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Mixed reaction to Spring Budget
The on-trade has given a mixed reaction to the Chancellor’s Spring Budget.
The Chancellor Philip Hammond announced a £1000 business rate discount for pubs with a rateable value of less than £100,000. Hammond said the discount would affect 90% of the industry and was to recognise the “valuable role of local pubs in the community”. He said it was part of a £435m cut in business rate to “help protect our pubs”.
In the Budget, he also failed to freeze or cut previously announced rises in alcohol duty which will now increase by 2p on beer, 1p on cider and 10p on a bottle of wine. It is the first time in 25 years that a Chancellor has increased alcohol duty by inflation on all alcoholic products. Here’s some of the industry’s response to what was announced:
“It is very encouraging to see the government acknowledge and back the valuable work being carried out by the UK’s hardworking pubs, bars and restaurants,” says Kate Nicholls, ALMR chief executive. “Sector-specific relief will help those businesses hardest hit by the revaluation. This much-needed government support will save the sector over £24m and will help safeguard investment and jobs. We are pleased to see the government acknowledge the issue and act positively to support a crucial growth champion and a sector with turnover of £60bn employing over 1.5m.”
“The announcement of a new rate relief for pubs in England is a ground-breaking step which recognises both the importance of pubs and the unfair impact of the business rate system on pubs” says CAMRA national chairman Colin Valentine. “While this is welcome news for most pubs, some of the largest pubs will be excluded from the new relief. CAMRA is calling on local councils to use the new discretionary fund announced today to support those pubs that will still be hit by massive business rate increases over the coming years… UK beer drinkers, pubs and brewers have been let down by the chancellor’s decision to increase beer duty for the first time in five years.”
Miles Beale, chief executive of the Wine and Spirit Trade Association said: “It is disappointing that the chancellor has failed to support a great British industry. He has increased what were already excessive and unfairly high rates of duty for the UK’s wine and spirit consumers and businesses. Between Brexit’s impact on the pound and rising inflation the wine and spirit businesses face a tough trading landscape. This is a missed opportunity to back British business and help out struggling consumers. The added uncertainty of another budget in six months’ time is unwelcome and will further undermine business – and consumer – confidence.”
“We very much welcome the specific help for pubs with rate relief” says Brigid Simmonds, chief executive of the BBPA. “We have been very clear with government that pubs are paying 2.8% of Business Rates, but only generate 0.5% of turnover – an overpayment of £500m. This very specific acknowledgement that pubs are so important to local communities and are a force for good, is very welcome”.
The Society of Independent Brewers (SIBA)
Mike Benner, SIBA Managing Director said: “The £1000 reduction in business rates for pubs with a rateable value below £100,000 is welcome support for the sector, although much more needs to be done, but this contrasts sharply with the 2 pence increase on beer tax which is a blow for the millions of people who enjoy a pint of British beer in their local pub and also for Britain’s 1,800 small brewing businesses across the country.We called for local brewers and community pubs to be supported with a cut in beer duty to build confidence, enable investment and create jobs in light of increasing costs and uncertainty, but the Chancellor’s decision will be a setback.”
Chewton Glen reveal Kitchen opening date and menu
Luxury country house hotel Chewton Glen have announced official opening dates for its new cookery school and informal restaurant, the Kitchen. The cookery school, overseen by celebrity chef James Martin, opens on the 1st April 2017 while the restaurant will open its doors on the 14th March 2017. Both are housed in a purpose built new property on the grounds of the five star hotel in the New Forest.
Chewton Glen’s Adam Hart, has been appointed Head Chef, and has devised the British-influenced menu in consultation with Chewton Glen’s Executive Head Chef Luke Matthews, with additional input from James Martin.
The seasonal menu will be heavily locally sourced with a British artisan charcuterie board, fish from the south of England, cheese from Hampshire and Dorset and a supply of vegetables, fruit and herbs from the hotel’s gardens.
