Previously known as Pier Five Bar and Kitchen, the venue has been transformed in under a month into a high-energy, immersive space dedicated to live sport, social gaming and bold food and drink. 

Guests enjoyed exploring the reimagined space, featuring striking tags and murals by London graffiti artist James Titchner, multiple large screens for live sport, interactive darts, and retro gaming consoles in booths. A bespoke resin bar top highlights iconic sporting moments and memorabilia.

Addressing the packed pub, Jonathan Neame said: “The concept for the Sin Bin is something of a departure for Shepherd Neame – and we are thrilled with the outcome! 

“It has been a lot of work for many people to get this unique project off the ground in such a short space of time.

“With its prime location at the marina and proximity to great Medway attractions, we really hope that it will prove popular with the local community, and they will come out to support it.”

Officially pulling the first pint to cheers all round was Gareth Ainsworth, Manager of Gillingham Football Club, who praised the refurbishment and the warm welcome he received.

“It looks fantastic, and everyone I have met here has been so friendly,” he said. “This is going to be a super place for people to eat, drink and watch football. Cheers to the Sin Bin!”

Champion football freestyler Roman Brezovsky entertained guests with stunts inside and outside the pub during the launch event. They were also treated to a selection of light bites from the new menu, and enjoyed its extensive range of beers, from well-known favourites to regional craft brews, including the site’s exclusive Sin Bin Dockside Lager.

The project was led by Ed Cornwell, Shepherd Neame’s Head of Hotel Operations and Retail Innovation. He said: “We believe the Sin Bin will be popular with fans of football, rugby, boxing, motor racing, and more – if it’s sport, we’ll be showing it! 

“We have a great programme of DJs and live music lined up, and there will also be Sunday night quizzes, bottomless brunches on Saturdays and exciting food and drink offers.”

The new team is led by General Manager Rachel Webb, with Head Chef Dan Archer and Deputy Manager Sophie Myers.

The pub is keen to welcome local sports groups and is encouraging them to get in touch. 

You can find Sin Bin at Dock Head Road, Chatham Maritime. Its new menu includes indulgent dirty burgers, mucky fries and spice bags, alongside wings, pizzas, lighter bites and a kids’ menu. 

It is open from 12 noon to 11pm, Monday to Thursday, 12 noon to midnight on Friday and Saturday, and 12 noon to 10pm on Sunday, with food served every day.

As the industry’s only trade event dedicated exclusively to pubs, The Pub Show will give publicans, bar owners and operators the opportunity to hear directly from peers and sector leaders addressing the realities of running successful venues in a rapidly changing landscape.

From independent publicans to major pub groups, the programme will feature perspectives from operators including Butcombe Group and Fullers, alongside community pubs such as The Three Horseshoes, Witney and The Squirrel, Duston. Bar-led and hybrid businesses will also be well represented, reflecting the increasingly diverse nature of the modern licensed trade.

Across the three days, sessions will explore the people, practices and ideas powering pubs and bars today, from leadership, culture and marketing to evolving consumer behaviour and the role of technology in supporting teams on the ground. Highlights include empowering teams to create magic moments in pubs, drawing on new research from KAM and the British Institute of Innkeeping (BII), as well as discussions examining what Britain’s pubs need to survive and thrive in the face of changing drinking habits and rising cost pressures.

Harry Jones, Head of Marketing at QVO Hospitality, says: “I’m looking forward to sharing insights into our people-first approach to marketing and how we use technology to support it. As tech advances at pace, it’s more important than ever for pub and bar operators to stay focused on who they’re talking to and how they connect with their guests. This session will offer practical, bite-size ideas to help operators build stronger real-world relationships that deliver genuine commercial impact.”

People and community sit at the heart of the 2026 programme, echoing The Power of Us theme running across The Pub Show.

Steve Alton, CEO of the BII, says: “Pubs are incredibly special places, but what makes them so special is the people at their heart. Those friendly faces behind the bar, looking after their customers and communities in every town and high street across the UK.

