Bar Magazine December 2023

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December 2023


We are proud to announce the brands supporting the Bar Magazine Awards 2024. A special thank you to all of the names showing their shared passion in helping us highlight the amazing achievements of the hospitality industry. If you want to show your appreciation to this magnificent sector and are interested in being associated with the awards, please email

December 2023


s 2023 comes to an end, we close the chapter on what has been an incredible year for hospitality venues and all individuals within the industry. While a new year, with new goals and opportunities, is on the horizon, it is important to reflect on the past 12 months, recognising your business’ victories and breakthroughs – no matter how big or small. Before stepping into the New Year, consider all the 2023 teachings you can take into January and how you can continue to set the bar high. This month, we invite you, our readers, to join us in remembering 2023, and all the wonderful opportunities it brought the hospitality industry. Our 2023: A Year in Review feature will shine a light on the year’s highpoints and trends, as well as celebrating key moments for Bar Magazine! We end the year on a high note with an explosive, fun-filled Entertainment feature, which reveals the growing consumer demand of experiences within bars, giving your venue valuable advice on how to keep up with this tendency and how this can elevate your business. Among our special focuses, we bring you spectacular, regular features including Venue of the Month, Hospitality Around the World, New Creations and our newest addition, Hospitality Heroes, in which we sit down with Clare Smyth MBE, esteemed Michelin-star chef. Drawing closer to the Bar Magazine Awards, we keep you up-to-date with everything you need to know about the special night for hospitality! Enjoy!

December 2023


Cover: Four Roses Bourbon Facebook: fourrosesbourbon Instagram: @fourrosesbourbon





Eleasha Pritchard

Natalie Murray Tel 01795 509103

James Taylor Grant Waters


Tom Woollin

PUBLICATION MANAGER Manjeet Griffiths Tel 01795 509109

ACCOUNT MANAGER Jazmine Davis Tel 01795 509109

Gwen Lee Tel 01795 509103


SALES DIRECTOR CHIEF EXECUTIVE John Denning @barmagazineuk Bar Magazine UK

© 2023 TGM Publishing Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to TGM Publishing Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.


Contents 12

HOSPITALITY HEROES We sit down with the honourable Michelin-star chef, Clare Smyth MBE, who tells us a little more about her career in the industry!


BAR MAGAZINE AWARDS 2024 With just one month to go until the BMAs, we bring you the latest updates on the special night including a new venue announcement and exciting sponsorship news.


ENTERTAINMENT We delve into the increasing role of entertainment within hospitality venues, revealing how your bar can offer the wow-factor to guests.

38 VENUE OF THE MONTH Laki Kane, London

44 NEW CREATIONS In line with our entertainment feature, Nick Robinson from Incognito Bars shares an awe- inspiring serve – The Butterfly Effect.

46 SOCIAL MEDIA LOOKBOOK We serve theatre with some awe -inspiring serves!


2023: A YEAR IN REVIEW We take a look back on the past year in hospitality, reminiscing on the industry’s highlights and the trends we predict to reappear in 2024.




Choose Schweppes This Christmas


ith consumer spending still under pressure, it’s important that operators deliver an experience that cannot be replicated at home and that consumers want to spend money on,” says Pat Humphries, Associate Director OnPremise at Coca-Cola Europacific Partners GB (CCEP). Earlier this year, Schweppes helped 20 independent pubs and bars to create social experiences in their outlets to celebrate the new Schweppes ‘Born Social’ campaign and drive footfall into outlets. The ‘Born Social’ campaign is back this Christmas, as well as new winter-themed Schweppes Tonic and

Schweppes Slimline Tonic Limited Edition bottles to keep the brand front of mind with consumers. Alongside this, the nation’s favourite mixer brand1 is inspiring operators to add something new to their menus with a new seasonal serve called the ‘Holiday Highball’ which includes 40ml Gin, 15ml Gingerbread Syrup, 20ml mandarin orange juice and topped with Schweppes Tonic. With 54% of consumers wanting to try something new when they’re at a pub or bar2, the serves can help venues excite consumers during the festive period. Operators can visit CCEP’s trade website, for a variety of Schweppes point of sale materials and digital assets. 1. CGA data, Total On Premise, MAT Vol to 30.06.23 (FT – 22.7m litres & Schweppes – 14.3m litres) and Nielsen data, Total GB, MAT Vol to 17.06.23 (FT – 27.0m Litres & Schweppes – 57.6m litres) 2. CGA Path to Purchase 2022

Eight Reserve by 818 Tequila to Arrive in the UK


he Ultra-Premium Añejo Reserve from Kendall Jenner’s awardwinning brand lands in the UK this November 818 Tequila, the multi-award-winning premium tequila brand owned by cultural icon and entrepreneur Kendall Jenner will be launching Eight Reserve, their ultra-premium Añejo Reserve, in the UK this November. Following the successful arrival of 818 Tequila in the UK this past March —selling out at Selfridges within minutes and causing a social media sensation – the arrival of Eight Reserve marks a brand expansion to both new and pre-existing consumers and

Nohrlund Now Available Through Wholesaler, HB Clark


ohrlund, the Danish premium pre-mixed and organic cocktail brand is now available via leading wholesale drinks supplier, HB Clark. Having developed its award-winning premium pre-mixed organic cocktails in 20 litre keg format, Nohrlund enables hospitality venues to offer high quality cocktails on draught. With average serving time for a Nohrlund draught cocktail only eight seconds, as opposed to a typical wait time of one to three minutes for a fromscratch cocktail, the keg format means


operators can offer a consistent standard and highly efficient service. Nohrlund believes in quality above all else and takes pride in being 100% organic, avoiding unnecessary additives and artificial flavours. The CGA data showed that 66% consumers would opt for one or two super premium/ high quality drinks instead of up to five lower quality drinks at the same total bill value. CGA also found that trend for drinking ‘less but better’ in On Premises remains, as, given the choice, consumers would opt for quality over quantity.

is set to be one of the smoothest premium tequilas on the market. Retailing at £275 for the 750ml bottle, Eight Reserve is an awardwinning blend of Añejo and Extra Añejo tequila aged up to eight years, creating a unique level of complexity, softness and depth. Eight Reserve will be available to purchase from Zapp, Harrods and Selfridges and in top bars and restaurants including Ixchel, Inca, Geode and BLondon. Eight Reserve will be available to order from the 10th November priced at £275. Other retailers include: Master of Malt, Whiskey World, Drink with Sasha and Whiskey Exchange.


KBE Drinks Introduces Kingfisher Zero to the Market

K St-Rémy Brandy Releases a New Expression


t-Rémy, the world’s number one French brandy, presents its latest addition to its Cask Finish Collection, ‘Finished in Calvados Casks’. This limited-edition new series will release only 12,850 individually numbered bottles, featuring Master Blender Cécile Roudaut’s signature. St-Rémy’s Cask Finish Collection – which first launched in 2018 – has been celebrating the brand’s Master Blender Cécile Roudaut’s expertise in maturing brandy in various types of casks. The collection is true to St-Rémy’s heritage in distilling, aging, and crafting elegant French grape brandies since 1886. This year’s launch follows the success of the previous limited editions amongst which the most recent were the Port Cask Finish, the Sauternes Cask Finish and the

Sherry Cask Finish. The newest release was created in collaboration with Château du Breuil, the worldrenowned Calvados producer based in Pays d’Auge, Normandy (France). Matured in barrels that have been previously used in the production of Calvados, the famous French cider spirit, StRémy ‘Finished in Calvados Casks’ is elegant and mellow, and shows notes of fresh and cooked orchard fruits, vanilla and almonds with a dark yellow colour and golden hues. The ‘Finished in Calvados Casks’ limitededition collection from St-Rémy will be distributed in Canada, Taiwan, Poland, France, and Mexico, and in duty-free stores in the UAE, Qatar, Singapore, Australia, and Thailand starting from October 2023.

Manilife Joins Forces With Brixton Brewery


n an exciting new collaboration, award-winning peanut butter brand ManiLife has partnered with Brixton Brewery to create a peanut butter flavoured stout. The limited edition brew called Nuts + Bolts, combines the distinctive rich flavours of ManiLife’s deep roast peanut butter with a smooth stout that’s bursting with intense malty flavour. Smooth on the palate, the stout offers up notes of morning coffee and milk chocolate,

with a rich peanutty finish – a drink and a snack in one delicious brew. Available from 6th November, this unique brew will be available to purchase in 330ml cans from Brixton Brewery’s online shop at a price of £2.75.

BE Drinks, the premium world beer, cider and spirits company, is delighted to announce the launch of an alcohol-free variant of Kingfisher, its biggest brand. Kingfisher Zero is available to outlets now in 330ml bottles with a wholesale RRP of £19.99 for a pack of 24 bottles. Kingfisher Zero embodies the quality and flavour of Kingfisher Premium, but without alcohol and, most importantly, without compromising on taste. With *85% of pubs now serving alcohol free beer and as many as **50% of adults having purchased from the no or low category in the past year, it’s clear a growing number of consumers are looking for highquality alcohol-free drinks, whether in pubs, bars or restaurants. But quality and authenticity are also important and Kingfisher Zero will be brewed from only natural ingredients to replicate the refreshing taste of Kingfisher Premium. If you are interested in stocking Kingfisher Zero, please contact To view the rest of the KBE Portfolio, visit * British Beer and Pub Association **ISWR Drinks Market Analysis



Greene King’s Rocking Rudolph Returns


Malibu’s New Anti-spiking Campaign


ronted by West End star Amber Davies and influencer Munya Chawawa, Malibu is working with anti-spiking charity Stamp Out Spiking to train 2,000 festival, bar, club, convenience staff and consumers to what to do in a spiking situation. Malibu, through Stamp Out Spiking, will be offering free online spiking awareness training to its customers and partners. The training only takes 25 minutes and has been designed for all those interested in the safety and wellbeing of people, who want to educate themselves on spiking. As well as its regular modules (including,

identifying the symptoms of spiking, the drugs commonly used to spike people and how long it takes them to take effect, the common motives behind spiking, different forms of spiking, who is commonly targeted and what to do in the event of coming across a victim), the charity has introduced a new training module explaining the new B.A.B.E.S protocol by Malibu. For further information on how to deal with a spiking situation, visit* for resources from our partners Drink Aware, Good Night Out, Stamp Out Spiking and Where You At.

Hoshizaki Launches New Counter Range


ollowing the success of Hoshizaki’s vertical Premier cabinets, the new range of counters has been designed to complement their cabinet counterpart, in addition to suiting any commercial kitchen. Perfect for the gastronorm perfectionist, the counters have undergone rigorous tests to ensure they can keep up with heavy-duty demand. With GN 1/1 compatibility, gastronorm pans can be inserted directly onto the shelf supports or on the shelves for maximum convenience. Along with the front-vent design, there are many ways to customise the Premier counters to tailor them to individual kitchens. Doors can be left or right hand hinged, various height legs and castors can


be added, and Hoshizaki also offers a range of worktop attachment accessories. Environmentally conscious operators will also appreciate the impressive Climate Class 5 and 4 ratings these units have achieved, enabling them to work efficiently in ambient temperatures of up to +40OC. For more information on the new Premier counter range or other refrigerators in Hoshizaki UK’s portfolio, please visit

reene King, the UK’s leading pub company and brewer, is excited to announce the return of the nation’s favourite Christmas ale, Rocking Rudolph, for the season with some of the funds going to Macmillan Cancer Support. Following on from last year, for each pint sold of the popular festive beer Greene King will give 5p (plus VAT) to Macmillan Cancer Support. The money raised will help the charity provide vital care and support for people living with cancer. As the number one Christmas ale in the on-trade for the last nine years, the seasonal 4.2% cask ale is filled with fruity esters and a malted toffee taste, as well as a crisp bitter finish, providing a perfect taste of Christmas in a glass. Rocking Rudolph is available for all customers to stock, including free trade pubs and lease and tenanted. Pubs that stock Rocking Rudolph will also be able to receive bespoke decorations this year to bring even more cheer into the pub and also highlight the support for Macmillan through the sales of the beer. With jumper shaped drip mats, bar bunting and helpful opening time posters, Rocking Rudolph is going big on Christmas this year.


