Inapub Magazine June July 2019 Issue 88 by inapub

STOCK UP ON THE THIRD FASTEST GROWING BEER TODAY* Contact your HEINEKEN Sales Rep, call The Customer Hub on 0345 878 7071, or visit www.heineken.co.uk/direct

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Issue 88 June / July 2019 £4.95 trade.inapub.co.uk

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EARN £22,300

ON AVERAGE EVERY YEAR WITH AMSTEL*

TOGETHER SINCE 1870

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STOCK UP ON THE THIRD FASTEST GROWING BEER TODAY* Contact your HEINEKEN Sales Rep, call The Customer Hub on 0345 878 7071, or visit www.heineken.co.uk/direct

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Issue 88 June / July 2019 £4.95 trade.inapub.co.uk

28/06/2019 11:30

EARN £22,300

ON AVERAGE EVERY YEAR WITH AMSTEL*

TOGETHER SINCE 1870

*CGA, GB, Amstel Draught, Value Sales Growth, MAT ending 20/04/2019

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TOGETHER SINCE 1870

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inapub

Issue 88 June / July 2019 Â£4.95 trade.inapub.co.uk

NT EN VE VE EV E

Screening the big shows p01 cover ideas.indd 1

24/06/2019 17:15

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03/06/2019 17:52

We’ve gone bi. Not bi-sexual (for the curious, Inapub is pansexual and gender-neutral) but bi-monthly. That means we’ll be publishing every other month, not twice a month, to clear up any potential confusion! This is a move that will decrease frequency of our printed editions, but enable us to increase the quality, so we’re pretty excited about it. It means our six editions per year will be bigger, with more features, in more depth, with more expert opinion and analysis. The best thing of all for us as a team, is it means we can spend more time visiting your lovely pubs and reporting back on all the wonderful and inspiring things we find there. And, while printing a magazine is still very much at the heart of what we do at Inapub (we’re a team that gets excited about the feel of thick paper, a perfect bound spine and the smell of a freshly printed publication) online is also a big growth area for us and this change will allow us to develop that further. We’re getting a new website soon and will be spending more time on our social media channels. If you don’t follow us already come and find us to see what we get up to over the next few months. Feedback is always appreciated, so do drop me a line (contact details below) if you’ve any thoughts. And if you’d like to showcase your pub in our new bumper-sized issues, do get in touch!

p 5

this month Screen time in the pub • The £1 roast

drink Ciders for summer • Pink drinks • Craft beer

eat

play Premier League • Putting on a music festival

stay The AA’s Bed & Breakfast Inn of the Year • Dynamic pricing

back-bar business When is a car park not a car park?

Charcoal fish & chips • Reducing food waste • Chocolate

62 time at the bar Top 10 warriors’ pubs • Your work for charity

Editor Robyn Black 07909 251 231 • robynb@inapub.co.uk

Multimedia Journalist Ruth Scammell 07884 868 365 • ruth@inapub.co.uk

Contributors Matt Eley, Richard Molloy Production editor Ben Thrush 07810 620 169 • ben@inapub.co.uk Chief executive Barrie Poulter 07908 144 337 • barrie@inapub.co.uk

Sales manager Katy Robinson 07884 868 364 • katy@inapub.co.uk

Visit us online at trade.inapub.co.uk

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06/06/2019 14:15

POSTCARD from the pub frontline

Camel racing is not something you usually expect to see in the fields of Britain. But that’s exactly what happened at Paxford races, with all four camels being sponsored by local pubs. Gloucestershire pubs The Churchill Arms in Paxford, The Lygon in Chipping Campden, The Plough in Ford and The Coach and Horses in Longborough all put their support behind the race, which raised funds for local charities and the North Cotswolds Hunt. One landlady also rode a camel in the race. Wendy McDonagh of The Coach and Horses said:“We sponsored a camel and I rode it. I didn’t win, I just stayed on, which was an achievement in itself! “It was on my bucket list to ride and gallop a camel. I was the only landlady that rode – the other jockeys were a bit younger. It was all for a good cause and it was a bit of fun.”

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Lilybelle NOVEMBER Brown, daughter of Becky Chanin, / landlady DECEMBER 2017rode to victory for The Plough Inn. “It’s something completely different,” said Becky. “The first5 race of the day drew a lot of people who came down to watch it. My daughter rides anyway, so we asked her if she was up for it and she said yes. And she won, which was great!” And it even attracted some of the punters. “A lot of my locals went to watch the race because they knew The Plough Inn was in it and they knew Lily was riding as well,” adds Becky. “My locals were really up for it. I couldn’t attend, with it being a bank holiday, I had to work. But they were all sending me pictures and videos, so it was like being involved in the day. The camels were provided by Joseph’s Amazing Camels, a local business that claims to be the only firm in the UK specialising in camels.

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IN THE TRADE THIS MONTH Yorkshire is home to stingiest tippers A survey has revealed that nearly half of those in Yorkshire wouldn’t consider tipping waiting staff any more than five per cent, while one in seven in the North East never tips at all. The survey of 1,000 people was conducted by Perrys Chartered Accountants. It also revealed that nearly 8 out of 10 people don’t think it is fair to pay a set service charge and would prefer to tip individual waiting staff for their work instead.

Call to amend disabled signs

TOP STORIES ON TRADE.INAPUB.CO.UK Camra to allow keg beer at GBBF for the first time Pub goes for world record in longest single darts match Craft beer is more popular than mainstream beer Turn your pub pink for charity campaign

A national charity has called for pubs across the country to change the signage on accessible toilets to support people with invisible disabilities. A survey by Crohn’s & Colitis UK revealed that people suffering from invisible disabilities are often targets of discrimination by members of the public when using disabled toilets. The charity has launched its campaign in partnership with pharmaceutical company Janssen-Cilag. For an example of their suggested signage, visit www.noteverydisabilityisvisible.org.uk

Gender pay gap shrinks in hospitality Analysis by UKHospitality has highlighted that the hospitality sector continues to take great strides to tackle gender pay inequality and promote inclusivity. Recent gender pay gap figures show that hospitality, out of 85 sectors, is the fifth closest to parity, with a gap of just 2.8 per cent. Last year hospitality ranked 15th with a gap of four per cent.

Downton Abbey gin launched

It’s good to talk Pubs across the country are being encouraged to help tackle loneliness and isolation with a new project. The Chatty Café Scheme is inviting pubs to create a “chatter and natter” table for members of the public in need of some social interaction. It could be that a student is feeling homesick at university, a grandparent is suffering from loneliness or a new parent is looking for some adult company. More than 1,000 UK venues are taking part. Alexandra Hoskyn, founder of the Chatty Café Scheme, said: “I was sat with my newborn son in a supermarket café when I first had the idea for the Chatty Café Scheme. An elderly lady was nearby me and on another table was a support worker sat alongside a young man with additional needs. It got me thinking about the positives a conversation can have, especially for those feeling lonely. It can really brighten up your day.” Visit thechattycafescheme.co.uk to sign up your pub as a venue.

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JUNE / JULY 2019 01/07/2019 00:56

this month.inapub THE WAY I SEE IT TOM STAINER

TWEET ALL ABOUT IT

Get involved in CAMRA’s Summer of Pub

News that Carling has launched pint glasses designed to interlock together so that drinkers can carry four at a time certainly caught the attention of the Twittersphere last month. Here are some of the reactions that caught our attention…

Most of us don’t need to be told there are few things more enjoyable than a visit to the pub on a hot summer’s day. Pubs hold a special place in our hearts over the summer, whether it’s escaping the city heat with a post-work pint or sitting in a rural beer garden on a holiday to the coast. Pubs mean so many things to so many people, which is why CAMRA has launched a national campaign as beer gardens and yards across the country open their gates. We have all heard the doom and gloom regarding our pubs closing down, so we think it’s high time to start telling a different story. A story that shows just how alive and vibrant the British pub trade actually is. One that highlights all the events taking place this summer and encourages people to turn off their TVs and head down to their local. A play on “Summer of Love”, the “Summer of Pub” campaign asks thousands of pubs to put on events, which we will help to publicise on our Summer of Pub platform, social media channels and localised press outreach. To get your pub involved, simply visit the Summer of Pub website – here you can submit your local event, order free marketing materials and let others know you’re participating. You can also keep an eye out for some of the events we will be promoting – make sure you use the #SummerofPub hashtag to stay involved! You can also consider joining CAMRA’s Real Ale Discount Scheme to help make pub-going affordable for the nation’s beer lovers. So let’s get people down to their local this summer to make friends and memories, and show just how loved Britain’s pubs are to consumers across the country. Find out more at www.camra.org.uk/summerofpub

You could have just gone back in time and stuck the handle back on – you could carry at least 8 then! @smeemartin The future is now @macdaddymcinnis I have attempted this and I can confirm, it works a treat @BenCroake As if carrying 4 pints has ever been a problem @JonMackenzie88 This is big news for us folk with small hands am not arsed if you’ve got massive bear mitts will you just be happy for us @purechole Will this cut down on queues at the bar? @MsRobynBlack No @MsRobynBlack because after ordering 3 Carling he will order a Guinness @colindjames Send us a box then please @carling #nochanceofafreebie @smugglers_the

Tom Stainer is the chief executive of CAMRA

78%

of people said that their favourite pub puts little or no effort into marketing New research from , the guest Wifi provider

Find us online every month at trade.inapub.co.uk @inapub

Inapub

@inapub_

JUNE / JULY 2019 p6-7 news.indd 7

01/07/2019 00:57

PuraCycle labels

Sir David Attenborough has shamed most of us into looking at more environmentally friendly solutions and these new reusable labels can eliminate the use of at least 500 singleuse labels, claim makers Pro Foodservice Reps Ltd. They have been engineered to survive 500 dishwasher cycles and come with non-toxic, odourless marker pens containing resistant ink that stays legible even when exposed to boiling or freezing water, steam or condensation. sales@ProRepsUK.com

Nescafé Azera

Cold hot drinks are big news and the folks at Nescafé have developed two new cold coffee formats to help pubs and bars tap into the trend. The first, the Nescafé Azera Nitro can, comes in two variants, Americano and Latte, The second is a one-litre pack of cold brew, exclusive to out of home. This comes ready-to-serve over ice straight from the fridge, or it can be served via the Nitro tap, a compact bar top machine, that creates a unique cascading effect as the coffee is poured. www.nestleprofessional.com

Red Dragon

Welsh brewer Brains launched the first beer from its new brewery in Cardiff last month – the old brewery site is set to be developed but a new brewery has been built in the city to pump out the Welsh beers. Red Dragon is a strong ale with dark copper hues, a rich fruity aroma and a satisfyingly malty finish. Iechyd da! www.sabrain.com

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Stuff

What’s new in the pub this month

Coca-Cola Signature Mixers

Spicy, herbal, smoky, and woody might sound like a degenerate version of Goldilocks’ dwarves, but they are in fact the four flavours of a new posh mixer range from Coca-Cola. The range has been created with renowned mixologists who used CocaCola Classic as a base to create mixers that will pair perfectly with dark spirits. It is the first time the company has collaborated with outsiders on a new liquid for Coca-Cola. 01895 231 313

01/07/2019 00:58

this month. Shipyard Low Tide

Floating in on the wave of low and no beers hitting the market, is this is an American craft version of a 0.5 per cent ABV brew. The brewing team wanted to make sure that the “full, round” flavour of Shipyard American Pale Ale was just as evident in this lower-alcohol version, said brand manager Sam Coles. www.marstons.co.uk

Meatless sausages

To Be Continued Chardonnay

Kapow! True to the principles of its Quirky Wines selection, Crown Cellars has added this unconventionally named Californian wine, with a comic-book-inspired label, to its 2019/20 list. Its sibling, To Be Continued Ruby Cabernet, also joins – one of 20 new wines that have been added to the portfolio at the same time as the Carlsberg-owned wine division is getting new branding and an improved website. crowncellars@carlsberg.co.uk

““Nobody was waiting for a vegan bloody sausage” railed Piers Morgan at Greggs’ “PC-ravaged clowns” back in January. A 10 per cent sales uplift quickly proved him wrong. Now the makers of Meatless mince and burgers are getting in on the act, with these plant-based bangers they say replicate the taste and texture of meat. www.meatlessfarm.com

New York Bakery

“Nice buns!” Before you remind the looselipped punter this is 2019 and eject them from the pub, check they’re not just complimenting you on your bakery range. The cheese-topped bun from New York Bakery aims to add fun and value to the burger and sandwich menu. It is launched alongside a cheese & bacon topped bun and a starshaped bun for the kids’ menu. www.newyorkbakerycofoodservice.com

Strongbow

Strongbow has been reformulated – but don’t panic, it still tastes the same, says owner Heineken. All three ciders in the range (original, Dark Fruit and Cloudy Apple) will now be made with no artificial sweeteners, colours or flavours. The company is also now rolling out a dual font for Strongbow Original and Dark Fruit, which it says could boost cider sales by 44 per cent. www.direct.heineken.co.uk

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01/07/2019 00:38

Drinking outside of by MATT ELEY

the box

Big screens in pubs usually equate to fans congregating for the greatest sporting occasions. Events such as the Champions League final and the culmination of the Premier League season will have been huge drivers of trade for many pubs. But what do you do with the screens and pulldowns when the sporting action is more of a non-event? Some pubs are going beyond the football and rugby field to provide drama for different types of tribe. Even if you have never watched an episode, the impact of TV drama Game of Thrones has been impossible to avoid. Pubs across the UK have been holding Game of Thrones parties to bring people together for communal screenings. Alex Ozabia, general manager of Amber Taverns venue Micklegate 127 in York, is a fan of the show and realised what a great opportunity it was for the venue. He explains: “We started doing special screenings for the previous series and it went well, so we did it again. We get the lights low, the volume up and create a great atmosphere. “As the show was on Monday nights it gave us the chance to drive trade at a time when it can be a little quieter. It worked because we were getting around 60 people coming in.” As well as showing the feature-length episodes, Alex adds to the buzz with a Game of Thrones-inspired cocktail list. Favourites include Drogan’s Fire which is made with Jack Daniel’s Tennessee Fire, Disaronno,

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this month. Event television: The White Mustache in London’s Camden pulled in a crowd for the finale of this decade’s most talked-about TV epic. Micklegate 127 in York did the same, with a themed cocktail list to get punters in the mood

“

We had a big group that would come in from 7pm before the show, which started at 9pm. They would watch it and then stay longer afterwards to discuss what happened

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lime & Coke. Alex adds: “They have proved to be really popular and it all adds to the sense of occasion.” If cocktails are not your thing, just showing big TV shows as events can work out. Mark Poller, general manager of craft beer pub The White Mustache in Camden, North London, has also added Game of Thrones to the pub’s offer. He explains: “It is one of those things that has grown. We have a big group that would come in between 7 and 7.30pm before the show, which started at 9pm. They would watch it and then stay longer afterwards to discuss what happened, a bit like you get with sport. “We do food and drink, but we don’t do anything themed to Game of Thrones as such. But it seems to work and we had 50 people coming in on a Monday night, which was busier than usual.” Meanwhile Livelihood, which has six pubs in the South London area, puts the knowledge of Games of Thrones fans to the test. Sarah Harding, the group’s marketing and

events director, says: “We try to make a bit of an event out of it with some quirky food and drinks offers. The Game of Thrones night featured a themed quiz to get everyone in the mood while they wait for the screening to start. We were expecting to get a few superfans in!”

