Bar January 2026

January 2026

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EDITOR’S NOTE

JANUARY 2026

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s we usher in a new year, there’s a palpable sense of anticipation for what lies ahead, especially within the dynamic world of hospitality. January is a time for reflection, but, more than that, it’s a moment to set our sights on the future. In this issue, we’re diving deep into two themes that will undoubtedly define the year: the future of hospitality and the intersection of drinks and sport.

In our main feature, we’re looking toward 2026 with a “Ones to Watch” special.

We’ve asked a group of leading hospitality professionals from across the sector a simple but powerful question: “What emerging guest expectations or industry shifts do you believe will most significantly shape how hospitality businesses operate in 2026, and how should operators prepare for them now?” The responses we received were both fascinating and forward-thinking, offering a snapshot of the changes and challenges that will come to define our industry. From tech innovations to shifts in consumer behaviour, the insights provided will serve as essential guidance for operators looking to stay ahead of the curve.

In addition, with the 2026 year of sport on the horizon, we’re taking a close look at how drinks brands are gearing up to support pubs and bars during some of the biggest sporting moments of the year. From creating immersive experiences to crafting innovative campaigns, we explore how operators and brands alike are working to drive footfall and boost engagement in a space where every moment counts.

Alongside these key features, you’ll find all your regular favourites: Venue of the Month, Hospitality Around the World, New Creations and Hospitality Heroes. Plus – the countdown is on for the Bar Magazine Awards! This month, hundreds of leading hospitality professionals will come together to celebrate the successes of the industry. Head to our BMA pages for exciting announcements, including our host interviews and an exclusive preview of the BMA cocktail menu!

So, let’s raise a glass to the exciting possibilities of 2026. Here’s to a year of growth, innovation and new opportunities!

ELEASHA PRITCHARD, EDITOR-IN-CHIEF January 2026

On the cover: Pringles Scan the QR code or head to KelloggsVantage.co.uk to get your free POS kit. © 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

10 HOSPITALITY HEROES Brian Perkins, President, West Europe & CEO, explains how Budweiser Brewing Group UK&I is raising the bar in UK hospitality through premium choices, collaborative partnerships and unforgettable guest experiences.

15 BAR MAGAZINE AWARDS The Bar Magazine Awards have arrived!

Meet our incredible hosts for the night and hear from the amazing sponsors who make it all possible.

27 ONES TO WATCH Leading hospitality voices share the key trends and shifting guest expectations that will shape the industry in 2026.

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45 A YEAR OF SPORT As a new year kicks off, we explore how live sporting events are set to unlock new opportunities for pubs and bars, delivering memorable experiences that keep guests coming back.

52 VENUE OF THE MONTH In partnership with The Pub Show, we spotlight the newly opened Trafalgar Pub in Chelsea.

54 NEW CREATIONS This month, we share two standout serves from Marco Lo Priore, Bar Manager, Grand Hotel Courmayeur Mont Blanc, each showcasing his inventive techniques and world-class mixology skills.

56 HOSPITALITY AROUND THE WORLD

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Sébastien Cavelan, F&B Director at Royal Mansour Marrakech, shares what defines Le Jardin – its convivial cuisine, inventive cocktails, and dedication to world-class hospitality.

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

TBILVINO’S PREMIUM WINES LAND IN THE UK

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eading Georgian winery, Tbilvino, has launched its flagship premium wine collection in the UK, offering restaurants and bars distinctive wines to enhance their lists. Available via Berkmann Wine Cellars, the range features:

SAPERAVI TWIN VINEYARDS 2022: The ‘King of Georgian Grapes,’ a full-bodied Saperavi with blackcurrant, plum, and cherry notes, and elegant tannins. Ideal for premium red meats and robust dishes.

QVEVRIS KISI 2022: An enigmatic amber wine, rich with dried yellow fruit, quince, and apricot. Its captivating profile and balanced tannins make it incredibly versatile for charcuterie, Asian cuisines, and seafood – a unique sommelier recommendation.

George Margvelashvili, Executive Director of Tbilvino states, these wines “reflect the rich diversity of Georgian winemaking heritage.” With nearly 120 million bottles exported globally last year, Georgian wine is experiencing a surge in popularity. This, combined with 98% of Brits open to trying new wines, creates the perfect environment for Tbilvino’s premium range on your wine list.

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FROBISHERS SPARKLING RANGE GETS A GLOW-UP

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robishers, the award-winning B Corp producer of premium fruit drinks, is delighted to unveil a refreshed look for its canned sparkling range, now featuring three exciting new flavours: Raspberry Lemonade, Sparkling Cherry, and Sparkling Elderflower.

The refreshed range combines contemporary, eye-catching packaging with on-trend flavour profiles that meet growing consumer demand for bold, yet approachable, drinks. The collection balances fruity sweetness, floral notes, and crisp effervescence, making it perfect for casual sipping, summer serves, or premium mixers in cocktails.

New flavour highlights for trade buyers: • Raspberry Lemonade – Vibrant raspberries meet zesty lemonade in a perfectly balanced, lively sip.

• Sparkling Cherry – Deep-red cherries deliver a rich, juicy flavour with a refreshing fizz.

• Sparkling Elderflower – Subtle floral notes mingle with gentle bubbles for a delicate, easy-drinking option.

Fan favourites Sicilian Lemonade and Apple & Elderflower have also had a “glow-up” with refreshed designs, keeping the range modern, premium, and perfect for any hospitality setting.

All Frobishers sparkling drinks are lightly fizzy and under 60 calories per can, aligning with modern menus and consumer trends for lighter, better-for-you refreshment options.

The refreshed Frobishers sparkling range is available now for trade customers.

NEWS

WOODFORD RESERVE CONTINUES TO BRING TOGETHER TALENT FROM ACROSS THE WORLD WITH THE SECOND PHASE OF ITS GLOBAL BAR EXCHANGE

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ollowing a successful start of the programme this autumn, which saw leading bars and bartenders across London, Brisbane, Amsterdam, and Seoul collaborate to explore each other’s cultures, the Global Bar Exchange continues into 2026 with a series of immersive cultural experiences across six major global cities. Running from January to April 2026, the second leg brings the exchange to Berlin, Hong Kong, Tokyo, São Paulo, Naples, Dubai, and Mexico City.

In each city, the visiting bartenders will discover and learn more about the local flavour culture, exploring regional ingredients, culinary traditions and the local hospitality scene.

Designed by and for the bartending community, Woodford Reserve’s Global Bar Exchange is a sensorial and cultural immersion aiming to nurture meaningful global connections, skill development, and foster a shared sense of creative purpose.

Each stop culminates in a collaborative bar event where visiting and host bartenders showcase their serves and skills: unique, Bourbon-forward drinks inspired by both place and personality.

So far, the 2025 – 2026 edition of the GBE has seen London’s Nightjar travel to Brisbane’s Death & Taxes before hosting the Australian team in return; while Seoul’s Bar Cham and Amsterdam’s Sins of Sal also came together for a vibrant exchange of flavour and culture.

With the next dates for the exchanges lined up, the 2025– 2026 Global Bar Exchange continues to foster creativity,

community, and craftsmanship across continents, uniting and championing bartenders who share a passion for storytelling through flavour.

Additional details and the full schedule can be found online by visiting: www.woodfordreserve.com/global-bar-exchangeprogram

STOLI INTRODUCES NEW HALAPEÑO PEPPER VODKA: A BOLD FLAVOURED SPIRIT DESIGNED FOR THE PERFECT SPICY BLOODY MARY

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TOLI proudly announces the launch of STOLI Halapeño Pepper, a bold new flavoured vodka crafted to elevate one of the world’s most iconic cocktails: the Bloody Mary. Rolling out globally, this fiery innovation speaks directly to today’s flavour-seeking drinkers and the bartenders who serve them.

STOLI Halapeño Pepper Vodka is the first Stoli to be produced and bottled in Louisiana, United States, at STOLI Group-owned Louisiana Spirits. Stoli helped popularise flavoured vodka in the 1960s, and the launch of STOLI Halapeño Pepper further solidifies the brand’s status as a pioneer in the vodka category.

Designed for consumers who want more from their spirits, STOLI Halapeño Pepper is not just another flavoured vodka it’s a statement pour. STOLI Halapeño Pepper flavoured vodka brings a vibrant, yet accessible heat to the fast-growing spicydrink scene. Its natural grain base and advanced filtration - from charcoal filtering to a final polish - deliver remarkable smoothness and quality. Inspired by the region’s rich food culture known for its bold flavours, generous hospitality, and signature hint of spice, the new product brings this spirit to every sip.

As part of the launch support, STOLI is partnering with the leading American premix brand Mr & Mrs T on a series of promotional initiatives, value-added packs, and social storytelling centred around the STOLI Halapeño Bloody Mary, the brand’s signature serve.

Staying true to STOLI’s legacy of crafting exceptional spirits, this newest addition brings a bold, mischievous edge to the portfolio.

STOLI Halapeño Pepper invites bartenders, retailers, and consumers to be creative, have fun, and turn up the flavour - from brunch to late-night cocktails to at-home entertaining.

STOLI Halapeño Pepper is available in 1L (US), 700ml (RoW), and 50ml formats. www.barmagazine.co.uk

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HOSPITALITY HEROES

BRIAN PERKINS AFTER 15 YEARS SHAPING SOME OF THE WORLD’S MOST INFLUENTIAL BEER BRANDS, BRIAN PERKINS, PRESIDENT, WEST EUROPE & CEO, BUDWEISER BREWING GROUP UK&I, IS NOW LEADING THE COMPANY’S BOLD NEW ON-TRADE AMBITIONS. IN THIS EXCLUSIVE INTERVIEW, HE SHARES HOW PREMIUMISATION, STRATEGIC PARTNERSHIPS AND ELEVATED GUEST EXPERIENCES ARE RESHAPING THE FUTURE OF UK HOSPITALITY.

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HOSPITALITY HEROES

BRIAN, COULD YOU TELL US MORE ABOUT YOUR JOURNEY IN THE INDUSTRY; WHERE DID IT ALL BEGIN AND WHAT INSPIRED YOU TO MOVE INTO THE DRINKS SECTOR? Almost all of the best moments of my life have happened in pubs, usually with a beer in hand –great conversations with friends, the nights I smiled the most, even the most profound talks with my dad. Naturally, I gravitated towards the sector.

