The Swannery is the only place in the world where visitors can walk every day through a colony of mute swans, see cygnets hatching and participate in mass feedings at 12 noon and 4pm.

Swanherds noticed the first signs of hatching when the pen (female swan) on nest number two became restless and began hovering over the nest, to allow the emerging cygnet more room to peck its way out of the egg. The pen is continuing to turn the remaining six eggs, until they finish hatching.

Nest seven is expected to hatch later today. This mother swan was recently bereaved when her mate died due to a territorial dispute in the reedbeds. Swanherds put up a fence to protect her nest and were astonished when another neighbouring cob (male swan) swam downstream and ‘adopted’ her eggs as his own. This is highly unusual behaviour, said Deputy Swanherd Steve Groves.

He added:  ‘She was left on her own, and this cob was in the next territory and had no mate. Remarkably, he came down the stream and they paired up. Even though he is not the father of these eggs, he is behaving like he is, which is very odd – I have not seen anything like this in nearly 25 years of working at Abbotsbury Swannery.

‘This behaviour seems to go against what scientists call the ‘selfish gene’, where you would expect a cob to kill young that don’t belong to him. Staying true to the old adage that swans mate for life, we believe she will stay paired with him, and next year he will be able to father his own cygnets with her. ‘

The eggs in nest number 12 are expected to hatch in the next day or two. It can take cygnets between one and 24 hours to emerge from the egg. About 100 breeding pairs of swans at Abbotsbury Swannery have produced around 500 eggs on 100 nests, which will carry on hatching until late June. Swanherds feed the adult swans twice a day on wheat grains while the cygnets are fed three times daily on on chick crumb, a crushed pellet full of protein. Their parents also feed the cygnets algae, other vegetation and grubs.

NOTE TO EDITORS

For more information, or to arrange interviews, please contact Emily Pykett at Watershed PR on 07966 259823 or  emily@watershedpr.co.uk

More about Abbotsbury Swannery: Abbotsbury Swannery was established in the 11^th century by Benedictine monks, who farmed the swans for lavish banquets. Legend has it that the hatching of the first cygnets marks the first day of summer. The swan population at Abbotsbury Swannery can double in June and July, when moulting swans become flightless and seek sanctuary. In November and December, the population triples when freshwater weeds are dying off and hundreds of other swans not native to the Fleet Lagoon come to Abbotsbury to feed on the plentiful eel grass. Find out more at www.abbotsbury-tourism.co.uk/swannery/index.htm

The plans include:

• Conservation of the historic building fronting on to Broad Street.
• Landmark new restaurant with letting rooms in the old car park at the back of the site.
• Access path through to Langmoor Gardens.
• A ground floor shop space.
• Some residential flats, necessary to fund some of the cost of the scheme.

This will be the second consultation about the Three Cups that owners Palmers Brewery have held in the town. At the first, in September 2010, they presented several options for the site. For this second stage of the process, they have based their plans on the option that received most public support initially.

Palmers are inviting the public to view and comment on the latest proposals, before they make a planning application to West Dorset District Council later this summer.

Palmers Brewery chairman John Palmer said: ‘The Three Cups is a truly special site at the heart of Lyme Regis. Since the last consultation we’ve done a great deal of work with English Heritage, our architects and structural engineers to devise detailed plans that show how we could revive the site economically while conserving its exceptional heritage.’

He revealed that the cost of the proposed scheme, if granted planning consent, would be several million pounds.

‘This is a very expensive project, not least because of the access, the heritage and the underlying geology of Lyme itself. Nevertheless, we have chosen the ‘Rolls Royce’ option because we believe that the town deserves the best  investment we can afford.

‘I am really excited about the benefits this could bring to Lyme. Another top notch restaurant to further enhance its credentials as a foodie destination; more quality letting rooms to expand the number of beds available at peak season; bringing people from the Cobb and seafront into the centre of Broad Street through the Langmoor Gardens link; conserving a historic building and enabling public access to the ground floor of that building; improving the appearance of Lyme’s main street by restoring the frontage of the Three Cups – the list is long.

‘I hope that as many townspeople as possible will be able to come along on the 13^th and see the plans for themselves.’

Palmers’ proposals will be on show in the function room of the Pilot Boat Inn in Bridge Street from 10am to 7pm.

