M A S T E R
BREWER Spring 2011
Kentish Breaks It’s easier than ever to book online
www.shepherdneame.co.uk shepherdneame shepherd_neame
Welcome This edition of Master Brewer shows how staff, licensees and customers are embracing the opportunities presented by digital marketing and the benefits it brings across the business. With this year’s British Open Golf Championship being held at Sandwich and the London Olympics just a year away, Kent’s hotels and inns have never had a better opportunity to promote themselves to an international audience. Many of our hotels and inns now have a much improved online booking system. Another significant improvement is the completion of a £270,000 refurbishment at the George Hotel at Cranbrook. This two-year project further enhances this already impressive venue. We have also launched three bespoke microsites, using stunning photography to highlight the unique qualities of the George Hotel, the Royal Albion, Broadstairs, and the Royal Hotel, Deal. Our successes continue to be recognised around the world. Shepherd Neame won a gold and two silver medals at the Brewing Industry International Awards.
Interim results Shepherd Neame continues to steer a clear path through the harsh economic climate and has reported record turnover and beer volume in the six months up to December 25, 2010. A turnover rise of 1.6% to £61.7m along with a level operating profit at £6.4m, has been described by chairman Miles Templeman as “another good performance for the company”. There have been strong performances from core brands such as Spitfire, Bishops Finger and Asahi and the marketing team has been strengthened. Miles Templeman said: “We have achieved record turnover and record beer volume against a background of adverse weather conditions and pressure on disposable income. “Total beer volume increased by 0.6%, with strong performances from our core portfolio. Overall like-for-like sales in our managed estate have grown by 3.6%, with growth in liquor, food and accommodation. In the tenanted estate we are experiencing similar encouraging underlying trends and average EBITDA per tenanted pub was stable at -0.6%. “2011 will place a further squeeze on consumers’ disposable income through tax rises and inflationary pressures, but we remain focused on driving the business for the long term, on developing the quality of our brands and pubs and on maintaining our strong cash generation.”
Our achievements in making our business more efficient have been recognised at the Manufacturer of the Year Awards. Meanwhile, our Visitor Centre has won two tourism awards and is unveiling a new events venue which will enable us to cater for even larger parties in the future. Spitfire and Asahi now have a presence at one of the UK’s most prestigious concert venues after signing an agreement to host themed bars at the Royal Albert Hall It has been a busy year of activity for both brands that has seen Spitfire break into the Morning Advertiser’s Hot to Stock Top 50 for the first time. It’s also been a busy time for our new head development chef, Simon Howlett, who has been showing our chefs how to prepare exciting new cuts of steak. He also reveals the secret behind serving the perfect roast at the Tudor Rose Carvery Pub.
Jonathan Neame Chief Executive Shepherd Neame
George, a pint of Old Tax Cut
will revive us all Sunday Times columnist Charles Clover says Gordon Brown really stuffed the pubs, but George Osborne could revive them. It was not always thus. Beer used to be cheaper and spirits used to be more expensive. Then two things happened. First, Brown and his successor as chancellor, Alistair Darling, mugged drinkers of the world’s third most popular beverage (after water and tea) to fund their lavish spending. And for a decade after his first budget in 1997, Brown froze the price of spirits — the unhealthiest alcoholic drink — and loaded the price of beer, which is the weakest and therefore the healthiest. We have only just realised that Brown’s patriotic freeze of duty on whisky and other spirits has masked a boom time for vodka, with all sorts of social consequences, including teenage female binge drinking.
The beer duty escalator is a pernicious thing. It is not only morally wrong and medically wrong but economically wrong, too And the paradoxical result of his tax rises is that there is now less beer drunk than there was in the 1930s, but a relentless rise in alcohol abuse. There is also more violence in the home, according to the chief constable of Strathclyde. He suggests — as does the House of Commons health committee — that we should promote the drinking of weak beer in a controlled environment: the pub. So public policy is currently pointing in exactly the wrong direction. When Labour started to run out of money, it began to hit beer with a vengeance — which, when you think about it, is a remarkable betrayal of the working class by the wine drinkers of Islington. In 2008, Darling invented the beer duty escalator, whereby the duty is raised each year by two percentage points above the rate of inflation. Since then, the duty on beer has increased by 26% — and some 4,000 pubs have closed, a rate of 30 every week.
The beer duty escalator is a pernicious thing. It is not only morally wrong and medically wrong but economically wrong, too. For, as other European nations know better than we do, the service sector is one of the fastest ways of creating jobs. Bars and restaurants scoop up the low-skilled and give them work. That’s why countries such as France and Spain tax them less. Britain now has Europe’s secondhighest rate of duty on alcohol. On top of that and January’s rise in VAT, because inflation is rising, there is the prospect that the price will jump by 7% if Osborne keeps the escalator in place, at the cost of even more jobs. The British Beer and Pub Association (BBPA) calculates that this would cost 10,000 jobs — on top of the thousands that were lost during the Brown era. If Osborne truly wants to distinguish his tenure from those of his Labour predecessors, he must be told what he has to do: save the pub. To do that he must slash the duty on beer to something like that on cider (which carries half the duty of beer — another absurdity). He needs to say he will extend the Treasury’s proposed cut in duty on low-alcohol beer — less than 2.8% alcohol by volume (ABV) — to include 4% ABV beers, which would cover most real ale. If he did this, he would create jobs, put money into the rural economy — because beer needs hops and barley — revive Britain’s beer culture and improve the nation’s health. What a result! But Osborne doesn’t know he has to do it yet. So we have to tell him. So Google up the BBPA’s petition against the beer tax escalator and strike a blow for localism, and your local.
master brewer page 3
George Osborne is in a fix. News bulletins are stuffed with stories about cuts and sell-offs and, as he prepares for his budget at the time of writing, the chancellor knows he has to take a leaf out of the book of those Roman emperors who bribed a disenfranchised populace with bread and circuses — upsetting the poet Juvenal, who couldn’t bear to think such cynicism was so successful. So what has Osborne got to bribe us with? Bread is the last thing an overweight population needs. Circuses have been overtaken by The X Factor and are not in his gift. What’s left? I have a proposition for him, a serious one. He should do something for employment, for the built environment, for the health and gaiety of the nation — by saving the pub. Now, I have studied the tsunami that has washed over the British public house in the past decade or so. I have asked myself why our rather touristy village (pop: 1,800) in Constable country had six pubs in 1917 and still had five in 1997. I have looked into why it now has only two (more than most). I find that there are broadly two reasons for this: the first is a mixed bag of social trends; the second is Gordon Brown. The MP for Kirkcaldy and Cowdenbeath doesn’t usually figure as high as he should on the list of reasons often given for the decline of the boozer. People blame our drink-driving laws, the ban on smoking in public places and the discounting of beer by supermarkets, which means that people drink at home. Pub chains cite the lack of skilled publicans prepared to offer food and the fact that more Britons drink wine with their meals than they used to. But the most obvious reason for the closure of pubs in places where people count their pennies is the price of beer. And that’s largely down to you know who. The price of a pint pulled at a bar is about three quid. Of that, about £1 is excise and VAT at the new rate of 20%. When you include the taxes paid by the publican who pulled it for you, about half the price of a pint is tax.
