|
|
|
Wed 18th Mar 2015 - Propel Wednesday News Briefing |
|
Story of the Day:Horizons – multi-site operators set to take 60% market share in 2015: Multi-site foodservice companies, those with five or more outlets, are set to take almost 60% of the market this year and will continue to tighten their grip on the sector at the expense of independents, the research company Horizon has stated. In a presentation to the Propel Multi Club Conference, Peter Backman, managing director at Horizons, said: "Group operators have really taken the market by storm." Their proportion of the total UK market has risen from just over 40% in 2002 to almost 60% in 2015, he reported, and their market share will continue to climb to around 65% by 2019. Backman said Horizons tracked the fastest-growing emerging brands in the foodservice market, those which operate between five and 25 outlets and who have been growing at 20% or more over three years, and currently there are more than 130 brands in that segment. “That is the energy that drives the whole sector," he said. On margins, he said the sector “went through a dreadful period in 2008 to 2009" when they dropped by up to 8%, but "it's eased off quite a bit, and since the start of last year we're seeing quite an expansion", with margins up around 4% as food prices fall. The use of vouchers has fallen to a third of the usage in the summer of 2009. "Where vouchers are being used, it's much more in a tactical way, such as for Mother's Day, pensioners' Mondays and so on," he said. The proportion of people eating out over a two-week period is increasing, and there is a change in the profile, so that it is the 35 to 44-year-old who are showing the greatest frequency, while 18 to 24-year-olds are showing a decline. Over the past year, London has outperformed the whole country by a significant extent, with eating out up 3.2% against 2.1% growth for the rest of the UK, and group operators "really powering ahead, taking the market by the scruff of the neck and kicking it forward", up 6.3%, as independents saw a 2.1% fall. Pubs have seen sales 5.6% growth between 2014 and 2015, the best performance in the market, with quick-service restaurants up 2.9%. Other restaurants were up just 0.8% and hotels up 2.9%. Pubs' growth "is taking sales away from other sectors – from independents generally and from branded operators in the restaurant sector," he said.
Industry News: More than 80 companies sign up for Propel Social Media Masterclass: More than 80 sector companies have now signed up for the Propel Social Media Masterclass being held in partnership with Digital Blonde’s Karen Fewell. Attendees include: Spirit Pub Company, Cabana, Everards, Stable Bar and Pizza, Pub People Company, Charles Wells, Bill’s Restaurants, JD Wetherspoon, Admiral Taverns, Amber Taverns, Young & Co, Camerons, Ignite Group, Hall & Woodhouse, Loungers, Enterprise Inns, Frog Pubs, Daniel Thwaites, Batemans, Luminar, Burning Night Group, TCG Management Services, Chilled Pubs, Flying Pig & Lobster, Hickory’s Smokehouse, Good Life Diner, Anglian Country Inns, Yummy Pubs, Trust Inns, PubLove, Oakman Inns and Restaurants and Bulldog Hotel Group. The Social Media Masterclass provides a comprehensive overview of how to make the best use of social media (CLICK HERE to see the programme). Tickets are £295 for ALMR members and £345 for non-members. Email adam.dickinson@propelinfo.com to book.
Craft beer's share of US market hits double-digit figures for first time: Craft brewers took a double-digit volume share of the US beer market for the first time last year, reaching 11% of the total, at 22.2 million US barrels, for an 18% rise in volume year-on-year and a 22% rise in retail value. Total retail sales for craft beer brewers were estimated by the US Brewers Association at $19.6bn, a 19.3% market share. The number of operating breweries in the United States in 2014 grew 19% to 3,464 breweries, with 3,418 considered "craft" according to the Brewers' Association's definition. During the year, there were 615 new brewery openings and only 46 closures. Bart Watson, chief economist at the Brewers Association, said: “With the total beer market up only 0.5%t in 2014, craft brewers are key in keeping the overall industry innovative and growing. This steady growth shows that craft brewing is part of a profound shift in American beer culture, a shift that will help craft brewers achieve their ambitious goal of 20% market share by 2020. Small and independent brewers are deepening their connection to local beer lovers while continuing to create excitement and attract even more appreciators.”
