ISSUE 7
AT THE HEART OF THE RUGBY COMMUNITY
The 2017 Six Nations Full TV schedule and ‘players to watch’
Sporting fixtures – who’s showing what and when www.sports4bars.com
Could you be our Rugby Club of the Year 2017? Expert tips on running a beer festival at your club Why social media is so crucial to your members
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WELCOME
Welcome
In this issue
Caroline Scoular
Sean Ferris
Mike Braidwood
Lawrence Hardcastle
Ashley Cairns
Mark Newton
Rob Hill
Jill Slingsby
Welcome to Issue 7 of Club Rugby, the magazine for grassroots rugby clubs, the backbone of the sport. It’s a special year for Home Nations rugby fans with the tantalising prospect of the British & Irish Lions tour of New Zealand at the end of the domestic season. As a result much of the talk in rugby clubs up and down the UK over the coming months will be centred on one key topic - the composition of the Lions squad. It’s not just the supporters who will have the Lions on the brain. As they run out for their teams during the upcoming Six Nations, each and every player from England, Ireland, Scotland and Wales will be dead set on booking their place on that trip to the Land of the Long White Cloud, such is the mystique of the Lions. To follow in the footsteps of giants such as Willie-John McBride, JPR Williams, Martin Johnson, Keith Wood and Gordon Brown is a singular honour and it will be fascinating to see which of the current crop of players writes their name into Lions legend during the summer. Of course, before the Lions, we have the Six Nations to savour as England attempt to follow up their stellar achievements of 2016 with further success in the tournament. It will not be easy judging by some of the positive results chalked up by Northern Hemisphere teams over their Southern Hemisphere counterparts during the past autumn series and there is the suspicion that this will be one of the most competitive Six Nations in recent memory. Whatever happens in the Six Nations, it’s sure to be a busy time in your clubhouse and this edition of Club Rugby is packed with features to help you boost your bottom line. We have 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. Wishing your club a busy but enjoyable Six Nations! JUSTIN O’REGAN
Editor Justin O’Regan Design David Foster Events Leigh-Anne Ogilvie, Jill Slingsby Circulation Jon Hardy Accounts Michael Jeffries, Pam Attrill
Club Rugby is published by Alchemy Contract Publishing (ACP) Ltd. Club Rugby is a sister title to ACP’s Club Mirror and Clubhouse Europe. ACP Gainsborough House 59/60 Thames Street Windsor Berkshire SL4 1TX UK t. +44 (0)1753 272022 f. +44 (0)1753 272021 e.info@clubrugby.org.uk www.alchemycontractpublishing.co.uk
The views expressed in this magazine are not necessarily those of the publishers. Club Rugby does not verify the claims made by advertisers regarding their products.
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Contents 8
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6 News A round-up of the latest news from the rugby scene, including the appointment of Prince Harry as Patron of the RFU.
8 Rugby Tonight Competition You and a bunch of your clubmates could win the chance to be in the audience for BT Sport show Rugby Tonight.
11 Legal Eagle Top advice from our legal expert.
12 Six Nations Preview
20
Club Rugby looks ahead to the 2017 RBS 6 Nations Championship, the first to be held under a bonus point system.
16 Six Nations: Players to Watch
Good quality and useful content, targeted followers and relationship-building are all part and parcel of good social media practice, as Nick Bryant of Social Media First, explains.
We look at the key players for each of the Six Nations teams.
29 Hospitality Social Media Awards 2016
20 Champions Cup European club rugby’s flagship event reaches the quarter-final stage and will see four pulsating contests, including Saracens v Glasgwo Warriors
24 Top Live Sport Coming Your Way In addition to the Six Nations there are big live events throughout February, including major ties in the Barclays Premier League, Aviva Premiership and Super League.
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27 Best Practice Social Media Rules
Back in November in Manchester, John Inverdale hosted the inaugural Hospitality Social Media Awards which brought together the best social media practicioners from clubs, bars, hotels and other hospitality venues. Bedford Blues were the worthy winners in the ‘Rugby Club of the Year’ category.
42 How to Chair Meetings Statistics show that managers spend around 40% of their time in meetings. Yet, according to research, 83% of people who go to meetings
worry about drifting off the subject an 74% question their effectiveness.
43 Strategic planning Has your club got its 2017 strategic plan in place? Top tips from top clubs.
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45 Human resources
62 All hail the ale
How putting in preventative systems can help you to achieve streamlined team management.
Clubs that build a reputation for excellent ales are experiencing an upturn in all trade. Here's how.
48 Legal Quiz When it comes to running your club, are you up to speed on all things legal? See if you are with our special quiz set by our top legal expert David Lucas of Fraser Brown Solicitors. Don’t worry, the answers are included on the page.
52 Club Awards 2016 Manchester’s Principality Hotel was the stage for a glittering five-star night of celebration in November as clubs of all shapes and sizes came together under one roof to reward excellence. We report on the winners in each of the categories, including ‘Rugby Club of the Year’.
63 The great outdoors From the club barbie to post match meals, alfresco dining is now possible all year round.
66 Wine Premiumisation Over the last couple of years, the wine category has all been about sparkling wine, particularly Prosecco. CGA’s Mark Newton and Ashley Cairns report on the latest trends in wine.
69 Fast facts on fridges No-nonsense advice on operating your fridge with maximum energy efficiency.
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News from the touchline Eddie Jones wins UK Rugby Writers’ Award England head coach Eddie Jones won the prestigious Rugby Union Writers' Club Pat Marshall Memorial Award as the sport's personality of the year for 2016. Jones was recognised at the club's annual dinner in central London and follows in the footsteps of previous winners including Jonah Lomu, Jonny Wilkinson, Martin Johnson and Dan Carter. The Australian oversaw an outstanding maiden year as England coach after masterminding a perfect run of 13 successive Test victories, including a Grand Slam and series whitewash of Australia. Ben Ryan was awarded the Special Award after coaching Fiji to their first Olympic gold medal at Rio 2016.
Autumn 2017 series schedule is finalised England’s opponents for the 2017 Old Mutual Wealth Series has been confirmed for this autumn. The senior men will play three Test matches next season at Twickenham Stadium against Argentina (November 11), Australia (November 18) and Samoa (November 25). Matches will kick off at 2.30pm and will be broadcast live on Sky Sports HD. An England XV will also take on the Barbarians in the Old Mutual Wealth Cup at Twickenham on May 28. The match will take place the day after the Premiership final and before England fly to Argentina for a two–Test series in June. England Head Coach Eddie Jones said: “These blocks of matches are an important step in our preparations for the 2019 Rugby World Cup in Japan and we look forward to playing in the 2017 series against three tough opponents in Argentina, Australia and Samoa.” England Women will play three fixtures in November 2017, concluding against Canada at Twickenham on November 25, immediately after the men’s game against Samoa. The team enjoyed huge support during the 2016 autumn series with record attendance numbers, including 4,000 for the match against New Zealand at The Stoop. Sponsors Old Mutual Wealth support of England Rugby extends from the men’s and women’s game to the grassroots of the sport. 6 CLUB RUGBY
Lions fans urged to book NZ accommodation early Rugby fans thinking of travelling to New Zealand for the British & Irish Lions tour later this year are being urged to sort out their accommodation sooner rather than later with hotel rooms likely to be in short supply across Auckland, Wellington and Rotorua for the Lions’ games against the All Blacks and Maori All Blacks. According to online booking sites, only 5 per cent of hotel rooms in central Auckland are still available for the first and third All Blacks-Lions tests on June 24 and July 8. It's the same story in the capital for the second test on July 1, with 95 percent of rooms in the Wellington area already snapped up. And rooms in Rotorua are also in short supply, with 90 per cent of the area booked up for the June 17 match between the Maori All Blacks and the Lions. Hospitality New Zealand says fans need to get in and book their accommodation options quickly, predicting campervan operators, campgrounds and private operators – such as the 16,000 Airbnb hosts
in New Zealand – will help fill the gap. “This sort of booking pattern isn’t surprising particularly for a major event and particularly around significant games,” a Hospitality NZ spokeswoman said. “There is a range of accommodation options in New Zealand from five-star hotels to motels, backpackers, luxury lodges and holiday parks. There are also options like Airbnb and organisations such as BookaBach and Bachcare which open up further accommodation options. “Don’t leave it to the last minute to start looking for accommodation, plan ahead and get this sorted in advance.” Air New Zealand says it is seeing “significant demand” for flights and is watching to see whether it will need to add extra flights to cope with demand. “While seats are still available for our scheduled services around the Lions, we have seen significant demand for large group bookings flying on domestic charter services,” an Air NZ spokeswoman said. “We closely monitor demand around
major events and will typically add further capacity if we see stronger than anticipated demand. While it’s still early days, we are committed to providing as many seats as possible to help customers see their favourite teams play.” About 20,000 Lions supporters are expected to travel to New Zealand for the tour which comes 12 years after the Lions last played the All Blacks in a Test series. On that occasion, New Zealand won the series 3-0 during a controversial series which saw Lions captained sustaining a tourending injury in the opening minutes of the 1st Test.
Prince Harry takes over as the Patron of the RFU Prince Harry has become the Rugby Football Union’s new Patron, following a Buckingham Palace announcement that Her Majesty The Queen would be handing over the patronage. The Queen had been Patron of the RFU for 64 years, having held the role since 1952, after taking over the position from her father, King George VI, following his death. The Queen has attended numerous rugby matches at Twickenham and two Rugby World Cups in the United Kingdom (1991 and 1999). As one of her last acts as Patron, alongside Prince Philip and Prince Harry, The Queen last year hosted an event at Buckingham Palace during the 2015 Rugby World Cup. Over 400 senior officials from the RFU, England Rugby 2015, World Rugby, players, staff and volunteers working at the
Prince Harry
tournament attended. Prince Harry has been Vice Patron of the Union since 2010. A big rugby fan, he regularly attends England matches at Twickenham and has supported the work of the RFU and its charities in that time., being Patron of the RFU Injured Players Foundation since January 2010 and working in the past in support of CBRE All Schools. Prince Harry
was also Honorary President of the 2015 Rugby World Cup. Peter Baines, RFU President, said: “It has been a privilege and an honour to have The Queen as Patron of the RFU for over 60 years. She has been a fantastic supporter of the Union and we thank her for that and her contribution to the game of rugby in England.”
London Welsh RFC bows out of pro rugby London Welsh RFC – one of the most illustrious clubs in British rugby history – has ceased to exist as a professional club after being denied permission to continue playing in English rugby’s second tier for the remainder of the season and beyond. The Richmond-based Exiles were granted a temporary licence by the Rugby Football Union to continue as a Championship side on December 22 after entering liquidation. The RFU have since concluded that London Welsh, who were relegated from the Premiership in 2015 after losing all 22 matches, had failed to meet the conditions necessary for the licence to be extended. “We know this will be an extremely disappointing day for everyone connected with London Welsh,” said RFU chairman Andy Cosslett. “The sadness at the loss of this club from the professional ranks will be shared throughout the game.” All of London Welsh’s results this season have been expunged and there will be no relegation from the Championship this term. The Old Deer Parkclub were 11th in the second tier after being deducted 20 points for entering liquidation. The honour roll of players who have appeared for London Welsh over the years reads like a ‘Who’s Who?’ of rugby and includes such luminaries as Wales and British & Irish players JPR Wiliams, John Dawes, Gerald Davies, Mervyn Davies, John Taylor, Clive Rees and Vivian Jenkins. During the professional era the club struggled to recapture its glory days and a move to Oxford’s Kassam Stadium could not revitalise the club’s playing or financial fortunes.
