Bar December 2025

December 2025

Image courtesy of TeaHouse

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EDITOR’S NOTE

DECEMBER 2025

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s the year winds down and the festive season ramps up, December is a time of reflection and anticipation. For many in the industry, this month is a balancing act: celebrating the successes of the year while preparing for the opportunities of the year ahead. It’s a time to both close out the chapter and set the stage for what comes next.

In this issue, we’re diving into the rising trend of the no- and low-alcohol category as we approach Dry January. With consumers becoming increasingly mindful of their drinking choices, we explore the innovations and brands leading the charge in this space. Whether it’s for health reasons or simply a desire for a change of pace, the demand for alcohol-free options is growing, and it’s one that bars and operators are wisely paying attention to.

We’re also looking ahead to 2026 with our exclusive Preview feature, where we speak to some of the leading bartenders in the drinks space to gain their predictions for what’s to come. What will the next wave of cocktails look like? Which ingredients and flavours will dominate? The answers, as always, are full of surprises and exciting possibilities, providing a roadmap for operators looking to stay ahead of the curve.

Alongside these key features, you’ll find all your regular favourites: Venue of the Month, Hospitality Around the World, New Creations and Hospitality Heroes. Also in this issue, don’t miss our Bar Magazine Awards pages, where we continue to introduce our incredible partners and sponsors.

As we prepare for a new year, this issue is packed with inspiration, insight and practical advice to help you finish the year strong and step confidently into the future.

Cheers to a new year, and a new chapter in the world of drinks!

ELEASHA PRITCHARD, EDITOR-IN-CHIEF December 2025

On the cover: Birra Moretti www.birramoretti.com @birramorettiuk birramoretti © 2025 Cogent Multimedia Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to Cogent Multimedia Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

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CONTENTS

12 HOSPITALITY HEROES Lauren Mote, PATRÓN’s Global Director of On-Trade Excellence, traces her 27-year path from independent bar beginnings to worldwide advocacy.

23 BAR MAGAZINE AWARDS Discover the BMA pages for exclusive behind-the-scenes interviews with our partners.

37 2026 PREVIEW As the new year approaches, we’re exploring the trends to watch and the freshest innovations in the world of beverages.

51 NO & LOW

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We explore the no- and low-ABV space to discover emerging trends, fresh innovations, and new perspectives in mindful drinking.

62 VENUE OF THE MONTH Pedro Branco, W London’s Director of Beverage & Food, explains how The Perception Bar is reshaping Soho’s nightlife.

66 NEW CREATIONS Andrea Di Chiara, General Manager of The Gallery at The Savoy, introduces a modern take on the classic French 75: an all-day cocktail crafted with the unique flavour of Everleaf Marine.

68 HOSPITALITY AROUND THE WORLD

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We journey to Dubai to discover Galaxy Bar, a hidden gem in the city’s energetic nightlife. Krystian Hordejuk, Beverage Director at Tashas Group, explains how this carefully designed, intimate space merges inventive mixology and meticulous attention to detail.

EDITOR-IN-CHIEF

ACCOUNT MANAGER

SOCIAL MEDIA MANAGER

Eleasha Pritchard ep@cimltd.co.uk

Harrison Hume hh@cimltd.co.uk

Lily Lawson socials@cimltd.co.uk

PUBLICATION MANAGER

HEAD OF DIGITAL

DESIGN & PRODUCTION

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

Xhulio Bishtaja digital@cimltd.co.uk

James Taylor Grant Waters

HEAD OF BUSINESS DEVELOPMENT

CREDIT FACILITIES MANAGER

DIRECTOR

Gwen Lee creditcontrol@cimltd.co.uk

Tom Woollin

Jazmine Davis jazmine@cimltd.co.uk

MARKETING MANAGER

John Denning

MANAGING DIRECTOR

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

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NEWS

HEINEKEN UK DRIVES PREMIUM BEER GROWTH WITH SIGNIFICANT INVESTMENT IN BIRRA MORETTI

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EINEKEN UK is bolstering investment in its Birra Moretti brand, with the launch of brand-new glassware and a major marketing campaign, aiming to cement its position as the premium World Lager of choice in the lead up to the festive season.

Birra Moretti is already the UK’s number one World Lager brand[1], worth an impressive £1.02bn to UK pubs and bars[2]. As World Lager continues to shape the Lager category as a whole, with a 43% value share[3], the latest developments for Birra Moretti are set to establish the brand as the leading premium option – helping operators maximise the brand’s value and improve customer experience.

The new glassware has been designed and tested to provide the highest quality drinking experience. Glassware plays a vital role in elevating the overall experience while drinking out, serving as an extension of the brand’s identity. During consumer testing, customers found that Birra Moretti was the most appealing World Lager, with points increasing by 8% on previous testing[4], improving on an already strong base across distinctiveness and crafted descriptors.

Roll-out of the new Birra Moretti chalices is underway.

Operators can order the new glassware and find out more about how to maximise their Beer sales in the lead up to Christmas by visiting HEINEKEN UK’s eazle® platform at www.eazle.co.uk/huk/en/.

[1] CGA OPMS Value MAT P10 05/10/2024 [2] CGA by NIQ OPMS GB Value Sales MAT TY to P09 2025 (06.09.2025) [3] CGA by NIQ OPMS GB Value Sales MAT TY to P09 2025 (06.09.2025) [4] Birra Moretti Glassware Quant Dec2024

SCOTT MCKENZIE PASSES AWAY UNEXPECTEDLY AT 53

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ast month, Scott McKenzie’s family announced that he had very sadly passed away. The GM for Scotland for Cask Liquid Marketing had spent over four decades in brand building working for a myriad of drinks brands, bringing them to the on-trade. Ten of those years were spent at Cask where he oversaw all activity in Scotland for the UK based company. The team have issued the below statement as a tribute to their dear colleague and friend’s life…

A TRIBUTE TO A WONDERFUL MAN Last week the drinks industry lost one of the good guys. The word ‘legend’ is well overused in the exaggerated lexicon of the current day, but Scott McKenzie was exactly that. No fanfare, no circus, no blatant self-promotion on social media, just someone who quietly went about his job, helping to shape drinking habits and expanding people’s knowledge, making our lives more interesting. With a career spanning four decades, Scott worked on some of the industry’s most iconic brands – Maker’s Mark, Wyborowa, Kraken, Ocho, Benromach, to name but a few. But it wasn’t just the job that he did or the brands that he worked on that made Scott who he was. He delivered his work with passion, knowledge, kindness, and consideration. He was genuinely loved by all his customers and the fortunate people that encountered him.

As anyone who ever knew Scott will testify, we have all been left with a huge hole. It is going to take a long time to heal. This is especially true for all the team at Cask. As a colleague Scott was compassionate, positive, funny, educated. He had the natural

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flair of a raconteur, and a wide-ranging intellect on any number of topics. All delivered with his signature style and dapper outfits.

And anyone who has had the pleasure of Scott’s company at a Cask team meeting will know, there would always be a plethora of Scottish treats – Tunnock’s Tea Cakes and Caramel, in particular. Washed down with his preferred tipple, diet Irn Bru. He thought about others before he thought about himself and always had the time to listen and empathise. The mark of an exceptional human being.

Some of us at Cask have known Scott since the 90’s, some of us much more recently. The result is the same. We are all devastated by his passing and we are all going to miss him terribly.

Our thoughts go out to his family and friends at this difficult time.

Rest easy, mate.

Stu, Herb, Claire, & the Cask team

Roleys_Bar_A4_op.indd 1

24/09/2025 13:00

NEWS

ASAHI UK UNVEILS BESPOKE PERONI CHRISTMAS CAMPAIGNS TO SUPPORT PUBS & BARS AND REWARD RESPONSIBLE DRINKING

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sahi UK has unveiled its Peroni Nastro Azzurro Christmas plans to help on-trade partners drive premium lager sales, support wholesalers, and encourage responsible drinking over the festive period.

Peroni Nastro Azzurro, the UK’s most-loved premium lager brand,1 will run a national campaign giving customers the chance to win an Italian alpine escape, Italian hampers and delivery vouchers for signing up to Club Peroni. It will run across paid social and elevated Peroni PoS kits will be available for pubs and bars.

Peroni Nastro Azzurro will also launch a ‘12 Pubs of Christmas’ campaign, which will see the brand’s truck park up at 12 pubs and bars across London, accompanied by a skiffle band performing Christmas carol favourites (venue list below). Running across four nights in December, the team will hand out Christmas gifts – including biscotti, Italian candles, panettone and Italian chocolates, and complimentary drinks. Eleven of the pubs have been confirmed, but the 12th and final pub will be decided by

pubgoers, who can vote through Club Peroni until 7th December.

Ts &Cs apply*.

Asahi UK is also launching bespoke activity with on-trade partners, including Young’s, Greene King, and Mitchells & Butlers.

Young’s will be launching its very own Peroni Lifesize Advent Calendar celebrating 12 days of Christmas in Daly’s Wine Bar & Beer Hall, London, which will give guests the chance to win luxury items with the purchase of a pint from the 1st – 12th of December.

Peroni Nastro Azzurro 0.0% has also partnered with the Government’s THINK! campaign to encourage drivers to always choose 0% when getting behind the wheel. As part of the THINK! 0% initiative, Peroni Nastro Azzurro 0.0% will be providing 10,000 free zero-alcohol beers for designated drivers in hundreds of Greene King pubs. The brand will also benefit from presence across Greene King’s website, emails and socials. Ts &Cs apply**.

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Savanta Brandvue Most Loved Brands Survey 2025

A SMART VODKA CONCEPT

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ntroducing The House Pour Vodka — a unique Smart Vodka Concept, crafted exclusively “From the Grain to the Glass.”

Triple distilled from premium Polish grain grown in rich soil filtered to absolute clarity. The House Pour Vodka delivers a pure, clean, and refined profile with a delicate sweetness, yet remains bold with a smooth finish. Its balanced neutrality ensures excellent mixing performance, making it the ideal “house pour” choice for professional bartenders and mixologists in all segments.

Whether served cool, neat, on the rocks, or as the base for cocktails, the House Pour Vodka guarantees the quality, consistency, and true value that venues expect from a house pouring spirit — all at a low-cost price point. www.housepourvodka.com

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HOSPITALITY HEROES

LAUREN MOTE GLOBAL DIRECTOR OF ON-TRADE EXCELLENCE AT PATRÓN, LAUREN MOTE LOOKS BACK ON A 27-YEAR RISE FROM INDEPENDENT BARS TO GLOBAL ADVOCACY – A JOURNEY REDEFINING TEQUILA, ELEVATING HOSPITALITY, AND CHAMPIONING THE COMMUNITIES THAT POWER THEM BOTH. LAUREN, CAN YOU SHARE A BIT ABOUT YOUR JOURNEY INTO THE HOSPITALITY INDUSTRY; WHERE DID IT ALL START? My journey into hospitality began in independent bars and restaurants, where I fell in love with the pace, creativity and connection that comes with working in this industry. Those early years behind the bar were formative; I was learning how to read people, create moments and design experiences that made guests feel seen and valued. Over more than two decades, I moved from bartender to operator, designing programmes, leading teams, and training others to deliver hospitality that truly resonated. In 2012, my husband, Chef Jonathan Chovancek, and I launched the award-winning Canadian bitters company, Bittered Sling, as well as our marketing and photography agency, Nightcap Media.

Throughout my 27 years in drinks, I’ve held senior roles with Diageo Reserve & World Class, worked as a consultant for Four Seasons Hotels & Resorts, and managed multiple independent venues, all before joining Bacardi in the spring of 2022. Today, as Global Director of On-Trade Excellence for PATRÓN Tequila, I get to bring all those experiences together: designing and delivering programmes that champion tequila and Mexico, celebrate the spirit of hospitality, and empower the bar community around the world.

WITH SUCH EXTENSIVE EXPERIENCE IN A NUMBER OF DIFFERENT ROLES IN THE INDUSTRY, WHAT WOULD YOU SAY HAVE BEEN THE PIVOTAL MOMENTS THAT HAVE SHAPED YOU INTO THE PERSON YOU ARE NOW AND YOUR CURRENT ROLE AT PATRÓN? There have been a few defining moments that truly shaped who I am today – and they’ve all influenced how I lead at PATRÓN, with deep respect for the people who make our industry so special. I see my role not just as building programmes, but as helping nurture a global culture of excellence, collaboration and connection. Even after nearly three decades, I still wake up inspired by the idea that what we do in hospitality can genuinely change people’s day-to-day lives.

The first pivotal moment was working in independent venues; those early years taught me adaptability, empathy, and the importance of human connection. There’s no better training ground than a busy Friday night service where you have to think fast, stay calm, and still create magic for every guest who walks through the door.

Co-founding Bittered Sling with my husband Chef Jonathan Chovancek in 2012, our award-winning line of cocktail bitters, was another defining chapter. Taking it from a small idea to a global brand taught me everything about entrepreneurship,

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The first pivotal moment was working in independent venues; those early years taught me adaptability, empathy, and the importance of human connection.

HOSPITALITY HEROES

purpose, and building with integrity. During my social enterprise development phase, whether focused on women, bartenders or everyone, Mob of Mentors has been my most cherished global storytelling and mentorship platform. It connects and uplifts generations of hospitality professionals through the expertise and lived experience from industry leaders. This project forever reminds me of the power of shared knowledge and community when we put in the effort, emotion and right intention.

A major focus in recent years has been my research into “third places” together with Claire Warner, those vital social spaces outside of home and work that foster belonging, creativity and connection. Exploring how bars, cafés and restaurants serve as cultural anchors has deeply influenced how I think about advocacy and education today.

And finally, publishing A Bartender’s Guide to the World was a milestone that brought everything together. It was published in 2022 by Appetit at Penguin Random House, and it illustrates my love of travel, culture and cocktails, whilst reaffirming that hospitality is a universal language that connects us all. The book features people who’ve shaped our industry, and my personal journey, and commemorates with an essay and cocktail.

FROM YOUR PERSPECTIVE, HOW HAS THE HOSPITALITY INDUSTRY EVOLVED SINCE YOU STARTED? The transformation has been remarkable. When I started, hospitality was often about hierarchy and endurance; now it’s about creativity, inclusivity and collaboration. Bars have become cultural hubs — places where ideas, communities and stories thrive. Technology has connected us in new ways, making global learning and mentorship accessible to anyone, anywhere.

But, more than anything, there’s been a shift toward empathy — valuing the people who create hospitality as much as the experiences they deliver.

