Escolar Documentos
Profissional Documentos
Cultura Documentos
spring 2012
Hairy Bikers Interview
Stella Tenants
Everybody Out
Olympian Prots
for the independent licensee
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Follow us on twitter @BabickaBrothers
or fnd out more at www.babickavodka.com
20 Men And Motors
Stephen Milton meets and chats with The
Hairy Bikers
22 Shaken And Stirred
Nigel Huddlestone recommends increasing
your spirit sales by serving cocktails
28 Ending A Meal
The history of post dinner liquers
30 Heading South
Pete Brown recommends his favourite
breweries in London and the south east
38 Everybody Out
Tips to boost your profts in the great
outdoors
44 A Dead Cert
Why dont we hold secular funerals in
public houses?
48 Olympian Profts
Be a winner and cash in on the upcoming
olympics
49 Eat
John Porter looks at barbecues, seafood
dishes and the perfect cheeseboard
5 My Shout
Martyn Cornell on his most troublesome
customers
7 Upfronts
Tips, people, advice and myths
13 Trade Opinion
Nick Bish talks about ALMRs Outlook
Campaign
14 Inn Stock
Ben Newman recommends his spring and
summer must haves
16 Pulling Power
Ben Newmans favourite beers and
breweries
66 The Corker
Jamie Goode on the lighter side of wines
contents
features
regulars
P20
host
host / spring 2012 / 3
P22
P50
spring 12
68 Six Of The Best
Kitchen blenders
70 Bar Essentials
The latest and best products and services
75 The Biz
Graeme Cushion answers your legal questions
89 Legal Q and A
Taking on a tenancy, human resources and pub
prole
90 Celebrity Questionnaire
Celebrity chef James Martin is put in the hot seat.
contents
regulars
Editor: Ben Newman
Contributing Editor: Richard Berndes
Editorial Assistant: Carol Kenyon
Advertisement Manager: Tim Morris
Sales Executives: Lee Morgan, Mellisa Hayes
Art Direction: onelittlestudio.com
Accounts: Julie Hewitt
Contributors: Jamie Goode, Phil Mellows, John Porter, Martyn
Cornell, Pete Brown, Sonya Hook and Nigel Huddlestone
Host is published quarterly by
Plum Publications Limited
27 Old Gloucester Street, London, WC1 3XX
tel: 0845 604 6331
email: info@thehostmagazine.co.uk
web: www.thehostmagazine.co.uk
The editor and publishers do not necessarily agree with the views expressed by
contributors nor do they accept responsibility for any errors in the transmission of the
subject matter in this publication. In all matters the editors decision is nal.
P49
4 / spring 2012 / host
PLEASE QUOTE SPACE
ORDER NUMBER ON
PROOFS AND INVOICE
Client
Description
Type Area
Stannah Lifts
Microlifts Advert
1
2pg portrait H265 x W92 mm
Publication
Issue
S/O No.
The Host Magazine
April 2012
21225
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host / spring 2012 / 5
e
my shout
Customers cant be doing without them, cant be doing with them. Martyn
Cornell lists his least favourite punters.
Life would be
far easier if
it were only
possible to
make a living
without any
customers at
all
Even the most customer-friendly of operations, the
bar most dedicated to making the punters feel happy
and welcome, sometimes feels that life would be far
easier if it were only possible to make a living without
any customers at all. Heres a list, put together from
conversations around the industry, of those customers
you hate the most.
The ones who cant handle their entertainment.
Even the best-run establishment gets them, people
who have imbibed too deeply at the well of merriment:
and generally, to make it worse, the scene of their
imbibing too deeply has been somewhere else earlier
in the evening, meaning the place where they cause
trouble is not the place where they spent all their
money.
The ones who snap their fngers/whistle/call out/
bang the bar to get your attention. Theyll be served
in order. And that applies to their friends. Why do
some people, in a crowded bar, after paying for their
own order, ask, Can you serve my mate next, please?
Do they think you really want to hack off the half-
dozen or more people who should rightfully be served
before their pal gets his?
The ones who dont place the whole order at once.
Especially the ones who order two pints of Guinness
right at the end, or six different shots. OK, theyre not
to know you have a preferred sequence of making up
a round that cuts down on the time it takes to serve
and the amount of moving around you have to do, but
surely they have enough short-term memory to be able
to rattle out the whole list of drinks they want to buy
in one go.
The ones who answer their phone while placing
their order. No, no, its fne, your server and the rest
of the bar are happy to wait while that important
conversation gets fnished.
The ones who think its the bar staffs fault because
the pub doesnt stock the brand they want. And
slag the bar staff off over it. In a blind tasting, they
wouldnt be able to tell the difference between the
brand they want and the one the pub stocks anyway.
The ones who cant control their functions. If you
had wanted a job where you had to clear up bodily
wastes inappropriately deposited, youd have gone into
nursing. Enough said.
The ones who dont have their money ready when
the order has been completed. The ones who want
to pay for one drink with a credit card. The ones who
order a big round and then ask to pay for each drink
separately. And the ones who ask to start a tab, hand
over a credit card, then at the end of the evening either
say, Its the blue one just give your name, dummy
or disappear leaving their card behind theyll be back
or turn out not to have enough money on their card
to pay the bill. Its surprising how often they manage
to fnd a way of paying somehow.
The ones who try to tell barstaff how to pour/
serve a drink and what drinks the pub ought to be
stocking that it doesnt have. If theyre the expert,
why arent they running their own pub?
The bores. Generally in their late 50s, taken early
retirement, the wife has thrown them out of the house,
its sit in the public library or the pub, and they can talk
in the pub and how they can talk. If talking were an
Olympic sport, theyd be carrying the Union Jack round
the track at the opening ceremony. Bar staff pray for
more customers to come in, in order to be able to
wrench themselves away from the bore.
The ones who want a discount because Im a
regular/Ill be bringing all my mates in/Im a
member of (insert organisation here).
The ones who steal everything that isnt nailed
down. As someone said, its a pub, not a self-service
souvenir shop.
The ones who wont leave. The old landlords last
orders cry, Aint you got no homes to go to?, appears
to be true with this bunch, judging by their reluctance
to depart the premises: you could stack the chairs
around them, throw towels over all the pumps, spray
the tables with cleaner, even turn out the lights, and
they still dont make a move for the door. Do they hang
around their own workplaces long after everyone else
has gone? Maybe they do but why do they expect
you to?
6 / spring 2012 / host
Ice Hand - HOST.indd 1 18/04/2012 10:59
host / spring 2012 / 7
Russia Detergent
The average Russian is said
to chug between 50 and 90
half-litre bottles of vodka a
year, but many also slake their
thirst for liquor by glugging
on perfume, disinfectant or
brake uid. A bottle of vodka
costs around 60 roubles in
the shops (1.36), whereas
Esculape disinfectant, say -
made from 90 per cent proof
alcohol - comes in at a price
- busting 30 roubles. the real
cost of this initiative swigging
is high, however. in july 2001,
a small woodcutters party
in the Siberian forest ended
when ten people died from
swallowing an explosive
concoction of 90 per cent
proof alcohol diluted with
brake uid.
O
v
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s
e
a
s
T
i
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p
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s
The longest recorded champagne cork
ight, four feet from the ground at
Woodbury Vineyards in New York State.
up front
Number Crunching
177 & 17
Not everyone that
drinks is a poet.
Some of us drink
because were not
poets.
Dudley Moore
host / spring 2012 / 7
Man with
a van
During the mid 2000s the phenomena that is
pop up restaurants began. These were a new
way to eat food that was good and economi-
cal but the twist was it was usually based in
someones home. It even spawned a TV show
genre that included Come Dine With Me and
Dinner Dates.
Where food is, drink is not far behind and the
pop up bar is now being witnessed around the
country and the leading light in the eld is Mr Frothy.
As the name suggests its homage to the 1970s ice cream van
that kids chased for a summer time treat. But this time, form an
orderly queue and the team behind the Fiat 850 van in which
the bar is based will happily supply you with a ne bevies or
three. But just because its a retro looking vehicle dont ask for
a can of Long Life or a Hofmeister. Its manned by the people
from the award winning North Bar in Leeds. They only provide
top quality drinks and they stake their reputation on that.
So next time youre at a garden fete and looking for something
refreshing that is not a cup of tea, that ice cream van bell you
hear across the eld might not be stocking 99s!
Drinking red
wine is good
for you
True. According to danish researcher
dr. Morton Gronbaek, Wine drinkers
experience a lower all-cause mortal-
ity. red wine in particular is high
in antoxidants, which have been
proven to play a role in the preven-
tion of heart disease.
Pub
myths
Ice Hand - HOST.indd 1 18/04/2012 10:59
8 / spring 2012 / host
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host / spring 2012 / 9
up front
Actor
Any guy who gets kicked out of
prep school as a teenager for
patronizing a cathouse cant
be half bad. In the years that
followed, Barrymore chased
women about as much as he
chased the bottle, and was
unapologetic for either vice.
