PUB18 Newspaper by Fresh Montgomery

PUB : ALL THE INGREDIENTS FOR YOUR 2018 SUCCESS 18

• Discover the latest food, drink and entertainment trends • Discover exciting new products from over 200 innovative suppliers

I N S ID E

Help a nd the bes advice from t U K pu b and in dustry licans expert Every t s. hing yo u n eed to know a bout P UB 18

• Discover invaluable new contacts

APPETITE FOR GROWTH

TREND WATCH

SOCIAL LIFE

OPPORTUNITY KNOCKS FOR 2018

Top chefs and experts share tips on driving food sales

Leading food and drink experts offer insights on what’s hot to stock

Ideas on how to maximise the benefits of social media in your business

Industry leaders look at areas pub businesses can capitalise on in 2018

BE THERE — WHY ATTEND PUB18? Tim Martin, Chairman, JD Wetherspoon

“It’s useful to have somewhere that people in the industry can go and meet as many suppliers as possible all under one roof and get ideas that may help increase their sales. I saw lots of good things at PUB17.” Natalie Coleshill, Licensee, Milford Arms, London

“It is really important to get out of your business to see what is going on and what the trends are and fall in love with your industry all over again. Go out and get inspired.”

WHAT’S NEW FOR 2018 Bigger-than-ever business talks programme offering over 20 insightful sessions across two stages Wine and Spirit Lounge celebrating international wine and spirits and consumption trends New Brew Area sponsored by Bar Pong – featuring the newest launches and fresh innovations PUB Trends Stage – offering tips on how to capitalise on the latest trends

PLUS… Beer Writers Bar

Dominic Worrall, Owner, Great British Pub of the Year 2016

Over 200 innovative suppliers

“Visiting the show is a very productive day. It allows like-minded people to come together. It’s progressive, it’s ambitious, very focused and I feel that I am in touch with my peers here.”

Excellent networking opportunities Inspirational tastings and pairings on the Taste Table sponsored by the WSET PUB Garden – the place to grab a pint and network or just relax

SHOW TIME: ESSENTIAL DIARY DATE Welcome to the PUB18 newspaper, the official publication of PUB18 packed full of ideas and insights to help lead your pub to a very successful 2018. From the latest food and drink trends, exciting business and event ideas, to top marketing tips, this newspaper celebrates our industry's innovation and vibrancy; and like the show itself, provides inspiration to help licensees drive their businesses even further forward. The pub industry is a dynamic place to be in 2018, with the pub revolutionised through the rise of experience-led pubs, craft beer specialists, endless food trends and everything in between. PUB18 has such an incredible line up of features, speakers and suppliers this year and will demonstrate how impressively diverse and progressive today’s pub landscape is.

WHAT’S INSIDE...

Our aim is to ensure publicans leave our show, which is now in its fourth year, with new connections, information and insight that will help them grow and develop their business, with this year set to be our most significant and beneficial so far.

18 Reasons for Pubs to 4–5 be Cheerful in 2018

PUB18 is now organised by Fresh Montgomery, the UK’s leading organiser of food, drink and hospitality events including Hotelympia and The Great Hospitality Show. Myself and the whole PUB18 team have joined Fresh to ensure a smooth continuation of PUB’s core values and relationships and ensure that the show continues to be at the forefront of industry innovation and a must-attend event for anyone in the pub industry.

6–7

See you at the show,

Drink Trends Pub Food Tips

10–11

About the Show / Business Ideas

Business Ideas

Alex Booth PUB18 Commercial Manager

Marketing and 13 Entertainment Tips

Who’s Exhibiting?

HOT SPOT To keep up-to-date with show news and information, visit www.thepubshow.co.uk, or follow @PubShowUK on Twitter.

PUB 18, London Olympia, 6—7 February 2018

Industry Views

18 REASONS FOR PUB OPERATORS TO BE CHEERFUL IN 2018 1

Nice One Harry

“ADVERSITY BRINGS ABOUT CREATIVITY AND COLLABORATION THAT IN THE LONG RUN BENEFITS BUSINESSES”

Robyn Black Inapub Editor

“With a coffers-boosting World Cup and a Royal Wedding on the calendar for next year, there’s plenty to look forward to. To survive and thrive, however, licensees are having to make changes to the pub model that less than a decade ago would have seemed like madness – tapping into the growing teetotal market with fancy soft drinks, for example, and catering well, not just for vegetarians, but vegans too (not to mention the gluten-free, dairy-free crowd). There’s also the power of the “experience” economy, which pubs have yet to fully embrace, and the shifting tastes of Millennials and the following Generation Z.” Hear more from Robyn at PUB18 on Tuesday, 6 February

“Licensees can’t afford to miss out on the shift in drinking behaviour as their customers seek to combine sociability and mindfulness. They must do more to educate staff and consumers. By stocking a range of great tasting low alcohol drinks in a clear and prominent position, they can provide a credible choice for consumers and maximise profit potential from growth in this category.”

Taste Big Drop’s beers at the show

PUB 18, London Olympia, 6—7 February 2018

Positive Change

Pete Brown BGBW Beer Writer of the Year 2016 “If recent years are anything to go by, in 2018 some brewer or cider maker I have never heard of is about to rock my world. I have no idea who it will be, where they will come from, or what style of beer or cider they will impress me with, but it will happen, because it always does. Personally I hope someone is going to remind us all how great a well-made lager is, or realise the untapped potential of different speciality malts.”

Anthony Pender BII Chairman

See Anthony talk about the industry’s big issues on Tuesday, 6 February

Great British Beer and Food Brigid Simmonds OBE BBPA Chief Executive

“In 2018, the industry will do even more to put great pub food on the map – and to showcase how great it is when paired with Great British beer. At the BBPA, we’ll be crowning our second ever Parliamentary Pub Chef of the Year. We want our chefs to showcase the best in pub food, and at the same time bring to the fore, the debate about how we can attract new talent to the sector.” Brigid will be discussing the opportunities for 2018 on Tuesday, 6 February

Train to Gain Andrew Stones Chief Operating Officer, Be At One

“The fight for the leisure pound is more intense than ever, so investing in your staff through training and development can be your key competitive advantage. For Be At One, it’s what separates us from others in the market. Customer engagement with our highly-skilled bartenders provides the platform for the unique experience in our venues that our guests tell us they love.

“At times at the moment you can look around you in the news, online or just listen to your peers and think the world is simply going to pot, especially if you happen to run pubs. BUT lets not forget that some of the best progress and industry defining moments have come out of adversity. I honestly believe that as a sector when we have our backs to the wall we perform at our best. Adversity brings about creativity and collaboration that in the long run benefits businesses and raises the benchmark for the whole sector.”

