Ontrade Progress Issue #25

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London Wine Fair The 39th edition of London Wine Fair is coming to Olympia on 20-22 May 2019.

Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.

ISSUE 25 / Editor’s Letter

Contributors

Hello May, my favourite time of the year – not just because it’s my birthday, although that helps, but it acts as a start line for the busy summer ahead. The beer gardens are starting to fill up, the smell of barbecues fill the air and everyone’s eager to get home from work to chuck their shorts on and hit the town.

Bob Pease Brewers Association

Kate Nicholls UKHospitality

There also seems to be new bars popping up everywhere, and being in London, we’re definitely spoilt for choice. Its got me thinking about how excited I am for the direction the hospitality industry is moving in. Every time I check out a new venue, I’m overwhelmed with the welcoming attitude and amazing quality that these new young venues are adopting.

In this issue, wine is the word, and more importantly sparkling wine. UK-made bubbly has seen a massive growth over the past couple of years, so we explore the world of fizz and why we think it could be set to take over.

As usual, we’ve got cocktails covered. Following the recent release of the Monin 2019 Drinks Trend Report, we give you the full guide on what flavours your punters taste-buds might be eager for.

Brigid Simmonds British Beer and Pub Association

Another key trend that we’re exploring is how a large portion of under-25’s are now cutting out the booze and what you can do to stay on top.

Ben Pearce Editor-in-Chief Ontrade Progress magazine

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About us Ontrade Progress takes a detailed look at everything that is needed to run a pub, club, bar or restaurant successfully including interior design, security, seasonal food and drink trends, technology and training & recruitment. This is all brought together by the latest industry news, big name interviews and round-table events with senior industry professionals.

Printed and distributed monthly, Ontrade Progress is the essential community for owners, operators, and licensees in the hospitality sector looking to keep abreast of news and articles to assist in progressing their businesses.

Our team

Published by:

Director Ryan Bunce Editor Ben Pearce Editor Jon Hardy Account Manager Phil O’Regan Subscriptions Dan Allen

www.bwmediagroupltd.co.uk

Designer Richard Day

contents

ISSUE 25 / Contents

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ISSUE 25 / Contents

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Homegrown Bubbly

Youth say no to Booze

Summer Report

Sparkling Wine from the UK? We look at the wines that are standing out and why?

Ontrade Progress looks at a new trend hitting the hospitality sector, why aren’t youth drinking?

Monin publish their Summer Report, so Ontrade Progress highlights the key points of the report.

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Time & Tide Brewery

Summer Stocklist

Coastline by Fourpure Brewing Co.

Ontrade Progress chats with local brewery, Time & Tide Brewery about their beer making story.

With Summer around the corner, it’s time to start shocking up with the summer Beers.

Rory reviews the Coastline Gooseberry & Vanilla Dry Hopped Sour by Fourpure Brewing Co.

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Cask Marque’s Top Beer Festival Tips

The Stamp of Approval

Snack, Crackle and Pork

Cask Marque gives us their top tips on creating a successful Beer Festival.

British Lion Eggs tells us how to idenity where our eggs are coming from.

Ontrade Progress does a taste test of Mr. Scratchings top flavours, sporting their new packaging.

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Editor’s Picks

Say ‘Hello’ to Voice Search

South of the River

This month our Editor has a fresh set of products from across the hospitality sector.

Our friends at Fat Media talk about how Voice Search can help optimise your website.

A nice day at the Beach in Fulham?

We look at a new concept on the riverside in South-West London.

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Month’s News HEADLINE

Rates revaluation pubs must act quickly to avoid fines and red tape, warns BBPA The BBPA is alerting publicans that they need to act quickly in response to a looming letter from the VOA about their rateable valuation, if they want to avoid fines and unnecessary ‘red tape’.

• If they haven’t already, pubs will soon receive a form of return from the Valuation Office Agency (VOA) • Publicans have just 56 days to complete and return the form, or they could be liable for a penalty • Failure to respond could also mean higher business rates bills and fines, BBPA warns pubs The call comes because the VOA is once again commencing the data collection process ahead of the next revaluation period, which commences in April 2021.

As is practice, the VOA are now writing to licensees requesting trading data that will feed into the revaluation process.

This information will be used to calculate the rateable value of every pub in England and Wales, which forms the basis on which every pub’s business rates bill is calculated.

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From receiving the forms, publicans have an initial 28 days to respond, followed by a second reminder two weeks later, which provides a further two weeks to reply. If the form isn’t returned within this 56-day time-limit, publicans could be liable for a penalty, as well as a longer form to fill out for the VOA. If publicans have any questions about the survey, the VOA encourages the publicans to contact them directly.

BBPA Chief Executive Brigid Simmonds comments: “To avoid more hassle and unnecessary paperwork, all licensees should look out for this short form from today and return it as soon as possible. While we continue to lead the call for a fairer rating system for pubs and a total review of business rates, further burdens and inconvenience can be avoided by looking out for this short form from the VOA and acting quickly to fill it in as soon as it arrives.”

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ISSUE 25 / News

SBPA welcomes publication of Business Rates Bill The Scottish Beer & Pub Association (SBPA) has today responded to the publication of the Scottish Government’s Non-Domestic Rates (Scotland) Bill published today.

Commenting, SBPA CEO Brigid Simmonds said: “The SBPA welcomes the publication of the bill and the implementation of some of the measures identified in the Barclay review in 2017.

Moving to more regular revaluations, better administration and greater transparency are all steps in the right direction.

“There still remains, however, the need for greater support for Scotland’s pubs, which face a disproportionate impact under the current business rates system. Through our analysis of the 2017 revaluation, it is clear that pubs and the wider hospitality sector remain disadvantaged in comparison to other high street businesses, facing an average bill in 2019/20 over 21% higher than before the revaluation.

“One of the key recommendations in the Barclay review was the “growth accelerator”, which guaranteed that investment wouldn’t be captured in rateable value for a 12-month period. It helps to remove the current disincentive to invest in pubs, which all too often are then hit by a rates hike. The SBPA have called for this measure to be introduced, but unfortunately this hasn’t been included in the Scottish Government’s Rates Bill.

“Pubs are hugely important to the Scottish economy, supporting over 66,000 jobs and paying over £940 million in taxes every year.

They are also a key component of Scotland’s tourism offer and play a huge role in combatting loneliness across the country.

“In the last five years, Scotland has lost 340 pubs – without government support, we will lose more.

“We look forward to working with Government and MSPs in delivering this.”

“The Government have acknowledged the issue with the 12.5% real terms cap, guaranteed for the lifetime of this parliament, but this remains a temporary fix and a more permanent solution for the industry is desperately needed.

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ISSUE 25 / Homegrown Bubbly

TRENDS

Homegrown Bubbly When you think of wine, it’s natural to immediately imagine vineyards adorning the sloping horizons of Italy or France, but the UK wine industry has been rapidly expanding with around 700 vineyards, and over 160 wineries producing world-class internationally award-winning sparkling, white, rose and red wines.

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ISSUE 25 / Homegrown Bubbly

UK-made Sparkling wine in particular has seen record breaking growth over the past few years with a 6% rise in sales across 2018, reaching a staggering 4 million bottles sold last year, making it the fifth most popular fizz in the UK – more popular than sparkling wines from Australia, the US and Germany combined. In fact, sparkling wine makes up for 68% of all English and Welsh wines and has received global recognition.

The Wine and Spirits Association recently released figures which show that while sparkling wine is rapidly growing in the UK, the primary push has come from cheaper bubbly, mainly Italian prosecco, which still stands strong as the bestselling fizz – in fact, Britons bought 117 million bottles in 2018, compared to 24 million bottles of champagne. Coming in third with sales of more than 23 million bottles in the UK is sparkling wine from Spain – predominantly Cava, and more than 5 million bottles from the rest of France.

The scale of the UK wine industry will come as a surprise to most people especially the employment opportunity it offers to British citizens. Importers, bottling plants, distributors and logistics companies around the UK employ almost 170 thousand people, and paid almost £4.7bn in duty to the Treasury in 2017, more than is paid for any other alcoholic drink.