Rugby Clubs of the Year crowned
The winners of the 2016 Rugby Club of the Year Award were announced at the 2016 Club Awards on November 24 last year at the Awards Ceremony in Manchester, hosted by broadcaster Sally Nugent. Burton RFC (top) and Newton RFC (above) pick up their trophies The joint winners in at the 2016 Club Awards. this hotly contested category were Burton RFC and Newport RFC. Burton RFC impressed the Judging Panel with their commitment to mini and junior rugby which has included the appointment of a number of 15-18-year-old players as ‘Young Ambassadors’ to represent the club. Newport, meanwhile, are looking forward to their 70th anniversary and have stayed true to their ethos as a caring, family-friendly club. For a full report on the 2016 Club Awards and the winners in each category, turn to page 52 of this issue. Meanwhile, the Hospitality Social Media Awards also took place in November with Bedford Blues winning ‘Rugby Club of the Year’ for their wide-ranging and successful promotion of the club through various social media platforms. For more on the HSMA Awards, see pages 30-40.
Get the full TV listings for the Six Nations
Scottish rugby legend aiming to lose seven stone for charity
With ITV and BBC sharing the live coverage of the Six Nations once again, make sure you know exactly when all the games are being shown throughout February and March. For the full schedule, see page 16 . On pages 24-25 we also have full details of all the key live sport showing on TV.
Legendary Scotland and Lions prop Iain Milne – known as ‘The Bear’ – is aiming to lose seven stone in aid of The Prince’s Trust and the Bill McLaren Foundation. Currently topping the scales at 25-stone, some seven stone heavier than during his playing days in the 1970s and 80s, Milne said: “A back injury in 2000 saw my weight balloon to around 25 stones. Over the last seven years, however, my real weight issues have surfaced as a result of depression. “Eating and drinking became my drugs of choices when the depression hit. It was my “go to” when I was down, a form of selfmedication that actually made the depression worse, not better,
because it led to me piling on even more weight. Prior to Christmas, I decided that 2017 was going to be the year I would tackle this once and for all.” Fans can donate via his Just Giving page at: www.justgiving.com/BearBagsRugby CLUB RUGBY 7
RUGBY TONIGHT - COMPETITION Rugby Tonight goes out live every week on BT Sport.
Your chance to be on BT Sport’s Rugby Tonight Fancy joining Martin Bayfield, Ugo Monye, Lawrence Dallaglio, Austin Healey, Ben Kay et al in the Rugby Tonight studio? Club Rugby has teamed up with BT Sport to give you and your rugby club colleagues the chance to take part in a live broadcast of the popular midweek magazine show.
B
T Sport’s Rugby Tonight brings rugby fans an unmissable mix of match highlights, technical analysis and irreverent rugby chat every week. The roster of star names who co-present the programme is like a who’s who of rugby with the likes of Martin Bayfield, Austin Healey, Ben Kay, Matt Dawson, Brian O’Driscoll, ably supported by Craig Doyle and Sarra Elgan Easterby.
But part of the unique appeal of Rugby Tonight is that it incorporates a live audience of real rugby club people in the background. Drawn from clubs from all over the country, some of these fans get the chance to take part in the live technical demonstrations that are staged in the spectacular studio which features a marked-out pitch and full-size rugby posts, with the rugby talent supplying the technical know-how.
Now you and five friends could become part of a future broadcast of Rugby Tonight. Club Rugby has joined forces with BT Sport to give 100 lucky readers the chance to come along to BT Sport’s Rugby Tonight studio in London’s Olympic Park to witness the programme being broadcast live. All you have to do is answer the question below and you could be on the way to Rugby Tonight!
For which club did England wing Ugo Monye make 237 appearances? a) Saracens
b) Wasps
c) Harlequins
Simply send your answer to the question above to: justin@alchemymedia.co.uk with your name, address, daytime contact telephone number and name of your rugby club. We will select 20 winners who will, along with four rugby friends, be able to attend the live broadcast of future edition of Rugby Tonight.
Deadline for entries – February 28, 2017 8 CLUB RUGBY
You and your clubmates will get the chance to witness the Rugby Tonight crew, including Ugo Monye, in action live in the BT Sport studio.
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REFRESHING
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UNDERSTANDING YOU, FIRST... Authorised and regulated by the Solicitors Regulation Authority
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LEGAL
Legal Eagle
David Lucas, Head of the Licensing Team at Fraser Brown Solicitors, answers your club questions.
Authorisation to supply alcohol I operate a club with a premises licence which contains a condition requiring every supply of alcohol to be authorised by a personal licence holder. The condition does not say what form the authorisation must take. Must it be in writing? The Licensing Act 2003 does not require the authorisation to supply alcohol to be in writing. During a compliance visit by a police or licensing authority officer or following a test purchase exercise, the question may arise as to whether individuals involved in the supply of alcohol have been authorised to do so and the way in which that authorisation had been made. It will always be best practice for the authorisation to be in writing in a form which can be produced by the licence holder should the need arise. Examples of an acceptable form of authorisation could be provided in one of the following ways: • A statement in an employee’s contract of employment to the effect that they are authorised by the current designated premises supervisor (who does not need to be named) to supply alcohol at the place where they are employed. • A letter or note containing the authorisation addressed to each individual provided that the licence holder retains a copy which should be signed by the individual to acknowledge receipt of the letter or note. • A list of all the authorised persons signed by the designated premises supervisor or another personal licence holder. A copy of the notice should be displayed where it can be seen by the relevant employees (not necessarily in the bar area). This must be regularly updated to reflect changes in staff • A copy of the bar rota could contain a statement to the effect that “all of the individuals named in the rota are authorised by the designated premises supervisor to supply alcohol”. The rota could be signed by the designated premises supervisor but that is not strictly necessary. The important point is to make sure that whatever form of written authorisation is utilised, the licence holder has a copy which can be readily made available to officers from the police or licensing authority upon request. Measure matters I have been told that it is a condition of my premises licence that I must offer wine for sale in 125ml measures. I cannot see the condition on my premises licence and wonder if that is correct. The Licensing Act 2003 attached a set of mandato-
ry conditions to all premises licences and club premises certificates. The mandatory conditions apply to every licence or certificate which authorises the sale and supply of alcohol for consumption on the premises. Since the Act came into force the mandatory conditions have been amended several times but not all licences and certificates have been updated to include them. The mandatory conditions will apply whether or not they are included in a licence or certificate. It is a mandatory condition that the following drinks, if sold or supplied on the premises, are available in the following measures: • Beer or cider: half pint. • Gin, rum, vodka or whisky: 25ml or 35ml. • Still wine in a glass: 125ml. Customers must also be made aware of the availability of the smaller measures by displaying them on price lists or other printed material in a prominent and conspicuous place. Staff must also make customers aware of the availability of smaller measures when customers order any of the relevant drinks but do not specify a particular measure. The condition does not apply if the drinks have
been made up in advance in a securely closed container. Breach of the condition is an offence and may lead to a review of the licence or certificate.
CONTACT DETAILS Fraser Brown Solicitors 84 Friar Lane, Nottingham NG1 6ED e. dlucas@fraserbrown.com t. 0115 959 7139 mob. 07973 899398
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SIX NATIONS 2017 England won the title in 2016 after winning all five games in the Championship.
Points mean prizes For the first time in its history, the RBS 6 Nations Championship will have a bonus points system in place for the 2017 tournament which rewards try scoring, a move which many hope will lead to teams aiming to play in a more positive style. Club Rugby looks ahead to the upcoming competition.
T
he news that the Six Nations organisers would be introducing a bonus points system for the 2017 tournament (on a trial basis) was greeted with equal trepidation and applause when it was announced in the latter half of last year. Many traditionalists threw up their hands in horror at the prospect of such an esteemed and established tournament changing its structure and thereby forever altering the ‘product’ on offer. Others have embraced the notion of promoting attacking rugby and rewarding teams for scoring tries, a formula which is already in operation in the World Cup, the Rugby Championship, the Aviva Premiership and the Guinness PRO12. Under the new trial, four match points will be awarded to a winning team, with an extra point if they score four tries or more, while losing teams
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will be awarded no points but can collect a bonus point for scoring four tries or more or lose by a margin of seven points or less. A draw will result in the teams being awarded two points each with an additional bonus point on offer for scoring four tries or more. In addition, a team which wins all five matches, thus achieving the Grand Slam – as England did in the 2016 tournament – will be awarded a further three points. It’s certainly a significant change to the format but one that Eddie Jones, coach of reigning champions England, is taking in his stride. “Bonus points won’t affect how we do things,” he said at the official launch of the 2017 Six Nations in January. “I have coached rugby for 20 years and it has not had one iota of influence on how I have gone about things. I’ve grown up with bonus points, I
coached in Super Rugby when they first came in. It’s always been a factor that if you play well, you win. If you play really well, you win with a bonus point – it’s as simple as that.” Certainly, England were lauded for their attacking play during the 2016 tournament and Jones will no doubt expect his team to move forward a level from where they were 12 months ago. “I want us to set a benchmark in the first game against France,” he said. “The last time England played well in the first round was against Wales in 2006. Before that you have to go back to the great side of 2001-03.” England have been installed as title favourites by most bookmakers with Ireland – fresh from their autumn feat of beating the World Champion All Blacks in Chicago – also heavily tipped for glory. The Irish – who also recorded victories over
Australia and South Africa in 2016 – have been boosted by the news that talisman Johnny Sexton should be fit for Six Nations duty after an injury scare. The fly-half has been widely touted for the Lions No.10 berth for the tour of New Zealand in the summer and he will be desperate to show his abilities once more on the Six Nations stage. For his part, manager Joe Schmidt is convinced that Ireland will be there or thereabouts when it comes to challenging for the title, having come through an injury-ravaged tournament with credit last time out. “The last three years I kind of had to put the pin in the wall and make a marker and I think I said in the first two years that a top-two finish would be something I would be really happy with,” said Schmidt. “Last year, just on the back of losing so much experience and so much ability through injury, it was a bit of a rebuilding time for us. I think we built not too badly, I think it is going to be more competitive than ever but again it would be great if we could get a top-two finish.” “Nothing protects you from injuries to key players though. That could still happen and derail you a bit but hopefully we will be as well prepared as we can be.” Ireland’s first opponents, Scotland, will be hopeful of causing an upset at Murrayfield as Vern Cotter prepares the team for the last time as coach ahead of his summer departure. The New Zealander believes that Scotland are now a competitive force and have come a long way since they finished the 2015 tournament with the Wooden Spoon after five straight losses. “Scottish rugby is on the up as both Glasgow and Edinburgh have qualified in Europe and we’ve got players in successful teams like Saracens,” he said. “I think coming through a World Cup and reaching a quarter-final has helped. There have been games that have been
England open the defence of their title against France. very disappointing to lose and from those there have been honest reviews that have helped us move forward. “When this team gets more time together in the Six Nations it will be a great competition for us because there are opportunities to go on a Lions tour. “I think we have player in serious consideration. We need a good Six Nations. Then if they get that experience it’s going to filter down through Scottish rugby.” Meanwhile, Wales open their 2017 Six Nations account against Italy and have a new captain in the burly form of Ospreys lock Alun Wyn Jones who has replaced Cardiff Blues flanker Sam Warburton, who led the team with distinction for six years. "There's a new competitive edge about the squad with a new dynamic in the captain," said Wales coach Rob Howley. “Alun Wyn has certainly put his footprint on his captaincy style and will flourish in the role.” As well as their victories over South Africa and
Argentina in the autumn, Wales narrowly beat Japan, but their series began with defeat by Australia. He said: “We've got over the line in the autumn three times so I think the players can take pride in that. But we all accept that we need to go to another level.” There are seven uncapped players in the Wales squad and Howley, who has taken charge of Wales while Warren Gatland is on secondment to the Lions, believes these new faces will help the team to improve. “There is a different feel,” he said. “There was a lot of energy, but maybe players who have been in our environment for a period of time have said something to themselves that they haven't been good enough. And ultimately we want to set the standards. “It’s a big year as everyone knows, but that standard has to be set in the Welsh jersey and the last couple (of Six Nations) we've come up short – second and joint second and that hurts.” There is a real sense of optimism in Italy with a
Ireland will hope that talismanic No.10 Johnny Sexton remains fit for the entire Six Nations Championship.
