McMullen News Bulletin Summer 2016

“The Brewery will be looking to reward customers in pubs loyal to AK. No strings attached – just a thank you” Tom McMullen, page 3McMULLEN NEWS SUMMER EDITION 2016HOT NEW LONDON LOOKSAT THE SPICE OF LIFELONDON LANDMARK REFURB THRILLS DRINKERS AND MUSIC LOVERSALSO IN THIS ISSUEWHY WE ALL LOVE PUBS NEW PEOPLE CHARITY FUNDRAISING FOOD

CONTENTSSUMMER 2016 84-8 MANAGED PUBSNew-look Spice of Life in London, andsome new faces at pubs around theestate. Plus rock at the castle; plans forKings Mead; new kitchen managers; and atribute to a well-loved colleague9 TENANTSJenny Farrell’s big plans for the Sebright Arms, Barnet,plus the Greyhound’s community spirit in Bengeo10-11 TRAINING 11Silver and Gold Awards and competitions, 16and we meet new Training and RecruitmentCo-ordinator Phill Ritter12-13 MARKETINGPokémon Go; football cards; andMacs’ Christmas Ambassadors14-15 FOODCompetition winners; Billingsgate fish market; andLee Brooks’ highlights of Christmas menus to come16-18 CHARITY 13Update on fundraising for Keech Hospice Care,as Fergus McMullen takes the reins of BraveHerts,plus other fundraising activity around Macs pubs19 TAP ROOMSeven reasons why Britain loves the pubMcMullen & 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 – contactAndrew Pring on 01732 463589

3 McMULLEN NEWS / SUMMER 2016 / MANAGEMENT COMMENTKEEPING A STEADY EYEON THE POSITIVESDIRECTOR TOM McMULLEN CELEBRATES THE BREWERY’S ONGOING CULTURE OF ACHIEVEMENTI write as our glorious English trading areas. For several years wesummer coyly arrives and it’s time to have headline-sponsored events suchreflect on much that is positive about as Rock at the Castle in Hertford (seeour business. page 19). This year we will also be sponsoring the Hertford Food & DrinkOur pubs are fantastic social hubs. festival (for a third year running). It wouldNot only do they provide individual be great to widen such engagementguests with a place to unwind from the into towns where we have a materialpressures of life but they also offer a trading presence.venue for wider engagement with thesurrounding community. As a Brewer, we acknowledge that our authentic heritage only survivesThroughout the year we have seen “WE NEED TO because of our guests and drinkers, andsome impressive community-focused INCREASE OUR therefore the Brewery will be looking toactivities. For example, the Jolly ENGAGEMENT reward customers in pubs loyal to AK.Butchers in Enfield raised £2,700 for WITH THE In houses where there is material AKMacmillan Cancer Support during a COMMUNITIES volume and growth we will be instigatingComedy Night and the Rose & Crown IN WHICH WE a programme called AK 40. No stringsin Ware packed several hundred ARE SO DEEPLY attached – just a thank you.guests into its garden for a Fun Day that EMBEDDED.raised more than £2,800 for Sands, a THERE IS NO We will also be looking to celebrateneonatal charity. EXCUSE IN DOING our history and improve on our local OTHERWISE” association.It is important that Macs, as a localbusiness and brewery, matches our pubs’ The steam lorry and horse-drawn draysenthusiasm for civic duty. We have, over should start to become a bit more of amany years, quietly supported hundreds feature and we will also build upon ourof charity events in our trading area but annual Brewery Open Day and Unsungthere is still more to be done. Community Heroes Dinner Night.We will be setting up a charity, Meeting the needs of guests, team,provisionally called the Macs Hart Trust, shareholders and business partners iswhich will enable the shareholders, via a constant balancing act. And as ourthe company, to add to the funds raised business continues to entice moreby the pubs and bars. customers, provide more jobs and return to investors, we need to increase ourThe pubs and bars will still choose their engagement with the communities inpreferred charities, but together we can which we are so deeply embedded.raise more money and ensure greater There is no excuse in doing otherwise.levels of interaction with charities.This trust will also be able to fund local There may be some uncertainty in thecharities and charitable causes directly. years ahead about the UK’s position in the world, but we should focus on andMacs will also be looking to sponsor protect the stability and support that ourlarger community events in our key own smaller communities provide.

4McMULLEN NEWS / SUMMER 2016 / MANAGED PUBSJAZZING UP THE SPICEThe Spice of Life, Cambridge Circus, The back bar has been refurbished and traditional London pub, with a modernLondon has had an attractive makeover the ladies toilets modernised. twist. The traditional aspect comes fromthat’s gone down a storm with guests. using the original panelling and theOut have gone the carpets and curtains Explains designer Kerry Walters: “I’ve original features, such as the cornicing,that gave the pub a dark, old-fashioned tried to mix the look to give a feel of a but removing the domineering andlook; in have come wooden floors and a imposing over-bar fiddle rack, whichmuch lighter, airier feel. I felt led to the pub feeling dark and

5McMULLEN NEWS / SUMMER 2016 / MANAGED PUBS “THE NEW LOOK CHICKEN & GRILL PUB TO HAS DONE ARRIVE IN COLCHESTER WONDERS FOR OUR FOOD After a year-long battle with planners, SALES – THEY’VE we’re excited to announce the next GONE THROUGH new build to join the Chicken & Grill THE ROOF” family. The pub, which we hope will be open next spring, will stand proud in lamps to add a muted glow. Metro tiles the new Stane Park Retail Park, after were used behind the bar and in the we secured planning for a characterful ladies to add to the London feel as well as building, not a retail park box unit. some amazing black and white Ted Baker tiles on the bar apron.” There will be over 150 covers inside. And we’ll need them – nearby, there are hundreds of new houses and others under construction, as well as the General Manager Patrick Pittard is very pleased with the new look, as are his guests. “It’s gone down really well – with the old largest Sainsbury’s in the UK, other rock n’ roll crowd and the young office set retail outlets and a cinema. too,” he says. “And the new look has done wonders for our food sales – they’ve gone The clever design will include a bar through the roof. The refit has certainly area to create the pub feel and entice injected new life into The Spice and the drinkers to visit for a quick pit stop, team are fully embracing its new appeal.” or a night with friends. Exciting times ahead for Macs in Colchester.impersonal. Removing this led to a Downstairs, the iconic jazz and bluesmore open and inviting space and really venue remains the same and Patrick CTTNHHHANEEETEFYAQWODLUFOIEEKTNEPHINBATEOVYCYITISCHEO–TAENOOR,NURRIMA,ANAGERchanged the whole dynamics of the is starting to think about the annualupper area. London Jazz Festival in November. bWHwWeaahfhotlefeerinesen,lIcCddco.hiadImemtyhsinhoeeguuntonhjwotet,ihornaeerskM. CAeaodsccsasik?sttOtIahn’nteh2tP0eMr1Ni2ano,ncraetghoe, fr CmWoyhcfekirroes’tdtjhiodebyN, aootur1t6wh–o. Irkwbaesfhoerde?pMotascastwthaes“The modern feel was created by using The Spice is an official venue, as it hassome lovely Liberty of London wallpaper been for the past nine years, and he’sand modern lighting in coppers and expecting another great 10 days of jazzsteel, with filament fans enjoying the famous Spice vibe. eWnhjoaytegdotbyaokuinigntaonfdoocdo?okI ainlwg.ays JFaomodiehOelrioveesr?. Michel Roux Junior and bFaakveodurditeesdseisrhtsa, tchuopmcaek?eRso. ast dinners, l–Aasmnedabbfraauvsmosu;plre.itme oMnatchsydmiseh?chI’vicekgeont; three and

