inapub
Issue 58 September 2016 ÂŁ3.95 trade.inapub.co.uk
Faces of Leicester
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RICH
IT CA N BE D I S C OV E R E D I F YOU LO O K I N TH E R I G H T P L AC E S Robbie Shone. Cave Explorer
INTRODUCING THE SAN MIGUEL RICH LIST In partnership with The Guardian and The Discovery Channel, we’re investing across TV, social, digital and print media from July to December to bring consumers a very different kind of rich. We believe it’s experiences that make us richer. It’s true of our beer, and of those who have earned their place on the San Miguel Rich List by discovering what’s truly valuable to them. Join us in unearthing their amazing stories at sanmiguel.co.uk/richlist. To start stocking please call 08453 710 199
facebook.com/sanmigueluk
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@SanMiguel_UK
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hen I walked into a pub and saw a coffin posing as a table I knew our feature on pubs in Leicester was going to work. The Inapub team took in about a dozen venues on our mini tour in a bid to find inspiration and ideas for you. And while serving drinks on coffins isn’t going to work for everyone, hopefully there are a couple of ideas that could. We have never been shy of encouraging licensees to get out of their businesses. Running a pub can be intense and getting out can allow you take stock, relax and see what others are up to. We also visited the Great British Beer Festival last month, and you can read about the cask market on pages 21-27. The mood seemed a little downbeat at the festival this year with some operators suggesting trading has been difficult due to another belowaverage summer. It remains a tough market with customers going out less and demanding more for their money when they do. Only the best can survive which is why checking out the competition should be part of your routine.
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this month On the loose in Leicester •
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drink The future for big cask brands • Pimp your G&T
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eat Grow your own veg • delivery food • roast potatoes
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play The new football season • yoga sessions in the pub
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back-bar business Spotify • Next Generation • Digital marketing
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Editor Matt Eley • Deputy editor Robyn Black •
60 time at the bar Alcohol myths • Your work for charity
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Eat writer Bronya Smolen •
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Production editor Ben Thrush •
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Chief executive Barrie Poulter • Matt Roclawski
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Visit us online at trade.inapub.co.uk
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COME IN THREES
IRISH WHISKEY IS WORTH £37.3M, UP +5.6%, AND ACCOUNTS FOR 3.1% OF ALL WHISKEY SALES*
CONTACT HALEWOOD WINES & SPIRITS FOR FURTHER DETAILS *NIELSEN
DATA
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Enjoy Responsibly
www.halewood-int.com 18/08/2016 21:43
POSTCARD from the pub frontline Pints and pulpits combined recently at The Dog & Bull in Croydon after Lesley and Mark Knight were approached by their local vicar. He didn’t manage to turn any water into wine but blessed the pub in a traditional Church of England ceremony. “It is an ancient tradition and we are quite a traditional pub, so it made sense,” Lesley said. “There was a service in the church about blessing me and my husband, blessing the pub itself and also the beer.
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Then there was a procession from the church to the pub.” Father Lee Taylor, Croydon Minster’s associate vicar, blessed the beer barrels in the cellar with holy water, and then the beer behind the bar. “After that he said “right, it’s about time we test some of the beer then!” added Lesley. “It was a great evening and everyone came back to the pub, so it worked out well for us. There is even talk of us repeating the tradition every year now.”
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IN THE TRADE THIS MONTH BII calls for entrants to relaunched NITAs The BII has re-launched the National Innovation in Training Awards (NITAs). The trade body is looking for those who demonstrate “training excellence and innovation in the licensed retail sector”. For more information or to enter visit www.bii.org. The deadline for entries is September 16.
On-trade beer sales slide
TOP STORIES ON TRADE.INAPUB.CO.UK Carlsberg adds more to its Crafted range How to do an awesome seafood platter
On-trade beer sales slipped by 1.9 per cent between April and June, according to the British Beer & Pub Association. The decline is smaller than drops in previous years. A lift in off-trade sales saw overall beer volumes go up by 1.5 per cent in the same period.
Pass the crumpets Although only nine per cent of people have had afternoon tea in a pub, research by Mintel suggests it is a key growth area. Richard Caines, senior food and drink analyst at Mintel, said: “Making items like cakes, biscuits or sweet pastries visible at the bar during the quieter afternoon period should offer a very tangible reminder and proof of the quality of their offering.” Look out for inspiration in your next issue of Inapub…
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WATCH: Saw it, liked it, nicked it: Leicester Rachel Riley to help Sky with Friday Night Football conundrum David Beckham adds cheaper “trendy” Haig Club Clubman to his whisky range
Bingham’s Vanilla Stout takes the title For the first time ever, a speciality beer has taken the crown of CAMRA’s Supreme Champion Beer of Britain. Bingham’s Vanilla Stout brewed in Berkshire, was awarded the title at the Champion Beer of Britain awards dinner last month. The beer is a five per cent dark stout infused with vanilla and dark malts. CAMRA’s Nik Antona said: “It’s great to see a speciality beer win the award for the first time in the history of the competition and our congratulations go to the brewery.”
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61%
Believe moderate alcohol consumption can be part of a healthy lifestyle From YouGov poll commissioned by CAMRA, which wants a debate on alcohol guidelines.
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this month.
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A Brighton landlord has put in a Faraday cage to block mobile signals, but should customers be free to use their phones as they please in pubs?
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We run an underground bar in Carlisle so the signal isn’t great, and we turn off the WiFi at 5pm each day, and have done for two years now. Throughout the day people might want to sit and do work or have business meetings and obviously that is fine. But as soon as it hits 5pm work is done, it’s time to change the atmosphere and we turn the WiFi off. We do this because we think it’s a better experience than sitting with people on their phone. It’s about manners and etiquette. If customers are sat with guests it is extremely important that they take the time to appreciate their company, their drinks and their surroundings. We definitely notice a better atmosphere for it and it is nice to see people interact more. Some people ask about the WiFi but there is never any frustration or offence about the fact we’ve turned it off. Ultimately you can’t stop people sitting on their phones, and I would never go and interrupt a guest who is on their phone, as they are free to do what they want. But we just think that knocking off the internet If customers are sat with guests helps stop the culture of people sitting there it’s important they take the time to on social media or checking emails. appreciate their company, their drinks
and their surroundings. It’s about manners
Cameron Ellis, The Lane Bar, Carlisle
“But Mum, he wasn’t generous, all he ever gave me was chlamydia! Now I’m 32, I desperately want to have children, there is no man in my life and I don’t have anyone to talk to.” “Yes you do! You have an entire railway carriage!” I mused. It may be a generation thing but I find people on their mobile phones so intrusive. So I was delighted to read about Steve Tyler using a “Faraday Cage” to prevent mobile signals penetrating his Brighton pub The Gin Tub. Having had a deprived childhood (my parents didn’t buy me a Meccano set) I am not quite sure what a Faraday cage is but I am certainly on Steve’s wavelength. Well, that is if he allows me to be! It’s an example to all publicans about daring to be different. There was a time when a Shepherd Neame tenant would ban lager for Lent. The Three Horseshoes in Witney used to have an exotic collection of female shoes hanging in the gents. Every two years almost all the country are deluded into believing England can make the quarter-finals of the World Cup or Euros. There is a minority who search for a football-free pub — maybe less than 20 per cent of the population but that is still millions of potential customers. Many of our pubs are named after great historical figures It’s an example to all from The Duke of Wellington to the odd foreign import e.g. publicans about daring to be Garibaldi but how many celebrate the birthday of the very different. I’m on Steve’s person their pub commemorates? It’s an opportunity to wavelength, if he allows be different and one far too many fail to exploit. me to be
Phil Dixon is a senior adviser to the BII
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Flower & White Rich Brandy Butter
They say Christmas gets earlier every year so now is time to think about festive pudding options, including your brandy butter. Flower & White has this version made with unsalted, sweetened butter and a splash of French brandy, perfect for dolloping on Christmas pud and mince pies, or slathering over a slice of panettone. www.flowerandwhite.co.uk
Winkle Brown IPA
Come in all aviation fans, do you copy? Wadworth has created a beer in memory of Eric “Winkle” Brown, the record-breaking British Navy Test Pilot, dubbed “the world’s greatest aviator”, who passed away earlier this year. The beer was served at a dinner in his honour and will be on tap at the Stranger’s Bar in the Houses of Parliament throughout September. Roger that? Over. www.wadworth.co.uk
Stuff
What’s new in the pub this month
Ribena Minis
’Bena, the blackcurranty childhood favourite, has added a new kids’ range called Ribena Minis to its portfolio, boasting a “first of its kind” cap that minimises spills and mess. Three flavours are available, Brilliant Blackcurrant, Oh So Yum Orange and Amazing Apple & Mango, which will be supported with a £2.5m marketing campaign this autumn. www.lrsuntory.com
Garden Cider Raspberry & Rhubarb
Got any spare garden apples? Send them the way of The Garden Cider Company, which makes a range of ciders from windfall apples donated by more than 4,000 local households in Surrey. The newest addition to the range is this raspberry & rhubarb version and if you donate you’ll receive a complement of cider based on the weight of the apples provided. www.thegardencidercompany.co.uk
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this month. Without
Put the terrible taste of 1980s Kaliber behind you and embrace alcohol-free beer with this offer from St Peter’s Brewery. Without is the result of a three-year project to make a full-bodied alcohol-free beer aimed at the growing number of people who are looking to cut down on the sauce. It’s available in bottle and on draught. 01986 782 322
Cidrerie Stassen
Easy Start Cling Film
It’s not cider — it’s Cidrerie Stassen, a new “super-premium” cider from Heineken, aimed at 35 to 45-year-olds. Taking its cues from sparkling wine — including a cork to pop — it comes in three flavours: the 7.4 per cent ABV Brut; the 8.2 per cent ABV Grand Cru, and the 7.4 per cent ABV Cuvée Rosé. www.online.heineken.co.uk
Find yourself in a sticky situation every time you want to wrap something in cling film? You could try keeping the roll in the freezer to make it less sticky (FACT!), or you could invest in the PVC and PE films from Wrapmaster, which has added a new “easy start” feature to the ranges. The company says it will stop users getting into a terrible tangle, saving time and money. www.wrap-smart.co.uk
Pidy vol-au-vents
Ready to re-embrace the vol-au-vent? Pastry specialist Pidy has created two novelty versions in tree and reindeer shapes for Christmas. Equally suited to savoury and sweet fillings, the company says vol-au-vents are set for a revival this year and can be used as a canapé, starter, pudding or even a main option. www.pidyuk.com
Harvey’s
After 200 years of only selling beer within a 60-mile radius of its East Sussex brewery, Harvey’s has taken the momentous decision to sell its ales anywhere in the UK. To coincide with the move it has unveiled a new look and a new slogan for its beers — “We wunt be druv” (we will not be driven). 01273 480 209
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Pride of Leicester They’re the champions of England when it comes to football, but how do Leicester’s pubs match up? For our latest mission we headed to the East Midlands to take in as many pubs as we could and to grab ideas with the eagerness and guile of Jamie Vardy in front of goal. Here’s what we scored. The Marquis
London Road When we popped into The Marquis the sun was starting to brea k out which made the garden and its beach huts even more alluring. Each one is heated an d stocked with blankets which makes the Ever So Sensible grou p’s pub popular for bookings an d parties all year round.
Firebug
City centre Mega student venue puts on an array of events such as Consol es and Cocktails and also team s up with other pubs, such as The Donkey, to run joint music festival s.
“The city is on the up. With the football team and the discovery of Rich ard III there is interest in Leicester and it is in growth. The pubs are jumping on the back of that.” James Dolan, Ever So Sensibl e Pubs
The Taps
“The pour-your-own taps are what we are best known for but we have also built up a quality food offer and find that we get younger people coming in for a craft beer or cocktail to start their night.” Fabia Ward, general manager, The Taps
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City centre It is located in one of the oldest buildings in the city (with a history of ghosts, police stations and brothels) but the offer at The Taps is anything but dated. As well as a popular range of craft beers, drinkers and diners can pour their own from the taps on the tables. The amount you pour is clocked up electronically so you pay for what you’ve had when you leave. We had a pint and a bit, thank you very much.
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this month.
The Donkey
just open the doors “You get a lot of people who job, but there is no and close them and just do a ething extra. So I passion, you’ve got to do som the back-bar and like having my little things on something to look while you’re having a drink it’s hopefully you at. Other bars are very nice but wouldn’t forget this one.” key Warren McDonald, The Don
Welford Road With its collection of artwork and souvenirs from around the globe, many donated by regulars, The Donkey nearly has as much personality as landlord Warren and his partner Zoe. It majors on music and has hosted intimate gigs with the likes of the Fun Lovin’ Criminals and Alabama 3 but attracts groups such as Harley riders and mods on mopeds due to its own character and fun loving reputation. It even sells Donkey branded beanies for a tenner a pop, and – in stark contrast to its rockstar vibe – it also holds a monthly book club.