Compulsive viewing

Livelihood has been creative with TV shows in the past, becoming a communal watching spot for reality shows such as Love Island. Sarah continues: “The brainwaves actually came from members of our bar teams and floor staff, who are great at coming up with creative ways of reaching out to our customers with new and exciting initiatives. We already have the screens there, so why not? “It really began with last year’s Love Island finale show. We showed that at a number of our pubs and found lots of new faces came in especially for it. Lots of our regulars return for ad hoc events but we definitely

JUNE / JULY 2019

30/06/2019 09:03

TV Times: Could these shows work for you? X-Factor Was considered the enemy of the pub (not to mention music) the X-Factor can be a crowd-puller when it reaches the live shows. You might even want to run your own karaoke competition alongside it. Love Island Despit the controversy, series five is under way, with the final set for the end of July. Apparently people watch it, so you could screen the latter stages. Bake Off Drama and ideas for your kitchen teams. This is expected to return in August.

Publican, chef, chocolatier, serial award-winner, TV star… is there no end to Ashley McCarthy’s talents?

saw some new faces too as Love Island was such a different demographic to those who come in to watch the sport in the back.” And just like after a big football or rugby match, the pubs found that customers were keen to stick around. Sarah adds: “We certainly saw that after Love Island. People perhaps stay for another drink to enjoy all the post-show gossip together, much as you would after a football match.”

Under new management, by order of the Peaky Blinders

So how else can you make TV work for you? Alex at Mickelgate 127 has also taken inspiration from another cult show, Peaky Blinders. “The evening was based around the show rather than it being a screening as such, though we did have it on in the background,” he says. “It was more about getting people to dress up and enjoy music from the 1920s and the show itself, such as The Arctic Monkeys.” And it’s not just the small screen that can provide inspiration, as Alex continues: “The next one I am looking at doing is around the Queen film Bohemian Rhapsody. There’s

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Britain’s Got Talent That is of course debatable, but it remains one of the nation’s most popular shows and a possible inspiration for who you can book for your next night of live entertainment. Line of Duty Much like Game of Thrones this is a TV bandwagon that it seems everyone has jumped on. On the downside you’ll have to wait at least a year for the next series

a karaoke version as well, so that could be good fun.” One other way of generating interest in a TV event is to star on the telly yourself. Ashley McCarthy, licensee of Ye Old Sun Inn in Colton, near York, is following in the footsteps of celebrity landlord/chef Tom Kerridge. Pub owner and chocolatier Ashley recently starred in Channel 4’s Extreme Chocolate Makers, which gave the pub a great reason to host a TV screening. He says: “We got in around 30 locals and had a big screen projector. We also had the same chocolate Smartie Easter eggs we made on the show.” Chocolate and TV in the pub. If that doesn’t get people off the sofa at home, what will?

trade.inapub.co.uk 25/06/2019 00:06

PROMOTIONAL FEATURE

SERVE NEW SMIRNOFF INFUSIONS THIS SUMMER – A SPIRIT DRINK INFUSED WITH REAL ESSENCE SMIRNOFF, the UK’s number one vodka brand1, has launched a new Spirit Drink, Smirnoff Infusions. Available in the on-trade now, the new Spirit Drink is made with Smirnoff No.21 Vodka, infused with real fruit essence and natural ingredients to produce two delicious flavour variants, Smirnoff Infusions Orange, Grapefruit & Bitters and Smirnoff Infusions Raspberry, Rhubarb & Vanilla. The new Spirit Drink, which has an ABV of 23%, is recommended to be served in a wine glass filled with ice, mixed with soda and garnished with raspberries, orange or grapefruit, depending on the flavour, with the finished serve containing 87 calories based on a 50ml serve of Smirnoff Infusions.

Katie Thomas, Innovation Manager at Diageo GB, provides top tips on how licensees can make the most of this new drink:

• Serve this new Spirit

Drink in a wine glass ﬁlled with ice, mixed with soda and garnished with raspberries, orange or grapefruit, depending on the ﬂavour. Diageo’s recently launched Drinks Report found that 7 in 10 adults surveyed considered buying a new beverage after seeing it on social media2. Therefore, it is important to execute the perfect serve to encourage shareability in a world where social connection has moved online.

1. CGA On-trade Market Report w/c 04.03.2019

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•The serve caters well to

the growing Aperitivo moment – clearly showcase it to consumers via menus and POS on the bar to drive awareness and tap into this occasion

•Ensure all staﬀ are well-

informed on key product attributes such as ABV and calorie content and are clear on how to perfectly execute the serve

2. Sprout Social – Bars Restaurants Social Media Guide, April 2018

04/06/2019 01:57

FAMOUS FOR

THE £1 ROAST DINNER Ruth Scammell checks out a Sunday dinner with an eye-catching price

“

Publicity has been massive, we’ve had the national papers here. Customers are getting a bargain dinner. It’s a win-win situation

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How much do you charge for a Sunday roast in your pub - £7? £10? £15? How about £1? That’s what Paul Rollins, landlord of The Britannia in Margate has done. Paul has been at the community pub for four years and recently hit headlines for his £1 roasts. The idea was born out of a desire to increase food takings at the pub, which currently make up about 15 per cent of sales.“We just thought it would be a good idea,” Paul says. “If you break down the cost of advertising you are looking at hundreds of pounds, if not more. But the publicity that we got from it has been massive. We’ve had the national papers here and we even had a call from the US. “In my view the customers are getting a bargain dinner. It’s a win-win situation.” Up to the point of the promotion, which ran in March, Paul was charging £7 for Sunday lunch at the pub. Unsurprisingly, Paul reports there was a lot of disbelief when he first mooted the idea of slashing the price to a quid. “People would say ‘you can’t do this’. I believed we could and I believed it would work well, but people did think it was a con.” The idea was to run the promotion for a month. Despite the initial scepticism from punters, it was a huge success, with more than 400 sold over the four Sundays. Paul kept costs down by sourcing meat from a local butcher, while seasonal vegetables came from a local farm. To get the bargain roast, customers had to spend at

least £3 at the bar and were limited to either beef or turkey, whereas normally there are five different types of meat on offer. The deal ran from 12pm until 5pm, with select time slots to control the demand. “You don’t have to be expensive to be good,” Paul says. “Think about how many people go to restaurants and complain that they got very small portions. We want to give good food for the right money. “Some people came in just for lunch then left but others stayed for another drink and overall, the pub just about broke even. There were tangible business benefits, as many new faces drawn to The Britannia for its bargain lunch have since come back and shelled out for a full price roast. But ultimately Paul admits he “didn’t expect to make money.”

Putting Margate on the map

As a former councillor, Paul is passionate about the town he lives in and the stunt was about promoting both the pub and Margate itself. “We are on the top of the hill. Some people don’t know we are here. So, it’s put us on the map but it’s important for the area as well,” he says. “There are a number of people coming from around Kent. They save money on their lunch and then they have a walk around the town. It’s good for the local economy. Margate has a lot to offer.” By this measure the £1 roast was a huge success – with interest from the local area

trade.inapub.co.uk 30/06/2019 09:12

this month.

The Britannia Margate, Kent Style: leased, community wet-led pub with four accommodation rooms Entertainment: Food, live music, quizzes Staff: six Wet/dry split: 85/15

and beyond. Paul even received a phone call from someone in Manchester who decided to visit Margate for a short break and went to The Britannia to sample the bargain meal. “Most other publicans think I have gone round the bend. I am quite happy to pay £10 for a Sunday lunch but for me, this was about the promotion. Promoting the pub and promoting the area.” Paul and his team have deemed the promotion such a success in fact, that they brought the £1 initiative back for another month, with the offer running through June.

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30/06/2019 09:13

RICHARD MOLLOY Summer’s here – that time of year when life slows down, people are happier, the air smells of barbecues and freshly mown lawns, and all your customers decide they’d rather sit on slatted wooden benches, getting sunburned and screaming because a wasp came within three feet of them, than enjoy the plush surroundings of the pub that you’ve spent thousands on over the years to lure them into and make them stay. Yep. For three months of the year the inside of your pub is all but redundant, a holding pen for people waiting to be served, those on the way to the toilet, and gingers. Which, of course – in this day and age of cutthroat competition and one-upmanship – means we now have to spend thousands on the beer garden too. Astro-turf, water features, garden games, barbecues and sofas are now a common sight at the back of the boozer that, for decades, was a normal pub yard, littered with rusty old fridges, gas bottles and old Newcastle Brown crates. It started with the smoking ban. It’s crazy to think now, but when they started banning smoking on buses, trains and planes, and in cinemas, shops and offices – publicans didn’t think that the ban would ever extend to them. Even when the ban hit Ireland… Ireland! We were still tip-toeing in a bluehaze world where we presumed that the government would treat us like adults making conscious decisions and allow us to choose to enter unhealthy environments. But in it came and we weren’t prepared. Oh we’ll say that we were, but for an entire winter you couldn’t walk past a pub without seeing an inside-out umbrella, crippled beyond reasonable use; or a gazebo in tatters in a bush. Awnings were bent in the autumn winds, never to be rewound, heaters were left on, warming nothing but the atmosphere and the hearts of energy company bosses. And out went a large proportion of our customers; some of them for good. I’ve always wondered about that 10 per cent of the on-trade that disappeared overnight. Was it

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“

For three months of the year the inside of your pub is all but redundant, a holding pen for those waiting to be served

Richard Molloy is director of four-strong pubco White Rose Taverns and the microbrewery Platform Five. Read more of his work on trade.inapub.co.uk

that one in ten punters just stopped using pubs and drank at home instead, reaping the benefits of cheap supermarket booze and being able to get pissed in their underwear whilst wafting smoke up to where their kids slept? And what happened to all the preachers and saints who campaigned for healthier drinking environments? Why didn’t they take up the slack now they’d got what they cried for? They only come out in the summer, drink outside in your beer garden, dramatically wafting away the smoke from the people at the next table and doing those pathetic fake coughs that make you want to poke them in the eye. You know where you won’t be bothered by the smoke? In the fucking pub, you sanctimonious bores! Personally, I rarely miss the pre-smoking ban days, except maybe when Roger makes up for his lack of conversational skills by letting his arse do the talking, or when BO Bob outstays his welcome – one of the unspoken effects of the smoking ban is having to tell people to leave because other customers have complained that they smell like a bin lorry. But, even as a nonsmoker, I sigh at the sight of smoke-free beer gardens. We have to accept that the smokers are out there all year and to tut and moan for the few months of the year that we share common ground is to forget who annexed them in the first place. Maybe we should all just be grateful that there are now so many outside spaces to enjoy a drink and be happy now; it’s like a room without a roof.

trade.inapub.co.uk 25/06/2019 00:39

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GO FOR GOLD! • “Old Golden Hen” appeals to more younger drinkers & female drinkers than other leading ale brands*. • Brewed with the rare Galaxy hop, delivering a burst of tropical flavour for maximum refreshment. • Available in cask, keg and bottles. *Source: Cardinal Brand Tracker, March 2018

Call 0345 600 1799 to place your order ad page2.indd 17

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drink ON THE BAR

Tea

You might have thought running a pub was all about pulling the pints rather than boiling the kettle but hot beverages are a key part of the drinks offer these days — and we’re a nation of tea drinkers, after all. Recent research suggests we’re letting the side down when it comes to serving tea, however. It’s not just tea in pubs that’s the problem — cafés, bars and restaurants are also failing to offer a proper brew, according to Yorkshire Tea, which recently asked YouGov to conduct a survey into what people think of the tea they are served out-of-home. More than 2,000 adults were questioned and their answers were unequivocal: tea out of home is pretty much dishwater. Two-fifths of respondents said the last cup of tea they drank out of home was worse than the tea they generally drink at home, with 13 per cent saying it was much worse. Our love of tea means serving a below-par brew can have detrimental effects on your business.

