POTY Selection
The Pub of the Year (POTY) is CAMRA Central Lancashire branch’s flagship award, with the winner being selected in December of each year. The process involves both local members and the committee, as follows: -
In the autumn, we ask members via EmAle and social media to nominate those pubs in the area they feel are worthy of consideration as their POTY. All nominations we receive are then considered and a final 'Super Six' selected at our November meeting. Committee members are then asked to visit each pub and complete a survey in line with the national CAMRA judging guidance (see below). To ensure there is consistency and fairness in the process, the final decision is then solely based on submissions from those members who have surveyed all 6 pubs. The winner will be announced early in the New Year.
Once we have a POTY this is not the end of the road, as our winner is then entered into the Lancashire Branches POTY competition. Each winner is surveyed in the spring by a selection of CAMRA members from across all the competing branch areas, utilising the same criteria and the winner then has opportunity to progress further in the National POTY. Historically, branches have used their own, often disparate processes for selecting their POTY, but this has proved to be counter-productive; to have any chance of success further down the line in the regional and national competitions, our POTY needs to perform well in all the categories listed below, which is why, in Central Lancashire, we apply the national standards.
NATIONAL CAMRA GUIDANCE
Pubs don’t have to be picture postcard, unspoilt gems to be a Pub of the Year. Pubs of all sizes and locations, such as those located on a housing estate, modern city centre bars, micropubs or back street locals, where everyone is made to feel welcome, can be considered for this award. Please find below a checklist to give you some guidance on what to look for in a Pub of the Year.
CATEGORY 1 – QUALITY AND CONDITION OF REAL ALE / CIDER / PERRY
• It is the quality and condition that are important, and NOT the number available.
• Aspects to consider include: is it stale, is it too warm or too cold, and does it taste right for the style? Personal tastes for particular styles must be ignored.
CATEGORY 2 – PROMOTION AND KNOWLEDGE OF REAL ALE
• Is there clear and obvious support and promotion of real ale (real cider / perry if applicable)? Examples include meet the brewer (cider maker) events, beer festivals, and trips to breweries (cider producers) or other festivals.
• Staff should enthusiastically promote real ale (real cider / perry if applicable) and be able to answer simple queries in relation to these products. • The provision of information on products, producers, suppliers, etc. is desirable.
CATEGORY 3 – CLEANLINESS AND STAFF HYGIENE
• Toilets should be hygienic and clean with hot water, soap, suitable hand drying facilities etc.
• The pub should be clean throughout, including bar tops, tables and glasses.
• Staff should observe good hygiene practices e.g., correct handling of glasses, not eating behind the bar, clean hands, and surfaces regularly cleaned etc.
CATEGORY 4 – SERVICE, WELCOME AND OFFERING
• All should be welcome, and no offence caused to any section of society. This includes websites and other aspects of social media.
• Service should be welcoming, friendly, polite and prompt whenever possible. If it is busy, a friendly acknowledgement of your presence is desirable.
• If a number of real ales are available, a range of styles and strengths should be offered and include a local product, where available.
• Are other products/services that may enhance a visit available, such as quality soft drinks?
CATEGORY 5 – STYLE, DÉCOR AND FURNISHING
• There should be a comfortable, pleasant, and safe environment throughout.
• The style should show respect for the building and the décor should enhance it. Furnishing should be in a good state of repair.
CATEGORY 6 – COMMUNITY FOCUS AND ATMOSPHERE
• There should be a sense of community that is inclusive and welcoming to all age groups and sectors of the community. Do regular customers interact well with strangers?
• There should be support for local activities, such as sports teams, local groups, and local celebrations. Is there a notice board that lists local events, activities, or information on the local area?
• Is there a friendly atmosphere?
• Considering the time and day of the week, is it busy enough to create a good atmosphere?
• Further information can be found on https://pubs.camra.org.uk/communitypubs
CATEGORY 7 – SYMPATHY WITH CAMRA'S AIMS
• Prices and opening hours should be clearly displayed.
• You should get a full measure or a top up without asking. Are oversized glasses used?
• Are there attempts to stimulate interest in the sorts of issues we’re concerned about?
• Real ale, cider or perry should not be sold using misleading dispense methods.
• It should be clear who has brewed ‘house branded’ real ale, cider or perry.
• There should not be any inappropriate noisy electronic amusement machines.
• Real ales should not be served through tight sparklers unless brewed to be dispensed in that way.
CATEGORY 8 – OVERALL IMPRESSION AND VALUE
• This category covers the undefined elements that are not considered elsewhere.
• Did you enjoy your visit? Did you spend more time than you had expected or wish you had been able to stay longer? Would you look forward to a return visit?
• Taking into account the style of establishment and its location, did you feel that you received reasonable value for money? CAMRA discounts should not influence this.