Hospitality Leaders Call For ‘Urgent Government Action’


ichelin-starred chefs and publicans including Tom Kerridge, Tom Aikens, Monica Galetti and Jodie Kidd, have joined sector CEOs from more than 230 companies including Burger King, Travelodge, Marriott International, Fuller’s, Greene King and Mitchells & Butlers, in signing an open letter to the Chancellor ahead of this month’s Autumn Statement. The letter, created by leading industry body UKHospitality, calls for continued support as the UK’s hospitality industry faces the potential of an additional £1bn business rates bill next April, unless the Chancellor freezes business rates and extends the current relief package at the

Autumn Statement. The letter also calls for longer-term structural reform – of the apprenticeship levy, of VAT and a broader overhaul of business rates – that would help to equip the hospitality sector to do what it does best – drive economic growth, help to put the brakes on inflation, increase social mobility and get many more people into work. Michelin-starred chef, publican and broadcaster Tom Kerridge said: “The hospitality industry has taken a battering in recent years, yet pubs, bars and restaurants all across the nation continue to go above and beyond to provide memorable and outstanding experiences to everyone that comes through the door. As an industry

this is what we love to do. The stark reality for many businesses, however, is that with rising costs and ongoing challenges time is running out and without further support from Government they will shut their doors. That’s why I fully support the calls being made by UKHospitality to the Chancellor in this letter.”

Six London Restaurants Receive a Share of Almost £70,000


acked by American Express, the International Downtown Association (IDA) in partnership with the Association of Town & City Management (ATCM) has awarded equal shares of £69,000 to six small restaurants across London to help improve their businesses. Now in its second year, Backing International Small Restaurants runs in five major cities around the world – London,

Mexico City, Sydney, Tokyo, and Toronto. The programme aims to highlight the important role independent restaurants play in their communities and provides them with valuable support to succeed. Over 100 restaurants London-wide applied for the grant, with six selected

by the IDA and ATCM to each receive a grant of £11,500. The funding means each venue can make a range of essential improvements, such as upgrading their restaurant operations, investing in digital capabilities and revitalising dining spaces.

Christmas Bookings up 41% On Last Year


ew figures from leading hospitality technology supplier Zonal, show reservations for the month of December are already up by over 40% on 2022 and that bookings for Christmas Day itself are up a whopping 59%. The data suggests that, despite the costof-living-crisis, the crucial festive season is looking positive for the hospitality sector. With no-shows doubling in the last year, however, it’s imperative that operators have booking systems in place that make it easy for customers to cancel if their plans

change. The latest figures from Zonal’s #ShowUpForHospitality campaign, show no-shows creeping up from 6% to 12% over the last 12-months – at a cost of £17.59bn a year to the industry. Operators that have implemented booking systems that send out automatic reminders and confirmation communications and which make it easy for customers to cancel or amend their bookings will be best placed to minimise the risk of people simply not turning up for reservations, during this key sales period.





ailing from the United Kingdom, Clare grew up on a farm in County Antrim, Northern Ireland, where her lifelong love and passion for food and nature began. Since moving to England at the age of 16, she has worked with an uncompromising devotion to her craft, training in some of the most celebrated kitchens in the world including Alain Ducasse’s Le Louis XV in Monaco. Working under Gordon Ramsay for 13 years, Clare was Chef Patron of the three Michelin-starred Restaurant Gordon Ramsay before opening her first solo restaurant, Core by Clare Smyth, in 2017. Since Core’s debut, the restaurant has been awarded a plethora of accolades from Best restaurant at the 2018 Food and Drinks Awards to being awarded three Michelin stars in the 2020 Michelin Guide for Great Britain and Ireland, making Clare the first and only British female chef to receive three


stars in the UK and only the 4th British chef of either sex to achieve this.

DURING YOUR TIME IN THE INDUSTRY, WHAT IS THE MOST VALUABLE LESSON YOU’VE LEARNT? In my industry experience, the most valuable lesson I’ve learnt is to be resilient and the importance of adaptability for staying power. The dynamic nature of the industry requires a willingness to embrace change, learn new skills, and adjust strategies to stay relevant and effective.

WHAT DO YOU VIEW AS THE PINNACLE OF YOUR CAREER SO FAR? The pinnacle of my career has to be winning three Michelin Stars for my own restaurant, Core by Clare Smyth, in 2021. Then, in 2022, I gained three hats for my restaurant,

Oncore by Clare Smyth, in Sydney, Australia. Holding both of these together, at the same time, is a great achievement for me.

WHAT ADVICE WOULD YOU GIVE TO UP-AND-COMING CULINARY GENIUSES, SEEKING TO ONE DAY, HEAD A SUCCESSFUL RESTAURANT? I would say work hard and learn from the best. Spend your time learning: don’t try to rush your career, and expand your knowledge as much as you can to give yourself a great chance. Perseverance and dedication are key, and you can achieve anything with these traits. My advice would be to prioritise a combination of passion, creativity, and business acumen. Invest time in honing not only your culinary skills, but also in understanding the intricacies of restaurant management, including financial aspects and customer experience. Build a


strong network within the industry, stay abreast of food trends, and never stop experimenting with flavours. Embrace challenges as learning opportunities, and always strive for excellence in both the kitchen and the business side of running a restaurant.

YOUR FINE DINING RESTAURANT, CORE, PRIDES ITSELF ON ITS SUSTAINABLE PRACTICES. HOW IMPORTANT IS IT FOR FELLOW HOSPITALITY VENUES TO FOLLOW SUIT? I think sustainability has become a standard and it’s a responsibility we all have and share, but it isn’t just about being environmentally sustainable. We need to be sustainable in everything we do, economically, culturally, in our skills – we need to consider everything we do around us and this comes down to my favourite mantra, ‘My move, moves the other’, especially in business.


coming. It was a concept I came up with a few years ago and it was very exciting to see it finally come to fruition. I believe it is a brilliant addition to Core, as it offers guests a completely different experience alongside the restaurant. The bar serves as an extension, offering a unique blend of crafted cocktails and curated spirits that complement the culinary offerings. This not only provides guests with a more comprehensive experience, but also caters to diverse preferences. The bar’s ambiance, coupled with expertly crafted drinks, adds a layer of sophistication and variety to

the overall dining experience, making it a destination for both food enthusiasts and those seeking a distinctive bar experience.

HOW IMPORTANT IS IT FOR BARS TO ENSURE THEY ARE OFFERING GUESTS AN EQUALLY EXCEPTIONAL EXPERIENCE WITH A RANGE OF QUALITY EDIBLE DISHES? Not all bars are able to serve food. However, Whiskey & Seaweed is very lucky to be attached to a Michelin star restaurant, so to be able to offer edible delights of such a high calibre alongside cocktails is very special. The relationship between food and drink is very important, each enhancing the other to create a harmonious and memorable experience for guests.

WE ARE HOLDING OUR VERY OWN BAR MAGAZINE AWARD IN 2024, AND WILL BE CELEBRATING CULINARY GENIUS THROUGH OUR BEST DINING CONCEPT AWARD. IN YOUR OPINION, WHAT QUALITIES MAKE AN EXCEPTIONAL CHEF? An exceptional chef is someone who is passionate and loves to cook delicious food. They are also someone that makes people happy, delivers consistently, and understands what hospitality is really all about. Furthermore, exceptional chefs exhibit strong leadership, effective communication, and the capacity to inspire and mentor their team.



Don’t Mention It! WE SPEAK TO DAVID HOOD, GENERAL MANAGER AT SPIRIT CARTEL AND JANE BULANKINA, ITS HEAD OF MARKETING, WHO UNVEIL FOUR ROSES’ NEW CAMPAIGN, WHICH AIMS TO SHINE NEW LIGHT ON THE BOURBON CATEGORY. DAVID, PLEASE TELL US THE STORY BEHIND FOUR ROSES AND ITS WIDE RANGE OF BOURBONS. Paul Jones Jnr. established the Four Roses brand in 1888 after setting up business on Whiskey Row in Kentucky. The brand was sold through Prohibition as a medical whiskey that could be prescribed to the public. Through the 30s, 40s and 50s, the brand was likely the best-selling bourbon in the US. That was until its then owners, Seagram, decided to discontinue Four Roses in the US and concentrate on its own brands, but retained Four Roses in Europe and Japan. Once Kirin bought it in 2002, Four Roses was reintroduced across the US. Soon, with the work of Master Distiller, Jim Rutledge, the brand quickly became one of the best-known names in bourbon. In 2015, Brent Elliot took over as Master Distiller – he’s since been awarded Master Distiller of the Year at Whiskey Magazine’s ‘Icons of Whiskey’ awards. The range starts with Four Roses Bourbon, a 40% ABV five and a half year-old blend of all our ten unique bourbons – it’s great for light sipping, or in mixed drinks. This is followed by Four Roses Small Batch, a 45% ABV six to seven year-old bourbon that really elevates the neat experience due to its slightly higher rye content from a blend of four unique bourbons. We then have Four Roses Single Barrel, which is a 50% ABV eight year-old sipping whiskey. This is a truly unique bottling, as every barrel only yields around 280 bottles. Finally, Four Roses Small Batch Select is a 52% ABV six to seven year-old whiskey using six of our unique bourbons and is designed to offer as close to ‘straight from the barrel drinking’ as possible, due to both its higher strength and non-chill filtering.

TALK US THROUGH THE INTRICATE PROCESSES BEHIND FOUR ROSES BOURBONS, FROM FERMENTATION TO BOTTLING. Four Roses is very unique in that it openly shares information regarding its two mash bills with its customers (B= 60% Corn/35%


Rye/5% Barley & E= 70% Corn/25% Rye/5% Barley), and also, that it uses five different yeast strains. So each yeast strain is paired with each mash bill and then fermented, distilled and aged separately to create 10

unique Bourbons that Brent Elliot and his team can blend together to create the four Bourbons in the range. This is totally unique in Bourbon. Four Roses are also one of the only Distilleries to use single storey barrel


The campaign is about discovering hidden gems and creating a community of like-minded drinkers who take pride in discovering interesting and high-quality things to treat themselves with. houses, these carefully positioned units allow for a longer ageing process, ensuring deeper, yet smoother, bourbons.


bourbons to create four products and the single-storey barrel houses, the two mash bills have an exceptionally high rye content. This helps create the distinctive, signature, flavour profile of each of the bourbons – and is one of the reasons that they stand up so well in mixed drinks. Four Roses Bourbon at 40% ABV contains all ten recipes, meaning it offers a broad flavour profile, as well as outstanding value. Four Roses Small Batch is a bartender favourite already, with

its 45% ABV, longer ageing and high rye content meaning it helps create stunning mixed drinks such as Old Fashioneds and Manhattans.

THE ‘DON’T MENTION IT’ CAMPAIGN JANE, PLEASE INTRODUCE THE NEW CAMPAIGN TO READERS. WHAT IS THE STORY BEHIND IT? The campaign is about discovering hidden gems and creating a community of like-minded drinkers who take pride in discovering interesting and high-quality things to treat themselves with. Four Roses Bourbon has so many key selling points, including everything that makes its bourbons unique and we want to spread the word! The ‘Don’t Mention It’ campaign leans into the paradox that, the more difficult the search, the more thrilling the discovery! Attention can be hard to get, but our research shows that if you get the smart whisky drinker curious, they engage with brands more. This allows Four Roses to leverage limited brand awareness to generate more discoveries and better recall. We’re creating ads that keep our brand name secret and encourage customers to do the same – as hiding information makes the search a little harder and the discovery a lot sweeter! It’s a bold and powerful way to go against the grain, pique curiosity and inspire a search for the full story. However, despite the hidden information, the distinct brand asset - the cluster of four roses - is front and centre, as is the classic bottle. The focus of the campaign is initially on London and Manchester, but it will grow geographically in 2024.

WHY THE NEW CAMPAIGN? While we all know how exciting the bourbon category is, we felt that the majority of communication about bourbon is slightly old fashioned (pardon the pun!) and doesn’t necessarily speak to new drinkers. In partnership with brand experts, Vivaldi, we spent a year researching and listening to UK consumers, understanding what is important to them and how Four Roses can connect. We wanted to stay true to the brand and highlight what’s inside the bottle, rather than create a convoluted campaign. We were really keen to lean into the brand’s authenticity and heritage, but in an intriguing and interesting way for the growing number of younger whisky drinkers – to make bourbon super relevant and desirable.

HOW CAN BARS GET INVOLVED? The campaign’s in two stages. First is happening now, leading up to Christmas, when we focus on consumer awareness. Four Roses has a lot of love from the UK On-Trade, as well as bourbon connoisseurs such as The British Bourbon Society and to celebrate that, part of the campaign is highlighting those people and venues. That involves us calling them out on specific ‘Wall of Shame’ digital ads, ‘shaming’ them for mentioning Four Roses and driving consumers to their sites. The second stage

will start in Q2 where we will be working with bars and restaurants to develop hidden menus, invite-only activations, staff training sessions and more! We’re happy to hear from anyone who wants to team up bringing this vision to life – be it via a secret Four Roses menu, or letting us ‘shame’ them in our community for mentioning one of the category’s best hidden gems.

DO YOU HAVE A BRAND AMBASSADOR FOR THE UK MARKET? Not at the moment – but we’re on the lookout for one in 2024. Feel free to reach out to us if you think you’re the hidden gem we’re after!