Typical dishes on the seasonal main menu will include – salt and pepper Brixham squid (with dashi dressing); Cornish mussels with Laverstoke Park chorizo; salad of chargrilled tiger prawns (with kohlrabi, celeriac, dulse, ginger and spring onions); Trenchmore Wagyu beef burger (with field mushrooms and truffle mayonnaise); a variety of Sourdough Pizzas (such as with artichoke, asparagus, Flambards eggs and Dorset truffle, or Nduja, fennel, rosemary sausage and black olives); and a few chargrills – such as salt-aged Udale ribeye, or spatchcocked chicken; and wood fired whole seabass (with watercress salsa verdi). Desserts will feature a classic lemon tart with crème fraîche; sticky toffee pudding with toffee sauce; Rum Baba with Chantilly cream; and a selection of Laverstoke Park ice creams.
Prices for the à la carte menu at lunch and dinner will be from £7.50 for charcuterie; £17 for superfood salads; from £12 for burgers; pizzas from £10; grills from £18; and all desserts at £6
There will be a compact, international 42 bin wine list with many selections from small growers (bottles from £20), with all available by the glass (from £4) or 500ml carafe (from £16). In addition, there will be an extensive cocktail list that incorporates some local area whiskeys, gin and vodka, plus a range of local and craft beers.
St Austell to build Bath Ales a state-of-the-art new brewery
St Austell Brewery has announced ambitious plans for Bath Ales which see a multi-million pound investment and the appointment of a new general manager
The new Bath Ales brewery will double the current available brewing capacity and be some of the “most sophisticated and technologically-advanced brewing and packaging facilities in the South West.”
The new general manager, Tim McCord, brings more than 20 years of senior drinks industry experience with him. He has held the consultant role of managing director at Dartmoor Brewery in Devon and was also responsible for leading the set-up, launch and strategic direction of the new Salcombe Brewery and brands among other roles.
James Staughton, Chief Executive, St Austell Brewery, said: “When we announced the coming together of St Austell Brewery and Bath Ales we committed to a long-term significant investment in the brands, pub estate, people and the brewing facilities.”
“The creation of a new brew house will ensure we’re able to offer even more of what Bath Ales’ customers know and love. Alongside the appointment of Tim, we’re very much looking forward to being a part of Bath Ales’ next chapter and building on the legacy created by its founders.”
Once complete, Bath Ales will have a total brewing capacity of up to 50,000 brewers’ barrels which equates to more than 14.5 million pints.The new brewery will give the brewer, based in Warmley, between Bath Bristol, the opportunity to create new beer styles for cask, keg and bottle. The plans include a lauter tun, which for the first time will give Bath Ales the capability to brew traditional continental style lagers alongside its much-loved range of premium ales.
Internationally-renowned Musk Engineering Ltd has been selected to build the new four- vessel brew house – called the Hare Brewery – at the existing headquarters. Work is set to start in September and be completed by spring 2018.
Combe Grove in Bath acquired by social enterprise
Less than two years after it was previously sold, Combe Grove hotel has been bought by The Elmhurst Foundation, a social enterprise project offering apprenticeships, for an undisclosed sum.
The four-AA-star, 42-bedroom hotel located in a 70-acre woodland estate will continue to operate as a hotel while becoming a “a centre for work-based learning excellence, creating a range of high quality, enhanced apprenticeships for local students.”
The apprenticeships will be offered across each department of the business, including marketing, administration, finance, hospitality, catering, customer services, listed building crafts & conservation, estate management & horticulture and others.
The hotel will also develop a range of daily classes and introduce new residential courses with a focus on health and wellbeing, including yoga, meditation, painting, and writing. These will sit alongside a programme of practical courses such as bee-keeping, dry-stone walling, and hedge-laying, among others.
Sharon Love has joined Comb Grove as General Manager. She has 12 years experience of running the Royal Crescent hotel. Helen Scammel, previously HR Director at Dorothy House Hospice in Bath has been appointed Head of HR and will implement the apprenticeship and volunteer programmes at Combe Grove.
Combe Grove was previously acquired in June 2015 from the Hotel Collection by Simon Baldwin and Rebecca Whittington when it had a guide price in excess of £4.5m.
