Bar August 2025

Image courtesy of Eve Bar

AUGUST 2025

As the summer sun reaches its peak and we enter the latter half of 2025, the bar world is anything but slowing down. This August, we’re raising our glasses to one of the most dynamic, ever-evolving segments of the drinks industry: cocktails.

Our headline feature, the 2025 Cocktail Report, offers a deep dive into the trends reshaping cocktail culture today. From daring new flavour profiles and innovative formats to the rise of sustainability, inclusivity, and values-led mixology, this indepth piece captures what’s next in the world of drinks. Whether you’re a bartender revamping your menu or a brand adjusting to shifting consumer expectations, this report is packed with insights to keep you ahead of the curve.

But it’s not just what’s in the glass that’s changing. In this issue, we also explore how technology—and increasingly AI – is redefining the hospitality experience. Our Technology feature highlights the tools, platforms and pioneers transforming everything from guest interactions and staffing solutions to intelligent inventory and AI-powered mixology. If you’re looking to futureproof your business, this is essential reading.

Of course, your favourites are all here too: Venue of the Month, Hospitality Around the World, New Creations and Hospitality Heroes. And a quick reminder: entries are now open for the 2026 Bar Magazine Awards. Know someone breaking new ground in the industry? Nominate them and help celebrate the innovation that drives us all forward!

We hope this issue sparks fresh ideas and inspiration, whether you’re behind the bar, running a venue, or simply enjoying the craft from the other side of it.

ELEASHA PRITCHARD, EDITOR-IN-CHIEF

© 2025 Cogent Multimedia Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD.

10 HOSPITALITY HEROES

As Managing Director of Bacardí in the UK and Ireland, Steve Young shares his inspiring journey from bartending to boardroom leadership, reflecting on a career built in the heart of the on-trade.

15

BAR MAGAZINE AWARDS

We’re thrilled to share the latest news on the 2026 Bar Magazine Awards! We unveil the brand-new BMA venue and share exclusive interviews from our esteemed panel of judges.

27 COCKTAIL REPORT

We share the latest insights in the cocktail category, revealing upcoming trends, innovations and insights for the latter half of 2025.

45 TECHNOLOGY

EDITOR-IN-CHIEF

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths

manjeet@cimltd.co.uk Tel 01795 509109

HEAD OF BUSINESS DEVELOPMENT

Jazmine Davis jazmine@cimltd.co.uk

With the increasing role of technology and AI in day-to-day venue operations, we share how pubs and bars can strike the perfect balance between human interaction and digitalisation.

62

VENUE OF THE MONTH

The Hari Bar & Terrace combines elegance and charm, with Food & Beverage Manager, Emilio Preiata, revealing how exceptional service, sustainability and a passion for martinis make it a favourite among locals and guests.

64

HOSPITALITY AROUND THE WORLD

We speak to JUL’s Ibiza’s Head Bartender, Mattia Nuti, about how the restaurant redefines luxury through soulful hospitality, farm-to-table integrity, and a blend of effortless elegance with Ibiza’s free-spirited charm. 20 48 28 64

HEAD OF DIGITAL

Xhulio Bishtaja digital@cimltd.co.uk

CREDIT FACILITIES MANAGER

Gwen Lee

creditcontrol@cimltd.co.uk Tel 01795 509103

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

KINGFISHER DRINKS INTRODUCE

SAGRES SOL & MAR TO THE UK!

Kingfisher Drinks, the premium world beer and cider company, is delighted to announce the launch of Sagres Sol & Mar, a bold new twist on the iconic Sagres taste. This new product is available to outlets from August onwards in cases of 24 x 330ml cans, with an RRP of £4.45 per can.

New Sagres Sol & Mar is light, crisp, and brewed with a subtle touch of sea salt from the Portuguese coast, capturing the spirit of summer in every sip. Fresh and zesty with a subtle salty breeze Sol & Mar delivers a truly refreshing flavour with a clean, savoury edge. The salt brings out its smooth, easy drinking character, which refines and balances the flavours of beer, while the lower 4% ABV makes it ideal for warm-weather occasions, from BBQs and picnics to terraces and beer gardens.

Located on the far Western edge of Portugal’s Algarve, Sagres is a beautiful region full of raw nature and vibrant culture. Encapsulating the Portuguese spirit of tradition and discovery,

LOVEDAY DISTILLERY CELEBRATES FOURTH BIRTHDAY AND SOIL ASSOCIATION CERTIFICATION

Loveday, the female-founded Falmouth craft distillery created by Chloe Gillatt and Daisy Hillier during Covid, is celebrating its fourth birthday and continued success as the brand looks to grow further in 2025.

The sustainable spirit producer is currently one of only two UK distilleries producing Soil Association organic certified rum from scratch. Loveday’s hand crafted Organic Spiced Rum, an awardwinning oak rested rum infused with selected botanicals, and its mellow, rounded Loveday Organic Gold Rum both carry the Soil Association certification. Made from scratch by slow fermenting cornish spring water, organic molasses and yeast, they are distilled then aged in ex-Bourbon casks.

Known for its beautifully bottled artisan rum that uses fresh and foraged ingredients, Loveday is a Covid success story. Now celebrating its fourth birthday, it was born out of lockdown in 2020 by childhood friends and flavour obsessives Chloe and Daisy, who poured all their experience and knowledge of their time spent in hospitality, as private chefs and creatives, into their distillery start up.

All of Loveday’s sustainable spirits are corked with FSC certified wood and natural cork stoppers, have home compostable seals made of seaweed, plastic free labels printed with water-based inks, and come in packaging that is 100% recyclable. Any leftovers from distilling the molasses - known as ‘dunder’ - is fed to regeneratively farmed pigs in the West Cornish village of Flushing, and the figs used for spicing are carried a hundred metres and made into chocolate by neighbouring business Chocolarder.

Sagres Beer is made in its homeland before being exported around the World. Using only natural ingredients, this award-winning, smooth lager embodies all the flavours of its adventurous region. With over two million Brits visiting Portugal every year, Sagres offers them a refreshing reminder of beautiful moments on sunny getaways.

from lovedaydistilling.com

Loveday’s Organic Gold Rum and Spiced Rum are available to buy

KRAFT HEINZ LAUNCHES FIRST-EVER CULINARY COMPETITION

Kraft Heinz has partnered with James Cochran and the Craft Guild of Chefs to launch Masters of the Menu - its first-ever nationwide culinary competition for independent chefs and operators.

The competition will give five talented chefs the chance to receive one-on-one mentorship from Cochran, developing their business acumen and culinary skill before competing in an intimate two-round cook-off for the ultimate culinary crownMasters of the Menu champion.

The overall winner will receive £2,000 worth of Heinz product to support their operator, a cash prize of £2,000, the chance to co-host an exclusive supper club with James Cochran, and national PR exposure.

Plus, by simply entering, all eligible individuals will be placed into a prize draw for the chance to win £100 in cash.

HOW TO ENTER:

To enter for a chance to compete in Masters of the Menu, individuals will need to develop and submit a recipe using one or more Heinz core products. Successful entrants will compete with this dish in the first round of the final cook off.

The competition is open to any chef resident in the United Kingdom, aged 18 or over and working for an independent operator (independently owned with four or fewer locations) currently operating in the United Kingdom.

Entries close on 2 October 2025.

For information on entry requirements and how to enter, please visit the ‘How to Enter’ page on the Masters of the Menu webpage. https://www.kraftheinzawayfromhome.com/en-GB/ mastersofthemenu

THE ENGLISH DISTILLERY RELEASES CASK 001

The English Distillery has unveiled the long-awaited release of Cask 001 – a whisky of rare provenance and deep historical significance. Distilled in 2006, the cask was the inaugural filling by England’s first registered whisky distillery in more than 100 years, making it the defining foundation of England’s modern whisky renaissance.

Created by legendary master distiller Iain Henderson, this historic spirit was hand casked at The English Distillery in Norfolk, which at the time was a bold, untested venture driven by the singular vision of the distillery’s founder, James Nelstrop. For 18 years, the cask has rested low in the cool stone walls of the distillery’s Bond 1 warehouse, gently shaped by time, climate, and stillness.

Just 60 bottles (RRP: £3,000, 70cl) will be released, each one a quiet monument to the return of whisky distilling on English soil.

Unpeated, bottled at natural cask strength, and untouched by chill-filtration or added colour, Cask 001 offers a profoundly pure experience – its depth and complexity shaped by 18 silent years, Norfolk’s air, and a founding promise to do things the right way.

To continue the 18th anniversary celebrations, The English Distillery today also unveils the rarest and oldest edition to date of its annual Private Cellar range, offering whisky lovers another limited opportunity to explore the pinnacle of world-class whiskymaking at this seminal moment.

The Private Cellar collection features the oldest and rarest whiskies in the distillery’s stocks and delivers the kind of depth, nuance and richness that cannot be replicated or reproduced. Each year the family selects a handful of unique and interesting casks to be placed into their private collection. When ready for drinking, these casks are returned to the distillery for bottling under the Private Cellar range.

Both special releases will be available in September – Cask 001 (£3,000) on 25th September –and Founders’ Private Cellar 18 Year Old (£395) on 11th September.

STEVE YOUNG

AS MANAGING DIRECTOR AT BACARDI IN UK AND IRELAND, STEVE YOUNG BRINGS DECADES OF EXPERIENCE AND A DEEP PASSION FOR THE ON-TRADE TO ONE OF THE WORLD’S MOST ICONIC SPIRITS COMPANIES. HE SHARES HOW HIS JOURNEY FROM BARTENDING ROOTS TO SENIOR LEADERSHIP HAS SHAPED BACARDI’S APPROACH TO HOSPITALITY, AND WHY GENUINE RELATIONSHIPS REMAIN AT THE HEART OF EVERYTHING THEY DO.

TELL US ABOUT YOUR JOURNEY IN THE HOSPITALITY INDUSTRY AND HOW IT LED YOU TO YOUR CURRENT ROLE AT BACARDI.

At Bacardi, we live by our belief that brands are built in bars, not boardrooms. While that may sound like a catchphrase, it’s truly embedded in our culture.

My career truly took off when I joined Bacardi. I had the chance to work for a company that many people might not realise is a family business that’s been around for more than 160 years. The culture at Bacardi is phenomenal—more than any other business I’ve worked for. The company has a genuine desire to support and partner with the on-trade.

My formative years in the drinks industry were shaped by my experience at the Whitbread Beer Company, which became InBev. I developed a genuine passion for the industry and over time, my personal and professional life became intertwined; my customers turned into friends, and my business partners became close allies.

After several years there, I wanted to explore opportunities with other beer brands and even worked in hot beverages for a short time.

When I joined Bacardi, I had the opportunity to rethink our ontrade platform, which we began developing 10 years ago. It’s fair to say that our approach to the on-trade across Europe started here in the UK. At Bacardi, we live and breathe the on-trade as an organisation. It’s genuinely a critical part of our business. We firmly believe that spending time in the trade and building relationships with the on-trade is essential.

IN TERMS OF THE CHANGES YOU WANTED TO MAKE WHEN YOU FIRST JOINED BACARDI, HOW DID THIS LOOK AND HOW WAS THIS IMPLEMENTED?

The focus was primarily on people. In 12 months, we doubled the size of our organisation. We also restructured the team, ensuring that we were bringing in individuals with hospitality backgrounds.

Today, if you look at our sales and commercial teams, over half of them come from bartending backgrounds or have held general management roles in bars, hotels, and the broader on-trade

At Bacardi, we live by our belief that brands are built in bars, not boardrooms.

sector. In contrast, in other businesses I’ve worked for, we often selected candidates from consumer goods backgrounds. Here, we genuinely prioritise hiring individuals who have direct experience in the trade. As a result, we have successfully expanded our teams and made a substantial investment in our relationships with the bar community.

HOW HAS YOUR EXPERIENCE IN THIS ARRAY OF DIFFERENT ROLES INFLUENCED YOUR APPROACH TO BACARDI’S PARTNERSHIPS WITH PUBS AND BARS?

I worked across most sales channels before joining Bacardi, including the off-trade, wholesale, and on-trade. I have always been particularly passionate about the on-trade sector. I spent the first half of my 11 years at Bacardi focusing solely on the UK on-trade, engaging in various initiatives I just mentioned. Following that, I transitioned into a regional role for Bacardi in Europe, moving into marketing and later into a commercial position.

My experiences provided me with insight into how we operate as an organisation across different markets in Europe. This exposure allowed me to gather ideas from various markets and develop a consistent approach to working with our on-trade customers throughout Europe. Observing different operating models, whether they be distributor-based or company-owned, was invaluable.

Additionally, my time spent in both marketing and commercial roles enabled me to understand how we can build programmes that not only promote the Bacardi agenda, but also support our customers’ needs. Our goal is to help them attract more consumers to their businesses and grow alongside our brands.

HAS YOUR EXPERIENCE IN VARIOUS ROLES WITHIN BACARDI HELPED YOU UNDERSTAND AND MANAGE PEOPLE MORE EFFECTIVELY?

Absolutely, yes. I’ve taken on a number of different roles throughout my career at the organisation. This experience has given me insight into what each role entails, the challenges faced,

and how we can best support our customers and trade partners. My background spans not only the commercial side but also includes time spent in marketing.

I firmly believe in gaining as many diverse experiences as possible within an organisation, even if they fall outside of your traditional role. Whether it’s in commercial, marketing, supply chain or HR, having cross-functional experience broadens your perspective. Additionally, I emphasise the importance of spending time with customers across all teams, as this fosters a deeper understanding of their needs.

WHAT HAVE BEEN SOME OF THE MOST REWARDING MOMENTS OF YOUR CAREER SO FAR?

