MacsNews Winter 2015

“As well as thanking you all for your contribution to another good year, I wish you a happy Christmas” Charles Brims, page 3McMULLEN NEWS WINTER EDITION 2015MACS’ PRIZE PERFORMERSMANAGER OF THE YEAR DAN PARK PLUS MANY MORE WINNERSALSO IN THIS ISSUE PEOPLE MOVES FOOD FUNDRAISINGREFURBS HERTFORD FESTIVAL

CONTENTSWINTER 2015 84-7 AWARDSFull details of winners at this year’sAnnual Awards event at Newmarket8-9 MANAGED PUBSRefurbs for the Nag’s Head and the Cock o’ theNorth, and new managers at the Old Star10-11 PEOPLE AND TRAININGLatest staff moves, including Tom McMullen to jointMD, plus a bumper Silver sign-off season12 MACS’ OPEN DAYDaniella Robbins looks back on an exceptional Macsperformance at the Hertford Food & Drink Festival13 MANAGEMENT 10COMMENTHeydon Mizon gives his perspective onrecent developments in the business14-15 TENANTSThe Globe takes a new turn, plus insights into TheSilent Customer and the Cellar Service team16-17 FOODChefs Lee Brooks and Vince Handscombe get festive18-19 TAP ROOM 17Charity fundraising, Halloween horrors,prize-winning gardens and much moreMcMullen & 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 / WINTER 2015 / CHAIRMAN’S COMMENTWE HAVE GOOD REASONFOR CHRISTMAS CHEERCHARLES BRIMS RAISES A TOAST TO THE MACS TEAM THAT HAS MADE 2015 SUCH A GOOD YEARIt has been another good year for us and Ithank you all for your contribution.All three of our pub operating formats(managed, tenanted and pub operatingagreement) showed healthy growth. Andour support departments all performedwell, with good service to our pubs whilekeeping costs below the previous year. Soa good team effort all round.We bought one new pub during the year– the Lord Moon of the Mall – which isa prominent pub in Whitehall, London.It is currently on a lease to another puboperator but we will take it under ourown management in four years’ time.We opened one new pub – the Jolly “PEOPLE ARE of most of our pubs. Jamie Castle of thePostie in Royston – which we bought in IMPORTANT Cock o’ the North was a worthy winner2013 but which was also on a lease to THROUGHOUT THE of the Kitchen Manager of the Year 2015,another pub operator. The lease has now COMPANY AND WE particularly as he has progressed hisexpired and, after a major refurbishment, MADE SOME WELL career entirely within the company as awe re-opened it under our own DESERVED SENIOR school leaver 10 years ago.management in March. APPOINTMENTS” People are important throughoutAlso during the year, we re-opened three licensee, Dan Park, was deservedly the company and during the yearother pubs after major refurbishments awarded Manager of the Year 2015 at this we made some well deserved senior– the Saracen’s Head in Ware, the year’s awards presentation (for full details appointments. Tom McMullen is nowQueen Victoria in Theydon Bois and see overleaf). Joint Managing Director alongsidethe Millstream in Hitchin. Like the Jolly Peter Furness-Smith; Alison PenfoldPostie, they have all started well and are Food is an increasingly important part of has been promoted to Companyon track to deliver the increased profit our business: the dining experience (food Secretary; and Sandra Sheahan to Groupneeded to justify the expenditure. and drink) now accounts for more than HR Executive. I congratulate all three 60% of our sales. of these people.Acquisitions and refurbishments arealways exciting and give a boost to our As a result, professional kitchen As well as thanking you all for youroverall performance. But in many ways management is essential to the success contribution to another good year, I wishthe most satisfactory performances are you and your families a happy Christmasthose where good pubs continue to get and a successful new year.even better without major expenditure.We have several such pubs and, in all Charles Brimscases, the excellent performance is due Chairmanto the skills and energy of the licensee.A good example is the Duchess ofCambridge in Windsor, which continuesto go from strength to strength and whose

4McMULLEN NEWS / WINTER 2015 / AWARDSROLL CALL OF TALENTTHIS YEAR’S NEWMARKET AWARDS DAY PAID TRIBUTE TO THE MANY FACES OF MACS’ SUCCESSThe company’s Annual Awards event at Windsor, he’s had some major events to very well with guests, and he is reallyNewmarket was, as usual, the highlight work with, such as the Olympics in 2012, looking forward to beating last year’sof the year for all who attended. A great when the rowing took place just down the Christmas performance.day out and a celebration of excellence river at Eton, and the Queen’s Diamondthroughout McMullen, the Awards once Jubilee in 2013. To beat the trading figures Newcomer of the Yearagain highlighted just how many talented those events helped generate makespeople we have working for us – and what 2015’s performance very special indeed. Liam Piggott, General Manager at thegreat teams we have serving our guests. And just looking at the guide books and Woolpack, Hertford, took the Newcomer Trip Advisor shows how many people are of the Year Award. The Award is givenManager of the Year big fans of the Duchess. to someone who has been appointed to their first General ManagementDan Park of the Duchess of Cambridge Dan, who’s just turned 33, has been with position during the financial year andin Windsor is the Manager of the Year. McMullen 10 years, starting as a barman has run their business and led theirHe won the Award for turning in “an and progressing to Assistant Manager at team professionally and competently.outstanding performance in all areas for the White Horse, Bourne End, where his In addition, they will have grown thethis financial year and several previous parents Grenville and Pauline are the business and the people in it during whatyears”. And as well as beating his own Managers. He loves living in Windsor, and can be a very challenging time of learningimpressive figures from last year, Dan is very happy at the Duchess. The recent in everyone’s career.was adjudged to have run “a role model refurb, when new toilets were put in andbusiness with an outstanding team and the exterior decorated, has gone down Liam said he was “delighted andcontributed significantly to the success of thrilled” to win the accolade, and hehis peer group and the business”. “IT’S NICE TO thanked his “superb” team for helping SHARE THIS him throughout the year. He took over Said Dan: “I’m delighted to have won, AWARD WITH THE last December, after five months atbut it’s been a tremendous all-round team TEAM MEMBERS the Angels, Hitchin, where he’d beeneffort. They are a phenomenal group WHO’VE BEEN Assistant Manager.of people to work with, and they do a HERE WITH MEfantastic job, day in and day out. SINCE I STARTED An Enfield boy, with a degree in IN WINDSOR” Business Management from Imperial “It’s particularly nice to share this award Dan Park College, London, Liam started workingwith the team members who’ve been with Macs back in April 2009 at thehere with me since I started in Windsor at Plough, Crews Hill, as a part-time bar teamthe start of 2012 – my Assistant Manager member, while holding down a marketingSarah Boughton, Kitchen Manager Rafal job in London. He was then given aMatczak, Ola Stelmasiak, Wioleta Sowa, management training opportunity at theKatie Wilson and Diane Bird.” Bull in Broxbourne, where he spent two years and gained his Silver Award. Since Dan arrived at the Duchess in