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“You have to have somet hing to be and the coff known for in and pirat es are thin people talk gs that get ing and stay in their min Kevin Shep ds herdson, T he Old Hors e
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The Black Dog
Oadby The crafty boozer has introduced an outdoor area surrounded by artwork that reminds you exactly where you are. It’s an impressive extension and a neat marketing job.
The Rutla
Millstone Lannd & Derbyshire e This classy pub made m ore of its outdoor space by turning a flat roof into a garden terrace that locals and Inapub flocked to. ou can also catch u p on the loca l news and sport in the gents – bet ter than trying to look at your han dheld device.
The Case
Millstone Lane s a solicitors’ Until recently this wa icropub shop m of ce but is now a ry space for lle wine bar offering ga two new of e local artists. It is on rds ya 50 pub openings within pub ing on rge highlighting the bu scene in the city.
The Castle
Kirby Muxloe Thank you Stay In A Pub for sorting out an overnight sta y for us at this impressive site with a garden to while away the hou rs in. A nightcap and an impressive array of cheesecake options on the desserts menu ensured we had a great night’s sleep.
Inapub also viited… The Dog & Gun, Syston, for a spot of yoga (see pages 48-49) and enjoyed a Steamin’ Inferno burger at Steamin’ Billy’s recently opened White Bear in Hinkley.
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Watch more of our pub adventures around Leicester at trade.inapub.co.uk
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this month.
The Cradock Arms
The Old Plough
Knighton
The pub recently underwent a major refurb with landlord Everards to enhance its food offer. Licensee Jonny Wainwright has replaced chalkboard menus with digital screens featuring chalkboard style writing. Thanks to a program from a friend he can change menu options at the click of a button and has no issues with inconsistency in handwriting.
The Criterion
Birstall We were impressed with the vast range of spirits when we arrived at the village local, including a home-infused naga chilli and Stoli vodka which the landlord flogs to the rugby lads as forfeits. However the star of the show proved to be Denzil. The German Shepherd has his own Facebook page and has helped the pub promote its range of dog beer and treats making it popular in the dog-friendly world. His party trick is catching bubbles in the bar.
“We have a double stone base and mar ble pizza oven, and we are pu tting a brewery tog ether. The guy who is brewing the beer is from Le icester, and we get a lot of beer in to support local brewers. We try to champion a few thi ngs.” Karen Foster, The Criterion
Millstone Lane The back street pub offers a range of beers and entertainment and is adding another string with the introduction of a microbrewery on site. Regulars will be given the chance to create their own brews that will feature on the bar. In search of a simple food offering, The Criterion has also started doing stone baked pizzas, some of which are even suitable for vegans.
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FAMOUS FOR
FISHERMEN'S FRIENDS Bronya Smolen sees how one pub’s suppliers shape its menu
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It’s the relationships with our suppliers that allow our menu to be so diverse - Head chef Sherwin Jacobs
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It’s not often I’ve gone to a pub and been sent away with a box of turkey eggs. If you haven’t seen one before, you wouldn’t be blamed for mistaking them for dragon eggs — they’re huge. My unusual souvenir comes courtesy of a pub’s relationship with its local producers. Sherwin Jacobs is head chef at The Fox in Willian, Hertfordshire. He spends his days experimenting with new ingredients and dishes, depending on what’s been foraged, caught or harvested from the area. The pub is part of Anglian Country Inns (ACI), which sponsored Sherwin to come over from South Africa eight years ago, after they took a bit of a shine to him. Now, his ever-changing menu relies almost entirely on what is on the doorstep. Sherwin explains: “It’s a case of saying right, you’ve got rhubarb — come up with a dish for it. Our menus are all based on what we can find. Seasonal things have the best prices and they are the best quality. That’s the most important thing.” So, what about those turkey eggs? “I’m actually experimenting with a small farmer in Bedfordshire who brought me some turkey eggs,” he says. “Apparently they are a pretty rare thing — they’ve even been called the Rolls-Royce of eggs. “It’s these relationships which allow our menu to be so diverse. We are just experimenting at the moment but I think come Christmas we could start doing some turkey scotch eggs or Christmas breakfasts with fried turkey eggs.” Sherwin is clearly excited about the fresh and diverse produce, as he
animatedly describes the eggs and his plans for them, and offers me a box. Food provenance is already a big deal to many pub diners these days, and The Fox is keen to cater for that interest. “People want to know where their food comes from and we can put a name and miles against that — a lot of places won’t do that.” On the back of each menu is a long list of suppliers and how far away they are from the pub. Free-range chicken is sourced from Murdoch’s Farm 20 miles down the road, while their ever-popular oysters come from fishermen at the pub’s sister site, The White Horse Inn in Brancaster Staithe, Norfolk. At a landlocked pub in Hertfordshire, it is no wonder the locals love the fresh seafood so much.
Straight from the sea
Fish and shellfish from Norfolk are delivered twice a week in an ACI company van. The pub’s friendship with Brancaster Staithe village fishermen means that they know what the pub likes. “We serve around 12 to 15 dozen oysters a week,” says Sherwin. “The fishermen are our friends in Norfolk and they’ve grown with us because we’ve given them the business. Crabs are in season now and they come from Cromer straight away. When it is available we feature them as much as we can on the menu as the products are just so good. “We serve the freshest seafood because we get phone calls from them in Norfolk saying ‘we’ve got 100 mackerel
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this month.
Anglian Country Inns Estate: Seven sites and one brewery across East Anglia Established: 1996 First site: The White Horse, Brancaster, Staithe Style: Managed house business run by chairman Cliff Nye and his sons James and Howard
freshly caught, do you want any?’ and we’ll take it and put it on the menu because it’s just so much better when it’s fresh.” “Oysters and seafood always feature on the menu. We also like to serve game birds in the winter and autumn as we can source a lot from around here.” But the fishermen are not Sherwin’s only friends. He is a big believer in getting to know every supplier he trades with and understanding their products. “Keeping a close relationship with suppliers is one of the most important things about my job, that’s what is unique about us. All our suppliers are small which can mean better quality. “There are a lot of new things coming on the market. We get local foragers in occasionally and we’ve teamed up with our suppliers to forage for us so we can ensure we get the produce as regularly as we need it. I get some stuff which I might not be so familiar with, but it’s about making it work on a dish. We like to take classics, swap them around and come up with something new.” The pub’s efforts to keep miles down and work within the seasons have not gone unnoticed. The ACI group were awarded a 3 Star Food Made Good rating by the Sustainable Restaurant Association, and it is this ethic that shapes the menu. “You get a better menu for it. We take the best quality, in season produce and elevate it by serving it to the best of its ability. That is what has made us successful.”
The Fox, Willian, Hertfordsh ire Awards: Four, includ ing Gastro Pub of the Ye ar at the Food Awards Engla nd & Wales 2014 Best sellers: Oysters, salmon, game Online: www.foxatwillian.co .uk
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19/08/2016 00:22
drink I am not afraid. Well, obviously I am afraid of some things — rats, heights and potatoes when you’ve left them in the cupboard for too long and they’ve sprouted those creepy roots — but I am not afraid of the anti-alcohol brigade and the Daily Fail puritanical anti-drinking mob. Nor should anyone else be who works in this industry. So, in the month the Inapub team busts some myths about booze (page 64), asks what is happening to traditional cask ale brands in the modern beer market (pages 21-26) and looks forward to Cask Ale Week at the end of the month, I’d like to stand up and be counted in the fight to defend drinking by unveiling some truths about beer. Take, for instance, this idea that beer is fattening. Some 85 per cent of people said they believed this in a recent study by ComRes of over 2,000 UK adults, yet beer is absolutely fat-free. It is also thought beer is high in sugar (the same research
with ROBYN BLACK
showed 68 per cent of people believe this) but beer has a low sugar content compared with other alcoholic drinks and is much lower in sugar, at 1g per 100ml, compared with orange squash (7.8g) or a standard cappuccino (4.3g). Beer is also packed with good stuff, including minerals such as silicon, magnesium, zinc and selenium, all essential to good health, as well as a host of vitamins — too many to list here. Moreover — and here’s the really interesting bit — it is better to drink moderately than not drink at all. If you can’t take my word for it, here’s Professor Ramon Estruch, senior consultant at the Internal Medicine Department of the Hospital Clinic in Barcelona, who has conducted many studies on the matter: “Overall, our studies have led us to conclude for most people drinking in moderation is better for their overall mortality rate than not drinking at all.” Be not afraid, then, to raise a glass of beer this Cask Ale Week — or indeed a glass of anything at any time.
Studies have led us to conclude for most people drinking in moderation is better for overall mortality than not drinking at all
COMMERCIAL BREAKDOWN HENDRICK’S • Ministry of Marginally Superior Transport The chaps at Hendrick’s Gin are hoping to improve the happiness of commuters with the Hendrick’s Extraordinary Roving Bus for Exceptionally Refined Travel (Herbert), which dispenses gin cocktails and cucumber macaroons. GREENE KING • Official Ale of Aston Villa FC The Bury St Edmunds-based beer and pub company has signed a deal with the football club for the next three seasons that will see its brews sold at branded bars throughout Villa Park.
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THATCHERS CIDER • Bristol Rugby Bristol Rugby’s new season kit will feature Thatchers Cider, as the side returns to Premiership rugby when the new season starts. Thatchers will also become the official Man of the Match partner as part of the sponsorship.
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drink. Sunmagic Hydra Fizz
Two Roads Worker’s Comp
This fruity saison, which is made by US craft brewer Two Roads Brewing, joined the James Clay portfolio along with sister brews Lil’ Heaven (a session IPA), Ol Factory (a Continental pilsner) and Honeyspot Road (a wheat-based IPA) this summer. The Connecticut brewery was set up in 2012 by four friends. www.jamesclay.co.uk
Aimed at eight- to 16-yearolds, this range of sparkling juice drinks contains 50 per cent fruit juice and provides one of the recommended five a day. It comes in six flavours and will be supported with a “heavyweight marketing campaign”, according to brand owner Multiple Marketing. www.sunmagic.co.uk
James Tippett-Iles, The Independent, Brighton
Look out for... Vidda Tørr Gin
Botanicals including heather, yarrow and meadowsweet have all been foraged from the Norwegian wilderness to make this gin, which is described as “a floral-forward gin balanced by intense juniper notes”. Top with tonic and garnish with a wedge of pink grapefruit, say its makers, Oslo Håndverksdestilleri. www.oslohd.no
Haig Club Clubman
David Beckham has added a more affordable whisky to his Diageo-made range. Haig Club Clubman has been designed as a “trendy” spirit, to be drunk with cola in “up-tempo, stand-up occasions”. It will sell at retail for £25 a bottle as opposed to around £45 for the original Haig Club. www.haigclub.com
On the bar
Surprising Good Wine
Aimed at people who find the wine category somewhat confusing, this new range from Halewood International is made up of popular, easy-drinking varietals. Four of the five wines (Chardonnay, Pinot Grigio, Merlot and Pinot Noir) are sourced from Halewood’s own Romanian vineyards and are joined by a White Zinfandel from California. www.halewood-int.com
The pub is called The Independent as it used to be owned by a big brewery. It was a little run-down and we wanted to re-establish it. We love that we can stock any beers and can run it the way we want. We bought the pub as a freehold in March last year and opened the doors earlier this year. There has been a great reception. People wanted somewhere like this: a relaxed, chilled pub with good beers and excellent food. We are always exploring new things to stock and have expanded into bottled beers recently. We’ve also expanded the keg line-up, which changes weekly, so we can do more with breweries like Cloud Water and Northern Monk. Then in Sussex we have a great set of local breweries. We stock things from Burning Sky, Dark Star and Firebird. Plus we love Belgian and German beers.
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OLIVER’S ISLAND, THE GOLDEN ALE FROM FULLER’S Taking its name from an island on the Thames, two miles away from our famous Chiswick brewery, Oliver’s Island is a smooth cask ale with a crisp and refreshing citrus flavour. A versatile beer, Oliver’s Island delivers floral and citrus notes provided by the Liberty and Goldings hops in the brew. Oliver’s Island is a premium quality golden ale that can be enjoyed all night.
Aroma – Citrus and f loral Cask: 3.8% ABV Bottle: 4.5% ABV
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Taste – Biscuity grapefruit, crisp and refreshing
#OliversIsland 10/08/2016 01:13 07:39 19/08/2016
drink.