Sober Thoughts Rob Fink Founder, Big Drop Brewing Co

Anthony Pender

Lagers to Love

Pete talks about the changes in drinking culture at PUB18 on Wednesday, 7 February

“By focusing on developing and retaining staff, you get a more engaged and productive workforce, happier customers and a more profitable business.” See Andrew talk about improving guest experiences at the show on Wednesday, 7 February

Rooms for Growth David Hancock Managing Director of Inn Places

“With the ongoing Brexit process, poor exchange rate in the Eurozone and the growing cost of ﬂights an increasing number of British holidaymakers are opting to stay in the UK rather than venture further afield.

Give an Experience Chris Hill Chief Executive Officer, New World Trading Company

Once up-and-running, profit from rooms can exceed 80%, plus the customer spend increases, as they only have to walk upstairs to sleep having wined and dined well.”

“2018 promises to be a challenging year for many, but these challenges can be relished, and met head on. In such times, the companies that focus on the simple strategy of having brilliant, happy staff delivering excellent experiences will prevail and ﬂourish. So many of our prevailing cost issues are out of our control – instead you can focus on why people chose to eat or drink in your venues and ensure that is the best experience it can be.”

Hear more insights from David at the new PUB Trends Stage on Tuesday, 6 February

Find out more about Chris’s multi award-winning company on Wednesday, 7 February

Pubs with rooms or the potential to add bedrooms will be well placed in 2018 to capitalise on the growing band of consumers staying closer to home.

Social Gains

“People now more than ever need a reason to go out, they are looking for more, to be entertained, to enjoy their social time, to escape reality. As pub / hospitality professionals we have the gift to give. Innovation, and truly great customer service will always shine through. People want to be made to feel special... who wouldn’t. We have entered a new chapter, yet again. But what always, always shines through above all the changes with new products, and new customer demands, is do the basics well. Great customer service, fantastic beer / drink quality and range, carefully sourced and produced food (it can still be simple), and a clean, welcoming, place for your guests to spend their free time, family time or even business time.” See Mark at the PUB Theatre on Tuesday, 6 February

Hear more from Mark on experienceled pubs on Tuesday, 6 February

Social Business Glen Duckett Licensee of the Eagle & Child, Ramsbottom, Lancashire GREAT BRITISH PUB OF THE YEAR 2017

“BUT WHAT ALWAYS, ALWAYS SHINES THROUGH ABOVE ALL THE CHANGES WITH NEW PRODUCTS, AND NEW CUSTOMER DEMANDS, IS DO THE BASICS WELL.” Mark Higgs

“Brexit offers us real opportunities to do different and drive our businesses forward into 2018. As a business, we’re continuing to invest in our training commitments and during 2018 we will become a bona fide training academy. Our high standards of training lead to our reputation and buy-in from our customers who enjoy watching our young staff develop their skills and confidence. Being a social business is a challenging and rewarding place to be in a future where our local community needs to be at the heart of how we do business.”

Community Lifelines John Longden Chief Executive, Pub is the Hub

“Pubs in communities provide the most wonderful melting pot of people, professions, ideas and resources and are extremely valuable in bringing people together. In 2018 I’m looking forward to some of the diversification projects that we support in pubs continuing to reach those older, isolated and more vulnerable members in our communities.”

Mark Higgs BII Licensee of the Year 2017

Mark McCulloch Founder and CEO WE ARE Spectacular “There has never been a better or easier time to drive footfall to your pub. With 2bn active users on Facebook and 700m active users on Instagram, you have an audience who are engaged and ready to look at your message. For a low spend you can target everything you could imagine from men whose birthday is in the next seven days, to everyone who likes beer or the beer brands you serve, to everyone who has passed your pub in the past week, to targeting people who drink at all of your competitors. The possibilities are endless. Just create the right image or short video and get targeting. Try it out for £50. What have you got to lose? (apart from £50).”

Basics Instinct

Food, Glorious Food Jo Bruce PUB18 Newspaper Editor / Pub industry journalist / PR

“I believe the overall quality of pub food has never been better. From branded pub chains to Michelin-rated operators the value, experience and food quality now on offer has helped pub operators to win a bigger slice of the value sales pie than their restaurant counterparts and this looks set to continue in 2018. The strong consumer value placed on the ethicality and provenance of ingredients will remain key for 2018 as will the continuing importance of featuring pub classics such as burgers which continue to be a menu winner. The Royal Wedding in May will undoubtedly see the county embrace and celebrate all things British and provides a great opportunity for pubs to put on special themed dishes and community events.” Food for thought: Hear from Jo at the show on Tuesday, 6 February

Spending Up Kate Nicholls Chief Executive, ALMR

Entertainment Opportunity Paul Harbottle Commercial Director, Ei Group

“Consumer research for our exciting National Pub Fortnight campaign last year reinforces the ongoing importance of pubs and their value to local communities. More than half of all pub-goers champion their local pub as the place for food and drink, with 12 million people saying their local is an important aspect of community life. A large number of consumers also say they are willing to experience new entertainment activities such as art classes, open mic nights and quizzes at the pub. Those pubs that focus on providing a compelling offer alongside delivering consistently outstanding service to their local community, will be in a good place to face up to the challenges ahead.” See Paul at the PUB Theatre on Tuesday, 6 February

British ‘Brand’

“After some feeling of instability and uncertainty, the UK’s hardworking and innovative pubs can look forward to a period of increased consumer confidence with customers going out and spending more. Brexit negotiations are beginning to provide some sense of clarity for businesses and employees and the Government has increased National Minimum and Living Wage rates and the tax-free personal allowance, putting money back into the pockets of customers. Pubs are in the driving seat if they want to attract customers through their doors and, following a period of volatility, can feel confident that spend will recover.” Catch Kate at the show on Tuesday, 6 February

Lawson Mountstevens Managing Director of Star Pubs & Bars “The over-riding reason for the industry to be cheerful in 2018 is the improving quality of British pubs. People love great pubs, and they are getting better all the time due to ongoing investment and improving standards as well as great innovation and premiumisation of the total offer to customers.” Talk to Star Pubs & Bars on stand 236 at the show

Paul Charity Managing Director, Propel Hospitality “The pub sector, somebody once said, is one of the world’s best-recognised unbranded brands. Like the Royal family, it is a major draw for millions of foreign tourists who want to come to the UK. In the past year, it’s value credentials mean it has even performed better than its restaurant cousins as consumers, feeling the pinch, look for value. The pub sector has seen closures in recent years – and there will be more to come because discerning consumers won’t tolerate low retail standards. But what will be left is a robust and well-invested pub universe, wellpositioned to survive and prosper.” Paul is discussing memorable customer experiences at PUB18 on Wednesday, 7 February

On a Quality Curve

“THE OVER-RIDING REASON FOR THE INDUSTRY TO BE CHEERFUL IN 2018 IS THE IMPROVING QUALITY OF BRITISH PUBS.” Lawson Mountstevens

Draught Cocktails Mark Ludmon Editor, Bar Magazine

“People are not losing their thirst for cocktails and in 2018 we will continue to see cocktail culture filtering down to local pubs and high-street bars. With so many drinks brands offering support and plenty of ready-made pre-mixes available, it is easier than ever to offer an enticing selection of cocktails – and expect to see more available on draught in kegs.”