When you’re young and unsure of what you want to do, you start with what you enjoy. I’ve always loved the industry, and I’ve always been fascinated by consumer brands. I used to wander around supermarkets, analysing shelves and trying to understand why brands were presented the way they were.

Combining that interest with the chance to work for the biggest beer company in the world made perfect sense. After a few roles elsewhere, I joined AB InBev 15 years ago and have been here ever since.

I’ve had the privilege of working across the globe – at our headquarters in New York, throughout the US, in Brussels, and now leading Western Europe across the UK, Ireland, Spain and the Canary Islands. Throughout these 15 years, I’ve worked across all different aspects of the business: marketing, innovation, sales and general management. I’ve explored nearly every corner of the beer universe, and it’s been an incredible ride so far.

HOW HAS YOUR BREADTH OF EXPERIENCE PREPARED YOU FOR YOUR CURRENT ROLE AT BUDWEISER BREWING GROUP UK&I? The greatest gift of my role today is seeing how everything connects. I’m responsible for the entire business – building brands and innovation pipelines, developing integrated campaigns, managing customer relationships, navigating government affairs, shaping our legal agenda and supporting our teams and supply chain. Every step in my career has been part of building the skillset I use today, but three experiences stand out…

From 2016 to 2018 I got to run the Budweiser brand globally - our biggest brand which is sold in more than 70 countries. As the official beer of the FIFA World Cup, I helped lead the global campaign – from the Budweiser Hotel and Bud Boat in Moscow to large-scale activations worldwide. Seeing the power of a global brand bringing people together was transformational in my journey. It’s also fuelled a wave of inspiration for what’s coming next — from Corona Cero at the Winter Olympics, to Stella Artois at Wimbledon, and Budweiser gearing up for next year’s World Cup with the England men’s team.

The second defining experience was my first sales role, where I led what we call the High-End Company, our global sales execution team dedicated to elevating premium brands.

The focus was simple but ambitious; bring our top-tier beers to life in the pubs, bars and restaurants that matter most. We concentrated on Budweiser, Stella Artois and Corona, targeting the world’s major cities and zeroing in on the neighbourhoods and venues that shape culture. We identified influential hotspots – our “lighthouse accounts” – and created immersive brand experiences tailored to each location. Think of a Corona rooftop in São Paulo, Brazil: warm, elevated, unforgettable.

That role taught me the true power of execution. It showed me how the smallest details can transform a good experience into a great one, and how beautifully crafted moments stay with consumers long after they leave the venue.

The third pivotal experience came when I moved into technology development. I was part of the founding team

Almost all of the best moments of my life have happened in pubs, usually with a beer in hand –great conversations with friends, the nights I smiled the most, even the most profound talks with my dad. behind BEES, our global sales platform, which opened up an entirely new side of the business for me. It gave me a crash course in the language of tech and digital innovation, but more importantly, it showed me how powerful the right tools can be in helping customers run more efficient, more profitable businesses.

Streamlined ordering, smarter systems and greater convenience are now central to what we’re focused on delivering for the UK on-trade.

IN YOUR VIEW, WHAT IS THE MOST IMPORTANT ROLE PUBS AND BARS PLAY IN SOCIETY TODAY? I think it’s really important to talk about this more. This is a vast industry – the UK has around 45,000 pubs and the sector employs over a million people. Tourists flock from all over the world to experience the great British pub – there’s nothing like it anywhere else. I’ve lived in lots of different parts in the world, and nowhere can replicate pubs like the UK. I think we can all agree that we all want a future in which that sustains and gets better.

These venues matter deeply. At a time when consumer confidence is low, the cost of living is high and people are feeling uncertain, pubs and bars offer something vital: joy. They’re where people connect, relax, laugh and feel part of something.

Hospitality plays a genuinely sacred role in society, and we should never underestimate the value of putting a smile on someone’s face.

WITH COST-OF-LIVING PRESSURES, EVOLVING HABITS AND THE RISE OF LOW AND NO-ALCOHOL, WHERE DO YOU SEE THE KEY OPPORTUNITIES FOR HOSPITALITY CURRENTLY? There will always be an atavistic human desire to go out, get together and connect. But, given that it’s quite a challenging time, it’s key that operators are giving people what they want and looking for pockets of growth.

People are going out less but seeking something special when they do. Premium venues are thriving, and the same goes for brands; premium beer is growing rapidly while legacy core lagers decline. This is why we’re arranging our portfolio and our innovation agenda around premiumisation.

Modelo Especial, for example, has just launched in the UK. www.barmagazine.co.uk

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HOSPITALITY HEROES

It’s performing brilliantly – an ultra-premium Mexican lager in a beautiful glass bottle, now available in All Bar One and expanding fast across the on-trade. Guests are willing to pay for quality and experience. Ultimately, operators should be offering quality places to be with quality food and drink in their hands.

Health and wellness also continue to be a trend for consumers, and what we’re see is a lot of people wanting to come out, socialise and bond, but maybe without consuming alcohol. This is a huge opportunity for the on-trade, and we’re investing heavily in world-class non-alcohol options across all of our brands.

The final thing operators should be aware of is giving people reasons and excuses to come out and get together, beyond, for example, just going out on a Thursday night to see friends. For our Mega Brands - Budweiser, Stella and Corona – we have a strategy to invest in mega platforms, places where consumers want to spend time and energy – big sporting occasions, live music, cultural moments.

There’s a reason why we’re the Official Beer of The O2 and Wembley, and we’ve partnered with Everton on their new stadium development. We’re activating the Olympics, Wimbledon and the World Cup in pubs nationwide. These aren’t just sponsorships; they’re reasons for people to go out and be together.

HOW IS BUDWEISER WORKING WITH HOSPITALITY PARTNERS, ESPECIALLY DURING CHALLENGING TIMES? When an industry faces pressure, many suppliers pull back. We’ve taken the opposite approach. We’ve taken the opposite view – we’re hiring double digits sales reps this year in the on-trade, as well as technicians who install and repair draught equipment.

We’re also sponsoring more platforms than ever.

We believe the pressures facing hospitality are cyclical – linked to inflation, cost of living and the long tail of COVID – not structural. Ultimately, we are betting on guests’ fundamental human desire to go out and get together.

WHAT ADVICE WOULD YOU GIVE SOMEONE EARLY IN THEIR HOSPITALITY CAREER? Push against an open door; if something feels great, lean into it.

This is a quality-obsessed industry. Whether you’re crafting products or delivering service, be meticulous about the details.

Above all, remember this is a people business. Great teams achieve great things. If you can build and inspire an exceptional team, success will follow.

LOOKING TO THE YEAR AHEAD, WHAT DOES SUCCESS LOOK LIKE FOR BUDWEISER UK&I, AND WHAT EXCITING PLANS CAN YOU SHARE? Our strategy is clear: we want to be closer to consumers – the beer drinker – than anyone else. That means building the strongest brands, accelerating premium, expanding our nonalcohol portfolio and activating the platforms people genuinely care about, from major sporting events to live music.

2026 starts with a bang: our Winter Olympics sponsorship with Corona Cero.

Heading into spring and summer, Stella Artois’ partnership with Wimbledon continues – a hugely successful campaign, including the work with David Beckham.

Then comes the biggest event of the year: the FIFA World Cup. As the official beer of both the tournament and the England team – and with the US hosting, offering ideal viewing times –

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the opportunity for the UK on-trade is enormous.

With a strengthened portfolio and bold activations, we’re confident in delivering growth not only for our business, but for our customers across the hospitality sector.

MAKE YOUR BAR THEIR FIRST CHOICE

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

BAR MAGAZINE AWARDS

www.barmagazineawards.co.uk

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BAR MAGAZINE AWARDS

MEET THE HOSTS WE’RE THRILLED TO WELCOME INDUSTRY POWERHOUSES JACK SOTTI AND KATE MEEHAN AS THE HOSTS OF THE 2026 BAR MAGAZINE AWARDS – BRINGING BOUNDLESS ENERGY AND A SHARED LOVE OF HOSPITALITY TO A NIGHT DEDICATED TO CELEBRATING THE PEOPLE WHO MAKE OUR INDUSTRY SHINE.

Jack Sotti

These days I bounce between consultancy, presenting, and building bar concepts — anything where I get to mix storytelling with a decent drink.

JACK SOTTI TELL US ABOUT YOURSELF AND YOUR JOURNEY WITHIN THE HOSPITALITY INDUSTRY. I started out pouring Flaming Lamborghinis in student clubs in Leeds, no joke. What began as a hustle to pay rent quickly turned

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into a full-blown obsession with hospitality. I moved to New Zealand, blagged my way into a bar job, and that was it, I was hooked. The scene in Auckland was tight-knit and passionate, and it taught me that hospitality can be creative, not just chaotic.

Then came Melbourne. I landed a spot at Eau De Vie and spent years pushing boundaries with cocktails, theatre, and service. That’s where I really cut my teeth and learned how

BAR MAGAZINE AWARDS

powerful hospitality can be when it’s done with intention.

Winning World Class (Australia) opened more doors, and suddenly I was travelling, training, consulting, even shaking things up on TV. These days I bounce between consultancy, presenting, and building bar concepts — anything where I get to mix storytelling with a decent drink.

WHAT EXCITES YOU THE MOST ABOUT HOSTING THE EVENT? This industry gives a lot of itself, so nights like this are about giving back, celebrating the energy, creativity, and people that make it all happen. Hosting is the fun bit: I get to hype the room, shine a light on incredible talent, and keep the energy moving.

It’s part theatre, part chaos, part family reunion.

I love seeing people recognised for the graft they put in behind the scenes. Hospitality can be relentless, so carving out a night where the spotlight’s on the community itself, that’s what I’m here for.

WHAT CAN GUESTS EXPECT FROM YOUR STYLE AS A HOST? Warm, sharp, slightly chaotic, in the best way. I like to keep things flowing, keep it real, and keep people laughing. If I’m doing my job right, it’ll feel like you’re at a mate’s party... just with better lighting and slightly more sequins. Expect curveballs, cocktails, and a bit of cheek, but always with heart. My job’s to make sure every single person feels seen, celebrated, and part of the moment.Tell us about yourself and your journey within the hospitality industry.

KATE MEEHAN TELL US ABOUT YOURSELF AND YOUR JOURNEY WITHIN THE HOSPITALITY INDUSTRY. I started out 22 years ago as a waitress in Liverpool, and from day one, I was hooked. I loved the energy, the stories, the people—it felt like I’d found my place. As soon as I turned 18, I jumped into the world of flare bartending with Living Ventures. It was full-on, fast-paced, and completely addictive.