Is there still a place for the big boys? by ROBYN BLACK
There’s a baffling array of beers on the bar in front of you. Behind that a multitude of funky canned beers in the fridge, flanked by a host of quirky bottled ales...� so what do you order? A pint of Greene King IPA? A Spitfire or a London Pride? A Pedigree or a Landlord — would you really? Because in this revolutionised modern beer market, shouldn’t we be asking ourselves whether those traditional big brands of the cask market still deserve their place on the bar?
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drink.
A sector in ferment — but how long will the current excitement around craft beer last?
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Established cask brands have probably not communicated with consumers as much as they would have liked trade.inapub.co.uk
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“It strikes me that the new generation of beer drinkers are looking for variety and vitality,” says Tim Dewey, chief executive of Timothy Taylor & Co. “They approach the market with more experimental tastes, as well as having been influenced by the newfound British food culture, which encourages them to look for, and be open to, different styles of beers.” As we know, this has created an increasingly competitive marketplace and one in which the more established cask beers are perhaps losing relevance, a situation which hasn’t been helped by a lack of investment in the brands.
Injecting cash into cask
“Overall these sort of brands have probably not communicated with
consumers as much as they would have liked — in part because many have historically relied on a tied pub estate and, more recently, through the fact that price competition has made margins very tight, with many not having sufficient funds to invest in this area,” Tim observes. But times are changing, as the Timothy Taylor business proves.“We have taken the initiative this year, increasing our investment in marketing, including a press campaign that focuses on communicating those factors that make our beer special, but in a way that is in keeping with the business,” he explains. And it’s not just Timothy Taylor either. The last 12 months have seen some very impressive campaigns from
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Cask Ale Week 2016 Cask ale drinkers visit the pub twice as often as the average pub-goer and, when there, spend twice as much, so don’t miss out on Cask Ale Week, an opportunity to lure in more of them. Organised by Cask Marque, this year the event is taking place between September 22 and October 2. Meet the brewer evenings, beer and food matching, tutored tastings, beer festivals and quizzes have all been used to great effect in pubs in recent years, say the organisers. You can take a look at the official website (www.caskaleweek.co.uk) for more information, inspiration and resources, such as logos and templates for banners to help you get involved. You can also upload your event to the website to help drum up more support and use #caskaleweek on social media.
the big cask brands, including the awardwinning “Made of London” campaign for London Pride; Greene King IPA’s sponsorship of cricket via the ECB or rugby via the RFU; Spitfire’s launch campaigns for both its Gold variant and Spitfire Lager, while Marston’s is promising a huge injection of cash into its flagship Pedigree brand towards the end of this year. “If you are asking how much do you invest in a brand that is 60 years old, the answer is significantly,” says Chris Keating, head of brands marketing at Marston’s. “Pedigree has done OK but we believe it has a big future, so in November we are going to relaunch the brand and we’re really pushing the boundaries, we want to ensure it remains relevant and to communicate what makes it unique.” The company will be taking learnings from its successful rebrand of Hampshire’s Ringwood Brewery three years ago, which managed to attract new drinkers to the
Ringwood: same beer but a new look and new fans
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beers without losing any of their existing loyal fans. Rival brewer Everards has also attempted to walk that tightrope in a recent rebrand of its beers, as its head of marketing, Erika Hardy explains. “Traditional ale brands can easily be part of any drinkers’ repertoire. We hope to connect with today’s drinker by sharing what our beers are all about – the link to our home county (Leicestershire), the care taken to brew and look after them in the pub and the taste. “Our rebrand was carefully considered to maintain the heritage of our brands and present them in a way that appealed to old and new drinkers in a timeless way. Crucially we didn’t change the beers themselves and we’ve also widened our glassware range, so
whether drinkers prefer a more traditional pint glass or a stemmed half they can have the experience they choose.” It’s a sentiment echoed by Greene King, which unveiled a bold rebrand of its IPA last year in an attempt to “maintain relevance” in the current beer market, says its brewing and brands director, Chris Houlton. “We did lots of research to ensure we didn’t put off existing fans, they’re important because we know traditional cask ale drinkers visit the pub more and spend more when they are there [see “Cask Ale Week” on p24]. So it really was about getting people to look at our beer again and re-acquaint themselves with the flavour of the beer.” Crucially, then, the beer itself has not changed (nor has it in any of the rebrands
Stalwarts of the bar — Fuller’s head brewer John Keeling says while drinkers may be open to trying new flavours, they tend to revert to sessionable beers such as London Pride
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previously mentioned) and that’s because “sessionable” pints are just as relevant now as they ever have been.
Pint of the usual, please
And that’s because, no matter how many weird and wonderfully flavourful brews you have on the bar, for the most part people will revert to a less challenging beer after one or two pints. “People like London Pride because of its drinkability,” claims John Keeling, head brewer at Fuller’s. “When they’ve finished one, they want another pint.” It’s a beer for a different sort of occasion from the new craft beers, too, he says. “It’s about a couple of hours in a pub with friends. Sipping a balanced four per cent ABV beer and not getting drunk. “We get visited by lots of American craft brewers, who have been drinking all those big, hoppy flavoured beers for nearly 20
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years, yet still they want a pint of London Pride when they come over here. “Of course people are more open to trying more interesting flavours now but if you look at what they still drink in any quantity, it’s more subtle — a good pilsner for example, or what you would call a traditional cask ale.” So the big traditional cask brands still deserve their place on the bar, just as there will always be a place in the Premier League for Manchester United, Chelsea and Arsenal, says Spitfire brand manager at Shepherd Neame, Will Upfield. “Of course anything is possible but there’s a reason these brands have remained consistently at the top of their field for decades. “Craft may be enjoying its time in the spotlight — the Leicester City, if you will — but inevitably fans will always want to see the star players in the end.”
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drink.
Pimp your G&T by RICHARD WOODARD
Two pub operators, two trips to Spain, two Damascene conversions to the attractions of the pimped gin and tonic. One is an 18th-century coaching inn, hotel and restaurant at Delph, near Oldham, Greater Manchester. The other, Peach Pubs’ Old Bell Inn, is a chain venue in the heart of England. Both were convinced the Spanish gin boom — characterised by a huge choice of gins and tonics, plus exotic garnishes and giant balloon glasses — could be repeated in the UK. And the signs are they were right, because premium gin sales in the UK have acquired an irrepressible upward momentum — up 35 per cent in value in the last
year and making up more than half of the on-trade gin market (according to CGA). So is it time to revolutionise the gin offer in your pub? And, given that most punters’ default serve option is likely to be the good old G&T, how do you inject a little life and dynamism into that?
The glass
The new-wave G&T glass is the copa de balon, a huge balloon glass that will accommodate lots of ice, liquid and garnish. For Renaud de Bosredon, UK brand ambassador at Bombay Sapphire, it’s a double-edged sword: sell one, and drink envy means you may well sell another eight in the next five to 10 minutes; but do you have space to stack them? Do they fit in your glass washer? (probably not). “One of the challenges with these glasses is too much tonic is used to ensure the drink looks full,’ adds Sam Bovill, senior brand manager at William Grant & Sons, owner of Hendrick’s. “In Spain, bartenders can
My gin Jo Eames
Co-founder, Peach Pubs “We introduced Grand Gins to our drinks list four years ago after a wine trip to Rioja, where we went on a tapas crawl round Logroño and were served big goblets of (very free-poured) gin, ice, tonic and fruit. ‘“We could sell some of these,” we thought. And we have. Masses. The gin explosion started soon after and we now have 10 gins, which change seasonally, each served with its own fruit and juniper garnish, and a choice of tonic. ‘The most popular are Hendrick’s and Brockmans — too sweet and fruity for me, but the young like it. Sipsmith and Tanqueray 10 also sell well.’
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SERVE B R I TAIN’S FAVO URITE GIN
free-pour the spirit, allowing for a larger measure of gin to compensate for more tonic.” Both agree the classic highball remains the probable best bet. When brim-full with ice, it has room for a 150ml fill, made up of 50ml of gin and 100ml of tonic water.
The gin ,
You may not want to go to the extremes of The Old Bell Inn (750 different gins on its shelves at last count), but your house gin needs to be supplemented by a few tradeup options of varying styles. According to Diageo stats from last summer the average pub now stocks four gins on the bar. “People coming into gin now tend to be quite curious and like to explore the category and the different brands and flavours available to them,” says Sam. He reckons three or four brands would suffice for a venue making its first exploration into the world of gin, while Renaud plumps for six, two at a super-premium level. The main thing, he adds, is to do your homework and ensure you’re covering all the popular styles. There are also growing numbers of flavoured gins, such as Larios Rosé (strawberry) as well as Gordon’s Elderflower, and Gordon’s Crisp Cucumber.
The tonic
How many tonics do you need? Renaud
My gin Sam Winterbottom
Assistant bar manager, The Old Bell Inn, Delph
STOCK UP NOW
“We’ve got over 750 gins now, but we’re putting a cap on it because we’ve genuinely run out of space. It started in Spain in 2011 when our boss, Phil Whiteman, cottoned onto it. He liked the way they did it over there and brought home half a dozen Spanish bottles of gin. “We have more than 20 tonics, and a tonic menu, but it’s more important to know which tonics go with which gins. There are about 13 different kiln jars of dried products – cinnamon, star anise, coriander seeds, juniper of course – to use as botanicals, along with white strawberries, blueberries, orange, lemon, lime and grapefruit. “In terms of menus, we have the Gin Bible, which is our showpiece and a bit like an Argos catalogue, and a monthly Top Ten list based on different styles. Every month we have a gin tasting with someone from a distillery explaining their gin.”
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People coming into gin now tend to be quite curious and like to explore the category and the different brands and flavours available to them
counsels caution. “We don’t know whether this is going to be a thing,” he says. “Fever-Tree, though, is a thing. Having that as a premium alternative [to your house tonic] is an upsell, and people are now brand-calling their tonic — and not the gin!” Go further and stock myriad tonic waters — such as Franklins and 1724 — and you’ll need to think about pairing them with the right gin. “Many gin brands are collaborating with tonic water brands, so that’s a great place to start, depending on supply routes and prices,” advises Mike Miller, marketing director for Catalyst Brands, which distributes Spanish gin Larios.
INTRODUCING A N E W, DISTINCTIVE LOOK FR O M B R I TA I N ’ S B E S T- S E L L I N G GIN
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The garnish
This can be bewildering: citrus fruits, cucumber, spices, herbs. Pinpointing the best garnish for your gin & tonic combination can be a time-consuming process — or not. “You don’t necessarily need to do the homework, because a lot of the brands have done it already,” says Renaud. “Some will say to serve their gin with lime, some will say lemon, a wedge of mango, or something else.” But be practical. “Any busy bar has to balance the range of garnishes against time taken to prepare,” says Mike. “But remember this is also about the theatre of the serve; the time taken by bar staff to prepare each drink quickly and efficiently, but expertly.”
Anything else?
Two final points: training and selling. A gin/ tonic/garnish offer of any complexity “inevitably requires excellent training and staff knowledge, which your supplier or brand owner should be able to help you with”, says Mike. Whitley Neill and JJ Whitley distributor Halewood recommends displaying your range of gins and tonics, opening up a dialogue between customers and staff. Sam recommends specific gin-and-tonic menus, encouraging category exploration. Renaud agrees and ends with a reminder to be proactive to maximise the potential returns from the current gin boom. “If you don’t say it’s there — then people won’t buy it.”
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The Gin category is growing +14% in volume sales1. Maximise this opportunity by stocking Britain’s favourite gin Best served as a classic Gordon’s Gin & Tonic with Ice and Lime
CGA BRAND INDEX DATA TO P06 11/06/2016
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08/08/2016 12:09 17:37 19/08/2016
eat “I’ve already looked at the menu and I know what I’m having!” This is quite a common text conversation between my friends and me before meeting for dinner — and I don’t know whether we should be ashamed or not… The thing is, you might decide on a dish before looking at the specials board. And specials menus are one of my favourite things about a good pub. Once everyone has sat down, it’s always someone’s job to run to the board, take note of the specials and report back to the table. It’s the one guaranteed way to get everyone’s attention. Then follow the gasps and debates when suddenly now nobody knows what to have. “The Sea bass sounds
Health food v dude food A battle between healthy foods and dishes such as burgers, burritos and barbecue is commencing, according to a recent survey. Horizons’ Menu Trends Report, Summer 2016, found healthier dishes are growing in popularity. Horizons managing director Peter Backman said: “Customers are now much more willing to try new foods, particularly those with perceived health benefits.” According to the report, the popularity of main course salads is up 54 per cent on last year and the term “superfood” is being used 75 per cent more often. Beef burgers, pizzas and chicken burgers remain the top three most frequently listed menu items. Yet beef burgers have seen a seven per cent decrease in menu appearances since last summer, and hot dogs have been knocked off the top 20 list by burritos.
with BRONYA SMOLEN amazing, but then so does the pork knuckle…” Everyone is in despair. This is exactly what should happen if you have a good specials board. Specials are a chance for your chef to play around with what is in season or what has come in fresh that day. It is also your chance to charge a little more for a premium dish. Then it’s down to your staff to upsell — you should be proud of these dishes. So if you haven’t got a specials menu yet, have a chat with your chef and get some ideas going. Then you can gleefully watch your tables agonise over what to have.