Despite the unnoticeable competition, the English wine industry has enjoyed steady growth in recent years, with 3.86m bottles of bubbly released onto the market in 2017, a 64% increase on the previous year and nearly three times the 1.34 million bottles recorded in 2000. It has been projected that we can look forward to even bigger sales over the next few years as the wine made from grapes grown in the 2018 summer heatwave will soon become available.

Brexit has also given a bonus to the UK sparkling wines industry as many are now being considered to match the quality of French champagne – but priced the same, if not lower.

Using the same traditional method as champagne, English sparkling wine is left to age for around three years.

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Soft/Hot Drinks HEADLINE

Fentimans Valencian Orange is voted bartenders No.1 Tonic!

Fentimans Valencian Orange Tonic Water won the top spot in the prestigious Class Bartender Brand Awards, voted by some of the most influential people in the global drinks industry.

Since its launch in 2018, Fentimans Valencian Orange Tonic has won a number of esteemed global industry awards including: a coveted two-star Great Taste award, and more recently a Gold Medal at the prestigious San Francisco Wine and Spirits Competition.

Fentimans Marketing Director, Andrew Jackson commented: “With the premiumisation and broadening of the tonic category showing no signs of slowing, this latest award is testament to the emphasis Fentimans places on creating unrivalled and innovative flavour. For our brand to be recognised and endorsed by the most influential people in the global drinks industry, is incredibly humbling, and testament to the dedication and skill of the team we are building at Fentimans.�

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When only the best is good enough

Coffee pleasure – freshly ground, not capsuled 

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32 speciality coffees can be selected via the 4.3” touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience

sales@uk.jura.com, uk.jura.com

Ideal areas of use: In Public bars, hotel bars, hotel restaurants, private clubs, private function areas, seminar / conference facilities Recommended maximum daily output: 200 cups JURA – If you love coffee

ISSUE 25 / Under 25’s

TRENDS

Youth say no to booze As the younger generation leans more towards a healthier lifestyle, a study has suggested a new rising trend that almost a third of under-25’s are cutting out the booze.

I remember turning eighteen with an eager face to get down the local with my mates, secretly hoping the barman asks for my ID so I can show off the new provisional – if only I still got asked. However, times have changed, we’re apart of a new generation that promotes healthy living wherever possible. With many youngsters choosing more mindful options or even committing entirely to vegan or vegetarianism, it’s no surprise that alcohol is next on the list for these health advocates to tackle.

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According to the study carried out by the BMC Public Health Medical Journal, they suggested that between 25% & 33% of under-25’s are avoiding alcohol all together – a considerable increase from 18% in 2005.

The hospitality industry is known for ever-changing trends and quickly adapting to the growing market, so I’m sure the industry will take this in its stride and continue to dominate.

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ISSUE 25 / Under 25’s

Soft Drinks

Hot Drinks

A key to staying afloat through these social changes is to adapt where you can, and put your customers’ needs at the forefront of your business. Now, obviously this doesn’t mean cutting out your alcohol offering entirely but match it to cater for the consumer.

Non-alcoholic offerings aren’t just restricted to the soft drinks market.

Tea & Coffee has been on a non-stop growth in the past few years with 70 million cups of coffee being consumed in the UK every day, and tea more than doubles that figure with 165 million cups being consumed on a daily basis – that’s 60.2 billion cups a year. You don’t need me to tell you that it’s an impressive figure.

The soft drinks market is broader than ever with consumers no longer wanting to settle with a standard glass of coke or lemonade (some still do, but definitely not all), they want to still enjoy their time out by treating themselves to an exciting beverage, just without the units. With this sudden change in trends, brands are already spouting up everywhere with their own non-alcoholic solution – meaning there’s plenty to choose from. Additionally, the reason young people are cutting booze is predominantly due to the health benefits, so you’ll find a majority of these new soft drinks’ brands will be boasting the use of healthy & organic ingredients, and usually presented in sustainable packaging which is another ‘mainstream’ trend that consumers look for.

Introducing or broadening your hot drinks selection in your venue is a great way to widen your audience and maintain at the front of these trends. However, when taking this on, understand that the stereotype of British people drinking builder’s tea from china cups is not the case anymore. Much the same as the craft beer trend, consumers are wanting to try specialised products that are far from the norm, whether that be loose leaf tea or exotic coffee beans.

Also, you’ll find with a lot of coffee drinkers/enthusiasts that they will look for details like what beans are being used, the quality of the barista and even if the right cup is used. So, make sure you do the research - either train existing staff in coffee making or employ an already qualified barista.

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Stand D16

WMF 5000 S+ It’s engineered for high performance and long-term reliability.

With its rich menu of premium coffee specialities, the WMF 5000 S+ has the power and the agility to satisfy all your customers, at the pace they demand.

Please call 01895 816 100 | or email sales@wmf.uk.com | www.wmf-coffeemachines.uk.com

ISSUE 25 / Coffee Cup Ban

ENVIRONMENT

No more single use coffee cups A daily coffee fix is a staple part of the day for millions of people around the world. But with a growing awareness of the damage being done to the environment by single-use plastic cups, reusable cups are taking over and becoming the new trend.

Plastic pollution is becoming an increasing concern as emerging research continues to show just how much damage it’s doing to our environment, and single-use plastic cups play a big role in the damage.

Due to this, we have seen a rise in many UK coffee chains now offering the use of reusable cups, some offering discounts and others flat out refusing to use single-use cups.

Why are single-use cups a problem?

Many people will presume that single-use cups are recyclable, which they are, but very few actually get recycled – in fact, a report in 2017 suggested only 1 in 400 cups were being recycled. This has risen since to 1 in 25 cups now being recycled.

The mixture of plastic and paper in the lining, which is designed to make them leakproof and retain the heat, is the main cause of difficulties.

What can we do?

Due to this, many of us are looking for ways to tweak our daily routines in order to reduce our plastic usage, and a number of UK coffee chains are aiding the transition.

Many businesses are implementing measures to encourage customers to use less plastic in the last few months, and major chains have been offering a discount to those who bring in reusable cups for years.

We recommend eCoffee cups are a veteran when it comes to reusable cups, and they also offer a bespoke design service to include your logo or business name on the cup – a great way to maximise your brands marketing.

“The UK throws away 2.5 billion disposable coffee cups every year, and less than one per cent of those are recycled.”

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Spirits/ Mixers HEADLINE

Luxardo launches ‘Modify This!’ masterclass tour Liqueurs are cast into the spotlight within the new Luxardo masterclass tour and series of guest nights in bars in cities around the UK. Gareth ‘G’ Franklin, global brand ambassador for Luxardo at Cellar Trends Ltd, will embark on the brand’s 2019 roadshow this Spring and Summer. Entitled ‘Modify This!’, it launched in Wales, with the first night at Pennyroyal in Cardiff on 10 April, followed by a guest night on 11 April at Academy in Barry. Dates in Scotland included Blue Room in Dundee on 23 April. G will now continue to head around the UK. The tour focuses on how liqueurs can take the primary role in aperitifs, classic cocktails and original new creations. G will profile his selection of Italian liqueurs as the base ingredients rather than a secondary flavouring, as he inspires bartenders to ‘modify’ the traditional perceived usage of liqueurs.

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ISSUE 25 / Kahani Top Cocktails

Kahani’s Top Four

Following the recent opening of Kahani London, we recently caught up with their Head Bartender, Giuseppe Ceradini, to highlight his top four cocktails for this summer.

1. Constructive

2. Px Espresso Martini

4. Tandoori Ananas

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• Vodka • Perdro Ximénez Sherry • Espresso

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Thyme-infused Gin White Berry Puree Lemon Juice Italicus Rosolio di Bergamotto Liqueur • Manzanilla Sherry and Vanilla Cardamom Foam • Dried Cranberry Garnish

3. SW1

Homemade Spiced Rum Hint of Cinnamon Powder Drop of Honey Lime Juice Pineapple Juice 2 pieces of tandoori grilled pineapple

• Saffron and Cardamom infused Pátron Tequila • Cointreau Liquor • Lime Juice • Fresh Mint

4.