I’ve had the opportunity to work for a number of businesses, however, joining a spirits organisation with a portfolio as iconic as Bacardi feels different.

While other brands have their own significance, spirit brands like Bombay Sapphire, Grey Goose and Patrón are rooted in rich heritage, people and stories. Many of my experiences working on these brands have been inspirational. For instance, spending time at the Bombay Sapphire Distillery in Laverstoke revealed incredible stories that make these locations truly special.

Another rewarding aspect of my role is being involved in some of the programmes we run for the on-trade, especially one called Shake Your Future. We initiated this programme last year in the UK, but it has also been implemented in various markets across Europe. Shake Your Future helps individuals to get a foot in the hospitality industry. We focus on people who typically struggle to enter the field, and invest in their training to create well-rounded professionals who we can provide with opportunities.

We have focused on cities like Glasgow and Liverpool, to not only help individuals in need but to also cultivate amazing talent and skills. Our customers benefit as well since we can provide them with trained bar staff.

Additionally, I am proud of how our industry responded to the challenges posed by COVID-19. We continued to invest in our partners whose businesses slowed down and launched various

initiatives and programmes to support them. It was truly inspiring to see how everyone came together during this time, and we had the opportunity to partner with many of our customers to invest in these programmes.

HAVING

BEEN WITH BACARDI FOR OVER A DECADE, WHAT ARE THE MOST SIGNIFICANT CHANGES YOU’VE SEEN IN THE INDUSTRY AS A WHOLE DURING THAT TIME?

One of the most notable changes is that, for the first time in many years, the number of on-trade bars and pubs in the UK has fallen below 100,000. While this may seem like a challenge for the industry, it has led to the emergence of fantastic concepts and retailers.

Another important evolution is the shift in drinking occasions. More guests are now enjoying day drinking, while the frequency of night-time occasions has slightly decreased. People are increasingly drinking between noon and 8 PM, reflecting a more southern European lifestyle. This trend is gaining substantial momentum. We see opportunities here, particularly with long aperitivo drinks, like the St-Germain Hugo Spritz, as they become more integrated into UK culture.

Lastly, regarding the premium segment, there has been some debate about its challenges. However, when we look at the ontrade market, premium offerings are holding their ground and maintaining market share, which is where we focus our efforts. Brands like Grey Goose and Patrón, as well as the current agave wave hitting the UK, are part of the fast-moving premium trends we are seeing.

HOW DO YOU SEE THE FUTURE OF HOSPITALITY EVOLVING, AND WHAT ROLE DO YOU THINK BACARDI WILL PLAY IN THAT EVOLUTION?

I genuinely believe that bars and pubs across the UK play a critical role in our culture. When I travel around Europe, I don’t see a market quite like the UK when it comes to on-premise drinking. It’s not just a significant economic generator for the UK; it also holds cultural importance. I see this sector continuing to evolve positively. Even though it may face some challenges at

the moment, we are committed to investing heavily in on-trade experiences because we believe in the long-term potential of the industry.

The UK boasts some of the best bars in Europe. While many people highlight London, cities like Manchester, Leeds, Glasgow, and Edinburgh have incredible scenes that are truly inspiring.

Consumer preferences are changing. For example, if you think back 10 or 15 years ago, tequila wasn’t widely recognised; now, it’s a part of many people’s drinking repertoires, and that trend will continue to grow. With Patrón, we have fantastic classic cocktails like the Margarita and the Paloma, which will only increase in popularity.

Additionally, ready-to-drink (RTD) beverages are on the rise. We recently relaunched the iconic Bacardí Breezer, now simply called Breezer. This product will appeal to nostalgic consumers who remember it from some years ago. It represents a great opportunity to add some energy and excitement to our category. We’re also targeting the Gen Z segment, who seek bold, fruitforward flavours. I believe we can create some exciting Breezer occasions for this consumer group.

WHAT ADVICE WOULD YOU GIVE TO SOMEONE IN HOSPITALITY LOOKING TO ACHIEVE SIMILAR SUCCESS TO YOURS?

First, immerse yourself in the trade. Whatever your role may be, spend time with your customers rather than just sitting in an office. I strive to spend as much time as possible in the field, engaging with customers and contacts to learn what’s happening now and a sense of trends for the future. Observing consumer behaviour and understanding how customers can seize opportunities is vital for brand owners, as we need to support our customers in those efforts.

Secondly, seek cross-functional experience. Work in various areas such as marketing or commercial operations. This diverse experience will help you become a well-rounded operator.

The secret to my success is the secret to Bacardi’s success too. We take time to know our trade partners and build long-term relationships. If we understand what matters to them, we can help grow their business and at the same time grow our business too. It’s a win-win.

BAR MAGAZINE AWARDS

RAISE YOUR GLASS TO GREATNESS

THE BAR MAGAZINE AWARDS 2026 ARE OFFICIALLY OPEN FOR ENTRIES, AND NEXT YEAR’S CEREMONY PROMISES TO BE A TRULY UNFORGETTABLE CELEBRATION, HELD AT THE BREATHTAKING TROXY, IN LONDON.

The Bar Magazine Awards, a flagship event honouring the best of the UK hospitality industry, returns bigger and bolder in 2026 — and this year, it’s moving to one of London’s most iconic and atmospheric venues, Troxy. Located in Stepney on Commercial Road, Troxy is a Grade IIlisted Art Deco music venue with a fascinating history and an undeniable charm, that will provide the perfect backdrop for a night of celebration, recognition and inspiration.

Troxy is not your typical event space, it’s a living piece of London’s cultural heritage. For the 2026 Bar Magazine Awards, Troxy offers a rare combination of historic grandeur and contemporary versatility — from its sweeping auditorium to the intricate period details that evoke a sense of timeless elegance.

This unique atmosphere will elevate the awards night, creating an experience that honours the heritage of hospitality while looking confidently toward its future.

BRAND-NEW AWARDS CATEGORIES

The 2026 Bar Magazine Awards are set to be a milestone year, not just because of the stunning new venue, but also due to an expanded awards program and a renewed focus on diversity and innovation within the industry.

This year features ten distinct award categories, thoughtfully designed to celebrate the full breadth of talent and creativity across the UK’s bar and hospitality sector. Included aree two exciting new award categories…

BAR MAGAZINE AWARDS

VENUE OF THE YEAR AWARD

A natural fit for the occasion, this award honours venues that deliver more than just drinks — spaces that craft immersive, memorable guest experiences. Judges will be looking for venues that combine innovative design, outstanding service, outstanding serves and an unmistakable atmosphere.

EQUITY, DIVERSITY AND INCLUSION (EDI) AWARD

Hospitality thrives on diversity, and this award recognises those making real, meaningful strides toward equity and inclusion. Whether through diverse recruitment practices, accessible spaces, inclusive training or community outreach, this category highlights the venues and individuals leading change and inspiring others to foster a welcoming environment for all.

WHY ATTEND?

The Bar Magazine Awards ceremony is more than just an awards show, it’s a celebration of community, passion and excellence, wrapped in an electric atmosphere that leaves a lasting impression.

A Stunning Setting: Troxy’s splendour will surround you, creating a magical ambiance from the red-carpet arrivals through to the final award presentation. Its dramatic interiors and history-soaked walls set the scene for a truly special evening. Exceptional Networking Opportunities: Mix and mingle with the cream of the hospitality crop — operators, suppliers, innovators and industry leaders. This is your chance to forge connections that could elevate your career or business. Exquisite Dining and Drinks: Indulge in an incredible three-

course dinner and free-flowing drinks from the bespoke BMA drinks list as the night unfolds – accompanied by show-stopping live performances that will keep the energy high and spirits lifted.

Moments to Remember: WWhether you’re a nominee, a winner or a supporter, this event is designed to spotlight your contributions and provide memories that will inspire and motivate for years to come.

APPLY NOW!

Applying for the Bar Magazine Awards is about more than just winning a trophy. It’s about showcasing your passion, your creativity, and your dedication to raising the standards of hospitality across the UK. Recognition at this level can dramatically elevate your profile, build your credibility, and open doors to exciting new professional opportunities.

The process is straightforward, accessible and completely free — open to all hospitality professionals, venues and teams across the country. Whether you are shaking cocktails behind the bar, revolutionising your venue’s atmosphere, or championing inclusion and innovation in your workplace, there’s a category ready to spotlight your impact.

Applications for the 2026 Bar Magazine Awards are open now at barmagazineawards.co.uk. You can nominate yourself, your team or a peer in one or multiple categories — whatever best fits your achievements and contributions.

Are you ready to step into the spotlight at Troxy? The stage is set, the venue is iconic, and the industry is watching. This is your moment to shine!

JO LAST

MEET JO LAST, ADVOCACY MANAGER FOR DIAGEO GB AND A DISTINGUISHED MEMBER OF THE 2026 BMA JUDGING PANEL. WITH A PASSION FOR UNCOVERING HIDDEN TALENT, DRIVING AUTHENTIC INDUSTRY RECOGNITION AND CHAMPIONING MEANINGFUL IMPACT BEYOND THE BAR, JO IS ON A MISSION TO SHAPE THE FUTURE OF HOSPITALITY.

TELL US ABOUT THE JOURNEY OF YOUR CAREER SO FAR, DETAILING WHERE YOU STARTED AND WHERE YOU FIND YOURSELF NOW.

Like many, I began my venture into hospitality whilst at university in Leeds—actually as a cloakroom attendant. I would watch the swing doors open to the bar, the energy and the noise of hospitality poured out. I thought to myself, “I want to be a part of that.” Pretty soon, I was a barback, diving into cocktail books and wearing the classic braces and a bowtie, working in a speakeasy-style bar.

The first drink I ever made was a rusty nail, and with no shame, I googled it on Difford’s Guide in the back. The guest wasn’t poisoned or returned their drink, and I never looked back.

I wanted to explore multiple different styles of bar, so I ventured from high-volume cocktail bars, to cocktail and live music venues and spent a couple of years running a Dive Bar, with 241 blended cocktails and mojitos on happy hour every day (not our wisest decision).

My curiosity led me to the world of Cocktail Competitions. It was a place where I could be creative and connect with the world. After several attempts, I achieved the Global Gin Mare title, which was a huge milestone for me. After spending about seven years in Leeds, I returned to London to work in the Beaufort Bar at The Savoy, with a small stint working at the Winter Olympics!

I got involved with the Fairmont Classics Perfected programme and entered World Class for the first time, which pretty much lead me to where I am today…

World Class has been part of my job for nearly five years. As Advocacy Manager for Diageo in GB, the brand ambassador team and I have shaped this programme from just a competition to an experience where bar professionals can grow, learn from each other and take this back into their everyday lives. I have had the privilege of visiting hundreds of bars across the country whilst judging over the years, from Hull to Aberdeen and everything in-between.

HOW VITAL ARE INDUSTRY AWARDS LIKE THE BMAS; WHAT ROLE DO YOU THINK THEY PLAY IN FOSTERING A MORE INNOVATIVE, SUCCESSFUL AND COLLABORATIVE SECTOR?

Awards in general give the bar industry a chance to be recognised, yes, amongst their peers, but, more importantly, beyond the four walls of our industry. Hospitality has had a tough time since Covid, and, in general, I think awards can help shift the narrative in the eye of the consumer, if done properly.

The award scene is saturated, but I do believe there are many people that are not celebrated, and awards should be trying to explore and find new, undiscovered talent.

WHAT DO YOU HOPE TO ACHIEVE THROUGH YOUR ROLE AS A JUDGE?

As a judge, I want to continue to foster the community spirit that our industry is known for, but also see if I can help winners achieve their goals. What do the bars that enter want to achieve—awareness, recognition, footfall? How can the BMAs help them do this – so that entering the BMAs isn’t just about the award on the shelf, but something that will benefit those who are part of the process.

MIA KUMARI

FROM HUMBLE BEGINNINGS AS A PART-TIME GLASS WASHER TO HER CURRENT ROLE AS KEY ACCOUNT MANAGER AT SUNTORY GLOBAL SPIRITS, MIA BRINGS A WEALTH OF EXPERIENCE TO THE BMA JUDGING PANEL. WITH A FOCUS ON KINDNESS, COLLABORATION, AND COMMUNITY, SHE’S HERE TO CHAMPION THE SPIRIT OF BARTENDING THAT GOES FAR BEYOND THE BAR.

TELL US ABOUT THE JOURNEY OF YOUR CAREER SO FAR, DETAILING WHERE YOU STARTED AND WHERE YOU FIND YOURSELF NOW.

Almost nine years ago, my career began as a part-time glass washer back in my university days in Bristol. Over time, I found myself drawn to serving and hosting guests, sparking a desire for deeper knowledge. I wanted to understand not just what I was recommending, but also the needs of the guest, whether they knew exactly what they wanted or were looking for guidance. This journey led me to discover the endless creativity that bartending offers. Since 2019, I’ve had the privilege of working in prohibition-style venues, specialist whiskey bars and five-star hotels, ultimately landing my dream role at Satan’s Whiskers in London. While I no longer bartend full-time, creating drinks and exploring the industry remains a passionate hobby of mine. Who knows, you might just spot me during one of my rare cover shifts in and around London!

HOW VITAL ARE INDUSTRY AWARDS LIKE THE BMAS; WHAT ROLE DO YOU THINK THEY PLAY IN FOSTERING A MORE INNOVATIVE, SUCCESSFUL AND COLLABORATIVE SECTOR?

