Cask ale task force

In a region benefitting from stay-at-home tourism, pubs in the south-west are feeding off the range of cask ales produced by a clutch of successful local brewery operators.

However you choose to view things, it is an undeniable fact that good food and traditional cask ale are now the two predominant drivers of business in an increasing number of UK pubs.

The south-west boasts an ample supply of pubs that tick both these boxes and the region's wealth of picture-postcard locations means it

also plays host to a vibrant tourist industry that uses the services a quality pub has to offer.

The region offers a rich portfolio of traditional brewers, many of them dating back generations, with destination tourist-bound pubs capitalising on the extra trade that those aforementioned drivers of business now yield.

Most brewer-pub operators confirm that food is now paramount to the viability of their tied estates and many venues have tasted spectacular success as a result.

Cornwall's biggest brewer and pub operator, St Austell, says that there has been a renaissance in Cornish food in recent years and pubs have led the way in capitalising on this growing market.

A number of its pubs are now tenanted by leading chefs, including TV personality Rick Stein, who runs the Cornish Arms at St Merryn. Another pub success story comes at the St Kew Inn, St Kew, which is run by Michelin-starred chef Paul Ripley.

"Venues like these have helped put the region on the map and are attracting more chefs to take on our pubs," says marketing director Jeremy Mitchell.

"It's also helping to extend the tourist season out of the traditional summer months and aiding in the creation of a growing weekend-breaks market.

"Last year, for example, business in September actually exceeded what is normally the peak month of August," he reveals.

Dorset brewer Hall & Woodhouse, which runs 237 pubs, says 95% now operate a food service and up to 75% of the estate is food led.

"Tourism is obviously a major driver for us. We have many pubs in popular tourist locations where food and letting accommodation are key factors," says tenanted director Matt Kearsey.

Confidence is reflected in the company's recent announcement of a £5m development to build a new brewery on its Blandford St Mary site, which will start in October.

This month will also see the opening of a flagship £3m pub, the Hall & Woodhouse in Bath.

The three-storey development will offer a bar and deli on the ground floor, a dining room on the first floor and a roof garden terrace on floor three.

Brewer Wadworth of Devizes in Wiltshire, which produces the famous 6X brand, says much of its focus lies in reacting to the many changes now confronting the industry, which it believes has to communicate with a unified voice.

"The new Government will eventually make known its view on the drinks industry and the pub trade, but whatever the legislation that comes in against the supermarkets, the on-trade will still have to work hard to remain competitive.

"While there is talk about the resurgence of ale, as a brewer and part of the industry, we need to turn the talk into action and educate our potential customers to the benefits of cask ale and the rediscovery of the pub," says marketing director Paul Sullivan.