IS THERE A SERVE SUGGESTION FOR FOUR ROSES BOURBON? We’re really open to how bars would like to serve it – they know their audience best. We’ve got a range of cocktails for inspiration, but have faith in the talented bartenders out there to create cocktails where this amazing liquid gets to shine. If you have a secret cocktail you want to promote as part of the campaign, or want to stock Four Roses, reach out to





n the dynamic world of nightlife, Kayana emerges as a transformative force, reshaping the very core of bars and pubs. Beyond the realm of promises, it introduces a paradigm shift, promising not just statistics but a narrative of unparalleled growth and efficiency.

EFFICIENCY UNLEASHED At the forefront, envision a bar where queues dissipate, replaced by swift, personalised service. Kayana’s SelfService Kiosks make this vision tangible, slashing order processing time by an impressive 30%, fundamentally redefining the customer experience. It’s a gateway to operational efficiency and heightened customer satisfaction.

PROFITABILITY PERFECTED Kayana’s EPOS Solutions transcend mere transactions, becoming strategic enablers for profit optimization. The notable 20% surge in revenue within the initial quarter is not a mere statistic; it’s a testament to the strategic decision-making prowess that Kayana empowers. It’s about navigating the intricacies of pricing and inventory with precision, fostering sustained profitability.

OPERATIONAL BRILLIANCE, CULINARY SYMPHONY Within the heartbeat of the bar, the kitchen, Kayana’s Order Display System orchestrates an efficiency revolution. A remarkable 25% drop in errors transforms the kitchen into a symphony of culinary brilliance, elevating the entire dining experience. It’s not just about streamlining operations; it’s about crafting an ambiance where patrons savour not just their drinks but the entire culinary journey.


DIGITAL DOMINANCE Bars seamlessly transition into the digital realm with Kayana’s Branded Websites, experiencing a remarkable 40% surge in online orders. It’s not just about an online presence; it’s about asserting digital dominance. In an era where patrons seek convenience, Kayana ensures that bars meet them where they are most comfortable, creating an expansive online footprint.

TRUSTWORTHY TRANSACTIONS, CUSTOMER LOYALTY In an industry where trust is paramount, Kayana’s card machines redefine transactions. A 22% increase in transaction speed, coupled with a foundation of trust, becomes the cornerstone for sustaining customer loyalty. It’s about simplifying the payment process and establishing a reputation for reliability, fostering not just transactions but lasting connections.

A HOLISTIC ECOSYSTEM FOR GROWTH Kayana transcends the transactional realm. QR Code innovations, the Kayana App, and an automated Revenue Share system redefine the customer experience. Beyond operational efficiency and profitability, it’s about understanding patrons. The Kayana App’s insights into customer preferences and behaviours become a strategic toolkit for crafting loyalty and driving targeted promotions. In essence, Kayana is not just a solution; it’s a revelation. Bars, in their pursuit of excellence, are compelled to explore Kayana for multifaceted reasons. It’s about leading the way into a future where every transaction becomes an opportunity for growth, and Kayana becomes the orchestrator of that symphony. Kayana: where the future of bars unfolds, and excellence becomes the new standard.

A Complete End To End Service Solution

Kayana introduces a game-changing feature: QR code-based room service ordering, designed to revolutionise hotel efficiency and elevate the guest experience. Embrace seamless convenience and streamline your stay with our innovative solution.

020 8798 3546


Serving Style WE SIT DOWN WITH VALENTIN ARTINO, CULT FURNITURE’S TRADE ACCOUNT MANAGER, WHO TELLS US MORE ABOUT THE BRAND’S RANGE AND HOW THEIR OFFERINGS MAKE A GREAT CHOICE FOR LAST-MINUTE INTERIOR CHANGES THIS DECEMBER. VALENTIN, PLEASE TELL US ABOUT CULT FURNITURE AND THE RANGE OF FURNITURE YOU OFFER BARS. Cult Furniture leads the way in trade-friendly furniture for bars and restaurants. Our contract range is suitable for commercial use and high-traffic environments. We have a selection of products certified to comply with CRIB-5 standards. We offer a vast array of designs, colours and materials which makes it easy for bars to find solutions tailored to their specific space. From chairs and bar stools to tables and lighting, we can help any business furnish or revamp their space. We supply designs that are made to last but still make a fresh statement in any given space.


HOW IMPORTANT IS IT FOR BARS TO SPRUCE UP THEIR INTERIORS IN LINE WITH THE FESTIVE SEASON AND NEW YEAR? It’s important to elevate your bar experience with a stylish interior update to help set the scene for the festive period, enticing more customers to celebrate with you therefore, increasing footfall and profit. Our curated selection of furniture is designed to keep you at the forefront of style. By updating your interior, you’re not just signalling that you’re aware of the latest trends; you’re actively engaging your customers in a dynamic and ever-evolving ambiance. With Cult Furniture, it’s not just about keeping pace; it’s about leading the way in creating memorable environments. Cult

creates a perfect blend of sophistication, functionality, and a touch of holiday magic!

HOW CAN CULT FURNITURE’S OFFERING AID BARS IN GETTING READY FOR THE FESTIVE SEASON AND LAST MINUTE DÉCOR CHANGES? We have 1000’s of items available for nextday-delivery. Premier courier options are available for large and urgent orders. Your vision, our commitment, delivered to your doorstep in 24 hours. It couldn’t be easier to make a quick interior transformation! Clients can take a trip to our London showroom which is brimming with ideas and inspiration where our knowledgeable trade team can guide you on the top festive trends.

+44 (0)20 8185 6962

London Showroom: 811 - 813 Wandsworth Road, London, SW8 3JH






ince announcing the inaugural BMAs earlier this year, the response from the industry has been truly exceptional! As the excitement builds, with more sponsorship announcements every week and the word of the special night being the hottest talking point in all UK hospitality venues, we are confident that the BMAs will see an immense turnout, attended by some of the most-esteemed names, the crème de la crème of the bar industry. Due to high demand, we have upgraded the official BMA venue location to the spectacular Leonardo Royal Hotel Tower Bridge, giving more amazing hospitality professionals the chance to join us on the special night, and celebrate the wonderful achievements of the industry. Located in East London, the 4-star hotel boasts luxury and elegance, making it the perfect location for the black-tie awards ceremony in January next year. Just a short walk from Tower Bridge, the new BMA venue also has excellent travel links, and offers rooms overlooking the stunning sights of the city, adding to the overall appeal and excitement of this special night for hospitality! We cannot wait to welcome our BMA finalists, sponsors and attendees through the Leonardo Royal Hotel Tower Bridge doors on Monday 22nd January 2024 to celebrate the immense successes and exceptional achievements of the industry! Don’t miss out on the special night, make sure you buy your ticket now at: barmagazineawards



The Secret’s Out WE WELCOME THE SECRET GARDEN DISTILLERY AS A SUPPORTING BRAND OF THE BAR MAGAZINE AWARDS! ISOBEL ARMSTRONG, OWNER OF THE SECRET GARDEN DISTILLERY, REVEALS THE STORY BEHIND THE BRAND, AND WHY BEING INVOLVED IN THE UPCOMING BMAS IS SO IMPORTANT TO THE TEAM. PLEASE TELL US MORE ABOUT THE SECRET GARDEN DISTILLERY AND THE STORY BEHIND THE BRAND. The Secret Garden Distillery is run by my sister, Imogen, and I. We took over the company around 15 months ago, and it has been a baptism of fire. However, we were so lucky to have such a brilliant product and passionate team that it has made our job easy(ish!). The Secret Garden Distillery started as a green space, offering Edinburgh residents an escape from city life. As the garden began to grow, and our nature-first ethos encouraged weird and wonderful plants to take root, we began to look at ways of sharing the magic of our garden further than Edinburgh. And so, the gin was born. We produce the highest quality Natural Scottish Gin, using the botanicals we grow in our garden. We use a no chemicals policy throughout the production of our gins, just nature distilled. Every drop of our gin is produced on site in our copper stills. Our mission is to produce the highest quality of product, where provenance and the planet are at the heart, a drink truly rooted in nature.

PLEASE TELL US MORE ABOUT THE GIN RANGE, AS WELL AS THE TASTING AND TOURS ON OFFER. We produce a range of gins from floral to citrus based, a mix of London Drys and more contemporary style gins. Our gins are a labour of love and we work closely with our stockists to ensure the best gin is placed with them, because we want our craft to be enjoyed and to succeed. The garden is the heart of our distillery. We encourage people to visit and explore, taking time to discover the garden and what it can offer. We run two tours from our distillery. Our Discovery Experience takes customers on a journey through our ‘seed to sip’ process, walking through our gardens, including our rose garden and juniper wood, into our drying rooms, ending in our new sample room which

showcases our three copper pot stills. Our Alchemy Experience allows our customers to become the alchemist and produce their own gin, combining distilled waters and base gin to produce a completely unique compounded gin.

HOW ARE YOU SUPPORTING THE BAR INDUSTRY AND ENCOURAGING A BETTER FUTURE, SETTING THE STANDARDS HIGH – IN TERMS OF PROVIDING HIGH-QUALITY SPIRITS TO BARTENDERS, AND YOUR COMMITMENT TO SUSTAINABILITY? Since taking over, we have transitioned our sales strategy to prioritise the bar industry. We truly believe brands are made in the on trade, particularly through bartender advocacy. This strategy pushes trial for small brands like ours, gaining customer awareness and demand. Because of this, we have put an emphasis on supporting our bar accounts, not only with activations, stand training and incentives, but also by brining as many people as we can to our garden to really showcase who we are. For example, we recently held our 2023 Harvest Party, which is a great event where we invited our local stockists to the distillery to celebrate the harvest of our 2023 grapes. For us, it is crucial that we work with the bars. We offer a truly craft product of the highest possible standards, where every gin is a reflection of years of hard work; from the gardeners who planted and

nurtured our botanicals, to our harvesters who hand harvest and dry these plants, to our distillers who distil every drop of gin on site, and finally to our production team who lovingly hand bottle, label and package each product. By aligning ourselves with, and supporting, the bar industry, we afford bars the freedom to partner with a smaller brand, unburdened by the constraints often associated with larger brands. We empower them to unleash their creativity by working with premium natural products while also aligning with a brand steadfastly committed to sustainability.

HOW IMPORTANT ARE THE BAR MAGAZINE AWARDS TO THE BRAND, AND WHY WAS IT SO ESSENTIAL FOR YOU TO SUPPORT THIS EXCITING NIGHT FOR HOSPITALITY? The Bar Magazine Awards are such an incredible opportunity for a small brand like us, and we were so honoured to be given the opportunity to support, and be a part of, what will be an incredible night for hospitality. For us, it was a no brainer to support the BMAs – with our current strategy of building our brand bottomup celebrating and supporting our bar partners, this opportunity felt like such a great way to celebrate all the hard work the bars do. These awards provide our brand a unique platform to be sampled and introduced to some of the coolest bars in the industry!



That’s the Spirit! WE ARE THRILLED TO WELCOME THE SPIRIT LAB AS A SUPPORTING BRAND OF THE UPCOMING BAR MAGAZINE AWARDS. EMANUELE MANCINI, DIRECTOR OF THE SPIRIT LAB BARTENDING ACADEMY, TELLS US MORE ABOUT THE BUSINESS AND HOW THEY ARE SUPPORTING THE INDUSTRY. EMANUELE, PLEASE TELL US ABOUT THE SPIRIT LAB AND THE SERVICES IT OFFERS THE HOSPITALITY INDUSTRY. We are a bartending training academy that focuses on the formation and development of the new generation of bar staff. We specialise in providing our services to candidates wanting to join the hospitality industry, as well as developing staff currently working in high-end restaurants, cocktail bars and luxury hotels. We predominantly focus on two courses: The International Mixology Course, which caters for beginners and enthusiasts, and the Advanced Mixology Course, which is tailored towards the more experienced, mid/advanced level group. We are firm believers in teaching all our courses in a face-to-face, live classroom scenario because we encourage students to see, touch, experiment with, smell the ingredients and socialise with one another. We teach a very hands-on subject for full-on work, and the only way forward is to give them as close a taste as possible to real-life. We are recognised in the UK and accredited by the renowned WSET group. Therefore, all our students get a


professional qualification (recognised in 70 countries globally), as well as an in-depth practical evaluation. Lastly, we also provide consultancy and event services, both in-house and at locations, mainly around new venue openings support and training, brand activation, recruitment, menu re-launch and revamp, corporate events and team building.

HOW IS THE SPIRIT LAB SUPPORTING AND ENCOURAGING BARTENDERS, AS WELL AS ENSURING THE INDUSTRY MAINTAINS A HIGH STANDARD? We are mainly trying to give students solid and digestible notions on the several subjects we cover, in order to enrich their service and pass it on to the final consumer. We also try to excite them and ignite the sparkle needed in hospitality to make their personality shine. Although cocktails and spirits have to be our predominant focus, we always link and refer things to the customer service and etiquette side of the job, which is equally, if not more, important than making a drink.

