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August 2020

INSIDE: REOPENING • COCKTAILS • BUSINESS • OUTDOORS • BAR SNACKS


NEVER COMPROMISE ON FL AVOUR STOCK THE RANGE

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The road to recovery

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“Where the land meets the sea, legends become real…”

ince July 4, one by one, the UK's bars, pubs and restaurants have reopened their doors, welcoming back customers after months of lockdown. It hasn’t been plain sailing, but the hospitality industry has really rallied together to ensure a safe, efficient and convivial return to trading. The August issue of Bar kicks off with an article all about the reopening period. We spoke to numerous bar teams about their experiences and hopes for the future. Everyone stated how positive it has been so far, with great feedback from both guests and staff. Let's hope it continues! On page 20, we share some insights from our second Square Screen event. The series kicked off on 1 April, at the very beginning of lockdown. Three months later, we got back together with a group of industry expert attendees to discuss various aspects of getting back to business. The full video is available to watch on our website. You’ll also find features on cocktails, outdoor drinking and dining, and premium

Zoe Fryday Editor August 2020

Cover: Never compromise on flavour, says Kopparberg. Discover the full range by visiting www.kopparberg. co.uk. INSIDE:

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A signature blend of DOUBLE DISTILLED, TRIPLE DISTILLED and PEATED MALTS with SOFT GRAIN whiskey, inpired by the legends of Donegal.

bar snacks, offering lots of inspiration and advice from brands, suppliers and fellow venues. On an end note, I'm extremely pleased to say that I am now officially back at work and would love to hear from you. Please reach out to the team with your news and views. We’re wishing readers all the best moving forward!

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© 2020 TGM Publishing Limited, The Goods Shed, 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 TGM Publishing 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.


Contents 10 All the latest hospitality news

6 How did reopening go? SQUARE SCREEN

20 Bar Square Screen series:

12 London Cocktail Week 2020

28 Cocktails to impress

36 The great outdoors

back to business

42 Premium bar snacks www.barmagazine.co.uk

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Venues

Up and running Zoe Fryday speaks to bar teams about their reopening experiences, as well as hopes and plans moving Forward

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uly saw the vast share of UK hospitality venues reopen after months of national lockdown. With strict social distancing regulations still in place, bar teams have had to make some big changes and get creative, ready to welcome back guests. They’ve been tasked with introducing new operational measures to safeguard customers and staff, while at the same time, ensuring patrons feel relaxed, comfortable and free to enjoy the in-venue experience. Northern bar group Arc Inspirations, which operates three brands – Manahatta, Box and Banyan – has reopened all of its 17 sites. “We’ve had a really positive experience opening and our customers and teams are very pleased to be back,” says CEO Martin Wolstencroft. “Sales have exceeded our expectations, which is brilliant. Our neighbourhood sites have done particularly well, indicating that people are still keen to stay local. The teams have shown a tremendous amount of dedication and have pulled together to deliver excellent service.” A huge amount of work and planning has gone into ensuring all the right procedures are in place at the Arc Inspiration venues, from mapping out new customer

Nelson Bernardes

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Arc Inspirations’ Box journeys to training teams and giving them confidence to operate under the new guidance. “We’ve installed Perspex between booths and at the bar area, tables are at least 1m apart and waiting zones are mapped out on the floor to help customers socially distance. There are limited menus, live entertainment is currently on pause and hand sanitiser stations and track and trace data capture are also in place. We’re asking customers to order at the bar and pay by card and are encouraging people to prebook and pay a deposit, securing their table and protecting us from no shows. We’re rapidly working on getting our order and pay by mobile functionality up and running as soon as possible, allowing customers to order and pay on their phone without the need to stand at the bar.” Once it is safe to do so and consumer confidence returns, the operator will open more of its brands in key cities, including Box in Manchester. “We’re also working on fantastic new menus for all three brands, which will launch over the next few months, and we will be taking part in the Government Eat Out to Help Out Scheme during August. Of course, there is a way to go yet, but we’re confident we can rebuild and bounce back stronger than ever.”

Skylight Rooftop at Tobacco Dock in London is fortunate to have an immense outdoor space, which has helped when it came to developing safe post-lockdown plans. “Our team really rallied together in the three weeks before 4 July and pulled off some incredible feats to get our outdoor venue ready for launch,” states Scott McVittie, event director at Meanwhile Events Ltd, the team behind the venue. “By freeing up the croquet lawns, we have been able to distance our tables further apart and create wide walk-ways for staff. It was important for us to utilise our space, allowing as many people as possible to return to Skylight whilst maintaining distancing measures. We have seen incredible demand and have been operating at near full occupancy since opening – the major caveat being that our new occupancy is 50% of what it once was.” The most significant change, Scott explains, was moving to table service right across the venue for food and drink. Previously the four bars would serve drinks directly to customers and customers would have the choice to visit either of the venue’s food traders to place orders. “We’ve now centralised that so that our bartenders and chefs work independently from anyone


Venues Skylight Rooftop else. We have dedicated staff who spend the entire shift sanitising common touch points, a one-way traffic system has been implemented and there are physical distancing markers throughout the venue and on all tables.” So far, the team have had great feedback from guests, particularly surrounding the amount of space they have and the attention of detail they see from the cleaning crew. “They also really love not having to queue at the bar for food and drink,” says Scott. “Some of our audience still seems very cautious, while others want to see things return to normal quicker. We feel as though we’ve hit the right balance between those competing interests.” The Churchill Bar and Terrace, located at the Hyatt Regency London, opened on Tuesday 7 July, revealing a redesigned outdoor summer terrace. The team say they started receiving bookings as soon as they announced the reopening on social media, with the first walk-in 15 minutes after opening the doors. “We’ve been pleasantly surprised by the positive response from people living and working locally in and around Marylebone,” explains bar manager Nelson Bernardes. It’s great to be finally reacquainted with all our tools, a fully stocked bar and be able to interact with guests again. We’re happy seeing people sip cocktails on the terrace and indoors again, enjoying life!” The venue implemented a host of safety protocols in accordance with government guidelines and their own health and safety assessment, including

an emotional reopening For 67 pall mall Private members club 67 Pall Mall reopened its doors on 4 July. Senior communications manager Stephanie Barnett explains that the team witnessed incredible reactions from members, verging on emotional. “For many of our guests, we were their first choice of drinking and dining experience outside of home since lockdown. Belated celebrations, socially-distanced reunions, special bottles being pulled from cellars – seeing the buzz once again has been magical. Staff, too, have been desperate to return to the club.” Numerous changes have been made to the layout of the venue, both in the public areas and back-of-house, in order to comply with physical distancing rules. One example is a new piece of oak and rattan panelling from the main entrance to the Members’ Lounge through to the bar, which creates a protected route and screens off diners from the general traffic of people entering and leaving the space. A one-way system has also been put in place and there are lots of hand sanitiser stations dotted around. “Our biggest challenge has been ensuring that our members stay a meter away,” says Stephanie. “We are very fortunate that our membership are full of incredible people who truly love the staff. Our members would never dream of not adhering to the rules, but some gentle reminders here and there have become part of daily life.” www.barmagazine.co.uk

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Venue profile carrying out temperature checks, hand sanitising stations and traffic flow signage, as well as many rigorous behind-thescenes procedures. “A crucial element to successfully reopening rested on conducting intensive staff training, including a day for role play for different scenarios, which allowed staff time to familiarise themselves with the new procedures,” adds Nelson. “We’re continually looking to build on our own best practices for the safest environment possible. One of the new measures we have put in place is that our cocktail, food and cigar menus are viewable online using QR codes, to reduce touchpoints. It has been interesting to see, however, that around 80% of guests still request physical menus. We also have plans to launch new takeaway signature cocktails!” After speaking to the various bar teams, overall, the mood appears to be positive. However, all agreed that more support from government is needed for the hospitality sector over the coming months. The recent announcement of a temporary reduction in the rate of VAT is a very welcome one, but many believe that further work needs to be done on the subject of rent. Although the future is uncertain, with the right support and the continued diligence of the industry, hospitality will be well on its way to recovery.

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Alex Wolpert

east london liquor company welcomes back guests to its distillery bar The team at the East London Liquor Company distillery bar have enjoyed welcoming regulars back after months apart and serving up some of their favourite cocktails again. “It has been incredibly encouraging to see the positive response from our customers – not just in their enthusiasm for our drinks, but also their patience and understanding as we’ve had to undertake a new way to serve them,” Alex Wolpert explains. “Everyone was extremely mindful of each other. With restrictions on space, we’ve had to limit the total number of tables available at what tends to be one of our busiest periods. However, we’ve managed to expand our outdoor seating area, which has worked out well for us so far.”