5McMULLEN NEWS / WINTER 2015 / AWARDS Facing page (l-r): Manager of the Year Dan Park; Team Member of the Year Jazmin Gammon and Kitchen Manager of the Year Jamie Castle Left: Natalie Payton receives the Chef of the Year Award from Peter Furness-Smith and (above) Liam Piggott is named Newcomer of the Year Says Liam: “I was given my first full award changed in 2015 to recognise the studying, but she’s not ruled out a careerAssistant role at the Jolly Fisherman, outstanding contribution made from all at McMullen. “They’ve been so good toand spent a year under Mark Kretay’s of our team members, whether they work me and given me so much training, ittutorage. He invested a lot of time in me on the bar or floor. It recognises the hard would be a really good thing to do.”and I attained my Gold Award there. work of those who go out of their way, every day, to delight our guests.” Finalists “Then I was approached by Ed •  William Bailey, the Volunteer,Bunnett to move to the Angels after This year, 59 team members enteredthe refurbishment, which was a great and 12 made it to the final after showing Waltham Abbeyopportunity to develop myself further their ability to work in a team, give •  Rex Cole, the Hopfields, Hatfieldin a high-volume food site working with outstanding guest service and act •  Beth Fawthrop, the Jolly Farmers,Tracie Allen and Scott Webber. as a role model for those they work with. “Yet again the bar was raised, and Enfield “After that, I moved to the Woolpack, finalists should be hugely proud of their •  Jazmin Gammon, the Kingfisher onand have had a fantastic year. I look achievements,” said Amanda.forward to doing even better next year.” the Quay, Camberley Strangely, Jazmin didn’t enjoy her first •  Stacy Gilbert, the Nag’s Head, Bishop’sTeam Member of the Year few days with McMullen. “She had no confidence,” says her Manager, Andrea StortfordJazmin Gammon, a front-of-house Middleton. “But we persuaded her to keep •  Ashleigh Green, the Crusader, Roydonteam member at the Kingfisher on the going, and she very quickly blossomed.” •  Victoria Harding, the Shark, HarlowQuay, near Camberley, was named Team •  Sean Higgins, the Prince George,Member of the Year. In second place Jazmin recalls: “It’s strange looking backwas Pip Wills-Braddock from Baroosh at those first few days, but I’m so glad they Milton KeynesChelmsford and in third place Ashleigh had faith in me. Staying on was the best •  Ben Hutchinson, the Heron on theGreen from the Crusader, Roydon. decision I ever made. I love waitressing and really enjoy being part of the team, Lake, Fleet Jazmin won after successfully particularly helping newbies.” •  Robert Kenny, the Jolly Fisherman,completing the tasks at the London eventin the summer and scoring highly in a A graphic design student at nearby Stanstead Abbottsmystery visit. Amanda Walden, Training Farnborough College, Jazmin works part- •  Iona Smith, the Angels, Hitchinand Recruitment Manager, who was time at the Kingfisher during term time •  Pip Wills-Braddock, Baroosh,helped in the judging by Gary Boyes and full-time in holidays. She’s not sureand Will Buck, said: “The title of this what she wants to do when she’s finished Chelmsford. Marketeer of the Year This year’s winner of the Marketeer of the Year Award was the Nag’s Head, Bishop’s Stortford. Managers Claire Johnston and Aaron Wood won, said Marketing Manager Daniella Robbins, because

6McMULLEN NEWS / WINTER 2015 / AWARDSAbove: Kitchen Award for the Queens Arms,Barnet, and (right) Alison Barnes receives herMaster Cellarman Award from Fergus McMullen“they and their team have demonstrated “YET AGAIN THE •  Norman Lawrie, the Plough, Flamsteadcommitment to accomplishing marketing BAR WAS RAISED – End: 99.3%.criteria in all areas throughout the year”. FINALISTS SHOULD BE HUGELY Mystery Diner She added: “They’ve made top PROUD OF THEIR •  Kerry Hancock and Jeremy Bates, theefforts to maintain regular, good levels ACHIEVEMENTS”of communication with guests via Prince George, Milton Keynes: 95.1%Facebook, featuring good-quality visuals agenda too, and your social media efforts •  Will Buck, the Nag’s Head Coventand emojis to convey fun messages of demonstrate it, doing what McMullentempting food and an energised team as does best, giving back to the community.” Garden: 95%well as calendar topics of interest. A great •  Claire Johnston and Aaron Wood, theyear of communication between pub and Others shortlisted for this award were:guest has helped secure a year of strong •  The Cock o’ the North, Hatfield Nag’s Head, Bishop’s Stortford: 95%.business growth.” •  The Angels, Hitchin •  The Queen’s Head, Waltham Abbey People Awards Said Claire: “We’re thrilled to have •  Baroosh Bishop’s Stortfordwon. It’s all about understanding and •  The Cricketers, Enfield These awards recognise Generalconnecting with your guest. We’ve got •  The Harrier, Hatfield. Managers who recruit, develop, train andso many guests but also so much local retain the most valuable asset for anycompetition that we know we have to Service Awards business – people. They will have helpeddo it really well.” develop managers in their business or by These awards recognise General supporting central McMullen training: Daniella said the award, now in its third Managers that, with their teams, deliver •  Steve and Karen Jordan, the Britannia,year, “reflects the growing importance of the highest levels of consistent servicebeing proactive in communicating with for guests, as measured by our Mystery Marlowcurrent and future guests, online and Guest programmes through the year. All •  Tish and Chris Allen, the Bull’s Head,offline, sharing news, being accessible visits were in peak shifts and food sitesand contactable and generally driving were measured closely on table service. Turnfordsales. It recognises quality use of social The Awards go to the top performers for •  Gerardo Guglielmucci, the Cricketers,media, well executed marketing activity Mystery Drinker and Diner:and guest database management. Mystery Drinker Enfield •  Wendy and Tim O’Sullivan, the •  Mark Kretay, the Millstream, Hitchin “Our motto is ‘Passionate People, •  Will Buck, the Nag’s Head, Covent GardenQuality Product’ and this year more Cricketers, Woodford: 100% •  Jamie Tidball, the Red Lion, Hatfield.than ever, our teams have delivered •  Sallie Little, the Crown, Walthamthis message, through creative visuals, Development Awardswell-thought-out communications and Abbey: 99.6%feel-good events. A number have also •  Alison Barnes, the Jolly Butchers, These recognise Managers and teamssucceeded in creating content that that have led a site through a majorprovokes FOMO – fear of missing out – an Enfield: 99.3% development that has exceeded ouraspirational place to be for any business expectations and now operates in a waystriving for highly engaged guests. that aligns with our vision: •  Laura Jay, the Jolly Postie, Royston “Charity fundraising has been on the •  Mark Kretay, the Millstream, Hitchin •  Julia Dubois, the Queen Victoria, Theydon Bois •  Jamie Tidball, the Red Lion, Hatfield •  Carl Farmer, the Saracen’s Head, Ware.

