Jamie Whittick

The PCA welcomes the publication of the British Beer & Pub Association's cost benchmarking guide for 2024. This guide provides a breakdown of pub operating costs and is available for free on the BBPA’s website ➡ https://lnkd.in/d7uYbRq6 The Pubs Code requires regulated pub companies to refer to current and relevant benchmarking data in rent negotiations with tenants. The PCA thanks the BBPA for its positive engagement in promoting further clarity in the 'Background and Explanatory Notes' for tenants. #PubsCode #PubsCodeAdjudicator #TiedTenants

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12 reasons to book with Culinary Bites with Sophie 1. Highly Qualified & Experienced Caterer 2. Quality Assured - buying the best locally sourced, seasonal ingredients. 3. Bespoke Menus offering the flexibility to align with the theme and tone of your event, from a formal dinner, a casual get-together, or a special-themed event. 4. Quality & Variety of Food - From gourmet canapés, sumptuous main courses & delightful desserts. 5. Accommodating all dietary requirements & allergens goes without saying. 6. Professional, Friendly Staff giving impeccable service. 7. Award Winning Caterer & Chef 8. 5 Star Hygiene Rating 9. Saves Time & Reduces Stress - We handle everything from purchasing ingredients to preparing the dishes and serving them, which reduces your stress and workload. 10. Clean up & Convenience - at the end of your event, sit back, relax whilst we clean down & pack away. 11. No Travel Restrictions - we will come to you whether it be a hired holiday cottage, your home, corporate location. 12. Attention to Detail - Printed Menus, Matching Colour Theme, Separate Children’s’ Menus, Floral Arrangements, Celebration Cake supply if required. #caterer #cateringservice #awardwinningcaterer #femalechef

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It’s Friday, weeks over, it’s Bank Holiday weekend, another busy week. It’s whisky 🥃 time and a little insight to why I love my favourite tipple so much. This is a The Scotch Malt Whisky Society bottling, from my favourite The Welsh Whisky Company Limited, aka Penderyn. Being a packaging geek, I buy 50ml bottles so I can share and keep samples back to do mini tasting sessions. SMWS specialise in cask strength whisky, which means it’s not diluted like most retail whiskies. They classify their whisky into flavour profiles, like in this case, deep rich and dried fruits. This is a non peated old style traditional whisky, in this case it’s 59.6%, which may make your eyes water, but with the use of a pipette and a careful drop of water, you can discover a whole new world of amazing. For my details: https://lnkd.in/eMq65ASa Right, time for Clarksons Farm and a wee dram 🥃

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What would you do? Not EVERY review comes in 5 ⭐ ⭐ ⭐ ⭐ ⭐ This 4-star review came in last week! What would you do? #chefagency #chefrecruitment #chefhire #chefs

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As a chef, your pride stems from the food you serve. But how can you take pride in it if your kitchen is a mess? Keep your kitchen clean and let your culinary creations shine. #Photography #FoodPhotography #FoodiePhotography #Chef #UKchef

