Master Brewer - Autumn 2009

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M A S T E R

BREWER Autumn 2009

A Great Year For Beer

Lucky 13 – Our New Pubs www.shepherdneame.co.uk


Welcome

Sales strong as beer volume grows The company has had a year of strong sales but high short term and non-recurring costs.

This issue of Master Brewer looks at the great natural ingredients that go into our beer and how our skilled brewers unlock their taste and goodness. It’s going to be a great year for beer. Weather conditions have been good and the 2009 harvests of barley and hops have been among the best in recent years. Our feature follows the progress of your pint from the field all the way to the bar. We also focus on the health benefits of moderate beer consumption and examine the latest research in the field, with a contribution from Professor Jonathan Powell. We have uncovered the origins of the pub estate and list the first pubs owned by the brewery, purchased in the early 1700s. And moving from past to present, we welcome the licensees of the most recent pubs to join us, following a landmark deal with pub company Punch Taverns. We hope our new licensees find their partnership with Shepherd Neame a happy and fruitful one. We also unveil a series of measures to extend the support offered to all our tenants. As well as adding some of the finest pubs in the South East to our portfolio we have also invested in major refurbishments at the Royal Albion, the Jamaica Wine House, The Westminster Arms and the George at Cranbrook and continued our programme of improvements across the tenanted estate. We’ve come a long way since Samuel Shepherd first bought a handful of pubs around Faversham. Today, our aim is simple: to make each Shepherd Neame pub the best in its local market.

Jonathan Neame Chief Executive Shepherd Neame

Strong key sales indicators included beer volume growth of 6.3%, particularly in key brands such as Asahi and Bishops Finger. Like-for-like managed sales rose by 1.6% with London performance up 2.7%. Turnover increased by 7.6% to £109.5m, although operating profit before exceptionals reduced from £12.6m to £9.5m due to a variety of reasons including: bottling capacity being exceeded, requiring the temporary outsourcing of production; continued rises in raw material costs; and high non-recurring overheads. The recession has provided opportunities to improve the business, most significantly the acquisition of 15 high quality and high turnover pubs. Further long term improvements include the installation of a new bottling line and the completion of the SAP implementation. The performance for the 13 weeks to 26 September 2009 showed encouraging signs with total beer volume up 10.1%, like-for-like managed sales up 4.0% (with food up 6.3%) and costs reducing in line with expectations. Chairman Miles Templeman said: “This has been a year of strong sales and significant achievement, but we have incurred high short term costs which have resulted in lower profit. However, we expect operating margin to improve in 2009/10. “Although the general short term economic outlook is uncertain we have made an encouraging start to the new year with strong beer volumes and like-for-like sales growth. We remain confident in the quality of our pub estate, the strength of our brands, our overall market position and our future prospects.”


Brewery buys 13 high quality pubs Shepherd Neame has purchased 13 freehold pubs from Punch for £14.86 million. The pubs have strong food and drink sales and increase the company’s presence in excellent locations around Greater London, Essex and Surrey. The purchase consisted of three managed houses and ten leased pubs. This brings Shepherd Neame’s total estate to 368 pubs comprising 47 managed pubs and 321 tenanted and leased pubs. Property director George Barnes said: “This was an excellent opportunity to acquire high quality individual pubs within our core trading area. These are among the best pubs in the South East and this will further improve the quality of our pub estate.”

The move has been welcomed by the new licensees, including Ron Huddlestone, who operates the Running Horse in Leatherhead, Surrey, with his wife Barbara and son Keith. He said: “This is a big real ale pub and Spitfire was already popular. Now our regulars are getting to know the other beers in the range. The brewery has refitted the cellar and the bar – they are a really good company. All the 13 publicans from the purchased pubs were invited down to Faversham to meet the staff and they really made us welcome.”

Neil Perks, who has been licensee of The Cricketers, in Woking, for three years, said: “It is clear from meeting everyone at Shepherd Neame that they are passionate about their product. We are serving Spitfire, Master Brew and Kent’s Best, which have all been received very well by our regulars.” At the Windsor Castle, in Carshalton, licensee Pam Clarke said: “I think it is going really well. We did sell some Shepherd Neame beers before but now we are able to offer seasonal cask ales such as Whitstable Bay, which our customers really like.”

OUR NEW PUBS The Ailsa, in St Margaret’s Road, Twickenham Only 15 minutes’ walk from the Twickenham stadium and 20 minutes from the Harlequins’ Stoop, The Ailsa is popular with locals and rugby fans alike.

The Green Man, in Cricketers Lane, Herongate, Brentwood Country pub with open fires, beer garden with large seating area, patio heaters, covered barbecue area and a popular restaurant.

The Barn, in Lonsdale Gardens, Tunbridge Wells Pub restaurant and grill located in a private road in the heart of historic Tunbridge Wells, just a short walk from the Assembly Rooms Theatre.

The Kings Arms, West Street, Dorking Built around 1405, the Kings Arms occupies a prime position in Dorking’s historic West Street. The pub has a beer garden, patio and a 40-cover restaurant and presents live rock and blues on Wednesdays and Sundays.

The Bath Arms, in Meeting House Lane, Brighton A characterful and busy local with a real fire and good food tucked in the heart of Brighton’s trendy Lanes district. The Bell, in High Street, Ingatestone A traditional family pub in the centre of the picturesque Essex village, with inglenook fireplaces, oak beams and a large garden. The Britannia, in Millmead, Guildford A short walk from Guildford town centre, beside the theatre and in a riverside setting, this spacious pub has outside seating to the front and a secluded garden to the rear. The Cricketers, in Horsell Birch, Horsell, Woking Dating back to the 16th Century, The Cricketers overlooks Horsell Common and boasts log fires, an extensive beer garden and a restaurant. The Crown Hotel, in Tranquil Vale, Blackheath Large character pub in heart of bustling village with a seating area for sunny days facing Blackheath.

The Running Horse, in Bridge Street, Leatherhead Dating back to 1403, the Running Horse is one of the oldest pubs in Leatherhead. The pub restaurant offers a full table service with an extensive menu for lunch, dinner and evening meals. The Star Inn, Quarry Street, Guildford Popular with students and music fans, this high street pub has a multi-roomed, multi-levelled interior with lots of passageways, staircases, nooks and crannies, and an outdoor drinking area on the lowest level of the pub. It is also a renowned music venue. The Windsor Castle, in Carshalton Road, Carshalton Past CAMRA Pub of the Year winner with charming garden, covered courtyard, wood panelled restaurant area and The Cottage, a separate events room with its own bar. The Woolpack, in High Street, Banstead A large high street pub, popular with shoppers and office workers, serving traditional English pub food in its restaurants with a large beer garden with an eating area.

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Pint’s progress Autumn is a special time for brewers, their first chance to work with the year’s crop of newly-harvested barley and freshly-picked hops. The heat of summer may have waned but in these vital natural ingredients are stored complex flavours and aromas, ready to be unlocked by the skill of the brewer to create the beer we will enjoy over the coming year. Next time you toast your good health with a glass of beer to your lips, spare a thought for the journey your pint has taken – fresh from hop to handpump.

