Bar Magazine March 23

The Behind the Bar issue

Highest rate of sale of all draught apple ciders

THE UK’s no.1 cloudy cider

EDITOR

Claudia Volpe claudia@cimltd.co.uk

PUBLICATION MANAGER

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

ADMINISTRATION MANAGER

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

CREDIT FACILITIES MANAGER

Lauren Sharpe creditcontrol@cimltd.co.uk Tel 01795 509103

DESIGN & PRODUCTION

James Taylor james@cimltd.co.uk

Grant Waters grant@cimltd.co.uk

SALES DIRECTOR

Tom Woollin tom@cimltd.co.uk

CHIEF EXECUTIVE

John Denning jdenning@cimltd.co.uk

Rise and shine…

photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to CIM Online Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

With spring right around the corner, we know that venue operators and their teams are working harder than usual to get everything ready for consumers to come out of hibernation and start enjoying some lazy sunrays.

Warming up to a season that will bring even more innovation from our industry, we thought it would be ideal to go over the essentials within our Behind the Bar focus. Here, we will discuss what mustn’t be missed in your bar area and how to ensure efficiency throughout the service through the fusion of practicality and design.

ensure top-of-the-line stock availability and tap into consumer trends.

Alongside these rich topics, you’ll be able to find our regular features with a plethora of New Creations pieces to inspire you for spring time.

Last but not least, don’t miss out on the chance of being featured in our upcoming issues – check out our socials to keep up with all things Bar!

Cover: Rooster

Rojo Tequila

www.rooster

rojo.com

Facebook: Rooster.Rojo

Instagram: @rooster.rojo

Moreover, in our second big focus for the March issue, we will look at how important it is for a venue operator to choose a wholesaler that

their brand and

As always, enjoy the read.

Claudia Volpe Editor

Contents

26 VENUE OF THE MONTH

Showcasing another British unique concept, this month’s choice falls onto Lady of the Grapes.

29 BEHIND THE BAR

Efficiency is not to be forgotten when it comes to your bar area; however, this doesn’t mean you can’t make it pretty! Discover how the latest equipment and bar essentials co-exist with design.

40 NEW CREATIONS

Award winning Head Mixologist at Virgin Hotels, Leon Wilkes Back shows us how to make a memorable cocktail.

47 WHOLESALE

A trustworthy wholesaler is at the heart of any business, but how to make sure you find the right one for you? Our experts provide a few tips to help you with the process.

56 HOSPITALITY AROUND THE WORLD

Going back to the luxurious Dubai, we feature Ergo in all its splendour – a venue that caters to guests’ desires.

Nirvana reaches another level

Nirvana, the UK’s only dedicated no/low-alcohol brewery, has embarked upon a new funding raise, shortly after its most successful trading month ever.

The brewery, founded in 2016, saw its overall Dry January sales up 50% YOY, with online sales rocketing by 260%. The upwards trend has continued into the next month - by the 7th February, sales had already reached the total for the whole of February 2022.

To build on this success, the brewery is now seeking to raise £750,000 from private investors to expand its sales team and further develop export markets.

Based in East London Nirvana describes itself as ‘British brewing’s best-kept secret’. Run by founder Becky Kean, it has

ambitious plans to capitalise on the no/low category’s continued growth. Regarding the raise, Becky said:

“We always prefer to seek investment from people who’ve experience of business, or brewing, or both. It makes for a stable, balanced, long-term operation

that isn’t subject to the vagaries of crowdfunding. It also helps keep things tight and controlled - unlike many, we’ve no debt.”

For more information, please visit www.nirvanabrewery.com

Empire Bespoke Foods, a leading speciality food importer, distributor and food brand owner, has added Icelandic Glacial to its expanding brand portfolio.

Icelandic Glacial is a naturally alkaline, super-premium spring water bottled at source from the legendary 5,000 year-old pristine Ölfus Spring in Iceland.

Empire Bespoke Foods identified a gap in the UK market for a premium bottled water brand and Icelandic Glacial fits the bill with its unique provenance, added health

Empire Bespoke Foods acquires Icelandic Glacial Blur 69: ultra-premium vodka

AGlasgow scaffolding & building contractor has swapped hard hats for bottle caps, launching an ultra-premium vodka and flavoured vodka brand, Blur 69, already snapped up by MTV as the official MTV Europe Music Awards Green Room sponsor in Düsseldorf in November last year.

William Woodburn founded the business in 2021 after he noticed the shortage of labour within the scaffolding industry, driving him to set up a business in a growth sector and secure partnerships in the west of Scotland.

benefits and strong focus on sustainability.

Icelandic Glacial holds the accolade of being the world’s first certified Carbon Neutral bottled water and uses 100% natural green energy to fuel its production delivering a premium bottled water whilst maintaining a “net zero” carbon footprint.

Edward Rayment, Drinks Brand Manager, said: “We’re committed to meeting the needs of our retailers, customers, and end users of our products, without comprising the quality of life for future generations. We are making our first steps to becoming

one of the UK’s most sustainable importers, distributers, and brand builders.”

For more information, please visit www.icelandicglacial.com

Five employees work for the brand, which is expecting substantial growth throughout 2023 from event hosting and additional sponsorships.

Part of drinks group Clyde Whisky Ltd, established by William in 2018, Blur 69 vodka is triple distilled in Scotland combining quality grain and water before a bespoke filtration system purifies it to the highest degree.

William said: “People are looking for variety and innovation in flavours which is exactly what we aim to deliver. Pineapple, blue raspberry and watermelon flavoured

vodkas are available now, with new expressions coming over the next few months.”

To buy online and for more information, please visit www.blur69.com

The London Essence Co. and Arbikie Distillery join forces

Premium mixer brand The London Essence Co. and Arbikie Distillery (home to the world’s first climate positive spirits) are launching a new competition following a seminar tour for the bartending community in the UK.

The ‘Essence of Nature’ tour aims to bring the discussion around reduction of waste and the use of pure flavour to the forefront of conversations within the drinks industry. The mission is to showcase the brands’ progressive thinking and commitment to better practices for waste reduction, whilst ensuring quality of flavour remains a top priority. The aim of the programme is to invite the UK

hospitality community to engage and discuss this complex but important topic.

Following the seminars, the competition will open to entries on 22nd March and invites participants* to create two exquisite drinks that showcase reducing waste and exceptional flavour. All entries will be judged by representatives from London Essence and Arbikie, and the top seven will be chosen and then invited on an allexpenses paid trip to the Arbikie Distillery

this June. Here they will go head-to-head in front of the judging panel to compete for the grand finale prize of a trip to Turks & Caicos.

Kirsten Jarin, Brand Ambassador for The

London Essence Co. says, ‘The ambition for reducing waste and using pure flavours is incredibly important to us.’

*T&Cs apply, for more information please visit www. londonessenceco.com/en/essence-of-nature-2023

Nelson Advantage glasswasher Nelson Glass-Dry

Perfect results!

PURPLE RAIN

A purple cocktail inspired by Prince, the singer who rocked the world with his iconic purple outfits and equally iconic music and performances.

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

INDUSTRY

Understanding the industry’s needs

T

The Drinks Trust industry survey has been created to capture the current state and mood of the drinks and hospitality industry, and understand the concerns and issues of its workforce. The results will help to evolve the services and support it provides, as well as businesses in the drinks and hospitality

A

That Gin Company, which has a bar in Swan Street, is thought to be the first in the country to offer the bottled bespoke flavours by post - a theme they have also adopted for their new gift range.

The team is now able to offer customers anywhere in the UK the ability to create and purchase their own unique flavour infusions in 50ml, 250ml and 500ml bottles – from afar!

Also unveiled as part of the rebrand are the Gin Gift Sets, which include three 250ml flavoured gins, and the Cocktail Sets, supplied with enough ingredients for five cocktails – plus a mini shaker.

That Gin Company owner Steve Bazell

oday, The Drinks Trust launched its annual industry survey, aimed at better understanding the wider drinks industry and hospitality community, and the needs of its workforce.trade. Covering important topics spanning work, life and wellbeing, it takes just five minutes to complete.

The Drinks Trust CEO, Ross Carter said, “The Drinks Trust is committed to further understanding the needs of the people within our industry, and as a result, provide the support and services that make a difference.”

The 2023 The Drinks Trust annual survey is backed by Kingsland Drinks Group, who actively work to build a better drinks

industry, and purpose-led drinks firm Ten Locks, who will be working to highlight The Drinks Trust across the hospitality sector this year.

To take part in the industry survey, please visit https://waw.getfeedback.com/ TDTS2023/

MONIN, the global beverage flavour experts, will be hosting a brand new Summer Drinks Trends Webinar on Thursday 30th March from 1-2pm.