6 McMULLEN NEWS / SUMMER 2016 / MANAGED PUBSWHO’S NEW INNEWKITCHENMANAGERDTMAHINLETIPEORLNIHNKACEYEYFGNIEEEOLSRDG, E, A ROUND-UP OF THE NEW GENERAL MANAGERS WHO AREHIocjofoowwminelieonedngkigshnhaemtartevih.dee-yJJuoonullebyaeFenandrmadtiedMrsaabccseo?fuoprele MAKING THEIR CREATIVE PRESENCE FELT ACROSS THE ESTATEWpuhbecroesdaidndyoinudweopreknbdeefonrter?eNstaatuiorannatls. before taking up her first GM position at the Crusader, Roydon, recently.Wwusbcosaoahestgtaedhoitrnttgoioniotfnhgtlttoheyeaveohrteemucoswosi.tnlpIealtelditeotcgafiheftnloiist–nocycIodgh’vbo?moeukMosyailniylnmawggteaufr1srya6msosntmaoldcnikmoddeooadIk,it. She’s particularly keen on developingFood heroes? Gordon Ramsey and DONNA TOWNSEND, the pub’s wet trade, and plans toMichel Roux Junior. THE CRUSADER, ROYDON introduce quiz nights and live music. Working for a family brewer has certainly Food will also get a boost when herFavourite dish at home? I do a nice inspired Donna Townsend and her new chef, Johnny, arrives from thelasagne. family. Donna’s mum, Sue, was the first Wheatsheaf, Waltham Abbey. barmaid at the Herald, Harlow, when it opened 38 years ago. Donna’s daughter, “Roydon is a small village, and I’ve Chelsea, has been a barmaid with the quickly met many of the locals,” she company for a number of years at the says. “I’ve been putting in lots of personal touches, fluffing the place up a bit with flowers and candles in the evening to give it a warm, friendly feel. And I’ve had lots of nice comments.”AHnudntfeavr’os uCrhitieckMeanc, sfisdhisahn? dI’vcehgipost,tahnrede:pork belly. Sun Inn, Nazeing, and the Prince George, Milton Keynes, and now runs the Traveller’s Friend, Epping, as a POA. Donna, herself, has been with Macs for 16 years. She started at the Herald as a part-time barmaid while raising her family. Then she enjoyed a long spell MARTINA DORAZILOVA, at the Nag’s Head, Bishop’s Stortford, BAROOSH, MARLOW working her way up to Assistant Manager Martina Dorazilova, the new General Manager at Baroosh, Marlow, wanted aIN BRIEF: NEW MANAGERS change and that’s certainly what she’s got, swapping wine bars in the City of Londonn Peter Robinson has taken over as General Manager of the White Hart, South for her new leafy Thames-side workplace.Mimms after two and a half years as GM at the Crusader, Roydon. Before joining Macs three months ago, Czech Republic-born Martina workedn John Chapman is the new General Manager of the Volunteer, for seven years as a Manager for a chainWaltham Abbey. He was GM at the Royal Oak, Chingford of City of London wine bars. “I’d learnt asand at the Vine, Waltham Cross before that. much as I could, so when I was told by a recruitment firm about opportunitiesn Jerry Mullan and Janice Bonnick (right) are the new GMs at at McMullen, I was keen to give it a try,”the Angels, Hitchin, having been GMs at the Vine, Waltham Cross. she says. “I’m so pleased I did – I’m really enjoying the new challenge.”n Jon Park is the new General Manager at the Plough, Cuffley.He was GM at the Volunteer, Waltham Abbey. PETER ROBINSON, THE BLACK BULL, BUNTINGFORD n Scott Webber and Tracey Allen (left) have taken over Peter Robinson has taken over as General as General Managers at the Old Beams, Milton Keynes. They were Manager at the Black Bull, Buntingford, previously GMs at the Angels, Hitchin. the pub he first worked at when he joined Macs three years ago from the nightclub

7 McMULLEN NEWS / SUMMER 2016 / MANAGED PUBSMANAGEMENT and entertaining – a nice classy place. That’s what we’re after,” she says. Mariana hails from Bulgaria and came to England to study maritime law. But she’d worked in hospitality at home and soon switched careers once here. “I’ve never regretted the move – I love food and helping people enjoy themselves.” She’s settled in well and is enjoying building a new team. “The pub is lovely, we’ve got a great team, we’re very busy and I’m sure we’ll soon be even busier.”trade. It’s his first GM position, having DANIEL O’DONOGHUE, JACK SCHMIT,previously been Assistant Manager at the THE PEAHEN, ST ALBANS THE JOLLY POSTIE, ROYSTONHarrier, Hatfield. Daniel O’Donoghue has joined McMullen Jack Schmit has taken over as General as the new GM at the Peahen, St Albans, Manager at the Jolly Postie, Royston, his “I’ve got many plans and aspirations,” having spent the past five years running first GM position.says Peter, “but I want to start quietly and a big managed pub in Covent Gardennot alienate anyone.” opposite the Nag’s Head. He’s been promoted after working for three and a half years as Assistant Ideas in the pipeline include live bands “Will Buck and I are best buddies; Manager of the Kingfisher on the Quay,and pub games. “I’m starting a darts team we’re always taking the mick out of near Camberley. General Managers Derekfor the next league season, which begins each other. It was his suggestion I join and Andrea Middleton and Jack joinedin September. They haven’t had one here McMullen, and I’m delighted to be on the Kingfisher at the same time from afor five years.” board,” he says. national pubco where they’d worked together for several years. He also wants to introduce a food Daniel used to live above his Londonoffer once the small kitchen is given a pub but is delighted to move with his NEW KITCHEN MANAGERmakeover. “I’ve done some relief work family to St Albans. “It’s a much nicerhere previously so I know the Black Bull quality of life here. My wife’s expecting KOAELNYDTNHBEEOSANMY SM, MORILRTIOS,NTHEis a fantastic local,” he says. “I’m looking our third child and she loves it here too.”forward to making it an even better scWoouhmseincnhgdeitdfoaytnhodeu nOjoolidwnBMKeMaacm.s?s Last October,community pub.” The Peahen is due for a refurbishment as chef, then next month and Daniel’s excited about MARIANA VASSILEVA, its potential. “It’ll make it even more THE BRITANNIA, classy. My ambition is to become the MARLOW most premium bar/pub in St Albans, Mariana Vassileva is the something that wouldn’t be out of place new General Manager in the West End of London.”at the Britannia, Marlow. She bringsnearly 20 years of food and management aiWnnhldoeitrnseohdfoipdtelyalscoeausnwd– oirnrekosbtfafeiufcorearsen?ftosCr. a1t0eyrienagrsexperience, having run venues with anational restaurant chain, and has lots mwWaohntaottergbdoikttoeyboaecucaiindctheonefoft ipondut?thpIeaaNliwdaavtoyys,thbuatt.aof plans for the Chicken & Grill site. “I’m RFoayodmhoenrdoeBsl?anHce.ston Blumenthal anda Manager with a plan.” She’s alreadyintroduced cocktails and is looking to amFnaodvloetuhcreuitllaeikrdeciso–hothkaetinhHgoe–mssteou?ngIailnriksfelpuheenrceeb. allshost jazz nights. “Jazz and G&T – whatcould be better!” she says. And favourite Macs dish? The Her vision for the Britannia is to make blade of beef.it the kind of classy destination placepeople drop into throughout the day forits laid-back casual vibe. “Good food, goodquality ales, good hot drinks, comfortable glazed

