Bar Magazine February 2023

February 2023

The Valentine’s Day issue

INSIDE: NEW CREATIONS • EVENT MANAGEMENT • WINE & FOOD PAIRING

EDITOR Claudia Volpe claudia@cimltd.co.uk

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

ADMINISTRATION MANAGER Natalie Murray admin@cimltd.co.uk Tel 01795 509103

CREDIT FACILITIES MANAGER Lauren Sharpe creditcontrol@cimltd.co.uk Tel 01795 509103

DESIGN & PRODUCTION James Taylor james@cimltd.co.uk Grant Waters grant@cimltd.co.uk

Romance on demand

SALES DIRECTOR Tom Woollin tom@cimltd.co.uk

CHIEF EXECUTIVE John Denning jdenning@cimltd.co.uk © 2023 CIM Online 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 CIM Online 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.

February 2023

Cover: Caisteal Chamuis www.caistealchamuis.com @ Caisteal Chamuis

The Valentine’s Day issue

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perspectives on the topic in a broad and exhaustive manner, providing tips for any situation!

Alongside this rich agenda, our Venue of the Month for February is The Green Room at Casa do Frango in London Bridge, an underground bar that beautifully complements the restaurant upstairs.

Hospitality Around the World transports us to Dubai, where we have previously seen the captivating Galaxy Bar. The city does not disappoint, and this time it shows us the beauty of Ergo; I won’t say too much – wouldn’t want to spoil all the fun!

Lastly, don’t forget to check out our New Creations; we have some bewitching cocktails for you…

Enjoy the read – and Happy Valentine’s Day!

Claudia Volpe Editor

@barmagazine

@barmagazine

www.barmagazine.co.uk INSIDE: NEW CREATIONS • EVENT MANAGEMENT • WINE & FOOD PAIRING

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h, to be in love… You’ve guessed it, Valentine’s Day is just around the corner!

We are back with our February issue of Bar Magazine and we have once again gathered some precious advice to help you deal with high demand during the Month of Love.

With a three-page piece solely dedicated to enhancing your offering for this special occasion, the first of our focuses for this issue is Wine & Food Pairing. This feature will provide guidance on the best wine pairings for your dining menu, including insights from established brand representatives and venue operators all over the UK. Our Social Media Lookbook will – hopefully – give you some inspiration for bespoke menus while showcasing, as always, talents across the country.

Keeping in mind the overall February theme, we also thought it would be useful to talk about the best ways to manage your business on occasions like this. Our Events & Management section will see professionals in the industry share their

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Contents 21

WINE & FOOD PAIRING We look at the latest trends in wine and food pairing, including pairing suggestions within your menu and how to capitalise on consumer preferences – with exclusive advice for Valentine’s Day!

38 NEW CREATIONS PocketSquare’s latest menu takes inspiration from storytelling and fictional characters; this month, we feature the Stoker cocktail.

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EVENT MANAGEMENT We tackle what it means to host and manage events within your venue, looking at what you should consider while planning and how to best manage your staff.

44 VENUE OF THE MONTH Casa do Frango’s latest addition, the London Bridge site is proud to be the home of an underground bar called The Green Room.

56 HOSPITALITY AROUND THE WORLD You won’t even be thinking about the harsh British weather when you read all about warm Barcelona! Batea is a seafood restaurant built upon a modern bistro concept, where Spanish culture is untraditionally celebrated throughout the menu.

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DRINKS NEWS

Bar to Barcelona – Spritz Edition

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nother year, another chance for UK’s bartenders to win a trip to Barcelona’s wildest party.

El Bandarra, the rogue aperitivo from Barcelona, strikes back with ‘Bar to Barcelona - Spritz Edition’, a competition running from February to September in which bartenders are invited to team up in pairs and create a Bandarra Spritz, using El Bandarra Al Fresco and showing that your team know how to party!

The competition consists of three rounds: first, upload the spritz recipe, picture and team story at elbandarra.com/ bar-to-barcelona, from which 30 finalists

will be selected.

Next, El Bandarra will host three regional finals to select the three with the tastiest and wildest approach to a Spritz. The final will take place in Barcelona, where El Bandarra will take the 3 regional teams on an all-expenses paid trip to battle it out at the winery’s party and be crowned UK’s ultimate Bandarras.

If you’re in for a challenge (and for a few free days in Spain), find a teammate, unleash your creativity and join the competition. Entries close on Friday 31st March.

Get your sunscreen ready for Barcelona!

Flävar sells 100k bottles and plans European Expansion

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wedish brand Flävar is heading up the ‘retro refresh’ of flavoured Schnapps, celebrating 100k bottles sold since launch in the UK On-Trade last year. Flävar is available in Salted Caramel, Raspberry and Liquorice and Strawberry and Lime versions, crafted with smooth award-winning Vodka on the banks of Lake Boren in Southern Sweden, and now available in the UK through Matthew Clark. Plans to increase European presence is top of the list for 2023 and new and exciting NPD launches, such as a Blueberry & Lemon and Lemon Pie flavours are soon to be announced.

Founder Rolf Munding says: “We know that the UK market is looking for sweet and indulgent tastes now. Schnapps is highly successful elsewhere and we know it will be here too. So we’re bringing that European

Guild of Fine Food: Great Taste Bursary 2023

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o celebrate the 30th anniversary of Great Taste, the Guild of Fine Food is offering 50 micro producers the chance to put one new product in front of its expert panel of Great Taste judges for free.

Great Taste is recognised as the world’s most trusted food and drink accreditation scheme. It’s an opportunity for any food and drink producer to have its products assessed by chefs, buyers, food writers and retailers.

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John Farrand, managing director of the Guild of Fine Food comments: “Here at the Guild, we’ve always been about working with businesses across the industry and our activities have an ecosystem of scaled entry costs that mean our biggest entrants also support our smallest ones. It’s true, though, that the micro producers often need more help, especially with the current economic headwinds, and that is why we are excited to be launching the Great Taste Bursary.”

tradition to the UK because…it’s just fun!”

Best served chilled as a shot or sipped over ice, Flävar is also a perfect cocktail base.

For more information, please visit www.flavarspirit.com

DRINKS NEWS

Lochlea Distillery launched their first peated whisky

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he team at Lochlea Distillery are delighted to reveal their fourth limited seasonal release, Lochlea ‘Ploughing Edition’. It concludes the ‘First Crop’ of annual small batch bottlings showcasing their spirit throughout the farming seasons. This year, the ‘Second Crop’ limited edition series will be released each season, highlighting the progression of Lochlea’s single malt whiskies.

It is the first ever peated expression from Lochlea, matured in a combination of exIslay barrels and peated quarter casks, and the first smoky whisky created by Campbell since leaving Laphroaig. A comforting

dram for the winter months, the resulting flavours include boiled sweets, cooked apple and brazil nuts, intertwined with a haze of lingering peat.

John Campbell, Lochlea Production Director and Master Blender, said: “Lochlea “Ploughing Edition” is our first peated release and showcases all the expected Lochlea flavours with a wee touch of Islay. We have matured our unpeated single malt in ex-Islay peated barrels and this delivers a lightly peated version of Lochlea that I am sure you will enjoy.”

For more information, please visit www.lochleadistillery.com

Speyside Whisky Festival returns

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nternationally renowned Spirit of Speyside Whisky Festival has announced its return in spring 2023.

Taking place from 26th April to 1st May, this annual celebration of Scotland’s national drink has become one of the largest events of its kind anywhere in the world, bringing thousands of visitors to Speyside each year since its creation in 1999.

A range of events will take place throughout the scenic region of Speyside – the biggest whisky-producing region in Scotland – located in the Moray area in the North-East of the country.

George McNeil, Chairman of The Spirit of Speyside Whisky Festival, said: “Whether you’re a dram expert or just entering the world of whisky for the first time, we will be delighted to welcome you to Spirit of Speyside Whisky Festival in spring.

“Our comprehensive programme of events brings the journey of Scottish whisky to life for visitors, creating truly world-class and unforgettable experiences set among spectacular scenery.”

Tickets for the festival’s top events are now available - for more information, please visit www.spiritofspeyside.com

Benromach launches limited edition single malt

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enromach Distillery has launched a limited edition single cask bottling, selected and bottled in partnership with a specially invited group of bartenders from renowned venues in London.

The ‘London Bartenders Edition’, developed in collaboration with Milroy’s of Soho, has been created following a series of industry events involving bartenders from across the city. To celebrate the partnership, Benromach will donate over £2000 to Hospitality Action to support the industry after a particularly challenging two years.

Bottled exclusively as ‘London Bartenders Edition’, the whisky exudes aromas of rich, stewed fruit with citrus zest and toasted hazelnut, followed by a touch of soft smoke.

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Keith Cruickshank, Distillery Manager at Benromach, said: “This cask strength Benromach whisky has been specifically selected by London bartenders and will be sold exclusively through the city’s top bars and restaurants.

“It’s smoky, zesty and bold. It will be

interesting to see how other bartenders interpret the dram and how they plan on serving it – whether that’s neat, over ice or in a creative cocktail.”