Recognising the hard work and talent of those around us fosters a collaborative environment where everyone can thrive. It’s about celebrating the collective passion and dedication that drive our industry forward, and awards such as the BMAs can be a catalyst moment for that. When we focus on supporting and uplifting each other, we cultivate a culture of excellence that goes beyond individual accolades and creates long lasting results. Ultimately, the relationships we build and the positive influence we have on others are what truly define our success.

WHAT DO YOU HOPE TO ACHIEVE THROUGH YOUR ROLE AS A JUDGE?

I aim to provide a thoughtful evaluation that not only highlights individual excellence, but also encourages collaboration and kindness among peers. While it is fantastic to have inner drive,

hospitality is all about interpersonal connections and sharing knowledge to those who do not have the same access to information as you.

My hope is that this recognition serves as a platform for growth within the community, fostering connections and, beyond all things, to be humble and kind. By honouring the hard work and passion of bartenders, we can collectively elevate the industry and create a lasting impact that goes beyond any single award.

Recognising the hard work and talent of those around us fosters a collaborative environment where everyone can thrive.

MEET THE PIONEERS

IN AN EXCLUSIVE INTERVIEW, FOUR TRAILBLAZING BARTENDERS – IAIN MCPHERSON, MILLIE TANG, SIMONE CAPORALE AND VASILIS KYRITSIS – SHARE WHAT IT MEANS TO COLLABORATE WITH SCHWEPPES ON ITS GROUNDBREAKING NEW ADVOCACY PROGRAMME. FROM CHAMPIONING CREATIVE TECHNIQUES TO REDEFINING MODERN HIGHBALLS, THE SCHWEPPES PIONEERS ARE SETTING A BOLD NEW STANDARD IN THE WORLD OF DRINKS.

FIRSTLY, HOW DOES IT FEEL TO BE COLLABORATING WITH SUCH AN ICONIC DRINKS BRAND, SCHWEPPES, ON AN INCREDIBLY INNOVATIVE NEW ADVOCACY PROGRAMME; WHAT DOES THE BRAND MEAN TO YOU AND YOUR CREATIONS?

IAIN: For me, this opportunity is incredibly exciting. Schweppes is steeped in history and, as someone who’s known for innovating techniques in the drinks space, I find it inspiring – especially because that’s exactly what Jacob Schweppe did when he first commercialised carbonation.

Anyone who knows me knows I love highballs—whether it’s

a tequila highball, whiskey highball, whiskey soda or tequila soda. So, to be invited by Schweppes to be involved in this new advocacy programme was really exciting for me.

It’s also great to see a soft drink brand like Schweppes taking advocacy seriously. It’s not something we’ve really seen in this space before, and that makes it all the more exciting. Plus, getting to collaborate with such an amazing group of people makes it even better. It’s going to be really special.

MILLIE: There’s a Schweppes campaign called “Burst” that was released in Australia in the 2000s. 90 seconds of water balloons bursting in slow motion at 10,000 frames per second to a beautiful piece of music by Cinematic Orchestra. It’s one of

From left to right: Simone Caporale, Vasilis Kyritsis, Millie Tang, Iain McPherson

the best pieces of modern advertising I’ve ever seen and I think about it every time I see Schweppes branding or products. When I first saw that ad, I was a teenager with mighty aspirations in photography and art. Besides fashion, this kind of artistic license was rare in the realm of commercialism. Ever since, I’ve always admired brands who are willing to pursue difference, creativity and innovation,and being a part of this advocacy programme is further testament to that. Not only are Schweppes willing to invest in the hospitality sector, but they’re willing to be the first mixer company to create a platform of this influence and scale to do so. It makes me proud that a company with so much heritage has entrusted me with an incredible opportunity.

SIMONE: I say that it is every bartender’s dream to one day collaborate with such an iconic brand. For me, partnering with Schweppes is the equivalent of an F1 driver racing for Ferrari in their career. Very often the bigger the brand the more conservative the view of the brand, but Schweppes trust us as professionals and they allow us to express our creative ideas, I am proud to say that. Schweppes is investing in the training of thousands of bartenders all over the world.

VASILIS: I’m truly honoured to be part of such an iconic brand like Schweppes for the second year in a row. It’s one of the most recognised and respected names globally, with a rich heritage that continues to inspire. I love the legacy behind the brand, the harmony in its flavour profiles, and the versatility it offers when it

comes to mixing. Schweppes allows me to elevate my creations, making them more innovative, balanced and delicious.

YOU EACH BRING SUCH A WEALTH OF KNOWLEDGE TO THE PLATFORM; CAN YOU TELL US YOUR AREA OF EXPERTISE AND HOW YOU AIM TO EDUCATE AND INSPIRE THE NEXT GENERATION OF PIONEERS?

IAIN: It’s truly incredible to have the opportunity to work alongside such talented individuals – I look up to each of them so much. But what’s exciting is that we all bring something unique to the table.

In my case, I’m focusing on freezing techniques, specifically freeze concentration, and how that can really enhance carbonation and expand the amazing range of Schweppes products, as well as temperature and dilution.

It’s going to be a really nice toolkit, one that we can adapt to the different cultures and tastes of the different markets we’ll be working in with Schweppes. It’s a great platform, and I’m really excited to be part of it.

MILLIE: I’m excited to be developing modules on drinks photography techniques and tips, as well as mindful garnishing for highball serves. There are a number of ideas I’m quite passionate to share with the brand that enrich the skillset of the hospitality community both within and outside the bar.

Iain McPherson’s Espresso Highball

Vasilis Kyritsis’ Passionfruit Highball

SIMONE: I was asked to develop and share a system to create and generate drink menus that can be adapted for any concept and style of bar. What I am sharing is my “Systematic Creativity” process, allowing bartenders to tell stories through their menus with unlimited results. I am also sharing an open view on where the drinking vessels/glassware is leading the bar towards a new chapter of experience.

VASILIS: One of the aspects I enjoy the most in this industry is the exchange of ideas and knowledge within our community. It’s truly the best part of our job. We constantly inspire each other, especially within the group of Schweppes Pioneers, where we’re surrounded by some of the most talented professionals in the field. Personally, I focus on the perception of colour in drinks and how simple yet effective techniques can positively influence the overall experience, especially in highball cocktails.

LOOKING AT THE SERVES YOU EACH CREATED, CAN YOU TELL US MORE ABOUT THE STORY BEHIND THEM, AS WELL AS THE CHOICE OF INGREDIENTS?

IAIN: I debuted two serves at BCB London’s Schweppes Pioneer stand. The first was an Espresso Highball, which touches on this incredible espresso and tonic serve that’s gaining really nice momentum in different markets and being recognised as a really

great flavour pairing at the moment.

My serve was created to act as a bridge between the espresso and tonic and the espresso martini. You’ve got Schweppes tonic, vodka, cold brew, maple syrup, and a lovely little orange zest on the top. Super refreshing – and the tonic and espresso marry so well together with the maple.

The second serve is my homage to the Paloma. I use Schweppes Pink Grapefruit and, of course, tequila. This time, though, we add a little bit of lemon juice and fresh mandarin juice, with a touch of salt and sugar. I made a lovely salt and tahini rim garnish and just a little bit of grapefruit zest on the top – really not trying to take too much away from the incredible Paloma, but just showing that you can get a little bit creative with it as well.

MILLIE: The Collins highball was created to compliment the Schweppes Pink Soda itself, a twist on a Collins with a grapefruit oleo sacrum and a candied garnish made from the leftover grapefruit skins. It’s an example of a low waste cocktail that doesn’t sacrifice on flavour, whilst showing off the simplicity that can come with sustainable habits. The Kiwi highball celebrates my partner’s love of kiwi and challenges the notion of low/no abv serves resulting in boring or tasteless drinks.

SIMONE: Nowadays we all want to validate our work with something very complex and often difficult to replicate, but

Simone Caporale’s Americano Highball

making things simple but efficient is something that’s way more difficult. That’s where we are going to, delivering a simple but functional and delicious serve that everyone can be inspired by and use as a base for growing ideas. I represent my Italian background of flavours using an Americano aperitivo with Schweppes Soda.

VASILIS: My style of serving leans towards more easy going, approachable drinks. I genuinely enjoy this type of cocktail, and I believe guests appreciate them just as much. Highballs naturally align with this style—light, refreshing, yet full of character. For example, my Passion Fruit Highball is a playful twist on the classic passion fruit martini. It transforms the original into a highball by combining vodka, passion fruit, vanilla and cherry tomato, brought to life with the tropical notes and vibrant purple hue of Schweppes Tropical Soda.

FINALLY

– IN SUCH A DYNAMIC AND INNOVATIVE INDUSTRY, WHAT CATEGORIES AND TRENDS DO YOU EXPECT TO SEE GROW, AND HOW DOES SCHWEPPES ALIGN WITH THESE?

IAIN: What makes this opportunity even more meaningful is the global perspective I bring. I spend around nine months of the year travelling, which gives me a deep insight into emerging

trends and regional preferences. One trend that’s clearly on the rise is the growing popularity of highball-style drinks. Whether it’s Japanese highballs, Palomas, espresso tonics or tequila sodas, more and more people are gravitating toward this refreshing, mid-ABV category.

Schweppes is perfectly positioned for this trend. Take the soda water, for instance – it’s a great blank canvas with sophisticated bubbles, allowing bartenders to express themselves with a range of different flavours.

MILLIE: Minimalism, sustainability and no/low abv cocktails continue to increase in popularity. Mixers play a crucial part across all of these movements, particularly when it comes to low/ no abv drinks.

SIMONE: Low ABV is growing fast, that’s where the use of a soft drink is crucial as it makes up the majority of the drink volume…. It’s a genius move for the entire category

VASILIS: There’s a clear and growing demand for low- and no-ABV cocktails, and I see this as one of the most exciting trends shaping the future of our industry. Schweppes is perfectly positioned to support this movement, offering a wide variety of flavours that can be used creatively in such projects. It opens up new possibilities for crafting complex, flavourful drinks without relying on high alcohol content.

Millie Tang’s Kiwi Highball

LEGENDARY ARTISTS AND PERFECT PINTS

WHAT DOES IT TAKE TO RUN A BAR RENOWNED FOR LIVE MUSIC IN 2025? IN THE LATEST EPISODE OF VODCAST SERIES THREE LANDLORDS WALK INTO A BAR POWERED BY HEINEKEN SMARTDISPENSE®, HOSTS JODIE KIDD MODEL, MOTOR ENTHUSIAST, LANDLORD AND MERLIN GRIFFITHS, BARTENDER OF FIRST DATES FAME SPEAK TO JON KEATS OF THE ICONIC LIVERPOOL VENUE THE CAVERN CLUB. ON THE BILL FOR THIS EPISODE, JON SPILLS THE TEA ON THE FAMOUS NAMES TO GRACE THE CAVERN CLUB STAGE, HAVING THE FONZ ON SPEED DIAL AND THE IMPORTANCE OF GETTING BEER AND CIDER SERVICE RIGHT.

“We always say a pint is your business card, and if it’s not good? People remember.”

Jon Keats, Director of Operations and Music at Liverpool’s legendary Cavern Club isn’t just running one of the world’s most iconic live music venues — he’s managing a legacy. The Cavern Club is a name that evokes images of The Beatles’ first steps toward superstardom, of drinking a great pint listening to the next big thing or enjoying established bands looking for a more intimate venue to launch their latest album. Last month, it was the Libertines that did just that. Despite its legacy and history, The Cavern is far from a museum, it continues to be a bedrock of the UK’s bar and music scene. At the heart of the Cavern Club is quality, quality music, quality guest experiences, and crucially, quality beer.

That’s where SmartDispense® comes in. Across all of his venues, the Cavern Club, the Cavern Pub, and the Cavern Restaurant, Jon relies on HEINEKEN SmartDispense® to ensure consistency, quality, and wastage control. “We’ve had it for ten

years,” he says, “you just know the pint is spot on.”

For any venue, keeping standards high in a high-footfall environment can be a challenge. At the Cavern Club, it’s nonstop. From lunchtime until late, with multiple live performances a week, there’s no downtime to troubleshoot unreliable cellar tech. Jon needs systems he can trust, and that’s exactly what SmartDispense® delivers.

PINTS UNDER THE SPOTLIGHT

Jon Keats explains that the days of warm pints in music venues are over, customers just won’t accept that anymore. However, with pressure on bar teams and most gig-goers ‘vertical drinking,’ getting pint quality right can be a challenge.

HEINEKEN SmartDispense® is an important resource for Jon in ensuring this quality. It uses advanced cooling technology to ensure beer stays at the right temperature from keg to tap, cutting waste and boosting energy efficiency. It also requires fewer line cleans, saving time and money for bar operators. For a

music venue with multiple bars and thousands of weekly visitors, this is a game-changer, allowing Jon’s team to spend more time where it matters most, on the bar.

A PINT WORTHY OF THE CAVERN’S STAGE

There’s an authenticity and legacy at the Cavern Club you can’t artificially create. A venue where The Beatles played 292 times, where Adele launched her album 21 and where Sam Ryder’s voice blew the roof off while he was still relatively unknown. With so many music fans making the pilgrimage to this historic venue, you never know who might walk in. In fact, one of Jon’s favourite career memories was of sprinting down from his office to the bar to greet The Fonz, who would turn into somewhat of a regular anytime he was in Liverpool and even called the offices to thank Jon for a great evening.

The venue’s reputation doesn’t just rest on history and famous customers. The Cavern is always evolving, championing new music, supporting young artists, and preserving what makes live venues magical. That same ethos applies to every pint they pour. It’s why Jon sees SmartDispense® not just as a technical upgrade, but as part of why the Cavern continues to attract guests and acts a like because every part of the experience is spot on. After

all, you want people remembering the amazing band they just saw, not the bad pint they had to endure.

