McMullen News on Tap - Winter Edition 2016

MARKETING — www.mcmullens.co.uk + New Managers and Tenants + BEER — OUR HEART & SOUL + Fundraising For Keech PB - 1

McMullen & Sons Limited 2016 has been a turbulent The development of Chadwell The Hertford Brewery year for many (think Brexit and Springs (previously a nine-hole golf 26 Old Cross Trump) but it has been another course and clubhouse) into a new Hertfordshire good one for McMullen’s. pub and family golf centre is under SG14 1RD way and we plan to open it next All three of our pub operating spring. It has been a complicated and [email protected] formats (managed, tenanted and pub challenging project for our in-house©Copyright 2016 McMullen & Sons Ltd. operating agreement) showed healthy property team, and I thank them growth. Our support departments all for their expertise and hard work. Facebook/mcmullens1827 performed well with good service to our pubs while controlling costs. The good performance in our @mcmullens1827 So another good team effort all round. managed houses has been a healthy mix of the previous year’s investments As I say every year, it is vital to our paying dividends (such as the long-term prosperity that we buy good Heron), current year investments new pub sites. It is, therefore, very meeting expectations (such as the satisfactory that during the year we Queen Victoria), consistent high have bought four pub sites for future performers doing even better (such trading. We are building up for the as the Bulls Head), new Managers future a healthy bank of pubs that will bringing renewed drive (such as come under management over the the Nags Head, Bishop’s Stortford) next few years when developed, or and smaller houses showing their when the existing leases expire. During potential (such as the Woolpack). 2017, we will open a new-build pub in Colchester and bring the White Swan There is no doubt that the next few Pimlico under our own management. years are going to be even more challenging for our industry than the Pub developments continued during 2016 with design and seating capacity “we are well placed being improved at Nag’s Head to provide good Covent Garden, Robin Hood, White quality facilities Swan in Pimlico, Cock o’ the North, and services to Duchess of Cambridge, Plough our guests” Crews Hill, North Star, Builders Arms and Peahen. Most of these sites were already performing well and we look forward to further growth.

CHAIRMAN Charles Brimstalks about how tostay ahead of thepack in the toughtimes AHEAD.last few years. We are facing significant costincreases such as business rates and utilitycosts while, at the same time, consumerconfidence is likely to be under pressure fromrising inflation and uncertainty over Brexit.However, our performance in recent years has putus in a good position to meet these challenges.And, as a family-owned business with a strongbalance sheet, we are able to take a long term view:our strategy of continuing investment in our pubsand people means that we are well placed to providegood quality facilities and services to our guests.Finally, our Finance Director John Lythgoe is retiring atthe end of this month after 16 years with the Company.I thank him for his contribution to the success of theCompany and wish him well in his retirement.I welcome his successor, Alex McMullen, who spentten years in the City as an accountant before workingwith EAT and Gourmet Burger Kitchen. Alex representsa continuing commitment by the family to the business.As well as thanking you all for your contribution toanother good year, I wish you and your families ahappy Christmas and a successful New Year.Charles BrimsChairman 3

6-15 people Our heart InnovationRead about our company and soul in heritageconference and the latestsuccesses of our As we roll into 2017 we’re The Brewery needs topassionate teams beginning our celebrations innovate, be flexible and of 190 years of brewing be fleet of foot but, at the16-19 managed RETAIL heritage, while buildings same time, we can’t deny and brands have flexed our history – to do so wouldWe take a look inside the newly with the winds of consumer be to insult the toil anddeveloped Mac’s houses expectation, what has passion of those before remained is our deep- us. So, part of our offer will20-23 the kitchen rooted commitment to continue to be the heritage brewing. Trends ebb and brands. We just need toTis the season for collaboration flow and tough economic do it better and with moreand comfort food times come and go but passion and structure. our brewing roots dive as23-26 Marketing deep as our wells into the We have a number of plans chalk aquifer from where for the coming year. Most areShowcasing the events of we have drawn our water small, and none in isolationAutumn / Winter ‘16 for nearly two centuries. will drive our volumes. Nonetheless, part of our27 tenants Customer tastes continue strategy is to celebrate our to evolve. Our challenge is Authentic Heritage brandsA peek at the entrepreneurial to meet the demand and – AK, Country and IPA.moves in our tenanted opportunities of the futurepub estate while being true to ourselves. First, we have to take time This is no dichotomy. Our to thank guests in pubs28-31 Charity business culture already that have loyally supported aspires to maintain positive these beers over the years.Find out what causes are traditional values, which Hence AK40, a schemeclose to our hearts often come with long- where the Brewery gives standing family influenced AK to customers in pubs businesses, while also that have sold over 40 striving to be progressive, barrels per annum. So far competent and competitive. it seems well received and This cultural aspiration just mutual goodwill enabled. needs to be lived in our The same arrangement Brewery and brands. exists for Country and IPA.

Building About our beersAK — Alive and Kicking.new loyalties The perfect Authentic Heritage brandSecond, we have to drive positive local ❄❄ Enjoyed by generations who have been loyal to its uniqueassociation and loyalty from new guests. The and rich history and befuddled by the origins of the initialsBrewery will be increasing its engagement in our ❄❄ Made by 1,200 breweries at the turn of the 20thprincipal trading areas; sponsoring community Century, now only 37 of those companies remainevents, providing raffle prizes for charitablefundraisers and engaging with the Company’s ❄❄ Traced back to 1833, just three years after Peter McMullen’scharity. We will also be giving our core trading 1827 bootleg brewery went legitimate in 1830areas a reason to recognise us as their localbrewery. We will celebrate our collective heritage ❄❄ Gold Medal winner in the Paris Exhibition of 1912by bringing the horse dray and steam lorry ❄❄ One of Roger Protz’s ‘300 beers to drink before you die’into use. We will be looking for innovative waysto bring the likes of AK to a younger market ❄❄ Survived eight recessions and three depressionswhile maintaining its 183-year heritage.Our efforts will be for nought unless we canre-energise our valued retailers, team membersand tenants alike, in their awareness andappreciation of our brewing history and beers.We will be looking to communicate in a mannermore suited to the 21st Century and takingadvantage of technology to help with this.There are many ways to ensure that we do notbecome a rootless pub chain, devoid of localand historical identity, and celebrating ourown authentic brewing heritage is one. If ourheart is our pubs, our soul is the Brewery. 4-5