During one nights festivities,
he drunkenly wandered into a ladies toilet, substituted
a potted plant for the missing urinal. When a female re-
minded him it was for ladies only, he whipped around
-- while still whipped out -- and answered: So, madam,
is this. But every now and again, Im compelled to run a
little water through it.
In addition to such impromptu performances, his
professional career spanned decades with dozens of
lms and hundreds of stage performances. Friends; Errol
Flynn and Raoul Walsh went out drinking to remem-
ber Barrymore, Walsh slipped away from the crowd,
liberated Barrymores body from the funeral home and
propped it in a chair in Flynns living room.
Great drinkers
of the past
John Barrymore
Cherry B was one
of those drinks
from the 1960s
and 1970s that
was supposed to
tell people that
the drinker was a
person of class and
sophistication.
It was a small
beautifully
designed bottle of
cherry wine and
it came in at an
eye watering 11.5
alcohol volume. Its sweet, desert like
taste meant that it was drunk rather
quickly and with the obvious affects that
something of that potency would have.
The ve inch high stubby bottle, is a
typical olde worlde type bottle, being
that it is simple green glass with a few
knobbles on it and with a foil around the
neck.
The taste, well it certainly smells of
cherries and that hits you as soon as you
manage to remove the top. The colour
as you might expect is a very dark red or
could even be describes as dark cherry.
If you have sweet tooth then this is the
drink for you. I mean what would you
expect from a cherry wine?
Today its a rarity in shops, but recently
there were lots of internet rumours
about the brand being seen and sold on
the shelves of Asda and Morrisons.
Some authors have suggested that Aunt Sally goes back at
least as far as the 17th Century. The vague assertion is that
it may have been introduced by Royalist soldiers during the
English Civil. An alternative theory ascribes Aunt Sally as
a development of a game which was essentially a humane
version of a barbaric blood sport called throwing at cocks.
In this horrible pastime a cock was tied by one leg to a
stake in the ground and the participants would then pay
for a turn at throwing a cok-steles (small club) at the
bird. Joseph Strutt noted in 1801 that humane versions of
this had been seen as fairground amusements wherein the
cock was replaced by a wooden replica and people paid a
small sum to attempt to hit it.
What is known for sure is that Aunt Sally rose to general
popularity in Victorian times as a vulgar misogynist fair-
ground pursuit. The doll used to be dressed up to resemble
an old maid and no doubt it was thought to be an amusing
to chuck sticks at the ugly looking Aunt Sally doll. The
gure was painted black - the game was both mysogynist
and racist.
Pub Games
Aunt Sally
In wine there is
wisdom. In beer there
is freedom. In water
there is bacteria.
Benjamin Franklin
Whatever happened to....
Cherry B
10 / spring 2012 / host
host / spring 2012 / 11
If you are looking for the
ultimate male night out then
head off in the direction of
New Jersey and ask for the Ba
da Big Bar.
Its a roomy establishment with
a central bar in the middle
and instead of optics behind
the bartenders head you see
a dance oor, some poles and
some of New Jerseys nest
artistic dancers putting on
a show for you that you can
enhance by adding a signicant
value dollar bill to their garter.
The place is run by a man called
Silvio Dante, a dour looking
man with a magnicent quiff.
He runs a tight ship and will
you tell you that the name was
inspired from a line from his
favourite lm The Godfather.
Its at this point that you
should ask yourself what sort
of man nds gangland murder
inspiring.
If you get invited for a drink
out at the back you should
consider yourself lucky and
potentially in risk of your life
all at the same time! Its in the
back ofce youll meet the main
man himself Tony Soprano. Hes
a big guy, strong a bit receding
but unmistakeable.
He might want to discuss
business with you or offer you
a construction opportunity on
the Newark waterfront. You
should choose what you say
carefully.
If the penny hasnt dropped
yet, perhaps you should start
making for the exit and the
rst plane out of Newark
International Airport!
The White Hart
The livery badge of King
Richard II of England. It became
so popular as an inn sign in his
reign that it was adopted by
many later inns and taverns.
Richard II introduced legislation
compelling public houses to
display a sign, and at one
time the White Hart was so
ubiquitous as to become almost
generic, in the same way that
we often call a vacuum cleaner
a Hoover today.
up front
The Ba Da Bing bar
The Sopranos
Famous ctitious boozers
For years the British boozer was dominated
by strong female bar staff, Bet Lynch and
Angie Watts and Kat Slater to name but
a few. These days youre more likely to
encounter Ivanka from eastern europe!
Ivanka is a lovely girl. Shes on a 12 month
working visa from her home land and is
determined to make the most of her time
in the UK. But that means earning some
cash to fund those trips to nightclubs,
Glastonbury and the occasional trip around
the rest of Europe.
Shes a dab hand at pulling a pint and has
a very becoming and welcoming smile
that can trick a tipsy punter into thinking
that he has the green light to chat her up.
Needles to say that Ivanka is too used to
these clumsy approaches and dismisses
them with the contempt they deserve but
in a manner that leaves the punter still
feeling good about himself. Its a rare gift!
Where you nd Ivanka, after awhile
you might well nd that the bar staff is
becoming more like a gathering of the
United Nations on a weekly basis. A foreign
smile and an alluring accent work wonders
to pull in the punters even if the pulling
of the pints leaves the head on the beer
somewhat on the generous side. But if
the punters keep coming in to enjoy the
international bar staff and they arent
complaining about the measures, what
landlord in his or her right mind would
issue a staff warning to such a valuable
employee?
Whats in a name?
LAGER
Bar Types:
Ivanka the Barmaid
12 / spring 2012 / host
Appi
Some Host recommended apps to add to
your mobile devices
talk
Carluccio
Cook with Antonio and
share his passion for food
with simple, delicious
recipes, together with his
top tips for choosing and
preparing ingredients. Ev-
ery recipe and tip includes
an easy to follow video.
Shazam
Is the name of that
song on the tip of your
tongue ? Use the phones
mic to gather a snipet
of music. Its compared
against a central data-
base for a match. If a
match is found, informa-
tion such as the artist,
song title, and album are
displayed.
INRIX Trafc
We all know the feeling
of being stuck in trafc,
with no idea where the
problem is or how long
you will be stuck. To avoid
getting stuck in a jam,
use INRIX Trafc to check
trafc conditions ahead of
setting off.
Spotify
Think of Spotify as your
new music collection.
Wherever you go, your
music follows you, and
because the music plays
live, theres no need to
wait for downloads and
no big dent in your hard
drive.
LogMeIn
It works with LogMeIns
agship free remote ac-
cess offering, LogMeIn
Free, giving iOS users un-
limited free mobile access
to their remote comput-
ers, anywhere with an
internet connection. Oh,
and its free.
CAMRA
A list of over 4,500 pubs
and Breweries all at your
nger tips and rated by
CAMRA!. So, where ever
you are in the country and
in need a restbite theres
no excuse not to sample
some of the countries
best liquid refreshment.
host / spring 2012 / 13
t
trade opinion
The ALMRs Outlook Campaign is seeking to allow
all of us who work in the industry the opportunity
to describe how what we do for a living makes a
difference directly to those who govern our affairs
in Westminster and Whitehall.
The aim (this time) will be to educate and inform
politicians rather than bully and berate them.
In doing so, we hope to change the terms of the
political and media debate away from, at times,
a relentless focus on pub closures and 24-hour
drinking and towards celebrating how dynamic and
diverse our modern licensed hospitality businesses
are.
For too long, some
in our industry talk
about how we are on
the brink of disaster
and will vanish
from the landscape.
But the truth is we
have always had
to innovate and
we have always
survived. So why is
now a good time
to tell our story?
Because now, more than ever before, it is simply not
credible or helpful for politicians and the media to
pigeon hole what we do. The pub that caters for a
particular clientele during in the late night economy
on the high street also serves a different clientele
during the daytime economy. The village pub in its
bucolic, rural setting doesnt just support the local
economy by helping attract tourists; it also operates
as an integral part of the local community.
FOOD GLORIOUS FOOD
Food led pubs are now the market leader in our
sector and almost all pubs (87%) serve food at
most, if not all, times of the day. Increasingly they
offer breakfast, coffee and a modern hospitality
experience which attracts families, older people and
their custom in the daytime and early evening. In
fact we often act as a magnet encouraging others
to invest locally and serve as a support structure
for other retail businesses already operating on the
high street. We meet a need for those people who
want to pop in and out for a quick bite to eat or to
socialise over a drink with friends and family while
out shopping.
These stories are to be found in every constituency
up and down the country. Together they provide
politicians with reasons
to believe in our industry
and invest political capital
in us rather than treat us
as an ailing patient with a
chronic illness.