For more information, please visit: www.benromach.com

Drink Responsibly | Drinkaware.co.uk

INDUSTRY NEWS

The Green Pub Guide: 2023 edition

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EINEKEN SmartDispense® and UKHospitality is calling on hospitality venues up and down the country to share their green credentials for a chance to feature in the official Green Pub Guide 2023.

The Green Pub Guide is back for a second year! On the lookout for the very best venues across Britain striving to reduce their carbon footprint, minimise waste, and be that bit kinder to the planet.

The Guide includes full details of the UK’s

top green venues and the measures they’re taking to be more environmentally friendly.

With almost half (46%) of Gen Z and Gen Y more inclined to visit a venue if it was eco-friendly and took part in sustainable initiatives1, this is your chance to promote your business’ sustainability credentials to

locals and visitors.

Simply complete the short entry form by Friday 24th February – head online to enter! www.greenpubguide.co.uk/%2Fregister 1. Research commissioned by Censuswide, on behalf of HEINEKEN SmartDispense® between 26.07.22 and 01.08.22

UKHospitality repsonds to new ONS GDP figures

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esponding to new figures from the ONS that show the economy grew by 0.1% in November, UKHospitality Chief Executive Kate Nicholls said: “Today’s GDP figures once again underline the importance of hospitality in driving economic growth and recovery.

“The World Cup provided a significant boost in November, with pubs and bars reporting sales up 30-40% on matchdays.

This once again shows the power of big sporting events, even in the winter, and the important role our venues play in bringing communities together.

“However, the figures also highlight the impact strike action had on the sector and the cost of lost sales is likely to be set out more starkly in next month’s figures.

“While hospitality has yet to recover to pre-Covid levels, in real terms, today’s figures demonstrate the role the sector can play in boosting the economy. While times are challenging right now, with the right support and investment the sector can both survive and thrive; delivering longterm economic growth, creating jobs and continuing its tradition of investing in our communities.”

REALLY Crunchy Fries have arrived!

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amb Weston has launched its latest potato innovation; REALLY Crunchy Fries!

Created to satisfy growing demand for unique sensory dining experiences and sustainably-minded quality ingredients, these ground-breaking coated fries promise an unbeatable long-lasting crunch sensation that no other fry can rival.

Developed exclusively for the OOH channel, REALLY Crunchy Fries are designed for the next era of dining out, appealing to diners that want the very best food experiences, and the entrepreneurial operators seeking to serve them.

Lamb Weston’s UK Marketing Manager, Pete Evans, says; “Expectations on

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foodservice operators have never been higher. Guests want to be wowed like never before and every element of a dish needs to deliver a great quality sensory experience that goes beyond just taste but now the

time is right to elevate the fry experience to a new standard in indulgent, sensory potato enjoyment!”

Visit https://pages.lambweston.eu/en/ really-crunchy-fries to request a sample now.

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INDUSTRY NEWS

Pubs & bars in the spotlight as HRC prepares to return

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otel, Restaurant & Catering (HRC) will return to ExCeL London on 20-22 March 2023 alongside The Pub Show @ HRC with hundreds of quality suppliers to the hospitality and foodservice sector and a host of exciting new features.

The Pub Show @ HRC will once again include popular feature area The Taproom, dedicated to showcasing craft beer and cider brands, and an exciting new partnership with the British Institute of Innkeeping (BII) will see the organisation running Helpline Live, offering drop-in sessions and presentations providing much needed and valuable expert advice.

In partnership with sister event IFE, International Food & Drink Event, HRC has launched Drinks @ HRC & IFE, which will see the full range of drinks products from both events come together in one central location alongside focussed content and networking opportunities.

Another new addition to the show for 2023 is Chef HQ, curated by Chef Publishing: a live demo kitchen and networking area.

Meanwhile, historic chef competition

International Salon Culinaire will once again be running its Pub Chef of the Year competition to celebrate the fantastic levels of skill and creativity demonstrated by pub chefs across the UK. To find out more about everything happening at HRC 2023, and to register for your complimentary trade ticket, head to hrc.co.uk.

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Tapping into demand TAPP’D COCKTAILS SECURES DEALS AS FIRST UK BASED BOTTLED/CANNED COCKTAIL COMPANY IN US AND IBIZA - EXPANSION IS SET TO INCREASE TURNOVER BY £10 MILLION IN 2023.

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app’d Cocktails, creators of the UK’s only mixologist quality, ready to drink cocktails, have secured two deals for overseas expansion which are set to increase turnover by £10 million in the next year, as part of their global growth plan.

The company has already seen roaring success in the UK, with D2C sales booming and a trial launch into Morrisons in East Anglia which is set to expand nationwide in 2023. In terms of on-trade success, the cocktails are also available in over 15,000 UK pubs, having forged strong partnerships with key wholesalers such as Molson Coors.

As well as securing a lucrative deal to expand into the US in early 2023, the brand are also going to be stocked in 5 key Ibiza locations including Ocean Beach Club, Hard Rock Hotel and Concept Hotels - to target

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summer party goers. Tapp’d Cocktails will be the first UK based bottled and canned cocktail company selling in both America and Ibiza. These two initiatives are set to increase turnover from £5 Million in 2022 to £15 Million in 2023 - which is part of the brand’s five year plan to increase turnover to £55 Million, before launching the product on the IPO stock exchange.

Tapp’d Cocktails was set up in 2018 by James O’Hara, who spent the majority of his professional career in mathematics and software engineering. Noticing a gap in the market for high quality, pre-mixed cocktails, he spent a year in research and development creating the unique mixologist quality bottled cocktail range that is now Tapp’d Cocktails.

Having originally launched bottled ready to drink cocktails as a more premium

offering, the brand have also expanded into the canned market to target younger drinkers and increase availability at more portable occasions such as festivals. They will be further targeting the younger market in their deal with Cambridge University - where they will work to educate students on drinking responsibly.

Managing Director, Tony Plato commented, “These awards are clear recognition to all the hard work that the Tapp’d family have undertaken in recent years. Our overseas expansion is a fundamental and strategic part of our 5 year business plan. I would like to take this opportunity to thank everyone of our customers and consumers for their help and support to date on our business journey. “ For more information, please visit www.tappdcocktails.com

PURPLE RAIN ** BRAND NEW FLAVOUR ** A purple cocktail inspired by Prince, the singer who rocked the world with his iconic purple outfits and equally iconic music and performances.

A blend of black cherries, sharp lemon and premium vodka gently carbonated to produce a superior bar quality cocktail which can be enjoyed anywhere simply top off this carbonated cocktail with a maraschino cherry and plenty of crushed ice.

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NEW CREATIONS

Love & Rocket GERGO MURATH, FOUR ROSES BOURBON’S UK BRAND AMBASSADOR, TELLS US ALL ABOUT THEIR BRAND NEW, VALENTINE-THEMED COCKTAIL.

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hy choose Four Roses in February for Valentine’s Day? Well, unlike any other brand, the core story of Four Roses Bourbon is rooted in the legendary love story.

It began when Paul Jones Jr., the founder of Four Roses Bourbon, became smitten by the beauty of a Southern belle. It is said that he sent a proposal to her, and she

LOVE & ROCKETS INGREDIENTS: 40 ml Four Roses Original 15 ml Nixta Corn Liqueur 15 ml Yellow Chartreuse 5 ml Apricot brandy Absinthe to rinse the glass

METHOD: 1. add all ingredients except the absinthe into a stirring tin full of ice 2. pour absinthe into a chilled coupette, and swirl it around to coat the inside of the glass 3. stir all ingredients until well chilled 4. strain into a chilled coupette, and garnish with a feathered orange twist

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replied that if her answer were ‘yes’, she would wear a corsage of roses. Paul Jones waited for her and, when she arrived in her beautiful gown, he saw that she was wearing a corsage of four red roses. He later named his Bourbon ‘Four Roses’ as a symbol of his devout passion for her.

The people who work at the Four Roses Distillery in Lawrenceburg, KY, and at our warehouse facility in Cox’s Creek, KY, continue the legacy that began with Paul Jones in 1888. Their passion for a highquality bourbon is evident in the smooth, mellow taste that has become the signature of the Four Roses Brand.

ABOUT GERGO Gergo has almost 10 years of experience in the drinks industry – plenty on both the bar and brand side of things. He has worked in some of London’s most beloved industry bars, like The Cocktail Club and Trailer Happiness.

“From the start of my hospitality career,” Gergo explains, “I was interested primarily in two things: the history, and creation of spirits and cocktails; and opportunities for education as, before moving into drinks, I used to be a teacher. After learning as much as I could about the former, I set out to find the latter and started getting involved in

Photos by Josh Powell

brand ambassador work.”

Gergo knew of Spirit Cartel from his time working for the Worthy Park Estate from Jamaica, and when he heard about the opportunity to join Four Roses - a brand he regularly chose as house pour in various bars he managed - he couldn’t get in touch fast enough.

He adds: “Now, not only do I have another excuse to drink my favourite bourbon, but I get to tell others about it too!”