TUNE IN NOW – AND DISCOVER HOW TO POUR SMARTER

In an industry built on conversation, connection and community, The Three Landlords Walk into a Bar series offers a platform for bar operators and publicans to share the realities of running a venue in today’s climate, while championing the innovative and communal spirit that continues to drive the sector forward.

For operators looking to evolve their offer, deliver consistent quality and embed sustainable practices in their bar HEINEKEN SmartDispense® is a compelling proposition. And for those simply seeking inspiration or advice on more effectively running a bar, this vodcast series delivers it in spades, whether it’s how to create a more inclusive space or what it’s like to run one of Britain’s oldest and most haunted pubs.

Listen to the full first series of Three Landlords Walk into a Bar now, available on Apple, Spotify, YouTube or smartdispense.heineken.co.uk, where you can also learn more about how HEINEKEN SmartDispense® can support your business.

COCKTAIL REPORT

WE LOOK AT HOW THE COCKTAIL SCENE IS EVOLVING THROUGH BOLD FLAVOUR INNOVATIONS AND SHIFTING CONSUMER VALUES.

THE PERFECT SERVE

JACK WALLIS, CO-FOUNDER OF DRAM BAR, UNVEILS FIVE EXCITING

INNOVATIONS THAT ARE TRANSFORMING THE COCKTAIL SCENE.

1

ROTOVAPS & CENTRIFUGES

These scientific tools are revolutionising flavour extraction and liquid clarification. Rotovaps (rotary evaporators) enable low-temperature, vacuum distillation, capturing delicate aromatics from ingredients (e.g., herbs, rare fruits) that would be destroyed by heat. This creates incredibly pure, intensely flavoured distillates, allowing for unparalleled accuracy in cocktails. Simultaneously, centrifuges rapidly clarify liquids by separating solids, yielding pristine, vibrant juices and infusions with superior texture and visual appeal. Together, they elevate accuracy by allowing precise flavour isolation and crystal-clear presentation. Crucially, they also lessen waste, especially for expensive or exotic ingredients “from further afield,” by maximising yield from raw materials and even repurposing byproducts, demonstrating a commitment to sustainability and resource efficiency.

2

AGAVE SPIRITS: SOTOL & RAICILLA

Beyond the familiar Tequila and Mezcal, the rising prominence of spirits like Sotol and Raicilla is profoundly elevating the industry by showcasing Mexico’s vast cultural and botanical diversity. Sotol, made from the Dasylirion plant, offers unique earthy, herbaceous and pine notes, reflecting its desert terroir. Raicilla, a diverse agave spirit from Jalisco, presents a wide spectrum of flavours from fruity to funky, depending on the agave species and artisanal methods. This expansion challenges the perception that Tequila and Mezcal are “the only game in town,” fostering deeper consumer education, championing small-batch producers, and providing mixologists with an entirely new, complex flavour palette, enriching global spirit offerings.

3

ACID ADJUSTING

Borrowed from culinary practices, acid adjusting elevates cocktail creation to a precise art form. By using pure food-grade acids rather than just citrus juice, bartenders can precisely control the tartness of a drink. This technique allows them to separate acidity from the flavour and dilution of traditional citrus, preserving the integrity of core ingredients and allowing their nuances to shine. It enables a more culinary approach to balancing flavours by tailoring the type of acidity to the drink’s profile, leading to highly consistent, perfectly harmonised cocktails and opening new possibilities for recipes where citrus might clash or overdilute.

4 5

FORCE CARBONATION & COCKTAILS ON TAP

This dual approach is transforming bar operations by bringing laboratory-level precision to high-volume service. Force carbonation allows for consistent and precise effervescence, custom-tailored to each drink, ensuring perfect fizziness every time. When combined with serving cocktails through taps, it offers unprecedented high consistency in flavour, dilution and carbonation across all serves. This dramatically cuts down waiting time for guests, as complex spritz-style drinks can be poured in seconds. This elevation in efficiency not only boosts sales and streamlines bar flow, but also enhances the guest experience through consistently perfect, rapidly served drinks, allowing bartenders to focus more on hospitality.

FERMENTATION

The re-integration of fermentation into bar practices represents a profound culinary approach to building flavour before a drink is even mixed. By harnessing microorganisms, bartenders can transform raw ingredients (fruits, vegetables, even waste products like pineapple skins) into complex, multi-dimensional components. Lacto-fermented fruits, custom Kombuchas, or tepaches develop unique layers of acidity, umami, and funk that cannot be achieved through simple mixing. This technique provides unparalleled flavour depth, fosters creative exploration of new ingredients, and promotes sustainability by valorising by-products. It truly allows the bartender to act as a flavour alchemist, cultivating unique and integrated profiles that elevate the intrinsic character of the final beverage. drambar.co.uk

COCKTAILS REWRITTEN

WE HEAR FROM CATEGORY EXPERTS WHO REVEAL HOW BOLD FLAVOURS, SUSTAINABLE PRACTICES AND THE RISE OF NO AND LOW SERVES ARE REDEFINING COCKTAIL CULTURE IN 2025.

As the sun sets on the first half of 2025, a new chapter in cocktail culture is being written—one where the drink in your hand is as likely to reflect your values as your taste preferences. In an era where consumers are seeking meaningful experiences, not just refreshments, cocktails are evolving to become multisensory, multi-occasion statements. They are now vessels of creativity, culture, and even conscience.

From playful slushies to low-alcohol aperitifs, from East London’s hyper-local storytelling to global spirits reshaped through French oak and Latin flair, bartenders and brands alike are responding to an audience that demands more. This report explores how shifting social priorities, bold flavour experimentation and a rising tide of sustainability are shaping what’s being poured across the world in the latter half of 2025.

At the heart of this transformation lies a new boldness with flavour. Cocktails are no longer confined to predictable palettes; the modern drinker is adventurous, curious and ready for something unexpected.

“Consumers are open to new flavour combinations,” says Gavin Troman, Spirits Category Manager at Booker. “We’re seeing margarita variants like strawberry, mango, raspberry and pineapple dominating menus, but also cucumber and sour cherry coming to the fore.” This willingness to embrace contrast is powering drinks like the Jalapeño – or Pickle – Martini and the increasingly popular Bloody Maria, a tequila-based twist on the classic Bloody Mary.

Lockdown Liquor & Co. is also seeing an appetite for bold flavours in the popularity of their bottled cocktails. “There’s growing curiosity for profiles like Mezcal Picante and Lychee Martini, while classics like Passion Fruit Martini and Espresso Martini remain bestsellers,” says UK Sales Director, George Machan. “Tropical flavours like pineapple and passion fruit paired with spice – think chilli and jalapeño – are resonating.”

The resurgence of ginger as a hero ingredient further highlights this trend. According to new research from Fentimans, 84% of UK consumers are more likely to choose a drink containing

ginger. “The flavour is more popular than ever,” says Jayne Andrews, Marketing Director. “It’s bold, punchy, and comes with perceived health benefits.” Ginger beer remains the top choice, but ginger shots and mixers are gaining ground with younger demographics, who are fuelling a return to drinks that deliver flavour with a kick.

Once dismissed as afterthoughts or sugary imitations, noand low-alcohol cocktails are now commanding attention – and investment. What was once a niche is now a pillar of modern drink lists.

Katie Jenkins, Marketing Director at KAM Insight, puts it plainly, saying, “Alcohol-free cocktails are fast becoming a headline act. Nearly one-in-three UK adults now drink alcoholfree spirits or cocktails on a monthly basis.” This is no longer about abstinence, she explains, but “flexible drinking”, a dynamic new norm where people alternate between full-strength and nonalcoholic depending on mood, context or even time of day.

However, Katie shares that, despite the growing wave of mindful drinkers, bars and pubs are failing to meet expectations when it comes to their alcohol-free cocktails. “Following an audit of urban venues across the UK, KAM and Everleaf identified that less than 1-in-2 venues offer any alcohol-free spirits,” she reveals. “Worse still, 3-in-4 venues who do stock alcohol-free spirits don’t feature ANY alcohol-free cocktails on the drinks menu, forcing customers to search for them rather than seeing them proudly showcased.”

Operators are missing out on an opportunity when it comes to no and low; a chance to excite guests while meeting demands, and increase sales at the till. While a dedicated no and low section on menus is a must, venues should also be going the extra mile to promote these offerings.

Venues like Bow Bar, Hilton London Metropole, have embraced this shift wholeheartedly. “We’ve increased our non-alcoholic selection,” says Bar Manager, Ricardo Morales Diaz, “with cocktails that follow the same concept as the rest of our menu— creative, East London-inspired and rooted in sustainability.” Their Flower Market ‘zero’ serve, made with honey jasmine and rosemary tea, elderflower tonic, and homemade hibiscus foam, is a hit with Middle Eastern guests, families and health-conscious individuals alike.

FUNKIN’s Head of Trade Marketing, Shannon Kendall, agrees that the no and low category is evolving fast. “Two-thirds of cocktail drinkers now opt for non-alcoholic versions occasionally, and nearly one in five Gen Z drinkers do so regularly,” she says. “These drinks still feel like a treat—they’re seen as refreshing, safe and satisfying.”

FUNKIN’s purée range allows venues to create vibrant, alcoholoptional cocktails with the same eye-catching aesthetics and layered flavours as full-proof serves – and, what’s more, they’re in touch with trending consumer tastes and preferences.

“Watermelon is set to be one of the top four trending fruit flavours of 20251, popular with over a third of consumers. Blue

In 2025, we’re seeing a strong pull towards authenticity and versatility.

Raspberry is also surging in popularity, driven by a wave of ‘90s and ‘00s nostalgia, particularly among Gen Z consumers. Helping to drive these trends are FUNKIN’s recently launched Watermelon and Blue Raspberry Mixers, making it easier than ever to serve up the hottest flavours all year.

“While timeless classics like citrus and berry flavours remain firm favourites, spicy and coffee flavours are also growing in popularity amongst bartenders2, which we’re expecting will appeal as the temperatures cool too,” she adds.

As cocktail culture matures, sustainability is moving from a marketing angle to a non-negotiable foundation. Bars are rethinking how ingredients are sourced, prepared and even repurposed.

“Aligned with Hilton’s ‘Travel with Purpose’ strategy, sustainability has been one of the most significant influences on Bow Bar’s new menu,” says Ricardo. One example is their Party at Paloma’s cocktail, which uses leftover grapefruit and ginger to create sherbet, soda, and even a jelly garnish – all house-made. “It’s a fun, colourful drink with minimal waste,” he explains. “Sustainability should be as creative as the cocktail itself.”

MONIN is playing a critical role in reducing waste behind the bar. “Our MONIN Pure Cucumber can impart flavour without the need for staff to use fresh product in drinking water, or

soft or alcoholic servers, which would then need to be thrown away at the end of service,” says Tony Konsoulou, Beverage Expert UK&I and Studio Manager, London. Their goal is to reduce our wastage, with aims to reach zero water waste in their factories globally, and various agricultural projects cultivating raw materials.

Lockdown Liquor & Co. is applying similar principles to their formats. “Our pouch and bag-in-box cocktails are designed for venues to reduce their environmental impact,” says George.

As bars juggle staff shortages, high footfall, and elevated guest expectations, format innovation is making a big impact. Whether pre-batched, frozen, tapped or bottled – modern cocktails are being reengineered for speed, consistency and scale.

George reveals, “Consumers want bar-quality cocktails wherever they are – home, event or venue. Lockdown Liquor & Co. is focused on exceptional ingredients, bold flavour and ease of serve. We’re also seeing more venues adopt RTS to streamline service and maintain consistency.”

Simone Caporale of award-winning SIPS Drinkery House in Barcelona champions another rising format, the slushy. “If well executed, slushy cocktails can be the most delicious thing on the planet,” he says. He also points to the growing popularity of highballs and spritzes, which combine low ABV, visual appeal,

and session ability – making them perfect for modern hospitality.

While flavours are getting bolder, serve sizes are getting smaller, with a growing increase in the number of ‘baby’ serves such as Baby Guinness and Baby Beer. Chris Jones, Managing Director at Paragon Brands, highlights their “Baby Beer” serve – a miniature shot of Licor 43 with cream liqueur – as a social, Instagrammable format. “People no longer want shots as punishment,” he says. “They want small, great-tasting drinks that are fun and memorable.” The brand has added the serve to over 4,400 UK venues in the last six months and, as Chris reveals, this addition “can increase overall shooter sales by +34 percent.”

The cocktail renaissance isn’t just about new flavours – it’s about giving classic spirits fresh relevance. Martell, one of the world’s oldest cognac houses, is leading the way.

“In 2025, we’re seeing a strong pull towards authenticity and versatility,” says Remy Savage, Martell’s Global Mixologist Ambassador. “We’re showing that Martell isn’t just for sipping neat; it’s a fantastic base for a wide range of cocktails, from reimagined classics to entirely new creations. The “Make it with Martell” concept truly embodies this, inviting exploration and experimentation.”

He continues, “Earlier, there might have been a more cautious approach to using cognac in cocktails. Now, there’s a growing boldness and sense of adventure.

“For instance, we’re seeing a greater appreciation for how Martell’s smoothness and complexity can elevate familiar drinks like Margaritas and Mojitos, giving them a sophisticated twist. The serve styles are also becoming more diverse, from refreshing, lighter serves like our Martell Fine à l’Eau, perfect

for daytime, to more robust, evening-appropriate cocktails. The key is demonstrating cognac’s adaptability across all drinking occasions,” Remy adds.

Even the humble spritz is evolving. “It’s no longer just bitter orange,” says Chris. “We’re seeing entire spritz menus featuring limoncello, elderflower and rosé flavours.” These serve as elegant, lower-alcohol options for golden hour drinks and pre-dinner aperitifs.