New website
gets people talking Shepherd Neame’s new-look website – www.shepherdneame.co.uk – is making it easier to enjoy all that Britain’s oldest brewer has to offer. While our licensees are exploring new ways to engage with their customers, more people are talking to us online, and our hotels and inns are using the latest technology to make booking a weekend break simpler than ever. Places to stay Shepherd Neame’s hotels and inns are special places to relax, unwind and enjoy distinctive local food and ale. As Britain’s oldest brewer, we can offer comfortable and historic accommodation in the most beautiful parts of the South East, close to attractions such as Canterbury Cathedral, Leeds Castle and the White Cliffs of Dover. Our chefs take pride in serving locally-produced classics such as Romney Marsh lamb, Dover Sole and Kentish apples and working with the county’s farmers and fishermen to serve the best seasonal produce from the Garden of England. Whichever Shepherd Neame pub you choose, you can be assured of a warm welcome, excellent accommodation, local, seasonal food and distinctive Kentish ales.
Online booking
We want to maximise the potential of all our rooms as we head towards the London 2012 Olympics “The real test will be our first spring and summer season,” he said. “We want to maximise the potential of all our rooms as we head towards the London 2012 Olympics and thousands of international tourists come to the South East.”
Premier microsites The special qualities of three of the company’s premier managed accommodation venues have been highlighted with their own bespoke microsites.
The Royal Albion at Broadstairs, the Royal Hotel at Deal and the George Hotel at Cranbrook have all benefited from considerable investment in recent years and the three bespoke sites are designed to highlight their excellent facilities. Each offers top quality accommodation, fine food and drink in perfect locations for tourists. The Royal Albion stands on a cliff overlooking sandy Viking Bay; the Royal Hotel is right on Deal’s pebble beach; and the George Hotel sits in the heart of historic Cranbrook. All three hotels have an interesting history and architecture. They combine modern, comfortable facilities with genuine character, earning each a place in the prestigious Sawday’s Special Places – Pubs & Inns of England & Wales. The microsites use high-end photography to set the mood and emphasise the quality of the offer, while offering a wealth of useful information such as directions, room rates and availability, online booking and sample menus.
master brewer page 5
Improvements to Shepherd Neame’s online booking system have made it easier for customers to check availability and to make reservations. Andy Elford, who looks after our online bookings system, says that Shepherd Neame’s 11 managed hotels are now using an enhanced system that operates in real time. “Potential customers can always see an up-to-date list of the rooms available, with a full set of prices,” he said. “They are also shown the styles of room available such as double, single or twin, perhaps with a four-poster bed or a sea view. This is particularly helpful for parties, family groups or those looking for something special.
“Some hotel sites even show pictures of each individual room so you can see exactly what you are booking. This is a powerful selling tool for hotels such as the George Hotel at Cranbrook or the Royal Hotel, Deal, which boast spectacular signature rooms with unique décor.” He says the new-look pages also encourage customers to spend longer on the site.
George Hotel, Cranbrook The George Hotel has 12 en-suite rooms. The Crimson Room has a four-poster bed and a goldpainted ceiling, and was used by Queen Elizabeth I when she visited Cranbrook in 1573. Each bedroom is individually designed, offering a choice of period or contemporary styles, decorated with sumptuous fabrics specially-chosen to complement distinctive pieces of furniture or art, many specially-commissioned.
Royal Albion, Broadstairs Enjoying a magnificent outlook on the cliff above Viking Bay, the Royal Albion is one of East Kent’s top hotels. There are 21 ensuite rooms, refurbished to a high standard, complete with luxury bathroom suites and quality soft furnishings. Many enjoy sea views and some have direct balcony access. The hotel, once a favourite of author Charles Dickens, also boasts an excellent restaurant, coffee lounge and Riviera-style garden overlooking the sea.
Royal Hotel, Deal The Royal Hotel has 18 en-suite bedrooms, some including four-poster beds and one specially-equipped for disabled guests. Three of the rooms, Nelson, Lady Hamilton and Wellington, have large balconies overlooking the shingle beach and have been decorated to a high specification with state-of-the-art facilities and delightful themed touches. The Wellington Room enables visitors to relax in a free-standing, raised period bath, while enjoying a view of the English Channel.
master brewer page 7
Beer fans like
having their say James Purcell, Shepherd Neame’s digital marketing manager, has built upon the launch of Shepherd Neame’s new website to develop the company’s online presence, through the website and social networking. Shepherd Neame’s Facebook page now has more than 1,000 fans and the number of followers of the Shepherd Neame Twitter feed has doubled since November. James uses social media to give our customers the inside track on the latest beers, events and pub openings. He says: “We love talking to people and hearing what they think of our pubs and beers. Followers and fans usually want to ask us when certain ales will be available. They also like to tell us what they think of various beers, providing their own comments and suggestions. “Fans of Shepherd Neame beers have the choice of giving their views on social media such as Facebook or Twitter or they can give us their feedback directly in the brands section of the company website.” The sales team has organised a successful competition on Facebook for Hurlimann (see back page) and there are plans for similar competitions with other brands in the future. There are also plans to launch Hurlimann and Oranjeboom websites, and to further develop existing sites dedicated to Sun Lik, Bishops Finger and Asahi UK.
Licensee Peter Reeve, pictured with wife Sally
Online boost for licensees The new-look website and its associated microsites have delivered a wealth of opportunities for Shepherd Neame licensees to effectively market their pubs at minimal cost. Using their bespoke sites, licensees can now publicise listings of events as well as posting samples of food and drink menus. In due course, a data capture facility will allow licensees to build relationships with their customers, a marketing capability usually associated with large chains. Each pub can involve its customers in establishing its unique personality, using SMS or email. This conversation could include regular updates on special offers, themed events, seasonal ales or new menus, giving customers regular updates on their favourite pub. Licensees are being supported in the use of their websites with guidance from their business development managers and through online tutorials. The support extends to providing training documents explaining how to set up and make best use of Facebook and Twitter.
Licensees can also market their pub at minimal cost by using Shepherd Neame’s web-to-print facility to personalise point of sale material to help with promotions and food offers. Tenants can use its flexible templates to create bespoke, low-cost marketing literature and promotional material suitable for their pub, including menus, posters, table cards and banners. Each can be designed to suit the licensee’s particular offer to publicise promotions. The web-to-print portal also includes marketing support and reference information on legal issues, such as licences and human resources. Retail director Nigel Bunting said: “These facilities, which go way beyond the usual marketing capabilities provided to pubs, demonstrate our commitment to licensees and our determination to equip them with all the necessary means to maximise their trade.” The brewery is establishing a committee of experienced licensees and brewery staff to develop marketing initiatives within the tied estate.
