Our Mobberley Pub Teams joined forces, with the help of ‘Team Captain’ Jenny, to create a ‘Cheshire Cat Pubs’ themed Christmas Tree for St. Wilfrid’s Church in the village. Reverand Ian Blay set the charitable challenge to local businesses around Mobberley to bring a ‘themed’ tree to be displayed for two weeks within the Church for congregations to enjoy, create smiles and raise money for the Church. What a great idea with many trees on show. As you can see our tree was an amazing team effort. Big thanks to the Bulls Head, the Church Inn and the Roebuck Inn for bringing it altogether under the watchful eye of Jenny. The Tree is to be moved to our private dining room of the Church Inn after the charitable fortnight for our guests to enjoy too.

Last week, we had the pleasure of welcoming some brilliant students from Knutsford Academy into our pubs as part of their work experience placements.

It’s no secret that only one in four employers believe young people are well-prepared for the workplace – and we think that needs to change. That’s why we’re proud to offer hands-on opportunities where local students can start building vital employability skills such as teamwork, communication, presenting ideas, and problem-solving. These aren’t just skills for the hospitality industry – they’re skills for life.

For us at Cheshire Cat Pubs, supporting young people into the world of work is about more than filling shifts. It’s about investing in our community, helping shape confident, capable individuals, and building relationships that could inspire future careers in our industry. It also reflects our wider commitment to sustainability – not just through the environment, but through people. Caring about our communities means creating opportunities, sharing knowledge, and championing local talent.

We’re proud of our close ties with local schools and even prouder to give young people a chance to experience the buzz of our pubs, the passion of our teams, and the values that set us apart.

A huge thank you to the teams who supported the students throughout their time with us – and to the students themselves, who brought curiosity, enthusiasm, and fresh perspective to our workplaces.

Here’s to investing in the future, one shift at a time.

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.