In the period since joining the brand in 2021 as UK Brand Ambassador, Gergo and the team have launched a new expression – Four Roses Small Batch Select, which is the first permanent addition to the core range since 2007. The variant grew a considerable fan base both on and off trade, lending itself to innumerable tasty drinks!

ABOUT THE COCKTAIL Gergo tells us that the inspiration for this drink came from the production process unique to Four Roses – unlike most other mainstream Bourbon distilleries, they use five separate, proprietary yeast varietals, each producing its own unique flavour profile that is utilised in the brand’s flagship Original Kentucky Straight Bourbon. During the fermentation process, these yeasts

NEW CREATIONS

create both delicate and rich fruity flavours, herbaceous and floral notes, and aromas reminiscent of baking spice and cloves.

The ingredients were chosen to complement the taste of the whiskey, as well as represent and expand upon some of the hints created using these unique fermentation techniques. The rich, sweet, buttery notes of the corn liqueur help further underline the raw material in the bourbon, while its inherent spiciness brings out some of the cinnamon and nutmeg notes. The apricot provides a summery fruitiness, and stone fruit is one of the main tasting impressions people tend to pick up across all Four Roses expressions.

The complex, herbaceous, honeyed taste of the Chartreuse and the hints of floral and earthiness in the absinthe serve to further expand upon the key base flavours of the bourbon. Stirring the drink results in a rich, silky texture, and the orange oil compliments the base by accentuating ingredients perfectly.

Being quite a heavy, spirit-forward drink with lots of complex flavours, this cocktail slots in ideally as a ‘bartender-friendly’ offering, although any serious cocktail fan will appreciate it.

Gergo says: “We see that a lot of our bourbon consumers are very much open to discover new profiles when out. This trend is driven by their desire to try cocktails they can’t make at home.

“Although Four Roses Bourbon is ideal for classic cocktails, its versatile nature makes experimenting with new recipes easy!” @fourrosesbourbon @spiritcartel

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SPONSORED

Caisteal Chamuis HEAVILY SMOOTH, HEAVILY PEATED, HEAVILY MYSTERIOUS.

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nigmatic and smoky yet inexplicably smooth, Caisteal Chamuis is perfect for those who are curious about peated whisky providing a gateway into the heavily peated malts. Celebrate the life, lore and intriguing history of the now ruined castle reimagined for the discerning drinker.

Hailing from the Hebrides on the west coast of Scotland, Caisteal Chamuis is named after a ruined castle on the Sleat

Enigmatic and smoky yet inexplicably smooth.

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SPONSORED

itself.

An enigma in

Peninsula of the Isle of Skye. Shrouded in mystery and surrounded by the ghosts of bloody battles between the historic Macleod and MacDonald clans who fought over this area for centuries, the castle has changed hands several times over the years.

Like its past, the pronunciation of Caisteal Chamuis is just as mysterious - a name taken from ancient Gaelic and pronounced “Castle Camus” in English. While the whisky is steeped in mystery from its heritage to its name, Caisteal Chamuis is perfect for giving classic cocktails a mysterious twist.

An enigma in itself, Caisteal Chamuis is blended to be both heavily peated AND heavily smooth, putting to rest any trepidations whisky drinkers may have about smoky, peated whiskies. The doublebarrelled whisky has complex layers which are revealed with every sip.

CAISTEAL CHAMUIS BLENDED WHISKY - RRP £42 Double barrelled for an extra smooth finish, Caisteal Chamuis blended malt scotch whisky is first aged in refill and first fill American oak hogsheads, before going through a two-stage re-ageing, with part of the blend in 250l charred virgin American oak barrels, and the rest in refill hogsheads.

A final ageing takes place in smaller 200l bourbon barrels.

TASTING NOTES Nose: A fragrant, layered, complex nose; floral particularly with aromas of white flowers. Beguilingly deep, with a honeyed peaty character and undertones of white pepper.

Palate: The layers reveal themselves slowly; it’s soft, smooth peat to start; without becoming medicinal; then honeyed peppery notes, complex sweet spice and finishing with creamy vanilla. Complex and soft yet characterful with good creamy notes of pepper and vanilla emerging on the finish

CAISTEAL CHAMUIS 12 YEAR OLD BLENDED WHISKY – RRP £55 Double barrelled for an extra smooth finish, Caisteal Chamuis 12 year old blended malt scotch whisky is first aged for a full 12 years in refill American oak hogsheads, before going through a two stage re-ageing. Firstly re-aged in American Oak 230 litre barrels that held Oloroso for five full years from a

Bodega in Jerez de la Frontera, and it is then re-aged in specially coopered European Oak 500 litre Butts which form our own aging solera which were also seasoned with Oloroso Sherry in Spain.

TASTING NOTES Nose: The first note is one of rich beeswax.

Boiled sweets too and then fragrant, light peat undertones with hints of coal tar

Palate: Soft and smooth. Peaty, yet not medicinal; a complex fragrant, heathery, lavender-like peat. Fascinatingly complex with florality, then sweet, toffee-d coal tar notes emerging and finally evolving into a finish of concentrated sherry, crystallised fruit, more peat and an oily beeswax.

For more information, please visit www.caisteal-chamuis.com www.barmagazine.co.uk

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Wine & Food Pairing KEEP UP WITH UP-AND-COMING TRENDS, HIGH-QUALITY WINES AND HOW TO BEST ADVICE YOUR GUESTS.

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WINE & FOOD PAIRING – ESSENTIAL 5

You’re the one that I want RUDINA ARAPI, HEAD SOMMELIER AT GALVIN AT WINDOWS, SHARES HER TOP TIPS ON MAKING SURE YOUR WINE OFFERING MATCHES YOUR GUESTS’ DISHES OF CHOICE FOLLOWING THE SUCCESS OF THE VENUE’S WINE DINNER EXPERIENCE THAT DEBUTED AT THE END OF JANUARY.

Rudina has expertly crafted wine pairings to compliment the rich and mouth-watering flavours created by Head Chef Marc Hardiman. Rudina’s list includes wines from four different regions in Italy, South Africa and France, which complement the new menu made from a selection of the finest seasonal ingredients.

PAIR WITH THE RICHNESS OF THE DISH Understand the characteristics of your wine and how these will elevate the flavours of each dish, considering its ingredients and complexity to ensure that the final outcome is not overpowering. Balance is what you want to look for.

VARIETY IS KEY Your wine list needs to be appealing to everyone, catering to connoisseurs and new drinkers alike. This way, your guests will have a range to choose from – price included!

DON’T BE AFRAID TO BREAK THE RULES As you probably already know, there are some basic directions you can follow when pairing wine and food; however, this is not always necessary.

You can have white wine with steak and red wine with dessert – the key is making sure the notes of your wine are complimentary to the dish. For instance, you can pair a fruity, citrus-based red wine with a chocolate dessert.

THINK OUTSIDE THE BOX Classic, beloved wines from Italy and France seem to be the most popular choices to go with a meal, but this doesn’t mean that you can’t branch out. Exploring other varieties, such as wines from New Zealand and South Africa, can be just as effective – and delicious!

UNDERSTAND YOUR GUESTS’ DESIRES Asking questions and getting to know your guests will help guide you in building your menu, including pairing options. Customers love receiving a personalised experience, which means your input will be well-received, encouraging them to visit time and time again. @galvinatwindows

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The Matchmaker’s guide to wine MARK ROBERTS, LANCHESTER WINES’ DIRECTOR OF SALES, SHARES THE COMPANY’S TOP TIPS TO HELP STAFF FIND THE RIGHT WINE PAIRING FOR THEIR FOOD OFFERING.

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ine pairing is a delicate process of combining food dishes with the perfect wine to help elevate the dining experience. Importantly for the operator, it provides not only an extra service for the customer, but also an opportunity for you to upsell your wine list.

Many customers (and staff) find food and wine pairing daunting, but it needn’t be.

Here’s some top tips to get you started: 1. The most important thing to remember with food and wine pairing is it’s largely subjective. What we suggest as an ideal

if they usually don’t drink white wines, they probably won’t like a glass of it with food.

2. There are two types of food and wine pairing: a. Complementary pairing, which is a wine that complements a dish; b. Congruent pairing, which is a wine that enhances a dish.

Wine and food need to balance each other out, with neither one overwhelming the taste of the other. Try and pair equal flavours to create a good balance, so a bold red wine with a hearty plate of lamb or a light-bodied white wine with grilled fish.

Many customers (and staff) find food and wine pairing daunting, but it needn’t be. match may not appeal to the customer’s tastes, which is where it’s important staff allow for individual palates and encourage experimentation. Match to what the customer loves and you won’t go wrong. So

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3. Match the wine to the most prominent element of the dish. This could be the seasonings, sauce, or the main ingredient.

For instance, chicken in a sauce with mushrooms has an earthier, richer flavour,

so it’ll need red wine. However, grilled chicken with a creamy lemon sauce would pair well with a white.