~ 2016 ~ Team Member of the Year 2016: CELEBRATING THE BEST OF Diane Bird, Duchess of Cambridge THE BEST AT MCMULLEN This award recognises the passionOur regular celebration of and pride of our front of house Teamexcellence, the Annual McMullen Members, who go the extra mile everyawards, took place in Newmarket day to delight our guests. Whetheron 19th October. Nominees from you’re in a 100% wet-led business,across the business—behind or one that serves over 2,000 mainthe bar, in kitchens and front of meals a week, the qualities we lookhouse, as well as from among our for remain the same: commitment toManagers—competed in categories the guest, being a true team player,to recognise the hard work and and a true enjoyment in hospitality.passion they put into their careers. This year, 53 Team Members entered the award this year – and the standardThis year saw a focus on training and development with the introduction was so high on the day that we had toof the new Silver Award for Kitchens and Gold Award for Kitchen Managers. put 17 through to the final round whichIt’s been great to see Managers supporting our back of house teams. The recent was a mystery visit to their business.appointments of several Assistant Managers into their first General Manager Runner-up:positions also shows how encouraging excellence can help grow our business. Xanthe Bearman, Queen Victoria Joint third place: Sinead Thrussell, Jolly Postie and Holly Down, Nags Head, Bishop’s Stortford Finalists are pictured overleaf. Claire Johnston and Aaron Wood – Nags Head, Bishop’s Stortford Nominees in the Newcomer Award will have been appointed to their first General Management position recently, have run their business, and led their team professionally and competently; growing both the business and the people within it.Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awa

The People Awards recognises those General Managers who recruit, develop, train, coach and retain the most valuable asset for any business – our people. The winners within this category had all developed their team through the Silver and Gold Awards within their own business, had been identified as having a strong team or have helped there are with training needs.‘Tish and Chris Allen – Bulls Head – Managers of The Year 2016 Karen and The King’s Mead Steve Jordan (formerly from The Britannia) ‘Tish and Bulls Head Chris Allen Chieftain Dave Higgins Cricketers, Enfield Gerardo Jolly Farmers Guglielmucci Kingfisher Carolyn Jordan Andrea and Mops and Brooms Derek Middleton Nags Head, Thea and Brad Bishop’s Stortford Bradley North Star Claire Johnston Prince of Wales and Aaron Wood Red Lion James Lee Katy Muller Jamie TidballBulls HeadThe Award for Manager of the “W e’ve had a great team The Marketeer of the Year AwardYear recognises an outstanding in place for a long time, spotlights creative talent andperformance in all areas for this who all pull together recognises publicans whofinancial year and several previous to deliver consistency, communicate effectively throughyears. Nominees will have beaten service and standards — digital and traditional media.their own award winning figures and the key to our success.”run a role model business with an For 2016, more than any other awardoutstanding team and have contributed ‘Tish and Chris Allen, Bulls Head year, quality authentic personalisedto the success of their peer group content has been the primary driverand their business’ in some way.ards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual AwardPEOPLE — www.mcmullens.co.uk 6-7

in selecting a winner. It’s a tactic that Any General Manager entrusted The Service Award recognises thosecan always enhance what’s best with the operation of a developed General Managers who, with theirabout a pub or bar and ultimately site will have a proven record of high teams, deliver the highest levels ofengage current and future guests. achievement. However, opening a new consistent service for their guests or highly invested site is challenging as measured by our Mystery GuestOur winner, The Plough in Enfield, in the extreme. This award recognises programmes throughout the year.used frequent creative visuals, well those Managers and teams that Once again, all visits were duringthought out communications and have led a site through a successful peak shifts, and food sites infeel-good events including charity major development this year that particular were measured closely onfundraising to build a sense of has exceeded our expectations and their level of service offered at thecommunity. Their marketing didn’t those of our shareholders and that table. The Awards go to the top threejust help them become positive now operates as we would expect. performances for drinker and diner.ambassadors of the McMullen brand,it helped them grow sales too. Mystery Drinker ScoreThis award recognises the very Rosemary and Cock o’ the North 1st – Alison Jolly Butchers 99.4best performances in delivering our Stephen Shortle Barnes 99.1locally crafted cask ale to our guests Will Buck Nags Head, 98.9in perfect condition with confident, Ian Gill Covent Garden 2nd – Norman The Plough, 98.9knowledgeable teams. General Karen Roberts Plough, Enfield Lawrie Flamstead EndManagers must have had the highest Pauline and Robin Hoodcellar standards as measured by Grenville Park White Horse, 3rd – Sallie Crownthe Cellar Service team, fabulously Bourne End Littleconditioned beer as measured by theBeer Audit programme and have a 3rd – Wendy Old Anchorknowledgeable team, as measured Skinnerby our Mystery Guest programme. Mystery Diner Wendy Skinner, Old Anchor 1st – Dee Heron on 96.6 Annibal the Lake 96.5 95.4 2nd – Liam The Woolpack Piggott 3rd – Thea and Mops and Brad Bradley BroomsAwards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awa

The Business Growth Award This was another very closerecognises those Managers and their competition and a joint score meansteams that have made a material we have a competition first - a top 4.difference to McMullen’s success Each Kitchen Manager had equallythrough outstanding sales and complex challenges including aprofit with a long term view in mind. spice rack challenge where theyNominees in this award category had to identify 10 different spiceswill have outperformed their peer without tasting. Our winner isgroup and will have delivered sales Ritchy Folds from the Robin Hood.and profit growth and exceeded Since joining the company a shortbudget at Period 11 with consistently time ago Ritchy has impressedgreat operations, and people me, taking on a tight kitchen,development that we are all proud of. developing his team, delivering volume and getting involved at everyAngel Jolly Fisherman The first round was so close we opportunity. Great work, Ritchy!Black Bull The Kingfisher had a top seven in both categories Nags Head, of Chef of the Year and Kitchen For our Kitchens of the Year 2016,The Britannia Bishop’s Stortford Manager of the Year. Our finalists we measured performance over Old Anchor were put through their paces with the last twelve months. QualifyingBullfinch Old Beams fiendishly difficult tasks including criteria was 5 stars EHO ratingBulls Head blind tasting and a mystery box of then further measures in marginCricketers, Old Star ingredients. The judges were hugely performance, food audit scores, andEnfield impressed with the standard of food mystery diner food quality scores. The Plough, with one judge declaring “there Our winners were:Crown Flamstead End wasn’t a dish I wouldn’t pay for.” Top food-led Kitchen: Bulls Head Prince George Top wet-led kitchen: The Crown.Crusader Queens Head It was a closely fought contest with All the winners will be invited on ourDuchess only one point separating first place food inspiration trip somewhere inHeron on Sun from the field, but there can only be Europe. Read a full review in the nextthe Lake one winner. The Chef of the Year 2016 edition of McMullen’s News on Tap.Hopfields Woolpack is Kieran Quigley from The SalisburyJolly Farmers Arms Hotel. Congratulations, Kieran.“Get to know your Another record year of entries meantbusiness, what your we introduced a semi-final round tocustomers want, give us six finalists battling for theand the strengths crown in our Training Kitchen. I amof your team. Watch pleased to say the winner goes to athem grow and genuine good guy who was a greatachieve. The rest co-pilot on our trip to Brixham: Kieranwill follow.” Quigley. It’s the first time Kieran has entered our chef competitions Aaron Wood, Nags Head and he managed to win both. Bishop’s Stortfordards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual Awards  2016 Annual AwardPEOPLE — www.mcmullens.co.uk 8-9

