INAPUB WINTER MAGAZINE 2023 ISSUE 105 by inapub

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Issue 105 Winter 2023 £4.95 magazine.inapub.co.uk

2024

GREAT BEER THAT’S GREAT FOR THE PLANET HAZY JANE

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fter the year the pub industry has had, we hope your festive and New Year celebrations are bringing it to a close with a bang, or at the very least a loud pop. We seem to say this every year, but there can’t be many of us who will be sorry to see 2023 go. We can only hope that 2024 finally brings us the “sunlit uplands” we have all been promised. In the meantime, the Inapub team would like to take our collective hat off to all of you out there who have worked your damn socks off all year, kept a smile on your face, geed up your team and given your customers an experience to remember – despite what’s going on behind the scenes. Publicans epitomise true hospitality, and in tough times like these they go above and beyond to make sure their customers feel the love. There are tens of thousands of pub-goers out there who – and we are not exaggerating here – have been saved by a visit to their local. The pandemic left so many people feeling isolated and now the financial crisis has driven many to the brink. But a warm welcome at your local pub – a roaring fire, a friendly smile and a “how’s your day been?” from the barstaff – can be the thing that makes all the difference. YOU can be the thing that makes all the difference. And remember that you, too, are part of a community of publicans, a community that supports and celebrates each other and the hard work you all do. So as usual in this issue of the magazine we have tried to feature as many of you as we can throughout the various sections, giving your thoughts and ideas and telling your stories, so that you can all share your experiences and know that you’re not alone in the challenges you face. We look back at 2023 and ahead to 2024 in this issue through the eyes of our featured licensees from across the UK and have also brought together some ideas and inspiration for you, to help bridge the difficult trading gap between the start of January and Valentine’s Day in mid-February. It only remains for us to wish all of you the very best of luck for a bountiful Christmas and New Year period, and we hope you are also able to take some time to relax with your own family and friends once your work is done. Happy Christmas!

p 4

what’s new 2023 highlights • Famous For Christmas

drink Drinks Trends • No and low

eat New year budgeting • Menu planning

play Sporting calendar • Planning 2024

stay The ultimate outside space

ideas Elton Mouna finds some things for you to try

46 time at the bar Richard Molloy • Celebration Days • Last Orders

Editor Caroline Nodder Contributors Richard Molloy, Claire Dodd, John Porter, Mark Ludmon, Andy Ives Production editor Ben Thrush Chief executive Barrie Poulter Sales manager Katy Robinson Subscriptions 0800 160 1986 • magazine@inapub.co.uk

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Taking stock

pub perspectives on the year

As we wave goodbye to 2023 and beckon in the start of 2024, it is a time of year when licensees traditionally take stock of how their business has performed over the last 12 months and start planning for the year ahead. So how was it for you? What better way to find out than to hear it straight from the horse’s mouth, so we spoke to the licensees of four very different pubs, spread across the UK, to ask what stood out for them in 2023 and what they’re looking forward to in 2024. … Merran Lawrence

The Railway Inn, Yatton Merran Lawrence runs The Railway Inn in Yatton, Somerset, a leased pub and restaurant with a strong sports element, including pool tables What have been the highlights of 2023? “2023 has been a year to celebrate. We have welcomed so many new customers that have become a part of our pub family. Welcoming so many new people has allowed us to renovate our function room, making it not only a room but an extension of the pub. This spacious area allows friends and family to gather for a game of darts, pool or just to sit and enjoy each other’s company. We also started opening at 9.30am in 2023 for breakfasts, and all the meat is supplied by our local butchers.”

What are your expectations for 2024? “We are expecting to only get busier in 2024. With the village’s infrastructure increasing and a new large supermarket hopefully coming to the area, we will be expecting to see some new friendly faces here. We will be organising more live music events in our large garden for the summer, welcoming all ages.” www.railwayinnyatton.co.uk

What new trends have you seen in 2023? “2023 has seen the local villagers wanting businesses to use local suppliers and be as sustainable as possible. We have expanded our menu this year using more local businesses for our produce while offering delicious affordable meals. We were also published in the Green Pub Guide for our take on sustainability.”

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what’s new.

Sarah Cowley

The Pheasant at Neenton, Shropshire

Sarah Cowley runs The Pheasant at Neenton in Shropshire with head chef Mark Harris after it was bought and renovated 10 years ago through a CIC social enterprise What have been the highlights of 2023? “It’s been a really good year across the board from food to lettings. The big achievement in 2023 was that we bought The Tally Ho Inn, a leased freehouse, in Bouldon between Ludlow and Bridgnorth. It’s about 15 minutes away and we didn’t know if it would have a knock-on effect on The Pheasant but that hasn’t happened. The Pheasant was regional winner in the National Pub and Bar of the Year awards, which was great for the whole team.”

after Covid, we found we no longer required staff accommodation so we have converted that into a twobedroom apartment for letting out. We have a lot of people who come here with friends so we’re excited to be pushing forward with that next year.” What are your expectations for 2024? “We are really looking forward to 2024. During Covid we invested in large umbrellas for our outside terrace so we could extend the dining area out into the garden. The weather this year wasn’t so good but we’re hoping for a better summer next year and to build on what we have, with some community events.” www.pheasantatneenton.co.uk

What new trends have you seen in 2023? “We’ve seen customers ask for non-alcoholic drinks a lot more this year. We’ve been pleased to see a big increase in local suppliers producing non-alcoholic spirits and beers, which have been really popular. We now stock a non-alcoholic beer from Shropshire’s Hobsons Brewery, Hobsons Free IPA, and a non-alcoholic gin from Penrhos Spirits in Herefordshire. We are a drive-out destination so that’s important for a lot of our customers. We have two letting rooms which have always been very popular but,

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Mike Henderson

The Hillend Tavern, Hillend, Fife Mike has run the community-led pub the Hillend Tavern in Hillend, near Dalgety Bay, in Fife, with his wife, Francesca, since 2011. The Hillend Tavern was a finalist for Best Dogfriendly Pub in the 2023 Scottish Bar & Pub Awards What have been the highlights of 2023? “After we took over 12 years ago, we added real ales on draught so it was great for us to win Pub of the Year for Scotland and Northern Ireland from CAMRA, the Campaign for Real Ale this year. It’s great advertising for us – we’ve been in The Scotsman and other media. It’s increased our footfall substantially – we’ve had people coming from Edinburgh and Glasgow. We wish we had a bigger cellar but we just don’t have the space.” What changes have you seen in 2023? “Gas and electricity bills have all shot up and the brewers have put their prices up, and unfortunately we’ve had to pass some of that on to our customers. But we think that, if we have the quality and give them something for them to come out for, they will still come.” What are your expectations for 2024? “We’re a big rugby pub so we’re looking forward to the Six

Nations tournament in February and March. That’s going to be big for us. We are a friendly pub for the community with regular customers, and next year we have quite a few customers turning 60 within four months of each other so we have parties lined up for each of them.”

Johnothan Ditchfield

The Craven Arms, Giggleswick, North Yorks Johnothan runs The Craven Arms, a freehouse with a cosy bar, restaurant and letting rooms, with his wife Lynn What have been the highlights of 2023? “We took over the pub on a lease from a local farmer in 2016 but in April we bought the pub ourselves. It secures our future. You always want to improve the business but, as a lessee, you are reluctant to spend anything big on it. Now everything we spend on the pub will come back to us.”

What are your expectations for 2024? “We’re hoping for better weather as that does make a difference. We have plans for building a gazebo in our garden for the summer. We have eight letting rooms and want to update them in 2024. We have a few bookings already for 2024 and one from a rambling group for 2025. But we are always looking at the figures in case the cost of living does start to hit.” www.craven-arms.co.uk

What new trends have you seen in 2023? “Things have returned to normal patterns for the pub and the letting rooms since Covid. We had a very good 2023, even though the weather’s not been good, and we didn’t notice any impact from the higher cost of living. We’re in the Yorkshire Dales and get lots of tourists as well as local people so we’re busy weekdays and weekends.”

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what’s new.

