Autumn 2011

M A S T E R

BREWER

Delivering the perfect pintTwo new hotels add to growing portfolio

www.shepherdneame.co.uk

shepherdneame

@ShepherdNeame

Welcome

In this edition of Master Brewer, we look atwhat happens to our fine ales and lagersafter they have been brewed.

Shepherd Neame achieved recordturnover and brewed more beer thanever before in the past year, despitechallenging market conditions.

The company’s annual results show turnoverwas up 5.2% to £121.3m while operating profit beforeexceptionals increased by 3.3% to £12.3m. Adjustedearnings per share rose 17% to 46.2p.

Total beer volume was 276,000 brewers’ barrels,up 4% against the background of a UK decline of 7.1%.Our own beer volume was up 2.6% to 239,000 brewers’barrels, with Spitfire, Bishops Finger and Asahi Super Dryperforming strongly.

The pub estate is continuing to reap the benefitsof recent investment. In managed houses like-for-likesales were up 7.4%, liquor up 5.6%, food sales up 11.1%and accommodation improved by 9.7%. The results alsoidentify improving trends in tenanted pubs.

The company has made a strong start to thecurrent financial year, with further increases in beervolumes and like-for-like managed sales and theacquisition of two prestigious coastal hotels for £7.6m,adding 66 letting rooms.

Chairman Miles Templeman said: “These areindicators of a company in good health at a time whenmarket conditions are challenging, competition intenseand when the economy is weak and our consumers areseeing a decline in real incomes.

“We have again achieved record turnover andtotal beer volume, reported a significant surplus overnet book value in the valuation of our pub estateand created sufficient cash flow to repay debt aheadof schedule.”

He said the company faced two major challengesin the coming year: the likely fall in customers’disposable income and inflationary pressures inthe price of raw materials.

He added: “We will continue to pursue our long-termstrategy of investing fully in our brands and pubs so asto retain the strength and identity of the business.”

A company ingood health

Following the progress of our beers from brewery toglass, we celebrate the various roles of the many peoplewho combine great skill and dedication to ensure that eachpint brewed at Faversham reaches the customer in the bestpossible condition.

It’s been a busy year for our ale and lager brands withthe Asahi team making an epic road trip to Ibiza,Oranjeboom launching a website and supporting live music,and Hurlimann backing Kent football.

And now, in November, Spitfire is throwing its weightbehind Movember, a global charity which encourages mento grow a moustache during the month to raise awarenessof men’s cancers.

Our Visitor Centre continues to win awards andraise the brewery’s profile, while our first photographycompetition has gleaned some spectacular shots of whatgoes on behind the scenes. The brewery and 21 of our pubsalso feature in Heroic Yomps: Pub Walks in Kent, a hikingguide sponsored by Shepherd Neame, which is raisingmoney for the veterans’ charity Combat Stress.

We continue to develop our accommodation anddining offer and we have acquired two prestigious coastalhotels, as well as enhancing the quality of the estate throughrefurbishments and matched investment schemes.

Pubs across the estate, particularly those withaccommodation, are gearing up for the London 2012Olympics, ready to seize this once-in-a-lifetime opportunityto promote the region’s food, drink and attractions to aworldwide audience.

Finally, we look into the past, as archivist and historianJohn Owen publishes his new book The Shepherds andShepherd Neame Brewery, Faversham, Kent 1732-1875,telling the story of the family that initially partnered withPercy Beale Neame and then sold the business to him in 1875.

Jonathan NeameChief Executive Shepherd Neame

Food sales in managed houses are up by 11.1%

Cover picture: Draymen Malcolm Downs and Mark Green

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Hosted by Andrew Griffiths MP, chairman of theAll Party Parliamentary Beer Group, the event celebratedBritain’s brewing expertise with 16 of the Beer Group’spast and present Brewers of the Year, accompanied by theirlocal MPs and brewery chief executives. Ian, now retired,was voted Brewer of the Year in 2007.

Mr Griffiths said: “It is an enormous pleasure towelcome some of the country’s most respected brewersto Parliament. Beer is not only our national drink; it is alsoa vital plank of the UK economy, sustaining hundreds ofthousands of jobs from farm to pub.”

The IBD’s executive director, Simon Jackson, added:“The pantheon of brewers assembled here today has notonly been responsible for creating some of the country’sfinest beers, they have also been enormously generousin passing on their knowledge to future generations.”

The brewery has made two key additionsto its growing hotel estate with theacquisition of The Bell Hotel, Sandwich,and The Fayreness Hotel, Kingsgate.

It brings the total number of rooms operated by ShepherdNeame’s managed pubs and hotels across the South East upto 246. Our tenanted estate adds a further 204 high qualityrooms, giving a total of 450. This makes Shepherd Neameone of the biggest accommodation providers in Kent, withan estate further improved by enhanced digital platforms.

Jonathan Neame said: “We have a successful recordof developing premium hotels, emphasising their individualcharacteristics, and we are sure these hotels will make fineadditions to our managed estate.”

The Bell Hotel is a boutique hotel which hasundergone major investment to its 37 rooms, which havebeen refurbished in modern, individual style, as well as twofunction rooms and a restaurant.

Throughout the year, The Bell Hotel holds events andexhibitions in support of local arts, to promote the produceof local and regional farmers and growers and to participatein Sandwich’s festivals and celebrations.

Its restaurant offers bar, lunch and dinner menusfeaturing dishes including local fish and seafood, salt marshlamb, vegetables, salads and herbs from nearby farms.

It is a favourite with those wanting to make the most ofthe historic town and its many features, such as the Guildhalland town hall, Ropewalk and Toll Bridge over the River Stour.

It is also ideally placed to take advantage of some ofthe best links courses in the South East, such as OpenChampionship course, Royal St George’s and qualifyingcourses, Princes and Deal’s Royal Cinque Port course.

The Fayreness Hotel, Kingsgate, has 29 bedroomsand occupies an enviable position, with spectacular seaviews over Botany Bay and close to the sandy beaches ofKingsgate Bay and Joss Bay.

Its clifftop garden, restaurant and conference facilitiesmake it a popular destination for those looking to enjoyholidays, business breaks and weddings. It is locatedclose to North Foreland Golf Club and the new TurnerContemporary gallery in Margate is also nearby.

Jonathan Neame and Ian Dixon, Shepherd Neame’s former production and distributiondirector, were guests at a House of Commons reception to mark the 125th anniversaryof the Institute of Brewing and Distilling.

MPs pay tribute to brewing excellence

Shepherd Neame adds togrowing hotel estate

From left: IBD executive director Simon Jackson, Jonathan Neame, Ian Dixonand IBD president Donald Nelson

It takes quality ingredients and plenty of know-how tobrew a perfect pint of traditional ale or lager. Yet all that skilland experience would be worth nothing if it wasn’t for the keyfigures who see that pint of beer safely through to thecustomer’s glass.

The success of your pint’s journey depends on the talentand passion of a huge number of people in the brewery, outon the road and in the pubs.

Although they possess many different talents, all ourexperts share one aim – to ensure that your pint reachesyou in perfect condition.

When it comes to serving great beer, the art of brewing is only half the story. Master Brewerlooks at the dedication and expertise that goes into bringing the perfect pint to customersafter the brewers have worked their magic.

