Autumn 2009

M A S T E R

BREWER

www.shepherdneame.co.uk

A Great Year For Beer

Lucky 13 –Our New Pubs

Welcome

This issue of Master Brewer looks at thegreat natural ingredients that go into ourbeer and how our skilled brewers unlocktheir taste and goodness.

It’s going to be a great year for beer. Weather conditionshave been good and the 2009 harvests of barley and hopshave been among the best in recent years.

Our feature follows the progress of your pint from thefield all the way to the bar.

We also focus on the health benefits of moderate beerconsumption and examine the latest research in the field,with a contribution from Professor Jonathan Powell.

We have uncovered the origins of the pub estate andlist the first pubs owned by the brewery, purchased in theearly 1700s.

And moving from past to present, we welcome thelicensees of the most recent pubs to join us, following alandmark deal with pub company Punch Taverns. We hopeour new licensees find their partnership with ShepherdNeame a happy and fruitful one. We also unveil a series ofmeasures to extend the support offered to all our tenants.

As well as adding some of the finest pubs in the South East to our portfolio we have also invested in majorrefurbishments at the Royal Albion, the Jamaica WineHouse, The Westminster Arms and the George at Cranbrookand continued our programme of improvements across thetenanted estate.

We’ve come a long way since Samuel Shepherd firstbought a handful of pubs around Faversham. Today, our aimis simple: to make each Shepherd Neame pub the best in its local market.

Jonathan NeameChief Executive Shepherd Neame

The company has had a year of strong salesbut high short term and non-recurring costs.

Strong key sales indicators included beer volumegrowth of 6.3%, particularly in key brands such as Asahiand Bishops Finger. Like-for-like managed sales rose by1.6% with London performance up 2.7%.

Turnover increased by 7.6% to £109.5m, althoughoperating profit before exceptionals reduced from£12.6m to £9.5m due to a variety of reasons including:bottling capacity being exceeded, requiring thetemporary outsourcing of production; continued rises inraw material costs; and high non-recurring overheads.

The recession has provided opportunities to improvethe business, most significantly the acquisition of 15 high quality and high turnover pubs. Further long termimprovements include the installation of a new bottlingline and the completion of the SAP implementation.

The performance for the 13 weeks to 26 September2009 showed encouraging signs with total beer volumeup 10.1%, like-for-like managed sales up 4.0% (with foodup 6.3%) and costs reducing in line with expectations.

Chairman Miles Templeman said: “This has been ayear of strong sales and significant achievement, but wehave incurred high short term costs which have resultedin lower profit. However, we expect operating margin toimprove in 2009/10.

“Although the general short term economic outlookis uncertain we have made an encouraging start to thenew year with strong beer volumes and like-for-like salesgrowth. We remain confident in the quality of our pubestate, the strength of our brands, our overall marketposition and our future prospects.”

Sales strong as beer volume grows

master brew

er page 3

The purchase consisted of threemanaged houses and ten leased pubs.This brings Shepherd Neame’s totalestate to 368 pubs comprising 47managed pubs and 321 tenanted and leased pubs.

Property director George Barnessaid: “This was an excellent opportunityto acquire high quality individual pubswithin our core trading area. Theseare among the best pubs in the SouthEast and this will further improve thequality of our pub estate.”

The move has been welcomedby the new licensees, including RonHuddlestone, who operates theRunning Horse in Leatherhead,Surrey, with his wife Barbara and sonKeith. He said: “This is a big real alepub and Spitfire was already popular.Now our regulars are getting to knowthe other beers in the range. Thebrewery has refitted the cellar and thebar – they are a really good company.All the 13 publicans from thepurchased pubs were invited down toFaversham to meet the staff and theyreally made us welcome.”

Neil Perks, who has beenlicensee of The Cricketers, in Woking,for three years, said: “It is clear frommeeting everyone at ShepherdNeame that they are passionate abouttheir product. We are serving Spitfire,Master Brew and Kent’s Best, which haveall been received very well by our regulars.”

At the Windsor Castle, in Carshalton,licensee Pam Clarke said: “I think it is going really well. We did sell someShepherd Neame beers before butnow we are able to offer seasonalcask ales such as Whitstable Bay,which our customers really like.”

Shepherd Neame has purchased 13 freehold pubs from Punch for £14.86 million. The pubs have strong food and drink sales and increase the company’s presence inexcellent locations around Greater London, Essex and Surrey.

Brewery buys 13 high quality pubs

The Ailsa, in St Margaret’s Road, TwickenhamOnly 15 minutes’ walk from the Twickenham stadium and 20 minutes from the Harlequins’ Stoop, The Ailsa is popularwith locals and rugby fans alike.

The Barn, in Lonsdale Gardens, Tunbridge WellsPub restaurant and grill located in a private road in the heartof historic Tunbridge Wells, just a short walk from the AssemblyRooms Theatre.

The Bath Arms, in Meeting House Lane, BrightonA characterful and busy local with a real fire and good foodtucked in the heart of Brighton’s trendy Lanes district.

The Bell, in High Street, IngatestoneA traditional family pub in the centre of the picturesqueEssex village, with inglenook fireplaces, oak beams and alarge garden.

The Britannia, in Millmead, GuildfordA short walk from Guildford town centre, beside the theatreand in a riverside setting, this spacious pub has outsideseating to the front and a secluded garden to the rear.

The Cricketers, in Horsell Birch, Horsell, WokingDating back to the 16th Century, The Cricketers overlooksHorsell Common and boasts log fires, an extensive beergarden and a restaurant.

The Crown Hotel, in Tranquil Vale, BlackheathLarge character pub in heart of bustling village with aseating area for sunny days facing Blackheath.

The Green Man, in Cricketers Lane, Herongate, BrentwoodCountry pub with open fires, beer garden with large seating area, patio heaters, covered barbecue area and a popular restaurant.

The Kings Arms, West Street, DorkingBuilt around 1405, the Kings Arms occupies a prime positionin Dorking’s historic West Street. The pub has a beer garden,patio and a 40-cover restaurant and presents live rock andblues on Wednesdays and Sundays.

The Running Horse, in Bridge Street, LeatherheadDating back to 1403, the Running Horse is one of the oldest pubs in Leatherhead. The pub restaurant offers a full table service with an extensive menu for lunch, dinnerand evening meals.

The Star Inn, Quarry Street, GuildfordPopular with students and music fans, this high street pub has amulti-roomed, multi-levelled interior with lots of passageways,staircases, nooks and crannies, and an outdoor drinking area onthe lowest level of the pub. It is also a renowned music venue.

The Windsor Castle, in Carshalton Road, CarshaltonPast CAMRA Pub of the Year winner with charming garden,covered courtyard, wood panelled restaurant area and The Cottage, a separate events room with its own bar.

The Woolpack, in High Street, BansteadA large high street pub, popular with shoppers and office workers, serving traditional English pub food in itsrestaurants with a large beer garden with an eating area.

OUR NEW PUBS

The winter barley, sown the previousautumn, is ready for harvesting frommid-July. Two-row barley, traditionallyused for English ale, has less proteinand more fermentable sugars thanother varieties. When kernels areplump and the crop has the rightmoisture content, the barley is cut,the grain is threshed, bound andseparated from the straw and storedfor six weeks.

The malted barley and dried hopsarrive at the brewery to be united with our two other vital ingredients,brewer’s yeast and Shepherd Neame’schalk-filtered mineral water. Themalted barley is mixed with hot waterin the mash, creating a liquid calledwort. The wort is boiled, hops addedfor bitterness and aroma, cooled andthen yeast is added and fermentationbegins. A week later, the freshly-brewed beer is ready to be racked.