FAMOUS FOR FESTIVE FUN Mark Ludmon celebrates a pub that goes all-out at Christmas

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Over the years we have gone bigger and bigger. We have done igloos before, but this is probably the biggest yet 8

With 35,000 fairy lights and 7,000 baubles, The Hanging Gate in Chapel-en-le-Frith in Derbyshire has become world-famous for going big at Christmas. Following media coverage across the UK and even in the US, it attracts customers from far and wide, including many returning year after year. Licensee Mark Thomas has helped make The Hanging Gate famously festive since arriving at the High Peak freehouse in 1991. He says: “We started smaller with the decorations but we were still quite big compared to most. Over the years, we have generally gone bigger and bigger, adding more lights, adding more baubles, but we have now got to the point where we can’t fit any more lights or baubles in.” The pub introduces a new look for at least one room each year and swaps decorations around. For 2023, the main room is coated in white wadding to resemble a huge igloo, with blue lights and baubles. “We have done igloos before but this is probably the biggest yet.” To avoid repetition, some themes disappear in time. “For instance, this year we have a purple and gold room, like Cadbury’s chocolates, which is probably its last time.” New this year is a six-foot Grinch in the porch. “We ordered one that plays a tune but we were let down so we ended up making it ourselves,” Mark says. “We bought a six-foot Grinch costume and dressed up a mannequin.” The pub also has a six-foot Santa who sings and dances when you press a button as well as an elf workshop. “The kids love them.” The biggest expense each year is replacing the lights. “They’re thin LED lights now which are better and brighter than the oldstyle bulbs but you only need to nick a wire

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and the whole lot’s gone,” Mark says. “We buy sets of 2,000 so they’re easy to put up.” For this Christmas, he bought over 25,000 new lights. They tried different suppliers but, for quality and price, they now get everything from homeware chain The Range. Fortunately, the pub has large storerooms for the decorations after they come down on 8 January. It takes three weeks for two staff members to decorate the whole place, starting straight after Halloween – another major decorative event for The Hanging Gate, from cobwebs to skeletons.

The Hanging Gate Chapel-en-le-Frith, Derbyshire Grinch height: 6ft Christmas lights: 35,000 Decorating time: 2 weeks Christmas dinner price (weekend): £32.95

Serving up the season

Christmas began in earnest on 22 November, with a festive playlist, matched by a Christmas menu from head chef Tony Connor. They keep it relatively traditional: starters include home-made pâté with red wine chutney, breaded brie with cranberry sauce and black pudding in pepper sauce, while mains range from roast turkey to steak, lamb, haddock mornay and leak and potato bake, with desserts such as profiteroles, Christmas pudding and trifle. “We tweak the menu each year but, if it’s not broke, don’t fix it.” It is priced at £30.95 per head Monday to Thursday and £32.95 Friday to Sunday. A “senior citizens’ menu”, popular at lunchtimes, offers smaller portions at £19.95. Mark has kept price rises down despite costs going up. “Last year, we got our menu out early in the build-up to Christmas and by the time it came around, prices had gone up that much that we didn’t make enough compared to what we normally do.” However, the pub serves 400 to 500 meals a day

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at weekends over Christmas, making it the most profitable time of the year. The Hanging Gate was once a destination for Christmas Day itself but 10 years ago that changed. “My daughter is in her 20s now but I missed every Christmas Day with her. When my son Kieran was born 10 years ago, I missed his first one and I thought that’s it, enough is enough, we’re closing. I have another son now and spending Christmas Day with them is more important.” Mark still finds Christmas a magical time at the pub. “Seeing the kids’ faces when they walk round the pub, in awe of 35,000 lights… we get so many compliments and thank-you letters from people saying they’ve had such a magic family experience. It costs, especially with the electricity, but it’s still worth it.”

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WINTER 2023

what’s new.

The Hanging Gate Chapel-en-le-Frith, Derbyshire Grinch height: 6ft Christmas lights: 35,000 Decorating time: 2 weeks Christmas dinner price (weekend): £32.95

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drink NO NEED TO MOCK GET SERIOUS ABOUT NON-ALC COCKTAILS

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What could be more wintry than a hot toddy? There’s no need to leave the abstainers out

Season’s greetings, merry new year, and all that. We know Christmas for licensees just isn’t like how the rest of the country experience it. As they wind down, you get busy. As one of the most important trading windows of the year opens, we wish you luck, and after it’s all done, a jolly good rest. However, there’s no time to pause your business plans. Over the next few pages we look into the trends you need to know about for 2024. And, eight years after the launch of the first non-alc spirit, we take a look at where the low and no category is going. With that in mind, we wanted to give you some non-alc business ideas for the festive period. Non-alc cocktails can sometimes be a struggle, without a zero-strength alternative for every ingredient. This new range of alcohol-free liqueurinspired products from Giffard then, might be just what you need. Flavours include Elderflower, Grapefruit, Ginger, and Pineapple. And what could be more wintry than a hot toddy? Again, there’s no need to leave the abstainers out. Edinburghbased Talonmore has ginger and cinnamon notes with malty and fruit sweetness. Use it in place of Scotch, and add honey, lemon, cinnamon and cloves to a zero-

strength festive treat. And speaking of Christmas treats, we wanted to let you know that Westons Cider is giving 12 lucky pubs the chance to win a year’s worth of Stowford Press. “With on-going staff shortages framed by the cost-of-living crisis, we wanted to show our support with our biggest ever giveaway to the on-trade,” says Sally McKinnon, head of marketing at Westons Cider. The winning venues will each be receiving a year’s worth of Stowford Press Apple or Dark Berry with an additional 12 venues receiving five free kegs. Winners will be selected at random via an online draw. To be in with a chance of winning, outlets must purchase three 50-litre kegs of Stowford Press Apple or Dark Berry before 29th February 2024 and enter via www.westons-cider.co.uk/win-a-year

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Spirits, mixers and more by CLAIRE DODD

for 2024

Out with the old, in with the new. The new year always brings about a desire to have a good old clear out. But when it comes to your range, well, that’s a job that’s never fully done. Because your customers can be a bit fickle when it comes to what they opt to drink. Best of British

From aquavit to rum, you name it, there’s now a British producer making it. In fact, there’s been a big trend over recent years for drinks to be made outside of their traditional home countries, with the rise of whiskies Xxxx made everywhere from Taiwan to Australia and Sweden, and agave spirits (made the same way as tequila) now made everywhere from California to Germany. But, we’re seeing more and more global spirits styles being made right here. Again, look to the recent rise of English and Welsh whiskies, and the massive boom in rums aged, and bottled, right here.

Xxxx

Brandy

Brandy is the latest spirit style to make it to our shores. Burnt Faith, based in London’s Walthamstow, claims to be the first to distil the spirit in London for 200 years. Described as the UK’s first dedicated brandy house, it opened earlier this year. Distilled from four different grapes (Trebbiano, Chardonnay, Sauvignon Blanc, and Muscat Blanc), it’s described as having full-on fruit, with orange and strawberry notes on the nose, and caramel, buttery crumpets and marmalade to sip, and cherry cola and milk chocolate to finish. The simplest way to

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serve it is with a mix of ginger ale and cloudy apple juice. Yum.

A rum place to make spirits: Fynoderee is distilled in a structure out to sea off the

Rum

Isle of Man

“ 14

Gin is not dead, long live gin

Gin sales are slowing down. OK, when we say slowing, we do mean, in some cases, slumping. For example, retail magazine The Grocer reported that Gordon’s lost £72.8m in value sales in the past year to June. Sales have fallen by 20.5 per cent. Yet, gin continues to be one of the biggest

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Gin has been by far the most dynamic spirits category in terms of innovation

We move now to the Isle of Man, and the Fynoderee Distillery. Following the trend for aging barrels in unusual places, Fynoderee is currently aging a batch of its rum in the island’s Tower of Refuge. The castle-like structure, out at sea in Douglas Bay, was built as a shelter for mariners who had their vessels wrecked on the rocks. Refuge Manx Rum will be a limited-edition organic spirit launching in 2024 to mark the 200th anniversary of the Royal National Lifeboat Institution (RNLI).

sellers, accounting for 17 per cent of total spirits. So it’s not to be slept on. Drinkers may be being dazzled by the new, but that’s meant that gin brands have had to up their game and come up with innovative new ways of keeping punters’ attention. And there’s more to come. Brockman’s Agave Cut is a prime example, merging as it does with trending tequila. A gin and agave blend, it sees the brand’s gin “cut” with agave and a hint of pink grapefruit. “Gin is one of the largest spirits categories and has been – by far – the most dynamic one in terms of innovation for many years,” says Eric Sampers, global marketing director of Brockmans. “Clearly, the novelty effect that has driven interest in the category is now over, and it is more difficult to truly innovate. [Agave Cut] is a crossover between two of the most interesting categories in the industry and shows that we can still push boundaries in spirits and create original and interesting propositions. By bringing products like these to market, we believe we can keep the interest in the gin category going on for quite a while.”

