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Coffee chain loses £250k after banning disposable cups
Bristol-based independent chain Boston Tea Party lost a quarter of a million pounds in takeaway coffee sales in the first year of its ban on disposable cups.
Boston Tea Party (BTP) banned single-use takeaway cups on the 1st June 2018 and says it has lost 25% of its takeaway coffee sales, worth £1 million in total, since then. Customers are able to bring in a reusable cup, buy one or rent one using BTP’s deposit scheme.
The company says it has saved over 125,000 cups going to landfill; they have sold 40,000 reusable coffee cups, and raised £12,500 for local charities by giving away the 10p saving from the cost of each single-use cup.
CEO and co-owner Sam Roberts said, “We have lost £250,000 of our coffee sales since June last year. We felt that this was a financial risk we had to take to do the right thing for our planet. We understood that not everyone would be motivated by the ban, so we modelled the loss into our costs. As a business we have a responsibility to consider our impact on the world and ensure we have a sustainable future.”
“None of the industry initiatives address the fundamental problems. For example, before the ban, BTP offered a 25p reusable cup discount. Only 2.8% of customers used it and we know that this figure is comparable to other coffee businesses. Pret A Manger recently reported an improvement from 1.8% to 5% take up in their reusable cup discount scheme when they doubled the discount. This ignores the fact that 95% of their cups still go to landfill or are discarded on the street. This is just not acceptable. We want our experience to be a call to action to other companies. Do more than offer a discount. Ban single-use cups across the country so that using reusable cups becomes the new normal.
“It’s about big business helping to change behaviour. There are too many huge chains not dealing with the problem, putting profits before the planet. We urge customers to vote with their feet or to demand change to force the chains to take notice.”
Roberts concludes: “It is worth remembering why we took this course of action in the first place. Only 1 in 400 (0.25%) of the estimated 2.5 billion plastic coated coffee cups used in the UK each year are recycled. 4%, approximately 500,000 are littered every day. The rest (95.75%) go into landfill. Many compostable alternatives also end up in landfill as there aren’t enough accessible facilities in the UK to compost them. I have been asked about the impact on the business a lot. We are absolutely happy with our decision. We remain 100% committed and there is no going back. There is no planet B.”
Sharp’s Brewery launch charitable advertising campaign
Sharp’s Brewery and its flagship ale brand Doom Bar are launching a major charitable advertising campaign this summer using an ethical platform. ‘In Our Elements’ is a million-pound campaign the will see the brewery donate around £25,000 to Cornish environmental charity Surfers Against Sewage through the use of the Good-Loop platform.
Sharp’s Brewery is the first South West company and first alcohol brand to work with Good Loop, who has also created donations for other worthwhile causes via globally renowned brands such as Toms, Unilever, Coca Cola and Nestle.
The above-the-line campaign will showcase “Sharp’s commitment to creating exceptional beers that reflect the unique environment in which they are conceived and in which the cask brewery is based.”
James Nicholls, senior brand manager at Sharp’s Brewery said: “By investing in our first ever above-the-line campaign we are sharing our unwavering passion for our home in Cornwall and our flagship beer, Doom Bar, with consumers both existing and new. What is so unique about this campaign, however, is that we are continuing our ongoing commitment to ‘giving back’ and are delighted to be the first south west-based company to work with Good Loop and its innovative platform. We’re lucky to be from such a unique place, where the elements combine to inspire the way we live and work. We’re immensely proud to be celebrating our Cornish provenance and supporting Doom Bar through ‘In Our Elements.’”
Healy Group takes on 4th lease with Star
Southern-based multiple operator, The Healy Group, has taken on their fourth substantive agreement with Star Pubs & Bars and is set to transform The Regent’s Park Hotel in Southampton with its first major investment with the company.
They plan to introduce food to the wet-led site, spending £412,000 and creating 10 new jobs. The pub will close for four weeks and reopen in mid-May as the only family-friendly pub in a four-mile radius to offer food, coffee, BT and Sky sports and weekly live entertainment.”
Marion Healy said: “Our intention was always to take the pub to the next level with significant investment. It now has that in place and as a result will offer something different for the area… “We’ve got a good working relationship with Star Pubs & Bars going back nine years. The support they provide including training is a real bonus. Our business has grown with them and we’d like it to continue to do so. Our vision is to have 30 leased pubs ultimately. There’s been investment in our pubs, but this is the first major transformational refurbishment we’ve done together. We’re very much looking forward to creating a premium local pub that residents can be proud of.”
