Bar April 2026

April 2026

EDITOR’S NOTE

APRIL 2026

A

pril is always a pivotal month for the trade. With longer days, lighter evenings and peak season fast approaching, operators across the country are shifting gears — refining systems, refreshing spaces and sharpening their offer ahead of the summer surge. In this issue, we focus on two areas that have the power to transform performance from the inside out: technology and design.

Our technology feature explores how smart systems are quietly reshaping modern operations. From AI-driven inventory management and automated ordering to smart dispense solutions and data-led staffing tools, operators are finding smarter ways to reduce waste, tighten margins and, crucially, free up their teams. When technology works well, it becomes invisible — empowering staff to focus on hospitality, not admin.

Alongside this, our design feature looks at how venues are preparing their physical spaces for peak trading. From flexible furniture and retractable glazing to modular layouts and upgraded terraces, bars and pubs are rethinking flow, function and flexibility. It’s about extracting value from every square metre — activating underused corners, creating seamless indoor–outdoor transitions and designing multi-use zones that effortlessly shift from daytime spritz service to late-night, high-volume trade. We spotlight refurbishments and fast-turnaround refreshes that deliver both visual impact and operational return, proving that smart design is as much about revenue as it is aesthetics.

Our spotlight feature this month turns to RTDs — a category undergoing a serious evolution. Once viewed as purely convenience-led, ready-to-drink cocktails are experiencing a premium reset. Improved liquid quality, sharper branding and heavyweight global backing have repositioned RTDs as credible players in the modern drinks landscape. At the same time, consumer behaviour continues to shift. Today’s drinkers are seeking consistency, transparency and speed of service — and, for operators navigating staffing pressures and rising costs, RTDs offer a compelling, margin-friendly solution.

Alongside these key features, you’ll find all your regular favourites: Venue of the Month, Hospitality Around the World, New Creations and Hospitality Heroes. Plus – our BMA pages reveal more exclusive interviews with our amazing winners!

As always, our aim is to provide practical insight you can act on — whether that means investing in smarter systems, rethinking your layout ahead of summer, or reconsidering categories that deserve a second look.

Enjoy!

ELEASHA PRITCHARD, EDITOR-IN-CHIEF April 2026

On the cover: EcoScent www.ecoscent.co.uk @ecoscent_ © 2026 Cogent Multimedia Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to Cogent Multimedia Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

4

www.barmagazine.co.uk

CONTENTS

8 HOSPITALITY HEROES Fabrizio Canino, Beverage Manager at Carbone London, shares his journey from commis waiter to top UK sommelier, revealing the passion, curiosity, and leadership shaping modern hospitality.

29 A SPOTLIGHT ON: RTDS We take a deep-dive into the RTD category, uncovering the forces driving its growth.

42 VENUE OF THE MONTH Step inside Mayfair’s most talked-about late-night secret, where Esmeralda’s blends electrifying live music, elevated cocktails and discreet luxury to create an intimate, ever-evolving nightlife experience unlike anything else in London.

29

42

45 DESIGN We explore how smart, flexible layouts and high-impact updates are helping venues unlock hidden space, boost covers and elevate the guest experience ahead of the summer rush.

56 NEW CREATIONS Elijah Craig takes centre stage in two standout serves that showcase the spirit’s versatility through bright, refreshing highballs perfect for spring and summer sipping.

59 TECHNOLOGY We reveal how technology is helping operators cut admin, reduce waste and free staff to focus on what matters most.

72 HOSPITALITY AROUND THE WORLD

59

72

At Moon Bar by MiMi, Jeet Verma is transforming Dubai nightlife with a designled, story-driven cocktail experience.

EDITOR-IN-CHIEF

ACCOUNT MANAGER

SOCIAL MEDIA MANAGER

Eleasha Pritchard ep@cimltd.co.uk

Harrison Hume hh@cimltd.co.uk

Lily Lawson socials@cimltd.co.uk

PUBLICATION MANAGER

HEAD OF DIGITAL

DESIGN & PRODUCTION

Manjeet Griffiths manjeet@cimltd.co.uk Tel 01795 509109

Xhulio Bishtaja digital@cimltd.co.uk

James Taylor Grant Waters

HEAD OF BUSINESS DEVELOPMENT

CREDIT FACILITIES MANAGER

DIRECTOR

Gwen Lee creditcontrol@cimltd.co.uk

Tom Woollin

Jazmine Davis jazmine@cimltd.co.uk

MARKETING MANAGER

John Denning

MANAGING DIRECTOR

Lucas Payne lucas@cimltd.co.uk www.barmagazine.co.uk

5

NEWS

CARLSBERG BRITVIC TO SUPPORT SOFT DRINK TRADE UPS WITH HOSPITALITY EXCLUSIVE SLEEK CANS

C

arlsberg Britvic is unveiling a new portfolio of premium sleek can formats across its 7UP®, Tango, Pepsi and Lipton brands, now launching exclusively into the foodservice and licensed channels. With 7UP® and Pepsi featuring a refined matt finish, while the Lipton and Tango cans have a gloss finish, the new designs offer a premium, out of home alternative for four of Carlsberg Britvic’s much loved household brands. The move introduces refreshed packaging tailored to out of home drink occasions, that transforms everyday serve moments into experiences that feel elevated and indulgent.

The UK out-of-home food and drink market was worth £102.3bn in 2025, which was a 2.5% increase from the previous year1, reflecting that demand for out of home experiences continues to rise. At the same time, almost 60% of consumers say sleek cans feel like a more premium drink option2, highlighting a strong opportunity for Carlsberg Britvic to help operators elevate their soft drink offering. In foodservice, the new sleek can packaging gives operators an easy way to premiumise their offer, encouraging customers to trade up and elevate everyday food occasions. In licensed venues, it provides a quick, seamless solution for serving a premium packaged product in busy environments.

Carlsberg Britvic’s sleek can proposition are available to the foodservice and licensed channels from 1 March. The full brand

and flavour portfolio includes 7UP Zero Sugar®, Tango Zero’d Apple and original Orange, Pepsi MAX® and Pepsi MAX® Cherry, Diet Pepsi, regular Pepsi and Lipton Iced Tea Peach, with RRPs starting from £1.65.

1 IGD, ‘UK Away From Home forecast 2025-2030’, July 2025 IGD, ‘UK Away From Home forecast 2025-2030’, July 2025 2 VYPR – Simple Choice – Nat Rep – n=488, December 2025

NEW MYCCEP APP PUTS POWER TO MAXIMISE SOFT DRINKS SALES IN OPERATORS’ HANDS

C

oca-Cola Europacific Partners (CCEP) has launched a brand-new mobile app for its online customer portal MyCCEP.com – the digital one-stop shop that’s already trusted by thousands of customers.

CCEP’s latest survey shows that 72% of users say MyCCEP. com helps grow their business, and nearly four in five (79%) agree it makes working with CCEP easier.

Now, with 38% of users wanting a mobile version to enhance their experience, CCEP has given operators the freedom to manage their soft drinks range on the move, anytime, anywhere with its new app.

The app features everything operators know and love from the platform – including online ordering, exclusive offers, digital downloads, business-boosting insights, and news and training content. It also makes it easier to report equipment issues directly from the venue floor, helping operators maximise time focussed on serving their customers.

The MyCCEP app will help operators save time and manage orders with ease, but there’s more to come. CCEP will be rolling out further app-exclusive updates, bringing new tools and enhanced functionality designed to make doing business even easier.

Eligible users can visit MyCCEP.com now to find out more and access links to download the app.

6

www.barmagazine.co.uk

NEWS

PERONI NASTRO AZZURRO 0.0% LEADS NO & LOW CATEGORY GROWTH WITH A NEW FLAVOURED ALCOHOL-FREE BEER

P

eroni Nastro Azzurro 0.0%, the leading contributor to no and low-alcohol growth in the UK1,is bringing more choice, distinctiveness and premiumisation to the market by launching two flavoured alcohol-free beers in Sicilian lemon and Italian blood orange varieties - Limone di Sicilia and Arancia Rossa.

Positioned as a premium, stylish alternative to other alcoholfree beers, Peroni Nastro Azzurro 0.0% flavours are refreshing and uncompromising in taste, delivering a lively sip of Italy. With new research commissioned by Asahi UK revealing that 92% of 18-27-year-olds and 89% of millennials would be likely to purchase a flavoured alcohol-free beer,2 Peroni Nastro Azzurro 0.0% flavours tap directly into emerging demands of the modern consumer.

The launch is supported by over £1m of marketing investment, which includes social and influencer activity, presence at events such as American Express presents BST Festival, and a partnership with Time Out. According to Time Out x Peroni Nastro Azzurro 0.0% ‘s new report, Gen Z and Millennials of legal drinking age are driving a major shift toward more mindful, selective drinking habits, with 3 in 4 saying they now make everyday choices more intentionally. This behavioural shift is transforming 0.0% drinking occasions, with younger consumers choosing alcohol free options more often across dinners, picnics, social activities and wellness focused spaces. Crucially for the category, taste is the #1 motivator for these drinkers and they are keen to try fruity, citrus led 0.0% lagers, highlighting a clear demand for premium, flavour forward alcohol free options. These findings reinforce the opportunity for Peroni Nastro Azzurro 0.0% Limone di Sicilia and

Arancia Rossa as the brand continues to be at the forefront of the no and low alcohol segment.

Moderation remains one of the most important UK household consumption priorities, with 54% of drinkers moderating their alcohol consumption.3 Health, keeping things balanced, and flavour are the top three category drivers for consumers choosing alcohol-free beer.4 1 NielsenIQ MAT 27.12.25 – Peroni Nastro Azzurro 0.0% has been the highest value contributor to the NABLAB lager category year on year 2 Low/Alcohol-free Beer – 18+ Usage & Attitudes study, Asahi UK/Savanta 3 NielsenIQ Moderation Roundtable, October 2025 4 Low/Alcohol-free Beer – 18+ Usage & Attitudes study, Asahi UK/Savanta

THE ALCHEMIST’S JANUARY “REVIVAL MENU” CAMPAIGN SOARS

W

ith January traditionally seen as one of hospitality’s toughest months, The Alchemist has demonstrated how compelling value-led campaigns can drive footfall, spend and sector-wide confidence.

To make a tough month more fun, and timed with the brand’s 16th birthday, The Alchemist revived its original 2010 menu nationwide throughout January, offering £6 cocktails and selected heritage dishes all month long. The limited-time “Revival Menu” brought back fan favourites including the White Chocolate Raspberry Martini (£6) alongside enduring classics such as Chicken in a Basket (£8).

The results highlight the positive impact that well-executed January sales can have on hospitality with over 63k cocktails sold across the month and week-on-week growth across key revival cocktails.

The campaign not only generated substantial volume but also reinforced consumer appetite for experiential, value-driven dining during a typically subdued period. It’s a strong example of how January promotions, when rooted in brand heritage

and customer nostalgia, can meaningfully support hospitality businesses during off-peak trading. www.barmagazine.co.uk

7

HOSPITALITY HEROES

FABRIZIO CANINO FABRIZIO CANINO, BEVERAGE MANAGER AT CARBONE LONDON, SHARES THE JOURNEY THAT SHAPED HIM FROM COMMIS WAITER TO TOP UK SOMMELIER. FROM MASTERING COCKTAILS, COFFEE AND WINE TO LEADING TEAMS WITH CURIOSITY AND CARE, HE REVEALS THE LESSONS, TRENDS AND PHILOSOPHIES DRIVING MODERN HOSPITALITY. CAN YOU WALK US THROUGH THE PIVOTAL MOMENTS IN YOUR HOSPITALITY JOURNEY — FROM YOUR EARLIEST ROLE TO WHERE YOU ARE NOW? I began as a commis waiter in a high end Italian restaurant, where I learned the language of hospitality and started studying English. Driven by curiosity and a desire to push myself, I asked management for more responsibility and moved into a small bar role as bartender, barista and barback. There I ran the cocktails and coffees, looked after every glass in the restaurant and learned the discipline of service, from polishing glassware to pulling espresso and steaming milk to a high standard. I became fascinated by coffee origins and spirits, teaching myself about beans and distillation, and that same curiosity naturally led me toward wine. From there I worked across many restaurants and roles to understand every side of the business, eventually becoming a sommelier and progressing through Restaurant Manager, Assistant GM and GM positions while keeping beverage at the centre of my work.

YOU’VE HELD POSITIONS FROM SOMMELIER ROLES TO BEVERAGE LEADERSHIP – MOST RECENTLY BEVERAGE MANAGER AT THE NEWLY OPENED CARBONE LONDON. HOW HAS YOUR LEADERSHIP STYLE EVOLVED OVER TIME? My leadership style grew from long hours, self study and lessons learned on the floor. Being a former football captain shaped me: leadership by example, reliability and visibility. I’m always present, rarely call in sick and I make myself available to the team. I share knowledge freely with younger colleagues and encourage them to fall in love with the craft. I lead from the floor, whether telling a guest a story or shaking a cocktail, and I’m the first to roll up my sleeves when things go sideways. I want the team to feel at home at work; if they emulate me, great, and if not, I still support them.

My leadership style grew from long hours, self study and lessons learned on the floor.

8

www.barmagazine.co.uk

HOSPITALITY HEROES

Guests are giving us the luxury of their time and money; our job is to make that time the best part of their day.

THE DRINKS WORLD HAS CHANGED TREMENDOUSLY IN RECENT YEARS. WHAT MAJOR SHIFTS HAVE YOU OBSERVED IN HOSPITALITY AND BEVERAGE TRENDS — AND HOW HAVE YOU ADAPTED? The drinks world has become more thoughtful and inclusive. I welcome trends that make sense, especially the rise of zero proof drinks that deliver a full sensory experience, rather than a simple juice. I’ve focused on creating complex, satisfying non alcoholic options and on educating teams and guests about provenance, technique and flavour. Adapting means balancing innovation with respect for classics and ensuring every drink, alcoholic or not, tells a story.

YOU WERE RECENTLY RECOGNISED AMONG THE TOP SOMMELIERS IN KEY UK HOSPITALITY LISTS — HOW DOES THAT VALIDATE YOUR WORK, AND WHAT DOES IT MEAN FOR YOUR FUTURE GOALS? Being named among the top 100 sommeliers in the UK is deeply personal; it feels like a quiet confirmation of every long shift, late night of study and small risk I took to follow my curiosity. That recognition validates not just my palate or my lists, but the way I work: the conversations I have with producers, the time I spend mentoring younger staff, and the standards I insist on in service.

I want to use this platform to amplify the people and producers I believe in, to create more meaningful wine and beverage programmes, and to open doors for the next generation of sommeliers. Practically, that means continuing to refine our wine selection, developing training that turns curiosity into craft, and taking on projects that push my own limits. The recognition is an honour, but its real value is the responsibility it brings to keep learning, to share what I know, and to open doors for the next generation.

WHAT ARE THE CORE TRAITS YOU BELIEVE HAVE CONTRIBUTED TO YOUR SUCCESS IN THIS INDUSTRY — BOTH BEHIND THE SCENES AND IN GUEST-FACING MOMENTS? Behind the scenes, I thrive in organised chaos; I can be messy, but I always find my order in the mess. Front of house feels natural to me; knowledge and honesty build trust and, with those two things, you can handle almost any guest, even the difficult ones. I focus on genuine connections, listening, being straightforward, and treating guests with respect and, more often than not, they respond with appreciation, becoming regulars, or even friends. I’m grateful to be recognised and to be part of this community, and I’m still learning every day.

WHAT DOES TRUE HOSPITALITY MEAN TO YOU?

from the Latin, meaning a place where people are looked after.

Guests are giving us the luxury of their time and money; our job is to make that time the best part of their day. That means removing drama and replacing it with warmth, attention and thoughtful detail. I treat every customer as an opportunity; even difficult moments are chances to turn an experience around.

Often a genuine smile or a shared laugh does more for a guest than any complimentary dish. Ultimately, hospitality is about care, respect and creating memories that make people want to come back.

WHERE DO YOU SEE THE DRINKS AND HOSPITALITY INDUSTRY HEADING IN THE NEXT 5–10 YEARS — AND WHAT EXCITES YOU MOST ABOUT THAT FUTURE? I expect overall alcohol consumption to fall, but drinking will become far more intentional. People will drink better, not necessarily more. Palates are evolving and there’s a real curiosity to try new things, while brands are adapting to keep their soul and quality intact for a new wave of drinkers. I love that balance: respect for the classics alongside fresh interpretations that will become tomorrow’s staples. Technology will keep influencing production and discovery, making products possible that once seemed “impossible’. Over the next 5–10 years, I see creativity, better provenance, and more thoughtful choices across the board, and I’m excited to be part of that evolution.

WHAT ADVICE WOULD YOU GIVE TO YOUNG PROFESSIONALS ENTERING HOSPITALITY TODAY — ESPECIALLY THOSE LOOKING TO SPECIALISE IN BEVERAGES OR SOMMELIER PATHWAYS? Expect to give up a lot of free time and face disappointment along the way. Long hours, late nights and a mountain of labels to learn are part of the path. Those bumps don’t break you, they make you stronger and sharper. If you have a genuine curiosity for beverages, follow it relentlessly, taste widely, ask questions, visit producers when you can, and let your curiosity drive your study more than any textbook.

This industry rewards passion and persistence. Start behind the bar or in service and learn every role around you; the broader your experience, the better your palate and your judgement will become. Find mentors, but don’t wait for permission to learn; teach yourself, practise often, and share what you know with others. From bartender to head sommelier, the people who succeed are those who love understanding what’s in the glass, and who keep showing up, even when it’s hard. If that’s you, go for it, the work is tough, but it’s one of the most rewarding careers you can choose. @fabrizio_c

Hospitality is the heart of our industry. The word itself comes www.barmagazine.co.uk

9

For the MO MEN T S . . . t h a t G L OW BAC K .

For th e mo m e n t s t h at g l ow b a ck .

