keg – beers are forming a particularly strong foundation for many sports and social club bars. Mark Newton and Ashley Cairns examine this phenomenon in Club Mirror’s exclusive Brands Report.
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sing the latest CGA Brand Index data, this month we have taken a look at the Top 10 key keg and cask beer brands (across all ale and stout styles) to see which products remain at the top of the list for both members drinkers and licensees. New styles may come and go but there is always a solid core consumer base for ales and stouts and this
is reflected in the popularity of many of the key big brands – along with a few of the newer, ‘super regional’ brands which have proven successful over the last few years. The list below is ranked on the total GB MAT volume performance for each brand, with a brief commentary on the wider trade position for each one.
TOP 10 TIPS FOR GETTING YOUR CASK ALE IN PERFECT CONDITION AS YOU PASS IT ACROSS THE BAR Steps
Why?
1. Take pride in your cellar – ensure that the cellar and all equipment is scrupulously clean
Beer is classed as a food product. Poor hygiene is one of the biggest causes of infected beer and wastage
2. Ensure you order the correct size of casks that you can sell through within three days of being put on sale
After three days the quality of cask ale deteriorates very quickly resulting in off flavours and aromas. Reduce your range in off-peak times
3. All beer should be stored in a temperature controlled cellar, maintained at between 11°C and 13°C Either way, flavour is always affected resulting in returned beer
Too cold: Casks are slow to condition and can appear ‘hazy’ – a chill haze Too warm: Casks over condition and the shelf life is shortened
4. Stillage casks as soon as they are delivered. Use self tilting stillages if possible
This gives the beer plenty of time to settle before you start conditioning the beer. Self tilts improve yields
5. Clean the beer lines every seven days between regular weekly line cleaning and improved sales
Yeast build up in the lines results on fobbing and off-flavours. There is a direct correlation
6. Do hard peg cask ales at the end of the night
This ensures cask ale will be kept in perfect condition for three days
7. Always do the CAT test on cask ale in the cellar before pulling through the lines – check Clarity, Aroma and Taste
If the beer is not fully conditioned the beer in the lines may have to be disposed of
8. Using a thermometer, regularly check the temperature of the liquid in the glass. Cask ales should be 11-13°C, standard lagers and smooths should be 5-8°C, extra cold products 2-5°C
Don’t let your customers become your Quality Control department – they vote with their feet and won’t return if the temperature is inconsistent
9. Clean the glasswasher thoroughly once a week and don’t put anything other than glasses in the machine. Renovate glassware regularly
A good product can be ruined by a dirty glass – and it can affect your yields
10. Train staff how to dispense the beer correctly without over-spilling
Overpouring or incorrect dispense techniques can ruin the product and result in massive stock losses
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#1 John Smith’s
ABV: 3.8% Heineken UK
#2 Guinness
The dominant keg and cask bitter brand in the sports and social club sector has been subject to its first new product development for 22 years in 2015 with the release of John Smiths Gold. This should help to further interest among younger consumers and especially appeal to those drinkers looking for a lighter style of ale. The brand was a headline Club Awards sponsor for 10 years.
#3 Worthington’s
ABV: 3.6% Molson Coors
Major investment in 2015’s Rugby World Cup will undoubtedly have helped to maintain visibility for the ubiquitous stout brand – especially in sports clubs. The product extension work with bottled and craft ales via the ‘Brewers Project’ is also proving a success and broadens recognition.
#4 Tetley’s
A very traditional and popular bitter, primarily in its keg Creamflow format – which accounts for the majority of its volumes in the sports and social club market.
#5 Greene King IPA
ABV: 3.6% Greene King
ABV: 4.1% Fuller, Smith & Turner PLC
#6 Sharp’s Doom Bar
ABV: 4.6% AB InBev A famous bitter with a long history, still recognised as ‘the cream of Manchester’ by many of a certain age – even though the brand is no longer made in the local area. Another beer which is anchored in tradition more than in any recent brand development or marketing ties.
