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New Bath Ales brewery reaches milestone
The 12 fermenting vessels have been installed in Bath Ales’ new multi-million pound brewery, ahead of its opening in May 2018.
When the Hare Brewery is completed, it is set to double the available brewing capacity at Bath Ales and will be the “the South West’s most sophisticated and technologically advanced brewery”. Located at Bath Ales’ existing headquarters in Warmley, between Bath and Bristol, the four-vessel brewhouse will have the capacity to produce more than 50,000 brewers’ barrels of beer – more than 14.5 million pints.
As well as Bath Ales’ existing range the brewer is planning to create a lager and an IPA in a schedule of new beers.
Darren James, senior brewer, said: “As we edge ever closer to completion, the brewing team can’t wait to start using the new kit. The brew house’s versatility means we can experiment with even more beer styles alongside what Bath Ales drinkers already know and love.
“Thanks to the installation of a lauter tun, for the first time we’ll have the equipment, and capacity, to brew an English lager. It’ll be brewed to exacting technical standards, and we hope it’ll be an anticipated new addition to the English premium lager category.
“We’ve used the opening of the brewery to make sure our core range is as good as it possibly can be. Along with the lager, we’ll also be launching a west coast IPA into the permanent Bath Ales range.”
St Austell Brewery, who acquired Bath Ales in July 2016, has also announced changes to the core brewing and beer quality team as part of the growth plan for the Bath Ales business.
Long-serving Bath Ales brewer Gerry Condell, who has been working with the company for more than 15 years, has been appointed as trade quality brewer. The newly created role will see Condell visit and support customers across Bristol, Bath and the surrounding areas to help ensure that Bath Ales beers are served in the best possible condition.
Mick Stawniczy has also been appointed as Bath Ales site operations manager and will head up production at the new brewery. Mick has transferred from St Austell and brings with him more than 19 years of beer industry experience.
Commenting on the new appointments at Bath Ales, and the progress of the new brewery, Roger Ryman, who oversees brewing and production at Bath Ales and St Austell Brewery, said: “From the offset, the team had a very clear vision for the new brewery, and it’s really exciting to see it start to take shape as all the major equipment gets fixed into place. While it’s full steam ahead for the project, the transition when the new brewery opens will be very much business as usual for our customers.
“We have a highly skilled brewing team in place at Bath Ales. Our people, coupled with the very best technical equipment and support, along with only choosing the best ingredients for our beers, means we’ve got all the tools we need to take Bath Ales into its exciting next chapter.”
Pig Hotel opening in Cornwall
Home Grown Hotels are planning to open The Pig at Harlyn Bay in summer 2019, following their acquisition of the Grade II-listed Harlyn House near Padstow in Cornwall.
This will see The Pig’s parent company with sites in every South Coast county of England following the announcement of two other new hotels. The Pig at Bridge Place, due to open in Autumn 2018, is in the village of Bridge near Canterbury in Kent. The South Downs Pig in West Sussex will open in 2019, following the acquisition of the Grade II-listed Madehurst Lodge, near Arundel.
CEO of Home Grown Hotels Robin Hutson said: “We’ve had a great couple of years, with customers apparently loving what we do. Occupancy is in the mid 90%’s in our rural locations and we know from our guests they want more Pigs. After searching far and wide for truly unique properties, we really are over the moon about our new Piglets in Kent, Sussex and Cornwall, and can’t wait to get started on this new phase of our development.”
Record year for SW Tourism Excellence Awards
The South West Tourism Excellence Awards were announced in a ceremony at the Riviera International Conference Centre in Torquay on the 1st February 2018. The annual event attracted a record 647 entries and 123 awards were presented after a three-stage judging process.
The Winner of Winners award went to Bovey Tracey’s Contemporary Craft Festival for “their commitment to excellence, people, partnership, local provenance, education, development and for supporting those who can’t help themselves.”
There was an Outstanding Contribution award given to “those looking after South West’s Protected Landscapes – the 2 National Parks, 12 Areas of Outstanding Natural Beauty, the Coast Path, UNESCO Geopark and Biosphere.” A further Outstanding Contribution award was presented to Neil Warren for his commitment to “helping the region’s businesses and individuals become more sustainable and accessible for more than 15 years.”
