Covid-19 / 15 March 2021
SBPA reveals devastation to pubs and brewers one year on from first COVID-19 lockdown, reiterates Government must ensure pubs can operate without restrictions as soon as possible One year on from the First Minister ordering the first COVID-19 lockdown, which forced pubs to close, the Scottish Beer & Pub Association has revealed the devastation the nations’ brewers and pubs have faced. The trade association has revealed that 200 pubs are estimated to have been lost forever, 210 million pints in beer sales lost due to a full year of either forced closure, or trading under severe restrictions, and £820 million in trade value wiped out from the sector in beer sales alone. Since the first lockdown in March 2020, pubs and other hospitality businesses have been amongst the hardest hit. They have also faced severe restrictions to their trade during other periods of being “open”, including level restrictions that ultimately forced many to stay shut or open but under conditions that made their trade unviable due to the closing times and other rules. Looking ahead to the First Minister’s expected announcement tomorrow, the SBPA has urged the Scottish Government to give the sector hope by aligning closely to the unlocking plans in England, which indicate that pubs will reopen outdoors from April 12th, followed by indoors from May 17th and with all restrictions lifted by June 21st. Emma McClarkin, Chief Executive of the Scottish Beer & Pub Association, said: “Our sector has been devastated by COVID-19 and the lockdowns. It has been a year to forget for the Scotland’s pubs and bars. “It is estimated that 200 pubs have been lost forever. 210 million pints in beer sales have also been missed, wiping out £820 million in trade value from the sector. “Sadly, we still haven’t seen the full extent of the damage yet and won't do for some time until things really do go back to normal. And by normal, I mean a return to what life was like pre-covid. “Whilst we continue to assess the full damage to our sector, I urge the First Minister to give our businesses the hope that they desperately need by providing a viable route out of lockdown tomorrow. The previously levels were entirely unviable for the majority of hospitality businesses, and they are desperately hoping for a more straight-forward approach to unlocking this time. “We also hope the Scottish Government will look at providing more support for our wet-led community pubs who, although grateful for all the support they received, will not benefit from the VAT cut to food in the same way restaurants will. Local wet-led pubs have been amongst the worst affected by the virus so it's important the Government goes that little bit further for them. “It is becoming all the clearer that the Government must ensure all our pubs are fully re-opened as early as safely possible. This is when their recovery will really start and until then we stand to lose more pubs and community assets.”
Read more02 February 2018
The British Beer & Pub Association (BBPA) has responded to the Government’s consultation on the relaxation of licensing hours for the Royal Wedding. The BBPA made the original request for extended hours for pubs in England and Wales for the weekend of the wedding of Prince Harry and Meghan Markle. The extension of hours will be a great way to celebrate this occasion, and will bring a huge boost to the pub trade. In the response, the BBPA has welcomed the Government’s consultation on the extension of opening hours on Friday 18th May and Saturday the 19th May until 1am the following morning. The BBPA believes that the extension of licensing hours could bring an estimated boost of £10 million to the trade, and will enable pubs to take advantage of the expected increase in tourism. The BBPA believes that licensed premises, with experience of dealing with large events, will have enough time to prepare for the relaxation of these hours due to the consultation, it will also save them from applying for a Temporary Event Notice. Extended hours for previous royal occasions including the most recent Royal Wedding and the Queen’s Diamond Jubilee brought in vital revenues for the sector, and will allow the nation to celebrate and make the most of this historic occasion. With the Government’s consultation on relaxation of licensing hours for the Royal Wedding ending on the evening of the 4th of February, the BBPA is urging licensees to get involved in the on-line consultation. BBPA Chief Executive Brigid Simmonds comments: “Royal weddings are a time of great national celebration, and provide a fantastic opportunity for the nation to get together in the pub. Relaxed licensing hours for pubs will be welcomed by pubgoers and provide a real boost to the pub trade.” FINAL Relaxation of Licensing Hours for the Royal Wedding 2018
01 February 2018
The British Beer & Pub Association (BBPA) has responded to the Government’s consultation on corporate tax and the digital economy. The response urges the Treasury to deliver more far-reaching reform, to ensure fairness across business and address the rapidly evolving nature of business. The BBPA says, wide-ranging reform of business rates could boost Treasury revenues and avoid the need for temporary policies, such as business rates reliefs. The current taxation system is not fit for purpose, roughly £1 of every £3 (34%) made in the pub goes to the taxman, while well-known digital companies continue to pay only a fraction of this on their UK earnings. Last year, for example, internet giant eBay paid £1.6 million on its declared UK turnover of £200 million whilst a medium sized brewer paid £7 million on its turnover of £18 million in beer duty, a difference of nearly four and half times as much. Brigid Simmonds, Chief Executive, British Beer & Pub Association, comments: “The pub is unfairly burdened by the current business rates regime. We will continue to campaign for a tax system that allows the beer and pub sector to thrive, boosting the already large contribution the sector makes to the UK economy.”
