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Parliamentary Pub Chef of the Year Competition 2016


On 28/01/16 by Brigid Simmonds (Chief Executive)


When the BBPA first approached Andrew Griffiths MP and the Parliamentary Beer Group to run a Parliamentary Pub Chef of the Year competition, we estimated that we might receive 30 nominations from MPs. 127 nominations later, from 108 MPs suggests that not only are pubs at the heart of local constituencies, but that great pub food is valued across the UK. With the support of Nestlé, who not only are interested in good coffee in pubs, but supply so many useful ingredients in the kitchen, the judges, ably coordinated by Josh Green in my team and Martyn Webster from Nestlé whittled down the 127 to a shortlist of eight for the final cook-off; four Young Chefs of the Year (aged 30 and under) and four Pub Chefs of the Year!


With huge help from Fullers who allowed our chefs to ‘cook-off’ at the Vintry pub in the City of London – one of the few pubs big enough to have four separate cooking stations and who were very generous in not only time, but the provision of some very fine, fresh ingredients, we were ready for the main event which took place on Tuesday afternoon. The judges, chefs, Paul Merrett (of Saturday Kitchen and three pubs in West London), Ashley McCarthy who runs Ye Olde Sun Inn in Colton, near York (one of the best pubs I have eaten in), Paul Dickenson (Head of Food at Fullers), Andre Prokes (who works with Nestlé), Andrew Griffiths MP and myself has the unenviable task of choosing the winner in each category. All the chefs were given a list of ingredients which would be available the day before; they had 15 minutes of preparation and then an hour to cook and plate four portions of a main course.

We began by watching the Young Chefs, who during the course of the afternoon came and sat down with the judges for a chat. Edward Hackland is head chef at the Wagon in Halam in Nottinghamshire. He serves 400 to 500 covers a week with three of them, in what he described as a very small kitchen. He grew up with a single mother and three brothers, so learnt to cook at home, but started his training at the age of 15. He is also passionate about gardening, grows much of his own food and makes all his own bread. For the competition he chose brill. Gordon Stott who is head chef at the Sun Inn in Dummer (just outside Basingstoke) at 20 became both a landlord and head chef. He looks after a team of 8 who can cook parties of up to 120 people, although the pub restaurant has only 44 covers. He is particularly passionate about teaching young people – he is the oldest in his team at now 26! He too chose to cook brill. Matt Long is head chef at the Raglan Arms, in Llandenny, Wales. His experience has included cooking for a Formula One team, travelling around the world. He is keen to train young people; his team include three young lads from the local Job Centre. He chose to cook guinea fowl. Finally in this category was Robert Yuill, who is responsible for three properties in Dundee, Scotland. He began his career in an Asda Bakery and has worked at the Gleneagles hotel and is now head chef at D’Arcy Thompson. He serves not only lunch and dinner, but afternoon tea and his fruit and vegetables, meat and fish are locally sourced. His passion is sustainability and a showcase of the Scottish larder. He chose to cook venison.

In the Pub Chef competition, we started with John Calton who runs Staith House in North Shields – he smokes his own fish and game and has started a journey into charcuterie, curing hams, salami and chorizo to broaden their offering. Local fish is their speciality, as well as aged beef and lamb. He chose to cook brill. Gordon Jones is the head chef at The Brit Pub in Port Talbot. His father was a fisherman and hunter, so seasonal produce is his passion, although he admitted to having to work hard on local people to be a little more adventurous in what they order! He also cooked brill. Michele Cremona (our only female chef) is totally self-taught. She is particularly passionate about vegetables and often makes them the main attraction in her dishes. She runs a pub through Laines Pub Company and is particularly interested in slow cooking and has a “herb hospital” in the pub. She cooked venison liver. Finally in this category we had Milan Hukal who originally hails from the Czech Republic, but has been in England for 13 years and is the head chef at the Dog Inn in Grundisburgh with five full time staff. They have their own smoker, herb garden, source a lot produce from their village and serve 300 to 400 covers a week.

I will not tell you who won, because we have wait for the result to be announced in the House of Commons on 23rd February. Suffice to say, the food was delicious, the standard high and just showed the skills which now exist to produce such fantastic food in our pubs. No wonder visiting a Great British Pub is third on the list of things to do for international visitors and four out of ten visit a pub whilst they are here! There is much we can all do with local colleges and schools to raise the profile of a working and cooking in a pub, but this short of showcase is a very good start.