PUB 18, London Olympia, 6—7 February 2018

DRINK TANK Award-winning operators and industry experts share ideas on driving drink sales in 2018

Nick Whitby Head of Bars, New World Trading Company

WINNER OF PUBLICAN AWARDS BEST DRINKS OFFER 2017

Independent Thinking Tess Eaton Licensee of the Crown Inn, Hastings, East Sussex

WINNER OF THE OBSERVER FOOD MONTHLY BEST PLACE TO DRINK AWARD 2017

What should a good pub/bar drinks list be about? “Offering a high standard, widely diverse menu that can be delivered at speed and maintaining consistency.

Drink trends exciting you: “The microbrewery craft beer movement. For us (due to what we like to drink), we are particularly interested in new keg products being made.

Trends exciting you… We ran an incentive for our staff in the run up to Christmas on port, offering a tawny and white, of which the white is to be encouraged with tonic, a trend we have been keeping an eye on. By educating our staff during the festive season we can introduce the serve again ahead of spring. The other is ‘garnish game’, it has been a trend for a while now but is forever on the rise with the creatives getting more creative.

The craft gin movement – we are very lucky to be surrounded by local gin distilleries such as Seven Sisters, Anno, Blackdown and Brighton Gin. It is fantastic to be able to offer our customers a taste of the local area, and all of these have interesting quirks. We have also sourced a local tonic – Regency Tonic, which is the perfect addition to your local drink.

Successful ways of driving drink sales in the past year: Creating drinks that are ‘Instagramable’, as much as some of us may not be on board with social media, this is the way the world has travelled. We believe in creating brilliant tasting drinks that not only look great in your hand but also on your social media. Biggest crime against drinks in pubs/ bars? Shocking ice. Excited about for 2018… Pushing the boundaries with experimentation in ﬂavour, further tackling the creative delivery to keep the socialites snapping and introducing a more interactive approach with our teams on the front line.” Hear more tips from Nick at the PUB Theatre on Wednesday, 7 February Book in advance at thepubshow.co.uk/talks

Secrets of the Crown’s success: Since day one we have consistently offered highquality, independently owned, interesting products, and have managed to keep mainstream brands off the tap. Tourists find it a real point of interest to be able to taste the local area, and locals appreciate that we are supporting the local community and that they can experience different products in our pub. Best drink events in past year: Annual Cider Festival – a local presser came along and was pressing juice samples for customers and offering to press peoples’ surplus apples from their gardens. We had local, small, family-run cider producers giving tasters and selling their cider and it created a fantastic buzz around the cider that is being made in the local area, and is available to buy in our pub. We added hay bales, live music, bunting, storytelling and a colouring competition for kids to make the whole festival feel exciting.

New World Trading Company

Winning Ways

Successful ways of driving drinks sales in the past year: Keeping consistency, top quality produce, maintaining stock levels, training the bar team on the products including brewery and vineyard tours, tastings etc. Keeping a great range of beers to include stouts, lagers, pales and a variety of ABVs. Favourite food and drink pairing: Our lamb pie made with meat from a local farm with samphire and a beer-pickled oyster with a shot of Gun Brewery Milk Stout from Sussex.”

WHAT’S HOT FOR 2018 Gin – it’s still the thing. Check out barrel-aged products / Drier prosecco / Non-alcoholic beers Wine magnums / Tequila and the T&T – increasingly making customers happy / Vermouth Cola with a conscience / Sexy softs / Lower calorie drinks / Premium tonics Bitter cocktails / Cross collaborations – whisky aged in beer casks / Craft dark beers Sparkling wine on ice / Adventurous garnishes / Golden rum / White port

EXPERT TIP

“CREATING DRINKS THAT ARE ‘INSTAGRAMABLE’... THAT ALSO LOOK GOOD ON YOUR SOCIAL MEDIA.” Nick Whitby

SHOW AND TELL: Discover more about the key trends for 2018 at the show’s PUB Trends Stage where award-winning operators will be sharing ideas on how to capitalise on them.

Exciting drinks’ companies at the show include... Sweet Potato Spirits Company, Warner Edwards, Enﬁeld Brewery, Bedlam Brewery, Big Drop Brewing, Bru Brewery, Fever Tree, Fentimans, Manchester Gin, Poetic License Distillery, McQueen Gin, Westerhall Rums UK, Cella Trends, Pillars Brewery, French Bubbles, Karma Cola, Lilleys Cider plus many more. 6

PUB 18, London Olympia, 6—7 February 2018

SOFTS NEED TO STEP UP Laura Willoughby Founder of mindful drinking organisation Club Soda

Driving Beer Sales

Shaking Up Sales

Jayne Peyton School of Booze founder and creator of Beer Day Britain

Tom Proud General Manager of Pleased to Meet You, Newcastle

www.beerdaybritain.co.uk

Beer trends exciting you: “Sour beers and India Pale Ale and all its iterations continue to be hugely popular. Session IPAs, Double aka Imperial IPAs, IPA hybrids, IPA with fruit. Barrel aged beer. People increasingly are willing to trade up especially for an experience. Pilsner lager from independent brewers. Interesting porters and stouts from independent brewers are big – especially barrel aged, Imperials, coffee, vanilla, fruit versions and not just for colder weather. Low-no alcohol beers are making news not least because there is now a range of beers that actually taste good and have the texture of something other than cardboard! What should a good pub beer range be about in 2018? Choice! Offer a range of beer styles, in a variety of formats. If a Double IPA is unlikely to sell on cask or keg then sell it as a can or bottle. Stock a wellrecognised anchor brand on cask, some local independents, and some superstar brands. Stock beers for traditionalists and beers for drinkers who seek something more modern and interesting. Always have a good quality low-no alcohol option in the fridge – one that actually tastes of something ideally from a brewer that specialises in low-no rather than a macro brand that has no-low alcohol beer as a box ticking offering.

Use January to test what your customers want to drink when they are not drinking alcohol, by running tasting events and getting them to vote for their favourites. If you don’t normally serve cocktails, then don’t see mocktails as the only alcohol-free option – the market has changed, and there are many great beers, wines, craft sodas and spirits alternatives that will fit your venue brand. Extend promotions to your alcohol-free drinks to draw in new customers.

WINNER GBPA BEST SPIRITS PUB/BAR 2017

Drink trends exciting you: “Sustainability. I love the fact that we are reducing waste in our industry by re-using previously thought of as waste products such as lime husks, stale pastries and coffee grinds etc. Secrets of PTMY success: We have maintained the core of our drinks menu throughout the nearly five years that we have been open, so that our regular customers know what they can get week in week out, with regular additions to the menu to keep things fresh.

