GBPA: Business going from 'strength to strength', say award winners
The Great British Pub Awards has been running for 17 years, and is the perfect opportunity for great pub operators to gain industry-wide recognition for their businesses and employees.
Last year’s winners have all gone on to experience great success since winning their titles. Here's a taste of what the last 12 months have been like for them.
Best Cider Bar/Pub: Foleys Tap House, Leeds, West Yorkshire
Since taking over Foleys Tap House in Leeds, manager Jason Allison has created a cider Mecca in the city simply through word of mouth.
After taking home the Great British Pub Award for Best Cider Pub last year, Allison said the business went from strength to strength.
“Our cider sales have definitely increased and are getting stronger and stronger,” he said.
Allison outlined the effect of the pub’s win and how he ensured the community knew about the site’s success.
“I had a 14ft banner made that goes across one of our balconies so we haven’t been very subtle!
“We also do a lot of external advertising effectnow and we include our win on all of the adverts in our marketing.”
Internal marketing, however, wasn’t the only bit of press his success received, as Allison explained.
The local media also covered the win, with several stories published.
But Allison was keen not to take all the glory himself, attributing success to three main categories: product range, staff and marketing.
“We do interesting stuff that other people don’t and we are strong in marketing in a way that is eye-catching.”
And the pub manager was delighted with the results of winning the award at the prestigious and glittering ceremony.
“There’s no such thing as bad publicity,” he added, “and I am sure most managers who have any job pride would like to say their business is the best in the category and the country for a boost to personal ego and business pride.”
Best Inn: The Cartford Inn, Little Eccleston, Lancashire
The Cartford Inn, in Little Eccleston, Lancashire, run by Julie and Patrick Beaume, is situated on the banks of the River Wyre not far from the Forest of Bowland.
The management couple, who have a lifetime of experience in the hospitality trade, won the award for their dedication to running “every aspect of the traditional inn with precise detail and premium, luxury offerings”.
Commenting on the win, Julie said: “I can honestly say it is literally the best award we have ever received.
“The response from customers was amazing. We won the freehold award a few years ago, which is more prestigious, but as far as the publicity we got from this – we had non-stop emails from customers congratulating us.”
She continued: “It keeps your profile out there, and the awards are always really fun. It’s just really good. We are now able to put it out in adverts”.
Asked why other publicans should consider entering the awards, she said: “It really gives the staff a boost.
“I would say 100% go for it, because the motivation it gives the whole team within the workforce is worth it.”
Julie said they would enter again in the future although they had other commitments, so may miss out a year.
At the time of giving the Cartford Inn the award, The Morning Advertiser said: “The accommodation is comfortable and warm in the ways of a traditional inn, but with the luxury, premium element expected from a high-class hotel – and one fitting the Beaumes’ background in this sector.”
Best Turnaround Pub: The Grantley Arms, Wonersh, Surrey
When two accountants bought a 16th-century pub that was losing money, it could have been a very taxing affair. But business partners Chris Frederick and Richard Cryer saw an opportunity to make the Grantley Arms, in Wonersh, Surrey, a success by turning it into one of the only pubs in the area to serve fresh food.
Together they raised £500,000 and ploughed it into remodelling and rejuvenating the premises, and hiring high-calibre staff to help secure their investment. With a chef who had previously been in charge at Searcy’s at the Gherkin, in London, and a general manager who had helped run a five-star hotel, the pub was on track to make £1.2m in its first year.
Diners were enticed from afar with
food that gained two AA rosettes and a ‘one to watch’ accolade in the Top 50 Gastropub awards. In addition to high-class nosh, the owners built up the community side of the business running weekly
quiz nights, putting on live music and serving locally brewed beers.
Speaking shortly after winning a Great British Pub Award, Cryer praised his staff for their hard work and dedication. He highlighted the extra discretionary effort put in by head chef Matthew Edmonds saying “his creativity and hard work, often sleeping on the pub sofa, drove sales into the millions and tripled the revenue that we forecast this time last year”.