4. Some key pairings: a. Sauvignon Blanc and tart flavours: if the food works well with a squeeze of lemon (ie fish, chicken), then Sauvignon Blanc is a perfect match! b. Pinot Grigio and seafood, both of which have light, delicate flavours; c. Cabernet Sauvignon and red meat, which perfectly balances tannins in the wine; d. Pinot Noir and earthy, savoury flavours like mushroom dishes or hearty pizzas; e. Shiraz/Syrah is great with heavily spiced dishes; f. Provence Rosé and cheesy dishes, because it has the acidity of white wine while still maintaining the fruity notes of red; g. Sparkling wine (Champagne, Prosecco) is perfect for rich foods as it has both the acidity and effervescence help to balance heavier foods.

For more tips and information, please visit www.lanchesterwines.co.uk

WINE & FOOD PAIRING

Meet your match WE EXPLORE HOW PROVIDING WINE AND FOOD PAIRING SUGGESTIONS CAN ENHANCE THE GUEST EXPERIENCE AND HELP WITH THE SUCCESS OF YOUR VENUE.

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023 is going to be a very exciting year for the on trade, starting with many initiatives that will be taking off as the months go by, to up-and-coming trends that are here to stay for a while.

Food and wine pairing has always been a rich subject to analyse; each year we see more expressions come to life, meaning that consumers are also exploring their options. What’s most important, as always, is to ensure good quality – but how can you provide the best match for a guest’s dish of choice?

We are here to help you figure out what to expect in the upcoming months in terms of wine and food pairing, ranging from featuring suggestions on your menu to keeping an eye on consumer preferences, alongside some precious tips to get you started!

Rudina Arapi, Head Sommelier at Galvin at Windows, starts us off by sharing a very simple truth: “A good or bad pairing can make or break a dish; understanding the intensity of aromas and the flavour profile of a wine is key to creating the perfect pairings and elevate each dish for guests.”

However, it is equally important to ensure that customers understand why you have suggested certain pairings and how the components complement each other.

Rudina continues: “A good sommelier walks guests through the history of a wine, where it comes from, how it is

A good or bad pairing can make or break a dish. made and why it marries so well with that particular food. The wines our guests enjoy go through a long process before they reach their glasses, being handcrafted by winemakers from around the world, which is part of the experience itself.”

Owen Morgan, Co-Owner and Director at Bar 44, joins the discussion to explain how providing wine pairings really engages guests to think about what they may drink

26 www.barmagazine.co.uk

with their meal or bar snack.

“It creates engagement between the staff and the guest,” says Owen, “sparks conversation and educates in a fun way that doesn’t overload the customer with too much information, instead stimulating their curiosity. People want this more and more; the team can briefly explain the wine’s region of origin, a little about its production process, its characteristics and flavour profile.”

By regularly sharing simple and fun facts about your wine offering with your guests, they’ll realise that it’s not ‘just another bottle from the shelf’ and will feel looked after, leaving them excited to return.

Owen continues: “A promotion we do is ‘cava y croquetas’, which includes

WINE & FOOD PAIRING

homemade croquettes of a chosen flavour paired with a certain glass of Cava – Spanish sparkling wine – we want people to try.

“Of course, you can plan elaborate wine-orientated dinners featuring a tasting menu, which are also wonderful, but simpler wine pairing experiences like ours are a great way to start the conversation, educate, and engage.”

The team at Bar 44 expects consumers to be experimenting with new flavours, drifting away from classic oaked and aged reds. Owen thinks that people will be opting for wine by the glass rather than bottles, to pair with different dishes and try more styles of wine in one evening.

Murray Ainslie, Operations Director at The Black Grape, agrees with Owen in that the days of ‘rigid, prescribed food and wine pairings are over’. Murray says: “We focus on small plates, wine and good times. Our ethos is that so long as the food and wine are innovative and flavourful, we can use our knowledge and experience to help our guests find great combinations in tune with their palate.”

Considering the current economic climate, which will see consumers seeking value for money, Murray believes that they will still be keen to try interesting products and new things. This will bring a shift towards more experiential drinking and dining, providing a great opportunity for venues to secure consistent revenue.

He continues: “Rather than providing set pairing experiences, we train our staff so that they can create bespoke pairing options and offer guests the chance to try something based on their personal preferences.”

The team at The Black Grape strive to understand guests’ likes and dislikes so that

We train our staff so that they can create bespoke pairing options.

www.barmagazine.co.uk

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WINE & FOOD PAIRING they can provide the best match for their taste, sharing a little bit of knowledge along the way and sparking further interest in what they’re already enjoying.

“This customer-centric approach to wine pairing offers more value and an outstanding experience,” concludes Murray.

Research conducted by Accolade Wines has revealed that, when choosing whether

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to include wine as part of the out-of-home experience, 20% of consumers have stated that the wine menu suggestions often sway their decision, with this number increasing to 35% if they are told their favourite style is available.

Marketing Director for Europe at Accolade Wines, Tom Smith, says: “Wine is a natural partner for food, fully enhancing its flavours, and a well-matched wine

pairing provides an elevated experience for customers. Key to this is ensuring operators have a focused drinks range and highlighted food pairings that all staff are familiar with.”

Tom explains that, to enhance the unique on-trade experience, outlets must serve their products in the best possible way, not over-complicating concepts and allowing for experimentation.

He states: “Offering food and wine pairings throughout the day and evening is a great way to increase footfall and profit, especially when positioned around key dining occasions such as summer or the festive period. Using easily recognisable brands is key to driving sales, providing the reassurance of familiarity and quality.

“Keep the choice simple and offer an experience where possible, such as pairing different wines to suitable dishes in an easy format for the consumer.”

Having looked at the market attentively over 2022, Tom confidently tells us what the team at Accolade Wines believe consumer preferences will be focusing on during the next few months, with Australia continuing to be the dominant country people look for.

He says: “We’ve seen great success with

WINE & FOOD PAIRING

Using easily recognisable brands is key to driving sales. our Hardys Private Bin collection in the on trade, available in Shiraz, Chardonnay, Pinot Grigio and Rosé varietals. Hailing from South-Eastern Australia, the grapes come from a range of vineyards in the region including Riverland, Riverina and Sunraysia.

Conditions there tend to be dry with warm/ hot days and cool/mild temperatures at night, providing excellent ripening conditions.”

Of course, masterpieces from France, Italy and Chile remain popular, so Tom suggests you make sure to stock up with options from these countries alongside South Africa, which is the fastest-growing country of origin.

Tom continues, focusing on grape varieties: “Sauvignon Blanc continues to be the anchor for white wines and is a must on menus, alongside Pinot Grigio and Chardonnay. Merlot, Shiraz and Malbec are the top three when it comes to red wines, with new styles of Malbec trending in recent years.

“Zinfandel remains the most popular rosé wine for UK drinkers, but we would also recommend stocking Provence Rosé which has shown really strong growth in the past year and provides a more premium option for customers to choose from.”

Besides keeping in mind these predictions, venue operators should also have the ability to observe and adapt to ever-changing trends – keeping in mind that every customer is different, so you might have to re-adjust your criteria every time a new guest ventures into your establishment.

Mark Roberts, Lanchester Wines’ Director of Sales, reports: “While we’re seeing more adventurous ingredients, many of the flavour profiles are familiar and so lend themselves to the typical wine pairings. For example, a dish with Sumac will have citrus notes so pair it with a Sauvignon Blanc, or smoky and sweet Korean barbecue would work with a Chilean or Australian Shiraz.”

Mark also highlights how, while consumers are willing to learn about food and wine pairing, they are still very much looking to staff for guidance. This results in operators transforming their wine lists, often merging them with their food menus,

and adapting descriptive language to suit their audience.

He says: “As a wine merchant, we’re working to help operators, staff and consumers pair food and wine as easily as possible. We’re increasingly creating wine labels with subtle hints as to which food should be enjoyed with that specific bottle.

For example, our Malbec, The Brand, pairs perfectly with grilled and barbecued meats and so features a bull on the front. While Moloko Bay Sauvignon Blanc, a perfect match with fish, features a river and pier across the label.”

Given the interest from consumers towards alternative wine varieties, Mark believes this allows for more extensive food-matching; almost every outlet now has a wide wine offering to interact with their food menu, whilst options would

have been very limited only a few years back. This entices drinkers to go out more often and trade up for a more premium experience that also widens their horizons in terms of wine knowledge.

Wine and food pairing is not only an established, growing trend, but also a massive opportunity for venue operators to capitalise on consumer preferences and ensure consistent footfall; following our experts’ advice, make sure your wine list offers a range of grape variants that suit every palate.

When your guests are ready to order, feel comfortable with suggesting the best options in accordance with the chef’s menu – perhaps even join those who are merging their wine and food offering and really push that tailored experience to make your venue stand out from the competition! www.barmagazine.co.uk

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SPONSORED

Discover Bacchus Wines PLDC FIND OUT MORE ABOUT THEIR HANDPICKED WINES.

B

acchus Wines PLDC Ltd is an independent estate-wine merchant that offers joyful and affordable wines to trade and individuals. Launched online in 2021, Bacchus Wines is a partnership between Hampshire locals, wine broker and hospitality expert Pierre-Loup DeCam and Trond Rornes of CardsSafe.

