www.iltsa.co.uk ISSN 1471 - 0471

Stock AuditorThe magazine for the Institute of Licensed Trade Stock Auditors Issue 96 Autumn 2011

Get behind your Institutein the fight to reduce

VAT to 5% for thehospitality industry

M.L.RM.L.R.

At lastAt last ,,the news youhave all beenwaiting for !

Full story on page 6

Have you recently joined,looking for a career change,or an established memberlooking to invest in apromising new member ofstaff ?

If so, do not forget that the Instituteoffer a well established TrainingSeminar that covers all aspects ofLicensed Trade Stock Auditing. Heldtwice a year the next course will beheld in October at Whalley Abbeybetween Blackburn and Clitheroe,Lancashire.

Whilst the course itself cannot createstock auditors in three days, it willgive a good grounding andknowledge base. Comprehensivehandouts throughout the course buildinto a file that will be a point ofreference for years to come.

The full syllabus is available eitherfrom the Secretary or as a PDF filefrom the website www.iltsa.co.uk. Allaspects of licensed trade stocktakingare covered, from basics to quitecomplex topics, reflecting the depthof knowledge that is required bytoday’s stock auditor. For anyonestruggling to grasp a point,workshops are available on a one toone basis if required. For existingstocktakers this seminar will fill inany gaps in your knowledge, givingyou the capacity to develop your ownprofessionalism, increasing thelikelihood of passing the Instituteexamination and gaining professionalstatus.

Although we consider the three daycourse to be extremely good value formoney ILTSA members also benefitfrom a fifty pound discount off the fullcost. There are still one or twoplaces on the October course so donot delay – book today.

ILTSAILTSA

TrainingTraining

CourseCourse

WhalleyWhalley

AbbeyAbbey

11th to 14th

October

This magazine is published by the Institute of Licensed Trade Stock Auditors. Whilst welcoming any contributions, theeditor reserves the right to alter or amend them if necessary.

Any opinions expressed are not necessarily those of the Council and are accepted only on that understanding. No part of this magazine may be reproduced or transmitted without written permission of the publishers.

Printed by :- Pickles Printers, Halifax, West Yorkshire 01422 353239All Subsciptions payable in advance. Published 6 times per year post free Annual Subscription £24.00

© Institute of Licensed Trade Stock Auditors 2011

CONTRIBUTIONSCONTRIBUTIONSMany thanks to the members andothers who have made this issuepossible:- Rita Broadbent, Mark Cooper-Haime,Ivor Deficit, Greyeye Technology, LeChef, Mike Murdoch, Trevor Perrott,Diane Swift and Brett Websdale.Thanks also to Mark Cooper-Haime,Peter Hodgson, Rita Broadbent andSusan Stewart for proof reading thisissue. Anyone wishing to contribute articlesor thoughts please note the deadlinefor the Winter 2011 issue is 11thNovember 2011.

TakingStock

Copies of the2nd editionof ‘TakingStock’ are

now availablefrom the Secretary at a cost

of :-Members

£ 16.00 ( Plus £1.30 p.& p. )Non-Members

£ 19.95 ( Plus £1.30 p.& p. )

Steve BerryF.I.L.S.A.� 01968 670600

President� steveberry@iltsa.co.uk

Trevor PerrottF.I.L.S.A.� 01483 829437

Chairman� trevorperrott@iltsa.co.uk

Ron FosterF.I.L.S.A.� 01793 704186

Treasurer� ronfoster@iltsa.co.uk

Mike MurdochF.I.L.S.A.� 01254 247496

Chair, Exam & Training

� mikemurdoch@iltsa.co.uk

Chris SwiftF.I.L.S.A.� 07768 962354

Marketing, Mag Editor

� chrisswift@iltsa.co.uk

Richard GraftonF.I.L.S.A.� 01305 813225

Accreditation� richardgrafton@iltsa.co.uk

EditorialEditorial

Brett WebsdaleM.I.L.S.A.� 07850 118201

Member Benefits� brettwebsdale@iltsa.co.uk

Diane Swift

� 01422 833003

Secretary� dianeswift@iltsa.co.uk

Mike Farley

It is with immense sadness that Ihave to report the death of formerFellow of the Institute, Mike Farley.He was diagnosed with cancer lastyear.I first met Mike when he was on thesame training course as myself in1987, that friendship was renewedat the many AGM’s that he attendedwith his wife Jennifer. Our thoughts go out to Jenny andhis family at this sad time.

C.F.S.

The long awaited news that we wereto be exempt from MLR regulationscame after a long fight with myriadEmails and letters to and from theGovernment. Even at the eleventhhour there could have been furtherdelay over the thorny issue ofrefunds. To my mind it has neverreally been about the money, morethe principle that we should not beincluded in the regulations.Consequently we were able tonegotiate a much earlier de-scopedate than was first offered. Thanks toall members who took the fight totheir local MP’s – it certainly made adifference.

I would now ask you all to turn yourattention to the ‘thrive on five’campaign as detailed in the last issueof the ‘Stock Auditor’. This is anotherargument that at first seemsgigantean but, judging by the growingsupport, may well be carried through.

Summer is normally a quiet time forthe Institute Office but we seem tohave been much busier in recentweeks with enquiries about trainingcourses, membership or local auditorsearches. Hopefully this means that

the hospitality industry is coming outof recession, wishful thinking perhapsbut what we really need now is agood long Indian Summer.

As well as thanks to all contributorsand proof readers a special thank youto two new proof readers, SusanStewart and Mark Cooper-Haime whoare helping with the thankless task ofhighlighting the gaffes that somehowslip through the net.

