On-Trade Progress Issue 16

ISSUE 16

Eric Bachli talks Sixpoint Brewery

stay fresh Attract students to your venue in September

Know your

coffee

Discover a world of flavours in this issue

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UNMISSABLE LIVE SPORT The season starts here...

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games, exclusively live - 3x more than BT

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games, exclusively live

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games including up to 4 Old Firm clashes

plus so much more...

FEEL IT ALL

ALL

home nations games, exclusively live

Kick off the new season with: - 24 Premier League games, including every team at least once - 14 live games from the EFL in August alone - The Old Firm derby between Celtic and Rangers - All the home nations exclusively live in the NEW UEFA Nations League

Key fixtures include:

Man Utd v Leicester Friday 10 August, 8pm Premier League

Liverpool v West Ham Sunday 12 August, 1.30pm Premier League

Arsenal v Man City Sunday 12 August, 4pm Premier League

Newcastle v Chelsea Sunday 26 August, 4pm Premier League

Man Utd v Tottenham Monday 27 August, 8pm Premier League

Celtic v Rangers Saturday 2 September, 12pm Scottish Premiership

Tottenham v Liverpool Saturday 15 September, 12.30pm Premier League

West Ham v Chelsea Sunday 23 September, 1.30pm Premier League

Arsenal v Everton Sunday 23 September, 4pm Premier League

Call 08444

175 857

or visit business.sky.com/pubs

Sky Sports requires a Sky subscription, equipment and installation. Scheduling may be subject to change. Further terms apply.

Calls to Sky cost 7p per minute plus your provider’s access charge. Correct at time of print: 13/07/2018.

THE F1 LOGO, F1, FORMULA 1, FIA FORMULA ONE WORLD CHAMPIONSHIP, GRAND PRIX AND RELATED MARKS ARE TRADE MARKS OF FORMULA ONE LICENSING BV, A FORMULA ONE GROUP COMPANY.

Create a taste explosion!

NEW Center Milk Cooler

NEW 1500 S+

NEW Syrup Station

Serve flavoured coffees quickly and easily at the touch of a button.

See the new 1500 S+ Coffee Machine, the new Syrup Station and Center Cooler on stand D20B at The European Coffee Expo, Olympia London 22nd, 23rd May. Please call 01895 816 100 or email sales@wmf.uk.com | www.wmf-coffeemachines.uk.com

ON-TRADE PROGRESS TEAM Editor-in-Chief

Mya Medina Mya@ontradeprogress.com

Editor

Connor Allen Editor@ontradeprogress.com

Editor

Jon Hardy Jon@ontradeprogress.com

Dear readers,

T

his summer the UK has truly reached its peak!

We reached the World Cup semi-finals, we’ve had the longest heatwave in living memory and my guilty pleasure, Love Island, has kept the nation entertained.

All of this and more has given the country wonderful excuses to get out to pubs, bars, restaurants and spend money and time within the hospitality industry.

Publication Manager

In fact, one of my favourite past times of late is to watch videos of England fans who were out in their droves in pubs across the country; beers in the air, celebrating England’s success.

Our industry is truly the glue which holds the nation’s fandom together.

Account Executive

With all these wonderful emotions in the air, I’m happy to present our latest issue of On-Trade Progress. In this issue, we explore BOTTLES (page 8), a new restaurant opening in East London. With a diverse food and drink offering epitomising Italian style, the team’s unique concept is set to see them become one of London’s most popular venues.

Max Murphy Max@ontradeprogress.com Dan Allen Dan@ontradeprogress.com

Head of Production

James Dorrington Design@ontradeprogress.com

Subscriptions Manager

Anna Stevens Subscriptions@ontradeprogess.com

Publishing Director

Ryan Bunce Ryan@ontradeprogress.com Every effort is made to ensure the accuracy and reliability of material published in On-Trade Progress however, the publishers accept no responsibility for any claims or opinions made by the contributors or advertisers. No part of this publication may be reproduced or transmitted in any form by any means, mechanical, electronic (including printing), recording or stored in any information retrieval system without the prior written consent of the publisher.

We met with Eric Bachli from Sixpoint Brewery (our front cover star) to discuss the launch of the company’s latest range and plans for the future (page 24) and interview Jo Littlefair, director and co-founder of Goddard Littlefair to chat design projects on page 62.

Freshers Week is only around the corner, and with a couple of months to go, now is the time to start prepping your venue for change. For top tips on how to attract students this academic year, head to page 32.

So, sit down, take off your sunglasses and enjoy this issue.

See you next month!

Mya Medina Editor-in-Chief Cover photo accredited to Matt Furman.

editorial CONTRIBUTORS John Porter Lesley Cook

Beer Sommelier

Kate Nicholls

UKHospitality

Lanchester Wines

Proudly published by BW Media Group LTD

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contents

f e at u r e s 8

8-9

24-26

Inside… BOTTLES

On-Trade Progress chats to the team from BOTTLES, East London’s latest venue that shows off authentic Italian wine and food.

Brewer insight We interview Eric Bachli, chief product officer and brewmaster at Sixpoint Brewery, to discover the brewer’s latest range.

24 6

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32 32-33

38

56

62

STAY FRESH Students are the lifeblood of our industry.

We explore how venues can be furthering student footfall this Freshers’ season.

38

EU TARIFFS With Brexit only nine months away, hospitality is already making preparations to battle potential EU tariffs, On-Trade Progress discusses.

WiFi offering Keep connected with your venue; we discuss the costs and benefits of offering WiFi for customers..

56

OUT‌ IN THE OPEN We get insight from Goddard Littlefair about its latest project that blurs the line between indoor and outdoor spaces.

62

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Inside… BOTTLES

Liquid

HAPPINESS We meet with Edward Semprini, general manager to Spitalfields’ latest sensation, to discuss wine bar, BOTTLES.

B

OTTLES, a new Italian wine bar opened in the historic Old Spitalfields Market this month, bringing a taste of the continent right to London’s doorstep. Opened by Franco Mancini and Daniele Marano, the cofounders of Bottles & Battles in Mercato Metropolitano, who teamed up with popup restaurant concept, SOOD family, the latest offering of BOTTLES aims to bring quality Italian wine and food to the UK.

Humble beginnings

“BOTTLES is all about the journey,” declares the venue’s general manager, Edward Semprini, when we ask about the restaurant’s beginnings. “What journey, you ask. The only one that truly matters: exciting your taste buds with the world of wine and food. It has a beginning but no end. Wine is unique, forever changing but always preserved. Every second of every day someone pours their heart and soul into producing something special, and at BOTTLES we want to explore this wonderful world and take you with us.”

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BOTTLES unique offering is its sustainable, independent, organic and bio-dynamic producers, primarily from Italy. The team handpick all its wines, showing only the best, unique and often crazy examples of wine the country has to offer, alongside an eclectic world-wide selection.

Opening a wine restaurant in Spitalfields Market seems like the perfect location for such a varied bar. Semprini continues: “Spitalfields has a little bit of everything, from being next door to the city, to being a tourist. It's a nightlife and shopping hotspot, with Old Spitalfields Market at the centre of it. The area has so much to offer that you’d be silly not wanting to be a part of this community.”

Perfect pairing To launch BOTTLES, Mancini and Marano paired up with pop-up restaurant concept, SOOD Family. SOOD Family will be focusing on providing quality food, and the BOTTLES’ team will be bringing

their expert wines from Italy and the rest of the globe.

“The SOOD boys have a magic touch with food, before the businesses even met I used to go have lunch at their pop-up in the Old Spitalfields Market Kitchens and I’d be constantly blown away by the quality,” explains Semprini. “I always left with a sense of pure food-loving satisfaction, so when I found out the two businesses were partnering up for the new site I was overjoyed. You really cannot beat good food with good wine, so it was a match meant to be. For us at BOTTLES having the ability to serve the finest examples of Italian food with our wines is a must, it completes the experience.”

Semprini continues: “The food is designed to showcase the best ingredients in classic Italian dishes with a London new-age twist. It’s never about being one dimensional for us; SOOD will create dishes that we will then find and pair wines with, but we also like to flip this

Inside… BOTTLES are lots of classic fruit crates which are filled with bottles of wine all along the walls.

Semprini says: “The historic Old Spitalfields Market still has a lot of the original brick and wood work dating back over 200 years. We have made use of this incredible building, repurposing grates found under the original flooring to create the table for our terrace and keeping the old brick wall exposed, to enable the history to shine through.”

Much of this design is part of the reason BOTTLES has such a great impact on customers. Semprini concludes: “BOTTLES stands out in many ways, not only the visual impact of the design and interiors, but the vast selection of hand selected wines, the unique food

around and we will sometimes find wines that SOOD will create dishes to work with.

We aim to regularly change things up and offer a new experience.”

A great team The management team behind the venue have worked tirelessly to turn each and every one of their waiting staff into a sommelier in their own right. The expert team will be able to personally advise guests, enthusing and educating customers on the many different regional varieties on offer and suggesting the most suitable food to accompany.

Semprini elaborates on what he expects from his staff, he says: “Attention to detail is everything, making sure all the small things are looked after as well as the big things. So not only understanding the wine and what glass it should be served in but making sure a guest never goes wanting. Our staff are going through the same journey as the guest, and we want that excitement and passion to be on

show and visible.”

It’s this same can-do attitude that ensures the wines on offer are meticulously selected based on their quality.

“Quality is key,” assures Semprini.

“With our primary focus being Italian led, the founders of the business wanted to showcase the best wines Italy has to offer and this includes everything from big well known wine names to the small farmer in a rural town that nobody has heard of who has created something really special. So for us it was about searching far and wide aiming to have a range from each region, as well as bringing in wines from the rest of the world that blew us away as we went along.”

offering from SOOD family and the warm welcoming service. I believe the biggest way BOTTLES stands out however, is the attention to detail taken by the founders, they have thought of everything – I won't give away too much, as it's best to come see for yourselves!”

Standing out Bottles has integrated a rustic/rock and roll style with traditional communal tables, aiming to encourage strangers to become friends. The interior design is comfortable and modelled after the Italian style. There

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On… Coffee

mell S the

coffee

On-Trade Progress explores WMF’s latest offering, the 1500 S+, and some of its classics.

W

MF, the coffee machine provider, has launched its latest innovative offer; the 1500 S+. With the nation becoming more coffee conscious, and the hospitality industry seeking to provide a quality coffee offering, the 1500 S+ guarantees top quality espresso-based coffee every time.

We catch up with Richard Wylie, National Sales Manager at WMF. He says: “Hospitality professionals should be aware of their needs and how much training they are able to offer to their staff.

Environments with a high staff turnaround are often facing the challenge of having new employees while the quality needs to be the same as before.

WMF has been producing coffee machines for more than 90 years and prioritises the needs of hospitality professionals. Reliability, consistency and ease of use are considered during the creation of each of its machines.

“Our machines are manufactured in Germany and made to order to meet the specific requirements of every single customer. Our wide range of different sized coffee machines makes it simple to find the perfect solution for every business.”

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On… Coffee

WMF 1500 S+ Wylie says: “The 1500 S+ is our latest machine which has been released in May 2018. It comes with a larger touchscreen than the 1500 S and also uses new technology like the Milk Excellence Sensor or the Dynamic Coffee Assist to ensure best quality at all times.”

WMF’s latest machine comprises convenience with quality, making coffee orders easy for industry with an automatic height adjustable spout and a Choc mixer. The future is here; with the machine’s 10-inch display, waiting staff have access to information on promotional offers, handling videos and nutritional information.

All of the above can be accessed through WMF’s CoffeeConnect, which is linked to the 1500 S+ machine. With this integrated database, hospitality professionals have access to all product and process data, necessary for any sustainable business model.