The venture is the brainchild of PierreLoup, whose passion for viticulture began at a young age—having moved from Morocco to France in the mid-1960s. His family continued to grow grapes in the Gironde region, which is respected for wine production. After leaving school, PierreLoup met the son of Raphael Gazaniol, the founder of Chateau Parenchère, where his affection for their wines and a lifelong friendship began. Later working with agriculture and viticulture boards in Bordeaux, Pierre-Loup’s reputation as the go-to man for wine continued to grow. He later settled in Haslemere, England, where he took on a lease of a 500-year-old pub introducing beautiful wines to his guests, chefs, restaurateurs, and collectors.

The current Bacchus Wines PLDC collection features three family-owned

30 www.barmagazine.co.uk

“I have been buying wines from PierreLoup DeCam of Bacchus Wines for over twenty-two years, and I always receive excellent wines and service!”

Chef & restaurateur Jake Saul Watkins

independent wine estates - Chateau Parenchère, Paul Lebrun Champagne and Château du Rooy. The flagship collection

by Parenchère features the ‘Magnificent Seven’ wines, which include four beautiful reds and the sulphite-free and fruity L’Équilibriste Bordeaux Rouge, an excellent Blanc-Sec and two unique rosé wines.

Bacchus Wines PLDC is also excited to work with Paul Lebrun Champagne house. Founded in 1902, the maison draws its inspiration from multi-generational winemaking know-how. Their Champagnes are top in their class and have beaten the biggest brands on the market in taste tests. Three Paul Lebrun Champagnes will be available, including the Carte d’Or Brut produced with 100% Chardonnay grapes with a brilliant pale gold colour, fine bubbles, and a nose of candied lemon and peaches. The Extra Brut with delicate

bubbles, notes of white blossom and pineapple and low sugar content. And the Cuvée Prestige Brut with an intense structure, tiny bubbles and nectarine notes.

Small yet perfectly curated, the Bacchus Wines PLDC collection is handpicked and personally selected by the founders. They choose wines for their merits and are not dictated by trends. Importance focuses on provenance, sustainable farming and integrity, and the art of winemaking rather than mass production. Their wines are of top quality yet offer fair prices that hospitality businesses can appreciate.

Excellent customer service and an aboveand-beyond approach run through the heart of Bacchus Wines, and new lines will be added in 2023.

Please visit their website for updates www.bacchuspldc.com

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WINE & FOOD PAIRING

Cupid’s call WE EXPLORE HOW TO MAKE THE MOST OUT OF VALENTINE’S DAY AND GUARANTEE AN UNFORGETTABLE EXPERIENCE.

W

ho doesn’t love a celebratory meal in honour of Valentine’s Day? With February officially re-named the Month of Love, hospitality operators have their hands full with bookings already as couples want to make sure they have a romantic evening out.

In a little Valentine’s Day special within our Wine & Food Pairing section, we have asked professionals what they have planned for this event and how they’re making their venue stand out from the crowd while capitalising on the occasion.

Alex Webb, whose pop-up at the Intercontinental London Park Lane – Alex Webb on Park Lane – is now a permanent spot where guests can enjoy delicious food and drinks, talks about how to enhance your wine offering to make your customers’ experience even more special.

He says: “One way to spice up a restaurant’s Valentine’s Day menu is through a paired menu with wine that can feature more premium bottles, which

32 www.barmagazine.co.uk

Add another layer to the experience.

your diners may not have tried or thought of before. Not only does this add another layer to the experience, but it also works to enrich the food menu by heightening the flavours of each dish.”

WINE & FOOD PAIRING

For example, Alex explains how they have decided to pair their Langoustine Ravioli dish with a Pinot Blanc Les Iris: “The subtle floral aromas, spice and white peach of the bottle partners well with the delicate flavours of a langoustine tail, while the rich finish of the wine marries well with the fresh and earthy taste of the scallop and black mushroom ravioli accompaniment.”

Alex believes that it all comes down to creating an experience from start to finish on special days like Valentine’s; something that diners will remember. For this reason, Alex Webb on Park Lane will be offering a unique menu that ‘surprises and delights’ while championing British produce.

Chef Alex continues: “Influenced by my travels and nostalgic flavours of childhood, the restaurant will be offering a five-course tasting menu experience, with dishes including langoustine tail with scallop and

black mushroom ravioli, which we have already mentioned, and Ribeye of beef with beetroot three ways – purèe, gratin and pickled.

“The showstopper though will be the dessert; a Croquembouche for two filled with strawberry crème patisserie and poached strawberries.”

Alex Webb on Park Lane’s bespoke Valentine’s Day experience is exactly what we mean when we talk about capitalising on this special occasion, as having a tailored offering will help you stand out from the competition.

Alex adds: “A bespoke menu offers the chance for chefs to experiment with fresh flavours and dishes beyond the à la carte and creates an engaging experience for current and new diners alike.”

He explains that at the Intercontinental, a bespoke Valentine’s Day menu is also an

A luxurious and romantic evening. option for guests to book, which is a great addition to offer to those staying with them and to promote for those looking for a romantic city break.

To make things even more enticing, the team have created a bubbly cocktail specifically for February 14th, as they are aware that fizz has always had a special role over the Month of Love.

“Kicking off the meal,” says Alex, “all guests can enjoy a Raspberry Champagne cocktail – well-balanced with the sharp and fruity raspberry to the light bubble of the champagne.

“We also have a selection of Champagnes www.barmagazine.co.uk

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WINE & FOOD PAIRING on our wine list from top producers, including Ruinart and Dom Pérignon, alongside some rosé champagnes – ideal for those who want some pink on Valentine’s Day.” Of course, Alex Webb at Park Lane is not the only establishment that will be offering curated menus on this romantic occasion. In the heart of St. Paul’s, which is a dreamy spot for couples to dine, the staff at Madison have also created a Valentine’s Menu that will include special champagne offerings to add to the luxurious and romantic evening guests will be experiencing.

Kaspars Osis, General Manager at D&D London – the collection of restaurants of which Madison is part of, says: “Food is always at the centre of a fabulous dining experience and, by creating a seasonal special menu, we’re able to offer guests exclusive choices for their unforgettable evening.

“We’ll be suggesting guests choose from our selection of special champagne, rosé champagnes, and a cocktail menu that includes Dom Pérignon by the glass and speciality cocktails. This will ensure guests have a luxurious and romantic evening to celebrate this special holiday.”

The venue’s unrivalled views of London and St Paul’s make Madison a glorious Central London rooftop retreat, where the old world meets new. With such a stunning panorama, Valentine’s Day is one of their biggest sell-out events!

The team at The Black Grape, Edinburgh, gives us another example of tailoring your

34 www.barmagazine.co.uk

offering for the Month of Love. Operations Director Murray Ainslie talks about what they’ve planned: “We’ve created a romantic sharing feast with six dishes, cocktails and fizz, including some very special champagnes that will be available by the glass. This is a great way to mark the occasion and create lasting memories.”

Taking the same approach as they do every shift, Murray affirms they’ll be offering great service, amazing produce and a stunning setting – all elements that make The Black Grape stand out from other dining concepts in the city.

Suggesting a promoting tactic, he adds: “While social media will of course be a

significant marketing channel, we’re great believers that nothing beats talking to guests while they’re on site. If they’ve loved their experience and can see our genuine passion for the event, they are likely to buy into it.”

Alex Webb on Park Lane, Madison and The Black Grape are all great examples to follow in order to capitalise on Valentine’s Day and make sure your guests have a wonderful meal together. As cheesy as they might appear, themed menus have proven to be a success on special occasions like this, so we highly advise not to miss the chance of having a full house not only on February 14th, but over the whole month.

SOCIAL MEDIA LOOKBOOK

Drink to your heart’s desire WHETHER YOU’VE PLANNED A BESPOKE COCKTAIL MENU FOR LOVEBIRDS TO ENJOY TOGETHER, OR HAVE PREPPED A GALENTINE’S OFFER, WE HAVE PICKED SOME OF THE BEST CREATIONS IN OCCASION OF THE MONTH OF LOVE.

@darkomeh

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@spritzandspice

@thecocktailmafiauk

SOCIAL MEDIA LOOKBOOK

@kilburn_milano

@angelmixology

@the.sauceress

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NEW CREATIONS

The Stoker FROM POCKETSQUARE’S THIRD MENU – INSPIRED BY STORYTELLING AND FICTIONAL CHARACTERS.

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ocketSquare Skyline Bar & Terrace is an exclusive rooftop venue in Whitechapel, East London, a destination bar for lovers of art and creative cocktails.

Since launching in the summer of 2021, the bar has gained a reputation for expert cocktails through three creative art and culture-inspired menus from Bar Manager Kristian Smith and his team. The bar team

are passionate about art and creativity, and this has been an inspiration for each of the cocktail menus. Created in the bar’s cocktail laboratory, each of the cocktails in the PocketSquare Collection has a unique story.