Government to increase minimum wage by 20p to £6.70: The government is to increase the national minimum wage by 20p, with a 20.8% increase for apprentices. The Low Pay Commission has recommended the following changes: adult rate, 3% increase to £6.70 per hour; youth (18-20), 3.3% increase to £5.30 per hour; minor (16-17), 2.2% increase to £3.87 per hour; apprentice, 20.8% increase to £3.30 per hour. The chief executive of the Association of Licensed Multiple retailer, Kate Nicholls, said: “We are glad that the government has accepted most of the Low Pay Commission’s recommendations and recognised the very real pressures being placed on businesses in terms of labour costs and tightening margins, reflected by the modest increases in most rates. We are also pleased to see the importance of keeping youth rates affordable for businesses recognised, but the increase in the apprenticeship rate may be detrimental to the excellent work done in increasing training and skill levels. The latest ALMR employment survey shows that almost half of respondents reported an average hourly wage of £7 or more. Pubs, bars and restaurants are clearly willing to invest in their staff if the conditions are right. A little extra money in the pockets of our staff will also no doubt go some way to supporting pubs and bars across the UK. Keeping wages affordable is a good first step, but we would also like to see increased support, particularly for adult apprentices. The rise in the apprentice rate will increase the need for fully-funded apprenticeships for 19 to 24-year-olds and we are also calling for additional funding for over-25s to encourage those people who have not been through higher education to discover the range of careers our sector offers.”
BBPA – business rate review sorely needed: The British Beer and Pub Association has welcomed the government’s wide-ranging business rates review. Its chief executive, Brigid Simmonds, said: “A wide-ranging review is sorely needed, which I welcome, but if the government is committed to raising the same amount each year, they need to think about widening the net and there must be a system that is responsive to the pressures on small and struggling businesses. In the pub sector we know all too well how the rates burden does not respond quickly enough to an adverse change in the trading climate. We will certainly be using the opportunity to put forward proposals to address these challenges, and the huge rates burden on pubs.”
Starbucks to launch cold-brewed coffee: Starbucks is to launch cold-brewed coffee on 31 March at more than 2,800 locations in the Northeast, Mid Atlantic and Midwest United States. The company trialled cold-brew coffee in Boston and San Francisco last year. It will also launch the beverage in select in three Canadian cities, Toronto, Vancouver and Calgary. It is claimed that cold-brewed coffee is very different from iced drinks made with double-strength hot-brewed coffee that has been chilled with ice. In the cold-brew method, coffee is steeped for about 20 hours in cool water and develops a rich, slightly sweet flavour, with notes of chocolate and citrus, Starbucks said.
FSA reminds consumers about dangers of cooking burgers: The Food Standards Agency (FSA) is reminding people to take care when preparing and cooking burgers at home. Steve Wearne, director of food policy, at the FSA, said: "The most important thing to remember is to cook your burgers so they are steaming hot all the way through, that none of it is pink and that any juices run clear. The reason we advise people to do this is because when burgers are produced, any harmful bacteria that may have been on the surface of the raw meat when it is minced will be spread throughout the burger."
I-Chef launches on Crowdcube: I-Chef, which clams to connect the best catering and hospitality suppliers with professional establishments across the UK using an "uncomplicated and engaging online platform", has launched on Crowdcube, looking to raise £180,000 for 15% of its equity. The company describes itself as a “professionally endorsed, web-based membership community that connects recommended hospitality supplier members to professional buyers”. The pitch says: “It is a space where our renowned professionals vet and recommend top suppliers. Once approved for membership of I-Chef, these suppliers can offer exclusive deals to members.” I-Chef launched in March 2014 and has 105 approved suppliers and 970 professional members, including Marcus Wareing and Alain Roux. Turnover to date stands at £37,000. The company forecasts turnover of £1,114,000 by December 2017 and pre-tax profit of £365,000. Founder David Dorricott was previously executive chef at the House of Commons and the Savoy hotel in London.
US authorities launch investigation into employee burns injuries: Officials in the United States have launched an investigation into McDonald's after 28 employees in 19 different cities said they suffered injuries because of hazardous equipment and lax safety standards. Some workers claimed they had been told to treat their injuries with condiments such as mustard and mayonnaise rather than medicinal cream. A McDonald's spokeswoman said the firm would review the allegations. The company could face fines of up to $70,000 (£47,000) for each violation. The complaints by McDonald's employees were filed in the past few weeks to the US Occupational Safety and Health Administration and publicised by the Fight for $15 group, which campaigns for better wages and conditions for fast food workers.