MAKING A POINT
If we succeed in telling
our side of the story,
then maybe, just maybe,
we can start to rebalance
the debate and ultimately
encourage politicians to reassess the projected 10x
increase in licensing fees we face over the next 12
months as a result of the measures contained in last
years Police Reform Act; encourage them to reassess
an out of date planning regime that does not allow
for hybrid casual dining ventures that attract
people to the high street; and reassess the value our
businesses provide as responsible welcoming places
to drink rather than the unsupervised environment
at home where measures arent measured and
consumption is fuelled by the easy availability and
pocket money prices charged by the supermarkets.
What have we got to lose?
Nick Bish of the ALMR says that if something is worth
doing its worth doing yourself. Its often born out of
a frustration to make a break through and change
something for the better.
It is not
credible or
helpful for
politicians and
the media to
pigeon hole
what we do
The truth is we
have always had to
innovate and we have
always survived
14 / spring 2012 / host
Over the following pages editor Ben Newman recommends his
essentials to stock behind the bar during the spring months.
inn stock
Angostura 1919 is a
specially blended multiple
award winning rum, which
celebrates a very particular
date in the development of
the rum industry in Trinidad
& Tobago, as well as the
Caribbean.
After a fre in 1932, which destroyed the Government
Rum Bond, the master blender of Fernandes Distillers, J.B.
Fernandes, bought the charred casks, only to discover they
had been flled in the year 1919.
The prized rum was skillfully blended and called 1919.
For more details; Tel: 01355 260999
Angostura
As summer approaches which is typically peak
season for cocktail consumption, the trend of
sharing serves in the category is gaining more
prominence. Funkins 1 Litre Strawberry Daiquiri
Cocktail Mixer is ideal to make the most of this
demand. As strawberries are the typical summer
fruit and with each 1 litre mixer making up to
10 cocktails this is the ideal product for any bar
looking to serve pitchers or single cocktails at
minimal cost. Funkin mixers are made with 100%
natural ingredients and contain no alcohol.
For more details; Tel: 020 7328 4440 or visit:
www.funkin.co.uk
Jagermeister
Since 1879 The Glenrothes has had a
reputation among master blenders as
a top class malt, distinguished by its
complexity, balance and above all its
favour. Select Reserve was created to
be the House Style of The Glenrothes;
instantly recognisable from its distinctive
bottle, it is laden with ripe fruits, citrus,
vanilla and hints of spice. The key to
appreciating The Glenrothes is to have an
understanding of the difference between
age, a number, and maturity, which is
about the development of ripeness. It has,
according to Jim Murray in his Whisky
Bible, one of the softest deliveries on
Speyside.
For more details, Tel: 01786 430 500
Glenrothes
Jgermeister is the 8th best selling
premium spirit brand in the world,
and the 9th in the UK. Made using
a secret blend of 56 different herbs,
blossoms, roots and fruits, the
recipe has not changed since it was
developed by Curt Mast in 1934.
Best served as an Ice Cold shot,
this represents the biggest growth
opportunity in the on-trade, as
consumers look to try new and
interesting drinks as part of their
regular drinking repertoire.
Jgermeister Tap Machines with
capacity for three bottles are
available for sale which provide
impactful standout on the back bar.
Outlets that have installed Jgermeister Tap Machines have,
on average, seen sales of Jgermeister triple as a result.
For more details; Tel: 01283 217703 or visit:
www.cellartrends.co.uk
Funkin
host / spring 2012 / 15
Folkingtons
Blue Keld
Brothers, the Original Pear Cider is the
fastest growing major cider brand.
The Brothers are always looking at
ways to grow the market and recently
introduced their frst draught product
a font which can dispense four
different favours. The font dispenses
Pear cider and syrups which can be
added to create Strawberry, Toffee
Apple and Tutti Frutti favours.
For more details; Tel: 01749 344446
or visit: www.matthewclark.co.uk
Brothers
Passion Shed offer a range of tasty nuts mixes.
Honey Heaven is a blend of whole jumbo
hazelnuts, Californian almonds and jumbo
peanuts drizzled and roasted with the sweetest
of South American honey.High Seas is a mix
of sweet jumbo cashews, Californian almonds,
jumbo hazelnuts & peanuts coated with the
fnest Italian extra virgin olive oil and a light
sprinkling of sea salt and Tellicherry Pepper ,uses
Whole Cashews, Californian Almonds & Jumbo
Peanuts sprinkled with the fnest cracked black
pepper.
For more details; Tel: 0151 522 2355
or visit: www.passionshed.com
Passion Shed
Folkingtons range of high quality gourmet fruit juices are made
from selected fruit varieties grown in carefully selected parts of
England and across the world. From Sussex and Kent come the
Russet apples, from Sicily come the Femminello lemons, from
Quebec the Stevens cranberries, from Valencia the Valencia Late
oranges, from Kent and the Three Counties come the Conference
and Comice pears and from Navarra, Spain come the tomatoes. The
range is made entirely with not from concentrated juices.
For more details; Tel: 01323 482437 or visit: www.folkingtons.com
Blue Keld Springs have launched a new
bottle for the premium drinks market.
The stunning aquamarine bottle holds
750ml of Artesian natural mineral
water, drawn from an ancient artesian
well at the foot of the Yorkshire Wolds.
The crystal clear waters are fltered
natural over many years resulting in the
water being high in calcium and low in
sodium.
For more details; Tel: 01377 271207 or
visit: www.bluekeld.co.uk
16 / spring 2012 / host
Increase your ale sales with Ben Newmans favourite
ales and breweries. Hop to it.
Pulling Power
Purple Moose Brewery of
Porthmadog is launching a
brand new speciality beer
packed full of the foral aromas
of elderfower. At 4.0% ABV
Ysgawen (Welsh for elderfower)
is a particularly pale ale brewed
using a combination of Cascade
hops and dried elderfowers to
give a complex of distinctive
and complementary aromas and
favours to the beer.
The Cascade hop variety, grown
in the states of Washington
and Oregon, at the foot of the
Cascade Mountains, is renowned
for its powerful citrus and foral properties. Mixed
carefully with the dried British elderfowers and added
to the beer towards the end of the boiling process the
resulting aromatic fnish will have you coming back for
more.
For more details; Tel: 01766 515571 or visit
www.purplemoose.co.uk.
Purple Moose Box Steam Brewery
Box Steam Brewery was founded
in 2004 in Colerne, Wiltshire with
a 10 BBL brew plant and just two
fermenting vessels. To keep up with
demand, production increased year
on year, and in November 2011
the opportunity was seized to
relocate to new, much larger
premises in nearby Holt. At
a stroke, this move boosted
the brewerys capacity from 65
hectolitres to a maximum of 400
hectolitres. Following a deal struck
with Carlsberg UK distribution, the
brewerys beers are now available
throughout the UK, including its fag
ship bitter Tunnel Vision
For more details ; Tel:01225 782700 or visit:
www.boxsteambrewery.com
Consumer interest across the country in cask ales has seen the
Masham-based company brewing more beer than it has done for
many years, with a strong selection of seasonal ales and year-round
availability for the popular Lightfoot Ale.
Simon Theakston, Executive Director, says: Increasing production
to meet demand is paying dividends and our on-trade customers
are benefting from a great range of quality ales. We will continue to
support the British pub trade through increased trade and consumer
advertising this year.
For more details; Tel: 01765 680 000 or visit: www.theakstons.co.uk
T&R Theakston
16 / spring 2012 / host
host / spring 2012 / 17
Rudgate use the fnest malted
barley. Pearl being their
main base grist , their brews
include other malts such
as wheat, lager, crystal, chocolate, caramalt, roasted barley
and brown malts. Hops are sourced from around the globe.,
from countries as far afeld as England, America, New
Zealand, Slovenia and Germany. Originally sourced from
The Cannon Brewery Sheffeld, the Stones ale yeast works
extremely well for all their beers. Rudgates brewers choice
range makes up the other two seasonals which are paler
beers using hops rather than malts for favour and character.
For more details; Tel: 01423 358382 or visit:
www.rudgatebrewery.co.uk
Rudgate
Mc Mullen cask is inspired
from over 180 years of
brewing at The Whole Hop
Brewery. Styrian Goldings
added to English Fuggle hops
achieve a refreshingly well-
balanced combination.
The subtle biscuity favour
comes from pale ale and
amber malts. Mixed with
the citrus favours of these
hops, this creates a light
and refreshing ale that all
generations of ale drinkers
will enjoy.
For more details; Tel: 01992
584911 or visit:
www.mcmullens.co.uk
Hawkshead
Since 1928 Taylor`s
beers have won over
70 prestigious awards
with Landlord, the
company`s nationally
renowned pale ale that
was once described by
pop icon Madonna as the Champagne of Ales, winning more
prizes than any other beer. This includes the unique distinction
of being four times CAMRA Supreme Champion Beer of the
Year and four times Champion at the Brewers International
Exhibition.
Landlord is recognised as a refreshingly reliable, full drinking
English ale with a distinctive hoppy aroma. It has real Pulling
Power and stands out on any bar. This year, along with the
Queen, Landlord is also celebrating its Diamond Jubilee, having
frst been brewed in 1952.
