PUB16 Newspaper by Fresh Montgomery

09 – 10 February 2016 Olympia, London THE ONLY DEDICATED SHOW FOR THE UK PUB INDUSTRY thepubshow.co.uk THE OFFICIAL PUBLICATION OF PUB16

CONTENTS 09 – 10 February 2016 Olympia, London THE ONLY DEDICATED SHOW FOR THE UK PUB INDUSTRY thepubshow.co.uk

SHOW AND TELL TIME Welcome to PUB16 – an essential date for publicans looking for inspiration and insights to help drive their businesses even further forward in 2016. PUB16 is the only dedicated show for the UK pub industry, featuring content and suppliers focused on the specific needs, issues, challenges and opportunities of our vibrant industry. The show is hosted by people who know and understand pubs. Tim Etchells, managing director of SME London and PUB16, says: “As a former publican myself, I am well aware of the challenges and the opportunities that arise on a day-to-day basis. The show is an opportunity to share knowledge, ideas and experiences with your fellow publicans and hear from the experts that have been there and done it.”

Watch PUB16's 'Changing The Landscape' film series throughout January. Publicans who are pioneering new business methods talk to us about doing the simple things well. Hear from The Drapers Arms, The Parlour, The Draft House, Anglian Country Inns, Commercial Tavern, The Anglers Rest and more. Visit thepubshow.co.uk/films

STATE OF THE NATION

Industry Facts

View from the Top

2016: Key Diary Dates 6 –7

Beer Trends

FOOD & DRINK

Menu Masterclass

Favourite Ingredients 9

Soft Drinks Ideas

INVEST TIME IN YOUR BUSINESS

ABOUT THE SHOW

Taking time out from the daily running of your business is always a big challenge, as there are always a million other things you could be doing.

Show Low-down

Pub Talks

Pinspiration

Careers & Training

But investing the time to pick up new ideas is integral to growing your business. PUB16 can help keep your pub fresh and exciting for your customers, your team and yourself.

PUB16 FILMS

Read on to find out more about what’s going on at PUB16 and discover insights from a range of top industry experts to help ensure your business has a sweet 2016. See you at the show, JO BRUCE PUB16 NEWSPAPER EDITOR

Expansion Plans 14

Pick of the Pubs

Marketing & Technology Tips

BBPA PUB CHEF OF THE YEAR

Finalists’ Insights

Pub Quiz

Unusual Pub Events 18

The PUB16 Exhibitors

All of the features and interviews in the PUB16 newspaper and more, are available in full on our website at thepubshow.co.uk. You can also follow us across social media.

Every care has been taken to ensure the information included in this publication is correct. However, SME London Ltd cannot be held responsible for any factual inaccuracies. PUB16 information is correct at the time of going to press.

PUB 16, London Olympia, 9 & 10 February 2016

STATE OF THE NATION

INDUSTRY FACTS CASH INJECTION

More than

£1.1 billion

WINE

KEY EMPLOYER

Gastropubs are the growth engine of premium wine sales, with sales up 52% in the past year. (Matthew Clark)

1 million jobs are supported by the pub industry. (BBPA)

will be invested in the industry in the next 12 months.

BREWERY BOOM

The number of UK breweries has surged by a third to 1,424 breweries, after 204 opened in the past year.

(BBPA)

Around 13 million tourists visit pubs each year. (BBPA)

(CAMRA)

CIDER BOOM

£911 million of cider, perry and mead produced by UK manufacturers was sold in 2014, with premium cider driving the market. (Office for National Statisics)

CAPITAL GAINS

ALCOHOL-FREE

London has 74 breweries, a rise of 20 in the past year. West Yorkshire added five this year and the West Midlands has added eight breweries.

Soft drink sales grew by 0.5% in pubs in the past year to value sales of

(CAMRA)

£4.2 billion (Britvic Soft Drinks Report 2015)

MINE’S A…

For every ten alcoholic drinks sold in a pub – 7 are beer, 1 wine, 1 spirits and 1 cider. (BBPA)

CRAFTY WORK

British beer sales rose by 4.2% to £3.4 billion in 2014, with growth supported by craft beer. (Office of National Statistics 2014)

YOU’RE HIRED

11,000 new chefs could be employed by 2022 as demand dramatically increases. (People 1st)

SOBER REVOLUTION

One in five adults now don’t drink alcohol at all. (Office for National Statistics Adult Drinking Habits Report 2015)

FOOD IS KEY

54% of consumers see higher-quality food as the key reason why they would visit pubs more often. (Mintel Pub Visiting Report 2015) 4

SPIRITS SUCCESS Wine and spirits sales are worth 35.5% of all sales in UK pubs. (WSET)

PUB 16, London Olympia, 9 & 10 February 2016

STATE OF THE NATION

2016

VIEW FROM THE TOP

KEY DIARY DATES

FEBRUARY

Industry leaders share their thoughts on the challenges and opportunities for the industry in 2016

Get ready for the scrum when the RBS Six Nations kicks off on 6 February and celebrate the perfect pub dish partner during Chip Week from 16 to 22 February. Not to mention that PUB16 takes place on 9 and 10 February.

MARCH Get a slice of the action during British Pie Week (2 to 8 March) and what will the chancellor have in store in the next budget on 16 March?

SIMON HEATON

KATE NICHOLLS

OWNER OF THE SHIBDEN MILL INN, HALIFAX, YORKSHIRE

CHIEF EXECUTIVE, ALMR

VALUE FOCUS THE GREAT BRITISH PUB OF THE YEAR 2015

APRIL

"When the economic downturn of 2008 began to take hold, I believed it would leave its mark in many ways, one of which would be to alter our perception of ‘value’. I’m pleased I listened to my instincts and developed the business accordingly, as value throughout the price-points has been redefined. Value doesn’t just mean things have to become ever-cheaper; far from it in fact. Consumers are seeking out ‘value-formoney’ like never before, but that also includes paying that little bit extra for what may be considered as being ‘added value’ – value representing different things to different people.

The National Living Wage is being introduced, with over 25s earning a minimum £7.20 per hour.

MAY New statutory Pubs Code, to govern the relationship between businesses that own 500+ tied pubs and their tenants, comes in to force.

It’s only by truly getting to know your target customer and market that you can shape a business to succeed. It isn’t all about competing on price, it’s being the best you can be in your market, in all that you do. Get to know yours and create something that fits – be unique, push boundaries, don’t follow the masses and create something that truly delivers value at the price-point.”

JUNE/JULY

REVITALISATION CONTINUES SPEAKING AT PUB 16

“In 2015 the licensed hospitality sector continued to make a consolidated recovery and grow in confidence. The casual dining boom has spearheaded an eating and drinking-out renaissance on our high streets, driving growth and creating jobs, and in 2016 we expect to see continued growth across the market. We will continue to campaign for a fairer deal for operators and the Chancellor’s Autumn Statement gave us some indication that, while we have made some gains, there is still work to do; most pressingly, the long-awaited and much-needed reform of business rates.

