Author: angela

The intersection of world-class football and exceptional dining is not a new concept, but Fulham Football Club’s latest move has set a new benchmark for hospitality in UK sport. As the club opens its much-anticipated Riverside Stand at Craven Cottage, it has assembled a culinary line-up that rivals the talent on the pitch. With the addition of Sally Abé, Judy Joo, and Ben Murphy, joining previously announced chefs Alex Dilling and Oli Marlow, the Riverside Stand is poised to deliver a matchday experience like no other.

 

A New Era for Stadium Hospitality

For years, stadium food has been synonymous with convenience over quality. Fulham FC’s investment in the Riverside Stand signals a shift in priorities: hospitality is now a central pillar of the club’s identity. Elliot Machin, head of hospitality operations at Fulham FC, summed it up: “These three exceptional chefs represent the calibre of talent we’re committed to attracting to the Riverside. Their combined expertise elevates our hospitality offering to world-class standards.”

 

Meet the Chefs: Diverse Talent, Shared Passion

Each chef brings a distinct culinary perspective to the Riverside kitchen:

Sally Abé is known for her refined British classics, honed at The Bull in Charlbury. Her approach blends tradition with a modern twist, perfectly reflecting Fulham’s own blend of heritage and innovation. “As someone who appreciates tradition with a modern twist, Fulham feels like the perfect match. The club’s heritage combined with the Riverside’s innovation mirrors my own approach to British cuisine,” Abé says. Her menus are expected to showcase the best of British produce, reimagined for a contemporary audience.

 

Judy Joo will introduce Korean cuisine inspired by her acclaimed Seoul Bird restaurants. Her food is about comfort and connection “Korean food is all about bringing people together – it’s comfort food that feels like a hug.” Joo’s bold Korean-American flavours and vibrant energy are set to bring a new dimension to matchdays, making the Riverside Stand a destination for adventurous diners as well as football fans.

 

Ben Murphy brings modern European flair, drawing on his experience at Launceston Place. For Murphy, the link between football and food is personal: “I wanted to be a footballer as a kid and just as [Fulham FC manager] Marco Silva demands excellence from his players, I’ll be bringing that same dedication to every dish we serve. This is fine dining with genuine atmosphere.”

 

Alex Dilling and Oli Marlow were already on board earlier this year, further strengthening the line-up. Their expertise in fine dining and creative menu development ensures that the Riverside’s culinary offering is both ambitious and accessible.

 

Rotating Menus and Immersive Experiences

One of the most innovative aspects of the Riverside Stand’s hospitality is the rotation of chefs across the Gourmet restaurant. This approach allows for seasonal menus and immersive dining experiences tailored to each fixture. Whether it’s a classic British roast, a vibrant Korean feast, or a refined European tasting menu, guests can expect something new and exciting every time they visit.

 

Beyond Fine Dining: A Complete Hospitality Ecosystem

The Riverside Stand is more than just a restaurant. The development includes:

• The Thames Bar, offering a relaxed setting with views of the river
• The Dugout sports bar for a more casual matchday experience
• Brasserie Constance, overseen by chef Adam Byatt, for classic brasserie fare
• The Sky Deck rooftop, spanning the top three floors with panoramic views of the Thames
• The Riverside Market, featuring stalls from Tinie Tempah’s Raps, Goila Butter Chicken, and Base Face Pizza

 

This variety ensures that every guest, from corporate clients to lifelong fans, can find their ideal matchday experience.

 

The Impact: Raising the Bar for UK Stadiums

Fulham’s approach is already having a tangible impact. The club has quadrupled the number of premium members and expanded its facilities to cater for a broader audience. The partnership with Sodexo Live! (secured in 2022) underpins the club’s commitment to long-term hospitality excellence.

 

For the wider industry, Fulham’s model offers a blueprint for how food and beverage can become a genuine differentiator. By investing in talent and experience, stadiums can create memorable moments that go far beyond the final whistle.

 

Takeaway: Football, Food, and the Future of Hospitality

Fulham Football Club’s Riverside Stand is more than a new venue, it’s a statement about the future of hospitality. By bringing together world-class chefs and innovative dining concepts, the club is setting a new standard for what fans and guests can expect.