In fact, the survey suggests 42 per cent of tea drinkers found their opinion of the establishment had been affected by the quality of the tea they were served. The upshot of this is you need to get your brew right. The good news, though, is if you put the effort in to serving a decent brew, you can charge more for it. The Yorkshire Tea survey found while the average price of a cup of tea is £1.92, almost one-fifth of tea drinkers said they would be willing to pay up to 20p more for a proper brew.

COMMERCIAL BREAKDOWN FRUIT SHOOT • Fruit Shoot For the Moon A promotion for kids’ drink Fruit Shoot this summer will give parents the chance to make their kids’ dreams come true. The on-pack promotion to win experiences has been designed to help retailers drive engagement during the peak summer sales period, brand owner Britvic says. KROMBACHER • Official beer of Quattro Plant JG Speedfit Kawasaki The German beer will be keeping the Quattro Plant JG Speedfit Kawasaki team and their guests refreshed with its low- and noalcohol beers as it signs on the dotted line as its official beer for the 2019 BSB season and NW 200 and Isle of Man TT events.

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AMSTEL • National Neighbours Week Amstel was hoping to bring people together with its first ever Neighbours Week in June. Part of the activity involved a first-of-its-kind pub made entirely from garden fences serving beer by Tower Bridge in London, which kicked off a £7m marketing campaign.

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Villa Ascenti Gin

A new addition to the Diageo portfolio, this Italian gin is made from locally grown Moscato grapes, fresh mint, thyme and Tuscan juniper berries. It is aimed at the super- and ultra-premium end of the market — the fastest-growing gin segment in Europe, according to the company. 020 8978 6000

Kopparberg Mixed Fruit Premium Gin

Hot on the heels of its first gin (a pink one, flavoured with strawberry and lime) Swedish cider maker Kopparberg has launched another. This one is Infused with the same flavours found in Kopparberg Mixed Fruit cider. Serve over ice with lemonade or tonic and garnished with fresh mixed berries. www.kopparberg.co.uk

Look out for... Greene King Ice Breaker

A beer developed by apprentice brewers at Greene King is set to graduate into the core Greene King portfolio. The 4.5 per cent ABV unfiltered pale ale was created by the first cohort of apprentices who, under the tutelage of Master Brewer Ross O’Hara, were given the freedom to “break boundaries of brewing within Greene King to develop the beer of their choice,” the company’s managing director Matt Starbuck said. 0845 600 1799

Melonade

A few summers ago the Aperol Spritz made cheap white wine spritzers a thing of the past. Indeed, a new generation of spritzers was launched, the latest of which is based on this new melon liqueur. The “Melospritz” is a combination of Melonade, Prosecco and sparkling water, garnished with a slice of lemon or orange. proofdrinks.com

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Ciders for by ROBYN BLACK

summer

The cider category continues to innovate, so here are some scrumptious ciders that will inject some excitement into your selection this summer. Mallets Cider

Available from: The

Showerings Cider Mill Ye Gods! This new Mallets cider is fronted by Shepton – “the ancient God of Cider” says brand owner The Showering Cider Mill (based in Shepton Mallet, see what they did there?). The draught cider comes in two variants, Original and Dark Fruit, all made from apples grown within a tenmile radius of the mill, and is “made for millennials”. Shepton himself is #excited #blessed #hashtag

Crafty Nectar No 7

Available from: Crafty Nectar

The world’s first crowd-sourced cider, according to makers Crafty Nectar. It comes in bottles and cans and is made from a

blend of bittersweet and sharp cider apples. “Gorgeous golden colour, with beautiful light tannic notes and a balanced finish,” according to the tasting notes.

Curious Apple

Available from: Chapel Down

Chapel Down winemaker Josh Donaghay-Spire had concluded he wasn’t a big fan of cider, finding mainstream ciders too “sickly-sweet and synthetic”, while artisan ciders were “let down by the lack of available technology”. So he decided to make his own, which launched last summer. It is made from Kent apples and a wine yeast, which Josh says preserves the delicate flavours of the apples.

Thatchers Rascal

Available from: Thatchers Cider

Round the rugged rock the ragged rascal ran – but don’t try saying that after a few of these delicious ciders, formally known as Old Rascal. Relaunched in April as simply “Rascal” with a new look and marketing campaign, this familiar friend is still made at Myrtle Farm in Somerset with bittersweet cider apples including Redstreak, Dabinett and Tremlett’s Bitter. Fourth generation cidermaker Martin Thatcher describes it as being a, “characterful apple cider (with) a roguish depth.”

Old Mout Pineapple & Raspberry Available from: Heineken UK

Pineapple is going head-to-head with avocado as the UK’s fastest-growing tropical fruit, according to brand owner Heineken,

JUNE 2019

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PROMOTIONAL FEATURE

Six generations in the making

David Sheppy, Director and Master of Cider

and so it’s no surprise the company went for the former over the latter when searching for a new addition to the Old Mout range. Aside from the fact even the most committed hipster would baulk at the idea of an avocado cider, this variant performed exceptionally well in consumer taste tests, the company said – receiving the highest score in its history for a flavoured cider.

Rosie’s Pig Strawberry with Elderflower Available from: Westons Cider

Only available in the on-trade, this fruit cider is aimed at bringing new drinkers into cider, as head of marketing at Westons Cider, Sally McKinnon explains: “With fruit cider now accounting for 40 per cent of the cider market (CGA), it’s clear that these liquids are driving incremental sales by broadening consumer interest and appealing to a wider audience which includes younger drinkers and females.” The bag-in-box line cider

As one of the oldest independent cidermakers in the world, Sheppy’s offers an impressive portfolio of multi award-winning, expertly crafted premium Somerset ciders. Under the watchful eye of sixth-generation Master of Cider, David Sheppy, it continues to champion traditional methods and rare crafting skills. Sheppy’s is one of the forerunners within the cider category and is consistently pioneering. Most recently the brand was one of the first producers to introduce a premium low alcohol variant. As the craft cider trend continues to grow, Sheppy’s is driving greater transparency on unique cidermaking techniques used, including wild yeast fermentation and the use of original oak vats to mature Vintage Reserve and 200 Special Edition. 2019 has seen Sheppy’s expand its impressive line-up of accolades including a hattrick of Gold medals at the prestigious International Cider Awards for 200 Special Edition, Classic Draught and Low Alcohol Classic Cider. This notably replicates the success of David Sheppy’s grandfather at an earlier version of the awards in the 1930s, which started Sheppy’s on its road to becoming one of the most distinguished cider makers in the country. With its acclaimed range of four kegged and eight bottled ciders, from sweet through to medium and dry, cider with fruit, single variety and low alcohol, Sheppy’s offers operators the perfect combination to satisfy consumer’s requirements. For more information visit:

sheppyscider.com Or email:

sales@sheppyscider.com

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Or, as the master of cider himself David Sheppy suggests, pair it with pork, lamb or pasta dishes.

Buddha Hand Lemon Cider Available from: Euroboozer

Savanna Dry is made in South Africa and was launched over here in 2002

joins a summery line-up, including Rosie’s Pig Rhubarb (previously known as Flat Tyre Rhubarb) and Rosie’s Pig Raspberry (previously known as Raspberry Roller).

Savanna Dry

Available from: Distell International

According to Euromonitor statistics this is the fifth-largest single brand cider in the world. Made in South Africa it was first launched over here in 2002, where it became popular with “Saffas”, who saw it as a link to home, and now the UK is its third largest market. Only available in bottles, it’s best served with a wedge of lemon wedged in the neck.

Sheppy’s 200 Special Edition Cider Available from: Sheppy’s

Made to celebrate 200 years of cider making in the Sheppy family, this is now one of the company’s biggest success stories – particularly on draught where sales increased 86 per cent year on year. Described as a “modern, elegant and drinkable medium cider,” it is great to sip in the sunshine.

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Austria, land of castles, cake and… cider? Maybe not thus far, but distributor Euroboozer has recently taken on a range of ciders from the award winning Austrian cidermaker BlakStoc to try and change that. Like all of the range, this one is made from heirloom apple varieties and is dry hopped but the addition of fruits grown at Schönbrunn Palace give this version notes of “Kaffir Lime, Bergamot, Meyer Lemon and Buddha’s Hand Citron (a finger-shaped citrus fruit).”

Kopparberg Mixed Fruit Alcohol Free

Available from: Kopparberg UK

The Swedish cider-maker has in fact made all of its most popular variants available as non-alcoholic ciders – alongside this there are also Strawberry & Lime, Blueberry & Lime and Pear. The range is proving popular – growing 23 per cent year on year, the company says – a hit with Kopparberg fans looking to cut down on the alcohol, as well as committed teetotallers new to the brand enjoying a fun night out.

Strongbow Dark Fruit

Available from: Heineken UK

There’s nothing dark about this shining light of the cider category – in the five years since its launch, the berryflavoured cider has delivered £1bn in sales to the on-trade and owner Heineken predicts it will deliver the same amount again by 2024. In fact, one in four pints of cider sold in UK pubs is now a Strongbow Dark Fruit – but currently half of UK pubs still don’t sell a flavoured

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“

Pink drinks and more bitter flavours are both ‘having a moment’ right now

cider on tap. If your pub is one of that number, maybe this summer is the time to have a rethink?

Smirnoff Cider Mandarin & Pink Grapefruit Available from: Diageo

There is no particular reason why we chose this flavour out of the three available – we could just as easily have gone for Raspberry & Pomegranate or Passionfruit & Lime. Pink drinks and more bitter flavours are both “having a moment” right now however, and so we’re earmarking this one for summer 2019.

Brothers Parma Violet Available from: The Showerings Cider Mill

News of this new flavour in the Brothers lineup, alongside Strawberries & Cream, which also launched in March, nearly broke the internet. Well, our social media feeds in any case – it was liked, shared and commented on by many of our dedicated

followers. A strong case indeed for investigating this new cider, whatever your feelings on parma violet as a flavour (and for the record the Inapub team is deeply divided on the matter).

Malvern Gold

Available from: The Malvern Cider Co (Aston Manor)

Recently launched, this is a hefty six per cent ABV premium cider, made with apples from the foot of the Hereford and Worcestershire hills. It is a blend of three apple varieties: Yarlington Mill, Dabinett and Three Counties and comes in bottle or bag-in-box for cider-fans looking for something with a decent depth of flavour and not too much fizz.

Rib Tickler

Available from: Crafty Nectar

Launched by seven stars of the Exeter Chiefs rugby squad (Sam Skinner, Sam Simmonds, Jonny Hill, Phil Dollman, Toby Salmon, James Freeman and Pete Laverick), all profits from sales of this cider will go to Wooden Spoon, a charity which aims to transform the lives of disadvantaged and disabled children through rugby. Rib Tickler is made by Sandford Orchards in collaboration with the team, and is described as being, “ripe and buttery on the palate, with a moreish apple skin flavour, balanced with a crisp, natural acidity.”

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26/03/2019 05:59

Still the biggest thing by ROBYN BLACK

on the bar

A pint of lager is still the most popular bar call of them all, but things are changing for the category as long-term consumer trends of premiumisation, craft, moderation and healthier choices take effect. That’s not to say that mainstream lager brands should be ignored, however. “Mainstream choices like Carling remain the backbone of the beer category, accounting for five out of 10 draught lager serves (CGA),” says Mark Bentley, on-trade category controller at Molson Coors. “These should continue to be the headline act for publicans as they’ll always have their place on tap. One of the biggest reasons behind lager’s enduring success, however, is its versatility in reflecting the latest consumer trends, like the appetite for premium drinkers.” The figures do show that premium lager is where the smart money is and that the average price of a pint of beer in the on-trade has risen by 42p in the last four years. Heineken research breaks this subcategory down into a further three parts: “premium four per cent ABV”, “mainstream premium lagers” and “continental premium lagers”. Within the first, brands are growing at 15 per cent annually, contributing an extra 50p per pint in the tills (CGA). Names in this category include Heineken’s Amstel brand, which has been reaping the rewards.

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“Amstel is the third-fastest-growing beer brand in the UK and has the highest rate of sale versus all other premium four per cent lager brands, delivering nearly £2,500 extra value than its nearest competitor (CGA),” explains the brewer’s category and trade marketing director, Jerry Shedden. “This presents a real opportunity for licensees to make more money.” The second part, “mainstream premium lagers” includes over-five per cent ABV lagers from well known brands and is, “growing in value by 15 per cent annually,” “Continental premium lagers”, meanwhile, are up 18 per cent in value over 12 months and the segment is now worth £18bn to the UK on-trade (all CGA). Heineken’s recent Greenpaper research showed that this drive to premium remains a huge opportunity for the category. “As more and more consumers look to treat themselves when they go out (identified as the “We’re Worth It Driver” in the Greenpaper) we predict it will add £24m incremental value to the category over three years,” says Jerry. “More than two in five consumers choose high quality drinks or

30/06/2019 09:57

say they are likely to upgrade to one when drinking out of home; this figure increases to more than half (54 per cent) among 18 to 34 year olds, suggesting that young adults are driving trade up and contributing to the growth shift towards premium brands.” In fact the trend for trading up has pushed lager beyond the merely premium into superpremium territory. This group of beers, research from Asahi UK has shown, comprises brands that are seen to have heritage, be craft or genuine imports from abroad.