ABV: 4.0% Molson Coors From its original Cornish roots, Doom Bar has risen over the last few years to become one of the best known real ale brands in the country – and from 2011 has been part of Molson Coors. Since 2013 it has also been the biggest selling cask ale in GB, making it a popular option for licensees looking to broaden the appeal of their beer offer.
#8 McEwan’s Best Scotch
Another of the early ‘super regional’ brands to find a broader market country wide. It is especially popular in its London and South East heartland where sporting and charity sponsorships such as Surrey Country Cricket League and the London Pride Walk for Cancer Research UK help retain interest and recognition.
#9 Boddingtons
ABV: 3.6% Carlsberg UK This bitter brand – produced by Carlsberg – is synonymous with the city of Leeds and Yorkshire generally, and remains the dominant ale brand in many clubs and bars across this area of the North of England. Popular both in its traditional cask variant and Smooth Flow keg option.
One of the original ‘super regional’ beers to cross over to success countrywide, Greene King IPA remains a popular choice in the sports and social club sector both in cask and keg – especially with its strong sporting association. 2015 saw a rebranding to provide a more contemporary feel and Greene King continue to increase interest via brand extensions such as IPA Reserve, Gold and East Coast IPA.
#7 Fuller’s London Pride
ABV: 4.1% Diageo
ABV: 3.6% Charles Wells A slightly darker ale style which is very popular in the North East of England. Becoming part of Charles Wells in 2011 has also helped to bring this quintessentially Scottish brand to a broader audience south across the rest of the UK.
#10 Stones
ABV: 3.7% Molson Coors A beer very much of its regional area – highly popular in the social clubs and bars of South Yorkshire, where the majority of its following is still concentrated.
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ASK THE EXPERTS – REAL ALE
All Hail the Ale A quality cask ale offer reflects well on the club. It is often seen as a benchmark for the club’s overall quality; research shows that clubs and pubs that build a reputation for keeping consistently excellent ales are more likely to experience an upturn in all trade, including food sales. Marston’s Haley Cox offers the following advice.
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he cask ale drinker has remained loyal to the licensed trade, continuing to head out for a sociable drink. Meeting their needs and recruiting more of them is therefore an essential and logical way to increase sales and generate sustainable business for your club. Cask ale popularity is growing and out performs all other beer categories, now accounting for 57% of all on-trade draught ale (versus 43% keg)1 – and it’s set to achieve 20% of on-trade beer and 70% of ontrade ale by 20202.
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Cask Ale Report 2015-16 Cask Ale Report 2015-16
Range and beer styles As demand and interest in cask ale continues to grow, cask beer drinkers are looking for more premium, quality drinks, crafted with natural ingredients and genuine regional provenance, leading to a trend in seeking out different taste and flavour experiences. So you can understand why more and more beer drinkers are enjoying the variety of flavours that can only be found in a delicious pint of real ale.
Aim to have a balanced range of familiar ‘tried and trusted’ brands to re-assure new or occasional drinkers, alongside less familiar ‘guest’ brands that provide something a little different to encourage choice and experimentation for more experienced drinkers. It’s all about quality If you want to build a reputation for cask ale you need to deliver quality beer. It’s as simple – and as difficult! – as that.
loyal ones who keep coming back, and it’s repeat custom that keeps any business alive. Train staff and the customers will follow For your customers, the care and attention your staff pay towards pouring and serving has a large impact on their impression of your overall offer. Helping your staff to learn and develop a passion for what they are serving will also have a big impact on your sales. Even if you only have three beers on your bar, if your staff know what each beer is and what it tastes like they can encourage trial, upsell and make trusted recommendations that give your customers confidence. In fact last year, 30% of drinkers cited staff knowledge as increasing their confidence in a venue. Often drinkers will not know which beers are hoppier, and which are maltier for example – so any gentle nudges staff can provide will be helpful. The more ales you have and the more knowledge your staff have about them, the more confident your customers will feel in buying them.