NEON

BAR MAGAZINE AWARDS

www.barmagazineawards.co.uk

11

BAR MAGAZINE AWARDS – WINNERS

DOVER YARD, 1 HOTEL MAYFAIR GIULIO GUARINI, DIRECTOR OF BARS AT DOVER YARD, 1 HOTEL MAYFAIR, CELEBRATES THE VENUE’S WIN OF THE ENVIRONMENT AWARD AT THE 2026 BAR MAGAZINE AWARDS – A RECOGNITION OF THE TEAM’S COMMITMENT TO THOUGHTFUL SOURCING, WASTE REDUCTION AND A MORE ENVIRONMENTALLY CONSCIOUS APPROACH TO HOSPITALITY. WHAT DOES WINNING THIS AWARD MEAN TO YOU AND THE TEAM, AND HOW DOES IT INSPIRE YOUR NEXT GOALS? Winning Sustainable Bar of the Year is incredibly meaningful, both personally and professionally. It recognises the thought, effort and values that went into creating Dover Yard as a space where sustainability isn’t just a concept, but part of the day-to-day operation. It motivates us to keep raising the bar – finding new ways to reduce waste, work with responsible suppliers, and show that hospitality can be both high quality and environmentally conscious.

CAN YOU SHARE A DEFINING MOMENT FOR THE VENUE – WHAT WAS IT THAT LED YOU AND THE TEAM TO WHERE YOU ARE TODAY? A defining moment was deciding that if we were going to create Dover Yard, it had to reflect a more responsible way of operating a bar. That meant questioning traditional practices – from sourcing ingredients to managing waste – and building sustainability into the design and operation from the beginning.

Taking that approach helped shape what Dover Yard is today and, ultimately, contributed to this recognition.

HOW DO YOU STRIVE TO MAKE A MEANINGFUL IMPACT IN YOUR FIELD? We aim to demonstrate that sustainability and great hospitality can go hand in hand. By prioritising seasonal ingredients, reducing waste, and working closely with thoughtful suppliers, we try to set an example that small operational choices can make a real difference when they’re done consistently.

WHAT ADVICE WOULD YOU GIVE TO FELLOW BARS LOOKING TO ACHIEVE SIMILAR SUCCESS AS DOVER YARD? Stay authentic in what you believe in and be consistent.

Sustainability in hospitality isn’t about one big gesture – it’s about hundreds of small decisions made every day. If you stay committed to those values, and focus on quality, recognition tends to follow naturally.

WHAT’S NEXT FOR DOVER YARD IN TERMS OF FUTURE GOALS? In the short-term, the focus is on continuing to refine and

12

www.barmagazineawards.co.uk

improve how Dover Yard operates, finding new ways to reduce our footprint while maintaining a great guest experience. Longterm, we’d love to expand the concept and show that sustainable practices can be scaled without losing the creativity, atmosphere and quality that make hospitality special. @doveryard.london

BAR MAGAZINE AWARDS – OUR PARTNERS

CATERER.COM AS A PROUD PARTNER OF THE 2026 BAR MAGAZINE AWARDS, CATERER.COM BRINGS ITS INDUSTRY-LEADING EXPERTISE AND PASSION FOR HOSPITALITY TO THE FOREFRONT, CHAMPIONING TALENT, INNOVATION AND EXCELLENCE ACROSS THE SECTOR, AS HIGHLIGHTED BY DELPHINE CHEVALIER, MARKETING COMMUNICATIONS MANAGER AT THE STEPSTONE GROUP.

C

aterer.com is the leading hospitality recruitment platform, connecting employers with the best talent in the industry. With over 5 million candidate profiles, we make finding the right hospitality professionals simple and efficient. Whether you are hiring for front-of-house, culinary, management or support roles, our intelligent technology helps you reach the most relevant candidates quickly. Creating and posting a job ad takes just a few clicks, and our platform maximises visibility to ensure your roles are seen by the right people. Beyond our technology, we leverage an extensive network of industry partners to highlight your opportunities to those who are most suited to them.

Our work goes beyond job listings. We are passionate about bringing the hospitality community together, hosting live sessions and sharing insights that help businesses improve their hiring strategies and support professional development. We provide outstanding service from day one, guiding employers through every step of the recruitment process and helping candidates find roles where they can thrive. Our mission is simple: to support the hospitality sector and make hiring as smooth and effective as possible.

14

www.barmagazineawards.co.uk

Being involved in industry events is essential for Caterer. com. These events allow us to connect with professionals across the sector, share knowledge, and celebrate excellence within hospitality. Sponsoring events such as the 2026 Bar Magazine demonstrates our commitment to supporting the industry and staying at the heart of its innovation and talent development.

Events also give us the opportunity to understand emerging trends, challenges and opportunities, which we can then bring back to our community to strengthen their recruitment and retention strategies.

What sets Caterer.com apart in the industry is our combination of technology, expertise, and commitment to the hospitality sector. We are not just a job board – we are a partner for businesses and candidates alike. Our platform is designed to make recruitment faster, easier and more effective, while our team provides personalised support at every stage. By working closely with the industry, for the industry, we ensure that every connection we facilitate adds value, whether it’s helping a business build a strong team or supporting a candidate in their career journey.

Caterer.com – Your hospitality hiring solutions partner.

BAR MAGAZINE AWARDS – OUR PARTNERS

SAVONA FOODSERVICE AS OFFICIAL FOOD PARTNER OF THE BAR MAGAZINE AWARDS, SAVONA FOODSERVICE BRINGS OVER 50 YEARS OF INDEPENDENT EXPERTISE TO THE HOSPITALITY SECTOR, DELIVERING UNMATCHED QUALITY, RELIABILITY AND INNOVATION. JENNY SQUIRE, ECOMMERCE MANAGER, TELLS US MORE.

F

oodservice That Just Works.

Top service, quality ingredients, a seamless shopping experience, and so much more.

Savona are independently owned, established for over 50 years, and have the freedom to care about your business.

We put ourselves in your shoes to provide only the very best so your business is successful. We hold our values very close to our heart, and can act with pace and urgency.

Today, we serve over 20 counties across the South East, Midlands and South West from our depots in London, Oxford and Devon. With a fleet of more than 50 multi-temperature vehicles, we deliver efficiency, reliability and flexibility, supported by forward-thinking investment in technology that continues to enhance the customer experience.

Our extensive range spans fresh produce and butchery, more than 5,000 ambient, chilled and frozen lines, and a comprehensive selection of non-food and cleaning products. Our own brand, Country Range, including the premium Signature collection, features a number of industry-commended, awardwinning products celebrated for quality, value and performance.

Widely regarded as one of the strongest own-label ranges in foodservice, every item is designed for the demands of a professional kitchen. Today’s foodie world is an exciting and

varied place. Products are created by following market insight, attending events and meeting regularly with suppliers and chefs, resulting in influential products as well as everyday essentials. We can help with bespoke products and menu ideas to keep your offer current, on trend and ahead of the competition.

We’re proud to have been awarded a BRCGS Grade AA, marking our 9th consecutive top grade at multiple sites, and 14 other external audits with zero non-conformances, recognising that our product integrity is maintained throughout the storage and distribution process.

Sustainability is embedded in our vision for the future. We are committed to reducing carbon emissions, investing in responsible practices, and contributing positively to the communities we serve. It is our aim to lead the way in building a more sustainable food and hospitality industry.

In short, our customers come first. We will work with you on range enhancement, streamlined buying lists, personalised offers, and much more. Our intuitive app makes ordering simple and efficient, while also giving instant access to allergen, ingredient and nutritional data, plus downloadable invoices, credits and live order tracking - everything you need at your fingertips. savona.co.uk www.barmagazineawards.co.uk

15

BAR MAGAZINE AWARDS – OUR PARTNERS

BOTTLEGREEN SASHA MCNEILLY, BRAND MANAGER AT SHS DRINKS, INTRODUCES BOTTLEGREEN, THE COTSWOLD-BORN SOFT DRINKS BRAND THAT HAS BEEN ELEVATING UK BARS AND RESTAURANTS FOR OVER 30 YEARS. AS A SPONSOR OF THE 2026 BAR MAGAZINE AWARDS, BOTTLEGREEN SHOWCASES ITS SOPHISTICATED CORDIALS AND SPARKLING PRESSÉS, BRINGING CRAFT, VERSATILITY, AND DISTINCTIVE FLAVOUR TO EVERY COCKTAIL, MOCKTAIL AND SPRITZ.

SASHA, PLEASE TELL OUR READERS MORE ABOUT THE BRAND. For over 30 years, bottlegreen has played a defining role in the UK soft drinks market, bringing its delicious range of cordials and sparkling pressés to bars and restaurants.

This iconic Cotswold brand offers on-trade venues a versatile collection of sophisticated adult soft drinks that elevate cocktails, mocktails and spritz serves. As demand for sophisticated “no and low” options continues to rise, bottlegreen delivers the distinctive flavour and quality today’s customers expect.

Best known for its iconic Elderflower cordial, the bottlegreen range also features vibrant flavours, such as Ginger & Lemongrass and Plump Summer Raspberry, offering complex, layered profiles without the need for house-made syrups.

For bars and restaurants aiming to deliver handcrafted, memorable serves, bottlegreen remains the perfect choice.

WHAT INSPIRED YOUR DECISION TO SPONSOR THE 2026 BAR MAGAZINE AWARDS, AND HOW DOES THIS ALIGN WITH THE BRAND’S VALUES AND VISION? The Bar Magazine Awards champion excellence across the UK hospitality industry, recognising outstanding talent, service and innovation. Sponsoring the 2026 awards provides bottlegreen with an opportunity to reinforce its longstanding commitment to the on-trade.

With customers increasingly seeking elevated cocktails and sophisticated “low and no” options, bottlegreen sees the Bar Magazine Awards as a timely opportunity to demonstrate how its products can transform a drinks menu. From vibrant spritz serves to creative alcohol-free cocktails, the range offers both versatility and distinctive flavour.

WHAT SETS YOUR BRAND APART FROM OTHERS IN THE INDUSTRY? In a competitive on-trade landscape, bottlegreen stands out as a premium drinks brand that brings craft, quality and versatility to every serve. bottlegreen is a premium beverage that enhances cocktails, mocktails and spritzes while offering customers an elevated alcohol-free option.

As demand for “low and no” serves continues to rise, bottlegreen provides venues with a credible, sophisticated solution. The sparkling pressés are ready to serve, beautifully presented and capable of delivering the same sense of occasion as a premium alcoholic drink. Meanwhile, the cordials offer a

16

www.barmagazineawards.co.uk

simple way to develop innovative, alcohol-free serves that feel indulgent and considered. bottlegreendrinks.com

BAR MAGAZINE AWARDS – OUR PARTNERS

EL CABRÓN CASA CABRÓN DESTILERÍA OWNER AND PARTNER TRACY GRIFFITH SHARES THE VISION BEHIND A CONTEMPORARY, ARTISANAL DISTILLERY REDEFINING MODERN MEZCAL – FROM FIELD TO BOTTLE – AND INTRODUCES ITS FLAGSHIP BRAND, EL CABRÓN, AT THIS YEAR’S BAR MAGAZINE AWARDS.

O

ur custom-built distillery, Casa Cabrón is a house of contemporary, artisanal brands defining a new generation of modern mezcals. We are a global team united by a singular passion to produce exceptional mezcals in small batch, limited editions.

From the fields and mountains of Oaxaca, Mexico to bottle, we own every step of the process ensuring no compromises.

Choosing only fully mature agaves from trusted growers, we employ unique harvesting and trimming techniques to get the cleanest taste. The piñas are carefully roasted in a conical pit, followed by natural yeast fermentation in wood barrels. We double distill in copper stills before bottling.

We are proud to introduce our flagship brand El Cabrón at this year’s Bar Magazine Awards. El Cabrón is our master class in mezcal. Luxurious, refined and smooth with just the right amount of swagger, El Cabrón mezcals hold their own with the finest of spirits.

EL CABRÓN IS OFFERED IN FOUR EXPRESSIONS: Our Espadin joven, is fresh and light with notes of tangerine, lemongrass and plum. Delightful served neat or in a Spicy Mezcalerita.

The Espadin Añejo, aged for one year in American oak barrels with notes of guava, maple star fruit and chocolate, is excellent for serving neat or in classic bourbon cocktails.

Our two wild agaves are Mexicano with notes of tamarind, lemon, grapefruit and cardamon and Tepeztate with notes of grape, apple, ginger, flowers – both best enjoyed neat.

These are gorgeously complex mezcals, unfolding layers of taste, revealing the collaboration of earth, smoke, skill and time in a glass.

CASA CABRÓN DESTILERÍA ALSO PRODUCERS TWO OTHER PREMIUM MEZCAL BRANDS SOON AVAILABLE IN THE UK: MZL AND DON GIL. MZL- Like a new destination, the MZL experience is something completely different. Every batch is an innovative, limited edition, where its only limits are our mezcaleros imagination.

Triple distilled, our first edition is infused with natural fruit purees, using only the highest quality espadin. Always fresh and easy to drink. MZL is the perfect pour for the intrepid novice or curious mezcal aficionado.

DON GIL– Created to honor one founders family’s legacy, Don Gil reflects traditional Mexican culture and values. Offered in three uncommon agave expressions. Don Gil mezcals add to the variety of flavor profiles offered by Casa Cabrón Destilería.

We hope you enjoy El Cabrón mezcals that will expand your idea of what mezcal is.

Salud! casacabrondestileria.com www.barmagazineawards.co.uk

17

BAR MAGAZINE AWARDS

BEHIND THE BAR: TROXY EMMA VINYARD, CORPORATE SALES MANAGER AT TROXY, REVEALS HOW THE ICONIC EAST LONDON VENUE – HOME TO THE 2026 BAR MAGAZINE AWARDS – BLENDS SCALE, HERITAGE AND FLEXIBILITY TO DELIVER STANDOUT BAR EXPERIENCES FOR EVERYTHING FROM LIVE MUSIC AND CLUB NIGHTS TO AWARDS SHOWS AND BRAND-LED EVENTS.

TELL US ABOUT TROXY; WHAT PART DOES IT PLAY WITHIN THE ON-TRADE? Troxy sits in a slightly unique space within the on-trade world.

We’re not a pub, a club or a hotel. We’re a 3,000-capacity (soon to increase to 3,600) Grade II-listed Art Deco venue in the

18

www.barmagazineawards.co.uk

heart of East London, hosting everything from live music and club nights to awards shows, conferences, filming and cultural moments.

What that means for the on-trade is scale and influence.

When you’ve got thousands of people through the doors in

BAR MAGAZINE AWARDS

People want connection, atmosphere and spaces that feel memorable the second they walk in. one night, the bar experience matters. The drinks offering isn’t an afterthought at Troxy, it’s part of the event and our expert Bar Team go above and beyond to deliver. Whether it’s a highenergy club crowd, a polished corporate awards evening or a community-led cultural event, the expectations shift. So, our role is about delivering flexibility at scale while keeping service slick and welcoming. Whether that’s bringing in branded cocktails or themed drinks, running special offers for groups ahead of time or adjusting to low or no alcohol offerings, our team always steps it up.

We’re proudly independent, which means we can collaborate properly. Flexible pouring rights, strong brand partnerships and a team that understands how to make activations feel natural rather than bolted on. In the on-trade, that agility is everything.

HOW VERSATILE IS THE SPACE – AND HOW DOES THIS MAKE IT MORE SPECIAL IN YOUR OPINION? Versatility is where Troxy really comes into its own. From the moment you step foot inside the venue every Art Deco aspect from the stained glass ceiling rose in the large foyer to the original travertine floor and sweeping staircases adds to the real wow-factor experience.

The Grand Hall is Troxy’s 1,100m² of pillar-free flat floor space featuring soaring 14.5m ceilings, so you can build big and go all out. Another thing that puts Troxy above the rest is the stateof-the-art AV and incredible JBL cutting-edge sound system all included in the dry hire fee. We have everything you need to pull off a big event and an expert AV team to help it run smoothly.

The Circle balcony nestled above The Grand Hall provides the best views in the house, can become a VIP space or flex as an additional breakout area. Our VIP Room can host a drinks reception or afterparty with a DJ booth, and the backstage areas flex for large-scale productions, talent and brand takeovers.

We’ve even hosted fashion awards with catwalks and created multiple dressing rooms and getting ready areas for the occasion.

We can go from a 3,000-person live show to a 780-seat gala

dinner without losing the atmosphere or magic.

That adaptability makes it special because the building already has character. The Art Deco arches, the restored Wurlitzer organ and the scale of the room all add to its iconic character. You’re not starting from a blank box. Rather, the venue brings its own drama, which means event producers can layer creativity on top rather than creating impact from scratch.

It’s rare to find a space that feels iconic but still genuinely flexible. That balance is what keeps clients coming back year on year.

WHAT’S NEXT FOR TROXY IN 2026; ANY EXCITING NEWS OR EVENTS YOU’D LIKE TO SHARE? 2026 is a big year for us. We’re building smarter, not just bigger and when you couple that with operating inside a Grade-II listed building we’re always bound to find some lesson or have an obstacle to overcome.

We’re continuing our restoration journey, protecting the heritage of the building while investing in the infrastructure behind the scenes. We’re investing heavily in additional toilet blocks, an enhanced cloakroom space, new bar cellar and improved basement works to support an increased capacity of 3,600 when all works are complete. Sound, lighting and production capabilities remain a huge focus because the experience has to land from the back row to the front.

Programming-wise, the mix is what keeps it exciting. Major live music, community-led cultural events, corporate shows, club nights and partnerships that reflect East London’s energy and put us firmly on the map, not just for London, but the UK as well.

We’re seeing more brands wanting immersive, high-production environments rather than standard hire spaces, and that plays to our strengths.

The appetite for live experiences hasn’t gone anywhere. If anything, it’s grown exponentially. People want connection, atmosphere and spaces that feel memorable the second they walk in. That’s exactly where Troxy thrives. www.barmagazineawards.co.uk

19

BAR MAGAZINE AWARDS

A NEW SPIRIT IN THE ROOM OAXACA’S CASA CABRÓN DESTILERÍA ARRIVED AT THE BAR MAGAZINE AWARDS IN JANUARY WITH A CONFIDENT INTRODUCTION, SHOWCASING EL CABRÓN MEZCAL THROUGH TWO DISTINCTIVE COCKTAILS AND FOUR ARTISANAL EXPRESSIONS THAT QUICKLY CAPTURED THE ATTENTION OF THE CITY’S DISCERNING BAR COMMUNITY.

T

he London bar community has always prided itself on being a place where tradition and experimentation meet in equal measure. At this year’s London Bar Magazine Awards special evening, that balance was on full display—not only in the cocktails poured across the room, but in the arrival of a new name poised to make its mark on the scene: El Cabrón mezcal from Casa Cabrón Destilería out of Oaxaca, Mexico.