Get busy on social media. There are lots of hashtags you can use to draw attention to your venue, and we have free social media assets and pre-written tweets you can use on clubsodaguide.com. Many more ideas are available when venues sign up to the free Club Soda Pub Guide – Good Places for Mindful Drinkers at clubsodaguide.com.

Best drink events in past year: Meet the Brewer nights, bar takeovers, tasting menus and gin masterclasses with the likes of Scapegrace gin, Sipsmith, Burleighs gin and Pirate Life beers from Australia among others. Successful ways of driving drinks sales in the past year: Our specials boards for both gin and tonics as well as cocktail specials... plus our Martini Lunch offer – two cocktails and two grazing boards for £20. Our early evening two cocktails for £10 offer all work well. Apart from that, delivering consistently good drinks in a bar with a great atmosphere are the key and drive our sales more than any offer.”

Tips on marketing your beer offer: Use social media to advertise the range and change it often to keep people’s attention. Proclaim it on chalk boards or other signage with some info about the brewer. People are increasingly interested in provenance and localism.

Club Soda

Meet Jane Peyton at the Beer Writers’ Bar on both days at the show

The Crown Inn, East Sussex

Third pint serves can increase sales if there is a choice of beers. People are more likely to be adventurous and want to drink several beers if they can have smaller serves. This is also a way to sell more beer to match with food too because people can have different beers with each course. Make it obvious that thirds are available – do not wait for customers to ask. Suggest a beer match for each item on the food menu.”

PUB 18, London Olympia, 6—7 February 2018

Promotional Feature

UPSKILL TO UPSELL THIS NEW YEAR Wine and spirits education is becoming increasingly important for the pub and bar trade, as a sector that needs to work hard to maintain competitive advantage and increase profits year on year. So, make 2018 your year of training and reap the rewards that upskilled staff can bring.

Awareness of well-known household brand names is a good start, but employees should also be trained on the main wine and spirit styles, from base ingredients and key regions to factors affecting aroma and ﬂavour. Deeper product knowledge will enable an employee to better serve customers and maybe even encourage them to choose a more premium drink, despite the higher cost. Research has shown training provides a good return on investment over a period of time and significantly improves sales performance, as with the right knowledge staff become more confident at upselling. The result is happier customers and higher profit. Recent research from a study by the Wine & Spirit Education Trust (WSET) with William Grant & Sons and Living Ventures revealed that effective spirits training increases upselling to premium spirits by +16.9%, significantly contributing to the opportunity for revenue growth in on-trade businesses.

Train to gain Colin Knott, Training & Development Systems Manager at Living Ventures, says, “At Living Ventures we see offering choice as much a part of the guest experience as a

chance to increase profit. If we can provide a better product and standard of service through training we can improve repeat custom and long term income.” With product knowledge at their fingertips staff can handle any question thrown at them, which will result in customers’ respect and trust. Put this into practice and, rather than quietly accepting a customer’s first request, staff should ask them questions and encourage them to ask questions back. Opening the conversation will reveal opportunities to make premium recommendations that will really satisfy the customer. Many bars and restaurants are already seeing the benefits of well-trained staff. Groups such as Soho House & Co and ETM Group have WSET certified educators offering courses in-house, while other independent businesses support their staff through qualifications externally. As consumers become more interested and educated in what they’re drinking, pubs and bars need to look at investing in skilled staff. Put training at the forefront of your New Year strategy to boost customer satisfaction, staff retention and ultimately, your bottom line.

“IF WE CAN PROVIDE A BETTER PRODUCT AND STANDARD OF SERVICE THROUGH TRAINING WE CAN IMPROVE REPEAT CUSTOM AND LONG TERM INCOME.” Colin Knott, Living Ventures

Find out more at PUB18

To learn more about WSET qualifications, visit WSET’s Taste Table at PUB18 or attend one of the dedicated masterclasses giving a flavour of the knowledge learned through a WSET course. Visit wsetglobal.com for more information. 8

PUB 18, London Olympia, 6—7 February 2018

Food

Bel & the Dragon

APPETITE FOR GROWTH Chefs and menu experts offer tips on how to drive your pub’s food offer in 2018

Ronnie Kimbugwe Executive chef of the awardwinning Bel & the Dragon

PUBLICAN AWARDS BEST PREMIUM FOOD OFFER WINNER 2017

What should a great pub menu be about? “Our menus combine favourite British ﬂavours and modern adaptions of simple classics, making it possible to enjoy delicious dishes paired with fine wines at exceptional prices. Food trends most exciting you? Our spin on Farm To Table is called Root To Table and I think that we will continue to see this as a big trend this year. Guests are increasingly curious about where the food on their plate is coming from. We are also continuing to build on and develop our kitchen gardens across our sites and you will increasingly see this produce on our menus. Best new ideas to help drive food sales? “An Evening With...” event with Steve Backshall and Helen Glover MBE, in aid of the World Land Trust and raised £5,000 on the night. It’s a perfect opportunity to host an event within our community, showcasing our product and at the same time raising money for charity. Our second “An Evening With...” was held in October and raised £6,000. Our whole team and community really get behind making these events successful and also really good fun. We will continue these in 2018. Effective ways of motivating chefs? Allowing them to input on the menus and help with the creation of dishes that feature daily. We also regularly take trips to visit our suppliers such as a fishing trip to Kingfisher Brixham in Devon and visits to Mash one of our vegetable suppliers.”

EXPERT TIP

“GOOD COOKING AND GOOD SERVICE IN EQUAL MEASURE, A HEARTY WELCOME AND SMILING FAREWELL. THOSE ARE THE THINGS THAT MAKE YOU GO TO PUBS.” Henry Harris

Classic Advice

Kitchen Talk

Eve Townson Hydes catering development manager and Great British Menu finalist What do you think a great pub menu should be about? “A mix of classic, comfort eating dishes with a modern twist. We are such a fast-paced industry that pubs need to be ahead of their game with sourcing great regional produce and balance these with a good mix of staples. Overall it’s the quality of the food offer in pubs which is interesting and a real challenge. Biggest crimes against pub food? Cardboard burgers, frozen chips and badly sourced ingredients. There are some great products out there to buy in, from some really great suppliers – don’t buy rubbish! Most effective ways of motivating kitchen teams? Talking to them! Nurturing, teaching and training. Best piece of business advice ever given? Stick to your guns! If you believe in something, don’t let others with less knowledge or experience bully you into doing it their way. We learn from our mistakes.”

