Host Winter 2012

host
for the independent licensee winter 2012
Al Murray Interview Whisky Nations The Soft Option Twittering On
Any moment now.

The moment the Theakyons arrives at the top of the glass, its head forming moments later. The moment your customer puts pint to lips. And lets out a satisfying Ahhh! The moment the general pub hubbub goes up a decibel or three as the Theakyons goes down. These are the moments your customers come to savour. Its all part of the Theakyons brewers art, defined by nearly 185 years of tradition. (since 1827 to be precise.) Were reminding your cuyomers of these, and other great pub moments, in a new advertising campaign yarting this autumn. Visit www.theakstons.co.uk or email us at info@theakstons.co.uk and make sure that youre ready. The Theakyons drinkers will be along any moment now. [ [ [ [
Savour Every Moment.
contents
features 20 The Pub Landlord 22 Whisky Nations
P20
Al Murray talks exclusively to Host magazine Increase your whisky sales with a little help from the six nations rugby tournament Footballers and their love of the pub Stock up on the best tequilas Phil Mellows looks at the latest EPOS technology Perk up your soft drink sales Which avour of crisps will win? John Porter looks at easy to prepare dishes, winter warmers and pasta dishes Phil Mellows on twittering and how to cash in on the coming Olympics
28 PullingThe Pints 37 Great Gringos
38 Mission EPOSsible 44 The Soft Option
48 Crisp World Cup 53 Eat
75 The Biz
host
winter 12
P48
ENGLAND
regulars 5 7 My Shout Upfronts

Tips, people, advice and myths
Martyn Cornell on snugs, divisions and partitions
13 Trade Opinion 14 Inn Stock
Richard Thomas shares his views on external seating Ben Newman recommends his spring must haves Ben Newmans favourite ales and breweries
17 Pulling Power 66 The Corker

P28 P22
Jamie Goode on the emergence of natural wines
GARY LINEKER
host / winter 2012 / 3
BesT Gin
The Worlds
contents
regulars 68 Six Of The Best
Ice Machines
70 Bar Essentials
The latest and best products and services Graeme Cushion answers your legal questions Opera singer Alfie Boe is put in the hot seat
81 Legal Q and A
82 Celebrity Questionnaire
P54
Editor: Ben Newman Contributing Editor: Richard Berndes Editorial Assistant: Carol Kenyon Advertisement Manager: Tim Morris Sales Executives: Lee Morgan, Mellisa Hayes Art Direction: onelittlestudio.com Accounts: Julie Hewitt Contributors: Jamie Goode, Phil Mellows, John Porter, Martyn Cornell, Pete Brown, Sonya Hook and Dominic Roskrow Host is published quarterly by Plum Publications Limited
Winner of the 2010 Ultimate Spirits Challenge

UK Distributor: Lanchester Wine Cellars 01207 521 234 www.brokersgin.com Please drink responsibly
27 Old Gloucester Street, London, WC1 3XX tel: 0845 604 6331 email: info@thehostmagazine.co.uk web: www.thehostmagazine.co.uk
The editor and publishers do not necessarily agree with the views expressed by contributors nor do they accept responsibility for any errors in the transmission of the subject matter in this publication. In all matters the editors decision is final.
4 / winter 2012 / host
my shout
Customers have always had the wish for a cosy, private environment in their pub, and perhaps suggests Martyn Cornell more might be encouraged out of their homes if pubs once again began to respond to this desire.
t
The trend to one-bar pubs was aided by the collapse of the social divisions
There is a pub on the edge of Dublin, close to Phoenix Park, called Ryans of Parkgate Street. Its one of a large number of excellent turn-of-the-last-century boozers in the Irish capital, all mahogany, mirrors and tiles, with a big U-shaped bar, and very much worth a visit. What is particularly worth seeing at Ryans is the tiny, secret snug at the top left-hand side of the U. There is room for just one table, the engraved glass makes it impossible to see inside, and the door can only be unlatched from behind the bar. It was a place for priests to pop in and enjoy a jar of stout or three without being spotted or bothered by parishioners, and for women who didnt want their neighbours to see them gossiping over a couple of Babychams. A nod to the barman as you entered the pub, and you could quickly be in your own private mini-bar. The little Ryans snug dates from a time when it was still recognised that drinkers in public houses often desired some privacy. The supreme surviving example of this is the Crown bar in Belfast, with its 10 little booths or snugs down one wall, each with its own door and, inside, one table, two wooden benches and an antiquated bell-push to alert the barstaff when the occupants wanted another round brought in. But other Irish pubs often still retain the tall wooden dividers down the bar itself, so that even those engaged in vertical drinking can be given a small sense of privacy, a feeling that their conversation with their fellow drinker(s) will not be overheard by the people a few feet further up or down the bar.
What, mostly, killed the multi-bar pub was the desire of the police to be able to pop their heads in through the door and see at a glance who was in that night, and who they were with. The police put pressure on the then licensing magistrates to favour new or redeveloped pubs that had as few bars as possible, and no screens behind which villains could shield their faces from the eyes of the law.
SOCIAL DIVISIONS
SNOB SCREENS
There was a time when many British pubs had these little snugs and divisions and partitions. The snob screen, for example, has almost vanished (though theres a fine example at the Lamb in Lambs Conduit Street, near Euston Station in London). This was a row of small centrally swivelling little opaque windows along the top of the bar at head height, found in the saloon bar or snug: they were closed when patrons did not want to be seen by hoi polloi in the public bar or taproom, who might otherwise have a view across the behind-bar serving space of their social superiors, but which could be opened when it was time to attract the barmaids attention to order another drink.
The trend to one-bar pubs with cavernous interiors was also aided by the collapse of those social divisions that once kept the world (or at least Britain) divided into habitus of the saloon bar, and denizens of the public bar. Until as late as the 1950s, if you were working class, you simply did not go into the (carpeted) saloon bar of your local, where your boss would be drinking bitter: you stuck with your mates in the (bare boards) public bar, drinking mild, at a price a couple of pence cheaper than the saloon bar sold it. The middle classes might slum it in the public bar occasionally for a game of darts, but otherwise they too stayed in their own room. Once those social rules collapsed, pub owners realised they could knock the public and saloon bars into one and instantly save money on staff, since it was no longer necessary to have a server each for two separate rooms. The people, of course, were never consulted: if they had been, they would probably have expressed a desire for the multi-room pubs of yore. At the Princess Louise in High Holborn, London, after it was taken over by the Yorkshire brewer Samuel Smith, around 2006 it was restored to just the way it would have been in the 1890s, complete with bar doors separating the open space into smaller drinking areas. The refurbishment won the hearts of the Camra pub design awards judges in 2008, who gave it joint first prize, commenting that it reflects both its incarnation of over a century ago and the modern customers wish to drink and chat in a cosy, quiet and private environment. In fact, customers, or at least a fair proportion of them, have always had the wish for a cosy, private environment in their pub, and perhaps more might be encouraged out of their homes if pubs once again began to respond to this desire.
Cristos UK Ltd Tel: 020 8951 4884 Info@cristosgroup.co.uk
Follow us on twitter: twitter.com/BabickaBrothers or nd out more online: www .babickavodka.com
NOT BITTER, JUST TWISTED.

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BabickaAd-HalfPage_1.0.indd 1
up front
Urine-controlled video games
Going to the loo has never been more fun, after the worlds rst urine-controlled video game is installed in a London bar. Visitors at the The Exhibit Bar in Balham can play one of three games every time they use a urinal. The video game has been trialled in a bar in Cambridge since mid-July and it has proved to be both popular and protable. One of the games co-founders, Gordon MacSween, was not sure how the public would react to the game initially. But as soon he saw the game on trial at a bar in Cambridge he knew he was on to something good. The game was designed to create a valuable media opportunity from the 55 seconds the average male spends while he pees just staring at a blank wall. There is an advert played before and after the game promoting a drink you can buy at the bar. At the end of the game, players are encouraged to post their scores via mobile to Twitter and to a live leader board so they can compete with their friends. The units will be rolled-out in selected venues across the UK in early 2012.
USA Everclear
Manufactured by the Luxco corporation of St. Louis, Missuuri, Everclear is a neutral grain based spirit that is produced in two head-crunching strengths of 75.5 ABV and 95.6 ABV. The later is more or lessjust about as strong as can be possibly be distilled using standard practices. The higher strength Everclear is banned in large parts of the U.S. but is available in California where it has acult following on west coast university campuses.
Overseas Tipples
Pub myths
Give me a woman who loves beer and I will conquer the world
Kaiser Wilhelm
Number Crunching
Drinking water after a night on Pernod gets you drunk again
False. Aniseed loving Frenchmen might swear that Pernod crystalises in the stomach, and that a glass of water magically reactivates the grog hours later. But as our stomachs are continually awash with liquid anyway, this is patent rubbish.
The amount of years a person can be sent to jail for merely sending a bottle of beer, wine or spirits as a gift to a friend in Kentucky
YOUR CHOICE YOUR TIME YOUR BESPOKE TOFFEE VODKA TOFFOC
BUY ON-LINE AT WWW. TOFFOC.COM Call us direct for prompt delivery trade prices on 01248 852379
up front
Whatever happened to....
Castlemaine XXXX
Castlemaine lager hails from Milton and is produced by Queensland brewers Castlemaine Perkins. It was rst introduced to the market in 1924 by the Castlemaine Brewers and named after the town of Castlemaine in Victoria where the company was born in 1897. The XXXX tagline is used as a marketing tool to describe the strength of the beer The brand has always used its advertising creatively. They have a cartoon character called Mr Fourex who wears a suit and a straw boater hat. There are two theories on the origins of the idea. One is that he is based on a local man called Paddy Fitzgerald and the other is that he is based on a well known dwarf who sold newspapers near the brewery. They also ran a notorious advertising campaign in the early 1980s about a local road worker who could drink almost a gallon of beer in under a minute. Government pressure forced the company to withdraw this advert.In the UK ads carried the notorious tagline Castlemaine. Australians couldnt give a XXXX for anything else. During the Vietnam War is got the nickname barbed wire as the soldiers returning from the war said the XXXX reminded them of the barbed wire seen in the combat zone. It was withdrawn from the UK in June 2009 when its licence agreement with AB Inv. The reason quoted by the company was challenging market conditions.
Great drinkers of the past

Andre The Giant
Pro wrestler/actor It took more than a couple rounds of drinks for Andr Ren Roussimoff to catch a buzz. But thats what happens when youre around 7 feet tall and weigh 500 pounds. For Andre the Giant, it was all about living large before that phrase even existed. As for his legendary drinker status, blame it on Broadway. Specically, Andre wanted to see a Broadway show just once, but realized the seats were too small and that hed block peoples view. His plan B was to go to bars, the rest is fuzzy history and urban legend. It is believed Andre could drain 119 beers in six hours and take in up to 7,000 calories of alcohol daily.
Hood Skittles is a miniaturised version of Old English Skittles (please see the Alley Skittles page for more information on this venerable game) in which cheeses are thrown at pins on a table about 8 feet away. It is extremely popular Northamptonshire and well known in Leicestershire, Bedfordshire and surrounding counties. Confusingly, in the East Midlands, the came is always referred to as Table Skittles while outside this area, it is not well known and Table Skittles tends to mean the smaller game described in the previous section. The surrounding leather bound and cushioned sides of the table offer the option to bounce the cheese off them before hitting the pins thus obtaining angles not possible in other games while the hood prevents wayward cheeses and pins ying off into other parts of the pub. Most people whove played, consider Hood Skittles to be one of the most enjoyable English pub games around so it would be well worth popping into a pub featuring the game if you ever have the chance.....
Pub Games Hood Skittles
The problem with the world is that everyone is a few drinks behind
Humphrey Bogart
up front
Famous ctitious boozers Samoan Joes Lock, Stock and Two Smoking Barrels
Irish theme pubs can be found in almost every city in the world, while sports bars and Starbucks are just as numerous. But if you want something a little different, then head into the East End of London because Samoan Joes could be just what you are looking for! The exotic tastes of the Pacic Ocean are not something that you would normally expect to nd in an East End pub. Perhaps thats why Samoan Joes is a true one off. But if its cocktails, loud decoration and plenty of parrots that you are looking for, then perhaps Samoan Joes is the boozer for you. Take a stroll down the cobbled street and youll nd it on the corner. From the outside it looks like a traditional London pub. Frosted glass windows, well polished brass handles on the doors and that gentle sound of conversation drifting out of an open window. But when you get inside the decoration will certainly tell you that youve arrived in the South Pacic. Loud orange wallpaper is complemented by stuffed parrots on each wall. Around the central bar, youll nd it decorated with plastic pineapples just to add to the ambiance. The panelling on side of the bar has some rather nice palm tree leaf decoration. And of course the bar man, Somoan Joe, will be wearing one the best examples of a Hawaiian shirt you are ever likely to see. But this welcoming atmosphere is not forthcoming from all the punters in the bar. Watch out for a Rory Breaker, a small black man with a big afro. Someone once had the audacity to ask him to turn down the television while he was watching the
football. What was the result? He spat lighter uid on the man and set him alight! When Rory is watching the football, as the barman will adviseyou, Id leave him well alone! The drinks are not quite what you might expect in a pub either. If you looking for a beer or a gin and tonic, they maybe you should head elsewhere. This is a Samoan pub and its exotic cocktails that are the order of the day. They can be ordered in any shade of colour and come with enough fruit accompanying them to count as all ve of your ve a day One punter ordered a drink, but when his Samoan special
arrived, he yelled at the barman top of his voice. I asked you to give me a refreshing drink. I wasnt expecting a rainforest! You could fall in love with an orangutan in that! But as Somoan Joe replied If you want a pint, go to the pub, this is a Samoan pub!
Bar Types: re Patrick The Pub Quiz Bo
Whats in a name?
The Swan
The Swan is both a royal bird, and a common feature on heraldic symbols. King Henry IVs mother, Mary de Bohun, had a swan on her coatof-arms, and the Lancastrian Kings adopted the swan as one of their symbols. The Swan was also used by the Earl of Warwick, and the Duke of Buckingham, among others. There are 451 Swan pubs in England, and others with the word in their names, such as Black Swan and Swan With Two Necks
You need to bring in the punters on a Tuesday night , to increase sales, and somebody suggests a pub quiz! The idea sounds perfect,but after
two weeks, your pub is populated with people like Patrick. Tweed jacket, leather patches on the elbows, crisp white shirt with a regimental tie. No 5 pints of real ale or a bottle of red wine to keep himself lubricated through the quiz, its just one half of alcohol free cider all night! And compared to his fellow team members hes the one thats drinking! The other three members of his team have either fruit juice or a mineral water. They then proceed to win the quiz every week, sniggering at the other teams and remarking loudly that was an easy one. This was supposed to be fun and bring in the punters. Whats your next idea?.
trade opinion
Richard Thomas, Head of Pubs, at Shelley Sandzer is of the opinion that when it comes to external seating areas The rule is........There is no rule
Summer may seem a long way off, but the debate about outside seating areas is as hot as ever. The current approach to the valuation of outside seating areas is fraught with inconsistencies. In some leisure schemes, Gunwharf Quays in Portsmouth and the Oracle in Reading for instance, tenants do not pay for their outside seating, in many others they do. Whereas high street restaurants and bars can be expected to pay anything from 0.00 per annum to 15,000-20,000 per annum for their external seating areas. I call on the industry to address eight key issues to bring clarity and transparency to the situation: Why is there inconsistency in the license fees charged by different London Boroughs? There doesnt appear to be a specific logic or pattern between the amounts local authorities charge for outside seating. For instance, there are varying rates between neighbouring boroughs within London (based on 16 chairs): Westminster 1,260 p.a. Kensington & Chelsea 790 p.a. (flat fee for external areas) Camden 720 p.a. These rates generally reflect the quality and underlying property values within the Borough, however they are slightly inconsistent in the way they are calculated i.e. Westminster charges based upon a multiple of the number of chairs against the hours and days of use, whereas Kensington & Chelsea charge a flat fee regardless of the number of tables and chairs occupied and the hours of use. Albeit, the rates are much cheaper than those charged by private landlords, who (based on 16 chairs) would charge between 2,000 and 6,000 depending on the scheme.
Typically pavement licences are renewed annually and Local Authorities are imposing stricter policies on the number of people who can use these areas often with strict behind the rope policies. There are some influential pressure groups in the Capital who are against the idea of external drinking and smoking so it is vitally important that licensees adhere closely to the guidelines set out in the license and ensure they dont give these groups the opportunity to raise a complaint, resulting in the matter being reviewed by the local authority. Do restaurants and bars, without outside seating areas, suffer as a result and is this being reflected in the rents that they pay? Theres no doubt that bars and restaurants suffer if they lack outside seating. Those with outside space (certainly south facing ones) enjoy significant increases in turnover on sunny days. In most cases additional rent is paid for external space. Although units with no external space do not have their rent reduced retrospectively, despite being significantly disadvantaged.
ON THE STREET
Will there ever be a common approach to the valuation of external areas?
OF GREAT VALUE
Why do Landlords often fail to understand how they should value external areas or appreciate that they have the ability to do so? This can simply be down to the fact that they do not fully appreciate the extent of their ownership. For instance landlords might own the strip of land in front of their buildings, as it has not been adopted as a public highway and this area will be typically occupied by the tenant. However, the landlord often assumes that it s occupied under a pavement licence from the local authority and makes no charge. How can you address tenants concern over the possibility of their use of the external areas being revoked?
Should restaurants and bars, which are let with external areas, be worth more than those which are dependant on obtaining pavement licences from the Local Authority? Local authority licenses are certainly cheaper but private agreements offer greater security with the ability to obtain longer terms. With so many complaints from locals over the use of external areas, are operators putting their liquor licences in jeopardy? Misuse of external areas certainly brings a lot of attention from local residents and pressure groups. Ultimately this type of pressure will increase the likelihood of an operators licence being reviewed. Is it right that external areas should be valued at a quarter of the prevailing rate applied to the main trading area which is the emerging practice? I would argue that during bouts of warm weather tenants get more than a quarter of a years use out of the space. Perhaps a fairer calculation would be based on the number of chairs and tables used over a period of time. Will there ever be a common approach to the valuation of these external areas in future? The smoking ban has only been in place since July 2007, and the value of these areas to both landlords and tenants is certainly being more readily realised. With this in mind I call for a universal approach.
inn stock
Over the following pages editor Ben Newman recommends his essentials to stock behind the bar during the winter months.
Ron Santafe
Cristos UK Ltd presents Ron Santafe 4yo. This Rum from Colombia is aged in American oak barrels in the Cundinamarca region Bogota.Located in the mountains of the Andes at almost 9,000ft above sea level. Evaporation in the barrels is minimal, which results in a smooth, fruity, vanilla rich Rum with a truly authentic character. Ron Santafe works brilliantly in cocktails or even over ice with a slice of lime. Indulge your palate. For more details, Tel: 0208 951 4884 or visit www.cristosgroup. co.uk
Whitely Neill
Inspired by Africa and created in England, Whitley Neill is a London Dry Gin containing 9 botanicals, including African inspired aromatic Cape Gooseberries and the citrus fruit of the Baobab tree. Handcrafted in an antique copper pot still, the gin is small-batched distilled in order to achieve a unique taste with an elegant smooth finish. For more details, Tel: 0870 243 2525 or visit whitleyneill.com
Lambs Spiced Rum

