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St Austell opens new brewery depot
St Austell Brewery have announced the opening of a new storage and distribution depot in Avonmouth. The 40,000 sq ft site combines St Austell’s existing 14,000 sq ft facility in the area and the Bath Ales logistics team into a larger site in Avonmouth. Work continues on the construction of the company’s multi-million pound Hare Brewery at the Bath Ales site in Warmley, near Bristol.
Commenting on the new opening, head of supply chain Kevin Andrews said, “Once work started on the new brewhouse to double the capacity of the Bath Ales output it was obvious that there would not be adequate space for storage and distribution at Hare House, so it gave us the perfect opportunity to find a bigger and better site to merge the Bath Ales distribution with the existing St Austell Avonmouth distribution team.”
It is hoped that the new Avonmouth depot will help St. Austell Brewery improve its logistics network and increase South West coverage to be more responsive to customer need.
“As a company we have a group barrelage target of 170,000 brewer’s barrels by 2020. With double-digit growth in the Bristol area and now with a larger distribution centre to work from, we are well on our way to achieving that and another step closer to securing our position as the regional brewer and supplier of choice for the South West.” added Andrews.
The new depot will be managed by Tom Abrahams, who joined St Austell Brewery earlier in 2017 with extensive experience in similar roles at Gregory Distribution and Heineken.
Butcombe opens new depot, acquires two pubs
Butcombe Brewing Company have announced the opening of their new 54,000 sq ft depot in Bridgwater, Somerset.
The depot facilities include a craft beer production unit, beer storage and delivery area and a bottling and kegging line. It will support 12 new jobs and follows the double-digit growth in Butcombe’s key range.
Butcombe have also acquired two pubs in Somerset. The Bower Inn in Bridgwater has 16 ensuite bedrooms allowing Butcombe to provide 70 bedrooms across its Managed estate. They also purchased the Rodney Stoke Inn on the edge of the Mendip Hills.
These two acquisitions increase Butcombe’s estate to 45 pubs, more than double the number at the start of the year. The Liberation Group-owned brewery also launched the Butcombe Academy, the first stage of a staff training program which will also see the introduction of CPL online training throughout the Managed and Tenanted estates across The Liberation Group.
Mark Crowther, Chief executive of The Liberation Group, said: “The opening of our new depot, academy, and our rapidly expanding pub estate are vital parts of Butcombe’s landmark year, as we’ve moved closer to our goal of becoming the top brewer and pub company in the West Country. Our depot will allow us to increase production to keep pace with growing demand, and serve our customers more effectively at a lower cost. We intend to reinvest the savings into the development of the Butcombe beer brands to secure our future growth.
“The two high-quality pub acquisitions enhances our expanding portfolio and strengthens our presence in our West Country heartland. These pubs complement our existing portfolio and will benefit from supply by our market-leading regional brewery with its well-known brands. We pride ourselves on supporting our staff and tenants to offer excellent service.”
Eversfield Organic acquires Well Hung Meat Company
Devon-based meat box company Eversfield Organic have acquired one of their counterparts in the region, The Well Hung Meat Company.
The two companies are based on either side of Dartmoor, and by joining forces they hope to grown turnover of more than £5m and be in the top three organic box delivery businesses in the country.
Founding director of The Well Hung Meat Company, Geoff Sayers, will become a non-executive director of Eversfield organic.
Founder and director of Eversfield Organic, Mark Bury, says: “Geoff and I have always shared similar principles, and our values in terms of organic are aligned. We have enjoyed a competitive, but friendly business relationship.
“The increased scale of the consolidated business will give us the strength and breadth within the industry, ensuring we can continue to innovate and provide great organic meat and produce to as many people as possible. The organic market is a challenging arena for producers to survive in financially, however, the economies of scale this acquisition brings will help drive profitability.”
Hall & Woodhouse gets approval for new Swindon pub
Dorset brewers Hall & Woodhouse have been granted planning permission for a new canalside café, bar and restaurant in Swindon’s Wichelstowe development.
The bar’s design is based on historic canalside warehouses according to Hall & Woodhouse who will start building in February 2018 and plan to open a year later.
Hall and Woodhouse’s managing director, Anthony Woodhouse, said: “The Canalside café, bar and restaurant, adjacent to the new town square, opposite the beautiful Waitrose will be a wonderful facility for local residents, business people and visitors to use as their third place – between home and work.”