TESTING AND TASTING

You can’t deliver a perfect pint without controlling thenaturally-occurring organisms that can spoil beer. Qualityassurance manager Chris Gregson leads a team of tastersand technicians monitoring every drop of beer throughoutits journey from mash tun to glass.

“There are two main parts to our job,” said Chris.“We have developed a framework of best practice to maintainclean tanks and consistent beer and this is always underreview to see how we can improve our methods further.

“The other aspect of our role is regular testing and tasting.”Microbiological tests, using agar plates and bioluminescent

swabs, are carried out on all equipment, pipes, tanks, yeastand liquor and the final product is also tested for colour,bitterness, alcohol and pH.

“We have set up a dedicated tasting panel and we havetrained our palettes to recognise any off flavours in beer,” saidChris. “A batch of beer cannot leave the brewery without atleast two of us tasting it.”

A larger tasting panel is responsible for checking flavourprofiles so that brands are consistently the same flavour andseasonal ales are a good match for the previous year. Panellistsjudge the beer using a set lexicon of descriptive words,from which “spider” charts are created, mapping the flavourprofile and keeping a record to compare with future tastings.

The team also takes part in ring-testing schemes in whichmore than 30 labs from different breweries cross-check theirresults and tastings, enabling them to benchmark their analysis.

Chris also liaises closely with Shepherd Neame’s customerservice team, technical support experts and licensees toencourage best practice all the way through to thecustomer’s glass.

He said: “A combination of greater awareness, moremodern techniques and Master of Beer training hasimproved standards in our pubs tremendously.”

CRUNCHING THE NUMBERS

A firm grasp of mathematics is one of the less obviousskills required in delivering the perfect pint. Supply chain analystSteve Couzens has the task of monitoring stock levels andplanning production, reducing the amount of time beer spendsin the warehouse and thus increasing its shelf life for the customer.

“My job is to keep customers supplied and the beerfresh,” said Steve. “We look at sales and forecasts andproduce production plans to meet these in such a mannerthat we keep our beer as fresh as we can. Instead of havingtoo much beer sitting in the warehouse, we produce whatthe customer wants, when they want it.”

This supply chain analysis, backed by SAP software anda focus on customers has yielded impressive results.

Now bottles reach customers in seven to 14 days.The turnaround on kegs was 10 days but is now six or sevenand casks spend four or five days in the warehouse ratherthan a week.

“The timing is particularly important for cask ales,”said Steve. “Freshness is important to real ale customersand we have seen returns reduce as a result.”

A flexible and proactive approach to stock managementhas also cemented the confidence of supermarkets in placinglarge orders.

Earlier this year, a Sainsbury’s promotion expected toamount to 45,000 cases of Spitfire took off spectacularly withcustomers, with cases flying off the shelves from day one.

“We looked at figures from previous promotions and wefelt it would be closer to 65,000,” said Steve. “We monitoredthe sales out in-store and after just one day decided we neededto revise our projections and plans. Adjusting stock levels acrossthe brewery and maintaining flexibility, we were able to fulfilall orders on time and, most importantly, keep the shelvesfull. The promotion ended up as three times the originalforecast – over a million bottles of Spitfire in three weeks.”

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Drayman Malcolm Downs (left) has lived in Faversham allhis life and for half of it, 27 years, has worked at Shepherd Neame.

“Cyril, my father, also worked for the brewery and washere when I joined in 1984,” said Malcolm. “I started workloading the lorries and stayed there for two years beforetransferring onto the dray fleet where I have been for the last25 years. In that time I have had only three regular drivers:Laurence Halls, who now works in the SNDC warehouse, IvanWarner, who has retired, and my current driver, Malcolm Cane.

“I enjoy my job as a drayman, meeting our customersand looking after their needs. Although the role has basicallystayed the same, the working practices have changedenormously. For example, all the drays used to be handloaded and they are now all loaded by forklift truck.”

KEEPING OUR COOL

Warehouse manager Tony Berllaque leads a team of 30,working a two-shift system. Their job is to ensure that beer,particularly cask ale, goes in and out of the warehouse asefficiently as possible, minimising any factors that couldadversely affect its quality.

“We have a temperature-controlled chill pod set at8°Centigrade,” said Tony. “This is useful for keeping our caskale at a low, consistent level, particularly important duringthe summer months.”

Last year, the chill pod was fitted with an automatedelectric door which forklift truck drivers open and close withremote-control hand-sets. This reduces the time the door isleft open so the cooling fans do not have to work so hard andless energy is needed to maintain a constant temperature.

“Warehousing should be a simple process,” said Tony.“We have achieved greatly reduced put down times and tryto limit double handling, cutting the potential for damageand movement, which can affect quality.”

ON THE ROAD

Between the warehouse and the pub cellar, the qualityof the beer is the responsibility of the dray team. Distributiongeneral manager Andy Miller said the aim was to minimisemovements and to avoid high temperatures as much as possible.

“We only load up the day before, preferably late in theday, and park the lorries out of direct sunlight inside thewarehouse,” he said.

Sophisticated routing software is used to plan deliveriesas efficiently as possible. A dray might visit up to 20 customersin a day but the beer only spends a few hours on the lorry.

“Cask ale will only tolerate a certain number of movementsbefore the quality suffers and gone are the days when beercasks were kicked and rolled all over the place,” said Andy.

“These days there is very little manual handling – casksare now picked up by forklifts and we leave any movementsuntil the last possible moment. Our draymen have a great dealof training and experience in handling casks at the customerend, where the beer is carefully lowered into cellars by rope.”

DID YOUKNOW?

The chill pod has afloor space of 270 squaremetres with a maximumworking storage capacity

of 1,250 nine-galloncasks (firkins).

We would always advise licensees to putthe emphasis on quality rather than quantity.

TALKING TO CUSTOMERS

Customer service managerLorraine Pooley and her team arein the front line when it comes tomaintaining beer quality.

They are in constant touch withlicensees, informing them aboutnew products, collating orders,monitoring feedback and advisingon basic cellar issues.

Before a new beer is launched, abrewer holds a tutored tasting for theteam so they can describe its provenanceand flavours to potential customers.

“We have all been on a Master ofBeer course and gained some practicalknowledge in the cellar at SNDC,” saidLorraine. “Next February, the team willbe further improving our knowledgeon a British Institute of Innkeeping (Bii)cellar management course.”

Specialist knowledge is vital whendealing with calls from customers whoneed advice on serving our beers.

“We deal with ullage,” said Lorraine.“Ullage figures have drastically reducedin the past couple of years, but if acustomer calls to say their beer is notquite right then we have the knowledgeto try to make a basic diagnosis of theproblem using a checklist provided bytechnical services.

“Perhaps there is too muchpressure in the cask and it needsventing, the temperature is too high

in the cellar or in the pipes, the sparkleris too tight or the spiling and tappinghas been performed incorrectly.

“All these things can be a problemand if there is something we can’tsolve, or the licensee needs furtherassistance, we put them in touch withour technical services colleagues.”

Since 2008, the team has run amonthly survey, both online and bypost, asking 100 customers abouttheir relationship with the brewery.The sample is rotated each month,meaning all pubs in the estate, plusfree trade customers, have a chanceto give their feedback regularly.

“Results show that we areconstantly raising the bar in terms ofquality,” said Lorraine. “Returns aredown and our satisfaction ratingsacross all areas are consistently good.”

BEST CELLARS

Trade quality services managerIan Barsby leads a team of 14, alldedicated to helping licensees serveShepherd Neame beers in the bestpossible condition.