“The machine makes it easy for

everybody to use it and does not require any extensive training,” continues Wylie.

“The cleaning process is explained via a video on the screen which enables everybody to perform this task.”

WMF Espresso With automatic portafilter detection (for both single and double measure espressos), WMF espresso is a machine that brings great quality coffee to any restaurant, hotel, bar or venue. The machine’s automatic portafilter monitors the flow of the brew, alerts the user if the grinding degree needs to adjusted, grinds the coffee and taps it with 100 per cent consistency.

Wylie adds: “The WMF Espresso is a hybrid espresso machine which enables all staff, no matter what level, to dispense espresso in the same high quality every time. It eliminates common mistakes that can lead to failure.”

With the machine doing so much of the work for the hospitality staff, great

espressos are guaranteed time and time again. The WMF Espresso has two air-cooled coffee bean hoppers for different varieties of coffee bean (espresso and cafe creme), as well as touch display with a wide range of software setting options. Lastly, it has a steam jet set up to accommodate up to two cups.

WMF 1100 S WMF’s 1100 S fully automated coffee machine is perfect for any small to midsized establishment. The stylish machine combines elegance and reliability. With the ability to output up to 80 coffee cups per hour, the machine has a seven-inch touch display that bar staff can use to provide coffee or chocolate-based drinks.

The 1100 S’s daily cleaning process is quick and easy thanks to the Click&Clean function, this also means fresh milk can be used and cleaned thoroughly.

With more than five colours to choose from, the 1100 S is a stylish option for any hospitality professional.

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From bean to cup

The

Bean Belt

On-Trade Progress explore different global coffee regions, discussing the best flavoured beans for you to serve.

C

offee is just coffee right? While that may be the sentiment of sleepy students or stressed working professionals, who need some zing and pep. Coffee means a lot more to customers who have come to your venue to experience all the flavour the popular beverage can offer.

While, as a restaurant, bar or hotel owner, it may be more tempting to simply order the most cost-effective beans or coffee granules; that could mean compromising quality for quantity.

It can seem confusing for hospitality entrepreneurs to pick the right beans for them, which is fair enough, considering that as an industry we are overwhelmed for choice. However, by learning and understanding where coffee beans come

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from and how their region affects their flavours, you will feel more informed before making the next coffee purchase for your venue.

in height, but this is preferred as it makes the harvesting more efficient. It takes an average of 3.5-years for the tree to flower.

After the flowering, the coffee cherries mature and can be picked. One coffee tree can produce up to 1.5 pounds of beans every season.

The Coffee Belt

Single vs. Blends

The Coffee Belt (or The Bean Belt), as it’s colloquially known, is a region between the Tropics of Cancer and Capricorn, which sprawl out from either side of the equator.

When a coffee company talks about blended beans, they mean that the blend of the beans comes from various regions, either from across the country, or even the world.

Coffee plants need access to shade, sun, humidity and rich soil; all of which make this region perfect for growing the coffee tree. Some of these countries include Mexico, Brazil, Guatemala, Ethiopia, India, Vietnam and many more.

By comparison, a single origin pack of coffee, means that the beans will have been grown in a single location.

Coffee trees can grow up to nine metres

So, what’s the difference? Well the former tends to have more of a balanced flavour, while the latter will have more of a distinctive taste.

r ine e. o l ite ach ssib s On om M s po o tion r ow ra Sh onst m De

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From bean to cup

Africa

gives them their distinct flavour.

Africa is fortunately situated smack bang in the middle of The Bean Belt, and many countries within Africa are able to produce a distinctive fruity and floral flavour to their beans. African beans are often better suited to a light or medium roast.

• Kenya Kenya produces a hint of blackcurrant and spicy undertone to their beans. They are also the 16th largest producer of coffee beans in the world.

Coffee produced in Columbia, often also grown at high altitudes, has a medium acidity, a full body and a rich flavour.

• Brazil Brazil produces almost a third of all coffee produced in Latin America.

Coffee from Brazil has bittersweet undertones and flavours of chocolate.

Asia While Asia isn’t often acknowledged

• Ethiopia Ethiopia is the 5th largest global producer of coffee and in 2016 produced more than 348,000 metric tonnes. Coffee beans from the Ethiopian region have distinct hints of lemon, cocoa and berry.

Latin America Latin American may be perhaps the best-known coffee region of the world, with The Coffee Belt’s preferred soil conditions being prevalent in so many of its countries. Latin American coffee beans are suited to a medium roast and generally taste sweet and acidic. Beans from Latin America are often grown at high altitudes next to volcanic soil, which

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• Colombia

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for its coffee production, The Bean Belt region of Asia produces some of the world’s best coffee. It has a bitter and earthy taste and suits a dark or medium roast.

• Indonesia Indonesia, made up on the mainland and surrounding islands, is well suited to produce coffee, the flavours of which are full-bodied and have a long aftertaste.

• India Not many acknowledge India as a stand out producer of coffee; however, they have a well-balanced and mild flavour.

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summer drinks

Hotting up

The Botanist Dry Gin 46% abv The Botanist Gin is a progressive exploration of the botanical heritage of our Isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay Dry Gin is a rare expression of the heart and soul of our remote Scottish island home.

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With this summer of heatwaves, customers are looking to cool down with creative cocktails, delicious beers or just a fruity beverage filled with ice. So to make sure you’re offering only the best this season, we’ve compiled some sumptuous suggestions for you to be serving.

J2O ORANGE & PASSIONFRUIT A delicious blend of juicy fruits blended together to deliver an explosion of flavours to tantalize your taste buds. J2O is a tantalizingly tasty mix or exotic fruits.

The orange and the passionfruit go hand in hand to make a drink which explodes with flavour and gets those taste buds going.

SHIPYARD AMERICAN PALE ALE 4.5% abv An easy drinking, American style Pale Ale bursting with fruity, citrus hop flavour and gooseberry and pine aroma. Dry hopped with a quartet of American hop varieties, Chinook, Cascade, Columbus, and Centennial delivering a big, bold, brash hoppy beer.

This APA is a collaboration between Master Brewers Alan Pugsley and Simon Yates to craft a classic American style Pale Ale to satisfy the growing thirst of British drinkers for American craft beers.

SUMMER DRINKS

STRONGBOW DARK FRUITS 5% abv Strongbow Dark Fruits is a crisp apple cider combined with a refreshing blend of Dark Fruit, delivering Strongbow’s signature cut-through refreshment. It has an extremely refreshing taste with dark fruit notes and a clean finish it’s the go to summer cider. With a blackcurrant flavour and hints of fruits with apple-based notes.

The beverage goes extremely well with casserole dishes.

HOOPERS HOOCH 4% abv The original might just be the best. With very little changing from the liquid that rocked the world of drinkers everywhere back in the 90s; Hooch Lemon Brew gives you a big sharp citrus hit followed by sweet lemony goodness. Enjoy ice cold from the bottle, over ice or as part of one of our signature cocktails..

aperol 11% abv The orange is unmistakable, a vibrant colour which lights up your toasts and adds joy to the moment. Everything else is brought to the table by the inner lighthearted spirit of the Aperol Spritz:the spirit that makes people spontaneously come together and sparks nothing but good times.

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taste test

T r u ly t o ni c

On-Trade Progress examines Luscombe Drinks’ mixers and chats perfect pairings.

W

ith the ‘Ginaisannce’ in full swing, craft, boutique and botanical based spirits are now common place and in high demand across all establishments far and wide.

With this high demand ever rising and showing no signs of slowing, a need for a worthy partner to these pieces of liquid art arises. The tonic from the tap no longer quenches their thirst, as more and more customers name a crafted creation as their favoured tipple of choice.

On-Trade Progress assembled our parched tasting panel on a sunny, summer afternoon to solve this conundrum. We hand-picked a

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range of the nation’s finest spirits and paired them with a range of Luscombe Drinks’ elegant mixers.

Devon Tonic Water – Paired with Whitley Neill’s Rhubarb Vodka From the first sip, bubbles dance across the palate spreading a beautifully crafted Asian infusion. With Devonshire spring water laying the foundations on a drink that marks where it all began. This tonic water bursts to life with a dynamic duo of bitter Indian Quinine and citrus notes that arise from the rare Japanese Yuzu fruit. As we all know, the

key to all good things is balance. There must be a Yin to pair with the Yang and this tonic water is no exception, as these distinct flavours are countered by a touch of raw cane sugar; the perfect bitter-sweet combination, with an added twist to the timeless classic. We recommend this little treasure alongside any white spirit or on its own!

Here’s what the panel had to say about this one: “The light and more bitter flavours of the tonic really help the overall balance of this drink. With another mixer I think this drink would be too sweet.”

“I’m not really a massive fan of tonic water, but I think I’m going to have to go back on my word… This is fantastic. I’d even enjoy this drink on its own over some ice.

Delicious!”

“I don’t think I’ve ever tasted a tonic water quite like this before. It must be down to the Japanese Yuzu. I admit I did have to do a quick Google to find out what it was, but now the citrusy flavours make sense.”

taste test “To be honest, this tonic would take pride of place in my glass. A worthy partner to any great gin.”

“Not just a great taste, but a simply elegant bottle.”

“Distinctive and recognisable packaging.”

Light Devon Tonic Water – Paired with Whitley Neill’s Quince Gin Crafted with the calorie conscious in mind, this light tonic water boasts the same flavoursome credentials as its sweeter sibling. However, with the clever replacement of the cane sugar with fruit sugar, both calories and sugar content are reduced by over half! Due to this clever innovation, all the fantastic flavours still tantalise the taste buds the same way. The Indian Quinine, Japanese Yuzu and the high carbonation all still form a fantastic tonic. Just lighter!

Recommend this to be enjoyed by any customer looking for a guiltfree indulgence with a white spirit or as an equally tasty treat, on its own and over ice.

Here’s what the panel had to say about this one: “I can instinctively tell this is a light tonic based from the packaging.”

“I think this tonic, being lighter in taste, really allows the flavours of the drink to shine through.”

Elderflower Tonic Water – Paired with Hendrick’s Gin Luscombe’s range takes a wonderfully floral direction with this next instalment as the tonic water sees an infusion with hand-picked wild elderflower. Delicate elderflower aromas and flavours bring extra depth to the base tonic and provide the perfect accent to the spirit it’s partnered with. Interestingly enough, against less superior counterparts, Luscombe’s Elderflower flavours really follow through to the palate to bring a well-rounded and tasty infusion. Sweet, soft and summery.

Recommend this to customers looking for the perfect pairing with their choice of floral gin.

Here’s what the panel had to say about this one: “Bitter or dry drinks aren’t really for me, so the sweetness from the Elderflower means I can really enjoy this drink.”

“I’ve said this with every drink so far and I’ll say it again, alcohol or no alcohol this is delicious!”

next instalment of its tonic range. The fruit, native to the Caribbean island of Barbados, brings a vibrant and zesty citrus touch to the tonic. The tartness of the fruit will really help to balance out drinks on the sweeter side without overpowering the intended flavours.

A really unique flavour will help sculpt a really unique drink. Recommend this to customers ordering a sweeter or flavoured gin to counterbalance and allow them to enjoy a couple more!

“I’ve never heard of a Grapefruit tonic before, but I’m definitely glad I have! It puts such an interesting twist on the spirit.”

“All of these flavours are fantastic. It just tastes so natural and authentic.”

“The grapefruit flavour is easy to recognise and stands out, but doesn’t overpower the drink, it compliments it.”

“A pink label is synonymous with Grapefruit and makes it easy and simple to recognise, even from across the bar.”