Tenant Peter Reeve, who worked in IT before becoming a Shepherd Neame licensee, said the web-to-print facility is a useful tool that would make pub marketing more professional while saving time and money. “I like it because it is a very simple way to get things done,” said Peter, who runs the Woodman in Farnborough. “It is so easy – you just log in and click through to choose the poster, tent card or banner you want from a variety of styles and subjects, including artwork for themed events such as St George’s Day. “You just type your information over the top – the name of your pub, the date and event details – and the material is professionally printed and sent to you in the post. No creative skills are needed, it only takes a few moments to do and the prices are very reasonable. You can achieve professional looking posters and banners with very little effort and at modest cost.”
Stylish makeover for
George Hotel Over the past two years the brewery has invested £270,000 at the George Hotel in Cranbrook, refurbishing the restaurant, accommodation and bar at the popular boutique hotel. The work centred on the Cranbrook Bar and included building a walk-through to the brasserie. The bar’s layout was redesigned and the exterior redecorated. Eight of the hotel’s traditionally-styled bathrooms have received new fixtures and fittings and the kitchen has also been redesigned. Manager Martin Lyall said: “All three areas – accommodation, the kitchen and the bar – have received attention and as a result, we are trading very well. The redesign of the kitchen was in response to an increase in demand for food, and the bar’s alteration has made a big difference.”
The George Hotel is among Shepherd Neame’s most historic pubs. The first reference to it can be found as far back as 1300 and Queen Elizabeth I stayed there in 1573. The refurbishment has been sympathetic to its historical origins while giving it a new lease of life. 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.
master brewer page 9
Prince of Wales is
fit for a king The Prince of Wales in Cleaver Square, Kennington, now boasts a completely redecorated interior consisting of a redesigned bar, new furniture, carpeting and wallpaper. The £25,000 refurbishment further enhances the pub’s warm and cosy atmosphere, heightening its classic Georgian pub character thanks to such additions as leather banquette seating, chandeliers and hand-painted Shepherd Neame mirrors. A popular spot with cricket fans and tourists – it lies close to The Oval and the Imperial War Museum – the Prince of Wales is also popular with regulars, who enjoy its range of Shepherd Neame ales and pub food.
Birchington hotel receives a new look A popular family-run pub and hotel in Birchington now boasts a refreshing new look, thanks to Shepherd Neame.
The Seaview Hotel’s reputation as a traditional and family-friendly venue has been enhanced thanks to new decoration and carpeting throughout. The £66,000 refurbishment saw improvements to the bar including new
fittings, such as Shepherd Neame mirrors, while some original Victorian tiles have been uncovered in the entrance. The exterior has been also been redecorated with traditional signwriting on the paintwork and there are plans to refurbish the rooms and to add a patio to the garden. Licensee Steve Morgan said: “We are a family-run business, with a very good reputation for food and a cosy atmosphere. The refurbishment has given everyone here a lift and it’s clear that Shepherd Neame is a caring brewer that wants to preserve its pubs.” Built at the turn of the 19th century, the Seaview Hotel offers a wide range of cask ales and the menu draws on locally sourced food.
Sun eclipses former look One of Faversham’s most attractive and atmospheric pubs, the Sun Inn, has been given a new lease of life thanks to a major refurbishment. The historic pub has retained its heritage and charm but now boasts enhanced facilities thanks to the £80,000 redecoration. Manager Brendan McBride said: “The bar and restaurant have been completely transformed, though in keeping with the pub’s 14th century origins. The floor and ceilings have been refurbished and we have a new back bar. “The food has always been excellent, but now we have a much more comfortable environment for dining. A major feature of the new restaurant – which can now seat more people – is a dramatic 6ft, glazed wine cabinet.” Customers enjoy a beer and food matching evening at the new-look Sun Inn, Faversham
Refurbishment gives food for thought The refurbishment has inspired licensee John McGowan and his partner Roz Kane to start the lunchtime service. Roz said: “Shepherd Neame has done us proud. Everyone loves the refurbishment. There is now a log burning stove, oak floor, newly-painted walls and the bar now has mirrors with shelving so that we can display bottles of wine – yet the pub retains the look of a traditional inn.” Roz added: “We serve good pub food, such as shepherds pie, sausages and mash, ploughman’s lunches and sandwiches. We also have a specials board.”
master brewer page 11
The Five Bells in Seal has celebrated an £18,000 refurbishment by the brewery with the launch of a lunchtime menu.
Makeover for award-winning London pub The Betsey Trotwood in Clerkenwell has been given a £30,000 refurbishment under Shepherd Neame’s matched investment scheme. The current Shepherd Neame Tenanted Pub of the Year now boasts impressive redecoration and design, further enhancing its reputation for cultural entertainment, fine ales and good food. The brewery supplied more than half the money for the project.
Scott Baker, who runs the pub with fellow licensee Richard Cobbing, said: “We have new flooring, a newly-decorated exterior and refurbished toilets. We have invested in new tables for the outside and we are redesigning the kitchen to keep up with the demand for our lunches.” Operating over three floors, the Betsey Trotwood frequently stages stand-up comedy, a range of music sessions from bluegrass to folk, poetry readings and philosophical debates and talks by arts societies.
Sea change for Diver’s Arms The Diver’s Arms in Herne Bay has returned to its maritime roots with a refurbishment by the brewery that highlights its nautical heritage and proximity to the sea. Visitors are now greeted by the sea-blue exterior before passing into the welcoming bar with its wood-panelled ceiling and walls. The bar is decorated with hawsers and there are plenty of maritime artefacts from the area on view. The £70,000 refurbishment returns the historic pub – thought to have been built with the bounty of a 19th century diver – to its seafaring past as a homely and welcoming real ale house. The distinctive memorabilia includes an antique brass diver’s helmet, weighted diver’s shoes and an antiquated oxygen pump supply system. A ship’s capstan has been transformed into a table and several cork life-belts decorate the pub. The attractive wall niches depicting maritime scenes have been restored and a smoking gazebo has been added outside. As well as the nautical theme, Shepherd Neame’s own heritage is also represented by historic beer labels and bottles.
Football team
stripped of calendars The Aviator in Sheerness sold out of risqué calendars in less than a week after its football team got its kit off for charity. Players from the pub team dispensed with most of their clothes for a 2011 calendar to raise money for Macmillan Nurses. One shot saw them bare all, though each player’s modesty was tastefully preserved thanks to strategically-placed sporting equipment. Sheppey photographers Charly Bowman and Natalie Barker of NCB Photography worked for free on the calendar, which saw all 50 sell in only five days, raising more than £300. The calendar was the idea of assistant pub manager and the team’s manager Matt Boosey, who has a friend battling cancer. Matt said: “We were very pleased. I didn’t think the calendars would sell that quickly. They were bought by family members, staff and customers – one customer bought three in one go.” The project received an unexpected boost from the grateful owners of the BP garage at Queenborough Corner who donated £250 after Aviator customers played their gallant part in challenging two people accused of robbing the petrol station.