5X
tips for a good specials menu
1. Showcase what is local or in season 2. Change specials regularly 3. If a special runs out, remove it from the board immediately 4. Play to your chef’s strengths and passions 5. Listen to customer requests
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RIVER BEEF WITH GOOSE FAT POTATOES
Stuart Tattersall The Gunton Arms, Norwich
River beef “We cook this over the open fire in the Elk Room. It adds theatre to the dish. The beef comes from Blickling Park, the stately home where the cows are grass fed, so the journey is only eight miles from grazing to plate. It is a rich marbled beef, and the heat from the fire means we can caramelise that marble fat, and as you render it down it gives a real nutty flavor.”
Goose fat potatoes “We steam the potatoes and then seal them in goose fat, before we finish them in cast-iron pans on an open fire. It’s all part of the theatre; the cast-iron pans and golden goose fat roast potatoes give a great visual.”
The fire
Bearnaise sauce “This is cooked from scratch with clarified butter and egg yolks. We finish it with chopped tarragon and chervil, as it cuts through the flavor of the beef.”
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“People love to watch this being cooked on the fire, it is the main feature of the elk room. There is a set of old Irish elk antlers, and I cook on the open fire below. In the winter months it comes into its own.”
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Pub grub to the porch by BRONYA SMOLEN
WATCH: More on Pub Love’s burgers and beers at trade.inapub.co.uk
Multiple operator Pub Love offers its Burger Craft meals as a takeaway option, following an accidental discovery when transporting a burger on the tube
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TV dinners are, perhaps sadly, a favourite feeding strategy of the British. So if the couch potatoes won’t come to the pub, is it time to take the pub to the couch potatoes? The takeaway market is big business. Four in five people order takeaway food and nearly half of them have now used a thirdparty service such as Deliveroo or Just Eat (Mintel, 2016). Take-out is not a new concept for pubs, but the route to market is changing. Founded in 2013, Deliveroo provides a service for customers who want restaurant-style food in their homes. Businesses agree a percentage cut of any food sold via the service, then Deliveroo will implement an order system via a tablet, handle your delivery and ensure your menu can be accessed on the site. Nick Green, head of sales at Deliveroo, says: “Pubs that partner with us maximise their kitchen capacity in
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traditionally quieter times, such as Sunday evenings — one of the busier times for Deliveroo.” Recently, the business has also launched a standalone alcohol service — another route to market pubs can consider to drive wet sales. One pub group that has welcomed the benefits of takeaway food is Pub Love, which has five sites in London. Chris Clawson, head chef of Burger Craft, Pub Love’s in-house burger brand, says the decision to offer delivery was not taken lightly. “I wasn’t convinced. As a chef, I thought it would affect the quality of our food, but then an accident happened… “Our boss Ben Stackhouse asked me to wrap a burger for him to take away. So he jumps on the Tube and a few stops later I get a call saying the burger was amazing! “When we grill our burgers we steam them to enhance the flavour, and when we wrap them in greaseproof paper it continues the steaming process. After I heard that I was sold, and we always say this decision was born on the Bakerloo line.”
Fries with a flyer
Increasing covers is one thing, but there are other ways to make the most of your delivery customers. Chris says: “Make sure your food packaging has your pub’s latest flyers and event details with it. Everyone I serve takeaway to is a future pub customer, they’re local and they’re likely to pop in themselves.” The Four Horsemen in Bournemouth has been on Deliveroo for nearly a year, and manager Phil Thy is also seeing the benefits. “It acts as a promotion inside another company which people are already aware of,” he says. “Yes, we have to pay for it, but it benefits both of us. We can use it as a platform so people know what we do.”
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eat. Deliveroo helps pubs “maximise their kitchen capacity in traditonally quieter times such as Sunday evenings”, according to head of sales Nick Green
HOW TO OFFER A DELIVERY SERVICE Tips from Deliveroo
“
It was an idea to bring in more money without having to take up more seating. Also, people became aware we did awesome roasts
“It was an idea to bring more money in without having to take up seating. It also re-emphasised that we did food, and people became aware of the fact we did awesome roasts.” Pubco Punch Taverns is also keen to get a slice of the takeaway market, and recently announced a partnership with online delivery service Just Eat. “We believe food has a role to play in all our pubs, so wanted to optimise that food opportunity,” says David Wigham, development director at Punch Taverns. Punch is now trialling the delivery service with two sites. “The questions we’re asking are: Can we do it? Does the market exist?” adds David. “Is it economically sustainable and will it have a knock-on effect on pub trade? “We also need to test delivery costs and extra labour, as we are delivering food later than we do in the pub.
Our takeaway Heather Tidd
OFFER CHOICE We get great customer feedback for the partners on our platform that provide a wide range of options for all three ourses � lus refreshing beverage or two OFFER YOUR BEST, MOST DELICIOUS DISHES It’s our job to make sure it arrives at the customer as well as you would serve it in-house. Our team of experts can offer all the guidance you need about packaging and travel requirements PUT YOUR MEALS IN THE PICTURE Nothing drives customer interest in your menu more than some mouth-watering shots of your signature dishes
The Jolly Sailors, Brancaster
While it does not offer a delivery service, the pub does takeaway pizza, fish & chips, burgers, salads, curry and “really anything that goes in a container”. General manager Heather says: “We don’t take orders via the telephone — people just come in and order at the bar. Customers like this as they can then choose their own toppings on pizzas as well as see what chef’s special pizza of the day might be. Sometimes if we are really busy, customers take the option to take away and that saves them time waiting for a table to become free.”
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19/08/2016 17:00
Spuds u like by BRONYA SMOLEN
The Great British Roast – Part II
Boil ’em, mash ’em, put ’em in a stew, or of course roast them. A roast dinner would not be complete without the humble potato.
Michelin-starred pub The Sportsman in Seasalter, Kent, knows a thing or two about food, so where better to find out about cooking the perfect spud? Vegetable chef Callum Brockhurst says: “We boil them salty water until they are soft in then cool them, fork them and roast them in goose fat. Goose fat is 100 per cent the best way to roast a potato as it has a higher boiling point.”
But Chris Barber, Unilever Food Solutions’ pub expert, disagrees. He thinks a greener alternative can create a more flavourful potato, while making the most of your waste. “For me, you can’t beat the beef dripping from last week’s roast. Not only does this help you reduce waste, it also adds beautiful flavour.” He explains: “However, this does mean your spuds are no longer veggie-friendly — so best to do some potatoes in vegetable oil too. That way no-one has to miss out.” “Roasties aren’t the only potato that goes well with a roast,” he continues. “A gratin dauphinoise, for example, goes beautifully with roast beef and it makes for a great upsell opportunity too.”
Find your roast’s USP
Whatever roast dinner offering you have, you need to decide and hone in on a unique selling point. Is it locally sourced, big on portion size, or full of classic twists and new flavours? For Nigel Phillips, country sales manager UK & Ireland at potato supplier Lamb Weston, variety is key. He says: ”The potato in itself is a simple, low-cost product which presents endless opportunities to the on-trade. “To ensure the product stands out on the plate, an additional consideration is
A bit on the side Upsell on side orders so customers can walk away with a wow-factor. Why not try: ● Mustard creamed leeks ● Honey-roast parsnips ● Seasonal pickled cabbage ● Brie cauliflower cheese ● Mashed swede and carrot with fresh cream
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eat.
HOW TO MAKE THE MOST OF YOUR ROAST MARKET YOUR MEALS Cook a cracking roast dinner? Then shout about it. Just a few tweaks to your menu or pricing could boost your covers in no time
“
The potato in itself is a simple, lowcost product which presents endless opportunities to the on-trade
PRICE YOUR ROAST COMPETITIVELY This is the first thing most people will consider to experiment with different shapes and varieties.” Often roast potatoes need nothing more than some good sea salt and rosemary. But small twists on classic ingredients can create a more memorable experience, says Jonathan Taylor, McCain Foods’ culinary lead. He explains: “For example, roast potatoes with sage and zesty orange peel can add real interest to menus without straying too far away from the familiar options consumers know and love.”
•
British Roast Dinner Week runs from September 26 to October 2. To enter your pub in the Best British Roast Dinner competition visit www.unilverfoodsolutions.co.uk
Foraging for excellence Sam Ireland is head chef at Brighton pub The Independent. But the quest for his best roast potato starts on his route to work. He says: “I’m quite into foraging as I am lucky enough live in the Downs. So every Sunday on my walk into work, I stop off to go and grab a load of wild herbs that I use on the potatoes.
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USE SET MENUS Put your roast on a two or three course set menu � the longer people stay, the more they spend OFFER UPGRADES Offer premium upgrades for a small surcharge, like upgrading roast potatoes to gratin dauphinoise MIND YOUR MARGIN If you’re offering all meats for the same price, make sure you upsell your chicken and pork to protect your margin. Use emotive adjectives and mention your perfect crackling and corn-fed local chickens Tips from Unilever Food Solutions
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A growing operation by HUGH THOMAS
Among all the factors that play a part in a pub’s menu, the provision of locally sourced produce is one that has steadily gained prominence. But how do you define “local”? What if customers don’t want fresh food sourced from the next county or even from down the road, but rather from the pub’s own grounds and community? If you want to grow a business, there’s a way to do literally that: homegrown vegetables might require a bit of spare room but the value they bring to a menu is, for some, indispensable. Take Shoreditch’s The Culpeper. Its rooftop garden is something of an oasis for punters in the summer, but there’s a lot more to it than that — 500 square feet of the roof-top space is occupied by the pub’s own herbs and veg.
Small spaces
Making the most of your space: Shoreditch’s The Culpeper has turned 500 square feet of roof-top space into a thriving herb and vegetable garden
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“It’s by no means massive,” says Jack Astbury of Urban Organic, the company that manages the garden for the pub. “We grow different varieties in small spaces, like salad and herbs, which grow relatively quickly. Courgette, beetroot, artichokes, radishes, carrots. It’s all according to what the chef wants and what grows well.” The sense of story homegrown produce creates within the pub — and the fact it brings something to the table most other establishments can’t, showing patrons exactly where their food has come from — makes the idea alluring. Particularly when
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Jack starts to extol just how straightforward a process it can be. “It’s very easy to grow herbs — they’re good to start with. Extending from there, maybe salad leaves, maybe a little bit of root veg. That’s how a lot of gardens start.” He adds that with some thought given to water and irrigation, along with someone working at the pub who’s interested in gardening, you might just have the beginnings of a new selling point. Things are a little different at The Potting Shed in Crudwell, Wiltshire. It was well known for its fresh food sourced from the allotments it hosts, but eventually these were given up to the whole village rather than exclusively the pub. The allotments subsequently became something of a communal hub. “It was a really good move,” general manager Matt Beamish says. While no food is grown by the pub any more, Matt says: “The locals swap peas and the like for beer, which is picking up momentum. It’s a system that’s just in its launching phase.”
Community spirit
For such a food-focused pub, easy access to fresh produce is essential. But it just goes to show, even if you don’t have the space or the means to grow it yourself, that’s not to say the community isn’t ready to help out. Besides, local cohesion might be all you’ve got; Matt says in general a pub would need a large plot to be able to produce enough veg to sustain itself. “It’s a rosy pitch when you say you’ve got a small allotment and you can subsidise your pub from that, but the reality of it, if you are a busy food-led pub, is you’d never scratch the surface,” he says. And even if you were so lucky as to have a garden large enough to sustain your busy
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eat.
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The locals swap peas and the like for beer, which is picking up momentum. It’s a system that is just in its launch phase
food-led pub, Matt says you would almost definitely need a gardener who knows what he or she is doing. Gardener and horticultural lecturer Simon Walker tells me homegrown herbs and veg can do well for a pub, but not all the time. “Pub turnover for food would mean it’s not viable to grow big staples like onions and potatoes, as you simply need too much and would run out of space,” he says.
Bang for your buck
While medium-sized veg could be considered, Simon suggests “using things like beetroots and quick-growing salad crops to get good return on usage”. Meanwhile, the likes of basil, chives, bay and tarragon are good examples of seasonal herbs often used in cooking and
ones that can be grown even in restricted spaces — for example, in a container. “Small-variety tomatoes are another good crop as they add colour and are used in small amounts as garnish,” Simon says. “Generally, a small window box or a metre strip of land next to the pub would do for these small crops.” Finally, some plot management wouldn’t go amiss and larger plants will thank you for it. “If you try to grow anything but fruit and herbs on the same plot each year, you will find you build up problems in the soil, so rotate crops yearly,” Simon says. And what about those still sitting on the fence when it comes to potentially starting their own garden? “I would say definitely give it a go,” Matt says, “but be fairly realistic about what you can achieve.”