“On paper, this sort of mix wouldn’t work… Raspberry and Grapefruit? But my goodness it does. All of us are going crazy for this one and because the sharpness cuts through the sweet, it means I could drink quite a few of these!”

“A truly British summer flavour, they’ve really captured it so well. It tastes so natural.”

“Even though it’s such a distinctive flavour, it doesn’t overpower the gin, it just complements it.”

“When you place the bottle amongst the rest of the range, it’s really easy to tell that it’s elderflower.”

“The lighter tonic takes away some of the sweetness in comparison to the regular tonic, so I think this drink works better for me as I’m a big fan of dry tasting drinks.”

Grapefruit Tonic Water – Paired with Edinburgh Gin’s Raspberry Liqueur

“A very easy drink, pop me in a nice beer garden with some sun and a big glass of this on ice please!”

Luscombe trades the rare Japanese Yuzu for juicy Grapefruit in this

Sicilian Bitter Lemon – Paired with Brockmans Gin Luscombe brings its organic still Sicilian Lemonade into the mixer world with a few key additions. The Indian Quinine makes another appearance to add a distinct sharpness and carbonation brings the drink physically to life. A mixer where citrus is king, zesty from head to toe, this mixer is authentic and natural in both appearance and taste. Once again, the optimal balance has been achieved. Put this forward to customers looking for an

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taste test interesting spin on a hedgerow gin.

“When the description of this gin was given, I wouldn’t think it’d work with so many fruits going on. But you know what?

It does work, it really works!”

“I love how this bitter lemon is really cloudy, makes it look so authentic and natural, none of this ‘lemon flavoured’ business.”

“Easy to recognise this flavour from a mile off with the colour choice.”

“The bitter lemon is really fresh tasting, reminds me of how traditional lemonade looks and tastes.”

“This really helps to reduce the gin’s kick for me, not being a massive gin fan, this makes it really enjoyable.”

Lime Crush – Paired with Ketel One Vodka The second instalment of the cloudy citrus range, the Lime Crush does not disappoint in the slightest, in actuality, it’s the complete opposite. The panel went absolutely mad for this one and couldn’t get enough of it! This modernday masterpiece is birthed through an amalgamation of organic ingredients. Tangy Sri Lankan lime leads the way, infused by a dose of the vibrant Sicilian lemon juice and finalised by a touch of raw cane sugar which brings the sweet balance against any tartness. An exotic drink which tantalises the taste buds, this beauty can easily be enjoyed on its own, as part of a delicious cocktail/mocktail or with a premium vodka.

“Being a vodka drinker, usually I find my mixer choices limited on a night out, coca cola or lemonade for example. This really transforms a drink, I’ll be keeping me eye out for this next time I’m out.”

“Really refreshing, quite citrussy and not sweet which I like, great for current hot days!

“Apart from lime cordial, I’ve never really found a proper lime mixer and I love lime!

An absolute lime lover’s dream!”

“It’s like someone’s just crushed the limes five minutes ago and bottled them straight away, it’s so fresh tasting.”

“Because this is tangier and not overly sweet, it really does increase the drinkability of these!”

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Cucumber Tonic Water – Paired with Bath Tub Navy Strength Gin Being one of the favourite garnishes to a G&T, one clever soul thought it’d made sense to infuse the cucumber into the tonic itself, and here we are, presented with another wonderfully crafted mixer to add to your bar. With the tonic still built upon the much-adored base ingredients, the addition of the cucumber really adds a lot of potential to this mixer such as room for other creative garnishes to really help the drink to come alive both in terms of flavour and appearance.

“I love the mixture of spices in these drinks, the spice from the rum and ginger beer complement each other perfectly.”

“Fantastic flavour; very distinctive.”

“I’d say that on its own, this ginger beer is up there, if not better than many big-name brands I’ve tried previously.”

“This would go amazingly with a summer BBQ.”

“The flavour is so authentic and natural tasting, considering cucumber doesn’t have a particularly strong flavour, it really shines through.”

“This tonic water is perfect for calming the strong alcohol flavours from this gin.”

“A G&T with a cucumber garnish doesn’t actually taste as good or as flavoursome as this G&T.” “This drink really refreshes the palate.”

“Crisp, clear and distinctive flavour.”

Hot Ginger Beer – Paired with Sailor Jerry Rum Feeling hot, hot, hot! This amazingly spicy drink is packed with wonderful root ginger that really heats things up. Slightly hotter than its usual counterpart, this award-winning beverage is a ginger beer to remember for enthusiasts and customers looking to try something new. Lemon juice and oil give crucial citrus notes, with the raw cane sugar helping the sweetness along. This is for those looking to really spice things up. Recommend this with a spiced rum or a rhubarb gin.

“Wow this is a real warmer! Would be a lovely drink for a cold winters night.”

Devon Soda Water – Paired with Jim Beam Our last drink that the panel got to try is Luscombe’s Devon Soda Water. A wonderfully simple drink made with the finest ingredients selected to provide a crisp, clear mixer where the Devonshire spring water plays such an important part.

Due to the purity of the spring water, the Soda Water has no aroma as it should do and has a silky-smooth texture. Perfect for mixing with a fine whisky or vodka.

“Tastes very pure, no artificial flavours coming through at all.”

“Being a whisky enthusiast, I was sure to taste the whisky alone beforehand and I can definitively say that it really brings out the best qualities of the spirit.”

“The Soda Water really helps the whiskies aromas and flavours to come alive.”

“I’ll definitely be ordering one of these to accompany my next whisky on the rocks.”

Made with soft Devon spring water and created the Luscombe way, these new Mixers will release the flavours and complement the finest of spirits.

Also available: Devon Tonic, Light Tonic, Elderflower Tonic and Grapefruit Tonic. for your your free localsample stockist.pack.

Call 01364 64 30 36 for

Winner of 73 Great Taste awards.

No artificial additives, flavourings or preservatives.

summer drinks

Rosé

it was invented by accident.

A

By Any Other Name...

August is Rosé Wine Month, so to celebrate we’re chatting to Lesley Cook of Lanchester Wines, to gather her insight on the summer wine.

R

osé wine is the ideal summer drink – it’s light, crisp, cool and refreshing. This summer’s unusually warm weather provides venue operators with the perfect opportunity to boost sales of rosé.

As you’d expect, there’s many different styles of rosé ranging through dry, sparkling and sweet; meaning there’s a rosé to suit all occasions. Rosé has become so popular in France it now eclipses sales of white wine!

Rosé isn't from a specific grape or region; it's just a genre of wine, like red or white.

The biggest producers by volume are France, Spain (where it's "rosado"), Italy ("rosato"), and the United States. But there's also excellent wines coming from South America (Chile, Uruguay), Germany and Australia, and more corners of the world.

Most rosé wines are blends of multiple grapes. Some of the most common grape varieties used in dry/European-style rosé are Grenache, Sangiovese, Syrah, Mourvèdre, Carignan, Cinsault, and Pinot Noir.

crisp, dry style is a masterful match for almost any dish. Of course, Provence is the region rather than the grape so you’ll find Grenache, Cinsault, Syrah and Mourvèdre used to create this pale, pink rose with aromas of strawberry, freshcut watermelon, and rose petal, finishing with a distinctive, salty minerality on the palate.

But Provence style rosé doesn’t have to come from Provence…New York based Charles Bieler is one of America’s rosé pioneers and started making rosé with his father Phillippe at his Provence chateau. He then took this expertise back to the states where he’s joined forces with Washington winemaker Charles Smith. Working together the Charles & Charles range was born which includes an outstanding, limited edition Provence style rosé with an aromatic nose of raspberries and cherry.

“When I decided to try my hand at winemaking in Washington State, I knew exactly who to enlist: renowned winemaker Charles Smith,” said Bieler.

“We launched our joint venture with a Washington-grown rosé, inspired by my Provençal roots, ultimately kick-starting the American rosé movement.”

White Zinfandel

Provence Rosé

Staying in America, White Zinfandel is a Californian staple and globally, the bestselling rosé wine. Most White Zinfandel is made deliberately to an ‘off-dry’ style with high residual sugar making it sweet. It offers flavours of strawberry, candyfloss, lemon and green melon with moderately high acidity. You’ll want to serve it ice cold perhaps with spicy food.

Provence rosé is one of the bestselling and fashionable styles of rosé.

Its fruitiness and pale colour makes it instantly recognisable, while its fresh,

However, White Zinfandel is not a grape variety but a method of processing Zinfandel grapes, which would otherwise produce a bold and spicy red wine. And,

So, which rosés should you have on your wine list?

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"I was trying to make a white zinfandel which was really white," says winemaker Bob Trinchero, whose family owns both Sutter Home and Trinchero Family Estates. "This wine just stopped fermenting, so I figured I'd wait and it would start fermenting again. When I came back, it was pink, even though it was white when I put it in the tank. And it was slightly sweet."

Sparkling Rosé Sales of Prosecco continue to soar so jump onto this trend through offering a sparkling rosé option. Prosecco, Cava, Champagne etc, all have rosé options, but why not go for something different and try a sparkling Moscato?

A white wine, the rosé Moscato wine is made with mostly Muscat grapes and usually a touch of Merlot or a secondary red grape to give it a ruby-pink colour.

Imagine the classic Moscato flavours with a touch of strawberry.

The McPherson Wine Company’s Princess Butterfly sparkling Moscato is a sure-fire beer garden hit. With a light spritz, this sweet, low alcohol wine is perfectly balanced with lovely length and simple fruit flavours. And, such a sweet wine makes a wonderful accompaniment to many foods, particularly cuisines of Southern Asia and India.

For more information on any of the wines listed in this article, please visit www.lanchesterwines.co.uk

One of the UK’s leading suppliers of wine and spirits to the trade.

www.lanchesterwines.co.uk sales@lanchesterwines.co.uk / 01207 52 1234

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23

brewer insights

n p int

Photos accredited to Matt Furman.

On-Trade Progress catches up with Sixpoint Brewery.

S

ixpoint Brewery, the US brewer, has launched a speciality range in the UK with the introduction of two high-quality, speciality styles and one new all-year-round. The brewing company, from Brooklyn, New York, has timed the launch well, doing so in late June just in time for American Independence Day on July 4th and the World Cup.

On a sunny day outside the Euston Tap, On-Trade Progress caught up with Eric Bachli, chief product officer and brewmaster at Sixpoint, which launched in the UK four years ago.

“Our initial launch featured a few of our core beers distributed through Wetherspoons pubs,” explains Bachli.

“At that time, craft cans were in their infancy in the UK, and Wetherspoons provided a great opportunity for us to help build the category, and also get craft beer to people across the country at an affordable and accessible price —

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even our 9.1% double IPA Resin.”

In February, Sixpoint paired up with Heathwick, the UK importer, to distribute its full core range and seasonal and specialty beers. It also provides kegs of Sixpoint available for the first time in the country so professionals can enjoy the beer on draft, and it is distributing cans for the off-trade so that fans can enjoy the beer at home too.

Bachli continues: “Almost everyone at Sixpoint’s journey into the world of craft beer started with a visit to the UK and exploration of British styles of beer. The UK has a great beer culture with a lot of respect for brewing, and we see a lot of parallels between what’s happening with craft in the UK and in the States.”

Bring it on Sixpoint has welcomed Alpenflo, Jammer and its Barrel-Aged Righteous beers to the UK. Stylistically, these beers are

varied and present a dynamic range of flavours. Jammer and Barrel-Aged Righteous are two of the latest beers in Sixpoint’s seasonal and rotational program, and Alpenflo is a new yearround release. Sixpoint is expecting to have other beers from its limited program available in the UK on future shipments, as well as some of its speciality product occasionally on draft in limited quantities.