It’s no secret that the Northwest has become a magnet for UK staycations. From the walking routes of the Yorkshire Dales to the charm of market towns like Clitheroe and Hebden Bridge, holidaymakers are swapping international getaways for long weekends and extended breaks closer to home.

On any given Friday afternoon, you’ll find beer gardens filling up, families arriving at country cottages, and visitors making a beeline for their favourite pub before dinner service even begins. Across Lancashire, North Yorkshire, and West Yorkshire, Hospitality venues are seeing the impact of the staycation surge, and feeling the pressure it brings.

It’s a brilliant opportunity for business. But it also means longer hours, fuller tables, and tighter rotas. For many Pubs, especially independents, the solution isn’t to stretch their team further. It’s to bring in experienced Northwest Relief Staff who can keep things running at full speed without burning anyone out.

 

Why Staycations Are Changing the Game

According to the Sykes Staycation Index 2025, 63 percent of Brits are planning a UK break this year. Over a third are making it their main holiday, with an average spend of £1,292 per trip. And when it comes to dining, traditional pubs are still the number one choice.

The shift isn’t just in the numbers. It’s in the rhythm. People are taking more short breaks, visiting more towns, and spreading their holidays out across the entire summer. It’s great news for the trade, but it also means there’s rarely a quiet week. The peaks are higher, and the plate-spinning never really stops.

This rise in visitors means Northwest Relief Staff are in higher demand than ever before. That’s where rota pressure builds, and where skilled, local support can genuinely change how the season feels for everyone on shift.

 

From Skipton to Hebden Bridge, The Towns Driving Summer Trade

You can feel the momentum across the region, especially in the staycation hotspots where Agency Staff can make the difference between smooth service and a stretched team.

In Skipton and Grassington, pubs are serving walkers, day-trippers, and family groups in one sitting. The Yorkshire Dales aren’t just a scenic backdrop, they’re pulling in consistent summer traffic that fills tables from lunch right through to evening service.

In Clitheroe and the Ribble Valley, food-led pubs are thriving. Visitors come for the countryside, but they stay for the hospitality. Every local beer pulled and roast served becomes part of their staycation story.

Then there’s Ilkley, Keighley, and Hebden Bridge, each offering its own mix of heritage, food, music, and walking routes. The footfall isn’t slowing down. And for Pubs in these towns, every extra table filled means one more shift that needs reliable cover.

For those planning ahead, Visit North Yorkshire and Visit Lancashire are helpful in spotting what’s on the horizon.

 

What This Means for Hospitality Teams

It’s the side of the season most visitors never see. The Chefs working doubles. The Front of House team skipping breaks. The Manager checking their phone all day in case someone cancels.

Every extra round ordered and dish served is a win, but it also asks more of your team. And for smaller venues or family-run Pubs, there’s little room to absorb a missed shift or last-minute no-show.

This is where Skipton Chef cover, Lancashire Pub Staff, and local Hospitality Temp Staff across the region come into their own. Done well, Relief staffing keeps energy high, service flowing, and teams protected without compromising your standards.

 

The Ginger Approach to Relief Staffing

At Ginger Hospitality, we work directly with venues across Lancashire and Yorkshire to provide real rota support, fast, reliable and flexible.

That’s why we take the time to understand your business, your team dynamic, and your busiest moments before offering rota support. Whether you need last-minute cover for a weekend spike or longer-term help across the summer, we’ll work with you to build a solution that fits.

Some venues choose to book by the hour, perfect for short, reactive gaps without the pressure of long commitments. Others benefit from fixed-day or weekly support, giving their team stability across the season. Whatever the setup, our goal is the same. To make relief staffing accessible, dependable, and tailored to what your venue actually needs.

Our Chefs and Front Of House professionals are based across the Northwest. They’re fully vetted, briefed before every shift, and chosen based on pace, style, and personality fit, not just availability. We’re not just filling seats. We’re reinforcing your team.

 

How to Stay Ahead This Summer

You don’t need to wait until something breaks to build a better rota. With a little forward planning, the pressure can become something positive, a sign of growth, not strain.