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SIX NATIONS 2017 Former Ireland fullback Conor O’Shea will be experiencing his first Six Nations as Italy coach.
2017 Six Nations TV schedule ROUND 1 Saturday 4th February Scotland v Ireland 2.25pm (BBC1) England v France 4.50pm (ITV1) Sunday 5th February Italy v Wales 2pm (ITV1) ROUND 2 Saturday 11th February Italy v Ireland 2.45pm (ITV1) Wales v England 4.50pm (BBC1) Sunday 12th February France v Scotland 3pm (BBC1)
new coaching team in place led by former Ireland international Conor O'Shea and including World Cup-winning South Africa centre Brendan Venter. O'Shea admits he can't wait for his first Six Nations campaign in charge of Italy. The former Harlequins director of rugby took over as head coach in the summer of 2016 with the team winning Tests against Canada and the USA and losing to Argentina. They also recorded their first-ever win over South Africa, beating the Springboks 20-18 in November. “We’re obviously a team that is striving to work in the right way, and if we do that then results will look after themselves. So I’m going to be very boring and talk performance, performance, performance, and hopefully we’ll be very much about performance, performance because we can’t look at results, and we’re just looking at making sure our short, medium and long-term
goals are met.” Italy begin at home to Wales and then a week later will be attempting to guide the Azzurri to victory over his beloved Ireland, for whom he played 35 times. “That will be special,” he said. “My country will always be Ireland, my home will always be Ireland, but my responsibility and my job lies with Italy, and we’ll try and prepare, and make sure that we put out a side and put in a performance that, six days after Wales, will make us proud. “But first and foremost, we want to make sure that we focus absolutely 100 per cent on Wales, because the last couple of Six Nations games against them have been difficult. “So we want to make sure we gain their respect back, and start to earn their respect back, and show that we’re moving in the right direction. We’ll look at Ireland then.”
ROUND 3 Saturday 25th February Scotland v Wales 2.25pm (BBC1) Ireland v France 4.50pm (ITV) Sunday 26th February England v Italy 3pm (ITV1) ROUND 4 Friday March 10th Wales v Italy 8.05pm (BBC1) Saturday March 11th Italy v France 1.30pm (ITV1) England v Scotland 4pm (ITV1) ROUND 5 Saturday March 18th Scotland v Italy 12.30pm (BBC) France v Wales 2.45pm (ITV) Ireland v England 5pm (ITV1)
Ireland will travel to Rome to take on Italy on February.
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SIX NATIONS 2017
Players to watch We run the rule over a key player for each nation involved in the 2017 RBS 6 Nations Championship. JAMIE GEORGE – ENGLAND The Saracens hooker may find his game time restricted due to his playing in the same position as England skipper Dylan Hartley but he has made a habit of producing some eyecatching cameos as a replacement during the closing stages of games – witness his try-creating grubber kick in the second Test against Australia last summer. George is a very competent scrummager and thrower-in to the lineout but it is around the pitch where he comes into his own. Highly mobile and blessed with great handling and kicking skills, it can surely only be a matter of time before he acquires a constent starting berth in the team. The No.2 has certainly been in great form in club colours and put in some storming performances in both the Aviva Premiership and European Champions Cup as Saracens once again look to clinch double silverware.
GARRY RINGROSE – IRELAND The Leinster centre really came of age during Ireland's autumn international series and scored a try in the 27-24 win over Australia in Dublin. Ringrose rose up through the Irish youth set-up and played all five games of the 2015 U20 championship where his skills in the outside centre berth were plain for all to see. Now he looks set for a bright future in the full Test side where his pace and ability to make outside breaks will serve Ireland's game well. There had been talk that Ringrose would need to bulk up to prosper at the very highest level and he has taken that advice on board with the result that, in just his second season of professional rugby, he has added a solid four kilos or so to his previous wiry frame. The result is that he retains his trademark speed off the mark and abililty to switch direction while running at full pace, but his new-found muscle has ensured that he can take on the big beasts found in the Test arena.
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HUW JONES – SCOTLAND Born in Edinburgh but making his name as a member of Super rugby outfit the Stormers in South Africa, Huw Jones looks set to become one of Scotland's goto men for breaking the gainline in midfield. He enjoyed a great autumn and was named man of the match in the narrow defeat against Australia, scoring two tries against the Wallabies and forging a great partnership with No.10 Finn Russell. After graduating from the famous Millfield School in Somerset, where old boys include England’s Chris Robshaw, Mako Vunipola, Chris Oti and Gareth Edwards – to name just a few of its illustrious former pupils – the Scotland youngster decided to take a gap year in South Africa. Some standout performances for Cape Town University saw him earning a call up to Western Province and the Stormers before the Scotland selectors issued an invitation.
SCOTT WILLIAMS – WALES All good things come to an end and 2017 could see the highly rated midfield partnership of Jamie Roberts and Jonathan Davies giving way to new players with Scarlets centre Scott Williams a likely candidate for one of the positions. A really tough character, Williams has been in outstanding form for the Scarlets, most notably in the 22-all Champions Cup draw against reigning champions Saracens in January. On that occasion, Williams ended up as man-of-the-match award following a try-scoring display and looks a worthy successor to Jamie Roberts. While he lacks the sheer size of Roberts, he has the edge on the veteran centre in terms of pace and may bring a more nuanced attacking style to an already very talented backline.
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SIX NATIONS 2017 NOA NAKAITACI – FRANCE France's decline as a world power in rugby has been well documented in recent years with the influx of foreign players into their professional league highlighted as a possible cause of their fall from grace. Under new rules, France will only be selecting players with a French passport, not those who qualified on residency, although anyone who has been capped before will be able to continue in the national team. Good news then for Fijian-born winger Noa Nakaitaci who looks to be the full package as a blockbusting, try-scoring member of the back three for Les Bleus. His attacking attributes have been on display for Clermont throughout the current season and few opponents will relish tackling this huge and rapid man. Nakaitaci looks to be hitting top form as the Six Nations approaches judging by his recent performances for Clermont. His impressive try tally for his club has helped the French side become top seeds in the Champions Cup knockout stages.
ANDRIES VAN SCHALKWYK – ITALY Born in South Africa but now fully aligned with the Azzurri cause, Van Schalkwyk can play at lock or No.8 and is fearsome force in either position. Born in the rugby heartland of Bloemfontein in his native land, the 32-year-old forward is currently plying his trade with the Zebre club and qualified for Italy on grounds of residency in 2016. One of his more memorable performances for the national side was the 20-18 win against South Africa in the autumn when the Italy pack did a number on their Springbok counterparts to underpin a famous and unprecedented victory. Van Schalkwyk outshone his lineout opponents throughout the game, winning plenty of clean ball for his side and was also a major presence in the loose. He is likely to be part of new coach Conor O’Shea’s plans for the foreseeable future given his vast experience at provincial level in South Africa, his versatility in terms of playing position and his continuing form and fitness in club colours for Zebre.
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EUROPEAN RUGBY CHAMPIONS CUP QUARTER-FINALS
No quarter asked... There will barely be time to pause for breath between the end of the Six Nations and the next big helping of top-class rugby with the quarter-finals of the European Champions Cup and Challenge Cup taking place at the beginning of April. Club Rugby looks ahead to these mighty encounters.
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nce the Six Nations championship concludes in March, rugby supporters will be eagerly looking forward to a slice of topclass European rugby as the Champions Cup and Challenge Cup quarter-finals take place in April. Champions Cup holders Saracens, who went unbeaten through the pool stages, will face firsttime quarter-finalists Glasgow at Allianz Park on Sunday, April 2 at 1pm. That is preceded by the clash between Munster and Toulouse at Thomond Park, which kicks off at 5.45pm on April 1. The sides have won six European titles between them with Munster back in the knockout stages for the first time since 2014. Earlier that day Munster’s provincial rivals Leinster collide with Wasps at the Aviva Stadium (kick-off 3.15pm). The sides met in last season's pool stages, with Wasps winning both games convincingly, but Leinster have looked a different force in Europe this campaign. The fourth Champions Cup quarter-final is an all-French affair, with Clermont Auvergne hosting three-time winners Toulon on Sunday at 3.15pm in a repeat of the 2013 and 2015 finals. In the Challenge Cup, Edinburgh’s clash with Top 14 high-flyers La Rochelle takes place on Friday, March 31 at 8pm. The meeting of Gloucester and Cardiff Blues takes place on April 1 (8.05pm). Earlier on April 1, Gloucester’s West Country rivals Bath host Brive at 12.15pm while the Ospreys welcome Stade Francais to the Liberty Stadium on April 2 (5.45pm). While all four Champions Cup quarter-finals are sure to be mighty contests, much of the pre-round hype will centre on Glasgow Warriors trip down south to take on reigning champions Saracens. Gregor Townsend’s in-form Warriors – they recently demolished Leicester Tigers 43-0, scoring six tries in the process – will present a formidable threat to Saracens, which should ensure a real treat for European rugby aficionados. The ground's capacity will be temporarily increased to 15,000 to comply with tournament regulations. Saracens coach Mark McCall said: “Glasgow Warriors are a team we have a huge respect for. Under Gregor Townsend they have been building as a side and in this year’s competition they have produced some fantastic performances against Racing 92 and Leicester Tigers — two sides who
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have real European pedigree. They have a team packed full of internationals so it'll be a huge test for us. “We’re delighted to play the game at Allianz Park. European quarter-finals are always tight so to have our home support behind us is a real positive.” The Warriors are also looking forward to an enounter against one of Europe’s top teams. “We’re probably looking forward to Saracens more because it’s a team we’ve never played,” said Townsend, who will take over from Vern Cotter as Scotland head coach in the summer. "They’re the champions, they’ve not lost a game in Europe for the last two seasons and there is less distance for our supporters to travel. I’m sure many
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Glasgow Warriors are a team we have a huge respect for – it will be a huge test for us
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thousands will try to make it down to London and there will be a lot of Scots in London trying to get tickets. “We’ll love having to analyse a new team. We’ll learn from some of the things they’ll do and they’ll have to learn about what we do and stop what we do. It should be a cracking game.” Meanwhile, English rugby’s other hope of reaching the last four of the competition comes from Wasps who take on Leinster in Dublin. Leinster have met Wasps seven times in European competition, winning two, losing four and drawing one of those matches. The only previous quarter-final meeting was in the 20062007 season when the Irish province travelled to the home of Wasps and lost 35-13. The English club inflicted two heavy defeats on Leinster in the pool stages last season, winning 33-
6 at the RDS and 51-10 at the Ricoh Arena. While Wasps are currrently riding high on the domestic front, coach Dai Young has admitted that his side will need to improve their European form to make it past the Irish province. “We’ve qualified and that was our goal,” said Young after watching his side labour to a victory over Italian side Zebre in the final match of their pool. “It was about topping the group and I’m really pleased because that’s three years in a row we’ve made it out of the pool. "They’re much improved from last year and they've had some great results. They’re a complete team but we’ve been there and won before and we’ll look forward to it.”
Champions Cup Quarter-Final fixtures: Saturday, April 1 Leinster v Wasps (3.15pm, live on BT Sport) Munster v Toulouse (5.45pm, live on Sky Sports) Sunday, April 2 Saracens v Glasgow Warriors (1pm, live on Sky Sports) Clermont Auvergne v Toulon (3.15pm GMT, live on BT Sport)
European Rugby Challenge Cup quarter-finals: Friday, March 31 Edinburgh v La Rochelle (8pm, live on Sky Sports) Saturday 1st April Bath v Brive (12.45pm, live on BT Sport) Gloucester v Cardiff Blues (8.05pm, live on Sky Sports) Sunday 2nd April Ospreys v Stade Francais (5.45pm, live on BT Sport)
Finn Russell of Glasgow Warriors lines up a kick in the Champions Cup pool match against Leicester Tigers. Glasgow now face a quarter-final against reigning champions Saracens.
