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Back in the 90s, I remember having my first cappuccino – or “frothy coffee”, as the café in Portsmouth was calling it. Until then, I had known only instant and was immediately hooked by the more intense and interesting taste of espresso. Now, everyone has heard of cappuccinos and baristas, with coffee shops on every high street. As the likes of Costa and Caffè Nero continue to grow alongside an exciting variety of independents, bar and pub operators can no longer ignore Britons’ love of drinking coffee and tea out of the home, even in recession. Many bars are now opening for breakfast, if only to serve up croissants and filter coffee, and creating a more café-style environment during the daytime. In this issue, we look at the variety of hot drinks now available as part of a preview of this month’s Caffè Culture show. We also present ideas for spring and summer cocktails and guidance on mobile bars. So, whether you’re making an espresso or an espresso martini, it’s time to look out.
Mark Ludmon Editor
Cover picture: Sloane’s Gin, available from Toorank UK on 01865 343395 and all good local wholesalers nationwide.
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18 Regulars 7 News 66 Barhopper Profiles 10 Marine Hotel, Whitstable 12 Goat, London 14 Baroosh, Marlow 16 No 11 Pimlico Road, London 18 Radio and Marconi, London
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Drink 21 News 26 LIWF and Distil preview 29 Summer drinks 34 Mixology 38 Wine 42 Vermouth Features 45 Café culture 48 Caffe Culture preview 51 Furnishings 55 Mobile bars © 2013 CIM Online Limited, The Goods Shed, Jubilee Way, Whitstable Road, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to CIM Online Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.
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Quality accreditation scheme for Guinness
Diageo GB is carrying out a new “Quality Accreditation” programme for Guinness, offering training and support for bars and pubs, alongside roll-out of its new font. Representatives will visit outlets to install the new “font which was unveiled late last year with an eye-catching design inspired by the St James’s Gate Brewery in Dublin, the home of Guinness. At the same time, “Diageo quality executives” will spend time in each outlet providing training in how to pour a perfect pint of Guinness and running full quality checks on the pour and taste. Outlets will then be presented with a certified accreditation plaque for displaying in the bar. They will also receive point-of-sale items such as beer mats and bar runners that will communicate the quality message. The executives will have visited about 3,000
managed, leased and tenanted outlets by the end of June after the launch of the programme last month. Sales executives will visit another 3,000 independent pubs and bars to provide point-of-sale materials. The next stage of the programme will continue “on an even bigger scale” from June onwards.
New CEO for ALMR
Living Ventures has moved further out of its Manchester heartland to open two new outlets in the Trinity Leeds development. The Alchemist bar and restaurant (pictured) builds on the success of the first two in Spinningfields and New York Street in Manchester, while restaurant The Botanist follows the first in Alderley Edge, Cheshire.
Manchester bar becomes speakeasy The new Speakeasy Bar, featuring cocktails and luxurious vintage glamour, has been launched in the basement of Lounge 10 in Manchester’s Northern Quarter. After last year’s refurbishment of the venue in Tib Lane, Lounge 10 has converted the downstairs area into a bar that can only be entered with a password that is sent to guests before they visit. Diners and members will have priority entry although walk-ins may be admitted. It stocks spirits from Toorank UK, such as rum cocktails using Rebellion Rum and the “Best Gin & Tonic in the World” in collaboration with Sloane’s Gin. There will also be regular live music and entertainment.
The Association of Licensed Multiple Retailers (ALMR), which represents Britain’s pubs, bars and clubs, has announced that David McHattie (pictured) is to take over as chief executive. From May 8, he will replace Nick Bish who established the ALMR 22 years ago. Nick will continue to work with the ALMR in a senior part-time capacity on its board. David was operations director of both The Restaurant Group and Fuller’s and operations manager at Mitchells & Butlers. He now owns the Devonshire Arms pub and hotel in Baslow, Derbyshire. He most recently developed the Hospitality Benchmark brand, which measures hospitality businesses for service, which is endorsed by the National Skills Academy for Hospitality. He was previously chief executive of the National Skills Academy for Hospitality and chief operating officer of People 1st.
Soft drinks are back in growth in Britain’s pubs, bars and clubs, increasing by 1.5 per cent in value last year, according to the latest Britvic Soft Drinks Review. The report, based on independent Nielsen and CGA market data, revealed sales in the on-trade rose to £2.7billion in terms of value last year after a value decline in 2011. For a full report, visit www. barmagazine.co.uk.
A new sports bar, The Sevens (pictured), has been launched at the London Heathrow Marriott Hotel, building on the hotel’s partnership with Rugby Football Union and sponsorship of the Marriott London Sevens rugby tournament. It serves cocktails as well as wine, beer and food. Spanish bar and restaurant group Camino is to open the UK’s first dedicated cava bar at its new restaurant Camino San Pablo in Blackfriars Lane in the City of London in May. The Copa de Cava downstairs from the tapas restaurant will offer around 25 different cavas alongside a seafood and charcuterie menu. More at www.barmagazine.co.uk. Mothership Group, the team behind The Book Club and Queen of Hoxton in Shoreditch, east London, it to launch a new bar called Stories. It opens on Broadway Market in the London Fields area of Hackney on May 9, teaming cocktails and all-day brunching with a programme of special events and contemporary art. Five-strong London bar group Drake & Morgan has been bought in a £30million management buyout backed by private equity firm Bowmark Capital. Led by managing director Jillian MacLean, it provides an exit for founder investor Imbiba Partnership. It prepares the group for opening up to 70 bars across the UK. www.barmagazine.co.uk |7
news The historic House of St Barnabas in Soho, London is to be launched as a members’ club through a partnership with bar and restaurant operator Benugo. Set to open in the autumn after a multimillionpound refurbishment, The Club at the House of St Barnabas will provide an intimate dining room with a supper club feel, a selection of bars and lounge spaces and a secluded courtyard. It was previously a temporary members’ club run by Quintessentially. The Hoxton Bar and Kitchen in east London has been sold by Barworks to Mama Group which operates music venues around the UK. Marc Francis-Baum, one of Barworks’ founding partners, said: “We are delighted to have sold the venue to a like-minded company that have such expertise in the music arena. Our focus is now on developing our new cocktail bar venture, 5cc, supporting our eight-strong portfolio of bars and growing The Diner group.” Eclectic Clubs & Bars, which runs 50 bars around the UK, has bought Brighton cocktail bar Madame Geisha. The 300-capacity Japanese-inspired venue was opened four years ago by Damian Frizzell, Matthew Dimmack and Jennifer Anderson Mann. Eclectic chief executive Reuben Harley said: “Madame Geisha is a highly successful venue and will continue to operate in its present form.” More at www.barmagazine.co.uk.
Mark McQuater is to take over as chief executive of Revolution bar operator Inventive Leisure, succeeding co-founder Roy Ellis. McQuater founded and headed pub and bar group Barracuda, now The Bramwell Pub Company, and was previously managing director of Greenalls’ pubs and restaurants division and pub companies Tom Cobleigh and JD Wetherspoon. Ellis, who was one of the company’s founders 22 years ago, will remain on the board.
Pub group launches its own gin, wine and beer South-west London pub group Renaissance Pubs is celebrating its 10th anniversary in May with the launch of its own beer, gin and wine. London Ten Ale is an amber ale, crafted from a blend of British barley and British hops at Sambrook’s Brewery in Battersea, southwest London. It uses the newly discovered Kentish hop, called Renaissance, plus First Gold, Challenger and WGV hops to produce fragrances of English garden and green tea. Ten London Gin is made in small pot stills at Thames Distillers in Clapham, southwest London, in the style of 19th-century London dry gins, with 13 botanicals including
lime flower and cinnamon and traditional ingredients such as juniper. House red and white wines have been created with grapes grown in the Monferrato Hills of the Piemonte region of Italy and selected with the help of producer Claudio Manera of Araldica. Also to mark the 10th anniversary, the company is launching a new website and running a competition for customers to win “free food for a decade”. Its outlets are The Abbeville, The Tommyfield, The Avalon, The Bolingbroke, The Rosendale and The Stonhouse.
Rushmore turns around Rotary
Daniel Willis, Johnny Smith and chef Isaac McHale, who run Upstairs at the Ten Bells in Spitalfields, London, have found a permanent home for their supper club The Clove Club as part of the regeneration of Shoreditch Town Hall in east London. Designed by Jonathan Mangham of Mango Design, The Clove Club has a restaurant and a bar offering craft beers and cocktails, including “guest” cocktails created by the team at nearby bar Happiness Forgets.
The team behind London bars Milk & Honey, The Player, Giant Robot and Redhook, have opened a temporary bar near Old Street, east London. The Rushmore Group has taken the former City Arts and Music Project (Camp) and created The Rotary Bar & Diner on a lease running to the end of this year. Group director Jonathan Downey and Jonathan Mangham of Mango Design have come up with a striking, relaxing design with plenty of 1950s- and 1960s-style furnishings. It specialises in coffee, craft beers and “pint-sized” cocktails such as Mojitos served in Boston shakers, with the bar headed by group bars manager Alex Orwin. Food, focusing on wood-grilled British meat, Cornish day-boat fish, barbecue, buns and salads, is provided by chef Carl Clarke from Disco Bistro in St Paul’s. The bar and diner are on the ground floor while the Rotary Room downstairs is a members-only space focusing on wines and spirits from South America. Picture by Paul Winch-Furness.
Corney & Barrow bars MD moves to SSP Lucy Knowles (pictured) has quit as managing director of leading London operator Corney & Barrow Bars after more than 17 years with the business. She is to join SSP UK, which operates restaurants and cafés at stations and airports, as chief marketing officer. She will be responsible for the development of SSP’s brands which include bars such as The Beer
House and the new Grain Loft at Manchester Airport Terminal 1. Her role has been taken over by Ed Gardner, group business development director for Corney & Barrow Group, the wine merchant that owns the bars. With Corney & Barrow since 2001, he was previously national sales manager at brewer and pub operator Charles Wells.
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venue profile Where to find it Marine Parade, Tankerton Whitstable CT5 2BE Tel: 01227 272 672 www.marinewhitstable.co.uk
Who did it Design: JMDA Contractor: Tribune Shopfitters M&E: Cloakes Electrical Furniture, furnishings: Sturts Decorative lighting: Northern Lights Artwork: Forum Design & Manufacturing
Marine Hotel T A clifftop hotel and bar in Kent has been revamped by Shepherd Neame
he century-old Marine Hotel on a cliff top near Whitstable in Kent had seen better days until brewer Shepherd Neame transformed it through an investment of £1.6million. Reopening for Easter, it has become a stylish destination for tourists and local people, including a new bar with views out to sea. Both the interior and exterior of the building underwent a substantial restyling through design practice Jonathon Morgan Design Associates (JMDA), carried out in phases over an 18-month period so the hotel could stay open as long as possible. JMDA’s designs retained many of the original features of the building, blending them seamlessly with contemporary finishes and fittings and accenting period features through the use of contrasting colours. The ground-floor areas have been completely remodelled, with the reception moving from the rear of the property to the front. A subtle nautical feel can be seen in the internal décor, such as quirky glasstopped trunks serving as tables, feature skeleton clocks, brass compasses and mast lighting. The travertine-style floor tiling helps to link the reception area with the contemporary-designed Coffee Lounge and
the new Orangery lounge extension. The restaurant, specialising in local produce and seafood, is next to the reception but screened by rustic framed wrought iron. It features glass and mesh wine display cabinets, an antique traveller’s trunk and a hand-crafted ships anchor in the centre, framed by bespoke wroughtiron lantern lighting. Antique mirrors create an open feel above the dark leather fixed seating, with more nautical touches in the rich jatoba timber flooring and the ship’s mast lights on the wall. The bar features a traditional Frenchinfluenced counter and back-fitting with an antique brass over-bar, high-level panels made of antique glass and nautical-style lighting. A lounge area is divided from the bar by a double-sided fireplace, clad in antique mirrors, allowing glimpses through to the other side. Individual zones have been created using panelled screening and deep-button fixed seating, part of an eclectic mix of furniture throughout the bar. Artwork depicts the building’s previous history as a wartime hospital, set against contrasting rich blue walls. New openings between the bar and lounge area open up views through the
building, while standing and desk lamps add to the soft and welcoming lighting scheme. Large deep-button wing chairs in the bay window allow guests to enjoy views across Tankerton Bay and the North Sea. There is a short, well-chosen range of wines, all available by the glass, kept in climate-controlled pods on the back bar. Being owned by a brewer, the bar has a good line-up of draught beers, ranging from Shepherd Neame’s own Spitfire and Master Brew to Asahi, Oranjeboom and San Miguel. More of its ales are available in bottles alongside lagers such as Samuel Adams, the Boston beer produced under licence at the Faversham brewery. A short list of cocktails has been added to the menu, devised by the hotel’s new general manager Kathryn Gracey. Along with classics such as a Mojito, Bramble and Bloody Mary, cocktails include the Barbados Yacht Club, combining Mount Gay XO rum with Cointreau,Velvet Falurnum and fresh lime juice. The bar leads through to the Orangery, filled with natural light and furnished with rich deep-buttoned leather seating and a limestone-style floor finish. The main function room, The Ballroom, which has its own bar, has been designed with a contemporary but classical feel including gilt-framed large-scale seascape artwork. Nautical themes also extend to the 30 individually designed guest rooms. The toilets have been relocated to the basement, accessed by a new lift. They also feature yachting imagery, referencing Whitstable’s August sailing regatta, along with porthole mirrors above the whitepanelled vanity units and Belfast-style sinks. Taking over a hotel has been a big career move for Kathryn, who has run bars and restaurants for the past 20 years, most recently Graduate in York for The Bramwell Pub Company. “It has presented me with a new professional challenge as well as a new lifestyle on a beautiful part of the east Kent coastline,” she says. “Shepherd Neame’s plans for the refurbishment were a big draw and the results are certainly impressive.”
E-Mail: email@example.com Units 2-4 Dorset Road Industrial Estate, Sheerness, Kent, ME12 1LT
An historic Chelsea pub has been transformed into a new cocktail bar and restaurant
Where to find it
pub called The Goat has stood in Chelsea in London for over 350 years. Since 1725, it was known as The Goat in Boots, reportedly because signs outside coaching inns showed the swift Roman god Mercury in sandals with horn-like wings on his head.This name remained after it was rebuilt in 1887, later becoming a hang-out for the rich and fashionable. Last year, it was bought by a team who have transformed the building into a New York Italian-style restaurant and cocktail bar, including a hidden speakeasy.They also dropped the boots and call it simply Goat. The new owners are Steve Manktelow, who spent 12 years at Ignite Group, the operator of London venues such as Boujis and Eclipse bars, and Tim Cunliffe, who was a general manager at Ignite. Steve’s wife Katia completes the team, bringing a background in events. They gutted the interior, paring back to raw original features, and restructured the building so that the upstairs space, formerly the separate 333 Club, was reconnected with the pub’s lower floors. It has been designed by Sophie Finch of Finch Interiors, who has worked on other London bars such as The Mayor of Scaredy Cat Town in Spitalfields, the 2&8 club at Morton’s in Mayfair and Adventure Bar in Clapham. She was briefed to create a “relaxed New York-style restaurant” but also to refer back to the unique history and architecture of the pub. The ground floor is the restaurant, with a new open kitchen, headed by Italian chef Marco Muselli, formerly at Mirabelle and Malmaison. At the back, a full-height log wall creates a rustic look, contrasting with industrial metalwork, next to a log pile for the wood-fired oven. The menu
includes cured deli-style meats and pizzas, with different toppings such as pig’s cheek, gravadlax and bresaola. There are also steaks, grilled fish and salads, with sides such as truffled polenta fries. A few steps lead down to the “crypt” mezzanine dining area, with custom-made wallpaper and vintage chandeliers, which hosts a Sunday-morning kids club while parents enjoy brunch upstairs. A gilt-framed mirror transforms into a TV screen for presentations. A staircase leads up to the 140-capacity bar on the first floor, formerly 333 Club, which has become a warm and stylish cocktail lounge lined with luxurious banquette seating and blue wall panelling. Brickwork and an old chimney have been exposed alongside the vintage-style wallpaper, while an original church pulpit has become the DJ booth. To help link the different spaces, a hole has been knocked through to the restaurant below, with vintage chandeliers creating a touch of drama and glamour. “This was important so that customers could sense that something else was happening upstairs and would be intrigued to venture up,” Sophie explains. The bar itself is in a raised area, with an extensive spirits selection and a list of twisted classics and original cocktails, put together by Steve. They include a Santa Fe, mixing mezcal, lime, pineapple, honey, peach bitters and egg white, and the house cocktail, a Rhubarb Bellini, made with rhubarb puree, honey and prosecco. A locked door hides the Prohibition-style Chelsea Prayer Room. Sophie describes this as “a small intimate speakeasy which feels as though the room had been ‘discovered’ behind a closed door”. Spirits have been decanted into unbranded antique medicine
333 Fulham Road London SW10 9QL Tel: 020 7352 1384 www.goatchelsea.com
Who did it Design: Finch Interiors Bespoke fixed seating: Comren Exterior seating: Treeslounge Project management: PSE Associates Main contractor: Crane Interiors Speakeasy mural: Graffiti Life Crypt wallpaper: Surface View Signage/awning: Spectrum SG Epos: TISSL bottles on the back bar and the short cocktail list is hidden inside old hymn books. A wall cabinet contains vintage shakers, decanters and cocktail books such as Harry Johnson’s 1934 Bartenders Manual. Another gilt-framed mirror can be switched to become a TV screen. Ceiling wallpaper creates the illusion of ornate carvings while one wall is covered in a mural designed to look like it has been found after been forgotten for 200 years. It is based on works by George Morland, a late 18th-century English painter of rural scenes, who painted the original Goat in Boots sign as payment for his tavern bill. Reproductions of his paintings can be seen throughout the venue. Accessed by punching a code into a key pad, the 30-capacity Chelsea Prayer Room is for friends and locals who sign up to free membership. Goat is open to 1am at weekends and till midnight the rest of the week, with a covered seating area on the pavement outside. With plans to raise the profile of the cocktail bar further, the new owners have revived the tired old site with beautiful décor and a touch of glamour.
