Inapub Magazine October November 2019 Issue 90 by inapub

inapub

Issue 90 October / November 2019 ÂŁ4.95 trade.inapub.co.uk

Kids these days the changing face of the family market

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One in five, five to nine-year-olds has been on a protest march. Known as Generation Alpha, they were all born after the launch of the iPad in 2010 and are by and large the children of “woke” millennials – and it shows. They are environmentally aware, try to make ethical choices and are challenging stereotypes. What is also showing is that pubs are failing to get to grips with these seismic changes happening in the family market and families aren’t always what you think they are. CGA stats suggest 25 per cent of 18 to 24-year-olds are parents, for example. It takes more than some frozen chicken nuggets and chips to please families today – Gen A and their parents are after ethically produced, quality food and drink as well as exciting and well executed activities. And there’s plenty of competition for family finances, as one of the licensees we talked to put it: “Just look at how organisations like the National Trust have geared themselves up for children.” Another missed opportunity in many pubs is the disabled market, so we’ve focused on how pubs with accommodation can – and should – be fulfilling this need. We’d like to do more on this in future issues, so if you any experience in this area then please do let us know via one of the contact details below, or via social media. We’d love to hear from you.

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this month The changing family market

drink Ciders

eat

play Halloween

stay Are your rooms accessible?

back-bar business The law on tipping

Party drinks

Winter warmers

Phileas Fogg’s local

Hot cocktails

Desserts

Beer & Food matching

Put on a German beer festival

Crazy golf

New draught drinks

62 time at the bar Top 10 pubs named after racehorses

Editor Robyn Black 1 1 ob nb ina

b co

Multimedia Journalist Ruth Scammell 88 8 8 th ina b co

Contributors Matt Eley, Richard Molloy Production editor Ben Thrush 81 1 ben ina b co

Chief executive Barrie Poulter 81 ba ie ina b co

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Sales manager Katy Robinson 88 8 8 at ina b co Subscriptions trade.inapub.co.uk/magazine 8 1 1 8 s bsc i tions ina b co 12/10/2019 11:00

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POSTCARD from the pub frontline

NOVEMBER / DECEMBER 2017

When landlord Nigel Smith organised an event in honour of his name, he had no idea how much impact it would have. The event saw 435 people from across the UK and beyond come together at The Fleece Arms near Evesham, Worcestershire. It was organised after Nigel discovered that there were no babies given the name Nigel in the year 2016. He said: “I knew that the name was dying out so I thought we had better celebrate it before we all disappear! It was just an idea of a get together with people of a much maligned name to celebrate our Nigel-ness! “It just snowballed. The fact that with a few weeks notice we got 435 people is amazing. “One of the problems we have is it’s really hard to keep making things happen and to make the pub work. Many pubs are going out of business. So anything that’s going to drive

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business and create a bit of interest reminds people that we 5 are there. It breathes vitality into the business.” People who weren’t called Nigel were invited along but they had to wear a badge that said “not Nigel”. During the event, around £1,000 was raised for the British Heart Foundation. One man travelled all the way from Texas, USA. After hearing about the event on social media, his girlfriend organised a crowdfunding campaign to fund his trip. “The whole thing just captured people’s imagination,” Nigel added. “In today’s terrible times, what was great was the sense of togetherness and community. People were talking about where people were from. It reminded me of what the English pub is all about, which is talking to each other and coming together. That’s how things used to be and still are in many local pubs.”

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IN THE TRADE THIS MONTH Grass roots sports get £40m in pub cash Pubs contribute £40m a year to grass roots sports, according to a new study — an average annual donation of £1,025 from every pub in the land. “That kind of help plugs the funding gap and enables thousands of people across the country to play the sport they love,” said Des O’Flanagan, co-founder of PubAid, which commissioned the research.

Beer best... but ale struggles to keep its cool Beer is officially Britain’s favourite drink, with 8.5 billion pints sold last year (new British Beer & Pub Association figures), but the latest Cask Report shows real ale continues to struggle, with the average number of cask brands on the bar falling from 4.4 to 2.8 in two years. Temperature was again flagged as one of the issues for the category.

TOP STORIES ON TRADE.INAPUB.CO.UK Landlord takes out real ale taps as punishment to punters A publican’s plea to keep pubs open 87% of consumers choose to watch sport from the sofa instead of the pub Could you sell cask at £10 a pint?

EP and WMT establish tipping kitemark A kitemark to provide clarity on tipping practices in the hospitality sector has been created. EP Business in Hospitality and WMT Troncmaster Services have set up an industry body to monitor and accredit best practice for tipping and service charges. More on tipping on p58-9 of this issue

Hospitality wages outstrip NLW increase The National Living Wage (NLW) will rise to £10.50 by 2024 for those aged 21 and above but research shows average hourly wages in the hospitality industry are on track to hit £10.60 over the next five years. Fourth Analytics data shows hourly wages for hospitality workers outstripped the annual NLW legislative increases since its introduction in April 2016.

Singer Nick Jonas launches a new brand of tequila

Otley pubs fly the flag for UCI Cycling Pubs in Otley got together to celebrate the UCI Road Cycling World Championships, which took place in the area this autumn. The town’s pubs and bars each adopted a nation, translating their names and flying the flags of different countries. Pictured are licensees Mel Green and Malcolm Hughes from The Black Bull with mascot Mr Pinty. The pub turned Spanish for the occasion, becoming El Toro Negro and flying the Spanish flag. Participating pubs also offered themed food and drinks, as well as special events including screenings of cycling films, rideouts and visits from dignitaries of their respective adopted nations. “The Pub Nations celebration is a great way to celebrate Otley’s reputation as both a famous pub town and a famous cycling town,” said town mayor Peter Jackson, himself a former publican

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ers

ofa

this month.inapub THE WAY I SEE IT NICK GRIFFIN

TWEET ALL ABOUT IT

Licensees need someone to fight their corner

CAMRA has called for a reduction on draught beer tax, which it says will help keep beer affordable and keep pubs open. The move got mixed reviews in the Twittersphere…

I have recently set up The Licensees Association, a new organisation to represent the interests of licensees nationally. Why do we need such a thing? Publicans are righty proud of their own ability to negotiate with suppliers, landlords and tip-toe through the legislative minefield all business faces. Don’t other associations already exist? Don’t they cover this? I’m sure it will come as a surprise to many but the answer is “no”. The British Institute of Innkeeping is a charity and is restricted in what it can do, UK Hospitality has never represented independent publicans and since the demise of most of the old Licensed Victuallers Associations we are left with a patchwork quilt of regional representation. All of the above do fantastic work and The Licensees Association won’t undermine any of it. But we do want to ensure there is genuine support for all in our industry, no matter where they are or what circumstances they face. Having been at the sharp end myself recently with several market rent only claims (none of which ended up with a free-of-tie deal) I was amazed by the lack of support. Faced with declining on-trade sales, the national uncertainty that is Brexit and the real squeeze on the bottom line of our sector, there is a real need for your voice to be represented. We are already campaigning on business rates, beer duty, an end to RPI, helping members negotiate rents and disputes. It’s not all campaigning — we will be bringing a range of benefits and supplier deals you can tap into. Drop us a line, it would be great to have you on board.

Complete and utter waste of time with the vast difference on what licensed premises charge for the same product, what the hell has the beer tax to do with assisting? The ones selling it cheap will sell if cheaper. Far better to sort the ludicrous rates based on turnover not m2. @theroyalpub2013 If you look at the increases a licensed premises faces on a yearly basis they most likely lose on average profitability by just adding the duty increase every year so when the beer duty decreases they might just get a bit of relief. There is always ’Spoons if you want cheap. @JensMagnell Love real ale, but this is yet more bureaucratic nonsense from CAMRA. @AndrewBeckett The UK has 3rd highest beer duty rate in Europe. It’s 3X the average & 12X higher than certain countries! Sign the petition 2 cut beer tax 1. Finland 80.6p 3. UK 54.2p 8. Netherlands 19.1p 16. Belgium 12.1p 26. Germany 4.7p @KingsHeadGin

Nick Griffin is chief executive of The Licensees Association and ran Pleisure Pubs for 27 years. Anyone interested in joining the new organisation should email nick@ licensees.org

34,643

Number of businesses that were subject to a TripAdvisor ranking penalty last year for posting fake reviews TripAdvisor

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Brew City

Hot Snacks could bring an extra £8.1m into the pub trade, according to McCain Foodservice Solutions, which has just launched this new range. Brew City was launched in the US more than 20 years ago and comprises eight hot snacks, including IPA Fries, Mac n Jack Bites, Onion Straws and Frickles (fried pickles). All have been matched to beers to help encourage drinkers to stay longer and spend more in your pub. www.mccainfoodservice.co.uk/beermunch

Martin Frobisher’s Fantastical Fusions

These “punchy” fruit fusions are a blend of fruit juices and water to tap into the growing alcohol-free market. Apple & Raspberry, Apple & Mango and Passionfruit & Orange variants make up the range, all of which are made not made from concentrate and contain no nasties. sales@frobishers.com

Christmas ice cream

Stuff

What’s new in the pub this month

Enjoying ice cream on a hot summer’s day is now a distant memory but ice cream fans need not despair – New Forest Ice Cream has announced a range for Christmas. There’s chocolate sorbet for dairy-free diners, chocolate orange ice cream to remind you of your favourite stocking filler, as well as mince pie, cinnamon, whisky & orange, vanilla pod and Champagne flavours. 01590 647 611

Bobby’s Schiedam Jenever

Dutch jenever, made with five spices from Indonesia, best served neat – so we hope it doesn’t give you amnesia. It’s also good with ginger ale and a mint sprig though, so you should be OK. Its sister gin – Bobby’s Schiedam Dry Gin – is also made with exotic spices and both are inspired by the two founders’ grandfather who emigrated to Holland in the 1950s, but missed the taste of Indonesia. spiritcartel.com

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this month. Jägermeister Cold Brew Coffee

Jägermeister + cold brew Arabica coffee + cacao = a “new ice cold shot experience”, says brand owner Mast-Jägermeister UK. This new Jägermeister been launched in time for the crucial Christmas party season when people are 47 per cent more likely to try new drinks, according to the company. 0203 189 9500

Country Range Curry Pastes

Nothing says “Twixtmas” like a really annoying person turkey curry, so warm up your punters with a version made with these new curry pastes. All are allergen free and are a crowd-pleasing quintet comprising: Tandoori, Korma, Tikka, Tikka Masala and Madras. “Indian food is one of the UK’s most-loved and go-to cuisines, so operators serving curry dishes on their menu must ensure they stand out from the crowd with the most flavoursome sauces and pastes,” says group brand manager, Vasita Jantabutara. www.countryrange.co.uk

Hobgoblin

At a certain age many people fancy a bit of a makeover. It’s no different if you are a goblin, it seems, with Hobgoblin getting its first new look in its 31-year history. The new design is all about making the brand accessible to new drinkers and shifting from a mischievous Halloween beer to a year-round cheeky pint. While the Hobgoblin Gold, Hobgoblin IPA and Hobgoblin Ruby will remain, there’ll be some new beers for the range too including a session IPA, an American amber and a stout. What’s the matter lagerboy – afraid of the new look? www.wychwood.co.uk

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Stowford Press Cloudy

Old Speckled Hen

They say beautiful sunsets need cloudy skies and so cider brands need a cloudy cider these days it seems, with the cloudy category up 1.1 per cent in value to £72.1m, according to CGA. This one is the latest addition to Westons Cider brand Stowford Press and is aimed at younger drinkers and women. The four per cent ABV cider is described as “lightly carbonated, medium sweet (and) sessionable.” 01531 660 233

It’s a classic real ale brand but did you know 90 per cent of “The Old Speckled ‘Un” is drunk from a bottle or can or as a keg beer? To reflect this, brewer Greene King is relaunching the brand with “a fresher, cleaner and more contemporary look.” The revamp, which includes new fonts and glassware for pubs, will be supported with advertising and sampling. 0345 850 4545

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What the kids are into by ROBYN BLACK

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Lots of venues score well on quality, lots score well on being familyfriendly. Very few score well in both, and that’s what today’s parents are looking for

these days

You might think pubs have cracked the family market, but children are changing and the industry isn’t keeping up. Take my eight-year-old for example. She stresses about straws (and single-use plastics in general). She’s really into rugby and wears pink. She likes playing Minecraft and making dens in the garden. She is, in short, a perfect example of a Generation Alpha kid (people born between 2010 and 2025). This is backed up by new research from comic The Beano (yes, it’s still going). Its insights team – Beano Studios – recently ran a study on Generation Alpha (Gen A), surveying over 2,000 kids and their parents. The results show that today’s under 10s, despite being born after the iPad was launched, are returning to more outdoor and traditional pursuits such as climbing trees and knitting. When they do use technology they use it to build and create, rather than passively watch; they are very accepting of individuality and push against gender stereotyping (hence wearing pink and playing rugby), and are activists in the home – using their “pester power” for good causes such as making more environmentally friendly choices.

