Welcome to Rise & Shine
If you have any news about your business you’d like to see here, including recruitment, please contact our News Editor, Carolyn Moss, at [email protected] or call her on 01305 575155. Follow us on Twitter @BreadButterNews for updates.
Robin Alway
Editorial Director
INDUSTRY NEWS
Sharp’s drop the temperature of Doom Bar
Cornwall-based Sharp’s Brewery have been conducting trials of Doom Bar Extra Chilled, a chilled version of the UK’s favourite cask ale. Served in addition to the standard ale, Sharp’s say it will “cater to the 70 percent of cask consumers who have said they want cask ale served cooler than the recommended cellar temperature… It has been developed to appeal to younger drinkers, who have shied away from cask ale, often perceiving it as warm, flat beer.”
Doom Bar Extra Chilled will be served at eight degrees, the same temperature as premium lager. It will be dispensed from the same cask as the standard ale allowing pubs to offer more choice while minimising waste.
James Nicholls, Senior Brand Manager at Sharp’s Brewery said: “Doom Bar Extra Chilled is an exciting opportunity for us to respond to changing consumer trends, and appeal to both traditional ale drinkers as well as new audiences. Cask is an iconic part of the Great British Pub and it is worth more than gin and golden/dark rum combined. We want to turn the current perception on its head, challenging understanding and ensuring consistent quality. Our position as the market leader and unique insights allows us to innovate with our leading products to meet new demands, without compromising on our quality and consistency.”
Doom Bar is the number one cask ale brand and “continues to buck the cask ale trend, growing in both volume and value against a background of category decline as reported in the 2018/2019 Cask Report” according to the brewer. Data from CGA has shown that over the last five years, cask ale sales volumes declined by 20 percent, just over twice the rate of the overall beer category.
Doom Bar Extra Chilled has already appeared on the bar alongside Doom Bar at normal temperature in eight Cornish trial outlets including The Mariners in Rock and The Old Inn in St Breward. Sharp’s say they are planning to increase the number of trial outlets to fully evaluate consumer reaction, category and brand benefits.
South West Michelin stars
Three new South West restaurants received Michelin stars at the launch of the 2019 Guide for Great Britain and Ireland.
Among the 21 new one-stars awarded were Bulrush in Bristol, Bath’s The Olive Tree and Gidleigh Park in Devon. There are now 155 one Michelin star, 20 two-star and five three-star restaurants in the guide.
Restaurants in the South West that retained their one star include Casamia, Paco Tapas and Wilk’s, in Bristol; Restaurant Hywel Jones by Lucknam in Bath; the Pony & Trap in Chew Magna; Red Lion Freehouse and The Dining Room in Wiltshire; Thomas Carr @ The Olive Room, Masons Arms Knowstone, Lympstone Manor and Elephant, Torquay, in Devon; Paul Ainsworth at No. 6 Padstow, Outlaw’s Fish Kitchen Port Isaac and Driftwood Portscatho in Cornwall. Le Champignon Sauvage in Cheltenham moved from two to one star while Harrow at Little Bedwyn, Wiltshire, did not retain its one star.
St Austell pull the perfect pint
The perfect pint has a 9mm head and should be drunk at 5.30pm on a Saturday afternoon according to a study commissioned by Proper Job IPA to mark Cask Ale Week.
The survey also found that 43 percent of British beer fans want to be on friendly terms with the bar staff, the ideal pint should be accompanied by a packet of crisps and with no mobile devices in sight.
45 percent described a pint as vital to Britain, claiming it was part of the country’s national character. Yet 23 percent of Brits said they hardly ever drink a faultless pint, with almost a third (32 percent) claiming that the temperature is always wrong. Nearly three in ten (29 percent) claim loud music always ruins their drinking experience and 38 percent say that their pints are spoilt by being served in dirty glasses. Just over a quarter of Brits (26 percent) complain that many pubs and bars offer a poor selection of beers and four in ten bemoan the cost of a pint.