7McMULLEN NEWS / WINTER 2015 / AWARDS Dan Wallace (above) is named Fish Chef of the Year and (left) Peter Furness-Smith gives the Marketeer Award to Claire Johnston and Aaron Wood of the Nag’s Head, Bishop’s Stortford, pictured alongside Marketing Manager Daniella RobbinsBusiness Growth Awards •  Ellie Casey, the Queen’s Head, Kitchen Manager Waltham Abbey of the YearThese awards recognise Managers andtheir teams that have made a material •  Jamie Betts, the Queen’s Arms, Jamie Castle from the Cock o’ thedifference to McMullen’s success through New Barnet North, Hatfield, is this year’s Kitchenoutstanding sales and profit: Manager of the Year.•  Julie Hek, the Angel, Waltham Abbey •  Kim Brown, the Wheatsheaf,•  Tish and Chris Allen, the Bull’s Waltham Abbey Food Development Manager Lee Brooks said: “I am really pleased for Head, Turnford •  Liam Piggott, the Woolpack, Hertford. Jamie. He has always got involved in•  Rosie and Steve Shortle, Cock o’ the all competitions and has grown into a Master Cellarman great chef. Jamie has a great future in North, Hatfield of the Year front of him and I know this will spur•  Sam Thomas, the Crocodile, Cheshunt him on to come back next year to•  Sallie Little, the Crown, Waltham Abbey Alison Barnes of the Jolly Butchers, defend his title.”•  Dan Park, the Duchess of Cambridge, Enfield won the Master Cellarman of the Year Award. Fish Chef of the Year Windsor•  Lisa Westwood, the Golden Griffin, Chef of the Year Dan Wallace of the Millstream, Hitchin, was named this year’s Fish Chef of the Hertford Natalie Payton, now Assistant Manager Year, retaining his title from last year –•  Jason Lockwood, the Hare, Harlow of the Prince of Wales, Cheshunt is this the first time this has been achieved.•  Diana Cox, the Harrier, Hatfield year’s Chef of the Year.•  Carolyn Jordan, the Jolly Farmers, There were a record number of entries The judges said: “The quality of food for this year’s award, and six finalists Enfield this year was significantly higher than were invited to the training kitchen to•  Mark Kretay and new GM John ever before. Natalie is a worthy winner battle it out. and while she is doing a great job front of Over-Shaw, the Jolly Fisherman, house we hope one day she will have a Top Kitchens of the Year Stanstead Abbotts kitchen of her own again.”•  Andrea and Derek Middleton, the •  Food-led winner: the Builder’s Arms, Kingfisher on the Quay, Camberley “THE QUALITY Potters Bar•  Paul Lawrence, the Lord Kitchener, OF FOOD THIS New Barnet YEAR WAS •  Wet-led winner: the Queen’s Arms,•  Will Buck, the Nag’s Head, Covent SIGNIFICANTLY New Barnet Garden HIGHER THAN•  Wendy Skinner, the Old Anchor, EVER BEFORE. This award assessed kitchens’ Cheshunt NATALIE IS A performances over the past 12 months.•  Cheryl Higgs and John Farley, WORTHY WINNER” Qualifying criteria were a five-star the Old Beams, Milton Keynes EHO rating plus sales growth, margin•  Ian Gill and Katie Golding on behalf performance, food audit scores and of the team, the Plough, Enfield mystery diner scores.•  Norman Lawrie, the Plough, Flamstead End The winning teams and top chefs•  Kerry Hancock and Jeremy Bates, are invited to join our food appreciation the Prince George, Milton Keynes trip in January, a review of which will follow in the next issue.

8 McMULLEN NEWS / WINTER 2015 / MANAGED PUBSNEW LOOKS, NEW LEADERSSPOTLIGHT ON TWO GREAT REFURBS, NEW MANAGERS AND A BUSY YEAR FOR THE ESTATES TEAMAt the Cock o’ the North in Hatfield, Locals havemanagers Rosie and Stephen Shortle given theare enjoying the benefits of a major new-look Cockrefurbishment, which closed the pub o’ the North afor three weeks in September before thumbs-upreopening in early October.As a result of the project, an extraroom has been created for diners andthe Destination Inns pub has beenredecorated inside and out.Reaction from guests has been veryfavourable, says Rosie, who’s been jointmanager at the Cock with Stephen formore than six years. “They’ve really lovedit, and have been very complimentaryabout all the changes.” ESTATES TEAM TRIUMPH AT THE NAG’S HEAD The run-up to Christmas is always a stressful time for the McMullen Estates team, as projects large and small must complete in time for the pubs and bars to make the most of the festive season. This year’s pre-Christmas programme has been particularly challenging for the small team, led by Estates Project Manager Robert Stimpson (pictured left), with five major developments and several rep and decs – a total investment in the region of £1m. “The most interesting but difficult project has been a six-week refurbishment and development of the Nag’s Head, Covent Garden, one of our most important sites,” says Robert. ”It’s proved to be one of the toughest projects I’ve managed in the 30 years since I joined McMullen. We’ve converted the first-floor offices into a 60-cover restaurant but had to build a 12m lift shaft through the pub from the basement kitchen, cutting through concrete floors half a metre thick. The pub continued to trade throughout the project apart from a single week’s closure in October, which we’ve never done before at the Nag’s Head. We