PHOTO CAPTION:

John Palmer, Chairman of Palmers Brewery, on the land at the back of the Three Cups where a new restaurant and letting rooms might be built.

NOTES TO EDITORS:

For more details on this story please contact Sara Hudston at Watershed PR on 01308 420 785, email sara@watershedpr.co.uk

Palmers: Brewing finest ales since 1794. In 1794, Dorset rope and net makers the Gundry family built a brewery on the banks of the River Brit in Bridport. In the late 19th century, two Palmer brothers – John Cleeves and Robert Henry – bought the operation and its pubs and gave it their names: JC & RH Palmer. Today, their great grandsons John and Cleeves Palmer work in the company and Palmers Brewery remains among the best of small independent brewers.

The original Old Brewery – famous as the only thatched brewery in Britain – is where the beer is still brewed to traditional methods with the finest ingredients. Palmers’ pubs include some of the best-known and best-loved in the South West in pretty country villages, deep in Hardy Country and on the World Heritage Jurassic Coast.

Visit : www.palmersbrewery.com Follow on Twitter @palmersbrewery and ‘Like’ on Facebook at www.facebook.com/palmersbrewery

ENDS

Nigel Jones of Chesterton Humberts, Palmers’ property agent, said: ‘After long consideration and having tried to improve the pub’s trading potential by trialling several different formats, the brewery have decided to submit a planning application for conversion into a limited number of residential units. In making this decision they have listened to the views of local residents living nearby.’

Palmers intend to submit an application to West Dorset District Council later this year.

NOTE TO EDITORS:

For more information please contact Sara Hudston at Watershed PR, 01308 420 785, 07787 566812, sara@watershedpr.co.uk

ENDS

The event, held in Newton Abbot, attracted 150 entries overall and is the highlight of the independent regional brewers’ calendar.

Palmers’ Head Brewer Darren Batten was thrilled that the Bridport brewery’s flagship ale won such a prestigious prize.

‘We’ve been brewing Palmers 200 since 1994 and it’s still winning awards. Many breweries brew special ales just for the competition that aren’t generally available for sale, so it’s great that a traditional brewery like Palmers is recognised for one of its mainstay fine ales which is on sale all year round,’ he said.

Palmers 200 (5.0% ABV) is available on draught and in bottle and has been described by beer guru Roger Protz as ‘a finely balanced blend of malt, hops and quenching citric fruitiness.’

The ale was originally brewed to celebrate the bicentenary of the founding of Palmers Brewery in 1794. In that year Dorset rope and net makers, the Gundry family, built a brewery on the banks of the River Brit in Bridport. In the late 19th century, two Palmer brothers – John Cleeves and Robert Henry – bought the operation and its pubs and gave it their names: JC & RH Palmer.

Today, their great grandsons John and Cleeves Palmer work in the company and Palmers Brewery remains among the best of small independent brewers.

The original Old Brewery – famous as the only thatched brewery in Britain – is where the beer is still brewed to traditional methods with the finest ingredients. Palmers’ pubs include some of the best known and best loved in the South West.

You can see how Palmers’ beer is brewed and taste the brewery’s five fine ales on a tour of Palmers historic brewery buildings, contact Palmers Wine Store for bookings or visit the website at www.palmersbrewery.com

PHOTO CAPTION:

Palmers Brewery Head Brewer Darren Batten wins Silver for Palmers 200 at the SIBA South West Region Beer Competition class for bottled bitters over 5%.

NOTE TO EDITORS:

For more information, or to arrange interviews, please contact Sara Hudston at Watershed PR. Tel: 01308 420 785. Email: sara@watershedpr.co.uk

Palmers four other fine ales:

Palmers Copper Ale – a delightfully light, refreshingly fruity and hoppy beer (3.7% ABV).

Palmers Best Bitter – a full-drinking, well-balanced beer (4.2% ABV).

Palmers Dorset Gold – a refreshing and thirst-quenching golden premium ale (4.5% ABV).

Palmers Tally Ho! – a strong, nutty, full strength dark beer (5.5% ABV).

Visit: www.palmersbrewery.com

Follow on Twitter @palmersbrewery Like on Facebook http://www.facebook.com/PalmersBrewery

ENDS

]]> http://watershedpr.co.uk/2013/04/palmers-200-wins-siba-prize/feed/ 0 http://watershedpr.co.uk/2013/04/everything-starts-with-social-at-watershed-pr/ http://watershedpr.co.uk/2013/04/everything-starts-with-social-at-watershed-pr/#comments Mon, 15 Apr 2013 11:43:12 +0000 Watershed PR http://watershedpr.co.uk/?p=3687 There’s more to being a social media agency than just working with social networks. Turn on the TV, listen to the radio, read the papers. Social media’s influence is everywhere.