Gold Award winners included: The Roman Baths & Pump Room, Bath (Access & Inclusivity and International Visitor Experience of the Year), Loose Reins, Dorset (Active & Sporting Experience of the Year), All Hallows Farmhouse – Cookery School, Dorset (Artistic, Cultural & Learning Experience of the Year), The 25 Boutique B&B, Devon (Bed and Breakfast of the Year), Taste Café at Chesil Beach, Dorset (Café / Tearoom of the Year), South West Coast Path Association (International Visitor Experience of the Year), Moors Valley Country Park and Forest, Dorset (Large Attraction of the Year), Lucknam Park Hotel & Spa, Wiltshire (Large Hotel of the Year), The Elephant Restaurant, Devon (Restaurant / Bistro of the Year), Screech Owl Sanctuary, Cornwall (Small Attraction of the Year), Hell Bay Hotel, Isles of Scilly (Small /Boutique Hotel of the Year), Wild Futures, The Monkey Sanctuary, Cornwall (Sustainable Tourism Award), The Contemporary Craft Festival, Devon (Tourism Event / Festival of the Year), and The Swan Bampton, Devon (Tourism Pub of the Year). For a full list of winners, go to www.southwesttourismawards.org.uk.
Richard Stanbrook, director of title Sponsors, South West Water Business, said: “…South West Water Business continues to be fully committed to the prosperity of this important and thriving industry – helping businesses save money, improve their green credentials and capitalise on their long-term sustainability.”
Opening the event Robin Barker of Services for Tourism stated: “We have seen a record 647 entries across the South West, and I’d like to commend you – the South West’s leading tourism businesses for your vision, investment, hard work and excellence. You have had the courage to put yourselves forward to be judged, have been through a 3 phase judging process, and will all be winners tonight.”
Sharp’s Brewery increase Doom Bar production with £2.5m investment
Sharp’s Brewery, the largest brewer of cask beer in the South West, is opening a new lab and racking line to help produce more pints of Doom Bar, the UK’s number one cask ale.
The £2.5m investment in a refurbished Quality Lab and a new racking line “has immediately improved production efficiencies as well as increasing the output at the brewery in Rock, enabling the team to keep up with the exceptional demand for Sharp’s beers.”
The new racking system now provides greater automation and operates five days a week, with the ability to produce 300,000 pints a day, a 30% improvement on the previous production line. The efficient design and operations of the new racking have seen improved health and safety benefits for employees and have enabled Sharp’s to decrease water usage by 17% and steam production by 25%.
James Nicholls, Sharp’s senior brand manager, said: “Our brewery at Rock in North Cornwall is the ‘beating heart’ of our business. Since Bill Sharp founded Sharp’s Brewery in 1994, the business has experienced phenomenal growth, way beyond our expectations, and as the largest brewer in the South West, investing in our brewery at Rock remains of paramount importance to us”.
James continues, “2017 was another positive year for Sharp’s, with our flagship beer Doom Bar remaining the UK’s No.1 selling cask and premium bottled ale brand. We also launched new additions to Sharp’s portfolio as we are always looking to innovate and excite our customers and consumers with new beers. This year we are introducing four new beers in the limited-edition range plus some smaller batch brews from our Pilot Plant and there are some other exciting projects in the pipeline!”
Farm shop database goes live
A new farm shop website has launched that aims to be “the most comprehensive, up-to-date farm shop directory in England.”
Fabulous Farm Shops will list every farm shop in the country and include maps and contact details. They also plan daily updates, blogs, reviews and recommendations.
Co-founder Claire Mortimer said: “After spending many years working within the farming sector, I found it incredibly difficult and increasingly frustrating trying to locate and research farm shops…no single website listed every farm shop, and many showed dated or incorrect information. It was apparent that a farm shop database was needed, a ‘one-stop farm shop locator’”.
For more details go to www.fabulousfarmshops.co.uk or email firstname.lastname@example.org.
Devon chippy scoops two national awards
The Pelican in Barnstaple, Devon won two national awards at the 30th anniversary National Fish & Chip Awards, organised by Seafish.
It secured the Fish and Chip Restaurant of the Year Award and The Best Seafood Week Campaign Award during the ceremony at the Royal Lancaster Hotel in London on 25th January.
Other winners from the South West included: Harbourside Fish & Chips in Plymouth, Devon who were third in the Fish and Chip Shop of the Year Award and the South West regional winner; Malt and Anchor in Cirencester, Gloucester – Best Newcomer Award; and Krispies Fish & Chips in Exmouth – Devon Marketing Innovation Award.
Marcus Coleman, Chief Executive at Seafish, said: “With more and more restaurants serving fish and chips opening across the country, the competition to be crowned the best in the UK has never been so competitive. The Pelican has proved that they not only offer an award-winning portion, but also an excellent fish and chip dining experience. They have also demonstrated that they are one of the country’s leading businesses that celebrate all things fish and shellfish, encouraging their local community to eat more fish, more often.”