Alpenflo – 4.9% ABV Helles lager using all malt, 100% 2 row-barley and a clean, noble hop character from Tettnanger hops sourced from family farms in Bavaria. Bright, clean, beautiful. Available in 355ml cans and 30 litre kegs, will be available all year round.

Righteous Ale – 10.5% ABV Barrel-Aged Rye Ale made with three types of rye malts and smoothed out in both Bourbon and Rye whisky barrels for a layered and complex beer with flavours ranging from spicy rye character to maple to vanilla.

Available in 355ml cans until September.

Jammer – 4% ABV Gose, a refreshing, tart brew balanced with a fruity coriander aroma and a touch of sea salt. Just tangy enough to tickle the taste buds. Available in 355ml cans until September.

Crossing over Bringing an American craft beer to the arguable home of craft beer, the UK, can be tricky terrain to navigate. But Bachli feels that Sixpoint has a lot to offer.

“Craft beer is continuously evolving and is a result of the cumulative effect of information exchange dating back thousands of years,” comments Bachli.

“The beauty of this information exchange is innovation — as knowledge is shared we begin to see adoption of styles from one geographic region to the next eventually leading to branching.

This branching is where the creativity and excitement happens and where boundaries are pushed.

“In 2012 I had the fortune of meeting Shane Welch, the founder and visionary of Sixpoint. At that time I had just abandoned my career as an exploratory scientist in the pharmaceutical industry and dove head first into the brewing world. Sixpoint Brewery was one of the breweries that inspired my journey as a brewer and it was an honour to meet Shane so early on into my career.

Following our initial meeting I pursued my career in brewing relentlessly completing several brewing academic programs, earning my Diploma in Brewing from the Institute of Brewing & Distilling and working for some of the top breweries in the USA. “In 2017 Shane reached out and offered me the opportunity of a lifetime to build and lead a product development team with Sixpoint as their Brewmaster leading innovation and formulation of new beer concepts and brands. There was an immediate kinship with Shane and

the Sixpoint team, a shared passion and philosophy of brewing. I knew I had to be part of this team! So I packed my bags and moved to NYC and haven’t looked back since.”

Bachli and Sixpoint’s latest range have already received a warm UK reception.

Bachli concludes: “The response to our beers over the years has been great, but the response to Resin has been strongest. We get all sorts of fun emails and messages from fans in the UK after they’ve kicked back a few of these brazenly hoppy 9.1% double IPAs. “We also got this awesome email about Righteous after one of our latest events: ‘WOW! I have no words that are worthy to describe this amazing ale. I can honestly say I have never tasted anything like it in my life, it was beautiful. It combined my two loves Ale and Bourbon. Pure genius.’

“So you could say it’s going pretty well!”

“The UK has had a profound and global impact on brewing and it’s amazing to be able to present our beer in this country — a representation of the cumulative effects of history and stylistic innovation. I believe that the exchange of beers across oceans will continue to inspire and drive innovation for thousands of years to come. As brewer’s our goal is to provide a sensory experience for our audience and to inspire.”

A great team Sixpoint, started by homebrewerturned-professional, Shane Welch, was started in 2004. Welch was an award-winning homebrewer with more than 1,000 individual recipes before taking an internship at Angelic Brewing. A worldwide journey through the great beer drinking and brewing nations of the world inspired him to start his own once he returned to the US. At his side now is Bachli, who joined in 2017.

“My history with Sixpoint dates back to some of the earliest experiences I had with their beers,” reflect Bachli fondly. “Resin, an American Double IPA with massive dry hop character, had tremendous influence on my brewing approach and passion for India Pale Ales.

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25

beer

Beer

takes the

spotlight

Beer sommelier and journalist John Porter sees plenty of interest in the booming craft beer scene at Imbibe Live.

I

’ve been to many drinks trade shows over the years; so many, in fact, that my feet start to ache at the very through of another day spent traipsing around the hall of venues such as the NEC, Excel and Olympia.

One thing almost all the these shows have had in common is that beer has traditionally been very much treated as a poor relation. Wine and spirits have always been seen as more glamorous, and so given more space and prominence by brand owners looking to engage and inspire pub and bar operators.

In a market where sales of craft beers in particular are booming, that has all changed. At the recent Imbibe event London, beer was very strongly in the mix alongside other drinks, both amongst the exhibitors and as part of the show’s features programme.

With authentic lager very much in vogue as drinkers look for something more complex than ‘cold and fizzy’, Imbibe’s Beer Ambassador Mitch Adams hosted the Lager Challenge. in association with SIBA and Mitchells & Butlers.

With five elegant, flavourful lagers competing, North Wales brewery Geipel saw off the competition with its bock lager to win the coveted prize of a seasonal listing in M&B pubs. Brewery founder Eric Geipel said that making a great lager

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requires dedication. “‘People are fed up with mass produced. As lager becomes a thing, some of the ale brewers are trying their hand and it doesn’t always work.“ SIBA’s Neil Walker added: Really good lager is difficult to do but incredibly rewarding. We had a variety of styles and the winner was the most challenging; the most unusual.”

There was also a focus on the staff skills needed to serve beer and cider well. The Tapsters competition, which puts bar teams through a series of tests, tasks and objectives including a blind beer tasting and a beer and food matching round, was won by the Brewhouse & Kitchen pub brand.

Simon Bunn, the brand’s co-founder, said “Brewhouse & Kitchen has maintained a clear and driven focus on training and development for staff, growing a national community with a true dedication to the craft in craft beer.

Other notable sessions at the show included beer writers Pete Brown and Jessica Mason outlining ways for operators to make their beer sales more inclusive, and an examination of the delights of drinking dark beers in summer hosted by author Adrian Tierney-Jones.

There was also an opportunity to try – in modest and responsible amounts, of course - some of the latest beers on the

market. Memorable brews for me include: • Vedett Session IPA- a Belgian beer brewed with three American hops to create an interesting fusion of styles in a low ABV 2.7% refreshing golden ale; • Loch Lomond Brewery Lost Monster – a 10% ABV Imperial milk stout with a dark fruit aroma and rich sticky toffee flavour; • Renegade Whitness the Citrus – a juicy 4.5% white beer, ideal for warm summer days; • Redchurch Brewery New England IPA – right on trend, a 6% ABV hazy beer with pine notes and a big tropical pineapple hop hit.

beer

A Truly trappist tipple John Porter travels to a Leicestershire monastery to try Britain’s first accredited Trappist beer.

B

ack in the times when Christianity required people to fast at certain times of the day or week, beer was quite rightly given a free pass, so even when you had to forego breakfast you were allowed a nourishing beer to see you through. As a result, monks became very skilled brewers, and none more so that the followers of the Trappist order.

However, the well-deserved reputation of Trappist beers led to other brewers, both in the Trappist beer heartland of Belgium and beyond, attempting to board the bandwagon. Twenty years ago, the monasteries came together to create the International Trappist Association to manage the use of the description on beer and other produce.

Until this summer, there were eleven active Trappist breweries worldwide, and we can now add a twelfth to the list - the Mount St Bernard monastic community in Charnwood Forest, Leicestershire has unveiled its long awaited first brew.

On a gloriously warm July day, I was privileged to join a small group at Mount St Bernard, where we were welcomed by the Abbot, Father Erik. He explained that all Trappist communities have a duty to be self-sustaining and, having taken the decision to exit dairy farming five years ago, after some debate the monks voted to have a crack at brewing.

As a result, buildings that formerly housed the monastery’s kitchen, refectory and laundry now contain a 20 hectolitre brewery, kitted out with modern German brewing equipment, as well as a bottling line. Among those the monks consulted for advice were Steve Wellington, former Master Brewer at the William Worthington’s Brewery in Burton-onTrent, and Dutch master brewer Constant Keinemans, who sits on the quality commission of the International Trappist Association.

The details – not only the style and flavour

strain of yeast. It is twice-fermented, with a second fermentation in the 330ml bottle.

of the beer itself, but also the name and branding - had been kept a secret in advance. Before the grand unveiling of the beer itself, I had a chat with Father Michael, the head brewer, who was very clear that they had been determined all along to come up with a Trappist beer that brought something different to the party.

James Clay, the leading craft and specialist beer distributor, is distributing the beer to the on trade. Mike Watson, head of marketing at James Clay, describes it as “a huge milestone for the UK beer scene.” All proceeds from the beer will go towards the upkeep of Mount Saint Bernard Abbey and towards charitable works – when you have the opportunity, it’s well worth trying.

The new beer is called ‘Tynt Meadow’, named after the field on the monastery site where the monks first settled in 1835.

The official tasting notes describe the beer as having aromas of dark chocolate, liquorice, and rich fruit flavours; fullbodied, and gently balancing the taste of dark chocolate, pepper, and fig. I’ll go along with that – to my palate, the fruit flavours are on the dark side, with raisin and blackberry prominent. Enjoyed over lunch in in Tynt Meadow itself, the beer matched beautifully with strong blue cheese and spicy gingerbread.

Just as importantly, at its heart, Tynt Meadow is a quintessentially British ale, and as such thankfully adds a welcome new dimension to the Trappist beer landscape. The beer is brewed with English barley and hops, and an English

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27

In… the mix

Doubling Down on the Daiquiri

The Daiquiri occupies an established, if uncertain place in the bartending canon. All are expected to master it before venturing into more experimental, craft territory. And yet in more discerning cocktail lounges, daiquiris tend to get snubbed in favour of their more respectable brethren (the Sidecar, the Manhattan, the Old Fashioned). But to dismiss the Daiquiri as frivolous, fruity slush is to misunderstand its true nature—and in honor of recent National Daiquiri Day, it’s time to restore this iconic summer sour to its former glory.

T

he Daiquiri's origins go back not to backyard barbecues and blender-bartended hen-dos, but to the iron mines of Daiquirì, Cuba, where an American engineer named Jennings Stockton Cox invented it in 1898. How Cox came up with the recipe is unclear (historical rumour says he mixed it up in a mine with the only ingredients he happened to have on hand; his granddaughter claims he was only trying to blunt the effects of Cuban rum on his hapless American dinner guests).

In any case, the cocktail stuck, and was subsequently christened ‘Daiquirì’ in honour of its birthplace. Eventually, it made its way to the United States by way of the Army and Navy Club in Washington, D.C., where supposedly, a young naval officer named John F. Kennedy first tried it in the 1940s. Years later, he’d name it his favourite drink.

In later decades—perhaps owing to too many slush-machine knockoffs—the Daiquiri’s prestige dipped. A shame to those familiar with its pure form, like Simon Difford, founder of the drink-lover’s

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bible Difford’s Guide, who in 1997 set out on a quest to find a recipe that would help redeem the Daiquiri’s good name.

Twenty years and more than a thousand daiquiris later, Difford finally laid down his own iterations of the drink: one classic (10 parts rum, 3 parts lime juice, 1 part sugar), and one variation using tiki bitters and Giffard’s Pineapple Liqueur. The recipe for the latter is below, along with a slightly more minimalist version from drinks writer Matt Pietrek, author of the Cocktail Wonk blog (www.cocktailwonk. com). In his words, “Today, many people love fruit-forward Daiquiris. However, they’re usually done with purees or juices. That can be hard to do with fresh ingredients in all situations. With Giffard’s great fruit flavors, I can replicate a fruit-

forward Daiquiri anytime, anywhere.”

About Giffard Caribbean Pineapple Noticing a gap in the market for a high-quality pineapple liqueur, Giffard released Giffard Caribbean Pineapple in June 2017 to much praise from bartenders around the world. The infusion is made using both fresh and candied pineapple.