NEWS

Foxhole Spirits releases Mad City botanical rum Foxhole Spirits, which creates Hyke Gin, has unveiled Mad City, a botanical white rum featuring vibrant designs from Bristol-based urban artist Sled-One. Mad City is said to add more depth, flavour and complexity to white rum, marrying 100% Fairtrade certified rum from Jamaica, Guyana, the Dominican Republic and Barbados with a recipe of 25 sustainably sourced botanicals. The spirit has tasting notes of “soft mocha with citrus and tropical fruits on the palate, hints of vanilla, warm spices and pecan nuts”. James Oag-Cooper, co-founder and managing director of Foxhole Spirits, said: “With Mad City, we’ve been able to apply our skill working with botanicals to rum and demonstrate expertise in a different category. “We believe that the style of Mad City, with no sugar added post distillation, puts it in a category all of its own. The result is fine and balanced, absolutely delicious, and thoroughly satisfying to drink.” Sled-One was commissioned to design an original work for the Mad City label, inspired by the pulsating energy of the city’s Stokes Croft and St Paul’s areas. The resulting bottle features Sled-One’s surreal style, with bold lines, vibrant colours and myriad details.

KraKen launcHes ‘cocKtail KoMbat’ coMpetition for bartenders

The Kraken Black Spiced Rum is supporting bars and bartenders post pandemic with a new digital cocktail competition called Kraken Cocktail Kombat. The contest will see eight UK bartenders from London, Scotland, Northern Ireland, Brighton and Manchester battle it out through a number of ‘drink dual’ rounds. Their fate will be entirely in the hands of The Kraken’s fans, who will vote for their favourite bartender until only two remain. The two finalists will then compete in the ultimate showdown for the title, with the victor taking home £1,000 for themselves and a further £1,000 for their bar and fellow staff. The 60-minute sessions are accompanied by the delivery of a bespoke Kraken hamper, including a bottle of The Kraken, limited edition metal straws and glassware. All competition details can be found on The Kraken social channels and website.

10 www.barmagazine.co.uk

Mr Hobbs adds ‘150’ gin to portfolio Mr Hobbs, a family-owned gin brand hailing from Henley, based along the Thames, is celebrating its 150th anniversary with the launch of a new expression – Mr Hobbs 150. Mr Hobbs 150 is a classic London Dry gin with “quintessential English heritage”. Bottled at 40% ABV, it features 14 botanicals, including cubeb berries, which offer “light, perfumed notes”, along with “warmth and spice” from black pepper and cardamom. The gin also boasts “nuanced floral notes” from meadowsweet and elderflower, both of which are locally sourced on the riverbanks of the Thames, followed by fresh citrus notes of yuzu and lime. Mr Hobbs 150 is suggested served with a light tonic water, garnished with fresh lime and ginger, and can also be enjoyed in a myriad of cocktails. The latest variant joins the original Mr Hobbs Gin and two fruit-flavoured liqueurs: Raspberry & Elderflower and Rhubarb & Ginger.

Premium mixer brand Sekforde has unveiled a brand refresh with a label redesign across its portfolio of four mixers. The new bottle design has a “sleek, minimal and colourful” look, and heroes the flavours and recommended spirit pairing for each mixer, which have been crafted to complement whisky or bourbon, rum, gin or vodka and tequila or mezcal. All Sekforde variants are 100% natural and low in sugar, with each 200ml serve under 36 calories. Bajan rum brand Cockspur is rolling out a new ready-to-drink Rum Punch to the UK’s ontrade and off-trade channels. Modelled on the signature drink of the Caribbean, the liquid blends tropical fruit juices, infused with Cockspur Rum, and can be simply served over ice. Available in both 275ml and 1 litre bottle formats, the Rum Punch is pitched at consumers and bartenders looking for the great taste of a traditional Caribbean punch but who want to skip the preparation. The Cockspur range is distributed in the UK through sales, marketing and distribution agency Craftwork.


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News

LCW 2020 The drinks indusTry has uniTed To ensure London CoCkTaiL Week WiLL go ahead in 2020, WiTh a pLedge To supporT The on-Trade

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he organisers of London Cocktail Week have announced that the 2020 festival will be taking place, running for the entire month of October. Four leading spirits portfolios – Brown-Forman, Diageo, EdringtonBeam Suntory & Moët Hennessy – have committed their support alongside 26 individual brands. Together, they have joined forces with the festival’s co-owners, Hannah Sharman-Cox, Siobhan Payne and brothers, Rajbir and Sukhinder Singh, to ensure the festival can go ahead this year.

Siobhan and Hannah

12 www.barmagazine.co.uk

London Cocktail Week 2020 will focus on celebrating and supporting the London bar scene, and giving consumers a renewed reason to get back to some of the capital’s very best bars during the month of October. The Cocktail Village will not run this year. Instead, all efforts will be focused on driving much-needed revenue to the partnering venues. For 2020, the festival will be underpinned by a number of fresh commitments, to bolster consumer confidence, support responsible operators and reignite supply chains through the £6

Cocktail Tours, in-venue brand activations and the addition of an at-home element. Hannah and Siobhan have been working tirelessly for a decade to put London firmly on the map as the cocktail capital of the world. “We feel it is our duty to use our platform and our voice to provide a solid, trusted foundation to support small businesses within our trade, and help get the London bar scene back where it should be,” the pair said. “We feel hugely grateful for the incredible backing of this mission from our sponsors and believe that London can act as a blueprint to show other major cities around the world what can be achieved when an industry shows a united front in the face of adversity.” For more information about London Cocktail Week, visit www.londoncocktailweek.com.


Budweiser Brewing Group UK&I’s Save Pub Life platform has expanded to provide a package of reopening support for pubs, bars and restaurants. A host of resources are available to the on-trade, including a mobile ordering solution, enabling mobile payat-table, click & collect and home delivery in major cities; operational safety support and access to discounted PPE; digital marketing training; outdoor speed of serve solutions, such as mobile bars, buckets and coolers; and takeaway solutions, including PET bottles, compostable cups with lids and a variety of growlers. Alongside this is the Boost Your Business loyalty app, a new platform supporting and rewarding Budweiser Brewing Group’s on-trade customers, providing access to exclusive rewards, offers and content; and Stella Artois Draught Masters, a digital training programme to help participants deliver the quality, service and perfect pour that pubgoers will be expecting from their reopened local venue. Customers can also benefit from the exclusive green energy tariff offered by Budweiser Brewing Group in partnership with Opus Energy, with the potential to save up to 30% on electricity bills.

el Bandarra launches al Fresco variant

Barcelonan aperitif drink brand El Bandarra, distributed by Mangrove UK, has unveiled a new expression – El Bandarra Al Fresco. Developed by twins Alex and Albert Virgili, El Bandarra Al Fresco (15% ABV) combines high-quality garnacha wines with natural Mediterranean botanicals. Cherry red in colour, it offers “notes of liquorice, fresh herbs and mint, with a bitter grapefruit, citrus and rose petals background”. Al Fresco has been in development for the last 12 months, with a signature serve of one part Al Fresco and two parts tonic, with an orange garnish. It joins the brand’s Rojo, Blanco & Rosé vermouth range. Nick Gillett, managing director of Mangrove UK, said: “Spritzes and aperitifs have been gaining traction in the UK market in recent years, with their vibrant colours, lower-ABV, simple serves and laid-back vibe – none more so than the fun-packed spirit of El Bandarra. “This latest expression, Al Fresco, can only enhance the current range, and we expect interest to be high.”

Diageo creates plastic-free Johnnie Walker bottle Drinks giant Diageo has developed a plastic-free spirits bottle, made entirely from sustainably sourced wood, which will be used to package a limited edition run of Johnnie Walker whisky. To make the bottles, Diageo has partnered with venture management company Pilot Lite to launch a new sustainable packaging technology company called Pulpex Limited. Pulpex will also produce packaging for the likes of Unilever and PepsiCo. The “first-of-its-kind” scalable paper-based bottle, which will debut in early 2021, is made from sustainably sourced pulp. It has been designed and developed to be 100% plastic-free and fully recyclable. Ewan Andrew, chief sustainability officer, Diageo PLC, said: “We’re proud to have created this world first. We are constantly striving to push the boundaries within sustainable packaging and this bottle has the potential to be truly groundbreaking. “It feels fitting that we should launch it with Johnnie Walker, a brand that has often led the way in innovation throughout its 200 years existence.”

outlets see trade down 45% on opening weeKend Managed pub, bar and restaurant companies that opened sites in England during the first weekend of July have reported like-for-like trading 44.5% down on the corresponding weekend last year, according to the latest Coffer Peach Business Tracker data, produced by CGA, The Coffer Group and RSM. Tracker figures reveal that 36% of group-operated sites were open for eating and drinking inside on July 4 and 5, the first time that hospitality businesses were allowed to reopen fully since lockdown. Managed pubs and bars that opened saw sales 44.7% below pre-Covid levels compared to the same weekend in 2019, whereas group-owned restaurants that were open were 41.1% down. However, many more pubs opened their doors than restaurants. The industry barometer shows that 42% of managed pubs, bars and pub restaurants traded, while just 12% of restaurants were open for business. In all, 32 companies provided data to the Tracker, with another 17 operators reporting that they had yet to open any sites. www.barmagazine.co.uk

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NEWS

Budweiser Brewing group uK&i reveals comprehensive reopening support


NEWS

GLOBAL BARTENDING TALENT AGENCY LAUNCHES

Lanchester Wines unveils in-venue ordering platform Wine and spirits supplier Lanchester Wines has developed an online order and pay tool to help on-trade venues reopen safely while following social distancing guidelines. Built in response to Covid-19, Lanchester Wines’ newly created ReOpenApp.com enables customers to enjoy a meal or drink without close interaction with staff or other guests, and without handling menus, payment terminals or cash. The web-based app has a fully integrated back office, which can link with in-venue stock control and be used across any device, including existing till systems, tablet or smartphone. Venues can upload both food and drink menus, and the ReOpen app offers 24/7 UK-based support. There is no need for customers to register before placing an order – they can simply arrive, open the venue’s unique URL, set their table and place an order with secure payment through Apple, Google Pay or any Visa, MasterCard or AmEx card. According to Lanchester Wines, venues who sign up to the service online can be up and running, taking orders in around ten minutes.

