Inapub Magazine December 2019 January 2020 Issue 91 by inapub

inapub

Issue 91 December 2019 / January 2020 £4.95 trade.inapub.co.uk

New year…

…new you?

is it time to give your pub a makeover? p01 cover.indd 1

05/12/2019 02:25

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05/12/2019 11:47

o you remember The Dress – was it blue & black or gold & ivory? That happened all the way back in 2015, also the year that David Cameron won a second term as Prime Minister; Donald Trump entered the race for the Republican nomination, and I joined Inapub. So much has happened between then and now. But nothing stays still and so it is that I write this, my last column as editor of Inapub. It’s been a fantastic job. I’ve become knowledgeable about all sorts of unlikely things – pub taxidermy, using smells to boost business, the freakshakes of Hull, what the heck The Dirty Thoughts of Cheryl Cole tastes like, and I became so obsessed with animals in pubs that the production editor banned me from putting any more dogs on the cover. It’s also been full of unlikely events for the wider pub industry. If you’d told me back in 2015 that Stonegate would buy (Enterprise Inns, or that licensees would finally win the legal right to go free-of-tie, I’d have been sceptical. And if you’d said that low and no-alcohol would have become the phenomenon it is now I would have laughed in your face – and I joined as the resident drinks expert. It is to drinks writing that I am to return now, which is lucky for me because I will still get to hang out in pubs and legitimately call it my job. But I shall certainly miss writing about the weird and wonderful world of pubs. And the dogs.

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this month Pub makeovers • Fighting isolation through footy

drink

eat

play Niche sports • Cinema pubs

stay Be a lifesaver when guests have forgotten essentials

back-bar business Trade show diary 2020

• Absinthe • Dry January

Food nights • Posh snacks • Talk up your healthy options

46 time at the bar Top 10 theatre pubs • Your work for charity

Editor Robyn Black

Multimedia Journalist Ruth Scammell 07884 868 365 • ruth@inapub.co.uk Contributors Matt Eley, Richard Molloy Production editor Ben Thrush 07810 620 169 • ben@inapub.co.uk

Chief executive Barrie Poulter 07908 144 337 • barrie@inapub.co.uk Sales manager Katy Robinson 07884 868 364 • katy@inapub.co.uk

Visit us online at trade.inapub.co.uk

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Subscriptions trade.inapub.co.uk/magazine 0800 160 1986 • subscriptions@inapub.co.uk 05/12/2019 11:42

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inapub 23/04/2018 13:23

23/04/2018 13:20

this month.

BARSTOOL EXPERT all you ever needed to know about RESERVATIONS Evening! You aren’t in your usual spot. No, it’s taken.

Really? It looks free from here. There’s a reserved sign on it – Dexter has it from 7pm.

That’s right. Publicans can take more bookings than they can accommodate and hope that some don’t turn up.

Probably a no-show in that case.

Who goes to the trouble of booking a table and then not turning up? Quite a few people, actually. One study put the percentage of restaurant no-shows in big cities at 20 per cent on average.

Good grief. That’s not even the most shocking part – there’s growing evidence to suggest it is relatively common for people to book multiple venues and then make a last-minute decision on the night on the one they want, letting the other venues down.

But that’s not fair on the pub or restaurant. It certainly is not. A 2015 study by online reservation system, ResDiary estimated that no-shows were costing the hospitality industry in the UK as much as £16bn a year.

No wonder so many pubs and restaurants are closing. People should be fined for not turning up! Some top restaurants do that – if you fail to turn up at a Gordon Ramsay restaurant for example, you’ll be charged £100 per person for lunch or £150 per person for dinner. Unless you give 48 hours notice, that is. Not really in the spirit of a welcoming hostelry like the great British pub though, is it?

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Some have gone as far as naming and shaming no shows on social media, or venues can adopt a policy of overbooking.

What, like airlines?

It’s 7.30pm now though

trade.inapub.co.uk

I see your point, but what’s the alternative?

That’s nearly as bad has having a system by which no-one can reserve anything. Yes, I’m not a fan of the first come, first serve system either. Perhaps charging a deposit on booking is a solution – 42 per cent of restaurants in the UK do, according to that ResDiary research.

Look! Dexter has finally turned up. So he has. Molly and Nigel have also booked tables for 7pm and they aren’t at their tables yet though, perhaps we should nab one of those?

Wait – isn’t your name Nigel? No comment.

Show-up: Ask diners for a small deposit on booking or for their credit card details which can be charged a small amount if they fail to turn up. Show-down: Some customers will find this a turn-off, so keep it to key times such as your busiest weekend periods and occasions such as Christmas, New Year, Valentine’s and Mother’s Day.

DECEMBER 2019 / JANUARY 2020

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IN THE TRADE THIS MONTH Hours extended for VE Day celebrations Plans for extended opening hours to mark the VE Day 75 celebrations have been announced by the Home Office. It will mean pubs, clubs and bars that are licensed to trade until 11pm will be allowed to open until 1am on both Friday, May 8 and Saturday, May 9, when VE Day 75 takes place. May 8 will also be a public holiday.

Stuck in a queue UK consumers waste an average of 26 hours a year waiting to order and pay in restaurants, bars and cafés, leading to two-thirds of adults saying they’d rather order by mobile than wait five minutes in a queue. Wi5’s report, carried out by Kantar involving 1,500 UK adults, also revealed 69 per cent get frustrated if they have to wait a long time for a bill.

TOP STORIES ON TRADE.INAPUB.CO.UK Mini train helps pull punters in at East London pub Britain’s most dog-friendly pub revealed Pubs creates own cider to use up local apple glut The long read: what the kids are into these days

Pub insolvencies hit new high Pub insolvencies have hit an all-time high for the third year running. Cost hikes and the rise of teetotalism are to blame, accountancy group UHY Hacker Young says. Insolvency Service figures show insolvencies of pub and bar companies jumped 13 per cent to 530 in the year to the end of September 2019, up from 470 the previous year.

Inapub and SIBA seek craft beer champion Inapub has again teamed up with the Society of Independent Brewers (SIBA) to find the UK’s Best Independent Craft Beer Bar or Pub. Entries are open now at www.siba.co.uk/ business-awards. The accolade forms part of the annual SIBA Business Awards, which this year will also feature an award for the UK’s Best Independent Craft Beer Taproom.

Brewery bans customers from paying by card

Rose of Mossley’s Mari wins charity award In her 30 years as landlady of The Rose of Mossley in Liverpool, landlady Mari Woods has raised more than £250,000 for charity. But it was her more hands-on work helping those in need that landed the pub the title of PubAid Charity Pub of the Year 2019. Mari makes sure the most vulnerable in the community are looked after, inviting lonely pensioners for Christmas dinner, helping the homeless and running a social club for adults with disabilities. “The Rose of Mossley shows how a pub can make a huge, positive difference to the lives of people in its local area. Mari and her team work tirelessly to keep the pub at the heart of its community, offering financial, practical and emotional help to local charities, groups and individuals,” said Richard Hayhoe, managing director of Matthew Clark, which sponsored the competition.

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DECEMBER 2019 / JANUARY 2020 05/12/2019 03:01

this month.inapub THE WAY I SEE IT DES O’FLANAGAN

TWEET ALL ABOUT IT

Celebrating 10 years of PubAid

There’s been a lot of talk about Sam Smith’s Brewery in Tadcaster, which doesn’t accept cards in its pubs and has banned mobile phones and laptops. Is it too old-school or is it a welcome blast from the past? There were some interesting views on the issue…

Ten years ago, the reputation of the great British pub was under attack, with the mainstream media holding it responsible for binge drinking, brawls and hospital admissions. A desire to tell a different story — one about the good that pubs do in their local communities — led to the formation of PubAid. The first thing we did was carry out research, which revealed that pubs raise £100m for charity every year. It’s an impressive figure that has gained traction within the pub sector and with MPs and other policymakers and influencers. After further research, we can add £40m of support from pubs to grassroots sport annually. We are proud to shine a spotlight on pubs, through our annual World’s Biggest Pub Quiz, which raised £230,000 for charity this year, and our Charity Pub of the Year competition, which attracted 100 entries. This year’s winner, The Rose of Mossley in Liverpool, [see left] is a shining example of a pub that is a true force for good in its local community and we were delighted to celebrate its win, alongside PubAid’s 10 years and the estimated £1bn pubs have raised for charity during that decade.

Des O’Flanagan is the founder of PubAid and former managing director of Scottish & Newcastle

I support it. Pubs used to be social places, so I’m not surprised he’s pushing them back that way. A pub isn’t an internet café. @1confucious Won’t be going in to any of theirs... don’t do cash… @Greg1954 I’m amazed this brewery and its pub estates is still in business. @jmcgvino That’s a bit backward isn’t it! #cashonly #Financial @darrenmleeming Sam Smith’s pubs do indeed ban mobiles and swearing. The beer is insanely cheap, especially if you can find one of their London branches, where their prices are massively lower than the competition. The trade-off is when you go in, you basically step back in time. @GarethECoates Is the board of Samuel Smith just really angry about modern society or something? @td_mcr Unfortunately before long there will be no Sam Smith’s pubs left. @bringonthebeer

48%

Increase in sales of low- and no-alcohol drinks in 2019 CGA

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

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05/12/2019 03:01

Aviation Gin

Back in 2017 actor Ryan Reynolds tried Aviation Gin for the first time. A year later he bought a stake in the spirit from its owner Davos Brands and the gin now accounts for 30 per cent of the gin growth in the US according to IWSR stats. Aviation Gin is lighter in style than juniper-heavy London Dry gins, featuring citrus and floral notes. “Aviation American Gin is the best damn gin on the planet, and I look forward to proving that in the most discerning gin market on the planet, Great Britain,” Ryan said. info@mbev.com

The Dukes posh chips

“The Dukes are more British than a British Bulldog in a Union Jack waistcoat” proclaims maker Lamb Weston. That image reminds us of an election leaflet the BNP once stuck through our letterbox, but these chips are an altogether more palatable proposition. Billed as “a cut above the average”, they pride themselves on their hand-cut look, fluffy inside and naturally crispy extrerior. 0800 963 962