Their role goes way beyond thetechnical aspects of storage anddispense, extending to training,product advice, glassware andmatching beer and food.

A quality control expert isconstantly on the road, testing beeracross the estate as well as atindependent pubs, clubs and hotelswhich serve Shepherd Neame beers.

“If a customer is selling our beer,we will support them in every way wecan to serve the perfect pint,” said Ian.“Our technicians deal with installationsand faults, replacing parts and servicingequipment but much of our job is ineducating licensees and staff aboutour beers.”

Ian encourages all licensees andstaff serving Shepherd Neame beers toenrol on the company’s Master of Beerprogramme, which takes them fromthe basics of cellar management all theway through to promoting beer withtasting events.

Basic training covers cellar skills,caring for cask ale, cleaning cask and

keg systems and common faults.More advanced levels cover enhancedproduct knowledge, tasting skills,beer and health, raw materials andthe brewing process.

In addition, Ian’s team gives tipson maintaining cleaning equipment,styles of glassware and differenttechniques for pouring ales and lagers.

“Our regular cellar and Master ofBeer audits will also consider issues suchas volumes,” said Ian. “There is no pointtrying to serve four cask ales and havingthem too long in the cellar because thedemand isn’t there. We would alwaysadvise licensees to put the emphasison quality rather than quantity.”

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You want to leave customers with a positiveexperience so they will tell their friends andcome back.

CONDITION CHECK

Bart Nelson is one of a team ofbusiness development managers,who visit pubs throughout the estate,ensuring licensees have the skill,knowledge and equipment to servetop quality cask ale.

During regular visits, he examineseach beer on sale for its look, taste,aroma, temperature and condition.

“Good cask ale should be well keptand benefit from 48 hours of secondaryconditioning in the cellar before it is

served,” said Bart. “I am looking forbeer that is what is known as ‘brilliantcondition’ – clear enough to see yourfingers through it. It should also havea nice tight, creamy head which lacesdown the side of the glass.”

As well as advising licenseeson cellar skills and equipment andrecommending ways in which theycan improve quality, Bart also suppliesbranded glassware.

“It is important to serve the rightbeer in the right glass,” he said.

Bart said the increased interest incask ale reflected a demand for productswith provenance and character servedin excellent condition. But tenantsneeded to judge how much they werelikely to sell, as cask ale can lose itsfreshness if left in the cellar for too long.

“Good cask ale is the barometer ofa good pub so getting it right is vital,”said Bart.

“I always advise tenants that it isbetter to serve one cask ale in excellentcondition than three in adequate condition.”

SERVING THE PUBLIC

Licensee Mike Stokes knows a bitabout serving great beer. His pub, TheHoop & Grapes in Farringdon, London,won Shepherd Neame’s Perfect Pintaward in the brewery’s annual pub awards.

Mike has been running the pubsince November 2007. This spring hewas a semi finalist in the 2011 BritishInstitute of Innkeepers Licensee of theYear Awards.

He has achieved Shepherd NeameMaster of Beer Level 2 and has a Biiqualification in beer and cellar qualitybut stresses that delivering the perfectpint is a team effort.

“You need well-trained staff whocare about well-maintained beer toproduce the perfect pint,” said Mike.“We serve three to four cask ales atany one time, usually Spitfire andBishops Finger plus a seasonal aleand possibly a guest ale.

“Everyone likes to try somethingnew so I make sure there is alwaysa choice.”

Pipes are given a full clean atleast once a week and flushed out withwater between each barrel change.Sometimes this is done more oftenduring periods of high volume orbecause certain beers leave greateramounts of residue.

Mike said: “We check the beerbefore we connect it to the line andthen again at the bar. It is also auditedregularly by the trade team and ourBDM and we are a member of CaskMarque so they check the beerquality too.

“Ideally a barrel of beer needsto be consumed within three daysbecause as beer oxidises it goes flatand if you don’t sell it quickly enoughit can affect the taste. I find thatShepherd Neame beers remainconsistent to the end of the barrel.”

Mike gives his staff on-the-jobtraining, observing, correcting andreinforcing key messages, plus formaltraining with Shepherd Neame andthe Bii which keeps everyone in touchwith changes in methods and practice.

“When there is a barrel changewe keep customers informed withspecial pump clips telling them what’sgoing on. One has the message‘I’ll be back’ with a picture of ArnoldSchwarzenegger.”

Ultimately, says Mike, delivering theperfect pint is all about the customer.

“My view is that if a customer hasa complaint, even if there is nothingwrong with the beer but they just don’tlike it, then deal with it and give themwhat they want,” he said. “We will offerto top up pints with a large head withoutbeing asked. You want to leave customerswith a positive experience so they willtell their friends and come back.”

Amateur photographers were invited to capture the characterof Britain’s oldest brewer in Shepherd Neame’s first breweryphotography competition supported by KRN Newspapers.

The pictures were taken duringexclusive open evenings, in whichentrants were given an hour to takephotographs in areas of the brewerynot usually open to the public.

Nearly 100 entries were receivedand an expert judging panel assessedphotographs based on composition,originality and technical ability.

Winner Jon Strange, an insurancebroker from Canterbury, was praisedfor his photograph of the fermentationvessels against a sunset backdrop,which portrayed the industrial natureof Shepherd Neame while remainingan appealing image in its own right. Alljudges agreed that Jon’s photographhad an extra special dimension.

Jon won a Sony digital SLR cameraworth £350, courtesy of Favershamcamera dealer Davies and Eason. He isalso guaranteed a place in ‘A Year inthe Life of Faversham 2011’ exhibitionand book, organised by Kent CreativeArts. Runners-up Christopher Rogers,Rebecca Douglas and Richard Enfieldeach won six cases of Spitfire Ale.

Behind the ScenesBehind the Scenesin search of winning shot

Jon Strange - ‘Out over the Roof’ (Winner)

Christopher Rogers - ‘Copper 2’ (Runner-up) Richard Enfield - ‘Pumps’ (Runner-up)

Rebecca Douglas - ‘Under retro pressure’ (Runner-up)

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Visitor CentreThe national awards are organised

by VisitEngland and recogniseoutstanding commitment to customerservice and high quality standards.

Shepherd Neame competedagainst seven other regional finalists toscoop the top prize, and Visitor Centremanager Graham Hukins said: “Winningthis award is a great testament to thehard work of the team who provide afirst-class experience for our visitors.”

Britain’s oldest brewer wasrecognised for its outstandingcustomer service, good presentationof information, accessibility and

innovative marketing that has broughtin new and repeat visitors.

John Williams, chairman of TourismSouth East, said: “Competition from acrossEngland is fierce and standards areextremely high so to achieve such highaccolades is a resounding endorsement.”

Shepherd Neame Visitor Centrewas also named Best Little Treasureof Britain in the Group Travel Awards.The awards celebrate the best suppliersto the group travel industry, and thisyear the Little Treasures Award wasintroduced to recognise smaller, lesserknown attractions in the UK.

The hat-trick was clinched witha silver award in the Green TourismBusiness Scheme.

Brewery tours allow visitors tosee the heart of the working brewery,showing the whole brewing processfrom hop to hand pump. Guests alsohave the chance to visit The OldBrewery Store, with a fascinatingdisplay of original pub signs, vintagedelivery vehicles and hop pickingmemorabilia. Each tour finishes witha tutored beer tasting.