9McMULLEN NEWS / WINTER 2015 / MANAGED PUBS Karen Roberts (left), NEW MANAGERS AT THE OLD Manager of the Robin STAR, WORMLEY Hood in Botany Bay, Michael Kouvas and Petrula has just reopened Demetriou are the new Managers at the pub after an the Old Star, Wormley. They joined extensive makeover McMullen two months ago after managing a pub in Sudbury, Suffolk, owned by Petrula’s brother, and they have much hospitality experience.Meanwhile, the Robin Hood in the also been added to further enhance25-home hamlet of Botany Bay has the Destination pub’s appeal. Managerjust reopened after a very attractive Karen Roberts says the changes haverefurbishment that enlarged the kitchen been well received and Christmas andand created a conservatory overlooking new year promise to be all the busier for it.the massive garden at the back. Photographs of the new-look pub willNew furniture, new carpets, new colour be featured in the next issue ofschemes and a new logburner fire have McMullen News.had our team and a tenant Katie Grant, surveyor Dave King, Michael has been managing pubs andliving above – it was a project his brother Chris, a general bars for nearly 30 years, includingmanager’s nightmare. I counted handyman and designer some in Cyprus and more recently40 operatives of different trades and purchaser Kerry Walters the bar at Broxbourne Football Club,working in a small space at 7.30 one (pictured left). where he also managed the youthmorning in the week before completion, Says Robert: “Sam and Dave are battle- side. Petrula, who takes care of the Oldall needing decisions, with no storage hardened members of the team and Star’s accounts, has worked in bankingand nowhere to site a skip.” Kerry and Chris have been valuable and as a bookkeeper at London’s additions, saving the company a Dorchester Hotel. Robert says he’s very proud of his considerable amount of money.”team’s performance throughout the Kerry joined McMullen in late 2013 They’ve moved from Suffolk to beyear. “We are like the little elves that and has been involved in about 50 nearer Petrula’s family in Cheshunt,come out at night and make everything projects. She’s been working flat out on and they’ve been loyally supportedhappen but people only see the end the Nag’s Head as well as seeing through by many family members at eventsresults”. work at the White Horse, Bourne End, they’ve been running at the pub, and the Robin Hood, Botany Bay, which including their recent Halloween The Estates team is made up of head finished around the same time. “I’ve party (see page 18).office administrator and co-ordinator visited three sites a day,” she says.Sam Bartlett, new office assistant Kerry’s very excited about what the “We’ve been made to feel very team has done in the new upstairs welcome by the locals,” says Petrula. dining space at the Nag’s Head. “It’s very “We’re setting up a series of regular different to the bar downstairs – this is events such as karaoke, live bands modern British as opposed to traditional and backgammon to add to the poker British, and we’ve gone for some nights and televised football.” fantastic Liberty fabrics and wallpaper. It looks lovely.” The Old Star has no kitchen but Needless to say, the Nag’s Head’s new Petrula says they’ve bought a kitchen opened on time, and the guests microwave and are now serving a love the new look. range of burgers, nachos and pies. Now it’s on to several exciting projects we have in the pipeline for next year.

10McMULLEN NEWS / WINTER 2015 / PEOPLEALSO NEW IN THE JOB TOM STEPS UP AS JOINT MDl Henry Shingler joins teamBaroosh as General Manager following Tom McMullen has become Jointstints in independent hotels, Ha Managing Director, joining PeterHa bars and All Bar One. Taking Furness-Smith, who has held the roleover our site at Bishop’s Stortford, since 2003.Henry is relishing the challenge ofbeing back in bars after a few years Following a career as a corporate taxworking in hotels. Having missed the solicitor in the City, Tom gained an MBAcamaraderie and excitement of the at Imperial College, London, beforehigh street, he has barely taken breath, joining the company in 2010. Since thenthrowing himself in at the sharp end, he has held a number of roles acrossand is loving every minute running the company and was appointed toone of our most high profile sites. the Board in 2013, together with Retail Director Heydon Mizon.l Kirsty Brownhas joined Macs The founding family has always been management team, with a healthy mix ofas Marketing strongly involved in running the family and independent directors.”Assistant, working company and is currently representedwith Marketing by two of the seven Executive Directors Peter Furness-Smith said: “I’ve enjoyedManager Daniella on the Board. In addition to Tom, Fergus working closely with Tom, who hasRobbins. Kirsty McMullen is the executive director with brought a refreshing perspective to thehas four and a half responsibility for production and sales. opportunities facing our industry. Heyears’ marketing has demonstrated good leadership and Iexperience, gained at local Chairman Charles Brims said: “Tom has look forward to working with him as wecompanies, having completed made an excellent contribution to the implement our long-term strategy.”a degree in psychology and company’s success. I congratulate himphotography at the University of on this appointment. We have a strongRoehampton. She’s also spent time inthe hospitality business, working in MORE SENIOR MOVESthe Sky box at Chelsea Football Clubduring her student days. There have been two other senior promotions – Alison Penfold as Company Secretary, becoming She’s been a fan of McMullen pubs a Board member, and Sandra Sheahan as Groupfor a long time and is really enjoying HR Executive, joining the Executive Committee.her first months with the company.“Daniella has been showing me the Chairman Charles Brims said: “I congratulate themropes. It’s been great going round the both on their well-deserved promotions, which arepubs, meeting people and learning in addition to their existing roles.”about the business. I’ve had lotsof happy times in McMullen pubs Alison Penfold (top right), a qualified accountant,around my home town and I’m sure I’ll joined McMullen in 2001 as Financial Controller,have many more in the future.” qualifying later as chartered tax accountant. Away from work, she keeps a small flock of chickens and six llamas to l Katie Grant has guard them from marauding foxes. recently joined the Estates Department as Sandra Sheahan (bottom right) joined McMullen as Estates and Tenancy a secretary in 1982, and after a period away to raise her Administrator. A Hertford family, she became Commercial Assistant in 1999 and girl, Katie was previously Administration Support Manager in 2002. “I’ve liked it here an account manager from day one,” she says. Despite her new duties, Sandra will continue to mastermind the company’s Awards day. “I don’t with a local financial think they can get anyone else to do it,” she jokes. services company. When not working, she likes to visitthe Woolpack and Dog and Whistle,her two favourite McMullen pubs.