Award winning consultancy, specialising in the hospitality sector
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Shortlisted for ‘best cafe’ 2012’
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Tibbatts Abel Interiors Architecture
Designers of The St. Pancras Champagne Bar London 0121 747 1111 email@example.com www. tibbatts.com
Suite 214 Fort Dunlop Birmingham B24 9FD
McMullen & Son has opened its seventh bar under the Baroosh banner
fter opening its first Baroosh bar in its home town of Hertford over 12 years ago, family brewer McMullen & Sons has been selective in developing new sites under the brand. It is almost two years since it opened the last Baroosh in Bishop’s Stortford in Hertfordshire but it now has a seventh in the affluent Buckinghamshire town of Marlow. It was launched at the end of last year in the site of a former Lloyds Bank after an investment of about £6million, creating 30 new jobs. “Marlow remains true to the original ethos of Baroosh – uncompromised service, standards and style,” says Heydon
Where to find it 56-58 High Street, Marlow, Bucks SL7 1AH Tel: 01628 472 878 www.baroosh.co.uk
Who did it Design: Harrison Main contractor: Stenball Construction Furniture: Wall Street Interiors Under-bar system: ServaClean Ice machine, coolers: Herts Cooling Music: Highlife Solutions Electrical contractor, hand-dryers: LG Bland Kitchen, warewashers: Gratte Brothers Structural engineer: Norman Crossley & Partners Landscape consultant: Lingard Styles Acoustics: Hepworth Acoustics
Mizon, McMullen’s retail operations director. The Baroosh concept was developed in-house by managing director Peter Furness-Smith, who joined McMullen in the late 1990s from Whitbread and Morland. Each Baroosh is designed individually, with Marlow incorporating some of the best elements of the other six sites. “Marlow takes its cues from classic dining rooms with a touch of glamour and avant-garde detailing,” Heydon adds. As with all the previous Baroosh bars, the latest project has been developed by architectural and interior design consultants Harrison, working with main contractor Stenball Construction. The new Baroosh has the same sophisticated and timeless feel as its predecessors, according to designer Kerrie Gray, but with a design sympathetic to the locality. “Key architectural features have been maximised to appeal to both daytime and evening custom, while the individual ambience is heightened through the strategic use of stained glass, natural daylight and lighting systems,” she says. The interior features a variety of classic furnishings with a contemporary twist, including fixed seating, textured sofas and comfortable chairs, many with a view of a stylised window into the kitchen area. “Much of the furniture can be moved to create different moods and meet changing needs for daytime and evening,” Kerrie adds. “Timber and tile flooring enhance the effect and create a space which has a strong and
enduring appeal for its customers.” Attention has also been paid to outside space, with a courtyard featuring fire-pit tables, an external wood-burning oven and its own bar. Cocktails are an important part of the drinks offering, ranging from twisted classics to original recipes created by Baroosh bartenders. “All are handcrafted using a constantly evolving range of premium spirits, created with passion, and a real treat,” Heydon says. Cocktails include a Hedgerow Martini, created by the bar team at Baroosh in Cambridge and winner of an annual in-house competition, combining Absolut Vanilia vodka, Absolut Kurant, apple juice, elderflower and rhubarb bitters. The menu also features shooters and a broad selection of wines. Draught beers include Blue Moon, Tiger, San Miguel, Erdinger Weissbräu and McMullen’s own ales. Beers such as Brooklyn, Modelo, Budvar, Asahi and Grolsch are available in bottles. Baroosh in Marlow is open for breakfast from 9am Monday to Saturday, and 9.30am on Sundays, and evolves through the day into a late-night party venue open to 1am at weekends, with an over-21 policy. “Baroosh has always been popular for breakfast but Marlow is seeing 100 breakfast covers each day before 11am,” Heydon says. He describes the food as “contemporary with a Baroosh twist”, made with fresh and local ingredients. It ranges from classic favourites such as burgers, grilled chicken and rib-eye steak sandwich to vegetarian options such as pumpkin tagine and a falafel and halloumi burger. Development of the Baroosh bars and McMullen’s other high-street bars is overseen by area manager Lara Burns who joined this year after holding general manager positions with bar operator Novus Leisure and pub company Geronimo Inns. McMullen’s remains on the look-out for more freehold sites to become the next Baroosh but nothing is lined up yet. Operating across the northern home countries, it has other new pubs on the horizon, including one in Pimlico, London, and another in Marlow. “As a company, we remain entirely debt free with a strong balance sheet and we are highly acquisitive,” Heydon adds.
Bar Magazine A4 Feb 2013_Layout 1 21/02/2013 10:32 Page 1
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No 11 Pimlico Road New operator Darwin & Wallace has opened its first bar in the site of a former gastropub
hen restaurateur Tom Etridge launched The Ebury in Pimlico, London, 10 years ago, it made an instant impact as part of the new wave of gastropubs. After selling it to First Restaurant Group and then buying it back, Etridge sold the site to a new enterprise, Darwin & Wallace, last year. It has now been completely transformed into a contemporary bar and restaurant, No 11 Pimlico Road, aimed at the “gastropub-weary”. No 11 is the first venue for Darwin & Wallace, set up to create a group of up to eight bars in the “villages” of central, west, north and south London over the next three to five years. It is backed by The Imbiba Patnership which built up five-strong London bar operator Drake & Morgan before exiting last month. Darwin & Wallace is headed by managing director Melanie Marriott who has an extensive background in food-led bars and pubs and was brand manager for Mitchells & Butlers’ All Bar One. “The focus is on fresh scratch-cooked food but we are still very much a bar that does great food,” she explains. Open from 8am seven days a week, No 11 serves coffee, juices and breakfast through to brunch, lunch, sandwiches and dinner, all freshly made and using seasonal ingredients. The same approach is taken with the cocktails, developed by Melanie with Ed Viita of consultancy Gorgeous Group. “We wanted a selection of cocktails positioning No 11 Pimlico Road as a bar/kitchen and moving away from the association of The Ebury and the pub positioning,” Ed explains. “We had to focus on a simple offering due to the potential for high volume in the business so we limited the number of ingredients and steps in each drink with a real focus on fresh juices and fresh seasonal fruit. There are some elements that are made in-house too such as the syrups, sherbets and spirit infusions.”
With a focus on fresh English ingredients and twisted classics, cocktails include a Fruit Cup made with Sipsmith Summer Cup, Martini Rosso and Tanqueray gin. The bar uses a mandolin to slice fruit very finely to create beautiful garnishes. “Most of the cocktails are structured to take you through the day so there are cocktails you can drink before lunch which are lower in alcohol, fresher and more delicate,” Ed adds. “Moving through the day to early evening there are more fun accessible drinks and in the evening something with more complex flavours can be enjoyed.” Draught beers include Kozel, Moretti, Pilsner Urquell and German Weissbier Franziskaner. London brewers are represented on tap with Redemption Pale Ale and Hopspur and in bottles by Beavertown and Kernel. The restaurant and bar are on the ground floor, dominated by a curved zinc-topped bar, with stairs at both ends leading up to toilets and a large space suitable for private hire. The light elegant interior has been designed by Fusion DNA which has worked on many bars including Drake & Morgan’s. “We wanted to create something people can relate to, something more like their kitchen or their living room, something that is completely comfortable but a little more special,” explains Fusion DNA director Sophie Douglas. “We wanted to create an atmosphere as much as a look which will draw people out and provide what people want, from somewhere to have a cup of coffee with a friend, or dinner with the husband or drinks with work colleagues.” For the furniture, inspiration partly came
Where to find it 11 Pimlico Road London SW1W 8NA Tel: 020 7730 6784 www.no11pimlicoroad.co.uk
Who did it Design: Fusion DNA Drinks consultancy: Gorgeous Group Main contractor: French M&E: TR Mechanical from the local area, full of antique shops leaning toward 20th century classics. “Using high-quality materials such as Pyrolave tables, marbles, Provençal ceramic tiles and good-quality timbers, we have created something with a classic style and longevity, using a certain amount of reclaimed furniture too,” Sophie says. Lighting includes white teardrop-shaped pendants, filament bulbs and angled shades above the bar. The colour palette is fresh and light, including eau-de-nil and a cool grey that acts as a restrained backdrop for elements such as the window shutters. “There are so many beautiful bottles with different styles and colours so the grey is a great backdrop to accent this,” Sophie adds. “We also added raspberry to stop the grey looking too severe and to add fun.” The business takes its name from pioneering 19th-century scientists Charles Darwin and Alfred Russel Wallace, representing the ambitions for the group. “It is about having a pioneering spirit and exploring new boundaries,” Melanie adds.
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venue profile Radio
Radio Mark Ludmon visits the Marconi Lounge and the newly opened Radio bar at London’s ME Hotel
n 1922, the first regular radio programmes were broadcast from Marconi House in central London. Over 90 years later, the landmark site has been transformed into the luxurious ME Hotel where you can now sip cocktails such as the Radio-Active or the AM/FM in the rooftop Radio bar or the ground-floor Marconi Lounge. The design-led hotel, which has 157 guest rooms, is the flagship of international group ME by Meliá and is the first hotel project where both the exterior and interior were designed by top architecture and design practice Foster + Partners. The façade of the 1904 Marconi House has been retained alongside the new build to create an elegant combination of classical with contemporary design. In the lobby is the Marconi lounge bar, named after Guglielmo Marconi who invented the radio. Separated from the corridor by an undulating wall of vertical chrome tubes, the space is full of curves and circles, with a warm colour palette of grey, cream and deep brown. There are three different zones: an oval bar counter, a library with low shelving, candles, magazines and tapering armchairs, and a central lounge with a fireplace and two sofas, centred on a 200kg disc of chocolate-coloured marble, inset with a real flame. Each space is lit by round chandeliers, creating rings of light, which, like many of the furniture pieces, were custom-designed by Foster + Partners. A dedicated express lift takes you up to the 10th floor to the light and airy Radio bar. With a monochrome colour palette and onyx walls, it has minimal decoration
alongside mid-century-style brown sofas, black tub chairs, light blue upholstered stools and white-topped high tables. Foster + Partners partner Giles Robinson adds: “The flexible, light-filled space is subtly divided into intimate niches to relax, with deep sofas, indoor seating areas behind full-height windows, and an onyx-clad bar which is back-lit to spectacular effect.” The central focus of the interior is the steellatticed peak of the nine-storey cathedrallike pyramid that runs up the core of the building, providing views down to the reception below. The Radio’s terrace sweeps round two sides of the building, providing fantastic views of London. With stylish furniture in black and white, the 64-capacity terrace has covered cabanas that can be booked in advance. With the option of extending the bar to include the two-storey Suite ME inside a glazed cupola, it is proving a popular space for events. Along with the hotel’s restaurants STK and Cucina Asellina, the bars are run by The One Group, which operates bars, clubs and restaurants at locations such as the Gansevoort hotels in New York City and London’s Hippodrome Casino. In the Marconi Lounge, the focus is coffees, juices, pastries and afternoon tea in the daytime through to cocktails in the evening. There are more comprehensive menus at Radio, including Mediterranean-inspired dishes for lunch and high-quality light bites. As well as offering twisted classics, the bar’s cocktails are modern and accessible, put together under general manager Brendan Stegmann, formerly at Kettner’s
in Soho. The Radio-Active combines Grey Goose vodka with lime, basil and jalapeño, while the AM/FM mixes Bacardi rum and Chambord black raspberry liqueur with mint, lemon and passion fruit. Other interesting recipes include the Hollywood & Vine, mixing Woodford Reserve bourbon, grapes, Tuaca liqueur and agave syrup, and the Waterloo Sunset, made with 23-year-old Zacapa rum, coffee beans and lime. Rum, vodka, gin and tequila are well represented behind the bar, from George T Stagg whiskey and Appleton Estate 21 Year Old rum to Johnnie Walker King George V and Hibiki 17 Year Old whiskies. Open from 11am to 3am Fridays and Saturdays and till 1am other nights of the week, Radio has regular late-night DJs to confirm it as a party destination. Since opening in March, the cold weather has not deterred people from enjoying cocktails on the terrace so, as spring and summer approach, it is time to get in line.
Where to find it 336-337 The Strand London WC2R 1HA Tel: 020 7395 3400 www.melia.com
Who did it Architects, interior: Foster + Partners Fit-out contractor: Mivan Lighting: BDSP Bars, kitchen: Horizon Foodservice Equipment AV: Willow Communications External stonework: Bishops Atrium lantern: Bellapart Mechanical, electrical, plumbing: Estel Furniture: Andreu World Furniture (Marconi): Edra, Cappellini, Davison Highley, Johanson Design Chandeliers (Marconi): Aktiva Lighting (Marconi):Viabizzuno Fabrics (Marconi): Gaston y Daniela Furniture (Radio): B&B Italia, Walter Knoll, Outdoor furniture: Dedon, Kettal Carpet (Radio): Stepevi, BIC Carpets Fabrics (Radio): JAB Anstoetz
A Bar magazine supplement
Summer loving Refreshing ideas from bars and suppliers for drinks for spring and summer
Also inside: wine trends – mixology – drinks news – vermouth
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Innis & Gunn celebrates with new brews
Ale producer Innis & Gunn is continuing to move in new directions with the launch of an unoaked lager and working with a bartender on an infused smoked beer. Branching off from its core range of oakaged beers, the brewer is marking its 10th anniversary by introducing a simpler Hellesstyle lager on draught, with plans to start bottling it in the autumn for the off-trade. It uses Golden Oats for a subtle nuttiness and large quantities of Super Styrian and Styrian Goldings hops for bitterness and aroma. Created by founder and master brewer Dougal Sharp, it is the first release in a series of craft-brew products. In the autumn, Innis & Gunn will release a limited-edition smoked beer infused with bourbon oak and maple syrup which was the winning recipe in its Bartender’s Choice competition.
Swedish cider brand Kopparberg has launched a new design for its branded glassware in the UK ontrade. The stylish 500ml glasses are inspired by Swedish design, offering “an unconventional, quirky antidote to the tall slim glassware which has become the norm across the trade”. It was developed by David Ashton-Hyde, beverage manager at Heston Blumenthal’s The Hinds Head in Bray, Berkshire, who beat five other finalists from Scotland, Sweden and Canada in the competition final. More on the Bartender’s Choice competition at www.barmagazine.co.uk.
Aspall relaunches lager The Chevallier Brewing Company, part of cider maker Aspall, has relaunched its Suffolk Blonde lager as Outlier with plans for more brews in the future. It has devised a new logo, design and font badges for the draught beer, inspired by imagery from steampunk, the combination of science fiction and Victoriana. However, the liquid remains the same as when it was launched two years ago – a full-flavour dry-hopped lager made with Nelson Sauvin and Amarillo hops, with ABV of 5.2 per cent. The English lager, brewed at Shepherd Neame in Kent, has initially been introduced through Mitchells & Butlers but will be more widely available, exclusive to the on-trade. It is supported with tough new glassware branded as Chevallier Brewing Company (pictured), subtitled “Craft beer by Aspall”, as well as brand ambassadors visiting bars and pubs to train staff. Aspall partner Henry Chevallier Guild said Outlier was likely to be followed by more beers.
Cider keeps drinkers ‘rooted’
Craft cider brand Orchard Pig is working with pubs and bars to ensure consumers “stay rooted” to the simple things in life. The campaign will include creating Stay Rooted areas in pubs and bars to evoke the countryside, supported by point-of-sale materials, events, tastings and other promotions. Orchard Pig, based in Somerset, will also send people out to train and work with bar staff and chefs to help them sell and use the range of ciders. Its bottled ciders include Charmer, Truffler and Reveller, which is also available on draught.
Funkin creates new cocktail for mixer Drinks specialist Funkin has invented an exotic fruity cocktail called the Brazilian to add to its range of cocktail mixers. It is a tropical blend of mango, passion fruit and orange juice with Brazilian guarana seeds which contain twice the caffeine of coffee beans. Funkin Brazilian can be served with vodka or white rum over ice or, for twists on the classics, it can be mixed with gin for a Passion and Mango Collins, cachaça for a Brazilian Passion Fruit Caipirinha, or tequila for a Brazilian Margarita. Served with vodka and a shot of prosecco on the side, Funkin Brazilian can be used to create a Funkin Brazilian Pornstar Martini. Available in one-litre packs, the mixer has been developed and trademarked by Funkin, which works with mixologists such as Ben Reed, Myles Cunliffe and Greg Akoka. Funkin chief executive Andrew King said: “With major sports events such as the World Cup and the Olympics coming up, Brazil is very much on trend and will be over the next few years.”