KVÎST ENTERS THE NONALCOHOLIC SPIRIT MARKET KVÎST, a new premium non-alcoholic distilled spirit, has launched in the UK with distribution agency Craftwork. Created by The Bloomsbury Club UK, KVÎST, which takes its name from the old Norsk word meaning ‘twig’ or ‘botany’, is inspired by Nordic traditions and foraged forest plants. The liquid itself is a handcrafted blend of eight botanicals: juniper, silver birch, cascarilla bark, gentian, rhubarb root, orange peel, cardamom and pimento. Available to both the on-trade and off-trade, there will initially be two variants – KVÎST Classica, which leads with juniper and citrus notes, and KVÎST Rosa, infused with herb and spice bitters. Both can be enjoyed neat, over ice, in noABV cocktails and as a non-alcoholic alternative to a G&T. Jeremy Rockett, managing director of Craftwork, said: “Craftwork are delighted to be working with KVÎST. It’s bang on trend, tastes fantastic and gives consumers a unique opportunity to access a high-quality, nonalcoholic distilled spirit at a very reasonable price-point.”

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Former Diageo World Class manager Dan Dove (pictured) has launched a talent agency dedicated to bartenders, considered to be the first of its kind in the industry. The Global Bartending Talent Agency has been developed to connect drinks professionals with luxury brands, consumers and each other. Those who are part of the agency will offer services such as cocktail and menu innovation, liquid research and development, competition judging, TV presenting, social media campaigns and more. Each individual will have a detailed profile, providing clear insight into their skill sets and attributes. Dan said: “In the current climate and the difficulties that the hospitality industry are facing today, Global Bartending will open doors to talent, allowing them to explore new paths in their career using their skill sets they have learnt over the years, bringing them new and exciting opportunities.”

Soft drink brand Sanpellegrino has updated its Classic Italian Taste range, unveiling a new premium look and summer marketing campaign. The new design is said to celebrate the brand’s authentic Italian heritage and indulgent flavours. The can format has been designed using a traditional Majolica decoration (a popular Italian pottery style), representing the sun-kissed citrus groves and famous pottery style of Sicily. Available in two classic Italian flavours, Aranciata (Orange) and Limonata (Lemon), the range is available now in major wholesalers, including Booker, Bestway and Acquisto. Spirit of Yorkshire Distillery is celebrating the easing of lockdown measures with the release of its second ‘finished’ single malt whisky. Distilled in 2016, Filey Bay STR Finish is a field to bottle single malt that spent years maturing in bourbon casks before transferring to shaved, toasted and re-charred (STR) red wine barriques, which came from Rioja vineyards in Spain, to be finished. It features “citrus and caramel flavours from the bourbon casks and weaves them with the red fruits of the Rioja barriques”, creating a “complex whisky with spice and depth” that’s underpinned by a “light and fruity housestyle”.


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NEWS

Swift to open new all-day venue in Shoreditch The team behind award-winning Soho cocktail bar Swift are opening a new venue on Great Eastern Street in Shoreditch. Bringing an all-day offering for the first time, the venue will be open from 8am on weekdays and 11am on weekends, serving artisanal coffee and brunch-style dishes, in addition to cocktails. Adopting a similar aesthetic to the ground floor of the original bar, Swift Shoreditch will “capture the heart and soul” of its sister site, with elegant, bright art deco touches throughout, banquette style seating, greenery and canopied French glass doors. Co-owner Mia Johansson said: “Whilst we’re all still in uncertain times and have a long road ahead of us on our way to recovery, we have faith in the British public’s love of coming together for great food and drink and are hopeful that London’s world-class cocktail scene will rebuild itself to come back stronger than ever. “Sticking to our plan to open our second site is just the embodiment of our faith in this and we are so excited to start hosting guests again.”

diageo recovery fund goeS live in the uK The fund from Diageo’s US$100 million ‘Raising the Bar’ recovery programme, created to support the global on-trade as it reopens following lockdown, went live in the UK on 9 July. As part of the programme, Diageo has unveiled a range of UK partnerships. Independent outlets and managed operators can apply for 5L hand sanitiser units, created in partnership with CleanedUp, available free-of-charge. Dispense units will be delivered with 20L of hand sanitiser donated by Diageo and a basic hygiene kit containing PPE masks and gloves. Alongside this, there is a kit containing recycled, recyclable and environmentally-friendly rPET takeaway drinks solutions, as well as bespoke mobile bar solutions created by Special Bar Services, fitted with protective sneeze screens to ensure outlets can maintain high health and safety standards. Digital training and support is free to access via the Diageo Bar Academy. Seperately to ‘Raising the Bar’, Diageo GB is funding a partnership with Omnifi to create a bespoke contactless mobile device platform OrderBee.

16 www.barmagazine.co.uk

Kent organisations launch ‘Support Your Local’ initiative

Produced in Kent, the voice of Kent food and drink, and Visit Kent, the destination management organisation for Kent, have joined forces to “bolster the hospitality industry” with a new campaign dubbed ‘Support Your Local’. The initiative, which promotes a country-wide community appeal and marketing campaign, has been developed to help local, independent businesses as they come out of lockdown. It aims to provide a much-needed boost to Kent’s £2.6 billion visitor economy, which has been badly hit since the pandemic. ‘Support Your Local’ encourages consumers to show their love for their favourite Kent food and drink businesses. Those wishing to support the campaign can make a Caring Customer Pledge to Kent’s local restaurants, pubs, cafes and hotels when they open. In doing so, patrons will be pledging their commitment to respect, protect and enjoy establishments as each one adapts to post-lockdown circumstances.

chaSe diStillery launcheS ready-to-drinK gin SeltzerS Chase Distillery is branching out into a new drinks category, unveiling a range of ready-to-drink gin seltzers. Made from a blend of Chase Gin and sparkling water, with no artificial ingredients, Chase’s Gin Seltzers come in natural botanical flavours, including Pink Grapefruit & Pomelo, Seville Orange and London Dry & Lemon. The distillery aims to tap into the active Millennial demographic seeking a drink that’s big on flavour and complements a healthy, wellness-driven lifestyle. Each can is just 89 calories per 250ml. James Chase, director at Chase Distillery, said: “Consumers are becoming increasingly health conscious, and for those seeking a low-calorie alternative to wine, beer and cider, Chase’s Gin Seltzers are ideal. The range is designed for those active, on-the-go individuals that want to enjoy a drink without compromising their healthy lifestyle.”


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Stella Artois supports pubs’ safe reopening with street art installations Stella Artois is harnessing the power of smart street art to help bars and pubs maintain social distancing for customers in a safe yet creative way. The Budweiser Brewing Group UK&I-owned beer brand installed a 28×14 metre artwork at the heart of the Old Truman Brewery in London, using a combination of geometric shapes and contrasting colours to help visitors safely social distance without the need for physical barriers. Elements of the design are being shared with 1,000 pubs and bars across the UK to support their Covid-19 measures as they welcome back customers. Developed by Stella Artois and creative agency Studio Number One, the work borrows techniques used in op art, urban planning, architecture and design to manage people’s movements and make keeping socially distant obvious and easy, without the use of offputting physical barriers. The street art features a combination of circles, flowing lines and bright, contrasting colours, set within a representation of a woman toasting with a beer, creating a design that is described as both functional and artistic, transforming an otherwise featureless space into a vibrant place to linger safely over a drink.

A new distillery operating from the heart of Provence in France has launched its first spirit, QVT Dry Gin, in the UK. Inspired by the range of flavours and fragrances of the French region, the gin was chosen to be the first product released by QVT after its founding members noticed that the vast majority of spirits consumed in the area were imported. Selecting high-quality, local ingredients, the botanicals used in the distillation process include juniper, lavender, roseflower, rosemary, coriander seeds, pine and grape. The result is “an aroma that captures the essence of Provence while satisfying all needs from a traditional dry gin”. QVT is short for ‘quatre-vingt trois’, which translates as 83 in French, representing the code of the department’s base in the heart of Provence.

teNNeNt’s gifts Kegs to oN-trade oUtlets across scotlaNd Beer brand Tennent’s is supporting Scotland’s on-trade as it prepares to reopen by supplying complimentary kegs to around 2,000 licensed premises. The initiative, which launched on Wednesday 8 July, saw thousands of bars, restaurants, sports venues, social clubs and other on-trade outlets across Scotland receive a free keg of Tennent’s Lager or Tennent’s Light after enrolling through the ‘Dedicated to You’ campaign online portal. In addition to thousands of kegs, the brand is also providing complimentary reopening POS kits to more than 1,000 Scottish outlets. Tennent’s campaign was launched alongside a video featuring famous Scottish bars, including Glasgow’s Pot Still, Blackbird in Edinburgh and Abandon Ship in Dundee, as they prepared to return to work.