Tonic font

Stuff

What’s new in the pub this month

A G&T remains one of our favourite tipples but does it need spicing up a bit? The London Essence Company has unveiled a new tonic font that dispenses five different flavoured tonics to enable more variety to accompany gin. Not only that, but the new tonic font is going a long way to helping us in the trade to do our bit for the environment and become more sustainable, as it reduces packaging by a whopping 96 per cent. Londonessenceco.com

Sun Valley crisps

Two Pints of Lager and a Packet of Crisps might have been a classic TV show, but what will the drinkers of 2020 want from their crisps? If it’s style and sophistication, you could try upgrading Cheese & Onion for Cheddar & Caramelised Onion Chutney, or Salt & Vinegar for Sea Salt & Chardonnay Vinegar, with this upmarket new range from Sun Valley. Also available are Sea Salt, Sweet Chilli & Lime and Smoked Paprika. They are all gluten-free and suitable for vegetarians. 0151 482 7100

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DECEMBER 2019 / JANUARY 2020 05/12/2019 12:44

this month. Corona on draught

To the tune of The Knack’s My Sharona “D-D-D draught Corona woah!” Over 80 per cent of drinkers think draught beer is “more sociable” than that in bottles, according to Kantar Alcovision figures, which is presumably why the Budweiser Brewing Group has taken the decision to make this lager available in the UK on tap. And yes, it should still be served with a wedge of lime - in fact, the new font even incorporates a lime holder. https://budweiserbrewinggroup.co.uk/ bars-and-pubs/

Mr Trotter’s Skinny Dips

Sister’s Soda

Diet and pork scratchings might seem like a contradiction in terms but these “light and crispy pork strips” from porcine product professionals Mr Trotter’s might just fit the bill. Made from collar rind, the cracklings are more bacon-like in flavour than a traditional pork scratching and come with a pot of Bramley apple sauce for dipping in every packet. They join Mr Trotter’s Original, English Mustard, Jalapeno Chilli, and Salt & Vinegar pork cracklings, and three flavours of Mr Trotter’s Sausalamis (original, black pepper and chili). 01889 583 025

OK, so your pub might be a booze-sodden bacchanalia this month, but come January 1 punters everywhere will be passing up the Prosecco and swearing off the pints of mild. It’s the perfect opportunity for drinks like this to carpe the diem. Targeting health-conscious consumers seeking pioneering flavours, three variants of the sparkling water combine real fruit extracts with all-natural ingredients and low sugar., weighing in at just 45 calories per flavour. https://franklinandsons.co.uk/latest

Vegan sausage rolls

Did you know that 250,000 people took on the challenge of Veganuary last year? We have no doubt that the meat-free trend for is set to continue into 2020 . Country Range is introducing a Vegan Sausage Roll using soya protein and a Vegan Pasty made with meat free mince, potato, swede and onion. Piers Morgan, eat your heart out. countryrange.co.uk

Kinahan’s Kasc Project

Did you know that while Scottish whisky regulations specify your wee dram must be matured in oak, the Irish insist only on “wood”? It’s a fact Kinahans has exploited to make what it says is the world’s first series of whiskeys made in hybrid casks. The resulting spirit has notes of chestnut as well as five different oaks. No chipboard, thankfully. kinahanswhiskey.com

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05/12/2019 12:45

New year, by RUTH SCAMMELL

new you?

It’s out with the old year, in with the new and just like people, businesses everywhere are thinking about rebooting themselves to face the 2020s. A bit of investment and a lot of thought can refresh a venue that’s starting to feel a bit tired, or transform it into an entirely new kind of place. Here are three pubs that gave themselves a makeover to inspire you.

The Bottle of Sauce Cheltenham, Gloucestershire Once a hotel, then a pub, now a pub turned co-working space, the building now known as The Bottle of Sauce in Cheltenham has seen plenty of change over the course of the last few years. Originally, the pub was called St James’ Hotel with several rooms upstairs and a bar area downstairs. Then it changed to a Scottish-themed pub called The Quaiche. That then shut down and was vacant for a while until it was taken over by Dodo Pubs, which already owned two pubs in Oxfordshire. After a £500,000 refurbishment, it opened in November 2016. Now, it welcomes a range of customers from across the community, from office workers to the student crowd and local residents. The name of the pub comes from Cheltenham’s horse-racing history – “bottle of sauce” being cockney rhyming slang for horse. The team decided rather than refurbish the rooms upstairs to run it as a B&B, they would use the space to encourage workers to come in and use it as an office. Assistant manager James Punch says: “The upstairs was left for a while. We had no experience in the hotel trade. Then we had that eureka moment and we decided to make a co-working office space. That was it and it just snowballed.” The team stripped everything back and discovered old wallpaper which they then waxed over. They bought furniture and created a room for staff to make tea and coffee and prepare food. There are 11 rooms and 46 desks. People can

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rent a desk for £280 a month excluding VAT or £250 per month excluding VAT if rented for six months. A company across the road took it on a trial period for a year while their offices were being renovated and in August, Dodo Works was officially opened. The staff working upstairs see the benefit of working above a pub with 10 per cent off food and 40 per cent off coffee. They can also hire out rooms for meetings. “It works really well,” James says. “We get the benefit of having a captive audience upstairs for after-work socialising and drinks. The guys upstairs will have a few drinks after work to let their hair down. “It’s a really nice addition. We are starting to fill up more and more up there. It’s like another community upstairs.”

BEFORE

AFTER

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this month.

The Seaglass Inn

BEFORE

Port Seton, East Lothian, Scotland The Seaglass Inn was formerly a little used, tired local called The Wemyss Hotel. Following a £425,000 refurbishment by Heineken-owned Star Pubs & Bars and new licensees, mother and daughter team Christine O’Brien and Sarah Couch, it has turned into a quality, familyfriendly pub. The overhaul gave The Seaglass Inn a stylish contemporary look. They created a stunning outdoor area for al fresco eating and drinking, as well as adding BT and Sky Sports and installing a new kitchen. Matthew Dyson, investment manager for Star Pubs & Bars, says: “It was a run-down pub. We had a good look at it and decided that there was a real opportunity in that area for a pub that had a good food offering as well as being a good local. “It’s like a brand new pub now. It was just a local before but now it’s the centre of the community. It’s gone from being a tired old building to a vibrant pub.” The pub now attracts a broader clientele. Whereas the old pub depended largely on wormen and male OAPs for its custom, the new incarnation is also pulling in women and families. Landlady Christine O’Brien says: “Now it’s outstanding. I can’t think of anything in the area that is like this. X “We have lots of girls coming in. We have lots of families that come for lunch and dinner. It’s totally changed. “It’s the hub of the community now. It’s made a huge difference. The reaction we’ve had is just incredible. When we first opened, people’s jaws just fell. It’s a fantastic space. It’s great for the community and people love coming here.”

AFTER

BEFORE

AFTER

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The Old Swan

Earls Barton, Northampton The Old Swan in Earls Barton, Northampton, was shut by the police after it became a drugs den. The opportunity to revamp the pub was taken by Paul Bexter alongside fellow licensee Keith Goodard. After spending £100,000 on refurbishment with new front and back bars and a brand new garden area, it opened three years ago and went on to win an award for Best Turnaround pub at the Ei Group awards. To ensure that they met the customers’ needs, the pair sent a questionnaire out to people in the village so that they could share their views on what they wanted, from what beer

BEFORE

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to serve, which wines to stock and what type of food, with the majority voting for traditional pub grub. When Paul and Keith took over the pub, it was totally empty. As well as completely redecorating and refurbishing the premises, they also spent many a Sunday at car boot sales to buy furniture and things to display. “People wanted the pub to look like a pub,” Paul says. “A lot of the stuff on the walls is local to the village. We have got pictures of what the village used to look like 100 years ago and pictures of famous people who came from or visited the village.”

AFTER

trade.inapub.co.uk 05/12/2019 12:55

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05/12/2019 11:32

FAMOUS FOR THROWING BLOKES A LIFELINE Robyn Black finds pub football really can be a matter of life or death

“

The activity gets people motivated but the pub is the bit that builds on that and allows them to come and talk to each other and find support

Blokes United is a football team with a difference. It’s about tackling mental health issues in men; preventing loneliness, providing support, and promoting social inclusion. It is, in the words of some of the men who turn up weekly, “life-saving” - and none of it would be possible if it were not for a pub in Lancashire run by landlord Mike Hales. One of Mike’s first acts as licensee of Star Pubs & Bars pub, The Butler’s Head in the pleasingly named Pleasington, was to get involved with Brewing Good Cheer, a Heineken initiative aimed at combating loneliness at Christmas. He organised an early Christmas lunch for 20 and sent invites out via social media, local groups and charities. He ended up hosting a dinner for 60 – “if it’s about social inclusion you can’t then turn people down when they want to come,” he explains. Two locals who turned up were Wayne Beck and Paul Davies. Chaps who had personal experience of mental health issues and who had founded a football team to help others like them – Blokes United. In Mike they found a perfect pub patron and he signed up immediately, donating £300 a month for pitch fees and equipment. But what persuades a publican with a new business to establish to part with £300 a month to an unproven local initiative? “It was a no-brainer,” Mike says. “Paul’s personal story and how football had brought him back from the brink made it an easy decision.” Being Mike his involvement has since extended beyond that initial commitment and he has now, two years later, he estimates, donated over £5,000 to the cause plus all the free food and drink he puts on for the players after practice for the now two Blokes United teams, plus another in the pipeline and a women’s version.

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Other community initiatives have followed, including for the bowls team based at The Butler’s Head. Previously unloved and unkempt, the pub boasts a bowling green that is now a thriving community resource. “On match days the pub didn’t even used to open, they had to bring in Portaloos!” Mike says.“We spent around £6,000 on improving the green and building a hut and we always open the pub for matches. When we built a new terrace we made sure people could look out over the green. That has sparked interest and membership has gone from one team of old-timers to six teams of mixed ages and abilities.” Each member of the club gets a loyalty card to the pub that offers them a hefty discount on food and drinks and it’s the same for the members of a cricket team local to The Railway, Bromley Cross, another of Mike’s two other Lancashire pubs (the third is Top Lock in Wheelton, and together they form his pubco, Imagine Inns).