The incident, on December 30 last year, saw two women from the garage run to the pub across the way, while customers headed to the petrol station. They were able to supply police with the number plate of a car. Police later arrested two people. The £250 donation pushed the Aviator’s charity total to £600. The Aviator has long been known for its community spirit. During last year’s World Cup, the pub’s regulars helped collect 150 football shirts, which will soon be sent to children at a Kenyan school. Could another calendar be in the offing? Manager Phil Chislett, who plays in goal, said: “I did suggest the idea to the darts team but they pointed out that darts equipment doesn’t cover very much.” Phil, a member of the local rotary club, said: “We really try to make The Aviator a community pub and put it at the centre of things. It’s ideal for families. We have just had a new children’s play area installed – it includes a climbing frame in the shape of a bi-plane.”
Naked ambition: The Aviator team
The Aviator Football Club has made it to the cup final of the Sheppey Sunday League Junior Charity Cup. The final, on April 24 at Sittingbourne against Park Regis Reserves, could see the team lift the cup. Pub manager Phil Chislett, who shares goalkeeping duties with Sonny Andrews, said: “We will be giving it our best shot. We beat B&W three-nil in the semis.” The team was originally called Real Minster until team manager and then customer Matt Boosey got chatting to Phil. Phil said: “Matt came in after football training one day and we talked about sponsors. So I said I would support them. I got them a kit and they changed their name to The Aviator.” Matt Boosey, now assistant manager at the pub, said: “We’ve done really well – it’s only our third season after being promoted from division four last year.” Tickets for the final are on sale at the pub at £3 each.
Nailbox raises thousands for charity The Nailbox in Folkestone is fast making a name for itself for its customers’ tireless charity work. With plenty of support and airplay on local radio station, kmfm, the CD led the way for inspired regulars to undertake their own fund-raising for ChildLine and others. Nikki added: “There has been a 21-mile hike, barbecues and a wife of one of the band members did a swimathon.” The pub’s fund-raising is fast approaching an impressive £5,000. Nikki said: “They are very much community-minded here and charity based. It’s brilliant!”
master brewer page 13
Regulars have raised thousands for good causes after licensee Nikki Sage first thought of galvanising visiting musicians into a force for good. She explained: “We have quite a few musicians who come here. They were sitting there one day when I mentioned that I would like to do something for NSPCC / ChildLine.” Before long the Nailbox band was formed and a charity CD, The Journey, released in aid of ChildLine. Produced by pub regular Richard Murrells, the CD is available in the pub, priced at £4.
The pub is the home of the roast, the perfect place to enjoy this traditional favourite in a warm, relaxed atmosphere. Simon Howlett, Shepherd Neame’s head development chef, works with our talented kitchen teams to teach new skills, food styles and techniques, constantly looking to develop our great pub food. Master Brewer met Simon at the Tudor Rose Carvery Pub to talk about the quality ingredients, skills and experience our chefs use to deliver a delicious roast every time. Roasts, as anyone who has cooked one at home will know, depend on a combination of good ingredients, timing and experience. Simon Howlett (above) is passionate about the quality, seasonality and provenance of ingredients plus the dedication and know-how that goes into turning them into “the perfect roast”. Taking centre stage, the meat must be of the highest quality. Simon ensures that his chefs only use the finest quality meats, matured for over 21 days, always sourced from within the UK and from Kent whenever possible. Cuts served include topside, silverside, top rump or foreribs of beef, shoulder or legs of lamb, loin or leg of pork, gammon ham, plus whole chickens and turkeys. The choice of meat varies from pub to pub and chef to chef. Lamb is a favourite around Easter time. “Meat is roasted fresh each day for optimum flavour and customer experience,” says Simon. “The meat is always seasoned, roasted initially at 240 degrees Centrigrade to seal and then at 180 to 200 after that. “A sharp knife is essential for carving the meat. There is a unique art to correctly carving roasts – it is a knowledge you build up over the years. Someone with 20 years’ experience such as Nigel Meakins, the chef at the Tudor Rose, can
look at a piece of meat, immediately see whether it is suitable for roasting and, once it’s cooked, instinctively know the best way to carve it.” The next most important item for most customers is a tempting tray of roast potatoes and Simon’s team works hard to source the best roasting potatoes and to serve them crispy on the outside and fluffy on the inside.
The Tudor Rose, Chestnut Street, Borden, ME9 8BT – just two minutes from the A2, close to Sittingbourne The Tudor Rose carvery offers a selection of beef, turkey, pork or ham and three vegetarian options, accompanied by seasonal vegetables and freshlyprepared Yorkshire puddings and real gravy, plus a range of starters and desserts. The Carvery, open on Friday and Saturday evenings and on Sundays, costs £12.95 for two courses and £16.95 for three. There is also a new pub menu available throughout the week, featuring classic dishes. To book, call 01795 842575. More details on www.tudorroseborden.co.uk
“The potatoes are boiled until soft, shaken to fluff up edges,” says Simon. “The dripping or oil must be in a hot tray so the potatoes seal as soon as they hit the fat. It is also important to turn them throughout the cooking time to ensure they are nice and crispy. If you want to add an extra something to the flavour, some chefs like to add garlic and herbs to the oil.”
Simon teaches cutting edge techniques He insists that all Yorkshire puddings are freshly-prepared on the premises. “The tray and the oil must be very hot and, whatever you do, never be tempted to open the oven during cooking. If you’re feeling adventurous, try flavouring the pudding with herbs, garlic, mint or mustard.”
Ultimately, everyone has their own distinct idea of what makes the perfect roast and it is this attention to detail that makes customers happy and eager to come back to us time and time again. Roast dinners offer good honest family fare that’s great value Cooking all those joints means that delicious meat juices are in plentiful supply, so Simon makes sure his chefs always deliver real gravy full of flavour, using the meat juices and a stock pot.
There is also vegetarian and gluten-free gravy on offer and the Tudor Rose makes sure vegetarians don’t miss out by providing a choice of vegetarian dishes such as nut roast, spinach and ricotta ravioli and tomato and goat’s cheese tart. Vegetables are always seasonal, fresh, and locally sourced whenever possible, with a choice of steamed vegetables and those with sauces such as cauliflower cheese. Each chef has a chart of 30 different vegetable recipes, showing what is in season from month to month and how to create mouth-watering dishes such as swede mash, red cabbage and leeks in cheese sauce. Simon says: “We also make sure that all the condiments you would expect to be paired with the various meats are available, such as horseradish, mint sauce, cranberry sauce, mustards and redcurrant jelly. “Ultimately, everyone has their own distinct idea of what makes the perfect roast and it is this attention to detail that makes customers happy and eager to come back to us time and time again. Roast dinners offer good honest family fare that’s great value.”
