Sainsbury’s invited the local community in Alsager, Cheshire East, into its brand-new supermarket for the first time. Showcasing Sainsbury’s unbeatable combination of quality fresh food, great value, innovative products and brilliant colleague service, the new store was declared open following a ribbon-cutting ceremony with customers, colleagues and Alsager community representatives. The first 500 customers through the doors this morning received a special-edition Sainsbury’s bag for life, featuring a design by Betsy Abbott, a pupil at nearby Excalibur Primary School. The new supermarket is Sainsbury’s second store in Alsager, and the retailer plans to build on the success of its existing Local store in the town. Located on the newly created Brunds Farm Road, near Linley Lane, the new 25,000 sq. ft store is now open from 7am to 10pm Monday to Saturday and from 10am to 4pm on Sundays. Sainsbury’s is passionate about providing good food for all of us and the new supermarket store centres around an extensive range of high quality, great value, tasty products including fresh food, fruit and veg, food-to-go, kitchen cupboard favourites, frozen food and baked bread and pastries. The store will also include a new Argos store inside the supermarket, enabling customers to choose from thousands of products while picking up their groceries and the retailer’s popular Habitat and Tu Clothing ranges will be available to order online for collection in-store via Click & Collect. The store is also contributing to Sainsbury’s sustainability ambitions, known as its Plan for Better. For example, like the rest of Sainsbury’s estate, it runs on 100% renewable electricity ,. It also features solar panels on the roof and a range of other state-of-the-art technology throughout the store to make it as energy efficient as possible, including 100% LED lighting, advanced hot and cold air recycling infrastructure and doors on refrigerated aisles to help keep fresh products cool. There is extensive wildflower planting around the edge of the store’s perimeter and there are even two bee hotels to provide additional bespoke habitats for bees onsite. Outside the store, there is a new Pay@Pump petrol station, a 249-space car park, including 15 disabled spaces, and a Smart Charge hub with 4 ultra-rapid, fully accessible EV charging bays. A new Starbucks store is expected to arrive onsite in late Spring. Katie Leese, Sainsbury’s Alsager Superstore Manager, said: “We’ve been working hard over the last few months to get everything ready for opening day today and we hope our customers agree that it has paid off – I’d like to thank the many hundreds of people who have supported us for everything they have done to help launch the store. We’re already off to a fantastic start on our first day of trading and my team and I are all excited to meet many more customers in the coming weeks.” Patrick Dunne, Sainsbury’s Chief Property and Procurement Officer, Managing Director of Smart Charge, said: “All of us at Sainsbury’s are passionate about our tasty, well-sourced food and we want to bring more of it within easy reach of more customers wherever we can with brilliant new stores like this one – what’s more, EV drivers in and around Alsager can now benefit from a brand-new Smart Charge hub offering speedy, fully accessible and reliable ultra-rapid charging." “We’re delighted to have opened our long-awaited Sainsbury’s Alsager Superstore and to have received such a warm response from the local community already. This is the second supermarket we’ve opened in 2025 and we’re looking forward to opening many more this year as part of our exciting new space programme.” Next month, Sainsbury’s will implement the first of two increases in pay for hourly paid colleagues planned throughout 2025. All colleagues outside of London across both Sainsbury’s and Argos will move from £12 to £12.45 per hour in March, with a further increase to £12.60 per hour in August. Since January 2022, 100 per cent of Sainsbury’s electricity has come from renewable sources – these are a combination of energy sourced directly from on-site solar PVs and eight UK wind farms, as well as certificate-backed renewable electricity from the UK in the form of REGOs.