Rebecca Whittington commented: “I am delighted to be able to pass the torch onto the Elmhurst Foundation who have such a wonderful vision for managing the whole estate at Combe Grove, and encouraging the local community to be part of it. I am sure that a vibrant apprenticeship programme will make a real difference to people across the region.”
South west get a slice at 2017 British Pie Awards
A Dickinson & Morris Melton Mowbray pork pie made by Walkers Charnwood Bakery beat nearly 900 rival pies to take the Supreme Champion title at the ninth annual British Pie Awards on the 10th March.
The south west brought home two awards. From Ben’s Kitchen in Gloucestershire won the Small Producer Award for its chicken pie. While Jon Thorner Ltd from Shepton Mallet made the champion Steak & Kidney Pie.
For a full list of winners go to www.britishpieawards.co.uk
Cook book celebrates Cotswold food and drink
The Cotswolds Cook Book, due out on the 22nd March, features over 40 recipes from independent restaurants, cafés, pubs, delis, producers and suppliers.
Contributors include Michelin star chef David Everitt-Matthias, Cotswold Chef of the Year winner Richard Craven and MasterChef: The Professionals contestant Wayne Sullivan.
Executive chair of Cotswold Taste Nick Waloff said: “The Cotswolds region produces great food and drink, and The Cotswolds Cook Book is a truly spectacular romp through some of the best of the best. Cotswold Taste is very pleased to be a part of the action.”
FOOD & DRINK NEWS
Craft cola launches
Cola is often the most scapegoated product when it comes to the obesity epidemic. But Juicy Fuel Cola from the Juice Shed Company actually counts as one of your five a day. This fruit cola is made from 100% natural ingredients and no added sugar, sweeteners or preservatives. It instead uses the kola nut and fruit juice and comes in Original and Cherry flavours, with Blueberry Cola on the way. Visit www.thejuiceshedcompany.com for more details.
Dorset charcuterie listed in Fortnum & Mason
The Real Cure, based near Shaftesbury, have secured a listing at the iconic London department store. Three of the charcuterie company’s wild venison products will now be available in the store’s Food Hall including Great Taste Award winning Wild Venison Sloe & Garlic Salami and Taste of the West award winning Venison Chorizo and Venison Pepperoni.
“We’re so pleased Fortnum & Mason were impressed with our charcuterie and have decided to list all three of our venison salamis” says founder James Smart. “British charcuterie is really making its mark on the industry and we’re delighted to represent Dorset produce on the shelves of Fortnum’s food hall”.
As well as being in the Food Hall, the salamis will be available on the menu of one of the store’s restaurants as part of a charcuterie platter.
The Real Cure was established in 2014 and specialise in cured and smoked meat products including the newly launched Hartgrove Coppa, an air-dried pork neck fillet. Go to www.therealcure.co.uk for more details.
Stroud Brewery adds new bronze ale to line up
Organic real ale producer, Stroud Brewery, has re-released their peppercorn bitter, Teasel, as a limited seasonal ale. The recipe has been tweaked with an increased quantity of peppercorn added so it’s now a 4.2% ABV speciality beer rather than a best bitter. It will be the first seasonal ale the brewery has bottle conditioned.
Greg Pilley, Owner and Managing Director of Stroud Brewery said: “We want to be recognised as a leading organic brewery. Despite the highly competitive market of craft beers, steady, sustainable growth is our aim. By ensuring consistent quality, championing the independent retailers and maintaining a premium for our products is how we have achieved this so far. Also, we are increasing our bottle conditioned range, which is all part of the progress.”
St Austell Brewery appoints Retail Director
Steve Worrall joins the Cornwall-based brewing and pub company on the 20th March. He brings over 20 years of experience in the hospitality sector having worked for Green King and the former Scottish & Newcastle Retail. He was most recently the brand director at Spirit Pub Company.
