The History of Small-Batch Locally Produced Steak and Chop Sauces. Including Wrekin Relish from Shropshire

A modern interpretation of what Wrekin Relish might have looked like

Some years ago when I was undertaking research in 19th century newspapers I found mention of a steak and chop source called Wrekin Relish.

I have decided to use what I learned about Wrekin Relish to write a longer piece about not only Wrekin Relish but the once common, but now almost forgotten, history of locally or regionally produced steak and chop sauces and relishes.

Steak and chop sauces have long been an essential part of British culinary tradition, enhancing the rich flavours of grilled and roasted meats. 

While mass-produced sauces like Worcestershire Sauce and HP Sauce have dominated shelves for over a century, the history of small-batch, locally produced steak and chop sauces is equally fascinating. 

These regional specialities, often crafted by small-scale producers using unique local ingredients, have played a significant role in shaping British cuisine.

The Rise of Local Steak and Chop Sauces

In the 19th and early 20th centuries, Britain saw a flourishing of local food production, with butchers, brewers, and small-scale manufacturers creating their own signature condiments. These sauces were designed to complement the hearty cuts of meat that formed the backbone of many meals. Unlike mass-market brands, these small-batch sauces were often handcrafted, relying on secret recipes passed down through generations.

Some of these sauces gained a cult following within their regions, with demand extending to local inns, chophouses, and butcher shops. While the precise recipes were closely guarded, many of these sauces shared common elements such as malt vinegar, mustard, molasses, tamarind, and a blend of warming spices. Each producer added their own twist, incorporating locally available ingredients to make their sauces stand out.

Wrekin Relish – A Shropshire Speciality

One such example of a beloved small-batch sauce was Wrekin Relish, a steak and chop sauce produced in Shropshire in the late 19th and early 20th centuries. Named after the iconic Wrekin Hill, a well-known local landmark, Wrekin Relish was reputed for its deep, tangy, and slightly spiced profile that paired perfectly with grilled meats.

Wrekin Relish was originally crafted by a family-run enterprise in Wellington, Shropshire, a market town with a strong tradition of artisanal food production. Though its exact ingredients remain a mystery, contemporary accounts suggest that it combined vinegar, dark sugars, allspice, and fruit-based elements, giving it a balance of sweet, savoury, and piquant flavours. This made it particularly popular among local chophouses and steak restaurants, where it became a signature accompaniment.

The Decline and Resurgence of Small-Batch Sauces

The advent of industrial food production in the mid-20th century saw the decline of many small-batch steak and chop sauces. Large manufacturers, with their extensive distribution networks and marketing power, gradually replaced local favourites with widely available branded sauces. Many traditional recipes were lost, and family-run sauce-making businesses either closed or shifted to other trades.

However, in recent years, there has been a growing movement towards artisanal and locally crafted foods, including a revival of historic sauces. Food historians and independent producers have sought to recreate lost recipes, bringing back the bold, unique flavours that once defined British regional cuisine. Inspired by past classics like Wrekin Relish, modern small-batch producers are experimenting with traditional methods and locally sourced ingredients, appealing to consumers looking for authenticity and heritage in their food choices.

Conclusion

The history of small-batch, locally produced steak and chop sauces is a testament to Britain’s rich culinary heritage. Wrekin Relish and its counterparts provided depth and character to dishes, reflecting the unique tastes of the regions where they were made. 

Though many of these sauces disappeared over time, the resurgence of interest in artisanal food production offers hope that traditional recipes might once again find a place on our tables. Whether through rediscovery or reinvention, these historic sauces continue to inspire the modern food movement, celebrating the legacy of Britain’s small-scale culinary artisans.

Later on we will be publishing a piece on a famous local relish that has not only survived but thrived. Henderson's Northern Relish.  

The Vital Role of Pubs in British Culture: A Tradition Worth Saving

Pubs have long been more than just places to grab a pint; they are a cornerstone of British social life and an integral part of the nation's cultural fabric. 

As the landscape of hospitality and leisure continues to evolve, it's more important than ever to recognise why pubs must be preserved for future generations. 

These establishments are a living connection to history, community, and tradition, making them irreplaceable in British culture.

A Historic Institution

The origins of British pubs can be traced back to Roman taverns, and over centuries, they’ve evolved into one of the country’s most enduring institutions. Each pub has its own story, many of which stretch back hundreds of years. The architecture alone can often transport visitors to another time—whether it’s a thatched-roof countryside pub or a Victorian-era establishment in the heart of a bustling city.

These buildings, with their timeworn beams and snug interiors, are physical remnants of British history. Many pubs have served as meeting places during crucial moments in local and national events, and continue to be landmarks in their own right. Preserving pubs is not just about saving businesses; it's about safeguarding heritage.

The Heart of the Community

For many towns and villages across Britain, the pub is the beating heart of the community. It’s where neighbours gather, friendships are formed, and local events take place. Whether it’s a cosy Sunday roast, a pub quiz, or a celebratory drink after a football match, pubs offer a space for people to connect, unwind, and enjoy life’s simple pleasures.

