STAFF and customers at Moulton’s two-time regional pub of the year are celebrating a decade in CAMRA's Good Beer Guide.
The Lion in Main Street, Moulton, took North Cheshire’s top pub prize in 2015 and 2021, thanks to licensees Andy and Doll Jones’ well-kept cask conditioned beers, real ciders, excellent pizza, monumental cheeseboards, and welcoming community vibes.
But inclusion in the Good Beer Guide depends on a whole range of factors, not least beer quality, assessed over the year by local CAMRA members.
Judges also take into account community engagement, accessibility, and the facilities on offer, among a host of other things.
Only around one in ten of eligible pubs in North Cheshire are included each year, so appearing just once is quite a thing in itself.
But to be featured 10 years in a row is ‘an outstanding achievement’, said Chris Lawton from North Cheshire CAMRA, who added: “And in this case, thoroughly deserved.”
He added “The Lion is a real community local and very friendly.
"If you go in more than once or twice, you’ll soon get to know a lot of the regular faces.
“And they really do things properly at the Lion. It's how a pub should be.
“About one in 10 pubs serving real ale in our area make it into the Good Beer Guide each year, so to make it in 10 years in a row really takes some doing.”
Landlord, Andy Jones, said it would be 'very hard to say' which he and Doll are more proud of - his two CAMRA pub of the year awards, or his decade in the Good Beer Guide.
"But if I was pushed, I'd have to say our ten years on the bounce in the Guide," he said.
"The local real ale contingent are really loyal and do everything they can to support us.
"In turn, that means we can do everything we can to support local brewers, like Mobberley, Merlin, and Hush Brewing."
Asked what's his secret to serving a great pint of real ale, Andy said: "Well, you can't rush it. It's ready when it's ready.
"You've also got to make sure its visible to customers because real ale doesn't have much of a shelf life once its open.
"Turnover is key, and you've got to taste it every day to see how it's getting on.
"It's a tough job, but someone's got to do it."
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