The South West's best festivals and events
season of adventures
Pub walks and special places to stay
beer school
Meet our brewing director and learn about this year's limited-edition beers
cracking crab Claw-some dishes and perfect wine pairings
I'm delighted to raise a glass and welcome you to our new St Austell Brewery magazine. We've called it The Local because we recognise the important role our historic brewery and estate of pubs play in the fabric of communities throughout the South West and beyond.
The Local is a curation of the brilliant things happening across our business, with stories about the fantastic people behind the scenes making it happen. The features in this first issue showcase the many strings to our bow, from our limited-edition cask beer collection to news about our latest pub refurbishments – perfect for those looking to book a weekend away this summer.
Foodies will enjoy our crowd-pleasing recipe for West Country korev mussels, while outdoor types will appreciate the recommendations for some brilliant South West Coast Path walks. We also provide top tips for pub-loving dog owners.
Find out more about how we're supporting the RNLI in its 200th year and about our Heart of the Community campaign which is raising money for life-saving defibrillators across the South West. We also share our latest sustainability initiatives and green ambitions for the future.
Our team will be appearing at lots of festivals this summer, so I hope you'll hunt us out for an ice-cold korev in the sunshine. Until then, whether you're in your local pub or visiting us for the first time, we hope you enjoy your experience and visit us again soon.
Kevin Georgel Chief Executive, St Austell Brewery10 Awards & accolades
Across the estate, our pubs have been bringing home the silverware.
18
RISING STARS
The refurbishment of a collection of our pubs has transformed them into stylish spots for a weekend away.
28 THE GOOD (dog) PUB GUIDE
Dogs are spoilt rotten when they visit our pubs – whether for a sit or a stay.
6 St Austell Brewery news
Cracking open the latest news, events and opportunities.
14 Festival fever
Sip a St Austell Brewery beer at these summer events.
24 walking up an appetite
Bolster the pleasures of a walk along the South West Coast Path by starting – and finishing – at a good pub.
32 a pint with george
Our brewing director George Young shares her “hops” and dreams for the brewery.
37 beers for summer
Surf's up with our seasonal beers for sunshine sipping.
38 cask club
Learn about the curation of innovative ales available to explore this season.
40 quality from grain to glass
The scrupulous processes our beers undergo before they reach your glass.
The succulent crustacean is the must-order on this season's menu.
St Ives fish merchant Matthew Stevens reveals the changing nature of fish species caught in Cornish waters.
66
Discover the numerous ways to explore the St Austell Brewery experience at our Cornish HQ.
44
As the RNLI commemorates its 200th anniversary, we celebrate a long and special association with the charity.
48 heart of the community
Our Charitable Trust campaign to install defibrillators at St Austell Brewery pubs has already saved two lives.
50 st austell brewery charitable trust
Latest news from our Charitable Trust.
51
Learn about the history and heritage of our brewery.
53 sustainability matters
Discover the key changes we're implementing to reach our sustainability goals.
How to recreate the crowd-pleasing pub classic in your own kitchen.
Copyright © 2024 St Austell Brewery. All rights reserved. The contents of this magazine are fully protected by copyright and may not be reproduced without permission. The Local is produced for St Austell Brewery by saltmedia.co.uk Disclaimer While every effort has been made to ensure that adverts, details and articles appear correctly, St Austell Brewery cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. The views expressed in this publication are not necessarily those of its publisher or editor.
NEW LOOK – SAME PROPER IPA
Have you spotted our new-look Proper Job at your local pub or supermarket yet?
The inspiration behind the rebrand –which features a new typeface and Proper Job's iconic green colour – was to blend the craft and heritage of brewing with contemporary relevance.
When it launched in 2006, Proper Job was one of the first IPAs to hit the UK's mainstream beer scene and it has become one of the country's most recognised and award-winning premium ales. Packed with vibrant citrus, pineapple and resinous flavours, it's expertly balanced with a crisp, bitter finish.
Laura McKay, St Austell Brewery's marketing and communications director, said: ‘Proper Job is a famous Cornish phrase meaning “a job well done”. Just like its name, we've spent over a year perfecting the beer's new look and testing it with beer drinkers and fans of the brand.
‘Our investment in the brand is all about honouring our loyal drinkers with a design that doesn't stray too far from its roots, while also reaching new audiences with its fresh look and feel. There's absolutely no change to the much-loved IPA's recipe.’
Did you know we run a chef apprenticeship scheme in partnership with colleges across the West Country (including Cornwall College Group, Truro & Penwith College, Exeter College and Bath College)?
Roles are available in our pubs across the region and candidates of all ages can apply – from school leavers to those seeking a career change. No prior experience or minimum qualifications are required, just an appetite to learn.
Early careers manager Jon Kelley said: ‘Quality training is at the heart of staff retention. We're looking to invest in at least 30 new chef apprentices this summer, offering them hands-on experience and industry mentorship with a formal qualification on top. Keep an eye on St Austell Brewery social channels for more information.’
One such apprentice is Jacob Williams, who works at the Punchbowl & Ladle in Feock. He will be joining St Austell Brewery's first group of senior chef apprentices this summer having recently completed his Level 2 qualification. He said: ‘I'm given the right amount of time to learn and gain practical skills, all while being paid. The support I have available to me from across the business has been great too. I hope to stay with St Austell, progress through to Level 3 and Level 4 and eventually become a head chef.’
Chef apprenticeship graduate Brendan Penwarden
The South West's only pre-16 hospitality academy – a collaboration between St Austell Brewery and Cornwall College St Austell – welcomed its first cohort in 2023 (pictured above). The Fowey River Academy students are now halfway through their first year.
Students from local schools who enrol on the GCSE Catering and Hospitality course will benefit from learning about the latest trends, techniques and resources in the industry, including regular demonstrations from our chefs and contact with St Austell Brewery food suppliers across the South West.
Jon Kelley, St Austell Brewery's early careers manager, said: ‘It's fantastic that we can offer these young people a headstart. This course is designed to enable them to step more easily into an apprenticeship when they finish school, helping them to build a career within our region's thriving hospitality sector.’
David Atkinson-Beaumont, college head of campus and group lead for pre-16 courses, said the programme offers students ‘a tremendous educational experience’
Year 10 student Bradley Cross is one of the inaugural intake. He said: ‘This opportunity allows me to meet new people, have fun and learn more about the company. The qualification will help me decide my future career.’
To find out more scan the QR code
The Harbour Beer House, a new venue in the village of Charlestown and joint venture between north Cornwall's Harbour Brewing Co. and St Austell Brewery, opens its doors in June 2024.
The building, previously known as the Harbourside Inn, has undergone a transformational refurbishment after suffering extensive damage following a fire at the Pier House (next door) last January.
This new venue will be a go-to for cracking beers from Harbour Brewing Co. and St Austell Brewery, with a side order of freshly made pizzas. Beer lovers will also be able to pick up interesting take-out drinks from breweries across the South West and beyond.
Eddie Lofthouse, founder of Harbour Brewing Co., said: ‘We’re looking forward to bringing the Harbour brand to life in this new venue, and what better location than Charlestown?’
Helen Sprason, area manager for St Austell Brewery, said: ‘It’s exciting to work with Harbour to introduce a new experience for Charlestown.’
The Pier House – also owned by St Austell Brewery – will reopen its doors this summer following a major refurbishment.
Across the estate, our pubs have been bringing home the silverware
We were thrilled to be crowned Best Accommodation Operator at The Publican Awards 2024 – the pub industry's equivalent to the Oscars – during an awards ceremony in London hosted by comedian Tom Allen.
Chief executive Kevin Georgel said: ‘This recognises all the hard work and commitment from our operations team and wider support teams, as we strive to make our pubs the best they can possibly be while delivering great experiences for our guests. It's been a huge team effort, and I couldn't be more proud.
‘From coastal spots and rural escapes to city breaks, we have a wonderfully diverse estate. We are continuing to make significant investments into our pubs and our accommodation offer as it's an extremely important part of our business. Providing the very best experiences we can for our guests, all year round, is right at the heart of that.’