Generation Alpha by numbers 98% like to play outside 19% have taken part in a march or protest on an issue they care about 42% enjoy handicraft activities like knitting and crochet 62% are spending time with older people (e.g. grandparents) every week 58% feel their gender doesn’t matter 47% enjoy tinkering with electronics 40% of six to 14-year-olds visiting Beano.com feel it’s their

More crucially for businesses, this generation is having a huge influence on the decisions their parents are making - and their parents are mostly avocado-munching millennials (apart from me, I’m older), who contribute one-third of restaurants’ annual revenue and spend 13 per cent of their annual income on eating out. Not a market to miss out on.

Bridge the generation gap

Helen Gilmour is director of insight at Beano Studios and she says pubs are going to have to change if they are to attract this group. “I really think there’ll be more opportunities for family-friendly spaces where adults and children can play together,” she says. “Look at all the experiential opportunities such as Harry Potter World; ball parks opening for adults in the evening; [assault courses] Tough Mudder and Mini-Mudder – this merging of the generations is something to build on to create much more rounded family experiences and the opportunity to build on memories.” She warns against trying any quick fixes for this market, however. “They appear to display a much higher level of critical thinking [and] they will interrogate narratives, so claims need to be backed up. Sustainability and environmental concerns are high on the agenda for Gen A. Already one in five, five-to-nine-year olds have been on a protest march.” In other words, be prepared to walk the walk. Overall, this all sounds perfectly placed for pubs to take advantage of – and yet thus far, we are failing to do so.

responsibility to save the planet.

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this month.

The Stags Head

Goosnargh, Lancashire Winner of this year’s Star Pubs & Bars award for Most Family Friendly Pub, licensee Martin Sanderson and his wife Rowena took on the pub two years ago after they’d spotted a gap in the market for a premium family dining venue. “Outside we have a football pitch, a play area, chickens [below], garden games and a big bouncy castle – weather permitting,” he explains. “Inside we have a games table full of board games and puzzles for all ages and we offer all the children, not just colouring in sheets but paper mini-chefs hats they can decorate. All our events are child friendly – we run a traditional sports day [pictured] over the May Day Bank Holiday, for example. We hold events aimed specifically at kids too, such as our Breakfast with Santa in December, which we hold between 10 and 12pm when we would otherwise be closed. A kid’s entertainer dresses as Santa and we buy 99p selection boxes as gifts; we sing carols and have games and we charge £6 a ticket. We do a similar event for Easter too. We offer two menus – Mini Diners for children of six and under and a Junior Diner menu for six to 12-year olds. Drinkswise we offer cordials with soda, flavoured milk and the usual fizzy drinks all served in mini-milk bottles with paper straws. We’re looking at developing a way to allow kids to order their own from an iPad menu, as well, to let them build their own meals.”

As Karl Chessell, business unit director of on-trade insights firm CGA points out, there is a “quality gap” when it comes to family pubs. “Our research shows that while there are lots of venues that score well on quality and lots that score well on being familyfriendly, very few score well in both and that is what today’s parents are looking for. “The choices their parents make are important to today’s kids, particularly those choices around health and sustainability, and we are seeing those preferences come through. For example, 92 per cent of con-

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sumers who are parents avoid single-use plastic when purchasing food-to-go, versus 90 per cent of non-parents. Eighty-nine per cent of parents think it’s important that the brands they visit invest in the local community, versus just over 80 per cent of nonparents. So, it’s important to everyone, but more so in families than it used to be.” There are some pubs that are hitting the target for this market, however, and the rest of the industry would do well to learn from them. Karl points to Hickory’s Smokehouse, an 11-strong chain that prides itself on

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The Bell Inn

Broadheath, Worcestershire “There’s a lot more competition for the family market now and not just from other pubs – look at how organisations like the National Trust have geared themselves up for children,” says licensee Lyndsey Davies “In the garden here we have three play huts, a play area, a sandpit, Little Tykes cars, lots to keep the kids happy. But in the winter we have to work a bit harder and have invested in things like activity packs, so we are going beyond just colouring in.” The Ei pub also offers a “kids eat free on Fridays” deal, which runs from 5pm until 7pm and family-friendly events such as

the pub’s Christmas bash, complete with snow machine. Food is an area where Lyndsey has found she needs to go above and beyond to compete now as well – gone are the days of frozen chicken nuggets & chips. “We do offer chicken nuggets and things that go with chips and beans but we make it all ourselves from quality ingredients. Lots of kids go for pasta dishes these days and we are experiencing more requests for vegetarian and vegan kids’ food, which we do offer. As parents ourselves we found too often we had to compromise between great activities for the kids and quality food. Here we do both.”

its VIK (Very Important Kids) offer. This includes a menu created in collaboration with parents, outdoor play areas and events such as Character Breakfasts, where children can meet a favourite from films or TV. “It’s a very child-led business, so even when they show what might be considered an event for grown-ups, big sports matches for example, there’s an emphasis on the children and it being for the whole family,” Karl says. Other independents tapping into the market include the The Stags Head in Goosnargh, Lancashire and The Bell Inn in

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Broadheath, Worcester, which you can read about in the case studies on these pages. The Beano Studios study shows that by 2025 we will have reached “peak Gen A” with two billion of them globally, and this is a generation that is already showing all the signs of one that acts on its likes and dislikes. Beano Studios’ Helen point to YouTube star James Charles, a Gen A favourite, who lost three million of his subscribers in a couple of days in reaction to what was seen as ungrateful behaviour. You have been warned.

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FAMOUS FOR STEPPING BACK IN TIME Ruth Scammell travels back to the Victorian era with Phileas Fogg

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When you walk in, it’s like walking into the book. That’s what we’re trying to achieve and promote to the guest

Walking down a busy street in London’s West End, you can’t help but be drawn in by the stunning display of flowers adorning the entrance to Mr Fogg’s Tavern. Once you go inside, you are transported back to the Victorian era. The warm oak panelled interior is filled with 18th-century artefacts which adorn every inch of the walls and hang from the ceiling, while the bill of fare boasts the finest roasts, ales and peculiar punches. Staff in traditional overalls will serve up real ales, batch brews, “mother’s ruin” gin cocktails and grog in traditional tankards and pewter cups. It’s a character pub which draws in all sorts of crowds, whether for an after work pint or a pre-theatre cocktail. The pub also hosts events, including gin masterclasses and a cockney singalong every Thursday. There’s bottomless brunch on Saturdays and roasts on Sunday’. So what is it about Mr Fogg’s Tavern that draws in so many punters? Jay Sebode is manager of the pub. “There’s a lot of competition,” he says. “There are beautiful places and there are other Victorian pubs. But what I think makes us different is that we completely embrace the Victorian theme. We make it a statement. “When you walk in you have that feeling like you are stepping back in time. The decor is really what takes you away from central London. “It has a steampunk vibe to it. It’s immersing the guests in our world. “People are wowed – it’s an experience. Even if you come for a pint of lager as you can anywhere else in London, you get an experience.”

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The pub is one of six pubs owned by Inception Group. Mr Fogg’s Tavern is named after Jules Verne’s fictional explorer, Phileas Fogg, who went Around the World in 80 Days. It has an “upstairs, downstairs” theatrical theme with a Victorian tavern on the ground floor and a refined gin parlour and salon upstairs. “When you walk in, it’s like walking into the book. That’s what we are trying to achieve and promote to the guest,” Jay adds. “The way we dress is part of the theme and the decor and the experience. It helps the staff to be in character. We encourage the staff to be outgoing and over the top to create the experience and wow the guests.” Food is sold at lunchtime and throughout the day, with lots of sharing boards and platters on offer. But the pub’s main focus is on its drinks. “It’s so busy at night that we push the tables to the side. We are less of a restaurant and more of a bar,” says Jay.

Flowered up

The pub’s biggest stand-out feature for people passing-by is its stunning display of flowers, which change with the seasons. People stop to have their photograph taken, and share it on social media. “Every single person that walks past at least has a glance at the pub. We must be one of the pubs that has the most pictures on Instagram. It definitely draws people in, says Jay. “I look at the comments and people say “I would love to go there next time I’m in London”. “The footfall is so high here. We run surveys on social media and a high percent-

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this month.

Mr Fogg’s Tavern

(the fictional version)

age of the attraction is the flowers. “We change the flowers twice a year. We want to be a bit different. We want to create something that’s going to turn heads. It’s a challenge because every year we have more to compete with. “It’s one of the best streets in the world in terms of footfall. Our crowd is really mixed. We have the after-work drinkers and we really like that. “If people just want an easy pint they will go to a traditional or a chain pub. But some of the others, they want to come here for something special.” The pub also does also have its regulars. One 82-year-old chap makes a special journey to the pub from Battersea. “He says it’s his local,” Jay adds.“He comes all the way here[ about 3.7 miles] because he loves the atmosphere and he loves the staff.

Whilst travelling Around the World in 80 Days, Phileas Fogg receives the news that his beloved aunt, celebrated actress, Gertrude Fogg, has passed away and made Mr Fogg the sole beneficiary of her estate, including her enchanting pied-à-terre on St Martin’s Lane. Duty bound to honour his aunt’s dying wish, Mr Fogg permits her housekeeper Fanny McGee, to create a ‘tavern’ for her friends and theatrical acquaintances downstairs, whilst keeping the upstairs parlour as a much needed refuge for himself and his friends.

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RICHARD MOLLOY The pub is a great place to unwind. The beauty of the pub is often not what it is, but what it’s not: It’s not work where your boss pulls your strings, or home where the kids push your buttons. You’re not gripping a steering wheel silently pleading with lights to change colour or on the top deck of a bus trying to remember that you too were once young as the teenagers in front of you swear loudly about that bitch on Love Island. The pub is different.The pub is yours and you’re different when you’re there. Think about it. Where else would you tell a joke to a complete stranger? In the supermarket queue? To the person filling their car up next to you at the petrol station? No. You’re different in the pub. You’re different in the pub because you’re allowed to be you; you’re allowed to be the foolish version of you that you don’t allow yourself to be in the street. You’re allowed to be foolish because you know for a fact that everybody else in that pub has made a complete arse of themselves in there before and been forgiven for it. Obviously there are limits and unwritten rules to acceptable dickishness and many people get it wrong. You can’t simply walk into a pub as a stranger and attempt to start a sing-song – I mean, we are British after all! You also can’t expect to be a newcomer and immediately strike up conversations with everyone. Oh no, this is very suspicious. We immediately assume that you’re only here because you’ve been kicked out of the pub round the corner, presumably for annoying the regulars by immediately attempting to strike up conversations with everyone. Real acceptance into the inner sanctum of the regular pub crowd takes time and patience. Here’s a quick guide: 1. Find a pub where most people sit around the bar. 2. Pick a barstool on the edge of where you perceive the regulars sit. 3. Take a newspaper – you don’t want to seem like you need them to entertain you. Do not take a book. Repeat. Do not take a book.

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Real acceptance into the inner sanctum of the regular pub crowd takes time and patience. Play the long game and you will be rewarded

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

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This scares people and will set you back hours in your mission. 4. Drink. Read. Do not speak to anyone apart from ordering your drink; If someone strikes up a conversation with you then go with it, but try and gauge the social standing of the person speaking to you. The last thing you want is to be used as Boring George’s latest distraction. This will also set you back hours. 5. Repeat this until the regulars start to acknowledge you. A nod is a good start. It’s important to come in at the same times every day/week so as to interact with the same people. This way will also mean you’ll likely be served by the same member of staff. Building up a rapport with them is an essential part of the process. 6. Try not to look like a copper. If you follow these six simple rules then you should be considered a regular within about a dozen visits. It’s important at this point not to push it; don’t try to alter the dynamic too much. Ease yourself in and get to know names. Don’t go flapping Facebook friend requests around like confetti or inviting everyone to your barbecue – you’re at least a year away from that. Wait. Play the long game and you will be rewarded with sanctuary, peace, gloriously glib humour and a human shield from the ridiculous behaviour of those in the outside world.

