Master

Spring 2016www.shepherdneame.co.uk

BREWER

The breadth of our business often surprises people: we are amanufacturer, a property owner, a retailer, a visitor attraction –the list goes on. Each of the sectors in which we operate presentsnew challenges on an almost daily basis, but we like to see theopportunities within these. This brewery has endured throughcountless peaks and troughs in the economy, two world wars and many other trials. Despite the complexity of our business,what influences our decision making is quite simple: a long term view and our customers.

While fads and fashions for particular food and drink will comeand go, one constant remains: ever increasing demand for higherstandards and a desire to seek that special and memorableexperience. Whichever way a customer chooses to interact withus, we will always look to improve the quality of that experience.To this end, we are delighted to have added yet another iconiccoastal Kentish pub to our estate, The Coastguard at St Margaret’sBay (see opposite). We hope this will become one of the greatfamily destinations in Kent. Meanwhile, refurbishments withinour existing estate continue apace, from stunning bedrooms atThe Bell Hotel, Sandwich and Royal Hotel, Deal to fantastic newlooks for urban pubs like The Monument, Canterbury and theFour Fathoms, Herne Bay.

Our brands too are bringing new experiences to their fans.Spitfire Gold is off to a flying start and Asahi has become the firstbrand in the world to unveil a super-slow motion video booth for consumers – where one sip of beer can last half a minute.

Our licensees have picked up a slew of awards. It is great to see so many fantastic entrepreneurs working with the company. We are also delighted to see our efforts over the long term being recognised as we are finalists in two categories of The Publican Awards.

Jonathan NeameChief Executive@jbneame

PEOPLE POWER

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NEW COASTAL PUB RESTAURANTBOASTS SPECTACULAR SEA VIEWS

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Staff at the brewery have taken part in a homebrew competition, to see whocould brew the best beer in their kitchen – without the technical expertise andequipment at the Faversham Brewery.

The competition was a chance foremployees to learn more about theingredients and processes involved. Headbrewer Richard Frost said: “Although morethan 250 people work at the brewery,many are in roles that aren’t part of thebrewing process, from sales and marketingto finance and customer services. We liketo inspire a passion and appreciation forbeer as it’s the lifeblood of the company.”

All manner of weird and wonderfulingredients were used, including saltedcaramel, coconut, lemongrass, rhubarb,lemon sherbert, Cherry Coke, peanutbutter, spearmint and ginseng.

The winning beer was Budteaser, a 6%abv milk chocolate stout brewed by James Purcell, who worksin the brewery’s digitalmarketing team. Secondplace went to grocerycontroller Deighton Ridgefor his Hoppy Brew Year.

INAUGURAL HOMEBREW CHALLENGE

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Lab manager Sarah Marshallhelped to judge the beers

New licensees Tom and Karensa Milleroutside The Coastguard

Seaside pub restaurant The Coastguard in St Margaret’s Bay, near Dover is the latestacquisition for Shepherd Neame.

The Coastguard boasts panoramic sea viewsacross the small bay, and is Britain’s nearestpub to France. It was officially taken over bythe brewery in January, and is expected toreopen at the end of March following a£230,000 refurbishment.

Work will include installing an outside bar andbarbecue as well as a new internal fireplace,repainting the pub inside and out, kitchenimprovements, refurbishing the toilets, andintroducing new lighting and decorations.

Award-winning Shepherd Neame licensees Tomand Karensa Miller, who have run the ZetlandArms at nearby Kingsdown since 2013, will beexpanding their business by taking on the pub.

The pair received the New Licensee of the YearAward at the 2014 Shepherd Neame Pub Awards,and Wine Pub of the Year at the 2015 awards.

Karensa said: “Everything has been goingreally well at the Zetland Arms and we lovewhat we do, so we are really excited aboutexpanding our business with The Coastguard.”

HISTORIC CITY CENTREPUB REOPENS AFTERMAJOR MAKEOVER

Royal Hotel, Sheerness

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REFURBISHMENTS

Jonjo Murphy at The Monument

The New Inn in Murston was namedBest Public House in the 2015Sittingbourne in Bloom competition

STAY OVER IN STYLE AT HISTORIC SHEERNESS HOTELThe Royal Hotel in Sheerness has reopened following a£110,000 refurbishment project.