Winter events at brewery

Hat-trick of awards for

Visitor Centre manager Graham Hukins, Group Travel Awardshost Simon Calder, travel editor of The Independent,and Visitor Centre assistant manager Laura Salway

Online presence makes Christmas shopping easy

The brewery was named Small Visitor Attraction of theYear at the Enjoy England Awards for Excellence 2011 –one of three awards won this year.

TheWinter Beer and FoodEvening will be held on November 4,where four seasonal courses are matchedwith ales and lagers that complementthe food. The event also includes aguided tour and tutored beer tasting.

Guests will need to keep their witsabout them on November 19 for thebrewery’s Murder Mystery Evening.Diners will help unravel cryptic cluesto reveal the murderer, while enjoyinga superb four-course dinner in thecharming 15th century function room.

The traditional Ale Samplers’Supper will take place on November

25, which includes an evening tour ofthe brewery and a two-course mealin the Visitor Centre bar.

Step back in time with the VintageCorporation Band at the 60s and 70sParty Evening in The Old Brewery Storeon December 2. The nine-piece bandwill perform songs from their extensiveback catalogue including Motown, disco,jazz, blues, soul, rock ‘n’ roll and pop.

There’s more live music onDecember 3 with Christmas Rock inthe Brewery, headlined by one ofKent’s best-loved covers bands, TheCrossfire. The band will entertain with

a mix of blues, rock and funk musicwith support from Under the Wood.

Throughout December, visitorscan enjoy Yuletide Brewery Tours andhave the chance to try hot spiced beer,a common winter drink in the 16th and17th centuries. The mulled beer will bemade using Bishops Finger StrongKentish Ale and served with warmmince pies.

The festive theme continues withChristmas Beer and Food Eveningson December 16 and 17 with fourtraditional Christmas courses andcomplementary ales or lagers.

If you’re looking for somethinginteresting or unusual togive your loved ones thisChristmas, then check outthe unique selection at thebrewery shop.

A huge choice of beers, wines and spirits, gifts, hampers, gift vouchers andclothing is available both in the shop and online.

It’s easy to shop online and have your gifts delivered to your home in goodtime for Christmas – just visit www.shepherdneame.co.uk/shop.

Our suggestions:

Shepherd Neame Christmas Ale, RRP £2 per 500ml bottleThis 7% abv glowing amber ale, with its heady, fruity nose, is the perfect

accompaniment to traditional Christmas fare and makes an ideal stocking filler.

Grant’s Morella Cherry Brandy, £15.50First made by Thomas Grant in Kent in 1774, Grant’s Morella Cherry Brandy

was a favourite with Queen Victoria, holds a Royal Warrant from the Prince ofWales and is mentioned by Charles Dickens in The Pickwick Papers.

Brewery gift certificatesShepherd Neame gift certificates make an excellent present and are valid for

12 months. Gift certificates can be purchased for brewery tours, short breaks andbeer and food evenings.

Bishops Finger Christmas Pudding, £9.95 for 450g or £14.95 for 900gIndulge with a rich, fruity Christmas Pudding complemented by the bitter taste

of Bishops Finger Strong Kentish Ale. (Only available online as part of a hamper).Bishops Finger Christmas Pudding

Crowning Glory

Jonathan Neame welcomed a host of eager gueststo the official opening, including journalists and devotedregulars, where he marked the occasion with a chequepresentation to Maggie Stephenson from the local branchof the charity Childline.

A new addition is the Kings Room on the first floor,a multi-function space boasting its own bar and far-reachingviews over Blackheath. This is used as a dining area but isavailable to hire for functions on certain days. A state-of-the-art kitchen has been installed on the first floor, enablingthe Crown to offer an exciting new menu.

Manager Keith Hedley said: “The bar has been movedback about six feet leading to much more floor space and ithas been altered from square to horseshoe-shaped. We havea new lobby and the whole place has a nice, homely feel. It isa contemporary feel, but still very much a traditional pub.”

The Crown’s décor is a refreshing mix of traditionaland modern: exposed brickwork, open fires, Victorianwall tiles, hand-painted mirrors and vintage wall fittings.There is also an attractive snug area. The original pubsign has been restored.

The outside seating area has been refurbished, freshlypainted and new lighting installed. Doors open onto theforecourt, which has also been resurfaced.

With the Kings Room opening up The Crown’spotential for enhanced dining and functions and the choiceof Shepherd Neame cask ales increased from three to five,the pub is all set to take on a new lease of life.

“It has always been a thriving pub and particularlybusy at weekends,” said Keith. “But now it definitely hasthe wow factor.”

The Crown, Blackheath, a landmark pub close to Greenwich Park, has enjoyed a £700,000refurbishment, bringing it up to date while retaining the feel of a traditional pub.

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Down bythe Riverside

Red letter day forWilliam Caxton

The pub occupies a prime spot nearthe Stodmarsh National Nature Reserve,on the banks of the Great River Stour.The four partners who run the GroveFerry Inn teamed up with the breweryto extend the riverside terrace andexpand the patio, creating more spacefor customers to enjoy traditional Kentishale and good quality food by the river.The building also has a new roof andrefurbished windows.

Already well-known as a start pointfor boat trips, the Grove Ferry Inn nowhosts a visitor information centre withdetails of local attractions and servicesand the area’s extensive network ofcycling and walking routes.

Originally a coaching house datingback to 1831, the inn took its name froma hand-drawn ferry and is an excellentbase for walkers, fishermen and cyclists.

Debbie Fleet (right), a first time licensee, has brought thepub back into the heart of the community after the brewerymatched Debbie’s investment of £20,000 to provide bedand breakfast accommodation.

Debbie said: “We are providing three en-suite rooms,one a luxury suite with kingsize bed and a Jacuzzi bath.”

She has also introduced pub food, served lunchtimes,evenings and all day Saturday, including a traditional roast.

The Grove Ferry Inn, acharming riverside pubnear Canterbury, is makingthe most of its delightfulsetting thanks to a £100,000refurbishment and theintroduction of a touristinformation centre.

The William Caxton, in Tenterden High Street,has received a new lease of life followinga refurbishment and the introduction ofaccommodation and home-cooked food.

The Millers Arms in Mill Lane, Canterbury, has an enhancedspace and a fresh, contemporary feel following a £100,000refurbishment by the brewery.

The whole of the downstairs hasbeen redesigned and redecorated,combining modern materials withcharacter furniture to give a clean,new look that remains sympatheticwith the building’s origins.

The restaurant area has beenredecorated, kitchen extended andexterior freshly painted.

With The Marlowe Theatrere-opening this month (October)following its own extensive refurbishment,the Millers Arms – a short walk away inMill Lane – is perfectly situated to offerpre and post-show refreshment.

The Millers Arms, built in 1826 toserve local mill workers, occupies a primespot in the centre of Canterbury witha view of the cathedral, making it aperfect base for visitors to the WorldHeritage Site and Kent’s coastal resortsand countryside.

As well as a lively bar and restaurant,the pub has 11 en-suite rooms withmodern facilities as well as a courtyardgarden and an inglenook fireplace.

Millers Arms raises curtain oncontemporary new design

Impressive conversionat the Rugby Tavern

The Rugby Tavern in Clerkenwell has been givena £120,000 external and internal refurbishmentby the brewery.