Aldershot’s Community Grub Hub and the Greater Rushmoor Nepali Community have benefited from Farnborough Aerospace Consortium’s move to new offices. With lots off office and catering equipment surplus to requirements following their move to Farnborough Council offices, FAC donated it all to the two good causes. The Grub Hub received square tables, shredder, coat rack, countertop fridge, lots of food and a large amount of catering items. The Nepalis received a shredder, desk screens, water cups and many other office items. And FAC – with networking in its DNA – inadvertently led to the two groups meeting and forming a close relationship. Grub Hub spokesman Steve Baxendale said: “The grub hub opened three years ago as a food bank. We’re open every Tuesday and get about 260 visitors, about half of whom have families and so we help around 500 people each week." “We are also a community hub and have a seating area where people can keep warm in winter and have a hot drink. We provide free wi-fi, computers and phone charging stations to help people with other aspects of their life. There is also a room where are visitors can go to receive advice and health care." “We invite representatives from organisations including Citizens Advice, mental health charities and health care professionals so they can assist those who pop in. When we went to pick the items donated by FAC we met the Greater Rushmoor Nepali Community group. Before this meeting we only had a few Nepalis visit us, and now we have around 100." “Many elderly don’t speak English or even read in their own language, so several members of the community come along to assist with the language barriers. We are situated in Windsor Way close to the railway station which is where many of the Nepalis live. We are very grateful to FAC for the donations and we have lots of other support from businesses – but we could always do with more.” Kim Yeomans/Alan Fisher? From FAC said: “As an organisation we have been working in these communities for many decades and understand the great work these good causes do. When we moved to the council offices we became aware that many of our possessions were no longer needed or we didn’t have the storage for them. So we asked the Community Grub Hub and the Greater Rushmoor Nepali Community if they would like what we had.”

Johnsons Nurseries Ltd proudly hosted members of the Prosper plant buyers’ group on February 24, 2025, for an engaging and insightful visit to their nursery. The nursery showcased its latest plant selections, sustainable initiatives, and high-quality stock. The event began with an evening of networking and dining at La Vecchia Scuola, with the stunning York Minster providing a picturesque backdrop. This relaxed setting allowed guests to connect and discuss industry trends ahead of the main event. The following day, Johnsons’ Garden Centre Sales Division warmly welcomed buyers with a goody bag filled with Yorkshire treats before gathering at the company’s head office in Kirk Hammerton for a productive plant buyers’ meeting. A hearty buffet lunch set the tone for an exciting afternoon, where attendees were treated to an exclusive nursery tour led by Production Director Robert Richardson. The tour provided valuable insight into Johnsons’ peat-free trials, innovative production methods, and an impressive display of sample stock across all product ranges. A dedicated area showcasing standout selections helped buyers make informed decisions about future plant offerings. Following the visit, Cowells Garden Centre Director, Martin Cowell shared his thoughts: “It was fantastic to visit Johnsons once again and see the nursery in full operation. The scale of production, the quality of stock, and the innovative work they are doing—especially with peat-free growing—are truly impressive. Johnsons have been a valued supplier to Cowell’s for over 35 years, and it’s clear to see why. Their commitment to quality and service is second to none. Huge thanks to the team for their hospitality and for putting together such an insightful and well-organised event.” Johnsons' Garden Centre Sales Division has seen a significant transition with the retirement of Paul Lamb in December, after an incredible 41 years of dedicated service. His presence will be greatly missed, but his legacy continues as the division is now led by: Mark Reynard, Garden Centre Sales Manager, Shaun Richardson, Deputy Garden Centre Manager and third-generation family member, Sarah Greenwood, Garden Centre Coordinator. Reflecting on Johnsons' long-standing industry relationships, Johnsons Garden Centre Sales Manager, Mark Reynard shared: “It was a pleasure to welcome the Prosper group to our nursery, and we are delighted with how the day went. These visits are invaluable, giving buyers the chance to see first-hand the quality, scale, and innovation of what we do at Johnsons. We have been supplying Cowell’s Garden Centre with plants for over 35 years, and I still remember selling plants to Martin’s father, Alan Cowell. It’s fantastic to see that relationship continue today, and I hope this visit is just the start of many more collaborations with the Prosper group in the future.” Johnsons Nurseries is always keen to welcome garden centre buyers who are interested in seeing the nursery in action. If you’d like to arrange a visit, please get in touch – they’d love to show you around and provide a warm Yorkshire welcome!