From there, things just kept moving. Over the past 12 years, I’ve helped built the Gin Journey brand across the UK and launched Margarita Journey.

I’ve worn a lot of hats along the way: assistant distiller at 58 Gin in Hackney (while also developing their event programme), a nine-month stint in Mallorca helping build a gin distillery and event space, and leading the opening and training programme at Paloma Café, an Agaveria in Shoreditch.

Back in Liverpool, I worked with LFC TV and ran private events for Liverpool FC players and England internationals—some surreal moments, for sure. I also had the chance to host episodes on Jamie Oliver’s Drinks Tube, sharing cocktails, stories, and a bit of mischief in front of the camera.

These days, I’m able to combine trips to Liverpool with sharing more agave love to the masses through opening Picante, a tequila bar and taco cantina, with a few good friends. Day to day I look after the cocktail programme at Craft Gin Club and am proud to be a member of The Gin Guild.

It’s been a winding, colourful, joyfully chaotic journey and I’ve loved every step.

Here is to the future…

Kate Meehan

From bartending and distilling to tequila bars, footballers, and Jamie Oliver’s Drinks Tube, hospitality’s taken me on a wild ride, and I’m still all in.

WHAT EXCITES YOU THE MOST ABOUT HOSTING THE EVENT? Being in a room full of hospitality people is a joy. There’s an energy that’s hard to explain but impossible to ignore. Everyone brings their passion, personality, and stories, and when you mix that with the buzz of an awards show and some of the best minds in food, drink, and hospo all in one space it’s electric. I am looking forward to soaking it all up.

WHAT CAN GUESTS EXPECT FROM YOUR STYLE AS A HOST? Light-hearted, energetic, and definitely not stuck behind a podium! Jack and I want this to be all about the guests, not us, so expect a few surprises, some laughs, and maybe even one of us popping up by your seat. We’re here to keep things moving, make sure everyone feels part of it, and bring a bit of fun to the formalities. www.barmagazineawards.co.uk

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BAR MAGAZINE AWARDS – OUR PARTNERS

THE CURATIST INTRODUCING THE CURATIST, THE OFFICIAL RUM COCKTAIL SPONSOR OF THE BAR MAGAZINE AWARDS. FOUNDER JIGGY RAWAL TELLS US HOW THE MODERN BRITISH LUXURY BRAND IS REDEFINING RUM THROUGH THOUGHTFUL CURATION, CRAFTSMANSHIP AND A DISTINCTLY REFINED POINT OF VIEW.

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he Curatist is a modern British luxury drinks brand founded on thoughtful and purposeful curation.

Everything we produce reflects intention, attention to detail, and a deep respect for craft. Our portfolio is designed to embody refinement, originality, and a distinctly British sensibility.

Our inaugural release, the Panama Edition, is a rum that reflects our philosophy. We distilled fresh sugarcane and molasses rums in England. We blended them with aged Panamanian rums, and finished in cognac casks. Two raw materials, two styles of rum. Presented in a bespoke black ceramic bottle, it features tactile etched wind lines. Our symbol is the swift, which spends its life navigating vast distances yet ultimately returns home to England. Its journey mirrors the global exploration, selection, and blending behind our spirits. The bottle’s sculptural form and subtle textural details underscore our commitment to craftsmanship and to creating objects of lasting beauty as well as exceptional flavour.

At The Curatist, we view luxury as a process of curation. The careful selection of ingredients, the refinement of techniques, and the deliberate crafting of experiences that feel both elevated and effortless. The result is a spirit that is luxurious, complex but approachable for those discovering rum.

We are proud to be sponsoring the 2026 Bar Magazine Awards, a milestone that coincides with the launch of our first Panama Edition. We have spent over two years creating the edition, from concept to bottling. Sponsoring the awards offered us the opportunity to recognise the individuals and teams who elevate bar culture through innovation, skill, and the pursuit of excellence. Their work inspires us, and it is a privilege to celebrate those shaping the finest drinking experiences across the UK. thecuratistcollection.com

We view luxury as a process of curation. The careful selection of ingredients, the refinement of techniques, and the deliberate crafting of experiences that feel both elevated and effortless.

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BAR MAGAZINE AWARDS – OUR PARTNERS

KRÓL OFFICIAL BAR MAGAZINE AWARDS PARTNER KRÓL TAKES CENTRE STAGE WITH ITS REFINED EXPRESSION OF POLISH VODKA TRADITION, AS BRAND MANAGER ALESSANDRO MANSUETO TELLS US MORE.

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ounded in 2018 by entrepreneur Suk Dhillon, G.B. Brandz Ltd has quickly become one of the UK’s most dynamic family-owned luxury beverage distributors.

Based in Windsor, the company specialises in curating premium wines and spirits for discerning consumers, boutique retailers, and the high-end on-trade. Its philosophy is rooted in authenticity, craftsmanship, and mindful enjoyment—paired with a modern commitment to eco-friendly packaging and inclusive certifications such as vegan and kosher status.

At the heart of the portfolio is KRÓL, a vodka brand inspired by 19th-century Polish vodka-making traditions. Named after the Polish word for “King,” the KRÓL collection blends heritage with innovation, presenting organic, five-times-distilled vodkas crafted with exceptional purity. The flagship KRÓL IV Luxury Organic Vodka is produced from natural grains, filtered through active carbon, and softened with reverse-osmosis water. A delicate hemp infusion (<0.01% THC) adds a smooth, velvety elegance to its 40% ABV profile, revealing subtle notes of vanilla, brioche, pineapple, and rye.

The newest release, KRÓL I, represents the brand’s next chapter – an accessible yet refined organic vodka created for the modern market. Clean, herbaceous, and remarkably smooth, it launched exclusively in the UK and has already begun turning heads within the trade.

2025 has marked a breakthrough year for the company. KRÓL I won both Master and Taste Master at The Vodka Masters 2025, praised for its clarity and craftsmanship, while KRÓL IV secured Gold at The Luxury Spirits Masters 2025 – cementing GBB Brandz as a rising leader in premium vodka innovation.

With an eye on quality, creativity, and global ambition, G.B. Brandz Ltd is shaping a new era of luxury spirits – one defined by heritage, sustainability, and exceptional taste. krollov.com

Named after the Polish word for “King,” the KRÓL collection blends heritage with innovation, presenting organic, five-times-distilled vodkas crafted with exceptional purity. www.barmagazineawards.co.uk

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BAR MAGAZINE AWARDS – OUR PARTNERS

MIELE AS HEADLINE SPONSOR OF THE ENVIRONMENT AWARD, MIELE PROFESSIONAL BRINGS ITS IMMER BESSER PHILOSOPHY TO THE BAR MAGAZINE AWARDS, CHAMPIONING SUSTAINABILITY, DURABILITY AND INNOVATION. CARYLLE VILLAJIN, JUNIOR MARKETING MANAGER GB & IRELAND, EXPLAINS HOW THE BRAND’S COMMITMENT TO LONG-LASTING PERFORMANCE AND RESPONSIBLE DESIGN SUPPORTS A MORE SUSTAINABLE FUTURE FOR THE HOSPITALITY INDUSTRY.

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iele Professional delivers premium laundry and dishwashing solutions designed for businesses of all kinds and every size. Built for durability, efficiency, and outstanding performance, our machines help hotels, care facilities, restaurants, and commercial operations achieve spotless results while saving time and resources. We provide a 360PRO solution, working with partners across the country to cover every stage — from consultation and tailored product supply to consumables, service, and aftercare. That way, you can focus on what matters most: running your business with confidence.

At Miele Professional, sustainability is at the heart of our vision, guided by our principle Immer Besser (“Forever Better”).

Sponsoring the Environment Award at the 2026 Bar Magazine Awards reflects our commitment to designing solutions that combine exceptional performance with sustainability at the

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forefront, long-lasting durability, and reduced environmental impact. With carbon neutral operations, a circular value chain approach, and a dedication to repairability and longevity, we celebrate businesses that share our drive toward a more sustainable future.

What sets Miele Professional apart within the industry is our uncompromising focus being a full solutions provider with a focus on longevity and sustainability, ensuring consistent performance even in the most demanding environments.

This dedication is matched by our reputation for German craftsmanship, where attention to detail and innovation come together to deliver equipment that businesses can trust day after day. By combining reliability with advanced technology, we provide partners with solutions that not only meet but exceed professional standards, setting us apart as the benchmark for quality in commercial laundry and dishwashing.

BAR MAGAZINE AWARDS – OUR PARTNERS

ESTRELLA DAMM AS PROUD SPONSORS OF THE BAR MAGAZINE AWARDS, DAMM CELEBRATES THE MEDITERRANEAN WAY OF LIFE, COMBINING PASSION, QUALITY AND INNOVATION TO CRAFT BEERS PERFECTLY SUITED TO THE CLIMATE, CULTURE, AND MOMENTS THAT MATTER. HEATHER EMOND, UK ON-TRADE MARKETING EXECUTIVE, REVEALS HOW DAMM’S COMMITMENT TO EXCELLENCE, SUSTAINABILITY, AND COMMUNITY RUNS THROUGH EVERYTHING THEY DO.

A

t Damm, we embrace the Mediterranean way of life, a synergy of natural elements, from the sun and sand to the mountains and sea. It’s a culture defined by good food, shared moments, and genuine excitement. We believe that true distinction is found not only in what we create but how we create it. Just as we celebrate the goal with passion, we are committed to impeccable execution, sustainable project growth and unwavering fulfilment of every promise.

What truly sets us apart is our origin story – a testament to innovation driven by climate. Our journey began in 1876, when the Alsatian brewmaster August Kuentzmann Damm settled in Barcelona with a singular challenging idea: to brew a quality beer perfectly adapted to the Mediterranean climate. This act of pioneering adaption remains central to our product development today.

Our operational structure is designed to deliver consistent

quality to our partners. Unlike many, our commercial activity is strategically organised across five robust and integrated divisions: food, beverages, logistics, distribution, and restoration. This holistic control allows us to ensure efficiency and quality at every stage, from our extensive network of plants across the Iberian Peninsula right up to the final pour. The integrated model supports our presence in over 120 countries.

Beyond our core business, engagement with sport, gastronomy, culture, and sponsorship are not optional extras but fundamental parts of our DNA. Through the Damm Foundation, we strengthen our commitment to society and community development. We recognise that attention to detail and the value of the seemingly small things are the core components that drive our significant, long-term success.