The bar has been redecorated and there has been extensivework to the kitchen and function room. New furniture, carpetingand lighting has been installed and there are photos mountedon the walls depicting the area’s colourful history.

A particularly striking feature is the etched windows around the pub,each inscribed with Rugby Tavern, Shepherd Neame Limited or Fine Ales andcomplementing the pub’s traditional yet revitalised look.

The outside has been painted and new signage erected.The Rugby Tavern is so named because it was built about 1850 on land

donated by the renowned Rugby School, whose famous pupil William WebbEllis is credited with inventing the sport.

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Royal Oak has smart, modern look

We do like to be beside the seaside

New kitchen means

Manager Joice Wisdom said: “We now have extraseating and the tables can accommodate eight people.There are new umbrellas and planting. It has been givena theme in keeping with the hotel and its proximity tothe beach.”

The Royal Hotel boasts a warm welcome, good foodand ales and an enviable location.

Its appeal was obvious to Lord Nelson and LadyHamilton who paid frequent visits while the British fleetguarded the Kent coast against Napoleonic invasion in 1801.

The Royal Hotel, Deal, has made themost of its seafront location with amajor garden refurbishment.

The refurbishment combines carpeted lounge areas with stylishwooden floors and the range of comfortable furniture includes highbacked leather chairs in which customers can watch sport and otherevents on satellite TV or warm themselves by the feature fireplace.

Serving the rural community of New Ash Green, the family localis also close to Brands Hatch racing circuit and London Golf Club.

new menu for ChequersThe Chequers at Doddington is building its reputationfor good food following a refurbishment by the brewery.

With an extended, fully-equippedkitchen, bigger and brighter restaurantand new chef, licensee JosephineGreenham has launched an excitingnew menu at the Grade II listedcoaching inn in the heart of the village.

The restaurant area has beenredecorated and fitted out withrustic furniture, sympathetic with thecharacter of the medieval buildingwhich has oak timbers, mullionwindows and an inglenook fireplace.

The Royal Oak in New Ash Green has been given an £80,000 refurbishment by thebrewery and redecorated inside and out in a smart, modern style.

Heroic Yomps: Pub Walks in Kentfeatures 27 walks between pubs,covering a total of 114 miles of paths,roads, tracks and byways betweenRochester, Maidstone and Faversham.

The book, sponsored by ShepherdNeame, is being sold for £5 in aid ofthe charity, Combat Stress, whichspecialises in the care of militaryveterans’ mental health.

Author Geoff Rambler has chosenCombat Stress to benefit fromproceeds because he said that leisurewalking was a great way to relax whilekeeping fit.

The walks are arranged into fivechallenging circular “lily-pads” ofbetween 18 and 34 miles, enablingkeen ramblers to start and finish theirday’s walking at the same pub if theywish. Very fit walkers can take on the45-mile linear Shepherd Neame Wayfrom the Two Brewers, Rochester tothe Shepherd Neame Visitor Centre.

Geoff Rambler – real name GeoffEttridge – said: “There is no lack ofshorter teashop-type walks in Kent butfor walkers wanting a more challengingexperience the opportunities aresomewhat limited and tend to berestricted to longer linear routes suchas the Saxon Shore Way and the NorthDowns Way. My hope is that I’ve managedto meet the needs of two types ofwalkers: those who wish to undertakecircular walks and those who may wishto travel from one point to another.”

The book was launched with a walkbetween the Carpenter’s Arms, Eastling,and The George at Newnham, led byGeoff Ettridge, Jonathan Neame and KentExplore ambassador Barbara Sturgeon.

The walks take in 21 ShepherdNeame pubs, as well as the brewery’sVisitor Centre and the book carriesdetails of each pub along the way andthe facilities, food and drink available.

Heroic Yomps: Pub Walks inKent is available from the ShepherdNeame Visitor Centre Faversham shopand by downloading it as an ebookfrom Amazon.co.uk.

Brewery sponsorspub walks charity book

Barbara Sturgeon, Jonathan Neame and Geoff Rambler

Incentive scheme offers

A new walking guide, which links together Shepherd Neame pubs, is raising money to helpmilitary veterans suffering from post traumatic stress disorder and other mental health problems.

Heroic Yomps - book and ebook

discounts across the boardThe brewery has launched a sales incentive scheme rewarding successful tenants withsignificant discounts.

From the beginning of thefinancial year, licensees have beenable to claim a £50 credit for everybarrel sold over a target figure.

Tenanted operations managerGreg Wallis explained: “Theseretrospective discounts are based oncomposite barrels of beer, wine, spirits

and minerals. This means thatincentives are available across theboard and are equally achievablefor both food and wet-led pubs.”

Licensees are also encouragedto take advantage of a “suite” ofpurchasing benefits negotiated bythe brewery this year.

Tenants can achieve preferentialterms on goods and services with15 approved suppliers, listed on aspecial support website.

Special rates can be achievedon such varied services as food,glassware, energy and accounting.

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Chefs from managed houses were invited to submitrecipes, costings and images of two innovative dishescreated using British ingredients supplied by the company.

The three finalists, Ellina Smith, from The Wharf,Dartford, Stephen Harmsworth, from the Marine Hotel,Tankerton, and Stephen Osbourn from the Royal AlbionHotel were joined by TV chef Richard Phillips at Brakes’head office in Covent Garden for a final ‘cook off’.

Stephen’s winning recipe was a two-course meal madeentirely from British ingredients: roast cod rarebit on leekand thyme potato cake with pea purée, red amaranth andfish foam, followed by a baked Stilton and Bramley applecheesecake on a poppy seed and walnut base with balsamicdressed strawberries.

His prize was a one-to-one tuition course fromRichard Phillips and a three-piece Global kitchen knife set.

The winning dishes were available at some of theShepherd Neame managed houses during British FoodFortnight in September.

Stephen Osbourn, from the Royal Albion Hotel, Broadstairs, won a ‘Best of British’ chefcompetition run by the brewery and food supplier Brakes.

Hoppy anniversary for festival

Stephen cooks best of

From left: Stephen Osbourn from the Royal Albion Hotel,Ellina Smith from The Wharf, Stephen Harmsworth from theMarine Hotel and Richard Phillips, celebrity chef

Faversham celebrated its 21st annual hop festival by attracting arecord 20,000 visitors to the town. The Visitor Centre and Shepherd Neameoutdoor bar enjoyed a roaring trade next to the Spitfire Stage, where manyvisitors sampled a specially-brewed Hop Festival Ale.Live music also featured at many pubs in the town.

Kirsty and David Anderson, fromHampshire, were camping at NethergongNurseries and decided to take whatshould have been a 35-minute walkto the Gate Inn for something to eatand drink.

Unfortunately, after an hour'swalking, they were completely lost,surrounded by fields and marshland,unable to find a turning into the village.

They stumbled onto a dualcarriageway, the A299, and thumbeddown a lorry to ask where they were.

“As I was running up to the laybyto meet him, I twisted my ankle,” saidKirsty. “It turned out we were well outof our way and the Polish lorry driveroffered to drop us at the next turningwhich was signed Marshside, 1 3/4 miles.

“By now it had gone half past eight,so I rang the pub (which fortunatelywas the last number dialled from myphone). I explained our predicament

to ask if they would still be doing foodwhen we got there. It was touch andgo, so they asked our likes / dislikesand said that if we hadn't made it bythe time the kitchen closed, they'd makesure they ordered us something.”