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t e l b a Avail

! w o n r o orde

point of sale available *For every pint of Rocking Rudolph sold between 30th October 2023 and 4th February 2024 Greene King Brewing and Retailing Limited will pay £0.05 plus VAT to Macmillan Cancer Support† a registered charity in England & Wales (261017), in Scotland (SC039907) and in the Isle of Man (604). †Paid to Macmillan Cancer Support Trading Limited a wholly owned subsidiary of Macmillan Cancer Support to which it gives all of its profits. Point of sale subject to availability

The experts’ view: picks for 2024 Natural wines “We’ve seen a huge growth in the low–intervention/natural wine category across the on-trade. Customers are increasingly wanting to drink less, but of a better product rather than opting for cheap plonk. In 2024 I see this growing with more and more pubs running a more sophisticated wine programme to target a younger drinker.” – Thom Bradley, Co-Founder, New Theory Wines Non-beer on the bar “Expect to see more non-beer options appear on taps as consumers (especially craft beer drinkers) experiment with new styles of drinks served in familiar formats in search of more exciting, bigger flavours.” – Alex Beausire, Co-Founder, These Days aperitifs Irish Whiskey “The global surge in popularity of Irish Whiskey is showing no signs of slowing down and the range of available brands is becoming more diverse in the UK market, the second biggest market for Irish whiskey in the world. A number of years ago one might have found only the market leaders in most bars. “A greater depth and breadth of products are becoming available. Regionality and a sense of place is becoming much more apparent. We’d suggest they explore peated Irish whiskeys – Micil Irish Whiskey – Inverin Edition. It even has a peated chestnut cask finish which would not be permitted in the Scotch Whisky category.” – Pádraic Ó Griallais, Co-Founder and Director, Micil Distillery

Tequilaaaaaa

Speaking of tequila, we really couldn’t leave this one out. Interest and consumption are on the up. From the emergence of a new style, Cristalinos, over the past few years (which sees an aged tequila filtered clear, giving it fruitier notes), to agave spirits now appearing from producers across the world, there’s a lot happening. Make sure you’ve got the variety and range to keep pace with customer demand. “We can expect consumers to be looking for more choice and to be more adventurous in their drinks choices in 2024,” says Jennifer Runciman, head of category development, ontrade, at Diageo GB. “Tequila can not only be savoured neat but can form the base of many delicious and high-quality cocktails such as a Margarita or Paloma. “Within our portfolio we offer Don Julio and Casamigos, a small batch, ultra-premium

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tequila made from the finest hand-selected 100 per cent Blue Weber agaves.

Cool for cats: cream liqueurs

No longer just for Christmas, or cheeky boozy coffees in winter weather, cream liqueurs have been given a facelift by an increasing number of brands who are clearly hoping to woo younger customers. Just look at the rule-breaking packaging glow-up above if you’re in any doubt. And it’s working. Brands such as Dead Man’s Fingers have now launched multiple products, starting with a Raspberry Rum Cream Liqueur in January 2022, followed by a Strawberry, and a Mango Tequila Cream Liqueur, and launched this August, Black Cherry and Blue Raspberry flavours with a tequila base. Other brands include vegan-friendly plant-based brand Panther Milk, in vanilla,

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When a Yorkshireman finds a source of pure spring water, he doesn’t bottle it. He builds a brewery on it. In 1863 Timothy Taylor was given the opportunity to buy land over a natural aquifer spring. He immediately did what any good Yorkshireman would, and set to work building a brewery. Ever since, The Knowle Spring has been the source of the unique Pennine spring water we use to brew

our beers. It has filtered slowly through layers of black rock and limestone and is said to have a taste like melted snow. Very pure and consistent water means we’re able to brew beer with a finely balanced flavour and reliably high quality. After that first sip you might agree.

All for that taste of Taylor’s

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Creating interesting, more premium serves using flavoured spirits or mixers can appeal to those looking for something different 18

strawberry, mint, and coffee flavours, and brand new launch Limoncello di Capri Cream. Made by Molinari and distributed by Mangrove, and containing zesty Sorrento lemons, it’s hoping to extend the season for cream liqueurs into the summer. Check out recipes from each brand, for longer cocktails, not just shots.

Mix up your mixers

We’ve witnessed the trend for premium mixers, something which has added a value trade-up option to pubs. But 2024 is all about new and unusual flavours. Stocking something as simple as a different flavoured tonic or soda can help you quickly deliver very simple but very effective new cocktails, just by adding one product. “Whilst core favourites like gin and Schweppes Indian Tonic Water are integral to licensed outlets, 54 per cent of consumers want to try something new when they’re at a pub or bar,” says Amy Burgess, senior trade communications manager at Coca-Cola Europacific Partners (CCEP). “Creating interesting, more premium serves using flavoured spirits or mixers, like Schweppes Elderflower Slimline tonic or our

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flavoured sodas range, which includes Melon Watermelon and Peach Coconut variants, can appeal to those on the lookout for something different. Think simple things like inspiring consumers with diverse menus and displays on bars to grab their attention.”

Beer experimentation

There’s no denying the craft and cask beer industry has been having a super-tough time since the pandemic. We’ve reported on these pages before about how many outlets have reduced the number of taps and handpulls they have. But guess what? When sales are down and drinkers’ attention spans are drifting, brewers tend to get a bit radical, pumping out new styles. We like to look across the pond for some inspiration of what may make it our way. Some of the most interesting we’ve seen emerge include rose beers (a hybrid fermented with grapes), pastry beers (particularly sweetened stouts, some brewed with cakes and pastries, or their ingredients) and hop water (a non-alcoholic sparkling water, flavoured with bold hops, and inspired by IPAs). Watch this space.

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Summer is served with the UK’s most loved fruit cider brand now available on draught 1

With more customers than any beer or cider brand, Kopparberg is a must stock 2

To check out our new digital font and get access to all the tools and support you need to drive sales in your venue, head over to Behind The Bar, our brand new FREE trade website.

Sources: 1. Savanta, BrandVue’s Most Loved Drinks Brands 2023 Report, Jul ‘22 - June ‘23, n=96,000. 2. Kantar Purchase Panel, Total Market, Total Beer, Lager & Cider, Customer numbers 52 w/e 15th May 2022.

PROMOTIONAL FEATURE.

The Pub Show gets a boost for 2024 edition The Pub Show, taking place on 25-27 March at ExCeL London, has announced an exciting new partnership with the British Institute of Innkeeping (BII), a range of enticing new features and the participation of numerous innovative suppliers to the pub & bar sector. Within The Pub Show, The Pub Stage will see a selection of insightful sessions curated by the BII, bringing together business leaders from the pub & bar world with agencies such as KAM and Club Soda to shed light on the most exciting trends and opportunities in the sector. Steve Alton, BII CEO comments: “We are delighted to be partnering with the team at HRC to bring PUB24 to life as part of this brilliant show once again. For anyone in the industry, taking time out of your business to network, attend panel discussions and source new suppliers is a must, and The Pub Show 2024 will be a key date in the calendar for the extended BII team of colleagues, partners and Ambassadors.” Back by popular demand, The Taproom, built in partnership with Flightcase Bars, will be showcasing independent and craft beer and cider brands including modern sour beer from Vault City Brewing; Dundee’s newest brewery 71 Brewing, and

Gosport-based Powder Monkey Brewing. Pub and bar operators will have the opportunity to network with industry peers in the Beer Garden, a relaxed and informal space brought to life by Black & Stainless Creative Metalwork. In addition to being the beating heart of The Pub Show, the Beer Garden will be home to a number of events across the three days of the show including a Pub Quiz (bring your thinking caps!) and Bingo. In partnership with Mr Gin, The Pub Show will also be hosting the grand final of the Mr Gin Mixology Competition. Come along to witness bartenders from across the country mix up a storm with their own carefully curated drinks recipes using Mr Gin as the base. The Pub Show takes place alongside HRC, Hotel, Restaurant & Catering, IFE, international Food & Drink Event, IFE Manfacturing and International Salon Culinaire, collectively the UK’s biggest gathering of the food, drink & hospitality sector. Don’t miss out on your opportunity to find the right suppliers to grow your business, network with industry leaders and learn from inspiring hospitality innovators. Find out more at thepubshow.co.uk