1. Ordering – order the correct size of cask and aim to sell it within three days.
Make it an event With so many benefits to serving cask ale it only makes sense to create events and activities to encourage your non-cask drinkers to try cask ale for the first time – and with 41% of people saying the best place to try real ale is at a beer festival4, it’s the perfect event to show off your range and to impress. Cask Ale and beer festivals cash in on what customers want – an experience that cannot be replicated at home. Beer festivals are a great way to boost footfall and build a reputation for quality cask ale. Some ideas include:
4. Pegging & venting – all casks should be vented with soft porous pegs 2-6 hours after delivery. Check casks frequently and change peg if it becomes blocked. When strong fermentation has finished insert a hard, non porous peg. Remove that when serving and replace at the end of the session.
• TASTING PLATERS – a great way of encouraging experimentation and delivering a real tasting experience. • FOOD MATCHING – get your kitchen team involved to create a range of food or snacks to accompany each beer. • INVOLVE YOUR MEMBERS – hold a vote and let your members influence what they want to see on the bar on the big day. • REWARD – run a loyalty scheme to encourage return custom with prizes for attending the multiple events. • SAMPLING – offering ‘try before you buy’ from a small bespoke glass (shot glasses work well) drive interest and engagement. • LOCAL BEERS – choosing a regional or local beer can help create a sense of community. Yes it’s true that cask ale needs a lot of work, but it’s worth it. You need impeccable quality standards right from cellar management, to cleaning and maintaining the line equipment through to keeping your glasses clean. But all that effort is reflected in the rewards. While the value of a single visit of a cask ale drinker may be slightly lower, with 50% of cask ale drinkers visiting a venue once a week or more3, the value of their custom over their lifetime is considerably higher. Cask ale customers also tend to be very 3
Cask Ale Report 2015-16
TOP TIPS FOR THE PERFECT PINT
Publicising your club and events It may seem obvious but unless your members know what’s going on they won’t get involved. • POINT OF SALE – keep POS up to date and relevant with personalised banners, posters and flyers (and always advertise the next event before the first one is over!). • GO DIGITAL – 69% cask ale drinkers use Facebook once a month or more5 and social media is quick, easy and cost effective to tell your 4 5
Cask Ale Report 2015-16 YouGov survey for the Cask Report July 2015
2. Storage – check your cellar temperature. Casks must be stored in a temperature controlled cellar between 11-13°C. 3. Stillaging– all casks should be stillaged securely for at least three days before sale. If some have to be stillaged later, roll them first to allow the finings to work. Cask beers will usually drop bright within 48 hours, some brands may take a little longer.
5. Tapping – tap all casks 1-2 days before they go on sale. Always use a clean tap. 6. Sampling – sample beers for clarity, aroma and taste after tapping, and before serving each day. Always sample from the cask. 7. Serving – once on sale the beer is exposed to air, which begins to deteriorate the quality of the beer. Ideally, therefore, empty a cask within three days. 8. Tilting – gently tilt the cask when it’s between 1⁄2 and 2⁄3 full, either by raising the back or lowering the front by about three inches, whichever is easier. 9. Cleaning – clean the beer lines and equipment every week, using methods recommended by your cask supplier. 10. Don’t compromise – follow these tips and you will serve the perfect pint of cask ale.
members what’s going on. • LOCAL PRESS – create a press release or photo call about your event and send to local journalists. • CAMRA – Make your local group aware of your event. (Find contact details at www.camra.org.uk).
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A WORD FROM MARSTON’S
Defined By Beer, InspiredByService Marston’s is the UK’s No.1 Premium Ale brewer. With five regional breweries – Jennings, Wychwood, Marston’s, Banks’s and Ringwood – it has eight brand families and crafts some of your favourite ales including Wainwright, Pedigree and Hobgoblin. Marston’s full portfolio of cask, keg and bottled ales truly represents a national ale trail from the Lake District down to the south coast.
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y choosing to work with Marston’s you’ll reap the benefits of over 180 years industry experience which is perfectly complemented with a comprehensive support service. The full range of tailored support offered by Marston’s includes: Award winning ale – A range of 24 permanent beers and an exciting guest ale programme with a further 44 beers throughout the year.