We have invested millions in refurbishing our accommodation over the past four years. Earlier this year, one of our biggest pub transformations to date – the Masons Arms in Branscombe, Devon – was named in the Sunday Times 100 Best Places to Stay in the UK.
Congratulations to our brewing director George Young, who has been awarded two prestigious accolades.
She was named Brewer of the Year at the 2023 British Guild of Beer Writers Awards and was presented with the Roger Ryman Lifetime Achievement award at Brewers Congress. The latter recognises brewers who have shaped the industry and strengthened the UK brewing scene. The award is especially poignant for George as it's named in memory of St Austell's late head brewer, her long-time friend and predecessor.
Read more about George on page 32.
Congratulations to Joe Baker who was awarded Apprentice Brewer of the Year by Hospitality Industry Training (HIT) for his work with St Austell Brewery.
Joe had a phenomenal year, not only passing his course with high marks but also producing his own beer. Average Joe! (4.5% ABV) is a sweet amber ale with floral and berry flavours, complemented by malty caramel notes. It was picked up by Wetherspoon and sold through 800 of its pubs at its autumn real-ale festival. Joe explains: ‘I decided to make a sweet, sessionable beer I'd like to drink.’
Over the past decade, we have worked with other leading brewers, HIT and Nottingham University to build a prestigious Level 4 Apprentice Brewer programme. The business currently employs 94 apprentices on 26 different courses – around five per cent of its total full-time employees.
The inspirational achievements of pubs and people at St Austell Brewery's 44 managed houses were celebrated on January 23 at our annual Managed Pub Awards, held at the Oystercatcher in Polzeath.
The Harbour Light in Paignton was named overall Pub of the Year and Newquay's the Great Western Hotel was voted Most Improved Pub. The Mill on the Exe (assistant manager Charlotte Gooding and general manager Mike Collins pictured above with external relations director Piers Thompson), the Masons Arms in Branscombe, the Lifeboat Inn in St Ives and the Fort Inn in Newquay also took top gongs.
A series of ‘Player's Player’ awards were given to general managers who have gone the extra mile and Gareth Head, general manager at The Crabshell in Kingsbridge, received a Best Newcomer award.
We're delighted to have been awarded BII Sustainability Champion status for both our managed estate of 44 pubs and the work at our head offices in St Austell and Warmley. The award is given to those in the hospitality sector who've gone above and beyond to demonstrate their commitment to running an environmentally friendly business. Read more about our sustainability goals on page 53.
George Young winning Brewer of the Year, presented by Andy Slee, CEO of the Society of Independent Brewers (SIBA)
The Cornish Arms, run by husband-and-wife team John and Emma Hooker, has scooped second place in the prestigious Estrella Damm Top 50 Gastropubs list. The pub in Tavistock has continued to move up the rankings over the years for its top-quality cooking.
The list is compiled by 100 industry professionals, who concluded that ‘The Cornish Arms is a gastropub that serves the simplest of food crafted with the highest care ... unpretentious, mouth-watering dishes, featuring superb local produce.’
The Cornish Arms has scooped a slew of accolades, including Michelin Bib Gourmand status (2014), Food Pub of the Year at the annual St Austell Estate Awards, Chef of the Year in the Trencherman's Awards (2015) and, most recently, Best Dining Pub at the Food Reader Awards (2023).
John says: ‘We thought we were taking on a great pub in our hometown that we would want to visit ourselves That it's turned into this gastronomic destination is mind-blowing.’
The Castle Inn, on the fringes of Dartmoor, was crowned Pub of the Year at the 2023 Devon Tourism Awards – its third gold accolade in a year (it also won gongs from Taste of the West and the Food Drink Devon awards).
Hannah Mayne and Jared Lothian (pictured below) took on the tenancy in January 2019 and claim their success is down to ‘creating a comfortable environment where it doesn’t matter if people arrive soaking wet or with a soggy dog – they can come in and have a pint. But if people want to bring someone for a special getaway, this pub is that multifaceted place.’
The pair have overhauled the 16th-century pub, retaining its ambience and adding a mix of elevated and classic dishes and 13 guestrooms. In summer, its roomy garden features tents and an outdoor bar.
Various dates and venues in Devon and Cornwall from May to September
This pop-up beach club will tour top tunes and maximum vibes to stunning South West locations. Headline acts include Scouting For Girls, the Saturday Night Ibiza Orchestra and DJs
Chris Moyles and Craig Charles. Airstream bars will serve drinks including our signature lager korev.
Watergate Bay May 24-26
Croyde Live July 19-20
Polzeath August 16-17
St Agnes August 23-25
St Agnes Live
August 30-31
Croyde September 6-7
Chew Magna
September 13-14
sky-bar.co.uk
May 31-June 2, Scorrier House, Redruth, Cornwall
Staged against the backdrop of Scorrier House on the outskirts of Redruth, this family-friendly event has been described as 'the most rambunctious garden fête'
The Darkness, Soul II Soul, The Stranglers and Bez are booked for 2024.
greatestatefestival.co.uk
June 6-8, Wadebridge, Cornwall
Three days of prize-winning livestock, exciting main-ring acts, local produce stalls and fairground rides. Keep your eyes peeled for members of the Royal Family, government ministers and (best of all) the St Austell Brewery bar.
royalcornwallshow.org
Various dates in June and July, The Eden Project, Cornwall
We're proud to be an official partner of these live outdoor music events in this spectacular setting. This year’s biome-backed stars include:
Crowded House June 12
JLS June 13
Fatboy Slim 15 June
Suede and the Manic Street Preachers June 29
Rick Astley and The Lightning Seeds July 3
Tom Grennan July 5 edensessions.com
June 15-16, Watergate Bay, Cornwall
A free family weekend of whale theatre, aerial performance, dance, music and creative workshops – plus a 13-foot roaming puppet named Eko. watergatebay.co.uk
June 21-23, Croyde, north Devon
The three-day celebration of surfing marks its quarter-century in 2024 with watersports displays, family-friendly activities, local food and drink, and live music. Acts include James Bay, Caity Baser, Circa Waves, ADMT and Aswad. goldcoastoceanfest.co.uk
July 5-7, Boconnoc, Cornwall
From cacao ceremonies to wild swimming and international headline acts, this inaugural music and wellbeing festival will take place in the environs of the Boconnoc Estate. Morcheeba will lead the musical entertainment.
paradhis.co.uk
July 6, Scorrier House, Redruth, Cornwall
Cornwall Air Ambulance's one-day blue-light festival celebrates the hard work of the Duchy's vital emergency services. Meet Air Ambulance paramedics and pilots, as well as teams from Devon & Cornwall Police, Cornwall Fire & Rescue Service, RNLI and Cornwall Blood Bikes. All this plus live music, children's entertainment and local food traders.
cornwallairambulancetrust .org/helifest
norfolk and devon gone wild
August 8-11 (Holkham Hall, Norfolk) and August 22-25 (Powderham Castle, Devon)
You'll have to earn your pint at the UK's ultimate family adventure. Action-man Bear Grylls' festival gives visitors the opportunity to build survival shelters, mount commando paintball ambushes and learn skills from camouflage painting to tying knots.
gonewildfestival.com
August 9-17, Falmouth, Cornwall
This is an opportunity for sailors and landlubbers alike to enjoy family-friendly daytime activities – from fairground rides to an RNLI fun day – and evening events including music and a spectacular firework display.
Sailing Week, meanwhile, delivers seven days of fleet racing for yachts and dayboats in the expansive waters of Falmouth Bay and the Carrick Roads. While visiting, be sure to drop in for a pint at our harbourfront pub the Chain Locker.
falmouthweek.co.uk
in the park
August 23-25, Port Eliot, St Germans, Cornwall
McFly, Paloma Faith and Busted will take to the stage at the magnificent Port Eliot Estate.
tunesfestivals.com
little orchard
September 13-15, Healeys Cyder Farm, Cornwall
A charming Cornish party with live bands, a silent disco, BBC Introducing stage, camping and glamping, plus a huge range of delicious ciders (plus beers) from across the UK. The line-up includes Levellers, The Wurzels and Land of the Giants. cornwallciderfestival.co.uk
November 30
Save the date for autumn St Austell Brewery, Cornwall
This is our own beer festival – and Cornwall's biggest. The Victorian cellars are transformed into a venue with five bars that feature over 100 beers from numerous breweries, as well as plenty of live music.