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3.

2.

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ISSUE 25 / In The Mix

COCKTAIL

Summer Breeze Ingredients • • • •

Giffard Watermelon Syrup Giffard Raspberry Syrup Home-made lemonade Raspberry and mint garnish

Recipe 1. 25ml of Giffard Watermelon Syrup 2. 3 bar spoons (15ml) Giffard Raspberry Syrup 3. Top up with home-made lemonade 4. Mix and then pour into a chilled/iced glass 5. Garnish with raspberries and mint

Special thanks to: The Sands Hotel, 16 Marine Drive, Margate, Kent CT9 1DH @baymargate @sandshotelmargate

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For more information about Giffard’s full range of Liqueurs and Syrups visit:

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ISSUE 25 / Competition

Rémy Martin is searching for UK’s top XO dessert pairing As one of the finest Cognac houses in the world, we thrive to continue to inspire and challenge the category.

Which is why we are launching a world first #remysprint (Rémy Sommelier Pâtissier Rooted In Talent) competition to shine a light on the humble ‘dessert moment’.

The Challenge? To encourage the UK’s top pastry chefs and sommeliers to creatively work together and utilize their unique talents by creating an innovative dessert to be paired with Rémy Martin XO.

Step 1:

Finale

Form a team of a Chef Patissier and a Sommelier and submit your dessert pairing concept in this form below. The brief is simple, use your imagination to reveal the XO’s rich complexities by enhancing the afterdinner experience with a dessert pairing. All entries must be received by 20th May 2019.

The teams will have 3 weeks to review their concept and storytelling and will be invited to turn it into reality and present their creation on the 9th of July at Claude Bosi Bibendum. Our panel of experts, including Claude Bosi and other food experts, will pick the top 5 final teams.

Step 2: Our panel of talented industry individuals, including 2 star Michelin chef Claude Bosi, will shortlist the entries to 12 teams. The teams will then be invited to start their XO immersive journey at a sensorial event hosted on the 17th of June in central London to further inspire your creations.

The Perks: the top five winning duos will have the chance to present their creation at an exclusive VIP press and influencers event in September with associated media coverage for each team participant and restaurant.

The Prize: The winners will then be whisked away for a 5* money can’t buy Rémy Martin experience in Cognac, staying in a 5-star hotel and discovering the cellars with our Master Blender Baptiste Loiseau.

To enter go to: www.remymartin.com/uk/news/how-to-take-part-in-the-remy-martin-sommelier-patissier-competition/ By submitting this form, you are agreeing to the privacy policy and if you win the contest to list the dessert pairing at your restaurant as stipulated in the T&Cs. All entries must be received by 20th of May 2019. Shortlisted desserts must be listed on the restaurant menus for at least 3 months from September 2019 for entrants to claim their prize.

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ISSUE 25 / Monin Drinks Report 2019

REPORT

Summer Report

Summer is just around the corner and with 21st June marking the official start of the season, there’s no time to waste.

Following the recent release of the MONIN Summer 2019 Drinks Trend Report, which commissioned an independent survey of 1,000 consumers and investigated what makes them tick when heading out during the summer, we’ve compiled our findings and coupled them with tips to help you make the most of the warmer months.

A Question of Age

The Summer Opportunity

Location, Location, Location

38% of consumers are more likely to go for drinks in the summer compared to the winter. That equates to a potential 33.8 million people at an average of 1.8 visits a week.

Londoners are most likely to take advantage of their buzzing surroundings with 84% of consumers enjoying a drink in a bar, pub or restaurant three of more times a week during the summer.

The Regulars 38% of consumers head out of home at least once a week between May and September, and 1 in 5 go out for a summer tipple three or more times a week.

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84% of 18-24 year-olds are more likely to visit a bar, pub or restaurant in the summer than during winter.

The frequency at which people aged 55 and over visit a venue for a drink differs very little between Summer and winter with the average remaining at one visit per week.

Time for a Drink 32% will spend more than three hours enjoying the hospitality of a pub, bar or restaurant, and 18-24 year-olds are more likely to have the longest dwell with 47% staying three hours or more.

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ISSUE 25 / Monin Drinks Report 2019

Footfall Drivers

How to Capitalise

The Top Five Reasons when choosing a summertime venue:

As consumers gear up for a summer of fun it’s essential that your venue appeals to the widest audience. To help you capitalise on the opportunity Lee Hyde, Beverage Innovation Manager at MONIN, has shared his five top tips for a successful summer:

• • • • •

Outdoor Space – 56% Value for Money – 51% Proximity to Home – 47% Food Menu – 47% Drinks Range – 28%

The Great Outdoors An outdoor area is most important to 25-34 year-olds with 60% citing this as a reason for choosing a venue.

1. As your customers increase the frequency of their visits, it’s important to change your drinks menu regularly to keep it fresh.

Consider offering a different drink every day to ensure there’s always something new to pique their interest.

2. Outdoor space is a key decision influencer for consumers when choosing a venue. Make the most of the opportunity by creating an outdoor pop-up bar.

Promoting a sense of occasion could encourage consumers to visit the bar more often as they don’t have to stray too far from the action (or the sunshine).

3. No outdoor space? Bring the great outdoors in. Opening doors and windows will help to emulate the feel of an outside space without the worry of a sudden rain shower. Try adding a few wellplaced decorations and of course, introduce a summer inspired menu.

4. As the mercury rises, if you are fortunate enough to have airconditioning, it is worth advertising this as some consumers will be looking for an escape from the heat. It is also worth considering adding a shaded area in your outdoor space to offer a tranquil oasis away from the midday sun.

5. Variety is the key to success.

Promoting a schedule of summer events that cater to different group dynamics including BBQs, sporting events, family days and quiz nights as well as a drinks list that includes both alcoholic and no ABV options will enable you to appeal widest audience possible.

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ISSUE 25 / Monin Drinks Report 2019

The Perfect Summer Drink

Money, Money, Money

Hitting the spot

Alcoholic Cocktails

• More than half of consumers (52%) choose a thirst-quenching option, whereas 40% choose a refreshment for its great taste.

• A quarter of Londoners make a decision based on a drink’s health credentials, such as lowcalorie options.

• 51% of 18-34 year-olds will purchase a beverage with a fruity flavour.

• Younger generations enjoy pitchers with around a third (34%) of 18-24 year-olds saying this is a factor when buying a summer drink.

• Summer sees the sales of cocktails rise with 66% of consumers selecting one, compared to just 2% in the winter.

£5.78 is the average price people would expect to pay for a cocktail during the summer. However, Londoners are prepared to pay the most for an alcoholic cocktail at an average of £7.15, and 18-24 yearolds will pay £1.65 more an alcoholic cocktail than those aged 55 years and over.

No ABV Drinks A third of consumers would pay up to £6 for a no ABV drink. However, 1724 year-olds will pay £1.57 more for a no ABV cocktail than those aged 55 years and over.

Top Five Profile 1. Frozen – 55% 2. Citrusy – 48% 3. Sparkling – 45% 4. Sweet – 44% (74% of 1824 year-olds would choose something sweet) 5. Tropical – 36%

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ISSUE 25 / Monin Drinks Report 2019

Creating the Perfect Drinks Menu

Bringing Flavour to Life

While the research shows that great taste is a leading reason for consumers to choose a drink, there’s a little bit more to it than flavour alone.

So how do you make sure your menu hits the right spot?

Every customer has a different format and flavour preference so it’s important that you take time to learn which options are most popular so that your range offers something for everyone.

4. It’s important to consider the level of alcohol content in each of these beverages to ensure customers drink responsibly.

Consider serving a glass of water alongside each course.

1. Get creative and mix together popular flavours to create a winning combination.

5. Ensure your no ABV offering doesn’t come second best. Many consumers are opting to reduce their alcohol consumption it’s therefore important to give these drinks equal consideration. Rather than offering no ABV versions of traditional cocktails, provide a range of drinks that are unique to this section of your menu.