RATES REFORM This reform will be top of our agenda as we approach the budget. It will be of crucial importance to ensure that the Government’s reform is meaningful to offset the costs of the new National Living Wage and Apprenticeship Levy. The year ahead will undoubtedly present us with a raft of challenges, but this is a resilient, innovative sector and our continued revitalisation will be a pleasure to see.”

PAUL CHARITY MANAGING DIRECTOR, PROPEL BRANDED APPROACH SPEAKING AT PUB 16

Score with the fans during the European Championships, France, from 10 June to 10 July.

AUGUST Go for gold during the Olympics which takes place in Brazil’s Rio de Janeiro from 5 to 21 August.

SEPTEMBER Celebrate British food and drink on your menus during British Food Fortnight (17 September to 2 October) and drive sales of your cask ales with special promotions and events during Cask Ale Week (22 September to 2 October).

“In the last quarter century the UK foodservice scene has changed beyond recognition, making a quantum leap in terms of the quantity and quality of branded offers. Now it lays claim to world-class credentials, second only to the US in combining the key constituent components of individuation, quality, value and consistency. Therein lies the challenge for the pub, arguably still a brand recognised and understood around the world – the need to stay relevant in a ultracompetitive world.

WORLD CLASS OFFERS The UK now has world-class branded formats run by world-class individuals. The UK's leading companies have fast-tracked themselves, assimilating the lessons around systemisation offered by our American cousins. But talent has flooded the UK scene. US companies

MUST-SEE AT PUB16: 1.30pm, Wednesday 10 February

opening here have also spawned a generation of executives equipped to start their own foodservice brands.

DEMOCRATIC APPROACH High quality branded concepts are disruptive within their market places. This opportunity has attracted individuals from the professions, banking, law and accountancy who have relished the challenge to make their mark – and their fortunes – in the entirely democratic world of foodservice; if you offer tasty, good-value food, consumers will seek you out and fi ll your tills."

STATE OF THE NATION Follow us

Hear from experts including Kate Nicholls (ALMR), Brigid Simmonds (BBPA) and more discuss the pub industry as it is in 2016. Register your place at thepubshow.co.uk/seminars

PUB 16, London Olympia, 9 & 10 February 2016

BEER TRENDS MARTIN HILTON PURE CRAFT BAR & KITCHEN, BIRMINGHAM BEER TREND EXCITING YOU: “We love matching beer and food and this trend is really growing. Whilst wine remains great with food, beer perhaps offer greater breadth for modern trends in food.

Top beer experts talk trends, tips on driving beer sales and desert island beers

BEST-SELLING BEERS: Our top selling cask

outsells our highest crafted keg. Typically it is led by a golden ale, classic German pilsner and award-winning Longhorn, an American style IPA by Purity.

MOST SUCCESSFUL BEER EVENTS: Beer

dinners - a collaboration with the Michelinstarred Adams restaurant; a romantic beer dinner at Valentines and an amazing meet and eat with the brewer David Walker from Firestone Walker and hosted by Paul Halsey from Purity Brewing Co.

GBPA BEST BEER PUB 2015

MARKETING: We focus on the product and ensure the quality of everything – the beer, the glass, the serve and the team engagement.”

DAN ROWNTREE

PAUL NUNNY

FOUNDER, CRAFT BEER RISING

EXECUTIVE DIRECTOR, CASK MARQUE

BEER TREND EXCITING YOU: “Takeaway options in beer right now are very exciting. This is more than just offering a ‘road beer’. If your license allows it having branded ‘growlers’ for takeaway could be a good option.

DRIVING BEER SALES: “Take advantage

of the growth in cask. The Cask Report predicts cask will be one in five pints of beer sold in pubs by 2020. Cask is unique to the British pub.

DRIVING BEER SALES: Ranging is key, you

need to have beer people know and love, beer people have heard of but ‘haven’t tried’ and beer that people have never heard of.

Invest continually in training the team and get all staff to take free e-learning training on cask. Visit Cask Matters/ Cask Beer Uncovered.

Train your staff on the basics, make sure they know what the beers are they are serving and make sure they always have an opinion. Have a beer champion, perhaps make them consumer facing with name on beer lists etc.

MARKETING IDEAS: Social media: it’s not a question of whether you do it, it’s how well you do it. Inform your followers about new beers coming in, special offers, bounce backs and loyalty schemes.

MARKETING IDEAS: Meet the brewer sessions, with tap takeovers and tasting dinners work a treat.

RECOMMENDED BEER AND FOOD MATCH:

Offer deals to taste new beers, don’t discount where possible, just offer more choice and smaller serves to take people on that journey with you."

Dan 13 Guns.”

Adnams’ Ghostship with fish and chips. DESERT ISLAND BEER: Thwaites’ Crafty

SOPHIE ATHERTON BEER SOMMELIER AND JOURNALIST

SHANE McNAMARA BEER SOMMELIER, BEER ACADEMY GIVING YOUR CUSTOMERS A BETTER BEER EXPERIENCE: “With such diversity now

SPEAKING AT PUB 16

present in beer at bars, servers should be proactive in seeing whether the customer would like to try a nip of a few different beers before they buy. This promotes enthusiasm on the business front towards the customer. MARKETING IDEAS: Being social: some of the most successful licensees I have seen are the ones who build a community around them, through great customer service and an interactive approach. Running tasting events, hosting meet the brewers and running food pairing alongside social media engagement ensures the advertising of your business at the same time. When you get several new beers in from a brewery – run a tasting night. When you are running low on stock of particular beers – tell your community to run-on in and grab the last drop."

RUNNING SOPHIE’S BAR AT PUB16 SPEAKING AT PUB 16

CRAFT BREWERS ARE REDISCOVERING THE BEAUTY, SIMPLICITY AND DRINKABILITY OF BITTER” SOPHIE ATHERTON, BEER SOMMELIER AND JOURNALIST

BEER TREND EXCITING YOU: “Publicans should be cautious about trendy styles just for the sake of it. Although I like Americanstyle pales and IPAs (made with hops from the USA) I also love a classic pint of bitter with lip-smacking British hop bitterness. Craft brewers are rediscovering the beauty, simplicity and drinkability of bitter and there'll be a bit of a renaissance of the style. DRIVING BEER SALES: Quality. Don't

be shy about asking brewers for advice on their beers. There isn't a 'one size fits all' way to keep beer. Have an up-to-date website. Ideally include details of current beers, menus and events." MUST-SEE AT PUB16:

TAKE THINGS UP A GEAR WITH BEER

4pm, Wednesday 10 February

Sophie Atherton chairs a panel featuring Roger Protz and others to discuss everything ale-related. Register your place at thepubshow.co.uk/seminars

PUB 16, London Olympia, 9 & 10 February 2016

EXHIBITING AT PUB 16

FERGUS FITZGERALD

TIM PAGE

HEAD BREWER, ADNAMS

CHIEF EXECUTIVE, CAMRA

BEER TREND EXCITING YOU: “I think the session IPA style has the potential to be a great addition to the bar range. All the flavour of a big IPA but at a lower ABV so it fits more with the UK.