Lambs Rum was created by Alfred Lamb in 1849 who sourced the finest Caribbean rums and aged them for four years in barrels stored under the Thames. Lambs Spiced Rum is an expertly blended Golden Caribbean Rum with natural flavours of vanilla, cinnamon and lime. It can be sipped neat but also try with cloudy apple juice for a long refreshing drink. For more details, Tel: 0870 243 2525 or visit www. lambsspicedrum.com
Hercules
If there were to be an Olympic event for beers Hercules would be a very strong contender in the lager category against all the mass produced beers. Its smooth, its strong, hand crafted and kicks arse. Hercules Premium lager is craft brewed in small batches by master brewers. Every pound of malt every whole hop is weighed and added by hand. The result is a distinctive sparkling lager with a delicate citrus nose. For more details, Tel: 01322 662377 or visit www. pierhead.uk.com.
Moosehead
Canadas oldest, and only remaining major independent brewery has a history that spans over one hundred years back to 1867. Since that time, the strong, resilient and highly creative Olands have been able to keep the tradition alive despite res, takeover bids, prohibition, the depression, two world wars and destruction in the 1917 Halifax explosion. Moosehead lager is a 5.0% alcohol by volume golden lager that is light in body and highly refreshing. Offering a ne balance between malt sweetness and hop bitterness. For more details, Tel: 01322 662377 or visit: www. pierhead.uk.com
Cubanero
Cerveceria Bucanero S.A. is the producer of world class Cuban beer. The brewery being constructed in the 1980s based in Holguin has gone from strength to strength. Strong and full-avoured, Cubanero Fuerte is made from the most natural and freshest ingredients, with superior malt and blended with just a touch of Cubas nest sugars. 100% original Cuban beer. Full avoured with subtle malt undertones whilst maintaining refreshing sweet notes. Bronze winner of this years International Beer Awards. For more details, Tel: 01322 662377 or visit: www.pierhead.uk.com
La Fee
Since 2000 La Fe has pioneered the renaissance of the absinthe category, with La Fe Absinthe Parisienne being the rst traditional absinthe distilled in France since the 1915 ban. This premium absinthe boasts unrivalled provenance, authenticity and quality - endorsed by the French Absinthe Museum. Uniquely, each distillation is personally approved by MarieClaude Delahaye - world renowned absinthe expert and historian. La Fe is enjoying growth across her folio: Parisienne now comes with a stainless steel absinthe spoon as standard (with every 70cl bottle) - and the premiummainstream NV Absinthe Verte is proving very popular when served with Red Bull, for which on-trade support is available to promote this serve. For more details , Tel: 01992 511 445 or visit www. lafeeabsinthe.com
Monin
Monin has been making authentic, natural syrups at its Bourges headquarters since 1912 and celebrates its centenary this year. Distributed in the UK by Opies, Monin syrups and fruit purees are used in bars, hotels and pubs to create cocktails, shots, non-alcoholic cocktails and speciality coffees. From the must-haves like Grenadine and Sweet and Sour, to the more unusual Macaroon and Violet, Monin is a market leader in avourings and has a portfolio of over 100 avours in 100 countries worldwide. For more details, Tel:01795 476154 or visit: www.syrupsandstuff.co.uk.
Host-OkellsSaison190x130.pdf
7/10/11
10:14:54
CM
MY
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Premium Celtic Ale
CMY
Since 1850, Okells has brewed the finest ales in accordance with the Isle of Mans unique brewing purity laws. To find out more about Okells pure brewing visit: www.okells.co.uk join us on facebook!
Pulling Power
Increase your ale sales with Ben Newmans favourite ales and breweries. Hop to it.
Purple Moose
Based in the harbour town of Porthmadog, Purple Moose Brewery holds a fantastic reputation for high quality flavoursome beers. This is supported by numerous national and international accolades which have been awarded to the whole range of beers, in both cask and bottled versions. Whether your tastes are for light or dark beers, full bodied or delicately flavoured, Purple Moose have something for everyone. For more details, Tel: 01766 515571 or visit: www. purplemoose.co.uk
Okells
1850. It was the best of times while Charles Dickens was busy promoting his newly published book David Copperfield, Dr. William Okell opened his Steam Brewery in the Isle of Man which set a new standard for innovation. It is a standard that Okells Head Brewer, Dr. Mike Cowbourne, continues today, along with another great Manx tradition Purity. This started with the Isle of Man Brewing Purity Law in 1874, forbidding the use of any ingredients other than malt, sugar, hops, yeast and water. Today that standard, combined with Dr Mikes secret recipes, mean that Okells is a byword for Pure Pleasure. For more details, Tel: 01624 699 400 or visit: www.okells.co.uk
Green Jack
With 18 years of brewing history behind them Green Jack put their own contemporary take on traditional styles of English beer as well as experimenting with new ingredients to come up with new award winning beers like their Elderflower beer Summer Dream, Orange Wheat beer and their latest brew using smoked German malt Red Herring. Green Jack use plenty of English hops blended with the best hops from around the world. All their barley is locally grown and malted in Norfolk and Suffolk, which shows in the quality of their beer and
JW Lees
The Governor is an all-malt British beer created by Marco Pierre White and JW Lees Brewery, named after Marcos family greyhound that his father rescued. He started his racing career as Fearless but, having broken track records at Halifax, Keighley and Pontefract, was re-named The Governor. He went on to win 28 out of the 32 races that he started on flapping tracks in Northern England. Raise your glass to The Governor and in the words of Captain Smith of The Titanic Be British. For more details, Tel: 0161 643 2487 or visit: www.jwlees.co.uk
the brewing competitions that they have won. For more details, Tel: 01502562863or visit :www.green-jack.com
Pulling Power
The Black Sheep
The Black Sheep Brewery was established in 1992 by Paul Theakston. Black Sheep has always worked hard to consistently produce high quality beer, only using the best raw materials: crystal clear dales water from their own well, Maris Otter malted barley for extra flavour, some wheat to fortify the beers natural head, a little roasted malt for colour and flavour, and generous amounts of whole English hops to make the beer really refreshing. Such a material bill is more expensive than the average, but its well worth the extra. For more details, Tel: 01765 680101 or visit www.blacksheepbrewery.com
Purity Brewing Co
Purity Brewing Co crafts its beers with a conscience. Its three premium beers: Pure Gold, Mad Goose and Pure UBU are award-winning and contain only the finest natural ingredients. Located in the heart of Warwickshire, Purity is keen to protect its rural surroundings. It uses a unique wetland system, which attracts a diverse range of wildlife, to naturally filter liquid waste back to the watercourse. Keen to connect with its community, Purity pours its heart and soul into supporting local arts events. It is a champion of beer and food pairing. For more information contact the brewery on 01789 488007.
Rudgate
Rudgate use the finest malted barley. Pearl being their main base grist , their brews include other malts such as Wheat, Lager, Crystal, Chocolate, Caramalt, Roasted barley and brown malts. Hops are sourced from around the globe., from countries as far afield as England, America, New Zealand, Slovenia and Germany. Originally sourced from The Cannon Brewery Sheffield, the Stones ale yeast works extremely well for all their beers. Rudgates brewers choice range makes up the
T&R Theakston
T&R Theakston will be starting the New Year with a spring in their step after a very successful 2011. Growing national consumer interest in cask ales from wellestablished brewers with strong regional provenance and national reach has seen the Masham-based company brewing more beer than it has done for many years. Simon Theakston, Executive Director, says: This is great for the brewery and great for the pub trade. Our decision five years ago to invest in increased production to meet expected demand is paying dividends. We continue to support the British pub trade through increased consumer advertising across the country. tel: 01765 680 000 or www.theakstons.co.uk
other two seasonals which are paler beers using hops rather than malts for flavour and character. For more details; Tel: 01423 358382 or visit: www. rudgatebrewery.co.uk
interview
...Pub Landlord?
The UlTimaTe....
Why comedian and author Al Murray is happy to let someone else do the serving in his native west London pub.
Its so rare to see Al Murray sans his Pub Landlord guise and, at the same time, extremely easy to meld the two together, a fate hes only too aware of. The 43 yearolds posh private school upbringing in Buckinghamshire and Oxbridge is a world away from his legendary xenophobic publican persona, but Murray admits the public often fails to separate the two and believe he himself harbours the views of a token BNP enthusiast.
Comic Creation
There are some people out there who think the Pub Landlord actually shares the same views and has the same characteristics as me, he tells The Host. Im always staggered when I read or hear of those comparisons. They just dont seem to understand that its a character I created. Honestly, there are those out there who havent grasped the concept of satire, God bless them. The award-winning comedian rst created the character in 1994 when Murray was the tour support act for Harry Hill. At that time, he was part of a comedy collective that went by the title of The Pub Band International in which he played the drums. After trying out a succession of largely unsuccessful characters, Murray created the Pub Landlord one year on the eve of performing at the Edinburgh Comedy Festival. He subsequently went down a storm with critics and comedy goers alike. And with classic one-liners such as If we had no rules where would we be? France! And if we had too many rules where would we be? Germany! Murrays character grew quickly. Indeed, the confusion over where Murray ends and the Pub Landlord begins stands testament to the quality of his performance as the staunch right-wing republican who is so believable that he must have based him on a real encounter. The Pub Landlord isnt based on anyone, he confesses. I suppose there is the persona of the landlord being a brash no-nonsense type, with his ear to the ground and a wide appreciation of societys more pungent issues. And actually, thats true. Thats also a very British thing, and something that we
should be immensely proud of. You wouldnt wander into a bar in Paris and nd the barman switching conversation pieces between dockland regeneration and arable farming methods. Like nowhere else on the planet, British pubs represent an absolute cross-section of society, so it follows that landlords are utterly unique in their personas. Of course, that provokes nationalistic opinion, and the Pub Landlord is an extreme of that, because hes your clichd right-wing British nationalist, and much of his character is constructed of his love for Britain and dislike of anywhere overseas. Weve all come across a character like that at one point or another.
those who go to the pub to do something other than drink. Considering his own livelihood is intertwined with the fate of the local pub, Murray acknowledges the power of the average punter and why each and every one of us can make a difference. Id like to see people taking action at grass roots level, he says, and going along to support their pub by popping in one evening, pulling up a stool and enjoying a few drinks. Its the best and most effective way you can show your support and not the most difcult thing in the world to do. We need to do something.
The Local
British landlords are utterly unique in their personas

Sad Demise
With the traditional pub under increasing threat as a result of tighter prot margins and societys call to stamp out a supposed binge-drinking culture, Murray admits hes sad to witness the demise of the local inn. It is a real shame to see so many public houses closing. I have done some work with CAMRA and they told me something like six pubs are closing every day in the UK. Thats not only very sad, but incredibly shocking six every day! He adds: Theres no doubt that pubs get a rough ride from the government as far as the taxation on alcohol goes. The obvious aim is to cut out the type of booze-fuelled scenes we get in British cities up and down the country every weekend, but equally it must be remembered there are many more people who just enjoy a pint or two, plus
Though surely for a man whose career is based on being a pint-pulling pillar of the community, one would assume the local pub is the last place where hed want to indulge his free time? Aghast by the notion however, Murray admits much of his inspiration for the popular character comes from his frequent trips to his favourite local. I feel an afnity with pubs having written the character, and because I have a love for pubs in general. The public house, according to the Pub Landlord, is the parliament where all people can stand together. Princes can stand with paupers, dustmen can drink with astronauts and all are equal. And all are going to have to drink white wine. And Id share that view too, apart from the bit about the white wine. So where is Murrays own local parliament, as it were? The Globe on Chiswick High Road is my favourite pub. Its a chilled out place and a good base to meet up with fellow comedians. That said, there are quite a few pubs in the area that I love to spend time in. Many act as real hubs for writers and comedians you can get a lot of inspiration from loosening up in a boozer! We get together, talk rubbish, and one way or another seem to come up with some material for our shows!
NatioNs
One of the toughest challenges facing pub licensees when it comes to whisky is getting customers to even try it. But, argues Dominic Roskrow, the Rugby Union Six Nations competition can help
To the passionate whisky enthusiast the words I dont like whisky have about as much meaning as the words I dont like food. Actually, you do, you just dont know it. Of course you do, because there are so many different stylers and tastes of whisky it would be impossible to dislike them all. Its just you havent tasted the ones youll like. Almost certainly you have been put off by a negative experience in the past, such as downing a cheap blend as a teenager after a few pints and being violently sick. The challenge for the pub licensee, then, is to find the whisky that the customer will like. And how can you do that when many of your customers will already have made up their minds about whisky and how little they like it? One of the best ways is to tie whisky drinking in with a fun and/or themed event. and what better way to do that than rugby? The Six Nations competition starting soon is the perfect excuse for stirring up there passion and pouring a dram or two. The tournament, held over several weekends and played on both Saturday and Sunday, brings together two of the great whisky nations in Scotland and Ireland. But did you know that France, Wales and England all produce whisky now, and with a bit of cheating, Italy does too. And between them these countries cover a whole range of different whisky flavours. Andrew Nelstrop, managing director of the English Whisky Company, which owns the St Georges Distillery in Norfolk, says that rugby and whisky are made for each other. The Six Nations is played in the depths of winter when a nice drop of whisky is the perfect tipple, he says. The whisky hip flask has long been a staple of hardy rugby fans braving the elements to watch their favourite teams. Why not make it part of watching the game in the pub too? Once youve involved your customers and they have experienced the diversity of tastes, you may even be able to expand the tasting idea in time for the Olympics. But lets not get ahead of ourselves!
Stage a whisky-themed rugby event
Staging a whisky themed rugby event is very easy. Why not charge your customers 10 to take part? Before the game participants receive two glasses of whisky representing the two nations taking part in the game. Ask them to choose a team to support. If its likely theyll all choose the same team, make them draw one of the teams from a pot, so that each team has an equal number of followers. Those following the team winning at half time receive a measure of either of the two whisies. And at the end followers of both teams get a whisky to celebrate or commiserate, with the followers of the winning team getting first choice. Overall it means that some customers will have four whiskies and some three. With 28 measures in a bottle, thats a return of 70 and 93.25 respectively - a healthy profit in both cases on a 30-35 bottle of whisky. Why not offer a themed lunch before the game, tied in to the ticket price? You could offer Welsh Rarebit, French toast or crepes (thin pancakes), Irish Stew, Italian pasta, Haggis, neeps and tatties, and fish and chips or steak and chips.
The whiskies
So what can you offer whisky-wise? Clearly its more difficult to offer whisky from France or Italy, but you can cheat
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SCOTLAND
There are hundreds of malt whiskies in Scotland but rugby union is most played in the border regions. In whisky terms that means serving a Lowlands whisky, which by happy coincidence tend to be the easiest Scotch single malts to drink. The Lowland style may be described as light and oral. You can pick between three options. Bruichladdich And for an island whisky option, why not look to the island of Islay, where all the great peated whiskies come from? But Islay isnt just about peated smoky whiskies, and a distillery such as Bruichladdich offers the best of both worlds, with zesty, sherberty and fruity malts as well as big, earthy Highland and intense peaty ones. Auchentoshan Pronounced Ok-en-tosh-en, Auchentoshan is a distillery by the Erskine Bridge on the outskirts of Glasgow and it is the only distillery in Scotland which triple distils all its malt. This makes for smoother, lighter whisky and once it has matured for 12 years it takes on a mellow, pleasantly fruity malt which can be served as an aperitif. Its made by Morrison Bowmore so its pretty easy to nd. Glenkinchie Glenkinchie is owned by drinks giant Diageo and is the closest distillery to Edinburgh. Its another easy oner to nd because its one of the original whiskies in the Classic Malts range. It has a slightly gingery, spicy taste and is again quite light in style. Bladnoch Pronounced Blad-knock, Bladnoch is sited in Wigtown, home of the world famous book festival over towards Scotlands west coast. Across the water is Ireland, and in many ways Bladnoch, owned by Irishman Raymond Armstrong, is the missing link between Scottish whisky and Irish whiskey. It is a very apple-y whisky and some the distillerys output has a light peaty/smoky note to it.
comes from the small independent distillery Cooley. But grain whiskey is a distinct and vanilla-rich whiskey which will surprise people who consider whisky is harsh and rey. Tullamore Dew One to watch in 2012. Tullamore Dew is now owned by Scottish whisky company William Grant & Sons, and is being repackaged in 2012 and given a major marketing push. Its another easy to drink fruity sweet and smooth whiskey not unlike Jameson and may offer a more interesting alternative to your standard Irish offering.
WALES
Wales only has one distillery so the choice here is easy. Penderyn is a unique whisky and doesnt conform to the production methods or tastes of Scotch at all. The whiskey is made on a special still and the whisky is matured in three different types of cask - Madeira, bourbon and casks which previously contained non-peated Scottish single malt. The resulting whisky is light, sweet, and almost liqueur-like and distinctive. If ever a whisky was going to appeal to a non whisky drinker, this is it.
ENGLAND
There are four places making whisky in England but only two are bottling it and one of those has pretty much sold out. So that leaves St Georges in Norfolk. The distillery uses a strange policy of naming its whiskies by Chapter number. The standard offering is Chapter Six, theres a peaked version known as Chapter Nine, and a heavily peated version called Chapter 11, which comes in two forms - a cask strength one and one with a strength of 46% ABV.
IRELAND
Ireland has four companies producing whiskey so weve selected one whiskey from each of them. Irish whiskey is typically triple distilled making for a light, sweet and very fruity whiskey which many people nd easier to drink than Scotch.
FRANCE
France makes good whisky in Brittany, where there are three distilleries, Glann ar Mor, Eddu, and Distilerie Warenghem. Obviously its not easy to get hold of French whisky so you can cheat and get a whisky owned by French giants Pernod Ricard. Its distilleries include Glenlivet, Aberlour, Strasthisla, Longmorn, and Scapa, and its blends include Chivas Regal, Ballantines and Royal Salute. But in keeping with the idea of offering a range of taste avours from your whisky, try and get Glenlivet 15 year old, which is spicy, Glenlivet 16 year old Nadurra, which is packed with vanilla ice cream notes, or Aberlour ABunadh (-A-boon-er) which is a big red berry and orange cask strength monster.
Jameson The biggest selling whiskey in the world is relatively inexpensive and tells you all you need to know about blended Irish whiskey. Its made by Irish Distillers who also make Redbreast, which is an altogether more challenging whiskey made in a style unique to Ireland, called Pot Still. Many rate Redbreast as one of the worlds best whiskeys so if youre feeling daring Bushmills Bushmills is now owned by Diageo and is unusual because although it used to be part of the Southern-based Irish Distillers, its in Northern Ireland. The distillery also stands apart because it makes single malt whiskey as well as blends such as Blackbush. Greenore Greenore is a sweet grain whiskey and is made at eight, 15 and 18 years old. It is harder to nd than the other choices here because it
ITALY
We have to cheat again because they dont make whisky in Italy. So unless youre offering grappa, youre going to have to go for a distillery owned by the Italians. And there is one! Glen Grant in Speyside is an easy drinking fruity sweet Speyside whisky owned by Campari. So youre good to go - Turn the telly on, get the whisky owing, and may the best team win. As long as it isnt England.
ghteenth tee. are at the ei All squ s question: My adversary daughter? y he wed my Ma
Every vintage moment is a perfect convergence of time, place, people and occasion. We all have our own vintage moment and The Glenrothes is no different. Unlike other malts, our whisky isnt bottled at a predetermined age. We only bottle ours as a Vintage when it reaches its peak of perfection; a moment, defined by our Malt Master, when taste and character is at its utmost. SHARE YOUR VINTAGE MOMENT Tell us your vintage moment for the chance to become one of our special Vintage Makers. You could win a weeklong, all expenses paid trip to our private distillery where, alongside our Malt Master, you will be tutored in the whisky making process. Your experience culminates with you creating The Glenrothes Vintage 2012.
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Glenrothes Since 1879 The Glenrothes has had a reputation among master blenders as a top class malt, distinguished by its complexity, balance and above all its flavour. Select Reserve was created to be the House Style of The Glenrothes; instantly recognisable from its distinctive bottle, it is laden with ripe fruits, citrus, vanilla and hints of spice. The key to appreciating The Glenrothes is to have an understanding of the difference between age, a number, and maturity, which is about the development of ripeness. It has, according to Jim Murray in his Whisky Bible, one of the softest deliveries on Speyside. For more details, Tel: 01786 430 500
Penderyn Penderyn is an award winning Single Malt Welsh Whisky which is unique, smooth & light in character. Penderyn has received a number of International Award & has recently won the European Cask of the year in Jim Murrays Whisky Bible. Our flagship brand the Madeira finish expression has a classic freshness, with aromas of toffee, vanilla & raisins. The distillery produces one cask a day, which makes Penderyn as precious as Welsh Gold. The Faraday single copper pot still is unique, efficient & removes certain impurities to allow us to produce the smoothest Wysgi on earth. Wemyss Boutique Scotch whisky company Wemyss Malts is an independent bottler based in Edinburgh. The Wemyss range has names inspired by each whiskys natural flavours and aromas so that the consumer can easily understand the style of whisky being purchased. In its award-winning blended malts range, Peat Chimney is named after its smokiness and The Hive is named after the honeyed sweetness found on the palate. Similarly, the single malt single cask bottling range from across the Speyside, Highlands and Islay regions reflect the depth and variety of styles that Scotlands distilleries have to offer, from Lemon Grove to Honey Spice. For more details, Tel: 0131 226 3445
Cooley Located in the scenic backdrop of the Cooley Mountains in Co. Louth, Cooley Distillery is Irelands only independent Irish whiskey distillery. With a clear vision to revive many of the historical brands and a focus on restoring the ancient distilling techniques of Irish whiskey, Cooley has developed a portfolio of award winning whiskeys which have won over 135 Gold Medals during the last 10 years. Cooley Distillery has been honoured as the IWSC European Distiller of the year for four years running. Their complementary portfolio of whiskey brands allows you to enjoy the full spectrum of tastes available from Irish whiskey. For more details, Tel: 01833 2833
Ben Newmans favourite whiskies