If you’re running a venue in one of these busy staycation towns, here’s what we recommend.

Plan your rota around expected peaks. Look at last summer’s footfall, local event calendars, and market days.

• Book Relief Chefs northwest or hospitality temp staff ahead of known pressure points, especially Fridays, Sundays, and mid-week spikes.
• Talk to your core team early and check in often. Having Ginger’s support in place can make all the difference in giving them breathing room.
• Summer doesn’t have to be something you just get through. With the right support in place, it can be your best season yet. More covers, more great service, and a team that feels proud, not burnt out, at the end of each week.

 

At Ginger, we’ve built our Relief Brigade to help businesses thrive, not just survive. And we’re already supporting venues across Skipton, Grassington, Clitheroe, Ilkley, and beyond.

With the right rota support, Summer isn’t something to survive. It’s something to enjoy. If you’d like to talk about how our relief chefs northwest can keep you thriving this season, we’re here to help.

01200 890 890

hospitality@ginger-recruitment.co.uk

For pubs across Lancashire, Greater Manchester, and North Yorkshire, rota support in hospitality isn’t just an admin task; it’s the backbone of smooth service. Without the right Pub rota cover, small gaps can quickly turn into big problems, from stressed teams to missed revenue. At Ginger Hospitality, we’ve seen how a proactive approach using local Relief Chefs in the Northwest and skilled hospitality temp staff can keep service standards high while protecting your team’s wellbeing.

 

Why Rota Support Matters for Pubs in the Northwest

One missing chef doesn’t mean one task undone. It means longer hours for the rest of the kitchen, corners cut to keep up, and a service that feels more like firefighting than cooking.

One Front of House gap can lead to slow drinks, cold plates and guests who never come back.

But behind that is a team that feels like they’re constantly picking up the slack. Who notices when no support arrives. And who quietly start to wonder if they should do the same.

 

Burnout Is Driving People Out of Hospitality

This industry is known for long hours and hard graft. But there’s a difference between hard work and unhealthy pressure.

In 2025, turnover across the hospitality sector hit 74%. Over 64% of workers said they’ve left a job due to burnout. And almost 85% have experienced poor mental health in their career.

According to Hospitality Action’s 2025 report, 76% of hospitality professionals are still reporting mental health challenges, with burnout now one of the leading reasons people are leaving the industry.

Organisations like The Burnt Chef Project and Hospitality Action are doing important work to bring these issues into the light. But change also happens inside the workplace, through culture, leadership and the everyday choices we make to look after our teams.

At Ginger Hospitality, we see our role in this, too. We support Pubs, Restaurants and Venues not just with people, but with insight and understanding. We want Relief Staff to feel like part of the solution, not a sign of stress.

 

Smaller Teams Feel the Strain More Deeply

In a Small Pub Or Local Venue, every person counts. There’s no spare set of hands. No backup waiting in the staff room. When someone drops out, the impact is immediate.

We see this daily in Pubs and Independent Venues across the Northwest, where a single rota gap can turn a smooth day into survival mode.

The Chef who just worked a double now has to cover breakfast. The Manager is skipping breaks to stay on the floor. And your best team members, the ones who always step up, are getting tired. The kind of tired that doesn’t go away after a day off.

We talk a lot about retention in this industry, but the truth is, good people often leave because they feel unsupported. A missed shift may only last a few hours. But the frustration it causes can last much longer.

 

The Role of Temporary Pub Staff in Lancashire’s Busy Venues

You don’t have to do it all alone. Good rota support in Hospitality isn’t about overstaffing, it’s about protecting your team before things break.

At Ginger Hospitality, we offer a cover that works for real Hospitality. One shift or several. PAYE or fixed-term. Always with clear rates, fast response, and a person on the end of the phone who actually understands the job.

More importantly, we match people not just by skill, but by pace, personality and team fit. We take the time to understand what your venue feels like and who will genuinely add to it, not just get through the shift.

 

What We Stand For

Our Brigade is built with care. Every member is vetted, briefed, and backed by a team that checks in regularly, not just to ask if they’re available, but to see how they’re doing.