For more details; Tel: 01535 691599 or visit:
www.timothytaylor.co.uk
Taylors
Hawkshead Brewery has
been brewing traditional
beers with a modern
twist in the English
Lake District since 2002
and at its present site at
Staveley, Cumbria since
2006. It is one of the new
wave of independent
breweries which have
revitalised British beer.
The brewery recently
expanded for the second
time in its ten year life and can now brew 8,000 barrels (1.3 million
litres) per year.
For more details; Tel: 01539 822644 or visit:
www.hawksheadbrewery.co.uk
McMullen
host / spring 2012 / 17
18 / spring 2012 / host
www.boxsteambrewery.com
At Box Steam Brewery we believe in the exacting standards of yesteryear.
Like the expertise and attention to detail that created age-defying
engineering marvels like Brunels Box Tunnel.
Our own quality control and meticulous methods mean that every pint
of our handcrafted beers is as flavoursome and characterful as the first
one. So your delight in them will last a lifetime.
2701 BOX_Generic_Ad_G_90x130_Layout 1 12/03/2012 11:50 Page 1
host / spring 2012 / 19
Amber Ales
Okells
The Black Sheep Brewery
was established in 1992
by Paul Theakston. Black
Sheep has always worked
hard to consistently
produce high quality
beer, only using the best raw materials: crystal clear dales water
from their own well, Maris Otter malted barley for extra avour,
some wheat to fortify the beers natural head, a little roasted malt
for colour and avour, and generous amounts of whole English
hops to make the beer really refreshing.
For more details; Tel: 01765 689227 or visit: www.
blacksheepbrewery.co.uk
Black Sheep
As the only beer from Royal
Windsor to commemorate
the Diamond Jubilee,
Kohinoor will be in big
demand. Its an IPA
with a twist brewed
with jaggery, jasmine
and some cracking New
World hops explained
top-rated Windsor &
Eton Brewerys master
brewer Paddy Johnson, Itll
be a great-drinking beer for
summer events after all theyll
be serving it at Royal Ascot.
For more details: 01753 854075 or visit:
www.webrew.co.uk
Windsor
Pulling Power
1850. It was the best of timeswhile Charles Dickens was
busy promoting his newly published book David Coppereld,
Dr. William Okell opened his Steam Brewery in the Isle of
Man which set a new standard for innovation.
It is a standard that Okells Head Brewer, Dr. Mike
Cowbourne, continues today, along with another great Manx
traditionPurity.
This started with the Isle of Man Brewing Purity Law in 1874,
forbidding the use of any ingredients other than malt, sugar,
hops, yeast and water. Today that standard, combined with Dr
Mikes secret recipes, mean that Okells is a byword for pure
pleasure.
For more details, Tel: 01624 699 400 or visit: www.okells.co.uk
host / spring 2012 / 19
Amber Ales is a small
micro-brewery putting
Derbyshires Amber
Valley on the map both
locally and nationally
with a wide range of award
winning beers. Based in the
historic village of Pentrich,
near Ripley, the brewery was
established ve years ago
by Peter & Jayn Hounsell to
create classic style real ales
with a modern twist. Their
most lauded beer Chocolate
Orange is certainly that, a
dark stout created from a
unique blend of ve malts,
imbued with vanilla and
orange and aged in the cask
for three months. Chocolate
Orange has been placed in
the prestigious CAMRA
Champion Speciality Beer of
Britain every year since 2009.
For more details, Tel:01773
512864 or visit:
www.amberales.co.uk
20 / spring 2012 / host
interview
men
motors
&
Si and Dave were both working on a lm set - Si as location man-
ager, Dave as prosthetics make-up artistwhen they rst met. It was
on a lunchtime break at The Egypt Cottage pub in Newcastle that an
enduring romance was born.
That place was the initial landscape of our friendship, Si chuckles.
We bonded over our love of the pub grub and a good pint, while the
rest of the crew were sipping mineral water and nibbling on their
sandwiches.
Aye, Dave chips in, the Egypts where it all began. I used to come in
and see Si lashing into a chicken curry, with poppadoms and chutney
and Id just say, Ill have what hes having. That was a great old spot.
Fortunately for the rest of us, the pair decided it would be cruel to
keep private their adoration for all things culinary. Combine that with
a fondness for two wheelers, the open road and a right place, right
time encounter with a BBC exec, and the result was The Hairy Bikers,
a sleeper hit phenomenon that the state broadcaster never expected
to make past the rst pilot episode.
After nding success with the initial show the duo founded a cult fol-
lowing with spin-off versions, all presented in a style that leant on the
effortless patter of the dearly departed Keith Floyd. And most recently,
theyve been back on the road with Bakeation, which saw the pair hop
on their bikes and roar through the highways and byways of Central
Europe, stopping off for a little baking action on the way, as you do...
We wanted to go on a big road trip, Si explains. For a number of
years we hadnt been able to do that and we wanted to combine the
old Bikers with the best of the new.
FAVOURITE SPOTS
So where were some of their favourite spots on the tour? Norway,
where we started the trip, was totally fantastic, Dave says. And
because we hadnt been before, it was new for both of us. Apart from
the great motorcycling; the food was brilliant and the baking, fantas-
tic. Austria and Germany were amazing, great food, cracking beer, and
ruddy good fun.
We did the Hairy Bakers show a few years ago, Si adds. That was
only four half-hour programmes and a Christmas special, but it per-
formed very well, so I guess we had some unnished baking business.
Naturally the hirsute twosome must have stopped in some ne water-
ing holes on the journey. Some fantastic spots in Germany, up around
Bavaria naturally, where you get the giant beer glasses, Dave says.
There are some wonderful pubs along the Med in Italy and Spain, but
to be honest, none could match the wonder of a home brewer.
Were proper British pub acionados, laughs Si, a hearty chortle
accompanying his bold statement. We didnt get enough time on the
20 / spring 2012 / host
host / spring 2012 / 21
interview
The moment their eyes met over a
chicken curry in a crowded pub,
it was love at rst sight for Dave
Myers and Si King. Stephen
Milton meets and chats with The
Hairy Bikers
trip anyway and you need meandering hours and space to fully ap-
preciate the splendour of the pub.
So where would be a Hairy hangout for the lads? Mines the Prince of
Wales in Foxeld, Dave says. Its a great spot near to me, and one of
those places thats as simple as they come - great ale, a dog snoozing
by the re, and a mellow atmosphere for a bit of chat and solidarity.
Si jumps in: Thats exactly what Im after too when I go to a pub.
Somewhere you can have a sit down and a proper conversation with
real beer - nothing beats it. Theyre the pubs that are doing well these
days. Seemingly, less is more. People are coming back to a simpler pub
and the age of the fancy bar is drawing to an end. Serving a good
range of local and continental beers is again becoming the most im-
portant thing... maybe a bit of nice grub, but I dont think foods that
important really, and thats coming from a chef! At the end of the day,
people want a pub with an atmosphere where you can just sit down
and drink beer, without having to be constantly told how apparently
cool the place is.
And my favourite is The Fox and Hounds, near Greenside. Ive been
going there for years now - its the home away from home.
Thats a great place, Si, Dave chimes in, hes taken me there a few
times.
TOP TIPPLES
And whats the favourite tipple to whet the whistles of this tradition-
alist pairing? You cant go wrong with a good beer, Dave says. Im
up in Cumbria and there are 20 odd breweries, so the choice is radical.
Some brews are good, some are bad but there are plenty of crackers.
If I havent said it often enough, mine would be Working Ticket, Si
offers, which is from the Jennings Brothers up in Cockermouth, Cum-
bria. Its a lovely, hoppy, fruity infusion. You cant beat it.
Theres another in Cumbria called the Hard Knott brewery, Dave says,
and they make Infra Red. Thats top notch.
So an appreciation of beer is qualied, but how do the duo feel the
modern pub can improve and stay competitive in these challenging
economic times? Like I said earlier, Si states, pare in down, make it
simple. Its completely coming back to the traditional pub. These fancy
bars arent even doing well in the cities, let alone the country, so just
them and get back to the traditional mould.
Couldnt agree more, Dave adds. It all needs to get back to basics
really. Oh, and always allow dogs in the pub. No dog, no atmosphere. I
always need some canine presence in my watering hole!
host / spring 2012 / 21
22 / spring 2012 / host
SHAKEN
STIRRED
{
and
}
22 / spring 2012 / host
host / spring 2012 / 23
L
The thought of conjuring up cocktails on a regular basis can be a daunting
prospect for licenses and staff in the pub trade but its probably easier
than it rst appears, says Nigel Huddlestone
Want to offer your clientele a range of cocktails? Well for a start,
theres no need for all that juggling and throwing of bottles and
shakers, which is purely for Tom Cruise in the lm Cocktail and show-
offs in the less rened style bars.