8 McMULLEN NEWS / SUMMER 2016 / MANAGED PUBS NEW KITCHEN MANAGER KINGS MEAD TEES OFF LPIANOPENP,WHSAAKITDIFYTI,ECTLHHDEERNEMD ANAGERPEDRO CAVALINHA, Our new Destination Inn development atTHE JOLLY POSTIE Chadwell Springs Golf Course should be open in late January. And it has a name – theWAaKtbihttochehuenetJdsnoiidxlMlyymaoPnouoansjgtotehiiernsibanMegMfaooc,araser?scbsheo. cuosmchinegf Kings Mead, which refers to the 237 acres FIW’vaerhmejunesrdtsijdoainyndoeusdt.jaoIrtitnreaMdinhaecedsr?eatinthAeuJgoullsyt.Wscehhvaeeinrneaydneiddarytswowouitowhtohareknrbabteiigfoonpreua?lbrIcesospstea. nutrant of water meadows, or meads, close by. This rwWeoshtreakrueerdadfniodtrcyahonauainwtioofornrkasblepevfueobrraec?loyIa’evnaedrsa. wonderful natural resource is one of the largestWwPaonehrreateuat irggnlaoytlth,aysgeooeruI.eIbi’svneteatcouaafrlmowaoneadtyi?nbstMuleosyrvienefsaedtmsecsdioilnfyorokimng. untouched water meadows in Hertfordshire cclwWioakaunehtndacctthocsgioo”no.koIgt’,vkyimetion’sydugde.mioSvnihuetnoelmgofupoictsoeopeddord?oaktIp,opuseaossrasleIysy’dvi,toe“thAnoaanllftwyooovraeniyte.s and 265 different species of wildflower andFRoaomdsheeyraonesd?tJhaemPioerOtuligvueer,sGeocrhdeofn 119 bird species live there. The scale, colour mGfbFruaaiaevmtinnoIbdlduyisroairvnntieci’tsmedcitiaeo,sanaohnldk,adBctaethhthnhoiceaomknjmieenIn?’e,llwIm–dlhoooivxincaeelhydfcai.wosvoohkueirnnitgeFausto Areole. and materials of the new inn blend in and harmonise with the golf course and landscape.Favourite dish at home? Italian food Full details in the next Macs News.and seafood are the dishes I mainlycook for friends.And favourite Macs dish? There are mAnedltsfaivnotuhreitme Mouatchs dish? The roast – ittwo: brisquet, and chicken & combo. – and salmon salad.ROCK AT THE CASTLEMcMullen was a proud sponsor of Hertford’s Rock at TheCastle festival. We’ve done this for three years now, andthis year saw record crowds of over 12,000. We hosted apop-up bar complete with beer, wine and local friendlyfaces. Liam and the Woolpack team did a great jobserving the thirsty crowd and Jason Mitchell, our CellarServices Technician, made sure the drinks kept flowing. Fhuaznadrrdasising Our charity superstar Matt In Memoriam: Matthew Scarborough-Taylor Cotter has been hard at When Matthew and I joined McMullen’s in 1986, we possibly halved the average age work for the BraveHerts of the stocktaking department, writes former Food Development Manager Paul Robbins. We hit it off from day one. Our love of the hospitality industry and all appeal, raising over £1,600 things food and drink made our friendship very easy-going. through his pubs. But Along with other great friends and work colleagues, we and our third musketeer Mike Hawkins would regularly meet he had a nasty accident over a glass of something chilled. When times were tough or fantastic we were able to consider, debate and pass recently coming back on comment on all matters McMullen – the quality of the beer, temperature of the wine, crema on the coffee, how tasty the his bike from a swimming food was and, for my benefit, was the food to specification? After it, we all felt a little happier. session. He came off at The three musketeers are now two. Mike and I can only reflect on the times we all had together and on the sadness22mph badly hurting his arm, leg and of losing a top chap, one of life’s lovely guys and somebody who was just as passionate about food and drink as we are.hand. The accident set back his training, which made Matt’s half marathon on 14 August hard – “Running is my weakest event,” Congratulations he says. Good luckto Elaine Southall for a full and speedy recovery Matt. for passing herfinal AAT exam!