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LIVE SPORTING FIXTURES FROM
The rest of Sunday February 12, 12.30pm – BT Sport 1 HD
Aviva Premiership: Exeter Chiefs v Wasps Since their move to Coventry a couple of seasons ago, Wasps have barely given a backwards glance to their London roots, instead forging a reputation as a new domestic rugby superpower in the Midlands. The Chiefs will be hoping to dent that reputation at Sandy Park in this encounter.
Wednesday February 15, 7.45pm – BT Sport Europe
UEFA Champions League - Last 16, 1st Leg: Bayern Munich v Arsenal The Gunners face a major challenge as they head to the Allianz Arena for this Champions League Last 16, first leg clash against Bayern Munich. The German side finished second in their group, behind Atletico Madrid, but remain a real force in European football and Arsenal will have to be at the top of their game for this foray.
In addition to the Six Nations, there are plenty of other live fixtures coming up on TV, including action from the Aviva Premiership, Premier League and UEFA Champions League. Friday February 10 7pm BT Sport 1 HD
Sunday February 12 12.30pm BT Sport 1 HD
Aviva Premiership: Bath Rugby v Northampton Saints
Aviva Premiership: Exeter Chiefs v Wasps
This is a crucial time for Saints after a really disappointing season to date and a chance for the team’s noninternationals to really step up to the plate and give the team a muchneeded boost in the Aviva Premiership. Bath will also be keen to get some points and maintain their position in the top four.
Wasps have been in superlative form for much of the season but can they continue their march towards the title with their international contingent on Six Nations duty? The Chiefs may just fancy their chances of causing an upset here given that their success is based firmly on teamwork.
Saturday February 11 3pm Sky Sports 2 HD
Sunday February 12 1.30pm Sky Sports 1 HD
Super League: Salford Sea Devils v Wigan Warriors
Premier League: Burnley v Chelsea
Defending champions Wigan Warriors have made a few changes to their squad in the off-season but look like a strong contender once again for the title. Wing Joe Burgess will be one of the men to watch this season.
Chelsea are seemingly on target to clinch the title but will need to avoid slip-ups against the lower ranked sides in the league. That said, an away trip to Burnley will hold little fear for Conte’s men.
Saturday February 11 12.30pm Sky Sports 1 HD
Premier League: Arsenal v Hull City
Sunday February 26, 2.15pm – Sky Sports 1 HD
Premier League: Manchester City v Manchester United Manchester bragging rights are up for grabs at the Etihad Stadium as United head across the city on a mission to avenge the 2-1 defeat they suffered at the hands of their local rival back in September. Undoubtedly this is one of the biggest games of the month and of the season. 24 CLUB RUGBY
Sunday February 12 4pm Sky Sports 1 HD
Premier League: Swansea City v Leicester City
The Gunners should have too much firepower to be troubled by Hull City, particularly at the Emirates Stadium. The last league tie between the sides finished 4-1 in Arsenal’s favour.
Last season’s heroics seem an age away for Leicester City with their title defence faltering from the start of the 2016/17 campaign. Given that their away form has been nothing short of dreadful, Leicester may struggle on the trip to Wales.
Saturday February 11 5.30pm BT Sport 1 HD
Monday February 13 8pm Sky Sports 1 HD
Premier League: Liverpool v Tottenham Hotspur
Premier League: AFC Bournemouth v Manchester City
A really fascinating encounter at Anfield between two of the most exciting teams in the league. The Tottenham home leg of this fixture resulted in a 1-1 draw but both sides will be out for a definitive result here.
Man City’s 4-0 victory over Bournemouth back in September was one of their best performances of the season. De Bruyne, Iheanacho, Sterling and Gundogan doing the damage in a scintillating encounter.
February’s live sport Gloucester Rugby v Saracens: BT Sport 1 HD, Friday, February 17
Also coming up... Sunday February 5 1.30pm Sky Sports 1 HD
Premier League: Manchester City v Swansea City Sunday February 5 4pm Sky Sports 1 HD
Premier League: Leicester City v Manchester United Thursday February 9 8pm Sky Sports 2 HD
Super League: St Helens v Leeds Rhinos Wednesday February 15 7.45pm BT Sport HD
Saturday February 18 2.30pm BT Sport 1 HD
Wednesday February 22 7.45pm BT Sport HD
UEFA Champions League: Round of 16, 1st Leg - Bayern Munich v Arsenal
Aviva Premiership: Sale Sharks v Wasps
UEFA Champions League: Round of 16, 1st Leg - Sevilla v Leicester City
Arsenal head to the Allianz Arena in Munich for a daunting game against one of Europe’s most consistent teams. A draw here would be a major achievement and would give the Gunners huge confidence ahead of the 2nd leg game in London. Thursday February 16 8.05pm BT Sport HD
UEFA Europa League: Round of 32, 1st Leg - Manchester United v St Etienne Mourinho’s men face French side St Etienne in this Round of 32 encounter. United reached the last 16 of the competition last season before being eliminated by Liverpool 3-2 on aggregate. Friday February 17 7pm BT Sport 1 HD
Aviva Premiership: Gloucester Rugby v Saracens Kingsholm in Gloucester remains one of the great cauldrons of world rugby but Saracens will still be confident of victory there.
The absence of Wasps’ international players could well have a negative impact on their chances of victory here, even against a Sale Sharks side who have a tendency to blow results in the final quarter. Monday February 20 8pm Sky Sports 1 HD
Championship Football: Newcastle United v Aston Villa
The fairy story may be over in terms of their grip on the Barclays Premier League trophy but Leicester may still be able to write a few more chapters in their European history. Friday February 24 8.05pm BT Sport 1 HD
Aviva Premiership: Harlequins v Leicester Tigers
Few Championship games will garner as much interest as this one given the huge support commanded by both teams and it will be a match both teams will be out to win.
Leicester Tigers have been a team in crisis during the past few months and will probably be aiming for damage limitation in the second half of the season before starting afresh in 2017/18.
Tuesday February 21 7.45pm BT Sport HD
Sunday February 26 2.15pm Sky Sports 1 HD
UEFA Champions League: Round of 16, 1st Leg - Manchester City v Monaco
Premier League: Manchester City v Manchester United
City would probably have preferred to play their home leg second against big-spending Monaco but will be happy with the draw overall having avoided the likes of Atletico Madrid, Juventus, Borussia Dortmund and Napoli at this stage.
The games between the blue and red halves of Manchester are always required viewing and this should be no exception. City won 2-1 at Old Trafford back in September and revenge for that home defeat will be uppermost in the minds of United.
Friday February 17 8pm Sky Sports 1 HD
Super League: Leigh Centurions v Leeds Rhinos Saturday February 18 12 noon ITV4
Horse Racing: Ascot, Haydock Park and Wincanton Thursday February 23 7pm Sky Sports 1 HD
Premier League Darts: Brighton Thursday February 23 8.05pm BT Sport HD
UEFA Europa League: Round of 32, 2nd Leg - Tottenham Hotspur v KAA Gent Sunday February 26 12.30pm BT Sport 1 HD
Aviva Premiership: Bristol Rugby v Bath Rugby
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ASK THE EXPERTS – MARKETING
Three ‘best practice’ social media rules Good quality and useful content, targeted followers and relationship-building are all part and parcel of good social media practice. As Nick Bryant from Social Media First explains, social media is called ‘social’ for a reason!
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ocial media is one of the most powerful marketing tools available to businesses today. And the best part about it? Most of the platforms are free to use, meaning you can spread the word about your club without paying a penny. There’s just one problem. If you don’t know how to make the most of these online resources, you could be wasting precious time and effort: over promoting your offering can drive followers away, and avoiding questions and/or complaints from members can ruin your reputation. So what can you do? Here are three tips to help you make the most of social media:
1. The 80/20 rule With social media, your focus should be on creating and sharing quality content. But not all of the content you share should be yours. Too often, companies only post things about their business, which can be offputting. To avoid overselling your club, you should follow a strategy called the 80/20 rule, which dictates that 80% of your content should be non-promotional, such as info graphics, videos, pictures and articles that relate to your sector, but are not overtly sales. The other 20% of the time, you can toot your own horn and promote things specifically about your club.
2. Location To get the most out of social media, you need to focus on building a list of targeted followers. If you focus on quality rather than the quantity of your followers, you’ll grow a more relevant audience. Targeting by location is a good start. To find targeted users on Twitter, you can use the Advanced Search feature to filter out posts based on location, and on Facebook, you can also post ads filtered by location. 3. Focus on relationships In addition to following the 80/20 rule, clubs should be careful to focus on the “social” aspect and build relationships with users. With the shotgun approach of traditional marketing, you want as many people to see your club ad or flyer as possible, but social media is a much more personalised and participatory marketing channel. It gives you the ability to engage directly with members and potential members. Bear this in mind, and you’ll be inundated with fans!
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Too often, companies only post things about their business, which can be off-putting.
CONTACT DETAILS
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Social Media First aims to help grow business with attention grabbing social media campaigns. • t. 01892 670830 • e. info@socialmediafirst.info
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2017 HOSPITALITY SOCIAL MEDIA AWARDS
OPEN FOR ENTRIES
Enter the 2017 Awards
email info@hsma.biz
REGISTRATION HOTLINE 01753 272022
Welcome to the
Hospitality Social Media Awards
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Hospitality Social Media Awards
Social media is one of the biggest tools for the on-trade in all its guises, whatever the outlet and wherever it happens to be. It allows outlets to reach out via an up-to-the minute – and extremely cost-effective – means of communication. Most importantly it’s proving one of the most effective weapons in drawing people out of their homes and into the hospitality arena.
Awards Judges
The Awards were launched to encourage and applaud this, with finalists across all areas of the hospitality industry, from football and golf clubs to pubs, hotels and restaurants coming under one roof to share successes and learnings. “Every one of our finalists is clearly an ambassador for the use of social media,” said ACP MD Sean Ferris (pictured above right). “But there are many, many outlets that need more help. And we’re hoping that these success stories will become part of that inspiring process.”
To enter the 2017 Awards, turn to page 42
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Thank You
DINNER MENU To Start
The first ever Hospitality Social Media Awards are brought to you with the support of the following:
Heirloom Tomato & Buffalo Mozzarella Salad, Mixed Seeds, Olive Powder, Pea Shoots, Balsamic Vinegar & Smoked Maldon Sea Salt
Main Course Slow Cooked Lamb Shoulder Confit, Pistachios, Apricots, Mint, Almonds, Cous Cous, Baby Aubergines, Baby Courgettes & Red Pepper Sauce
Dessert Peach and Lavender Panna Cotta, Toffee Sauce, Berries & Shortbread
And Then... Freshly Brewed Coffee & Petit Fours
Wines on the Table Crown Cellars presented a number of Pedley’s 2016 Picks selected from the following... Aimery Merlot, Vin de Pays d’Oc
France
Lyric Pinot Grigio, Venezie
Italy
Castillo de Pedra, Viura Vin del la Tierra Castillo
Spain
Seppelt Moyston Unoaked Chardonnay
Australia
Las Ondas Sauvignon Blanc, Valle Central
Chile
Box of Budgies, Sauvignon Blanc
New Zealand
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Pre - Awards
The Hospitality Social Media Awards are all about engaging, networking and driving business. And behind every Facebook page or Instagram gallery are committed individuals and teams who value interaction at all levels and on all platforms â&#x20AC;&#x201C; including face-to -face fun with like-minded peers.
Sport, who Shine on BT h the to join us wit r e v o d e d a he up. ier League C m re P d te e v co ssic s with this cla e lfi se f o ts Lo by are, followed rw e lv si f o it b eption and aw e c re s k n ri d a m rtainment fro te n e g in ir sp in n chie magicia te g in y if st y m . Tom London
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Let the Awards Commence!
