News |Maidstone pubs


News |Maidstone pubs


downsmail.co.uk


downsmail.co.uk Why pubs are fighting to survive


IT IS a trade that isworth £55mtoMaidstone each year, but the pub industry has had its fair share of knocks in recent years. Drinking habits have changed,


and, with it, the make up of our pubs.Many have been lost along the way,while others are striving to find a niche that makes them stand out fromthe crowd. But there are signs of a resurgence.


and, with it, the make up of our pubs.Many have been lost along the way,while others are striving to find a niche that makes them stand out fromthe crowd. But there are signs of a resurgence.


Refits costing hundreds of thou- sands are being carried out on some pubs, while the revolution in real and craft ales is also helping. There are many success stories, but also cautionary tales.


Souttar, akDr thessialaried manager of which prides itself on being at the Drakes in Maidstone town centre,


Refits costing hundreds of thou- sands are being carried out on some pubs, while the revolution in real and craft ales is also helping. There are many success stories, but also cautionary tales. Souttar,


the salaried manager of n Maidstone town centre,


James admits that t thing hewould invest in. thing hewould invest in.


admits that the industry isnot some- ind stry isnot some-


ButTheRoyalPaperMill, inTovil, has hadwhat licenseeTrudyCo lins describes as a “dire” spell.


James


heart of local people. nity


ButTheRoyalPaperMill, inTovil, has hadwh t licenseeTrudyCollins escribes as a “dire” spell.


“We’re staying afloat,” s e said.


“The last five months have been dire. Tradesmen haven’t got the work or the money, a long winter means lessmoney coming in.” Nationally, about 18 pubs aweek


he pub alive and so use it. the pub alive and so use it. work or the money, a long winter


are closing.There are various factors at play, but both the Campaign for Real Ale (CAMRA) and the British Beer and Pub Association (BBPA) point their fingers at one key factor. “About a third of the price of a


pint is nowtax, andthe average pub pays about £130,000 tax a year,” Brigid Simmonds, chief executive of the BBPAtoldDownsMail. “As a country,wepay around40%


of the amount raised by tax on beer in Europe, yet nationally we only drink about 12%of the product. “Business rates are also costly.


are closing.There are various factors at play, but both the Campaign for Real Ale (CAMRA) and the British Beer and Pub Association (BBPA) point their fingers at one key factor. “About a third of the price of a


pint is nowtax, andthe average pub pays about £130,000 tax a year,” Brigid Simmonds, chief executive of the BBPAtoldDownsMail. “As a country,wepay around40%


of the amount raised by tax on beer in Europe, yet nationally we only drink about 12%of the product. “Business rates are also costly.


About 2.8% of the business rates in this country are paid by pubs, but there’s around 0.5% of the output.


means lessmoney coming in.” just run iThe gloomy headlines are there Nationally, about 18 pubs aweekThe gloomy headlines are there


for all to see, but Mrs Simmonds sees a brighter future. “If you don’t use it, you’ll lose it,”


she added. “I don’t believe it’s pos- sible to keep all of the pubs open, some historical pubs are not viable. “But I am positive about the in-


for all to see, but Mrs Simmonds sees a brighter future. “If you don’t use it, you’ll lose it,”


just run it.” t.”


she added. “I don’t believe it’s pos- sible to keep all of the pubs open, some historical pubs are not viable. “But I am positive about the in-


dustry. Nationwide, a billionmeals a year are sold, andthere are around 50,000 bedrooms in our pubs. “Wewant to encourage people to


About 2.8% of the business rates in this country are paid by pubs, but there’s around 0.5% of the output.


drink anything – it doesn’t have to be alcoholic – in a safe environment like apub.Pubs areunique inBritish culture. “We’ve lost about 8,000 in thepast


fewyears and I believe local author- ities have a role to play in keeping themopen.”


