McMullen News Bulletin Spring 2016

“Thank you for looking after our guests so well. How you make them feel is what makes us successful” Heydon Mizon, page 3McMULLEN NEWS SPRING EDITION 2016REFURBISHED PLOUGHSEWING SEEDS OF SUCCESSIT’S FULL STEAM AHEAD FOR THE NEW-LOOK PUB AT CREWS HILLALSO IN THIS ISSUE FUNDRAISING FOR KEECHNEW MANAGERS AND TENANTS SUMMER MENUS

CONTENTSSPRING 2016 54-5 MANAGED PUBSThe new-look Plough at Crews Hill6-7 NEW MANAGERSMore new Managers – at the Vine, WalthamCross, and Chadwell Springs Golf Course8-9 TRAINING AND PEOPLECatch up with team progress in the company1O-11 FUNDRAISING 17Fergus McMullen leads the way in a big Macsfundraising effort for Keech Hospice12 PUBLICAN AWARDSOur Chicken & Grill concept just missed out at thisyear’s awards but there are big hopes for next year13-14 DRINKSGlenfiddich tastings, food and beer pairing, and adelicious summer drink from gin maker Sipsmith15 TENANTSNewcomers at the Bright Star, plus the newTenanted Operations Manager Luke Davy16-17 FOODTasty new menus, and inspiration from Spain18-19 TAP ROOM 19More charity triumphs, plus DJs, glitz and flowersMcMullen & Sons, Limited, 26 Old Cross, Hertford SG14 1RDTel: 01992 584911 Web: www.mcmullens.co.uk Like us on Facebook.com/McMullens1827 Tweet or Instagram @McMullens1827 Watch us on Vimeo.com/McMullens1827Editor: Andrew Pring Production: Kate WhealKeep us informed of your news – contact Andrew Pring on 01732 463589

3 McMULLEN NEWS / SPRING 2016 / MANAGEMENT COMMENTWE WANT YOU TO JOINUS AND STAY WITH USRETAIL DIRECTOR HEYDON MIZON EXPLAINS WHAT MACS IS DOING TO KEEP TEAMS ON BOARDWell, we are halfway through time and progress your professionalanother great year – thank you! career, Amanda Walden, our Training and Recruitment Manager, has sentThere is much positive news to out an anonymous questionnaireshare, which you can read in this asking for feedback from all teamissue of McMullen News. But there’s members, across all departments ofalso something else I wanted to the business. We will be spending atake the time to share – how we are lot of time looking at the feedbackworking towards improving the over the coming weeks and wouldbusiness. like to thank all of those who shared their thoughts with us.We are very proud of Macs and thepeople that make it so good. We This aside, and with the summercontinually try to improve working just around the corner (we hope!),conditions, pay, bonus, training and our next retail adventure is now wellincentives. We even arrange for the underway. Chadwell Springs GolfHead Office five-a-side football team Centre and Driving Range (see pageto pretend to be terrible (ha ha!). 7), along with a brand new pub that’s yet to be named, will be open beforeHowever, despite this, it still feels “IF TOO MANY Christmas 2016.like we have too many people PEOPLE AREjoining us and not staying very long. LEAVING, WE ARE It is one of the most exciting thingsThe numbers of new team members EITHER DOING the Retail Division has undertaken andversus the numbers that leave McMullen SOMETHING for the Estates team perhaps the mostare, frankly, higher than we would wish WRONG OR WE challenging build imaginable. If it opensfor, and we think we lose too many good NEED TO RECRUIT anywhere near as well as the Plough inpeople too soon. DIFFERENTLY. IT Crews Hill (see page 4 and 5), then we will IS OUR MISSION all be delighted.Why does it matter? Well, each time we TO LOOK FOR NEWrecruit someone, it costs time and money WAYS TO IMPROVE The Plough was a great example ofto induct and train them and it takes time MACS” how to do it well – amazing design fromfor our team to settle down when any Kerry Walters, prompt build from Robertnew people join. Also, our guests like to Stimpson and his team, passionatesee familiar faces and be recognised by training from Amanda Walden and herthe team. supporting cast, Lee and Vince in the kitchen, and great leadership from Ian,So, if too many people are leaving, we George, Simon and Katie. Well done andare either doing something wrong or thank you everyone!we need to recruit differently. It is ourmission to look for new ways to improve I now await your feedback, sunshineMacs as a place to work and we believe and another cracking half-year. Oncethat our huge number of loyal, long- again, thank you for all that you do andserving team members is a key part of for looking after our guests so well. Howour success; and we want more of them. you make them feel is what makes us successful.To better understand how we can makeMacs an even better place to spend Passionate people, quality product.

4McMULLEN NEWS / SPRING 2016 / MANAGED PUBS

5 McMULLEN NEWS / SPRING 2016 / MANAGED PUBSPLOUGH REAPS REWARDSTHE PLOUGH, CREWS HILL, HAS REOPENED WITH A NEW LOOK, NEW MENU AND A NEW TEAMA major refurb at the Plough, Crews The pub is almost unrecognisable inside so I wanted to have a rustic, countryHill near Enfield has seen the country following an extensive makeover. There’s farmhouse feel to it,” she said. “Wepub deliver spectacular results since lots of shiny reclaimed wooden floor and worked well with Ian and Katie making itreopening at the end of March. beams plus a new log-burning fireplace all come together. I’m really pleased with and smart new furniture throughout. how it’s turned out and so are our guests.Guests returning after the six-week And the two conservatories have been I think it’s probably my favourite jobclosure have been thrilled by the results remodelled to provide more seating. It all since I joined McMullen.”of all the hard work, with the pub team makes the pub much brighter and lighter.serving 7,500 covers in its first month No longer a Mcfayre concept pub, theof trading. Externally, there are lots of changes too – Plough’s menu takes the best meal items a new dining area with full table service, from across the company and is quiteGeneral Managers Ian Gill and Katie new signage and seating, new plants and similar to that of the Angels, Hitchin.Goulding, who moved to run the Plough a new play area.from the Bull at Broxbourne a year ago, While the refurb was going on, Ian andsay they’ve seen plenty of new faces as Designer and purchaser Kerry Walters Katie were busy recruiting and trainingwell as all the returning regulars. “It’s says she took design inspiration from the up the new team. Says Ian: “We’ve gotgone down really well with everyone,” many garden centres near the Plough. a fantastic team, including our headsays Ian. “Kerry Walters and her team “There’s almost 20 of them locally chef, George, and second chef Frankie.have done a tremendous job.” and many of their customers visit us, Everybody’s doing a great job.”