The winter barley, sown the previous autumn, is ready for harvesting from mid-July. Two-row barley, traditionally used for English ale, has less protein and more fermentable sugars than other varieties. When kernels are plump and the crop has the right moisture content, the barley is cut, the grain is threshed, bound and separated from the straw and stored for six weeks.

After six weeks of storage, the barley is ready to be malted. Malting is a highlyskilled craft that involves steeping the barley in water, which causes the seeds to sprout, turning starch to sugars. They are heated in a kiln to stop them sprouting further, then stored. The degree of heat and ventilation applied affects the style of malt produced. Pale ale malts are heated for less time than dark malts, for instance, while a whole range of malts can be produced through different combinations of heating and timing.

Hop harvesting begins in September. The cut hops have their stalks and leaves removed and dried to 10% moisture in hop kilns, the modern replacement for Kent’s signature oast houses, before being packed into “hop pockets” or bales to keep them fresh for the brewer. The plant thrives in temperate climates and in loamy, deep, well-drained soil and need long days of summer light to flourish. Fresh hops, with their infinite variety, are the key notes in beer’s symphony of flavour.

One pint’s DID YOU KNOW? The malted barley and dried hops arrive at the brewery to be united with our two other vital ingredients, brewer’s yeast and Shepherd Neame’s chalk-filtered mineral water. The malted barley is mixed with hot water in the mash, creating a liquid called wort. The wort is boiled, hops added for bitterness and aroma, cooled and then yeast is added and fermentation begins. A week later, the freshlybrewed beer is ready to be racked.

Shepherd Neame uses 5,500 tonnes of malted barley each year to brew its beers.


Racking is the transfer of the beer from a holding or conditioning vessel into the cask. Each cask has a vent or ‘spile hole’ which is sealed for transit and storage. Sophisticated computer software matches supply and demand to ensure that our beer is at its freshest when our drays deliver it to cellars. Shepherd Neame beer reaches consumers in less than seven days, ensuring it is some of the freshest in the UK.

Once the cask has been delivered into the pub cellar, it is set up on a stillage, a pallet-like framework which keeps it stable and still. The cask is vented to allow the excess carbon dioxide to work off and the beer settles, leaving it bright and clear. A tap is inserted and, after two or three days, the beer is ready to serve.

journey

A handpump or ‘beer engine’ carries beer up to the bar for customers to enjoy. The familiar bar-mounted hand pull is connected to a piston, which uses hydraulic pressure to draw beer from the cask along a pipe to the spout and into the glass.

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After an evening enjoying the fresh taste of his labours, the farmer is back in his tractor, the next morning, sowing the next crop of winter barley for harvest the following summer – and the age-old cycle begins again.


Four basic ingredients create infinite palette for the palate –

and it’s good for you too!

The beauty of beer is that, although it has only four basic ingredients – barley, yeast, water and hops – a skilled brewer has a huge array of varieties, techniques and combinations at their disposal to hand-craft a wide range of flavours and beer styles. There’s a massive palette of flavours to work with: hops can add spicy, citrus or floral notes; barley malts can bring caramel, vanilla or toffee tones; the strain of yeast chosen will either result in a fruitier-style beer or a crisper lager; and the water used has its own sublime effect on the overall taste. Scientific research has shown that those four simple ingredients contain a wealth of beneficial qualities and that beer is good for your health when drunk in moderation. A glass of beer is particularly rich in B vitamins, and as well as contributing to a healthy diet, may give more protection against heart disease than wines and spirits. Not only that, beer has a good balance of essential minerals. It’s rich in magnesium and low in calcium which can help prevent kidney stones. It’s high in potassium and low in sodium – reducing the risk of heart disease.

HOPS

BARLEY

WATER

Hops have been used in herbal medicine for many years. The high levels of natural antioxidants in hops can cut the risk of heart attacks and have cancer reducing properties. Tests have shown that your antioxidant levels are higher after drinking beer. Hops are also a natural antibiotic, and have been used over the centuries as a traditional medicine for insomnia and weak stomachs. Recent research suggests hops may improve levels of good cholesterol and could reduce the risk of diabetes.

Barley is rich in silicon, which keeps your bones healthy and reduces the risk of bone decay and osteoporosis. It’s a great source of soluble fibre, derived from the cell walls of barley. A couple of pints of beer deliver an average of 10% of your recommended daily intake and some beers up to 30%. As well as keeping you regular, fibre slows down the digestion and reduces cholesterol levels which can reduce the risk of heart disease and metabolic syndrome.

Water is the main constituent of the human body, forming 50 to 60% of body weight and 75% of volume. The NHS says healthy adults should consume about 2.5 litres of water per day and that adequate hydration is vital for the body’s chemical processes. Shepherd Neame beer is brewed using natural chalk-filtered mineral water from an artesian well below the brewery. Analysis by the Environment Agency shows the brewery’s water is legally classified as mineral water. It could be bottled and sold as such, but we need it for brewing!

Smarter drinking Shepherd Neame is one of the founding signatories of a £100 million social marketing campaign by Britain’s drinks industry to encourage responsible drinking among young adults with the slogan “Why let good times go bad?” Developed by more than 45 companies, the Campaign for Smarter Drinking has been launched in partnership with the independent charity Drinkaware and the Government and is intended to run for five years. Pledging the brewery’s support for the campaign, chief executive Jonathan Neame said: “Our aim is to assist people in making more informed choices about alcohol consumption and their social lives.”

Helping people to make those choices is research into the benefits of moderate drinking by scientists at MRC Human Nutrition Research, Cambridge, led by Dr Jonathan Powell. Overleaf, Dr Powell explains that, although excessive alcohol intake is harmful to health, moderate beer consumption, about two pints a day, can actually be rather good for you!


Potential health benefits

of the humble pint by MRC Human Nutrition Research For decades it has been recognised that a moderate intake of alcohol may be associated with better health, compared to that of those who either abstain or consume alcohol in high amounts. These benefits are particularly recognised when considering heart health. However, whether these associations are actually ‘true’ and if so which forms of alcohol provide bigger benefits, has not been so clear. It is undeniable that excessive alcohol intakes are damaging to health, but what about individuals who keep within the UK Government guidelines of 2 units per day for women and 3 units a day for men? Increasingly there is evidence pointing towards a positive association between moderate alcohol intakes and improved cardiovascular health, bone health, cognitive function and even to an individual’s overall mortality risk, when compared to those who do not consume any alcohol or drink to excess.

So where does the humble pint of beer figure? Beer has a moderate alcohol content and contains a number of dissolved minerals. In particular beer is a rich source of silicon, which although not traditionally thought of as a nutrient, is believed to be important for bone and connective tissue health. Within the western world beer is one of the richest sources of silicon in our diet that can be absorbed. Beer also contains other nutrients, such as B vitamins, but its contribution to total intakes, when drunk in moderation, is very modest. Beer has a significant anti-oxidant content, although the jury is still out as to whether this has any benefit to health as some data supports a beneficial effect, while other studies show no effect at all. This debate will no doubt continue as there is a lot of variation in studies depending on how the beer was analysed, what they measured as an outcome and to answer the question properly better human data is required. Recent work at MRC Human Nutrition Research (HNR) appears to have found a benefit of beer drinking on the health of our bones.