PLEASE TELL US ABOUT THE SPIRIT LAB’S INVOLVEMENT IN THE UPCOMING BAR MAGAZINE AWARDS. We have been working with Bar Magazine since our inception 10 years ago and, therefore, supporting the BMAs is a natural consequence. Loyalty and respect are key values for us, but we are also delighted that our efforts are recognised within the industry, and that we are among the leading experts in hospitality. For us, it’s a big milestone and it will be a night to remember for sure!

AS A BRAND THAT ENCOURAGES GREATNESS IN THE INDUSTRY, WHY WOULD YOU ENCOURAGE HOSPITALITY INDIVIDUALS TO GET INVOLVED IN THE BMAS AND ATTEND ON THE NIGHT? I would encourage the great in the industry to be part of this event! It will be an amazing night where we can meet and share with one another, in order to push beyond the difficulties and make a better future!



aking place on Monday 22nd January 2024, at the Leonardo Royal Hotel Tower Bridge, London, the Bar Magazine Awards will see hundreds of industry professionals come together to celebrate the dedication, passion and talent of the hospitality staff, and their venues, who work so hard to create amazing customer experiences, helping the sector to flourish. While celebrating your achievements, and giving you a well-deserved and overdue night off, attendance at the BMAs will present an abundance of benefits for you and your venue, including a unique networking opportunity. Attending the one-night-only event will put you in the company of 200+ like-minded hospitality professionals, providing a rare and exciting opportunity to make new connections and further grow your brand. With applications from some of the industry’s most esteemed

names, and support from leading brands such as De Kuyper, TNT Sports, Kopparberg, Steel Keg Association, The Spirit Lab, The Secret Garden Distillery, UK Hospitality, UKGB, Merceica, The Drinks Trust and Licensed Trade Charity – and more to come! – the BMAs will provide a chance to open new and exciting doors for your venue, through connecting with the crème de la crème of the hospitality world. The BMAs will also provide you the rare opportunity to mingle with hospitality stars, such as our friend, Nicolas Medicamento, also known as Dr Cocktail, and Georgi Radev, Co-Founder of Laki Kane, who will both be supporting the night. Whether you are a BMA finalist, an encouraging peer or team member, or perhaps, a budding hospitality professional simply looking to elevate your business and cheer on fellow industry friends, the BMAs will be a rewarding night to attend!

WHAT TICKETS INCLUDE… Tickets to the Bar Magazine Awards are are £125pp, or £99pp when booking a table of 10, and tickets will offer: an exceptional three-course meal, a 12-month subscription to the magazine, a variety of captivating night-long entertainment, a gift bag filled with complimentary delights, free-flowing drinks and delicious canapés for the entirety of the evening. Carrying on into the early hours, the exclusive BMA after-party will be a cause for continued celebrations, and you’re invited! We are thrilled to be hosting the exclusive BMA after-party at Laki Kane, London’s tropical escape, where guests can expect an unforgettable night filled with theatrics and fun!

Don’t miss the opportunity to celebrate your and the industry’s achievements, and reap the benefits at the Bar Magazine Awards. You can buy tickets for the 2024 Bar Magazine Awards at barmagazineawards.



The Event of the Year


A Conversation With: Isobel Armstrong WE SPEAK WITH ISOBEL ARMSTRONG, OWNER OF THE SECRET GARDEN DISTILLERY, WHO SHARES THE STORY OF HER CAREER SO FAR, DETAILING THE ELEMENTS OF HER SUCCESS AND THE BRAND’S PLANS FOR THE FUTURE. ISOBEL, PLEASE SHARE YOUR STORY WITH OUR READERS. I always felt torn between my affinity for creativity and science. Growing up visiting distilleries in Scotland, the alcohol industry always felt like the perfect marriage between the two, allowing me to pursue both passions. I began exploring the industry more, visiting bars, speaking to bartenders and, of course, trying different spirits. I went on to do both a Business degree and a Law degree, but throughout both, I was making plans, attending courses and learning everything I could about the industry. I graduated my LLB during COVID and found myself at a crossroads. I used the pause this afforded to turn my planning into action. My sister, Imogen, was going through a similar pause in her career and looking for a change, so I thankfully roped her in to partnering with me. We ran into issues with North Ayrshire Council when we tried to set up a new spirits company on the Isle of Arran, so we turned our focus to Edinburgh, where we were living at the time. This twist of fate led us to The Secret Garden. Despite initial reservations about entering the gin market, a visit to the garden was all it took to show us we had found something extraordinary — the unique story, meticulous care in every bottle, and an unparalleled passion for both the botanicals and the spirit. Convinced of the brand’s potential, my sister and I made the scariest decision of our lives and jumped in feet first, together.

WHAT ABOUT GIN AND THE GIN CATEGORY APPEALED TO YOU? HOW HAS THIS PASSION BEEN TRANSLATED INTO THE BRAND AND ITS SUCCESS SO FAR? To be candid, at the beginning I wouldn’t have described the gin category as particularly appealing to me. Before taking


over the garden, neither of us were massive gin drinkers, and the market seemed crowded and difficult to navigate. However, I would say we are passionate about our gin. We fell in love with the story of the garden, and how every sip of our gin reflects years of work with the botanicals that are grown, harvested, dried and then used in the distilling process. Through this journey, my affinity for gin and the category itself has grown organically. The confidence I hold in our brand has fostered a resilience and belief in the success of our products. This year has been particularly hard for the category, and small distilleries like ours have been disproportionately affected. Yet, our unwavering passion and belief in our mission fuelled our determination, pushing us through the demands of this year, while keeping us steadfastly focused on our goals.

DESCRIBE THE BUSINESS WHEN YOU FIRST ACQUIRED YOUR POSITION AT THE SECRET GARDEN DISTILLERY COMPARED TO THE BUSINESS NOW – HOW HAS IT PROGRESSED? When we first stepped into our roles at The Secret Garden, we were a mix of big ideas, excitement and acknowledgement that we were in somewhat over our heads. It was a baptism of fire and a rapid learning curve for both of us. Our team has been the best education we could have asked for in this regard. But mostly, we have tried to navigate this first year by trusting our guts. The business we came into needed a stronger base from which we could expand, so there has been a lot of work in the background on culture, process management and accounting. We then

WHAT ARE THE SECRET GARDEN DISTILLERY’S GOALS FOR THE FUTURE? It sounds obvious, but our goal for the distillery is to produce one of the best gins in the world – one that is truly rooted in nature. Both through the ingredients in the product, but also our practices as a business. It is also important for us to transition from a hyper-local craft brand to a globally recognised must-have, competing with industry giants. Nature is at the heart of our distillery, so naturally we aim to mitigate the environmental impact of our energyintensive operations. We are committed to investing in green energy and progressing towards carbon negative emissions. Despite our small size and limited resources, we believe in taking continuous small steps, which will culminate in significant changes over time.

WHAT ARE SOME OF YOUR PERSONAL GOALS GOING FORWARD? Looking ahead, my personal goal is to create a portfolio of spirits brands under our Slainte Highland Spirits company: Secret Garden is just our first. In 2024, we


implemented some scary, but much needed, strategy changes to ensure the long-lasting success of the brand. Firstly, we moved away from white labels, to free up time and energy to focus on building the brand. Secondly, addressing the value perception of our product was critical. Consumers buy with their eyes, so creating a bespoke package that tells our story, not just through the decoration, but also through the material used, was crucial. Sizing up to a 70cl was important for our trade customers, so we can compete in stature with our competitive set. However, it has been important that we maintain our price per ml for our customers, and we have, in fact been able to reduce this. Finally, we redefined the sales strategy from an off trade to on trade focus. We chose to concentrate on the on trade, building the brand bottom up, collaborating with bars to build a strong relationship. That’s where we’ve spent the last year: visiting bars and hotels and talking about the brand. Most importantly, we’ve hosted bar staff teams from various outlets at the Garden, and really shown them what we are about. This approach aims to create bartender advocates who, in turn, introduce the brand to consumers – driving trial, fostering confidence and increasing demand.

are gearing up to launch our second brand on the Isle of Arran. For us, this is just the beginning of our careers: we are young and hungry, so dedicating our working life to a business we are passionate and enthusiastic about is fundamental. We want to be able to continuously build our brands into something we are proud of, and do it together. We also hope to stay true to ourselves and maintain our sense of humour as we navigate the challenges of entrepreneurship —because, let’s face it, not killing each other in the process is a goal in itself! Beyond personal success, we are dedicated to creating opportunities for young women like us. Inspired by the impactful role model our mother was to us, we aim to pay it forward and contribute to fostering a supportive environment for emerging talent.

YOUR STORY AS A YOUNG AND SUCCESSFUL WOMAN IN THE INDUSTRY IS INSPIRING – WHAT DO YOU BELIEVE HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS? First and foremost, I attribute much of my success to the people around me. Surrounding myself with the right individuals, particularly working so closely with my family, has provided a strong support system and foundation for collaboration. My team not only teaches and inspires me every day, but also challenges me and makes me better at what I do. Another key element that has contributed to my success would be learning to trust myself. Running a business, particularly in today’s market, is a fastpaced environment and requires making fast decisions, so it was imperative that I very quickly learned to trust my instincts whilst also accepting advice from my teammates. This also came hand-in-hand with learning the value of making mistakes: everyone makes them, but not everyone learns from them. We make mistakes every day, but you won’t catch us making the same mistake twice. Another example, our mother set for us was to lead every meeting with kindness and openness. We enjoy what we do so, for us, there is no need for formality; we want to have fun and share a drink! We are very informal people, and we have fostered a culture within the company to reflect this. This has allowed our team an open forum to share thoughts and ideas, encouraging innovation and collaboration through all levels of the business.

WHAT ADVICE WOULD YOU GIVE TO OTHER, YOUNG INDIVIDUALS IN THE INDUSTRY LOOKING TO BUILD A SUCCESSFUL AND INFLUENTIAL BRAND OR INITIATIVE? I think first and foremost I would advise individuals to embrace a resilient mindset. As a young person in any industry, you will attract a higher level of scrutiny, as professionals will view you as inexperienced; don’t let this get to you, view it as an opportunity to learn and grow – and if you get nothing else, you get the chance to prove them wrong. One of the hardest lessons we have had to learn is confidence in our voice and our space in a meeting room – it’s easy to bow to others’ experience but you need to learn to command attention. There is value in your capabilities and ideas. Finally, surround yourself with a team you trust and don’t be afraid to delegate. When you are just starting out it is easy to want to control every minute detail, but you have to remember you have chosen your team for a reason, and trust them to deliver.



Timeless Design TAYLOR’S CLASSICS SPECIALISES IN THE DESIGN, MANUFACTURE, AND RESTORATION OF FURNITURE FOR PUBS, BARS, RESTAURANTS, HOTELS, AND CAFES. WE SAT DOWN WITH MARTIN TAYLOR, MANAGING DIRECTOR AT TAYLOR’S CLASSICS TO DISCUSS THEIR EXCLUSIVE CAST IRON COLLECTION IN MORE DETAIL. THIS COLLECTION IS MANUFACTURED IN CAST IRON, WHAT ARE THE ADVANTAGES AND HURDLES OF THIS MATERIAL AND METHOD OF PRODUCTION? Cast iron is a highly durable material and can withstand heavy use, it is resistant to warping and can endure harsh conditions making it suitable for both indoor and outdoor use. It is also known for its stability and sturdiness; it provides a solid and reliable base for tables, ensuring that they remain secure. It is distinct and timeless and adds a touch of elegance and individuality to any interior. Another advantage would be that cast iron requires minimal maintenance, it has a long lifespan and I like to think that our tables when you come to the next refit, will have a good re-sale value too. While cast iron offers many advantages and will add a lot to your establishment, it is important to note that it can be heavy.



standard finishes including: clear lacquer, charcoal black and a colour, which I would describe as a very dark blue – this was a finish that I found on a cast iron table that I brought a very long time ago and I love the finish very much! The date of the table, I think is between 1840 and 1850, we sent the table off to our paint suppliers and they reproduced the colour for me. We have a very talented finishing department here at Taylor’s and we can do most finishes, including bespoke gilding, bronze finish, distressing, and we can even do powder coating for indoor or outdoor.