Along with its East London neighbourhood, art is integral to the bar’s design and identity. Art from local East London artist Jay Kaes adorns the walls and the bar has hosted work from top London

“The idea behind this menu is all based on how imagination can bring a character to life by focusing on specific ingredients and achieving a certain look, taste or sensation that will remind you of the inspiration behind the drink of choice. For example, with Spellbound, we have created a “witch’s brew” using ingredients such as witch hazel, dragons’ blood, catnip, edible glitter and other products that simulate an electric sensation - just like a witch’s potion” - Kristian Smith

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photographers as part of its Curated at Hyatt Place initiative to help support upand-coming artists in London.

ABOUT THE MIXOLOGIST Kristian Smith is the Bar Manager at PocketSquare and, working with his closeknit team, he is the creative force behind the menu. Kristian takes an imaginative, storytelling approach in creating cocktails; developing the story behind the drink and then using his expertise and scientific background to bring the story to life.

Before joining PocketSquare, Kristian worked as a mixologist at other top London hotel bars and restaurants from being a Gin Expert at Holborn Dining Room, to Hotel Mixologist at the renowned Strand Palace hotel, and most recently as Head

NEW CREATIONS

inspired by well-known characters in fiction, from dragons and ogres to explorers and buccaneers. The skilled bar team have created a list of theatrical serves that capture the energy of the stories and characters that inspired them.

Drinks on the menu include Curiouser; inspired by the unforgettable Cheshire Cat in Alice in Wonderland which features Hendricks Gin, Candyfloss grape liquor and a touch of CBD. Spellbound pays homage to the wicked witches of fiction with a magical mix of Maker’s mark, Electric Liquor, Witches brew herbal spiced tea and Electric Bitters.

ABOUT THE COCKTAIL Bartender at Savage Garden where he further developed his technique. Prior to entering the cocktail world, Kristian studied for a Human Science degree and brings this scientific background to his mixology alongside his creativity to achieve complex serves in the bar’s own cocktail laboratory.

This storytelling menu is Kristian’s third menu for PocketSquare, having led the team since the bar opened in 2021.

ABOUT THE MENU Art in its many forms has always been an influence for Bar Manager Kristian Smith and his team. With their recently launched third menu, the team have turned to the art of storytelling and fictional characters to inspire their fun yet expert cocktails.

Each cocktail on the new list has been

This February, PocketSquare are planning an alternative Valentine’s gothic masquerade that pays homage to the gothic influences behind the Stoker cocktail.

Inspired by the works of Bram Stoker, Stoker is a bittersweet mix of Campari, blood orange and pumpkin spice. The striking blood-red cocktail is served with grenadine in a ‘blood syringe’, so guests can adjust the sweetness to their taste.

Like all the cocktails on the PocketSquare menu, Stoker has a suggested food pairing which has been created to complement the dish, as an extension of the story behind the cocktail: a smoked meatball slider with caramelised onions and Bloody Mary ketchup compliments the bittersweet flavours of the Stoker.

STOKER INGREDIENTS AND METHOD • Campari 40ml • Homemade pumpkin spice (1 bar spoon); to make, we carve pumpkins into slices, roast them with spice (cinnamon, nutmeg, turmeric, ginger) and then blend it into a paste • Grand Marnier 10ml (it’s a citrus style of liquor, so helps slightly to balance the cocktail and to add some sweetness and body) • Edible blood 10ml – we use this as a sweetening agent, we place it in a syringe so the guests can decide how sweet they would like the drink (we use a homemade grenadine, but can be changed to an individual’s preference) • All the ingredients (except the edible blood) are shaken and served over ice cubes, with the syringe placed on top of the glass.

“The Stoker cocktail is quite imaginative for me; it’s a type of cocktail that gives you the ability to choose the flavour profile you like: Campari creates bitterness, the pumpkin spice adds texture and spice, and the edible blood we make allows you to mellow the spice and bitterness by adding a fruity sweetness to it,” said Kristian. @pocketsquarelondon www.barmagazine.co.uk

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Event Management WE LOOK INTO HOSTING AND MANAGING LARGE-SCALE EVENTS, AND HOW TO ENSURE YOUR STAFF IS UP TO THE TASK. www.barmagazine.co.uk

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EVENT MANAGEMENT – ESSENTIAL 5

Hacha’s top 5 ROBYN EVANS, BAR MANAGER AT AWARD-WINNING VENUE, HACHA AGAVERIA, SHARES HER TOP SUGGESTIONS FOR MANAGING LARGE-SCALE EVENTS.

MAKE A PLAN Being equipped for an event starts during the booking process. You need a clear plan of what you’re willing to offer and what you want to charge. Will you offer private hires, large parties, or both? Charge based on hire fees or minimum spends? What are the cancellation terms?

Having an events sheet to send out in response to enquiries with all this information is always super helpful during the booking process to ensure all the terms are clear on both sides.

ENHANCE YOUR OFFERING Perks such as allowing guests to bring a DJ or play their own music for a private hire are always great, as well as offering bespoke menus depending on the event. You don’t necessarily need to change everything you normally do, but adding a personal touch is always appreciated.

BE REALISTIC It’s important to keep in mind the size and layout of your venue and be realistic about the type of events you can host there. Consider the furniture you already have in the room and how you can change it around depending on the type of booking. This is especially important if it’s not a private hire; not everyone wants to sit next to a birthday party full of balloons, so you need to make sure not to compromise the atmosphere of your venue if you host the event in a shared space.

COMMUNICATE WITH YOUR STAFF A briefing sheet with as much information as possible should be sent to everyone at least a day in advance. Everyone on the team should know who the host is, how they want the bill managed, what the minimum spend is, arrival and departure times, and so on. This will ensure you are able to meet your client’s expectations over the duration of the event, at any given time.

EXPAND YOUR AUDIENCE Providing a range of booking options, set menus and package deals is always a great way to help appeal to different audiences looking to organise parties at various price points. This will guarantee you reach a wider clientele, boosting revenue and increasing visibility for potential customers. @hachabar

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VENUE OF THE MONTH

The Green Room CASA DO FRANGO, 31-33 HEDDON STREET, LONDON

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asa do Frango has opened yet another site in the city in addition to its London Bridge and Shoreditch locations. The brand’s flagship and largest establishment to date, Casa do Frango on Heddon Street is the proud host of an underground, speakeasyinspired bar named – you guessed it! – The Green Room.

Complementing the expansive restaurant concept complete with a street level terrace and a light and a spacious dining layout,

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The Green Room is a cosy, hidden sanctuary.

The Green Room is perfect for pre and post-dinner drinks, otherwise posing as an interesting new spot in the neighbourhood.

Here, guests can enjoy quality cocktails

that, following Casa do Frango’s ethos, aim to deliver the essence of Portuguese culture.

Centred around the Algarvian staple recipes that have been perfected over time and inspired by Co-Founder Marco Mende’ upbringing in the Southern region, the dining menu at Casa do Frango Heddon Street mirrors that of the other sites.

Accompanying the signature Frango Piri-Piri chicken dish, the menu features sharing plates such as Iberico Pork Croquettes and Bacalhau Fritters that showcase Southern Portuguese cuisine.

The interiors, designed by Alessio Nardi of A-nrd Studio, stay loyal to Casa do Frango’s signature vintage rustic style, reminiscent of the sun-bleached facades of the Algarve and the region’s humble roots.

The design accents the building’s existing architecture with reclaimed wood flooring, blonde oak furniture, traditional tile friezes and decorative pieces from the region.

When it comes to the underground bar, Matt Varona, Group Beverage Manager at Casa do Frango, says: “The Green Room is a cosy, hidden sanctuary away from the crowds of Regent Street. The space is dimly lit, creating a tranquil, quiet spot to get lost in conversation with a cocktail in hand – away from the hustle and bustle of London.

The fun playlist is inspired by the musical heritage that characterises the streets of Portugal.”

The Green Room serves as the perfect

VENUE OF THE MONTH

spot for those who are not ready to sit down for dinner, but would still like to have a snack alongside tasty drinks. At the bar, guests can enjoy a classic White Port & Tonic, Portuguese beer on draught, and a selection of cocktails with Portuguese twists. The Green Room also provides a rich, all-Portuguese wine list – including Casa do Frango’s own Vinho Verde, Boa Pinga, a lightly effervescent wine created by the team in collaboration with their friends at Quinta de Santiago.

Matt adds: “The menu concept is a refreshing take on the classics, whilst championing Portuguese spirits and liqueurs. The dishes served with the cocktail menu are Petiscos – with the likes of charcuterie, cheese, Tosta Mista (Portuguese ham and cheese toastie) and a mushroom toastie. The cocktails are unfussy and approachable with a mixture of fresh and preserved flavours with a

Portuguese influence – we like to say that our drinks don’t take themselves too seriously!”

What’s more, the team have planned a bespoke Valentine’s Day offering to entice customers on this special day. This offers a few extra options for guests to enjoy alongside their Casa do Frango favourites, including themed cocktails to really capitalise on the occasion.

Matt explains: “Our venue is somewhere that guests can visit every day as well as on special occasions like this.