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Dr Jonathan Powell (above), Head of the Micronutrient Status Research, said: “Our group has shown that the silicon appears to have a beneficial effect in increasing bone mineral density. Epidemiological work has identified a positive association between drinking beer in moderation (2 units per day) and increased bone mineral density and the work of our group indicates this to be partly due to the silicon content in the beer. “In an intervention study published this year we have shown that ethanol (alcohol), derived from beer for example, has an acute specific effect in reducing bone loss. Therefore, the combined effect of high silicon and moderate alcohol intakes obtained from moderate beer drinking has a biological plausibility in terms of a beneficial effect on bone, compared to those who drink high amounts of alcohol or abstain completely.” This work by Dr Powell and his team opens the door to being able to answer the questions of ‘Whether the association between moderate intake of alcoholic beverages and health are real?’ and ‘Do the different alcoholic beverages have different effects?’ The new intervention study data provides more supporting evidence that the association studies findings are in fact real and are not a reflection of other lifestyle factors. Moderate beer consumption could have an additional biological benefit over that of other alcoholic beverages such as wine and spirits, due to its high silicon content. The approaches that have been used at HNR for looking at bone can now be applied to other aspects of health, so that the picture describing the relationship between health and moderate alcohol intake becomes clearer. What is however perfectly clear, Dr Powell states, is “drinking alcohol in high amounts is detrimental to health and that the consumption of beer, or any other alcoholic beverage, in anything other than moderation, will far outweigh any potential benefits related to lower intakes. High consumption should be discouraged as they can greatly accelerate disease and result in early death”. Further research into the effects of silicon on health are needed, but work at HNR points towards it being beneficial to health, and beer (in moderation) is just one source that could be included into a healthy and balanced diet.


New bottling line

breaks all records Shepherd Neame’s new state-of-the-art bottling line has broken all previous records held by the brewery, filling and packaging up to 36,000 bottles an hour. The upgrading of the bottling line has been a major investment and a response to the changing market. Now up and running, the increased capacity has ensured that Shepherd Neame can meet the growing demand from supermarkets and other retailers. Production and distribution director Tom Falcon says: “Over the past 18 months the number of outlets that stock our ales and speciality lagers has increased substantially. Supermarkets are recognising the value in stocking premium bottled ales, and thanks to the new line we are able to keep up with the market.”

It’s good news for quality too. Flash pasteurisation replaces tunnel pasteurisation enhancing the flavours which means a fresher taste and a longer shelf life. In addition a new filler has helped improve consistency and accuracy during filling. The new bottling line has also reduced energy costs by working faster and more efficiently. The electricity supply has been redeveloped and a new CO2 supply has been installed. Tom says: “The old line would regularly have to work 24 hours a day, and even then that wasn’t enough. The whole

system needed updating, and now it saves us money and energy.” The implementation of the new line has been a phased project, and has taken more than two years to complete. Tom explains: “This has been a substantial project for Shepherd Neame, and we are continuing to improve and develop production processes and efficiencies all the time. I would like to thank the team for their hard work during this complicated project.” Depending on the bottle size the new line can process between 27,000 and 36,000 bottles per hour.

2009 a great year for beer Head brewer David Holmes is hailing 2009 as a great year for beer in Kent, following excellent growing conditions and a bumper harvest. He said: “The weather has been perfect; from the rain in spring which promoted good growth early on, to the hot dry periods of intense sunshine. This spells good news for us, as a quality crop means a quality beer.” Kent is the ideal place for hop growing, especially East Kent Goldings, with its warm climate and fertile, chalkdrained clay soil. The barley is harvested from 2,500 acres of prime farmland.

“We visit the farmers’ fields quite early on to get an idea of how they are doing,” said David. “Just before the barley harvest we have a field-walk with the farmer and maltster, looking at the barley and how well it has grown. Later, in mid August, we check the hop bines for the quality of the cones. These are the female parts of the plant which are used to add bitterness and flavour to the beer.”


Star of the show The brewery hosted an exciting new first at this year’s Great British Beer Festival – an interactive beer exhibition. The Shepherd Neame Interactive Beer Ingredients Area at Earls Court told the story of the production of beer using its four ingredients - malt, hops, water and yeast. For the first time, visitors to the GBBF were able to learn about the processes involved in brewing the beers they love, right in the middle of the UK's largest beer festival. Visitors, guided by staff from Shepherd Neame’s visitor centre, were invited to touch, taste and smell the raw

at GBBF

ingredients which go into beer. Brewery staff demonstrated the differences in colour, taste and aroma of the different malts - and explained the effect they have on different kinds of beer. Our team brought hop bines from East Kent and planted a mocked up hop garden, so people could see how these vital plants grow, how they are harvested and their role in flavouring and enhancing beer.

Visitors were able to see even further behind the scenes with three unique exhibits: • a special clear fermentation tower to show how yeast works in the wort; • a cask with a glass viewing window to demonstrate exactly what happens inside a live barrel of conditioned beer as it settles out; • and a cut-away beer engine showing just how beer gets from the barrel to the bar.

There were also special 'meet the brewer' sessions each evening to help explain the process further and, of course, tutored tasting sessions to enjoy the beer. The brewery also ran a bar, where festival-goers could sample a range of draft ales from Shepherd Neame.

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Louise Ashworth of CAMRA said: Real ale is a completely natural product as was clearly demonstrated in the From Nature to Glass area, and this was a great place to start your beer odyssey.


Spitfire in the spotlight at outdoor events It’s been another busy summer for our outdoor events team, taking the great taste of Spitfire to audiences across the country. Our event team have sold more than 300,000 pints at a variety of events and venues over the summer. In the world of cricket, the Spitfire team provided refreshments at Twenty20 games at Canterbury, Tunbridge Wells and Beckenham as well as Southend Cricket Week. They were also out in force at air shows at Biggin Hill, Headcorn, Duxford, Lowestoft, Shoreham and Eastbourne and the Bleriot Centenary Event at Dover. Other major events included the Kent Show and Military Odyssey at Detling, the Margate Big Event, Truckfest South West, Dunsfold Wings & Wheels, Lounge on the Farm and Blenheim Palace Horse Trials.