Bruichladdich The barley for Bruichladdichs bottling was grown organically on three seperate Scottish terroirs. After harvesting and being distilled separately, the three spirits were matured apart for several years in American oak casks. Then, as with the Grand Vin of Bordeaux, they were skilfully assembled together prior to bottling to produce the ultimate in complexity and purity. Naturally bottled on Islay at 46%, non chill-filtered and caramelfree,this is a new single malt concept producing a very specific character: extraordinary definition, amazing intensity and sensual purity of flavour, with a persistence that lasts for ages. For more details, Tel: 01496 850 190
ahoy
Ben Nevis It was about 12 years ago that Ben Nevis distillery introduced their 10 years old single malt to the consumer.This whisky is bottled, non chill-filtered, at 46% abv. allowing the full flavour of this full-bodied whisky to be appreciated. With flavours of oak, dried fruits, christmas cake, chocolate, spices and the subtlest peaty note this is a whisky to be savoured. For more details; Tel: 01397 702 476
ENGLAND
BOBBY MOORE
Bobby Moore is an icon in this country. A man who personied the 1960s and it regarded as the best captains of England and one of the worlds nest players. But Bobby, along with many of his 1960s contemporaries, liked to go to the pub. He even made an advert about local pubs with Martin Peters called look in at your local. Its a hidden gem on You Tube that is worth looking at for! Bobby took his love of the local a step further when he bought several pubs in East London. One he called Morros and another was called the Salmon and Compass. Both were on his old stamping ground of the East End of London. Its an unconrmed rumour that a notorious lap dancing club has now made over one of these pubs!
BOBBY MOORE
ENGLAND
JACK CHARLTON
Maybe its something about being a 1966 World Cup winner, but Bobbys Moores partner in central defence, Jack Charlton, has also dipped his toe into the pub business. Jack, along with his son, John refurbished the Buccaneer pub in Cambois near Blyth and named it Charltons. Its been a huge hit with the locals and is also especially popular for weddings. But one of its most unusual requests was when the ex-singer of the band Lindisfarne used the function room to record a new album!
JACK CHARLTON
ENGLAND
A trip to any one of the leading night life resorts around the Mediteranean and you will no doubt nd a Linekers Bar. Set up by Gary Linekers brother Wayne in 1988, Linekers Bar can be found in around 15 locations. The venues are famous for having a classic blend of sports and a party atmosphere. Gary himself is known to make the odd appearance from time tot time!
GARY LINEKER
ENGLAND
GARY LINEKER
VINNY SAMWAYS
Vinny Samways was a Spurs player who had a delicate touch and ne range of passing. The problem was that he played for the club at time when its mideld was dominated by one Paul Gascoigne. He left Spurs to go to Everton and eventually ended up playing for various Spanish clubs including Las Palmas, Seville and Algeciras, He also earned a reputation as fearless tackler with an unenviable red card record. Since retiring he has set up Samways Bar in Puerto Banus not far from Linekers Bar!
VINNY SAMWAYS
ITALY
ROBERTO DI MATTEO
Roberto Di Matteo was one of the most cultured footballers that joined the Premier League during the late 1990s. His family had all had a passion for cooking. It was an important part of Italian life. When he joined Chelsea he was single and a mutual friend suggested creating somewhere where they hang out with friends and drink what they wanted. Today Roberto has Baraonda and Friends both popular with food lovers and with footballers.
ROBERTO DI MATTEO
ENGLAND
LEE CHAPMAN
Lee Chapman was a big, strapping centre forward who played for Leeds United when they won the league championship and other clubs including Arsenal and Lyon. Married to actress Leslie Ash he was always tempted by the celebrity lifestyle and a love for good food and drink. He owned the celebrity hang out Teatro in the heart of Londons Soho 1990s but crippling rents and ckle nger of fashion meant it was time to move on. Lee is now concentrating his efforts of his trendy Clapham bar So:uk.
LEE CHAPMAN
SCOTLAND
SIR ALEX FERGUSON
In 1978 as his playing career was coming to an end Alex Ferguson bought a pub in Govan near Glasgows docklands. He had already tried football management, with brief spells at East Stirling and St Mirren, but a combination of run-ins with directors and rows over fees had left him seeking solace in one of Glasgows biggest cultural phenomenons: pubs. He renamed the bar Fergies; the downstairs lounge he christened Elbow Room in honour of his own habit of unsettling defenders with ailing limbs. The place was rundown but Ferguson, who was born into a working-class family in Govan, knew all about the city and its working men, and set about his business with vigour, organising cribbage nights, darts and dominoes. Takings picked up. But the clientele did not change much. Fights were common; police had to be called when a man with a shotgun threatened the staff.
SIR ALEX FERGUSON
FRANCE
ARSENE WENGER
While the Arsenal manager has never owned a pub himself he does claim that growing up in one made him the football man that he is today. The Arsenal managers parents owned a bistro called La Croix dOr in the French village of Duttlenheim, and the young Wenger spent hours in the company of the football-loving customers. There is no better psychological education than growing up in a pub because when you are ve or six years old you meet all different people and hear how cruel they can be to each other. he is quoted as saying From an early age, you get a practical psychological education into the minds of people. I even learned about tactics from the people talking about football in the pub... who plays on the left wing and who should be in the team.
ARSENE WENGER
Pulling In The Crowds

To
From
ENGLAND
Pints
FRANK LAMPARD
Pulling The
Footballers have been associated with pubs for many years. Most players liked a drink or two, but some of them have taken that love of the pub a step further by becoming a landlord themselves. Richard Berndes looks at some of the stars of the pitch who could pull in the crowds and then went on to pull a pint
Frank Lampard has recently scored on the pub front when along with his namesake father bought the Pigs ear pub in Chelsea. Located between the Kings Road and Fulham Road is has a ne reputation as a pub and gartropub and is handy for Chelseas home games. A source said: The Chelsea lads will love it and the rst rounds on Frank. Prince William and girlfriend Kate Middleton, both 26, often pop in for a meal at their favourite corner table. The source added: Whether Wills will be so keen if it becomes a haunt of soccer stars remains to be seen. The Chelsea lads will want big-screen football on. Lamps, who earns 150,000 a week, and his dad, now employed by Watford FC, are said to see the pub as a property investment.
FRANK LAMPARD
The Midlands
Men M
My choice of the Midlands may come as a surprise for those who think of Yorkshire as the place where the best real ales are brewed (and as a Yorkshireman I do of course think that) and if you were to do a survey of beer drinkers today, they would probably argue that Cornwall now gives it a good run for its money. But the Midlands is where youll find the town that is still, to those in the know, the home of British brewing. Today, Burton-on-Trent still finds itself at the absolute heart of British brewing (approximately 15% of all beer in the UK is still brewed here) even if its global fame as a brewing no longer resonates. Its home to MolsonCoors and their flagship brand Carling, the UKs biggest beer brand. But Burton is home to so much more too. And beyond Burton, there are noteworthy brewers wherever you look, providing an intriguing variety of beers that mixes in old favourites with compelling new arrivals.
The Middle
Bass brand itself, but kept Worthingtons, then known as a smoothflow standard bitter, and a fond memory as an almost extinct bottle conditioned beer. Over the last decade that beer, Worthington White Shield (5.6% ABV), has been carefully revived and nurtured, largely below MolsonCoors corporate radar. But when the ancient (and tiny) White Shield brewery could no longer cope with demand, the giant lager brewer broke ranks with its contemporaries and invested over 1 million in a new state-of-the-art ale brewery and jumped back into cask ale in a serious way. White Shield is gaining ever-increasing distribution and is worth stocking and promoting in pubs as the perfect example of the delights of a living, evolving, bottle conditioned ale. Its also increasingly available on draught, along with Red Shield (4.2% ABV) a light, golden ale that uses American hops judiciously for a nice balance of flavour and refreshment. Seasonal and limited edition beers, all under variations of the Shield name, are also now being brewed. The other great surviving Burton brewer is Marstons. Based in both Burton and Wolverhampton following a 1999 merger with Wolverhampton & Dudley, Marstons broader portfolio showcase two distinct styles that once defined this region:
M6
Gone for a Burton
Starting in Burton itself then, MolsonCoors may not be the first name that springs to the lips of anyone who appreciates beer that tastes of something, but increasingly theres a case that it should be. When Coors bought Bass in 2000 they had to sell on the
If you were to pick one region in the UK as the most important place for traditional British beers, Pete Brown suggests it would have to be the Midlands.
one in the east Midlands, one in the west. Its less pronounced now than it was, says Marstons Director of Brewing, Richard Westwood, but the west Midlands was once defined by heavy industry, and there was huge demand for beer that was light and refreshing and could be drunk in significant quantities. Mild malty and slightly sweet used to dominate the area. Bankss Mild (3.5% ABV) and Bankss Bitter (3.8% ABV), now part of the Marstons portfolio, are almost the last survivors of this style and have found new life as interest in traditional beer styles revives among new generations. Over to the east, Marstons Pedigree (4.5% ABV), Burton Bitter (3.8 % ABV) and Old Empire (5.7% ABV) represent the east Midlands tradition out of Burton and these beers are almost at the other end of the scale. Burton water is high in gypsum, says Westwood, and that means the beers it produces are light, sparkling, quite dry, not nearly as sweet as the west Midlands style. Such was Burtons dominance during the last golden age of British brewing (you could argue were entering another one now) that brewers from as far afield as London used to have to come and open breweries in the town to get at that perfect brewing water.
A more local brewer who followed suit was Everards, founded in Leicester in 1849, and still run by the direct descendants of the founder, William Everard. The brewery moved to Burton in 1892, but thanks to advances in technology was able to go back home in 1979, where the famous water could now be reproduced. Everards is now the beating heart of Leicester, as famous within the city as any national beer brand. Tiger (4.2% ABV) is the flagship, a decent, deep-golden session bitter. Beacon is lighter and drier at 3.8% ABV, while Original (5.2% ABV) is what its many fans refer to as a proper drinkers drink. Pubs within the Everards estate fight fiercely for the reputation as the one that keeps it the best. The other pillar of the core range is Sunchaser (4% ABV), an ale brewed with a heavy lager influence that is sold colder than standard real ales in many Everards pubs, and plays a great role pulling in novice drinkers to ale. Further south in an area that may or may not be in the Midlands depending on your point of view, but is for the purposes of this feature we find Hook Norton in Oxfordshire. This is one of those rare breweries: about as dyed-in-the-wool traditional as you can get, its beers still gain huge respect from the new wave of hop-hungry beer
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geeks who can more normally be found rhapsodising over hip new micros. Hooky Bitter (3.6% ABV) is mothers milk to the locals, but the stronger Old Hooky (4.6% ABV) combines balance with assertiveness and is one of those rare beers that seems to receive unanimous acclaim. With a comprehensive and thoughtful range of seasonals and special beers, plus the golden, zesty Hooky Gold (4.1% ABV) and the intriguing Hooky Dark (3.2% ABV) in their core offering, Hook Norton has a formidably complete range.
Pillars of tradition
Worthington, Martsons and Everards are the pillars of traditional Midlands ale brewing, all with histories dating back to the nineteenth century, but all doing genuinely interesting things today, combining that tradition with a forward-thinking outlook. But when you look around, you realise they have to do that theyre surrounded by a wealth of smaller, newer breweries who make the local scene one of the most vibrant in the country. Old by microbrew standards if not in comparison to the brewers above, Castle Rock was founded in 1977 by former CAMRA chairman Chris Holmes, and has since made itself Nottinghams favourite brewer. Harvest Pale (3.8%ABV) was Champion Beer of Britain in 2010, deservedly so if you ask any fan of fine blond ales. As newer, smaller micros go hop-crazy, this beer again shows that American hops used carefully can give a satisfying, zingy fruit profile to a beer that remains balanced and refreshing. When it comes to awards though, Castle Rock is faces new competition on its doorstep in the form of Blue Monkey, founded late in 2008. Boasting traditional beers with a modern twist, their BG Sips pale ale (4% ABV) and Guerrilla stout (4.9% ABV) are already filling the trophy shelves. And surely we need a new best monkey themed beer name award just so we can give 99 Red Baboons (4.2% ABV) the recognition it deserves. After all this ale, we should also point out that the Midlands is home to one of Britains most respected lager brewers. Freedom in Staffordshire brews continental-style lager with as much care, attention and flair as any ale brewer. The range includes a traditional Pilsner (5% ABV), Organic (4.8% ABV) and Organic Dark Lager (4.8% ABV). These beers are a challenge to both the ale traditionalist who thinks lager always equals poor beer, and to any landlord who believes you have to stick to bland, super-chilled mainstream lagers in order to shift volume.
Brew Dogs head brewer, Martin Dickie, started at Thornbridge before heading home to stir up controversy in the beer world with creations that are sometimes over the top, occasionally silly, often brilliant, but never the same old same old. Back in Derbyshire, from a common root, Thornbridge have followed a path thats just as challenging to the mainstream (their slogan is Never Ordinary) but with beers that are more elegant and approachable than brash and in your face. Youve probably heard of Jaipur (5.9% ABV), which has won more awards since the brewery was founded in 2005 than any other beer. It is quite simply both a modern classic, and a perfect argument for the two thirds of a pint measure. But Jaipurs success sometimes eclipses other beers that are just as worthy of attention. Kipling (5.2% ABV) comes alive with the flavour of zingy New Zealand hops, while Wild Swan at 3.5% ABV shows the brewery is not just about muscle. The last year has seen Kipling and Jaipur appearing on bars in quality keg formats as well as cask, creating an interesting comparison in styles and challenging the orthodox view that cask is always best and keg must, by necessity, be inferior. When it comes to beer, the Midlands really does have something for everyone: unimpeachable brewing tradition and heritage, the boldest of experimental innovation, and every point between. With interest in old styles re-emerging, and brand news ones being created, theres never been a better time to check it out.
CONTACTS:
Worthingtons, Tel: 01283 511000 www.molsoncoors.co.uk Marstons, Tel: 01902 711811 www.marstons.co.uk Banks, Tel: 01902 711811 www.banksbeer.co.uk Everards, Tel: 0116 2014100 www.everards.co.uk Castle Rock, Tel: 0115 985 1615 www.castlerockbrewery.co.uk Blue Monkey, Tel: 0800 028 0329 www.bluemonkeybrewery.com Freedom, Tel: 01283 840721 www.freedombeer.com Purity, Tel: 01789 488 007 www.puritybrewing.com Welbeck, Tel: 01909 512 539 www.welbeckabbeybrewery.co.uk Kelham Island, Tel: 01142 494 804 www.kelhambrewery.co.uk Ripleys, Tel: 01773 512 864 www.amberales.co.uk Thornbridge, Tel: 01629 641 000 www.thornbridgebrewery.co.uk Hook Norton, Tel: 01608 737210 www.hooknortonbrewery.co.uk
Ales well
There are so many great, award-winning beers in the Midlands, there really isnt space to do justice to them all. But it would be a travesty to write this without mentioning Purity in Warwickshire, whose whole range of classy, hoppy ales is excellent (my favourite being the 4.5% ABV Pure UBU) and Titanic up in Stoke, within whose broad and balanced range the stout (4.5% ABV) and Mild (3.5% ABV) are particular favourites. There are also small newcomers such as Wellbeck, latest venture from beer legend Dave Wickett of Sheffields Kelham Island Brewery, and Ripleys Amber Ales, whose range of strong, hoppy IPAs is excellent. Both will be turning heads within the very near future. In doing so, theyll be following one of the UKs most exciting brewery launches of the last decade. Thornbridge in Bakewell, Derbyshire, plays the Beatles to Scottish Bad Boys Brew Dog, who could be seen as beers answer to the Rolling Stones.
Great real ales at your local!