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London-based hospitality company Inception Group has announced a £25,000 bar tab for NHS workers spread across its sites as part of its reopening plans. From 4 July, Inception Group began to reopen its collection of bars, restaurants and pubs across London in phases, which include conceptled cocktail bar brands Mr Fogg’s and Cahoots. NHS workers had the warmest of welcomes back, with a £25,000 bar tab spread across the group’s reopened sites as a thank you for their phenomenal response to the pandemic. Bacardí has launched a new Snapchat lens, designed to help consumers maintain a safe one-metre plus distance apart when they return to their favourite venues. The new Snapchat lens uses augmented reality, showcasing the distance between smartphone users and their friends while enjoying cocktails at their local bar or restaurant. Once activated, as users approach the one-metre distance, the Snapchat lens responds showing how much further they need to stand back to maintain that social distance. Once the distance is met, they will be digitally transported via the lens to a Caribbean island, with the addition of sunglasses, palm trees and the official Bacardí rum anthem, The Sound of Rum.


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SQUARE SCREEN

Back to business INDUSTRY EXPERTS IN FINANCE, LAW, TECHNOLOGY, DESIGN AND DRINKS COME TOGETHER WITH BAR TO DISCUSS THE HOSPITALITY LANDSCAPE AND GETTING BACK TO BUSINESS POST LOCKDOWN

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n 1 July, just days before the official reopening date for the UK hospitality sector, Bar’s second Square Screen – our take on a ‘round table’ event – took place via Zoom video call. A group of industry professionals, all with expertise in a particular field, gathered in a relaxed virtual environment, sharing their views, experiences and advice on the subject of getting back to business. Attendees included Lucy Marcuson from trade charity and community organisation The Drinks Trust, formerly The Benevolent, which has provided care and support to the drinks industry since 1886, alongside Raffaele Di Monaco, bars manager at the

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prestigious The Berkeley Hotel in London. Authorities in technology, namely Katy Hamilton from The Access Group and Richard Carter, co-founder of OrderPay, a newly-launched mobile ordering solution, also joined the panel. Completing the lineup was Katie McCarthy, founder and design director of Design Equals, Simon Robinson, managing director of Robinson Ralph Solicitors, Paul Thompson of Acorn Finance, and drinks heavyweights Gareth Franklin, Luxardo brand ambassador, and Rémy Martin UK brand ambassador Jack Charlton. The hour-and-a-half-long discussion centred around key areas, namely social distancing; encouraging trade through marketing, menus and technology; looking

after customers and staff; finance; and the future of the industry. The entire Square Screen video session is available to watch on the Bar website: www.barmagazine. co.uk/bar-square-screen-series.

WhAt kind of sociAl distAncing meAsures hAve been introduced? WhAt pressures hAve surfAced And hoW cAn We overcome them? Raffaele: “The change from two-metre to one-metre distancing has been great as we’ve been able to create more covers. We’ve had to make a number of changes, such as removing tables and creating a


Business

one-way system throughout the hotel, but we’re quite lucky at The Berkeley, because we’re a big outlet, and therefore have a lot of space to work with. “Regarding the operational side of things, we’ve generally worried more about back-of-house areas, compared to frontof-house, which, for us, was relatively easy to set up. We looked at how difficult it is

to socially distance in a kitchen or bar-back space, recognising that we need to have the least amount of staff possible on shift, with each team member assigned to their own station. “We’ve also had to get creative. We’ve set up a spacious pop-up restaurant on the side of the hotel, which will definitely help with revenue and also social distancing,

providing guests with a different option where they can feel confident and comfortable.” Gareth: “Bars are going to have to be very strict in the way they communicate to customers. After a few beers, people are going to be merry and maybe want to move tables, for example, which will cause problems. “There’s a real responsibility for bartenders. Obviously we’re not just talking about people getting drunk now – we’re talking about an infectious disease. A lot of customers might be really scared to be in close contact with others, so being strict is a problem we’re going to have to face.”

As A result of sociAl distAncing, the design of venues is chAnging drAmAticAlly. WhAt support is out there? Katie: “From the very start, I’ve prioritised forming a support network of creative minds and experts to help prepare existing venues, looking at safety, space and style, and morphing these three priorities. “For me, as a designer, it’s really important that the experience isn’t clinical and disjointed. Ensuring customers receive www.barmagazine.co.uk

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Business a warm welcome is paramount. Recently, for example, we’ve been installing beautiful washbasins in entrances of bars, creating an almost temple-like experience for guests. “We’re trying to constantly spin issues with a positive solution. Now, as a designer, it’s not just about finishes and clients asking how many people can they fit in their venue. Everything has to be considered – staff, the space itself, government advice, the products available and clients’ budgets. If operators are going to invest money, we want to ensure that it’s not wasted. Overall, it’s about investing in the future of the venue and making it better.”

just hoW cruciAl Will technology be for venues? WhAt innovAtions Are out there? Richard: “We were originally going to launch our app OrderPay in September. Downloadable, it reskins to take on whatever brand or venue you’re in, using beacon technology, the same technology the government is using for track and trace. For instance, if you walk into a Nandos, it becomes Nandos, or if you walk in to a Slug & Lettuce, it then becomes Slug & Lettuce.

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“After Easter, we quickly realised that we needed to operate. We’ve gone from a nice-to-have to being mission critical. When I spoke to a bunch of sector leaders, they said: ‘we know mobile ordering is the way forward because we want to limit interaction by not touching menus and payment terminals, but how do we get it to the table? We then decided to put in another piece of functionality – a bit of a buzzer, which lets customers know when their food and drink is ready at the bar to collect.” “We’ve developed OrderPay as a cooperative coalition. We share 30% of our profits with all of the members and we don’t charge set-up or monthly fees. You can appreciate why we have 6,000 sites going live in the next three months.” Katy: “Within the tech market, there has been a lot of innovation. At The Access Group, historically, we didn’t have a delivery and click & collect offering, but since we went into lockdown, within 48 hours, we were able to offer our customers the ability to deliver these services. “We have carried that innovation on with our Access Collins booking technology product. Pre-booking and pre-ordering is

key, presenting many upselling benefits. We’ve been developing the product so that we now have the ability to track and trace. If someone books a table on Access Collins, you can then, at the point of booking, put the whole group’s contact details in. We’ve been working on things like this over the last couple of months to really make life easier for reopening.” “There are a lot of challenges coming up, but there are also opportunities for people to look at things in different ways. Some businesses moved into delivery and click & collect, initially in response to Covid, but now it’s part of their diversification and essential revenue.”

do you think We’re moving into A neW erA for hospitAlity? Are We in jeopArdy of losing the fAce-to-fAce interAction betWeen stAff And customers? Gareth: “In general, I think we’re approaching a new era. We’re consumed by technology, especially social media and our phones. The crisis has changed our social interactions massively.


Business “While apps have an important place, a lot of operators are still going to want to take orders at the table. Each establishment has its own personality, and they don’t want to let go of that – to let go of the social feeling.” Richard: “I totally agree. Our solution offers pay-at-table only, as well. A fair few of our clients just wanted the pay-attable functionality prior to Covid, but are now choosing to have the order and pay functionality. Once a vaccine is found, they will most likely go back to only using payat-table. I think it’s about looking at how to build the experience and make it fit.”

GoinG back to the ‘new normal’ is GoinG to be stranGe and stressful for many hospitality workers. what kind of support is out here? Lucy: “At The Drinks Trust, we recognise that it has been, and will continue to be, a tough time. With the help of the drinks industry, we’ve raised a lot of money. Numerous large organisations have donated and other people are fundraising

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as we speak. We’ve had more support than ever before, which is fantastic. That’s the reason we’ve been able to offer the services we have. “We’ve supported nearly 2,000 people with individual financial grants. It was very obvious that people needed financial support quickly, but our goal was to support them in a more holistic way. The new idea behind The Drinks Trust is to offer something much bigger, building it into a community for the drinks industry and helping people on their career journey. “We wanted push forward with our wellness services as quickly as possible. We offer various resources, such as blogs and talking therapies with Dr Julian. We’ve also partnered with Club Soda to bring free mindful drinking courses to the drinks industry, and Sleep Station, which is affiliated with the NHS and provides treatment for sleep insomnia, to help people manage their sleeping patterns. There are also many more plans for the future, particularly centred on ‘work life’.” Simon: “As solicitors, we’ve been advising people throughout this whole crisis and giving them access to free resources. We’ve

got flexible furlough template letters, CGRS Q&As, furlough redundancy Q&As, working from home policies, workplace social distancing policies, flexible working policies, guidance notes about returning to work. They are comprehensive and free, but it’s not legal advice. If you’re interested, please email info@robinsonralph.com. We’ll also offer 30 minutes of free advice on employment law to any business that contact us quoting this webinar.” Katy: “Customers are going into a ‘new normal’, but so are staff. They might be facing reduced shifts, for example. As part of our solutions, we have staff scheduling tools and also offer on-demand pay, which gives staff access to their money straight after their shift. We launched it six months ago, and have found that people are using the money for emergencies such as paying bills. Staff might not have as many shifts, but they don’t need to be in financial hardship – they can have the money as and when they really need it.” Jack: “At Remy, we’ve partnered with Flow hospitality to offer free online training courses to people affected by the pandemic. The courses are wide-ranging,


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Business centred on bartending, food, health & safety, wine and more tangible sills such as management. For us, giving something back to the trade is really important.”

what are the main concerns and pressures regarding finance at the moment? what support is avaiLabLe? Paul: “In terms of general support, obviously there’s the business interruption loans, but the CBILS loan, especially, is taking months to come through. There’s a huge number of hurdles. These loans are not easy to apply for – they ask for quite a lot of information. Also, because the banks have also been hit with the same issues – people working from home, social distancing in offices etc – they’ve had all sorts of technological problems. It’s not business as usual for the banks. “Hospitality businesses should be accessing the specialist funding available, whether it’s a bounce back loan for a smaller business or a CBILS loan. These are good schemes and we should be using them to help our businesses recover moving forward. The business that takes the loan has an advantage over the one that doesn’t. However, use it sensibly – to bolster your business, not to dig a deeper hole to fall into in a years’ time. Do the right thing for your business.”