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Brigid Simmonds
Chief Executive
brigid_simmonds@beerandpub.com


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How to keep your alcohol advertising on the right side of the regulator


On 04/12/15 by Craig Jones (Director of Communications, Advertising Standards Authority)


The advertising of alcohol products is subject to stringent rules and regulations – mainly to protect children and young people from exposure and to ensure that alcohol is enjoyed responsibly.


Here at the CAP, we have responded to the demand from advertisers for greater claret-ty of what’s hop and what’s not when it comes to responsible advertising of alcoholic products. A new pint-size online training course is now available which provides an in-depth understanding of advertising rules and how to apply them.


By developing this, we’re making sure advertisers will be raising the bar when it comes to responsible promotion. This is the only training which uses real ASA rulings. The menu includes:


  • An introduction to alcohol advertising – providing an overview of the regulation and why the rules for advertising alcohol are strict
  • A comprehensive understanding of the rules by using real cases where the ASA has upheld and not upheld rulings
  • How to create responsible advertisements by learning about the common mistakes made and how to avoid them; and
  • Exercises which put learning into practice

After completing the course you won’t be blurry-eyed, rather your sprits will be raised by having an excellent understanding of how to avoid an advert hangover.


Each round costs £75 (inc. VAT), with discounted business licenses available for 10 or more users from the same organisation. Visit www.caplearning.org.uk for more information and to enjoy your free taster.


BBPA members receive a 15% discount when they purchase e-learning. Please contact BBPA for the discount code.

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Craig Jones
Director of Communications, Advertising Standards Authority


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A BBPA visit to Wychwood brewery


On 02/12/15 by Brigid Simmonds (Chief Executive)


Every year, BBPA takes our team on a visit to a member company. This year we decided to go to Wychwood, famous perhaps in our most recent history for the important part it played in raising 100,000 signatories to encourage the Government to allow a debate on the beer duty escalator back in 2012. Hobgoblin was the brand which started the petition, led very much by Chris Keating who heads up their marketing and who went onto win the first Chairman’s Award at the BBPA Annual Dinner back in 2012.


Wychwood is of course owned by Marston’s, but the original brewery dates back to 1843 when it was owned by Clinch & Co. It has been through a variety of owners since then, but the modern brewery which exists today dates back to 1983. Not only is Wychwood the home of Hobgoblin, but it also brews Brakspear, which moved to Wychwood when the brewery in Henley closed in 2002. The closure of the Brakspear brewery led to the transfer of the original Brakspear Copper, dating from 1779, to the site in Whitney which was followed by the transfer of the famous Brakspear ‘Double Drop’ fermentation vessels which are still used to brew Brakspear Bitter and Brakspear Triple.


The site itself is constrained by residential housing. As a result the team at Wychwood rely on the facilities at Marston’s brewery in Burton upon Trent to help ensure that beer brewed at Wychwood reaches their loyal fans and consumers.


A fascinating and interesting visit for our team, followed by lunch at the Blue Boar owned by Oakman Inns. A great example of a modern pub, great food, good service and whilst we did not stay there, rooms available too!


Thank you to Chris, Jeff Drew and Luke for looking after us all so well.

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Brigid Simmonds
Chief Executive
brigid_simmonds@beerandpub.com


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The end of Boozy Britain?


On 20/11/15 by Daisy Blench (Policy Manager - Responsibility)


I recently had the opportunity to speak at a debate as part of the Institute of Ideas, ‘Battle of Ideas’ festival held at the Barbican, a two day series of lively debates and conversations aiming to ‘encourage free thinking and open-ended public discussion’.


The debate’s title was ‘The end of Boozy Britain?’ and amongst other things the ‘teasers’ for the session asked us; ‘is the decline of drinking really something to be celebrated?’


I would say not, if we are talking about overall alcohol consumption – more people drinking overall does not necessarily equate to higher levels of harm if people are drinking sensibly.


Although per capita alcohol consumption has declined by around 19% since 2004, it is perfectly possible for this to go up, alongside declining levels of alcohol related harm.


This got me thinking – so often is overall alcohol consumption used a proxy for alcohol related harm in the media (and sometimes even by industry) that we sometimes lose sight of the moderate majority to whom drinking is a normal and pleasurable part of their lives.


Take the sector that myself and many others work in. Beer and pubs are a hugely important aspect of people’s lives, of local communities and of the economy and they provide something unique which we should be hugely proud of here in the UK which many from abroad want to experience.