Fordham and Dominion craft beers from Delaware in the US have been introduced in Scotland after a successful launch in London and the south-east. The first listing is at Jake’s Place, a new bar that opened last month in Market Street, Edinburgh. The line-up of 65 Scottish and American craft beers include the entire Fordham and Dominion range such as Hop Mountain, Copperhead, Oak Barrel Stout and Beach House Pilsner.
A new on-trade promotion has been launched for ready-to-drink brand WKD linked to pay day. The activity will help to lift sales at the end of every month as consumers celebrate the arrival of their latest pay cheque. Running until November, WKD owner SHS Drinks is supporting it with witty point-of-sale materials, flashing LED “shutter-shades” to give away with purchases, money-themed cocktail recipes and the WKD Cocktail Recipe Maker App. A stylish new pint glass has been unveiled for premium draught lager Kronenbourg 1664 by Heineken. It is designed to funnel the beer’s aroma towards the drinker. The brand’s heritage and use of Alsatian Strisselspalt hops are depicted on the glass. www.barmagazine.co.uk |21
news Two new ﬂavours have been added to the Crabbie’s Alcoholic Ginger Beer range by drinks manufacturer Halewood International. The new ﬂavours are Raspberry and, in a fruity combination, Strawberry and Lime, joining existing ﬂavours Original and Spiced Orange. They are available in the traditional 500ml format for on- and offtrade outlets. A limited-edition bottle is being introduced for Beefeater gin in the UK using 1,000 images sourced from Londoners who entered the #MyLondon competition last November. Thousands of people submitted their favourite photographs showing what the capital meant to them, from cityscapes to contemporary ﬁgures. It will be available in the UK on- and off-trade from late June. Redcurrant & Grapefruit Cordial has been added to the Norfolk Cordial range. It has a dense and ripe redcurrant nose and a smooth palate, heavy with the richness of red berries and a pleasing fusion with grapefruit on the ﬁnish. It has notes similar to juniper found in a gin and tonic. Beer specialist The Morgenrot Group has signed a ﬁve-year rolling contract with the MahouSan Miguel Group to be exclusive distributor of Spain’s Alhambra beer range. The ﬁvestrong range will see increased focus and investment in 2013 such as nationwide sampling activity and a competition to ﬁnd the UK’s favourite tapas venue.
Bowmore stirs up debate with water programme Hand-crafted water-dispensing units and training of bar staff are being used to promote the value of adding water to whisky. The Bowmore Water Programme is being run for Islay single malt Bowmore for key on-trade accounts in the UK as well as North America and Asia. It is designed to educate the trade how adding water can bring about another level of aroma and appearance as well as taste. Two dispenser designs have been created and are supplied depending on which is most suitable to each bar, combined with staff training and tasting and Bowmore’s Water & Whisky Guide.
Amathus adds to mezcal selection Specialist drinks supplier Amathus has introduced two mezcal brands to the UK, building on the growing interest in the Mexican spirit. Los Danzantes are hand-crafted mezcals distilled in copper pot stills, made 100 per cent with Espadin agave from the Santiago Matatlan region in Tlacolula, Oaxaca. Alipus are 100 per cent made from agave grown in remote pueblos in Oaxaca and made traditionally by family distilleries, double-distilling in small wood-ﬁre copper pot stills. Introduced at May’s Boutique Bar Show in Manchester, they join the UK’s leading craft mezcal Del Maguey and Jaral de Berrio in the Amathus portfolio.
The copper Water Safe is inspired by the spirits safe at the Bowmore distillery while the more quirky Tilter tilts on an axis, dispensing a ﬁne ﬂow of water on one side and droplets from the other. They are individually numbered. Marketing manager Cara Laing said: “We are very aware of the great debate surrounding the addition of water to whisky and wanted to tackle this head on.” Bowmore has also launched Tempest 4, a complex non-chill-ﬁltered whisky aged for a decade in ﬁrst-ﬁll bourbon casks. Less than 2,000 cases have been released worldwide, with an ABV of 55.1 per cent.
Meantime hops forward for promotion London craft brewer Meantime Brewing is giving away over 12,000 hop-growing kits to educate the public about the art of British brewing. The Hops in a Box is being distributed in over 80 on-trade outlets, encouraging customers to try growing the hops that are used in beer. Each of the kits contain a packet of hop seeds, a mini terracotta pot, dehydrated compost and full growing instructions. Meantime will have a “Hop Doctor” available to give advice via Twitter and Facebook and will encourage people to share progress through social media. Meantime has also created a limited-edition beer for spring, The Californian Pale Ale. Available on draught at its own outlets plus a selection of specialist craft pubs, bars and restaurants, the brew is inspired by Californian Common Ales and classic American Pale Ales but with more hops. It has an ABV of 5.5 per cent.
Sourz adds Mango to core range Maxxium UK is to launch a summer campaign for its Sourz liqueur brand after adding Mango as a permanent ﬂavour in the range. An investment of over £9million in the brand will include “Unforgettable Summerz with Sourz”, featuring media partnerships, sampling in the on-trade, bespoke trade support and other promotional activity still to be announced.
Sourz Mango was introduced as a limited edition last year after the ﬂavour was chosen by fans via Facebook. “It was an instant hit, creating a lot of excitement and generating high levels of interest and buzz online,” said marketing controller Eileen Livingston. Packaged in a vibrant yellow and orange bottle, it has a bold and zingy fruit ﬂavour that is well suited to summer drinks.
New font and training for Pilsner Urquell
A new bar staff training programme has been launched for Czech beer brand Pilsner Urquell alongside the introduction of a new font. Taste Akademie is designed to educate and excite bartenders around the taste profile of the beer, which is distributed and marketed in the UK through Miller Brands. It has been devised with independent taste expert Greg Tucker and is managed by Miller Brands representatives through face-to-face
sessions with bar staff. An interactive tool kit will also be provided, explaining Pilsner Urquell’s taste credentials which stem from its unique brewing process. The new font has a brushed copper finish and an authentic wooden sidepour handle and Czech-style script around the stem to emphasise heritage. The branded glassware is made from sturdier and more durable glass to give a longer shelf life and premium feel. More at www.barmagazine.co.uk.
Designer creates champagne flute tree
New look and less sugar for Midori
A stunning metalwork “champagne flute tree” has been created for prestige on-trade accounts for Champagne Perrier-Jouët. Dutch industrial designer Tord Boontje has used key elements of the Perrier-Jouët Belle Epoque bottle design including the anemone flowers, delicate leaves and curling tendrils. Called the Enchanting Tree, it also features an ice bucket and six specially designed anemone-decorated frosted flutes which hang from its branches. Vicky Wood, head of marketing for champagnes at Pernod Ricard UK, said: “It’s a perfect pairing for Perrier-Jouët as a house with a deep and enduring passion for producing sensory experiences that marry design with emotion.”
A sleek new contemporary bottle design has been unveiled for melon liqueur Midori alongside a reduction in its sugar content. The more premium look includes a frosted finish, a new matt-finish cap, a new neck label reading “Melon Liqueur” and an update to the “M” logo, standing bold against a black background. Aiming to reinforce the brand’s “modern and vibrant personality”, it gives the bottle more stand-out on the back bar. The new look follows extensive consumer research. Midori’s sugar content has been reduced to increase its appeal with more health-conscious consumers. The subtle change enhances Midori’s natural melon flavour without impacting on its taste or versatility in cocktails.
Belvedere lights up night A new illuminated design has been launched for magnum bottles of Belvedere Vodka to build on theatre around the brand in the club and late-night bar sector. The 175cl bottle comes with a single-use LED that is encased in waterproof plastic. Powered by
a tiny battery, it can be switched on to light up the bottle. It was previously available on only three- and six-litre bottles. Offering a theatrical alternative to sparklers, it is expected to provide an added incentive for consumers to trade up from standard 75cl bottles.
Buffalo Black IPA, a cask beer infused with the flavour of Buffalo Trace bourbon, is to be launched nationally after being previewed at Brighton pubs run by Indigo Pub Company. The dark beer, with an ABV of five per cent, is a collaboration between Kissingate Brewery in Horsham, West Sussex, and Buffalo Trace’s UK distributor, Hi-Spirits. Barrel char from oak barrels used to age bourbon at Buffalo Trace Distillery is added during fermentation. More at www. barmagazine.co.uk. Miller Brands has launched a marketing campaign for its Czech beer Kozel, which includes a promotion with Shortlist magazine. Running from April, it directs consumers to download the Kozel “pint finder” app, allowing them to claim a free pint of Kozel in participating outlets. Through the app, 16,000 free pints will be offered to readers.
Cellar Trends has been appointed to distribute and enhance brand recognition across the UK for a trio of brands in the on- and offtrade. It has taken responsibility for German brandy Asbach, top-selling cachaça Pitú and strawberry vodka liqueur Xuxu, which are managed by Underberg AG. Cider and beer business Heineken has secured a four-year deal with The Arena Racing Company (ARC), the largest racecourse group in Britain. It will see ARC’s 15 courses provided with draught and packaged beers and cider including Heineken, Foster’s, Amstel, John Smith’s Extra Smooth, Strongbow and Bulmers. It will also see continued sponsorship of the John Smith’s Northumberland Plate, the John Smith’s Brighton Mile and the John Smith’s Summer Cup at Uttoxeter. www.barmagazine.co.uk |23
NOTHING SAYS ‘QUALITY’ LIKE A PERFECTLY POURED GUINNESS
Guinness is helping drive the beer category, growing at +3% year on year, ahead of the total beer category* NEW National Quality Accreditation programme, ensuring perfectly poured pints of Guinness, endorsed by Fergal Murray the Master Brewer
Massive multi-million pound investment throughout 2013: New Fount, New TV Ad, National Quality Accreditation Programme If you would like help to improve your Guinness quality please call the Quality Contact Team on 08457 515101 *Source L12W Total On trade, value sales, CGA data up to 23 Feb 2013 The GUINNESS and MADE OF MORE words and associated logos are trade marks. ÂŠ Guinness & Co. 2013
news Highland Park in the Orkneys has released 15-year-old limited-edition single malt Loki, named after the mischievous Norse god. Bottled at 48.7 per cent ABV, it is the second in The Valhalla Collection of four whiskies from Highland Park inspired by Nordic gods. Loki has classic traces of sweetness and spice but has been matured in Spanish sherry casks and heavily peated casks, giving it a smoky punch while retaining a light colour. Drinks company Mangrove has added two premium rums to its portfolio. The dark Blackwell Fine Jamaican Rum, created by music impressario Chris Blackwell and dubbed “Black Gold”, has a slight spicy aroma of orange peel and tropical fruit spice. Elements 8 Rum, created by Carl Stephenson and Andreas Redlefsen, combines craftsmanship with contemporary styling. The range includes the new Barrel Infused Criollo Cacao rum, bringing chocolate notes through Criollo cacao beans from St Lucia. Ilkley Brewery in West Yorkshire has developed a Scandinavianinspired spruce beer in collaboration with writer and beer sommelier Jane Peyton. Called The Norseman, the ruby-coloured ale is made using locally foraged pine needles from spruce trees, along with Douglas fir needles and buds from Ilkley Moor. Made with English hops, it has ABV of five per cent.
Family-run Italian restaurant group Made in Italy is carrying out an extensive refurbishment of its two-storey 90-capacity restaurant Luna Rossa in Notting Hill, west London. With designs by Michaelis Boyd Associates, it will include the creation of a 20-seat bar which will offer a selection of Italian wines by the glass from five regions, served straight from the barrel, plus classic Italian cocktails.
Spirits and wines lined up for LIWF and Distil Around 10,000 wines, spirits and liqueurs will be available to learn about and taste at this year’s London International Wine Fair (LIWF). The event, which takes place at Excel London from May 20 to 22, encompasses the Distil show dedicated to spirits and liqueurs. Among the thousands of trade visitors, LIWF attracts about 3,000 on-trade visitors each year including sommeliers, bartenders and owners of restaurants, bars, hotels, clubs and pubs. It features a wide range of seminars, tastings, debates and masterclasses, including some aimed specifically at the on-trade. Organiser Brintex Events has launched an online tool called MyWineFair to allow visitors to create personalised programmes around a database of wines being exhibited. An evolution of The List introduced in 2008, it has also been incorporated into the LIWF app. Chinese wine will be represented at LIWF for the first time through Château Hansen
Amarula has bars all tied up Premium South African cream liqueur Amarula has launched a new campaign, African Ties, to raise awareness of the brand in on-trade outlets. Rolled out by UK distributor Cellar Trends, it involves brand experience teams visiting on-trade establishments around the UK, including London, Brighton, Cardiff, Birmingham and Newcastle, inviting consumers to take part in a simple but engaging challenge. Using a larger version of the signature rope on the neck of Amarula bottles, people are asked to tie a knot without removing their hands from the rope for the chance to win prizes.
which was established by the Han family in the 1980s. Located on the southern edge of the Gobi Desert, wine making is overseen by Bruno Paumard. Many other countries will be represented including Austria, Argentina, Brazil, Chile, Greece, Hungary and Romania, which will be continuing to promote Romanian Pinot Noir. Myliko Wines will not only launch the Whispering Tree range from the Columbia Valley in Washington in the US but also the KWV range of brandies from South Africa. Distil exhibitors will include Berryshka which makes a juniper brandy, gins and liqueurs from Slovenia. Exhibiting for the first time will be Latvijas Balzams, the largest producer of alcoholic beverages in Baltic countries. It is best known for its Riga Black Balsam bitter but will also present the smooth Riga Black Vodka and Moka Coffee Liqueur. Visit www.londonwinefair.com.
New London distiller releases gin The new London Distillery Company has released its first London-crafted gin, Dodd’s Gin, made with botanicals including honey from London bees. The distillery in Battersea, southwest London, has named the brand after Ralph Dodd, a late 18th-century entrepreneur and engineer who never realised his dream of making spirits in London. The small-batch gin, created by head distiller Andrew MacLeod Smith and founder Darren Rook, uses organic botanicals including juniper, angelica, fresh lime peel, bay laurel, cardamom, red raspberry leaf and London honey. It is non-chill-filtered and packaged in 50cl bottles at 49.9 per cent ABV. The London Distillery Company officially opens to the public from spring 2013 and, as well as producing premium gin, will be London’s first whisky distillery in over a century. Last September, it launched the Testbed1 set of four gins, which were developed in London but produced in the US.
Jack Daniel’s brings back live gigs Bacardi Brown-Forman Brands (BBFB) has brought back JD Roots, a series of one-off gigs around the UK in partnership with Jack Daniel’s whiskey. Highlighting the importance of small venues and local music scenes across the UK, it starts in Newcastle on May 2 with Maximo Park at
The Cluny and on May 15 with Miles Kane at The Zanzibar in Liverpool. It is supported with marketing activity including trade point-of-sale kits, including T-shirts, posters and drip mats, to help drive footfall and sales of Jack Daniel’s and to raise awareness of the gigs.
