Tag Archives: Pubs
Producers across the country are embracing local and organic ingredients and eco-friendly manufacturing methods, and Gloucestershire food producers are no different. Snuggled in the heart of England, Gloucestershire boasts a food heritage that goes back centuries.
Simon Weaver’s Cotswold Organic Dairy produces some amazingly creamy and award-winning cheeses. The company farms organically in the Cotswolds at Kirkham Farm where Fresian cows feed on organically grown grass. The milk travels a mere five metres to the creamery every morning where expert cheesemakers turn it into a delicious range of artisan products.
Choose from Organic Cotswold Brie, Blue-Veined Brie or Herb Brie. Importantly, the farm encourages and promotes wildlife with no artificial fertilisers or chemicals used to grow crops, and the creamery itself is powered using renewable energy sources.
Jess’s Ladies produces milk, cream and yoghurt and is run by the Vaughan family who milk 80 cows on a farm. The cows (the Ladies) produce un-homogenised, pasteurised milk on site. This is taken straight to local shelves to ensure the best possible flavour. Each lady is known by name and milked personally. As the milk is not homogenised, the milk retains its natural composition. The most recent addition to the menu is luxurious natural yoghurt, made by hand.
The Cotswold Farmer has been part of the local food community since the 1970s, priding itself on environmental responsibility. The company has sustained a well-deserved reputation for its sausages, using a mixture of ingredients and recipes. Toulouse Style pork sausages, Italian Style, Spicy Spanish Style, Cotswold Herb Garden Style are all on the menu. Their ingredients include red wine, garlic, toasted fennel seeds and traditional Italian and Spanish herbs and spices.
Also on offer are Cotswold Gluten Free pork sausages and as alternatives to pork, venison sausages and St Georges beef sausages. The pigs are bred and reared on the family farm in the North Cotswolds.
Acres of Orchards
Another of Gloucestershire food producers is Day’s Cottage. It has over 20 acres of orchards to help the company produce award-winning apple juice for more than 20 years. Pure apple juice, cider and perry are all manufactured using traditional methods and apples from traditional, mature orchards in Gloucestershire.
No additives or preservatives are used in manufacture. The juice of over 1kg of fresh fruit fills each 75cl bottle. The orchards are all free from sprays, chemicals or artificial fertilisers. The ciders and perry are fermented and matured in oak barrels. Only old varieties are used, such as Morgan Sweet and Foxwhelp apples and Brown Bess and Blakeney Red pears.
Ethical Addictions based in Kingsholm, Gloucester, is a small family company that sources high quality coffee buying direct from the growers. The coffee comes from villages in Brazil and Tanzania. Products include the Grizzly Bear Ethical Coffee Blend and shade grown coffee.
Finally if you’re after raw coconut oil why not try out Bula Batiki which works with Fijian islanders directly to ensure their communities benefit.
Proving once again that there are some unusual as well as mainstream food producers in the counties served by AC Services (Southern).
What happens to a Rational oven when you leave it outside over Christmas? Simple, AC Services comes along, picks it up and repairs it! That is what happened to Nick Beardsley, joint owner of the Cotswold Food Club. Nick runs the Old Fleece, the Old Lodge, Fostons Ash and the Britannia, all pubs located around the Cotswold area.
Due to a major power surge just before Christmas, the main motherboard on the SCC WE 101 electric Rational oven at the Old Fleece was damaged and the chefs were unable to use the appliance.
Being a critical piece of equipment over that period, Nick had no choice but to replace his prized oven with a temporary one which led to the Rational oven being left outside. A quick call to AC Services and the engineers turned up to assess the situation.
“We assumed that the cold and the outside environment would have damaged the oven beyond repair but as it turned out, the engineers were quite happy to take it away.
We were delighted when we were told that it could be repaired and we could have it back,” explains Nick. “It was even better news for our chef who had been moaning about the quality of the replacement being inferior to the Rational model.”
The Old Fleece
The family-run venue is located between Stroud and Nailsworth and is a 250 year-old former coaching inn. It has been run by the Beardsley family for 25 years and Nick’s son, who was actually born in the Old Fleece, has recently taken over as manager.
The pub caters for numerous events, from staff parties to corporate lunches with chef, Aurel serving up a variety of food either from a set menu or bespoke. He is particularly noted for his Sunday roasts with the pub full at the weekend with hungry customers eager to try his food.