Bringing their Summer Trend Report to life, the webinar will uncover a deep dive into upcoming drinks trends for the summer ahead to help baristas, bartenders, and wholesalers maximise their profit potential by creating insight-led drinks menus.

gin bar in Warwick, is celebrating national growth 18 months after opening by taking its unique pick ‘n’ mix flavour concept online for the first time.said: “Our passion lies in finding the perfect drink and everything we do is to help the customer find the right drink for them. We hope even more customers can now enjoy the drinks as much as we enjoy

MONIN has worked with a number of insights partners including CGA and Allegra, combined with their own national in-market reviews across various channels to uncover past summer drink trends, as well as important predictions for summer 2023.

The webinar will start at 1pm on Thursday 30th March and will be followed by a live Q&A. Those who can’t make the broadcast will be able to watch it back later on demand.

For more information, please visit https://bit.ly/summer-trends-webinar-uk-2023

making them and find the online purchasing experience a fun and exciting one.”

For more information, please visit www.thatgincompany.co.uk

Rooster Rojo Tequila

THE BARTENDERS’ CHOICE.

Most bartenders and mixologists need little introduction to Rooster Rojo Tequila, which is rapidly becoming the brand of choice for professionals across the world. What’s more, the brand has helped create a winner.

Amber Beverage Group (ABG), owner of the brand, recently appointed World Bartender of the Year, Andrew Watson, as a Brand Champion. Andy Watson (33), originally from Australia and working in Sweden, is winner of the prestigious IBA World Cocktail Championship.

Andrew Watson faced competition from top professionals in sixty-four countries and chose Rooster Rojo Tequila as the hero spirit in the cocktail that helped him reach the all-important finals in the World Cocktail Championship. His drink, the aptly named ‘Rooster’s Pride’, is now a fixture on the menu of his bar in Sweden.

Other winning bartenders have also endorsed the brand – from the fine liquid to the bottle itself, which flaring experts say is just the right weight and shape for their cocktail performances.

Andrew Watson said: “The liquid has character. It takes centre stage as the backbone to a drink, and I knew that the liquid was authentic. Rooster Rojo Reposado fitted the bill perfectly. I owe so much to this drink.”

The brand’s logo, the proud rooster, is a symbol of Mexico. Using only 100% Blue Weber Agave, Rooster Rojo Tequila is produced at the very base of the Volćan de Tequila, a UNESCO protected area in Mexico. Carefully crafted by the Fabrica

RECIPE FOR ROOSTER’S PRIDE:

• 35 ml Rooster Rojo Reposado Tequila

• 45 ml Clarified Coconut Tincture (homemade)

• 80 ml Cinzano Prosecco Serve in a flute.

The Coconut Tincture is made with coconut cream, coconut milk, citric acid, malic acid, lime peel, lemon juice, Palo santo (wood), sandalwood, smoked agave, and salt.

de Tequilas Finos specialists and blended with water that is filtered through Mexican silver, Rooster Rojo is the first tequila to use this technique, resulting in an authentic and high-quality spirit.

Like many people in the drinks industry, he believes tequila is on an upward trend because of the rising popularity of authentic brands of which Rooster Rojo is a shining example. Andrew Watson added: “A large part of why tequila is more popular these days, I believe, is the reformation of how tequila is consumed. Gone are the days of it being the shooting spirit; today tequila is being viewed as a premium liquid that deserves attention and understandingabout time too.”

Mantas Zlatkus, Global Brand Director of Rooster Rojo Tequila, commented: “We are thrilled to be working with Andrew Watson to bring Rooster Rojo to even wider

Rooster Rojo’s international recognition is rapidly gaining traction and the brand has achieved multiple international awards. In its fifth year, the Rooster Rojo range currently has five expressions including:

• Rooster Rojo Blanco (38% ABV)

• Rooster Rojo Reposado (38% ABV)

• Rooster Rojo Anejo (38% ABV)

• Rooster Rojo Smoked Pineapple (38% ABV)

• Rooster Rojo Ahumado (40% ABV)

attention. This is a growing range of fine, authentic, Mexican, hand-crafted tequilas. We launched a campaign called SIP DON’T SLAM and Andrew’s approach to selecting fine tequilas and treating these liquids with respect accords perfectly with our own ethos.

“The trade and consumer foundations are in place and the time is right for agave spirits as a category to grow strongly. Our primary focus for the Rooster Rojo brand is through the on-trade as it has become clear that hospitality professionals truly understand what this brand has to offer. Our focus is on getting this fine liquor to lips, by driving home the brand attributes. The range includes innovative expressions such as our unique Smoked Pineapple Tequila and Ahumado Tequila. It is an extremely versatile range for traditional margaritas or other contemporary cocktails.”

The brand will be unveiling an exciting new Mezcal expression later this month. Visitors to the ProWein exhibition will be amongst the first to see and to taste this fine new addition to the Rooster Rojo portfolio.

For Rooster Rojo Tequila UK trade sales contact: sales.uk@amberbev.com

It takes centre stage as the backbone to a drink.

It is an extremely versatile range.

Getting cider-ready for spring

WE TALK TO ROB SANDALL, ON TRADE DIRECTOR AT FAMILY CIDER MAKER THATCHERS, ON HOW TO GET YOUR BAR CIDER-READY FOR SPRING

Spring is upon us, and we’re turning to cider to quench our thirst. Of course, cider is definitely an all-year-round drink, but there’s no getting away from it, it’s an absolute winner when the sun is out.

Crisp, refreshing with a style for everyone, what’s not to like!

Here are our tips on getting the most out of your cider range and offering your customers ciders they’ll keep coming back for!

INNOVATE AND EXCITE

New cider styles offer a fantastic opportunity to bring excitement and theatre to the bar – and that’s what your customers are searching out as they look for extra special experiences.

Thatchers Fusion, with its innovative font, infuses our specially crafted Fusion Apple Cider with one of three exciting flavours, at the point of purchase. The flavour, aroma and character of our Blood Orange, Cloudy Lemon and Dark Berry ciders is like nothing else on the market.

In addition to the amazing taste experience, Thatchers Fusion means your fruit cider selection is front of mind on the bar (not hidden away in the fridge), and with that comes the opportunity for quality theatre!

We all love a cocktail, so why not add to your menu and introduce cider cocktails? It’s a great opportunity to cater for the 37% of customers who say they will pick a signature serve every or almost every time they order cocktails if available.

SHIFT TO LIGHTER FLAVOURS

We’re seeing a shift towards lighter, citrus and tropical flavours across all drinks categories and that includes cider. With the popularity of Thatchers Haze, by far the UK’s bestselling cloudy apple cider, and Thatchers Blood Orange and Cloudy Lemon, we’re expecting to see this trend continue as one of the biggest in 2023.

MAKE MINE A PREMIUM

“Less but better” continues to be the mantra for your customers as discretionary

spend reduces and visits to pubs and bars are increasingly seen as a treat. Your customers want to know they’re getting value for money, so your cider selection needs to deliver on taste, have strong consumer appeal and help boost your profits. Thatchers Gold does just that, the higher rate of sale it generates adds more cash in the till than any other draught apple cider.

www.thatcherscider.co.uk

Avant-garde designs

INCIPIO TRANSFORMS ROYAL EXCHANGE VAULTS INTO LONDON’S COOLEST NEW VENUE.

Founded in the 16th Century, destroyed by fire twice and subsequently rebuilt, The Grade One Listed Royal Exchange remains one of London’s most iconic landmarks.

Recently, the building has become home to several exclusive bars, restaurants and shops, though possibly the most impressive element of the building - the underground vaults - is now a hugely atmospheric and totally unique drinking and dining establishment, The Libertine, the latest

inspired creation from The Incipio Group.

The vaulted ceilings and brick arches, once used to store spices, silks and treasures from the East were the inspiration for this remarkable transformation. Studio Found, the interior design company involved, created a main bar, a stylish restaurant, a dining area with an open kitchen, a private dining room, and even an apothecary.

The focal point of the central vault is a spectacular, 14-metre bar. Unsurprisingly, to fit it out effectively required a high level of expertise and, having worked with Nelson on other prestigious sites previously, Incipio was confident that the company could meet the exacting standards required. The group commissioned Nelson to design, supply and install the main backbar equipment and fittings, as well as providing similar for a smaller, adjacent bar serving the restaurant.

In the main bar, the brief was to create four independent drink preparation stations, each kitted with a sink, ice well, glass storage, bottle bin and both speed and ingredients rails. However, the starting point for the project was the rear wall where two large arches were each to be fitted out with vast, copper, draft beer tanks meaning that the necessary pipework would have an impact on the bar design.

Also, the equipment in this area, which comprised multiple bottle coolers and both cube and nugget icemakers, had to be positioned symmetrically to emphasise the area’s dramatic focal appeal.

To streamline the process of dealing with glasses discreetly and efficiently, Nelson’s design incorporated a dedicated glasswashing zone immediately inside the bar’s open return. Here two Nelson Advantage AD50 glasswashers capable of washing over 4,000 glasses per hour, deal effectively with the high volume of glasses generated which, with a capacity of 400 people, can often amount to a significant number.