In a world that’s becoming increasingly digital and fast-paced, pubs provide a sense of continuity and community that’s more necessary than ever. They are one of the few remaining places where different generations and social backgrounds can come together and share common ground. In rural areas especially, the pub is often the only communal meeting point, and its closure can leave a void that’s hard to fill.

The Role of Pubs in Mental Health and Wellbeing

Beyond the social and cultural significance, pubs have a role in mental health and wellbeing. For many, the local pub offers an escape from the pressures of daily life. A friendly chat with the bartender or a regular group of patrons can stave off feelings of isolation and loneliness. During the COVID-19 lockdowns, the closure of pubs highlighted just how much they mean to people, not just as places to socialise but as vital support networks for individuals feeling cut off from their communities.

As awareness of mental health issues grows, pubs remain important spaces for informal support networks, helping individuals feel part of something larger.

Supporting Local Economies

Pubs are also an essential part of local economies. They provide jobs, attract tourism, and contribute to the vitality of high streets and village centres. The rise of gastropubs, with their focus on quality food and drink, has shown how pubs can adapt to modern tastes while still maintaining their traditional charm. By supporting local breweries, suppliers, and artisans, pubs often play a critical role in sustaining other small businesses, creating a ripple effect in the local economy.

Challenges and the Need for Action

However, the future of British pubs is under threat. Rising costs, changing drinking habits, and competition from chain restaurants and bars have caused thousands of pubs to close in recent years. The COVID-19 pandemic further exacerbated these challenges, with many pubs struggling to stay afloat.

To save this essential part of British culture, action is needed on multiple fronts. Support from local councils, national campaigns to encourage patronage, and innovative approaches to adapt to changing consumer preferences are all vital. Pubs need to be seen not just as businesses, but as cultural assets worth preserving.

A Future Worth Fighting For

Pubs are more than just places to drink—they are a living, breathing part of British history and society. Losing them would mean losing a vital part of the nation’s identity. They embody the values of community, tradition, and hospitality that have defined British life for generations.

For future generations to truly appreciate the spirit of Britain, they must be able to step into a local pub, feel the warmth of its history, and understand its unique role in fostering human connection. Let’s ensure that pubs remain part of Britain’s landscape, not as relics of the past, but as thriving, vibrant spaces where history, culture, and community continue to converge.

Pubs are, and always will be, worth saving.

You can help, here:- https://www.longlivethelocal.pub/letter

The Benefits of Local Food and Drink Festivals: A Collaborative Approach for Local Councils

Local food and drink festivals are growing in popularity, and for good reason. These events offer a unique platform for showcasing local talent, produce, and culture. 

For local councils, food and drink festivals are an opportunity to boost the local economy, promote community spirit, and celebrate regional identity. By partnering with chambers of commerce, food and drink influencers, and local producers, councils can create vibrant festivals that provide long-lasting benefits to the area.

Here’s why local councils should invest in these events, and how working in collaboration with key partners can make them a success.

Why Local Food and Drink Festivals Matter

1. Boosting the Local Economy

At the heart of any food and drink festival is the opportunity for local producers, restaurants, and businesses to showcase their offerings. This drives foot traffic to the area, encourages visitors to explore the region, and stimulates the local economy. By featuring local produce and culinary talent, these festivals create a space where small businesses can thrive, leading to increased revenue and future growth.

Additionally, festivals create jobs. From event planning and management to catering and retail, the preparation and execution of such events require a wide range of skills and services. The ripple effect is felt in sectors such as hospitality, transport, and retail.

2. Promoting Community Spirit

Food and drink festivals bring people together. They create a platform where residents, businesses, and visitors can gather to enjoy a shared experience. These events strengthen the sense of community by providing an inclusive space for people of all ages to enjoy local offerings. They also encourage pride in regional identity by highlighting what makes the area unique.

Beyond this, festivals often lead to lasting connections between businesses and local residents, promoting future customer loyalty and continued support for the community’s enterprises.

3. Celebrating Local Culture and Sustainability

The focus on locally sourced food and drink not only celebrates regional specialities but also supports sustainability. By encouraging the consumption of local produce, these festivals reduce the carbon footprint associated with imported goods. Local councils can use these events as an opportunity to promote sustainable living, educate the public on the benefits of supporting local, and create awareness about the importance of food miles and eco-friendly practices.

The Importance of Collaboration

1. Working with Chambers of Commerce

Local chambers of commerce are essential partners for local councils when planning and running food and drink festivals. Chambers have strong networks with local businesses and can help councils identify suitable vendors, sponsors, and promotional opportunities. They understand the needs of local enterprises and can facilitate partnerships that benefit all parties involved.

Chambers of commerce can also assist in securing funding, providing business insights, and helping with logistical aspects of the event, ensuring that it runs smoothly and meets the needs of participants and visitors.

2. Engaging Food and Drink Influencers

In today's digital world, influencers play a vital role in shaping public opinion and driving attendance. Collaborating with food and drink influencers offers councils a chance to promote the festival to a wider audience, leveraging social media platforms and blogs to build excitement and generate buzz.