Enjoy the read and we will be back inthe New Year.

Holiday time is with us all. The roads get jammed with the slightest thingcausing it. Whether a flat tyre, breakdown or an accident the delays are justunbelievable. This year I have noticed the number of cars being driven at highspeeds with bicycles strapped to the back of them is really quite incredible. Itis a wonder that there are not more accidents.

With the stock markets getting lower and lower each week and therefore yourpensions and investments getting smaller, the one thought that always goesthrough my head is that every thing goes round in circles. It will come back,like house prices have in the past, just this time it will just take a little longerbut I am sure it will all come round again.

The riots in London and other major cities have just been unbelievable. Therehas been much said so I will not start to analyse the whys and the wherefores.What I will say is the fact that very few pubs and wine bars were actuallytargeted. The problems they had was that many had to close their doors andtherefore suffered with no trade during the riots and the ongoing lack of tradewill be a problem. Great if you are trying to maintain your budgets. Tottenhamand Croydon, being the main areas that took the brunt of the action and wasfully covered by the media, will get help from the local authorities with abusiness rate relief which the Government is covering with the £20m HighStreet Support Scheme. What about the businesses that were on the fringe ofthe action and had to close up? From what I have heard many in the otherareas will receive no compensation either in rate relief or rents. In Londonduring the weekend of the 19th -21st August many pubs joined a campaign inoffering a free drink to any serving member of the Fire and Ambulance servicesas a thank you for what they did during the riots. Nice touch!

Have you heard about the new sized branded glass that will hit the trade inNovember this year? It’s size is two thirds of a pint. It is legal as pubs cansell draught beers and ciders in multiples of one third and half pints. Is this notgoing to create more confusion with the staff who still will pour a pint in a 22 or24 fl. oz. glass to the top.

The Government have promised to scrap more than half of all the regulationsthat are affecting shopkeepers and retailers. There is one that they havealready changed with reference to the selling of liqueur-filled chocolateswhich will no longer need an alcohol licence. Sense at last.

Taking Stock BooksGoods Received BooksBar Requisition Books

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OFFICE DETAILS

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AVAILABLE FROM THESECRETARY

F E L L O W S H I PF E L L O W S H I PAny member, with the requiredseven years full membership, canapply for fellowship. Pleasecontact the Secretary for details.Any applications willthen be placed on theagenda for the nextcouncil meeting inNovember.

October 10th Refresher Day

“ 11th Examinations

October 11th Training course

November 11th Council Meeting

3

ViewViewfrom thefrom theChairChairTrevor Perrott F.I.L.S.A.� 01483 829 437� trevorperrott@iltsa.co.uk

Trevor

4

As the support for thiscampaign gains pace nowis the time to make yourvoice felt.

Chris Swift F.I.L.S.A.

First of all thank you to all themembers who have taken up thechallenge of ‘Thrive on five’ andwritten to their local MPs. As wasto be expected the first responseshave not been favourable withvarious reasons given for notapplying the 5% rate. I say that wasas expected in that I am sure thatnone of you thought theGovernment would give in without afight. The truth of the matter is thatwithout some concessions thehospitality industry could well gothe way of our once greatmanufacturing industry.

It was the last Labour Governmentthat reduced the VAT rate to 15% tohelp stimulate the economy in thewake of the banking crisis in 2009.The opposition were quick tocriticise but even that 2.5% cut inVAT did much to aid the recovery.Once again we are asking that theGovernment take bold action as wehead for a double dip recession.Other European countries havebeen quicker off the mark to see thebenefits and have already acted.

Over the past few weeks manyorganisations and celebrities haveadded their voice to the growingcampaign for a reduction in VAT to5%. Paul Nuttall, member of theEuropean Parliament for the NorthWest of England, and deputy leaderof the UKIP party says that he is100% behind the campaign. Hesees a reduction to 5% presentingpubs with a more level playing field.At its most basic it would allowpubs to reduce prices and competewith supermarkets. His supportcomes after he has produced areport on the trade entitled ‘LastOrders – the decline of the GreatBritish Pub’, in which he called fora Royal Commission into theIndustry.

This follows many other industrybodies that have committedthemselves to the fight. Theyinclude such diverse organisationsas the FSB ( Federation of Small

Businesses ), ALMR ( Association ofLicensed Multiple Retailers), theBBPA ( British Bar & PubAssociation) and the BHA ( BritishHospitality Association ). Inaddition the bosses of five largemanaged pubcos have all declaredsupport. Between themJ.D.Wetherspoon, Mitchells &Butler ( M&B ) Spirit, Marstons andGreene King employ over 100,000people in the sector.

French lobbyist and entrepreneurJacques Borel, widely accredited tohave achieved the 5.5% VAT rate forthe hospitality sector in France,confidently predicts that a move to5% VAT would create up to 320,000jobs in the UK hospitality sector.

CAMRA has also puts itsconsiderable weight behind ‘Thriveon Five’. Seen by many as the mostsuccessful consumer group ever itbelieves that a cut to 5% wouldbenefit both pubs and consumers.They also see opportunities foremployment and also a need toencourage tourists into the country.

On this point one of the reasonsgiven for not reducing VAT was thatthe Olympics would be coming toLondon next year and because ofthe demand there would be noappetite for dropping prices. At firstglance why would you want to dropprices with high demand, but wouldthat demand be higher with evenmore tourists encouraged to visit oreven extend their stay.

When we first contacted thegovernment with regard to the MLRregulations they were emphatic thatwe had to be registered – the restas they say is history. This againwas never going to be a shortcampaign, but if we all present theargument to our local MP’s whoknows what we may achieve. Onething is certain – we will notachieve anything by doing nothing.