Hear more insights from Ronnie, Eve and Henry at the PUB Theatre’s food panel on Tuesday, 6 February

CATERING FOR VEGANS

Henry Harris Chef/director of London pub operator Harcourt Inns

Motivating chefs: “Involvement is key and making it a family environment to work in. All chefs need to have a sense of ownership of the menu. It is also important to listen to your chefs and sit down and eat with them and listen to what contributions they would like to make. Paying them well is also key and also giving them nice kitchens to work in. Kitchens filled with cheap equipment creates a difficult working environment for chefs and they won’t stay.

TRENDS:

ON THE MENU FOR 2018 Menu transparency and reducing waste Tiered and personalised loyalty schemes Brunch / Indian street food / Souping Plant proteins / Hawaiian food (Poke) Burgers (still big news) / Provenance Solo dining / Japanese dude food Korean condiments / Fourth meal Pea and bean based snacks / Ghee

What should good pub food be about?: Good food not messed around with, that doesn’t necessarily follow fashion but restores and satisfies people and is a perfect opportunity to enjoy friendship and good company across a table. Concepts exciting you: The idea of concepts make me shudder. It should be about good food in the style you like doing it rather than reinventing yourself. Good cooking and good service in equal measure, a hearty welcome and smiling farewell. Those are the things that make you go to pubs and restaurants. Having opened my own business 15 years ago, the whole thing about looking after our customers is the most important thing.”

Harcourt Inns

Winning Ways

Ali Palmer, CaterCost managing director, offers tips on catering for the growing number of vegan diners

It’s hard to dine out as a vegan unless it’s at a chain restaurant. Many of which have cottoned on to this massive opportunity (even J D Wetherspoon’s has an exclusive vegan menu). To tap into this lucrative market here’s some simple things you should consider: • Analyse your core menu and adapt your recipes to be vegan by default. (When my daughters went vegan, I tackled catering for them and my meat-eating husband by creating completely vegan dishes that could have meat added to it, if desired.) • Use component crossover (e.g. sauces) to fit your vegan dishes around the meat and fish versions you already offer. • Remember people want to treat themselves, it’s not all lettuce and fruit salad!

• Make pudding favourites like chocolate brownies as vegan, regardless. • Have condiment alternatives – vegan mayo, plant based milk etc. • Avoid potential wastage by freezing and reconstituting to order. • Separate vegan and meat prepping stations in your kitchen. • Use your specials board to test your vegan dishes.

Remember vegans don’t eat alone, they usually eat with meat-eaters, but their special dietary requirements will drive the decision as to where the group eats. For more information and recipe ideas visit my blog www.ifnotmeatthenwhat.blog

PUB 18, London Olympia, 6—7 February 2018

About PUB18

IT’S SHOW TIME It’s back, it’s bigger, it’s better than ever, it’s PUB18 and it’s just around the corner. We return to Olympia this year for two days of celebrating all that’s great about the pub industry. Open to publicans, pub managers, pubco senior executives, chefs and more – we invite you to explore everything that the pub supply chain has to offer, gain invaluable insights into the upcoming trends for 2018, and join us in the PUB Garden to network and have a pint with your industry peers.

WHAT • Over 200 innovative suppliers • Hundreds of new products • 20 insightful talks • Pub Trends Stage • Interactive workshops • 60 expert speakers • Thousands of visitors from pubs around the UK • Inspiring networking hubs

WHERE Olympia London Hammersmith Road London W14 8UX

WHEN Tuesday 6 February 10am – 5pm Wednesday 7 February 10am – 5pm

GET SOCIAL Join in the conversation at #PUB18 @PubShowUK

PUB18 Talks // Highlights Include: TUESDAY 6 FEBRUARY 10:30am Publican Panel: The Secrets to our Success

2:45pm Specials Board: Driving your food offer forward

A panel of leading publicans debate the big issues in the trade, the challenge of staying relevant to increasingly demanding consumers and their tips on being successful.

Leading chefs and operators share their top ideas for making their food businesses stand out from the crowd and tips on maintaining and driving profitability in a world of ever increasing food costs.

Speakers feature Mark Higgs, BII Licensee of the Year 2017, Lee Price, BII Licensee of the Year 2014 and Jennifer Kuhn, manager of the Windsor, Fenchurch, London.

1:30pm The PUB18 Debate: Reasons to be Cheerful As we enter 2018 the challenges for the pub industry seem tougher than ever. A panel of senior figures will assess the current health of the sector. Speakers include Kate Nicholls, ALMR chief executive; Brigid Simmonds, BBPA chief executive; Paul Harbottle, Ei Group commercial director and Anthony Pender, BII chairman.

PUB 18, London Olympia, 6—7 February 2018

The panel features Henry Harris, Chef/director of Harcourt Inns; Eve Townson, Hydes Brewery Catering Development Manager; Paul Gayler, TV chef and food executive Wringer & Mangle and Ronnie Kimbugwe, executive chef, Bel & the Dragon.

4pm The PUB18 Big Interview: Tom Kerridge Fresh from opening his latest pub venture, The Butcher's Tap in Marlow, Michelinstarred chef Tom Kerridge will discuss his views on the challenges facing the sector, retailing excellence and how pubs can compete in a tough market.

PUB18 Talks WEDNESDAY 7 FEBRUARY 11:45am Future Pub: How Data and Tech Will Help Run Better Businesses

4pm Masterclass: Making the Most of Social Media

Experts and operators offer advice on how to tap into the opportunity new technology and data insight offers pubs from marketing to operational efficiencies and everything inbetween. Speakers include Steve Alton, Vianet managing director; Joe Cripps, Trail, managing director; Mark Daniels, Wadworth digital marketing manager and Mike Shipley, Fourth analytics & insight solutions director.

1:30pm PUB18 Interview: Chris Hill, New World Trading Company Chris will discuss the business story of the multi-award winning pub company that is growing fast across the UK and his take on successful pub retailing.

Tom Kerridge Michelin-starred Chef

Mark Higgs BII Licensee of the Year 2017

Delivered by Inapub, the trade’s leading provider of digital marketing solutions and social media training, the aim of this unmissable masterclass is to provide you with a simple and actionable social media strategy.

Taste for Success Exciting sessions at the Taste Table, sponsored by the WSET, include providing tips and tastings for those looking for advice, training and inspiration around food and drink.

VIEW THE FULL PROGRAMME, PLUS ALL THE LATEST SPEAKER ANNOUNCEMENTS AT THEPUBSHOW.CO.UK/TALKS

Brigid Simmonds BBPA

Ronnie Kimbugwe Bel & the Dragon

Chris Hill New World Trading Co.