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Play it cool Bartenders have come up with ideas for refreshing mixed drinks for the spring and summer, reports Mark Ludmon
n Buenos Aires, temperatures reach close to 30C in the summer and can be as high as 17C in the depths of winter, so Argentina is a good place to look for summer serves. A new menu is being introduced at Argentinian cocktail bar Galante in South Kensington, London, where drinks are devised with Buenos Aires-based bartender Tato Giovannoni drawing on the heritage of 20th-century legend Santiago “Pichin” Policastro, known as “El Barman Galante”. New summer cocktails include the 2001 En Ruta – the number of miles from Argentina’s main potato-growing region to its apple orchards – which combines Chase
potato vodka with apple juice, ginger and sugar syrup plus a potato and apple soda. “These additions to our cocktails are very light and fresh, mainly served long over ice for a long-lasting drink,” explains Ian O’Reilly, group bars manager at Gaucho which operates Galante. The summer list, which features unique cocktails alongside modern versions of classics, also includes the Agua De Mentol, mixing rhubarb-infused Belvedere Unfiltered vodka with fresh rhubarb puree, menthol water and sugar syrup, garnished with a large mint sprig and rhubarb shavings. “We have incorporated summery flavours such as ginger, watermelon, red grape, pears, lychee and rhubarb while keeping loyal to Galante’s Argentine heritage,” Ian adds. Drinks with lots of ice and attractive garnishes are ideal for summer, using seasonal flavours such as elderflower, strawberry, mango or citrus, points out Andrew King, chief executive of cocktail mix and puree specialist Funkin. Simple ideas include a Strawberry Pimm’s, combining Pimm’s with Funkin Strawberry Daiquiri mix while Mojitos can be given a twist with a lychee or strawberry puree to give them a fresh, summer flavour. “Passion fruit is also proving to be an important flavour this year and is very popular when mixed with Margaritas or Mojitos,” he adds. “Pitcher serves work extremely well with summer drinks as consumers can take them to their table to share with friends. Pitchers are
Going for Gold Britvic Soft Drinks has chosen a combination of pear and guava for its summer limitededition J2O. Aimed at the “more sophisticated palate”, J2O Pear Gold is available in the on- and off-trade, supported by an overall 2013 marketing campaign for the brand. Jonathan Gatward, GB marketing director at Britvic, said it would provide consumers “with a credible soft drink as an alternative to cider which is one of the summer’s most popular on-trend alcoholic drinks”.
a simple way of upselling and they allow consumers to enjoy the sun longer, instead of having to queue at the bar to buy more drinks.” Ready-to-drink (RTD) products and fruit flavours are well suited for giving a summer boost, says Eileen Livingston, marketing controller for Sourz fruit liqueurs at Maxxium UK. “RTDs and fruity mixed drinks can easily be upscaled into pitchers for sharing with friends and are key products for all licensees to stock. Licensees should also add fruit and citrus flavours to help www.barmagazine.co.uk |29
summer drinks bring drinks to life and entice the customer, and all long drinks should contain at least a little wedge of lemon, lime or orange.” Alongside established ﬂavours such as Apple and Raspberry, the newest ﬂavour for Sourz is Mango which is being promoted for refreshing long drinks such as the Exotic Mango Punch combining it with Brugal Blanco Especial rum, pineapple juice, lime juice and ginger ale. Also new from Maxxium UK is Ginger Grouse, an RTD that mixes The Famous Grouse whisky with ginger ale. Its perfect serve over ice in a glass tankard with a wedge of lime makes it ideal for warmer weather, and it is set to be promoted with a campaign that “celebrates” the unpredictability of British summers. Other simple ideas from Maxxium UK include the Brugal Santo Libre, made with Brugal Anejo Rum topped up with lemonade and ﬁnished with a squeeze of fresh lime, and serving Harveys Bristol Cream sherry over ice with a slice of orange. “This summer, premiumisation remains a key trend as consumers trade up to something more special in the warmer months,” says
Fun of the fair The new summer cocktail list at Drake & Morgan’s bars in London is about all the fun of the fair. Drinks include the Goldﬁsh in a Bag, served in a bag with a straw and made with Little Bird Gin, Hangar One Mandarin Vodka, FeverTree Tonic, rhubarb bitters, a ﬁsh made out of pink grapefruit peel and edible lily pads. The Poptail mixes rum, sweet watermelon and Aperol, served in a “soda pop” style in a glass bottle with a straw. Rub-A-Dub-Shrub (pictured) combines vodka, watermelon juice, homemade strawberry vinegar and fresh strawberries, served in a miniature bath complete with a rubber duckie. Chris Edwards, who works at The Parlour in Canary Wharf and devised the cocktails, said he was after “comedy value” and theatre. “I wanted the list to be very creative, original and lots of fun.”
Jim Grierson, on-trade sales director at Maxxium UK. “Obvious as it may sound, serving well-made drinks which taste great is vital to boosting summer proﬁts and will ensure repeat purchase and repeat visits.” Gin comes into its own in the summer, and G&J Greenall will again be promoting its Bloom London Dry Gin for serving with Fentimans Tonic Water and two strawberries over ice. The perfect serve for the relaunched Brockmans Gin is ideal for warmer weather, mixing it with tonic water over cubed ice in a chilled glass with a twist of pink grapefruit peel and a garnish of fresh blueberries. New syrups are being introduced by Monin in time for summer, opening up the possibilities for exotic and refreshing cocktails. Monin Cherry Plum syrup brings a sweet juice taste with slight acidic notes, working well with a chilled lager or white beer, with white wine or in gin and vodka cocktails. UK brand ambassador James Coston adds: “Monin Hibiscus, Strawberry, Watermelon, Apricot and Passion Fruit are among the ﬂavours ideal for summer, though Monin’s recently introduced Praline and Honeycomb also offer some ﬂavoursome alternatives.” Diageo GB is investing £500,000 into the on-trade on a multi-brand spirits programme this summer, producing toolkits to help operators maximise proﬁts. Each kit includes information on a host of suggested serves along with branded pitchers, drip mats and glassware. “Summer is a time for sharing,” says Andrew Leat, on-trade category manager at Diageo GB. “Whether it’s with the family, friends or just to enjoy time in the sun, many consumers head to a pub garden to enjoy these times together. This makes summer a key time for outlets to maximise drinks sales, and with the lack of national events this year, operators need to focus on other ways to encourage customers to visit pubs, stay longer and return.” He says Diageo’s four leading brands, Smirnoff Vodka, Gordon’s Gin, Captain Morgan’s Spiced Rum and Pimm’s served in a pitcher with one or more mixers and the right amount of ice is “an effective way to drive overall spend per head”. More summery serves are now possible thanks to Gordon’s Crisp Cucumber, made with natural cucumber ﬂavouring and designed for mixing with tonic. Summer brings a huge uplift in sales of gin and tonics, prompting some interesting serves from tonic brand Fever-Tree. “With the gin resurgence still in full ﬂow and new premium gins reaching the market every month, bars will be wanting to add a point of difference to the standard G&T,” says Luke Benson from Fever-Tree. “This might be with a variation in the garnish to enhance the gin’s botanical make-up, as
seen across the on-trade in Spain, the gin capital of the world, or adding a little drop of something else to give the serve another dimension.” Ideas include the Tuscan Summer, pouring 35ml of Bombay Sapphire Gin and 15ml of Aperol (or Campari) in an ice-ﬁlled highball and topping up with Fever-Tree Mediterranean Tonic, garnished with a sprig of lemon thyme and a slice of orange. Luke predicts ginger will continue to be popular this summer, suggesting pitcher serves such as the Summer Loving made with Sipsmith Summer Cup, Fever-Tree Ginger Ale and plenty of fresh fruit over ice. The Queen’s Diamond Jubilee and the Olympics gave a boost to bars and pubs
Liquid summer Leroy Rawlins from bar consultancy Liquid Motion has developed new versions of the popular classic, the Long Island Iced Tea, adding actual tea ﬂavours to create something more ﬂavoursome and less sweet. Ideas include the Kamm & Tea, made with Kamm & Sons ginseng spirit, Tanqueray Gin, Mandarine Napoléon Liqueur, fresh grapefruit, ginger and lemon tea syrup, over ice and topped with grapefruit soda, garnished with grapefruit wedges. The Iced Earl Grey combines Ketel One Citroen lemon and lime vodka with Tanqueray plus fresh lemon, mint and Earl Grey tea syrup, served in a frosted tea cup and garnished with lemon and a mint sprig. Other summer drinks ideas from Leroy include the Red Robin, mixing Tanqueray with redcurrant jam, lemon and rhubarb bitters, topped up with English sparkling wine.
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but there are no major events on the same scale this summer. Nick Williamson, marketing controller at First Drinks, says: “Although sporting events offer a boost to the industry, the summer months are a key trading period anyway so licensees should focus on their drinks menus and overall drinking experience. The treat spending trend will be even more crucial this year with the lack of calendar activity and sporting events. Licensees should ensure their bar is well stocked across all price points with a strong premium offering but must not forget that service also plays a very important role.” Summer serves being promoted by First Drinks for its brands include a Raspberry Mule, mixing Green Mark vodka, raspberries and sugar syrup with crushed ice, topped up with ginger ale, and an Al Fresco, combining Disaronno liqueur with fresh lime juice and elderflower cordial over ice, topped up with soda. With beer catching on for cocktails, the Ginger Brewsky will be promoted at UK festivals and in bars, shaking Monkey Shoulder whisky, ginger syrup and fresh lemon juice with ice, straining it and topping it up with a beer such as Red Stripe. Southern Comfort Lime is being
This summer will see bitter Italian spirit Aperol again promoted to consumers for the refreshing serve of an Aperol Spritz. In May, the pop-up Aperol Spritz Social lounge bar will be outside the Spiegeltent venue at Brighton Fringe and then visit Manchester and London over the summer. It will return to the Edinburgh Festival Fringe in August where it was a big success outside the Assembly Rooms last year (pictured). The drink is made with three parts prosecco, two parts Aperol and a dash of soda.
promoted for a simple long serve this summer in a chilled glass filled with ice and lemonade plus a squeeze of fresh lime. Also recommending Southern Comfort for refreshing pitcher serves, brand manager Natasha Pattison adds: “The presentation of the drink is essential so use garnishes to give each drink its own identity.” The trend for indulgent flavours and escapism is set to continue over the summer as consumers seek “treats”, going out less often but making a night of it, says Jeremy Hill, chairman of drinks company HiSpirits. “The overall ‘sweetshop and cakeshop’ flavour trend for cocktails and long drinks will continue, but for the summer we expect the usual seasonal shift, with a little less emphasis on ‘warming’ flavours, such as coffee and butterscotch, and a little more on lighter, fresher flavours such as fruit and mint.” Hi-Spirits is offering new serving suggestions, supported by point-of-sale materials, for a number of its products such as Volare liqueurs. Antica Sambuca is to be promoted this summer with a “long serve for every flavour”, promoted through neck labels on its six most popular flavours such as apple and banana. With bars being offered branded pitchers and glasses, ideas include the Raspberry Sambuca Spritzer, mixing Antica Raspberry with lemonade over ice. “Antica long drinks are quick and simple to make, and deliver great margins,” Jeremy
The Zephyr The signature serve for Belvedere Vodka this summer is this refreshing cocktail. 45ml Belvedere Vodka 25ml Fresh pink grapefruit juice 15ml Orgeat 15ml Fresh lemon juice Fever-Tree Tonic Shake the first four ingredients and finestrain over ice into a highball.Top up with tonic. Garnish with a pink grapefruit wedge. explains. “They sit somewhere between a simple pitcher of draught beer or cider and more complex cocktail pitchers.” Summer serves being promoted by Hi-Spirits for Buffalo Trace bourbon include a Buffalo Mojito, replacing the rum with whiskey, and a Buffalo Mint Julep. While there may be no Olympics, Julie Ingham at drinks company CWF says there are still opportunities to capture consumer spend, including annual sporting events such as Wimbledon as well as this summer’s arrival of the royal baby and celebrations for the 60th anniversary of the Queen’s Coronation in July. CWF is promoting its new range of Harvest Fruit Wines for long pours over ice as well as cocktails, with three different flavours: Fruits of the Forest, blending fruits such as raspberry, cherry, blackberry and blackcurrant; Orchard Fruits, featuring apple, pear and peach, and Cherry. “For the licensee, the difficulty is balancing the most unpredictable nature of British weather with a range of drinks that meets consumer demand for a taste of summer in a glass,” Julie adds. “The solution is to ensure a range which is flexible, particularly those that can be used as either mixers or as a base for cocktails. Any leftover stock from a summer season affected by poor weather can be used creatively in the run-up to the festive season.”
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Nathan O’Neill (pictured) and Nick Wright of Milk & Honey London step out from behind the bar
Train service Bartending for us has never been about just making drinks. Don’t get us wrong: we focus on drinks as much as anything and our aim is to always create the highest quality for the guest. The move to Milk & Honey has opened our eyes to the effects and need for service, by stepping out from behind the bar and seeing the experience as a whole. Within the bar itself we have only bartenders; basically we are the all-rounders. We take orders, provide drinks and a quality service and ensure the customer’s night runs to plan. The idea of picking up floor shifts was something completely alien to us when we began bartending, it just never seemed to happen. Now however, it’s a regular occurrence and has opened our eyes to a whole new side of our industry. Luckily, being employed at Milk & Honey has given us access to a training programme which embraces this concept and – we are in no doubt – is some of the best being offered in our industry at present. The basis of this training has time and time again proven itself to be invaluable. It has helped instil the confidence in us to know that we can
provide guests with not only excellent service but an accurate perception of the differences in cocktails, spirits, liqueurs and wines, be it New or Old World, and beers, from ales and lagers through to craft. This thirst for knowledge is not just driven by us as bartenders but also by the guests themselves. Their enthusiasm and passion for more information on the products they are consuming, to the origins of the drinks in our 40-strong cocktail list and their ability to describe their perfect drink for you to replicate is incomparable to that of previous years. We believe this stems from a shift in how consumers approach the food and drinks they purchase, and an increased variety of ingredients and skills being available. In attempting to offer above and beyond to each guest, the opportunity is created to help build not only a good personal relationship with them, ensuring repeat custom, but also creates faith in the knowledge they are leaving with more than just a drink, and generates a great platform for those employed in the industry to take a step back, look at our knowledge and think, “How can we improve ourselves?”
Mixologists’ corner Juniper Sling A summertime twist on a classic, created by Geoff Robinson of Happiness Forgets in Hoxton, east London. 40ml Hendrick’s Gin 20ml Byrrh 20ml Lemon juice 10ml Sugar syrup 1 dash of celery bitters 1 dash of lemon bitters 6 Juniper berries Tonic Water Gently muddle juniper berries and add other ingredients in a highball/sling glass. Add cubed ice, churn and top with tonic water. Garnish with two slices of cucumber.
Spiced Honey Flower A springtime drink with June Liqueur, which is made from vine flowers, devised by Philip Duff of Liquid Solutions and Door 74 in Amsterdam. 30ml June Liqueur 30ml Gin 4 spoons of honey 10ml Fresh lemon juice 10ml Fresh orange juice Half a de-seeded green jalapeño Muddle the jalapeño in the shaker. Add other ingredients and shake with ice. Strain into a frozen Martini coupe glass. ML
The team behind British vodka Element 29 are promoting cocktails made by infusions using ingredients foraged in the British countryside. Infusing the vodka with nettle and borage creates a spirit suitable for mixing with tonic or apple juice or for a twist on a Pimm’s.Vodka infused with ripe wild cherry and young dog rose works well mixed with oldfashioned lemonade or as a base in a flute of sparkling wine.The vodka can be infused with the whole heads of elderflower and the yellow flowers of gorse for a spirit that is very refined and delicate in flavour, ideal for mixing with soda for a Foraged Vodka Collins.
A cocktail list inspired by the sport of polo has been introduced at Coworth Park, Dorchester Collection’s luxury hotel in Berkshire. Tying in with the start of the UK polo season at the end of April, they were created by food and beverage supervisor Matthew Saunders. The Modern Julab, inspired by polo’s roots in ancient Persia, is made with Maker’s Mark bourbon, rose syrup and fresh mint leaves. Under the Neck – named after a difficult shot in polo – mixes brandy and Flor de Caña seven-year-old rum with ginger ale, whipped with orange juice, ginger and lime and topped with orange and lemon bitters. Number Three, named after polo’s top playing position, combines Bombay Sapphire gin with Green Chartreuse, ginger and lemon juice.
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Bartenders to represent UK in G’Vine final Bartenders in Brighton created new cocktails celebrating the age of Prohibition in a competition run for Buffalo Trace Bourbon. First place went to Jim Turner (pictured) from Brighton Rocks who will compete against other regional winners in the grand final later this year for a prize of a trip to the distillery in Kentucky. Second place was Scott Hasselton of Above Audio and third was Alan Coulter of La Maison Du Vin. More, including recipes, at www.barmagazine.co.uk.
Russell Ward (pictured) from Sheffield has been named one of the best bartenders in the world at the TGI Friday’s World Bartender Championship 2013 in Dallas, Texas. He finished fourth in the competition which was entered by over 8,000 bartenders from 60 countries. Russ won the TGI Friday’s UK title in September. The world title went to Hiroyuki Yamada from Tokyo.
Bartenders Hannah Lanfear Hannah Lanfear and Jamie Jones will be heading to Cognac in June to represent the UK in the global final of the Gin Connoisseur Program (GCP) organised for French gin G’Vine. Hannah, who is bars manager at Boisdale in Canary Wharf in London, won the London preliminary heat. She created The Mary Jean, which mixes G’Vine Nouaison with Aperol and Coco Real coconut cream. Jamie, who is part of Manchester-based consultancy The Liquorists, won the northern preliminary heat in Manchester with La Floraison D’Etre which mixes the gin with
El Dorado issues Swizzle challenge
Bartenders are being challenged to invent a twist on a classic Swizzle drink for a chance to win a trip to Guyana in the Caribbean with rum brand El Dorado. The annual Swizzle Competition, run by Love Drinks, requires them to mix the rum with “something sweet, something bitter, something sour and something non-alcoholic”. With a deadline of May 20, 12 entrants will be selected to compete in each of five regional heats over the summer. Winners will compete for the prize in a UK final in London. Those competing will be expected to provide evidence of how they promoted their drink in their bar. It will be hosted by Stef Holt, El Dorado’s international brand ambassador. Email Stef at stefanie@ theeldoradorum.com for entry details.
olive oil, peppercorns and elderflower liqueur. They will compete against 13 bartenders from other countries including Germany, Spain, Singapore, Australia and Japan in a week of challenges in a 16th-century manor, home of G’Vine Gin, in the Cognac region in south-west France. Aiming to identify a potential global brand ambassador for G’Vine, the prize includes US$3,000, training and the chance to present seminars at Tales of the Cocktail in New Orleans in July and Bar Convent in Berlin in October. More, including recipes, at www.barmagazine. co.uk.
