News On Tap - Christmas 2018

+ RAISE A GLASS TO YOUR LOVABLE LOCAL! + Tale of the Century + Fun–loving fundraisers

SHIPSHAPE TO CHART ROCKY WATERS McMullen & Sons Limited CHARLES BRIMS ON A SUCCESSFUL 2018 The Hertford Brewery AND A NEW YEAR PACKED WITH POTENTIAL 26 Old Cross Hertfordshire In these uncertain times there existing and new guests. And, SG14 1RD is one certainty, provided we most importantly, we are fortunate continue to look after our guests to have great people working [email protected] and our teams, we will continue to with us.©Copyright 2018 McMullen & Sons Ltd. be successful. As well as thanking you, I wish you and your families a happy Facebook/mcmullens1827 We still don’t know how Brexit will Christmas and a successful turn out. This is worrying for our New Year. @mcmullens1827 guests who don’t know how it will affect their finances, and for our Charles Brims EU colleagues who don’t know Chairman how it will affect their futures. But we do know that McMullen’s is a strong company which has seen much success in recent years, and which has dealt well with challenges for over 190 years. Recently, we have opened some excellent new pubs and have made some good improvements to existing ones. We have launched some new beers, including the Rivertown range, which have proved popular with

\"we know thatMcMullen's is astrong company which has seenmuch success in recent years.\" 3

6-7 brewery RaiseALOGVLAABSLSETLOOCYAOLU!RWe recap on the hubbub of DOUG MacDONALD REVEALS THEactivity that’s been happening FIVE REASONS WHY BRITS AREbehind our brewery doors and PASSIONATE ABOUT PUBSlook forward to an excitingfew months to come!8-21 peopleFind out about the latestcareer progression withinMac's and meet thenewest additions to ourfamily-owned business.22-25 kitchenCelebrating some of thetalent that can be found inour Mac's kitchens. Plus,find out which dishes we'remost looking forward to fromthis year's festive menus!26-27 marketing Ask someone to name something quintessentially British. The chances are they’ll namecheck ‘fish andWe reflect on the success chips’, ‘a lovely cuppa’ and, of course, ‘queuing’.of our annual Mac's OpenDay and the McMullen But it’s the pub that raises the bar when itAwards 2018. comes to traditions that are brilliantly British.30-31 Charity So, what is it about the pub that puts the Great in Britain? Why is it a place ofRaise a glass to our top pilgrimage for the weary traveller, the busyfundraisers, taking on personal professional and the party-loving student?challenges and unitingguests for good causes.

1. Science says they make 5 Quiz Akabusi us happy! The pub quiz is an event like no other. The fun startsNew research from the University of Oxford even before the questions begin bellowing through thereveals that individuals who pop to the pub are distorted speakers. And the best part of a pub quiz?‘significantly’ happier, more satisfied with life, have Choosing the team name. Regular choices include:more friends and are less likely to overindulge. îî ‘I can’t read that out…’2. Making a name for themselves îî ‘Quizzie Rascal’We all know a pub with an eccentric title – but we don’toften think about it. If we really took time to ponder îî ‘In Second Place…’these nonsense names, we’d conclude that no otherbuilding in the world could call itself after a part of a îî “I Thought This Was Speed Dating…”Queen’s anatomy – her head, arms, or even nose. îî “E for Idiot”We have a few notable names of our own amongthe McMullen family. My favourites include: îî “Agatha Quiztie”îî Robin Hood and Little Johnîî The Crocodile (in the middle of England!)îî Mops and Broomsîî Long Arm & Short Arm3. The pub petYou know when you spot something so cute andfriendly that all you want to do is squeeze it? There’sa Filipino word for it: ‘gigil’. It’s that gigil that makes apub a ‘proper pub’. It’s when the shaggiest, oldest,tamest dog is sitting at the bar waiting for the nextpair of hands to give his fur a playful tussle. Does hebelong to anyone? Who knows. But we all love him.4. Curious traditionsThe pub has always been home to the strangestand oldest traditions, from Morris Men towassailing, stinging-nettle eating to lawnmowerracing. Nothing is more undeniably British thanspending time with the rest of the town, pint inhand, with a painted face in the pouring rain.THE BREWERY — www.mcmullens.co.uk 4–5

