Every year we get all of our Managers, Deputies and Head Chefs in the same room for what we call ‘a bit of a Do’.

We re-group for the coming year and celebrate the last and generally enjoy catching up with each other over some good food, drink and music. It’s our favourite day of the year!

This year it took place in Manchester, hosted by Manchester Hall and afterwards at the Wharf.

We love a bit of a theme so you will see lots of Manchester bees dotted around, United and City footy shirts with our own footy penalty shoot-out, a ‘Mega Haçienda-esque Rave Room’, Tattooist, Chinese Quarter nibbles and the amazing ‘NOasis’ to complete the evening.

We had some celebratory awards that were themed for the “Do” and as this year was hosted in Manchester, the theme was ‘Bees’ as it’s the symbol of the city – hence all the weird and wonderful names for the awards.

The Happiest Hive – The Combermere Arms

The ‘Happiest Hive’ award is worked out via the crew survey feedback. The Combermere crew had a 100% participation rate and was in the 80%+ range for key questions such as ‘proud to work for B&P’, ‘likely to recommend working for us’, and ‘getting support and guidance from their managers’.

‘Bee-ing the Customers’ Choice. The Highwayman

When it comes to customer choice one pub seems to have a firm grip on this award, this is their third consecutive year of winning. On the traditional review tracker they’re at a whooping 4.83 which flows through to the new NPS scoring where they sit on a score of 84. Such fantastic customer feedback!

Best New Manager. Steph Lister – The Morris Dancer

Steph was promoted from within the Morris Dancer team approximately 14 months ago and has done a grand job of steadying the ship and pushing the pub forward. A splendid job all round!

Most Supportive Support Person – Paul Morris

Paul always gets lots of votes in this category. It’s the chance everyone in the pubs to thank a person in a supporting role for all that they do to help, and Paul, who works within the finance team as a Finance Manager is very highly thought of.

After what was a successful afternoon, with cheers, clapping, many “whoop whoops” everyone was ready to truly celebrate. Oh yes, the party started, the drinks were well sampled and the dance floor was alive!

If you would like to see a full rundown of the day and evening, then check out our “PG” Video of the day here.

It’s safe to say we are already looking forward to the next!

Executive Chef Billy recently took a group of junior chefs to a fascinating Nose to Tail training session at Newlyn’s Farm Cookery School.

This event is one of the most enjoyable, especially when the chefs dive into making sausages — it often turns a bit silly!

The day began with a detailed demonstration of working with a whole pig. Our chefs learned about both primal and secondary cuts. Even experienced chefs find it captivating to watch professionals handle the meat.

After observing the demo, our chefs got hands-on experience, replicating the cuts themselves.

Post-lunch, the chefs began crafting their sausage mixes and could choose ingredients from the farm shop – though most opted for classic flavours like spicy, fennel and apple or mustard and honey. This creative process allowed the chefs to experiment while sticking to familiar tastes.

Teamwork played a big role as the chefs helped each other making their sausages, ensuing both hilarity and camaraderie! This aspect of the Nose to Tail training really showcased the fun side of culinary learning.

The Nose to Tail training session at Newlyn’s Farm Cookery School was a resounding success, providing our junior chefs with invaluable skills and a memorable experience. We look forward to seeing how these new techniques will inspire creativity and excellence in our kitchens.

Interested in becoming a junior chef? Click here to check out our current vacancies.

At Brunning & Price, we’re grateful to have pubs all around the country. Many are nestled in beautiful countryside spots – often making customer visits to our pubs part of a whole ‘day out’.

So, to help our diners make the most of these outings, each pub’s website features a ‘local attractions’ page that recommends a range of local activities before or after their pub treat.

While some local attractions are well-known, like Hampton Court Palace which sits opposite the Mute Swan and the Mytton and Mermaid just across the field from Attingham Park, the National Trust’s busiest stately home, all our pubs surround plenty of hidden gems that are just waiting to be discovered – much like this one near the Dysart Arms.

Recently, the Dysart team went on a bit of a reccy to find something unique. They uncovered the Boeing 747-400 Experience, just 10 minutes down the road from the pub. The team had a fantastic time exploring this unique attraction and are excited to share it with you. Whether you’re craving Pies & Planes, Planes & Pints, or 747 & Cheese Pie Heaven, we’ve got you covered!

Exploring local attractions adds to the charm of visiting our pubs. It’s not just about enjoying delicious food and drinks; it’s about the entire experience. We want our customers to feel like they’ve stumbled upon something new with every visit. The Boeing 747-400 Experience is just one example of the unique adventures our customers can enjoy when they visit the our pubs.

For more information on the Dysart Arms, visit the dedicated page on the Brunning & Price website here.

Each year, we hold a Northern & Southern BBQ individually for our teams in the north and the south before the summer really takes off in earnest.

This year, the Southern BBQ took place at the beautiful Prae Wood Arms, thanks to their fantastic team. We invited everyone for a lovely day of catching up, socialising and chatting with suppliers and colleagues we don’t often get to see.

Although the sun almost made an appearance, the rain held off for the most part. Unfortunately, it did arrive later that night and absolutely drenched our BBQ marquee!

The northern team had a fantastic BBQ brilliantly organised and hosted by the team at Worsley Old Hall. Plus, they were a bit luckier with the weather!

Since the venue was closed for a refurb, we had the entire garden to ourselves, which was perfect.

Generally, our annual Northern & Southern BBQs involve lots of chatting, some drinks sampling, chilled live music, garden games and, of course, some very lovely company.

Dare we say we’re already looking forward to next year’s?!

Learn more about our exciting staff events like the Northern & Southern BBQ on out our Benefits page.

Ops Manager Ioan and his team recently jetted off for their annual retreat. This year, they left the chilly North Wales coast behind and set their sights on sunny Spain for their much-anticipated Barcelona Retreat, courtesy of our friends at Estrella Damm.

The Barcelona Retreat offered a unique opportunity for the team to dive into “purposeful hospitality” and explore the city’s vibrant food scene. They spent their days enjoying fantastic meals, sampling a variety of local beers, Albariños, and Riojas, along with heaps of delicious cured meats. This culinary adventure highlighted Barcelona’s rich and diverse food experiences, making the retreat an unforgettable journey.

In addition to the food, the team had the chance to embark on a special, top-secret visit to the Team INEOS Americas Cup base in Barcelona. This exclusive tour allowed them to meet some athletes and even catch a glimpse of Ben Ainslie, among others. They toured the training camp, saw this year’s challenger boat and learned about the intricate details of the Americas Cup, providing an insightful look into the world of competitive sailing and innovation.

The retreat also included a visit to the Estrella brewery, where the team explored the brewing process behind one of Spain’s most iconic beers.

They rounded out their trip with a comprehensive city tour, making the most of their three days in this vibrant city. The combination of food, culture and adventure made the retreat both explorative and inspiring.

It’s safe to say everyone had a great time, inspiring some exciting ideas and products we’re sure will soon appear in their pubs. Watch this space!

You can also find our reel of this retreat over on our Instagram page here.