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.

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.

In the ever-evolving landscape of Cheshire Cat Pubs, we are delighted to share the ongoing success of our ground-breaking ‘Champions Programme.’ Tailored to enhance every aspect of our guest experience, this initiative has become a cornerstone of our commitment to excellence.

Meet our formidable ‘Food Champions,’ ‘Beer Champions,’ ‘Spirit Champions,’ and ‘Wine Champions’ – the dynamic force propelling our dedication to exceptional customer service and unrivalled product knowledge.

The Journey: In recent months, our champions embarked on a series of captivating educational adventures, venturing on group trips to local suppliers. These outings were not merely recreational; they played a pivotal role in deepening their understanding of specific domains, underscoring our dedication to sourcing FRESH – SEASONAL – LOCAL ingredients whenever possible. 

Collaborative Learning: Interactive training sessions took centre stage, creating an environment where knowledge flowed freely, and skills were refined. Armed with newfound expertise, our champions are now better equipped to lead and inspire their teams across various pubs in Cheshire and Staffordshire.

Impact Beyond the Pub: The influence of our Champions Programme reaches far beyond the walls of our pubs. Our champions have returned to their respective locations as knowledge beacons, sharing insights and passion with their teams. This ensures that every guest receives impeccable service and well-informed recommendations.

Celebrating Excellence: As we toast to the success of this program, we also raise a glass to the dedication and enthusiasm of our champions. Their commitment to raising the bar serves as a shining example for our entire team.

A Heartfelt Thank You: A heartfelt thank you to our incredible champions, whose passion and dedication transform Cheshire Cat Pubs into an extraordinary space. Together, we’re not just serving food and drinks; we’re crafting memorable experiences for our guests.

Stay Tuned: As we continue to innovate and elevate the pub experience, stay tuned for more exciting updates on our journey of continuous improvement.

Our wine champion program at Cheshire Cat has kicked off with tremendous enthusiasm. Last week’s ‘Forward with Fundamentals’ training provided our champions with a unique opportunity to delve deep into their grape knowledge. The session served as a platform for these enthusiasts to geek up on the intricacies of wine.

Yesterday, our champions ventured to Liverpool for an immersive tasting experience courtesy of Boutinot Wines. The trip not only broadened their palates but also allowed them to explore the great delights that Boutinot Wines have in their arsenal. A heartfelt thank you to Adam and the Boutinot Wines team for extending the invitation.

The excitement lingers as we look forward to where our champions program will lead the team next. Stay tuned for more updates on this exciting journey of wine exploration and education.

This week, our dedicated chefs embarked on a fascinating journey through the breath-taking landscapes and diverse culinary scenes of Northern Ireland. From the awe-inspiring Giant’s Causeway to the historic cities of Derry and Donegal, our culinary team immersed themselves in the rich flavours and cultural tapestry of this enchanting region.

Taking a well-deserved break, our chefs relished the opportunity to indulge in the finest local dishes and sample the exceptional Irish Malt at the renowned Bushmills Distillery. These moments of relaxation and gastronomic exploration have undoubtedly left a lasting impression on our culinary experts.

As our chefs return, we eagerly anticipate the creative influence this trip will have on our upcoming menus. Stay tuned to discover how the flavours and experiences of Northern Ireland will shape and enhance the culinary delights offered at Cheshire Cat Pubs.

We want to express our sincere appreciation to our outstanding suppliers, Diageo and Double Dutch Drinks, for the thoughtful gifts they’ve shared with us. Following our recent accolade as ‘Great British Pub of the Year’, The Cholmondeley Arms is currently experiencing a pre-Christmas celebration, and our team couldn’t be more thrilled with the generosity and support we’ve received,

A special thank you to Oliver Wilson for orchestrating this delightful surprise. The entire team at The Cholmondeley Arms is truly touched by the outpouring of love and encouragement.

This recognition only amplifies our commitment to maintaining the highest standards of excellence, and we look forward to continuing to provide exceptional experiences for our patrons. Stay tuned for more updates as we savour this moment and continue to celebrate our achievements.