Matching roast meats with ale and wine Each roast meat has its own distinctive texture, aroma and flavour. Once that’s complemented by roast potatoes and the addition of traditional accompaniments such as horseradish, mint or mustard only robust ales and wines with their own distinctive flavours will do. Here, Simon makes his suggestions for matching traditional ale and wines with a tasty roast. Beef Beer choice: Late Red or Master Brew Wine choice: Dry red Shiraz, a Grenache or a Cabernet Sauvignon
Lamb Beer choice: Kent’s Best Wine choice: St Emilion
Turkey Beer choice: Spitfire Wine choice: Pinot Noir or Rioja Ham Beer choice: Bishops Finger or Master Brew Wine choice: Riesling or Pinot Noir
Head development chef Simon Howlett hosted the skills development day at Kent food supplier Brakes in Ashford, which introduced a new specification guide to improve meat quality and a Ready, Steady, Cook-style competition. Eleven top Shepherd Neame chefs also saw Simon demonstrate new flavoursome meat cuts proving popular in the US and South America but largely unknown to British diners. He said: “I demonstrated the flat iron steak, the club steak and picahna steak cuts. The flat iron steak was developed in America and is extremely tender as it comes from the chuck, which is part of the shoulder, in three thin cuts. “The picahna is highly prized in great beef producing nations such as Brazil and comes from the rump and is also thin-cut, while the club steak is a fore rib cut, popular throughout America and Europe. “The chefs will now be looking at these new meat cuts and introducing them onto specials boards with a view to putting them on their spring and summer menus.” The skills day, which was arranged by the brewery’s food development team, is likely to become a regular feature. The competition, in which chefs worked with selected ingredients to produce their own dish, saw winner Alistair Lycett of The Sun, Faversham, produce noisette of lamb served on a bed of roasted winter vegetables with pan-friend sweetbreads and veal jus. The runners-up were Stephen Osbourn from the Royal Albion in Broadstairs and Ellina Smith from the Wharf, Dartford.
master brewer page 15
Pork Beer choice: Bishops Finger Wine choice: White Chablis or Muscadet or a red Grenache or Burgundy
Chicken Beer choice: Spitfire Wine choice: Unoaked Chardonnay
Shepherd Neame chefs are proving themselves to be a cut above after learning some new skills.
ENJOY FOOD WITH SHEPHERD NEAME ALES
Anchor weighs in with
seafood selection The Anchor pub in Faversham is reeling in new customers with a popular seafood restaurant, The Anchor Crabshack and Grill. Listed in The Good Beer Guide, The Anchor is a favourite haunt of the shipwrights and boatmen of Faversham Creek. It serves seafood from the Kent coast which is expertly prepared by chef Ryan Smith, formerly sous chef at The Sportsman in Seasalter. The menu offers such dishes as deep fried squid, mussels steamed in white wine and thyme, lobster bisque, organic salmon fishcakes and crab linguine with garlic and chilli. Licensee Claire Houlihan, who runs the pub with partner Hamish Stuart, said: “Previously you had to travel
to Whitstable for this kind of seafood. Now you can come here. Our locally-sourced fish is landed at Ramsgate.” The Crabshack’s appeal – quality seafood conveniently close and served in a relaxed atmosphere – is a prime example of how some pubs are introducing exciting new food offers to expand their customer base. Claire, who also runs the successful Three Mariners at nearby Oare, added: “People love the fact that they can eat good, reasonably-priced fresh fish in Faversham. Also, it has allowed us to reclaim a room that was never really used.”
Chef’s recipe for Fish Stew (serves 4): Ryan Smith’s fish stew recipe is perfectly complemented by a glass of Whitstable Bay Ingredients: 2 red mullet
Method:
4 fillets of mackerel, weighing 70g each 28 mussels 500ml fish stock 1 tbsp tomato puree 1 onion
6 garlic cloves 1 bulb fennel Pinch saffron Chopped chives Glass white wine
Take the mullet fillets off the bone and put to one side. Fry the bones and all of the vegetables until soft and golden brown. Add the saffron and tomato puree and cook for 2 minutes then add the wine and reduce by half. Add fish stock, bring to a boil then turn down and simmer for 30-40 minutes. Liquidise and pass through a fine sieve. Put the liquid in a saucepan with the mussels and cook with a lid on until they open, then add the mullet and mackerel and cook until they are cooked through. Place the fish and mussels in a large bowl and pour over the sauce and sprinkle over chopped chives. Serve with boiled potatoes and garlic bread.
Helpdesk improves handling of property issues The brewery has launched a property helpdesk with its own dedicated phone number – 01795 542150 The property department has invested in specialist software to log and reference all calls relating to repairs and refurbishments, operated by a specially-assigned member of the property team. This means that the progress of repairs can be followed more efficiently and feedback on contractors can be reviewed to monitor their performance. Martin Godden, head of property services, said: “We can now log the thousands of calls received each year, helping us to manage customer
satisfaction. A six-month trial of the scheme has already led to improved feedback from licensees.”
Code launched The Code of Practice for Shepherd Neame Tenancies, a guide to the advantages, responsibilities and commitments of running a public house, has been officially launched. All licensees have been informed and they can request a copy from the brewery. Alternatively, the Code can be downloaded in PDF format from the
Join Us / Run a Tenancy section of www.shepherdneame.co.uk. The document, accredited by BIIBAS (British Institute of Innkeeping Benchmarking and Accreditation Services Ltd), details how the brewery works with tenants and which party has responsibility for various areas of the business.
Short-listed for awards A popular licensee and an innovative river-front pub have made a prestigious industry awards shortlist. Chris Maclean of the Railway Hotel in Faversham has been nominated in the Publican of the Year category, while the Grove Ferry Inn at Upstreet, near Canterbury, features in the Tenanted Pub of the Year category of The Publican Awards 2011. The winners will be announced at a ceremony at the Grosvenor House Hotel in Park Lane, London, on April 6. Chris Maclean’s 20-year involvement in the industry and his championing of pubs through his popular blogs are just some of the reasons for his nomination. He said: “It is very good news. I have been in the trade for 20 years and perhaps now is my time.”
The nomination could be one of the last for busy Chris who is training to become a Church of England priest. Within three years, he could be ministering to his own parish – though his assertions of the positive effects on a well-run pub on the local community could continue to feature in his views. He said: “This industry has been part of me for 20 years and I have a compelling urge to make sure that it has a good profile.” Anthony Pender, licensee at the Grove Ferry Inn, thinks his pub’s innovations may have played its part in the nomination for Tenanted Pub of the Year. He said: “We think outside of the box. For instance, we have the Butcher’s Block deli counter where customers can order meat and buy vegetables, jams, chutneys and cheeses. “We also run river trips with our eco-friendly boat and we are in the process of setting up a tourist information point as we had a vacant space in an outbuilding.”