BEER TREND EXCITING YOU: “Cask ale remains in sustained growth and continues to outperform the overall on-trade beer market. We often look to America to see the latest exiting trends and the fact many US brewers are now challenging themselves to brew great, cask-conditioned and "sessionable" bitters suggests while this isn’t a new trend, it's a return to traditional styles as compared to the heavily-hopped beers of the recent past. While it's always tempting to have some exotic and challenging beers on the bar, remember that a good range also includes some classic, relatively low ABV bitters.

IDEAL BEER RANGE: A great but small

range of cask beers is essential, probably two permanent and at least one guest. A great English style bitter alongside a US inspired hoppy pale ale should hit a lot of marks. On keg, a couple of permanent beers, a lager is essential but probably not something mainstream, pick something well-made but which isn't ubiquitous. A stout as well, not always the quickest seller but those that love a good stout rarely drink anything else. Also have a rotating keg tap to take advantage of the great and ever changing beers that are coming. A small range of bottled and canned beers, covering three or four styles is a good start and can be expanded as required.

RECOMMENDED BEER AND FOOD MATCH:

A nice hoppy Italian pale ale matched with a pizza topped with buttered rosemary, or our Mosaic Pale Ale matched with a cauliflower pakora.

DRIVING BEER SALES: Many drinkers fear

the unknown, so help them feel comfortable about what to expect with prominent tasting notes on pump-clips or chalk-boards and think about simple ideas like mini-jam jars fi lled with each beer in front of pumps to show the colour of the beer."

DESERT ISLAND BEER: I'd probably go

with Orval from the Trappist brewery in Belgium. It changes over time and fresh and hoppy to start with but with time it becomes spicier, drier and more complex.”

CLASH OF THE TITANS 3pm, Tuesday 9 February

Leaders from craft brewing pioneers Meantime, Camden Town and BrewDog discuss their large-scale commercial success. Register your place at thepubshow.co.uk/seminars

JASPER CUPPAIDGE FOUNDER, CAMDEN TOWN BREWERY SPEAKING AT PUB 16

BEER TREND EXCITING YOU: “Lager! Making great lager is our mission as a brewery and it’s still underappreciated and under-represented in the craft market. CRIMES AGAINST BEER IN PUBS: Serving

poorly – line cleaning, great pouring practice and general cleanliness of stuff like glassware are crucial to making sure great beers taste their best.

MEL SMITH SALES DIRECTOR AT MEANTIME BREWING COMPANY SPEAKING AT PUB 16

EXHIBITING AT PUB 16

SUPPORTING PUB16’S CENTRAL NETWORKING AREA @THEBAR MARKETING TIPS: “Increasingly, consumers

plan their life around their smart phones and are looking to social media for guidance on where to go. Outlets need to showcase their food and drink offering and shout about pub events. Running competitions and encouraging regulars and new customers to interact with your outlet on Facebook, Twitter and Instagram can direct people to you and encourage loyalty and word of mouth. Licensees should create conversations with brewers on social media too, who often have large audiences you can tap in to and are keen to engage and support.” RECOMMENDED BEER AND FOOD MATCH:

Yakima Red which is ideal for pairing with meats like ribs, roast pork, ham or charcuterie.”

GARETH BATH

RECOMMENDED BEER AND FOOD MATCH:

Throw the rulebook out and experiment. A classic lager is incredibly versatile; I’ve seen our beers paired successfully with anything from foie gras to burgers. Trust your own judgment, if it doesn’t work put it down to experience – customers will soon let you know what they think. DESERT ISLAND BEER: Camden Hells Lager –

shipped fresh weekly to my desert island."

HEAD OF SALES, BREWDOG

SPEAKING AT PUB 16

EXHIBITING AT PUB 16

BEER TREND EXCITING YOU: “We’re absolute hop heads at BrewDog, so obviously I’m going to say you can’t go wrong with a brilliant US West Coast style IPA. Quality is key here though. I’m really excited about the role of nitro and stouts. The US nitro market has really taken off and I think we can expect to see UK craft brewers really start to explore this further. IDEAL PUB BEER RANGE: Ensure that

you have some hero lines. There is a huge amount of rotation going on with UK taps and in back bar beer fridges at present. This is amazing for customer experience and choice, as long as the rotational beers on offer are brilliant!

CRIME AGAINST BEER IN PUBS: Poor service from cellar to tap. There are incredible staff learning programmes available, for example the US Cicerone Programme, which can help us all be experts in serving brilliant quality beer to our customers."

PUB 16, London Olympia, 9 & 10 February 2016

FOOD & DRINK

MENU MASTERCLASS Leading consultants and pub chefs offer ideas on how to make your pub’s food sales sizzle

MENU MARKETING

MAXIMISING PROFITS

PURCHASING TIPS

MARK McCULLOCH

ALI CARTER

JOHN PINDER

FOUNDER AND CEO, WE ARE SPECTACULAR

MANAGING DIRECTOR OF MENU PROFITABILITY CONSULTANTS CATERCOST

MANAGING DIRECTOR OF BUYING SPECIALIST LYNX PURCHASING

DESIGN: "Make the menu look fresh by printing daily, having specials and perhaps a nod to the current day whether it be weather, a trending hashtag, a news story, today's specials, catch of the day etc.

MENU MUSTS: "Design it to promote dishes with high profit margins. Guessing food costs is not a sensible option.

Keep it tight and proudly show what you are famous for. Highlight your best dishes using varying fonts and boldness to create light and shade or have a call out box to the main event dishes. Connection with kitchen and ingredients is key and anything you can do to let people in behind the scenes and talk about the provenance and journey of ingredients will all result in reinforcement of your brand and the total customer experience."

EXHIBITING AT PUB 16

"Update menus seasonally to feature fresh meat, seafood and fruit and veg when it is at its highest quality and best value.

The tendency for pubs to offer one of everything to please everyone means they often end up with a huge menu – leading to service issues and wastage problems. Small is beautiful.

Use flexible menu descriptions, such as ‘fish & chips made with freshly-battered catch of the day’; ‘Sunday roast with this week’s chef-selected cut’ and ‘served with fresh, seasonal vegetables’.