We’ve had two Front of House Silver Award sign-offs so far in this training calendar with 11 Team Members completing the Award.Our training and development is all A huge well done to: Internal promotion continues to be ourabout to change – and we’re very strength. Many of our recent Generalexcited. Our new web-based training Left to right, Robyn Wase – Manager appointments all camesystem – the Learning Hub – launches Mops and Brooms, Alice Murray through our Silver and Gold Awardin January. It’s a one stop shop for – Baroosh, Marlow, Gregory programme. Could you be next?everything you need to guide you Hill – Baroosh, Chelmsford,throughout your career with McMullen. Isabelle Renault – Nags Head, We’ve also had great success with our Georgia Eldred – Vine Silver Award - Kitchen with one sign offNeed to complete your Bronze Left to right, Charley Brown - so far and another 25 all working towardsAward? Want to see the training Plough Cuffley, Rosie Miragliotta – their Award. It’s great to see that manycourses to match your role? Need Bulls Head, James Hill – Woolpack, of those signed off have also now beento know the latest company news? Georgina Chivers – Orange Tree, promoted to the role of Assistant Kitchen Christine Reed – Bulls Head, Manager, either within their own businessOr how to make a perfect cappuccino? Hayley Waugh – Prince George or into bigger businesses. Well done to:It’s all on the Learning Hub. Marc Anderson Coach and HorsesAnd alongside it you’ll find our new Tara McNamara Prince Georgecareer pathway – Macs Way. This Duane Jewell Sunwill show you where you are on your John Osborne Royal Oakcareer journey and what you need to Bartosz Duchess ofdo to progress into your next role. Koniecznyon CambridgeWe’ve been working with a leading e-learning company, CPL, for severalmonths to create something user-friendly and open to everyone.And, if you download our Learning Hubapp from the Apple Store or GooglePlay, you can access everythingon the Learning Hub on your smartphone or tablet. It will also show youthe latest pub rota, so you can use itto find out when you’re working. Theapp launches soon. We’ll let you knowgo-live dates for each pub or bar.

Pauline AND Grenville ParkThis winter, we say Pauline and Grenville Park have run the beautifulgoodbye to a few of our White Horse in Bourne End, near Berkhamsted, for thebest-loved colleagues. last eleven years, where John Chapman now takes over as Manager. The Parks created a very specialJohn Lythgoe atmosphere, recruiting the most friendly team members and serving the most delicious fish specials. And although Grenville and Pauline are saying goodbye, their two sons Daniell (Duchess of Cambridge in Windsor) and Jonathan Park (Plough, Cuffley) continue to run pubs for us, so their legacy will live on. Lesley and Henry MaasdorpAfter 16 years John Lythgoe, our Finance Director, is Meanwhile, after 18 years of service, Lesley and Henryretiring. John qualified as an accountant with Touche Ross Maasdorp have also announced their retirement. Over& Co and joined Macs in 2000 after a stint at Greenall’s that time they’ve successfully managed three McMullenand Inn Partnership. He has been instrumental in pubs: Ram Inn, The Queen Victoria and the Cooper Arms.developing the Company’s EPOS and financial reportingsystems, the latter in particular initially taking a huge During their time in the hospitality industry, they’veamount of time and dedication to get them into the shape seen many changes in the sector, including McMullen’sthey are in today. Also, as a trustee of the Company’s evolution into a very sophisticated company that stillpension funds, John has been active in ensuring the retains its family values and which is, Henry insists, “onefinancial health of them which so many retirees rely on. of the finest pub companies you could ever work for”.He leaves his successor, Alex McMullen, with a strongfinance team. We wish him, and his wife Yvonne, everygood health and happiness in a well-earned retirement.PEOPLE ——wwwwww.m.mccmmuullleennss.c.coo.u.ukk After 16 years John Lythgoe, our Finance Director, is retiring 10 - 11

Grade 5 Brewery Name: Regarding work life balanceMaintenance Operator can you let me know the Amanda Walden importance of this to you?“It’s an early start for me. Workbegins at 6. Every morning, I have Role: Work/life balance is hugely importantto start the boiler and make sure to me and it’s not always been easy.we’ve got the right water pressure Training and Recruitment Manager Working as a General Manager meansthroughout the working day. There working weekends and evenings, andare always other jobs to do through What have you done in the past? for a while I was immersed in workingthe day as well, milling, washing, hard and believing that working longworking with hocks and racks. I’ve worked in management for All Bar hours meant I was proving myselfI’ve been working for McMullen’s One in the West End before moving somehow. However I soon learnt thatfor a year now. Before that, I was an to McMullen’s to be Area Manager I do my job a whole lot better whenapprentice at an industrial laundry for Baroosh and central London. I’ve had time for myself fulfilling thecompany but I’m really glad I After that I worked for Mitchells and other things I also love in my life. Somemade the move here. It feels like a Butlers’ Nicholson’s brand and people believe that working lots offamily. There’s a great team spirit the Metropolitan Pub Co as Area hours equates to being successful. Iand a great boss (Chris Evans). and then Operations Manager. don’t agree. I think you should workI don’t mind hard work. In fact, hard but also work smart. In myI really enjoy making sure Favourite thing about McMullen? previous jobs I learnt to do this bythat everything we produce building a team of talented peopleis the best it can be.” The culture. We make decisions around me. If your team know what to based on the long term benefit do and can make their own decisions of the company and everyone your role as a leader becomes one genuinely wants us to succeed. of strategic planning and building We’re more people-focussed team capability. This then facilitates than any other company I’ve you to have time for yourself – in worked for which makes a huge turn making it easier to make good difference to the way of working. decisions when you are in work as you can see things much clearer. What do you enjoy doing in your personal life? …and do you feel that you have this currently? I’ve always loved the theatre, be that watching shows or taking part Yes. There are times when work is very in them. There’s something to be busy, for example a new opening, but said for suspending reality for a few I love it and don’t mind putting in the hours and watching a great piece of hours to do a good job. However, it’s theatre. I also like taking part myself, important afterwards to ensure you although in a very amateur context! get some downtime to Eating out also plays an important part recharge the batteries. in my personal life and my husband and I will always combine trying Tell us one fact that out a new restaurant if we go into your colleague may London to see a show. And I can’t get not know about you? through a winter without a trip to the mountains to snowboard. Not sure I once fainted in front how I’ll cope this year missing a trip of the Duke and as apparently it’s not the done thing to Duchess of York snowboard with a baby on the way!