Hook Norton is a local brewer, which has an international reputation for the quality of its handcrafted draught and bottled beers there is one for every occasion. Its award winning beers, which include the acclaimed Old Hooky and the thirst quenching Hooky Bitter, are all designed to appeal a broad range of drinkers. The brewery offers a core range of 5 draught beers; Old Hooky, Hooky Bitter, Hooky Gold, Hooky dark and Hooky Stout.
Visit www.hooky.co.uk | 01608 737210
Water. Malt. Hops. Yeast. And one perfectionist.

Four common ingredients. One very rare. Speak to Pete and find out what lengths we go to.
T. 01296 613647 E. enquiries@chilternbrewery.co.uk
www.chilternbrewery.co.uk
CAMRA Champion Specialty Beer of Britain Triple-medal winner 2009, 2010, 2011. T: 01773 512864 www.amberales.co.uk
Hook Norton Hook Nortons range of award winning beers includes the acclaimed Old Hooky and the thirst quenching Hooky Bitter, are all designed to appeal a broad range of drinkers. The look is modern and smart while retaining provenance and heritage. The brewery offers a core range of ve draught beers, Old Hooky, Hooky Bitter, Hooky Gold, Hooky Dark and Hooky Stout this is supported by a ve seasonals First Light, Haymaker, Flagship, Summer Haze and Twelve Days there is something for everyone. For more details, Tel: 01608 737210 or visit: www.hooky.co.uk
Welbeck Abbey Welbeck Abbey is a traditional, wood-clad brewery, housed in a converted barn on the Welbeck country estate in North Nottinghamshire. Its part of a larger network of artisan food producers at Welbeck. Their Brewster,Claire, was taught to brew at Kelham Island Brewery, and now hand crafts 6,000 pints a week which are distributed to pubs between Shefeld, Lincoln and Nottingham. Welbecks core range of beers are Henrietta , a 3.6%ABV golden bitter; Ernest George, a 4.2% ruby ale , and Portland Black a 4.5% black beer. They also brew a special beer each month which is available both in cask and bottles. For more details,Tel: 01909 512539 or visit: www.welbeckabbeybrewery. blogspot.com
CENTRAL Certainties
Stock up on these marvels from the kingdom of Mercia
Amber Ales Amber Ales is a small microbrewery putting Derbyshires Amber Valley on the map both locally and nationally with a wide range of award winning beers. Based in the historic village of Pentrich, near Ripley, the brewery was established ve years ago by Peter & Jayn Hounsell to create classic style real ales with a modern twist. Their most lauded beer Chocolate Orange is certainly that, a dark stout created from a unique blend of ve malts, imbued with vanilla and orange and aged in the cask for three months. Chocolate Orange has been placed in the prestigious CAMRA Champion Speciality Beer of Britain every year since 2009. For more details, Tel:01773 512864 or visit: www.amberales.co.uk Chiltern Brewery The Chiltern Brewery produce ne English ales of pure, wholesome quality. Nestled at the foot of the Chiltern Hills in Buckinghamshire, they are a family business with over 30 years of brewing heritage and are one of the oldest independent craft breweries in the country. Chiltern use 100% British, natural ingredients to produce a superb range of award winning draught and bottled beers. With traditional methods at the heart of their business they are also renowned innovators and specialize in a wide range of permanent, seasonal and limited edition ales. For more details, Tel: 01296 613647 or visit: www.chilternbrewery.co.uk
The HIGH SPIRIT of JALISCO
THE INTERNATIONAL MULTI-AWARD WINNING CHAMPION
www.sierratequila.com www.thedrinkscompany.co.uk
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Le Fruit de Monin is a range of high quality fruit purees for use in cocktails. The premium products can be used as ingredients to save mixologists time without stifling their creativity. The purees are available in eight different flavours strawberry, raspberry, red berries, peach, mango, passion fruit, banana and coconut allowing bartenders to create cocktails quickly and efficiently. Imported into the UK by Opies. Contact dling@b-opie.com or 01795 476154. Available from www.syrupsandstuff.co.uk.
Sierra Reposado Trophy winning Sierra Reposado Tequila is renowned for its superior taste and quality. Rested for a minimum of three months in oak barrels, this warm, golden Tequila is noted for its full and mellow taste with hints of fruity agave and spicy caramel sweetness. Excellent on its own or as a base for a whole range of cocktails. Sierra Reposado Tequila has consistently won gold medals in national and international competitions, yet remains an affordable and eye-catching addition to the back bar with its striking gold sombrero cap. Available in a range of sizes from 4cl to 1 litre. For more details, Tel: 01403 273807
Olmeca Altos Olmeca Altos is a super-premium 100% Agave Tequila, born out of a unique partnership between worldrenowned UK bartenders Henry Besant and Dre Masso, alongside Olmecas own Master Distiller Jess Hernndez. Produced in the Los Altos region of Jalisco Mexico, this authentic Tequila is double distilled in traditional copper pot stills and aged in small American oak barrels. The Olmeca Altos range comprises, Olmeca Altos Plata (un-aged) and Olmeca Altos Reposado (aged for up to 8 months). For more details,Tel: 0800 376 5550
There are currently plenty of tequilas on the market. But which ones are the best to stock? Ben Newman chooses his favourites
El Jimador Named after the proud men that harvest the nest agave plants, El Jimador Tequila was introduced in 1994 as an100% agave tequila. Since 2000, El Jimador is Mexicos number one selling tequila and is produced by one of the oldest and most respected producers of tequila since 1870 Tequila Herradura. The sophisticated process used, of cooking the agave in clay ovens and fermenting naturally with wild yeast, delivers a rich, smooth and unexpected taste. For more details, Tel: 0208 551 4966
Maestro Dobel A handcrafted blend of Reposado, Anejo and Extra-Anejo tequilas, Maestro Dobel is the creation of Juan-Domingo Dobel Beckmann, the sixth generation director of the worlds most prominent tequila producing family. The huge popularity of silver tequilas in the US inspired Beckmann to create a clear tequila from carefully selected aged tequilas which did not compromise on quality or avour. The result is unique, luxurious clear tequila with the complexity of an aged cognac and the crispness of luxury vodkas. For more details, Tel: 07415384926
Cazadores The highland deer on every bottle of Cazadores symbolizes its origins in the Los Altos highlands of Mexico. Cazadores is an exceptionally smooth tequila created using only 100% highland agave giving it a rich, fruity, naturally sweet taste. Available as Cazadores Blanco, Cazadores Reposado (aged for over two months) and Cazadores Aejo (aged for over 12 months). For more details; Tel: 01962 762100
Mission
EPoS has brought huge benefits for pubs and bars, but,says Phil Mellows what if it breaks down? A new early-warning system, being launched in February, aims to make sure operators can keep the tills ringing
Epos siblE
t t
Tills have come a long way from a simple drawer under the bar and the finger-chopping mechanical cash registers that Ronnie Barker battled with on Open All Hours, to the first electronic machines developed by NCR in the 1980s and todays all-singing, all-dancing electronic point of sale systems. EPoS is, indeed, much more than a till, and for most operators it performs a series of vital functions, linking the money taken over the bar and at table to a back office computer that manages accounts, cashflow, stock control and staffing. Modern publicans have, at their fingertips, greater controls over their businesses than ever before just at the time when those controls are ever-more important to survival and success.
THE RIGHT SYSTEM
Choosing the right system is the trick. After all, for the independent pub trade EPoS represents a substantial investment. And you certainly dont want to be seduced by fancy software gimmickry at the expense of the kind of hardware thats going to do a reliable job for you. Pubs and bars are hostile environments for computer equipment. Just think of the bashing that tills endure on a busy weekend night. Just think of all that liquid splashing about, just waiting for gravity to take its course. So EPoS for pubs requires particularly robust, specialist kit. Failure is not an option. If your tills break down service can grind to a halt. Customers are disappointed and so is your accountant.
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Yet according to Richard Heitmann, UK sales director for EPoS hardware manufacturer J2 Retail Systems, across the industry as many as 6% of machines fail in a year at an average cost of 350 a day in lost business, not to mention all the problems involved in the loss of sales data. Its a figure that J2 has dedicated itself to improving, and with some success. Heitmann claims that the failure rate if a J2 terminal is a mere 0.7%. We have the best rate in the world, he says. Were very careful how we build our machines. But although they are very reliable we still want to go further and lower the cost of ownership for operators. In recent years design improvements have included a true flat screen which resists the build-up of spilt liquids, and a steadystate drive with no moving parts, and therefore less to go wrong. As well as finding hardware that supports the software they need, having reliable machines is now the most important factor for pub and bar operators, and all these things are very high on peoples attention, says J2 business manager Paul Hudson. Its not just the cost of equipment that counts, its the total cost of ownership, including the reliability and serviceability of the machines.
REMOTE MONITORING
Now the company is about to launch the next innovation in till reliability remote monitoring. In effect this will mean that J2 will know when one of its machines is about to break down and take action to keep it functioning or replace it before the pub business suffers any downtime. How does it work? Briefly, the system, which has come through extensive trials, monitors the performance of the till across various measures, and if it varies from certain parameters by more than 10% an alert is automatically emailed to J2s helpdesk, showing up as a red cross on a control dashboard. When that appears the machine rebooted, and if the problem persists an engineer will be sent out. Actually, the steady-state drive means there are very few things that can go wrong, says Richard Heitmann. Our machines rarely fail or corrupt. So mostly the problem comes from outside and is usually power-related, causing the motherboard to fail. Now remote monitoring will tell us before that kind of failure occurs and we can preempt it. We believe its a world first!
Case study - Epernay Champagne & Cocktail Bars
A new breed of entrepreneurial pub operator is keeping the EPoS industry on its toes, demanding till systems that not only give them tighter controls over small, multiple estates and are easy for staff to use, but monitors that look good on the bar, too, to suit a high quality environment. So while J2 Retail Systems is currently in negotiations to supply a couple of major pub groups, deals with small multiple chains that have emerged from the break-up of industry giants have brought it year-on-year growth since an initial crash following the 2008 credit crunch. We were 12% up last year, says the companys Richard Heitmann. Im a great believer in the entrepreneurial skills we have in this country, and we are seeing so many new retailers cropping up we expect that to continue.
When his first EPoS system, then his second, failed, entrepreneur Geoff Thornton was wondering whether hed ever find the right technology for his Epernay Champagne Bars. Launched in Leeds in 2005, the concept aims to provide affordable champagne in a modern cocktail bar setting, and is now also found in Manchester city centre and Terminal One of Manchester Airport. Thorntons problems were solved when he contacted Newt Touch Solutions, a specialist supplier of touchscreen EPoS to the hospitality industry. Newt Touchs Marc Newton created a completely new package for the operator using tried-and-tested elements from his software and hardware partners, including terminals from J2 backed by a threeyear parts and labour warranty. The solution combined ICRTouch software with J2s 560 touchscreen till to give Epernay Leeds a full point-of-sale system including time and attendance management and stock control in the back office, and features such as a drinks tab system in the bar. Without Marc we would still be struggling with the wrong system, says Thornton. The software is versatile and the user interfaces excellent. Weve found it useful to be able to programme in the exact specifications of our cocktails and to cascade this to other systems, such as the back office software. In comparison with the hardware Epernay previously used, described as small and ugly by Thornton, the team reacted positively to the J2 equipment. We immediately liked the contemporary feel of the flat screen. Together with the units compact footprint, it makes for a pleasing look that fits in well in the bar. The tills have also proved to be very reliable and are ideal for a busy bar environment, Thornton continues. Unlike the old days, when equipment had to been sealed with silicon, the new J2 tills are splash-proof and need no additional protection from bumps and spills. And even the less confident among Epernays staff find the J2 560s fast and simple to use, a critical factor on busy weekend nights.
Welsh Gold
A FREE SPIRIT, UNSHACKLED BY CONVENTION; EMBRACING ART AND SCIENCE TO CREATE THE SMOOTHEST WYSGI ON EARTH - EXPLORE. The Penderyn Madeira Single Malt Whisky Denes our house style being
distilled in our unique copper pot still, matured in bourbon barrels, nished in rich Madeira wine casks and bottled at premium strength. The whisky is smooth, light in character and softly golden in colour.
Penderyn Single Malt Welsh Whisky at a generous 46% ABV, has a classic
freshness with aromas of cream to ee, rich fruit and raisins. The palate is crisp and nely rounded, with the sweetness to balance an appetising dryness. Notes of tropical fruit, raisins and vanilla persist in the nish.
Handcrafted without compromise