SPECIALS BOARDS: Promote a dish coming to the end of its sell-by. Experiment with new dishes to judge customer popularity.

Ensure key kitchen staff understand margins and GPs when planning menus and specials.”

Get special deals on seasonal gluts from suppliers to reduce dish costs and maximise profit."

Lynx’s latest Market Forecast, will be available from the Lynx Purchasing stand 27 at Pub16.

Three pub chefs share what ingredients and ideas are hot in their kitchens

TOP OF THE POTS JESSE DUNFORD WOOD

JOSH EGGLETON

PRAVIN NAYAR

CHEF/LICENSEE, THE PARLOUR, KENSAL GREEN, LONDON

CHEF/OWNER OF THE PONY & TRAP, CHEW MAGNA, SOMERSET

HEAD CHEF, THE TALBOT, MELLS, SOMERSET

COMPETING WITH CASUAL DINING OPERATORS: “Diversify the offer –

BEST PUB DISH: “Guinea fowl terrine we use the whole bird, treating every bit separately, then press together and serve with picked mushrooms and chargrilled leek vinaigrette.

FAVOURITE PUB DISH: “A good, proper pie.

FAVOURITE INGREDIENT: At present it's Turnips. We are dicing them into cubes, salting and placing raw onto fish, pickling them in little discs as well as salt baking and puréeing. Turnips and pigs’ ears is a new dish we're working on.

FOOD TRENDS EXCITING YOU: The increasing focus on vegetables - they aren’t just for veggies.

breakfast/brunch, good coffee, all day dining, wines, cocktails, mocktails? Kids food is also important, which brings the stressed parents in. IDEAL PUB MENU: We do it! Brilliant

breakfast with full English, smoked salmon and scrambled eggs. Value set lunch, all day dining. Sunday lunch and a bit of special occasion dining, like our Chef's Table. FAVOURITE INGREDIENT: Lemon - zesting, juicing, savoury, sweet, drinks, food, it can be used to give a lift to almost everything.”

BUSINESS BOOSTER: Appearing on Great

British Menu increased awareness. A new kitchen helped raise our game and cut our power footprint.”

We have been serving a pie of stout braised four-year-old Dexter beef in suet pastry, bone marrow and horseradish mash. It really sums up pubs and winter in one dish.

IDEAL PUB MENU: Small that changes all the

time. Really good artisan craftsmanship like sausage making, brining and curing should be at the heart of it.

FAVOURITE INGREDIENT: Beetroots – we

pickle, salt bake, caramelise them...”

MUST-SEE AT PUB16: 1.30pm, Tuesday 9 February

FROM MENU TO REVENUE

Anglian Country Inns' James Nye and Smokehouse founder and chef Neil Rankin share their experiences on how to make the most out of your food offer.

PUB 16, London Olympia, 9 & 10 February 2016

FOOD & DRINK

SOBER REVOLUTION

Redemption, Notting Hill

The consumer thirst for premium and exciting soft drinks is rapidly growing. Follow our expert tips on how to drive non-alcoholic drinks sales

WORD ON THE STREET

CATHERINE SALWAY

Street food is having a big influence on the pub market, from inspiring dishes on menus to pubs’ hosting pop-up residencies and this is set to grown further.

OWNER OF LONDON’S NON-ALCOHOLIC BAR/ RESTAURANT REDEMPTION

As Richard Johnson, founder of the British Street Food Awards, says: “As street food grows, it makes sense for the new talent to take over the pub kitchens that are just lying empty. Everyone wins. That is our stated aim for 2016. “ Among operators embracing street food is Camden Town Brewery who line up street food traders every Thursday, Friday and Saturday nights outside its Brewery Bar in London with everything from Scandi’ style smoked fish, Caribbean jerk chicken, to haggis toasties on offer, which can bring in more than 300 people over a weekend.

“Two campaigns are running in January – Dry January and Dryathlon. It’s worth getting behind these as thousands of people are taking part. Try out new adult alcohol-free soft drinks and 0% beers. Tell your local press you are supporting the campaign to try and get free publicity and extra customers.

STEVE CARTER

Offer twists on alcoholic drinks. Our favourite is the coco-rita, our take on a margarita. We use coconut water, lime, Himalayan rock salt and a dash of orange. It’s quite sour and people can’t believe its alcohol free.”

“Creating non-alcoholic cocktails with the same care and attention as you would an alcoholic cocktail can help elevate the potential profit margin of a soft drink to around 40%.

FEVER TREE UK ON-TRADE MARKETING MANAGER “It’s a small percentage compared to use as a mixer, but the amount of people drinking tonic on its own is growing notably, as consumers look for less sweet soft options.

Camden Town’s Jasper Cuppaidge says: “Beer goes with everything, which is why street food works so well as it allows variety. Some traders even create a dish to match one of our beers too. It’s informal, yet comforting so perfect for the after work crowd wanting something different.” Pub cos such as Youngs are also getting in on the act, with burger shacks in the garden at sites including the Windmill in London’s Clapham. Burgers on offer include the chilli pulled pork and the Veggie, made with beetroot, almond, lentil and goat’s cheese.

SPEAKING AT PUB 16

EXHIBITING AT PUB 16

FROBISHERS SALES AND MARKETING DIRECTOR

Eye catching garnishes, perfect serve principles and stand-out colours all add to the feeling of quality and the ‘premium’ nature of a drink, giving operators the potential to charge more and improve margins.

LUKE BENSON

Those who can't drink alcohol still want to drink something crafted with the same care and craft as a cocktail. Many places are serving our tonics and mixers with a nice garnish, or mixing them with interesting non-alcoholic ingredients to create innovative drinks. London’s Artesian bar offers the 'Death of the Hipster' on its cocktail menu which uses our elderflower tonic with ingredients including Workshop Coffee.”

EXHIBITING AT PUB 16

Put as much thought into your soft drinks menu as you would your wines, spirits or beers, and, where possible offer soft drink food matches to help enhance your non-drinking customers’ experience.”

DAVE WARD HEAD OF ON-TRADE, FENTIMANS

EXHIBITING AT PUB 16

“Consumers are visiting a pub for an experience whether they are drinking alcohol or not, they want to try something new, a soft drinks range should allow them to find new and interesting products. Premiumisation is also a key trend that needs to be addressed in soft drinks. While consumers are looking for new and interesting products, they are also prepared to pay more for these products. Fentimans have created a range of exciting mocktail recipes for ‘Dry January’ including Tenderberry with Fentimans ginger beer, grenadine, cream, strawberries and ice and Honeymoon with Fentimans Dandelion & Burdock, apple juice, lime juice and honey.” Register to attend for free at thepubshow.co.uk

PUB 16, London Olympia, 9 & 10 February 2016

ABOUT THE SHOW

CELEBRATING THE UK PUB EVOLUTION Enough of the doom and gloom, PUB16’s raison d’être is to highlight everything that’s great about the pub industry. Over two days in February, publicans, pub managers, buyers, procurement directors, Pubco CEOs, pub chefs and more descend on London's Olympia to check out the best that the pub supply chain has to offer. Here’s all you need to know… WHAT

GET SOCIAL Be our friend and follow what's going on at the show and more.