After six weeks of storage, the barleyis ready to be malted. Malting is a highly-skilled craft that involves steeping thebarley in water, which causes the seedsto sprout, turning starch to sugars. Theyare heated in a kiln to stop them sproutingfurther, then stored. The degree of heatand ventilation applied affects the styleof malt produced. Pale ale malts areheated for less time than dark malts,for instance, while a whole range ofmalts can be produced through differentcombinations of heating and timing.

Pint’s progress

One pint’sDID YOU KNOW?

Shepherd Neame

uses 5,500 tonnes

of malted barley

each year to

brew its beers.

Autumn is a special time for brewers, their first chance to work with the year’s crop ofnewly-harvested barley and freshly-picked hops. The heat of summer may have waned but in these vital natural ingredients are stored complex flavours and aromas, ready to beunlocked by the skill of the brewer to create the beer we will enjoy over the coming year.Next time you toast your good health with a glass of beer to your lips, spare a thoughtfor the journey your pint has taken – fresh from hop to handpump.

Hop harvesting begins in September.The cut hops have their stalks andleaves removed and dried to 10%moisture in hop kilns, the modernreplacement for Kent’s signature oasthouses, before being packed into“hop pockets” or bales to keep themfresh for the brewer. The plant thrivesin temperate climates and in loamy,deep, well-drained soil and need longdays of summer light to flourish. Freshhops, with their infinite variety, are thekey notes in beer’s symphony of flavour.

master brew

er page 5

–

journey

Racking is the transfer of the beerfrom a holding or conditioning vesselinto the cask. Each cask has a vent or‘spile hole’ which is sealed for transitand storage. Sophisticated computersoftware matches supply and demandto ensure that our beer is at its freshestwhen our drays deliver it to cellars.Shepherd Neame beer reachesconsumers in less than seven days,ensuring it is some of the freshest in the UK.

Once the cask has been deliveredinto the pub cellar, it is set up on astillage, a pallet-like framework whichkeeps it stable and still. The cask isvented to allow the excess carbondioxide to work off and the beersettles, leaving it bright and clear. A tap is inserted and, after two orthree days, the beer is ready to serve.

A handpump or ‘beer engine’ carries beer up to the bar forcustomers to enjoy. The familiar bar-mounted hand pull is connectedto a piston, which uses hydraulicpressure to draw beer from the cask along a pipe to the spout and into the glass.

After an evening enjoying the freshtaste of his labours, the farmer is back in his tractor, the next morning,sowing the next crop of winter barleyfor harvest the following summer –and the age-old cycle begins again.

Hops have been used in herbal medicinefor many years. The high levels of naturalantioxidants in hops can cut the risk ofheart attacks and have cancer reducingproperties. Tests have shown that yourantioxidant levels are higher after drinkingbeer. Hops are also a natural antibiotic, andhave been used over the centuries as atraditional medicine for insomnia and weakstomachs. Recent research suggests hopsmay improve levels of good cholesteroland could reduce the risk of diabetes.

Barley is rich in silicon, which keeps yourbones healthy and reduces the risk ofbone decay and osteoporosis. It’s agreat source of soluble fibre, derivedfrom the cell walls of barley. A couple of pints of beer deliver an average of10% of your recommended daily intakeand some beers up to 30%. As well askeeping you regular, fibre slows downthe digestion and reduces cholesterollevels which can reduce the risk of heartdisease and metabolic syndrome.

Water is the main constituent of the humanbody, forming 50 to 60% of body weightand 75% of volume. The NHS says healthyadults should consume about 2.5 litres ofwater per day and that adequate hydrationis vital for the body’s chemical processes.Shepherd Neame beer is brewed usingnatural chalk-filtered mineral water from anartesian well below the brewery. Analysisby the Environment Agency shows thebrewery’s water is legally classified asmineral water. It could be bottled andsold as such, but we need it for brewing!

Four basic ingredients createinfinite palette for the palate –and it’s good for you too!

Smarter drinking

The beauty of beer is that, although it has only four basic ingredients – barley, yeast, waterand hops – a skilled brewer has a huge array of varieties, techniques and combinations attheir disposal to hand-craft a wide range of flavours and beer styles.

There’s a massive palette of flavours to work with: hops can add spicy, citrus or floral notes; barley malts can bringcaramel, vanilla or toffee tones; the strain of yeast chosen will either result in a fruitier-style beer or a crisper lager; and thewater used has its own sublime effect on the overall taste.

Scientific research has shown that those four simple ingredients contain a wealth of beneficial qualities and that beer is good for your health when drunk in moderation.

A glass of beer is particularly rich in B vitamins, and as well as contributing to a healthy diet, may give more protectionagainst heart disease than wines and spirits. Not only that, beer has a good balance of essential minerals. It’s rich inmagnesium and low in calcium which can help prevent kidney stones. It’s high in potassium and low in sodium – reducingthe risk of heart disease.

Developed by more than 45 companies, theCampaign for Smarter Drinking has been launched inpartnership with the independent charity Drinkaware andthe Government and is intended to run for five years.

Pledging the brewery’s support for the campaign, chief executive Jonathan Neame said: “Our aim is to assistpeople in making more informed choices about alcoholconsumption and their social lives.”

Helping people to make those choices is research intothe benefits of moderate drinking by scientists at MRC HumanNutrition Research, Cambridge, led by Dr Jonathan Powell.

Overleaf, Dr Powell explains that, although excessivealcohol intake is harmful to health, moderate beerconsumption, about two pints a day, can actually be rather good for you!

Shepherd Neame is one of the founding signatories of a £100 million social marketingcampaign by Britain’s drinks industry to encourage responsible drinking among youngadults with the slogan “Why let good times go bad?”

HOPS BARLEY WATER

Potential health benefitsof the humble pint

by MRC Human Nutrition Research

master brew

erpage 7

For decades it has beenrecognised that a moderate intake of alcohol may be associated withbetter health, compared to that ofthose who either abstain or consumealcohol in high amounts. These benefitsare particularly recognised whenconsidering heart health. However,whether these associations are actually‘true’ and if so which forms of alcoholprovide bigger benefits, has not beenso clear.

It is undeniable that excessivealcohol intakes are damaging tohealth, but what about individuals who keep within the UK Governmentguidelines of 2 units per day forwomen and 3 units a day for men?

Increasingly there is evidencepointing towards a positive associationbetween moderate alcohol intakes and improved cardiovascular health,bone health, cognitive function andeven to an individual’s overall mortalityrisk, when compared to those who do not consume any alcohol or drinkto excess.

So where does the humble pint of beer figure?

Beer has a moderate alcoholcontent and contains a number ofdissolved minerals. In particular beer isa rich source of silicon, which althoughnot traditionally thought of as a nutrient,is believed to be important for boneand connective tissue health. Within thewestern world beer is one of the richestsources of silicon in our diet that canbe absorbed. Beer also contains othernutrients, such as B vitamins, but itscontribution to total intakes, whendrunk in moderation, is very modest.

Beer has a significant anti-oxidantcontent, although the jury is still out asto whether this has any benefit to healthas some data supports a beneficialeffect, while other studies show noeffect at all. This debate will no doubtcontinue as there is a lot of variation in studies depending on how the beerwas analysed, what they measured asan outcome and to answer the questionproperly better human data is required.