BREWERY HERTS ISNEWS WHERE THE HOME ISTASTE OF THINGS TO COME Hertford is home to a thriving band of homeIt’s been a big year for the brewery. We’ve been brewers, and we joined forces to brew adiversifying our range to reflect the evolving batch with Dan Keeley and the Brew Club.drinking habits and preferences of our guests. Using a very successful APA recipe byWe’ve purchased five new conditioning tanks to Brew Club member Ian Siviter, we scaled ithelp with this, producing over 30 different varieties up to our 570L microbrewery and brewedof beer this year. The next few months will show with 12 of the members, substituting somethe largest change for Rivertown, with a more slightly different ingredients to Ian’s original.modern taste profile than previous cask and kegproducts. Our kegged 5.6% Rivertown IPA will be The Citra-hopped American Pale Ale wasthe first to showcase this change, with a strong, enjoyed by all members. The beer was firstjuicy hop flavour, dry-hopping with Mosaic (USA) released at our Food and Drink Festivaland Rakau (NZ) for their tropical aroma and taste. in the McMullen Yard on 13 October. The Brew Club also brought along its ownWe will be continuing this change with next home brew batches to raise money foryear’s seasonal beers, aiming for hop forward Keech Hospice. The remaining 16 kegsAmerican-style ales. So, we’re riding the were evenly split between four local pubswave of craft beer but we’ve lost none of the – White Hart, Woolpack, Saracen’s Headconsistent quality of our heritage ales. Our (Ware) and The Old Cross Tavern.four core Mac’s products are standing strongand proud on bars across our estate. Feedback from the pubs has been almost entirely positive, and we’reOur new bottling line will soon be up and hoping this will be the first of manyrunning, allowing us to bottle whatever and brewing adventures together.whenever we like. As well as bottling our heritageales and new Rivertown beers, we’ll also bebottling an ever-changing range of craft beer.The microbrewery has also been busyproviding unique batches for individualpubs, particularly our London houses.Catering for the different needs of all theMac’s houses provides the brewery with achallenge we’re constantly striving to rise to.Jack Baron

\"The Brew Club Brews brought along Headlinesits own homebrew batches to raise In April, we released a beer called Special Daymoney for Keech for the Willow Foundation, which organises special days for very ill 16- to 40-year-olds. Hospice.\" Funds from each pint sold benefited the charity. The Welwyn 100km charity bike ride took place at the same time and all McMullen pubs on the route showcased the Special Day Ale to raise even more for this great cause. In late July, we brewed a beer with Go Move called Carriage Court. Named after the new housing developments on Hertford’s North Road – formerly the coachworks and showrooms of Henry McMullen – this Pale Ale was sold locally. To mark the 100th anniversary of the end of World War I, we brewed a stout called Victory. It was dedicated to James Marshall, a McMullen relative who died in battle in 1918. Four Irish Guards travelled to the brewery to brew the stout with us and thoroughly ‘sample’ our beer range.THE BREWERY — www.mcmullens.co.uk 6–7

CELEBRATINGSilver and GoldCONGRATULATIONSTO COLLEAGUES LANDING AWARDSThe Mac’s training team has AWGOALRDDSbeen nurturing our talentedcolleagues throughout 2018, Kitchenwith many of them picking upGold and Silver Awards as they ’’ Jay Bilton, Nags Head, Bishop’s Stortfordmake progress on the road to ’’ Stephen Boyd, Bulls Headrewarding careers. ’’ Daniel Evans, Queens Arms ’’ Paige Harmsworth, BullThe Silver Award programme takes our team ’’ Papp Saidy, Prince Georgemembers through a development scheme which ’’ Christine Traynor, Wheelwrightsbuilds on their practical skills both in-house and ’’ Daniel Wallace, Three Horseshoesthrough training courses. We’re proud that 33 of ourteam have landed a Front of House Silver Award final part of their Gold Award – and ten kitchenand seven have been awarded Kitchen Silver. managers and assistant kitchen managers have embarked on their Kitchen Gold Award adventure.The Gold Award builds the soft skills of our Get in touch with the training team if you’re lookingkitchen management teams, with a focus on to progress your career within McMullen’s.recruitment, leadership and coaching. Seven havecompleted their Kitchen Gold Award so far.Eleven assistant managers are completingtheir Managing in Training Programme – the

ASWILAVREDRS ’’ Emma Mazzucco, ’’ James Waldrum, Peahen Coach and Horses ’’ Hannah Lawn, Bootmaker FRONT OF ’’ Melissa Meyer, White HOUSE ’’ May Simpson, Hare ’’ Ellie Burton, White Hart, Hertford Hart, Hertford ’’ Luke Hickford, Jolly Butchers ’’ Amelia Diston, Vine ’’ Simon Rigby, Britannia ’’ Cheri Cable, Queens Head ’’ Sarah Matthews, Plough ’’ Brooke Reynolds, Crocodile ’’ Kirsty Whalley, Bulls Head Sewardstone ’’ Emma Matthews, Saracens Head ’’ Callum Walters, Bootmaker ’’ Emily Ellwood, White Swan ’’ Nicholas Hands, Peahen ’’ Natalie Coombs, Britannia ’’ Leslie Gamble, White ’’ Jade Belloguet, Jolly Farmers ’’ Jasmine Mills, Sun Hart South Mimms ’’ Daniel Cataliu, Nags ’’ Wioleta Wojcik, Duchess Head, Covent Garden of Cambridge ’’ Harry Tann, White Swan ’’ Georgia Thompson, Bulls Head ’’ Jacob Nicholls, Sun ’’ Timothy Cook, Crocodile ’’ Craig Freestone, Queen Victoria ’’ Kelly Dyos, Mops and Brooms ’’ Anthony Kitchen, Royal Oak ’’ Angela Griffin, Nags Head, ’’ Georgia Mills, Jolly Farmers Bishop’s Stortford ’’ Sophie Jeater, Kings MeadASWILAVREDRS Kitchen ’’ Ryan Fowler, Bull ’’ Florian Mandita, Nags ’’ Shane Franklin, Three Head, Covent Garden Horseshoes ’’ Nigel Orgles, Jolly Farmers ’’ Lauren Hume, Hare ’’ Katie Iliff, Bulls Head ’’ Benjamin Wallace, Three HorseshoesPEOPLE — www.mcmullens.co.uk 8–9