31 January 2018
The BBPA has today welcomed the proposal contained in a report from think tank Policy Exchange for an extension of the Youth Mobility Scheme. The Youth Mobility Scheme is for young people who want to live, work and travel in the United Kingdom for a period of up to two years. It is only open to countries which have a reciprocal agreement with the UK, which are mainly in the Commonwealth. The BBPA has been calling for the Youth Mobility Scheme to be extended to cover more EU countries, or alternatively form an agreement with the EU itself to cover all of its members. This is particularly important for the beer and pub sector, since 46% of pub employees are under the age of 25 and according to a recent survey of BBPA members, some 17% of employees in our sector are from overseas. This rises to 40% in metropolitan areas, and in particular areas like kitchen staff, this figure can reach 80%. The ability for young EU workers to come to the UK for a maximum of 2 years (and possibly longer), and not to count towards the migration numbers would be invaluable. Policy Exchange today published a wide ranging new paper on immigration after Brexit. BBPA believes it is vitally important that there is a reasoned debate on the make-up of immigration post-Brexit. There is a range of policies the Home Office can implement to make the Brexit transition easier for the beer and pub sector. The BBPA works hard to encourage young people who are UK nationals to work in the beer and pub industry, including through awards schemes such as the Parliamentary Pub Chef of the Year. However, the BBPA is calling for much-needed changes to the ‘Tier’ immigration system to ensure the beer and pub sector can continue to thrive. The BBPA is also calling for the following: • a simplification of the very complex and time-consuming visa system and a better understanding of the need for ‘soft skills’ and salary requirements which fit semi-skilled roles like pub chefs; • a review of the requirement for non-UK workers to have a traditional contract of employment before they travel to the UK, which would prevent access to those who wish to be self-employed in the pub sector; • a reduction in costs for business to recruit non-UK workers. Brigid Simmonds, Chief Executive of the British Beer and Pub Association, comments: “For the beer and pub sector to succeed post-Brexit, the immigration system, particularly for young people, needs a comprehensive review. Over 80% of UK pubs are small businesses, it is vitally important they have access to the skills they need without the burdensome nature of the current visa system. “The BBPA and our members are working hard to attract UK nationals to work with us, but an extension of the Youth Mobility Scheme and revision of the ‘Tier’ system would be hugely beneficial.”
29 January 2018
The Parliamentary Pub Chef of the Year’s Big Cook Off was filled with intensity and anticipation as the eight finalists gathered to compete against each other in the contest organised by the British Beer & Pub Association and the All Party Parliamentary Beer Group, in partnership with Nestlé Professional. The bespoke training venue, Hospitality House played host to the event on Wednesday 24th January 2018 as the finalists battled to demonstrate their skills to the panel of distinguished judges. With four finalists in each category: Young Pub Chef of the Year and Pub Chef of the Year, whittled down from over 130 chefs nominated by their local MP’s from across the country, it was always going to be an intense competition. Dishes were created from a list of the finest fresh ingredients provided by Fuller’s, that included venison, scallops and brill, with a huge array of seasonal vegetables including Jerusalem Artichokes and wild mushrooms were a popular choice amongst the finalists. First up were the Young Pub Chefs: Michael di Bella of The Dean Inn, West Dean, near Chichester, nominated by MP for Chichester, Gillian Keegan Amy Houghton of Shoulder of Mutton Inn, Hebden Bridge, nominated by MP of Calder Valley, Craig Whittaker Gordon Stott of The Sun Inn, Dummer, nominated by MP for North West Hampshire, Kit Malthouse Ben Morgan of The Plough Inn, Ealing, nominated by MP for Ealing and Southall, Virendra Sharma Ben and Michael chose to use the Fillet of Brill in their creations whist Amy and Gordon both decided the Saddle of Venison would win their way to the judges hearts: Michael di Bella of The Dean Inn Dish: Fillet of Brill, Roasted Squash, Squash Purée, Hazelnut Crumb, Celeriac Fondant, Picked Celeriac, Fish Velouté, Purple Roasted Broccoli, Parsley & Chive Oil Amy Houghton of Shoulder of Mutton Inn, Hebden Bridge Dish: Saddle Of Venison, Fondant Potatoes, Macerated Blackberries, Two-Way Shallots (Braised & Charred, Pickled) Celeriac Purée, Pan Roasted Butternut Squash and Blackberry Jus Gordon Stott of The Sun Inn, Dummer Dish: Saddle Of Venison, Bubble & Squeak, Blackberry Jam, Rainbow Chard Red Wine Jus And Caramelised Hazelnuts Ben Morgan of The Plough Inn, Ealing Dish: Roasted