This is who we are. We are Damm. damm.com/en www.barmagazineawards.co.uk

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BREWING SUCCESS COFFEE IS FAST BECOMING A PROFIT-DRIVING STAPLE IN PUBS AND BARS, FUELLED BY PREMIUM TASTES AND THE LOW AND NO MOVEMENT. JON HARGREAVES, NATIONAL ACCOUNT MANAGER AT FRANKE COFFEE SYSTEMS UK&I, SHARES THE TRENDS OPERATORS NEED TO EMBRACE TO STAY AHEAD IN 2026.

WHAT DO YOU FORESEE AS THE KEY COFFEE TRENDS IN 2026, AND HOW ARE CONSUMER PREFERENCES LIKELY TO EVOLVE IN THE NEXT FEW YEARS? It’s hard to pinpoint for certain, as coffee trends evolve so quickly, but I’d say that drink premiumisation and customisation are two significant trends pub and bar operators should look out for in 2026. It’s no longer just about serving standard espressobased beverages like cappuccinos and lattes – and in the case of wet-led venues, espresso martinis – but rather a varied menu that caters to everyone’s taste preferences and dietary requirements. In practice, this looks like offering different coffee blends, milk types, and syrup flavours – not to mention seasonal espresso-based cocktails and mocktails… that’s what operators should be looking at over the coming year, in my opinion.

Pubs and bars have traditionally focused on alcohol-based beverages. How do you see the role of coffee evolving in these settings, especially as the market becomes more competitive?

An interesting shift in recent years has been the one to ‘Low and No’ lifestyles, whatever the reason for consuming less alcohol, and in some cases, cutting it out completely. Plenty of pubs and bars have enjoyed success from branching out beyond traditional alcohol-based drinks, turning to alternatives such as coffee. This is especially true for venues that have also invested time and effort in food service, with thoughtfully curated coffee menus that perfectly complement overarching F&B strategies.

Serving quality food and coffee gives pubs and bars the chance to position themselves as a destination for everyone, from groups of friends on a Friday night to families dining at Sunday lunch – and I think this will only become more so as the ‘Low and No’ movement continues, and the competition between venues heats up.

WHAT KIND OF COFFEE-BASED COCKTAILS OR SIGNATURE DRINKS DO YOU BELIEVE WILL BECOME HOT TRENDS IN PUBS AND BARS IN 2026?

I can see pub and bar operators that are open to change and embrace experimentation having a really exciting time in 2026.

Seasonal drinks will likely take the limelight as we move into spring and summer, with venues offering iced lattes and espresso tonics, as well as modern twists on traditional cocktails and mocktails – think along the lines of espresso martini affogatos, cold brew spritzes, and spiced espresso tonics.

It’s not just about being bold with experimentation, though, but also serving consistently delicious coffee-based drinks for the everyday. For operators eager to take their F&B strategy to the next level, it will become more important than ever to have a varied coffee menu that supports and enhances their food service

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– one that accommodates all target audiences. Espresso, flat white, cappuccino… getting these drink recipes perfect will do wonders in ensuring wider beverage success in 2026.

WHAT ADVICE WOULD YOU GIVE TO PUBS AND BARS LOOKING TO UPGRADE THEIR COFFEE OFFERINGS FOR 2026? HOW CAN FRANKE SUPPORT THEM IN MAKING THE TRANSITION? My main recommendation for pub and bar operators is to invest in bespoke coffee equipment, with future-proof machine specs that adapt to current consumer trends while staying ahead of the evolving hot beverage category.

For instance, Franke coffee machines are modular in design, meaning that alongside the ability to create barista-quality coffee drinks, our equipment can serve value-adding beverages such as hot chocolate and the Gen-Z favourite, iced coffee. Our coffee machines also come with full support, including on-site training to help staff operations and Franke Digital Services (IoT), which provides 24/7 access to machine fleet data. With this valuable data, operators have visibility of consumer preferences and routines – and can ultimately capitalise on their beverage offering in 2026 and beyond.

Email Jonathan.Hargreaves@franke.com to learn more today.

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Upgrade your beverage service with Franke’s Classic A Line: the automatic coffee machine range designed to streamline bar operations. Whether you're serving bold espressos, silky cappuccinos, indulgent hot chocolates, or smooth lattes, our high-capacity machines deliver 80 to over 300 cups a day with effortless precision.

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.

But it doesn’t stop there. With real-time insights into machine performance and support from over 100 Franke engineers across the UK and Ireland, discover how the Classic A Line can revolutionise your F&B strategy.

Discover more at uk.franke.coffee

ONES TO WATCH INDUSTRY VOICES: WHAT TO EXPECT IN 2026

FEATURING: ALLEN SIMPSON CEO, UKHOSPITALITY MIA KUMARI MIXOLOGIST AND HALO ACCOUNT MANAGER WITH SUNTORY GLOBAL SPIRITS RACHEL REID SCHWEPPES BRAND AMBASSADOR FOR GROUPS SOUTH UK www.barmagazine.co.uk

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ONES TO WATCH INDUSTRY VOICES: WHAT TO EXPECT IN 2026

We invited a panel of leading hospitality professionals from across the sector to answer a simple but revealing question: Which emerging guest expectations or industry shifts will most shape how hospitality businesses operate in 2026 –and what should operators be doing now to prepare?

From cocktail trends to evolving consumer behaviours, these perspectives offer a compelling glimpse into the forces set to define the industry’s next chapter.

HERE’S WHAT THEY HAD TO SAY… 28

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PIETRO COLLINA BAR DIRECTOR, THESLEFF GROUP

In 2026, guests are seeking escapism and emotional connection as much as great food and service. It’s no longer enough to operate well, hospitality businesses must transport people into another world, whether that’s driven by nostalgia, innovation or a strong visual identity. The entire experience needs a clear, cohesive narrative, from design and music to atmosphere and service style. The real challenge for operators is ensuring the in-person experience genuinely delivers on the version of the brand guests have already bought into online.

www.barmagazine.co.uk

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ALLEN SIMPSON CEO, UKHOSPITALITY The Autumn Budget failed to deliver meaningful relief, so unity across the sector is vital as we continue to fight for fairer policies. For 2026, improving access to talent stands out as a priority and our Hospitality Skills Passport is perfectly suited to make recruitment easier and careers more accessible, a game-changer for the sector. At the same time, innovation will remain key to meet demands for how people want to spend their leisure time – from new formats and experiences to technology that enhances, not replaces, human connection.

Operators who combine creativity with a people-first approach will be best placed to thrive.

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MIA KUMARI MIXOLOGIST AND HALO ACCOUNT MANAGER WITH SUNTORY GLOBAL SPIRITS.

As we move into 2026, guest want to know exactly what experience and spirits they’re going to be paying more for. With that in mind, the trust held between a bar team and a regular guest will be extremely valuable and potentially more delicate than before. Businesses need to start reducing the knowledge gap in hospitality that has grown for the last five years and start investing in long term education of their teams - and brands can and should help too. Put into an even simpler way... the more you know, the more you can sell.

www.barmagazine.co.uk

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MICHELE LOMBARDI HEAD OF BARS, FOUR SEASONS TOWER BRIDGE

I see 2026 continuing the move toward minimalist but deeply flavoured drinks: fewer ingredients, more technique. Savoury notes and root vegetables – things like celeriac, Jerusalem artichoke and turnip – will continue gaining space. Layered bitterness, subtle umami and hyper-local ingredients will define the glass as much as the spirit.

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RACHEL REID SCHWEPPES BRAND AMBASSADOR - SOUTHERN GROUPS

Over the last quarter of 2025, I have seen a clear rise in miniature cocktails as guests look to moderate their drinking without sacrificing their experience. This shift appears to reflect the growing desire to explore more flavours in smaller, more intentional serves. Flights of miniature cocktails let guests enjoy variety, engage in richer storytelling, and feel more in control of what they’re consuming. In 2026, I believe the industry will continue to lean into this, creating tasting journeys that elevate both mindfulness and guest experience.

www.barmagazine.co.uk

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MICHAEL KILL CEO, NTIA As we move into 2026, nightlife and hospitality will be shaped by guest expectations for safety, seamless digital journeys, and rich, meaningful experiences. The days of the standard financial model are gone; economic pressures are shifting the industry landscape.

Success will hinge on multi-faceted, affordable models that deliver extended hours, considered local and sustainable offerings, and service-driven, high-value experiences.

Operators must balance cost pressures with the intelligence and expectations of consumers who demand authenticity and quality. To thrive, businesses should invest now in flexible operations, technology, and staff training, ensuring they meet evolving economic and experiential demands while staying competitive in a fast-moving, experience-led market.

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XIX VODKA’S NEW CHAPTER OPEN FOR BUSINESS: XIX VODKA AND RED STAR BRANDS JOIN FORCES TO SCALE THE NEXT GENERATION VODKA BRAND. WITH TENS OF MILLIONS OF FANS FOLLOWING THE BRAND’S JOURNEY SINCE LAUNCH, XIX VODKA OFFERS OPERATORS MORE THAN JUST ANOTHER VODKA LISTING. NOW DISTRIBUTED

BY RED STAR BRANDS AND BACKED BY PROVEN MOMENTUM ACROSS THE ON- AND OFF-TRADE, IT IS A BRAND WITH GENUINE CONSUMER CONNECTION AND CLEAR ON-TRADE OPPORTUNITY. Over the past three years, XIX Vodka has quietly become one of the success stories in UK spirits. Launched in 2022, the brand has moved rapidly from challenger to serious commercial player and with a new distribution partnership now in place, it is set up to accelerate further across the UK on- and off-trade.

XIX Vodka has partnered with Red Star Brands, an innovative distributor with a strong track record of building disruptive drinks brands. The partnership reflects a shared ambition to deepen distribution, strengthen on-trade relationships, and make it easier for operators to list, range and activate XIX in the way that works best for their venues.

Created in collaboration with the Sidemen, Europe’s largest YouTube collective with over 100 million fans worldwide, XIX is an integral part of the Sidemen’s collective identity and content ecosystem. The name XIX - meaning 19 - marks the date the group first started, and the brand has grown alongside that journey since launch. Today, the range spans five SKUs: Original Vodka, Mixed Berry, Tropical Ice, Gumball Orange and Toffee Apple, each designed with versatility and serveability firmly in mind.

