OTS p20-21 profile Nov08.qxp 05/11/2008 15:53 Page 21
profile · business building
UIforwardFestival season
At the end of each May when the bank holiday rolls around, the beer garden at The
Fisherman’s Tavern is transformed for the pub’s annual beer festival.
40 casks of ale are raked up in the garden along with a few continental lagers while a
barbecue keeps customers’ appetites in check throughout what pub manager Rhys
Martinson calls a period of mayhem for staff.
The pub organises the event itself, getting on the phone to breweries and then local
businesses – who are offered the chance to sponsor one of the casks. Last year over
£13,000 was raised for the RNLI – a charity understandably close to the Fisherman’s
Tavern. “The sponsorship effectively pays for the beer and the sales go to charity,” says
Rhys. It’s also a successful weekend for the pub, which obviously has a huge boost of
customers at the bar. So if you happen to be in Broughty Ferry next May bank holiday,
take a walk by. It’s the 10th anniversary of the festival and Rhys is already in the
planning stages. “It’ll be a biggie so we’re already thinking about what we can do.”
Among names Rhys cites as favourites are doubt,” he says. “One of the advantages of
Harviestoun’s Bitter & Twisted, “a couple of” being part of a brewery is that you can absorb
Brewdog’s products and those from the Arran some of these costs. Some of the
Brewery, which has recently started production independent traders have no choice but to
again. “Timothy Taylor’s Landlord is the most put their prices up, then customers notice and
popular without a shadow of a doubt,” adds that’s when people start walking out of pubs.
Rhys “That’s what everybody asks for, and It’s a catch-22 but everyone’s got to survive at
enquires when it’ll next be in.” the end of the day.”
While a number of customers stick to their So in order to survive the pub operates as
“The Fish” in Broughty Ferry has been
favourite product, many others will trial it always has done – by providing an
serving locals since 1827. whichever guest ales are on. “When they find exceptional range of quality beers in an
something they really like, they’ll stay in for an environment that draws customers back time
Fisherman’s Tavern, Belhaven Best is available extra couple of pints,” says Rhys, but he and again. Indeed, the atmosphere of the pub
in both regular and cold format, along with admits that there’s been a trend in people is another aspect that makes it so popular.
draught lagers such as Peroni and Tennent’s, staying in the pub for as long as ever, but “There’s no music so you just hear the drum
for those uninitiated in the real ale world. consuming less beer. “Customers are still as of the voices in the background along with the
There’s a further six casks, five of which regular but not drinking as much – I guess bursts of laughter. That really makes for a
change regularly with Deuchars IPA being the that’s what the Government is trying to get us good atmosphere,” says Rhys. The only music
only permanent fixture. The remaining pumps all to do. The place can be really busy yet I comes on a Thursday night when traditional
will house a variety of guest ales, and Rhys can stand behind the bar for 10 minutes fiddlers provide the entertainment. Fittingly
says this is generally made up with two doing nothing.” this is the busiest night of the week.
Greene King or Belhaven products and With prices ranging from £2.52 a pint to Another problem traditional pubs have
another three seasonal ales. “We try to keep £2.72 the pub avoids what Rhys calls faced in recent years is the age of their
at least one Scottish ale on. Sometimes “devaluing” the product by offering it at a clientele, but Rhys has spotted a trend that
they’re all Scottish, but it’s more difficult to get discounted price. He also couldn’t afford to do he’s very much keen to see develop. “Over
Scottish ales.” that. “Prices have gone up recently, there’s no the last couple of years there’s a good group
of younger people started coming in. And
even better is a core group of younger
drinkers beginning to drink ale, which is really
encouraging to see,” he says. “I think there’s
still as stigma about ale, but we’ve got guys in
their 20s drinking it.”
Getting the younger generation interested
in ale is testament to the standards the pub
sets itself, from the quality of its cellar, and the
beer coming from its pumps, to the staff that
maintain that service, and keep the customers
engaged. “We’re just trying to achieve good
customer service, and that’s what people are
looking for these days. It’s no longer a case of
going down the pub,” says Rhys. “You need to
give the public something they don’t get
elsewhere. It’s about the staff going that extra
yard. You notice when people leave they say
A huge range of beers, including five rotating guest ales,
‘great night, cheers.’ That makes a difference
served to the highest standard have kept it in
CAMRA’s Good Beer Guide for 35 straight years.
as you know they’ve had a good night. That
keeps the money coming into the till.”
www.55north.com/ots_home.asp · november 2008 · ots · 21 ·
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