Lots of other things impact pubs as well, such as occupational pen- sions.” Pubs have always been at the


Lots of other things impact pubs as well, such as occupational pen- sions.” Pubs have always been at the


heart of the community, andthis has been the case in places such as Ul- combe and Stockbury, where vil- lagers clubbedtogether to keeptheir locals open. The Trosley Heritage Groupis hoping to saveThePlough, which is closed, but has beenmade an “asset of community value”. The Swan in Loose is another pub


heart of the community, andthis has been the case in places such as Ul- combe and Stockbury, where vil- lagers clubbedtogether to keeptheir locals open. The Trosley Heritage Groupis hoping to saveThePlough, which is closed, but has beenmade an “asset of community value”. The Swan in Loose is another pub


“This puboha ,” landlady Wendy LeattChef Steph Hinton andmanager James Souttar at Drakes nity bond,” landlady Wendy Leatt


said. “People feel the need to keep Vegan food ‘gives us an edge’ said. “tPeople feel the need to keep VeAgVEaGAN kin ftchoenois hdel‘pinggiDrvakeess us an edge’


which prides itself on being at the heart of local people. “This pub has a strong commu- nds a strong commu-


“We’re staying afloat,” she said.“We put on food, events and ask “The last five months have beencustomers what they wa t. A pub dire. Tradesmen haven’t got hosthe d be the


“W put on food, events and ask cus omers what they want. A pub should be the living room of the ul communiltiy. It’s theirs not yours,we community. It’s theirs not yours,we


ving room of the


A VEGAN kitchen is helping D akes fromthe crowd.


inMaidstone town centre stand out fromthe crowd.


As one of the oldest pubs in the town, Drakes is, m ager J mes Souttar says, an alternative venue tomany of those elsewhere.


“A lot of our regular customers


dustry. Nationwide, a billionmeals a year are sold, andthere are around 50,000 bedrooms in our pubs. “Wewant to encourage people to


drink anything – it doesn’t have to be alcoholic – in a safe environment like apub.Pubs areunique inBritish culture. “We’ve lost about 8,000 in thepast


fewyears and I believe local author- ities have a role to play in keeping themopen.”


inMaidstone town centre stand out As one of the oldest pubs in the


town, Drakes is, manager James “A lot of our regular custome“rs


treat the pub as a bit of a safe haven,” he said. “There has always been an alternative vibe here and that’s what people like. “We are a hidden gem, but that


benefits us.” James has been manager at the


pub for almost three years, taking over when it re-opened after an 18- month closure due to flooding. The vegan kitchen opened its


doors late last year, giving a newdi- mension to the pub and opening it up to a wider clientele. “The kitchen is a separate entity to the pub,” he added. “There are


DRINKING habits are definitely changing – and the rise in microp- ubs is taking advantage of that. Micropubs come in all shapes and sizes – converted public toilets, shops andmore are home to them. The first one opened in Herne in


DRINKING habits are definitely changing – and the rise in microp- ubs is taking advantage of that. Micropubs come in all shapes and sizes – converted public toiletsend,


50 dotted


2005, and with almost 50 dotted around the county, Kent is the un- official home of themicropub. The Malling Jug became West


around the county, K nt is the un- official home of themicropub. The Malling Jug became West


Malling’s first when it opened its doors inApril


2017, and a year on it is still going strong, with a wide range of ales fromall over the country on offer. Duty manager Shirley Everett (pictured) said: “Most pubs don’t


18 Maidstone June 2018


Souttar says, an alternative vepnrueemises,wewere put in t uchwith tomany of those elsewhere.


her and it’s gone fromthere.


treat the pub as a bit of a safe haven,” he said. “There has always been an alternative vibe here and that’s what people like. “We are a hidden gem, but that


benefits us.” James has been manager at the


pub for almost three years, taking over when it re-opened after an 18- month closure due to flooding. The vegan kitchen opened its


We’ve had people from as far


afield as Scotland and Paris come to try the food.” James has been in the pub trade


seven or eight in the chain and they have various kitchens. “Steph Hinton, the chef at the Fortify Café was looking for a new


Chef Steph Hinton andmanager James Souttar at Drakes Why pubs are fighting to survive


IT IS a trade that isworth £55mtoMaidstone each year, but the pub industry has had its fair share of knocks in recent years. Drinking habits have changed,


seven or eight in the chain and they have various kitchens. “Steph Hinton, the chef at the Fortify Café was looking for a new premises,wewere put in touchwith her and it’s gone fromthere.