THE CAST IRON BASES IN THIS COLLECTION COORDINATE WITH A SELECTION OF TABLETOPS, WHAT MATERIALS ARE THESE AVAILABLE IN AND HOW ARE THEY SUITED TO HOSPITALITY SETTINGS? When it comes to choosing tabletops to pair with cast-iron bases there are several options available depending on the desired style, functionality, and budget. Firstly, we have good old wooden tabletops such as solid oak or reclaimed wood. These create a warm and natural look when paired with cast bases, wood offers a classic and timeless appeal that can be finished in various stains or paint to match different situations. At Taylor’s, over the years we have brought numerous reclaimed 18th and 19th century tables for the timber tops. We also offer stone and marble tabletops, which add a touch of luxury and sophistication. These natural materials offer unique veining and patterns, creating an elegant focal point. Marble and stone tops are durable and heat resistant but may require maintenance to prevent staining or etching. Please contact Taylor’s Classics for more information on their cast iron collection at or email them direct:




Raise the Bar! JONATHAN FRASER-PRINN, HEAD OF BARS AT THE ALCHEMIST, SHARES FIVE EFFECTIVE WAYS TO ADD THEATRE TO YOUR SERVES – SURE TO ENTERTAIN GUESTS AND ELEVATE THEIR VISIT. CAVIAR No, not fish roe in the classic sense, but flavoured sugar syrup alginate balls, which add a flavourful pop to any drink, including champagne! Molecular pearls, as they are more commonly known, are made by dropping flavoured alginate into a calcium bath to form spherical flavoured jelly. If that all sounds too complicated, we sell salted caramel flavour pearls on our online shop!

ICE BALLS Regular cubed ice serves a purpose, but it can over dilute a drink if left for too long. When making shorter, sipping style, stirred down drinks that require being made over ice, for example, an Old Fashioned or a Negroni, a single large ice ball can provide the chill needed to keep the drink at temperature, while reducing dilution due to the smaller surface area. It also looks a lot cooler!

FOAMS The liquids within drinks can be modified, of course, to your heart’s content, but sometimes you might want to bring a flavour modifier into a serve with a foam, which also provides a different texture to drink through. iSi gourmet whip canisters are needed to achieve this, and plenty of recipes are available online, using simple products such as egg white, juice and sugar syrups.

RIMS Everybody has had a margarita with a salt rim, but it certainly needn’t stop there: be creative! Salt and sugar-based rims are the foundation here for good flavour enhancers, but feel free to add in some spices like tajin or sage, or even popping candy if you’re feeling adventurous. You can also use different liquids to wet the glass before applying as well. Want your drink more sharp? Why not rim with lime juice? More bitter? Then how about grapefruit juice? Keep experimenting until you find the right balance for your guest.

SMOKE Using a smoking gun, you can add rich smoky notes to any serve, and add an extra layer of flavour to enhance the qualities of the alcohol within it. Different wood chips can be bought and used to provide different levels of smoke and flavour. Generally, you want to smoke your liquid in a separate tapered vessel, like a conical flask, or under a cloche for maximum effect. The longer you leave it, the smokier it gets. Once you’ve achieved your intended level, simply pour into your cocktail glass of choice and serve!





t is certain that the role of theatre within hospitality venues has grown exponentially over the past few years, and with more consumers expecting an elevated experience when drinking out, this trend is only expected to grow further. Whatever your bar’s size or scale, weaving theatre throughout your venue, whether that be through your food and drinks offering or telling a story with interesting décor, is crucial to provide guests an unforgettable and unparalleled experience that keeps them coming back! Nick Robinson, Owner and creative mind behind Incognito Cocktail Company, speaks on the rise of entertainment within venues and how the current cost-of-living crisis means that offering guests an altogether elevated experience is now more important than ever. “I think we saw a long time ago, that with the rise of social media, customers were increasingly seeking experiences that



offered more value than just the liquid in the glass or the food on the plate. They are now looking for something that is ‘Instagrammable’ and something that will deliver that value lasting long beyond the time they spent in each venue, in the form of content for their social media platforms. “As the cost of living bites, with customers considering whether to go out or stay at home with Netflix and a bottle of wine, it’s more important than ever that concepts inject as much additional value as possible,” Nick explains. Nathanael Dadoun, Managing Partner and Co-Founder of INCA, London, agrees, also commenting on the role of social media as the main catalyst of the growing demand of entertainment amongst guests. He says: “Today, most venues offer some kind of entertainment, which comes from guests’ increasing demand for these types of experiences. I think that people are always looking for something new and are becoming more and more demanding with their expectations. “My opinion is that social media has a big role in that phenomenon. Guests are looking for that ‘Instagrammable moment’ to share with their entourage, and social media gives them an opportunity to see all sorts of cool and innovative experiences on their phone, even thousands of miles away. In addition, having so many restaurants, hotels, clubs and bars offering entertainment, it has become a new standard that, in some ways, guests expect.” Your venue’s serves should be the main attraction, and as the boundaries of mixology continue to be pushed, with more new and exciting creations emerging, it is crucial that your bar is adding value and offering guests that wow-factor through the best way you know how! Jonathan Fraser-Prinn, Head of Bars at The Alchemist, offers venues some advice on how to elevate your menu in simple ways to guarantee a great reception from guests. He explains: “No longer is a Pina Colada enough to pique interest and deliver satisfaction on those special nights out. Bringing theatre to drinks either through dry ice, smoke and mirrors along with a flourished pitch from the knowledgeable bartender is integral to heightening and satiating modern guests’ needs.” A quality ice machine that enables venues to experiment with different ice cube forms is a simple yet effective way to wow guests and to add theatre to your bar’s serves. Roz Scourfield, National Sales Manager at Hoshizaki UK, explains the importance of ice and how this can be used as a way to

further elevate the guest experience. Roz says: “The importance of ice in drinks cannot be understated. First impressions of a venue are often formed when customers receive their first drink. Ice needs to be high-quality, with a slow dilution rate to avoid watered down drinks. For operators looking to enhance the drinking experience, alternative ice shapes are a simple yet effective way to wow guests.” “Introduced at Chadwick’s Home of Zoology botanical cocktail bar in Kingstonupon-Thames, Hoshizaki’s IM-65 spherical ice maker has helped reinforce the elegance that Chadwick’s strives for. Experienced bar owner, Nick Robinson, utilises Hoshizaki cubed and flaked ice, but holds the premium ball ice in the highest esteem; “The Hoshizaki ball ice machine has been

a fantastic addition to our brand. It has really opened up our scope of cocktails and has allowed us to wow our customers in ways not possible previously. We can now produce a near on unlimited supply of fantastically clear ice spheres, extremely fast.” Reviving your serves in a way in which you incorporate storytelling into your menu is also a simple way to elevate the guest experience, offering them interest and curiosity. Jonathan explains: “It’s all about being playful and not taking yourself too seriously. For instance, a funny pun based on a classic can provide a framework to create a set of rules and challenges to aid in a drinks creation.” While telling a story through your venue’s menu, with interesting cocktail


ENTERTAINMENT names and a captivating description, is a creative and effective way to entertain guests, it is important to think about the five senses when looking to create a truly unforgettable experience. From getting staff involved, to experimenting with the sense of smell and sound, involving theatre into all aspects of your bar is sure to elevate the guest experience. Nick explains how Incognito weaves theatre throughout all aspects of their bar, therefore creating a fully immersive and authentic experience for guests: “For us the entertainment and added value starts from the second you step foot in our venue. On entering our Kingston site, for example, you are greeted with a jungle designed staircase, complete with the sounds of the jungle and enhanced with an aroma that adds an extra dimension and engages with all the senses. After navigating the tropical wilderness, you are greeted by a storyteller in our stunning gold leaf decorated ballroom, who introduces their self, talks you through our menu and presents some other fun elements that will make your visit even more memorable – all before you even see a menu and let alone taste one of our cocktails.” Laki Kane, London’s tropical escape, shares then same approach to entertaining guests as Incognito, ensuring that guests feel completely immersed in all that the venue has to offer. Georgi Radev, Creative Director of Laki Kane, says: “You walk into Laki Kane, and you’re not in London; you’re on a beach in the Caribbean. From the decor through the food, drinks, staff, and beats, it’s all part



of the package that takes you on a holiday journey. “We’ve got rum-making classes that are like educational mini-vacations to a Caribbean distillery, interactive cocktail masterclasses using my book ‘Let’s Get Tropical’, self-guided rum tastings, and cocktail making. Our Laki Kane family is not just serving drinks, but acts as an animation team in an all-inclusive resort. They are always the centre of the entertainment. Weekends? We have fire dancers, burlesque, singers, drummers, or contortionists. Every night’s a party, and everyone’s invited!” Georgi adds. It is important to note that the entertainment factor should suit your bar’s ethos. For example, if your venue is a luxurious speakeasy, then fire dancers and tropical décor is most likely, not the best fit for you and your guests. Instead, be clear on your brand image, and then, adapt the entertainment aspect to align with this. Focusing on the five senses, your brand can add elements of entertainment to elevate your venue. For example, a traditional, high-end cocktail bar may consider having a playlist of mellow piano or jazz sounds, and a luxurious aroma. It is also important to strike a balance between entertainment in your venue, specifically in your bar’s theatrical serves and the more, classic cocktails. While guests are seeking an elevated experience with aspects of entertainment, there are many guests that will still be looking for the wellloved classics. Speaking on the balance, Jonathan of The Alchemist, explains: “This is super important and as we know, all bartenders are judged on their ability to whip up a

well-loved classic with precision and skill. Sometimes guests just want a Margarita and that’s ok!” After all, offering both the classics and more, new and exciting creations, will expand your venue’s audience and appeal to a wider demographic, which will maximise footfall and revenue! The benefits of adding entertainment and theatre throughout your venue are clear – aligning with the increasing demand, offering guests a unique and fully-immersive experience can elevate your bar through increased brand awareness and footfall. Georgi explains the benefit of proving guests an immersive, entertainment-filled experience: “It’s simple: make people happy, and they’ll come back, they’ll bring their friends and their friends’ friends.” Jonathan agrees, also commenting on how incorporating the wow-factor in venues can help your bar gain a competitive edge, appealing to more prospective guests and employees: “The clear benefit is providing the

extraordinary. To set yourself apart from the competition and in turn entice guests to spend their hard earned money on your special bespoke product. There’s a space for the local pub and then there’s the high end but that space in between is hard fought and you need to stand out from the competition. “Equally, attracting talent can be hard but when you have an innovative and entertaining product it aids in the desire to want an Alchemist job and not just any job. This then snowballs the talent into the teams and along with comprehensive training creates top tier guest experiences,” Jonathan adds. Ultimately, with the increasing demand for ‘Instagrammable’ experiences amongst guests, it is crucial your venue is weaving the aspect of theatre throughout its operations. Whatever your bar’s image, considering the five senses when implementing entertainment into your bar is important to provide guests an altogether elevated and seamless experience.





ondon, UK – Dive into the world of Laki Kane. This exotic cocktail bar and authentic Thai restaurant promises to whisk you away on a tropical journey, infused with theatrical innovation and passion that makes it London’s tropical paradise.

THE START OF THE LAKI KANE WAVE At the heart of Laki Kane is a story deeply

rooted in a love for tropical destinations, mastery of mixology, Thai cuisine and a shared passion for unparalleled entertainment and unique experiences. Brought to life by the collaborative vision of co-founders Steve Kyprianou, Sam Robson and Georgi Radev: the three friends wanted to reimagine the classic Tiki bar into a contemporary tropical oasis, where patrons are immersed in a festive tropical ambience and a theatrical backdrop.

The name, meaning ‘Lucky Person’ in Hawaiian, embodies the venue’s vision: to provide each guest with a unique and unforgettable experience. More than just a bar, Laki Kane is a journey through tropical lands, rich histories and exotic tastes.

THE PILLARS OF OUR SUCCESS The unparalleled success of Laki Kane is built upon three defining principles: authenticity, innovation and unwavering commitment to quality. Every cocktail we meticulously craft tells a story, with ingredients sourced from the finest locales. We ensure that every sip is a harmonious blend of exceptional flavours. Our mixologists, celebrated and distinguished in their field, infuse every concoction with their profound passion for the art of cocktail creation. Their expertise ensures an exquisite taste, and pioneers avant-garde techniques that challenge and redefine traditional cocktail-making. It’s this balance of time-honoured practices and contemporary innovations that deeply resonate with our patrons, who have an affinity for the allure of the exotic.

THE LAKI KANE DIFFERENCE Laki Kane has carved its niche in a city brimming with cocktail bars and restaurants. Our standout element is our devotion to delivering a unique and



unforgettable experience, not just food and drink. Our world’s first group rum-making classes and cocktail masterclasses, amongst other unique experiences, mix pleasure with education, while our live entertainment brings the Laki Kane essence to life. Our theatrical presentation of food and cocktails is an ode to our dedication to innovation, taking inspiration from our signature sugar-cane pressing process, a nod to tropical traditions. Our innovative Thai tapas sharing board menu is designed to foster connections, drawing people together in celebration. From décor to ambience, and our passionate staff, every detail is fine-tuned to transport patrons into a one-of-a-kind tropical paradise.