A spokesman from Proper Job said: “At Proper Job we believe that everything should be proper, and for Cask Ale Week we wanted to find out what British beer aficionados say makes a proper pint. Our research reveals that there are many important factors – ranging from who you’re drinking it with, where you’re drinking it and at what time of the day.”
Renowned beer writer, Roger Protz said: “In Britain, beer is so much more than just a drink. It’s about the overall experience – good taste, ideally suited food pairings, served in proper pubs by landlords who are obsessed with beer quality and doing things the right way when it comes to the conditioning. There are many things to consider when it comes to the essential ingredients of a perfect pint. It’s reassuring to see that Brits are more passionate than ever about the doing things properly when it comes to enjoying beer.”
Ideal Collection launch café events venue
The Hampshire based pub and restaurant group, Ideal Collection, are opening a new venue this December – Kimbridge Barn in Romsey.
The new tea room, café and events space will join their collection of five sites in Hampshire and the West Sussex coast and represents a £300,000 investment.
Ideal Collection see is as “perfect for dream weddings, special birthdays and large corporate functions” as well as a place to meet “friends and family for breakfast, brunch and afternoon tea”.
The food will be developed by the group’s executive chef James Durrant, winner of the Great British Menu 2014.
Matthew Boyle, Ideal Collection’s founder, said “We’re approaching our 15th year as a business so we’re incredibly excited to be adding Kimbridge Barn to our portfolio. We receive a lot of enquiries from our customers about event spaces so to be able to now accommodate large party sizes to host special occasions, corporate events and now weddings is really special.” He added, “Not only can our customers enjoy every day dining at our venues but life-changing special occasions.”
FOOD & DRINK NEWS
St Peter’s new beer is a No Brainer
Suffolk brewery, St Peter’s, is launching No Brainer, a new seasonal cask ale for October.
The 4.4% ABV pale ale is being brewed in a small quantity as an exclusive new pint for landlords to offer to their customers.
Vanessa Gosling at St Peter’s Brewery said: “Our new ‘No Brainer’ cask ale is a full-bodied pale ale with a fruity aroma, subtle citrus taste and a delicious hoppy finish. We will do just one brew of this beer this autumn, so when it’s gone, it’s gone. This gives our landlords something new to shout about and to offer regular customers who want to try a different pint.”
For more information visit www.stpetersbrewery.co.uk
Westaway Sausages ditch plastic trays
Sausage producer Westaway are replacing the plastic trays their 400g sausage packs come in for biodegradable cardboard. They say this will save a “minimum of 1800 wheelie bins of black plastic going to landfill,” adding “Reducing the amount of plastic packaging we use is not just consumer-led, but company led. We believe we must act to protect the countryside in which we have built our brand. We have now moved on to exploring how we can repackage our 900g products to the same effect.”
EQUIPMENT NEWS
FEM launches new food transportation system
The new Cambro Pro Cart Ultra, supplied by FEM, allows hot and cold food to be transported in one cart.
Available in electric and non-electric models, it has the capacity for up to 20 GM 1/1 food pans, fourteen baking trays, fourteen large pizza boxes or fourteen full-size sheet pans.
Constructed from polyethylene, it has a gasket-free quick-close magnetic door for maximum temperature retention.
The electric models operate either as hot cupboards or fridges, available with a choice of double hot or double cold compartments, or the combination of one hot and one cold compartment. Food can be kept hot safely between 65°C and 74°C, or cold from 0.3°C to 4.4°C.
Listed prices start at £5,250 for the non-electric model and £7,100 for electric models.
For more information and details of local stockists call FEM on +44 (0) 1355 244111 or visit www.fem.co.uk
Williams launch greenest ever merchandiser
Williams Refrigeration have launched the G Series, its most energy efficient mulitdeck merchandiser yet.