When macerated with 7-year-old Caribbean rum, the resulting liqueur has a strong fruity flavour and nose, with noticeable hints of caramel. Neither treacly nor overpowering, its sweet, slightly smoky taste makes it ideal for both professional and amateur cocktail aficionados looking to complete their bar collection.

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In‌ the mix

Perfect Pineapple Daiquiri Matt Pietrek’s Pineapple Daiquiri 60ml Plantation Three Stars White Rum 20ml Giffard Caribbean Pineapple liqueur 15ml lime juice 7ml simple syrup

simon difford's Pineapple Daiquiri 30ml pineapple rum 30ml Bacardi Ocho Anos Gran Reserva Rum 30ml fresh-pressed pineapple juice 15ml fresh-squeezed lime juice 10ml Giffard Caribbean Pineapple Liqueur 10ml sugar syrup 3 dashes Tiki bitters

How to make both: Shake all ingredients with ice and strain into a chilled coupe glass.

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freshers' week

freshen up With Freshers’ Week only a couple of months away, On-Trade Progress examines how students can mean high footfall for your venue.

F

reshers’ Week is a historic right of passage for every new student. Despite the increase of tuition fees over the last decade to more than £9,000 per year, more students than ever are going to university. Statistics by UCAS uncovered that 532,000 new students entered UK higher education in 2015, which was an increase of 3.1 per cent from the previous year.

These statistics reveal that more than half of the UK’s young population are choosing to go to university. Moreover, despite Brexit worries, more and more students are coming to study in the UK; both from Europe and internationally. This all means huge money for the hospitality industry, not only in a venue’s footfall, but also in its recruitment opportunities.

Foot in the door Freshers’ Week is infamously for new students and is categorised as the first real ‘party’ week of one’s adult life. This right of passage usually symbolises the first ability to drink without the watchful eye of one’s parencts. As a result, it’s often thought that students can go a bit overboard. Now, while the

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industry doesn’t want rowdy customers or any vomit on the floor to clean up, perhaps consider offering free bottles water behind the bar, so those who can’t handle their liquor are able to sober up.

Despite the above, Freshers’ Week is a huge opportunity for any venue situated near a university to increase their footfall and sales. The question is; how can you utilise Freshers’ Week for your venue?

Especially if you’ve never considered it before.

Wristbands All universities will have student unions; these unions are often the key organisers behind Freshers’ Week.

For them, they have the capacity to organise huge events and relationships (with bars/venues) both on and off campus.

One huge part of Freshers’ Week is students who receive wristbands that will allow them entry (and often a perk, such a first free drink) into venues across their university town. These aren’t always provided by the union, but can be issued by a local or regional Freshers’ Week events organiser.

freshers' week

Now is the time to be cultivating working relationships with these groups. The best thing for your venue is to be apart of the festivities. For example, you can be a stop on the bar crawl and partner up with the organiser so that a student’s wristband allows free entry to your venue and a first free drink.

As a result, we recommend organising games that are based on teamwork (and maybe drinking), so that the new students have a chance to bond with each other in your venue.

University students are new to the town and won’t want to deviate from planned activities; especially if they’ve already paid for the wristband. As a result, make sure you begin calling university unions and local organisers today.

Moreover, because most of the larger venues across the city will be rammed, if you have the ability to turn one of your venue spaces into a dance floor, perhaps you could consider that.

The real key is to not only attract students to your venue but to retain them for as long as possible; over a lifetime and also during the night.

Fun, fun, fun!

Recruitment

The lifetime value of a student customer is huge; and Fresher’s Week is your first chance to show a student how much fun they can have over their university lifetime at your venue.

Freshers’ Week means a new intake of students to the city, most of whom will be looking for part-time work across their studies.

Freshers’ Week is a great time, when strangers will come together to form lifetime friendships. If they can associate this with your venue, then you’ll be able to hook them for life through their association with positive memories.

As an industry, we all know how difficult it can be to retain staff.

However, if you can attract students to your venue looking to hold down a part time position throughout their university journey; then that’s between three-four years of service. Which, for

our industry, is relatively good.

The key is to ensure your student staff feel comfortable making sure their hospitality role is compatible with their studies and that they can approach management for time off closer to their exams.

Moreover, having a young and diverse team of students who know each other can attract more student customers to your venue through word of mouth.

Be fresh As usual, always consider what your unique hospitality offering is around Freshers’ Week. Maybe you’ll be putting on a game of university bingo, or offering 2-for-1 cocktails throughout September?

Consider marketing these facts and perhaps flyering throughout the university or hiring reps just for Freshers’ Week to encourage students without a plan to end up in your venue.

Either way, make sure you’re offering something fresh and exciting for Freshers’ Week.

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33

Glassware

Crystal Clear

Arc Tableware’s stunning glassware range offers something for any hospitality table.

W

e all know how fast paced the industry moves when it comes to drinks; trends are constantly evolving and tastes are always changing.

The range of drinks you offer to your consumers and, of course, the appearance of your offerings is hugely important; consumers deserve to experience the art of the perfect serve and truly appreciate the real value and consideration that goes in to every drink. But how do you keep your customers engaged?

Looking good You could have the best offering in the world when it comes to a drinks menu, equally you could have a refined and simple selection, but the bottom line is that the first thing your customers see is how the drink is presented. The right glassware goes a long way and sets the tone perfectly about the sort of establishment you are – not everyone has enough space (or time) to have a specialist glass for each and every drink – this is why brands like Chef&Sommelier, as well as Cristal D’Arques, offer up ground-breaking and high-end design solutions to meet these intricate needs.

Chef&Sommelier has developed a ‘super material’ known as Krysta™. This material offers some unbeatable benefits and qualities that simply can’t be found anywhere else on the market, especially at the same price point. Products featuring the Krysta™ logo are glasses that are made from high-quality lead-free crystal glass. A glassware that resists shocks without tarnishing or losing its lustre and sound. The world of hotels, restaurants and wine professionals can now enjoy the many benefits of Krysta™ glasses.

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One of the latest glassware ranges developed by Chef&Sommelier using its innovative new material is the ‘Aska’ range. The Krysta™ material benefits are included, but perhaps more interestingly, some of the glasses in the range have a unique textured base; this base adds boundless intrigue and style to the glasses making them enhance all manner of drinks. Venues can serve water, cocktails, soft drinks or even beer in these glasses whilst maintaining a really meaningful and interesting appearance, a feat that plainer glassware simply can’t achieve.

Meeting expectations Using glassware to enhance your drinks is no new idea; if there weren’t genuine technical and aesthetic benefits then all glasses would just look the same.

Ever increasingly people want to see well presented drinks that meet their expectations and invoke a feeling of personalisation, Chef&Sommelier believe that this is exactly what Aska offers.

Another great brand that recognises the importance of style and personality when serving up drinks is Cristal D’Arques – this luxury Parisian glassware brand has reinvented itself with a variety of stunning designs that mimic an Art Deco style with a touch of minimalist geometry – perfect for those looking to make a statement with their glassware.

The Macassar range from Cristal D’Arques is the perfect combination of form and function. The superior clarity of the lead-free crystal gleams in comparison to the stunning angular curves making this range an ideal choice

for those who really want to show off and bring attention to their drinks.

Macassar glasses don’t just look stunning but the selection of capacities and styles available make them ideal for those looking for a variable and flexible glassware solution that still offers a unique and engaging appearance.

The versatility and sheer elegance of the Macassar range is clearly demonstrated in the photo (left). The bold angles of the glassware interact harmoniously with the bright colours of drinks making an unforgettable serve, no matter what sort of drinks you choose.

As what we drink (and the way we drink it) gradually changes this allows for a whole new way of thinking when it comes to presentation. Textured glasses such as the Macassar range work brilliantly with new colour pallets such as the dark colours found in cold brew coffees or expresso martinis. These exceptional drinks deserve to be served in a way that represents and enhances its unique qualities. One thing is crystal clear, bringing texture to the table is a sure-fire way to keep your customers happy and make the most of a variety of drinks.

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equipment

Catering equipment industry is nervous about the future

The mood of the catering equipment industry has swung dramatically from 2017 to 2018, with many more companies feeling that the economy will struggle in the next twelve months.

T

he latest CESA Business Barometer, which surveyed members at the end of Q1 2018, also highlights the change in priorities in terms of what businesses are most concerned about.

At the end of 2017 it was price increases and inflation. Now it’s reduced consumer demand.

“Heading into 2018 there was an optimism about the economy,” says Glenn Roberts, chair of CESA. “However, this changed significantly after Q1, with only 14% of respondents seeing a positive outlook. Nearly 50% of respondents said they thought economy would not do so well over the coming year – compared to just over 20% in Q4 of 2017.”

There’s less optimism around their own business prospects, too. 40% of companies are nervous or pessimistic about business turnover in the next year – compared to 24% in Q4 2017.

Reduced consumer demand jumped from number five to number one in the list of major business concerns. Uncertainty over the UK’s role in Europe remained at number

two. Interestingly, raw materials prices dropped out of the top five altogether – perhaps because by now the worst has already happened. It was replaced by the need to retain the best people.

In terms of the priorities for the UK’s negotiations over Brexit, the derogation from the Working Time Directive remains respondents’ number one objective, with reduction of the UK’s payments to the EU budget at number two. Reduced regulations saw the biggest jump, moving from second to bottom in Q4 2017 to third

from top in Q1 2018. Standards, access to skilled workers, free movement of people and access to the single market all feature as key priorities, too.

“It’s not all doom and gloom,” says Roberts, “but it’s certainly a holding pattern. For example, while fewer companies expect orders from the UK and overseas markets to increase, more expect them to remain the same. The same is true of staff numbers, capital investment and R&D. We’re not going backwards, but we’re certainly slowing down.”

Utopia launches Stem Zero fine wine glasses with Ion Shielding technology Utopia has launched its Stem Zero fine wine glasses with Ion Shielding technology, aimed at withstanding busy commercial environments to prevent breakages.

T

he Stem Zero glasses are manufactured by Nude. The quality of the glass is so fine that the wine appears to be floating above the tall and elegant stem of the Stem Zero glass. Yet the Ion Shielding makes the glasses twice as strong as other handmade glasses of similar thinness.

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By experimenting with strengthening techniques and suppressing the micro-fissures that cause glass to crack, Nude has developed a special surface modification technology, based on an ion-exchange process.

Larger ions are incorporated into the glass’s surface structure replacing smaller ions which cause the strains and stresses.

The Stem Zero range consists of eleven glasses; each designed to enhance the experience of different wines.

Champagne flutes are suited to all sparkling wines with a softly tapered brim to retain aroma and fizz. Graceful aromatic white wine glasses intensify the crispness and elegance of delicate whites. Full-bodied white wine glasses offer a larger bowl, which allow the complex wines to shine. There are elegant red wine glasses for lighter reds, designed to amplify high-tone perfumes.

The glasses for powerful red wines have a generous bowl, tapering to a crystal cut edge to capture both the aromas and the bouquet.

brexit

ffering UP and Whitedowns Rose Brut as well as Hardys Sparkling Pinot Chardonnay from Australia.

On-Trade Progress examines Wetherspoon’s decision to cut down on EU produced drinks.

T

his month JD Wetherspoon, the pub chain, announced it would be cutting down on its offering of EU produced drinks. As a result, it will be focusing more on offering drinks from the UK and non-EU producers across its 880 pubs in the run up to Brexit.

Brexit has very much become ‘the great unknown’ of the industry, but many are hinting both nationally and internationally that although we may not know the impact, we do know there will be one; especially if we do not remain in the customs union. By moving away from drinks such as Champagne and wheat beers (which are produced in France and Germany), Wetherspoon is taking a decisive first move.