“For Valentine’s Day, we’re looking to host a nice fizzy number with featuring some Portuguese Cherry Liqueur – think Kir Royale, tasty and easy to drink.”

While getting ready for the Month of Love, The Green Room have been working hard to develop a new cocktail list to further champion Portuguese spirits while bringing innovative flavours to their guests.

Concentrating on approachable drinks, the team wants to reinforce the concept of ‘a relaxed environment in the heart of central London’.

Advising our readers that are looking to succeed in the industry, Matt says: “Don’t over-complicate things, and focus on what you do well. Trying to appeal to everyone won’t work, particularly in an era of higher living costs, as people are more selective where they spend their money – aiming to get the best bang for their buck without compromising on quality. You need to have nailed the combination of experience with gastronomic skills to meet the needs of your audience.”

Casa do Frango will bring more sites in the near future, starting with an early 2023 launch for a brand new location in Victoria that will continue their mission of spreading Portuguese products, values and traditions. @casodofrango_london www.barmagazine.co.uk

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EVENT MANAGEMENT

Managing expectations IN VIEW OF WHAT IS PREDICTED TO BE A VERY BUSY YEAR, WE ASK OUR EXPERTS FOR THEIR BEST ADVICE ON HOSTING AND MANAGING EVENTS.

H

osting events can be daunting, especially if you’re new to the scene or if it’s simply your first time organising one. In the aftermath of the Christmas period, which most of us have thoroughly enjoyed, we understand that consumers actively look for something different that will make them feel special – which isn’t always limited to a bespoke menu.

Events are what will make your venue stand out from the competition; from the most traditional acts to the extravagance of modern art, the possibilities are endless.

This also means that attention to detail is vital; large-scale rendezvous have no room for error!

Hospitality operators across the UK and beyond are constantly brainstorming to find the perfect idea for their audience; once that is done, however, there’s a lot more to think about. From maximising your space to catering to your guests in the best way possible, we have asked some of our dear hospitality representatives to share a few tips.

Everything starts with training; staff are at the heart of every bar, and there is nothing more important than making sure that every member is equipped for anything coming their way. This goes beyond general

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training as hosting events often means you will be working alongside a client or partner that has a precise idea in mind – which you need to take into account.

Director at Spirit Lab, Emanuele Mancini, starts with the very best techniques to ensure you are able to meet your client or partner’s needs: “Obviously, it depends on the size and scope of the event. First and foremost, make sure to gather a clear brief from the client and have a mutual

understanding of what and how you are going to give as a provider; underpromise to over-deliver in order to exceed expectations.”

Once you have done that, it’s time to think about your staff – preparation is key!

Emanuele explains that those members who will be present on the day must be briefed accordingly and should be aware of the game plan; everybody should know their role and duties, and how to minimise

EVENT MANAGEMENT

or handle issues if they occur.

Emanuele adds: “Managers and supervisors should be constantly on alert in order to spot staff if they encounter any difficulty, so to facilitate their service, link the departments and manage client requests. Make sure you are prepared and that you know the programme for the night; don’t leave any stone unturned and plan ahead, from the type of glassware to the timing between dishes if you are offering dinner.

“Most of all,” he concludes “ensure your staff are able to work under pressure and train them to be calm, to be team players, to be proactive, work in harmony, always stick together… and, of course, have fun!”

Having a designated events team who intimately understand the venue and have ideally worked within the service is another effective way to face the intimidating thought of being a host. Understanding what the space can and cannot do, which items on the menu work best for larger parties and how various requests would affect the running of the services are all elements to consider when briefing your staff.

Coral Anderson, Operations Manager at Swift, says: “Firstly, consider who your audience is. If it is B2B, ensuring highquality AV equipment and simple packages are appreciated. If you are, catering to occasions such as birthdays, weddings and anniversaries, more options within packages and the ability to decorate the venue itself are of higher priority.”

As a bonus tip, she suggests it might be a good idea to reach out to those who you have worked with previously and find out what worked well for them. What’s more, professional photography and a bespoke offering for different types of events and group sizes are something that will surely make your venue stand out as it shows a willingness to go the extra mile in any situation.

Secondly, you have to consider whether you are the right fit for the client; Coral says: “We are setting ourselves up for failure or complaints by selling ourselves incorrectly.

For example, if a client wants extensive AV capability but your venue does not offer the correct layout for it to be visible throughout, you might need to pass on the booking.”

Lastly, on managing your staff, Coral explains that there will be more work to do during set-up and close which require additional staff, so you must ensure to plan ahead in order to avoid a surplus during service time.

We have seen that it is a common

Under-promise to over-deliver in order to exceed expectations. denominator to ensure you have the capability to host certain events, and the ability to recognise otherwise if necessary.

Chris Tanner, General Manager at Silverleaf, says: “I think the most crucial thing is to work within your limits. Events and activations come in all sizes, so don’t over-reach and make sure that, no matter the scale, you can pull it off as seamlessly as possible.”

He explains that the number one rule is, of course, to be prepared, and comprehensive knowledge of your space is crucial – including what works best for your venue and guests alike. Chris gives us a very concrete example based on playing around with layout and logistics according

to the situation: “Silverleaf is a beautiful but fragile space, however, we found that we had enough magnetic surfaces that we are able to adapt and transform the room for our client’s needs by using some strong magnetic hooks.

“Over the last 10 months, this has meant we have been able to create an underwater environment and even turn it into a Japanese Izakaya complete with neon signs and paper lamps.”

The power of adapting and tailoring your offering to achieve what your client truly wants shows an eagerness to execute the job perfectly and therefore will make you stand out from the competition. In addition, Chris explains that it is vital to know what www.barmagazine.co.uk

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EVENT MANAGEMENT

Ensure your staff are able to work under pressure. you and your team are capable of and set goals ahead of speaking with the client: “Always whole-arse, never half-arse! Make sure you have clear lines of communication between yourselves and a representative for the client and try to minimise those points of contact to avoid confusion.

“In my experience, it’s always frustrating when there are too many people involved in the decision-making process.”

It is important to trust your staff, ensure that everyone has a clear idea of what their role is and that everyone knows who the key clients and their representatives are ahead of time.

The team at Silverleaf have a clear idea of who they work with and what they do, making it much easier to put together events that suit their guests.

Chris adds: “I believe it’s critical to identify the kind of client you want and not diminish the branding too much. This is important to us since we are open to the public as a bar and, as such, we have to act as collaborators and not just the owners of the space, putting together great parties

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EVENT MANAGEMENT that show Silverleaf and our clients at their best.”

Events are valuable potential revenue streams for bars, so you must work towards getting it right. Luckily, we are in the 21st century, which means we have plenty of technology to help with that. Trusted tech expert company Zonal shares insights on how technology platforms allow venue operators to meet expectations effortlessly.

Booking platforms are the way to go to make sure you are well-prepared ahead of the event. Olivia FitzGerald, Chief Sales and Marketing Officer, explains that ‘it’s vital that any potential guests have full visibility of venue availability in real time, 24/7’.

She comments: “Technology that can deliver is key. Event booking systems enable you to specify the areas within your venue that can accommodate large groups and make those available for customers to book online. Giving customers this realtime, full visibility of available areas means enquiries and website searches can be converted into confirmed bookings with minimal effort from either side.”

Olivia recommends that systems should also be set up to take a deposit at this early stage to avoid the dreaded no-show – which would be of a much bigger impact in view of a special occasion as you wouldn’t be able to market the offering to other customers in time to fill that vacancy.

She also suggests featuring special offers

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Technology that can deliver is key. on the booking platform, meaning that operators can capitalise on the occasion and entice customers: “Welcome drinks on arrival, celebration cakes, decorations or bottles of fizz, to name just a few ideas, are all valuable revenue drivers. For those who don’t take the bait at this stage, the system can then send automatic prompts and offers from the time of booking up until the day of the event itself.”

Once a booking is secure, it’s time to organise yourself for catering. A great way to get the perfect idea of what you’ll need is to ask guests to pre-order food and drinks; this takes away a lot of stress, meaning that your team will be able to completely focus on the night without any surprises.

Olivia says: “Within an integrated booking system, pre-ordering will give realtime information to staff, helping operators plan an inventory well ahead of the event.

This means no more worrying if the kitchen can cope with a flurry of identical orders, or panicked staff because they have run out of a key dish.”

Alleviating pressure on staff is sometimes underrated or even forgotten as a secondary need. however, think about it;

if your team is at their best, your event will reflect that and be a great success. This means that they will be efficient and you’ll be able to guarantee high-quality service at all times during the event – which favours guest satisfaction and in turn drives footfall.

Olivia explains: “All the enquiries, booking information and guest communications are stored in one convenient place, saving time and reducing the risk of mistakes being made. Kitchen teams can be confident they have the right orders, for the right numbers, at the right time, and that they have the correct amount of ingredients in stock on the night.

“On the customer side,” she continues, “event planning and booking tech give each guest access and the ability to check event details, pre-order food and drink and make amends. This reduces the burden on both the event organiser and operators, as well as removing the stress of last-minute changes or the danger of changes that are missed or not communicated properly.”