Pamela Lynch, The Charlotte started with Macs part time Steve Bastow—Crocodile, Cheshunt at the Cricketers, Enfield in 2008, Coopers Arms, Hitchin while studying for a degree in EnglishPamela’s been part of the Macs family Literature and Spanish. Once she Steve is a Harlow boy and startedsince 2010 when she started as a finished she decided that the pub working for McMullen aged 18 behindsecond chef at the Sun in Hoddesdon. trade was for her and worked her the bar at the Travellers Friend. HeOriginally from Ireland. Pamela way through Macs’ management continued to work in the industry andloves spending time in the beautiful training. Once she completed her was a General Manager for Marston’sHertfordshire countryside taking Gold she moved over to Destination until he joined McMullen as an Arealeisurely cruises on her motorbike. Inns to work with Karen at the Robin Relief Manager for Mike Hawkins inShe completed Gold training in Hood. She also helped out with 2012. Steve and his partner BeckyJanuary 2016 while she was Assistant new openings helping the training have two children, Thomas andManager at the Bulls Head and says team. You might have known her Kayleigh. Thomas arrived just athat the training and experience she then as Charlotte Chadwick, but week before Steve’s appointmentreceived during her three years here after getting married in the summer, as General Manager of the Cooperswere a huge part of her success. the Plough is the next step in Arms in October 2016. New job, newNow she’s looking forward to her first Charlotte Salter’s very busy year. home and new arrival in one week? It’sChristmas as a pub Manager at the lucky Steve’s not afraid of hard work!Crocodile, Cheshunt where she’s Scott Rutterford-BYRNE,sure she’s inherited a great team The Vine, Waltham Cross Kati Bodor and Peter Toth,and sees great things for the future. Royal Oak, Chingford Scott started his pub industry careerCharlotte Salter, The in 2002 as a 16 year old runner in Kati and Peter moved to the UK aPlough, SEWARDSTONE Bar Pacific for Wessex Taverns. He’s decade ago from their native Hungary. worked off and on in hospitality They’ve been a couple for ten years ever since, in Newcastle for JD and, since 2012, professional partners Wetherspoon and several smaller too, working in the hospitality industry pub companies, then overseas as a for M&B, Fuller’s and Greene King. General Manager for TUI Group at They say that working for McMullen holiday destinations in the French Alps is “more than a pleasure”. They’ve and in Greece. Since then he’s worked found everyone that they’ve come his way up at the Red Lion and Angels across in the company to be kind, before beginning his role this October helpful and caring. “This company as General Manager at the Vine. make us believe that we matter and they make us feel at home,” theyPEOPLE — www.mcmullens.co.uk 12 - 13

add. “We have faith, courage and Matthieu liked that the route to Edyta McRae—Baroosh,passion to create something special.” General Manager was mapped out Bishop’s Stortford and the training is second to none.Neil Alexander— Matthieu has worked for Macs since Polish-born, Edyta worked in busyThe Volunteer, being appointed Assistant Manager venues in New York and London.Waltham Abbey at Three Horseshoes, where he After 12 years as a Manager in the completed his Gold training during capital, she’s now decided to switchReaching a ten year anniversary with an 18-month stint. After a brief spell the crowds and noises for traditionMcMullen’s, Neil will be promoted working as an Assistant Manager to and stability, moving to a more family-from Deputy Manager at the Heron his mum at the Queen Victoria, he’s orientated company in McMullen.on The Lake, where he has done an been promoted to the role of General With her broad past experience,excellent job, to General Manager Manager at Baroosh in Chelmsford. she’s aiming for an Operationsof The Volunteer. Neil began his position in the next five years.McMullen career as a team member Ryan Murphy—at the Plough, Sewardstone, helped Baroosh, Hertford Ian Bates—Longwith the opening of the Nags Arm Short ArmHead, Bishop’s Stortford and after Ryan left a monotonous job in privatecompleting his Gold training, held equity to join McMullen’s in the team Ian started off as a bar team memberthe Quays before the pub was that opened the Nags Head, Bishop’s at The Shark, Harlow, in 2007 withdeveloped. Neil then worked in one Stortford in 2010. He worked at his journey taking him to the Heraldof the top covers and food sales Baroosh in both Bishop’s Stortford in Harlow, where he completed hisbusinesses in the company. and Cambridge, before moving to Silver in 2010. He then moved to the Nags Head, Covent Garden. the Hare in 2012 and completed hisMatthieu Dubois— Ryan was appointed General Gold in 2014. Ian describes himselfBaroosh, Chelmsford Manager of Hollybush in Loughton as a happy go lucky type of person, in January 2014, enjoying two and who enjoys touring Europe, theFor Matthieu, McMullen’s is a real a half years there for Mike Hawkins gym, rugby and going to gigs. Hefamily business – his mum Julia is before successfully applying for loves to relax with his family andManager at the Queen Victoria in the General Manager’s position at believes life is there to be enjoyed.Theydon Bois. So he knew a fair bit Baroosh, Hertford. Outside work,about the company before he joined, Ryan enjoys following Tottenhamand wanted to work with us because Hotspur around Europe andof the potential for progression. putting his degree into use with some creative writing and prose.

Alex McMullen: Finance director 14 - 15Alex McMullen takes up the post as Finance Director when John Lythgoe retiresat the end of the year. A qualified accountant, Alex brings a wealth of experiencewith him, after working at PricewaterhouseCoopers, EAT and GBK.As part of the McMullen family, Alex was brought up with the Brewery around him.He worked across the business during school holidays and has always beenencouraged to get involved. His early remit as Finance Director is to really get underthe skin of the business and appreciate the current situation they’re in. Then he’ll usehis experience to address areas that can help the business continue to move forward.With just a few weeks under his belt, Alex is already feeling right at homeand he’s relishing the change of lifestyle since his move from London.He’s also grateful to be working somewhere with a real sense ofcommunity with loyalty being shown by everyone in the business.Away from work, Alex enjoys travelling and rugby, althoughat the moment he’s watching more than he plays. But it’scurrently his 11-month-old son, Orlando, who takes upmost of his time at home. “Being a dad is an amazingexperience that I can’t put into words,” Alex says.Neil Meiners: Head ofAudit and ComplianceOur new Head of Audit and Compliance, Neil Meinersbrings years of industry experience and a positive spiritto his new role. Until his move in October, Neil worked forMitchells & Butlers as an Operational Practice Manager.His new position replaces our previous StocktakingManager role and will allow Neil to help shape our businessto streamline our processes, saving us time and money.From the outside, Neil’s always seen McMullen as a well-respected brewery that really takes care of its people – andhis initial impressions confirm his belief. “Everyone’s beenapproachable, warm and very friendly,” he says. Fromwhat he’s seen in the business so far, Neil’s also confidentthat we’re open to change. “I feel like I’ve been here longerthan I have. Coming here was like when you buy a house,you know you want it as soon as you get in,” he adds.mPEaOnPaLgEed—RwETwAwIL.m—cwmwuwll.mencsm.uclol.uenks.co.uk

Words by Aoife from HarrisonDesign,Interior DesignersThe Peahen, St Albansreopened in OctoberThe first mention of The Peahen is in 1480, and on theconstruction of London Road in the 18th Century it wasmerged with the adjoining pub, The Woolpack. Trading asa hotel, The Peahen was a vital stopping point on the waythrough to London for tourists and business folk. The originalwood building burnt down towards the end of the 19thCentury and was rebuilt in its current form as The PeahenHotel. In 1936 McMullen & Sons Ltd came into possessionof The Peahen and remain its proud custodians to this day.About our conversionThe new look Peahen offers guests a fresh, contemporary takeon this iconic St Albans pub while still retaining its heritage.The choice of seating areas and colour schemes lendsitself to an easy transition from morning to night. Thefront section is dedicated to casual dining and morningcoffee culture – a beautiful space to sit and relax whilepeople-watching through the mainly glazed shop front.As you travel towards the main vertical drinking areain the centre of the pub you are greeted by the strikingnew back bar. The garden-themed private dining area atthe rear connects the main body of the pub with a largebeer garden which has also received an overhaul.