It hasn’t decided to totally abandon EU products though, as it has confirmed it will still be serving Kopparberg cider from Sweden. This is because the company has chosen to still produce their cider in the UK. Being added to Wetherspoon’s repertoire of drinks will be sparkling wines from the UK (rather than Champagne), such as Denbies Sparkling Whitedowns Brut

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Wetherspoon chairman, Tim Martin, said: “This move helps us to broaden our horizons so that we create an improved offer for the two million customers who visit our pubs each week. It is the start of a review of all products in the next six to 24 months, with the object of making our business more competitive.

“The EU’s customs union is a protectionist system which is widely misunderstood.

It imposes tariffs on the 93% of the world that is not in the EU, keeping prices high for UK consumers.

“Tariffs are imposed on wine from Australia, New Zealand and the US, and also on coffee, oranges, rice and more than 12,000 other products. There will be an inevitable transfer of trade post-Brexit to countries outside the EU, which will reduce prices in shops and pubs.

“The products we are now introducing are at lower prices than the EU products they are replacing. We intend to honour existing contracts with EU suppliers, some of which have several years to run. However, we are starting to make the transition to non-EU trade now, with products like Champagne.

“Our biggest bottled cider supplier is the excellent Kopparberg of Sweden.

Kopparberg has said that it will transfer

production to the UK post-Brexit. In similar situations we will work closely with suppliers of niche products.

“Brexit will create big marketing opportunities for UK and non-EU producers, which Wetherspoon is keen to encourage. To maximise the opportunities from Brexit the UK must follow free trading nations like Australia, New Zealand and Singapore by ending tariffs.

“Ending tariffs will not result in any reduction in government income, since tariffs collected in the UK are sent to Brussels. Free trade and the ending of tariffs will reduce prices, boosting living standards and helping business. This will not be possible if we remain in the EU’s customs union. Ending tariffs will also help to minimise border inspections, and will benefit poorer countries in Africa and elsewhere, which are penalised by EU protectionism.”

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From... our expert Despite protests from local residents and businesses concerned about the strangling of the local late-night economy, Hackney Council last month voted in favour of a new licensing policy that will stifle late-night businesses in the area.

The new policy will prevent any new venues from operating beyond 11pm, midnight at weekends, and force them to close outdoor areas by 10pm. It is one of the most, if not the most, restrictive policies in the UK and will almost certainly have a disastrous effect on what was one of the capital’s most vibrant and exciting late-night scenes. It was exactly this kind of policy that was adopted by Westminster Council around fifteen years ago, that lead to the boom in late-night venues opening in Hackney and helped transform areas like Shoreditch and Hoxton. Venues squeezed out of Soho and the West End relocated east and helped transform areas and the hipster’s paradise in East London was allowed to grow into the booming success story that it is now.

UKHOSPITALITY

T

he regeneration of Hackney has been one of the most inspiring stories of the past decade or so and it has been a pleasure to watch bars, nightclubs, pubs and cafes drive the renewal of the area. Much of that good work may well be undone now by a Council wilfully ignoring with the wishes of its own residents and the legitimate concerns of businesses.

Hackney already has one of the few late-night levies in the UK, something UKHospitality campaigned against, and now businesses look set to be squeezed even further by the iron fist of the Council.

The restrictive new policy also completely contradicts the Mayor of London’s vision for a 24-hour city and recent efforts by the Mayor’s Office to stimulate the night-time economy and foster a latenight scene that it hopes will become the best in the world. Unfortunately, Hackney Council’s negative approach to hospitality, particularly late-night venues, can too often be the default stance by local authorities; viewing clubs and bars as burdens, cash cows or problems to be solved rather than economic and social assets.

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This negative approach to late- night businesses is not only unhelpful, it is almost completely unwarranted.

Examples of the way in which the industry works positively are abundant, as everyone associated with the sector knows. Too often though, the good work we do is often ignored by policy-makers too keen to dwell on the negatives.

A good example of the kind of positive work we are involved in is the London Mayor’s Women’s Night Safety Charter, a pan-sector initiative to provide information on women’s safety and facilitate a dialogue to ensure that women feel safe on night’s out. The initiative was launched last month and is a great way for late-night businesses in London to

Above: Kate Nicholls, UKHospitality.

get involved to show how we, as a sector, can be a positive influence and force for good. This is the kind of work we can be proud of but, sadly, something Hackney Council appears to not appreciate.

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41

IN… THE NEWS

Cask Marque backs CAMRA’s Good Beer Guide Cask Marque, the independent evaluator of beer quality in pubs, is sponsoring CAMRA's Good Beer Guide 2019, due to be published on 13 September.

F

ully revised and updated each year to feature the very best pubs across the United Kingdom, the Good Beer Guide is completely independent, with every one of its 4,500 pub listings recommended and evaluated by people who know a thing or two about good beer – CAMRA volunteers.

Cask Marque has supported the Good Beer Guide since 1990. Every single l isted pub that has been accredited by Cask Marque will have the unique Cask Marque symbol next to it in the Guide – a further endorsement for cask ale drinkers.

Simon Hall, Head of Publishing at CAMRA said: "It is fantastic to have Cask Marque's

involvement once again to highlight the pubs serving the very best-kept real ale in the Good Beer Guide. Cask Marque has played an important role in qualityassuring beer and pubs for a number of years, and it is great that CAMRA and Cask Marque can work together to provide consumers with the very best beer knowledge available."

Paul Nunny, Director of Cask Marque said: "The Good Beer Guide is still the leading publication listing the best pubs in Britain and will be celebrating its 46th year of publication. An entry in the book can have a significant impact on the awareness of a pub, which is why we continue to lend our support to its publication."

Nisbet’s sponsors Best Chef category at Irish Restaurant Awards Championing talented individuals who drive our industry forward is something Nisbets takes great pride in. It was therefore our pleasure to partner with the Irish Restaurant Awards and sponsor the Best Chef category this year, hotly contested by chefs from across the country.

A huge congratulations goes to Jess Murphy of Kai Restaurant in Galway. After winning the regional award in April she was eventually named Best Chef across Ireland, in front of a 900-strong crowd of industry professionals.

Brenda O'Callaghan, Irish Operations

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Director for Nisbets, said: "It was a fabulous evening with such a great turnout, Nisbets is delighted to be part of it. Congratulations to Jess Murphy and the other winners who have shown tremendous dedication in pushing the boundaries of food and drink in Ireland and growing our reputation on the world stage. It's an exciting time for the catering industry in Ireland!"

Chief Executive of the Restaurants Association of Ireland Adrian Cummins commented: "These Awards are the accolades of the Irish restaurant industry and they celebrate only the very best that this country has to offer. From over 90,000

online nominations cast earlier this year to 3,000 guests attending our regional events, it is clear that the stature, calibre and reputation of the awards is expanding at a considerable rate."

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Sport Season Preview

Sky Sports kicks off Premier League season with Manchester United on Friday Night Football

After an incredible summer of football, the much-anticipated Premier League season returns on Friday 10th August meaning licensees can continue to show more of the games that matter to their customers at key trading times with Sky Sports.

A

n unmissable opening weekend of Premier League action kicks off with a fiery Friday Night Football match as Manchester United begin their title push against Leicester City at Old Trafford.

Manchester United’s city rivals are in action on the first Super Sunday of the season in what is a huge opening weekend live on Sky Sports. Pep Guardiola’s City face Arsenal in what will be new manager Unai Emery’s first Premier League match in charge of the Gunners – and debuts don’t get any tougher as he looks to claim an opening win against last season’s champions.

Two other title hopefuls are also live on the opening weekend, as Tottenham travel to St James’ Park to face Newcastle

Photos © Getty Images.

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Sky Sports live Premier League fixtures: August Friday 10, Manchester Utd v Leicester, 7.45pm Saturday 11, Newcastle v Spurs, 12.30pm Sunday 12, Liverpool v West Ham, 1.30pm Sunday 12, Arsenal v Man City, 4pm Saturday 18, Cardiff v Newcastle, 12.30pm Sunday 19, Manchester City v Huddersfield, 1.30pm Sunday 19, Brighton v Man Utd, 4pm Monday 20, Crystal Palace v Liverpool, 8pm Saturday 25, Wolves v Man City, 12.30pm Sunday 26, Watford v Crystal Palace, 1.30pm Sunday 26, Newcastle v Chelsea, 4pm and Jurgen Klopp’s Liverpool welcome West Ham in a huge weekend of pubpacking action.

Between 10 August and 1 October, Sky Sports will televise 24 live games featuring all 20 Premier League clubs, bringing pubs and clubs coverage from 17 different grounds and showing the three newly promoted teams – Cardiff, Fulham and Wolves – five times in total.

In the 2017-18 season Sky Sports televised 9 of the top 10 most watched Premier League games out of home1, and the headline clashes will continue this term with some huge fixtures, including Tottenham’s first scheduled match at their new stadium on 15 September as they welcome Liverpool.

“It really is a stellar opening weekend, with big guns Manchester United, Tottenham, Liverpool, Arsenal and Manchester City all in action in the first three days of the season” said David Rey, the managing director of Sky Business.

“The line-up will help pubs and clubs across the country pull in the crowds, and throughout the season Sky Sports

will continue to show the biggest games on our dedicated Premier League channel, with another season of 126 matches live only on Sky Sports.”

It’s all part of another thrilling season of football on Sky Sports which features 127 matches from the EFL, the brand new UEFA Nations League featuring every England game exclusively live, and Wales, Scotland, Northern Ireland and Republic of Ireland live, 30 matches from the SPFL Premiership including every Old Firm derby, MLS, the Chinese Super League and more.

Plus, a new deal announced last season means that Sky Sports will remain the home of the Premier League until 2022, providing customers with even more opportunities to drive footfall into their venues.

From 2019/20, Sky Sports will continue to offer more games than any other broadcaster, the biggest head-to-heads with the first-pick match choice every weekend, and match slots at key pub trading times throughout the week including a new Saturday 7.45pm kick-off.

Monday 27, Man Utd v Spurs, 8pm

September Saturday 1, Leicester v Liverpool, 12.30pm Sunday 2, Cardiff v Arsenal, 1.30pm Sunday 2, Watford v Spurs, 4pm Saturday 15, Spurs v Liverpool, 12.30pm Sunday 16, Wolves v Burnley, 1.30pm Sunday 16, Everton v West Ham, 4pm Monday 17, Southampton v Brighton, 8pm Saturday 22, Fulham v Watford, 12.30pm Sunday 23, West Ham v Chelsea, 1.30pm Sunday 23, Arsenal v Everton, 4pm Sunday 30, Cardiff v Burnley, 4pm

October Monday 1, Bournemouth v Crystal Palace, 8pm

1 Source: Ipsos Mori Out of Home Viewing Panel August 17-May 18

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entertainment

World's Biggest Pub Quiz raises record amount for charity The World's Biggest Pub Quiz, organised by PubAid in March this year, has raised an estimated £190,000 for approximately 500 charities, including more than £80,000 for Prostate Cancer UK, the event's official charity partner.

T

he final amount is almost a 40 per cent increase on the £140,000 raised by the quiz in 2017 and demonstrates the steady growth in support for the event, with more than 2,200 pubs registering this year. The quiz ran for the fourth time this year.

fundraising effort from the industry that I can recall.

The 2019 Pub Quiz is set to take place from 3-7 March and 150 pubs have already registered. Participating pubs receive a free pack giving them everything they need to run a successful Pub Quiz and can choose to raise funds for Prostate Cancer UK or another charity.