UK bartenders offered NYC switch Bartenders in the UK have a chance to work in the hottest new bar in New York City in the latest Auchentoshan Switch competition. The competition is seeking one bartender from Europe, including Britain, to work for two weeks in The Dead Rabbit Grocery and Grog, the Lower Manhattan cocktail bar opened by Sean Muldoon in December. At the same time, bartenders from across North America will compete for a chance to work at Nightjar in Old Street, London. The talent search is organised under the banner of Auchentoshan Lowland single malt Scotch whisky, which is distributed in the UK by Cellar Trends. The deadline is July 12, 2013. Visit www.auchentoshan.com/switch.
Exotic twists in Nightjar menu Florida-based Tropics Beverages is launching premium frozen fruit purees and mixers in the UK on-trade. The 14-strong range 100 per cent natural range is designed for bars and includes Piña Colada, Mojito and Margarita for mixing with alcohol. They are flash pasteurised and frozen in 946ml tetra packs with a frozen shelf life of two years.
Nightjar in Old Street, London, has launched a new cocktail menu featuring exotic ingredients. It has been created by bar manager Marian Beke, head bartender Luca Cinalli and their team, sourcing fruits, teas and other products from around the world, many for their health-giving properties. The list also includes a new section of lower-alcohol alternatives. Ingredients include rare fruits such as the
longan berry, durian and yuzu as well as rooibos espresso, oolong and pu-erh tea, umami foam and homemade umeshu. The Kenko-Teki Swizzle (pictured), which is Japanese for “healthy”, contains Nikka Whisky from the Barrel, matcha green tea, buckwheat rice syrup, alfalfa and a green coffee bean infusion, garnished with a perfumed fan. More at www.barmagazine.co.uk.
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Infinite varietal Bars can tap into a thirst for different regions, grapes and styles of wine, reports Mark Ludmon
ast month, bars and restaurants across the UK and around the world celebrated Malbec World Day. From tastings to tango performances, it built on the evergrowing popularity of Argentine wines and the country’s leading grape. Nobody has embraced the region more than the UK-wide group of Gaucho restaurants and bars, which have the largest Argentine wine selection outside of Argentina. Coinciding with Malbec World Day on April 17, a new wine list was introduced, featuring over 200 wines including 70 different Malbecs. Over a third of the wines are exclusive to Gaucho, including its own blends under the Corte G name. New wines include a single-vineyard Torrentes from El Porvenir de Cafayate in Salta, a Mendoza from the old Dos Alturas vineyard in Maipu, and a blend of two-vineyard Malbecs from Bodega Benegas in Gualtallary in the Uco Valley. Phil Crozier, director of wine at Gaucho, has been championing Malbec for many years and has introduced a list of “Super
Malbecs” which tend to be single vineyard or iconic Malbecs from both large, wellknown wineries and small boutique producers. “We are very lucky in Argentina in that we can taste every region and subregion through one grape, Malbec,” he says. “The idea behind the Super Malbec list is to separate those Malbecs that take a more terroir-specific approach to the winemaking and also feature wines that have a very limited allocation.” Examples include the Kaiken “Ultra” Malbec which takes grapes from four sub-regions of Mendoza. “The art of blending Malbecs from different regions gives much to the attractiveness of Malbec,” Phil adds. “High altitude and cool temperatures tend to give flowers and purity to the fruit while giving acidity to a blend, especially if the other components are from warmer parts of Mendoza such as Lujan de Cuyo and Maipu in the east which gives more roundness and depth.” Wines from the New World generally continue to outperform the Old World. According to the latest Wine Nation report
Tom’s Bar Pernod Ricard UK has been working with bars such as the Fifth Floor Restaurant and Bar at Harvey Nichols in London on promotions pairing its champagnes Perrier-Jouët and GH Mumm with canapés. Tom’s Bar, the champagne bar inside House of Fraser in Manchester, offered themed festive canapés with a glass of Mumm Rosé in the run-up to Christmas. “With the rosé champagne, people felt they were getting a very good deal with their free canapés,” says Tom’s director Andy Aldrich. “We had some excellent feedback, some people trying Mumm Rosé for the first time and really enjoying it. It gives customers a little push towards choosing this style of champagne and generates increased sales.”
wine from Accolade Wines, the New World grew its share of wine in the on-trade to 49 per cent, up by two per cent year on year, while a decline in wine in the on-trade was mostly due to France and Italy. However, the report also highlighted that branded wines are growing in the on-trade while non-branded are falling, supporting Accolade’s focus on leading brands such as Hardys, Echo Falls and Banrock Station.
Old World wines remain strong for drinks merchant Inverarity Morton which has made some interesting additions to its list this year such as a classic range of varietal wines from Domaine Galetis in the south of France and Green Fish Beredjo and Red Boar Bobal from Spain – the later using the Bobal grape which is not common in the UK market. Other newcomers include Domaine Larroque,Vin de Pays de la Cité de Carcassonne, with grapes Roussanne and Rolle – the French name for Vermentino. “Rolle is very similar to Pinot Grigio: minerally, crisp and a little bit classier,” says Claire Blackler, wine buyer and trainer at Inverarity Morton. “This is a whole new appellation and grape variety in France.” Low yields for Pinot Grigio in Italy last year led Inverarity Morton to look elsewhere to find good-quality Pinots at the right price, opting for a Hungarian wine that will be sold under the company’s own label. Claire adds: “There is definitely an
Old World bias on the list purely because the Old World has proven to be extremely good value for money. The French wines that we’ve tasted have been of exceptional quality. Sadly we haven’t been impressed so far with the New World but we’ve not exhausted our search there by any means. Australia is hard work at the moment because of the exchange rate. Conversely, South Africa is offering unbelievable value. With Australia, we’re getting in some higher-level wines, really looking to up our game in this area as they’re not so hot at the more affordable end. Other regions of interest are Hungary and other parts of Eastern Europe, Greece and even England, driven by a combination of price, quality and market trends.” The Spanish wine category in the UK is being driven by investment by Pernod Ricard in its Campo Viejo brand, which is growing by 44 per cent in volume and 33 per cent in value. From July, it will be released in stylish new bottles with premium packaging. After the successful launch of Campo Viejo Tempranillo last year, September will see a new varietal added to the range with Campo Viejo Garnacha 2012, sourced from old vines in the Riojo Baja region. It is a fresh, light style that delivers red fruit characters, floral notes and peppery spice and will be packaged in a Burgundy-style bottle. “We know that there is consumer demand for Garnacha and, as the leading Spanish wine brand in the UK, we are
Caffè Rizzoli Jeremy Massarella has chosen to list Italian sparkling wines from supplier CWF at Caffè Rizzoli, his new Italianstyle café-bar in Sheffield’s Meadowhall Centre. It stocks a sparkling Pinot Noir and three types of prosecco including the bestseller Senior Valdobbiadene Extra Dry. Jeremy says: “We offer a range of proseccos as we recognise that in these times of economic uncertainty it is important to offer the customer a choice but within the parameters of the brand. This then allows the customer to trade up and down the budget that they have.” perfectly positioned to bring a premium branded offering to the market,” says Lucy Bearman, head of marketing for wine at Pernod Ricard UK.
With the ongoing economic slump, Britons are looking for value more than ever in wine but do not want to compromise on quality, says Julie Ingham, who heads marketing at drinks supplier CWF. “All wholesalers can now offer an exceptional array of quality ‘entry level wines’, which you can be proud to name and serve as your house wine, through to more premium offerings that consumers can be enticed to trade up and perhaps trial for the first time,” she adds. CWF has enjoyed “phenomenal” success in the on-trade with its Kissing Tree wines that are easy drinking and fruit forward, Julie adds, with key varietals such as Californian Zinfandel Rosé, Australian Pinot Grigio and Australian Shiraz. Another success story for CWF is its proseccos from Casa Gheller and Bortolomiol. “Demand for prosecco is strong because consumers love the soft and fruity style,” Julie explains. “There is no aggressive acidity which makes it the perfect accompaniment to most meals. The extra-dry category in particular has a hint of sweetness that attracts many people who www.barmagazine.co.uk |39
Franco’s Franco’s restaurant and bar in St James’s, London has launched its 2013 rosé wine list, describing it as the largest of any restaurant in London. There are 35 rosés from Italy, including eight exclusive to Franco’s, and 10 from France, including Caves d’Esclans’ 2010 Garrus from Domaine Sacha Lichine in Provence, priced £175 a bottle. General manager Jason Phillips says: “We are known for our extensive and quality wine list and having so many rosés to choose from, which adds an element of interest and a talking point for our customers.”
find champagne, cava and other styles of sparkling wine too aggressive. Furthermore the price of prosecco is competitive against champagne which may also go some way to explain its popularity among consumers continuing to feel the bite of the economic downturn.”
Cava and prosecco are driving growth in the sparkling wine category while volumes of champagne were down 6.1 per cent in the last year, according to the latest figures from the Champagne Bureau. However, “grand marque” champagnes remain essential to wine lists alongside sparkling wine and the smaller champagne growers, says Max Helm, London bars account manager for Moët Hennessy. “If someone is spending £50 plus, they want to have confidence in what they’re drinking, and lesser-known grower champagnes can sometimes mean reduced sales.” He stresses that service is essential for driving sales of champagne, from staff training to presenting it in glasses and ice buckets with matching branding. “Not only do you educate the staff about a particular style of wine, but also about your brand. A confident bartender recommending
premium champagnes, by the glass or bottle, with a little anecdote, personal experience or historical fact about the house can hugely influence the customer’s purchase.” The figures from the Champagne Bureau indicate that, while volumes have fallen, actual value has edged up by 0.5 per cent. This is good news, says the bureau’s UK director Françoise Peretti, as champagne has always been about increasing value rather than volume. “The UK is a solid and mature market where consumers are drinking better but drinking less. The on-trade is important as bartenders and sommeliers can take time to educate people about the product so that it is more than just selling bottles.” She says further opportunities could come from consumers learning more about vintage champagne and styles such as the lighter and fresher Blanc de Blancs “which is not fully understood” in the UK. Daniel I’Anson, business development manager for Champagne Jacquart in the UK, says that, for them, Blanc de Blancs is a growth category. “It’s about giving people information about what Blanc de Blancs is, that it’s 100 per cent Chardonnay and why it’s different,” he says. “More and more, when you go to a bar or restaurant, you have not just Brut and vintage but inevitably Blanc de Blancs but it takes a while for knowledge to cross over to consumers.” Jacquart is the flagship of the Alliance Champagne Group and has been growing distribution in the UK on-trade since forming a partnership with UK agency Enotria two years ago. The Brut and Rosé have dominated listings in bars such as Kettner’s where it is the house pour although in June, it will be launching a new prestige cuvée to replace the Brut de Nominée NV. Prestige cuvée is the focus in the on-trade for champagne house Bruno Paillard alongside its Premier Cuvée Brut and Rosé. Called NPU – “Nec Plus Ultra”, meaning “there is nothing beyond” – it is “the ultimate expression of champagne”, says export manager Alice Paillard, daughter of Bruno Paillard who founded the company in 1981. “This is a wine that needs to be hand-sold to customers, hence its placement in the very top-end bars,” she says. “The 1999 vintage is a Grand Cru Champagne – a blend of Chardonnay and Pinot Noir – aged for more than 12 years pre-disgorgement.” Alice says that smaller brands such as Bruno Paillard succeed despite not having the budget of the big international brands. “The curiosity, enthusiasm and
thirst of sommeliers and bartenders for pioneering producers, who always push the boundaries in the search for quality, is spread through word of mouth alone, without the need for big marketing budgets. Because of the demanding decisions we take to create high-quality champagnes, we cannot be at everyday price points, but the champagne can still represent value for the consumer because the expense is all about what’s in the bottle, not a marketing campaign around it.”
There are about 140 champagne houses, 145 growers and 19 co-operatives represented in the UK market, boosted by consumers’ increased knowledge of champagne. For smaller growers, interest is particularly coming from the 10 per cent of drinkers classed as “adventurous consumers”, says Sandra Cizeron of Les Champagnes de Vignerons, the trade body that represents champagne producers and co-operatives of growers. “The numerous champagne bars and restaurants in the UK have, therefore, a fantastic opportunity to differentiate themselves from the offtrade with new and original products that can only be found by dealing with these small producers. Further added value in working with smaller producers includes quality advice directly from the growers, as well as services, such as champagne tasting sessions and tasting menus that match food and champagne.” She adds that there is still great potential for discovery among British consumers thanks to the huge diversity of terroirs. However, familiar brands are key to maximising champagne sales in the UK on-trade, according to Vicky Wood, head of marketing for champagne at Pernod Ricard UK. “Consumers are more comfortable ordering known and well-respected marques. Houses like GH Mumm and Perrier-Jouët offer unparalleled consistency and a highly recognisable ‘house style’, whether the consumer prefers the lightness of Chardonnay-driven Perrier-Jouët or the structure of Pinot Noir-driven GH Mumm.” Citing Alcovision research,Vicky adds: “Consumers see champagne and other sparkling wines as separate entities and the occasions for consumption are similarly clear-cut. Sparkling wines are regarded as an ‘everyday pleasure’ whilst champagne is still reserved for celebrations, special meals or occasions. Particularly in the context of fine dining, champagne is renowned as a great ‘food wine’ and few consumers would consider trading-down to a sparkling wine.” n For a preview of this year’s London International Wine Fair, visit page 26.
vermouth Mele e Pere
Bitter victory Classic cocktails and Italian drinking culture are driving a vermouth revival, reports Mark Ludmon
t bars across the UK, the revival in classic cocktails has brought vermouth back onto the menu. “Vermouth is very fascinating for bartenders as it is a modifier in the core classic cocktails,” says Giuseppe Gallo, global brand ambassador for Martini vermouth. “Most spirits 150 years ago were pretty undrinkable so vermouth was added to give it a bit of flavour.” Today, the complexities of vermouth provide bartenders with opportunities to enhance the spirits they are using. “We have been seeing increased demand for information about vermouth from bartenders over the past two to three years,” Giuseppe says. A dedicated vermouth bar has been created at Italian restaurant Mele e Pere in Soho, London, opened last year by brothers Richard and Peter Hughes and chef Andrea Mantovani. Restaurant manager Ed Scothern, a sommelier, has built up a selection of vermouths ranging from French and Italian brands Carpano Punt e Mes, Noilly Prat, Cocchi di Torino, Lillet, Poli and Dolin through to Atsby Dry from New York and Vya from California, with more due to be added. Ed and the bar team also make their own vermouths using a range of herbs and spices that can be seen steeping in distilled spirit in jars on the back bar. The red vermouth is slightly bitter, made with wormwood, bitter orange, gentian and sweet basil, while the
dry vermouth is citrusy, using caramelised lemon peel, marjoram and lemon thyme. The sweet rosé vermouth, made with peach and apricot, is ideal with dessert or cheese. They are recommended for drinking on the rocks, with a wedge of orange or lemon, but the menu features cocktails such as a Negroni and Martinez as well as Martinis and Sours. Along with amaro and other bitter spirits, vermouth is increasingly being used by bartenders emulating their heroes such as Harry Craddock, says Angus Russell, Vintage Manhattan at Bar 45 at 45 Park Lane
premium brands buyer at drinks merchant Inverarity Morton. Craddock, who headed the Savoy’s American Bar in the 1920s and 1930s, used the fortified wine in many recipes in his Savoy Cocktail Book such as the Corpse Reviver #2 with Kina Lillet. Angus adds: “Bartenders are now understanding how bitters and vermouth help create a ‘party in your mouth’, if you will, by playing on the bitter receivers on your tastebuds to give a much fuller, interesting and rounder mouth feel. With the addition of various herbs used to aromatise these wines, it can make for a much fuller and complex drink.” He recommends Mal Spence’s Kelvingrove Café in Glasgow, where vermouth takes centre stage in its menu of reverse-style cocktails. Drinks here include the Lafayette, combining Dubonnet Red and Martini Dry with Black Bottle whisky and Angostura Bitters, and the Golden Glow, made with Martini Rosso, Bombay Sapphire gin,Yellow Chartreuse and orange bitters. A small but growing number of bars around the UK are playing with vermouth but Giuseppe says London is the focus, at places such as Nightjar, the Artesian, Duke’s, the Bar at the Dorchester, Bar 45 at 45 Park Lane, the Connaught Bar and the American Bar. For the past three-and-a-half years, Giuseppe – formerly manager of Purple Bar at London’s Sanderson hotel – has been taking the vermouth message around the world, promoting its history and production at events such as Boutique Bar Show in the UK, Tales of the Cocktail in New Orleans and Bar Convent in Berlin, alongside the likes of Ago Perrone of the Connaught Bar and Alex Kratena and Simone Caporale of the Artesian. Martini has also supplied small oak barrels to bars such as Nightjar for ageing cocktails like Negronis and Manhattans, while others have been given large Italian-style retro “gallona” mixing glasses for making four Martinis or Manhattans at once. Martini has also created bespoke vermouths for the Artesian Bar and the Dorchester and sourced vintage bottles such as a 1974 Martini Rosso for making an El Presidente at the Rivoli Bar at The Ritz and a 1970s Martini for a Vintage Dry Martini at Salvatore at Playboy. Since 2009, more than 3,500 bartenders from around the world, including many from the UK, have been taken to Martini in Turin to learn about the craftsmanship of vermouth and Italian drinking culture, including the early-evening aperitivo. More activity will take place this year to mark Martini’s 150th anniversary, including continuing training for bartenders into how to make their own vermouth. Giuseppe explains: “They see how difficult it is to make sure that it is consistent and the skill that goes into making it.”