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Exceptional service – Dedicated local Business Development Managers and an award winning customer services team. Unrivalled quality – A unique ‘caskforce’ team of over 30 Beer Quality Technicians who deliver on site beer quality advice, auditing and cellar support. National distribution – A dedicated team of over
320 personnel based at 14 local depots around the country all ensuring high quality and personal service. Extensive drinks range – A wide range of drinks from lager, cider, wine, spirits and minerals, providing you a hassle free one stop shop. Cost saving solutions – With over 1,700 pubs comes great purchasing power and Marston’s have
MARSTON’S FASTCASK™ Quality is essential, and while clubs that see irregular or unpredictable trading patterns might think that cask ale is operationally too difficult for them, Marston’s unique fastcask™ format of cask beer provides more flexibility and is always available to be put on sale. Easier to Handle fastcask™ beers drop bright immediately, removing the need to wait 24-28 hours before they can be put on sale Easier to store fastcask™ beers can be stacked and moved around the cellar more freely without turning the beer cloudy Always on Sale fastcask™ beers are always available to be put on sale and if the container is disturbed in the cellar it can stay on sale The fastcask™ range includes…
negotiated fantastic deals on a wide range of products and services such as card payments, kitchen and bar equipment and waste management. Marston’s and your club Marston’s understands clubs and their priorities, and has a wealth of experience in helping their customers to increase their revenues in a very challenging market. A big part of Marston’s formula for a sustainable business is making the most of cask ale as it provides clubs with a unique point of difference versus cheaper drinks from the supermarkets and gives a reason to visit and recruit members to your club. To see the difference a quality brand and service can make to your business and how Marston’s can help clubs, contact 0800 587 0773 or visit marstons.co.uk
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DRINKS REPORT – WINE
Winning with wine A few simple tweaks can make all the difference to how effective your wine list is in helping you to sell more wine, more profitably, according to Crown Cellars. Here, Category Manager Louise Boddington and Master of Wine Jonathan Pedley offer advice on creating the perfect wine list for your club.
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he club wine list doesn’t have to be huge to help you sell more wine. It just needs to meet your members’ needs and to make them feel that they are getting great value. Variety is the spice of life The more styles, grape varieties, countries of origin and price points you cover, the more members you are likely to appeal to. And remember, wines your members like may not be the wines you prefer. Balance your list Add interest and credibility by offering a few trendy or unusual choices as an alternative to the safer choices – Wine of the Month promotions are a great way to see if these wines appeal to your members.
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Core wines by the glass Ensure that your core wines are available by the glass and provide a standard and premium option for your most popular varietals. A huge choice of single serve wines is available if you are worried about wastage.
‘Celebrating? Why not add some sparkle with...?’. Separate your sparkling wines from Champagne. Sometimes a customer can discount a ‘Champagne and Sparkling’ section because of assumptions on price linked to Champagne.
‘House wines’ and wine brands Avoid terms such as ‘house wine’ to encourage members to try a more profitable choice. And help your list stand out by including a selection of on-trade exclusive wines that members won’t see in supermarkets alongside any branded wines.
Trading up Give members the opportunity to trade up when they fancy splashing out. Highlight more profitable choices with ‘Our favourite’, ‘We recommend’ or ‘Award Winning’ (if appropriate). And remember that your members’ eyes will hit the centre of the wine list first so this is the ideal spot for your higher margin wines.
Make it sparkle Put sparkling wines at the start of your list. Prompt impulse purchase with calls to action e.g.