Keep up the pressure !

5

�Ivor DeficitIvor Deficitasksasks

Why ohWhy ohWhy ohWhy ohWhy…Why…??

� Do people insist onsaying“Are you finished yet?” or“How’s it looking?” If I was finishedI’d be in your face waving a bit ofpaper and asking for my fee, if itwasn’t looking good I’d be checkingstuff or asking questions wouldn’t I?

� Is Peroni so expensive? It’sjust a fizzy 5.2% Lager. I know theduty is high but the greedy pubcoprice is £186.00 for an eleven gallonkeg. 100 years ago you could buy ahouse for that.

� Can’t people put things in alogical order on invoices? Pleasecan we put the draught beers in onebit, then the bottled, then minerals,followed by wines and spirits. Thiswould seem quite easy compared todoing a heart transplant. If we cando complicated things, why is thesimple stuff so hard?

� Don’t the companies who ownpubs understand that if you keepputting the rent up then licenseeswill leave and then you’ll have toput someone in who won’t run thepub as well and who will only pay£1 a week?

� Do people not realise thatkeeping a place clean and tidy isbetter than spending money onadvertising? Peoples’ minds aremade up in the first 20 secondsafter they walk through the door, sono matter how great your websiteis, if the toilets pong then you’vejust blown it.

� Are supermarkets so good atputting brewers under pressure toobtain better prices? Can’t the on-trade get together to the sameeffect?

�Can some clients keep all theirpaperwork in a nice neat file andothers can’t?

� Don’t most of the people wehave to deal with understand thatit’s much better to under-promiseand over-deliver than vice versa?

� Does the lady who rang upyesterday think that I have no otherclients to deal with except her andcan’t grasp that she is a newcustomer and I’ll get to her asap,but the jobs I have booked alreadywith long-standing clients will takeprecedence, especially as she isquibbling over the fee?

� Are Cheese and Onion crispsnot in a green packet? Blue is forSalt and Vinegar surely?

� Does the ink cartridge on myprinter run out just as I’ve startedprinting a long report, and surelysomeone can invent a cartridge thatyou can install without getting inkyfingers?

� Don’t area managersunderstand that the 1st of the monthis NOT a good day to organise achange?

� Do some breweries now printdelivery notes on teeny tiny bits ofshiny toilet paper?

� Can’t we go back to havingreturnable bottles and propercrates, like they do in lots of othercountries – surely it’s the mostenvironmentally friendly way, and alot better than those stupid plasticpacks?

� Does it always rain when Ivisit clients who don’t have a carpark and there’s a long walk to thepremises?

� When I wear a tie to work,does it always drop into themayonnaise as I’m counting thefood?

And finally - why didn’t I listen to mymum and get a proper job?

6

MLRMLRWhy HMRC cannotretrospectively de-scopeStock takers from the MoneyLaundering Regulations 2007.

The law generally does not allow forretrospective legislation. Otherwisepeople could be retrospectivelycommitting offences when at the timethey acted they were doing solawfully.

In the same way HMRC cannotretrospectively de-scope stock takersfrom the Money LaunderingRegulations 2007. Stocktakers aresubject to the Regulations until theyare removed from the HMRC register.

Why HMRC will not providerefunds

1.The lawThere is no provision in theRegulations for refunds. The annualrenewal fee is not a licence to tradefor twelve months. Its purpose is tocover the cost of HMRC carrying outtheir role as supervisors. These costsinclude registering new businesses,carrying out visits to premises, andproducing guidance and informationfor businesses.

2. Fairness + ProportionalityHMRC is obliged to fund all itssupervisory activity from fees. Wemust act in a way that is fair to all feepayers.

ILTSA have asked for the earliestpossible date for de-regulation andthe provision of relatively smallrefunds would substantially delay thatdate as well as making de-registration much more complicated

Why Stocktakers need tocontact ILTSA if they wish tode-register.Stocktakers need to contact ILTSA ifthey fall within the exemption andwish to de-register, quoting their MLRnumber and / or postcode. This willallow ILTSA to compile a list ofaffected members which we will send

to HMRC by Friday 30th September.On receipt of the list HMRC willurgently send an application to de-register to each of these members.

Why Stocktakers need to de-register with HMRC.

Stock takers need to de-register withHMRC because although the activityof stocktaking will be out of scope ofthe Money Laundering Regulations2007 from Saturday 1st October, stocktakers who offer other accountancyservices, such as book keeping, willnot be able to de-register. They needto retain their registration and tocontinue to comply with the MoneyLaundering Regulations 2007. Theonus is on stock takers who do notoffer other services to apply forderegistration. They will remainsupervised by HMRC until they havede-registered with us.

Please note if you do not de-registerwith HMRC you will continue toreceive your annual renewal feeletter and other correspondence fromHMRC. You will also need to continueto do identification checks and keeprecords etc.

Why stock takers should stillconsider sending SuspiciousActivity Reports to theSerious Organised CrimeAgency.

Stock takers should still considersending Suspicious Activity Reports(SARs) to the Serious OrganisedCrime Agency (SOCA). Although youwill no longer be obliged to submitSARs the fact that you have reportedyour suspicions will give you someprotection against any allegation thatyou have been involved in moneylaundering.

What will HMRC do once youhave de-registered?

HMRC will send you a letter toconfirm that your MLR registrationhas been cancelled.

A date that many of you havebeen waiting for

1st October 2011the day that Stocktakers aretaken out of the scope ofMLR Regulations.

� What this means is thatfrom that date there is nolonger a legal requirement tobe registered.

� However members whooffer bookkeeping serviceswill still have to retain theirregistration as anaccountancy service provider( ASP ).