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𝐂𝐚𝐦𝐞𝐫𝐨𝐧𝐬 𝐁𝐫𝐞𝐰𝐞𝐫𝐲 𝐫𝐞𝐟𝐢𝐧𝐚𝐧𝐜𝐞𝐬 𝐚𝐧𝐝 𝐬𝐞𝐜𝐮𝐫𝐞𝐬 𝐧𝐞𝐰 𝐟𝐮𝐧𝐝𝐢𝐧𝐠 𝐭𝐨 𝐬𝐮𝐩𝐩𝐨𝐫𝐭 𝐬𝐭𝐫𝐚𝐭𝐞𝐠𝐢𝐜 𝐠𝐫𝐨𝐰𝐭𝐡 𝐬𝐭𝐫𝐚𝐭𝐞𝐠𝐲: North east brewer and pub operator Camerons Brewery has refinanced and secured new funding to support its strategic growth strategy. The undisclosed amount has come via Sandton, a London and New York-based investment fund provider, and IGF, a UK independent lender. The comprehensive financial package includes the refinancing of the company’s existing debt and the provision of new working capital. This will support plans to invest in the group, which consists of two business operations – one of the largest independent contract brewers in the UK and an estate of 44 pubs and bars, which includes its flagship Head of Steam and Urban Country Pub brands. David Soley remains chairman of the business, with Chris Soley running it as chief executive officer, supported by chief financial officer John Foots. Christopher Soley - Beng (Hons) Dipl. Brew said: “The business has performed well despite the challenges that hit our industry in recent years, and we are now well placed to take the business forward again. This investment demonstrates confidence in Camerons Brewery and recognises the financial strength of our business and our focused strategy for profitable growth. We’re excited for what is ahead, seeking to grow our position as a leading contract brewer and invest into our existing pubs and open new locations in new cities throughout the UK.” Toby Bundy, investment manager at Sandton, said: “Camerons Brewery has a long trading history with a strong profit and loss supported by an excellent management team. The team have exciting plans to grow its business and invest in its current pubs and expand its estate.” Richard Spielbichler, director at IGF, added: “This collaborative approach and shared vision for future expansion and long-term sustainability are exciting for the business and the wider industry.” DLA Piper, Shoosmiths and Weightmans advised on the transaction. Earlier this month, Propel revealed that the total consideration for Camerons’ sale of 26 pubs to FB Taverns earlier this summer was £8.25m. However, the business said the sale resulted in a book loss of sale, leading it to book an impairment charge of £4.2m in the year to 1 January 2023. In the year to the end of 2022, the business posted turnover of £62m, compared with £49.3m for the eight months to 2 January 2022, with underlying Ebitda of £3.6m, up circa £400,000 on the previous 12 months. Pre-tax loss in the 12 months to the end of 2022 stood at £5.51m (2021: £495,958).

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𝗛𝗲𝗮𝘃𝗶𝘁𝗿𝗲𝗲 ‘𝗽𝗲𝗿𝗳𝗼𝗿𝗺𝘀 𝘄𝗲𝗹𝗹’ 𝗶𝗻 𝗳𝗶𝗿𝘀𝘁 𝗵𝗮𝗹𝗳 𝘄𝗶𝘁𝗵 𝘁𝘂𝗿𝗻𝗼𝘃𝗲𝗿 𝘂𝗽 𝟮.𝟭%: 😍 🍺 South west tenanted pub operator HEAVITREE BREWERY PLC(THE) has said it “performed well” in the six months ended 30 April 2024 against the same period last year despite the combination of weeks of cold and wet weather conditions and a very early Easter weekend. Turnover during the period increased by 2.1% to £3,396,000 (2023: £3,326,000). The company said: “As reported in recent years, the turnover figure for this period was again reduced by the IFRS 16 lease accounting unwind. This equated to a reduction of £39,500. The group has returned an operating profit of £540,000 (2023: operating profit of £523,000), a 3% improvement on the previous year. In turn, profit before tax is £761,000 (2023: £947,000), which includes the book profit of £300,000 realised on the sale of non-core assets (2023 non-core assets: £503,000). The reduction in profit before tax reflects greater non-core asset sales for the corresponding period of 2023.” The business said that in accordance with the disposal programme of non-core assets, The Exeter Inn in Honiton Clyst was sold, while its new accommodation block at The Ley Arms in Kenn is finished, offering “quality bedrooms at this very popular pub”. The company said: “The directors recommend the payment of an increased interim dividend at a rate of 2.25p (2023: 2.0p) to those shareholders on the register on 12 July 2024.” Chairman Nicholas Tucker said: “A retirement planned for the end of this year of one of our longstanding tenants has meant that we have just one pub under notice with no further vacancies within the estate. This should position us well for the second half of the year and we hope for a boost in sales from the Euros football competition and the summer Olympics, both of which will be broadcast at times favourable to licenced hours. The board’s confidence for the second half of the year is reflected in the increase to the interim dividend.”