Looking ahead, cocktail culture is expected to grow even more layered, more personalised, more inclusive and more tightly integrated with the broader lifestyle of the drinker.

For venues, this means embracing technology, storytelling and education. “We must prioritise authenticity and continuous innovation,” says Remy. “That means staying true to our heritage while showcasing modern versatility.”

As we step into the second half of 2025, it’s clear that cocktails have transcended their role as mere refreshments. They are now cultural markers, expressing identity, mood, values and even sustainability commitments. Driven by bold flavour exploration, the rise of no- and low-alcohol serves, and format innovation that meets both environmental and operational needs, today’s cocktail scene is vibrant, inclusive and constantly evolving.

For brands, venues and bartenders, the message is clear: creativity, authenticity and adaptability are no longer optional. The modern drinker expects more than just a good drink; they seek a story, a purpose and an experience worth sharing.

1. Kingsland Drinks Trend Report 2025

2. CGA Mixed Drinks Q1 2019-2024

ESPRESSO MARTINI 101

MARZIA VIOTTI, COFFEE EXCELLENCE MANAGER

AT DALLA CORTE UK&I, REVEALS WHY THE SECRET TO AN EXCEPTIONAL ESPRESSO MARTINI LIES IN THE QUALITY OF THE COFFEE — AND SHARES HER TOP THREE TIPS FOR CRAFTING THE PERFECT SERVE, FROM BEAN TO BREW.

The espresso martini is a true bartender classic, serving a distinctly delicious and aromatic combination of coffee, sweetness, and alcohol. However, as every martini connoisseur knows, it isn’t just about achieving perfect ratios and quantities – but the quality of ingredients and equipment used, too. From premium vodka to intense liqueur, it really comes down to the details when crafting the crème de la crème of espresso martinis.

As for the coffee aspect of this sophisticated drink? It plays a huge role in ensuring maximum taste and flavour (not to mention the aesthetics) of an unforgettable espresso martini.

USE HIGH-QUALITY COFFEE BEANS

Every espresso martini tells a story, one that begins when the Coffea plant starts to grow. Many bartenders recommend using high-quality, single-origin coffee beans (i.e. sourced from a single geographic location) to enhance the unique flavour and aroma of espresso martinis – and ultimately create a more complex taste profile.

Ethiopian: fruity and floral, adding a bright and adventurous twist. Colombian: balanced and nutty, with a touch of sweetness and acidity.

Brazilian: chocolatey and mellow, characterised by a subtle nutty base.

Sumatran: deep, earthy tones and full-bodied, delivering bold intensity.

FINE-TUNE THE METHOD & PROCESS

Everyone recognises the signature look of an espresso martini:

rich, indulgent colouring with a frothy crema and three coffee beans – symbolising health, wealth and happiness – on top.

To ensure maximum crema and aroma, it’s best to brew the espresso immediately before shaking. The rich foam atop this classic cocktail is then achieved by shaking hard for 15-20 seconds, followed by using a fine mesh strainer to pour out the smooth, silky drink.

RELY

ON ESPRESSO TECHNOLOGY

A great espresso martini doesn’t have to mean following the same approach for every customer order. Modern espresso technology unlocks opportunities for experimentation, creating different flavour profiles to suit individual customer tastes and preferences.

Take Icon by Dalla Corte as an example, a commercial espresso machine destined for busy bar environments. Not only does the sleek, stylish Icon look fantastic in situ, but it’s also packed with leading innovation from the heart of Milan.

A multi-boiler system for temperature and pressure stability (and therefore balanced, smooth espresso shots) alongside independent group heads to simultaneously create espresso martinis from various single-origin coffee beans makes Icon the perfect choice.

Take your espresso martinis to the next level. Discover Icon at dallacorte.com

SPICY PINEAPPLE MARGARITA

HOLLY BOLUS, TAKE TEQUILA BRAND MANAGER, GLOBAL BRANDS, INTRODUCES A FRESH TAKE ON THE MARGARITA CLASSIC, WITH BOLD TROPICAL HEAT AND FLAVOURFORWARD INNOVATION.

As tequila continues its unstoppable rise across the UK on-trade, bars are searching for new ways to reimagine the category’s most iconic serve – the Margarita.

Enter the Spicy Pineapple Margarita, a bold, elevated riff from the team at TAKE Tequila, crafted to capture the vibrancy of modern drinking culture with layered heat, tropical brightness, and a smooth, sippable finish.

Rooted in the UK’s ongoing love affair with tequila, this serve is a flavourful evolution of a firm favourite. According to Holly Bolus, Brand Manager at TAKE, the idea behind the cocktail was to ride the wave of the “swicy” trend, whilst offering bartenders a serve that’s at once recognisable and totally reimagined.

“People love spicy Margaritas – they’ve become a staple on cocktail menus,” says Bolus. “But what we wanted to do with this serve was to push it a step further. This isn’t just about heat; it’s about balance, depth and fun. You get the security of something you know, but with the adventure of something new.”

The Spicy Pineapple Margarita combines TAKE’s Jalapeño Tequila Liqueur, a smooth, agave-forward base infused with jalapeño heat, with pineapple juice, lime, Re’al Pineapple syrup, and a double hit of hot sauce in the form of Frank’s and Tabasco. It’s finished with a Tajin-dusted pineapple wedge for a final flourish of citrusy salt and spice. The result is bright, fiery and tropical, with just enough sweetness to bring balance.

“It’s a high-energy drink, but it’s incredibly drinkable,” adds Bolus. “You’re getting those vibrant juicy pineapple and zesty lime flavours people love, but with a clean agave backbone so there’s no harsh alcohol burn. It’s got that grown-up finish without tasting like pure spirit.”

That signature smoothness is at the heart of TAKE’s approach. Each flavoured tequila liqueur in the range, which includes Pineapple, Pink Grapefruit, and Jalapeño, take inspiration from TAKE Blanco, a double-distilled tequila made using copper column stills for for clarity and finesse. From there, flavours are carefully layered to enhance the base spirit’s natural profile, rather than mask it.

“Each flavour stands on its own, but they’re also designed to be combined to highlight different facets of the drink. The jalapeño brings warmth and vegetal spice; the pineapple brings lush tropicality. It’s about building complexity without overcomplicating things.”

That dual-purpose flexibility has also made the range a hit with

SPICY PINEAPPLE MARGARITA

INGREDIENTS:

• 50ml TAKE Jalapeño Tequila

• 25ml Lime juice

• 25ml Pineapple juice

• 10ml Re’al Pineapple syrup

• 3 dashes Frank’s Hot Sauce

• 3 dashes Tabasco

• 1 jalapeño slice

• Pineapple wedge half-dusted in Tajin, to garnish

METHOD:

Pre-chill a coupe glass with ice and water. Add all ingredients to a cocktail shaker filled with ice and shake hard for 15 seconds. Fine strain into the chilled coupe, garnish with Tajindusted pineapple wedge and serve.

bartenders in high-volume venues, where balancing creativity with speed of service is a constant challenge. Each flavoured SKU offers a ready-to-pour solution that packs a punch, eliminating the need for multiple fresh ingredients or infusions whilst still delivering premium-level flavour.

“In busy settings, every second counts,” says Bolus. “With TAKE, bartenders can offer something unique without slowing down service. You get a Margarita with real flair in under 30 seconds.”

Notably, the Spicy Pineapple Margarita also fits perfectly into the summer drinks landscape. Served in a coupe, finely strained and garnished with flair, it offers visual impact, punchy flavour and broad customer appeal. It’s ideal for cocktail menus looking to add excitement and depth, whilst keeping one foot firmly in the familiar.

“TAKE is about paying tribute to tequila’s Mexican roots while opening the door to flavour exploration,” Bolus says. “We respect the tradition but we’re here to have fun with it, to give bartenders and drinkers new ways to enjoy what tequila can be.”

Whether it’s poured simply over ice, shaken into a Paloma remix, or fused into a full-heat tropical Margarita like this one, TAKE Tequila is giving bars the tools to evolve their offering and meet customer demand for fresh, flavour-led innovation. With UK consumers more curious (and heat-loving) than ever, this could be the Margarita that sets your summer menu on fire.

taketequila.co.uk

SERVE SMARTER

BRITISH BRAND ECODRINKWARE IS LEADING THE CHARGE AGAINST SINGLEUSE PLASTICS IN THE HOSPITALITY INDUSTRY WITH A DURABLE, STYLISH, AND SUSTAINABLE DRINKWARE RANGE THAT’S RESHAPING THE WAY VENUES SERVE DRINKS — AND SAVE MONEY. BUSINESS OWNER, NICK SKIDMORE AND COMMERCIAL LEAD, PAUL HARVEY, EXPLAIN HOW THEIR INNOVATIVE PRODUCTS ARE MAKING ECO-FRIENDLY CHOICES EFFORTLESS FOR BARS AND PUBS.

CAN YOU TELL US MORE ABOUT ECODRINKWARE AND ITS MISSION?

EcoDrinkware is a new British brand that manufactures strong, reusable drinkware for bars, pubs, and events. Our goal is to help the hospitality industry move away from single-use plastics whilst giving their customers a great experience when occasions require plastic drinkware. We offer high-quality, UK-manufactured premium drinkware that is safe, sustainable, offering a uniform range, and modern design.

HOW CAN ECO-FRIENDLY DRINKWARE HELP BAR OWNERS REDUCE BOTH THEIR ENVIRONMENTAL IMPACT AND THEIR OPERATING COSTS?

There are several ways we believe EcoDrinkware can help:

Waste reduction – Reusable, premium plastic drinkware dramatically reduces single-use plastic waste sent to landfill. Cost savings – Though there’s an upfront investment, bars recoup this quickly by no longer needing to purchase disposables. Enhanced reputation – Adopting eco-friendly products appeals to a growing base of conscious consumers and strengthens your brand’s green credentials.

YOUR PRODUCT RANGE IS DESIGNED FOR THE HOSPITALITY SECTOR — WHAT ARE SOME OF YOUR MOST POPULAR SUSTAINABLE DRINKWARE PRODUCTS AMONG BARS AND WHY?

Our pints, shots as they are shaped like a mini pint, 1.5Ltr pitcher for premium sharing cocktails, and 380ml Highball, large enough

for a craft beer or a spirit and mixer, are our most popular. These favourites are loved by venues because they combine elegance, sustainability, and resilience and are a matching uniform range.

HOW DO YOUR MATERIALS AND MANUFACTURING PROCESSES SET YOU APART FROM TRADITIONAL DISPOSABLE CUPS AND GLASSWARE?

British-made premium drinkware. The material we use is made from up to 50% certified recycled co-polyester content, we are the only UK company offering this material grade. Reducing the environmental impact of importing and exclusively made with a specialist co-polyester polymer Tritan™ Renew, our range of EcoDrinkware offers these benefits

Clarity — Regardless of shape and size, the co-polyester creates drinkware that dazzles with glasslike clarity and gloss.

Durability — Around the house or poolside? Take your drink anywhere you go with nearly unbreakable and shatter-resistant. Dishwasher safe — Through daily use and repeated dishwasher cycles, it maintains its clarity and durability.

Food-contact safe — Our materials are free of all bisphenols, including BPA and BPS.

Odor and taste resistant — Whether you’re drinking iced coffee, wine or orange juice, Tritan™ Renew prevents tastes and odours from carrying over between washes.

Total performance – Unlike disposable plastics or fragile glassware, our products offer long-term performance and reduce replacement waste.

WHAT’S YOUR APPROACH TO ENSURING THE DURABILITY OF YOUR DRINKWARE SO THAT IT CAN STAND UP TO A BUSY BAR ENVIRONMENT; HOW ESSENTIAL IS DURABILITY TO THE BRAND?

Well, we drove a two-ton SUV over a pint vessel to make sure it didn’t break, and it sprang back into shape. We put durability at the heart of our range. After all, we appreciate that versus a cheap SUP typical pint vessel, our EcoDrinkware range is more of an investment for the business owner, therefore we want them to last a long time. Our ranges unique clarity, durability, and the fact

our range has been tested to withstand over 1000 dishwasher cycles, gives us confidence that venues that make the switch will save significantly in the long run

HOW DO ECODRINKWARE PRODUCTS BALANCE SUSTAINABILITY WITH AESTHETICS — HOW IMPORTANT IS VISUAL APPEAL TO YOUR DESIGN?

The whole reason for us launching this range was that we wanted to reduce single use plastic waste (SUP), but almost equally as important, we were fed up of having to drink from sub-standard vessels on match days and at other events. With the price of a pint rising, we believe we are not alone in expecting the same premium serve when plastic usage is required, as we would expect indoors. Our EcoDrinkware range offers sustainable sips, with unbreakable style.

HOW DO YOU SEE ECO-FRIENDLY DRINKWARE EVOLVING IN THE FUTURE?

Looking ahead, we believe there is a movement to bring legislation in to ban single use plastic (SUP). We also see more circular hospitality models, such as deposit-return schemes or reusable drinkware rentals to support ongoing sustainability. These developments will make sustainability the standard, not the exception.

FINALLY,

WHAT MESSAGE WOULD YOU GIVE TO BAR OWNERS AND MANAGERS WHO ARE HESITANT TO EMBRACE SUSTAINABLE DRINKWARE?

We appreciate that an up-front investment is required to make the switch to high quality, sustainable drinkware, but on a cost per use basis that investment will be recouped in a reasonably small amount of time. A larger benefit is that you will attract customers who are looking for venues that have sustainability and guest experience at the heart of their operation, which will result in an increase in customer attraction, satisfaction, and loyalty.

www.ecodrinkware.co.uk sales@ecodrinkware.co.uk

High-tech expertly crafted shuffleboard like you’ve never played before.