The commercial results are clear. XIX Original Vodka has sat among the top ten vodka brands in the UK, driving strong volume growth within the retail vodka category (Nielsen IQ, May 2025). Sir Tim Martin, Founder of Wetherspoon, summed up the consumer response succinctly: “XIX Vodka by the Sidemen has them queuing in the aisles.” The brand holds national distribution across Tesco and Wetherspoon, alongside strong online performance through Threshers, Urban Drinks and directto-consumer via xixvodka.com.

In the on-trade, XIX’s signature serves are designed to be

simple, scalable and visually distinctive, regularly gaining viral traction online. However, XIX is not a brand that dictates how it must be served. The focus is on giving bartenders and bar teams a vodka that works across menus and occasions - from long drinks and spritzes through to thoughtful twists on classics while leaving room for creativity and local relevance.

That philosophy is already playing out. At Fairgame, two XIX cocktails have recently been launched onto the menu and are selling strongly, demonstrating how the brand performs in highenergy, experience-led environments where pace, flavour and consistency matter.

With Red Star Brands now on board, XIX is actively building partnerships with operators who want more than just another vodka listing. Trade plans for 2026 are already in place, shaped to support sustainable growth, collaborative activation and longterm menu presence.

For bar owners, operators and buyers reviewing their vodka range or planning upcoming menu changes, the opportunity is live. XIX is ready to be poured, mixed and shared.

To discuss listings, availability or trade support, contact info@redstarbrands.co.uk

XIX Vodka by the Sidemen has them queuing in the aisles - Sir Tim Martin, Founder of Wetherspoon 36

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Still or Sparkling?

A simple question for better profits.

Turning every table into an opportunity, Wenlock Spring is the natural upsell.

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

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THE WINES SHAPING 2026 THE UK ON-TRADE FACES A CHALLENGING YEAR AHEAD. RISING COSTS, INCREASING ALCOHOL DUTY AND TIGHTENING OF CONSUMERS’ BUDGETS MEAN OPERATORS MUST WORK HARDER TO BALANCE QUALITY WITH PROFITABILITY. WINE IS ONE AREA WHERE SMART CHOICES CAN MAKE A REAL DIFFERENCE. WE SPOKE TO LANCHESTER WINES’ BEN COTTS TO FIND OUT MORE…

PREMIUMISATION STILL DOMINATES Consumers visiting pubs, bars and restaurants remain willing to spend on wine, especially when the experience feels special.

Premiumisation continues to lead the way, with guests seeking wines that feel indulgent and create a sense of occasion. This trend is stronger in the on-trade than in retail where affordability or deals increasingly shape choices.

Expect to see more high-end wines behind the bar, such as Uco Valley Malbecs or Barossa Valley Shiraz. And, these can be shipped as bulk liquid, improving sustainability (shipping as bulk wine can save around 38% CO2 compared to shipping wine in bottle) and helping maintain competitive price points for venues.

SMART BUYING: VALUE BEYOND THE OBVIOUS One of the most exciting developments for 2026 is the rise of lesser-known grape varieties that overdeliver on value helping venues maintain quality while controlling costs - such as Spanish grapes like Bobal, which creates fresh rosés or dry red wines, or Verdejo, a versatile Spanish white gaining traction for its freshness and food-friendly profile. Or styles like Vinho Verde from Portugal which offers affordable yet characterful alternatives, Indeed, Portugal continues to shine with authentic, great-value wines, made using indigenous grapes, while simple Port cocktails, such as White Port and Tonic or Red Port Sangria, can elevate a cocktail list (while still being quick to mix).

Eastern Europe is also worth watching, with indigenous varieties delivering distinctive flavours at competitive prices.

However, also bear in mind that customers still want their favourites, and Marlborough Sauvignon Blanc shows no signs of slowing.

Thankfully, the recent trend of lowering ABV to reduce duty appears to have stalled - consumers disliked changes to flavour and don’t always understand the link to pricing. At Lanchester Wines, we stood firm: alcohol adds texture and balance, and we won’t compromise quality or risk our customers’ bottom line.

WHAT DOES THIS MEAN FOR WINE LISTS? Operators will likely spend more per bottle, but with a sharper focus on wines that deliver exceptional value. The goal?

Offer guests a memorable experience without compromising profitability. By embracing lesser-known varieties and sourcing

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from emerging regions, venues can differentiate their wine lists, delight guests and protect their bottom line.

LOOKING AHEAD 2026 will be a year of adaptation. Success lies in combining premiumisation with smart buying, curating wine lists that feel indulgent yet remain commercially sustainable. Wine offers a golden opportunity to enhance customer satisfaction and boost turnover. A good wine merchant will help you match wines to your menu; a great one will help you build a strategy that elevates guest experience and strengthens your bottom line. lanchesterwines.co.uk

LW A4 ChristmasNY_v1.indd 1

01/12/2025 13:48

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BITTERS WITH A MISSION FROM PHARMACY TO MIXOLOGY, SAHIL BERI IS REDEFINING COCKTAIL CULTURE AND TAKING AUSTRALIAN BITTERS GLOBAL.

F

rom pharmacy to mixology, Sahil Beri’s journey is anything but conventional. As a founder of Australian Bitters, he has transformed a family legacy in hospitality into a brand that’s redefining cocktail culture at home and abroad. With a 45% share of the Australian market and ambitions to expand across Asia, Beri is on a mission to put Australian Bitters firmly on the global map.

“Hospitality has always been part of my DNA,” says Sahil Beri.

“My father started out as a bartender in the Middle East in the 1980s before moving to Australia, where he managed food and beverage operations. Growing up, I was surrounded by good food, great drinks, and the camaraderie of the industry.”

Although Beri initially trained as a pharmacist, his background in blending and formulation proved to be the perfect foundation for creating bitters. The turning point came when he realised that Australia’s unofficial national drink - Lemon, Lime, and Bitters relied on imported Angostura bitters. “It didn’t make sense that Australians were drinking a local classic but relying on imports to make it. That challenge, combined with my passion for flavour, sparked the idea for Australian Bitters.”

For Beri, the brand is about more than just flavour - it’s about cultural identity. “Australian Bitters is built on authenticity and innovation. We wanted to create something that feels familiar yet proudly Australian,” he explains. The result is a product that balances tradition with originality, echoing the flavour profile people know while adding a distinctive local character.

Storytelling is central to the brand. “We’re not just making bitters - we’re celebrating heritage, craftsmanship, and the convivial spirit of cocktails.” With a 45% market share in Australia, Beri believes the success proves that Australian Bitters isn’t simply a substitute, but a confident expression of local ingenuity.

When it comes to ingredients, Beri is careful not to give too much away. “We don’t disclose our recipe - it’s part of the magic,” he says with a smile. What he will share is the philosophy: “Our blends are inspired by Australia’s diverse landscapes. It’s less about listing botanicals and more about capturing a sense of place - bright citrus notes, subtle spice, and layered complexity that reflect the environment here. Every bottle carries that distinctly Australian character.”

This approach allows the brand to celebrate provenance while protecting its craft. “It’s about honouring where we come from without compromise.”

Looking ahead, Beri is ambitious. “Asia is a huge focus for us.

Cocktail culture is booming there, and we see real opportunity to build brand presence and recognition.” Strengthening distributor

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partnerships and expanding visibility will be key, alongside continuing innovation with new flavour expressions.

“Our goal is to position Australian Bitters as a global player - one that represents Australia’s vibrant cocktail scene and competes confidently on the international stage. Growth, presence, and storytelling will define our journey into 2026 and beyond.”

As Sahil Beri looks to 2026, his mission is clear: to take Australian Bitters from a homegrown success story to a global name. Rooted in authenticity yet driven by innovation, the brand is poised to bring a taste of Australia to cocktail lovers everywhere - proof that bitters made with vision can travel far beyond the glass.

For more details on Australian Bitters, visit theaussiealchemy.com and follow on IG @aussie_alchemy

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

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SCENT, STYLE & STORYTELLING HOW ECOSCENT IS REDEFINING ATMOSPHERE FOR LUXURY BARS IN 2026: AN INTERVIEW WITH JASMINA JUVONEN, HEAD OF MARKETING AT ECOSCENT. ECOSCENT HAS BEEN MAKING WAVES ACROSS HOSPITALITY IN RECENT YEARS, BUT 2026 ALREADY SEEMS TO BE SHAPING UP AS A MILESTONE. WHAT’S DRIVING THAT MOMENTUM? Absolutely - 2026 is going to be our biggest year yet. The appetite within the bar industry for elevated, more sensorial guest experiences is huge, especially in the premium and luxury space. Operators are no longer just asking how does the venue look? The question now is how does it feel? What’s the emotional signature of this space? And EcoScent sits exactly at that intersection.

We’ve spent the past few years refining our technology, expanding our fragrance library, and collaborating with some of the UK’s most visionary bar operators. That foundation has led to the launch I’m excited for: our Digital Scented Screen.

A SCENTED DIGITAL SCREEN SOUNDS ALMOST SCI-FI. WHAT EXACTLY IS IT? The simplest way to describe it is: a two in one innovation combining dynamic content with seamless scent diffusion.

Imagine an A-board or digital menu screen - one that can display latest videography, brand partnerships, menus, seasonal storytelling. Now imagine that same screen also emitting a carefully crafted fragrance that complements your concept and enhances the overall mood of the venue.

It’s not just a gimmick. Bars today are competing for attention in saturated markets, and the Digital Scented Screen allows you to create a moment - something cohesive, memorable and sensorial. It becomes a piece of functional design that communicates, entices, and elevates the guest journey in one move.

HOW CUSTOMISABLE IS IT? Fully. Operators can upload their own digital content, swap out campaigns instantly, and choose from our 500+ signature fragrances or create their own bespoke Private Label scent. With this product, we’re giving bars a flexible storytelling tool - digital and olfactory working together.

ECOSCENT CLEARLY HAS A FLAGSHIP LAUNCH THIS YEAR, BUT WHAT ABOUT THE REST OF YOUR TECHNOLOGY PORTFOLIO? The Digital Scented Screen is a major innovation, but many luxury bars rely on our wider range of scenting machines to shape their everyday atmosphere. Our Titania scent machine is

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incredibly popular - it’s sleek, discreet, and powerful, ideal for bar entrances, lounges and high footfall walkways where scent needs to be present but never intrusive. We also have Barrel scent machine, a compact and stylish unit perfect for targeted zones such as exclusive areas, back bar spaces or intimate corners. To name a few.