We talk to our Brigade about life, not just logistics. We listen to our Venues when things feel tough, not just when a shift needs filling. Because support isn’t just about solving today’s rota. It’s about building trust that lasts beyond the service.

We also actively signpost to organisations like Hospitality Action and The Burnt Chef Project. Because well-being doesn’t stop with staffing. It includes financial help, mental health resources and safe spaces to talk. And as part of the Ginger community, we want every person, whether Permanent or Relief, to know they are not on their own.

 

Want to talk through what rota support could look like for your team?

If you’ve been putting off getting help, let’s talk about what rota support in Hospitality could look like for your team. We’re here to listen, not just respond.

 

01200 890 890

hospitality@ginger-recruitment.co.uk

From busy beer gardens in Lancashire to tourist hotspots like Skipton, finding last-minute relief staff for pubs can be the difference between a fully booked weekend running smoothly or turning into a stressful scramble. At Ginger Hospitality, we’ve built a network of trusted relief chefs and front-of-house staff who can step in at short notice, whether you need urgent chef cover in Skipton or additional temporary pub staff in Lancashire for a high-footfall event.

 

Why Last Minute Requests Happen

Most of the time, the trigger is the weekend. Someone calls in sick. The event runs over. The weather turns, and your beer garden fills before midday. You do your best, but the gaps start to show.

In the summer, it only gets harder. School holidays mean higher footfall and thinner rotas. Even the best team can get overwhelmed. The reality is this. Last-minute relief staffing is not a failure. It’s a solution.

What matters is how quickly and carefully you can respond.

 

How Pub Rota Cover Can Save Your Summer Service

When service is short-staffed, you feel it everywhere.

Tables left waiting. Orders slowed down. Standards slipping. And behind the scenes, your team is under pressure they shouldn’t have to carry.

Missing out on bookings or trimming your offer to survive a shift doesn’t just impact today. It affects future business, staff morale and long-term loyalty. One extra Chef or experienced Front of House team member can make the difference between firefighting and flying. One well-placed member of last-minute Relief Staff pubs can count on can turn a chaotic night into a calm one.

We explore this further in our piece on Rethinking Relief Staffing and why it’s not just a short-term fix.

 

Where to Find Last-Minute Chef Cover When You Need It

We don’t switch off at five. Our Team is available out of hours, because that’s when hospitality needs help the most. Whether it’s Relief Staff in Skipton, Chef cover in Preston, or a Front of House team member in Greater Manchester, we’ve already got people working today in those roles.

Our Relief Brigade is fully vetted and built from real hospitality experience. We support pubs and independent venues across the Northwest, offering flexible, last-minute cover when it’s needed most.

Our team is available 24 hours a day, 7 days a week. That means when something goes wrong, whether it’s Friday morning or mid-service on a Sunday, we’re here to help find someone quickly. We always strive to deliver quality Relief Staff who can step in with confidence. Whether you need cover today, tomorrow, or across the coming weekend, we’ll move fast and find someone who fits your venue.

So if you’re staring at an uncovered shift right now, take a breath. We’ve got a network in place and a team who know what they’re doing.

 

Real Stories from Real Pubs

Sometimes you just need to know it’s worked for someone like you.

 

“Rob and Liam smashed it out of the park during one of the busiest Sundays. The food looked good and we had no complaints.”

— The Royal Hotel, Kirkby Lonsdale

 

“Joe brought great support and ran the pass on a super busy service. We’d definitely have him back.”

— Aspinall Arms

 

“Danielle has been an excellent addition. The Members love her.”

— Preston Golf Club

 

These aren’t quick fixes. These are professionals who stepped into pressure and delivered with care, calm and quality.

 

What to Expect When You Call Ginger

No drama. No empty promises. Just a conversation with someone who understands hospitality.

When you get in touch, you’ll speak to a team who’ve worked in pubs, managed kitchens, and know what good service feels like. We don’t just ask what role you need. We ask about your pace, your team dynamic, your service style and your standards, because we know it’s not just about finding someone who can do the job. It’s about finding someone who fits your ethos.

We tailor every booking to your venue. Whether you need someone steady and reliable for a quieter service, or someone confident enough to lead a busy pass, we’ll find the right support for you. We offer both PAYE and fixed-term options, with upfront rates and no hidden tie-ins.