Last year's event welcomed over 2,000 revellers from across Cornwall and beyond and raised £20,000 for the St Austell Brewery Charitable Trust.
The refurbishment of a collection of our pubs has transformed them into stylish spots for a weekend away. Food Lifestyle editor Jo Rees visited the Rising Sun in St Mawes and the Harbour Inn in Porthleven to try them out
Agetaway on the Cornish coast is always an effective way to rejuvenate mind, body and spirit. Yet, once you start Googling accommodation options, it soon becomes clear that unless you want to spend a fortune on a fabulous boutique hotel stay, you're in the territory of Airbnbs (and doing your own washing up) or pub rooms which can lack wow factor. So it was delightful to visit newly refurbished the Rising Sun in St Mawes and Porthleven's the Harbour Inn to discover a new kind of accommodation with the style and spoily extras of a smart hotel but all the casual comforts of a homely pub.
Location is everything, and the Rising Sun's harbourside position is pretty unbeatable. To draw back the bedroom curtains in the morning and peer through olde-worlde windows at the St Mawes ferry puttering through glassy waters on its way to Falmouth is a fabulous way to greet the day.
Happily, inside the pub is as delightful as its views, thanks to a refurb that's transformed the bedrooms into spaces as luxurious as anything you'll find in a chic hotel. Super-king-size beds, crisp high-thread-count linen, quirky picture walls of carefully chosen prints, and contemporary bathrooms decked out in richly-coloured tiles and high-spec fittings tick all the boxes.
Guests are also treated to quality extras such as a coffee-pod machine, a fridge containing fresh milk, Tea Pig teabags, gourmet snacks, a Roberts radio and fluffy robes.
However enticing it is to stay indoors and luxuriate in these comforts, heading out to explore is clearly encouraged. Dryrobes hang in the wardrobe (ready to wrap yourself in after a dip in the sea) while OS Maps, walking guidebooks and a useful sheet of recommended things to do lure guests to the great outdoors.
Attractions at St Mawes include a stroll to the village's Tudor castle: just follow the sea wall beyond the harbour, past sweetie-coloured thatched cottages and gardens lush with the succulents and palms that only the gentle climes of this southerly spot can sustain. In season, walkers are rewarded by finding the Bear Cornwall coffee van in the Castle's car park, where speciality-grade flat whites and Da Bara Bakery's famed cinnamon buns await.
Being on the South West Coast Path, there are lots of good walks nearby, accessed both by foot from the pub and after hopping on the tiny ferry to Falmouth. As dogs are welcome to stay in some rooms – and are well provided for – putting Fido in kennels for the weekend is unnecessary.
Fal River cruises are another way to explore the tributaries and waterways of this environment, while keen gardeners will enjoy catching the King Harry Victorian-era chain ferry to visit the National Trust gardens at Trelissick on the far bank.
‘Dogs are welcome so Putting Fido in kennels for the weekend is unnecessary’
Of course, walking and adventuring requires sustenance and, although St Mawes is favoured with plenty of decent dining spots, visitors don't need to leave the pub for great cooking, fine wines and well-kept beer. Replenish a day's swimming, stomping and exploring with soul-nourishing dishes such as steak, beef shin and Tribute Ale pie with mash and veggies, or celebrate the harbourside location with the likes of pan-fried whole lemon sole with capers, brown butter and turmeric-poached potatoes. Vegan alternatives such as banana blossom “fish” and chips ensure everyone is gratified.
The Rising Sun team have just finished building new standalone suites behind the pub. Each has bedrooms, a sitting room, a bathroom and its own entrance to provide all the privacy of a holiday cottage but with the facilities of a pub stay: gourmet breakfasts, roaring fires in winter, a well-stocked bar, and a restaurant with windows that are pulled back in summer to merge with the sea-facing patio for an inside-outside dining experience.
An hour further down the peninsula on Cornwall's south coast, Porthleven delivers fishing village vibes with a different aesthetic. Its Harbour Inn is appropriately named, sitting right on the edge of the waterfront of the most southerly port in Britain, where it captures the romance of Cornwall's maritime tradition with more than a hint of seafaring adventure.
Like the Rising Sun, this ancient pub has been refurbished in the St Austell family style, while retaining its own maritime identity. Seaside blues, wooden beams, Cornish granite and stone walls and artwork that references adventures on the high seas have a historic vibe.
The theme runs through the 15 guestrooms, despite each having its own unique vintage furniture, soft furnishings and imagery. Some also have views of the turquoise waters of the harbour from bay windows where guests can lounge in leather armchairs and watch the boats head out to sea.
Downstairs in the large open bar and restaurant, ramblers, dog walkers, tourists and families mingle in a cheerful pub environment, which includes a crackling fire, pool table, TV for sports games and diners enjoying good food.
In summer, guests also spill out into a covered courtyard and harbourside seating area where casual feasting and sipping comes courtesy of the pub's hut serving woodfired pizza and chilled beers.
The Rising Sun and the Harbour Inn are just two of the St Austell Brewery pubs that have enjoyed a stylish refurb. Also check out the Masons Arms (left) in the picturesque village of Branscombe, south Devon, which The Sunday Times recently included in its list of best places to stay in the UK, and 17th-century the Old Success Inn at Sennen Cove, Cornwall, with its turquoise waters and beach beloved by surfers.
Bolster the pleasures of a walk along the South West Coast Path by starting – and finishing – at a good pub. Try this Paignton-to-Brixham walk (which can also be a circular route) then turn the page for walking weekend inspo
Occupying a scenic spot on Paignton's waterfront, the Harbour Light is in a prime position for lunch with sea views. Kick off waterside wanderings with something appropriately piscatorial – the menu often includes the likes of local fish in St Austell beer batter or seafood sharing platters. Not in the mood for fish? Choose from a number of reimagined pub classics – the menu changes on an almost weekly basis –paired with a pint of one of our award-winning ales. harbourlightpaignton.co.uk
to Brixham
5.8 miles (around 2.5 hours)
Moderate walk, featuring coast, towns and woodland
Fuel up for this stroll with brunch at the Harbour Light in Paignton. If you're planning to walk back via the same route to enjoy the stunning views from the opposite direction, head to the Old Market House in Brixham for supper.
Those preferring to linger longer over dinner and enjoy a glass or two from our selection of fine wines and house ales – and perhaps a well-earned dessert – could always catch a bus back from Brixham to Paignton.
Leave the Harbour Light and head left round the harbour on Roundham Road. The harbour, created in 1838, has been used to transport everything from cider and giant pole cabbages to smuggled contraband. Today, its focus has shifted to seafood and leisure boats.
Turn left into Cliff Road and follow the road towards the coast, where you'll pick up the South West Coast Path.
The walk round Roundham Head takes you from shipwrecking rocks along winding paths to the promenade path above the safe sands of Goodrington Beach.
At the end of the beach, the path is joined by the railway line. The two meander and intertwine to Broadsands Beach – the railway viaduct is a particularly impressive overlap. At Broadsands, quaint beach huts line a promenade that arches around the red-sand bay.
The walk continues to Elberry Cove, a pebbled pocket of paradise said to be a favourite bathing site of the novelist Agatha Christie. From here, woodland abundant with salt-resistant sycamore trees limits the sea views to tantalising glimpses until you reach the secluded shingle idyll of Churston Cove.
Trees hug the coastline a little longer, before eventually giving way to the outskirts of Brixham. Follow the Coast Path through Battery Gardens to Brixham Harbour, where you'll find the Old Market House on The Quay. 1 2 3 4 5 6
It's easy to enjoy great views of Brixham's picturesque harbour thanks to two floors and extensive outdoor seating at the Old Market House (above).