Recent work at MRC HumanNutrition Research (HNR) appears tohave found a benefit of beer drinkingon the health of our bones.

Dr Jonathan Powell (above), Headof the Micronutrient Status Research,said: “Our group has shown that thesilicon appears to have a beneficial effectin increasing bone mineral density.Epidemiological work has identified apositive association between drinkingbeer in moderation (2 units per day) andincreased bone mineral density and thework of our group indicates this to be partlydue to the silicon content in the beer.

“In an intervention study publishedthis year we have shown that ethanol(alcohol), derived from beer for example,has an acute specific effect in reducingbone loss. Therefore, the combinedeffect of high silicon and moderatealcohol intakes obtained from moderatebeer drinking has a biological plausibilityin terms of a beneficial effect on bone,compared to those who drink highamounts of alcohol or abstain completely.”

This work by Dr Powell and his teamopens the door to being able to answerthe questions of ‘Whether the associationbetween moderate intake of alcoholicbeverages and health are real?’ and‘Do the different alcoholic beverageshave different effects?’

The new intervention study dataprovides more supporting evidence thatthe association studies findings are infact real and are not a reflection ofother lifestyle factors. Moderate beerconsumption could have an additionalbiological benefit over that of otheralcoholic beverages such as wine andspirits, due to its high silicon content.

The approaches that have beenused at HNR for looking at bone can nowbe applied to other aspects of health, sothat the picture describing the relationshipbetween health and moderate alcoholintake becomes clearer.

What is however perfectly clear,Dr Powell states, is “drinking alcohol inhigh amounts is detrimental to healthand that the consumption of beer, or anyother alcoholic beverage, in anythingother than moderation, will far outweighany potential benefits related to lowerintakes. High consumption should bediscouraged as they can greatly acceleratedisease and result in early death”.

Further research into the effects ofsilicon on health are needed, but workat HNR points towards it being beneficialto health, and beer (in moderation) isjust one source that could be includedinto a healthy and balanced diet.

New bottling linebreaks all recordsShepherd Neame’s new state-of-the-art bottling line has broken all previous records heldby the brewery, filling and packaging up to 36,000 bottles an hour.

The upgrading of the bottling line has been a major investment anda response to the changing market. Now up and running, the increasedcapacity has ensured that ShepherdNeame can meet the growing demandfrom supermarkets and other retailers.

Production and distribution directorTom Falcon says: “Over the past 18 monthsthe number of outlets that stock our alesand speciality lagers has increasedsubstantially. Supermarkets are recognisingthe value in stocking premium bottledales, and thanks to the new line we areable to keep up with the market.”

It’s good news for quality too.Flash pasteurisation replaces tunnelpasteurisation enhancing the flavourswhich means a fresher taste and a longershelf life. In addition a new filler hashelped improve consistency and accuracyduring filling.

The new bottling line has alsoreduced energy costs by working fasterand more efficiently. The electricitysupply has been redeveloped and anew CO2 supply has been installed.Tom says: “The old line would regularlyhave to work 24 hours a day, and eventhen that wasn’t enough. The whole

system needed updating, and now itsaves us money and energy.”

The implementation of the new linehas been a phased project, and has takenmore than two years to complete. Tomexplains: “This has been a substantialproject for Shepherd Neame, and weare continuing to improve and developproduction processes and efficienciesall the time. I would like to thank theteam for their hard work during thiscomplicated project.”

He said: “The weather has beenperfect; from the rain in spring whichpromoted good growth early on, tothe hot dry periods of intense sunshine.This spells good news for us, as aquality crop means a quality beer.”

Kent is the ideal place for hopgrowing, especially East Kent Goldings,with its warm climate and fertile, chalk-drained clay soil. The barley is harvestedfrom 2,500 acres of prime farmland.

“We visit the farmers’ fields quiteearly on to get an idea of how they aredoing,” said David. “Just before thebarley harvest we have a field-walkwith the farmer and maltster, lookingat the barley and how well it has grown.Later, in mid August, we check thehop bines for the quality of the cones.These are the female parts of theplant which are used to add bitternessand flavour to the beer.”

Head brewer David Holmes is hailing 2009 as a great year for beer inKent, following excellent growing conditions and a bumper harvest.

a great year for beer2009

Depending on the bottle size the new line can process between 27,000and 36,000 bottles per hour.

The brewery hosted an exciting new firstat this year’s Great British Beer Festival – an interactive beer exhibition.

The Shepherd Neame Interactive Beer IngredientsArea at Earls Court told the story of the production of beerusing its four ingredients - malt, hops, water and yeast.

For the first time, visitors to the GBBF were able tolearn about the processes involved in brewing the beersthey love, right in the middle of the UK's largest beer festival.

Visitors, guided by staff from Shepherd Neame’s visitorcentre, were invited to touch, taste and smell the raw

ingredients which go into beer. Brewery staff demonstratedthe differences in colour, taste and aroma of the differentmalts - and explained the effect they have on differentkinds of beer.

Our team brought hop bines from East Kent andplanted a mocked up hop garden, so people could seehow these vital plants grow, how they are harvested andtheir role in flavouring and enhancing beer.

Star of the show at GBBF

master brew

er page 9

Visitors were able to see even further behind the scenes with three unique exhibits:• a special clear fermentation tower to show how

yeast works in the wort;• a cask with a glass viewing window to demonstrate

exactly what happens inside a live barrel of conditionedbeer as it settles out;

• and a cut-away beer engine showing just how beer gets from the barrel to the bar.

There were also special 'meet the brewer' sessions each evening to help explain the process further and, of course, tutored tasting sessions to enjoy the beer.The brewery also ran a bar, where festival-goers couldsample a range of draft ales from Shepherd Neame.

Louise Ashworth of CAMRA said: Real ale is a completely natural product as was clearlydemonstrated in the From Nature to Glass area, and

this was a great place to start your beer odyssey.

It’s been another busy summer for our outdoor events team, taking the great taste ofSpitfire to audiences across the country.

Our event team have sold more than 300,000 pints at a variety of eventsand venues over the summer.

In the world of cricket, the Spitfire team provided refreshments atTwenty20 games at Canterbury, Tunbridge Wells and Beckenham as well as Southend Cricket Week.

They were also out in force at air shows at Biggin Hill, Headcorn, Duxford,Lowestoft, Shoreham and Eastbourne and the Bleriot Centenary Event at Dover.

Other major events included the Kent Show and Military Odyssey atDetling, the Margate Big Event, Truckfest South West, Dunsfold Wings &Wheels, Lounge on the Farm and Blenheim Palace Horse Trials.

Downed all over Kent: the bar at the Biggin Hill air show

Spitfire in the spotlight at outdoor events

INGREDIENTS:

For the pastry:� 750g plain flour

� 375g margarine or butter

� 2 eggs, beaten

� pinch of salt

� a little cold water

For the filling:� 1.25kg diced stewing steak,

preferably 21-day matured

chuck or shin

� 250g quartered mushrooms,

crimini or portabella

both work well

� 2 litres beef stock

� pinch of freshly

chopped oregano

� pinch of freshly

chopped basil

� 300ml of Spitfire

Premium Kentish Ale

� 200g flour

� 2 tbsp vegetable oil

� salt and pepper to taste

Method:Heat the oil in a saucepan, then add the

beef. Stir with a wooden spoon, allowing the

meat to brown and the juices to ooze from the

beef. When all the juices have reduced, cover

the meat with the stock and simmer gently for

1 hour. Put the flour, margarine and salt into a

large bowl and rub together. Add water and

most of the beaten egg (keeping a little to

one side) and hand mix into a firm pastry.