The G series use a hydrocarbon refrigerant as standard, which helps to reduce energy consumption and has a low Global Warming Potential and zero Ozone Depletion Potential. Each unit uses a refrigerant charge of less than 150g, which removes the need for site inspections.
Other energy saving features include low energy fans and LED strip lights, as well as Williams’ aerofin ticket strips that stop cold air escaping when the door is opened.
Williams say these features deliver a combined energy saving of over 20% compared to other traditional open-fronted merchandisers.
For more details, visit www.williams-refrigeration.co.uk.
APPOINTMENTS
New GM for Charingworth Manor
Charingworth Manor in the Cotswolds has announced the appointment of Anna Asimakopoulou as its new general manager.
She has previously worked at four- and five-star boutique hotels in Cotswold and Worcester, been a rooms division manager at Accor and operations manager at the Intercontinental Hotel Group.
Originally from Greece, Asimakopoulou has a degree in hospitality management and speaks six languages. She said: “We have excellent teams throughout the hotel, and our reputation for dinner and afternoon teas is well known. I want to grow this reputation to attract more people to visit for lunch – we have wonderful gardens with incredible views over five counties which make the perfect setting for a bite to eat.”
PROPERTY NEWS
Devon B&B for sale
A refurbished B&B with panoramic views over Tavistock is on the market at £670,000 for the freehold.
Rockmount has six letting rooms and is just outside the Dartmoor National Park on the A386 and is around 15 miles from Plymouth.
Ed Jefferson from Colliers International’s Hotels team said: “Rockmount is a profitable, owner-operator business which achieved a listing in the 2018 Michelin Guide. It has six stunning letting rooms, one of which is a separate, self-contained apartment adjacent to the main house. There is also an excellent one-bedroom apartment for the owners. The whole property is beautifully appointed.”
INDUSTRY EVENTS
October
Weymouth Guest House Owners Meet & Mingle Networking Event with Natwest
11th October 2018 – 2pm – 4pm
The Leam Hotel, Weymouth. Dorset
Join us and your fellow Weymouth guest house owners to pick up some top tips from colleagues and professionals. This is a free event, open to all regardless of your banking arrangements. The event will include a presentation with a Q & A session from:
David Potter – Dorset Councils Partnership
Simon Barrett – NatWest Business Banking
To register, please visit https://www.eventbrite.co.uk/e/weymouth-guest-house-owners-meet-mingle-natwestboost-tickets-48954668732?utm_term=eventurl_text
Caffè Culture Show 2018
16th – 17th October 2018
Business Design Centre, London
“Now in its 12th year, Caffè Culture 2018 has established itself as the leading trade-only event for the UK’s café and coffee bar industry.”
https://www.caffecultureshow.com/
Independent Hotel Show
16th – 17th October 2018
Olympia, London
“The show presents a collection of over 300 innovative product and service providers from across the hotel supply chain.”
https://www.independenthotelshow.co.uk/
SALSA HACCP Level 2 Training Course for Breweries
23rd October 2018
Hanlon’s Brewery, Newton St Cyres, Exeter EX5 5AE
“Understanding HACCP is essential for producing safe products and becoming SALSA Approved. Developed especially for and dedicated to micro-breweries, this full day, practical and interactive course is aimed at those responsible for the development and application of HACCP.”
To book, please visit https://www.salsafood.co.uk/shared/index.php?p=17
Food & Drink Business Workshop – Strategies for a Successful Food Business
30th October, 2018 9:30am – 1:30pm
Dartington Hall, Totnes TQ9 6EL
This workshop is tailored to food & drink producers; practical ways to manage the balance between sales, marketing and finance to ensure profitable growth. The event will include presentations from Dartington’s own Barbara King who has a wealth of experience as a retailer and Victoria Townsend, Head of Retail Innovation at Bidfresh.
To book, please visit https://www.eventbrite.co.uk/e/food-for-thought-a-workshop-for-food-drink-businesses-tickets-46400444980
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