Reward your rambling with a taste of the terroir – the menu here is a real showcase of locally sourced food and includes the freshest fish along with succulent West Country meats. Be sure to pair your pick of the dishes with hand-selected fine wines or a St Austell Brewery beer. And whether you plan to walk off dessert or waddle to the bus, the tempting puddings are worthy of indulgence.
oldmarkethousebrixham.co.uk
We've partnered with the South West Coast Path Association (SWCPA) to protect, care for and champion the South West Coast Path, a long-distance footpath that enables around nine million visitors to access 630 miles of the stunning South West coastline – from Minehead in Somerset to Poole Harbour in Dorset.
As part of our commitment, we've become a triple Business Mile Maker. We're also the headline sponsor for its Every Mile Matters fundraising campaign. Plus, 18 of our managed pubs along the path have become Way Makers and act as stamping points for the South West Coast Path Passport, a scheme designed to encourage walkers to venture further and collect stamps. Support SWCPA's vital work in protecting the local wildlife and add extra impetus to your own intrepid trekking by purchasing a Coast Path Passport via the South West Coast Path website.
The majesty and wildlife of the South West Coast Path around Sennen Cove and the fishing village of Mousehole make them ideal bases for waterside walks in Cornwall
TO PENDEEN
9.1 MILES (AROUND 3.5 HOURS)
Moderate walk featuring coast and countryside
This scenic walk packs in Pendeen lighthouse, Cornwall's mining and Bronze-age heritage, plenty of fauna and flora, breathtaking views and the sands of Gwenver Beach, with tantalising views of the Isles of Scilly on a clear day.
4.7 miles (around 2 hours)
Challenging walk featuring coast and countryside
A walk through the fascinating coastal countryside that has inspired novelists and painters, through a nature reserve and the remains of Victorian market gardens, to the sheltered rocky beach and harbour at Lamorna Cove.
A historic pub overlooking one of the finest coastlines in Cornwall, the Old Success Inn (above) is a bolthole with bells on. Charming suites, rooms and apartments are a stone's throw from the sandy beach so sea, sustenance and sleep are within just a few steps of each other. If the salty breeze rouses the pescatarian in you, the menu won't disappoint: squid and prawn linguine and West Country mussels in lobster and dill sauce are just a couple of the ocean-borne options.
oldsuccess.co.uk
Scan the QR codes for detailed guidance on each walk
In the heart of Mousehole, opposite the harbour, the Ship Inn (above) is a cosy haven for bedding – and chowing – down between walks. Stylish nautical rooms are made all the more calming by the sound of boats bobbing in the water beneath the windows. Walk early to be back in time for a full Sunday roast, with vegan and vegetarian options that include apricot and chestnut roasts and brie, beetroot chutney and kale pastries.
shipinnmousehole.co.uk
Dogs are spoilt rotten when they visit St Austell Brewery pubs – whether for a sit or a stay. Here's what their human chums need to know
1
2 Dogs are welcome at every single one of the 44 pubs in our managed estate, so humans can enjoy a pint or a gin and tonic while Rover gets access to a water bowl, dog biscuits and, quite often, a roaring fire to stretch out in front of.
We make dog beer! Proper Dog is the non-alcoholic, non-carbonated canine equivalent of Proper Job IPA and a delicious way to pamper your pooch. It's so tasty it'll keep them occupied while you scoff your bar snacks in peace.
Some of our pubs are especially Fido-friendly as they're in exceptional dog-walking territory. Check out the following:
Chain Locker, Falmouth
Oystercatcher, Polzeath
Blue Ball, Lynmouth
Masons Arms, Branscombe
Harbour Inn, Porthleven
Port William, Tintagel
Hope and Anchor, Hope Cove
Old Success Inn, Sennen Cove
Globe, Topsham
Wellington, Bristol
All our pubs with rooms have at least one dog-friendly bedroom where humans and their four-legged friends can stay the night. They're equally as comfortable and glamorous as other rooms, but have easily washable floors and come with water and food bowls, a tennis ball, poo bags, Proper Dog beer and treats.
5
There are a number of ways to prepare your dog for a positive pub experience. If they're a puppy or a rescue, start slowly by visiting for a short drink instead of a meal and choose a quiet corner where your pooch won't be petted by customers. As they get used to the pub environment, extend the length of visit. Pub gardens are a great way of introducing dogs to pubs as the outside space makes them feel calmer. Taking your dog's blanket for them to lie on can also make them feel more at ease, as can treats that take a while to chew.
Our brewing director George Young shares her “hops” and dreams for St Austell Brewery
WHEN DID YOUR OBSESSION WITH BEER BEGIN?
When I was a university student studying biotechnology at King's College London. We used to visit lovely pubs by the river and enjoy real ale. I learnt about brewing as part of my course – brewing is all about biotechnology. I then did a masters in brewing and distilling at Heriot-Watt University in Edinburgh. Beer is the passion that gets me out of bed every day – there's nothing like the satisfaction of making beer for people to enjoy.
HOW DID YOU END UP AT ST AUSTELL BREWERY?
My journey began when I worked in a small microbrewery (Smiles Brewery) in my hometown of Bristol. It was a very hands-on job which included tasks like digging out the mash tun. I then moved to a research organisation which ran an experimental brewery; we did research for major brewers including product development and hop-variety trials. Then I went to Fullers to become a production brewer and subsequently its production director. Somewhere in the middle I was also a secondary school teacher – I have eclectic skills!
‘There's a feeling at the brewery that you can't bottle: a sense of pride and of everyone working together’
WHAT'S IT LIKE WORKING AT ST AUSTELL BREWERY?
St Austell appealed to me because it's a family-owned, independent brewery. You feel part of a family and you're listened to and looked after. There's a feeling at the brewery that you can't bottle: a sense of pride and of everyone working together towards a common goal.
When I started working for the company in 2019, my role was as head brewer for Bath Ales (which St Austell Brewery acquired in 2016) at its brewery in Warmley, on the outskirts of Bath. I took on the role of brewing director for St Austell Brewery the following year, after the untimely passing of Roger Ryman (who had been brewing director since 1999). Since then, I've overseen brewing at St Austell Brewery and up in Warmley. During this time, we've commissioned a new canning line and launched a permanent cask beer: Anthem British pale ale.
WHAT ARE YOU ESPECIALLY EXCITED ABOUT AT THE BREWERY RIGHT NOW?
We have a small batch brewery where all our brewers (including those at our brewery near Bath) get to put forward beers they want to make for Cask Club. The scheme runs from March to the end of November and supplies member pubs with a different beer every week (read about this season's Cask Club beers on page 39).
It's our chance to push the boundaries in terms of beer styles, and to blend styles together to create something entirely new. The brewers have free rein – they even get to come up with the name of the beer.
Our brewers also have the opportunity to create beers for the public to drink at our charitable Celtic Beer Festival in November (see page 50).
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As part of a team, I helped set up our brewing apprenticeship scheme in collaboration with the International Centre for Brewing Science (ICBS) at the University of Nottingham.
During the course, participants gain skills in brewing, packaging, quality control and much more through practical, hands-on experience mixed with academic lessons at the university. We also run an engineering apprentice scheme aimed at people of all ages, and we're proud to offer full-time salaries and employee benefits.
Alongside updating our packaging line, we're investing in new kit to keep up with demand for a number of our products.
At St Austell we've got some new bright tanks for Proper Job – something that's very exciting for us brewing geeks! We've also got some new dual-purpose vessels (DPVs) in which we can ferment and condition more of our beer to meet demand.
Stout is having a real moment right now, and we'll be releasing a Christmas edition in response to that – read all about it in the next issue of The Local
Lower ABV beers are rising in popularity, and people are also seeking out more interesting flavours in beer; it's always a challenge to produce those naturally rather than by adding fruit concentrates or by other artificial means.