CPL Training looks for acquisitions after founder sells food security business: CPL Training Group’s chief executive Daniel Davies and finance director Peter Moss have disposed of their food security business CDO Group to Kingdom Security for an undisclosed amount. The disposal of the security business, which specialises in the food sector and employs 160 members of staff and is based in Birkenhead, allows Davies to focus on his strategy of looking for suitable acquisitions within training and software to further strengthen the CPL Training Group portfolio. CDO Group was established by Davies in 2008 along with Peter Moss and Barry Graham. Davies said: “CDO Group has developed into a highly successful business offering its clients bespoke security services, but it is not core to our business. The change of ownership enables CDO Group to continue its development and we wish the team and its new owners, Kingdom Security, every success. This disposal also allows me to focus on CPL Training Group’s strategy to explore acquisition opportunities within the field of training and software and to further consolidate our position as the leading training company within the licensed hospitality sector.”
Company News:Soho House plans stand-alone Pizza East in New York: Soho House is planning to open a stand-alone pizza East site in New York in early 2016, according to media reports. The venue will be located at Empire Stores, an old coffee warehouse that will converted to retail. It will be the first New York site for Pizza East, which serves ciabatta-crust pizzas topped with seasonal and local produce. The development will contain office spaces, retail outlets and a "coffee/Brooklyn waterfront museum”. There is also the possibility of a rooftop beer garden.
BrewDog re-launches website with super-fast online shop: The Scottish brewer and retailer BrewDog has relaunched its website with a super-fast online web shop. The company said: “Although we last refreshed back in August, it was always with a plan to return and really dial it in to how we fully wanted things to look. We are keen to make it as effortless, fun and intuitive as possible to find out about us, our beer and our philosophy.” Company co-founder James Watt said: “This isn’t just a new skin, it’s a wicked-cool, brand new site with improved functionality, content, and usability across the board. We’ve been working extremely hard with the amazing Dundee-based media company MTC to design and launch this stellar site. Much like our packaging update throughout 2014, it was time to change and redevelop our website to match our growth, attitude and overall mission – to educate and encourage passionate people to drink great craft beer.”
Camden Town Brewery fundtraising continues to soar, PizzLuxe stalls on Crowdcube: Camden Town Brewery's fundraising on crowdfunding website Crowdcube continues to soar, with 1,759 investors pledging £1,923,200, 128% of the North London-based brewer's initial target, with around £400,000 raised in the past ten days. The funding exercise still has 22 days left. Meanwhile, the better pizza firm PizzaLuxe, led by former Harrods director of restaurants Paul Goodale, appears to have stalled at around the 50% mark in its own Crowdcube fundraising. A total of 93 investors have pledged £260,290, which makes the company 52% funded with nine days left.
Bowling freehold let to Mitchells & Butlers sold for £5.1m: The Hollywood Bowl on Birmingham Great Park has been bought as part of a £5.1m deal. The freehold on the 31,930 sq ft leisure development was bought by Helix Property Advisors on behalf of Harmsworth Pension Funds Trustees from Opal Bay. It is let to Mitchells & Butlers Retail on a 25-year lease from August 2009. M&B has sub-let the development to the Original Bowling Company, which trades as Hollywood Bowl. Birmingham Great Park is also home to Gala Bingo, Premier Inn, Empire Cinemas, Brewers Fayre, Frankie & Benny’s and Chiquito. Fineman Ross advised Helix Property Advisors on the purchase and Heywood & Partners advised Opal Bay.
Host of companies insist they are reducing salt levels: A host of operators have insisted they are reducing salt levels in their meals. The comments come after a report by Consensus Action on Salt and Heath (Cash) found high salt levels in a number of menu item during a spot check of 218 children’s meals at 23 brands. Burger King said: “Burger King Corp has successfully reduced the sodium content in many of its products around the world.” Greene King said: “We are committed to reducing the levels of salt within our supply chain and many products already used in our children’s menus are reduced salt, such as burgers, sausages and baked beans in Hungry Horse.” A spokesman for Whitbread’s Beefeater said: “As a popular family-friendly restaurant visited by thousands of people every week, we are constantly working hard to bring down the salt content of our meals and we take our responsibilities towards public health very seriously.” Casual Dining Group’s Bella Italia brand said: "Our menu is varied with plenty of options for children of all ages, tastes and requirements, and it features a great selection of vegetables, salad, pasta, fish and chicken." Wetherspoon spokesman Eddie Gershon said: "Whilst certain popular meal combinations such as chicken nuggets, chips and baked beans have higher salt levels, we also include several lower-salt combinations or meal.”