STAYING AHEAD OF THE CURVE The world of mixology is dynamic, with trends evolving continually. At Laki Kane, we pride ourselves on our proactive approach to embracing change. We invest in regular training for our staff, host workshops with industry experts, and ensure we’re always in the loop of global mixology trends. Furthermore, feedback from our patrons plays a pivotal role, ensuring we’re always meeting and surpassing expectations.

ENVISIONING THE FUTURE: LAKI KANE’S GOALS We aim to expand our menu in the shortterm, incorporating even more global influences and innovative concoctions. Our long-term vision is to establish Laki Kane venues in other major cities, allowing more people to experience our unique blend of authentic food, tropical magic and mixology mastery.

PEARLS OF WISDOM FOR ASPIRING BARS Our advice to those stepping into this exciting world is simple: be genuine. In an industry where patrons seek authentic experiences, remaining true to your vision and values is paramount. Continuously educate yourself; adapt, innovate, and listen to your patrons. They are the heart of your establishment. Laki Kane is more than a bar; it’s an experience, a tropical escape, and a celebration of the world’s rich cocktail heritage. Join us on this exciting journey and discover the magic for yourself. For more information, please visit or contact Georgi Radev at or 020 7607 0766.




HARRY, PLEASE INTRODUCE SONOS TO OUR READERS. As the inventor of multi-room wireless audio, Sonos is the world’s leading sound experience company, and has been around for over two decades. When Sonos was founded in 2002, the streaming companies we know and love today (Spotify, Apple Music, Amazon Unlimited etc.) didn’t yet exist. Our founders knew that music streaming over the internet would quickly become the de facto way to enjoy music, and years later, Sonos innovation is still driving the future of listening with a growing portfolio of category-defining products and experiences that feature cutting-edge acoustics, immersive sound, intuitive control and premium sustainable design. The Sonos portfolio offers a complete listening solution for commercial spaces and the home, with products to suit all room sizes and listening needs. From immersive Dolby Atmos home theatre set-ups to market-leading smart speakers, connected audio components that drive third-party amplifiers or passive speakers and our own Sonos architectural solutions for indoors and outdoors, including


portable companions that work wherever you take them, and connect right back into the system when they return. What’s important to understand is that Sonos is a system. Our products work individually and seamlessly together. They are built to easily integrate into customers’ spaces and environments. We make great hardware, but it’s our platform – our software and our partners – that keeps

the system and experience getting better over time. We continue to innovate, creating unique experiences to serve our customers, from Sonos Voice Control that gives customers a friction-free privacy-first control of their music and our streaming platform, Sonos Radio. This of course extends to partner solutions where our open APIs allow integrators to connect Sonos into larger smart tech installations.


HOW CAN SONOS’ RANGE OF SOUND SYSTEMS SUIT A RANGE OF DIFFERENT VENUE STYLES AND SIZES? We have a portfolio of products that serve a wide range of spaces and demands, and can be categorised as All-in-one, Portables, Home Theater, Components and Sonos Architectural. Our All-in-one speakers Era 100, Era 300 (the latter comes with spatial audio) and Five are specifically designed for music, radio, audiobooks and more to sound great, these speakers can really elevate listening in a bar, creating an atmosphere that echoes the energy and compliments the decor of a space. Depending on the layout of the bar and the ambience you want to create, these speakers can be used singularly in an ‘all in one’ configuration, paired together to work in stereo, or multiple speakers connected in multiple rooms all playing the same audio. You can also use multiple speakers in multiple rooms to play different audio in each space, meaning the sound experience moves with the customer. The Portables range consists of Roam and Move2, these are designed for when you’re on the go – travelling or simply wanting to extend the music from your indoor sound system to outdoors (these are great solutions for small bars with outdoor space). Our Home Theatre speakers Arc & Beam-Gen 2 are designed to work stand alone with the TV providing bigger and better audio for TV entertainment such as watching sports (and when a soundbar is paired with either 2x Era 100’s for surround sound or 2x Era 300’s for immersive spatial audio and Dolby Atmos cinema sound, this really levels up the listening experience to new heights, feeling like the sound is all around you and you’re in the middle of a game), they’re also perfect for just playing music and other audio content. All of our speakers and soundbars are smart and have built-in microphones that can be controlled by Sonos Voice, which is focused purely on serving up the music you request and love in your bar or room/s - it’s not a general purpose voice assistant so only delivers the music and Sonos app experience such as playing curated Artist selections or genre stations from Sonos Radio, or queuing up preferred tracks & playlists from over 100 music streaming services, and you can play PRS free music from Tribe of Noise, Epidemic and ‘Music your brand’ and more, direct from the Sonos App. We also launched Sonos Pro earlier this year in the U.S only (we don’t yet have a launch date for the UK), which is a new flexible software as a service

(SaaS) subscription-based offering that includes a simple dashboard to remotely manage a system across multiple locations, commercially-licensed music, personalised support making it easy for businesses to deliver great sound. And finally, our components such as Amp and Port along with Sonos Architectural offer a more bespoke, alternative way of audio streaming when integrating Sonos with other pieces of equipment such as passive speakers that are built into the walls or ceilings and for those looking for extra personal touches you can hook these up with turntables to play vinyl.

building thoughtfully designed hardware that people trust, and there’s demand for these experiences in bar spaces – we’ve already seen an incredible amount of organic growth for Sonos in commercial spaces, unveiling a massive opportunity for our brand to deliver a custom sound solution designed for businesses. Whether a bar needs a few compact speakers to outfit a small space or a mix of smart speakers and components for multiple locations, all Sonos products work together seamlessly, making it easy to expand a system, add new speakers, and adjust plans as your business grows. Now you can fill one of your bars or many locations with astonishingly clear, balanced, and detailed Sonos sound that emotionally resonates with customers and keeps them coming back for more.



Our guiding principle is that the listening experience on Sonos is simple, and that includes ensuring our products easily work together with other smart tech products. Sonos is known for delivering sound experiences that awaken our emotions, and as a consumer brand, we’ve seen tremendous success by building products that deliver immersive sound, an easy experience, thoughtful design, and access to all the content people know and love. Sonos products are built to last and just work – keeping it simple and providing flexibility for both the customer and the integrator. We’ve spent the last two decades mastering multi-room audio and

Over the years Sonos has built a natural following in commercial spaces – we estimate that over 150K business locations globally are using Sonos today. Music and sound are the foundation for creating great experiences and keeping customers coming back for more, and Sonos is known for delivering sound experiences that awaken our emotions. Bars can now leverage a good quality sound system to play curated music and visuals to create a sensory experience in their environment that offers something unique and builds an emotional connection with customers and ultimately increases engagement.





enturies ago, Polish nobility began infusing their vodka with the rare and enigmatic bison grass, believing it gave them the power of the Bison. Today, Żubrówka exists to carry on that legacy, combining tradition with state-of-the-art technology to create a legendary, one of a kind vodka that is steeped in 500 years of heritage. Żubrówka, the world’s third largest vodka brand, is made with this historic bison grass, hand-picked from the primaeval Białowieża forest in Poland, a beloved world heritage site that forms part of Europe’s invaluable green lung, where the last remaining herds of wild bison roam free. The prime ingredient of bison grass has been celebrated throughout history in all corners of the world for the strength and virility it was believed to bring those who consumed it. The botanical boasts a reputation of cultural significance in Poland today and is a component Żubrówka takes great pride in. Collecting and preparing just one blade of bison grass is a laborious and time-honoured process that has been passed down from generations of local residents. Once ready for harvest, the grass will be cut at a 45° angle with a blunt knife to stimulate regrowth, before being handdried in un-insulated attics for one month. The dried bison grass is then transferred to the Bialystok distillery, where it is gently circulated for three days, first with hot water, then with delicate spirit. The resulting infusion is transferred to vast oak casks for 30 days of maturing, giving it a richer, deeper flavour, before being


pressed through natural filters which preserve the organic taste and aroma of bison grass. The infusion is blended with the highest quality Polish spirit and deep well water, before being hand-finished with a single seasoned blade of bison grass placed in the bottle, as a final testament to Żubrówka’s authenticity. The vodka’s fresh and pure palette makes it extremely versatile, enjoyed by many straight or on the rocks, whilst for centuries people have mixed Żubrówka Bison grass with

traditional apple juice to create a classic, refreshing Apple Żu. Now, Żubrówka is partnering with Beer52 to produce a limited edition bison grass wheat beer, showing how the bison grass botanical continues to inspire alcohol producers to elevate existing products. The Żubrówka brand is firmly stepping into its next era, creating new and exciting chapters in its 500 years history and building momentum to continue delivering high quality vodka to consumers. Żubrówka Bison Grass Vodka is available from a wide range of stockists, including Sainsbury’s, Waitrose, Amazon, Master of Malt, Matthew Clark, LWC, Fine Wine Sellers and Saxty’s Wines.




t Incognito, we are constantly trying to push the boundaries of mixology, by finding ever more creative ways to engage the senses, play with perceptions and, ultimately, enhance the customer experience. Over the course of our concept’s evolvement, we have always had this at the core of everything we do, and no cocktail epitomises our goals more than The Butterfly Effect. With inspiration taken from the idea that a butterfly flapping its wings could result in a tornado on the opposite side of the world a few weeks later, The Butterfly Effect is served in a stunning custom-made glass butterfly house, complete with handmade gold gilt butterflies that are suspended over a bed of reindeer moss and small wildflowers. To enhance the theatrics of the serve further, we add dry ice infused with a Mediterranean pine aroma. Once the cocktail is complete and ready to be dispatched to a guest, the fog begins to fill the glass house and creates the likeness of an early morning mist-filled meadow. Once delivered, the Storyteller (Front of House Member) removes the glass house with a certain amount of style and releases the Mediterranean pine infused fog, unveiling the remaining hidden butterflies, stunning meadow and, of course, the cocktail, which is buried neatly amongst the moss on a tree slice coaster. When conceiving the serve, there were a

All of the components of the cocktail come together to create a truly multisensory experience that looks, smells and, of course, tastes wonderful 44


We wanted guests to close their eyes, take a sip, open them and think: ‘this tastes just like it looks’

few elements in the forefront of our minds that were very important. A particular focus was applied to the aroma of the fog, the flowers used for the meadow and the flavour profile of the cocktail. It was important that the aroma was instantly recognisable, in the hope it would evoke a sense of nostalgia, taking the customer back to a particular walk they once took on a summer day. The meadow was also important, and, for this, we use multiple shades of green reindeer moss and only use small wild flowers that are in proportion to the serve, to give the most realistic, scaled down version of nature that we can. The cocktail, of course, is the most important element of all. We want guests to close their eyes, take a sip, open them and think: ‘this tastes just like it looks’. The cocktail itself is a crisp, elegant blend of our own gold medal-winning Incognito London Dry Gin, Green Chartreuse, green apple syrup, fresh lemon, lemongrass and egg white, which form a refreshing liquid that screams nature. All of the components of the cocktail come together to create a truly multisensory experience that looks, smells and,

THE BUTTERFLY EFFECT INGREDIENTS: • 50ml Incognito London Dry Gin • 5ml Green Chartreuse • 30ml green apple syrup • 20ml lemon • 1 drop lemon grass essence • 1 egg white

METHOD: Reverse dry shake

of course, tastes wonderful, and, ultimately, encourages the customer to share their experience with friends and family on social media. At Incognito, we will always stay true to our values and vision of pushing the boundaries of traditional mixology. In a world where social media plays such a powerful part in the success of a business, and customers increasingly looking for value that outlasts their visit, we believe that ‘The Butterfly Effect’ over delivers on these wishes.


Social Media Top Picks






A Rum Like No Other WE SIT DOWN WITH TRUDIANN BRANKER, MASTER BLENDER AT MOUNT GAY, WHO UNVEILS THE NEW ANNUAL RELEASE, THE FIRST EDITION OF THE SINGLE ESTATE SERIES. PLEASE TELL US ABOUT MOUNT GAY AND THE RANGE. Mount Gay distillery is the oldest running rum distillery in the world. We are located in Barbados, at the north of the island and have been operating in the same place for more than 320 years. We are traditionally a brand who prides ourselves on the art of the blend – most of our range is a blend of pot still, which is more the original way in which rum is crafted, and column still. Everything we do is aged in St Lucy, in Barbados, on the site.

Our range starts with Eclipse, a blend of pot and column still, it’s two years old and is aged in a whiskey barrel – Eclipse is perfect for rum punch and other serves! We then have Black Barrel, which is three to seven years old. It’s aged in ex-American whiskey casks and then, finished in heavily charred ex-bourbon casks for six month. Finally, XO, which is five to seventeen years old and matured in American whiskey, bourbon and cognac casks. The Master Blender Collection limited release series highlights the research and innovations aspect. It gives drinkers a glimpse into what I see every day and shows the in-depth process of making rum, such as the different barrel, fermentation and distillation pairings.