"The quiz not only raises money, but also shines a spotlight on the great work that pubs do for charity. More than £100 million is raised every year, an incredible amount which is now recognised by a growing number of consumers, MPs and others, and helping to shape a more positive image of the great British pub."

Co-founder of PubAid, Des O'Flanagan, commented: "We're delighted with this impressive sum raised by this year's Pub Quiz, which is certainly the best collective

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"More pub companies and brewers got behind the event this year and we're grateful for their support, and that of individual pubs.

He added, "We are grateful to our partner Prostate Cancer UK, who have recognised that great British pubs are places to get

their message heard and have been enthusiastic supporters of the role the pub plays in the fabric of our communities."

James Beeby, Director of Fundraising at Prostate Cancer UK, said: "Yet again we are thrilled that so many pubs registered to take part in the World's Biggest Pub Quiz, and chose to support Prostate Cancer UK. As well as raising an incredible amount of money to help fund vital research into the disease, it is with the support of landlords and their customers that we can reach men and raise awareness of a disease which kills one man every 45 minutes in the UK. We thank PubAid for their ongoing support and dedication in helping us in the fight against prostate cancer."

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eputation is one of the most important aspects of any organisation. In the hospitality industry, a business may be judged on customer ratings, and good word of mouth with inevitably help increase your customer numbers and therefore your profitability.

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From a small independent business to a large chain, reputation matters. And whilst a lot of time, and a lot of money can be spent on traditional marketing and advertising opportunities to build brand and reputation, there are hidden dangers lurking in quiet corners of every business,

AT… YOUR SERVICE which could flush your good reputation down the drain. Welcome to the washroom.

A toilet says a lot about your brand, and how you value your staff and customers.

According to a phs washroom hygiene survey, 64% of women said they have walked out of a venue because their toilet facilities were unhygienic, compared to 67% of men. 91% of men said that unclean toilet facilities would put them off re-visiting a hospitality venue.

Today, more than ever before, not only will a poor washroom discourage individual customers, it will also damage a venue’s reputation and expose it to millions of potential customers online and across social media networks. The damage to a business in this regard can be devastating and long-lasting. Consumers are more discerning and demanding than ever before, particularly millennials who are fierce in their knowledge of their consumer rights, and the influential ‘selfbroadcasting’ weapons at their disposal – Facebook, Trip Advisor, Twitter and Instagram.

There are lots of reasons a washroom may appear unhygienic, but one of them is as plain as the nose on your face.

Smell can play a big part in dictating our mood, because of the emotional response it triggers. So, if a washroom smells unpleasant, the perception is it must be unhygienic. This is not the positive narrative you want for your reputation or brand. Washroom facilities are not simply functional, they reflect your brand and your company’s core values.

Nothing says “we don’t care” more than dirty, smelly washrooms. And it doesn’t take much of a leap for a customer to assume if a washroom is dirty, so is the kitchen. There are many ways to help foster a positive and healthy environment for your customers and staff. Air purification products, like the phs AERAMAX PROFESSIONAL, help to clean the air, removing malodors and germs, keeping washrooms smelling clean, and keeping germs at bay.

Well-stocked, modern washrooms can make a huge difference to the way customers perceive your brand, and contributes to their overall decision as

to whether or not they will return. There’s nothing more annoying than finding empty toilet roll holders in your cubicle, or empty hand wash by the sink. During a recent phs survey, 45% of people claimed they did not wash their hands after using the facilities due to lack of available hand soap. Effective hand washing can prevent about 30% of diarrhoea related sickness and about 20% of respiratory infections (e.g. colds). And the last thing you want on your premises is an outbreak of flu. phs will help you choose the most appropriate product and level of service required for your business.

And it’s not just what customers can smell or see in a washroom that determines their perception of a company. More and more consumers are making purchasing decisions based on environmental factors and sustainability issues. Themes like climate change, water scarcity, deforestation and waste disposal are hot topics in the media. One way to make a positive difference is to think about your waste, and where it goes. Admittedly it’s not something we like to dwell on for too long, but the reality is most hospitality and leisure venues need sanitary bins. But have we ever stopped to think about the impact of where the sanitary waste ends up? Probably not. With landfill capacity at crisis levels, phs is committed to helping make a difference. As a result, waste from all phs sanitary disposal units is now

processed by phs LifeCycle, which diverts the waste from landfill and processes it as an alternative fuel source called Refuse Derived Fuel (RDF). The RDF is then used to power schools, factories and homes. With UK landfill due to run out within the next 10 years, we need to find alternative solutions for our waste.

LifeCycle provides a solution to one of the most pressing sustainability challenges we face. Hygiene products (nappies, sanitary products and incontinence products) are a necessary part of our lives, but disposing of them via incineration or landfill has become expensive and is environmentally unfriendly.

Considering that the washroom is often the first or last interaction a customer has with a business, a negative experience can leave a lasting impression. There are many ways to make your business stand out from the crowd. Research demonstrates that washrooms intrinsically reflect a company’s culture, values and brand, so maintaining a hygienic washroom is as fundamental to your reputation as great service, and shows your customers you care.

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51

IN… THE NEWS

UKHospitality concerned about dwindling immigrant numbers

UKHospitality has reacted with considerable alarm at the news that net EU migration has fallen to 100,000.

UKHospitality Chief Executive Kate Nicholls said: “Yesterday’s figures are an alarming portent of possible disaster for the hospitality sector. Although net migration from the EU still stands at 100,000, this represents a significant fall on the previous year. Particularly

distressful is news that this squeeze is being felt most acutely in lower-skilled labour which makes up the bulk of the workforce.

“The hospitality labour pool is shrinking and around a quarter of employers in the sector already say they are struggling to fill vacancies. The hospitality sector relies heavily on EU migrants to fill many of its vacancies and should this trend continue,

businesses are likely to struggle to keep up with projected growth.”

Industry launches “Long Live The Local” campaign Britain’s Beer Alliance – the pub and beer industry coalition behind ‘There’s A Beer For That’ – has launched a new campaign to highlight the vital contribution pubs make to the British way of life and the threat they face from a range of tax pressures, with a focused call to sign a petition and write to their MP to ask for a cut in beer duty.

Called “Long Live The Local”, the new

New

Three local pubs in Great Britain close for good every day and should the level of beer duty – which is already three times the EU average and 12 times higher than Germany – continue to increase year after year, beer sales will fall, pubs will continue to close,

communities will lose a vital asset and jobs will be lost, the new campaign will argue.

The campaign, which has taken six months to develop, including extensive strategic and creative development driven by consumer research, will be supported by a £3 million investment each year for at least the next three years. It will comprise of striking nationwide posters, regional press advertising, a cinematic online film and extensive social and digital advertising, reaching almost 20 million pub goers and industry staff.

Picardie Carafe from Artis

Artis, the leading distributor to the foodservice industry of glass and tableware, has added a new carafe to its Picardie glassware range.

The Picardie range of glassware is a popular choice for caterers and bar owners. Now Artis has added to the range with an all-new carafe with the ability to stack three different sizes of the Picardie glasses (9cl, 13cl and 16cl) in the neck.

This makes it a space-saving choice in casual dining restaurants and perfect for

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campaign’s mission is to celebrate the important role local pubs play in Britain’s community, culture and national identity. It will also call for a cut in the devastatingly high beer duty, which the Government has plans to increase further through RPI linked rises for at least the next three years.

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conference venues and boardrooms.

The full range of Picardie glassware comprises 14 different styles and sizes, three of which are compatible with the new carafe and may be stored in its neck. Picardie glassware is versatile and, being manufactured in Duralex tempered glass, it is highly practical and suitable for both hot and cold beverages. The latest glassware styles include a ‘Smooth Frost’ finish and ‘Soft Touch’ black.

A bad smelling washroom portrays poor hygiene As experts in hygiene, we have the solutions to odour control in your washroom.

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insurance

Why the

‘one size fits all’

approach might leave your business

high & dry

Insurance is insurance, right? One premium is the same as any other; if you’re covered for one thing you’re covered for everything.

T

his is a common misconception that comparison websites reinforce. But nothing could be further from the truth.

the risks your business faces. In the night time leisure industry there are a wide range of risks, some of which you may have never thought about.

In the night time leisure industry, where no two businesses are ever the same (even if they’re part of the same chain), taking out insurance that doesn’t appreciate your individual needs could leave you in serious financial trouble.

The usual combined commercial insurance mix covers buildings, contents, public liability, employer’s liability with add ons like directors and officers liability. But the level of cover differs greatly and that’s where businesses tend to come unstuck.

When we talk about tailored cover, we mean insurance premiums that cover all

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That’s because unless you have a broker

and insurer that understands what your venue does and the customers it attracts, there is no way they can predict what kind of risks it faces.

And as an aside to that, if you don’t have an insurer that knows the industry, they won’t be able to predict possible future risks.

This year, we’ve seen large pay-outs awarded for brand new claim types – including an Acoustic Shock claim made against The Royal Opera House – which shows that risks are changing all the time.

We like to stay up to date with the latest night time leisure news, even if that news sometimes isn’t complimentary of the industry. It helps us understand what kind of policy we should deliver to customers.

Take our Business Protection Product for example. This product was created alongside the NTIA (Night Time Industries Association) in response to the closing (and subsequent legal battle) of Fabric night club in London. It’s worth remembering that Fabric was closed in very unfortunate circumstances; a number of drugs related deaths. As a company who love the night time leisure industry, it would have been easy for us

to shy away from negative stories like those. But if we had have done, we may not have produced a legal cover for NTIA members which has protected numerous venues.

The amount of cover you need varies so much depending on your circumstances.

Factors which can affect your risk include the size of your business, how well established it is, what kind of music it plays (and at what volume), what kind of customer base you have, when you open etc.

You also have to take into account where your venue is positioned, whether it has a car park, what is the likelihood of it needing police support.

The tailored approach ensures that you pay for the cover you need and not the cover you don’t.

But actually, it’s not just tailored cover and cost that’s necessary for you to feel protected. You need an insurance that’s there for you when you need it, and has experience of the situation and pressures you’re under.

It’s something we’ve looked at when putting together our policies. As much as

we wanted to understand the cover needs of our clients, we also wanted to give them the support and guidance of our 20 years’ experience in the industry.

A lot of that seems really simple, but it’s vital to many businesses. Not just being on hand 9-5, for instance, is a big thing for clients. We work in night time leisure, so we’re there for our clients when they’re open.

That’s what tailored insurance means to us. It’s about making policies that work and aren’t just vanity projects.

We understand that insurance isn’t just something to have; we’ve seen enough in this industry to know that insurance saves livelihoods. Without proper cover, you might not have a business to insure.

Next time you purchase cover, make sure that the broker you use doesn’t just sell you a one size fits all policy. Choose one that understands you and your business.

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55

WiFi

Staying

connected

We discuss the benefits versus the costs of offering WiFi in your venue.

R

esearch conducted by ICM Research for BT Wi-fi (2013) found that 36 per cent of customers would visit a food and drink outlet if it had WiFi. Moreover, that 61 per cent of customers search for WiFi hotspots when drinking and dining out.

Even as I write this article, I am in a coffee shop using its public WiFi; typing away on my laptop, I have already ordered a croissant and two lattes.

Totalling near £12 worth of spend, I will remain here for nearly three hours.

Around me, there are at least five customers in a similar situation, laptops open and fingers clicking away.

In the modern world; where everyone is glued to one screen or another and flexible working lifestyle so enviable, finding hospitality venues to work in is a customer’s top priority. As a result, we weigh up the features, benefits and potential costs for offering WiFi in your venue.