Analysts bullish on Mitchells & Butlers: Equity analysts currently hold a bullish outlook on Mitchells & Butlers. Out of the 20 ratings, 14 are buys and six are holds. The average target price is 499p, 9.5% above the current price. Equity analysts are more cautious on JD Wetherspoon. Out of the 19 recommendations, four are buys, 12 are holds and three are sells. The average target price is £8.05, which is marginally below the current price.
Neptune Wirral lines up celebrity chef for New Brighton development: The developer Neptune Wirral is lining up an unnamed celebrity chef for a restaurant development at its New Brighton project on the Wirral. The developer has submitted documents to Wirral Council that say its plan has been submitted on behalf of a “renowned local chef”. It wants to extend a unit at the Marine Point development in New Brighton. The planning documents show a scheme to transform the 300 sq m unit, which has been vacant since the scheme was built four years ago, and extent it by a further 100 sq m. The plans also include a 130 sq m rooftop terrace acting as a “bespoke and exciting feature” to take advantage of views towards Marine Lake and the sea beyond.
Stonegate to reopen the Brunel at Chippenham after £250,000 spend, re-brands Yates’s site in Peterborough: Stonegate Pub Company will continue its estate evolution program by reopening the Brunel in Chippenham, Gloucester tomorrow (Thursday) after a £250,000 refurbishment and de-branding a Yates’s site in Peterborough. The Chippenham pub’s interior has been completely redecorated with new furnishings and refurbished Victorian slate tile flooring, and the bar counter has been refitted, with three new handpulls, and guest beers on quarterly rotation, starting with Guinness Dublin Porter and followed by Samuel Adams. The 200-year-old function room, which can cater for up to 70 people, has had a new sound system installed, together with superfast wi-fi access. Meanwhile, Stonegate has re-branded its Yates’s site in Peterborough, re-opening it as the Sir Henry Royce, on Friday (20 March), creating seven new jobs for locals in the town. The pub, on The Broadway, is to be named after the Peterborough-0born English engineer and co-founder of the Rolls-Royce Company and will open after a £155,000 investment in the venue. Six cask ale pumps have been installed serving national ales alongside local beers GB Best and Ten Fifty from the Oakham-based Grainstore brewery. General manager Spencer Lloyd said: “We will be building our cask ale range and will be hosting regular ‘meet the brewer’ nights for those customers who love their cask ale.” The Sir Henry Royce will show BT Sport and Sky Sports across its thirteen large screens. The pub will also offer full schedule of entertainment throughout the week including a quiz every Sunday night. “We will be launching poker nights on Mondays and weekly open mic nights on Wednesdays,” Lloyd said.
Aspirational Pub Company boss praises landlord Charles Wells: Aspirational Pub Company founder Jason Keen has praised the landlord of his fifth and latest pub, the Bedford brewer and pub retailer Charles Wells. The company has re-opened a former Orchid Pub Company, the Three Compasses in Aldenham, Hertfordshire after a 3350,000 refurbishment. The freehold belongs to Charles Wells which had previously let it to Orchid. Keen said: "I'm passionate about putting local pubs back into the heart of the community as that's what they are all about. The Three Compasses has been here since the 11th century and it had lost its way. It had become a old and unwelcoming shell, which we transformed. Charles Wells offered a huge amount of support. They share the same beliefs and values as we do in making a pub welcoming and with great food and service.”
Rasoi Indian Kitchen founders to expand into Swansea: The brothers who founded the award-winning Rasoi Indian Kitchen are to invest more than £500,000 on a new restaurant at Swansea Marina. Suki and Jas Kullar will open Rasoi Waterfront in May, with a cocktail bar in the 3,600 sq ft space. The Rasoi Indian Kitchen in Pontlliw has won the brothers two British Curry Awards and they have been looking to open a new restaurant as part of wider growth plans for their company. The new restaurant, in the J Shed at Swansea Marina, will feature regular master classes for keen cooks who want to sign up to learn some of the secrets of the Rasoi chefs. Suki Kullar said: "We have been looking at building on the success of Rasoi Indian Kitchen in Pontlliw by opening an eatery in Swansea Marina for some time – we have just been holding out for a site that is large enough to give us the scope we need to realise our ideas for this new venture. We are excited to be part of Swansea Marina at a time when it is really beginning to mature and grow, particularly with the announcement recently of ambitious plans by the University of Wales Trinity Saint David to enhance and develop Swansea’s SA1, with the intended Swansea Waterfront Innovation Quarter."