Communal effort: The Potting Shed in Crudwell turned its vegetable allotments over to the local community
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play with MATT ELEY The path from professional sportsman to pub landlord was a well-worn one in days gone by. In the 1970s and 1980s ex-pros were more likely to be seen pulling pints than on posters advertising their latest fragrance or fashion line. These days it is rare those at the top of their respective games need to look much further than a TV studio for their next pay packet. England fast bowler Stuart Broad is one such figure. He has been ranked number one in the world and, along with Jimmy Anderson, forms part of one of the greatest opening bowling attacks in recent history. He could walk into any TV studio and pick up a microphone when he retires, so it is something of a surprise to learn he has entered the pub game. He is has partnered with two others (includ-
ing a former Moleface Pub Company executive) to form The Cat & Wickets Pub Company and opened the Three Crowns in Wymeswold, Leicestershire. Obviously, Broad is not going to be pulling many pints. In fact, with the schedule of English cricket, he isn’t likely to be there much at all. However, his investment and the fact he has committed with a pub professional shows he is serious. Stars who slap their names on a brand are often more interested in a quick buck than the future of the industry. Broad, however, has spoken before of his love of wine, so his interest in the on-trade appears to be genuine. Outside investment and a little stardust will do the pub industry no harm, so here’s hoping his second career follows in the fast footsteps of his first.
MATCH PINT AND CPL PLAY THE PERCENTAGES Sports pub finder app Match Pint has teamed up with training provider CPL to create a short film to help pubs make the most of their sport offer and it throws up some interesting stats:
£80,000
Estimated value of live sports to a pub each year
7/10
Say atmosphere is vital to their choice of pub to watch sport in
10 mins
Optimum time to turn on the sound before a game
18%
Match Pint searches are for rugby union
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Ryder Cup
Europe looks to defend the title against a bunch of American golfers who must be getting pretty fed up with losing this one. Expect plenty of “yee-has”, high-fives and annoying whooping if the US take the trophy back. Friday September 30 — Sunday October 2, Sky Sports
Paralympic Games
The action continues in Rio, with Britain among the favourites to bring home a hefty haul of gold, silver and bronze. Pic: David W Leindecker/ Shutterstock.com
Wednesday September 7 — Sunday September 18, Channel 4
Happening this month Pic: CosminIftode/Shutterstock.com
Champions League
It’s back and this year Leicester and Spurs join Arsenal and Manchester City in Europe’s premier cup competition. Tuesday September 13 and Wednesday September 14, BT Sport
Black Pudding Throwing Championships
Every year The Oaks plays host to this War of the Roses as black puddings are hurled at a pile of Yorkshire puds. Who will be this year’s champ? Sunday September 11, The Oaks, Ramsbottom, Greater Manchester
Moto GP, British Grand Prix
Those stars on two wheels ride into Silverstone as the season heads towards its conclusion. Sunday September 4, 3.30pm, BT Sport
Pic: Rainer Herhaus/Shutterstock.com
Organic Month
September is the month when pubs (and anyone else, for that matter) are urged to go organic. For more info check out www.soilassociation.org
Let me entertain you Marie O’Brien, O’Briens, Liverpool Marie has been at the helm of O’Briens for the best part of 30 years. The city centre pub bills itself as “Liverpool Irish Scouse and proud”. It is located next to The Jacaranda pub, which is famous for being the place where The Beatles played their first gig. However, O’Briens is more closely associated with the city’s great football teams than its music. Marie says: “We are wetled and we show all live sport in the pub. We have BT Sport and Sky, so we show every football match. “Liverpool games are the biggest for us. We show Everton as well, but any of the big games brings in trade. “Boxing is also incredibly popular here, so we show a lot of that as well. “Liverpool is an international city and we get a lot of students here as well, so the European Championships this summer were great for us.” She adds that she is currently brushing up on her social media skills so she can ensure the offer reaches as many people as possible.
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A flexible business by MATT ELEY
WATCH: Matt’s pub yoga class at trade.inapub.co.uk
Inapub editor Matt finds his inner warrior
It’s been a while since I was last face-down on the floor in a pub in the early hours of the morning. Years in fact, but once again I feel like I am going to need assistance to get up and I’m definitely going to be paying for it tomorrow.
This time there is no alcohol involved though, just cucumber water, a yoga mat and pain. I’m at The Dog & Gun in the small Leicestershire town of Syston. It’s a traditional community local, owned by multiple operator Steamin’’ Billy, doing all it can to maximise its space. This is why I find myself in a function room with three others trying, and failing, to keep up with yoga teacher Elaine’s instructions. Whenever I move into a downward-facing dog, warrior or cobra position my eyes drift towards the bottles of drinks on the bar behind me, and I think of the relief I am going to feel once the session is complete. Clearly, Steamin’’ Billy boss Billy Allingham does not feel the same way. When my eyes drift back to the class, sweat pouring off me and struggling for breath, he is standing on his head or in some other ridiculous position that he has managed to master after a year of yoga sessions in the pub. In this industry, it’s not just pubs that are changing, but also the people who run them. For Billy personally, the sessions are about building core strength and easing the pain of a back that has suffered from years of delivering barrels of beer. Business-wise, it is about ensuring the pub is being used at different times of day and trying different things to attract new customers. Once the pain is over and feeling refreshed, if a little achey, we head to Steamin’ Billy’s recently opened White Bear in Hinkley. Over a slightly less healthy burger, Billy explains the appeal of yoga: “It’s just another excuse to get people to come across the threshold of one of our pubs. “The idea is to build it up so they come for a social and have some wine and a bite to eat as well.” And it’s been going well with various
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“Close your eyes, focus and think about that pint waiting for you when this is over”
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We use that space for all manner of things. We have a Gregorian chant society, poetry readings and a ukulele group that uses it
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groups, including mums and children, attending and staying in the pub afterwards. Elaine encourages the social aspect. “It’s a great space for it and there’s always that possibility you can meet up for lunch and a bit of socialising afterwards,” she says.
It takes all sorts
While we were recovering at The Dog & Gun after the yoga class had finished, with the pub still officially closed, a jazz band started to set up for a lunchtime session. This is actually how the yoga came about. Billy explains: “The band came in the pub and said they had nowhere to practise, so we said why not use here. The pub is closed until midday but the manager and cleaner are on site so it gets people using the building. We use that space for all manner of things. We have a Gregorian chant society, poetry readings and a ukulele group that uses it.” The Dog & Gun is not the only pub in Steamin’’ Billy’s 12-strong estate that makes creative use of its space. For years The Western near De Montfort University in Leicester was a fairly standard back-street boozer but now it’s upstairs has been transformed into
a theatre space that brings in people who would likely never have gone near the pub. It’s a similar theory with the yoga. The room hire for the yoga is free, with the £5 lesson fee going to Elaine. The aim is that more will be spent in time in the pub itself. And if the customers are anything like me they will definitely need a good period of recovery time in a more natural position, stretching only to raise a glass to their lips.
The Dog & Gun by numbers
4 hand-pulled ales 3 rooms (one for private hire) £5 for an hour of yoga 2 open fires 12 pubs in the Steamin’’ Billy estate
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It’s all kicked off by MATT ELEY
Jeff Stelling and Rachel Riley: combining light entertainment with football chat on Friday Night Football
The top football teams are already battling it out for Premier League supremacy, and there’s plenty of action off the pitch too. Broadcasters Sky and BT Sport have made some changes that will impact on the live football in your pub. Here’s the update. Prices
Both broadcasters have paid big bucks for Premier League (a total of £5.1bn) and Champions League rights in recent years and pubs are being asked to dig a bit deeper to pay for live sport. Sky has put prices up by 10 per cent, with BT Sport implementing an 8.9 per cent rise this
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year. The latter has offered a two-year lockin price freeze. Sky also offers a discount to Molson Coors stockists. BT Sport does the same with Heineken UK.
Games
The action is well under way now and this season, you will be able to screen more games than ever before. Sky will be showing 126 matches, these will be in the traditional Super Sunday slot, Saturday lunchtimes, Monday nights and 10 games on Friday evenings, which Sky believes could be a footfall-grower for pubs. BT also has more Premier League games (42) than in previous seasons. This year, the majority of BT’s games will be 5.30pm kick-offs on Saturdays.
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BIG GAMES IN SEPTEMBER SATURDAY SEPTEMBER 10 Man United v Man City 12.30pm, Sky Sports Liverpool v Leicester City 5.30pm, BT Sport FRIDAY SEPTEMBER 16 Chelsea v 8pm, Sky Sports
Liverpool
SATURDAY SEPTEMBER 24 Man United v Leicester City 12.30pm, Sky Sports Arsenal v 5.30pm, BT Sport
Chelsea
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My kind of pub Inapub caught up with pundits and presenters from Sky and BT Sport. Here’s some of their thoughts on watching the match in a pub Rachel Riley, co-host of Friday Night Football “I quite like an Aperol Spritz and a shepherd’s pie. I’ll go by myself or take my other half, I love going to the pub. There’s always more atmosphere and you get different opinions as well.” Rio Ferdinand, BT Sport pundit and six-time Premier League winner “I would be in a normal pub where all my mates go in South London, not one of those posh bars. I want a swirly carpet on the floor and bubblegum under the table.”
David James, BT Sport “I love a pub. I’m not a bar man. I miss the old-school pub in its true sense. When I’m doing matches I do so much analysis, which is enjoyable but there is nothing better than being in the pub with a pint and watching the football.”
Pic: CI Photography
Jermaine Jenas, BT Sport “I can be sat there watching games. If I celebrate when someone scores and they say ‘what’s wrong with you?’ and I’m like ‘five points. Fantasy Football.’”
His name is Rio: former Manchester United defender Ferdinand – pictured with the Champions League and Europa League trophies – is part of BT Sport’s
If you could watch a big game in a pub with anyone dead or alive, who would it be? Graeme Souness, Sky Sports “If I could watch a game with anyone in the pub, now that I’m all grown up, it would be my dad. And I’d be buying the drinks.”
football line-up
New signings
Both broadcasters are launching new shows to enhance the new live match slots. Sky has paired Rachel Riley and Soccer Saturday favourite Jeff Stelling to host Jamie Carragher, Sky Sports Friday Night Football, which combines “Liverpool v Man United. Ferguson. We’d have a fight at the end. light entertainment with football chat. It has also re-signed Gary Neville. BT Sport has signed former Spurs midfielder Jermaine Jenas as part of the team on Score. The Beyond the Saturday lunchtime show is designed to capture fans Premier League ahead of the 5.30pm kickThere’s more than just the off. As well as pre-game Premier League to keep the build up, there will be chat football fans busy. Sky has and a Fantasy Football the rights to 127 English element. Football League fixtures, The amount bid by Sky as well as Scottish Football, Sports and BT Sport for Spain’s La Liga and MLS, live football rights Extras among other leagues. BT Sport BT Sport has introduced free is in the second year of its exclusive WiFi for its subscribers, as well as deal to screen the Champions League and Bar Beats, a music streaming service for the Europa League. It is also home to the pubs featuring thousands of songs and 70 FA Cup and leagues from across Europe, playlists. Sky Sports offers support such as such as Italy’s Serie A and Germany’s free WiFi and marketing tools on its My Sky Bundesliga. Sports website.
£5.1bn
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back-bar business
ASK THE EXPERTS Can I get in trouble for playing Spotify in my pub?
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Spotify’s user guidelines specifically prohibit broadcasting to the public any of Spotify’s content
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BT Sport recently launched a new music streaming service for pubs called Bar Beats. It offers pubs the choice of thousands of songs and scores of playlists so they can fit the music to the mood of the pub and change it as and when required. But don’t Spotify and other streaming services already do that? Does that mean that many pubs have been streaming music illegally? We asked the experts…
THE SHORT ANSWER
YES THE SLIGHTLY LONGER ANSWER
You’ve signed a contract with Spotify which permits you to use it for personal entertainment only. Broadcasting the music to the public as part of your business is expressly forbidden in the contract and therefore illegal.