As Mellissa Binden, The Incipio Group’s Head of Projects and Property sums up, “Incipio has worked closely with Nelson Commercial Kitchens & Bars for more than five years and we could think of no one better than John and his team to take on this project. The team understands our method of operation and requirements and, as always, it was a pleasure to work with them, especially on such a unique project. All our requests were designed and created by the team at Nelson along with our Head of Food and Operations Team.”

Nelson: 0800 731 3045

https://commercialkitchens.co.uk/barsystems/

The leading innovative wine brand: Traces

IN AN EXCLUSIVE Q&A WITH TRACES MARKETING MANAGER, LAURA CUNNIFFE, WE LEARN ABOUT TRACES WINE BRAND: LOW CALORIES, MAXIMUM FLAVOUR.

TELL US A LITTLE BIT ABOUT TRACES.

“We are Europe’s leading better for you wine brand. All of our wines are sugar free, zero carb and lower in calories than other commercial wines without reducing the alcohol content or compromising on flavour and quality. Customers can save over 20% on calories by swapping their supermarket, bar and restaurant favourites for a bottle of Traces.

“Unlike any brand before it, we put the calories, sugar and alcohol content on the front label, as we believe educating the consumer on what it is they are drinking is becoming increasingly important in today’s world.”

THE NEW VINTAGE OF TRACES HAS JUST LANDED, CAN YOU TELL US A LITTLE BIT MORE ABOUT THIS?

“The latest Traces vintage is 11% in ABV and the range consists of a fresh, aromatic Sauvignon Blanc, a superior and classic pale French Rosé and a dry, Cinsault red wine.

“We’ve been inundated with questions about launching a red, so we’ve worked hard to deliver a stunning French red, with vibrant redcurrant and raspberry fruits that are delightfully light.

“The Provence style blush Rosé and crisp herbaceous Sauvignon Blanc are both so light that they can be enjoyed on their own or pair brilliantly with superfood salads and seafood.

“The feedback on the new vintage has been phenomenal and we cannot wait for everyone to try it.”

WHAT REPLACES THE SUGAR IN THE WINE?

“Nothing replaces the sugar. Innovating winemaking processes has been at the heart of the story behind Traces. Using pre-cosé grapes in cooler regions, with lower sugar levels to start with, is the key. Then, a full fermentation process to convert every gram of sugar into alcohol and flavour (body) leaves you with a superior, naturally made, clean wine with no need for additives.

“After two years of innovating we have made a market leading alternative the trade and customers have been crying out for.”

WHAT DOES 2023 HAVE IN STORE FOR TRACES?

“We want to help people in 2023 to continue to make better choices when it comes to alcohol, and continue to be the leading better choice for wine. One of our main aims is to grow our distribution further into bars and restaurants and become the leading better choice in the drinks sector. We want people to have a drink that they can trust, tastes unbelievable and has fewer calories.

“We’ll continue to campaign for nutritional labelling on alcohol, but in the meantime we will always be transparent with our products.”

SO, HOW MUCH WILL TRACES COST?

“We have worked endlessly to reduce the cost of production in what is a much more complex and time-consuming process. However, accessibility to ‘better choice’ options is part of our core values and therefore we aim to retail the wines for £9.99-£12.99 across UK retail. You should also be able to buy in a bar from £25-£30.”

For more information, please visit www.traceswine.com

Changes, challenges

MORGENROT HAS OVER 50 YEARS’ EXPERIENCE OF IMPORTING AND WHOLESALING, PUTTING THEM IN AN IDEAL POSITION TO REFLECT ON THE LATEST CHALLENGES AND RESPONSES TO THE UK DRINKS MARKET.

Morgenrot has a history of steady and sustained growth over the past decade, successfully negotiating the problems that have seen many similar businesses amalgamate or fail.

They remain on-trade focused, benefiting from a balanced portfolio where international beer brands (such as Krombacher, Alhambra, Founders and Quilmes) are listed alongside a worldwide range of quality wines.

During their expansion they have moved from traditional regional wholesaler, where a significant part of their list was sourced ex-UK from other merchants, to an importer focused on exclusive agencies. With their own bonded warehouse, this switch has become an important factor over the past few years in helping control costs.

Nevertheless, Morgenrot are not immune from the present problems affecting the drinks trade. Some of the smaller craft breweries they deal with are closing. The cost of their imported range of beers has risen, but importantly less than ‘global brands’ – so stockists will see the quality vs price ratio reduced in comparison to those on supermarket shelves.

As for their wine portfolio, price increases are unavoidable and mainly down to the rise in cost for materials such as glass. Grapes from small growers, which they maintain close relationships with, are not affected by commodity market trading –though more susceptible to vintage and, for

the fashionable varietals, demand. Despite all the challenges faced, Morgenrot remain positive and upbeat for the future. They continue to refocus and their current expansion in working with ecological and organic producers is important – joking that their whole range is ‘plant-based’! With their Tribaut agency they have one of the few Champagne producers converting to organic certification. Organic wines dispensed on tap is a new and

exciting recent addition. They also have a carefully selected range of ‘natural’ wines in the top price range in their portfolio. Mindful of sustainability issues and transport costs, and with the ability to source plenty of good value and quality bulk wines Morgenrot are increasingly moving towards the UK bottling of wines from outside Europe at a carbon negative facility. Achieving positive benefits such as these to both their costs and the environment will allow Morgenrot to continue delivering the great value, high-quality drinks and service that customers expect.

Contact enquiries@morgenrot.co.uk

Morgenrot, founded in 1970 and still family controlled, are Manchester’s oldest established importers of beers and wines and specialise in quality products and excellent service. They distribute direct through depots in Manchester, West Sussex and Bristol. Nationwide delivery is available.

It is essential we remain committed to working with the highest quality, sustainably focused and forward-thinking suppliers.

The Kinder Bueno

CO-FOUNDER OF THE CHOCOLATE COCKTAIL CLUB, HOLLY WISSON-BROOKS, HIGHLIGHTS

A MOZART EXPRESSION IN THE ULTIMATE CHOCOLATE COCKTAIL.

Mozart Chocolate Liqueur is the original chocolate liqueur that combines two favourites from the world of indulgence: chocolate and alcohol. Founded in 1979 and still produced in Salzburg today, decades of experience uncompromisingly ensure the highest quality through a unique

production process. For producing the brand’s superior product, the best materials are required. The production process starts with the finest selection of raw ingredients, such as cocoa and Bourbon vanilla, the base ingredients for producing chocolate, as well as a sugar beet distillate. Depending on

which Mozart Chocolate Liqueur flavour is created, Mozart refines the products with the finest Belgian chocolate, a special cream from the Netherlands, and / or caramel. The appearance of a Mozart Chocolate Liqueur bottle is unique due to its round bottle and luxurious wrapping, representing a delicious chocolate praline.

Award bodies continuously recognise the care and attention dedicated to the creation of Mozart Chocolate Liqueur; in 2022 alone, Mozart won bronze, silver and gold medals at The Bartenders Brands Awards 2022, gold and silver medals at the London Spirits Competition 2022 and gold, silver and bronze medals at the International Wine & Spirits Awards 2022. Mozart has a diverse portfolio inspired by the most popular chocolate flavours in the world including Cream, White, Dark, Coffee, Strawberry and Pumpkin Spice, perfect for creating the ideal ‘choctail’ for every occasion.

ABOUT HOLLY

Holly has worked in the industry for over 15 years, operating over multiple roles within

Hospitality, from event management to mixology.

Holly found her passion for mixology whilst working in Greece in her early twenties, she was trained to work with flavour pairings, taught to bend the rules and have fun with mixology. From Greece she relayed her learnings within London venues, and she has carried these qualities through when creating innovative cocktails for The Chocolate Cocktail Club.

Holly’s ideas and concepts for cocktails encompass; the flavours, the consistency of the blends and the overall appearance for that beautiful end result, The Chocolate Cocktail Club have created over 20 original blends, from creamy to clear and sweet to sharp by understanding flavour combinations. One of their main focuses is to have the wow factor with each beverage, our cocktails are complimented

with a sweet treat on each glass which their customers adore.

Throughout the menu, Holly has a select variety of named chocolate brands alongside named cocktails, however, all of the cocktails have a chocolate twist, some being extremely chocolatey and others with a little hint of chocolate.

ABOUT THE COCKTAIL

Explaining more about her creation, Holly says: “When creating The Kinder Bueno cocktail, our intentions were to come up with a very chocolatey cocktail to characterise the brand. Our immediate consideration was Mozart Dark Chocolate Liqueur, with its unique and distinctive flavour of rich cacao blends that mirrors the chocolate covering and dark chocolate stripes of the Kinder Bueno. Mozart Dark Chocolate also carries a hint of caramel

and vanilla, which builds on our second ingredient: Frangelico.”

Frangelico is an Italian Hazelnut liqueur, made through toasting and distilling the nuts with neutral alcohol before infusing the result with cacao beans, coffee and vanilla – the perfect complement for Mozart and the Kinder Bueno.

