The Best Cellar

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I’ve stayed at many hotels across 6 continents. No one has ever told me we need to come down at one time! Regarding waste, there is a lot of water wastage when cleaning beer lines, so publicans can look at alternative cleaning solutions that extend the cleaning process to two weeks, reducing water waste by 50%,” he adds. We enjoyed dinner at the Best Cellar on a Friday evening. There was an outdoor concert, on the lawn, going on but the music and crowd didn't affect our dinner at all. We ate in the main dinning room. As such, quality is of utmost importance to attract and retain customers, meaning good cellar management and staff­ training is an investment worth making.”

THE CELLAR TAPS, London - Islington - Updated - Tripadvisor

To be considered for this honor, the wines must have been among the top-rated of those identified already as ageable Cellar Selections by our team of reviewers during the blind tastings they conducted throughout the past 12 months.This also means that residual beer and cider in the lines does not need to be pulled through at the start of a session, thus reducing wastage. The first time the beer sees light after being put in the keg at the brewery is when it reaches the glass. This insulation works in balance with efficient cooling, reducing energy loss for a greater environmental result.” Green credentials Sweet smells of chocolate and fudge waft down Main Street, where you’ll usually find a queue of people waiting to get in. This is the perfect place to stop for an ice cream cone or to satisfy your post-meal sweet tooth!

THE BEST CELLAR: All You Need to Know BEFORE - Tripadvisor THE BEST CELLAR: All You Need to Know BEFORE - Tripadvisor

Built for one of the country’s most prominent businessmen, the unique space is located in the property’s ‘entertainment room’, visible only as a puzzling cylinder with slits of neon light that change colour ‘to suit the owner’s moods’. The number two wine, Vega Sicilia 2012 Unico from the Ribera del Duero is indeed a proven collectible: “Drink now through 2052,” raves reviewer Mike DeSimone. This gem represents Spain as an underappreciated wine country full of discoveries. Number three goes to a fantastic 2020 Côte-Rôtie Syrah from Domaine Jean-Michel Gerin in France’s Rhône valley. What’s more, Henry Stephenson, managing director at catering equipment supplier Stephensons adds: “We’ve tended to see that most non-alcoholic beer available is sold in cans or bottles. This means cellar space should be as accommodating for bottles as it is for kegs.” Chemical reaction The Chestnut Grille (9239 Valley Blvd) is located inside of the iconic Green Park Inn and is a nice spot to dig into High Country fare. Their seasonal menu highlights local produce with elevated techniques.

Yet, for Taylor, the primary cellar issue facing publicans is line cleaning. “This is probably the most important part of cellar management,” he explains. “But many publicans cut corners, do not spend enough time cleaning the lines – or don’t clean them at all. Grab some Bangers & Mash, a Beef Guinness, or a Shepherd’s Pie while there. Oh, and wash your meal down with a delicious pint or a snort of Glenfiddich. I have always been taught that you must store nothing in the cellar other than beer because of the risk of tainting the flavour, so that’s all that’s in there. Yes our low alcohol range and volume has increased but this is not likely to have an impact on cellar management anytime soon. St Austell Brewery trade marketing manager Marc Bishop believes that one of the most common cellar errors is mismanagement of the ale python. “Many licensees are not familiar with the ale python control unit and, therefore, it isn’t topped up with water as regularly as it should be,” he says. With regards to the cellar itself, publicans must ensure that the cellar is not exposed to coolers that give off heat, thus heating the area you are trying to cool,” Taylor advises. “Staff members must also be trained to ensure that all doors are always closed so you do not let the cold air escape.