Theres also little need to invest in lots of specialist equipment. A
line-up of attractive and tasty long, mixed, spirit-based drinks can be
created with minimal use of shakers, strainers and cocktail spoons if
you want it that way.
Arguably the most common cocktail on on-trade menus at the
moment is the Mojito, which requires gently smashing and grinding
together mint leaves, sugar and lime juice with an implement known
as a muddler.
IN THE MIX
Ready-made cocktail mixes such as the Funkin range allow busy pubs
to bypass those sorts of time-consuming processes by simply adding
the mix to the relevant spirit.
If you are feeling more adventurous and want to make your own
mixes, pures and syrups for cocktails you can save service time by
prepping these up in advance, just as you might for aspects of the
food menu in the kitchen.
If even this sounds like it could stretch you, there are plenty of
simple spirit mixer serves with a twist which can be marketed as
cocktails for extra margin. The only proviso is that they have to look
and taste the part, to justify the price.
This means using quality spirits, juices, mixers and fruit and serving
drinks with attractive garnishes, plenty of ice as required and good-
looking glassware.
Mark Collins, marketing controller for breakout brands at First Drinks,
whose portfolio includes Disaronno, Sailor Jerry rum and Monkey
Shoulder whisky, says: A lot of the growth in cocktails is being
driven by women consumers who are getting a little bit tired of wine
and moving on.
Its ltering down into pubs and high street bars and it a great way
of driving incremental spend.
Collins says the key is keeping it simple and listing drinks that you
know staff can produce well.
You also need to publicise your offering either with a list on the
table or with a very basic chalkboard, he advises.
We know that a lot of people dont have any idea what theyre going
to order when they go into a pub and up to the bar so attracting
their attention with a cocktail list can drive extra spend.
SIMPLE SERVE
Collins suggests a simple serve such as the Monkey Buck, which is
30ml of Monkey Shoulder whisky, 10ml of lime juice, ginger ale and a
splash of Angostura bitters, with a couple of lime wedges.
Its a drink that will give you something a little bit different form the
competition but which isnt over-complicated for staff.
We provide staff training which can help outlets make the most of
the opportunity and we have online resources with lots of ideas for
cocktails, as do many of our competitors.
Marblehead Brand Development has worked on simple serves for
both its Kraken spiced rum and Zubrowka Polish vodka.
The pub industry needs to focus on a few simple signature serves
to get people to trade-up, says Steward. The difcult thing with
cocktails in pubs is to make sure you get consistency, either time-
after-time in the same pub, or for the same drink from pub-to-pub.
Even if customers are willing to pay a little bit more to try a cocktail,
they wont be prepared to do the same a second time if its no good.
He adds: A lot of pubs are also a bit worried about the word cocktail
so if they are they should just call it a long drink cocktails dont
need to be called cocktails as long as the are served well and justify
the extra margin.
SHAKEN
24 / spring 2012 / host
Cristos UK Ltd
Tel: 020 8951 4884
Info@cristosgroup.co.uk
host / spring 2012 / 25
Babicka Blush
Babicka Blush
40mls Babicka Wormwood Vodka
20ml Cassis
20ml Lime Juice
Quality Equipment
Designed and Hand Built
in the UK
www.cindersbarbecues.co.uk
44 / spring 2012 / host
i
I am writing as a Humanist celebrant about the need for non-reli-
gious people to have greater choice about where we hold funerals.
We conduct naming, wedding and funeral ceremonies sometimes
called hatchings, matchings and dispatchings. Just as religious people
hold their ceremonies in their buildings we hold our namings, wed-
dings, memorials etc. within the community in our homes, gardens,
parks, beaches, hotels, pubs, community venues etc. but our funerals
are mainly held in a crematorium.
Crematoria are places dedicated solely for the disposal of dead bodies
by burning. However, I dont think
they are the right place to hold
funerals for people who are not
religious/believers in the super-
natural. Atheists/humanists regard
death as a fundamental part of
life and we should be holding our
funerals within the community.
I have taken funerals in commu-
nity centres and hotels but not
in someones home, residential
home, park or pub. Things will
only have begun to change and
people having greater choice about how we conduct funerals if they
are held elsewhere than the crematorium and that the crematorium
is ONLY used for the committal.
After Hours
Funeral afters are often held in peoples home, pubs, hotels, and
community venues but there is NO good reason why the funeral
ceremony, with the coffn, shouldnt also be held in the same place
and immediate family/close friends go to the crem for the commit-
tal. I would really like to see funerals happening in pubs. I know that
people can be squeamish and there are considerations about access
and parking. We would only need a few public houses to be accom-
modating , especially those that already cater for funeral parties.
Obviously, this idea needs to be debated and aired. It takes time to
change attitudes and practices. Funeral Directors are rather conser-
vative and the industry is known as the Dismal Trade. We need them
to realise that things need to change and for them to help clients re-
alise that they do have choices about
where to hold their funeral ceremony.
Public houses, taverns coaching inns
and hotels have been centres of
hospitality and venues for important
family celebrations. So, it makes sense,
that they should be accommodating
secular funeral services too. I have
attended so many funeral afters in
a local pub or bar after conducting
the funeral at the crematorium. When
I say its a pity we didnt have the
funeral in the pub they usually agree!
The same occurs when we return to peoples homes after a small
funeral. Why werent they offered the choice?
So, isnt it time that the pub trade played its part in changing the
way we deal with the death and funerals of their clients. If the pub
is good enough for us to socialise in then we should be encouraged
to hold our funerals there too. After all this is what the hospitality
business is about, landlord.
If the pub is good enough
for us to socialise in, then
we should be encouraged
to hold our funerals there
too
Cert
Why dont we hold secular
funerals in public houses? After
all, says Jeanne Rathbone
they are an important part of
community life in Britain at
the heart of the community.
A
Dead
host / spring 2012 / 45
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46 / spring 2012 / host
C
Colm ODwyer, sales and customer development director at Coca-
Cola Enterprises, says the pub environment is perfect for uniting the
nation during the Olympic period, as well as being a good setting for
welcoming new visitors who may wish to sample the great British
institution.
But while pubs could win some new business, early planning is the
key.
Camra spokesman Jon Howard suggests pubs start by surveying their
locals as to which Olympic events are of most interest to them, and
then create their own events around these dates.
Of course, make the most of major event fnals (such as the 100
meter fnal), and keep these dates in mind when planning your own
event, he says. The Opening and Closing Ceremonies are also always
an excuse for a coinciding party!
Its also worth remembering that the Paralympics takes place in late
August and early September so this could be a good reason to plan a
late summer event.
Televisions
For pubs that hope to bring in the crowds via screening Olympic
events, getting the right audio and visual set up is essential .
Steve Lucas, product specialist at Olympic sponsor Panasonic, explains
that its worth remembering the BBC will be broadcasting most of the
Olympic Games in High Defnition (HD), so where possible provide
HD coverage of the games, especially when using large screen TVs or
projectors, as this will create the home-theatre experience of being
right in the centre of the action.
Freeview HD will be widely available in time for the Olympics for most
of the country but for those who cant receive it there is also HD via
Freesat.
Pubs can also consider showing some footage in HD and some in 3D.
The BBC has announced it will broadcast some live 3D coverage of
the Olympics including the Opening Ceremony, the Closing Ceremony,
the mens 100m fnal and nightly highlights, explains Lucas.
Panasonic will be selling passive3D models (which are suitable for
large groups of people to watch) from 32 up to 55. Four pairs of
glasses are provided with the TV but additional pairs can be purchased
for just a few pounds each, according to the company.
When marketing your television, Publican Sam, who runs the www.
howtorunapub.co.uk website, suggests an A-board or chalkboard
outside your pub to tell everyone you have a big screen and will be
showing certain events.
He does point out though that some customers dislike TVs being part
of the pub environment, I generally try and create at least one area
which is screen-free and ensure that TVs are only put on for adver-
tised sporting fxtures, and not just left on all day and night.
Other tips from Publican Sam include thinking about lighting in the
area where your TV is set up, particularly because direct sunlight can
obscure the view.
Events
More people taking holidays at home (perhaps arranged to ft in with
their Olympic ticket allocation) and potentially a boost of tourist num-
bers into the UK, could all make for increased footfall in many pubs. It
doesnt always mean that these people want to actually watch events
on TV within a pub, but they may be keen to feel part of the Olympic
fever as it spreads across the country.
There are plenty of things pubs can do during this period, such as run-
ning Olympic-themed quizzes.
We are planning to offer pubs a range of picture and standard
quizzes for the Olympics, and we will have full Olympic quiz packs
for those that want them, says Tim Smithies, director of pub quiz
provider, Redtooth.
Pubs can place orders for these a month or so in advance, and they
can purchase any number of weekly quizzes throughout the Olympic
period. Redtooth will also be running Olympic versions of its popular
Body Parts quiz, where participants have to look at a picture and
guess who the body parts belong to. This is good for pubs as it can be
handed out at any time, and any deadline can be given for entries, so
its quite fexible, says Smithies.