Dowsett plans to expand Harry’s Bar into Frinton: Businessman Ray Dowsett is planning to expand his Harry’s Bar and Restaurant brand into Frinton, Essex. Dowsett, who runs Harry’s Bar and Restaurant in Thorpe-le-Soken High Street, near Clacton, is seeking planning permission to bring the brand to Frinton's now-closed HSBC bank in Connaught Avenue. The new venue would be a cafe, bar and lounge with "a slightly different feel" to the Thorpe venue, Dowsett said: “There are other bars and cafes in Connaught Avenue, but I think there is a gap in the market. Harry’s is well established in Thorpe and has been successful for four years now. We would tailor it to suit Frinton. I know people are protective of Connaught Avenue and it might ruffle a few feathers, but I think it needs a little injection into it and bringing in a new venue with a fantastic, established reputation could be a real boost for the town.” The new restaurant could open by mid- June, if it gets the green light.
Seven-restaurant plan for Sittingbourne approved by local council: Members of Swale Council's planning committee in Kent have voted to approve phase one of the £100m Sittingbourne regeneration. Work will start this summer on constructing a seven-screen cinema, seven restaurants, four retail units, 215 residential apartments, a new public square and a 308-space multi-storey car park in the town. The buildings will go up opposite the railway station on the Forum car park and on the existing Cockleshell Walk and Spring Street car parks.
Nick Batram – Just Eat has had a solid maiden year: Peel Hunt's leisure analyst Nick Batram has hailed a solid maiden year at Just Eat. He said: “The group delivered against expectations with adjusted ebitda coming in at £32.6m (£14.1m) versus Peel Hunt estimates of £32m. This was achieved on revenues up 62% to £157.0m, ahead of our £152.6m. This would have been even higher but for currency headwinds. Net cash at the year-end was £164.4m, with free cash flow of £32m. The UK came in slightly higher than we expected with revenues of £114.1m (£68.8m) versus Peel Hunt estimates of £113.3m, with order growth and average revenue per order in line, suggesting connection fees or top placement revenues was responsible for the beat. Ebitda of £45.9m (£25.5m) was also better than we had expected (Peel Hunt estimates: £43.9m), helped by lower-than-expected marketing spend. 4,500 new restaurants were added during the period (no comment on how many left the platform) which was slightly lower than we had expected (5,000). Denmark (the most mature market) delivered an 11% increase in ebitda to £5.1m on revenues 10% higher at £12.8m (despite the weak currency). Order growth was 7%. Other markets had a busy strategic year with France becoming a fully-fledged subsidiary but Brazil being merged into the larger iFood. Nevertheless, as guided, losses were £11.8m versus £11.7m, on revenues 83% higher at £29.8m. Management has raised revenue guidance to slightly above £200m for the current year (Peel Hunt £191.6m). However, ongoing investment means that we don’t propose to make any material upgrades to ebitda (not more than £1m up). The positive momentum in the business is not unexpected and we see this continuing in the short-term. Our concern is for the medium to long-term sustainability of the price point in the UK and the competitive threat. Just Eat’s competitors have been strategically active, what is more branded restaurants have also awoken to the value of online ordering and delivery. Therefore, while we are happy to stick with the shares for now, our longer term concerns mean we can’t be more positive.”
New concept using novel cooking method to open in Nottingham: A new restaurant concept, Oaks, is to open in Nottingham this spring, with a claimed unique way of cooking locally sourced food over wood embers. The venue, on Bromley Place, will be serving handmade sausage created to its own recipe, and chicken, steaks and burgers flavoured with homemade marinades and sauces. All the logs used for cooking on the custom-built cast iron grill will be supplied by the Nottinghamshire Wildlife Trust, which produces the wood as a by-product of sustainable coppicing.