Introduced as a sponsor for the 2026 Best Venue Manager Award, the mezcal producer brought more than branding to the celebration. They brought a smashing bar, a pair of sharply considered serves, and four expressions of their artisanal mezcaltwo for cocktails and two other wild and rare expressions for tasting.

Throughout the night, guests gravitated toward the El Cabrón stand, where the distillery showcased two expressions built around espadín, the agave variety that has become a gateway into the world of mezcal for many drinkers. Each cocktail offered a different lens on the spirit –one bright and playful, the other contemplative and classic.

The first, a Spicy Mezcalerita, highlighted the distillery’s El Cabrón joven espadín. Vibrant and clean, it leaned into mezcal’s citrus-friendly personality, balancing fresh acidity with the young spirit’s herbaceous smoke. It was a crowd-pleaser lively, aromatic and exactly the kind of drink that kept the room buzzing, confirming London’s love affair with premium agave spirits continues to deepen.

For those seeking something richer, Casa Cabrón presented their El Cabrón añejo espadín in an Oaxacan Old Fashioned.

The aging brought a different dimension – warm wood, guava, dark chocolate, star fruit, anise and a rounded smoke – allowing the cocktail the structure of the classic Old Fashioned while introducing unmistakable Oaxacan character. It was a delightful reminder that mezcal can sit comfortably alongside the most established spirits in the classic cocktail canon.

In a room filled with the best of the UK hospitality world – arguably the toughest audience any spirit brand can face – the reception felt telling. Conversations lingered at the bar. Glasses returned for multiple pours. And the distillery’s name circulated through the crowd with growing familiarity.

Events like the London Bar Magazine Awards have long served as a pulse check for the industry: a place where trends surface, collaborations begin, and new producers step into the global conversation. Casa Cabrón Destilería’s presence this year felt like

20

www.barmagazineawards.co.uk

one of those moments. Not a loud entrance, but a confident one—rooted in the character of its very name- “cabrón” which is a very Mexican expression to describe appreciation for all things with a bit of an outlaw swagger. El Cabrón and its two cocktail offerings seemed to speak fluently to its opening night London audience.

If the evening was any indication, the city’s hospitality industry is happy to listen.

And perhaps more importantly, they’re ready for another round. casacabrondestileria.com

ENJOY THE MINORCAN SUMMER WHEREVER YOU ARE

For more details contact HALO DRINKS hello@halodrinks.co +44 7765 243209

EXCLUSIVE INTERVIEW

A TOAST TO EXCELLENCE IN HONOUR OF INTERNATIONAL WOMEN’S DAY LAST MONTH, FLORATTICA ROOFTOP LONDON HOSTED A SPECIAL CELEBRATION, INVITING GUESTS TO TOAST THE TRAILBLAZING WOMEN WHO HAVE SHAPED COCKTAIL CULTURE. EELEONORA ESPOSITO, GENERAL MANAGER, TELLS US ABOUT THE EXCLUSIVE ALL-FEMALE BAR TAKEOVER, THE INSPIRATION BEHIND THE INITIATIVE AND THE WOMEN LEADING THE CHARGE IN MIXOLOGY. INTERNATIONAL WOMEN’S DAY IS BOTH A CELEBRATION AND A CALL TO ACTION. WHAT DOES IWD MEAN TO YOU PERSONALLY, AND WHY DO YOU FEEL IT’S IMPORTANT FOR THE HOSPITALITY INDUSTRY TO ACTIVELY ENGAGE WITH IT? For me, as a woman in mixology, it’s a moment to reflect on how far we’ve come, not in opposition to anyone, but alongside an industry that continues to grow and evolve. Hospitality has always been built on collaboration, creativity, and shared passion.

IWD is about recognising the role women play in that growth and ensuring that our contributions are visible, valued, and celebrated.

EVENTS LIKE THIS HIGHLIGHT THE ACHIEVEMENTS OF WOMEN IN MIXOLOGY – WHY DO YOU THINK IT’S STILL NECESSARY TO CONSCIOUSLY SPOTLIGHT FEMALE TALENT IN 2026?

The bar industry today is very different from what it was years ago. There are more women leading teams, creating concepts, building brands, and shaping cocktail culture. That progress deserves to be acknowledged. At the same time, events that spotlight female talent remain important, not because women are not capable of succeeding on their own, but because representation accelerates inspiration. When we highlight women in mixology, we send a clear message: independence, strength, and ambition are qualities to be embraced and celebrated.

This message goes beyond the bar counter. Our independence and determination are not only examples for other mixologists, but for women everywhere. No matter which career path you choose, hospitality, science, art, business, or something entirely different, the principle is the same. Being confident, skilled, and self-assured should never feel exceptional; it should feel normal.

Yet the journey toward full equality is still ongoing. That is why visibility matters, not to divide, but to inspire.

THIS EVENT IS ABOUT MORE THAN COCKTAILS, IT’S ABOUT VISIBILITY. HOW POWERFUL IS REPRESENTATION IN SHAPING THE FUTURE OF THE BAR INDUSTRY? Representation shapes possibility. When young women see

22

www.barmagazine.co.uk

EXCLUSIVE INTERVIEW

female mixologists leading services with confidence, managing teams, or speaking on international stages, it reinforces the idea that leadership has many faces. It reminds them that strength can be expressed in different ways, through creativity, empathy, discipline, or innovation. The future of the bar industry will be shaped by collaboration, and diversity within that collaboration makes us stronger.

within a workplace. Bars and hospitality groups can support women by encouraging inclusive leadership, offering mentorship, and creating clear and transparent paths for career progression.

It’s also about recognising talent, supporting ambition, and ensuring opportunities and rewards are fair. When businesses invest in that kind of environment, it benefits not just women but the entire industry.

LOOKING AT THE BAR SCENE TODAY, WHERE DO YOU THINK WE’VE SEEN THE MOST MEANINGFUL PROGRESS FOR WOMEN IN HOSPITALITY – AND WHERE IS THERE STILL WORK TO BE DONE?

WHAT ADVICE WOULD YOU GIVE TO YOUNG WOMEN WHO WANT TO PURSUE A CAREER IN MIXOLOGY BUT MAY FEEL INTIMIDATED

BY WHAT HAS TRADITIONALLY BEEN A MALEDOMINATED SPACE?

We’ve definitely seen meaningful progress over the past few years. There’s greater awareness around inclusivity, more mentorship opportunities, and more open conversations happening across the industry. The environment is far more supportive than it used to be, which is something to be proud of.

That said, there’s still work to do. True equality takes consistency and a shared commitment from everyone in the industry. It’s not about competition between genders, but about creating spaces where everyone has the opportunity to grow, lead, and thrive.

To young women who may feel intimidated by what has traditionally been seen as a male-dominated space, my advice is simple: believe in your value. Your presence, your perspective, and your voice matter. Don’t wait for permission to take up space. Invest in your skills, stay curious, and surround yourself with people who support your growth. Strength does not mean standing alone; it also means building community.

Most importantly, remember that change happens collectively.

Every achievement, every milestone, and every victory, no matter how small, contributes to a larger movement. By supporting one another and celebrating our successes together, we create momentum. The path toward full equality may still be long, but united, each of us honouring our own journey, we will continue to move forward and shape a more balanced, inclusive future for everyone.

BEYOND EVENTS LIKE THIS, WHAT TANGIBLE STEPS CAN BARS AND HOSPITALITY GROUPS TAKE TO BETTER SUPPORT AND ELEVATE WOMEN YEAR-ROUND? Beyond events, the real impact comes from the everyday culture

www.barmagazine.co.uk

23

SPONSORED

ELEVATING THE CLASSICS HAVING JUST CELEBRATED HIS 10TH ANNIVERSARY AT BIDFOOD AND HIS PROMOTION TO THE WHOLESALER’S FIRST-EVER CULINARY DIRECTOR, MARTIN ESHELBY SHARES HOW TO USE THE LATEST FOOD AND DRINK TRENDS TO BOOST PROFITS, PREMIUMISE MENUS AND GET CREATIVE WITH PUB CLASSICS.

F

lashback 30 years to catering college, where Martin spent three years learning the fundamentals of becoming a chef, completing placements at Swallow Hotels and Thomas Cook.

After working across hotels and restaurants, he secured a position in the kitchen at the Lanesborough, Hyde Park, working under renowned chefs Paul Gayler and Chris Galvin, an experience that proved invaluable.

Always looking for the next challenge, Martin eventually moved away from the fast paced demands of the kitchen into product development.

HOW CAN CHEFS USE THE LATEST TRENDS TO BOOST CONSUMER APPEAL, WHILE ALSO INCREASING PROFIT? WHICH OF BIDFOOD’S FOOD AND DRINK TRENDS WORK BEST? From a chef’s perspective, the most effective trends are the ones that excite diners but also make sense commercially. In our 2026 Trends, the ‘Topped and Loaded’ dishes are a perfect example,

24

www.barmagazine.co.uk

taking something familiar, like fries or a simple jacket potato, and elevating them with bold toppings to create a dish that feels indulgent and visually appealing, while keeping food costs manageable.

We’re also seeing a huge interest in bold global flavours such as hot honey, which can be used for a plethora of dishes, from chicken wings, pizza or halloumi fries, helping increase margin and profit. Gochujang is another versatile ingredient that works brilliantly in mayonnaise, dressings or marinades, while the humble pistachio can elevate desserts or add a crunchy element to salads. These flavours refresh classic dishes without reinventing the whole menu, which is both efficient and profitable.

Finally, there’s strong demand for feel-good, nourishing food, dishes built around grains, vegetables and wholesome ingredients that deliver flavour alongside nutritional balance. Combine that with great presentation and a little theatre, and you create dishes that diners want to order, share and come back for, driving appeal and profit.

SPONSORED

The key to innovating isn’t reinventing the wheel; it’s refining what’s already loved.

INNOVATION IS CRUCIAL RIGHT NOW – HOW CAN CHEFS MAKE STAPLES MORE APPEALING WITHOUT RE-INVENTING THE WHEEL? Pub classics have stood the test of time for a reason: people go to the pub for comfort, familiarity and tradition. The key to innovation isn’t reinventing the wheel; it’s refining what’s already loved. For me, it’s about having a range of core quality ingredients, adding subtle twists in flavour, and elevating the presentation while respecting the heart of the dish.

One of my personal pub classic favourites is a proper steak and ale pie. It’s the kind of dish that defines the great British pub: slow braised beef, a rich gravy and crisp flaky pastry…

You can guess where I’m heading after this! Modernising it isn’t about changing it completely, but to focus on depth of flavour, using good local ale or adding bone marrow into the sauce and introducing seasonal accompaniments that bring freshness to the plate.

The Sunday Roast is another perfect example. Upgrading cuts, like rump cap, slow-cooked beef short rib or lamb rump, alongside interesting vegetable dishes like truffle cauliflower cheese, charred hispi with miso butter or maple-glazed heritage carrots instantly elevates it. A refined gravy with bone marrow gives that final touch while keeping it recognisable.

The Great British Pub has always been a huge source of inspiration for me. It’s where food, community and conversation come together. Those classics carry a lot of nostalgia for people, so the goal is to honour that tradition while giving guests just enough of a fresh perspective to make it exciting.

HOW CAN OPERATORS PREMIUMISE THEIR MENUS TO DRIVE FOOTFALL?

With a big summer of sports ahead, premium sharing platters are another great opportunity. When people come together to watch major tournaments, they want food that’s social and celebratory. High-quality shares, things like loaded boards, add-on sauce upgrades and elevated bar snacks can encourage groups to stay longer, order more and really make an occasion of it!

Ultimately, premiumisation is about giving guests a reason to choose the pub experience over staying at home. Great flavour, great atmosphere and food that feels just that little bit special!

WHAT ARE YOUR THOUGHTS ON THE NEW BASE RATES FOR PUBS? The reality is, pubs are facing huge cost pressures from business rates, staffing costs and energy bills; it’s something the whole pub industry is watching closely. Pubs are such an important part of the hospitality landscape, but they also operate on tight margins, so any increase in costs can have a real impact.

For many operators, the challenge will be balancing those overheads while still delivering the quality and experience that keeps people coming through the door. That’s where creativity in the kitchen and on the menu becomes even more important, making the most of versatile dishes and ingredients and creating experiences that give guests a reason to choose your pub.

The Great British pub has always been more about food and drink; it’s about community and bringing people together.

Discover more tips to elevate your menu: www.bidfood.co.uk/pubs

Premiumisation is about adding value in a way guests can see, taste and experience. It doesn’t always mean making dishes more complicated. It’s often about focusing on ingredients that can be used across menu dayparts, thoughtful presentation and creating moments that feel a bit more special. This is where your menu can seriously drive spend! www.barmagazine.co.uk

25

SPONSORED

THE SPIRITS OF PERU SANY BACSI, GLOBAL BAR MANAGER AT COYA, REVEALS THE INSPIRATION BEHIND THE SPIRITS OF PERU: MADRE TIERRA – A NEW GLOBAL COCKTAIL MENU THAT JOURNEYS THROUGH THE COUNTRY’S DIVERSE LANDSCAPES, REIMAGINING ANCESTRAL INGREDIENTS AND TRADITIONS THROUGH MODERN MIXOLOGY. WHAT WAS THE CORE INSPIRATION BEHIND THE SPIRITS OF PERU: MADRE TIERRA GLOBAL BAR MENU, AND HOW DOES IT CONNECT TO COYA’S BROADER IDENTITY? The inspiration came from the incredible diversity of Peru’s landscapes and ecosystems. We wanted Madre Tierra to be the heart of it all, taking our guest on a journey from the Pacific coast, through the high deserts and Andean peaks all the way to the deep Amazonian rainforest. The new menu is our way of showing respect to our roots, while pushing the boundaries of modern cocktail-making.

HOW DO PERU’S NATURAL INGREDIENTS AND TRADITIONAL TECHNIQUES INFLUENCE THE FLAVOUR PROFILES YOU’RE SHOWCASING? We leaned heavily into ingredients that have been part of Peruvian culture for centuries, like Emoliente or Chicha morada.

Each cocktail is built around a “hero ingredient” that defines the flavour profile, which we then matched with a specific, traditional cold maceration of Pisco. It’s all about taking those ancient recipes and giving them a modern, COYA twist. We wanted the flavours to feel authentic to the region they represent, whether it’s the freshness of the coast or the warmth of the mountains.

HOW DID YOUR GLOBAL BAR TEAM – INCLUDING GLOBAL BAR MANAGER AND HEAD OF MIXOLOGY –COLLABORATE TO BRING MADRE TIERRA TO LIFE? This was certainly an exciting project with months of preparation.

Greg, COYA’s Head of Mixology, has this amazing skill of bringing to life whatever crazy idea I have. We have worked together for over six years now and truly are a great team; we share the same passion for Peruvian Culture and COYA’s high standards, while always keeping actual operational needs and limitations in mind.

It’s been amazing to see each Bar Manager and their teams collaborate on the global selection, with their creations helping to shape every menu into a true reflection of our “one team” success.

WHAT NEW TECHNIQUES OR EQUIPMENT DID YOU EXPLORE WHILE CRAFTING THESE COCKTAILS? At COYA, I like to believe we’ve always stayed at the cutting edge of trends and techniques. So rather than focusing on new

26

www.barmagazine.co.uk

Sany Bacsi, Global Bar Manager (left) and Gregoire Schnerb, Head of Mixology (right)

The new menu is our way of showing respect to our roots, while pushing the boundaries of modern cocktail-making.

SPONSORED

tools this time, our priority was finding the right balance between creativity and efficiency. We wanted to create cocktails that are unique, true to the concept of Madre Tierra and practical for our fast-paced environment. It’s all about ensuring that a complex, high-level flavour profile can be reproduced perfectly by each teams every single time. For us, the real innovation is making something that looks and tastes artisanal but can be served with speed and consistency. I’m really proud of how we’ve managed to hit this sweet spot.

COULD YOU HIGHLIGHT A FEW COCKTAILS YOU FEEL ARE STANDOUT EXPRESSIONS OF THEIR RESPECTIVE REGIONS? It is hard to pick favourites, but in La Costa, Agua de Chifa is a real standout – it is the cocktail equivalent of our signature Tuna ceviche, made with a re-imagined Tiger Milk with clarified bell pepper and tomato water and sesame infused Pisco.

For La Sierra, La Ruenda is very special to me because it is inspired by the communal tea ritual of the highlands – blending traditional Emoliente with bourbon and mezcal.

Finally, in La Selva, Coco y Choclo is probably closest to my heart. It is a clarified milk punch inspired by a traditional Peruvian dessert called Arroz con Leche, combining flavours of sweet corn, pineapple and coconut.

THERE ARE BOTH ALCOHOLIC AND NONALCOHOLIC OPTIONS — HOW DID YOU ENSURE NON-ALCOHOLIC SERVES HAD EQUAL CREATIVITY AND DEPTH? Like I always say, our non-alcoholic serves are never an afterthought; we give them the same love and attention as our alcoholic ones. We used the same techniques and high-quality

ingredients to build those deep layers of flavour. It was really important that every guest feels part of the journey through the ecosystems, regardless of what they’re drinking. We left the alcohol out of these ones, but we made sure the ‘Spirit of Peru’ is still at the heart of every drink.

HOW DO YOU SEE THIS GLOBAL MENU EVOLVING AS IT TRAVELS ACROSS COYA LOCATIONS WORLDWIDE? While the ‘global signatures’ stay consistent, we love seeing how each COYA location adds its own local spark to the experience.

As the menu travels from Dubai through Muscat to London or Monte Carlo, it evolves through the energy of the local teams and the feedback from our guests. It’s a living project that grows with us as a brand. We’re always looking for ways to refine the journey while keeping that core Peruvian identity intact.