At this time of year, I'll go for one of our latest seasonal beers and finish an evening with an Anthem.
Creating limited-edition ales with a seasonal leaning is one way we can make great-tasting cask beers while having a bit of fun with a specific concept – this year we've chosen
Our brewing director George Young says: ‘We've named the beers after iconic songs and created a playlist for each one (which you can follow by scanning the QR code on the pump) so pub-goers can keep grooving long after last orders.’
Emblematic of the California sunshine and the sounds of the sea, Surfin' USA was our first seasonal of 2024. We treated pub-goers to a juicy, tropical 3.4% session IPA packed with
punchy American hops such as Citra, Simcoe and Mosaic, which contributed to the wave of soft fruit flavours.
Five pence from every pint sold was donated to the Marine Conservation Society. We're proud to have raised over £2,000.
Coming up is Summer Sun (named after the 1999 hit single by Scottish band Texas), a pale 4.5% fruity summer blonde ale with floral and citrus notes.
Summer Sun will be in pubs from July 1 and five pence from every pint sold will go to the RNLI in celebration of the charity's 200th anniversary.
St Austell Brewery's seasonal beers are available in select pubs across the UK.
Our small batch brewery is where our team craft limited-edition cask beers and collaborate with small breweries. Here's the round-up of the innovative ales you can taste this season
We've long championed cask ale. It's our national drink, the freshest and most natural beer on the bar, and only available in pubs.
Even the most popular beers – the ones that seem to have been around forever – were invented at some point and many of St Austell Brewery's flagship beers, such as Tribute pale ale, started out as experimental small-batch releases.
That's the reason we give our brewers the space to innovate and create limited-edition beers; you never know which one might turn out to be a future classic. Cask Club is how our customers get to try these boutique brews at select pubs and we love getting their feedback.
Everything about cask beer is unprocessed and the result of raw, quality ingredients. Cask beer is a living product which is unpasteurised and unfiltered – unlike kegged beer. While the latter is filtered and force-carbonated, cask beer is naturally conditioned and undergoes a secondary stage of fermentation inside the barrel to let the character and flavours of the brew develop as it ages. It's the reason cask beer has that undeniably fresh taste when compared to other beers.
The possibilities of flavours and styles are almost endless when making beer in this way and can result in drinks as diverse as citrusy pale ales, malty bitters and chocolatey stouts.
Our brewing team employ novel and intriguing methods and this year's Cask Club line-up features a range of beer styles, strengths and collaborations. The season kicked off in March when small batch manager Barnaby Skerrett used AI to write a beer recipe, resulting in Hand Brewed by Robots. In May, brewer Anthony Plum created Last of the Jed IPA (released on May the 4th, of course).
June 7
Bosvena Braga
3.5% mild weissbier, brewed by Luke Richards
June 14
Resolution Island
4.8% New Zealand pale ale, brewed by Tom Bryant
June 28
Super SMASHbro 5% Sabro Smash, brewed by Barnaby Skerrett
July 5
Malty Dimensional 5% red IPA, brewed by Mike DeCarvalho
July 12
Home Run (Steiner collaboration)
3.4% session American pale ale, brewed by Mat Henney
July 26
Talk of the Town
‘Anthony Plum created Last of the Jed IPA (released on May the 4th, of course)’
4.2% traditional English ale, brewed by Joe Baker
August 2
Franklin
4.5% hopped porter, brewed by Will Ekins
August 9
Super Critical
5.5% liquid hop DIPA, brewed by Barnaby Skerrett
August 23
Tereba Nessa
4.8% brown ale, brewed by Andy Routledge
August 30
Goalies Choice
4% bitter, brewed by Sebastian Powell
September 6
Piney the Elder
4.5% spruce IPA, brewed by Felix Granell
September 20
Rye Always Me?
4.2% rye harvest ale, brewed by Lee Reed-Bennett
Find limited-edition Cask Club beers at select pubs (scan the QR code) and the St Austell Brewery Visitor Centre – see page 66.
We know how important it is that every sip hits the spot, which is why our cask beers go through scrupulous processes before reaching your glass
We buy as much Cornish barley as possible: robust varieties that grow well in this area of the country. The east coast is especially good for growing. We're hugely fortunate to have local farmers who want to grow barley specifically for us, and we value those relationships.
All barley must be malted before being used to make beer. The process involves three steps: soaking (or steeping), germinating, then heating (which produces its final colour and flavour). One of our major malting partnerships – with Simpsons Malt – goes back to 1861.
We source hops from a number of suppliers but many come from Charles Faram in Malvern. We support their Hop Development Programme, a pioneering project that has seen them discover agronomically sound and exciting new hop varieties. We work closely with them to find hops with varying characteristics to suit our different beer styles.
The addition of Cornwall's super-soft water enables us to make our high-quality beers. At our brewery in Warmley near Bath, where the water is harder, we have a machine to remove the minerals from the hard water in order to achieve the same quality.
‘Our beers undergo 101 tests before they leave the brewery’
Our beers undergo 101 tests before they leave the brewery. These include checks on ABV, colour, aroma, pH, clarity, original gravity and flavour. Our in-house team (including the brewers) do this testing with a quality control team of five at St Austell and three at our brewery in Warmley near Bath.
Not only is cask beer our national drink, but it's also a live product and so it needs to be well looked after when it leaves the brewery. Our trade quality team visit our 160+ pubs throughout the year to carry out our cask beer Master Cellarman scheme.
Each site is visited at least three times each year – always unannounced – to check the cellar management by the pub team is the very best it can be. That includes ensuring the beer is ‘put to bed’, the temperature is checked and correct in the morning, and glassware is washed effectively to ensure drinks are served in the best condition possible.
Listen to our cask conversations and dive deeper into our process of crafting quality beers.
The apple trees are bursting into blossom, the birds are in full voice and deer roam the orchards at Somerset's Myrtle Farm – all welcome signs of warm summer days ahead. It's also time for the Thatchers orchards to receive the five-star treatment, because happy apples make better cider.
The team make cider with love. That's why they don't grow just eight types of apple, they grow 458, turning them into refreshing drinks using a craft they've spent four generations perfecting. It's this attention to detail that results in perfect pints of Thatchers Gold, Thatchers Haze, Thatchers Apple & Blackcurrant and Thatchers Blood Orange (and bottles of Thatchers Zero) being served at St Austell Brewery pubs.
The family has been working in partnership with nature for 120 years, giving five-star treatment to the supporting cast of cidermakers – from the worker bees pollinating the trees to the insects enriching the soil. They've planted over 158,000 trees, added beehives to every orchard (making every orchard bee-friendly with the help of the Bumblebee Conservation Trust), use regenerative farming methods, are enhancing biodiversity with wildflower areas, and built a five-star hotel for wildlife.
Thatchers cider is made using 100 per cent renewable electricity and, with 3,500 solar panels, there's plenty of juice created at the farm. Even the apple left over from juicing is converted into green energy.
In the mill, new technology has been installed to capture the CO2 created in the fermentation process, using it to give the cider bubbles. Packaging is regularly upgraded too: plastic has been replaced by sustainably sourced card since 2016, and lighter cans save the equivalent of 5.9 million cans each year. Even the washing of kegs and fruit involves reusing and recycling to save water consumption, and the team have switched to electric forklifts and LED lights.
Thatchers may be zooming down the road to net zero, but cider lovers can sit back and relax knowing the cider they're sipping is as good for the environment as it tastes.
‘giving five-star treatment to the supporting cast of cidermakers’
‘we have team members who volunteer and help save the lives of those in perilous conditions’
As the RNLI commemorates its 200th anniversary, we celebrate a long and special association with the charity
For 200 years, RNLI volunteers have been saving people at sea and we're proud of our longstanding links to the brave men and women who carry out the remarkable rescues.
Not only are some of our pubs named after RNLI lifeboats but, over the years, many of our landlords and team members have shown incredible courage in their roles as volunteers, at times risking their own lives to take part in rescues. To this day we have team members who volunteer with the charity and help save the lives of those who find themselves in perilous conditions off the coast.