ENJOY OUTDOOR FUN AND FRESH AIR. CHADWELL SPRINGS HAS 48 ACRES OF GREEN SPACE WITH INCREDIBLE VIEWS ACROSS THE KING’S MEADS NATURE RESERVE AND SURROUNDING COUNTRYSIDE. CONVENIENTLY SITUATED RIGHT NEXT TO THE KING’S MEAD PUB. foot golfpar 3 coursePITCH & PUTTdriving rangeopen daily CHADWELL SPRINGS CALL 01920 896800 www.chadwellsprings.co.ukfrom 9am Hertford Rd, Ware SG12 9LE FAMILY GOLF CENTRE

BAROOSH 10 - 11BRING ITHOMEAn electrifying encounterbetween Baroosh Cambridgeand Bull-Fish wrapped up theannual McFifa competition.Fourteen footie teams fought to be crowned2018 champions, competing in round-robinplay-off matches to determine the quarterand semi-finalists. This fun event is organisedeach year as a ‘thank you’ to colleagues.Reigning champions Baroosh Cambridge faced thecombined might of Bull-Fish in a fast and furiousfinal. Baroosh Cambridge emerged 3-1 victors andlifted the trophy to complete back-to-back titles.TEAM GAMESOur Team Member of the Year competition keepsgetting bigger and better. This year’s theme wasbased on the classic board game, Monopoly. Eachteam had to visit locations on the Monopoly board,competing in mini challenges along the way. Althoughdemanding, this fun day is our chance to reward thoseteam members who go above and beyond every day.LONDON FUN ON ASSISTANTS’ DAYApril’s Assistants’ Day saw our assistant managersand team leaders participate in an interactivetreasure hunt in London with many excitingchallenges. Each team faced tough questions andembarked on crazy pursuits. Activities includedcreating the biggest public conga line. These tasksare the perfect way for teams to explore Londonsites, get to know each other, and have fun.PEOPLE — www.mcmullens.co.uk

THE HIT PARADECELEBRATING MAC'S PEOPLE LEARNING AS THEY EARNCongratulations to colleagues who completed qualifications overthe past year. Our collaboration with HIT Training lets our peoplelearn while they earn, which is great for them, and our business.Debbie Trundell, Salisbury Arms Hotel: Enhanced Hospitality Skills Short CourseFabio Crucitti, Nags Head: Functional Skills qualifications in English and MathematicsRoxanne Childs, Coach & Horses: Enhanced Hospitality Skills Short CourseEmily Smith, Coach & Horses: Enhanced Hospitality Skills Short CourseCarly Wilson, Salisbury Arms Hotel: NVQ Diploma in Food and Beverage ServiceLetitia Gaines, Hare, Harlow: NVQ Diploma in Food and Beverage ServiceSummer Boulton, Coach & Horses: Enhanced Hospitality Skills Short CourseVanessa Fox, Vine: NVQ Diploma in Food and Beverage ServiceNicola Mansfield, Hopfields: Enhanced Hospitality Skills Short CourseEduard Bodean, Baroosh, Bishop’s Stortford: Enhanced Hospitality Skills Short CourseRosie Luck, Baroosh, Bishop’s Stortford: NVQ Diploma in Hospitality Supervision and LeadershipDarryll Tarrant, Millstream: NVQ Diploma in Food and Beverage ServiceBogdan-George Cobanu, Heron on the Lake: Certificate in Licensed Hospitality SkillsLuke Woodall, Vine: NVQ Diploma in Food and Beverage ServiceMiles Thomas, Baroosh, Hertford: NVQ Diploma in Food and Beverage ServiceCristian Sebea, Baroosh, Bishop’s Stortford: NVQ Diploma in Hospitality Supervision and Leadership McMullen's offer apprenticeships from entry level to management. if you areinterested in an apprenticeship with mcmullen's , please contact the training team.