TECHNOLOGY

WE EXPLORE THE WAYS AI AND EMERGING TECHNOLOGIES ARE TRANSFORMING THE BAR INDUSTRY BY ENHANCING OPERATIONAL EFFICIENCY, PERSONALISING GUEST EXPERIENCES AND SUPPORTING STAFF.

HOSPITALITY REIMAGINED

WE SHARE FIVE ESSENTIAL WAYS TO INTEGRATE TECHNOLOGY THOUGHTFULLY, ENHANCING SERVICE WHILE KEEPING PERSONAL CONNECTION AT THE HEART OF EVERY GUEST EXPERIENCE.

1

USE TECH TO FREE UP STAFF, NOT REPLACE THEM

One of the greatest benefits of tech in hospitality is its ability to handle repetitive tasks, from taking orders to processing payments. But the goal shouldn’t be to eliminate human interaction—it should be to make space for more meaningful moments.

Instead of seeing tech as a replacement, think of it as a support system. Let automation take care of the back end so your team can be more present with guests.

If you’ve implemented QR code ordering at tables, make it part of the flow—not the full experience. Staff can swing by to confirm the order, offer a recommendation, or check how the food is. That small moment of engagement often means more than you think.

2

TECH ISN’T FOR EVERYONE

When everything is digitized—bookings, menus, even beer taps—it can feel impersonal fast. That’s why it’s important to keep humanness at the core of your service model.

Give customers options. Not everyone wants to use an app to order. Some guests want to chat at the bar or ask questions. Others may not be tech-savvy or might be looking for a social experience, not just a transaction.

Allow walk-ins and phone reservations alongside online booking. Make sure there’s always a visible team member ready to assist, even if most orders are done digitally.

Tech should be a choice, not a requirement. Let guests decide how they engage with your venue, and make both paths feel equally valued.

3

USE AI FOR INSIGHTS, NOT FINAL DECISIONS

AI is fantastic at spotting patterns—what’s selling well, what times are busiest, which staff are moving the most product. But numbers alone don’t tell the whole story.

Relying purely on data can lead to decisions that miss the human context.

If your analytics say pint sales are dipping, the cause might not be pricing—it could be that your most charismatic bartender is offshift or that a nearby venue just launched a competing happy hour.

Instead of replacing human input with AI, merge them. Involve your team when reviewing reports. Use their on-the-ground experience to interpret the numbers.

4 5

PERSONALISE THE EXPERIENCE WITH A HUMAN LENS

Technology makes personalisation easier—loyalty programmes, targeted promos, digital birthday vouchers. However, genuine hospitality doesn’t come from an algorithm—it comes from real people noticing, remembering and caring.

Use your POS or loyalty system to flag returning guests, then train your team to act on that info: “Welcome back, Dave—usual pint of Guinness?” That interaction is worth more than any discount. Use tech to empower staff with guest knowledge, not to replace personal engagement!

USE TECH TO BOOST COMPETITIVE SOCIALISING

Competitive socialising is booming—from darts and shuffleboard to axe-throwing, quiz nights and interactive games—and tech is at the heart of making these experiences smoother, more engaging, and scalable. But it’s not just about the games— it’s about how the experience brings people together.

The right technology can amplify the fun without replacing the human energy that makes these moments memorable. Digital scoring systems, smart darts, or app-based leaderboards are great—but they shine brightest when combined with a host or bartender who brings energy to the event. Automated score updates are useful, but a live reaction, some friendly banter, or even a bit of healthy trash talk from staff creates a social buzz that tech alone can’t match.

Also, integrating games into booking platforms or loyalty systems can keep customers engaged beyond a single night—think leaderboards that carry over visits, or digital badges for regular quiz winners.

SERVE SMARTER, NOT HARDER

AS THE HOSPITALITY INDUSTRY EMBRACES A NEW ERA OF INNOVATION, TECHNOLOGY AND AI ARE HELPING BARS STREAMLINE OPERATIONS, ELEVATE GUEST EXPERIENCES AND EMPOWER STAFF LIKE NEVER BEFORE – PROVING THAT THE FUTURE OF SERVICE IS BOTH HIGH-TECH AND DEEPLY HUMAN.

From mobile menus to predictive stock ordering and AIpowered staff training, bars and pubs are tapping into a smarter future – where technology streamlines the back end and liberates the front of house, and makes every guest feel like a regular. The bar of the future isn’t robotic – it’s more human than ever, thanks to the rise of intuitive tools that support hospitality teams rather than sideline them.

In this article, we speak to tech leaders at Acquaint, Brandee and Square, and one of the world’s most esteemed bar professionals, Kevin Rigault, Bar Director at Bar Les Ambassadeurs, Hôtel de Crillon, about what’s changing, what’s coming, and how venues of all sizes can benefit from the tech revolution – without losing the soul of service.

At its core, hospitality is about people—and smart technology is making it easier for bars to put guests first by simplifying everything else.

“The bar and nightlife industry has always thrived on experience and atmosphere, but, behind the scenes, technology is rapidly transforming operations,” says Samina Hussain-Letch, Executive Director at Square UK. “More recently, AI is reshaping how bars forecast demand, optimise staff scheduling, personalise customer interactions, and even craft dynamic menus based on what’s trending or what’s in stock. We’re seeing bars use data

The bar and nightlife industry has always thrived on experience and atmosphere, but behind the scenes, technology is rapidly transforming operations.

in ways that were unthinkable even a few years ago—turning intuition into intelligence.”

Jayden Patel, Founder and CEO of Acquaint, agrees that data and insight are the new currency of successful hospitality.

“Meaningful insights into how a bar is performing on different metrics, and how guests are behaving and interacting with their environment are becoming more crucial in ensuring the best possible guest experience,” he says.

For Kevin Rigault, technology offers something else too – emotional depth. “When we launched our ‘A Sense of Taste’ cocktail menu in 2023, we were already exploring how technology could help us connect with our guests on a deeper emotional level,” he explains. “We created abstract visual

artworks which represented the flavour of each drink—almost like a portrait of taste. It wasn’t about gimmick or tech for the sake of it, but about using visuals as a new way to engage people’s imagination and senses. That, to me, is where technology becomes meaningful in our world.”

Across the board, bars are adopting new tools that help reduce friction and improve both efficiency and morale.

“With Square, many venues are adopting integrated POS systems that sync in real time across registers, kitchen displays and handheld devices—allowing staff to serve guests faster, wherever they are,” says Samina.

Their newly launched Square Handheld is a game-changer. “This pocket-friendly device is the most powerful, portable point-

TECHNOLOGY

of-sale yet,” she notes. “It enables the front of house team to provide more attentive service and turn tables more efficiently during peak hours, leading to improved customer satisfaction and increased revenue for UK businesses.”

Meanwhile, Acquaint is building bar-specific operational tools. “I genuinely believe that bars deserve world-class tools to document their work, track progress on projects and communicate with their teams – just like any other industry,” says Jayden. “These tools have to be purpose-driven and built for people who do the majority of their work on their feet and on the move.”

Kevin and the team at Bar Les Ambassadeurs take a more minimalist, but strategic, approach to in-house tech. “We don’t rely on it heavily,” he says. “We have access to a few tools that help us be more efficient day-to-day, especially for internal tasks or creative brainstorming. It’s not central to what we do, but, when used right, it frees up time so we can focus more on the guest experience.”

Staff education has long been one of hospitality’s pain points. Now, it’s being revolutionised by mobile-first, AI-informed learning tools.

“One of the most exciting shifts is staff training becoming mobile and instant,” says James Bates, Co-founder of Brandee. “Instead of gathering everyone before shift for a 30-minute session, training apps are delivering quick quizzes and brand knowledge straight to phones.”

This format fits hospitality’s hectic pace and boosts knowledge retention. “It’s instant, rewarding, and feels like something made for them,” James adds. “Better training means better service.

Guests trust staff more and are willing to try new things, which boosts sales. It also makes staff feel valued… they’re more engaged, less likely to leave, and prouder of where they work.”

Artificial intelligence is making venues more efficient, helping bartenders forecast demand, plan shifts and brainstorm drink concepts.

“Bars are using AI to predict what stock they’ll need and to plan staffing more effectively, so they’re never caught short on a busy Friday night,” says James. “It’s these little efficiencies that free bartenders to do what they’re best at: creating memorable guest experiences.”

Jayden adds, “Tech should provide meaningful insights to make improvements and free up time currently taken up by manual admin tasks. By doing this, staff can spend more time with customers in more impactful ways, based on data provided to them.”

Kevin sees AI evolving as a creative tool, but not as a replacement. “I imagine bartenders will start using AI more and more as a creative tool, whether to help develop drinks, explore flavour pairings, or stay ahead of trends,” he says. “That can be exciting, as long as we don’t lose ourselves in it. Our job isn’t just to make good drinks, it’s to host, to welcome, to listen. That part can’t be replaced, and we shouldn’t let it fade.”

Technology doesn’t just belong to luxury hotel bars or chains with sprawling budgets – many platforms are being built with independents in mind.

“Being small doesn’t mean you can’t be bold and efficient,” says Jayden. “CapCut Pro helps make content quickly, Buffer allows you to schedule posts in the middle of service, and

TECHNOLOGY

Sugarvine Tables is the best value booking system for small teams.”

Samina notes, “The best systems are those that improve the daily flow, for guests and staff alike. Whether it’s sales insights or automated inventory management, we build tech that integrates seamlessly with existing workflows.”

“Hospitality is all about connection – and we believe technology should enhance, not replace, the human experience,” says Samina. “Our goal is to empower hospitality workers to spend more time being present with guests.”

Kevin offers his thoughts on the balance between advanced tech and human interaction in bars. “Yes, clearly there’s a risk,” he says. “But only if we forget what hospitality is really about. A bar isn’t just about drinks, it’s about connection, presence, being seen and understood. You can’t replicate the intuition of a bartender picking up on someone’s mood, or the comfort of a spontaneous conversation. The guest should always feel that a human chose to make their experience better –not a system.”

What does the bar of the future look like? Fully integrated, deeply personalised, but still soulful and people-centred.

“Expect to see more data-driven decision making – menus that evolve in real time, AI-optimised staff schedules, and inventory that auto-replenishes before it runs out,” says Samina. “But the magic will still come from the people.

“We also see a future where bars operate more sustainably and inclusively, using tech to reduce waste, better understand customer needs, and build stronger local connections. Square will be right there, helping venues navigate this evolution with tools built for the next generation of hospitality,” she adds.

Jayden imagines a post-paper world. “I believe we’ll see a future without paper and without WhatsApp,” he states. “Paper is disconnected and requires a lot of manual decipherments to give us any data-led insights. WhatsApp, well no one likes receiving messages from nine different work chats that they can’t ignore on their days off, it’s unsustainable.

“Aquaint release new features and improvements every 2 weeks, which is all customer-led. We’ll continue to move with our customers to ensure that we continuously build the most userfriendly solutions to all of the problems we address,” he finishes.

James sees empowerment as the endgame. “Staff will feel more empowered because they’ll have knowledge at their fingertips whenever they need it,” he shares. “The bars that thrive will be the ones that use tech to make life easier for their teams – not replace them.”

Kevin offers the final word, saying “My only hope is that we don’t get so focused on creation that we forget why we’re here in the first place.”

The future of hospitality isn’t about replacing people, it’s about empowering them. As technology and AI become more intuitive, accessible and purpose-built for the unique rhythm of bar life, they’re quietly transforming the industry from behind the scenes. From smarter training and streamlined operations to deeper guest engagement and creative inspiration, the tools now available allow venues of all sizes to serve not just faster, but better. The bars that will lead this new era won’t be the most high-tech – they’ll be the ones that use tech to make their service more human, more thoughtful and more memorable. Because at the heart of hospitality, connection still comes first.

LEVEL UP YOUR VENUE

BLENDING CUTTING-EDGE TECH WITH IMMERSIVE PLAY, THE SOCIAL GAMING GROUP IS REDEFINING HOW VENUES DRIVE REVENUE AND GUEST ENGAGEMENT – ONE INTERACTIVE EXPERIENCE AT A TIME. SHAKO FARHAD, TECH LEAD, TELLS US MORE.

FOR THOSE UNFAMILIAR, CAN YOU GIVE US A QUICK OVERVIEW OF THE SOCIAL GAMING GROUP AND WHAT YOU DO?

The Social Gaming Group delivers authentic experiential concepts elevated by the latest technology. This provides additional revenue streams and ensures a world-class guest experience for our hospitality partners. Our products encourage customers to stay, play and spend more…And leave with a smile on their face. With more than a decade of experience working our B2B partnerships, as well as operating our own venues across the world, we are the competitive socialising specialists.

HOW DO YOUR SOLUTIONS IMPACT VENUE REVENUE – EITHER DIRECTLY THROUGH GAMEPLAY OR INDIRECTLY VIA CUSTOMER RETENTION AND ENGAGEMENT?

Our tech is the main commercial driving force at our venues and a key revenue stream for our B2B Partners. We have strived to make the tech unique and accessible, so that socialising can

happen organically between different demographics. People come back for that inclusive and memorable experience time and again. On average, games are priced at £10 per person for a one-hour session. Typical group size is between 4-6 guests per booking, with up to a maximum of 12 players. In addition to the game play revenue, our partners experience strong F&B spend across both the SHUFL Tech & FLYBY Darts concepts.

WHAT ROLE DOES TECHNOLOGY PLAY IN THE DESIGN AND DEPLOYMENT OF YOUR SOCIAL GAMING EXPERIENCES?