Henry Harris Harcourt Inns

Business Ideas

INSPIRATION STATION

Paul Gayler Wringer & Mangle

Anthony Pender BII

Eve Townsend Hydes Brewery

Award-winning pub operators share ideas which help them stand out from the crowd

Paws-itive ideas

Feathers to your cap

Jane Tilsley, manager of the Fox & Hounds, Theale, Berkshire, shares ideas on how to be top for dogs

Helen Cradock, co-owner, The Feathers, Stocksfield, Northumberland

Being top dog: “We have our own dog Rodney and 90% of the pub is open to dogs. We offer free dog treats and water bowls, dog beds and towels. We also serve doggy ice cream and have a doggy ball pit for dogs. Our customers also love the handmade wooden doggy photo booth which is at dog level and where they can take a fun snap of their dog. Our Facebook page also features a ‘Woofer of the Week’ which goes down well. Event ideas: We host an annual dog show with over 50 dogs competing in eight different classes sponsored by local companies such as Best Puppy, Best Veteran and Best Fancy Dress. The event raises money for the Newbury Dogs Trust and the pub is packed out for the event.

We also host an annual family fun day event with donkey rides, a rock climbing wall, bake off competition and a racing game which is a big success.

BEST BRITISH ROAST DINNER WINNER 2017

For children dining with us we have great kids’ activity packs which include a selfie frame, jigsaws and colouring – things they can do with their family.”

Why does your roast stand out: “Attention to detail. Everything is made in house from the finest local ingredients. We put a great deal of time into the prepping of the vegetables, all by hand and this results in a "better than home" roast dinner. Our best-sellers are roast beef and roast pork. We also sell a vegan nut roast.

Fox & Hounds, Berkshire

NATIONAL WINNER OF THE DOGBUDDY DOG-FRIENDLY PUB AWARDS 2017

Kate Nichols ALMR

Most successful events in past year: A Bali BBQ and padang in the late May bank holiday. We searched for the world's best BBQ experience and discovered the food of Bali. It is such an interesting style of food. So many people, it turns out have been to Bali- lucky souls, and so it was really popular. Easter Bank holiday is always popular here as we hold a beer festival and beer barrel race.

Move to a ﬁve day week: We did this mainly as a way of giving our much-valued staff a better work/life balance. Allowing them to plan their time off and have two days off in a row every week really helps. We have found that our team are much more effective and feel more valued. Our customers understand the need for the change and have supported us with this. As a little rural pub we are not expected to serve food seven days a week and it shows our dedication to quality that we don't. Best business idea in past year: We decided to sell wine and spirit off sales. We put a great deal of work into writing our wine list and we thought we could make more use of this. There is nowhere near here that sells good quality wines or our selection of speciality local gins.”

PUB 18, London Olympia, 6—7 February 2018

Business Ideas Bring in the Bucks

Community Focus

Tony Leonard Co-owner of the Roebuck Inn, Laughton, East Sussex

Best business ideas: “Creating a cabaret venue with a stage. It is now a really important part of the business. The venue hosts live music and theatre events, tango classes, a painting group and food based events such as a butchery demo and meal and wine and food events. We also use it for Sunday lunches, Christmas bookings and weddings and parties. We organise the village fete which helps reiterate our community focus and all the other things the pub is about such as music, food etc.

We also host events such as a ‘Pooch Party’ with a local animal charity with dog show etc. Drinks success: Big growth in the past year has been from keg beers which enable us to offer a more diverse, interesting and regularly changing range. A dedicated gin menu has worked really well. We offer gin with different tonics and garnishes in bowl glasses. Marketing tips: Facebook posts with pics and Instagram work really well for us. It is about engaging with what is going on in your locality and being part of that... Enter awards. It is worth winning more than ever because the message is spread over social media too which is great PR.”

Roebuck, East Sussex

We are dog friendly with water bowls and treats and all our bedrooms are dog friendly.

Mike Berry Head of Content at leading sector PR agency Fleet Street Communications

Natalie Coleshill The Milford Arms, Isleworth, London

The Feathers, Northumberland

GBPA BEST FREEHOUSE 2017 WINNER

PR ideas

EI GROUP COMMUNITY HERO AWARD WINNER

Best business idea in the past year: “Developing the B&B side of the business was the most rewarding and future proofing idea of all. I have also developed a sole trading buying cooperative that I believe could be very beneficial and exciting for single site operators. Community engagement tips: Networking by getting involved in groups and local projects is certainly the best way of engaging. Offering the premises as a meeting point is a solution to a shortage of space and affordable areas in most communities but also acts as an ice breaker for your business. Pubs can be the hubs just from the sheer operational hours we keep (and staff ). New business tool recommendation: You can now advertise events on Google. The analytics are very in depth even in terms of your own 'busy time'. It is a great way of seeing your virtual business from the eye of the consumer. I think we take for granted how common place Google has become – the sheer idea that let's 'Google it' has become a phrase shows how powerful a presence it really is. It is important not to underestimate the power of your internet presence.” See Natalie sharing more ideas at the PUB Theatre on Tuesday, 6 February

Think local: “Take time to get to know your local media thoroughly. This will help your news reach a bigger audience - and grow your customer base. Do some digging into journalists and bloggers who have written reviews and articles about other relevant businesses in your local community and look to engage with them. This way you will have a tailored contact list you can contact about news nuggets. If appropriate, you should also consider inviting local press down to any events you are hosting e.g. a community-focused fun day or fundraising initiative. Surprise and delight: Offers and promotions are, of course, a tried and trusted way to entice new customers as well as encouraging repeat visits. But over and above happy hours and loyalty schemes, how about delivering some random acts of kindness to customers, and then asking them to share on their own social media? Whether that’s a meal voucher, free round of drinks or a tie up with another local business. Public endorsement from your customers is the best form of PR you can receive as it reinforces what a great operator you are, and why people should choose to spend time with you. Social media success: There are a lot of things you can talk about on social media including: customer offers and promotions, news about staff or customers, menu changes or guest beers, promoting speciality nights, fundraising and charity initiatives and sharing interesting industry news.”

BUBBLE TROUBLE

A pick of the best operator responses to “unconstructive” tripadvisor reviews “It’s now one of our special reviews framed and on the wall of the gents loo.”

“Wayne’s inspiring words (calling bar poncey) have won him a place on our menu; congratulations Wayne! We are therefore proud to introduce our new cocktail, for a limited time only, ‘The Ponce’s Dungarees’!”

“A shining example of a drunk person’s view of the situation.”

“Do something more productive with your life.”

“the review is a remarkably creative piece of writing.”

PUB 18, London Olympia, 6—7 February 2018

“A tap on someones’ arm on Sunday morning would have achieved far more for both of us than the review you have posted, which cannot have made you feel any better having written it, nor us having read it.”

“I am sure you may gather Alistair, that, not only do you not want our pub but our pub does not want you. Here endeth the lesson, please learn from it and try to be a better person.”