So says Drew Benvie in a recent piece for the Huffington Post. Drew’s a respected digital and social media PR specialist who has risen on the tide of social media.

His article is about the revolution that is going on all around us in communications. He writes about big agencies struggling to cope with the changes and bringing in specialists to work with their existing teams.

‘These people work on a huge number of clients. If it’s a big agency they get spread thinly all over the world,’ he says.

And then he adds: ‘I’ve seen these people in action. They often look ruined.’

Ruined? Well that’s evidently not a recipe for success, not for the agency and certainly not for the client. Everyone loses, and perhaps the client shrugs and decides that social media is a fad and not for them. This is the worst outcome for everyone. Brands need to understand that social media is the new normal and it’s part of everything.

Take the old fashioned press release sent out to a dozen media outlets in the hope of picking up some coverage. First, let’s be clear there are still good reasons to send out press releases if they are relevant and newsy. Journalists offer a channel for communicating with your audience. Nowadays it’s a niche channel rather than a mainstream one and it will be one of several you use to influence people’s perception of a brand, rather than the only channel as it often was in the old days. Established media brands may not be particularly good any more at reaching a mass audience but they can add kudos and they might well be great at reaching a specialist audience.

So you send out a press release, but the crucial point here is that you would never only send out a press release. Maybe you also made a video which sits on YouTube and you offer that content alongside the release. If the video content is good, the media outlet may well run it on their website or post it on their Facebook page. Viewing rates rise and the link stays long after any print reference has been recycled into mulch. You might connect back to the link and promote it yourself using the channels you control on behalf of the client. These probably include a properly optimised website, which your agency built for them. People will comment, you reply and the word spreads.

Meanwhile the bloggers, whom you approached slightly differently, have been busy. If the process builds, you might well be contacted by a second wave of journalists following up on the story, eager to give coverage.

This is a simple example, but it begins to show how the social thread runs through everything, but it is not enough in itself. You have to be working with people who have good knowledge and experience of a range of communications disciplines. These might include video making, copywriting, brand strategy, reputation management or graphic design. The pool of relevant skills is much broader than it used to be.

There are lots of companies that offer to get clients going on social media. Some of them pledge to provide a certain number of tweets a week for a certain fee. Others offer to create competitions and posts. All these have their place, as long as they meet the rules of individual networks. But they are not enough on their own; they have to be part of a wider, deeper strategy with properly defined goals and tactics that fits a lot of specialisms together.

This is how we work at Watershed PR. We begin with social and then we build on that using a surprisingly wide range of very specialist skills.

Mr Cooper, a retired headmaster who lives in Cerne Abbas, visits The New Inn every day. He often has a meal and he always has a half – or on special occasions a pint – of Copper Ale from Palmers Brewery in Bridport.

‘It’s a very friendly pub. They put up with me,’ he laughed.

‘I like the Copper. It’s a jolly good beer, and it’s the cheapest.’

Landlord Jeremy Lee said: ‘We make sure the beer’s good. He’d be the first to tell me if it wasn’t!’

He added: ‘Scott is one of life’s characters. He’s a gentleman, 100 per cent old school, lovely man, just always cheerful.’

Mr Cooper attributes his longevity to ‘not thinking too much about it and my mother’s genes, because she was 104 and she had two sisters who were both over 100, so it’s in the family. My daughter’s going to get to 110!’

Mr Cooper’s daughter Philippa Chicken, who lives near Bridport, said: ‘He’s a friendly old fellow, well liked by everybody. Local pubs have always known him wherever he’s been, but he never has more than a pint. He comes in when the pub opens, and then he’s off out again.’

The New Inn has just re-opened after being shut for eight weeks of refurbishment following floods caused by torrential rain.

About 30 of Mr Cooper’s friends attended the party at The New Inn. They drank Palmers’ beer and sparkling wine, and ate sandwiches, sausage rolls and scones with clotted cream and strawberry jam.

Mr Cooper was born in St Anne’s-on-Sea near Blackpool. The bulk of his career was spent at St Olave’s Prep School in York, where he taught French for 20 years, then was head for nine years.