Welcome to sports presenter and host
John Inverdale...
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And welcome to our other celebrity guests who joined us on that special night... Craig Doyle
Steve Cram
Tessa Sanderson
Austin Healy
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e.info@hsma.biz t. 01753 272022
Rugby Club of the Year!
Bedford Blues Rugby Club
All players are activ ely involved, receiving basic so cial media training, and on m atch days the club live-tweets th e game. Social media is renewing old members, drawing in new one s and increasing merchan dise sales.
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ENTRY FORM Open for 2017 Entries The Hospitality Social Media Awards (HoSMA) look forward to your entry and/or nomination. From the smallest club to the biggest chain, we want to hear from you. Just tick which categories you’re interested in, fill in a couple of details and we’ll do the rest.
INTRODUCTION From websites to Facebook, and everything in between, the Hospitality Social Media Awards will be seeking out those of you who are busy using social media to engage with your customers.
NOMINATIONS We’re delighted to announce that these awards are panindustry, covering the broad Hospitality Sector, giving every golf club, sports resort, pub, hotel, restaurant and everything in-between - the chance to enter and/or nominate other outlets. 42 38 CLUB RUGBY
e.info@hsma.biz t. 01753 272022
Open for 2017 Entries
Hospitality
HOW TO ENTER Just send us your details as below, and weâ&#x20AC;&#x2122;ll get in touch. It really is that simple! info@hsma.biz will get your entry for 2017 underway. Good luck! Deadline: March 31, 2017 Name: Position: Business Name: Address:
Telephone: Email: Website: Social Media Accounts: Twitter: Facebook: Instagram: Others:
We look forward to hearing from you! www.hsma.biz | info@hsma.biz e.info@hsma.biz t. 01753 272022272022 43 sean@alchemymedia.co.uk | 01753 CLUB RUGBY 39
The first ever Hospitality Social Media Awards are brought to you by
You can find us at... 59-60 Thames Street, Windsor, SL4 1TX e.info@hsma.biz t. 01753 272022
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JOIN THE WINNING TEAM
Alchemy Contract Publishing Communications specialists and proud publisher of Clubhouse Europe t. +44(0) 1753 272022 e. info@alchemycontractpublishing.co.uk
ASK THE EXPERTS – MANAGING MEETINGS
How to chair meetings – and why hold them at all? Typically, managers spend around 40% of their time in meetings. Yet according to research, 83% of people who go to meetings worry about them drifting off the subject and 74% question their effectiveness.
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ave you ever left a meeting wondering why you were there in the first place? Or perhaps walked away feeling positive, only to find that nothing has actually changed a week later? Whether you are meeting with an individual, a group or a supplier, it’s important to conduct meetings effectively and use the time well. The following check list will help. Preparation • Is the meeting really necessary? Why has it been called? • Who needs to be there? • When, where and for how long? • Self prepare – what do you want the outcome to be? • How can you influence the meeting? Plan your approach. • Circulate a draft agenda. Let everyone know why they need to be there. Do they need to add anything? This way everyone can prepare effectively. Agenda When planning the agenda think about: • What you want out of the meeting. • The scope of the discussion so you keep on track. • A logical order for the items to be covered. • Whether you will cover difficult points first or start with the easy or more pleasant matters. • How you will deal with difficult items – would they be better dealt with outside the meeting? Do you need to do a bit of ‘lobbying’ first? • The times allocated to each and how flexible you will be; how to manage the meeting accordingly. • Who will be there? What might their needs/hidden agenda be? • What decisions might need to be taken – what are the possible options? • Possible action plans and outcomes. Putting your case forward • State your case. • Give reasons. • Give an example.
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• Restate your position. For example: ‘I’d like to introduce a broader food menu at the bar. I know that some of the regulars have been eating elsewhere. We can – and should – make a good margin here.’
FIVE TOP TIPS 1. Gain rapport – warm up the meeting by discussing something general that everyone can join in with. 2. Guide the discussion rather than dominating it – the chair is the facilitator not the chief contributor.
Dealing with conflict • Keep calm, cool and in control. • Keep to business – avoid personal comments – use ‘I feel...’ instead of ‘you...’ • Keep to the facts and issues in hand. • If you don’t understand, ask. • Be open to feedback and use it positively. • Respect the other point of view – even if you don’t agree with it. • Take a break if necessary. • If you really can’t agree discuss with an impartial third party. • Be prepared to compromise. Problem solving • Define the issue (problem). • Check the facts. • Define the desired outcomes. • Identify alternatives. • Examine possible consequences. • Choose your solution and do it. • Check whether you achieved the goals and act accordingly. Dealing with different types • Mr Stroppy: let him have his say, sum up his point of view for the group and ask for feedback. • Mrs Positive: use her to reinforce points and contribute throughout. • Mr Know-All: Let the group comment on his theories. • Miss Chatty: Interrupt tactfully – use time lim-
3. Make an impact – positive, strong, good body language. 4. Set the tone, rules and agenda. 5. Listen and ask the right questions.
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• • •
itations as an excuse to move on. Summarise her points. Mr Bashful: Ask him about something he knows to increase self confidence. Give credit for his contributions. Miss Distracted: Ask her about her experience and for help to solve the issues. Mr Detail: Ask for the overview and then for specific detail only as it’s needed. Mrs Questioner: Pass her questions back to the group or ask her to answer her own question.
Involve everyone and bring in those who may be holding back (they are often the thinkers in the group and can make the best contributions). And above all, make sure that all action points are minuted and allocated to the appropriate person. These will need to be followed up and the activities competed within a given time frame.
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ASK THE EXPERTS – STRATEGIC PLANNING
Top performing clubsshow value of strategic planning In a recent study from GGA’s Institute for Best Practice which examined the behaviours of 100 of the world’s top performing clubs, 79% of those clubs in Europe (including the UK) stated that their club is currently implementing a strategic plan. “Is your club following the example set by these leading clubs?” asks GGA Partner Rob Hill.
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sked if they’re following the examples of the world’s top performing clubs, most club executives, course owners and operators would probably say they do. But do they really? If a strong strategic plan is in place, then the club committee/board/ownership and management should be very clear about three things: 1. The club’s competitive position in its market Some club leaders misjudge their market position
because there is no reliable data that refute or confirms their ambitions. As such, the club is priced improperly against its value proposition. In the same study cited above, just 43% of clubs stated their strategic plans were guided by thorough market research. 2. Members’ priorities What tops members’ wish lists and what are they willing to pay to ensure the club continues to meet
their expectations? Member surveys are critical tools to measuring and monitoring member expectations and needs. 3. Projected revenues How does the club plan to add members and finance needed capital improvements for the next five years? Clubs that don’t have a clear understanding of these three foundational elements most likely don’t
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ASK THE EXPERTS – STRATEGIC PLANNING have an adequate strategic plan guiding their future direction. They’re also putting their business in a vulnerable position. What is strategic planning? Strategic planning is simply the process of defining long-term goals and identifying the resources needed to achieve those goals. A strategic plan is the document that results from a strategic planning process and defines the following: • The club’s vision or purpose for being in existence. • Where the club wants to be in five years in terms of its membership and financial position. • How it intends to get there through a set of prioritized actions. But what is simply stated is often much more complex in its development. For example, a strategic plan would anticipate and address questions such as the following: • Is the club operating with a current capital expense plan and budget? • Is a new clubhouse or a clubhouse renovation planned? • What are the club’s membership goals? • How do revenue forecasts compare to projected expenses? • How does the club plan to deal with agronomic issues that will affect course conditions and its ability to increase dues? • Is the club taking steps to be environmentally sustainable? • What happens when unforeseen circumstances create financial instability? • Does the club have a current crisis communications plan? Why a strategic plan is important? On the subject of change, esteemed management consultant Peter Drucker once said: “It is not necessary to change. Survival is not mandatory.” We feel just as strongly about strategic planning, which often calls for changes in the ways a club thinks and operates. It’s only important if you want to give your facility its best chance to succeed. In today’s fragile economy and club environment, the greatest threat to survival is financial instability. This is a condition that is brought on by any number of factors and circumstances. In communities where a single business or industry dominates, if a major manufacturer cuts back on its workforce, the trickle_down effect will be felt all the way to the club. Or, if a group of influential members decides that the clubhouse needs a renovation and ramrods approval of a capital expense that revenues cannot match, the club might suddenly find itself on shaky financial footing. Unfortunately, we see examples of these scenarios – some unforeseen and unavoidable, others selfinflicted – on a regular basis. For clubs that find themselves in these situations, a carefully developed strategic plan will help them survive; it may have even helped them avoid financial calamity in the first place.
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Five elements of strategic planning There are five key elements of an effective strategic plan. Each defines a specific phase of the strategic planning process and collectively they help clubs avoid the fatal flaws of strategic planning. 1. Market analysis Start by comparing the club’s vision and mission statements to market reality. Is the club correctly positioned in its market? Does that position align with its vision and mission? Or has the market shifted (a common occurrence in recent years) to such an extent that the mission and/or vision needs to be revised? In the same study cited earlier, just 43% of club’s base their strategic plans on thorough market research. 2. Financial analysis Compare the club’s financial performance to documented and well-researched best practices to gain a thorough understanding of the business and how well it is performing. 3. Board retreat and focus group meetings Solicit opinions on club direction, needs and priorities from an ad hoc group of board members. The board retreat is followed by focus group meetings with a randomly selected cross section of club members based on gender, age and length of membership. Input from these sessions provides the basis for the questions that make up the member survey.
market segment. Clubs that are not best in class gravitate toward the middle of the market, where the majority of clubs reside. The middle of any market today (aka, average) is a confusing, costly and ultimately debilitating place to compete. It’s where clubs go to die. Who should develop the strategic plan? We are often asked by prospective clients, “Couldn’t we do this ourselves?” The answer is a qualified yes. Yes, most club management is fully capable of developing a strategic plan. But in our opinion it’s not advisable to do so. Admittedly, this is a highly self-serving opinion. But it’s one we unabashedly espouse after spending years watching clubs struggle through the process on their own, trying to find the three to four months of dedicated time it requires, trying to be honest with themselves about the strengths and weaknesses of their facility and trying to remove any and all vestiges of bias from their recommendations. Summary A strategic plan helps a club understand its competitive position, members’ priorities and financial position. It defines vision, aspirations and the steps the club needs to take to reach its goals. The plan is the result of a disciplined process that carefully considers market and financial conditions and members’ expectations. In a fragile economy and club environment, a strategic plan gives a club its best chance to grow and achieve best-in-class status.
4. Member survey A strategic plan focuses on the most important issues facing an organisation. The member survey should do the same thing. We consider the member survey the cornerstone of the strategic planning process because it helps uncover members’ expectations, how they define value and their tolerance for fees and dues increases. It tells the board what the majority of members want from their club and distinguishes the opinion of the silent majority from that of the vocal minority. 5. Board presentation Once member survey results are compiled and analysed, develop a recommended course of action for presentation to the committee/board/owner. These action steps might include such things as restarting and re-targeting the membership marketing process and program, refining the scope of services at the club and aligning club programs and pricing to the priorities of the member audiences that are being served. Approval of the recommended course of action gives the green light to begin development of the strategic plan. In total, the steps described above generally require three to four months to complete. The process is facilitated by open and clear channels of communication between those developing the plan and those providing input. It is exacerbated by the lack of the same thing. The plan charts a course for the club to be best in class in the market segment it wants to own. Best in class should be the goal of every club, regardless of
Rob Hill
CONTACT DETAILS GGA (formerly KMPG Golf Industry Practice) is the largest consulting firm in the world dedicated to golf and club-related businesses. From offices in Ireland, USA and Canada the firm provides advisory and support services to more than 2,700 clients worldwide. GGA specialises in strategic planning, non-profit governance, membership and operational performance analysis. They are a CMAE Corporate Partner. t. +353-1-44-33-603 e. rhill@globalgolfadvisors.com www.globalgolfadvisors.com
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ASK THE EXPERTS – HUMAN RESOURCES
How to be an HR Star Do you sometimes feel that all you do is deal with staff issues? Well, there’s good news for readers with a staffing responsibility. Putting in preventative systems can help you to achieve streamlined team management, freeing you up to make more effective use of your time explains CMAE’s Michael Braidwood.