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drink ON THE BAR

Espresso Martini Martini-style drinks are shaking and stirring up the cocktail market at the moment, according to the trend-watchers. They are in growth across the board, as people begin to shift to shorter cocktails generally (the Old Fashioned and the Negroni are now the number one and number two cocktails globally) and in the UK the Pornstar Martini (or perhaps Passionfruit Martini, as we should now be calling it after the Portman Group recently upheld a complaint saying Marks & Spencer’s canned Pornstar Martini linked the drink to sexual success) is the number one cocktail. Did you know, in fact, that 15 per cent of all mainstream cocktails sold in the UK on-trade now are Pornstar/ Passionfruit Martinis? RIP Mojitos. Meanwhile, coffee has spent the last few decades cementing its place as a high-street habit, so it’s no surprise that when these two met in the Espresso Martini, the resulting drink became a UK favourite. It now resides at number seven in CGA’s Top 10 Cocktails chart, up two places on last year, and with Christmas on its way, this creamy, caffeinated cocktail would seem like the perfect pick-me-up to offer your pooped punters.

Traditionally it is made with vodka, espresso and a coffee liqueur such as Kahlua or Tia Maria — or even the new coffee Jägermeister (see page 9). Shake well over ice and strain into a Martini glass, garnish with coffee beans (chocolate coated for an extra treat). Or make it simple using pre-mixes from the likes of Funkin and Finest Call. Research shows pub-goers do like to see seasonal serves, especially at Christmas, though — Pernod Ricard figures put this at more than half of people — so it is worth looking at some festive twists. The bods at Pernod Ricard suggest a Chocolate Orange Martini or a Chai Latte Martini but a quick internet search will provide plenty of further inspiration for shaking and stirring the Espresso Martini up in time for Christmas.

COMMERCIAL BREAKDOWN

JÄGERMEISTER • Spirit of Halloween One in five 18- to 34-year-olds celebrated Halloween in the on-trade last FENTIMANS • Wild Garden year, according to CGA stats, and this Fentimans has not only launched a pineapple and year Jägermeister is giving out 1,500 cardamom-flavoured variant (Tropical Soda) but has also ploughed £1.2m into the biggest marketing push in its history as it tries to themed point-of-sale kits to help them “convert more consumers from mass market to premium soft drinks and mixers”. have a fang-tastic night. THATCHERS CIDER • Women’s sport in Bristol The cider-maker is strengthening its ties with Bristol sport through two partnerships, teaming up with Bristol City Women football club and Bristol Bears Women rugby club.

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PROMOTIONAL FEATURE

DRINK OF THE MONTH in association with

St Peter’s Whisky Beer Whisky and beer in one bottle — have all our Christmases come at once? This offering is a collaboration between The English Whisky Co. and St Peter’s Brewery, which is made by adding a measure of whisky to the brewery’s golden beer to create a 4.8 per cent ABV brew that is described as having smoky overtones and aromas of peated malt. stpetersbrewery.co.uk englishwhiskyco.co.uk

Cîroc White Grape

With sparkling pink drinks set to be big again this Christmas, why not make a Kir Royale with this limited edition festive version of French vodka Cîroc? Distilled five times for an “opulent, silkysmooth feel”, all you need to do is add 20ml of it to 10ml of Crème de Cassis in a flute glass and top with Champagne. Voila. diageo.com

Look out for... Cockburn’s

Nothing says Christmas more than getting out the Port and this classic brand is celebrating with a fresh new look. The designs are based on vintage Cockburn’s labels from the turn of the 20th century and feature rhyming couplets to resurrect the “playful Cockburn’s humour, while engaging and educating consumers about the wine”, says Johnny Symington, chairman of Symington Family Estates, which owns the brand. 01442 866 592

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Callebaut and Van Houten

Half of Brits say they couldn’t live a day without chocolate, so you’d better give it to them — perhaps in the form of this new range of hot chocolates from chocolate specialist Barry Callebaut? Available in milk, white, dark and gold caramel chocolate variants and all made from Belgian chocolate, we reckon it’ll be enough to tempt even the non-chocoholic half (who are these people?) 01295 224 700

EL FREDO

From classic recipes and modern twists to sophisticated, alcohol-free mixed drinks, there has never been a better time to experiment. Cocktail curiosity presents a massive opportunity for operators to create new, premium drinking experiences. Whisk(e)y represents around 17% of ontrade sales and, according to CGA, value is going up while volumes are going down. Scotch whisky remains a stalwart of the backbar, but both the Irish and American whiskey categories are enjoying a resurgence – especially among younger consumers. Bourbon by definition has to be matured in a first-fill American oak barrel, which imparts a tell-tale, rich vanilla flavour to the spirit. American whiskey also has the added advantage of being a key ingredient in several famous and classic cocktails, like our El Fredo cocktail. Sweet amaretto combines with the burnt caramel notes of bourbon and Pepsi Max to create an indulgent after-dinner drink. For more recipe inspiration, visit

www.sensationaldrinks.com Ingredients • 25ml Bourbon •25ml Amaretto •100ml Pepsi Max •1 dash Angostura Bitters Method • Fill a tumbler with cubed ice. • Add the amaretto and bourbon. • Top with Pepsi Max. •Add a dash of Angostura Bitters. •Garnish with a fresh cherry, cinnamon stick and orange peel.

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by MATT ELEY

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The biggest mistake we see operators make at this time of year is not dedicating enough space to premium, innovative brands

Steps to cider success Cider: the summer drink that we all forget about as we head towards Christmas, save for the odd bowl of mulled stuff on the bar, right? Wrong. Cider is an all-year round drink. Here’s how you can maximise sales when winter comes calling. 1

Make the most of Christmas

Let’s start with the most obvious sales opportunity. Cider, like most other drinks, does well over the festive period. According to CGA, the three months leading up to last Christmas and new year accounted for 22 per cent of all cider sales in 2018. As Rob Sandall, on-trade sales director at Thatchers Cider, says: “That amounted to a whopping £423m of sales. “The British consumer is looking to trade up for taste, heritage and provenance – premiumisation offers publicans a clear opportunity to grow their sales.”

Premiumise your sales

Get crafty

Which brings us nicely to the ‘P’ word. It’s a common trend across the ontrade that customers are keen to spend a little extra on something special, and not just at Christmas. In fact, Westons head of business development, Darryl Hinksman, says missing out on this market is a massive wasted opportunity. “The biggest mistake we see operators make at this time of year is not dedicating enough space to premium, innovative brands,” he says. “These provide consumers with a clear trade-up opportunity and can help to drive outlet value sales.”

The P word segues neatly to the C word. What craft has done for beer it is doing for cider too. David Sheppy, master of cider at Sheppy’s Cider, says: “As well as accommodating the latest trends in the market, licensees should be focusing on high-quality products. A major opportunity for operators is the popularity of craft cider, in line with the growing popularity of craft beer.”

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drink.

Showcase seasonal flavours

The sweet and refreshing flavours your customers go for in the summer months may not be what tantalises taste buds in the winter. David continues: “While light, refreshing and fruit flavours are popular throughout the summer, when it comes to the types of alcoholic drinks consumed during the festive period, we see a considerable shift towards warmer flavours with notes of seasonal spices.” Darryl at Westons adds: “Apple cider continues to dominate in the on-trade with a 60 per cent share of the market and, whilst flavoured ciders still play a part in the category during the winter months, consumers may be encouraged to experiment with slightly different flavour profiles – like spiced ciders.”

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Align with ales

Tradition and evidence suggests ales also do well at this time of year, but cidermakers, not surprisingly, say this should not come at the expense of cider. Rob at Thatchers says: “Too often we see landlords removing cider taps to make way for seasonal ales, as they wrongly assume people don’t opt for cider in the winter. We’d say maintain your range of ciders throughout the year – offering as good a range as you would in the summer. “Keep consumer interest strong by highlighting tasting notes, and suggesting pairings with food on your menu.”

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THE UKâ&#x20AC;&#x2122;S BESTSELLING FRUIT CIDER BRAND NOW ON DRAUGHT

DRAUGHT FRUIT CIDER DRINKERS PREFER KOPPARBERG.

AVA I L A B L E N OW CGA data, 08/09/18. CGA, total Draught Cider, 08/09/18. CGA, Packaged Cider, MAT TY, 08/09/2018. Gusto, Brand Tracking, June 2018.

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PROMOTIONAL FEATURE

‘Embrace multiple draught options for fruit cider’ ANNE CLAYPOLE CATEGORY CONTROLLER, KOPPARBERG UK

“

61 per cent of consumers are more likely to drink more cider in the autumn and winter if there is a seasonal flavour

Add variety

Go big on autumn events

As well as spicing up the flavour, you can spice up the range too. Kopparberg brand manager Rosie Fryer says: “According to Mintel, 61 per cent of consumers are more likely to drink more cider in the autumn and winter if there is a seasonal flavour or variant.”

Christmas is the biggie but there are other opportunities to boost those cider sales in the next few months. Rosie continues: “We see peaks in cider drinking occasions across Bonfire Night and Halloween. Whilst these are definite spikes in the winter consumption calendar, they still fall behind the week leading up to Christmas.” Brothers will also be looking to maximise the opportunity presented by key events. Nicola Randall, senior marketing manager at Brothers Drinks, says: “Brothers will be kicking off the autumn/winter season with a number of Halloween festival partnerships, serving Toffee Apple cider to party goers up and down the country, as well as being present at a range of Bonfire Nights with our very own curious take on mulled cider.”

Draught cider is seeing strong growth with fruit variants leading the way. Given current growth rates, CGA predict the fruit cider category to be bigger than apple by 2020. Whilst we see the current draught fruit cider marketplace dominated by a few key players, there’s certainly enough space for a premium option to sit alongside – particularly as consumers are willing pay more for a brand considered to be a premium alternative. Over half of all UK cider drinkers in the on-trade would choose Kopparberg over any other brand, if available. Only a third of all cider drinkers would choose our next biggest competitor, highlighting the importance of stocking the brand. Operators should start to embrace multiple draught options for fruit cider– a lot like lager and beer, tiering your range is imperative and should be considered in line with the growth trends we are seeing in the category. Kopparberg Strawberry & Lime, now on draught, is primed to drive growth – the variant has more drinkers than any other cider brand. Currently merchandised alongside the UK’s bestselling dark fruit variant in a large managed group, we are not seeing cannibalisation but rather excitingly, the introduction of the lighter fruit variant is driving overall growth for the category whilst retaining a higher price point and driving increased profit for the outlet and group. Sources: CGA BrandTrack July 2019

Maximise Mulled Cider

Well, now you mention it… Mulled cider still fills the pub with the aroma and atmosphere of Christmas.

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Brothers Stormy Toffee Apple and Brothers Spiced Orchard, to inspire operators writing their winter drinks menu this year.”

10 Cater for Low and No

Rob at Thatchers says: “Mulled cider creates amazing theatre throughout the winter. The beautiful spicy aromas that an urn of warming mulled cider produces is most definitely an attraction throughout the colder months. “Thatchers will be supplying customers with urns and mulled cider sachets once again this year, starting from early October to encompass Halloween and Guy Fawkes celebrations.” David at Sheppy’s adds: “There is a noticeable uplift in sales of our Winter Spiced Cider around Christmas, as it acts as the ideal base for mulled cider. It is important for operators to make this option available to customers not only in December, but throughout the remainder of the colder months to really maximise the season.”

Make cider cocktails

Mulled cider is the “fail-safe” option according to Nicola from Brothers, but there are other ways you can spice up your cider offer. She says: “Introducing alternative drinks, such as cider cocktails, is a great way to get cider to appeal to a new market of consumers that may not have originally considered it. We’ve developed a range of cider cocktail recipes, including

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You might want to include some mocktails on those lists too because the well-documented rise in low- and no-alcohol drinks shows no signs of abating. Jerry Shedden, category and trade marketing director at Heineken UK, says: “Operators who fail to stock low and no products risk alienating individuals looking to reduce their alcohol consumption, or abstain completely and also groups which may have non-drinkers amongst them. They are more likely to go to another pub if they are not satisfied by the options available.”

11 Let them know

According to CGA, 67 per cent of cider drinkers admit that their decision of where to drink is impacted by the cider a pub chooses to stock. Nicola at Brothers says: “Using targeted social media posts and carefully placed point-of-sale around the pub will help to drive sales of cider, especially for those drinks available for only a limited amount of time.”

12 Forward-thinking formats

Cider drinkers tend to be formatloyal and are likely to know if they fancy draught or a bottle before they order. Therefore, bottles are an important option, particularly during those busy trading sessions. Jerry at Heineken adds: “Bottled cider formats are quicker to serve so help reduce waiting times during busy periods. This year, Bulmers Orchard Pioneers launched its new contemporary-designed 330ml bottles, offering consumers a smaller, easydrinking format in premium apple cider without the need to pour over ice.” Rosie at Kopparberg adds pubs should also consider multiple options for draught fruit cider. She says: “Tiering your range is imperative and should be considered in line with the growth trends we are seeing in the category.”