Influencers often have loyal followings who trust their recommendations, making them an ideal way to reach both local residents and visitors from further afield. By engaging well-known personalities, local councils can raise the profile of the festival and increase visitor numbers, ensuring a successful and well-attended event.

3. Supporting Local Producers

The heart of any food and drink festival is its local producers. Whether it’s farmers, brewers, distillers, or artisan chefs, local food and drink creators bring authenticity and diversity to the event. Councils should work closely with these producers to ensure they are represented and supported throughout the festival.

Providing affordable vendor spaces, assisting with marketing efforts, and ensuring the festival caters to both large and small producers are all ways councils can make the event more inclusive. By doing so, they help local businesses thrive and build long-term relationships within the community.

Practical Steps for Local Councils

Establish Partnerships Early: Begin working with chambers of commerce, influencers, and producers well in advance of the festival to ensure a coordinated and well-executed event.

Plan for Inclusivity: Ensure that the festival is accessible to all, with diverse food and drink offerings that cater to different dietary needs and preferences.

Focus on Sustainability: Encourage vendors to use eco-friendly packaging, reduce waste, and highlight local produce to promote sustainability.

Leverage Digital Marketing: Use social media and influencer partnerships to promote the festival, ensuring maximum exposure and engagement from the community and visitors alike.

Evaluate and Grow: After the event, gather feedback from participants, attendees, and partners. Use this feedback to make improvements and grow the festival in future years.

Christmas-themed local food and drink festivals are a good idea. Why not start planning now for Christmas 2025?

Conclusion

By running local food and drink festivals, local councils can boost the economy, foster community spirit, and celebrate regional culture. These events offer a fantastic opportunity to showcase the best of local food and drink, while also supporting sustainability and small businesses. When working in partnership with chambers of commerce, influencers, and local producers, councils can create events that leave a lasting positive impact on the community, making them well worth the investment.

Local pubs deliver invaluable socio-economic value, ministers must act to save them – new report urges

The government must overhaul a counterproductive regulatory and tax landscape that threatens the future of the ever-popular British local pub as a vital social and economic anchor for communities across the country, a study published by the think-tank Localis today warns.

In a report issued today at the Labour Party Conference in Liverpool entitled ‘Inn-Valuable 2: unlocking the socio-economic potential of our nation’s pubs’, Localis urges the government to launch a taskforce to clear obstacles that endanger the beer and pub sector which cumulatively supports more than one million jobs, generates £34.3bn in GVA to the economy and delivers £11.4bn in tax revenues to the Exchequer annually.

According to polling undertaken by YouGov for the report, 72% of people felt the impact of pubs to community life to be positive. When asked if pubs are important in bringing people together, over four-in-five (81%) of British adults agreed they are, with just 14% feeling they are not.

Polling undertaken for the report showed nearly three quarters (73%) of British adults felt pubs can help combat loneliness in their local area. 

Among pro-community activities supported by local pubs, almost half (42%) of people were aware of pub events that bring the community together, over a quarter (27%) knew of local pubs that supported charitable causes and close to one in five, 19%, knew of local pubs that supported vulnerable people in their local area.

The research identified from case studies taken pubs across the country some dominant themes on how the sector supports local people and communities, namely by:

combatting isolation

supporting local causes

bringing local business together

keeping prices down so pubs remain accessible social spaces for communities.

Pollsters also learned among those who’ve ever visited a pub more than half (53%) had met a friend in one, while nearly two-in-five (38%) of people had visited the pub to meet up with family members, a quarter (26%) had enjoyed Sunday lunch in one and 11% of the public had attended a pub-held birthday party in that timespan. Also, 7% of the public had used pubs for dating purposes and 20% watched a sporting event in a pub.

A key recommendation of the report calls for short-term support by extending business rates relief for the hospitality industry and to increasing the window for this to three years in line with the spending review period to give long-term certainty to pub landlords.

The report authors also call for a government taskforce to arrest the decline of the Great British pub which would identify policies to ensure long-term sustainability for the sector, including:

reviewing business rates and excise duty;

providing employment incentives so pubs keep employing younger members of staff;

examining planning policies to support the night-time economy and preserving the role of local pubs as social, cultural and economic anchors in our towns and villages.

Report author and Localis head of research, Joe Fyans, said: “Pubs are more than just businesses; they are the heart and soul of our communities.

“To ensure their long-term survival, we need a policy framework that recognises their value and supports their continued success."

Emma McClarkin, CEO of the British Beer and Pub Association, added: “This research cements what people up and down the country know and believe – that the pub is a home from home, the beating heart of our towns and villages, and offers a warm welcome to people from all walks of life.

“As this research proves, pubs aren’t just about a pint – people know that pubs stave off loneliness, support the vulnerable in their communities, and raise millions for charity.

“While we know brewers and pubs invest billions into the economy, their huge contribution to our communities and society is priceless and they must be supported.