Taking premium to a new level

Asahi managing director Tim Clay takes up the tale: “Super-premium brands are driving double digit growth and achieving a 15 per cent share of the beer market. “Consumers are happy to pay a premium so long as the ‘worth more’ credentials of brands are clear: great tasting beer, combined with authentic heritage and genuine provenance.” Interest in this part of the market has been driven in no small part by growth in craft beer. “Craft has brought the importance of quality to mainstream attention. Therefore it is ever more important for macro brewers to demonstrate their authenticity and quality – rather than latching on to

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30/06/2019 09:57

Amstel sells more pints per week than any other mainstream premium 4% lager1...

craft as a buzzword,” he says. Tim also points to the importance of innovation to the category, something which has thankfully moved on in recent times from the slew of cold and extra cold variants that seemed to categorize new products in lager for years. These days it is low- and no alcohol driving innovation. For example Asahi revealed Peroni Libera 0.0% in January, while Heineken launched 0.0 in 2017 and Budweiser moved into the sector with Bud Light and Prohibition in the same year.

Abstinence makes the heart grow fonder

“The low- and no alcohol beer segment is growing at nearly twice the rate of the five per cent ABV+ segment (nine per cent growth versus five per cent), highlighting a real opportunity for pubs to tap into this trend,” explains Sharon Palmer, head of trade marketing, Budweiser Brewing Group UK & Ireland. She also sees the rise of veganism, flexitarianism and “free-from” as having a profound effect on the lager category in recent times.“This is a prominent trend… and it’s important for pubs and bars to have a good understanding of these consumption behaviours so that they can cater to all customers and effectively advise them on what options they have available.” The company is also hoping to tap into the health-conscious this summer with its Michelob Ultra brand, “brewed to 3.5 per cent ABV and with 129 calories a pint, it responds directly to the trend for health-conscious Brits leading an active, social lifestyle and wanting alight beer to

CGA, GB, Amstel Draught, Volume ROS, MAT ending 20/04/2019

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Heineken’s top tips to help you review your lager range

...As the perfect trade-up brand, Amstel puts an extra 50p through the till with every pint sold2.

Four out of five consumers have chosen whether to drink bottle vs. draught before entering your outlet so build your range independently and don’t consider what you have on draught when looking at packaged products as your consumers surely won’t (Cardinal Research). Look for width in your range and drive trade up with international lager brands – offer your consumers a classic lager like Foster’s as well as a premium four per cent lager like Amstel, a mainstream premium lager like Heineken, and a continental premium lager like Birra Moretti. Pair your food and drink offering carefully as drinks should always match the quality of the food.

complement this,” she says. Lager fans’ tastes are changing then, but the category has managed to keep up and it remains as crucial to pubs as it ever was. In fact, lager is again perhaps where the excitement in beer is happening, as Stephan Kofler, sales and marketing director at Krombacher UK points out. “I believe the lager category is once again one of the most exciting in beer with choice and quality at an all-time high. I think many drinkers put off by over-hopped craft ales and complex, high ABV-styles have moved back to the lager category with higher standards. Drinkers have been looking for more balanced and session-able beers and this has benefited quality lagers like Krombacher Pils. Certainly, in quality independent pubs, the quality lager still rules.”

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CGA, GB, Amstel Draught Average Price per pint vs Draught Classic Lager Average price per pint, MAT ending 20/04/2019

26/06/2019 09:58 11:37 30/06/2019

Too big to brew craft beer? by ROBYN BLACK

The recent Craft Beer Report from the Society of Independent Brewers found 98 per cent of people don’t think craft beer can be made by global brewers. Yet, some of the most successful craft brands are now owned by big brewers. Does this mean the end of craft beer as we know it? The purchases of breweries such as Camden Town by AB InBev, London Fields by Carlsberg, Fuller’s by Asahi and even the global expansion of a player like BrewDog, have certainly garnered enough criticism from purists. Likewise, the creation of so-called “crafty brands” (brands made by big brewers presented as craft) has been sneered at by some. Perhaps the creep of bigger players into the market is having an effect – just eight new breweries opened last year, compared with 309 in 2017, according to a report from financial firm UHY Hacker Young. “There is an ongoing challenge around breaking into a market predominantly controlled by bigger brewers, who have the ability to purchase pouring rights,” explains West Berkshire Brewery’s managing director, Tom Lucas.

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“This makes it harder for smaller beer producers to find a route to market; but we find once our products are in, the quality results in an improved rate of sale and increased loyalty.” The performance of craft beer in pubs and bars over the last 12 months would appear to back up that latter point. The category is up 19.9 per cent in value, with an extra 3,500 outlets introducing craft beer over the last year. In fact, craft beer is now stocked in more than half of UK outlets (all figures CGA). There’s no doubt some of this growth is down to the increased profile and availability of craft, due (at least in part) to the big players entering the market. Over to Tom at West Berkshire again: “I think ‘craft’ should not be considered about the size or volume of the producer

30/06/2019 10:05

drink.

Chief tapster Marek Prusa in The Bohem Taproom (left) and its current offerings

“

I think ‘craft’ should not be considered about the size or volume of the producer but the integrity of the product

Petr Skocek, co-founder and head brewer, Bohem Brewery

but the integrity of the product. The brewing process is a craft, it is highly technical and it is difficult to make very high-quality beer.” And, of course, where there’s a downside to craft beer made in small breweries, it is about just this. Abigail Spencer, brand manager for craft at Marston’s Beer Company, explains: “Small brewers do bring lots of innovation and fresh ideas to the market, especially through the easy access to smaller batch runs or limited editions. “However, this can also have a polarising effect where inconsistencies between batches can cause disparity between highly innovative and premium quality to the poor and inconsistent. Whereas consistency is where bigger operations can really deliver.”

Quality plus quantity

“The benefits bigger brewers bring is not only wealth of knowledge but also the operations for consistency of product, investment in development and existing trade relationships to enable high-quality beers to enter the market and scale up,” Abigail adds. Some also see the advantage of familiar names luring in drinkers to what can be a confusing category. Heineken, with its mix of acquired and created brands that play

in the craft area, certainly defines its role this way. “Consumers are often hesitant to try a brand they don’t recognise,” points out its category and trade marketing director, Jerry Shedden. “With a myriad of craft beer brands in the market, starting with a well-known brand helps break down the barrier to entry. Currently the ‘winning combination’ within craft is lower-ABV lagers and IPAs from familiar brands. These more accessible styles are key for any range and currently excelling on the market as they act as an entry point for the craft-curious.” Well, Heineken would say that, would it not? But some micro brewers see it similarly. “Clearly many of the bigger brewers have launched beer labelled as craft, which is fine so long as consumers aren’t being misled,” says Petr Skocek, co-founder and head brewer of Bohem Brewery. “The majority of pub customers aren’t actively seeking out craft beers from small brewers, but if they are offered a broad range of styles and flavours in their local, some of them will want to explore further.” In fact, it is in collaboration between big and small brewers where a lot of the excitement in the category is happening now, as Petr points out. “Collaborations with larger brewers are proving to be an interesting way of pushing the style envelope. We made a brut lager with Roger Ryman and St Austell Brewery this year, which proved very popular. Our latest collaboration is a tangerine wheat beer with Fergus Fitzgerald of Adnams, which is currently lagering in our cold room.” Pure craft, indeed.

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pink

We’ll drink, to Lily the by ROBYN BLACK

Why has everyone gone crackers for pink drinks? Aldi is preparing to sell an impressive 13 million bottles of rosé wine this year - enough to fill four Olympic swimming pools. The move follows a record year for sales of pink wine in 2018, up two million bottles on the previous year in the off-trade alone, Wine and Spirit Trade Association (WSTA) figures show. And it’s not just wine producers who are tickled pink. Last year pink gin drove more than half of all growth in gin sales, which was in itself a record year for gin. Brits bought 66 million bottles of gin over the 12 months, up

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41 per cent on the same period the year before, according to the WSTA. Furthermore, thus far this year there has already been a slew of pink ciders hitting the market (see box). The trend for rose hues isn’t necessarily a new one, the term “millennial pink” pinpointing the popularity of the colour with a generation was coined back in 2016, but it shows no signs of departing: pink interiors, rose gold fashion accessories and candyfloss coloured cakes dominate Instagram feeds. And the very fact pink drinks are so “Instagrammable” has been a large factor in their success.

01/07/2019 01:18

drink.

Pink drinks Here’s just a small snapshot of the pink drinks that have been launched in the last three months alone:

“

Last year pink gin drove more than half of all growth in gin sales, which was in itself a record year for gin

“Pink is a great marketing tool,” says Ellie Jones, marketing manager at drinks distributor Love Drinks. “It is certainly being used effectively by brands and independent pub operators to catch the eye… whether it’s different occasions like brunch or afternoon tea, or simply some exciting cocktail or specific G&T, pink drinks play a big role in menus, promotions and ultimately increasing footfall and spend.” It isn’t just about pink bathrooms and Instagram though; flavour has a big part to play in the popularity of pink drinks as well. “The Instagrammable element of the coloured drink is an obvious aspect of the trend but so are the light, refreshing taste aspects,” says Katy Carter, insight and brand manager at Cellar Trends. “Pink drinks offer customers something a bit different, whether that is the flavour, the serve, or the colour: customers are attracted to products which offer an experience and make them feel a bit more special and

Kopparberg Premium Gin (Kopparberg UK) Thatchers Rosé Cider (Thatchers Cider) Magners Rosé (Matthew Clark) Fentimans Pink Ginger (Fentimans) Angry Orchard Rose cider (Shepherd Neame) Orchard Pig Rose (Matthew Clark) Echo Falls Pink Gin (Accolade Wines) Moskovskaya Pink Vodka (Cellar Trends) Malibu Strawberry Spritz (Pernod Ricard) Black Cow + English Strawberries Vodka (Black Cow Distillery) Funkin Pink Gin Fizz on Tap (Funkin) Graham Norton’s Own Irish Pink Gin (Benchmark Drinks) Mermaid Pink Gin (Isle of Wight Distillers) Boadicea Gin Rosa (Founding Drinks) Hawkes Doom & Bloom Rosé Cider (Hawkes Cidery)

pink drinks are often lighter and refreshing, which is another key trend of the moment.” Personalisation of food and drink is also “another key trend of the moment,” and one which pink drinks, through gin in particular, have been able to capitalise on. A spokesperson at Diageo told us: “While a classic G&T is a simple spirit and mixer serve…it offers unrivalled levels of personalisation options versus other spirit and mixer serves. Gin, particularly pink gin, taps into the key consumer trends of discovery and personalisation. “The flavours, botanical combinations, mixers and garnishes mean that there’s an abundance of options for gin

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“

The rise of pink is not about pink at all, but the rise of fruit and flavour

consumers to explore, with something to suit everyone.” The bods at Diageo also point to the shift in drinking patterns as significant for pink drinks. To paraphrase them, nightlife is evolving and people are choosing to go out and socialise earlier, something which has driven sales of aperitif style drinks such as cocktails, gin & tonic and (increasingly) vermouth-based drinks. All of this culminated in Diageo’s launch of Gordon’s Premium Pink Gin back in 2017, the biggest spirits launch in the on-trade in the past 10 years, according to CGA. Since then there have been more pink gins appear on the market than you can shake a cocktail stick at. One of the most-high profile of these has been the recent launch of Kopparberg Premium Gin, from the Swedish cider producer. The pink gin has been flavoured with strawberry and lime, one of the brand’s most popular fruit cider variants.