Swing low by CLAIRE DODD

When the first non-alcoholic spirit launched – a contradiction in terms, that has now become a normality – back in 2015, there was obvious scepticism. So new and so groundbreaking that it didn’t initially make sense to a lot of people, the no and low category has since expanded and boomed, with alcohol-free variants of everything from bitter aperitifs to cream liqueurs now available. And yet many pubs still appear to have a stumbling block when it comes to stocking them. Here’s what you need to know to make the most of this growing part of the market…. “Go back a decade and the choice of low-alcohol drinks available to licensees was abysmal,” notes Stephan Kofler, Krombacher sales and marketing director for UK & Ireland. The brand has a 0.0% Pils and a 0.5% Non-Alcoholic Weizen. “But the landscape has changed dramatically in recent times. Whereas in the past your low-alcohol beer options were pretty limited to lager, we’re now seeing all different styles and flavours introduced to the category. Some are good, some aren’t, but it’s definitely a positive thing for the industry and consumer choice.” Sadly, not even a small fraction of what’s now available on the market is offered by pubs. Many still don’t have a dedicated shelf or section of their menu to help customers

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find them. And apart from alcohol-free beers, which have become ubiquitous, many still don’t stock the growing number of alcoholfree wines, spirits, and ciders that are now available or, as Stephan points out, a wide range of beer styles. That, is a mistake. “Two-fifths (40%) of adults say they want to moderate their drinking,” says Jennifer Runciman, head of category development, on-trade at Diageo GB, “and this shows no signs of slowing down.” Diageo has expanded its range considerably over the past couple of years, with Tanqueray 0.0%, Gordon’s 0.0% Alcohol Free Spirit and Gordon’s Pink 0.0% Alcohol Free Spirit, Guinness 0.0, and Captain Morgan 0.0%. “With people looking for more choice

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during more occasions, operators should ensure they have a varied selection of high-quality alcohol-free drinks, allowing customers to enjoy the same quality but with none of the alcohol, and without having to compromise on taste or flavour,” she adds.

Alcohol-free beers such as Krombacher’s 0.0 pils have become ubiquitous

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Low/no is no longer the domain of enforced abstinence. It’s a normal part of drinking culture 22

Don’t ignore new products and trending categories

“Low/no is no longer the sole domain of enforced abstinence or health issues. It is a conscious decision and is becoming a normal part of drinking culture,” says Fergus Fitzgerald, head of production at Adnams, which makes non-alc wines and beers including Ghost Ship 0.5%. “The products are better, which has grown the market and in turn the expectations around quality have increased.” As well as covering the major spirits groups, make sure you’re catering for trending spirits such as aperitifs, and of course, wine. “We’ve seen a material shift in interest in the low/no space and it’s fantastic to see non-alcoholic options on the rise,” says

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Luke Hemsley, who is founder of Wednesday’s Domaine, a non-alcoholic wine brand available in a white (Piquant), and red (Sanguine). “We’re really excited for all pubs who are serious about food and drink to be listing a non-alcoholic wine in the next 6-12 months and looking forward to being a part of that movement.” It’s vital to keep on top of new launches, and different taste profiles beyond direct spirits replacements. “The biggest barriers to growing sales are pubs not taking risks with interesting and new products,” says Imme Ermgassen, co-founder of Botivo, an aperitif-inspired botanical drink made by infusing apple cider vinegar with five fresh botanicals and wildflower honey. “Pubs assume that everyone just wants a ‘mimic drink’ or direct swap for an alcoholic alternative so they are slow to adopt new drinks and flavour profiles. Increasingly consumers are moving away from this and pubs need to evolve with them to meet their needs.” And the market is evolving fast, she adds: “Phase one was about choice, creating the

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Everleaf was created as a flavourdriven experience rather than an alcohol analogue

non-alcoholic category by introducing a non-alcoholic choice in traditionally “alcohol moments” for the first time. Phase two is about moderation, about people swapping out drinks occasionally so that they feel healthier, fresher in the morning, and is rooted in drinks that directly mimic alcoholic alternatives.” Phase three, she concludes, is about taste, “and is very much where Botivo sits. It’s a new wave of non-alcoholic liquids that do not mimic existing products but rather focus on quality liquids and have unique and discerning taste profiles in their own right”. Bartender and conservation biologist Paul Mathew created Everleaf – available in Forest, Mountain, and Marine – as a flavourdriven, rather than category-conforming, non-alc “experience”. “Everleaf has always been something a little different amongst the alcohol-analogues (we don’t claim to be non-alcoholic gin, rum, tequila etc),” he says, “but we’re now seeing more and more products in this space, giving people more choice beyond the switch out of their regular brand.” Describing them to customers can be a challenge. “I think we’re still getting there with communicating this in pubs, but using what’s been done brilliantly with gin menus,

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it’s great to start with a recognisable hook to get people in, then offering them a premium ladder to upsell and take them on a journey,” adds Paul. He notes that serves can be a good way into products that don’t fit alcohol categories. Everleaf serves focus on the spritz, for example.

Tips for success

Menus, and displaying products correctly is key. “Visibility is everything when it comes to new, interesting and emerging drinks in this space like Botivo,” adds Imme. “Pubs need to show people they have interesting options which means highlighting on chalk boards, adding special boxes on their menus and signposting clearly so people don’t just revert to a ‘lime and soda’ when they are not drinking (which has a four times lower cash margin than a drink like Botivo).” “If the category is relegated to a “page of shame” at the back of a long drinks list, it’s not going to grow quickly,” adds Paul. “Conversely, where we see NA serves being given prominence on menus, as featured drinks in brunch lists, as popular serves made alc or non-alc, we see sales increase rapidly as guests feel included and empowered to make that choice.”

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eat.

eat THE PRICE OF FISH JOHN PORTER ON WHAT PUNTERS WANT TO PAY

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Menu prices are now 26 per cent higher than at the start of 2020. Most of us carry an idea of how much a meal out should cost in our head, and it can take a while for the perception to catch up with reality

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I have a mid-January birthday, which, as timing goes, is about as careless as it gets. Not only are most people three weeks past the pre-Christmas paycheque that they frittered away on the festivities with little thought for the consequences, but they’re still a couple of weeks away from the next one. When you also factor in those people who are cutting back on eating, drinking and pleasure in general, and it can be a very lonely time for those of us looking to celebrate. Which is why I have every sympathy with pubs in their efforts to persuade customers gin and the gym aren’t mutually exclusive, or that pork pies and toned thighs doesn’t have to be an either/or choice. In theory, things are looking up. Inflation is lower than it was a year ago and analyst Peter Backman, who has been tracking the pub and wider hospitality sector for decades, reported recently that the rate at which

operators are having to increase menu prices is falling. That means, for some people at least, wages are starting to catch up with the price increases of the past few years. However, Peter’s analysis of ONS figures also shows that menu prices are now 26 per cent higher that they were at the start of 2020. That’s clear to customers every time they read a pub menu, and consider the price of fish & chips, a burger or any pub food classic. Most of us carry an idea of how much a meal out should cost in our head, and it can take quite a while for the perception to catch up with the reality. All of which means that, alongside the usual January cashflow and lifestyle angst, an additional obstacle likely to keep a significant number of potential pub customers at home is the feeling that pubs are just a bit too expensive. There are some ideas in this issue for good-value dishes that should help to keep customers engaged as that wages vs prices balance resettles. In the meantime, I’ll be celebrating my birthday this January, and I’ll be doing so in a pub. Possibly several pubs, and hopefully not alone.

Menu money-savers

for the lean months

by JOHN PORTER

Quorn options such as QuornPro’s raw slaw cheeseburger can add some variety to your vegetarian menu

Despite some positives from the chancellor’s autumn statement, the financial crisis continues to bite. With the post-Christmas lull looming, now’s the time to make sure you have a solid plan to keep costs down in the kitchen, while keeping the punters coming through the doors. The new year tends to deliver a series of whammies for pubs, as the goodwill-to-all spirit of Christmas gives way to the cold shoulder of January. For publicans, the adrenaline rush of the busy festive period fades into the grim reality that the lean months are here, while for pub customers there’s the inevitable arrival of the bills that seemed so far away when they were Christmas shopping. Add to that the triumph of hope over experience as people swap their eating-out budgets for gym memberships, and the first

couple of months of the year can be slim pickings for pubs. There’s not even the consolation of cold turkey for operators going cold turkey. Even if the kitchen has had the foresight to freeze any leftovers from Christmas dinner in accordance with best food hygiene practice, offering a turkey curry on a new year menu is likely to prove as popular as a meat raffle at a Veganuary celebration.