The Welsh Whisky Company, Penderyn Distillery, Penderyn CF44 9JW
Tel: 01685 813300 www.welsh-whisky.co.uk
J2 innovations drive down lifecycle EPoS costs and set standards for lower total cost of ownership (TCO)
Hospitality operators are increasingly aware of the importance of TCO when investing in new EPoS. Focus has moved from the purchase price alone to take into account lifecycle costs including environmental, reliability and serviceability, which together can amount to 3-5 times the initial investment. PC-based touchscreen EPoS manufacturer, J2 Retail Systems, has pioneered lower TCO-oriented technology and introduced innovations that signicantly drive down lifecycle costs. Virtually maintenance-free terminals Touchscreen technologies (Resistive, SAW, Infra-Red & PCT) for hightouch situations Fanless operation increases reliability, especially in greasy environments User-upgradeable processors, including pull-out motherboards Solid state storage eliminates hard drive failures All in the head design provides a cable-free system Numerous power-saving features New backwards-compatible processor to extend unit life Says J2s Moray Boyd: Maximising EPoS reliability and performance, whilst minimising lifecycle costs, are the goals that drive our business. Users tell us J2 technology cant be matched for low TCO.
Contact: Moray Boyd Tel: 01925 854 841 Email: mboyd@j2retailsystems.com Web: www.j2retailsystems.com
Appi talk
Liven up that sleek black screen with these host recommended apps
djay
Monin
djay transforms your iPad into a full-edged DJ system, allowing you to mix your iPod music library on a hyper-realistic turntable interface. Perform live, record mixes on-the-go, or enable Automix mode and let djay mix your favorite playlist automatically. With unprecedented ease-of-use and innovative multi-touch mixing features, djay for iPad takes DJing to the next level and offers a unique experience for beginners and professionals alike.
French premium syrups company Monin has launched the Ultimate Cocktails App. Offer your customers some seriously good cocktails. An easy to use app with clear instructions on ingredients and how to create some world class drinks for your customers. With more than 300 recipes for the professional bartender. The FREE app is available on iPhone and Android.
BBC Good Food Healthy
Rustle-up some healthy dishes with the help of the the BBC Good Food Healthy iPad app. This handy app has over 150 healthy recipes to cook all year-round. Each recipe has been triple-tested and the app specially designed to be easy-to-use and look fantastic. A must for any busy pub and bar kitchen
Ted
Ted ideas worth spreading, Riveting talks by remarkable people, free to the world. Extraordinary people from industries such as Technology, Entertainment, Science, Business and Global Issues. Ted.com believe passionately in the power of ideas to change attitudes, lives and ultimately, the world. Theyve built a free knowledge and inspiration platform from the worlds most inspired thinkers
The
OpTiOn
a
Ways to boost profits Energy
There are many reasons pubs should focus on their soft drinks offer, says Sonya Hook,not least because they can boost trade during the quieter daytime hours and the summer season.
Apparently there is a further 525m sales value through soft drinks just waiting to be tapped into, according to research by Britvic. This equates roughly to a 6,000 per year figure for the average food-led outlet. One of the things licensees can do to tap into this opportunity is to offer a greater choice, such as healthier options or drinks for children. As an example, the market for children can be a lucrative one. Steve Haslam, who runs Enterprise Inns leaseholds, made a substantial investment in a play area at one of his sites, the Windmill at Orton Waterville, and has since seen a huge boost in soft drink profits particularly during the daytime hours when mums bring in their preschool aged children. He also made sure the garden area was ready from Easter last year in order to capture school holiday trade. Another way of offering choice, according to drinks producer Britvic, is to identify emerging sub-category consumer trends, such as its recent launch of Lipton Ice Tea into the on-trade in a 250ml bottle, which taps into the growing demand for cold hot drinks. Meanwhile, according to Coca-Cola Enterprises Open More Business report, research shows that many consumers are willing to pay a premium for quality soft drinks that deliver health, refreshment or functional benefits, so look out for products that may fit these criteria. Within soft drinks, energy drinks is the fastest growing segment in the on-trade, with a 13.4% growth in value sales, according to CGA data. One of the best ways for a licensee to tap into this opportunity is to make sure leading energy drink brands are stocked and also that they are visible to younger consumers (energy drinks are typically drunk by 18 to 30 year-olds). Coca-Cola Enterprises (CCE) has an expanding energy drink portfolio which includes Relentless and Monster. According to the company its
Relentless brand added 4.1m to the soft drinks category in the ontrade last year. And key energy drink brand Red Bull continues to boast strong profits in the on-trade, up 8.2% in volume sales in the past year, according to CGA. Red Bulls trade communications manager, Tom Smith, notes that good visibility remains key to driving sales, so position energy drinks in the top shelf of the fridge or go for a branded cooler to maximise visibility. And for important events and seasons, such as Christmas, its worth thinking about ways to appeal to larger group sizes in pubs, says Smith. Giving them attractive offers such as bundle deals will ensure pubs and bars can maximise spend, he says. Its important to communicate the offer in places with increased dwell time such as on tables.
Juices and juice drinks
Juices should be part of every pubs drinks range, particularly as they can appeal to children or as mixers. But in many cases publicans arent giving enough thought to what juices should appear on the menu. Marvin Henshaw, who is Pago UKs country manager, says he is determined to shake up the on-trades juice category for 2012. Despite the UKs high consumption we remain a very conservative nation in our choices of fruit juices with the majority of volume in orange and apple flavours, he says. While our taste for international food has grown, we havent really caught up in our choice of juices. Henshaw suggests that pubs could think about having a juice bar section on their menus, or a fruit juice of the month. Pago juices, which are packaged in in single serve bottles, come in a big range and could offer seasonal flavours, such as Cloudy Cherry or Pear for the winter months or Strawberry and Raspberry Lime in the summer. Create a premium serve with the bottle, the right glassware filled
with ice and some theatre from your staff, he says. It means a premium price margin to match. And a seasonal option is also available from Britvic under its J20 portfolio. The latest addition is J20 Glitter Berry, which mixes fruity flavours with a hint of spice and a glittery finish - a combination of red grape, cherry and edible gold glitter. Its the first of its kind in the soft drinks category, and were confident it will appeal to adults looking for a bit of glitz and glamour not to mention a delicious drink this winter, says brand controller Helen Gorman. Retailers and publicans should stock up now to benefit from the marketing support the new variant will receive and the halo effect this will have on the wider J20 range.
Hot
As well as cold soft drinks, the nations love affair with coffee continues and its an area of profit that publicans shouldnt shy away from. A premium caf offering simply has to be on the menu in order to maintain a competitive edge, says Martin Thorpe, head of dispense beverage business unit for Nestl Professional. They add more value for the customer, while the premium price point benefits the publican. Another consideration, he says, is that approximately 85% of coffee is purchased with
food in pubs, so theres a clear opportunity for upselling. This, combined with the fact that morning and afternoon snacking occasions are on the rise, makes an all-day solution a must for publicans, he says. Many pubs are already working to tap into this opportunity. Earlier this year a selection of Mitchells & Butlers Ember Inns sites introduced a cake-and-coffee offer. The offer is advertised within each outlet on chalk boards and with a cake stand on the bar. Guests can order cake on its own at 1.50 or with a hot drink of their choice for 3.50. Cake is always a good match for hot drinks, and Thorpe agrees it is important to link coffee with the right products in order to grow sales. Bacon, eggs, chips and sausages are among the top five items ordered with coffees in pubs so bear this in mind when creating your marketing materials. The company can offer its Nestl Milano system, which is a range of machines that can offer between eight and 14 premium caf style drinks with no need to store fresh milk. It is the perfect solution for publicans who want to offer roast and ground quality coffee without the hassle of cleaning and without the need for intensive staff training. Of course its not always premium prices that can drive the best profits it may depend on the type of outlet and location. The Kings Arms in Berkhamstead, Hertfordshire has created a successful hot drinks offer by introducing a coffee for 1 concept. The Oakham Inns site sells about 100 cups just in the morning, often to mums having a quick cup after the school run. Afternoon trade has also been good, boosted by the offer of home-made cakes and pastries.
FRESHLY
Juices can make a great addition to your back bar sales
Carrot, Apple & Ginger 8 Medium Carrots 2 Apples (Coxs, Royal Gala or Braeburn) Slice of root Ginger (to taste) Carrot, Apple & Ginger makes a delicious starting point for those who have never tried vegetable juices. It has superb nutritional qualities: carrots are a good source of Vitamin A and Beta Carotenes, providing anti-ageing and cancer-ghting antioxidants. Apples have an abundance of pectin which forms a gel that breaks down toxins in the intestines and helps maintain a healthy bowel function. Ginger is an excellent tonic for the entire digestive system. Apple, Pear & Lime 3 Apples (Coxs, Gala or Braeburn) 2 Pears a Lime This juice is simple but refreshing and delicious. As well as containing carotenes, pectin, potassium and Vitamin C from the apples, the pears provide an excellent source of soluble bre. Simply juice the ingredients in any combination. Peel the lime before juicing, but if you want more zest in the drink, leave some peel on. Pink Grapefruit & Orange 3 Oranges (Valencia if possible) 1 Large Pink Grapefruit Citrus juice makes a superb breakfast drink when the body is active in its detoxication cycle. As well as the nutritional benets of orange juice, the grapefruit in this drink is rich in beta-carotene and bioavinoids, particularly naringin, which is renowned for thinning the blood and lowering cholesterol. Pomegranate & Orange 5 Oranges (Valencia if possible) 2 Pomegranates Pomegranate and Orange tastes exquisite and is deliciously refreshing at any time of day. As most people know, oranges are an excellent source of Vitamin C. They also contain bioavinoids, calcium and Vitamin B6 among others. Pomegranates contain beta-carotenes, heart-protecting phytochemicals and Vitamin E. Banana & Berries Smoothie 1 Large Banana 1 Large Handful of Strawberries or other Berries 2-3 Apples Yoghurt (optional) Smoothies are a delicious way to conveniently introduce large portions of fruit into the diet and comprise a simple, nutritious meal in a glass. Prepare the bananas and berries as appropriate and freeze them. Strawberries are commonly used in smoothies, but blueberries, blackberries and raspberries also make excellent choices. Place the frozen ingredients in a blender or smoothie maker. Juice the apples and add to the blender with the yoghurt if desired. Blend until smooth then serve immediately and enjoy this fantastic drink. Pineapple, Mango, Apple, Lime & Ginger Smoothie 4 Rings of Fresh Pineapple 1 Mango (Indian when available - virtually never) 5 Apples 1 Lime Slice of Ginger (to taste) 4 Healthy Dollops of Fresh Yoghurt The combination of pineapple, mango, lime, ginger and yoghurt has to be tasted to be believed: its rather special. This drink serves 2. Prepare and freeze the mango and pineapple. Add to a blender followed by the juiced apples, lime and ginger. Finally, add the yoghurt, blend well and serve immediately. Put on some soft music, light the candles and invite someone you like round to share this drink. Pineapple, Mango, Passion Fruit & Orange Smoothie 2 Rings of Fresh Pineapple a Mango 1 Passion Fruit 3 Oranges (Valencia if possible) A lovely, refreshing smoothie perfect for sitting out in the garden on a summers day. Peel, prepare and freeze the pineapple, mango and passion fruit. Passion fruit freeezes well in ice-cube trays. Place the frozen ingredients in a blender followed by the juice from the oranges. Blend well and serve immediately.
vodka
Vodka doesnt have to be colourless and lack flavour.
Toffoc Inspired by a skiing holiday, Toffoc was created to fill a gap in the lucrative flavoured vodka market. Having noticed that existing toffee flavoured alcoholic drinks were far too syrupy and heavy, Toffoc gives you the exquisite toffee flavouring, but with not nearly as many calories as other toffee liqueurs. Initially designed for the pub market, Toffoc was soon discovered to be a versatile ingredient, and with the endorsement of Michelin Star celebrity chef Gary Rhodes who provided several serving suggestions, you can be assured of its quality. For more details, Tel: 01248 852159 or visit www.toffoc.com
Babicka Babicka vodka is a premium vodka from the Czech Republic, infused with wormwood and inspired by a 16th Century babickas [witches] brew. The babickas of 16th century Czechoslovakia were renowned for having mystical healing powers, and used wormwood extract in their brews to create potent feelings of well being, sensuality, creativity and love. These babicka recipes represent some of
the earliest vodka formulas ever created. Babicka vodka has taken the basis of these ancient recipes to create the first ever wormwood vodka. A green thujone-ometer is on every Babicka bottle to mark the amount of this wormwood extract that has been infused with the highest quality vodka, giving this vodka its unique taste. For more details, Tel: 208 969 5074 or visit,www.babickavodka.com
Belvedere Belvedere, the worlds first luxury vodka, is authentic and natural, handcrafted the way Polish vodka has been made for over 600 years. Dankowskie Gold Rye, along with pure artesian water from a proprietary well, is distilled four times for a perfect balance of purity and character. The unique result is unadulterated and naturally smooth For more details, Tel : 0207 235 9411 or visit, wwwbelvederevodka.com
Absolut Last year Absolut, the UKs number one premium vodka, bolstered its innovative flavours range with the addition of Mango and Berri Acai. In addition 2011 also saw the launch of Absolut Blank, a creative movement where the brand collaborated with video artist Saam Farahmand to turn its iconic bottle into a blank canvas art installation, for consumers to create their own unique digital portraits in real-time by dancing to their favourite track. For more details, Tel: 020 8538 4484 or visit, www.absolut.com
Zubrowka Flavoured with Bison grass from the Bialowieza Forest in North East Poland, Zubrowkas unique flavour has been described as having floral, herbaceous, vanilla and spring flower notes. The Bison grass is picked by hand at the height of summer, carefully dried and then added as an extract to a luxury rye spirit, distilled in the time honoured way at the Bialystok distillery. For more details, Tel: 0141 955 9091 or visit www.zubrowka.com
Vestal For most people vodka is a colourless, odourless and largely tasteless spirit to which orange or apple juice is unceremoniously added - or its mixed or shaken with something else to create a fancy cocktail. Different to standard vodkas. Different too any vodkas. Just how different to regular vodka youll need to decide yourself. We think youll be astonished. For more details, Tel: 0794 111 7553 or visit, www.vestalvodka.com
First Round
Nice n Spicy Niks Naks v Roast Chicken The spice and bite of these nobbly bits of corn is too much for the simplicity of roast chicken avour. An easy victory for the little orange bag!
The Quarter Finals
Cheesy Wotsits v Frazzles The cheese verses bacon protein face off in this tie should be a classic; some might say they can work together! But subtle cheesy favour is just too much for the new kid on the block. Wotsits go through to the quarter nals!
Nice n Spicy Nik Naks v Cheesy Wotsits Two avours with an unusual look. On the one hand you have the knobbly and unorthodox of the Nik Nak, while the Wotsit has a slightly more Reubenesque appearance. Its the bite of spice verses the subtlety of cheese. But its the sheer punch of the Nik Naks that conrms their place in the semi nals.
Brannigans Roast Lamb & Mint v Salt & Vinegar Roast Lamb and Mint is a avour to savour on any Sunday lunchtime. A powerful avour that is both inviting and enticing! But they prove to be no match for one of the all time favourite crisp avours, salt and vinegar just edges out the young pretender. Smoky Bacon Wheat Crunchies v Smoky Bacon Its the battle of the bacon! This is a tough one to call as each one brings their own twist to popular taste. But the added crunch in the Wheat Crunchies does enough to sneak through
Salt and Vinegar v Smoky Bacon Wheat Crunchies This time its the classic lines and a world famous avour of salt and vinegar verses the crunch and smoky hit of the Wheat Crunchy. Its a tough one to call with two such differing styles both having a lot to offer. But sometimes simplicity is best and Salt and Vinegar wins a tough encounter!
Mini Cheddars v Hula Hoops Original Its no contest; the perfect O shaped snack has simply too much class and pedigree for this new cheese avoured snack, thats more a biscuit than crisp! Kettle Sea Salt and Balsamic Vinegar v Ready Salted Its the oldest brand on the block verses a new gourmet, hand cooked crisp. Its the fresh cooked taste and all natural punch of the Kettle that sees off the granddaddy of all crisps! Hula Hoop Original v Kettle Sea Salt and Balsamic Vinegar Its a real contrast in styles in this encounter. The small, but perfectly round Hula Hoop verses the fresh cooked crunch of the Kettle chip! The Hula Hoop is smooth in the mouth, contrasting sharply with the crunch and size of the Kettle crisp. But that proves to be all that the Kettle crisp requires. Its size and all natural avours that see Kettle crisps through to the semi nals! Salt and Vinegar Discos v Skips As their name suggest Discos are going to have a lot of fancy moves to impress people and bamboozle their opponents. But lets not forget that sometime the delicate touch in mideld is all you need to win match like this. And its that battle of styles in the middle of the park that denes the result. Flair wins matches and Salt and Vinegar Discos go through.
Salt and Vinegar Discos v Prawn Cocktail The classic round design of Discos with their classic avour that always packs punch is just too over powering for a crisp that takes its taste form the 1970s classic dinner time starter! Doritos Heat Wave v Skips The US brand has all the razzamatazz youd expect of an American favourite, but the class and delicate, melt in the mouth avour of Skips is just too good to ignore.
50 //winter 2012 //host 50 winter 2012 host
The Semi Finals
The Final
ITS CRUNCH TIME IN THE PUB
the Crisp World Cup!
Nice n Spicy Nik Naks v Salt & Vinegar The ruggedness of Nik Naks with the added spice of their avour is sure to intimidate the simplicity of salt and vinegar, is it not? But that would be an injustice to one of the legendary avours of the crisp world. We should not forget that salt and vinegar avour the nations favourite dish, sh and chips! In the end the sheer class of the simple avour is enough to see off the brute force of Nik Naks. Salt and Vinegar are heading to the nal!
Kettle Sea Salt and Balsamic Vinegar v Salt and Vinegar Discos Its that fresh, hand cooked all natural combination of the Kettles verses the fancy footwork of the disc shaped Discos. This encounter has all the hallmarks of an all singing, all dancing epic clash! Will the crunch and hand cooked taste of the Kettle team intimidate the subtle moves of kings of the dance oor and their silky footwork? This clash of the titans in terms of size and style is not going to be for the faint hearted. The Kettle pack put themselves about to great effect and all that eet of foot from the Discos is out sync to leave Kettle crisps and not Discos waltzing themselves into the nal!
Salt and Vinegar v Kettle Sea Salt and Balsamic Vinegar This is it! What the whole world has come to see, an epic clash of two very different styles of snacks, but with similar taste offerings! The simplicity, history and sheer mass appeal of salt and vinegar against the new kid on the block, the gastro crisp that is the Kettle chip! As bets such a global occasion, the two opponents are not going to let the public down! Kettle crisps have all that hand cooked quality, fresh avour and real crunch n the bite. In contrast ordinary salt and vinegar is a simple bag with two classic yet beautifully complementary avours. In the end of the day while might be the taste of the nouveau crisp consumers, its perfect avour alignment and sheer popularity that means that salt and vinegar have the class to be crowned world champions!
To become the world champion at what you at excel is the aim of every sportsman, tradesman, politician and even the hairdresser. But what would happen if the pub worlds favourite crisp selection went face to face to decide who was worthy of the title world champion? Richard Berndes assesses the race to the nal.
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eat
Simply Delicious
winter 2012
inspiration for your kitchen
Central eating
wonderful winter warmers
great easy to make dishes
Seriously Saucy
great pasta sauces
Baked Cod With Blackened Butter

Serves 4 Ingredients: 4 x 175g cod steaks salt and pepper 110g butter 2 tablespoons chopped capers 1 tablespoon Aspall White Wine Vinegar Method: Heat the oven to 180c (360f Gas Mark 6) Butter 4 10 squares of foil place a piece of cod in each one season lightly. Place these on a baking sheet and put them into the oven for 15 minutes. Meanwhile melt the butter in a deep sided frying pan. Once the butter has melted if will begin to foam. At first this foam will be noisy then quiet and frothy. Once the butter quietens down it will start to brown watch carefully stirring from time to time. Once the butter solids in the bottom of the pan are conker brown
turn of the heat and carefully pour in the vinegar. The sauce will foam up then settle down. Add the capers.
Take the fish from the oven and open the parcels. Spoon a little butter into each one and serve at once with mashed potatoes.
flavoured (add the zest of a lemon and seasoning with pepper to plain breadcrumbs) 60g plain flour 2 large eggs Salt and pepper For the chips: 6 large potatoes olive oil For the rocket mayonnaise: 4 tbsp light mayonnaise Large handful of rocket 8 slices of bloomer bread Method Heat oven to 200C/fan 180C/gas 6. Cut the unpeeled potatoes into thick, even sized chips. Put the chips into a large pot of salted cold water and bring to the boil. Drain and tip onto kitchen
Posh Fish Finger Sandwich With Rocket Mayo Dip And Jenga Chips
Recipe From Potato Council Ingredients (serves 4): For the fish fingers: 600g fresh white firm fish, skinned, such as cod, haddock or coley 85g breadcrumbs, lemon and pepper
paper or a dry clean tea towel and dry thoroughly. Place the dry chips in a large bowl. Add 2-3 tbsp sunflower oil and toss to coat evenly. Tip onto a baking tray and bake for 20-30 minutes, shaking every now and again, until cooked and golden brown Cut the fish lengthways into finger sized pieces. Season the flour and put in one bowl. Place the beaten eggs in a second and put the breadcrumbs in a third shallow bowl. Dip the fish in the flour, the egg and the breadcrumbs, shaking off any excess. Place the fish fingers on a lined baking tray and cook for 10 minutes. Finely chop the rocket and add the mayonnaise. Griddle or toast the bread. Spread with the rocket mayonnaise and add the fish fingers. Top with another slice of bread. Stack the chips in a jenga fashion and serve with the fish finger sandwich.
2 Cloves garlic, squashed 4 Fresh sage leaves 1 Sprig fresh thyme, leaves removed 4tbsp Cider or apple juice Extra sage leaves and thyme sprigs to line tin Method Preheat the oven to Gas Mark 3, 160C, 325F. Place the slice of bread, onion, garlic and herbs into a food processor. Whizz together until the bread is a fine crumb. Add to this the pork mince and liver and whizz until the mixture is smoothish and of spooning consistency. Stir in the lardons or bacon pieces and cider or apple juice. Take a 1litre/2pt terrine/loaf tin 10cm x 26 x 7 (approx 4 x 10 x 3) and use 3-4 streaky bacon rashers lengthways to line the bottom of the tin. Add some sage leaves and thyme. Fill with half the raw meat mixture and use 3-4 bacon rashers and herbs to cover the mixture. Cover with the remaining mixture and top with 3-4 more rashers. Place in a roasting tin. Half fill the roasting tin with boiling water, cover with a piece of greased foil and place in a preheated oven and cook for 1 hours until the mixture is set and cooked through. Allow to cool and then cover and place in the fridge. Serve in slices or wedges with crunchy toast or bread, pickles and a slaw of carrots, cabbage, spinach and shallots.
Stockmans Bacon Terrine