LOOKING AT TEQUILA, HOW DO YOU SEE THE CATEGORY EVOLVING OVER THE NEXT FIVE YEARS? Tequila has entered a golden era. What was once misunderstood as a party spirit is now recognised for its craftsmanship, culture and depth. Over the next five years, I see a stronger focus on education, transparency and sustainability — people want to know where their tequila comes from and who makes it. There’s also huge opportunity in expanding the serve occasions, pairing tequila with food, and exploring its versatility across styles and moods. The future of tequila will continue to celebrate its roots while embracing global creativity.

WHAT ROLE DO YOU ENVISION PATRÓN PLAYING IN SHAPING THE FUTURE OF PREMIUM SPIRITS AND HOSPITALITY EXPERIENCES? PATRÓN will continue to define what true craftsmanship means — not only through our tequila, but in how we support and celebrate the people who pour it. Our goal is to inspire and empower bartenders, elevate standards through education, and build a community that thrives on authenticity and purpose.

Through our advocacy programmes, like Academia PATRÓN and PATRÓN Perfectionists, our Hacienda brand home in Mexico, and our global collaborations, we aim to shape experiences that remind the world that hospitality, at its best, is an act of connection.

WHAT ADVICE WOULD YOU GIVE TO EMERGING LEADERS WHO ASPIRE TO GROW IN THE HOSPITALITY AND SPIRITS INDUSTRIES? Take up space where you see it — don’t wait for permission.

Be curious, consistent and kind. Find mentors and leaders who challenge you, and pay that forward by developing and investing in others. Work hard, but know your worth and protect your boundaries. The best leaders I’ve met — and the ones I try to emulate — lead with humility, purpose and generosity. Those qualities matter more than titles or awards. And, when we start to see those characteristics taking shape in more junior members of our industry, we are fanning those flames - the leaders of tomorrow.

FINALLY – WHAT’S NEXT FOR YOURSELF AND THE BRAND? For me, it’s about deepening impact — continuing to design programmes that educate, inspire, and connect people across markets; it’s about investing in the decades, not the days. This year, PATRÓN launched our “censored truth” campaign in an effort to champion transparency in the tequila industry and speak to our craft credentials. PATRÓN is made with three ingredients — blue agave, water and yeast — and we just want to be able to speak to that process. For PATRÓN, it’s strengthening our leadership as the benchmark for premium tequila, driving innovation while staying true to our craft and culture. The next chapter is all about building community, creating opportunities, and celebrating the magic that happens when great spirits and great hospitality come together. To quote Jim Meehan, “We are in the people business serving drinks, not the drinks business serving people.” Amen to that. www.barmagazine.co.uk

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BUSINESS

STEERING THROUGH CHANGE UKHOSPITALITY IS NAVIGATING A CHANGING LANDSCAPE WITH A STRATEGIC LEADERSHIP SHIFT, AS KATE NICHOLLS AND ALLEN SIMPSON TACKLE GROWTH IN A POST-PANDEMIC WORLD. IN THIS CANDID CONVERSATION, THEY DISCUSS THE CHALLENGES AHEAD FOR THE SECTOR, FROM RISING COSTS AND CONSUMER CONFIDENCE TO THEIR EFFORTS IN SHAPING A MORE RESILIENT HOSPITALITY INDUSTRY THROUGH TRAINING, INNOVATION AND KEY POLICY CHANGES. YOU’VE RECENTLY HAD A SWITCH-UP OF ROLES AT UKHOSPITALITY. HOW ARE YOU FINDING YOUR NEW APPOINTMENTS, AND WHAT DO THESE ROLES ENTAIL? Kate: The key thing here is strategy. UKHospitality was formed in 2018 from the merger of two large trade associations, along with a few smaller ones. Our initial goal was to unite the industry under one voice. We had a three-year plan for growth and expansion - but then, of course, COVID hit.

From 2018 to 2021 we were focused on merger, consolidation and recovery. Since then, we’ve seen significant growth in both membership and our influence with government. We’ve achieved our goal of ensuring hospitality has a seat at the top table whenever issues are discussed nationally.

As we developed our next strategic plan, it became clear we needed to take a step up to sustain that growth. To do so, we had to expand our team and give me more space to focus on strategy and external relations. Bringing Allen in to run the organisation operationally allows us to pursue both growth and influence at the same time. His experience in commercial expansion and organisational management makes him the ideal person to lead that next phase.

Allen: I’ve worked with Kate for seven years now, and I don’t think there’s another organisation that has punched above its weight quite like UKHospitality. During the pandemic, the sector’s challenges were visible to everyone, but so too was its immense contribution to protecting employment.

Now, post-pandemic, our focus has shifted from crisis management to driving long-term solutions - supporting the sector more directly through training, representation and advocacy. That’s why this change makes perfect sense: Kate can be fully focused on influencing and championing the sector, while I can focus on delivering the growth strategy internally.

Kate: We have very complementary skill sets and backgrounds.

It’s great to be able to bring Allen’s commercial expertise into UKHospitality and strengthen what we’ve built so far.

ALLEN, HOW DO YOU THINK YOUR BACKGROUND WILL SHAPE THE WAY YOU APPROACH THE CHALLENGES AHEAD? Allen: I’ve worked in hospitality most of my life. My first job was

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Kate Nicholls, Chair, UKHospitality in a local café at 13, then McDonald’s, and later as a concierge at the Royal York Hotel. So, I understand first-hand how important this industry is for social mobility and employment.

Outside hospitality, I’ve worked extensively on commercial development - most notably at London & Partners, where I ran the London Recovery Campaign and led commercial rebuild efforts after the pandemic.

That blend of frontline hospitality experience and strategic leadership is what I hope to bring here - working alongside Kate to deliver our next phase: strengthening our voice for the sector and building out our internal structures to support sustainable growth.

BUSINESS

HOW HAS UKHOSPITALITY GROWN IN RECENT YEARS, AND WHAT DO YOU AIM TO ACHIEVE IN THE NEXT 12 TO 24 MONTHS? Kate: Over the past five years, setting aside the pandemic period, we’ve grown by about a third in both membership and revenue. We’ve also consolidated our “one voice” approach, which has been a huge achievement for the team.

We’ve expanded our reach to include the entire leisure landscape: nightclubs, indoor leisure, competitive socialising venues, coffee and food-to-go outlets, cafés, self-catering, B&Bs; the full spectrum.

We’ve also embedded sustainability and net zero into everything we do, while focusing on fair work and professional development, defining what good employment looks like in hospitality.

Allen: The most exciting development is our Pioneer initiative— system-level interventions for the sector.

At its core is training. We believe this industry can offer anyone, regardless of background, a first job, a flexible role, or a lifelong career. Our goal is to create a training and development pipeline that supports people at every stage.

We’ve already partnered with government on an entry-level training programme for those coming out of unemployment.

It’s a four-week course designed to prepare people for their first day in hospitality.

We’re currently in the process of rolling out the national “Hospitality Skills Passport” - a recognised qualification showing that someone is ready, capable and safe to start work. It will give employers confidence and give new starters a sense of pride and readiness.

WHAT DO YOU SEE AS THE BIGGEST CHALLENGES FACING THE SECTOR RIGHT NOW, AND HOW ARE YOU HELPING? Kate: The biggest challenge right now is survival. Rising costs, many of them outside operators’ control, are making it incredibly difficult. Consumer confidence is still fragile, and revenue coming through the door often doesn’t cover the escalating costs of doing business.

In the last six months, we’ve seen the proportion of businesses operating at or below break-even rise from a third to half. That’s not sustainable. We need to give businesses breathing space, through cost stability, predictable wage policies, and business rates reform.

We’re working to secure three-year clarity on key costs like the National Living Wage, National Insurance, and business rates. We’re also pushing for stronger regulation of the energy market and greater rate relief.

Employment is another challenge. Businesses have cut hours to manage costs, leading to fewer job postings - summer vacancies were down 25% - and we’re seeing the same trend heading into Christmas. Since the budget, our workforce is down by about 89,000 people, roughly 4%, largely due to natural attrition rather than redundancies. We need to stabilise the sector and create the conditions for regrowth.

Allen: Our #TaxedOut campaign is a direct response to the £3.4 billion in added costs imposed on the sector in a single week after last year’s budget. We’ve taken a firm but fair message to government: this sector cannot continue to absorb more taxation. It’s time to recognise hospitality’s economic and social contribution and to act accordingly.

Allen Simpson, CEO, UKHospitality

ALLEN, HOW DO YOU SEE THE INDUSTRY EVOLVING OVER THE NEXT FIVE YEARS, AND WHAT ROLE WILL UKHOSPITALITY PLAY? Allen: One of the great things about this industry is its constant innovation. I couldn’t tell you what the next big idea will be, but I do know it will come from hospitality.

We’re the nation’s “third space”: where people connect, celebrate and unwind. The sector is resilient, deeply embedded in every community, and a vital source of employment.

In five years, I hope we’ll have a fully developed training and career pathway that makes hospitality a first-choice career for young people, with parents proud to see their children entering the industry.

Kate: And I’d like to see government recognition reflect that, acknowledging hospitality’s central role in driving footfall, shaping communities, and fuelling local investment. It’s time policy reflected our true economic importance.

FINALLY, CAN WE EXPECT ANY MAJOR BREAKTHROUGHS SOON? Kate: The next big moment will be the Budget. I know it’s frustrating for businesses - during COVID there were 14 financial statements in 18 months, which was unprecedented. Normally, government moves much more slowly.

That said, we’re already seeing momentum around licensing reform. The government gave us just six weeks to draft proposals for deregulating late-night licensing, a remarkably fast turnaround. The aim is to have policy changes in place by autumn.

It won’t solve every issue, but it signals that government is listening and wants to support the sector. Small, but meaningful, reforms like these could free up businesses to focus on what they do best, serving their customers. *Interview conducted before Autumn Budget 2025 announcement.

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EXCLUSIVE INTERVIEW

STIRRING IN A NEW ERA AS CROWDS SWARM TO LONDON’S LATEST HOTSPOT, CARBONE, WE SIT DOWN WITH NATHAN MCCARLEY-O’NEILL, THE NEWLY APPOINTED HEAD OF BARS AT MAJOR FOOD GROUP (MFG), TO DISCUSS HIS NEW ROLE AND HIS VISION FOR ELEVATING MFG’S BAR EXPERIENCES ACROSS THEIR GLOBAL VENUES.

CONGRATULATIONS ON YOUR NEW ROLE AS HEAD OF BARS AT MAJOR FOOD GROUP. WHAT DOES THIS MEAN TO YOU AND WHAT ARE YOUR KEY PRIORITIES IN THIS NEW POSITION? I feel truly fortunate to be in the position I am in. This role spans a wide range of restaurants and bars, with a focus on beverage programs. It includes menu development, spirits procurement, and bar design for new restaurant openings. I also oversee nonalcoholic beverages, including tea and coffee.

My key priorities are managing the day-to-day operations of

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the bars globally, ensuring regular menu updates, sourcing the best ingredients, providing consistent training for our front-ofhouse teams to equip them with all the necessary skills, and maintaining a strong presence in the restaurants.

CAN YOU SHARE ANY UPCOMING INNOVATIONS OR TRENDS YOU’RE EXCITED TO BRING TO MFG’S BARS GLOBALLY? Every year, we review our current menus with the ownership team. We taste-test drinks and evaluate whether they fit within

EXCLUSIVE INTERVIEW

our selective programme, and make recipe adjustments, if needed, to reflect current tastes or the cultural context of each location.

This year, we’ve spent time focusing on temperature – specifically, how we can serve drinks as cold as possible while maintaining quality. To achieve this, we’ve invested in the right freezer equipment to chill glassware and specific spirits or batches to precise temperatures. We focused on the range between -14°C and -16°C and found that drinks like martinis are exceptionally smooth and flavourful at these temperatures, with enhanced texture and balance.

CARBONE IS SUCH AN ICONIC NAME IN NEW YORK AND BEYOND. WHAT CAN UK GUESTS EXPECT FROM THE NEW LONDON LOCATION, PARTICULARLY FROM THE BAR EXPERIENCE? The drinks are inspired by the 1950s and reflect the timeless classics of that era. Guests visiting Carbone can expect cocktails they recognise and feel comfortable with, each given a distinct identity through the lens of Carbone.

For example, our Negroni features a slightly higher proportion of Campari along with Punt e Mes, while the Carbone Margarita – one of the original New York Carbone classics – includes grapefruit and cinnamon. Our martinis are frozen to -15°C and served with an Italian Castelvetrano olive.

We’ve created two beautiful bar spaces for guests in London.

Upstairs offers an intimate, street-level experience with a small number of seats, making it feel like you have your own

personal bartender. Downstairs, guests pass a hand-painted mural chronicling legendary nights at Carbone before entering a glamorous room with a mirrored ceiling, a long bar and a lounge.

This downstairs bar sets the tone for an unforgettable evening, perfect for enjoying a drink before dinner in the stunning dining rooms.

WHAT DOES LONDON’S BAR SCENE MEAN TO YOU PERSONALLY, GIVEN THAT IT’S WHERE YOUR CAREER BEGAN? Having started my hospitality career at a young age in Belfast, London was always the place where the best bartenders went to learn, progress and develop. I was fortunate to work with incredible friends at Milk & Honey, and opening Dandelyan truly set me on a strong path.

When I arrived in London, the cocktail scene was thriving.

Watching Alex and Simone at The Artesian, Agostino and Giorgio at the Connaught, and Erik and Declan at the Savoy gave me invaluable insight into hospitality, craftsmanship, and the importance of building a warm, welcoming team that truly understands the art of service.

London gave me the technical foundation to craft drinks, develop menus, and run beverage programs. New York, on the other hand, taught me the essence of hospitality – the warmth, attention and presence that make guests feel truly cared for.

Returning to London has given me the opportunity to share these experiences with our incredible team at Carbone. www.barmagazine.co.uk

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5 MINUTES WITH…

A NEW ERA FOR 1664 NIKOLA MARAVIC, GLOBAL MARKETING DIRECTOR AT 1664, DISCUSSES THE BRAND’S BOLD NEW DIRECTION TOWARDS CULTURAL RELEVANCE, INCLUDING ITS PARTNERSHIP WITH ROBERT PATTINSON AS THE NEW GLOBAL AMBASSADOR, POSITIONING 1664 AS NOT JUST A PREMIUM BEER, BUT A LIFESTYLE AND CULTURAL TASTEMAKER.