11 McMULLEN NEWS / WINTER 2015 / TRAINING Sign-offs for the Silver Award – Kitchen (left) and for the Silver – Front of House AwardSILVER AWARD – FRONT OF HOUSE (far left), and Gold trainees at work (above)The training year got off to a flying startwith 15 team members signed off on CONGRATULATIONS!their Silver Award in October. It’s greatto see such a strong cohort of peoplecompleting their Award and taking thenext step in their management careers. A QUICK ROUND-UP OF RECENT TRAINING ACCOMPLISHMENTSWell done to (pictured above, l-r):• Ben Eden, the Britannia, Marlow All passed with flying colours and we place and once you are scoring over 95%,• Callum Mitchell, the Saracen’s Head, already have another 12 working on the you will be nominated for the Manager inWare Award. Well done to (pictured above, l-r): Training programme. If you are looking• Mathieu Dubois, the Three Horseshoes, • Jamie Castle, Cock o’ the North, Hatfield to progress to Assistant Manager, pleaseHooks Cross • Alex Gamardella, the Nag’s Head, speak to your General Manager today.• Iona Smith, the Woolpack, Hertford Covent Garden• Kenny Newey, the Woolpack, Hertford • Rebecca Memory, the Britannia, MACS CHAT!• Alison Ostacchini, the Crocodile, Marlow It’s great to see so many of you joining ourCheshunt • Darren Young, the Saracen’s Head, Ware internal Facebook group Macs Chat!. This• Lucie Hill, Baroosh Cambridge • Gina Landon, the Red Lion, Hatfield is here for all Retail employees to share• Isaac Dona Lopez, Baroosh Bishop’s • Daniel Evans, the Queen’s Arms, what’s happening at their pub or bar.Stortford New Barnet There have been some fabulous ideas –• Emily Davies, the Peahen, St Albans • Daniel Statham, the Angels, Hitchin, back-bar displays, Halloween events and• Lisa Quigley, the Plough, Cuffley and Terri Evans, the Coach & Horses, amazing food presented to spec. To sign• Francesca Heard, Baroosh Hertford Bishop’s Stortford. up, search for Macs Chat! in Facebook and• Ben Jackman, the Three Horseshoes, If you want to take part in the Silver request to join. If your name is differentHooks Cross Award – Kitchen, please speak to your on Facebook to the payroll, please email• Rex Cole, the Hopfields, Hatfield General Manager. [email protected] so• Katie Wilson, the Duchess of that she can approve your request.Cambridge, Windsor GOLD AWARD• Conrad Tice, Baroosh Staines. The new training calendar also heralds HIT TRAINING PARTNERSHIP the start of another set of Gold trainees Our work with HIT Training to encourageSILVER AWARD – KITCHEN undertaking their Manager in Training further education has led to 95 teamSeptember saw the first sign-off day of Programme. This involves three weeks members completing a qualificationthis new training scheme for our kitchen of off-job training covering leadership, with HIT for front and back of houseteams. Eight chefs have worked through business planning, P&L training and – everything from bar service, foodtheir in-house workbook covering stock health and safety. As we go to print, the production and professional cookery tocontrol, peak shift planning, expedite, candidates are awaiting the Gold Award team leadership and management. So ifworking front of house, food safety presentation in January. We will update you do not have a degree and would likeaudits and shift management. They you on their progress in the next issue. a formal qualification, let your Manageralso had to attend off-job training at the The Gold Award process is about to know and they will contact HIT for you.Training and Development Centre on change. From now on, if you want to Well done to Georgina Chivers of thegap management, national oven training, progress after the Silver Award, your Orange Tree, Hitchin, who completed herleadership, managing food safety and Manager will do a development review Diploma in Food and Beverage Service inadvanced kitchen skills. The final sign-off with you. If they think you are ready, you September, and to Jenna Pipe and Isabelday involved the costing and cook-off of will be sent a Gold Workbook to complete Church at the Millstream, Hitchin, whotwo dishes, plus a career development in-house over the next six to 12 months. completed their Diploma in Customerchat with one of the Area Managers. The Gold readiness checklist is still in Service in September and October.

12McMULLEN NEWS / WINTER 2015 / MARKETING FESTIVE ALE CHEESECAKE Lee Brooks, our Food Development Manager, has created the Ultimate Beer Cheesecake – using our beautifully spiced Stronghart bitter, also known as “liquid Christmas pudding”:FESTIVAL FUN • 1,200g full fat cream cheese • 3 free-range medium eggsDANIELLA ROBBINS RECALLS A FANTASTIC THREE DAYS AT THIS • 50g soft dark brown sugarYEAR’S HERTFORD FOOD & DRINK FESTIVAL • 100g caster sugar • 50g plain flour What a feel good event this was, our third about the craft of brewing from Head • 300ml McMullen Stronghart year at the Hertford Food & Drink Festival Brewer Chris Evans. And it wasn’t just • 500g digestive biscuits in October. It’s an event that McMullen, beer drinkers who enjoyed themselves • 150g salted butter a centuries-old member of the local – foodies were well looked after too as • 400g Confiture Du Lait or Dulce de community, is proud to sponsor and we our top chefs Lee Brooks and Vince put on a wonderful series of events that Handscombe served lunch and dinner Leche sauce showed the company at its best. from a pop-up Top Table restaurant. Crush the biscuits with a rolling pin. We threw open the Brewery gates Other Brewery events included a Melt butter in a sauce pan and pour on the Friday evening for a Night at the parade of McMullen Suffolk Punch Trust over biscuits, then press into a nine- Brewery – a beer and food pairing session horses; food and drink sampling with inch square cake tin until level. at which Fergus McMullen called on food Beer Bread London, Fever Tree Drinks, Place cream cheese, sugars, flour, spoon tasters and our entire range of ales. Purely Preserves and Joe & Seph’s eggs and 200ml Stronghart in a food Bombay Sapphire joined us to deliver gin Popcorn; a pop-up art gallery of Macs processor and mix well – do not over- masterclasses. And Tom McMullen took branding and advertising; a Yorkshire beat or the mixture will split. the stand at the Brewhouse Supper amid pudding masterclass; and pumpkin Pour mixture over the biscuit base and the brewery mash tun and vessels. carving for families. Live music on the leave for five minutes to self-level. Bake dray was coordinated by Ed Tattersall the cheesecake at 150°C. for about 30 Over Saturday and Sunday, more from local band Treehouse Party, and minutes. Allow to cool and leave in the than 220 locals took a brewery tour with family vibes from DJ Ray Domingo. fridge for at least four hours. Cut into 10 Fergus or Tom McMullen, and learned portions. Heat the remaining beer with And we worked with designer Guy toffee sauce – or top the cheesecakeBOOTWARMER Pittard on a tote bag to sell at our with homemade pecan brittle. Delish! merchandise stall, along with bottledOur guests can hardly wait for the festive beer selection boxes, pint glassware and Gavin Mansfield, Matt Cotter, pub teamseason because it’s a chance to enjoy charity chocolate beer cupcakes by Lee. members Peter from The Crusader, Scottthe Bootwarmer dark ale. It’s the most from the Red Lion, Jody from the Sun,popular of all our seasonals and our longest We thought it would be a stretch to Natalie from the Coach and Horses andrunning guest ale. With an ABV of 5.2%, organise a three-day event but we pulled finally Kirsty from Hertford RegionalBootwarmer’s beautifully balanced, full- it off magnificently, raising £2,343.62 for College and Tony, a local volunteer frombodied taste combines a white wine aroma health and well-being centre Future Hertford Theatre. One of my proudestwith the dark fruit of raisins or dates plus Living in Hertford. McMullen moments!chocolate and roasted malt. The story goesthat, back in history, the McMullen Head As the organiser, I know how much I owe to so many – Fergus and Tom Brewer was granted the perk of McMullen, head office family Chris Evans, a log fire in his office, where Jason Mitchell, Paul-Riton Haywood, Lee he’d warm his boots on cold Brooks, Vince Handscombe, Amanda days. What’s certain is that Walden, Sam Bartlett, Chris King, Kerry it’ll warm the cockles of your Walters, Heydon Mizon, Denise Hulls, heart, and maybe even your Angela Cato, Peter Wood, Kirsty Brown, boots too. James Carboni, John Himsworth,