FOOD & DRINK NEWS
Lyme Bay Winery launch sparkling mead
Yore is a 4% ABV dry sparkling mead, made from a blend of fermented honey, water and Champagne yeast. Lyme Bay Winery describe it as “a complex and exciting new beverage for picnics, parties and gatherings” with “an alluring floral aroma followed by rich, dark and caramelised notes on the palate, all rounded off with a subtle barley note from the addition of English Wildflower Honey post fermentation.”
Available online from www.lymebaywinery.co.uk, the RRP is £2.20 per 330ml bottle.
Wickwar Wessex launch two seasonal ales
The Cotswold-based brewer has two new seasonal ales. Try Time is a 3.8% ABV full-bodied ale made using three hops: Styrian Celeia, Fuggle and Challenger and Cotswold water.
Mole Catcher is a 5% ABV dark copper strong ale with “ a delicate spicy hop aroma and taste coming from the single varietal Cascade hops which also gives it a long bitter finish.”
Bristol DoubleTree appoints new director
The four-star DoubleTree by Hilton hotel located in central Bristol has appointed Melih Yanik as their new director of operations.
He brings 15 years of experience to the role, joining them from the Mercure Holland House in Bristol.
Yanik said: “Over the past few years the hotel has invested a lot in its facilities such as the new conference and meeting space, so I’m looking forward to helping consolidate its position as one of the city’s leading four-star hotels.
“We’ll also be proactive in supporting the Bristol’s ambitions to attract more tourists and business people while showcasing what a fantastic city it is.”
SPOTLIGHT – THE SOURCE
Demonstrations at the Source trade show 2018
Inspiration, advice and culinary innovation will once again be on display in the In-toto Demonstration Kitchen, which will be hosting a range of inspiring chefs showing off their skills, a drinks masterclass and a cocktail competition.
New for 2018, to demonstrate how to make the most out of the latest food trends and ideas, some of these demos will take place alongside short talks about emerging food trends.
Wednesday 7th February
Students Ethan Macdonald and Jim Volrath, supported by Jonathan Tooke, will be producing “Monkfish, Charcoal emulsion, Yoghurt and Confit Lime“.
Exeter College deliver a wide range of outstanding apprenticeships across the region. They work with over 800 businesses each year helping young people to kick-start their careers with award-winning training.
Robert Cox & Joshua Murphy
The Tudor Farmhouse Hotel & Lucknam Park
Robert won South West Chef (and Professional Chef) of the Year 2017 and will be producing Longhorn Beef Sirloin, Jerusalem artichoke, truffle and shallot, using Martin Gilder’s Longhorn Beef.
Joshua won South West Chef Young Professional Chef of the Year 2017.
“There’s more to gin than tonic – how else can you add profitability to England’s national spirit?”
The gins featured in this masterclass will be Agnes Arber, Plymouth, and Tarquins.
Michael Caines MBE.
Michael, chef/patron of Lympstone Manor, is one of Britain’s most popular and well-known chefs. He has gained a global reputation for his distinctive modern European cuisine utilising the finest local and regional produce and ingredients. The holder of two Michelin stars for 18 consecutive years, he was delighted to be awarded a Michelin star for Lympstone Manor just six months after opening.
Old J is the only spiced rum to have won master status at rum masters and has the fastest rate of sale in its category. Watch expert mixologists battle it out with cocktails made from Old J and Tiki Fire.
Interested in taking part? Find out more here.
Thursday 8th February
South West Student/Apprentice Chef of the Year – Exeter College and Rodean Restaurant.
Eleanor won South West Student/Apprentice Chef of the Year in the South West Chef of the year competition 2017, and will be cooking Stone bass with butter sauce, shrimps, charred leek and sea vegetables.
Taste of Game.
“Wild food – great taste, higher profits”
Richard will be preparing two dishes that showcase the versatility of our sustainable and healthy wild food – wild pigeon satay, and partridge with pickled spiced pear.
Richard will be joined by Annette Cole of Taste of Game. Taste of Game encourages the consumer to eat game through great recipes, special offers and delicious game products.
Heather Russell – Vegan Society.
James Strawbridge – The Posh Pasty Company.
“Not Free From Flavour: Catering for Vegan Customers”
Heather will talk about how you can respond to the growing demand from millennials for meat-free options, and James, executive Development Chef for Crantock Bakery, will create vegan pasties using exhibitors’ ingredients.
Rajina Gurung – Marine Conservation Society.
Matt Downing – River Cottage Axminster.
“Sustainable underloved seafood“.
Rajina is a seafood sustainability advocate at Marine Conservation Society and will be talking about how you can make your menus both more sustainable and profitable, while protecting endangered fish, by choosing green rated underloved seafood from the Good Fish Guide. Matt will be creating a dish with mussels, coley, hake and sardines.