Marketing & Entertainment

WAYS TO SOCIAL-ISE LET ME ENTERTAIN YOU

Marketing Tips James Hacon Co-founder, Restaurant Marketer & Innovator

• The number of people working remotely or from home has increased by more than 35% in the past decade, people like me are always looking for somewhere to escape the house or hide out between meetings. Make sure you’re set up well for this, serve good coffee, some bakery items perhaps

and make sure you have a good number of power-points in the pub. Then target me, use your A-board weekdays to tell me about this, use social media to push out the messages and generally spread the word in the local area. • Lots of local informal and formal community groups hold regular meetups, rather than musty cold village halls, reach out and offer free space at the pub. Often they’ll be out of peak times and get people through the door to see the venue, meaning they’re more likely to visit at other times and creates goodwill which goes a long way. It’s time to get creative by turning the tables and thinking like your potential customers.”

Getting Quizzical

James Addy Founder, Handmade Mysteries’ escape rooms

James Cutler Founder of Quiz Coconut offers quiz success tips

What do pub customers want from entertainment in 2018? “I think people are increasingly looking for shared experiences that can let them escape their day to day lives and the constant bombardment by technology and various screens that shout for our attention. Success story: A recent survey we did showed we brought an extra £2,000 revenue per week per game room we operate from customers who discover the pub then stay, eat and drink. We also found 75% were first timers to the pub and 90% said they would return.”

• Ensure your website has social media links. Making it easier for customers to find your pages and follow you will make it more likely that they will return in future.

EXPERT TIP

“MAKE SURE YOUR PROFILE PICTURE IS CLEAR AND RECOGNISABLE AS BEING YOUR BUSINESS BY USING A LOGO.”

Quiz Coconut

Matt Jones Inapub’s Digital Services Manager offers social media success tips • Select a recognisable profile picture. Make sure your profile picture is clear and recognisable as being your business by using a logo. This will make it easier for customers to find and follow you. Make sure you use the same picture across all of your platforms.

• If you have 50 people playing the quiz, wouldn’t you like to sell 50 burgers too? Offer a ‘Quiz Night Quiz-ine beer and burger deal’ and people will choose to eat in the pub rather than at home first. • Our quiz is two hours in length with a break, which keeps people in there for roughly three hours in total. • Make it interactive - not just a piece of paper printed off every week. Our quiz involves inclusive and interesting general knowledge, a music round and our signature interactive challenge.

Social Interaction

• “Ensure your Facebook Page is verified. This makes it the official page of your business and ensures your page comes higher up in searches. It also allows you to report any old pages belonging to previous operators for removal.

• Weekly quizzes are best. It takes 4-6 weeks to build a habit and generate a good bunch of returning teams. Fortnightly quizzes don’t work, as if punters are not sure if it’s on or not - they invariably don’t risk it and won’t come.

Talk to Quiz Coconut on stand 102 at PUB18

• Respond to reviews online. Many pubs do not respond to their reviews, thinking it not necessary and an irritation. But by responding and responding in the right way, you can show the next customer why they should visit your venue, and counteract any negative reviews.” Handmade Mysteries’ escape rooms

“The biggest pitfall that small businesses fall into is trying to market to everyone. It isn’t effective, it just feels vanilla and gets ignored alongside the other 352 marketing messages your customer will see that day. The best piece of advice I can offer to get your marketing right is turn the tables. Think about your customers, or even better, like your current and potential customers. What is it that they care about? Let’s share a couple of examples.

Escape from reality

Discover more tips at Inapub’s social media masterclass at PUB18 on Wednesday, 7 February

Matt Jones

PLAYFUL PUB IDEAS… Cocktail/gin tasting classes/gin festival / Astronomy classes/dining under the stars / Crafting nights / Beer Yoga Swishing night / ‘Saving the season’ workshop – drying, pickling produce with seasonal lunch / Doggy brunch Lego club for kids / Own Great British Bake-oﬀ / Social darts and table tennis / Sunday sing-along / Live theatre Follow us

PUB 18, London Olympia, 6—7 February 2018

Promotional Feature

POWER TO THE PONG Consumers are increasingly looking to enrich their lives through experiences, aiming to make their everyday life more enjoyable and memorable. But with today’s consumer now able to enjoy a wealth of quality entertainment experiences at home thanks to the rise of digital technology, people are increasingly looking for different experiences when going down the pub. Research by Ei Group for National Pub Fortnight 2017 points to the growing importance of events and entertainment to a pub’s offer, with a significant number of pub-goers saying they are willing to experience new activities at the pub. For operators looking for something different to help drive early week trade and add some fun to their pub’s offer then Bar Pong is a simple and cost-effective sport to introduce.

“BAR PONG OFFERS LICENSEES A SIMPLE AND ACCESSIBLE WAY TO ADD SOMETHING DIFFERENT TO THEIR ENTERTAINMENT OFFER AND HELP DRIVE ADDITIONAL TRADE.” Matt Steinhofel, Co-founder of Bar Pong

Bar Pong UK, which is officially launching at PUB18, is a new, fun and energetic version of a game that has been around for years. To play, teams of two players take turns throwing a ping pong ball into the other team’s cups, which are filled with water. If both teammates hit cups, the balls are rolled back and they get to shoot again. The team that successfully hits all of their opponent’s cups wins the game and the winners of the game typically stays on the table and awaits next challenger.

League Action Bar Pong is a sport, not a drinking game, with pubs encouraged to set up their own league for players to participate in. Matt Steinhofel, co-founder of Bar Pong UK, says: “We are encouraging pub operators to set up their own league for Bar Pong. With an average of 16 teams of two players competing and their supporters it can generate significant footfall for a pub on early week night and help drive food and drink sales and bring new people into your business.” He adds: “We recommend that pub’s offer food and drink vouchers to the league winner and runner-up to encourage return visits to the pub and help to drive loyalty.”

Social Sport Steinhofel, who has worked in the pub industry for over a decade including for industry body the ALMR, says: “The response to Bar Pong has been amazing. People really enjoy playing the game which is very simple to understand and participate in and offers a great new way for people to socialise but be active too.” He adds: “Bar Pong offers licensees a simple and accessible way to add something different to their entertainment offer and help drive additional trade.”

Exciting Event Entertainment Bar Pong has already been a big hit with attendees at events including entertaining crowds queuing for tickets for the 2017 Wimbledon Championships and also entertaining fans at Northampton Saints rugby 7’s tournament. The fun and interactive nature of the game also makes it an ideal addition to pub events such as beer festivals, barbecues, weddings, Christmas parties and corporate events.

Try Bar Pong for yourself at PUB18 or for more information contact Matt on matt@barponguk.com or visit www.barponguk.com and follow @BarPongUK on Twitter. 14

PUB 18, London Olympia, 6—7 February 2018

SHOW AND TELL:

A taste of just some of the hundreds of exciting products you will be able to try at PUB18 There will be over 200 innovative suppliers at PUB18 with products to help you capitalise on all the latest food and drink trends...

Sweet potato spirits Stand 145

Gin opportuni-bee Stand 24

Keeping cool Stand 137

Products featuring include Pink Marshmallow; Toffee Apple and Chocolate + Chilli Moonshines, all of which won gold medals at the World Spirit Awards 2017.