Pillar of the community

Mike also recently spent £1,200 on kit for the cricket team but his community spirit extends beyond sport. “As an ex-teacher one of the most rewarding things we’ve done is a tie-up with a primary school close to The Railway. We went in and delivered a lesson on food and health and then asked them to decide on a menu and create some desserts, which we now serve in the pub, and 25p from every child’s meal sold goes to the school.” Good causes are found by putting a shout out on social media. Most recently Mike asked for local groups to come and enjoy a coffee and a mince-pie and Men in Sheds (a movement of workshops and spaces where

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this month.

Mike’s work in numbers

men can meet for company and to help with community projects) answered his call. He’s also setting up a “knit and natter” group to help locals who need company in the day. “It’s about enabling people to get out of their homes and socialising,” Mike says. “That’s why the tie-up between pubs and things like Blokes United or Men in Sheds is so crucial – the activity gets people motivated but the pub is the bit that builds on that and allows them to come and talk to each other and find support.” Needless to say, Mike has plans to further extend his good work and is hoping to establish an Imagine Inns Charity off the back of a carbon-free dining initiative he’s been running. “As a result of an extra £1 on each bill to off-set carbon emissions, we’ve planted 16,000 trees. I think we can use a similar idea but use the funds for causes closer to home, so we are setting up a charity to enable us to do that.” As to why Mike would take on this, on top of his three pubs (perhaps soon four), and the initiatives and individuals he already supports? “Pubs are more than just local businesses, we are part of the communities we serve and so we can’t just take, take, take. We have to give back too.”

1 pub company 3 pubs 25p from every kids meal to a local school 180 Blokes United players helped 60 bowling team members supported 16,000 trees planted

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05/12/2019 13:00

RICHARD MOLLOY Ever have that feeling you’re being watched? Well if you’re a publican then you are. Constantly. By dozens of pairs of eyes every day. If you’ve done your job well enough then some will struggle to focus, see two of you or mistake you for the quiz machine, but they’re watching nonetheless. Your exploits become entertainment and tales; you’re an ice-breaker for the unimaginative – an anecdote for their gossip bank. You’re a lauded friend when your pub comes up in dispatches: “... The Manor? Nice pub. We went for a meal with the landlady a while back...” It may have been five years ago, but people like to associate with the gaffers of their local and most won’t hesitate to drop your name into a conversation in the hope of inflating their perceived social standing. For most punters this voyeurism extends only as far as the odd glance over their friend’s shoulder as you go about your business, but for some you’re the top billing, their favourite part of the day. Your every move is scrutinised, every comment evaluated and remarked upon by those who misuse the social freedom of the pub for their own ends. They tend to be experts on everything and particularly excel in the field of being a landlord, as they tell you how to do your job constantly whilst internally you’re screaming back at them: “Tell you what, Gary, how about I come to work with you and tell you how to build fucking walls all day?” Your mistakes make their day. Pull someone the wrong thing and they’ll chuckle; spill a drink down yourself and they’ll snort and point; drop a glass and they think it’s fucking Christmas. I once slipped over behind the jump and I swear blind that a couple of people had to change their underwear. Of course this is the nature of serving the general public, and belonging to them for the duration of their visit is something that comes with your tenure, but for all the acceptance of this being “part of the game” it

“

The hardest part of being a publican is putting a smile on the front of a head filled with dejection. At these times we are not the ringmasters but the clowns

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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riles me at times that these people are forgiven purely by demographics, ie a certain percentage of the population are wankers. I wonder if they realise how it makes us feel when their words land? Those nasty jibes dressed up as edgy humour; that dismissal of achievement; that light drizzle of derision that soaks you to your boots. Of course we have thick skin. But we also have bad days. We worry and care about things that we never admit to. We have a home life and relationships that play out in full view of those that use our pub, and by far the hardest part of being a publican is putting a smile on the front of a head filled with abject dejection. At these times we are not the ringmasters but the clowns. But to admit this is something we never do. We have a duty to create an environment free of sorrow. Many people in the pub are escaping their worry and it is up to us to offer them solace and cheer. If this means taking constant jabs to the soul from those who don’t realise the psychological harm they do or, worse still, punters who revel in your discomfort, then so be it. We feign happiness until happiness returns along with the clarity to consider our detractors and why they do what they do. Often they are lonely. Sometimes they have been hurt or abandoned by those they loved. Maybe they can’t help being the way they are so the compassionate human in you pities them, forgives them and wipes the slate clean. Again. Then the publican in you puts the price of their favourite drink up disproportionately and smiles a big, real smile.

trade.inapub.co.uk 05/12/2019 13:02

M I T F E L S Q U E L LWA S S E R G E B R A U T

Naturally brewed in Germany. Proudly served around the world. www.krombacher.com

info@krombacher.co.uk

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drinkaware.co.uk 05/12/2019 14:42 15.11.19 12:49

drink ON THE BAR

Absinthe Can absinthe be the next gin? It seems rather far-fetched on the surface: an anise- and wormwood-flavoured French drink versus the juniper- and citrus-noted spirit of Great Britain. However, there are a surprising number of similarities between the two. Both gained a reputation for debauchery in years gone by — gin became “mother’s ruin” and absinthe “the green fairy” that provoked Van Gogh to cut off his ear. Both have inspired great works of art — Hogarth and his Gin Lane and Degas’ L’Absinthe; and both have spent decades in the dustier vestiges of the UK’s back bars. So perhaps it’s not such a surprise the self-styled “peculiar” gin brand Hendrick’s has taken on the challenge to rehabilitate absinthe and bring it back to the mainstream. “Absinthe is really a cousin to gin, in that it is a botanically flavoured spirit, just with a different palette of botanicals to play with,” says Hendrick’s master distiller, Lesley Gracie. Her version of absinthe contains the traditional artemisia absinthium and star anise, plus five additional botanicals, including the brand’s signature rose and cucumber. Hendrick’s owner, William Grant & Sons, will not be the first to have attempted an absinthe revival, of course. In the 1990s

absinthe was popular in UK bars, following the adoption of modern EU food and beverage laws, which removed long-standing barriers to its production. As a result, a plethora of brands sprang up and bars across the country starting investing in all the accompanying paraphernalia – the fountains, the spoons, the burning sugar. It didn’t last. This time round the company is relying more on absinthe as an ingredient in simple cocktails and mixed drinks. The suggested serves highlight this — with tonic or ginger ale, for example. It might lack the romance of some of the classic absinthe serves — “pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly” is Ernest Hemmingway’s recipe for a cocktail he called Death in the Afternoon — but by taking what it has learned from the gin category, Hendrick’s might just have made another peculiarly good move.

COMMERCIAL BREAKDOWN FENTIMANS • Pink Gingerbread House This winter Fentimans is bringing sugar, spice and all things iced to the rooftops of London to celebrate its pink ginger mixer. Fans can book to enjoy hot pink ginger cocktails at the “Instagrammable installation” (with its edible sweet walls) at London venue Skylight. PLYMOUTH GIN • Proper This new marketing drive aims to “bring to life the South West’s approach to doing things ‘Proper’”. It is hoped the campaign will reach 3.5 million of the brand’s target audience of sociable 30- to 45-year-old gin lovers.

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STRYYK • Banish the Mocktail Non-alcoholic spirit brand Stryyk is promoting its “menu hack” to publicans looking to cater for abstainers. “By simply placing the Stryyk asterisk device next to vodka, rum or gin serves and swapping the alcohol with our products, outlets can denote a nonalcoholic version and drop their entire mocktail section,” founder Alex Carlton says.

trade.inapub.co.uk 05/12/2019 13:07

PROMOTIONAL FEATURE

DRINK OF THE MONTH in association with the

Agnes Arber Pineapple Gin

Had enough of pink gin? Then try this more tropical-tasting gin from Signature Brands. Nic Ponticakis of the company said: “We see Arber Pineapple as an opportunity to cut through the flavoured gin noise and recruit even more drinkers to the gin category.” At 41.6 per cent ABV, the gin is not aimed at the liqueur end of the flavoured gin market but premium gin drinkers and cocktail fans. lwc-drinks.co.uk

Britvic Spiced Orange

This is the first Britvic mixer made especially for dark spirits, which are starting to give gin a run for its money, according to the company. This one has been developed specifically for rum and was launched at the end of November in selected outlets, with a wider roll-out across the on-trade earmarked for February. sensationaldrinks.com

Look out for... H2Roads Craft Hard Seltzer

With less than 100 calories per serving, virtually no sugar, low carbohydrate count and vegan accreditation, it’s no surprise these are proving a hit with health-conscious Americans, where the market for what are essentially alcoholic fizzy waters has exploded over the past year. These two versions are both made by US craft breweries — the 4.5 per cent ABV H2Roads Craft Hard Seltzer from Two Roads Brewing Co, available in raspberry, cranberry, lime and grapefruit, and the five per cent ABV Wild Basin from Oskar Blues, including black raspberry and lemon, agave and hibiscus flavours. jamesclay.co.uk

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Silk Road White Spiced Rum

“There’s more to white rum than coconut,” says Silk Road Distillers, which unveiled this variant in November. It also creates a brand new category of spirit, the company claims. “You’re used to spiced rum being sweet, dark and ruled by pirates. Silk Road’s white spiced rum is delicate, light and more refined,” says company founder, George Agate. Serve with tonic rather than cola. info@silkroaddistillers.com

BLACK CHERRY COLLINS

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. Vodka remains by far the largest global spirit, with annual sales around the 430 million nine-litre case mark. Although the workhorse of the backbar does not garner as much attention as its juniper sibling, unflavoured vodka commands the largest single spirits share of the UK on-trade by value and volume, making up nearly a third of all spirits sales. Potato-based vodkas offer a more velvety, creamy sensation and they work well with rich flavours like Teisseire Cherry, which is used in our Black Cherry Collins cocktail. The sharp clean vodka cuts through the sweet cherry-based spirit, with the Britvic Tonic Water providing a refreshing fizz finish. For more recipe inspiration, visit

www.sensationaldrinks.com Ingredients • 50ml Vodka •25ml Teisseire Cherry •100ml Pepsi Max •60ml Britvic Tonic Water Method • Half-ﬁll a tumbler with cubed ice. • Add the vodka and Teisseire Cherry. • Top with Britvic Tonic Water. •Garnish with maraschino cherries and dehydrated orange wheels.