1664 IS STEPPING INTO THIS BOLD TERRITORY

BY ALIGNING ITSELF WITH CULTURE AND LIFESTYLE. WHAT PROMPTED THIS SHIFT BEYOND TRADITIONAL BEER MARKETING, WOULD YOU SAY?

Pattinson, we positioned 1664 as a cultural point, and not just another beer on the shelf.

We’ve always stood for good taste and, today, that extends beyond what’s in the glass and the product itself; we are elevating the brand into a wider cultural space, which is all about the lifestyle of our consumers and the way they express the idea of ‘good taste.’ I think consumers today, especially younger generations, are looking for brands that reflect that broader cultural world. Brands nowadays need to spark conversations around relevant cultural topics, not just consumption.

I think Robert represents this modern expression of good taste very well. He’s self-assured, discerning and, also, a little bit unexpected. Through his career, he has shown confidence and individuality; he doesn’t seem to be a typical global star who follows trends, he actually defines them. This balance of confidence and unpredictability perfectly mirrors what 1664 stands for today.

WHAT DOES THIS SORT OF NEW CULTURAL RELEVANCE MEAN FOR 1664, AND HOW DOES THIS NEW CAMPAIGN SET THE BRAND APART FROM OTHERS? It is absolutely critical to be part of this wider dialogue, not only about taste, but about creativity and self-expression. These are some big topics that are incredibly relevant for our target audience, so that’s the first priority for us. What sets us apart is our focus and the areas where we play now; we extend this dialogue and debate into spaces like fashion, design, lifestyle in general. These are the territories that have not been previously occupied by beer brands. So, by stepping into this space and by collaborating with our new Global Ambassador, Robert

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WHAT EXACTLY MADE ROBERT PATTINSON THE IDEAL FACE FOR 1664?

1664 HAS LONG BEEN ASSOCIATED WITH THAT SORT OF SOPHISTICATION AND FRENCH ELEGANCE. HOW DO YOU THINK THAT THIS NEW CAMPAIGN REFRAMES OR DEEPENS THIS IDENTITY? This is a bold, new chapter. We are expanding our cultural presence worldwide, and tapping into relevant conversations around taste, creativity, art and design. At the same time, we are uniting people around one simple truth – that 1664 is what ‘good taste’ is.

The campaign itself takes our French elegance and gives it a modern edge. It is the less rigid and, I would say, more expressive. The new campaign is reinterpreting self-expression and the perception of good taste for today’s world. It is confident, authentic and conversational.

Handcrafted in Australia, our aromatic bitters blend the finest natural botanicals for a distinctly adventurous yet, perfectly balanced flavour.

Discover the secrets of the Oz’er side at theaussiealchemy.com Distributed by Lightbox Brands - team@lightbox.agency

EXCLUSIVE INTERVIEW

THE ART OF AMAZÓNICO FROM TROPICAL INGREDIENTS TO CUSTOM GLASSWARE, JEFFERSON COLTRO, HEAD OF BARS AT AMAZÓNICO LONDON, SHARES HOW HE BRINGS THE VIBRANT SPIRIT OF SOUTH AMERICA TO LIFE IN THE HEART OF MAYFAIR, ONE COCKTAIL AT A TIME.

AMAZÓNICO IS RENOWNED FOR CELEBRATING BRAZILIAN CULTURE. HOW DID YOU APPROACH CREATING A COCKTAIL MENU THAT STAYS TRUE TO THOSE ROOTS WHILE STILL APPEALING TO A LONDON AUDIENCE? As a Brazilian, I felt a natural connection to this project and alongside Giannis Apostolopoulos, Amazónico’s Global Head of Bars, we researched and explored regional ingredients like jabuticaba, acerola, and açaí, as well as classics such as chicha morada and batidas. From there, we created cocktails that balance authenticity with creativity – some rooted in tradition,

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others shaped through collaboration with other brands. The result is a menu that celebrates our heritage while offering something fresh and exciting for London to try.

CAN YOU TELL US ABOUT THE PROCESS OF SOURCING INGREDIENTS – PARTICULARLY TROPICAL OR RARE ONES – TO ENSURE AUTHENTICITY IN BOTH FLAVOUR AND PRESENTATION? Consistency was key when creating the new menu, which was designed for both London and Dubai. When we first started

EXCLUSIVE INTERVIEW

working on a cocktail, we had to ensure the ingredients were accessible in both regions. Building strong relationships with suppliers was essential for us in order to guarantee a steady flow of sourcing and delivery. There were often moments when ideas had to be set aside simply because certain ingredients weren’t available.

WHAT DOES THE CREATIVE PROCESS LOOK LIKE WHEN DEVELOPING A NEW MENU AT AMAZÓNICO – HOW DO IDEAS GO FROM CONCEPT TO FINAL SERVE? Ideas come to us constantly. Sometimes they arrive fully formed, and I immediately know what I want to create. Other times, I’ll share the start of an idea with Giannis, and he’ll instantly build on it from his own experience and perspective. That back-and-forth has been a big part of our synergy since day one. Our process usually follows three steps. First, the cocktail itself. Next, we focus on the presentation, including the garnish and glassware.

Finally, we choose the name, which ties the entire concept together.

THE GLASSWARE AND PRESENTATION OF COCKTAILS PLAY A BIG PART IN THE EXPERIENCE. HOW DID YOU DECIDE ON THE VESSELS AND DESIGN ELEMENTS TO COMPLEMENT THE BRAZILIAN-INSPIRED MENU? The vessels were very much a collaboration between Giannis and me, we went on what we call a “glass hunt,” looking for pieces

that matched our vision. When we couldn’t find exactly what we wanted, we decided to design our own. Having unique glassware adds a special touch, as each piece connects in colour and shape to our original concept. We wanted the vessels to be vibrant and diverse – just like the Amazon itself. Nothing represents its richness better than colour, so each glass was able to become part of the storytelling, enhancing both the look and the feel of the cocktail experience.

YOU PREVIOUSLY WORKED AT HAKKASAN BEFORE JOINING AMAZÓNICO. HOW HAS THAT EXPERIENCE SHAPED YOUR APPROACH HERE, AND WHAT DOES A TYPICAL DAY IN YOUR ROLE LOOK LIKE? I started my career at Hakkasan, working my way up from barback to management under the guidance of great mentors like Carole Brown and George Matzaridis. The time they invested in me laid the foundations for the professional I am today. I still carry those lessons with me to this day, and they taught me the importance of sharing knowledge to build strong teams.

A typical day starts with reviewing emails and the logbook, followed by a walkthrough of the venue to check stock levels, spirits, batches, and house-made ingredients. I will always catch up with Giannis to align on activations and priorities. In the evenings, I’m on the floor where I can engage with guests, ensuring consistency at the bar and I also find it important to spend time with my team, I find that just a few minutes of genuine interaction helps me understand what’s happening in their lives and strengthens our bond. www.barmagazine.co.uk

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BAR MAGAZINE AWARDS

www.barmagazineawards.co.uk

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BAR MAGAZINE AWARDS

CELEBRATE SUCCESS TIME IS TICKING TO BUY TICKETS TO THE EVENT OF THE YEAR. WHETHER YOU ARE A FINALIST, A SUPPORTIVE PEER, OR SIMPLY A HOSPITALITY PROFESSIONAL WHO WANTS TO PROPEL YOUR BUSINESS FORWARD, THE BMAS IS A NIGHT NOT TO BE MISSED!

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aking place on Monday 26th January 2026, at the iconic Troxy 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 welldeserved 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 onenight-only event will put you in the company of 300+ likeminded hospitality professionals, providing a rare and exciting opportunity to make new connections and further grow your brand. With nominations from some of the industry’s most esteemed names, and support from leading brands, 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.

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Tickets to the Bar Magazine Awards are are £125pp, or £99pp when booking a table of 10, and offer: an exceptional threecourse 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!

Whether you’re 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.

Don’t miss the opportunity to celebrate yours and the industry’s achievements, and reap the benefits at the Bar Magazine Awards. You can buy tickets for the 2026 Bar Magazine Awards at www.barmagazineawards.co.uk/tickets.

BAR MAGAZINE AWARDS – OUR PARTNERS

GLENGOYNE WE WELCOME GLENGOYNE AS A PARTNER OF THE 2026 BAR MAGAZINE AWARDS, JOINING US WITH ITS CELEBRATED UNHURRIED CRAFTSMANSHIP, COMMITMENT TO SUSTAINABILITY, AND A RENEWED FOCUS ON SHOWCASING THE VERSATILITY OF ITS AWARD-WINNING HIGHLAND WHISKY TO THE ON-TRADE.

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lengoyne, part of the family-owned business Ian Macleod Distillers, is renowned for its ‘unhurried’ approach as one of the slowest distilled whiskies in Scotland. This luxurious, super- and ultra-premium collection of whiskies has won multiple awards due to its an appealing and distinctive fruity character.

In addition, Glengoyne whiskies are created with environmental sustainability at the very heart of the business.

Crafted with precision, aged to perfection, and finished with a respect for both heritage and the biodiversity of the site in which the distillery is located, Glengoyne takes pride in both its whisky and its stewardship of the natural environment.

Glengoyne is delighted to sponsor the 2026 Bar Magazine Awards as raising our profile still further with the on-premise professional is important to the brand. We are focusing strongly on cocktails and are keen to build relationships with new on-trade brand advocates.

Kayleigh Lyburn, Head of UK Customer Marketing, says, “This partnership with Bar Magazine reflects our dedication to craftsmanship, hospitality, and the people who bring exceptional drinks experiences to life.

“We’re actively growing the Glengoyne brand in the on-trade, and 2026 marks an exciting year for us, with innovative cocktail plans that showcase the versatility of our whisky in new and creative ways.

“The Bar Magazine Awards celebrate the very best in

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bartending talent and venue excellence, which aligns perfectly with Glengoyne’s values of quality, authenticity and storytelling.”

TWO THINGS SET GLENGOYNE APART FROM OTHERS. Firstly, the award-winning whiskies are exceptional, combining a perfect balance of tradition and innovation. The unhurried, traditional approach to whisky creation makes the products from this most southerly of the ‘Highland’ distilleries famed the world over. The innovation is always tempered by that tradition, but with a spark that ignites the senses, pushing the boundaries of flavour, as demonstrated by the latest creation in the Glengoyne Oak Masters’ series - Glengoyne Mizunara.

Secondly, the distillery’s approach to sustainability and stewardship of the environment are at the heart of this brand’s ethos. This was the first distillery in Scotland to create wetlands for water management. Glengoyne is committed to environmental best practice; biodiversity, on-site beehives, 100% sustainable packaging, 100% green energy, and promotion of green tourism, make this distillery an exemplar of environmental good practice. Glengoyne, meaning ‘Valley of the Geese’, is an active partner of the Wildfowl and Wetlands Trust (WWT) and recently released its Glengoyne Wetlands Single Cask Release to aid the WWT. glengoyne.com

BAR MAGAZINE AWARDS – OUR PARTNERS

HACIEN AS 2026 BMA SPONSORS, HACIEN IS REWRITING THE RULES OF TEQUILA. AMY MCLEOD, HEAD OF MARKETING AT HACIEN, TELLS US ABOUT THE BRAND BLENDING TRADITION, INNOVATION AND AUTHENTIC 100% AGAVE QUALITY THAT COMBINE TO ELEVATE THE MODERN DRINKING EXPERIENCE.

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orget everything you think you know about tequila.

HACIEN is igniting a new era of tequila, boldly innovating with 100% agave, crafting vibrant flavoured expressions that honour traditions, while creating a unique experience for the modern drinker. Made and distilled in Jalisco, Mexico, the brand’s unwavering commitment to quality can be tasted in every drop. No corners cut, no traditions diluted, just an elevated tequila doing things differently.

Our decision to sponsor the Bar Magazine Awards is rooted in our respect for the UK bar industry, and we wanted to show our support to the innovation and dedication that constantly elevates the drinks scene across the country. With our tequila now listed in over 350 incredible venues, we understand that our success is intrinsically linked to the people behind the bar. We are forever grateful for the support and love we’ve received, and we believe in fostering a strong and supportive industry community. When we first started, our aim was to do something truly different for tequila, standing out by challenging the norms. This desire to push boundaries and innovate is a value we share with Bar

Magazine, which serves as a benchmark for creativity and quality in the industry.

What truly sets our brand apart is our identity as pioneers and quality leaders in the growing flavoured tequila movement. For too long, the concept of flavoured tequila has been undermined by synthetic shortcuts and cheap liqueurs masquerading as the real thing. We believe this sector is now ready for a premium evolution, and we are driving it.

We’re not taking shortcuts or diluting the essence of tequila; we’re crafting innovative flavoured expressions remaining utterly true to what real tequila should be…100% Agave, always. Our mission is to show that innovation and flavour can be delivered without ever compromising on the integrity and quality of the tequila itself.

We look forward to celebrating the winners and the entire industry at the awards, and raising a glass, specifically a HACIEN Pineapple Tommy’s Margarita, to the boundless future of the UK bar scene. hacien.com www.barmagazineawards.co.uk

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BAR MAGAZINE AWARDS – OUR PARTNERS

PPL PRS AS PROUD SPONSORS OF THE BAR MAGAZINE AWARDS 2026, PPL PRS CHAMPIONS FAIRNESS, CULTURE AND INCLUSION AS THE HEADLINE PARTNER OF THE EDI CATEGORY. TONI HENDRY, MARKETING & CONTENT EXECUTIVE, TELLS US WHY THIS PARTNERSHIP IS SO IMPORTANT IN CELEBRATING THE VENUES AND INDIVIDUALS DRIVING MEANINGFUL CHANGE ACROSS HOSPITALITY.

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PL PRS is the joint venture formed between PPL and PRS for music; it was created to simplify music licensing for businesses through a single, streamlined solution that is TheMusicLicence. We ensure that businesses playing recorded music can do so legally and ethically, while supporting the artists and rights holders behind the music. At its core, PPL PRS is driven by values of fairness, inclusivity, and cultural enrichment, making it a natural fit to sponsor and present the Equality, Diversity and Inclusion Award at the Bar Magazine Awards 2025.

The company’s commitment to diversity and inclusion is deeply embedded in its culture. From winning the Excellence in Diversity & Inclusion Award at the Nachural Awards to fostering ally groups such as religious, neurodiverse and LGBTQIA+ groups, our continuing aim is to ensure employees feel empowered and represented.

