Pub of the Year Judging

These criteria and judging form can be downloaded to print out - POTY 2017 criteria and form.

CATEGORY 1 – QUALITY OF BEER/ CIDER / PERRY

  • Is the beer, cider and/or perry sold of good/excellent quality?

CATEGORY 2 – STYLE, DÉCOR, FURNISHING AND CLEANLINESS

  • The pub should provide a comfortable, pleasant and safe environment throughout, with a friendly atmosphere.
  • The pub and glasses should be clean. Toilets should be hygienic and clean with hot water, suitable hand drying facilities etc.
  • Is the décor and furnishing appropriate to the style of pub? Does it suit what it is setting out to be and is the décor in good order.

CATEGORY 3 – SERVICE, WELCOME & OFFERING

  • Service should be welcoming, friendly, polite and also prompt whenever possible. If the pub is busy, a friendly acknowledgement of your presence is desirable.
  • You should be treated like a valued customer and made to feel at ease.
  • Staff should be knowledgeable about and enthusiastically promote real ales (and cider and perry if applicable – available?)
  • Staff should know how to pick up and hold a customer’s glass.
  • Do you feel welcome to have a drink without having a meal?
  • Where possible products from local producers should be included.
  • Within its limitations, does the pub offer other products/services which may enhance a visit to the pub, good quality soft drinks, food, wifi etc.?
  • Taking into account the style of pub and its location did you feel that you received reasonable value for money. (CAMRA discounts should not influence this)

CATEGORY 4 – COMMUNITY FOCUS AND ATMOSPHERE

  • Where appropriate, does the pub have a community focus, eg. supporting local groups, sports teams, etc?
    Look out for notice boards, listings of local events, sports teams linked with the pub.
  • Does the pub have information on the local area which may be of use to locals and visitors to the area?
  • The pub must be inclusive and feel welcoming to all age groups and sectors of the community.
  • Considering the time and day of the week is the pub busy enough to create a good atmosphere?

CATEGORY 5 – ALIGNMENT WITH CAMRA PRINCIPLES

  • Prices and opening hours should be clearly displayed.
  • You should get a full measure or a top up without asking. Does the pub use oversized glasses?
  • Is real ale (cider and perry where applicable) promoted in a positive way?
  • Does the pub try to stimulate interest in the sorts of issues we’re concerned about?
  • Beer, cider or perry should not be sold using misleading dispense methods.
  • It should be clear who has brewed “house branded” beers.
  • There should not be any inappropriate noisy electronic amusement machines
  • Beers should not be served through tight sparklers unless brewed to be dispensed in that way.
  • Where possible there should be a range of beer styles and strengths. Where applicable, the range of ciders and perries should be taken into consideration. It should be noted that it is better for a pub to sell a small range to maintain quality if that is what suits their trade.

CATEGORY 6 – OVERALL IMPRESSION

  • This category covers the undefined elements that are not considered elsewhere.
  • Did you enjoy your visit to the pub?
  • Did you spend more time than you had anticipated at the pub or wish you had been able to stay longer and would look forward to a return visit?