AINDTaHy E LIFE A DAY IN THE LIFE: JAMES HOLGATE CELLAR SERVICES TECHNICIAN The day begins between 7-8am – it all depends on the workload. We either meet on-site or in the office to plan forthcoming work. We average between 25-30 logged jobs each week. Then there are the installs and jobs called in directly from accounts. Jobs range from replacing a washer to gas leaks to cooler changes. With an ever-growing area to cover – from Milton Keynes to central London, Fleet to Sevenoaks, along with the new Biggleswade site – prioritising jobs is crucial. On top of our on-site roles, we find time to answer emails, surveys and ullage claims and order equipment. We’ll finish at around 5pm, but the phones are always on, and we often take out-of-hours and weekend calls. It’s all part of the service!PEOPLE — www.mcmullens.co.uk 12 – 13

TCalEe oNf theTURYTOM MCMULLEN REFLECTS ON APARTNERSHIP WITH FRENCH & JUPPSTHAT’S FLOURISHED FOR OVER 100 YEARSHertford was once a thriving malting listed flour maltings. It provides \"It’s fortunate tocentre. However, improvements accommodation for more than be located in a goodin rail and canal links during the 150 small local businesses, area on the Herts-industrial age meant London delivering a rental income tobecame less reliant on local support its main malting trade. Essex border forsupplies, leading to a decline sourcing qualityin demand for Hertford malt. It’s fortunate to be located in a local malting barley.\" good area on the Herts-EssexThankfully, five miles down the border for sourcing quality localRiver Lea is French & Jupps – one malting barley. Most of its supplyof the county’s longest established is arranged by contracts with localbusinesses and run by the same grain merchants and farmers’family for over 300 years. The co-operatives. Its biggest supplierinvoice (right) shows that Mac’s is North Herts Farmers Grainhas been trading with French & Ltd, in Hitchin, which merchantsJupps for over 100 years, not long most of the local farmers’ crops –after the maltsters moved from including from the McMullen farm.Brentford to Stanstead Abbots.With both family businesses sitting Historically, brewers and maltsterson the River Lea, the business often inter-married. Osmondrelationship was a natural fit. McMullen married Winifred Taylor, whose father owned theFrench & Jupps has survived maltings, H A Taylor, also basedas an independent business by in Stanstead Abbots. Mac’s hasspecialising solely in the production just brewed a stout, Victory,of coloured malts and halting commemorating its brother-in-production of standard white malt. law John Marshall who won theIt has also created the Malting Victoria Cross 100 years ago.Business Centre using an old

Our People MOVERS AND JOINERS DARREN KIRKUP Darren has moved from a number two role at the Red Lion, under kitchen manager Gina, to spread his wings and take over his first kitchen at the Royal Oak. Congratulations, Darren – we look forward to seeing your training put into practice and the Royal Oak’s food sales soaring! SAM GLANCY Sam has joined from M&B, where she ran a pub in Windsor – and met the Queen! She was recommended by Dan Park at the Duchess. Sam was attracted by our strong family values and is enjoying life with Mac’s, leading the recent Vine redevelopment and concept change. Welcome to the family, Sam. MATT DUBOIS After successfully opening the Bootmaker in Chelmsford, Matt relished the opportunity of a high volume, high profile, high pressure role at Baroosh in Marlow. It demonstrates his ambition and he’s made a great start to picking up Baroosh and putting it back on the map! GAVIN CHINASAMY Gavin first worked for us 10 years ago as an apprentice at Soho’s Spice of Life. He moved on to forge a successful career with M&B before returning to us in April, closing down the iconic and original Baroosh and reopening it as The Practitioner. Welcome back, Gav! JAY BILTON Jay has been with McMullen’s for a number of years and within a number of our concepts, all the while working his way through his Kitchen Silver and Gold. After opening the Princess Charlotte as the kitchen number two, he’s now kitchen manager at the Nags Head, Bishop’s Stortford. He’s using his wealth of experience to develop his own team – and long may it continue.PEOPLE — www.mcmullens.co.uk 14 – 15

MERRICK KUDLEJOur new general manager at the Royal Oak has joined us fromVintage Inns. He previously ran the Tigers Head, a famous Chef &Brewer site in the heart of the Garden of England. “McMullen andSons had been recommended to me as great company to work for,”he says. It’s certainly great to have you on the team, Merrick.DANIELLE FITZPATRICKAfter completing her Gold, Danielle decided to explore the world.Having spent over a year globetrotting, she’s returned to the fold –reclaiming her position as assistant manager at the Jolly Farmers andsharing her experiences with the team. Welcome back, Danielle.NEIL ROBERTSONNeil joined us back in the summer, taking over the Jolly Fishermanin Stanstead Abbotts. Previously, Neil had worked as a generalmanager for both Marstons and Mitchells and Butlers pubs.Being a Hertfordshire boy, born and bred, Neil knew a number of peoplewho already worked for McMullen’s and having heard their great reviewsof the company he was very happy to be given this opportunity.ALISON OSTACCHINIAlison was appointed general manager at Enfield’s the Wonder in February.She had just completed her training when she took over this traditionalcommunity pub.Alison had big shoes to fill, but took it all in her stride. She’s now settled intothe pub and its community. Alison’s team has already hosted a St George’sDay event, raising over £2,500 for a local charity. A warm welcome to Alisonand her gorgeous young daughter Bella – who’s actually the real boss!