It seems like a cliché but many life events happen in pubs - people meet partners, celebrate birthdays, wedding and christenings, share a drink or dinner and chat with friends. Working here in the City of London, and seeing people working long hours, often with little chance for a break and often in demanding jobs, my favourite bit of the day is always relaxing in one of the great pubs around here after work and seeing some of those same people unwinding, chatting and bonding with friends and colleagues over a drink.


And of course, people can choose whether or not to drink alcohol in the pub. There are now more lower-alcohol and non-alcohol drinks choices than ever before. However, alcohol for many of us is a part of socialising and relaxing. Certain recent attempts to ‘denormalise’ alcohol seem to be part of a move to get rid of anything which can potentially be misused from our lives and I believe that ultimately we will be worse off for it.


If this is my ‘ode to one of the simple pleasures in life, then alongside appreciating the social benefits of moderate consumption for the vast majority we should be equally clear on the need to focus on the harms that alcohol can cause.


As mentioned, it's hugely important to draw a clear distinction between alcohol consumption and misuse which allows a much sharper focus on the problems that remain. And of course alcohol harm is in no one’s interests, least of all those that brew beer and run pubs, and therefore the decline in recent years of a number of alcohol 'harms' is good news for all of us.


With an annual tax bill of £13 billion, the beer and pub sector more than pays the costs associated with managing the minority that go beyond pleasurable enjoyment of alcohol as well as contributing economically and socially in many ways.


Brewers and pubs also have a strong track record of involvement in alcohol responsibility initiatives from launching the Challenge 21 age verification campaign, which has contributed to a huge culture change in the acceptability of underage drinking, to ensuring that the vast majority of beer products on the market have health messaging on the label, to increasing the range of lower-strength beers available to encourage a responsible drinking culture.


However, I would stress the word encourage. Sadly there will always be those that seriously misuse alcohol to the detriment of their own health and others. However, ultimately treating people like adults is crucial. Let's not treat those who do like to have a pint or two after work as though they are doing something wrong. Whilst providing people with enough information is important, ultimately they should be free to make their own choices about whether or not to drink.


The recent coverage and debate over the Chief Medical Officer's review of the lower-risk drinking guidelines and the potential that these will be lowered has raised the question of how consumers would respond to any changes in the advice. Ultimately it will be important that any change in the advice is evidence based and clearly communicated to consumers to ensure that the advice remains useful and relevant.


The debate gets so polarised sometimes that things can get out of perspective. Refreshingly, this event, although involving a lively discussion about the importance and relevance of pubs and problems relating to excessive drinking, was more nuanced. There seemed to be some agreement that now the ‘moral panic’ around alcohol has dissipated somewhat, we can begin to have more grown-up discussion about how to target harm and the reasons why people misuse alcohol.


It would be great to see this consensus translated into sensible policy making both nationally and locally and allowing us to retain the enjoyment of alcohol and of our great British pubs for the majority but take a clear and targeted approach to tackling alcohol harm where it occurs.

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Daisy Blench
Policy Manager - Responsibility
responsibility@beerandpub.com


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Helsinki and the Northern Region of Brewers of Europe


On 17/11/15 by Brigid Simmonds (Chief Executive)


The UK and Ireland are part of the Northern Region of Brewers of Europe and we meet on a regular basis to exchange views and learn from each other – collectively we then have one place on the Executive Committee of BoE and we make sure that we put forward positive and collaborative views.


Helsinki, 1,800 miles to the East of the UK with a population of around one million people. I last visited some 25 years ago for a conference and some of its architecture was and is stunning. It is very much ‘east meets west’ with Lutheran and Orthodox cathedrals. Given its proximity to St Petersburg, you might expect Russian Orthodox, but apparently the congregation is the responsibility of the Greek Orthodox Archbishop! Next year Finland will celebrate 100 years of independence from Russia in 1916. They are one of the few cities where you can find a monument to a Russian Tsar.


On the Gulf of Finland which leads to the Baltic Sea, Helsinki is at this time of year rather cold and dark. The sun does not rise until nearly 8.30 and car lights are on soon after 2pm. Christmas in a sense comes early as fairy lights are seen everywhere, but an impressive number of people were out running with me at 7am on Friday, although I suspect few were as aware as I was that it was still 5am in the UK!