One of the most poignant stories in our long association with the RNLI is that of Charles Greenhaugh, who lost his life in the Penlee Lifeboat Disaster of 1981. Charles was a 46-year-old landlord at the Ship Inn in Mousehole where he lived with his wife and three daughters.
On December 19, 1981, at 8.12pm, the Penlee lifeboat, Solomon Browne, was launched to go to the aid of Union Star, a stricken cargo ship caught in heavy seas and hurricane-force winds off the Cornish coast. A dozen men answered the call for crew, but only eight were needed for the rescue.
Knowing how difficult it would prove to carry out the mission under such severe conditions, coxswain William Trevelyan Richards chose the best men for the task. Among them was Charles Greenhaugh, who had only joined the Penlee crew two years prior.
Tragically, contact with the lifeboat was lost at 9.22pm and in the days that followed wreck debris was washed ashore.
The Penlee Lifeboat Disaster was the last time the RNLI lost an entire crew in action. Every year, on December 19, the Christmas lights at Mousehole are dimmed between 8 and 9pm – in memory of the eight crew of Solomon Browne and eight Union Star passengers and crew who lost their lives – leaving only a cross and angels shining across the village and out to sea.
Defence Secretary John Nott, who was MP for St Ives in 1981, told the press at the time: ‘They were eight brave men – heroes who gave their lives to save others.’
We count ourselves lucky that so many of our pubs are situated in coastal communities and, consequently, are often sought out as meeting places for RNLI crews, supporters and fundraisers.
Our Port William pub, for instance, overlooks Trebarwith Strand Beach and the team often witness incredible lifesaving efforts by the RNLI, including instances where people have been rescued from the rising tide or a rip current.
Over the course of 2023, the Tintagel pub gave £5,000 to the charity, £2,300 of which was raised by the local community with the balance donated by the brewery.
‘Our Port William pub overlooks Trebarwith Strand Beach and the team often witness incredible lifesaving efforts by the RNLI’
‘We were absolutely thrilled to support the RNLI with the donation as they do so much work right on our doorstep to keep the beach safe,’ said the Port William's general manager Alan McFarlane.
Since 1824, the kit, training and lifeboats the RNLI has needed to save lives have been funded by public donations, and we're proud to have played our part in that. The pubs on our estate hold regular quiz nights and special events, allowing our generous customers to give to the charity.
Throughout 2024, we're upping our efforts to support this incredible charity in its 200th year. Look out for RNLI posters and beer mats in our managed pubs on the coast, highlighting the charity's latest water safety campaigns – crucial advice that helps protect those visiting and living in areas by the water's edge.
We're also brewing a seasonal, music-themed sip: Summer Sun (discover our seasonal beers on page 37). Look for the RNLI 200th anniversary logo on the pump clip. Five pence from every pint sold will be donated to the charity.
During September, we're hosting an RNLI Fish Supper across a selection of our South West pubs by the sea, offering a delicious seafood menu for pub-goers and local lifeboat crews. A percentage of ticket sales will go straight to the charity. Keep an eye on our socials for upcoming information.
Our
Each year we launch a one- or two-year partnership with an organisation or charity as part of our Charitable Trust. In August 2023 this took the form of the Heart of the Community campaign with the Ronnie Richards Memorial Charity (RRMC).
The aim was to install defibrillators at St Austell Brewery pubs in isolated communities which don't have access to the lifesaving cardiac equipment.
Our external relations director, chair of the Charitable Trust and fifth-generation family member Piers Thompson explained what inspired the decision: ‘Following the success of our Cornwall Air Ambulance campaign, we were scratching our heads over what to do next and found quite a few of our regional brewing neighbours had recently given a grant or run defibrillator campaigns through their communities. After further
investigation we discovered that 98 per cent of our pubs had no defibrillator, so we felt it was important to act fast and do something about it.’
In the UK, as many as 100,000 hospital admissions each year are due to heart attacks – that's 260 admissions each day or one every five minutes – a statistic that could be greatly improved by more defibrillators being available in community settings.
To purchase the defibrillators, Piers and team partnered with the RRMC, a charity co-founded by Paul and Liz Williams in memory of Liz's brother Ronnie, who died from cardiac arrest while playing football at Penzance Leisure Centre. The pair fundraise for defibrillators to be installed in schools and public places across the county and train young people to use them.
Left to right: Piers Thompson with Liz and Paul Williams of the RRMCThe charity helped Piers and team plan what premium equipment to get and the sites in most need of it. ‘The partnership with the RRMC enabled us to close the links in terms of getting defibrillators to where they are most needed, and in getting the right kind of kit – defibrillators in a stand-out yellow box without a code or lock, meaning they are accessible to everyone 24/7.’
The campaign has already resulted in the installation of 24 defibrillators, but the goal goes way beyond that.
‘Our ambition is that, in the next five years, every single one of our sites will have a defibrillator,’ said Piers. ‘Right now we are purposefully picking rural areas and villages that are miles from the nearest defibrillator, so it has the greatest impact.
Guidance suggests that if a defibrillator needs to be used, it has to be located within a 200-metre radius of the casualty to save their life.’
It's not a plain-sailing mission to get them fitted, either. ‘Some of our sites are listed, which results in planning problems, time delays and restrictions but I'm confident we'll get there.’
The equipment is an important community asset and Piers has found it a great example of what the Charitable Trust does. ‘Our pubs are great places to go and socialise but we also have a responsibility to help protect our customers within their locality. Sometimes it's difficult to articulate what we spend money on and the good we do in our communities through
‘In the UK, as many as 100,000 hospital admissions each year are due to heart attacks’
the Trust, but this is something tangible that people have really connected with. It's one of those things you don't want to think about, that can happen to anybody. The security and results a defibrillator give are invaluable.’
Two lives have been saved as a result of defibrillators at our venues in St Ives and Charlestown.
One of the life-saving cases was of an eight-year-old girl who was on holiday in St Ives with her family when she collapsed of suspected cardiac arrest near to the Lifeboat Inn last November. Staff and customers at a local fish and chip shop along with an unknown nurse were able to utilise the emergency equipment (installed outside the pub) until paramedics arrived and took over.
Paul Williams of the RRMC said: ‘It speaks volumes of St Austell Brewery's commitment to protecting its staff, community and visitors. Everybody working together can – and is – saving lives when every second counts in cardiac arrest.’
For every portion of fish and chips sold in a St Austell Brewery pub, 25 pence is donated to the Heart of the Community campaign and, for every £1 donated by the public, £1 is match-donated by our brewery.
In addition to the fish and chips initiative, pub managers and retail sites have rallied behind the campaign and raised money. ‘Last year 38 of our managed sites raised £32,000 between them, which was fantastic,’ said Piers.
Donate now by scanning the QR code, or visit one of our pubs for a serving of feelgood fish and chips.
Our trust was founded in 2003 to support charities, good causes and individuals in need across the South West
Since the Trust's inception in 2003, we've raised more than £1m through the brewery's donations, plus fundraising events held by everyone from those at head office to our pub teams and free-trade customers. In 2023 alone, we raised £118,871 and donated £105,456. Here's a peek at a couple of recent events.
Last November, profits from ticket sales for our Celtic Beer Festival raised an impressive £20,000. More than 50 breweries donated 112 different beers for our flagship fundraising event. The thousands of pints pulled at the day-long festival in the brewery's Victorian cellars fuelled a lively singalong to a stirring performance by Fisherman's Friends.
Our brewing director George Young said: ‘The 22nd Celtic Beer Festival surpassed all our expectations. It was a huge team effort to prepare and run the event, and I thank everyone for their support.’
This January, we funded a one-day Thera-Sea mental-health fitness programme for 12 young people in north Cornwall. The transformational science-backed workshop was delivered by Katie Griffin at The Pearl Exchange in Bude, a drop-in centre where people aged 18-35 can connect with others, learn new skills and broaden their horizons while accessing mental health support.