Among the younger guests was Mike Scott, 70, who also used to be a headmaster, at Castle Court Prep School in Corfe Mullen in Dorset. Mr Scott now lives in Cerne Abbas.

He said: ‘I’ve never been to an event quite like this. I don’t think many people are fit enough to make it to having their 100^th birthday in a pub.

‘But Scott’s a remarkable fellow. He comes here every day. I see him striding out, in a very purposeful way, with his walking stick, and I think if I can be like that when I’m 100, I’ll be chuffed to bits.’

PHOTO CAPTION:

‘100 per cent old school’: Centenarian Scott Cooper celebrates his birthday at the re-opened New Inn in Cerne Abbas, Dorset, with landlord Jeremy Lee.

NOTE TO EDITORS:

For more information, or to arrange interviews, please contact Jonathan Hudston at Watershed PR. Tel: 01308 420 785. Email: jonathan@watershedpr.co.uk

The New Inn is a16th-century former coaching inn located in the heart of Cerne Abbas, one of the prettiest villages in England. Following refurbishment in 2011-2012 by the owners Palmers Brewery, The New Inn has 12 bedrooms decorated and furnished to a very high standard.

Landlord Jeremy Lee is a former Michelin Guide inspector and The Good Pub Guide’s national Landlord of the Year 2012.

The Good Pub Guide also made The New Inn Dorset Dining Pub of the Year 2012.

Palmers: Brewing finest ales since 1794. In 1794, Dorset rope and net makers the Gundry family built a brewery on the banks of the River Brit in Bridport. In the late 19th century, two Palmer brothers – John Cleeves and Robert Henry – bought the operation and its pubs and gave it their names: JC & RH Palmer.

Today, their great grandsons John and Cleeves Palmer work in the company and Palmers Brewery remains among the best of small independent brewers.

The original Old Brewery – famous as the only thatched brewery in Britain – is where the beer is still brewed to traditional methods with the finest ingredients. Palmers’ pubs include some of the best-known and best-loved in the South West in pretty country villages, deep in Hardy Country and on the World Heritage Jurassic Coast.

A brewery tour of Palmers historic brewery buildings allows visitors to see each stage of the brewing process and taste the Palmers five fine draught ales:

Palmers Copper Ale – a delightfully light, refreshingly fruity and hoppy beer (3.7% ABV).

Palmers Best Bitter – a full-drinking, well-balanced beer (4.2% ABV).

Palmers Dorset Gold – a refreshing and thirst-quenching golden premium ale (4.5% ABV).

Palmers 200 – created to celebrate 200 years of brewing, this popular premium ale (5.0% ABV) was described by beer guru Roger Protz as “a finely balanced blend of malt, hops and quenching citric fruitiness.”

Palmers Tally Ho! – a strong, nutty, full strength dark beer (5.5% ABV).

Visit: www.palmersbrewery.com

Follow on Twitter @palmersbrewery Like on Facebook http://www.facebook.com/PalmersBrewery

ENDS

]]> http://watershedpr.co.uk/2013/04/new-inn-cerne-re-opens-with-100th-birthday-party/feed/ 0 http://watershedpr.co.uk/2013/04/good-architecture-boosts-exam-results-at-bryanston-school/ http://watershedpr.co.uk/2013/04/good-architecture-boosts-exam-results-at-bryanston-school/#comments Tue, 02 Apr 2013 12:08:22 +0000 newsroomeditor http://watershedpr.co.uk/?p=3674 BRYANSTON sixth formers heard how architecture can improve exam results when they met one of the architects responsible for the iconic buildings on their own school campus.

Hopkins Architects have designed three buildings in Bryanston’s ambitious building programme. The Sanger Centre for Science and Mathematics opened in 2007. Last summer, work began on the new Music School. In September 2012, phase one of the new Bramall building opened its doors to pupils, providing a new home for Geography, History, Classics and Business Studies.

Thomas Corrie of Hopkins Architects was part of the team who designed and built the London 2012 Velopark. He is currently working on Bryanston’s Music School, which will include a 300-seater concert hall, recording studio suite and a courtyard for recitals.

Since Hopkins designed and built the Sanger Centre, it has been hailed as an architectural, as well as an academic, triumph. Bryanston has experienced a measurable improvement both in terms of uptake in all three science subjects, and in relation to outcome. Last year, each science achieved excellent results with over 50 per cent of pupils scoring A or A*.

