OMG! October 2014

OMG! MAG 7

poster boy!

WHAT ARE

THE NEXT

October 2014

ORCHID MONTHLY GOSSIP

20% M&B DISCOUNT

DATES?

Page 03

Page 07

proud to recommend

NOW AVAILABLE!

Full details on Page 3

Pages 10 & 11

O/M&B SUCCESS STORIES!

Chef Apprenticeship Course

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Page 06

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Facebook

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‘Likes’ League Table!

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Pages 08 & 09

Pages 12 & 13 + +

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October 2014

Message from the Editor...

Philip Parry at Woodpecker and e th at r the Proud up yet for the 20% erside. Look out fo at W e th o Have you signed wh le read too, en to a few peop mmend double-sp co Re to t discount? I’ve spok n’ ve ha t of our best mmunications bu celebrating some have seen the co it is e, m st Tru . up n the month of sig achievers through yet had the time to od fo all f the usual of % 20 u als s yo ber. You’ll o find em pt Se so simple and give a ve along with at M&B sites; ha ity and news stories ar ch and related-drinks tails on page 3. much more. read of the full de /M&B th! with some Orchid Have a good mon We’re continuing e tim is th , th on m is success stories th ece e Tilsley & Miles Te yn Ja on ing focuss

Paul H.

OMG!

Super impressed with your team or a specific team member?

Send your shout-out to Paul Holman at paul.holman@orchidgroup.co.uk

SHOUT-OUTS! ackail JimmyionM, Shrewsbury

or O’Cosnn s e m a d J all, Le e

@ Red L

B

shout like to , would itchen team I d n a k “Steve ur fantastic or. We n n o ’C o about lly James O unch and la ia espec ntastic PKB ir hard-work e fa had a ll down to th ank you all a Th it was ment. t!” ommit are brillian and c u o ,y h c u so m ephen

Neil Rothwell

@ Ship Inn, Rainhill

& St Marper s@ Tracy int Manager ) o ds (J e W orley Old Ball, Le

Y

“I’d like to gi ve a shout-o ut to Neil Ro who has be th en here for over ten year well now and ha s s just been awarded a cheque for £250 long service.

Neil is an Ev season-tick erton et holder an d plays foot himself ever ball y Wednesd ay. He starte potwash an d on d has since worked his to Kitchen M way up anager.

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ton Luke Ac ion, L d e R ager @ n a M l ry) u ra (Gene Shrewsb

@ Old

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to out-out ive a sh , who is like to g c “I would isor, Jimmy Ma o years erv r tw our Sup Lion afte r at The the Red ge a g n in a v a M le uty me Dep to beco Shrewsbury. in Grapes taff and sed by s want to ill be mis st w ju y e m w Jim and ur for all yo ! ers alike custom sive thank you e way th s g a n lo m a say a ughs rk and la hard wo Jimmy!” k c lu Good

Neil is doing a tremendo us job and overcome m has any trouble s in an old un invested kitc hen to get to , and keep, standards w the e are achiev ing. Well do and here’s ne Neil to another te n years!”

K Y

Adrian Stones (General Man ager @ Ship Inn, Rainhill)

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October 2014

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September 2014

OMG! WHAT ARE YOU

SHOUTING ABOUT! Our very own happy news stories from across Orchid THE HITMAN RETURNS TO

O-LAND! This time last year Ricky ‘The Hitman’ Hatton dropped in to the Manor Farm in Hull for some drinks and a bite to eat. Fast-forward twelve months and he’s back, this time gracing Stuart and his team at the Sawyers Arms in Manchester.

ANSON

ANNUAL GOLF

TOURNAMENT! The Anson in Wallsend held their Annual Golf Society Tournament this month!

Martin Buchanan (2013 winner) is seen in the below photo presenting the award to our 2014 winner Anthony Boyd. In total 21 people played in the event including Martin’s 6-year-old son who finished in 5th place!

AN O-LAND

HERO!

EVENT FOR

DMs & KMs! All our DMs and KMs had a welcome event at the RSC recently! The objectives of the event were to hear about the latest updates, focus on upcoming opportunities and also to get a full introduction into the M&B brands.

A fun and educational day!