“The consistency and texture of our cocktails are a key focus, we aim to awaken the senses,” adds Holly. The third ingredient, which adds a smooth, rich taste, is Crème De Cacao, doubling up on chocolate within the cocktail and leaving a soft sweet taste.

To finish the cocktail, Holly topped it off with a dash of Chocolate Soya Milk, catering to a wider audience and appealing to all chocolate-loving fans.

www.mozartchocolateliqueur.com/en @thechocolatecocktailclub

Strongly Spirited

XĪN AND VOLTAIRE TARGET COCKTAIL LOVERS WITH NEW RANGE OF LUXURY SORBETS COCKTAILS FEATURING INNOVATIVE FLAVOURS AND MARKET LEADING ABV LEVELS.

Xīn and Voltaire’s collection of sorbet cocktails redefines the pleasure of cocktails, using cutting edge technology to turn beautifully assembled recipes into sumptuous alcoholic sorbets.

Several brands have entered the alcoholic ice cream and sorbet market in recent years, from big hitters such as Häagen-Dazs, Diageo and Marks & Spencer, to smaller brands such as LIC, yet no one offers consumers alcohol contents much higher than 5%.

However, Xīn and Voltaire are committed to doing things differently and disrupt the market. Having worked with leading tastemakers and multi-award-winning chef Pâtissiere Nina Metayer to create

exceptional flavour profiles, and following an in-depth development process, the team behind founder Grace Ubawuchi were able to freeze alcohol up to a market leading 14%, achieving their vision to elevate cocktails beyond their liquid state and offer consumers a totally new sensorial experience.

Far from being a seasonal product, Xīn and Voltaire’s sorbets are designed to be enjoyed as you would the very best cocktails - they sit happily in the bar of a high-end hotel or restaurant, served by themselves or as part of an innovative creation.

Xīn and Voltaire’s first collection features; dark rum, mango, and passion fruit (ALPHONSE); champagne, vodka, and white peach (FLORIAN); whiskey, amaretto, and pear (AURÉLIE); and last but not least mezcal, champagne, and raspberry (GISELLE).

Sophie Bratt from Nobu Hospitality says: “Rather than being frozen versions of existing classics, such as mojitos or cosmopolitans, each flavour in the range is truly unique; an immaculately assembled balance of high-quality fruits and specially blended premium spirits. The result is a collection of delicious and velvety flavours that take in the smoky notes of mezcal and the richness of whisky, to the delicate, floral scents of champagne, there’s a Xīn and

Voltaire sorbet for every palate.”

Gregorio Soriente from Zetter Townhouse, Marylebone says: “The team at The Zetter Townhouse, Marylebone are cocktail connoisseurs, driven by passion and elegance, we create experiences through both science and art to continually innovate new concepts. Xin and Voltaire’s new range of ground-breaking cocktail sorbets are perfect for helping us to achieve those aims”

Unafraid to break the rules, Xīn and Voltaire is among the first to operate in this incredibly exciting new space, delivering a tasty yet strongly-spirited frozen cocktail experience, perfect for forward-thinking cocktail lovers and creative bartenders alike.

So Bite or Sip? Served in a glass or enjoyed straight up? Ice cold or gently melting? As Founder Grace likes to say, ‘Your Pleasure, Your Rules’.

For more information, visit xinandvoltaire.com or contact craig@xinandvoltaire.com

Lady of the Grapes

16 MAIDEN LN, LONDON

Lady of the Grapes aims to deliver a delightful experience to each and every customer while supporting female winemakers through a polished wine selection.

More and more women are taking the lead in our industry, including being in charge of vineyards, so the venue take it upon themselves to shine a light and celebrate their success in a traditionally male-dominated field.

Taking an unconventional approach, the Lady of the Grapes’ wine list presents expressions from organic, biodynamic and minimal intervention viticulture, which allows their guests to taste only the grapes and terroir. Thanks to the informed and passionate team who are always happy

to make suggestions, customers have the possibility to choose from a range of 25 wines available by glass and carafe – of which some are served with Coravin – and around 200 by bottle.

Carole Bryon, Founder, Owner and Director of the venue, says: “I was always interested in organic, more naturally produced wines, but the idea to showcase female winemakers came later. When I

started working in the industry, I realised that there were not a lot of women there and the industry could be sometime misogynistic - not only for sommeliers, but also in vineyards where most of the jobs are held by men.

“Even if women are working hard and as much as men, they are often in the shadows and not really encouraged to take centre stage. When a couple is working together,

For the little it may change, I wanted to shine a light on women.

most of the time the woman is not even named on the bottle. So, for the little it may change, I wanted to shine a light on them.”

Complementing the rich grape offering, Lady of the Grapes are devoted to authentic and simple food made from seasonal, artisanal ingredients – all curated by the Executive Chef, Eliott Buchet, to delight guests’ tastebuds through flavoursome recipes with a French twist.

Giving customers that extra edge to their experience, the wide wine list perfect complements the food menu, delivering a triumph of flavours. Carole tells us more about her experience building the wine bar: “It was my first business so I was learning and discovering everything at the same time I was doing it. Of course, it is hard, but

really exciting and very rewarding. After 4 years (with 2 years of Covid!), I am more relaxed. We have an amazing team to rely on and great feedback from customers. I am really happy I took the risk to open this Lady of the Grapes.”

The venue’s niche choice to serve only organic, biodynamic and natural wine produced by women is part of what makes Lady of the Grapes stand out – Carole affirms that she doesn’t know any other business offering the same and, from this engagement to support the environment, women and quality products, the whole team stay passionate about their jobs.

“For sure, this supplement of soul is perceptible by our customers,” adds Carole.

Last but not least, she reveals some

exciting plans for the near future: “We will soon start importing wine from France - not to do wholesale, just to supply Lady of the Grapes and have more of a relationship with the winemakers we love.”

More long-term, Carole hopes to find the right location for a second Lady of the Grapes site – we can only wish her luck and we believe that, with her attitude and devotion to hospitality, anything is possible!

We have an amazing team to rely on.

Behind the bar

ACHIEVING A BALANCE BETWEEN AESTHETIC AND FUNCTIONALITY CAN SOMETIMES BE DAUNTING WHEN IT COMES TO DESIGNING YOUR BAR AREA, INCLUDING CHOOSING THE BEST EQUIPMENT FOR YOUR NEEDS. FIND OUT HOW WHAT YOU NEED TO KEEP IN MIND TO GET IT RIGHT!

il Pampero’s top 5

IL PAMPERO IS AN ITALIAN GEM IN THE HEART OF BELGRAVIA, AND THE PERFECT PLACE TO EAT, DRINK AND SOCIALISE. WHETHER WE’RE WELCOMING GUESTS FOR AFTER-WORK DRINKS, A BOTTOMLESS BRUNCH, OR A RELAXED NIGHTCAP, ORGANISING OUR BAR IS THE FIRST STEP TO ACHIEVING MAXIMUM EFFICIENCY AND THAT ALL-IMPORTANT ATMOSPHERE. BELOW ARE OUR TOP FIVE TIPS ON HOW YOU CAN DO EXACTLY THAT.

BAR SET-UP

As simple as it may sound, the biggest tip for keeping your bar ready to go is developing a simple and consistent procedure that works for the whole team. Here at il Pampero, we use BLING:

- Bar: The countertop should be clean and ready to use, with the necessary equipment.

- Liquids: Top up all spirits, bottles, and mixers, with labels facing outwards.

- Ice: Ensure you have a plentiful supply of ice and pre-crushed ice.

- Napkins: Napkins should be fully stocked and easily accessible to guests.

- Glassware: Glassware needs to be doublechecked for smudges or cracks.

COCKTAIL PREPARATIONS

If like us, your guests love a cocktail, then preparing for them is a must!

At il Pampero, we regularly research the most popular cocktails among guests, what’s trending online, and of course what fruits are in season before starting the preparations.

Currently, our most sought-after cocktails are from our Signature collection, the Bulldog Negroni, and the Royal Affair (both containing gin infusions), which means our team will pre-infuse the gin before any shift. The same goes for garnishes and juices. All produce is completely fresh and is sliced/juiced no more than one hour before opening to maintain quality and taste.

BUILD A GREAT ATMOSPHERE

Often overlooked, your bar’s atmosphere is vital when maintaining efficiency. As a brand, you must make sure your employees and guests are enjoying themselves.

- Team Morale, how are you encouraging your employees? Give a pre-shift pep talk, allow cross-training, and offer incentives for up-selling.

- Rapport, how are you treating your guests? Tailored, personalised service is our priority. From remembering a guest’s name and their preferred seat, to how they like their Martini served.

- Ambiance, how does your bar feel? il Pampero is romantic, chic, and quirky… So, we dim the lights, play music, light candles, and put on a little show when mixing cocktails.

CLEAN-AS-YOU-GO

No matter how busy, or high-pressured your service may be, adopting a strict ‘clean as you go’ policy is essential for keeping your bar dependably ready to serve.