6 McMULLEN NEWS / SPRING 2016 / MANAGED PUBSOUR OWN ‘PROPER PUB’THE NEW GENERAL MANAGERS AT THE VINE IN WALTHAM CROSS ARE RISING TO THE CHALLENGENew General Managers Janice Bonnickand Jerry Mullan are settling in well at theVine, Waltham Cross after a very hecticstart last December. “We took over on thefirst of the month, after four weeks’training with Katie and Ian at thePlough, Enfield, and it all went a bitcrazy,” says Janice. “We were so busyfor Christmas and New Year.”Though they’ve worked together their mark. Says Janice: “It was verybefore, it’s the first time Janice and much a dining pub when we took over,Jerry have been joint managers in but we wanted it to be more of a placethe same venue. Both have lots of you could just drop by for a drink and behospitality experience. Janice has comfortable chatting to people withoutworked in pubs for 20 years and Jerry necessarily eating – a nice, proper pub.ran his own Thai restaurant in Chiswick,west London, for a number of years “IT’S BEEN “We started a music night every otherbefore they moved down to the West EXACTLY WHAT week, and there’s a retirement home nextCountry and ran a managed pub for a WE WERE LOOKING door so we introduced bingo and pokerregional brewer. FOR WHEN WE nights and they’re proving really popular.” DECIDED TO“It was beautiful countryside, but out of MOVE BACK FROM Drawing on Jerry’s restaurant career,season it was so quiet,” says Janice, “I’m SLEEPY DEVON they’re keen to build on the Mcfayre offera London girl and I wanted something TO THIS PART OF with menu items of their own. “Vince andlivelier that we could run together.” THE WORLD” Lee have been very positive about our ideas,” says Janice. “And our team’s reallyThey’ve certainly had a lively start, gelled – Kayleigh and Georgia, who werekicking off at the Vine for the festive here before, have been great and we’veperiod. “We really enjoyed it – it’s been brought in a chef we worked with before,exactly what we were looking for when Kristophe Krzysztof. it’s exactly what wewe decided to move back from sleepy were looking for.”Devon to this part of the world,” saysJanice. And they are steadily making “hiPAnaesvsteaaerlrseFeesuseuornnfltecbosoosfnt-yShtmiofnuoiutrohecd,dopaainnmgtderpi3dbrrouivtnieokmn” ,ewnet Hwp“eIuaynybdroioesfnsaleMinfaeiirzmc–ohvnp,e,o4prr7yat%gawenoe3tflpcgoaurmetseotfsntsehaweidsB”trhiteish “cICAowhsnaiwtsrrhleeiblysluoBatursiiomtahnhsat,aponpakapgineyno3gCthyheorriusgtaomlolafdosy”reyaoru, r TELL US YOUR NEWS! McMULLEN NEWSMcMULLEN NEWSSUMMEREDITION2015McMULLEN NEWSSPRING EDITION 2015 WINTER EDITION 2015 McMullen News is always happy to hear MTHAIRSVSEELALSOOUNS’SMNAEKWELOOVOEKRMSS ACS’ PRIZE PERFORMERSQUEEN from you. Special events, refurbishments,FAIMRSATC-CSLSAPSESCIJAOLLLDYELPIOVSETRIEYTEAM EFFORT PAYS OFF AS REVAMPED PUB RE-OPENS FOR BUSINESS PARK PLUS MANY MORE WINNERS quiz nights, new menus, team leaving or joining – tell us what your pub is up to and VICTORIA MANAGER OF THE YEAR DAN we’ll share your news in the magazine. SUMMER AND MILLSTREAM REVAMPS SET THE TONE FOR FUPANUDBLRGSAAIOSRIDNIEGNNSTINHFOISCUISSSUEFOOD AND DRINK NEWS Email [email protected] IN THI S ISSUE MANAGERS AND TENANTS ALSO IN THIS ISSUE PEOPLE MOVES FOOD FUNDRAISINGSUMMER MENUS SNOWBOARDING MEET THE MANAGERS REFURBS HERTFORD FESTIVAL

7McMULLEN NEWS / SPRING 2016 / MANAGED PUBSAT THE NINETEENTH HOLESTEVE AND KAREN JORDAN ARE READY FOR A HOLE IN ONE AT CHADWELL SPRINGS GOLF COURSEMcMullen’s most exciting new project our yet-to-be-named pub. They’ll it mildly” says Steve, “but we’re reallyhas to be the transformation of include an 18-bay driving range, a golf looking forward to it.”Chadwell Springs Golf Course. We’ve shop, a putting green, a nine-hole parknocked down the old clubhouse three pitch and putt course with Before they get down to making a bigand are building a new Destination football golf. Our professional golfer, success of their new venue, they’re offInn, which should open in October/ Dave Smith, will continue to support us on a three-month work sabbatical –November 2016. And Steve and Karen and give lessons and groundsman Paul starting with three weeks’ driving downJordan are transferring from the Harper will be maintaining the greens. the Californian coastline and with moreBritannia Chicken & Grill in Marlow to travelling to follow.be our General Managers. The Jordans, who joined McMullen in 2013, are buzzing with excitement It’s something they’ve dreamt of doingLate next year, we’ll be opening new about the prospect. “It’s a bit different to for a long time. Look out for how theyfamily-friendly facilities to sit alongside anything we’ve done previously, to put get on in a future issue of Macs News.

