We are looking for nominations for our next Pub of the Year (POTY) competition.
If you are a CAMRA member, we are asking you to nominate up to three pubs that you believe should be considered.
Please enter your nominations using the form on this page.
This page also has information about how CAMRA judges pubs for the Pub of the Year Competition which you should use as a guide when considering your nominations.
The nominations will be collated and a shortlist of pubs will be chosen by the Branch Committee to go forward into the voting round where the branch members will be asked to complete a judging form.
To help us created the shortlist, nominations will be allocated points as follows:
- Nomination #1 will be allocated 3 points
- Nomination #2 will be allocated 2 points
- Nomination #3 will be allocated 1 point
(Please note then the CAMRA HOW Committee reserve the right to make the final decision)
Nominations should reach us by Sunday 10th February 2019. The shortlist will be published in time for our next Branch meeting at the Wild Boar on Tuesday 19th February 2019.
A GUIDE TO CAMRA PUB OF THE YEAR JUDGING
Pubs don’t have to be picture postcard, unspoilt gems. Pubs of all sizes and locations such those located on a housing estates, modern city centre bars, micropubs or back street locals can be exceptional pubs.
Here is a checklist to give you some guidance on what to look for in a Pub of the Year and to help you with your nominations.
CATEGORY 1 – QUALITY OF BEER/ CIDER / PERRY
Is the beer, cider and/or perry sold of good/excellent quality?
CATEGORY 2 – STYLE, DÉCOR, FURNISHING AND CLEANLINESS
The pub should provide a comfortable, pleasant and safe environment throughout, with a friendly atmosphere.
The pub and glasses should be clean. Toilets should be hygienic and clean with hot water, suitable hand drying facilities etc.
Is the décor and furnishing appropriate to the style of pub? Does it suit what it is setting out to be and is the décor in good order.
CATEGORY 3 – SERVICE, WELCOME & OFFERING
Service should be welcoming, friendly, polite and also prompt whenever possible. If the pub is busy, a friendly acknowledgement of your presence is desirable.
You should be treated like a valued customer and made to feel at ease.
Staff should be knowledgeable about and enthusiastically promote real ales (and cider and perry if applicable),
Staff should know how to pick up and hold a customer’s glass.
Do you feel welcome to have a drink without having a meal?
Where possible products from local producers should be included.
Within its limitations, does the pub offer other products/services which may enhance a visit to the pub, good quality soft drinks, food, wifi etc.?
Taking into account the of the style of pub and its location did you feel that you received reasonable value for money. (CAMRA discounts should not influence this)
CATEGORY 4 – COMMUNITY FOCUS AND ATMOSPHERE
Where appropriate, does the pub have a community focus, eg. supporting local groups, sports teams, etc? Look out for notice boards, listings of local events, sports teams linked with the pub.
Does the pub have information on the local area which may be of use to locals and visitors to the area?
The pub must be inclusive and feel welcoming to all age groups and sectors of the community.
Considering the time and day of the week is the pub busy enough to create a good atmosphere.
CATEGORY 5 – ALIGNMENT WITH CAMRA PRINCIPLES
Prices and opening hours should be clearly displayed.
You should get a full measure or a top up without asking. Does the pub use oversized glasses?
Is real ale (cider and perry where applicable) promoted in a positive way?
Does the pub try to stimulate interest in the sorts of issues we’re concerned about?
Beer, cider or perry should not be sold using misleading dispense methods.
It should be clear who has brewed “house branded” beers.
There should not be any inappropriate noisy electronic amusement machines.
Beers should not be served through tight sparklers unless brewed to be dispensed in that way.
Where possible there should be a range of beer styles and strengths. Where applicable, the range of ciders and perries should be taken into consideration. It should be noted that it is better for a pub to sell a small range to maintain quality if that is what suits their trade.
CATEGORY 6 – OVERALL IMPRESSION
This category covers the undefined elements that are not considered elsewhere.
Did you enjoy your visit to the pub?
Did you spend more time than you had anticipated at the pub or wish you had been able to stay longer and would look forward to a return visit?