And if for any reason we can’t deliver the quality you deserve, we’ll be honest about that too. Because long-term trust matters more than quick wins.

 

Plan Ahead Where You Can. But We’re Here When It Goes Sideways.

Relief Staffing doesn’t always have to be last-minute. If you’ve got holidays or events coming up, we’re happy to get support booked in advance. But if something falls through, and it will at some point, you’ll know who to call. When you’re under pressure, Ginger Hospitality is ready to deliver last-minute Relief Staff to Pubs across the Northwest can depend on. Fast, reliable, and built to fit your team.

We’ve helped Pubs across the Northwest this summer already. From Skipton to Blackpool, from Village Inns to High Street Favourites. And we’re ready to help you too.
01200 890 890

hospitality@ginger-recruitment.co.uk

If you’re running a pub in Lancashire, Greater Manchester, or North Yorkshire, finding reliable Relief staff for pubs can make all the difference during a busy weekend. From small independent venues in Skipton to bustling town-centre Pubs in Blackpool, the right cover means protecting your service, your team, and your revenue.  At Ginger Hospitality, we understand the pressure because we’ve lived it and we know how the right Relief Chef and Front of House staff can turn a challenging shift into a smooth service.

We want to offer a new perspective.

 

Why Relief Staff for Pubs in the Northwest Protects Service Quality

You’re not in the business of letting standards slide. You’ve worked hard to build something trusted and valued. Whether it’s a Sunday favourite in Skipton or a buzzing Restaurant in Preston. But when the team is short and the weekend is booked solid, your choices shrink fast. According to UKHospitality, staffing remains one of the biggest challenges facing venues this year.

Do you cut covers? Close early? Stretch your staff beyond what’s fair?

Or do you bring in the right kind of support?

Done well, Relief Staffing helps protect revenue without sacrificing quality. One well placed Chef can keep a full Sunday lunch trade running. An extra pair of hands Front of House can stop a busy Saturday night from turning into complaints and chaos. These moments matter.

We’ve seen time and again how short term support, used wisely, helps venues maximise revenue instead of missing out on it.

 

How Temporary Pub Staff in Lancashire Can Boost Revenue

There’s still a misconception that Hospitality Temp Staff are only a viable solution used by hotel groups or national venues. But we’ve supported hundreds of independent, family-run sites across the Northwest with Temp Staff. We’ve seen how Relief Staff for Pubs and Restaurants can make the difference between cancelling service and keeping things running smoothly.

Some just needed last-minute chef cover for one busy service. Others needed temporary support while someone was off on leave. A few simply needed breathing space while they rebuilt their core team.

Relief support isn’t about giving up control. It’s about gaining flexibility. It helps protect your team from burnout. And it makes sure you don’t lose the takings you’ve already earned.

 

Ginger Makes Relief Staff Accessible, Flexible and Local

We’ve built our Relief Brigade differently. These are not anonymous names in a database. Every Chef, Front of House team member and Kitchen Porter has been handpicked, vetted and briefed properly. And every booking is supported by our operations team, so you’ve got cover if anything changes.

Ginger makes accessing Relief Staff for Pubs and Restaurants straightforward, fast, and tailored to your team. We offer cover for a single shift, or ongoing help across several weeks. PAYE or Fixed Term, depending on what works best for your venue. Rates are clear and upfront. You do not need to commit long term. You do not need to jump through hoops. Just tell us what you need, and we’ll help you find someone who fits.

 

Relief Staff for Pubs & Restaurants That Match the Pressure

We know margins are tight. We know the word Agency still puts some people on edge. But we also know what it’s like to be the one writing the rota, leading the team, and facing the pressure when it all starts to crack.

You should not have to choose between delivering good service and protecting your staff. And you should never have to shut the doors because of one last-minute absence.

We are here for the in between moments. For the times when your team needs a boost. For the nights when one extra person would change everything.

If you’re feeling the pressure and want to explore what support could look like for your venue, we’re here to talk it through with you.

 

01200 890 890

hospitality@ginger-recruitment.co.uk

If you’ve worked in hospitality for long enough, you know there are some people you’d go into any shift with.