These machines work beautifully alongside the Digital Scented Screen. While the Screen delivers that visually driven storytelling

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moment, Titania and Barrel ensure the rest of the venue carries a consistent, balanced fragrance identity. It gives operators full control over how scent flows through their space.

HOTELS AND RETAIL HAVE LONG EMBRACED SCENT. WHY DO YOU THINK BARS ARE NOW TURNING TO IT? Bars, especially premium and luxury venues, have always been about atmosphere. A beautifully crafted cocktail still relies on the environment around it to complete the experience. Scent is emotionally triggering in a way no other sense is. It creates brand memory, drives dwell time, and shapes what guests feel before they’ve even sat down.

We’ve seen premium bars wanting a signature - something that subtly whispers who they are. Maybe it’s a smoky oud that ties into their whisky programme, or a bright citrus blend that complements a Mediterranean leaning menu. When guests can recognise your bar the moment they walk in without seeing a logo, that’s powerful.

Scent also naturally encourages repeat visits. Guests begin to associate the fragrance with the pleasure of being there. It builds loyalty without ever needing to push a message.

SEASONAL ACTIVATIONS ARE HUGE FOR PREMIUM BARS - SUMMER TERRACES, WINTER CHALETS, THEMED TAKEOVERS. HOW DOES SCENT ELEVATE THOSE? Scent is the element that pulls a seasonal activation together.

When a bar creates a summer terrace inspired by coastal living, Mediterranean botanicals or tropical freshness, matching that with the right fragrance instantly makes the experience transportive. Likewise, winter activations feel richer and more immersive when complemented by warm spice, smoky woods or deep aromatic blends.

Many premium bars now design limited-edition fragrances just for their seasonal campaigns. It builds excitement, enhances atmosphere, and creates a unique memory guests associate with that moment in time. And with our machines & fragrances, switching between seasonal profiles is effortless.

“A FRAGRANCE LIBRARY DESIGNED FOR CREATIVITY.” YOU MENTIONED YOUR FRAGRANCE LIBRARY. TELL US MORE ABOUT THAT. Our fragrance collection is one of our biggest strengths. We offer over 500 signature fragrances - everything from warm oriental blends to botanical greens, gourmand profiles, mineral freshness,

or more experimental compositions. But what premium bars are increasingly excited about is our bespoke Private Label service.

With bespoke, we can craft a scent that is entirely unique to the venue. It could be inspired by their interior palette, their cocktail DNA, even their brand story. Some bars bring us their hero ingredients - bergamot, pink peppercorn, cardamom - and we build from there. Others want a fragrance that mirrors the mood of their lighting, or the type of guests they attract. It becomes a creative collaboration.

This is one of the reasons the Digital Scented Screen is such a perfect fit for the bar industry. It lets operators extend the personality of their chosen fragrance into a visually expressive format, whether that’s campaign imagery, drinks content, or a branded message.

BEYOND CREATIVITY, WHAT PRACTICAL ADVANTAGES DOES SCENTING TECHNOLOGY OFFER BARS? Bars are busy, fast-moving spaces. They need ambience tools that are reliable, efficient, and adaptable. Our technology is low-maintenance, energy-efficient, and designed to integrate seamlessly into existing layouts without intruding on service flow.

Beyond atmosphere, scenting also plays a practical role in bars by neutralising unwanted odours - from kitchen pass throughs to high footfall areas - ensuring the space always smells as refined as it looks.

For luxury bars in particular, discreetness is key. The Digital Scented Screen is sleek and unobtrusive, and all our diffusion systems operate silently with precise control over intensity.

Operators can schedule scenting to match dayparts - lighter in the afternoon, richer in the evening. It adds atmosphere without adding complexity.

WHAT DO YOU HOPE BAR OPERATORS TAKE AWAY FROM ECOSCENT IN 2026?

That scent isn’t an add-on - it’s an opportunity. It’s a signature, a storytelling layer, a mood setter. We’re also very much looking forward to the launch of The Serenity Collection - a limitededition fragrance range exploring more unexpected, intriguing scent profiles designed to spark curiosity and emotion. And with the launch of the Digital Scented Screen, alongside our wider technology range, we’re opening a new chapter where fragrance works hand in hand with digital content to create immersive, guest-centric experiences.

The bars that thrive this year will be the ones willing to innovate emotionally, not just operationally. And we’re here to help them do exactly that. ecoscent.co.uk www.barmagazine.co.uk

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A YEAR OF SPORT AS WE ENTER AN EXCITING NEW YEAR, WE HIGHLIGHT HOW LIVE SPORTING EVENTS WILL CREATE FRESH OPPORTUNITIES FOR PUBS AND BARS, OFFERING UNFORGETTABLE EXPERIENCES FOR GUESTS.

www.barmagazine.co.uk

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A YEAR OF SPORT – ESSENTIAL 5

READY, SET, GO! FROM PACKED WINTER WEEKENDS TO SUMMER-LONG TOURNAMENTS, LIVE SPORT REMAINS ONE OF THE STRONGEST DRIVERS OF FOOTFALL AND SPEND IN UK PUBS AND BARS. THESE FIVE MAJOR EVENTS OFFER OPERATORS CLEAR OPPORTUNITIES TO BUILD ATMOSPHERE, INCREASE DWELL TIME AND MAXIMISE REVENUE THROUGHOUT THE YEAR.

1

WINTER OLYMPICS

6th – 22nd February The Winter Olympics offer pubs and bars a unique multi-sport viewing opportunity during February, traditionally one of the toughest months for hospitality. Running daily across two weeks, the Games provide constant live content and highlights that encourage repeat midweek visits as well as weekend trade. With strong storytelling around Team GB medal chances, the Winter Olympics appeal to casual sports fans as well as dedicated viewers. For pubs, it is a valuable chance to maintain momentum, create atmosphere and drive footfall during the quieter winter period.

2

SIX NATIONS CHAMPIONSHIP

5th February – 14th March The Six Nations is a cornerstone of the UK pub sports calendar, reliably filling venues every winter with passionate, loyal fans. Its weekend-heavy fixture list aligns perfectly with peak trading times, driving strong food and drink sales, particularly around lunchtime kick-offs and Sunday sessions. Unlike one-off events, the tournament’s recurring weekly format encourages habitual visits, helping pubs build momentum and predictable revenue across February and March. For many venues, it is as much a social occasion as a sporting one.

3

FORMULA ONE WORLD CHAMPIONSHIP 2026

6th March – 6th December Formula One’s growing popularity in the UK has transformed it into a consistent live-sport opportunity for pubs and bars.

With races spread across most weekends from spring onwards, F1 delivers regular Sunday footfall, particularly for daytime and early evening sessions. British drivers and the British Grand Prix add national interest, while the global nature of the sport appeals beyond core football audiences. For venues seeking reliable, repeatable sport content, Formula One provides sustained engagement rather than one-off spikes.

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FIFA WORLD CUP

11th June – 19th July The FIFA World Cup remains the most powerful live-sport driver for UK pubs and bars, delivering unparalleled footfall, atmosphere and spend. With matches staged across North America, many fixtures will fall into prime UK afternoon and evening trading hours, creating packed venues throughout the tournament. World Cups encourage group bookings, longer dwell times and repeat visits across several weeks, making them ideal for pre-sold food and drink packages. For many pubs, World Cup matchdays consistently rank among the most profitable trading sessions of the year.

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WIMBLEDON CHAMPIONSHIPS

29th June – 12th July Wimbledon offers pubs and bars the chance to attract a broader, more diverse audience than many traditional sports events.

Daytime matches help unlock quieter afternoon trading, while the tournament’s premium image supports higher-margin drinks such as prosecco, cocktails and sharing serves. Outdoor screens and garden spaces come into their own during late June and early July, particularly when British players progress. Wimbledon blends live sport with summer socialising, making it a valuable addition to the seasonal calendar.

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A YEAR OF SPORT – ESSENTIAL 5

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A YEAR OF SPORT

GAME ON WITH THE HELP OF INDUSTRY EXPERTS, WE REVEAL HOW BEST TO PREPARE FOR A THRILLING YEAR OF LIVE SPORTING EVENTS – AND HOW TO TURN A PACKED 2026 SPORTS CALENDAR INTO INCREASED FOOTFALL, SPEND AND STANDOUT EXPERIENCES.

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ith the FIFA Men’s World Cup, the Commonwealth Games in Glasgow and a packed calendar of major sporting moments, 2026 is shaping up to be one of the most important years for live sport in the on-trade. For pubs and bars, it represents far more than a series of screenings – it is a year-long opportunity to drive footfall, extend dwell time, increase spend and reinforce the pub’s role as a hub for shared experiences.

At Heineken UK, live sport is seen as a cornerstone of pub culture. “Operators have long recognised the opportunity sport presents as an occasion to get more customers through the door, in larger groups, staying for longer,” says Will Rice, On-Trade Director at Heineken UK. He points to the growing desire among consumers for reasons to go out beyond simply having a drink, with experience-led occasions now central to pub visits. Live sport delivers this consistently, with screenings creating sociable, high-energy environments that attract customers year-round.

Sporting occasions also remain some of the biggest sales

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drivers for pubs and bars. Will highlights that events such as the Six Nations, FA Cup Final, Grand National, Darts Championship and major international football fixtures regularly rank among the highest pint-selling days of the year. He shares, “On the final Guinness Six Nations weekend, pubs screening live sport enjoyed a 9% uplift in footfall and a 14% increase in dwell time compared to those without – highlighting the significant opportunity for venues to drive sales1.”

Beer continues to dominate live sport occasions. “When it comes to watching live sport in the On-Trade, beer dominates: 65% of viewers choose it, outperforming the average GB consumer by 15 percentage points. And of those beer drinkers, 75% reach for a lager2,” he says.

“Ensuring you have a good range of the most popular lager brands and segments, will help meet the demand of drinkers visiting to watch the rugby, football or cricket. As the number one beer associated with sport, stocking Heineken® and Heineken® 0.0 can help build the profile of your venue as a place

A YEAR OF SPORT

that takes sports seriously while offering drinks that will sell well with fans3.”

With 10.4% of on-trade customers now opting for No & Low alternatives, and mid-week consumption on the rise, these options are increasingly important for matches scheduled outside traditional peak times.

Heineken’s support extends beyond product. Through its eazle® platform, operators can opt into sport-led brand activations, track performance and introduce time-led drinks deals that boost atmosphere, sales and dwell time throughout tournaments.