Serves: 8 portions Ingredients 9-12 Dry cured, oak smoked, streaky bacon rashers 225g Lean pork mince 225g Pigs liver, trimmed 75g Lean, dry cured, bacon lardons or small pieces taken from a bacon joint or bacon chop 1 Thick slice of white bread 1 Small onion, roughly chopped
Nice n Easy
John Porter on the rise of the home-made bar snack
The classic pub snack is another way for pubs to offer customers value for money. However, the days of the anaemic pork pies and curly sandwich may be numbered. Increasingly, a new generation of pub chefs and foodies are celebrating traditional dishes such as the pork pie, scotch egg and sausage roll, with upmarket, home-made versions. One of the pioneers of the art was chef Ollie Pudney at the Bull and Last in Kentish Town, whose cricket ball-sized Scotch eggs caught the imagination of food writers and customers/ Pubs up and down the country now compete to offer snack sized specialities, such as the Ifts served at the Pigs in Edgeeld, Norfolk. The menu includes delights such as as crispy pig ears and North Sea sh cakes, while the name is shorthand for Ift tastes good and ifts in season, its on the menu. Chris Knights, development chef and London pub operator Youngs, says that home-made snacks have a strong customer appeal on bar menus. We encourage our chefs to make their own Scotch eggs and sausage rolls. Pork pies are more of a challenge because of the warm water pastry, so we have a supplier in the West country who makes pork pies especially for us, which the pubs can bake freshly. One clear benet is that home-made bar snacks are incremental to drinks sales without affecting food trade. We encourage pubs to bake up a batch of bar snacks and put them out on display on the bar. A customer whos just come in for a pint will be tempted to order a sausage roll or a Scotch egg to go with it.
Central eating
The Supreme Sausage

James T. Blakeman & Co. Ltd. Millennium Way, High Carr Business Park, Newcastle-u-Lyme, Staffs. ST5 7UF Telephone: 01782 569610 Fax: 01782 569611 e-mail: admin@blakemans.co.uk
www.blakemans.co.uk
Gourmet Burger
Serves 4
Dippin time
Try this great avocado dip, perfect served as a bar snack Juice of 1 lime 1tsp sweet chilli sauce Pinch of dried chilli flakes 2 ripe avocados Drizzle of extra virgin olive oil Salt and black pepper
Method:
Ingredients For the burger: Drizzle of sunflower oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 500g minced beef Large bunch flat leaf parsley, chopped 1 large lemon, grated zest only Salt and freshly ground black pepper 4 bread rolls, to serve Method: Heat the sunflower oil in a frying pan and gently cook the onion and garlic until soft but not coloured. Combine the onion and garlic with the other burger ingredients in a large bowl and mix well. Shape the mixture into four evenly sized burgers. Cover with cling film and chill for at least 30 minutes or until ready to cook. Lightly oil both sides of the burger and grill for approximately 5 minutes, on each side. Serve with fries of your choice
Halve the avocados and remove the stones. Scoop out the avocado flesh and mash with the remaining lime juice and oil. Keep the avocado skins for serving the dip. Add the lime juice and chilli mix and mash lightly. Stir the coriander leaves through the mix. Spoon the mixture into the avocado skins. Serve with fries of your choice
Kicker sausages with savoury rice

Ingredients serves 2 ingredients 1 onion 3 mushrooms 1/2 red pepper 1 tomato 1 x 10ml spoon oil 150g long grain rice 1 x 5ml spoon vegetable stock powder or cube 550ml boiling water 1/2 celery chopped sweetcorn chilli flakes
4 Blakemans Kicker sausages - made from prime cuts of pork with the added ingredient of fresh chillies for that taste bud tingling eating experience. Method Chop the vegetables Fry the onion in oil until soft. Add the sweetcorn and red pepper and cook for a further 2 minutes. Stir in the rice. Mix the stock powder with the water. Add the stock and chilli flakes to the rice mixture. Simmer for 15 minutes, until the rice is tender. Fry the sausages until golden brown Slice the sausages and serve with the rice in a bowl and sprinkle the chopped tomato on top.
host // winter 2012 // 57 host winter 2012 57
Chicken Tikka Masala

Ingredients 1.200 kg Chicken diced 150 g Onion diced 300 ML Water 40g Major roast chicken stock 100g Butter 2 tsp Garam Massala 200g Major Tikka paste 200g Creamed coconut 200ml Single cream 100ml Natural yoghurt 200g Chopped tomatoes in juice 50gTomato puree Toasted almond slices Method Put the ghee into a pan, bring up to a medium heat. Add the onions, reduce the heat to low. Cook onions slowly until they turn a golden brown colour. Add MAJOR TIKKA PASTE and stir well. Fry gently for 3-4 minutes, then increase heat. Add the chicken and stir well until sealed. Add the creamed coconut. Pour water over MAJOR ROAST CHICKEN STOCK BASE and mix well. Add the cream, yogurt, chopped tomatoes in juice and tomato puree to the stock and mix well. Add to saucepan and mix well. Turn up heat until sauce simmers. Simmer for 20 minutes or until chicken is tender. Stir in garam masala, simmer for a further 10 minutes. Served topped with toasted almonds.
3 shallots 15g chopped fresh thyme 15g chopped fresh sage 3 garlic cloves, crushed 200g Maris Piper potatoes 200g carrots 1 ltr lamb stock 500g local black pudding 125g butter 1 medium egg Salt & black pepper Rapeseed oil, for frying Method Dice the shallots, carrots and potatoes. Fry the shallots in the butter until brown, add the garlic and half the sage and thyme. Once cooked add the lamb stock, bring to the boil and simmer. Dust the diced lamb in the plain flour and fry in a pan with oil and a little butter. Once browned off, add to simmering stock and cook for 2 hours. Add the diced carrots, potatoes and rest of the fresh herbs, season and simmer for a further 30 minutes. Dice the black pudding and place on a baking tray, cook for 15 minutes at 200C. Once cooked add the black pudding to the stock and remove from the hob. Spoon the mixture evenly into 5 individual 4 pie dishes. Roll out the pastry to 1/2cm thick cut circles and lay on the pie. Egg wash and then place in the oven for 25 minutes or until the pastry is golden brown. Serve with braised red cabbage.
Cumberland Tattie Pot

Serves 5 Ingredients 375g Jus-Rol Shortcrust Pastry 1.5kg neck of Herdwick Hogget, diced 25g plain flour
Boiling water and 1 tbsp malt vinegar for poaching 188g baby leaf spinach, washed, dried and roughly chopped 1 egg, for glaze Method Gently saute the leek in the butter until softened but not browned. Heat 2 tbsp oil in a frying pan until just smoking and then quickly fry the mushrooms until browned but not softened. Add the vermouth to the mushroom pan and then add the leeks, juice of the lemon, zest of the lemon and the mascarpone cheese. Remove from the heat and stir in until smooth. Season with plenty of freshly ground pepper but NO salt. Meanwhile rinse the haddock in plenty of cold water and pat dry on kitchen paper. Chop into 2.5cm chunks. Gently mix the fish into the sauce taking care not to break it up. Poach the quails eggs in the water and vinegar for 20 seconds to retain the shape but not cook them. Drain on kitchen paper. Assemble the pie filling by first putting 1 tbsp of chopped raw spinach into each pie dish. Top with a layer of the fish mixture followed by a quails egg and repeat twice until the pie dishes are full. Roll out the pastry on a lightly floured surface and cut five circles. Cut fish shapes for decoration. Make an egg wash with the egg beaten into a little cold water and use to top the pies and glaze. Bake in a preheated oven at 190C for around 25 minutes until the pastry is risen and golden brown. Serve with creamy mashed potatoes, steamed vegetables and fresh lemon wedges.
Smoked Haddock Pie

Serves 5 Ingredients 1 x 375g block of Jus-Rol Puff Pastry, chilled 1 large leek, trimmed, washed and finely chopped 1.5 tbsp butter Light olive oil for frying 250g button mushrooms 65ml vermouth 1.5 lemons, juiced and zested 375g mascarpone cheese Freshly ground black pepper 940g smoked haddock fillets, skinned and de-boned 15 quails eggs
Central eating
John Porter looks at increasing your food sales with some great winter warmers
Pubs and restaurants are having to work harder than ever to persuade customers to come out to eat. Foodservice consultancy Horizons estimates that the UK foodservice sector was down 3-5% in volume in 2011, with the average price paid by consumers fell as a result of discounting and consumers selecting cheaper menu options and foregoing starters, desserts or side dishes. The advantage for pubs is that many traditional winter warming dishes, such as pies and stews, can be made using cheaper cuts. This enables operators to offer customers a value-for money option as well as a memorable meals and a welcome break from the winter gloom. Initiatives such as British Pie Week, taking place this year from March 5 to 11, are an opportunity to celebrate the nations love of pies. Steak and ale pie, often made using beer from the local brewery, is a staple of pub menus and one of the best-selling pub dishes in the UK, However, by offering traditional or local recipes, or experimenting with more exotic varieties by using, for example, Moroccan or Indian spices, pubs can encourage customers to expand their pie eating repertoire as part of the celebrations. Beef and lamb are both popular winter menu mainstays, but both have seen big increases in price for the most popular cuts over the past year. EBLEX, which promotes British meat, has responded by developing a range of new cuts which enable producers to get more value and pubs to protable dishes. EBLEX foodservice project manager, Hugh Judd, said: We know that in light of rising food costs more chefs are keen to explore under-used and lesser known cuts, and exploit the added value potential they can offer. Cuts such as Individual Ribs, Rib Eye FilletKing Arthurs Beef Roast and Premium Shoulder Carvery Roast can be ordered through leading catering butchers.
multimedia
Spicy Chicken Soup

Makes 60ltrs Ingredients 2.4kg Char-grilled chicken finely diced 48ltrs Water boiling 1.920kg Major Roast Chicken Stock Base 7.2lt Double cream 2.4kg Butter salt free 2.4kg Flour plain 2.4kg Shallots finely diced 72g Ginger powder 288g Coriander ground 2 tspn Coriander freshly chopped 5g Mace 5g Cayenne pepper 1.2 kg Major Bombay Marinade Freshly ground black pepper to taste Method Melt butter in a pan, add shallots and cook until soft and translucent but not brown. Add flour, ginger, ground coriander, mace and cayenne pepper and stir well, cook on low heat for a few minutes.
Pour boiling water over Major Chicken Stock Base and mix well. Stir into roux slowly, beating well all the time. Add the chicken and chopped coriander and simmer for 10 minutes. Whisk in Major Bombay Marinade. Season with pepper. Stir in cream and simmer for 2 minutes.
Sausage and Mash with onion gravy

Ingredients 4 large Potatoes knob of Butter For the sausages and onion gravy 8 Blakemans pork Sausages 2tbsp Olive oil 2 large Onions, sliced 200ml good beef stock Rosemary for garnish Method For the mashed potatoes: boil the potatoes in a pan of boiling salted water until they just become soft about 20 minutes Drain and mash with a potato masher until smooth, add butter and a pinch of salt to taste For the sausages and onion gravy, heat a tablespoon of oil in a frying pan and add the sausages, fry them until golden brown or cook in an oven on 180 degrees or gas mark 4 for 20 mins Meanwhile, in a saucepan, heat the remaining oil, tip in the onions and cook over a low heat until caramelised nicely Then add the beef stock and cook down until its re-
duced by roughly half Plate up the mash and place sausages on top Pour over the onion gravy and garnish with a little fresh Rosemary
host // winter 2012 // 61 host winter 2012 61
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Branding, menus, websites & more

Tel +44 (0)20 7234 0074 www.jacksondaly.com
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Pasta know how

Pasta is one of the great stand-bys. If you have a few packets of dried pasta in the cupboard, then you can always put together a meal. We personally prefer dried pasta a lot of chefs agree with us on this. Make sure you use a good brand and cook it in a big pan of seasoned boiling water. If youre buying fresh pasta, we recommend buying it from a good Italian delicatessen, where they make it themselves.
Simple pasta sauces

Simple tomato Heat the olive oil, add your finely chopped garlic for a few seconds, and then add a can of tomatoes. Jamie Oliver suggests using whole plum tomatoes and not stirring for as long as possible: according to him its the seeds which can make the sauce bitter. Add a pinch of salt, pepper, brown sugar to taste. Leeks Doesnt taste as you expect. Heat olive oil and add chopped parsley and rosemary. Stir for a minute, then add three finely chopped leeks and cook for 10 minutes. Add one can of finely chopped tomatoes, some salt and black pepper, then cover and simmer for half an hour. Creme fraiche with ham Chopped ham fried briefly then creme fraiche dolloped on top. Pesto Some kids are addicted to pesto. It could be worse. The stuff from jars is absolutely fine but if you want to make your own, its pretty easy. Put 125g of fresh basil into a blender with some parsley, 2 crushed garlic cloves, 6 tbsps of olive oil and 3 tbsps of pine nuts and pulse till blended. Then add 2-3 tbsps of hot water and 3 tbsps finely grated parmesan and blend again. Eggy pasta A derivative of pasta carbonara: while the pasta is cooking , beat an egg and grate cheese into it. Drain the pasta, pouring the hot water away and pour the egg/cheese mixture into the still hot dish then put the pasta back in on top of it. Stir so the egg cooks on the pasta. Green cream Cook broccoli, drain it and stir in a couple of large spoonfuls of creme fraiche. Grate some parmesan in while it briefly bubbles. Fishy sauce Gently poach some smoked fish
in single or double cream for four minutes, then add a good handful of grated parmesan cheese.
Spaghetti
Dried pasta
Long thin strands Serve it with Bolognese Sauce, with Spaghetti with Meatballs and Tomato Sauce or Pasta with Prawns.
Macaroni Farfalle Stellette
Short stubby tubes, this is used in one of the great comfort foods, macaroni cheese. The name means butteries in Italian and they look like butteries or bows. Serve with a simple tomato and basil sauce Tiny, star-shaped pasta, the name means little stars in Italian. Add a handful or two to a simple broth , cook until tender and serve with a little grated Parmesan for a quick, tasty meal.
Orecchiete
A small, rounded pasta shape, the name means ears in Italian. Try them with purple sprouting broccoli or broccoli, cooked in olive oil with garlic and a touch of chilli.
Aubergine and tomato Fry some finely chopped
Conchiglie Rotelline
Shell-shaped pasta, conchiglie look nice in a pasta salad. Try mixing them with cherry tomatoes, peeled prawns and shredded basil. A wheel-shaped pasta, which goes well with tomato-based sauces.
Fresh tagliatelle
Fresh pasta
onions then add the aubergines and red peppers (if you can be bothered to de-skin them by blackening the skin under the grill first and peeling it off its a nice touch. You can buy them in jars ready peeled) until the aubergine is golden and the peppers soft. Add a can of tomatoes and some black olives if you think your children will allow them. Season and simmer for ten minutes or so.
Cherry tomatoes and mozzarella Chop up a
Long, thick strands, this is a classic Italian fresh pasta, traditionally eaten with rich, creamy sauces such as Carbonara or cream and ham.
handful of cherry tomatoes, add fresh basil and olive oil with some salt. Add baby buffalo mozzarella, and then tip in hot pasta and stir about. Incredibly fresh tasting. host / winter 2012 / 63
kitchen essentials
Ben Newman recommends his essentials for the perfect kitchen
FRYLOW Frylow is a small device that is inserted into the oil in your deep fat fryer. Through Titanium-based Photo Catalytic Reduction Technology, Frylow conditions the oil reducing the rate at which the oil degrades. Even when oil darkens, food still looks and tastes as though its been cooked in clean oil. The device increases the thermal conductivity of oil, allowing you to cook at lower temperatures and reduce your cooking times (up to 25%). Frylow can extend oil life up to 150%, in most cases double it. Installation and maintenance are easy and there is a 3 year warranty on the product. For more details; Tel: 07979 528721
NATIONWIDE
Nationwide Ventilation specialise in the design, manufacture and installation of high quality commercial kitchen canopies and ventilation systems.They have over 20 years of experience of working in the Pub/ Hotel/Restaurant trade and have some of the UKs major Leisure Groups among their clients. As their name suggests, they cover the entire country and no job is ever classed as too big or too small. Nationwide believe that each kitchen is unique and each ventilation solution should be tailor made to suit the customers needs. For more details, Tel: 01634811116 or visit www. kitchenextractsystems.com
ALLIANCE ONLINE Alliance Online offers a wide range of Kitchen essentials suitable for hotels and gastro pubs. Including must have cleaning chemicals from Diversey a leading global provider of commercial cleaning products. Diverseys convenient, ready to use selection of kitchen sanitizers are essential to prevent cross contamination and are perhaps the most important products for disinfecting food contact surfaces and equipment such as work surfaces, mixers and slicers. Alliance Online is currently offering 20% off all rst orders perfect for chefs requiring top quality products on a budget. For more details, Tel: 0844 499 4300 or visit www. allianceonline.co.uk
VALERA
The Quik n Crispy fat free fryer has a number of useful operating advantages over traditional oil fryers. Firstly, it does away with the need to buy, and later dispose of, cooking oil, and secondly, it doesnt need an extraction system or the associated re safety certicate. For more details; Tel: 0845 270 4321.
food snippets
You cant saut, fry, or bake, without fat. But youd better be using the right kind
Corn and vegetable oils Neutral avour with a high smoke point: the go-tos for all-purpose frying, some sauting, and cutting into salad dressing when olive oil alone is a little too strong.
How To Make The Perfect... Know Your FATS Yorkshire puddings