Traditional fare is trending

That’s not to say, though, that there aren’t opportunities to make the most of hearty winter dishes such as pies and stews, which have strong customer appeal. These can be made with better-value cuts of meat and fish, alongside hearty vegetarian choices. As well as delivering a much-need GP boost at a quiet trading time, such dishes are bang on-trend with consumers, it turns out. Bidfood has identified “Rustic and Rural” as one of the key food trends driving diners’ eating out choices in 2024. Farm to fork concepts, provenance and menu stories are increasingly popular, along with handmade pasta and bakery products, garden veg and salads, and heritage produce. This

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The rustic and rural trend ties in with the open fires, cosy tables and traditional decor that punters associate with pubs. It might even be time to break out the horse brasses Bidfood’s Cheese Board Double Baked Soufflé

Toffee Pudding with Caramelised Banana Skin. For these and other recipes see www.bidfood.co.uk/inspiration/recipes Joe Angliss, Senior marketing manager for Pubs at Bidfood, suggests: “After the indulgent spending of Christmas and New Year, consumers’ eyes will be drawn to any deal. Nearly every pub has a chalkboard, so use it to create a ‘good value’ specials board. “A set three-course meal will help with getting extra courses sold while customers get value for money, and another benefit it brings is that it offers the opportunity to use up slow-moving stock that otherwise would have gone to waste.”

Bidfood’s recipes are tapping in to the trend, making the most of trimmings and cheaper ingredients, including the Cheese Board Double Baked Souffé, and Sticky

Small is beautiful

Small plate options are another way to engage customers while still offering value dishes that generate good margins, says Joe.

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trend ties in with the open fires, cosy tables and traditional décor that punters associate with pubs, making it an obvious opportunity for menus. It might even be time to break out the horse brasses and yard of ale glass to display above the bar. Bidfood’s research found that: •7 6 per cent of UK consumers find dishes and ingredients that have provenance within the UK appealing •5 0 per cent say they want to support local economies •4 6 per cent of these people say they appreciate the heritage associated with rural and rustic dishes and ingredients.

“Tapas, mezzes and other small-plate dishes are a fantastic way of encouraging spend on profitable smaller dishes. Take consumers’ taste buds on a journey through the latest cuisine food trends hitting the scene in 2024, and emphasise their authenticity. This will be important, as 56 per cent of consumers tell us they’ll pay more for a dish they perceive as authentic.” He picks Caribbean, Mexican and Eastern European food as on-trend for the year ahead, offering “incredible small plate options such as Mexican tacos and tamales, Jamaican patties or Polish perogies. They’re loaded with flavour and utilise low-cost ingredients.” For Veganuary options, “falafels can be included in a mezze, but can also be added to salads, wraps or even eaten as a starter.”

Change up your chicken burgers

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A set threecourse meal will help with getting courses sold while customers get value for money, and can use up slowmoving stock

Inapub’s 2023 Indies’ Choice survey found that burgers are the best-selling menu item for 20 per cent of pubs. With chicken often seen as a healthier alternative to red meat by customers, Joe points out that it is also a versatile option, “as you can adapt its flavour with the simple addition of a sauce. A spicy gochujang or tangy buffalo burger are guaranteed to give a juicy delicious bite each time.” He adds: “A strong range of quality side options and add-ons are great for driving value and encouraging spend. Another trend set to dominate 2024 is British Fusion, which is all about the adding a global twist to familiar British dishes. To keep it simple, use spices, herbs, marinades and pastes to add the wow factor to plain chips. How does a pile of masala-spiced chips next to a mango chutney burger sound?” Venison also offers a way to add value to a burger menu. In plentiful supply at the start of the year, it’s leaner than farmed meats and can appeal to customers looking for something more unusual. A catering butcher will be happy to sell you venison

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steaks, but is likely be even more delighted – and open to negotiation – if you also take mince for burgers, as well as venison pasties, and cuts for venison pies and casseroles.

Vary your veg

The Indies’ Choice Survey also showed that there is scope for many pubs to increase the number of vegetarian and vegan dishes they offer – around 25 per cent have just one or two vegetarian dishes on the menu, rising to 35 per cent who have just one or two vegan dishes. A choice of toppings and accompaniments for veggie burgers can be a way to use familiar produce in innovative styles – broccoli slaw, carrot and parsnip chips, or even crispy spiced sprouts can help customers think differently about seasonal veg. Also focused on expanding vegetarian choice, Paul Jennings, head of culinary at QuornPro, says: “Taste continues to be the key consideration for consumers, and menus need to have a variety of protein options that taste, sound, and look amazing. Vegan and vegetarian menu choices are no exception. “Protein plays a huge role in making up the components of a meal and it is an ingredient that has typically been linked to meat and fish. We want to show chefs that there’s another option.” In that spirit, a Quorn recipe leaflet, including a Raw Slaw Smoked Cheeseburger, is available at issuu.com/quorn_professionals/docs/ quornpro_recipes_pdf

Vary your veg

Menu trends research shows that alongside sharing ideas, customisable menu options are increasingly popular, so a range of smaller snack-style options allowing customers to assemble their own meal could be one more way to bring in customers during the quiet months ahead. Frozen food supplier Lamb Weston is highlighting the opportunity for finger food

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Pan’Artisan’s mini Pizza Pala Margherita

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Another trend set to dominate 2024 is British Fusion. How does a pile of masala-spiced chips next to a mango chutney burger sound?

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and sharing menus, with the launch of new cheese-based crispy-coated World Flavour products, which can be cooked in a fryer, air-fryer or oven. Varieties include Cyprus Halloumi Cheese Sticks; Mexico Jalapeño Bites; Texas BBQ Cheese Bites; Cream Cheese Peppadew; and Camembert Bites. Ideas and recipes are available at www.lambweston.eu/uk

One option is to follow the traditional Chinese approach as another way of offering sharing and small plates. Or, “operators can tap into interest for Asian flavours by introducing some new dishes that capture the enthusiasm around this cuisine – spiced noodle soups and stir fries featuring seasonal ingredients will be welcome new year menu additions,” says Strolyte.

Enter the Dragon

Get a pizza the action

The popularity of street food-style serves means quick-to-cook stir fries and noodle dishes are another opportunity for pubs during the quiet months, believes supplier Lucky Boat, which offers a noodle range which can be used as the basis of dishes such as soups, stir fries and salads. Greta Strolyte, brand manager, says: “Consumer interest for experiential dining is increasing, but tight finances mean they are prioritising eating out to encompass special occasions. “Chinese New Year falls on Saturday 10 February 2024, ushering in the Year of the Dragon. This presents an opportunity for pubs to draw in custom with menu additions of popular Chinese dishes – perfect for foodies seeking global flavours.”

An authentic pizza menu can also represent good value, as well as adding an extra revenue stream with a simple takeaway option, suggests bakery specialist Pan’Artisan. Its recently launched Mini Pizza Pala Margherita is stone-baked and ready-topped with Italian tomato sauce and a blend of mozzarella and cheddar cheese, and can be customised with additional toppings to extend choice. Charlotte Perkins, trade marketing manager at Pan’Artisan, says: “Continental, regional bakery items are a big draw for discerning consumers who value quality ingredients and traditional skills. Pub operators can easily serve up freshly prepared pizzas, either from pre-made pizza bases or by utilising our versatile premium dough balls.”

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Frugal but flavoursome by JOHN PORTER

Liberation Group’s venison faggots. Venison can offer great value for money

It sounds simple – cash-strapped consumers are looking for good value from pub menus in the early months of the year, so that’s what pubs need to serve up. Where to start, though? We asked some experts used to being at the sharp end of pub food.… “The first thing I do in January is phone my butcher,” says Ashley McCarthy, co-owner of the multi-award-winning Ye Old Sun Inn, in Colton, North Yorkshire. “We discuss what he’s got available. Offal is usually really good value at that time of year – lamb’s liver, calves’ liver and so on. It might be frozen, but I know that, from my butcher, it’ll be good quality. “Although there’s a lot of talk about dieting in January, we find that when people have decided to come out to eat, they don’t skimp on the comfort food. They might skip dessert, but they want something substantial for the main course. “So, we find that more traditional dishes such as liver and bacon, steak and kidney pudding, and ham and pease pudding, are very popular. We can put those on at a price that appeals to customers, and still make a decent GP. Nothing’s cheap anymore, but you can still offer good value.” Alice Bowyer, head of food at The Liberation Group, which includes pubs on the Channel Islands as well as Butcombe Pubs & Inns in the South West, says: “We have a number of VFM dishes on our menus all autumn and winter, always stating the provenance and quality of the ingredients used.” These include Castlemead chicken leg, heritage squash and butter bean cassoulet, pine nut and sage crumb. “We often use

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more value parts of the animal such as the chicken leg, and then try and add value in the skill of our chefs, to come up with something you might not make at home. “So, we confit the chicken leg over a few hours, and slow-cook seasonal local squashes, that have been roasted for extra flavour, with pearl barley adding extra flavour for the dish. It has hearty, big flavours and goes well with our beers. It’s also higher profit margin, which helps offset the costs to produce the dish.