After every round of cocktails, be sure to clean your stirrers and shakers, then set everything back up for the next series of orders. The same technique applies to wiping down your station. It is inevitable that spillages will occur, but don’t be tempted to ‘come back to it’. The quicker you clean, the less noticeable and the less disruptive it will be.

Besides, everyone loves a squeaky-clean bar!

REPEAT

Finally, consistency is key. As long as you repeat these steps each service, your bar should continue to run seamlessly and maintain an excellent atmosphere for your team and guests.

…And don’t forget to enjoy yourselves. A smile goes a long way!

Bring sexy back

WE LOOK INTO HOW YOU CAN ENSURE YOUR BAR AREA IS EFFICIENT YET APPEALING TO THE EYE, INCLUDING SELECTING EQUIPMENT THAT WILL ENHANCE YOUR SERVICE.

While the heart of a restaurant is the kitchen, the heart of a bar is… well, the bar.

Of course, there are venue concepts that offer both food and beverage options, where the kitchen and the bar work in harmony to ensure a flawless service.

Ultimately, the bar area plays an essential role within a venue, meaning that it is of vital importance that your back bar is fully equipped and ready to go at all times –including the team that operates it.

Panos Kanatsoulis, Bar Director at Viajante87, says: “Working in an industry where we are constantly client-facing, one

of the most important must-haves behind a bar is happy staff! Ensuring your staff are happy means that visitors can see the passion and love we have for what we do and what we represent.”

At Viajante87, Panos has put in place some techniques that not only help speed up service, but also keep the staff happy and efficient. Panos explains that many

of their serves start in the lab where the base ingredients are crafted, meaning that most of the cocktail bases are pre-batched. This enables the team to pick up the pace on shift, delivering faster service and dedicating more time to each customer.

Panos continues: “This technique means that the bar staff and I spend a lot of time in the lab fermenting ingredients, milk-

I’m always trying to remind our employees that we are artists.

washing spirits or dehydrating fruits and vegetables alongside many other processes that cannot be carried out behind the bar. It requires time and hard work, however, it speeds up service behind the bar, where we combine the spirits, bases and garnishes.”

It is impossible not to touch on sustainability when speaking about preparing what you’ll need in the back bar every day; this topic has been talked about plenty over the last couple of years, and it keeps its centre-stage position in today’s climate.

Viajante87 prides itself on a team who aim to utilise and reduce waste as much as possible, meaning that staff can help improve the execution of sustainable practices within the venue while also innovating their serves. Being creative is a huge part in being sustainable as a bartender, as being mindful about the environment doesn’t always resonate with practicality – that’s when a bartender’s

creative process and abilities come into play, as they’ll have to find the perfect combination of all these elements.

Panos says: “I believe fermentation is the future of the food and drink industry as it not only extends the shelf life of ingredients, but also introduces new flavours. Additionally, many bars throw away their dehydrated ingredients, but there are many ways to innovatively utilise them; for example, many of our cocktails have a salt rim that are made from ground dehydrated ingredients.”

Having the right equipment helps reach your venue’s sustainable aims, which our industry is not short of. At Viajante87, the bar team have an equipped lab that includes a Rotovap centrifuge, a Thermomix, a vacuum machine and a sous vide machine – all of which upgrade the way they develop ingredients to create new flavours for their drink offering.

“We follow the path of a modern kitchen

and something I’m always trying to remind our employees is that we are artists, the same way chefs are,” adds Panos.

Finally, Viajante87’s Bar Director explains that functionality must be at the forefront of the bar area design; however, this doesn’t mean that venue operators have to compromise on looking good!

Panos believes that the designer and bar team must work together to create a space that is aesthetically pleasing yet still practical. Designers will often prioritise the visual aspects of a bar foregoing its functionality, which creates a tricky space for the staff to navigate – this is why it is paramount that designers work alongside bar teams when creating the back bar area.

“Drinks will come out faster and the staff will be happier and more efficient which benefits the business and the customers!” concludes Panos.

William Knowles-Mofford, Owner of Looking Glass Cocktail Club, joins Panos in discussing the importance of a functional back bar. Like at Viajante87, the staff at Looking Glass are essential to the venue’s success – definitely a must-have behind the bar!

He then proceeds to say that, while a bar area definitely needs to be equipped, it is also true that bar staff are famous for being creative – even when it comes to using a make-shift tool to finish a product. However, there is something that can never leave a mixologist’s side; William explains:

“As a cocktail-forward bar owner, I can hardly see it existing without shakers. In my time spent in the industry, I did all sorts of things with them – from mixing drinks to shaking up omelettes and rolling dough. If that shaker is sharp enough, it could even

be used to chop fruit!”

This doesn’t mean that the team at Looking Glass Cocktail Club don’t keep up with the latest novelties in terms of equipment; they are currently using a Rotary Evaporator, which allows them not only to create cocktails that go beyond your average cocktail bar service, but also helps them with sustainability.

For example, after squeezing fresh citrus juice, the team can then infuse the ‘waste’ with a spirit of choice; normally, the difficulty they would encounter is the acidity that comes from infusing anything citric, while the Rotary Evaporator helps separate

bitter and other unwanted particles from the desired end product.

William is a great enthusiast when it comes to eco-friendly techniques; further to this innovative machinery, he explains how the staff at Looking Glass Cocktail Bar strive to be sustainable. He says: “Sustainability and zero waste are, in today’s rough and tough climate, paramount.

“A bar can start very simply. For example, lemons, limes and grapefruits that are no longer fresh enough for juice or to be sliced up can be dehydrated and used as garnishes. Fresh herbs that are no longer so fresh can be preserved in oil and made into

droplets - or also used as garnish.

“At Looking Glass, we have on our menu a clarified espresso martini. For this, we use a rotary evaporator to separate molecules. After this process, we do not only use the distilled spirit in the distillation flask, we also use the by-product that sits in the evaporation flask at the end to make other products that can also be used in the bar.”

William also approaches the question of how venues can combine functionality and aesthetic when designing a bar area; having all the latest equipment won’t be of help if your team can’t access it properly or easily navigate the bar area.

He says: “Having a bar which is both aesthetically pleasing and functional is bit of a dark art, chief among which is lighting. The way you light your bar can hide the bar’s hardcore functionality and look like a sleek service bar as opposed to what it truly is: both the heart and engine room of any venue.”

William then proceeds to make a couple of suggestions for bar designs: “Curved lip bar edges creating an almost infinity pool effect are both aesthetically pleasing and hide anything happening below deck.

“Alternatively, a one-step bar: this being the practice of having everything within reach for your bartender and never having to take more than one step to reach anything. This provides an opportunity for the bartender to be a moving piece of art attracting the customer’s attention, which will keep them entertained and detract from the messier side of the trade.”

With the potential of dozens of customers descending on a bar at any one time, bartenders need to be safe in the knowledge that they’re fully equipped to deal with any request. Orders can come in thick and fast, and in many variations, so the last thing any bartender needs is to negotiate the terms of a drink depending on availability. That’s why in so many bars you’ll see a full selection of spirits ready to view on the shelves, and draughts easily laid out for customers to see.

Anthony Bower, Senior Account Manager at Servaclean, points out a few must-haves behind the bar that are at the forefront of a functioning bar area: “In the modern climate, ensuring your bar is tailored to the needs of customers and bar staff is essential. Cocktail stations, hygienic storage shelves for glass and front-facing payment systems are vital to ensure high-quality service that is also efficient.”

He also joins in highlighting the importance of a well-designed back bar, reminding venue operators that they shouldn’t only think about looks, but focus on achieving practicality while giving guests something for the eyes.

Anthony continues: “Make sure that your bar layout is professionally planned to ensure that you can serve all your customers quickly even at your busiest times. Thinking about the number of staff you have, the trends of drinks and your usual clientele can assist in ensuring your bar layout meets all your operating needs.”

In order to help with the workload and speed up the service, Servaclean’s Senior Account Manager suggests setting up multiple workstations with the same layout, which will ensure that all your staff, no

matter where they are positioned behind the bar, will work to their utmost potential.

He adds: “Each station should have everything within reach and will stop the movement of people across others, all aiding efficient bar service and an eased workflow.”

Servaclean has always been at the forefront of product design. Their Cocktail Stations are designed with the bartender in mind, so you have everything in easy reach to make the perfect cocktail. Moreover, their Drinks Dispense Trays are a great added bonus to a cocktail station, helping to catch drips and are brilliant for displaying your fantastic creations.

Once you have the design of your bar

area down to a T, you can really assess the equipment you have available and make a checklist of what you should include in your venue.

Roz Scourfield, National Sales Manager at Hoshizaki UK, says: “Getting a customer’s drink of choice just right comes down to executing the right taste, temperature and appearance, hence why choosing the correct type of ice is of paramount importance. After all, the shape, texture and size of ice used can make or break a drink.”

An ice machine should definitely be part of your bar equipment to ensure that your drinks are fully enhanced and ready to deliver the perfect flavour experience for

A product dedicated to support the all-important need for speed of service.

your customers. At Hoshizaki, they supply only the very greatest when it comes to ice machines and dispensers, with quick service and efficient results.