WHAT DO YOU HOPE GUESTS TAKE AWAY FROM THEIR EXPERIENCE OF THE SPIRITS OF PERU — BEYOND JUST THE FLAVOURS? I really hope that our guests walk away feeling like they’ve actually travelled through Peru for an hour or two. Beyond just the flavours, it’s about that sense of discovery and learning a bit more about the magic of ‘Madre Tierra.’ We want them to feel the passion our team has for storytelling and the heritage behind the ingredients. If they leave with a bit of curiosity about the Peruvian culture and a big smile, then we’ve done our job. @coyamayfair @coyacity coyarestaurant.com/coya-mayfair/en/pisco-bar www.barmagazine.co.uk

27

A SPOTLIGHT ON: RTDS A CLOSER LOOK AT HOW THE RTD CATEGORY IS EVOLVING IN 2026 – AND WHY CANNED AND BOTTLED COCKTAILS ARE BECOMING A SMART, MARGIN-FRIENDLY COMPLEMENT TO THE BACK BAR. www.barmagazine.co.uk

29

A SPOTLIGHT ON: RTDS

RTDS REIMAGINED WITH THE HELP OF CATEGORY EXPERTS, WE EXPLORE HOW RTDS HAVE EVOLVED FROM CONVENIENCE-LED OPTIONS INTO A PREMIUM, FLAVOUR-DRIVEN CATEGORY, RESHAPING THE ON-TRADE THROUGH MODERATION TRENDS, QUALITY EXPECTATIONS AND NEW COMMERCIAL OPPORTUNITIES.

W

hat was once shorthand for convenience is now increasingly associated with quality, consistency and commercial opportunity. Premiumisation, improved liquid standards and heavyweight investment have repositioned RTDs as serious contenders within the modern drinks landscape.

Moderation is no longer niche; it is mainstream and reshaping the drinks category at every level. As Rachel Weller, Commercial Leader at NIQ UK and Ireland, explains: “More than half (54%) of UK consumers are moderating their alcohol intake, making moderation one of the most powerful behavioural shifts in today’s drinks market.”

Health sits at the centre of this change, even ahead of financial pressures. But moderation does not mean disengagement.

30

www.barmagazine.co.uk

Instead, consumers are drinking more intentionally — choosing fewer drinks, but better ones.

In the on-trade, this is playing out in nuanced ways. Footfall has rebounded strongly, yet alcohol volumes have not followed at the same pace. As Rachel notes, “Consumers are buying fewer drinks overall… many are choosing to drink less but better, prioritising quality over quantity.”

Younger drinkers, in particular, are reshaping the landscape.

“They are moderating differently reducing intake rather than abstaining completely,” she adds. Importantly, they remain the most active and highest-spending group in the on-trade — reinforcing the need for offers that deliver both quality and relevance.

As alcohol consumption patterns shift, so too does spend.

A SPOTLIGHT ON: RTDS

The beer, wine and spirits category is under pressure, while soft drinks — particularly premium, flavour-led and functional options — are expanding.

This creates both a challenge and an opportunity for operators. Understanding where spend is being reallocated is key to maintaining profitability.

Increasingly, RTDs are emerging as a bridge between categories. Rachel highlights their growing importance: “RTDs are bringing new consumers into BWS, accounting for £17.50 of every £100 in new product sales.” With a quarter of gains coming from soft drinks, their crossover appeal is clear.

This positions RTDs as an accessible, flavour-led entry point — one that encourages experimentation while fitting seamlessly into evolving drinking habits.

The RTD category has matured dramatically over the past five years. Early products were often convenience-led, but lacked the depth and balance expected from a well-made cocktail. Today, that narrative has shifted.

As Dhirendra Chaturvedi, Founder of Clubby Cocktails, explains, “The RTD category is no longer about convenience alone — it’s about delivering a bar-quality cocktail with the same flavour, balance and strength you’d expect behind the bar.”

Premium producers are now focused on authenticity — from classic recipes to higher-quality ingredients and bar-strength serves. Consumers, in turn, expect recognised cocktails such as Espresso Martinis or Margaritas to taste exactly as they would in a quality venue.

Dhirendra adds, “Modern drinkers want convenience, but they are no longer willing to compromise on quality.” Transparency around ingredients and ABV is becoming increasingly important, particularly among younger consumers.

RTDs are also well aligned with the moderation mindset now shaping the market.

As Rachel explains, “RTDs can absolutely support moderation.

Many are formulated with lower alcohol by volume, which directly supports mindful consumption.” Their fixed serve size also provides natural portion control, while clear labelling removes uncertainty.

“Unlike traditional spirits, RTDs typically display ABV clearly on the packaging. That removes the guesswork and helps consumers make more informed choices,” she adds.

In practice, this makes RTDs an effective tool for pacing consumption, whether consumers are alternating drinks or simply extending their occasion.

For operators, the RTD resurgence is not

Rachel Weller

RTDs are bringing new consumers into BWS, accounting for £17.50 of every £100 in new product sales. just about consumer demand, it also addresses real operational challenges.

Staffing shortages, training requirements and the need for speed of service continue to put pressure on venues. Delivering a consistent cocktail programme can be resource-intensive.

This is where RTDs come into their own. As Dhirendra explains, “Premium pre-batched cocktails are no longer seen as competition to bartenders — they are a practical complement to the back bar.”

The commercial advantages are clear. “Faster service, consistent margins, minimal waste, and predictable quality in every serve,” Dhirendra adds.

RTDs are particularly effective in high-volume environments — terraces, festivals, and outdoor spaces — where speed and consistency are critical.

Dhirendra notes, “Our approach makes it possible for operators to serve a premium cocktail anywhere, with complete consistency.”

Flavour innovation is another key driver of growth — not just in RTDs, but across the wider drinks landscape.

As Chris Pratt, VP Sales, On Trade at Carlsberg Britvic, notes, “Soft drinks sales across the out-of-home channel were worth a whopping £7.6bn, showcasing a huge opportunity for operators to drive footfall and sales by having a wide range available to suit every customer and occasion.”

This appetite for variety and flavour is particularly strong www.barmagazine.co.uk

31

A SPOTLIGHT ON: RTDS

RTD is clearly reframing consumers’ approach to convenience, experimentation, and premiumisation. among younger consumers, and RTDs are benefitting from the same trend. Fruity, flavour-forward variants are outperforming more traditional options, aligning with demand for more engaging and differentiated drinks.

RTDs sit within a broader, increasingly competitive landscape that includes no/low alcohol and functional drinks.

No/low continues to grow, but faces perception challenges. As Rachel highlights, “The key to success lies in offering alternatives that feel just as rewarding, special, and socially engaging as traditional alcoholic options.”

Functional drinks, meanwhile, are emerging as a disruptive force, aligned with consumer priorities around wellbeing and lifestyle.

In this context, RTDs occupy a valuable middle ground. They offer flavour, familiarity and flexibility — appealing to consumers

32

www.barmagazine.co.uk

who want to moderate without compromising on experience.

Momentum behind RTDs continues to build. Volumes in the on-trade are stable, with share gains in key channels and strong engagement from younger consumers.

The category’s appeal is broadening, supported by flavour innovation, premium positioning and evolving consumer needs.

As Rachel summarises, “RTD is clearly reframing consumers’ approach to convenience, experimentation, and premiumisation.”

The drinks landscape is evolving rapidly. Consumers still want to socialise, indulge and explore — but they are doing so more deliberately.

RTDs are well positioned to meet these needs. By bridging the gap between convenience and quality, alcohol and soft drinks, indulgence and control, they have carved out a distinct and increasingly valuable role in the on-trade.

GET YOUR TICKET NOW & SAVE 20% BARMAGAZINE_BCBL26

BAR CONVENT LONDON

11-12 MAY 2026 TOBACCO DOCK LONDON

SPONSORED

GOT A WKD SIDE? WKD LAUNCHES £10M CAMPAIGN TO SPARK THE FUN GEN Z ACTUALLY WANTS - BUILT AROUND WKD’S BOLD, FUN LOVING AND CHEEKY PERSONALITY.

A

s the UK’s No.1 RTD brand across total trade¹, WKD is primed to accelerate category growth and drive incremental value for retailers in both the on-trade, take-home and internationally.

SHS Drinks is marking WKD’s 30th year by returning to the brand’s cultural roots — reigniting what made it famous and reenergising it for a new generation.

For 30 years, we’ve not been taking ourselves too seriously – at least we’re consistent. Backed by over £10m of investment across 2026, Got a WKD Side? will reignite the brand’s iconic personality while driving relevance with 18–24s and injecting fresh energy into the RTD category. The campaign is designed to reach 90% of 18 to 24 year olds and will span all consumer touch points including out of home & video on demand advertising, digital, experiential and shopper marketing, with a clear ambition: to make WKD the social spark for a new generation, without losing the spirit that built its cult following.

Rooted in extensive consumer insight, the campaign taps into a clear shift in Gen Z attitudes. Kantar research shows that “fun” ranks as the third most important value for 18–24s, compared with seventeenth for the general population. Today’s consumers want brands that feel real, unfiltered and self aware, with humour rooted in everyday moments. WKD has always played in this space, and it’s ready to own it again for a new generation.

Got a WKD Side? leans into what has always set it apart: a brand with real personality. The campaign places the brand front and centre while reflecting a simple truth: Polished perfection is a turn-off and refreshing honesty earns attention. WKD Side is the natural expression of that insight, an attitude rather than a throwback, capturing the reality that everyone has their own way of having fun. The Got a WKD Side? campaign will be delivered across the year targeting the moments that are most important to 18 to 24 year old consumers.

On-Trade Execution: WKD will significantly increase investment with key partners supported by disruptive POS kits. As the most widely distributed RTD brand in the on-trade2, and with WKD Blue firmly established as the No.1 RTD flavour, the brand will drive recruitment through standout visibility, activation and

SCOTT BELL, HEAD OF MARKETING, SHS DRINKS, SAID: “WKD has always been about fun with attitude, and that matters more than ever today. ‘Got a WKD Side?’ is built on insight and designed for how consumers actually socialise today - real moments shared with mates. We’re investing at scale because we believe WKD can bring fresh energy to the RTD category, recruit the next generation of drinkers, and keep delivering for our customers across both on-trade and take-home.’’

experience-led moments at the bar2. SHS Drinks has recruited a team of Brand Development Executives across the UK to support our growth ambitions. They will be educating bar staff on the versatility of WKD as well as WKD Vibe, our 15% ABV 500ml liqueurs – encouraging mixing, pitchers, cocktails and dirty serves – owning key moments from low to high energy.

1. CGA OPM Data total UK RTD to 27/12/2025 + Nielsen Take Home to 24.01.26 2. CGA OPM Data total UK RTD to 27/12/25

34

www.barmagazine.co.uk

SPONSORED

SERVED WITH PURPOSE FROM CHECK-IN TO LAST ORDERS, WATER IS WOVEN INTO EVERY HOSPITALITY EXPERIENCE. BUT BEHIND EVERY BOTTLE LIES A BIGGER STORY ABOUT GLOBAL ACCESS, ENVIRONMENTAL PROTECTION AND RESPONSIBLE BUSINESS. HERE’S HOW BELU IS HELPING VENUES TURN AN EVERYDAY ESSENTIAL INTO A FORCE FOR POSITIVE CHANGE — AND SERVE WITH PURPOSE.

Image © Zodeemedia

W

ater is the quiet constant of hospitality. It welcomes guests at check in, fills carafes in restaurants and bars, steams in spas, runs through kitchens and laundries, and offers a warm shower at the end of a long day. It is so ever present that it often becomes invisible.

Yet water is far more than a commodity poured at the table.

It is the lifeblood of our planet, shaping landscapes, sustaining ecosystems, connecting rivers to oceans and underpinning every human life and business operation. For bars and pubs that depend on both pristine natural environments and reliable infrastructure, understanding water’s wider story has never been more important.

36

www.barmagazine.co.uk

THE POWER OF WATER Water is one of the most powerful forces shaping life on Earth.

It is not a standalone resource but part of a vast, interconnected system that supports everything from the smallest organisms to entire economies. Whether held in rivers, lakes, aquifers or wetlands, water sustains biodiversity, nourishes landscapes and maintains the stability of local communities all across the world.

Its movement through these systems regulates climate, supports food production and enables the natural processes that keep environments healthy and resilient.

When these water systems are polluted, over abstracted or poorly managed, the consequences extend far beyond the point of impact. A single disruption can influence agriculture, reduce

SPONSORED

Image © WaterAid

Image © WaterAid Vivek Vadoliya

habitat quality and weaken the ecosystems that people and wildlife depend on. Water’s power lies not only in its presence but in its ability to connect. What happens in one part of a catchment can shape the health of an entire region.

power of water to shape lives and landscapes and understanding that the choices made in one place can influence water quality and availability in another.

WATER SCARCITY AND STEWARDSHIP

Since 2007, Belu has committed to giving 100 percent of net profits to our purpose of changing the way the world sees water, contributing £6.1 million to date. This is delivered through our partnership with WaterAid, the international organisation working to provide clean water, sanitation and hygiene to communities around the world, and through our impact partners Thames21, WRAP, The Rivers Trust and The Canal and River Trust. This commitment reframes water from transaction to transformation, where every bottle sold supports long term water stewardship where it is most urgently needed. We work closely with our impact partners to ensure that every pound of profit is benefitting wider society and delivering on our purpose and the SDGs. Together, we create a meaningful link between everyday service and global water resilience. A product served routinely in restaurants, conference rooms and bedrooms becomes part of a wider narrative about access, equity and environmental responsibility.

At Belu, our purpose is shaped by the UN Sustainable Development Goals, with a focus on Goals 6, 12 and 13.

Together, they highlight the importance and vulnerability of the world’s water systems and why protecting them is essential for people and the planet.

SDG 6, Clean Water and Sanitation, highlights the global water crisis. While the UK benefits from reliable services, nearly 700 million people still lack access to safe water, sanitation and hygiene. Climate change, weak infrastructure and political instability deepen this inequality. Changing rainfall patterns, droughts, flooding and rising demand place growing strain on fragile systems. When water is unreliable, health, education and economic stability suffer, leaving communities vulnerable to future shocks.

SDG 13, Climate Action, highlights the pressures facing the wider water environment. Across the UK, rivers, canals and coastal waters are impacted by pollution, agricultural runoff, sewage overflows and the effects of a warming climate. These systems are deeply connected. What enters a river upstream can travel through entire catchments and eventually reach the ocean.

Degraded waterways reduce biodiversity, increase flood risk and weaken the natural systems that support communities and local economies.

SDG 12, Responsible Consumption and Production, addresses packaging waste. Mismanaged plastics often enter waterways, persisting for decades. Reducing waste and improving circularity are essential to prevent pollution at source and protect water ecosystems.

This is why stewardship matters. It is about recognising the

BUSINESS AS A FORCE FOR GOOD

WATER AS A SYMBOL OF HOSPITALITY’S FUTURE Hospitality has always been about care. Today, that care must also extend our water and ensuring we are creating a more sustainable future. A simple choice can represent respect for people, for place and for the shared resource that connects us all.

This Earth Day (22nd), explore the full story in our Impact Report and see how Belu are driving change. If you believe in a future where hospitality drives positive change, join the Belu Collective and start Serving with Purpose. belu.org www.barmagazine.co.uk

37

SPONSORED

AUTHENTIC BOTTLED TRADITION LORENZO MEINI, BRAND AMBASSADOR & ASSISTANT DISTILLER, EXPLAINS WHY XORIGUER MAHÓN GIN’S CENTURIES-OLD TRADITIONS, PROTECTED GEOGRAPHICAL INDICATION, AND MEDITERRANEAN CHARACTER MAKE IT A BARTENDER FAVOURITE – FROM NEAT SERVES TO ICONIC COCKTAILS.

New label lauching in UK soon

WHAT IS IT ABOUT XORIGUER MAHÓN GIN THAT MAKES IT STAND OUT TO BARTENDERS COMPARED TO OTHER CLASSIC GINS? It’s one of the few gins in the world with a Protected Geographical Indication, “Gin de Mahón,” meaning it must be produced on Menorca using traditional methods under strict regulations – no additives, flavourings, or extracts are permitted.

This protected status reflects a rare level of heritage and authenticity in gin production, something bartenders particularly value when working with story-driven spirits.

The distillate is made from a wine-based spirit combined with carefully selected juniper berries, which are aged for 2–3 years in the Mahón Harbour distillery near the sea. The salty breeze subtly influences the spirit, creating a distinctive mouthfeel and aromatic profile that sets it apart from classic London Dry styles.

Xoriguer Mahón Gin is produced using a traditional single distillation (“one-shot”) method in nearly 300-year-old copper stills heated by wood fire, with the juniper macerated beforehand.

38

www.barmagazine.co.uk

This process typically results in a drier, straighter, and more characterful gin.

Despite its heritage and distinctive production, Xoriguer remains competitively priced compared with many artisanal gins. That balance of authenticity, flavour, and value makes it particularly appealing for both high-volume bar programmes and craft cocktail menus.

In short, bartenders appreciate Xoriguer for its unmistakably Mediterranean character, protected origin, and historical production methods. Its wine-based, spicy-herbal profile offers something noticeably different from grain-based gins, adding depth and personality to both classic and contemporary cocktails.

CAN YOU WALK US THROUGH THE HISTORICAL SIGNIFICANCE OF MAHÓN GIN AND HOW THOSE TRADITIONS INFLUENCE HOW BARTENDERS USE IT TODAY? Mahón gin was born during the period of British rule over

SPONSORED

Hero serve - Gin Fizz

Menorca (1713–1802); the demand for gin drove its local production and it became established as a tradition on the island.

Today, Mahón gin is far more than just another regional spirit – it is one of the most historically distinctive gin styles in Europe.

Its origins in this unique cultural exchange continue to shape how bartenders approach it behind the bar.

For those seeking a classic, authentic gin with genuine historical roots, Mahón gin is an excellent choice, particularly for traditional cocktails where character and provenance matter.

HOW DO YOU RECOMMEND BARTENDERS APPROACH THIS GIN WHEN SERVING IT NEAT VERSUS IN MIXED DRINKS? In Menorca, Xoriguer gin is most often enjoyed cold and straight from the fridge, reflecting the island’s simple yet distinctive drinking traditions. Locals typically serve it as a shot with an olive, ensuring the olive is fully submerged in gin, or as a very short “saliveta” shot, often sipped directly from the bottle cap.

In bars, the recommended serve highlights its aromatic profile: use a tasting glass, Glencairn, or small tumbler to concentrate the aromas; serve cool but not ice-cold, as extreme cold can mute the juniper; and keep the ritual simple – pour 45–60 ml, add a few drops of water to open up the juniper, or a small ice cube for a gentler experience. Garnish minimally with a lemon twist, taking a moment to share the story behind the gin.

When it comes to mixed drinks, Mahón gin is never a background spirit – it shines in cocktails that respect its identity.

It is ideal for Martinis, Negronis, and other stirred classics.

Locally, it is also celebrated in Pomada, a refreshing summer cocktail served at festivals, which Destilerías Xoriguer even offers as a ready-to-drink option.