H
umans are individuals with their own aspirations, ideas and motivations. And while it’s important to encourage that zest for the business, it’s equally important to know how to manage it to the best effect – for the club, the management, the team and (as always) the members. So how can you ensure a smooth running operation? The following pointers will help.
ply listing all the things you need your team members to do, then add in the standard stuff that you expect them to do (code of conduct, for example). When recruiting to fill these positions the job descriptions will help you identify the skills sets you are looking for and these can then be listed at the end of the description as requirements. Once you’ve developed the job description write a brief introduction / overview.
Job descriptions A job description can be as detailed or as simple as you choose to make it, but it really forms the back bone of the positions you manage and by having them in place it leaves nothing to doubt. They are easy to create and templates can be found online. They should, however, be tailor made and reviewed and updated every year. Start off by sim-
Recruitment search process This is generally the area where most of us fall down. If you cut corners in your recruitment search process then you often make the wrong hire and that is when most of your staff problems begin. Be sure to give enough time to the process – however time-critical the appointment may seem. This will ensure that you don’t end up recruiting the
most available person as opposed to the most suitable person. There are a few simple steps to follow... • Understand the position you are trying to fill, create a job description and a job requirements list. From this point you can start to build up an ideal candidate profile of the type of person you are looking for. • Once you have your candidate profile you then need to think carefully as to where you might find such a person. There are options for seeking candidates and almost all of them come at a cost, however the investment might be worth it. • Run an advert in a trade publication to ensure you’re being read by those already in the club business.
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ASK THE EXPERTS – HUMAN RESOURCES • Depending on your location and the level of entrant required, local press is an option (your readers will be in the area and will probably have a knowledge of your club already). • Engage a recruitment agency – particularly when recruiting a senior position. • Engage a specialist industry company or consultant – this can lead to a targeted/head-hunting thanks to their specific industry knowledge and network. • Consult specialist and or local colleges. • Use your own network to find suitable candidates. • And of course make use of the CMAE. • Whichever one you choose make sure your chosen option throws up a good choice of suitable candidates. • Have a method of screening applications. If you sense you’re going to get a lot of applicants you could create your own application form. In this way the candidate fills out in advance some answers to the key criteria you are looking for. This will save you going through their CV in great detail trying to find the salient information you’re looking for. • Prepare for the interview and have pre-prepared questions. Remember the interview is for you to hear about the candidate’s experience and what they are going to do for you, rather than you telling them about yourself and your facility. • At the end of the interview, always ask them if they have any questions; this is a good indicator of how well they’ve prepared for the interview and how genuinely interested they are in working for you. You can often measure the intent of the candidate by the types of questions they ask. Avoid recruiting ones who ask about how much time off they get! Once you’ve made your decision, always seek references on your preferred candidate and follow up on their qualifications. Some interviewees are excellent at blagging it – both with their CV and at interviews. Employee induction The employee induction is a great tool to really inform your new recruit about the business and what is expected of them. The more detail you can put in the better. It should be at a minimum one day and should include the following: • Vision, Mission, values of your organisation. • A history of your organisation. • An organisation structure (who’s who). • The purpose of the business. • The purpose of the various positions within the organisation. • Employee code of conduct or rules and regulations of the work place. • A comprehensive tour of the facility. • Some rudimentary training – H&S, Customer care, service standards and sales. • FAQ – “what do I do if .......” • Quiz.
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Standard operating procedures For staff to operate in an appropriate and consistent manner you need to have a core of standard operating procedures. The more the better, but at least start with the basic ones that your feel are important. Present them in a way that is simple to follow and which can be signed off as understood by your new recruit. This means that you always have a follow up with them if things don’t go to plan! Start with a few and then add more as time permits, soon you will have an operating manual for your business. Code of conduct By having a code of conduct in place, nothing is left to chance. Things which might seem obvious to you may not be to a new recruit which is why you need to S P E L L it out! This code of conduct needs to be included in your induction, but should also be refreshed in team meetings/internal training and also posted on employee notice boards. It should also be updated regularly with examples of contraventions – again a tool for clarification. Processes Make sure you have simple processes in place for the everyday things that can crop up. Some of these things will form standard operating procedures where as others such as holiday forms, sick leave forms, expenses claims and so on, all need a process. If you don’t have a process then staff will have to make them up for themselves and assume they are doing the right thing. Leave nothing to chance. Appraisals Appraisals are key to ongoing good employee performance and communication. Have the following in place: • A three-month review for all new recruits. This is the time when you can let them go without any recourse if they are not to your satisfaction. • Mid-season review – this could be a simple (but formal) discussion to chart progress on the year’s objectives. • Annual appraisal – this needs to be prepared for by both parties and gives you a great opportunity to review the previous year and set targets for the year ahead. Employee feedback system If you are to be viewed as a progressive employer and an employer of choice it’s a good idea to seek feedback from your staff. You’ll be surprised with the ideas and insights they’ll come forward with. The interview can be created online (Survey Monkey) and can be filled out anonymously. Focus on questions about how they feel they could improve as an employee and you as an employer. The answers should have the fields of strongly agree, agree, neither, disagree, strongly disagree for example: Question – I feel I am fairly paid for the work I do. Question – I feel management keep me informed of what is going on at the club. Question – I am provided with the adequate tools / equipment to do my job effectively.
And so on. Each question should also have a comment box to allow the employee to elaborate further. Training and development budget This is usually the first budget line to be cut; and that’s if you’re lucky enough to have an organisation who has a training and development budget in the first place! Do recommend to your Board or committee that they set a policy of a set percentage of either turnover or payroll should be allocated to training and development. (A good argument for your case could be that in some countries the government actually collects a percentage of your payroll to go into a government training fund; it’s a tried and tested means.) If for example your business turns over £500,000 1 per cent of this gives £5K to work with. Once secured, develop a plan to use this fund to further enhance your organisation. Also check out from your local government what grants are available. Other ideas to make your money go further or to ensure that it is well invested: • You could ask staff to contribute 50 per cent of the training costs. It shows how committed they are and the investment not only benefits the club but it makes them more desirable employees. • Have a “brain drain” policy in place where if an employee who has benefitted from training and development leaves within one year of the training taking place, they reimburse to the club a percentage of the training costs. • Work with suppliers to see if they can support some training through sponsorship / scholarships or actually deliver some training for you. Once you get your training and development fund up and running I am sure you will develop many good ideas and initiatives to develop your staff into better employees who in turn will help grow your business. The old adage “take care of your people and your people will take care of your business” never rings truer. MWR MWR – Moral, Welfare and Recreation – is a term I picked up from the United States Military who have a whole department dedicated to MWR for their troops. It is a great concept and one that all businesses should advocate. MWR can come in many formats and again will need some budget, however most employees are happy to contribute to positive activity. Some ideas for MWR can be: • Staff golf day or staff golf outing (you can reciprocate with another club). • Staff golf lessons. • Discounted gym / sports club membership (you can reciprocate with a local gym/sport club); this also ensures your staff are taking care of themselves. • Staff BBQ – invite suppliers to contribute.
For more information contact Michael Braidwood at Michael.Braidwood@cmaeurope.eu
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Call now 0800 678 1061 MEANS BUSINESS
ASK THE EXPERTS – LEGAL EAGLE
New Year Quiz for 2017 So you think you’re up to speed on all things legal? Well our resident Legal Eagle David Lucas plans to check that out. Here’s his New Year Quiz for all Club Rugby readers. (Answers at the foot of the page). Enjoy! 1. How many licensing objectives are there in the Licensing Act 2003? 2. How long is the period during which the licensing authority must review its Statement of Licensing Policy under the Licensing Act 2003? 3. What is the maximum number of members of a licensing committee under the Licensing Act 2003? 4. HM Revenue and Customs is a responsible authority under the Licensing Act 2003. True or False? 5. How many designated premises supervisors can be named in a premises licence issued under the Licensing Act 2003 at any one time? 6. The sale of hot food is not a licensable activity under the Licensing Act 2003 between which hours of the day? 7. What is the period of time allowed for representations in respect of an application for a new premises licence under the Licensing Act 2003?
8. Alcohol may be purchased by 16 or 17 year olds for consumption with a table meal. True or false?
10. Once a personal licence under the Licensing Act 2003 has been granted, how long does it last?
9. If still wine is offered for sale in a glass it must be available to customers in what size of measure?
11. In order to be a qualifying club under the Licensing Act 2003, what is the minimum number of members? 12. Under the Licensing Act 2003 a personal licence holder must notify the licensing authority which issued the licence of any change of name or address. True or false? 13. Under a Temporary Event Notice issued under the Licensing Act 2003, what is the maximum number of persons allowed on the premises at the same time? 14. Under the Licensing Act 2003 what is the maximum number of Temporary
48 CLUB RUGBY
Event Notices which can be given in respect of the same premises within the same year. 15. What is the maximum period of time during which premises may be used to provide licensable activities under a Temporary Event Notice given under the Licensing Act 2003? 16. Under the Licensing Act 2003 what is the maximum number of days in any year that the same premises may be the subject of Temporary Event Notices?
18. Under the Licensing Act 2003 how many personal licences can be held by the same person at any one time? 19. In order for a drink to be classified as alcohol-free what is the alcohol by volume (ABV) that it must not exceed? 20. In order for a drink to be classified as low-alcohol what is the alcohol by volume (ABV) that it must not exceed? 21. How many licensing objectives are there in the Gambling Act 2005? 22. Poker is a type of equal chance gaming. True or false? 23. Spread betting is regulated by the Gambling Act 2005. True or false? 24. A free draw is regulated by the Gambling Act 2005. True or false? 25. Who is responsible for issuing an operating licence under the Gambling Act 2005? 26. What category of gaming machine can be played by persons under 18 years of age? 27. What is the maximum period of time in a year that premises may be the subject of a Temporary Use Notice
under the Gambling Act 2005? 28. Under the Gambling Act 2005 how many Occasional Use Notices may be given in a calendar year in respect of the same premises? 29. Under the Gambling Act 2005 a members’ club must be permanently established. True or false? 30. When poker is played in a members’ club under the exempt gaming provisions, what is the maximum stake per person per game? 31. When bingo is played in a members’ club under the exempt gaming provisions, what is the maximum value of a prize per game? 32. High turnover bingo occurs in a members’ club when the stakes or prizes exceed £2,000.00 in what period of days? 33. When a period of high turnover bingo has occurred in an unlicensed members’ club who must be notified? 34. What is the maximum number of gaming machines that can be provided in a members’ club under a Club Gaming Permit? 35. Chemin de fer is one the games of chance authorised under a Club Gaming Permit, what is the other game which may be played? 36. What categories of gaming machine
may be provided under a Club Machine Permit? 37. How long does a Club Machine Permit remain in force? 38. A Gambling Commission enforcement officer has a right to enter premises which are the subject of an application for a Club Machine Permit in connection with consideration of the application. True or false? 39. Who should an application for a Club Machine Permit or a Club Gaming Permit be made to? 40. Under a Club Machine Permit a person must have been a member of a club, or applied for membership, for what period of time before they may use one of the club’s gaming machines? ANSWERS 1. 4; 2. 5 years; 3. 15; 4. False; 5. 1; 6. 5.00am and 11.00pm; 7. 28 days; 8. False; 9. 125ml; 10. Indefinitely; 11. 25; 12. True; 13. 499; 14. 15; 15. 168 hours (7 days); 16. 21; 17. False; 18. 1; 19. 0.05 abv; 20. 1.2 abv; 21. 3; 22. True; 23. False; 24. False; 25. The Gambling Commission; 26. Category D; 27. 21 days; 28. 8; 29. True; 30. £10.00; 31. Unlimited; 32. 7; 33. The Gambling Commission; 34. 3; 35. Pontoon; 36. B, C or D; 37. 10 years; 38. False; 39. The local licensing authority (local council); 40. 48 hours
17. A resident of England or Wales must apply for a personal licence under the Licensing Act 2003 to the licensing authority for the area where they work. True or false?