All pubs and hotel belonging to the Cotswold Food Club are set in historic buildings offering high quality, locally sourced food and drink in a relaxed and friendly environment. The group’s own farm in Woodchester supplies a limited amount of lamb and Gloucester Old Spot pork and venison, supplemented from farms in Gloucestershire, therefore offering only traceable, free-range meat.
“We were so pleased to get our oven back in perfect working order,” concludes Nick. “However, we were more impressed with the service offered by AC Services.
Unlike our previous maintenance contractors, the company turned up with everything on the van that might be required to repair the oven and then took it away when it was clear that it needed attention.
We have an adhoc contract with the company so we just paid for a single call out and we are extremely happy with the outcome.”
If you require information about our services and maintenance packages, call AC Services (Southern) on 01454 322222.
The Westpoint Exhibition Centre in Exeter was the setting for the 2018 Source Trade Show which took place on 6 and 7 February. This prestigious show gave visitors the opportunity to escape the big cities, where the majority of trade shows take place, and travel to the beautiful West Country and the historic city of Exeter.
The 2018 Source Trade Show was exactly as described. A venue that allows owners and managers the opportunity to source whatever they need for their premises, whether it be food ingredients, staff or equipment. As with previous shows, representatives from the pub and bar industry, the public sector including schools and hospitals, supermarkets, hotels and farm shops attended the Show.
Food and Other Stuff
Over 250 exhibitors from Taste of the West, the South West, and beyond also attended the show. 17 newcomers all from the South West exhibited at a trade show for the very first time. 83 companies also braved Source for the first time. Exhibitors comprised key South West, UK and international food and drink producers, as well as service providers.
Newcomers are more than welcome at the Source Show as the organisers explain. “We offer them special rates, or a leg up as it were…one of the biggest challenges new companies have is actually getting their products to market and the Source also connects them with distributors, who in turn get the chance to add exiting new products to their ranges.”
Visitors were able to source more unusual local products and meet face-to-face with local producers and learn the provenance of their products. The organisers wanted to present the show on all sensory platforms – taste, smell, presentation, packaging, a feat they managed admirably. Food was not the only attraction. Visitors also took advantage of other goods on display from kitchen equipment, EPoS systems, uniforms and tableware.
The Demonstration Kitchen was a huge and popular success, boasting “inspirational chefs, masterclasses, talks and more!” Perhaps the most popular area was the artisan section. But there was a massive presence from local, regional and national manufacturers and regional food and drink producers.
Some of the most popular producers included ice-cream makers, Dartington Dairy . It uses sustainable farming practices and innovation to produce their range of goats’ milk ice-creams. Their latest offering is Kefir, a super tasty cultured goats’ milk drink.
Healthy Recipes Ltd introduced MezzeSoul, a fresh pomegranate juice sauce brand which brings the heat, warmth and soul of the Mediterranean into the UK. JEAM Super Mixes is a range of award-winning, nutrient rich organic bread mixes, organic, nutrient rich and delicious. The chosen ingredients are sourced extremely carefully and are all tested thoroughly before committing to production.
And of course we should mention Rational UK. They were showing off the latest advances in their Rational oven range at the 2018 Source Trade Show.
The next year’s show is already under planning. To book your place, visit the Source Trade Show website.
In 2017, 67% of PUB17 visitors were either owner, director or manager level. While 86% of visitors claimed direct purchasing authority.
So when the doors opened last week, there were high expectations for 5000+ visitors from across the pub industry for PUB18.
The show is the only one dedicated to the UK pub industry. Since its inception in 2015, it is the perfect opportunity to meet with suppliers and learn about current and future industry issues.
New and Old
PUB18 featured some familiar favourite titbits, including the WSET Taste Table, which offered hands-on tastings. Also returning was the Pub Garden, an ideal spot to meet and network with those in the industry.
New for 2018 was the Pub Trends theatre, set to highlight what your pub must stock for the coming year. Also debuting was the New Brew Area, where the newest drinks and innovations were on show.
The seminars and talks were extremely well attended and offered real insight into improving trade and turnover. The PUB18 ‘Debate: Reasons to be Cheerful’ set out the challenges the pub industry faces in 2018. A panel of senior figures looked at the current climate in the sector, and suggested areas where operators need to focus their energies.
Leading chefs and operators then shared their ideas in the ‘Specials Board Standout: Driving your food offer forward’. Here, suggestions included how to make a pub’s food business stand out from the crowd and how to maintain and drive profitability in a world of rapidly increasing food costs.