Words by Kerry Walters,McMullen’s Interior DesignerNORTH STAR, WELWYNThis impressive building has had a full refurb, both insideand out. The inside has been redesigned to have adesignated drinking area, but of course you can still chooseto dine here. The interior was very bland and my intentionhere was to add some colour, through paint, fabric, tiles,wallpaper and artwork; the back bar is constructed fromold original gymnasium flooring! A function room has beencreated, which enables guests to book a private area fortheir special gatherings. The talking point here should bethe amazing local interest photographs taken by one ofthe Assistant Manager’s, Sophie Diab that I arranged to beprofessionally printed, framed and hung for all to admire. Mops & Brooms, BOREHAMWOOD I believe this has been the most noticeable change out of all the recent refurbishments by myself in the last few months. This family-orientated pub now has a new outdoor play area as well as being completely redesigned inside, with areas divided up by use of shelving and statement pieces of bric-a-brac. The artwork here was created by a fantastic company called Trading Spaces, who always work closely with me to source amazing images and generate fantastic and original display ideas, here we used old drawer fronts and cupboard doors! If you remember the ‘old look’ Mops & Brooms, be sure to visit as you will think you have stepped into a different pub! “T he new Mops & Brooms has delivered growth since opening, and the new outside area will reap its rewards in the spring with the extensive new children’s play area. With extra seating and a better drinking area, the Mops & Brooms is now more suitable for a wider range of guests. The feedback has been very positive from old and new guests alike.” Ed Bunnett – Area Managermanaged RETAIL—www.mcmullens.co.uk 16 - 17

The Builders Arms, POTTERS BARAlthough only a small scale rep and dec, this tired interiorsimply needed some TLC. I could immediately see thedifference that I could make here with a limited budget.The building interior was easy to work with and I usedthe existing features such as the lovely brickwork tobuild upon and create a warmer, more welcomingspace, with a new more feminine colour scheme.There is now extra dining space and a much improvedsoft seating area, for those who love to sit in front ofa roaring fire. The Builders Arms now even has it’sown resident skeleton… Go and check him out! “the new look creates a contemporary- feeling local pub. With its modern design, open fire and back-lit bar, our guests have something great to talk about. Matt and the team have welcomed new and old guests alike and seen a growth in sales.” Ed Bunnett – Area Manager

Jolly Butchers, ENFIELDIt’s worth a visit here to see the amazing transformationmade by using an impressive William Morris archivewallpaper. This keeps the lovely traditional feel that the JollyButchers has always had, but freshens and brightens upthe whole bar, giving it a completely new look. The newcarpet and curtains complete the traditional style, as doesthe refurbished furniture, updated back bar and over barpendant lighting. Don’t wait for summer to check out thenew exterior bench seating and sheltered seating area tothe rear, with exterior TVs to capture the best of sport. Royal Oak, CHINGFORD Because this was only a mini rep and dec it was a challenge to work with someone else’s existing strong design. I had to ensure that the new colours and fabrics sat comfortably alongside the carpet, curtains and lots of the fixed seating fabrics that were to remain. Although the change is not as dramatic here, if you haven’t previously visited I believe you will love the look and feel of this pub, from the moment you enter and see the existing bar that has been revamped. The extra bric-a-brac and artwork has created a more interesting interior and added to the existing lovely feel that the Royal Oak has. The exterior colours and signage have been revamped to highlight it as one of the 11 Chicken & Grill concept pubs. “It’s been 5 years since the last major development at The Royal Oak, converting to Chicken & Grill. The time had come to invest in re-decorating and giving the Chingford pub some TLC. The team and guests have been impressed by the new fabrics on the re-upholstered furniture, fresh back bar fittings and new floor coverings. Kati and Peter, the new Managers, are delighted and excited for the future. Kati said: ‘it’s lovely to have a pub so clean and fresh. We particularly love the new signage - it looks amazing from the road-side’” Matt Cotter – Area Managermanaged RETAIL—www.mcmullens.co.uk 18 - 19

DWEIVTEHLOLEPEMBERNOTOMKASN,AFGOEORDWhen it comes to Christmas menu development we make the samejoke every year: “Soup. Turkey. Christmas pud. Menu done.”Then we start looking in more detail trying to come up Cole’s didn’t disappoint us, working their magic andwith clever ways of being different from everyone else. bringing back the first sample of the Stronghart Christmas pudding. In fact, we ate so much at the tasting that it feltThis year, we met with Cole’s Puddings, the locally-based like that moment after your Christmas dinner where youtraditional pudding maker. Originally established as can’t move as you are so full. Although we were veryA J Cole in Essex in 1939, their business concentrates impressed, we wanted to make the pudding as good ason producing quality Christmas and ambient possible and asked Cole’s for a few tweaks, includingpuddings, using classic recipes made from the finest adding more beer, until the recipe was ready for production.ingredients and traditional manufacturing methods. We think the results are very special. Try ourOur big idea was to create a pudding using our very own very own Stronghart Christmas pudding atStronghart ale. It’s a big flavour often referred to as liquid your nearest participating Macs house.Christmas pudding, so it seemed like a match made inHeaven. Our first meeting was very positive and we leftleaving a barrel of Stronghart in their expert hands. THE KITCHEN—www.mcmullens.co.uk

Back in February 2012 Lee Brooks Warmerstraining and developmentintroduced the Chef’s Top Table Dinner. chef, vince handscombe,It’s a simple way to reward our kitchen picks his season’steams for doing an amazing job. favourites“All I had to do was come up with a I can hardly It only seems like yesterday I wasmenu, match each course with wine believe it’s donning the sunglasses and struttingor beer (Marcus Rann from Bibendum that time of my stuff in the sun. But I love this timeWine has been great for this), collate year already of year, sitting in a warm pub, in frontnominations from the Area Managers, of an open fire, sipping my favouriteorder different cook books as a reward Macs ale while deciding what seasonaland send out the invites! Fifteen dinners delights to order from the winter menu.later, these nights are going fromstrength to strength. We’ve increasedthe number of people from 12 to 16 andwith the support of the Ops team thedinners have been going down a storm.The Top Table Dinner is open toanyone who works in the kitchenfrom head chef to the most importantteam member of all the pot wash,part-time or full-time as long as youstand out from the crowd for theright reasons, your Manager willnominate you to your Area Manager.With three Top Tables to look forwardto next year and a small waitinglist, keep up the great work and Ihope to send you an invite soon.” 20 - 21