Plough helps growth in community spirit The brewery is helping The Plough at Brabourne Lees cultivate even closer ties with the community by opening up its land to allotment holders.
The idea means that the disused field behind the pub’s children’s play area could soon be filled with keen gardeners. Licensee Sally Duncan, who runs The Plough with her daughter Bonnie, said: “We cook fresh produce in our kitchen and while we will have our own allotment, we are also hoping that the
locals with sell us some of their vegetables. We aim to put up the name of the allotment holder and their produce on our blackboards when we use their ingredients.” This marks the second time Shepherd Neame has made land available for such a useful community purpose following the launch of an identical scheme at the Harrow in Knockholt last year. Sue Wood, parish council clerk, said: “We were approached by a couple of residents who said they would like to have some allotments in the village.
We approached Shepherd Neame and were delighted that they immediately came back to say they were happy to do it. We now have a five-year lease, with the option of another five years and a further 10 after that.” She added: “There is talk of setting up an allotment society and those who have had allotments are offering their skills to those who haven’t. It is a fabulous community project.”
master brewer page 17
Allotment scheme - Sally Duncan (nearest) and parish clerk Sue Wood in red coat
Spitfire is Asahi an hot to stock prove to b Spitfire has made its first appearance in the Morning Advertiser’s Hot to Stock Top 50, the weekly publication’s unique annual guide to the fastest-growing products in the licensed trade. Spitfire was praised for its Operation Landlord promotion, which gave one licensee the chance to win their rent for a year, its new-look website, continued sponsorship of the Kent Spitfires cricket team as well as its continued support for service charities, including the Royal Air Force Benevolent Fund and Help for Heroes. Shepherd Neame’s bestselling premium ale entered the chart at Number 39, as a result of detailed market research commissioned by the paper, covering field and telephone inquiries, sales information and stocking policies across more than 5,700 outlets nationwide. The Morning Advertiser said: “As well as outlet growth, each individual ranking is based on a wide range of criteria assessing current brand investment, popularity, penetration, support activity and, most importantly, sales performance.”
Spitfire wins listing as sixth most popular brand of ale in MA’s top 50 Shepherd Neame marketing manager Mark Miller said he was delighted that Spitfire had made it into the Hot to Stock Top 50, which is used by licensees as the authoritative guide to which products are most likely to attract customers and boost profits.
Asahi and Spitfire are set to become star performers at the Royal Albert Hall. As the official lager of the world-renowned venue, Asahi can be enjoyed at the bar on the Grand Tier, while the Spitfire bar is well-situated just off the main entrance, a key location familiar to many of the venue’s million visitors a year.
Both bars have been specially-designed in collaboration with the Royal Albert Hall. The Spitfire bar provides the only draft ale available at the venue and will also serve bottled Spitfire and Bishops Finger. The partnerships will see Asahi and Spitfire reach a wide range of consumers as the Royal Albert Hall plays host to a multitude of top name acts and international events. General manager Asahi Christian Hamilton said: “We are delighted to be in partnership with such a prestigious cultural icon as the Royal Albert Hall. It is one of the top live music venues in the UK, hosting up to one million visitors a year. “The Royal Albert Hall has recently had Noel Gallagher, Arctic Monkeys and JLS performing there. It has also hosted Cirque Du Soleil and performances of Madam Butterfly.”
Licensees delighted to Evacuate with Spitfire A lucky licensee and six Spitfire drinkers won dream holidays in a Spitfire ale competition called Evacuate with Spitfire which ran nationwide. Jonathan Quinn, who runs the George & Dragon in Ilfracombe, Devon, won the top prize of £2,000-worth of Thomas Cook Jonathan receives his vouchers after one of his Spitfire prize from Alex Sheen casks was entered into a prize of Shepherd Neame draw in the competition run throughout Punch Taverns. Jonathan said: “Spitfire is my biggest selling real ale. I’ve stocked it for five years now and my regulars love it. They especially love the tongue-in-cheek posters.” Evacuate with Spitfire also saw six lucky customers from across the country each scoop £500 worth of vouchers after they received a scratch card with their pint. Mark Miller said the competition had been a huge success.
Reach for the sky The Spitfire balloon, operated by Kent Ballooning, will be out and about over the skies of Kent from April to October. Passengers spend an hour aloft admiring the scenery before descending to toast their adventure with Spitfire or Champagne. The balloon is launched from exclusive locations around Canterbury, Folkestone, Ashford and Maidstone and also appears in static displays at major events around the county.
facebook.com/spitfireale twitter.com/spitfireale
d Spitfire Taking flight e star turns at Concorde 2 There is also a newly-built Asahi bar in Brighton’s top live music venue and nightclub, Concorde 2. The Asahi bar serves draft and bottled Asahi beer alongside a selection of Champagnes, wines, spirits, light snacks and sandwiches. It is located on the Grand Tier and is one of just four of the venue’s 13 bars to open two hours before each performance. Christian added: “The bar has received a very good reception already and looks wonderful.” The Spitfire bar is the newest addition to the Royal Albert Hall. Shepherd Neame marketing manager Mark Miller said: “This is a fantastic achievement for Spitfire and we are delighted that the brand has been welcomed so warmly. “This is the latest in a series of coups for Spitfire and comes hot on the heels of its successful partnering with the RAF and the Spitfire Sevens rugby team.” Michelle Aland, Royal Albert Hall’s head of sponsorship and partnerships, said: “We have enjoyed a successful first year with Asahi, and look forward to positive results from the introduction of Spitfire ale to the Hall. We have worked with Shepherd Neame to design an elegant new space for our customers to enjoy Spitfire and enhance their experience at the Hall. With our mutual rich histories and traditions, Spitfire ale is the perfect partner for the Royal Albert Hall.”
The Asahi bar at Concorde 2
The stylish beer fits in perfectly with the three-room club’s state-of-the-art appeal, catering as it does for top music stars and a capacity of 600. Stockists are also being encouraged to join in with Asahi’s success thanks to a promotion called Asahi All Areas, in which every month a winning entrant receives tickets to high-profile events such as London Fashion Week and GQ magazine’s Man of the Year Awards.
master brewer page 19
Springing into action Shepherd Neame’s award-winning Visitor Centre has a packed programme of events lined up for spring 2011. To celebrate the Patron Saint of England there will be a St George’s Day Beer and Food Evening on April 23, complete with Dragonfire Ale brewed especially for the occasion. Traditional English pub dishes will be served with a modern twist. A Murder Mystery Evening will take place on May 13 when Inspector Jager will lead dinner guests through a series of statements and clues to help solve a terrible crime. The evening includes a four-course dinner. Faversham Historic Vehicle Pageant has proved so successful in the past that it has been extended to the whole weekend of May 21 and 22. On the Saturday there will be a vintage bus display and on the Sunday hundreds
of classic cars and motorcycles will descend on the town. Shepherd Neame will be running guided tours over the two days and serving lunch in the brewery – though advance booking is advised. The Spitfire Steam Train will also be making an appearance, running from London to Faversham on the Sunday, with a shorter return trip in the afternoon. Shepherd Neame Gift Certificates make great presents for birthdays and anniversaries and are available for brewery tours, Beer and Food Evenings, Ale Samplers’ Suppers and short breaks.