Not too deer

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Although there’s a lot of talk about dieting in January, we find that when people have decided to come out to eat, they don’t skimp on the comfort food

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“Another dish is our venison faggots, with swede mash, carrots, kale and onion gravy. Venison is a great value ingredient. The dish is made with venison from Cornbury Estate in Oxfordshire, and we worked with our butcher Walter Rose to develop a recipe specific to us, with pork belly, bacon and venison offal. It comes straight into our kitchens to be cooked and served with all the seasonal veggies. It’s one of our higher-profit-margin dishes, but looks great on the plate.” At Little & Large Pub Company, which runs three pubs in the South East, head of food Robin Freeman says: “We make homemade pies which we change regularly, and try to always have both a meat and vegan option available. “We make our own vegan pastry, and for the vegan filling we might use roast butternut squash, and add mushrooms and chestnuts, as well as chard or spinach with some vegan feta cheese to make it creamy. “We serve it with mash and greens, or triple-cooked chips, and offer a pie and pint for £17.50. We don’t make an amazing margin, but enough to make it worthwhile at a quiet trading time.” Little & Large also makes its own pasta. “We do a lovely pappardelle with a venison stew,” says Robin. “We buy the whole haunch of venison from a supplier in Horsham, and break it down ourselves into different cuts, which makes it good value. We cook the stewing cuts with red wine, and add

Little & Large Pub Company’s pasta dishes offer a quality meal for a modest price

some pecorino cheese. We then do a deal, a hearty portion of the venison stew and pappardelle with a glass of wine for £20. “It’s all fresh, and you’ve got to know how to make great pasta, but customers get a wonderful dish for not very much money.” Sometimes the simplest ideas can work wonders. At the newly reopened Devonshire pub in London’s West End, co-owner Oisín Rogers says: “We’ve put in a sausage machine, and we make sausages from the offcuts of the pork. We have our own recipe, and sell them on the bar for £2, just on a stick with a dollop of mustard. “It’s a snack to have with a pint, so it doesn’t affect our restaurant trade. We’re turning out sausages by the hundred, they’re flying off the bar.”

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play GAME ON 2024 OFFERS A SPORTING BANQUET FOR YOUR PUNTERS An excited TV commentator would probably describe the 2024 sporting schedule as “epic”, and they’d be right. Things get off to a strong start with Six Nations rugby in February, then go up the gears before reaching a summer crescendo of men’s and women’s football, not forgetting the Olympic Games. That’s a lot of sport, and we haven’t even mentioned the Premier League or FA Cup yet. On the subject of football, you probably don’t need reminding that the men’s UEFA European Championship Finals kick

off next year. England and Scotland have qualified, and at the time of writing the path is still open for both Wales and Northern Ireland to book their places at the tournament. Having all four Home Nations competing, along with the Republic of Ireland, would put a lot of bums of seats, and pints in hands. 2024 is also a big year for cricket, with both men’s and women’s T20 World Cups, while the regular schedule of horse racing, tennis and Formula 1 events are also clamouring for their moment on your big screen.

Sporting highlights of 2024 FOOTBALL Men’s FA Cup Final Saturday 25 May

UEFA Euro 2024 Friday June 14 – Sunday July 14

Women’s FA Cup Final Saturday 14 May

Final tournament draw – Friday 22 December, 2023

RUGBY UNION UNION RUGBY Six Nations Saturday 2 February Sunday 3 February Saturday 10 February Sunday 11 February

Saturday 24 February Sunday 25 February Saturday 9 March Sunday 10 March

RACING Cheltenham Festival and Gold Cup Tuesday 12– Friday 15 March

Grand National Thursday 11 - Saturday 13 April

CRICKET CRICKET England v Pakistan Women Thursday 23 – Saturday 26 May

ICC Men’s T20 World Cup Tuesday 4– Sunday 30 June

OLYMPIC SUMMER SUMMER GAMES GAMES OLYMPIC Friday 26 July – Sunday 11 August

In Paris for convenient screen times

PARALYMPIC PARALYMPIC SUMMER SUMMER GAMES GAMES Wednesday 28 August – Wednesday 11 September

Pic: Marco Iacobucci Epp/ Shutterstock

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Match tactics by ANDY IVES

One licensee shares how he makes the most from live sport in his venue, and what’s coming up in the sporting calendar for 2024 that he hopes will get the tills ringing. “Great sound, great atmosphere, and use social media.” This is Andy Werra’s ‘in a nutshell’ advice to licensees who want to get the best possible return from the eye-watering cost of a Sky Sports pub subscription. Andy’s pub, The Cross Keys in Hull, which he runs with Kirsten Collinson, was a finalist in the 2023 Great British Beer and Pub Awards “Best Pub To Watch Sport” category. Making a return on investment in sport is a subject the partners have given a great deal of thought to. The Cross Keys underwent a £350,000 refurb last year, with a hefty portion of that money going towards the pub’s sport and entertainment offering. Andy describes this

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as a “matrix” system: “We’ve got 14 screens with three Sky boxes, and when we designed the pub we made sure that wherever you’re sat you can see at least two screens, although in most places you can see three. Each screen has got this new matrix system which means every screen can have each of the three Sky boxes playing at any time. Obviously, this was quite expensive to set up and the Sky subscriptions are really expensive too.”

Making some noise

With that expense in mind, Andy needs to be playing to a full house as often as possible, and says promoting what’s on and constant communication with customers is key. He explains: “We’ve got a Facebook page which has almost 1,000 followers, as well as Instagram and Twitter. We post to them all the time, you have to do it on a daily basis. “You have to remember it’s not just football, it’s every sport. Rugby League is really big around here, for example, so look at what’s popular in your region. “You also need to build relationships with the community and local teams. We’ve got local football teams and pool teams. They come in and we sort their supper out for them, that really helps even out the quiet times, and we support two local charities too; Men in Sheds, and City of Hull Boxing, they come in and do events here.” How about non-mainstream sports like Ultimate Fighting Championship (UFC), are

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The Cross Keys Hull, East Riding of Yorkshire

Licensees: Andy Werra and Kirsty Collinson Owner: Craft Union Pub Company AV: 14 HD screens, 3 Sky Sports boxes with a matrix system which allows any box to display on any screen Most popular sporting events: FA Cup Final, Cheltenham Gold Cup, Formula 1 British Grand Prix Charities Supported: Men in Sheds, Hull City Boxing

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they popular with his customers? “I wouldn’t say UFC is popular. Like a lot of these things, if it’s on, people will watch it, but because most of it is in America the time zones don’t work. Formula 1 is really big though, and so is horse racing, during the day. Women’s sport is getting much more popular, we get a lot more people coming in and asking us to put the women’s football on now.” Next year brings several big sporting events, but with everyone trying to cash in Andy is keen to ensure his pub stands out. “Obviously we’ve got the Euros next year, that will dominate the summer. Cheltenham Week is always big too, also the run-up to the end of the Premier League and the final game is massive. In the days leading up to these things, you have to do a big build-up on social media to make sure everyone knows you are showing it.

It’s cheaper for people to come here and watch Sky in a nice warm pub that it is to sit at home and pay their heating bills Building a sense of occasion

“You can go the extra mile for big games. Last year’s FA Cup Final we had one side of the pub set up with coloured bunting and all that for one team, and the other side the

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same for the other team. It’s things like that which build an atmosphere which makes people come back. They love it.” Not every pub has the budget or indeed the space to set up a multi-screen system like the one at The Cross Keys, but Andy has some advice about showing sport that will be useful to any venue, regardless of size or number of screens. “First is make sure you have good sound, and always have the commentary on. People come in to listen to the sport as much as watch it, so you need the commentary and the pre-match sound on in such a way everyone can hear it. “Build up your social media and Facebook page, it’s the easiest way to make sure people know what you are showing. “And then you’ve got to create a welcoming atmosphere. With the cost of living now, a lot of people can’t afford a Sky subscription at home. We always keep the pub nice and warm, and it’s cheaper for people to come here and watch Sky in a nice warm pub than it is to sit at home and pay their heating bills. That’s what makes us a community sport pub I think.”