“Pubs connect people, launch careers, provide safe spaces for all, and in many cases are the last remaining place for people from all walks of life to come together. At the BII, we support our members, but they are the ones who support their local communities every single day.”

Emma McClarkin, Chief Executive of the British Beer & Pub Association (BBPA), adds: “Pubs have always been places where people come together, where conversations flow and communities take shape. The Pub Show’s theme of ‘The Power of Us’ captures that spirit perfectly, highlighting the vital role people play in shaping our sector. As an industry built on human connection, it’s a welcome reminder of the value of working together and celebrating our teams and the customers we serve every day.”

Alongside The Pub Show, visitors can also explore HRC, Hospitality Tech360 and International Salon Culinaire, offering a broader view of the trends, products and ideas influencing the wider hospitality landscape.

With practical, operator-led insight at its core, The Pub Show 2026 offers a unique opportunity for publicans and bar operators to learn from one another, share experience and prepare for the challenges and opportunities ahead.

Food, Drink & Hospitality Week 2026 takes place from 30 March – 01 April 2026 at Excel London. Find out more and register for your free trade ticket at thepubshow.co.uk.

Oliver Rosevear, Fuller’s Sustainability Director, said: “We are really excited to see illy in our pubs and hotels. illy puts social and environmental responsibility at its core, and our customers can now enjoy high quality coffee that has less impact on the planet and supports its farming communities.

“Fuller’s is committed to being Net Zero by 2040 – with suppliers’ emissions and their own Net Zero targets playing a big role in achieving this. Partnering with brands like illy who prioritise sustainability, not only aligns with our value of doing things the right way – but it helps us on our Net Zero journey.”

According to Fuller’s, the partnership with illy will help the company to achieve other targets within its sustainability programme, Life is too good to waste. “illy’s machines use significantly less energy and there are robust recycling processes for its packaging, supporting us on our target of being Net Zero operationally by 2030 and reaching a recycling rate of 70% this year,” adds Oliver Rosevear.

Quality coffee has become an increasingly important everyday ritual for UK consumers – and the right coffee with strong sustainability credentials can help to build the role of pubs as an all-day destination.

Marcello Canetti, Managing Director UK & IE at illy, said: “This exciting partnership with Fuller’s brings together two brands with a shared commitment to quality, community and the environment. Pubs have long been at the heart of their communities, offering spaces where people socialise and unwind. Connecting over quality coffee has become an increasingly important everyday ritual for UK consumers helping to build the role of pubs as an all-day destination.”

He added “As a certified B Corp since 2021, illy is committed to the highest standards of social and environmental performance, accountability and transparency, with responsible sourcing, regenerative farming practices, recyclable packaging, renewable energy and community enrichment embedded across the estate.”

With international rugby fever set to build in the new year, Thatchers are inviting pub-goers to test their skills in a fast-paced, swipe-to-score challenge, with the chance to win Thatchers Gold every week.

The game adds a playful twist to the drinking experience and encourages longer dwell time. Accessible via mobile browser, the game lets players flick a rugby ball across a pub table, aiming for chair back ‘goal posts’ and racking up points for accuracy. Hidden targets, including the coveted Thatchers’ golden apple, offer bonus points for those with quick reflexes – all in just 45 seconds of play. 

Special limited-edition Thatchers rugby glasses and point-of-sale materials are available free-of-charge to Thatchersstockists, featuring links to the game – making it easy and fun for visitors to get involved. 

At 12:30 every Friday – famously the time when Myrtle Farm comes to a stop so Martin Thatcher can taste the cider to ensure it’s perfect – the person topping the leaderboard will be selected and sent a case of delicious Thatchers Gold. The real-time leaderboard will refresh every week, keeping the competitive spirit alive and fans coming back for more as they attempt to beat the highest scorers.

Exclusive support for venues

Pubs stocking Thatchers can access limited edition rugby-themed glassware and point-of-sale promoting the game via their local representative. 