Health and wellbeing are now part of the promise to visitors at Stratford Park Hotel & Golf Club with the launch of their new wellness rooms, available to hire for professional wellness practitioners. The newly refurbished spaces form the first chapter in exciting new long-term plans for the business. They can be hired for a variety of wellbeing workshops and therapies including counselling, coaching and yoga sessions and are the perfect addition to the 14th-century former farmhouse family-owned hotel in Stratford-Upon-Avon, where visitors can also relax with tranquil views over 130 acres of rolling countryside. Co-owner and General Manager Beverley Haynes, said: “Wellness is increasingly becoming more of a talked about topic and, from a business perspective, it's a growing industry. We do want our facilities to be used for people to feel better about themselves. Bringing people into this sort of environment might make them feel more at ease. The space is perfect for counselling, talking therapies, coaching, anything wellness related that needs a small, relaxing room. Even yoga." “It’s also very discreet. If someone saw you here they wouldn’t know it’s because you’re seeing a counsellor. If you're going to see somebody for any form of counselling, I think it can be quite daunting going to a clinic or a private residence with meeting rooms in it. I want these people to come into a pleasant and relaxing environment with a nice outlook.” She added: “It is the beginning of my wider plans, including, this year, a gym. I want to start growing this image of Stratford Park being a place where people come for wellness, whether it be coaching sessions, a wellness talk or attending a pilates class. “There’s also free, parking, they can get a coffee. If a parent is bringing their son or daughter there is somewhere for them to wait instead of having to sit in the car." The versatile space can also be hired for corporate use, with refreshments to hand as well as free use of the receptionist. The rooms are available for professional wellness practitioners to hire by the hour, half-day or day.

Higher Education Art, Design & Media students from Selby College have launched a month-long sustainability-themed exhibition at McArthurGlen Designer Outlet York. A new piece of artwork is being installed each week throughout the exhibition, which will be on display to the thousands of visitors the shopping centre attracts. Paul Tyler, Centre Manager at McArthurGlen Designer Outlet York, said: “We’re delighted to have partnered with Selby College on this project which not only promotes sustainability, but supports and encourages local artists. The exhibition is already being enjoyed by our guests and we look forward to supporting more initiatives with the College in the future.” Student Ruby Duffy, whose artwork was the first to be displayed at the Designer Outlet, said: “I put a lot of consideration and labour into creating my exhibition, so it feels amazing to have my work displayed at Designer Outlet York. The idea behind the piece is to showcase 32 white, flat flowers which are meticulously arranged in uniform so that you can only see them from a specific angle. It’s designed to get observers to question how we choose to see the reality we want.” Creating sustainable artwork has been embedded into the students’ studio practice, which has seen them design pieces which are made from recycled materials. Elaine Whitehead, Curriculum Development Manager for Art, Design & Media at Selby College, said: “To enhance their professional development, we ensure that all of our Higher Education Art, Design & Media students have the opportunity to exhibit their artwork beyond our campus. This expands their experience in working to a real-life client brief, whilst also boosting their confidence in creating conversational public pieces of art.” The work of the College’s talented Higher Education Art, Design & Media students will also be on display as part of the Department’s end-of-year shows, which will take place on Thursday 12th June and Thursday 19th June 2025. In conjunction with the Heart of Yorkshire Education Group’s Sustainability Week, Level 1 and Level 2 Art & Design students will be exhibiting their ecofriendly artwork at Selby Abbey on Monday 17th March 2025. As part of the project, the students have produced pieces by collecting and reusing waste materials, with Selby Abbey’s artists in residency, Mandy Keating and Helen Brook, providing them with feedback on their pieces. Making their mark on Selby Abbey, Level 3 Art & Design students will also be taking part in a light project exhibition at the venue alongside NowThen Creative and installation light artists, Henrick and Palmer. This includes a light trail which will start at Selby Abbey and be displayed in the shop windows of local businesses in the Town.