Superstar Dubois WINNERJULIA’S A SHINING EXAMPLE MANAGER OF THEOF A MANAGER LIVING OUR VALUES YEAR AWARD JULIA DUBOISWe’re lucky to have QUEENsuch a wonderful team VICTORIAacross the Mac’s pubestate. We have some in every transaction. She’s an unsung, unassumingoutstanding managers superstar – as a professional and a person.working tirelessly todrive sales and profit.They also develop great people and are engaged with the “A great big thank you to my team forcompany goals, not just for their own pubs, but across the helping me be the person and managerentire company. That means helping peers in competing I am and for their help getting the Queenpubs and supporting their area manager with various Victoria where it is today,” says Julia.projects. That often involves time and effort beyond theircore role – and it’s all done while living our values to the full. “And a great big thank you to all at McMullen’s for the recognition of my hard work and determinationJulia Dubois does all those things and is a shining example of to succeed. The award means a lot, it broughthow a professional pub manager should conduct themselves tears of joy when I found out about it.”TANNER’S A TREASURE Sam’s still in shock after being named WINNER our 2018 Newcomer of the Year. NEWCOMER OF THE “It’s such an honour because the YEAR AWARD competition was so tough,” says Sam. “Every new general manager has had SAM TANNERan absolutely fantastic year, so it was always going to be a close choice! THE BUILDERS“I can never completely put into words how much I love McMullen’s ARMS– it’s without doubt the best company I’ve ever worked for andI adore how much it treasures its team and treats us all so well.We can input our ideas and they are always listened to withrespect. Being able to run a pub and put your own identity onit is so rare in a company, but it’s cherished by Mac’s.“However, I wouldn’t be half the manager I am without mymentors and heroes Natalie Farr and David Richards. Theynurtured and encouraged me every step of the way andlet me progress in my own time. I owe them a lot.”PEOPLE — www.mcmullens.co.uk 16 – 17

A Landmark YearREFLECTIONSOF MD HEYDON MIZON ON WHY OUR AWARDS EVENT IS THE PERFECT DAY TO CELEBRATEThe McMullen Awards 2018 For our guests this year, we must never forget thatwas another reminder of everything we offer can be found somewhere else.the importance of doing the People visit our pubs because of you and your teamusual unusually well when and the exceptional way you look after them. Thatrunning pubs. must continue to improve in small ways every day.Last year we trained more people than at any We can’t control everything that will happentime in our 190-year history. We had better this year, but we can control these twosales, bought and developed new pubs and things – so let’s do it unusually well.raised more funds for charity. I’ve never beenmore proud of the business and its people. Well done to everyone who received a well-deserved award – you should be proud. Thank you forThe coming year will be a challenge for the UK, everything you do every day and thank you in advancethe hospitality industry, and us. We’re in great for making Christmas as good as I know it will be.shape, but we can’t take anything for granted. Finally, thank you to those who will be working farthestFor our teams this year, I want us to continue to work from home and families this Christmas and for whomon treating and developing our people exceptionally Brexit, perhaps, creates the most uncertainty. Yourwell. We know when it’s working because team support and hard work is hugely appreciated.turnover improves and people are happy and focused. Wishing you all a merry Christmas and a happy 2019.

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DONNA DELIVERSDRAMATIC BEST CELLARA YEAR OF HIGHS AND LOWS HAS ENDED WITH CRUSADERROYDON’S DONNA TOWNSEND BEING CROWNED CELLAR PERSONOF THE YEAR.WINNERCellar Person of the Year AwardDonna Townsend, Crusader, RoydonWhat does the Cellar Person of How’s it been at the Crusaderthe Year title mean to you? for the past 12 months?I feel so chuffed to have won this award, especially Tough! The year didn’t start well for me as I fell downas I had no idea I had even been nominated! I the stairs in late 2017 and shattered my elbow. Thesometimes feel that the smaller pubs get forgotten, support I had was amazing, and I’d like to thankso to be recognised in this way makes me really everyone who helped me out during that time.proud of myself and my team – especially as this is Spending the busiest time of the year in plaster wasmy first GM appointment. I get a great buzz when the not fun and I’m seriously considering moving my bedcustomers see the plaque and are as pleased as I am. downstairs so there’s no chance of it happening again!What advice would you give to anyone Sales were tough for us last year as we’re in a smallwho has ambitions to land this award? village with two other pubs and two restaurants. It certainly doesn’t make life easy, although we did see anBe passionate and take pride in what you do. I increase in food sales – which I’m really pleased about.have a daily routine and, although it may seem a bit I’m looking forward to seeing what the New Year brings.mundane, it means nothing gets forgotten. I havea really good team, albeit a very small one behind What makes a good pub?me, and I think it’s really important that they knowwhat’s expected of them if I’m not around. Most of all, Well trained, knowledgeable, friendly,it’s important not to give up – especially in the hard passionate people who work well together. Atimes. Being a GM is certainly no bed of roses. warm atmosphere, well planned events and, naturally, a good quality pint of beer!PEOPLE — www.mcmullens.co.uk 20 – 21

Payton’s PlaceIn The Food TeamQUEEN VICTORIA Natalie joined Mac’s in a pot washing role and hasKITCHEN MANAGER developed through the training programme as aNATALIE PAYTON HAS kitchen manager, assistant, including a brief spellJOINED THE FOOD front of house. As kitchen manager at the QueenTEAM AS TRAINING Victoria, she ran a flawless operation that saw itAND SUPPORT CHEF. land the Top Kitchen Award at our away day.Her promotion and 12-month secondment involves Her passion, drive and ability to develop peoplethe roll-out of a food stock-taking system in support made her a stand-out candidate for this role.of chef development and retention.Natalie has consistently delivered great resultssince joining us, and has gained a wealth oftraining experience through her self-drivenand proactive attitude to helping at headoffice, at other sites and for new openings.