It’s all About the Flavour The must stock summer flavours according to consumers: 1. Strawberry - 38% 2. Lemon - 35% 3. Pineapple - 29% 4. Passion fruit - 28% 5. Mango - 28%

The right drink for the right consumer • 48% of 18-24 year-olds are the group most influenced by the range of drinks that a venue offers. Whilst this is an important factor for just one in five of those aged 55 years or over.

• Passion fruit is the second most popular flavour for those aged 25 and younger.

• 18-24 year olds are most likely to opt for sweeter flavours with 60% of those surveyed choosing strawberry as their preferred flavour. Those over 55 are looking for sharper flavours with 32% citing lemon as their preferred choice.

2. Holding regular tasting sessions with your staff is a good way to canvas opinion on likes and dislikes. This will also enable them to confidently recommend drinks from your menu. Host tasting evenings for consumers too. There’s no one better to help create the perfect menu than those who regularly buy from it. Not only will you be confident in your range, but it can encourage customer loyalty.

3. Take your customers on a flavour journey. Why not create a five course drinks menu? For a fixed price, customers can enjoy up to five drinks that will take them on a journey of taste whilst incorporating the most popular formats and flavours.

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ISSUE 25 / From Grape to Glass

Lanchester Wines Continues to Grow

Ontrade Progress sits down with Lanchester Wines to discuss their recent sales team expansion.

James Dainty and Hannah Fennelly have joined Lanchester Wines’ expanding sales team in two newly created roles, increasing the leading wine merchant’s physical presence across both the North and South West regions.

Based in Yorkshire, Business Manager James’ role will focus on driving sales across Lanchester Wines’ premium regional wholesale customers and specialist independent stores, while sourcing new business opportunities.

He joins the business from Hallgarten & Novum Wines and has extensive experience across the premium wine trade both in the Yorkshire region and nationally.

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Hannah is Lanchester Wines’ newest recruit. Focusing on the South West, her role as Regional Business Manager will see her working closely with colleague Steve Machin who joined Lanchester Wines in May 2018 as Senior Business Manager in the South. Hannah joins the team with extensive retail experience, including six years at Majestic before managing a small chain of independent wine stores.

Both report into Director of Sales, Mark Roberts: “Our business continues to evolve and we’ve made a conscious decision to seek out young, ambitious people to join our team. The creation of these new roles provides opportunities in two very different geographical locations and within a new demographic of customer.

“Over the last five years we’ve strategically reviewed, reassessed and reformed both our sales team structure and our business as a whole. Our focus has been the ongoing premiumisation of our business through both the wines we buy and the people we employ. Both Hannah and James are the next step in our evolution and we’re very much looking forward to working with them.”

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Beers & Ales HEADLINE

Krombacher Strengthens Selection with NonAlcoholic Weizen (Less than 0.5%ABV) Following the success of the Krombacher Low Alcohol Pils, Germany’s leading premium beer brand has enhanced its range with the addition of its NonAlcoholic Weizen.

Joining the brand’s already illustrious selection of premium German beers, the new SKU will be rolled out immediately in 50cl bottles in cases of 12.

Looking to tap into the growing market for quality-tasting low and no alcoholic beers, the wheat beer will be targeted at the ON/OFF trade ahead of the summer.

Brewed with Hallertau hops and fresh mountain spring water, the new Weizen is equally cloudy and bright in appearance with the fresh banana-like aromas finely balanced against the malt and light hoppy notes. Finely sparkling and full in flavour, the beer is beautifully balanced with a finish to savour. Best accompanied with light dishes such as fish, poultry or seafood but also great with zesty salads.

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Find out how to profitably serve your customers even better coffee, tea and soft drinks - book your FREE pass to European Coffee, Tea & Soft Drinks Expo

REGI S TODA TER Y FO FREE R ENTR Y

European Coffee, Tea & Soft Drinks Expo returns to London Olympia on May 21st and 22nd.

With your customers becoming ever more discerning and demanding, this market leading show, created purely for the foodservice sector, will put you ahead of the game when preparing and serving both hot and cold beverages.

Here’s why you should visit: • Over 170 exhibitors from many world leading brands to numerous smaller suppliers • A comprehensive FREE to attend conference programme featuring industry leaders • Barista Masterclasses featuring the very best, award-winning baristas from the UK and Europe, including Agnieszka Rojewska, the current World Barista Champion, Dale Harris, World Barista Champion 2017 and Dan Fellows, World Coffee in Good Spirits Champion 2018, plus many more superstars in this world first!

• Roastery Masterclass Live! Another world first, featuring the best coffee roasters in the land together with live roasting - you won’t see this at any other show!

• The Tea Quarter in association with National Tea Day – tea pairings and inspiration for the F&B market to boost your tea sales • Soft Drinks Pavilion– make the most of the long hot summer!

• And lots more including networking, a VIP programme and ‘Roastery Way’, an area dedicated to smaller, independent roasters. And it’s ALL FREE to attend!

WHY I’M COMING “I really believe the quality tea and coffee offerings, along with an interesting and varied soft drink offering has been overlooked for too long. I see European Coffee, Tea and Soft Drink Expo as a brilliant way for operators to meet with many suppliers, and see the amazing products being offered to enhance their guests experience, and revenue.”

Mark Hastings, Director of Restaurants, Mandarin Oriental Hyde Park

To find out more about European Coffee, Tea & Soft Drinks Expo 2019, please contact us on +44 (0) 203 668 9809 or email: info@europeancoffeeexpo.com REGISTER TODAY FOR FREE FAST TRACK ENTRY www.europeancoffeeexpo.com

ISSUE 25 / Brewery Profile

BREWERY PROFILE

Time & Tide Brewery

This month’s Brewery Profile comes from our local brewers, Time & Tide Brewing. We sat down with Kerry Campling, Co-Owner and Director, to talk about their Kentish Beer story.

Where it all started

Bumps in the Road

Credit goes to my husband Paul who had this idea, as many do, to set up a brewery about 10 years ago. He was so passionate about it, and so determined to make it happen – he did all the research and spoke to lots of people along the way, and eventually he met Sam, the co-owner and other Director/Head Brewer – who in parallel was thinking the same thing - and they just clicked!

They have the same outlook on beer/ brewing/business – the whole craft beer experience. Sam was brewing at another brewery at the time, and when the company was set up, they began gypsy brewing at Ripple Steam. This quickly led to the sourcing of premises on the outskirts of Deal, where we lovingly and painstakingly built our 20 BBL brewery.

Initially, not having our own brewery was the biggest challenge! Gypsy brewing in other breweries with different kit, and all the challenges that come with brewing generally made it extremely difficult. Other challenges were things like the local area being predominantly cask oriented – we began using key-kegs after extensive research, and no local outlets were set up to dispense it. We were determined to pioneer key-keg for our beers because we feel they were/are the best means of dispense for the type of beers that we’re brewing. Lastly, but probably the biggest challenge is that we have young families, so juggling your own business with family life is always tricky.

See the full range at: www.timeandtidebrewing.co.uk 28

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ISSUE 25 / Brewery Profile

The Core Range

Local Inspiration

The Future

We make modern IPA’s and various other styles such as stouts, saisons, and a lager. We also have a number of seasonal beers, and a barrel aged programme. Ultimately, we take the best method for each beer to get the right result for that beer. Quality and flavour are of the upmost importance to us – we want the drinker to have a fantastic experience drinking our beers. Our core range consists of the likes of Spratwaffler (Pale Ale), All in Jim (an APA), Kraken Coffee Stout, Depth Charge (stout) Lighthouse Lager (a helles style lager) and Urban Goose (session IPA).

Being in Kent inspires everything we do in all honesty – from the brewery name, to many of our beers (Spratwaffler is a colloquialism which refers to fishermen who lived in the north end of Deal, and would catch sprats, and then climb out of their boats and literally cook and eat them on the beach! We’re also releasing Ham Sandwich shortly – inspired by a famous sign on the outskirts of Deal near the brewery, and of course things like Lighthouse Lager, Depth Charge, Smugglers Stout…..), the artwork – we’re passionate about this area and we’re lucky to have some amazing ingredients at our fingertips because of it (Kentish fruit, Kentish wine barrels, and of course the Deal Hop Farm which we are currently working in partnership with to produce beers using hops grown in and around Deal). We’re really proud of the area we live in.