THE EXPERT ANSWERS IN FULL
Anna Mathias
Barrister with national licensing firm Woods Whur “Can’t you simply use your Spotify account to provide the background music for your pub? The answer, I’m afraid, is that you can’t, and the reason for this is pretty simple. By signing up to, or using, the Spotify service, or accessing any content or material made available by Spotify, you are entering into a binding contract with them. That agreement includes their Terms and Conditions of Use, which may be found at www.spotify.com/uk/legal/end-useragreement/ The effect of these terms is that, whether you pay a subscription for Spotify’s “Premium Service” or benefit from their “Free Service”, you may only make personal, non-commercial, entertainment use of Spotify’s content. By entering into this agreement, you undertake not to use the content for anything other than your own personal entertainment, and that you will not “redistribute or transfer” it. The agreement makes it clear that all content is licensed, rather than sold, to those signing up, and that it remains the property of Spotify, even after its installation
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Spotify’s terms of use only authorise the consumer to use the music for personal, private and noncommercial purposes
on your personal computer, mobile handset, tablet or other relevant device. Spotify’s User Guidelines specifically prohibit the redistribution, transferring, performing or displaying to the public, broadcasting or making available to the public any of Spotify’s content, “for any reason whatsoever”. Using your Spotify account to provide background music for your pub amounts to redistributing Spotify’s content to your customers, and to broadcasting it to the public. It follows that this would breach the terms of your agreement with Spotify. Any breach of the terms could lead Spotify to immediately terminate or suspend your account. The company could also pursue you for damages for breach of contract. The best advice, then, is not to use Spotify to provide your background music playlist. You may have to consider signing up to Bar Beats — or create your own playlists.”
use the music for personal, private and non-commercial purposes. Commercial premises are not therefore authorised by these online services to use the music as background music. The use of Spotify, Apple Music and other consumer-facing online services with similar restrictions for commercial premises is therefore breaching the terms of use for these services. A public performance licence for premises playing commercial music in public will be required from PRS for Music, regardless of the way music is played. Where copies of music are being made or where music is being streamed by the operators of commercial premises via consumer-facing online services, without the appropriate licences in place, this may constitute an infringement of copyright, in addition to a breach of the service’s terms of use, and, as such, its playing may not be covered by any PRS for Music licence for public performance that might be held by the premises.”
For more information on licensing visit www.prsformusic.com or contact PRS for Music by calling 0800 068 4828.
Simon Bourn
Head of litigation and enforcement at PRS for Music “Services like Spotify and Apple Music currently only provide, in the UK, services aimed at private consumers. Their terms of use (and, as far as we are aware, the licences these services have in place with rights holders, including PRS for Music) therefore only authorise the consumer to
Please note that some background music suppliers provide non-commercial music that does not require a PRS for Music public performance licence. This should be confirmed with the relevant supplier. Please note that a PRS for Music licence only covers the copyright in the musical lyrics and compositions. If recorded music is played in public, a separate licence may be required in relation to the sound recordings from the Phonographic Performance Ltd (PPL). More information relating to PPL can be found at www.ppluk.com
Got a question on a problem you face when running a pub? Email editorial@inapub.co.uk and we will find the best people to get you an answer
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offers northern exposure Next Generation is sponsored by
Supported by
“
Events like this let people network with those who have experience in running a pub business. There are always new things to learn 56
Scores of talented licensees and managers from around the country have registered to attend our Next Generation event this month. They will meet at Manchester’s Rain Bar to network with like-minded peers and get tips from industry leaders on running their businesses and furthering their careers. Fabia Ward, general manager of Taps Bar in Leicester, is one of the latest recruits to the scheme. She says going to events such as Next Generation is a great confidence builder, as well as a chance to refresh knowledge and skills. “I remember how daunting it was taking my first Designated Premises Supervisor role and realising how on the ball you had to be with not only front-of-house services, but the running of the business behind the scenes,” she says. “Events like Next Generation let people network with those that have had experience in both areas of running a pub business. The industry is so fast-moving that there are always things to learn that may bring a refreshing touch to your business.” Speakers on the day will cover a range of topics, from social media to retaining staff and attracting the next generation of drinkers. William Lees-Jones, managing director of Manchester pubco and brewery JW Lees, will feature on a panel of operators talking about the importance of taking staff on your journey. He says: “Going to this is a good way for managers and tenants to know what company owners are looking for. When you look at retail outside the industry, the general manager can make a difference of between 10 and 20 per cent. “In a pub it is very different, and it can be double or treble that figure.” Get involved in Next Generation and you never know, you might add an extra few per cent to your own business and career.
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JW Lees managing director William Lees-Jones will be among industry figures offering their insight
Next Generation Manchester When? Tuesday, September 13 Where? Rain Bar, Manchester Who’s it for? Licensees and managers relatively new to the trade with ambitions of furthering their careers. Who’s talking:? Spirits expert Joel Harrison, social media whizzes Mark Daniels and Ed Davies, and a host of operators – William Lees Jones, Keith Marsden, Alastair Scott and Simon Delaney, with further category analysis and insights from our sponsors. Can I get involved? A few spaces are still available. Drop us a line at nextgen@ inapub.co.uk to register. More events will be announced soon.
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Give your pub the website it deserves only
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Have complete control – update it at any time, wherever you are
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Select a free .co.uk website address – www.yourpubnamehere.co.uk
Upload food menus and list beers available at the bar
Want to show off your garden, bar or those fantastic burgers your chef makes? For an additional £100 we offer a professional photoshoot to make your pub really stand out from the crowd! Order your website today 0800 160 1986 • www.inapub.co.uk/products • sales@inapub.co.uk
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Let me that for you Take control: the first thing to do is to verify that you are the owner of the business by clicking the ‘ Own this business?” link, as seen below
Ever Googled your pub to see what comes up? Better yet, ever Googled ‘pubs near me’? There were 135,000 UK searches for that term in May 2016. If your pub doesn’t come up as one of the top results, potential customers could be going elsewhere. But you can take charge of your Google listing and lead customers to your door. Inapub research shows that 82 per cent of customers Google a pub through search or Google Maps before visiting for the first time. Up to 75 per cent of these searches will be conducted on a mobile phone, so making sure that your listing accurately reflects information about your business is a vital part of shepherding customers to your door.
Protect your rep
Registering and verifying your pub with Google My Business allows you to identify yourself as the business owner. According to Google, businesses that verify their information with Google My Business are twice as likely to be considered reputable by customers. It also means that you can control how vital information about your pub appears to potential new customers on your Google listing and Google Maps. This can include things such as your opening hours, phone number, website URL and photos. You can also reply to reviews via your listing as the business owner.
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Take control
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Research shows that 82 per cent of customers Google a pub through search or Google Maps before visiting for the first time
So, how do you take control of what Google says about you? Take a look at the Google business listing for your pub. It appears on the right-hand side of a desktop search or at the top of a mobile search page. Often it will include a Google Maps location, some photos of your business and information about opening times, phone number and website. Underneath that, if there is a link that says "Own this business?" in blue text, you need to verify that you are the business owner in order to make changes to your listing. Click on the link and follow the steps on screen. You’ll need a Google account (Gmail or Drive) and access to your business landline in order to do this. Alternatively you can do this via a postcard that Google will send you, but this will take longer.
Transfer ownership
If the "Own this business?" link doesn’t appear, it may be that you have registered with Google My Business before and forgotten about it. Check different Gmail accounts. If not, it could be that a previous owner or tenant has verified themselves as the business owner and your listing is still owned by them. In this case, you should try to contact them and ask them to transfer ownership of the business to you. If you can’t get hold of them, register your own Google My Business account, find your pub listing in there and Request ownership. Google will contact the previous business owner and start the process of transferring ownership to you. This might take a few weeks.
Edit your info
Once you’re up and running in the back
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Google My Business: lets you take control of the most important tool for attracting new customers
end of Google My Business on your desktop, or via the Google My Business mobile app, you can edit your opening hours, contact details and website URL under the Info tab.
You can also:
•
Add pictures to your listing – according to Google, businesses that do this receive 42 per cent more requests for driving directions on Google Maps and 35 per cent more clicks through to their websites than businesses that don’t, so it’s well worth doing. Set up notifications for when you receive customer reviews via your listing, and respond to them as the business owner. Flag reviews that you think violate Google’s policies, and have them removed. View Insights on how many people viewed your listing via search and Maps. See the number of clicks you’ve had on your driving directions, website URL and phone number via your Google listing. Set up targeted advertising for Google and Google Maps via AdWords Express.
• • • • •
As well as allowing you to take control of the most important marketing tool out there for attracting new customers to your business, Google My Business offers some great tools and insights to help you develop your marketing strategy. What’s more – with the exception of AdWords Express – it’s all free. So, isn’t it time you took control of what Google tells people about your business?
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time at the bar
PLATE OR SLATE? Where the nation’s publicans stand on the really big questions Eileen O’Brien The Six Bells Cambridge
Eileen has been the licensee at The Six Bells for six years. The traditional local offers home-cooked food, pool, darts and a jukebox as well as an array of real ales that have helped it to win local CAMRA awards. But will you get your food on a plate or a slate?
Plate or slate? Definitely plate. We were having lunch at a seafront restaurant in Brighton recently and foolishly thought that the small wicker suitcases that the waiter put on the table were some sort of decoration. Fortunately I’m a bit nosy so I opened one to find it contained my cod and chips!
Cocktails or cask ale? We’re a back-street boozer and the nearest we get to cocktails is a posh gin and tonic with cucumber in it. We would love to sell cocktails though, and are thinking of having a couple of specials on a Friday night to see how they go.
Background music or silence is golden? We have a great jukebox, one of the wallmounted ones with CDs. The music includes Louis Prima, Elvis, Sinatra, Amy Winehouse, Bob Marley and The Sex Pistols. The customers reckon that you have to be dead to get on to it (and it’s almost true).
Table service or order at the bar? Service at the bar. We get a lot of foreign students in the summer and one of the bar
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staff will go over to explain that in traditional pubs you order at the bar. Of course we serve food to the tables but generally speaking all orders are taken at the bar.
Cash or Apple Pay? We’re cash only — I don’t even know what Apple Pay is. We used to have a card machine but I think it is an expense we can do without on our tight margins and I used to get very cross that the money could take up to a week to reach our account despite leaving the customers instantly. We are lucky though to have an ATM within three minutes’ walk.
Wear what you like or uniforms for the staff? We don’t have uniforms. We’re happy for our staff to wear whatever they like as long as it’s not sportswear. I have a horror of tracksuits.
Family friendly or keep the kids at home? We are family-friendly and have quite a few small people who are regular customers particularly at the weekend, but it’s grown-ups only from 9pm.
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PROMOTIONAL FEATURE RISING STAR
Making some noise
Celebrity chef Colin McGurran, the focus of our Rising Star series in partnership with HEINEKEN, runs the Hope & Anchor pub in South Ferriby, North Lincolnshire, as well as a fine dining restaurant. No stranger to the fact that a good pub needs good marketing, Colin explains how he is upping his game to widen his customer base. New ideas to maximise opportunity
With The Hope & Anchor being a food-led pub, Colin is keen to get as many customers enthused about his food as possible, and knows that he needs to adapt to new technologies. “Marketing is such a crucial aspect of running a pub and while it’s something I’ve done before for my restaurant, it’s a slightly different ball game for The Hope & Anchor,” he says. “Having HEINEKEN advise and support me with different aspects of this has been invaluable.” “They’ve helped us come up with some great new social media ideas – I’m really excited about the YouTube food and drink pairing videos. These will be filmed in the pub, featuring HEINEKEN products on sale, as well as meals from the menu.”
Getting their name out there
When launching a new amber ale, the HEINEKEN team helped Colin spread the word via local media. They also gave the pub the first keg for free, so they could donate 10p per pint of The Hope & Anchor amber ale to charity. “They’ve also helped me come up with new ways to engage the local community,” Colin explains. “We will put out a press release to local media and will be inviting some down to try a pint too! This is a great way to get our name out there and also demonstrates our community values, which will hopefully inspire more people to come and visit.”
HEINEKEN’s category and trade marketing director, Andrew Turner says…
“Marketing to existing and new guests is a crucial part of running a pub and we know that licensees need further assistance to embrace both traditional and digital marketing. We focus on offering our customers support with website creation and maintenance, social media management, local print and radio advertising as part of our HEINEKEN Business Builder scheme. Through this, we offer advice to help them get more people in outlet, more often.”
Please go to www.online.heineken.co.uk or contact your HEINEKEN Sales Manager for more information
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time at the bar Greene King is going to the moon to support its charity partner, Macmillan Cancer Support. Well, nearly… The company is challenging its 44,000 team members to walk, run, bike, hike and swim a quarter of a million miles collectively in the next three years. The campaign will kick off with a 60-mile bike ride from Manchester to Leeds. Greene King chief Rooney Anand said: “I am proud of how supportive and committed our team members have been. Already, we have people willing to sign up for our Mount Kilimanjaro climb, which will take place later next year.”