“Government must use this Budget to cut beer duty, reform business rates, and maintain 75% business rates relief so that pubs and brewers can remain a cherished part of society.”

https://www.localis.org.uk

How to launch your own local food and drink festival

Launching and running your own local food and drink festival can be a rewarding and exciting project, but it requires careful planning and organisation. Here’s a step-by-step guide to help you get started:

1. Define the Concept and Vision

Theme and Purpose: Decide what the festival will celebrate, such as local cuisine, street food, drinks (beer, wine, cocktails), or cultural food traditions.

Target Audience: Who are you trying to attract? Families, foodies, or local residents? Tailor your event to their preferences.

Location: Choose a suitable venue – it could be an open field, park, town centre, or local community hall.

Duration: Will it be a one-day event, weekend, or longer? Consider the logistics of running it over multiple days. Consider running events that are relevant to the time of year. For example a Christmas Food and Drink Festival, Harvest Festival, Valentine's Day, etc.

2. Planning and Permits

Budget: Outline your budget, considering costs for venue, marketing, vendors, security, utilities, and entertainment. Factor in income sources like ticket sales, vendor fees, and sponsorships.

Licences and Permits: Contact local authorities to obtain necessary permits for food sales, alcohol (if applicable), and events in public spaces. This could include a Temporary Event Notice (TEN) if you're in the UK.

Health and Safety: Ensure compliance with health and safety regulations. You'll need proper sanitation, waste disposal, and first aid arrangements.

Insurance: Get public liability insurance to cover any accidents or damages during the festival.

3. Vendor Recruitment

Local Food and Drink Businesses: Invite local restaurants, food trucks, farmers, and brewers to set up stalls. This could give them a great platform to showcase their offerings.

Vendor Selection: Curate a diverse range of food and drink offerings. You might want a mix of traditional, experimental, and international cuisines.

Vendor Agreements: Set clear terms with vendors regarding fees, space allocation, and responsibilities (e.g., waste management).

4. Entertainment and Activities

Music and Performances: Hire local bands, DJs, or cultural performers to keep attendees entertained.

Workshops: Offer cooking classes, wine or beer tastings, or food pairing events.

Competitions: Organise food-related competitions like cooking challenges, best dish awards, or eating contests.

5. Marketing and Promotion

Branding: Develop a logo and overall aesthetic for the festival. This can help create buzz and a recognisable identity.

Social Media: Use platforms like Instagram, Facebook, and Twitter to engage with the community. Share behind-the-scenes content, vendor profiles, and sneak peeks.

Flyers and Posters: Distribute physical promotional materials in local businesses, cafes, and community centres.

Press Coverage: Reach out to local media for coverage and to feature your festival in event listings.

Early Bird Tickets: Offer early discounts to generate early interest and confirm attendance.

6. Logistics and Operations

Ticketing: Decide if your event will be ticketed or free. If ticketed, ensure an easy process for buying and managing tickets, including online and in-person options.

Event Layout: Plan the flow of foot traffic, location of stalls, eating areas, and entertainment stages. Make sure the space is accessible and easy to navigate.

Security and Staffing: Hire security for crowd control, alcohol regulations, and general safety. Recruit volunteers or staff to help with ticketing, cleaning, and customer service.

Waste Management: Provide plenty of bins and recycling stations. Arrange for cleaning crews before, during, and after the event.

7. Day-of Coordination

Vendor Setup: Ensure vendors arrive and set up on time. Have a festival coordinator who can manage any last-minute issues.

Crowd Control: Have clear signage and pathways for ease of movement, and make sure entry and exit points are well-managed.

Health and Safety: Ensure first aid stations are set up, and have a dedicated health and safety officer present.

Event Timings: Keep to a schedule for entertainment and activities. Announcements should be made at regular intervals to keep people informed.

8. Post-Event Wrap-Up

Clean-Up: Ensure all waste is properly disposed of and that the venue is returned to its original condition.

Vendor Feedback: Collect feedback from vendors and attendees to understand what worked well and what could be improved for future events.

Financial Reconciliation: Tally up expenses and income to see how the event performed financially.

Thank Yous: Send thank-you notes or emails to sponsors, vendors, staff, and volunteers for their support.

9. Future Planning

Document Learnings: Take note of key successes and challenges for future reference.

Build Community Engagement: Keep the momentum going by building a community around the festival with regular updates, social media posts, and planning for next year’s event.

Tips for Success:

Start Small: If it's your first event, start small and build up over time.

Engage the Community: Work with local councils, businesses, and community groups to ensure support and involvement.

Sustainability: Consider making your festival eco-friendly by encouraging reusable items, reducing plastic, and providing recycling options.

With careful planning and a strong community focus, your local food and drink festival can be a fantastic experience for everyone involved!

Embracing Sustainable Gastronomy: A Guide to a Greener Plate

In recent years, the term "sustainable gastronomy" has become increasingly popular. But what does it truly mean, and how can we incorporate it into our daily lives? 

Sustainable gastronomy is about choosing foods and cooking methods that promote environmental, economic, and social well-being. It's about making mindful decisions that benefit our planet and future generations.

The Principles of Sustainable Gastronomy

Local Sourcing: One of the cornerstones of sustainable gastronomy is using locally sourced ingredients. 