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

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Worth a shot by ROBYN BLACK

It’s not just the party people who come out at Christmas, it’s also people who rarely venture through your doors who go “out out” over the festive season, and the way Christmas falls this year means there’ll be even more opportunities for them to do so.

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A round of G&Ts comes with a big price tag but a round of shots means you can be generous without breaking the bank

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This year, December 25 falls on a Wednesday and means, with many people taking time off from the prior Friday, in the words of Tim Hawley, innovations controller at Jägermeister UK – “what could be the biggest weekend we’ve seen in a couple of years.” And one of the things people like to drink on a big weekend is shots. “No one ever buys one shot,” says Tim. “I believe the average number of Jägermeisters bought per round is 3.1 and that’s because they are about celebrating something together. Shots also tend to be bought on top of beers and wines etc, and so represent incremental value for pubs. They are also an impulse purchase, so promoting and suggesting shots can pay dividends,” he says. Offering shot packages are another way of maximising the opportunity. For example, a bottle or mini-bottles in an ice-bucket on tables makes for something

Be creative with your garnishes this Christmas. Think candy canes, cinnamon sticks; star anise etc.

different and are quick to serve for large groups, Tim suggests Even if you don’t sell much in the way

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of shots the rest of the year, Christmas is a good time to add them to your offer. “I always think shots work no matter where you are because it’s about getting your mates together and taking a moment without any distractions to make that memory,” points out Christian Sarginson, brand controller at Global Brands, home of the Corkys range. “You hear about Gen Z drinking

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far less but they still do shots for this reason – it’s also cheaper. A round of G&Ts comes with a big price tag but a round of shots means you can be generous without breaking the bank.” You can’t just serve what you always serve if you want to make the most of Christmas though – in shots as on the rest of the menu. As Christian says: “Licensees can’t stock the same range year

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Pre-mixed cocktails could offer a way to speed up service during busy periods

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Whilst core ranges are an absolute staple for operators, there is an opportunity to delight customers with premium products that offer a point of difference

after year, people will get bored and look elsewhere. Go on social media, see what’s out there in terms of drinks, pick a few that you can prepare and serve efficiently and tell people about it. A good-looking Christmas drink can make the difference between someone going to your place or somewhere else.” That doesn’t have to mean things get complicated – snap up one of the limited edition or new products that are launched at this time of year (Corky’s is getting a new watermelon glitter variant, while Jägermeister has a new coffee version, for example); invest in some new glassware, and be creative with your garnishes (candy canes, cinnamon sticks; star anise etc).

Cocktail Christmas

Cocktails are classic Christmas treats but can be a challenge during busy service for pubs that aren’t dedicated cocktail bars. Pre-batched cocktails have become popular in recent years even in top end bars, but pre-making large batches is harder than it looks, so pre-mixed cocktails could be the answer. “We’re starting to see a lot of pick-up for our canned cocktails,” Christian reports.

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“And for pubs we are developing a bag-inbox range of cocktails, called All Shook Up.” Over at Cellar Trends they are hoping their Finest Call cocktail mixers will plug this gap: “Consumers expect a consistent experience when ordering cocktails, so products such as Finest Call are a great solution. The ability to make cocktails in advance, to a high quality, will help drive footfall and sales,” says research and brand manager, Katy Carter. Early evening drinks are also more prevalent at this time of year and Diageo advises licensees tap into this with “light refreshing” drinks using Prosecco, gin and lower-ABV drinks. Its research (via Kantar) shows 46 per cent of under 35s are likely to order a mocktail, for example, and says most top-ranking bars now stock a non-alcoholic spirit to cater for demand. Adult soft drinks also have a place here,

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with one quarter of people who are looking to reduce their alcohol intake turning to this category, according to Coca-Cola European Partners (CCEP). “Premium and artisan options are helping to drive this growth, as people look for something special when visiting a pub, bar or restaurant,” says Amy Burgess, senior communications manager at the company. “Whilst core ranges are an absolute staple for operators, there is an opportunity to delight customers with premium products that offer a point of difference, such as our Honest Lemonade range that we brought out at the beginning of the year.” Christmas classics such as mulled wine and cider will also remain popular of course, while trend watchers are earmarking hot cocktails for this season of goodwill but that’s another feature – turn now to p32-33, if you’re interested.

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13/10/2019 18:32

Toasty tipples by ROBYN BLACK

For years having a hot alcoholic drink in a pub has come to mean a mulled wine or, more recently, cider. This year, however, hot cocktails are predicted to come up to the boil. Pernod Ricard’s recent Christmas forecast, for example, revealed that one in five people say they tried a hot cocktail last year and the company has earmarked the category for big things during 2019’s festive season. “We believe the rise in hot cocktails is due to the growth of Christmas markets, with mulled wine a staple part of the experience at these events,” says James Bremner, on-trade channel director at the company. “The weather in December is never guaranteed and therefore pubs can capitalise on this upcoming trend by serving hot cocktails consumers can enjoy inside.” Pernod Ricard has created a range of hot serves for its brands such as Havana Club Rum and The Glenlivet whisky and are rolling out branded enamel mugs and urns across the ontrade to help promote them. Hot cocktails need not just be about dark spirits though. “Traditionally dark spirits work well in hot cocktails, however white spirits overtook dark spirits for the first-time last year due to the increased demand for gin,” James says. “This Christmas is likely to be the third in a row dominated by gin and we’ve developed two really simple gin hot cocktails: The Pink Tingle

and the Christingle, made with Beefeater Pink and Beefeater Blood orange, respectively.” As well as rum, whisky and gin, look for spirits that can stand up to bold flavours. “Some liqueurs work well if they have the right flavours, Our Cazcabel Honey Tequila, is a good example of this,” says Chris Hare, brand Manager at Proof Drinks. “Also remember that you can get a greater depth of flavour from heating liquids from certain spices, which creates flavours that are nearly impossible to create in cold drinks. It is partly this, coupled with the UK’s cold weather, that makes hot cocktails so appealing.” Forget the science if you want to however, making hot cocktails need not be complicated, as Tim Garratt, spirits and

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You can get a greater depth of flavour from heating liquids from certain spices, which creates flavours that are nearly impossible to create in cold drinks

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mixers brand manager at Franklin & Sons explains. “Pubs that don’t have a cocktail menu can still tap into the world of hot cocktails,” he says. “Depending on space, venues can invest in a soup kettle that keeps large batches of cocktails warm, to enable quick service. This means they don’t necessarily need expert mixologists on hand to create each one individually but they can prepare ahead of time by making a large batch, making the serve quick and easy for those not used to serving cocktails regularly.” If all that sounds like it might decorate your tree this December, then make sure you are letting potential customers know. That means putting hot cocktails on your menus – Pernod Ricard research suggests that 46 per cent of decision making around drinks is made when consumers read a menu, so any hot cocktails you are offering should be promoted as festive serves here. A-boards outside your pub and signs and posters inside should also showcase your unique Christmas hot cocktail, while social media will also be a powerful tool. “Our research for Franklin & Sons found that a high percentage of consumers believe it is important for a drink to look ‘insta-worthy’,” reports Tim. “Generation Z also stated that they are more likely to order a drink that they have seen on a bar’s Instagram page, with the perfect drink receiving an average of 74 likes.” Hot cocktails have another promotional advantage over their cold counterparts too – aroma. So, whenever possible lift the lid of your urn or soup kettle and let some of that seasonal scent waft over your customers and even out into the snowy (we wish) streets to tempt in some new ones. After all, as Tim puts it: “Nothing says Christmas like walking into a pub and being greeted with the aroma of mulled wine, cider or hot punch on a cold evening.”

13/10/2019 18:48

eat HOT TOPIC... DESCRIBING YOUR DISHES Would you like some jus? A quenelle of celeriac purée? One in 12 Brits would assume the former was something to go in your hair, rather than a fancy word for gravy, a survey by wholesaler Bidfood has found. A quarter of Brits guessed a quenelle was probably some kind of hen when it is in fact an egg-shaped spoonful of something. Meanwhile, one in seven people offered a ballotine would be expecting a dance or a medieval decapitation device, instead of a boned chicken thigh. The serious point behind these parlour game-style antics, Bidfood says, is that paying greater attention to the wording of your menu will help you meet the needs of your customers better, with a corresponding effect on your bottom line. Sixty-two per cent of customers admit to looking up fancy terms when eating out – surely it would be better

Could you deliver?

to give them a menu they can understand? The research also flags up some terms which are likely to prompt purchase, with “spicy”, “melting”, “marinated” and “smoked” items being well perceived. Bidfood senior insights manager Lucy Pedrick said: “Brits are looking for clear and enticing descriptions which tell them where their dish was sourced, how it was prepared and the flavours they can expect to enjoy. “As we look to improve our health and wellbeing in everything we do, we’re [also] searching for eateries which really sell to us the enjoyment which can be had from lighter options. This is a huge opportunity for foodservice providers to review and refresh their menus when it comes to these types of dishes to ensure they are positioned as being as irresistible as something more indulgent.”

We teamed up with Streetbees to carry out some exclusive consumer research. We asked punters about the idea of getting takeaway food delivered from the pub.

3 in 4 people say they love pub food …but… only 1

in 4 would get food delivered from a pub

…and… more than 2 in 3 people think pub menus are predictable and repetitive “If I eat in a pub it’s about the whole “In a pub you pay experience” for the atmosphere, which is naturally lost when ordering for delivery.” “If I’m ordering food in I want it to be a treat. Pub food is not treat food” p34-35 eat intro.indd 34

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SEARED SQUID WITH BLACK RICE Ben Handley, chef patron, The Duck Inn, Stanhoe, Norfolk

Black rice Squid

“Whole and fresh from Wild Harbour Fish Co – we prep and portion the squid before searing in a hot pan for a MAXIMUM of 10 seconds.”

Keta

“To add a salty finish to the dish we marinate these salmon eggs in soy sauce.”

Saffron aioli

“Added for flavour balance and colour contrast and because it’s sexy as!! We make an emulsion and then finish it with saffron-infused vinegar.”

“We infuse a strong, fresh fish stock with onion, celery, garlic and fennel before adding Spanish calasparra rice and then cuttlefish ink for scenting and colour. We reduce this down before adding butter, seasoning and lemon juice.”

Fresh chive flowers

“The whole dish is finished with these, from our herb garden at The Duck.”

Pic: www.aw-pr.com

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19/08/21 17:12

eat.

Chow for the by RUTH SCAMMELL

chilly nights

It’s that time of year when the nights are drawing in, winter is coming and we are stocking up on logs for the log burner. It’s an attractive season to head to the pub, with punters looking to escape the cold. It’s time to start thinking about warm, winter food. One event that fits in perfectly with this mood is National Sausage Week which this year runs from Monday, October 28 to Sunday, November 3. Bonfire Night is also just around the corner and what could be better than a hot dog and a pint while enjoying a firework display? But what can we do to add extra interest to these winter warmers and turn them into a point of difference for your pub?

Born-again bangers

There are lots of different ways to cook sausages and this is a great time of year to experiment. How about spicing up your traditional bangers and mash? Serve up some different flavoured sausages (pork & apple, pork & leek, chorizo, beef) mixed in with different kinds of mash & gravy (pesto mash & chianti gravy or local cheese mash & ale gravy, for example). You could offer a different sausage-based meal for every day of National Sausage Week, perhaps. Sausage stews, toad-in-thehole, sausage rolls & butties, to name but a few options.

Feeding the fireworks crowd

Mark Rigby, executive chef at Premier Foods, suggests your menu should reflect the atmosphere of the night. He says: “Serve dishes which are warming. The weather on the night is bound to be cold and your customers are likely to be outside watching the fireworks so will be looking for comforting, hot dishes which are seasonal. “Try spicy parsnip & apple soup, made with Bisto Vegetable Bouillon, or a hearty gluten-free paprika beef stew, made with

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Your customers are likely to be outside watching the fireworks, so will be looking for comforting, hot dishes which are seasonal 38

Bisto Beef Bouillon. “Sweet treats are a must and classics such as parkin are perfect, made with McDougalls Self-Raising Flour, best served with a ginger spiced Ambrosia cream. “Our McDougalls Pumpkin Seed and Black Treacle Flapjack and McDougalls Catherine Wheel Cookies are simple yet effective ideas which need just a few extra ingredients and imagination added to the McDougalls range of mixes for a delicious bake.” Hog roasts outside with an outdoor bar and outdoor heaters have become a great way for many pubs to entice punters outside and offer them food and drink to enjoy while watching the fireworks.