Bar May 2013 final_mrf Bar Magazine May 2013 19/04/2013 14:42 Page 1
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Some like it hot With the Caffè Culture show this month, Mark Ludmon looks at the options and opportunities for bringing café culture to bars
ritain’s coffee shops turn over about £5.8billion a year, with both chains and independents continuing to thrive, according to the latest data from Allegra Strategies. With pub companies such as Whitbread revealing that coffee is driving profits, bars and pubs are seizing the opportunity. “Serving great coffee that rivals the high street can give bars and pubs a constant flow of trade, lessening the impact on profitability of quieter daytime periods and seasonality,” points out John Sutcliffe, out of home and convenience controller for leading supplier Taylors of Harrogate. “With four per cent growth in the last year alone, the UK coffee market is ripe for outlets looking to differentiate their offering and attract footfall during nontraditional hours.” Supplying a broad range of different coffees, Taylors offers the licensed trade support such as training and literature and has launched a website, at www. taylorsoutofhome.co.uk, to showcase its point-of-sale solutions and branded merchandise alongside its teas and coffees. Options can be as simple as filter coffee in 65g pouches in different blends, delivering enough for an eight-cup cafetière, through to single-origin coffees. “Just as with food, consumers want to know where the product in their hand has come from and, with single origin you can be assured that the coffee beans used are all from the same region or estate and haven’t
Nespresso is expanding in the bar sector
been blended with coffees from anywhere else,” John explains. Bar operators need to look at offering more choice than the standard coffees, says Grant Lang, founder of Mozzo Coffee, which supplies coffee and machines to bars and restaurants. “The classics – the cappuccino and latte – still dominate but coffee menus need to be extended beyond that to catch the attention of the more discerning coffee drinker with drinks such as flat whites and piccolos as these are gaining momentum.” At the same time, good-quality filter coffee is coming back. “You don’t need hot milk to enjoy great coffee, therefore equipment costs may be reduced and cleaning regimes simplified,” Grant says. “This trend is being led by a growth in the offering of single-origin filter and drip coffees alongside an espresso option, based around a blend.” With consumers dwelling longer in bars and coffee shops, profits could be boosted by
Rockwell Bar The Rockwell Bar at the Trafalgar Hotel has become the first venue in London to offer Roispresso, a new Caffèine-free rooibos tea that is served like coffee and is high in antioxidants. Serves include an espresso, cappuccino, latte, americano or ice tea, and it comes in different flavours such as goji, mint, guarana, ginseng with orange, and camomile with pollen. Hotel general manager Jurgen Ammerstorfer says: “With its delicate taste and added health benefits, Roispresso is the perfect choice for busy lifestyles in need of that extra boost.” www.barmagazine.co.uk |45
café culture encouraging people to order more than one coffee per visit, he adds. “To achieve this, there is a need for smaller-sized coffees being served across much of the market. For example, a 4oz piccolo, 6oz flat white, 8oz cappuccino and a 9oz latte rather than one big size for all. This also offers an ideal opportunity to sell additional items such as cakes and pastries.” Investment in good-quality coffee has extended to JD Wetherspoon pubs which is one of the largest providers of coffee in the UK. It has added premium Lavazza freshlyground filter coffee at its 850 pubs. Using the Italian brand’s Tierra Rainforest Alliance beans, it is meeting consumer demand for less milky alternatives to cappuccinos and lattes. Gastropubs have been one of the main adopters of the Nespresso brand in the on-trade over the past three years, including the striking Aguila machine. With its coffee capsules and one-touch recipe preparations, Nespresso coffees can be made by bar staff with no barista training. There are eight “Grand Cru” coffees available for producing all different kinds of coffee, from mild and aromatic to full-bodied and intense. “It is
Star Pubs & Bars Star Pubs & Bars has partnered with Nescafé to offer its lessees a coffee support programme after trials in 135 of its sites which saw sales of coffee increase by as much as 112 per cent. It includes a choice of new equipment for rental or purchase including the Nescafé Milano machine as well as on-site staff training by Nescafé ambassadors and point-of-sale materials for different types of outlet. Lessees also receive insights into customer preferences, the tools and training for running tastings and other advice and follow-up support. Lessee Neal Walksinshaw (pictured) of The Sun Inn in Harrogate, North Yorkshire, saw coffee sales grow by 50 per cent after installing a Nescafé Milano Machine.
proving very attractive to bars and pubs as it is so easy to use,” says Ian McDonald, business-to-business manager for Nespresso. “We are very strong in the Michelin-starred end of the market and we see good growth opportunities.” Demand for more unusual coffees has led leading supplier The Drury Tea & Coffee Company to launch a range of single-estate exotic and rare coffees. The first nine include Brazilian Yellow Bourbon from the Mogiana region, which has a sweet chocolaty flavour and hints of nut and marzipan, and Ethiopian Long Grain Harrar, which has fruit and chocolate flavours plus cinnamon and clove aromatics. The variety of teas is also growing. The Drury Tea & Coffee Company has added to its pyramid teabags range with Saharan Mint, Ceylon Orange Pekoe,Vanilla Rooibos and Green Leaf Earl Grey. Mozzo supplies the Emeyu brand in the UK, packaged in tins reflecting the silks of Chinese emperors’ robes. Sourced from China, the Himalayas and India, the seven teas include Organic Asam, the spicy Pu-erh Chai, Organic Red Fruits and the signature Eight Butterflies Green Tea. United Coffee UK & Ireland has teamed up with tea experts Numi Organic Teas to launch an ethical range of premium teas exclusively for cafés and bars. Teas include Moroccan Mint, Jasmine Green, Aged Earl Grey and Breakfast Blend, made with only real herbs, fruits, flowers and spices. “We’re starting to see the same trends in teas as we’ve seen in coffee over the last 10 years,” says Marcus Swift, sales director at United Coffee UK & Ireland. “Consumers are becoming more discerning and are looking for a high-quality premium organic tea.” Nepalese brand Top Tea has entered the UK market with teas produced by environmentally-friendly farmers and tea gardens on the slopes of Himalayas. Aimed at the licensed trade, the range includes packs from 50 bags to 1,100 bags, including breakfast tea and green tea. New from the Kensington Tea Company is Japanese Gyokuro, regarded as one of the finest green teas in the world, with the leaves grown in the shade rather than the
Caffè Culture For bar and pub operators looking to develop their hot drinks offering, the annual Caffè Culture show provides a chance to interact with 230 specialist suppliers. Taking place on May 15 and 16 at Olympia in London, it also offers guidance through free seminars and demonstrations. The Coffee Machine Company is returning to the show to showcase its key models from leading brands including the Rancilio espresso machines and Ceado espresso grinders. Leading German manufacturer Sielaff will present its machines including the stylish Piacere Touch, which can make speciality hot drinks at the touch of a button, with the choice of push-button or touchscreen models. Bonzer will display its products for the café market from coffee machine cleaning aids to takeaway cup dispensers. Rational will demonstrate how its SelfCookingCenter Whitefficiency combi steamer can cook café-style snacks from paninis and croissants to muffins and pizza at the touch of a button. Williams Refrigeration will showcase its front-of-house equipment as well as Jade Counter fridges and bottle coolers. Nelson will present its latest Advantage warewashers alongside counter and cooking equipment. Leading epos supplier PointOne will be promoting marketing software including its loyalty solution. Soft drinks at the show will include the Folkington’s British fruit juice range, with its new one-litre bottle, and Wenlock Spring bottled waters. More details and free registration at www.caffecultureshow.com.
full sun. Founders Alex and Lorraine Tosh set up the business after identifying a need for more interesting green teas in the bar and café sector. John at Taylors of Harrogate says that speciality teas and green tea are expected to continue growing in popularity. “Similar to the speciality coffee market, tea drinkers are becoming increasingly adventurous in their tastes, with afternoon tea growing in popularity with younger customers.” The speciality tea market has grown by 4.5 per cent in the last 12 months and accounts for about 25 per cent of all tea drunk, led by English Breakfast and Earl Grey. Sales of fruit and herbal infusions are up by 6.7 per cent and green tea by 4.9 per cent. Taylors’
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Piacere Touch with touchscreen
best-selling green teas are Earl Grey Green Tea, Green Tea with Jasmine, and Green Tea with Lemon. Marimba World Chocolate has launched the premium easy-to-make Hot Chocolate Melt range which is made from flakes of single-origin chocolate and available as milk, white or dark chocolate drink. “Drinking chocolate is a popular choice and offers an opportunity for bars to up-sell ‘extras’ such as different toppings,” points out Marimba’s operations manager Brad Wright. “There is also the opportunity to be creative with our pure chocolate drinks as they also work very well with flavoured syrups and the addition of spirits or liqueurs, opening up the possibility of hot chocolate cocktails.” At Caffè Culture, Beyond the Bean will be promoting the first White Hot Chocolate Powder from Zuma Beverages alongside its syrups, snacks and other hot drinks. Made with a blend of cocoa butter, sugar and skimmed milk powder, the white hot chocolate can be boosted with syrups such as raspberry, coconut or chai. The variety of syrups available is continually growing thanks to Monin, which has most recently added flavours such as rosemary, tarragon and hibiscus to its range. At this year’s Caffè Culture show, it will also be showcasing its range of frappé powders which includes the traditional flavours of vanilla, chocolate and coffee as well as yoghurt and non-dairy. The UK-made range of Monte Bello syrups is growing distribution in the UK, most recently appointing Bean Coffee London as a distributor. Made with ethically sourced ingredients, they include nonalcoholic syrups in flavours of amaretto,
Coffee ware from Artis
caramel, chocolate, cinnamon, hazelnut, mint and vanilla plus liqueur syrups with an ABV of 4.7 per cent, in flavours of amaretto, calvados, Kirsch, peach, pear William, plum and strawberry. Also at Caffè Culture, DaVinci Gourmet will showcase its range of syrups, sauces and smoothies. “Consumers are still seeking premium products, and bar and pub operators need to mirror trends from coffee shop chains to ensure they continue to attract sales,” says DaVinci Gourmet marketing manager Anthony Wilkinson. “Lattes are the most prominent coffee for adding flavour to, reflecting the increasing trend for personalisation of beverages through the addition of syrups and sauces. This is set to continue in 2013, with consumers exploring more exotic flavours and recipes.” Adding a shot of DaVinci Gourmet syrup to a latte allows operators to charge an extra 25p to 40p, with overall profit margins of up to 80 per cent, Anthony points out. No syrups are needed for new Beanies the Flavour Co, which is a range of premium flavoured freeze-dried instant coffees. With flavours of Double Chocolate, Irish Coffee and Caramel, it comes in 50g glass jars for the bar and café sector where trials have already seen strong repeat purchase. Presentation is important for promoting a premium offering. Glassware and tableware specialist Artis has launched new products in its 2013 catalogue as part of its tea and coffee ranges, including stainless-steel 35cl cafetières and a one-litre polished stainlesssteel tea press. It has also added a one-litre Oriental teapot in lightweight porcelain, matched by a pair of oriental-style cups on a slate base. At this year’s Caffè Culture, pub and bar equipment supplier Stephensons will be presenting Duralex, Steelite and Dudson coffee cups and saucers, Churchill’s vintageprint high tea range, the rustic Steelite Craft range and the new Dudson Evolution Granite range in on-trend grey. Managing director Henry Stephenson says there is a fantastic variety of coffee glasses on the market, from the popular toughened conical latte glasses to Arcoroc’s Looping Coffee Glasses which include silicone heat protection. “When an establishment purchases a coffee machine, it usually comes with a set of branded coffee cups.
Furniture A small patch of pavement can be transformed into a continental café-style environment with the right furniture. At this year’s Caffè Culture show, hospitality furniture specialist GO IN (UK) will be showcasing new outdoor table and bench combinations and new braid-weave weatherproof Terrazza chair (pictured). “It’s important to choose furniture that looks good, is easy to maintain, is comfortable for your guests and gives you good value-for-money over its lifetime,” says national sales manager Vaughann Turnbull. To stop furniture looking shabby, it needs to be fully waterproof and UV and heat resistant and, if it is going to be stored away, folding or stacking units are practical. For materials,Vaughann points out that aluminium chairs are lightweight, robust and will withstand any weather conditions, while stainless steel is equally resilient. “Plastic chairs are available in eye-catching designs and colours – there are many practical, cost-effective and comfortable options. Chairs made from woven material based on polyethylene look similar to cane or rattan and create a sophisticated style – these modern alternatives are fully weatherproof and UV resistant. Wood is an option that exudes warmth and style, and natural oil treatment protects it from the elements and keeps it looking good. Resysta is a low-maintenance alternative to wood – it’s environmentally-friendly, 100 per cent recyclable and fully weather-resistant.” These are fine to serve coffee in, however, it is important that you don’t use these cups to serve tea in. We always advise our customers to stock a range of different mugs and cups for different hot beverages. With coffee, bars are essentially trying to break into an established market in good shape and will have to work hard to wrestle a market share from popular coffee shops.”
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Caffè Culture combi
Caffè Culture chills
At Caffè Culture, Rational will demonstrate how the SelfCookingCenter whitefficiency can provide the ideal solution for cafés and bars with limited space. Visitors will see how the combi steamer can cook everything from pies to paninis, from jacket potatoes to muffins and from bread to pizza – all at the touch of a button and with perfect results. Visit stand J6 at the show on May 15 and 16 at Olympia, London, or visit www.rational-UK.com or call 0800 389 2944.
At Caffè Culture, Williams Refrigeration will be showcasing its range of front-ofhouse equipment, including the company’s new Sandwich Chiller, an open-fronted, self-service cabinet which uses a new, more energy-efficient “air-curtain” system. It will also present upgrades for its popular Gem Multideck series, including optional sliding front doors, a choice of stainless steel colour finishes and robust LED strip lighting. Visit stand E21 on May 15 and 16 at Olympia, London, or visit www.williams-refrigeration.co.uk.
Unlimited water A range of filtered water systems is available from Classeq, the only British manufacturer of commercial glass and dishwashers for the catering industry. Eau de Vie filters mains water, chills it, optionally carbonates it and dispenses through a stylish unit. Compact table tops, free-standing or cassette units are available, to rent or buy from £26 per week. It is sustainable and environmentally friendly, reducing transport, waste and collection costs and carbon footprint. Bottles can be branded. Call 0844 998 0870 or visit www.eaudevie.com.
Make your mark Uni-ball’s new chalk marker is a non-permanent marker pen which writes on and is easily removed from chalkboards, windows and other non-porous surfaces including metal and plastic. It is available in two sizes of tips, 5M bullet tip and 8K board chisel for detailed and bolder work. The range comes in eight colours in both the 5M tip and the 8K tip, allowing for vivid coloured writing. It is weather resistant but wipes clean away with a damp cloth. The products are sold in packs of four or eight. Visit www.uniball.co.uk.
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Dishoom invests in TISSL EPoS to drive great service
intage Bombay café Dishoom, which opened in Shoreditch, east London, last year, now serves 3,000 covers a week. It uses TISSL EPoS, powered by handhelds and touchscreen tills, linked to restaurant and kitchen automation. All elements have been integrated by TISSL into a single solution, driven by Dishoom’s desire to enhance the service experience. Founder-wallah Kavi Thakrar wanted the EPoS best able to drive great service and found that in TISSL. “TISSL was recommended as specialist restaurant EPoS from a relationship-focused company. Reputation, rapport, service and pricing made TISSL the right choice.” Staff log on via fingerprint recognition to customised till displays. Orders are taken on handhelds. Service is fast so staff have time to engage with guests. Alerts from the systems keep managers informed and on top of any issues. TISSL reports are invaluable. “The system fires off reports at midnight so everyone starts the day knowing the exact status of the business,” Kavi says. Our managers analyse everything. TISSL is constantly adapting its solution. We can build our future on their technology.” Call TISSL on 01908 525 800 or visit www.tissl.co.uk and book a demo.