Food and Drink
Millennials featured in an intriguing talk entitled ‘Last Orders at the bar? – Turning Millennials back onto the on-trade.’ Statistics suggest that millennials are abandoning the century-old tradition of going down the pub. Multiply UK has created a report titled ‘The Millennial Hangover – Why generation Y is not getting on with the on trade‘ which formed part of this interesting presentation.
The questions posed were simple: “why are bar visits and alcohol consumption on a sharp decline among younger audiences? Who are these Millennials, and what do they value? Most importantly, what can brands and businesses do to target this reluctant yet strategically crucial audience?” The debate raged about how to entice Millennials back!
According to the Beer & Cider Academy, “any day of the year is a day for beer and the different seasons offer an opportunity to showcase the myriad hues, flavours and characteristics of the nation’s favourite alcoholic beverage.” Hence the ‘Taste of Summer’ showcased the beer styles synonymous with the summer months and suggested complimentary food choices.
Finally, CAMRA Good Beer Guide’s Roger Protz suggested how to use the industry traditions to harness the 13M foreign tourists who visit UK pubs annually!
All in all, there was plenty of food for thought and the organisers and visitors were delighted with the outcome. PUB19 takes place 5-6 February 2019 at Olympia London so make sure you book a place for next year.
Entering its 30th year of exhibiting, The Restaurant Show 2017 is an eminent trade event catering to those owning, operating and working in restaurants, hotels, bars, pubs and other hospitality establishments throughout the UK.
Incorporating Bar & Pub, Conscious Hospitality and Catering Equipment Expo, the Restaurant Show 2017 featured over 450 suppliers. All offering products, ideas and networking opportunities for anyone involved in the industry.
There was plenty to keep everyone entertained and informed. It included live events, with culinary demonstrations, premier competitions and seminars addressing key industry trends, innovations and new talent.
The Show provided a daily Business Insights session. Here leading industry experts discussed the latest industry news, trends and controversial issues. These included how pubs can continue to stay relevant in the face of changing consumer behaviour.
There were also talks on wine tasting, serving tea and coffee, food presentation and the rise of the flexitarian. This is a cross between veggie lovers and carnivores who choose vegetable-based dishes mid-week and save sustainably-produced high quality meat for special occasions.
Bar & Pub Show
The Bar & Pub Show also hosted seminars with the focus on getting the most profit from serving drinks. Topics ranged from sake to cocktails. Did you know that 9.2 million consumers regularly choose cocktails at the bar making it a £499m category?
There was also a discussion on raising the bar with premiumisation. This is catering for young people, who simply don’t drink like we used to. Thus they are looking for more than just a cheap pub or bar.
Rob Fink, Founder of Big Drop Brewing explained that “more and more adults are moderating their alcohol consumption… including the 18-24 age group, in which 1 in 5 are teetotal, so pubs and bars have to adapt to stay relevant. But whilst people…are also being more demanding about their choice of drink and craft beers have been instrumental in making people think differently and expect more from their beer.”
Restaurant Show 2017 Awards
The Restaurant Show also hosted the National Chef of the Year and The Young National Chef of the Year competition. These have been running since 1972 and are considered the UK’s most respected and sought-after culinary titles.
After a two-hour cook-off in front of a packed audience The National Chef of the Year 2018 was awarded to Luke Selby for his starter of sea vegetable minestrone, mussels and farfalle pasta with a poached scallop, British caviar and a lemongrass scented buttermilk sauce. His main course was roasted fallow deer, blackberry, celeriac, sprouts and bacon served with a venison sauce finished with chocolate. And for dessert warm walnut almondine, ginger infused bramley purée, caramelised cox apple filled with apple compote with cinnamon and ginger ice cream.
Other competitions included the UK Pastry Open and Kikkoman Masters. While three Compass Chef of the Year events focused on apprentice, junior and senior chefs.
The Restaurant Show 2017 lived up to all expectations. The industry is expanding and adapting constantly to changes in legislation, governmental policies and the impact of Brexit. This Show gave visitors and exhibitors the ideal opportunity to discuss issues relevant to the future of the hospitality industries under Olympia’s roof
As the gateway to South West England, the region has much to offer in terms of fruit, vegetables, meat, poultry and fish.
Powells of Olveston is located in South Gloucestershire and is passionate about the produce it sells, and with good reason.