9 McMULLEN NEWS / SUMMER 2016 / TENANTSSOPHISTICATED NEWFEEL FOR THE SEBRIGHTNEW LICENSEE JENNY FARRELL IS DETERMINED TO BRING A TOUCH OF KNIGHTSBRIDGESTYLE TO THE SEBRIGHT ARMS IN BARNET“The most important thing for a pub isto offer a friendly smile and a goodquality pint.”So says Jenny Farrell, the new licenseeat the Sebright Arms, Barnet, who openedthe doors for the first time just a fewweeks ago.A former fraud investigator, Jenny hasworked in managed pubs for the past15 years, at a couple of the country’s topnational pubcos.“I’m very interested in offering good- “I’M GOING TO she wants to do with the Sebright.quality pub food. I used to run a high-end SOFTEN THE FEELpub in Knightsbridge, where the food was OF THE PLACE, “I love the pub, I used to drink here someexcellent, and I’m aiming to do the same AND MAKE time ago, but I’m going to soften the feelhere.” IT MORE OF A of the place a bit and make it more of a GROWN-UPS grown-ups place in the evening, with notTwo former working colleagues, one a PLACE IN THE so many young children around – changetop chef, have signed up to help her. EVENING” the music, the lighting, that kind of thing.Although she’s got big plans for her firsttenancy, Jenny says she’s not come in “all “The main thing for the moment, though,”guns blazing”. she adds, “is for the locals to see me as much as possible and for me to get toInstead, she says she wants to get a feel know people.”for the place, trade well, get throughChristmas and then take stock of whatBENGEO FIELD event campaigning against the quarry proposal.”FUN DAY Local MP Mark Prisk (above) was also there, voicing hisThe Brewery and the Greyhound opposition to the proposal. He recognised the strengthtook part in an important community of feeling among local residents and paid tribute to theevent in Bengeo, aimed at stopping coordinated response of the SBQ campaign.nearby quarry plans. With a couple offree pins of AK provided by Macs, theteam at the pub hosted a beer stall atthe gathering and the Brewery alsodonated a 36-pint beer box for the raffle, which raised £3,000. Aska Pickering, Chair of the Stop Bengeo Quarry campaign,said: “Bengeo Field Fun Day turned out to be a great success.A massive thank you to all those who worked so hard tomake it happen. It was an amazing Hertford community

10McMULLEN NEWS / SUMMER 2016 / TRAININGROAD TO EXCELLENCETRAINING AND RECRUITMENT MANAGER AMANDA WALDEN TALKS US THROUGH A PACKED YEARPhew! What a busy year for the training If you are looking to progress and view their performance review anddepartment. This financial year we’ve complete one of our Awards, please access any training documents relevantsigned off : speak to your Manager, who can discuss to their role – all from their smartphone• 39 Team Members on the Silver Award your next steps. via an app. – Front of House Online tools And we need your help to create• 14 Chefs on the Silver Award – Kitchen great training content! Do you make the• 13 Assistant Managers completed their We have recently signed a contract with perfect mojito? Are you a master at the CPL Online, which will put all our training perfect Pimm’s serve? We are looking for Gold Award – Front of House and development tools online by 2017. you to create training videos which we• Our first 11 Kitchen Managers CPL is a leader in hospitality online will show via the app to help train others learning and together we are creating an within your concept. If you are interested completed their Gold Kitchen Awards. online platform so that every employee in making a video for us please speakWhat an achievement! can track their own training, book to your Area Manager or give AmandaBut it doesn’t stop here. The new training themselves onto our head office training, Walden a call on 01992 584911.directory is out detailing all the availablecourse dates for the new training year.Above: Silver Front of House, May, l-r – Samuel Ashton-Jones (Builders Arms, Potters Bar), The annual Team Member of theClaudia Reilly (Kingfisher on the Quay, Camberley), Rebecca Ray (Angel, Waltham Abbey), Year London Event was again a hugeTimothy Brooker (Cricketers, Enfield), Lorna Slack (Angels, Hitchin), Charlotte Mitchell success. This year 53 of our Team(Peahen, St Albans), Stephanie Wiper (North Star, Welwyn), Sonny McMullins (Queen Members competed in a challengingVictoria, Theydon Bois) day in the city – they had to create a movie trailer in Leicester Square, makeBelow: Silver Front of House, July, l-r – Adam Robert (Red Lion, Hatfield), a living statue in Covent Garden and runRussell Scott (Baroosh, Chelmsford), Emma Bateman (North Star, Welwyn), Sian Davidson round Lincoln’s Inn Fields with pints of(Angels, Hitchin), Ashley Methven (Three Horseshoes, Hooks Cross), David Hardman water. Participants had been nominated(Prince George, Tattenhoe), Callum Lowes (Builders Arms, Potters Bar) by their Manager as the best in their business for guest service and team work – an amazing achievement. Even the rain failed to dampen the day – and while it was a close-run thing, by the end we did have a winning team – Team Orphans (named as at the start of the day they had no team leader due to flooding on the train lines!).

11McMULLEN NEWS / SUMMER 2016 / TRAINING NEW COLLEAGUES IN 30 SECONDS Phill Ritter, Training and Recruitment Co-ordinatorSilver Kitchen, July, l-r: Matthew Connelly (Baroosh, Bishop’s Stortford), Dave Aitken How long have you been(Cricketers, Enfield), Kerry-Anne Reed (Chieftain, Welwyn), Charles Dobson (Bulls Head, with Macs? I joined in 2011 as aTurnford), Norbert Lisiecki (Jolly Farmers, Enfield), Brenna Ford (Jolly Postie, Royston), barperson at the Red Lion, Hatfield. I’mRafal Sokol (Duchess of Cambridge, Windsor), Rachel Rose (Britannia, Marlow) from Australia – my mum was a £10 Pom – and I was here doing the European tour when I got temporary work at Macs. I went back to Australia for a while, but liked it here so much I came back and worked my way up to Assistant Manager at the Jolly Farmers, Enfield. Why did you decide to move away from the front line of the pub? I’ve always been fascinated by the training side, and as I got older I realised I wanted to become involved and learn more about it. What’s your role? A highlight is assisting with pre-opening training and watching teams grow. My primary role is to be the first port of call for booking places on training courses, as well as recruitment adverts, Bronze and Level 2 logins, sending out workbooks and new KM induction packs, plus other training matters. I’m also very involved with the new e-learning platform with CPL.Gold Kitchen Awards: Aaron Basset, Heron on the Lake, Fleet (facing page); Dominico Tufano, Any time for leisure pursuits? Not much.Prince of Wales, Goffs Oak; Rachid Amrane, Jolly Farmers, Enfield - Bullfinch, Seven Oaks I look after my 95-year-old grandmother, which keeps me pretty busy. But I go to the gym when I can and I like to cook. The day is bags of fun but there is a • Bull’s Head, Rosie Miragliotta These 17 will all receive a mysteryserious side – and though it was tough • Kingfisher on the Quay, Sam visit to their pub or bar to be judgedto judge, we had to decide on a group to on service skills and guest care. Findmake it through to the final: Carrington out the winner in the next edition of• Harrier, Ashley Peters • Jolly Postie, Sinead Thrussell Macs News as all will be revealed at the• Baroosh, Marlow, Bethany Parker • Queen Victoria, Theydon Bois, Newmarket Company Conference.• Duchess of Cambridge, Diane Bird• Mops & Brooms, Dzeina Puce Xanthe Bearman• Builder’s Arms, Elizabeth Harvey• Orange Tree, Georgina Chivers• Nag’s Head Bishop’s Stortford, Holly Down• Hopfields, John Whapshott• Millstream, Hitchin, Kris Dacius• Baroosh, Hertford, Lara Shilston• Jolly Butchers, Luke Hickford• Britannia, Megan Power• Robin Hood, Paige Swift