This reduces the carbon footprint associated with transporting food over long distances. In the UK, this means visiting local farmers' markets, subscribing to vegetable box schemes, or even growing your own produce.

Seasonality: Eating seasonally ensures that food is fresher, tastier, and more nutritious. Seasonal foods are often less expensive and more environmentally friendly because they don’t require the same level of artificial heating, lighting, and transportation.

Reducing Food Waste: Food waste is a significant issue. In the UK, households throw away around 6.6 million tonnes of food waste every year. Planning meals, using leftovers creatively, and composting organic waste can dramatically reduce this.

Plant-Based Eating: Incorporating more plant-based meals into your diet is another excellent way to practise sustainable gastronomy. Livestock farming is a major contributor to greenhouse gas emissions, so reducing meat consumption can have a significant positive impact.

Ethical Choices: Choosing products that are Fairtrade, organic, or come from sources that practise humane animal treatment ensures that our food choices support ethical and sustainable farming practices.

Practical Steps to Embrace Sustainable Gastronomy

Plan Your Meals: Create a weekly meal plan based on seasonal produce. This not only helps reduce food waste but also makes grocery shopping more efficient.

Shop Locally: Explore farmers’ markets, farm shops, and local butchers. Not only will you be supporting local businesses, but you'll also enjoy fresher and often cheaper produce.

Grow Your Own: Even a small garden or a few pots on a balcony can yield herbs, vegetables, and fruits. This can be a rewarding way to ensure your food is as fresh and local as possible.

Be Mindful of Portions: Serving appropriate portions helps reduce waste. If you do end up with leftovers, get creative with them. Yesterday’s roast vegetables can become today’s hearty soup.

Learn Preservation Techniques: Preserving food through methods like pickling, fermenting, and drying can extend the life of seasonal produce, ensuring you can enjoy it long after the season has ended.

Compost: Composting organic waste reduces the amount of rubbish sent to landfills and provides nutrient-rich soil for your garden.

A Sustainable Recipe to Try

Seasonal Vegetable Soup

Ingredients:

1 tablespoon olive oil

2 onions, chopped

2 carrots, chopped

2 parsnips, chopped

1 leek, sliced

2 potatoes, cubed

1 litre vegetable stock

2 bay leaves

Fresh herbs (thyme, parsley, or rosemary), chopped

Salt and pepper to taste

Method:

Heat the olive oil in a large pot over medium heat. Add the onions and cook until soft.

Add the carrots, parsnips, leek, and potatoes. Cook for a few more minutes, stirring occasionally.

Pour in the vegetable stock and add the bay leaves. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.

Remove the bay leaves. Use an immersion blender to partially blend the soup, leaving some chunks for texture.

Stir in the fresh herbs and season with salt and pepper to taste.

This simple, hearty soup highlights the flavours of seasonal vegetables and demonstrates how easy it can be to cook sustainably.

Conclusion

Sustainable gastronomy is about more than just food; it’s a lifestyle choice that supports a healthier planet. By making conscious decisions about what we eat and how we cook, we can enjoy delicious meals while contributing to a more sustainable future. Let's start making those changes today, one meal at a time.

New Hot Spot: The Brandy House Bar at Burnt Faith

This month, the Brandy House Bar at Burnt Faith opens its doors to cocktail lovers in London.

The UK's first dedicated Brandy Bar from the UK's first dedicated Brandy House, it is a spirited addition to the Blackhorse Road Beer Mile of craft breweries and wineries – a destination for those who like to drink well and choose local.

The menu showcases the classic cocktails you know and love with an innovative edge and local nod. Each cocktail is served with a neat pour of Burnt Faith brandy to allow guests to appreciate the base spirit inside the drink.

Burnt Faith is on a mission to expand people's understanding and appreciation of what brandy can be and how it can be enjoyed. This is a buzzy, vibey urban space where drinkers can learn a little more about this fascinating spirit. 

Not sure if brandy is for you? The Brandy House Bar at Burnt Faith is the place to convert you. There's also an array of cocktails that whisky, gin and rum lovers will know and adore, including an Aged Negroni, a banging Espresso Martini and a chocolate-tinged Cocoa Old Fashioned.

It's not just brandy from Burnt Faith that you'll find in the drinks, as the Burnt Faith eau de vie – unaged grape spirit distilled in London – plays a supporting role in the Honey Man Daiquiri alongside honey from the Local Honey Man. While the Burnt Faith Triple Sec – home-made orange liqueur - boosts the Plum margarita along with Lacto-fermented E17 foraged plums.

Burnt Faith is a proudly British Brandy House and is uses only local suppliers wherever possible, including Local Honey Man who ios just up the road, Bethnal Green Chocolatiers cocoa to infuse the Rye for the Old Fashioned, as well as Devils Botany Absinthe and VSRD London Vermouth.

The Brandy House bar at Burnt Faith will offer flights of brandy tastings, a full programme of events and masterclasses, tours and tastings to follow.

