Our boutique pub company Cheshire Cat Pubs and Inns celebrated triple success at the hospitality industry’s ‘Oscars’.

Cheshire Cat Pubs and Inns took home three titles on the night down in London, scooping the prize for Best Operations Team, Best Drinks Act and Best Food Act at The Publican Awards 2025.

The awards, organised by leading trade title The Morning Advertiser, celebrate the best in the business and culminate in an outstanding night at Evolution London, bringing together the leading pub and bar operators from across the UK.

Cheshire Cat Pubs and Inns has its base in the village of Mobberley, Cheshire and operates seven village and country pubs, five in Cheshire and two in North Staffordshire. They are celebrating their 15^th year this year at their first pub in the Northwest, the Bulls Head in Mobberley. Owners Tim Bird and Mary McLaughlin were over the moon with such a great achievement!

“We took our managers and head chefs with us to London and what a night it turned out to be. To win one Publican Award is difficult enough but to win three is frankly amazing….. we are so proud! Our entire team across our seven pubs are the real winners, we are so delighted for all of them.” 

The Morning Advertiser editor Ed Bedington said: “Big congratulations to all our finalists and winners tonight, particularly Cheshire Cat for pulling off the impressive feat of winning all three of its categories.

“These awards celebrate the best in the business and recognise operators that are performing at the very top of their game. The pub and bar sector, and the wider hospitality industry, is facing some unprecedented challenges, particularly in vastly increased taxation, but it is good to step back and recognise some of the amazing work that is going on.

“These awards show that despite the challenges everyone is facing, standards are not being allowed to slip and the sector remains committed to operating at the highest possible levels.”

Our Wine Champions have just completed their latest training series, Pour & Explore, and what a journey it’s been!

Over the past few months, Champions from each of our pubs have deepened their knowledge of wine production, tasting, food pairing, and guest storytelling. Through workshops, supplier sessions, and creative projects, they’ve gained the skills to confidently train their teams and elevate the guest experience across the group.

The series culminated in The Grape Escape — an eight-day inter-pub challenge where teams competed to sell the most of our limited-edition wines, inspired by vineyard visits in Porto and Mallorca. Each pub created their own food and wine pairing menus, with Champions leading the way in training, marketing, and service.

The Roebuck Inn took home the win for top sales and the most diverse wine offering—proof of excellent team training and tailored guest engagement.

Will Matison, Wine Champion at The Roebuck, was crowned our overall winner, scoring top marks in every category.

We’re incredibly proud of the knowledge, creativity, and teamwork shown throughout this training programme. A big thank you to all the Champions and pubs who got stuck in and brought the project to life—we can’t wait to see how you use your skills in service going forward.

Next up for our Wine Champions – our Perfect Pours & Signature Sips series launches in May!

At Cheshire Cat Pubs, we know that great food starts with great ingredients—but just as important is the passion, creativity, and knowledge of the chefs behind it. That’s why we recently took our Head Chefs out of their kitchens and into the heart of plant-based innovation at the Vegetarian Society HQ!

This wasn’t just about learning how to make a ‘good’ veggie dish—it was about rethinking plant-based cooking entirely. Our chefs explored ways to create plant-rich plates that are just as exciting, delicious, and thoughtfully crafted as our meat and seafood dishes. No more predictable mushroom risottos—think heritage ingredients, bold flavors, and making the most of every part of the plant. From using beetroot stems for crunch, carrot tops in vibrant pesto, and chickpea water (aquafaba) for a silky vegan mayo, our chefs embraced sustainable, low-waste cooking that champions both the environment and flavor.

Beyond the food, this trip was a chance for our team to step back, connect, and gain fresh inspiration. We pride ourselves on promoting from within, and our Head Chefs—each of whom has worked their way up in the business—already share a strong bond. But getting out of the kitchen together, learning from experts, and seeing food from new perspectives strengthens that connection even further. The ideas, energy, and new techniques they bring back to their teams will shape the dishes on your plate in ways you might not even realize.

Of course, our commitment to plant-rich cooking isn’t just about great food—it’s about sustainability, too. We work closely with local farmers across Cheshire and Staffordshire, sourcing fresh, seasonal vegetables that reflect our shared values of environmental and social responsibility. Supporting small-scale growers means we know exactly where our food comes from, and it allows us to reduce food miles while keeping our menus packed with the best produce our countryside has to offer.

This is what we love about Cheshire Cat Pubs—our commitment to ongoing learning, team building, and always pushing for something better. Whether you’re joining us for a meal or thinking about becoming part of our team, know that here, we never settle for ‘good enough’—we always strive to learn more, do more, and serve up something truly special.

At Cheshire Cat Pubs, we’re always looking for ways to enhance our guest experience, and our recent Low & No Alcohol Training Session is a perfect example of that commitment. Last week, we brought together all of our Beer, Spirit, and Wine Champions for a day packed with learning, tasting, and collaboration.