Piers Thompson, external relations director, said: ‘We're always looking to support causes in and around the South West which are actively making a difference to people's lives, and that is exactly what the Pearl Exchange is doing.’
St Austell Brewery's story began in 1851 when Cornishman Walter Hicks mortgaged his farm for £1,500 to set up a family business
Walter started out as a modest wine merchant and maltster before he bought the Seven Stars Inn in 1863. Nestled on East Hill in St Austell, it was there that he learnt the art of brewing beer.
In 1867, Walter purchased the freehold of the London Inn, where he established a modern steam brewery. The building – Tregonissey House – still stands in St Austell town centre. Then, in 1893, Walter built a new Victorian Tower Brewery on Trevarthian Road, overlooking St Austell Bay.
Over 170 years later, we are still brewing award-winning cask and bottled ales in that brewery. Yet, while traditional brewing techniques remain, innovation, passion and craftsmanship continue to evolve.
We're probably most famous for our flagship beer, Tribute Pale Ale, but our range of award-winning beers – including Proper Job IPA and korev lager – are now available in pubs and supermarkets across the county.
In 2016, we acquired a second West Country brewery: Bath Ales.
The Seven Stars Inn was Walter's first pub purchase, but fast forward to the present day and St Austell Brewery owns over 160 pubs, including managed houses and tenanted sites.
Our thriving estate spans the South West, ranging from Bristol in the east to the Isles of Scilly in the west. Indeed, many of the region's most famous pubs are part of the St Austell Brewery family – you'll usually find one of our pubs at the heart of every community, especially in Cornwall.
From those humble beginnings to having become a household name, we're still independent and family owned today.
Our holy trinity of sustainability includes having green ambitions, creating thriving communities and making responsible choices. However, this can't be achieved on a wing and a prayer. Read on to discover the key changes we're implementing to reach our goals
‘We're following the roadmap to eliminate operational emissions by 2030 and achieve net zero by 2040’
St Austell Brewery is a founding member of the Zero Carbon Forum, a non-profit organisation empowering brewers and hospitality businesses to work together to reach their sustainability goals faster and more efficiently. We're following the Forum's defined roadmap to eliminate operational emissions by 2030 and achieve net zero across our supply chains by 2040.
One of our priorities is the management of risk and resilience in brewing, so we're collaborating with our malt suppliers and barley farmers (who cultivate around 900 acres of dedicated Cornish farmland) to ensure sufficient malt yields in the face of changing climate conditions. This includes exploring regenerative and nature-first farming, as well as supporting them as business allies through the volatile weather
conditions of recent years. There has always been a close bond between us, so these chats are just as likely to happen around a pub table or in wellies in a rain-soaked Cornish field as they are in formal strategy meetings.
We're committed to reaching net zero primarily by reducing carbon across our operations and supply chain, rather than through offsetting schemes. To do this, we've been targeting our emissions from agriculture, the processing of raw materials, brewing, packaging, cooling and distribution. We're making great progress: with our packaging, for example, we are now using more recycled glass and cardboard.
In 2021, we switched to 100 per cent renewable energy and a sustainable CO2 supply at both our production sites in St Austell and near Bath, where CO2 is used in the carbonation of packaged beers, the purging of distribution tankers and the pressurising of kegs. Our supplier generates CO2 as a by-product of renewable energy production, using South-West-grown maize that is broken down naturally by anaerobic digestion, which in turn produces the gas.
Following our latest carbon footprint report, our primary focus for the next few years will be on addressing the way we fuel our breweries and distribution, and reducing the carbon footprint of our raw materials and tenanted pubs. This will entail many multi-year projects, but we've made a start through our work with barley farmers and the installation of solar arrays across our business. Most recently, we installed 608 solar panels on the roof of our distribution centre in Warmley which generate over 230kWh of electricity per year.
IMAGE: TOM WREN St Austell Brewery solar farmIn October 2023, we became the first UK pub company to partner with food waste app Olio. The local food-sharing app helps businesses reduce food waste by redistributing unused edible food to nearby residents. At the end of each day, Olio's volunteers collect any food or ingredients we can't use in our managed pub estate, including tins of beans, smoked fish, scones, surplus carvery items and soup. The volunteers photograph the collected food and upload the images to the app. Local people can then request and collect items for free, often within an hour of them being posted on the app.
Alongside sharing food via Olio, we also compost food waste to generate electricity and fertiliser.
Our pubs are deeply embedded in their communities, and each one runs initiatives incorporating the individual needs of that locality. You're just as likely to find a repair cafe, a warm hub or a bat conservation meeting being held in our pubs as you are to find people propping up the bar or getting together for meals. After all, every pub is as unique as the community it sits within.
Every employee at St Austell Brewery is offered a paid volunteering day to use as they wish, for a cause that's close to their heart. Occasionally, this involves partnering with local organisations and charities. Last year, our teams volunteered for charities including the Trussell Trust and Cornwall Pride. korev is also an official partner of the Marine Conservation Society, raising awareness through displaying the charity's logo on our can packs. Through the partnership, we also regularly host litter picks near our pubs. At a recent beach clean in Newquay, as many as 2,000 pieces of plastic and polystyrene were collected.
Our commitment to our community has been integral to our business from the outset, and the St Austell Brewery Charitable Trust, which was founded in 2003, has been a long-term catalyst for this. Through the Trust, we have donated £1m to good causes and charities across the South West. We raised over £118,000 in 2023 – a record year and 40 per cent more than we did in 2022.
Litter pick in Branscombe‘We're passionate about using local, seasonal ingredients’
are
Last year, St Austell Brewery was awarded British Institute of Innkeeping (BII) Sustainability Champion status. The award is given to those in the hospitality sector that go the extra mile in their commitment to sustainability.
We are one of the first pub companies to receive this recognition across an entire managed estate, and some of our tenanted pubs have also received the award. We also received the company edition of the award for the work we do at our head offices.
Our commitment to sustainability is reflected in our food-waste initiatives, our drive to reduce our reliance on fossil fuel for energy, and the pledge for our pubs: not to use single-use plastics or send any waste to landfill. It is also evidenced by a seven per cent reduction in power consumption across the business, as well as our decision to partner with Scottish Power to install approximately 300 electric vehicle chargers in 90 pub car parks by the end of 2025. In the first phase, we are installing 96 chargers in 21 locations during 2024.
The vast majority of our food suppliers are based in the South West and we source as much fresh produce from the region as we possibly can. For example, all the fruits and vegetables on our managed house menus are grown
seasonally in the South West. We also work with local producers including Baker Toms, Etherington Meats and Matthew Stevens Cornish Fish.
In our supply chain, we are committed to sourcing from businesses across our region that have robust sustainability credentials.
Our respect for local natural resources also runs to our use of water. We have several water-saving initiatives in place and, since 2000, have reduced the amount of water it takes to produce a pint of beer from 13 pints to just five (and we're working to reduce that further). We've also lowered our energy consumption across the business, including in brewing. We've managed to do this by recovering and recycling heat, but also by reducing the boil time of our beer: a significant and complicated achievement.
We've invested heavily in developing skills in the region. We run several apprenticeship programmes covering a variety of roles, including brewing, catering, finance and procurement.
We're also ambitious about providing our teams with green skills training that's relevant to their roles wherever possible, as the know-how needed to get us to net zero by 2040 is quite technical. Our senior brewing team have undergone carbon literacy training, while our interior design manager – who oversees our pub refurbishments – has recently completed a circular economy masterclass with the University of Exeter. Everybody across the business can play a part in securing a sustainable future for St Austell Brewery and communities across the South West.
Our dishes packed with South West produce, including Cornish fish
like gin
tonic,
Plymouth Gin likes its oceans clean and its gin martinis dirty. That's why, since 2021, it has supported its nextdoor neighbour the Ocean Conservation Trust (OCT) in its mission to drive awareness of the importance of a healthy ocean.
The history of Plymouth Gin – from travelling the seas with the Royal Navy to being distilled in the waterside city of Plymouth using the same recipe since 1783 – is intrinsically linked to the ocean, so partnering with the OCT was a natural step.