A FEAST OFFESTIVE DELIGHTSA FLAVOUR OF THE SEASONAL FARE ONOUR MENUS THIS CHRISTMASOur development kitchen team has been refining Black cherry cheesecake, finished withour menus since the summer and has rustled raspberry coulis and vanilla ice cream.up recipes designed to delight our guests. Chicken & GrillTuck in to a taste of the delicious dishes we’llbe serving over the festive season. Portobello mushrooms stuffed with goat’s cheese, spinach and pine nuts.Baroosh Pork hock in apple and cider sauce withCrispy breaded wedges of Camembert with buttery mash and festive veggies.toasted pumpkin seeds and a cranberry relish. Strawberry and Prosecco cheesecake served withFresh turkey breast with Cumberland sausages soft whipped ice cream and raspberry coulis.wrapped in smoked bacon, crispy roast potatoes,festive veggies and a classic gravy. Destination InnsIndulgent chocolate and almond slice Seared scallops with a pea puree, crispywith vanilla pod ice cream. prosciutto and a lemon dressing.McFayre Roasted halibut fillet with white wine and chive cream, buttered new potatoes and Christmas trimmings.A baked three-cheese and red onion tartwith a balsamic glaze and olive oil. Blackberry and passion fruit pavlova with whipped cream and raspberry coulis. A Destination classic!Slow-cooked beef in red wine with butterymash and seasonal veggies.THE KITCHEN — www.mcmullens.co.uk 22 – 23

FUNDRAISINGFUN AND FOOD Hertford hosted its annual Food Festival in October and the McMullen Food Team served up some first-class meals at a charity top table dinner. We’re always proud to support Keech Hospice, and this year’s dinner raised over £650 for this great cause. With Lee Brooks and Vince Handscombe taking care of the food and Ed Bunnett ensuring our guests were suitably ‘refreshed’,the evening was a fantastic success. Diners enjoyed a sweet potato and hazelnut latte, smoked mackerel fillet,Champagne sorbet, marinated lamb and apple terrine with a British cheeseboard to finish.TOP FISH CHEF AMYMAKES WAVESAmy Devine’s netted our Fish Chef of the Year Award afterseeing off fellow competitors Jodie Fenton, Antony Morris,Dan Stratford and Andy Simm.All five took part in the final heat in the McMullen training kitchen in July. Challenges included filleting andcreating a seafood chowder. The finalists attended the Brixham Food Appreciation event for sea fishing anda smoked salmon feast at Severn & Wye Smokery.After a great trip and a tough competition, Amy landed the title. The judges are still talking about her finaldelicious dish!

Hare’s A Above CutWINNER TOP CHEF LAUREN’SChef of the Year Award, Lauren Hume, The Hare A DINNER WINNER The Hare’s Lauren Hume is tasting success after our closest ever Chef of the Year showdown. Lauren landed the title after seeing off six other fantastic finalists in a competition the judges hailed as ‘the closest it’s ever been with a simply outstanding food quality’. Our super seven battled it out with a mystery box, technical challenge, taste test and the infamous food quiz. Lauren started as an assistant manager before moving into the kitchen and has progressed through the ranks to kitchen manager. She describes herself as a ‘home cook’ but she’s obviously much more than that! Lucky Lauren’s reward is a food appreciation trip to Lisbon.THE KITCHEN — www.mcmullens.co.uk 24 – 25

HERTFORD FOOD ANDDRINK FESTIVALWe’re proud of our role at the heart of our communityand were delighted to open our brewery doors tomany local people during October’s Hertford Food andDrink Festival.As part of the event, our talented training and Eadie Whisky. Our brewery’s own secret pub wasdevelopment chefs Lee Brooks and Vince taken over by the Hertford Brew Club, who spent aHandscombe staged an incredible evening at the day distributing free samples of their home brews asPop Up Chefs Top Table. They served five courses well as our collaboration brew.matched perfectly with wine and beer directly fromthe brewery. Tickets for this evening sold out within an Brewery tours were hosted by Fergus and Tomhour of release and each one of the lucky 16 guests McMullen, who took guests through the history of thedined on phenomenal seasonal dishes. Discover McMullen family and brewery.more about this great event on page 24. The weekend was an opportunity to raise much-The festival weekend marked the return of our annual needed funds for Keech Hospice Care. Together weMac’s Open Day, a celebration of food and drink. collected a staggering £2,386.09!We were joined by some of our suppliers, includingBacardi, Pinkster Gin, Fever-Tree Tonic and James