It’s an exciting year for us. We want to continually improve and make fantastic beer! We really love what we do, and we want to expand our barrel aged programme, expand our coverage across the UK and beyond, and we’re looking forward to working closely with the local community as part of the Deal Hop Farm project. We’re making cask beer again, and we will be bringing out another 3/4 craft beers every quarter. It’s all about the beer!

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ISSUE 25 / Summer Stocklist

SEASONAL

Summer Stocklist Birra Moretti Birra Moretti is a genuine beer produced using a traditional process that has remained almost unchanged since 1859. To produce Birra Moretti, only the highest quality raw materials are used and a particular mixture of valuable hops, that gives the beer its aroma and unique fragrance, intensifying the slight bitter flavour. www.birramoretti.com

Heineken 0.0 Brewing a great tasting 0.0% alcohol lager beer, is it even possible? The master brewers over at Heineken started from zero and spent years exploring, brewing, and tasting before they finally created a recipe defined by its refreshing fruity notes and soft malty body - perfectly balanced. Heineken 0.0 Lager 0.0% is ‘open to all’. It’s open to all people, moments and drinking occasions, which might call for a beer but not for alcohol. www.heineken.co.uk

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ISSUE 25 / Summer Stocklist

Kirin Ichiban Kirin Ichiban is one of the world’s purest beers. With a history spanning over 100 years, it is a beer with the sincere heart of Japan at its core.

Founded in Yokohama, Japan in 1907, the brand respects the true art of brewing. As such, Kirin Ichiban remains one of the only beers in the world to use the first press brewing process to ensure a quality beer with a delicate and superior taste. www.KirinIchiban.com

Lagunitas IPA Lagunitas IPA has a taste profile that appeals to those heavily engaged in the craft scene and its newly launched DayTime Session IPA (February 2019) has a lower ABV of 4%, which accommodates those looking for a more sessionable craft offering without sacrificing on taste. www.lagunitas.com

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ISSUE 25 / Expert’s Opinion

Save the High Street We caught up with Brigid Simmonds, Chief Executive of the British Beer and Pub Association, to discuss the concerns over business rates.

The demise of the high street is a muchreported topic, the Daily Mirror, the Daily Express and the Daily Mail are all running campaigns to ‘save the high street’ and these campaigns are crucial to raising awareness outside of the pub trade. What is interesting about these campaigns, whether it be the Conservative supporting Daily Express or the Labour supporting Daily Mirror, they are all calling on the Government to reform business rates. It was also interesting to note that Liz Truss MP, Chief Secretary to the Treasury, recently said business rates need fundamental reform.

There is clearly broad-church support for changes to business rates, but whilst there have been reductions for small businesses like pubs in recent years, fundamental reform seems far away. Without doubt this is a 20th century tax which is not fit for a world when on-line shopping takes so much of our income.

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Pubs pay 2.8% of the total business rates bill, whilst only accounting for 0.5% of turnover. This is a zero-sum game, so when shops and pubs close, those that are left have to make up the deficit. In the short term, guidance for pubs for the 2021 revaluation must introduce a Growth Accelerator which encourages capital investment, without demanding more in rates the second they are completed and adjusts business rates for the average operator without penalising those who do better.

Pubs are the cornerstones of communities and a core part of the high street experience. They offer that refreshing pint after shopping on the high street, or that muchneeded coffee to get going for an afternoon of shopping. However, without wholesale reform to business rates, cuts to beer duty and further support from Government, like the rest of the high street, pubs will continue to struggle.

www.ontradeprogress.com

ISSUE 25 / Expert’s Opinion

A sneak peek into a CAMRA campaign Ontrade Progress chats with Tom Stainer, Chief Executive of CAMRA, about their recent campaign to better business rates.

You may wonder why a consumer organisation cares about business rates, or how those passionate members you may see in the pub have anything to do with such a campaign.

Our recent campaigning work includes our call for fairer business rates for English pubs. Following a survey of 650 publicans, we’ve found that an overwhelming 72% of licensees believe the system is ‘unfair’.

They’ve told us how they’ve had to lay off staff, put off important investments into their business and raise prices for consumers to cover the costs.

We believe that campaigning for better business rates has a huge impact on the average beer drinker, who wants to see open and thriving pubs in their community. This is why we’ve included better business rates as a core ask as part of our Save Our Pubs campaign to Government.

So how are we bringing about change?

Our licensee survey has formed part of a submission to the Treasury Committee in the House of Commons, where it will be considered as part of an inquiry into the impact of business rates.

It follows hot on the heels of a mass effort by our members to convince their MPs to show up to a debate on how beer and pubs were taxed. As a result, more than 35 MPs from six different political parties ultimately spoke up in support of Britain’s pubs, including the Chair of the All Party Parliamentary Beer Group, Mike Wood MP. Our members on the ground played a pivotal role in convincing their MP to get involved and keep beer and pubs firmly on the political agenda - despite several political distractions taking place!

To get involved, visit: www.camra.org.uk

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ISSUE 25 / Expert’s Opinion

Brewers Association Releases Annual Growth Report Bob Pease, CEO/president of the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, outlines the latest growth figures for 2018.

Every year the Brewers Association releases annual growth figures for the American craft brewing industry and I can now report that in 2018 small and independent brewers collectively produced 25.9 million barrels and realised 4 percent growth, increasing craft overall beer market share by volume to 13.2 per cent. (Note, a barrel is 31 gallons).

Retail dollar value was estimated at $27.6 billion, representing 24.1 percent market share and 7 percent growth over 2017. This growth occurred in an overall downward beer market, which dropped 1 percent by volume in 2018. The 50 fastest growing breweries delivered 10 percent of craft brewer growth and craft brewers provided more than 150,000 jobs, an increase of 11 percent over 2017.

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There were 7,346 craft breweries operating in the U.S. in 2018 including 4,521 microbreweries, 2,594 brewpubs and 231 regional craft breweries. Throughout the year, there were 1,049 new brewery openings and 219 closings, a closing rate of 3 percent.

The vast majority of growth came from microbreweries and brewpubs, with microbreweries accounting for around 80 percent of the craft category’s total growth, up from 60 percent in 2017. Brewpubs also had a solid year being up 13 per cent, accounting for about 20 percent of total growth, but the microbrewery category continues to be the bigger growth engine both because of the number of breweries in the category and because of higher growth per brewery.

Small and independent American craft brewers continue to serve as job creators, strong economic contributors and community beacons. Will we see these trends playing out in the UK market? Time will tell, but we can be sure of one thing‌the beer lover is increasingly demanding experience along with flavour, quality and variety and that is continuing to drive brewery openings.

www.ontradeprogress.com

ISSUE 25 / Enthusiast’s Review

REVIEW

Coastline

This month our in-house beer guru, Rory, reviews the Coastline Gooseberry & Vanilla Dry Hopped Sour by Fourpure Brewing Co.

This one is by Fourpure Brewing Co and is a gooseberry & vanilla dry hopped sour. Now, personally sours are very hit and miss for me. The beer itself pours a hazy golden yellow, barely any head on this, then it disappears very quickly.

The aroma is subtle, and as expected it has a gooseberry and citrus aroma.

Slight sour sting on the nose. The taste is odd, not in a bad way. It’s got citrus, gooseberry and then has a vanilla and lactose sweetness. It ends with some hop bitterness and a little lip puckering sourness. The body is medium/light and has a slightly creamy mouthfeel. I prefer a sour that just hints at the sourness and not just smash you in the face. This ticks the box for me.

My opinion - 9/ 10

Coastline Gooseberry & Vanilla Dry Hopped Sour 6.0% ABV Fourpure Coastline Sour

Follow Rory on Instagram: @beerdyrory

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ISSUE 25 / Cask Marque

TOP TIPS

Cask Marque’s Top Beer Festival Tips With summer approaching, beer festivals are a great way of attracting customers to your pub.