Over 180 suppliers 20+ free business seminars More than 50 expert speakers 4,000 visitors from across the trade

WHEN Tuesday 9 February Wednesday 10 February

10am – 5pm 10am – 5pm

REGISTER FOR FREE All you have to do is visit our website at thepubshow.co.uk, click the ‘Register Now’ button and fill out your details.

WHERE Olympia London Hammersmith Road London W14 8UX

It’s as simple as that.

What to do while you’re here… Meet the suppliers of some of the most innovative and interesting products and services within the industry in 2016. See a full list of all our exhibitors on page 18.

Pick up tips and gain insight from those that have been there and done it at the PUB16 Theatre where industry heavyweights discuss the hot on-trade topics.

It’s integral to find the best talent and nurture their potential for a happy workforce and greater profitability. The Recruit – Train – Retain section will help you develop training initiatives to improve your business.

Meanwhile, sample the UK's finest regional and upcoming brewers at Sophie's Bar, sourced and curated by award-winning beer sommelier, Sophie Atherton.

With 4,000 individuals 6 attending from across the trade, PUB16 is a great opportunity to share experiences, insight, knowledge and tales with new friends @THEBAR with Meantime Brewing Co.

Enjoy yourself! Have a day 7 out with like-minded people from your industry learning more about the exciting opportunities and challenges that the UK pub trade has in store for us all in 2016.

Discover the latest trends from the world of food and drink. The Taste Table offers beer and bar snack pairings, emerging non-alcoholic drinks and the latest wines and spirits.

PUB 16, London Olympia, 9 & 10 February 2016

ABOUT THE SHOW

PUB TALKS The PUB16 Theatre in association with Elliotts, presents a snapshot of the pub industry’s hottest topics and tips for 2016. Hear from publicans, trade association leaders, designers, marketers, politicians, chefs, brewers, journalists and more...

TUESDAY 9 FEBRUARY

WEDNESDAY 10 FEBRUARY

GOING IT ALONE?

HAIL TO THE CHEF

FROM PUBCO TO INDEPENDENT

SOURCING THE INGREDIENTS FOR THE PERFECT KITCHEN TEAM

Thinking of going it alone and bringing your own vision to life? Evaluate the pros and cons of working as part of a pubco or buying a freehold.

10:30am

FROM AM TO PM WINNING THE DAYTIME CUSTOMER With competition from cafés, coffee shops, delis and restaurants, we outline how to drive daytime profitability before evening service begins.

11:45am

FROM MENU TO REVENUE DELIVERING AN EFFECTIVE FOOD OFFERING With food often making the difference between success and failure, this session details how to make your offer stand out. Learn about smart menu management, ingredient sourcing and driving repeat bookings.

1.30pm

CLASH OF THE TITANS Three brewery behemoths give their tips for commercial and large-scale success and reveal how they are positioning their businesses for the future.

3pm

WHAT YOUR CUSTOMER WANTS. THE FACTS NEED-TO-KNOW INSIGHT ON CONSUMER TRENDS This session gives valuable insight into what your customers want and expect from the modern pub, from vibrant online marketing and on-point beer prices to hosting events and ensuring the best visitor experience.

4pm

Finding the talent to drive profits from your kitchen. Hear from expert chefs how they have built teams for the long-term success of their business.

SPEAKERS INCLUDE:

Brigid Simmonds, OBE – BBPA

11:45am

STATE OF THE NATION THE ROLE OF PUBS IN UK 2016 Industry experts share their insight into the opportunities and charts the fortunes of the pub industry. Issues under discussion include the impact of Conservative Party policy, community asset pubs, the living wage and MROs.

Gareth Bath – BrewDog

Paul Charity – Propel

James Nye – Anglian Country Inns

Sophie Atherton – Beer Sommelier

Kate Nicholls – ALMR

Roger Protz – Good Beer Guide

1:30pm

RENOVATION GAME HOW TO REFURBISH AND MORE ROOM FOR MORE PROFIT Turn the dusty attic into a gold mine. This covers all bases from securing the right investment, creating the best design identity and ensuring occupancy rates.

3pm

THE YEAR IN BEER TAPPING INTO MORE PROFITS Beer sommelier Sophie Atherton discusses how to maximise profits from beer trends including harnessing the British beer offering.

4pm

For the latest talks listings, speaker announcements and to register your place, visit thepubshow.co.uk/seminars

PUB 16, London Olympia, 9 & 10 February 2016

INSPIRATION

The Dome in Edinburgh – this jaw-dropping design means a pint here is always an occasion

Interesting artwork at the Stonemason, Hammersmith

An innovative use of bottles from PUB16 exhibitors, Concorde BGW

Beautiful wallpaper at The Exchequer, designed by PUB16 exhibitors, Catering Design Group

Contemporary designs from London's Beavertown Brewery

On the taps at The Draft House

Traditional yet stylish, The Talbot Inn, Wells, Somerset

Craft Beer Co. – simple yet highly effective design

Fresh design from BrewDog, Glasgow

Mother Kellys in Bethnal Green – great beer, great design

Wine rack at Stonemason, Hammersmith

Vintage design from The Nag's Head Pub, Central London

The only remaining licensed public house situated on a London Underground platform, Tap on the Line is an eyecatching watering hole situated in Richmond

PUB 16, London Olympia, 9 & 10 February 2016

CAREERS & TRAINING JILL WHITTAKER MANAGING DIRECTOR OF HIT TRAINING “In a competitive marketplace, a motivated team can very often be the key to success for many businesses. Your staff are the lifeblood of the business. A well-trained, competent and motivated team is a valuable asset, and can not only increase a business’ performance by delivering improved eﬃciency, but also offer better customer service and reduced employee turnover. One of the most effective ways to motivate your team is to invest in staff training. By offering the opportunity for your workforce to enhance their skills and progress their careers, employees will become more

engaged and invested in not just their career progression, but also the success of the business. There is a plethora of courses offering training opportunities for managers, chefs, waiting staff and bar staff. This range of training will open the door to a world of new opportunities; better menus with more varied options, innovative dishes and special cocktails, all of which can boost profits and positively impact the bottom-line. Training is also a way of recognising the strengths of your team, and enabling them to build on these qualities.”