McFayre 2.4.1 Pub Menus BarooshMcFayre has really impressed me this The 2.4.1 menu can’t be beaten Baroosh has always been on thetime with some stunning additions to on value and the quality of the forefront when it comes to worldreally warm the cockles this winter. dishes will also be pretty hard to foods and this winter is no exception.Here’s a few of my favourites: match. We’ve added some popular If it’s not the combination of fantasticSalmon, king prawn and pea risotto flavour and taste combinations small plates which can be enjoyedin a creamy sauce topped with baby this time to last all year round. to share or the introduction of somespinach leaves and garlic bread. Halloumi and spiced couscous new world-class main dishes,A tender pork hock in a flavoursome salad with roasted aubergine, little Baroosh has always aspired to leadapple and cider sauce. Served gem lettuce, tomato, red onion, the way on today’s high streets.with seasonal vegetables cucumber and baby spinach. Here’s some dishes to look out for.and mashed potatoes, a realcombination for success. Peri peri half roast chicken served Smoked trout pâté made fromA slow-cooked confit of duck served with chips and coleslaw, our version whipping smoked trout fillets, doubleon a bed of roasted aubergine of the Portuguese favourite. cream and lemon juice served with acouscous and a redcurrant and orange Sweet potato, chickpea and generous portion of toasted bloomersauce. A new way to enjoy a classic. spinach curry, served with rice, and sunblushed tomato chutney.But my absolute favourite on this poppadom and mango chutney.menu has to be the buttermilk Tasty addition and vegan friendly. A leg of lamb steak marinated in olivechicken burger. Succulent buttermilk And for those with the bigger appetites oil and fresh rosemary, served withchicken goujons topped with out there, we have the fantastic a lemon and minted bulgur salad,melted Emmental cheese and a mixed grill. A 5oz rump. Chicken pomegranate, rocket leaves and aspicy Sriracha mayonnaise. A nice breast, Cumberland sausage curl, lemon and mint jus. The inspirationbit of spice to warm you up! and a 5oz gammon steak! Served for this dish came from Baroosh with chips, grilled tomato and peas! Marlow’s very own leading KitchenFor dessert, I have to mention the Amazing value on the 2.4.1 offer! Manager, Anna Kaczprzak, who“Best cheesecake in the world”. It’s If there’s any room left, our new presented a similar dish for her Kitchena bold statement I know but a lot of Belgian chocolate sponge pudding Gold Award. Everyone enjoyed it soresearch has gone into producing this with custard will be just the dessert to much, we had to put it on the menu.New York style baked cheesecake finish you off! Chocolatey goodness.and I feel it delivers! You will have My favourite on the new Baroosh menuto check it out for yourselves. has to be the Devon crab and prawn linguine. Infused with red chilli, garlic, olive oil, parsley, baby spinach and topped with rocket and Italian hard cheese. Simply a taste sensation! Now for dessert and we’ve taken on another all-time classic, the bread and butter pudding. This time we’ve given it a modern twist and used the sweet and buttery goodness from a brioche. Served with a vanilla custard, no better way to spend those winter days. THE KITCHEN — www.mcmullens.co.uk

Destination Inns Anyone who’s visited Hertford we invited Simon’s food truck Town’s new street food market to our Brewery Open Days.Seriously relaxed dining at its best. No knows it’s a great place to discoverDestination Inn will be without a roaring new taste sensations. But we The exclusive Stronghart beerfire, a fantastic selection of ales and didn’t know it would be a place to choux consists of beer pastry,stunning menu. This winter’s selection create them as well. That’s where diplomat cream made withwill not disappoint with new dishes Doug and Daniella (Mac’s beer nuts, beer caramel, beersuch as the king prawn and avocado Marketing Team) met Simon soaked pretzel crumb and cocoacocktail and the smoked Shropshire Northcott of Choux Stopper, a nibs. Absolutely heavenly!Applewood Cheddar, polenta and local choux patissier from Baldock,kale tart. But it’s the following dishes Hertfordshire this August tweeted Daniella Robbins, Marketingthat really stand out for me. @mcmullens1827 on market day Support Manager says “We’rePressed British pork belly, served and suggested McMullen’s beer and thrilled to collaborate on a totallywith roast carrots, gratin potatoes and choux pastry should become one. unique street food proposal withbraised red cabbage with a red wine Choux Stopper, introducing ourjus... it’s heritage cooking at its finest. After devouring a chocolate orange award-winning Stronghart ale to theRoast Gressingham duck breast choux bun it was clear that we world of choux pastry. This is a localwith buttered spinach, goat’s had to join forces. And with the partnership that showcases Simon’scheese potatoes, thyme, and Hertford Food & Drink festival endless creativity with our heritageparsley, all bought together fast approaching it became the beer, taking patisserie to the nextwith a delicious jus, perfect. opportunity to work together, level.” Visit chouxstopper.co.uk forBut it’s the desserts that have more information and enquiries.got me really excited!Belgian chocolate bavarois, on analmond sponge with a chocolateganache, toasted almonds,finished with dark chocolatesauce and a sprig of mint.Red Morello cherry and apple crumbleserved with a jug of vanilla custard,great way to finish a great meal.MARKETING—www.mcmullensM.cAoR.KuEkTING — www.mcmullens.co.uk 22 - 23

On 9th October the good people McMullen’s Brewery have been office and beyond to voice theirof Hertford got the opportunity to bringing the community together passion for hospitality and createsample a rare treat from the Hertford as part of Hertford’s Food & Drink everlasting memories, bringingBrewery. Head Brewer, Chris Evans, festival through a special series of the 'old' together with the 'new',had cask-conditioned a firkin of Macs days known as #MacsOpenDay, uncovering our history includingrenowned Stronghart for 36 months where everyone can eat, drink and our heritage dray horses andbefore presenting it for the Hertford have a good time. championing our future.Food and Drink Festival. This formerCAMRA Champion Beer was well This year we focused our effortsreceived, with one knowledgeable on fundraising for regional charitycritic noting that it was “a beautifully Keech Hospice Care and itscomplex beer that matures with BraveHerts appeal, surpassingage and was perfect for the day.” previous achievements andThe remaining Kil of this wonderful gathering a very proud total ofwinter ale will be presented at theManchester Beer Festival in January With #MacsOpenDay event, thealong with our other beers as part of emphasis is on supporting locala stand celebrating the Independent producers as well as McMullenFamily Brewers of Britain. pub suppliers in food and drink, from street food patisserie and locally produced jellies and jams £3,642.30 with the help from to smoked barbecue food, while sampling, ticket sales and festival- local businesses and vendors are goers’ humbling generosity. Daniella Robbins says: “Hertford’s given the opportunity to showcase Food & Drink festival has their work as well. Since 2013, established itself as the key the local community has grown foodie event in the county town to embrace this event with its of Hertfordshire. McMullen’s are brewery tours, tastings, foodie delighted to be one of the headline workshops, live music and family sponsors for a third year running, fun at McMullen’s Brewery. reflecting our ongoing commitment It’s a great moment for McMullen to supporting local organisations employees from pubs, head and grass roots initiatives that benefit the community.” Vendors included: Teapigs, UCC Coffee UK, Purely Clear Preserves, FreshDirect, ChouxStopper,LeafCafe, Riverside Garden Centre, Hertford Brew Club.