Flour a kitchen board and roll out half the

pastry to a depth of about 3mm. Then line a

lightly oiled 25cm pie dish. When meat has

been simmering for 1 hour, drain and save the

stock. Stir the flour into the beef and return to

a low heat for 5 minutes. Add the herbs, the

Spitfire Premium Kentish Ale, the mushrooms

and enough stock to cover and simmer on a

low heat for another 20 minutes. Preheat the

oven to 180C (Gas Mk 6). Place the filling in

the pastry lined dish, using cold water to

moisten the pastry edge before rolling out the

other half of the pastry to form the top of the

pie. Crimp the join and trim off excess pastry.

Brush the top with the remaining beaten

egg, and make three small slits to allow steam

to escape. Bake for 55 minutes, and serve

when the top is golden brown.

Steak and Spitfire Pie Recipe Serves 6

master brew

erpage

11

Asahi Super Dry has graced some exciting venues this yearas the beer of choice at many prestige events.

Mr Asahi, the fast-talking, beer-serving robot, completed a two-monthnationwide tour with an appearance at the BNP Paribas Fortis Tennis Classic atthe plush Hurlingham Club in Fulham. Asahi Super Dry was the official beer ofthe tournament in which tennis fans were treated to exhibition matches fromlegends such as Pat Cash and Henri Leconte and a Wimbledon warm-up gamebetween Rafael Nadal and Lleyton Hewitt.

Asahi brand manager Christian Hamilton said: “More than 600 guests eachday of the five-day tournament enjoyed great tennis and the finest food anddrink, including Asahi Super Dry served by Mr Asahi and the promotions team.”

Asahi Super Dry also sponsored exclusive launch parties in galleries atBrighton and Soho of The Madonna Nudes 30th Anniversary Exhibition, showingthe work of photographer Martin HM Schreiber. His images of the singer, takenbefore she became famous, now change hands for many thousands of pounds.

The Asahi team also exhibited at Bar 09 at Earls Court and Asahi Super Drywas the official beer of the after-show party held at trendy Jasmine Studios.

A beer tent selling Asahi was a focal point of the Moshi Moshi JapaneseStreet Festival, in Brighton. The four-day event featured all things Japanese,including sushi, vintage kimonos, Samurai workshops and live music fromJapanese bands.

And, for the second year running, Asahi Super Dry was the official beer ofSeptember’s prestigious GQ Men of the Year Awards at the Royal Opera House,Covent Garden.

Out and aboutwith Asahi

Below: Mr Asahi with Dizzee Rascal at the rapper’s new album launch

Right: This Asahi beer bottle top dress designed by Jasper Garvida, valuedat more than £3,000 got the fashionistas talking at London Fashion Week

Sun Lik has launched twoDragon Boat teams into the British Dragon BoatNational League, a series of events held across thecountry from May to October.

The first boat, Raging Dragons,started the season so well that in July asecond Sun Lik boat was added, RagingBull, which had a sparkling debut.

In a field of 13, the Sun Lik RagingBull team managed to pick up silverwareat its first competitive outing, achievingthird place in the plate final and thebest scratch team for the overall event.

The premier Sun Lik Dragon Boatteam Raging Dragons also took part inthe event and secured second place inthe 200m and third position in the 500m.

Sun Lik brand manager Olly Scottsaid: “It was a superb day and it wasgreat to see Raging Bull do so well intheir first competition. To pick up fourtrophies between the two teams was a fantastic achievement and we aredelighted to have two competitiveteams in the British Dragon BoatNational League.”

The BDA National League is aseries of dragon boat racing eventsorganised by the BDA over the summerseason at venues throughout the UK.Each event has a regatta format, withqualifying rounds, repecharges, minorand major finals to determine overallplacings at the event. Races are typicallyheld over 200m and 500m distances.

dragon boat teams shine in debut season

Sun Lik

Bishops Finger on top of the worldBishops Finger has been named as the best beer in the world at the first Hong Kong International Beer Awards.

Not only did it win the best English ale category but it alsotopped beers from all over the world to win the Best Beer in All Categories award.

The award was announced at the Restaurant and Bar Show at the Hong Kong Convention and Exhibition Centre.

Bishops Finger also won a Gold Award at the Monde WorldSelection 2009 at a gala event in Venice in which beers brewed by Shepherd Neame secured four major prizes.

As well as the Bishops Finger success, Spitfire achieved aGrand Gold Award, flying the flag not just for the brewery but also for Kentish produce.

Both Spitfire and Bishops Finger hold the rare distinction ofbeing granted Protected Geographical Indication by the EuropeanUnion, which means they are the only beers in Britain entitled tobe known as Kentish ale.

Kingfisher lager won two Gold Awards, one for its 330mlbottled format and a second for its keg version. First brewed in1857, Kingfisher is brewed by Shepherd Neame under licencefrom United Breweries of India and is available in the majority of Indian restaurants throughout the UK.

Great Beers

master brew

erpage 13

Forces charities have received more than£50,000 after a range of fund-raisingpromotions around sales of Spitfire Ale.

Spitfire has given £22,000 to Help for Heroes, whichis building new facilities for injured service men andwomen at the Defence Medical Services RehabilitationCentre, Headley Court, Epsom, Surrey.

National accounts manager Simon Williams handedthe cheque to Bryn Parry, appeal chairman of Help forHeroes and a former Royal Green Jacket.

The money was raised from sales of a special editionSpitfire Help for Heroes Ale and a draught Spitfirepromotion with Enterprise Inns.

Help for Heroes also plans to create a series of regionalrecovery houses to serve as the last stage of rehabilitationbefore they return to their unit or back into civilian life.

Shepherd Neame President Robert Neame was also able to present a cheque for £31,500 to Air MarshalSir Robert Wright, Controller of the Royal Air ForceBenevolent Fund, at a lunch at the RAF Club in Piccadilly.

The money was raised through a 25p donation onspecial 500ml eight-packs of Spitfire sold in supermarkets;a 10p donation for each pint sold through Punch pubs; andsales of The Bottle of Britain Campaign, a compilationbook of Spitfire’s tongue-in-cheek advertising.

Spitfire raisesmore than£50,000 forcharities

Pope Benedict ends quest for the holy ale

This astonishing revelation appeared in the Daily Mail’s Ephraim Hardcastle column, which claimed that the British cleric regularly sends English beer mats to the Vatican as Easter or Christmas gifts.

Fr Michael says that Pope Benedict XVI has a “fondness” for Spitfire.

It’s an unexpected choice for a Pope born in Germany as Spitfire advertising is famous for its tongue-in-cheek, Dad’s Army-style wartime humour.

Clearly, the Pope is not the first German to down a Spitfire but we might suggest that if he enjoys the unique taste of Kentish ale, Bishops Finger might be a more appropriate choice for the Pontiff.

The Pope is a fan of Spitfire Ale, according to celebrity priest Father Michael Seed.

Simon Williams flanked by Bryn Parry and Emma Parry from Help for Heroes

Company President Robert Neame with Sir Robert Wright, Controller of the RAFBF

The brewery is entering the final stage of a £1 million project to refurbish and modernise the Royal Albion, Broadstairs.

Customers now enter through a brighter, more inviting reception,redecorated to a stylish, boutique hotel finish. The quality feel continuesinto the bar, dining room and Ballard’s coffee lounge, decorated withhistoric photographs and crystal chandeliers. A high quality restaurant has been created by extending the conservatory.

