St Austell Brewery is proof that the traditional, family brewer model can still be an engine room of creativity and innovation for the entire pub sector, especially when it comes to promoting fresh local food and regional specialities.
Operating a mixed managed and tenanted estate of more than 170 pubs across Cornwall and Devon, over recent years St Austell Brewery has refocused the food operation in its 31 managed pubs to spotlight good pub food made with quality local ingredients. Menus are tailored to the needs of the individual outlet, with an emphasis on home-cooked dishes.
Much of this innovation has been spearheaded by Paul Drye, catering development manager. Paul says: "With outlets in diverse locations and each drawing on a slightly different demographic, all our menus are tailored to best suit its setting and customers." These range from celebrated fish restaurant Pescadou in Padstow to the classic pub food served at the newly refurbished Great Western Hotel in Newquay.
The common theme across St Austell's managed pubs is great local produce sourced from the West Country's best suppliers. "Local ingredients are the norm, not a novelty," says Paul. Local dishes and specialities are incorporated into all menus at the planning stage, drawn from a list of approved suppliers.
"I regularly visit all our suppliers and in turn they often call at our pubs and talk with chefs and managers. As a group of companies, we are all keen to promote good food and Cornwall as a brand," says Paul.
This approach to supporting the local economy through promoting Cornish produce goes well beyond an informal alliance. St Austell is a member of Cornwall Catering Excellence, a group of businesses dedicated to raising the standard of food in the South West as well as promoting catering as a career.
St Austell also works closely with Cambourne College and has developed a Pub Cook's course, and NVQ Level 2 tailored to the needs of the industry. Paul also runs regular Chef's Workshops across the estate.
All customer feedback is carefully considered, and the company regularly carries out customer surveys to assess both customer expectations and the way the company met them.
A mystery visit programme has been introduced across the estate in the past year, with the results allowing for training to be tailored to the needs of each pub.
"We pride ourselves on individuality, with each outlet reflecting its particular location, environment and history," says Paul. "This is reflected in the menus at each pub - we avoid overtly branded solutions. What each pub has in common is a commitment to local sourcing of fresh produce and high standards of cooking and service."
This recognition that each pub is an individual, local business, underscored by a commitment to high food standards across the estate, convinced the judges in a very competitive field to name St Austell Brewery as the Food Pub Company of the Year.