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The Food WorksSW Announces First Ever Partnership Opportunity

South West England's only dedicated food and drink innovation centre, The Food WorksSW, is genuinely excited to announce its first ever partnership opportunity that will give businesses the chance to support both existing and emerging food and drink brands, and become an integral part of the country's food, drink and hospitality scene.

Created by North Somerset Council and operated by the Future Food Partnership, a not-for-private-profit Community Interest Company, The Food WorksSW provides start-ups, established companies and hospitality businesses with the experience and equipment they need to grow and innovate. 

Located in Weston-super-Mare, under half an hour from Bristol, the centre is the only one in the South West. For many businesses, it's not only a vital and exciting place but also a crucial stepping stone  in their business evolution. 

Since opening back in 2020, the centre has supported 300 businesses, helping them develop, diversify and grow their product and menu offerings, and aims to help many more in the coming years through enhanced facilities and resources. 

Said Simon Gregory, Operations Director of The Food WorksSW: “We're clearly very delighted to be opening up the opportunity for businesses of all kinds to become a Food WorksSW partner.  

"Partnering with us brings a massive host of benefits from reaching new customers to free use of our facilities, plus being a CSR force for good.  Your company will also have a profile on-site and you'll be contributing to the continuing growth of this one of a kind food and drink innovation centre in the South West."

What would this entail for you and your enterprise? Simon explains: “We're looking to hear from companies who are committed to supporting food and drink producers who use Food WorksSW to expand their business, develop new products, get together in the meeting rooms or navigate food regulations. 

"With partners, we can invest in our centre and continue offering businesses the very best equipment, kitchens, expert advice and inspiration.”

The Food WorksSW features five specialist development kitchens with state-of-the-art equipment, 12 food grade business units, in-house technical experts, a business lounge and coffee shop (open to all businesses), meeting room and conference facilities and hosts multiple industry training and seminar events throughout the year. 

The development kitchens are available for flexible short-term contract hire for food and drink businesses of all sizes, along with the meeting room and conference facilities. 

Technical support packages are also available at the centre and are carefully designed to help businesses navigate their way through a range of food disciplines – from new product development and quality assurance hygiene to food safety and efficiency.

For more information about Food WorksSW, visit foodworks-sw.co.uk, or follow @foodworks_sw on Instagram, Facebook and Twitter. 

To learn more about The Food WorksSW partnership opportunities, you can get in touch with Simon at simon@foodworks-sw.co.uk. 

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Defending the Pint: Why the Hospitality Industry Must Resist the Push for Smaller Beer Serves

In the UK, the humble pint is more than just a unit of measurement; it’s a cultural icon. 

Whether enjoyed in a cosy pub on a rainy evening or at a bustling beer garden in summer, the pint represents tradition, camaraderie, and the enduring appeal of British hospitality.

So famous is the British pint that some craft ale pubs in America proudly boast that their establishment only serves beer using British Imperial pint glasses and not the slightly smaller US pint serve. 

Yet, this cornerstone of our pub and restaurant trade is under threat from proposals by certain “health experts” to reduce the standard serving of beer from a pint to jusr three-quarters of a pint. These plans, supposedly aimed at promoting public health and responsible drinking, are misguided, patronising, and risk damaging an already fragile hospitality industry.

Here’s why pubs, restaurants, and beer enthusiasts alike should push back against this idea.

1. Erosion of British Tradition

The pint has been a symbol of British culture for centuries, recognised worldwide as a quintessential part of our identity. To meddle with this tradition is to disregard a piece of our national heritage. The pub is often referred to as the “heart of the community,” and the pint is central to that experience. Reducing serves would strip away a small but significant part of what makes British pubs unique.

2. Patronising to Consumers

Suggesting that reducing the size of a pint will encourage healthier drinking habits is condescending. Adults are capable of making their own choices about alcohol consumption. Imposing smaller serves assumes that consumers cannot be trusted to drink responsibly, ignoring the role of education and personal accountability in tackling excessive alcohol use.

3. Economic Impact on the Trade

The hospitality industry is still recovering from the challenges of the COVID-19 pandemic, coupled with rising costs of goods, energy, and staff wages. Changing the standard beer serve would create logistical headaches for pubs and restaurants, requiring new glassware, recalibrated pricing, and restructured menus.

Furthermore, smaller serves could lead to customer dissatisfaction. If patrons feel they are receiving less value for money, they may opt to drink less—or, worse, skip the pub altogether. For an industry already operating on tight margins, this is a risk it cannot afford to take. 

4. Encourages More Drinking, Not Less

Ironically, reducing the size of a beer serve may have the opposite effect of what health experts intend. Many patrons would simply order an additional three-quarter pint to make up the difference, potentially leading to increased alcohol consumption rather than reduced intake. It’s a flawed logic that could backfire spectacularly and really blow up in their embarrassed faces. 

5. Fails to Address Root Issues

If public health is the true concern, targeting pint sizes is an ineffective and symbolic gesture. Issues like binge drinking, lack of education about responsible alcohol use, and the affordability of high-strength drinks in supermarkets would remain unaddressed. Rather than focusing on the pint, policymakers should concentrate on meaningful strategies, such as improving alcohol education and supporting initiatives that promote moderation.