8 McMULLEN NEWS / SPRING 2016 / TRAININGWINNING TEAMS Team Survey – we’re listening!The Training Department has been very • Lee Swain, Mops and Brooms Thanks to everyone who completedbusy since the last edition of McMullen • Dan Wallace, Millstream, Hitchin our first Team Survey. At time of going to print, we did not have theNews, with more Silver Awards for both • Vasco Lewis, Robin Hood final number of survey respondents. However, your input is so valuable inFront of House and Kitchen, a cohort • Donna Livermore, Woolpack helping us to shape the McMullen of the future. We will crunch the data andcompleting their Gold Award – Front of • Paige Harmsworth, Bull have lots of discussions on what we can do based on your feedback. We’llHouse and the pilot for Gold Award – • Matthew Nicholls, Peahen. let you know the results of the survey and our actions once decided.Kitchen now underway. Gold Awards couldn’t leave out cooking altogether, soSilver Awards The content of the Gold Award – Front there is also a day on our concepts and dish creation. The 12 Kitchen ManagersIt’s been fabulous to see yet another 16 of House increased this year with the taking part in the pilot course will give us their feedback. We hope this will beTeam Members progress through their introduction of a two-day course on part of our training for 2016/17. Watch this space.Silver Award – Front of House this year. Managing Performance and the inclusion Further qualificationsThe Silver Award is a key stepping stone of the Coaching Masterclass designed A huge well done to all those who haveto progress up into a management role for General Managers. But the Assistant completed a qualification with HIT Training this year – a real achievementand so far in 2016 we have had 31 people Managers rose to the challenge and it while working at the same time: • Matthew Connelly, Baroosh Bishop’scomplete the Front of House Award. was great to see how they all individually Stortford – NVQ Diploma FoodWe have also had our second group learnt new skills and progressed. Production and Cookery • Rosie Luck, Baroosh Bishop’s Stortford,of Kitchen Team go through their Silver To celebrate their success, we held and Ella-Louise Peck, Coach and Horses – NVQ Food and BeverageAward – Kitchen. This incorporates an Awards Evening at the Training and Service • Danny Horridge, Hare – Certificate intraining on all the skills needed to run Development Centre in January. Peter Licensed Hospitality Skills.kitchen shifts, control stocks and take the Furness-Smith presented each Assistant Coaching masterclassnext step into leadership. Well done to: Manager with their Award and reminded Ever wondered what skills you need to be a good coach? Well, to help our• Galina Ashodova, Nag’s Head, Bishop’s us how vital the progression of our team General Managers improve their skillsStortford is. Congratulations to all and well done for completing such an intense course. We have just begun the pilot of the Gold Award – Kitchen. This is mainly soft-skills training involving recruitment, leadership,Silver Front of House, January (l-r) Danny Horridge (Hare); Stacy Gilbert managing(Nag’s Head Bishop’s Stortford; Mollie Grayburn (Baroosh Cambridge); Emma performance andAyling (Prince of Wales); Kim Manning (Crocodile); Alex Hoskins (Coach & coaching. But weHorses); Sam Pavey (Salisbury Arms)Silver Front of House, March: Cristian Sebea (Baroosh Bishop’s Stortford); Silver Kitchen (l-r): Matthew Nicholls (Peahen); Paige Harmsworth (Bull);Kayleigh Field (Vine); Robert Bonus (Bull); Alistair Chapman (Baroosh Lee Swain (Mops & Brooms); Galina Ashodova, (Nag’s Head); Dan WallaceMarlow); Alex Megone (Spice of Life); Kathryn Anderson (Shark); Robert (Millstream); Donna Livermore (Woolpack); Vasco Lewis (Robin Hood);Martin (Golden Griffin); Eliza Bujnarowska (Chieftain); Lauren Dubois Cristian Gore (Three Horseshoes); Dumitru Borceanu (Kingfisher)(Queen Victoria)

9 McMULLEN NEWS / SPRING 2016 / PEOPLE NEW COLLEAGUES IN 30 SECONDS Geoff Pendleton has joined to lead the IT department as Information and Retail Technology Executive, taking over from Lew Miller (see boxout).Gold Awards (l-r): Pamela Lynch (Bull); Natalie Payton (Prince of Wales); Robert Eyres (Baroosh Where have you worked before?Marlow); Nicola Mansfield (Jolly Farmers); Amanda Walden, Macs’ Training and Recruitment I’ve had a lot of computing experienceManager; Scott Rutterford-Byrne (Red Lion); Luke Malyon (Baroosh Bishop’s Stortford); Cliodhna with Associated Newspapers andMurphy (Nag’s Head, Covent Garden); Kean Grigg (Bulls Head); David Hayes (White Hart, Hertford); latterly as Head of IT at Kout Group,Mathieu Dubois (Three Horseshoes); Katie Wilson (Duchess of Cambridge); Laura Walker (Jolly a multi-branded restaurant chainPostie); Peter Robinson (Harrier) which includes names such as Burger King, Little Chef and KFC. Before that, Iwe have begun Coaching Masterclasses. 100% to their teams and worked for Geest and Fyffes, and withSo far 36 Managers have completed the guests. Happy because fruit farmers in South America.course, with great feedback on how it’s she’s moving to an excitingmade them think about their approach life down under. What do you do out of work?to conversations. Our aim is that all GMs I’m keen on learning new things. I’vecomplete this by the end of next year. Laura started at the Spice got degrees from Aberdeen, Imperial of Life as Assistant Manager College, Westminster and Reading. I likeFarewell Laura Jay and, after a spell at Baroosh Cambridge, to work on my allotment, do oil painting, got her break as a GM at the Uxbridge or perhaps cycle along the Lea Valley.It’s with sadness, and happiness we Baroosh. She also managed Baroosh insay farewell to Laura after 15 years Staines before moving to Chicken & Grill, How are you finding Macs so far?of loyal service and fun times. Sad opening both the Plough Cuffley and the I’m very happy to be working withbecause characters like Laura are what Jolly Postie. Have fun in the sun, Laura! McMullen’s. I was attracted by theMcMullen’s is all about – people who give long-term vision of the family and the support and development of all teamLew Miller logs off members. These are exciting times for bringing new systems into pubs, barsIT Manager Lew Miller retires and brewery.after 28 years’ service, on 31 Mat Briscoe, the Plough, CuffleyMay 2016. Lew joined Macs on 1 I was born and bred in Hertfordshire – my firstDecember 1988, his 34th birthday. pint was from a Macs pub. I’ve run pubs all over,Previously in pension funds, he Lew (second right) at the from Hertfordshire to Kentjoined as an Analyst Programmer in a Hatfield Lodge Hotel dinner to Islington to the City. It’steam of eight and found working in a brewery a joy. some years ago good to be back on home territory.He quickly established a liking for the company’s cask-conditioned ales. “My earliest What do you do out of work? I’m a regular tweeter and a longstandingmemories are going to Cameron’s Brewery for a ‘meeting’ (‘Would you like another Spurs fan. I’m currently saving up for a classic VW camper. I also enjoypint?!’), and a huge Christmas party in St Albans, all in my first month,” says Lew. spending time with my wife and two young sons, and socialising with friends.“The following spring, at a McMullen’s Garden Party at the company cricket ground, How are you finding it?the Coldstream Guards marched on the pitch!” I’ve done nearly two months now with McMullen’s and I am loving it. EveryoneLew points out he did some work too. In the mid-1990s he helped install a system I have met so far has been great. I am really looking forward to a long andthat served the company until 2005. He also had to deal with the millennium bug. successful future within the group.Recalls Lew: “We set the system at the Golden Griffin to a whole year ahead sowe could go through the century at the end of 1998 and iron out any bugs. In theend, the only problem was the office printers giving the date as 1901!”. His teamintroduced the Zonal EPOS system into the estate in 2000. And in 2005, he dealtwith the biggest change in his time at the company when Navision was introduced.But Lew says despite all the technology changes, Macs is very much the same. “It’sstill all about the pubs and the people. We’re still a very traditional business.”As Lew reflects, he says: “I couldn’t have been luckier. I am here today with asmuch as one could ask for, all thanks to the drinkers of Hertfordshire, a wonderfulgroup of colleagues and the McMullen family. Thank you everyone”.We all wish Lew and his wife Pat a long and happy retirement.