PLEASE INTRODUCE MOUNT GAY’S NEWEST ADDITION, THE SINGLE ESTATE SERIES FIRST RELEASE. We are proud to share the First Edition of the Single Estate Series, a new annual release celebrating Barbados that embodies the terroir of the birthplace of rum. The Single Estate Series is as Barbadian as rum could be. Growing Barbadian sugar cane to make Barbadian molasses, and bringing every element of the rum production together at our home in St Lucy, the birthplace of rum, was a unique journey. This release is a first for us, the first estate rum we launch at Mount Gay. Like any first, it has been a huge adventure for the whole team. We learnt to farm sugar


cane, we learnt to mill sugar cane. We created Barbadian molasses that, for the first time, was not a by-product of making sugar, it was the product focus. The Single Estate Series rum speaks to this quality of molasses, and of Barbados rum making. Single Estate Series 23_01 is a blend of 2016 and 2017 harvests. It is 100% copper pot still and aged in ex-bourbon casks, allowing the flavour of the rum and its unique terroir to shine. Best enjoyed neat, Mount Gay Single Estate is a truly complex blend, with light golden hues, and its nose full of pear, plum, fresh cut flowers, dried fruits, nutmeg and lemon. The palate brings pineapple, sea salt, leather, ripe yellow banana and star anise. Bottled at 55% ABV, Mount Gay Single Estate Series 23_01 is non-chill filtered in order to preserve the rum’s rich aromas and natural colour. This expression is limited to 4,002 bottles and is available now, RRP £345, at Hedonism and Master of Malt.

WHAT MAKES MOUNT GAY A SUPERIOR CHOICE FOR BARTENDERS? Mount Gay comes with more than just the liquid, it comes with history – producing rum for 320 years and being the oldest running rum distillery, this is the first thing that comes to mind when you think of Mount Gay. There’s also the versatility of Mount Gay’s products which makes it so special, from Eclipse, Black Barrel to XO, and the ability to pair these with an array of serves and cocktails.

Adding sophistication to any wine list

Champagne will always have a place on any wine list, instantly adding prestige and cause for celebration. From renowned Champagne house, Champagne Moutard, the Moutard Grande Cuvée Brut is available in a range of sizes from half bottle through to Jeroboam. Blending 80% Pinot Noir and 20% Chardonnay from 20 year old vines, this Cuvée is the pillar of Moutard’s production. A juicy mix of black cherry and candied pink grapefruit. Available to the UK trade through Lanchester Wines, never available in a supermarket! 01207 52 1234




The Tr-end of the Year AS THE YEAR COMES TO A CLOSE, WE SHARE FIVE TOP INDUSTRY TRENDS FROM 2023 THAT WE EXPECT TO SEE CONTINUE AS WE ENTER 2024. RUM It is safe to say that rum ruled 2023, with consumers becoming more curious about the wonderful spirit than ever before! Entering what seemed to be a ‘Rum Renaissance’, the industry welcomed a plethora of rum brands and diverse variations, each eager to educate and re-educate consumers on rum’s versatility and great flavours. There was significant growth in the premium and super premium sector, as more consumers seek a quality spirit that has a rich and authentic story. Looking to 2024, rum’s future looks bright, and we look forward to seeing the sector, as well as the passionate individuals behind rum’s acceleration, thrive!

THEATRICAL SERVES The presence of theatre in bars has grown exponentially over the past few years, particularly after the COVID-19 pandemic, with consumers seeking an altogether elevated and unique experience in hospitality venues. With the rise of social media and the demand for ‘Instagrammable’ experiences, 2023 saw a boom in theatrical serves, with more venues meeting guests’ demand for wow-factor cocktails. As bartenders continue to set the bar high, seeking to offer guests something new and exciting, the role of theatre in venues is sure to grow as we enter the New Year!

NO AND LOW 2023 – The year of mindful drinking! This past year, the bar industry has witnessed the heightened demand for no and low serves, as consumers become increasingly health-conscious. No and low alcohol drinks – whether that be 0% spirits, beautifully curated mocktails or sumptuous soft drinks – have acquired respect among the industry, with almost all venues now dedicating some space to alcohol-free alternatives on their menus. The bar industry is more inclusive than ever, with consumers being able to enjoy a great-tasting, quality serve, whatever their lifestyle choices. The no and low category is expected to grow further in 2024, and we welcome this trend that provides all consumers the opportunity for an authentic drinking experience.

PREMIUMISATION This year, the industry has seen the growing trend of premiumisation across all categories – from spirits, draught and bottled beer, to mixers and bar snacks! Consumers are seeking an altogether elevated experience when eating and drinking out, and, because of this, are willing to spend that little more on an exceptional serve. Though being faced with the cost-of-living crisis, it seems guests are favouring quality over quantity, viewing a great-tasting, quality tipple as an investment part of a wider experience to be enjoyed! Entering 2024, we expect this trend to continue, and urge all operators to think about trading-up their serves!

RTDS The ready to drink and pre-mixed category shone all throughout 2023, and shows no signs of stopping as we enter another promising year for hospitality. New and exciting innovations within the industry have seen the RTD boom, which offers guests a fun and unique way of enjoying their favourite serve. From cocktail creations to a simple yet delicious G&T, almost all brands have now adopted the RTD variation into their ranges, proving they are a staple for venues. While offering guests a new and refreshing way of drinking, RTDs also benefit venues in terms of maximising efficiency and reducing waste. We expect to see the category grow further in 2024, with more quality and authentic RTD ranges taking the industry by storm!



Cheers to That! WE LOOK BACK ON WHAT HAS BEEN A SUCCESSFUL AND VIBRANT YEAR FOR THE INDUSTRY, REVISITING EACH MONTH OF 2023 TO CELEBRATE BAR MAGAZINE’S HIGHLIGHTS! JANUARY 2023 kicked off in high spirits with an extensive January issue full of our predictions for the year. After a successful 2022, we knew 2023 would be the year of continued growth and excellence for hospitality, with exciting new trends on the horizon as well as existing ones set to take-off. Our Ones to Watch feature spoke on the year’s trends to look out for, from the rise of innovation across spirits including Tequila, Vodka and Whiskey, to the growing Premiumisation across all categories, the rising demand for No and Low serves and the expansion of the wine category. These trends have certainly been at the forefront of the industry this year, and as we end 2023, they continue to shine as trends to keep your eye on as we enter another great year for hospitality! Look out for our upcoming Ones to Watch feature next month in which we will revisit the trends we see to take the industry by storm in 2024!

FEBRUARY In February, we featured a rather exciting ‘New Creation’ courtesy of PocketSquare Skyline Bar & Terrace, which highlighted the increasing role of theatre and storytelling within venues. Stoker, from PocketSquare’s menu inspired by fictional characters, echoes Bram Stoker’s ‘Dracula’, a bittersweet mix of Campari, blood orange and pumpkin spice. Served with Grenadine in a blood syringe, the serve encourages guest interactivity and entertainment, as guests can adjust the sweetness to suit their tastes. As ‘Instagrammable’ experiences become ever more important to consumers, we have seen theatrical serves take off in 2023, with wow-factor cocktails being a staple to many hospitality venues. While guests continue to seek unforgettable experiences and are willing to spend a little more on a quality serve, the standard have been set high in the past year, and as we enter 2024, we expect theatrical serves to continue to be the buzzword for all venues no matter their scale!

MARCH Venue design was a huge talking point within the industry in 2023, with more guests placing the aesthetic appeal of the venue as of equal importance as the quality of the serves. March’s Behind the Bar feature looked at the importance of a beautifully designed and efficient bar, revealing how to strike a balance between the two. As guests are expecting an altogether elevated experience in hospitality venues, the need for aesthetic appeal is becoming more and more crucial, and for bars, brushing up on the finer details makes all the difference in boosting revenue and gaining a competitive edge. With venues focusing more on interior design, as we go into the New Year, we expect this trend to continue, and look forward to showcasing some of these awe-inspiring venues!



APRIL April saw the announcement of the BMAs, Bar Magazine’s first ever awards ceremony! Years in the making, the concept of the Bar Magazine Awards is to offer the industry’s amazing individuals some well-deserved recognition and appreciation for their achievements. Through six categories, The Environment Award, Venue Design Award, Best Dining Concept Award, Marketing Innovation Award, Best Mixologist Award and Best Venue Manager Award, the BMAs will shine a light on the exceptional work of hospitality’s most skilled individuals, awarding them their overdue applause for their service to the industry. Hosted by Ian Burrell, Global Rum Ambassador, and supported by industry giants including, De Kuyper, TNT Sports, Kopparberg, Steel Keg Association, The Spirit Lab, The Secret Garden Distillery, UK Hospitality, UKGB, Merceica, The Drinks Trust and Licensed Trade Charity, the awards will gather more than 300 hospitality individuals under one roof for a special night of celebrations. With just one month to go, the excitement is building and tickets are selling fast! To ensure attendance to the event of the year, buy your ticket now at:

MAY In May, a very special social media segment was born – Bartender of the Week. In this feature, we headhunt an exceptional bartender and interview them about their career so far, their love for the craft and what, in their opinion, makes a great bartender. An instant success, the Bartender of the Week segment has given a platform to over 30 bartenders so far, shining a light on their passion and dedication to the industry and highlighting them and their work as an example of hospitality excellence. With participation of bartenders from some of the most-esteemed venues, including Tiago Mira of Bacchanalia, Giovanni Bruno of Blue Bar at The Berkeley and Iain McPherson, Owner of Panda and Sons, to name a few, the social media segment has become an accolade for hospitality, which encourages the celebration of exceptional individuals across the industry by peers and colleagues. As we enter 2024, we look forward to celebrating more exceptional bartenders, sharing their name and words with the industry. Are you a passionate and skilled bartender? Or do you know someone that is? Nominate yourself or a peer for the Bartender of the Week social media segment by contacting us via Instagram @BarMagazineUK.

JUNE 2023 was the year of education and re-education around sustainability in the Hospitality industry. A pressing topic, equally important to both consumers and customers, the past year saw a shake-up in the industry, with venues switching to greener initiatives and some making sustainability their competitive edge. In June’s Sustainability issue, we spoke to industry experts who revealed how venues can work towards net zero, whatever their starting point. In the article, Markus Thesleff, Founder of Viajante 87, told us: “Our ethos is all about showcasing sustainability and zero-waste wherever possible, and waste and cut-offs are repurposed and recycled within the drinks program.” Going into 2023, Sustainability’s presence in the industry is expected to grow, and we expect more venues to be marketing their sustainability in initiatives in a fun, engaging and trendy way! We will be continuing to shine a light on this important topic in our upcoming January issue, in which we will speak to industry experts including Dan Vorlage of the Steel Keg Association and the team at Speak in Code, Manchester.



JULY The summer months saw an exciting collaboration for the industry – a ‘perfect match’! For the third year running, Sipsmith London returned to Wimbledon Tennis Championships as the official Gin partners, in which they provided a quintessentially British experience with an array of delightful serves including the Strawberry Smash G&T, created with Wimbledon strawberries, and the timeless London Dry G&T. Painting the capital green, Sipsmith held exciting activations and takeovers all summer long and Bar Magazine had the pleasure of attending! Recently unveiling a sustainable redesign, Sipsmith are set to take 2024 by storm for another year! Their brand new bottle is now made with up to 44% recycled content, and with the decision to remove the wax-dipped lid, the brand will save 7 tonnes of single-use plastic per year while making the recycling process easier for consumers. We look forward to seeing the new and improved bottle design on back bars as we enter the New Year!

AUGUST In August, we introduced a brand new editorial feature at Bar Magazine – Hospitality Heroes, in which we sit down with the industry’s most influential and successful figures. In the feature’s debut, we sat down with celebrity bartender, Merlin Griffiths, who told us the story of his career, the successes and the challenges he has faced and more on his collaboration with Harrogate Spring Water. Partnering with the brand as part of their Mindful Drinking campaign, Merlin provided insight into the rising demand of the No and Low category, a trend that came to life in 2023 and one that’s set to continue into the next year. Since launching the feature in August, we have had the pleasure of interviewing some of Hospitality’s most-esteemed individuals including Nicolas Medicamento – aka Dr. Cocktail, Alessandro Palazzi – known as ‘The Bartender’ and most recently, the amazing Salvatore Calabrese! Here at Bar Magazine, we are honoured to form connections with such successful and influential personalities and are truly delighted to be able to share their stories and words of wisdom with our readers. Going into 2024, we have some very exciting interviews lined up with more of Hospitality’s Heroes!