05/12/2019 13:07

Sell low, aim high by RUTH SCAMMELL

So here we are. New Year’s Day and after a month of overindulgence Dry January has arrived. While booze-free months have not traditionally been seen as an opportunity for pubs, times are changing. “Let’s be honest, the choice when it came to the no and low alcohol category was pretty dismal up until three or four years ago,” says Morgenrot sales director, Graham Archibald. “It was almost a badge of shame buying a low/no alcohol beer. The landscape is massively different now with some incredible innovation meaning the choice in terms of quality and beer styles on offer to consumers is staggering. “Things have improved so much in the category it isn’t just teetotallers looking at what’s on offer. “We launched the Playground IPA from Dutch brewery vandeStreek earlier this year and the interest has been through the roof. This hasn’t just been from abstainers but from beer aficionados appreciating it for its flavour, hop profile and quality.” Earlier this year the company also added Germany’s favourite pilsner to its portfolio. This includes its alcohol-free pils and non-alcoholic weizen, which it launched in March. Fellow beer specialist Martyn Railton, managing director at distributor Euroboozer, agrees, and says a new generation of exciting low and no brews are appearing from all over the

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world. “No and low alcohol lagers and wheat beers have been the early pace-setters but I think we’re seeing different beer styles now fighting back. “I think low/no needs to be approached in the same way as fullstrength beer, which means stocking just one style and dumping it at the bottom of the fridge isn’t good enough any more. “Venues need to offer a few different beer styles and, most importantly, they need to promote them, like any other drink. Staff knowledge is crucial but menus should be utilised to showcase what low/no drinks are available. Consumers who are abstaining, are vegan or who have allergies are far more likely to research venues when drinking in the ontrade, so providing information online can be a great way of driving bookings and sales.”

It’s not all about beer

And it’s not just low-alcohol beers that are exciting drinkers and non-drinking drinkers. Other categories have also improved their low and no offers, including cider. Recent entrants include Kopparberg, which has made all of its bestselling flavours available in non-alcoholic versions.

trade.inapub.co.uk 05/12/2019 13:18

PROMOTIONAL FEATURE

‘Include low and no options to meet shifting customer expectations’ ANNE CLAYPOLE CATEGORY CONTROLLER, KOPPARBERG UK

“

They’re looking for the same level of excitement and flavour experiences from nonalcoholic drinks as they do with alcoholic ones

Sheppy’s, meanwhile, landed its alcohol-free cider back in 2018. “It’s becoming clear pub-goers now expect a wide variety of choice when it comes to low and no beverages and are savvy to the fact they no longer need to settle for sub-standard drinks,” explains the company’s David Sheppy. “They’re looking for the same level of excitement and flavour experiences from non-alcoholic drinks as they do with alcoholic ones, and pubs need to adapt to the ever-increasing demand for alternatives.” Heineken too has had moved moved into into the the low low and and no cider category, launching a no-alcohol version of its Old Mout brand last year. The company’s category and trade marketing director, Jerry Shedden, says: “The low and no category’s rapid growth shows no signs of slowing, with 20 per cent of GB consumers having tried a low and no beer, wine or spirit in the past six months.” Heineken has invested heavily in the category in recent times. As well as developing and launching Old Mout Alcohol Free in cider, it has added £6.4m to the low

The health and wellness agenda is increasingly influencing ranging decisions; and operators should be aware that as consumers are becoming more health conscious and responsible, brewers and cider-makers need to ensure they have a diversified portfolio with calorie-reduced, low and no-alcohol options to embrace the shift in behaviours. Whilst the low and no market is still small in comparison to the alcohol market, it is growing rapidly and shows no signs of slowing, according to Mintel 33% of all adults limited or reduced their alcohol consumption in the last 12 months. Brands are listening to consumers and catering to their needs to ensure there is a tasty and attractive alternative alc-free option, which should be replicated by operators. Kopparberg Alcohol Free has the highest penetration of all adults purchasing low and no in the off-trade, making it an obvious choice to stock to satisfy demand. By choosing to stock the variants they know best and importantly, are most popular with consumers, operators can maximise sales potential and appeal to the newer-trend drinkers. *Mintel Attitudes to Low& No alcoholic drinks August 2019 ** Kantar September 2019

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05/12/2019 14:16

and no alcohol category through its Heineken 0.0 beer and has launched the beer on Blade, its beer dispenser system, which allows non-drinkers to enjoy a pint in a pub as easily as their imbibing mates.

Spiritual awakening

Don’t forget about the spirit options. Sophie Partridge is head of on-trade category development at Diageo GB. She says: “Poor breadth of choice is the main barrier to entry

but innovation is fast addressing this. “We have seen a raft of new products launch to cater for this, from the award-winning Gordon’s Ultra Low Alcohol G&T flavoured RTDs, to Seedlip — the world’s first nonalcoholic distilled spirit. “These products recognise the need to offer consumers a selection to choose from which doesn’t compromise on flavour or makes a night out less of an occasion.”

Don’t forget the soft drinks With all the innovation happening in alcohol alternatives it would be easy to neglect traditional soft drinks — but that would be a mistake. “Premium soft drinks have a key role to play here as customers won’t want to necessarily spend money on the products they enjoy regularly at home,” says Adam Russell, director of Foodservice and Licensed at Britvic. “When out and about, customers want to feel as though they are being offered something that is just as sophisticated as an alcoholic beverage. Mocktails are another great way of driving sales — use garnishes, ice and glassware to enhance the appeal of the drink, premiumise the serve and command higher price points.” Amy Burgess, senior trade communications manager at Coca Cola European Partners (CCEP) says: “It is important for venues to stock a wide range of soft drinks to match different tastes and occasions during January. “In particular, venues should consider stocking a selection of adult soft drinks and premium mixers. Adult soft drinks are likely to grow in popularity as consumers look for a more sophisticated soft drinks option, such as Appletiser, that they can enjoy during Dry January while others may be drinking wine, beer or cocktails.”

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trade.inapub.co.uk 05/12/2019 13:18

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05/12/2019 13:23

eat HOT TOPIC... THE TOUGHEST MONTH Pubs across the country have been dreading January. It’s always been the time when trade comes crashing back down to earth after the madness of December. Once the wrapping paper, pine needles and fortune-telling fish have been swept away, the tumbleweed blows in as punters receuperate from a month of excess and vow not to set foot in the pub until they’ve at least pocketed their first paycheck of the new year. It was always thus. But with the nation’s surge of interest in healthy living, along with frankly less than helpful campaigns such as Dry January and Veganuary, demand for an early-year pie and a pint has never been lower. Some pubs could be forgiven for wondering whether it’s worth opening in January at all. But what if you embraced the opportunity to try something different? People who are “doing Veganuary” are by definition likely to be novices when it comes to go-

2lb

ing without meat for a month. Why not run a January menu of meatless munchies? It will give you something to shout about on social media, could tempt in some new customers, and gives you chance to try out some new dishes. Any that prove especially popular could even keep their place on the menu once the new year’s resolutions start to wear thin and business begins to pick up again. And those doing Veganuary aren’t the only ones you could target in January. Many people will be looking for lighter dishes and trying to eat more healthily – maybe you could offer some hearty, nutritious soups or a creative range of salads and sandwiches? The nation’s palate is evolving away from what has traditionally been viewed as “pub grub”. January, the month when the tried and tested struggles to deliver, is the perfect opportunity to experiment and figure out what you can do to move with the times.

In season in December and January

Size of the pig-in-blanket served by the The Commodore in Grange-Over-Sands, Cumbria. The whopper pork product was served in an enormous Yorkshire Pudding, and was sold as a standalone dish for £14.99, or loaded with turkey and all the trimmings for £29.99.

www.bbcgoodfood.com

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05/12/2019 03:08

HERB CRUSTED COD, PEARL BARLEY, PARSNIP PURÉE, PARSNIP CRISPS AND CHARGRILLED BABY LEEKS

Herb-roasted cod

“The cod is sourced from Brixham market from our supplier Kingfisher. We portion the fish from a larger fillet and use any waste for other dishes. We pan roast the cod before covering in a fresh, clean herb crust made with dill, chives, parsley, lemon and breadcrumbs and finish it in the oven.”

James Griffith, area executive chef, Butcombe Brewery

Baby leeks

“The leeks are simply grilled to get the charred flavour while quickly cooking them fully through.”

Parsnip crisps

We take the outer parts of the parsnip, peeling strips and frying these in rapeseed oil, and then keep warm for service with a little smoked salt. It gives the dish a nice texture.”

Pearl barley

“This is from Sharpham Park. It’s poached in a little vegetable stock for 15 minutes until just cooked.”

Red wine sauce Parsnip purée

“We infuse the parsnips in milk, cream, garlic and thyme before making a smooth purée.”

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“The dish is finished with a red wine sauce made with beef stock, which gives a real richness and depth to the dish as a balance to the earthy parsnip and clean fresh herbed cod.”

05/12/2019 03:08

pub food nights to run in 2020

by ROBYN BLACK

Japanese please

Having proved themselves the hosts with the most with the Rugby World Cup this autumn, the Land of the Rising Sun is turning its attention to the 2020 Summer Olympics (July 24 to August 9), so what better time to promote some delicious Japanese foods of an evening? Don’t think that means you have to serve sushi, either; frozen gyoza from the likes of Ajinomoto are perfect partners for beer and easy to prepare. Or you can turn your attention to yakitori (skewers of meat or fish) or even chicken katsu curry, which to our minds is set to be the next Thai green curry. You heard it here first…

East eats West: put Japanese favourities like gyoza or yakitori on your menu

Breakfast for dinner

The all-day breakfast is a great British institution, so there’s no reason for not to be serving a full English during evening service. Just

remember — don’t put the beans anywhere near the egg (don’t copy the picture below)

Burger blowout

It might not be the most original food promotion but if it ain’t broke, don’t fix it. You can use the opportunity to offer “burger and a pint” deals, of course, or to offer something a bit different. Bleeding vegan burgers are all the rage now, or go gourmet with burgers made with venison or tuna. Alternatively, take inspiration from pubs like The Brandling Villa in Stockport, which offers The Dirty Thoughts Of Cheryl Cole on its “Burgers of Destiny” menu — a beef burger topped with a sausage roll, cheddar cheese and baked beans. And don’t forget the chips — for the chips maketh the burger.