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LET THERE

RSC WELCOME

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There’s nothing more impressive than a member of staff who goes the extra mile. That was certainly the case with Lucy Menage at the White Swan in Southampton when she offered her assistance after a customer’s sister had passed out in the pub.

The family were so impressed with Lucy they bought her a card and some chocolates to show their full gratification. Well done Lucy!

BE LIGHT!

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The Coulby Farm in Middlesbrough took the bold move of tearing down the conifers outside their pub! For years the conifers had towered over the pub, neglecting them from sunlight and the local housing estate. All of a sudden they have light and are no longer hiding in the shade!! Massive thanks from Jenny at the Coulby Farm to Andrew DJ Gardener for his help and strength in assisting our very own Helen Beal in the lumberjack process!

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September 2014

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CHARITY ALE METER! TAKE A LOOK AT WHO’S BEEN RAISING WHAT FOR CHARITIES THIS MONTH!

MUDDLE GO NOWHERE Grantham

£1150

Ricky and his team at the Muddle Go Nowhere are attempting to raise enough money to send all the children at the Grantham Disabled Children’s Society to Disneyland Paris! A charity event over August Bank Holiday helped get the team closer to their desired amount, with a waxing stall, a Peppa Pig party and more!

£600

SPIRIT OF ENDEAVOUR BOSTON

£500

Coulby Farm

Middlesbrough

As part of Jenny Whittaker’s Steps to Excellence course she decided to support a local fundraising mission for The Jamie Blagg Memorial. This fund is for a friend who passed away through Leukaemia. He was serving in the RAF so they donate the monies to RAFA. The challenge this year is canoeing the Caledonian coast to coast over 4 days; all the lads taking part are regulars in the pub!

A wonderful community story!

The team at the Spirit of Endeavour held their Annual Fun Day recently for Honeypot Children’s Charity.

The weather was kind and the turnover was superb!

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JOLLY CROFTERS

HORWICH K

The ALS Ice Bucket Challenge swept O-Land last month with many of our pubs getting involved. The Jolly Crofters in Horwich used the fad to raise awareness for the MacMillan Cancer Support and to raise money for the cause. Well done to the team!

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Has your pub done something amazing for charity?

Tell us about it and be next to feature in OMG!’s Charity Meter!

£300

+ +

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ORCHID/M&BSUCCESSSTORIES! Jayne Tilsley & Miles Reece:

Woodpecker,Waterlooville OMG!: Nice to speak with you Miles. I hear there are some changes afoot with you and Jayne. What’s happening?

Miles: “We’re staying at the Woodpecker and it’s being converted into an Ember Inn! Paul Moore – South West Ember Area Manager – came down and visited us recently to discuss. He organised a visit for us to attend a pub in Oxford called the Britannia. Since then we’ve ‘mystery shopped’ the Village Inn in Swanwick to get our heads around how the business runs. We’ve also been on a Brand Awareness Day with Kirsty from one of the Bristol pubs. She’s a lovely cuddly character who let us know exactly how everything is done.”

(cont.)

October 2014

Miles: “The new challenge for sure. It’s exciting times for us to be offered a new business and plan to deliver our strengths we’ve learned at Orchid and combine them with our new skills for our new brand to create a unique and fantastic team!”

OMG!: Great news! So what’s the day-to-day plan for now?

Miles: “It’s business as usual for the time being. We are planning a storming Christmas – better than last year! We have tons of events planned and continue to network with everyone we met at the M&B events we’re attending. Fun times ahead!”

OMG!: As we know, M&B doesn’t usually hire joint Managers.

With tha t in mind, what is the plan for you and Jayne?

Miles: “We both attended a formal interview with Paul Moore and got through the two hour process. We discussed how are jobs are split; I do everything behind the scenes and Jayne is the welcoming face of the pub. We will stay working together.”

OMG!: What are you both most looking forward to in the future?

Philip Parry:

Waterside,St.Helens

Miles Te ece & Jayne Tilsley (Woodpecker Joint Managers)

It’s a fresh challenge for my career, as it is for the other members of the management team. We will receive new uniforms and the kitchen will also get a refurb. A real fresh start for us all!”

