Everards' artisan pub push
Leicestershire brewer Everards has linked up with the Real Bread Campaign (RBC) to help engage artisan producers to work with it on its Project Artisan scheme.
The company is piloting a scheme to increase the use of locally-produced food in its pubs by attracting artisans such as butchers, bakers, preserve makers and chocolatiers to set up shop on-site.
The company is offering tenancy agreements to producers to set up business in its pubs' outbuildings.
The company is hosting an event on 17 June with the RBC at the Royal Oak in Kirby Muxloe, near Leicester, to present the project to artisan bakers and producers.
Funded by the Big Lottery's Local Food programme, a key aim of the RBC is to share with people the true values of locally-produced bread.
Campaign project officer Chris Young said: "Everards is offering a great opportunity to people who need a hand to help them bring real bread back to the hearts of their local communities, and take its rightful place alongside real ale in a real local."
Everards is also working with the Food & Drink Forum in the East Midlands and the School of Artisan Food to help engage with artisan producers to join forces with the project.
Lower risk
Everards' managing director Stephen Gould said the company has around 30 sites with outbuildings in its 170-strong estate with the potential for Project Artisan. The project will also be developed through new pub acquisitions and also potentially through stand-alone buildings acquired for artisan producers to operate.
Gould said: "A tenancy offers the artisan producer lower risk because we will support them to develop the business through investment and in areas such as health and safety and employment law."
Gould revealed he hoped the first Project Artisan site would be launched in this calendar year.
The idea stemmed from the success of the company's Project William initiative, where craft brewers or cask-beer champions can take on one of the company's pubs and sell their own beers as well as Everards products.