Five minutes later, a four-wheel-drive vehicle appeared; one of the pubregulars had come out to find the coupleand got them to the pub in time tochoose some food.

“We had what turned out to bea cracking night,” said Kirsty. “TheShepherd Neame Morris Tour was dueto begin the next day and those takingpart had descended on the Gate for anevening's singing. It was fab!

“By about 10pm, though, my anklehad become really sore, so we askedif there was any chance we could get ataxi back to our campsite. The answerwas no, but, if we were prepared to waittill the end, the landlord would be driving

past the door, so could give us a lift.This was too good an offer to refuse,so we 'forced' ourselves to continuedrinking Canterbury Jack and enjoyedsome more singing.

“As promised, we were droppedback to our campsite, thereby savingme a long hobble home. Although ithadn't gone quite to plan, we'd had afantastic evening and several peoplehad gone out of their way to help us.”

Kirsty wrote to the brewery,thanking all who had helped themand made them so welcome.

She added: “We will be back,but we'll make sure we know exactlywhere we're going next time.”

The staff and customers of the Gate Inn at Marshsidehave been thanked for coming to the aid of twolost holidaymakers.

Staff and locals turn Misery to Joyfor lost holidaymakers

Awards celebrateinnkeeping excellence

David and Kirsty Anderson

Licensees Angie and Danny Irwin were commendedfor their warm welcome, excellent standards of food anddrink and wide range of events and entertainment.

A total of 13 Shepherd Neame pubs received awardsfor different aspects of running a successful pub at aprize-giving dinner and dance event at The ConningbrookHotel, Ashford.

The Woolpack, in Banstead, Surrey, was named Shepherd Neame Pub of the Yearin the brewery’s annual pub awards.

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The Windsor Castle, Carshalton, has beennamed Sutton Borough Pub of the Year – the eighthtime the pub has won the accolade in the past 15 years.

Licensee Pam Clarke, who has run the pub with herhusband John for the past 12 years, said she was delightedto receive the award, voted for by Croydon and SuttonCAMRA members, who hold regular meetings at the pub.

“We have filledup the area roundour fireplace withawards and now weare moving on to asecond,” she said.“We pride ourselveson serving a goodselection of cask ale.”

The pub servesKent’s Best all thetime, plus two otherShepherd Neameales, chosen fromSpitfire, Master Brew, Bishops Finger and a seasonal ale.

Pam paid tribute to the cellar skills of her bar manager,Dan Greenaway, who received the award from Croydon andSutton CAMRA’s Dave Lands.

The George Inn at Walton on Thameshas been named Best Thames Local by websitewww.riverthames.co.uk.

Users of thewebsite nominated180 pubs, cafesand restaurantsalong the Thamesfor the awardwith The GeorgeInn drawn firstout of 10 areawinners.

LicenseesMichelle Morrisand Mark Forsterwere presented with the trophy at Windsor Marinaby Donna Kelly from boat hire companyBoatingHolidayRentals.co.uk.

They also received a £1,000 cheque from thecompetition organisers, who treated them to an hour-longluxury cruise down the Thames.

Four pubs win accolades fromcommunity and customersWindsor Castle crownedtop beer pub

George Inn is toast ofthe river

Shane surprise is icingon the cake

Thanet takes pride inShepherd Neame hotel

TOWNPRIDE

SHEPPEYPUB OFTHE YEAR

TOPBEERPUB

BESTTHAMESLOCAL

STOP PRESS!Congratulations to The Sportsman, Seasalter, named for a second time as Gastro Pub of the Year in the National RestaurantAwards. The pub, run by brothers Stephen and Philip Harris, came fifth in a list of the UK’s Top 100 Restaurants, just behindsuch famous names as The Ledbury, London, and Heston Blumenthal’s Fat Duck.

The Seaview Hotel, Birchington, won a TownPride Commendation from the Margate Civic Society.

The Shepherd Neame pub and hotel, refurbishedin the spring, has been recognised for its contributionto the area’s historic and architecturally impressiveenvironment in this year’s Town Pride Awards.

Licensees Steveand Kim Morganreceived their framedcommendation at aceremony held at theWalpole Bay Hotel inCliftonville, beforereturning to TheSeaview Hotel where

Steve immediately put the award up behind the bar.Dating from the turn of the 19th century, The Seaview

Hotel recently benefited from an £80,000 refurbishmentto its bar and exterior.

Shepherd Neame surveyor Ben White said: “The ethosof the refurbishment was to enhance the existing featuresof the pub and where necessary to make sympathetic andtasteful improvements.”

The Royal Hotel, Sheerness, has been namedSheppey Pub of the Year for the second year runningby readers of the Sheppey Gazette.

Delighted licensee Dave Ingram said the pub waspopular on the island because of its community feel andits big-hearted customers were always willing to put theirhands in their pockets for charity.

Regulars recently raised £600 for Help for Heroes witha raffle to win a second classic motor scooter, taking theirfund-raising for the charity above £1,000.

They were rewardedwith a surprise set bycomedian and actorShane Richie at the pub’snewly-launched comedynight, held on the thirdWednesday of the month.

Dave said: “Shanewanted to do some smallwarm-up gigs for anappearance on TV andturned up completelyunannounced to do a15-minute set.”

The pub was also used by the BBC and the local RoundTable to host a Children in Need event with Pudsey Bear.

Movember-themed Spitfire will beavailable nationally during Novemberto help bros, and their encouraging“mo sisters”, to raise awareness of theMovember cause by buying a bottle ofSpitfire or ordering a pint at their local.

Spitfire has created a limited editionMovember bottle, complete with its ownmini-moustache, and licensees orderingcask Spitfire will receive T-shirts, postersand other promotional material toincrease awareness and encouragefund-raising events and parties.

Spitfire is asking men to supportMovember by giving their upper-lip amonth’s respite from the razor.Naturally, as an official licensed partnerof the RAF, Spitfire is asking chaps togrow their mo in the proper fashion bykeeping to the Queen’s RAF guidelines,which stipulate: “the moustache is notto extend below the edge of the mouth”.

Spitfire pilot and RAF chiefexaminer Charlie Brown (pictured)will be on hand to assist mo-growersto discover their inner pilot. He willprovide regular styling tips via theSpitfire Facebook site, detailing howto keep within the official guidelineswhile maintaining a first class shrub.

Those visiting the Facebook pagewill also have the chance to enterweekly competitions to compete forthe best mo. Prizes include iPods andan iPad 2 engraved with the Spitfirelogo and their very own moustache.

Gents seeking the personal touchcan head to a selection of participatingSpitfire-friendly barbers and hairdressersoffering chaps a complimentary bottleof Spitfire when they select an RAFapproved mo treatment.

Conceived in 1999 by a groupof lads in Australia, Movember hasraised a ripping £106 million worldwidefor research into men’s cancers,particularly prostate cancer.

Spitfire is combining forces with men’s health charity Movember bycalling upon chaps to become a ‘mo bro’ by growing a moustache.

Spitfire and MovemberNEED YOU!

The road to

The branded Toyota FJ Cruiser –an American-style vehicle that is arare sight on European roads – hasbeen on a major road trip across theContinent through the summer, endingits journey in Ibiza for a series of high-end Asahi-sponsored events.