CONTACT DETAILS Fraser Brown Solicitors 84 Friar Lane, Nottingham NG1 6ED e. dlucas@fraserbrown.com t. 0115 959 7139 mob. 07973 899398
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CALL FOR ENTRIES
Call for entries
BT Sport’s Rugby Tonight presenters Craig Doyle and Austin Healy wished everyone a great evening.
Has your club entered the 2017 Club Awards yet? Could you be our Rugby Club of the Year? Does your Bar Steward deserve recognition? Has the Committee been exceptional in the last 12 months? Perhaps you should you be entering Community Club of the Year for your work in the local area? Whatever the size and scale of your club, it’s your time to shine. As a taster of what could be in store for you and your club, here’s a review of the 2016 event. But then again, why wait? To enter before the June 30 deadline, turn straight to page 61.
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CLUB AWARDS 2016
Welcome to the 2016 Club Awards Meet the team, the judges, the sponsors, our host, our guest sporting celebrities, the Associations, the finalists and, of course, the winners.
CLUB AWARD JUDGES
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CLUB AWARDS GALA DINNER MENU TO START Gazpacho Harissa Cream with Smoked Applewood Straws
*** MAIN COURSE Breast of Cornfed Chicken, Bury Black Pudding, Horseradish Farcè, Smoked Mash Potatoes, Red Onion Hash Brown, Braised Baby Gem, Cured Plum Tomato and Peppercorn Sauce
*** DESSERT Sticky Toffee Principal Pudding with Banana Fudge Ice Cream
*** COFFEE Freshly Brewed Coffee and Petit Fours
Wines accompanying the meal are from Crown Cellars
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SPONSORED BY
Rugby Club JOINT WINNER
IN ASSOCIATION WITH
Burton Rugby Club
Judges’ comments: “The mini junior section of the club is thriving and going from strength to strength,” says Philip Foster, Operations Manager. “We’ve also tied in with St George’s Park and we’ve been using their training facilities once a week.” The club’s 15-18 year old ‘young ambassadors’ have been to Twickenham and represented the club, all of which has helped to increase membership, as has the promotion of the club via the website and visits to local schools. The club puts on live bands, has staged its first wedding, put on beer and BBQ festivals and hosted rallies bringing in several thousand guests.
Burton Rugby Club collect their trophy from Sean Ferris, ACP Managing Director (publishers of Club Rugby), far left.
JOINT WINNER
Newport Rugby Club
Judges’ comments: Newport Rugby Club is on the up and up. Membership is on the increase and the club prides itself on being a caring, family friendly venue. It focuses on reaching out to the community and, with a 70th year anniversary coming up, is planning an open day with activities for all the family. The club doubles up as a nursery during the day, thereby getting youngsters involved from a young age and ‘signed up’ as members, with the parents gaining a ‘default membership.’ It holds lunches for the membership on Saturdays prior to games and fundraises for local causes.
Sally Nugent, far right, welcomes Newport Rugby Club on stage.
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CLUB AWARDS 2016
What a night! From finalists and winners to VIPs and sponsors, the 2016 Club Awards was a night to enjoy and remember.
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CLUB RUGBY 57
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CALL FOR ENTRIES
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 3O, 2017 – T: 01753 272022 F: 01753 272021 58 CLUB RUGBY
ENTRY FORM:
WHICH CATEGORIES WOULD YOU LIKE TO BE CONSIDERED FOR? (Please tick as many boxes as you wish).
CLUB AWARDS 2017 Please enter my rugby club for the 2017 Club Awards. Name: _______________________________ Job title: ______________________________ Club Name: ____________________________ Address: ______________________________ __________________________________ __________________ Post code: __________ Contact tel nos: __________________________ Email address: __________________________ Website and/or social media contact: _______________ __________________________________
HOW TO ENTER ONLINE: www.awards.clubmirror.com BY EMAIL: info@clubmirror.com (just email your club details and categories being entered) BY FAX: 01753 272021 BY POST: Club Awards, Club Rugby Magazine, ACP, Gainsborough House, 59/60 Thames Street, Windsor, Berks SL4 1TX t. 01753 272022
www.awards.clubmirror.com
n Bar Manager/Bar Steward of the Year n Best Business Initiative of the Year n Best Turnaround Club of the Year n Bowls Club of the Year n CAMRA Real Ale Club of the Year n Catering Club of the Year Are you proud of n Charity Club of the Year your teamwork? n Committee of the Year n Community Club of the Year n Cricket Club of the Year n Darts Club of the Year n Entertainment Club of the Year Are you proud of n Football Club of the Year your facilities? n Golf Club of the Year n Green Club of the Year n Grounds Team of the Year n Manager/Secretary of the Year n Marketing Club of the Year n Membership Club of the Year Are you proud of n Most Innovative Club of the Year your members? n Refurbishment Club of the Year n Rugby Club of the Year n Sports Club of the Year n Sports and Fitness Chain of the Year n Sports and Social Club of the Year Are you proud of n Student Union of the Year your fundraising? n Tennis Club of the Year n Traditional Club of the Year Then you n Website of the Year should enter n King of Clubs the Awards
STOP P DEAD RESS: LIN FOR ENTR E IES â&#x20AC;&#x201C;
30 J
UNE
info@clubmirror.com CLUB RUGBY 59
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BEER FESTIVALS
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.
T
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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WINNING WITH WINE
Wine – premiumisation and polarisation Over the last couple of years the wine category has all been about sparkling wine, particularly Prosecco, and as we progress further in to 2016 this remains very much a trend of primary importance. However, there are a number of other moves within the category that should also be brought into the spotlight. CGA’s Mark Newton and Ashley Cairns report.
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ast year, CGA spoke about the concept of premiumisation within wine and this remains an important factor. This year, we want to add an extra dimension to this – polarisation. It is not the mainstream, budget end of the market that is seeing the greatest effect from this move towards more expensive, higher quality wines. The middle market is now the major battle ground where share is being lost. Old and New World wine also remains a clear battle front as traditional countries such as France still make the most of the move away
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from budget wine brands which are more the mainstay of countries such Australia, and South Africa. The ever increasing focus on casual dining and the out-of-home eating sector has also re-focused the traditional relationship with wine and food and this makes its presence felt across the whole GB on-trade. Finally, there is a new buzz in the category which is all about the serve. The success of Prosecco has reignited interest in draught wine, but this is only part of the story. Relatively new
technologies such as Coravin and Enomatic wine dispense systems are becoming more accessible and affordable, which offers a whole new lease of life to the ‘by the glass’ serve. Polarisation and premiumisation The whole ‘quality not quantity’ ethos is very much at play here – especially for special occasions. Equally there will always be a safe place sales wise for value wines; some people just cannot afford to spend more, and/or are reassured by cheaper, mainstream brands (many of which they
As customers have become more educated about wine, there has been a slow but sure re-emergence in Old World styles – particularly good news for France and Italy.
will also drink on promotion from the supermarket). This area of the market remains reasonably strong at the moment. It is, therefore, the middle mainstream £15-£20 bracket that is getting squeezed more and more – hence the added concept of polarisation. Sparkling wine – the (continuing) Prosecco effect Over the last 12 months talk about sparkling wine and Prosecco has continued to hit trade headlines – indeed the category is still enjoying growth of over +40% volume and value year on year. Much has been made of the legal moves by Prosecco producers regarding the rights to use the name. Equally there have been scaremongering stories regarding lack of supply based on overwhelming demand and struggling production. Ever greater choice – from both Old & New World alternatives – appears to be the outcome and as a result the market will no doubt become ever more competitive, with price (balanced with quality/ value for money) likely to become a key cornerstone going forward. Old vs New World As customers have become more educated on wine, there has been a slow but sure re-emergence in Old World styles. This has been particularly good news for France and Italy, with a greater selection of good quality, but competitively priced, wines becoming more easily available across the
on-trade and providing a volume and value uplift of c.+2% against New World options. Mainstream branded New World wines remain highly popular in the off-trade, especially when on supermarket special offer. But this is no longer enough for many on-trade consumers. If they have to pay more in their local club than when making a trip to the off licence they want a different, better experience. Many now see the Old World as providing that opportunity. Draught and by the glass Draught wine in the traditional sense is at a strange crossroads. We don’t see the old still wine draught dispense gaining broader traction outside traditional ‘heartland’ retail operations such as mainstream branded food – the concept is still too firmly ingrained as too mainstream, low quality in the eyes of many customers (whether this is deserved or not). This, of course, isn’t the case for sparkling as the huge success of Glera / Frizzante, the legal name for draught Prosecco, has shown. Many suppliers are also seeing some considerable success with new alternatives into that side of the market and it is likely we will see new sparkling wine successes during 2016/17. In still wine the concept of the Coravin and Enomatic style wine dispense systems appears to be getting a lot of support from suppliers right now. This being so, the potential to expand the more premium ‘by the glass option’ is significant.
Up until now the capital investment in such systems might have scuppered the deal for many, but now more retailers can have the opportunity to bring added appeal to customers and the potential additional margin they can put into the till. For those not in a position to take advantage of these new technologies just yet, 187ml single serve bottles are still seeing +9.2% volume increases year on year. Wine and food The popularity of casual dining has further boosted the interest in food and drink combinations. Whilst many consumers and producers are looking to new pairings, such as craft beer and cider, to provide alternatives there is no doubt that wine remains at the forefront for many customers. This is something that retailers can take advantage of with sensible matching and competitive pricing options. It is some years since so many factors have influenced the on-trade wine category all together. This suggests that opportunity exists across all segments of the market – where one trend does not apply, another may very well fit perfectly. As the cost of adopting new serve technology likely drops in the medium/ long term, this may very well be a perfect chance for some sports and social clubs to increase both storage convenience and profit margin in the future. *All data shown is CGA Brand Index 2015.
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CATERING
Thegreatoutdoors With umbrella systems, outdoor lighting and heating now readily available, al fresco dining is achievable 24/7, 365 days a year. Top tips and recipes for thrill-with-the-grill action – whatever the weather.
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n the summer months the UK’s obsession with al fresco dining comes to the fore, and all eyes turn inevitably to the ubiquitous barbecue. But the challenge for clubs is to ensure that members and guests join the festivities at the club, rather than lighting the barbie at home. And with over 10 million people hosting barbecues last year, the home represents serious competition. So how do you ensure that the club barbecue is the one they all talk about? Making some noise Letting members know that you’ll be twirling the tongs – whatever the weather – is a good starting point. Umbrella systems have reached such a level of sophistication now that not only can they protect against both rain and sun in equal measures, optimistic, a beating sun – but they can include heating, lighting, fibre optics, speakers and graphics to ensure that every activity, from barbecues to weddings, can be held outdoors in comfort. Look for umbrellas which are resistant to dirt, and if the club is in an area used to severe weather warnings, make sure you look for the most durable options. Patio heaters too have proved a boon for outdoor diners, and are now available as free standing, table top, or even wall mounted. As a rule of thumb, a full size free standing patio heater (just under 8 foot) will cast enough heat to warm an area six metres in diameter. Put into practical terms, that’s around four to five tables. Where
space is at a premium, table top heaters might be the answer. Terrace screens are another consideration – particularly for clubs whose sun trap is also a wind tunnel. Screens can be tailor-made and installed, with an option of colours and designs. The club logo can also be included. Outdoor dining – the barbecue Ensuring that food is cooked through without being burnt is a perennial challenge for barbecue officiandos – particularly when burgers (which are still the
nation’s perennial Barbie favourite). Cook too quickly (burnt outside; raw inside) and you’re leaving out a welcome mat for bacteria and pathogens. Cook too long (burnt outside; burnt inside) and you kill off the pathogens as well as any taste the now charcoal brick may ever have had. The quality of the meat you use (and of course each burger’s thickness) will also affect cooking times, so practise ahead of the event if you possibly can. Marinading meats before cooking, as well as basting, will also help to retain the moisture without slowing the cooking process.