Downed all over Kent: the bar at the Biggin Hill air show

Serves 6 e ip c e R ie P e r fi Steak and Spit INGREDIENTS: For the pastry:

750g plain flour 375g margarine or butter 2 eggs, beaten pinch of salt a little cold water

For the filling:

1.25kg diced stewing steak, preferably 21-day matured chuck or shin oms, 250g quartered mushro ella crimini or portab both work well 2 litres beef stock pinch of freshly chopped oregano pinch of freshly chopped basil 300ml of Spitfire Premium Kentish Ale

200g flour 2 tbsp vegetable oil salt and pepper to taste

Method:

then add the Heat the oil in a saucepan, allowing the on, beef. Stir with a wooden spo ooze from the to es juic meat to brown and the uced, cover red e hav es juic the beef. When all me sim r gently for the meat with the stock and and salt into a rine 1 hour. Put the flour, marga water and Add er. eth large bowl and rub tog little to a g pin (kee egg ten most of the bea try. pas a firm one side) and hand mix into the f hal out roll Flour a kitchen board and line a n The m. 3m ut abo pastry to a depth of has at me en Wh . dish pie m lightly oiled 25c e the sav and drain been simmering for 1 hour, rn to retu and f bee stock. Stir the flour into the the bs, her the Add s. ute a low heat for 5 min , the mushrooms Spitfire Premium Kentish Ale and simmer on a and enough stock to cover utes. Preheat the low heat for another 20 min ce the filling in Pla 6). oven to 180C (Gas Mk d water to col g usin , dish d the pastry line ore rolling out the moisten the pastry edge bef the top of the form other half of the pastry to excess pastry. off trim and pie. Crimp the join aining beaten rem the with top Brush the to slits allow steam egg, and make three small s, and serve ute to escape. Bake for 55 min wn. bro den when the top is gol


Out and about

with Asahi Asahi Super Dry has graced some exciting venues this year as the beer of choice at many prestige events. Mr Asahi, the fast-talking, beer-serving robot, completed a two-month nationwide tour with an appearance at the BNP Paribas Fortis Tennis Classic at the plush Hurlingham Club in Fulham. Asahi Super Dry was the official beer of the tournament in which tennis fans were treated to exhibition matches from legends such as Pat Cash and Henri Leconte and a Wimbledon warm-up game between Rafael Nadal and Lleyton Hewitt. Asahi brand manager Christian Hamilton said: “More than 600 guests each day of the five-day tournament enjoyed great tennis and the finest food and drink, including Asahi Super Dry served by Mr Asahi and the promotions team.” Asahi Super Dry also sponsored exclusive launch parties in galleries at Brighton and Soho of The Madonna Nudes 30th Anniversary Exhibition, showing the work of photographer Martin HM Schreiber. His images of the singer, taken before she became famous, now change hands for many thousands of pounds. The Asahi team also exhibited at Bar 09 at Earls Court and Asahi Super Dry was the official beer of the after-show party held at trendy Jasmine Studios. A beer tent selling Asahi was a focal point of the Moshi Moshi Japanese Street Festival, in Brighton. The four-day event featured all things Japanese, including sushi, vintage kimonos, Samurai workshops and live music from Japanese bands. And, for the second year running, Asahi Super Dry was the official beer of September’s prestigious GQ Men of the Year Awards at the Royal Opera House, Covent Garden. Below: Mr Asahi with Dizzee Rascal at the rapper’s new album launch

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Right: This Asahi beer bottle top dress designed by Jasper Garvida, valued at more than £3,000 got the fashionistas talking at London Fashion Week


Great Beers

Sun Lik dragon boat teams shine in debut season

Sun Lik has launched two Dragon Boat teams into the British Dragon Boat National League, a series of events held across the country from May to October.

The first boat, Raging Dragons, started the season so well that in July a second Sun Lik boat was added, Raging Bull, which had a sparkling debut. In a field of 13, the Sun Lik Raging Bull team managed to pick up silverware at its first competitive outing, achieving third place in the plate final and the best scratch team for the overall event. The premier Sun Lik Dragon Boat team Raging Dragons also took part in the event and secured second place in the 200m and third position in the 500m.

Sun Lik brand manager Olly Scott said: “It was a superb day and it was great to see Raging Bull do so well in their first competition. To pick up four trophies between the two teams was a fantastic achievement and we are delighted to have two competitive teams in the British Dragon Boat National League.�

The BDA National League is a series of dragon boat racing events organised by the BDA over the summer season at venues throughout the UK. Each event has a regatta format, with qualifying rounds, repecharges, minor and major finals to determine overall placings at the event. Races are typically held over 200m and 500m distances.

Bishops Finger on top of the world Bishops Finger has been named as the best beer in the world at the first Hong Kong International Beer Awards. Not only did it win the best English ale category but it also topped beers from all over the world to win the Best Beer in All Categories award. The award was announced at the Restaurant and Bar Show at the Hong Kong Convention and Exhibition Centre. Bishops Finger also won a Gold Award at the Monde World Selection 2009 at a gala event in Venice in which beers brewed by Shepherd Neame secured four major prizes. As well as the Bishops Finger success, Spitfire achieved a Grand Gold Award, flying the flag not just for the brewery but also for Kentish produce. Both Spitfire and Bishops Finger hold the rare distinction of being granted Protected Geographical Indication by the European Union, which means they are the only beers in Britain entitled to be known as Kentish ale. Kingfisher lager won two Gold Awards, one for its 330ml bottled format and a second for its keg version. First brewed in 1857, Kingfisher is brewed by Shepherd Neame under licence from United Breweries of India and is available in the majority of Indian restaurants throughout the UK.


Spitfire raises more than £50,000 for charities Forces charities have received more than £50,000 after a range of fund-raising promotions around sales of Spitfire Ale. Simon Williams flanked by Bryn Parry and Emma Parry from Help for Heroes

Company President Robert Neame with Sir Robert Wright, Controller of the RAFBF

Spitfire has given £22,000 to Help for Heroes, which is building new facilities for injured service men and women at the Defence Medical Services Rehabilitation Centre, Headley Court, Epsom, Surrey. National accounts manager Simon Williams handed the cheque to Bryn Parry, appeal chairman of Help for Heroes and a former Royal Green Jacket. The money was raised from sales of a special edition Spitfire Help for Heroes Ale and a draught Spitfire promotion with Enterprise Inns. Help for Heroes also plans to create a series of regional recovery houses to serve as the last stage of rehabilitation before they return to their unit or back into civilian life. Shepherd Neame President Robert Neame was also able to present a cheque for £31,500 to Air Marshal Sir Robert Wright, Controller of the Royal Air Force Benevolent Fund, at a lunch at the RAF Club in Piccadilly. The money was raised through a 25p donation on special 500ml eight-packs of Spitfire sold in supermarkets; a 10p donation for each pint sold through Punch pubs; and sales of The Bottle of Britain Campaign, a compilation book of Spitfire’s tongue-in-cheek advertising.

Pope Benedict ends quest for the holy ale The Pope is a fan of Spitfire Ale, according to celebrity priest Father Michael Seed.

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This astonishing revelation appeared in the Daily Mail’s Ephraim Hardcastle column, which claimed that the British cleric regularly sends English beer mats to the Vatican as Easter or Christmas gifts. Fr Michael says that Pope Benedict XVI has a “fondness” for Spitfire. It’s an unexpected choice for a Pope born in Germany as Spitfire advertising is famous for its tongue-in-cheek, Dad’s Army-style wartime humour. Clearly, the Pope is not the first German to down a Spitfire but we might suggest that if he enjoys the unique taste of Kentish ale, Bishops Finger might be a more appropriate choice for the Pontiff.


Great Pubs Great Expectations fulfilled The brewery is entering the final stage of a £1 million project to refurbish and modernise the Royal Albion, Broadstairs. Customers now enter through a brighter, more inviting reception, redecorated to a stylish, boutique hotel finish. The quality feel continues into the bar, dining room and Ballard’s coffee lounge, decorated with historic photographs and crystal chandeliers. A high quality restaurant has been created by extending the conservatory. A state-of-the-art kitchen has been installed in the basement, and three food hoists deliver meals quickly and efficiently to the dining area above. A new cold cellar maintains beers in pristine condition. The accommodation has been revitalised with six of the 19 en suite rooms refurbished to a very high standard, complete with luxury bathroom suites and opulent soft furnishings. Another six will be refurbished by Christmas and all 19 completed by Easter 2010. Built in 1760, and a favourite of Charles Dickens, the Royal Albion boasts a multi-levelled terrace that overlooks the beach, where up to 150 guests can dine al fresco.