In the heart of every British household, the Sunday roast occupies a hallowed space, celebrated not merely as a meal but as a cherished ritual that brings families together. For generations, this sumptuous repast has been the weekly reminder of the warmth of home and the comfort of shared moments. It is a celebration of heritage, a nod to the rhythms of rural life, and a culinary tradition that has evolved while retaining its distinctive character. The origins of the Sunday roast can be traced back to a time when the rhythms of agrarian life demanded a hearty meal after a long day’s labour. In those bygone days, the roast was a practical solution, utilising the best cuts of meat that could be cooked slowly and served alongside seasonal vegetables freshly plucked from the garden. Over time, this pragmatic approach to nourishment transformed into an emblem of British identity. Today, whether served in a cosy family kitchen or a bustling gastropub, the roast remains a culinary cornerstone, celebrated as much for its rich flavours as for the memories it conjures. A traditional Sunday roast is a masterclass in culinary balance. The centrepiece is invariably a generous cut of meat, be it beef, lamb, pork, or chicken, each choice carrying its own narrative and regional significance. Roast beef, for instance, evokes images of Yorkshire parishes, while roast lamb often recalls the rolling hills of the English countryside. Accompanying the meat are the essential trimmings: roast potatoes, crisp on the outside and fluffy within, their golden exteriors a testament to the perfect roast; vegetables such as carrots, parsnips, and Brussels sprouts that add a spectrum of colours and textures; and, of course, the indispensable Yorkshire pudding—a savoury delight that absorbs the rich, flavourful gravy, itself a silky reduction of meat juices and stock. The art of preparing a Sunday roast is one that invites both precision and creativity. In many households, recipes are passed down like treasured heirlooms, each family adding its own twist to the classic formula. Some might incorporate a hint of mustard or rosemary into the meat’s marinade, while others swear by the secret of perfectly crisped potatoes achieved by a precise balance of oil and oven heat. The timing, the careful orchestration of multiple dishes emerging from the oven at just the right moment, is a performance in itself—one that culminates in the communal sharing of a meal that is as much about sustenance as it is about togetherness. Beyond the culinary delights, the Sunday roast represents a pause in the hectic pace of modern life. In a world where time is often measured in hurried moments, the leisurely preparation and consumption of a Sunday roast offers a welcome respite. It is an invitation to sit together, to converse about the week past and the one ahead, and to savour not just the flavours on the plate but also the simple joy of being in the company of loved ones. The roast is a ritual that bridges generations, linking the memories of childhood with the present and promising a legacy of culinary tradition that will endure for many more years. As Britain continues to evolve, so too does the Sunday roast. Contemporary chefs and home cooks alike are reimagining this time-honoured dish, experimenting with new ingredients and techniques while honouring its essential character. Modern variations might include fusion flavours or innovative vegetable pairings, yet the core ethos remains unchanged—a celebration of quality, simplicity, and the unspoken bond that forms when a meal is shared. The Sunday roast, with its deep roots in British culture, is not merely about the act of eating but about creating a space where tradition and innovation converge. In its enduring appeal, the Sunday roast encapsulates a quintessentially British way of life—one that values both the art of cooking and the simple pleasure of coming together. It is a testament to the fact that while the world may change, some traditions remain a comforting constant, inviting us to slow down, savour the moment, and appreciate the richness of our shared history.

A teenager kayaker has set his sights on paddling into the Olympics thanks to a £2,500 donation from digger giant JCB. Harry Kirby, 18, of Stone, who is ranked as the highest performing English paddler for his age, is hoping to follow in the footsteps of Olympic silver medallist Adam Burgess as he aims to reach the GB Olympic Junior Squads this season. JCB has now funded the purchase of a new kayak for the teenager to boost his training regime for the Junior GB team selections in March and April. Harry, who is currently studying engineering at Stafford College, said: “Thanks to JCB I am now feeling confident and prepared for selections. The new boat sits better on the water, which helps my paddling feel smoother and more importantly faster. It also doesn’t leak like my old kayak, which has kept me warmer over the winter months!” For the last two years Harry been competing at the highest level in the Premier Division and is currently ranked 22. He has also represented England at several international races including premier paddle event the Celtic Cup. Harry’s father Matt Kirby said: “Harry had natural talent from the first time he got on the water. His hard work and determination is now seeing him consistently improving and edging closer to his Olympic dreams. It takes great commitment and resources to help make Harry’s goal a reality and we will be forever grateful to JCB. We wouldn’t have been able to offer such a boost to his training without JCB’s support.” Harry, who started kayaking at Stafford and Stone Canoe Club at the age of 10, takes part in races across the UK and Europe. He is part of Paddle UK’s England National Talent Squad (ENTS) and is also supported by the Talented Athlete Scholarship Scheme (TASS) provided by Nottingham University. Olympic silver medallist Adam Burgess, also from Stafford and Stone Canoe Club, was Great Britain’s first ever canoe slalom U23 world champion in 2015 before coming home with a silver Olympic medal in the individual event in Paris earlier this year. He has been sponsored by JCB since 2020. Like Adam, Harry is also involved with the new Olympic sport of kayak cross, also known as extreme kayak, and a new version of kayak slalom. Harry recently made the Junior Olympic GB Squad reserves.