Well-feathered: New & drink. Popcorn Design and LiveRes part of the Zonal family worked closelyWebsite for The Peahen to integrate the newly launched online bookings system, instantlyWith the major investment to revamp improving the user experience byThe Peahen underway, its digital profile guaranteeing their visit in real-time.needed to be raised also, developinga website dedicated to its historical Since the reopening of this site, trafficinstitution and one that would be fully pursuing St Alban’s iconic pub onlinecompatible with mobile devices. has doubled. In November 2,803 of guests visited The Peahen (via newWe opted for a single page website dedicated website & corporate listing)as research shows that people vs 1,349 last year when only availableincreasingly prefer to scroll across on mcmullens.co.uk corporate site.the same page rather than clicking For 2017, established websites withinthrough multiple pages to find what the McMullen retail portfolio are duethey are looking for. In the instance of a renewal as they become the coreThe Peahen this works seamlessly. platform to securing custom with the full rollout of online reservations.More than ever guests research theirnext occassion on-the-go, booking atable being made the most prominentfunctionality followed by content towhet the appetite. Users can searchfor required information within onepage. By clicking on the website’smenu options, the user is automaticallytaken towards the area desired ie foodWarm Your Boots and Olde Time Ale – now known For the connoisseurs out there, as the award winning Stronghart. in the brewing process we, ofWith Bootwarmer! course, only use the whole leaf Bootwarmer is by far the most popular flower hops including; Progress,There are a number of reasons why of all the seasonals over the years. Bramling Cross and Fuggles.most people refer to the winter season It is rumoured the name came fromas ‘the most wonderful time of the year’; years ago when trainee Brewers had Bootwarmer will match to any wintera time for giving and receiving presents, to climb into the vessels to clean out dish, included puddings andfor getting together with friends and the cooled hops on a chilly winters cheese because of its rich fullfamily, and most importantly the return day. Their perk afterwards was to put flavour. Sunday roasts,of our winter seasonal ale, Bootwarmer. their feet up and warm them against curry dishes, stews the open fire in the Head Brewer’s and game pieA regular appearance has been office – hence the name Bootwarmer! and of coursemade from this full-bodied winter ale your classicsince 1995, warming the bellies and A dark ruby coloured and full- Christmas dinner.boots of any that grab themselves bodied winter ale full of richa pint from a Macs House around flavours (5.2% ABV). Delicatelythe Home Counties. Bootwarmer is balanced with subtle roasted andhowever one of a long line of popular chocolate aromas, finished with anstrong ales Macs has been producing exceptionally smooth and enrichingsince the 1850s. These include Mitre, aftertaste. 4 out of 5 for bitternessMcMullen’s Dark Beer, Brown Ale and 3.5 out of 5 for sweetness.MARKETING — www.mcmullens.co.uk 24 - 25

Cask Ale week this year landed community including ale between 22nd September to lovers young and old eager to 2nd October, a week where learn more about our brewing breweries and pubs all over process and heritage of the the country came together beers themselves. We heard to celebrate Britain’s national fantastic memories of sharing drink. It was the perfect time a pint with family and friends, to give attention to not only brews new and old and simply the popular beverage itself a lot of laughter. Will Buck, our but also to reward the drinkers very own in-house Cellar trainer of real ale. After all, we owe a and Pub Manager at the Nag’s lot to your role in keeping our Head Covent Garden joined, to pubs open for all to enjoy! share his knowledge alongside Doug MacDonald and This year we opened up the Daniella Robbins for the day. big brewery gates to the local community offering a free beer Parallel to the event, a sampling session on Saturday competition was running 1st October to new and old across the McMullen social ale drinkers alike. We wanted media pages for one lucky to celebrate some well-known winner to grab themselves a flagship beers of ours with Selection Pack which included you, as well as some you may four fine bottled McMullen not have heard of. On tap we ales as well as a branded hosted samples of our Country pint and half pint glass. The Bitter, Original IPA and AK as lucky winner was local ale well as our seasonal Flying enthusiast Bek Frith, pictured. Frog! A popular choice for many were the samples of our Many thanks to all that joined us great bottled beers; Hertford in celebrating Cask Ale Week Castle, No1 Pale Ale and the 2016. We’re already putting our award winning Stronghart. thinking caps on to make next year’s celebrations bigger and Our two-hour session saw better so watch this space. a brilliant turnout from the “w e owe a lot to your role in keeping our pubs open for all to enjoy!”Arun Manickam MARKETING — www.mcmullens.co.uk

Sadly, Daniel Tubbs has In the POAs – Alastair left The Steamer in Welwyn Bramley formerly of after doing an incredible Baroosh has left The White job revitalising the business Horse in Burnham Green to focus on a new career. to be replaced by John But we’re confident that and Franko who add the our new tenants, Nicole business to The Cowpers Lawrie and Jessy O’Donnell, and Bakers Arms with us. will keep the business on its upward trajectory. Arun Manickam has stepped up from being the head chef Ray and Lisa have also at The Stag in Chorleywood moved on from The to take over the business Greyhound in Bengeo from Emma and is already with the Rowley family showing some incredible (Robin Hood and Globe) sales figures year on year kindly babysitting the including a record breaking site into the New Year. Saturday and Sunday. If anyone wants an incredible roast dinner the 7-hour roasted Pork Lop Shoulder at the Dusty Miller (£70 for 4 people) is possibly one of the best roast dinners I have had for some time. My son as the 4th adult couldn’t quite finish the job.TENANTS — www.mcmullens.co.uk 26 - 27

5 FIGURE YEAR The Robin Hood and Little John on (£1,000). A true example of how a Rabley Heath raised a phenomenal pub can impact the community!The Cricketers, £12,400 this year for charity. TheWoodford Rowleys dedicated this year to four causes, hosting a series of events including the Rocking Robin for Albinism charity (£200); Macfest for Macmillan Cancer Support (£5,000); Party in the Paddock for Dance Aid (£6,200) and a spectacular Fireworks Night for Poppy Appeal event. They raised over £500 for Red Lion, Hatfield local charity Fleet Angels. For the month of November, Manager Saracen’s Head, Ware Jamie Tidball and Adam (the Assistant Manager) grew a moustache for theAt The Cricketers in Woodford, appeals Regulars and staff at the Saracen’s Movember Foundation, raising £200throughout the year for Haven House, Head, Ware had a great August Bank in funds for projects reducing theincluding June’s Queen’s birthday Holiday fun day, raising £450 for number of men dying prematurely,fundraising, have collectively raised Great Ormond Street Hospital. including prostate cancer andover £600. They also raised £320 for mental health. Good effort boys!Macmillan Nurses in September. The Woolpack, HertfordHeron on the Lake, Fleet Beating the burglarsThe staff at the Heron on the Lake A live music event at The Woolpack in Even heartless burglars couldn’twant to thank everyone who came June raised £700 for Isabel Hospice. stop staff and regulars at The Vine inalong to their winter wonderland With Liam and several of his team Waltham Cross raising hundreds of having a personal connection to the organisation, it was a great way to raise money for a cause close to home. CHARITY — www.mcmullens.co.uk