Brill, Lemon Pureé, Razor Clams with a Bouillabaisse Foam While the young chefs were battling it out, the senior chefs were grilled by the judges; Mike Wood MP, Chair of the All Party Parliamentary Beer Group Roger Rahaman, Nestlé Professional Chef; Paul Merrett, TV guest chef presenter and former Michelin Star holder; Brigid Simmonds, Chief Executive of the British Beer and Pub Association; Paul Dickinson, Director of Food, Fuller’s; Ashley McCarthy, Chef/Patron of the award-winning ‘The Sun Inn’ at Colton near Tadcaster and Dawn Redman Managing Director of Hospitality and Retail Recruitment. Up next was the senior team: Oliver Farrar of The Durham Ox, Crayke, nominated by MP for Thirsk and Malton, Kevin Hollinrake Ryan Lamb of The Tally Ho, Broughton, nominated by MP for Romsey and Southampton North, Caroline Nokes Kevin MacLean of The Rat Inn, Anick near Hexham, nominated by MP for Hexham, Guy Opperman Craig Jeffery of The Ship Inn, Wadebridge, nominated by MP for North Cornwall, Scott Mann Craig, Oli and Ryan all picked the Fillet of Brill for the focal point of their dishes with Ryan choosing the Saddle of Venison in hopes of taking the prize in his stride. Oliver Farrar of The Durham Ox, Crayke Dish: Mushroom and Hazelnut Crusted Fillet Of Brill, Jerusalem Artichoke Pureé, Sautéd Wild Mushrooms, Braised Shallots and a Razor Clam Gratin Ryan Lamb of The Tally Ho, Broughton Dish: Pan Seared Venison, Pickled Beets, Beetroot, Confit Potatoes, Red Win Jus, Sprout Shells And Wild Mushrooms Kevin MacLean of The Rat Inn, Anick near Hexham Dish: Pan Fried Brill, Roasted Jerusalem Artichokes, Purple Sprouting Broccoli, Razor Clam, Parsley and Hazelnut Salad with a Wild Mushroom Fricassée Craig Jeffery of The Ship Inn, Wadebridge Dish: Pan Fried Brill, Jerusalem Artichoke Purée and a Chive and Wild Mushroom Gnocchi The winners will be announced at the prestigious Parliamentary Award Ceremony at the House of Commons on the 7th February 2018.
Brigid Simmonds | 29 January 2018
Last year I was asked to provide a quote for a report being carried out by PWC and Korn Ferry looking at diversity and in particular women who work in our sector. I commented that whilst 53% of those who work in pubs are women and companies like Fullers have a female head brewer, we need to build on our successes if we are to see more women reach the top. Last week I attended the launch of the report; a link can be found here and it provides for some fascinating reading and an opportunity to sign up to the ‘Diversity in Hospitality, Travel and Leisure Charter’ to help companies make a real contribution to this agenda. The report acknowledges that much progress has been made, but with an aim of achieving 33 percent female representation across boards and executive committees by 2020 there is much to do. There are very few female role models in CEOs and Chairman across the sector. There is a greater representation of women in HR, rather than commercial and finance and some small to medium sized businesses do not think there is an issue with gender imbalance, nor regard it as a priority. The sector attracts a high number of female graduates, but is not doing enough to retain them and this is partly because of a lack of flexibility in working conditions and support for women balancing careers and families who then need to be encouraged to come back into the business. Appointments from outside the sector have helped increase the pipeline, but few companies in the sector disclose their diversity and inclusion strategies. Recent McKinsey research has shown that companies in the top quartile for gender diversity are 15 percent more likely to have financial returns above their respective national industry medians. Companies like Sodexo who do have strategies, found from research across their 5,000 managers that the strategy increased employee engagement, improves favourable client opinion and that sites with gender-balanced management were 23% more likely to show consistent organic growth. A customer director for Wagamama is quoted as saying that she works for a new female CEO who insists on collaboration and communication amongst them and designs meetings and away-days that facilitate this. The result is a strong feeling of the team, but it also makes it easier to have difficult conversations. There are suggestions that women need to be more proactive in seeking out promotion and often lack confidence and there is clear recognition that it all starts from the top and the right attitude must permeate throughout the business. The report concludes that there are many places to start this journey, but that the most important is a vision and sense of urgency from leadership. Other sectors are agreeing formal strategies and policy and broadening public awareness about their strategy. It emerges that female graduates first priority in choosing who to work for are opportunities for career progression. There is much more besides from the value of mentoring to the power of networks. Definitely worth a read and perhaps some more thought…..