Fish Friday

Or make it a fish Wednesday or a fish Monday, for a fish night needn’t just mean fish & chips on a Friday. If you want to try something on-trend, experts are predicting “seacuturie” to emerge in 2020 — think platters of smoked fish and fish pâtés, as well as ceviche, oysters and marinated seafood, for example.

Pizza party

The great thing about pizza is that even pubs with the most basic of food offers can these days serve a pretty decent pizza. From frozen and reheated at one end of the market to fromscratch and wood-fired at the other, every pub can get a slice of the pizza pie.

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05/12/2019 03:13

eat.

Curry favour with your customers by looking beyond the well-known Indian curries to curry classics from other parts of the world as well

“

If you are looking to try something ontrend, experts are predicting ‘seacuturie’ to emerge in 2020

Death by chocolate

The Three Ways House Hotel in Chipping Campden, Gloucester, has been running a successful pudding club since 1985, where ticket holders get to try seven puddings of an evening. Why not take a whisk out of their bowl and do something similar but with chocolate at your gaff? Alternatively, you could put on a chocolate tasting or chocolate making event; chocolate sharing boards, chocolate fondue, chocolate cocktails, chocolate covered in chocolate… sorry, did we get a bit carried away there?

a korma and a lager isn’t the only game in town. There are Thai curries to experiment with, as well as those from the Caribbean and Malaysia. Or choose some alternative Indian curries — Goan fish, Parsi lamb, Keralan beef stir-fry or Hyderabadi-style chicken biryani — there’s hardly a shortage of recipes out there. As for the booze accompaniment, cider and aromatic white wines make a great match for most and you can make lassis and chai for the non-drinkers.

Curry club

Beat ’spoons at its own game by offering a curry deal once a week, but be more creative —

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DECEMBER 2019 / JANUARY 2020

05/12/2019 14:18

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05/12/2019 14:20

eat.

Snack in style by MATT ELEY

Aviko’s chilli cheddar nuggets could add a twist to your sharing platter

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If your customers are demanding premium drinks, in a thoughtfully designed environment with a variety of options to keep them entertained, then it figures that they are going to want more than a packet of dry-roasted peanuts for a snack. And while classic quick bites remain as important to pubs as mainstream lager and a decent pub quiz, the growing popularity of posh snacks should not be overlooked. In fact, the trend for grazing rather sitting down for a formal meal is one of the drivers behind the launch of McCain Foodservice Solutions’ Brew City range. That, along with younger customers wanting a good range of craft beer to tempt them out of the home. Robin Norton, category controller at McCain Foodservice Solutions, explains: “Brew City’s innovative range of hot bar snacks – that pair perfectly with beer – has been designed to help operators tap into the so-called “Beermunch” revolution by elevating the bar snacks category, with a view to increasing incremental spend and keeping the good times going.” He points to research by the NPD Group that suggests out-ofhome snacking is on the up (11 per cent in the last year) and that pubs are the biggest beneficiaries of this trend, with a 28 per cent increase in money spent on pub snacks in that period. On top of that, a quarter (24 per cent) of people are more likely to visit a pub with a good selection of craft beer, so a good hot snack can keep them there for longer.

So what kind of things are on the menu? Robin continues: “The Brew City range consists of eight products and includes: Mac N Jack, Monterey Jack cheese & macaroni pasta wrapped in a crispy beer batter coating, that pairs perfectly with Stout; Potato Pops, mini barrels of crispy shredded potato, that pair best with a cold Pilsner; and Fiery Jalapeño Slices, small but mighty slices of red and green jalapenos in a tempura batter, that pair perfectly with a brown ale.”

Spanish snacking magic

Other snack suppliers are treading a similar path with their ranges. Aviko’s spicy options include Jalapeno Snacks, Philadelphia Snacks and Chilli Cheddar Nuggets. On the sweet side, there are Straight Cut Churros, made in Spain to a traditional recipe. Mohammed Essa, commercial director at Aviko UK & Ireland, says: “With 71 per cent of consumers choosing to graze throughout the day (according to Sainsbury’s research), offering premium snacks will help pubs boost profits outside of typical busy dayparts.”

Knock up your own nibbles

Of course, you can always make your own as well. Classics such as scotch eggs and sausage rolls can be turned into bespoke offerings that customers associate

DECEMBER 2019 / JANUARY 2020

05/12/2019 03:17

Right: McCain’s Brew City range of eight premium snacking products is designed to pair with beer and help pubs drive profits. Below Aviko’s churros are an authentically Latin sweet snack with the wow factor

“

Out-of-home snacking is on the up, and pubs are the biggest beneficiaries

with your business. In fact, both of those snacks have been given numerous twists in Young’s Pubs’ Scotch Egg Challenge and the Great Sausage Roll Off at Fuller’s pub The Red Lion in Barnes, south-west London. Check out both for a little bit of inspiration. Maybe your pub could become renowned for its selection of pickled eggs or homemade vegan scratchings (yes, these are a thing).

Sustainable snacks

Another long-term trend in dining is customers’ growing interest in the story behind their food and where it is sourced from. Isabelle Haynes, category manager for snacks and beverages at Bidfood, explains: “Like the average consumer in Great Britain, pub consumers are increasingly concerned about the sustainability and sourcing of the products they eat. “Unsurprisingly, this ethical consideration is filtering through to their on-the-go purchasing decisions, meaning it’s more than just taste and price considerations enticing them into their snacks and confectionary purchases. In short, consumers aren’t as price-led as they used to be, and are

DECEMBER 2019 / JANUARY 2020

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prepared to pay a premium for brands that have a strong ethical story behind them.” This trend has a knock-on impact in other areas. For example 45 per cent of customers say that packaging is important to them (CGA) so they will have a keen eye on products that can be recycled. Going into 2020, there is another healthrelated trend on the way. Isabelle says: “Gut health is a big trend to watch out for, with more specific trends such as fermented foods and kefir making their way into our everyday food choices. Whilst we have started to see elements of this trend creeping in this year, it’s looking to really increase in popularity in 2020 as it becomes more widely recognised.” Whether your customers are looking after their health or simply looking for something to go with their pint, they could well be in the market for interesting options that they are not afraid to pay for.

trade.inapub.co.uk 05/12/2019 03:17

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19/08/21 17:12

Not naughty By RUTH SCAMMELL

It’s not just about words - vibrant images of colourful fresh produce can help you sell your healthy options Lighter dishes can be tempting too – who could question the pulling power of this Thai smoked chicken with fragrant jasmine rice?

just nice

After a month of overindulgence, many people decide January is the time for a detox. But it can be a difficult time for us in the pub trade as we try to entice in people who are counting the calories. The trick could lie in how you phrase your menu. It’s the way you sell ’em, and if you can describe your healthy dishes in a way that makes them sound like a treat, you could get the year off to a great start. It’s not just those choosing to cut out the fat we need to give special consideration to in in January. Many will take on the challenge of Veganuary again this year, so it’s important to cater for all diets. With the UK having discovered healthy eating in a big way in recent years, there are more options than ever before when it comes to creating a health-conscious menu. The problem we face is that when people think of going out to treat themselves to a meal, they tend to think of the kind of fatty and sugary fare that pubs are renowned for. Beer-battered fish & chips, 28-day aged steak and hand-cut chips, gooey sticky toffee pudding with lashings of cream… all pub classics with good reason, but hardly the kind of menu to pull in someone on a health kick. At this time of year, maybe we need to rethink how we promote our menus. As well as offering new dishes, this could also include putting some of the healthier dishes on the specials board, so customers are given the options as soon as they walk through the door.

DECEMBER 2019 / JANUARY 2020

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Annette Coggins, head of Foodservice at Tilda UK, says: “When it comes to boosting the appeal of healthy dishes, how operators describe them on their menus can make all the difference. “Our independent research shows by using flavourful words, operators can sway customers towards certain dishes. The tastier they sound the more consumers will be willing to pay – even as much as £2 more! An easy way to drive higher margins. “For example, if a menu includes ‘Salmon & Kale with a Rice Salad’, adding in the authenticity and provenance of the dish can help operators appeal to 78 per cent of consumers. What’s more, 75 per cent would choose a dish that highlights the rice variety, e.g. Basmati, Jasmine or Arborio, over one that simply says ‘rice’.”

Put them in the picture

And it’s not just the words on the menu that can help sway your healthy customers – images, too, are key to driving up profits. Aaron Goldstraw is head of purchasing at Oliver Kay Produce. He says: “It is key

trade.inapub.co.uk 05/12/2019 03:21

eat.

HOW TO SELL YOUR HEALTHY DISHES OFFER A ‘‘SAINTS AND SINNERS’ section or whole

menu with options for those on a health kick and those who aren’t. COMMUNICATE THE FRESHNESS, SEASONALITY, BRITISHNESS OR LOCALNESS OF PRODUCE Using flavourful words can help sway customers towards certain dishes

that vibrant images and videos of tempting healthier dishes and the colourful fresh produce being used to create them are featured on social media channels during January, so customers know that a night on a diet doesn’t need to mean a night in.”