A state-of-the-art kitchen has been installed in the basement, andthree food hoists deliver meals quickly and efficiently to the dining areaabove. A new cold cellar maintains beers in pristine condition.

The accommodation has been revitalised with six of the 19 en suiterooms refurbished to a very high standard, complete with luxury bathroomsuites and opulent soft furnishings. Another six will be refurbished byChristmas and all 19 completed by Easter 2010.

Built in 1760, and a favourite of Charles Dickens, the Royal Albionboasts a multi-levelled terrace that overlooks the beach, where up to 150guests can dine al fresco.

Great Expectations fulfilled

The brewery has spent £50,000 breathingnew life into the Jamaica Wine House, one of the City’s most atmospheric pubs.

The Jamaica Wine House, acquired in March, has been repainted and redecorated throughout, enhancing its Victorian architecture, including an oak-panelled bar,high partitions and ornate ceilings.

Downstairs, there is a restaurant and function roomwith its own bar, suitable for hosting events for up to 70people, while upstairs, a sandwich bar caters for those with less time to spare.

Open from Monday to Friday, the Jamaica WineHouse, known locally as “the Jampot”, is the perfect venue for City workers to meet or to relax and for tourists to soak up the atmosphere and history of the Square Mile.

Great Pubs

Refurbishment for Jamaica Wine House

master brew

erpage 15

George at CranbrookThe George Hotel, one of Cranbrook’soldest buildings, has a new manager andhas been given a £75,000 refurbishment.

Experienced hotelier Martin Lyall says the work willrestore a more traditional feel to the boutique hotel and brasserie.

He said: “The George - formerly the hotel St George -dates back to the 14th Century and one of the bars was notin keeping with the rest of the hotel. The hotel’s battleshipgrey exterior is being repainted in traditional colours, which willsit better with the surrounding buildings.”

The Red Bar has been renamed The Cranbrook Bar.Cask ale will be sold from the more traditional surroundingsthat include a feature table made from an old hop press.

Shepherd Neame purchased The George last year.Martin takes up the reins following a successful spell incharge of The Vine at Tenterden.

The hotel’s brasserie holds an AA rosette and is listedin both the Good Food Guide and Alistair Sawday’s SpecialPlaces to Stay: Pubs and Inns of England and Wales.

Martin said: “Our commitment to sourcing the best localproduce from trusted providers means our menu changesdaily and features fish from that day’s catch, fruit and vegetablesthat have just been picked and meat at its best.”

Set in the heart of the Weald of Kent, The George has12 bedrooms blending period and contemporary features,including eight period rooms in the older part of the buildingand four contemporary rooms housed in the newer part ofthe hotel.

A landmark building in Cranbrook, the first reference to The George can be found as far back as 1300 and Queen Elizabeth I once visited the inn in 1573.

The Westminster Arms has received an extensive £150,000refurbishment to reinvigorate this iconic pub located in theheart of political London, a mere stone’s throw from theHouse of Commons.

This busy central London house has received a complete external redecorationand a newly modernised kitchen which will service the 40-cover Queen Anne diningroom below and the main bar.

The dining room itself now has a much brighter, warmer and inviting ambiencefollowing a complete redecoration including many period fixtures and fittings.Some fun additions are caricature portraits of past prime ministers that adorn the walls in reverence to the pub’s location.

The main bar on the ground floor has also been redecorated and redressedbut the ornate, original oak bar, that is in keeping with the era of the pub, remains.

In the basement, the Storeys Gate Wine Bar features new lighting and arefaced bar and food service area that has enhanced the aesthetics of the bar.

Westminster Arms receives £150k refurbishment

The Fisherman’s Arms (below), Maidstone’s oldestpub, has been given a £35,000 refurbishment by thebrewery in association with licensee Susan Holcombe andher husband Paul. Susan said: “We had the outside of thepub painted and new signage fitted last year and now thewhole of the Fisherman’s Arms is in pristine condition.”

The Rose in June (below), Margate, has beenrestored to its Victorian glory with a £75,000 refurbishment.Licensee Rob Griffiths said: “Trade is already picking up.The Rose in June is very close to the famous WinterGardens and is the perfect place to relax with a drinkbefore or after a show.”

The Flying Horse in Smarden has a smart new lookthanks to a £35,000 refurbishment by Shepherd Neame and licensee Gayna Barry. The village pub has been fullyrefurbished and redecorated inside and out. Gayna said:“The new décor has brightened the place up. It feels bigger and lighter and they’ve done a really good job.”

Following a £75,000 refurbishment, Ye Olde Whyte Lion,(above) Locksbottom, now has Sky TV, including an outsidescreen for customers using the pub’s landscaped garden, whichhas decked areas for eating and drinking, complete with heatedumbrellas. The ancient coaching inn’s interior has been restyled.

Customers at the Foresters Arms in Tonbridge nowhave more room to enjoy warm weather thanks to a £16,000refurbishment. Licensee Belinda Godwin, who has been atthe pub for six years, said: “We now have more room outthe back for customers to enjoy the fresh air.”

One of Brighton’s smallest pubs is thinking big by installing a games room (above). Customers at the tiny Prince of Wales, in Clarence Square, can now squeeze in a game of darts or bar billiards, thanks to a £15,000 development.

Smaller investmentsstill make a big impactA £3 million investment programme across the pub estate is helping licensees through theeconomic downturn and many are already reaping the rewards.

The brewery’s first pubsThe brewery’s first pubsResearch by archivist John Owen hasuncovered the names of the first handful ofpubs to come under the brewery’s ownership,six of which are still part of the estate today.

Shortly after acquiring the brewery, Samuel Shepherddeveloped an innovative strategy for its time - buying or leasingthe places where the beer was sold, the public houses.

He inherited two and, in 23 years, he purchased 17 moreand leased four, creating a portfolio of tied houses in Favershamand the surrounding villages.

None of his peers had done this. He realised that the pubsprovided a reliable and profitable outlet for his beer. By thetime of his retirement the pubs accounted for more than halfof the assets of the business.

Beer was difficult to transport so outlets had to be close athand or easy to reach, such as those along the main London-Dover road. All Samuel’s village pubs were within seven milesof the brewery. The pubs in Sheerness, with its growing RoyalDockyard, were easily accessible by water along the Swale.

Many of the pubs no longer exist but six of the earlypurchases are still part of the estate: The Three Tuns,Faversham, The Bear, Faversham, The Three Horseshoes,Hernhill, The Dover Castle, Teynham, The Three Compasses(now the Carpenters Arms) at Eastling, and The Plough inLewson Street, Sittingbourne.

The brewery’s earliest pub purchases*still part of Shepherd Neame pub estate today

1711 The Castle, Faversham1715 The Three Tuns, Faversham*1736 The Bear, Faversham*1738 The Red Lion, Whitstable1738 The Chequers, Challock1740 The Red Lion, Minster1745 Two Brewers, Faversham1745 The Ship, Oare1745 The Falcon, Faversham1745 The Wheatsheaf, Faversham1745 The Mermaid, Faversham1747 The Scotch Highlander, Sheerness1749 The Three Horseshoes, Hernhill*1750 The Three Compasses

(now the Carpenters Arms) at Eastling*1750 The Chequer, Minster1750 The Dolphin, Boughton1750 The Dover Castle, Teynham*1750 The Bell, Sittingbourne1750 The Bull, Boughton1751 The Ship, Davington1751 The Ship, Faversham1753 The Fleur de Lis, Molash1755 The Lion at Ospringe1755 The Plough, Lewson Street, Sittingbourne*

The Three Horseshoes was purchased by Samuel Shepherdin 1749 from the local landowner, William Dawes, whosedescendant Edwin rebuilt Mount Ephraim. The pub wasrebuilt soon after. The Three Horseshoes is the heraldicsymbol of the Worshipful Company of Farriers.