Faversham Historic Vehicle Pageant. Tom Brady and John Finch of String & Bone Jazz Band with 1980 Albany replica
Shepherd Neame saw an increase of 26 per cent in visitor numbers on its brewery tours in 2010. The Visitor Centre also saw an increase in numbers for other events, including Beer and Food Evenings and Ale Samplers’ Suppers. For more information visit www.shepherdneame.co.uk or call the Visitor Centre on 01795 542016 or email tours@shepherdneame.co.uk.
Vaults will host
bigger events
The brewery is gearing up to cater for even larger functions with the development of The Vaults into a roomy and inspiring functions venue. The former wine and spirits store has been equipped with a permanent bar and will be capable of hosting functions for up to 450. As well as events hosted by Shepherd Neame, the attractive space, which is decorated with pub signs and full of fascinating vintage vehicles and memorabilia, is also available for private hire. The Vaults already has a number of activities planned, including a Barn Dance on Friday June 3, a Rocking the Vaults music live music night on Saturday June 4 and a Beer Festival on Saturday 2 and Sunday 3 July.
Visitor Centre manager Graham Hukins said: “We see The Vaults as operating alongside the rest of our Visitor Centre facilities, giving us increased flexibility to host a wider range of events and functions, especially those requiring lots of space.
“For instance, a couple could hold their wedding ceremony and wedding breakfast for 60 or 70 guests in the Visitor Centre during the day, then hold an evening function with disco or live band for much larger numbers in The Vaults.” The Vaults will be available for product launches, exhibitions and for parties with 150 to 450 guests. Buffet food or lighter refreshments, such as canapés can be provided. People hiring the venue will have the option of keeping the room’s historic vehicles in place to give their event added atmosphere. Bookings are now being taken on 01795 542285.
Tourism and brewing awards The brewery has been named Small Visitor Attraction of the Year in the Beautiful South Awards and picked up silver in the Flavour of the South East category. The awards are organised by Tourism South East and celebrate the best in quality, innovation and service at tourism businesses across the region. The brewery competed with a record number of entrants to scoop the award for Small Visitor Attraction of the Year which recognised its outstanding customer service, good presentation of information, accessibility and innovative marketing that has
L-R: Nicholas Owen (host), Sam Jeal and Graham Hukins
brought in new and repeat visitors. The brewery also won silver in the Flavour of the South East category, which recognises tourism businesses that produce distinctive regional food and drink or feature locally-grown products and offer an excellent visitor experience. Shepherd Neame will go on to represent the Beautiful South at the Enjoy England Awards for Excellence in April.
Shepherd Neame has won a gold and two silver medals at the Brewing Industry International Awards, dubbed the Brewing Oscars. Japanese lager Asahi won gold in the keg lager category, and Chinese Sun Lik picked up silver in the same group. Whitstable Bay Organic Ale also received a silver award in the Small Pack Ale category. The international awards, now in their 125th year, are judged by practising brewers from around the world including Belgium, Germany, Czech Republic, Africa, America and the UK. Beers are assessed for taste, appearance and aroma, as well as their commercial worth in today’s market.
Shepherd Neame wins
UK Manufacturing Award Shepherd Neame has been recognised for supply chain improvements at the Manufacturer of the Year Awards 2010.
He said: “We have worked hard across the supply chain to implement changes and practices that were previously unfamiliar to the organisation. Everyone has played their role in ensuring that beer production, warehousing and distribution runs as efficiently as possible.” The awards recognise and reward excellence achieved in all sectors of industry and highlight the diversity and strength of UK manufacturing. Shepherd
Neame fought-off strong competition from global manufacturing companies including Jaguar Cars & Land Rover, McBrides, Joy Mining and Catalent Pharma Solutions to scoop the prestigious title. Last year, the brewery also won a trophy at the Process Excellence Awards for Best Improvement Project and was a finalist in the Chartered Institute of Logistics and Transport Awards for supply chain innovation.
master brewer page 21
The brewery won the Supply Chain and Logistics category for transforming supply chain and logistics methods right across the business. The programme of changes has increased capacity, reduced costs, improved product availability and helped meet higher demand and expectations from customers. Production and distribution director Tom Falcon said the award was worthy recognition for a “huge team effort”.
How to Read a Building Company archivist John Owen takes a closer look at 18 and 19a Court Street, the section of the brewery to the right of reception which contains the board room. It all began here at 18 and 19A Court Street. From at least the 1570s brewing has been carried out on this site by four families who have lived and died in the house here. Only in the last 50 years has this family home been converted into offices. The plot size goes back a thousand years and the buildings reflect the wealth, tastes and needs of those families; and in miniature, the development of Faversham. The architecture and decoration illustrate changing styles and materials and later the needs of a business. As we walk through the building and go up or down stairs to different levels we go from one century to another. Our site, technically called a messuage plot, is typically narrow and long with the commercial yard down the middle. The plot runs down to Conduit Street, which was originally an un-embanked mud flat. Until 1932 number 23 Court Street still had an imposing water gate, which marked the original Creek boundary. Further along, at the end of our Old Cask Yard, we still have the ghost of the original river boundary in the much later Victorian arched gate, now partly obscured by the raised ramp. Twenty years ago the natural mud level was located 14 feet below Conduit Street.
This roof in this early 19th century picture of the brewery clearly shows the join between 17 (now reception) and 18 (now the board room)
18 / 19A Court Street was one large medieval timber framed building, not unlike the Visitor Centre. It began life as a series of bays or attached boxes, limited by the size of timber that could be used in the frame. Over time they were added to or replaced, because they had decayed or were unfashionable. Number 19A was the end bay, or cross-wing, with a gable facing the street. Gable barge boards were discovered here in the early 19th century when this end was rebuilt. They were inscribed with the initials WC and IC and the date 1544: were these the initials of William Castlocke, a known brewer, and his wife? This is a tantalising but alas unproven mystery. Number 18 was the hall range parallel to the street, originally one big space open to the roof. The original entrance was probably where the front door is now, facing the long yard behind. The original rear wall, with upright beams, survives on the first floor by Michael Prior’s office. The base of the early roof is visible in Jessie Passmore’s office. The lower part of this wall was half way across the museum room, but was removed subsequently. The original side walls were where the steps up to accounts and the reception area are now and the side of the board room. Below this is a medieval stone lined cellar, set back slightly from the street. Fine 1740s staircase put in by Samuel Shepherd
The first surviving extension was the area now part of the museum and the archive room and corridor above. The outside wall has been replaced by brick but the hipped roof above survives as evidence.