As headline sponsor, PPL PRS is honoured to support an event that celebrates the hospitality sector and recognises the individuals and venues driving positive change within the

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fast-paced, ever-changing industry. Presenting the Equality, Diversity and Inclusion Award allows PPL PRS Ltd to put a spotlight on those who are committed to creating welcoming, equitable spaces for all. We’re excited to be a returning headline sponsor for the Bar Magazine Awards 2026, and look forward to honouring the hospitality industry as we celebrate community and creativity.

Through TheMusicLicence, venues such as bars, restaurants and pubs can legally play music to enhance customer experience, boost staff morale, and create memorable atmospheres that drive footfall and loyalty. Music is a powerful tool in hospitality as it can help set the tone, define your brand, and foster emotional connections with customers and employees.

By ensuring businesses are licensed with TheMusicLicence, PPL PRS ensures that the creators behind the music (artists, performers, and rights holders etc.) are fairly paid for their hard work, allowing them to continue to create the music we all know and love. pplprs.co.uk

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BAR MAGAZINE AWARDS – OUR PARTNERS

SUMUP SPONSORS OF THE 2026 BAR MAGAZINE AWARDS, SUMUP IS HELPING HOSPITALITY BUSINESSES SIMPLIFY PAYMENTS AND STREAMLINE OPERATIONS. FROM INDEPENDENTS TO MULTI-SITE VENUES, THEIR UNIFIED PLATFORM LETS TEAMS RECONCILE SALES FASTER, CUT ADMIN AND FOCUS ON WHAT MATTERS MOST— DELIVERING OUTSTANDING GUEST EXPERIENCES. PIERRE LION, GLOBAL DIRECTOR OF SALES, ENTERPRISE AT SUMUP, EXPLAINS WHY SUPPORTING THE AWARDS IS SO IMPORTANT TO THEM.

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umUp is a global financial technology company that makes it simple for businesses to get paid and run their day-to-day. We provide a unified toolkit across in-person and online payments, including card readers and POS, invoicing, payment links, online store, and business accounts. Our focus is on removing complexity so hospitality teams can spend less time on admin and more time serving guests. From independent cafés to multi-site venues, we help operators accept any way their customers want to pay, reconcile faster, and gain visibility over sales, taxes and payouts in one place.

Hospitality evolves quickly, and the best ideas come from real conversations with operators, partners and innovators.

Being present at industry events allows us to listen to frontline challenges and feed them directly into our product roadmap; share practical best practices on topics like payments, reporting, and guest experience; and, finally, build partnerships that unlock

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new value for venues, from hardware integrations to loyalty and online ordering.

Ultimately, events help us stay accountable to what matters most: reliable payments, effortless operations, and better guest experiences.

• Simplicity with depth: Tools that are easy for teams to use on day one, with powerful features when you need them.

• End-to-end reliability: From devices to software to payouts, we own the critical path so merchants can trust every transaction.

• Omnichannel by design: In-person and online payments, POS, invoices, and reporting work together out of the box.

• Transparent value: Clear pricing, no hidden lock-ins, and support that understands hospitality workflows.

• Built for scale, made for SMBs: Enterprise-grade security and uptime, packaged for growing operators who need to move fast without extra overhead. sumup.com/en-gb

SPONSORED

MAKING PROFITS POP EVIE PICKERING, ASSISTANT BRAND ACTIVATION MANAGER AT PRINGLES, SHARES HOW PUBS AND BARS CAN BOOST THEIR AVERAGE TRANSACTION VALUE THROUGH SIMPLE UPSELLING. HOW CAN PUBS AND BARS EFFECTIVELY USE THE PRINGLES RANGE TO UPSELL AND INCREASE THEIR AVERAGE TRANSACTION VALUE? Pringles offer pubs and bars an easy upsell opportunity that fits perfectly with casual drinking occasions. Research shows that 80% of consumers would buy Pringles in a pub, rising to 90% for those under 34 years old¹.

With a broad range of flavours, from classics such as Salt & Vinegar and Sour Cream & Onion, to bolder options like Texas BBQ Sauce and Paprika, the range appeals to different tastes and pairs well with a variety of drinks. Pubs can use Pringles to upsell by suggesting flavour pairings with popular drinks. For example, Texas BBQ Sauce with a stout or Sour Cream & Onion with a lager. Another creative idea would be for pubs to offer a “Crisps Selection Board”, such as a trio of Pringles flavours served for sharing. This adds a fun, social element to the customer’s pub experience.

It’s also important not to forget that keeping Pringles visible and easily accessible is key to increasing average transaction values. Consumers are naturally drawn to the brands that they know and trust², and Pringles is an ideal choice for customers looking out for a familiar, satisfying snack to enhance their pub experience.

ARE THERE PARTICULAR PRINGLES FLAVOURS OR PACK SIZES THAT TEND TO DRIVE HIGHER PROFIT MARGINS FOR PUBS AND BARS? For pubs, the 40g Pringles can is the most suitable format.

Compact, stackable and mess-free; these cans are easy to store, serve and display. Unlike traditional crisp packets, they maintain their shape and appearance, helping operators create a tidy, premium-looking bar area.

The 40g Pringles can size also suits both solo and sharing occasions – ideal for customers ordering multiple drinks or waiting for food. Its convenience and versatility make it a reliable, high-margin option for operators.

WHAT MERCHANDISING OR DISPLAY TIPS DO YOU RECOMMEND TO ENCOURAGE IMPULSE PURCHASES OF PRINGLES IN PUB SETTINGS? Visibility is key. 70% of snack purchases are made on impulse³, so Pringles need to be front and centre. Operators should position Pringles cans within easy reach of customers - on the bar counter, at payment points and in other high-traffic areas.

Avoid hiding them behind the bar in storage, as clear sightlines drive awareness and encourage unplanned purchases.

Using free POS materials available to order from the Kellogg’s Vantage website is the perfect way to uplift brand visibility. These displays not only enhance the look of your bar, but also signal

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quality and familiarity. This strong prominence of branding can subtly nudge customers to grab a can of Pringles while ordering drinks.

HOW CAN STAFF BE TRAINED OR ENCOURAGED TO RECOMMEND PRINGLES AS A PROFITABLE ADD-ON DURING PEAK HOURS? Staff engagement plays a major role in driving snack sales through upselling. Encourage bartenders to proactively offer Pringles when customers order drinks – particularly during busy periods when they may be waiting for a full meal to arrive.

Staff can also focus upselling towards larger groups of people – suggesting the purchase of a mix of Pringles flavours to enjoy together. This not only increases transaction values, but also enhances the social experience for customers.

To keep motivation high, consider small incentives or friendly team challenges to reward consistent upselling. Remind staff that every snack upsell is a quick win – it enhances the customer’s experience while delivering effortless, incremental profit for the venue.

1 VYPR, Pringles in Pubs Quantitative Research, July 2023.

2 Deloitte UK Travel, 2024.

3 Lumina Intelligence Convenience Tracking Programme; 52 WE 08/12/2024.

‘Tis the Season for Snacking Success Stock up on Pringles and Cheez-It this Christmas Cheez-It is now a £25 million brand in the UK1

Pringles’ stackable format takes up less counter space

Cheez-It is the largest crisp NPD launch in the last 4 years2

Pringles is growing 15% YoY, outperforming the total crisp category3

Find out more, explore our brands and order free POS at kelloggsvantage.co.uk © 2025 Kellanova. 1 Circana All Outlets I 104 we 04 Oct 2025. 2 Total Market I IRI data since launch up to 26th April 2025 I Kantar Worldpanel I Top 10 FMGC NPD in 2024 by value sales (3) I Total Market. 3 Circana SalesOut | Crisps | Foodservice | Value Sales | 52we 17th Jan 25. 40g Pringles growing at +15% YoY in Foodservice versus total crisps at +2.1%.

KEL26463 BarMag_DecAd_A4P_HMR_AW2.indd 1

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EXCLUSIVE INTERVIEW

ON TOP OF THE WORLD LONDON’S TRENDY ROOFTOP BAR, FLORATTICA, IS SOARING TO EVEN GREATER HEIGHTS, EARNING PRESTIGIOUS INDUSTRY ACCOLADES AND INTRODUCING EXCITING NEW INNOVATIONS. ELEONORA ESPOSITO, GENERAL MANAGER, REVEALS THE SECRET BEHIND THE TEAM’S SUCCESS AND GIVES US A GLIMPSE OF WHAT’S TO COME IN 2026.

FLORATTICA HAS CLEARLY BEEN MAKING WAVES IN THE INDUSTRY. CAN YOU WALK US THROUGH SOME OF THE MOST POIGNANT MILESTONES THAT HAVE SHAPED THE VENUE’S SUCCESS SO FAR? Winning at the LUXE Global Awards was such a proud moment for all of us; it really felt like a huge milestone that celebrated the heart and hard work behind Florattica.

Not long after, being nominated for other major industry awards, like the Bar Magazine Awards, was another incredible sign that people were connecting with what we do and appreciating our passion.

And then, taking home The Pinnacle Pin, which was honestly the cherry on top of the cake. It still feels surreal!

Each of these moments has helped shape who we are today, and they continue to push us to keep evolving, growing, and raising the bar even higher.

WHAT ARE SOME KEY QUALITIES OR INITIATIVES THAT FLORATTICA FOCUSES ON THAT YOU BELIEVE CONTRIBUTED TO THIS RECOGNITION AT THE PINNACLE AWARDS AND BAR MAGAZINE AWARDS? At Florattica, everything really comes down to team spirit and a shared sense of purpose. We all work towards the same goal, creating something truly special for our guests.

From the bartenders to the floor team, everyone plays a vital role in bringing that experience to life. Creativity and attention to detail are at the heart of what we do, and we’re always challenging ourselves to go a step further.

Our cocktails aren’t just drinks, they tell stories. But, behind every story is a team that collaborates, supports one another, and shares the same passion for delivering an unforgettable experience.

IT’S CLEAR THAT FLORATTICA’S SUCCESS IS DRIVEN BY A PASSIONATE TEAM. HOW WOULD YOU DESCRIBE THE CULTURE AT FLORATTICA, AND WHAT ROLE DOES IT PLAY IN ACHIEVING SUCH INDUSTRY ACCOLADES? The culture at Florattica is genuinely friendly, open and full of life. We’re like a big family; we work hard, have fun together, and always have each other’s backs.

Everyone’s encouraged to bring their own ideas and personality

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to the bar, and that mix of passion and positivity is what makes the place so special.

There’s a real sense of belonging here, and I think that energy naturally shines through to our guests. It’s a big part of what’s helped us earn the recognition we’re so proud of today.

LOOKING AHEAD, HOW DO YOU ENVISION THE FUTURE OF FLORATTICA; ARE THERE ANY UPCOMING PROJECTS YOU’RE MOST EXCITED ABOUT? We want to keep growing and pushing boundaries, always finding new ways to surprise our guests and keep Florattica one of London’s most exciting rooftop destinations. With our latest menu, inspired by the New 7 Wonders of the World, we believe we’ve done just that.

We’re also thrilled to announce that our ‘Winter Buds’ are now available to book! These three private igloos offer a luxurious, fully heated outdoor experience with breathtaking views across the City of London. Designed to return each year during the winter months, the Winter Buds bring a touch of magic to Florattica’s rooftop, the perfect way to enjoy cosy evenings under the stars.

It’s all about raising the bar while staying true to who we are and what we love. We’ll keep sharing that passion and creativity with everyone who walks through our doors, making every visit feel fresh, memorable and full of energy.

Still. Sparkling.

Always Stylish.

Follow us on Instagram: @wenlockspring | Connect on LinkedIn: Wenlock Spring Water

W EN LO C K S P R IN G . C O . U K

2026 PREVIEW WE LOOK TO THE NEW YEAR, SHARING EXPECTED TRENDS AND THE LATEST INNOVATIONS IN THE DRINKS WORLD. www.barmagazine.co.uk

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2026 PREVIEW – ESSENTIAL 5

WHAT’S NEXT? AS WE APPROACH 2026, PUBS AND BARS MUST ADAPT TO EVOLVING CONSUMER PREFERENCES AND INDUSTRY TRENDS. WE EXPLORE FIVE ESSENTIAL FOCUSES FOR VENUES TO STAY COMPETITIVE IN A RAPIDLY SHIFTING LANDSCAPE.

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SUSTAINABILITY

As consumers become more environmentally conscious, pubs and bars are stepping up to meet those expectations. In 2026, sustainability will be defined not just by waste reduction and eco-friendly practices, but by a focus on seasonality in menus and drink offerings. Utilising locally sourced, seasonal ingredients not only reduces carbon footprints, but also supports regional farmers and produces fresher, more flavourful offerings. Expect to see more seasonal cocktail menus, with bars aligning their drink offerings to the best produce of the moment, whether it’s an autumn-inspired apple and cinnamon cocktail or a summer refreshment made with freshly squeezed citrus.

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NO- AND LOW-ALCOHOL

The demand for no- and low-alcohol drinks will continue to rise as more customers seek inclusive options that cater to health-conscious, mindful drinking habits. By 2026, the no- and low-alcohol category will become a core part of a pub or bar’s drinks menu, not just an afterthought. These drinks no longer need to compromise on taste or experience. Expect high-quality, complex non-alcoholic spirits, carefully crafted mocktails, and low-alcohol beers that are as flavourful as their alcoholic counterparts. For many venues, this will mean offering an equal variety of non-alcoholic drinks to the regular alcohol menu – ensuring that every guest feels included, no matter their preferences.

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A FOCUS ON SIMPLICITY

After years of intricate, Instagram-worthy cocktails featuring wild ingredients and elaborate garnishes, bars are shifting toward a more minimalist approach to drinking. As we enter 2026, simplicity is the new sophistication. The trend is moving towards classic, no-nonsense cocktails that put quality and balance at the forefront. Think timeless drinks like the martini, Negroni or an expertly made old-fashioned, with a growing appreciation for simple ingredients and precise technique. Patrons are increasingly seeking well-made, uncomplicated drinks over flashy concoctions that may look good on social media but lack substance.

The shift represents a return to the essence of bartending, where craftsmanship and experience shine through.

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MEANINGFUL EXPERIENCES

Today’s consumers are no longer satisfied with just having a drink in hand, they want experiences. As we head into 2026, guests will continue to prioritise quality over quantity, with many willing to pay a premium for experiences that offer genuine human connection and authenticity. Whether it’s a curated cocktail tasting, a private event, or a knowledgeable bartender sharing the story behind the drink, guests crave meaningful interactions that go beyond just service. Personalisation will be key here, with data-driven insights helping bars and pubs provide tailored experiences and offers. From personalised drink recommendations based on previous visits to exclusive invites to unique events, the future is about creating memorable moments that make customers feel valued.