Stockists are also able to sign up for Thatchers’ Rugby POS packs, complete with posters, tap wobblers, bunting, bar runners, tent cards, and voucher codes – all offering pub-goers the chance to win a rugby weekend with a rugby legend and weekly cider prizes. Venues signing up by Friday 16 January 2026 will receive a free rugby POS kit and bespoke social media support, including custom video content, targeted to a geographical area, promoting their venue as the place to watch the rugby. The campaign will help drive footfall and cider sales. 

Emma Weber, Senior Brand Activation Manager at Thatchers Cider said: “With ‘Perfection in Every Drop Kick’, we’re adding a fun, competitive twist to this rugby season, while also supporting the on-trade to drive footfall and dwell time. We can’t wait to see fans and venues get involved and make this rugby season one to remember.”

Ready to get involved?
Venues can contact Thatchers or their local rep to receive free glassware and point-of-sale for the rugby game. 

They can also sign up for the rugby competition campaign and access all the details at Join Our Rugby Pub Campaign – Thatchers Cider. 

For more information and to play the game, visit: Perfection in Every Drop Kick.

The historic Grade II-listed site, a few minutes’ walk from Fleet Street, has been closed since 2019 during redevelopment of the surrounding area. Shepherd Neame began a comprehensive restoration in October, carefully designed to enhance the pub’s appeal while celebrating its rich heritage.

Housed within a five-storey building, the renewed Hoop and Grapes will offer three distinct experiences. The ground floor will retain the atmosphere of a classic London pub, centred around its original long bar, with bi-fold doors opening on to a charming courtyard garden. The first floor will provide relaxed seating leading to a fully covered, heated terrace, designed to be enjoyed all year round. On the third floor, an intimate piano room will offer a private and elegant retreat, perfect for dining or special gatherings.

Built in 1721 on land that once formed part of St Bride’s Church burial ground, the Hoop and Grapes gained notoriety as a venue for illicit ‘Fleet Marriages’—clandestine ceremonies associated with nearby Fleet Prison in the late 17th and early 18th centuries. This colourful history is celebrated with a bespoke swing sign depicting a wedding scene from the period. Traditional hand-painted external signwriting will further enhance the building’s restored façade.

The refurbishment includes relocating the kitchen from the cellar to the second floor, allowing for the creation of new customer facilities below. In line with Shepherd Neame’s commitment to sustainability, the project incorporates energy-efficient fridges, smart cellar technology and LED lighting throughout.

A refined new menu will showcase locally sourced, seasonal produce with an emphasis on relaxed, shareable dishes. Oysters will be a speciality, served freshly shucked with garnish or grilled in the pub’s take on Oysters Rockefeller, featuring bacon, spinach, shallots, Ricard, Tabasco, cream and Parmesan. Small plates will include miso-glazed aubergine with sweet tahini yoghurt, creamy burrata, and grilled lamb koftas with smoky baba ganoush. Larger dishes will range from Whitstable Bay beer-battered haddock and chips to tandoori chicken skewers with warm quinoa salad, alongside a 5oz grilled sirloin finished with Parmesan and garlic butter.

The drinks offering has been completely reimagined, with a strong focus on quality and provenance. Guests will be able to enjoy an extensive range of Shepherd Neame’s award-winning Kentish ales and lagers, alongside premium English wines, including from Champagne Taittinger’s Domaine Evremond vineyard in Chilham, close to the historic Faversham Brewery. A curated cocktail list will complete the experience.

It is part of the Kent-based brewer’s ongoing investment in its premium London pubs, following recent major refurbishments at the Tom Cribb, Westminster Arms and White Horse and Bower, as well as the freehold acquisition of the Bishops Finger in Smithfield.

Operations Manager Ryan Torrie said: “We are really looking forward to welcoming customers back to the Hoop and Grapes after more than four years. As Farringdon continues its evolution, we have taken care to ensure our transformation celebrates the pub’s unique heritage while offering a refined, contemporary experience.”