12 McMULLEN NEWS / SUMMER 2016 / MARKETINGPokémonGo has taken the world bystorm recently. It’s a new app thatbrings to life the cards and gaming fadof the 1990s through a real-time virtualexperience where users search theirlocal surroundings for Pokémon.After its delayed release to the UK,streams of people have become addictedto walking around searching for biggerand better Pokémons while collectingpoints from ‘Pokéstops’.These ‘Pokéstops’, chosen by the app,are points of interest on the map wherethe player can venture to and collectexperience points as well as virtualinventory for the game.By playing, you quickly discover thatmost public buildings and areas areput in the category of Pokéstop – andSPOTTED A MACSfortunately in Hertfordshire this includesa vast number of Macs pubs. POKESTOP YET?As a result of being classified as aPokéstop, many businesses knewthere would be a noticeable increase of POKÉMON HAS TAKEN THE UK BY STORM – AND WE’VE BEENtraffic moving past. Many companies MORE THAN HAPPY TO PLAY OUR PART IN THE GAMEoriginally saw this as a nuisance as theyounger generation hit the streets ingroups with their phones in hand. We has also noticed that a number of these their phones not really talking, butsaw it as light-hearted fun. new faces have returned a couple of the Pokémon app in pubs has allowed times since. strangers to open up channels ofWith many Macs pubs getting involved communication and socialise – even ifin the positive nature of the app, they Some Macs pubs have shown great the topic is an app.”took to Facebook to promote our initiative with the app, setting up aPoké-friendly attitude to players, ‘Lure Module’ in their Pokéstop, which Says James: “With VR (virtual reality)enticing them to use the Pokéstop works as an enticement for Pokémon imminent, more developers will look tofeature of the pub in exchange for to show up. Some pubs, such as the create games that bring people together‘hydration’ and ‘sustenance’. Coach and Horses, Bishop’s Stortford, like this. Social gathering venues such as have even created a PokéParty event, pubs should be looking ahead as to howSome locations found a number of new setting up Lures between 3pm and they can engage with this.”faces coming through their doors mainly 6pm for guests to use and then stay forto use the Pokéstop but also to buy a drinks and food. The evolution of how people socialisedrink or two. continues at a fast pace and many pubs Smooth FM and the Welwyn Hatfield have struggled to adapt. But Macs pubsPubs such as the Nag’s Head, Bishop’s Times have picked up on fantastic are increasingly alert to the need toStortford, have seen a great response A-Board artwork by the North Star, embrace contemporary social mediafrom the public after announcing the Welwyn, outside the front of the pub. trends while still meeting the needs ofpub’s involvement with the app over This promotes the pub’s status as a guests who value its authentic heritage.social media. Pokéstop and suggests passers-by call in for a ‘Pikachu and a Pint’. Initiatives such as Pokémon Go and the“We have had multiple guests tell us that Ice Bucket Challenge bring a smile to thethey have come to us so they can set up As James Lee from the North Star faces of those involved and those whoa Lure while enjoying their dinner and a explains: “In a technology-based watch and bring more people together.pudding!” says GM Claire Johnson. She world you see people sat together on That’s what pubs are all about!

13McMULLEN NEWS / SUMMER 2016 / MARKETINGKEEPING UP WITH NEW COLLEAGUESTHE FOOTIE IN 30 SECONDS Doug MacDonald has joined Marketing Support Manager Daniella Robbins’ team as Digital Marketing Executive.Our Euro ’16 initiative to get guests to watch all Euro matches What’s your role at McMullen? It’s aat their friendly local worked very well for us. The design newly created position to help drive of the card was based on retro Panini collector cards and our social media presence and digital stickers to create a bit of nostalgia for guests. Many of them marketing activities, working closely with Daniella. got involved on many match days to receive a stamp. Where’ve you joined us from? I was And lots of them filled their cards and returned after working for a business magazine at the final to come in and pour their own half gallon of Welwyn Garden City, as head of digital beer and pose for photos for the pub’s Facebook page. campaigns and commercial activities. Pictured below is Les ‘Meerkat’, a loyal AK drinker, who And before that? I come from Somerset regularly frequents the Queens Head, Waltham Abbey. and have a degree in drama and sociology from Bath Spa University. After college I started training as a teacher but gave it up to be a chef in fine-dining restaurants. All the time, though, I was active in social media – that’s what I was most interested in. I started making videos, mainly comedy-based, which I put on YouTube (I did stand-up comedy at university). I used the Vine app to make six-second videos. They were spotted by big-name foodservice companies, who paid me to make videos for them. I am also a content creator for Twitter so my videos and content are used on their ‘moments’ feature of the home page. Proud of that!It’s the most wonderful time … Have you settled in well? Yes, I’m really enjoying it here. On the plus side, theFor the hospitality industry, summertime means planning the Red Lion in Hatfield is my neighbour, sofestivities ahead, cooking off and refining Christmas menus early I am never too far from a Macs house.on, as well as Christmas Ambassadors being nominated by eachof our dining pubs and bars. At McMullen’s we understand the importance of creatingmemorable feel good moments for our guests, in particular eventsand occasions booked during the festive period. And for this, weinvest in training and developing team members to be the bestevent planners they can be. The role of a Christmas Ambassador is to be the face ofChristmas at the pub or bar, the go-to person for productknowledge and to meet guests needs and wants, whether a familydinner party, an office party standing buffet or a gathering ofold friends for Christmas drinkies. Ultimately, an Ambassador isavailable to tailor a guests festive visit where possible and ensureparty organising is a fun, relaxed experience.