Powells sources all of its produce locally and ethically, working closely with local farmers and fishermen. This enables it to guarantee traceability on all meat and fish and ensure it is of the highest quality. The company offers lamb, pork (including sausages), chicken, duck, beef and line caught and dayboat caught fish.
It is the fish for which Powells is renowned. It’s wet fish includes cod, bass, dover and lemon sole, pollack, halibut and haddock. While the oily fish includes mackerel, salmon, trout, sardines, herrings and whitebait.
Another company that is making its mark in Bristol is Plough to Plate. Launched in 2003 Plough to Plate has built a superb reputation. So it is known for “sourcing the finest hand crafted and artisan products and supplying them to discerning chefs and specialist retailers throughout the region”.
Plough to Plate offers everything from micro-brewery beers, award-winning cheeses, hand raised pork pies, authentic charcuterie, slow risen breads and artisan chocolates. Billed as “an encyclopedia of regional fine food”, the company also sources unusual or exotic items. These include fresh truffles or a 25-year old DOCG balsamic vinegar.
Arthur David promises food with service! Founded in 1962, the company now grows its own produce, often supplying products unavailable at market. Fruit is succulent, such as red skinned Victoria plums as well as Muscat grapes, Discovery apples, English Somerset cobnuts. While vegetables available include baby leeks, baby carrots, baby turnips and all the coloured baby beets. More unusual vegetables include new season coloured carrots in purple, white and yellow, along with a range of purple and orange cauliflowers.
Another of the farm producers is Frocester Fayre Farm Shop. It has an abundance of meat, from Welsh Black and Aberdeen Angus cattle reared at Church Farm. All cattle are fed on a diet of grass, silage and barley, all grown on the farm. 150 hens and 20 ducks supply the shop and kitchen with eggs.
The owners butcher and sell all the meat in the shop. With the pork and lamb left to hang for a week, whilst the beef is hung for a minimum of three weeks. From this meat come delicious sausages, burgers, meat products and delicious faggots, all made in the farm shop’s kitchen.
Frocester aims to “use as many local ingredients as we can keeping ‘food miles’ and our ‘carbon footprint’ to a minimum. We are a genuine family business and our aim is to give all our customers excellent quality food at affordable prices”.
Finally, Jekka’s Herb Farm farm boasts the largest collection of culinary herbs in the UK. Jekka’s Herbetum was created in the grounds of the farm in 2013. It is a gastronomic delight for anyone interested in good food containing over 300 culinary herbs carefully planted in raised beds.
Recent research has suggested that the sector’s workforce could begin to drop by 2021. Given that the industry employs almost 10% of the entire UK workforce and since the economic crisis has grown its contribution to the economy faster than any other sector, it is a valid concern.
Currently, hospitality is the sixth largest contributor to export earnings and fourth largest employer, accounting for 4.49 million people or 10% of the workforce and over 180,000 businesses.
EU Workers and a Booming Market
The sector’s economic contribution could now decrease due to cost pressures from wages and business rates together with the labour squeeze. Figures show that around 65,000 hospitality staff come from EU workers. If this workforce is unavailable then labour productivity will cease to improve and will remain at 2016 levels. The report suggests a “1% fall in the number of people directly employed in the sector compared to 2016 to 3.17m, with the economic contribution the sector makes also starting to fall from its current level of £73bn.”
It’s not all bad news: the hotel industry has been booming . London is predicted to be at 80% occupancy by the end of the year, with average room prices reaching £142 and 8,000 new rooms in the pipeline. ‘Staycationers’ are being credited with a rise in regional travel, with more domestic visitors travelling around the UK.
To fill the potential labour force gap, plans are already in place. According to Ufi Ibrahim, Chief Executive of the British Hospitality Association, “over 700,000 Europeans work in hospitality and tourism and although we are determined to rely less on EU service workers over the coming years it will take time. The industry would need to recruit an additional 65,000 UK workers each year in addition to the ongoing recruitment of 200,000 workers to replace churn and to power growth.”
Filling the Void
The BHA is calling for a detailed study by the Migration Advisory Committee on behalf of the government on the number of visas. This should cover “all strategically important sectors including hospitality and tourism, the fourth largest industry in the UK. Britain needs services workers as well as scientists and engineers.”
However, the Office for National Statistics reported an increase of 13.6% since last year in the number of 16-24 year-olds not in education, employment or training (NEET). This, according to the BHA is a labour force! And it’s not the only sector of society that has potential. “[Our] strategy focuses on three main sections of the populations – the unemployed, returners to the labour market such as older people, and the next generation. So far our industry has delivered 67,000 apprenticeships, work experiences, and career opportunities through the BHA’s Big Hospitality Conversation for Britain’s young people,” continues Ufi Ibrahim.