For many people, the first time they try cask ale is at a Beer Festival.

Once they’ve tried cask ale, and realise they like it, they come back for more. So they are a great opportunity for you to increase sales of the cask ales stocked year round in your outlet and build your reputation as a good cask ale stockist.

When?

What?

Pick a ‘calenderised’ date, such as a Bank Holiday, a local event like a carnival or fete, or a milestone date for your outlet. Check there are no other festivals planned in your area on these dates.

The number of ales that you decide to stock will be dependent upon the length of your festival, the size of your outlet and the expected number of customers. As a guide, approximately 20 ales should be stocked, based on a festival of between 2 and 5 days.

Order a variety of ABVs, colours and different styles of ale (eg, milds, porters, amber and blonde ales, strong ales) to suit every palate.

Where?

Beer Festivals don’t have to be outdoors. Have you a function room you could use? If holding your event outdoors make sure you have a marquee or sheltered area to ensure it can still go ahead if the weather is bad.

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A Beer Festival does not have to be limited to draught beers only.

Consider ciders, gins, bottled ‘beers of the world’ or a Prosecco bar

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ISSUE 25 / Cask Marque

How?

What?

You can purchase or hire beer festival equipment from a number of firms. If the cask ales are being kept outside, or in a function room, the casks will need cooling jackets to maintain the temperature.

Keep your food offering simple such as a barbecue, Hot Dogs and Hog Roasts. If you don’t want to serve your usual menu, consider ‘Bundle deal offers’: a pie and a pint or a burger and a pint can be popular choices and simple to serve.

Also, ensure your staff are fully trained and confident speaking about and selling each of the beers available. Run a tasting session prior to the Festival to enable them to give informed advice to customers and encourage staff to offer Try Before You Buy samples.

Great tasting notes can be found for beers at www.cyclops-beer.co.uk.

Who? Entertainment can be a great way to encourage customers to attend your event, stay for longer and spend more money in your outlet. Make sure you cater for your audience. If you want the festival to be a family event you could hire a bouncy castle and face painters to keep the children entertained. Booking a band or an act can attract a wider audience to your Festival. (Remember to apply for a TEN if your event is outdoors).

Promote, promote, promote!

Update your website, Facebook and Twitter account with the event details well in advance.

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ISSUE 25 / Expert’s Opinion

By the Sea

Kate Nicholls, Chief Executive of UKHospitality chats to Ontrade Progress about the importance of seaside towns to the industry.

When, in The Entertainer, Joan Plowright returns to her seaside hometown, it is a town on the wane.

Even in 1960, the heyday of the British holiday resort has long since passed and her father, a faded music hall star played by Laurence Olivier, plays to increasingly dwindling and disinterested crowds.

In a wider sense, the movie sees Britain facing its own reflection as a previously dominant power and coming to terms with its current place in the world. There is, though, a reason why its framing device is that of a town in decline and an end-of-thepier show in trouble. The problems being faced by towns such as this were obvious nearly 60 years ago.

Britain’s seaside resort towns are, these days, a mixed bunch. Some have managed to age gracefully and retain a discreet charm, but many have spent decades deteriorating. The post-war boom in cheap package holidays has not been kind to the venerable British seaside resort and some of them are severely overdue for regeneration.

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The House of Lords Regenerating Seaside Towns Committee recently published a report outlining the desperate need for such resorts to “reinvent themselves”. I gave evidence to the Committee last year and highlighted the integral role that hospitality can play in revitalising beleaguered towns around the country. Traditionally, our sector has been at the heart of the success of resorts - pubs, restaurants, holiday parks, theme parks, bingo halls and nightclubs have all played their part.

The Committee’s report calls for a reinvention of seaside towns.

Plainly, we are not going to see a return to the golden days of holidaymakers flocking to golden miles around the country; but we can help seaside resorts forge a new, contemporary identity.

Hospitality can, and indeed should, be at the centre of regeneration efforts.

The report outlines employment as a major challenge. Younger people, the Committee says, are not drawn to working and living in these towns.

UKHospitality has spoken about the unfair perceptions that the sector faces regarding the work it offers.

Our efforts to dispel myths can go hand-in-hand with efforts to promote living and working in seaside towns.

This work is already underway, spearheaded by one of UKHospitality’s most active members. Daniel Davies, founder and Chief Executive of CPL Training and Chair of the National Licensing Forum is driving a major revitalisation project in New Brighton.

Dan has formed a brand new company with the specific purpose of breathing new life into a famous old seaside resort that has been allowed to go to seed in recent decades. The new company, Rockpoint Leisure, has purchased a number of derelict buildings in the town with the aim of creating a new culture and leisure hub in the historic Victorian Quarter.

The James Atherton pub is already up and running following a major refurbishment.

It is to be hoped that the efforts on the Wirral will be a catalyst for more regeneration around the country and proof that hospitality can be at the heart of driving positive change and growth.

www.ontradeprogress.com

Food News HEADLINE

Direct Seafoods warn chefs on halibut sustainability Direct Seafoods is urging chefs to take wild halibut off menus and has pledged to only offer the farmed variety to its customers.

The move is in response to increased concern about the sustainability of halibut caught in the North Atlantic.

With dishes such as roast halibut increasingly popular on menus, Direct Seafoods are encouraging their customers to use farmed fish sourced from both Scotland and Norway.

Direct Seafoods brings together 10 hospitality-focused regional fish businesses from Devon to Scotland under a national brand within the Bidfresh group, supplying thousands of chefs in restaurants, hotels, pubs and other hospitality sectors.

“Direct Seafoods is clear that we won’t sell wild halibut until a truly demonstrable wellmanaged fishery is in place. In the meantime, we’re urging chefs to avoid supporting the trade in endangered species and only put farmed halibut on menus.”

Laky Zervudachi, director of sustainability

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This recipe was developed by Mark Robinson, Head Chef at Vacherin. Mark says:

“If you’re preparing street food, I think it’s important that dishes don’t look too dissimilar regardless of catering for varying types of dietary or allergen requirements. As chefs, we want to show that we believe in providing clients and customers looking for meat free the same consideration as other dietary requirements without having to compromise on quality, taste and style.”

Quorn® Bao Buns with Quorn pieces Sesame glazed Quorn pieces served in steamed bao buns with a kimchi and peanut garnish.

Outlets interested in stocking Quorn should email foodservice@quornfoods.com, ‘phone 0345 602 9000, or visit https://www.quornfoodservice.co.uk/ for more information. The brochure is also downloadable via the Quorn Foodservice website https://www.quornfoodservice.co.uk/downloads/restaurants 41

ISSUE 25 / Food Safety

FOOD ADVICE

The Stamp of Approval

You may have seen the majority of eggs with a red Lion stamp, but why is this and what does it mean? We sat down with British Lion Eggs to talk about the Lion stamp and where it came from.

The British Lion has become one of the UK’s most successful food safety schemes since its launch in 1998.

All eggs that carry the British Lion mark have been produced under the stringent requirements of the British Lion Code of Practice which ensures the highest standards of food safety. The code covers the entire production chain and ensures strict food safety controls including the guarantee that all hens are vaccinated against Salmonella.

Since its launch, more than 130 billion Lion stamped eggs have been sold and over 90% of UK eggs are now produced under the British Lion scheme.

The egg safety scheme was first introduced to reduce cases of salmonella food poisoning caused by eggs, but it also includes a guarantee that hens and eggs are British, as well as being kept to higher welfare standards than the law demands.

The Food Standards Agency has even recently confirmed that they are the only eggs that are safe to be consumed runny, or even raw, by vulnerable groups.

The British Lion Quality Code of Practice includes; • Compulsory vaccination against Salmonella Enteritidis of all pullets destined for Lion eggproducing flocks.

• Regular independent auditing.

• Improved traceability of eggs.

• A ‘best before’ date stamped on the shell and pack.

• Stricter hygiene controls at farms and packing centres.