14 McMULLEN NEWS / SUMMER 2016 / FOODSHARPENING UP SKILLSVINCE HANDSCOMBE FLAGS UP THE HIGH ACHIEVERS IN THE COMPETITIONS SO FAR THIS YEARFISH CHEF OF THE YEAR CHEF OF THE YEAR Year.The first chef competition of the year, July was the time for our As in the otherthe challenge is to create an amazing fish chefs to start the battle fordish and submit a picture of it with a brief the title of Chef of the Year food competitions,description. We had a record number of 2016. It was great to see a lot the level of food wasentries and the standard was so high we of new faces entering and so uniformly highhad to introduce a semi-final round. I’ve been blown away by that the judges were the high standard of food in forced to introduce Sponsor Direct Seafood whittled down this competition – it fills me tougher scoring and40 initial paper entries to 18 semi-finalists. with great confidence for half-points to tryThey came to the training kitchen in May the future. Excellent to see and separate out theto cook their dish. After another fantastic a couple of Managers top six.day of cooking, we had to increase the entering too.number of finalists to seven as the judges However, it didn’tcouldn’t separate them. The finalists are After a full-on day of work – once again,coming back to battle it out on Monday eating, the secret panel the judges were not26 September. of judges was finally able to eliminate ready to reveal the top anyone. To inspire them, the finalists will go on six chefs – but as thea foodie trip to see Brixham’s famous fish competition was so The top sevenmarket, before heading to the Severn & close, the top six is now finalists are:Wye Smokery for a tour of the facility. seven: • George Ibrahim,Then it’s off for a spot of fly fishing and • Kieran Quigley, Plough, Enfieldhopefully catch a few trout. • Rachid Amrane, Salisbury Arms, Hertford Jolly Farmers, Enfield Thank you to all who entered – this • Caolan Loughlin, Royal Oak, Chingford • Ritchy Folds, Robin Hood, Botany Bayyear’s contest was the best yet. Good luck • Shane Franklin, Plough, Enfield • Terri Evans, Coach & Horses, Bishop’sto the final seven, who are: • Tamas Lakatos, Old Beams, Milton Stortford• Ritchy Folds, Robin Hood, Botany Bay • Lee Swain, Mops & Brooms,• Vasco Lewis, Robin Hood, Botany Bay Keynes Borehamwood• Grant Ford, Baroosh, Hertford • Ryan Wilkes, Royal Oak, Chingford • Jamie Castle, Cock o’ the North, Hatfield• Kieran Quigley, Salisbury Arms, • Will Buck, Nag’s Head, Covent Garden • Antony Morris, Old Beams, Milton • Jay Bilton, Plough, Enfield Keynes Hertford We look forward to the final, which will• David Fargo, Mops & Brooms, KITCHEN MANAGER OF THE YEAR take place on 5-6 October. This July our Kitchen Managers entered Good luck to all the finalists. A full Borehamwood the Training & Development Kitchen to review of all the competitions will follow• Antony Morris, Old Beams, Milton compete for the Kitchen Manager of the in the next issue of Macs News. Keynes• Caolan Loughlin, Royal Oak, Chingford.Trip to Billingsgate fish market Next was the cutting room to learn preparation techniques from a trained fishmonger. And finallyA small group of McMullen chefs were treatedto a day with Direct Seafood at Billingsgate the tasting. This was an opportunity for Directfish market in London in May, writes Vince Seafood chefs to showcase overlooked species.Handscombe. With a 3.30am start, I wasn’t My highlights were the coley and the cuttlefish.sure some of the chefs had had any sleep! Coley is one of the least expensive in the cod family and a great sustainable substitute First off was a tour of the UK’s largest for cod or haddock in many recipes. Andinland fish market with guide CJ Jackson. cuttlefish a great alternative to squid that justThen we ventured upstairs to the needs to be cooked for that little bit longer.Billingsgate Seafood School, where CJ n Billingsgate Seafood School offers a variety ofand her team explained the importance ofsustainability and what we can do to help seafood skills sessions, working with Direct Seafood(for more on this, visit the marine conservation to offer a great educational experience.society at www.mcsuk.org). Visit www.seafoodtraining.org.

15 McMULLEN NEWS / SUMMER 2016 / FOODI’M DREAMING OF A…Food Development Manager Lee Brooks believes it’s nevertoo soon to look ahead to the Christmas menusIt’s not quite time to pull out the thick CHICKEN & GRILL PUBSjumpers, but here at the Development Where rotisserie chicken isKitchen we’ve been working on Christmas king, there are few better waysfor some time and feel pretty sure we’ve to celebrate the festive periodcome up with our best Christmas menus yet! than with seasonally spicedHere’s a taster of what we have in store. chicken wings served withBAROOSH BARS a cranberry dip. Coated in aThe best way to start any Christmas sage and onion crumb andmeal is with one of Baroosh’s fantastic slowly cooked.cocktails. One of my favourites is And what goes together more naturallythe James Bond classic The Vespa – than crackers and bad jokes? Cheese andshaken not stirred, Miss Moneypenny! beer! Another cracking starter on this menu – cheese and beer croquettes fried One of the things I love about this golden brown and served with balsamicseason is the amount of cheese I’m and red onion chutney. The main courseallowed to eat and Baroosh is leading section sees the return of an old classic, beefthe way with the first starter on the Bourguignon – slow-braised feather steakday – Crispy breaded wedge of Brie, cooked in a rich red wine sauce and servedcovered with toasted pumpkin with mashed potato and seasonal vegetables.and nigella seeds and served with a To finish, there’s another classic – vanillacranberry relish (pictured top). pod crème brulee topped with a caramelised sugar glaze and served with almond biscotti biscuit. Up next is a smoked trout mousse, made in house witha touch of cream and lemon juice, served with toasted DESTINATION INNSbloomer. Then for mains, we just have to talk about the The Destination Inns Christmas Day menu looks veryturkey dinner. Fresh turkey breast slices, with Cumberland tempting. Start with seared scallops with a celeriac puree,sausages wrapped in streaky smoked bacon, crispy roast black pudding, crispy smoked streaky bacon and a tomatopotatoes, fresh Christmas veggies and a classic gravy. dressing – what more do I have to say? Or for anyoneResistance would be futile. after something a little different, whipped duck livers with Yorkshire pudding, served with Tracklements onion One of my favourites from all the menus is slow-braised marmalade. A new classic in the making!beef cheeks (pictured) – tender cheeks in a rich glossy redwine sauce served with buttery mashed potato. As to the main courses, try and choose between them, I dare you! Salmon fillet with half baked lobster topped with And we have a new dessert. Over the years McMullen a thermidor sauce served with dauphinoise potatoes;Stronghart has been described as “liquid Christmas pudding” French trim rack of lamb with a herb crust served with a redso we thought we’d have our own pudding made for us using wine jus. Decisions get harder and harder!our ale. Its delicate texture and rich taste are a real winner. And we can’t forget about the traditional classic BritishMcFAYRE PUBS Christmas dinner – roast turkey with Cumberland sausagesMcFayre guests will enjoy our Christmas takeon a classic prawn cocktail – a chargrilled king wrapped in smoky bacon andprawn skewer on a bed of filled little gem boats, all the other classic trimmings.with Marie-Rose sauce. And another fish dish All we need now is somethingfor our guests to dive into is baked salmon fillet sweet to finish the treat. Howwith a lemon butter and champagne sauce, about a chocolate brownie torteserved with crusted herb potatoes and seasonal served with indulgent vanillavegetables. A real Christmas treat! And pod ice cream? Perfect finish forwhat better way to finish than an indulgent a perfect day. To book at achocolate and orange pudding with custard McMullen’s house, enquire with a(pictured). Nothing screams Christmas more! local Christmas Ambassador.