Refurbishment for Jamaica Wine House The brewery has spent £50,000 breathing new life into the Jamaica Wine House, one of the City’s most atmospheric pubs. The Jamaica Wine House, acquired in March, has been repainted and redecorated throughout, enhancing its Victorian architecture, including an oak-panelled bar, high partitions and ornate ceilings. Downstairs, there is a restaurant and function room with its own bar, suitable for hosting events for up to 70 people, while upstairs, a sandwich bar caters for those with less time to spare. Open from Monday to Friday, the Jamaica Wine House, known locally as “the Jampot”, is the perfect venue for City workers to meet or to relax and for tourists to soak up the atmosphere and history of the Square Mile.


George at Cranbrook The George Hotel, one of Cranbrook’s oldest buildings, has a new manager and has been given a £75,000 refurbishment. Experienced hotelier Martin Lyall says the work will restore a more traditional feel to the boutique hotel and brasserie. He said: “The George - formerly the hotel St George dates back to the 14th Century and one of the bars was not in keeping with the rest of the hotel. The hotel’s battleship grey exterior is being repainted in traditional colours, which will sit better with the surrounding buildings.” The Red Bar has been renamed The Cranbrook Bar. Cask ale will be sold from the more traditional surroundings that include a feature table made from an old hop press. Shepherd Neame purchased The George last year. Martin takes up the reins following a successful spell in charge of The Vine at Tenterden.

The hotel’s brasserie holds an AA rosette and is listed in both the Good Food Guide and Alistair Sawday’s Special Places to Stay: Pubs and Inns of England and Wales.

Martin said: “Our commitment to sourcing the best local produce from trusted providers means our menu changes daily and features fish from that day’s catch, fruit and vegetables that have just been picked and meat at its best.” Set in the heart of the Weald of Kent, The George has 12 bedrooms blending period and contemporary features, including eight period rooms in the older part of the building and four contemporary rooms housed in the newer part of the hotel. A landmark building in Cranbrook, the first reference to The George can be found as far back as 1300 and Queen Elizabeth I once visited the inn in 1573.

Westminster Arms receives £150k refurbishment The Westminster Arms has received an extensive £150,000 refurbishment to reinvigorate this iconic pub located in the heart of political London, a mere stone’s throw from the House of Commons.

master brewer page 15

This busy central London house has received a complete external redecoration and a newly modernised kitchen which will service the 40-cover Queen Anne dining room below and the main bar. The dining room itself now has a much brighter, warmer and inviting ambience following a complete redecoration including many period fixtures and fittings. Some fun additions are caricature portraits of past prime ministers that adorn the walls in reverence to the pub’s location. The main bar on the ground floor has also been redecorated and redressed but the ornate, original oak bar, that is in keeping with the era of the pub, remains. In the basement, the Storeys Gate Wine Bar features new lighting and a refaced bar and food service area that has enhanced the aesthetics of the bar.


Smaller investments

still make a

big impact

A £3 million investment programme across the pub estate is helping licensees through the economic downturn and many are already reaping the rewards. The Fisherman’s Arms (below), Maidstone’s oldest pub, has been given a £35,000 refurbishment by the brewery in association with licensee Susan Holcombe and her husband Paul. Susan said: “We had the outside of the pub painted and new signage fitted last year and now the whole of the Fisherman’s Arms is in pristine condition.”

The Rose in June (below), Margate, has been restored to its Victorian glory with a £75,000 refurbishment. Licensee Rob Griffiths said: “Trade is already picking up. The Rose in June is very close to the famous Winter Gardens and is the perfect place to relax with a drink before or after a show.”

The Flying Horse in Smarden has a smart new look thanks to a £35,000 refurbishment by Shepherd Neame and licensee Gayna Barry. The village pub has been fully refurbished and redecorated inside and out. Gayna said: “The new décor has brightened the place up. It feels bigger and lighter and they’ve done a really good job.”

Customers at the Foresters Arms in Tonbridge now have more room to enjoy warm weather thanks to a £16,000 refurbishment. Licensee Belinda Godwin, who has been at the pub for six years, said: “We now have more room out the back for customers to enjoy the fresh air.”

Following a £75,000 refurbishment, Ye Olde Whyte Lion, (above) Locksbottom, now has Sky TV, including an outside screen for customers using the pub’s landscaped garden, which has decked areas for eating and drinking, complete with heated umbrellas. The ancient coaching inn’s interior has been restyled.

One of Brighton’s smallest pubs is thinking big by installing a games room (above). Customers at the tiny Prince of Wales, in Clarence Square, can now squeeze in a game of darts or bar billiards, thanks to a £15,000 development.


The brewery’s first pubs Research by archivist John Owen has uncovered the names of the first handful of pubs to come under the brewery’s ownership, six of which are still part of the estate today. Shortly after acquiring the brewery, Samuel Shepherd developed an innovative strategy for its time - buying or leasing the places where the beer was sold, the public houses. He inherited two and, in 23 years, he purchased 17 more and leased four, creating a portfolio of tied houses in Faversham and the surrounding villages. None of his peers had done this. He realised that the pubs provided a reliable and profitable outlet for his beer. By the time of his retirement the pubs accounted for more than half of the assets of the business. Beer was difficult to transport so outlets had to be close at hand or easy to reach, such as those along the main LondonDover road. All Samuel’s village pubs were within seven miles of the brewery. The pubs in Sheerness, with its growing Royal Dockyard, were easily accessible by water along the Swale. Many of the pubs no longer exist but six of the early purchases are still part of the estate: The Three Tuns, Faversham, The Bear, Faversham, The Three Horseshoes, Hernhill, The Dover Castle, Teynham, The Three Compasses (now the Carpenters Arms) at Eastling, and The Plough in Lewson Street, Sittingbourne. The Bear is the longest-surviving and oldest pub in Faversham, and was acquired by the brewery in 1736. Originally, it included the houses on either side and its street front was 10 feet further back. Its customers would have witnessed many important declarations from the Guildhall opposite, as well as the entertainment of important visitors, including Queen Elizabeth I. The Three Horseshoes was purchased by Samuel Shepherd in 1749 from the local landowner, William Dawes, whose descendant Edwin rebuilt Mount Ephraim. The pub was rebuilt soon after. The Three Horseshoes is the heraldic symbol of the Worshipful Company of Farriers. The original Dover Castle was built around 1640 to serve travellers on the old Roman road from London to Dover and to take in the mail for Green Street and the villages to the south.

The Carpenters Arms at Eastling was known as the Three Compasses when it was purchased by Samuel Shepherd in 1750. The 14th Century pub was soon given a “modern” front. Later on it became the haunt of hop pickers working in the area.