Beyond the colour

Rob Salvesen, the company’s UK head of marketing, firmly believes the rise of pink is, “not about pink at all but about the rise of ‘fruit’ and ‘flavour’. “For far too long many categories have restricted themselves to traditional flavours – cider being the original. It took Kopparberg to be brave 15 years ago and play with those traditional flavours that give rise to fruit cider and since then it has been a runaway success. “In gin there is now a distinct difference between ‘traditional gin’ and ‘fruit gin’. Traditional gins are sitting on the back of bars – 40 of them at a time with a rate of sale of a quarter of a bottle a month, if they are lucky. Gordon’s Pink, Whitley Neil and now Kopparberg are delivering phenomenal rates of sales, some venues over a bottle a day!” And this is a trend that’s here to stay, he insists.“This is not a trend at all but the future of most categories – the nation wants flavours that aren’t challenging

JUNE / JULY 2019

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and taste delicious and those producers, in whatever category they work in, that are willing to accept this, that evolve and experiment with flavour, will flourish.” And there are, it appears more and more of those producers. Recently both Magners and Thatchers have launched pink variants, for example. In soft drinks we’ve seen Unicorn Fryst from Vimto Out of Home; Mixer brand Merchant’s Heart has launched a hibiscus variant that is pink, and Fentimans has brought a Pink Ginger drink to market this summer. As Fentimans marketing director, Andrew Jackson explains, the popularity of pink is big business (their Rose Lemonade and Pink Grapefruit Tonic Water are two of the fastest growing products in the range). In fact this summer is going to be a “summer of pink” for the company with plans to take a pink Land Rover from Land’s End to John O’Groats to promote Rose Lemonade and a Fentimans Secret Spritz Garden in London, showcasing Pink Grapefruit Tonic Water and Pink Rhubarb Tonic Water. “A huge 5.1m UK consumers would choose to drink pink gin brands if available (CHA data),” he says. “This huge demand for the colour together with its socially viral nature shows how pubs should think seriously about their pink, flavoured ranges across spirit, mixers and soft drinks.”

trade.inapub.co.uk 01/07/2019 01:20

THE S PIRI T OF KO PPARBERG AVA I L A B L E N OW

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24/06/2019 17:36

eat HOT TOPIC... THE CASUAL DINING COLLAPSE In May, Britain bade arrivederci to Jamie’s Italian restaurants, as almost all of Jamie Oliver’s restaurant group went belly-up. The nation had grown used to the erstwhile Naked Chef’s relentless cheeriness, as year after year we watched both his figure and his pockets fill out. So the sight of bailiffs stripping his flagship venue in Piccadilly circus must have sent a shudder through much of the industry. If Jamie Oliver and his celebrity millions can’t make a go of a foodservice business, what chance have the rest of us got? Last orders at Jamie’s was the latest installment of a crisis which has engulfed the mid-market casual dining chains over the past couple of years. In January, Byron Burger closed a third of its restaurants in a bid to save itself from extinction. Gourmet Burger Kitchen and Prezzo also closed large numbers of their restaurants last year in the face of heavy trading losses, while Carluccio’s called in business rescue specialist KPMG. In an email to staff, Jamie blamed “the well-publicised struggles of the casual dining sector and decline of the UK high street, along with soaring business rates amongst other things”, which all added up to “a storm that was just too great for us to overcome.” There’s no doubt restaurants of all stripes have struggled to cope with the uncertainty and staffing issues created by the Brexit paralysis. The shopping trip to the high street finished off with a meal out is becoming a quaint anachronism in these times when punters can summon whatever

they want with the click of a mouse. And no, whacking up the business rates hasn’t exactly helped. But there’s something else going on here too. Customer tastes are evolving fast, and it’s hard to escape the conclusion that the mid-market chains have simply had their time. Ten years ago, the British public was just waking up to cuisine, and swapping a Big Mac for a gourmet burger felt like a treat. But as the explosion of street food and the trend for Instagramming your meal illustrates, diners are now looking for unique “authentic experiences”, which a branded chain is always going to struggle to deliver. This is good news for independent pubs. If you can do things your way and stand out from the crowd, you will have the edge over big organisations when it comes to offering something special. Recent weeks did also turn up one good news story from the restaurant world. Gordon Ramsay’s empire bucked the trend, reversing multimillion losses to announce a pre-tax profit of half-a-million pounds. As Gordon told journalists: “Our guests want to join us for all occasions, be it social or business, then relax in a great environment. We have to understand our guests, what they want, where they are heading, and we have to head there with them or be left behind.” Providing a great environment to relax in, and understanding the customers – these are two of the things independent pubs do best. The demise of Jamie’s empire has left a gap in the market – and pubs are perfectly placed to fill it.

The FRESH Generation Lager brand Estrella Damm’s annual Food and Drink Trends Report flags up a growing consumer movement it calls FRESH – being an acronym for customers who want to stay Fit and healthy, Respect the Environment, and eat Seasonal and Hyper-locally grown food. You might say that acronym seems kind of forced, and you’d be right. But there’s no denying that pubs that can tell a story about where their food comes from and make them feel good about eating it have an opportunity to tap into this market.

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01/07/2019 01:23

ALCHEMY FISH & CHIPS

Seamus O’Donnell, executive chef, The Alchemist Bars & Restaurants

Peas

Lemon

“We serve half a lemon with the fish and chips. When life gives you lemons… we serve them with Alchemy fish & chips. Not only is the colour contrast of the yellow against the black a nice punch visually, it also adds flavour to the fish to give a perfect balance. Our fruit and vegetables (including our lemons) are all sourced from Oliver Kay who are integral to the Alchemist with their ‘can do’ attitude, and quality of ingredients.”

“We serve our peas crushed and sprinkled with just love and care. We like to use crushed peas instead of the traditional mushy peas because we can give them an Alchemist Twist.”

Tartare

“Our tartare is home-made. Sometimes the greatest things, like its recipe, are best kept secret!”

Chips

“Our chips are Stealth Fries supplied by Lamb Weston. We use them due to their brilliant quality.”

Fish

“We use haddock as the fish in the dish, which works well with its delicate flavour and flaky texture. It is supplied by Direct Seafoods, who have been our sole fish supplier since the original Alchemist opening in 2010.”

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Batter

“The charcoal batter is a tempura batter, created with a subtle addition of activated charcoal to give it the black colour. We make the batter fresh, every day, and I chose to use tempura because it’s light and crispy. The trick with tempura batter is to make sure that the flour is sifted and the water is ice-cold. The charcoal doesn’t affect the taste, just the visual of the dish. We fry our battered fish in rapeseed oil, which is perfect because of its delicate flavour, and we fry this for five to six minutes.”

25/06/2019 02:46

Waste not, want not

Step up to the Plate data has revealed the hospitality sector produces one million tonnes of food waste every year. We were so shocked we invited food waste charity WRAP’s Eleanor Morris to explain why we should all get involved with its Guardians of Grub campaign.

It may sound alarmist to bring climate change into the kitchen, but that’s the reality of food waste. The connection between climate change and food waste is irrefutable, but often overshadowed by other issues like plastic. In this country, food waste tops 10 million tonnes a year — twice the weight of the UK population. The greenhouse gases produced by our food waste are equivalent to those from all the heavy goods vehicles on UK roads. The hospitality and foodservice sectors produce a 10th of that waste, or one million tonnes — quite modest until you consider that is equivalent to 1.3 billion meals. Sadly, one in six meals served by the sector is wasted and on a meal-bymeal basis that costs businesses between 38p and £1 per plate. It might sound small fry, but that’s nearly £3bn annually.

Throwing it away

The sad fact is that three-quarters of all of the food wasted by the hospitality and food

JUNE / JULY 2019

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service sector could have been eaten. We are trying to do something about this. WRAP has developed a new campaign for the hospitality and food service sector to help everyone make simple changes in their business to reduce food waste. Called Guardians of Grub, our campaign is about getting everyone involved in feeding people, not bins. Everyone has the potential to be a Guardian of Grub — you have the power to influence how the business works and stop food being wasted. It’s essential that everyone is involved because our research found that food waste occurs for a range of reasons, and in a number of scenarios. We found that on average 21 per cent of food waste arises from spoilage, 45 per cent during preparation and 34 per cent comes back on customers’ plates. We have the tools for you to find out where your food waste is coming from – and to help you work as a team to act. So, it’s a campaign that requires a united front by all, throughout a business.

trade.inapub.co.uk 01/07/2019 01:25

eat.

Keep it simple

“

Sadly, one in six meals served by the sector is wasted and on a meal-by-meal basis that costs businesses anywhere between 38p and £1 per plate

But this isn’t a huge upheaval we’re describing. At its heart, the Guardians of Grub campaign is about making simple, low-cost changes to the way food

is bought, prepared and served that have waste reduction in mind. For simple steps you can take, see “Ways to Cut Waste” below, or find out more at www.guardiansofgrub.com And the good news is that studies conducted by WRAP and the World Resources Institute found a high return on investment for activities implemented to reduce food waste. The average business saving, across multiple sectors, was more than £14 for every £1 invested by a business into reducing food loss and waste. So, it’s win-win for you and the environment. And to give you something to aim towards and show your customers you care about giving them the best service, with the best environmental credentials, we’re working with trade bodies including the BBPA and UKHospitality, towards a month of action in September when we hope everyone will Stand up for Food.

Ways to cut waste Measure how much food you waste. Food waste typically ends up in the same bin as everything else, so using a separate bag for food waste can show how much and where food is wasted. The Guardians of Grub website has a seven-day tracker to make monitoring easy. Get your staff involved. Kitchen and service staff often want to prevent food waste, but need your help. This can be in the form of daily staff meetings, casual conversations, formal training or even peer learning opportunities.

and purchasing practices. For example, a pub could negotiate with its suppliers for a different delivery schedule that better fits its specific needs, based on historical trends and food waste data. Repurpose excess food. Forecasting demand is an imperfect science and kitchens invariably find themselves with extra ingredients and potential food waste. So why not use extra meat from lunch as an ingredient for a dinner dish?

Only cook what you need. Some ways of cooking contribute to overproduction: batch cooking, casserole trays and buffets often overproduce compared to cook-toorder preparation. Despite what you might think, shifting away from these methods can save more money by cutting waste. Rethink inventory and purchasing. Consider making adjustments to inventory

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JUNE 2019 04/06/2019 03:20

Summer of chocolate by RUTH SCAMMELL

White chocolate & Mango Tartlets Vegan chocolate • • • • • •

ini tart she s 16 an o ruit pur e 3 cans of 425g

resh stra berries 150 an u o pistachios pri s o int a ebaut 2 hite hoco ate a ets 250

Method 1. Melt the white chocolate 2. Spoon a small amount of melted white chocolate into each tart shell and spread across the bottom 3. Once set, fill with mango purée and decorate with the remaining melted chocolate 4. Garnish with fresh raspberries, crushed pistachios and mint leaves 5. or a e in u ence serve as a mini dessert alongside a hot beverage

Chocolate. It’s one of the nation’s most loved foods and a dessert menu wouldn’t be complete without a chocolate-based dessert. But how does they fare in the summer? Do people still want to enjoy a chocolate dessert when the sun is blazing down and they’ve got a nice chilled glass of wine or a cold beer on the go? Or do more people crave the cold, more traditional summer fruit-based desserts such as a cheesecake? It’s a topic that landlord and TV star Ashley McCarthy can talk about at length. He is what you might call a chocolate expert. As well as running Ye Old Sun Inn in Colton, North Yorkshire, Ashley is a chef and a chocolatier and has appeared on Channel 4’s Extreme Chocolate Makers (see page 12). He says: “With us, chocolate is crucial all year round. We do sell it all the time, it’s a big thing for us. “In the summer months, there is an ice cream-based element to it with desserts such as the chocolate doughnut sundae or the chocolate brownie sundae.” Ashley adds that in the winter, it’s flipped the other way and ice cream is often served as a scoop on the side of other desserts, rather than being the main attraction. “Chocolate is always a staple. We don’t do the hot chocolate desserts over the summer so much, he says. “But chocolate sells as well, if not better. We do sell a lot of desserts in the summer. In the winter, the homely desserts are popular.” Jay Williams, head chef at The Wellington Arms in Stratfield Turgis, Hampshire, also adapts his dessert menu to the seasons. In the summer, he says, they generally keep the chocolate-based desserts to cold

options, such as a torte, a mousse, a cheesecake or even a chocolate crème brulée. “The dish and its description will be tailored to suit the season to ensure that it sounds tempting, although you’ll find most people do not need any convincing to indulge in a chocolate dessert no matter what the weather is doing.”

A sweet for all seasons

During the winter, the pub offers more warm desserts, alongside a few cold options. “Certain desserts are a hit all year round, no matter the weather, and chocolate fits in that category,” Jay adds. “When writing a dessert menu we will

Jay Williams of The Wellington Arms. ic p42-43 chocolate.indd 42

i y etcher 30/06/2019 20:31

THE NOTLEY ARMS

LEAVES A LASTING IMPRESSION WITH ITS DESSERT MENU... The Notley Arms in Exmoor is dedicated to serving guests with indulgent menus and fine food and drink, so its no surprise the team chooses Callebaut® – the finest real Belgian chocolate.

F TH

FOR

There are lots of options when it comes to catering for vegans, whether it’s a chocolate cake, brownies or a chocolate mousse. It’s just a case of varying the ingredients. So if you want to make a chocolate mousse, consider using aquafaba, which is the water used in a tin of chickpeas. Simply whisk it and combine it with caster sugar and Vegan chocolate. Those on a Vegan diet can enjoy chocolate but it’s just a slightly different product as it’s made using cacao instead of cocoa. It means that you are consuming raw cacao, which is the purest form of chocolate that you can eat and is less processed than cocoa powder.

L C A SE S T U UL

AT: DY

Vegan chocolate desserts

always try to include at least one of each of the following: hot; cold; chocolate; fruit; rich and creamy. “Of course, the sales of a hot chocolate dessert may drop slightly over the hottest periods. However, a white chocolate cheesecake, for example, would maintain strong sales over the summer if paired with a suitable garnish.” This might include seasonal berries or swapping custard for clotted cream or a sprig of mint from the garden. Adapting your desserts in this way can offer your kitchen team the chance to innovate and serve up something that will make your desserts a talking point for customers. Zareen Deboo, Foodservice Channel operations manager for Ferrero UK & Ireland, says: “Exploring new flavour combinations to pair with chocolate is a great way for pubs to add a point of difference to dessert menus, especially for special occasions. Chocolate plays such a special role in celebrations and creating desserts around the consumer favourite that stand out from the crowd is key to success.” If you can create the wow factor, it should drive sales from customers casting covetous glances at the next table when their dessert arrives. Not only that, but a great-looking dessert could get your pub some exposure on Instagram. As Anna Sentance, gourmet marketing manager for Callebaut UK and Ireland, says: “Popular desserts are usually those that are eye-catching and visually pleasing, whilst also meeting consumers’ taste expectations.”

SE E

Refrigeration temptation: Callebaut’s ice cream cookies

“

E O FC H

We choose Callebaut® for its flavour, consistency and variety of cocoa percentages. Jamie Coleman, head chef at The Notley Arms.