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what creative ideas couLd operators tap into to encourage trade and stand out from competition? Gareth: “Sometimes I think we fail to see the full potential of what is already available to us. Something like Facebook, for instance, can be used in a variety of different ways. People come into your venue and have to check in. Because they’ve checked in, you’ve got a log of who was there, and customers have access to your page. From there, the possibilities are limitless. You can have your menu on the page, you can have stories – there are lots of different interactions. Let’s say you can’t offer music. On Facebook, you could have a DJ live streaming, and people can put an earphone in and listen. It’s about pivoting – seeing what you have and using it to your own benefit.” Raffaele: “Prior to the pandemic, we were discussing a different way of presenting our menu. We strive to be a very eco-friendly hotel, and looking at the paper that was wasted throughout the year was mind-blowing. We came up with a QR code for every room and every table, which, once scanned, enables the menu to pop up on a smart phone or other smart device. We were already working on it before lockdown, but are starting to apply it now. Staff will be there to take the order and

serve it to customers, but the need for the physical menu is removed.”

Looking forward, what shouLd we be ceLebrating within the hospitaLity industry? how can we bounce back? Jack: “The skillsets you have to learn working in hospitality are vast. You’re a councillor, a comedian, a psychologist – you have to master these different traits and be a social chameleon. People’s impressions are changing. If you look at bartenders or chefs – they’re now celebrities – superstars. They wear that badge with honour. “There’s no other industry, that I know of, which has that same level of comradery as hospitality. People are really communityminded and community-spirited. For operators, staff are your biggest asset – you need to nurture them.”

DO YOU Want tO be invOlveD in OUr next event? If you’re interested in taking part in a future Square Screen event, please email the team on bar@tgmpublishing.co.uk. The next virtual session will be taking place on Tuesday 1 September.


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CoCktails

Elevated experiences InspIratIon for bars lookIng to bolster theIr cocktaIl offerIng post covId-19

L

ockdown saw many people recreating some of their favourite cocktails at home. Howbeit, nothing truly hits the spot like a professionally mixed tipple. Now venues are back open, consumers will be enthusiastic to indulge in bar-quality serves, crafted with luxury ingredients and executed with skill, technique and dazzling aesthetic. Unfortunately, it’s unlikely to be a quick recovery for the cocktail category, which is in for a tough time as we emerge from lockdown. However, there’s room for optimism for operators who are willing and able to flex. For some, it may be lucrative to continue cocktail delivery services, which boomed during the shutdown period, while for others, it will mean studying the drinking trends that emerged in the off-trade, and adapting menus and serve formats to ensure a safe, efficient and enjoyable invenue experience for guests. According to CGA’s Covid recovery study, 80% of consumers want just as much value for money as they did pre-lockdown. Within that, “good quality” and “worth the cost” were called out amongst the top five factors. This creates the opportunity to position cocktails as a strong value option, delivering high-quality serves that are worth the spend. Light, long, refreshing options are traditionally popular at this time of the year, and Campari expects the Aperol Spritz to be a firm favourite. “With social distancing measures encouraging more frequent use of outdoor spaces, these drinks are a natural fit, well-suited to being enjoyed al fresco and creating a ‘taste of summer’,” explains Nick Williamson, marketing director at Campari UK. “Outside of Spritz-style serves, we have also seen a trend towards bitter cocktails. The Negroni has been the ‘drink of lockdown’. Awareness of the serve is rising, with many consumers creating their own versions at home. A simple combination of Campari, gin and red vermouth, the Negroni allows bartenders to tap into the growing popularity of vermouth as a cocktail component, and add flair to a classic serve with creative twists.” The team behind Slingsby Gin, a Spirit of Harrogate brand, have identified several key trends across the cocktail market for

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“Cocktails will never go out of fashion. It is just the flavours and recipes that change with the times, and although we will never really know how long the on-trade will take to pick up post lockdown, we still predict the cocktail category to be a huge hit. 2020, centred on health and sustainability. Consumers are choosing to drink less, opting for lower-ABV alternatives, and bars are backing the zero-waste ethos. Alongside this, they pinpoint a growing interest in savoury and vegetable ingredients. “Everyone is on the lookout for new and exciting flavour pairings, creating complex cocktails which move away from the sweet, tropical concoctions

that have been around for many years,” says Marcus Black, co-founder of Spirit of Harrogate. “Interesting flavours have been on the up throughout 2019 and are showing no sign of slowing down through 2020. We’re seeing beetroot, radish, samphire, mushrooms, chorizo, yuzu and oysters on cocktail menus all around the country – and that’s just to name a few. These ingredients allow bartenders to add an extra layer of


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complexity to classic cocktails. For example, we’ve tried and tested a French Martini, called Earth of the Tropics, which uses beetroot powder for colour and flavour, and it was delicious.” Lockdown has encouraged many bartenders to work on mastering key skills and classic drinks in order to connect with consumers online. James Bowker, House of Suntory brand ambassador, considers that, as we return to the on-trade, this knowledge will allow bartenders to develop new and exciting offerings that provide a great experience combined with ease of service, whilst using up existing stocks of traditional ingredients. “As we begin to return to normal, bartenders should continue to take the time to refine and experiment with their techniques – creativity and innovation will raise all our spirits and morale. We must also innovate in terms of how we provide exceptional hospitality and experiences in the “new normal”, both in-venue and out.” House of Suntory recently evolved its Toki Highball, swapping the traditional soda water for ginger ale. “Inspired by the unique seasoning concepts of Japanese chefs, the bright, warming ginger complements the delicate whisky, offering a richer alternative to Japan’s most popular drink,” says James. “Similarly, we’ve been exploring the concept of craftsmanship – Kogei – in Japan, and the incredible parallels of Kogei in rice spirits and coffee. Try an Espresso Martini with Haku and a bar spoon of Jasmine syrup or liqueur, for example!” With restrictions in place, visits to the on-trade will invariably need to be preplanned to avoid missing out on access

Campari Negroni and seating. For the consumer to go to the effort, they’re going to want the experience to be worth it and they’re going to want to feel relaxed and safe. “Bar staff will be under pressure to provide speedy service with minimal hygiene risk, suggesting that scratch cocktails may not be a viable option for many venues,” says Cheryl Gordon, business unit director for Quintessential Brands UK’s on-trade division.” With this

in mind, Cheryl believes that RTDs will be in great demand, as well as sharing cocktails. “Both offer safe, convenient serving solutions that are high-quality, but also meet the demands of the consumer and retailer within a safe and socially distanced environment. We’ve been talking to many of our customers and there’s a lot of interest in our gin brand pitchers and other serving solutions, so we’ll be working

MuZaI craft cocktaIl MIXers enter the Market UK start-up Muzai, a new craft cocktail mixer range created using organic, mindful ingredients, has made its debut. Muzai’s Yuzu & Thyme, Hibiscus and Lemongrass & Ginger variants are made from an all-natural blend of premium organic tea, kombucha, organic agave and botanicals. The versatile ‘Mindful Cocktail formulas’ are naturally light in sugar, with the use of agave. The kombucha contains organic acids that promote gut health and can help detoxify the liver, while the premium organic teas provide antioxidants. By simply shaking with a spirit or stirring with soda water or tonic, Muzai can be used to create alcoholic, low-ABV and no-ABV serves, from the Does Me Good Daiquiri (pictured), a blend of Muzai Lemongrass & Ginger, rum and mint, to the Hibiscus Margarita, combining Muzai Hibiscus, tequila and lime. Founder Tom Shellard discovered the concept of Muzai when living in Tokyo. Each Friday, his Japanese friends spent the night socialising over green tea cocktails. It was then when Tom realised that a great cocktail doesn’t end with the taste buds; how you feel during and after is of equal importance. Tom explains: “When drinking these cocktails, I felt more present when socialising and clear-headed the next day. The l-theanine and light caffeine from the green tea were imparting a calm and focused effect, and the low sugar levels prevented rushing highs and exhausting lows.” www.barmagazine.co.uk

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CoCktails Earth of the Tropics

Consumers understand that Covid-19 isn’t going away anytime soon and are thinking of their health more than ever. closely with these venues to see how their guests respond.” Cheryl notes that, during lockdown, gin and flavoured gin continued to be incredibly popular, with many consumers looking to replicate the on-trade occasion at home. “As people return to bars, operators need to ensure they’re catering for this

demand and ensuring they have the right formats to make the most of gin’s enduring popularity,” she proposes. “We launched a new Bloom Gin collection, the Fruit & Floral Fusion range, in the off-trade with a Raspberry & Rose variant and a Pornstar Martini-inspired flavour, Bloom Passionfruit & Vanilla Blossom Gin. The response from

conscIous cocktaIls Mangrove UK is seeing a concerted trend towards lower-ABV drinks, which have significantly fewer calories and less sugar. “Aluna Coconut Rum, for example, has a sugar content 30% less than its competitors,” explains managing director Nick Gillet. “It’s pushing easy-to-make serves like the Aluna Colada, made with 50ml Aluna Coconut, 150ml pineapple juice, 50ml coconut water and a lime garnish.” Nick adds that, in the category of calvados, premium entrants such as Avallen have promoted themselves as a mixable spirit with simple serves like the Avallen and Tonic. “However, the brand also celebrates its own unique cocktail creations – for example, the green, fresh and conscious Printemps (recipe below).