The original Dover Castle was built around 1640 to servetravellers on the old Roman road from London to Dover and totake in the mail for Green Street and the villages to the south.

The Carpenters Arms at Eastling was known as the Three Compasses when it was purchased bySamuel Shepherd in 1750. The 14th Century pub wassoon given a “modern” front. Later on it became the haunt of hop pickers working in the area.

The original Three Tuns was in West Street but itmoved to a new building by 1700. This was the localfor the tanners and tannery workers who occupiedthe street.

master brew

erpage 17

The earliest reference to The Plough at LewsonStreet (left) is in 1260. The present late-medieval buildingwas far too fine to be a pub but, by 1755, when it waspurchased by Samuel Shepherd, times had changed.

The Bear is the longest-surviving andoldest pub in Faversham, and was acquiredby the brewery in 1736. Originally, it includedthe houses on either side and its street frontwas 10 feet further back. Its customerswould have witnessed many importantdeclarations from the Guildhall opposite,as well as the entertainment of importantvisitors, including Queen Elizabeth I.

In the last decade, the brewery has seen a risein the number of women running pubs on theirown. Factor in the smoking ban in 2007 andthe more recent difficult economic climate, and a new picture of the modern-day Britishpub is emerging: comfortable, welcoming pubswith family appeal, run by professional, femalelicensees looking for a challenge and a family-friendly lifestyle. For these enterprising women,there has never been a better time to strikeout on their own.

Sara Smile, Queen’s Head, BoughtonSara’s philosophy is to keep things simple. She says:

“The important thing is to control your costs – understand your margins, keep your menu concise and avoid wastage.”

This no-nonsense, business-like approach is honed fromher days as an area manager for a large restaurant group whereSara was responsible for overseeing the smooth-running of agroup of 10 gastro-pubs, and prior to this a chain of restaurants.

Sara has worked with the brewery to turn an out-of-datepub into a light airy bar with a café style ambience along withsome more intimate dining areas, which she also hires out formeetings and training days. There’s definitely a female touchwith all the furniture carefully picked out from salvage yardsand antique shops, accompanied by rainbow displays of glassbottles, arty clocks and wall hangings - without detracting fromthe fact you are still in a pub.

“I gave up work at the end of 2007 and was living oppositethe pub and just got fed-up of seeing a pub that wasn’t beingrun to its full potential. I had lots of ideas as to how I coulddevelop it and, personally, felt ready for a new challenge. The smoking ban was also a factor in my decision to take on the pub – I don’t think I would have done it otherwise.”

Claire Houlihan, The Three Mariners, OareClaire has taken a passion for good food and drink and a

desire to do something on her own and created her own brandof pub experience.

“Our offer is casual, simple and honest, servingcontemporary British cuisine in a welcoming and informalenvironment. I think the scariest thing now that we arebuilding up a good reputation is the weight of expectation -the more people hear about a venue the more they expect!

“I moved to Faversham seven years ago, when I was stillcommuting to London, and decided it was time for a changeand a new lifestyle,” says Claire, an unassuming New Zealander.

“It was really only recently that I felt I had the experienceand the confidence to do something on my own. Taking a tenancyhas been a good way of learning about running a pub with trainingsupport from the brewery and has considerably limited thefinancial risk versus taking on a freehold or even a leasehold pub.“

Here comethegirls...

master brew

erpage 19

Lindsey Leigh, King Edward VII, Herne Bay

You could say the credit crunchhas been responsible for LindseyLeigh’s career change to become sole licensee of the King Edward VII. Her partner had been made redundantand Lindsey thought that the pubindustry offered a family-friendlybusiness opportunity.

She still manages to workremotely for the NHS as a contractingadviser for a primary care trust, aswell as running the pub, althoughshe does sometimes wish there weremore than 24 hours in a day.

She has drawn on both this and her previous experience of running her own therapy business to ensure the pub is on asound financial footing, and as a partly-qualified accountant,sitting down to the books each month doesn’t present her withtoo many headaches.

Says Lindsey: “Although I was versed in running my ownbusiness, my pub industry experience was minimal. Beforetaking over the pub, I was put on numerous training courses bythe brewery to equip me with the skills required to run the pub.”

Karen Cox, The Druids Head, Herne Bay

Karen’s first foray intorunning a pub, she is now sixyears into her tenancy at theDruids Head, Herne Bay and has never looked back.

She had worked as anaccountant in London for a majorsupermarket before running herown bed and breakfast.

Says Karen: “I was ready for a new challenge and decidedthat running a pub would provide just that, as well as being agreat business opportunity. So I obtained my personal licenceand approached Shepherd Neame about taking over one oftheir pubs. It is hard work but very rewarding. You never knowwho is going to walk through the door and it’s great having todeal with different types of characters.”

Karen Barrett, Walnut Tree, Aldington

Karen’s first venturebehind the bar was when shemanaged her brother-in-law’spub while he went on holiday.Two years later, in November2002, Karen took over theWalnut Tree in Aldington.

Karen’s passion led her to transform the place into a

bustling village local, as well as a great destination pub with a delicious menu of traditional dishes. Customers can evencook their own steaks on a hot plate at the table! Karen hasalso introduced themed food nights, including retro schooldinner evenings.

Karen says: “Running a pub is a way of life and veryrewarding, but your heart has got to be in it to make it a success!”

A recent charity fund-raising project, culminating in a soapbox derby, raised £15,000.

Shepherd Neame licensees are beingoffered a broader support package aimedat all areas of their business.

Among the radical plans are commitments to freezeprices for tenants on ales and lagers until January 2011and to match any investment made by tenants, up tothe value of £25,000.

Other initiatives are aimed at providing the company’stenants and lessees with a point of difference. Theseinclude running beer festivals three times a year, offeringa diverse range of beers from across the country.

Business support will extend to a new propertyhelpdesk to respond to enquiries from tenants andflexible tenancy agreements where the term and rentare tailored to tenants’ business plans.

Web-based services are being offered to tenants inthe form of a web-to-print portal which allows licenseesto creative marketing literature for their pubs with ease.Currently under development, the company’s newwebsite will give tenants the tools to develop marketingcampaigns aimed at their neighbourhood and providethem with a micro-site.

Says property and tenanted trade director GeorgeBarnes: “The results of an independent survey of ourtenants have confirmed what we already knew – that wehave outstanding pubs, great people, and a good tenancyagreement which offers flexibility and the personal touch.”

Regional director for CAMRA in Kent Kae Mendhamsaid: “This package appears to be welcome news to thetenants and customers of our regional brewer, givingthem some stability in the current climate.

“The continuing of the annual beer festivals will beappreciated by CAMRA members who will look forwardto drinking the varieties of beer that will be offered."

For more information or to discuss opportunitieswithin Shepherd Neame pubs telephone Linda Reeceon 01795 542132 or visit www.shepherdneame.co.uk

Brewery extends itssupport to tenants

Superb service at Shepherd Neame pubs across the estate has won thebrewery two awards in the him! OnTrack Pub Customer Awards 2009.The brewery was named Best OverallPub Retailer and the Best Pub Retailerfor Quality of Serve Awards. The awards were based on a survey of4,700 pub customers across the UK.