The distillery started by sponsoring a campaign led by the charity, which encouraged staycationers in Britain to look after the coast and ‘leave nothing but footprints’. It asked people to pick up five pieces of litter each time they visited a beach (if everyone did this, 500m pieces of litter would be picked up over the summer period). The campaign was fronted by broadcaster and adventurer Ben Fogle, and the Plymouth Gin Distillery team personally completed over 35 beach cleans across South West beaches, collecting 270.32kg of litter.
Scan the QR code for more information on the Ocean Conservation Trust
What's next for the partnership? The distillery is committing to help protect and regenerate seagrass meadows along the South West coastline. Seagrass cleans the oceans of polluting nutrients produced by humans, captures carbon 35 times faster than rainforests, absorbs 10 per cent of ocean carbon, and supports 40 times more marine life than sea beds without seagrass. With every bottle of Plymouth Gin sold in the month of June in the UK, the distillery will donate £1 to fund the laying of yellow buoys along the perimeter of seagrass beds, spanning 20 hectares (20 football pitches), indicating to those in the water that there's ‘seagrass ahoy’. So if you spot a yellow buoy, keep your speed down, turn the jet ski around and, for gin's sake, don't drop anchor!
The benefits aren't only environmental. Protecting the ocean in this way means locals and visitors can enjoy a greater abundance of fresh, delicious fish, since seagrass acts as a natural nursery for fish and crustaceans, allowing stocks to replenish and fishermen to improve their hauls sustainably.
Plymouth Gin is England's oldest working gin distillery and uses the highest quality Dartmoor water to produce its range of spirits.
The succulent crustacean is a must-order on this season's menu, says our development chef Matthew Worsfold
This summer, 100 per cent British and sustainably sourced crab provides inspiration for a range of dishes on our pub menus. St Austell Brewery development chef Matthew Worsfold explains: ‘Quality seafood caught in British waters – both in the South West and beyond – is something we always seek to promote.’ From light bites to summertime feasting, there's a crab dish on our menus to suit every occasion.
Crab is a summer favourite which comes into season in April and is around until November. The succulent crustaceans are prized for the sweet, delicate white meat in the claws and the rich, savoury brown meat in the bodies.
A versatile and fresh ingredient, crab lends itself to innovation in our development kitchen, and this season our chefs will serve it in a variety of ways including in a West Country crab salad with red and white chicory, radicchio, pickled cucumber and sauce vierge; in arancini balls with arrabbiata sauce, parmesan tuile and basil; and as dressed crab thermidor with side salad, wasabi cream, half a baguette and fries.
‘A versatile and fresh ingredient, crab lends itself to innovation in our development kitchen’
The team like to keep it local, so prioritise sourcing accompanying ingredients from nearby suppliers: ‘The South West has such an abundance of fantastic products and produce that, wherever possible, we source vegetables locally,' says Matthew. 'Even the seaweed we use for its umami note comes from Cornwall.’
Carefully matched picks from our head of wine, Holly Ninnes
Dish West Country crab salad with red and white chicory, radicchio, pickled cucumber and sauce vierge
Pairing Varzea Do Marao Vinho Verde, Portugal
Notes This delicately effervescent wine is naturally light in alcohol at 8.5% ABV.
Dish Crab arancini with arrabbiata sauce, parmesan tuile and basil
Pairing 24 Rivers Chenin Blanc, South Africa
Notes A Chenin Blanc with intense tropical fruit flavours and a crisp finish
Dish Dressed crab thermidor with side salad, wasabi cream, half a baguette and fries
Pairing Sub Tropika Sauvignon Blanc, New Zealand
Notes An aromatic wine with notes of ripe tropical fruit and freshly cut grass on the nose.
St Austell Wines is the oldest arm of our family-owned business, founded in 1851 as Walter Hicks Wines & Spirits. From a small shopfront in St Austell's historic Church Street, Walter's ability to select the best wines earned him a reputation for excellence among the town's wine connoisseurs, allowing him to expand the business to include commercial brewing. Walter never lost his passion for wine and we continue to supply an ever-expanding list.
Dressed crab thermidor
‘Before cooking, check the mussels are closed. Any open shells should close when tapped gently – any that don't should be discarded’
Fresh mussels bathed in korev lager and fresh cream is our Cornish take on the Belgian classic. Indulge in a big bowl of the molluscs at your local, or use our recipe to craft a guaranteed crowd-pleaser at home
Oil 10ml
Leek 40g, washed and finely sliced
Garlic 1 large clove, peeled and crushed
Mussels 500g, washed and scrubbed
korev lager 100ml
Double cream 150ml
To serve
Fresh parsley chopped
Chips
Baguette
holly's Perfect pairing
1
Heat the oil in a heavy-bottomed pan, then add the leek and garlic and cook for 1 minute.
2 3 4
Turn up the heat and add the mussels and korev. Cover the pan with a lid and steam for 3 minutes, or until all the mussels have opened.
Stir in the cream and simmer to reduce the liquid until the sauce is thick and glossy. Remove the pan from the heat and discard any unopened mussels.
Scatter parsley over the mussels and serve immediately with seasoned chips and fresh baguette.
A Petit Chablis from Domaine Laroche is delightful with mussels. Its bright acidity cuts through the creamy sauce, while the wine's minerality and salinity complements shellfish rather than overpowering it.
We source the fish on our pub menus from Matthew Stevens, the St Ives fish merchant with a passion for sustainable fishing. He reveals the changes he's seen in species caught in Cornish waters
Fishing has coursed through the veins of the Stevens family since the first world war. The clan is every bit at home on the water as they are in Newlyn's famous fish market, where they source most of the Cornish catch for our menus, along with freshly landed fish from dayboats that work the waters off St Ives, Cadgwith and Fowey.
When he first began supplying us – a quarter of a century ago – Matthew specialised in three local species: lemon sole, haddock and monkfish. However, over the course of his 60-year career, he's seen a change in the species swimming off our shores.
‘It's the effect of climate change and the slight warming of the ocean in recent years,’ he explains. ‘Until recently I didn't know what a bluefin tuna looked like, but now there are lots of them off our shores. St Ives used to have an amazing summer mackerel season, but now the mackerel season is in the winter. Species that were once plentiful, like herring, are no longer as abundant – they've gone to
the North Sea now – and we are encountering more traditionally Mediterranean species such as red mullet, john dory and crayfish.’
Matthew and his team source seafood based on what's available locally, given the weather and seasons. They're committed to sourcing fish that have been caught using sustainable, traceable methods, and by fishermen who only catch what's needed (and well within the national recommended quotas). To catch hake, for example, the fishermen use gillnets with mesh spacing larger than the legal requirement, so juveniles can slip through and remain in the water to reproduce.
Our chefs work closely with Matthew to get the inside track on what's being landed, then curate menus to work with the catch. Through this partnership, we ensure all our fish dishes, from family favourites to seafood specialities, are sourced and served with pride and provenance.
‘Until recently I didn't know what a bluefin tuna looked like, but now there are lots of them off our shores’
Visit
St Austell Brewery HQ to enjoy fabulous food and drinks while getting an insider glimpse into how we create some of the UK's most popular beers
Our on-site pub, the Hicks Bar, is open to the public from Monday to Saturday. It's the perfect place to discover our range of more than 15 cask and kegged ales and lagers, accompanied by reimagined classic pub dishes – crafted using fresh local produce – that feature on the menus in our pubs. Visit hicksbar.co.uk to find out more.
The shop at HQ stocks a large range of St Austell Brewery beers along with wines and spirits, plus lifestyle products from premium brands such as Yeti, ProQ, Atlantic Blankets and Dick Pearce.
For a behind-the-scenes glimpse at how we brew our beers, why not join a brewery tour? Find out about the brewery's rich history, explore the equipment that keeps the beer flowing and learn about the brewing process – from raw ingredients to final cask – before concluding with a tasting session. Tours cost £20 per person and run from Monday to Saturday at 11am and 2pm.