The Luttrell Arms
Barrie has been head chef at the Psalter’s Restaurant at the Luttrell Arms in Dunster since 2015, having worked under prestigious chefs including Phil Vickery at the Castle Hotel in Taunton and at some of London’s top Michelin starred restaurants. He uses cutting edge technology and molecular techniques to add creative twists to his modern British menu. The restaurant achieved its first AA Rosette in 2016.
The Source Trade Show
7th – 8th February 2018, Westpoint Exhibition Centre, Exeter
For more information, go to https://www.thesourcetradeshow.co.uk/
South West Tourism Awards Celebration Dinner
1st February 2018
Arena at the Riviera International Conference Centre, Torquay
“The dinner is the grand finale for the awards across the South West, attended by over 400 of the region’s top quality tourism businesspeople, as well as a great opportunity for the region’s tourism businesses to meet up, celebrate and enjoy each other’s company.”
6th-7th February 2018
“The only dedicated show for the UK Pub industry. Keep up-to-date with trends, share ideas, network and gain inspiration with almost 200 of the sector’s most innovative operators.”
Eat Exmoor Food & Drink Trade Show
7th February 2018
The Beach Hotel, Minehead TA24 5AP
An exciting new, free event for everyone involved in producing, preparing, selling and celebrating Exmoor food and drink. The event is designed for hospitality providers, chefs, retailers and food and drink buyers to meet local producers from the Greater Exmoor area.
The Source Trade Show
7th – 8th February 2018
Westpoint Exhibition Centre, Exeter
“The 2018 Source trade show provides the perfect mix of passionate producers, alongside the hottest hospitality and catering companies, and the freshest food service.”
The Food to Go Conference & Study Tour
7th – 8th February 2018
Ham Yard Hotel, London
“MCA’s successful Food-to-go Conference returns with a further focus on THE most dynamic and fast-moving sector in the UK’s eating out industry. The 2018 Study Tour will visit key forward-thinking food-to-go operations in London and include operator talks and sampling.”
Gambero Rosso Trebicchieri Wineteca 2018
8th February 2018
Wine Tasting Event
Royal Horticultural Halls, London, SW1P 2PE
“UK trade and press professionals will have the opportunity to taste the finest wines featured in Vini d’Italia 2018, one of the most authoritative guides about the complex world of Italian wines.”
International Franchise Show
16th – 17th February 2018
“The UK’s food and drink sector is a vibrant and competitive place to work, but have you ever considered being your own boss, starting a franchise, or even franchising your own business? The annual event to put you face-to-face with the top global franchise brands, master licensee prospects and inspirational case studies.”
21st-22nd February 2018
Business Design Centre, London
“Casual Dining is your only trade show entirely dedicated to the branded restaurant and pub sectors. Casual Dining gives you the unique opportunity to meet over 200 food, drink, equipment, tabletop, furniture, interior design, technology and services suppliers, taste and try products.”
The Bed & Breakfast, Retail and Self-Catering Show
21st & 22nd February 2018
Thornbury Leisure Centre, Bristol. BS35 3JB
“The fourth Exhibition and Conference covering the Bed and Breakfast, Guest House, Inns, Small Independent Hotel, Independent Self Catering Owners and Owner Managed Hospitality businesses.”
Somerset Coastal Path business workshops
22nd February 2018
The Luttrell Arms Hotel, Dunster. TA24 6SG
Two workshops on how the Somerset Coast Path can benefit your business by Nell Barrington. For more information, please see
Food & Drink Business Workshop – Strategies for a Successful Food Business
27th February 2018, 9.30am – 1.30pm
The Cedars Inn, Barnstaple, EX31 2HE
“This workshop is tailored to food & drink producers, including practical ways to manage the balance between sales, marketing & finance to ensure profitable growth. The workshop will be packed full of ideas and suggestions so that you leave with your own tailored action plan.”
For more details & to book – https://www.eventbrite.co.uk/e/food-for-thought-a-workshop-for-food-drink-businesses-tickets-40802090150
Packaging Innovations 2018
28th February – 1st March 2018
“Visitors will be able to meet with new and current suppliers supplying the latest in innovative food & drinks packaging, tap into the industry’s hot trends, and network with the world’s biggest brands under one roof.”
Co-Located with Label & Print 2018 & Empack 2018
Professional Development Courses for the Tourism and Hospitality Sector
28th February – 16th March 2018
“Practitioners can develop their skills through a series of masterclasses and half-day courses to develop operational and strategic thinking. Delivered through interactive workshops and networking with leading academics, the courses are aimed at developing contemporary knowledge of critical business aspects that influence profitability and performance.”
For information, visit www.bournemouth.ac.uk/tourism-hospitality-shortcourses
To book https://www.eventbrite.co.uk/e/professional-development-courses-for-tourism-hospitality-professionals-tickets-38863372393