10 McMULLEN NEWS / SPRING 2016 / FUNDRAISINGREACHING OUTFERGUS MCMULLEN IS LEADING THE WAY FOR MACS IN THEBRAVEHERTS APPEAL FOR KEECH HOSPICE CAREProduction and Sales Director Fergus At the moment, Keech Hospice Care’s Parents like Oliver’s are just so gratefulMcMullen has taken up the gauntlet and nurses can support up to 150 of these of Fergus’ support. Says Oliver’ssigned himself up to chair Keech Hospice children. This means there are many mum: “During the awful months ofCare’s £1.5m BraveHerts Appeal. all across the county, along with their chemotherapy, when Oliver was getting families, who are missing out on the level sick, we were referred to Keech for help.Working alongside the Hertfordshire of support they need, when and where Now we have the true Oliver back.Children’s hospice, Fergus aims to reach they need it. That’s enough children to fillevery seriously ill child in the county a primary school. “As a family, we have gone through awho needs the care and support of unique and terrifying experience andKeech. Over the next three years, Fergus and our little boy has missed a year of his life, the BraveHerts Appeal aim to raise the but with the charity’s help our family isFergus became aware of Keech’s ambition money and help every Hertfordshire adjusting back to a normal happy life.”to expand its services during his year child who needs Keech. Fergus’sas High Sheriff of Hertfordshire, and has fundraising will buy a larger team of Of course, Fergus cannot achieve thistaken on the challenge of raising the specialists, including nurses, who will all by himself and, as mentioned above,£1.5m, hand-picking a development board be able to bring all of the benefits of he’s chosen five highly enthusiastic andfrom different areas of the county to help hospice care into the homes, schools and talented people to become members ofhim achieve his goal. hospitals, of every seriously ill child and his development board: their family in Hertfordshire who need it. • Belinda ChambersIt’s estimated there are 900 children in • Kate Holland-HibbertHertfordshire who have a condition that This is a hugely ambitious plan and one • Henrietta Buxtonmeans they will not reach adulthood. that Keech Hospice Care could not do • Helen BuckworthOf these, 400 will need Keech Hospice alone, which is why it’s so pleased Fergus • Kate McMullenCare’s services and support in any year. has stepped in to help. • Annie Wentworth-Stanley.

11McMULLEN NEWS / SPRING 2016 / FUNDRAISING Left: Fergus McMullen with Keech Chief Executive Liz Searle (left) and Head of Appeals Alli Harmer Below left: in March, a large group of McMullen friends ran in the Gauntlet Games for the Keech BraveHerts Appeal. Here, at the end of the race, are (l-r) Sarah Beazley,Belinda Chambers, Fergus McMullen,Caroline Egar, Edward Ruggles-Brise, Gretel Dennis and Rory McMullen Below: Fergus in bubble trouble after the raceFundraising ideas are in the pipeline and Other McMullen events that have been Hertfordshire to care for and supportone of the first supporters to get behind planned include: seriously ill children and their families atthe BraveHerts Appeal is McMullen a time in their lives they need it most.area manager Matt Cotter. Matt has • A Brewery Open Day part of thealso completed the St Neots Olympic Hertford Food & Drink Festival in As a children’s hospice and a charity,Triathlon on 8 May, which includes a October – family fun weekend, Keech Hospice Care receives only 30%1,500m swim, 40km cycle and 10km run. food and beer festival including of its funding from the government. This brewery tours means it relies on 70% of its funding toAs if that weren’t enough, Matt is also come from the generosity of people whotaking on the Edinburgh Half Marathon • Promotional materials and collection care for its survival.on 29 May, the Tour of Cambridge Gran pots at 11 Chicken & Grill sites and nineFondo 80-mile cycle race on 5 June, the Mcfayre sites. So why not come on board and supportBournemouth Pier to Pier 1.2-mile swim the BraveHerts Appeal today and makeon 10 July, the Leigh on Sea 3.3km Pier Marketing Support Manager Daniella a difference to terminally ill childrenSwim on 31 July, the Tour of Yorkshire Robbins is in discussions about other and their families across Hertfordshire?83-mile Cycle Sportive on 20 August events and ideas. If you have fundraising idea or would(which includes a 7,000ft climb); and is like join an existing event, please contacttopping it all off with the Lake Coniston Fergus launched the BraveHerts Appeal [email protected] swim on 3 September. to 100 guests at the beautiful venue of Wrotham Park on 4 March. It was a To find out more about the hospice fantastic evening and got many new and how you can get involved in its people wanting to hear more about work, visit www.keech.org.uk Keech Hospice Care and how they could get involved with the appeal. Fergus was delighted to welcome the Lord Lieutenant of Hertfordshire, Lady Verulam, and Keech Hospice Care’s children’s nurses, who spoke about the work they do every day across

