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Stir it up magazine May 2014

ADVICE COUNTRY FROM THE CLUB EXPERTS 28 MAY 2014 HOW TO BE THE best pub in Britain that t people feel as relaxed and comfortable in your pub as they would in their own front room. Be true to yourself and carry your beliefs through. Be ever mindful that you are sharing your home with other people and that they always feel welcome, like having friends round for dinner. People go to pubs for different things but we are not a sports bar – we have a TV but it is rarely on and we don’t have any pipe music. We believe in conversation. We love talking to people and we are always chatting to our customers and tailoring things to what they would like to see in the pub. For example, we’ve had customers who tell us they tried a great beer when they were visiting a different part of the country and we will try to source that beer so, when they come in next and see it, it makes them feel really special and that their opinion counts. We are in a small rural community and are very well supported in our village but there is no way we could survive on that alone. We also rely on people coming from much further afi eld and we have regulars who have been coming for 27 years. We offer good quality real ales and traditional home-cooked food. My advice in terms of food is – do what your gran did: steak puddings, beef and ale pies, jam roly poly and so on. Our menu also includes things like gammon, egg and pineappl shrimps pudding. as possi we keep eggs to m We obvio allergies have glut custome options a In 2009 w refurbish two year do. We lis decided minimali tradition worldy v We’re ve beer gar effective the size pub and, summer, play bou Games a importan We have darts board and dominoes and we host a pub quiz once a month. We’re also very involved in local charities and fundraising and, for 13 years we ran our local post office Being a pub landlord is about By Steve Dilworth, landlord of the Swan with Two Necks pub in Lancashire, which has been named CAMRA National Pub of the Year 2014 >> I’ve run the Swan with Two Necks with my wife Christine and our sons Robert and Michael for 27 years and it has been a free house since 1998. The pub industry is having a tough time at the moment and I believe a great part of our success is teamwork – the loyalty and dedication of us and our staff. Being a free house means we are not dictated to and we are free to choose what we want to do. It’s important to put your feelings and personality into your business and then hope that it’s what people are looking for. There’s a lot of talk about people preferring to drink at home now so what you want to achieve is g gg le, local venison, potted and toasted Bury black . We buy as much produce ble from local farmers and our own ducks and use the make duck egg custard tart. ously cater for food and intolerances – we ten-free beer for one of our ers – and we have vegetarian and a kids menu too. we had a major hment and we spent rs deciding what to stened to people and against going all ist and instead kept it nal. We’re in a very oldyillage so it sits better. ry lucky to have a lovely den, which ely doubles of the , in , we les. are nt. a years, we ran our local post offi ce from the pub until bureaucracy meant it was no longer viable. supporting your community – you are one big family. “...we keep our own ducks and use the eggs to make duck egg custard tart.”


Stir it up magazine May 2014
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