� It is important that youcomplete the de-registrationprocess.

HMRC have issued the followingguidelines which hopefully willanswer all your questions, ifhowever there is anything that isnot covered may I suggest thatyou contact me and I will attemptto answer your queries or forwardthem to HMRC.

PublicPublicLiabilityLiabilityInsuranceInsurance

Brett Websdale M.I.L.S.A.Brett Websdale M.I.L.S.A.

7

I have been asked by the Council toinvestigate the minefield ofinsurance for stocktakers because afew members have been asked toprovide evidence that they havepublic liability cover.

I first of all looked at getting amembers exclusive cover but after afew phone calls to various brokersrealised it is such an individuallybased “product” that this was a nonstarter.

The questions they were askingwere:-

�Address of business�Age�Experience – How long in the

trade!�Revenue�Any losses or claims.

All policies will have a minimum of£1 million indemnity cover with a£100 excess. I am afraid that theydon’t start any lower to get a betterpremium.

The Brokers I contacted were allsupplied by members of the Institute.

Keith Taylor Ltd – Selby - 01757 703672

Best Ford – Newcastle – 0191 2628872

CCG – Manchester – 0161 4800050

Bishop Skinner – Newcastle – 0191 2328682

Prices varied based on my detailsfrom £50 - £ 70 including insurancetax.

I also asked the above Brokers toquote for Public Liability andequipment (tools) on a TradesmanPolicy. Tools valued between £2500 -£5000.

Prices varied again based on mydetails from £113 - £121 includinginsurance tax.

EXPRESSIONS OFINTEREST

The fee for the past two years hasbeen £85.00 per car.

What we hope to do is get a betterdeal from the AA by renewing themembership in bulk. To be able toachieve this we are looking for anidea of how many Members and non-members wish to renew or wish tojoin. The aim is to be able to,hopefully, reduce the fee by about £10- £15 per car. The more people whorenew or join the better deal we hopeto achieve.

Could all Members wishing to renewor join for the following year pleaseemail or phone Brett Websdale by theend of September with the number ofcars they wish to have covered. Thiswill not be set in stone and if youchange your mind this will not be aproblem.

Contact details are:

� brettwebsdale@hotmail.com

� 07850118201

We will have confirmation of therenewal price in the October Bulletinsent out by the ILTSA Office alongwith a booking form. Any Memberwho does not have email Brett willcontact via mail to confirm therenewal price.

Remember that non members of theInstitute can join, so get friends andfamily on board to increase thenumbers. Also remember it is the carthat is registered, not the person.

If anybody has any queries, pleasedon’t hesitate to contact Brett via thedetails above.

Turn to the back page for details ofexactly what is covered in the feethat you pay - still incredible value.

8

Screw top wines have been aroundsince the early seventies. It is thegeneral public’s perception and theconsumers reluctance to accept,without any knowledge, these winesas anything but “cheap”, that is thehardest barrier to overcome . Thedebate rages in wine circles as to thepros and cons of this type ofenclosure.

To put this into perspective, theStelvin industry would claim that upto 10% of all wines are corked. ThePlastic Cork industry puts this figureat 5% - 7% and even the Corkindustry itself admits to 3% - 5% of allbottles are corked. At best if youbought 24 bottles of wine you couldexpect between 1 and 2 bottles to becorked, depending on who’s figuresyou take. So what is corked wineand do we have to put up with it?

Corked wine is not when there arepieces of the cork floating in a glass,that is a sign of a poor wine waiter orblunt corkscrew. Corked wine is thedirect result of a problem within thecork making process. A long processwhich takes the natural bark of thecork tree, harvested every nine years,turning this into usable corks forstoppering wine bottles.

A chemical element known as 2,4,6,TRICHLORANISOLE or TCA for short,may be present in the growing tree,or be present in badly stored rawcork before being processed.Occasionally a reaction can occur

with the chlorine used to “cure” thebark and TCA can creep in. Theresult is a very distinctive nose on thewine; I liken this to a very wellmatured horse manure, seasonedwith a little damp, musty mushrooms,which once smelt you will neverforget or want to drink the wine. Butcorked wine can be in various guises,from this, the most obvious, to a verygently “contaminated” corked taintthat subdues the fresh fruitiness inthe wine and the consumers reactionis not to buy another bottle of thatparticular wine.

The wine industry have bottled underStelvin for more than twenty years.Some trials with Penfolds Bin 2 ShirazMataro back in the mid 1990’s askedconsumers for their reactions andcomments. Bin 2 went back underdriven cork, the results were obvious.It took till 2001, when a group of NewZealand wineries led the way withthe New Zealand Screwcap wineSeal Initiative. Amongst those earlywineries to put their Sauvignon Blancunder Stelvin was Villa Maria Estate.

Villa Maria announced that theirwinery, possibly the world’s first largescale winery, will bottle all winesacross all prices under Stelvin fromthe 2005 vintage onwards. Thisincludes Esk Valley & Vidal wines.George Fistonich, owner and MD,pictured to the left has announced hiswinery a Cork free Zone

The future looks very bright with alarge chunk of New Zealand wineriesputting not only their white wines butalso premium red wines underStelvin, along with several Australian,Chilean, and Californian wineries.Notably the Rieslings of JeffreyGrosset, in the Clare valley, his PolishHills Riesling retails around £17.00bottle. Long gone are the days of a“Cheap” screwtop wine.