And other themed events could also beneft the on-trade.
With 26 sports taking place over the 17 day period, it should be
possible to run at least one or two different events a week during the
Games, says Ann Elliott, managing director of Elliot Marketing & PR.
Olympian
The Olympics is set to dominate the summer, and, enhanced by the
European Championships football and the Queens Jubilee, Sonya
Hook suggests that pubs and bars could see an increase in both regular
customers and profts if they get it right.
Profts
host / spring 2012 / 47
Themes could be based around British medal hopes,
local athletes or certain sports.
Camras Jon Howard suggests holding a sweepstake
during big events like the 100m fnal, whereby cus-
tomers have to guess a winning time.
Pubs could also hold their own pub games champi-
onships or sports days as a bit of fun, says Howard.
You could do a pub games decathlon with events like
darts, pool, bar billiards, or a proper sports day with
sack races, egg and spoon races etc, for a bit of fun.
Food and drink
For busy pubs, quick and easy food solutions are
essential especially if you want to ensure uninter-
rupted viewing during key events.
Have another look at your menus and check you can
provide food quickly but to a high standard, suggests
Elliott.
A spokesperson for Carlsberg suggests pubs could
offer themed food and beer for the larger events, such
as country-related meals to support the USA, steak
and ale pie to support Great Britain or tapas for Spain.
Make sure youve got a good range of world beers to
support the worldwide theme of the event, she says.
Camras Howard says its also worth checking out
what UK breweries are up to. Contact your local
breweries to investigate whether they are bringing
out any special tipples for the occasion, he sug-
gests. If so, potentially look to combine this with an
international theme to bring in some beers brewed in
the major Olympic nations, such as China, Russia or
the USA.
And keeping things simple is also advisable for food
and drink options.
The key to making the most of the increased custom-
ers brought about by these kinds of events is conve-
nience, not only for the licensee but the customer as
well, says McCains Food Marketing manager, Donna
Rowbottom. A delicious bowl of McCains chips,
wedges or Sweet Potato Fries can help generate ad-
ditional spend and is an easy addition to the menu.
She also notes that presentation is important and she
suggests pubs think about sharing platters as well as
serving potato products in tankards or pint glasses
with themed paper lining as a good hand-held food
option.
Introducing promotions to encourage customers to
purchase a sharing platter or portion of chips in addi-
tion to their drink is also a great way to cross sell and
increase consumer spend, says Rowbottom.
And Carlsberg suggests offering table service for busy
events for both food and drink. Or, you could set up
lanes at the bar to speed up service who will be the
Usain Bolt of your bar staff!
Sponsors are paying a
lot of money to use the
Olympic branding so
there are strict guide-
lines about how pubs
and other venues should
market their events. Its
worth checking the Lon-
don 2012 website (www.
london2012.com) for
guidelines, and, as Ann
Elliott, managing director
of Elliot Marketing & PR,
explains, if you mention
the Olympics, the best
way is to keep it factual.
Dont give the impres-
sion you have an offcial
connection with the
Games, she says. Avoid
using the Olympic Rings
or any other offcial sym-
bols. But national fags
and bunting are fne.
48 / spring 2012 / host
multimedia
Hospitality operators are increasingly aware of the importance of
TCO when investing in new EPoS. Focus has moved from the purchase
price alone to take into account lifecycle costs including environmental,
reliability and serviceability, which together can amount to 3-5 times the
initial investment.
PC-based touchscreen EPoS manufacturer, J2 Retail Systems, has
pioneered lower TCO-oriented technology and introduced innovations
that signicantly drive down lifecycle costs.
Virtually maintenance-free terminals
Touchscreen technologies (Resistive, SAW, Infra-Red & PCT) for
hightouch situations
Fanless operation increases reliability, especially in greasy environments
User-upgradeable processors, including pull-out motherboards
Solid state storage eliminates hard drive failures
All in the head design provides a cable-free system
Numerous power-saving features
New backwards-compatible processor to extend unit life
Says J2s Moray Boyd: Maximising EPoS reliability and performance, whilst minimising lifecycle costs,
are the goals that drive our business. Users tell us J2 technology cant be matched for low TCO.
Contact: Moray Boyd Tel: 01925 854 841
Email: mboyd@j2retailsystems.com Web: www.j2retailsystems.com
J2 innovations drive down lifecycle EPoS costs and set
standards for lower total cost of
ownership (TCO)
eat
spring 2012
take a
grilling
great barbecue ideas
something
shy
perfect sh dishes
cheesed off
the ultimate cheese board
inspiration for your kitchen
50 / spring 2012 / host
No pub menu would be complete
without scampi and battered
cod on oer or would it? Both
scampi which is actually made
from the Dublin Bay prawn - and
cod are on the big ve list of
seafood species which operators
are being encouraged to avoid for
sustainability reasons. The other
three on the list are haddock, salmon
and tuna, and between them the
ve species account for 80 per cent
of seafood sold in the UK.
Campaigns such as Hugh Fearnley-
Whittingstalls Fish Fight have raised
awareness of the need to look for
alternatives, and pub and restaurant
operators have responded. Many
mainstream pub chain menus now
list battered white sh and chips,
which allows them to vary the sh
served seasonally and to quietly use
less familiar species such as pollock
and coley.
Other are more open about
championing alternatives. The Spirit
Pub Company owned Chef & Brewer
brand featured dishes such as sea
bream risotto and Cornish megrim
during its recent month-long Flavour
of Seafood promotion.
At the Victoria Inn in the coastal
town of Salcombe, Devon, Tim
Hore, co-licensee with wife Liz, is
cutting out the middleman when
it comes to seafood. He says: One
of our regulars is planning to land
sh commercially in Salcombe this
year, so Ive applied for a licence
which will enable to buy straight
o his boat. It will make the menu
interesting, because we wont know
from day-to-day what hell have
caught.
People love sh and seafood, and no serious menu would be complete
without it. John Porter is tipping the scales.
King Prawn Linguine
(Serves 4)
Ingredients
360g Lyons raw butter y shell on jumbo king
prawns
500g fresh linguine pasta
190g basil pesto
1 tablespoon of olive oil
50g pine kernels, toasted
Handful fresh basil and rocket leaf
50g Parmesan shavings
Drizzle of olive oil to nish
Method
Boil the linguine in lightly salted water,
according to the instructions on the packet.
Meanwhile, heat oil in a saucepan.
Add raw defrosted butter y king prawns and
saut until fully cooked for approximately 5-6
minutes.
Take the pan o the heat and add the pesto
and the drained linguine and toss well.
Serve garnished topped with fresh basil and
rocket leaf, parmesan shavings, toasted pine
kernels and drizzle with extra virgin olive oil.
Something
Fishy
host / spring 2012 / 51
Baked Fish Tafeensamak
Ingredients
Serves 4
1.5kg rm white sh llets
salt and freshly ground black pepper
olive or sunower oil
juice of 1/2 lemon
2-4 garlic cloves (nely chopped)
1kg tomatoes (peeled and chopped)
2 tsp sugar (optional)
250g onions (nely sliced)
2 tbsp blanched almonds (coarsly chopped or
sliced)
1 1/2 tbsp raisins
large bunch of fresh at parsley (deep fried in oil - to
garnish)
Method
Preheat the oven to 200 C/gas 6. Put the llets in
a baking dish (we recommend the Emile Henry
Baking Dish) in a single layer. Rub with salt, pepper
and 2 tbsp oil and the lemon juice, cover with foil.
Bake for 10-12 minutes or until the esh becomes
translucent and just begins to ake, keep warm.
Meanwhile, fry the garlic in 2 tbsp oil and, as it
begins to colour, add the tomatoes with a litle
sugar if they are not very sweet. Cook gently for
20 minutes or until the tomatoes reduce to a thick
paste.
In another pan, fry the onions in 3 tbsp oil until
golden. Add the almonds and raisins, fry until the
almonds colour and the raisins pu up.
To serve, lay the sh on a large serving plate, pour
the tomato sauce over and cover with the fried
onion mixture. Garnish with the deep-fried parsley,
and lemon slices if you like.
Roasted salmon with cherry tomatoes
Serves 6
Ingredients
1kg piece of salmon
1 pack freshrosemary
8 cherry tomatoes
150 ml olive oil
juice of one lemon
1 tbsp chopped fresh parsley
150 ml dry white wine
salt and freshly ground black pepper
Method
1 Preheat oven to 220 degrees centigrade. Wash the salmon inside and out with
cold water and then pat dry with kitchen paper. Fill the cavity with rosemary.
2 In a medium bowl, whisk together the olive oil, lemon juice, herbs and
seasoning.Add the tomatoes and toss well to coat. Spread them over the base of
a shallow roasting tin or ovenproof dish big enough to take the salmon. Lay the
salmon on top of the tomatoes, pour over the white wine.
3 Bake for 30 minutes, basting the salmon and stirring the vegetables halfway
through. Remove from the oven, cover the salmon with foil and leave to rest for 5
minutes.