The PrinTemPs

Bloom Pornstar Martini

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45ml Avallen Calvados 20ml Dry white wine 1 dash Saline solution 30ml Sorrel juice 30ml Apple juice 2.5 Cover crop syrup (clover, rye, shoots) 2 dashes Cover crop tincture Shake and strain, serve in a highball glass and garnish with a clover flower.


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Enhancing cocktails with absinthE George Rowley, founder and brand owner of La Fée Absinthe, recognises that people don’t just look for a drink, but a social experience, craft and entertainment. “Cocktails have this in abundance,” he says. “In terms of trends, my prediction, naturally, is that there will be more cocktails enhanced by absinthe. It’s just crucial that people expand their knowledge.” This August, La Fée is rolling out a new 20cl La Fee Parisienne, integrated with a 12-page cocktail booklet and auto pourer, available to the UK via Cellar Trends. The bottle comes with a QR code link to Difford’s Guide, which houses plenty of cocktail recipes featuring La Fée Absinthe, including the Parisienne Kiss, a re-modelled G&T-style serve, and the French Mojito, which replaces rum with absinthe (recipe below). shoppers has been phenomenal, which is promising for when we launch these liquids in the on-trade later this year.” Continental Wine & Food (CWF), supplier of Italian gin brand Perfetto, is confident that the cocktail category will bounce back. “Cocktails will never go out of fashion,” says marketing executive Jessica Smith. “It is just the flavours and recipes that change with the times, and although we will never really know how long the on-trade will take to pick up post lockdown, we still predict the cocktail category to be a huge hit.” Jessica is confident that customers will still be looking for ‘picture perfect’ moments, meaning glassware and garnish should be top priorities. “Depending on the style of drink and the environment inside the bar, a garnish can really elevate a cocktail and raise the perceived value of the serve. What’s more, when it comes to glassware, certain vessels not only look great, they have the power to enhance the flavour of the drink. For example, the long narrow shape of a Mojito glass is all about temperature control and preservation of the fizz.” For the full experience, Jessica and the team suggest serving the Perfetto Camprino. To create the drink, add ice to a short rocks glass and stir in equal parts Perfetto Blood Orange gin, Campari and peach liqueur. The garnish of a fresh orange slice completes the serve and adds an extra zesty aroma.

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The coronavirus pandemic has seen an acceleration of trends in the cocktail category – particularly regarding the no and low alcohol movement. “Consumers understand that Covid-19 isn’t going away anytime soon and are thinking of their health more than ever,” points out Oliver Morris, head of mixology at Cotswolds Distillery. “As bars open, offering both cocktails with or without alcohol will be advantageous.” Oliver predicts that lowABV serves with bold flavours, created

Suntory’s Toki Highball

French Mojito 50ml La Fée Parisienne Absinthe Supérieure 3 Lime wedges (squeezed) Top with lemonade 3-4 Mint leaves Add La Fée Parisienne Absinthe Supérieure, the freshly squeezed lime and mint leaves to a Collins glass stacked with ice, top with lemonade, stir and dress with a sprig of mint.


Whatever challenges lie ahead when you open again.

Remember our door is never closed.

We’re always open 24/7 for pub and bar people. So if you’d like to talk, just call 0808 801 0550 or visit www.licensedtradecharity.org.uk


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using teas and botanical infusions, will be popular, alongside long, Spritz-style options and batched cocktails. He suggests using the new Cotswolds No 1 Wildflower Gin, which presents a blend of cornflowers, lavender and orange layered over the distillery’s classic London Dry gin, to create the No 1 Wildflower Gin Spritz. “For a long, refreshing drink, simply add ice to a Copa glass and pour 50ml Cotswolds No 1 Wildflower Gin, add premium tonic water and garnish with a slice of orange.” Clearly, in 2020, consumers are favouring simple, refreshing, low-ABV serves, but with a lot of flavour. The team at Select believe that this is where Select’s Original Venetian Spritz really thrives. Global brand ambassador Rudi Carraro explains: “It is very simple, very elegant. It has a beautiful colour and complex, persistent flavours.” For Rudi, cocktails need to offer the whole experience, and a key aspect of this comes from the glassware and garnish. “Just as chefs search for the perfect mise-en-place for their dish before it leaves the kitchen, it’s the same with cocktails. Different cocktails need different glasses and different garnishes to make sure the drink is the best it can be – everything is about the full experience. A Spritz, for example, is best served in a wine glass because the long stem allows customers to avoid touching the part of the Select’s Original Venetian Spritz

As we begin to return to normal, bartenders should continue to take the time to refine and experiment with their techniques – creativity and innovation will raise all our spirits and morale. glass with the liquid, keeping the ice from melting and diluting the drink too quickly. In our Original Venetian Spritz, we use an olive garnish, which not only adds the savoury flavour of the olive and brine, bringing an umami note to the recipe, but it also recalls the Venetian tradition of ciccetti – small dishes and snacks served with a drink.” It will take time for the on-trade cocktail category to heal, but that’s not to say it won’t be valued. Cocktails are drinks of

celebration and indulgence – everyone needs to treat themselves to one every so often. As we lap up the last bit of summer and move into the autumn months, there are lots of different things for operators to capitalise on. With bright, refreshing, low-alcohol serves, tempting bitter treats, prebatched options and savvy sharing formats, bars have the means and opportunity to really elevate post-Covid drinking occasions.

It’s the season of the Paloma, says two Keys Consumers are increasingly looking to experiment with drinks, exploring beyond common flavour combinations such as the Gin & Tonic. This is something that Two Keys is capitalising on, offering a range of premium sparkling mixers to pair with different spirits, which can be produced at high speed and in high-volume scenarios. The four-strong collection, available in 200ml recycled glass bottles, consists of Green Tea, Black Tea, Pink Grapefruit and Lemon variants, all less than 40 calories per serve and created using natural ingredients. Two Keys co-founder James Simpson believes that, with the consistent rise in popularity of tequila and the growing trend in consumers drinking mezcal, this summer is set to be the season of the Paloma cocktail. “Our Pink Grapefruit variant pairs perfectly with both tequila and mezcal to create the ultimate Paloma,” says James. “Two Keys is set to revolutionise the way bars and restaurants serve this popular cocktail, allowing them to create something delicious and simple extremely quickly using just two ingredients. The serve can be enhanced with the addition of either a grapefruit wedge or a squeeze of lime and salt to the rim of the glass to garnish, allowing outlets to upsell for a premium price.”

34 www.barmagazine.co.uk


WELLNESS SERVICES THROUGH COVID-19 AND BEYOND

IN THE COMING WEEKS THE DRINKS TRUST WELLNESS SERVICES WILL PROVIDE HELP AND SUPPORT TO MEMBERS OF THE TRADE Guidance Helpline & Talking Therapies Sleep & Insomnia Mindful Drinking Program Find out more at: drinkstrust.org.uk/wellness


OutdOOrs

Out and about

Advice on creAting A sAfe And comfortAble outdoor trAding spAce

O

utdoor space, whether within a grassy pub garden, rooftop bar or alfresco drinking terrace, has always had great potential in terms of generating profit for venues. However, with operators returning from lockdown and consumers eager to meet up and enjoy quality food and drink, it has never been more important, especially when many outlets will be operating at reduced capacity. A fair share of customers may still be apprehensive about sitting indoors, and outside areas will offer peace of mind. The experience must be safe, as well as enjoyable, and this can be achieved by carefully considering key things such as design and layout, equipment and service. While some venues are blessed with large outdoor areas, others, coming out of lockdown, have taken the opportunity to extend outside seating into car parks and other previously unused space in order to maximise capacity. Obviously safety is paramount, but it’s also clear that some thought needs to be given to how these spaces look and feel. Abi Perry-Jones, creative director of hospitality design studio Jones AD, believes that, with some creativity, operators can produce a great backdrop to a really positive experience for customers over the coming months.