With the reputable wineries ofRandall Grahm, in California, GeorgeDuboeuf in Beaujolais, DomaineLaroche in Chablis, Torres in Chileand the great Cloudy Bay going underStelvin (from the 2005 vintage, it hasalready had the 2003/2004 available

THE DEBATEGOES ON,SCREWTOP(STELVIN)Versus CORKCLOSURES

Mike Murdoch F.I.L.S.A.

9

direct from the winery under Stelvin),the wine world has to take note.

So what is so special about thisclosure. The Screwcap is formedfrom an aluminium alloy outer, with aliner of expanded polyethylenecovered with a tin foil and PVDC film.The physical seal is created throughvery firm compression, as much as 20kilos of pressure are used, of the lineragainst the top portion of the bottle.The seal is further secured as the“skirt” of the capsule is formed onthe bottle’s thread. This is tamperproof and a perfect seal, so bottlescan be stored or transported upsidedown without leakage. Bottles caneven be cellared upright as there isno leakage of gas or absorption ofoxygen to allow wines to deteriorate.

Is there a future for corks used tostopper wines ? The cork industry,under the umbrella of Amorin, hastaken great strides over the last 4/5years to eliminate TCA completely.From a huge audit of all the corkproducers to identify the problemsto a revolutionary new process,ROSA, a steam distillation treatmentwhich has so far shown to removearound 77% of releasable TCA. Sothere will always be a market forcorks.

The likes of revered wines fromtraditional producers and traditionalareas will, I am sure still like theromance of the cork. Producers likethe Domaine de La Romanee Conti,Chateaux like Mouton Rothschild,Latour, Lafite and Margaux will stillwant to bottle under driven cork.Such is the pull and allure of asommelier drawing a cork slowly,checking the wines condition anddecanting these splendid examples oftheir kind. I suspect that the romanceof a twist of the cap - the click ofquality - as it has been called, will notbe the same for the sommelier.

The world is full of changes andsometimes people are opposed to achange for change sake, but at VillaMaria, there was a risk to turn toStelvin, but also a bigger risk to donothing. Embrace the Stelvin

enclosure at all price points and youwill be satisfied that the last bottle inthe case will be just as good as thefirst. Remember a cork is a naturalproduct and can do a great job, but itis subject to faults, creases or splitswhich may let air into the winecausing oxidation, another commonfault.

With so many of our wine writers forthe argument, like Tim Aitkin MW,James Halliday, Hugh Johnson (he ofthe pocket book fame), and ChrisLosch to name but a few, it cannot bemany more years before the majorityof our wines are under Stelvin, likeour spirits.

For it was the Spirit industry back in1926, White Horse Distillers to beprecise, that were the first toembrace this innovation whichresulted in a doubling of sales withinsix months.

I leave you with the words of BobCampbell MW, and a New Zealandwine writer, who said to 190 black tieclad guests at a dinner, “Just imaginethe response, if the whole industryhad been using screwtops forgenerations and some bright sparkpopped up to tell us there was thisgreat new thing called cork. Ofcourse it means that about 10% ofwine will be tainted, there will beduller fruit flavours, musty odourproblems and variation in wines asthey age. But hey, it makes a greatsound when you pull it out of abottle!”

When I talk to wine groups about theclosures, the first response I get isthat it is fine for me to buy and drink,but I would not take a Stelvin bottle toa dinner party or a friends house,they might think I had bought thecheapest bottle. Not so anymore,and we as consumers do not have toput up with corked wines. So go andtry these wines, you will be tastingwhat the winemaker put into thebottle, nothing more and nothing less.

(Stelvin Screwcap is the registeredtrademark of Pea-Perchiney, based inFrance but with factories around theglobe.)

Acceptable at a dinnerparty - or not ?

10

Whilst Champagne is synonymouswith the great sparkling wine of theregion its history goes back muchfurther, almost two thousand years.

With a richness of history and yetmuch a sense of belonging andpurpose the Champenoise are proudof their past. If you are coming alongto the AGM in 2013 to celebrate theInstitute’s 60th anniversary you mightlike to extend your visit at one end ofthe official celebrations and if sothere are some must see sights.

Here is a hint of what the region hasto offer:

REIMS CATHEDERAL

In the centre of Reims this is asurvivor of many historic events.From two terrible fires, to bombing ofthe city in the first and second worldwars. A total of 400 shells hit thebuilding. This remarkable Cathedralhas hosted the coronation of 33French Kings.

The current building sits on a site of aformer Christian Church from the 5thCentury. In the year 498AD, ClovisKing of the Franks was baptized onthis site by the bishop of Reims, thisimportant event made Reims thechosen city for crowning FrenchKings.

The building work took over 65 yearsto complete and was started in 1211.

If you are feeling energetic walk the249 steps of the Notre Dame of ReimsTower and admire the view butwhatever you do you must be in theCathedral when the clock strikes thehour. Look out for the elaborate timepiece hammering out the chimes.

Whilst there take time to visit theshrine to Joan of Arc, whose story isvery poignant.

TAU PALACE

Adjoining the Cathedral the palace isa museum which houses fabuloustreasures including Charlemagne’stalisman from the 9th century andSaint Remi’s chalice from the 12thcentury. Also the Holy Flask or SainteAmpoule which contains the holy oilused to anoint the Kings during thecoronation ceremony

CHAMPAGNE HOUSES

There is a network of over 120kilometres of wine cellars andCrayeres under the city, like somegiant Swiss Cheese. The Crayeres are old Gallo-Romanlimestone mines and are nationalmonuments with special protectedstatus. We hope to go down one ofthese on our visit. All are owned andmaintained by various ChampagneHouses.

During the Great War the City’sinhabitants took shelter in theChampagne cellars. Schools andhospitals were set up and a sort ofunderground life flourished. Concertswere given and even an opera wasperformed. The House of Pommerystill houses works of art and hosts anunderground concert once a year.