“FOR EACH BOX FILLED, WE WILL DONATE The Lifting Spirits Foundation£50 TO YOUR CHOSEN COMMUNITY PROJECT” and McMullen’s are coming together to raise money for local communities, ONE BRITVIC MIXER AT A TIME. Celebrating Britvic’s support of the local at the heart of the community, The Lifting Spirits Foundation is offering McMullen’s customers the chance to donate to the local project of their choice by simply dropping the lid of every Britvic Mixer they buy into the collection box.“The Britvic Lifting Spirits Foundation is all about good peopleand good will – doing something for others and doing the right thing.We will be raising money for Keech Hospice Care, a local initiativebased in Hertfordshire”Chloe Henderson, Assistant Manager at The Bull’s Headin Turnford, HertfordshirePlease check our website www.li ingspirits.co.uk for full terms and conditions. 28 - 29

pounds for a local budding sportsman. on our bar, but they were stolen in cake stall, kid’s toy lucky dip, guessThey’ve collected £885 for Harry a break-in last July. Undeterred, the the name of the teddy and guess theParker, a local boy whose treatment for team decided to hold a family fun sweets in the jar. Press coverage inhis condition cannot be supported by day on Bank Holiday Monday to get the Hertfordshire Mercury spreadthe NHS, to help him fulfil his dream of back Harry’s money – and more. the story across the area and madebecoming a professional footballer. sure everyone knew about Harry They arranged for a DJ to play in and how we were helping him.Previously, the pub were raising the garden, a ‘sponge the manager’money for Harry with collection boxes stand, guess the balloons in the car,The Sun, Hoddesdon Rugby Club players volunteered Chef Paul Barker, Danielle Fitzpatrick to be super heroes for the day, and Carly Brown (both Assistant brighten lives and ultimately engage Managers) of the Millstream, Hitchin with the local community – really a committed to the challenge for Keech fantastic achievement! Hospice Care, proudly completing a 54 mile cycle to Brighton on Spring/summer 11th September and collectively charity menu raising a brilliant £3,270 with Team Millstream over the summer.A £900 charity haul at The Sun, This year’s spring/summer charity Brewery £5,493Hoddesdon came from the regular menu offer saw over £750 raised forweekly quiz, Lewis and Tatiana’s Keech Hospice’s BraveHerts appeal, Chicken & Grill Pubs £8,848.62participation in the Hoddesdon 8k beating last year’s total of £450. WithRun and two special fundraising fundraising taking place in 11 pubs, Jolly Fisherman £26weekends with raffles and auctions. each special dish sold raised a total of 25p. Sales of 2,031 McMullen’s Total monies and in kind this yearCUFFLEY’S Mighty Burgers raised £507.75, whileCHRISTMAS MISSION customers tucked into 565 goat’s cheese pizzas and 450 giant cookies to collect another £253.75. Chicken & Grill Pubs include the Millstream £3,270; Sun £900; Jolly LONDON TO BRIGHTON Farmers £541.08; Nags Head Bishop’s Stortford £490; Britannia £352.34;Sophie Lois Assistant Manager at The Plough Cuffley £2,850; Prince GeorgePlough in Cuffley set herself a £225.20 and Red Lion £220.challenge in November and committedto Keech’s Christmas Present Brewery fundraised withCampaign, raising 133 presents with a series of Open Days, Baketotal worth of £2,600 for children and Sale and Hamper Raffle.families including specialist sensorytoys. To deliver the festive generosity To ensure your fundraising storyto the hospice, a handful of Cuffley’s is featured ensure all funds raised by your team are tracked and collected by Keech Hospice Care.

James Carboni, and the psychological challenge of The second swim was the hardest,Area Manager knowing you are getting back in. as the adrenaline had calmed down and the thought of getting back in“I did it! I swam a We were lined up to go on Wednesday the water, still cold and tired, was notrelay challenge 17th August, weather and tide enticing, though swimming in theacross the channel!” permitting and then, out of the blue, daylight was better. It was a beautiful an email came early Friday morning dawn, which became a little misty. WeAll six of us. Richard, Oliver, before, to ask if we could go at missed a tide, so ended up swimmingCharles, Stephen and Sam with 23:00. The stress was everywhere. on the spot and being draggedPaul, our team leader from Aspire, sideways for a couple of hours, so Ithe one with the knowledge and We set off at around 22:30 and sailed got to go in for a third time and hada great tea-maker. Thank you around the port to a beach half an the honour of being the one to land hour from the harbour. Richard was off on the beach, to be greeted by someAfter swimming to the Isle of Wight, first with a flashing torch on the back French holidaymakers, who gavelast year, for Aspire charity and for of his goggles and a glow light safety us shells. The other five were givenme, whatever could I do next? pinned onto the back of his costume. permission to jump off the boat and He had to jump into the sea, which was swim to land. Fourteen hours and fortyThe answer to that was, I signed around 18 degrees and swim ashore two minutes. I did not feel euphoriaup to a Channel relay challenge and clear his body of the water, before and have not yet, but it will come.last October and following an the official start at 23:07. There was ainterview last November to assess full moon which gave us some comfort. The three-hour boat ride back wasmy swimming and capability of fund celebrated with some croissantsraising I was accepted! I was then Handovers were not easy as you and champagne and some sleep.put in a team of individuals, who could not hear anyone. We relied On landing, we drove straight tolive in or around London and were on whistles and sign language. the pub, The White Horse, wheregiven the team name of the Eels. You had to jump off the back of the channel swimmers go and write boat, behind the current swimmer their names on the wall, which weThere were three weekends in Dover and then swim up and overtake, did, followed by a pint of ale, thoughfor training with your team in May, then the other swimmer would have unfortunately not a McMullen one.June and July, which were really to get on the back of the boat ashard, swimming in temperatures of quickly as possible, via a ladder. The Aspire goal was £1,750 per11 degrees and a night swim. The person though I set myself a £2,000cold was the biggest issue. Getting I even had the pleasure of being target and I am now over £2,500.in was, well, squeamish, getting out stung by jellyfish on my first swim So thank you to everyone whowas no different. We had to lay out between 2:07 and 3:07, being swimmer has donated. Between the 6 relayour clothes in order of putting on as three, based on speed. We could teams of 6, we should raise overyou cannot think straight and then the see the jellyfish as we watched £100,000 which is truly magnificent.trembling from the cold for hours after. each other, luckily missing the other swimmers. After my first swim, IWorking out how to warm up before watched the next swimmer, thenthe next cold swim is so difficult wearing numerous layers, crawled into a narrow bunk bed and slept. When I woke up, I could see Richard, number one swimmer. I had one and a half hours before my next swim. I often get asked about what I think about while I swim and the answer is mainly my stroke, my technique, then sometimes work issues. It is me time. I find it mentally therapeutic.Charity — www.mcmullens.co.uk 30 - 31

McMullen & SonS wiSh you a very Merry ChriStMaSMcManudllaenh&aPSPoy nnSewwiySehayrou a very Merry ChriStMaSBuaynbdeeraonhlainPePayt mncemwulyleenas.rco.ukBuy beer online at mcmullens.co.ukGet the full McMullen picture on Instagram and Twitter!Follow us For updates, pub and bar happenings, jobs and Macs news mcmullens1827 @mcmullens1827