OpeningsAND REFURBSTAKE A TOUR OF SOME NEW-LOOK LOCALS AND ALL-NEWADDITIONS TO OUR FAMILYPRINCE LOUIS (Left) is bursting with character. During the day, guests gather for brunch and lunch in a relaxedWe purchased the Great Notley pub atmosphere. The lights are dimmed in theformerly known as The Oaklands Inn and, evening as guests enjoy indulgent cocktails.after extensive refurbishment, opened our13th Chicken and Grill pub in May. General manager Gavin and the team are off to a great start and are lookingIts new name is the Prince Louis, after the forward to exciting times ahead.Duke and Duchess of Cambridge’s son. It’s thefirst pub to be named after the royal couple’s WHITE SWAN (Right)third child and it was covered in the DailyStar, the Mirror and the Evening Standard. White Swan has been trading as a public house since 1759 and is steeped in local history. It’s undergoneGeneral managers Claire and Aaron have hit the a beautiful refurbishment designed by Kerry Walters,ground running, taking the pub from strength which showcases elements of the pub’s history.to strength. It’s become a cornerstone of the With eccentric fabrics and wallpapers, the site iscommunity, popular with neighbouring families and stunning and sits perfectly beside the Thames.hosting charity running events every weekend. With its sporting events and live music, it hasTHE PRACTITIONER (Middle) become a popular place for tourists, working neighbours, sports fans and locals. The restaurantAs we said farewell to Hertford’s Baroosh after boasts a classically British pub food menu, cooked18 years, The Practitioner opened its doors in by a passionate and hard-working kitchen team.August. Its new name takes inspiration fromthe building’s early history. Dr Ernest Richard General manager Chris and his team haveEvans and Dr E Shelley worked there in 1911. worked exceptionally hard to make this another great opening for the company.The bar is contemporary and modern, withnods to its medical heritage throughout, andMARKETING — www.mcmullens.co.uk 26 – 27

MemoryInFERGUS MCMULLENPAYS TRIBUTE TO THOSEWE LOST IN 2018JOHN McMULLENJohn passed away on 28 March having served our business for aremarkable 65 years. He joined the wines and spirits departmentin 1953 and worked across the company, eventually becomingchairman in 1981. In this role, he led and protected the businessfor 13 years before becoming a non-executive director. He willbe remembered for his particular passion for brewing and ourbeers. In the early 2000s, he was an instrumental part of thefamily that wished to keep the company independent, andwas always aware of the multitude of customers, colleagues,business partners and suppliers who relied on Mac’s.JOS MILLSJos passed away on 29 April after bravely fighting along period of illness. Jos worked for Mac’s for 30 years,latterly in the Tenancy and Sales team, the administrationof which she held together for the last two decades. Herdetermination to keep actively engaged in work in such apositive manner throughout her illness was inspirational andher early departure was a great loss to all who knew her.IAN McMULLENIan passed away on 26 April while fishing in Scotland. He wasborn in 1942 and joined the company in 1969, having qualifiedas a solicitor with Slaughter and May. He was employed by thebusiness for 27 years, ultimately as joint managing director,before retiring in 1996. Ian’s passion was country sports and hewas a keen shot. He particularly enjoyed fishing, both aroundthe world and at home on the River Test in Hampshire.

SUPER PUB OPERATORS MAC’S PEOPLE SHOWCASING THE BEST OF OUR BUSINESS ARUN MANICKAM, THE STAG, CHORLEYWOOD Arun was born in Chennai (formerly Madras) and was influenced by his mother’s cooking from a very early age. Having worked his way through various 5-star hotels across India, he arrivedat Raymond Blanc’s Brassiere Blanc in 2003. He worked his way up through more hotels, including Michelin starrestaurants, over a professional career of 20 years.Arun was a Master Chef quarter-finalist in 2010 and took over the running of the Stag two years ago. His food isconsistently brilliant and well worth negotiating a section of the M25 for with the most incredible tapas menu andsharing platters.CHRIS CLEARY, DUSTY MILLER, HARLOW Chris was a late starter to the hospitality industry. While co-managing a business with his father in his early 30s, he questioned whether he could spend another 10 years dismantling and recycling cars. Catering had been a lifelong passion, so his career took a new direction – from cars to cuisine. A long journey through catering college, commis positions, Le Meridian in Piccadilly, Coq D’Argent in Bank and finally a gastro business in Hunston led Chris to apply for a business with McMullen’s – a move encouraged by his wife Michelle.The Dusty Miller was the first business in the Pub Operator Agreement (POA) model and continues to make usproud with excellent fresh combinations of food and great links with local suppliers to ensure fantastic ingredients.POA is a great way for superb owner-operators to run their own business without the financial burden of buyinga freehold property or buying an expensive ease. McMullen’s maintains the property and equipment, providesoperational support, pays major running costs such as rates and utilities, shares the wet sales and chargesa kitchen rent. It leaves the operator free to operate with far less financial risk to them. We’re seeing someoutstanding people thrive through POA.WINNER BestTENOAFNTCHYECYEELALARRAWARDTenancy Cellar of the Year Award Pipped into second were Chris and Anthony DeSteven and Beth Burton, Greyhound, Bengeo. Noronha at Wheathampstead’s John Bunyan – there was very little to choose between the two sites.Congratulations to Steven and Beth atGreyhound, in Bengeo for clinching the title Average scores in the tenanted division increasedby serving impeccable beer this year. by over 8% this year – great work all round.Tenancy — www.mcmullens.co.uk 28 – 29