The meatless market

But it’s not just the meat options we should be thinking about. With veganism on the rise, more and more of us are thinking about putting plant-based options on the menu. Morten Toft Bech is from The Meatless Farm Co. The firm creates plant-based mince, burgers and sausages using a mixture of peas, rice and soya protein. Research has revealed that 41 per cent of Brits are likely to consider choosing a

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plant-based dish when eating out a pub or restaurant this year. ‘’There’s a global shift in the way people are eating and in the UK we know there’s a growing demand for meat-free, plant-based menu options,” Morten says. “It’s not about being defined as vegan or veggie any more. It’s about flexitarian, pescatarian and the growing market for meat reducers too. We know more consumers are opting for plant-based food based on environmental, health and animal welfare concerns”. Morten adds that creating occasions for diners to make the switch to plant-based food, for example hosting a Meatless Monday, can be an effective strategy to drive footfall. He says: ‘’What’s really key about our range is that you can make hearty consumer favourites like chilli or bangers and mash without sacrificing on taste or texture. “Combine this with the fact that 47 per cent of consumers believe that a meat-free dish is healthier than a meat dish and 24 per cent of consumers have reduced the amount of times they eat out due to the lack of healthier options available, that’s a big opportunity for operators.”

Burger me! –The Meatless Farm Co’s burgers offer a way to cater to the rapidly growing plant-based market

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13/10/2019 23:35

Cold-weather

confections

Desserts are popular all year round, but there is something about the comforting, indulgence of an apple crumble or a sticky toffee pudding that is particularly tempting on a cold, dark evening or after Sunday lunch by a log fire. So what should we do with our dessert menu in winter?

Some customers will be looking to indulge when they eat out, while others will want healthier options. Funnybones Foodservice’s Salted Caramel Rocky Road (below) could tempt those in the former category

Does it need a seasonal overhaul? Is it time to turf out the tiramisu, eschew the Eton mess and bust out the bread & butter pudding? Some pubs are finding a more nuanced approach to seasonality is paying off. Steven Smith, chef at The Freemasons at Wiswell, near Clitheroe, Lancashire, says he keeps his best-selling puds on all year round but changes the ingredients. “Our souffle changes with the seasons, for example. Or our Amalfi lemon meringue we pair with brambles. We also do well with rice pudding and our vanilla slice. “We don’t have one stand-out best seller, all our desserts are popular. It often depends on what the guest has had for their

main course – they might want something lighter to finish with if they’ve had both a starter and a main.” Whatever the season, it is, Steve says, “about making desserts that people want to eat. Ingredients that people can associate with, that perhaps evoke memories or certain emotions – it’s about taking that and doing the best version you can do. Don’t overcomplicate things.” Landlord Charles Bowman says the classic comfort puds are a winner at The Inn at Whitewell, Lancashire. “Puddings are a very important part of what we do. “Sticky toffee pudding is our most popular dessert by a long way. That accounts for nearly half of our puddings. Our apple crumble is also very popular. He adds: “I don’t think we sell more puddings in the winter than in the summer. But food sales in the winter do go up. In the winter, people enjoy staying indoors more. People are treating themselves so they are definitely going to be more indulgent, and why not? We find that chocolate puddings tend to work all year round and we’ve got a very popular rich chocolate pot.” Indulgence isn’t for everyone, though, as Tom Styman-Heighton, development chef at Funnybones Foodservice, points out:

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eat. “The sweet market has become polarised between those who love to treat themselves with something indulgent, and those who are trying to take a healthier route when it comes to food. “These two groups of people are both enjoying desserts but their ideas of what constitutes a sweet treat are very different.” Funnybones Foodservice specialises in food from the Americas and the Caribbean such as a Mississippi Mud Pie or a Salted Caramel Rocky Road, which certainly fall into the category of indulgent desserts. But Tom adds there are different ways to give your sweet menu a special boost.

Desserts all day Comfort food comes into its own as the cold weather arrives

Gold & Ruby C hocolate (serves Cake 12)

“Desserts don’t need to be confined to after meals. The right sort of desserts can be offered throughout the day, alongside a cup of coffee or tea or even a pint of beer,” he says. “Be sure to create a special sweet treat

INGRED IE Callebau NTS t® Callebau Ruby Chocolate 3. Sieve Ca t® in Soft butt Gold Chocolate llets 225g 4. Gentl the flour and m er 225g Callets 8 y fold in ix well 0g Caster S Chocolate is popular the fresh and gold ugar 22 raspberr callets 5g Gluten-f ie all year round but this 5 s . Pour th ree self-r e mixture aising fl Medium our 225 and bak in eggs 4 to winter why not ring the a round g ea Fresh ra tin 6. For th t 160°C for 35 spberrie -4 e changes by adding the 0 s ru Raspbe minutes 100g by gana callets in rry a bain m che, melt the ru Juice of puree 180g latest trend in chocolate add 100 by arie and 1 g g Icing su Lemon by the le raspberry pureé radually to your menu – ruby gar 20g m , followe Raspbe d 7. Sprea on juice rries (fo chocolate. d the ru r decora by gana tion) the top ch of the c Callebaut brought its ruby METHO ake, chil e over b efore cu D l for 2 h tting 1. Cream o u chocolate callets to the rs 8.For th th e coulis light and e butter and s , m re ix m market this spring. “Naturally u to aining gar unti fl gether th l 2. Grad uffy e with the 80g raspberry ually be vibrant pink in colour, and p icing su uree at the e butter m ga raspberr ggs into ixture ies for d r and serve with the delivering a unique fruity ecoratio n

Think pink

taste reminiscent of red berries and cream, they ignite creativity with its broad pairing possibilities combined with a great workability for chefs,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland.

One suggestion is this recipe (left) for Gold & Ruby Chocolate Cake, which is layered with a Ruby ganache and has a gross profit margin of an impressive 81 per cent.

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OCTOBER / NOVEMBER 2019 13/10/2019 20:29

Opposite: Brioche Pasquier’s tarte Normande a la rhubarbe et aux pommes offers a lighter twist on the traditional British rhubarb & apple crumble

menu that you can offer separately and include cheesecakes, pies and cakes. “Encourage sales by offering two portion sizes of the same dessert –a full-size portion and a slim slice which will encourage those with smaller appetites to enjoy a sweet treat. Or offer a sharing platter of slices of different desserts that everyone in the party can try.” Olivier Ripoche, managing director at Brioche Pasquier, suggests that French pâtisserie can offer lighter treats for those wanting something less indulgent. “When it is cold outside, the comfort of a warming pud is a wonderful thing. We are tempted to eat richer more substantial desserts during the winter months and are drawn towards the traditional fruits and flavours of the season. However, with customers increasingly expecting premium dishes and with baking becoming so fashionable, a pub’s dessert menu needs to offer some more refined options alongside the classic British favourites. French pâtisserie offers an on-trend, lighter version of some popular dishes.” Its Tarte Normande a la rhubarbe et aux pommes, for example, which is a more sophisticated and lighter twist on that traditional British winter pud: rhubarb & apple crumble.

OCTOBER / NOVEMBER 2019

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Cheese please

What of those who don’t have a sweet tooth – do cheeseboards need to change with the seasons as well? There are in fact some “seasonal” cheeses, such as the Vacherin. A French speciality that is only widely available between October and March, when it is at its peak. Stilton too, although available all year round, has a strong association with winter and Christmas in particular. Eleanor Morris, marketing manager at Granarolo Group UK, says: “Cheeseboards are the alternative dessert that shouldn’t be forgotten when dessert planning. Ideal for those consumers who have a more savoury tooth or are looking to make their dining experience extra special. “The beauty of the cheese board is that it can be scaled up or down for individual or sharing desserts and can easily be preprepared prior to service.”

trade.inapub.co.uk 13/10/2019 20:29

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13/10/2019 20:34

Beer & food matching: a cheat sheet by ROBYN BLACK

Lager with a curry is just the edge of the plate when it comes to beer and food matching but how are you supposed to know what will work with what (unless you are lucky enough to have a beer sommelier on your team)? From shellfish to stew and cheese to chocolate, we’ve talked to the experts and come up with this simple set of guidelines to help you tap into the growing popularity of food with beer. Lager

Still the most popular style of beer in the UK, the category has become more diverse with the launch of craft lagers to compete with the big brands and their pilsner-styles of lager that we have become so familiar with. This type of beer is characterised by its light colour and refreshing taste. Pub classic fish & chips is a perfect foil for this beer, as the crisp, citrus notes cut through the oily dish and are delicate enough not to overpower the fish. Shellfish and chicken are also light enough in flavour, perhaps calamari or rosemary roast chicken. And if you really get stuck, a curry of course.

IPA

The craft beer revolution has resulted in a new generation of IPAs, so different from the oldstyle that we will have to treat them separately here. So first to the old-style – a classic British IPA (as typified by brands such as Worthington’s White Shield or Marston’s Old Empire) are hoppier than a classic British ale but there’s a balance between the malt and hops that makes it a sessionable pint. This style of IPA generally goes well with oily fish and spicy foods, so try Mexican tacos made with salmon or tandoor curries. New school IPAs, or American Pale Ales (so-called because they emerged out of the US craft beer scene) are considerably more hoppy – think St Austell’s Proper Job or Beavertown’s Gamma Ray. Spicy food will work well here, especially fragrant Thai green curries.

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eat. Amber ale

Sixty-seven per cent of ale drunk in pubs is amber ale, so it’s a style worth promoting. Beers in the category can range from quite a light amber to a deep shade of reddishgold, but all come with a somewhat malty background taste with a touch of caramel and a dry finish. That combination makes them perfect for robust dishes including pulled pork, cheeseburgers, even some lamb dishes such as shepherd’s pie.

Golden ale

Growing in popularity (up two percentage points in volume share over the last two years, according to the most recent Marston’s On-Trade Beer Report), so worth highlighting here. Examples of this style of beer would include Greene King’s Old Golden Hen and Marston’s Wainwright Golden Beer. Light and hoppy, they go well with summer dishes – maybe a Caesar salad, a ploughman’s or a charcuterie platter, especially if the latter featured some oily fish in the form of a mackerel paté, for example.

Trappist ale

There are 12 recognised Trappist breweries in the world and all of them make brews that are typically dark and chewy but with sweet spicy notes too. They are also on the strong side – from about six per cent ABV – so need a hefty meal to pair with. Smelly cheeses are a great shout, as are fatty meats such as duck or sausages, as well as game like venison and pheasant. You can even cook with them – carbonnade-flamande is a Belgian speciality and is essentially a stew of beef and beer, traditionally served with frites.

Stout

Wheat beer

Oysters, of course! But at the other end of the scale, beef in most of its forms (stews, pies and steaks) is also a match, along with meats that have been smoked or charred over an open flame. The espresso and chocolate notes also make this style of beer a good choice for the end of the meal, whether with blue cheeses, strong cheddars or chocolate puddings, which bring the coffee notes to the fore. Another idea would be to use the beer in puddings, such as Guinness & chocolate cake, a grownup, unctuous cake that can be topped with cream cheese frosting to echo the white head of a pint of stout.

Beer’s equivalent of a white wine, these brews work well with fish and poultry. Seafood risotto, crab linguini or Thai fishcakes perhaps? Spicier choices such as a pad Thai work well too, or, for vegetarians, dishes based on spring vegetables such as green beans and peas perhaps paired with feta or mozzarella cheese.

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OCTOBER / NOVEMBER 2019 13/10/2019 20:53

PROMOTIONAL FEATURE

The ultimate

BEER MUNCH

all stats NPD Group Snacking Report 2019.

Weâ&#x20AC;&#x2122;re calling time on boring bar snacks! With Brew City, a new hot bar snacks brand from McCain Foodservice Solutions, you can turn bar snacks into a real event - and real profit for your pub because brilliant bar snacks will make drinkers stay longer, spend more and take your trade to the max. Research shows that out of home snacking spend has increased by 11 per cent in the last year. Of this, pubs have seen the strongest growth with snacking spend increasing by 28 per cent.* But, after a few drinks when the munchies take hold, your customers are looking for more than crisps and nuts. They donâ&#x20AC;&#x2122;t want to go through your whole menu to pick out some starters either and you donâ&#x20AC;&#x2122;t want them to leave! Enter Brew City.