The technology serves as the social icebreaker, the conversation piece. We want to make it easy for people to socialise and have fun, using our tech as a focal point is great for encouraging authentic interaction and group bonding. For our corporate customers, our new Quiz game is a strong tool for onboarding new hires and strengthening existing team bonds. The Quiz questions can be tailored in a bespoke manner to each group, this customisation elevates the experience to another level.

TECHNOLOGY

HOW DO YOU ENSURE THAT YOUR TECHNOLOGY IS EASY FOR BOTH VENUE STAFF AND GUESTS TO USE?

We are constantly improving our tech solutions, never standing still. The user interface has gone through many iterations over the years where we have taken partner and player feedback into consideration. Having regular conversations with our B2B partners is key to understanding the market and being able to evolve with the latest consumer demands. The tech team is always open-minded and we are going through another round of such iterations this autumn, working with an external user interface designer. Having mapped out our entire customer facing user interfaces already, the next step is to rework them to be even easier and more intuitive to use.

HOW DO YOU BALANCE THE NEED FOR CUTTING-EDGE TECH WITH THE PRACTICAL REALITIES OF HOSPITALITY ENVIRONMENTS?

I believe that the hospitality business needs more tech to streamline and help the staff on the ground. Simplifying processes to be more efficient, enabling venue staff to focus on providing guests with the best hospitality experience possible. Our initial concern upon launching our concepts, was applying our cutting-edge tech to an environment where alcohol is prevalent. However, this hasn’t been an issue, with our tech proving robust enough to function well in even the busiest hospitality environments.

WHAT TRENDS ARE YOU SEEING IN THE INTERSECTION OF HOSPITALITY AND INTERACTIVE SOCIAL GAMING TECHNOLOGY?

Consumers drinking less and are looking for places to socialise in that have an experiential point of difference. As mentioned, we’ve recently seen increased interest in not only our Quiz game but wider Quiz events. This is where all of our gaming units in a B2B partner venue link up together, allowing a larger groups to participate in the same quiz, often this results in guests

who haven’t met before socialising together. We are seeing ever greater demand for experiences like this, where our tech facilitates larger events, which engage a whole venue or whole sections of a venue at once.

WHERE DO YOU SEE THE FUTURE OF SOCIAL GAMING WITHIN THE HOSPITALITY INDUSTRY HEADED IN THE NEXT 3–5 YEARS, AS WELL AS THE ROLE OF TECH IN THIS SPACE?

A.I in its current form and the way people engage with it can seem limiting. But A.I used as a tool directly in the hospitality industry to help with staffing, inventory management and other areas will become a game changer. In terms of social gaming, we aim to implement A.I to deliver new and innovative games. For example, a game where the player stands on one leg to throw a dart or having to hit a specific target but with your left hand, these are features AI and machine learning vision models make possible. Instead of the game user interface giving stock responses to certain actions by the player, A.I could give bespoke and fun feedback that’s specific to the group. Our goal is always for our systems to be able to run fully offline as we take customer privacy extremely seriously. This means that all our future A.I models will be running locally on each gaming machine. This is a must as we want real time, fast responses from our A.I solutions.

In the coming years we will be releasing our player profile app which makes it easier for players to keep track of their progress and data. They can also book game machines, organize their own quiz events and run their own tournaments. Our goal is to completely overhaul the booking system to make it more like a multiplayer game so that it is easy to invite others and finalise a booking. Gamification of the hospitality business will be a long-term goal. We are using the tech that we make in our own venues so we will be leading the charge with innovations into the future. I am very optimistic about what is yet to come. We are just getting started!

thesocialgaminggroup.com

A MASTERCLASS IN CLEANER COCKTAILS

ELA HEDGES, BUSINESS DEVELOPMENT MANAGER GB & IE AT MIELE PROFESSIONAL, EXPLORES HOW GLASS HYGIENE IS SHAPING THE MODERN BAR EXPERIENCE.

What’s the difference between a good cocktail and a great one? For most guests, it’s the taste. For bartenders behind the bar, it’s the glass. Not the shape. Not the brand. The cleanliness.

In an industry where every detail counts - from slow-melting ice to clarified juices and hand-picked garnishes - glass hygiene doesn’t always get the attention it deserves. Yet one fingerprint, one stale aroma, one streak of detergent residue is all it takes to ruin an otherwise flawless drink. That’s why a growing number of bar managers are treating glass hygiene as part of the drink, not just a means to serve it. And it’s reshaping what the modern back-bar looks like.

HYGIENE IS THE NEW HEADLINER

Glassware care was once a back-of-house chore. Since the pandemic, it’s moved front of house and guests are paying attention. People are no longer just paying for a drink; they’re paying for an experience. That means spotless, scent-free glasses served confidently every time.

This shift has led many operators to retire outdated practices like handwashing and polishing in favour of purpose-built

dishwashing systems that meet today’s expectations for hygiene, speed and consistency, especially in high-volume venues where pressure and presentation both matter.

FROM POLISH TO PRECISION

If your team is still hand-polishing glasses after every wash, it may be time to reconsider. It’s a time-consuming process, it increases the risk of breakages, and it can introduce hygiene inconsistencies - especially during busy service, when polishing every ‘Nick & Nora’ to perfection just isn’t realistic.

Modern glasswashing systems ease that pressure. With cycle times as short as five minutes and high-temperature rinses that dry and sanitise glassware in one pass, teams can rely on repeatable results without slowing down service. No polishing. No fogging. Just clean, service-ready glasses straight from the machine.

HYGIENE YOU CAN RELY ON

Even when it looks clean, glassware can carry residue or bacteria that interfere with flavour — or worse, compromise safety. That’s why many commercial dishwashing systems are now designed to meet rigorous hygiene standards, including those commonly used in food production and healthcare.

For instance, Miele’s freshwater dishwashers change the water after each cycle, meaning a clean supply is used for each wash and rinse cycle ensuring higher levels of hygiene and cleaning performance. Some models also have specialists spray arms that reach deep into delicate stems, these machines ensure that each glass comes out not just visibly clean but microbiologically safe. That level of confidence is hard to achieve with manual routines, especially in fast-paced environments.

FLAVOUR STARTS WITH NOTHING

With cocktails becoming more refined - think clarified citrus, low-ABV serves, or zero-alcohol menus - clean glassware matters more than ever. There’s nowhere for off-notes to hide. Residual detergent, stale rinse water, or a hint of last night’s Prosecco can completely flatten a flavour profile.

Today’s advanced dishwashers help bars eliminate these issues by using low-dose, precision-controlled detergents, intelligent water filtration, and drying systems that leave no scent, taste or residue behind. For bartenders working hard to perfect every pour, that kind of reliability is essential.

CLEANER GLASSWARE, FASTER SERVICE

Bars don’t just need clean glassware - they need it fast. There’s

no room for shortages when the bar is five-deep and the coupes are running low. And no one wants to see staff frantically drying glasses while drinks stack up. Systems with advanced drying technology can even handle tricky shapes like balloon G&Ts or deep liquor glasses, producing dry, streak-free results that go straight into service. And because professional machines are designed for ease of use, performance stays consistent no matter who’s on shift.

BUILT TO KEEP PACE

Back-bar equipment takes a beating. With dozens of cycles running every day, reliability matters; not just for peace of mind, but for the bottom line. Commercial machines, like Miele Professional’s MasterLine series, are engineered for long-term use, built to handle tens of thousands of cycles with minimal servicing. Additionally, digital support tools such as Miele MOVE Connect, can now track performance, flag maintenance issues early, and help bars plan around busy periods. It’s one less operational headache in a business that already has plenty.

SUSTAINABLE BY DESIGN

Bars are under pressure to cut energy costs - and show they’re serious about sustainability. The right equipment can help on both fronts. Modern dishwashers use significantly less water, energy and chemicals per cycle than traditional setups, offering cleaner results with lower running costs. Sustainability isn’t just about ticking ESG boxes. It’s about running smarter while giving teams the tools to deliver a premium service with less waste and downtime.

RETHINKING GLASS CARE AS PART OF YOUR MENU

Bartenders put in hours fine-tuning every element of a servethe spirits, the garnish, the technique. But if a guest tastes last night’s vermouth on the rim or spots an on old lipstick print, the whole moment is lost. That’s why more bar managers are beginning to think of glass hygiene as an extension of the drink itself. It’s not just about cleaning - it’s about flavour integrity, guest perception and operational flow.

Whether you’re serving 30 cocktails a night or 300, your glass care routine should match the standard of everything else you do behind the bar.

Cleaner cocktails don’t start with what goes in the glass. They start with the glass itself. To find out more about modern glass care solutions, visit www.miele.co.uk/p/

PLANNING MAKES PERFECT

FROM SMART SIZING TO SLEEK DESIGN, PENTLAND WHOLESALE REVEALS FIVE EXPERT TIPS TO HELP YOU MAXIMISE BAR EFFICIENCY, SAVE MONEY AND ELEVATE THE CUSTOMER EXPERIENCE.

In a world where “bigger is better” often dominates – be it phones, cars, or portion sizes –refrigeration and catering equipment defy the trend. Here, efficiency, energy savings and cost-effectiveness take centre stage. When it comes to designing or upgrading your bar, these priorities should guide your choices. Here are five key tips to keep in mind when specifying your setup.

BIGGER ISN’T ALWAYS BETTER

Do you truly need three triple-door bottle coolers, a 100kg ice storage bin and a high-capacity glass washer sitting idle in a 300-cover restaurant? It’s important to balance your ‘worstcase scenario’ planning with realistic equipment needs. Oversized equipment not only drives up shipping and installation costs but also means greater disruption when a unit fails – you risk losing all your capacity at once. Instead, consider specifying multiple smaller units that fit within the same footprint. This allows for more flexible operation and better energy control when full capacity isn’t required.

SERVICE SAVES SPENDING

No one likes paying for something they think they “don’t need” – whether it’s a car service that gets pushed back a few months or phone insurance that seemed unnecessary until it wasn’t. But as many of us have learned the hard way, planning ahead and budgeting for service and maintenance can save you a lot in the long run.

Refrigeration and catering equipment is no exception. Fridges, bottle coolers, and ice machines can last for decades (trust us – we’ve seen it firsthand!), but only when they’re properly maintained and cared for.

7 SECONDS

That’s all you have to make a positive first impression – and sometimes, it’s the little things that speak the loudest. A bottle cooler covered in scuffs, with cracked glass and a flickering light, can say more about your establishment than you might expect. Don’t underestimate the impact of worn-out equipment. Treat your bar like a shop window: when your fixtures are clean, modern and visually appealing, they not only complement the space, but also, enhance the overall customer experience. Replace outdated units when needed – it’s often the finishing touch that leaves a lasting impression.

IT’S A BAR, NOT SLALOM

Not all bars are created equal – some are narrow, circular, wide, or angled. Whatever the layout, your equipment needs to work as hard as you do. Hinged door bottle coolers can seriously slow down busy nightclub staff trying to serve thousands of customers. For speed and efficiency, go with sliding door coolers – or better yet, beer dumps for high-volume sellers.

NO QUESTION, IS A DUMB QUESTION

Across the UK, thousands of refrigeration and catering equipment engineers and suppliers are just a phone call or email away. At Pentland, we take pride in offering honest, expert advice tailored to your needs – not just our bottom line. With over 30 years of industry experience, we’re here to help you make confident, informed decisions.

pentlandwholesale.co.uk

HOSPITALITY’S MUST-ATTEND EVENT

EXPLORE HUNDREDS OF PIONEERING DRINK BRANDS, ATTEND EXPERT-LED TALKS, AND DISCOVER THE TRENDS DRIVING THE FUTURE OF THE UK HOSPITALITY INDUSTRY AT THE NATIONAL RESTAURANT, PUB & BAR SHOW 2025.

The National Restaurant, Pub & Bar Show (formerly Casual Dining) will open its doors at Excel London on 24-25 September - connecting thousands of restaurant, pub and bar operators with the best innovation in food, drink, equipment, tech and more. Visitors can get a first look at alcohol brands alongside inventive no-and-low drinks that are redefining bar menus across the UK.

Event Manager Stephen Herring says, “We understand how important it is for pubs and bars to stay ahead of evolving customer tastes by introducing fresh products and bold new ideas. That’s why the show features three dedicated alcohol zones and hundreds of forward-thinking brands across foodservice, tech, and equipment. It’s everything you need to elevate and streamline your bar business.”

From cocktails in cans to premium spirits and no and low –major brands to meet includes Diageo (first time exhibitors), Carlsberg Brivic, St Austell Brewery, Lockdown Liquor, Dutch Cocktail Club, Mixton Cocktails, Moth Drinks, Hensol Castle Distillery, BrewDog, Budweiser Budvar, Venus Wines and more.

THE ARTISAN SPIRITS LOUNGE

This dedicated space at The National Restaurant, Pub & Bar Show is a celebration of the very best in artisan spirits, as well as the rising stars of the no-and low movement. Exhibitors confirmed here include Oak & Still, Sunnyside Drinks, O’Donnell’s Moonshine, Piston Gin, Edmunds Cocktails, Freddies Iced Tea, Blu Rum Entertainment, and Cocktails at Home.

THE TAPHOUSE

The Taphouse is a dedicated area celebrating the best beers and ales currently making waves in the market. Discover bold brews and fresh flavours from a standout lineup of innovative breweries, including St Ives Brewery, Sangrado, Drink Collider, Renegade Brewery, Double-Barrelled, Dundalk Bay Brewery, and Freedom Brewery.