“Operators will be able to participate in any sport-related brand campaign, with the software also allowing them to track the performance of each activation in their outlet. Introducing drinks deals especially for the occasion, and using timings to your advantage can help to keep the atmosphere thriving, boost sales and increase dwell time,” adds Will.

For Chris Jones, Managing Director at Paragon Brands, 2026 is a chance for pubs and bars to think more creatively about how sport shapes their drinks offer. “Primarily driven by the FIFA Men’s World Cup in North America and the Commonwealth Games in Glasgow, the summer of sport brings strategic opportunities for pubs and bars across the UK,” he says, particularly around enhanced experiences, energetic viewing parties and social connection. With Scotland competing in the World Cup and hosting the Commonwealth Games, Chris expects a significant uplift in socialising and spending north of the border.

Paragon sees sport as a moment when consumers step out of routine, giving operators permission to trial new brands, serves and formats that drive profit. Sharing jugs, pitchers and large-

batch drinks offer speed, theatre and strong margins during peak periods, while also appealing to mixed groups where not everyone is there purely for the sport. At the other end of the scale, high-tempo moments lend themselves to ‘baby drinks’ and cocktail shots. Licor 43’s ‘Baby Beer’ – a layered shot designed to resemble a miniature pint – has become a talking point in venues, adding theatre, sociability and ease of service.

Chris also highlights the accelerating opportunity in nonalcohol. “Social acceptance around not drinking is evolving and isn’t limited to certain age groups,” he says. Sports viewings increasingly attract diverse crowds, many of whom still want flavour, fun and celebration without alcohol. Brands such as Caleño, with its tropical non-alcoholic spirits, are bringing energy and theatre to the category, while premium non-alc options are now appearing in higher-tempo venues alongside their alcoholic counterparts.

World Cup host nations also influence trends. Mexican tequila continues to rise through margaritas and Palomas, while American whiskey and rye, including fast-serve options like Stolen X, offer simplicity and bold flavour for busy bars.

Food, extended trading hours and logistics will be equally critical. Darren Bown, Catering Director at Booker, describes the World Cup as “a very welcome sales boost for the UK hospitality sector,” particularly with Scotland in the tournament and the potential for extended licensing hours if home nations progress.

Late kick-offs – including 11pm and even 2am matches – mean operators must plan staffing, menus and service carefully, with Temporary Event Notices or local licensing guidance factored in early.

“Beyond the World Cup,” says Darren, “2026 brings a packed www.barmagazine.co.uk

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A YEAR OF SPORT

calendar of major sporting events that will drive footfall and sales opportunities for pubs and bars. Wimbledon (29 June–12 July), Royal Ascot (16–20 June), the British Grand Prix (2–5 July), The Open Championship (16–19 July), and the Commonwealth Games in Glasgow (23 July–2 August) are just a few examples.

Each presents opportunities for themed menus, drinks promotions and viewing parties. Booker is supporting operators with cost-effective drinks packages, savings through its On-Trade Club, and menu inspiration built around global fusion foods, sharing boards and quick-serve dishes designed for peak periods and late-night trading.

“We are a strong partner for bars and operators as sourcing food and drink products with us allows for a broader choice of ingredients and meal components, enabling customers to diversify their offering and develop creative pairing options to cater to incoming customer trends and dietary needs.

“Along with our dedicated premium drinks division, Venus Wine and Spirits, we bring an unmatched food and drink offering to the hospitality sector, allowing bars and operators to capitalise on current dining and drinking trends and to prepare winning menus and wine lists for the World Cup tournament,” Darren adds.

Soft drinks will also play a crucial role in 2026. “With the 2026 World Cup set to kick off next summer, pubs and bars are set for one of the biggest years in sports viewing,” says Kate Abbotson, Senior External Communications Manager at CocaCola Europacific Partners. She stresses that just as venues focus on alcohol ranges, a strong core soft drink selection is essential.

“Just as licensed venues focus on getting their alcohol range right, it’s equally important to offer a strong core soft drink

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selection that caters to all preferences. Major sporting fixtures will attract a broad mix of customers, many of whom will be looking for familiar, trusted brands that deliver on taste and value - especially when socialising or watching the big games,” Kate shares.

“It comes as no surprise that Coca-Cola will have a strong presence around the World Cup next year. Coca-Cola Original Taste remains GB’s number one soft drink4 and Coca-Cola Zero Sugar is worth more than £480 million5. In pubs and bars, CocaCola serves as both designated driver options and mixers, making them essential stock for any sports-focused venue,” she adds.

With Premier League sponsorship and extended footballfocused activations planned across 2026, Coca-Cola is supporting pubs with point-of-sale materials and promotions designed to create theatre around key fixtures and drive consistent footfall throughout the season.

As 2026 approaches, one thing is clear: live sport remains one of the most powerful tools pubs and bars have. When combined with the right drinks range, engaging food, thoughtful planning and a focus on experience, it has the power not just to fill venues, but to future-proof them for a new generation of socially driven consumers.

1. Oxford Market Watch March 2025 2. CGA by NIQ OPUS June 2025 3. Sky Business & CGA Report – Value of Live Sport 2024.

4. Nielsen Total GB MAT Val w/e 04.10.25 Coca-cola = 909m 5. Nielsen Total GB MAT Val w/e 04.10.25

VENUE OF THE MONTH

THE TRAFALGAR CHELSEA TOGETHER WITH THE PUB SHOW, WE CHAT WITH GENERAL MANAGER, ETHAN GLACKIN-MCCOLGAN ABOUT THE NEWLY OPENED TRAFALGAR PUB ON CHELSEA’S ICONIC KING’S ROAD, AND DISCOVER HOW THIS AMBITIOUS NEW VENUE WAS CREATED WITH THE LOCAL COMMUNITY AT ITS HEART.

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hen a Grade II-listed former bank on the King’s Road begins its second life as the first new public house on the street in more than a century, the transformation is bound to attract attention.

Three Cheers Pub Co. has opened The Trafalgar Public House, their tenth and most ambitious venue, a £2.4 million project that blends heritage with modern hospitality and a strong cultural programme.

Set within Cadogan’s Gaumont redevelopment, the pub forms part of a broader scheme to bring new energy, arts and community spaces to Chelsea. For General Manager, Ethan Glackin-Mccolgan, who has been with the company for almost 14 years, the opening marks the culmination of careful planning, local engagement and a commitment to traditional pub values.

A PUB COMPANY BUILT ON AUTONOMY AND COMMUNITY Three Cheers Pub Co. has always expanded slowly and deliberately. Ethan describes the business not as a chain, but as “a collection of pubs”, each distinct and rooted in its neighbourhood.

“We started just over 20 years ago with The Abbeville in Abbeville Village, Clapham, and we have grown organically from there,” he says. “There is a common thread of good food and good drinks. We are proud of our burgers, our fish and chips and our pies.”

What defines the group is its trust in its teams. “We are a bit of an old-fashioned pub group in that there is a lot of autonomy.

The owners run the business, but they hand it over to us and we get autonomy. We can choose beers and drinks. We are very hands on with the food menus and head chefs, so each pub is slightly different,” Ethan tells us.

From the family friendly Rosendale to the nightlife driven Bedford in Balham, every Three Cheers pub has its own character. The Trafalgar extends that philosophy to Chelsea.

WHY THE TRAFALGAR AND WHY THIS SITE Three Cheers had long hoped to establish a presence near the King’s Road. The repurposing of the former NatWest building created the ideal opportunity to do so.

“It was organic growth. We were waiting for the right project,” Ethan explains. “We came, viewed the place, did the numbers and had great support from them [Cadogan]. We had to pitch and they chose us. It was very competitive. We were up against

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some bigger fish in the pond, but they chose us.”

The approach at The Trafalgar is summed up by what Ethan calls “pints and performances,” a commitment to food, drink and culture under one roof.

“Pubs are closing at an alarming rate. People’s habits are changing; they are not drinking or eating out as much, so it is about finding different reasons for people to come. It is about making it an experience and a destination and then the rest often happens naturally,” says Ethan.

The Trafalgar has quickly become a gathering point for local groups, classes and informal meetings. “People come here for a book club, an NCT class, an NHS conference or a work away day.

Then when they want to celebrate or go out, they think, ‘I have been to The Trafalgar, let’s book there,’” Ethan explains.

For Ethan, this is the essence of a pub, as he says, “I come from Ireland and pubs really are the heart of the community.

It is where you go when you are sad, happy and everything in between.”

BRINGING A HISTORIC BANK BACK TO LIFE The building, designed by Sir Reginald Blomfield in 1907, served as a bank for more than a century. When Three Cheers arrived, they found a shell waiting to be reinvented.

“We came in to four brick walls upstairs,” Ethan says. “It was quite a blank canvas. There were no services. We had to put all the plumbing in, with big pumps to get everything out. We’ve

VENUE OF THE MONTH

built a brand-new kitchen from scratch. There is no gas; it’s our first electric kitchen.”

Upgrading a listed structure to modern standards required careful planning, as Ethan explained, “You have to conform to 2025 building regulations. A lot of pubs are a disaster zone at the back of house. Now it is all, ‘You can’t put that there,’ and ‘Your doors have to be compliant.’ We had to put in a lift because you have to have accessibility in a public space.”

The renovation reached a dramatic turning point when the hoarding came down. “People wandered in saying, ‘I was banking here in living memory. This is amazing.’”

Upstairs, the original plasterwork, Georgian windows and five metre ceilings create a striking dining room with a handsome bar, leather seating and warm lighting.

Downstairs, an antique mirrored ceiling, adaptable lighting, a hidden bar and a first-class sound system support live music, private parties and cabaret nights, including weekly events from Always Be Comedy.

INTERPRETING THE TRAFALGAR NAME AND THE BUILDING’S PAST The Trafalgar name came with the lease, but the team embraced both the naval reference and the building’s banking heritage.

“This room is called the Havana Room,” Ethan explains of the downstairs space. “That comes from HMS Havana, a 36-gun frigate. The third Earl Cadogan commanded that ship and won a very significant battle under Lord Nelson that helped stop Napoleon.”

Upstairs, the design celebrates the bank’s architecture. “We were blessed with the beautiful plasterwork on the walls. We are leaning into the banking side by calling it the old bank drinking hall and dining hall,” Ethan told us.