The FJ Cruiser, customised witha JL Audio sound system and aprofessional Asahi-dispensing barpump, was crewed by Aaron Ruddand Nick Koutsoudis who were joinedin Ibiza by Asahi general managerChristian Hamilton and a number ofkey Asahi wholesalers.

Asahi partnered up with MTV fortheir spectacular closing party at theBlue Marlin, one of the finest beachbars in the world. Asahi also sponsoredBoujis in Ibiza – a stunning event heldin a secluded beach cove on the island.

Using the vehicle’s built-in bar, theteam offered thousands of clubbers onthe island the chance to sample AsahiSuper Dry. They even sampled Asahi toguests as they arrived for Primal Scream’ssole Ibiza show at Amnesia.

During the journey home, viaCannes, St Tropez and Paris, they alsotook part in joint sampling events withAsahi Europe.

The team recorded progress onTwitter and posted short reports onYouTube.

Twitter followers were offered thechance to win a year’s supply of Asahi.They simply had to guess the overallmileage of the Asahi truck duringthe trip and the closest entry won thebeer. Altogether the team clockedup 3,417 miles.

Asahi has been on the road this summer –all the way to Ibiza, the glitzy bar and clubcapital of the Balearics!

The Japanese lager won the titleafter a double-blind tasting by morethan 30 leading brewers from aroundthe globe.

After being awarded a goldmedal in its class, Asahi overcame ahost of other lagers to be named asChampion Beer in the InternationalKeg Lager Category.

Christian Hamilton said:“We are proud that Asahi Super Drybrewed at Faversham has been namedthe best of the best. This is a hugeaccolade for all our brewers and ourpartners in Japan, particularly as it hasbeen chosen by a panel of our peersin the brewing industry.”

This year’s event attracted nearly

800 entries from more than 160breweries. The awards are now in their125th year and are judged solelyby practising brewers from countriesincluding Belgium, Germany, CzechRepublic, Africa, America and the UK.Beers are assessed for taste, appearanceand aroma, as well as their commercialworth in today’s market.

Asahi Super Dry was voted the best keg lager in the world by a panel of expertsat the Brewing Industry International Awards, the Oscars of the brewing industry.

Best lager in the world

Molecular magicians, atomiseraces and masters of smoke-infusion aregearing up for the Asahi MolecularMasters 2011, a national competitionfor mixologists with the skill and flair to

push the boundaries of cocktail-making.Five finalists will bring their lab kitsto the Saatchi Gallery, London, onNovember 29 to battle for a prizethat money can’t buy.

Cocktail challenge master

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Boom timeThe site – oranjeboomlager.co.uk

– is a colourful guide to all thingsOranjeboom, full of the latest news,views and events on the Dutch lager.

To celebrate the launch, 1,000limited edition pint glasses were givenaway to the first 1,000 visitors to the site.

As well as fascinating picturesof the history of Oranjeboom, the sitecarries regular competitions andup-to-date galleries of events.

Oranjeboom Lager was the OfficialBeer Partner of The Great Escape 2011held in Brighton in May, in which morethan 300 new bands performed in 30venues across the town. Oranjeboomoffered two pairs of three-day ticketsto The Great Escape in a competitionon its Facebook page.

The lager also sponsored Loungeon the Farm Festival, held at Merton Farm,Canterbury, at which thousands of musiclovers enjoyed a diverse range of actsincluding the Streets, Ellie Gouldingand Echo and the Bunnymen.

In the world of cricket,Oranjeboom supported Essex Eagles,the county’s one-day side, in theClydesdale Bank 40 tournament andran a competition to win a box for 10at the Kent Spitfires cricket matchagainst The Netherlands at Canterbury.

The lager was very much inevidence when the two sides met inthe T20 championship at Chelmsford.Some lucky Oranjeboom drinkers wonthe chance to get out on to the fieldin the interval and try to hit a singlestump, with prizes of iPad2, iPod Touchand an iPod to be won.

Oranjeboom has enjoyed a busy summer, launching a website,running competitions through social media and supportingsuccessful music and sports events.

Essex Captain James Foster

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Styled the Official Ghost Brew ofAll Hallows, Spooks Ale has a rich andspicy taste, with a fruity and biscuityaroma. According to the blood-spattered,parchment-like label, the 4.7% abv beercontains “Gall of Shepherd, Slip of Neame,Silver’d in the Kent’s Moon Dream”.

Marketing manager Mark Miller said:“This is an ale with a bewitching appeal.It is the perfect bridge between our lightsummer ales and the richness of ourwinter beers and should haunt drinkers’thoughts forever.”

The brewery marks Halloween this year with Spooks Ale, a rich,deep red beer available in 500ml bottles and cask.

Witches’ Brew

Shepherd Neame’s bottle-conditioned ale, 1698, has been givena new look, evoking the Faversham brewery’s rich heritage.

The label has been redesigned in black,gold and cream with a collar bearing thethree royal lions and the legend “MarketTown of Kings”.

Originally brewed to celebratethe company’s tercentenary, 1698 is acharacteristically hoppy Kentish ale, whichhas Protected Geographical Indicationfrom the European Union, the same uniqueregional protection afforded to Champagneand Parma Ham.

Target and East Kent Goldings hops areadded three times during the brewing process,giving the beer its strong hop character, dark,amber colour and uniquely Kentish aroma.

A connoisseur’s ale to be savoured, 1698matures naturally in the bottle and can beenjoyed fresh or allowed to settle for a fewmonths to mellow. The natural effervescenceproduced by bottle-conditioning – theinteraction of yeast and brewing sugars –gives 1698 fine, Champagne-like bubblesthat further enhance the fragrance, flavourand overall drinking experience.

Sales and marketing director GraemeCraig said: “The stylish, classic look of1698 is completely fitting for a connoisseur,bottle-conditioned ale of such distinction,quality and pedigree.”

New look for bottle-conditioned1698

Bishops Fingerwins International Award

Shepherd Neame’s oldest beer brand,Bishops Finger, was blind-tasted by judgesamid fierce competition from around the world.

Shepherd Neame production anddistribution director Tom Falcon said: “Its rich

colour and complex flavours give Bishops Fingera distinctive taste, one which ale connoisseursinstantly recognise. We are pleased that it hasmade such an impression alongside so many otherfine beers and that its quality shone through.”

Bishops Finger won a bronze award at the International Beer Challenge2011, organised by Off Licence News.

Stock controllerAaron Richards hasreceived his NVQ Level 2in Team Leading.

The 26-year-oldspent seven monthsworking towards the

national vocational qualification,successfully fulfilling each of thedemanding course units.

He said: “The assessor would cometo work and watch me hold meetings anddeal with people so I could demonstratemy understanding of what was required.I also had to go to a Medway trainingfacility every month and perform inscenarios and show my key skills.

“Shepherd Neame put meforward for the course and has beenvery supportive.”

Warehouse manager TonyBerllaque said: “Aaron did very well,passing with flying colours. He gotgood feedback from his assessor and Ihope this will give him the groundinghe needs to develop his skills.”

Aaron added: “A new course hascome up based around logistics andtechnology at work, so I am lookingat that.”

NVQ for stock controller Aaron

On July 30, 1877, Mrs EllenShepherd sold the half interest in thebrewery of her late husband, Henry,to Percy Beale Neame. Thereafter theShepherd family ceased to have anyinterest in the brewery and no Shepherdever again lived in Faversham. By 1940the family had died out in the maleline and had nearly disappearedin the female line. They and theirachievements were quickly forgotten.