A ‘passport’ system means that every British Lion egg also gets a unique number, which acts as a passport and means every egg, hen and bag of feed is completely traceable, every step of the way.

Find out more at:

www.egginfo.co.uk 42

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ISSUE 25 / Food Safety

Your egg code explained Enter the code printed on your Lion egg at www.lioneggfarms.co.uk to trace its life.

1

F/RANGE-1 UK54321 BB 01NOV

4

2

3

1. Method of production

3. Best-before date

0 = Organic 1 = Free Range

All British Lion Quality eggs must include a ‘bestbefore’ date printed on the shell.

2 = Barn 3 = Caged

2. Producer identity

4. British Lion mark

A Unique code denoting where the egg was produced. e.g UK54321

Only found on eggs that have been produced in accordance with the British Lion Quality Code of Practice.

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ISSUE 25 / Taste Test

TASTE TEST

Snack, Crackle and Pork

We recently teamed up with the guys over at Mr Scratchings to put their meat snack range to the test.

Pork Crunch “Wow, these are the lightest pork snacks I’ve ever tried! They’re like crisps but with all the natural pork flavour you can’t get on a crisp. The texture is so unique. I would recommend to anyone loves pork snacks and even more for people who haven’t tried pork crackling or scratchings yet.”

Check out their full range of pork snacks at:

www.mrscratchings.co.uk

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ISSUE 25 / Taste Test

Original Pork Scratchings Original Pork Crackling Hot & Fiery Pork Crackling “Really tasty and flavoursome. The Spice doesn’t overpower the crackling, but really compliments it. Often crackling can be too spicy, which takes the enjoyment away. Great level of crunch, so no teeth-breakers. Also, a fluffy texture giving it a lighter feel.”

“Being crackling over scratchings, it adds a real light and enjoyable texture. Not too salty either, but still packs enough to make you want another sip of your beer and then go in for another. Not greasy which also is a bonus.”

“These take me be back. The original flavoursome porky snack. A great crunch that you do have to keep an eye out for. Perfectly cooked and golden brown. Also, no hairs or nasty bits that you often find in other scratchings.”

ISSUE 25 / Editor’s Picks

Editor’s Picks RedLeg Caramelised Pineapple Spiced Rum RedLeg spiced rum is extending its range with the launch of Caramelised Pineapple flavour, available in the UK from May 2019. The launch comes as the rum category, and spiced rum in particular, continues to enjoy double digit growth.

The new flavour expands on the established success of the RedLeg brand, which is growing faster than the market.

RedLeg is owned by Distil and distributed

by Hi-Spirits.

Novus Tea – Nitro Cold brew Tea Concept

For more information, please contact Hi-Spirits on 01932 252 100, email info@hi-spirits.com or visit www.hi-spirits.com

Novus Tea’s Nitro cold brew tea concept takes all the taste and health benefits of premium leaf teas and infusions, combines them with the naturally sweet, sugar-free advantages of cold brewing, and adds a Nitro-infusion to produce a delicious, chilled, ready-to-serve drink.

Novus Nitro will initially be available with two of Novus’s most popular and refreshing cold brew flavours - Persian Pomegranate and Egyptian Mint - with many more to follow.

Visit www.novustea.co.uk or call 01621 776179 for more information 46

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ISSUE 25 / Editor’s Picks

Krombacher Non-Alcoholic Weizen Following the success of the Krombacher Low Alcohol Pils, Germany’s leading premium beer brand has enhanced its range with the addition of its NonAlcoholic Weizen. Joining the brand’s already illustrious selection of premium German beers, the new SKU will be rolled out immediately in 50cl bottles in cases of 12. Looking to tap into the growing market for quality-tasting low and no alcoholic beers, the wheat beer will be targeted at the ON/OFF trade ahead of the summer.

For further information, email info@krombacher.co.uk or visit www.krombacher.co.uk

Orchard Pioneers Apple Cider Orchard Pioneers has recently unveiled a new way of drinking apple cider – straight from the bottle. In collaboration with Bulmers, Orchard Pioneers is revolutionising consumers’ enjoyment and perception of apple cider by encouraging consumption straight from the bottle. Opening up a wealth of drinking occasions, the new contemporary-designed 330ml bottles offer consumers a smaller, easy-drinking format and a convenient way of consuming cider, without the need to pour into a glass with ice.

For customers interested in listing Orchard Pioneers, please contact your HEINEKEN sales representative for more information.

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Design News REVIEW

Arc Inspirations Banyan Bar & Restaurant opens in Newcastle Arc Inspirations, the leading bar operator across the North of England, has opened the doors to its debut site in Newcastle, Banyan Bar & Restaurant.

The new bar and restaurant launched on Saturday 30th March after undergoing an extensive £1.5m refurbishment of the former Jamie’s Italian and spans over 10,000 sq. ft. across two floors.

Banyan Newcastle is the ninth Banyan Bar & Restaurant to open in the North of England joining the company’s core brands, Manahatta and The Box. The bar boasts an innovative cocktail menu paired with quality, locally sourced food in a chic dining environment.

Martin Wolstencroft, chief executive of Arc Inspirations, said: “We’re delighted to have finally opened the doors to our first-ever bar in Newcastle. We see this as a perfect location and a great starting point for us to further build on our award-winning portfolio, as we continue to invest in our core brands Manahatta, Banyan Bar & Kitchen and The Box.”

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Stockist of a wide range of seating & tables for bars & restaurants.

VISIT

www.peppermillinteriors.com

OR CALL

01543 375 872

Peppermill Interiors is a trading name of Peppermill Antiques Ltd.

LUXURY OUTDOOR FURNITURE www.sky-linedesign.co.uk

|

info@sky-linedesign.co.uk

Tech News HEADLINE

Zonal gets heads in beds and legs under tables with all in one solution Tech innovator Zonal has launched a complete hotel and restaurant reservation solution that will help hoteliers increase F&B spend.

A full integration between Zonal’s hotel management system, High Level Software and restaurant reservations system liveRES, offers guests live availability of both rooms and tables in the same booking journey.

High Level’s new, fully responsive booking engine now links directly to the liveRES availability feed. All restaurant reservations are also stored in the PMS, giving a much wider view of the customer journey, spending and booking preferences. This increased visibility of consumer habits allows hoteliers to market more effectively to them and improve repeat custom.

Hoteliers can also make table reservations directly from the PMS, where a full restaurant list is updated in real time.

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“This is an exciting development that will enable hoteliers to grow their F&B sales. This integration allows a significant upsell opportunity and offers hoteliers the best chance to capture in-house diners who would ordinarily venture outside the hotel.”

High Level Software’s Managing Director, Rhys Swinburn.

ISSUE 25 / Fat Media

TECH ADVICE

Say ‘Hello’ to Voice Search The use of smart speakers and voice assistants such as Google Home and Amazon Echo, as well as Siri and Cortana on smartphones, is unmistakably on the rise. In fact, comScore predicts that by 2020, 50% of all searches will be voice searches.

It opens a wealth of opportunities, but to get your business as the first answer will require optimising your site – and in a different way than you would for keyboard searches. Here are a few things you can do to start…

Voice Search is Local Search

Frequently Asked Questions

Location, or “near me”, features in 80% of voice searches, so it is vital that your site is set up to capture those local searchers. A good starting point for this is to set up your free Google My Business page. Not only does this ensure your venue appears on Google Maps, it’s also the go-to place for the engine’s local business search.

Ensure all sections are completed, including opening hours, photos and reviews – even though a photo won’t appear in a voice search, having a full profile signals to Google that your business is credible.

The majority of those using voice search will speak to their virtual assistants in full, specific, sentences like you would a friend. For example, natural sounding questions such as “Alexa, where’s a cocktail bar in Manchester?” are more common, opposed to SEO-focused questions such as “cocktails Manchester”.

It’s also a good idea to have some location information in your homepage meta data – the title and description that show on search engine results pages. Meta data is a major ranking factor and so it’s vital to get your high priority keywords in there.