Border trading is clearly an issues for Scandinavia; particularly with the German border where beer duty is so much lower and with Estonia where cruise ships cross backwards and forwards to Helsinki all the time. I gave an interview to a Finnish marketing magazine and newspaper, talking about the prohibitive attitude of the Finnish Government which prevents advertising of alcohol even through social media and our work in the UK on the responsibility deal and what can be achieved when Government and industry work together.


Northern countries are striving to help migrants; Sweden in particular has taken 86,000 refugees this year alone. Swedish breweries have decided to offer four months of unpaid work at their breweries to offer training and skills to help these people find new jobs.


Little did any of us know of the unfathomable cruelty and acts of terrorism which were to take place in Paris that evening. Everyone was united in wanting to help those in trouble. Their thoughts and ours are with the people of France.

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Brigid Simmonds
Chief Executive
brigid_simmonds@beerandpub.com


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Hospitality Ulster Annual Awards


On 16/11/15 by Brigid Simmonds (Chief Executive)


Hospitality Ulster held its annual awards in Belfast this week and I was not only a judge of two of the categories, but very grateful to be asked to attend too. I have long admired the work of Colin Neill and his team, and this year his very able chairman Mark Stewart has been replaced by the equally passionate Olga Walls who spoke about recognising every sector of the industry they now represent, from pubs to bars and from hotels to restaurants. In 2016, Northern Ireland will be celebrating a Year of Food and Drink, and Tourism Northern Ireland has produced a toolkit to help businesses make the most of it through identifying themselves with the campaign and using its logo in their communications. April is the month for brewing and distilling, so we can expect some new and innovative brews!


I was fortunate to sit next to Jonathan Bell MLA, the Minister for Enterprise, Trade and Investment, whose responsibilities include tourism. It offered an opportunity to talk about the Northern Ireland licensing laws which are under review (to modernise), and the National Living Wage; how businesses can be helped to cope with it and the importance of our sector to tourism. Business Rates were very much part of that discussion, as was red tape. Since on my other side was Terrance Brannigan, the Chairman of Tourism NI, it was not difficult to make the point! Supporting growth is clearly a priority for the Minister and the health and wealth of the hospitality industry is clearly vital to the NI economy. We also of course talked about beer duty.


It is always good to see the excellence in the winners. The Urban Pub of the Year had a huge entry and Mary’s Bar, Magherafelt in Country Derry put in a great submission demonstrating the importance of training and excellent financial results too. In the City category, again demonstrating good training and good result, the Sunflower in Belfast was a deserving winner. I rated both very highly.


The whole event was held at La Mon Hotel and Country Club which provided great hospitality. Francis Brady, who I subsequently discovered co-owns the hotel, was honoured during the evening before he retires. He could not have made more feel more welcome – insisting on helping me with the luggage and later on arranging for me to have the right cash for my morning in Dublin the following morning. I will always have a very warm feeling about this hotel as a result, which is exactly as it should be of course, with excellence in hospitality.

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Brigid Simmonds
Chief Executive
brigid_simmonds@beerandpub.com


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Freight - a vital part of London’s future


On 10/11/15 by Steve Livens (Policy Manager - Product Assurance & Supply Chain)


The 11th Transport for London Freight forum, held last week in Southwark, presented an ideal opportunity for stakeholders within the freight industries to hear some of the ideas and possible future plans that TfL envisages for freight in London as part of its ongoing task of dragging the city kicking and screaming into a safer, greener and more efficient future.


Something the assembled throng spent considerable time discussing during the forum was the potential policy directions of the two most likely front runners for Mayor, identified by Luke Blair of the London Communications Agency as Conservative and Labour candidates Zac Goldsmith and Sadiq Khan.


Luke told us there was very little to tell apart from the two, with both claiming similar policy goals which seemed to feature strongly, the banning of lorries in London!


As it is early in the campaign, both Luke and Leon Daniels, Head of Surface Transportation at TfL, highlighted that now is the time for the freight industry to engage with policy development in both mayoral camps. This is wise, as it seems clear that, at least in terms of transportation improvements and with London’s rapid commercial and residential expansion, freight requirements remain largely misunderstood.


Freight continues to be one of the most underdeveloped and misunderstood policy areas associated with London’s future growth and development. There is a real need for the freight industry to engage quickly and clearly to highlight just how important the freight infrastructure is to London's future.