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“The Staff Canteen’s restaurant industry knowledge, and relationships with the great and the good of British catering, is second to none, and you can rely on them to deliver fantastic content that chefs want to watch. With our client British Lion Eggs (BLE) The Staff Canteen activity has always exceeded the agreed KPI’s year on year” - Phil Slaney, Account Director at Nexus Communications Group.   The Staff Canteen has been working with Nexus PR in partnership with British Lion eggs and egg products for 5 years, each year going above and beyond in our campaign results that we sold to them. Year on year we surpass our previous successes, improving our B2B relationship and extending the lifespan of our loyalty.   In 2023, we created a social media package for a campaign consisting of 4 recipe videos and 4 videos of chefs discussing the benefits of using British Lion eggs.   Our target: 550K video views Our result: 779.5K video views   We delivered a result that was 41% HIGHER than client expectations.   How do we consistently improve? We adapt to the ever-changing environment of social media, listening to our audience about what content they consume, what content they seek, what content they want to create and if we can assist them in delivering. Improvements we are making for British Lion eggs 2024 campaign: 🎥 All videos are being filmed at 4K or higher using some of the best filming equipment in the industry. 📲 All videos are filmed and edited to be specific to each social media platform’s aspect ratio (e.g. 9:16 for reels, 16:19 for standard YouTube videos). 🥚 We are making sure that the British Lion egg is a key element of the recipe, and the use differs from previous videos, showing the versatility of the product. 📈 We consistently update and expand our databases and audience segments.   Why should you company work with The Staff Canteen? We deliver incredible results at a reasonable cost and create content ourselves; this includes: 🍽 The sourcing of the chefs/locations/restaurants/etc. 🗓 The organizing of schedules pre and post production. 🚉 Travel arrangements and costs where necessary. 🗒 We adapt to your requirements, guidelines and needs. 🧑‍🍳 We have access to some of the biggest, well-known and inspirational chefs, restaurants and other hospitality professionals in the UK (over 100,000 site members and over 500,000 social media followers). 🎉 We remain the number one platform for chefs 🎉   If you would like to get involved with The Staff Canteen and have us create content for you, email [email protected]

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How confident are you that every member of your F&B team is following food safety checks each and every day? Logit.co.uk's food safety module ensures checks are done in full and on time, protecting your brand and reinforcing best practices. #FoodSafety #Logit #BrandProtection triSaaS

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At High Leigh Conference Centre, receiving the Herts Responsible Food Award has affirmed our commitment to health and sustainability. But more importantly, it has ignited our drive to innovate, break new ground, and lead by example. I challenge every business to consider how they, too, can make a positive impact. Together, we have the opportunity to make Hertfordshire a model for responsible, sustainable food practices that inspire other regions to follow suit. If you're a local food business looking to boost your eco-friendly credentials or simply want to learn more about sustainable practices, the Herts Responsible Food Award is an ideal opportunity. Participating in this program not only highlights your commitment to healthier, more sustainable food practices but also aligns you with the growing consumer demand for responsible choices. To every food business in Hertfordshire: I strongly encourage you to apply for the Herts Responsible Food Award. The process is simple, but the impact is profound. Together, let's build a healthier, more sustainable future for Hertfordshire. Ambition Broxbourne Hertfordshire Chamber of Commerce Hertfordshire County Council Hertfordshire Futures

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𝗕𝘂𝘅𝘁𝗼𝗻 𝗕𝗿𝗲𝘄𝗲𝗿𝘆 𝗯𝗼𝘂𝗴𝗵𝘁 𝗼𝘂𝘁 𝗼𝗳 𝗮𝗱𝗺𝗶𝗻𝗶𝘀𝘁𝗿𝗮𝘁𝗶𝗼𝗻 𝗳𝗼𝗿 £𝟭𝟮𝟬,𝟬𝟬𝟬: 😍 Derbyshire brewer and retailer BUXTON BREWERY COMPANY LTD was acquired out of administration by local high-net-worth individual Jeremy Middleton, for a total consideration of £120,000, Propel has learned. Rick Harrison and Howard Smith, of Interpath Advisory, were appointed joint administrators to Buxton Brewery Company and Axe Edge Bars on 20 May 2024. Founded in 2009 and operating from a custom designed and built brewhouse in Buxton, Derbyshire, the business is a producer and retailer of craft ale, producing upwards of 30 distinct brews, with volumes of around 3,500 litres per brew, daily. Trading under the Buxton Brewery brand, it supplies several supermarkets and pub brands nationally, as well as exporting overseas. In addition, the group also operates four taprooms and bars located in Buxton, alongside a pop-up bottle shop and online store. Immediately following their appointment, the joint administrators sold certain of the business and assets of the group to Happy Place Investors, which is backed by Middleton, who lives locally to Buxton. Middleton is the former chief executive of Media Square and ex-chairman of Hangar Seven, which The Hut Group acquired in 2017. He was believed to be looking to inject equity into Buxton Brewery last year. Interpath received two offers for the business, with a rival bid to Middleton’s of £145,000 coming in from an unnamed party, which wished to acquire the business and assets of the brewery via a pre-packaged sale and the shares of Axe Edge Bars on a solvent basis. The administrators said that despite this offer having a higher headline price, with no insolvency of Axe Edge Bars, Middleton’s offer was considered to provide a greater return to creditors as a whole. The administrators report stated: “Subdued trading continued during the year to March 2023, which resulted in operating losses of circa £400,000 with a cash impact of circa £500,000. The business took on a Recovery Loan Scheme loan from Investec Asset Finance (£300,000) to support the company together with other short-term unsecured funding. However, cash flows remained constrained in part due to the increase in debt servicing costs. The business was unable to repay amounts due to HM Revenue & Customs (HMRC), which totalled circa £500,000 as per the most recent set of management accounts (January 2024). In December 2023, the director approached a number of the company’s lenders and asset finance providers in an attempt to secure the refinancing of existing liabilities. These efforts were unsuccessful, and as a result the business was unable to demonstrate the required future cash flows necessary for a Time to Pay agreement with HMRC to be agreed. In order to assess their options in view of the ongoing liquidity position, the directors therefore approached Interpath to explore the refinance and sale options for the group.”