THE COLLECTION TIN What pubs around the country are doing to help good causes A family butcher is targeting pubs, to increase its donations to UK military charity Help for Heroes. Alf Turner produces premium pork scratchings and donates 2p from each sale to Help for Heroes. So far it has donated £113,000. Now managing director Paul Turner is looking for pub operators to partner with, to increase sales and raise more money. Find out more at www.alfturner.com Henley pubco and brewer Brakspear has raised more than £20,000 for the Sue Ryder charity. Pubs have been raising
money for nine months with live music nights, sponsored challenges and voluntary donations added to menu items. Brakspear has also launched a beer called Incredible, named after the “incredible” work done by Sue Ryder. It is donating 10p to the charity for every pint sold in its pubs. Gluten-free baker Almondy has raised £7,500 for the Katie Piper Foundation charity for survivors of burns and scars. Twitter users were encouraged to share what made them #FeelGood, with Almondy donating £3 per participant. A publican has raised £10,000 for charity to celebrate his 30 years spent behind the bar. Gary Gilchrist at Enterprise Inns’ The Brook House in West London, raised money for The Lily Foundation, which funds research and support for families whose children have the physically debilitating mitochondrial disease. Events included a barbecue, bouncy castle, children’s karaoke and a fireworks display. Gary said: “It was great to see old and new faces there celebrating my 30th anniversary at the pub. It was amazing how generous people were when donating. I’d like to thank everyone who attended and also the Brook House staff — It’ll be a day I’ll never forget.”
Are you raising funds for a great cause? Let us know at editorial@inapub.co.uk
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YOUR ROUND Got something to say? Share it with the pub trade here Assets of Community Value explained Dear Sir, With reference to Mr Pullan’s comments (Inapub, July) on Asset of the Community. If a building or piece of land is listed as an “Asset of Community Value” and the owner wants to sell the asset, they must inform the local authority. This will then trigger a moratorium period. During the moratorium the owner cannot conclude the sale of the asset.There are two moratorium periods to note, both of which start from the date the owner of the asset notifies the local authority of their intention to sell the asset Interim moratorium period: is a six-week period during which a community group wishing to bid for the asset must notify the local authority that they wish to be considered as a potential bidder. “If this does not happen the owner can proceed to a sale”. Full moratorium period: is a six-month period during which a community group can develop a proposal and raise the capital required to purchase the asset. Protected period: is 18 months from the start date to protect the owner from repeated attempts to block the sale Does the moratorium period apply to all disposals of land and buildings named on the assets of the community value list? Exemptions include: If the disposal is a gift. If the disposal is between members of the same family. If the land or building being disposed of is part of a bigger estate. If the disposal is of a building or piece of land on which a going-concern business is operating, provided that the sale is to a new owner to continue the same business ( for example if an owner of a pub wants to sell the pub to a new owner, to continue running it as a pub). With the loss of so many community pubs over the last few years, I feel that this protection is shutting the stable door after the horse has bolted. My local is the last pub in the town. We have four hotels that do not encourage drinkers or social gatherings as they concentrate on boarders and diners. There were six pubs when I moved here. Hope this is of some help. Keith Arnold, via email trade.inapub.co.uk
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Tweets of the month Who was the best celeb you’ve had in your pub? Matthew Smith @Sorrelhorseinn Sarah Ferguson , Kaos sniffed her right between the legs HellHound Brewery @HellHoundBeer Lee Dixon. Sun Inn, Barnes. Told him it was a Chelsea pub and he was being very provocative. Did not go down well.
Inapub celebrates five years in print Robin Boot @robinboot @inapub have you calculated how many pints went into that half decade? Danny Bowles @dannyb19 @inapub Congrats on the milestone! Must say the “Elbow” edition is a personal fave Ina CONNECTING PUBS
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GEOFF MILLER In the Lord’s pub with the excricketer and England selector
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July 2012 £2.95 www.inapub.co.uk
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Up for the Olympics – Team GB’s beach volleyball hopefuls
ALL THE FUN OF THE FESTIVAL
BRITAIN’S BEST PUBLICAN
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CHARLEY BOORMAN
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TIME TO CELEBRATE
Pubs that know how to party reveal their secrets
Celebrating special days
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Courvoisier helps one pub pack a punch
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Beers or bras – it’s all business to Ultimo’s lingerie tycoon
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MICHELLE MONE
INXS frontman Ciaran Gribbin tells us where it all began
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BREAKFAST
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CHRISTOPHER BIGGINS
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WHO ATE ALL THE PIES?
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Behind the scenes at one of the new wave of brewpubs ONLINE BOOKINGS
Issue 8 March 2012
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The ex-England man needs YOU for the Carlsberg Pub Cup
MATCHING WINE WITH FOOD
Your events calendar for 2012
BREWING YOUR OWN BEER BAT AND TRAP
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Eight cases of world beers from Carlsber g
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CUSTOMER SERVICE
ZA RA DAMPNEY & SHAUNA MULLIN
Tips for your beer bash
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HOW TO WIN AT THE RACES
The multi-talented humourist tells us what he loves about pubs
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DANNY WALLACE Two tickets the Readingto Festival
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What makes a good party, plus liqueurs and menu ideas
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CURRY
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CHRISTMAS SPECIAL
Set up a wi-fi network and draw in the business crowd
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From landlord to darts champ: the world no. 4 eyes the top prize
MAKE YOUR PUB AN OFFICE
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GARY ANDERSON
Now vodka is all about flavour
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BUILDING A WEBSITE
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PLAY YOUR CARDS RIGHT
The ex-pop star says pubs are the future of the music industry
NOT SO TASTELESS
The younger generation turns on
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Issue 4 November 2011
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FEARGAL SHARKEY
Charity challengers at The Hare
THE NEW CASK ALE DRINKERS
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FIREWALKS AND FANCY DRESS
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CIDER
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KEEPING IT LOCAL
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Eight cases of Mixed Ape cocktails
A fortnight to make a fuss
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SHOUT ABOUT BRITISH FOOD
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The Spandau Ballet frontman talks beer, brewing and bands
How to run a winning quiz night
WISE UP TO THE WEB
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Full fixtures and match day tips
TRIVIAL PURSUITS
Pick up tips from the GBBF
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RUGBY WORLD CUP 2011
The resurgence of dark spirits
HOW TO PUT ON A BEER FESTIVAL
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RETURN TO THE DARK SIDE
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GAME FOR A LAUGH?
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How Britvic helped our two pubs
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HOWZAT!
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Time to party in your pub
The cricket legend talks pubs
LET’S TAKE THIS OUTSIDE
BEST OF BRITISH
Your guide to summer drinks
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LOVE FOR YOUR LOCALS
GAME, SET AND MATCH
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DESSERTS
EPOS SYSTEMS THE OLYMPICS
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CHA RLIE SIMPSON Rocking Siberia and the pub with the Fightstar frontman
MOUNTAINS OF MASH
SIX NATIONS PREVIEW
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CHARITY WORK
SUMMER MENUS
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FOOD DEALS
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TIM LOVE JOY The face of C4’s Sunday Brunch brings beer to our screens
CASK ALE SPECIAL
Get set for Cask Ale Week
VEGETARIAN FOOD
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Sheps’ Spitfire pilots on how the pub kicked off their careers
PINT-SIZED PUB-GOERS
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RUM
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A WEEK TO HAIL THE ALE PROJECT PROFIT
LET THE MUSIC PLAY
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ONLINE REVIEWS
PARTY TIME AT THE PUB
One operator’s birthday bash
DON’T GIVE UP THE DAY JOB
FLAVOURED SPIRITS
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YOUR WORK FOR CHARITY
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20/03/2013 22:01
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FUNCTION ROOMS
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LIVE MUSIC
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BOBBY GEORGE The Dazzler on darts and a life playing in pubs
The chef and publican turns his hand to brewing
A Cornish town where the pubs are breaking new ground
COUNTDOWN TO CHRISTMAS
MAN FOR ALL SEASONS
ALL THE PUB’S A STAGE
DRINK WITH DAD’S ARMY
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PENINSULAR PIONEERS
MARCO PIERRE WHITE
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WIN Tickets
BEERS OF THE WORLD
High-margin, highly popular
ALL WE WANT FOR CHRISTMAS
to The Ashes
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PUB ETIQUETTE
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CIDER OVER ICE, SYRUP, FRUIT… New trends in cocktails
GOOD FOR A GIGGLE
Street eats in the beer garden
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BEST IN THE BUSINESS
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SNAKES ON A PLATE…
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ELBOW’S NEW BREW
JOHN TORODE
GEEING THEM UP
GASTRO GOES DOWN TO EARTH
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OPINION
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WORLD CUP SPECIAL
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FOOTBALL RETURNS
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JAKE HUMPHREY
INAPUB GOES TOE TO TOE
I’M ON A SEAFOOD DIET…
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ATOMIC K ITCHEN
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case Fireballof
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10 cases Brothers of Wild Fruit
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…and not just for old duffers
Taste-testing the band’s latest release with hard rock royalty
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Make your pub the place to party
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ENERGY DRINKS
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How the market is evolving
ALL WE WANT FOR PADDY’S
Are low ABVs the future of wine?
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Issue 20 April 2013
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CIDER SHAKES THINGS UP
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17/06/2012 13:14
One pub’s worst-kept secret
Rural rooms at the inn
WHISKY GALORE
Serving the next generation
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BEERMAT FLIPPING
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Pub race nights and Scalextric
A website, training and 200 beers
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Personalise your pump clips
Issue 25
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Motor sport’s motor-mouth sounds off in his local
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DAVID CROF T
The Champions League knockout stage kicks off
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Spirit brands are up for a party
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Valentine’s pub stories
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Pub quiz special: a TV star and a licensee who know their onions
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Licensees who love craft lagers
COME DINE WITH US
A Concha Toro wine y mastercla ss
GARDEN OF DELIGHTS
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Great rooms in our new Stay section
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Why one pub’s staff study up
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LOVE IS IN THE AIR…
Fixtures and match tactics
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The best of the new crop
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Could you host a festival?
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A function room where something’s always going on
Could you complete the Three Peaks Challenge?
FIRST OF THE SUMMER WINE
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Three Greenecasks of King IPA
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How to woo your community
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A JUMPING JUBILEE
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THEMES COME TRUE
An experien ce day of your choice
Finding food on the doorstep
JUKE BOX TUNES
World’s Biggest Small Venue
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FOOTY FIXTURES
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RISING FROM THE DEAD
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LOCAL HEROES
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A GOOD YEAR’S WORK The licensee at the helm of CAMRA’s Pub of the Year
DAYLIGHT DISCO
The challenges for communities taking over their pubs
Get your pub buzzing at odd times of day
STOUT STUFF
TECHNOLOGY
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Issue 43
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FESTIVE FORESIGHT
Breakfast is better in the pub
TRAINING
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144 pints Hobgobl of in
No longer just a summer drink HOT DRINKS
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Aspirational by name... the small pubco with big ideas on training
The costs and benefits of following the organic path
OFFICE PARTIES
21/08/2014 13:43
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NEW PRODUCTS
TECHNOLOGY
GERMAN BEER
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BAR TABS 18/09/2014 10:57 Issue 45
July 2015 £2.95
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THE AMERICAN ISSUE
REMIX YOUR RUM
Cocktails for the summer
GOLDEN GRILLS
Tips for the best barbecue
PLAY UP AND PLAY THE GAME Be the place to watch The Ashes
ALL THE GAMES & MUCH MORE
Which ones should you stock?
PROMOTION MIXERS MAIN COURSES TRAINING ROASTS TECHNOLOGY OPINION
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Man cannot live by footy alone
CIDERS FOR THE SUMMER
19/02/2014 16:46
Issue 38 November/December 2014 £2.95
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All you need to score this summer
HEALTHY MENUS NEW PRODUCTS FORMULA1 THEMED ROOMS MENTAL HEALTH
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26/03/2014 13:33
Issue 39 January 2015 £2.95
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ALLERGENS NOT INCLUDED
TOUCHES OF CLASS
TIPS FOR YOUR CHIPS
Making the little things count
Your guide to spud success
PHIL ‘THE POWER’ TAYLOR
DRINKERS’ RITES
On the oche with the darts champ
Picklebacks to tequila worms
STRIKE THE RIGHT NOTE
HISTORY TODAY
Why recorded music matters
Pubs promoting their past
SPORTS FIXTURES BUILD YOUR WEBSITE ROASTS CHRISTMAS COCKTAILS OPINION
STEVE MCMANAMAN GOING MULTIPLE WINE SOCIAL MEDIA SIX NATIONS RUGBY
A place where everyone can enjoy a pub meal and a pint
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FOOTBALL-FREE ZONES
REFURBISHMENT
BEER FESTIVALS
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TECHNOLOGY
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17/04/2014 13:24
Issue 40 February 2015 £2.95
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SETTING THE BAR
GETTING BRITAIN BACK TO WORK
Pub businesses breaking weird world records
The licensee and the pubco putting lives back on track
Done your Christmas shopping?