Work at the historic hotel, which dates back to the 19th century, included fully redecorating the ground floorbar areas, function room and restaurant, which all have new flooring and furniture. The kitchen has been totallyrefurbished, along with the toilets. The building’s exteriorhas also been repainted, with new signage.

The hotel has 12 bedrooms, which have been completelyredecorated with new furniture. Its restaurant has alsobeen reopened with a new look and a new menu,including a selection of traditional pub classics and a daily carvery.

The Monument in Canterbury has a stylish new look and new facesbehind the bar.

More than £100,000 was spent refurbishing the interior and exteriorof the historic pub, which dates back to the 19th century.

The pub has been taken on by husband and wife team Shaun andGayna Murphy, who already run Shepherd Neame’s Chequers Inn atDoddington. The pair are continuing to work at the Chequers Inn,with Shaun’s son Jonjo managing The Monument.

The Monument has introduced a new food offer, with a grazing menuavailable in the evening featuring sharing platters and a range oftapas-style small plates. There is also an extensive cocktail menufeaturing 43 different drinks, many devised by expert mixologist Jonjo.

WATCH OUT FOR PROJECTS NEAR YOUMajor pub refurbishments to be completed before the summer include:

• Ship & Trades in Chatham

• Royal Albion Hotel in Broadstairs

• William the Conqueror in Rye

• The White Horse in Maldon

The Four Fathoms in Herne Bay has undergonea £210,000 transformation.

The extensive programme of work at theseaside pub, which dates back to the mid-1800s, included repainting the pub inside andout, installing new flooring, restructuring andrefitting the bar counter and revamping thetoilets. A new snug area has been created tomake a more intimate space for drinkers, andthere is new furniture and décor throughout.The exterior courtyard also has new seating,fencing and plants.

The pub is offering food for the first time so the kitchen has been refurbished with a separate restaurant area created for diners. Customerscan choose from a menu of traditional pubclassics and bar snacks with a contemporarytwist. The pub is being run by husband andwife team Paul and Sam Collier, who recentlymoved back to Herne Bay after running pubs in Somerset and Wales for six years.

SEASIDE PUB UNDERGOES £210,000 TRANSFORMATION

Four Fathoms, Herne Bay

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ELEGANT NEW LOOK FORTHE SWAN INNAn £80,000 makeover has been completed at traditional town centre pub The Swan in Maidstone.

Work at the 19th century pub included redecorating the bar area,introducing a new back bar display and new flooring. A log burning stove wasinstalled in the snug area, which now has flagstone flooring. The toilets havebeen completely refurbished, and improved lighting and decorations havebeen introduced throughout the pub. The pub exterior has been repainted,with traditional sign writing, and its walled garden has been refurbished.

New licensee Anna-Marie Snell said: “Our aim is to ensure the pub is at theheart of the local community. We have lots of events and live entertainmentcoming up for customers to enjoy.”

ISHMENTS

The Swan, Maidstone

Licensees Paul and Sam Collier

If you’ve been dreaming of a special getaway, Kent has it all. Its reputation as the ‘Gardenof England’ is well deserved, with a lush green landscape boasting acres of fruit-ladenorchards and hop gardens, and it is also the perfect place for a seaside break with miles of spectacular coastline.

You can relax in style during your visit at one of our seven hotels, each with its ownunique character, located in some stunning locations around the county.

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RELAX...

Feature Bedroom at the Royal Hotel, Deal

George Hotel, Cranbrook

New Flying Horse, Wye Botany Bay, Kingsgate

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We are constantly investing in our estate to ensurethat you enjoy the best experience possible, mostrecently completing a major project to upgrade thebedrooms at The Bell Hotel in Sandwich, The RoyalHotel in Deal and the New Flying Horse in Wye.

There’s never been a better time to escape from theeveryday and discover just what Kent has to offer.