The signature “hero serve” that best showcases Xoriguer Mahón Gin is a Gin Fizz—a simple yet elegant cocktail highlighting the gin’s unique character. Made with Xoriguer Mahón Gin, fresh lemon juice, and a splash of soda, this serve accentuates its wine-based, herbal-juniper profile while keeping the drink bright, refreshing, and distinctly Mediterranean. It’s a perfect example of how Xoriguer’s heritage and flavour shine when treated with a light, balanced approach.

MANY BARTENDERS TODAY PRIORITISE SUSTAINABILITY — HOW HAS XORIGUER ENGAGED WITH ENVIRONMENTAL OR RESPONSIBLE PRODUCTION PRACTICES? Xoriguer follows a carefully defined traditional process, using wood sourced from the maintenance and clearing of Menorca’s forests and seawater to cool the distillation. By relying on locally sourced materials, minimal additives, and time-honoured craft techniques, Xoriguer not only preserves the authenticity of its gin but also reduces dependence on synthetic inputs while supporting local ecosystems and cultural heritage.

Building on this commitment, we have launched Organic Gin Xoriguer, made with organic alcohol and hand-selected organic juniper berries. On a social and community level, Xoriguer actively supports cultural and social initiatives on the island through programmes like “Ideadores de Menorca.” We also collaborate with volunteers on Isla del Rey, who restore and maintain the historic hospital museum in Mahón Harbour. From their efforts, we source prickly pear fruit to craft our distinctive Bloody Island Liqueur, connecting our products directly to the island’s people, history, and natural resources.

HOW DO YOU SEE TRENDS IN GIN COCKTAILS EVOLVING, AND WHERE DOES MAHÓN GIN FIT INTO THAT FUTURE? Current trends in the gin world are clear: lighter, lower-sugar highballs (gin, citrus, and bubbles), origin-driven cocktails that highlight gins with history or Protected Geographical Indications, and spirits that showcase “real” botanicals with transparency – less perfume, more character.

Mahón Gin fits seamlessly into these trends. With a moderate 38% ABV, a juniper-forward profile, and a 100% craft distillation method, it combines versatility with distinction. Its story adds depth: Protected Geographical Indication, centuries of Menorcan tradition, wood-fired distillation in nearly 300-year-old copper stills, and hand-selected juniper berries. This makes Mahón Gin not only a standout in classic serves but also a perfect base for signature cocktails that demand character and authenticity. xoriguer.es/en www.barmagazine.co.uk

39

SPONSORED

THE ART OF TRUE MEZCAL ROOTED IN THE ANCIENT TRADITIONS OF MEZCAL AND GUIDED BY A COLLECTIVE OF PASSIONATE MAKERS, CASA CABRÓN DESTILERÍA IS BRINGING SMALL-BATCH OAXACAN CRAFTSMANSHIP TO THE UK – PRESERVING THE SPIRIT’S CULTURAL HERITAGE WHILE ELEVATING IT THROUGH CAREFUL, CONSCIOUS INNOVATION.

T

o many drinkers outside of Mexico, mezcal and tequila appear to be siblings – clear agave spirits poured in small glasses, accompanied by salt, citrus, and celebration. But in Mexico, the distinction runs far deeper than flavour – mezcal is historical, spiritual, and rooted in the rhythms of village life.

Tequila, now one of the world’s most recognisable spirits, is the product of industrial success and global demand. It is tightly regulated and must be made from one single species of agave –Agave tequilana, commonly known as blue Weber agave – primarily in the state of Jalisco. Modern tequila production often relies on large-scale distilleries, stainless steel fermentation tanks, and controlled processes designed for consistency. It is a spirit that has travelled far from its origins to become an international symbol of Mexico.

Mezcal, by contrast, remains profoundly local. Making exceptional mezcal is a time-consuming and delicate process requiring careful attention and masterful orchestration. Quality can be enhanced (or diminished) every step of the way. Mezcalmaking is an ancient art that cannot be rushed by industrial techniques. Only maestro mezcaleros can produce magic – and create the desired complexity and balance in the finished product that machines and additives cannot.

Long before tequila became a global commodity, rural communities across Mexico were producing small batches in village palenques – rustic distilleries often operated by families for generations. Each village produced its own version using the agaves that grew wild or were cultivated nearby. The methods were slow and traditional: agave hearts roasted in underground

NO SHORTCUTS. NO COMPROMISES. • Harvest profile — Only fully mature or sustainably sourced wild agaves are used for our mezcales.

• Innovative trimming and washing techniques release premium flavour from piñas.

• Slow, conical pit roasting with volcanic rocks and pine wood over long, low-heat. Roasted for balanced smoke and perfect release of sugars for caramelized depth.

• Open-vat fermentation allows local, wild yeasts to bloom in open pine wood barrels that preserve terroir.

• Two or three stage distillations. Only small batch runs with meticulous sensory cuts by nose and taste of the maestro

40

www.barmagazine.co.uk

earthen pits, crushed by stone, fermented naturally and distilled in small copper or clay stills.

But perhaps most importantly, mezcal was – and still is – woven into the spiritual life of a community.

In many villages, mezcal accompanies every birth that is greeted with a toast. Baptisms, weddings, and harvest festivals all call for shared bottles. When someone dies, mezcal is poured again – both to mourn and to remember. It is offered to guests, to ancestors, and sometimes to the earth itself before the first sip is taken. Mezcal becomes a liquid archive of life’s passages, a drink that marks both joy and grief with equal reverence. This deep connection to place also explains why mezcal tastes so different from tequila.

While tequila relies on a single agave species, mezcal can be made from dozens. Espadín is the most common cultivated

SPONSORED

variety but many others varieties – tobalá, madre cuishe, tepeztate, arroqueño – grow wild across mountains and valleys.

Some take eight years to mature; others may take thirty.

The result is a staggering range of flavours.

A mezcal from Oaxaca’s valleys might carry notes of roasted fruit, while one from a high desert region may taste more mineral and herbaceous. In the language of wine, mezcal expresses terroir – but perhaps even more vividly. It captures not only the soil and climate but the hands of the people who make it.

Each mezcalero brings subtle differences to the process: the length of roasting, the timing of fermentation, the type of still.

If tequila represents the polished face of Mexican spirits, mezcal represents something older and quieter: a tradition carried forward through land, ritual and community.

There is a saying: “Para todo mal, mezcal; para todo bien, también.”

For everything bad, mezcal. For everything good, the same.

A reminder that mezcal is not simply consumed – it is shared, offered and remembered. In every sip lies the story of a place, a plant, and the generations who gathered to raise a glass to life itself.

THE EL CABRÓN LINEUP We are currently offering our latest small batch expressions in four agave varietals.

ESPADÍN Joven Our espadín is a cultivated agave, reaching maturity in 8-10 years. Selected from trusted growers, only fully mature espadín is used. Perfect for your mezcal cocktails or sipped neat.

Tangerine, plum, pineapple, rosemary, cardamom, lemongrass.

MEXICANO The mexicano is a wild agave that grows to maturity in 1215 years. With a rich concentration of sugar that gives it a honeysuckle aroma, mexicano is beloved by mezcaleros for its complex intensity.

Tamarind, grapefruit, quince, cardamom, lemon.

TEPEZTATE Tepeztate is a wild and rare agave that grows on high rocky cliffs. Considered one of the most valuable agaves, tepeztate takes an extraordinary 25-30 years to reach maturity. With delicate notes of floral and green fruits, out tepeztate is an agave treasure.

Green grape, green apple, ginger, flowers, rosemary, lactic acid, green melon.

AÑEJO Our specially sourced, fully matured espadin is aged for one year in American oak barrels, imparting a rich caramel colour and complex flavours. Rich, smooth and refined, it sips like a rare whisky.

Guava, maple, star fruit, anise, quince, dark chocolate.

For the connoisseur and novice alike. El Cabrón mezcales are for the seeker who wants something real - whose palate craves distinction, whose ethic is transparency and whose taste appreciates the finest quality.

A CONSCIOUS COLLECTIVE To this end, Casa Cabrón Destilería has been built by a collective ownership. We are an alliance of global talents united by a singular passion for producing exceptional mezcal, embracing the traditions of the past while looking to improve and elevate our products through conscious innovation.

THE EL CABRÓN TEAM Miguel Ángel Zamora Olivo As Maestro Mezcalero, Miguel’s life is a devotion to mezcal. His process isn’t just technique; it’s presence: a mindful observation that allows him to subtly link every flavor, scent, and aroma with the processes of the earth and the maguey. Educated as an agricultural engineer and an agroforestry systems expert, he is also a regenerative agricultural specialist. His mission is to craft a drink that honors the spirit of the agave and every element involved in its creation.

Carlos Villegas Montoya Carlos deeply enjoys finding meaning and joy in the complexity of existence, and mezcal is the perfect manifestation of that pursuit. For him, mezcal is more than a drink; it’s a living piece of Mexican culture. He is passionate about its ancient history, the ritualistic process of its crafting, and the intention of sharing it to celebrate life.

Tracy Lee Griffith Tracy has applied her talents in several careers in the creative world. An actor, artist, writer and accomplished chef, she has lived throughout the world, always learning about the culture and people of the places she has both visited and called home. As a now part-time resident of Mexico, she has followed her love of its most unique spirit, mezcal. Tracy’s chance meeting with Carlos and Miguel became the start of Casa Cabrón Destilería.

This combination of backgrounds, cultures, and passion for authentic mezcal has created a place that produces some of the finest mezcals from Oaxaca now on the shores of the UK. www.casacabrondestileria.com @casacabrondestileria www.barmagazine.co.uk

41

VENUE OF THE MONTH

ESMERALDA’S LEE CAULFIELD, FOUNDER, DISCUSSES HOW ESMERALDA’S IS REDEFINING MAYFAIR NIGHTLIFE, BLENDING LIVE MUSIC, ELEVATED COCKTAILS AND DISCREET LATE-NIGHT HOSPITALITY TO CREATE AN INTIMATE, MUSIC-LED EXPERIENCE IN THE HEART OF LONDON. WHAT ELEMENTS OF ESMERALDA’S SET IT APART FROM OTHER LATE-NIGHT VENUES IN LONDON OR WITHIN MAYFAIR’S HOSPITALITY SCENE? Esmeralda’s Mayfair places live music at the heart of the experience, with a resident six-piece band performing soul, funk and disco each night, supported by DJs between sets.

What makes the venue particularly exciting is the unpredictability, with unannounced performances from wellknown artists and musicians meaning that no two evenings at Esmeralda’s are ever quite the same.

Combined with an intimate atmosphere, a no-photo policy and exclusive reservation process, it offers a more immersive and discreet late-night environment than many other traditional latenight venues.

The result is something that the founders believed London nightlife was missing: a venue that feels both vibrant and private, where music, conversation and exceptional hospitality come together for an unforgettable experience.

WHAT KIND OF GUEST EXPERIENCE DID YOU IMAGINE WHEN YOU SET OUT TO DESIGN ESMERALDA’S? From the beginning, the goal was to create an experience that feels effortless, yet memorable. We imagined a space where guests could arrive and feel immediately drawn to the atmosphere, evoking the vibrant energy of New York nightlife while reflecting the quiet elegance and sophistication of Mayfair.

The journey of the evening is important. From the moment guests are welcomed by the team to the first cocktail and the first note of music, the evening is designed to unfold naturally, with the energy building effortlessly as the night progresses.

The experience is designed to begin well before guests step inside. Through our private chauffeur service in partnership with Bentley Motors, guests can arrive in a Bentley Bentayga Speed courtesy of Jack Barclay Bentley, turning the journey to Esmeralda’s into an extension of the experience itself.

YOUR DRINKS LIST REIMAGINES CLASSIC COCKTAILS — WHAT GUIDED THE CREATIVE PROCESS BEHIND THE BAR PROGRAMME? The drinks menu, created by Anna Sebastian Hospitality, follows a simple philosophy: classics, reimagined with character.

Anna Sebastian, @annasebastianhospitality – “We started with the room. Esmeralda’s is a live music lounge, so the drinks needed to keep up with the energy of the night.

The idea was to take cocktails people already know and twist them just enough to feel new. So, you’ll see things like Dubai Layover, our Espresso Martini cosplaying as Dubai chocolate, or

42

www.barmagazine.co.uk

the Paloma-politan, which is exactly what it sounds like, a Paloma and a Cosmo’s lovechild.

We also wanted to reflect the world people are living in right now. The Skinny Little Thing taps into the whole matchaPilates, wellness-coded energy of the moment, using Humantra Electrolytes for a drink that is light, but still fun.

There’s a London-meets-New-York energy running through everything. Plenty of Martinis, glamour, and drinks that feel right at midnight, when the band is still playing.”

WITH A FOCUS ON LIGHTER INDULGENCE AND LATE-NIGHT BITES, HOW DID YOU APPROACH THE FOOD MENU IN RELATION TO THE MUSIC AND GUEST EXPERIENCE? The food menu is designed to complement the flow of the evening. Whether guests arrive after dinner or late into the

VENUE OF THE MONTH

evening, the focus is on elevated small plates that are indulgent, yet effortless to enjoy alongside cocktails and live music.

Many dishes draw inspiration from classic New York late-night comfort food, reimagined with a refined and elegant touch.

Expect NYC-style Pizzettas, Lobster Rolls on buttered brioche, Jersey Oysters and the signature Caviar Nugget, which pairs a fried chicken nugget with Ossetra caviar, capturing the mix of indulgence and surprise that defines the Esmeralda’s experience.

Overall, the food is designed to be shared throughout the evening, allowing guests to stay immersed in the music and atmosphere as the night unfolds.

MUSIC CLEARLY PLAYS A CENTRAL ROLE IN THE VENUE — WHY IS THIS SO IMPORTANT? Esmeralda’s was created not just as a bar, but as a live music lounge where music shapes the entire night. It is central to the bar’s concept, atmosphere and customer experience.

With a commitment to exceptional sound quality, Esmeralda’s features a state-of-the-art sound system by HARMAN International and JLB, alongside a stage that dramatically unveils from behind curtains, crafted by Yamaha Music London.

The six-piece band plays a range of music from soul to funk and disco, which draws on the inspiration behind the bar - the “golden age” of New York live music bars. Since the music is performed live, every evening can feel slightly different, with spontaneous moments and interactions between the musicians and guests. The live music helps create an immersive, social

environment where guests can relax, talk and stay for hours.

With the no-photo policy, the music truly becomes the main focus and makes the space feel like an escape from the outside world.

This approach makes Esmeralda’s feel more like an intimate, yet vibrant, listening space where guests are present in the moment than a standard late-night venue.

LOOKING TO THE FUTURE, HOW DO YOU BELIEVE ESMERALDAS WILL ESTABLISH ITSELF AS A KEY PLAYER IN THE BAR SCENE? Looking to the future, Esmeralda’s has the potential to become a key player in Mayfair’s bar scene through strengthening the unique elements that define its concept, particularly live music, the exclusivity and luxury hospitality.

By continuing to showcase high-quality live performances that have already captivated Mayfair’s music scene, Esmeralda’s is already building its reputation as a leading destination for musicled nightlife that is vibrant, unique and of high-quality.

The venue’s emphasis on privacy, with the no-photo policy, enhances its exclusivity and attracts high-profile clientele who value discretion, making it a key player in this field, and appealing to guests seeking a more sophisticated and intimate atmosphere.

Through drawing on and strengthening these elements, Esmeralda’s is continuing to build a loyal following, establishing itself as one of London’s most influential and sought-after latenight venues. www.barmagazine.co.uk

43

DESIGN DISCOVER HOW SUBTLE DESIGN UPDATES CAN TRANSFORM YOUR VENUE FOR SUMMER – HELPING YOU MAXIMISE COVERS, BOOST SALES, AND CREATE A SPACE GUESTS WANT TO LINGER IN.

www.barmagazine.co.uk

45

DESIGN – ESSENTIAL 5

SUMMER-READY SPACES FROM WARM, FLEXIBLE LIGHTING AND NATURE-INSPIRED ACCENTS TO SENSORY DETAILS, SEASONAL COCKTAILS, AND SUBTLE OUTDOOR TOUCHES, THESE FIVE ESSENTIALS WILL MAKE YOUR BAR OR LOUNGE FEEL FRESH, INVITING, AND PERFECTLY IN TUNE WITH SUMMER VIBES.

1

FLEXIBLE & SEASONAL LIGHTING

Lighting sets the mood, and seasonal adjustments can completely transform your space. For evenings, aim for a warmer, “golden hour” glow that mimics the soft light of sunset. LED lights are perfect for this, as they can be dimmed or adjusted to different colour temperatures to suit the mood. Portable light sources such as tabletop lanterns or soft string lights add a welcoming touch, making indoor spaces feel cosy and inviting. Consider layering different light types – from overhead to accent lamps – to keep the atmosphere dynamic and flexible throughout the day or evening.

2

NATURE-INSPIRED ELEMENTS

Bringing elements of the outdoors inside can refresh any interior. Small touches of greenery, like trailing plants, hanging planters, or fresh seasonal flowers, introduce life and colour to a space without overwhelming it. Complement the greenery with natural textures such as rattan, bamboo or cork through bar mats, coasters or napkin holders, adding warmth and tactile interest. Fresh herbs in small pots not only enhance the visual appeal, but can also double as cocktail garnishes, building a bridge between aesthetics and functionality.

3

SENSORY MICRO-ADJUSTMENTS

A truly immersive environment engages multiple senses. Introduce subtle seasonal scents using candles, diffusers or essential oils, with options like citrus, mint, or ocean breeze to evoke summer freshness. Update the soundscape with lighter acoustic tracks or chill instrumental playlists to complement the mood. Even drinkware can contribute: swapping heavy glasses for lighter, clear, or colourful vessels enhances the perception of summery, refreshing cocktails. Small sensory tweaks like these can shift the atmosphere dramatically, making a space feel intentionally curated and seasonally attuned.

4

BARWARE & MENU UPDATES

Your bar can be a focal point for seasonal transformation. Highlight seasonal cocktails on a small chalkboard, digital screen or stylish menu insert, drawing attention to new and refreshing drink options. Incorporate small mixology theatrics – transparent pitchers, smoke infusions, or colourful layered cocktails – to make drinks pop and feel special without requiring structural changes to the bar itself. Presentation is key; the right barware and display can elevate a simple cocktail into an experience.