Great pubs are built by brilliant people, whose contribution to their businesses and communities deserves real recognition – by Government, the media and communities. Now more than ever before, it is essential to celebrate the resilience, drive and determination they bring to the sector.

Returning this January, the competition is open to members and non-members of the BII alike, whether they are managers, lessees, tenants or free traders, with entrants from all areas of the industry.

LOYA is renowned in the industry as the toughest competition of its kind, with a rigorous four month judging process, culminating in the crowning of the winner at the prestigious BII Summer Event on Tuesday 16^th June 2026. Every stage of the competition gives entrants an opportunity to evaluate their business, using the free mystery customer visits and feedback from the expert judging team of industry professionals.

Licensees can either nominate themselves or be nominated by colleagues, customers or suppliers on the BII website here. Entrants must have been operating their business for a minimum of 2 years, hold a Personal Licence and have a food hygiene rating of 4 or 5 at their venue, or a Pass in Scotland.

On the 13^th January, 2026 at 10am, BII’s Hannah Solomons will be hosting a process webinar detailing all the steps surrounding the competition. Participants will be able to find out how to make their application stand out as well as ask questions to the BII team and our 2025 winners. You can find the webinar here.

The 2025 winners, Mike Dove and Tommy Higgs of the Three Horseshoes in Witney, have used their voices to champion the pub sector on a national stage. Passionate advocates for the sector and the competition, they will be supporting Hannah in the webinar, sharing their experience of the last 6 months as champions.

Speaking about winning in 2025, Mike and Tommy commented: “Winning LOYA 2025 was a very proud moment for the team and recognition that we actually have a clue what we are doing. Being invited to numerous events and speaking in front of some industry leaders is a very humbling feeling and for that we are most grateful. If the opportunity arises for anyone to get involved in LOYA, do it, you won’t regret it.”

Steven Alton, CEO of the BII:

“Licensee of the Year celebrates the very best talent in our sector, with leading industry experts and operators at the heart of the judging process, giving entrants valuable feedback at every stage of the journey.

“Every element of the Licensee of the Year Award reflects the adaptability, innovation and resilience that defines our outstanding pubs and licensees today. Despite the huge challenges they are facing in terms of rising costs and overheads, they are evolving their pub business models, embracing new opportunities, and investing in their teams, all whilst supporting local communities.

“The entire team is excited to once again connect with the industry’s most inspiring licensees, discover the standout venues shaping the future of the sector, and celebrate the people driving excellence into 2026 and beyond. Best of luck to all entrants!”

Nominate or Enter Now!

Nominations are now open, closing on Friday 20^th February 2026. Visit the LOYA pages on the BII’s website for more information, or contact the LOYA team on loya@bii.org

With the detail of the u-turn yet to be decided, the scale of the potential positive impact remains to be seen, with pubs already struggling with huge challenges around increased overheads, unfair taxation and the direct impact of the 2024 budget as well as ongoing Covid debts.

Steve Alton, BII CEO commented:

 “Even before the Chancellor’s budget in October 2025, our members are still reeling from the impact from the 2024 budget, with significantly increased employment costs in terms of NICs and National Minimum Wage, business rates bills more than doubled, and high energy and food and drink costs.

“Despite the clear and consistent evidence that the BII and all other sector bodies presented to Government of this devastating impact from the first budget, with only 1-in-3 pubs being profitable before the 2025 budget announcements, and over 100,000 jobs lost in our sector, at her second budget, the Chancellor chose to increase Business Rates and remove the sector specific relief, as well as further increasing the cost of employment. 

“The news that Government have decided to provide specific relief for pubs on business rates is welcome as a starting point, however we must have a reduction in the overall unfair tax burden our members have been facing, in order to safeguard the future of pubs, high streets and communities across the whole of the UK.