New findings from global talent solutions provider Robert Walters show that 2025 could see a spike in hiring for contract talent. Chris Eldridge, CEO of Robert Walters UK & Ireland: “For many employers, the short-term nature of contract roles allows for greater agility and quicker response times to market changes and business needs. Simultaneously, it means they can hire the necessary skillsets to finish projects without adding to their permanent headcount at a time when many are still considering cutbacks.” Gig economy set to influence Additionally, UK employers state they'd also consider contract hires to offset permanent headcount freezes (20%) and to plug skills gaps (22%). Indeed, with recent announcements of further headcount cuts by companies including Sainsburys and Meta, pressure mounts on UK employers to pivot their hiring strategies to continue fulfilling business critical roles. A quarter of UK employers agree that the gig economy could enhance workforce flexibility this year. Contract roles offer professionals attractive alternatives Similarly, a third of permanent professionals say they’d consider taking on a contract position this year to gain more flexibility at work. Indeed, almost a quarter (24%) state that tighter company budgets have led to more pressure being placed on their workload and output by company leaders. Not only that, with continued cost cutting incentives, as well as bonuses or pay rises lacking for many this year – a further 30% of perm professionals state being more attracted to contract roles due to a higher earning potential. Nonetheless – challenges remain with considerable uncertainty around take home pay as companies continue to work out the cost of National Insurance hikes and the transition of PAYE responsibilities to umbrella companies instead of independent contractors. Chris comments: “Contracting is typically viewed as a riskier option because of the absence of job security but recent high-profile layoffs and unsatisfactory bonus seasons have prompted professionals to reconsider this." “Professionals who take on contract roles quickly grow skills and experience which can align them to better levels of flexibility or pay in subsequent positions – having in-demand skills and varied experience is a crucial bargaining tool when negotiating more from future employers.” Change on the cards Over recent years many ‘career contractors’ made the move to permanent roles for increased job stability – with tax hikes and continued economic instability this may be set to change. Already, job listings for contract roles calling for skills in cybersecurity (+22%), JavaScript (+6%) and web development (+5%) have shown increases on last year. More broadly, further data from Robert Walters shows that industry-specific skills (38%) and soft skills (31%) will remain the most vital skillsets for contractors in 2025. Chris comments: “The dexterity of a flexible, skilled workforce can really come into play for many employers this year – particularly in digital and tech fields." “It is especially critical for leaders to ensure their tech infrastructure keeps up with the rate of change – temporary talent has the agility to help ensure company operations are secure from constantly evolving cyber-attacks and risks.” Key areas for contractors Research from Grant Thornton found that 93% of finance leaders in the UK are planning digital transformation projects for their finance function in the next 12 months – this could be a key area for contractors. Indeed, job ads for contract and temporary staff within financial services are seeing year-on-year growth especially for skills like stakeholder management (+59%) and operational risk management (+18%). Chris concludes: “As more businesses now understand that financial benefits are more significant outside of IR35, we have seen an increase in consultancy work as businesses continue to look at hiring for Tech projects, like digital transformations, that require specialist skill sets." “Whereas for professionals, contract roles offer the opportunity to pick up key skills and experience at a faster pace – enabling them to futureproof their careers in an increasingly competitive market.”

Bradford Bulls are excited to announce the renewal of their partnership with Hits Radio West Yorkshire, a relationship that continues to strengthen the club’s connection with fans and the wider community. As part of this collaboration, Hits Radio West Yorkshire will remain a key partner, supporting the Bulls to connect with existing and new fans. Hits Radio West Yorkshire is part of one of the largest radio networks in the UK, playing the biggest hits, the biggest throwbacks and is home to award winning ‘Hits Radio Breakfast Show with Mylo & Rosie’. The renewed partnership ensures that the Bradford Bulls’ journey in the 2025 season will reach an even broader audience. Ian Stafford, Bradford Bulls Commercial Manager who is sponsored by La Romantica Beds, expressed his excitement about the ongoing relationship: “We are thrilled to continue our partnership with Hits Radio West Yorkshire. Their support has been invaluable in amplifying our voice within the community and keeping our fans connected with the club. As we look forward to the 2025 season, this partnership remains a cornerstone of our communication strategy, and we’re delighted to strengthen this fantastic relationship.” Deborah Tracey, Head of Marketing at Hits Radio West Yorkshire, said: “We are very proud to continue our partnership with Bradford Bulls. Bradford is home to many of our brilliant listeners and clients, we are very much looking forward to working with Ian and the team to remain embedded in the fabric of the community”.

