Ale and Beer

Legal Q&A: changing floor layouts

This week’s legal Q&A focuses on minor floors and variations of licence.

Source:Legal Q&A: changing floor layouts

Draft pubs code branded 'deeply flawed' by Save the Pub Group

Draft pubs code legislation has been branded ‘deeply flawed’ by the Save the Pub group, with Liberal Democrat MP Greg Mulholland set to launch a freedom of information request into controversial clause 8.12.

Source:Draft pubs code branded 'deeply flawed' by Save the Pub Group

SABMiller Expected to Seek More Time for Takeover Talks

The two beer giants are facing a Wednesday deadline that would require Anheuser-Busch InBev to make what is considered a formal offer under British takeover rules.

Source:SABMiller Expected to Seek More Time for Takeover Talks

Operators “realistic” in face of expected decline in food sales

Operators across the eating out sector are confident despite expectations that food sales will slow, according to a new survey by Horizons.

Source:Operators “realistic” in face of expected decline in food sales

Pub chefs should look to street food traders for lamb inspiration, says AHDB

Pub chefs should “absolutely” look to street food traders for inspiration when it comes to using different cuts of lamb, the Agriculture and Horticulture Development Board (AHDB) has urged.

Source:Pub chefs should look to street food traders for lamb inspiration, says AHDB

Star Pubs & Bars launches new intensive cookery course for licensees

Star Pubs & Bars has launched a new five-day cookery course aimed at helping licensees and members of their teams improve their food offers.

Source:Star Pubs & Bars launches new intensive cookery course for licensees

10 things we've learnt about the pubs code

The Government has published its first draft of the pubs code and how it proposes the market rent-only option (MRO) will work in practice. Here are 10 key points from the draft code.

Source:10 things we've learnt about the pubs code

The art of 'nudging' and menu engineering to boost sales

Pub customers these days are looking for an experience they can’t replicate at home, but also something that’s not too complicated. The answer, say the experts, is simple cocktails that staff can easily be trained to make and to which they can then ‘nudge’ consumers into trying.

Source:The art of 'nudging' and menu engineering to boost sales

Greene King apprentice accelerates towards own kitchen

An apprentice who is making “rapid” progress has aspirations of running his own kitchen before long.

Source:Greene King apprentice accelerates towards own kitchen

Harder cuts: high quality British cooking in Brighton

It would be lazy to compare Tom Griffiths, the 28-year-old chef responsible for new pub kitchen Flank, with St John chef Fergus Henderson more than once in the same article.

Source:Harder cuts: high quality British cooking in Brighton