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stay 11 Ice cream, golf and goats by RICHARD MOLLOY

Not following the herd: Sarah and Simon say the pygmy goats were an impulse purchase

What do you do if you fancy uprooting from a city for a lifestyle change? Well, if you’re anything like Sarah and Simon Colquhoon then it might involve saving a rural pub from the clutches of private residency and creating a holiday playground. Six years ago, The Gaggle of Geese at Buckland Newton in rural Dorset was closed and crumbling; and Simon and Sally were running a leasehold pub in Brighton and looking for a change of life for themselves and their young son. After a few failed incarnations and an all-too-familiar attempt by a previous owner to convert it into private housing – mercifully thwarted by residents and the local parish council – The Gaggle lay empty amid its five acres of land… until the Colquhoons got wind of it. “We could see there was real potential

there,” Simon told us. But it wasn’t just the potential of the pub itself that attracted the family. They had one eye (or three) firmly on the adjacent land. “The pub took us about 10 months to refurb, but we saw that the land and garden could be something really special that might be the key to making the pub viable,” says Simon. This potential had gone largely overlooked by previous operators and, aside from occasional use by the Caravan Club, had been unused as a source of revenue, but

All aboard the fun bus: what started with a few shepherd huts developed into a destination with a play bus and teepee wedding marquees

the couple wasted no time in unlocking the income potential of the two-hectare space. “It was a great opportunity to create something that really complemented the pub.” Whilst the pub was undergoing its initial £150,000 refurb, they applied for planning permission to bring five shepherd huts to the land, gradually adding them in as cashflow allowed. But there was no way that the shepherd huts were going to be the end of the creation. More playful ideas sprang to mind and became reality as Sally and Simon continued to create a destination to attract all-comers: “We have a double-decker play bus; an air stream with a wood-fired oven; we’ve created an ice-cream parlour in the garden, a crazy golf course and a ping-pong shack.” All this imagination and application led The Gaggle of Geese to be awarded the Best Pub Garden award at this year’s Great British Pub Awards. Alongside the shepherd huts, there are now furnished bell tents, and space for tents and camper vans, with dedicated toilet and shower facilities. So does the pub complement the outside space, or is it the other way round? “There’s a bit of synergy there really. Some people will book because there are things to do and there’s a pub on site, but also, for the pub, it’s vital. During the summertime we’ll have 80 or 90 people staying on site every night,” says Simon. “They’re a captive audience as we’re

WINTER 2023

the only pub in the village and there’s nothing around for about 10 miles or so.” The accommodation sector has been subject to many changes in recent years and Simon reckons current holiday trends, especially in the camping and glamping sector, are partly driven by economic winds: “Camping is relatively cheap, isn’t it? And so it’s quite budget-friendly. All our activities are free of charge, so it means that people don’t feel as though they turn up here and we squeeze them for every pound.” So what’s next for the ever-evolving Gaggle Garden? “We never say never, but our business development is really the wedding market. We’ve invested in a couple of giant teepee marquees that can seat around 120 people in them. Next year we have around 12 weddings booked in so we’re kind of fully booked for weddings next year.” The direction of the business has been “an organic development,” explains Simon. “We never set out saying we want a double-decker playbus, pygmy goats…” Hang on there, Simon. Goats? Tell me about the goats! “There’s four of them. They were an impulse purchase! We get a lot of kids from cities come to stay with us and, being a rural countryside pub within a farming community, we just felt it was important to have that kind of vibe going on. We have lots of kids who want to come and visit the pub goats.” Not just kids, Simon. Not just kids.

magazine.inapub.co.uk

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ideas.

NOW THERE'S

AN IDEA

Elton Mouna rounds up some more quirky tricks you could try

“

What are you doing to keep your little grey cells engaged? Udemny offer a wide range of inexpensive online courses

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January 15th is Blue Monday, so-called because it will be cold, the credit card bills will be hitting our doormats and everything will just be a bit eurgh. Now, here’s an idea. Prior to Blue Monday post a list of 10 blue things on your social media channels, inviting customers to memorise them. Those who visit your pub on Blue Monday and recall the full list, unaided, receive a reward. Here are my 10 blue things: • Blue river • Blue sky • Blue moon • Blue jeans • Blue eyes • Blue in the face • Blue whales • Blue cheese • Blue chip • Blue tits

A blackboard idea

Posh and Becks

Add a little celebrity sparkle to your pub with this menu match. t

Blues breaker

Learning new skills is a no-brainer

“My little grey cells” is how the Belgium detective Hercules Poirot refers to his brain cells which he uses to reveal “whodunnit”. And it’s a good job he does use them because the capacity of the human brain to store information is governed by the simple rule of “use it, or lose it”. So what are you doing to keep your little grey cells engaged? Check out Udemny, they offer a wide range of inexpensive online courses such as: • Internet marketing strategies • How to create a business plan • Mastering WordPress 2023 • Practical Leadership Skills

WINTER 2023

Start pussying around

There are more pet dogs than pet cats in the UK, but only by a whisker. So why do so many pubs display “Dogs Welcome” signs but not one displays a “Cats Welcome” sign? Actually, don’t write in, we know the answer. And we have an idea to redress the balance: a Cat of the Week notice board featuring your customers’ cats. Here are three benefits to a Cat of the Week notice board: 1: The idea is wonderfully Instagrammable and could cause quite a social media buzz. 2: The Cat of the Week board will be a lovely conversation starter (steering chat away from the likes of Sunak and Starmer to the much more agreeable subject of cats). 3: It is a bloomin’ silly idea and pubs need bloomin’ silly ideas.

Abso-bloody-lutely

Bloody Bens is a pre-mixed Bloody Mary base packed to the gunnels with 22 herbs and spices. To serve a consistently bloody good Bloody Mary, add a 25ml shot of award-winning Bloody Bens to premium vodka and tomato juice, and bingo, there you have it. And, my friends, stick this date in your diaries, it’s National Bloody Mary Day on January 1.

Warming the cockles of your customers’ hearts

Artwork from blackboard and cat notice board created by Feature Design the pub menu and poster specialists Try them, they’re good! www.featuredesign.co.uk 01227 743730

*For full dramatic effect please read this next paragraph whilst in your mind humming Dance of the Knights (that’s the theme music to the Apprentice) by Sergei Prokofiev* A couple battle against the wrath of Mother Nature, encountering sleet and snow and hell and high water as the biting chill nips at their noses. They get to the cosy refuge of your pub, stamp their boots, open the door, and are rewarded by the glorious sight of fellow drinkers and the sound of their bonhomie. Then, ah yes, then the waft of a mulling masterpiece hits them, giving them that feeling of great unadulterated achievement that they braved the elements and made it to their favourite pub, your pub.

WINTER 2023

*You can stop humming Dance of the Knights now.* They close the door behind them and they’re in for the night. If you’re planning on serving up hot drinks this year, give your customers something they really deserve after battling the elements to get to you. Here are two that might work rather well: Hot Gingerbread Punch Ingredients: 2 cups spiced rum, 4 cups ginger beer, 1 cup molasses, 8 cups hot water and 2 tablespoons ground ginger. Instructions: combine the spiced rum, ginger beer, molasses and hot water in an urn. Stir in the ground ginger and mix until all ingredients are well combined. Heat the mixture over low to medium heat (but do not allow it to boil). Serve with a cinnamon stick garnish. Hot Spiked Peach Tea Ingredients: Peach tea bags, peach schnapps, lemon juice and honey. Instructions: Brew peach tea, add schnapps, lemon juice, and honey. Garnish with a fresh peach slice.

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JAMESON IRISH WHISKEY

SCAN TO LEARN MORE

PROUD SPONSORS OF THE EFL ENJOY RESPONSIBLY.

time at the bar

RICHARD MOLLOY “Fuck you, Roger!” I say in my head as I smile at Roger and give Roger his pint, take Roger’s grubby tenner and give Roger his change, then try to avoid Roger because Roger likes to sit at the bar and watch me work, and Roger likes to make remarks about… Every. Single. Thing. I. Do. You all know a Roger – and I’m really sorry if you’re called Roger – Roger’s not his real name. I’ve changed it so he doesn’t know I’m talking about him. It’s Clive. I’m gambling on the fact that, because Clive’s a Sun reader, he probably won’t get past the first paragraph. What can I say? I like to live on the edge. Anyway, you all know a Roger – he probably means well enough, and, yeah, he’s probably lonely and harmless, but I can’t help but wonder what other professions endure this running commentary on their lives. I wouldn’t dream of standing behind an accountant and snorting every time they entered a figure into the wrong column, or howl at a chef for over-salting their consommé. I’d be terrified to offer advice to a scaffolding crew on the tightness of their ledgers or the angle of their transoms; and extremely wary of standing past the sign on a double-decker bus and criticising the clutch-control of the driver. So why does Roger (and all the other Rogers and Rogettas) think it’s acceptable to be the soundtrack to my shift? Why is he the Motson of my misses and the Coleman to my crises? And why is he never, ever funny? We all get a bit like that with certain factions of the general public at times. It’s utterly impossible to avoid it in most walks of life. But the bar can be the cage and the rest of the pub the viewing gallery, and some people take full advantage of that for their own particular, perverse entertainment. Hospitality and social interaction can be abused, then dismissed as harmless fun by those that brandish banter as a baton. Most days, this passiveaggressive bullying is