With the exception of the surname,which for a good commercial reasonmust have been retained in the companyname, little detail of the family survived.Nearly all the business records of theearly Shepherds disappeared; the ledgers,cash books, rest books, waste books,brewing books and correspondenceonce needed to manage the business.All the early deeds of the brewery sitewere lost during the Napoleonic Wars,when a mortgagee buried them forsafe keeping and later discovered theyhad rotted away.

However, two unknown ledgershave recently emerged and, by furtherresearch into insurance policies andecclesiastical records, John Owen hasbegun to reinstate the Shepherds inthe historical record, marking theirconsiderable achievements in thestory of the brewery.

Originating from Peasmarsh,Sussex, in the 16th Century, theShepherd family acquired the breweryby marriage in 1732. Then it wasvalued at a modest £1,000 but in twogenerations they had become oneof the wealthiest merchant families inFaversham. Within four generations,in 1875, they were joint partners inthe brewery with a gross asset valueof £165,000.

In his book, John describes howSamuel Shepherd, John Shepherd,Julius Shepherd, Henry Shepherd andHenry Shepherd Junior steered thebusiness through some of the mostturbulent years of British history.

The Shepherds of ShepherdWho were

The Fox and Hounds, HerneCommon, Chislet in 1843

The front cover of John’s book

The Neame family has run the Shepherd Neame brewery for five generations but whateverhappened to the Shepherds? Archivist John Owen answers that question with a new book,The Shepherds and Shepherd Neame Brewery, Faversham Kent 1732-1875, due forpublication this autumn. John gave Master Brewer a sneak preview of his work into thefamily that has supplied half of the company name we know today.

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Tom Cribb assistant manager Tarraine Storrie with June Brown

EastEnders’ Dotuncovers familytree at pub

She was the first celebrity to feature in the newseries, which traces family trees and explores majorthemes in British social history.

June, who plays Dot Cotton in the soap, visited theTom Cribb to learn more about her great-great-great-grandfather’s involvement in the shadowy underworldof 19th century bare-knuckle boxing.

The Shepherd Neame pub is named after a Britishbare-knuckle boxing champion who, in the 1800s, retiredfrom the ring and later became a publican at the UnionArms. The pub, now known as the Tom Cribb, changedits name to honour his career.

Tarraine Storrie, assistant manager at the pub, said:“It was a real privilege to meet June and fascinating tolearn about her relative’s involvement with bare-knuckleboxing. She was really interested in the boxing memorabiliaat the pub and even signedour visitor book.”

The Tom Cribb,near PiccadillyCircus, celebratesits heritage withboxing printsand photoson the walls,includingLennox Lewisand HenryCooper.

EastEnders actress June Brown visitedLondon’s Tom Cribb pub to exploreher family history as part of BBC1’sWho Do You Think You Are?

Through the shortages of the Napoleonic Warsto the coming of the railways, each generationconsolidated trade and seized opportunities formeasured growth in staff, equipment and property.Employing innovations such as buying pubs as outletsfor their beer and, a century later, purchasing railwaywagons to deliver it fresh to new markets, theShepherds consistently outperformed rival brewers.

They did not do all this alone – they formedvaluable partnerships with Charles Jones Hilton,John Henry Mares and Percy Beale Neame – but in150 years the Shepherds had taken the breweryfounded by Richard Marsh in 1698 and turned itinto a major regional player.

The success of the company had depended on“passing the baton” but the death of Henry Shepherd,on December 22, 1875, brought to an abrupt endto the Shepherds’ association with the brewery.Henry’s great grandfather and father had passed onthe succession 20 years before their deaths throughmortgage agreements with the next generationand his grandfather had set out a plan of successionto the business in his will. They had all seen at leastone of their sons in place long before their deaths.

But there is little evidence that Henry planned forhis family to continue as partners or that his childrenwere interested in succeeding him. In his will, writtenin 1868, there is no reference to the brewery.

Thus, despite generations of success, there was noShepherd family legacy, only the brewing legacy, whichcontinued through the Neame family to the present day.

Neame?

William Maile in 1869, a caricature by Benjamin Adkins. Maile wasgeneral manager of the business until his death in 1885 and hewas succeeded by his son, who left in 1893

The Shepherds and Shepherd Neame Brewery,Faversham Kent 1732-1875 by John Owen is availablefrom the Shepherd Neame Visitor Centre shop, online atwww.shepherdneame.co.uk/shop and at good bookshopsin the Faversham area.

Published on behalf of Shepherd Neame by Edwards Harvey, The Mill House, Hollingworth Court, Maidstone, Kent ME14 5PP

Right: Cray Valley FC players Kris Hollidge, Aaron Jeffrey and Matt Knuckleycelebrate Hurlimann's sponsorship

Gills Ladies in action

Brewery backsGreat Kent Bike Ride

The sky’s thelimit for Matt

The brewery supported this year’s Great Kent Bike Ridewith seven Shepherd Neame pubs along the routedesignated as official refreshment stops.

The event was arranged by the visitor attraction, the Rare Breeds Centre inWoodchurch, near Ashford, raising about £20,000 for the Canterbury Oast Trust,a charity for adults with learning disabilities, which is based at the centre.

The pubs offering a warm welcome to the thousand riders who took partwere: the Royal Oak, Mersham; the Ship Hotel, New Romney; the Royal Mail,Lydd; the Woolpack Inn, Brookland; The Vine, Tenterden; the Bonny Cravat,Woodchurch; and the Kings Head, Shadoxhurst.

Jonathan Neame said: “The Great Kent Bike Ride supports a very worthycause and is just the sort of healthy lifestyle event that families can enjoy.”

Matt Bryant, licensee of the Yew Tree,Sandling, overcame his dual fears – heightsand flying – to make a 12,000ft tandemparachute jump, raising more than £1,800for Help for Heroes. Wife Liz said:“Matt was accompanied by Little Ted, ourH4H bear, who was by far the braver!We are very grateful to our customersfor their support and donations.”

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The beer is supporting the club over the next two yearswith advertising, branded training T-shirts and match prizes.

The club’s first and reserve teams have enjoyed unrivalledsuccess in the last three seasons and will bid to join theWomen’s Super League when the FA invites submissionsat the end of the 2012-13 season.

Gillingham Ladies FC share a ground for the 2011-12season with Chatham Town FC.

Club chairman Martin Andrews said: “The club is probablyone of the best at promoting women’s football. Last season’sattendances against Arsenal, Chelsea, Charlton and West Hamshowed that the club really can attract fans.”

Hurlimann lager is leading the way insupporting women’s football by sponsoringGillingham Ladies FC.

Gillingham Ladies

Hurlimann lager has signed a two-year sponsorship deal with the Kent Football League,supporting 30 football clubs across the county playing in its premier, first and second divisions.

The Swiss-style beer is supporting the renamed KentHurlimann Football League with pitchside hoardings at allleague grounds and programme advertising for the next twoseasons. It also provides branded footballs for each man ofthe match.

League chairman Denise Richmond said: “The KentLeague provides great competition for our teams and helpsclubs move up the non-league pyramid.

“We’re sure that this deal will help us to push forward at anexciting time for football in Kent. I’m sure all our clubs will joinme in welcoming Hurlimann and will give it their full support."

On side with Gillingham Ladies

BIGThe BIG Match