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Busy morning carrying out operational staff training for a customer on our M-iClean HXL Double basket Dishwasher at a very busy restaurant, For when large isn't large enough. Our industrial kitchen dishwasher M-iClean HXL can make your work easier, shorten wash cycle times and achieve sparkling results – it just does more. The hood operation system is a revolution in ease of use and ergonomics. Dishwashing has never been so easy. The M-iClean HXL hood type dishwashing machine features a double hood and, yes, it's heavy, but the machine makes such light work of moving it that you would never know. All it takes to open and close it is a gentle touch. The hood raises and lowers itself silently and softly, as if by magic. No heavy lifting required. That means operators can save their energy and there is no need for all the usual handles. It's also simpler, easier and much faster. #Meikouk #thecleansolution

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Real easy puddings & desserts part 3 Caramelised Bread & Butter Pudding Serves 4 Ingredients 300g sliced bread. Please feel free to use any you like, we'll buttered and sugared on both sides 150g Dried or alcohol soaked mixed fruit For the custard 4 eggs 250ml cream 250ml milk 100g Method 1. Preheat oven to 160°C 2. Butter and sugar individual or a large serving dish. 3. Place the bread slices into a hot pan and cook on both sides until caramelised. 4. Place the soaked of dried mixed dried fruit, into the bottom, so they will cook and become soft and tender (If they are on top, they will burn whilst baking) and assemble the bread on top, however you like to. 5. Next prepare the egg custard. Break and whisk the eggs in a bowl and set aside. 6. Pour the cream and milk into a saucepan with the sugar and 1tsp of vanilla extract and bring to a boil (feel free to add a pinch of cinnamon or nutmeg powder if you like). 7. Pour the boiling milk and cream mixture over the eggs, whisking continuously. 8. Strain and pour custard over bread and allow to sit for half an hour before baking (this will allow evening to have a nice soak before cooking). 9. Bake for 15 - 20 mins if individual or 25 - 30 if larger or until golden and set, with a little jiggle in the centre. 10. Serve warm with vanilla ice cream and enjoy. #simplecooking #food #recipes #pudding #dessert #delicious

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CHEFS REVIEWS | EP 45 | PART 1 👨‍🍳 Today , today is a special one @mcdonaldsuk So @chef_jono_ was out ranked on this review we brought in the MASTER TED !! We went for the classic @mcdonaldsuk meal chicken nuggets, a cheese burger and chips 🍟 I know it is PART 1 but this review was special Did Ted enjoy the food ? #fy #fyp #food #foodreview #foodie #chefsreview #chefreviews #mcdonalds

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Interesting watch I have asked If the mint sauce processed on a different line, and if the jars of mustard containing wheat are processed on different site or same site, if latter different lines? Great to see and understand process’s #mustard #allergen #14alkergens

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The sun is finally coming out and just in time as May is #NationalWalkingMonth 🚶🚶‍♀️ We are hosting a "Walk This May" competition across the company to see which restaurant team, can walk the furthest! Who do you think will win? Let us know in the comments below. #ukrestaurant #hospitality #hospitalityindustry #foodlover

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