The historic George Adams 1910 meat products brand has been rescued by manufacturer Finedale Foods, with production due to resume in the coming weeks. Finedale Foods has invested in the non-physical assets of the heritage brand, including the trade mark, recipes, and intellectual property. The acquisition increases the portfolio of brands under the ownership of the Norfolk-based food manufacturer, which also produces the Frank Dale Foodservice and the Deli Santé brands from its site at Bunwell, near Norwich. Managing director of Finedale Foods Edward Miles said: “The George Adams 1910 brand has a wealth of history behind it and we are pleased to be opening the next chapter and giving it a bright future." " The heritage brand is renowned for its artisan pies, sausage rolls and Scotch egg products, supplying retail and food service customers across the UK." “This fits perfectly with our existing brands and widens our production capabilities at our manufacturing unit in Norfolk. We are looking forward to bringing the brand alive once more and building on the legacy that has been created over the past 113 years.” George Adams 1910 fell into administration earlier this year, and the manufacturing unit in Spalding in Lincolnshire was closed. Now Finedale Foods has taken on the intellectual property of the brand and will restart manufacture of the George Adams 1910 range at its BRC-accredited premises in Norfolk. George Adams started the business in 1910 - serving the people of Spalding with quality meats and handmade pork pies from his new butcher's shop. Growing demand led to the company becoming a large-scale food manufacturer focusing on pies, sausages and cooked meats. The consumer-facing artisan savoury ‘Ready 2 Eat’ pastry brand uses the finest ingredients sourced locally and throughout the UK to manufacture meat products for private brands and also for George Adams 1910 branded goods. Products are sold chilled and frozen to consumers via both the retail and foodservice sectors. Finedale Foods is a specialist UK frozen and chilled foods manufacturer. The company is dedicated to upholding the highest standards of food safety, quality, and innovation in the delivery of contract manufacturing solutions to a broad range of customers and private brands. This includes retailers, food service distributors, food-to-go operators, and fellow producers, as well as private brands and the travel sector. The company has experience of purchasing, developing and growing brands, having previously taken on the heritage brand of Frank Dale. Dating back to 1994, Frank Dale has its roots in a Norfolk farming family who diversified by making quiches. Now a leading buffet and party food specialist, Frank Dale is renowned for its premium quiches and its miniature sweet and savoury products such as mini scones, mini cakes, mini pies and mini Yorkshire puddings. “The acquisition of the George Adams 1910 brand perfectly complements the existing range of items produced at Finedale Foods’ headquarters,” added Edward Miles. “George Adams has been creating delicious food since 1910. We feel proud to be carrying on the tradition here at Finedale Foods and look forward to working in partnership with our customers to supply these quality products to the foodservice and retail markets once again.”

One of St Austell Brewery’s managed pubs has been ranked as the best in Europe for going above and beyond in delivering the best experience for its guests. Reputation, the global leader in reputation experience management, ranked St Austell Brewery’s Masons Arms the highest out of 380 companies in its restaurant division that have achieved the coveted ‘900 Award’ – the gold standard for exceptional guest service. In total, 35 of St Austell Brewery’s 46 managed pub sites across the South West, along with nine of its Business Partner pubs (tenanted), were recognised in the Reputation 800 and 900 Award listings for 2025. The Reputation Score is a proprietary tool that measures review sentiment left on platforms such as TripAdvisor, Google, and Facebook, as well as business response, social engagement, business listing accuracy, and search impressions. The score highlights businesses that consistently collect, understand, and apply feedback so that they can make data-driven decisions to ensure their guests have the best possible experience. Honourees earn the awards by achieving a Reputation Score of 800 or 900 or higher, which reinforces the focus on listening to and responding to guest feedback, showcasing their dedication to guest insights throughout the year. The Masons Arms, which underwent a multi-million-pound investment from owners St Austell Brewery in 2022, has featured in The Sunday Times’ 100 Best Places to Stay in the UK in 2024. It was also crowned Devon Pub of the Year in the county category at the National Pub & Bar Awards in 2024. The Branscombe pub with rooms, which dates back to the 1400s, was awarded the top Reputation Score of 949 out of 1000, making it the best in Europe for its category. Amy Walters, Head of Pub Marketing and Guest Experience for St Austell Brewery, said: “The Reputation platform is a key part of the momentum in driving guest experience for us, and this momentum is reflected in the year-on-year growth of our pubs achieving the 800+ score." “2024 was undoubtedly a year where we turned the dial up on our guest experience, and it is wonderful to see the hard work of our teams reflected in these scores." Amy added: “A special mention goes to general manager David and the team at the Masons Arms for not only achieving the highest Reputation Score in our managed estate, but also the highest score in our industry category. It’s an exceptional achievement and a testament to the unwavering focus that his team has on delivering stand-out experiences for the guests who visit the pub.” Since Reputation’s inception, the awards have recognised more than 15,000 business locations for their commitment to customer experience. Building on this success, Reputation has introduced the new 900 Award, which honours an elite group of companies that have gone beyond traditional voice-of-the-guest strategies to achieve a true brand reputation advantage in today’s marketplace. In 2025, 13.5% of all Reputation-powered locations achieved the 800 Award, while only 0.8% – the very best of the best – earned a place in the exclusive 900 Club. Anthony Gaskell, Reputation’s EMEA Managing Director, said: “The Reputation 800 Award recognises location-specific businesses that exemplify excellence in customer satisfaction and brand trust. Recipients have achieved a Reputation Score of 800 or higher by excelling in areas such as review sentiment, social engagement, and business listing accuracy, among others." “St Austell Brewery demonstrated its unwavering commitment to outstanding customer service, with 33 of its pubs earning spots in the 2025 Reputation 800 Award rankings and 10 achieving placement in the elite 2025 Reputation 900 Award rankings." “Reputation is especially proud to acknowledge The Mason Arms, a historic 14th-century establishment located in the heart of Branscombe. With an impressive Reputation Score of 949, The Mason Arms has been recognised as the highest-ranked hospitality location in all of Europe for the 2025 awards.”