Superfood shout-out

Indulgence doesn’t need to be unhealthy - this roasted butternut squash could be a comforting treat for a cold day

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He also recommends pub caterers embrace well-known superfoods on January menus such as kale, spinach, watercress and blueberries or gut-friendly foods like peas, banana or ginger, adding: “Consider the health benefits of the ingredients you are using and communicate these in menu descriptions, such as “spicy, gut-friendly kimchi.” Healthy desserts are another challenge for pub chefs. You could try fruit-based treats or sorbets as a way to cut out the cream, or cut the calorie count by offering smaller mini-desserts. Anna Sentance, gourmet marketing manager for Callebaut UK and Ireland, adds: “The new year brings fresh opportunities for operators to offer something a little different. To keep up with evolving dietary requirements, gluten-free alternatives and vegan options are key to catering for those with allergies as well as those who choose to consume alternative diets. More people than ever before are expected to sign up to Veganuary this year. Now is the time for caterers to review their menus and ensure these lifestyle choices are met.”

wherever possible in menu descriptions.Add personality to vegetable and fruit descriptions where possible, such as Popeye’s favourite spinach, or gut-friendly garlic or ginger. REALLY SELL THE INGREDIENTS by using

words such as flavourpacked, tender, freshly picked, juicy and hearty. Use recognisable menu terms to describe vegan dishes such as; ‘Minted lamb seitan roast’, cauliflower ‘wings’, butternut ‘steak’ or vegan ‘beef’, ‘chicken’ or ‘cheese’. OFFER A MONEY OFF THE BILL VOUCHER FOR THOSE TAKING PART IN ANY HEALTH AND WELLBEING ACTIVITIES

you are hosting, such as yoga, or new clubs at your pub in January. GIVE PEOPLE ORDERING TWO-COURSES FROM HEALTHIER OPTIONS IN JANUARY A BOUNCE BACK VOUCHER

to enjoy a free dessert in February when ordering a main course.

05/12/2019 03:21

play PUSHING FOR PROMOTION

Women’s football The opening night also welcomed pundits and former internationals such as Reshmin Chowdury, Rachel Brown-Finnis, Fara Williams and Danielle Carter (pictured). The pub is one of more than 750 that has committed to support women’s football by signing BT Sport’s pledge to screen and promote live games. Those that sign up receive point-of-sale in return. btsportprint.co.uk/redlioness

The upstairs function room at the family freehouse in County Down has become a great meeting place for a variety of groups and clubs in recent years, particularly for some of the area’s more senior citizens. Owner Iris McBride says: “It started with the Probus Group, which is a group for retired professionals. They come in to meet and will have a speaker. We provide tea and coffee and they will stay for lunch afterwards.”

t pub clu ea

U3A•McBRIDES ON THE SQUARE COMBER, COUNTY DOWN

A pub was transformed by BT Sport to celebrate and drive support for women’s football — and more are being asked to do the same. The broadcaster teamed up with Greene King in London’s Moorgate to turn The Red Lion into The Red Lioness. But it was more than just a name change. The pub became a home for women’s football, with the walls adorned with photos and memorabilia, as well as it showcasing and promoting Lionesses games against Germany and the Czech Republic and Women’s Football Weekend, which included live FA WSL matches.

Word spread and the Rotary Club was next to take advantage of the pub’s facilities, followed by of The University of the Third B ri t a i n Age (U3A). Iris says: “They started off with a bridge club and there is now also a technology group and a historical society. It means there is always a group in every week and many will come into the pub at other times. In fact, we recently saw a lot of them coming for breakfast during the Rugby World Cup.” Iris doesn’t charge for the room itself but has found the clubs to be hugely beneficial. “It has brought new people in to see us and we have new regulars as a result,” she says. Does your pub host a club with a difference that has helped grow your business? Let us know by emailing editorial@inapub.co.uk

34 DECEMBER 2019 / JANUARY 2020

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play. Uefa Euro 2020

It’s coming home — sort of. The final and semifinals of Euro 2020 will be played at Wembley as Uefa celebrates 60 years of the tournament by hosting matches across the continent. Heineken is on board as official beer, so look out for some new deals come the summer. Jun 12—Jul 12, BBC and ITV

It’s the one night of the year pubs simultaneously dread and look forward to in equal measure. New Year’s Eve can bring all life into your business… but did you know this about December 31?

Ryder Cup

Golf’s biggest team showdown is back and the US will be desperate to make up for a poor showing in Paris last time out. They normally put up more of a fight on home soil, though, so there should be some great competition at Whistling Straits. Sep 25—27, Sky Sports

Pic: Getty Images

Happening in 2020 T20 World Cup

England’s ODI World Champions head to Australia with expectation rather than hope. Both the men’s and women’s tournaments take place, most appropriately, in 2020.

Race for the title(s)

Liverpool are chasing a first league title in three decades and Rangers are aiming to end Celtic’s dominance. Then there’s the Champions League, Europa League, FA Cup, Carabao Cup… All year, Sky Sports and BT Sport

American football’s showpiece gets more popular every year. This time it comes from Miami’s Hard Rock Stadium, with Jennifer Lopez providing the half-time entertainment. Feb 2, Sky Sports

Olympics

The greatest show on Earth? Quite possibly. And one that Team GB have performed well at over the last two events. While the best in the world compete in Japan, you can give your punters chance to compete with a pub Olympics of your own. Jul 24–Aug 9, BBC

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Around 250 years ago pubs may have had a fairly quiet time of it on December 31 because England didn’t adopt that date as New Year’s Eve until 1752 — some 150 years after Scotland. Up until then the New Year began on March 25, the feast of the Annunciation.

Women: Feb 21–Mar 8, Sky Sports Men: Oct 18–Nov 15, Sky Sports

Super Bowl

Did you know? New Year’s Eve

A quarter of all of the world’s Champagne is sold between Christmas and New Year. It was in 1788 that the words to Auld Lang Syne were penned. It was Robbie Burns who wrote them, and they were set to a traditional tune. They have been sung by revellers for many years since. Worried about your customers making New Year’s resolutions that involve avoiding the pub? Fear not, only 38 per cent of people in the UK made a resolution at all 12 months ago.

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WATER IN THE FRONT, PARTY IN THE BACK

AVAILABLE NOW ad page2.indd 36

@B AL ANSDRINK S WWW.B AL ANSDRINK S .C OM

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play.

Carve out your

sporting niche

by RUTH SCAMMELL

“

We have a huge pre-game party with cheerleaders on site and it builds up a fantastic atmosphere

We all know that football and rugby are at the top of the league when it comes to pulling in punters to watch a game. But why stop there? There are so many sports that could create the atmosphere and excitement to get people off their sofas and into your pub.

One sport that has a niche but fastgrowing audience in this country is American Football. Taking place on Sunday, February 2, Super Bowl 54 will offer another opportunity to allow punters to connect with NFL and to enjoy a night in the pub. Granted, it’s taking place in Miami, which is five hours behind, so it’s a late night. But many people will enjoy staying up late to watch it. The Belushi’s chain of bars hosts big parties for the Super Bowl. Alex Philiotis is manager of Belushi’s in London Bridge. He

71%

of customers follow at least one niche sport

26% follow La Liga football 21% watch darts 9% watch NFL Survey commissioned by Stonegate Pub Company and Molson Coors

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says: “We try to enhance the experience as best as we can for the customer and we have built up a big fan base. The Super Bowl party is fantastic. People have a brilliant time.” It’s not enough though, Alex reckons, simply to stick the Super Bowl on the telly. For Belushi’s the success of the event rides on them building a whole day out of it. “We have a huge pre-game party with cheerleaders on site and it builds up a fantastic atmosphere,” he says. “We really focus on the atmosphere. The food and drink complements it.” The pub also hosts NFL Sundays, where the focus is on all NFL games. “People come in, watch it and make an event of it,” Alex adds. “We try and do as much as we can to get people in early so they can really enjoy the game. It’s definitely a growing sport in the UK and pubs should take advantage of it.” Hayley Pipe, UK marketing manager for Beds & Bars, agrees. She says: “It’s about trying to get people out of their home. There has got to be something extra to make people to come out with their mates. “We have got to make sure that we focus on making it a social occasion as well as being about watching the sport.”

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play.

HOW TO SCREEN NICHE SPORTS MAKE IT RIGHT FOR THE LOCATION

Make sure there is enough interest and that customers would value the sports you intend to show. SHOUT ABOUT IT Get your customers in the zone and you could convert Super Bowl atmosphere into profit

Put up posters in the pub, put it on your noticeboards and events boards and promote it on social media. MAKE IT A SPECTACLE

Put the effort in and decorate the pub. Look at themed food and drink depending on the location of the sport. If you’re trying to push NFL, launch a deal on a burger and a pint, for example.

Stephen Cooper Sports marketing manager, Stonegate Pub Company

With continued advancements in streaming, sports in all forms is a huge growth area. Not only does it provide more reasons for people to visit our venues but it allows us to engage with and host new audiences. With the rise of technology it is becoming far easier for consumers to digest sporting content away from football and rugby, be it through live broadcasts, apps or podcasts. We’ve seen less mainstream sports grow in interest and profile with their fans being just as interested and passionate about watching live as one would typically expect with football or rugby. This year alone we have seen huge interest from our customers in sports such as La Liga, Women’s netball and football, wrestling and the likes of the NFL. It is important that we provide our customers with access to live sport across the spectrum, not just the dominant sports, letting them dictate which ones are popular or not.

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MAKE IT FEEL LIKE HOME You want to be tempting your customers away from their living rooms so make the pub homely. Put lots of sofas and comfortable chairs out to enable people to get the best seats in the house. MAKE IT INTERESTING

Get some memorabilia like replica trophies and offer punters a chance to have their picture taken with it. Launch a competition! Get the punters involved and immersed in the experience.

OTHER SPORTS TO CONSIDER WOMEN’S FOOTBALL ★ WRESTLING ★ NBA BASKETBALL.

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Stars of the by MATT ELEY

LICENSED TO SCREEN In much the same way as with recorded or live music you are likely to need a licence to show movies outside of private homes. The cost of these will vary on the type of business, audience size and how often you will be showing films. Having a licence also allows you to advertise your films outside of the pub and charge a ticket price. They are available from either the British Film Institute, Filmbank or the Motion Picture Licensing Corporation, and start from around £100 for the year. Licence holders can then obtain films from the companies shortly after their cinematic release. For more information visit www.themlpc.co.uk, www.filmbankmedia.com or www.bfi.org.uk

silver screen

Big screens in pubs used to mean one thing only – you can watch the game here. But these days some pubs are using their screens to double as cinemas, giving punters the chance to watch their favourite films in a communal environment. The UK cinema scene is in rude health. 2018 was a record breaking year with 177 million cinema visits recorded. According to the UK Cinema Association, after a bumper summer in 2019, those figures could potentially be surpassed But with just 775 cinemas in the UK, there

SCREEN 1 THE MORDEN ARMS GREENWICH, LONDON

• STARRING CLIVE REFELL

It was a collective of customers at south London freehouse The Morden Arms who decided that midweek nights could be jazzed up with the introduction of movies. This adds it to a programme of entertainment that also includes open mic, quiz nights and, well, jazz. Clive Reffell, a customer who looks after the pub’s marketing and social media, says: “We’ve started low key and it is just a way of making more of those quiet nights. “We’ve shown some old silent movies like Laurel and Hardy and the James Cagney movie The Public Enemy, projecting them from a laptop “It’s on in the main bar and popcorn and choc ices are provided as well. “It’s brought some more people in and it is something we hope will grow over time.”