THE SURRENDER MUSEUM

The final act of world war two tookplace in Reims. Eisenhower’sGeneral Staff took the unconditionalsurrender of the German GeneralAlfred Jodl. The museum has beenkept as it was on 7th May 1945. Wellworth a visit.

The otherThe otherside of theside of theChampagneChampagneRegion ...Region ...

Mike Murdoch F.I.L.S.A.Mike Murdoch F.I.L.S.A.

11

MUSEUM of FINE ARTS

Located in Saint-Denis Abbey, datingfrom the 18th Century. Works indisplay included those of Gaugin andMatisse along with Delacroix, Monet,Renoir and Pissarro.

THE LIGHTHOUSE atVERZANAY

Possibly on our list to visit. This is theonly inland lighthouse and is 15kilometres from Reims and is now awine museum. Surrounded by a seaof vines its history belies the fact thatit was a beacon of light to guide shipsinto the once bustling port that haslong gone.

THE AUTOMOBILE MUSEUMand AIR BASE

This is a reminder that Reims is acradle for French civil and militaryaeronauts. There are over 200vehicles from 1908 to present day andsome aircraft.

THE TOWN HALL

Well worth a visit as it has aremarkable Renaissance façade.Built between 1627 and 1636 but notcompleted until the 19th Century.

THE PALACE ROYAL

Often referred to as the Royal Squarework on this began in 1757 in honourof King Louis XV.

PARKS & OPEN SPACES

There are many Parks in Reims, likeLondon, that are worthy of a visit.The Parc de la Patte-d’Oie is the mostbeautiful with striking water features.The Parc de Champagne formerlyParc Pommery is a vast open calmpark that often houses open airconcerts.

Then, there is the Pierre-SchneiterHorticultural Garden which is a moreformal French and English stylegarden. This garden has numerousrare tree species including thestrange Fau Beech tree with itstwisted branches looks likesomething out of a Harry Potter book.

So should you decide to spend sometime in this fascinating City there issomething for everybody and afteryou have been, seen and done whatyou want you can always relax atnumerous bars and restaurants andenjoy a “coup de Champagne”. ( a100ml small glass of pure hedonism)Relax and take in the atmosphere youdeserve the best.

60thAGMChampagneRegion,France15th to 18th March2013

12

leleche

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VegetableVegetableEnchiladasEnchiladas

Ingredients:-

2 tablespoons refined coconut orsafflower oil, plus more for frying 1 red pepper1 yellow or green pepper1 red onion all cut into 1.25 cm dice -2 garlic cloves, finely chopped

750ml enchilada sauce, home madeor canned175g fresh corn kernels from twomedium ears, cooked, or frozen corn,thawed1 (60g) can sliced olives, drained1 teaspoon of fine sea salt1/2 teaspoon ground cumin1/2 teaspoon ground coriander 12 (17.5cm) corn tortillas115g vegan cheddar cheese2 spring onions, thinly sliced

PREHEAT OVEN TO 180 Degrees -GAS 4

Heat two tablespoons of the oil in a25-30cm frying pan over medium heat.Add peppers and cook, stirringoccasionally, for five minutes. Addthe garlic, reduce the heat to low andcook, stirring occasionally, until allthe vegetables are very tender (about10 minutes). Transfer the vegetablesto a large bowl and stir in 120ml ofthe enchilada sauce, the corn, olives,salt, cumin and coriander.

Warm the remaining enchilada saucein a small sauce pan. Then transferthe sauce to a round cake pan.

Working one tortilla at a time, usetongs to dip the tortilla into the warmenchilada sauce, dipping to softenthe tortilla and coat both sides.Transfer the tortilla to a plate andspoon about four tablespoons of thevegetable mixture down the centre ofthe tortilla. Roll the tortilla into a tightcylinder, enclosing the filling.Transfer the filled tortilla to a bakingpan, seam side down. Repeat withthe remaining tortillas, making tworows of six enchiladas in the bakingpan. Pour the left over dipping sauceover the enchiladas and cover evenly.Sprinkle the cheese over the sauce.Bake for 20 minutes, or until the tip ofa knife inserted into the centre of anenchilada comes out piping hot,sprinkle with spring onions and serve.

And Finally Enjoy

Member’sMember’sBrochureBrochureIncluded with this edition of the‘Stock Auditor’ is the 2011 / 12members brochure.

This is mailed out to prospectiveclients and is made available on theinternet. Once proofed thepublication lasts for twelve months inprinted form but the internet versioncan be changed quarterly.

13

MAY – Elderflowers, Outdoorrhubarb, Asparagus, Broad beans,Beetroot, Peas, Radishes, Wildrocket, Watercress

JUNE – Blackcurrants, Cherries,Gooseberries, Elderflowers,Loganberries, Redcurrants,Outdoor rhubarb, Asparagus,Broccoli, Broad beans, Beetroot,Carrots, Peas, Cucumber,Radishes, Turnips

JULY – Blackcurrants,Blueberries, Cherries,Gooseberries, Raspberries,Redcurrants, Outdoorrhubarb, Strawberries,Carrots, Globe artichokes,Beans (broad, French,runner), Courgettes,Cucumber, Fennel, Shallots,Sweetcorn, Tomatoes

AUGUST – Apples,Blackberries, Blackcurrants,Blueberries, Pears, Plums,Raspberries, Redcurrants,Strawberries, Aubergines,Beans (broad, French,runner), Broccoli, Carrots,Courgettes, Fennel, Leeks,Wild mushrooms, Pumpkins,Squash, Sweetcorn,Tomatoes