OMG!: So what’s the day-to-day plan for now?

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Phil: “We will be having a refurb which will start on the 1st November to turn us into a Toby Carvery. One of the greatest stories for us is that all the management team were successful in their interviews and will therefore all be staying on.”

Phil: “ Business as usual is the current line that we are sticking to. We’re happy to still be up on YOY and sticking to our budget. We’ve just finished our last quarter and have hit our budget too. We hope the up and coming years will be just as successful!”

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OMG!: Hi Phil, hope you’re well. So what’s the news update at the Waterside?

OMG!: That’s great news Phil! How are you preparing for the change?

Phil: “I’ve completed an Assessment Day with Paddy at Toby in Chester; I spent the morning in the kitchen and the evening in the restaurant. I also attended a Food Day Training Course regarding everything from stock control to hourly payroll.”

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OMG!: What are you most looking forward to when you become a Toby Carvery?

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P hilip Parry: (Waterside Manager)

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Phil: “Everyone knows the brand – we will take more money and receive a higher number of customers into the business.

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WHATARETHE NEXT MAG 7 DATES? TS’ N .

HALLOWEE 2 RE A P D N N GRA Y DA 1. tober

5th Oc

nity opportu c ti s ta a fan get Here’s family to portant e r ti n e for the elebrate the im r to c e sure togethe arent/s. Mak p nd the gra m exposure to role of u im x a em vent you giv e is th ng promoti halkboard c ia through g, social med th! u in o s ti r m of adve d word n a g n posti

31st Octob

er

Over the pa st few years Halloween h been creep as ing up on C h ri stmas and Easter with its sales su ccess – and the photos as here sugge s t, it’s becom huge fixture ing a across O-L and! Don’t out on deco miss rating your pub and ge your team to tting dress-up on the day! Wh not try a Ha y lloween-the med disco? a spooky d Create ish for the m enu? Whate the idea is… ver plan, plan, plan, implem implement, ent, implement!

,

nn irview I13 a F @ Team edge - 20 Burn

riory, Team @ Pg h – 2013 or ou W elling b

Chefs @ Fr o Crawleygshole Farm, - 2013

G I B HID END C OR EEK vember W h No t

o 30

Peppa Pig Stand P arty @ B , Gorto a n – 20 nd 13

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Think fun! ager f o d Man eken n we our Area lan w o ery ith y ut your p hey id’s v t ss w Orch e, discu ign-off, p rs what v e i s fun, t t f m a e g sto re full o cre u u c o y e f ! i e h and, e! Give t atmosph nning a l p t c s. Ge in pla a buzzing laugh : t n d a n w on a petiti com

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t 28th

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3.

is go & Hagg Tartan Bin rays Inn, Bites @ G n – 2013 Aberde e

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October 2014

Chef Apprentic

Develo pme Keggan nt Chef Ben Manag s & Training er Sam Beckwit h

nda for

The Age

the Day

My Area Manager Rob Dunn nominated me to go on Steps to learn more about the business and to help with my personal development. The courses were superb in helping me to reach my goals. For me the best things were confidence, meeting new people and networking. We’ve since gone from a Dashboard right near the bottom to one of the Top 10 in the business!”

Sarah Jones Chef @ Lock Keeper, Manchester

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“Have conf id

Adam Dobbs Training & Support Chef

yourse lf

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.

My Manager kept pushing me to do the Steps course and within three months I was offered a job in the Food Team. I have no qualifications in food and had little confidence but have learned and developed as a person as my knowledge has increased. I used to be

in ce n e

o for it”. dg

the quiet kid in the corner; now I’ve found my voice.

Steps has helped massively in giving me the confidence.”

an

“I started my role with the Food Team in March 2013, I initially found the role challenging but have since settled down. I didn’t quite realise until I worked for the team just how much work goes into making our menus!

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half years now. They had a refurb just over a year ago and around that same time I’d been asked to support other kitchen teams in the business. The training team have been a massive help to me!

h reac my go a to

s were s rse up u o

The Chef Apprentices 2014!

in helping m “I’ve been at the Lock Keeper for two and a e

” ls

b er

g their reparin Chefs p ! s e dish

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Ingred ients f or the Steady Read Cook C hallen y ge !