To optimise your site for these “who”, “what”, “where” questions, create an FAQ page, including the full question the consumer would ask. You can also include snippets of content which answer specific questions the consumer may be asking. Snippets and FAQs will increase your website’s chances of showing up in voice search results and in Google’s ‘Featured Snippet’, which appears at the very top of keyboard search result pages.

When creating your answers, remember to keep them succinct as shorter answers are more commonly used in voice responses.

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ISSUE 25 / Fat Media

Page Speed

Security

Voice search looks to give instant results, and so the quicker your site loads, the more likely it is to feature in voice results. Of course, the same applies to traditional searches, so having a fast site load speed is important for all areas really.

This is another area that is good practice in general, however another important ranking factor in voice search. Having a valid SSL Certificate, giving your site the https:// prefix, is proven to increase your ranking potential in voice results.

Voice search is on the rise – but there are plenty of brands out there who are not yet optimising their site for it. By making small changes such as these above, you can seize the opportunity to get your name at the top of Siri’s suggestions.

A common reason for a slow load speed is having large image files.

While of course you want a high resolution, remember that images don’t need to be print-quality to look perfect on a screen.

Implementing this is likely to require some help from your hosting provider, but is extremely worthwhile for both voice search and traditional search – Google now often places warnings against domains that don’t have an SSL in place. It’s another sign that your business is credible and, more importantly, trustworthy – especially if your site collects personal information through a contact form, for example.

Fat Media are a leading digital agency, who can offer help or advice on this, or any aspect of SEO. You can get in touch with them on 01524 548948 or info@fatmedia.co.uk

You can test your site speed for free using Google’s tool – search for PageSpeed Insights, enter your URL, and Google will analyse it plus give suggestions on what can be improved.

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

ISSUE 25 / Venue Profile

VENUE PROFILE

South of the River This summer, the ultimate urban beach will arrive on the riverside of South West London, as Fulham Beach launches a brand new jungle-inspired beach haven. Taking inspiration from the tropics, where beach meets jungle, the vibrant indoor and outdoor space will transport guests to a lush and colourful summer paradise, where Londoners can eat, play, dance and drink the summer away, soaking up riverside views, offering the ultimate festival feel that will last all summer long.

Fulham Beach will play host to a series of beach games ranging from table tennis to shuffleboard, and mini golf to beer pong. For film buffs out there, Beach Club Cinema nights will host a series of screenings every Tuesday, showing the cult classics and guilty pleasures. On Saturdays, it’s all about sun, sand and sipping cocktails or bottomless rosé. Come Sunday tuck into a Bottomless Beach Brunch complete with strawberry cider, frozen daiquiris and bubbles alongside tempting street food.

Guests will be welcomed to a magnificent tropical fiesta with refreshing cocktails, bottomless rosé, beach brunches, two top street food vendors, live music, party packages and of course a beach. Following on from the success of 2018, Fulham Beach will launch a new indoor jungle this year; a botanical urban sanctuary filled with lush greenery and tendrilled foliage, while the new beach bar will serve up sun-drenched inspired libations and tropical summer serves alongside house spirits, Champagne and rosé.

This year the beach welcomes, Dough-Me serving wood-fired pizzas topped with a range of fresh produce, and lashings of cheese.

Pizzas include; Margarita, Portobello and Meat Feast as well as the unmissable sweet S’mores pizza, a base covered in Nutella and topped with toasted marshmallows, banana or strawberries.

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The Feast will bring the deep-south to the beach with their tender, dry rib, honey glazed pulled pork burgers, slow-cooked BBQ brisket burgers, Chicken Wings and halloumi fries. www.ontradeprogress.com

ISSUE 25 / Furnishings

Luxury Coffee, Luxury Environment Is the quality of your coffee reflected in your furnishings?

You’ve sourced the finest coffee beans, you have state-of-the-art barista equipment and you’ve trained the best staff, but does your furniture reflect all that quality?

When you’re passionate about your craft and the product you create, you can be forgiven for thinking that customers won’t mind if the furniture is “functional”. However, unless you’re more focused on footfall than upsell, you could be making a mistake.

Creating an environment that

encourages people to spend more time on the premises allows you to extend the selling opportunity, why sell one coffee when you could sell two! Also, by offering a comfortable place to gather for social occasions you increase the chance of additional food sales.

of tables. Whether you are looking to create a more functional setting with café seating and bar height tables and stools, or a more laid-back environment with lounge chairs, sofas and coffee tables, Peppermill have the quality and quantity of product in stock that you need.

Peppermill Interiors are a furniture stockist in the midlands who cater to bars, restaurants and cafés around the country. They carry a wide range of upholstered café chairs, dining chairs, bar stools and lounge seating as well as a wide variety

To see more of the range of products available from Peppermill Interiors, visit their website at: www.peppermillinteriors.com or visit their Staffordshire showroom.

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Legal Stuff HEADLINE

UKHospitality welcomes OTA transparency UKHospitality has welcomed EU Council approval of new laws that will provide transparency for accommodation businesses, in dealings with online booking platforms.

The Council has today approved: • The banning of hidden paid placements on online platforms • Online platforms and comparison websites must inform customers of the main parameters determining product ranking • Greater transparency on the authenticity of reviews on comparison sites • Online platforms must inform consumers if products are sold by professional traders and if the transaction is protected by consumer law • New rules guaranteeing that price promotions are not fake.

UKHospitality Chief Executive Kate Nicholls said: “Transparency and trust in online platforms is of the utmost importance, for businesses and customers. There needs to be fairness to make sure that businesses are not unfairly disadvantaged, and customers are not misled. The Council’s approval of the agreed measures will help provide this.

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www.ontradeprogress.com

What’s On What events are upcoming...

4th – 5th June

20th – 22nd May

Commercial Kitchen Show

London Wine Fair

Natural & Organic Products Europe is Europe’s biggest trade show for natural & organic products making it the ‘must attend’ event for buyers of natural health and living products, natural and organic food & drink as well as natural beauty & personal care products.

Vendex is a one day exhibition for the vending industry, it has been established for 15 years and has grown in success each year. It is known as the show where the trade buys whether it be machinery, ingredients, products or goods and services.

NEC, Birmingham

25th – 26th June

BevExpo

Ricoh Arena, Coventry Join the UK’s food development professionals for a feast of insight and inspiration. Source groundbreaking new ingredients, discover the processes to put you ahead and discover your new UK trade destination for innovative and profitable food and drink.

Olympia, London

21st – 22nd May

European Coffee, Tea & Soft Drinks Expo Olympia, London

If you’re responsible for purchasing great coffee, tea, soft drinks, and the equipment and accessories required to prepare and serve them, then you need to visit European Coffee, Tea & Soft Drinks Expo.

1st - 2nd July

Imbibe Live

Look out for Ontrade Progress at Stand D35.

Olympia, London Join the very best drinks professionals, from sommeliers to buyers and from managers to publicans and bartenders, this essential date in the drinks calendar will see the industry’s finest come together.

For more details about the events please visit our website:

www.ontradeprogress.com

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Antique Brass Strainer

Soda Syphon

Copper Boston Can Tin-On-Tin

Stainless Steel Straws

Copper Pourer

Antique Brass Jigger

3 Part Organisers

Mezclar Banded Jigger Stainless Steel

Peg Boards

Ninja Strainer

Antique Brass Tin-On-Tin

Napkin Holders

Mezclar Stemmed Mixing Glass

Antique Brass Muddler

Mezclar Strainer

Deluxe Double Champagne Cooler with Stand

Mezclar Tulip Mixing Glass

8 Litre Plastic Wine/Champagne Cooler

G&T Spoon

30oz Boston Can Stainless Steel

Copper Wine Cooler

Antique Brass Spoon

Antique Brass Moscow Mule Mug

V Bar Blade

Wooden Bar Mat Frame with Mat

Mezclar Bitters Bottles

Mini Bar Mat

B AR WAR E OF DIS TIN CT IO N AT AN A FFORDA BLE P RIC E For more information about where to buy please contact us via www.beaumonttm.co.uk info@beaumonttm.co.uk +44 (0)1525 722500