James Staughton, Chief Executive, St Austell Brewery said: “During the recruitment process we were impressed by Steve’s extensive experience, passion for pubs and personable approach. Steve has worked for some notable companies in the sector and has held senior positions in both managed and tenanted multi-site businesses. We are delighted to have appointed an individual with so much relevant experience and we look forward to welcoming Steve to the company. In his role Steve and his team will focus on responding to the ever-changing demands of consumers and ensuring that our growing pub estate continues to deliver exceptional and distinct experiences for our customers.”
Worrall will work alongside Estate Director Adam Luck whom Worrall will succeed at the end of 2017 leading St Austell Brewery’s 177 managed and tenanted pub business.
Regency purchasing group’s recruitment drive
Leisure and hospitality industry procurement specialist, Regency Purchasing Group, are looking for Twelve new field-based managers to expand its national network to a 30-strong team.
The move follows a year which has seen the business grow by 32 per cent providing purchasing solutions for bars, golf clubs, restaurants, zoos, tourist attractions and hotels.
Managing Director Alex Demetriou said: “We already have in place a strong field team, who are working hard to help our customers cope with the uncertainties over prices. We have experienced major growth in the last year as more and more people in the leisure and hospitality industry appreciate benefitting from our annual buying power.
“Our international arrangements with suppliers of major brands in food, drinks and sundries helps many people but there is also a growing trend to source British goods, as they are not impacted by exchange rates and support the home economy.
“Many restaurants and hotels pride themselves on using regional suppliers for specialist foods and our field team is helping to ensure that traceability and accountability are not lost in procurement. It is possible to get big brand name drinks and consumables at the best prices and have local suppliers for specialist items.”
Details of the roles can be found at http://www.regencypurchasing.co.uk/careers/
The Mixology Bar in Liquid at The Hotel, Catering and Retail Show
It’s always one of the most vibrant, must-see parts of the Hotel, Catering and Retail Show (14-15 March 2017 at Bournemouth International Centre) but this year could be the best yet. The Mixology Bar in Liquid (the show’s drinks zone) will be hosting the UKBG Market Challenge 2017 featuring local bartending legends, as well as mixology competitions featuring Bournemouth & Poole College and Brockenhurst College and brand demonstrations.
Some of the south west’s world class drinks brands will be featured. First up on Tuesday 14th March, Conker Spirit’s Dorset Dry Gin will feature in a Negroni showcase event. This will be hosted by a man who knows his way around a cocktail shaker – Maestro Franco Oglialoro from Bottled Consulting Ltd.
This will be the warm up for the Market Challenge. In this fun event you’ll be able to see local bar tending legends compete against each other to make delicious cocktails featuring Black Cow Vodka. The challenge will be opened by the IBA Tokyo Gold Medallist Lucia Montanelli. Judges include Dorset mixologist Lloyd Brown, Dave Smith the bar manager of Anchor Inn Seatown, Peter Holland of the Floating Rum Shack and Daisy Jones from Class Magazine.
On the Wednesday 15th March, the Mixology Bar in Liquid will start with Francesco of Bottled Consulting hosting a Martini masterclass featuring Tarquin’s Gin. This will be followed by Brockenhurst College students holding a Calvados demonstration. Finally, Bournemouth & Poole College will have their classic demo to bring events to a close.
The Hotel, Catering and Retail Show in on the 14-15 March 2017 at Bournemouth International Centre.
For more details on how to register for free and attend visit http://www.hotelcateringretailshow.co.uk/
The Future of Beer- Carlsberg House of Beers
13th March 2017, 4.00pm – 8.00pm}
The Tramshed, Cardiff
“A free event hosted by Carlsberg’s South West Team introducing customers to Carlsberg’s latest innovations in draught dispense technology. The event will feature Carlsberg’s craft beer range with informal sessions on portfolio tasting and food pairing. The event will also include the Crown Cellars premium spirits selection and a wine and food pairing masterclass from our South West Wine and Spirits Manager.”
Please register your interest with Emily.email@example.com
The Publican Awards
14th March 2017
Battersea Evolution, London
“The Publican Awards recognises the best in every aspect of the pub industry – from the best brewing pub companies to the best late-night operators. Iconic chat show presenter Jonathan Ross has been announced as the host of the biggest night of the year for the pub industry.”
