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HOSPITALITY SMALL ACTS OF KINDNESS

 

We might not know what’s around the corner, but what we can be certain of is that the small things make big a difference.

That’s why we’re inviting you to nominate someone in the hospitality sector who has gone out of their way to make you smile. Whether they’re a friend, colleague or boss, we’d love to know what they’ve done and why it made all the difference to you.

We’ll be pledging 50 cases of Small Beer to reach winning nominations over the next few months to celebrate the many Small Acts of Kindness. This isn’t about beer, this is about people.

This is about you. At the end of the day, the No.1 currency in hospitality is people. Without your amazing teams behind them, our favourite places are just empty rooms. Help us raise a toast to the everyday unsung heroes...nothing says ‘thank you’ quite like beer!

 

Thank you!

A FEW OF OUR FAVOURITE NOMINATIONS SO FAR…

“Sunny has been creating video content for the CODE Instagram and YouTube channels during lockdown to bring some entertainment and learning to the industry. Not only are his videos great - he seems to have a wealth of time for anyone, despite running a business that has had to pivot its offering with no warning. Big love Sunny!

AN EVENTS & MARKETING MANAGER NOMINATING A RESTAURATEUR

 

"“They own and run a tiny restaurant. When forced to close they made their best effort to look after us employees, and since have both spent their time helping at amazing projects. Tess has organised care packages for 18-25 year old care leavers as a small bit of extra support. She’s had some funding but most comes from donations she has raised. Elliott is cooking meals for kids who would usually receive free school meals.”

FROM ONE COLLEAGUE TO ANOTHER

 

“My friend Shannon has set up an amazing charity called Feed the Nation, while he has been furloughed from work. He has been feeding around 400 people a week which I think is amazing! He has inspired myself and a friend to set up our own charity kitchen local to us, so that we can cater for more people and help feed key workers and vulnerable people.”

FROM ONE HEAD CHEF TO ANOTHER