SEPTEMBER As summer came to a close, Bar Magazine had the delight of jetting off to the Amalfi Coast to enjoy the tastes of the Mediterranean! Courtesy of UKBG and The Mediterranean Aperitivo Project, I joined fellow industry professionals to learn more about European products with European Geographical Indication, including PGI Costa d’Amalfi Lemons. The trip involved many Vermouth-fuelled excursions and Aperitivos, in which we experienced the true Mediterranean way of life – the simplicity, as well as the quality of the food and drink offerings. Among the study trip to Amalfi, the Mediterranean Aperitivo Project also held an array of exciting activations including Mediterranean Aperitivo Week and Restaurant Week, October 23rd-29th, across UK hospitality venues. With the rising popularity of Vermouth and cocktails, like the Negroni, we expect the Mediterranean food and drinks culture to become more prevalent in UK bars and restaurant – and we look forward to see what the Mediterranean Aperitivo Project has in store for us next year!


The Rum category experienced significant growth within 2023, with more consumers becoming increasingly discerning around the spirit and all that it has to offer. October was a celebration of the category with the return of RumFest 2023! Returning for its 17th year, Rum Fest, founded by Ian Burrell, showcases hundreds of rum brands under one roof, educating consumers and venue operators on the category through seminars and masterclasses. The Rum Renaissance is certainly in full swing, and as we enter 2024, we expect the category to grow further, with more emerging brands and rum-based creations being popular amongst guests. Speaking to Ian Burrell in September’s Rum issue, he predicts a promising future for the category: “In the future you will see more sugarcane producing regions like Africa and Asia creating new premium rum brands for the international and local markets. There will also be an increase in quality independent bottlers that seek rums from the more traditional producers from the Caribbean and South America. “This will increase rums popularity, globally, as there will more consumer awareness to the diversity of rums,” Ian adds.

NOVEMBER Nobu Shoreditch Bar and Terrace featured as our exceptional Venue of the Month in November’s issue. Adorned with animated street art, the stunning bar serves a menu of carefully crafted cocktails and non-alcoholic drinks, alongside an extensive drinks list including Nihonshu sake and whiskeys. The venue’s one-of-a-kind serves and Japanese-inspired edible bites create an unforgettable experience for guests, and furthermore, highlight the growing trend of Japanese food and drinks offerings within the industry as a whole. Going into 2024, we expect more venues to take a leaf out of Nobu’s book – by placing a stronger importance on food pairings and the synergy between the two, as well as embracing Japanese offerings like Sake and Japanese Whiskey. Keep your eyes peeled for our upcoming 2024 Venue of the Month feature in which we shine a light on an exceptional venue staying ahead of the curve.

DECEMBER As we come to the end of what has been a lively year for hospitality, we can’t wait to see what the next year brings! Looking to 2024, the future looks bright – kicking off the year with the inaugural Bar Magazine Awards in January, and an exciting line up of full-packed features in the months to come, including special hospitality heroes guests, more new creations and an abundance of exceptional venues to review, we are eager to bring hospitality professionals the industry’s leading advice, news, and expert guidance for the year ahead! Goodbye 2023 and hello 2024!







raham’s Port has announced the launch of its global bartender competition for a third year running in 2024. Seventeen professional bartenders and mixologists from different countries across the globe will compete head-to-head in Porto for the chance to win a €1,000 cash prize, along with a six-months’ supply of Graham’s Blend Nº5 White Port and Blend Nº12 Ruby Port.


To take part, contenders are tasked to create a new cocktail which boasts originality and flair, using either Graham’s Blend Nº5 or Graham’s Blend Nº12, and prepare it in front of a panel of expert judges. For the UK leg of the competition, the winner will receive a 4.5L Graham’s 10 YearOld-Tawny and an invitation to the global final in Porto (flights, accommodation and meals included). Finalists will have the

TO BE ELIGIBLE FOR NEXT YEAR’S COMPETITION, THE FOLLOWING RULES APPLY… RULES OF ENTRY: • To be eligible to participate in the competition, candidates are required to be employed as a professional bartender or mixologist. • Candidates must be available during the dates of the global final in Portugal (5th-8th of May 2024) • There is a limit of one cocktail entry per person. • Entrants must specify an original name for their cocktail. • Recipes must be expressed in millilitres, with dashes and/or drops being the smallest quantities. • The recipe must be port-based, with the dominant ingredient being either Graham’s Blend Nº 5 White Port or Graham’s Blend Nº12 Ruby Port. • The recipe must not contain port from any other brand. • The recipe should contain readily available ingredients that are typically available to bars around the world. • It is prohibited to use ingredients that contain tobacco, any type of drug, or psychotropic ingredient.


UNFORGETTABLE Refreshing aperitif cocktail, a fruity flavour profile on the palate with the perfect balance of dryness and sweetness and herbal fresh notes from basil, thyme and rosemary. Served in a champagne coupe glass and garnished with rosemary and two olives.

INGREDIENTS: • 35ml Graham’s Blend Nº5 • 25ml The Botanist Gin • 10ml Plum sake • 20ml Thyme syrup • 15ml Lime juice • Fresh Basil • 3 drops Rosemary Bitters • 50ml Ruffini Sparkling wine • Rosemary and two olives, to garnish

METHOD: Combine Blend Nº5 with the Botanist Gin, Ruffini sparkling wine, plum sake, thyme syrup, lime juice, fresh basil and rosemary bitters and shake. Pour into vessel of choice, ideally a champagne coupe glass then, garnish with a fresh sprig of rosemary and two olives.

opportunity to explore the glorious history of Porto and the Douro Valley during their stay. Graham’s Blend Series represents a fresh and innovative take on port. Leading the way, Blend Nº5 and Blend Nº12 are designed specifically for mixing, and each bottle is

made from handpicked premium grapes and decorated with hand-drawn images by renowned Portuguese fashion illustrator, António Soares. The winning cocktail of this year’s UK leg of the Blend Series Competition 2023 was crafted by bartender Mario Gualtieri,

from Cut, 45 Park Lane. ‘Unforgettable’ or ‘Inesquecível’ combined Blend Nº5 with the Botanist Gin, Ruffini sparkling wine, plum sake, thyme syrup, lime juice, fresh basil and rosemary bitters.





e sit down with Nicolo Aversa, Bar Manager at TÖLT, who tells us more about the cosy escape – a place where Icelandic culture meets modern luxury.

NICOLO, PLEASE TELL US ABOUT TÖLT BAR. TÖLT is a charming cocktail bar that takes inspiration from Iceland, having been named after the unique fourth gait Icelandic horses are best known for, crafting a range of specialty cocktails and providing warm hospitality. It is an intimate space, and Icelandic culture has been woven into the fabric of its design, from the colourful custom rugs, with a pattern inspired by traditional Icelandic geometry, to the overall colour palette of blue and orange being a direct cultural reference to the country‘s landscape of fire and ice. Each drink is meticulously prepared using Iceland’s rich natural resources, including seaweed, berries, plants, moss and more. Our aim is to offer tourists and locals alike an authentic Icelandic experience by exploring ingredients not typically used in cocktail making. One of our signature cocktails, Dillicious Eve, features vodka, elderflower liqueur, dill, green apple, lemon and aquafaba, offering our guests a mixture of flavours that are unique to TÖLT.


WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO THE VENUE’S SUCCESS? While our unique drinks are a standout feature, our guests most appreciate the friendly and inviting atmosphere we cultivate. The bar has been designed to embrace visitors upon entry, with curved edges and nooks that have taken inspiration from Iceland’s history, in which Vikings used to gather together in circles and trade

battle sagas. These intimate spaces create the comfortable, one-of-a-kind atmosphere TÖLT is known for, and our primary focus is to ensure that every guest feels exceptionally valued. The bar exudes an air of grace and sophistication, yet our number one commitment lies in tailoring our service to meet individual needs. Spending quality time with our guests is paramount, and witnessing people leave the bar a little happier is the greatest reward for us.


WHAT MAKES TÖLT STAND OUT FROM YOUR COMPETITORS? Following EDITION standards has provided a strong foundation for delivering impeccable service. EDITION is known for offering an unexpected and refreshing collection of hotels that offer a personal, intimate and individual experience, and The Reykjavik EDITION set the standard as the city‘s first truly luxury hotel experience, setting it apart from all our competitors. TÖLT encapsulates the essence of Reykjavik in a modern and contemporary way,

and, coupled with our distinctive drink creations and a location unlike any other in the country, TÖLT promises a dreamlike evening for our guests and their friends, offering an escape from the bustling reality outside.

HOW DOES TÖLT STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVERCHANGING INDUSTRY? We are fortunate to have a passionate team well-versed in the bar industry and

its trends. Innovation is the lifeblood of our enthusiasm and satisfaction in this profession. Without creativity, this job wouldn’t be as fulfilling.

WHAT ADVICE WOULD YOU GIVE TO AN UP-AND-COMING BAR? Building a team that shares our passion that goes beyond work hours, and fostering a sense of camaraderie through shared experiences and leisure. It all begins with our hiring process, where personality holds more weight than skills. This focus on our people, and providing a personalised service, allows us to connect emotionally with guests, creating a deeper loyalty to the bar. Knowing your guests and their tastes is crucial to providing authentic, warm hospitality, and ultimately the guest experience is everything.

WHAT CAN UK VENUES LEARN FROM YOU? While the UK stands as a significant hub for cocktail creation, Iceland, with its serene and unhurried lifestyle, aids in concentrating on the job with less stress. This approach often leads to improved work quality, thanks to having content and relaxed team members. TÖLT, despite being part of a luxury hotel with all its demands, maintains the same ethos for the team and guests alike, and we incorporate the Icelandic spirit in all our practices. Our goal is for everyone to unwind and relish the night to the fullest.



Serving Excellence DAVID CUTLER, HEAD OF TRAINING FOR LAVAZZA UK, TELLS US MORE ABOUT THE BRAND, REVEALING WHAT MAKES IT A SUPERIOR CHOICE FOR OPERATORS, AS WELL AS WHY OFFERING A HIGH-GRADE, AUTHENTIC COFFEE IS CRUCIAL FOR BARS. PLEASE TELL OUR READERS ABOUT LAVAZZA. Lavazza, founded in Turin in 1895, has been a family business for four generations. Today, Lavazza Group is one of the leading players on the global coffee scene, active in 140 markets, producing 30 billion cups of Lavazza coffee every year. Recently, Lavazza has launched a new range in the speciality coffee space, celebrating Lavazza’s rich heritage in coffee, which started back in 1895. This range envelopes Lavazza’s passion for excellence and constant drive to make unique coffee experiences out of every cup.

WHAT QUALITIES MAKE LAVAZZA SUPERIOR TO OTHER, COMPETING COFFEE BRANDS? At Lavazza, we work together to build the future we want through exceptional experiences for customers and consumers and by sharing our passion for excellence. Committed to sustainability, premiumisation and responsible economic growth, we strive to protect people and the planet. We have recently refurbished and revamped the offer of our London Flagship Store, located on Great Marlborough Street, in the heart of Central London. There, coffee lovers can experience the extraordinary world of speciality coffee


through an exciting journey of discovery that brings the store’s concept, “Coffee Design”, to life. From the finest 1895 espresso to Italian regional coffee-based recipes, unique coffee design creations and experiences – the Flagship store is the place where ‘coffee takes different shapes’ and we celebrate the coffee bean in all its forms. Lots of people sell coffee, but Lavazza looks beyond this to support baristas and the coffee wider coffee community. We do this through continuously investing in digital innovations and training, one example being our coffee society platform.

WITH THE RISE OF COCKTAIL CREATIONS AND THE BELOVED ESPRESSO MARTINI CONTINUING TO BE A FAVOURITE AMONG GUESTS, HOW IMPORTANT IS IT FOR BARS TO EQUIP THEMSELVES WITH A HIGH-GRADE COFFEE TO AID THEIR SERVES? Premiumisation is a trend across all consumer products and coffee is no exception, particularly in the UK where the coffee culture is still ‘young’ compared to other parts of the world. This is a good thing as we don’t have the shackles of traditions to stick to. The UK is the perfect environment for speciality coffee, and now that consumers are used to premium

products, we can utilise this to provide them with the best. Since at the moment consumers are focusing on high-grade coffee and have greater access to premium coffee at home, we are seeing a shift in behaviour in bars, with mixologists taking their time to source quality ingredients to deliver the experiences consumers are coming to expect. This means that all the elements of cocktail making, including the Espresso Martini, are now becoming more premium.

HOW IMPORTANT IS IT FOR BARS TO OFFER GUESTS A HIGH-QUALITY, GREAT TASTING COFFEE? AND THEREFORE, HOW CAN THIS INCREASE REVENUE IN THE VENUE? Ultimately, if everything else a bar is offering is high-quality, this should reverberate to the coffee served. Furthermore, now that premium coffee is more accessible it is more important than ever to offer it. Following the pandemic, coffee is an affordable luxury that consumers have become used to and reach for. This self-taught premiumisation at home has to transfer into bars, to keep them one step ahead of consumers.

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