32 hospitality
Win your own copy of The Good Pub Guide 2013
The 2013 edition of the pub-goers‘ bible is now out, announcing – among other recommendations – Pub of the Year, a Dining Pub of the Year for each county, and 16 national award winners. And this month eight copies are available to readers of The Business Magazine
The Good Pub Guide 2013 (Ebury Press, £15.99) details 4,700 pubs – including a bumper crop of 252 new entries this year. With up-to- date contact details, descriptions and opening hours, it is a national institution – a bible for pub-goers.
Thousands of loyal readers report in each year to keep fellow pub- lovers in tune with how a pub is doing and to share their personal recommendations on service, food, drink, cost and atmosphere.
Edited by Alisdair Aird and Fiona Stapley, this essential guide gives readers the succinct, reliable and honest information needed to plan their experience; and the
confidence to drive that extra mile to avoid a dismal pub and enjoy instead the best watering-holes Britain has to offer.
Published last month, the 2013 edition is organised into counties so wherever you happen to be the best pubs can easily be found. Outstanding pubs are clearly starred and there are awards for food, stay, wine, beer and bargain prices.
At last the pub tide is turning
This year the editors report clear signs of a turn-around. “Most strikingly, the mood among publicans themselves is changing,“
STYLISH WINTER FESTIVITY
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says Stapley. “Although it is extremely hard work, for the first time in over 10 years most landlords and landladies have been more upbeat.
“We have had fewer complaints from readers about service this year than we can ever remember in the Guide‘s history. And to add to this positive trend, more pubs are going the extra mile.
“A great many pubs are now more than just pubs. At the most basic level, this means being open when customers find it useful, and not just at lunchtime and in the evening. Dogs in pubs have never had it so good. The great majority of good pubs now welcome dogs − by our count, more than eight out of 10. And with more and more cycle trails bringing people to pubs on two wheels, some pubs now make special efforts to welcome cyclists too.“
HOW TO ENTER
Q: How is the 2013 edition of The Good Pub Guide organised?
Send your answers by email to:
competitions@elcot.co.uk
along with your name, your company name and postal address.
• The closing date for entries is October 31, 2012.
• The eight winners will be picked at random from the correct entries received, and the judges‘ decisions will be final.
• Winners will be announced in the December/January editions of The Business Magazine.
Regional, seasonal fare on offer
Fresh from bringing a taste of the region‘s finest to the PSP Southampton Boat Show last month, Hampshire Fare produce continues to be a popular choice for corporate Christmas gifts.
The Hampshire Fare website:
www.hampshirefare.co.uk provides organisations with an opportunity to easily locate specific produce, venues or producers. And with suppliers providing everything from bottled ales in presentation packs to hog roasts or Christmas menus using
the best of seasonal produce, the site could prove ideal for forthcoming festive entertaining.
One of the UK‘s most active and successful food groups, Hampshire Fare has attracted strong corporate partnerships despite the downturn, and members have accrued a host of food and drink awards over the years.
Hotels, pubs and restaurants not only take pride in using Hampshire Fare produce, but also in supporting small suppliers and the wider regional economy.
Food terrace to be transformed
Work is underway on the refurbishment of WestQuay‘s Food Terrace, transforming the area into the new-look Dining at WestQuay.
The latest name set to join other new and existing retailers is popular French eatery Café Rouge. WestQuay is the first venue for the restaurant in Southampton. Café Rouge will be serving its traditional French cuisine to WestQuay shoppers,
www.businessmag.co.uk
with classic dishes including moules marinières, coq au vin and perfectly-cooked steaks.
Andy Collyer, general manager at WestQuay, said: “The work will add more than 8,000 sq ft of additional space to the centre, while the new restaurants are expected to create around 100 jobs.“
Visitors can also look forward to Wagamama and Pizza Express in the future.
THE BUSINESS MAGAZINE – SOLENT & SOUTH CENTRAL – OCTOBER 2012
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