Roz explains more about their products: “Free from all impurities, Hoshizaki ice makers provide identical ice forms for many drinks, from traditional cubed and flaked styles right through to nugget, crescent, ball ice and beyond. These different ice types particularly impress within premiumstyle bars aiming for elegance and wowfactor.

“Designed to create high-quality, majestic shapes such as a ball, heart and star ice, this machine has the power to transform a standard cocktail or drink into something

truly spectacular.”

Roz affirms that an easy and available ice dispenser can be the difference between a fluid bar experience and a long, nonmoving queue. As a bartender, there’s very little more frustrating than a long line of potentially frustrated customers demanding quicker service.

It is needless to say that to deliver the perfect cocktail, you need spotless glasses. Surely a customer would not overlook a lip stain over the grandeur of a creation of yours – even if absolutely breath-taking, there are some things you really can’t compromise on.

One of our trusted sources happens to be the Nelson team, who strive to meet the

needs of busy bars by providing some of the best machinery around. Their Advantage range of glasswashers is designed to suit the most challenging demands of busy bars and restaurants. Advantage promises an exceptional build quality, superb results and ongoing reliability.

The range includes three under-counter machines, a free-standing machine and a pass-through which is ideal for back of house siting – also offering a ‘Compact’ version for those back bars that are a bit short on space.

The Nelson team say: “With reliability at its heart, the design and build quality of Advantage glasswashers will cope with the most stringent demands of the

hospitality industry and it was developed with a major focus on energy efficiency and sustainability. The machines use less water, energy and detergent than many comparable models, without any compromise on quality or performance, Advantage glasswashers are designed for today’s forward-thinking operator.”

One last way we suggest to help you ensure your back bar is up to standards – and beyond – is to give fabricated, stainless steel ‘behind the bar’ units a try. More than just a functional item, they support hygiene, efficiency and aesthetics within the bar environment.

Shine Catering Systems supports operators to overcome those operational challenges with a bespoke fabrication service that really adds value.

Chris Hinton, Sales Director at Shine Catering Systems, tells us what the company has to offer to the hospitality trade: “Shine provides bespoke bar units made from 304 grade stainless steel, with integrated ice trays, drip wells, sinks, basket holders and storage as required to suit all individual designs. The one-piece construction ensures greater rigidity and durability than modular units, with seamless units built to each individual specification for enhanced hygiene and easier installation.”

Units are made in Shine’s state-of-the-art manufacturing facility in South Wales. Welding and finishing, assembly and quality checking by hand is all done in-house by tradesmen that Shine has predominantly trained through its own apprentice scheme. In total, the factory team offers more than 150 years of cumulative experience.

“All designed and built to individual needs, this is a product dedicated to support the all-important need for speed of service to make sure customers aren’t left waiting – and looks great too!” concludes Chris.

There are many factors that contribute to a highly efficient yet appealing ‘behind the bar’ area, which means there is a lot to consider when designing the back bar of your venue. First and foremost, ensuring clear and effective communication with the designing team will certainly help you unlock the maximum level of functionality without having to compromise on the vibe you want your guests to enjoy when visiting your bar.

Our interviewees have provided invaluable information on the next step, which is selecting the right equipment for your bar area, but if you have any other questions, please don’t hesitate to get in touch – we are here to serve you!

Down to the core

WITH A BACK BAR BEING THE HEART OF WET-LET VENUES, WE SHOWCASE SOME OF THE BEST SET-UPS AROUND THE WORLD.

@hokuspokuskingscross

@rockwellsw1

Queen St

LEON WILKES BACK, HEAD OF MIXOLOGY AT VIRGIN HOTELS EDINBURGH, PRESENTS AN ORIGINAL COCKTAIL INSPIRED BY HIS TIME AT PANDA & SONS.

QUEEN ST

INGREDIENTS:

50ml Bacardi Carta Blanca

20ml Martini Ambrato

20ml Freshly Squeezed Lemon Juice

20ml Simple Syrup (1-1)

3 Dashes Celery Bitters

METHOD:

Pour all ingredients into a cocktail shaker, add ice, shake well, and finely strain into a cocktail glass or coupette. Spray your Islay Whisky over the drink with an atomiser and enjoy!

Virgin Hotels Edinburgh can be described as what happens when a global brand known for breaking the norm and shaking things up meets an iconic city dripping in history: unmatched, never-seen-before Scottish luxury.

The hotel is a unique reimagining of Old Town Edinburgh marrying its Victorian architecture with a distinctive, contemporary interior. VHE is full of fashion and flair; the staff aim to represent this around the hotel, especially within their food and beverage outlets – Commons Club and Eve.

Leon explains: “Commons Club is our salute to Scotland. We feature the finest local produce and drink on our menus to ensure a truly authentic Scottish experience. The drinks menu at Commons Club is all about contemporary Scottish luxury, supporting local heroes and ensuring our guest experience is truly something unique.”

At Virgin, guests can watch the magic

unfold up close from The Chef’s Table, or pull up a seat at The Bartender’s Table and learn about the art of mixology with Leon. Eve, a bar and restaurant concept, gives the team the opportunity to push the Virgin brand to its fullest. Eve is the hotel’s ‘life of the party’, an Insta-worthy space met with nostalgic cocktails, seasonal serves, and weekly live entertainment.

Leon says: “I don’t believe there is a hotel like ours in Scotland and it’s very exciting to be a part of the team here at Virgin Hotels Edinburgh.’

ABOUT LEON

Leon Wilkes Back has been in the hospitality industry for 14 years, developing his skills in cocktail bars for a decade. An awardwinning bartender from Aberdeen who is all about the Scottish scene, he has worked in some of the country’s best venues - Panda & Sons and the Artesian Bar at the Langham Hotel, to name a few, and previously at Swift Bars London.

The UK Champion for Bacardi Legacy

in 2018, representing the UK in the global finals, Leon is extremely passionate about the world of delicious cocktails and the industry of hospitality, always putting customers first.

He says: “Drinks are a bartender’s way to express themselves creatively. My role at Virgin Hotels is to be the creative driver behind the venue’s beverage programs and deliver new exciting concepts for our guests to enjoy.”

ABOUT THE COCKTAIL

The Queen St is the cocktail Leon created for the Bacardi Legacy Global Cocktail competition in 2018. The drink allowed him to make his way to the 10th Anniversary Global finals held in Mexico City, representing the UK against 36 other countries in the finals. Bacardi Legacy is the

largest single-branded cocktail competition in the world and is highly regarded as one of the top two competitions you can enter and compete in at a global level.

Leon tells us: “I took the drink around the world to 13 different cities and 11 countries with guest shifts and seminars, whilst also filming a video series called ‘My Street, My Story’ to capture the essence of the neighbourhoods I visited and the many

talents I met on my travels.”

The drink is inspired by the hospitality industry and community in Edinburgh and Scotland, named after Leon’s experience at Panda & Sons on Queen Street.

Leon continues: “The creative process for this was a long one, constantly tweaking and adjusting the balance and trying to find a combination of flavours that were unique yet representative of Scottish heritage.

“After countless attempts, I landed on the combination of Bacardi Carta Blanca, Martini Ambrato, lemon juice, simple syrup and celery bitters to add that savoury edge: shaken and garnished with three sprays of heavily-peated Islay whisky to simulate, in my opinion, the most distinctive smell of home.”

@leonwilkesback

@virginhotelsedi

Drinks are a bartender’s way to express themselves creatively.

Dress to impress

With three bank holidays in May and the King’s coronation, there are plenty of opportunities to boost trade – but is your outdoors ready?!

If you’re planning events, here’s some elements to consider for your outdoor trade.

FIRST IMPRESSIONS

Dress up the outside of your venue. The theme of Sunday 7th May is ‘Lighting up the nation’. Can you illuminate your building with lights and projections?

THE RIGHT FURNITURE FOR YOUR CUSTOMERS

Who do you want to attract over the triple May bank holiday?

Different furniture suits different age groups and how they want to sit in your outdoors.

Sunday 7th May is billed as the Coronation Big Lunch, for example, so you should make sure to offer long communal tables for larger groups.

MAXIMISE THE LAYOUT AND CAPACITY

Can you host more people than you normally would to get the best trade out of the triple bank holiday? Larger tables, bar-height tables, and two-seater picnic tables are easy ways to squeeze more covers into your outdoors without taking up space.

PREPARE FOR A RAINY DAY

We can’t predict the weather in May, but if your outdoor area has weatherproof shelters, then you don’t have to reduce your capacity and trade. So many venues are choosing outdoor shelters as a practical feature for their spaces.

Order outdoor furniture and shelters by end of March for guaranteed delivery in April.

Woodberry – Commercial Outdoor Furniture and Shelter Specialists: 01926 889922, mail@woodberry.co.uk www.woodberry.co.uk

FOR THE TRIPLE MAY BANK HOLIDAY AND THE KING’S CORONATION.