To find out more, visit www.relaxinkent.co.uk

IN KENT

NEW CHEF MENTORS APPOINTED TO SHARE KNOWLEDGEFOOD NEWS

Five of our head chefs have beenhandpicked to become mentors across ourretail estate in London and the South East.

The chefs are: • Steve Harmsworth of the Marine Hotel,Whitstable

• Ellina Smith of The Wharf, Dartford • Alistair Lycett of The Sun, Faversham • Matt Booker of the Botany Bay Hotel,Broadstairs

• Krystian Jasiczek of Mabel’s Tavern,London

They have been chosen in recognition oftheir experience and outstanding skills, andwill now undergo management training tobecome mentors. They will be on-hand fornew chef inductions and ongoing supportin menu development across the 52-strongretail estate.

It is part of an enhanced training programme spearheaded by Simon Howlett, our headdevelopment chef for managed houses, toensure structured career development andencourage excellence.

River View Suite at the Bell Hotel, Sandwich

Royal Wells Hotel, Tunbridge Wells

Shepherd Neame's Simon Howlett(back right) with the new chef mentors

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The Sportsman in Seasalter has been namedthe best gastropub in Britain for a secondyear in a row at the Estrella Damm Top 50Gastropubs Awards.

The pub, run by brothers Stephen and Phil Harris, picked up the title after receiving the most votes in an industry poll organisedby leading magazine The Publican’s MorningAdvertiser.

The Sportsman has held a Michelin star foreight years, and also took second place inthe National Restaurant Awards 2015.

Head chef Stephen Harris takes fulladvantage of the history and agriculture of the pub’s rural location near the seasidetown of Whitstable, churning his ownbutter, making his own salt, baking his ownbread and using only the finest, freshestproduce from local farms and fishermen.

The awards were hosted by BBC Two Food& Drink presenter and two-Michelin starredchef Tom Kerridge, who said: “Stephen is one of the most talented chefs in thecountry and it’s a genuine honour to presenthim with this award for the second time.”

SIMPLY THE BEST

Tom Kerridge and Stephen Harris at the awards ceremony

The Sportsman in Seasalter

FOOD

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An award-winning chef who has catered for celebrities including the Rolling Stones has taken on The Granville in Lower Hardres,outside Canterbury.

Jim Cleaver has cooked for the likes of the Rolling Stones, U2, Oasis, Blur and Take That, travelling around the world with them on tourand also providing food for them at home or in the recording studio.

Jim, 44, said: “They may have been big stars with private jets, ableto rent out entire floors of hotels, but they often just wanted simplecomfort food like cheese on toast.”

Jim took over The Granville in the middle of December, closing it for a couple of weeks to undertake a refurbishment which includedrefitting the kitchen and painting throughout, before reopening in January.

He said: “I always liked the idea of running a big country pub, andThe Granville ticked all the boxes. It is a traditional pub but still haslots of space, in a great location outside Canterbury.”

FORMER CHEF TO THE STARS TAKES ON COUNTRY PUB

The Compasses Inn, Crundale

Licensee Jim Cleaver at The Granville

NEWS

Kings Head, Wye

The Camden Arms, Pembury

If you think you’ve got what it takes to run a Shepherd Neame pub, visitwww.shepherdneame.co.uk/join-us or call our recruitment team on 01795 542132.

Several of our other pubs have also been honouredwith awards during the past few months.

The Compasses Inn in Crundale near Canterburywas named Pub of the Year in the Kent Food andDrink Awards 2015, and the Kings Head in Wye hasbeen shortlisted for Kent Dining Pub of The Year inthe Taste of Kent Awards for a second year running.

The Camden Arms in Pembury near Tunbridge Wellshas also been named Les Routiers Hotel of The Year.James and Carol Cunningham, who run the 200-year-old coaching inn, were praised by judges forconsistently maintaining excellent standards in allaspects of their business and customer service.

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ASAHI SLOWMOTION VIDEOBOOTHLeading Japanese beer Asahi isthe first brand in the world tolet its consumers experience asuper-slow motion video booth– where a sip of beer can lasthalf a minute.

The Asahi Slow-Mo Booth willbe touring the UK throughoutthe spring and summer,offering people a chance tocapture their best moment incinematic slow motion andshare them on social media.