The original Three Tuns was in West Street but it moved to a new building by 1700. This was the local for the tanners and tannery workers who occupied the street. The brewery’s earliest pub purchases *still part of Shepherd Neame pub estate today

The earliest reference to The Plough at Lewson Street (left) is in 1260. The present late-medieval building was far too fine to be a pub but, by 1755, when it was purchased by Samuel Shepherd, times had changed.

master brewer page 17

1711 The Castle, Faversham 1715 The Three Tuns, Faversham* 1736 The Bear, Faversham* 1738 The Red Lion, Whitstable 1738 The Chequers, Challock 1740 The Red Lion, Minster 1745 Two Brewers, Faversham 1745 The Ship, Oare 1745 The Falcon, Faversham 1745 The Wheatsheaf, Faversham 1745 The Mermaid, Faversham 1747 The Scotch Highlander, Sheerness 1749 The Three Horseshoes, Hernhill* 1750 The Three Compasses (now the Carpenters Arms) at Eastling* 1750 The Chequer, Minster 1750 The Dolphin, Boughton 1750 The Dover Castle, Teynham* 1750 The Bell, Sittingbourne 1750 The Bull, Boughton 1751 The Ship, Davington 1751 The Ship, Faversham 1753 The Fleur de Lis, Molash 1755 The Lion at Ospringe 1755 The Plough, Lewson Street, Sittingbourne*


Here come

the

girls...

In the last decade, the brewery has seen a rise in the number of women running pubs on their own. Factor in the smoking ban in 2007 and the more recent difficult economic climate, and a new picture of the modern-day British pub is emerging: comfortable, welcoming pubs with family appeal, run by professional, female licensees looking for a challenge and a familyfriendly lifestyle. For these enterprising women, there has never been a better time to strike out on their own.

Sara Smile, Queen’s Head, Boughton Sara’s philosophy is to keep things simple. She says: “The important thing is to control your costs – understand your margins, keep your menu concise and avoid wastage.” This no-nonsense, business-like approach is honed from her days as an area manager for a large restaurant group where Sara was responsible for overseeing the smooth-running of a group of 10 gastro-pubs, and prior to this a chain of restaurants. Sara has worked with the brewery to turn an out-of-date pub into a light airy bar with a café style ambience along with some more intimate dining areas, which she also hires out for meetings and training days. There’s definitely a female touch with all the furniture carefully picked out from salvage yards and antique shops, accompanied by rainbow displays of glass bottles, arty clocks and wall hangings - without detracting from the fact you are still in a pub. “I gave up work at the end of 2007 and was living opposite the pub and just got fed-up of seeing a pub that wasn’t being run to its full potential. I had lots of ideas as to how I could develop it and, personally, felt ready for a new challenge. The smoking ban was also a factor in my decision to take on the pub – I don’t think I would have done it otherwise.”

Claire Houlihan, The Three Mariners, Oare Claire has taken a passion for good food and drink and a desire to do something on her own and created her own brand of pub experience. “Our offer is casual, simple and honest, serving contemporary British cuisine in a welcoming and informal environment. I think the scariest thing now that we are building up a good reputation is the weight of expectation the more people hear about a venue the more they expect! “I moved to Faversham seven years ago, when I was still commuting to London, and decided it was time for a change and a new lifestyle,” says Claire, an unassuming New Zealander. “It was really only recently that I felt I had the experience and the confidence to do something on my own. Taking a tenancy has been a good way of learning about running a pub with training support from the brewery and has considerably limited the financial risk versus taking on a freehold or even a leasehold pub.“


Lindsey Leigh, King Edward VII, Herne Bay You could say the credit crunch has been responsible for Lindsey Leigh’s career change to become sole licensee of the King Edward VII. Her partner had been made redundant and Lindsey thought that the pub industry offered a family-friendly business opportunity. She still manages to work remotely for the NHS as a contracting adviser for a primary care trust, as well as running the pub, although she does sometimes wish there were more than 24 hours in a day. She has drawn on both this and her previous experience of running her own therapy business to ensure the pub is on a sound financial footing, and as a partly-qualified accountant, sitting down to the books each month doesn’t present her with too many headaches. Says Lindsey: “Although I was versed in running my own business, my pub industry experience was minimal. Before taking over the pub, I was put on numerous training courses by the brewery to equip me with the skills required to run the pub.”

Karen Cox, The Druids Head, Herne Bay Karen’s first foray into running a pub, she is now six years into her tenancy at the Druids Head, Herne Bay and has never looked back. She had worked as an accountant in London for a major supermarket before running her own bed and breakfast. Says Karen: “I was ready for a new challenge and decided that running a pub would provide just that, as well as being a great business opportunity. So I obtained my personal licence and approached Shepherd Neame about taking over one of their pubs. It is hard work but very rewarding. You never know who is going to walk through the door and it’s great having to deal with different types of characters.”

Karen Barrett, Walnut Tree, Aldington

Shepherd Neame licensees are being offered a broader support package aimed at all areas of their business. Among the radical plans are commitments to freeze prices for tenants on ales and lagers until January 2011 and to match any investment made by tenants, up to the value of £25,000. Other initiatives are aimed at providing the company’s tenants and lessees with a point of difference. These include running beer festivals three times a year, offering a diverse range of beers from across the country. Business support will extend to a new property helpdesk to respond to enquiries from tenants and flexible tenancy agreements where the term and rent are tailored to tenants’ business plans. Web-based services are being offered to tenants in the form of a web-to-print portal which allows licensees to creative marketing literature for their pubs with ease. Currently under development, the company’s new website will give tenants the tools to develop marketing campaigns aimed at their neighbourhood and provide them with a micro-site. Says property and tenanted trade director George Barnes: “The results of an independent survey of our tenants have confirmed what we already knew – that we have outstanding pubs, great people, and a good tenancy agreement which offers flexibility and the personal touch.” Regional director for CAMRA in Kent Kae Mendham said: “This package appears to be welcome news to the tenants and customers of our regional brewer, giving them some stability in the current climate. “The continuing of the annual beer festivals will be appreciated by CAMRA members who will look forward to drinking the varieties of beer that will be offered." For more information or to discuss opportunities within Shepherd Neame pubs telephone Linda Reece on 01795 542132 or visit www.shepherdneame.co.uk

Superb service at Shepherd Neame pubs across the estate has won the brewery two awards in the him! OnTrack Pub Customer Awards 2009. The brewery was named Best Overall Pub Retailer and the Best Pub Retailer for Quality of Serve Awards. The awards were based on a survey of 4,700 pub customers across the UK.

master brewer page 19

Karen’s first venture behind the bar was when she managed her brother-in-law’s pub while he went on holiday. Two years later, in November 2002, Karen took over the Walnut Tree in Aldington. Karen’s passion led her to transform the place into a bustling village local, as well as a great destination pub with a delicious menu of traditional dishes. Customers can even cook their own steaks on a hot plate at the table! Karen has also introduced themed food nights, including retro school dinner evenings. Karen says: “Running a pub is a way of life and very rewarding, but your heart has got to be in it to make it a success!” A recent charity fund-raising project, culminating in a soap box derby, raised £15,000.