 

Andy Pitt is one of them.

 

He’s been part of the Ginger Brigade for years, stepping into kitchens all over the Northwest, picking up last-minute cover, running the pass, or quietly keeping the wheels turning during the busiest, most pressured weekends. There’s a calmness about him. He just works hard, helps the team around him, and leaves the kitchen better than he found it.

 

We’ve seen Andy do that more times than we can count.

 

It’s easy to forget how much Relief Chefs give to the venues they support. They turn up on short notice, walk into unfamiliar kitchens, and do the work without complaint. Andy’s done that for pubs, restaurants, and venues across the Northwest and beyond. Always showing up with the same steady reliability.

 

That’s why this moment hits hard.

 

Andy’s had an accident and can’t currently work. And like so many Relief Workers, time off doesn’t come with sick pay. It means no shifts. No income. Just pressure, financial, emotional, and heavy.

 

We’re a brigade, not an agency. And Andy is every bit a part of that.

 

He’s the kind of person who helps carry the load when a team is struggling. He’s stepped in last-minute, stayed late, and helped venues hold the line when they had no other option. If you’ve worked with him, you’ll remember that. And if you haven’t, you’ll understand why we’re standing behind him now.

 

Because this is what Hospitality is at its best. We cover each other’s shifts. We make sure everyone eats. We lend a hand when someone’s in the weeds. And when one of our own goes down, we rally.

 

We’ve launched a fundraiser and prize draw to raise money directly for Andy and his family during his recovery. The prize is a short-sleeved Oliver Harvey chef jacket, designed for comfort, quality, and real chefs like Andy.

Each entry costs £1 and you can enter as many times as you like.

The draw will close on 24 August, with the winner announced on 25 August.

 

To donate or enter the prize draw, simply follow the link below. It only takes a minute, and it means everything.

https://www.crowdfunder.co.uk/p/together-for-andy  

 

We’re with you, Andy. Always. And we’ll be first in line to welcome you back when you’re ready.

At Ginger Hospitality, we pride ourselves on the strength and spirit of our Relief Brigade. This June, we are delighted to recognise Ian Hird as our Temp of the Month, a chef whose consistency, professionalism and positive presence have made a lasting impact across countless kitchens in the North West.

 

A longstanding member of our Relief Brigade, Ian has supported venues ranging from Luxury Hotels to Gastro Pubs, stepping seamlessly into roles from Chef de Partie right through to Head Chef. Whether he’s holding the fort during holiday cover or leading a team through a busy season, Ian has shown time and time again that he is someone kitchens can rely on.

 

Most recently, Ian was placed at the Cavendish Hotel Baslow as a Relief Chef de Partie, where he went above and beyond to support the team during a crucial period. His ability to hit the ground running and deliver to the highest standard helped ensure the kitchen ran smoothly, even under pressure.

 

Speaking about his time with Ginger, Ian shared:

“Ginger is quite clearly, a company run on passion and people, and that duo is the key to the company’s longevity in this constantly changing trade.”

 

That people-first ethos is exactly what we value most, and what Ian embodies so effortlessly. His approach to Relief work isn’t just about filling gaps, it’s about becoming a part of the team, even if only for a short while. That care and commitment make a real difference to our clients and their customers.

 

“From a Chef’s perspective, having a professional, organised team behind you is a prerequisite,” Ian said. “That is where Ginger separates itself from the rest.”

 

At Ginger, we believe great Relief work is only possible when you have trust and mutual respect on both sides. Ian has shown, placement after placement, what it looks like when that’s done well.

 

Hannah Taylor, our General Manager, reflected on Ian’s contribution:

“Ian is everything you could want in a Relief Chef. He’s dependable, calm under pressure and brings a wealth of experience to every kitchen he joins. Our Partners regularly tell us how much they value having him on site.”

 

She added:

“Ian is not only a fantastic chef but a stand up guy. Nothing is too much and it is a pleasure to work with him. He’s a true ambassador for what the Ginger Brigade is all about. We’re so proud to have him on our team.”

 

His ability to adapt to different environments, workstyles and brigade structures is a credit to his experience and professionalism.