EXPANSION PLANS

WITH THE CURRENT SKILLS SHORTAGE AFFECTING THE WHOLE OF THE INDUSTRY, NOW IS THE TIME TO INVEST IN STAFF TRAINING FOR A MOTIVATED, ENGAGED AND HAPPY WORKFORCE.”

Partnering with a pub company on a lease can be a great way to start your own pub business or look to expand to further sites. We look at some things to consider

PROPERTY HUNT

FINANCE TIPS

NEIL MORGAN, DIRECTOR OF PUBS AND RESTAURANTS, CHRISTIE & CO

RICHARD HAMLIN, DIRECTOR AT HOSPITALITY FINANCE COMPANY, FIRST MERCHANT

TIPS: “First consider what type of business you would like to operate (a food led or wet led business). Carry out market research of the local competition and having a full understanding of the strengths and weaknesses of the existing business is absolutely essential.

OPPORTUNITIES FOR 2016: There are now fewer pubs operating under a managed house model, currently 9,300, and the new influx of buyers including pub cos, investors and private equity players to the market have a smaller pond to fish in which will also drive up prices.

Establish whether there is growth potential in the current business and scope to extend the existing trade areas for additional income stream i.e. letting or function rooms.

This shift in the market provides a real opportunity for small multiple operators, of which there are about 300 in the UK, to take advantage and command higher multiples for their businesses .

Investigate whether there are any economic developments within the area, such as local factories opening or closing, new housing developments or any road changes which may mean by-passing the premises or giving rise to enhancement of trade.

PROPERTY TRENDS: The growth of the

EXHIBITING AT PUB 16

TIPS ON GOING FROM ONE TO TWO SITES:

“It is vital to have plenty of working capital in the bank or decent funding from a finance house which understands your business. Predicting how quickly the new unit will take off must be a central part of the planning. Anticipating a slow start and being able to manage that period is the key. KEY PITFALLS: Failing to keep up to date

with VAT/PAYE, a poor rental review negotiation and errors in meal pricing and portion size. All of these can cost dearly.”

freehouse market fuelled by entrepreneurs and the continuing increase in multiple operators suggest there is a strong year ahead.” MUST-VISIT AT PUB16 The Recruit – Train – Retain section features the likes of Springboard, CPL, Hit Training, Enterprise Inns and Punch Taverns and also includes a talks programme dedicated to helping you to improve your recruitment and training. Find out more at thepubshow.co.uk/seminars

PUB 16, London Olympia, 9 & 10 February 2016

PICK OF THE PUBS Industry experts pick their favourite pubs for beer, food, accommodation, spirits and soft drinks

ROOMS YOU SHOULD VIEW SPEAKING AT PUB 16

DAVID HANCOCK, MANAGING DIRECTOR OF INNPLACES

SPEAKING AT PUB 16

BEER HAVEN

FOOD HERO

ROGER PROTZ, EDITOR OF THE GOOD BEER GUIDE

ELIZABETH CARTER, CONSULTANT EDITOR, THE GOOD FOOD GUIDE

Ye Olde Fighting Cocks St Albans, Hertfordshire

Compasses Crundale, Canterbury, Kent

ON OFFER: “The pub, run by Cristo Tofali,

ON OFFER: “There’s a warm, cosy vibe – this is my go-to pub in winter – but it’s the offering of imaginative but not over ambitious dishes that draws me – lots of local produce, game in season, and one of the best vegetarian dishes I’ve ever had balsamic-braised field mushroom, nettle and onion pie.

yeoldefightingcocks.co.uk

The Greyhound Stockbridge, Hampshire

thegreyhoundonthetest.co.uk ON OFFER: “Quirky 16th-century character

meets contemporary chic. The Leet rooms boast Ralph Lauren beds, Bose multi-media systems, mini-bar (no extra charge for drinks) and big bathrooms with shower and a deep roll-top tub. Landing Honesty Bar for inn rooms. Guests can fish the Inn’s private half-mile beat, and use the fisher’s hut, plus owner Lucy Townsend has linked up with a flyfishing company to offer fishing breaks with lunchtime hampers from the kitchen.

TIPS ON GETTING YOUR ACCOMMODATION OFFER RIGHT: Lights on, heating up, classic

FM on the radio when guests arrive; quality bed topped with the best linen and down; great shower with generous supply of top toiletries. Two easy chairs (if there’s room); decent tea, fresh coffee and homemade biscuits; a clock; a good information pack; up-to-date magazines; plenty of plug sockets; bathrobes. Guests last memory of their stay is breakfast, so make it special.”

has to please both locals and large numbers of tourists. While it is owned by pub company Mitchells & Butlers, Cristo has a lose tie arrangement and chooses beers from smaller independent breweries across the country.

WHY IT STANDS OUT: Harviestoun’s Bitter & Twisted and Purity Ubu are regulars and the ever-changing range might include Sambrook’s Junction, Rebellion IPA, Buntingford Polar Star, Tring Side Pocket for a Toad and the local 3 Brewers Ruby Ale.

Food is equally important and chef Ian Baulish brings skills honed in both St Albans’ restaurants and Australia. Menus include mackerel salad, crumbed Brie and chicken wings as starters and such mains as pulled pork, confit of duck leg, linguini of slow roasted tomatoes, rib eye steak and fish and chips.”

thecompassescrundale.co.uk

WHY IT STANDS OUT: Warmth of service and an unfussy manner – the sign of a genuine local.

The lunchtime set lunch is an absolute steal. The dinner menu has just the right amount of refinement coupled with an unpretentious approach. TIPS ON GETTING YOUR FOOD OFFER RIGHT:

Hire a chef with a love of food, not accolades. Use your imagination, don’t just plunder the pub classics back catalogue. Basic materials should be well sourced and as local and seasonal as possible. TRENDS FOR 2016: Pubs have been slow

to pick up on the attractions of a rotisserie grill – an emerging restaurant trend. A freerange rotisserie chicken with crisp chips and properly made aioli is a meal made in heaven – and makes a brilliant takeaway sideline.”

BASIC MATERIALS SHOULD BE WELL SOURCED AND AS LOCAL AND SEASONAL AS POSSIBLE” ELIZABETH CARTER, THE GOOD FOOD GUIDE

PUB 16, London Olympia, 9 & 10 February 2016

SPIRITS SUCCESS STUART HOLMES, SALES DIRECTOR UK, GRUPPO CAMPARI Ape and Bird by Polpo, Shaftesbury Avenue, Soho, London

apeandbird.com

WITH THE CONTINUED GROWTH IN PREMIUMISATION ACROSS ALL CATEGORIES, HAVING THE RIGHT OFFERING IS CRITICAL. ” STUART HOLMES, CAMPARI

EXHIBITING AT PUB 16

ON OFFER: “It is a perfect example of an on trade outlet offering a multi format consumer experience which has become increasingly important in recent years. The food is excellent and the range of drinks which accompany the menu are well made and support the offering brilliantly.

consumers to trade up. Help consumers with how to drink in perfect serve long drinks or cocktails. Ensure the drinks are well made and finished well including right levels of ice and a fresh garnish.