SEPTEMBER – Apples,Blackberries, Blackcurrants,Damsons, Plums, Raspberries,Aubergines, French beans, Runnerbeans, Broccoli, Carrots,Courgettes, Kale, Wildmushrooms, Sweetcorn, Tomatoes

OCTOBER – Apples, Pears, Crabapples, Damsons, Quinces,Jersusalem artichokes, Broccoli,Brussels sprouts, Celeriac,Chicory, Kale, Parsnips, Pumpkin,Squash, Swede

NOVEMBER – Apples, Pears,Quinces, Sloes, Brussels sprouts,Celeriac, Celery, Cauliflower, Wildmushrooms, Parsnips, Pumpkin,Swede, Turnips

DECEMBER – Apples, Pears,Jerusalem artichokes, Cabbages,Celeriac, Celery, Parsnips,Pumpkin, Swede, Turnips

JANUARY – Forced rhubarb,Celeriac, Parsnips, Purplesprouting broccoli, Kale, Leeks,Swede

FEBRUARY - Forced rhubarb,Celeriac, Parsnips, Purplesprouting broccoli, Kale, Leeks,Swede, Cabbages, Carrots

MARCH - Forced rhubarb, Purplesprouting broccoli, Leeks, Springonions, Radishes

APRIL - Outdoor rhubarb,Asparagus, Beetroot, Cabbages,New potatoes, Spring greens,Morel mushrooms, Watercress

SeasonalSeasonalFruit &Fruit &

VegetablesVegetables

A guide to

when popular

fruit &

vegetables are

in season

14

I am about to enter my 21st year inthe licensed trade – I am also dueto celebrate my 40th birthday nextApril. I’d like to get that over withas I am sure the build up ofsarcastic jibes will fall away oncethat unwanted target is met! I havebeen married for 14 years and havea daughter, Ruth and a son,Joseph. I have been studying for a‘Criminology and PsychologyHonours’ degree with the OU, forwhat seems to have been forever,and am now two thirds of the way,having recently passed the latestmodule.

At age 19 I left the employment ofBarclays Bank in South Croydon toseek my fortune in sunny Torquay –where I managed to get a job glasscollecting in the local nightclub!After six enjoyable but hecticmonths, I moved to Chaplins, whichat the time was the flagship forPeninsula Inns Ltd, their officeswere above the pub, but some staffseemed to enjoy spending moretime in the pub than in the officesand hey, I liked their style anddecided that was the direction Ishould pursue. Well, it took me 18months to ‘push’ my way in but Ilanded the job of warehousemanager in 1994. The Chairman andfounder of Peninsula Inns wasBarry Fryer – now sadly deceased –who was to have a huge influenceon me over the next 14 yearsencouraging me to train as astocktaker and putting me throughthe Institute training course in 1998.I passed the exam in 1999 alongwith a Psychology ‘A’ level and thebirth of my first child.

I enjoyed five years as a full timecompany stocktaker until my rolewas split into an areamanager/stocktaker. I leftPeninsula late in 2007, a year afterBarry Fryer sold the company andenjoyed a frantic year with TheChapman Hotel Group as areamanager covering a huge area. Thedriving and distances unfortunatelygot the better of me – if Peninsula

was a gradual learning curve thenChapmans was certainly a steepone. I flirted with the idea of startinga stocktaking business but I felt thatI still needed a little moreexperience and decided to spend abit of time in a BDM role for themuch berated ‘pub company’ andtook up a position with CountyEstate. Unfortunately the rumourswere true and the bad pressdeserved! Some of the BDM’s andROM’s did indeed have the bestinterest of the tenants and lesseesat heart but the people with thepower at and near the top had onlyone interest. A great shame as theprincipal of a long term free of tielease for serious mindedentrepreneurs was a good one butquite often there was little patiencein finding the right people for theright outlets and analysing businessplans – rather grab anyone and gettheir money. I stuck it out for a yearand decided enough was enoughand started, from scratch, StockSouthWest.

Halfway through year two andthings are developing nicely. Hadquite a bit of good fortune but I trulybelieve the reason for that goodfortune lies in my experience, asdescribed above, that lovely word‘networking’, but mainly throughcarving out a good reputation formyself over the past 20 years andhaving a real understanding of thenitty gritty of the licensed trade –good and bad – but hey, still plentyto learn. I have an active websitewhich brings business trickling in.However, the main source ofcompletely new business - ie notthrough previous contacts - hascome through regular, earlymorning flyer drops throughoutsouth Devon. I offer a thorough andcomplete onsite service withbespoke reporting using my ownunique constantly evolving reportset up – I am hoping to go throughthe accreditation scheme with thecouncil to have it, and myself,evaluated

Nice toNice toMeetMeetYou !You !

Mark Cooper-HaimeF.I.L.S.A.

�The examiners are trying toascertain whether you are competentat your chosen profession – giveshort concise answers rather thanwaffle.

This is followed by a hydrometerdemonstration, although ILTSA Policyis that all qualified stock auditorsshould carry hydrometers as part oftheir kit, many examinees may nothave used them prior to theexamination. Examinees will beasked to carry out a hydrometercheck as part of the practicalexamination. For borderline casesthe five points awarded for thisexercise may just mean thedifference between pass or failure.

Now that we have allowed computersto be used for the practicalexamination the list of products andthe opening stocks are posted out todelegates the week before theexamination to enable them to set uptheir files as they do for any newclient. Details of purchases are givento entrants on the day.