12 McMULLEN NEWS / SPRING 2016 / AWARDSC&G IN SPARKLING FORMCHICKEN & GRILL PUBS TEAM MAKE IT TO THISYEAR’S PUBLICAN AWARDS FINALChicken & Grill Pubs’ entry into the Pub classics and a host of General Manager Jody Sansom had theConcept/Brand of the Year category at signature dishes such pub looking terrific, on a fraction of thethis year’s Publican awards reached the as our new Health investment of other C&G pubs.finals held back in March, writes Daniella Kick Salad.Robbins. We did amazingly well, but There was a Matt and Food Development Managerwere just pipped to the top award by the pack on our Lee Brooks then attended a judging daySeafood Pub Company, owned and run commitment in London, where they were grilled by aby Jocelyn Neve, which operates six pubs to team panel on why C&G should win the award.with its USP offering of sustainable fish, development,caught fresh every morning locally. highlighting the There were also two mystery visits depth of training we offer, front and during the process. We managed to We might have won, but our entry was back of house. Marketing, digital and secure a copy of those reports: the Princeso passionately focused on food that the in-house, were showcased, including our George scored 95% and the Royal Oakjudges persuaded us to change category commitment to responding to Facebook 97% – real credits to Chicken & Grill Pubsto the Pub Food Offer award. In hindsight, and Trip Advisor feedback. and, of course, McMullen.we should have talked more about ale.But it was still a great result, and with so Having got through to the final judging On Awards Night, held at the impressivemuch going on at Macs, we’ll have a great stage, the next step was a day out with Grosvenor House, every Chicken & Grillchance to win something next year. a judge. Matt took Daniel Woolfson, a pub was represented by either a General Publican Morning Advertiser writer, to Manager, a Kitchen Manager or an So how did we make it through to the the Jolly Farmers, where the pub and Assistant Manager.final of industry’s most prestigious event? kitchen looked great, General ManagerIt all started in November last year, when Carolyn Jordan was on top form, and the We didn’t win, but we know we havewe decided to get an entry together. Matt rotisserie chicken didn’t disappoint. one of the best pub food offers in the UK.Cotter and I put together what we hoped It’s a proud feeling and the future is bright!would be “the best entry the judges had Next was the Bull’s Head, which wasever seen”. as amazing as always, and jam packed (lucky we ate early or we wouldn’t have We had a full pack on the pubs – how got a table!). General Manager Chris Allenthey’ve grown in number since the was his usual driven self, giving DanielChicken & Grill concept was born at the a run-down on food evolution. AndBull’s Head in 2008, how they continue finally, to the Sun at Hoddesdon, whereto evolve and deliver great chicken, pubWALKING THE MACS PLANKTreasure Island greeted 77 Macs Team Leaders, Trainee Assistant Managers andAssistant Managers, all costumed in pirate-themed fancy dress for a fun andrewarding day in London recently. Chillisauce Event Manager Jon Jupp says:“We were extremely impressed by the enthusiasm and fun competitive nature ofMcMullen at their recent pirate themed scavenger hunt. Everyone dressed for theoccasion and we enjoyed putting them through their pirate paces! They rose toeach challenge with creativity, determination and cheeky team rivalry!” THE GREAT MACS KART-OFF! After a busy Christmas, it was time to give a little back to our hard-working chefs. So Macs’ traditional go-karting competition roared into action in January, with eight teams completing 60-plus laps. After many crashes and lots of flag waving and warnings from officials, Lee Brooks’ team was victorious. A fantastic day had by all, topped off with a few post-race pints and fresh pizza at the Angels. A great way to say thank you to our teams for their hard work day in, day out.

13McMULLEN NEWS / SPRING 2016 / DRINKS LOVE BEER LOVE TO COOK Participating pubs included To celebrate National Cask Ale Week (top to bottom) the Prince of we held our own Love Beer, Love to Wales in Goffs Oak, the Old Cook competition. Aimed at food Beams in Milton Keynes, and beer enthusiasts, entrants had to and the Heron on the Lake combine McMullen beer with food ingredients to make a tasty dish. TheDESTINATION WHISKY prize: a day in the kitchen with Head Chef Lee Brooks to develop the dish,Brand ambassadors for Glenfiddich It was quickly clear why the 129-year-old plus a VIP tour of the brewery withhosted fun and informative teach-ins at Glenfiddich has won more awards than Head Brewer Chris Evans.some Destination Inns in April. Guests any other single malt.learned how malt whiskies are made and Many excellent entries made it hard toenjoyed sampling some Glenfiddichs, A lucky few of our Destination Inns choose a winner. So we decided to pickincluding the 15-year-old Solera Vat even had the delight of holding what two – a main meal and a dessert – BeerWhisky. Glenfiddich calls its ‘Deconstructed’ Belly main and an AK B+B pudding. evenings, at which The winner who dreamt up Beer small groups of guests Belly, Stephen Marsland, had a great had a go at creating day in the kitchen with Lee. The pair their own version of the cooked up a storm, then tucked into a 15-year-old Expression. delicious pork belly dinner at midday. It’s good to see another His winning dish consisted of pork family run business belly from our butcher Underwoods, doing well too. buttered mash, carrot puree, curly kale, tender-stem broccoli, roasted onions, apple and black pudding, with a Macs cask ale gravy and of course crackling. “I had loads of fun recreating this great recipe,” says Lee. “We were both very pleased with the results. Definitely a dish for the books and possibly a Sunday roast alternative for our pub specials boards in future!” Unfortunately our dessert winner, Jo – who came up with a yummy brioche bread and butter pudding laced with ale and vanilla and cream – could not make the day in the kitchen. So Lee baked it by himself, and it was delicious.ON THE BALL IN JUNEEuro 2016 kicks off next month and our community pubs are gearing up fora four-week festival of great football. England, Wales and Northern Irelandhave all qualified for the action in France and their televised games shouldguarantee big audiences. The action starts on 10 June, with England and Walesplaying their first games on 11 June and Northern Ireland on 12.As well as showing all the live football action, pubs will be staging many related activities during the event – for example, a“beat the goalie” competition at the Harrier, Hatfield, and a table football tournament at the Jolly Butchers, Enfield. And somepubs, such as the Crown in Waltham Abbey and the Plough, Flamstead End, will screen the games in their outside areas.