We have worked with some of the most prestigious brands in the UK

Introducing CASH360

UNLOCKING THE KEY TO BETTER CASH MANAGEMENT WITH G4S.

Across the UK, we know, cash is still used for around 20% of all transactions, driven by demographics, including a person’s age, confidence with technology and their income. Secure cash management remains essential for the modern bar owner.

Cash flow is key to business success. Bar owners of all sizes need to continually bank all cash takings - usually via either a regular, weekly cash-in-transit collection service or more frequent smaller deposits being made to a nearby bank branch.

G4S is focused on innovation to deliver customers the most efficient cash management process. Where cash collection is required, we use technology to monitor customers’ cash holding data so they have the right collection frequency for the volume of cash being collected.

Cash management goes far beyond collection. The security of cash held on-site

between collections is a key consideration, along with the need for good cash flow and the cost and reliability of the collection service itself.

With this in mind, G4S has created CASH360 for end-to-end cash management.

CASH360 delivers a more efficient end-toend cash process, removing labour incurred in counting cash, reducing the time and risk associated with walking cash to the bank, delivering the optimum cash flow, automating the cash collection frequency and providing online data for all deposits and collections to enable ease of cash reconciliation.

CASH360 uses a software platform to monitor cash accepted and secured within a Smartsafe installed at the premises, taking liability for the cash once it is secured and assuring that it is collected before the safe limit is reached.

G4S takes care of the security by first ensuring the safe is installed to a set of

predetermined security protocols; we then indemnify the cash content in the event of an attack. Once in use, data is passed to the respective bank to credit the customer’s bank account, providing a material cash flow benefit and removing the legacy relationship between cash acceptance and it needing to be taken to the bank to credit the bank account.

With CASH360, the cash is credited from live cash holding data, with the cash collection automated by the same software platform monitoring the amount of cash secured on-site. The cash flow benefit is optimised with the cash collection frequency and security of cash holding. Cash flow empowers the bar owner to make buying decisions, lower lending and pay suppliers quickly.

For more information, please visit www.g4s.com/en-gb/what-we-do/cashsolutions

OUR SERVICES

INCLUDE:

MERCHANT SERVICES

Cash Solutions

FOR THE MODERN BAR OWNER

CASH, CARD AND ONLINE PAYMENT SOLUTIONS

MOBILE PAYMENT

CASH FLOW SOLUTIONS & SECURE SAFES

CASH COLLECTION

CASH PROCESSING

CASH DELIVERY

SECURE TRANSPORTATION

Wholesale

BUILDING TRUSTWORTHY RELATIONSHIPS IS AT THE CORE OF OUR INDUSTRY. OUR EXPERTS TELL US MORE ABOUT WHAT THIS MEANS AS A WHOLESALER AND HOW TO CREATE SUCCESSFUL PARTNERSHIPS.

Hot from the press

HAVING A WHOLESALE BUSINESS IS SOMETHING THAT REQUIRES HIGH ORGANISATION AND CONTROL OVER YOUR SUPPLIES. IN THIS ESSENTIAL 5 PIECE, WE OUTLINE OUR TOP TIPS FOR WHOLESALERS TO ENSURE THEY CAN MAXIMISE SALES AT ALL TIMES.

INVENTORY SOFTWARE

If you still don’t have one of these, than we don’t know how you’re doing what you do! Living in the 21st century means that we have access to all sorts of technology, including software to help you with inventory tasks. Nowadays, there is a much higher demand than, say, even just 10 years ago. Making sure your inventory software is fully up and running can help you not only save time when going over stock, but also protect yourself from any uncomfortable situation with a client if an issue with their order arises.

KNOW YOUR MARKET

Are you catering to restaurants, bars, cafes or other types of venue? Regardless of your preferred audience, you must make sure you know what you are offering and who you are marketing it to. Needless to say, different businesses have their own needs, which you should be able to satisfy at all times. Whether you lend yourselves to several types of outlets or you are a little more niche and only supply to a certain category, all you need is to ensure you know everything there is to know about your audience to achieve customer satisfaction.

KEEP WHAT YOU NEED

Over-stocking and waste are on everybody’s radar in the current climate, meaning that attention to this within your business is paramount. Inventory software from top tip #1 will come in handy with this, allowing you to precisely assess quantities and reorder on demand. In turn, this will reduce over-stocking – as well as under-stocking – and minimise waste, putting you on the radar as a forward-thinking, mindful wholesaler.

EXCEPTIONAL CUSTOMER SERVICE

No matter the business, customer service is at the forefront of all operations. Making sure your clients experience a smooth transaction with you is not only essential to guarantee positive reviews, which will attract more customers, but it also helps retaining your existing ones. Whether you have a face-to-face approach or are more used to your clients shopping online, providing a simple step-by-step guide to their purchase can make the difference between a one-time-only and a returning customer.

DETAILED LINE SHEETS

Accurately outlining your offering can go a long way and, even if it seems superfluous to say, it isn’t always something that is at the top of a wholesaler’s priorities. A detailed line sheet will certainly attract a lot more customers, especially those who are newer to our industry as they will seek those specific product characteristics to make sure they are making a good purchase. Overlooking this might mean that you miss out on opportunities that could instead be very profitable if an accurate line sheet is provided on your platform.

“I have been buying wines from Pierre-Loup DeCam (Bacchus Wines PLDC) for over twenty-two years. When I owned the Michelinstarred JSW Restaurant in Hampshire, and since retiring, I stocked my wine cellar with the joyful wines of Chateau de Parenchère. They are my go-to wines, and I always receive excellent wine and service.”

Chef & Restaurateur, Jake S. Watkins

Smooth sailing

FROM RECOMMENDATIONS ON THE LATEST PRODUCTS TO ENSURING A SMOOTH PROCESS WHEN IT COMES TO PURCHASES, WE TALK TO OUR WHOLESALE EXPERTS ABOUT WHY IT’S PIVOTAL TO BUILD A TRUSTWORTHY RELATIONSHIP WITH CLIENTS.

The UK hospitality industry is mostly supplied by wholesalers – whether it’s from bigger businesses such as Matthew Clark or a specialised wholesaler that lends itself to more selective bars.

For hospitality operators, choosing a wholesaler as their supplier allows them to find their options all in one place, which translates in saving time and money per order – not to mention avoiding unnecessary carbon emissions in the spirit of sustainability.

Now, it is normal for on trade venues to pick one or two specific wholesalers to deal with over time, as this helps establishing effective communication channels and gives them the opportunity to work in line with shared values and brand ethos. Wholesalers also have the benefit of providing an extra pair of eyes when assessing a bar or restaurant’s audience, usually identifying new trends and key market areas.

We have gathered a few experts to share insights about the world of wholesale, including a fresh perspective on consumer preferences expected in 2023 and ways in which wholesalers can market themselves to venue operators who are looking for

their next partner.

Liam Belton, Master of Malt Trade Lead, opens the discussion: “Over the past year, we have really looked at who we are as a business and how we want to support the industry to grow. We are evolving who we work with, as we want to champion more sustainable suppliers to promote responsible farming and sustainable methods and production.

“We are also investing into media relationships that help drive important industry conversations, such as an upcoming panel on inclusivity in hospitality.”

Master of Malt Trade are a great example of a wholesaler who is passionate about what they do and the industry they work in. Like we mentioned earlier, sustainable practices are at the core of nearly every operation, and Liam gives us proof that it is a shared

sentiment on all parts.

He continues, giving us a quick run-down of what he thinks we’ll see this year in the on trade: “Trend-wise, we have seen a real uptake and surge in popularity of flavoured rums, with trade sales growing 36% in Q4 22 vs the previous year.

“In the current economic climate, we will see a huge innovation and creativity push in the on trade, as bars need to create new and interesting serves to maintain margins and deliver the higher priced options.”

Both these points are highlighted by Master of Malt Trade’s Smoked Chilli Project 173 Rum, which did as well as the more mainstream flavours – such as coffee and banana – between August and December 2022.

“The on trade took just below 40% of this

total volume, demonstrating that there is a real appetite for these types of alternative flavours,” explains Liam.

This and other data have determined the next step for the company in terms of marketing and directly working with venues. Master of Malt Trade are famous for working very much ‘on the ground’ with their partners, and they strive to meet clients’ needs and expectations in a way that ‘creates a working legacy to be taken forward with others’.

“We have really unique offerings for our venues and believe that the best consistent marketing you can do is having an unrivalled quality of service and support. Things like delivery within 24 hours, what we believe to be the most extensive product range in the UK, to rotating trade packs and bespoke dram packs to support customers in driving footfall through their doors all year round, all make up our point of difference,” concludes Liam, outlining what makes Master of Malt a trustworthy spirit supplier. We have also mentioned wholesalers who specialise in a certain category and can provide invaluable expertise when operators are looking to freshen up their shelves.