Commenting on bringing Hall & Woodhouse to the area, Toby Elliott, cabinet member for strategic planning and sustainability on the council, said: “We have been particularly impressed with its new establishments in Bath, Portishead and Poundbury and believe the company can bring the expertise we require for creating Canalside, Wichelstowe, as the heart of the new community.
“We think it will be very popular with local businesses, residents and the thousands of people who visit Wichelstowe every year.”
FOOD & DRINK NEWS
Miles Tea & Coffee are launching a new limited edition Christmas Coffee. It joins Miles Christmas Tea and Hot Chocolate in their festive range.
Roaster Mitch said: “This coffee is perfect for Christmas day, it’s a rich blend of Central American coffee beans roasted in small batches here in the West Country.”
The coffee is available in a special pack, as beans or ground, until the end of December. The coffee is available to trade customers. The WSP is £3.25 and RRSP £4.49. For more details, go to www.djmiles.co.uk.
Salcombe’s Tide comes in at Christmas
Salcombe Brewery’s new seasonal ale – Christmas Tide – is now available. It’s a 4.9% ABV deep chestnut coloured ale with “a sweet chocolatey aroma and a hint of citrus fruit aided by the addition of orange zest, which makes the perfect festive flavour.” It uses torrified wheat and oats to add depth to the sweet malty winter beer. Go to https://www.salcombebrewery.com/ for more information.
Limited edition cask-aged gin
Salcombe Distilling Co. have collaborated with the oldest sherry house in Spain, Bodegas Tradición, on Finisterre – a new limited edition cask-aged gin.
Available in a gift set with a bottle of Bodegas Tradición Fino sherry, the gin is aged in the same cask from which the sherry was drawn. The collaboration recalls a nineteenth-century trading route of the Salcombe fruit schooners from Cadiz to England which carried fresh citrus fruits, spices and sherry from Jerez.
Commenting on the collaboration, Salcombe Distilling Co. co-founder Angus Lugsdin said: “We are honoured to work with the prestigious Bodegas Tradición to create a limited batch of 825 bottles of cask-aged gin. The fresh citrus notes are tempered through the cask ageing process which takes approximately three months, creating wonderful candied citrus aromas and moreish saline notes from the aged Fino. The result is a complex yet sophisticated gin with great character and depth of flavour. “
General manager of Bodegas Tradición, Lorenzo Garcia-Iglesias, said: “We share the same passion and dynamism as Salcombe Distilling Co. to only create exceptional produce, so we’re delighted they selected our Fino sherry to be included in their gift set. Our Fino is produced exclusively from the Palomino Fino grape and has been aged in an American oak cask for at least 12 years, far longer than most Finos and sets the standard against which all other Finos are judged.”
Salcombe Distilling Co. cask aged Finisterre (46% ABV, 70cl) gin gift set with Fino sherry retails for £95. More details from www.salcombegin.com.
Buffalo have revealed their new Induction Fryer. It uses magnetic induction for quicker heat up and recovery times compared to flame or electrical heating elements.
The Buffalo Induction Fryer has a 7.5l capacity with a drainage tap and no exposed elements, making easier to clean than some conventional fryers.
Richard Ebbs, Buffalo brand manager said: “More efficient than other cooking methods, induction cooking provides a faster heat up time and also offers a more precise heat source that goes directly to the tank. Not only does this give chefs greater control over the cooking process, it also reduces residual heat in the kitchen, making for a safer and more comfortable working environment.”
For more information, visit www.nisbets.co.uk.
Furleigh Estate appoints wine club manager
Victoria Bishop had joined Furleigh Estate to manage their wine club. The Furleigh Wine Club meets in the Tasting Room at their vineyard in Salway Ash, Dorset.
Bishop has 20 years of experience in the wine trade and ran her PR and marketing agency whose clients included Veuve Clicquot champagne and Chapel Down wines.
Rebecca Hansford, owner of Furleigh Estate, said: “We are delighted that Victoria has joined us at this point in our development. The Wine Club is an increasingly important part of our activities, and we are keen to welcome new members all the way along the Jurassic coast from Old Harry Rocks on Purbeck to the Geoneedle at Orcombe Point.”