36 www.barmagazine.co.uk

The team at Jones AD are excited by the potential for external covered seating zones, bookable for small groups. “These could be pods, pergolas, booths or screens – to really elevate the experience while simultaneously minimising customer traffic flow,” says Abi. “Each could include its own heating, lighting, sound and visual systems, with direct communications to the bar to

that this needn’t be a hindrance, as lowcost materials such as upcycled pallets can be used with planting to create screens and dividers, making a space that’s full of character. “Where power is not easily accessed, there are some really effective solar and battery-operated light fittings on the market that will help set the mood, while outdoor mirrors are a smart way to

The weather is something that isn’t always on our side, so in order to make use of the outdoor space all-year-round, you can add customisable partitioned gazebos to shelter all your customers. place orders.” She adds that smart use of materials, finishes, fabrics and plantings can soften the space. “Clearly it’s important that any new features sit well with the venue’s brand, but a positive, colourful and fun outdoor space can really set the tone for a great customer experience.” For many operators, there will be restraints on time and budget. Abi explains

give the impression of extended space, with framed artwork, loose cushions and throws added for extra comfort and texture.” UK-based garden building supplier Dunster House offers a range of partitioned wooden gazebos, which are popular a choice with hospitality businesses looking to boost their outdoor areas. For the team, replicating the same atmosphere outside


OutdOOrs

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Utopia Beer Garden 4030 Partition from Dunster House as inside the venue, ensuring customers feel welcome yet safe to use the services, is a top priority, and this can be enhanced by the addition of outdoor heaters, music, lighting and shelters. “It is important to consider everyone’s view on social distancing measures, so creating a seating plan where customers feel safe is vital,” points out Lara Lewis, marketing manager for Dunster House. “As soon as guests walk into the venue, they will gauge how well you’ve put measures in place by the seating plan. When it comes to accommodating larger groups, consider where you would seat them to ensure social distancing. Couples and smaller groups may be nervous sitting close to a large party, so bear this in mind.” We’ve been lucky to have sunshine throughout July, but outdoor spaces are likely to be utilised into the autumn months and beyond, particularly if social distancing measures are in place for the long term. “The weather is something that isn’t always on our side, so in order to make use of the outdoor space all-year-round, you can add customisable partitioned gazebos to shelter all your customers,” suggests Lara. “Having a wooden structure with a partition means you can accommodate more people under the one structure, whilst still maintaining a safe distance between each group. Customers are able to gain their privacy, stay within the distance they wish and have a great time. The beauty of the partitioned gazebos is the glazed panels, allowing guests to embrace the surroundings around

them, even though they are enclosed in their own private area.” For Le Petit Sud, a newly-launched French restaurant and bar in South Kensington, the outdoor space is always important. The team are seeing that, at the moment, whether its sunny or raining, people are enjoying sitting out on the terrace. “You can really feel the need for fresh air and open space after such a long period of lockdown,” says bartender Grégory Almeida. “We can sit up to 14 people on our terrace at all times, where customers can enjoy our food and drink in a safe environment.” Le Petit Sud’s terrace area features a mix of high and low tables to save space and “offer a different vibe”, complemented by trees, lush plants and flowers. “It needs to be just as comfortable outside as it is inside,” explains Grégory. “Think soft seat cushions and outside heating or blankets.” Alongside this, the team recognise that safety is paramount. “Ensure all necessary measures are in place, such as 1-metre distancing between guests, logbooks and temperature checks on arrival, hand sanitising stations. We use black vinyl gloves for service, which are changed every hour, and sanitise key contact points every 30 minutes. Our guests know we are taking all precautions for their safety and comfort. People are pretty understanding, as long as we are informative and fun about it.” Ellis Whittam support over 17.5k UK businesses – a great number of which are in the hospitality sector – with employment

Drinking outdoors will become the new normal post Covid-19, at least for some time, so it is important that venues maximise the space, if it’s available to them. Premium soft drink and mixer brand Franklin & Sons is offering a range of support to operators. PET glasses and carafes, which have been designed for safer and more practical outdoor drinking, are available, as well as colourful branded LED paper lanterns and large chalk boards, while menus have been updated to provide safer handling. “This involves coating all pages of every menu in an antibacterial solution that kills 99.9% of bacteria, viruses and fungi, in order to help keep consumers safe,” explains Christian Sarginson, brand development controller at Franklin & Sons. “Venues won’t have to maintain the menus’ protective anti-bacterial layer as it has been developed to last its lifespan. We’ve also innovated with QR code technology, allowing consumers to view their spirit and mixer menu by simply scanning the QR code with their smart phone camera, removing the need for physical contact.”

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37


OutdOOrs

Jones AD’s design for The Easton Oak law, HR and health & safety. For operators looking to make the most of their outside areas, Nick Wilson, director of health & safety services and former HSE inspector, offers some helpful advice. “First off, calculate how many customers you can safely accommodate in accordance with government guidance and control customer numbers,” states Nick. “Seating can be arranged so social distancing can be maintained and screens or partitions

You can really feel the need for fresh air and open space after such a long period of lockdown.

can be used between tables to make the best use of space whilst keeping customers safe. Also, consider adverse weather. If it’s raining, you don’t want everyone to get up from their table to seek shelter under cover or indoors, abandoning social distancing requirements.” Nick stresses the importance of regularly cleaning the venue, including any outdoor areas, which may come to be neglected during busy periods. “Ensure materials used

QuintessentiAl brAnds Assists rose pubs Quintessential Brands has been working with one of its key customers, Rose Pubs, to support its 12 sites as they reopen. The pub group has invested in a number of initiatives to protect the business while operating safely in line with government guidance, with significant attention to the garden areas. Outdoor coverings with 150+ additional parasols are being utilised across all sites to expand safe seating and covered capacity for customers. Quintessential Brands has provided 15 Bloom Gin parasols to help meet this need, and offers a range of other POS material, such as ‘bottle boat’ sharing ice buckets for RTDs and pitchers featuring simple recipe ideas, to further enhance the experience.

38 www.barmagazine.co.uk


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OutdOOrs

on contact surfaces can be easily cleaned and avoid the use of materials such as untreated wood,” he says. “Additionally, use signage to communicate to your customers what behaviour you expect from them. This can include floor markings to remind them of social distancing and posters encouraging the regular use of hand sanitiser, avoidance of unnecessary contact with surfaces and, where possible, to pay with contactless. Lastly, remember any layout changes should also take into consideration fire safety arrangements and fire exits.”

Clearly it’s important that any new features sit well with the venue’s brand, but a positive, colourful and fun outdoor space can really set the tone for a great customer experience. Although hospitality businesses are faced with stringent safety measures on social distancing, the customer experience shouldn’t suffer as a result. With the help of clever design, attractive POS material, practical equipment and friendly, efficient service, bars can create a welcoming, relaxed and enjoyable environment that guests will want to return to time and time again.

Le Petit Sud

OutdOOr equipment frOm Synergy grill technOlOgy Richard Ebbs, commercial and marketing director at Synergy Grill Technology, recommends thinking of the outdoor space in the same way as the indoor kitchen and bar. This includes, he explains, purchasing equipment that is up to the demands of a commercial environment, rather than opting for a cheaper domestic alternative which could harm the hard-built reputation of the venue and devalue the dining experience. “For bar operators looking to achieve quality food results from the heart of their outdoor area, then Synergy Grill’s new outdoor cooking options, reigns supreme. Our outdoor options are unlike conventional barbecues, where temperature loss is exacerbated by the volume of food placed on the bars. Thanks to the brands’ practical thermal shock resistant grill bars, which allow chefs to cook a higher volume of food, they can be safe in the knowledge that the temperature will not drop. The atomisation of fats also allows for natural oils to be misted back into the food for enhanced taste and texture. This unique process also turns fat molecules into dust, thus eradicating the need for a fat tray and the need to dispose of fat waste altogether.”