5

EDUCATION

The modern consumer is increasingly discerning, with many seeking to learn the stories behind the brands, spirits and ingredients they consume. As we approach 2026, education will become an even more integral part of the drinking experience. Bars will be expected to provide their customers with knowledge – whether it’s about the history of a particular spirit, the distilling process, or the craft behind a specific cocktail. Guests are looking for expertise and storytelling, and a well-educated staff can elevate a simple drink order into a captivating experience. This demand for knowledge will also drive transparency in the industry, as consumers want to know where their drinks come from and how they’re made.

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2026 PREVIEW – ESSENTIAL 5

www.barmagazine.co.uk

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2026 PREVIEW

THE NEXT GENERATION WE TAP INTO THE EXPERTISE OF WORLD-CLASS BARTENDERS AND HOSPITALITY LEADERS TO EXPLORE THE TRENDS AND INNOVATIONS SET TO DEFINE THE BAR INDUSTRY IN 2026.

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n this article, we tap into the expertise of world-class bartenders and hospitality leaders to explore the key trends set to define the industry over the next few years. From how innovative ingredients are rethinking cocktail flavours to the growing focus on creating inclusive, meaningful drinking experiences, we delve into what the future holds for bars and the people who create these experiences. As the industry continues to evolve, the convergence of creativity, sustainability, and personal connection will undoubtedly shape the next generation of bar culture.

The future of cocktail flavours is moving toward deeper, more complex profiles that break away from traditional sweet-sour balances. For Jérôme Allaguillemette, Head of Bars at Caprice Holdings, umami is no longer a passing trend but a new basic.

“We’re leaning harder into miso, koji, seaweed and mushrooms, alongside ‘local umami’ like parmesan,” he explains.

Martha May Markham of London’s Swift Soho, adds a further layer of intrigue, predicting a rise in spicy cocktails. “We’ve seen a massive increase in savoury cocktails in the last few years, and I wonder if there will be a spike in spicy cocktails in 2026.

“We have one guest at work who has requested everything from a spicy Irish coffee, to a spicy New York sour – and the requests for spice overall get more frequent and more bizarre,” she adds.

As the global bar scene grows more dynamic, certain spirits are catching the attention of bartenders worldwide. Grappa, for instance, is having its moment, with Martha noting its growing presence in cocktail menus. “I think the popularity of a Pisco sour is shining a light on alternative brandies across the world, and it’s great to see it utilised in cocktails,” she notes.

Meanwhile, the mid-strength category is gaining momentum.

Jérôme highlights brands like Quarter Spirits that are bridging the gap between full-strength cocktails and non-alcoholic options, making mid-strength drinks a key trend for the future. “At Sexy Fish, we’ve built this into the menu architecture; every nonalcoholic drink can be served in a mid-strength format, because we think this will become a global standard, not a niche,” he explains.

Beyond spirits, Chiara Falcone of The Donovan Bar points to sustainability as a critical element in shaping future menus, and envisions a future where ingredients are more familiar, evoking memories and emotions. “I think we should focus on simple, recognisable ingredients that guests can connect with, something familiar that can evoke a memory or a feeling, rather than creating overly complex preparations that often generate more

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2026 PREVIEW

waste than value,” she shares. “For me, it’s also important to make the most of every ingredient, finding ways to extend its life and reduce waste. This is a way to truly respect the product and keep its story alive.”

Local and seasonal ingredients are becoming a priority for many operators. “We should try to use local ingredients as much as possible,” Chiara states, acknowledging the challenges in cities like London, but urging bars to make the effort.

“In a city like London, it’s not always easy to use only local products, as we need to follow trends, meet customer expectations, and work in an international market. However, I believe it is possible and something worth striving for,” she explains.

Martha also highlights the struggle for venues to be fully sustainable, but insists the ‘little steps’ make all the difference.

“Let’s call a spade a spade. It’s very hard to be sustainable and work in a bar; we use so much energy, and waste stuff every day. Unless you have the money and infrastructure, sustainability being at the heart of what you do is extremely tough. However, those little steps, like sourcing ingredients locally, working with farmers and producers, and utilising what we have available in the UK, will be things that bars realise they have a lot of

autonomy over and hopefully that’ll inspire them to do it,” she says.

“If I had my way, we’d see an influx of bars across the UK repping seasonality with every iteration of their menu, and championing British produce,” Martha adds.

At Caprice Holdings, Jérôme explains, “Luxury that feels responsible, not wasteful” is the guiding principle behind their approach. The aim is to create menus that showcase the best of local ingredients while embracing sustainability in every aspect of the bar experience. As the industry becomes more conscious of its environmental footprint, ingredient sourcing will undoubtedly shape the future of drink menus.

Post-pandemic, guests are craving authentic, meaningful experiences. As Chiara observes, “People want experiences that feel personal and authentic, where real human connection, attentive service, and genuine care make their time out memorable.” The era of empty extravagance is over; guests now expect quality, integrity and relevance, and they are willing to pay for it.

Martha also stresses the importance of atmosphere.

“Hospitality in 2026 is about creating a space where guests feel listened to,” she says. Whether a guest desires a quiet, introspective experience or lively interaction, the future of www.barmagazine.co.uk

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hospitality lies in understanding and responding to individual needs. The key is a warm welcome and a deep, personal connection that extends beyond just serving drinks.

The drinking culture of the future will reflect a more intentional and mindful approach. “Guests want to design their own journey,” says Jérôme, referring to the increasing demand for a range of drinking options that include low-ABV, non-alcoholic, and full-strength cocktails. “Our vision is to build menus that are inclusive at every ABV, so people can drink with intention, not restriction.”

Similarly, Martha notes the ongoing trend toward low-alcohol and non-alcoholic drinking occasions. She also observes that, despite this, drinking patterns fluctuate based on the season and social context, with spikes in day drinking during bank holidays and sunny weather. “It’ll take years to spot real trends in drinking occasions,” she adds, noting the challenge of predicting shifts when the environment is constantly evolving.

Chiara sees this shift toward mindful drinking as part of a broader trend. “People are also increasingly conscious about what they drink, including alcohol content and sugar levels,” she says, highlighting the growing focus on thoughtful, responsible consumption. This growing awareness will continue to influence the industry, with more consumers choosing drinks that align with their values and lifestyle.

Bartenders face both challenges and opportunities as they look ahead to 2026. Jérôme highlights the overwhelming influx of information available through smartphones and digital platforms, which can be both a blessing and a curse. “The whole world now fits in your smartphone. Inspiration, education and connections are endless, but so is the noise. The bartenders who will win are the ones who can filter all that input into a clear point of view and a consistent guest experience,” he says.

For Martha, one of the biggest challenges is ensuring that bartenders can maintain a healthy work-life balance and longterm career sustainability. “Bartenders are challenged to find that place that offers them a great work/life balance, good pay, decent hours, and a great culture,” she says. With the right environment, bars can offer opportunities for growth and development while maintaining a positive culture. She also notes that competitions remain valuable opportunities for personal and professional growth. “Competitions are incredible ‘extra-curricular’ moments to build your confidence, creativity and network, and meet new people. You might not win, but it’s what you do with that time, with the brand, and with the people you meet, that could open doors and offer you opportunities to travel, do talks, educate. The possibilities are endless,” she shares.

As the industry evolves, innovation and education will play central roles in shaping the future of bartending. Jérôme predicts that, by 2026, operators will need to take on the role of educators. “Bartenders need more than recipes – they need mentoring, context, and a clear path to grow,” he says. This emphasis on education will help to strengthen the industry and provide future bartenders with the tools they need to succeed.

Looking ahead to 2026, the bar industry is entering a new era defined by sustainability, innovation and personal connection.

As bartenders and hospitality leaders embrace mindful drinking, local sourcing, and the integration of new techniques, they will continue to lead the way in shaping a more thoughtful and meaningful drinking culture. By focusing on quality, authenticity and creativity, the industry is well-equipped to meet the challenges of the future and create experiences that will resonate with guests for years to come.

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THE NEW SOCIAL WORKOUT DR. PARDIS SHAFAFI, ANTHROPOLOGIST AND HEAD OF MARKETING AT THE SOCIAL GAMING GROUP, SHARES WHY TRADITIONAL BARS & PUBS WON’T CUT IT FOR GEN Z.

Images © Professionals at Play

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ave gyms replaced the pub for Gen Z? In the UK, that may sound unlikely, but it hasn’t stopped the debate.

It’s even being discussed in national newspapers.

For a generation increasingly aware of health, mental wellbeing, and the downsides of alcohol-focused nights out, the gym offers structure, identity, and community. It’s no surprise that the F&B sector has scrambled to make pubs and bars more appealing to younger adults, traditionally the most reliable customers in the nightlife scene. What’s discussed less is why this shift is happening and how to engage an audience for whom drinking is no longer the only or even the main attraction.

For generations, the pub has been more than a place to drink across much of the Northern Hemisphere, and nowhere more so than in the United Kingdom. It has been a cornerstone of community life: a stage for celebrations, commiserations, heartbreaks, and highlights.

However, Gen Z are redefining what “social” means – and it looks less like late-night pints and more like early-morning reps.

Adults are finding in gyms what older generations once found in pubs: structure, belonging, and identity. It is less about calories burned and more about what they are building together, including shared experiences, confidence, and a sense of self beyond the algorithm and away from the digital sphere, although not completely separate from it.

This shift is not as foreign to hospitality as it might seem.

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In fact, it reflects what we are seeing across our own venues.

Activity-based socialising, from tech-enhanced darts to shuffleboard and other interactive games, is becoming the norm, particularly in more established competitive socialising markets such as the UK and Scandinavia.

Why? Because it meets the same needs as that fitness community: low-barrier connection, time-blocked experiences, easy planning, and easy exits when you have had your fill of socialising. These experiences are cost-effective, lower pressure, and do not rely on over-drinking or overspending. Most importantly social gaming is mentally restorative. There is fun, laughter and connection, meaning social muscles get a workout, too.

So, if the gym really is the new pub, maybe that is not such a bad thing. It shows that the next generation still craves community, and they are simply finding it through a different kind of game. This shift invites venues to reinvent that playful and inclusive pub experience through competitive socialising, creating spaces that feel as good for your social fitness as a gym session does for your body. thesocialgaminggroup.com Referenced media: Is the gym gen Z’s pub? Podcast by the Guardian, 18th of April 2025 https://www.theguardian.com/news/audio/2025/apr/18/is-the-gym-gen-zs-pub-podcast

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LIGHTING THE WAY NEIL SMITH, OWNER OF LIGHTIQUE, REFLECTS ON THE COMPANY’S 40TH ANNIVERSARY MILESTONE, DISCUSSING THE EVOLUTION OF PUB AND BAR LIGHTING AND THE ROLE OF FAMILY VALUES IN DRIVING THE BUSINESS FORWARD.

CONGRATULATIONS ON 40 YEARS IN LIGHTING! WHAT DOES REACHING THIS MILESTONE MEAN TO LIGHTIQUE?

IN YOUR EXPERIENCE, WHAT ROLE DOES LIGHTING PLAY IN CREATING ATMOSPHERE IN A BAR OR PUB?

It’s a huge milestone for us and one we’re incredibly proud of. Lightique has always been a family business, built on relationships, reliability and a genuine love for what we do.

Reaching 40 years isn’t just about longevity — it’s about the trust our clients have placed in us over the decades. We’ve grown alongside many of our customers, some of whom have been with us since the very beginning, and that sense of partnership is what means the most.

Lighting is everything when it comes to atmosphere. It sets the tone before a single word is spoken. A well-lit pub feels welcoming and familiar, while clever layering of light — from statement pendants to subtle wall lights — can create intimacy and depth. We’ve always believed that the best lighting doesn’t shout; it quietly enhances the space and lets the character of the venue shine through.

LOOKING BACK OVER FOUR DECADES, WHAT WOULD YOU SAY HAS BEEN THE MOST SIGNIFICANT CHANGE IN THE WAY HOSPITALITY VENUES, ESPECIALLY PUBS AND BARS, APPROACH LIGHTING? The biggest change has been how integral lighting has become to the overall design concept. Years ago, lighting was often more functional — now it’s one of the key ingredients in setting mood, defining zones and shaping brand identity. Advances in LED technology and controls have also opened up creative possibilities that simply didn’t exist before, allowing designers and operators to achieve atmosphere, efficiency and flexibility all at once.

WHAT MAKES PUB AND BAR LIGHTING DIFFERENT FROM OTHER SECTORS — WHAT ARE THE SPECIFIC CHALLENGES OR OPPORTUNITIES? Pubs and bars are all about atmosphere and comfort — it’s where people go to unwind and connect. The lighting has to be warm, inviting and adaptable, often changing throughout the day and evening. The challenge is balancing style with practicality; fittings need to complement the character of the space while standing up to the demands of busy environments. The opportunity lies in creating that “feel-good” factor — lighting that makes people want to stay for one more drink.

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WHAT DOES THE FUTURE HOLD FOR LIGHTIQUE IN THE HOSPITALITY SECTOR? We’re excited for the next chapter. We have already had the 3rd generation join the family business, which will bring a fresh perspective on how the business moves forward. This includes bringing our website up-to-date with new products on a regular basis and posting more on social media. We’re also exploring more sustainable materials and energy-efficient designs, without compromising the craftsmanship and style that define us. Above all, we’ll keep doing what we do best — listening to our clients and delivering personal, hands-on service that stands the test of time.

HOW DO YOU KEEP YOUR DESIGNS FRESH AND RELEVANT WHILE STILL HONOURING THE CRAFTSMANSHIP AND STYLE YOU’VE BECOME KNOWN FOR? We never stop learning. We listen closely to our clients, keep an eye on design trends, and work with talented craftspeople who share our passion for quality. At the same time, we stay true to our roots — timeless designs, thoughtful detailing, and a genuine respect for materials. It’s that blend of tradition and innovation that keeps Lightique’s collections feeling both familiar and fresh. lightique.com

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Lightique is a long established, reliable decorative lighting manufacturer and supplier to the contract markets. Our ethos is quality, service and affordability.

sales@lightique.com +44(0)247638 1559 www.lightique.com

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ENERGISING TRENDS ARI HUECHERIG, SALES & PARTNER MANAGER AT DALLA CORTE UK&I, EXPLORES HOW COFFEE AND ESPRESSO-BASED MOCKTAILS ARE TRANSFORMING PUBS AND BARS, OFFERING INNOVATIVE AND INDULGENT ALTERNATIVES TO ALCOHOL WHILE MAINTAINING THE QUALITY AND CONSISTENCY THAT CUSTOMERS EXPECT. WHAT ROLE DOES COFFEE PLAY IN THE LOW & NO MOVEMENT, AND HOW ARE OPERATORS LEVERAGING IT TO CREATE ALCOHOL-FREE ALTERNATIVES? Coffee has become a key player in the Low & No movement, offering hospitality venues a way to elevate the customer experience with sophisticated, alcohol-free options.