Pricing guidance and service styles Make sure your list has a steady progression in pric-
ing from entry level so it allows your members to try more expensive wines in easy steps, encouraging them to trade up to better quality wines and making the top end of your list more accessible. Members drinking at the top end of your list will put more money on your bottom line and feel more positive about the experience and the great value for money that you offer. You can apply the same logic to wines by the glass, not just in the range of wines available, but also in sizing. Offering a pricing benefit to members who trade up from 125ml to 175ml or from 175ml to 250ml will be adding value for that customer. Equally, encouraging trade up from glass to bottle when individuals in a group choose the same wine will also make your members feel like they are getting great value from you – after all, you are showing them a way to save money when a bottle is cheaper than two glasses of the same wine! The wine list – design and content For more extensive lists, laying out by style or taste profile rather than colour can be helpful to members, reducing the risk to increase likelihood of experimentation and trading up. Unless you’re a specialist and your members demand it, resist the temptation to be overly wordy with wine descriptions. It can be off-putting for members and increase print costs. Your wine list should be accessible and on display for members at all times, not tucked behind the till on the back bar so members have to ask for it.
CONSIDERATIONS FOR CREATING YOUR WINE LIST A wine list is a valuable training and reference document for your staff, providing useful support for them to up-sell and make informed recommendations. A list doesn’t have to be huge as long as it meets your customers’ needs. GENERAL PRINCIPLES These principles can be applied to lists regardless of outlet style. • Variety is the spice of life • Ensure that your core wines are available by the glass • Balance your list. Add interest and credibility by ensuring that a few trendy or unusual choices are available as an alternative to the safer choices • Avoid terms like ‘house wine’ to encourage customers to try a more expensive choice • Give your members the opportunity to trade up when they fancy splashing out • For longer lists, laying out by style or taste profile rather than colour can provide helpful guidance to customers • Unless you're a specialist and your members demand it, resist the temptation to be overly wordy with wine descriptions • A wine list should always be accessible and on display for members
CONTACT DETAILS Crown Cellars is the specialist wines and spirits division of Carlsberg UK. “If getting a wine list started looks daunting Crown Cellars has a team of specialists who can build a list for you and provide printed copies delivered to your door free of charge,” says the company. t. 08453 710 199 e. crowncellars@carlsberg.co.uk www.crowncellarswines.co.uk STOP PRESS: Carlsberg UK is a proud sponsor of the Club Awards. Watch out for its wine selection at this year's event.
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ASK THE EXPERTS – CATERING
Food trendsfor2016 In these days of cutting-edge modern technology, 24 hour news channels and social media, things move quickly and everything is instant. Everybody wants to be on top of the latest trends and catering is no exception. Booker is equally keen to follow the latest trends to ensure that their products and services will help to run even better club business. So what’s hot for 2016? Here they share their thoughts.
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rom the ubiquitous burger to the pulled-pork phenomenon, there are some clearly identifiable trends which clubs kitchens should be keeping an eye on. Burgers Burgers continue to be the number one dish sold by catering businesses across the UK. Ensure that you have the best burger offer that you can manage. They are so easy to do, from the Big Al’s microwavable burgers for clubs with limited kitchen facilities right up to the premium burgers for more advanced kitchens. Whatever the scale of your catering operation, everyone can now produce a great burger. Look to add value to your burger with toppings, such as BBQ sauce, different cheeses, bacon, salsa, guacamole – the list is endless. Charge a small amount for each extra topping to generate some extra revenue. Other ways to add value are to change the bun – try Gourmet buns or even Brioche buns. Also try different chips, using the words ‘gourmet’, ‘chunky’, ‘crispy’ etc and charge an extra 25p; your customers will be happy and so will the club treasurer! Don’t just think beef though. Chicken burgers are nearly as popular as beef and according to Horizons Menu Trends Summer 2015 they have seen a 73% increase in popularity. American As well as burgers, American food in general is still very popular. Hot Dogs continue to appear on a lot of menus, Mac & Cheese has started to appear as well, not just as a side, or pasta dish, but with additions such as bacon, burgers and pulled pork. Pulled meat is still on most menus – pork, chicken, beef, it doesn’t seem to matter. If it’s a fattier cut of meat, it can be slow roasted and pulled. Sitting alongside pulled is smoked. If you don’t have a smoker out back where you can sit your joints of meat for 12 hours at a time, look to use flavourings and sauces to give a smoked flavour. Sides are also very trendy and on the increase and in the case of American foods, it’s ‘slaw that everyone is serving. But don’t just serve up the old favourite (cabbage, carrot and onion); try adding a twist with red cabbage, chilli or dried fruit. Mexican There is a trend for pop up restaurants and so called street food, where Mexican lends itself very easily.