Ale house rThe Three Mariners, Oare

When it comes to putting on pub gigs, it helps if the landlord has a few friends in the music world. That’s certainly the case for licensee Claire Houlihan’s partner, Hamish Stuart,former bassist of the Average White Band, who tours with Ringo Starr and Paul McCartneyand has worked with some of the best in the business. The pub ran its second mOARE Music festival over two days in September, in which Hamish was joined by a host of special guests, including Madness frontman Suggs, Paul Young with his band Los Pacaminos, X-Factor contender and local hero Ben Mills, Squeeze singer Chris Difford, Peter Cox from Go West and soul singer Natalie Williams.

The Star, Guildford, SurreyThe Star’s main claim to fame is that it is the pub where The Stranglers

made their debut. Licensee Georgina Baker said: “We attract a lot of students and we have bands most weekends and another two days in the week during term times.” The pub’s function room accommodates 100 and is fully equipped with a stage, lighting and an in-house PA, and has a solid reputation for hosting local bands and acts known nationally, such as metal band Ted Maul and rockers Million Dead.

The Betsy Trotwood, Clerkenwell Featuring the Lantern Society Folk Club and Snake Mountain

Review, The Betsy Trotwood showcases some of the finest folk, country, and bluegrass music on the London circuit. The pub is set over three floors: the main bar is at street level; downstairs is an atmospheric cellar gig venue; and, on the upper level, an elegant bar and acoustic room. As well as poetry readings and drama, there is also a monthly rock ‘n’ roll party – the brewery produced a bespoke beer for them called Ale House Rock to mark the anniversary of Elvis’ death.

The Royal Albion, BroadstairsOne of the best outdoor venues at the Broadstairs Folk

Week (below), the Royal Albion gardens host folk acts from all over the world in a spectacular setting high above the bay.

DID YOU KNOW?

The Horse and Groom, in

Belgravia, was a regular

haunt of The Kinks,

The Moody Blues,

Brian Epstein and

The Beatles and is now

a meeting place for

Beatles enthusiasts.

The relationship between the pub and popular music goes back a long way and it is a tradition being maintaiFrom folk to blues, jazz to country and metal to bluegrass, there’s something going on somewhere to de

master brew

erpage 21

master brew

erpage 21

ockBlack Horse, Telham, East Sussex

Home of “The Biggest Little Festival in Britain” the pub hosts the Black Horse Music festival each year, a three day event with a wide range of music styles, especially folk, blues and world music. The festival

celebrated its 21st anniversary this year. The outdoor festival runs alongside a folk club inside the pub and includes a

Monday afternoon new bands session and closes with a party on the Monday evening. This year’s festival

featured blues guitarist Aynsley Lister, Maidstone-based folk band Wheeler Street, and bhangra band Achanak.

Past acts have included Ian Dury’s Blockheads and The Wilko Johnson Band, Osibisa and Martin Carthy.

Organiser Steve Hollamby said: “Over the past 20 years the festival has presented consistently high

quality line-ups which have included a well balanced mix of big names and emerging new talent.”

Casey’s, Canterbury, KentOne of the university town’s most popular music

venues, featuring music from Wednesday to Saturday, including Shindig, a special night

of street bands and performers. The pub also holds a battle of the bands contest,

sponsored by Oranjeboom, with £1,000 worth of prize money and has just launched a stylish

new music website: www.caseyslive.co.uk.

Master Brewer would like to hear from your pub if you are hosting great live music masterbrewer@shepherd-neame.co.uk

ned by Shepherd Neame houses across the estate.elight music-lovers of all ages and tastes.

Beacon Court, Gillingham,KentGigs every Thursday, Friday andSaturday and special events on Sundays and other days of the week.

Oranges, Ashford, KentEnjoy a pint while listening to folk, jazz and blues.

Two Brewers, Rochester,KentRegular Live music ever Sunday and an Acoustic Open Mic Night (1st Thursday of each month).

Duke of Cumberland,Whitstable, KentLive music each Friday and Sunday night, Friday jazz lunch.

Alexandra Hotel, Chatham,KentRock, R&B, blues, reggae and soul, as well as an open jam session.

Wrotham Arms, BroadstairsAuthentic folk and blues music everySaturday and most Friday evenings and a prominent venue duringBroadstairs Folk Week.

The Anchor, FavershamLive music every Friday and Saturdayevening featuring a diverse range ofjazz, rock, folk, blues and shanty.

Three Lions, Farncombe, SurreyCelebrated rock and blues venuefeaturing bands each Saturday andSunday, “Scratchers”, as it is known, has been hosting live music for morethan 60 years.

Farewell to MaryMary Dawes, the lastsurviving grand-daughter of Percy Beale Neame, has died at the age of 93.

She was a major shareholder inShepherd Neame and maintainedlifelong and close links with the company.

Mrs Dawes was born Mary NeameFinn at Westwood Farm, Faversham, in June 1915, the second daughter of Lewis and Madeline Finn. Hermother was a younger daughter of Percy Beale Neame, while herfather’s family had farmed in East Kent for centuries.

After World War I the Finnsmoved to Lorenden and purchasedQueen Court Farm, Ospringe. Fromhere, Lewis Finn supplied the majorityof hops used at the brewery and soonafterwards he became a director. When he died, the brewery bought the farm to protect its supply of hopsand Mrs Madeline Finn became a director.

Not only was Mrs Dawes broughtup with the commercial associationwith the brewery but with the familyconnection with her mother’s relatives.Madeline Finn’s Neame sisters werefrequent visitors to Lorenden and one,Evelyn Barnes, spent most of the warthere. Another, Marion Churchward,whose only son was killed in WorldWar I, was especially popular as shegave her young nieces £50 whenevershe saw them. Even the black sheep of the family, uncle Leslie Neame, who was steered well clear of brewerymanagement, was a popular andfrequent visitor.

Whilst Mrs Dawes had no personalmemories of her grandfather, PercyNeame, who was always referred to asThe Master, she had very fond memoriesof her Neame grandmother, who wasalways referred to as Madame! Onesuch memory was a visit arranged byMadame for all the grandchildren inthe 1920s to The London Zoo.Grandmother came in a bath chair butstunningly dressed in long leather boots,tight black silk skirt, ermine cape andhat topped out with an egret.

Mrs Dawes attended her firstBrewery Annual General Meeting in 1936 and missed only a handful during her long life. The grounds of Lorenden were used for manybrewery parties, cricket matches and tennis matches.

At the outbreak of World War II,she joined the First Aid NursingYeomanry and, in May 1940, drovetrucks to collect soldiers returning from Dunkirk. Lorenden became ahaven for many soldiers campedaround in the Ospringe woods, where they could have a proper bath, a good dinner and spend onenight with their wives.

She married Bill Dawes atOspringe Church in November 1940. In 1950 the couple moved into MountEphraim, where the Dawes family havelived since 1695, and began restoringthe gardens, which had fallen intodisrepair.

Here the couple raised fourchildren: Mary Ann, Veronica, Sandysand Diana. Mrs Dawes was devoted toher family which, by the time she died,had extended to 11 grandchildren and10 great-grandchildren.

She was an active participant inHernhill life, serving as president of thehorticultural society and the women’sinstitute and as a school governor. Her hobbies included hunting, sailing and tennis.

