Coastal luxury The innovation continues for premium spirits brand Salcombe Gin
nspired by the coastal vitality of Salcombe and its shipbuilding heritage for exotic trading routes, Salcombe Gin boasts an award-winning portfolio of premium gins, all of which are produced at its waterside distillery in the beautiful Devon town. The brand is the brainchild of Angus Lugsdin and Howard Davies, who met teaching sailing more than 20 years ago. “I have a long-standing interest in distillation and a love of fine spirits, so over a G&T in a local bar, I suggested the idea of starting a distillery to Howard, and the rest, as they say, is history,” says Angus. “Together, we decided that Salcombe and gin were a match made in heaven and set off with the idea to craft the finest white spirit in the world.” To create the gin, naturally soft Dartmoor water and high-quality signature botanicals – namely juniper, coriander seed and Mediterranean organic unwaxed citrus fruits – are added to a English wheat base spirit and distilled in Provident, Salcombe’s 450 litre copper pot still, which stands proud behind glass doors at the distillery for all to see whilst enjoying a Salcombe & Tonic in the tasting bar overlooking the estuary. “Every drop of Salcombe Gin is distilled with unrivalled passion, care and attention to detail,” states Angus. The different expressions are inspired by and named after the Salcombe Fruit Schooners that brought exotic goods, fruits and spices from the Azores, West Indies and Mediterranean into Devon in the nineteenth century, each offering its own unique story and flavour profile. The flagship spirit is ‘Start Point’, a classic citrus-led London Dry gin with floral aromas and flavours, warming spice and peppery
Howard Davies and Angus Lugsdin
heat derived from the likes of chamomile, cinnamon bark, liquorice and cubeb berries. Following its successful debut in 2016, the brand went on to introduce the Salcombe Gin Voyager series, a collection of limited edition gins developed in collaboration with world-renowned chefs and winemakers. The range comprises ‘Guiding Star’, ‘Arabella’, ‘Mischief’ and ‘Island Queen’, the individual results of partnerships with iconic port producer Niepoort and celebrated chefs Michael Caines MBE, Mark Hix MBE and Monica Galetti. The latest release is ‘Rosé Sainte Marie’. Named after the Sainte Marie lighthouse which marks the Southern entrance to the Old Port of Marseille, the stunning pale pink gin is a celebration of adventure, colour, freshness and joy; capturing the vibrant spirit of the Mediterranean coast with fragrant notes of fresh lemon peel and Provence herbs, complemented by sweet red fruit, orange blossom, lavender, lemon verbena and white pepper. All Salcombe Gin expressions are developed to be enjoyed on their own, in a Martini or in a G&T – the “holy trinity”, Angus calls it. For the festive season, the team have created the Christmas Comet, a cocktail blending ‘Rosé Sainte Marie’ with Chambord, lemon juice, vanilla, Angostura bitters, raspberries and soda. “We love continuing to innovate and elevate,” explains Angus. “We have two Voyager Series releases planned for next year with two different but equally amazing wineries in France. We will also be introducing
further limited edition cask-finished gins, experimenting with Colheita single vintage tawny ports pipes and Moscatel, Sauternes and old American oak fino sherry casks.”
Christmas Comet 35ml Salcombe Gin ‘Rosé Sainte Marie’ 15ml Chambord 15ml Lemon juice 15ml Vanilla sugar syrup Angostura bitters 3 Raspberries Fever-Tree soda water In a Boston shaker, muddle together the raspberries with ‘Rosé Sainte Marie’, Chambord, lemon juice, vanilla sugar syrup and a dash of Angostura bitters. Fill with ice and shake for ten seconds. Double strain the mixture into a champagne flute, top up with soda water and garnish with a twist of lemon peel.