14 McMULLEN NEWS / SPRING 2016 / DRINKSSIPSMITH LONDON CUPWELCOME TO A FRESH NEW DRINK FOR SUMMER – AND MEET ONE OF THE PEOPLE BEHIND IT The Sipsmiths: (l-r) Fairfax HOW TO MAKE Sales of premium gin spirits continue Hall (co-founder) , Sam THE PERFECT to boom. The Wine and Spirit Trade Goldsworthy and Jared LONDON CUP Association reports 49 gin distilleries Brown (master distiller) opened across the country last year – 1. Find your best wine glass and 50% more than the previous year. So to Q&A: SIPSMITH FOUNDER fill it with ice make sure we’re satisfying our guests’ SAM GALSWORTHY tastes, we are introducing more gin- 2. Pour over with 50ml Sipsmith related products, including London Cup How many years London Cup – a blend of Sipsmith’s London Dry Gin, have you worked Earl Grey tea, borage, lemon verbena and for Sipsmith? Every 3. Top up with lemonade botanicals inspired by the punches of single one of the 4. Garnish with one fresh lemon 19th century London. last nine years, even though the brand round slice Sipsmith has given a traditional drink itself has only been 5. Sip in a leisurely manner. a bit of Sipsmithian flair. The result going for seven. is a cup full of character and with a made and should be made; never from unique flavour. Why borage? This onceYour favourite gin quote? “The proper concentrate, only from the heart cut of commonly grown English garden plantunion of gin and vermouth is a great and the run and only on copper. As a result, was the garnish of choice in the originalsudden glory; it is one of the happiest we’re a classic tasting gin compared Pimm’s No.l Cup. Most people don’t growmarriages on earth, and one of the with many new gins that use more it now, so Sipsmith has been inspiredshortest lived.” modern botanicals. to distil with it instead. Why lemon verbena? This leafy herb brings a brightHow does Sipsmith gin differ to other When did Sipsmith first start distilling lemon freshness for a subtle citrus kick.British gin? Having set up the first and where? The first time we turneddistillery in London for 200 years, we on our pot still, Prudence, was 14 March Favourite Sipsmith tipple? Our classicinherited two centuries of gin-distilling 2009 in Hammersmith, west London. It London Dry Gin!tradition from the masters of old and we took us more than 40 attempts to get thefelt a sense of responsibility to harness gin recipe right – it seemed the harder we How much of Sipsmith consumptionthis in everything we do. So we set about tried the further away from our desired is in the UK? Roughly 70% of our totalmaking our gin the way it used to be goal we got. We eventually got there production remain in the UK and the rest after four sweaty-palmed months. We going to around 30-plus countries. haven’t looked back since. And as we’ve grown, we’ve added two other pot stills – What types of food would you Patience and Constance. recommend with Sipsmith gins? I love London Dry Gin with olives and cured meats as the crisp juniper and citrus burst through the oil and fat. But I have discovered, to my huge delight, that the greatest pairing is with steak tartare – quite fabulous! Sloe gin, I have also discovered, when paired with great English cheeses is a perfect alternative to ports and other sweet wines. Describe your perfect gin occasion A gin martini after a long week and before a great dinner with a fun group of friends. A G&T after you’ve mown the lawn follows in close second!

15 McMULLEN NEWS / SPRING 2016 / TENANTSBRIGHT NEW STARSTHE BRIGHT STAR’S NEW TENANTS PULLED OUT ALL THE STOPS WHEN THE FARMERS CALLED INNick and Kate Tominey At the moment, Nick and full-on. Whenever friends have droppedare the new tenants at Kate are doing everything by to support us, we’re always far toothe Bright Star, Peters themselves, including busy to spend any time talking to them.”Green, near Luton – the cooking – “It’sand they’re also totally exhausting!” – but they Just how busy can be guessed from thenew to the trade. hope to recruit a chef day 50 local farmers in their tractors shortly. dropped by for refreshments. If Kate“We ran an online and Nick can cope with that (and theyretail furniture business “We’re really enjoying it,” did) they’re clearly a perfect fit for thefor 10 years,” explains says Nick, “but it’s totally licensed trade.Nick. “But when ourchildren had grown up and lefthome, we fancied a change and werekeen to run our own pub.”Harpenden-based, they looked round forsomething nearby and eventually foundthe Bright Star. “It’s got a great catchmentarea,” says Nick. “We’re very rural herebut only 10 minutes or so from some bigtowns, and business is already buildingquite nicely. We’ve got a great garden,with fantastic views, so we’re lookingforward to doing well this summer.”NEW TENANTED OPERATIONS MANAGER – LUKE DAVYWhat brings you to McMullen? I’ve at London UK airports covering 15-frequented Macs businesses for years plus different brands, looking afterand have always been impressed with operations and brand development.them and, more importantly, the people My most recent job was four yearsin them. The company’s reputation with Enterprise Inns coveringfor looking after their employees and Northamptonshire and Bedfordshire.their tenants is extremely good, and I’mlooking forward to being part of that. What are the highlights of this role? four years and are now in a very nice I love the diversity of people and ideas. manager’s flat at Wadesmill, near Ware.Where have you worked before? I’ve No day is the same. No business is the I’m an avid sports fan (Nottingham Forestbeen in the pub and hospitality trade same. The excitement of tenancies is is my club from childhood – cheers, Dad!)for over 24 years. I started as a waiter that there are few boundaries and I’ve and I’m a keen golfer when time permits.for Morlands in Oxfordshire at 16, and seen some real evolution in the tenantedbecame a head chef at 22 while I studied world in the past four years. You get Favourite menu item? It’s got to be thedesign at the Royal College of Arts. At to learn more when you see so many sharing roast chicken at the Dusty Miller24, I was a GM, running bars, hotels and different things. in Harlow. Simply delicious.nightclubs on the south coast. I thenspent five years with Mitchells & Butlers, Tell us a bit about home life? I’mbefore moving into fine dining with Bel married to Catherine and we have aand the Dragon Group. four-year-old son, Mortimer, as well as two dogs. We lived in Hitchin for the past After that, I had four years with SSP