Kebab corner
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PESTO MARINATED COD KEBABS WITH PANCETTA AND MUSHROOM Wafer-thin slices of pancetta wrapped around pesto marinated cod, create ‘skewable’ parcels which also help to protect the fish from drying out during cooking. Makes 10 large or 20 small kebabs.
Pesto Blend the pesto ingredients together in a food processor.
Ingredients 2.5kg cod loin 3kg medium closed cup field mushrooms 1kg wafer thin slices of smoked pancetta For the pesto 250g freshly grated parmesan 250g pine nuts 750g basil leaves 10 cloves garlic (crushed) 450ml olive oil
2. Wipe mushrooms clean, remove stalks and fry mushrooms in a little olive oil/butter until al dente. Set aside to cool.
1. Cut the cod into square chunks (approx. 3cm x 3cm). Mix and coat with the pesto.
3. Skewer the mushrooms and fish alternately, and wrap pancetta around each piece of cod. 4. Oil lightly before placing on the barbecue. Turn regularly. Kebabs are ready when the fish has just turned opaque in the middle.
Serving suggestions: serve on a bed of linguini tossed in olive oil with toasted pine nuts and a chiffonade of basil. STICKY TURKEY KEBABS Deliciously different and quick to cook. Serves 8. Ingredients 1kg/2lb 4oz diced turkey thighs 4tbsp tomato ketchup 2tbsp American or Dijon mustard 4tsp black treacle 2tbsp white wine vinegar 4tbsp sunflower oil 4 green peppers, deseeded and cut into chunks 2 red onions, peeled, cut into chunks and layers separated 1. Mix together the ketchup, mustard, treacle, vinegar and oil until smooth. 2. Thread turkey meat on to 8 skewers, alternating with the chunks of pepper and onion. Lay kebabs side by side in shallow dish and spoon/brush the marinade over meat, turning the kebabs to cover both sides of the turkey. 3. Cover dish with cling film. Leave in cool place for 3-4 hours or until ready to cook. 4. Barbecue kebabs for 6-8 minutes â&#x20AC;&#x201C; or until the turkey is cooked and the vegetables scorched at the edges â&#x20AC;&#x201C; brushing any remaining marinade over turkey as it cooks. MEDITERRANEAN VEGETABLE KEBABS Simple to make and serve, a tasty addition as a side dish or a vegetarian option. Makes 6 kebabs. Ingredients 2 red, yellow and green pepper, deseeded and cut into large chunks 1 red onion, cut into large chunks Olive oil for basting 1. Thread peppers and onions alternately on to a wooden skewer.
1. Heat oil in large frying pan and fry the onion for a few minutes until softened. Transfer to a bowl, add herbs and stir well. 2. Add mince, sun dried tomatoes, breadcrumbs and seasoning. Mix well to form a soft mixture. Divide into six patties; chill until required.
2. Brush with olive oil and place on barbecue.
Burger bar TANGY BURGERS IN CIABATTA Serves 6. Ingredients 1 tbsp oil 1 onion, finely chopped 2 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme 450g/1lb mince 6 sun dried tomatoes, drained and finely chopped 75g/3oz fresh white bread crumbs 6 ciabatta bread rolls Mixed salad leaves and tomato wedges to serve Sea salt and black pepper
3. Cook over barbecue (25 minutes) turning occasionally
4. Split ciabatta rolls and toast lightly. Fill rolls with salad and burger. Serve immediately. SAUSAGE AND MASH BURGERS A new service style for a favourite food combination. Makes 10 large burgers. Ingredients for sausage burgers 1kg minced pork 2 large onions (finely chopped) 10 cloves of garlic (crushed) 50g chopped parsley 30g chopped sage 5 small eggs 150g breadcrumbs salt and pepper plain flour for dusting Ingredients for mash 1kg potatoes (Desiree or Maris Piper are recommended) 200g butter 1. Peel and cut potatotes into large chunks. Cover with cold, salted water, bring to the boil and simmer until soft. Drain. Put through a potato ricer or mouli
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CATERING legume, or, if not available, use a masher. Add butter gradually and mix in until fully combined. Season to taste. Chill in fridge. 2. Mix all the burger ingredients together in a bowl. Chill in fridge. 3. When mash is cold and firm, assemble the burgers. Take enough mix for half a burger and shape into a pattie. Make a well as wide as possible without breaking the sides. 4. Take a spoonful of mash and place in the well. Take another quarter of the mix and place over the top of the first one and shape into the finished pattie, giving thick but flat burger shape. Make sure the two halves are well sealed together. Dust both sides very lightly with plain flour and refrigerate until needed. To serve, brush with oil, fry or char-grill until golden brown and finish in the oven – they will not need as much cooking time as a regular burger of this size due to the potato just having to heat through (the meat therefore stays moist).
Accompaniments
GREEN COUS COUS SALAD A versatile salad, serve hot or cold, and add ingredients to suit. Serves 10 (as a side dish). Ingredients 600g cous cous 3 green pepper (1/2cm dice) 3 onion (finely chopped) 6 cloves garlic (crushed) 3 dsp green chillies (finely chopped) Zest of 6 limes (chopped) 3 tbsp chopped coriander 3 tbsp chopped chives 600g frozen peas 6 dsp pumpkin seeds 450ml beer (Leffe Blond) 450ml water 1. Pour the beer and water into a pan and bring to the boil. 2. In the mean time, sweat the onions, pepper, chilli and garlic in olive oil until soft but without colour.
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PERFECT PRESENTATION For professional-looking cross-hatch’ grill-lines sear food on the highest heat section at right angles to the grill bars. Then remove the food and lightly wipe with oil before turning it over and repeating the process. Once both sides are seared at this angle, turn the food lengthwise to the grill bars and repeat the process, before returning to the normal cooking heat. BARBECUE BANGERS AND HOT HOT DOGS 10 things to do with sausages and hot dogs: • Wrap in bacon before cooking (hold bacon in place with a cocktail stick) • Serve with grilled/fried onions and salsa in a wrap • Chop into chunks and toss into rice salad • Create mini kebabs, alternating the meat with colourful peppers • Serve in pitta bread filled with creamy mashed potatoes • Slice down the middle of the sausage/hot dog and fill with cheese • Chop up hot dog and toss in rice salad with green and red peppers • Pierce skin of sausage/hot dog and pour over a marinade of mustard, Worcestershire sauce and ketchup • Chop small baguettes in half, hollow out centre and insert ketchup followed by sausage/hot dog • Chop sausage/hotdog and serve in a bap with gerkins and mustard
Add the cous cous and cook for a couple of minutes mixing well with the vegetables. 3. Pour the boiling Leffe and water over the cous cous. Immediately remove from the heat and cover with cling film or tight fitting lid. Leave to stand for 10 minutes. 4. Cook the peas in boiling salted water, drain and refresh under cold water. 5. When the cous cous has been standing for 10 minutes, tip into a large flat tray to cool down quickly and evenly. Add the chives, coriander, drained peas and seeds. Season with salt and pepper to taste and drizzle over a couple of tablespoons of olive oil. Cover and refrigerate. ROSEMARY AND CUMIN FLAT BREAD Simple to make, this flat bread requires no proofing to activate yeast. Experiment with flavours (try lemon zest with a squeeze of juice). Makes approximately six pitta sized pieces.
Ingredients 150g plain flour 100ml water 1tsp cumin powder half tsp baking powder 3 sprigs fresh rosemary (stalks removed, leaves finely chopped) pinch of salt 1. Place all ingredients except the water in a food processor and switch on. Add the water a little at a time until the dough starts forming a ball, coming away from the sides of the bowl. Remove and form into a ball (the dough should be slightly tacky leaving only a trace of dough as you pass it from hand to hand). 2. Lightly dust a work surface with flour, break off a piece of dough a little bigger than a golf ball and roll out as thinly as possible (it will naturally form a pitta shaped piece). Dust off excess flour. 3. Place on the barbecue. Turn when one side becomes coloured and bar-marked.
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CATERING
Cool advice on buying and maintaining fridges No-nonsense advice on operating your fridge with maximum energy efficiency, plus what to look out for in new equipment. More energy efficiency from the fridges you already have Location, location, location. One of the commonest forms of ‘fridge abuse’ is, quite simply, putting it in the wrong place, so that there is inadequate ventilation. This means it has to work much harder to maintain temperature. Make sure your fridge has plenty of ventilation and make sure staff don’t block it (for example, by storing trays beside the cabinet’s ventilation panels).
energy (plus, your staff will be more comfortable). Equally, putting your fridge in a cooler part of the kitchen, away from the hot cooking equipment, will mean it doesn’t have to work so hard.
Make the kitchen cooler Making better use of the kitchen’s ventilation could drop the ambient temperature by a degree or two, which means the fridges will need less
Internal layout Make sure your shelves are properly spaced out and, if you’re storing big boxes, make sure they don’t block the airflow.
Overloading Another common abuse is to overload fridges. This affects the internal airflow, reducing the cabinet’s or coldroom’s ability to chill effectively. Again, the system will constantly work to try to rectify the problem and energy will be wasted.
Shut that door Obvious but, almost unbelievably, another common abuse. Always shut the fridge, freezer or coldroom door and NEVER prop them open! If you’re constantly going in and out of a coldroom, fit a plastic strip curtain to keep the cold in. Turn off the burners A common practise in kitchens is to leave gas burners on. This raises the kitchen temperature and causes fridges to work much harder than necessary. So turn burners off when they’re not in use. Choosing energy-efficient refrigeration Look at the Enhanced Capital Allowance (ECA) tax scheme for businesses: it saves energy and saves you money. Plus you may be able to claim 100% tax allowance in the first year when purchasing the cabinets. Save energy with drawer and half door cabinets Fridges using drawers and half-doors (as opposed to full doors) are increasingly popular because they hold temperature better, since you only access the part of the fridge you need. They won’t suit everyone, but are simple and effective energy savers. With insulation, go thick The thicker the insulation, the less cold the fridge loses and the less impact the warm kitchen has. So the less energy you use to maintain temperature. Consider remote refrigeration systems This is where several cabinets and coldrooms are powered from one refrigeration system, usually sited outside, often on the roof. Systems like Williams unique Glycol are not only more energy efficient, they also chill more quickly and remove the heat and sound produced by stand-alone fridges from the kitchen. Further information Manufacturers are continuing the battle to make their products ever more energy efficient, so keep an eye out for their latest products.
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ssk entertainment • disco • quiz nights • master of ceremonies • weddings • birthday parties • award evenings • club events SSK Entertainment is based in West Sussex. We can provide all the ingredients you’ll need for your party, wedding, quiz night or any event at budgets to suit everyone. We operate anywhere in the Surrey, Sussex and Kent area. TO CHAT ABOUT YOUR EVENT, REQUIREMENTS, BUDGET ETC PLEASE CALL DAVID FOSTER ON 07710 855295 or visit www.sskdisco.co.uk
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ssk entertainment • disco • quiz nights • master of ceremonies • weddings • birthday parties • award evenings • club events SSK Entertainment is based in West Sussex. We can provide all the ingredients you’ll need for your party, wedding, quiz night or any event at budgets to suit everyone. We operate anywhere in the Surrey, Sussex and Kent area. TO CHAT ABOUT YOUR EVENT, REQUIREMENTS, BUDGET ETC PLEASE CALL DAVID FOSTER ON 07710 855295 or visit www.sskdisco.co.uk
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