5

SUBTLE OUTDOOR INTEGRATION

Finally, connecting interior spaces to the outdoors can reinforce a summer-ready feel. If you have a patio or window view, consider bringing elements inside with small plant clusters, nautical accents or sun-mimicking lighting. Opening windows or glass doors allows natural light and fresh air to flow in, creating a more open, airy environment. Even minimal gestures, such as wind chimes or lightly patterned textiles, can evoke an outdoor ambiance, ensuring your space feels bright, warm, and seasonally inviting.

46

www.barmagazine.co.uk

DESIGN – ESSENTIAL 5

www.barmagazine.co.uk

47

DESIGN

DESIGN FOR DEMAND AS SUMMER APPROACHES, BARS AND PUBS ARE RETHINKING LAYOUT, FLOW AND FLEXIBILITY TO UNLOCK HIDDEN SPACE, INCREASE COVERS AND MAXIMISE REVENUE. WE SHARE EXPERT INSIGHT ON HOW TO DO IT WITHOUT COMPROMISING COMFORT, CHARACTER OR SERVICE.

A

s bars and pubs prepare for the high-stakes summer trading window, design is once again moving to the forefront of commercial strategy. But rather than largescale refurbishments or costly expansions, the focus in 2026 is sharper: extracting maximum value from the footprint already in place. Across the sector, operators and designers are rethinking how every square metre performs — from the entrance threshold to the furthest corner of the terrace — with an emphasis on flexibility, flow and fast, impactful updates.

At the heart of this shift is a growing recognition that opportunity often lies hidden in plain sight. “The biggest opportunity often lies not in adding square metres, but in unlocking the potential of the space already there,” says Leonie Van Damme, Design Director, Hospitality at WeWantMore. In

48

www.barmagazine.co.uk

practice, this means interrogating areas that have traditionally been overlooked – circulation zones, window edges, transitional indoor-outdoor spaces and even entrances themselves.

“We frequently see underused thresholds – entrances, circulation zones, window edges or transitional indoor-outdoor areas – that can become valuable seating moments when designed thoughtfully,” she explains.

Simple interventions such as adding a bar ledge along glazing, extending a small terrace, or reprogramming an underutilised corner can all increase covers without disrupting the overall layout.

This idea of “unlocking” space is echoed by operators on the ground, particularly when it comes to external areas. Curb appeal remains one of the most powerful, and underleveraged, tools in

DESIGN

The key is designing for flexibility rather than density. driving footfall. “A venue that has curb appeal will bring more customers in than one that looks empty,” notes Luke Wetherill, Accounts Executive at Pub Stuff. “Laying out picnic benches or creating a French inspired al fresco area will not only encourage customers to sit outside and enjoy the long summer days, but subconsciously draw others in by creating a fear of missing out.”

That sense of visible energy, a space that looks active, social and desirable, can be just as commercially valuable as the number of seats themselves. It also speaks to a broader trend – the blurring of boundaries between inside and out. As retractable glazing, adaptable terraces and hybrid spaces become more common, venues are increasingly designing for permeability, ensuring that guests move seamlessly between zones.

However, increasing covers is only part of the equation.

The challenge is doing so without compromising comfort or operational efficiency — a balance that hinges on flexibility. “The key is designing for flexibility rather than density,” says Leonie.

“Modular seating, lightweight furniture and adaptable layouts allow operators to scale capacity during high-volume periods without permanently crowding the space.”

Operators are taking a similarly pragmatic approach. “Having a flexible furniture layout is essential as you want to be prepared for larger groups, without compromising service,” Luke explains.

“Having square 2-seater tables and rectangle 4-seaters that can be pushed together in a matter of seconds will help accommodate any group size.”

This adaptability extends beyond tables. Space-saving seating solutions are playing an increasingly important role, particularly in more casual drinking environments. “Stools can also maximise the space and increase covers,” says Luke. “Low stools have

the same seat height as dining chairs but take up less space in comparison. These setups are best suited for casual snacking and drinking spaces.”

The result is a more fluid environment — one that can flex between intimate daytime use and high-volume evening trade without requiring a complete reset. For operators, the goal is not just to fit more people in, but to ensure that the space continues to feel intuitive and comfortable as it fills.

Flow is critical here. Poorly planned layouts can quickly lead to bottlenecks at the bar, slow service and a diminished guest experience. But when done well, increasing capacity can actually enhance atmosphere. “When flow between bar, service and terrace remains intuitive, additional covers can actually improve atmosphere rather than compromise it,” says Leonie.

One of the most effective ways to achieve this is through zoning — creating distinct but interconnected areas within the venue. “By simply placing a table at an angle and by grouping activities — like drinking, darts and dining — you instantly create a flow that feels organic,” explains Luke. This kind of subtle spatial choreography helps guide guests through the venue while allowing different types of use to coexist.

For those looking to make an impact ahead of the season, speed is often of the essence. With tight timelines and ongoing cost pressures, quick-turnaround interventions are in high demand — and here, the emphasis is on high-impact, lowdisruption changes.

“Poseur height tables and chairs around under-utilised edges will help increase covers,” Luke adds. “They create a height variation that adds depth to a space and provides adequate room for both drinking and dining customers.” This layering of heights www.barmagazine.co.uk

49

DESIGN

— combining standard seating, stools and standing areas — not only maximises capacity, but also adds visual interest.

Leonie advocates for a similarly focused approach. “For quick summer refreshes, focusing investment on one strong ‘hero moment’ often delivers the greatest impact,” she shares.

“Whether that’s a striking lighting feature, a biophilic boost, a refreshed terrace identity or a distinctive material element that elevates the entire venue. One memorable design choice tends to outperform incremental upgrades spread across the space,” she adds.

This idea of a “hero moment” reflects a broader shift towards experience-led design. Rather than attempting to upgrade everything at once, operators are concentrating resources on a single, defining feature that anchors the space and creates a point of difference.

Outdoor areas, in particular, offer fertile ground for this kind of thinking. With longer days and increased dwell time, terraces and beer gardens become central to summer trading, but only if they are properly equipped for both day and night use.

“The introduction of lighting and heating goes a long way,” reveals Luke. “Beer gardens are a favourite during the day, but to keep customers into the night, you need to make the space feel warm and inviting.” Simple additions such as festoon or string lighting can transform the atmosphere after dark, while heating solutions extend usability well into the evening.

Soft furnishings also play a key role in enhancing comfort and encouraging guests to stay longer. “Cushions and soft textiles also go a long way for customers. Adding cushions and blankets to covered outdoor spaces will make a big impact on customer satisfaction,” Luke adds.

Meanwhile, strategic partnerships are helping operators extend their outdoor offering in a cost-effective way. “Partnerships with brands such as Aperol Spritz increasingly support terrace

50

www.barmagazine.co.uk

activations, providing furniture, shading or branded elements that help operators extend their footprint… while enhancing the guest experience,” notes Leonie. These collaborations can provide both practical infrastructure and a ready-made aesthetic, reducing upfront investment while adding visual appeal.

Of course, cost remains a key consideration across all design decisions. With margins under pressure, operators are increasingly focused on long-term value rather than short-term fixes. “Buying low-cost, high-quality furniture that will last for years to come will eliminate added costs many face by buying short term solutions,” Luke advises.

Timing is also critical. “The right time to buy outdoor furniture is before the season starts and before occasions like Easter and the May bank holidays. Many leave it too late and are faced with long waiting times due to stock availability or rising seasonal pricing,” adds Luke. Forward planning, in this context, becomes a form of cost control.

Ultimately, the most successful summer-ready venues are those that strike a careful balance between commercial performance and character. As Leonie summarises: “Successful summer design is about balancing commercial performance with personality.”

This means protecting a set of core principles — “atmosphere, identity and service flow” — even as spaces are adapted to increase capacity and flexibility.

“When a venue protects a few clear design ‘non-negotiables’ it can increase covers, evolve throughout the day and create an experience guests actively seek out, not just a place to sit,” Leonie concludes.

In an increasingly competitive market, that distinction matters.

As operators gear up for the busiest months of the year, the venues that stand out won’t necessarily be the biggest or the newest — but the ones that make every square metre work harder, smarter and more memorably.

SPONSORED

THE FINISHING TOUCH CALEB TENNANT, SALES DIRECTOR AT DORSET SEA SALT COMPANY, EXPLAINS HOW THEIR HAND-HARVESTED SEA SALT FROM THE JURASSIC COAST ELEVATES FOOD AND DRINKS. FROM FINISHING STEAKS TO COCKTAIL RIMS, DORSET SEA SALT ADDS FLAVOUR, TEXTURE, AND AUTHENTIC BRITISH PROVENANCE TO EVERY TOUCHPOINT. CAN YOU TELL US THE STORY BEHIND DORSET SEA SALT AND WHAT MAKES IT UNIQUE COMPARED TO OTHER SEA SALT PRODUCERS? Dorset Sea Salt was founded by my brother, Jethro with a clear purpose in mind: to produce exceptional British sea salt using traditional methods, while employing local people to re light the flame of what was a lively industry on the Isle of Portland where we live.

We harvest using the pure waters of the Jurassic Coast in Dorset, a UNESCO World Heritage Site. The seawater is gently filtered and slowly evaporated to form our soft, flaky crystals. That slow process is crucial, it creates a clean, balanced salinity and a delicate crunch that enhances flavour rather than overwhelming it.

At the heart of our business is a brotherly partnership working closely with a dedicated salt-harvesting team. As brothers, we share a deep pride in what we’ve built together. I think there’s a level of trust, honesty and long-term vision that comes from growing something side by side. We challenge each other, support each other and remain closely involved in maintaining the quality and integrity of the product. That hands-on, family-driven approach shapes everything we do; from production to working with hospitality partners.

This attention to detail is what enables us to hold the consistent purity and texture of our flakes. They dissolve evenly, delivering bright flavour and a refined finish that chefs and bartenders can rely on.

At its core, Dorset Sea Salt is about craftsmanship, provenance and elevating everyday food and drink through a fundamental ingredient.

In short, our brand is all about ancient craft, expert chefs and fresh ideas.

HOW IMPORTANT IS LOCAL DORSET PROVENANCE TO YOUR BRAND AND TO YOUR HOSPITALITY CUSTOMERS? Provenance is central to our brand. Being rooted in Dorset isn’t just a geographic detail. It’s part of our identity.

For hospitality operators, particularly pubs and bars championing British sourcing, our Dorset heritage offers a strong narrative. Guests are increasingly interested in where ingredients come from. Being able to reference sea salt harvested on the Jurassic Coast adds authenticity and depth to menus.

It also aligns with the growing demand for transparency.

52

www.barmagazine.co.uk

Dorset has a strong reputation for quality produce, and our customers value that association when communicating their own commitment to sourcing responsibly.

WHICH OF YOUR PRODUCTS ARE PARTICULARLY POPULAR WITH CHEFS AND HOSPITALITY VENUES, AND WHY? Our Dorset Sea Salt Flakes are the hero product in hospitality.

Chefs appreciate the light, crunchy texture and clean finish. It’s ideal for finishing steaks, fish, chips, roasted vegetables and sharing plates, adding both flavour and visual appeal.

Our Smoked Sea Salt Flakes are also extremely popular.

Naturally smoked over oak wood for days rather than hours, they deliver depth and savoury complexity. They work particularly well on grilled meats, plant-based dishes and in bar applications such as smoky margaritas or Bloody Marys.

Many venues use our larger catering formats for back-of-house prep, while also reserving flakes for finishing and presentation.

SPONSORED

For hospitality operators, particularly pubs and bars championing British sourcing, our Dorset heritage offers a strong narrative.

SALT IS SUCH A FUNDAMENTAL INGREDIENT — BUT IT’S ALSO INCREDIBLY VERSATILE. HOW CAN DORSET SEA SALT BE USED ACROSS MULTIPLE TOUCHPOINTS IN A PUB OR BAR SETTING, FROM FINISHING DISHES TO COCKTAIL SALT RIMS, SEASONED SNACKS, OR EVEN SIGNATURE MENU ITEMS? I feel like sea salt is one of the most powerful and underappreciated tools in hospitality. In a pub or bar environment, it can enhance multiple touchpoints.

When finishing dinners; A final pinch of flaky sea salt just before service elevates texture and sharpens flavour. It enhances proteins, balances sweetness in sauces and adds crunch to comfort food classics.

Using it for seasoned snacks; Premium bar snacks such as nuts, popcorn or scratchings can be transformed with flavoured sea salts, increasing perceived quality and driving incremental spend.

Cocktail rims; Our flakes create visually striking rims for margaritas, palomas and spicy cocktails. Our flavoured salts add character, helping venues build distinctive serves.

Signature menu items; From house focaccia and compound butters to salted caramel desserts or syrups, salt can become part of a venue’s identity. Highlighting “Dorset Sea Salt” on a menu reinforces quality cues.

When our flakes are used strategically, Dorset Sea Salt doesn’t just season. It enhances sweetness, tempers bitterness and amplifies taste perfectly.

FOR VENUES LOOKING TO ELEVATE THEIR FOOD OFFERING, HOW CAN A HIGH-QUALITY FINISHING SALT MAKE A NOTICEABLE DIFFERENCE TO THE GUEST EXPERIENCE? A high-quality finishing salt makes a noticeable difference

because of texture and clarity of flavour.

When guests experience delicate flakes that provide small bursts of salinity and crunch, it enhances enjoyment. Steak tastes meatier, tomatoes taste sweeter, chocolate tastes richer. It’s subtle but impactful.

In my opinion, hospitality is built on small details. A topquality finishing salt signals care and attention. Guests may not consciously identify it, but they recognise when a dish feels balanced and considered.

In a competitive market where venues are justifying price points, those finishing touches matter.

WHY SHOULD PUBS, BARS AND HOSPITALITY VENUES CONSIDER UPGRADING TO A PREMIUM SEA SALT LIKE YOURS? Upgrading to a Dorset Sea Salt is a low-cost, high-impact decision. Salt is used across almost every dish and often in drinks. Improving that one ingredient elevates the entire offer, with minimal increase in cost per portion.

If you are already using a sea salt flake, our range is almost guaranteed to make you a saving too.

It also supports storytelling. Today’s guests respond to authenticity and provenance. Using hand-harvested Dorset Sea Salt aligns with broader trends around food miles and British sourcing.

Finally, consistency is critical. Our flakes provide reliable texture, clean flavour and strong performance from the pass to the bar top. Our Flakes are trusted in the UK’s most prestigious kitchens. If you are a chef, why don’t you join them?

Salt may be fundamental, but when it’s produced with care and used thoughtfully, it becomes transformative. dorsetseasalt.co.uk www.barmagazine.co.uk

53

SPONSORED

A TRUE PARTNER FOR HOSPITALITY GREENE KING & BELHAVEN BREWERY FREE TRADE COMBINES TRADITION, INSIGHT AND COMMERCIAL EXPERTISE TO SUPPORT INDEPENDENT HOSPITALITY VENUES ACROSS ENGLAND AND SCOTLAND — DELIVERING NOT JUST QUALITY DRINKS, BUT PRACTICAL PARTNERSHIP, FINANCIAL BACKING AND TAILORED ADVICE TO HELP OPERATORS THRIVE IN CHALLENGING TIMES.

W

ith more than 300 years of brewing experience, we’ve honed our craft to serve hospitality venues across England and Scotland.

Our story isn’t just about the beer we brew, but also about the people and venues who serve it.

At Greene King & Belhaven Free Trade team, we are passionate about supporting hospitality - especially in challenging times. The pressure on operators is real. Costs remain high, consumer habits continue to evolve and expectations are rising. Running a venue today demands resilience, creativity and commercial focus. That is why we believe our role goes beyond supply. We are here to stand alongside those who run independent businesses as a committed, long-term partner.

Our heritage gives us perspective. With more than three centuries of brewing experience, we understand how the industry has adapted through economic cycles and shifting trends. We blend time-honoured brewing traditions with modern innovation to ensure consistent quality and performance behind the bar.

Every cask, keg and bottle is crafted not just to taste great, but

54

www.barmagazine.co.uk

to help drive repeat custom and deliver reliable margins.

Because we operate our own extensive pub estate as well as working with independent venues, we understand hospitality from both sides of the bar. We see the challenges first-hand.

That insight shapes how we support our free trade partners practically, commercially and personally.

We make life easier through our Full Drinks Range. Today’s venues need choice across categories, delivered simply. We provide a complete drinks solution, from our own beers to wines, spirits, soft drinks and other leading beer and cider producers all supplied together with one reliable delivery and one invoice.

Clear product pricing, regular promotions and commercially minded deals help protect margin and improve profitability. In a market where every penny counts, simplicity and transparency matter.

Our commitment to free trade is reflected in our people and our Cellar Services Support. We invest in expert teams who understand the realities of running a venue. Local Sales Development Managers provide tailored advice built on genuine

SPONSORED

With more than three centuries of brewing experience, we understand how the industry has adapted through economic cycles and shifting trends. hospitality experience. Our customer care teams respond quickly over the phone. Our in-house cellar services team - the same specialists who support our own pubs - are on hand with online guidance, rapid troubleshooting or on-site visits to minimise downtime.

As Glen at Waldegraves Family Holiday Park says, “It’s a real one-stop shop for us and that is such an advantage that Greene King has compared to other suppliers.”

When something goes wrong in a cellar, speed matters. When a venue is preparing for a busy weekend, reliability matters.

We take that responsibility seriously because we know our performance directly impacts yours.

Beyond drinks and technical expertise, we support growth through our Value Hub, giving customers access to exclusive savings with trusted industry partners. From essential operational services to footfall-driving opportunities, these benefits are designed to reduce everyday running costs and deliver measurable value.

We also provide Financial Support for our partners looking to invest, grow or strengthen cash flow. Whether funding refurbishments, upgrading equipment, supporting expansion plans or navigating short-term pressure, we tailor packages around each business and its projected sales. Having worked with thousands of venues over many years, we understand potential and possibility - even in uncertain conditions.

Alongside this sits our Business Advice and Marketing Support.

Drawing on insight from running an extensive pub portfolio, we share category trends, product recommendations and trading insight to help operators stay ahead of the curve. Marketing support - including branded glassware, point-of-sale materials, bar equipment and access to online tools and training - helps

bring those plans to life in venue and create experiences customers want to return to.