“We’ve had people from as far


afield as Scotland and Paris come to try the food.” James has been in the pub trade


for 13 years, andworked in catering prior to that, so has seen the ups and downs. “If I hadmoney to invest, I’mnot


doors late last year, giving a newdi- mension to the pub and opening it up to a wider clientele. “The kitchen is a separate entity to the pub,” he added. “There are


for 13 years, andworked in catering prior to that, so has seen the ups and downs. “If I hadmoney to invest, I’mnot


sure it would be in this trade,” he said. “Butwe’re doing ok here,we’re turning a profit. “The financial crash in 2008 has


changed drinking habits enor- mously. “It’s definitely that rather than


sure it would be in this trade,” he said. “Butwe’re doing ok here,we’re turning a profit. “The financial crash in 2008 has


changed drinking habits enor- mously. “It’s definitely that rather than


the smoking ban – even the smok- ers say they prefer the pubs now that there’s no smoke in them.”


stock the quantity and quality of real ale thatwe do.Over theweek-


14 casks on the go – it’s like having a beer festival every day. “It’s going really well here and


stock the quantity and quality of real ale thatwe do.Over theweek- end,


shops andmore are home to them.we look to have between 12 and long atshtartaditional pubs do, and I The first one opened in Herne in 2005, and with almos


14 casks on the go – it’s like having a beer festival every day. “It’s going really well here and


Malling’s first when it opened its doors inApril


we get a lot of real ale fans fromall over the area come to visit us.” But it is not all about the beer – a


2017, and a year on it is still going strong, with a wide range of ales fromall over the country on offer. Duty manager Shirley Everett (pictured) said: “Most pubs don’t


good wine selection and local ciders help bring in punters, while bottled lagers are also on offer. The beauty of these pubs,


though, lies in the people behind them. Shirley said: “When David [Cat- terall] set up the pub, itwasmore a


we get a lot of real ale fans fromall over the area come to visit us.” But it is not all about the beer – a


good wine selection and local ciders help bring in punters, while bottled lagers are also on offer. The beauty of these pubs,


think ourwhenwe shut at 9pm.” that. It also means we can go out whenwe shut at 9pm.”


though, lies in the people behind them. Shirley said: “When David [Cat- terall] set up the pub, itwasmore a


boxes, micropubs are all about the beer. It’s a chance to try local ones and those fromfurther afield. “We have beers from Goacher’s


in Maidstone and Kent Brewery, which is in Birling,” Shirley says. “But we also have a supplier so


we can get beers from across the country, fromallmanner of differ- ent breweries.”


the smoking ban – even the smok- ers say they prefer the pubs now that there’s no smoke in them.”


It’s all about the beer at The Jug It’s all about the beer at The Jug


we look to have between 12 anfi d anywhere that sold the range of beerts he liked.We d n’t open as


hobbyotfhan a business.He couldn’t hink our


hout fruitmachin s and juke- and those fromfurther afield.


hobby than a business.He couldn’t find anywhere that sold the range beers he liked.We don’t open as long as traditional pubs do, and I customers appreciate


. It also means we can go out customers appreciate


Without fruitmachines and juke- boxes, micropubs are all about the


Wit beer. It’s a chance to try local ones “We have beers from Goacher’s


in Maidstone and Kent Brewery, which is in Birling,” Shirley says. “But we also have a supplier so


we can get beers from across the country, fromallmanner of differ- ent breweries.”


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