Beer Munch matches Pilsner â&#x20AC;&#x201C; Salt & Pepper Potato-Pops American IPA â&#x20AC;&#x201C; IPA Frites Red IPA â&#x20AC;&#x201C; Gouda & Mozzarella Bites Blonde Beer â&#x20AC;&#x201C; Frickles/Onion Straws Whitbier â&#x20AC;&#x201C; Herby Tomato Mozzerella Arancini Bites Brown Ale â&#x20AC;&#x201C; Fiery JalapeĂąo Slices Irish Stout â&#x20AC;&#x201C; Mac n Jack

The new Brew City range is all about maximising your revenue with premium, crafted bar snacks made with authentic ingredients specifically to match brilliantly with beers. Ideal for sharing, the full range consists of eight new products for pub-goers to pair alongside their beer of choice: IPA Fries, Mac n Jack Bites, Salt & Pepper Potato Pops, Onion Straws, Herby Tomato Mozzarella Arancini Bites, Fiery Jalapeno Slices, Gouda & Mozzarella

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Bites, and Frickles (fried pickles). Ahead of its UK launch the company also conducted a Twitter poll to discover just how important hot bar snacks are to consumers. Over 8,000 people voted, with 76 per cent saying they preferred hot bar snacks over cold and 73 per cent saying their local pub doesnâ&#x20AC;&#x2122;t have a wide enough selection of hot bar snacks. â&#x20AC;&#x153;Pub operators want to be able to give their customers a great experience and drive loyalty but, ultimately, they also want to be able to increase their spend,â&#x20AC;? said Robin Norton, category controller, McCain Foodservice Solutions. â&#x20AC;&#x153;Brew City has been designed to do just that. The food with drink moment exists in pubs. However, it is not being maximised by current hot food offerings; Brew City enables pub operators to tap into this space and capitalise on it.â&#x20AC;? Brew City can be found in all key wholesalers including Brakes, Booker, Bidfood, Hopwells and Sterling.

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BREW CITY Brew City was originally launched in the US 20 years ago, where it continues to be a huge success. To support its UK launch McCain Foodservice Solutions has invested in a range of PoS to help pubs promote their new bar snacks offer including posters, tent cards, menu boards, greaseproof paper and beer mats. To find out more visit:

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13/10/2019 21:02

play HIGHLIGHT EVENT

Rugby World Cup Scotland escaped a typhoon only to be knocked out in a mighty battle with hosts Japan, but England and Wales are still involved. Fingers crossed the home nations can go deep into the tournament. Until November 2

From astronomers to zither players, pubs host clubs for everyone. We celebrate some of the best in each issue. If you walk past The Square Brewery in Petersfield, Hampshire on a Friday evening, don’t be surprised to hear the sounds of Latin America echoing through the air. That’s because every Friday night a salsa class takes place where people get the chance to practise the art of the classic dancing style, which originated in Cuba. Sophie Graham is manager at the pub. She says: “It’s

t pub clu ea

SALSA • THE SQUARE BREWERY PETERSFIELD, HAMPSHIRE

The Rugby World Cup kicked off at the end of September and continues until the final on November 2. With the action in Japan, games kick off in the mornings for UK viewers, so could offer a chance to pull in sports fans early doors.

been going for a couple of years now and it just took off. “It’s quite unique as well. There of isn’t anywhere else round here that B ri t a i n does salsa dancing. “It’s so important here. The main thing in Petersfield is it’s all about the community and bringing everybody together.” There are two sessions, one for beginners and one advanced level, giving everybody the chance to have a go. And it has certainly proven popular, with classes often packed out with both men and women from a wide range of ages. Joanne Slaughter runs the classes, having danced salsa for 17 years and taught it in Singapore and Australia. She says: “I thought it was a great idea to add a bit of spice into the small town. There are always new people coming to my class. I have people who started from absolutely no salsa who are now full-on salsa addicts. “Once you know the basics, you can dance with anyone at any salsa club in the world. It is a very social kind of dance. I want to share my love for salsa with as many people as possible.” Does your pub host a club with a difference that has helped grow your business? Let us know by emailing editorial@inapub.co.u

OCTOBER / NOVEMBER 2019

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play. Premier League games on Amazon Prime

Thanks to a special deal for pubs with BT Sport, 20 games will be available for broadcast in December, with the first 10 available over the first weekend in December. That includes Burnley v Man City, and Man Utd v Tottenham

Did you know? Bonfire Night

December 7-8

Euro 2020 qualifiers

Whether you’re lighting your own fire or simply offering a warm welcome for a postdisplay pint, Guy Fawkes night offers an opportunity for trade. Impress your punters with these trivia nuggets.

Qualifying for next year’s European Championships continues, with England taking on Montenegro and Kosovo. Wales face Azerbaijan and Hungary, while Scotland are up against Cyprus and Kazakhstan. November 14-19

During World War I and World War II, no one was allowed to set off fireworks or light bonfires. Up until 1959, it was illegal not to celebrate Bonfire Night, so people celebrated it indoors.

Also happening soon... Clocks go back

Does your licence let you stay open for the extra hour? Could you tempt your punters to linger for longer? Or would you rather get to bed anyway?

World Pasta Day

Did you know there are around 350 different shapes of pasta? How many do you serve? Get creative and offer some specials on the menu.

Sunday, October 27, 2am

Friday October 25

World Vegan Month

More and more people are switching to plant-based diets. Why not celebrate this by introducing some new vegan meals to your menu? Don’t forget to include vegan-friendly desserts too. All November

England’s tour of New Zealand

Having beaten the Kiwis in the World Cup final by the narrowest of margins, England will be keen to banish any thoughts of revenge. October 27 - December 3

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Fireworks were invented by accident. In the 10th century, a Chinese cook accidentally mixed three common cooking ingredients (sulphur, charcoal and a salt substitute) and set it alight, which resulted in colourful flames. The UK’s first recorded fireworks display took place at Henry VII’s wedding to Elizabeth of York in 1486. The wedding brought together the houses of Lancaster and York, putting an end to the Wars of the Roses. Guy Fawkes attended St Peter’s School in York. The school doesn’t burn a guy on its bonfire, following former headmaster John Dronfield’s edict that “we should not burn effigies of old boys”

13/10/2019 21:18

Alles you need

for a German bierfest

by MATT ELEY

Inspired by Oktoberfest? Looking to run a stein-tastic festival at your pub? Inapub went to Tänzelfest in Kaufbeuren, Germany to get first-hand insight on how to host a Bavarian beer bonanza. Here’s what you need.

Beer

Rokit science We experienced a German beer festival first-hand thanks to Rokit, owner of the 700-yearold Aktien Brewery of Kaufbeuren (ABK). Tens of thousands of people visit the town for Tanzelfest in July where, among other attractions, they can experience an authentic beer festival in ABK’s 3,000-capacity marquee. ABK also brings the Bavarian buzz to the UK as beer partners at the London Bierfest, which takes place every October in Old Billingsgate Market.

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Most German beer festivals are regional affairs — Tänzelfest, for example, features ABK beers, the major brewer in the town. For your own event, though, you may want to spread the net a little wider and feature beers from different regions.

Marquee

To get that open and upbeat Oktoberfest vibe, a marquee with plenty of space for bars, a band and long wooden tables are essential.

Tables

Food

A German beer festival is not exactly a vegan’s dream. The menu is largely porkbased with classics such as schnitzels, roast pork and dumplings dominating.

Preferably long, wooden and sturdy ones at that. There is a real communal vibe at German style beer festivals. The long tables encourage big groups and mingling among guests who may not have previously met.

Soft drinks

Oompah oompah

Handy bar staff

Most people will be there for the beer, but ensure any marquees are adequately stocked with soft drinks and alternative options for the drivers, non-drinkers and non-beer lovers.

A live band is essential to create that all-important atmosphere. Bruce Renny, marketing director at ABK’s parent company, Rokit, says what you want is a band to play “big, loud, fast, singalong classics, German style”.

Bringing multiple steins to the table is a trick your staff may need to master. We were wowed by the 18 full steins one worker carried without spilling a drop. Inapub managed 10 steins in one go (mostly empties).

Costumes

All the above should create the one thing all great nights have in common: atmosphere. Bruce says: “It’s a joyous event. It’s a meeting of family and friends and a celebration of life and a celebration of Bavarian culture, heritage and unity.” Here’s raising a stein to that.

Come on, admit it, you’ve always wanted to get into a pair of lederhosen or a traditional durndel dress. Seeing the staff and crowd go that extra mile makes everything feel that little bit more authentic.

Atmosphere

trade.inapub.co.uk 13/10/2019 21:25

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Fright bites! by XXXXXXXXXXXXXX

“

‘Instagrammable’ food and drink is a huge trend and pubs and bars can make the most of this at Halloween by creating special spooky cocktails and displays

XXXXX 2015 2019

p52-53 halloween.indd 52

As Halloween rivals Christmas and bank holidays in terms of its value to the pub industry these days, it’s worth giving the occasion the attention it deserves — popping a tea-light into a hollowed out pumpkin with triangles for eyes, simply isn’t going to cut it any more. Instead, embrace the occasion and plan a party — the research shows it will be worth it for your bottom line. Heineken’s Green Paper report last year revealed a petrifying party can deliver on average an incremental £452 more profit for outlets compared to a usual Friday or Saturday evening. One in every five 18 to 34-yearolds will be going out on Halloween and will spend 30 per cent more than the average late night customer. “Halloween presents a significant opportunity for pubs and bars. Consumers are increasingly looking for experiences they can’t get at home when going out for a drink, so licensees should consider how they can tap into this at Halloween,” says Amy Burgess, senior trade communications manager at Coca-Cola European Partners (CCEP). “‘Instagram-able’ food and drink is a huge trend and pubs and bars can make the most of this at Halloween by creating special spooky cocktails and displays. “This can be a great way to promote your bar and drive

more footfall, with three-quarters of consumers reporting they have ordered a drink they have seen on social media. Venues should promote activities in the weeks leading up to Halloween to build anticipation and encourage people to visit.” Nicola Randall, senior marketing manager at Brothers Drinks Co, agrees. “Over the last five years, Halloween has become an increasingly high-end affair as consumers look to continuously better their costumes, parties and celebrations, particularly those aged 18 to 34,” she says. “These consumers are constantly looking for new and exciting experiences, of which a niche offering and premium food and drink plays a huge part. This new breed of consumer requires pub operators to get creative and experiment with Halloween, in order to capitalise on the ever-growing market.” Although the scale of Halloween celebrations is relatively small in comparison with the US, the growth is expected to continue in coming years. We’re always keen to help you out, so here’s a few ideas to ensure you have a spooktacular Halloween 2019 (sorry).

trade.inapub.co.uk 13/10/2019 21:41

Frightful food The internet is awash with great ideas for making your own Halloween-themed dishes — deep fried worms (spiralised potato) or baked brains (cheese stuffed roasted onions), anyone? Or how about severed fingers in bandages, which is a great twist on pigs in blankets, suggests Premier Foods’ executive chef, Mark Rigby. Use Paxo stuffing and sausage meat formed into a finger shape and wrapped in either McDougalls Pastry or McDougalls Pizza Base Mix. Don’t forget pudding either. Aryzta Food Solutions recently revealed some new products especially for the event, including a Halloween muffin, a scream lime pie and a toffee apple stack.

drink. play.

Research shows last year Brits spent £420m on Halloween-related goods, the company’s marketing manager Paul Maxwell said, adding: “This new line-up is scarily good and gives operators a readymade seasonal sweet bakery solution to satisfy both grab-and-go and eat-in requirements.”

Devilish drinks

Strongbow and Hobgoblin are brands already closely associated with Halloween and smaller brewers are also keen to get in on the action with seasonal and limited-edition ales, while tequila and Mezcal brands also see a sales boost at this time of year for those running Day of the Dead-themed parties. Keep an eye on trade.inapub.co.uk for all the latest launches or take a punt on serving some of these fangtastic drinks:

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XXXXX 2015 2019 53 13/10/2019 21:41

Putting by MATT ELEY

for pleasure & profit

The phrase ‘getting a round in’ is taking on a whole new meaning in the on-trade, with a glut of mini-golf themed bars opening up across the country. Swingers, Junkyard Golf, Plonk, Puttshack, Ghetto Golf, and Mulligan’s are just a handful of the imaginatively named crazy golf venues that have emerged in recent years. Caddyshackers, an offshoot of the Steamin Billy pub group, opened in Leicester last October. The vast site sprawls over a 30,000ft space that previously homed a Dunelm store. It now features an 18-hole crazy golf course with holes themed on toilets, pubs, a skatepark and many more. A bar, arcade games, table-tennis and a plethora of other activities to make it a perfect playground for adults. Work is also under way to construct several bowling alleys at the site.