At the core of everything we do is partnership. Relationships work best when built on trust, communication and shared ambition. We listen carefully, understand each venue’s identity and community role, and adapt our support accordingly. For some, that means hands-on cellar training and for others it means commercial advice, product range development or marketing guidance. Often, it is a combination of more things.

Hospitality has always been resilient. Despite the challenges our industry faces, we remain optimistic about its future and deeply committed to playing our part in it. Our scale allows us to invest in infrastructure, people and innovation. Our heritage underpins quality and consistency. Our passion for independent venues drives us to keep improving how we support our partners.

We are proud to stand shoulder to shoulder with independent venues, clubs, bars and hospitality operators across the country.

When they succeed, we succeed.

To learn more about how Greene King & Belhaven Free Trade can support your business, visit valueforvenues.co.uk.

www.barmagazine.co.uk

55

NEW CREATIONS

BOURBON IN BLOOM AS SPRING ARRIVES, IT’S TIME TO RETHINK BOURBON. CHRIS SMITH, UK AMBASSADOR FOR ELIJAH CRAIG, CHAMPIONS THE SPIRIT’S VERSATILITY WITH TWO BRIGHT, EASY HIGHBALL SERVES DESIGNED FOR WARMER DAYS – PROVING BOURBON CAN BE JUST AS REFRESHING AS IT IS RICH.

Berry Buck

A

s someone who has been drinking American whiskey for more years than I care to admit - I often find that as a category bourbon is overlooked when it comes to cocktail serves as we enter the warmer, and hopefully sunnier, time of the year. Often considered a winter spirit – think cradling a glass in a comfortable chair in front of a roaring fire – bourbon is often skipped for the rest of the year in favour of clear spirits and lighter serves. That is where the versatility of this amazing liquid can truly come into its own, and this is precisely why we want to show off some elevated spring and summer

56

www.barmagazine.co.uk

serves. Utilising Elijah Craig Small Batch bourbon, that are delicious, simple to make, and also showing off the classic flavour combinations for American whiskey.

Bourbon is such a great spirit for making cocktails as it has such a depth of flavour both from its up-front sweetness (from the corn grain it is distilled from) to its deep layers of flavour from the charred oak barrels it is rested in. And that is why something like a Breakfast Ball is such a simple, yet elevated, serve that you may not often to think to use Bourbon for but works perfectly. Taking the sweet corn notes, and pairing them

NEW CREATIONS

Breakfast Ball

with honey, and the deeper notes of caramel and toffee, lifting them up with the bright, zesty, grapefruit soda combines to make a sweet, but refreshing, serve perfect for a gorgeous spring day.

If you want something with added depth, the Berry Buck takes from a classic style of bourbon cocktails, known as Buck’s, which takes a spirit, citrus, and Ginger Beer or Ale again for a long and refreshing fizzy serve. In our version with the addition of some Creme de Mure liqueur those rich dark fruit flavour pair perfectly with the deep, caramelised sugar notes of molasses and brown sugar prevalent in Elijah Craig Small Batch Bourbon. Adding in a garnish of mint and blackberry helps really make the whole thing

pop, taste delicious, and looks gorgeous when you hand it over to a very lucky guest!

And the reason why we would recommend Elijah Craig is simple – having spent longer in the barrel (8-12 Years for our Small Batch Bourbon) than most cocktail bourbon’s you are getting more flavour in every bottle. And being hand selected, in small batches, you know the quality is also there in every drop from 90 years of distilling history and experience. If you want to make better cocktails, then you need to use better spirits and there is no better bourbon for sipping cocktails on a summer day than Elijah Craig Small Batch bourbon.

BERRY BUCK

BREAKFAST BALL

INGREDIENTS:

INGREDIENTS:

• 37.5ml Elijah Craig • 12.5ml Creme de Mure • 2 Lemon wedges, squeezed • Topped with Ginger ale • Blackberry and mint sprig, to serve

• 50ml Elijah Craig • 10ml Honey • Top Grapefruit Soda • Grapefruit Wedge, to garnish

METHOD:

Stir in honey and whiskey in a highball glass until dissolved, add ice, stir and top with soda. Finally, garnish with a grapefruit wedge, and serve.

Build Elijah Craig, liqueur and squeeze lemon wedges. Garnish with blackberry and mint sprig, and serve.

METHOD:

www.barmagazine.co.uk

57

Extraordinary nuts & snacks Specialists at baking, seasoning and caramelising the best grades of nuts

info@cambrookfoods.co.uk +44 (0)1264 319980 www.cambrookfoods.co.uk

#122-BarMag-210x148mm-AW.indd 1

Winners of multiple Great Taste Awards

17/12/2025 16:25

TECHNOLOGY WE REVEAL THE LATEST TECHNOLOGICAL INNOVATIONS TRANSFORMING THE SECTOR – TOOLS DESIGNED TO BOOST EFFICIENCY, AUTOMATE ROUTINE PROCESSES AND EMPOWER STAFF TO FOCUS ON WHAT MATTERS MOST. www.barmagazine.co.uk

59

TECHNOLOGY – ESSENTIAL 5

MATCH DAY WINS AS THE WEATHER WARMS UP AND THE SUMMER OF SPORT KICKS OFF, BARS HAVE A GOLDEN OPPORTUNITY TO BOOST FOOTFALL AND SALES. FROM QR ORDERING AND DIGITAL SIGNAGE TO INTERACTIVE EXPERIENCES AND SMART INVENTORY MANAGEMENT, HERE ARE FIVE WAYS VENUES CAN USE TECHNOLOGY TO STAY AHEAD, KEEP CUSTOMERS ENGAGED AND MAKE EVERY MATCH-DAY MOMENT COUNT.

1

DIGITAL MARKETING

Bars can use targeted digital marketing and event promotion to drive footfall during major sporting moments across the spring and summer. By promoting screenings for events, such as the Wimbledon Championships or the UEFA Champions League Final, through geo-targeted ads and social media events, venues can reach people within a close radius who are actively looking for somewhere to watch the action. Promoting specific match nights, themed drinks, or limited-time offers helps bars position themselves as the local destination for big sporting occasions and encourages spontaneous visits.

2

QR ORDERING SYSTEMS

Implementing QR code ordering and mobile payment technology can also significantly increase sales, particularly when terraces and beer gardens are busy in warm weather. Allowing customers to order and pay from their phones reduces queues at the bar and speeds up service during peak moments like halftime. With faster ordering and built-in upsell prompts, venues can increase average spend, while ensuring guests spend more time enjoying the experience rather than waiting to be served.

3

ELECTRONIC SCREENS & SIGNAGE

Another effective tactic is using digital screens and dynamic signage to promote upcoming matches, offers and live events.

Screens inside the venue and in windows can highlight countdowns to key fixtures, drink deals before kick-off, or themed promotions linked to sports tournaments. This type of real-time messaging is particularly effective at converting passing foot traffic into customers during busy summer days.

4

DIGITAL INVENTORY SOFTWARE

Bars can also benefit from investing in an online or digital stock inventory platform to manage stock more efficiently during busy periods. These systems allow operators to track real-time stock levels, conduct faster and more accurate stock takes, and receive alerts when popular items are running low. With better visibility across inventory, bars can replenish stock quickly, avoid running out of high-demand drinks during major sporting events, and reduce waste and over-ordering.

5

INTERACTIVE SECOND-SCREEN EXPERIENCES

Finally, venues can enhance the match-day atmosphere through interactive second-screen experiences that use customers’ phones. QR codes placed around the bar can link to live polls, score predictions, halftime quizzes, or “man of the match” voting. These interactive elements keep customers engaged for longer, encourage group participation, and often lead to additional food and drink purchases while guests stay to take part.

60

www.barmagazine.co.uk

TECHNOLOGY – ESSENTIAL 5

www.barmagazine.co.uk

61

TECHNOLOGY

SMARTER BARS FROM AI-POWERED INVENTORY AND AUTOMATED ORDERING TO SMART DISPENSE SYSTEMS AND INTEGRATED PLATFORMS, TECHNOLOGY IS TRANSFORMING BAR OPERATIONS. WE HEAR FROM INDUSTRY EXPERTS ON HOW THESE TOOLS ARE CUTTING ADMIN, REDUCING WASTE AND GIVING STAFF MORE TIME TO FOCUS ON THE GUEST.

F

rom AI-driven inventory systems and automated ordering to smart dispense technology and data-led staffing tools, a new wave of innovation is reshaping bar operations.

For an industry long defined by late nights, tight margins and manual processes, technology is no longer just a helpful tool, it’s becoming the backbone of efficient, profitable and guestfocused venues.

Across the sector, operators are recognising a common challenge: too much time spent behind the scenes, and not enough on the floor. But as integrated platforms, automation and AI mature, that balance is beginning to shift.

For many bars, the biggest operational losses aren’t always

62

www.barmagazine.co.uk

visible. They sit in fragmented systems, manual admin and inefficient workflows that quietly eat into both time and profit.

Fiona O’Regan, Square UK Product Marketing Lead, highlights just how widespread these issues are. “Bars typically lose margin through manual stock counts, over-pouring, disconnected systems, and time-consuming reconciliation at close. Paper-based ordering and spreadsheet rotas also create inefficiencies.”

Chris Teague, Managing Director UK at Syrve, echoes this, pointing to the burden of what he calls “invisible admin.” “Bar staff are weighed down by invisible admin – from stock-checks and ingredient-sourcing, to energy bills and staffing rotas. For businesses running on aging IT, the burden is heavier,” he says.

TECHNOLOGY

When systems don’t talk to each other, inefficiencies multiply.

Staff are forced to duplicate work, switch between platforms, and manually reconcile data — all of which increases the risk of error.

Peter Moore, CEO of Lolly, explains, “One of the biggest areas where bars lose time is around fragmented systems and manual processes. Staff often move between multiple platforms for ordering, stock management, payments and reporting, which creates inefficiencies and increases the likelihood of errors.

“Integrated platforms that connect PoS, payments, stock and reporting can remove a significant amount of administrative time and create less friction,” he adds.

Chris notes that businesses embracing this approach are already seeing dramatic results. “Organisations with joined-up systems have automated 80% of these tasks. When POS, menumanagement, inventory, HR and ERP systems communicate in real time, businesses get tighter cost control and greater efficiency,” he explains.

Perhaps the most significant impact of technology isn’t just operational, but cultural. By reducing admin, it allows staff to return to the heart of hospitality: engaging with guests.

Fiona explains how this shift is already happening. “Mobile POS, pay-at-table, and automated stock updates remove friction from service. Instead of being tied to a fixed till or back-office admin, staff can stay on the floor engaging guests.”

Peter agrees, emphasising that automation should enhance —

not replace — human interaction. “Mobile ordering, self-service kiosks and automated payment systems are increasingly handling routine transactions, which allows teams to spend more time engaging with guests. Technology should support hospitality rather than replace it. The goal is to give teams more time on the floor,” he shares.

This sentiment is reinforced by Jonathan Grant, Director of Technical Sales at Zonal, who points to the operational redesign enabled by modern platforms. “By redesigning processes that are traditionally time consuming, technology enables operators to shift staff time away from admin and back into hospitality.”

Even in specific areas like coffee service, automation is making a difference. Jon Hargreaves, Senior National Account Manager at Franke Coffee Systems UK&I, highlights how smart equipment can reduce training burdens and improve consistency. “Taking automatic coffee machines as an example, all staff need to do is press a button, wait a few seconds, and serve their customer the perfect-tasting drink. Technology removes the need for manual processes, allowing staff to divert their attention to patron interactions,” he reveals.

The result is a more confident, present and guest-focused team — one that spends less time troubleshooting processes and more time delivering experiences.

While the conceptual benefits of technology are clear, operators ultimately need to see tangible returns. Encouragingly, www.barmagazine.co.uk

63

TECHNOLOGY

the data suggests those returns can be significant.

Chris highlights the impact of faster service. “Faster service during busy periods – enabled by advanced, integrated POS systems – can help increase revenue by as much as 50%, by removing common bottlenecks,” he says.

Speed is just one part of the equation. Improved stock control and forecasting are also delivering measurable savings.

Peter notes that “AI-enabled stock management and data-led forecasting can significantly improve ordering accuracy, helping operators reduce waste and protect margins.”

Fiona provides a practical view of time savings. “UK businesses currently spend an average of 4.3 hours a week analysing data and a further 2.3 hours on admin and reporting. Even saving 30–60 minutes per day on reconciliation or stock tasks adds up significantly over a month,” she shares.

Jonathan adds that automation also improves accuracy and predictability. “Service speeds up, errors are reduced, and guests benefit from a smoother experience, all while operators protect profit at the point of sale,” he shares.

In many cases, the impact is cumulative. Faster transactions increase throughput, better data improves decision-making, and reduced waste strengthens margins. Together, these gains create a more resilient and commercially aware business.

Beyond time savings, technology is playing a crucial role in tackling two persistent challenges in bars: waste and inconsistency.

64

www.barmagazine.co.uk

Inventory management is a major focus. With real-time tracking and predictive ordering, operators can align stock levels more closely with demand.

Jonathan explains how modern platforms are transforming this process: “Modern platforms map and automate the complete stock journey, from ordering to delivery, transfer, usage and waste, giving operators real time visibility of what they hold and what they need.”

Jon highlights a similar issue in beverage preparation. He explains, “Most of the losses I hear about from bar operators are around ingredient wastage and variations in staff skills. By automating processes and functions, staff receive the support they need, with less room for costly user error.”

Consistency is equally important for the guest experience.

Whether it’s a cocktail, a coffee or a simple pour, customers expect the same quality every time. Automation helps standardise output while reducing reliance on individual skill levels, particularly valuable in a sector with high staff turnover.

With a growing array of solutions on the market, one of the biggest challenges for operators is deciding what to invest in, and what to avoid.

The consensus across the industry is clear: technology should simplify, not complicate.

Fiona puts it succinctly, “Technology should simplify service, not interrupt it. If it shortens wait times, prevents errors, and gives teams more face-to-face time with guests, it’s adding value.”

TECHNOLOGY

Peter frames this as a question of ‘friction.’ “The key question operators should ask is whether the technology removes friction for either staff or guests,” he shares.

Jonathan adds that the best systems are often the least visible.

“The right technology feels natural, invisible, and aligned with the business. When it blends into the operation, staff can serve with confidence and guests enjoy a seamless journey,” he advises.

Integration is another critical factor. Disconnected tools can recreate the very problems technology is meant to solve. Jonathan advises operators to prioritise flexibility and collaboration. “Platforms with proven integration credentials and a transparent partnership approach allow operators to build a tech stack that evolves with them, rather than locking them into rigid ways of working,” he reveals.

Jon also stresses the importance of involving staff and customers in decision-making. “It’s crucial to listen to the people experiencing the day-to-day – your patrons and staff,” he explains. “Once these challenges are identified, you can start looking for a bespoke solution.”

Looking ahead, one theme dominates every conversation about the future of bar technology: artificial intelligence.

From forecasting demand to optimising menus, AI is set to transform how decisions are made across the business.

Chris sees AI as transformative for hospitality business. “By spotting patterns in vast datasets, AI will improve demandforecasting and make handling of staff rotas, inventory

management, promotions and loyalty programmes more efficient,” he reveals.

Fiona agrees, pointing to a shift from reactive to proactive operations. She explains, “Predictive inventory, sales forecasting and automated purchasing will shift bars from reactive management to proactive optimisation.”

Peter highlights both the opportunity and the responsibility that comes with AI adoption. “AI will play an increasingly important role in helping operators make better decisions. At the same time, responsible AI governance will become increasingly important,” he shares.

“As technology becomes more embedded in hospitality operations, operators will want confidence that systems are transparent, secure and delivering measurable value,” he adds.

Despite the rapid pace of technological change, one message remains consistent across all experts: hospitality is, and always will be, about people.

By removing repetitive tasks, reducing errors and providing better insight, modern systems are giving operators something increasingly valuable – time.

In an industry where margins are tight and expectations are high, that combination is powerful. The bars that embrace technology thoughtfully — focusing on integration, simplicity and guest impact — are not just becoming more efficient, but more enjoyable places for guests to be. www.barmagazine.co.uk

65

SPONSORED

GET YOUR AV MATCH-READY WITH DEMAND FOR AV UPGRADES SET TO SURGE AHEAD OF WORLD CUP 2026, PUBS AND BARS THAT PLAN EARLY CAN AVOID INSTALLATION BOTTLENECKS, PROTECT PEAK TRADING, AND ENSURE EVERY MATCH IS DELIVERED FLAWLESSLY ON SCREEN.

T

he 2026 World Cup will be one of the biggest trading opportunities UK pubs and bars have seen in years. But for many venues, the real risk isn’t empty seats — it’s AV systems that aren’t ready.

Major sporting events bring new customers through the door. Flawless picture quality, perfectly synced audio, and the flexibility to show multiple matches simultaneously can define a venue’s reputation. Blank screens, unstable signals or missing commentary will quickly send customers elsewhere.

Every tournament cycle follows the same pattern. The opening ceremony approaches. Operators rush to upgrade. Installers become fully booked. Replacement stock tightens. Lead times stretch. What should have been a straightforward improvement turns into a last-minute scramble.

Forward-thinking venues are already reviewing their systems.

FOURKAY, a specialist supplier of HDMI video distribution systems to UK hospitality, is seeing increased enquiries from sports bars and multi-site operators preparing for a summer of sport. Crucially, the conversation isn’t just about adding screens — it’s about ensuring the infrastructure behind them can cope.

For many operators, the weakest point isn’t the screens themselves — it’s the signal distribution. Whether routing separate Sky and Freesat boxes to different areas, adding outdoor screens, or upgrading to reliable 4K distribution, the system behind the scenes must perform flawlessly under pressure.

For smaller and mid-sized venues, 4x4 and 8x8 HDMI matrix systems often provide the ideal balance of flexibility and cost.

Larger operators may require modular or IP systems capable of distributing multiple sources across dozens of displays. In every case, careful specification at the outset ensures the system remains scalable beyond a single tournament.

Upgrading early allows time for proper planning, installation and testing — and ensures staff are confident using the system before peak trading begins.

66

www.barmagazine.co.uk

Crucially, hardware availability is only part of the equation. As summer approaches, installer schedules tighten quickly across the industry. The safest approach is to define your system requirements early and coordinate installation well ahead of peak demand.

FOURKAY works directly with venues to specify the most appropriate solution and can advise on installation planning and trusted integration partners where required. By starting the process early, operators can secure both the right system and the right timing — without the disruption and inflated costs that often accompany last-minute upgrades.