16 McMULLEN NEWS / SUMMER 2016 / CHARITYBRAVEHERTS SET FORTHFERGUS McMULLEN’S CHAIRMANSHIP OF KEECH’S APPEAL HAS GOT OFF TO A FLYING STARTAs we reported in the last of £2,000 in just three months. They’re 9-11 October, where you canMacs News, Production not resting on their laurels though and find out more about theand Sales Director Fergus have increased their target to £3,000. BraveHerts Appeal and evenMcMullen has signed himself The Chicken & Grill Pubs have been sign up for a skydive.up to chair Keech Hospice doing a great fundraising job all round:Care’s BraveHerts Appeal. Why Keech Hospice • The Millstream: £2,936 to date Care and theOver the next three years, • The Jolly Farmers: £541 BraveHerts Appeal?Fergus aims to raise £1.5m for • The Nag’s Head: £290the Hertfordshire children’s • The Plough: £250 You might be surprised, andhospice and help every sick • The Prince George: £225 dismayed, to hear that therechild from the county who • The Britannia: £50. are around 900 children inneeds the charity’s care. Hertfordshire who have aIt’s exciting to be able to tell you that the Look out for Keech Hospice Care at the diagnosis that means they willfundraising is well under way! Hertford Food & Drink Festival from not reach adulthood.Fun and fundraising THE CHALLENGE Of these, 400 children will typically IS OUT THERE – need Keech Hospice Care’s services andOne of the first supporters to get behind BE PART OF THE support in any given year.Keech Hospice Care and its BraveHerts BRAVEHERTSAppeal is Area Manager Matt Cotter. In a APPEAL AND MAKE At the moment, the charity’s nurses canstunning feat of fitness, Matt has already A REALLY BIG only support up to 150 of these very sickcompleted: DIFFERENCE TO children. This means many children HERTFORDSHIRE’S across the county, along with their• St Neots Olympic Triathlon CHILDREN families, are not getting the care they• Edinburgh Half Marathon need at a time in their lives when they• Tour of Cambridge Gran Fondo need it the most. 80km cycle race Help us help more• Leigh-on-Sea swim event. Along with Fergus’ help, your fundraisingIf that weren’t enough, Matt is also taking will buy a larger team of specialists,part in four other events: including nurses, for Keech Hospice Care, which will be able to bring all of• Burnham Beaches Half Marathon the benefits of hospice care into the• Tour of Yorkshire 83-mile Cycle Sportif homes, schools and hospitals of every• Hertfordshire Standard Triathlon seriously ill child and their family in Hertfordshire who need it. Championships• Lake Coniston 5.25-mile swim. Fergus and Keech Hospice Care cannot do this alone. So the challenge is outSo far he has raised more than £1,600 for there – be part of the BraveHerts AppealKeech Hospice Care’s BraveHerts Appeal. and make a really big difference to Hertfordshire’s children.The team at the Millstream, Hitchin(pictured) has also been hard at it and Whatever you plan to do, Keech Hospiceheld a number of fundraising events Care and its brilliant team can help youincluding a Bank Holiday Family Fun Day every step of the way. Please contactand its First Birthday party. Caron Hooper at Keech Hospice Care on 01582 707941 or email: chooper@Millstream team members Danielle, Carly keech.org.uk or Daniella Robbins fromand Coral are gearing up to take on the McMullens on 01992 584911 or emailLondon to Brighton bike ride and have [email protected] smashed their fundraising target

17McMULLEN NEWS / SUMMER 2016 / CHARITY Clockwise from far left: the Anchor’s Walking Talking Girls; the Cricketers raise a toast to Her Majesty; and Beamfest gets under wayLET’S TALK FUNDRAISINGTHIS YEAR’S MOONWALK KICKS OFF A LOOK AT SOME AMAZING FUNDRAISING EFFORTS AT MACSn Back in May the Walking Talking Anchor Girls from the Clapham Common. There was now a smattering of supportersOld Anchor, Cheshunt joined 16,000 men and women at cheering us on as we neared the finish. However, as our finalClapham Common, south London to complete the 26-mile challenge, just in case we hadn’t done enough, we had to walkMoonWalk. After months of training, we were ready for the up a hill to cross the finishing line.challenge, writes Rosalind Newsum. Eight hours later and 26 miles later (27.2 according to Map My The walk was the culmination of a series of challenges, Walk) we completed MoonWalk London 2016 and have thethe first being our team name. We eventually came up with medals to prove it.the Walking Talking Anchor Girls – Walking (Michelle hadpreviously completed the walk); Talking (me, Rosalind – anyone The Walking Talking Anchor Girls raised £ 3,000 for Walk thewho knows me will understand); Anchor (Wendy Skinner, our Walk through sponsorship and fundraising activities at the OldManager and leader); and Girls (Hannah and Lainey as the Anchor. We would like to thank all our friends and families whoyounger team members). supported us throughout our training and the Walk. And an especially big thank you to those guests who kept our spirits The second challenge was trying to sync our phones with (levels) up after training, especially in vodka and brandy.the Map My Walk app – we finished each training session withdifferent miles and time tallies! To make it easier, we used the Queen’s 90th birthdayfurthest distance as the end of training. Cheating? Maybe? n Tim & Wendy O’Sullivan, General Managers at the Our third challenge was trying to keep warm. Training was Cricketers, Woodford Green celebrated the Queen’s 90thfrom January to the end of April, in possibly the coldest winter birthday with their guests in July. They held a barbecue,and spring we’ve ever had. It did not bode well for a midnight organised Nail Bar girls and a dance troupe plus a live band. Atwalk wearing a bra. And possibly the greatest challenge was one stage, the heavens opened – long to rain over us, indeed!decorating our bras whilst sampling Prosecco and wine. It’s not Undeterred, the locals all crowded inside and sang the rest ofeasy sewing when you can’t see the needle or sew! But then, I the day and night away, regularly toasting Her Majesty’s health.couldn’t do that before the Prosecco... About £300 was raised for Haven House Children’s Hospice. I had been nominated to chat for 26 miles and unfortunately, Beamfest 2016this was one challenge at which I failed miserably. Not even Icould maintain a conversation for that long! n The Old Beams, Milton Keynes, held a community fundraising day in July – Beamfest 2016 – which raised £3,000 The night was possibly one of the coldest for a Moon Walk for Cancer Research UK and Macmillan Cancer Support.(5oC), but at least it was dry. It was dark (obviously) but walking Scott Webber and Tracie Allen, General Managers at the Oldthrough the streets of London as the sun is coming up, is quite Beams, organised vocalists from 2pm until 6pm and then hadspectacular. We were just over the halfway point at this time Rock Bottom performing between 6pm and 8pm. And in a raffleand heading into Knightsbridge. Luckily for our bank balances, with prizes donated by local businesses, the top prize was athe shops weren’t open, although we did manage a spot of week in a five-star villa in Florida, right next to Disneyland.window shopping. Says Tracie: “We had massive support from our local guests The sun was shining down on us as we wearily walked back to

