Wine Wisdom - we ask pubs for their tips on driving wine sales

Bickley Mill, Kingskerswell, Devon Tel: 01803 873201

www.bickleymill.co.uk

Talking to owner David Smith

Though the building for Bickley Mill is a 13th century flour mill it was first converted into a pub only in 1971 and required further major work when David Smith bought it earlier this year. It closed for a month in March to allow for a major refurb designed at "modernising, while retaining

the traditional elements" like log fires. Simplicity seems to be the watchword, both in the way the pub operates and the way it approaches its catering.

Rather than an enormous menu and wine list, the number of dishes is kept to a minimum, while the wine list is a streamlined 27 bottles. One dining area serves all, attracting destination travellers from Torquay, Totnes and

Newton Abbot. Eight rooms are available for those staying over.

Style of food: Eclectic. It's all fresh local produce, but covers a wide spectrum. Hot and sour prawn and squid soup co-exists quite happily with devilled kidneys. Near Brixham, so there are plenty of fish specials.

No. of wines on list: 27, starting at £11.50 and running up to £20. "We're not trying to be too clever and we're not excessive on the margins."

House wines: Berri Estates unoaked Chardonnay and Merlot, plus a Shiraz and Sauvignon Blanc from Short Mile Bay. All

Australian.

No served by the glass: Seven - the four house wines, plus two rosés and a Pinot Grigio.

Most expensive wine on list: Apart from Champagnes we don't have anything over £20. It wouldn't sit well with what we're doing.

Most-used merchant: Matthew Clarke.

Typical mark-up: 55%, though rather less on the more expensive wines.

Which regions/countries give the best value? New World.

What are your most popular wines? New World, again. We've a Chilean Sauvignon from Veramonte that's very popular.

Trends: Pinot Grigio and rosé have both had a bit of a revival. We've a white Zin and a Torres rosado, too. All three are available by the glass.

What's the key to making wine sell? Presentation - making it visible.

Do you run events like wine tastings or gourmet food and wine evenings? Not yet, but maybe next year, once we've settled down. As a new business, it's a case of settling into a rhythm, which isn't easy when you've started from scratch with a derelict shell!

The Wheatsheaf Inn, Wheatsheaf Lane, Oaksey, Wiltshire

Tel: 01666 577348

Talking to chef/proprietor, Tony Robson-Burrell

Some parts of the Wheatsheaf Inn are reputed to date back to the 1400s, and while the new owner, Tony Robson-Burrell, is sceptical about such claims, the majority of the building is

certainly 16th century, right down to the coffin lid that's been used as a lintel!

With the new owner's experience in country house hotels and 22 years of cooking, plus a £25,000 dining area and kitchen refurb, the Wheatsheaf has made it into The Good Food Guide and the Michelin Pubs Guide as well.

The clientele is a happy mix of locals and a growing number of visitors from Swindon and Cheltenham in search of decent nosh.

Style of food: Modern British. Everything is made on the premises, including the bread and ice cream. Signature dishes include "rumpsteak by the inch" of thickness and classics like steak and kidney pudding and braised red cabbage.

No. of wines on list: 35. It's not massive, but there wasn't a wine list at all when we took over, so it's a question of feeling our way.

House wines: Six - three reds and three whites all available by the glass. Whites are Snapper Verdelho and Sacred Hill Semillon/Chardonnay from Australia plus Domaine du Tariquet Pays d'Oc. Reds are a Chilean Merlot, Sacred Hill Shiraz/Cabernet and a Sicilian Nero d'Avola.

Most expensive wine on list: Our ceiling wines are a Meursault Premier Cru for £45 and a Chateauneuf du Pape for £60.

Most-used merchant: Thomas Panton in Tetbury supplies all our wines. They do a lot of top end restaurants.

Typical mark-up: Typically 65%, though less on the top-end stuff. The Chateauneuf, for instance, costs me £35 so I'm only making £20 on that.

Best value regions/countries? There's a lot of stuff out of Chile that's very good at the moment and selling well, too.

Most popular wines? We're heavily into New World. They're the current big sellers.

Key to making wine sell? Good point of sale. I've got various posters round the pub advertising wine by the glass, and occasionally I'll get a particular case that I'll do a special on, and which people tend to come back for.

Do you run any events? We do themed food nights. We have Thai in September, and Spanish in October, and we'll get wines in specifically for those events.