TOP OF THE MORNING
WIN
£400-worth of ZEO stock
SAUCES
FOOD WITH A PHILOSOPHY
The pub sat almost on a runway
No TV, just nine men’s morris
OPINION
SERVICE WITH THE SKILLS
ON ANOTHER PLANE
A PLACE TO PLAY
The pundit talks pubs
A pub’s not just for summer
May 2015
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Things to try this Halloween
SHIFTING WITH THE SEASONS
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22/01/2014 11:11
Issue 37 October 2014
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FEEDING THE FAN ARMY
Turn your pub into a cinema
WIN
90 bottles Kopparb of Raspberrerg y
One pub wooing punters early
CRISPS ENERGY DRINKS NEW PRODUCTS TRAINING CHARITY WORK SOCIAL MEDIA
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TRICKS AND TREATS
Could your pub be a pop-up?
POPCORN WITH YOUR PINT?
US craft brews storm the globe
SCHOOL DINNERS
Rugby’s World Cup winner looks forward to the autumn
TAKING IT ON THE ROAD
Fancy a hand-held Sunday roast?
This season’s varieties
JEFF STELLING
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A place for perfect pastry
PIMP YOUR HOT DOGS
CIDER’S NEW CROP
Balloonists at the bar
17/12/2013 09:38
Issue 36
WHAT’S ON YOUR BAR
SCOTLAND DECIDES AFTER THE CLUTHA CRASH TECHNOLOGY RYDER CUP RUM
Drinks to serve this summer
The ale style accessible to all
A LOAD OF HOT AIR
STARTERS
September 2014
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WILL GREENWOOD
The footy season starts again
WARM WEATHER WHISTLE-WETTERS
GOLDEN GATEWAY
A guide to stouts and porters
WORLD’S BIGGEST LIAR
WITH PEOPLE
IAN BELL
PIES MEAN PRIZES
400
LIFE AFTER BRAZIL
LIVE MUSIC
NEW PRODUCTS APPRENTICESHIPS
CONNECTING PUBS
The England batsman talks wine and willow
bottles of IPA King Greene grabs up for
Independence in a glass
ONLINE REVIEWS
CHIPS
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Our beer survey results are in …
SOMETHING’S BREWING
CRICKET
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21/05/2014 09:09 Issue 41
March 2015
£2.95
Bars that work their whiskies
Have you got room for brunch?
GIZZI ERSKINE
22/10/2013 10:54
Issue 35 August 2014
SPIRIT OF THE NATION
A BITE AFTER BREAKFAST
Serving fans and foodies alike
Tempt in the January punters
LEGAL ADVICE
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Mainland Britain’s remotest pub
Successful ramblers’ retreats
WEDDINGS
PUB PROFILES SOFT DRINKS OPINION
WITH PEOPLE
WELL WORTH THE WALK
WELCOME IN THE WALKERS
WIN
18 bottles of Smirnoff
NEW PRODUCTS
CONNECTING PUBS
Clear but not colourless
Decorate your space for free
AMERICAN RENAISSANCE
an energy boost from Superma n
The Ultimate England Experien ce
VODKAS WITH A VISION
MAKE YOUR PUB A GALLERY
WIN
Are your ready for Pie Week ?
BEYOND THE FOOTBALL
A year’s subscrip tion to BT Sport
NEW YEAR, NEW DRINKS
SCOTLAND SPECIAL
WIN
Get your staff trained for free
The hottest hybrid tipples
AN UNLIKELY STORY
EURO BEERS
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18/09/2013 17:21 Issue 34
July 2014
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A British champ BBQ in your pub
BRUSH UP YOUR BAR SKILLS
SPEERS AND SPIDERS
OPINION STAFF TRAINING GAY BARS TECHNOLOGY KIDS’ MENUS NEW PRODUCTS
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TOM KERRIDGE
WITH PEOPLE
The festival season is upon us
Display your wines to sell
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OPINION
STAY OUT FOR THE SUMMER
The Tour de France in Yorkshire
SHOW OFF YOUR CHABLIS
TELEKINETIC TAPS
CONNECTING PUBS
Lee Price serves up seaside fun
UP HILL AND DOWN DALE
Kopparberg’s colourful past
CIDER
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PIER PRESSURE: THE LICENSEE OF THE YEAR
Cooking up a coq au cider with the pub fan funnyman
WIN
A fridge of winefull
Sky’s man in the box looks forward to round two
ROLL OUT THE PASTRY
WIN
Create your own locals
DAVID LLOYD ON THE ASHES
144 pints Hobgobl of in
THAT’S WHAT I CALL MUSIC
CATERING FOR CARAVANS
How to sell the dessert trolley
WIN
Raising hell for Halloween
Berry flavours not required
English wines targeting pubs
SWEET-TALK YOUR PUNTERS
TRICK OR TREAT?
LADIES WHO LOVE ALE
BOTTLES OF BRITAIN
The spirit breaks fresh ground
Making the most of rugby
Gin gets a trendy makeover
LOVING LOCAL PRODUCE
PIES
A NEW WORLD OF WHISKY
TOASTING THE TRIES
WIN
Fancy dress fun times
MOTHER’S RUIN REBORN
A SLICE OF THE PIE
Snacks to beat hot competition
CASK ALE FOR DUMMIES
Make your staff experts overnight
NEW BROOM AT THE BII
Anthony Pender looks ahead
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16/12/2014 10:11
Issue 47 September 2015 £3.95
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ST PATRICK’S DAY
COMMUNITY MUSIC
WIN
20 firkins Hobgoblin’s of beer up for new grabs – turn to page 26
HOT DRINKS
COMEDY CATASTROPHES
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24/01/2015 12:06
Issue 48 October 2015 £3.95
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Prepare to party with your guide to good cheer
RUGBY’S COMING HOME Will Carling sets you up for England’s World Cup
SANDWICHES SOFT DRINKS EASTER LEGAL ADVICE HORSE RACING OPINION
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PUB PETS TECHNOLOGY EVENTS
19/02/2015 03:09
Issue 49 November/December 2015 £3.95
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LEGAL ADVICE
PIZZA NEW PRODUCTS OPINION
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CUP FINALS BEER FESTIVALS
COMPENSATION SCAMS HAPPY STAFF TECHNOLOGY
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17/03/2015 23:13 Issue 50
January 2016 £3.95 trade.inapub.co.uk
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KNOW THE BEER MARKET KILL YOUR OWN DINNER HERBALISE REINVENT YOURSELF
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21/05/2015 12:25
Issue 52 March 2016 £3.95 trade.inapub.co.uk
...and let’s not forget the other game. Win the Premier League trophy in your pub
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PROTECTED HABITATS How Asset of Community Value status can be a blessing – or a curse
How to make the most of your space and keep everyone happy
things that make pubs great
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Hosting the final celebration
20/10/2015 22:35
Issue 57
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Wild, wild west: Bristol’s pubs of character 27/01/2016 03:51
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22/02/2016 13:29
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Pushing the boat out
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Harness the Olympic spirit
Customer day trips beyond the bar
25/04/2016 13:03
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20/05/2016 11:47
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24/06/2016 02:09
15/12/2015 10:12
August 2016 £3.95 trade.inapub.co.uk
Five years’ worth of Inapub covers in all their glory The colour of their money
How a tactical paint job can make your customers stay longer and spend more
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27/07/2016 13:15
19/08/2016 15:32
time at the bar
ALCOHOL MYTHS TOP
10
Old wives’ tales from the world of booze busted 1. Alcohol kills brain cells This myth might seem logical when you are watching a mate chat up a stuffed moose head, but it is in fact total tosh. Alcohol can beat up nerve endings called dendrites but it can’t actually assassinate your brain cells, even if you are drinking vast quantities of booze – hurrah!
2. Eating afterwards will stave off a hangover Bona fide medical studies have shown that mainlining a sharing bag of Wotsits and a garlic chilli kebab after a night on the sauce won’t help the morning after. If you want to stave off a hangover, drink less. Simples.
3. A unit of alcohol is a drink One unit is actually 10ml of pure alcohol, so about a dash (76ml) of 13 per cent ABV wine, a dribble (250ml) of four per cent beer, or a drop (25ml) of a standard 40 per cent spirit. Go wild.
4. Drinking beer causes a ‘beer belly’ Only in the same way an excess of anything causes a protrusion of the tum. You might as well call it “burger belly” or “double roast potatoes with my large portion of pork belly, belly.”
5. Gin makes you cry
7. Break the seal and you’ll spend all night going to the loo There’s some real complicated science shit that explains what really happens here, involving a hormone called arginine vasopressin, the bit of the brain called the hypothalamus, the pituitary gland and your kidneys. Frankly, we don’t understand it so you need to trust us when we tell you that clever people say it’s bobbins.
8. Sulphite-free wine won’t give you a headache This is an oft-repeated piece of nonsense. Wine contains sulphites naturally and unless you are allergic to them — in which case you might get asthma-like symptoms rather than a headache — sulphites will have no affect on you whatsoever.
9. Caffeine will sober you up. A cup of coffee will certainly make you feel less tired — and therefore more alert — but in studies pissed mice injected with caffeine were still much worse at getting round a maze than their sober rodent counterparts.
10. Red wine is good for you If only. It is true that wine contains several anti-oxidants that are good for you, but you’d have to consume so much wine the negative effects of the alcohol would outweigh any of the benefits. Sad but true.
See also, “whisky makes me aggressive,” and “tequila makes me wild”. It seems to be accepted wisdom that different drinks make you behave differently but nobody has ever found the evidence to prove it.
6. Mixing drinks gets you more drunk Nah, but mixing might upset your stomach and make you sicker, leading you to think so.
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19/08/2016 15:37
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19/08/2016 15:49
time at the bar
HAIR OF THE DOG Tales of the unexpected from the wonderful world of pubs Quiet in here tonight d a little er Festival, which seeme So, to the Great British Be by. ne go year than on others quieter on trade day this the secring du ay aw g ple flockin Was this because of peo of ber holidays? Perhaps the num e ond week of August for aus bec s wa down? Or maybe it ple brewery bars was a little cou a er Aft id avo to their very best people were just doing . The out it d rke wo we ers oth ing or of double-hopped someth t tha d ban er’s Skinn normally create such a racket you can’t hear yourselves think were absent. It’s a little like Stockholm syndrome. You know you shouldn’t miss them, but somehow you do.
Great firewall of Hove Mobile phones. Love them or hate them, there’s little doubt the devices many of us are guiltily glued to play a useful part in helping people find pubs. But once there, do you really want people looking at Tinder, Facebook or whatever app tickles their pickle? Steve Tyler of The Gin Tub in Hove is a definite “no” when it comes to that one. He has put a Faraday cage in the bar to block mobile signals. The idea is that people chat face-to-face rather than staring blankly at a screen. And his decision caused quite a stir in the news and on social media. Not that you’d have been able to read about it at the bar, of course.
66 SEPTEMBER 2016
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Tuxedos at dawn Still at CAMRA’s beer bonanza and the decision not to announce the Champion Beer of Britain at the trade session was met with, shall we say, a mixed response. Many CAMRA members seemed somewhat put out that the traditional announcement had been moved to a swanky party where guests were asked to stump up for a ticket. Brewer Dark Star didn’t take too kindly to being questioned about its attire when it turned up, complaining on Twitter that they are “brewers not accountants” That’s true and it’s also a fashion battle we would love to judge the scores on.
One for the future Considering how much the beer m arket has change country in the pa d in this st 10 years one can only imagin happen in a furth e what will er 100. Scottish craft br ewer Innis & Gu nn have placed its 7.7 per cent Vi a bottle of ntage in a time ca psule at the brew beer, which is no ery. The doubt lovely now, will becom e richer and more complex ov er that time and, due to the absence of food spoilage bacteria , will still be perfectly drinkable. Someone at the brewery in 2116 will then get to sample the beer . While we can’t guess how the fla vour will have changed we’d be t good money that someone wi th a beard will be arguing whet her or not it qualifies as a “v intage craft”.
trade.inapub.co.uk 19/08/2016 16:03
MAX THE TASTE
Pepsi is currently the No.1 dispensed cola brand in the UK in Total on premise in both value and volume vs. Coke on draught1 In blind taste tests 66% of consumers preferred the taste of Pepsi Max vs. Diet Coke2
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Pepsi Max has a combination of citrus, caramel and vanilla taste cues which compliment alcoholic serves by extracting not only the taste of the alcohol but also the taste of the acidic garnish found with a cola serve.
Source: 1CGA Total On premise Value and Volume sales 52we 31.10.2015. 2 MMR quant blind taste test August 2015 (n=200 Nat Rep Sample. Pepsi, Pepsi MAX and the Pepsi Globe are trademarks of PepsiCo Inc.
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