The hotel and hospitality industry offers a massive opportunity for those who are unemployed, looking to enter the workplace or who want a career change, from front of house to backroom staff to kitchen operatives. Calls for government to enhance and promote those opportunities are welcomed by all to ensure we have the hospitality staff we need.
The sudden currency depreciation triggered by the June 2016 decision brought sterling to its lowest level against the dollar for over 30 years. As a result, July 2016 was a record month for inbound visits from EU countries with 2.3 million visits, 3% up on last year. And the trend has continued.
According to forecasts, inbound tourism in Britain will continue to be the fastest growing tourism sector. International visitors are expected to grow by over 6% a year in comparison with domestic spending by UK residents at just over 3%.
In 2016, 37.6 million overseas visitors came to the UK in 2016 spending £22.5 billion. These record breaking figures represent a 4% increase in volume compared with 2015. It gets even better when compared with figures just released, that overseas residents made 3.7 million visits to the UK in April 2017, an increase of 19% when compared with April 2016.
Where Do They Come From?
France, USA and Germany were the top three countries in terms of number of visits to the UK accounting for 39% of visits. Inbound visitor spend was highest in London with 53%, the rest of England 35%, Scotland 8% and Wales 2%.
Visitors from the USA spent £3bn in Britain for the first time, while visits from China, the world’s largest outbound market, increased by 46%, with spending up 18%. According to a report in the Guardian, “UK hotel chains have reported a leap in tourist spending since the vote, while the home lettings website Airbnb said its UK-listed properties welcomed 1.6 million guests between June and August .”
Where Do They Go?
For the tenth year in a row, the most popular British tourism attraction was the British Museum with 6,420,395 visitors in 2016. Outside of London, the most popular attraction last year has surprised many, with Chester Zoo attracting more visitors than the likes of Stonehenge and Edinburgh Castle.
The Tate Modern increased its popularity, due mainly to the new 10-storey extension which was opened in 2016, leading to an increase of 24% of visitors on the previous year. In 2016, 1.38 million people visited Stonehenge.
In employment terms, tourism has consistently been the fastest growing sector in the UK, and forecasts indicate that by 2025, the industry will be worth over £257 billion. It supports almost 3.8 million jobs, which is around 11% of the total UK number. This is excellent news for an industry that has been beset with difficulties, not least the terrorism acts that have threatened to destabilise travel and tourism.
The UK has always had a massive tourism potential, and has been exploiting this potential overseas. Post Brexit and the decline of the pound, it is now cheaper to come to the UK than ever before and people are taking advantage. For those businesses involved in tourism in Britain, there has never been a better time to capitalise on an enthusiastic and lucrative market.
They may not draw the same crowds as the winter sports, but there now seems to be an explosion of cricket with the Champions Trophy. But more importantly it’s the start of the ICC Women’s Cricket World Cup taking place between 24 June and 23 July and which is attracting great excitement.
Hosted by both England and Wales, the 2017 Women’s Cricket World Cup is an international women’s cricket tournament which has been going for 11 years. It is the third time it has been held in England (after the 1973 and 1993 tournaments), both of which England won. No pressure there then…
Eight teams have qualified to participate in the tournament: Australia, England, New Zealand, West Indies, India, South Africa, Sri Lanka and Pakistan. Lord’s will host the final, and other matches will be played at the home grounds of Derbyshire, Leicestershire, Somerset and Gloucestershire.
Good news for cricket fans: the ICC announced that 10 games will be shown live on television, while the remaining 21 matches will be streamed live via the ICC website.
For those who are unfamiliar with women’s cricket, it may surprise you to learn that the ICC Women’s Cricket World Cup is the oldest and most prestigious international women’s cricket tournament in the world.
It was first held in 1973 two years before the inaugural men’s tournament. Since 2005, it has held a regular four-year slot. However, the international scene originally stretches back to 1934, when a party from England toured Australia and New Zealand and won.
To date, ten World Cups have been played in five different countries with Australia winning six titles and England three .