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Inside story From shimmering fabrics to vintage lighting, Mark Ludmon looks at decorative ideas for bar interiors
refurbishment of Red Mist Leisure’s gastropub The Exchequer in Crookham in north Hampshire took inspiration from its name for its furnishings. Alongside wallpaper based on country pursuits, Catering Design Group (CDG) came up with framed stamps and old coins as part of the interior’s “story”. Abi-Perry-Jones, principal interior design associate at CDG, explains: “The most successful bar designs use their furnishings and accessories to tell a story. A pile of old books stacked precariously in a corner or languishing forlornly on a book shelf will simply not cut it with today’s discerning customer.Telling a story can be really easy to achieve and doesn’t need to be expensive.” Current projects include a bar where CDG has framed illustrations and passages from children’s books written by a famous local author, while another bar project will feature a large archive map of the local town printed onto the wall to create a focal point. “If you have an especially noisy venue, you can now opt for printing onto fabrics which have acoustic properties to help Cinnebar upholstery and Lustre Tile wallpaper from Zoffany
Mendoza from KAI Contract
diffuse sound,” Abi adds. Modern engraving and print techniques, including digital printing, are used by leading fabric and wallpaper brand Sanderson to create classic designs in its latest collections. The new Richmond Hill prints, wallpapers and weaves are influenced by Europe, India and China, featuring hand-painted original artwork by Sanderson’s designers. The eight wallpapers in the collection include paisleys, stripes and damasks, printed on non-woven paper. One design is Pavilion, a beautiful, simplified interpretation of the 18th-century wall coverings found in stately homes throughout England, while Box Hill is a soft, block-printed leaf design in a gentle scattered pattern. The new Quartz weaves and wallpapers from another leading brand, Zoffany, combine romance, history and innovation, with a contemporary, opulent style. The weaves offer 12 lustrous qualities including silks, sheers, stripes and semi-plains woven with beautiful yarns and subtle patterns in soft mineral colour palettes of rose quartz, chalk and silver and richer dramatic palettes of lapis, gold and amethyst. The wallpapers are inspired by archive imagery but use new techniques and materials including foil and light reflective papers and inks to create unique and stunning wallcoverings. Wallpaper designs include Lustre Tile, printed on metallic foil with layers of translucent inks that distress and crackleglaze the surface. Depending on the colour, the effect ranges from that of “foxed” mirror tiles to the lustre glazes of Arts & Crafts ceramics. Weaves include Cinnebar, a heavy linen interwoven with metallic yarns to produce a shimmering richness, suitable for contract upholstery. There has been a significant increase in demand for metallic vinyls, says Robert Walton, commercial director of Agua Fabrics, which designs, manufactures and distributes fabrics for the bar, pub and
Manchester City FC A new hospitality lounge at Manchester City Football Club’s Etihad Stadium was created last year by design consultancy 20.20 with fit-out specialist Freemont and CrestJMT Leather, which provided upholstery for both the VIP Connell Club and the guests and players’ Mancunian Suite. The booths and banquettes in the Connell Club feature ash-coloured Shelly leather which is made on corrected grain hides finished with a pigmented topcoat, embossed with an artificial grain. The sofas in the VIP reception area are upholstered in pebble tones using Vele, a high-quality grain hide that has been milled to bring out the natural look of the leather and finished with a soft pigmented topcoat to give it a smooth silky touch. In the dining area, the designers chose the elegantly rustic Byron, made from heavier-weight Brazilian hides, for creating a smooth finish for the dining room chairs. The vibrant Mancunian Suite, which celebrates the culture of Manchester and the heritage of the club, features graphic representations of the city’s musical legacy and club anthems. Here, the designers used steel-coloured Shelly leather and Byron for the booth and banquette seating. www.barmagazine.co.uk |51
furnishings Pegasus Gold from Agua Fabrics
Further North Handmade vintage-style light bulbs from Dowsing & Reynolds have been added at John Gyngell and Christian Townsley’s bar Further North (pictured) in Chapel Allerton, Leeds. The bulbs create “a lovely ambience”, says James DowsingReynolds who set up the lighting company. “The old-fashioned-style filaments glow with warm light, just like the originals invented by Thomas Edison. They are very versatile and can be used with a lamp shade or just on their own. They can be used as the main light in a room or can simply be decorative.” They come in a range of shapes, including standard, pear, radio valve and globe, and a range of filament styles such as quad loop, squirrel cage and twirl. Dowsing & Reynolds now supplies bars and restaurants around the world. “There has been a large fixation on energy-saving bulbs for quite a while now but they don’t look good when they are being used decoratively,” James adds. “These bulbs add real beauty to a room.”
club sector. “Designers are either looking for glitz and sparkle or, at the other end of the spectrum, the industrial look,” he explains. Most popular for this has been Agua Fabrics’ Mystique collection which offers contemporary effects for upholstery, with colours such as gold, cream, copper, pearl, ivory and chocolate. Much of Agua Fabrics’ business is in standard faux leather collections which come in a broad range of stylish colours. “We are seeing quite a lot of dual texturing coming through on banquette seating where there will be a faux leather on the seat and a soft fabric on the back, or vice versa.” New collections have been added by Geometric Fabrics, the contract fabrics specialist for the hospitality sector. They include the Moorland collection which
reflects the colours and flora of the Highlands and moors with traditional but timeless checks and stripes. The flameretardant contract weaves are available from stock in three designs and six colourways. Fabrics at the Hilton London Euston Hotel, home to Woburn Place Bar & Lounge, were sourced from KAI Contract, part of long-established fabrics specialist Ashley Wilde Group. The designers selected KAI’s glamorous Scriva collection, which is an indulgent, crushed velvet for contract interiors. It is available in 38 colours including rich crimson, deep aubergine and plum as well as soft muted tones of pebble, oyster and mocha or fresh and vibrant shades of turquoise, aqua and lime. Other glamorous collections from KAI Contract include Mendoza, made up of translucent shimmering voiles and sheers, combining stripes and textures with sophisticated tones of bronze, black and ivory using metallic-effect yarns. When choosing wallpapers and fabrics, designers are now looking at them for providing contrast within eclectic modern interiors. “’Mis-matched’ is the new buzz word on the bar scene and is a great tool for operators looking to create a quirky, edgy look,” says Abi at CDG. “We used mis-matched vintage light shades hung at different heights from a barn ceiling and again with reclaimed mirrors to fill a wall space.” She cites the “mishmash of decorative styles” at Callooh Callay in Shoreditch, east London, designed by Dtwo Design.
Andy Thornton has launched a collection of vintage industrial-style lighting as part of its Urban Vintage range of furniture and lighting. Shown is the ATLGIP10 Industrial pendant which is suitable as a decorative feature above a bar. Comprising mainly heavy-duty castaluminium components, it has a central perforated ventilation collar bolted to a centre body and large spun dome shade. Supplied in a charcoal paint finish to the outside and with a polished steel interior for added performance, it will accept any light sources equivalent to 60 watts.
Abi believes that furnishings and accessories need to be part of an overall attention-grabbing interior. “’Peacocking’, a term taking from the urban dictionary which means ‘dressing for attention’, pretty much sums up the attitude bar operators need to adopt in today’s competitive marketplace,” she explains. “In the same way that peacocks use their feathers to lure a mate, bar operators need to adopt this attitude with their interior design to retain existing customers and lure in new ones.”
Moorland from Geometric Fabrics
With recent style trends towards all things retro, Aguaâ€™s Mystique collection helps designers achieve the everstylish industrial look. Available in rich metallic tones, Pegasus and Titan offer plain yet textured-look vinyl available in hip greys and silvers while Bamboo, Troll and Fleur present a modern twist with contemporary patterns. The combination of plains and patterns in this collection, lends itself well to mix and match, creating stunning and eye catching furniture. As with all Agua collections, Mystique is phthalate free and Reach compliant, as well as being fire retardant (Crib 5) and anti-bacterial.
T: 0208 205 0050 W: aguafabrics.com www.barmagazine.co.uk |53
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mobile bars Portable bar from LiquidChefs
Upwardly mobile From cutting-edge design to production-line cocktails, Mark Ludmon looks at the options for mobile and pop-up bars
hen the team behind global members club Apartment 58 set out to create a pop-up bar, they needed something as cool as their original space in London’s Soho.They naturally turned to designer Mia Wallernius who created the original home-from-home interiors at the Poland Street club.The pop-up made its debut last year at art show Bedlam run by Steve Lazarides of London’s Lazarides Gallery at the Old Vic Tunnels at Waterloo. Alan Grant, who founded Apartment 58 with Ronald Ndoro, says: “The bar was designed to fold up and was inspired by traditional Nordic red and white wooden houses. It created a truly unique atmosphere when set against the raw interior of the Old Vic Tunnels.” Bartenders served up Bedlam-themed cocktails from the sponsors, non-alcoholic drink brand Zeo and Snow Queen vodka. It went to other events including London Fashion Week and London’s Designjunction design show and, last month, re-appeared at the Salone Internazionale del Mobile interiors fair in Milan. With a second club
now open at the base of London’s Centre Point, it is helping to reach potential and existing members. “We wanted to expose the Apartment 58 brand to a wider audience as well as create unique experiences for our members,” Alan explains. For bar operators and drinks brands looking for portable solutions, different systems are available from specialists such as ServaClean and Cantilever. Consultancy Shaken & Stirred uses a Cantilever Portabar system because it is ergonomic and flexible. The bars arrive flat packed in flight cases and can be set up in different shapes and configurations, with frontages that are customisable with anything from light boxes to mirrored or speakeasy finishes, explains Shaken & Stirred owner Tom Abram.
“Technically we believe they are the best also as they have sinks with running water operated via a pump system, insulated ice wells, and plenty of storage. Many of the other mobile bars available to buy or rent look the part from the outside, but are a nightmare to work on because once behind them you find they have nothing more than a wooden shelf.” Shaken & Stirred has invested in five bars from Cantilever, totalling 12.5 metres, which provide plenty of scope and flexibility for different set-ups. Working across the UK and western Europe, it has set up premium bars in hotels, fields and shops, mostly specialising in cocktails although it will also provide beers and wine. For a party of 50 to 100 guests, Tom suggests a menu of 15 cocktails, made up of classics, Martinis,
Glastonbury Two destination bars at June’s Glastonbury festival will be run by Arribar!, a venture set up by party specialist Best Parties Ever. Avalon Bars & Events awarded the contract to run the bars which will be located on the main walkway, Butts Lane, over the five days. Open from 10am until 2am, Rock the Kasbah will see revellers enter through Moroccan gates into a kasbah-like space with authentic music and seating for up to 250, including cushions and bean bags. The bar, complete with theming and scenery, will be accessible from two sides. Chameleon, which will be open from 11am
until 3am, will be a chill-out zone, with “intelligent” lighting that changes colour to create different moods. With comfortable seating for up to 120 people, it will serve food between midday and 9pm. At night, the seating will be removed and the bar will take on a club atmosphere, complete with live DJs, playing mainstream music from 11pm. www.barmagazine.co.uk |55
Fever-Tree For the first time this summer, FeverTree will be touring the UK with a Land Rover and an Ultimate Gin & Tonic bar in tow. Serving a quintessentially British gin & tonic and other seasonal mixers, it will debut at Cheltenham Jazz Festival over the May Bank Holiday Weekend followed by Kew the Music, Wilderness Festival and the Edinburgh Festival Fringe. It has been created by Inchmere Design. Rose Black of Fever-Tree’s marketing and events team says: “We feel it is a great opportunity for us to meet and engage our advocates of Fever-Tree whilst also providing the opportunity to reach out to potential new consumers. It is also enabling us to seek potential partnerships with our regional on-trade accounts and support our work with them at a local level.”
contemporary and customised recipes plus a range of premium spirits and mixers, champagne and sparkling wine, a selection of bottled beers and ales, red, white and rosé wines. With their mixology expertise, they can devise themed cocktails for events as they also do for drinks brands. But for a larger event, such as a university college ball for 1,000 guests, just three or four quick-tomake cocktails should be included, “running the bar as a production line, ensuring guests are served simply and efficiently”. For smaller-scale bars in outside spaces, options include the True TDD-3 direct draw free-standing draught beer dispenser which holds three 11-gallon kegs. The unit chills draught beer rapidly, and, when serving, cold air is directed into the beer column to reduce foaming and wastage. DC Products supplies the compact DC20-4A self-
DC20-4A ice machine
contained ice machine which incorporates an ice-production system and ice storage bin, capable of producing 20kg ice over 24 hours and storing up to 4kg. It is made of stainless steel, plus anti-bacterial plastic for the insulated ice-storage bin, and runs off a 3amp plug with a 19mm water inlet connection and 24mm waste connection. Demand for bars for events is being met by a growing number of consultancies, mostly run by ex-bartenders, such as Mixology Group, The Liquorists, Fluid Movement, Hire the Barman, Fling Bar Services, Shaker Events, LA Events, Sweet & Chilli and Heads Hearts & Tails. Portable bar specialist LiquidChefs has been serving up cocktails at events around the world for the past 10 years, including the World Economic Forum meeting for politicians and business leaders in Davos, Switzerland. Sales director Adam Solomon says they have developed three options for clients, starting with a bar serving only cocktails and non-alcoholic cocktails, mostly for wedding receptions in hotels. The standard bar offering is based on serving spirits, mixers, beer, wine and soft drinks but no cocktails. “This is generally used at large-scale events where cocktails are not on offer due to cost parameters or speed of service as it is a lot quicker to pour standard drinks then it is to serve cocktails,” Adam explains. The most popular set-up is a combination of the two, although Adam says it is best to focus on just four to five cocktails, ideally with one for each spirit category. “On top of that we carry all the soft drinks and juices for cocktails anyway, so if someone wanted a gin and tonic or a vodka and cranberry, it is all available at the bar.” LiquidChefs has also designed and manufactured the Evolution range of mobile bars which are collapsible, illuminated and brandable. “The great selling point is they are unique in that they were designed by bartenders for bartenders,” Adam says. “They are completely operational with built-in ice
wells with ice dividers for crushed and cubed ice, speed rails, along with ample shelving space for glassware. It not only allows for a speedy service but there is a place for every piece of equipment and it leaves the operational side of the bar clean and tidy at all times.” For events with an existing bar, LiquidChefs can provide staff, from flair or cocktail bartenders to bar backs and managers. Before joining LiquidChefs five years ago, Adam worked behind permanent bars which may be more “straightforward” but does not have the variety. “Once you operate in the mobile market, it is almost as if you are being reborn. Every shift is completely different with a new set of clientele at each event. On a Monday, you could be managing a smoothie bar at an exhibition and on the Tuesday you could be providing cocktails at a catwalk fashion show. Wednesday could be an office party and Thursday could be a team-building style of event where we teach customers how to make their own cocktails. It is one of the beauties that we have experienced in the mobile bar industry that being able to adapt to the different styles of events on a day-to-day basis is challenging but also very rewarding.”
May Design Series Students from the Royal College of Art’s MA Interior Design programme are creating two bars at the May Design Series exhibition at ExCeL London this month. Ten student groups were shortlisted in a competition to design the DX Bar and the Champagne Bar, challenged to create lively hubs with a distinct design aesthetic but also a practical role. The groups were led by Ab Rogers, head of the RCA’s Interior Design programme, who says the bar project is an exciting way for students to experience the “detail, rigour, science, poetry and conceptual elements” of interior design. The two winning designs will be revealed at the opening of the design exhibition. Projects include Edward Mulligan’s DX Bar design (pictured).
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Inventive solution to growth
Star Micronics has launched the new SM-T300i mobile printer which has been developed in response to the rapidly growing demand for mobile Bluetooth printers that are compatible with multiple operating systems including Windows, Android and iOS. Unlike most printers, the SM-T300i can pair directly with the Apple iPad, iPhone and iPod Touch. It also supports the Bluetooth SPP protocol providing compatibility with other common operating systems with additional wired serial connection flexibility. Compact and lightweight, it benefits from a rugged splash-proof design, making it suitable for bar environments. Star has also introduced a versatile point-of-sale mobile printer, the SM-S220i.
Revolution bar operator invests in new IT system to keep on top of sales
ith the arrival of a new chief executive, Inventive Leisure is poised for further growth. Founded 22 years ago, it has grown to 65 Revolution and Revolucione De Cuba bars across the UK. Co-founder Roy Ellis is stepping down as chief executive and, while remaining on the board, is handing over the reins to Mark McQuater, the former boss of pub and bar operator Barracuda Group. With the size of Inventive Leisure’s estate expected to increase, the company has already responded to expansion by installing IT systems that allow management to keep on top of sales across the estate in real time. They turned to business intelligence specialist Tahola to come up with a solution that would help them to extract data from epos systems at the bars and quickly generate accurate daily and weekly salesmargin reports. The result was an integrated solution combining IBM Cognos software with Tahola’s own EposMart data mart software. This allows management to extract sales and inventory data from the company’s network of point-of-sale systems and transform it quickly into revenue and sales reports that are automatically sent to the decision-makers within the business. This was previously not possible straight from the epos system itself. Marc Dawson, head of IT at Inventive Leisure, says it means they now have “close to real-time reporting”. He explains: “We take a real-time feed from the tills, extracting data every five minutes. Cognos then automatically builds reports which
are sent every 15 minutes to our area managers’ iPhones or iPads until 3am.” The reports contain a like-for-like summary for each bar, showing each hour slot, this year versus last year and the variance. “This enables our managers to be incredibly agile and proactive. We are able to impact the performance of the business immediately by offering relevant promotions, upselling and so on.” Cognos also draws data from The Hub, Inventive Leisure’s in-house-designed system containing information on human resources, training, site audits and other parts of the business. Using this data, the company has implemented an incentive scheme at bartender level. It enables them to put in targets and measure performance, incentivising staff to upsell, drive individual promotions and directly impact the performance of the business. This is linked directly with The Hub for payroll information so staff will automatically be paid their rewards as a result of the till information. It provides close to real-time reporting at bartender level, with staff being able to find out how they are performing against sales targets through the day. Cognos is also heavily used at the company by the marketing and finance departments for ad hoc analysis and reporting. The marketing team are able to gain valuable insight into customers and their behaviour to drive successful promotions and incentives. “There’s no doubt that our business intelligence solution is having a hugely positive impact on our business,” Marc adds.