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The day started with a presentation by

our Development Chef Ben Keggans on ‘The Future of Food Innovation’ which was followed by a brief introduction by Training Manager Sam Beckwith. The Chefs then split up and rotated between three smaller groups: ‘Margins & Costs’ with Operational Support Manager Carole Prince, a Q&A with Ben Keggans and Area Support Chef David Gray and a ‘Your Future’ forum with Sam Beckwith, Training & Support Chef Adam Dobbs and Lock Keeper Chef Sarah Jones. The day ended with a Ready Steady Cook Challenge where our Chefs got to choose a dish of their choice to cook and present to Ben at the end of the course!

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When it comes to training, Orchid has it down to a tee.

I was lucky enough to attend the Chef Apprenticeship Course at the Porridge Pot, Warwick in September and, without a doubt, it was another exceptional example of the continued diversity and sharing of knowledge that our Training Team delivers.

If you’re interested in moving up our career ladder contact: Sam Beckwith or Josie Adams at the below e-mail addresses…

Sam.beckwith@orchidgroup.co.uk / josie.adams@orchidgroup.co.uk

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ceship Course Here are 19 of the 21 Apprentice Chefs with their chosen dishes!

Chef : Adrian Agyemang-Duah Pub: White Horse, Romford Dish : Battered Fish with Homemade Tartar Sauce

lland rian Ho rd Chef : Ad ragon , Bradfo D & h ge it r w o n e e G ick Pub : ffed Ch o Dish : Stu ella P rosciutt r a z z o M

Chef Pub : Vic : Ashley Mac hin toria H o Dish : To tel, Maybank p Rump

e auskien na Cetr Chef : Dia Dick , Romford by and Pub : Mo h with H aded Fis s e r B : h Dis Cut Chip

Chef : J a Pub : Th son Martin e Dish : S Mons , Bootle tuffed Chicke n

hson ole Hug Chef : Nic tain , Leicester n Fou rry Pub : Bell olate & Raspbe oc Dish : Ch Mousse

Chef : Luk Pub : asz Adam The Misz Dish Rocking t H : Poli sh Be orse, Ain al ef Me tr atba ee lls

orsfall ichael H Chef : M e Hart, Hook it s Pub : Wh Noodle on with ish : Salm

D

Chef Pub : Be : Kartar Sing h llhou Dish : S se, Mancheste eafood r Curry

tson atty Wa ford Chef : M ick , Rom emon , D y b o L a Pub : M h it w abream Dish : Se & Cream Sauce Dill

Chef Pub : Ta : Michael Wa lb it Dish : P ot Inn , Milton e oached Key nes Seabr Coconu eam with t

K Y ng athaijo awee Ph ter Chef : Kh use, Manches ho y Pub : Bell ai Green Curr Dish : Th

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Chef Pub : The H : Kieran ond Tay ol y Hamm mpton Dish n To : f e : Stea low Tree, lor a Ch W n , South rawns k Sal a w S e it ad w arringt Pub : Wh le with Spicy P Fries ith Carr on od o N : ot h is D

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Chef : Louise Russell Pub: Bell Fountain, Leicester Dish : Cranberry & Almond Fudge Cake

K Y e May rnadett n Chef : Be Croydo , th o M sy Pub : Gip Pesto Penne Dish :

Chef : Debbie Carver Pub: The Marquis of Granby, Old Harlow Dish : Chicken Chow Mein

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Chef Pub : Wa : David Caine s shford Mill, S Dish : P tu osh Ch eese on dley Toast

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ray att Mur lens Chef : M He t.

S , e tersid ash Pub : Wa ass & M B a e S : Dish

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October 2014

proud to r Why is customer feedback important?

I f we want to continuously improve and develop the customer journey we need to listen to the most important aspect of the business; the customers.

Some of the ideas for promoting CSAT responses at the Old Ball, Le eds

The Process…

1. Customer goes online to find survey 2. Customer completes survey form and provides a valid e-mail address IT’S THAT SIMPLE! Below we highlight some of the highest customer responses that also managed a high NPS – Net Promoter Score - during the month of September.

N.B. Orchid’s target is for every pub to have an NPS target of 45% or higher.