Where and When
The timetable for the qualifying matches is as follows:
- 24 June: England v India, County Ground, Derby
- 24 June: New Zealand v Sri Lanka, Bristol County Ground, Bristol
- 25 June: Pakistan v South Africa, Grace Road, Leicester
- 26 June: Australia v West Indies, County Ground, Taunton
- 27 June: England v Pakistan, Grace Road, Leicester
- 28 June: South Africa v New Zealand, County Ground, Derby
- 29 June: Sri Lanka v Australia, Bristol County Ground, Bristol
- 29 June: West Indies v India, County Ground, Taunton
- 2 July: Australia v New Zealand, Bristol County Ground, Bristol
- 2 July: India v Pakistan, County Ground, Derby
- 2 July: South Africa v West Indies, Grace Road, Leicester
- 2 July: England v Sri Lanka, County Ground, Taunton
- 5 July: England v South Africa, Bristol County Ground, Bristol
- 5 July: Sri Lanka v India, County Ground, Derby
- 5 July: Pakistan v Australia, Grace Road, Leicester
- 6 July: New Zealand v West Indies, County Ground, Taunton
- 8 July: South Africa v India, Grace Road, Leicester
- 8 July: New Zealand v Pakistan, County Ground, Taunton
- 9 July: England v Australia, Bristol County Ground, Bristol
- 9 July: West Indies v Sri Lanka, County Ground, Derby
- 11 July: West Indies v Pakistan, Grace Road, Leicester
- 12 July: Australia v India, Bristol County Ground, Bristol
- 12 July: England v New Zealand, County Ground, Derby
- 12 July: Sri Lanka v South Africa, County Ground, Taunton
- 15 July: England v West Indies, Bristol County Ground, Bristol
- 15 July: India v New Zealand, County Ground, Derby
- 15 July: Pakistan v Sri Lanka, Grace Road, Leicester
- 15 July: South Africa v Australia, County Ground, Taunton
The final will be held at Lord’s on 23 July.
The Women’s Cricket World Cup provides an opportunity for most catering businesses to run slightly different events than those for other sporting tournaments as it spotlights women’s sport. Given women’s sport is growing faster than men and the South West England focus of these matches it would be silly to miss out.
Here’s a little known fact. The great British pub actually started life as an Italian wine bar dating back almost 2,000 years! The invading Roman army in 43 AD brought us Roman pubs known as tabernae. Initially selling wine, these tabernae were built alongside Roman roads and in towns to help quench the thirst of the legionary troops.
Local people however, started to stock tabernae with ale, the native British brew and tabernae quickly became taverns. And taverns became inns, inns became public houses and the pub was born.
Today the British pub sector is huge with over 80% of pubs (nearly 50,000 outlets) independent small businesses. According to a recent report, the industry employs almost 900,000 people. While the number of jobs has increased by 29,000 from the previous year. Investment in the industry is 40% higher. Up from £1.2 billion in 2015 to £2 billion in 2016. Brewing alone sustains over 100,000 jobs.
Conditions have improved slightly over the past five years. This is driven by a stronger consumer backdrop and one-off sporting events which have accelerated sales. However, high operating costs and legislative barriers are constantly holding many operators back. Industry value added, which measures the industry’s contribution to the overall economy, is anticipated to grow at a compound annual rate of just 0.7% over the 10 years through 2021-22. The pub industry is determined to increase these figures.
Unless it has escaped everyone’s notice there is an election coming up. The British Beer & Pub Association (BBPA) has therefore decided to publish its own manifesto for the brewing and pub industry. The manifesto outlines its priorities for the beer and pub sector to thrive over the next five years.
The BBPA calls for urgent yet sensible measures to ensure the future of the pub industry, which has been battling for a number of years. To tackle high rates of UK beer taxation, there should be a freeze in beer duty over the course of the next Parliament.
In the wake of Brexit, the manifesto calls for a free trade deal with the EU without additional paperwork! It has been reported that the beer and pub industry forks out £12.6b in tax each year. While Britons pay 40% of all EU beer duties, we drink just 12% of the beer.
A key proposal is more investment in training and skills, and access to those with the right skills including an immigration system that supports the necessary staffing levels for the sector. BBPA Chief Executive Brigid Simmonds comments:
“Our manifesto sets out the key priorities for our sector for the general election. As a vital industry employing around 900,000 people, we will be using it to engage with serving politicians and candidates throughout the campaign.”
British pubs are surviving despite the odds and have diversified into other areas, notably the serving of food. If you are a pub owner or manager with a kitchen that is constantly in use and looking to upgrade to a more reliable oven, consider a Rational oven. Then contact us to install and maintain it cost efficiently.