16McMULLEN NEWS / SPRING 2016 / FOODSPANISH DELIGHTSFood Development Manager Lee Brooks explains howchefs can win a trip like the recent one to Barcelona January saw factor. Do all your necessary our annual preparation for two portions food inspiration before arriving at our Trainingtrip and this year we revisited an old kitchen. You’ll have 15 minutesfavourite, Barcelona. Sampling the city’s to finish the dish to be judged.culinary delights were the winnersfrom the Kitchen of the Year Award – Time slots will be allocatedthe Builder’s Arms, Potters Bar, and the once all entries have beenQueen’s Arms, New Barnet – along with received. Six finalists in eachthe winners of our Chefs of the Year 2015 – category will be invited to aNatalie Payton, Assistant Manager of Master Chef Style cook offthe Prince of Wales, Cheshunt, andJamie Castle, Kitchen Manager at the days in October.Cock o’ the North, Hatfield. • Wednesday 5 October, Chef of the YearLa Boqueria food market is always • Thursday 6 October, Kitchena fantastic place to visit – you see, Manager/Head Chef of the Year.smell and taste some of Barcelona’sfinest produce. We were also The top three from both competitionslucky enough to have a brewery will be invited to our Newmarkettour around Moritz, which has an company conference on 19 October,incredible history going back to when the winners will be announced.1856. We got to enjoy a few Moritzbeers and tuck in to a tapas lunch, Our winning chefs will then be invitedwhere the food just kept on coming. to join us on an all-expenses-paidThe highlight has to be the beer food trip in Europe next year.chicken and patatas bravas. Remember, you’ve got to be in it to win it!It was another wonderful trip sharedwith like-minded foodies, all of us FISH CHEF OF THE YEARcoming away with lots of inspiration. The search for this year’s Fish Chef of the Year is on, with a record 46WIN AN OVERSEAS TRIP entries, which is simply fantastic.If you would like the opportunityto go on an all-expenses-paid trip to There are an unprecedented sixa European city, enter our Chefs of entries from the Robin Hoodthe Year competition by [email protected] and five entries from theyour nominations by 4 July. Salisbury Arms Hotel, whichPut these dates in your diary for the shows that they are takingpreliminary rounds at the Training & it very seriously. Thank youDevelopment Kitchen. to all who’ve entered and• Monday 11 July, Chef of the Year. good luck.• Tuesday 12 July, Kitchen Manager/ Direct Seafood will soon Head Chef of the Year. begin the judging process and, believe me, they will have aSo what do you have to do? Come up very hard job picking the topwith a dish you think has the WOW six. See the summer issue of Macs News for a full review and competition update.

17McMULLEN NEWS / SPRING 2016 / FOODTHIS SEASON’S MUST-TRIESTRAINING AND DEVELOPMENT CHEF VINCE HANDSCOMBE REVIEWS THE SPRING/SUMMER MENUSThe run-up to summer has to be one of Next is Destination, which one I’m looking forward to most is themy favourite times of year. There’s has new heritage tomato Ramen bowl – Udon noodles, bok choi,no better place to end long, warm and mozzarella salad; baby corn, spinach, spring onion, chilli,days than in one of our fantastic smoked salmon fresh ginger covered in a fragrant stock.pub gardens. As I put pen to tower with cream A real taste of the Orient! And there’spaper, the new Spring/Summer cheese; lemon always room for dessert when there’s amenus have just been rolled and thyme roast salted caramel cheesecake on the menu.out across the business and I chicken (pictured) Wonderful!want to share a few must-tries. and Pappardelle pasta with mushrooms and Finally, our McfayreWe kicked off the menu cycle with pub classics arethe new Chicken & Grill offer. My kale pesto, to name a few. making a returnfavourite dishes has to be the Honey BBQ Tough to pick a favourite but it has to be alongside freshSmoked Beef Brisket with buttered corn roast rump of lamb with goat’s cheese dishes for summer.on the cob (pictured). The melt-in-the- dauphinoise, buttered greens and a red Dishes to look outmouth brisket is slow-cooked overnight wine jus. A dish that’s just screaming for are roast chicken,and coated in a sticky honey and BBQ “Spring is here!” Save room for dessert sun-dried tomato and – the classic summer pudding with red black olive terrine; potato glaze. Perfect for a berries and vanilla whipped cream or shells topped with habanero salsa and summer’s day. maybe one of our new sorbets. Sour soured cream; lamb skewers with tzatziki Look out also green apple is simply delicious. dip; meatball and penne marinara; and for our new salmon and smoked haddock fishcake, Signature Next Baroosh, where we’ve added global to name just a few. The one that had Health Kick classics – Peri Peri chicken; maple-glazed everyone talking at the menu launch is Salad – pink bacon ribs; West the chicken panang – roasted chicken in star cabbage, Country apple and tomato, cider tart; and a creamy coconut and red Thai sauce. carrot, onion passion fruit and As for desserts, how do you decide pomegranate and baby spinach Eton mess between lemon meringue pie,sprinkled with Chia seeds and Quinoa (pictured). strawberry cheesecake, cherry piewith your choice of topping from fresh All great new (pictured), treacle tart or raspberrygrilled chicken breast to sweet chilli additions, but the and white chocolate ice cream cake?halloumi skewers. Any one of these could top the list!ALL-AMERICAN TOP TABLE DINNERThe first of this year’s Top Table dinners Top Table dinners are our way ofwas held in February, writes Lee Brooks.Training and Development Chef Vince saying thankyou to our hard-workingHanscombe put on an American-inspired theme – Creole prawns; kitchen teams for going the extra mile,buttermilk chicken wings; blood orangesorbet with cream soda; BBQ brisket; for doing something great, for doing whatJack Daniels and maple glazed ribs;homemade burgers with smoked streaky you do incredibly well.bacon; hot sauce drumsticks; and saltedcaramel cheesecake to finish. As long as you work in the kitchen, This sumptuous feast was enjoyed you can be nominated by your Manager.by all and superbly supported by AreaManagers Ed Bunnett and Peter Wood. Once I have all the nominees, I pick two from each area. If you’ve been nominated but not yet been invited, you will be on the waiting list for the next dinner, which is on 26 May. Invitations will be sent out shortly. We look forward to welcoming Peter Wood (left) and Ed Bunnett you to the training kitchen.