• Old Ball, Leeds (PKB) Responses - 62 NPS - 85.5% • Perdiswell, Worcester (FHD) Responses – 29 NPS – 79.3% • White Swan, Southampton (GBC) Responses – 29 NPS – 69% • St. Bernards Grange, Birmingham (All Inns) Responses – 42 NPS – 61.9% J ayne Tilsley at the Woodpecker in Waterlooville Responses – 74 / NPS - 91.9% “ Tell your customers they could win £250 high street vouchers!

I find that is far more enticing than talking about the free pudding. I know which of the two I’d rather have! Regarding the number of responses received, Miles and I are both very close to our guests. I told them that CSAT surveys were the only item on our Dashboard that was on the RED and that we needed their help in getting us above board – they were more than happy to assist us in our time of need!”

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Understanding the scores…

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Jayn

e

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The Net Promoter score is a universal way to measure customer loyalty and is based on 1 question in the C-SAT survey: Based on your visit today, how likely are you to recommend this pub to friends or family?

Customers rate on a scale of 0-10 where 0 is not at all likely and 10 is highly likely.

Customers rating 9 or 10: PROMOTERS

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Customers rating 7 or 8: PASSIVE

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Customers rating 6 or below: DETRACTORS PROMOTORS – DETRACTORS = Net Promoter Score

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October 2014

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CSAT Scores

here’s Some of the feedbackwe’ve received…

ogsh

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f the staf ery f o h t o “B v t the car d a s r e b m n me riendly a ed f y r e v t were apprecia e w , g in m welco attention d n a e r a ind the c nd the k a k o o t they manner in e iv t n e t t and a ted us.” is s s a y e gton which th in Warrin

is Belle rvery) Memph ritish Ca B t a re (G

o ber wh m e m sly aff “The st order obviou y to ok m e of my son ot s to ok n er it was hi h he telling and s out with y a d birth is fo od e in it, h t h br oug ay candl d ouch.” a birth s a lovely t ster wa anche g) M which in use Dinin

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Bellho ee House (Fr

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ington (All Inns )

Olton T avern in Solih (Class ic Carv ull ery)

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n in Warr

“He was ve and oth ry welcoming, er staf f se em to boun e ce off him; he d chirpy, was ch knowled e erful and ve ry g history eable about loc an al of the p d the history ub.”

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“The staf f membe rw helpful a nd gave as so us of inform ation abo lots ut the be ers. Th ey were ver chatty, pleasant y and helped us set up a ta meals an d drinks.” b for Red Lio

ole F arm in (Do D Crawley rop In ns)

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& itchen

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(Pizza

Duck in Battersea (Pizza, Kitchen & Bar)

“W e fe lt the m welcomed oment f we en r om the pu t er b to a t by showing ed ab an ad le and put us ti d scre e itional tele ng vis n se e t on so we co ion he ul encou cricket. W d ra e enjoy ged to rela were x fo od a our drinks a and n n the ta d to order d fr om ble.”

Fr

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s ber wa y m e m aff ainl “The st , they cert nt excelle us to fe el d wante ble and by ta ut comfor us abo t o t g a n chatti was a g re ll a uiz the q ker. I felt d e a ice bre vice was tim dit to er re their s ly and a c t perfec .” eeds b n in L ar) this pu B Statio

“It was g reat to be g iven the special offer and the loyalty card.

It made me fe el as if I was a valued customer rather than someone to make a quick profit out of .”

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Facebook

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October September 2014 2014

PUB FACEBOOK ‘LIKES’ – SEPTEMBER 2014

This month its back to celebrating the pubs which have gained the highest increase in audience figures through the month of September.

Take a look below to see if your pub is

present; if you’ve made the cut, many congratulations.

Keep up the great work!