The one-of-a-kind booth replicates a giant pint glass and beermat and took over 300 hours to build. There is even a range ofspecial effects built into the booth to surprise those in front of the camera.

The booth will be appearing at our customers’ venues andAsahi-sponsored events. Follow Asahi on Facebook (/asahiUK)and Twitter (@AsahiUK) to find out where and when.

The Whitstable Bay Collection haswon a DBA Design EffectivenessAward in recognition of the success of its new look.

Shepherd Neame teamed up withTunbridge Wells firm JDO Brand & Design for the brand redesignproject, which has helped drive sales in the UK and abroad.

NATIONAL DESIGN AWARDFOR WHITSTABLE BAY

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SPITFIRE GOLDLANDS IN BOTTLEFollowing its runaway success on cask, Spitfire Gold haslaunched in 500ml bottles ahead of schedule. The 4.3% abvgolden ale was launched last summer to mark the 75thanniversary of the Battle of Britain and 25 years since SpitfireAle was first launched. Lighter than its counterpart, SpitfireGold has a sweet malt base built upon with delicate floraland pine aromas imparted by some of the most popularhops of the moment, including Centennial and Saaz.

Spitfire brand manager William Upfield said: “We have had a fantastic reaction to Spitfire Gold since its launch inSeptember, and are delighted to meet customer demand by now offering it in bottles.”

The latest beer from the brewery’sexperimental range of beers will beavailable throughout March. Beers fromthe No.18 Yard Brewhouse have alreadyfeatured a range of weird and wonderfulingredients, such as chocolate, chilli andeven mulling spices.

The latest brew eschews the brewery’stradition for using Kentish hops, by optingfor some of the most in-vogue hops fromacross the pond, including Boadicea,Amarillo and Cascade. Imparting citrus,pine and zesty fruit flavours and at 4.8%abv, it makes for a classic American paleale. Although it may sound American inorigin – the name actually derives from asmall island in Faversham Creek that waspreviously owned by the brewery.

EAST COASTPALE ALEUNVEILED

Shepherd Neame is a finalist intwo categories at The PublicanAwards. The brewery is up for gongs as Best Tenanted & Leased Pub Company and Best Food Offer (51+ sites).

Four brave brewery employees volunteered to take part in thefirst Canterbury Hop Pocket Race.

Team Shepherd Neame comprised senior brewer Derya Unver andsupply chain analysts Stuart Pearson, Jon Wiles and Tom Weitzel.

They had to transport a filled Hop Pocket weighing 12 stonealong a 500m route in the centre of Canterbury. Every team paid£20 to enter, with all proceeds going to the Porchlight charitywhich supports vulnerable and homeless people in the city.

Team Shepherd Neame came 11th out of 18 teams, with a timeof 3 minutes 12 seconds.

AT THE BREWERY

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An extra special delivery was made to a Gravesend theatre to celebrate its new partnership with Shepherd Neame.

The brewery will be supplying beers, wines and spirits to The Woodville and sponsoring many of its events.

Account manager Dougie Dick marked the occasion by arrangingfor the 1923 Austin 7 Shepherd Neame van to drop off the firstbatch of beer to the theatre’s general manager Mandy Hare.

MOTORING INTO ACTIONFOR NEW SPONSORSHIP DEAL

BEAUTIFUL AWARD FOROUR UNSUNG HERO

TEAM SHEPHERDNEAME HOP TO IT

Shepherd Neame’s catering manager and wedding functions co-ordinator Samantha Jeal won a top honour in this year’s BeautifulSouth Tourism Awards.

Samantha, who has worked for the brewery since 2007, waspresented with the Unsung Hero Award for Customer Service.

She was praised by judges for her excellence and commitment to the tourism industry, demonstrated by the huge number of cards and letters of thanks she receives from happy customers.

She will now be among the winners invited to champion the South and South East of England at VisitEngland’s Tourism Excellence Awards taking

place during English Tourism Week in March.(l-r) Samantha Jeal with Visitor Centre chefs Andy Moth and Darren Ball

Mandy Hare and Dougie Dick outside The Woodville