For operators reviewing budgets this spring, the message is simple: start the conversation early. A brief system review now can prevent costly disruption later — and will ensure your venue is fully prepared long before the tournament spotlight arrives.

Because when the whistle blows, the only thing your customers should be talking about is the game. fourkay.net

Hand Harvested From Chesil Beach

Harvested from some of Britain’s purest coastal waters, Dorset Sea Salt delivers delicate, award-winning flakes with exceptional flavour and texture.

Trusted by leading chefs including Mark Hix and Elliot Grover, our salt is designed to elevate dishes without overpowering them. Our flakes are the final touch that makes all the difference.

In a time when kitchens are balancing quality with cost, Dorset Sea Salt offers premium performance without the premium price. Allowing chefs to invest where it matters most: the centre of the plate.

Have you tried it yet? caleb@dorsetseasalt.co.uk www.dorsetseasalt.co.uk

SPONSORED

SCORING BIG WITH SQUARE WITH THE WORLD CUP SET TO DRAW CROWDS AND ENERGY LIKE NEVER BEFORE, HOSPITALITY VENUES HAVE A UNIQUE OPPORTUNITY TO SHINE. SQUARE, IN COLLABORATION WITH NIGHT TIME ECONOMY ADVISOR SACHA LORD, SHARES INSIGHTS ON HOW BARS, RESTAURANTS AND NIGHTSPOTS CAN MAXIMISE FOOTFALL, ENHANCE GUEST EXPERIENCES AND TURN GLOBAL EXCITEMENT INTO LONG-TERM BUSINESS GROWTH.

T

he World Cup isn’t just a sporting event - it’s a major commercial opportunity for pubs, bars and hospitality venues. It can mean packed spaces, longer dwell times, larger group bookings and a significant uplift in drinks sales. Without preparation, though, it can bring pressure on staff, stock shortages, slow service and missed revenue.

This year, pubs in England and Wales can stay open until 2am during the tournament, creating extra opportunity. With the right planning, the World Cup can become one of the most profitable trading periods of the year.

FORECAST DEMAND AND PLAN FOR PEAKS Major fixtures create predictable spikes, especially for home nations or knockout games. Reviewing historical sales from previous tournaments or major finals can help forecast demand, peak ordering times and top-selling products.

Square’s real-time reporting tools allow operators to analyse patterns, adjust staffing and stock levels, and respond quickly if demand exceeds expectations.

GET STAFFING RIGHT The World Cup is not just about pouring more pints - it’s about delivering a fast, enjoyable experience. Customers expect speed, clear communication and an electric atmosphere. Scheduling your strongest team for key fixtures, cross-training staff, and conducting pre-shift briefings ensures everyone knows expected volumes, match schedules and promotions.

Simplifying menus during peak periods eases kitchen pressure and improves service speed, keeping staff focused during highintensity trading. Square Shifts allows you to streamline staff scheduling and shift management.

SIMPLIFY TO MAXIMISE REVENUE The most profitable venues keep their offer simple. Limited-time match-day bundles, pitchers and sharing options encourage higher spend while speeding service. Pre-order packages for reserved tables reduce congestion at the bar.

Clear pricing and simple offers reduce friction at the point of order, maximising sales during short windows before kick-off and half-time.

Speed up service with an integrated POS that lets your

68

www.barmagazine.co.uk

Sacha Lord

SPONSORED

customers order and pay however they prefer. The simpler it is for customers to order, the more you can serve in those crucial 15-minute windows before kick-off and during half-time.

reservation platform and manage all bookings straight from your POS - no switching between systems - and tailor your floor plan based on reservation volume.

OPTIMISE PAYMENTS

PROMOTE EARLY

Slow payments are a common bottleneck during major events.

Long queues at fixed tills can slow service, but handheld payment devices and flexible POS systems allow staff to serve tables and outdoor areas efficiently. Contactless-first payments reduce transaction time, helping venues serve more customers during peak moments. The Square Handheld is made for momentum, taking orders and payments quickly on the go with a device that slips easily into your pocket.

Real-time sales tracking provides insight into which fixtures perform best, allowing operators to adjust staffing and promotions on the fly.

Fans plan World Cup viewing in advance, so marketing should start early. Announce screened matches, highlight food and drink packages, and share atmosphere-led content on social media. Multiple screens, outdoor areas and private rooms should be central to messaging — customers are buying the shared experience, not just a seat. Create, send and track email marketing campaigns with Square’s email marketing software.

STOCK STRATEGICALLY Running out of key products damages revenue and reputation.

Careful planning is essential for high-demand items such as beer, cider, alcohol-free options, quick-serve food and glassware.

Historical sales data highlights bestsellers, while live inventory tracking allows managers to monitor stock in real time and adjust orders before shelves run dry. Square’s inventory management tools can flag low stock levels in real time, helping venues avoid running dry during a key game.

TAKE BOOKINGS Bookings provide certainty amid unpredictable spikes. Ticketed entry, minimum spend, pre-paid packages or VIP areas secure revenue and make staffing and stock planning easier. Deposits or full pre-payment reduce no-shows, transforming peaks into manageable trading sessions.

Square integrates with popular booking platforms OpenTable, Seven Rooms, ResDiary and Stampede and automatically deducts any deposits from the bill. Connect your POS to your preferred

USE DATA TO ADAPT Access to live performance data lets operators refine their approach throughout the tournament. Track sales by fixture, identify top-performing items, adjust staffing, and refine promotions. Early fixtures provide insight to optimise strategies for the remaining matches.

Square AI is a free, conversational AI assistant built directly into the Square platform to help businesses make clearer, faster decisions using their own data. Using simple, everyday language, operators can ask questions like “What’s selling best this week?” and get instant answers.

FINAL THOUGHTS Major tournaments bring energy to venues and create shared experiences hospitality delivers better than any other industry.

Success during the World Cup comes from preparation: understanding demand, staffing effectively, simplifying operations, optimising payments and planning stock carefully.

Get the fundamentals right, and the tournament can do more than deliver a busy few weeks - it can introduce new customers and turn them into loyal guests long after the final whistle. square.com www.barmagazine.co.uk

69

SPONSORED

SMOOTH SERVICE TOM BRAY, HEAD OF COMMERCIAL & CORPORATE AFFAIRS, EXPLAINS HOW DELTRON LIFTS AND THE LIFT COMPANIES WITHIN THE PACE GROUP KEEP HOSPITALITY VENUES RUNNING SMOOTHLY. FROM RAPID RESPONSE TO TAILORED MAINTENANCE AND MODERNISED LIFTS, THEY ENSURE STAFF, GUESTS, AND OPERATIONS NEVER MISS A BEAT.

BARS AND PUBS OPERATE IN FAST-PACED, HIGH-PRESSURE ENVIRONMENTS. HOW DOES DELTRON LIFTS AND ANY OF YOUR LIFT COMPANIES WITHIN THE PACE GROUP SUPPORT HOSPITALITY VENUES DIFFERENTLY FROM OTHER COMMERCIAL CLIENTS? At Deltron Lifts and across our Lift Companies within the Pace Group, we recognise that hospitality environments operate on a completely different tempo to many other commercial sectors.

Bars, pubs, hotels and restaurants are service-driven, customerfacing businesses where every minute matters. A lift in an office

70

www.barmagazine.co.uk

building may cause inconvenience if it fails; in a hospitality venue, it can disrupt service, impact guest satisfaction, and ultimately affect revenue.

Because of this, we approach hospitality clients with a heightened sense of urgency and preventative care. We understand that lifts and dumbwaiters are often the unseen backbone of operations, transporting stock, glassware, food, laundry and guests efficiently between floors. Any interruption can create immediate pressure on staff and slow down service delivery.

That is why we place strong emphasis on proactive

SPONSORED

maintenance and tailored service plans. Our maintenance programmes are designed specifically around the operational hours and demands of hospitality venues, ensuring that servicing is scheduled with minimal disruption. In addition, we provide 24-hour support, 365 days a year, because we know that hospitality does not operate on a nine-to-five schedule. Our rapid emergency call-out response ensures that venues can return to full operation as quickly as possible. This combination of preventative care, availability, and sector understanding is what sets us apart.

IN YOUR EXPERIENCE, HOW MUCH CAN A WELL-MAINTAINED SERVICE LIFT IMPROVE OPERATIONAL EFFICIENCY BEHIND THE SCENES IN BUSY VENUES? A well-maintained service lift can dramatically improve operational efficiency behind the scenes. In busy hospitality venues, seamless movement between floors is essential. From transporting kegs and stock to delivering plated dishes from kitchen to restaurant floors, service lifts and dumbwaiters play a critical logistical role.

The principle is simple: no breakdown means no interruption to service. When equipment is reliable, staff can focus on delivering excellent guest experiences rather than managing workarounds. A fast and dependable lift reduces manual handling, saves time, and supports smoother coordination between departments. In multistorey hotels and large bars, this efficiency compounds across the day, enabling teams to operate with precision during peak service periods.

Beyond speed, reliability also contributes to staff wellbeing and productivity. When systems function as they should, stress levels are reduced and workflows remain consistent. In venues striving for five-star standards, consistency is everything. A dependable lift ensures that products and people move safely and efficiently between floors, maintaining the rhythm of service that guests expect. In short, behind every smooth service experience is infrastructure that simply works and lift reliability is central to that equation.

IN HOSPITALITY, DOWNTIME DIRECTLY IMPACTS REVENUE. HOW QUICKLY CAN VENUES REALISTICALLY EXPECT SUPPORT IF A LIFT BREAKS DOWN DURING SERVICE HOURS? Downtime in hospitality is not just inconvenient it is commercially critical. We recognise that a lift breakdown during service hours can have an immediate financial and operational impact. That is why responsiveness is central to our offering.

Our Front of House Operations Team operates 24 hours a day, 365 days a year, ensuring that hospitality venues always have direct access to support. With multiple operational hubs located across the United Kingdom from the Isle of Wight through to Inverness we are strategically positioned to respond quickly and efficiently.

In many cases, venues can expect an engineer on site within the hour. Our nationwide coverage, combined with coordinated dispatch systems and experienced field teams, allows us to deliver what we believe are industry-leading response times. More importantly, our engineers are trained to diagnose and resolve issues promptly, aiming for first-visit fixes wherever possible.

For hospitality clients, this rapid response capability provides reassurance. They know that if an issue arises during peak trading hours, they are not alone, expert support is immediately

available. Setting the pace in the industry is not just about speed; it is about reliability, accountability, and consistent performance when it matters most.

HOW CAN LIFT UPGRADES SUPPORT ACCESSIBILITY GOALS IN HOSPITALITY VENUES? Accessibility is a fundamental consideration for modern hospitality venues. Guests expect inclusive environments where every level and facility can be reached safely and comfortably.

Lift upgrades play a significant role in achieving these goals.

Keeping lift assets modern and aligned with the latest technology ensures compliance with current regulations and evolving accessibility standards. Upgrades can include improved control panels, clearer visual and audio indicators, smoother ride quality, enhanced door mechanisms, and energy-efficient systems. These enhancements not only improve user experience but also demonstrate a venue’s commitment to inclusivity.

Beyond compliance, modernisation protects the long-term value of the asset. Up-to-date systems are more reliable, more efficient, and better equipped to meet the expectations of today’s guests. For hospitality operators, investing in lift upgrades is an investment in guest experience, operational resilience, and brand reputation.

Ultimately, lifts are more than just moving equipment, they are essential infrastructure that connects spaces, supports service excellence, and ensures that every guest can access and enjoy the full experience a venue has to offer. thepacegroup.co.uk www.barmagazine.co.uk

71

HOSPITALITY AROUND THE WORLD

MOON BAR BY MIMI AT MOON BAR BY MIMI IN DUBAI, JEET VERMA, BAR MANAGER, IS CRAFTING A COCKTAIL DESTINATION SHAPED BY MYTHOLOGY, PRECISION AND ATMOSPHERE. INSPIRED BY THE LEGEND OF THE JADE RABBIT AND GROUNDED IN THOUGHTFUL FLAVOUR DEVELOPMENT, THE BAR OFFERS AN INTIMATE, DESIGN-LED COUNTERPOINT TO THE CITY’S SPECTACLEDRIVEN NIGHTLIFE, WHILE EXTENDING THE NARRATIVE WORLD OF MIMI MEI FAIR THROUGH A REFINED, STORY-DRIVEN BEVERAGE PROGRAMME. MOON BAR BY MIMI SITS WITHIN THE WORLD OF MIMI MEI FAIR; HOW WOULD YOU DESCRIBE THE IDENTITY OF MOON BAR AS ITS OWN STANDALONE DESTINATION? Moon Bar by MiMi exists within the world of MiMi Mei Fair, but it carries its own pace and personality. While the restaurant expresses its narrative through cuisine and layered hospitality, the bar interprets that universe through cocktails and atmosphere.

The identity is rooted in mythology, particularly the legend of Yutu, the Jade Rabbit of the Moon. That story informs not just the menu names, but also elements such as Mugwort, Ginseng, Taro and Longan, creating a cohesive but distinct experience. The bar is immersive and visually curated, yet intimate by design.

Some guests begin at Moon Bar by MiMi before dinner, others return afterwards, and many visit purely for the bar itself.

It exists within the same narrative world as MiMi Mei Fair, yet its identity is fully formed through its own rhythm, energy and craftsmanship.

HOW DOES THE BAR COMPLEMENT – OR CONTRAST WITH – THE DINING EXPERIENCE AT MIMI MEI FAIR DUBAI? I see Moon Bar by MiMi as both a complement and a continuation of the dining journey. Many guests start with a cocktail to set the tone before dinner, while others return after their meal, allowing the bar to become the final chapter of the evening.

There is a natural dialogue between kitchen and bar. We share flavour references with the culinary team, using ingredients such as homemade tomato and chili jam, mushroom-infused vodka, and truffle-washed vodka to create continuity across the experience. That connection ensures the F&B journey feels cohesive.

At the same time, Moon Bar by MiMi stands independently.

Guests can come exclusively for cocktails, paired with curated bites, and experience a complete night within the bar itself. It offers flexibility without losing identity.

HOW DO YOU ENSURE MOON BAR STANDS APART IN A CITY KNOWN FOR SPECTACLEDRIVEN VENUES? Dubai is known for bold concepts, and that is part of its charm.

Our approach has been different. Rather than chasing spectacle, we focus on atmosphere, balance, and emotional connection.

The goal is not to overwhelm the guest, but to draw them in.

72

www.barmagazine.co.uk

The space is visually striking, from the lacquered bar to the celestial ceiling, but it never feels overwhelming. Service is attentive without becoming performative, and the cocktails are designed to feel thoughtful rather than excessive. The intention is to create immersion through detail, not volume. In a market where scale and visual impact often dominate, Moon Bar by MiMi offers intimacy and intentionality. That contrast becomes our strength.

WHAT DOES MOON BAR DO DIFFERENTLY WHEN IT COMES TO GUEST ENGAGEMENT? Guest engagement begins with awareness. We train the team to read the room before recommending a drink. Understanding pace, mood and intention is just as important as technical execution.

Storytelling plays a role, but it is never forced. Bartenders are fluent in the mythology of the bar, allowing them to share context naturally when appropriate. Regular guests are recognised, preferences remembered, and visits feel personal without losing polish.

HOSPITALITY AROUND THE WORLD

We focus on building long-term relationships rather than creating a single dramatic moment.

HOW WOULD YOU DEFINE THE BEVERAGE PHILOSOPHY AT MOON BAR? For me, beverage philosophy starts with context. Every cocktail must belong to the world it lives in. It is not about creating drinks that could exist anywhere. It is about developing serves that make sense within the mythology, design, and dining experience.

Flavour clarity is central. I am less interested in shock value and more interested in balance. A drink should be memorable without needing excessive explanation.

At the same time, I approach beverage direction with a commercial lens. Overseeing multiple venues within LSL Capital means creativity must function operationally. A cocktail must be executable consistently and make sense from a revenue perspective. If it does not contribute to the story or the long-term sustainability of the program, it does not make the menu.

ARE THERE ANY UNCONVENTIONAL TECHNIQUES, INGREDIENTS OR SOURCING STRATEGIES YOU’RE PARTICULARLY PROUD OF? We focus on refinement rather than reinvention. Much of our work happens through in-house infusions and precise flavour development.

For example, we work with ingredients such as snow ear mushroom, jasmine flower, rare teas and Asian spirits, treating them in ways that enhance depth without overpowering the base spirit. Just like our signature cocktail, Cloudy Martini, crafted with snow ear-infused vodka, truffle-washed vodka, vermouth, delicate vanilla extract and tonka bean essence, then finished with caviar.

The infusion is prepared using a controlled sous vide technique to achieve precise extraction and layered texture, allowing each element to remain distinct, yet harmoniously integrated.

I am proud of how we integrate Asian-inspired ingredients authentically. They are present because they make sense within

the narrative and flavour structure, not as decoration. On the sourcing side, we prioritise conscious selection, to ensure creativity is supported by consistency.

HOW DO YOU BUILD AND MENTOR A BAR TEAM THAT CAN EXECUTE AT AN AWARDWINNING LEVEL CONSISTENTLY? Consistency starts with clarity. Every team member understands the narrative of the bar and the standards expected. We operate as a collaborative ensemble rather than a rigid hierarchy.

Technical precision is essential, but emotional intelligence is equally important. The ability to adjust to the guest defines true professionalism. Responsibility and trust are key to long-term team stability.

WHERE DO YOU SEE MOON BAR EVOLVING OVER THE NEXT FEW YEARS? The evolution will be about refinement rather than radical change. I see us deepening our storytelling and expanding initiatives, while preserving the intimacy that defines us. Growth should strengthen identity, not dilute it.

HOW DO YOU SEE DUBAI’S BAR SCENE CHANGING, AND HOW IS MOON BAR PREPARING FOR THAT SHIFT? Dubai’s bar scene is maturing. Guests are becoming more informed and more intentional about where they spend their time. There is growing appreciation for craft, sustainability and authenticity.

Moon Bar by MiMi is preparing for that shift by remaining disciplined in its approach. We invest in training, refine our operational systems, and continuously study guest behaviour. The future of hospitality in the region will favour venues that balance creativity with commercial intelligence, and that is exactly where we position ourselves. mimimeifair.com @moonbarbymimi www.barmagazine.co.uk

73

Image courtesy of Punch Room, The London EDITION