Close to Chelsea Old Town Hall, the pub has quickly become a wedding day waypoint, as Ethan says, “There are weddings every half an hour. We have had wedding groups in here watching a livestream, popping over for photos, and then coming back afterwards for drinks.”

want to go into the realm of fine dining. We want great food, lovely service and customers with smiles.”

A set lunch menu caters to local dining patterns, while the bar food menu celebrates traditional pub snacks. “Toasties fly out.

People get a pint of Guinness, a glass of wine and a toastie, and off they go.”

Wine has become a central feature. “I have just come from The Bedford which is 80 per cent beer. Now we are shifting so much wine here. After a few days of trading, we changed things and added extra wines by the glass,” Ethan said.

The rise of low and no alcohol continues to shape the offer. “I never thought I would be so involved in it. People come in asking for that menu. No alcohol Guinness flies out. The standard is really there now compared to ten years ago,” Ethan commented.

The scale of interest in working at The Trafalgar surprised even a hospitality veteran.

“We had over 400 people apply. Two of us interviewed 100 candidates at a recruitment day,” Ethan says. “We have been able to hire people who live in the local area or reasonably close.”

The wider industry picture is more complex. As Ethan recalls, “When I started you always had Kiwis, Australians, Irish, Italian, Spanish. It was full of Europeans. That has completely changed.

People’s working habits have changed too. People say, ‘I do not want to work any double shifts,’ and you have to adapt or you will end up with no staff.”

A LANDMARK REOPENED FOR THE NEXT HUNDRED YEARS

THE MENU, AND WHAT CHELSEA IS ORDERING

The Trafalgar Chelsea now stands as a centrepiece of The Gaumont redevelopment, bringing together dining, entertainment and heritage in a way that feels both new and deeply rooted in the King’s Road’s character.

For Ethan, the project has been a privilege. He concludes by saying, “It has been amazing. It is the first pub to be built and opened in 100 years on the King’s Road. To be part of it from the beginning, seeing it go from plans to walls going up and it all coming together has been incredible.”

The King’s Road has always reinvented itself. With The Trafalgar, it now has a pub worthy of its history and its future.

The Trafalgar’s food offer blends the group’s signature classics with dishes suited to the area.

“We have kept our classic dishes: burgers, fish and chips, calamari,” Ethan says. “We have also got some elevated dishes, like a lovely pork tenderloin and a lovely stone bass. We do not

Find out more about The Trafalgar at thetrafalgarchelsea.com. The Pub Show takes place at Excel London from 30 March to 01 April as part of Food, Drink & Hospitality Week, find out more at thepubshow.co.uk. www.barmagazine.co.uk

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NEW CREATIONS

THE TASTE OF TECHNIQUE WE SHARE TWO STANDOUT SERVES FROM MARCO LO PRIORE, BAR MANAGER, GRAND HOTEL COURMAYEUR MONT BLANC, EACH SHOWCASING HIS CLEAN FLAVOUR PROFILES, INVENTIVE TECHNIQUE AND THE BALANCE OF HERITAGE AND INNOVATION THAT SHAPES HIS MIXOLOGY.

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riginally from Campania, Marco Lo Priore discovered his passion for mixology at a young age, experimenting with cocktails during summer holidays at the family campsite. At 18, he took his first professional course at PFB (Professional Flair Bartender’s) in Pomigliano d’Arco, setting him on a path of continuous learning and creative exploration. He further honed his skills at Campari Academy, Drink Factory, and Diamond in a Glass, where he specialised in ice carving, under the guidance of Nicola Mangiacapra and Japanese master Hidetsugu Ueno.

After a six-month experience in London at Oriole Bar and the Savoy Hotel, Lo Priore returned to Italy, working at L’Antiquario in Naples (now among the World’s 50 Best Bars) before transitioning to hotel bartending. He served as Bar Manager at the Grand Hotel Alassio, then Assistant Bar Manager at the Montana Lodge & Spa in La Thuile, collaborating with Emanuele D’Amico to develop a mixology approach emphasizing Aosta Valley and local ingredients. After a season at the Grand Hotel Royal & Golf in Courmayeur, he joined the R Collection Hotels team in 2024. In 2025 he was appointed as Bar manager at Grand Hotel Courmayeur Mont Blanc.

Lo Priore’s philosophy centers on simplicity, authenticity, and respect for ingredients. He transforms both local Aosta Valley products and flavors from his native Campania into cocktails that highlight natural taste and aroma. Ingredients often considered waste, such as citrus peels or imperfect berries, are repurposed into infusions and purees, demonstrating his commitment to sustainability. His drinks feature a minimalist aesthetic, where glassware and garnishes enhance rather than distract, inviting guests to see, smell and savour every creation.

A prime example of this philosophy is Truffle Trouble, a reinterpretation of the classic Boulevardier, the “French cousin” of the Negroni. Lo Priore replaces the traditional Campari bitter with a homemade truffle-infused bitter, balancing earthy aromas with bourbon, white vermouth and Fino sherry.

The truffle bitter is carefully prepared by infusing truffle oil, chilling to separate fat from alcohol, clarifying, and combining it with the other ingredients. A subtle sprinkle of nutmeg adds aromatic depth. Served without garnish and accompanied by a food-grade steel sphere, the cocktail maintains temperature without dilution, exemplifying Lo Priore’s focus on refined sensory experience.

Another signature creation is Yuzuku, a contemporary twist on the Tommy’s Margarita that introduces Japanese-inspired flavors.

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NEW CREATIONS

TRUFFLE TROUBLE

YUZUKU

INGREDIENTS:

INGREDIENTS:

• 40ml Bourbon Whiskey • 30ml Truffle Bitter • 15ml White Vermouth • 15ml Fino Sherry • Nutmeg essence

• 30ml Blanco Tequila • 30ml Yuzu Sake • 10ml Agave Syrup • 40ml Blue Chamomile Liqueur • Salt

Replacing lime with yuzu sake and adding blue chamomile liqueur, the cocktail achieves a vibrant color and floral aroma, balanced with agave syrup for sweetness. The drink is presented with a theatrical cloud of water and salt and a crust of dehydrated, blended citrus, highlighting the aromatic profile and creating a multi-sensory experience.

Both cocktails showcase Lo Priore’s approach: celebrating local ingredients, embracing sustainability, and creating immersive, sensory-driven experiences. His work fuses tradition and innovation, allowing each cocktail to tell a story, connect with place, and captivate the guest.

Beyond his technical mastery, Lo Priore emphasizes teamwork and mentorship, fostering an environment where staff engage

with ingredients, explore combinations, and develop creativity alongside tradition. This philosophy ensures that guests experience not only exceptional drinks, but also the passion and expertise of a well-prepared team.

Marco Lo Priore’s journey - from experimenting at a Campania campsite to leading luxury hotel bars in the Italian Alps demonstrates the power of passion, dedication and innovation.

Through creations like Truffle Trouble and Yuzuku, he redefines modern mixology, offering cocktails that are both visually striking and deeply flavorful, rooted in heritage, yet open to global inspiration. Every sip reflects his commitment to quality, craftsmanship, and memorable guest experiences. www.barmagazine.co.uk

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HOSPITALITY AROUND THE WORLD

LE JARDIN SEBASTIEN CAVELAN, F&B DIRECTOR AT ROYAL MANSOUR MARRAKECH, REFLECTS ON WHAT DEFINES LE JARDIN, FROM ITS CONVIVIAL CUISINE AND INVENTIVE COCKTAILS TO ITS COMMITMENT TO WORLD-CLASS HOSPITALITY.

WHAT ARE THE KEY ELEMENTS THAT DIFFERENTIATE LE JARDIN FROM OTHER VENUES IN THE CITY? Le Jardin stands out for its setting – beneath the shade of palm and olive trees, in Royal Mansour’s lush gardens. Its relaxed atmosphere captures the serenity of Marrakech, while its convivial sharing-style cuisine blends sun-lit Mediterranean flavours with Asian inspirations.

ROYAL MANSOUR IS KNOWN FOR ITS WORLDCLASS HOSPITALITY. HOW DO YOU ENSURE THAT THIS IS TRANSLATED IN LE JARDIN’S FOOD AND DRINKS MENU? Le Jardin presents one of the most extensive and diverse food and beverage selections at Royal Mansour, with menus that

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evolve seasonally. Guests can explore a wide range of cuisines, from Asian specialties — including our signature Peking duck — to refined Mediterranean dishes. The approach is modern, vibrant, and constantly evolving, ensuring an experience that appeals to all generations, from families to the most discerning gourmets.

HOW DO YOU KEEP UP WITH THE LATEST COCKTAIL AND HOSPITALITY TRENDS WHILE MAINTAINING THE UNIQUE IDENTITY OF LE JARDIN AND ROYAL MANSOR? Curiosity and openness to global influences are essential, but they must always be anchored in our values and sense of place. Our cocktails and mocktails highlight local ingredients and seasonality, blending creativity with technical mastery.

HOSPITALITY AROUND THE WORLD

Placing guests at the centre of every decision is fundamental.

We actively encourage our teams to innovate and experiment, allowing us to stay ahead of trends while preserving the distinctive identity of Le Jardin and Royal Mansour.

FOR HOSPITALITY VENUES LOOKING TO ELEVATE THEIR SERVICE, WHAT ARE SOME SMALL, BUT IMPACTFUL CHANGES THEY CAN MAKE TO IMPROVE THEIR GUEST EXPERIENCE? Placing guests at the centre of every decision is fundamental.

Putting yourself in their shoes, experiencing the journey as they would, and ensuring that teams fully understand the impact of their service are key steps. Renewing oneself, questioning practices, staying curious, and truly listening to guest expectations are crucial. Personalising interactions and offerings, while constantly seeking improvement, can significantly elevate the guest experience.

HOW DO YOU SEE THE HOSPITALITY INDUSTRY IN MARRAKECH EVOLVING OVER THE NEXT FEW YEARS, AND WHAT ROLE DO YOU THINK ROYAL MANSOUR AND ITS DIFFERENT VENUES WILL PLAY IN THAT? Marrakech now boasts a wide and ever-growing hospitality landscape, which will continue to expand in the coming years.

Our ultra-luxury positioning demands constant reassessment of the experience we deliver and the concepts we develop.

As the city continues to attract more visitors, Royal Mansour must remain synonymous with excellence and exceptional craftsmanship. The hotel will continue to reinforce its role as a leader in the luxury market — and it is our responsibility to keep this standard alive and to carry our service excellence even higher. www.barmagazine.co.uk

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