And for the next course…

Adding Instagram-friendly features keeps punters happy and can bag you free publicity

“We are constantly changing the course so it’s different for when people come back,” says Robin.“It’s really eco-friendly. We’ve had reviews where people have said it looks like we’ve been to a landfill site and essentially we have. We are not trying to disguise that. If it doesn’t work we will change it.” A round of golf at Caddyshackers will cost

between £5 and £10 depending on when in the week you play (and if you happen to have a student discount card). Most of the venue’s income comes from golf rather than alcohol. Robin continues: “The drinking culture, certainly in Leicester, has changed so much. It used to be that people would go out to several bars. Now people want something to do when they have a pint.” Joe Vrankin, chief executive of Puttshack, which has three sites in London and Essex, says: “Competitive socialising has become extremely popular as people look for experiences with a strong point of difference from anything they can create at home,” he says. “Mini golf is fun, inclusive and you don’t have to be experienced to play. People love the light-hearted yet competitive element.” Having more than just golf is essential, even if you happen to be one of the best mini golfers in the country. Richard Gottfried, a champion mini golfer who is on a mission to play every course in the country, told Inapub: “There are some places that have great food or provide such a good allround experience that I have been back to eat without even playing golf.” One of Richard’s favourite courses is Lost City Adventure, which has sites in Nottingham and Belfast. Lost City owner Lane Scott shares Robin’s view as to why mini golf venues have been a recent success story. “People expect more on a night out . They are looking for more of an entertainment experience than just drinking,” he says.

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play.

Fore-sight! Thinking of trying out your own mini-golf course? Champion mini-golfer Richard Gottfried provides top tips for Inapub readers. Get the kit right Nobody wants a bent putter. Also, heavier or ‘dead’ golf balls with less bounce than ones you use on 18 holes can be better because they are less likely to jump off the course and make life more difficult than it needs be.

Putting it in the picture Mini golf champ Richard Gottfried in action

“

We have put in a Jeep, a boat, a caravan and a motorbike because people want to photographed in or on something

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They are also looking for great places to share with their friends in the real world and online. Interestingly designed courses can be an ideal opportunity to engage customers on social media. Robin says: “Now, everything we do, we think about Instagram and photos. There are various points around the course where we have put in a Jeep, a boat, a caravan and a motorbike because people want to be photographed in or on something.” Joe adds that it is essential to have an exciting all-round offer. “We are taking the mini-golf experience to the next level with outstanding fresh food, an excellent bar and cocktail menu, and cutting-edge technology to significantly enhance the gameplay. Our golf balls count and record your score as you go around the course, and you can win various extra prizes throughout the game.”

Adapting their game

But will the excitement around mini golf last, or will it be a passing fad? Robin is not sure: “This is not like a pub where we have a long-term plan, we can’t with this. It will last three years but we are always looking for the next thing. Something else will come along –either we will think of it or someone else will and we will be ready.” However, Lane at Lost City is definitely playing the long game.“If people want to future proof what they do they should build a good product and look after it. We have been open over six years – it is not a fad.”

Keep the course in condition A course should be a fun and fair test, so don’t make holes impossible and ensure there are no unwanted lumps and bumps on the greens. Explain the rules Make them clear on posters at the start. They are often found on the back of a scorecard, but these are not always read. Avoid slow play Allow faster groups to play through slower ones and limit group sizes to four to avoid delays. Have a maximum number of shots per hole (six). Have some tables It’s tricky to hold a pint and putt at the same time. Avoid spillages on the floor by placing some tables around the course. Keep the score Some players are happy with the traditional scoreboard and pencil but there are apps that can be used for scoring and as a way of sending push notifications to your customer database. Keep it fun Yes, we need some ground rules but there’s no need to be overly officious. This is supposed to be fun! Read more about Richard’s bid to play every mini-golf course in the country at https://hamandeggerfiles.blogspot.com

OCTOBER / NOVEMBER 2019

13/10/2019 21:54

stay 11

by MATT ELEY

Bog standard: making sure your toilet facilities are accessible and meet requirements can go a long way to making disabled guests feel they are welcome

Ways to make your rooms accessible Are you doing everything you can to make your guest rooms accessible to all? The Equality Act 2010 was introduced to ensure guests with physical and mental impairments — and those travelling with them — are not discriminated against. This means pubs with accommodation have to take reasonable steps to ensure they are treating all guests fairly. But doing this just to comply with the law is missing a trick; pubs should also take a business view and look at the opportunity this presents (not to mention being the right thing to do). According to Tourism for All, there are nearly 12 million people registered disabled in the UK. That includes one in five working people and 45 per cent of the pension age population. Collectively, they have spending power of more than £50bn a year. With an ageing population and improved healthcare, that market is going to get bigger. So, the question should not be “what do I have to do to comply?”, rather “what can I do to ensure my business doesn’t miss out on a potentially huge income stream?” Here are some tips.

Make an entrance

Keep downstairs free

It’s the obvious starter, but how easy is your building to enter in the first place? Is it plausible to put in a ramp (even a temporary one) or widen your door so a wheelchair can easily enter? In some older and listed buildings these modifications may not be possible, but at the very least make that clear to guests so they know when booking what to expect on arrival.

If you have the space, make a downstairs room easily accessible for guests. You may not get guests with disabilities booking every week, so you can always rent it out to others looking for a room. If you do, just leave these as the last rooms to go, so you have taken reasonable steps to provide accommodation for those who need it most.

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stay.

Make booking easy

Don’t forget the pub

Tackle the toilets

Sort out your spacing

As well as advertising your accessible rooms, ensure navigation on your site makes it easy to book them as this can be another barrier for guests.

If you have guests in your rooms, you’ll want them to have a great time in the pub as well. Menus with larger print and easy to read fonts will help the visually impaired. Some pubs, including 30 run by Cornish brewer and pubco St Austell, have introduced menus in braille. There are also apps, such as goodfoodtalks, available that will enable menus to be read to customers via a smartphone. Failing that, staff can read them to customers.

“

The question should not be ‘what do I have to do to comply?’, rather ‘what can I do to ensure my business doesn’t miss out?’

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Modify your rooms

Pubs such as The Camden Hotel in Pembury, Kent, have modified rooms for guests with additional needs. This includes widening doors, lowering light switches and installing emergency cords and wheelchair-friendly wet rooms. The rooms are also big enough for family status, so an additional bed can be put in there if required.

Get the beds right

Consider the height of your beds. Too high and it will be impossible for wheelchair users to get in or out. Also, have ample space on either side for ease of access. Consider vibrating pillows, so hard of hearing guests will be alerted to any emergency alarms.

Spread the word

If you have made the effort to make your rooms more accessible, tell people and have imagery on your website showing the rooms and access to the pub. Guests will want to have as much information as possible before booking a room with you. If you don’t talk about what you do, it will be easy to assume you either do nothing or do not care.

Accessible toilets must have grab rails and emergency cords. Doors must open outward, the toilet needs to be raised and lever handles make taps easier to use. Make sure there is clear signage on the toilet and in the bar area. And remember, these are primarily toilets, not storage rooms.

This applies throughout the building. Have wider access in corridors and spacing between tables and chairs for ease of access to those in wheelchairs or requiring support.

Train your staff

The British Beer & Pub Association’s Pubs are for Everyone guide advises all customer-facing staff should be trained in disability awareness and know how to use accessible facilities, services and equipment. Some businesses have Access Champions, who take responsibility for access and making changes to layout.

help 11 Get Need further help on getting this right? There’s plenty out there. Check out visitengland.org/access, tourismforall.org.uk and beerandpub.com/access

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back-bar business

Tipping points by RUTH SCAMMELL

Tipping can prove confusing for customers, and sometimes, for staff. Not knowing where the money is going and what percentage of the tips is going to staff can put customers off leaving a tip at all. However, in October 2018, the government announced legislation to ensure tips left for workers will go to them in full. The new legislation, which it is hoped will be introduced soon, will set out that tips must go to the workers providing the service. It will ensure workers get the tips they deserve and will reassure customers that the money they leave in good faith to reward good service is going to the staff. Peter Davies is the managing director of WMT Troncmaster Services Ltd and advises hospitality businesses on tax issues. He says: “We need to make sure that our staff understand it. If they aren’t happy with it, then forget about everybody else. We need to be able to explain this to our customers in a clear and understandable way.” In a survey of more than 300 customers, 78 per cent said they wanted operators to follow best practice when distributing gratuities to staff. Sixty-three per cent said knowing pubs are following the new legislation would give them more confidence when leaving tips and service charges. Just under half said a kite mark or accreditation logo would make them more likely to visit. At the end of September, a new official industry body and associated kitemark were announced. Consultants EP Business in Hospitality launched the scheme in with WMT Troncmaster Services. Chris Sheppardson, chief executive of EP Business in Hospitality,

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said: “Our board is made up of a great number of industry leading professionals, all with a wealth of knowledge in the sector and a deep understanding of the issues at stake. We are looking forward to working together to demystify the confusion surrounding gratuities.”

A service charge is not a tip

And what about the service charge? Lots of pubs operate a service charge of around 10-15 per cent and apply it to the bill. Many customers are under the impression that it’s the same as a tip, but in actual fact, it’s not. Alex Skinner, a consultant at accounting firm Perry’s, says: “Most of the time a service charge is discretionary and can be asked to be removed if not totally happy with the level of service received. In some cases, none of the service charge is distributed to waiting or kitchen staff and is used by the establishment to cover administrative costs such as card fees or cutlery breakages.” Service charges do not legally have to be given to staff but in most cases they are. The new legislation would look to ensure all service charges are paid to the employees.

What do we need to be doing to comply with the new law? Currently, the industry follows a voluntary

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How to split the pot? There are three options as to how the tips are split: Individual tipping Allow individual members of staff to keep the tips they receive. This procedure is fair to the waiters and waitresses as their efforts will be directly rewarded but often it will mean that back-of-house staff won’t benefit from it. However, staff will still have to keep a note of how much they made on tips and share it with the taxman at the end of the financial year so they can then pay tax on it. Pooling Collect all tips and divide it up equally between every member of staff. This is probably the fairest tipping policy because it means that everyone receives an equal amount. Again, staff do still have to declare any tips they make to the taxman.

“

It could be that tips are shared equally, provided directly to the individuals who have provided the great service, or some form of percentage apportionment. But whatever policy is used, it should be made clear

code, but the new legislation will mean that all tips have to be passed on to workers. You need to decide on the type of tipping policy you want to run and stick with it. Make sure you make the policy clear to your staff and customers. Alex adds: “Management should educate staff on the tips policy the pub runs. This should also be clear in the staff procedures manual, including who is responsible for declaring tax on tips and how these are distributed. “It could be that all tips received are shared equally between all members of staff, provided directly to the individuals who have provided the great service or some form of percentage apportionment but whatever policy is used, it should be made clear.” (For more on these options, see “How to split the pot?”, right). However, it is still unclear exactly what the new legislation will say. Kate Nicholls, chief executive of trade body UKHospitality, adds: “Legislation is still some way off and there should be plenty of time for businesses to make plans as and when the details are announced. “In the meantime, UKHospitality has a code of practice to ensure tips are handled fairly. Any businesses needing help should consult the advice which will show them how to establish a fair and transparent system.”

Use a tronc system Nominate one person (ususally an employee) as your “troncmaster” to collect staff tips and distribute them after tax deductions. This can be completed in the form of a secondary payroll specifically for the distribution of tips. Although it will be subject to income tax for the individuals receiving tips, it will save the staff on National Insurance contributions On using a tronc system, Alex adds: “The individual decides how these are distributed through consultation with other staff members before splitting the tips accordingly either equally, or by other means. Currently companies are allowed to deduct fees from the tronc for the running and administrative costs, although many will absorb these costs and allow for 100 per cent of tips to go to staff.”

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back-bar business

different draughts Think it’s just beer that comes on tap? Think again – dispense technology has come a long way recently and now everything from coffee to cocktails can be served in this way. Check out these 6 tip-top taps for a start� 1

Mr Fitz Aqua Spritz

Pub group Whiting & Hammond has cut an astonishing 10,000 water bottles from its eight-strong estate by using this new bar-top font, which serves sparkling and still pure filtered mains water. The system also has the capacity to serve flavoured waters, tapping into the trend for non-alcoholic drinking. Currently there are 25 flavours available, including the most recent, the exotic sounding Lemon, Yuzu & Turmeric. “The new blend has been created to work as a sparkling or still long soft drink, meeting growing customer expectations that restaurants, bars and hotels will offer an appealing choice of adult soft drinks,” explains Mark Fenton, head of brand at the company. “It can also be served as a mixer with a spirit, and in dessert, mocktail and cocktail recipes.”

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Nescafé Azera Nitro

Nitro coffee is most definitely become a “thing” in the UK and trend watchers all expect that to continue into 2020 and beyond. What is it, you ask? Put simply, its’s cold coffee infused with nitrogen, which gives the drink a velvety, creamy texture – think a pint of Guinness but in coffee form. If that all sounds a bit “molecular gastronomy” for you then check this out – the Nescafé Azera Nitro tap. It’s a compact bit of kit that sits on your bar top and delivers pro level nitro coffee that you can customise with flavoured syrups. Easy like a Sunday morning.

