Two pubs are turning back the clock this week as they party like it’s 1992.
To celebrate the start of 2012, The Regal, in St Andrew’s Street, and The Tivoli, in Chesterton Road, are both taking a walk down memory lane to relive the prices on offer at many locals a mere 20 years ago.
Pub-goers can expect a few bargains in this January sale as they pick up a pint until Wednesday, January 11.
Bar staff will be selling pints of Greene King Ruddles Best Bitter for £1.29 and Carlsberg lager for £1.99, while a bottle of Beck’s will also be £1.29 and a cup of coffee 79p.
Sarah Hemingway, manager at The Regal, told the News: “I am sure my customers will welcome the reduction in prices, especially at the start of the year when pockets are a little lighter.
“Department stores and shops hold their sales in January and I believe that given the choice of a trip to a sale at the shops or a sale at The Regal, most people would prefer a visit to the pub.
“We are looking forward to going back in time with our prices and welcoming our regulars and new customers along.”
According to the Campaign for Real Ale, the last time an average price of a pint of beer cost £1.29 was in 1992. Paul Ainsworth, from Camra’s Cambridge branch, said the figures “say it all”.
He told the News: “There has been a huge increase in beer prices, in excess of inflation, over the past 20 years and it is in large part due to the rise in tax from the Government.
“For each pint you buy now, at least £1 goes to the Government in duty and that amount has increased by 26 per cent in the last three years – the second highest rate in Europe.
6 Jan 2012
Pubs let sales go to their heads - with 1992 prices
14 Nov 2011
UK Pub Sales News: Food sales could boost your pub's revenue
UK Pub Sales News: Food sales could boost your pub's revenue
By: Paramount-Magazine Published Date: 11 Nov 2011 12:15
People looking to buy a pub should consider the benefits of serving food, says the All Party Parliamentary Beer Group.
Robert Humphreys, secretary of the organisation, warned that times are still hard for many in the licensed trade but he said that it is still a very lucrative and rewarding industry for those prepared to research their market and try new things.
For many pub landlords that could be starting a food menu.
"Increasing the amount of food you sell if you have the market to justify it is a very sensible approach in times when alcohol consumption is slowly declining," he said.
"It can be a bit risky, you are sticking your neck out a bit further if you decide just to go into high quality preparation and service but the rewards are considerable if you get it right.
"If you are diversifying from a more traditional pub model which is beer-based into other business activity it is a very sensible way of spreading risk and expanding potential markets."
Mr Humphreys advised that anyone making the move into running a pub should firstly get to know the market and ideally have some kind of experience in the trade, whether that be as a member of bar staff or as a manager.
He added that, while serving food is undoubtedly a good idea for many, there is no set formula for a successful business. He said that it is important to weigh up the cost of supply and extra staffing, such as an on-site chef and waiters.
His comments come following claims made by Michelin Guide editor Rebecca Burr, who said that gastro pubs were far outperforming traditional ones during the recession.
Last month the Hand & Flowers public house in Marlow, Buckinghamshire became the first pub in the UK to be rewarded with two Michelin stars, the golden seal of approval for any eatery.