Neil Convery, regional operations director for Star Pubs & Bars said: “We’ve worked with the Healys for many years. They’re great operators. They know Southampton really well, have high standards and a real understanding of what people want… The Regent’s Park needed ongoing investment to ensure it keeps pace with changing consumer needs and stays relevant to the community it serves. We’re delighted to be investing in the Regent’s Park with the Healys to create an outstanding local in the area.”
The Healy Group has a total of 26 pubs in its estate, 13 of which are Star sites.
Salcombe Brewery awarded SALSA certification
Following a Safe and Local Supplier Approval (SALSA) audit in December 2018, Salcombe Brewery Co. has been awarded a SALSA plus BEER certificate.
Mark Higgs, Salcombe Brewery’s general manager, comments: “We are thrilled to have passed the rigorous screening process and received SALSA plus BEER certification so soon after moving to our new brewhouse. SALSA accreditation is highly respected by the food and drink industry and is essential for any company wanting to supply to national and international buyers. It is a fantastic achievement that our whole brewery team has worked hard to achieve and will enable us to share our hand-crafted beers with a wider audience.”
Cornish inn reopens with TV chef
The Stargazy Inn in Port Issac, Cornwall has reopened with new head chef Andrew Sheridan, best known for his appearance on BBC Two’s Great British Menu last year.
Sheridan represented Wales in the popular series and will return towards the end of April. Under his tutelage, the Stargazy aims to become a destination restaurant with rooms. It will feature the tasting menu for which he became famous for at previous restaurant Sosban, along with an a la carte menu and bar menus, all featuring local produce and fish from Port Issac day boats. Dishes include torched mackerel with cucumber & dill, salt baked beetroot, and Cornish lamb with onions & wild garlic. The bar menu will see Sheridan’s take on classics including deep fried sprats, lobster & crayfish butty and Stargazy fish pie.
Stargazy’s owner David Barnard says: “Port Isaac has a thriving gastronomic scene with Restaurant Nathan Outlaw and our sister properties Port Gaverne Hotel and Pilchards café on the beach. We’re excited to reopen Stargazy Inn after significant refurbishment of the bar and restaurant to create a new destination restaurant and rooms for North Cornwall.”
FOOD AND DRINK NEWS
Arkell’s launch spring ale
Arkell’s Brewery are introducing a new seasonal beer, Spring Hopper. it will be available in a selection of their pubs and available nationally for a limited time through Carlsberg and Heineken wholesalers.
The pale ale has been created by head brewer Alex Arkell who wanted to “craft a refreshing, clean, exciting, hoppy, beer to tempt consumers away from the dark, complex ales enjoyed in the colder winter months and celebrate Springtime. By adding hops in every step of the brewing process, it maximises the tropical fruity punch of the hop selection leaving a rounded smooth finish with little bitterness.”
Alex Arkell said: “Spring Hopper is the perfect brew to help celebrate leaving those cold winter evenings behind and enjoy longer days – and you never know, some sunshine too! Brewed to be enjoyed in the pub garden, it’s a great choice of beer to drink over the Easter weekend. It’s a powerful, fruity, hoppy beer and we’re really excited for everyone to give it a try.”
Arkell’s say Spring Hopper was developed to capture a renewed interest in seasonal beers. According to IRI data, seasonal ales are now the number five beer style segment and the number two craft segment in the world.
Spring Hopper is available to purchase in mini casks from The Grape and Grain Warehouse located on the Arkell’s Brewery site in Kingsdown. It will be available for two months.
New Forest introduce dairy-free chocolate sorbet
New Forest Ice Cream are releasing the latest flavour in their range of over 50 ice creams and sorbets, a chocolate sorbet that is dairy-free.
They have developed it specifically for chefs and caterers to meet the growing demand for vegan alternatives.
Christina Veal, director, said: “Our new Chocolate sorbet features all the creaminess of indulgent chocolate ice cream but without the dairy! This stand-out sorbet really brings out the flavours of other desserts whilst being equally ideal as a lighter, but full-flavoured standalone treat. Why not try serving in an elegant martini glass for a truly stunning restaurant presentation, or as a perfect quenelle partnered with a complementary dessert? We carefully curate our recipes from the best quality ingredients and traditional production methods to produce ice cream and sorbet that provides the quality demanded by the professional kitchen.”
To find out more visit www.newforesticecream.com or call 01590 647611.
Thatchers relaunch Rascal Cider
Thatchers are relaunching Rascal Cider with a new look and a trade, experiential, social media and PR campaign.