Just one final point, the two lecturersinvolved on the refresher day, the twoinvigilators on the actual examinationand the six examiners all set out toget you through the examination – butyou have to do your bit, be competentand as far as possible treat theexamination as you would a client.We get no satisfactionfrom failing entrants butwe will not reduce ourstandards – we do notpass people for merelyturning up on the day.

15

During September I will be giving ashort presentation to AdmiralTaverns, down at St Austellbrewery in Cornwall, on thenecessities of stocktaking - I hopeto gain some business both in theshort and long term through theirBDM recommendations down in theSouth West . I have beenimpressed with recent positivepress regarding Admiral and aftermeeting with their Director for theSouth, Christine Oxford (wasKerwood), it seems that they wishto actively encourage (possiblyinsist in the future) that theirtenants engage the services of astocktaker. A chance to gainbusiness from the much malignedpub company, but most importantlya pub company that wishes to moveon from the bad press of the lastfew years, or so I have been led tobelieve – we shall see.........

I am considering doing somethingsimilar with the other pubcompanies - would any otherindependent sole tradingstocktakers be interested in formingsome sort of network with looseboundaries on a mutualrecommendation basis – somethingor nothing really, one for the future?

Just a thought...............I know thechain Bargain Booze is not a newone but PLEEEEEEEASE – Hands upif you know of a local authority thatwould happily allow ‘The Dog &Duck’ to change its name toBargain Booze, the on-trade arm ofthe successful franchise – I askyou!

I have a dream, that my manyclients will not be judged on thecontent of their cellars or thelocation of their price lists orwhether or not they offer wine bythe 125ml glass, but on their abilityand knowhow to run a successfullicensed trade business withoutfear of demonization or shame orinterfering local authorityrepresentatives carrying rolls of redtape – I have a dream.....

The Refresher Day, immediately priorto the Examinations, has now becomefirmly established in the ILTSA diary.What then should you expect ? Whatit will not do is teach you how to be astocktaker – it is not designed forthat. What it will do is get you in theright frame of mind to tackle yourexaminations.

What the Refresher Day sets out todo, and does it very well, is to get thedelegate into examination mode. Westart with ten questions, some, noneor indeed all may feature the nextday. What is important is that eachquestion is attempted in the sametime scale that the exam allows – tenminutes. Once the delegates haveattempted an answer the groupworks through the question, pickingup some indicators as to what theexaminers are looking for. For manydelegates the last time they had to sitan exam may have been many yearspreviously and there is a definitetechnique to attempting anyexamination.

�Show all workings so that theexaminers can follow how you got toyour answer – if you make a sillymistake you may still pick up valuablepoints.

�Before attempting any answersread through the whole paper andpick out the questions you feel youcan answer quickly and accurately.Only when you are comfortable withthe paper will the timing start – usethat time, in excess of the three hoursallowed, to your advantage.

�The pass rate is 75%, so eachand every question needs an answerthat merits at least three quarters ofthe possible marks available.

�At risk of stating the obvious,answer the question that is askedand not what you think is beingasked. Again it pays to read thequestions carefully before starting.

The Refresher DayThe Refresher DayMonday 10th October

STOCKAUDITOR16

www.iltsa.co.uk

Residential Training SeminarsOctober 2011

Training courses held in April andOctober - Full details on

www.iltsa.co.uk

For further details on all aspects of the Institutecontact the Secretary, Diane Swift

on 01422 833003Always look for the letters F.I.L.S.A. & M.I.L.S.A. Tel:- 01684 878042

The Institute has successfullyoperated Fleetwide 3 with the AAfor many years. The Fleetwidecover we have is as follows:

Roadside

This is the minimum level ofbreakdown cover and providesroadside assistance throughoutthe UK, 24 hours a day, 365 days ofthe year. Their aim is to fix yourvehicle, but if they are unable todo this within a reasonable timethey will provide a local tow to thenearest suitable repairer.

Home Start

Provides assistance in situationswhere the covered vehicle isimmobilised at or near home. Theiraim is to fix your vehicle, but ifthey are unable to do this within areasonable time they will providea local tow to the nearest suitablerepairer.

Relay

Relay is normally an optional extrato roadside assistance but is

covered by our plan. Relay isavailable if they are unable to fixyour vehicle at the roadside orarrange a prompt local repair.This means you can choose to betaken home, to your destination oranywhere else on the UKmainland, regardless of how farthis may be. Relay is onlyavailable more than ¼ mile fromthe vehicle’s registered address.

Relay Plus

If the AA cannot arrange a promptlocal repair, Relay Plus providesalternative travel options. Choosefrom a replacement car for twodays, public transport costs orovernight accommodation. RelayPlus is only available more than ¼mile from the vehicle’s registeredaddress.

Renewal

We are hoping to negotiate abetter price and this will beconfirmed nearer the renewaltime. The previous price of £85.00offers a tremendous saving onnormal prices. At the moment the

ILTSA AUTOMOBILE ILTSA AUTOMOBILE ASSOCIATION RENEWALASSOCIATION RENEWAL

AA are doing an “IntroductoryOffer” for the same cover. Withon-line discounts this still worksout at £141.40. The saving on heAA scheme is well on the way topaying your ILTSA subscriptions.

If we can get enough vehicles onthe scheme we are hoping toshave another £ 10 - £15 off lastyears price.

Cover starts on 1st December 2011

Brett Websdale M.I.L.S.A.4 Fellside Close

Darras Hall, PontelandNewcastle upon Tyne

NE20 9LP

� 07850118201

� brettwebsdale@hotmail.com

PLEASE NOTE THAT IT IS THECAR THAT IS COVERED AND NOT

THE DRIVER. IT IS VITAL THATCHANGES TO YOUR

REGISTRATION NUMBER ARENOTIFIED TO BRETT