BBPA has worked successfully with TfL over the last year to address the broader lack of misunderstanding of freight requirements as TfL has tried to realise the current Mayor’s cycling vision within London.


Such partnership has been both educational for TfL and beneficial for the brewery logistics and delivery industry in securing the safety and efficiency of beer deliveries to London’s pubs. Something that London’s growing numbers of residents and workers are sure to appreciate after a hard day at work or a little peddle-based exercise!


Whoever the new Mayor for London might be, collaboration is the way forward. London’s growth is not hindered by, but is reliant upon a strong, freight infrastructure and the industry itself holds the same core themes of efficiency, environment and safety at its heart.

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Steve Livens
Policy Manager - Product Assurance & Supply Chain
slivens@beerandpub.com


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Boxing clever with the Licensed Trade Charity


On 06/11/15 by Brigid Simmonds (Chief Executive)


An evening with the Licensed Trade Charity is always an evening well spent. I was fortunate enough to be invited to their Charity Boxing Tournament (to watch you will be relieved to hear, rather than participate)! Sponsored by Shepherd Neame, previous events have raised over £55,000 and I am sure this year will be no different. Each course had beer as an ingredient: from Whitstable Bay Blonde Broth to Fine Apple Tart and Brilliant Ale ice cream! We bought raffle tickets, guessed who would win the first six boxing rounds and entered a competition to win all the beer left over from the evening’s drinks reception. It was great fun, but all in a very good cause too.


The boxers all came from the Fitzroy Lodge Amateur Boxing Club (ABC), which is a not-for-profit community club. Part of the club is Carney’s Community; a charity which aims to reduce offending and re-offending, and anti-social behaviour, by engaging a range of young people in positive and constructive activities. It is all of course amateur boxing, but very fast and furious and extremely engaging to watch. Like going to the races, I chose who might win each bout based on whether I liked their names and inevitably lost each one, but that did not spoil my appreciation of how hard they had worked to be so physically fit.


As those of you who attended our Annual Dinner will know, the Licensed Trade charity works to help those who are facing personal or family problems and work or have worked in the trade. This covers both pubs and brewing. They provide a helping hand during tough times and very much deserve all our support. The LTC also runs three schools; one is main-stream in Ascot, but two are for autistic children which are just quite wonderful to visit to see some very special work. One hundred per cent of those who they help go onto further education or find a job. It is very humbling, but so important for the families whose children need this sort of care. I think all in the trade should support the LTC in whatever way we can. They are doing a great job and helping so many.

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Brigid Simmonds
Chief Executive
brigid_simmonds@beerandpub.com


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The Party Conference Season


On 20/10/15 by Brigid Simmonds (Chief Executive)


In four weeks, I attended four party conferences. Although tiring, the party conference season provides an invaluable opportunity to meet old friends and new, from both industry and Parliament, and this year they offered very interesting political insight.


The Liberal Democrat Party Conference in Bournemouth was significantly smaller than in previous years though still jam-packed with fringe events. With both current and ex-MPs in attendance, the more intimate affair provided a valuable networking opportunity.


The Labour Conference in Brighton had a very different atmosphere to previous years. I was disappointed that there was little mention of additional support for businesses at the events that I attended, however it was clear that the Opposition is still in the process of shaping its political agenda. I had the opportunity to meet a number of MPs who I will follow up with in due course and hopefully we can help shape some of their policies for the future.


The Conservative Conference was inevitably the most useful, not least because MPs and Ministers can follow up your requests with direct action. Despite the intimidating behaviour by some protesters surrounding the conference, the All-Party Parliamentary Beer Group held a very well-attended fringe event. With the national living wage on the horizon, our call to action was for Government to see how they can help us in other ways, particularly with business rates, red tape and of course more help in reducing beer tax. We also promoted the parliamentary Pub Chef Awards at every opportunity and I have arranged follow-up meetings in London as a result.


So finally to Aberdeen and the Scottish National Party conference. The SNP is very keen to support the Scottish economy and therefore business too. They are keen to help community pubs, but there is more work to do, particularly through their study on the pub market which is about to begin. Our film at the reception (which we jointly sponsored with others), promoting the on-trade, was very well received and the party clearly enjoys the growth and diversity of beer produced in Scotland.


I enjoy party conferences because they offer an opportunity to meet and talk informally, but as they are fairly exhausting a few days back in the office to catch up will not go amiss!

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Brigid Simmonds
Chief Executive
brigid_simmonds@beerandpub.com


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