NEWS
Palmers have
been brewing ales
since 1794
Palm Springs
I
f you thought the closest publicans got to
silverware was a dusty darts league trophy,
then you obviously haven’t come across the
Publican Awards. They’re the industry Oscars
for pubs and breweries, and Dorset’s very own
Palmers Brewery have scooped the prestigious
gong for Best Tenanted/Leased Pub Company
(up to 200 sites) 2016.
The rigorous judging process involved the brewery and pubs undergoing site
visits, and a panel interview by leading figures from the industry. The judges
were looking for the company with the best support package for its licensees.
John Palmer, Palmers Chairman & Managing Director, said: “This is the top
award in the industry and we are all immensely proud. It is brilliant that our
licensees and everyone who has worked so hard at the brewery over the last
twelve months have been recognised.”
To find out more about Palmers, visit www.palmersbrewery.com.
Easy to Swallow
16
T
The Royal Oak
combines fresh
ingredients with
fresh ideas
he Royal Oak in Swallowcliffe had been an
inn since 1852, but closed in 2007. Several
attempts to turn it into a private residence were
made, but villagers were determined to keep their
local. Three village residents bought the pub in
2012 and began the considerable task of
renovating the derelict building.
The public house reopened in September 2015
with a menu full of delicious local food created by
Chef Patron Mark Treasure and his team. Mark
earned a Michelin star at The Feathers in
Oxfordshire and takes sourcing the best sustainable produce seriously. From fresh lunchtime
bar food to a seasonal evening menu that changes monthly and features a daily special at
each course, such as confit chicken, duck, onion and thyme terrine, for example.
"We simply wanted to make a pub where people leave happier than when they arrived,"
Director Jeremy Little says. Going by its excellent menu, The Royal Oak is going to put smiles
on many a food lover's face. For sample menus, go to www.royaloakswallowcliffe.com.
Bang
on
A
good sausage can be a wonderful
thing, so we’re proud to be
sponsoring the Best Bridport Banger
Competition 2016. Started in 2013, this
event, held at the annual Melplash
Agricultural Show, celebrates the best in
Britain, let alone Bridport, attracting sausage makers from across the UK.
Last year’s overall winner was RJ Balson & Son from Bridport, the oldest
family butchers in the UK. “Sausages became known as bangers during World
War II because they were so filled with water they exploded when being
cooked… these days, good quality sausages will contain at least 80% meat, the
remainder will be cereal and seasoning,” says Richard Balson.
This year’s competition will be judged by past winners Alex and Lou Webb of
Webb's Butchers at Ferndown. We can’t wait to see what prime examples of
sausage excellence will be up for judgi