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Heineken Blade

93 per cent of all beer consumed in the on-trade is in draught format and this countertop dispense kit from Heineken, which was launched two years ago, means that even operators without cellar space can offer pints to punters. That’s not its only use however – the eight-litre format means that operators that already sell draught can also offer versions of beers such as Heineken 0.0 – ensuring that even non-drinkers can have the full pub experience without you having to give up valuable cellar space to a brew that may not currently have the throughput to justify it. Heineken says operators that have already installed Blade, which has a footprint only slightly larger than an A4 sheet of paper, saw their beer sales grow by 20 per cent. The brewer has also recently made its Tiger Beer available on the system to tap into the growing beer with food trend (see p44-45).

Funkin Nitro Cocktails on Tap

Jägermeister tap machine

Shots on tap, eh? Perfect for the party season, Halloween, Bank Holiday weekends – indeed, anytime it’s busy. Perfectly serving Jägermeister at -18˚C this machine has become a coveted piece of kit – word is, it even changed hands as a wedding gift for rock royalty… let’s get the party started.

It’s not just coffee that comes in nitro form these days (see left), it’s cocktails too. Funkin launched this nifty nitro cocktail tap in June, which it touted as a “breakthrough in the delivery of cocktails on tap.” The equipment uses 20-litre KeyKegs (which equates to 133 cocktails) and so is compatible with a standard beer line. It also uses naturally occurring nitrogen in the air, making it sustainable. Cocktails on offer include the UK’s number one – the Pornstar Martini.

popular cocktails including a Strawberry Daiquiri and a Woo Woo, as well as a pink sparkly number, the gin-based Unicorn Sparkle. “Increasingly, consumers want to experience premium drinks that they don’t have to wait for. As a result, we’re seeing demand for cocktails made with frozen slush rocket. With high margins and consistency of serve, it’s perfect for highfootfall operations in particular,” explains Emma Hunt, marketing director for Vimto Out Of Home.

Fryst

Forget shaken or stirred, you can serve your cocktails frozen with this nifty device from Vimto Out-Of-Home. Slushiemaker by day, the machine turns into a cocktail dispenser at night with the simple addition of some cocktail flavour mixes and a shot of spirit. Marketed under the Fryst brand, Vimto Out-Of-Home sells a range of

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OCTOBER / NOVEMBER 2019

13/10/2019 22:14

time at the bar

PLATE OR SLATE? Where the nation’s publicans stand on the really big questions Matt Cotter

Plate or slate?

McMullen & Sons

Plate! I see the humour and experiential feeling of receiving a meal wrapped in linen on top of a crab shell carried by a stalk but really, don’t we all just want to enjoy a delicious meal without the struggle? It should be a meal, not a mission.

Matt began his career as a pub manager for McMullen & Sons back in 2015 at The Peahen in St Albans, Hertfordshire. These days he has moved up the ranks and is now the pubco’s ops manager, overseeing area managers and managers. In his spare time he run triathlons and marathons for fun.

Background music or silence is golden? Music. When there is no music we instinctively listen to every noise and every conversation, some of which you might rather not

be listening to. When music is the forefront our pubs do it brilliantly. From live bands, to DJ nights to full music festivals and, of course, the traditional Piano and Spoons on a regular basis at The Wonder in Enfield.

Menus online or on paper? Both. I like to read before visiting, then look again and change my mind 40 times when the waiter is trying to take my order. It’s also nice to see what other options are available, be they vegan, vegetarian etc.

Karaoke or pub quiz? Anything but karaoke. Not just for me but for the ears of everyone else.

Big night out or a meal with friends? Meal with friends. I am over 45, I can’t recover as quickly as I once did.

Dress up or dress down? Really depends on the situation and event, but in general I am pretty in the middle, not too up, not down. Ready for anything.

Live sport or big screen bans? Depends who’s playing. I like to walk into a pub and have some sport on the TV with the sound on or off – it’s a conversation starter and makes me feel more relaxed, gives the pub a homely feel.

Wear what you like or uniforms for the staff? Uniforms, goodness me. A personal preference of course, but it is nice to see who is part of the team so I don’t start asking menu questions to someone trying to enjoy a drink.

Shabby chic or design shrine? I assume “shabby chic” is what’s cool in Shoreditch? If so, I am all over it.

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13/10/2019 22:31

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A Beer Belly Fun Run,around the village of Consett, County Durham, helped local pub The Grey Horse (a.k.a. ‘the Hoss’) raise £4,000 for CALM. The Campaign Against Living Miserably charity aims to prevent suicide in men under 45. Fancy dress was encouraged and 40 runners took part, completing five one-kilometre circuits, with each lap beginning and ending at the pub, where a half pint and a snack was waiting between each circuit. At the end of the final lap, a pint awaited participants. “Never since darts got a bit serious has there been a sport so reliant on beer,” said Landlady Sandra Wilkinson. “This is the fifth year we’ve run the event and every year it gets bigger and bigger. I really have to thank pub regulars Ian Pratt and Pauline Harris, who work tirelessly to pull this off every year and Nev Kemp, who raised over £1,500 himself.” Runners paid £15 to take part, or £40 for a relay team of four and coffers were boosted with a raffle and collection buckets on the day.

THE COLLECTION TIN What pubs around the country are doing to help good causes A Dodge Viper and a Messerschmitt bubble car were among the attractions at Super Car Sunday at The Tiltyard in Kenilworth, Warwickshire. Punters donated £2,000 to Macmillan Cancer Support in for rides in 38 of the 50 cars on show. The event also featured a hog roast, bouncy castle and outside bar. Sheep might not usually be regulars at the baa but at The Oxford Arms in Kington, Herefordshire, they make an annual appearance for the pub’s sheep shearing championships. This year 70 sheep took to the stage to be shorn by 30 of

the area’s best shearers. It is the seventh time the event has taken place, this year smashing their £10,000 target for a number of charities including Midlands Air Ambulance. Spiders, snails and cockroaches all made the menu at a “bush tucker trial” fundraiser at The Eagle in Blythe, Northumberland. The event raised money for the Princess Ellie charity, set up by locals Dan and Rachel Long in memory of the daughter they lost to meningitis in 2010. “I am in awe of all the contestants who put themselves forward and would like to say thank you to everyone who supported us,” said landlord John Fawcus.

It took 420 miles, four days and 19 Greene King employees on bikes to raise a whopping £35,000 for Macmillan Cancer Support, in an event dubbed “The Ultimate Brewery Tour.” The challenge started at the brewer and pubco’s HQ in Bury St Edmunds, stopping in York and Newcastle before finishing at the company’s Belhaven Brewery on the east coast of Scotland. Jeff Addison, financial director at Greene King, took on the ride after his own cancer experience and said: “Having been through the cancer journey and lucky enough to recover from it, I want to give something back. This will be the third cycle ride challenge I have completed in two months to support Macmillan and cycling 420 miles in four days is a physical challenge, but if the funds we raise make a difference for people battling cancer, it’s worth it!” Greene King has worked with Macmillan since 2012 and has raised a staggering £6m for the cause to date.

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

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TOP

RACEHORSE PUBS Pint of Pedigree? Hostelries named after horses

Pic: Chris Heaton / Geograph

1. Alice Hawthorn Inn 4

Nun Monkton, North Yorkshire Born in 1838, Alice Hawthorn won 51 out of 71 races, with 14 other cups, 18 Queen’s plates and in 1844, her most successful year, she brought home the Ascot Gold Vase, the Goodwood Cup and the Doncaster Cup. On top of all that she then had the honour of a pub named after her.

2. The Spinner & Bergamot 5

Comberbach, Cheshire Built in 1714 and originally called The Kings Head, this pub was a favourite of the Smith-Barry family. In 1762, the family’s prize-winning horse called The Spinner won a series of races across England and the pub was renamed The Spinner. When John Smith-Barry died, his son James raced another horse called Bergamot, and the pub was renamed again.

3. The Brigadier Gerard Pic: Andrew Curtis / Geograph

Eastleigh, Hampshire Named after one of Britain’s finest thoroughbred racehorses, The Brigadier Gerard stands tall in the tiny hamlet of Horton Heath. In a racing career which lasted from 1970 until 1972, he won 17 out of 18 races and has been rated the best racehorse trained in the 20th century.

4. Running Horses 7

Dorking, Surrey Originally named The Chequers, it was renamed Running Horses in 1828 after Colonel and Cadland, two horses that raced in the nearby Epsom Derby. The two bars in the pub have taken those names and it has a horse racing theme throughout.

5. The Flying Childers

Melton Mowbray, Leicestershire This pub is named after a famous racehorse who won every race he entered and is alleged to have run the fastest ever time in a race at Newmarket. There is now a famous flat race named after him.

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6. Doctor Syntax

Prudhoe, Northumberland The original inn on this site was a 17th-century coaching inn on the route between Newcastle and Hexham. Doctor Syntax was a successful racehorse trained in Yorkshire. He won at least 36 races between 1814 and 1823.

7. The Young Vanish Inn

Chesterfield, Derbyshire Now specialising in slow-cooked roasts and stone-baked pizza, the pub is named after a 19th-century champion racehorse.

8. The Beeswing Country Inn

East Cowton, Yorkshire A traditional country pub with home-cooked food alongside real ales and a roaring fire. It is named after Beeswing, the 19th-century horse from the north of England. She won 53 of 61 events she raced in. Her most notable victory was the Ascot Gold Cup of 1842.

9. Hercules Revived

Sutton Cheney, Leicestershire Named after an 18th-century racehorse named Hercules by the Dixie family. It is said that the horse was revived and came back as an innkeeper – hence the name of this pub in the heart of a picturesque village.

10. The Brown Jack

Wroughton, Swindon Brown Jack, who raced from 1929 until 1934, was so popular that his skeleton was displayed in the Natural History Museum. The pub, originally The Three Horse Shoes, was renamed after Brown Jack’s historic run of victories at Royal Ascot, winning the Queen Alexandra Stakes six seasons in a row. 10

13/10/2019 22:37

time at the bar

HAIR OF THE DOG Tales of the unexpected from the wonderful world of pubs t-arsed New York gets rodents ra

Booze backstop

rated officials city’s rat problem, exaspe After years of battling the ed to drink. in the Big Apple have turn tried dollars at the problem and of lion mil wn Having thro y recently the s, trol to rat-proof rubbish bin everything from birth con ne chi ma le mil nd a solution. The Eko pool of announced they had fou a in wn dro to m the ps bait then dro attracts the rodents with alcohol-based liquid. s The news New York’s rat h are to be plied wit booze is the latest example of the vermin embracing elements of a human night out. In nt 2015 a New York rat we viral after it was filmed carrying a slice of pizza down a subway staircase.

Called to the bar She was the Spider-Woman who faced down a prime minister, adorned with an arachnid while delivering her damning judgment and forcing Boris back to the House of Commons. Lady Hale now has a top legal job as president of the UK’s Supreme Court. But as The Daily Mail pointed out in its headline, she has put in a shift or two in our industry too: “Ex-barmaid with a spider brooch who spun legal web that snared PM”. Lady Hale studied for her bar exams while teaching law at the University of Manchester, during which time she also worked in a pub. It’s another example of how a bar job can be a step in distinguished career. Lady Hale certainly seems to have learnt not to put up with any nonsense.

Where did we get to with Brexit, then? Given the several days it takes to print and distribute this magazine, and the bizzare kind of high-tempo stagnation gripping Britain’s attempts to leave the UK, it’s difficult for us to predict the situation by the time you read these words. With this uncertainty in mind, you might be reassured to hear businesses across the UK have begun stockpiling alcohol ahead of Christmas. A survey from the Chartered Institute of Procurement Supply (CIPS) found alcohol wholesalers started stockpiling their festive booze in September, rather than waiting until November as usual. “There won’t be a Champagne crisis at Christmas,” wine critic Antoine Gerbelle told Reuters.

Nut protection It wouldn’t be au tumn without co nkers. The delig of any kids who hted squeals can be induced to put down thei indulge in a tradi r tablets and tional pastime. Th e tabloid howls stories of elf ’n’ of outrage at safety gone mad and killjoy bureac ing war on the ho rats declarrse chestnut. The Canonbury Tavern in London ’s Islington, howe found a way to co ver,has mbine fun with pr ecautions, followi plaints from a nu ng commber of customer s who had been conkers in the pu hit by falling b garden. The tre e, under which Ge is thought to have orge Orwell written part of 19 84, is subject to a order, and cutting preservation it back was not an option. So this ye venturing into the ar, punters danger zone have been offered hard “I decided to ge hats. t the hard hats to prevent any com but also to have plaints a bit of fun,” said general manager Huntley. “The lo Martyn cals love it. Ther e’s a little bit of qu ness to it. People irkiare talking abou t it. People were sitting out with th em on even thou gh the conkers are pretty much gone now.”

66 OCTOBER / NOVEMBER 2019

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