4 To serve, remove the foil, peel o the skin and ease the salmon o the bone into
6 large pieces. Flake or leave whole. Put the tomatoes on a serving dish and top
with the salmon. Strain the cooking juices through a sieve and pour over the sh.
Serve with roasted potatoes.
Spinach with
Borage Cress
Method
Wash spinach thoroughly.
Heat oil on a frying pan
and add the spinach. Cook
until wilted add chopped
borage cress, salt and
cracked pepper. Serve
with a white sh.
Fish Tip
How long can you freeze your sh?
Never longer than 6 months. After
that, you will notice a serious
decline in quality. Fatty sh, such
as salmon or trout, go down hill
even faster: Dont freeze them
longer than 3 months.
52 / spring 2012 / host
Tempura are battered and
deep fried shdishes, which
are commonly eaten in
Japan. This is a recipe to
make basic batter. Using
ice water for the batter is
recommended in order to
make crispy tempura. Its
good to make the batter
right before frying tempura.
Preparing the batter ahead of
time is not recommended.
Ingredients:
1 egg
1 cup ice water/cold water
1 cup all purpose our, sifted
Method
Beat an egg in a bowl. Add
ice water in the bowl. Be sure
to use very cold water. Add
sifted our in the bowl and
mix lightly. Be careful not to
overmix the batter.
Getting Battered
Beer Batter
This is a quick and easy recipe
for a beer batter that goes
great with nearly any sh and
seafood; its basically a sh-
n-chips batter made with a
good beer, our and a little
oil. The keys here are cold
batter, hot oil and quality sh.
This recipe works well with
monk sh, cod, haddock,
seabass, snapper, halibut
-- really any rm sh. You can
even use it for king prawns,
calamari or oysters. Serve this
with home made chips, and
a dipping sauce. I like simple
mustard. This recipe makes
enough batter for 2 pounds
of sh or seafood.
Ingredients:
2 pounds sh / seafood
8 tbsp self-rising our
2 tbsp olive oil
Half a bottle of good beer
tsp salt
Oil for frying
salt
Preparation:
Mix the our, oil, salt and beer
together in a bowl. Add the
beer last and do it slowly,
stirring all the time.
Put the batter in the fridge for
20 minutes.
After 10 minutes, take out
the sh and salt it. Rest for
5 minutes, then slice it into
pieces about the size of a
large prawn.
When the oil is hot, coat the
sh into the batter then.place
it in the oil and repeat. Do
this in several batches.
Fry until the sh is golden
brown., then drain on a wire
rack or paper towels.
Serve at once with a sauce
(tartar sauce, cocktail sauce,
mustard, hot sauce, ketchup,
etc) and an ice cold beer.
Thai Fishcakes
Ingredients
300g sustainable or organically farmed cod, pollack or pouting
llet, boned and skinned *
200g raw shelled prawns
5 spring onions, chopped
2 tbsp Thai curry paste (try Namjai Red Curry Paste from
Sainsburys Special Selection)
1 tsp grated fresh ginger
2 tsp sh sauce
1 tbsp light soy sauce
Handful chopped fresh coriander
2 tbsp olive oil
150ml sweet chilli sauce
Juice of 1 lime, plus wedges to serve
Method
How to make Thai shcakes
1. Blend the cod, prawns, spring onions, curry paste, ginger, sh
and soy sauces and coriander in a food processor, until broken
down but not totally smooth.
2. Using slightly wet hands, shape this mixture evenly into 20
small shcakes.
3. Preheat the grill to medium. Brush a grill rack with a little
oil and put the shcakes in a straight line. Brush the shcakes
with the remaining oil and pop under the grill for 10 minutes,
turning halfway, until cooked through and golden brown.
To barbecue, preheat your barbecue in the usual way until it
reaches the correct temperature. Cook turning once, bearing
in mind you may have to adjust the cooking time slightly
depending on how hot your barbecue is or how near the heat
source the shcakes are placed. Transfer to a serving platter.
4. Meanwhile, mix the sweet chilli sauce and lime juice. Put
the chilli sauce in bowls for dipping and serve with the lime
wedges.
host / spring 2012 / 53
Spanish rice with prawns, mussels
and olives
Serves 2
Ingredients
1 onion
1 red pepper, cut into chunks
olive oil
100g mussels
150g paella rice
pinch of sa ron
400ml chicken stock
125g cooked prawns
1 lemon halved
small bunch parsley
Method
Cook the onion and pepper in 2 tbsp olive oil in a wide, shallow pan
until softened. Add the mussels and cook for a couple of minutes until
they fully open.Stir in the rice until coated in all the oils. Stir the sa ron
into the stock then add to the pan and stir well. Put on a lid and cook
for 15 minutes until the rice is tender and the stock absorbed. Stir in
the prawns until heated through completely, the squeeze over lemon
and toss through the parsley.
Getting Saucy
No need to sh for compliments with these great
sauces, they are perfect with sh
Tartar Sauce
Ingredients
1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice (optional)
salt and pepper to taste
Directions
In a small bowl, mix together mayonnaise, sweet
pickle relish, and minced onion. Stir in lemon juice.
Season to taste with salt and pepper. Refrigerate for
at least 1 hour before serving.
Original Recipe Yield 1 cup . Sorrel Sauce 9-11 oz
(250-300ml) strong sh stock (a cube will do) 1oz
(25g) butter 1tbsp our 1 oz (25ml) white wine 3.5
oz (100ml) double cream fresh sorrel leaves (about
ve), shredded salt and pepper 25-28oz (700-800g)
spinach, picked over, washed and dried . Boil the
stock in a thick-bottomed pan. In another pan melt
the butter and stir in the our. Cook very slowly over
a low heat for 30 seconds, then whisk the sh stock
into the our mixture. Pour in the white wine and
simmer for 30 minutes until the sauce has thickened.
Add the cream and reduce the sauce until it is of a
thick pouring consistency, then stir in the sorrel and
season.
Lem
on Cress
Dressing
Ingredients:
palm or castor sugar
1/2 cucumber
1 punnet Limon Cress
ginger
salt
Method
Place palm sugar in mortar
and grind until powder. Smash
cucumber in mortar until smooth.
Add ginger and salt.
Fish Tip
When you thaw your frozen sh,
do it gradually. Never put them in
the microwave to thaw!! Let them
thaw in the fridge or in cold water.
Thawing at room temperature is
also a bad idea
54 / spring 2012 / host
Given the unpredictability of
the British climate, the fact that
we embrace the al fresco dining
culture so enthusiastically can only
attributed to a perverse streak in our
national character. Nevertheless,
researcher Mintel estimates that two
in three adults eat food cooked on
a barbecue across the summer, at a
total of more than 120m barbecue
occasions.
This year, occasions such as the four
day Diamond Jubilee weekend, the
Euro 2012 nals and the Olympics
all oer pubs the opportunity to run
barbecues, hog roasts and garden
parties as a way of encouraging the
patriotic spirit.
One pubs planning to take full
advantage of the opportunity is
the Kings Arms at Hampton Court,
part of the three-strong Absolute
Pubs group run by Simon and Sarah
Bailey. The Olympic cycling route
runs past the pubs front door. Well
be moving outside for the occasion,
says Simon, running a barbecue and
serving food and drink to spectators.
Even with food costs soaring, serving
customers high quality British meat
outdoors can still be economic.
Trade bodies EBLEX and BPEX have
come up with a range of recipe
suggestions and alternative cuts,
available through most catering
butchers.
Try collar of pork marinated
and slowly barbecued over an
indirect heat, or whole boneless
spatchcocked shoulder of lamb
cooked slowly with fresh herbs and
garlic in the oven and nished on
the barbecue. Visit www.eblextrade.
co.uk and porkforcaterers.bpex.org.
uk for recipes and tips.
Thinking of oering barbeque bites this summer, then do nothing until you
have read Hosts guide to the best products and oerings.
Right
On Cue
Bu alo burger
Ingredients
500g/1lb 1oz bu alo mince
salt and freshly ground black pepper
1 large (or 4 small) ciabatta loaf
2 beefsteak tomatoes
a handful of large basil leaves
2 balls of bu alo mozzarella, thickly sliced
500g/1lb 1oz bu alo mince
salt and freshly ground black pepper
1 large (or 4 small) ciabatta loaf
2 beefsteak tomatoes
a handful of large basil leaves
2 balls of bu alo mozzarella, thickly sliced
Method
Heat a grill or griddle pan. Season the bu alo mince with salt
and freshly ground black pepper. Shape the seasoned mince into
eight small patties.
Grill (or griddle) the patties until nicely coloured on both sides,
about ve minutes or so each side. They are best when still slightly
pink in the centre, but that is up to you.