There’s no doubt that while events are a valuable revenue stream, they are also a complicated business with large numbers, many moving parts and demanding guests.

Customer expectations are never higher than when celebrating special events and so the pressure is on teams to deliver.

However, with the advice our experts have provided we hope your next event will be a tiny bit easier – and a lot more successful!

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HRC: 2023 edition OPEN FOR REGISTRATION!

H

otel, Restaurant & Catering (HRC), the UK’s largest and most prestigious business event for the hospitality and foodservice sector, has opened visitor registration for its 2023 edition, taking place on 20-22 March at ExCeL London.

The Pub Show @ HRC will return bigger and better for 2023, featuring an all-new partnership with the British Institute of Innkeeping, who will be offering drop-in sessions and presentations providing much needed and valuable expert advice as part of ‘Helpline Live’.

Steve Alton, CEO of the BII, comments: “We are hugely looking forward to attending the show and meeting industry colleagues to share the BII’s passion for our vital and vibrant pubs.”

HRC will once again be taking place alongside IFE, International Food & Drink Event and IFE Manufacturing, giving visitors the opportunity to discover thousands of innovative food & drink products and learn about the latest trends in food production, packaging and NPD. Plus, the show will be partnering with IFE to launch ‘Drinks @ HRC & IFE’, a single, central location for visitors to source drinks products from alcohol and low/no to soft drinks to hot beverages.

A new addition for 2023 is Chef HQ, curated by Chef Publishing: a networking hub and demo kitchen where leading chefs from the UK and Europe will be taking to the stage to demonstrate culinary tips

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and techniques, host deep dives into key dishes and cuisines, and discuss the latest trends and challenges affecting commercial kitchens in 2023 and beyond.

Jonny Dillon, General Manager of The Great Shefford, comments: “HRC is a fantastic day to enjoy. The brilliance of meeting new suppliers, seeing new trends in the market, finding innovative new products, learning from the biggest and best in hospitality with shows and talks. I can see me and my team there every year.”

AN INDUSTRY-LEADING SEMINAR PROGRAMME Visitors to HRC 2023 will have access to over 100 free-to-attend content sessions, discussions, demonstrations and more,

covering some of the latest industry trends and topics and featuring leading figures from the worlds of foodservice and hospitality.

The show’s Vision Stage, designed by Harp Design, will highlight trends and allimportant issues impacting the hospitality and foodservice sectors, with an exclusive keynote with HRC’s 2023 Chef Ambassador Monica Galetti.

Meanwhile, the Tech X Stage will be a focal point for everything hospitality tech, with discussions on how front- and back-ofhouse technology can benefit venues.

CELEBRATING TALENTED CHEFS HRC will once again take place alongside International Salon Culinaire, which sees chefs putting their talents and knowledge to the test across a number of live and skills competitions during the three days of the event.

Salon Chef Director Steve Munkley comments: “Live competition is a great way for chefs to challenge themselves, meet industry peers and stand out from the crowd.”

This year’s show will also see a new challenge in partnership with Waitrose & Partners; the Lumina Lamb Competition, alongside a new online training competition for chef lecturers in partnership with The Grande Cuisine Academy.

To learn more about everything happening at the event, and to register for your complimentary trade ticket, visit hrc.co.uk.

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SPONSORED

Get the Cult Look FIND OUT HOW TO ENHANCE YOUR VENUE WITH CULT FURNITURE.

T

he interior design of a hotel, restaurant, cafe, or bar defines its style and status. It’s the first thing people will see, so its visual impact

has to be 100%. Designing a commercial space can be tough; there’s a lot you need to consider from interior design to choosing the right colours to fit your brand. If you’re looking for some design inspiration, you’ll find it here!

If you’re wanting to improve your space, there are a few things you can do that will make a huge difference. Let’s talk chairs and tables; you’ll want to consider the kind of chairs or tables you want to use. Firstly, think about your design aesthetic and colour scheme. Cult has a wide range of trade-focused designs to suit any interior style. For instance, the Japandi look is very en-trend; think simple shapes, blacks, whites and wooden details. The Aalborg Dining Chair, Black is a perfect hospitality friendly dining chair

Velvet can work really well within the hospitality sector.

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SPONSORED

Cult stock a wide variety of furniture options.

with its ergonomic shape and wipeable PU upholstered seat. You also want furniture that’s easy to clean and maintain, so this should always be considered. When it comes to tables, marble tops are a clear winner for trade; not only are they easy to look after, they also bring all the style and sense of luxury. The Fulham Square Cafe Table, White Marble & White is a retro design with a modern twist available in two different sizes to suit your space.

If you’re thinking of introducing a cool speakeasy-esque style of seating, opt for the Fulham Square Bar Table, Black Marble & Black paired with Sylvia Bar Stool, Blush Pink Recycled Velvet. Despite what you may think, velvet can work really well within the hospitality sector. The recycled velvet is both plush and sustainable, hitting all the right notes. If you’re worried about staining, there are many velvet protection sprays out there to give a quick coat to make that velvet wipe clean!

When it comes to ambience, it’s all about the lighting. Add a touch of glamour with the Esme Pendant Light, Marbled Glass & Brass, which is a showstopping marble effect light with brass detailing that oozes drama. The range is available as a cluster pendant and wall light too so it’s easy to keep that glow running throughout your space.

If you’d like help creating a space for large-scale events, Cult is definitely worth considering. Their experienced trade managers have the expertise to help with both design and product selection. Cult stock a wide variety of furniture options

in high quantities, with designs that can match almost any decorating style. With attractive discounts for becoming a trade member, it makes refurbishing large spaces more cost effective.

Cult provides an array of products that help ensure that your bar or restaurant space is efficient and aesthetically pleasing.

Their trade-friendly chair and stool ranges are great for the hospitality industry; made from easy to clean fabrics and sturdy chair frames made for longevity and style.

Cult’s London showroom has plenty of inspiration, and their trade team have extensive knowledge on the most suitable styles to elevate any commercial setting.

With 24-hour delivery on all in stock items, an interior facelift for your space is just a click away!

For more information, please visit www.cultfurniture.com, find us at 811-813 Wandsworth Road, London, SW8 3JH, or call us on 020 8185 6960.

www.barmagazine.co.uk

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HOSPITALITY AROUND THE WORLD

Batea – Bar Marisqueria BARCELONA, SPAIN.

B

atea is a modern seafood restaurant developed following a bistro concept. Situated in Barcelona, Spain, the venue offers a variety of fresh produce from both the Atlantic Ocean and the Mediterranean Sea. Batea is Besta Barcelona’s sister project, created by Marta Morales, Carles Ramon and Manuel Núñez. Paying homage to Spanish culture through their classic, yet untraditional menu offering, the team at Batea strives to always source and serve

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Images © Vilma Eks products of supreme quality.

This attention to detail applies to their fresh proposal of seasonal cocktails too, making the drinks venue a worthy accompaniment to the restaurant’s gastronomic selection.

Marta, Carles and Manuel tell us a little bit more about the venue.

WHAT WAS THE INSPIRATION BEHIND BATEA BARCELONA? “Batea is the younger sibling of Besta Barcelona. Our passion is serving the

It’s amazing what we have been able to achieve. freshest seafood from Galicia, the Atlantic Ocean and the Mediterranean Sea. “We love the power of the sea and its flavours, and we keep it simple to preserve their richness. What’s more, we

HOSPITALITY AROUND THE WORLD

TELL US ABOUT THE DRINKS INDUSTRY IN SPAIN.

We are very interested in local spirits. do everything in-house – anything we think about, we do!”

HOW WOULD YOU DESCRIBE YOUR EXPERIENCE BUILDING THE BUSINESS? “So interesting. Very crazy of course, 24/7 thinking and talking about the concept. It’s amazing what we have been able to achieve building the business from scratch; creating our menus, designing the space and fitting the kitchen... Just beautiful.”

“The wine industry is amazing in Spain. We are surrounded by amazing-quality wine areas, like Cataluña and Galicia, so in turn we have extraordinary wines. We love visiting the small wineries and tasting their products – the people behind each and every one of them are very professional.

“The spirit market is cool, too. We are very interested in local spirits, like Ratafia, a traditional liqueur made with a mixture of aromatic plants. At Batea, we love making our own infusions and fermentations inhouse to create bespoke cocktails for our guests. We are lucky to have great weather which gives us the option to grow herbs and make our own spirits.”

WHAT ARE YOUR GOALS, SHORT AND LONG-TERM? “We are already very grateful to be part of

the Barcelona scene, however, spreading awareness and becoming a place that people love and remember is our ultimate goal.”

WHAT COULD UK HOSPITALITY OPERATORS LEARN FROM YOU? “Well, we can certainly learn from each other; the UK has amazing talents and beautiful venues that we would love to visit or be a part of, somehow.

“We would definitely recommend using more Spanish ingredients and trying our wines… Just don’t use chorizo when making paella!”

Practising minimalism and cherishing local produce when making each and every serve, Batea offers a ‘genuine experience for the palate where pleasure is the objective above all else’. @bateabarcelona

www.barmagazine.co.uk

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