Distiller Warner Edwards will be showcasing its Honeybee Gin its most complex recipe to date, with 28 natural botanicals, locally-sourced honey, plus golden nectar from their own hives.

Aquaphoon is a new concept aimed at tackling the issue of drinks being served in wet and/or warm glasses.

Loughnane’s Stand 66

Expert pick Beer Writers Bar

Mine’s a pint Among exiting beers at the show are:

Sample traditional award-winning sausages, including Guinness ﬂavoured, from this fourth generation butchers.

Two kegged beers – a pale ale and pilsner from Sussex-based Bedlam Brewery will be on offer at the Beer Writers Bar.

Brú Brewery Stand 23 This Irish craft brewer, based in County Meath, whose natural beers are made from 100% Irish wheat and barley will be featuring beers including its Bru Dubh Stout and Irish craft lager.

Good Karma Stand 6 Among drinks at the show will be new sugar-free Karma Cola.

Enﬁeld Brewery Stand NB20 Check out their craft beers and lagers including the award-winning Enfeld London Pale Ale.

Elephant gin Stand 2 Try these handcrafted premium gin products made with rare African botanicals.

Fruity little number Stand 35 Lilley’s Cider, produced in Somerset, is featuring its Lilley’s Rhubarb Cider.

Mr Singh’s Sauce Stand 86 See how their chilli sauce and crisps can spice up your offer.

Olly’s Olives Stand 29A Check out exciting ﬂavours including chilli and rosemary, and lemon and thyme.

Big Drop Brewing Stand 10 Try its range of 0.5% ABV beers including Big Drop Stout.

Luscious liqueurs Stand 5 Poetic License Independent Small Batch Distillery will be featuring ﬂavoured liqueurs such as St Baked Apple and Salted Caramel.

ON SHOW: EXHIBITOR LIST Beers, Ales, Lagers and Ciders BWB NB37 BWB 10 NB22 23 38a NB17 123 NB20 13a 35 NB19 NB16 BWB 49 NB21 BWB BWB

360 Degree Brewing Autumn Brewing Co. Bedlam Brewery Big Drop Brewing Black Storm Brewery Brú Brewery Cave Direct / Beer Merchants Celtic Marches Cicerone Booth Enfield Brewery Goudale Brewery Lilley’s Cider Pillars Brewery Saxby’s Cider Siren Craft Brew The Beer & Cider Academy The Cotswold Cider Company Twickenham Fine Ales Wrexham Lager

Catering Appliances/Equipment

Design, Interiors and Refurbishment 13b 200 149 190 204 20 68

EPOS Systems 15 79 25 37

7 64 38

Cellar, Dispense and Bar Equipment

101 198 48 66 157 50 92 3 82

105

Avani Solutions Brewfitt – Future of Dispense Clear Brew – The Beer Line Cleaning Professionals Co2 Gas Company

Cleaning Products/Services 119

P-Wave

Amaze Maintenance Catton Hospitality (S4Labour) Inn Control Chartered Accountants

Food (inc. wholesale) 136 60 108 96 95

22 69 70

EpOS Technology / Newbridge Software MemSec EPoS (Active Workspace) Tevalis Limited The Good Till Co

Finance, Accounting & Business Support

DCA Equipment Nelson Dish & Glass Washing Machines Supagrill / CPL Distribution UNOX UK Welbilt UK

120 110 125 62 109

A Blank Canvas Design Bar None Designs Benchmark UK Dialma Brown Global Upholstery Solutions President Blinds Taylor’s Classics

Addo Food Group Amoretti Anzco Foods Azuma Foods UK Cannon & Cannon, Great British Cured Meat Dr Schar UK Futura Foods UK Il Gelato di Ariela Loughnane’s Middleton Foods Pizza Si Roberts Bakery Speciality Breads The Hog House

93 40

The Real Soup Co / Zorba Delicacies Whole Ice / The Purple Cow

Gaming & Entertainment NB15 199 180 91 102 78 76 99

Bar Pong European Shuﬄeboard UK Home Leisure Direct Peeks Party and Christmas Quizcoconut Select Gaming Speedquizzing Weekly Quiz

Hot Drinks 54 138 72

Brodies 1867 / Segafredo Zanetti Caffe di Artisan Luxe Coffee Pensworth

Industry Support & Associations 246 12 127 36

BII Invest Northern Ireland Licensed Trade Charity (LTC) There’s a Beer for That / Britain’s Beer Alliance

Legal, Finance & Business Support 47 E-lta 91b Fidelity Payment 130b Roslyns

Marketing 47 63

10 Degrees C Just Peel

Outdoor Furniture & Signage 142 148 175 27

Charles Taylor Trading Crown Pavilions Marmax Products Smart Fire UK

Property 130a 146

6 106

Christie&Co Inn Places

Recruitment & Training

Spirits

234 HIT Training 90 Platinum Recruitment Consultancy 236 Star Pubs & Bars The Taste Table Wine & Spirit Education Trust (WSET)

Recycling & Energy Saving 74 112 98

Green Wing UK QCR Recycling Equipment Refood UK

Sauces and Snacks 84 85 89 67 26 94 111 86 29A 65 14 59 183 111a 46 144

Burts Potato Chips Claudias Kitchen UK Ember Snacks Hippeas Just Crisps Kettle Foods Love Corn Mr Singhs Sauce Olly’s Olives Pipers Crisps Quibbles Nibbles Savoursmiths Snaﬄing Pig Co The Biltong Company The Dormen Food Company / Halo Foods The Savanna

Soft Drinks 42 19

Fentimans Fever Tree

Karma Cola Thirstee Business

44 2 WSL 8 43 16 WSL 41 5 WSL 145 24 29

Cellar Trends Elephant Gin Locksley Distilling Co London Cocktail Company Manchester Gin Masons Yorkshire Gin McQueen Gin Pinkster Gin Poetic License Distillery Szicsek Palinka The Sweet Potato Spirit Company Warner Edwards Distillery Westerhall Rums UK

Technology 39 202 140 30 137 126 240 51 77 30 107

Bizimply Casio Cocktails Machine Deputy Dryphoon Impact Data Kobas Planday Sentle Tabology WRS Systems

Wine 58 WSL WSL WSL

8cento French Bubbles French Vines JBE Imports

plus many more...

PUB 18, London Olympia, 6—7 February 2018

LEARN THE TRENDS, MEET THE PEOPLE. 18 COME TO PUB Over 200 innovative suppliers // 20 insightful talks Hundreds of new products // 60 expert speakers Thousands of visitors from pubs around the UK PUB18 // 6â&#x20AC;&#x201C;7 February 2018 // Olympia London Register free to attend at thepubshow.co.uk/register The ONLY dedicated show for the UK pub industry

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