Formerly known as Old Rascal, this 4.5% cider will be packed in a clear 500ml bottle to allow the amber colour to shine through and come with a new blue and amber label.
Martin Thatcher, fourth generation cidermaker, says: “This is a favourite of us all at Thatchers, with Rascal having enjoyed a loyal following over many years. It’s a premium cider that offers complexity within its bittersweet character. At 4.5% it’s refreshing, boldly bittersweet yet surprisingly smooth with no challenging dryness. It presents the drinker with characterful apple cider and a roguish depth, for those who are looking for something different and away from the mainstream.
“This is a quirky brand that we believe will suit outlets looking for a premium cider that’s a little different – but comes with the credibility of Thatchers behind it.”
For more details, go to www.thatcherscider.co.uk or call 01934 822862.
Drury adds four new flavours
The Drury Tea & Coffee Company is introducing four new varieties to its range of pyramid tea bags. Decaffeinated Earl Grey, Orange Blossom Oolong, Coconut & Turmeric and Cacao & Ginger brings the total number of varieties to 35.
Each pyramid bag us made using biodegradable teabag mesh and they come packaged with an art deco style illustration.
All four new varieties are available in bulk catering packs of 100 from £16.20. Go to www.drurypyramids.com for more details.
St Austell announce next CEO
Kevin Georgel, current CEO of Admiral Taverns, will be St Austell Brewery’s next chief executive when current CEO James Staughton retires in January 2020.
Georgel, a non-executive Board member at St Austell Brewery for four years, has announced his decision to step down from his five-year tenure at Admiral Taverns.
Chairman of St Austell Brewery, Will Michelmore said: “Kevin’s skills, experience and values are a perfect fit for our company, our culture and for the customers we serve so we are all delighted about his appointment and look forward to welcoming him to the business.
“Whilst we are fleet of foot and adapt to changing market opportunities, St Austell Brewery is proud to take a long-term view and I am pleased that today’s announcement of both Kevin and James’ plans will enable a smooth handover of this key role from January 2020.”
Kevin Georgel, said: “I have known and admired St Austell Brewery, and more recently Bath Ales for a long time. As a non-executive director, I have developed a deeper understanding and appreciation of the business, its people and customers and I am thrilled to have been asked to succeed James in 2020. I am enormously conscious and respectful of the values and history of this great company and feel privileged to have been given the opportunity to join the business at this exciting time.”
James Staughton, who will the on the honorary role of President of the Company when he steps down as CEO, commented: “As one of Walter Hicks’ great-great-grandsons it has been a huge privilege and honour to have served this very special family business for 40 years and played my part in helping it grow into the remarkable company it is today. Having reached the age of 60 I have decided 2020 will be the right time to stand down and to pass on the baton to the capable hands of Kevin Georgel.”
New owners to raise profile of ‘forgotten gem’
The new owners of Burleigh Court Hotel at Minchinhampton, on the edge of the Cotswolds, are aiming to add a ‘splash of luxury’ to the property.
Management consultants Corinna and James Rae have partnered with Simon Austin, formerly with the Royal Crescent Hotel in Bath, to buy the Georgian hotel off an asking price of £1.9 million in a deal brokered by Colliers International.
Corinna Rae said: “We promise a haven of heaven with captivating warmth and a splash of luxury served by a highly skilled team. The three of us share a great passion for hospitality and knowledge of what good hosting looks and feels like. At Burleigh Court we now have the opportunity to create a place of intimate hospitality that will be truly special.”
Peter Brunt, a hotels director at Colliers International, said: “It is quite rare to be able to offer a small country house hotel in the Cotswolds to the market and, predictably, interest levels were strong. The successful sale has left a raft of disappointed would-be purchasers.
“Honey pot locations such as the Cotswolds do seem immune to any negativity with the region being targeted by buyers as a copper-bottomed location in which to trade leading to significant market activity.
“Our clients owned Burleigh Court for the past 15 years and ran the business under management, but with a young family to look after the decision was taken to sell the hotel.”
‘Branding Unwrapped’ Workshop-Part 2 by Food Drink Devon
25th April 2019
Exeter Golf and Country Club
“How do you persuade your consumers to believe that your product, farm shop, cookery school, restaurant or café is the bee’s knees? In a follow up to last September’s Branding Unwrapped workshop, we will delve deeper into this key business area.”
Price: Members – £15 | Non-Members – £30 (Plus VAT) to include breakfast buffet
For more information and to book, please visit – https://www.eventbrite.co.uk/e/branding-unwrapped-breakfast-workshop-part-two-tickets-59037840771