20 Years 20 Beers! Drink it & stamp it - simply ask a member of staff for details and to collect your stamp book! http://t.co/LQ0PR1HEzB
Today at 10:35am
Welcome to our family album, the place where we keep all sorts of things which are important to us which we'd like to show off just a little bit. You can find out what we've been talking about in Bar Banter, connect with us via all sorts of social media channels, watch some Geronimo TV and see what lovely things people have been writing about us lately.
If that wasn't enough you can meet some of the folks we work with to make the world of Geronimo such a great place as well as seeing what chances there are to join our world.
Come on in and have a look around!
We're a pretty interesting bunch here at Geronimo (even if we do say so ourselves) so there's always a lively conversation or three going on somewhere. Keep up with all the banter right here.
Winner of Sustainable Large Restaurant Group of the Year 2014
We are please to announce a 2 Star rating from The SRA
Quote from The SRA report:
“Geronimo Inns has a good range of sustainability practices in place in all areas and it is clear the company understands the principles of sustainability.
The Sustainable Restaurant Association commends Geronimo Inns for its commitment to using UK produce wherever possible and for choosing sustainable, seasonal fish.
It also commends it for its treatment of its staff: there are comprehensive written policies in place, all staff are offered a free healthy meal per shift and there is a good range of benefits on offer.
Other noteworthy actions include having a written sustainable sourcing policy that is given to all suppliers to help ensure standards are being met, implementing formal energy reduction targets and fitting out the pubs with over 50% recycled or reclaimed furniture.”
We see the pub as an integral part of the community, it is the very essence of what we do at Geronimo – it’s our DNA, this is why we are so pleased that we are going to be working closely with our friends at the LCFCGA and we hope for many years to come.
The LCFCGA is a registered charity working with the UK Federation of City Farms and Community Gardens, which supports, represents and promotes community-managed farms, gardens, allotments and other green spaces, creating opportunities for local communities to grow.
They work with community groups to help empower local people of all ages, backgrounds and abilities to build better communities, often in deprived areas, and to make a positive impact on their surrounding environment. Their work contributes to creating better communities across the UK in both urban and isolated rural areas.
Catherine Miller from LCFCGA said “It is fantastic to be working with Geronimo Inns, in support of our London network of community farms and gardens, which do so much good in their local neighbourhoods.”
All pubs have chosen a farm and garden to support over the coming years – by volunteering, raising money and supporting locally.
For more information on the great work that LCFCGA do in the local community go to www.farmgarden.org.uk/farms-gardens/your-region/london
The Chefs and their teams still write their own menus. Like the look of the pub they must appeal to the quirks of those in the neighborhood. There’s always a balance of classic pub dishes, done beautifully and more expressive dishes to appeal to those in a delicious mood.
Ray Brown is a man on a mission. British is always best, food miles and provenance are more important than organic. And working with the Sustainable Restaurant Association we are always trying to impact the whole food chain, not just the very end of it…..the food on your plate
As eating out continues to be even more popular, pressure on finding great chefs continues to increase. We now run the Geronimo Kitchen three days a week at the Phoenix in Victoria, allowing suppliers and chefs to express themselves in preparation for the next season. Under the legendary eye and razor sharp wit, of our Exec Chef Peter in the Kitchen and corralled by Sarah front of house, as it’s open to paying punters, we get immediate honest feedback, every operators dream.
Spending time allowing them to learn, to grow in confidence and fostering home grown talent has allowed us to continue to grow sensibly….and deliciously
Our wine list is put together by our very own Master of Wine, John Clevely. He has chosen the three suppliers who give a wide variety of individual wines, typical of the region and the grapes. More so he now has to work harder to list wines we can offer at exceptional value for the quality
Ed Turner continues to taste many a beer to support the varied individual occasions the same person may use the same pub for. It’s still a tough job, tasting beer, but someone has to do it!
We’ve got more passionate about a great range of spirits, getting most excited when we find new British brands, but as with soft drinks it’s always down to the quality of production and the taste when served to the parched punter across the bar
The Munsey family has been milling in Wantage (near Oxford) for four generations. Today the mill is run by Paul Munsey, the great grandson of the founder William Henry Munsey. The business is one of the smallest in Britain still commercially roller milling flour All the wheat milled at Wessex Mill is handpicked from local farms who share Paul’s love of great produce.
John Clevely is the father of Geronimo founding Chief Rupert, he is also a Master of Wine and to this day every bottle we sell has been sampled and approved by him! One of the few companies to have always had their own Master of Wine chosing their list. John is as enthusiastic and as particular as he was when we founded in 1995, when he was a mere 68!
Founded in 2004 by mother and son Joyce and Charles Ashbridge, Taste Tradition is quickly becoming an in demand supplier. The traditional methods of breeding, rearing and finishing livestock used in the Ashbridge’s grandfather’s days are still very much in evidence – the proof however is in the product and we believe Taste Tradition are producing some of the very best meat currently available in Britain.
Chase Vodka is made in Herefordshire, not a county well known for its vodka but Will Chase, the founder, changed that. In 2004, during a trip to the US he came across a small distillery making potato vodka and decided that might be an interesting avenue to explore on his potato farm. We wholly support what Will is doing and we love his spirits!
Founded in Cornwall in 1994, just a year before ourselves, we have grown up together! Sharps have been suppliers and friends for the best part of 20 years. Their flagship beer, “Doom Bar” is a huge hit with our regulars – we drink it here and we drink it after surfing the north Cornwall beaches... Gnarly.
Sipsmith have taken the gin world by storm in the last few years and rightfully so. They have created a range of handcrafted, versatile spirits; from their London Dry Gin which makes a mean G&T, to a lovely Sloe Gin, perfect for Autumn drinking – a quick slurp after a cold muddy walk will set you right again! We’ve been drinking their gin since they first introduced us to Prudence (behind Sam, Jarred and Fairfax in the photo!)
Located just outside Pulborough in West Sussex Nutbourne Nursery are a modest bunch who we want to shout about. Situated on but an acre of land, the Griffith family have been growing tomatoes here since 1979. During the season the crop is picked and packed on a daily basis meaning that this wonderful produce will be on your plate just 24 hours after being on a vine!
We looked high and low to find a specialist cheese producer. Plumpton College in East Sussex stood out from the crowd, as it provides a wide range of land based courses in association with local schools and the University of Brighton, as well as simply delicious artisan cheeses.
A typical day in the life of our fish goes something like this; Ed Gravestock from Skipper’s Catch buys our fish fresh from Ian Taylor the fisherman, straight off the boat. It is then filleted by champions in fishmongery (yes really!) down at their base in Poole. They liaise with our chefs and the fish is packed and ready to go. This is followed by an express delivery to London overnight, and delivered by 8am the next morning, making the customers plate that day.
Aspall has been making cyder at Aspall Hall in Suffolk since the mid 18th century. The owners of the estate, the Chevalliers, were originally from Jersey and brought with them apple trees from the island. From these small beginnings Aspall grew, and in 1946 they were one of the founding members of the Soil Association. This year we celebrate 10 years of working with them. Here’s to many more, and to Henry’s sideburns.. they are stupendous...
SAVE HOURS in every working day by hanging the clock upside down at 10.05am. That way, it's 4.35pm and only 25 minutes to home time.