We have the pleasure to work with a few of these, like Bacchus Wines PLDC, a UK-based independent wine wholesaler. Offering a range of top-quality grapes,

We will see a huge innovation and creativity push in the on trade.

Bacchus Wines PLDC are a smaller firm, meaning they are more flexible and can quickly respond to customer requests –something that clients are automatically drawn to as they feel supported at any time of the day.

Co-Founder Trond Rornes tells us more: “We sell top-quality, award-winning wines at prices that hospitality businesses can appreciate. We have excellent relationships with family-run winemakers, including Château de Parenchère, and we just

announced our UK-exclusive deal with Paul Lebrun Champagne. In addition, we handle the import of wine into the UK, solving any freight and trade agreement issues.”

For Bacchus Wines PLDC, it is essential that only wines they genuinely love are selected from winemakers who have a passion for viniculture, sustainability, and quality. What’s more, they want to work

with venues that believe that provenance and the art of winemaking are as important as the cost. The Bacchus Wines PLDC team aim to work long-term with their customers, which they achieve through a relationship built on trust.

When it comes to spreading awareness about their wine offering, Trond explains that the best way to this, in their opinion,

Understanding the current circumstances for all parties is key.

is to do marketing via wine tasting events. He says: “We travel all over the UK to host wine tastings for decision makers and find that, even though we have a lot of knowledge (and great prices), once tasted, the wines virtually sell themselves.”

Lastly, Trond shares Bacchus Wines PLDC’s predictions for consumer preferences in 2023, highlighting focuses around sustainable products, wines without added sulphites, and Champagne – particularly less-mainstreams expressions that go head to head with the biggest brands in taste tests.

He concludes: “Our new Paul Lebrun Champagne ticks those boxes. A family-run Maison produces the Champagne with multi-generational winemaking expertise using 100% Chardonnay grapes. It is made in the Côte des Blancs in Cramant, one of the few villages classified as Grand Cru in Champagne.”

Pentland Wholesale – supplier of commercial refrigeration and food service – have a slightly different way to promote themselves to venue operators. Thanks to the tight connections with their distributors nationwide, the team at Pentland Wholesale are able to position their product specifically within their desired market and let it do most of the talking.

Marketing Manager Craig Green explains: “We make it our mission to only supply the best products so buyers know they can expect great quality when purchasing from Pentland. Aside from this, frequent editorials, event showcases and more all contribute to the success of the Blizzard brand.”

With 30 years’ experience in the field,

the team have a unique perspective and insight on the market that allows their buyers to make informed decisions on what stock to hold. Thanks to growing, strong supply chains and their ability to hold large volumes of stock at any time, Pentland Wholesale are able to cater for any customer product needs instantaneously, often making them the first port of call for many businesses.

Tying back into the importance of building a trustworthy relationship between buyer and supplier, Craig tells us what they try to do to help their clients and make sure they are the best fit for them.

He says: “Understanding the current circumstances for all parties is key when attempting to build any retail relationship; recent issues such as international uncertainty, COVID-19 and BREXIT have

caused costs to rise but have also seen demand waver. Every party understanding why costs should or shouldn’t rise is crucial and one that we have seen Blizzard perfectly navigate over the last few years.”

Working as a wholesaler comes down to valuable connections and actively collaborating with your customers to achieve the best outcome for each business. Ensuring what you believe in aligns with a client’s ethos is of the utmost importance to establish a successful partnership. Once the relationship is cemented, there will be only a few kinks to work out and, before you know it, it will be smooth sailing!

We hope we have been exhaustive enough on the topic but if you have any questions, please don’t hesitate to get in touch.

A whole new world

BAR BLUNDERS TO AVOID IN 2023 – BY

PENTLAND WHOLESALE’S MARKETING ASSISTANT, CLODAGH SMITH.

We’ve all gone to a restaurant or a bar and waited ages for a drink. More often than not, it’s less to do with the competence of the staff and more to do with the functionality of their bar area and equipment.

Gone are the days of everyone drinking the same two beers and the same two wines; it’s all about choice and exploring new flavours – a whole new world, right?!

You want to make sure your bar can accommodate this, so choosing the right

bar fridge is an essential factor to success. Think about it: especially if you’re working with a smaller space, you don’t want to have one fridge dedicated solely to bottled drinks and one dedicated solely to wines - combine the two and save yourself time and space! Interchangeable, adjustable fridge shelves are your perfect solution, whether it’s being able to adjust the height to fill the space as efficiently as you can or using two different kinds of shelves – wired and scalloped – to suit any measurement.

Think about your bar: what shape is it? Let me guess, it’s long and thin? 99% of bars are designed this way as it’s what works best; however, this means that hinged fridge doors are not your friend, often leading to slower service speed as staff are dodging the fridge doors whilst trying to get around the bar. Fix this problem with sliding door fridges, so staff will be able to keep up their usual fast pace whilst customers keep a smile on their face.

Stressed about rising costs? Well, imagine how stressed you’ll be when one of your bar fridges starts losing temperature mid-

service for seemingly no reason! You want to make sure you’re investing in quality equipment that not only has a low chance of breaking, but if it does you can often find the fix yourself. Top tip: when a bar fridge starts losing temperature, it’s likely to be due to the door gaskets being old and not sealing properly. Make sure your fridges come with easily replaceable door gaskets, so you don’t have to call an engineer every time you need a new one.

We all know customer recommendations are the best form of marketing, and one of the best ways to get these is making your bar visually appealing! The look of your bar sells the products to your customers just as much as you do, so set the bar –pun intended! – high and go for quality equipment. If none of your bar matches or if it looks unappealing, it may put your customer off. Equipment with sleek, seamless finishes will solve this issue no problem.

For more information and to explore our options, please visit

www.pentlandwholesale.co.uk

Ergo Dubai

DUBAI, UNITED ARAB EMIRATES

Located in the heart of the city’s vibrant Downtown area, Ergo Dubai is a high-end cocktail bar and restaurant at the forefront of the modern-chic Dubai EDITION Hotel, curated by Jimmy Barrat.

Founder and Bartending Pioneer of Ergo Cocktail Bar & Restaurant, Jimmy created a leading bar space focused on ambience, energy and feeling, which makes the venue easily stand out from the competition.

Characterised by a unique edge, Ergo

Dubai is a modern bar with a minimalistic design that transpires a cool, urban-chic vibe, thanks to the help of up-and-coming architecture and interior design team, Standpartners.

Here, guests can enjoy a bartender-led experience where they will come through the dining area to get to the bar, thus flipping the traditional hierarchy in the hospitality industry which traditionally puts dining above drinking.

Inspired by Jimmy’s upbringing on the

French Riviera, the menu revolves around Mediterranean cuisine; signature dishes include Carpaccio of Gambero Rosso di Mazara, Mango and Citrus Crab Scones

A personal concept, yet accessible in so many ways.

and many more. Alongside delicious food, customers have an ample choice of innovative cocktails while still finding nostalgic, reworked tipples.

A music program put together by Jimmy’s father, Gérald – aka meSSieurG, a renowned DJ since the ‘80s who has worked with the best French nightclubs, accompanies the guest-orientated, interactive experience.

Jimmy tells us more about Ergo, including his adventure working on the project and upcoming goals.

WHAT WAS THE INSPIRATION BEHIND THE VENUE?

“Taken from the Latin word for “therefore”, Ergo draws a philosophical thread that gives it its unique edge. This cocktail bar and restaurant is over 20 years in the works. The space presented me with the independence and freedom to bring to life my own vision of what a bar means to me.”

TELL US ABOUT YOUR EXPERIENCE BUILDING THE BUSINESS.

“It was a welcome experience to be involved from A to Z from the fit-out to the design, culinary direction and marketing.

With Ergo being a bartender-led project, a decent budget was forecasted for the bar, so I could build it exactly the way I wanted it.”

WHAT MAKES YOUR VENUE STAND OUT?

“Its authenticity; a personal concept, yet accessible in so many ways. Ergo doesn’t showcase your typical design, everyone involved was an “underdog”, hence why it was an adventure for all involved. Ergo is not pretentious, guests are welcome to come as they are and truly be themselves, every day of the week. The vibe is relaxed, in line with the perks of affordable luxury.”

WHAT ARE YOUR GOALS, SHORT AND LONG-TERM?

“For me, a venue like ours has always been like a human body, it needs to breathe

to live. Our short-term goal is to find our cruising speed according to the momentum we have just started to build.

“For the future, in a very humble way, we want to avoid following trends and consistently improve the way cocktail craftsmanship in Dubai is perceived worldwide. The goal for us is to set Ergo as the benchmark in the homegrown scene of Dubai as the first bartender-led restaurant.”

WHAT COULD UK HOSPITALITY OPERATORS LEARN FROM YOU?

“The way we operate within the hospitality industry in the UAE differs completely from the UK. It’s a different market altogether. We are blessed in the UAE to have leaders who have tackled global challenges with panache since 2018 so we are grateful for this chance.”

@ergo.dubai

Guests are welcome to come as they are and truly be themselves.