As pubs and bars diversify into food service, classic coffee drinks like lattes and cappuccinos naturally complement mealtimes, helping drive footfall throughout the day – especially outside of peak service hours. Beyond traditional coffee beverages, the rise of the mocktail movement has opened new creative avenues. Espresso-based mocktails, such as cold brew spritzes or spiced espresso tonics, offer teetotal and sober-curious patrons a premium alternative that feels equally indulgent as a cocktail.

WHAT CHALLENGES DO PUBS AND BARS FACE WHEN INTRODUCING LOW & NO DRINK OPTIONS, AND HOW CAN COMMERCIAL ESPRESSO MACHINES HELP OVERCOME THEM? Expanding into Low & No drinks isn’t just about ordering new stock; it’s a full team effort. Staff require training, workflows need reorganising, and consistency must be maintained every day – regardless of the team members on shift.

Coffee-based drinks, in particular, require precision – from espresso extraction for mocktails to milk texture for cappuccinos.

Modern commercial espresso machines are designed to simplify these processes. Featuring intuitive controls and automation, even staff with minimal barista experience can produce highquality drinks. This ensures speed and consistency, helping venues optimise the patron experience without compromising on quality.

HOW DOES DALLA CORTE’S EQUIPMENT ENSURE COFFEE QUALITY AND CONSISTENCY IN HIGH-VOLUME SERVICE ENVIRONMENTS? Dalla Corte machines are built for the demands of busy hospitality venues. Our multi-boiler technology ensures stable brewing temperatures, while the Grind Control System (GCS) and Milk Control System (MCS) automate two quality-crucial variables: grind size and milk frothing.

This means every drink – whether a bold espresso or a seasonal mocktail – is consistent in flavour, texture, and presentation.

HOW IS DALLA CORTE SUPPORTING THE RISE OF ALCOHOL-FREE SERVES IN HOSPITALITY VENUES? Beyond the functionality and design of our espresso machines,

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Dalla Corte UK&I offers hands-on support to help hospitality venues succeed with their Low & No offerings. From menu development and operational advice to engineering support, we work closely with operators to unlock the full potential of coffee.

WHAT ADVICE WOULD YOU GIVE TO PUB AND BAR OPERATORS LOOKING TO EXPAND THEIR ALCOHOL-FREE MENU WITH COFFEE-BASED DRINKS? The Low & No movement is here to stay and will only grow further – making now the perfect time to explore coffee as an alternative offering to alcohol.

• Approach coffee like you would signature cocktails, with creativity and attention to detail.

• Invest in a commercial espresso machine that supports consistency and speed.

• Explore seasonal ingredients and presentation styles.

• Embrace coffee’s versatility to discover new, lucrative routes to beverage success – with values that align with those of your Low & No patrons.

Learn more about Dalla Corte espresso machines today: Ari.Huecherig@dallacorte.com

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NO & LOW WE LOOK TO THE NO AND LOW ABV CATEGORY TO EXPLORE THE LATEST TRENDS, INNOVATIONS AND INSIGHTS IN MINDFUL DRINKING.

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NO & LOW – ESSENTIAL 5

WARMING THE SEASON THIS WINTER, FENTIMANS IS TURNING UP THE HEAT AND MARKING 120 YEARS OF FLAVOUR. FROM HUMBLE BEGINNINGS IN 1905, WHEN IT WAS DELIVERED DOOR-TODOOR BY HORSE AND CART, TO BECOMING THE UK’S NO.1 PREMIUM GINGER BEER BRAND, FENTIMANS HAS PERFECTED THE ART OF BOTANICALLY BREWED WARMTH. MARK PLATTEN, HEAD OF MARKETING AND INNOVATION AT FENTIMANS, SHARES FIVE GINGER-FORWARD SERVES THAT CAPTURE THE ESSENCE OF THE SEASON.

A CENTURY OF SPICE Fentimans Ginger Beer has been brewed the same way for over a century - using a seven-day Botanical Brewing process that brings out rich depth and fiery flavour. Each bottle delivers the perfect balance of spice and warmth, making it the ultimate winter warmer.

Whether served on its own over ice with a wedge of lime or as the foundation for an indulgent cocktail, Fentimans transforms any serve into an experience.

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GINGER APPLE PIE

Nothing says winter comfort quite like apple pie. This cocktail reimagines the classic dessert in a glass - blending smooth spiced rum and apple juice with a generous pour of Fentimans Ginger Beer. The result is a nostalgic serve with a zesty twist, offering layers of cinnamon and crisp ginger bite. Simple to make, even better to share by the fire.

SPECULOOS GINGER EGGNOG Decadent, creamy, and unmistakably festive. The Speculoos Ginger Eggnog brings together the rich notes of spiced biscuit liqueur, velvety cream, and the lively fizz of Ginger Beer. The result is a comforting yet refreshing cocktail that defies the ordinary. A modern take on a traditional favourite - indulgent, balanced, and beautifully bold.

THE 120 REMEDY Raise a glass with this exceptional anniversary serve, crafted by Fentimans brand ambassador and world-renowned bartender, Joe Schofield. A refined mix of lime juice, cherry liqueur, and vermouth, topped with Fentimans Ginger Beer, this cocktail celebrates a century of craftsmanship in every sip - a true tonic for the winter blues.

THE GINGER JUBILEE A vibrant fusion of tequila, lime, and raspberry liqueur, the Ginger Jubilee is proof that winter cocktails can be as bright as they are warming. Elevated by the unmistakable heat of Ginger Beer, it delivers the perfect balance of sweet, tart, and spice.

THOMAS’ TWIST A nod to founder Thomas Fentiman, this serve brings together dark rum, lime, and chocolate bitters for a rich, spiced profile that’s both nostalgic and contemporary. Finished with Fentimans Ginger Beer, it’s a cocktail that captures the heart of winter -complex, comforting, and distinctly Fentimans.

From fiery spice to festive sweetness, Fentimans proves why their Ginger Beer is the essential ingredient for winter serves. fentimans.com

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NO & LOW – ESSENTIAL 5

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THE FUTURE IS FLAVOUR WE SHARE FRESH DATA AND EXPERT PERSPECTIVES REVEALING HOW MINDFUL, FUNCTIONAL AND FLAVOUR-LED DRINKING IS REDEFINING THE NO & LOW LANDSCAPE.

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he rise of the no- and low-alcohol category is accelerating faster than ever — and new data shows just how dramatically consumer habits are shifting. A new national survey – conducted by ANON Drinks – of 2,000 adults has revealed that almost two thirds of Londoners (63%) chose a non-alcoholic alternative during Sober October, a striking 37% above the national average of 46%. In contrast, uptake was far lower in regions such as Northern Ireland (37%) and Yorkshire and the Humber (33%), highlighting how sharply behaviour now varies across the UK. New research from The Functional Drinks Collective and KAM Insights further reinforces this evolution: 41% of UK adults would be more likely to visit pubs, bars and restaurants if they offered functional or feel-good drinks. Among 18–34 year olds, that figure rises to an extraordinary 80%, signalling a generational shift towards beverages that deliver more than just refreshment.

With 61% of consumers cutting back on alcohol but still wanting functional benefits, functionality has become a core part of drinking choice, not a niche curiosity. One in three consumers

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say functional options would enhance their social experience, and over half want clear menu signposting to help them navigate these new offerings.

As Laura Willoughby MBE, Founder of Club Soda, explains, “People aren’t just cutting back on alcohol, they’re looking for drinks that do something. Functional drinks are fast becoming the go-to for winding down, switching off, or feeling good… For retailers and on-trade venues, this is a category that’s about to boom.”

Operators who ignore it, she warns, are leaving money on the table. These overlapping trends — mindful drinking, functional benefits, increased choice and changing social motivations — show how rapidly consumer expectations have evolved. For some, initiatives like Sober October or Dry January offers a health reset; for others, it’s an opportunity to explore the breadth of low- and no-alcohol options. But, across the board, it signals a permanent shift in how people approach drinking occasions.

Against this backdrop, the No & Low category has moved from niche to essential. Once relegated to a few mocktails buried at

NO & LOW

The mindset shift is towards ABV-agnosticism choosing what feels right for the moment, rather than defining yourself by what’s in or not in your glass. the back of the menu, it is now a mainstream, multi-occasion powerhouse, driven by quality, innovation and a consumer base hungry for balance.

As Imme Ermgassen, Botivo Co-founder, explains, “People aren’t turning away from alcohol so much as turning towards flavour, craftsmanship and experience. Just as food has transformed over the past twenty years, with people seeking out diverse cuisines, fermentation, provenance and artistry, drinks are now catching up. There’s this growing curiosity for liquids that feel alive, that tell a story.

“We’re also seeing a real rise in non-mimic drinks - not products that try to be a “gin without the gin” or a “wine without the wine”, but drinks that bring something completely new to the table. The mindset shift is towards ABV-agnosticism - choosing what feels right for the moment, rather than defining yourself by what’s in or not in your glass,” she adds.

Marco Livia, a Sicilian-born hospitality visionary and founder of 90ML, has spent over a decade crafting beverage programmes across Italy, London, Dubai, and now Saudi Arabia.

With a philosophy that drinking is about emotion, culture, and connection rather than just alcohol content, Marco has been at the forefront of redefining what luxury and pleasure mean in the no- and low-alcohol space. Today, as a consultant and creative

director for luxury hotels and restaurants worldwide, he continues to champion drinks that tell a story, evoke a feeling, and elevate the social experience.

Marco tells us, “More and more guests are choosing moderation not out of sacrifice, but out of awareness. A highquality non-alcoholic drink is no longer seen as a ‘without’ version of something, but as an experience in its own right.”

Rohan Radhakrishnan, Co-Founder, Quarter Proof, agrees, “Quality non-alcoholic options now rival full-strength drinks, so there’s no sense of compromise, just choice.”

One of the clearest signs that the drinking landscape has fundamentally changed is the way consumers continue to cherish the ritual of drinking — even when alcohol is absent.

The glassware, the garnish, the pacing of a round, the theatre of preparation, the shared moment with friends: these elements matter just as much as what’s actually in the glass.

“Non-alcoholic cocktails let people join in the ritual: the glass, the garnish and the sense of occasion, with total freedom,” says Imme. “It’s the joy of participation, not substitution.”

This idea — that the emotional and social components of drinking transcend alcohol — has become a defining driver of the No & Low category.

Marco builds on this, framing non-alcoholic serves as “a www.barmagazine.co.uk

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new creative language” that still delivers the same emotional resonance and sophistication as traditional cocktails. “A great 0.0% cocktail can carry the same depth, complexity, and emotional value… when bartenders understand balance and layering, they can deliver experiences that surprise even the most traditional guests,” he states.

Across the category, the message is consistent: guests no longer want a replacement drink — they want an equivalent experience. And that means every detail counts.

For spirits brands like Caleño, this moment is particularly powerful. As Chris Jones, Managing Director, Paragon Brands notes, today’s drinkers still want “memorable, exciting social experiences in venues, just without the hangover.” In high-energy environments where flavour, fun, colour and theatre matter, the non-alcoholic option must be just as expressive as its alcoholic counterpart. Caleño’s positioning — vibrant, tropical, mood-lifting — is a direct response to this demand for joy-forward drinking.

Beer and cider are undergoing the same transformation. The ritual of “ordering a pint” still holds enormous cultural weight, which is why brand familiarity is crucial for consumers choosing No & Low beers. Estrella Damm’s approach — aligning its 0.0% product visually and stylistically with the parent brand — taps into this behaviour. Recognition at the bar helps guests feel confident, while seeing 0.0% on tap reinforces that moderate choices belong at the centre of the occasion, not hidden at the edges.

Thatchers takes it further by emphasising the social role of cider. Thatchers Zero, crafted over two years using four generations of expertise, is designed for “laid back, sociable occasions, when guests want that full-bodied flavour without the alcohol,” as Gemma Pym, Senior Category & Insight Manager at Thatchers Cider, says. Its positioning understands the emotional comfort of holding a proper pint among friends — something that matters deeply to cider drinkers, who are shown to be highly brand-loyal and influential within their groups.

And now, as functional drinks enter the on-trade, the ritual expands yet again. Consumers aren’t merely moderating their alcohol intake; many want drinks that support mood, wellness or relaxation. With 41% of UK adults — and 80% of 18–34s — saying that functional drinks would make them more likely to visit a venue, the idea of “drinking for the moment” has taken on new meaning. Guests want drinks to be part of their social ritual, but they increasingly want them to do something too.

Whether it’s a beautifully garnished zero-proof cocktail, a premium 0.0% beer poured from the tap, a crafted alcohol-free cider, or a functional sparkling drink designed to calm, energise or unwind — the experience is what consumers are buying. The alcohol content is now just one component, not the defining one.

The No & Low boom is no longer defined by imitation — it is being driven by creativity, craft and a new spectrum of flavour experiences emerging across beer, cider, spirits and cocktails.

The category is maturing fast, shaped by consumers who want balance, quality and excitement without compromise.

The rise in moderation is not a trend but a behaviour shift rooted in wellbeing and choice. As Rohan notes, “Consumers are more conscious of how alcohol affects their body and mind. They want to feel better, consume fewer calories and sugar, and spend less — moderation delivers all of that. Quality non-alcoholic options now rival full-strength drinks, so there’s no sense of compromise, just choice.”

Marco Livia echoes this, describing moderation as a sign of

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“cultural maturity,” where guests now see 0.0% drinks not as substitutes but as “experiences in their own right, deserving of the same respect.”

The appetite for bright, refreshing flavour continues to grow.

Estrella Damm has seen a major rise in fruit-led low-ABV options such as lemon, mango and tropical blends. Their Damm Lemon — the first high-quality lemon beer on draught in the UK — has become a standout performer and is now leading fruit beer category growth across both On- and Off-Trade. The brand attributes this success to consumer trust: “People turn to quality brands they already know when it comes to taste,” Ellie Montgomery, Category and Insights Manager and Marketing Manager at Damm Uk, explains.