Top chefs raise £20,000 for Hospitality Action and Community Action Nepal: More than £20,000 was raised this weekend in aid of the industry charity Hospitality Action and Community Action Nepal. The two-Michelin-starred chefs Claude Bosi, Tom Kerridge Sat Bains, Daniel Clifford and Andrew Fairlie, alongside Paul Cunningham, teamed up to host the unique fundraising dinner at Hibiscus, Mayfair, Central London.
Tunnicliffe opens second site: Chef Ben Tunnicliffe has opened his second restaurant in Cornwall. Tunnicliffe, the owner of the Tolcarne Inn in Newlyn, where he holds a Bib Gourmand, has opened the Beach Restaurant in Sennen Cove. The chef has reopened the venue as Ben Tunnicliffe – Sennen Cove and promises to focus on seafood, from breaded squid, mussels steamed with smoked bacon, thyme and fish soup and timeless family classics. He said his hope was to see the beach-side venue become a true community hub. Tunnicliffe said “We have created a dining destination which will appeal to everyone, whether they want to experience fresh Cornish seafood and fine wines, or tuck into a flavoursome burger with a nice cold beer. Our restaurant at Sennen Cove is family-friendly and we welcome outdoor enthusiasts of all persuasions, even if they are covered in sand. We’re also dog-friendly, which we hope will encourage dog walkers to enjoy Sennen Cove during the shoulder seasons” – the travel period between peak and off-peak seasons.
K10 secures third site in target location after two abortive negotiations: The modern Japanese restaurant operator K10 has secured its third site in the City of London to add to its existing restaurant and takeaway operations on Appold Street, close to Liverpool Street station and Copthall Avenue, close to Bank and Moorgate Tube stations. The new K10, opening in early June 2015, will be in the Minster Court office development near Fenchurch St Station in the former Poons and China Delight site. It will be just under 4,000 sq ft, will accommodate 85 covers and will include a large take-away section. It will also be the first K10 site to have a bar as well as an outdoor seating area. Managing director Chris Kemper said: “We first spotted the Minster Court location while walking about the City looking for sites back in December 2013. We mulled it over for a few weeks and completely by coincidence were approached by the landlord’s agents, CBRE, to see if we were interested in the property. We moved quickly to secure the site and are delighted to have started fit out works this week. We have been looking for an appropriate site in the vicinity of Lloyds of London/Leadenhall Market / Fenchurch Street for over four years and have had two abortive negotiations. We have a huge customer base from the insurance market and are very excited about being able to serve them on their doorstep rather than their having to walk or grab a cab to eat at K10.”
Cider makers call for duty cut: The National Associations of Cider Makers has again called for the Chancellor of the Exchequer, George Osborne, to recognise the unique circumstance of the cider industry and cut duty in today’s Budget. The association's chairman, Martin Thatcher, spoke at a parliamentary reception and reminded parliamentarians, ministers and government officials that the investment cycle for cider makers is measured in decades, supporting the need for a long-term stability and lower rates of duty. Thatcher said: “We were grateful for the opportunity to present our case and for the evident interest shown by all those that attended. We were clear on the unique features of our industry and the need to consider things like the £30m contribution we make every year into farm incomes and the more than 7,000 jobs supported directly and indirectly. The innovation and investment of cider makers has delivered some success, however that progress is fragile and our scale is still small compared to other sectors, hence the need for a duty reduction in this Budget and the development of a long-term policy for our industry.” The association is seeking a 2% reduction in duty. In the last Budget, Osborne froze the duty on alcohol, ending a sequence when the duty escalator meant successive above-inflation increases.
Wadworth receives High Sheriff of Wiltshire Award: Devizes-based brewer Wadworth has received a coveted High Sheriff of Wiltshire Award this month in recognition of the company’s services to the community. With a long history of brewing in the town, Wadworth has been supporting local charity the Wiltshire Community Foundation for many years – helping it provide money and support to those from across the county that need it most. In 2013/14 alone, the foundation awarded grants of £800,000 to 157 local groups and 387 individuals, helping 37,500 people across Wiltshire. “The High Sheriff and Wiltshire Community Foundation do a fantastic job,” said Wadworth chairman Charles Bartholemew. “We are extremely proud to offer our continued support to them. Fundraising has become very much imbedded within our company culture at Wadworth – whether it’s ensuring we have Salvation Army Clothing Banks in our pub car parks, or supporting brewery and pub staff in their local and national fundraising efforts. Even Monty our magnificent shire horse got involved in Movember.”
|
|
|
|
|
|
|