“When the business rates and Minimum Wage increases were announced in November, the impact meant that only 1-in-10 businesses would be profitable from April 2026 if they didn’t reduce their teams and services further, risking local employment and vital community spaces across the whole of the UK.

“The lack of understanding from the Government, and specifically the Treasury, about the incredible pressure pubs have been under, with huge challenges they have faced since the pandemic, has caused incredible frustration, anger and worry for our members.

“Without urgent action to reduce the unfair and unsustainable tax burden pubs are facing, we will see significant closures in every community.”

Knowing how good Young’s Pubs are, we used our very own ‘Young’s Rooms Glorious Rooms’ Pubfinder, to find one that fitted the bill.

Luckily, The Bedford Arms in The Chenies could squeeze us in. Yes, squeeze us in, on a Monday night.

Well, what an absolutely fantastic pub. Great beer, great food, great rooms and most importantly, great staff. All for £130, dinner, bed & breakfast, for two. Outrageous value in anyone’s book.

At a time when our industry needs every bit of support it can get, this is a simple reminder to everyone that great pubs are always good for the soul, and despite what you might read from time to time, often good for the wallet too.

To the pub!

With Sky Sports, TNT Sports, and 14 TVs throughout the pub, The Wellington has become a regular for sports fans – serving up the best atmosphere to catch all the action. The pub’s new look offers up even better viewing opportunities than before – with tall poseur style tables dotted throughout, as well as comfy booth seating, well-positioned for the screens. On the bar, a wide range of well-kept cask and keg beers are available – plus premium spirits and new seasonal cocktails. Bar snacks and sharing plates play centre stage on the menu – the perfect accompaniment while watching sport. The Wellington will now open its doors for breakfast service – at 9am, Monday to Friday, and from midday on weekends and bank holidays – so anyone in the area can start their day with a warm welcome and a hearty meal. 

The Wellington’s refurbishment has seen a shift towards offering its guests a more sustainable stay – while prioritising comfort and quality. The 26 hotel bedrooms have all been refurbished and each room features a top of the range mattress from Hypnos – a British, family-run mattress and bed manufacturer, and the first carbon neutral bedmaker in the world. The Wellington’s kitchen has also been refurbished and seen the installation of fully electric equipment. With Fuller’s commitment to procuring 100% renewable electricity, using electric equipment significantly reduces The Wellington’s carbon emissions. 

General Manager, Mark Leeds, has been at the helm of The Wellington for 24 years. “This is the best The Wellington has ever looked” says Mark. “I’m over the moon with how the refurbishment has turned out. Every single part of this building has been upgraded. I’m particularly happy that the iconic ceiling above the bar, which depicts The Battle of Waterloo, has been repaired and returned to its former glory. I can’t wait to see what all my regular customers think – and I can’t wait to welcome all of our new guests too, who are guaranteed to be drawn in by the pub’s outstanding new exterior decoration.  

“The rooms look amazing, and I’m delighted to say they now all have air conditioning. I love how the whole bar area looks too and the addition of a new private meeting room, known as The Wellsley – in honour of Arthur Wellsley, the original Duke of Wellington – means we can host corporate bookings. My team and I are ready to hit the ground running – just in time for Christmas – and look forward to welcoming you soon.”

The new £73 million world-class visitor experience and working microbrewery sits at the heart of the UK capital, transforming Old Brewer’s Yard – a site that first brewed beer back over 300 years ago – into a modern destination that celebrates craft beer, gastronomy, retail, and community. Guinness Open Gate Brewery, London will showcase the very best of Guinness hospitality, providing visitors with new ways to enjoy the nation’s favourite beer.