Cut the ciabatta into short lengths and split them open. Place a
slice of tomato, a large basil leaf or two and a slice of mozzarella
in each one. Slide a cooked burger (or two if they are very small)
into each ciabatta and squeeze together so the juices from the
tomato, mozzarella and meat mix together. Eat immediately.
host / spring 2012 / 55
Chicken tikka skewers
Ingredients
150g pot low-fat natural yogurt
2 tbsp hot curry paste
4 boneless, skinless chicken breasts , cubed
250g pack cherry tomatoes
4 wholemeal chapatis , warmed, to serve
FOR THE CUCUMBER SALAD
cucumber , halved lengthways, deseeded and sliced
1 red onion , thinly sliced
handful chopped coriander leaves
juice 1 lemon
50g pack lambs lettuces or pea shoots
Method
Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste
together in a bowl, then add the chicken (if you have time, marinate for an hr or
so). In a large bowl, toss together the cucumber, red onion, coriander and lemon
juice. Chill until ready to serve.
Shake o any excess marinade, then thread the chicken pieces and cherry
tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins,
turning from time to time, until cooked through and nicely browned.
Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top
each serving with 2 chicken tikka skewers and serve with the warm chapatis.
The Fire
Charcoal gives more avour, but if
you are using gas, you can impart
lingering aromas by placing
bunches of thyme or wild fennel
that have been soaked in water
directly on to the grill ten minutes
before the meat goes on.
Barbecue health
and safety
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88 / spring 2012 / host
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Energy cost savings and coincidental benefits associated
with heat recovery at this level can be substantial
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Project1_Layout 1 09/03/2012 11:30 Page 1
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Quizzical provides afordable quiz/trivia material for
establishments to run their own quiz nights. Choose
from the following 2 options:
The Lo-Cost Option
Quiz rounds on Word documents (to be read by
quizmaster or printed for participants). 1:00 per round
of 10 questions (includes a separate doc. with answers).
A good range of categories available.
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Lots of interesting Quiz rounds illustrated and
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Information sheets for participants
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Model answers for markers
email qquizzical1@gmail.com for quotes and more
info or visit our web-site: http://www.quizzical.biz
Would you like to run
your own business?
New Publicans
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6 March 2012 1pm-8pm
Arkell's Brewery, Kingsdown, Swindon SN2 7RU
Discover the freedom of being an Arkells landlord.
visit: www.arkells.com/recruitment
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Previous
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host / spring 2012 / 89
Im thinking of running a poker
night in my pub what are the legal
implications?
You can organise poker games and play
poker in a pub. However, there are strict
conditions on any gaming including
limits on stakes and prizes. Licensing
authorities can take action against
individuals, whose premises do not
comply with these conditions, including
taking away the right to permit poker or
prosecution. They may also review your
Premises Licence.
The general rules are that there can
be no charge for participating, nor a
charge or levy or deduction from the
stakes or prizes. Neither can there be
linked games across premises. Under
18s cannot participate. The maximum
amount that can be staked by a player
on any game is 5. The total aggregate
amount that can be staked on poker
for a single premises must not exceed
100 per day and the maximum amount
that can be won on any game of poker
is 100.
The DPS becomes the Gaming
Supervisor for the purposes of the
legislation and is expected to take all
reasonable steps to ensure that the
limits are adhered to. A Code of Practice
applies which is onerous. It defnes the
details on the gaming, including age
checking, rules on equipment to be used,
etc. The code actually recommends that
cash poker is not permitted. According
to the codes the Gaming Supervisor
must keep a record of the games played,
number of players, and amount staked,
to ensure that the games are played in
a pleasant atmosphere. This could be
interesting and is not necessarily an
easy task in the heat of the moment.
Following a recent Environmental
Health Offcer inspection of my pub it
transpires that I am not adhering to
the condition on my licence regarding
doors and windows being closed
during regulated entertainment. The
Offcer threatened me with a review
or even a prosecution. Is that right?
It is entirely possible for the
Environmental Health Offcer to
take action against you through the
Magistrates Court for breach of the
condition in the frst place, which
is likely to result in a fne. It would
also result in a criminal conviction
for whoever they take action against,
whether it be you as an individual, or
any company who actually holds the
premises licence. In addition to this,
they could also seek a review of your
premises licence citing public nuisance
as the relevant licensing objective. The
Licensing Committee have a full range
of powers at their disposal from simply
warning you as to your future conduct
right through to revocation of the
licence. For either aspect of this, you
should seek immediate legal advice.
I was recently subject to an underage
test purchasing operation by Trading
Standards. They sent in a 16 year old
boy and unfortunately he was sold an
alcoholic drink by a member of my
bar staff. The member of staff has
been offered a Fixed Penalty Notice.
Do you think he should he accept it?
The best advice is yes. The reason is
this. Acceptance of a Fixed Penalty
Notice does not involve any kind of
criminal record or even formal caution
which is disclosable on a job application
or would have any adverse affect on
the individual accepting it. It simply
involves the payment of 80 within a
period prescribed on the Notice. It is, of
course, possible to challenge the Notice
and request a Court Hearing instead.
The only available argument for the
member of bar staff is that they young
person they served clearly looked over
18 and any reasonable person would
come to that conclusion. This is a risky
strategy as the determination of age is
entirely subjective. The barman would
be relying upon the Magistrates coming
to the same conclusion that he had. If
the decision went the other way, then
the barman would have a conviction
together with the stigma and all of the
adverse implications of having one.
There is also the issue that mounting
a serious challenge to the allegation
in Court would be expensive in itself
with the risk of being awarded another
signifcant amount in prosecution costs
at the end of it.
Q&A legal
Q
Q
Q
A
A
A
From running a poker night, to underage drinking. If its a
legal question Nick Arron has the answer.
If you have any questions or queries
of a legal nature, please send to;
Host Magazine, Plum Publications
27 Old Gloucester Street
London WC1 3XX
or email us at:
info@thehostmgazine.co.uk
N.B. Please note, due to space restrictions
we cannot guarantee a response to every
query.
82 / spring 2011 / host
Hendricks gin and tonic with cucumber.
What is your favourite tipple?
James Martin
Thats a diffcult one really. I suppose America
and Australia are service martyrs but I think
Japan is really the leader in terms of service
and food. We can learn so much from how
they work. For me, Japan is amazing.
In which country do you feel the customer
receives the best service?
I never smoked in my life so the ban was
the best thing that could happen. I hated
going to a bar or restaurant and stinking
of smoke. And now, a lot of my employees
have now have given up as well. Three of my
immediate staff, who used to smoke 20, 30,
40 a day have now stopped and they feel so
much better for it. They can now smell things
and you cant be a good chef if you cant
taste anything. Smoking certainly affects
your taste buds.
How has the smoking ban affected your
enjoyment of a visit to a bar?
No. Its certainly getting better, on the whole,
and its changed so much over the last 20
years, but I think pubs have this idea of
standardising everything and it all becomes
like McDonalds. Now theres nothing wrong
with McDonalds - what they do is fantastic
- but when its a pub chain and you get
that same tasteless food all the time, theres
no talent there. You dont have chefs, you
just have people churning out food from a
trough. To make a pub stand out, you should
strive to do better food all the time.
Do you feel the quality of food is as it
should be in pubs and bars?
We only have ourselves to blame. If youre
going to dish out all these drinks cheaper
and cheaper and cheaper all the time, then
what do you expect? Its the same as food
- if all we had to eat was McDonalds and
Burger King at 90p a portion, wed all be the
sizes of bloody houses. Until the government
does something more about it, itll stay the
same. You cant cram people into the bars
and not expect the stresses on the health
services. I used to work in a hospital; I saw
frst-hand on Saturday night what goes on
and its disgraceful.
How do you feel about Britain having the
reputation of binge drinking capital of Europe?
I love British food, British ingredients, but the
way the Japanese look at their food, and the
way that they incorporate their food is just
incredible. For any chef, its the one country
they all fnd fascinating.
What is your favourite cuisine?
celebrity questionnaire
90 / spring 2012 / host
Chef and host of Saturday Kitchen James Martin
answers Hosts questionnaire.
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Expertise you can trust
The stripe symbol and the letters BOC are registered trade marks of The BOC Group Limited.
Both BOC Limited and The BOC Group Limited are members of The Linde Group, the parent company
of which is Linde AG. Reproduction without permission is strictly prohibited. BOC Limited 2012
501955-Sureserve Host Magazine advertisement.indd 1 29/03/2012 10:12
Any
moment
now.
Savour
Every
Moment.
The moment the Theakyons arrives at the top
of the glass, its head forming moments later. The
moment your customer puts pint to lips. And lets
out a satisfying Ahhh! The moment the general
pub hubbub goes up a decibel or three as
the Theakyons goes down. These are the
moments your customers come to savour.
Its all part of the Theakyons brewers
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Were reminding your cuyomers
of these, and other great pub
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campaign. Visit our website:
www.theakstons.co.uk or email
us at info@theakstons.co.uk and
make sure that youre ready.
The Theakyons drinkers will
be along any moment
now. [ [ [ [
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