Managing director for Barcare Supreme Ltd Andy Wainwright and Nick Burridge
Classeq celebrates 25 years working with Barcare Supreme Ltd
wo Stafford-based companies are celebrating 25 years of working in partnership. In 1993, Barcare Supreme Ltd began distributing for Classeq, the UK’s leading manufacturer of commercial glasswashers, dishwashers and ice makers. Since the beginning of the collaboration, Barcare Supreme have supplied, installed and serviced Classeq appliances throughout the UK, primarily for the licence and hospitality trade. Nick Burridge, sales director for Classeq added: “It is important for us to develop lasting relationships with our distributors and business partners. The 25 years we have worked with Barcare Supreme is testament to the mutual benefits that can come from working with like-minded companies.” “We would sincerely like to thank Barcare Supreme for their continued loyalty over the last 25 years. Consumers of Classeq products has been very lucky to have had the constant technical support of the Barcare team on hand.” Classeq has recently re-located its 30-strong workforce to a purpose-built factory on Stafford’s Beacon Business Park. The 2,700 square-metre building has been constructed to help the company increase UK production from 10,000 units a year to 16,000.
blends can be prioritised. Meanwhile, a USB port makes it possible to upload custom programs. “Quality, smooth results are guaranteed by the Wave-Action System, which uses a specially designed container to continually force mixture down to the blades. With a pulse option that can be set anywhere between 5% and 100% power, the Quantum copes easily with whole ice cubes, so blending frozen drinks, smoothies, ice cream and iced coffee is no problem.” Sustainability and energy efficiency are major considerations when it comes to selecting bar and kitchen equipment. The team at Winterhalter, a UK supplier of commercial dishwashers and glasswashers, continue to develop innovative technologies with the aim to deliver more sustainable warewashing. The UC Excellence-iPlus Masterpiece, Winterhalter’s new undercounter warewashers, are said to be more energy and water efficient than ever before. “A total redesign of the wash arm optimises the water flow and creates an improved washfield,” says Paul Crowley, marketing development manager of Winterhalter UK. “The new washfield reduces rinse water consumption by up to 25%, which in turn, reduces both energy and chemical consumption. Overall, it cuts operating costs of up to 22%.” The Masterpiece also features AquaOpt, a switching feature, to minimise water usage. “Reverse Osmosis (RO) delivers best results, but uses much more water than a softener,” continues Paul. “AquaOpt means you can switch between using RO or using a softener, depending on what you are washing. It can significantly reduce water consumption, especially compared to
Hamilton Beach Commercial Quantum 950 Blender from FEM warewashers that only have RO.” Keeping food and drinks well refrigerated is at the front of operators’ minds. Williams offers a comprehensive range of commercial refrigeration, from gastronorm cabinets and counters and specialist bakery equipment to coldrooms, merchandisers and blast chillers. The company’s latest product, the Chef’s Drawer unit, has been designed to maximise refrigerated storage in any kitchen where space is limited. Available as either a fridge or a freezer, with a stainless steel interior and exterior, it accepts 2/1GN pans, up to 150mm deep, and offers a capacity of up to 94litres. “The Chef’s Drawer is a truly versatile refrigeration solution,” explains Malcolm Harling, sales and marketing director for Williams Refrigeration. “It’s designed to fit perfectly with the latest prime cooking suites, such as the Falcon F900, so that the refrigerated ingredients are right where they are needed – at ‘the cook face’.”
Autonumis unveils EcoChill range of Bottle Coolers UK manufacturer Autonumis has recently announced the launch of its latest generation of EcoChill Bottle Coolers. First to be released is the standard double unit, which will be followed by the single and maxi-double. The third generation version has a completely new refrigeration system, designed to utilise the latest in low-energy compressor and fan technology. Other low-energy features include an uprated digital thermostat, more thermal insulation in the cabinet and argon filled heat reflective sealed glass units in the doors. With these technologies in place, the energy consumption of the latest design has been reduced by more than 25% compared with that of the outgoing models and over 43% since the original EcoChill range was launched 12 years ago. Some of the energy saving features have found their way into the standard Autonumis Bottle Cooler range, called Popular, which is being re-launched alongside EcoChill.