 

Ian, thank you for all the hard work, care and commitment you’ve shown this month and throughout your time with Ginger Hospitality. Your attitude and skill set the bar high and we’re lucky to have you representing us.

The Ye Horns Inn, a historic coaching inn in Goosnargh, Lancashire, has always prided itself on warm hospitality and exceptional guest experiences. But after a busy festive season, the management team faced a significant challenge: several key staff departures left critical gaps just as the business was gearing up for a new year. That’s when they turned to Ginger Hospitality.

 

The Challenge

General Managers Paige and Sunny both recall the pressure of returning from the Christmas break to a depleted team. “We lost a few members of the team,” Paige explains. “I came through Ginger to assist with employing the right fit for the team as well. It’s really helped in that regard.”

The Inn needed to rebuild its kitchen and Front of House teams, including finding a new Head Chef, Sous Chef, Assistant Manager, Supervisor, waiters, and CDPs – essentially, a brand new team. “It was a big task,” Sunny says. “We were working with multiple agencies, but it was Ginger who really understood what we needed for the business and were hands-on from the word go.”

 

The Ginger Approach

From the first face-to-face meeting, both managers felt the Ginger difference. “The initial meeting was really positive,” Paige notes. “The team listened to what we needed, our values, and the ethos we wanted to maintain. The candidates that came through were a great fit.”

Sunny agrees: “The process was simple, straightforward, and clear. Hannah and Angela were always available – day or night, even weekends. The communication was open and honest, and it felt more like a partnership than a typical agency relationship.”

Ginger’s industry expertise and selective approach set them apart. “They don’t just send a stack of CVs,” Paige says. “They screen, interview, and only put forward candidates who truly fit what we’re looking for. It’s not about speed – it’s about getting it right.”

 

The Results

The impact was immediate. “The candidates have been great, especially in the kitchen,” Paige shares. “We’ve now got a fantastic leader who shares knowledge and lifts the whole team.”

Sunny highlights the appointment of Rob as Head Chef: “He’s hardworking, knowledgeable, passionate, and caring. Having someone like Rob has elevated our food service, guest experience, and team morale.”

The Front of House team has also seen a transformation. “We’ve seen an increase in online reviews,” Paige adds. “Our new team members are more approachable, more hospitable, and really embody the ethos we want.”

 

 

 

Why Ginger?

Asked to sum up Ginger in three words, Paige chooses: “Knowledgeable, caring, and resourceful.” Sunny echoes the sentiment: “Ginger lived up to the expectations. They were transparent, clear, and always on the ball.”

 

 

“We’re incredibly proud to support Ye Horns Inn in building a team that not only delivers for guests but also supports each other. Our approach is always personal, and we’re delighted to see the positive impact on both the business and the team.”

– Angela Byrne, Director at Ginger Hospitality

The 2025 National Pub & Bar Awards took place on Tuesday 24 June, recognising outstanding venues and businesses across the UK’s pub and bar landscape. With thousands of consumer votes and a detailed evaluation process carried out in partnership with on-premise data experts CGA, the event celebrated industry excellence on both a national and regional level.

 

What Are the National Pub & Bar Awards?

Held annually, the National Pub & Bar Awards aim to spotlight the best pubs and bars from every corner of the country. This year’s awards featured an updated format, with 94 County Winners announced live at the event, followed by the unveiling of Regional Winners and special national titles. Each award was based on a bespoke scoring system, consumer votes, and expert insight.

 

Group Winners of 2025

Two headline honours were awarded to businesses that demonstrated exceptional performance across key criteria.

Mr Fogg’s, the popular concept by Inception Group, was named Bar Group of the Year. This award recognises a brand that has delivered consistently across multiple locations, combining creativity and guest experience. The Inception Group credited their passionate team and loyal guests for the achievement.

Camerons, a long-standing brewer and operator from the north east, received the title of Pub Group of the Year. The business was selected from a shortlist that included Brunning & Price, Hydes Brewery, JW Lees and RedCat Independent Pubs.

 

Regional Winners

A key feature of the awards is the recognition of regional excellence. Pubs and bars were honoured for representing the best of their area, with venues chosen to reflect community engagement, quality of service and customer satisfaction.