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Food

Tuck in! Zoe Fryday considers how bar operators can tempt and impress customers with premium snacks

A

s Brits emerge from their homes and return to their favourite drinking establishments to celebrate the last bit of summer, they’ll be expecting quality and indulgence. Now, more so than ever, is the time to entice patrons with an exciting, creative offering – one that will encourage them to stay in venues a little while longer and, ultimately, put more cash in the tills. This can be achieved by serving second-tonone tipples accompanied by appetising, premium bar snacks that are convenient, cost-effective, and, most importantly, bang on trend. Operators looking for premium snacks that are quick and simple to prepare and serve can explore the growing variety of pre-prepared frozen products available to the hospitality sector. Gordon Lauder, managing director of frozen food distributor Central Foods, believes that now is the opportune moment to discover these ranges. “Pre-prepared frozen food is supplied in a consistent shape, size or

42 www.barmagazine.co.uk

portion, which helps with presentation and cost controls, and this may be particularly important as pubs and bars open up and operate in the new landscape. Fewer people are needed to prep and serve the food, and they don’t require such a high level of skill, meaning that other kitchen staff can be freed up to concentrate on what they are best at – creating the freshly cooked items.” With more and more consumers opting for plant-based or vegan food, and an increasing number requiring gluten-free options, Gordon and the team stress the importance of catering to customers’ different dietary requirements. “There are some fantastic tasting, pre-prepared frozen snack products that are both vegan and gluten-free, which means they will be suitable for the vast majority of customers. Cauliflower is currently a foodie favourite, and Middle Eastern and Persian flavours are also on trend, so why not opt to serve the KaterVeg! Moroccan-style Cauliflower Bites.” Another option, Gordon proposes,

polarbröd’s recipe For avocado, toFu and dill mini roll For one portion: 1 Polarbröd Soft Thin Bread XL 70g Avocado (fresh or thawed from frozen) 6g Lemon juice 60g Cream cheese (or spreadable vegan cheese or vegan mayonnaise) 15g Horseradish (grated) 70g Tofu 70g Red bell pepper 10g Dill (fresh or thawed from frozen) Salt and pepper If using fresh avocado, peel and pit it. Cut the avocado into pieces about 10mm in diameter and gently toss in the lemon juice before placing on a paper towel to drain. Mix the cheese with the horseradish, add salt and pepper to taste and spread the mix on the bread, covering it completely. Cut the tofu into cubes of the same size as the avocado and chop the bell pepper into smaller pieces. Place the avocado, tofu, bell pepper and dill on the thin bread. Sprinkle the surface with a little salt and pepper. Roll it tightly together lengthwise and wrap it in plastic. Store the sandwich roll in the refrigerator until serving. When serving, decorate with small pieces of fresh dill and bell pepper.


Food

KaterVeg! Moroccan-style Cauliflower Bites

Plant-based nibbles are a great offering alongside premium drinks such as artisan craft beer and cocktails. could be the Menuserve Indian savoury snacks selection, consisting of onion bhajis, vegetable pakoras and vegetable samosas. “Like the Cauliflower Bites, they are vegan-friendly and gluten-free, and would work as perfect savoury snacks to complement drinks.” When it comes to bar snacks and the wider food offering, world flavours continue to grow in popularity. Jenny Jeppsson, concept manager at Swedish baker Polarbröd, suggests adding some Scandi style to the menu by serving mini open sandwiches or appetising mini rolls using Nordic breads. She explains that Swedish flatbreads and thinbreads, like those from Polarbröd, can be cut into small squares and topped with a variety of colourful, tasty ingredients, bringing something new and different to the table. “You can also use Polarbröd’s Arctic Soft Thinbread to create superb mini rolls,” adds Jenny. “Inspired by the popular sushi style, mini rolls can be served as part of a bar snack menu but are really versatile and could also be sold in a practical takeaway box by venues keen to provide a flexible offering.” Chefs can simply spread the ingredients onto the pliable, soft bread, roll it up and chop it into bite-sized savoury pieces. “This is super practical since the mini rolls can be prepared in advance and kept in plastic film for a few hours. You can also offer customers the option to choose their favourite fillings and www.barmagazine.co.uk Bar mag Bao buns HPV-July 2020-paths.indd 1

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Food

Polarbröd soft thinbread made into mini rolls make then mini rolls to order, based on popularity.” Demand for plant-based products has been increasing for a while now. According to recent figures from market intelligence agency Mintel, a quarter of young British millennials said that the coronavirus pandemic has made a vegan diet more appealing. The June survey also highlighted that since the start of the pandemic, a vegan diet is proving more attractive to around 12% of Brits and more than 20% of Londoners. Stem + Glory, a collection of trendy plant-based UK restaurants, serves gourmet vegan food that is created on-site using locally-sourced ingredients. Founder Louise

Pre-prepared frozen food is supplied in a consistent shape, size or portion, which helps with presentation and cost controls, and this may be particularly important as pubs and bars open up and operate in this new landscape. Palmer-Masterton, an authority on vegan cuisine, explains that anything that you can eat easily with the hands works perfectly for bar snacks. “Plant-based nibbles are a great offering alongside premium drinks

such as artisan craft beer and cocktails. Bartenders are perfectly placed to upsell premium snacks. Once someone is on the cocktails, they are generally peckish. At Stem + Glory, we offer our own roasted

new banana crisps launch in the uk UK start-up Katie’s Food Co is rolling out a new range of banana crisps, targeting snackers looking for a healthier alternative. The 100% natural vegan crisps, which are free from dairy and gluten, are available in four flavours: Thai Sweet Chilli, Mixed Herb, Salt & Vinegar and Himalayan Salt. Each 32g pack contains one of the suggested ‘five a day’. “I love bananas, and these crisps take the humble banana and turn it into something quite extraordinary,” explains Katie Grennall, founder of Katie’s Food Co. “If you’ve never tasted a banana crisp before then you’re really missing out. “I’ve seen where the snack market is heading. People are no longer looking for a quick fix to fill their hunger pangs – they are considering what they are putting in their body and want to make sure that every calorie has nutritional clout. Our banana crisps tick all the boxes; they are really tasty, completely natural, gluten-free, vegan and dairy-free and they offer a slow energy release that will keep you fuller and more satisfied for longer, whilst providing one of your five a day.”

44 www.barmagazine.co.uk


Food

vegFestuk summerFest online takes place in august With indoor events cancelled for much of 2020 and into 2021, UK vegan events company VegfestUK has come up with a cost-effective, practical solution for consumers and businesses looking for and selling the latest vegan products. VegfestUK Summerfest Online will be hosted from 14 to 16 August from 10am to 8pm, and will feature a number of exhibiting brands, including Bute island Foods, makers of the famed Scheese range of vegan cheeses and Nairn’s Oatcakes, plus new vegan brands such as Better Nature, providing a range of tempeh and Vegums, with a recently launched omega 3 multivitamin. During the trade and media day, on 14 August, there will be opportunities to talk with the founders of the businesses and to be sent free samples. The events, including live streams panel debates, presentations and live chat facilities, plus a range of entertainment and information, are all free to attend for the public. VegfestUK organiser Tim Barford says: “As an events company, Covid-19 has hit VegfestUK hard, like so many other businesses. The cancellation of our event at Olympia has given us a considerable challenge to overcome. “There are some drawbacks to the online option, of course, however, the benefits are beginning to come into their own, not least the opportunity for the trade and media day.”

almonds, olives, Edamame Beans with ‘Nippon’ Sauce, Nori Tapenade (a take on traditional tapenade) and crackers. As well as our vibrant Blue Corn Tacos, which we promote as the perfect partner to a Margarita, we also serve sharing plates of hummus and homemade crackers, sushi rolls and mock duck pancakes.” The intensifying consumer interest in plant-based products led Tipiak, which supplies frozen, authentic French sweet and savoury pâtisserie to the UK hospitality sector, to launch a Vegan Cocktail Selection, consisting of 36 individual canapés. “The luxury range is a world-first for us and is perfect for serving in bars,” states MarieEmmanuelle Chessé, international development project manager at Tipiak. “It brings together a superb range of top-quality flavours to create a tasty, visually attractive selection that is ideal for bars, clubs, hotels and other outlets to serve as accompaniments to

Stem + Glory tacos www.barmagazine.co.uk Bar mag Tipiak Vegan Canapés HPV-July 2020-paths.indd 1

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Food

Tipiak Vegan Cocktail Selection drinks any time of day, during Happy Hour, with aperitifs or as hors d’oeuvres.” Designed to appeal to all customers – not just those who avoid meat – the French canapé assortment includes almond cream and edamame bean on pea and mint muffins; carrot, lemon and ginger mousseline mini-tarts; sesame hummus and courgette tagliatelle on courgette and pine nut shortbread; sun-dried cherry tomato and olive tapenade on curry polenta cubes; guacamole and almond on walnut crackers; piquillo and sweet pepper tomato tarts; and falafel bites topped with sesame seeds. Marie-Emmanuelle advises, for maximum convenience, whilst still frozen, remove

Thaw and serve bar snacks are ideal, as they are so simple and convenient, especially if staff numbers are reduced due to social distancing measures in the kitchen. the canapés from their box and arrange on a serving plate, tapas-style. Leave for four hours in the refrigerator to defrost, plus 30 minutes at room temperature before serving to allow the full flavour of each piece to develop. “Thaw and serve bar

snacks are ideal as they are so simple and convenient, especially if staff numbers are reduced due to social distancing measures in the kitchen. It will also leave chefs and food professionals more time to prepare the main meal items on any menu.”

king Frost adds mega-siZed lincolnshire Fishcake to line-up Growing consumer demand for larger portions of fish, to be enjoyed with chips, has prompted King Frost to launch new Lincolnshire Fishcakes, which weigh 140g each and come in packs of 24. Made from a secret blend of fish, potato, herbs and spices, before being covered in a light, crispy breadcrumb, they will shallow-fry in 12 minutes or deep-fry in just seven minutes. “As Fish & Chips is the meal that home-bound families missed the most during twomonths of home isolation, it is more crucial than ever to offer extensive menus with additional products and a selection of sizes to appeal to all consumers,” says Adrian Greaves, foodservice director at King Frost. “With half a century of heritage, our Lincolnshire fishcakes are trusted and loved by the nation’s favourite chippies, and now operators can trade customers even further with the new 140g fishcake. “It’s our priority to ensure our customers can offer an extensive menu that suits every need. Now, there really is a fishcake for all members of the family.”

46 www.barmagazine.co.uk


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