“

What other professions endure this running commentary on absorbed and accepted as most of us are their lives? I’d old hands at interactions with the glib and the glum, but should we really just take it on the be terrified to chin? I’m a grumpy, weathered old gaffer, but I remember being young and working the bar offer advice to alone. And I’ll never forget the bullies. They weren’t fresh from the building site a scaffolding or the footy. They weren’t coked-up, twenty-somethings either. They were generally in crew Pringle sweaters, slacks, slip-on shoes and

Richard Molloy is director of fourstrong pubco White Rose Taverns and the microbrewery Platform Five

came in half-cut from the golf club. (It wasn’t just golfers. The majority of golfers are decent people doing something that they enjoy, but there seems to be a small percentage that overstate their white, middle-aged, male privilege by peacocking around the local pubs in groups of five or six, metaphorically peeing up every lamppost on the way. I remember wincing as they swaggered in, knowing the next hour or so was going to be a ruddy cocktail of misogyny, racism, and body-shaming as they recalled mostly fictitious or inflated conquests of showdowns and shagging whilst complaining about the beer and demanding immaculate service because “we pay your wages, mate”. Bar-stool bullies can affect hospitality workers everywhere. I can’t help but wonder how they come to think it’s acceptable whilst also worrying about at least some of their pasts, and, more pertinently, their ultimate intentions. Then I sigh and count my blessings. Same again, Rog?

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LAST ORDERS The Inapub team cannot remember even a few days going by in recent years without us seeing Kate Nicholls, UK Hospitality’s CEO, somewhere in the media. Kate had been an outspoken champion of the sector even before the pandemic, but has become arguably the best-known face of our industry during the challenging times of the last few years, appearing on countless morning TV couches, debating with callers on radio shows and gathering thousands of column inches to her name. So we were honoured when she managed to find the time for our Last Orders quiz…

Last pub you visited? My local, the Castle in Ealing.

Last beer you ordered? St Austell Proper Job (with a plate full of oysters after a long walk along the Thames).

Last song you downloaded? 1989 (Taylor’s Version) – album rather than song I guess but if it was one song on there you wanted it would be Wildest Dreams.

Last person you called? My long-suffering COO Jackie Marlow.

Last time you laughed out loud? All the time! Too many to mention – I laugh a lot as I think laughter is the best medicine.

Last time you danced? Always in the kitchen when I’m cooking, but I took my daughters out clubbing before they went to university.

Last meeting you had?

Last thing you ate?

Last thing you cooked?

Kampungi and Japchae (Korean spicy chicken and glass noodles).

Teriyaki salmon.

Last text you sent?

I’m restarting learning the piano – biggest regret is getting to Grade 8 and not keeping it up.

To Dame Karen Jones sharing some latest hospitality stats.

Last book you read? I read a lot, three books a week simultaneously, usually – so this will be out of date by the time its published but at the moment, the last one I’ve finished is Hernan Diaz, Trust.

Last thing you bought? A silk shirt inspired by the V&A Diva exhibition.

Last joke you heard? I work in politics! “Doctor doctor, I keep shouting out broccoli and cauliflower” – “Don’t worry, it’s just a case of florets”.

WINTER 2023

Giving evidence to the Culture Select Committee on Tourism.

Last thing you learnt?

Last act you saw live? Madonna.

Last piece of advice you gave? Lift as you climb.

Last website you visited? LK Bennett Borrowed – I’ve gone over to dress hire to be more environmentally friendly, so I rent my outfits.

Last thing you did before going to bed last night? Read a book – always have a book.

magazine.inapub.co.uk

AN EXCITING RANGE OF CASK ALES THIS AUTUMN

September & October

October

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December

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Golden Ale

Premium Bitter

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Strong Premium Ale

4.0%

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Scan the QR code for more information on our 2023 seasonal cask releases. For more information on pins, or any other sales enquiry please contact your Greene King Sales Development Manager or call customer sales on 0345 600 1799.

time at the bar

CELEBRATION DAYS FOR 2024 There’s a ‘national day’ for just about anything, so given the pressure licensees are under to make every under-utilised hour of their week profitable, here are some ideas for lesser-know celebrations in 2024 that might just be the hook you need to keep your tills ringing… *DISCLAIMER: We may have stolen some of these from the Americans. Sorry, not sorry.*

January

July

National Hat Day is on January 15th and it’s not only a social media dream but brings no end of possibilities. A hat parade/competition? An origami make-your-own-hat session? A “name that hat style” quiz? Staff dressed in a variety of hats bringing free hat-themed snacks to customers – pork pie anyone?

World Ice Cream Day is on July 16th. Team up with Mr Whippy or set up a proper Italian-style ice cream counter. Add a separate ice cream menu, go to town with “diner-style” sundaes or ask your kitchen to come up with some weird and wacky flavours. N-ice!

February

On August the 9th we find National Book Lovers Day, a great day to launch a Book Club or start a Pub Book Library. You could also install a Book Nook in a quieter spot for anyone wanting to come in and relax with a book while they sip their pint.

On February 22nd we have National Margarita Day – say no more! Match your Margarita Menu (you’ll need a few variations) with some tasty Mexican sharing platters. Better still, get the whole thing sponsored by a tequila brand and maximise profit.

March March 14th is National Crisp Day (OK, in truth it’s “National Potato Chip Day” but as we all know they’re called crisps and that’s an end to it). Unveil a Crisp Selection Menu, buy in every variety you can think of and pair them with beers or wines from your list. Or just give customers a free basket of crisps with each round – all that salt will have them back at the bar in no time.

September September 12th is Video Games Day, and what better reason to put your big screens to use on a quiet Tuesday evening. Wire up the Playstation, plug in the X-Box and get customers involved? Or go retro and hire in some PacMan tables or old Space Invader machines.

October

April 8th is National Draw a Bird Day. Get the whole family involved and create a huge mural for your wall. If you’re feeling generous team up with a local wildlife charity and ask for donations for each bird added to your wall.

October 1st is International Coffee Day, so get your team that barista training you’ve been meaning to organise and fire up your coffee machine. Why not host a charity coffee and cake morning, introduce a new coffee menu or launch a “coffee and a pastry” takeaway breakfast deal for people on their way to work?

May

November

Lost Sock Memorial Day falls on May 9th this year. Host an odd-sock party, offer 10p off a pint to anyone wearing odd socks or get all your regulars to clear out their odd socks and send them to a clothing charity for recycling.

It’s World Toilet Day on November 19th – the perfect excuse to spend some time sprucing up your facilities. Mend those door locks, re-paint the walls, replace old flooring and add some little touches like free toiletries or a new hand-dryer.

April

June What excuse do we need really, but June 21st is National Selfie Day. Set up a suitable hashtag and get your social media humming with a competition to find the best selfie taken by a pub customer. Launch it with a Oscars-style selfie of your entire team.

August

WINTER 2023

December And finally, you hopefully won’t need much help pulling in the punters in December, but don’t forget December 8th is Christmas Jumper Day. A great way for staff to highlight your festive offer.

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A lot has changed over the last couple of years, has your pub website? Contact us today for a free preview website, no strings attached.

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INAPUB WINTER MAGAZINE 2023 ISSUE 105

Articles inside

The Craven Arms

Celebration Days - INAPUB WINTER MAGAZINE 2023 ISSUE 105

Frugal but flavoursome - INAPUB WINTER MAGAZINE 2023 ISSUE 105

Match Tactics - INAPUB WINTER MAGAZINE 2023 ISSUE 105

LAST ORDERS - INAPUB WINTER MAGAZINE 2023 ISSUE 105

Spirits, mixers and more for 2024

SWING LOW - WINTER MAGAZINE 2023 ISSUE 105

A sporting banquet for punters

THE PRICE OF FISH, JOHN PORTER ON WHAT PUNTERS WANT TO PAY

Get serious about non-alc cocktails

The Gaggle of Geese at Buckland

Richard Molloy

The Hillend Tavern

Menu money-savers for the lean months.

INAPUB WINTER MAGAZINE 2023 ISSUE 105

The Railway Inn, Yatton