Yorkshire Puddings are a classic British recipe and one of the major components of Englands national dish, Roast Beef and Yorkshire Puddings, a regional dish with national (and international) appeal. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Yield: Depends on size of tin used. Ingredients: 4 large, fresh eggs, measured in a jug Equal quantity of milk to eggs Equal quantity of all purpose/plain our to eggs Pinch of salt 2 tbsp lard, beef dripping or vegetable oil Preparation: Serves 6 Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn. Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes. Gradually sieve the same volume of our (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a ne sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible up to several hours. Place a pea-sized piece of lard, dripping or tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2/5cm hole tin or 12-hole mufn tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and ll a third of each section of the tin with batter and return quickly to the oven. Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
Butter Two key points here: 1. Buy good butter. The high-quality stuffs actually not that pricey. 2. Use it to saute eggs (always), mushrooms, onions, and most seafood -especially scallops- but keep the heat on medium: butter burns quickly.
Which is the healthier option?

canned tuna V canned salmon
Olive Oil The expensive, artisanal variety is for drizzling and bread dipping. high temperatures alter olive oils taste, so for everyday cooking use the cheaper, lighter kind.
top tip....
Canned tuna in brine (100g) 99 kcals 23g protein 0.6g fat 0.2g saturated fat 4.3 mcg vitamin B12 0.47mgvitamin B6 78mcg selenium 8mg calcium 13mcg iodine
nted Always store eggs with the poi the yolk in end down. This keeps the centre and helps to keep the egg fresh.
Both salmon and tuna are a great source of vitamin B12 and B6. While canned tuna is a better source of selenium canned salmon is the winner when it comes to calcium. Canned salmon is also a good source of iodine. And although canned salmon contains more fat than canned tuna, its the healthy omega 3 variety that is good for the heart and brain.
Canned salmon (100g) 153 kcals 23.5g protein 6.6g fat 1.3g saturated fat 4mcg vitamin B12 0.47mgvitamin B6 24mcg selenium 300mg calcium 76 mcg iodine
the corker
The emergence of the natural wine movement has been perhaps the most interesting thing to happen in the wine world over the last decade. Here Jamie Goode explores just what this term natural means in the context of wine, and why this trend has been so signicant.
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Get into conversation with a sommelier or wine merchant, and causally mention the word natural: you are pretty much bound to get a strong response, either positive or negative. This is because the natural wine movement is a topic of immense current interest, and its quite polarizing. But what exactly does natural mean in the context of wine? For a few years now, a growing band of winegrowers (they dont like being called winemakers) have been seeking to work as naturally as possible. Normal winemaking involves a number of additions and manipulationssome benign, some less so. For example, the use of enzymes to help extract colour and avour from grape skins is common, as is the addition of nutrients to help yeasts work more effectively. The majority of wines are now made using cultured yeasts in packets to ensure more reliable fermentation and achieve the desired avour signature. Before bottling it is common to ne wine using bentonite or isinglass, to help it clear more quickly and become more stable, as well as use the physical process of ltration. Alternatives to oak barrels, such as planks of oak or chips that are placed in steel tanks, are used to add a bit of oak avour. Processes exist that can remove alcohol from wine, and in some cases winemakers use grape juice concentrate to add a little sweetness to commercial wines just before they are
bottled. Wine laws are quite strict about what can and cant be added, but the list of permitted additives is a long one. The natural wine movement is a reaction against all this, by winegrowers who seek to add as little as possible to their wines. They believe that by refusing to make use of this winemaking toolkit, and just relying on the yeasts naturally present in the vineyard and winery environment to carry out fermentation (referred to as wild yeasts), they can produce authentic wines that more faithfully speak of their vineyard originthe sense of place. Natural wine has really caught on, especially in France and Italy. In Paris, there is a thriving wine bar scene based around vins naturels, and there are now a handful of these natural wine bars in London also. The wines are creating a buzz, even though there is no ofcial movement and no clear leader: it is more an unofcial coalition of like-minded producers, importers and journalists. Its a delightfully counterculture scene, full of hipsters and crazy sommeliers. However, even the natural guys nd it difcult to do away with one addition: sulfur dioxide. This almost universally used wine additive had been used for centuries to help preserve wine. In
A NATURAL REACTION
the past, sulfur wicks used to be burned inside barrels before they were filled; now there are more precise ways of adding it. Typically, some will be added to the grapes before fermentation to prevent the growth of unwanted bacteria and slant things in favour of wine yeasts. Then, after fermentation, a bit more will be added to prevent the growth of spoilage organisms. Finally, a bit more will be added before bottling, with a view to protecting the wine from oxidation and to prevent any unwanted microbial growth or refermentation. Many natural wine producers will add no sulfur dioxide during the winemaking stages, just adding a bit before bottling. There are risks attached to this practice, and they have to be skilful, careful and/or lucky to get away with it. Some dont even add any sulfur dioxide at bottling: the big risk here is that the wine might oxidise in bottle fairly quickly, or that fermentation could restart. But those that choose this course seem, in many cases, to be able to get away with it.
CRITICAL THOUGHT
Natural wines have their critics. This is actually quite a controversial topic in wine circles. The naysayers complain that the wines are frequently faulty, and that natural wines tend
to taste more like natural wine than they taste of the vineyard they came from. Of course, there are some faulty natural wines, but I dont encounter too many of them. Besides, one person may decide a wine is irredeemably faulty, while another thinks that its perfectly OK. I happen to like some of the more unusual or funky flavours that the wilder expressions of natural wine sometimes possess. As for natural wines tasting the same, the argument is similar: some wines do share a natural wine flavour, but it would be wrong to suggest they all do. The impact of the natural wine movement has been broader than simply the wines it has produced. It has made many conventional winemakers sit up and take notice, and begin to ask questions about why they are adding what they do. There is a growing trend even on the part of those outside the movement to begin to work more naturally, intervening less in the winemaking process. Many are finding that working more naturally is a route to making more interesting, complex wine, even if they have limits to how far they will go. Personally, Im a huge fan of natural wines, and I seek them outbut I also love many wines that are made more conventionally, which is why Im so glad to see the current trend for adding less to wine generally.
six of the best

Ice Machines
Foster
Foster has seven Ice Cuber models with a range of outputs from 20 to 320kgs and modular Ice Flakers producing clean flaked ice from 120kg up to 220kg, while Foster ice dispensers offer the capacity to service 200-300 drinks per day. For more details, Tel: 0500 691122 or visit www.fosterrefrigerator.co.uk
Emperor
Emperors Q90 paddle system ice maker produces 80kg of thimble shaped ice in each 24 hour period with a bin capacity of 37kg (approximately 1220 ice cubes). This machine is suitable for busy outlets with a constant demand for ice, and is ideal for cold locations. Features include a full stainless steel cabinet,measures H995 x W675 x D555, and has12 months full warranty. For more details; Tel: 0845 4560585 or visit www.emperor. co.uk
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Classeq AHT
The ICEU225 is a completely selfcontained ice maker with stainless steel top panels and convenient slide-away doors. With a 610mm square footprint and a height of just 911mm, it has a storage bin with a 34kg capacity, fits neatly under standard counters and makes up to 96kg of cube ice per day. To ensure crystal clear cubes, a built-in antimicrobial protection prevents the growth of bacteria and slime within the machine. . For more details, Tel:0844 225 9249 or visit www.classeq.co.uk Made using foodsafe stainless steel and featuring high hygiene plastic internal componentry, AHTsmodular ice maker range from AHT has models producing from 19kg to 800kg per day. Produced ice is kept at its optimum in the high capacity integral storage bin, which uses pressure injected insulation to keep the ice at the correct temperature avoiding binding while stored. For more details, Tel: 01280 826600 or visit: www.ahtcooling. co.uk
Host ad HP Feb 2012_Layout 1 12/01/2012 12:05 Page 1
Scotsman
Chiller Boxs expertise lies in specifying the right piece of equipment for the right application. One of their favourite ice machines, particularly for high volume bars, is the Scotsman EC206. Its a large capacity self contained cuber capable of producing 130kg per day, and has a massive storage capacity of 50kg. Its biggest benefit though, is that its manufactured to a height of 780mm which means it fits right under the counter so it can be located in the bar itself instead of some other remote location. For more details, Tel: 0208 365 5430 or visit www.chillerbox. com
in prBe th ic st e es u k
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The brand new Indigo Series of ice machines from Manitowoc contains patented Air-assist Harvest Technology that creates faster ice cycles by forcing air between the evaporator and the ice sheet. High quality ice is also ensured thanks to the Arctic Pure water filter and ice clarity feature which combats the visual effects of hard water areas. Featuring an easy to read screen that gives regular updates and reminders, the new ice machines is one of the most energy efficient around. For more details, Tel: 01252 511611 or visit www.manitowoc. com
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bar essentials
Over the following pages Ben Newman recommends this seasons must haves.
Brains
IMI Cornelius
The Brains Leased and Tenanted Estate are looking to recruit business minded people with an interest in running their own pub. You can find their portfolio of pubs from Cardiff to Ceredigion, from Swansea to Powys and from Bristol to the West Midlands. A range of vacancies are available varying in style.Their mission statement for the Leased and Tenanted channel underlines the importance of engaging with their tenants in order to delight customer. For more details, Tel: 02920 334766 or visit www. brainstenancies.com The Optic Pearl is the original and most recognisable name in spirit dispense. Elegant and sophisticated yet robust, the Pearl offers the user the best of both worlds. Available in a wide range of sizes to suit both the UK and International markets, extensive testing to over 100,000 dispenses allows it to be guaranteed for a full 12 months. Featuring an audible full dispense click to indicate a full measure, the Pearl inspires confidence in bar staff and consumers, making it an essential bar feature. For more details, Tel:0870 9050775 or visit www.corneliusuk.com.
Abv
2012 is going to be a tough year. To survive; owners, managers and team members in businesses, especially those in the hospitality sector need to be at the top of their game. Sports men and women looking to achieve medals in this years Olympics will tell you that TRAINING will be the key to their potential success. Those who run successful pubs will tell you that there is no difference they and their staff need and receive regular and on-going training. Make 2012 the year when you increase the amount of learning and development carried out in your business. Raise that bar and look forward to a growth in sales and profit For more details, Tel: 08000612981 o visit www.abvtraining.co.uk
Good Oven Company

Thanks to the experience of three generations of artisans. The Good Oven Company can provide truly the worlds finest Neapolitan wood burning pizza ovens. A new concept Double Deck wood burning pizza oven. Maximum cooking space with the minimum foot print. The second chamber ready for full cooking with minutes of firing up. These ovens are pre-fabricated and are finished in the factory. Very little is left to complete the ovens other then setting them down and firing them up, saving you thousands by eliminating any expensive install or decorative enclosure build. For more details, Tel :01206 831 985 or visit : www.amodioamodio.com
AON
AONs new specialist insurance package for pubs and clubs includes a number of updated risk assessment tools. These are designed to help you reduce the risk of a claim, and avoid yearly premium increases. To make the most of these tools, their experienced client managers are on hand to ensure you get the policy that best suits your needs. For more details, Tel:0845 564 3245 or visit www.licensedtrades.aon.co.uk
Jura
Juras top of the range GIGA X9 has a daily capacity of up to 180 cups using the power of 3 thermobocks and 3 pumps. This model is capable of preparing any speciality coffee, from ristretto to latte macchiato. It can even prepare two at the same time at the touch of a button. 20 different speciality coffees can be programmed. With a 3.5 inch TFT colour display the machine is easy to use and maintain with visual user guidance. The GIGA X7 uses 2 thermoblocks and 2 pumps and to intents and purposes has the same features as the X9 but with a smaller grounds container and water tank. Daily capacity is up to 150 cups. This is ideal for large offices, self service areas, petrol stations and bakers either in a permanent or variable location. For more details, Tel: 01282 869641 or visit www.jurauk.com
Hubbard
Hubbard Products, the UKs first Carbon Trust - Energy Technology List qualifying cellar-conditioning manufacturer is acknowledged as the specification of choice for licensees and facility managers looking at reducing their operating costs.Its ECA qualifying, Premiumcondensing units can be specified with the award-winning Econ-OMate heat recovery module for added cost reduction. The combination of energy-efficient scroll compressors, delivering lower running costs, and the application of heat recovery equipment producing supplies of hot water sufficient to supplement cloakroom and cleaning and maintenance requirements reduces daily running costs. For more details, Tel: 01473 892289 or visit: www.hubbard.co.uk
Award Winning Specialist Training

A one stop shop for the training solu ons for all those in licensed hospitality. Training and Development leading to sales and prot. Bespoke training Qualifications Coaching E-learning
BIIAB Award for Personal Licence Holders (APLH) BIIAB Sco sh Cer cate for Personal Licence Holders (SCPLH) 120 + vat with this advert E-Learning Food Safety and Health and Safety Packages - from 15 + vat HABC Emergency First Aid at Work - 69.99 + vat HABC Level 2, 3 and 4 Food Safety - from 49.99 + vat BIIAB Level 1 Award in Wine Service - from 82.50 + vat
www.abvtraining.co.uk
The Training Centre, 7d Whitebridge Business Estate, Whitebridge Lane, Stone, Staffordshire, ST15 8LQ 01785 813700 succeedwithus@abvtraining.co.uk
The Good Oven Company
PREMADE - READY TO GO - NO EXPENSIVE INSTALL

The Good Oven Company presents the finest wood burning ovens Italy produces. You will not find a more authentic oven nor a more complete tool for traditional cooking.
info@thegoodovencompany.com www.thegoodovencompany.com
bar essentials
Jackson Daly
Jackson Daly provides graphic design services to hospitality clients looking to create a distinctive brand. Whether a 20th floor city destination bar, or an evocative country inn, everywhere needs to declare its distinct difference. Jackson Daly work internationally developing brands, producing menus, brochures, websites and signage. Clients range from The Savoy to branding The Olde Bell, a highly rated modern day coaching inn in Hurley. For more details,Tel: 020 7234 0074 or visit www.jacksondaly.com
Axminster
Rendezvous is the first Carbon Neutral carpet range designed specifically for the hospitality sector. Featuring both traditional and contemporary styles, Rendezvous presents 12 exciting designs, each woven on Super 8 pitch looms for unrivalled quality and clarity of design. All 12 options are available from stock, providing the ideal solution when timing is critical. Rendezvous is manufactured entirely in the UK using Axminsters renowned British Home Spun 80% wool 20% nylon yarn. Through offsetting of carbon emissions from manufacturing, sales and distribution processes, Rendezvous is certified carbon neutral by carbon management service provider, Carbon Footprint For more details Tel:01297 630630 or visit: www.axminstercarpets.co.uk
Surface View
Aurora
Surface View are quite unique and create stunningly bespoke interior prints to transform your establishments. They have a wide choice of fabulous, famous and fun images that can be printed onto an array of products to your specifications and at a size to perfectly fit your desired space. Wall murals, super-sized canvases, prints
plus blinds. This really is an ideal way to bring some life into your premise and make you stand out form the competition. The most amazing solution for an alternative to the normal decoration and room settings. For more details, Tel:0118 922 1327 or visit www.surfaceview.co.uk
As an exciting sporting year for the UK kicks off and venues look for ways to stand out from the competition and increase footfall, a new audio visual system could be a sound investment. Aurora Multimedia offers a whole spectrum of AV equipment including big screens and televisions, the first ever passive 3D projector (cinema quality 3D and cheap glasses), touch screens, glassesfree 3D displays, digital signage, audio systems and interactive projectors. Aurora represent all the leading brands and are happy to offer unbiased advice and information to help each venue find the most effective solution for their unique requirements. For more details, Tel:020 7183 1593 or visit www.aurora-multimedia.co.uk
The GIGA 7 & 9 give your customers Sheer coffee pleasure at its most luxurious and self-indulgent
For further details on the new GIGA 7 & 9 commercial machines contact: JURA Products Ltd, Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW Tel: 01282 868266 Fax: 01282 863411 sales@uk.jura.com www.jurauk.com
The GIGA is coming, top-of-the-range machines delivering superb coffee effortlessly and in seconds through Swiss precision engineering.
For those customers who know they like the good things in life.
Hubb Comm Host half page 2011_Layout 1 18/11/2011 14:34 Page 1
GIGA 7 & 9 full page ad.indd 1 25/11/2011 16:37
Tax and Energy Efficient Cellar Cooling INNOVATION

Custom designed for the British brewing and hospitality sectors
ADDED VALUE EXPERIENCE