The Hotel, Catering & Retail Show
14th – 15th March 2017
Bournemouth International Centre, Bournemouth
“The Hotel, Catering and Retail Show features new and innovative products, hundreds of delicious food and drink product tastings, the latest trends and exciting developments from industry, and a chance to network with current suppliers, peers and key industry players.”
Food Allergy Awareness Workshop
14th March 2017, 1.30pm – 4.30pm
Bournemouth International Centre, Bournemouth
“Add value to your visit to the ‘Hotel, Catering & Retail Show 2017′, attend the food allergy awareness workshop and come away with a tool box that can benefit your business! Attend a discounted workshop on managing the FreeFrom customer, and get help and advice on creating your menu and processes.”
Delegates will receive a letter of attendance. To take advantage of the special pre-show rate of £35 (saving £5), book at http://www.fatc.co.uk/events/food-allergy-awareness-workshop-bournemouth/
The International Food & Drink Event (IFE)
(including – Pro2Pac & Waste-Works)
19th – 22nd March 2017
“Together the three events cover the entire supply chain; from farm to fork to fertiliser to fuel.” IFE is “the UK’s biggest and most important food and drink trade event. The 2017 show will be bursting with food and drink inspiration.”
Pro2Pac is “the UK’s only packaging event designed exclusively for the food & drink sector.”
“Waste-Works, the only waste & sustainability event for the food & drink industry.”
Northern Restaurant & Bar 2017
21st – 22nd March 2017
Manchester Central Convention Complex
“The largest hospitality exhibition for the North of England; NRB will host 300 exhibitors, 65 live demos and over 7,500 trade-only visitors. The show also includes the NRB Debate, NRB Top Fifty Awards, and NRB Fringe. Every year NRB brings together the entire Northern hospitality industry to discover new ideas, identify opportunities and source new products.”
British Tourism & Travel Show
22nd – 23rd March 2017
“With the UK domestic tourism sector valued at £127 billion, this lucrative industry deserves a dedicated and focused exhibition. Bringing together over 3,000 top level travel buyers.”
Whiskies & Spirits Conference Europe
30th March 2017
The Waldorf Hilton, London
“The 2017 Whiskies & Spirits Conference Europe brings together the industry’s international leaders in a unique open forum to talk about the commercial opportunities and challenges that confront the global spirits industry.” Including, the ‘World Drink Awards 2017’ presentation and drinks reception.
Natural & Organic Products Europe
2nd – 3rd April 2017
“Europe’s biggest trade show for natural products – making it the ‘must attend’ event for buyers of everything from natural healthcare products, to natural and organic foods.”
The Farm Shop & Deli Show
24-26th April 2017
“Experience the best quality local and regional produce from more than 450 outstanding suppliers over three days. Farm Shop & Deli Show will be packed with new launches, fresh industry insights and trend-setting food and drink.”
Exeter Festival of South West Food & Drink
29th April – 1st May 2017
Exeter Castle Courtyard & Northernhay Gardens
“An established favourite for all foodies, the festival attracts an international audience with visitors attending from far and wide to buy delicious goodies, watch top chefs in the live Festival Cookery Theatre and get involved in workshops and demonstrations.”
2017 Dorset Food & Venison Festival
29th April 2017
Post Green, Lytchett Minster, Poole BH16 6AP
“Celebrating the best of Dorset’s produce!”
The Food & Drink Trade Show
3rd – 4th May 2017
Three Counties Showground, Malvern
“A unique blend of inspirational speciality food & drink products, from a wide range of exhibitors; from the small and regional, to those who trade throughout the UK and internationally.”
The Devon County Show
18th – 20th May, 2017
“The best of food, farming and entertainment. The Food & Drink Pavilion will be even bigger – and top chef Michael Caines will be cooking up some incredible dishes in our cookery demonstration theatre.”
Caffé Culture Show 2017
23rd – 24th May, 2017
“The nation’s leading gathering place for the café and coffee community, continuing to bring together all those who have a passion for pushing the industry forward.”