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Heineken says Tesco cull has ‘no impact’ for on-trade business

Heineken has reassured the pub sector that despite Tesco slashing its range of the brand’s products in half it will have “no impact” for its on-trade business.

Tesco slashes range: Heineken reassures the on-trade supermarket's move will have no impact

Scottish whisky workers: UK Government ‘asleep on the job’ over Brexit

Scottish whisky workers have called for greater transparency around the effects of leaving the EU on their trade. 

Tom Kerridge launches pork scratching range

Tom Kerridge and RayGray Snacks launched a new range of pork scratchings at this year’s international food & drink event (IFE) on Monday 20 March.

Only the ‘fleet of foot’ will survive Brexit according to Barclays director

Operators need to be flexible in order to survive Brexit, Barclays hospitality and leisure team relationship director Bob Silk told delegates at a panel discussion earlier this week (Monday 20 March).

Tennent's brewer launches ‘premium’ bottled ales

Tennent's lager maker the C&C Group has launched three bottled ales in response to increased consumer demand for premium beers.

Winners of first independent English wine competition announced

The inaugural winners of the Independent English Wine Awards (IEWA) have been unveiled after judging took place last week.

‘Ask for Angela’ safety scheme rolls out in London pubs

The ‘Ask for Angela’ campaign, which gives people a discreet way to ask pub staff for help if they feel threatened, will begin in London today (22 March).

Michelin-starred Harwood Arms alumni to open Oxfordshire gastropub

David Holliday and Alex Sergeant both made their names managing Michelin-starred London pub the Harwood Arms before teaming up for their new venture, the Bottle & Glass, Oxfordshire, which opens next month. 

Top tips: stay squeaky clean to avoid fines

Legal experts Poppleston Allen reveal top tips on steering clear of food hygiene fines.

Pub success: Stepping up a gear

You’ve realised the dream and have the keys to your own pub. Now that you have your foot in the door, it’s time to think about how you can make the most of the site.

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