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Shepherd Neame Scoops Multiple Awards For Beers, Pubs & People



Britain’s oldest brewer, Shepherd Neame, is celebrating a number of accolades received throughout October, recognising the quality of its beers, the success of its pubs and the achievements of its team members.


Its bottle-conditioned Kentish Strong Ale, 1698, has led the way, securing Gold at both the Great British Food Awards and the Taste of Kent Awards (TOKAs).


At the Great British Food Awards, held in London on October 6, 1698 took Gold in the Beer and Lager category. Whitstable Bay Pale Ale and Spitfire Amber Ale each received Bronze in the same category, while Whitstable Bay 0.5% Pale Ale won Bronze in the Alcohol-Free category.


Just two days later, 1698 was named Kent Beer of the Year at the Taste of Kent Awards (TOKAs), held in Gillingham on October 8.


The TOKAs are the longest-running food and drink awards in the South East, celebrating excellence across Kent’s culinary sector. Shepherd Neame also secured two further accolades in the Kent Beer of the Year category, with Whitstable Bay Pale Ale receiving Silver and Bishops Finger taking Bronze.


Spitfire Amber Ale was also Highly Commended in the Best Local Beverage Brand category at the Kent Life Food and Drink Awards, held on October 6.


Shepherd Neame’s Director of Brewing Mike Unsworth said:

“We are delighted to receive these awards for our range of ales and lagers. As Britain’s oldest brewer, we are proud that our continued innovation and commitment to quality continues to be recognised.”

The Brewery’s pub estate has also enjoyed success, with several venues recognised for their food, hospitality and sustainability initiatives. The Dove in Dargate, run by Will Shenow-Brady and Sophie Webb, received Silver for Kent Dining Experience of the Year at the TOKAs.


At the Kent Life Food and Drink Awards, The Three Mariners in Oare was Highly Commended for Pub of the Year, thanks to its elevated food menu that has been in place since licensees Nadine Barnard and Kyle Simmons took over in 2024.


The Old House at Home, Dormansland, received further recognition for its environmental initiatives, with a nomination for the Sustainability Award at the BII National Innovation in Training Awards (NITAs). The village pub previously won Community Sustainability Hero at the PubAid Community Pub Hero Awards and Sustainable Pub of the Year at the Shepherd Neame Pub Awards earlier this year.


Shepherd Neame’s commitment to developing talent has also been recognised, with four members of its team shortlisted across individual categories at this year’s NITAs, alongside the nomination for The Old House at Home. Apprenticeship Lead David Everett has been nominated for Training Professional of the Year, recognising his work in supporting the development of the Brewery’s apprentices.


Joshua Lane, from The George Hotel, Cranbrook, and Nikita Tarasenko from the Duke of Cumberland, Whitstable, are both shortlisted for Hospitality Apprentice of the Year (Back of House).


Joshua has earned finalist places at the prestigious Salon Culinaire culinary competition for the past two years, while Nikita has progressed from Kitchen Porter to Level 3 Chef de Partie Apprentice, demonstrating outstanding resilience and determination.


Tom Smith, who has progressed from Apprentice Brewer to Brewing Operative after joining Shepherd Neame in 2025, is nominated for the Rising Star Award. His passion for brewing led to the development of limited-edition New Zealand Hazy Pale Ale, released last December, which remains in production due to its popularity.


David Everett said:

“We are thrilled that the Shepherd Neame Apprenticeship programme has been recognised with these nominations. This proves that continuing to invest in our team members’ professional development is worthwhile and, when given the opportunity, our apprentices can deliver something truly special.”

The NITA winners will be announced on November 19.


Further recognition of Shepherd Neame’s commitment to developing talent has come through the recently published fifth edition of the Family Business Apprentice Employers Report.


The Brewery ranked sixth in both the Top Family Business Apprentice Employers and Largest New Apprentice Employers lists, and third in the Top Firms with the Most Graduating Apprentices list.


Find out more about Shepherd Neame.




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Anthropic and Atlassian Williams F1 Team announce a multi-year partnership, making Claude the team’s Official Thinking Partner.


Claude will be integrated across the entire Williams organisation—working alongside engineers and team strategists to support how the team thinks, plans, and performs across race strategy, car development, and operations. With Formula 1 entering its biggest regulatory change in a generation, Claude will support the team’s ability to make the improvements that count.


Claude is Anthropic’s frontier AI — the industry leader in reasoning and safety, trusted by the world’s top enterprises. Teams use Claude to debug reams of code, analyse dense research, and build entirely new products — helping them ask better questions, challenge assumptions, and make clearer decisions under pressure.


Williams has built nine Constructors’ Championships on ingenuity and innovation—finding crucial milliseconds that deliver results on track. Like Anthropic, they started as outsiders who believe thinking differently is the key to winning. As one of F1’s few remaining independent teams, that resourcefulness remains central to how they compete. Under Team Principal James Vowles, with drivers Carlos Sainz and Alex Albon, Williams finished fifth last season. Now, Atlassian Williams F1 Team is thinking with Claude as the team enters 2026 with clear ambition: to take the next step towards returning to the front of the grid.


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James Vowles, Team Principal, Atlassian Williams F1 Team:

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Mike Krieger, Co-Lead of Anthropic Labs:

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Andrew Stirk, Head of Brand Marketing at Anthropic:

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"They are world class problem solvers, focused on the smallest details, that’s the same drive that animates Anthropic. It’s why this partnership felt right from the first conversation.”


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