Classical 1800s detail in the door head, probably not original to the frame
These bays were modernised piece meal. In the early 17th century the hall area was floored in, to create two storeys, with two rooms below and an enclosed fireplace, now lost. The clue to the work and the date is the main ceiling beam, which has a chamfered edge and ‘stops’ at the ends. It runs from the side of the board room door into the corridor, where it joined the cross beam, now encased in the museum room.
Brewery welcomes descendent of Samuel Shepherd Pretty little 1870s early letter box. Before then you collected the mail from the Post Office
The next improvement was about 1740 by Samuel Shepherd, who re-faced the old hall box in brick and possibly created the staircase area. The re-facing is over scaled, for, to achieve the more imposing height and status, the tops of the windows on the ground floor are one foot above the old ceiling. The ground floor timber frame was simply bricked over outside, as shown by the thickness of the wall, while the first floor timber wall was removed, bricked in and heightened by a parapet, again to make the house look more imposing than it was behind. The multi-coloured brick and design is typical of its date. Internally, at first sight, Samuel inserted the elegant staircase by crudely hacking out part of the back wall to create a new compartment. The turned balusters and reeded column newel posts provide the date. On second sight, the levels of the staircase don’t fit the floor levels of the old timber and low cross wing beyond, unless that was partially
Splendid 1860s door set into an 1830s door case. The door is in oak. The frame is in pine so was grained originally to imitate mahogany. Look at the mother of pearl handle outside
L-R: John Owen, Jonathan Neame and Dr Barry Percy-Smith
The great, great, great, great, great, great grandson of Samuel Shepherd, Dr Barry Percy-Smith, paid a visit to Shepherd Neame brewery to see the business place of his ancestors. Historian John Owen explains the family connection: Dr Percy-Smith descended directly from the only daughter of Samuel Shepherd, Anne, who married Thomas Smith of Faversham in 1758. The Smiths were farmers at Ospringe and later moved to Faversham to farm the Cooksditch Estate. Anne and Thomas inherited one third of Samuel Shepherd’s estate but not the brewery. They had two sons, John and George Smith. John Smith became a partner with a City of London merchant, Bogle French, and married the daughter. His eldest son, James Bogle Smith, inherited his maternal uncle’s estates in the West Indies. The next son begat four generations of Kentish clergymen. George Smith married his first cousin, Lucy Shepherd, also of the brewery family, and continued to farm in Faversham. They had three remarkable sons, Arthur, Philip Thomas and Lewis, who emigrated to Tasmania in the 1820s and made fortunes as land developers and lawyers. Two came back to East Kent in retirement.
master brewer page 23
rebuilt at the same time. That seems unlikely as the ground floor room is too high for this date. The first stage up to the landing level fits the known lay out but the turn up to Jonathan Neame’s office does not. The alternative is that the staircase was brought in second hand for the next stage of improvement. Henry Shepherd senior, about 1830, was responsible for that. The details are the guide to the date. The timber wing, or what was left of it, was demolished and replaced by a drawing room, bedrooms and attics, which are now the board room and offices. At the side of the staircase a two storied extension was built with wide light giving arched windows at both levels. These are now the post room with office above. Outside was fine plain brick work, very different from that of Henry’s grandfather, and inside was the stylish faux double door of the drawing room. A new service staircase was built to the top floor with plain balusters and simple hand rail, stylistically far removed from the main stair case. Later changes are more obvious. The wood panelling in the upstairs archive room is typically 1880s and created a corridor and bedroom. In the later 20th century, when the building was needed for business use, the ground floor was redivided. The old walls were removed and new positioned ones built to create the corridor from reception, a hall area and a meeting room/museum behind. Despite these adaptations fragments of the previous ages of the building have survived. Layer upon layer of alteration can be detected and the building can be read from century to century.
Pubs and hotels prepare to
greet golf fans The Open Golf Championship returns to Sandwich this summer. The Open will be staged at Royal St George's from July 10 to 17, the 14th time the Championship has been played at the club. The last time it was held at Sandwich, in 2003, more than 180,000 visitors came to watch the action. Shepherd Neame has numerous pubs with accommodation in the local area. Glenn Wisdom, manager of the Royal Hotel, Deal, said: “The Open is a huge opportunity for pubs and hotels in East Kent.
“All our rooms were booked a year in advance while the last Open was on the television. We are still fielding phone calls and emails every week inquiring about accommodation, so we are referring them to other Shepherd Neame pubs in the area.” Shane Godwin, manager of the Royal Albion at Broadstairs, said: “We are on the edge of the area that the Open seems to envelope. Our bookings are very strong for that week and have been for some time, mainly with small groups.”
Bishops raise huge scrums for charity A team of rugby playing “bishops” – inspired by support from Shepherd Neame’s Bishops Finger Kentish Strong Ale – has raised thousands of pounds for charity. Essex Bishops XV, the official veterans team for Essex County RFU, play most Sundays in a bid to raise cash for a range of local and national charities. The Bishops have raised £3,500 for charity in the past two seasons. The team, led by captain Richard Austin, raised money at every game through a combination of the players’ subs and selling equipment. Shepherd Neame supports the team by supplying polo shirts and Bishops Finger ale. Shepherd Neame’s head of free-on sales, Giles Hilton said: “We would like to congratulate the Essex Bishops on their fantastic fund-raising work. We are proud to be associated with such a successful team.”
Hurlimann winner feels the need for speed Shepherd Neame’s Swiss-style lager Hurlimann has rewarded an online competition winner with a spin around Brands Hatch racing circuit.
Neil Scott races around Brands Hatch
Published on behalf of Shepherd Neame by Edwards Harvey, The Mill House, Hollingworth Court, Maidstone, Kent ME14 5PP
master brewer page 24
Neil Scott of Ditton, near Maidstone, got to try life in the fast lane when he drove an F1-style single-seater around the world famous track for a day he will never forget. Neil, 29, said: “It was fantastic. After a briefing, we went out in a BMW M3, which has phenomenal power. I then went out in a single-seater. I got up to just over 100mph. My best time was 1 minute 31 seconds.” Neil won the top prize in Hurlimann’s Christmas advent calendar competition after registering on Hurlimann’s Facebook page. Fans were linked to the advent calendar where they had to answer a simple question to stand a chance of winning the prize of the racing day in the run-up to Christmas. Prizes included a Blu-Ray DVD player, DVD box sets, iTunes vouchers, computer games, Top Man / Top Shop vouchers and a DAB radio.