Thatchers is pushing flavour and theatre forward with its Fusion Font — which offers three award winning fruit ciders from one line and one tap. As Gemma says, “Fusion adds theatre and excitement to the bar,” while delivering strong category growth and freeing up valuable fridge space for No & Low. Meanwhile Thatchers Zero, crafted over two years and now the UK’s No.1 low/no apple cider, proves that authenticity and heritage continue to matter. “Three quarters of drinkers want cider made by experts,” Gemma says. “That’s why authenticity drives real value.”

In cocktails, alcohol-free innovation is moving far beyond “mocktails.”

Marco’s approach is rooted in creativity, not replication. “I never try to imitate alcohol,” he explains. “I try to recreate the

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Packed with customisable machine features like integrated milk fridges, cup warmers, and automated cleaning systems, the Classic A Line ensures every cup is consistently delicious – and every shift runs smoothly.

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Discover more at coffee.franke.com

NO & LOW

emotion it gives. I start from the same mindset as a traditional bartender: structure, complexity, and character. But then I work with different tools — natural botanicals, distillates without alcohol, teas, and fermentations — to build depth and persistence.”

Rohan at Quarter Proof sees a similar shift in expectations for no and low serves. “Standout non-alcoholic drinks focus on great ingredients, craft and full flavour. They should deliver the same excitement as any premium cocktail,” he says.

Quarter Proof is carving out a new category between fullstrength and alcohol-free with its 15% ABV Mid-Strength spirits, giving bars cocktails in the 5–10% ABV range. These serve as a natural bridge for guests who want to moderate without “going completely zero.”

Rohan highlights the demand for mid-strength serves, “Our Mid-Strength menu split with Caprice Holdings placed Full, Mid and Zero equally — and Mid-Strength serves nearly outsold Full-Strength, doubling Zero and driving 30% more cocktail sales year-on-year. It’s proof that moderation creates value for both guests and operators.”

Quarter Proof sees this space growing fast, driven by functional non-alcs, health-led options, and ABV-flexible menus that support natural moderation techniques such as zebra striping.

In both food and drink, flavour pairing is becoming more intentional. Marco sees non-alc drink and food pairings as “one of the most exciting frontiers,” using teas, ferments and citrusdriven bitters to complement dishes just as a fine wine would.

“When I design a pairing, I start from the dish — its temperature, acidity, fat, umami — and then build the drink around it, just like a chef balances a plate. Using natural ingredients such as teas, fermentations, botanicals, and spice infusions, you can create layers that interact beautifully with food.

“For example, a 0.0% Negroni with citrus and bitter roots can cut through richness the same way a vermouth-based cocktail would, while a jasmine tea with light carbonation can lift delicate seafood dishes,” he shares.

With Dry January fast approaching, operators must treat No & Low with the same level of craft and visibility as any other drink category.

Ellie at Damm UK stresses, “It is crucial to give no/low drinks adequate space on menus at a time where there is a great appetite to experiment. The category needs to be well represented - in terms of both menu space dedicated to the category as well as the number of brands represented and the range of products.”

As well as visibility, Ellie notes communication on quality of no and low serves as essential. “Communicating the quality of low and no alcohol on menus is important, especially ahead of ‘Dry January’ where people are encouraged to consider these options but equally don’t want to compromise on taste,” she adds.

Marco emphasises mindset and training when it comes to fully embracing the No & Low movement.

“The moment a team begins to see non-alcoholic drinks as a creative opportunity rather than a limitation, everything changes.

It’s about shifting from “we have to offer something for them” to “we get to create something for everyone.

“Training is also key. When bartenders understand balance, flavour layering, and how to build complexity without alcohol, they can deliver experiences that surprise even the most traditional guests,” he explains.

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Chris Jones sees the cultural shift clearly in the on-trade.

“Venues are responding enthusiastically and expanding their offerings to meet consumer demand, with more space dedicated to non-alc spirit alternatives and better visibility on the back bar.

One thing is clear; we’re experiencing a cultural shift as opposed to a trend,” he finishes.

The No & Low movement has reached a defining moment — no longer a substitute culture, but a shift in how people choose to drink, socialise and experience flavour. What emerges clearly from across the industry is that moderation is not about restriction, but liberation: the freedom to choose drinks that suit the moment, the mood and the mindset.

Consumers today expect creativity, depth and craft regardless of ABV, and they are rewarding venues and brands that deliver it. Ritual, theatre, flavour, functionality and emotional connection now matter more than the alcohol content itself. As a result, No, Low and Mid-Strength serves are evolving into a fully fledged ecosystem, powered by innovation and a new generation of drinkers who refuse to compromise on experience.

This is the era of ABV-agnosticism — where what’s in the glass matters less than how it makes people feel. For operators, the mandate is clear: treat No & Low with the same pride, prominence and precision as any other category. For brands, it’s an invitation to push flavour, purpose and creativity further.

What began as moderation has become cultural evolution. And as Dry January approaches, one truth stands out: the future of drinking is not defined by alcohol, but by choice.

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SQUEEZE EVERY LAST DROP GEMMA PYM, SENIOR CATEGORY & INSIGHT MANAGER AT THATCHERS CIDER, TAKES A LOOK AT HOW OPERATORS CAN TAP INTO CURRENT TRENDS AND BUILD A CIDER RANGE THAT REALLY DELIVERS.

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en Z is shaking up the drinks scene – and cider is their top pick! Weekly pub visits are on the up for Gen Z and Millennials1, and younger drinkers are choosing cider over lager2, bringing fresh excitement and big opportunities for operators. However, if your venue doesn’t stock their favourite brand, they’ll simply go elsewhere and take their friends with them. In fact, 81% of 25–34 year olds say cider drinkers influence where they go, yet only 16% feel venues truly cater to them3. Get it right, and you’ll see more visits, greater loyalty, and higher sales.

WHAT’S HOT? SUSTAINABILITY, AUTHENTICITY AND SOCIAL BUZZ Thatchers Juicy Apple, made with 100% renewable electricity and a 4% ABV, is winning over younger drinkers who want easy-drinking, sustainable options. Its bold marketing campaign is driving footfall and sales for stockists. Pair it with Thatchers Gold, the No.1 choice for landlords and cider fans4 and the best rate of sale of any cider5 and you’ve got a line-up that keeps customers coming back.

Once you have the line up right – you need to shout about it!

We’re seeing that nearly half of 25–34-year-olds check a venue’s drinks offer online before visiting6. That’s why having a premium cider offer, and making sure it’s visible on your socials and website, is now essential to attracting this generation.

BOOST SALES WITH TRUSTED BRANDS Craft and innovative ciders may appear to add flair, but when it comes to boosting rate of sale, authentic brands win. Customers want quality and provenance – they’ll pay more for a cider they trust. Venues switching to Thatchers have seen sales soar; one of London’s leading music venues saw a 25% year on year increase, and pubs are selling an extra 62 pints a week7.

The operators that get the most out of their cider ranges are the ones we work in collaboration with. The best advice you will get is from cider experts – and with four generations, 121 years and a sole focus on cider, we can support with expertise beyond crafting the perfect pint, by knowing exactly what customers want, and offering Point of Sale to engage guests and increase ROS and dwell time.

SERVE UP SUCCESS – ALL DAY LONG Visits are shifting earlier, with late afternoons and early evenings now prime time for cider. Refreshing, lower-ABV options like Thatchers Juicy Apple are perfect for these moments.

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Bottom line: Stock the right ciders, shout about them online, and work with the experts. You’ll attract Gen Z, boost loyalty, and see your profits fizz! thatcherscider.co.uk 1. CGA by NIQ data for UK Hospitality 2. CGA OPUS June 2024 3. KAM – Thatchers Cider Drinkers Research – April 2025 4. CGA Opus Jun 25 5. CGA OPMS P08 2025, 12-week GB draught 6. KAM – Thatchers Cider Drinkers Research – April 2025 7. CGA OPMS P10 2025 Lowest apple (Orchard Pig vs Thatchers Gold)

MAKE YOUR BAR THEIR FIRST CHOICE

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Find our how Thatchers can help you drive sales www.thatcherscider.co.uk

VENUE OF THE MONTH

THE PERCEPTION BAR PEDRO BRANCO, DIRECTOR OF BEVERAGE & FOOD (B&F) AT W LONDON, SHARES HOW THE PERCEPTION BAR IS REDEFINING SOHO’S NIGHTLIFE

BY BLENDING AGAVE-INSPIRED COCKTAILS WITH IMMERSIVE, EXPERIENCE-DRIVEN HOSPITALITY THAT GOES BEYOND THE GLASS.

CAN YOU TELL US BRIEFLY THE STORY BEHIND THE PERCEPTION BAR AND THE EXPERIENCE IT AIMS TO OFFER GUESTS? The Perception Bar was born out of a desire to reinterpret what nightlife in Soho could be. Once known for its high-energy, club-like atmosphere, the bar is now evolving into something more meaningful: a bold, experience-led space that captures the cultural pulse of modern Soho. We’ve pivoted from volume to value, from nightlife to lifestyle.

What sets us apart in Soho’s vibrant scene is not just what’s in the glass, but the experience around it. We aim to guide guests through a journey.

In February, we’re excited to share The Perception is launching a new, agave-led beverage programme with one of the most exclusive agave spirit selections in London, championing discovery, storytelling and connection.

CAN YOU TALK US THROUGH THE NEW COCKTAILS YOU ARE LAUNCHING, AND THE INSPIRATION BEHIND THEM? Our new cocktail menu will be rooted in agave but global in its imagination. Our goal is to move beyond simply using tequila and mezcal as ingredients. Instead, every drink is an invitation to explore the diversity of this remarkable spirit family.

One of our hero serves is the “Verde Eclipse”, a bright,

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herbaceous mezcal cocktail infused with green chilli and coriander, finished with a dehydrated lime wheel. It celebrates freshness, spice and smoke in a perfectly balanced sip. Another standout is the “Paloma Prisma”, a reimagination of the classic Paloma. We use a grapefruit and hibiscus cordial, a pink pepper tincture and a crisp artisanal soda to elevate the drink while still keeping it playful and accessible.

We are proud to work with small-batch producers and source spirits that speak to place and people. Many of our garnishes and syrups are created in-house, and we will highlight different agave expressions through our Spirit of the Month feature, and offer curated tasting flights to guests.

The menu development has been a highly collaborative process, with our team of bartenders encouraged to experiment, research and push boundaries.

WITH DRY JANUARY AROUND THE CORNER, HOW ARE YOU CATERING TO THIS GROWING DEMAND FOR MODERATION? HOW DO YOU BALANCE WELLNESS TRENDS WHILE KEEPING THE COCKTAILS ELEVATED AND UNIQUE, ESPECIALLY IN A VENUE WITH SUCH A VIBRANT NIGHTLIFE SCENE? We offer zero-alcohol serves whilst also accommodating those that seek to adopt a mindful drinking approach – a trend we are

VENUE OF THE MONTH

seeing particularly pull through with guests lately.

There is a clear shift towards greater intentionality: quality over quantity. Guests are more selective, more curious, and far more knowledgeable. They want to know the story behind what they’re drinking, how it was made and why it matters. It’s not always about removing alcohol, but elevating the entire drinking experience, whether its alcoholic or not.

Our alcohol-free serves are designed with the same level of creativity and depth as the rest of the menu. They use house infusions, ferments and zero-proof spirits that deliver on flavour, complexity and presentation. A great example has been our collaboration with Everleaf, a non-alcoholic aperitif brand, which delivers an equally great taste and texture. We see these drinks not as alternatives, but as equals, crafted with just as much attention.

SOHO IS A MICROCOSM FOR THE UK’S NIGHTLIFE AND BAR SCENE. WHAT’S YOUR APPROACH TO STAYING AHEAD OF TRENDS AND KEEPING THE PERCEPTION BAR RELEVANT TO BOTH REGULARS AND FIRSTTIME VISITORS? Soho is always evolving, and The Perception Bar seeks to move with it. Our approach is to remain curious, agile and culturally plugged into our surroundings.

We refresh our menus not on a rigid schedule, but in rhythm with the energy of the city. Whether it’s a shift in seasonal ingredients, a new collaboration with an emerging artist or brand, or a spotlight on an underrepresented spirit producer, we treat each change as an opportunity to surprise, and connect with, our guests.

A great example of this is our Infusion Project, where we

challenged our team to create their own house infusions using rare agave spirits and complementary ingredients as part of our new Agave bar concept. The result was a series of limited-edition serves that felt both experimental and deeply personal.

THE INDUSTRY IS FACING MULTIPLE CHALLENGES CURRENTLY. FROM A GUEST EXPERIENCE POINT OF VIEW, HOW DO YOU THINK OTHER VENUES CAN STAY AHEAD OF THE CURVE AND ENSURE SUCCESS IN 2026?

The future of hospitality will be defined by depth, not scale. In a time of rising costs and tighter margins, success will come to those who can offer guests something with real meaning - not just a drink or a dish, but a reason to return.

At W London, we believe that experience is the new luxury.

That means storytelling, provenance and personal connection need to sit at the heart of every offering.

Choosing to own the agave space, for example, is more than a menu decision. It’s a strategic commitment to craft, culture and education. We are creating something that is both global and grounded. Whether it’s a guided tasting of rare mezcals, or simply a bartender explaining the origin of a spirit, every interaction becomes a moment of value.

Venues that want to stay ahead must move from transactional service to emotional engagement. Train teams not just in technique, but in narrative. They should also invest in programmes that excite staff as much as guests. And it’s important to always keep listening, to regulars, to the team, and to the energy of your neighbourhood.

We are working towards alignment. Our beverage concept, our team, our space and our city are all speaking the same language.

And that makes us not just relevant, but resonant. www.barmagazine.co.uk

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EXCLUSIVE INTERVIEW

SHARE, INSPIRE, PIONEER ROLAND KRUPINSKI, GLOBAL ON-TRADE DEVELOPMENT LEADER AT PERNOD RICARD, REVEALS THE EVOLUTION OF THE SIP SUPERNOVA PROGRAMME FROM A COCKTAIL COMPETITION TO A MENTORSHIP-DRIVEN JOURNEY. WITH A FOCUS ON DEVELOPING THE NEXT GENERATION OF HOSPITALITY PROFESSIONALS, ROLAND DISCUSSES THE INDUSTRY’S FUTURE, THE IMPORTANCE OF MENTORSHIP, AND WHY JAPAN’S VIBRANT BAR SCENE WILL HOST THE PROGRAMME’S 2026 FINALE.