THE VINEYARD

The Vineyard is where to find quality vineyards and wine brands. Visitors can explore local wines from across the UK, organic wines, premium canned wines and international varieties. Discover ranges from When in Rome, MDCV UK, The Uncommon and Lafite.

Aside from great products, operators looking to gain insights on the latest trends can enjoy exclusive Keynotes and lively panel debates across three Keynote theatres – including the Pub & Bar

Theatre. A few speakers to be announced include Amber Wood, Managing Director of New World Trading Company (NWTC); Simon Potts, CEO of The Alchemist; and Martin Wolstencroft, CEO of Arc Inspirations. The full speaker line-up will be announced soon.

REGISTER FOR A FREE TRADE TICKET TODAY

The National Restaurant, Pub & Bar Show will take place on 24-25 September 2025 at Excel London and will co-locate with lunch! - the national food-togo, retail and coffee shop event. For more information and to register, please visit nrpbs.co.uk (and quote priority code: VRPB10).

THE HARI BAR & TERRACE

THE HARI BAR & TERRACE BLENDS REFINED ELEGANCE WITH PLAYFUL CHARM. IN THIS EXCLUSIVE INTERVIEW, EMILIO PREIATA, FOOD & BEVERAGE MANAGER, SHARES HOW THOUGHTFUL SERVICE, SUSTAINABLE PRACTICES, AND A LOVE OF MARTINIS HAVE MADE IT A STANDOUT DESTINATION FOR LOCALS AND HOTEL GUESTS ALIKE.

Nestled in the leafy elegance of Belgravia, The Hari Bar & Terrace offers a refined yet playful escape for both locals and travellers. As the beating heart of The Hari Hotel, the venue is a sanctuary of effortless luxury and thoughtful hospitality – a space where martinis, storytelling and signature style come together under one beautifully curated roof.

“The Hari Bar & Terrace is very much the heart of our hotel –it’s where people come to unwind, connect, and enjoy a drink or two in a space that feels both luxurious and effortlessly relaxed,” says Emilio. “Tucked away in the leafy streets of Belgravia, it offers a little sanctuary from the bustle of London. The idea was always to create a space that felt intimate and stylish, but also a little playful – like your most glamorous friend’s living room. Inside, you will see a library filled with books – some signed and some first editions – as well as revolving artwork exhibitions.”

The food and drink menus at The Hari Bar & Terrace are

curated to offer guests more than just sustenance – they’re designed to evoke comfort, familiarity and indulgence in equal measure.

“Our food and drink menus are a love letter to indulgence and comfort,” Emilio explains. “We’ve recently launched our new food menu, which focuses on small plates, but big flavours. Think seasonal ingredients and quality over fuss – the kind of things you crave when you want to treat yourself but still feel at ease.”

The venue’s cocktail programme holds its own alongside the exceptional food, acting as an enhancement to the overall guest experience. “The cocktail list is crafted to complement the dishes, rather than compete with them,” states Emilio. “Whether it’s a light, citrus-forward spritz to open your appetite or something richer to pair with our truffle fries (a guest favourite, by the way), everything is designed to feel thoughtful but never overcomplicated.”

While The Hari Bar & Terrace showcases a wide range of

We take our cocktails seriously, but never ourselves.

cocktails, its martini serves hold a special place on the menu.

“We take our cocktails seriously, but never ourselves,” Emilio shares. “The list is creative, curious and always evolving. We’ve got a bit of a soft spot for martinis, as they are our owner, Dr. Aron Harilela’s, favourite drink. We like to let the guest take centre stage, so our martinis are fully customisable.”

The Hari’s commitment to inclusivity shines through in its non-alcoholic offering as well. “We’ve put a lot of care into our non-alcoholic serves – these aren’t just afterthoughts, they’re every bit as complex and beautiful as their boozy counterparts. Whether guests are drinking or not, we want everyone to feel part of the experience,” Emilio tells us.

Asking Emilio what sets The Hari Bar & Terrace apart from other wet-led venues, the answer is immediate and clear.

“Perhaps most importantly, it’s our team,” he expresses. “Their warmth, passion, and attention to detail are what really stay with people. You’re not just served here – you’re remembered.”

Sustainability at The Hari is more than just a box to tick – it’s a philosophy woven into every detail of service, sourcing and presentation.

“Sustainability isn’t a trend for us – it’s part of our culture,” Emilio explains. “At the bar, we’re conscious of waste, thoughtful about sourcing, and always exploring ways to be better. That might mean using repurposed ingredients in syrups and garnishes, partnering with ethical suppliers, or simply choosing glassware and materials that are made to last. We believe luxury and responsibility can absolutely go hand in hand – and they should.”

When it comes to inspiring other wet-led venues to elevate their offerings, Emilio’s advice is all about starting from within.

“Start with how you want people to feel – then build everything around that,” Emilio advises. “It’s easy to chase trends

or focus purely on presentation, but the true magic happens when service, storytelling and sincerity come together. Also, empower your team. When your bartenders feel proud and inspired, it shows in every pour and every smile.”

“There’s something special about a hotel bar – it’s a meeting place of stories, cultures, and moments in motion,” he continues.

“At The Hari, we aim to blend five-star polish with the warmth of a private residence. It’s that home-from-home feel, where luxury doesn’t mean stiff or impersonal – it means comfort, care and confidence.”

Independent cocktail bars can learn from this ethos, too, in Emilio’s words, by “creating characterful spaces, investing in thoughtful service, and focusing on the guest’s journey rather than just the drinks list.”

Exciting plans lie ahead for The Hari Bar & Terrace, both in the near future and the years to come.

“In the short-term, we’re continuing to evolve our cocktail offering. We’re looking to launch a new list, inspired by our love for art, that really reflects our playful but elegant spirit,” Emilio shares.

“Long-term, it’s about deepening our connection with our community – locally and globally – and continuing to be a destination that surprises and delights. Sustainability will remain at the heart of what we do, and we’ll always be looking for ways to innovate without losing that essential Hari soul,” he finishes.

With its thoughtful hospitality, elegant yet playful atmosphere, and a cocktail programme as refined as it is creative, The Hari Bar & Terrace sets the standard for what a modern hotel bar can be. Guided by passion, sustainability, and an unwavering focus on the guest experience, it continues to be a destination where luxury feels personal and every visit feels like coming home.

thehari.com/london/the-hari-bar-and-garden-terrace

HOSPITALITY AROUND THE WORLD

JUL’S IBIZA

AT JUL’S IBIZA, HEAD BARTENDER, MATTIA NUTI, REVEALS HOW THE RESTAURANT REDEFINES LUXURY THROUGH SOULFUL HOSPITALITY, FARM-TO-TABLE INTEGRITY, AND AN ATMOSPHERE THAT BALANCES EFFORTLESS ELEGANCE WITH IBIZA’S UNMISTAKABLE FREE SPIRIT.

HOW WOULD YOU DESCRIBE THE PHILOSOPHY BEHIND THE GUEST EXPERIENCE AT JUL’S IBIZA?

The philosophy at JUL’s Ibiza’s is rooted in humility, not just feeding the stomach but filling the heart and soul to provide a truly unique experience. From the indoor-outdoor open floor plan that blends Mediterranean elegance with bohemian charm, to the serene organic garden that hugs the space, every element of the experience is thoughtfully crafted to go beyond dining to create a meaningful and memorable journey that resonates on a deeper, more emotional level.

WHAT DETAILS OR TOUCHES DO YOU BELIEVE SET JUL’S APART FROM OTHER FINE-DINING EXPERIENCES IN IBIZA?

What sets JUL’s apart from other fine-dining experiences in Ibiza is our deep commitment to sustainability. Founded in 2020, our very own certified two-hectare farm powers our farm-to-table philosophy, with the farm supplying the kitchen with the freshest, locally grown produce. This direct link ensures every dish is bursting with vibrant, authentic flavour and integrity. Closing the

loop, kitchen waste is then returned to the farm as compost to enrich the soil and support the next cycle of growth, creating a full cycle of life and solidifying our commitment to sustainability.

HOW DOES THE TEAM BALANCE HIGH-END SERVICE WITH THE RELAXED, FREE-SPIRITED VIBE IBIZA IS KNOWN FOR?

We firmly believe that exceptional service should never come at the expense of warmth and authenticity. At JUL’s, our team is carefully selected and trained to deliver world-class hospitality that combines professionalism with an approachable spirit. This blend reflects the vibrant and welcoming essence of Ibiza to create an atmosphere where every guest feels valued. Professionalism and personality go hand in hand—our goal is for every visitor to feel not only impeccably looked after but also completely at ease.

HOW IMPORTANT IS THE ROLE OF WINE IN THE OVERALL DINING EXPERIENCE AT JUL’S?

At JUL’s Ibiza, wine is considered an essential element of the dining experience, an art form that enhances every dish and

To us, luxury in hospitality is more about authenticity, intention and connection, rather than opulence.

deepens the sensory journey. This passion for wine drives the restaurant’s expert sommeliers to continually explore exceptional winemakers from around the world, thoughtfully curating JUL’s diverse and dynamic cellar. With an impressive selection spanning traditional, natural and biodynamic wines, each bottle is carefully chosen to complement and elevate the flavours of the menu, ensuring guests enjoy perfectly tailored pairings with every course.

DO YOU APPROACH PAIRINGS DIFFERENTLY FOR GUESTS WHO ARE LESS FAMILIAR WITH WINE; HOW DO YOU MAKE THE EXPERIENCE APPROACHABLE?

Wine should be enjoyable and accessible to everyone regardless of their level of familiarity. Our sommeliers take the time to understand each guest’s individual tastes, level of wine knowledge, guiding them through the wine list in a friendly manner. Whether someone is a seasoned wine enthusiast or just beginning their wine journey, we aim to create a relaxed, personalised experience that encourages curiosity and discovery without any pressure.

HOW DO YOU CURATE YOUR WINE LIST; ARE THERE ANY PARTICULAR REGIONS OR PRODUCERS YOU’RE ESPECIALLY EXCITED ABOUT?

Our extensive cellar features a curated selection from renowned, traditionally regulated wine regions, iconic global wine brands, and emerging regions that embrace creative freedom and modern techniques in winemaking. We have a deep appreciation for expertly crafted wine that truly expresses the character of their terroir and finesse. In aid of our research, we’ve recently visited

regions such as the Loire Valley, the South of Burgundy and the Iberian Peninsula. We approach our wine curation with an honest approach, always searching for fresh takes and vibrant flavours.

WHAT DOES “LUXURY” MEAN TO YOU IN THE CONTEXT OF HOSPITALITY TODAY?

To us, luxury in hospitality is more about authenticity, intention and connection, rather than opulence. Our mission is to carefully craft meaningful and intricately detailed experiences that resonate with each individual, ensuring they feel both genuinely personal and effortlessly seamless from start to finish. At the heart of our ethos is a genuine commitment to making our guests feel truly seen and cared for, through offering warm and attentive service that goes beyond expectations. Combining this heartfelt hospitality with the finest of products and the beauty of the setting creates an experience that is both memorable and meaningful. It is more about genuine presence rather than pretence.

HOW DO YOU SEE JUL’S IBIZA CONTINUING TO EVOLVE IN THE NEXT FEW YEARS?

As we look to the future, we are excited to explore the possibility of expanding the JUL’s experience to new destinations including London which we plan to open by the end of the year. This expansion represents an important step in bringing our exceptional offerings to a wider audience while staying true to our core values. With a controlled expansion and a thoughtful growth strategy, we will ensure that we maintain the highest standards of quality and luxury that we are known for. We strive to keep JUL’s special and unique without compromising the excellence that sets us apart, no matter where we are. julsrestaurant.com

DIRECTORY

HOSPITALITY ORGANISATIONS

Licensed Trade Charity www.licensedtradecharity.org.uk @ltcharity licensedtradecharity licensed-trade-charity

The Drinks Trust www.drinkstrust.org.uk @drinks_trust drinkstrust drinks-trust

The Spirit Lab www.spiritlablondon.com @spiritlab.academy spiritlablondon

BUSINESS

Beluga Vodka www.vodka-beluga.com @vodkabeluga belugavodka noblewoodgroup

Gordon & MacPhail www.gordonandmacphail.com @gordonandmacphail gordonandmacphail gordon-macphail

DeKuyper www.dekuyper.com @de_kuyper_cocktails dekuypercocktailsuk

Cult Furniture www.cultfurniture.com @cultfurniture cultfurniture

HEINEKEN www.heineken.co.uk @heinekenukcompany heinekenuknews heineken

McCain Foodservice Solutions www.mccainfoodservice.co.uk @mccainfoodserviceuk @McCainFoods_B2B mccain-foodservice-gb

Pernod Ricard UK www.pernod-ricard.com/en @pernodricard pernod-ricard

Midland Snacks www.midlandsnacks.co.uk tayto-group-limited

PPL PRS www.pplprs.co.uk @ppl_prs PPLPRS pplprs

UKHospitality www.ukhospitality.org.uk

@ukhospitality UKHospitality ukhospitality

Frobishers www.frobishers.com @frobishersjuices Frobishersjuices

Lanchester Wines

www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines

Nelson www.nelsonwashonline.co.uk

Zonal www.zonal.co.uk ZonalRetailDataSystems zonaluk Koldbox www.koldbox.com @pentlandwholesale pentlandwholesale pentland-wholesale-ltd

Paragon Brands www.paragonbrands.co.uk @paragonbrands paragonbrands @paragonbrands

Any colour you like Literally

ColourWash allows full customisation of our Advantage Range dishwashers’ and glasswashers’ exterior panels, sprayed to any RAL or Pantone colour designation. And that’s not all. You can also choose between a matt or gloss finish to give you as much or little sheen as you desire.