6. Alienates Core Pub-Goers

The typical pub-goer values tradition, consistency, and the convivial atmosphere that pubs provide. Tampering with something as fundamental as the pint risks alienating loyal customers, many of whom see their local pub as a refuge from over-regulation and unnecessary interference.

How the Industry Can Fight Back

The hospitality trade must act decisively to counter this ill-conceived proposal. Here are some ways pubs and restaurants can make their voices heard:

Lobbying for Tradition: Industry organisations like CAMRA (Campaign for Real Ale) should lead the charge in defending the pint as an integral part of British culture.

Educating Consumers: Highlight the absurdity of the proposal through campaigns that celebrate the pint’s history and significance.

Championing Responsible Drinking: Demonstrate the industry’s commitment to health by promoting existing measures like smaller optional serves, lower-alcohol beers, and better education about moderation. It's almost as if these so-called experts hadn't heard of half pint serves of beer.

Engaging Politicians: Work with MPs and local councils to stress the economic and cultural importance of preserving the pint.

Conclusion

Reducing the size of a beer serve from a pint to three-quarters of a pint may sound like a small change, but its implications are far-reaching. It disrespects tradition, patronises consumers, and poses significant risks to the already struggling pub and restaurant trade.

The pint is more than just a drink; it’s a symbol of British resilience, identity, and community. The hospitality industry must unite to ensure it remains untouched. Let’s raise a glass to defending the pint—because once it’s gone, we’ll never get it back.

What do you think? Is this another example of overreach by so-called “health experts,” or do smaller serves have a place in modern pubs? Share your thoughts below.

Why It's Time to Rethink 'Kids Dine Free' Schemes

But he's eating free, right?

For years, the hospitality industry has embraced Kids Dine Free schemes as a way to attract families, boost footfall, and create a more inclusive environment.

On the surface, these offers seem like a win-win: families save money, and businesses enjoy increased patronage.

However, while this approach is popular, it's worth questioning whether these schemes are sustainable, equitable, or even beneficial in the long run.

Here's why I believe restaurants, pubs, hotels, and cafes should reconsider Kids Dine Free promotions, even if this perspective might spark debate.

1. Undermines Quality Perception

Free meals can sometimes be perceived as less valuable, regardless of their quality. Offering free meals for children may unintentionally devalue the menu and create the impression that the food provided is of lower quality or just an afterthought. For businesses aiming to maintain a premium image or attract diners who prioritise food excellence, such schemes can work against that goal.

2. Unfair to Other Demographics

While it’s admirable to make dining out more affordable for families, what about other groups? Solo diners, child-free couples, pensioners, or students might feel overlooked or even alienated by such targeted offers. A more inclusive pricing strategy—such as discounts for all diners at specific times—could avoid singling out one demographic and instead foster goodwill across the board.

Some diners might not appreciate free dining children

3. Financial Strain on Businesses

The hospitality industry operates on razor-thin margins, particularly in the current economic climate. Food costs are rising, wages are increasing, and energy bills are putting additional pressure on businesses. 

Offering free meals for children can compound these challenges, especially when families take advantage of the scheme during peak dining hours. 

Businesses may struggle to recoup these losses, ultimately driving up prices for other customers or forcing compromises in quality.

4. Encourages Overcrowding During Peak Times

Kids Dine Free promotions often bring families into venues during peak hours, making it difficult for businesses to accommodate a broader clientele. This can lead to overcrowded spaces, longer wait times, and a diminished dining experience for other patrons. For example, couples seeking a quiet meal may avoid restaurants known for these schemes, potentially alienating a loyal customer base.

5. Reinforces the “Cheap and Cheerful” Label

While affordability is important, over-reliance on free offers can pigeonhole a venue as “cheap and cheerful” rather than a place for quality and experience. In a competitive market, this reputation can be hard to shake, especially for venues that are trying to elevate their brand.

6. Fails to Reflect Modern Family Dynamics

Not all families are looking for savings; many parents are willing to pay a premium for a relaxed atmosphere, excellent service, and high-quality meals. A better approach might involve creating family-friendly environments and menus that cater to children without giving food away for free. After all, value isn’t just about cost—it’s about the entire experience.

Alternatives to Kids Dine Free

If we’re going to move away from these schemes, what should replace them? Here are a few ideas:

Affordable Family Bundles: Offer set menus at discounted rates that are attractive to families but still generate revenue.

Off-Peak Discounts: Encourage families to dine during quieter periods with time-specific offers, reducing pressure on peak hours.

Interactive Experiences: Provide child-friendly activities or themed dining nights that add value to the experience without compromising the bottom line.

Quality-Focused Kids’ Menus: Focus on healthier, creative, and enticing children’s meals that parents are happy to pay for.

Conclusion

While Kids Dine Free schemes may have their merits, they are not a sustainable solution for most hospitality businesses. It’s time to rethink how we cater to families, focusing on quality, inclusivity, and long-term benefits rather than short-term promotional gimmicks. By moving beyond these offers, restaurants, pubs, hotels, and cafes can strike a better balance between family appeal and overall profitability.

What do you think? Is it time to retire Kids Dine Free schemes, or do they still have a place in today’s dining culture? Let’s start a conversation.