Call Systems Technology (CST) has hired a head of business development for the QSR Automations hospitality suite (pictured) with a goal of developing the UK market for restaurant automation. Sanj Naha was previously at Livebookings where he was responsible for helping leading hospitality groups to grow their accounts, enhance their operations and maximise capacity management though online booking technology. His clients included Whitbread, Mitchells & Butlers, Young’s, Fuller’s, Prezzo and Tragus. With the UK lagging behind the US in the adoption of restaurant automation, Sanj will show operators how the QSR range enhances customer experience, increases profits and ensures the smooth running of hospitality businesses. Epos specialist GS Systems has appointed Rachel Gaunt (pictured) to head its client support and training offerings for the hospitality sector, including bars, pubs and clubs. She has extensive hospitality operational experience at unit, area and head office levels and has worked with operators such as Living Ventures, Hilton and Tragus. She is responsible for delivering a wide range of training, both within GS and externally to clients.
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GO IN (UK) has launched a number of new outdoor furniture ranges, all of which are featured in their 2013 catalogue, including the Cubic lounge range (pictured). The wooden-framed furniture features whitewashed, oiled acacia – a crisp, contemporary finish that enhances the natural beauty of the grain. There is a choice of coordinating material for the upholstery, with matching decorative cushions if required, creating a luxurious and comfortable seating arrangement. Call 0845 021 4646 or visit www.go-in.co.uk.
This contemporary sofa is upholstered with fabric from Geometric Fabrics’ Phoenix Collection, a colour-rich, vibrant upholstery weave in a cascade of 37 fabrics. This striking chenille is designed to add a welcome warmth to your furniture. The four designs Ash, Embers, Spark and Flame are presented in rich red, burgundy, rust/brown, green and ochre. This durable collection is available from stock and meets flame retardant regulations for the UK, IMO and European markets. Call 0161 653 2233, email firstname.lastname@example.org or visit www.geometric-fabrics.co.uk.
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This deep-buttoned circular seat is upholstered with faux leather from the Shine Collection by Geometric Fabrics. The 14-colour medley includes gold, silver, pewter and bronze, and the soft metallic sheen adds a touch of opulence to your furniture. One of seven collections of faux leather, Shine is fire retardant to crib 5, is in excess of 50,000 Martindale cycles and available from stock. Call 0161 653 2233, email email@example.com or visit www.geometric-fabrics.co.uk.
British warewasher manufacturer Classeq provides glasswasher tips for bars. Consider the glasswasher’s position in terms of the heat and steam it will generate. Make sure there is room to open the glasswasher fully for loading and emptying. Consider a double-skinned machine which may cost more upfront but running costs are lower and it is quieter. If space is limited, select a machine with integral pumps and dispensers. Check the machine has cost-saving features such as insulation and filtration systems. Call 0844 225 9249 or visit www.classeq.co.uk.
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Warewashing specialist Winterhalter has launched a competition to find the Kitchen Porter of the Year. “Kitchen Porters are the Cinderellas of the catering kitchen, doing the work no-one else wants to do,” says Winterhalter UK managing director Stephen Kinkead. “They are the backbone of the foodservice industry.” The prize includes £500 and a meal for the winner and up to five colleagues at a chef’s table at a Michelinstarred restaurant. Their establishment wins Winterhalter products. Visit www.kpoftheyear.co.uk. The deadline is May 20.
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Samsung has launched a new version of the Snackmate light-duty commercial microwave oven, ideal for bars and pubs. With a power rating of 1,100W, the touch-control, programmable model brings commercial microwave technology at an affordable price. It is compact, measuring 517mm x 297mm x 412mm, but with a large 26-litre capacity. It has a stainless-steel interior and exterior, a 20-programme memory and a quick one-touch plus 20- or 30-second option. Call 0845 146 2604, email email@example.com or visit www.uropa-distribution.co.uk.
Marco Beverage Systems, the leading European manufacturer of filter coffee brewers and water boilers, has launched a stylish new range of pour-over coffee makers, BRU. It will initially be available in a 1.8-litre jug model and 2.2-litre insulated flask version. Both are manual-fill models, with plumbed options available. They feature a new patent-pending brewing system and sprayhead configuration, incorporating a new “flash” boiler for superb water flow with improved water temperature stability. Call 01933 666488 or visit www.marco-bev.co.uk.
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Connections ALCOHOLIC BEVERAGES Nasha Beverages Ltd The Gosford Arms, 65-66 Far Gosford street, Coventry CV1 5DZ UK T: 07940573480 E: email@example.com W: www.nashawines.com
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Bose Professional Systems Division 1 Ambley Green, Gillingham Business Park, Kent, ME8 0NJ T: 0870 741 4500 E: firstname.lastname@example.org W: www.bose.co.uk/business_solutions
Comtrex Systems Ltd Contact: Clive Keywood, Sales Manager, 2 Gatwick Metro Centre, Balcombe, Road, Horley, Surrey, RH6 9GA E: email@example.com Point of sale with Comtrex Everything Posible W: www.comtrex.co.uk iControl Hospitality Ltd Amberside, Wood Lane, Hemel Hempstead, Hertforshire, HP2 4TP T: 0330 010 1000 / 0800 6122 868 F: 03300101001 E: firstname.lastname@example.org W: www.icontrolepos.com Kai Design Ltd Unit B2, 1B Mentmore Terrace, Ment House, London Fields, London, E8 3DQ T: 0203 638 3473 M: 0780 063 4691 W: www.kaidesign.co.uk
BALLOONS, BUNTING & FLAGS
Including : napkins, coasters, stirrers, beer-mats
Shop-Equip Limited Park View, North Street, Langwith, Mansfield, Notts, NG20 9BN T: 01623 741500 F: 01623 741505 E: email@example.com W: www.shop-equip.com
CCTV & SECURITY NFS Hospitality NFS House, 15 Harforde Court, John Tate Road, Foxholes Business Park, Hertford, SG13 7NW T: 01920 485725 F: 01920 485723 W: www.nfs-hospitality.com
DRINKS DISTRIBUTION Nectar Imports Ltd The Old Hatcheries, Bells Lane Zeals, Wiltshire, BA12 6LY T: 01747 840100 F: 01747 840467 E: firstname.lastname@example.org W: www.nectar.net
DRAINAGE Auline Group Cyprian Torralba, 59-62 Briindley Road, Astmoor Industrial Estate, Runcorn, WA4 1NU T: 01928 563532 F: 01928580224 E: email@example.com W: www.alulinegroup.com
LIGHTING Dali Lighting Ltd Walker Avenue, Stratford Office Village, Wolverton Mill, Milton Keynes, MK12 5TW T: 01908 324050 E: firstname.lastname@example.org W: www.dalilite.com Deltalight UK 94 Webber Street, Waterloo London, SE1 0QN T: 0870 757 7087 F: 0207 620 0985 E: email@example.com W: www.deltalight.co.uk
Indigo Awnings Ltd Sales & Adminisration Bryn Bellen, Bryn Road Mold, CH7 5DE W: www.indigoawnings.co.uk
FLOORING Broadleaf Head Office: 01269 851 910 London: 0207 371 0088 W: www.broadleaftimber.com/ commercial
SEAMLESS RESIN FLOORING Resdev Limited Pumaflor House, Ainleys Industrial Estate, Elland, HX5 9JP T: +44 1422 379131 F: +44 1422 370943 M: +44 7711 404744 E: firstname.lastname@example.org
Junckers T: 01376 534700 F: 01376 514401 E: email@example.com W: www.junckers.co.uk
BESPOKE DIGITAL WALLPAPER
Dawnvale Units 1&2, Albert Street, Hollinwood, Oldham, Greater Manchester, OL8 3QP T: 0161 684 7879 E: firstname.lastname@example.org W: www.dawnvale.com
IMC Unit 1, Abbey Road, Wrexham Industrial Estate, Wrexham, LL13 9RF T: 01978 661155 F: 01978 729990 E: email@example.com W: www.imco.co.uk
Forrest & Jones 517 Garstang Road, Broughton, Preston, Lancashire, PR3 5JA T: 0845 370 0134 E: firstname.lastname@example.org W: www.featherandjones.com
INTERIOR FIT OUT & BAR SPECIALISTS
Digetex Contract 1, Waterside, Old Trafford, M17 1WD T: 0161 873 8891 E: email@example.com W: www.digetexcontract.com
Supercover Ltd Sovereign House, Trinity Business Park, Wakefield, WF2 8EF T: 0845 844 5000 F: 01924 200010 E: firstname.lastname@example.org W: www.supercoverltd.co.uk
Socket Mobile T: 07787112109 E: email@example.com W: www.socketmobile.com
Celebration Paper & Plastics Ltd Stanley Street, Burton Upon Trent, Staffordshire, DE14 1DY T: 01283 538259 F: 01283 510085 E: firstname.lastname@example.org W: www.celebration.co.uk MiniFridge.co.uk Midland House, Wharf Road, Stratford upon Avon, Warwickshire, CV37 0AD T: 0845 527 1385 E: email@example.com W: www.minifridge.co.uk
County Insurance Northwest County Insurance Northwest Block N2, Chorley Business & Technology Centre, Euxton Lane, Chorley, Lancashire, PR7 6TE T: 0800 781 8604 E: firstname.lastname@example.org W: www.countyinsurancenw.com
CCR Systems 142 Bebington Road, New Ferry, Wirral, CH62 5BJ T: 01516448296 F: 01516458981 W: www.ccrsystems.co.uk
Avonics Ltd Northstage, 78 Broadway, Salford, M50 2UW T: 0161 872 7001 F: 0161 872 7002 E: email@example.com W: www.avonics.co.uk
B-Loony Ltd Sunnyside Road, Chesham, Bucks, HP5 2AR T: 01494 774376 F: 01494 791268 E: firstname.lastname@example.org W: www.b-loony.com
Atkinson & Kirby T: Ormskirk 01695 573234, T: London 0208 577 1100, E: email@example.com W: www.akirby.co.uk
SIGNAGE Heath Advertising Pub Signs T: 01299 877605 M: 07778564882 E: firstname.lastname@example.org W: www.heathadvertising.co.uk
FURNITURE Agua Fabrics Ltd Hyde House, The Hyde, London, NW9 6LH T: +44 208 205 0050 F: +44 208 205 0660 E:email@example.com W:www.aguafabrics.com Geometric Furniture Ltd Geometric House, Lark Hill, Townley Street, Middleton, Manchester, M24 1AT T: 0161 653 2233 F: 0161 653 2299 E: firstname.lastname@example.org W: www.geometric-furniture.co.uk Hill Cross Furniture Cramble Cross, North Cowton, Northallerton, North Yorkshire, DL7 0HL T: 01325 378 307 F: 01325 378858 E: email@example.com W: www.hillcrossfurniture.co.uk Wish Interiors Rowlands House, King Edward Street Grimsby, North East Lincolnshire, DN31 3LA T: 01472 230332 T: 07802382732 E: firstname.lastname@example.org W: www.wishinteriors.com
GIANT UMBRELLAS & OUT DOOR PRODUCTS M&D GEE LLP Churchill House, Stiring Way, Borehamwood, Herts WD6 2HP T: 020 8736 0536 F: 020 8736 0537 E: email@example.com W: www.mdgee.com
SOFT DRINKS Tynant Spring Water T: 44 (0) 1974 272 111 F: 44 (0) 1974 272 123 E: firstname.lastname@example.org W: www.tynant.com
SOUND TECHNOLOGY Velocity Event Tech Ltd Banks Mill, 71 Bridge Street, Derby, DE13LB T: 01332 268619 E: email@example.com W: www.velocityeventtech.co.uk
TECHNOLOGY Retail Systems Technology Campsie Industrial Estate, Mclean Road, Eglington, Londonderry, BT47 3XX T: 02871 860069 F: 02871 860517 E: firstname.lastname@example.org W: www.rstepos.com
TOILET & DRAIN TOOLS Monument Tools No.1 in the No.2 Business T/F: 07092 894 317 E: email@example.com Use Partner/ Promotion Code BARDIR for 15% Discount W: www.drain-tools.com
To ad ve r tise on our conne ctions page s c all 01795 50 910 9
bar From “dream machines” to delicious cocktails, Hendrick’s Gin is returning to this year’s Brighton Fringe festival with a Carnival of Knowledge. From May 24 to 27, it is taking over Angel House, Number One Brunswick Terrace, with a programme of events. They include The Dream Lab, where guests can help researchers by napping in a dream machine, and a celebration of the “cocktail hour” hosted by Hendrick’s ambassadors David Piper and Duncan McRae. The Parlour Bar will be open throughout, with bartenders serving up cocktails in inventive surroundings.
A taste of Mexico came to Manchester’s Northern Quarter last month with a pop-up bar highlighting the heritage of classic Kahlúa. The Kahlúa Coffee House, in the site of Market Restaurant, was inspired by the architecture, imagery and vibrant colours of the home of the brand in Veracruz, Mexico. Alongside masterclasses, DJs and Mexican coffees, bartenders served up Kahlúa cocktails created by Tom Sneesby (pictured) and Jamie Jones of consultancy The Liquorists who helped drinks company Pernod Ricard UK put the concept together.
Mixing it up >>
Adi Astley, head bartender for TGI Friday’s UK
Trader Vic’s at the London Hilton on Park Lane is celebrating the bar’s 50th anniversary with the creation of the Aged Mai Tai, a tribute to the cocktail’s original creator,Victor J Bergeron, who first made it at Trader Vic’s in California in 1944. The Aged Mai Tai uses oak barrelaged Appleton Estate V/X five-year-old rum combined with Trader Vic’s 60-year old signature Mai Tai syrup, garnished with wood-fired oven-roasted pineapple, fresh lemon juice and lime.
A new festival celebrating craft beer is to be held in Birmingham this summer. The Birmingham Beer Bash will be at the Bond Company, a former canalside warehouse on Fazeley Street in Digbeth, on July 26 and 27. Over 100 cask and keg beers will be available across three bars, with the opportunity to meet the brewers behind them, take part in tutored tastings, and learn about aspects of the brewing process. The headline sponsor is Purity Brewing Co in Warwickshire and other participants include Freedom, Thornbridge, Tiny Rebel and Redwillow.Visit www.birminghambeerbash. co.uk.
If whisky is more your thing, this month sees the return of the Whisky Stramash. Taking place on May 25 and 26 at The Surgeon’s Hall, it offers a chance to sample Scotch and other whiskies from around the world but aims to make people look at the spirit in new ways. There are not just cocktails but also a “molecular sensory experience lab” and other features and characters (pictured) bringing a fun and at times gruesome twist to whisky.Visit www. thewhiskystramash.com.
Bartenders were thrown out onto the streets of London for the UK final of Bombay Sapphire’s World’s Most Imaginative Bartender cocktail competition. The event at Ninetyeight Bar & Lounge in Shoreditch, east London, whittled down 15 semi-finalists to five who were sent to forage for ingredients for a cocktail. The winner was Joe Wild (pictured) of Berry & Rye in Liverpool who found rose petals and buchu leaves which he combined with gin, Martini Rosso, sugar syrup and lemon juice for the aptly named A Northerner Abroad. More at www.barmagazine.co.uk.
’m now in my 13th year with Friday’s and have made quite a career out of being a barman. It’s allowed me to travel the world, meet my wife, buy a house, pay for my wedding and I just ordered my new company car – an Audi S3. But it’s not just about the material rewards – you get more than a job with Friday’s, you get a career and a fantastic work family. This was recognised recently when Friday’s finished third overall in Sunday Times Best Places to Work – our team said they felt their jobs were more secure than any other company in the UK. That’s really impressive for an industry which traditionally has a really high turnover. At Friday’s, team retention is six times higher than the industry average – because people love working here. Friday’s recognised my passion for teaching my skills to new team members and my eye for developing new cocktails and helped me cultivate these skills through expert training. The main aspects of my job now are travelling the country – and the world – ensuring the bar teams at new restaurants are up to the high Friday’s standard, as well as overseeing our cocktail menu and development programme. All in all, I oversee around 500 bartenders across the UK. The training bartenders get at Friday’s is industry-leading. You need to know the recipe and method for 100 cocktails before you are even allowed to step behind the bar – and then the real training begins. We offer certification all the way up to Master Bartender – which is essentially the equivalent of a degree in bartending. Except unlike a degree, you need to score over 90 per cent to pass it. To give you an example of how rigorous Master Bartender training is, the free pouring test alone lasts two hours. You’re also taught about body language, leadership, motivating team members – the full package!
ULTIMATE G&T THIS SUMMER CONTACT YOUR LOCAL WHOLESALER TO OBTAIN YOUR UNIQUE BOMBAY SAPPHIRE GLASSES AND POS
Enjoy responsibly. ©2013 Bombay Sapphire and its trade dress are registered trademarks.
Bar may 2013