Orchid Pubs & Dining

Top 5 Main Concept Pages

1. All Inns

+98

2. Great British Carvery

+55

6096

3. Pizza Kitchen & Bar

+26

4. Dragon

+13

5. Fuzzy Ed’s

+12

3. Cricketers

+ 36

4. Highwayman

+ 28

5. Pentre Gwilym House

+ 27

3. Cedar Tree

+30

4. Spyglass Inn

+29

5. Fiveways

+26

TOP OF THE ‘LIKES’ TABLE – ALL INNS (2014)

Top 5 All Inns

1. Priory

+ 63

2. Three Nuns

+ 46

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TOP OF THE ‘LIKES’ TABLE - HIGHWAYMAN (2079)

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1. White Swan

+46

2. George, Gravesend

+35

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Top 5 Carveries

TOP OF THE ‘LIKES’ LEAGUE TABLE – WASHFORD MILL (1875)

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Top 5 Do Drop Inns

1. Woodpecker

+76

2. White Hart Hotel

+29

3. Parsons Pig

13

+18

4. Chainlocker & Shipwrights +17

5. Monkseaton Arms

+16

TOP OF THE ‘LIKES’ TABLE – CHAINLOCKER & SHIPWRIGHTS (2126)

Top 5 Dragons

1. Cock & Dragon

+177

2. Rayleigh Lodge

+26

3. Brown Cow & Dragon

+18

4. Hemlockstone & Dragon +13

5. Walmer Castle

N.B. These figures were a snapshot from 21st September 2014.

October 2014

+12

TOP OF THE ‘LIKES’ TABLE – ARDLEIGH & DRAGON (680)

Top 5 FHDs

1. Abbot’s Inch +50

4. Horse & Jockey, Stockton +33

2. Fluke +41

3. Hatfield Chase +35

5. Muddle Go Nowhere +29

TOP OF THE ‘LIKES’ TABLE – FLUKE (2402)

Top 5 Indie Locals

1. Anson +127

4. Wheatsheaf, Bognor Regis +20

2. Bonnie Prince Charlie +87

5. Mill +19

3. Rock +51

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TOP OF THE ‘LIKES’ TABLE – GRAYS INN (1532)

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+27

1. Station, Leeds

+36

4. Old Ball

+21

2. Podger Hotel

+35

5. Red Lion Hotel

+17

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3. Sawyers Arms

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Top 5 PKBs

TOP OF THE ‘LIKES’ TABLE – ALEXANDRA (3511)

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n e m e l p p u S s e l a S

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October 2014

WINTER WONDERLAND SALT CELLAR, MIDDLEWICH Idea

Method

“I’m just a big kid at heart! I started in September last year and straight away dove into ideas for a Winter Wonderland over the Orchid Big Weekend at the end of November.

“We asked as many people as we could in the community, including local businesses, if they’d be happy to donate equipment to us to save on costs. We even had a man in town who built a sleigh and donated it for the event!

“The plan was that it would be the start of our run-up to Christmas, one big event that could be utilised to promote our Christmas deals and bookings.”

Event

We started setting up the decorations a few nights before the weekend and saved a large chunk for the night before so we’d give our customers that ‘wow’ factor when they walked through the doors.”

Cost

“We only paid for the reindeers which were £450. Though slightly pricy, the novelty of the idea gives the event that unique touch. Everything else was donated to us for free by members of the local community!”

Promotion

“We flooded Facebook with constant photos and status updates leading up to the event to really maximise our communicational opportunities. One idea was to post photos of the sleigh, whilst it was being built, at different stages of its construction to help build anticipation for the event.

Other ideas included leaving newsletters on each of the tables in the pub and dropping leaflets off door-to-door at the housing estate across the road. We also made sure to advertise extensively in-house.”

Team Involvement

“This was a fantastic tool for getting our team working together as one. Everyone was assigned a specific role which made them all integral parts of the setting-up process. The night before the event we ordered in pizzas for everyone and had a fantastic evening setting-up the pub for the next day!”

Evaluation

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- £500

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Total Spend Net Sales

- £9,200

“For us it was all about snowballing the idea. We ended up with huskies, reindeers, a sleigh, a tree, cakes, a farmer’s market of stalls, a grotto… you name it, we had it!”

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PUB CONTACT: MANAGER CASSIE BONSER

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TELEPHONE: 01606 836 903

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WWW.3DPUBSPORT.CO.UK

October 2014

October fixtures

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OMG! Spor t

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October 2014

Premier League A few more Premier League 2014/15 Predictions!