Brigid Simmonds | 26 January 2018
The BBPA organised its first Parliamentary Pub Chef of the Year competition two years ago with the support of Nestle and under the auspices of the All Party Parliamentary Beer Group. Having expected 30 or so entries, we were rather amazed to receive over 100. Two years on and clearly we had struck a cord with MPs as this year we have over 130 entries from across the UK. Pub chefs are a shortage occupation in our industry and we are working hard with colleges and schools to try and change this. Our film, which can be found here shows what an exciting career you can create as a pub chef and if you are an entrepreneur, you can be running your own business in a pub at a relatively early age. Fast forward to 2018 and with the help of an expert panel of judges in Paul Dickinson, Director of Food at Fuller’s; Andrej Prokes, Executive Chef at Nestlé Professional; Kate Hempsall, consultant to the beer and pub trade; and Dawn Redman, Director at Hospitality Jobs UK, we were down to 8 finalists. They were then invited to the ‘cook-off’ at Hospitality House in north London on 24th January. I love cooking (but in no way would qualify as a professional), so it was a great treat to be asked to be a judge on the day. We were also joined by Mike Wood MP, who is Chairman of the Beer Group, Paul Merret the television chef, Roger Rahaman a chef from Nestlé and Ashley McCarthy who is owner and chef from The Sun Inn in Colton near York. So, first it was the turn of the young pub chefs each of which were invited to tell us a little bit about themselves. Amy Houghton was nominated by Craig Whittaker, MP for Calder Valley. She cooks at the Shoulder of Mutton in Hebden Bridge. Amy first took a fine arts degree, but after a year and a very good experience of cooking decided to change tack and take a catering degree which included not only cooking but customer service too. Ben Morgan cooks for Fuller’s at the Plough Inn in Ealing. He is the head chef with four and a half years experience as a manager and was nominated by Victoria Sharma MP for Ealing and Southall. Gordon Stott was the only shortlisted chef this year who was also shortlisted two years ago. He was nominated by Kit Malthouse MP for North West Hampshire and works at the Sun Inn in Dummer near Basingstoke, which has 20 bedrooms; his objective to earn a Michelin star and finally in this category Michael di Bella who is half Italian is head chef at the Dean Inn, West Dean near Chichester and was nominated by his MP, Gillian Keegan. All were excellent in talking about fresh local food; Michael told us of his experience of exchanging 24 bottles of beer for game! Both categories were offered the same ingredients. They knew what they had to cook with in advance, but only had an hour on the day to complete their dish of choice. Venison, guinea fowl, brill, razor clams were combined with mouthwatering variations from exotic mushrooms, beetroot, butternut squash, blackberries, lemons and shallots to name but a few. In the second category we had Kevin McLean of the Rat Inn in Anick nominated by the MP for Hexham, Guy Opperman. Kevin trained at the Three Chimneys on Sky and worked there for many years before moving slightly further south. We asked each chef what was their favourite season. Several named autumn, but often the answer was the next one! There is only so much you can do with strawberries or beetroot and soon want to move on to the next season’s delicacies. Craig Jeffrey cooks at the Ship Inn near Padstow. He was nominated by Scott Mann, MP for North Cornwall. His specialities included kidney broth and kedgeree. He also described inviting local school children to design a healthy eating dish which then featured on the pub’s menu. Ryan Lamb was nominated by Caroline Nokes MP for Romsey and Southampton North who is now the Minister at the Home Office responsible for migration. Ryan cooks at the Tally Ho in Stockbridge near Romsey. He described his food and pub classics with a French twist. He has recently developed a twice baked cheese soufflé which will be sold through a supermarket, ready to cook at home. Finally in this category was Oli Farrar of the Durham Ox in Crayke, nominated by Kevin Hollinrake, MP for Thirsk and Malton. Oli worked in London for some years, but wanted to go back to his roots and give back time to training others. He admitted that foie gras did not quite work in his pub, but his mantra was simple pub food which has to be the best it can be. It was inspiring, exciting, nerve-racking, but a wonderful afternoon and so good for all of us in the industry who care so much about the quality of food now offered in pubs to see such a high standard set; much higher than we had seen two years ago. Who will win, well you will have to wait and see. Both pub chef and young pub chef winners will be announced and presented at a ceremony in the Houses of Parliament on 7th February.