”

Callebaut® TOP 3 DESSERT TIPS 1. Use local and seasonal produce where possible 2. Consider the five Cs that usually cater to everyone’s taste: Chocolate • Caramel • Coffee • Citrus • Custard 3. Use the finest Belgian chocolate For recipe inspiration, visit: FORTHELOVEOFCHOC.COM

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30/06/2019 20:31

play HIGHLIGHT EVENT

Tour de France doubt punters will be taking an interest in, particularly if it turns out to be another home victory. Take the opportunity to have a think about themed drinks to entice the punters in Saturday July 6 – Sunday July 28

From astronomers to zither players, pubs host clubs for all sorts of reasons for all different groups of people. Each month we’re raising a glass to some of the best. Budding artists are in their element in Tooting as they get the opportunity to perfect their artistic skills inside a cosy London pub. Love2Sketch is an untutored life drawing group that runs on a drop-in basis. It’s a group for everyone from beginners to talented artists and gives them the chance to escape for

t pub clu ea

LIFE DRAWING GROUP• THE SELKIRK TOOTING, LONDON

Cycling fans will be in their element as the greatest cycling competition returns. Chris Froome is out following his horror crash but hopes will be high for year’s winner Geraint Thomas returning home with that coveted yellow jersey. It’s one of the great sporting events of the year and one that no

a few hours and let their creative juices evolve, all under the roof of The Selkirk. of There are a variety of models, B ri t a i n with different themes from burlesque to traditional nude. Hosting the event in a pub allows for a relaxed atmosphere where budding artists can sip on a pint or a glass of wine with a pencil in their hand. Ben Ashcroft is the general manager at The Selkirk. He says: “It’s been going for about two years. We have two rooms upstairs that hadn’t been used that often. It’s an opportunity to get more people in and to use the venue to do something a little bit interesting. “Drawing is quite popular at the moment as well. It’s been quite well received and it’s a bit different and it’s something that people enjoy. We are a very community-focused pub, so anybody who comes to us and wants to host something, we are very open-minded about things like that.” The pub opens up the room to the group for free. It runs every Tuesday evening from 7.30pm until 9.30pm. Does your pub host a club with a difference that has helped grow your business? Let us know by emailing ruth@inapub.co.uk

JUNE / JULY 2019

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trade.inapub.co.uk 01/07/2019 00:27

play. Cricket World Cup Final

The World Cup has seen six glorious weeks of cricket and it’s finally coming to an end. Cricket fans will be packing out the pub to watch the event on what will be a great sporting day. Not to worry though, The Ashes will return in a couple of weeks! Sunday, July 14

British Grand Prix

The other big event on this bumper day for sport is the Formula 1. British champion Lewis Hamilton is currently leading in this year’s championship and fans will be rooting for another win on home soil. Sunday, July 14

Also happening soon... It’s notorious as the drink that ups the ante on a night out, but there’s more to tequila than slamming it down with a lick of salt and a lemon. Why not put on a cocktail menu – popular tequila drinks include the Margarita, the Tequila Sunrise, the Paloma and the El Niño.

National Cheesecake Day

Cheesecake was voted the nation’s favourite dessert a few years back, so it seems fair enough for us Brits to crash the Americans’ annual cheesecake party. There’s all kinds of varieties you could offer: New York, non-bake, Japanese cotton, vegan…

Community Shield

The curtain-raiser to the football season usually sees the FA Cup winners take on the Premier League champions, but this year’s match is different as Man City won both trophies. They will face Premier League runners-up Liverpool, who will be hoping to get one back on their rivals. Sunday, August 4

p44-45 play intro.indd 45

Pic: Getty Images

The Vitality Netball World Cup 2019 will take place in Liverpool from July 12 to 21. Australia has won the competition 11 times, out of the 14 times it has been held. Four nations have competed in every Netball World Cup since the first one in 1963. They are Australia, New Zealand, England and Jamaica. This year’s competition will see England become three-time hosts alongside Australia and New Zealand.

National Tequila Day

Wednesday, July 24

Did you know? Netball World Cup

Tuesday, July 30

National Ice Cream Day

So your guests have an angel on one shoulder telling them they’ve had quite enough to eat, and a devil on the other waving the dessert menu? What should they do? Well, it is National Ice Cream Day. Just sayin’ Sunday, July 21

In 1979, there were three winners, as three teams finished on the same number of points – Australia, New Zealand and Trinidad & Tobago. The rules at the time didn’t have any way of determining an outright winner. In 2007, a coup in Fiji meant the tournament was moved to New Zealand. South Africa is the only nation other than Australia and New Zealand to have played in a World Cup final since the finals were introduced in Sydney in 1991. The most capped international netball player of all time is South African Irene van Dyk, representing her country 72 times.

01/07/2019 00:28

It’s all kicking by RUTH SCAMMELL

off again

It might seem like the football season has only just finished but excitement is already building ahead of another Premier League campaign. Last season was certainly full of drama, with the title race going to the final day before Manchester City were crowned champions. Sky Sports will kick off the 2019/20 season live from Anfield on Friday, August 9, as last season’s runners-up and newly crowned European Champions Liverpool begin their title bid at home to recently promoted Norwich City. This season will see Sky Sports screen 128 live games, including the Saturday 5.30pm tea time matches, and a brand-new Saturday 7.45pm kick-off, as well as two matches on a Sunday, one on Monday and another on a Friday night. David Rey, managing director of Sky Business, says: “Last season was one of the Premier League’s best yet, with Liverpool pushing Manchester City to the final day in a compelling title race. “It’s shaping up to be an unmissable season of sport and with Sky Sports on your team, licensees can be sure their customers will be able to watch the biggest names and the biggest games from the Premier League every week throughout the season - all at key trading times. “It all gets under way with European Cup winners facing newly promoted Norwich, before one of the most anticipated heavyweight clashes of the season, with Chelsea travelling to Old Trafford. We can’t wait for

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30/06/2019 23:01

Pic: Getty Images Will it be another two-horse race between Liverpool and Man City for the title?

“

I think people can’t resist that great atmosphere that pubs create when you have live sport on trade.inapub.co.uk

p46-47-48 premier league.indd 47

the season to get started and give licensees more money-making opportunities for their business.” Meanwhile, BT Sport will be showing 52 games across all their platforms over the 2019/20 Premier League season. They will be screening the reigning Champions Manchester City in their first game of the season away at West Ham United on Saturday, August 10 at 12.30pm. However, it’s proving to be an interesting season in terms of television rights because this year, alongside Sky Sports and BT Sport, there’s a new competitor in town.

Here comes a new challenger

Amazon Prime members will get the opportunity to watch 20 live games taking place in December, including every Boxing Day game. So, what does this mean for pubs across the UK? Sharon Palmer, head of trade marketing at Budweiser Brewing Group UK & Ireland, says: “For outlets broadcasting the Premier League when it returns in August, it’s really important to ensure that potential pub-goers

PREMIER LEAGUE 2019-20 OPENING FIXTURES FRIDAY, AUGUST 9 - OPENING DAY Liverpool v Norwich City

8pm

SATURDAY, AUGUST 10 West Ham v Man City

5pm

Bournemouth

Sheff Utd

3pm

Burnley

Southampton

3pm

Crystal Palace

Everton

3pm

Leicester City

Wolves

3pm

Watford

Brighton

3pm

Tottenham

Aston Villa

5:30pm

SUNDAY, AUGUST 11 Newcastle

Arsenal

2pm

Man United

Chelsea

4:30pm

JUNE / JULY 2018

30/06/2019 23:15

As part of the soft drink’s deal with the Premier League, the company is giving away more than 960 free tickets to matches this summer and is urging pubs to drive excitement by displaying its branded point-of-sale including tabletalkers, bunting and beer mats. “With more than 34 million fans in GB, football is the most popular sport in the UK and is growing year-on-year,” says Paul Robertson, associate director, on-premise at Coca-Cola European Partners GB. “The new on-pack promotion will enable licensees to tap into the popularity of the Premier League, the most popular allyear-round sports competition, and excite pub-goers with the chance to see their team play.” The ticket giveaway is running from now until September 2 on 330ml glass bottles of Coca-Cola original taste, Coca-Cola Zero Sugar and Diet Coke in pubs and will be supported by TV, radio and out-ofhome advertising.

Pic: Getty Images

Coca-Cola GB ramps up its Premier League action

A Rose by any other name: will Danny Rose and Paul Pogba still be at Spurs and Man United in the new season?

“

Publicans won’t be able to make the most of the sporting season if customers aren’t aware of their offering

are made aware of the opportunity to view games inside. This could be as simple as displaying signage outside the venue saying ‘Grab a pint here for the big game this Saturday’ – publicans won’t be able to make the most of the sporting season if customers aren’t aware of their offering! “Once inside, publicans should also make sure they clearly display any deals or offers they have on to align with the Premier League. “As well as being clear in their communication with pub-goers, publicans should try to be as creative as possible to drive incremental sales. “Whatever activity publicans use to celebrate the Premier League, it’s vital to remember two key factors – effective communication to pub-goers and introducing some creative flair to stand out from the competition and help bring the spirit of the Premier League to life.” Phil Cutter is landlord of The Murderers in

JUNE / JULY 2018

p46-47-48 premier league.indd 48

Norwich, a city centre pub that will be looking to reap the benefits of Norwich City’s promotion. He says: “Norwich being promoted has certainly helped our prospects for the upcoming season. “There already seems to be a real buzz around the city. “We have got quite a lot happening. We are going to spend some money on a new sound system to increase the sound quality on the TVs that we’ve got. “It’s going to be an exciting season for us in regards to football. “We are a traditional city centre pub. The football is something that adds to it. It’s a key driver in the winter months when it’s cold outside. I think people can’t resist that great atmosphere that pubs create when you have live sport on. “People want to be around other people when there are big sporting events on. They want that good atmosphere. You can’t get that anywhere else other than the pub.”

trade.inapub.co.uk 30/06/2019 23:15

KICK-OFF YOUR SALES

WITH PROMOTIONAL PREMIER LEAGUE PACKS

70%

OF PREMIER LEAGUE VIEWERS DRINK SOFT DRINKS*

GIVE YOUR CUSTOMERS A CHANCE TO

To find out more visit www.cokecustomerhub.co.uk or call Customer Hub

& HELP CHANGE LIVES THROUGH FOOTBALL

on 0808 1 000 000

Â©2019 The Coca-Cola Company. Coca-Cola, Coca-Cola Zero Sugar and Diet Coke are registered trademarks of The Coca-Cola Company. All rights reserved. *BARB Additional Panel Classifications (Season 16/17, based on 3 minute consecutive reach)

ad page2.indd 49

24/06/2019 17:38

Introducing the pub trade’s first DIGITAL online guide to digital marketing Only

£150

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inapub 23/04/2018 13:23

23/04/2018 13:20

play.

The perfect pubfest by MATT ELEY

Thinking about staging a music festival at your pub? This crowd-pleasing setlist should help make your mini-Glasto a sell-out rather than a washout. 1

Sunrise over the Broomstock campsite

Hometown glory: tapping into your music scene by getting bands to help organise your festival worked out well for The Saracen’s Head and local punks The Graves

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Everywhere you go, you always take the weather with you

It might seem daft to start with an uncontrollable element but there is probably nothing that can ruin your music festival more than the heavens opening as the bands begin to play. Beyond setting up some outdoor shelters and making sure you have a stash of ponchos to hand, what can you do? Ploughfest at The Plough in Ealing was hit hard when the rain came last August Bank Holiday. General manager Richard Kavanagh explains the measures the pub has taken to counter the conditions. “Last year it bucketed it down, so this year we are splitting the budget over three events: Beers & Blues, Gin & Jazz and a smaller scale Ploughfest in August.” Hedging your bets is one way to go; another is getting some cash in the bank in advance. Broomstock has been held in the paddock at the back of The Cock in Broom, Bedfordshire, for the last five years. It has grown to

such an extent the organisers can now sell tickets and camping pitches in advance. Mike Kane, managing director of the Cock’s parent company, Camelot Inns, says: “It started as a little family festival but it has now grown to a point where we are licensed for 1,000 people over the weekend. We can sell tickets in advance, which can help to mitigate the weather to a certain extent.”

Whatever you want, whatever you like

Help, I need somebody

Getting the right style of music for your venue is essential. Is that Motörhead tribute act really going to go down well at Sunday lunchtime? Maybe. A punk festival at The Saracen’s Head in Warrington, organised by local band The Graves, raised around £700 for the Alzheimer’s Society. The band’s Bellington St John Smyth (otherwise known as Hensh) says: “We know a lot of bands in the area, so it was straightforward for us to organise.”

Getting the band or even you or your staff to book the line-up can work for one-off or one-day festivals but as you look to grow it may make sense to work with a booking agent. Richard at The Plough says: “The events are six months in the planning. I have worked with a booking agent for five years and 99 per cent of the time the acts are spot-on. Mike takes a similar approach with Broomstock, with agents used for booking, setting up the stage, lighting and looking after the acts. However, Mike doesn’t give them full autonomy. “We like to

JUNE / JULY 2019

30/06/2019 21:34

Staff and punters get into the spirit of Ploughstock

Cock-a-hoop: The Cock’s Broomstock festival has grown over five years to the point where the pub can sell tickets in advance for a 1,000-capacity event

get lots of local acts but I also spend a long time looking at various Facebook pages to find someone from out of the area who will come to the event.” This year tribute act Ultimate Coldplay will headline on the Sunday. Mike adds: “They have a great following, so they will bring people with them to come to the event as well.”