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Pulled meat is still on most menus – pork, chicken, beef, it doesn’t seem to matter. If it’s a fattier cut of meat, it can be slow roasted and pulled.
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New Mexican restaurants are still opening at a pace, backing up the thought that it is still popular and trendy. Burritos are probably most on-trend currently and are really easy to do. Just pop some filling into a wrap, roll it up and serve with a few tortilla chips. Look out for tubs of readymade chilli, such as our Chef’s Larder Premium Chilli Con Carne that has recently launched at only £1.66 a portion – this is great value for money and perfect as a convenient way to serve a few portions. Also consider rice pouches as a way to minimise wastage. Try holding a Mexican themed evening and serve the food with one, or several, of the selection of Mexican beers that are available now, for a great food and beer evening Grazing Customers want to stick less and less to rigid meal times. They want to eat what they fancy, when they fancy it. Small sharing plates are a great way to offer a wide selection of food right through the day. Also consider grazing boards, where enough food is served for two or more people on the same board. People wouldn’t have shared food a few years ago, but those boundaries seem to have broken down and it’s not alien to share a plate of food with a friend or partner anymore. The best example of an easy sharing dish is Nachos. Tortilla Chips, Salsa, Guacamole, Soured
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People wouldn’t have shared food a few years ago, but those boundaries seem to have broken down and it’s not alien to share a plate of food with a friend or partner anymore.
Cream, Cheese and Jalapeno’s, can be oven baked or microwaved for ease of service. Toppings Sides and Sauces These are becoming very popular. As mentioned in the Burger section, add value and profit by adding toppings not just to burgers, but also Mac & Cheese, Hot Dogs, Jacket Potatoes and Salads. Horizons Menu trends Summer 2015 states there were 45% more toppings, sauces and sides featured on summer 2015 menu’s versus summer 2014. Use them as a way to flavour different meats or
vegetables. Hotter flavours are becoming more mainstream, by offering different levels of heat in your sauces you can cater to all tastes. If you really want to be a little different try making your own ketchups and sauces; you’ll be amazed at how easy they are to do. Healthy Low fat, low calorie, free-from, gluten-free, meat reducers, vegetarian – all are phrases you’ll have heard a lot of more recently. As the population ages and people become more and more health con-
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scious, you need to be ready to cater for these requirements. It may still be the minority that have these needs, but if they influence the decision of a large party of people as to where they dine or don’t dine, they have to be considered when you are doing your menu planning. Headlines A last few headlines as to what is on trend. (These are a little more unusual so you may want to do your own research if you feel that you want to learn more about them): • Peruvian, especially Cervice (fish cured in lime) • Caribbean, Jerk meats (Booker sell Jerk seasoning) • Japanese, Terryaki • Superfoods, seeds, nuts and berries.
CONTACT DETAILS Booker and Makro have over 200 stores nationwide who offer free delivery. Clubs can order in-store, online or over the phone. All About Food is available via the company’s website. t: 0845 6012999 – Booker t: 0844 4457445 – Makro www.booker.co.uk
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ASK THE EXPERTS – ENERGY TIPS
Keeping kitchen costs down Implementing energy savings in kitchens can make a huge impact on the bottom line, according to research from E.ON. Here Michelin-starred chef Glynn Purnell shares tips on saving energy in the club kitchen.