Bramall (pictured) is the most recent Hopkins building to have opened at Bryanston School.

Staff and pupils moved in at the start of the current school year in September 2012 and already there are indications that its ‘zoning’ of departments is having a positive impact on pupil-teacher collaboration, by encouraging the sharing of ideas.

Pete Simpson, Bryanston’s Director of Studies, attributes this success to ‘Space for Learning’, the concept underpinning Bryanston’s building programme, implemented to great effect by Hopkins Architects.

With the achievements of the individual at the very heart of the school’s ethos, a key part of the Architects’ brief was to design a series of buildings which would allow teachers and pupils to work together towards the goals of the individual. This requires sufficient practical space for teacher-pupil interaction, through both lessons and correction periods (where pupils review their work on a one-to-one basis with their teachers) and sufficient flexible space to allow for individual learning and one-to-one tutorials.

Pete said: ‘The ethos of how we deliver science teaching is embodied in the very bricks and mortar of the Sanger Centre. The resulting structure is a grand statement of faith in science education.  It is also the product of architects working to reflect the ambitions of those who will use it, those who know all too well the challenges of developing science education.

‘The provision of Space for Learning has been of fundamental importance to Bryanston since the very beginning and, for the school’s founder JG Jeffreys, this was almost certainly one of the attractions of the original Norman Shaw house, whose vast proportions provided ample room for 30 pupils and masters.

‘The success of the Sanger Centre is evident. There has been a marked increase in the number of pupils spending their time in the Science Department, both working on their assignments and talking to staff about their work.

Moreover, more pupils are taking up a science subject at A level than before, while exam performance is strengthening noticeably.’

Thomas Corrie, who also worked on Hopkins’ Kroon Hall at Yale University, returned to Bryanston to present two workshops at a Higher Education Day to students from independent and state schools hoping to pursue a career in architecture.

Explaining to sixth formers the thinking behind the commission to design a music building for Bryanston, he said: ‘The Space for Learning concept extends to the design for the new Music School. Due to open in 2014, the new building will increase the number of practice rooms to 40 and place individual learning at its centre.

‘They have been designed to a high acoustic specification to allow pupils to practice without affecting other musicians and so they can hear their music in the best possible environment.’

Hopkins Architects won the ‘Inspiring Design Award – Best Extension to a Secondary School’ for the Sanger Centre. Sanger also won a RIBA award for the Wessex region, and Bramall recently won first place in the North Dorset Design Awards in the non-domestic category.

PHOTO CAPTION: Thomas Corrie of Hopkins Architects, with students from Bryanston, Blandford, Gillingham, Sturminster Newton and Shaftesbury schools, outside Bryanston’s new Bramall building which he helped design.

NOTES TO EDITORS

For more information, or to arrange interviews, please call Sara Hudston at Watershed PR on 01308 420 785. Email: sara@watershedpr.co.uk

About Space for Learning: The Space for Learning concept supports Bryanston’s academic system, which is anchored by assignment periods and correction periods (one-to-one work review sessions). Staff offices and teaching spaces fit together in such a way that teachers are always available for pupils needing advice and guidance. There are also ‘open areas’ through the building that give pupils the opportunity to speak to their teachers or visiting professionals, whilst providing space for pupils to study independently.  Staff also operate an ‘open door’ policy where they can observe their fellow teachers taking lessons. Thus Space for Learning functions flexibly, both formally and informally. There is always the opportunity for staff and pupils to share ideas and results.

About Bryanston School: Bryanston School is an independent boarding and day school for boys and girls aged 13 to 18, set in a 400-acre site near Blandford in Dorset. Founded in 1928, the school aims above all to develop the all-round talents of individual pupils. A broad, flexible academic and extra-curricular programme is offered and each pupil benefits from considerable one-to-one help and guidance from a personal tutor, subject teachers and housemaster/housemistress. Bryanston aims to combine the best of the new and the old, as befits the school motto et nova et vetera. For more information go to www.bryanston.co.uk

ENDS

 There are two eggs, one laid in two different nests. Swanherds said the eggs were laid some time overnight, between Easter Sunday and this morning (Easter Bank Holiday Monday).