Opening hours: Friday & Saturdays 4pm – 11pm

Address: Burnt Faith Brandy House, 57 Sutherland Rd, London E17 6BH

Booking policy: Reservations via Designmynight and walk-ins

Burnt Faith Brandy

Burnt Faith Brandy Batch 001 | 40% | £36 | Stockists : Burnt Faith online,  The Whisky Exchange Harvey Nichols

The first release from the new British Brandy house that is making waves for all the right reasons, Burnt Faith. Burnt Faith is on a mission to unlock the real potential of brandy and is redefining what brandy can be. 

Burnt Faith Batch 001 is aged, blended and bottled in Britain and is crafted with an intriguing blend of aromatic grape varieties and unusual cask finishes to deliver a brandy like no other. This is a delicious blend in a stunning bottle at a very reasonable price. It is packed full of fruit, notes of caramel and a truly elevated chocolatey smooth finish.

https://burntfaith.com/products/burnt-faith-brandy-batch-001

 

Local pubs deliver invaluable socio-economic value, ministers must act to save them, new report reveals

Government must give pubs which serve as the beating hearts of their communities greater support with tax rebates to safeguard the nation’s locals as vital social lifelines, a report from think-tank Localis urges.

In a report entitled ‘Inn-Valuable: unlocking the socio-economic potential of our nation’s pubs’, Localis also argues a minister for pubs role be reinstated to join up help for the country’s pubs sector, which supports 936,000 jobs, generates £28bn in GVA to the economy and delivers £15bn in tax revenues to the Exchequer, annually. 

According to polling undertaken by YouGov for the report, 75% of people believe pubs have a positive impact on community life.

When asked if pubs are important in bringing people together, over four-in-five (81%) of British adults agreed with this idea, with just14% feeling they aren't. 

Polling for the report showed 68% of British adults felt pubs have a part in helping to combat loneliness in their local area. 

Among pro-community activities supported by local pubs, almost half (44%) of people are aware of pub events that bring the community together, a quarter (25%) knew of local pubs that supported charitable causes and 17% knew of local pubs offering to support vulnerable people in their local area.

The research identified from case studies taken pubs across the whole country some dominant themes on how the sector supports local people and communities, namely by:

combatting isolation

supporting local causes

reflecting local culture

bringing local business together

supporting community through generations.

Pollsters also learned among social uses of pubs in the last three months, over half of the population (51%) had met a friend in one, while nearly two-in-five (37%) of people had visited the pub to meet up with family, a quarter (25%) had enjoyed Sunday lunch in one and 10% of the public had attended a pub-held birthday party in that timespan. In addition, 6%s of the public had used pubs for dating purposes and 13% watched a sporting event in a pub.

A key recommendation of the report calls for the re-establishment of a Minister for Pubs position to co-ordinate a cross-government taskforce responsible for long-term strategy for the British pubs sector and to lead on help with tax and regulation, alongside an emergency fund for energy bill support.

The report authors also make the case for business rates rebates for those pubs which take on socially valuable roles like foodbanks or in providing warm spaces for vulnerable people, with a call for a modest £4m cashpot to help 1,000 pubs to diversify at a cost of only £4,000 per pub.

Joe Fyans, who is head of research at Localis said: “Across Britain, pubs consistently played a pivotal role in knitting communities together and promoting social cohesion.

“In fact, pubs are the beating heart of many communities, playing multifaceted roles in local daily life. This is why the decline of pubs is obviously a great cause for concern. With each closure, both tangible and intangible voids are left behind.

“The lessons are clear: pubs, in all their forms and across all locations, remain integral to British social cohesion as hubs of activity, community, and social capital. This makes their presence all the more crucial as community safety nets and beacons of light, offering a lifeline hope for many people looking for a real sense of local belonging.”

Emma McClarkin, CEO of the British Beer and Pub Association, said: “The stories highlighted in this report truly are just a snapshot of the hugely positive impact pubs have in communities across the whole country every single day.

“There are few businesses that can say they add both social and economic value and pubs are delivering that value in neighbourhoods from Lanarkshire to Liskeard, and everywhere in between. Pubs provide solace to people in tough times and a place to celebrate in others and to lose them would have a serious impact on people’s lives.

“With closures continuing to rise and pubs under threat from further duty and business rates cost hikes we hope the Government will giver serious consideration to the proposals put forward by this report so the foundations can be laid to help pubs continue to do this brilliant work in their communities long into the future.”

Becky Barnett who runs The Lamb Inn in Swadlincote, which features in the report, said: “We support our local community in a number of ways, including offering free food and drinks to people on Wednesday mornings. People can come into the pub, have a free hot meal, and in winter, sit by our log fire in comfy chairs, no questions asked.

“When times are tougher, we want to be a place where people can come for help and local people have been incredibly grateful of us opening our doors at no cost. At the same time, we are also facing challenges with higher energy bills and other rising costs so it’s a scary time for our business too. But we want to continue to provide a non-judgemental warm space for people, but we’re facing our own difficulties as well.”

Pub is The Hub chief executive, John Longden, said: “Pubs and publicans are the heroes at the heart of community life that provide essential local services and activities that create social value.

“They are a valuable lifeline for many rural areas providing vital local services and activities like village stores, allotments and community cafes, plus offering a safe space to tackle the major societal issue of loneliness.