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lubs with kitchens take note. Energy costs make up almost a quarter (22.5%) of overheads for the catering industry, with an estimated 10% of overheads lost on wastage. Yet much of this can be avoided with the right mechanisms in place. “You wouldn’t throw food or money away so why would you throw away energy? Yet that’s exactly what you’re doing if you leave things on,” says Glynn Purnell, who recently reduced his energy use by nearly a quarter at his Michelin-starred restaurant, Purnell’s, in Birmingham. “Running a restaurant is quite tight when it comes to making a profit so energy efficiency is obviously really important. We changed all of our lights to LED which made a massive difference. When I had gas stoves, they were on all day and the fans too. We scrapped gas and went all electric so we’ve got induction hobs and the thermo range which contains the heat within it. The kitchen is much cooler as a result so we don’t need as much cooling, increasing our energy savings even further and making it a better environment to work in. “All of this was achieved without compromising the cooking techniques and quality of the food. I would never compromise the quality of food for the cost of energy or any other ingredients but everyone wins when you can find a way to let them work together.” Glynn’s Top 10 Energy Saving Tips 1. When investing in new equipment, don’t just think of the upfront cost, think in terms of the lifespan of a use including factors such as preheat energy consumption, idle energy rate usage, production capacity, operating hours and maintenance and disposal costs. I have to admit when setting up the restaurant we had a million things to think about and energy efficiency wasn’t one of them. When you look back you realise how much money you could have saved if you had put in these measures at the start. I opened my first restaurant 12 or 13 years ago but if I were to open another I’d make sure energy efficiency was one of the top priorities. 2. Retrofit old equipment with high efficiency parts and accessories. Consider installing control technology, which automatically switches off or turns down unused cooking equipment. Automatic pan sensors are available for gas and electric hobs, which turn the hob off or down.
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Install a door-closer on refrigerators, hang strip curtains on coolers to maintain moisture levels or use programmable thermostats to automatically adjust ventilation and air conditioning. 3. Consult an energy consultant or a commercial kitchen designer and installation team. 4. Locating refrigerators and freezers away from the hot kitchen will work far more efficiently and use less energy, and it will reduce unwanted heat gain in the kitchen. Install door closers or alarms to prevent employees from accidentally leaving fridge/freezer doors open. At Purnell’s, we also use a refrigerator that was made for tropical climates and so is adapted to allow as little temperature change as possible. 5. Use energy efficient light bulbs or LEDs. We changed all our lights in Purnell’s from gallery lighting to LEDs which made a massive difference to our bills and even improved the ambience of the restaurant (contrary to popular belief!). 6. Don’t keep frozen foods at temperatures colder than needed – increase the temperature of frozen food and product stores from -25°C to -20°C and save 10% of the refrigeration energy*. 7. An induction hob is up to 50% more efficient
than a traditional electric hob* and can power up quickly, reducing the need for them to be on all the time. They generate less heat which means less cooling in the cooking areas is needed. Consider switching from gas permanently and make the change to induction when you do. They are also easier to clean, which can save extra money and time! 8. A combi oven, which offers convection, steam and combination cooking, can reduce energy costs by around 50%* because they offer faster cooking times. 9. Pass-through dishwashers are the energy-hogging workhorses of many professional kitchens but the new generation has lots of energy-saving features. Choose a dishwasher model with a heat recovery condenser device to reuse waste hot water to heat the incoming supply of water. 10. New grill designs can detect something placed underneath them and heat up in seconds. Good designs will respond in less than ten seconds, offering energy savings of 75%**.
SOURCES * Carbontrust.com ** www.greenhotelier.org
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ASK THE EXPERTS – BANQUETING
Kings of the kitchen – banqueting success Banqueting can be a real profit booster for clubs across the country. But how easy is it to build a kitchen which can cater for such functions? And how can those who have already invested in the right equipment, improve their banqueting offer?