13McMULLEN NEWS / WINTER 2015 / MANAGEMENT COMMENTSTRENGTH TO STRENGTHMy letter to Santa last year could not card and now provide it sooner, and With great sales come newhave included all the good things that we launched half-price team meals opportunities in the form of new pubstook place in 2015. I am incredibly proud throughout the business. and continued pub refurbishment.of what everyone has delivered during As you will read in this issue, we havethe year, including beating our own We saw 95 apprenticeships and seen several of our highest performingrecord performance of 2014. NVQs undertaken, hundreds of team pubs refurbished to keep them to the members going through the Training high standard that our guests and team Seeing the calibre of people at our Centre, 26 new Silver sign-offs and deserve. We have several large-scaleNewmarket Awards event reminds us 14 qualifying for our Gold Award. developments planned for 2016 andall how strong the team really is. And continue to look for great new pubs andseeing people that joined us as new We continue to ensure that every bars that we buy or build ourselves.team members now winning Awards as penny of tips given by our happy guestsManagers is a credit to them and in no is received by our team. In an industry Our new financial year began insmall way to McMullen’s continued focus where this is not the case generally, it is October and already we have seen moreon developing talent. a good example of how we like to work guests visiting than last year. I am very at Macs (see tips policy below). proud of the Macs team and our focus Our teams are everything, and during on looking after our guests.the year we continued to find ways toimprove how we reward them so they I know that you will make Christmascan continue to look after guests well. special and I hope that when the last person leaves and you finally get some We were able to pay to our managers time with your loved ones, you have aand teams more than £350,000 across fabulous time.various bonus schemes and incentivesin recognition of their staggering I hope I will see many of you onperformance. Dear to my heart is the Christmas Day before service, although Ifact that we paid £56,000 to our Kitchen promise to not knock quite so early thisManagers for their ever more important year… the joys of having young childrencontribution in delivering great food at home!experiences consistently well. And for2016 we have introduced even more Merry Christmas and thank you.incentives for our team members. Heydon Mizon, Retail Director We increased our team discountMCMULLEN’S TEAM TIPS POLICY ONLINE BOOKINGSFollowing recent press coverage relating to tip and service charge deductions, and the The Three Horseshoes, Hooksenquiries we have received, we are pleased to share our long-standing policy in the Cross, has been trialling a livebusinesses that we operate. Recent press reports have highlighted the practice of some online booking system that letsbusinesses retaining some or all of the “service charge” or “tips” paid by guests. It is not our guests book through its websiteplace to comment on these practices but we are transparent on our own policy. with ease. “It’s gone really well,” says Assistant ManagerMcMullen’s Retail Division allows our amazing teams to retain all their tips. Each site will Mathieu Dubois. “Just pick youragree if they wish to share tips between themselves, usually to reward the chefs for their desired date and party size andcontribution, but all tips remain with the team and none with the company. Where a tip is the system will allow you topaid via credit card transaction, the transaction fee levied by the bank is paid by McMullen’s book at any available time ofand no administrative charge of any kind is deducted from the tips. We have only one your choice – it’s that easy!”site that applies a modest service charge to large tables during the Christmas period and,again, that service charge in its entirety is passed to the team without any deductions or Manager Jacques Sade adds:administrative charge. “Our phone is often very busy, especially at this time of year,We are thankful to our teams’ excellent work and for the way they make our guests feel so this has been a great help forwelcome, and where that service is rewarded by grateful guests, the entirety of that tip is us and our guests. It’s a reallyreceived by the team. If you are interested in learning about our career opportunities, check good system, and not hard toout our current vacancies or contact Training & Development Manager Amanda Walden at use. About 10% of our [email protected] are now done online, and that’s bound to grow.”

14 McMULLEN NEWS / WINTER 2015 / TENANTSNEW TWISTAT THE GLOBETHE TENANTS AT THE GLOBE IN CODICOTE HAVE TAKEN ONA VERY DIFFERENT PROSPECT WITH THE ROBIN HOOD &LITTLE JOHN AT NEARBY RABLEY HEATHWe featured tenants Ella Rowley and “Yes, we’re keeping it in the family,”business partner Mike Chinner in the says Ella, who is just 20 years old.summer issue, when they and McMullen “My mum and dad had helped me andtransformed the Globe’s courtyard into Mike get started at the Globe – theyan attractive outside area. Now, they’ve were friends with the previous tenantmade an even bigger step and taken on and had invested in the pub.the neighbouring Robin Hood & LittleJohn to run as well. “As I wasn’t yet 18 when he left, my mum became the licensee until I was legallyElla and Mike are managing both, but old enough to take over. McMullen havethey’re not doing it alone. Ella’s mum anddad, Tim and Peta Rowley, handle theday-to-day running of the Robin Hood. Itis just a mile or so away but a completelydifferent type of pub – an affluent villagepub doing much of its trade in thesummer compared with the Globe’s all-year-round high-street appeal.Peta has been part of the pub trade formore than 20 years, working as a signwriter, and she and Tim have beenhelping Ella and Mike at the Globe sincethey took it on over two years ago.The Silent Customer makes her presence felt it later. It’s just what you don’t want in the hospitality business, and my job is toFor the past few years, McMullen tenants questionnaire – questions based on help McMullen licensees see what theirand POA operators have been receiving measuring performance against the best customers are experiencing but mightinvaluable feedback from a mystery in the industry that give a deep insight not be telling them.”shopping scheme. Initiated by Tenants into how well the pub is deliveringOperations Manager Gavin Mansfield, its customer offer. Janet analyses the Happily, and no doubt in part due tothe scheme is run by Janet Wood results and passes them back to Gavin, Janet’s feedback, McMullen tenants(pictured), whose company The Silent who shares it with the pub. and POAs have been doing a veryCustomer has been helping pubcos good job in keeping their guests happy.improve customer service since 2008. Says Janet: “I called my company The Tenants have been scoring 87% this Silent Customer because that’s a retail year, up 2% on last year, and POAs have Twice a year, a local phrase used to describe a customer who maintained a very creditable 90% – the recruited through has a poor experience but, instead of level of excellence when guests warmly Janet’s website complaining, then tells everyone about recommending the pub to their friends. visits a McMullen tenancy or So what are pub goers looking for, and POA, buys a why are McMullen pubs doing so well? drink and meal “What they’re most concerned about is and then fills receiving a warm welcome,” says Janet. in an in-depth “They want to be known and valued by the pub’s owner, and greeted by name.”