“Pub is The Hub now estimates 1,000 more pubs and local areas could benefit from services if they can be directly supported in the future to diversify."

https://www.localis.org.uk/wp-content/uploads/2023/09/InnValuable_Localis_WEBAWK.pdf

https://beerandpub.com/

(Image courtesy of Rudy and Peter Skitterians from Pixabay)

East Horsley store relaunched as new Sainsbury’s Local

Sainsbury’s has recently opened its first store in East Horsley. This follows weeks of renovations and upgrade works to convert the premises on the corner of Kingston Avenue and Ockham Road South into a brand-new Sainsbury’s Local.

Sainsbury's has joined forces with North Guildford Food Bank as its local food donation partner, thus ensuring donations and excess food from the shop will go to local people in the community who need it the most. 

The charity joined Sainsbury’s colleagues, around half of whom are new to the store with the other half transferring from the previous store, to cut the ribbon and celebrate the opening morning.

Conveniently located at the end of Ockham Road South’s popular shopping parade, the new 2,000 sq. ft Sainsbury’s will serve and help customers between the hours of 7am and 11pm, daily.

The opening will bring a carefully curated selection of Sainsbury’s great value, high-quality foods, drinks, plus general merchandise within easier reach of East Horsley residents, whose nearest Sainsbury’s store was over six miles away in Fetcham until now. 

Offering everything from fresh bread and cakes baked daily in-store to delicious fresh fruit and veg, meat, fish and meal solutions, the new store is specially designed to bring more convenience and choice to customers.

As well as a dedicated Costa Coffee machine, customers can also take advantage of a new Click & Collect service in the store, conveniently which enables them to order online from Sainsbury’s much-loved Argos, Habitat and Tu Clothing brands for collection whilst they pick up their groceries.

Patrick Dunne, who is Sainsbury’s Property Director, said: “It’s always a genuine pleasure to bring Sainsbury’s to a new community for the first time and we’re really pleased to have completed work on this fresh Local in East Horsley.

"I hope our customers in the village will enjoy their new-look convenience store, both for the fantastic colleague service and the high-quality Sainsbury’s products now on offer in the same convenient location.”

Ryan Thompson, who is Sainsbury’s East Horsley Local Store Manager, said: “I’d like to thank everyone in the community for all the fantastic support we’ve received leading up to our opening, particularly the colleagues that make up my new team in-store. 

"I’m really proud of how we’ve come together to make the store’s launch a success. I’d also like to thank our customers for bearing with us whilst we transformed the store, it’s great to now be welcoming everyone to experience it for themselves.”

(EDITOR: My wife and I plan on making a visit to our new Sainsbury's local store which is a short distance from our home.)

https://www.sainsburys.co.uk

Sainsbury’s opens brand-new store in Ketley, Telford

Sainsbury’s has launched its newest store this week with the opening of Sainsbury’s Ketley Holyhead Road Local in Telford, Shropshire.

 Now open from 7am to 11pm seven days a week, the new store has created new jobs for local people and supporting regeneration in the neighbourhood, whilst providing more convenience and shopping choice for residents. 

Customers will now have the opportunity to enjoy Sainsbury’s latest convenience range, from fresh fruit and veg, healthy snacks and food-to-go to sweet, savoury and frozen staples. 

They'll also be able to choose from a delicious selection of freshly baked breads and pastries daily, as well as picking up Argos, Habitat and Tu Clothing products ordered online via the in-store Click and Collect service.

Conveniently based on Holyhead Road, the new store was built on the site of The White Lion pub. Sainsbury’s was originally due to lease the building from the owner of the former public house, but subsequently stepped in to purchase the site and build a new store following serious complications during the previous owner’s conversion. 

The new convenience store was sensitively designed in conjunction with the local planning authority, to reflect the look and feel of The White Lion and remain in keeping with the local area.

The colleagues that comprise the new store team will play an active role in the local community whilst also participating in Sainsbury’s national charitable schemes and programmes and initiatives. EG, through Sainsbury’s partnership with Neighbourly, the new Local store will work with local food donation partners including Telford Crisis Support to help ensure all surplus foods from the store will go to those who need it the most. 

Patrick Dunne, Sainsbury’s Property Director, said: “It’s been a pleasure to welcome Sainsbury’s Ketley Holyhead Local to our estate this week. We really pulled out all the stops to build the best store we could, working with the Council to agree on and incorporate various nods to the appearance of the original building. We’re delighted with the result and we think our customers will be too.” 

Adrian Harris, Sainsbury’s Ketley Holyhead Road Local Store Manager, said: “It was a privilege to join members of my new store team to cut the ribbon and declare our new Sainsbury’s Local open for the community. We know our neighbours have been looking forward to our arrival and we were really pleased to be able to welcome them for the first time today.”  

(EDITOR: It's interesting to recall that the original building dated back to at least the 16th century, it bore a plaque dated 1661, so the building was at least 362 years old.

This is what the White Lion looked like before it was demolished, the image is attributed to Gordon Cragg / The White Lion, Ketley / CC BY-SA 2.0.)