Brewery extends its support to tenants


Ale house r

The relationship between the pub and popular music goes back a long way and it is a tradition being maintai From folk to blues, jazz to country and metal to bluegrass, there’s something going on somewhere to de The Three Mariners, Oare When it comes to putting on pub gigs, it helps if the landlord has a few friends in the music world. That’s certainly the case for licensee Claire Houlihan’s partner, Hamish Stuart, former bassist of the Average White Band, who tours with Ringo Starr and Paul McCartney and has worked with some of the best in the business. The pub ran its second mOARE Music festival over two days in September, in which Hamish was joined by a host of special guests, including Madness frontman Suggs, Paul Young with his band Los Pacaminos, X-Factor contender and local hero Ben Mills, Squeeze singer Chris Difford, Peter Cox from Go West and soul singer Natalie Williams.

The Star, Guildford, Surrey The Star’s main claim to fame is that it is the pub where The Stranglers made their debut. Licensee Georgina Baker said: “We attract a lot of students and we have bands most weekends and another two days in the week during term times.” The pub’s function room accommodates 100 and is fully equipped with a stage, lighting and an in-house PA, and has a solid reputation for hosting local bands and acts known nationally, such as metal band Ted Maul and rockers Million Dead.

The Betsy Trotwood, Clerkenwell Featuring the Lantern Society Folk Club and Snake Mountain Review, The Betsy Trotwood showcases some of the finest folk, country, and bluegrass music on the London circuit. The pub is set over three floors: the main bar is at street level; downstairs is an atmospheric cellar gig venue; and, on the upper level, an elegant bar and acoustic room. As well as poetry readings and drama, there is also a monthly rock ‘n’ roll party – the brewery produced a bespoke beer for them called Ale House Rock to mark the anniversary of Elvis’ death.

The Royal Albion, Broadstairs One of the best outdoor venues at the Broadstairs Folk Week (below), the Royal Albion gardens host folk acts from all over the world in a spectacular setting high above the bay.

DID YOU KNOW? The Horse and Groom, in Belgravia, was a regular haunt of The Kinks, The Moody Blues, Brian Epstein and The Beatles and is now a meeting place for Beatles enthusiasts.


ock

ned by Shepherd Neame houses across the estate. elight music-lovers of all ages and tastes. Black Horse, Telham, East Sussex Home of “The Biggest Little Festival in Britain” the pub hosts the Black Horse Music festival each year, a three day event with a wide range of music styles, especially folk, blues and world music. The festival celebrated its 21st anniversary this year. The outdoor festival runs alongside a folk club inside the pub and includes a Monday afternoon new bands session and closes with a party on the Monday evening. This year’s festival featured blues guitarist Aynsley Lister, Maidstone-based folk band Wheeler Street, and bhangra band Achanak. Past acts have included Ian Dury’s Blockheads and The Wilko Johnson Band, Osibisa and Martin Carthy. Organiser Steve Hollamby said: “Over the past 20 years the festival has presented consistently high quality line-ups which have included a well balanced mix of big names and emerging new talent.”

Casey’s, Canterbury, Kent One of the university town’s most popular music venues, featuring music from Wednesday to Saturday, including Shindig, a special night of street bands and performers. The pub also holds a battle of the bands contest, sponsored by Oranjeboom, with £1,000 worth of prize money and has just launched a stylish new music website: www.caseyslive.co.uk.

Beacon Court, Gillingham, Kent

Alexandra Hotel, Chatham, Kent

Gigs every Thursday, Friday and Saturday and special events on Sundays and other days of the week.

Rock, R&B, blues, reggae and soul, as well as an open jam session.

Oranges, Ashford, Kent

Authentic folk and blues music every Saturday and most Friday evenings and a prominent venue during Broadstairs Folk Week.

Enjoy a pint while listening to folk, jazz and blues.

Two Brewers, Rochester, Kent Regular Live music ever Sunday and an Acoustic Open Mic Night (1st Thursday of each month).

Live music each Friday and Sunday night, Friday jazz lunch.

The Anchor, Faversham Live music every Friday and Saturday evening featuring a diverse range of jazz, rock, folk, blues and shanty.

Three Lions, Farncombe, Surrey Celebrated rock and blues venue featuring bands each Saturday and Sunday, “Scratchers”, as it is known, has been hosting live music for more than 60 years.

Master Brewer would like to hear from your pub if you are hosting great live music masterbrewer@shepherd-neame.co.uk

master brewer page 21

Duke of Cumberland, Whitstable, Kent

Wrotham Arms, Broadstairs


OBITUARY:

MARY DAWES Mary Dawes, the last surviving grand-daughter of Percy Beale Neame, has died at the age of 93. She was a major shareholder in Shepherd Neame and maintained lifelong and close links with the company. Mrs Dawes was born Mary Neame Finn at Westwood Farm, Faversham, in June 1915, the second daughter of Lewis and Madeline Finn. Her mother was a younger daughter of Percy Beale Neame, while her father’s family had farmed in East Kent for centuries. After World War I the Finns moved to Lorenden and purchased Queen Court Farm, Ospringe. From here, Lewis Finn supplied the majority of hops used at the brewery and soon afterwards he became a director. When he died, the brewery bought the farm to protect its supply of hops and Mrs Madeline Finn became a director. Not only was Mrs Dawes brought up with the commercial association with the brewery but with the family connection with her mother’s relatives. Madeline Finn’s Neame sisters were frequent visitors to Lorenden and one, Evelyn Barnes, spent most of the war there. Another, Marion Churchward, whose only son was killed in World War I, was especially popular as she gave her young nieces £50 whenever she saw them. Even the black sheep of the family, uncle Leslie Neame, who was steered well clear of brewery management, was a popular and frequent visitor. Whilst Mrs Dawes had no personal memories of her grandfather, Percy Neame, who was always referred to as The Master, she had very fond memories of her Neame grandmother, who was always referred to as Madame! One such memory was a visit arranged by Madame for all the grandchildren in the 1920s to The London Zoo. Grandmother came in a bath chair but stunningly dressed in long leather boots, tight black silk skirt, ermine cape and hat topped out with an egret.

Farewell to Mary

Mary Dawes was introduced to Prince Charles when he visited the brewery in 1998 to mark its tercentenary

Mrs Dawes attended her first Brewery Annual General Meeting in 1936 and missed only a handful during her long life. The grounds of Lorenden were used for many brewery parties, cricket matches and tennis matches. At the outbreak of World War II, she joined the First Aid Nursing Yeomanry and, in May 1940, drove trucks to collect soldiers returning from Dunkirk. Lorenden became a haven for many soldiers camped around in the Ospringe woods, where they could have a proper bath, a good dinner and spend one night with their wives. She married Bill Dawes at Ospringe Church in November 1940. In 1950 the couple moved into Mount Ephraim, where the Dawes family have lived since 1695, and began restoring the gardens, which had fallen into disrepair. Here the couple raised four children: Mary Ann, Veronica, Sandys and Diana. Mrs Dawes was devoted to her family which, by the time she died, had extended to 11 grandchildren and 10 great-grandchildren.