15McMULLEN NEWS / WINTER 2015 / TENANTS been very helpful since we started with them, so when they told us about the opportunity to run the Robin Hood & Little John, we thought it would be a great idea and put together a business plan. Gavin Mansfield liked the plan and here we are.” Ella believes there are many benefits in the two pubs being so close to each other. “Obviously we can easily keep a close eye on them, and swap staff over if necessary,” she says. “But despite being so close, they don’t compete with each other. It’s working out well.” Beyond that, she says, “they want cosy CELLAR SERVICE: QUALITY WHERE IT COUNTSand stylish décor – it doesn’t need to benewly refurbished but it has to look good Paul Riton Hayward and Jason Mitchell are the team who help make sureand create the right ambience. Then McMullen beer tastes as good in the pubs and bars as when it leaves the brewery.they want tasty food and good beer, The cellar service technicians workwhich they can learn something about if across the managed and tenantedthey ask behind the bar – provenance is estates, dealing with day-to-dayimportant for many people these days.” problems and carrying out the bi-annual cellar audits that ensure “Finally, the pub has to offer something everything is in tip-top workingfor everyone. If a wet-led pub doesn’t order. They also get involved inhave any food offer, it narrows down cellar training, a key part of theyour customer base so much. Even men Silver Training programme.who like a drink can feel guilty goingthere because their partners or friends Team manager Paul (pictureddon’t enjoy it as much.” top) has been with McMullen since 1986 and is retiring in 14 months. Janet enjoys working with Gavin. “He’s Jason joined in 2008 after workingso enthusiastic and passionate about as a contractor for Macs sincegetting the whole customer experience 2001. They work closely withright,” she says, “and that definitely rubs Sales and Production Directoroff on the operators.” Fergus McMullen and Head Brewer Chris Evans, and are both equally passionate about good beer. Says Paul: “The badge over the pub door should be the guarantee of good quality beer, and we like to make sure it always is.”

16McMULLEN NEWS / WINTER 2015 / FOODCHRISTMAS CHEERFood Development Manager Lee Brooks can think of onlyone thing at this time of year … As I write this, the orange sorbet with red berries, nights have champagne, mint. Then the got much main course was fillet of beef darker and the Wellington, fondant potato, mornings a lot lighter, green beans, buttered carrots,which can only mean one thing – it’sCHRISTMAAAAAAASSSSSSSS! I really love red wine and balsamic sauce.Christmas. It’s a good excuse to meet up with And to finish, raspberry tartfamily and friends, sit down with a big roast with rhubarb and custard icedinner, overindulge in rich puddings and maybe cream and raspberry coulis.enjoy a glass or two of McMullen’s ale. But whilewe are doing that, here are five little known facts about your All in all it was a thoroughly enjoyable event, andChristmas dinner: I would like to thank everyone who came to dine with us and a big thank you to all that helped serve and clean up1. While many of us take four to six hours preparing a afterwards. Christmas feast, it takes us just on average 30 minutes to polish off our Christmas dinner. Kitchen award winners Congratulations to all the kitchen winners at this year’s2. According to a study by the Food Network UK, cooking Newmarket Awards Day. Natalie Payton, now Assistant Christmas dinner is so tricky, it takes us 47 Christmasses to perfect it without any mishaps – just another reason Manager of the Prince why you should visit your local McMullen’s pub of Wales, Cheshunt, won Chef of the Year3. Mince pies date back to medieval times and possibly long (pictured at work left), before. They are the descendents of a huge pie baked on while Dan Wallace Christmas Eve containing chopped beef, suet, nuts, spices of the Millstream, and fruit, of which whole dried plums were an important Hitchin, was named constituent. Fish Chef of the Year for the second4. The majority of families (76%) around the UK will serve year running. Dan up a succulent roast turkey as the centrepiece of their is pictured below festive meal this Christmas. thoroughly enjoying his reward – a trip to Brixham fish market, a factory tour around Devon Crab, smoked salmon5. Last Christmas, the UK consumed about 10 million tasting at Severn & Wye smokery with a fish lunch and fly turkeys! fishing near the smokery, and a fantastic seafood dinner at a local restaurant in Brixham.Hertford Food Festival: pop-up restaurantIn October, the training kitchen was converted into apop-up restaurant for the weekend. Tickets sold out veryquickly with a few guests returning after last year’s dinner.Lunch was a sumptuous four-course meal of red pepperespresso with basil cream and beer bread, followed bybaked scallop in the shell with mushroom and parsleysauce. The main course was an amazing herb crusted rackof lamb, Dauphinoise potato, long-stem broccoli, redcurrantand juniper jus. And to finish, chocolate beer brownie wasserved using our very own Stronghart ale served withvanilla ice cream, macerated strawberries.Dinner was a fabulous five-course feast. It started withchargrilled asparagus, crispy breaded egg and hollandaisesauce, then a fish course of Severn and Wye smoked salmon,horseradish cream, micro herb salad, brown bread andbutter, A sorbet course followed to refresh the palate, a blood

17 McMULLEN NEWS / WINTER 2015 / FOODMY TOP WINTER WARMERSTRAINING AND DEVELOPMENT CHEF VINCE HANDSCOMBE PICKS HIS SEASON’S FAVOURITESIt’s time to light the log fires and enjoy broccoli, asparagus, baby onions and redsome winter warming dishes. And wine gravy – beef that will melt in yourwith our seasonal menu change, mouth, perfect for those cold days!there’s no better place than your localMcMullen’s. Here are a few of my McFAYREfavourite winter warmers from the We’ve added some popular flavour andnew menus. taste combinations with our new sharers. • Seafood sharer – battered cod chunks,BAROOSH Top to bottom:We’ve been busy cooking lots of Cod fillet; slow-braised beef and wasabi prawns, breaded squid rings,new dishes, including: the McFayre Deluxe Combo breaded prawns and salt and pepper• Scotch egg with piccalilli squid, served with garlic bread, sweet• Macaroni cheese with something sweet. Why not try the vanilla chilli mayonnaise and tartare sauce cheesecake or the peanut and caramel • Deluxe Combo – corn on the cob, Devonshire crab meat and slow tart? Delicious and gluten free. chicken wings, garlic bread, wasabi roasted tomatoes• Peppered chicken with slow roasted DESTINATION INNS prawns, tempura vegetables and tomatoes, flat mushroom, green • Pot roast chicken with smoked bacon, Cheddar mushrooms. peppercorn sauce Also a few new main meals to look out for• Baked aubergine with ratatouille, button onions, buttered mash, green that will warm the cockles: lemon and sultana cous cous, beans and red wine sauce • Beef Bourguignon with mashed tomato passata sauce • Award winning smoked Cumberland potato and seasonal vegetables• Tandoori chicken with jalfrezi sausage & mash, caramelised onions, • Sweet potato, chickpea and spinach sauce, mango chutney, gravy and crispy leeks curry served with rice, poppadum and coriander rice. • Beef short rib, BBQ sauce, apple slaw mango chutneyBut my favourites have to be from and chips • Roasted Mediterranean vegetablethe dessert section: • Korean style spicy aubergine & roast risotto with Gran Moravia hard cheese• Bramley apple pie with beetroot curry, chilli, coriander and and dressed rocket leaves. creamy vanilla custard long grain rice. And to finish with, a fantastic banoffee• Rhubarb and strawberry But my top favourite has to be slow- pie, a real favourite among the chefs at crumble with raspberry coulis and braised beef with buttered mash, carrots, the menu launch. vanilla custard. CHEFS’ TOP TABLE2.4.1 PUB MENUThe 2.4.1 menu has seen a massive The top table dinners have been a highlightchange this time, not only with new of my first year with McMullens – a great waydishes but a revamp in menu design, to treat our chefs. Even though it was a littlegiving it a fresh and up-to-date feel. There nerve-wracking to cook for 12 of our chefs, itare too many changes to mention so here was a privilege to create a five-course dinnerare a few of my real favourites: for those guys and girls who thoroughly• Beef and ale pie served with mushy deserved it. And a great way to try out some new recipes and products. peas and gravy• All day breakfast – hash browns, For appetiser, a great new product from the Severn and Wye smokery – orange and smoked sausage, beans, egg, grilled tarragon cured salmon – made a refreshing tomato and bread and butter way to start. A prosciutto and black pudding• Flat iron steak with chips, grilled scotch egg first course was followed by pan- tomato and peas roasted cod fillet on a bed of fresh ratatouille,• Mixed grill – steak, pork loin, lamb chop, then a beetroot brownie and homemade sausages, chips, grilled tomato and ice cream for dessert and a selection of peas. Not for the faint hearted. cheeses to finish. Nominations for next year’sAfter a filling main, there is no better attendance are coming in fast and I lookway to end your meal than with forward to cooking for you again soon.