18McMULLEN NEWS / SPRING 2016 / TAP ROOM CHARITY CHAMPS THE LATEST FUNDRAISING EFFORTS BY MACS TEAM MEMBERSHISTORY SOCIETY VISIT TO l The Bull at Broxbourne raised over £1,000 in one event in March. It was in aid ofHERTFORD CASTLE a local woman with a brain tumour, and General Manager Cath Yule helped organiseFifteen members of the Brewery History live music, palm reading and various other activities as well as contributing a hamperSociety visited our Whole Hop Brewery to the raffle. The Bull is a regular fundraiser, with Make A Wish and cancer charities itsrecently. Production and Sales Director main beneficiaries.Fergus McMullen gave a talk on thehistory of the family and its involvement l The Mops and Brooms, Borehamwood, raised £6,756.14 for various charities lastin brewing, before they repaired to the year and has already raised £1,118 this year. It raised £3,400 in just one event last year –Woolpack for lunch. Says Jeff Sechiari, for the REMUS Memorial Horse Sanctuary, with Dena Schwartz as the main organiser.the Society’s Chairman: “It was a mostinteresting visit, rounded off with a l Tom Perry, tenant at the Orange Tree,tasting of three bottled beers: Pale, Castle Sawbridgeworth Hitchin, has discovered a good wayand Stronghart. It’s terrific to see the high of raising money for charity. Says Tom: “People regularlyconcern for quality ales and a family comment that I look like [former Coronation Street actor]business that’s found a route through the Bradley Walsh, so we decided to put it to a good causevicissitudes of the industry. Long may and have some fun. Anyone who mentions the B-wordthey continue.” is given this poem to read to their table: ‘There’s a saying Separated at birth? round here at the old Orange Tree, that our Tom bearsDOGS’ BEST PUB FRIEND resemblance to telly’s Bradley. And anyone who tells him just that, gets to put a poundPublicans are a dog’s best friend at in the charity hat’.” Adds Tom: “It’s just for some fun, not really a fine and you’re free ifthe Owl, Lippitts Hill, near Loughton. you wish to simply decline. But last time we counted it, there was over £400, whichThere’s a menu specially for pampered we’ll give to Make a Wish Foundation as it’s one of Bradley Walsh’s charities.”pooches at the pub, thanks to Managerand dog-lover Robyn Hills. Favourites l The Cock Inn, Harlow raised £1,000 for CHILD UK in one fundraising nightinclude ham and sausage and Sunday recently. Here are some photos of the event:roast, and it’s proved very popular sinceRobyn introduced it two years ago. “Withso many people walking their dogs inEpping Forest and visiting us afterwards,we wanted to make dogs welcome,” shesays. “We’ve had up to 20 dogs at a time;one lunchtime we served 55 doggieroasts.” And dogs that don’t finish theirmeals can take it home in a doggie bag!JOLLY BUTCHERS – 175 UP! TWITTER CORNERA pub that’s nearly as old as McMullen is Here are some recent tweets we’ve receivedcelebrating its 175th birthday in June. to tell us how well Macs teams are meetingThe Jolly Butchers in Enfield, according guests’ different dietary needs:to a local historian who drinks there,can be traced back to 1841 and General @Vicky the Vegan: “Thanks to the Old Beams pubManager Alison Barnes is in Milton Keynes for embracing my vegan dietarykeen to make the most of requirements this evening :)”the occasion. A keen charitysupporter, Alison’s planning a @Elizabeth Price:big party on 10 June, starring “@mcmullens1827 are uppingthe regular Gregory Band their game with gluten-free bn(right), who play for free to a couple since move 2 Hertsand have helped the Jolly #impressed”Butchers raise over £7,000since Alison took over in 2013.

19McMULLEN NEWS / SPRING 2016 / TAP ROOMPARTY FOR MR MOOD MUSIC Greg Hill is leading a double life.THE STARS The Assistant Manager at Baroosh Chelmsford is also a popular radio presenter on Hospital Radio Chelmsford, based at the local Broomfield Hospital.On 4 December, the one place any A-lister wanted DJ-ing’s come his way only recentlyto be seen was the Nag’s Head. Our new neighbour, and quite by chance. Explains Greg:Charlotte Tilbury, make-up artist to the stars, had “Last September, Baroosh Chelmsfordbooked it for the opening party of her flagship store was advertising on the hospital radioin Covent Garden. After a day of redecorating, the pub station and I did the voiceover for the ad.was unrecognisable as it became the hub of glitzy London. Someone at the hospital liked it and said:Paparazzi gathered outside the pub, a laser show was ‘You sound good, would you like to joinprojected onto the outside walls us?’, so I did and I’ve been loving it.”and stars poured in – Kate Moss, Greg plays requests one night aNaomi Campbell, Salma Hayek, week, with Frank Sinatra, Cliff RichardJamie Callum, Ferne Cotton, and MichaelAmal Clooney… And DJs from Bubblé amongaround the world kept the party in full flow until 3am. the favourites,Then the super-quick clean-up process started, to and sometimesreturn the pub to its original state before opening at 9am. throws in someAnd we made it with time to spare. of his own “moodThe whole event was a triumph, thanks to slick work music” choices.by General Manager Will Buck, colleague Cliodhna If he wasn’t soMurphy and the Nag’s Head team plus Hollybush committed to his career with McMullen,General Manager Ryan Murphy, Area Manager Mike it’s a path he’d consider taking full time.Hawkins and Marketing Support Manager Daniella “I’m really enjoying myself with Baroosh,Robbins. and I’m just completing my SilverIt was an incredible experience for the team and training. But it’s nice to know I’ve gota milestone in the pub’s history. Let’s see what next another string to my bow.”Christmas brings!MACS’ AND YELLIE’S FLOWER ARRANGEMENTMcMullen’s shop window on 26 Old Cross (formerly a Mac’s off-licence store and now a listedbuilding) is a well-known Hertford site. Hundreds pass it each day, so it acts as shop window toThe Whole Hop Brewery, now that the Victorian Brewhouse has gone. Earlier this year, Marketing Support Manager Daniella Robbins began a partnership with localbusiness and florist extraordinaire Yellie Walton of Love Flowers. The plan is to use Yellie’sdisplay skills to make much more of the window as a communication platform throughout theyear. Says Daniella: “It is important McMullen projects a message of locality and topicality usinglocal produce or through our latest seasonal beers. We want to promote local businesses as wellas our own pubs and bars. Love Flowers is the perfect partner to deliver eye-grabbing, photo-worthy displays that get the town talking.” Says Yellie: “I’ve been a florist for 20 years and trained at the Jane Packer Flower School inLondon. After managing a shop in Hertford, where I learnt everything about floristry, I became freelance, working with specialist clients for weddings and corporate events. My dream was to open a flower shop of my own in Hertford and I’m thrilled with Love Flowers and the amazing feedback we’ve had. “The inspiration for the McMullen brewery window was to emphasise the feeling of spring, which many of us have been longing for! Mixing the old crates and beer barrels with beautiful daffodils reminds people to shop locally and see what’s on offer around Hertford. Asked about her earliest memories of Macs, she says: “Serving Mr McMullen and creating a hand-tied arrangement for him when I’d just started working as a florist. I can remember being blown away by his politeness and how impeccably dressed he was!”

Seasonal and McMullen ales are available to buy online at mcmullens.co.uk in either 18 or 36 pint beerboxes, including cases of our bottled beers Delivery within 4 working days (subject to events beyond our control)