Sainsbury’s brings more shopping choice to Wapping with exciting new local store

Sainsbury’s has launched its newest store with the opening of Sainsbury’s Wapping Lane Local in Tower Hamlets, London. 

Open from 7am to 11pm seven days a week, the 1,658 sq. ft store has created new jobs for local people and supporting regeneration in the neighbourhood, whilst providing a much-needed boost to retail options for local people.

Customers now have the opportunity to sample Sainsbury’s latest convenience range, from fresh fruit and veg, healthy snacks and food-to-go to sweet, savoury and frozen staples. 

They'll also be able to choose from an absolutely delicious selection of freshly baked bread and pastries every day, plus pick up Argos, Habitat and Tu Clothing products ordered online via the in-store Click and Collect service. (EDITOR: I love my Tu jacket!)

Conveniently located on the corner of Wapping Lane and Green Bank, it's a mere two minutes’ walk from Wapping Rail Station.

Sainsbury’s new store is located on the ground floor of a former office building, the upper floors of which have been converted into a suite of luxury apartments by Malins Group. 

The two companies have worked closely together to ensure, like the flats above it, the new Local has been sensitively designed to stay in keeping with the local area. This included updating some of the external elements originally proposed in response to community feedback.

The colleagues making up the new store team will play an active role in the local community whilst also participating in Sainsbury’s national charitable programmes and initiatives. 

For example, through Sainsbury’s partnership with Neighbourly, the new Local will work with local food donation partners to help ensure any surplus food items from the store will go to those who need it most.

Patrick Dunne, Sainsbury’s Property Director, said: “It’s been a real pleasure to welcome Sainsbury’s Wapping Lane Local to our estate this week. We’ve recognised the very real chance a new convenience store would represent for the local community in Wapping for some time now and we’ve really pulled out all the stops to bring our plans to life, making the most of an unique space in a fantastic redevelopment project. We’re delighted with the result and we think our customers will be too."

Jamie Buckland, Sainsbury’s Wapping Lane Local Store Manager, went on to say: “I felt privileged to join members of my team to cut the ribbon on our brand new store this week and we were thrilled to see a queue of customers patiently waiting outside before we opened. We know our neighbours have been looking forward to our arrival and we're really pleased to be able to welcome them for the first time today.”

Lauren Atkins, MD with The Malins Group, said: “It’s always a privilege to repurpose underutilised spaces and transform them into vibrant new ones. 

"The benefits of permitted development are clear at Green Bank Lofts, where the collaborative efforts of The Malins Group and Sainsbury’s have enabled a speedy transition from unused office building to 18 apartments and thriving retail space.”

Sainsbury’s Local helps bring new lease of life to Jericho redevelopment site

Sainsbury’s customers in Oxford have the opportunity to check out a brand-new Sainsbury’s Local, following the opening of the retailer’s latest store as part of the redevelopment of the Jericho Health Centre on the corner of Walton Street and Cranham Street, in Oxford. Colleagues are pictured gathering to cut the ribbon and celebrate the launch of the new store.

Conveniently situated just north of Oxford's city centre, the 2,745 sq. ft. store will serve customers between the hours of 7am and 11pm every day.

Local residents, workers and shoppers now have the chance to pick up a bite to eat from Sainsbury’s delicious selection of sandwiches and ‘food to go’, plus being able to pick up a hot drink from the shop's self-service Costa coffee facility. 

What's more, delicious fresh bread and pastries will be baked in the store itself every day and it will also stock a superb range of great value, high quality fresh foods, fruit and vegetables, plus other grocery and household products, besides.

Customers will also be able to collect products from the much-loved brands of Argos, Habitat and Tu Clothing, ordered online and delivered via the in-store Click and Collect service.

The 19 colleagues that make up the new store team plan to play an active role in the local community whilst also taking part in Sainsbury’s nationwide charitable programmes and initiatives. For example, through Sainsbury’s partnership with Neighbourly, the new Local will work with local food donation partners to help ensure any surplus food from the store will go to those who are truly in need.

Patrick Dunne, who is Sainsbury’s Property Director, said: "We're thrilled  to introduce a brand new Sainsbury’s Local to customers in Oxford today with the opening of our latest convenience store on the estate. Our investment in Jericho hasn't only generated new job opportunities for local people but also enhanced convenience and choice in the neighbourhood while bringing Sainsbury’s great value, high-quality products closer to more of our customers.”

Carla Browning, Sainsbury’s Oxford Walton Street Local Store Manager, said: “It’s been fantastic to cut the ribbon and open our new store today after weeks of hard work to get everything ready to welcome customers for the first time.

"We feel our new store has lots to offer the local community and my team and I are really looking forward to helping and serving the people of Jericho for years to come.”

Sainsbury’s is working hard to ensure that as a business it is operating sustainably, for example by reducing plastic across its operations and supply chain as one of its key priorities. Most recently, the retailer announced that it has removed plastic trays from its by Sainsbury’s steak range, replacing them with a cardboard tray alternative, as previously covered by That's Food and Drink.