18McMULLEN NEWS / SUMMER 2016 / CHARITY Clockwise from top left: ecstasy at the Lord Kitchener; takings from the Coopers comedy night; Crown girls before the Pretty Muddy Run; MacFest gets started; fun day at the Orange Tree; and kids fun at the Rose and Crown, Wareand all of the entertainers and especially our team. n The Orange Tree, Hitchin raised £3,000 in a raffle for Aspire, We were much busier than we anticipated and the staff the charity for people who’ve suffered spinal cord injury.all ended up working split shifts. One of our guests, Joanna n The Sun, Hoddesdon has raised £550 by having a quiz nightFalconer, was an incredible help throughout the entire event, every week plus its Easter Raffle. And the fun day scheduledparticularly with the raffle prizes and stalls. The event really for 27 August, plus an 8km run that some of the team are takingpulled the community together and all our guests were part in, should add lots more to that sum.thrilled with the day.”n A Family Fun Day and charity event at the Lord Kitchener, n The Jolly Butchers, Enfield staged a charity event in JuneBarnet raised £1,700 for Macmillan Cancer Support and Great for Macmillan Cancer Support. Guests Hal Cruttenden, MikeOrmond Street, split evenly so £850 for each charity. Gunn and Bennett Arron hosted the event, which included a Michael Korrs watch donated by a local shop, and raised £2,700.n The Coopers Arms, Hitchin staged a comedy night in Julywhich raised £1,035.53 for the Cystic Fibrosis Trust. Another is n The Robin Hood & Little John near Welwyn, stagedplanned for October. MacFest in July, a live music and fun day with BBQ, face painting and bouncy castle and 10 bands playing throughoutn The Crown, Waltham Abbey has raised £1,411.63 since a sunny day and lovely evening. They raised nearly £5,000 forDecember for various charities. Says General Manager Sallie Macmillan Cancer Trust.Little: “My cleaner’s grandson passed away from the Myelindisease six years ago at the age of 12 and we’ve raised over n The Rose and Crown, Ware raised £2,813 for Sands, the£211 for it since the end of last year. neonatal charity, with a fun day in July organised by tenant Richard Stephens. “We’ve also raised £186 for Breast Cancer Care throughcollecting boxes and raffle. And my daughter Emma and n Menu Donations McMullen pubs and bars have raisedanother team member, Jess, did the 5km Pretty Muddy run in over £450 for charity Keech Hospice Care by making 25pFinsbury Park and raised over £485. We support this charity as donations for meals sold at McFayre pubs and the Angelsanother team member’s mum passed away from breast cancer between October 2015 and April 2016. Over that period, it gavelast July. And we’ve raised £469.63 for St Claire’s Hospice by 25p for 912 stir fry chicken and 116 vegetarian meals at McFayregetting people to drop contributions into a demi-john on the houses, and 396 goat’s cheese pizzas and 387 giant cookiebar and by selling Christmas reindeer badges. The Crown has starters at the Angels.supported this charity since I started with McMullen’s in 2000.”

19 McMULLEN NEWS / SUMMER 2016 / TAP ROOMSEVEN REASONS WHYBRITAIN LOVES THE PUB Ask anyone from Le Gavroche. should have done. But the another country what is However, we fun starts even before the quintessentially British, all know that in questions begin bellowing writes Macs Digital Mum’s absence, if through the distorted speakers, for in Marketing Executive you want a filling, my opinion the best part of a pub quiz is Doug MacDonald homely meal choosing the team name. Here are some (pictured), and without there’s nothing of my favourites and regular choices:fail you’ll get the same answers: fish ’n’ better than tucking • I can’t readchips; cuppa tea; the Queen; queuing; into beer-battered that outbut, most important, the pub. fish and chips with • Universally a pint of the golden ChallengedSo what is it about the pub that we love stuff on the side. • Quizzie Rascalso much, that makes it a holy place to We know you agree • In Seconda weary traveller, the rushing – last year alone we Place…businessman and every partying sold an incredible • I thought thisstudent up and down the country? 125,571 portions of was speed our lovely fish and dating…1. Scientifically, they make you happy chips! • E for Idiot • AgathaNew research from the University 4. The pub pet Quiztie.of Oxford has demonstrated thatindividuals who enjoy a pint down at You know that 7. There is always a reason to gotheir local are “significantly” happier, have feeling when you seea better satisfaction of life, more friends something so cute and friendly and Buzzfeed released an article that sumsand are even less likely to overindulge. I all you want to do is squeeze and hug up all the potential reasons why youmean, we could even believe that living it? There is a Filipino word for that very might need to venture down to the pub.near a pub cures anyone who’s down in feeling – “Gigil”. It’s that Gigil that makes It lists 103 – and they are pretty accurate,the dumps – but don’t hold us to that. a pub a proper pub, when the shaggiest, from “It’s my birthday” to “My football oldest, tamest dog is sat at the bar waiting team is playing” followed by “My football2. Strangest names utterly accepted for the next pair of hands to come along team won” or because “My football team and give his fur a proper tussle. Does lost”. Or the classic excuse of “no greatWe all know of a pub with a name that he belong to anyone? Who knows. story ever starts with ‘I was on my sofayou don’t think twice about, until one But we all love it. watching Come Dine With Me…’”.day you really consider it and realisethat no other building in the world could 5. Weird traditionsget away with being named after anypart of the Queen’s anatomy, be it arms, The pub has always been the home oflegs, head or nose. Here are some of our the strangest and oldest traditions, fromfavourites from our own little family: Morris Men to wassailing, and stinging• Robin Hood and Little John nettle eating to lawnmower races.• The Crocodile (in the middle of Nothing is more undeniably British than spending time with the rest of the town England?!) with a painted face in the pouring rain• Mops and Brooms and pint in hand.• And my personal favourite, the Long 6. Quiz Akabusi Arm & Short Arm. The pub quiz is an event like no other: a3. Food glorious food group of not so sober individuals racking their brains trying to remember whatThe phrase “pub grub” has changed over they were taught in one geography lessontime, from a term used to describe a back at school and realising maybe theymediocre but acceptable and oversized didn’t pay as much attention as theymeal to that gastro dish which is closerto something you would be served at

the olympic games were originally thought to of began STYLE: Bitter ABV: 3.8%around 776bc in olympia, greece, over 4,000 years after SEE LIGHT GOLDENthe first ever beer was brewed! the ancient greek SMELL FLORAL, GRASSYwriter sophocles believed the best diet consisted of TASTE REFRESHING, SMOOTHbread, meats, various types of vegetables and BITTERbeer, or ‘Zyphos’ as they called it. SWEETALL McMuLLen ALes Are AvAiLAbLe to buy onLine At McMuLLens.co.uk in either 18 Pint or 36 Pint beerboxes, incLuding cAses of bottLed beers.get the fuLL McMuLLen Picture on instAgrAM And twitter! foLLow us for uPdAtes, Pub And bAr hAPPenings, jobs And MAcs news