 

Regional winners included:

• The Tollemache Arms – East Midlands Pub & Bar of the Year, also winning the Tyrrells Tyrrellbly Good Taste Award
• The Gunton Arms – East of England
• The Red Lion & Sun – London
• The Black Swan Inn, Seahouses – North East
• The Bull’s Head, Mobberley – North West
• Dundrum Inn – Northern Ireland
• The Barrelman – North Scotland
• Kenmuir Arms – South Scotland
• The Bull, Charlbury – South East and overall National Pub & Bar of the Year
• The Beckford Arms – South West
• Britannia Inn – Wales
• The Wildmoor Oak – West Midlands
• Pinnacle Sports & Games – Yorkshire and the Humber

 

Another new accolade for 2025 was the Industry’s Choice Award, voted for by people within the sector. This honour went to The Devonshire in Soho, reflecting its recent growth and reputation under the stewardship of Oisín Rogers, Charlie Carroll and Ashley Palmer-Watts.

 

Pub of The Year 2025

The highest recognition of the evening went to The Bull in Charlbury, which was named National Pub & Bar of the Year 2025. Located in Oxfordshire and operated by the Public House Group, The Bull reopened in July 2023 and quickly established itself as a standout rural destination.

 

Under the leadership of founders Phil Winser, James Gummer and Olivier van Themsche, The Bull blends traditional countryside pub character with modern service and hospitality standards. The venue has been recognised for its minimal yet inviting design, high-quality food and an exceptional front-of-house team.

 

Head of food, Sally Abé, shared that the venue handles around 1,200 covers per week, and the award win is expected to draw even more guests to the site. She also highlighted the significance of the recognition in a period where many pubs have faced closures.

 

Murray Ward, operations director for the Cotswolds at Public House Group, credited the entire team, from chefs to kitchen porters, for their dedication and impact on the pub’s success.

 

The Bull was chosen from 255 finalists, each representing their home counties at this national celebration of the UK pub and bar scene.

We’re excited to welcome Paul Carlton to the Ginger Hospitality family!

 

At 37, Paul brings a refreshingly down-to-earth perspective and a wealth of real-world experience to our growing team.

 

Hailing from Leyland, Paul’s career has been anything but ordinary. Straight out of school, he cut his teeth in a commercial office at a utilities business before taking on the fast-paced world of transport management in the waste industry. But it was hospitality that truly captured his heart. Starting out behind the bar while studying, Paul quickly moved up the ranks – site-hopping, leading teams, and eventually stepping into the role of Holding General Manager. 

 

He’s since held three different GM positions within the family-friendly, branded side of hospitality, learning what it takes to create memorable guest experiences and lead successful teams.

 

Like many in our sector, Paul’s journey took a detour during the pandemic, when he pivoted into food production, working as a cut and crease operator in carton manufacturing for food products. But the call of hospitality – and the chance to help others – never left him.

 

Paul first connected with Ginger as a candidate, speaking to the team several times in his own search for a new challenge. When the opportunity arose to join Ginger and combine his love for hospitality with a genuine passion for helping people, it felt like the perfect fit. Recruitment, after all, runs in his blood – his mum and sister have both worked in the industry, and Paul’s even pitched in and done work experience in recruitment since his school days.

 

Outside of work, Paul is a keen golfer, a loyal sports fan, and a devoted family man. He and his wife are annual members at Chester Zoo and can often be found exploring the exhibits, soon to be joined by their daughter, who’s due in just a few weeks! He also makes time for regular pub quizzes with friends and is a big fan of Pizza Punks in Liverpool for its quirky vibe and endless pizza topping options.

 

Paul says, “The whole Ginger team has been so fun and welcoming. It’s a challenge adapting to a new style of work, especially not having been behind a desk in a while, but the energy here makes the transition easy. I know I have a lot to learn, but this feels like the perfect place to grow and be the best I can be.”

 

Please join us in giving Paul a warm welcome! We’re thrilled to have his experience, positivity, and people-first approach on board as we continue to connect outstanding talent with the UK’s best hospitality businesses.