WHY IT STANDS OUT: They are bringing food,

TRENDS FOR 2016: With the continued

great drinks and socialising all together under one roof in a lovely environment. The range of cocktails are simple, well made, and classic. By offering small food plates with the drinks they are increasing consumer time in the outlet and spend per head.

DRINKS LIST FAVOURITE: The Americano or

TIPS ON GETTING YOUR SPIRITS OFFER RIGHT: Have a clear range with ability for

growth in premiumisation across all categories, having the right offering is critical. I also see further development of bitters based drinks. With the explosion of the Aperol Spritz across the country and the Negroni being a bar tenders favourite this rise is only likely to accelerate.”

Negroni – both great.

EXPERT INSIGHTS The Fire Station

KIT TO HIT

MARKETING MUSTS

ORDERELLA’S CEO DENNIS COLLET PETRA CLAYTON, MANAGING DIRECTOR, FOCUS IDEAS: “Apps are a perfect solution CUSTARD COMMUNICATIONS as they are easy for the customer to use and don’t require a big investment of time or hardware for the licensee but can add huge benefits to the business. The right app can be simple and easy for both to use, and it helps to attract the next generation of customer to the venue.

SHOPPING LIST: Something that helps improve customer service by making things simpler or speeding things up. With all the competition out there at the moment, owners need to set themselves apart from the rest. The best way to build a customer base is to increase loyalty and you do that through providing a great service.” EXHIBITING AT PUB 16

MAKING AN IMPACT. “Make it relevant.

Don’t talk to everyone about the same thing. Marketing should be targeted – it’s too easy to mass market now with social media, so hone your messages and invest time in creating stimulating personalised promotions that drive footfall from your target audience. Inspiration is around every corner. Aside from reading trade and marketing titles, look to other industries too. Consumer marketing is always adapting to the changing needs of customers, so keep an eye out for intelligent marketing campaigns that make you stop and think, tell a friend, make you laugh, make you want to buy things, make you want to share things on social media.”

Orderella

DESIGN TIPS GUY BOSTOCK, DIRECTOR, CONCORDE BGW GROUP “You need to be very clear in what you want to achieve from the space and the people you want to attract. We also focus on “will it put another pound in the till” when thinking about the items within a scheme, it’s a simple question and can really help from getting sidetracked and spending loads of money in the wrong areas. Re-use and refurbish items when you can, its amazing how different you can make an existing furniture package look by re polishing and recovering items. Also look at what the building has to offer you in the way of feature architectural items and use them within your scheme, they are free after all.” EXHIBITING AT PUB 16

Cardinal's Hat

VISIT THE WEBSITE Pick up more business tips and pub recommendations at thepubshow.co.uk

PUB 16, London Olympia, 9 & 10 February 2016

PUB CHEF OF THE YEAR

BATTLE OF THE CHEFS Some of the finalists in the BBPA’s Parliamentary Pub Chef of the Year competition will battle it out at the end of January to be crowned national champions. Find out more about them below… The Staith House

BRINGING PUB CHEFS TO THE FORE BRIGID SIMMONDS CHIEF EXECUTIVE, BBPA SPEAKING AT PUB 16

2016

“Skills, training and productivity are all issues that are rising rapidly up the political agenda. The shortage of skills in some areas greatly affects the pub and bar trade and high on the list is a shortage of pub chefs. With food now so crucial to the business and further growth expected, this is a growing issue, and one that we have been working on at the BBPA. The role of the pub chef has long been overlooked as a great career options for young people, and offers the opportunity to run your own business at a relatively young age. This is now changing; with the popularity of pub chefs like Tom Kerridge,

The Staith House

cooking is becoming a much more respected profession, and quite rightly so. With this in mind the BBPA launched the Parliamentary Pub Chef of the Year award, in partnership with the All Party Parliamentary Beer Group and Nestlé Professional earlier this year. Over 120 chefs were nominated by more than 100 MPs. I am excited by the level of passion and expertise that has been displayed by so many of the chefs who entered the competition. It shows that becoming a pub chef is a great career option, offering a varied and challenging environment, and the opportunity to run your own kitchen.”

YOUNG PUB CHEF FINALIST

JOHN CALTON

MILAN HUKAL

ROBERT YUILL

GORDON STOTT

CHEF/PATRON, THE STAITH HOUSE, NORTH SHIELDS

HEAD CHEF, GRUNDISBURGH DOG, SUFFOLK

D'ARCY THOMPSON, DUNDEE

HEAD CHEF/LICENSEE, THE SUN INN, DUMMER, HAMPSHIRE

BEST-SELLING DISH: “Thick slice of pan roasted Shields landed stonebass, caramelised cauliflower, black pudding, seaweed butter, truffled chicken juices.

BEST-SELLING DISH: “Dingley Dell pork tenderloin, champ potatoes, fine beans, Suffolk streaky bacon, plum jus.

BEST FOOD EVENT: Tasting nights where

British Game Week' we offered seven starters and seven main courses, which changed daily. It increased trade by 50%.

we offer six to seven courses for around £50 per head on different themes such as shellfish, game, asparagus and tomatoes.

FAVOURITE INGREDIENT: Scallops, they are hand-dived and the flavour is stunning. We are serving them with charcuterie such as chorizo, salami and air-dried ham which we are making ourselves.”

BEST FOOD EVENT: Game menu for 'Great

FAVOURITE INGREDIENT: At this time of

year root vegetables in particular, celeriac and beets. I use them in purees, crisps and roasting and they add great colour to the plate too.”

BEST-SELLING DISH: “Iberico pork presa with a pork jus, fondant potato, three colour heirloom carrots, and baby black pudding. BEST NEW DISH: Duo of mutton loin and lamb rack with sage dauphinoise, roasted Romanesco, confit shallot, and mutton jus, all made with ingredients from less than 40 miles around. FAVOURITE INGREDIENT: Just now, the brussel sprout. We braise ours slowly in butter, shallots, herbs, and our butchers own dry-cure streaky bacon.”

BEST NEW DISH: “Thyme roasted chicken breast with bacon and spinach veloute, pinenut, sun-blushed tomatoes, broccoli and red wine jus. BEST FOOD PROMOTION: Tasting menus

for days such as New Year, Valentine’s Day and Mother’s Day. Also Ladies night on a Monday, where ladies who order a main get a free dessert.

FAVOURITE INGREDIENT: At present black truffle, it is a very strong flavour and works well with a lot of different dishes.”