* Factory fitted to Hubbard units up to 7.5HP Retro fit to other manufacturers up to the same HP
Reduced installation costs, low maintenance, low noise
ADDED ECONOMY
Award winning Econ-O-Mate heat recovery module reduces your carbon footprint AND your energy and hot water production costs
Over 40 years experience of designing, manufacturing and installing premium cooling solutions for British industry The worlds first ECA qualifying cellar cooling system Full technical support, whatever your problemHubbard have the solution
www.hubbard.co.uk
Telephone: 01473 892289 E.mail: commercial@hubbard.co.uk
biz
Olympian Dreams
going for gold
helping you mind your own business
Twittering On
improve your social skills
Legalise It
legal answers
OLYMPIAN Dreams
Will you be competing in the Olympics this summer? You may not be running on the athletics track, diving into the pool or taking aim with your small bore, but says Phil Mellows your pub could still strike gold.
ccording to credit card company Visa, over a sevenweek period the London Games will produce a 750 million spending boost and 600 million of that will go to the retail, leisure and travel sector including 82 million spent on food, drink and entertainment. Research carried by UK hospitality specialist Elliott Marketing at the 2010 Vancouver Winter Olympics revealed a 17% year-on-year increase in money spent on food and drink with 40% of that going to bars and pubs. But the successful businesses had to work at it, getting the offer right, letting people know about it and above all planning their strategy in advance. So if you havent thought about the Olympics yet, nows the time to get off the starting blocks.
depending on whether theyre in or out of the capital. There will be suspension of reality while the Olympics are happening. But licensees will still have to work hard, even in London. Its exciting but people will be worried. Pubs in the capital could lose 30% of their normal trade so theyve got to try and ll that with tourists. Its going to be about how to physically grab people and get them into your pub, so you have to sense where the crowds will be, and you need to do your research on that now. You should consider having meeters and greeters on the door, putting A-boards on the street and getting your people out yering wearing T-shirts with the pubs logo. Following Vancouvers example, London pubs should keep their menus short and simple and focus on service, concentrating on getting people through in Olympic qualifying times.
GREAT OPPORTUNITIES
Ann Elliott, managing director of Elliott Marketing, believes the country will shake off the economic gloom once the summer comes, and she sees two distinct kinds of opportunity for pubs,
STAFFING MATTERS
Stafng will be an issue, Elliott warns, as you could nd your people volunteering to help with the Games. Its another reason for detailed planning.
LEGAL NOTE
Its boring and it sounds petty, but you need to stay inside the law by observing the rules on using Olympic words and logos. In brief, youre not allowed to associate your pub with the Games. Which means no Olympic-themed menus. But if youre screening events you can advertise that, because its factual. For more information go to the ofcial 2012 Olympics website: www.london2012.com
A SUMMER OF PUB
The Olympics themselves may only last for a couple of weeks but they are really only the climax of a series of events planned for this summer from the extended Diamond Jubilee Weekend, to the Euro 2012 football to the two-week Pride festival to the Payalympics. Plan your diary now! May 18 July 27 Torch relay June 2 5 Diamond Jubilee weekend June 8 July 1 Euro 2012 June 21 September 9 London Festival June 23 July 8 WorldPride Festival July 27 August 12 Olympic Games (and British Food Fortnight) August 29 September 9 Paralympic Games
OLYMPIC HIGHLIGHTS
Aug 3 Womens 800m Freestyle Swimming Final Aug 4 Mens Fours Rowing Final Aug 5 Mens 100m Final Aug 6 Sprint Cycling Finals Aug 6 Mens 400m Hurdles Final Aug 11 Football Final Aug 12 Mens Marathon
MOUTH WATERING SIGNS OF THE TIMES

If youre not in London the opportunity is a different one, but you still need to start working on it now. Wherever you are in the country, the Olympics will generate a real community spirit, and pubs that take the bull by the horns will do well out of it, says Elliott. The torch relay could be one focal point. Starting in May it will pass within an hour of 95% of the population and celebration nights are being staged in 70 towns and cities. Dont forget, too, there are also 120 training camps around the country and athletes and media will be arriving from June. So nd out whats going on locally and make sure your pub is a part of it. Dont be shy of organising your own events, too, but talk to customers rst about what theyd like to see and try to link up with local schools, businesses and media. If I had a pub Id go mad festivals, competitions, mini sports events, says Elliott. Be part of the community. Make sure its your pub whedre people will want to watch the Games. Its going to be one big party. Thats the opportunity, and nobody else has the community feel as much as pubs. Therell be benets into the future, too. Do it right and the Olympics could really put your pub on the map. Rewarding your customers with enticing promotional offers about early-bird specials , two-for-one deals and other special promotions really does work, according to Karl Hunter, MD of HFE Signs, an internet based company that operates nationally and designs, prints and manufactures banners, pavement signs and digital printing. And Karls opinion is supported by some of the most renowned experts in the industry, such as KPMG who recently surveyed 13 of Britains biggest Pub and Restaurant operators. Findings showed that sales rose by 5.6 per cent over the year, with much of this sales growth achieved by letting customers know about promotional activity. So despite the doom and gloom of the economy, people are still eating out and are keener than ever to take up offers at their local pubs and restaurants when they spot them. But in order to do that, promotions need to be very visible and that means making good use of approaches like banner and pavement advertising in a timely and effective manner. And with current special offers on PVC Banners starting from just 13.99 and turnaround within 24hrs, HFE Signs may well be the fast, cost effective and high impact solution youve been searching for to increase your sales over the festive period. HFE Signs Ltd, 0845 3700 260, www.hfe-signs.co.uk
Twittering On...
Last September Twitter announced that it had 100 million worldwide users. The UK is probably home to about eight million of them, which makes Twitter an extraordinarily powerful business tool for the licensee. But says Phil Mellows only if you know how to use it.
For licensees Twitter can be a way of communicating with regular customers when theyre in and out of the pub, not just with simple one-way marketing messages but through conversations that develop a feeling of loyalty. Its also a great way of linking up with other publicans, exchanging views and sharing ideas and advice, and keeping tabs on whats happening in your industry. And its free! Yet many sign up and never really use it beacause theyre not sure how it all works and how it might be useful to them. Twitter also repays time and effort spent managing your account and building a community. Hopefully, this guide will help you to persevere with it and put you on the way to becoming a social network hub!
GETTING STARTED
1 Sign up. Just go to twitter.com and follow the instructions. Choose a name for your account thats short and easy to remember. Use a picture. It doesnt much matter what picture but if you dont use one Twitter will default you to its bird logo and that makes you look like a casual user. 2 Get an app. You will, of course, get your own Twitter page but its hard to manage and to make full use of Twitter you must get an app such as Tweetdeck, which is now owned by Twitter, or Hootsuite, which I use, or a host of others. They will organise your Tweets so you can see your mentions, your favourites, your DMs, whatever suits your purpose, and they make it easier to RT and mention others and to link to the web. 3 Follow people. Start with people you know, regular customers, other pubs and Tweeters relevant to your business - @ukpubs is the most popular news feed among pubs, with 6,000 followers. If you follow someone theres a good chance theyll follow you back and you can find more by seeing who they follow and who follows them. You can follow me if you like - @philmellows
Twitter is a great way of linking up with other publicans, exchanging views, and sharing ideas and advice
4 Tweet. Theres only one rule when it comes to attracting and retaining followers be interesting. As a pub youll want to let customers know about events, whats new on the menu and so on, but try and mix it up with local gossip, pub trade news, serious comment and silly stuff. Be a rounded personality. Retweet things your followers will find interesting. Engage in conversation and banter. But remember that what you say is public. Think before you tweet.
TWITTER LINGO AND TWITTEQUETTE
RT If you get a Tweet your followers will find interesting or amusing you can Retweet it. This is one of the most powerful ways of sharing information and extending your network. Remember, though, that your RT will add extra characters to the start of your Tweet potentially busting your 140. If this happens, sensitively edit. Youre allowed to add your own comment to an RT but make it clear whos saying what by putting it before the RT or marking with arrows. Weblinks The internet is a big place, and if you follow people with similar interests to yourself Twitter is a way of going straight to the stuff thats relevant to you. Share what youve found by pasting web addresses into your Tweet and using a condensed URL. Twitter apps will condense URLs automatically. # The hashtag is a prefix that draws together Tweets about a particular subject. Click on a hashtag and it will take you to a themed Twitter stream. Theres one for pub-related news: #ukpubs. Its also useful for getting a conversation going before, during and after events. So if youre staging an event, create a hashtag for it. #FF Seeing this in their Twitter stream, followed by a series of @s, confuses many a newcomer. The FF stands for Follow Friday, and its just a nice way of recommending people you think your followers might like to follow too.
Most Twitter conventions have been invented by users themselves and can bewilder newcomers. Here are the most important things you need to know. @ This prefixes Twitter names. When you mention someone always use this as it enables people to click on the name and go through to that users page. Its an important way of developing a network. If you want to communicate with a specific person start your tweet with @ philmellows (for instance). Replies to Tweets will automatically do this. You message will come up only in their Twitter feed and the feed of people who follow both of you. It will also appear on your web page so dont imagine youre in a private conversation. Its like talking to a friend on a bus. Loudly. DM You can Direct Message people you follow who also follow you. This really is private and will come up in their email.
Pub Prole
and Pipe The Inn lasnsPark G to ire
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Stafng has grown too, from a handful of people to 40, including 10 full time chefs. From the outside it looks like a quaint pub, but inside its like the Tardis, says James. The important thing for us is that as weve been able to afford it weve invested in the business, improving standards and adding things to keep the customers interested. Our basic philosophy is to serve really good Yorkshire food with good Yorkshire hospitality, he continues. We never expected a Michelin star, its never been like that. Were working for our customers, working for a full restaurant and the awards have come on the back of that. All our food is based on appealing to a wide variety of people. We have everyone from locals to people who come here from all over the world and want the full treatment, and you can have everything from a steak sandwich to pub grub classics to the posher dishes. Were not the cheapest but we do offer a value-for-money price-point. People come up from London and think were cheap! Local sourcing and a classical approach - not messing about with the produce is central to the Pipe & Glass offer. Fish comes fresh from the north east coast just 25 minutes away, and game from the Yorkshire Moors. Even the herbs are grown locally and the Mackenzies themselves will go out and forage for wild garlic, nettles and puff ball mushrooms, all within walking distance of the pubs back door.
Dal Yorksh ie East kenz ac : sees Kate M n Lice s and the ame ned ey J ope h
The Pipe and Glass at the gates of the Dalton Park estate in East Yorkshire, attracts between 700 and 1,000 covers a week. And the awards have come just as fast. After getting its rst Michelin star in 2010, the freehouse has been named Michelin Pub of the Year 2012. The Mackenzies met 11 years ago while working at a now closed gastropub in Worcestershire. James returned to his native Yorkshire as head chef of the Star Inn at Harome and the couple were soon looking for a pub of their own. The Pipe and Glass had been the in-place to eat 30 years before, but it had gone into decline when they saw it. It was cold and run-down but we saw the potential, says James.
SELLING PORKIES
BUDGET RESTRICTIONS
With a budget of just 20,000 for repairs and refurbishment the Mackenzies drew on the support of family and friends to get the place up and running. It was a success from the start, and the spend over time has ballooned as the business has added a 120,000 kitchen, two luxury bedroom suites overlooking the park and, most recently, a 14,000 private dining room with its own kitchen.
A Gloucester Old Spot pig is slaughtered for the pub every week and every bit but the squeak goes onto the menu, from the roast pork on Sundays to a potted pork with crackling salad starter. You can now try some of James Mackenzies recipes for yourself theyre in his recentlypublished rst book On the Menu. But hes determined to keep his feet on the ground and keep giving customers what they want. Heston Blumenthal wouldnt wash here, he says. And we want to keep the feel of a country pub. Weve got pickled eggs behind the bar and ve real ales on handpulls that are as important as ne wines to us. We want people to enjoy the relaxed atmosphere of a pub but at the same time everything about the service has got to be spot-on. Im a stickler for that.
Q&A legal
From the correct serving measurements for wine to the legal implications surrounding escape doors. If its a legal question Nick Arron has the answer
I own a bar and closed it a few weeks ago in order to do some refurbishment works. The restaurant was closed for a reasonable period and during that period a local Fire Officer came in and had a look around. He was concerned over the means of public escape from the premises due to a dispute that we have been having with our next door neighbour. One of our escape doors leads directly into her garden and it seems that during busy trading periods, children in particular, have been gaining access to her garden and causing a nuisance. She claims that this is in breach of our agreement with her and is no longer allowing us to use this particular door as a means of escape. The problem is that our refurbishment works have involved the sealing off of another escape route to the rear of the premises and the Fire Officer now says that we cannot re-open with the means of escape as they presently are. Is this correct? You will need to ask your designers or architects to liaise closely with the Fire Officer. The Fire Officer has considerable powers under the Fire Safety (Reform) Order to serve notices upon you preventing you using the premises if that proves necessary. He could also prosecute you for having inadequate means of escape or indeed for having an inadequate fire risk assessment if that is the case. One would imagine that any fire risk assessment that you do have would come to the same conclusion that he has i.e. that the premises are not safe. Negotiations should be undertaken with your neighbour as it may well be that that is the most practicable solution. You may be able to offer her a new fence or a more secure door so that children cannot gain such easy access to her property. A break glass point for example, could solve the problem.
Beyond that, your designers or architects will have to find a suitable alternative means of escape to replace the one that has been lost. If not your capacity will be considerably reduced or indeed you will not be able to use your premises at all until the situation is resolved.
I run a bar and have recently applied for an extension of my licence for an additional hour on Friday and Saturday nights. During the consultation process on the application, the Planning Department have made a representation stating that our current planning permission precludes use of the premises beyond a time which is actually earlier than we are currently licensed to trade. The Licensing Authority are telling us that the matter must go to a hearing which is going to significantly delay our ability to trade the later hour. Are the Planning Department entitled to make a representation? Do we have a problem? You certainly have a planning problem and may or may not have a licensing problem as well. Most Licensing Authorities have a licensing policy which makes it quite clear that licensing and planning are considered separately. This means that some will be prepared to say to their Planning Department that even though they are a Responsible Authority, their representation will be given little weight by the Licensing Committee who will only be concerned with licensing considerations. Others may allow them to speak at a licensing hearing and their representation may be sufficient to persuade a Committee not to grant you the extension. The bottom line is that your planning permission needs to be revisited in the same way that you are doing with your licence. You will need to apply to extend the hours under your planning
permission to concur with those that are being sought under licensing. The planners do actually have enforcement powers to prevent you from trading in breach of your planning permission. They are quite unwieldy powers and take some time to take effect. Essentially, they need to give you 28 days to comply in the first place. Nonetheless, you need to have open dialogue with the planners and make the necessary application to extend your hours to avoid any future problems.
Q A
My local Licensing Officer has recently visited me and told me that I have to offer all of my wines in 125ml measures. They have said that I will to invest in a stock of 125ml wine glasses and every single wine must be offered in this quantity. Is this correct? All licences now contain a mandatory condition requiring that wine must be offered in 125ml measures and that this fact must be communicated to customers. The easiest way of communicating it to customers is via the menu so that there can be no misunderstanding. There is no getting around the requirement but there is nothing in law to say that you have to have a 125ml glass. As long as you have a properly stamped measure that can dispense a 125ml quantity you can use whatever size of glass that you wish to present the drink to the customer.
If you have any questions or queries of a legal nature, please send to; Host Magazine, Plum Publications 27 Old Gloucester Street London WC1 3XX or email us at: info@thehostmgazine.co.uk N.B. Please note, due to space restrictions we cannot guarantee a response to every query. host / winter 2012 / 81
celebrity questionnaire
Alfie Boe
Down to earth English tenor Alfie Boe answers Hosts questionnaire.

Do you have a favourite bar?
The Cross Keys on Endell Street in London is probably one of my favourite pubs - great music and fantastic atmosphere. Im much more a pub guy rather than a fancy bar type of person.
Do you feel the quality of food is as it should be in pubs and bars?
What is your favourite cuisine?
Well, how can I answer that - its really down to the individual pub. They do great food in The Cross Keys, lovely pub grub, real high quality, but there are so many places still where its horrible. It really depends on the individual pub, doesnt it.
How do you feel about Britain having the reputation of binge drinking capital of Europe?
Italian, anything pasta, pizza is a winner with me.
Do you think vegetarian food is represented well enough in the marketplace?
What is your favourite tipple?
A good red wine. For my voice, Im not a big drinker, but I do like a nice glass of red with dinner. But I cant really drink whenever Im working so it doesnt happen that often.
How often do you visit a bar/pub?
I wouldnt really have an opinion one way or the other, to be honest. I mean, as a father I dont think children should be hanging about pubs at any point but I guess theres no harm during the day if theyre supervised. As long as theyre not there at night, its fine.
Do you think the wine selection in most pubs/bars is good enough?
Rarely, with my work, like anyone who sings professionally. Its not a good idea to spend a lot of times in pubs.
Its great in The Cross Keys, wines from all over the world.
82 / spring 2011 // host winter 2012 host
Alfies self-titled new studio album is out now.
Well its not good, obviously. I think the government are doing what they can to combat the problem but its in our culture really, and not something that can be easily stamped out. The British will always drink a lot, its in our nature.
It seems to be a lot more than it used to be, which is good to see. Back in the 1980s vegetarian food had an image of being bland. These days, the vegetation dishes can often be nicer than the meat dishes!
Is there a place for children in bars?
World Beer Selection

Moosehead Beers From the last independent brewery in Canada Hercules STRONG, SMOOTH, CRAFTED its game over for mass produced lagers.
Cubanero Fuerte Winner of a bronze award at the 2011 international beer challenge Mexicali Beers a well kept secret in Mexico since 1923, now also brewing the world renowned CHILI BEER its HOT, HOT, HOT!! Offering the full Monteiths Range and the world famous TUI east India Pale ale Now introducing the gold award wining TUI blonde For Truly Iconic American brews look no further. From New Orleans Dixie, Milwaukee The Famous PBR and from Texas Lone Star Traditional brewing heritage and their 100 year old mashing room are part of a live museum open to the public Coopers Brewery, Australias sole remaining independent and family owned brewery represents masterful fusion of modern innovation and Cooper brewing tradition and enjoys an international reputation as a brewer of distinction.
www.pierhead.uk.com

Host Winter 2012

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for the independent licensee winter 2012

Al Murray Interview Whisky Nations The Soft Option Twittering On

Any moment now.

Savour Every Moment.

28 PullingThe Pints 37 Great Gringos

38 Mission EPOSsible 44 The Soft Option

48 Crisp World Cup 53 Eat

regulars 5 7 My Shout Upfronts

Martyn Cornell on snugs, divisions and partitions

13 Trade Opinion 14 Inn Stock

17 Pulling Power 66 The Corker

Jamie Goode on the emergence of natural wines

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Winner of the 2010 Ultimate Spirits Challenge

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Follow us on twitter: twitter.com/BabickaBrothers or nd out more online: www .babickavodka.com

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YOUR CHOICE YOUR TIME YOUR BESPOKE TOFFEE VODKA TOFFOC

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Great drinkers of the past

Pub Games Hood Skittles

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Bar Types: re Patrick The Pub Quiz Bo

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Will there ever be a common approach to the valuation of external areas?

Lambs Spiced Rum

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Premium Celtic Ale

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British landlords are utterly unique in their personas

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Stage a whisky-themed rugby event

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European DISTILLER of the YEAR

ENJOY COOLEY WHISKEY SENSIBLY

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Scotland Stellar Brands (Scotland) Ltd. 01577 866600

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Ben Newmans favourite whiskies

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SIR ALEX FERGUSON

SIR ALEX FERGUSON

Pulling In The Crowds

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Gone for a Burton

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For more information contact: Glenda.harding@sabrain.com or call 02920 334766

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Great real ales at your local!

Visit www.hooky.co.uk | 01608 737210

Water. Malt. Hops. Yeast. And one perfectionist.