Paul Williams, chairman of frying range manufacturer KFE, was awarded the Outstanding Contribution to Industry Award at the 2025 National Fish & Chip Awards in London yesterday. One of the sector's most prestigious accolades, the award is voted for by those in the industry and recognises Paul’s exceptional dedication, innovation and passion for the sector. Paul started KFE in 1996, bringing Kiremko frying ranges to the UK fish and chip sector for the first time, offering operators a far faster and more efficient way to fry. Since then, Paul has invested in a dedicated service department, bringing on board 12 fully qualified engineers, and opened the School of Frying Excellence, a premier training centre that has since trained over 2,000 fish and chip shop operators. Through events, open days, and networking opportunities, Paul has continued to support businesses across the sector. He was also the driving force behind KFE becoming the industry’s first carbon neutral business in 2023. Kiremko has become the top choice for hundreds of award-winning fish and chip businesses, solidifying KFE’s reputation as an industry leader. As a result, the company has expanded to a 30-strong team, with Paul’s son, daughter, and son-in-law playing key roles in the business. Reflecting on his achievements, Paul says: “With the exception of family occasions, yesterday was the proudest day of my life. To be acknowledged by my peers and added to the list of industry icons is an honour beyond belief." “From starting in my first fish and chip shop in 1978 to forming KFE in 1996 in a bedroom above a fish and chip shop, to yesterday’s awards, it’s been an incredible journey. Like most journeys, it’s had its ups and downs, but if you truly believe in something, then occasionally, there is that pot of gold at the end of the rainbow.” During the ceremony, Paul’s strong emphasis on family values was highlighted, an ethos he believes is a contributing factor in his success, adding: “I sadly lost my mum recently, and she and my dad when he was still with us, always instilled in me the importance of family values. I hope that shines through when people deal with KFE.” Also key has been Paul’s desire to prioritise building long-term relationships with both customers and suppliers. “We are not looking for that one-off, short-term sales,” he says. “When a deal is signed, that’s just the beginning of a long-term partnership. We support with training but will also regularly visit or be at the end of a phone to offer our customers any advice or guidance needed.” Having witnessed the industry evolve through challenges such as the introduction of VAT, increased competition, Brexit and the war in Ukraine, Paul is very much optimistic about its future. “Standing in a room of passionate, quality operators and suppliers, a room of winners, I know the future of fish and chips is bright. We may need to adapt and evolve but fish and chips will always be Britain's number one food choice.” Paul was presented with his accolade by awards host and TV presenter Matt Baker, and Andrew Crook, president of the industry trade body National Federation of Fish Friers. Andrew comments: “The Outstanding Achievement award is a way of recognising those who have truly shaped the future of the fish and chip industry. Paul is held in high regard for his commitment to making sure fish and chip shops and restaurants can access the vast knowledge he and his team have. The business ’incredible training programme and state-of-the-art frying equipment ensure that chippies throughout the UK and beyond are delivering quality in every bite." “Paul has built an amazing reputation both as an individual and a businessman who gives back to others so selflessly. We, as the fish and chip sector, are fortunate to have such a wonderful person in our midst.