SIP SUPERNOVA’S COMING BACK WITH A NEW FOCUS ON MENTORSHIP. WHAT INFLUENCED THIS SHIFT FROM BEING A STRAIGHTUP COMPETITION TO SOMETHING MORE DEVELOPMENTAL? The reason is simple; hospitality goes far beyond the final product in the glass. A great cocktail is essential, yes, but true hospitality is about the atmosphere, the welcome, the trust, the joy, and the responsibility for our guests. It’s about being respectful, sustainable and human in how we work.

We operate in a sector where values matter the most - being open, being present, and living those values every day. You can change someone’s day with this little interaction.

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That’s why we’ve evolved SIP Supernova from a pure competition into a developmental journey. By collaborating with four incredible mentors, we’re creating a programme that supports bartenders not just in crafting balanced cocktails, but in becoming exceptional hosts.

And this direction is part of the broader SIP Global programme, following the same philosophy. It’s about bars, hospitality professionals, communities, connection and joy - all of which go beyond the product. That’s why our SIP Supernova seminars will be open to everyone. We’ll invite competition participants, of course, but anyone can join. Just follow us on Instagram at @SIP_Global or through our other channels to stay updated and be part of it.

EXCLUSIVE INTERVIEW

YOU’RE TARGETING PEOPLE WITH LESS THAN SIX YEARS’ EXPERIENCE: WHAT’S THE THINKING THERE? DO YOU SEE A GAP IN HOW YOUNG BARTENDERS AND HOSPITALITY PROS ARE BEING SUPPORTED RIGHT NOW?

YOU’VE OPENED IT UP ACROSS 14 COUNTRIES AND EVEN ADDED A WILD CARD ENTRY. HOW DO YOU KEEP IT FEELING CONNECTED AND COMMUNITY-DRIVEN WHEN IT’S THAT GLOBAL?

Absolutely. There’s a clear gap in how young bartenders and hospitality professionals are being supported today. A recent public report from CGA/Nielsen called ‘Bars 2035’ described what they referred to as the ‘industry bubble’ - and it really resonated. It reminded us that we, as spirit producers, bar owners, mentors, and leaders of the world’s best bars, all share a responsibility to educate and inspire the next generation.

This industry has never been easy to work in, but it can be incredibly rewarding. We want to show young professionals that hospitality isn’t just a part-time job, it’s a career full of creativity, connection and joy. For many, it might even become the most exciting journey of their lives.

From my perspective, I also see the bar scene booming in places like Asia, Africa, Eastern Europe and South America. It’s inspiring to witness mixology and hospitality thriving far beyond the traditional ‘Western bar’ scene. But, with that growth comes a responsibility for us all; we need to invest in the people who will shape the future of this industry.

That’s a great question. To answer it, I think it’s important to look at the DNA of Pernod Ricard. Whether we’re working in large markets or small ones, our approach is always the same: stay close to our partners, understand their needs, support them locally, and build meaningful relationships – ‘create the convivialité’, as we call it internally. We’re able to do this thanks to our strong local networks and our commitment to being relevant in each market. We don’t just drop in with a global concept - we adapt it, we listen, and we engage with the communities where it matters most. And let’s not forget, this is a truly global industry. In 2025 alone, there were 68 international trade shows. Hospitality professionals are incredibly wellconnected across borders. It’s a unique community - one that’s equal, passionate, and genuinely collaborative.

IT’S NOT JUST FOR BARTENDERS THIS TIME, BUT FOR ANYONE IN HOSPITALITY. HOW DO YOU SEE THIS CHANGING THE DYNAMIC :DOES IT MAKE THE COMPETITION MORE INTERESTING, OR MORE COMPLEX TO JUDGE?

Yes, the final will take place on May 9th in Tokyo, during the Tokyo Bar Show - and we couldn’t be more excited. There are many reasons why we chose Japan. First, we have a deep appreciation for the Asian bar scene. Its rapid growth, agility, use of innovative ingredients, and genuine passion for delivering exceptional guest experiences are truly inspiring. And, when it comes to hospitality, Japan sets a global benchmark. The culture of hosting - marked by professionalism, attention to detail and everyday dedication - is something we can all learn from.

Additionally, Japanese craftsmanship is renowned worldwide.

From the precision of their techniques to the artistry in every detail, it’s a source of endless inspiration. I’m confident the 2026 final will be absolutely magical - a once-in-a-lifetime journey for everyone involved.

It’s definitely more interesting - and more exciting. Where better to find inspiring, passionate personalities than in hospitality?

Bars are full of storytellers, creators and connectors. Opening SIP Supernova to the wider hospitality community reflects that reality. It’s not just about who makes the cocktail - it’s about who creates the experience. That shift adds richness to the programme, not complexity. So no, I don’t think it’s harder to judge - but I do think it’s more rewarding. Honestly, I’d love to be a judge myself, just to witness the fantastic diversity of profiles and personalities. Or, at the very least, I’d love to be part of it as a guest or participant!

THE FINAL IS IN TOKYO NEXT YEAR: WHY TOKYO, AND WHAT DO YOU WANT PEOPLE TO TAKE AWAY FROM THAT EXPERIENCE, BOTH PROFESSIONALLY AND CULTURALLY?

join-sip.com/en/events www.barmagazine.co.uk

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NEW CREATIONS

BOTANICAL BLOOM ANDREA DI CHIARA, GENERAL MANAGER OF THE GALLERY AT THE SAVOY, REVEALS A REFRESHING TWIST ON THE CLASSIC FRENCH 75 – AN ALL-DAY COCKTAIL FEATURING EVERLEAF MARINE.

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NEW CREATIONS

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ince opening almost a year ago, our space at the heart of the hotel has taken on the tradition of serving The Savoy’s famous afternoon tea, something that’s been a feature for over a century, as well as everything from breakfast through to dinner and cocktails. This type of all-day dining means we need a drinks list that offers luxurious serves suitable for any time of day or night, with and without alcohol.

When developing the non-alcoholic options, we’re not just substituting, we’re carefully crafting drinks with their own identity, story, and a purpose that aligns with the ethos of The Savoy. The choice of Everleaf, with its unique flavour profile and approach to sustainability really supports that. Everleaf also focuses on their use of plants to deliver their distinct flavour profiles, something that really works for us here as we’ve tied the name of this drink to the neighbouring space in the hotel, The Florist at The Savoy, using their fresh roses to garnish this “botanical bloom.”

Based on the French 75, a cocktail that’s featured in the first edition of Harry Craddock’s The Savoy Cocktail Book, this version has all the decadence and joie de vivre of the original, but without its alcoholic punch. Craddock says the original “hits with remarkable precision” - we like to think this one also hits the spot, with bright, zesty bergamot from the Marine replacing the gin component, and floral aromatic jasmine from the sparkling tea replacing the champagne part. This substitution isn’t a simple swap; it’s a thoughtful reinterpretation that allows the drink to stand on its own.

Given our focus on food, the savoury umami notes from Marine’s seaweeds work well when pairing with the Escoffierinspired dishes on our menus, and of course we have plenty of references back to our afternoon tea in the form of its bergamot (found in Earl Grey) and green tea components of Marine, together with the Jing sparkling tea itself.

All-day spaces like Gallery have always needed great nonalcoholic drinks, and we’re increasingly seeing these sell more later in the day as well. Drinking habits are changing, so we ensure we have a full range of drink strengths on offer all the time. These aren’t alc or non-alc versions of the same drinks, they’re meticulously thought out and refined to each have their own place on the list, so much so that guests often pick the Botanical Bloom without setting out to look for a non-alc.

This is a cocktail that allows guests who aren’t drinking alcohol to feel fully included in the celebratory atmosphere, offering them something that is as thoughtfully composed and as visually appealing as any alcoholic cocktail on the menu. Perfect for the Gallery space that’s a celebration of hospitality in its own right. everleafdrinks.com

When developing the non-alcoholic options, we’re not just substituting, we’re carefully crafting drinks with their own identity, story, and a purpose that aligns with the ethos of The Savoy.

INGREDIENTS: 50ml Everleaf Marine 20ml Lemon juice 10ml Simple syrup 75ml Jasmine Jing Tea

METHOD: Simply shake the Everleaf Marine, lemon and sugar over ice, then fine strain into a flute. Top with chilled sparkling Jasmine tea from Jing, and garnish with a fresh organic red rose petal. www.barmagazine.co.uk

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HOSPITALITY AROUND THE WORLD

GALAXY BAR AT THE HEART OF DUBAI’S VIBRANT BAR SCENE, GALAXY BAR OFFERS A UNIQUE ESCAPE FROM THE CITY’S BUSTLING NIGHTLIFE. KRYSTIAN HORDEJUK, BEVERAGE DIRECTOR, TASHAS GROUP AND CUSTODIAN OF GALAXY BAR, REVEALS HOW THIS INTIMATE, DESIGN-DRIVEN SPACE COMBINES PRECISION, CREATIVE INNOVATION AND GENUINE HOSPITALITY TO DELIVER AN UNFORGETTABLE EXPERIENCE, ONE STAR AT A TIME.

WHAT ARE THE KEY ELEMENTS THAT DIFFERENTIATE GALAXY BAR FROM OTHER BARS IN THE CITY? Galaxy Bar was never meant to compete with the big, flashy bars Dubai is known for - it was created to be the opposite. The space was originally a storage room for Avli by Tashas, and Natasha, our founder, had the idea to turn it into something intimate and soulful - a place where every detail matters and every guest feels looked after.

A trip to the METAXA distillery in Athens inspired much of what Galaxy became. We fell in love with the story of their 12

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stars, and the way the Greek night sky seems to sparkle endlessly above the sea. That vision shaped the design - deep blue interiors, soft velvet seating, a glowing Lemurian marble back bar, and our signature star-lit ceiling.

But what truly sets Galaxy apart is its sense of precision.

We have fewer seats than most bars in the city, which allows us to focus on people, not volume. Our service is intentional attentive, never rushed - and our drinks are crafted to tell stories rather than follow trends. It’s that balance of design, atmosphere and genuine hospitality that makes Galaxy Bar feel different from the moment you walk in.

HOSPITALITY AROUND THE WORLD

GALAXY BAR IS KNOWN FOR ITS DISTINCTIVE AMBIANCE AND WORLD-CLASS MENU. HOW DO YOU ENSURE THAT EVERY GUEST HAS A UNIQUE EXPERIENCE FROM THE MOMENT THEY WALK IN? At Galaxy Bar, our team brings together a diverse range of skills and experiences, which allows us to truly understand what our guests are looking for. We take those insights and elevate them – transforming familiar preferences into standout experiences through creative presentation, unexpected ingredients and flawless service.

Innovation is at the core of what we do. We’re always exploring new techniques, ingredients and innovations to enhance our beverage programme, while staying connected to what our guests love most. Every detail, from the way a drink is presented to how it’s described, is carefully considered to create a seamless and memorable experience. It’s that balance of creativity, precision and consistency that defines Galaxy Bar. Our service philosophy is rooted in genuine hospitality. From the moment a guest walks through the door, our approach feels effortless, personal and truly authentic.

DUBAI IS A MELTING POT OF CULTURES AND TRENDS. HOW DO YOU KEEP UP WITH THE LATEST COCKTAIL AND HOSPITALITY TRENDS WHILE MAINTAINING THE UNIQUE IDENTITY OF GALAXY BAR? Dubai moves fast – trends come and go all the time – but we’ve always focused on evolving with purpose. Our passion is what drives us to lead trends, like our recent launch of Galaxy Bar Cocktails, the region’s first-ever cocktail book.

Everything we create is rooted in the bar’s ethos, inspired by the stars and celestial worlds. A key part of our menu development process is our constant travel, and collaboration with leading bars around the globe. These journeys immerse us in new flavours and cultures whilst sparking inspiration and fresh ideas that keep our perspective evolving.

We place huge value on our team and their input. Everyone is encouraged to research, travel and experiment – it only takes one idea to create something magical and, at Galaxy, no idea is ever a bad one.

THE PAST FEW MONTHS HAVE BEEN FILLED WITH SUCCESS – FROM GAINING ONE PIN FROM THE PINNACLE GUIDE TO LAUNCHING YOUR VERY OWN COCKTAIL BOOK. CAN YOU TELL US WHAT THESE ACCOMPLISHMENTS MEAN TO THE TEAM AND HOW THIS HAS FURTHER CEMENTED GALAXY BAR AS LEADERS IN THE INDUSTRY? Being awarded a pin by the Pinnacle Guide is meaningful – it recognises our work behind and in front of the bar. For the team, these achievements validate the dedication, precision and creativity we bring each night. They reinforce our commitment to continue raising the bar – in our drinks and hospitality.

FOR BARS LOOKING TO ELEVATE THEIR SERVICE, WHAT ARE SOME SMALL BUT IMPACTFUL CHANGES THEY CAN MAKE TO IMPROVE THEIR GUEST EXPERIENCE? Stunning interiors and good drinks are just part of the story.

What really matters is making guests feel they belong –

recognised, appreciated and valued. Encourage your team to take ownership, be genuinely attentive, and focus on small, thoughtful gestures that make every visit feel like your guests are discovering the bar for the very first time, even if they are regulars.

HOW DO YOU SEE THE HOSPITALITY INDUSTRY IN DUBAI EVOLVING OVER THE NEXT FEW YEARS, AND WHAT ROLE DO YOU THINK GALAXY BAR WILL PLAY IN THAT? Dubai’s hospitality and bar scene is evolving rapidly, with a growing focus on craftsmanship, storytelling, and creating spaces that feel genuinely meaningful to guests.

Galaxy Bar aims to be part of that evolution, maintaining our distinct identity while supporting and inspiring the next generation of cocktail talent in the region.

We remain committed to raising the UAE’s bar scene, one star at a time. galaxy-bar.com www.barmagazine.co.uk

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DIRECTORY HOSPITALITY ORGANISATIONS

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

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

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

UKHospitality www.ukhospitality.org.uk @ukhospitality UKHospitality ukhospitality

BUSINESS

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

DeKuyper www.dekuyper.com @de_kuyper_cocktails dekuypercocktailsuk

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

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

Koldbox www.koldbox.com @pentlandwholesale pentlandwholesale pentland-wholesale-ltd

Lanchester Wines www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines

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

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

Nelson www.nelsonwashonline.co.uk

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

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

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

Zonal www.zonal.co.uk ZonalRetailDataSystems zonaluk

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Cult Furniture www.cultfurniture.com @cultfurniture cultfurniture

Frobishers www.frobishers.com @frobishersjuices Frobishersjuices