The session, designed to prepare our teams for the festive season and Dry January, focused on equipping them with expert knowledge about some fantastic low and no-alcohol options. We were thrilled to host an incredible line-up of suppliers who shared their products and insights. The session gave our champions a chance to deep dive into the production processes, flavour profiles, and perfect serves for some of our incredible products – Wild Idol, Zonin, Lucky Saint, Guinness Zero, Seedlip, Tanqueray 0.0, Captain Morgan Zero and Everleaf. More importantly, it highlighted how much care and thought goes into creating these drinks, ensuring our teams can share that passion with our guests.

For our designated drivers, guests cutting back over Christmas, or anyone joining the Dry January movement, we’re ready to provide exceptional, thoughtful drink options. This training helps us ensure that every guest feels considered and catered to, no matter their preferences. Our champions left the session energised, knowledgeable, and eager to pass on what they’ve learned to their teams. This knowledge will elevate the guest experience in all our pubs, ensuring that everyone can enjoy the festive season with an outstanding drink in hand.

We’re proud of the hard work our champions put in and grateful to the amazing suppliers who helped make it happen. Stay tuned for more updates as our teams continue to raise the bar in delivering exceptional experiences. Cheers!

At Cheshire Cat Pubs, our commitment to sustainability is at the heart of everything we do, and this year’s Big Green Plate-Off Challenge was no exception. This exciting event brought together our pub teams, from food champions to chefs, as we worked to create delicious dishes that align with our ethos of “Fresh, Seasonal, Local.” The challenge not only showcased culinary creativity but also strengthened our ties with local suppliers, and helped foster teamwork across our pubs.

A special shoutout goes to our incredible vegetable supplier, Oliver Perry’s of Holmes Chapel, who made this challenge possible. Working closely with their local farmers, Graham and Roy, we were able to incorporate the freshest produce into our dishes. From root vegetables and brassicas grown at Graham’s farm to the vibrant tomatoes, lettuce, and cucumbers from Roy’s fields, every ingredient used reflected the very best of our local harvest.

Our chefs and food champions took their learning from the Local Grower’s Day to heart, bringing their newfound knowledge back to the kitchen to craft dishes that emphasised sustainability. It’s been incredible to see their enthusiasm and creativity grow, as they experimented with eco-friendly cooking techniques and seasonal ingredients. Front and back of house teams worked together to bring the dishes to life and educate our guests on the importance of locally sourced, sustainable produce. The energy and pride from each pub were palpable, and the competition not only sparked a healthy rivalry but also motivated the teams to learn, grow, and share their newfound skills.

It’s clear that this initiative has laid the groundwork for even more sustainable practices moving forward. Thank you to everyone who took part and to Oliver Perry’s for providing such incredible produce, which allowed us to showcase the very best of Cheshire in our kitchens. Here’s to many more collaborations as we continue to strengthen our “Fresh, Seasonal, Local” approach!

At Cheshire Cat Pubs, we believe that a little fun, learning, and team bonding go a long way! Over the past few weeks, our Head Chefs and General Managers have been on some exciting trips that are all about more than just good food and drink (though we definitely enjoyed plenty of that!). It’s about building a stronger, closer team that can bring even more energy and creativity to our pubs. Let’s dive into what we’ve been up to lately…

Vineyard Adventures in Mallorca!

First up, Tim and Mary whisked our Head Chefs away to Mallorca, where they explored the beautiful vineyards of Macia Batle and sipped their way through some fine wines in the quaint town of Biniali. The trip was filled with great food, incredible wine, and plenty of laughs. But it wasn’t just about indulging—it was a chance for our chefs to step away from the kitchen, share ideas, and find inspiration that they can bring back to their teams and menus.

Porto Fun for the General Managers!

Meanwhile, our General Managers were treated to an unforgettable adventure in Porto! After visiting the Douro valley, sipping Alvarinho and Vinho Verde, and enjoying the rich flavors of the region, they headed to the city for a night of dancing and good times. The next day, they toured Graham’s Port house in Vila Nova de Gaia, where they experienced an incredible array of ports. This trip wasn’t just about soaking up the culture (though that was a huge perk!)—it was about recharging and returning to the pubs with fresh ideas and motivation.

Why We Do It

At Cheshire Cat Pubs, team building and ongoing education are at the heart of what we do. Trips like these bring our teams closer, creating bonds that make for a happy, motivated workplace. Whether it’s learning about wine or just enjoying each other’s company, these experiences help us grow stronger together, and that translates directly to what we do every day—making our pubs places of warmth, creativity, and fantastic hospitality.

A huge thank you to all old friends and new friends we made along the way, including Adam and Shaun from Boutinot wines, Bernardo and his father Louis at Vila Nova, who welcomed us into their home, and of course, thanks to Anthony Symington for showing us around Graham’s and treating us to an amazing tasting.

So, whether you’re a guest stopping in for a pint or someone thinking about joining our family, know that here, it’s not just a job—it’s a place where we learn, grow, and have a great time doing it.