18McMULLEN NEWS / WINTER 2015 / TAP ROOMEVERY PENNY COUNTSA ROUND-UP OF RECENT FUNDRAISING EFFORTS FROM MACS BARS AND PUBS AND THEIR GUESTS l Norman Lawrie, General Manager from l The Old Beams, Milton Keynes held a the Plough Flamstead End and Area charity evening for Meningitis Now which Manager Matt Cotter completed the four-day raised £157. General Managers John Farley Geneva to Nice cycle ride, raising £2,000 and Cheryl Higgs organised a pub quiz with for Macmillan. They’re hoping to keep up regular Mark McCarthy, who hosted the the great work by doing the Venice to Rome quiz. They offered a pint and a curry for £10 and the profit was Macmillan ride next year. donated to the charity. There was also a raffle and a celebrity appearance of the Wealdstone Raider, Gordon Hill himself.l The Lord Kitchener, Barnet raised£1,560 for Help the Heroes charity through l Congratulations to General Manager of Baroosh Cambridgea splashing VE Day event (right). Oliver Shinn on completing the New York marathon in aid of Macmillan cancer support. He raised £1,000.l Rob Ward (below) has organised numerous charity eventsat the Three Horseshoes, Hooks Cross in the 14 years he’s l The Old Anchor, Cheshunt raised £1,231worked there, many for cancer research. His latest event, which a few weeks ago with a men’s race night. Itraised £430 for Macmillan, was a McMullen coffee & cake takes to £4,000 the money General Managermorning at his home, attended by more than 400 people. He’d Wendy Skinner and her team have raised for prostate cancer research, breast cancer gathered many donations for raffle prizes research and other charities this year. by visiting small businesses in the area. The Three Horseshoes and the North Star, l Holding Manager Mark Welwyn were generous too, as were many Worley and his team at the friends. He’d particularly like to thank Vine, Waltham Cross held a his friend Wayne, Jacques Sade from the charity fun day on the August Three Horseshoes and his mum! Bank Holiday Monday and raised £1,500 for Greatl The Cock Inn, Harlow had a Ormond Street Hospital.Pink Lady event for breast cancer They really pushed the boat out with a whole series of eventsresearch in late October. General and fun activities, including face-painting, tarot card reading,Manager Helen King and her team bouncy castle and barbecue, cake sale and sweet stall.raised £650 for the charity.SCARILY GOOD TIMES AT HALLOWEENThe Nag’s Head, Bishop’s Stortford both the children and the adults. for adults. It went down very well,got into the Halloween spirit in a big There was some marvellous face with a great turnout of guests in someway for all the family (below). painting, a fancy dress competition, a amazing costumes.General Managers ClaireJohnston and Aaron pin the smile on the skeleton game The Old Town Bar (below left), andWood and their team and pumpkins everywhere. There Old Star, Wormley (below right), alsoorganised lots for was live music, a fancy dress made the most of the Halloween competition and a photo booth occasion.

19 McMULLEN NEWS / WINTER 2015 / TAP ROOMPUSHING THE BOAT OUTMcMullen pensioners hada marvellous day out inLondon in the summer, with atrip down the Thames. Therewas an excellent turnout,and much fun was had byall. Sales and ProductionDirector Fergus McMullenhosted, assisted by SamanthaBartlett and Hayley Brown.GARDENGLORIESThe Great Eastern Tavern, Hertford, is Top to bottom: Phillip Holzbauer, who has workedthis year’s winner of the Best Tenant’s first, second with McMullen as engineer for 14Garden Competition. Second was the years retired recently. Pictured at hisGeorge IV, Sawbridgeworth, and third and third prize leaving party (l-r) are Head Brewerthe Lion, Eastwick. winners Chris Evans, Phillip, Gary Cook and Sales and Production Director It’s the second time the Great Eastern Fergus McMullen.has won. Says tenant Tracy Green: “It’sdown to lots of hard work, particularly GAME FORby my husband Kevin (pictured). He’s A LAUGHa very keen gardener – he got all thehanging baskets going 12 years ago. We Macs launched theknow our fuschias and geraniums add #MyGameFaceso much to the appeal of the pub, and Challenge in Septembermany customers take cuttings.” with National Cask Ale Week at the start Tracy and Kevin and fellow tenant of the Rugby WorldJill Rose were awarded a £1,000 prize Cup. Entrants showed off theirby Sales and Production Director best “game faces” (with the help of aFergus McMullen. McMullen carnival cut-out) via email, on Facebook and Twitter, all using theSANDY OLD hashtag #MyGameFace.TOWN Keith Allen, a regular at theThe newly renamed Old Golden Griffin in Hertford, was theTown Bar (formerly the 2 Dry) lucky winner of two tickets to seehas been refurbished – and New Zealand beat South Africa atthe team celebrated with a Twickenham in one of the semi-beach party last bank holiday finals. A local window fitter, he wonweekend. As you can see, they the tickets in a fiercely contestedwent to quite some lengths to competition and was presented withget the right seaside vibe. them by Fergus McMullen over a pint of seasonal cask ale beer Hop and Glory. Sadly, England’s performance was not as glorious as Chris Evans’ beer.