But her main love was the gardens,into which she and Bill poured a greatdeal of time and energy and openedonce a year in April for the NationalGardens Scheme. After Bill’s death, in 1982, Mount Ephraim Gardens wereopened to visitors on a regular basisand Mrs Dawes continued to do a littledead-heading and pruning well intoher 90s.

In 1998, she hosted two dances,one for 400 licensees and one for 400employees, at her Mount Ephraimhome, to celebrate Shepherd Neame’stercentenary.

In 2005 she was nominated for theUK Woman of the Year awards.

Mary Dawes died at Kent andCanterbury Hospital on April 26. Her funeral was held at St Michael'sChurch, Hernhill.

Mrs Dawes was described by thosewho knew her as an extraordinarywoman with boundless energy andinfectious humour.

OBITUARY:

MARY DAWES

Mary Dawes was introduced to Prince Charles when he visited the brewery in 1998 to mark its tercentenary

master brew

er page 23

A team from the brewery was first to cross the finish line in the Six Peaks Challenge, raising more than £15,000 for the charity Water Aid. They completed the six climbs in 24 hours and 17 minutes, all within a 72-hour period.

The “Shepherd Neame Extreme” team – radio call sign “firkin” – is the firstfrom a brewery to take part in the Six Peaks Challenge, in which teams have toclimb the highest peaks of six areas of the British Isles.

The six walkers, Jonathan Neame, Graeme Craig, Olly Scott, ChristianHamilton, Darren Packman and Martin Godden, were supported by Giles Hiltonand Stephen Bridgett driving the support vehicle.

Olly Scott, team leader, said, “Our goal was to complete the six peaks andraise some money for Water Aid but to win the whole event and raise more than£15,000 for charity is a huge achievement - we are all extremely proud.”

Shepherd Neame Extreme had the fastest time out of 15 teams taking partand received the Kelda Trophy from veteran mountaineer Doug Scott. Olly saidthat coming in as overall winners was the icing on the cake

He said: “Be assured that the level of competition for this trophy was extremelyhigh and we were competing within a field of 15 teams who were all extremely fit,determined and focused on completing the challenge as quickly as they could.

“While our victory was fundamentally down to a truly fantastic team effort, I do wish to pay special praise to Giles and Steve, our support team, as well asboth Martin Godden and Graeme Craig who, both under tremendous physicaland mental pressure, ignored the pain they were in and found some inspirationalenergy to not only complete the six individual peaks but enable us to post thisincredible winning time.”

Jonathan Neame said afterwards: “Our team spirits stayed high andcompleting the challenge for such a worthy cause has given us a great sense ofachievement. We’ve had a fantastic response from sponsors, a sign that WaterAid and the Six Peaks event are held in high regard. It was a strenuous few days,both physically and mentally, but worth every minute.”

Shepherd Neame

in peak conditionextreme

Team Neame from left to right: David Knight, Jackie Smith, Tim Young, Ben Anderson, Emma Farrant,Michele Coppins, Lyn Fielder, Matt Gurney, John Barnes, Steve Tomlin (driver) and Paul Farrant.

Riding high for British HeartFoundation

Lab

yrin

th P

hoto

gra

phy

Shepherd Neame staff whotook part in this year’sLondon to Brighton bikeride have raised nearly£1,000 for the British Heart Foundation.

Team Neame set off from thecapital in the early hours of Sundaymorning, 21 June, for the gruelling 54-mile bike ride through Surrey andSussex, down to Brighton seafront.

The 10-strong team joined the27,000 other cyclists raising money for the British Heart Foundation, with some members completing thejourney in an impressive five hours.

Credit manager Lyn Fielder said:“It was hard work, especially in themidday sun, but we all - eventually -made it across the finish line, raisingmuch-needed funds for the charity.Well done, Team Neame!”

The team had to climb the highest peaks in England,Wales, Scotland, Northern Ireland, Eire and the Isleof Man between 2pm on a Friday and 2pm on thefollowing Monday. In just 72 hours, they walked 50 miles, climbed 20,000 feet, drove 1,000 milesand made two sea crossings.

The challenge started at Snaefell (Isle of Man),followed by Snowdon (Wales), Scafell Pike (England),Ben Nevis (Scotland), Slieve Donard (NorthernIreland) and Corran Tuathail (Republic of Ireland).

The event helps Water Aid give some of the world'spoorest people access to safe water. A gift of just£15 can provide one person in Africa or Asia with a lasting supply of safe, clean water, sanitation and hygiene education. It is still possible to makea donation through a dedicated web page. Theaddress is www.justgiving.com/shepherdneameltd1.

The Six Peaks Challenge

master brew

erpage 24

Published on behalf of Shepherd Neame by Edwards Harvey, The Mill House, Hollingworth Court, Maidstone, Kent ME14 5PPPrinted on 80 per cent recycled stock that has been awarded the NAPM and Eugropa recycled certificates

HR assistant Nicola Gent and payrolladministrator Christine Epps had a closeencounter of the hirsute kind when TV cooksThe Hairy Bikers came to film a segmentof their programme at the brewery.

HR manager Robin Duncan is a Harley Davidsonmotorbike enthusiast and had often mentioned thathe enjoyed watching The Hairy Bikers – aka SimonKing and Dave Myers - on TV.

“Unfortunately, he was off sick the day that theycame in so we thought we would try and get a sneakyphoto out of the window for him,” said Nicola.

One of the bikers spotted them and waved soNicola and Christine popped down to ask for a photoof the two of them together.

“Instead they told us to hop on the bikes and have aphoto with them! They were really nice,” said Nicola.“Robin came in the following morning to find a framedphoto of us on his favourite bikes on his desk! He wasjust a tad jealous!”

The show was broadcast in early September and celebrated the best of Kentish Fare. The bikerscooked Dover Sole in a sauce made from 1698 bottleconditioned ale.

Hair today, gone tomorrow

Production anddistribution directorTom Falcon played an unusual role in thisyear’s Hop Festival.Guitarist and singerTom took to the musicstage outside the frontof the brewery with hisfunk rock covers bandJam Sandwich, playingfour sets over two days.

Rock on Tommy!

The Hairy Bikers with Nicola and Christine

The Sportsman in Seasalter has been namedGastropub of the Year in the National Restaurant Awardsand was also placed 12th in the awards’ list of The Top 100Restaurants in the UK, ahead of famous names such as Le Manoir des Quatre Saisons and Le Gavroche. StephenHarris, from the Sportsman, at Seasalter, was also namedBest Chef at the Good Food Guide Editors’ Awards for his“brilliant, idiosyncratic” cooking. One quarter of the Kentlistings in The Good Food Guide are Shepherd Neame pubs.

This year’s hop harvest and the expertise of our brewers were featured in two prestigiousTV and radio programmes – BBC1’s Countryfile and BBC Radio 4’s The Food Programme.

Countryfile presenter Julia Bradbury picked hopsunder the expert tutelage of veteran farmer Tony Redsell,who supplies hops to Shepherd Neame, while hercolleague Jules Hudson visited the brewery.

Jules saw a hop sample unpacked and was given atour of the beer-making process by master brewer StewartMain, followed by a tutored tasting in the sampling room.

Tony Redsell also took part in The Food Programme,joining hop expert Dr Peter Darby and Shepherd Neamehead brewer David Holmes in taking listeners through thejourney of a pint of ale from the field to the cask.

Presenter Sheila Dillon was treated to a hop-picker’slunch, including Alison Shelley’s beer bread and a fruit cakemade with Late Red by Sam Jeal.

Best gastropub hasBritain’s best chef

TV and radio shows tune in to hop harvest