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are plenty of people in rural locations who do not live near a big screen, and plenty more who prefer an experience that a pub can offer. We caught up with three pubs that run cinema nights of their own to see how they get the film fans in for movies and more.

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play.

SCREEN 2 THE BOOT FRESTON, SUFFOLK

• STARRING DAMON JEFFREY, CO-OWNER

The Boot at Freston was derelict for the best part of a decade before the new owners lovingly brought it back to life. As part of its new lease of life an outbuilding was converted into a 16-seater community cinema, or The Freston Kino to give it its proper name. It shows a variety of films from kids’ movies, to premiers of works by local students, documentaries, DVDs brought in by customers and even live sport. Owner Damon Jeffery explains: “We live in a rural community and people do not always want to venture into town to watch a film. We got cinema seats from Southwold, Great Yarmouth and Paris for it and spent £7,000 on a quality projector as well as having a screen fixed to the wall, so it is an authentic cinema experience. “It wasn’t cheap but we did get a grant of £1,000 from Pub is the Hub to help with the cost. “It is not something we have done to make a quick return on but it does bring different people into the cinema and then into the pub as well.” The Kino is available for private hire and has seen groups as diverse as children’s parties, stag and hen dos and couples on their own book it out. Damon continues: “It is used a lot and we try to keep things as flexible as we can. We provide a bar snacks menu, popcorn and bags of sweets. People have even had full sit down meals while watching the film.”

SCREEN 3 POTTERS NEWPORT, WALES

• STARRING EMMA GORVETT, GENERAL MANAGER

Potters takes a different approach to cinema, working with a charity to bring a series of summer screenings to customers from its roof terrace. Last summer it screened three singalong movies on Monday nights: Mamma Mia!, Mamma Mia! Here we Go Again and Bohemian Rhapsody. It also had a fourth event with Anchorman: The Legend of Ron Burgundy taking centre stage. Tickets were priced at £10, which included a bag of popcorn with funds raised going to the Gwent Wildlife Trust. Manager Emma explains: “A customer came to us and we thought it was a great idea and something else to do on a Monday night. We did it on the roof terrace which has a capacity for around 70. “It went well and is something we would do again, but it has to be in the summer or it can get too cold up there.”

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stay 11

by RUTH SCAMMELL

Things people might forget that you can easily provide We’ve all done it — gone away for the weekend and when we open our suitcase having checked into our hotel or B&B, we suddenly realise we’ve forgotten something. And we’re staying in the middle of the countryside. The shops are a drive away and all you want to do is sit back with a glass of wine and get some well-earned R&R. So wouldn’t it be a nice surprise to find the thing you forgot has actually already been supplied by the place you’re staying in? Little touches make a big difference to a guest’s experience and so we’ve made a list of some of the key things people might forget to bring which could push your ratings into the next level.

Cufflinks

It’s a little detail but an important one that completes the look and if you’re off to a wedding, you don’t want to wake up in the

morning only to discover you’ve forgotten to pack cufflinks. It’s a simple thing but will go a long way when it comes to guest satisfaction.

Hair straighteners

Socks

Phone chargers:

OK, so this might not be the cheapest item, but you don’t have to go for the most expensive pair of hair straighteners. Having them in the room will be a big boost for anyone who wakes up with a frizzy mess.

Cold feet. Urgh. One of those horrible, uncomfortable feelings in life. We all want to feel warm, especially when we’re tucked up in bed. An easy, cheap solution is to supply a spare pair of socks for your guests.

It’s got to be one of the most popular forgotten items but nowadays it’s one that we can’t live without. Well, unless you’re planning a getaway that involves shutting yourself off from the outside world. Either way, supplying a spare iPhone and Android charger in your rooms is a great idea and one that will be greatly appreciated.

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stay. caught short, so an umbrella is an essential item. Keeping one of these in the room will be a great help to your guests should the heavens open during their stay.

Razors

Waterproof gear

Disposable razors may not be considered an essential item but for those men who don’t like the stubble and prefer the clean-shaven look, it can be a helpful extra in the room.

Another wet weather essential, you can pick these up fairly cheaply and it will be a very helpful extra for any guests who forgot to check the weather forecast before they left home.

Deodorant

A spray can of deodorant could be a lifesaver and is another item that is cheap to pick up but will leave your guests feeling comfortable and prepared for the day ahead.

“

Wouldn’t it be a nice surprise to find the thing you have forgot has actually already been supplied by the place you’re staying in?

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Reading glasses

Another often forgotten item but one that could leave guests feeling frustrated. Supplying reading glasses is an easy and cheap option to ensure your guests can relax and pick up a book or a copy of the paper without straining their eyes.

Toothbrush and toothpaste

A fairly obvious essential yet one that can be easily forgotten. Cheap and simple to supply and will ensure your guests can leave their room feeling fresh (especially if they’ve spent the previous night at the bar.).

Umbrella

One of the unfortunate things about the Great British weather is we often can get

Shoe polish 11 This is a great essential for any guests who are attending big events such as a wedding or a Christening and who might have forgotten to give those shoes that extra shine before they left home.

12 Iron

Another obvious one which lots of hotels do choose to provide but it is an essential. Travel irons usually aren’t quite as effective, so one on hand in the wardrobe will be of a huge benefit to people staying with you. Don’t forget a board to go with it.

13 Earplugs We realise stocking these for your guests might give the impression your B&B is in a noisy location but that’s not the idea here. It’s just to give people the option of using them to enjoy an undisturbed night’s sleep. Could be a must-have item if your guest is a light sleeper sharing a bed with a loud snorer.

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back-bar business

Trade show diary 2020 PUB20

THE INTERNATIONAL DRINKS EXPO

February 4-5 / Olympia, London

September 28-30, ExCel, London

www.thepubshow.co.uk

www.internationaldrinksexpo.co.uk

PUB20 brings together more than 200 innovative suppliers, 25 insightful talks from 60 expert speakers, and the latest food, drink and technology trends. The free seminars will feature 60 industry experts, alongside 200 suppliers. Features for this year include pub talks, a games room and Thirsty Business, a section of the show which is dedicated to the newest drinks and “wet-led innovation”.

This is an event which is dedicated to really maximising your drinks sales with lots of events and activities taking place. There will be a variety of different speakers from across the industry filled with knowledge and expertise to give your bar takings a boost, as well as debates, seminars and demos.

CASUAL DINING SHOW March 25-26/ ExCeL, London www.casualdiningshow.co.uk The show will return to ExCel in London’s Docklands for the second year. Leading experts from across the industry will return to share their expertise at the event which is marketed towards restaurants, pubs and bars across the UK. There will be keynote sessions with some of the biggest and best names in the industry alongside great networking opportunities.

LONDON WINE FAIR May 18-20 / Olympia, London www.londonwinefair.com The London Wine Fair features 14,000 wines from 32 different countries. There are critical tastings, masterclasses and industry briefings. For those who feel they need to learn a little more about wine, there’s also an Education Zone. This year is the 40th anniversary, so expect some surprises as part of the celebrations!

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THE RESTAURANT SHOW

IMBIBE LIVE

September 28-30, Olympia, London

June 29-30 / Olympia, London

www.therestaurantshow.co.uk

live.imbibe.com

Allowing people within the hospitality industry to connect and discover new suppliers, services and products, this show is returning to London Olympia in September. Whether you’re looking to make your business more sustainable, boost profit margins, increase loyalty or staff retention – the event will be packed full of insightful speakers and innovative exhibitors. It’s free to attend and the visitor badge will give you full access to the trade show.

Imbibe Live is an innovative and interactive annual exhibition for anyone who sources, buys or serves drinks in the licensed on-trade. From wines, beers and spirits, to cocktails, soft drinks, mixers, tea, coffee and waters – all with a view to how they can enhance customer experience at the same time as establishing profitability. There will be seminars and tastings and you have the chance to buy new products and discover new trends in the industry.

LUNCH September 24-25 / ExCeL, London www.lunchshow.co.uk For pubs wanting to give more focus to their lunchtime offerings, this show is perfect for generating inspiration and ideas. Thousands of food operators and people from across the catering industry will be on hand to offer their expertise and enable you to learn more about the new trends and products.

NORTHERN RESTAURANT & BAR SHOW MARCH 17-18 / Manchester Central Convention Complex www.northernrestaurantandbar.co.uk This will be the 20th edition of the show which provides an opportunity for operators, suppliers and figures from the industry in the north of the country to meet and share their views and knowledge. From craft beer exhibitors to catering experts to spirit brands such as Kuro Gin and the Whitby Distillery, there will be a whole range of things to see and do.

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time at the bar

PLATE OR SLATE? Where the nation’s publicans stand on the really big questions Gwyneth Spadaro-Dutturi The Crown Inn, Pontypridd, Wales Gwyneth was a teacher before she took over The Crown 12 years ago. She loves good reviews on Trip Advisor or Facebook and hates “the bloke who tells you he can buy the same drink down the road at Tesco for half the price.”

Plate or slate? Plate definitely, china, white and large. I put the slate on my roof.

Background music or silence is golden? A ticking clock is awful if you are first into a pub, so music is good. But as a background only with Phil Collins, Billy Joel or similar.

Family-friendly or keep the kids home? I know what I would like to say! However, my policy is: “Children whose parents have a Victorian attitude to their upbringing are most welcome”. No-one wants to see kids running around a pub.

Dogs allowed or the only animals are on the menu? Dogs allowed, provided they bring their owners on a lead. We always have biscuits for our canine friends.

Brass or chrome fittings? Brass – provided I don’t have to clean it.

Cocktails or cask ale? Cask ale every time – light in colour, elderflower or citrus in flavour and no higher than 4.3 per cent. My favourite is Cwrw Haf (Summer Ale).