Shout, shout, let it all out

Cross-promoting with bands is a great way of generating a buzz on social media but traditional forms of getting the word around can work too. Kevin and Debbie Allin run a beer and folk festival at their Admiral Taverns pub, The Carpenters Arms in Miserden in the Cotswolds. Kevin says: “We were looking for a way to encourage more locals in during the week as well as the weekends. Folk music is popular in this area, so we saw the perfect opportunity. To promote it we have used local radio (Winchcombe and Radio Gloucester have regular folk music slots that give the pub shout outs) Facebook,

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Instagram and posters.” Hensh adds: “Ours and the pub’s Facebook pages helped and we also secured coverage in the local newspapers.”

Bye bye Miss American Pie

Sales from the kitchen and bar are where you are going to make your money, so while the agents book the bands you can focus on more familiar areas. Richard likes to theme food to the event, so there will be a southern American flavour at the Blues & Beers festival. Broomstock will see a variety of outside caterers, including stone-baked pizzas, burgers, Thai and a hog roast. Mike explains how the catering helps support charitable causes. “We don’t charge them but we do ask for a percentage of takings to be donated to charity. This has helped us raise £7,166 for the Alzheimer’s Society.” Kevin says: “In terms of food, stick to what you know and keep it simple with options like burgers, sausages and barbecues — it makes running the event much smoother.”

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play. He drinks a lager drink, he drinks a cider drink

“

Broomstock has helped put the pub on the map and it always brings new people in who we will then see again

Obviously you will want to staff up for major events, but you can also partner up to give your offer a twist for the festival. Richard says: “We have support from Sierra Nevada for the Blues & Beers event, so we will have four of their beers on draft. There will be a Martin Miller gin tent at Gin & Jazz and they’re working on a staff incentive.” Beer is the main focus at Broomstock, which has a partnership with Tring Brewery. Mike says: “We have 24 real ales on at any one time, as well as session lagers and cider on keg.”

I wanna be a billionaire, so freakin’ bad

A successful festival should see your revenues rise but the licensees we spoke to put more emphasis on raising cash for charity and bringing new people into the pub for a great weekend. Richard says: “If you go by the figures you would hope to see a lift, but what is harder to measure is the good work you are doing to bring new people in and the associations they will have of you as a business.” Mike adds: “Broomstock has helped put the pub on the map and it always brings new people in who we will then see again.”

Just when you’re thinking things over

Maybe this would have been a sensible place to start, but as Mike says, the planning process begins at the end. “At the end of the festival the team all gets together for a drink and a chat. It’s here where we talk about things that

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happened and things we might do differently next time. I note them down before they are forgotten about. The planning then really begins in January, we get the line-up booked by February, then in March, April and May we are working on promotion and selling tickets.”

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25/06/2019 02:40

stay 11

How the west was won by RUTH SCAMMELL

Paul and Donna Berry with their Inn of The Year award

When Paul Berry and his wife Donna took over The Swan in Bampton, Devon, eight years ago, the last thing they expected was to clinch a set of awards. But, following their two AA rosettes, the pub was also named the first ever Inn of the Year at the annual AA B&B Awards (it’s a new category in the well-established awards). Naturally, we wanted to find out what it was that made those picky AA inspectors pick this country pub in the heart of Devon as a winner. “We are very caring. I don’t think it could be much simpler than that,” Paul says. “Everybody who comes here whether it’s to stay, eat or drink, it’s very important they are greeted and made to feel welcome and people can see we care about what we do. “It’s just having that personal touch where someone comes and says hello to you. I think that’s what won us the award.” “I was surprised. I didn’t expect to win it. It’s something you dream about when you

What the AA judges said Simon Numphud, managing director of AA Hotel & Hospitality Services, says: “The Swan is everything one would want in a pub, a great welcome, a proper pub in a proper place, nothing contrived here – and built upon hard graft and integrity. Rooms full of extras, cosseting and underpinned by care and pride. The owners have clearly poured their heart and soul into this superb inn and we are delighted to recognise The Swan as our inaugural AA Inn of the year

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are younger. I always feel quite humbled. We’ve won so many awards I’ve lost count. But the most important thing is to make sure everything is kept ship shape and looking sharp. “We are never going to please everybody all the time and we have to understand it is part of having a business. “But we have got some great friends who have been coming here for a few years now and they sing our praises.”

The little things

In the pub’s three bedrooms, which cost between £105 and £120 per night, it’s the mattresses that get most of the compliments: “One of the things that we seem to get here a lot is ‘the mattress is amazing’,” Paul says. “Mattresses are really important, and worth investing in.” Likewise, the extra touches — though these can erode your margin if you aren’t careful, he warns. “It’s the little things like crisps and the nuts in the room, and the pods for the coffee

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David Griffen

machine. They go out of date and then you’ve got to replace them,” he adds.

The right price

Paul Berry: “We are very caring. I don’t think it could be much simpler than that”

“

It’s having that personal touch where someone comes and says hello to you. I think that’s what won us the award

Not that Paul is so concerned about maintaining his margins that he’s looking to raise prices following the win – quite the opposite in fact. He and Donna are considering taking the unusual step of lowering their prices in the wake of their win. “I live in a small town which has half-adozen B&Bs. But I am tempted to lower my prices a little to capitalise on that,” Paul says. “The awards were full of people who have been in the trade for a long time. Lots of people said ‘we will be able to put our prices up’, but for me, [not thinking like that] is part of why we won it. It’s because of the way we structure our prices, not just on the rooms but on the food and the beer. “We always try to be fair on our prices for food and drink. I’m sure you could charge more for a pint of beer, but it matters to us that we serve the locals. They’re the ones that will be there when there’s a snow day and I feel it’s important to be savvy. If I really want to stand out, maybe we will have a month where we lower our prices for bookings.” The team at The Swan are also due to open up a new restaurant called Spel this summer, which will focus on sharing plates and give them the opportunity to offer twonight packages with a meal in two different restaurants. “The hotel rooms are a bonus to us,” explains Paul. “We do all right on the rooms — the biggest killer is VAT but the rooms do play a part in the business. We’re an inn — we have got the rooms and the food. That, to me, is the makings of a great classic inn.”

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01/07/2019 01:33

Are some nights worth by MAT ELEY

“

Customers want consistency. They don’t want to think it will be cheaper in January, February and March A room at Fuller’s pub The Bull in Sonning, Berkshire. Fuller’s operates a dynamic pricing model for its rooms

more than others?

Do your room prices fluctuate with demand or do you refuse to budge from your standard rates? We caught up with operators to find out why different room pricing strategies can work for different businesses. A room is a room, right? So why can the same four walls and a bed go for twice as much at certain times of the year or even during the same week? Some pubs with accommodation are happy to charge a flat rate no matter what the demand, while others will increase or decrease prices depending on various factors.

A room’s a room

Ian Williams, who runs the 16-room Griffin Hotel in Wigan, is an advocate of keeping it simple. He explains: “I do a flat rate which I think is fair on everyone. We have 80 per cent occupancy and I would rather have that and know exactly what is coming in. “People say we could make more and when there are big events such as the recent Rod Stewart concert in Bolton or big rugby league matches, we could, but it isn’t all about the money.” Ian says that a flat rate encourages loyalty and ensures that customers return year after year.

“I have hotel guests who I see every year. Whenever their football team plays in Wigan they come back because they know it will be the same. Customers want consistency. They don’t want to think that it will be cheaper in January, February and March than it will at other times of the year.” The only slight variable for Ian is that customers who book direct, rather than via an online agent, will pay slightly less because he does not have to pay commission. He also increases prices over the Christmas period, between December 20 and January 5, when he admits he isn’t concerned whether the rooms are occupied or not. “It’s the exception because it is difficult to get staff – nobody wants to come in on New Year’s Eve to do the housekeeping, so we double the prices but it would probably be easier just to shut down.”

Responsive rates

Fuller’s operates at the other end of the scale. The pubco has 39 varying styles of properties with accommodation in locations including central London and more rural spots. Mark Fulton, head of operations for Fuller’s Hotels, says the company has a “dynamic rate strategy” for rooms. This means they analyse the popularity of rooms at certain periods of the week and year and look at when demand is likely to be higher due to events such as concerts, sporting fixtures or large corporate functions. “It is like an airline, where the prices fluctuate at different times and customers

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stay.

Twitter talk

“

It is like an airline, where the prices fluctuate at different times, and customers expect that

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expect that,” he says. The strategy keeps occupancy levels high and ensures that guests stay to experience Fuller’s pubs and restaurants.

Keeping up appearances

However, there are parameters the business works within at both ends of the pricing scale to ensure its reputation is kept. This can be damaged by rooms that are either too cheap or expensive. Mark says: “We want our guests to have a good experience and encourage repeat business. We would never want to charge too much. “Similarly, we wouldn’t just sell our room at any price just to ensure it was occupied. The long-term reputation for us at Fuller’s is absolutely paramount. “For example, there have been events such as Anthony Joshua fights where we could charge an extortionate amount because someone would pay it, but it wouldn’t be right for the reputation of the business.” The pricing elasticity does not stretch to other areas of the Fuller’s offer, which Mark says is due to customer expectations. “I think some businesses have tried flexible prices with food and drink but I don’t think it is something customers generally warm to. It is a different model to bedrooms.” Like most areas of business, it’s a case of finding the model that works best for you.

Here’s what some people had to say on the subject on Twitter… Dynamic pricing is key for bigger properties but so is consistent pricing. Have high/ low season, weekday/weekend. The most important message is to book direct & not via rip off OTA’s @CraigWebbGM We charge the same rate all year round. I do deals for regular guests, or those staying a few nights, otherwise it’s only fair to charge the same rate, rather than raising the price just because demand is higher at certain times. @TheBuckInn2 The accommodation market is built on dynamic pricing, the customer expects and accepts it, the only person losing out by not doing it is the publican. @jameshacon Pubs with rooms often offer deals on Sunday nights or quieter periods to drive cash flow. If demand is high, why not increase prices? @JPenlington Do they change the price of the beer when demand goes up? @DanielTatarsky

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back-bar business

The vapeof things to come by RUTH SCAMMELL

“

People understand it’s not damaging anyone else around them. When the smoking ban came in, pubs lost a lot of atmosphere. A bit of mist in the air is like the old days

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We all know what a devastating effect the smoking ban had on the pub trade, as many smokers opted to stay home rather than huddle outside for a fag. But in recent years, vaping has become increasingly popular as more and more people switch to e-cigarettes. So is it time to welcome the puffers back in from the cold? There are no laws prohibiting vaping in pubs and it’s down to the discretion of the individual owner. Whether a publican chooses to allow vaping is up to them. Many pub chains have banned vaping inside. Wetherspoons and Fuller’s both took this decision, reasoning that their staff spent a great deal of time checking whether people were smoking or vaping. But not everyone feels that way. Ryder Gilronan is landlord of The White Horse in Chilham, Kent. He says: “If it’s not hugely intrusive to people and there’s some consideration for people around them, then I don’t have a problem with it. I think it’s quite atmospheric. “I’m more reticent when people have got the really strong flavoured stuff. We haven’t had any complaints whatsoever from people. Since the vapes have taken on a character of their own and they are designed so they don’t look like cigarettes, people are more accepting of them. I think everybody knows what’s what. People understand it’s not damaging to anybody else around them. As long as there aren’t great clouds of smoke, people are happy with it. I’ve been a landlord for 23 years. When the smoking ban came in, pubs lost a bit of atmosphere. A bit of mist in the air is like the old days.”

Terry Johnson runs The Robin Hood in Tring, Hertfordshire. He says: “We allow vaping in the pub but not the ones with big billows of smoke. We allow discreet vaping that doesn’t give out too much smoke, because it’s supposedly perfectly safe. “If it was a really smoky one I would tell people to go outside. It’s more about other people’s comfort. I am all about choice. If they want to vape why should I take that choice off them? It’s more about giving other people an enjoyable experience. These people that want to vape, they want an enjoyable experience too.” According to Public Health England, vaping is 95 per cent safer than smoking, research has shown that there is no harm to bystanders from exposure to e-cigarette vapour and the risk to health is extremely low. Meanwhile, The All Party Parliamentary Group for Vaping (APPGV) was set up by MPs who want people to be able to vape indoors in places like offices, hospitals and pubs.

Supporting the smoke-free

Paul Rimmer is UK sales manager at firm Hangsen International, which produces liquids for ecigarettes. He says: “It would be great if people could vape inside without having to go outside next to all the smokers. It’s something I am very

trade.inapub.co.uk 30/06/2019 22:48

passionate about. I also want to help pubs gain income. I have always been a believer that we can be smoke free.” Paul believes there is a lack of educations around vaping.““I have spoken to pubs that have got my product and people have commented on it. But there’s no health risk whatsoever from passive vaping,” he says. “The landlord’s main concern is his customers. He wants to keep his customers happy and make sure that everybody is comfortable. We want people to be vaping considerately. If they have got the right product in the pub, there’s no danger to anybody from passive vaping. We don’t want people leaving these big clouds of smoke. “Certain people take preference to a pub that allows considerate vaping over one that bans it. So pubs could be losing out on customers. More and more people will be accepting vaping. I think it will increase footfall, without a doubt.” Pubs are being encouraged to display signs (such as the one above) to make it clear that they are vape friendly. Paul says people need to be supportive to those trying to quit the habit. “Quitting smoking is one of the hardest things to do in the world,” he says. “People don’t want to switch to a vaping device to then go and be punished. They are being ostracised for trying to live a healthier lifestyle. We are putting them into the same category as smokers. We can’t treat them the same way, it’s not fair.”