When I asked for O-Land Premier

er will have mer transf hich sum •W impact? the most rpool to arez - Live Su is Lu s, n not easily rm A ca d u el Yo .

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Le r mie season gh, small win the Pre most this good enou • Who will 2014/15 season? nley – not cent ur e re B – th r e ce fo th title ings in stal Pala – not good sign squad; Cry ager; QPR Chelsea – an m of ge d; an . ua ch on sq as pre-se ality in the enough qu – will fight but not e th in h is ity C Leicester ams will fin squad.

• Which te skills in the / 3rd enough ity C top four? an M ea / 2nd – ool 1st – Chels Utd. Liverp 4th - Man s on pi m - Arsenal / ha ed in the C haven’t play the impact d an s ar ye e League for ve a negativ mes will ha City and of extra ga an M . am e te istent and effect on th always cons r the de Arsenal are un e ov ill impr ll take Man Utd w t I reckon it’ bu er ag an new m a season.

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• Whic hs the m ummer tran os sfer w ill hav Alexis t impact? e Sanch ez at A and fin rs ishing enal; h • Who is is Arsena wil l’s style frightening a pace title fo l win the Pre nd will su r the 2 mier L it h im 0 .

Chelse eague • Whic 14/15 a s h te Goone (so tough to eason? most th am will str r!). The say as u g is g le s eason y buys a I the Burnle ? nd will made some am a y– be hard great up and it’s their firs to t th s b e e e • Whic ason y ha at. enoug h team h quali ve nowhere s will fi top fo n ty in th nish in ur? eir squ ear the ad.

Chelse a, Man Utd. T hese a City, Arsenal re & by far and to the best sq Man o toug u get ne h for o ads ar. thers to

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t out of t the bes G will ge have too many LV s a t spo ool ong d. Liverp come str ill the squa and will tw rs u b ye n la seaso new p lf of the e, last year rg cond ha id o e d e s rs G u r@ like Sp ey from Manage struggle the mon en shing all after spla nsfer.

Harpend tra the Bale team? e pport re your will hav a su o id h d I

W s, • transfer - and ye t all the money ummer Diego Costa! s h ic h o Chelsea g t?

• W fore they t impac them be n Abramovich! the mos a m the o R m o fr truggle m will s League a r te ie h m ic re eP n?

• Wh ulis did ill win th son? is seaso most th struggle; Tony P e • Who w e 2014/15 sea igning th s ill tim r w t w s fo e e n c la e titl em e of Pala saving th , becaus n his have no Chelsea ta. He scored o a miracle the club, they s s ft o a w top le h C fe s d o a ry n Dieg on a and h gs and ve pre-seas e. Chelsea’s nt signin lity players. e c debut in e c d f in o s l qua a lack evera scored s m last year was an ble won’t be is th only pro lly hopefu goals so is year. issue th

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in the ill finish teams w h ic h

W • will be top four? ill finish 2nd and w ellegrini P ity t u C b n a a M lse e to Che very clos ally as good as rd if tic c ish 3 ta t o is n al will fin running o. Arsen ground e Mourinh th it h n a tay fit. c s z e re h e h Sanc and Wils ol to 4th y e s m a and R iverpo will pip L Man Utd

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osta beca had a grea use he’s t pre-seas on and will perfect for be the Premie r League.

• Which te am will st ruggle the most this season?

I think Cry stal Palace will strugg the most fo le r the simpl e removing their manag reason of er two days before the season st arted.

L Patrick

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Graham

• Who will win the P rem title for th e 2014/15 ier League season?

My heart sa ys Man Utd league bu will win the t my head thinks Che lsea.

• Which te ams will fin ish in the top four?

Chelsea, M an City, Ar senal & M Utd in that an order. I sa y this beca these are use the teams who have bought wel l in the tra nsfer marke whereas te t am lost their be s like Liverpool have st player an him with R d replaced icky Lambe rt.

Ricky

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Merringto • W Deputy M n hich summer transf anager @ Sawyers Arms, Ma er will have the most impact? nchester I think Die go C

• Who ar e your team ?

Man Utd

League 2014/15 Predictions last month the response was huge! Here’s a few that didn’t make it in the last edition…

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