Swanherd Dave Wheeler said that one pair were born at Abbotsbury Swannery in 2004. They’ve stayed true to the old adage that swans mate for life, having nested together for the past four years, meaning this is their fifth consecutive year of laying eggs.

He added: ‘The weather has been so bitterly cold this year that we wondered if the eggs would be a little bit delayed, but the end of March or beginning of April is quite normal for the first eggs to appear.’

Both nests are situated quite close to each other near the rearing pens and feeding area. The eggs can be easily seen by visitors to the tourist attraction, which is open seven days a week.

General Manager of Abbotsbury Swannery, John Houston, said: ‘It’s magical to get a glimpse of the egg under the pen (female swan) so today’s a good day for everybody to visit us.’

Abbotsbury Swannery was established by Benedictine Monks who built a monastery next to Chesil Beach during the 1040s. The monks farmed the swans for lavish banquets. Their legend has it that the hatching of the first cygnets marks the first day of summer.

John Houston added: ‘It’s fitting that the first eggs were laid at Easter time and spotted on 1 April. For us, British Summer Time has come just that little bit closer.’

It’s not yet certain when these eggs will hatch, as the incubation period of 35 days only begins when the last egg in the clutch has been laid. Swanherd Dave Wheeler said: ‘There could be anything up to 12 eggs to be laid in each nest – so we will just have to wait and see.’

NOTES TO EDITORS:

Both Swanherds are available for filming/interviews at Abbotsbury Swannery. Please contact Emily Pykett on 07966 259823 in advance to advise if you need to visit (avoid the busy feeding time at 4pm). For more information contact emilypykett@gmail.com

FAST FACTS:

• The birds are fed wheat up to three times a day while raising their young.
• Swans can live for as long as 20 years.
• A female swan is called a pen.
• A male swan is called a cob. In mute swans you can tell the difference because the cob has a slightly larger ‘berry’ above its beak.
• There is lots to do in Abbotsbury – visitors can also enjoy the amazing Abbotsbury Subtropical Gardens, medieval tithe barn and Abbotsbury Children’s Farm. See www.abbotsbury-tourism.co.uk and follow @dorset_swannery on Twitter

ENDS

The Palmers Brewery Fund is now open for applications and has £10,000 in its first year to distribute within West Dorset.

Local charities and initiatives can apply for cash and awards will be made twice a year. The deadline for applications is 1 May and 1 November.

John Palmer, chairman of Palmers Brewery, said: ‘Palmers is one of the most historic independent family brewers in the UK and we are very proud to be part of the local community in Dorset. The Fund is the latest in a long line of initiatives to support our area.

‘We welcome applications from non-political organisations including sports clubs, youth groups, arts projects, schools, heritage initiatives and wildlife and conservation organisations that are based in the area and benefit life in West Dorset.’

For more information and to download an application form, visit the Fund section of the Palmers Brewery website at www.palmersbrewery.com/fund You can also pick up a form in person from the brewery office in West Bay Road, Bridport.

Palmers have won a national award from the Society of Independent Brewers Association (SIBA) for their community support. In the last three years alone they have given nearly £40,000 to the RNLI, Somerset & Dorset Air Ambulance and the Chesil Trust to support sailing for the young and disadvantaged.

From left, Cleeves Palmer, Sales and Marketing Director, John Palmer, Chairman and Managing Director, and Darren Batten, Head Brewer, launch the Palmers Brewery Fund.

NOTES TO EDITORS:

For more details on this story please contact Sara Hudston at Watershed PR on 01308 420 785, email sara@watershedpr.co.uk

Palmers: Brewing finest ales since 1794. In 1794, Dorset rope and net makers the Gundry family built a brewery on the banks of the River Brit in Bridport. In the late 19th century, two Palmer brothers – John Cleeves and Robert Henry – bought the operation and its pubs and gave it their names: JC
& RH Palmer. Today, their great grandsons John and Cleeves Palmer work in
the company and Palmers Brewery remains among the best of small independent brewers.

The original Old Brewery – famous as the only thatched brewery in Britain – is where the beer is still brewed to traditional methods with the finest ingredients. Palmers’ pubs include some of the best-known and best-loved in the South West in pretty country villages, deep in Hardy Country and on the World Heritage Jurassic Coast.

Visit : www.palmersbrewery.com Follow on Twitter @palmersbrewery and ‘Like’ on Facebook at www.facebook.com/palmersbrewery

ENDS