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or many clubs, banqueting is already a fantastic money-spinner. The ability to cater for large numbers, serving a good standard of food at a good margin with huge potential for wet sales too, is clear to see. For others, it is sadly still an untapped resource. Too many venues can see the benefits but see it as a pipedream that only the biggest (and richest) of golf clubs and leisure venues can afford to invest in. This is simply not the case. The key to a good banqueting kitchen is in two vital pieces of equipment; combi ovens and blast chillers. For those who are looking to start from scratch, it might seem like a daunting investment but it is important to remember what else these pieces of equipment can do in the kitchen. Combi ovens and blast chillers are certainly not one-trick ponies designed specifically for banqueting. Together, this combination will give you the capability to cook, chill, regenerate and serve a wide variety of dishes, from gravies and sauces to roast joints of meat, with consistency and quality guaranteed every time. And with intuitive cooking modes and energy-efficient programming available on the latest models, they can be just as effective (and efficient) on small numbers as they are for banqueting. Some clubs may already have both in their kitchen but by not using them to their full potential, you could be missing out on a fantastic opportunity. The right combi-nation Available in a variety of sizes to cater for every venue’s specific needs, combi ovens are the workhorse of any commercial kitchen and in banqueting they serve two purposes; cooking and regenerating. As you can imagine, speed and consistency are essential when catering for large numbers and there is no better piece of equipment to ensure both of these are achieved. Whether steaming, roasting or baking, combi ovens can be used for meat, fish, vegetables, bakery, hot puddings and even the custard to finish. Their flexibility is unrivalled and it’s easy to see why they are used by everyone from quick service restaurants for consistent food-on-the-move, to the world’s busiest kitchens for mass catering. One of the biggest features of a combi oven is its
ability to cook at low temperatures. This means that caterers can potentially use cheaper cuts of meat and also take advantage of cheaper overnight utility bills. More importantly, it reduces meat shrinkage and maximizes yield so you can serve more dishes from the same joint compared to a traditional range oven. Many of the latest models also include a touchscreen panel which can be programmed for specific recipes to ensure it only takes a single touch to prepare delicious meals – particularly useful for large banqueting functions in busy leisure kitchens. The second stage of the banqueting kitchen process is to use the blast chiller to bring dishes down to a safe temperature following UK food safety guidelines. Blast chillers ensure a more streamlined kitchen process - which is obviously essential for banqueting - because it means you can transfer food straight from the oven and quickly reduce it to a safe temperature for holding. Some venues will already offer a limited banqueting service but may only be using combi ovens; this will take a considerable amount of pre planning and an increased number of chefs in the kitchen. The blast chiller is the key to drastically improving capability, quality and potential numbers at the banquet. Serving food straight from the oven means chefs will have a limited time window to get hot food out
to diners and this can obviously impact the number of consistent meals you can serve in one function. Investing in a blast chiller would enable those caterers to chill food down to a safe temperature before regenerating it back in the combi ahead of service. Finally, regenerating is the process of bringing food back to serving temperature and this is where the combi oven really comes into force as a star of the banqueting kitchen. Look for a combi with specific regenerating cycles which can ensure the perfect humidity conditions to quickly (and safely) get your food back to the right temperature. For plated banqueting, it can also be useful to consider optional plate trolleys and thermal covers which make loading, unloading and transporting far easier. This way, plated dishes can be taken from the combi to the chiller and back to the combi for regeneration before taken to the pass ready for service – all with one push of a trolley.
CONTACT DETAILS Electrolux Professional offers solutions for kitchens (and laundry) plus training on equipment. t. 0844 375 3444 www.electrolux-professional.co.uk
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*Open to non-brewer-affiliated free-trade licensed premises in GB. Excludes Northern Ireland. Account, installation of Carlsberg or Carlsberg Export (“Product”), minimum stocking, purchase & sales volume growth requirements apply. 1 entry per 11 gallon keg of Product purchased directly from Carlsberg UK during period from installation of Product until 31st March 2016. Prizes: 32 winners (16 new & 16 existing customers) of 1 x pair of tickets to UEFA EURO 2016 group match in France, plus hospitality, return flights from the UK and 2 nights in a 3* hotel. Winners selected at random. Draws on 5.1.16 & 7.4.16. Max.1 prize per outlet. Winners and guests must be 18+. For Ts&Cs, full entry requirements & full prize details please see www.carlsbergwedelivermore.co.uk. †50 sets of 48 x Carlsberg-branded pint glasses and 1 x table top chalkboard (33x21cm) available on first come first serve basis. Must install Carlsberg or Carlsberg Export and quote ‘CM1’ to 08453 710 199, 1 set per customer. Install must take place before 28th Feb 2016