Dyson Airblade or hand towels? I would never buy from Mr Dyson and in any case the air dryers cause germs to spread if people haven’t washed their hands properly (certainly the case in the gents). I would prefer white cotton hand towels but I would need to raise my real ale to £5 a pint to cover the cost of laundry.

Dress up or dress down? Men need to dress up. Some of them come out on a Saturday dressed in the same clothes they would wear to dig the garden

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– scruffy t-shirts, jeans and trainers – totally lacking in style. Women on the other hand could do with being a bit more casual – high heels, backless dress and all the jewellery you own strewn around your neck doesn’t really fit well in a pub.

Table service or order at the bar? Can you imagine going out for a meal and half-way through your main you need a refill of your pint or whatever? So you jump up and queue? No thank you – table service always.

On the tab or no credit here? Tabs are illegal – except when you settle up at the end of the night.

Wear what you like or uniforms for the staff? Customers need to know who the staff are. Ours wear black trousers and shirt, flat black shoes and a smart black apron. I once went into a pub where the barperson looked like she was the woman next door who had been dragged in as there had been a major disaster. She was employed there and I wasn’t impressed. Neither was I impressed when I spotted her mobile phone, handbag and tissues on a shelf at the back of the bar – not professional.

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@PubShowUK

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Pub is The Hub has joined forces with Heineken to combat loneliness and isolation through pubs. Join Inn – Last Orders for Loneliness will help pub owners, operators, local authorities and rural community organisations review pub’s role in providing vital social spaces for local residents. It will fund a part-time advisory “Ambassador for Loneliness” role to spread ideas from individual pub schemes to other regions. It builds on four years of Heineken UK’s Brewing Good Cheer campaign, which encourages pubs to bring together people who might rarely get the chance to visit their local. David Forde, managing director at Heineken UK, said: “Our partnership will kick-start community activities and shine a light on how communities come together in The Great British Pub.” Pub is The Hub chief John Longden added: “One of the main benefits we have discovered through our projects with rural pubs is the enormous boost to wellbeing that they provide to isolated or vulnerable people in communities. John (left) is pictured with Heineken’s Lawson Mountstevens.

THE COLLECTION TIN What pubs around the country are doing to help good causes Industry leaders will cycle 335km in a bid to raise £140,000 for disadvantaged people in the pub trade. The 26 taking part in “Pedalling for Pubs” will battle intense heat and rocky conditions in Jordan next spring. Riders include Admiral Taverns’ David Wigham, Heineken’s Richard Bradbury and Molson Coors’ Philip Whitehead. For more on this story, check out www.pedallingforpubs.org.uk

the lead-up to Remembrance Day. Money raised from sales were to be donated to a charity for veterans.

Chester’s Brewhouse & Kitchen created a beer to commemorate service men and women who fought for their country. The new Veteran Brew was available in

Staff at The Fountain Inn in Bridgwater, Somerset, went to work in their pyjamas to raise cash for Breast Cancer Now. The team collected donations and held a raffle to raise £321.

A landlord has been praised for his efforts in raising more than £50,000 for a local charity. Myton Hospice presented Ted Bear of The Engine Inn, Kenilworth, Warwickshire with a certificate of achievement for his efforts over a 15-year period.

An epic 60 hour dart match has helped a pub in Scarborough raise more than £5,000 for three charities. Staff and customers took part in the challenge at Ye Old Forge Valley Inn. The scoreboard started on 1,000001 and the players worked it down over two-and-half days non-stop before finishing on a double. The challenge was part of the pub’s third annual Forgefest event, which included live music, face-painting and a bouncy castle. The money raised will support St Catherine’s hospice, Macmillan and Mind.

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

DECEMBER 2019 / JANUARY 2020

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TOP

THEATRE PUBS

All the pub’s a stage, publicans and punters merely players

Pic: David Dixon/ Geograph

Pic: Pam Fray / Geograph

1. The Old Joint Stock 2

Birmingham A theatre was added to this Fuller’s pub in 2006 under the watchful eye of Ian Craddock, a theatre specialist. And a good job too – “brewery people aren’t theatre minded,” Ian told BBC Birmingham back in 2014. “When we were having the refurbishment done, I asked for a ‘Green Room’ as it’s known in the theatre world (a room where people can relax, have a coffee etc). So they gave me exactly that – a room painted bright green.”

2. Kings Arms

Salford, Manchester This pub has not one, not two but three theatres on the premises plus an array of studio and rehearsal spaces – but that’s not its only claim to fame. This pub has itself featured on the big screen with such TV classics as Cracker and Fresh Meat being filmed there.

3. The Marlborough

Pic: Julian Osley/ Geograph

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7. The Other Room at Porter’s

Cardiff Owned by a self-confessed “failed actor”, it’s no surprise this hidden gem also boasts a theatre space, which opened in 2015. Since then it has gone on to win award after award, including being named Fringe Theatre of the Year 2016 by The Stage magazine, the first time the accolade went to a venue outside London.

8. Chiswick Playhouse above the Tabard

Chiswick, London This area of London has a rich theatrical history – playwrights including Harold Pinter and Sir Arthur Pinero lived there and Vanessa Redgrave, Colin Firth and, um, Ant and Dec. call it home. No surprise that you’ll find one of the capital’s most famous pub theatres here.

4. Kings Head

9. The Village Pub

5. Upstairs at the Western 6

Bristol Celebrating its 21st birthday this year, this pub claims to be Bristol’s oldest pub theatre. Converted from two separate function rooms, the 48-seater theatre has hosted classic plays including Mike Leigh’s Abigail’s Party, Ibsen’s A Doll’s House and Oscar Wilde’s The Picture of Dorian Gray.

Brighton According to local lore a secret tunnel links the pub to the Royal Pavilion nearby. It was said to have been used by the Prince Regent (George IV) to make discreet visits to what was then either a theatre or a brothel above the pub.

Islington, London One of London’s oldest pub theatres (it was founded in 1970), the Kings Head was this year named London’s Pub Theatre of the Year. The venue beat 17 others thanks to its track record of nurturing theatre talent and commitment to opera and LGBTQ theatre, which has resulted in “opera being more accessible and queer stories being enjoyed by all”.

Pic: Jaggery/ Geograph

6. The Alma Tavern and Theatre

Leicester Leicester’s first pub theatre promises “engaging and inspiring performances of theatre, comedy, spoken word, music and workshops” in its 44-seater space. The pub has also earned rave reviews for its pints – no surprise, as it’s owned by the Steamin Billy Brewing Co.

Edinburgh, Scotland Not just a pub with a theatre, this boozer boasts its very own theatre company too. The group has become known for its monthly evenings of short plays, often presented script in hand, and for championing new work from Scotland. Most is performed at the pub but the company also takes its shows on the road and has also performed in café’s, libraries and, of course, theatres.

10. The Southern Belle

Hove, Sussex This pub, hotel and a theatre has bagged awards for being dog friendly and for serving the best roast in the area. The 40-seater theatre hosts a year-round programme of music, comedy, cabaret and poetry.

05/12/2019 14:02

time at the bar

HAIR OF THE DOG Tales of the unexpected from the wonderful world of pubs Pants on fire

Pub Pets’ Corner from the ch-loved regular feature This issue, we revisit a mu ts’ Corner! Pe b Pu of ht, it’s the return Inapub annals – that’s rig e for his ry Eli shot to national fam Feline friend of the indust by’s love tab ger Metro revealing the gin love of the local, with the l. of Brewdog in Liverpoo ner, veterinary out, he loves it ,” Eli’s ow ing go to d “Eli’s so use definitely er. “He’s one of a kind and student Molly, told the pap and sursit can he pubs and bars as enjoys coming with us to n’t think did I so ly, nd -frie wdog was pet vey the room. ‘I knew Bre twice taking him in there.” dreds of tagram account with hun Eli even has his own Ins followers. Could you pro g kin ma by b mote your pu If r? use mo a h wit s friend eral there’s one thing the gen ch mu as h wit public lap up relish as a tasty pint, it’s cat pictures.

Beer to burn It might seem a distant memory at the moment, but come the summer a beer and a barbecue is a classic combination. Usually though, we think of the beer as something to refresh us while we burn the drumsticks, rather than fuel for the fire. That could all be about to change though, following a breakthrough from boffins at Queen’s University Belfast. With UK breweries throwing away unspent barley weighing the equivalent of half-a-million elephants each year, the scientists have figured out how to turn the waste into activated carbon. This could be used to fuel barbecues, heat homes, filter water and create carbon nanotubes for engineering. Speaking to the Belfast Telegraph, the university’s Dr Ahmed Osman called it a “prime example of the circular economy”. Sounds like a good reason for another beer to us.

Fighting off hot competition from various of our senior politicians, pub-goer Philip Gate has been crowned the World’s Biggest Liar after a hard-fought contest at The Bridge Inn in Santon Bridge, West Cumbria. The 45-year-old data architect took the title with an unlikely origin story for the local epithet “jam eater”. The popular theory is this insult was levelled at those too poor to afford meat in their sandwiches. In Philip’s version, however the area has large underground “sugar seams”, which feed the hedges, creating all kinds of delicious jams. Six-time winner Mike Naylor, a.k.a. Monkey Liar, had to make do with third place for his tale about Weight Watchers contracting seagulls to nick people’s chips. The competition derives from 19th-century publican Will Ritson, who served up a tall tale with each pint. Fake news? Don’t you believe it.

It’s beginning to lo ok a LOT like…...

Got your Christm as lights up? A ta stefully understa perhaps, spread ted display ing some good cheer without be in-your-face? ing too That’s not the ap proach they take at The Queen Vi in Priddy, Somer ctoria set. Their installa tion, which has dubbed Britain’s seen them Most Festive Pu b, is inspired by bread house fro the gingerm Hansel & Gret el and includes lights and a 22ft 60,000 fairy snowman made of beer bottles. canes and ging With candy erbread men ad orning the walls took four people , the display eight days to pu t up, and uses 5k Landlord Mark m of wiring. Walton began the traditio n four years ago to raise money for a local childre n’s hospice charity, raisi ng more than £5,000 last year. Now that’s what we call Christmas spirit.

50 DECEMBER 2019 / JANUARY 2020

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