She was an active participant in Hernhill life, serving as president of the horticultural society and the women’s institute and as a school governor. Her hobbies included hunting, sailing and tennis. But her main love was the gardens, into which she and Bill poured a great deal of time and energy and opened once a year in April for the National Gardens Scheme. After Bill’s death, in 1982, Mount Ephraim Gardens were opened to visitors on a regular basis and Mrs Dawes continued to do a little dead-heading and pruning well into her 90s. In 1998, she hosted two dances, one for 400 licensees and one for 400 employees, at her Mount Ephraim home, to celebrate Shepherd Neame’s tercentenary. In 2005 she was nominated for the UK Woman of the Year awards. Mary Dawes died at Kent and Canterbury Hospital on April 26. Her funeral was held at St Michael's Church, Hernhill. Mrs Dawes was described by those who knew her as an extraordinary woman with boundless energy and infectious humour.


Shepherd Neame

e m e r t x e

in peak condition A team from the brewery was first to cross the finish line in the Six Peaks Challenge, raising more than £15,000 for the charity Water Aid. They completed the six climbs in 24 hours and 17 minutes, all within a 72-hour period. The “Shepherd Neame Extreme” team – radio call sign “firkin” – is the first from a brewery to take part in the Six Peaks Challenge, in which teams have to climb the highest peaks of six areas of the British Isles. The six walkers, Jonathan Neame, Graeme Craig, Olly Scott, Christian Hamilton, Darren Packman and Martin Godden, were supported by Giles Hilton and Stephen Bridgett driving the support vehicle. Olly Scott, team leader, said, “Our goal was to complete the six peaks and raise some money for Water Aid but to win the whole event and raise more than £15,000 for charity is a huge achievement - we are all extremely proud.” Shepherd Neame Extreme had the fastest time out of 15 teams taking part and received the Kelda Trophy from veteran mountaineer Doug Scott. Olly said that coming in as overall winners was the icing on the cake He said: “Be assured that the level of competition for this trophy was extremely high and we were competing within a field of 15 teams who were all extremely fit, determined and focused on completing the challenge as quickly as they could. “While our victory was fundamentally down to a truly fantastic team effort, I do wish to pay special praise to Giles and Steve, our support team, as well as both Martin Godden and Graeme Craig who, both under tremendous physical and mental pressure, ignored the pain they were in and found some inspirational energy to not only complete the six individual peaks but enable us to post this incredible winning time.” Jonathan Neame said afterwards: “Our team spirits stayed high and completing the challenge for such a worthy cause has given us a great sense of achievement. We’ve had a fantastic response from sponsors, a sign that Water Aid and the Six Peaks event are held in high regard. It was a strenuous few days, both physically and mentally, but worth every minute.”

Riding high for

British Heart Foundation Shepherd Neame staff who took part in this year’s London to Brighton bike ride have raised nearly £1,000 for the British Heart Foundation.

Team Neame from left to right: David Knight, Jackie Smith, Tim Young, Ben Anderson, Emma Farrant, Michele Coppins, Lyn Fielder, Matt Gurney, John Barnes, Steve Tomlin (driver) and Paul Farrant.

Team Neame set off from the capital in the early hours of Sunday morning, 21 June, for the gruelling 54-mile bike ride through Surrey and Sussex, down to Brighton seafront. The 10-strong team joined the 27,000 other cyclists raising money for the British Heart Foundation, with some members completing the journey in an impressive five hours. Credit manager Lyn Fielder said: “It was hard work, especially in the midday sun, but we all - eventually made it across the finish line, raising much-needed funds for the charity. Well done, Team Neame!”

The team had to climb the highest peaks in England, Wales, Scotland, Northern Ireland, Eire and the Isle of Man between 2pm on a Friday and 2pm on the following Monday. In just 72 hours, they walked 50 miles, climbed 20,000 feet, drove 1,000 miles and made two sea crossings. The challenge started at Snaefell (Isle of Man), followed by Snowdon (Wales), Scafell Pike (England), Ben Nevis (Scotland), Slieve Donard (Northern Ireland) and Corran Tuathail (Republic of Ireland). The event helps Water Aid give some of the world's poorest people access to safe water. A gift of just £15 can provide one person in Africa or Asia with a lasting supply of safe, clean water, sanitation and hygiene education. It is still possible to make a donation through a dedicated web page. The address is www.justgiving.com/shepherdneameltd1.

master brewer page 23

Labyrinth Photography

The Six Peaks Challenge


Hair today, gone tomorrow HR assistant Nicola Gent and payroll administrator Christine Epps had a close encounter of the hirsute kind when TV cooks The Hairy Bikers came to film a segment of their programme at the brewery. HR manager Robin Duncan is a Harley Davidson motorbike enthusiast and had often mentioned that he enjoyed watching The Hairy Bikers – aka Simon King and Dave Myers - on TV. “Unfortunately, he was off sick the day that they came in so we thought we would try and get a sneaky photo out of the window for him,” said Nicola. One of the bikers spotted them and waved so Nicola and Christine popped down to ask for a photo of the two of them together. “Instead they told us to hop on the bikes and have a photo with them! They were really nice,” said Nicola. “Robin came in the following morning to find a framed photo of us on his favourite bikes on his desk! He was just a tad jealous!” The show was broadcast in early September and celebrated the best of Kentish Fare. The bikers cooked Dover Sole in a sauce made from 1698 bottle conditioned ale. The Hairy Bikers with Nicola and Christine

Best gastropub has Rock on Tommy! Britain’s best chef The Sportsman in Seasalter has been named Gastropub of the Year in the National Restaurant Awards and was also placed 12th in the awards’ list of The Top 100 Restaurants in the UK, ahead of famous names such as Le Manoir des Quatre Saisons and Le Gavroche. Stephen Harris, from the Sportsman, at Seasalter, was also named Best Chef at the Good Food Guide Editors’ Awards for his “brilliant, idiosyncratic” cooking. One quarter of the Kent listings in The Good Food Guide are Shepherd Neame pubs.

Production and distribution director Tom Falcon played an unusual role in this year’s Hop Festival. Guitarist and singer Tom took to the music stage outside the front of the brewery with his funk rock covers band Jam Sandwich, playing four sets over two days.

TV and radio shows tune in to hop harvest Countryfile presenter Julia Bradbury picked hops under the expert tutelage of veteran farmer Tony Redsell, who supplies hops to Shepherd Neame, while her colleague Jules Hudson visited the brewery. Jules saw a hop sample unpacked and was given a tour of the beer-making process by master brewer Stewart Main, followed by a tutored tasting in the sampling room.

Tony Redsell also took part in The Food Programme, joining hop expert Dr Peter Darby and Shepherd Neame head brewer David Holmes in taking listeners through the journey of a pint of ale from the field to the cask. Presenter Sheila Dillon was treated to a hop-picker’s lunch, including Alison Shelley’s beer bread and a fruit cake made with Late Red by Sam Jeal.

Published on behalf of Shepherd Neame by Edwards Harvey, The Mill House, Hollingworth Court, Maidstone, Kent ME14 5PP Printed on 80 per cent recycled stock that has been awarded the NAPM and Eugropa recycled certificates

master brewer page 24

This year’s hop harvest and the expertise of our brewers were featured in two prestigious TV and radio programmes – BBC1’s Countryfile and BBC Radio 4’s The Food Programme.


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