Fun-LoFvinugndraisers SPOTLIGHT ON MAC'S PEOPLE DOING GREAT THINGS FOR GOOD CAUSESPRINCESS CHARLOTTE event raised £400 for the Royal Free and Great Ormond Street. By raffling off a signed Arsenal shirt, Rachel Johannsen, Oliver and Akers raised £250 for local boy Harry Shannon Clack and Worrall, who needed treatment in America. A coffee Amanda Buick embarked morning and murder mystery packs resulted in a on a mammoth walk in £258 donation to Macmillan Cancer Support. aid of Keech Children’s Hospice in June. THE CROWNSetting off from Colchester’s Princess Charlotte, The Crown crew handed over almost £600 to St Claire’sthey trekked non-stop through the night – arriving Hospice – the contents of its bar collection box.at Covent Garden’s Nags Head 19 hours later. Guests were invited to guess the total amount“It was the hardest yet most rewarding thing we’ve ever raised – £592.80. One hundred of them tookdone,” says Rachel. The intrepid trio raised over £600. part at £1 a guess, with the guest closest to the correct amount winning £100.COCK INN A fundraising fun day JOLLY BUTCHERS organised by team member Jenna Gibson saw £700 Adults with special donated to Cancer Research. needs enjoyed a day trip to Clacton and a The July event included visits theatre show thanks to from Paw Patrol, a soccer the fundraising effortsshoot-out and a host of other action-packed activities. of the Jolly Butchers team and its guests.BUILDERS ARMS A June fun day featuring games, stalls, liveCaring colleagues and generous guests music, a barbecue, street dancing and anhave teamed up to donate almost £5,000 Elvis tribute act raised a terrific £2,796 for Veryto a host of great causes during 2018. Important People Services, helping fund days out for the adults the charity cares for. Viv Cardell-Williams raised over £4,100 OLD BEAMS for Clic Sargent with a charity quiz night A year of events that included a music festival and and raffle, while Pat sponsored cycle rides raised almost £10,000 for Milton Lally’s Northern Soul Keynes’ Willen Hospice.

Old Beams general They raised over £1,800 for Shelter, a charity manager Scott Webber, his dedicated to fighting homelessness and housing team and guests enjoyed issues in the UK. Katie and Natalie then went on to quiz nights, bingo sessions join The Plough’s Diamie Smith and her friend Jo and the annual music event Comyn for the Thames Bridge Trek in September. Beamsfest. Scott joined They raised over £1,500 for Diabetes UK, walking four Old Beams regulars 25km and crossing 16 London bridges. Starting in on a London to Paris bike Putney, they managed to complete the challenge inride and cycled 60 miles around Milton Keynes to five-and-a-half hours, crossing the finishing line inraise funds. Southwark and celebrating with a glass of Prosecco.The team also supported The Rotary Club by raising HEAD OFFICEover £1,000 at its charity event. A late-night LondonMOPS AND BROOMS stroll was a fundraising feat for head officeA different charity each month is benefiting duo Sandra Sheahanfrom the Mops and Brooms’ commitment and Angie Keech.to fundraising for great causes. The caring pair Kindness is Key, a charity took part in The supporting homeless Moonwalk London, a 26.2-mile overnight walk people, Macmillan starting and ending at Clapham Common. Sandra’s Cancer Support, a cat- £668.81 and the £1,200 raised by Angie went neutering programme to the Walk the Walk breast cancer charity. and animal rescue charity in Corfu, Cecil’s Angie also took part in the 25km Thames Horse Sanctuary and the Bridges walk, zig-zagging across all the Thameslocal RSPCA branch have all enjoyed donations bridges from Battersea to Tower, ending ingenerated by events. The Mops and Brooms team Southwark Park near Bermondsey. Angieand guests held bingo nights, quiz nights and raised £390 for Keech Hospice Care.raffles, raising more than £2,000 for the charities. ANGEL THE PLOUGH, THE BULL AND A total of £438 was HEAD OFFICE raised for Great Ormond Street by Team Angel A fantastic foursome who held a charity has been taking steps to BBQ, cake sale and raise cash for homeless a ‘Challenge Westie!’ charity Shelter. – an opportunity for guests to try their hand at darts againstThe Plough’s Natalie Smith and Katie Golding the current number 23 in the world!joined The Bull’s Laura Blackman and JoelyMoore from head office to complete the VerticalRush – a race up the 932 steps and 42 floors ofTower 42, one of London’s tallest buildings.Charity — www.mcmullens.co.uk 30 – 31

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