MUST-SEE AT PUB16: 11.45am, Wednesday 10 February

HAIL TO THE CHEF

With 11,000 new chefs required to meet demand by 2022, hear from those who have made profit and achieved success in their pubs. Register your place at thepubshow.co.uk/seminars

PUB 16, London Olympia, 9 & 10 February 2016

PUB QUIZ Think you know your Red Lion from your White Lion? Try your luck in our pub facts pub quiz. Want to swot up on more pub facts? Check out our ‘Pub Fact of the Day’ at thepubshow.co.uk

Which country has the most individual beer brands?

What was the earliest known building on the site of 10 Downing Street?

How much of the beer sold in the UK is made here?

Which country drinks more Guinness than Ireland?

What do beers and pubs contribute to the UK GDP?

How much do pubs raise for charity each year?

How many breweries are in operation in the UK?

How many Red Lion pubs are there in Britain?

Where was the oldest beer advert found?

How many pints are enjoyed a day in Britain?

DARING TO BE DIFFERENT... Here are four pub events with a difference SMASHING IT

ROLL THE BARREL OUT

The Shuckburgh Arms, in Southwick, near Oundle, Northamptonshire, has been home of the World Conker Championships since 1965 with around 250 competitors taking part every October.

Forget Tough Mudder, the annual charity Easter barrel race in Hedley, Northumberland, which ends at the Feathers pub is a true test of grit and determination.

Rules include that a distance of no less than 8" or 20cm of lace must be between knuckle and nut.

GRAVY WRESTLING Gravy isn’t just for Sunday roasts at the Rose N Bowl in Rossendale, Lancashire, home of the World Gravy Wrestling Championships. The contest, now in its sixth year at the pub, sees contestants wrestling in a large pool of gravy for two minutes, with competitors scored by audience applause. Around 1,500 litres of gravy are used. Photo by Suzanne Smith

Teams carry empty nine gallon beer barrels over a one and a half mile course through fields and up a steep hill. The event also sees egg jarping (like conkers with hard boiled eggs) taking place at the Feathers.

TIP TOP EVENT Apara-martini or Bloody Aspara-Mary anyone? The drinks are among a variety of asparagus themed food and drink offered at the annual British Asparagus Festival at the Fleece Inn, in Bretforton, Worcestershire. The festival, now in its 8th year, runs for six weeks from St George’s Day and sees a dedicated asparagus menu on offer including asparagus ice cream.

ENTERTAINMENT PUB 16, London Olympia, 9 & 10 February 2016

LEGAL & FINANCE 55

TECHNOLOGY

THE PUB16 EXHIBITORS

10 Degrees C

Cunninghams EPOS Solutions

3D Foils

Digital Pub Info

Adnams

Dimplex

Allied Drinks Systems

Dining Chairs UK

PREMIUM SPIRITS & WINE 5

145

Meat Merchants

110

Rondeau Leiure

Med Food Wholesale

141

Roslyns

Active Workspace

115

Salcombe Dairy

CELLAR EQUIPMENT 77

162

Metcalfe’s Food Company

Sophie’s Bar

Saltaire Brewery

168

Aluline

117

Dragon Bench

160

APS Group

Eco Pure Waters

157

MF Refrigeration

142

Salty Dog Brands

Morgenrot Group

120

Sawdays

Armagh Cider Company

181

Enterprise Inns

106

National Hospitality Academy

Avani Solutions

Ealing Brewery

108

172

Shana Simply Authentic Food

Nelson Dish & Glass Washing Machines

101

Sharp Electronics/E.B.M Epos Systems

Shenton Group

Sculpture Hospitality

BUSINESS SUPPORT

Best Ice Machines

139

Fairfields Farm Crisps

Bevex

146

Fentimans

BFBi

Fever Tree

Nisbets

188

NSM Music

194

Oak and Ford

126

SimaVin

Old Dairy Brewery

Sipsmith Independent Spirits

Smart Fire Uk

Nestle Beverages

Signwaves

STAFF RECRUITMENT & TRAINING 143

Bidvest 3663

116

First Merchant Finance

161

Birchall Tea

193

Flodins

147 3

118

Black Forest Beers

Gamko

Bleep UK

Frobishers Juices

Old Mout Cider

GoTab

Olives Et Al

Great British Sauce Co.

72 51

Arcade

40 & 18

BrewDog

Brewfitt

176

HIT Training

Original Drinks Out of Eden

Peeks Party and Christmas

127

Inapub

104

Inn Control Chartered Accountants

Charge It

191

iQi Charge

152

Charles Taylor Trading

Ivor Thomas Amusements

Charnwood Training Group

J & E Hall International

Chemisphere UK

Just Crisps

Chiltern Natural Foods

119

La Compagnie des Desserts France

Cellartrends

BAR & KITCHEN 169

Clear Brew

122

Coadunatio

124

Coffee Solutions

BEER Concorde BGW

Corkers Crisps

Cornelius Beverage Technologies

Craftbeer Growlers

Craftis

125

Craftmaster Microbrew

153

Crosta & Mollica

159

Crowdit

Pentair Foodservice

130

Sophie’s Bar

Tevalis Limited

The American BBQ Company The Beer Academy

The Cheshire Brewhouse

People 1st Training Company

158

The Dormen Food Company

PHS Group

170

The Flying Coffee Company

Pipers Crisp Co

The Funky Spirits Company

140 114

Platinum Recruitment Consultancy Playforce

Sophie’s Bar

The Horns Brewery

Thunder Vodka

Tracklement’s Speciality Condiments

TABLEWARE

154

Sunflower Music

CASK Liquid Marketing

Space Catering

Cakesmiths

Catering Design Group

102

Orderella

Gruppo Campari

165

One Vision Imaging

121

59 28

Snaffling Pig Co

Buzz Catering

136

163

Leighton Brown

100

Quibbles

290

Lightspeed POS

149

Lincoln and York

Poison Cocktails

Premier Cheese

137

Unox UK

Propercorn

171

Vine Distribution Services

155

Pub Marketing Circle

VinumTerra

Punch Taverns

Vivreau

Lumea

Luscombe Drinks

167

QCR Recycling Equipment

Lynx Purchasing

Quick Fill

250

107

MAJIsign

Mallow Design

Manitowoc Beverages Systems UK

DESIGN & INTERIORS @THEBAR

Meantime Brewing Co

105

Quorn Foods

103 21

VMG Pubs

Waypoint Corporation / P-Wave

156

Wine & Spirits Education Trust (WSET)

128

Yelp

FOOD 53

109

Raging Bull Meats rexmartins

ENTERTAINMENT

LEGAL & FINANCE 18

TECHNOLOGY Exhibitor list correct at the time of going to print

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Pub 16 exhibition stand 62 or contact our team on

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