Quick and easy For many flexible working professionals, finding a coffee shop with quick and easy

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WiFi is preferred. If customers need to take surveys or give extensive details just to connect to the WiFi, they may not bother and prefer to go somewhere else to spend their money. As a result, opt for an easy connection set up.

If you want to ensure the people connecting to your WiFi offering are actually your customers then perhaps add your WiFi password to your receipt.

This will make sure the people that are purchasing your services are the only ones accessing the internet.

Many hospitality professionals may consider WiFi access as a tool to collect data for marketing moving forward. This has it benefits; for example, by collecting email data, you can use this to send promotional offers in the future (just make sure you state that will be the case, as it must be compliant with the latest GDPR laws).

Cost On average, WiFi for hospitality venues costs in excess of £100 per month, and that’s for small-to-medium venues. To cover larger venues can cost far more.

Unfortunately, one must always consider their competitors. If you’re the only venue on the street that doesn’t offer public WiFi, you may be forgoing the flexible workers market. Alternatively, if you’re attracting customers that prefer to sit in a more conventional coffee shop, those that don’t wish to be surrounded by flexible workers, then you may have a unique selling point.

However, from a commercial perspective, offering WiFi in your hospitality venue delivers much more in the long-term, especially on ROI.

Your space The only thing to consider when offering public WiFi is the type of venue you want to become. For some hospitality professionals, they are reluctant for their venues to become office-type spaces and prefer to encourage customers to talk to each other face-to-face.

However, at the end of the day, with every phone having data and screens becoming part of how we live, there isn’t much an hospitality professional can do to buck this trend.

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AT… YOUR SERVICE

Seize

the Travel Market with Google

With the summer holidays fast-approaching, now is the perfect time to put a plan in place to make sure your bar, pub or restaurant is found by holidaymakers and day-trippers. On arriving in a new destination, travellers increasingly rely on their smartphone to decide where to explore first. The latest intelligence from Google states that search volume for ‘bars near me’ have almost doubled over the past year.

E

nsure your venue is found by optimising your presence on Google. The first way is free and simple – use Google My Business. This will get your venue showing on Google Maps – often the top listing on results pages for searches such as ‘bars near me’, or ‘pubs in Manchester’. There’s the option to add photos, as well as opening times and contact details, and of course a link to your site.

Climbing to the top of the search engine results pages for popular search terms will always be a challenge, especially in a competitive marketplace. But, that doesn’t mean it can’t be done! Long tail search terms, queries of 3 or more words, are often less competitive, yet it means they are likely to be far more relevant to

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your niche. By creating specific content or landing pages around these terms, you can easily have the quality and relevance to rank highly, and convert searchers into customers. Examples would be ‘cocktail bar in central Liverpool’, or ‘gastro pub in the Lake District’.

Local search advertising is also very powerful, with advanced targeting meaning your adverts will only be shown to people in the location you choose.

As with organic search marketing, you’ll want to make sure you have a specific landing page to direct people to – it means people are far more likely to find the information they want once they click through. With advert extensions, you can also show off great reviews or even give people directions to your door.

Performing well on Google isn’t about big budgets, it’s about a clear strategy, and constantly evolving and refining your activity to ensure it’s getting the maximum results. Google Analytics offers great reporting options, so it’s easy to see what’s working, what needs more improvement, and most importantly, the return you’re getting on your investment.

Fat Media are a Google Premier Partner Agency, and were recently recognised at the UK Search Awards.

So, if you’d like a helping hand with your Google presence, we’d love to hear from you.

Say hello on 01524 548948 or email us at info@fatmedia.co.uk

We are a national, award-winning full-service digital marketing agency.

Fat Media is all about the people - us and you. We build successful long-term relationships with our clients here in the North West and throughout the UK. We’re digital marketing experts and we love every minute of it.

WEBSITE DESIGN

DIGITAL MARKETING

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Get in touch, the kettle is always on. info@fatmedia.co.uk www.fatmedia.co.uk Lancaster Office: 01524 548948

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ontradeprogress.com

59

OUT… IN THE OPEN

Tansun heaters maximise outdoor dining at The Lighterman The Lighterman at Granary Square, Kings Cross is a new contemporary design of public house and a landmark site in the new Kings Cross development. Tansun infrared heaters were chosen to enhance the exterior space for the warmth and comfort of customers.

T

his new project follows the theme of a modern interpretation of the traditional pub with casual dining, drinking and socialising using modern British menus with European influences.

Inspired by the Victorian Lightermen who worked on the flat bottom barges, known as ‘Lighters,’ The Lighterman has a contemporary design over three floors with stunning views across Granary Square and Regents Canal.

Tansun infrared heaters were selected for the outside terrace where Tansun’s Bahama single 1.5kW low glare heaters are discreetly integrated under seven parosols with four heaters per parasol.

Hannah Burke, Project Manager for this project is delighted with the result. She commented: “The Tansun heaters really do allow us to take the inside out, making our terrace functional over the cooler months and evenings so generating increased revenue from customers’ outdoor use”.

She continued: “We were delighted to find the Tansun heaters as they are very sleek looking units and can be specified in any RAL colour. We chose graphite grey to complement the masts of the parasols and so they are not at all intrusive, and at the same time have low glare and look warm. The heaters have been very successful, and we hope to use them on other projects in the future.”

The Bahama infrared heaters from Tansun are a flexible design easily fitted onto awnings and parasols to become part of their structure, as well as being fully IP rated. Available in single 1.5kW or double 3kW appliances, the stylish heaters can cover an area of up to 22 sq. metres and their glare-reducing gold reflectors have a smooth, parabolic finish for powerful heat dispersion.

The Bahama heater provides customers with low glare heaters that fit discreetly

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into many environments in the standard colours of white, grey or black. The design is also available in any RAL colour with Tansun’s bespoke colour service which allows heaters to be powder coated in a wide range of colours with additional corporate branding if required. The Bahama heaters can be made to fit awning or parasol profiles or indoor/ outdoor venue colour schemes to suit customers’ needs. The heaters come with a full two year Tansun warranty.

All of Tansun’s products are manufactured in the UK and designed using premium components. Tansun has been established for thirty-five years and

pioneered the concept of infrared electric heaters in collaboration with Philips technology. The company offers the largest range of domestic, commercial and industrial infrared heaters in the world, providing maintenance-free, safe and healthy heating appliances.

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OUT… IN THE OPEN

Day & night

On-Trade Progress examines the benefits of mixing indoor and outdoor spaces.

O

nce upon a time, the hospitality industry drew a firm line between indoor and outdoor spaces. However, with industry becoming more experimental, customers demanding ‘instagrammable’ spaces and our climate becoming hotter, we’ve had to adjust to make way for the new.

There are several ways indoor and outdoor spaces can mesh.

We met with Jo Littlefair, Director and Co-Founder of Goddard Littlefair, she explained in-depth about Goddard Littlefair’s latest project. The interior design team worked with ‘The Garden’ at The Principal Edinburgh Charlotte Square, where they were tasked with creating a year-round hospitality space from what was formerly an open courtyard.

Dressing up Architects 3DReid created the new glass roof and Goddard Littlefair designed and dressed the space to be a day-to-night area that cerebrated its light ingress and openness to the sky by being a real outside-in ‘biophilic’ area.

Littlefair elaborates on the company’s work, she says: “With open views of the sky, the new, light-filled space provides the hotel with a much-needed heart, visible and accessible from all the main circulation routes – whether to or from the bedrooms, meeting rooms or main restaurant.

The concept inspiration, taken from orangeries and hothouses, provides a unifying narrative to the eclectic and imaginative collection of furniture, nature-inspired textiles and painstakinglysourced vintage accessories contained within the space.”

For Littlefair, she loved how bright and fresh the final result looked, especially in the morning, and also the atmosphere at night. She continues: “Accessorising was particularly enjoyable, helping to create an authentic, one-off look.

We spent a lot of time at antiques markets and dealer fairs sourcing items, including favourites such as chunky spools of twine, an old mould for rocket-shaped lollipops utilised as a planter and crackle-glazed ceramic bottles in soft, natural colours. They all add texture and depth, while repurposed items have a sense of nostalgia for a previous, perhaps slower and more simplistic life.”

For all Hospitality professionals are encouraged to learn from the work made to ‘The Garden’, with the space becoming so diverse and utilised for both day and night, the indoor/outdoor combination is hugely beneficial.

Littlefair advises: “Guests are attracted to the feeling of light

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and space created by an area like this, underlined by the biophilic use of planting and nature-related art. At the same time, operationally, the space can function round the clock, whatever the weather, as long as good controls are in place to ensure guest comfort. For ‘The Garden’ for example, we used electronicallyoperated Pinoleum blinds to ensure the light wasn’t overwhelming on bright summer days and to soften the fenestration.”

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what's on

EVENT PLANNER Whether you're looking to sample the latest products, achieve a new qualification or find some new suppliers to help improve your business, On-Trade Progress provides you with a selection of events that you simply cannot miss over the next few months.

7-11 AUG

great british beer festival Olympia, london A paradise for beer lovers, CAMRA’s Great British Beer Festival is an event not to be missed with hundreds of beers available to suit all tastes. Imagine taking a trip around all the very best pubs, not only in Britain but across Europe and the United States. Hosting over 900-real ales, craft beers, ciders and perries.

We will also have a selection of popular wine and gin for you to sample as well! www.gbbf.org.uk

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

decorex international

16 19

syon park, london

A series of thought leadership sessions aim to inspire, inform and ignite debate, and there’s ample opportunity to connect with truly inspirational people. See beauty in all its forms at an edited exhibition of concepts, products and trends from brands and creatives that represent the pinnacle of design. www.decorex.com

SEPT

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speciality & fine food fair OLYMPIA, LONDON The Speciality & Fine Food Fair provides an unrivalled opportunity for independent retailers, delicatessens, chefs, hoteliers, restaurateurs, importers, distributors & wholesalers to meet over 700 producers & suppliers of Artisan food and drink, see all 50 Great Taste awards finalists displayed under one roof and explore 200 new products in the discovery zone. www.specialityandfinefoodfairs.co.uk

Bellavita Bellavita Business Design Centre, Business London Design Centre, London

Bellavita Expo London is the UK's biggest trade Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and event promoting the finest Italian food and beverages to thousands of buyers (restaurant beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as owners, chefs, retail buyers and hoteliers) as well as educational content including the latest well as educational content including the latest trends, masterclasses with Michelin-starred trends, masterclasses with Michelin-starred Chefs, seminars and debates.

Chefs, seminars and debates. www.bellavita.com www.bellavita.com

2 4

SEPT

C A L E N D AR 1-3 OCT

the restaurant show OLYMPIA, LONDON

The Restaurant Show is a unique trade event Featuring areas such as Bar & Pub and Catering Equipment Expo. There are over 450 exhibitors supplying everything you need for your business from food and drink through to EPOS and furniture. The Restaurant Show is designed to provide you with the tools, ideas and networking opportunities you need to build your restaurant, foodservice or hospitality business. www.therestaurantshow.co.uk

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

FOOD MATTERS LIVE

20 22 NOV

EXCEL, LONDON

Food Matters Live is a global community where food, health and innovation meet. Connecting like-minded people working in food, drink and nutrition; it provides a platform to share gamechanging ideas, innovations and insights.

The ambition is to change the future of food and drink, and the health of the planet for the better.

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

Caffe Culture Show

BUSINESS DESIGN CENTRE, london The Caffè Culture Show is now in its 12th year and is the leading trade-only event for the UK’s café and coffee bar industry.

During this time, the industry has experienced phenomenal growth which looks set to continue with specialty coffee shops now an indelible part of every high street and community throughout the country.

16 17 OCT

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

ontradeprogress.com

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