The new 54,000ft venue, which will be open to the public from Thursday 11 December, features:

• A world-leading working microbrewery where Master Brewer Hollie Stephenson will create limited-edition craft beers and seasonal specials including non-stout varieties and low-alcohol options. A beautifully poured Guinness and Guinness 0.0, which will continued to be brewed in Dublin, will also be served.
• Access to Guinness’ world class beer offering, with the highly-anticipated tour including a guided tour of the brewery, exclusive tasting sessions, and a 360-degree digital experience telling the story of Guinness in London.
• Two restaurants led by acclaimed British chef Pip Lacey, showcasing locally sourced British produce and inventive Guinness pairing suggestions.
• A ground-level courtyard bar and eatery in the heart of Old Brewer’s Yard, open to the public for casual dining and community gatherings.
• Two retail stores showcasing exclusive Guinness collaborations, limited-edition and best-selling merchandise, and custom experiences.
• A dedicated private-hire event venue for cultural, community and trade events throughout the year.

With London welcoming more than 20 million visitors each year, this week’s opening reflects Diageo’s long-term investment in Great Britain and its vibrant hospitality and tourism sector. The venue will create up to 250 new jobs and serve as the southern UK hub for Diageo’s award-winning Learning for Life programme, offering free hospitality training for those looking to build careers in the industry. Learning for Life has to date helped more than 8,000 adults across the UK start careers in hospitality, with 100 further students set to graduate from Guinness Open Gate Brewery London from April next year.

Barry O’Sullivan, Managing Director, Diageo Great Britain, said: “This week marks a proud moment for Diageo and Guinness in Britain. London has played a critical role in Guinness’ success throughout its history, and two centuries after the black stuff arrived in the UK capital, one in seven pints poured in the city is now a Guinness. This iconic stout has always been about bringing people together, and Open Gate Brewery London builds on that tradition, creating a vibrant space where both visitors and the local community can connect, celebrate, and experience the very best of Guinness hospitality.”

The London site is the fourth Guinness Open Gate Brewery site globally and builds on Diageo’s expanding portfolio of brand homes around the world. This includes the original Guinness Storehouse at St James’ Gate in Dublin, which tomorrow celebrates its 25-year anniversary and has welcomed more than 25 million visitors since opening. Guinness’s three existing Open Gate Brewery locations are Dublin, Guinness’ first experimental taproom with creativity, community and innovation at the core, and Baltimore and Chicago, where 267 years of Irish brewing expertise meets American beer culture and creativity. 

Gráinne Wafer, Global Director: Beer, Liqueur & Vodka, said: “Guinness is a brand rooted in a 267-year history but always looking forward, and this week’s opening signals the next chapter in the iconic stout’s extraordinary global story. Complementing the Guinness Storehouse in Dublin as Guinness’s definitive brand home, our fourth Open Gate Brewery will continue our commitment of providing new platforms to engage existing fans, welcome new audiences, and celebrate Guinness’ celebrated blend of heritage and innovation.”

Guinness Open Gate Brewery, London is a space built for the people of London. From local supplier partnerships and a focus on sustainability to community programming and open event access, the site has been designed to contribute positively to its surroundings. The event spaces will be made available to local businesses and residents without a hire fee, ensuring the brewery plays an active role in supporting London’s creative and cultural life.

Diageo expects to welcome over half a million visitors to the new Covent Garden site in its first year, deepening engagement with loyal Guinness fans, new consumers, and members of the community.

Rob Abernethy, Chief Executive of the Mercers’ Company, said: “We are delighted to welcome Guinness to its new home in London within our Covent Garden estate. Collaboration was at the heart of this significant investment into London, working with Diageo to deliver a world-class attraction that further cements Covent Garden and The Yards as a leading global visitor and placemaking destination. Supporting initiatives such as Guinness Open Gate Brewery, London is central to the Mercers’ Company role as an active asset manager and helps deliver our philanthropic work. Each year we award over £10 million to charitable organisations that relieve disadvantage, helping to improve people’s lives and create positive change. We look forward to continuing our partnership with Diageo to ensure the long-term success of Guinness within our estate.”

Guinness Open Gate Brewery, London will open its doors to the public on Thursday 11th December. To book and for more information visit https://opengatelondon.guinness.com/en/tours