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back-bar business

by MATT ELEY

ways to use your car park Car parks can be beautiful things when they are full of wheels and your pub is full of people, but what do you do when it looks like a desolate wasteland? Here are a few ideas to make some money out of that concrete space. 1

Hire it out

Give them a reason to come in

You could get annoyed about people parking up for reasons other than paying you a visit, or you could see it as an opportunity. With more cars on UK roads than ever before (some 37.3 million at last count) spaces are at a premium. Apps and sites such as www.yourparkingspace.co.uk help drivers find places to park and businesses hire out their spaces.

Tired of school run mums and dads clogging up the car park? Entice them in with your coffee and breakfast offer or do an early evening meal deal for all of the family.

Put in some charging points

Host a bungee jump

Six years ago there were 3,500 electric cars on UK roads, but that number had soared to 202,000 by the end of last year. With electric vehicle (EV) prices coming down and petrol prices going in the other direction, that number is only going to grow. EV drivers need places to power up and where better to do this than somewhere you can rest and get a bite to eat and a drink? Companies such as www.pod-point.com explain that there are various options for businesses that install charging areas. You could operate it as a lossleading way to get people into the venue or by charging to charge. You can also increase the number of charging points you have in your car park as demand grows.

Not for the faint-hearted but definitely one to help you create a buzz. The Firbank in Manchesterâ&#x20AC;&#x2122;s Wythenshawe has held several charity bungee jumps in the car park. Brave/ daft customers go up in a crane, then bungee from a frightening 165ft. Last yearâ&#x20AC;&#x2122;s event raised funds for Prostate Cancer UK. There is also space in the car park for a bouncy castle and a bucking bronco, for those slightly more averse to heights.

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Build accommodation

You’ll obviously need planning permission for this, but if you have the space there could be an opportunity for a more permanent opportunity. The Cartford Inn, in the Lancashire village of the same name, has built two stunning studio cabins at the end of the car park farthest away from the pub. With their own private gardens, they have the sense of being a holiday home all of their own, yet are still just a short stumble from a multi-award-winning pub.

Pic: Marketing Lancashire

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Serve street food

It could be as simple as making space for a fish & chip van once a week, or doing something slightly more elaborate, but a car park can give pubs without a kitchen a chance to cater. For pubs with food it means an opportunity to try something different. Other types of food offering can work too. Every second and fourth Saturday of the month sees the car park at The Red Lion in Bridge, Kent, transformed into a Farmers Market. And of course a beer festival could also extend into your car park too.

Screen events

Hold a rally

This might only work in the summer but a big screen in a car park can work wonders for major sporting events such as World Cups. Plus it means you’re going to get less beer on your ceiling. It can work for other events too. When the Super Bowl comes around, Hickory’s in Chester puts up a marquee, big screen and hires a DJ to hold an annual party that brings hundreds to the venue.

It’s only fitting to end with a way of bringing more cars to your car park. The Wonston Arms looks more like a scene from Monte Carlo than a Hampshire village whenever it hosts its car rallies. Sports cars fill the spaces to add even more glamour to CAMRA’s pub of the year. As well as attracting car lovers you could also reach out to bikers to hold rallies or become a stop-off point for them.

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30/06/2019 23:02

time at the bar

PLATE OR SLATE? Where the nation’s publicans stand on the really big questions Will Buck,

Plate or slate?

The Nags Head, Covent Garden, London McMullen & Sons pub The Nags has been part of Covent Garden since the 1670s and part of the McMullen family since 1927, when it was bought for the princely sum of £7,525. Manager Will Buck has been with the company for 17 years, starting off at The Saracens Head in Ware, Hertfordshire. In his spare time you can usually find him on the golf course or spending invaluable time with his daughter.

I think plates will be the new hip way to eat this summer. We’ve gone through the time of these experimental platforms for eating good meals, especially traditional British cuisine, as we serve at the Nags Head. Why would anyone want to eat off a slate?

Background music or silence is golden? Background music, always useful when on a blind date if stuck for conversation! Just a little background noise makes the whole day flow easier.

Brass or chrome fittings? Brass, especially in traditional pubs. It takes effort to clean, which is the only reason we now see chrome in traditional pubs, but it can never compare. When you walk into a pub full of clean brass fittings, you can tell

that the establishment respects the building and will in turn respect its guests.

Menus online or on paper? Paper. If I’m reading a menu online I might as well get it delivered to the house.

Karaoke or pub quiz? Being the singer that I am, I would have to vote for pub quiz! Last time I sang karaoke I was told to sing tenor. Ten or twelve miles away!

Big night out or a meal with friends? I would definitely vote for the big night out as it saves on the washing-up. Being in central London means that there is always something new to try and something new to learn as well. You will always find a new way of doing something old in London.

Cash or Apple Pay? I didn’t realise Apple would pay for things for us! Most definitely would save my cash if they are so willing. But truthfully Apple or contactless payment is definitely on the rise and we see a lot more of it than guests carrying cash – could be argued that it’s a lot safer.

Packet of scratchings or Michelin stars? Easy, as I don’t like pork scratchings. I mean they are hairy!! How can people eat them?

Wear what you like or uniforms for the staff? Wear what you like. We hire the team on personality so why would we then restrict that by telling them how to dress? I can understand that some guests like the traditional experience of having all of the team behind the bar wearing the same thing, covered in branded logos, but for me the true service comes from personality and interaction.

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Welwyn Garden City Bridge Club teamed up with local pubs to play a charity competition for Isabel Hospice.A total of 96 people took part, raising £4,000. The 24 rounds of bridge were played between various venues including The Crooked Chimney, The Red Lion, The Waggoners and The Sun Inn. The money will fund the hospice’s team of community nurses for a week.

THE COLLECTION TIN What pubs around the country are doing to help good causes The Coach House Inn in Chester, held a quiz to raise money for local homelessness charity the Share Shop. The event, which also included a raffle, raised £698. The event was a sell-out, with many local businesses entering teams.

Hundreds of people enjoyed a charity fun day for Macmillan Cancer Support. Punters packed out Sovereigns in Portsmouth. It included a raffle and lots of fun for the family.

A Broadstairs pub celebrated its refurbishment by donating to the local branch of the RNLI. Neptunes Hall recently had a £135,000 overhaul and to mark the extensive refurbishment, Shepherd Neame chief executive Jonathan Neame presented a cheque for £1,000 to the Lifeboat charity.

A pub is bringing back a popular festival to raise money for St Richard’s Hospice in Worcester. The Drum and Monkey in Upton-upon-Severn hosted Woo Fest for the fifth year in a row on Friday, July 5, and Saturday, July 6. The festival was set up by Luke and Ria Simons in memory of their father John. Last year’s event raised more than £12,000.

A total of 114 pubs took part in a Spartan chariot cycling race, raising a whopping £61,500 for Cancer Research UK. Stonegate Pub Company’s southern division undertook the challenge on June 20. They completed the strenuous five-mile race around central and east London in full Spartan dress, while pedalling in teams of 10 on eight cycle chariots. The pubs in the southern region competed to win seats on one of eight chariots earlier in the summer. The pubs which raised the most money in their area were allocated a place on one of the chariots. Colin Hawkins, operations director for the south, said: “We’ve all been touched by cancer in some way in our lives, so we wanted to do our

bit as a division to raise money to help stamp out this awful disease. The pub teams and their customers are all behind this and together we intend to raise a big chunk for the cause.” Pictured are the team from the winning chariot, led by area manager Luke Jones.

Are you raising funds for a great cause? Let us know at editorial@inapub.co.uk

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WARRIORS PUBS 75 years on from D-Day, here are some pubs for war heroes 2

Pic: Cmglee / Geograph

Pic: Stephen Craven / Geograph

1. The Bluebell

Tattersall Thorpe, Lincolnshire Pennies jammed into the beams of this 13thcentury pub were left there by the airmen and women of the nearby RAF Woodhall Spa to pay for a pint on their return, which for many tragically never came. Perhaps the most famous of these were the 617 squadron – also known as the Dambusters.

2. The Royal Standard of England

7. The Trafalgar

Aldershot, Hampshire Known as “The Traf”, it hosts a mixed clientele of civvies and soldiers to this day. Recognised as the last traditional military pub in the town centre, it has a long history of serving pints to the Parachute Regiment, as the military artefacts that adorn the walls reflect.

3. The Grenadier

8. The Eagle

Belgravia, London Originally built in 1720 as an officers’ mess in the barracks of the 1st Regiment of Foot Guards. In 1818 it was opened to the public and named in honour of the Grenadier Guards, who had triumphed at Waterloo three years previously under the Duke of Wellington, himself a frequenter of the pub.

Shepreth, Cambridgeshire This pub was a favourite for “the few” – the Battle of Britain pilots who were based at nearby Duxford Airfield. More recently the pub has faced a battle for its own survival, having closed in late 2010. A campaign by locals, however, saw the pub reopen under new ownership in 2014.

5. Black Bull

Otley, Yorkshire The story is that this pub hosted Oliver Cromwell’s troops the night before the Battle of Marston Moor. The battle only lasted two hours but more than 4,000 men lost their lives and 1,500 were taken prisoner, in a victory for Cromwell.

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Nottingham Also staking a claim to be the oldest inn in England, this pub was allegedly established in 1189 – the year Richard the Lionheart called for a Third Crusade to the Holy Land. It is said crusaders and pilgrims would stop here on their journey to Jerusalem.

Beaconsfield, Buckinghamshire Claiming to be the oldest pub in England, this hostelry was a mustering place for the Royalists in the Civil War. It got its name as a thanks from King Charles II either for hiding his father during the war, or for allowing him (Charles II) to meet his mistress there.

4. The Plough

Pic: Ewan Munro / Geograph

6. Ye Olde Trip to Jerusalem

Cambridge Look up at the ceiling of this 17th-century pub to see the marks of the British and American airmen of World War II, who scratched, wrote and even burned their names, squadron numbers and aeroplane monikers on the plaster.

9. The White Buck

Burley, Hampshire Originally Holmehurst, – a country house built at the turn of the 20th century, during World War II the building was used by the Green Howards Second Tank Regiment as a hospital complex. Now a popular New Forest hostelry, its history is commemorated in a private dining room called “Howards Room”.

10. The French House

Soho, London Perhaps ironically, the first known landlord of this legendary London watering hole was a German chap. Come World War II, this pub played a crucial role in the French resistance. Members, including General de Gaulle, were said to have met in the pub. Indeed, his famous speech “A tous les Francais” is said to have been written there.

04/06/2019 04:09

time at the bar

HAIR OF THE DOG Tales of the unexpected from the wonderful world of pubs Let it all hang out

Pulpit in the pub

the dress code. fairly relaxed approach to Most pubs tend to take a s, in Soho, rse Ho & Norman’s Coach But none more so than be granted a to b pu t firs n’s e Londo which has recently becom nudist licence. , which is a nsual”, reports the Metro All nudity will be “conse time you any ff bu the in re bowl in the relief. And you can’t just l be pre-arranged. please – nudist events wil d a naked to nudity, having release er The pub is no strang ff. sta regulars and charity calendar featuring tryreal need and despair and of es tim in this ‘There is on diti tra of value - great British ing to defend something Travel. Alastair Choat told CNN rd dlo of stripping off,’ lan e aus bec on, ff sta right ‘You do have to have the be comfortable with to e hav m tea the y usl obvio you, when you do it. But to be honest with 20 minutes no 15, 10, r these things, afte one notices any more”.

When Irish eyes are focused Ah, the Irish. They just love a drink, don’t they? To be sure, to be sure. But not all of them love an alcoholic drink. At least that’s what owner Vaughan Yates is banking on, as he opens The Virgin Mary, the country’s first alcohol-free pub. Vaughan believes he has found a gap in the market. Around a quarter of Irish adults are teetotal, he argues, and uninspired by the soft drink range in traditional pubs. Late in the evening, he points out, pubs become noisy and chaotic. “Here,” he told The Guardian, “you can still be having a conversation at 10 o’clock and still making sense.” The pub will serve a range of nonalcoholic cocktails, wines and spirits, while Chilled Raven Nitro Coffee poured from a stout tap is intended as a convincing substitute for Guinness – at least in terms of appearance. “Top o’ th’ morning” might ring a bit truer after a night in here.

The church and the pub used to be the twin pillars of the community, but the struggles of both in recent years have been well documented. So it’s nice to see them helping each other out now and again. A few weeks ago Revd Rob Farmer was officially licensed at The Punch Bowl in Worcester. The vicar has been holding services in the pub’s skittle alley for five years, after the demolition of Holy Trinity & St Matthew’s church left the congregation with nowhere to worship. It’s not the first time there has been crossover between the jobs of serving two different kinds of spirits. In 2019 Brentford licensee Lee Bartlett and Reverend Derath Durkin took part in a job swap in the hope of boosting their respective flocks. And in 2012 landlord Joe Roberts left The Brown Lion in Birmingham to become a verger.

Put it on my bill Many a pub welco mes dogs into th e bar, but how m regularly patroni any are zed by a goose? Granville the Ca has become a fa nada gosling vourite with punt ers at the Kinmel Ar ms in Llandrynog , Denbighshire, af ter farmer Nigel Greaves fo und him abandoned and took him under his wing. “There was noth ing in the rules to say you couldn’t take a goose in,” Nige l told the BBC. “He’s be en accepted, the landlord thinks he ’s great. Current ly Granville makes his way to the Ki nmel Arms in a bag fo r life, but Nigel sa ys as he gets bigger he may be upgraded to a basket. “Or he may just come do wn the pub on a lead.

66 JUNE / JULY 2019

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