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November 2023

THE UK’S LEADING PUBLICATION FOR HOSPITALITY PROFESSIONALS

We are proud to announce the brands supporting the Bar Magazine Awards 2024. A special thank you to all of the names showing their shared passion in helping us highlight the amazing achievements of the hospitality industry. If you want to show your appreciation to this magnificent sector and are interested in being associated with the awards, please email tom@cimltd.co.uk

November 2023

ith the festive period just around the corner, November is a crucial month for your business to ensure you are thoroughly prepared for the most wonderful time of the year. Though you will likely be snowed under with bookings, it is important to remember that the experiences you provide your guests in these festive months are ones that they will cherish forever. Whatever your role, Bartender, Venue Manager or Front of House, you are the creator of magical memories, especially at a time where guests are seeking an altogether elevated experience. With this in mind, it is important to be purposeful and thoughtful in your approach in these coming months, taking all the steps to ensure you are providing an exceptional guest experience that will be one to remember. This month, in line with the season, we focus on Christmas Food and Drinks, revealing how your venue can capitalise on increased footfall while providing an elevated guest experience this festive period. We talk food and wine pairings, premium spirits, marketing, seasonal table décor and everything in between! Our accompanying feature looks at the world of Dark Spirits – the perfect winter serves to warm up your guests this season! We share how your venue can incorporate and embrace dark spirits into your menu and appeal to a large audience. Among our special focuses, we bring you regular features including Venue of the Month, Hospitality Around the World, New Creations and a very special Hospitality Heroes feature, in which I have the absolute pleasure of speaking with Mr. Salvatore Calabrese, The Maestro. With applications for the Bar Magazine Awards now closed, and the finalists for each category selected and announced, the time is nearly here to celebrate the greatness of the hospitality industry! Our BMA pages are filled with exciting announcements on the big night, including a special BMA after party location reveal. Enjoy! November 2023

THE UK’S LEADING PUBLICATION FOR HOSPITALITY PROFESSIONALS

Cover: Salvatore Calabrese Image © Charlie Sawyer

ELEASHA PRITCHARD EDITOR

EDITOR

ADMINISTRATION MANAGER

DESIGN & PRODUCTION

Eleasha Pritchard ep@cimltd.co.uk

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

James Taylor Grant Waters

CREDIT FACILITIES MANAGER

Tom Woollin

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

ACCOUNT MANAGER Jazmine Davis jazmine@cimltd.co.uk Tel 01795 509109

Gwen Lee creditcontrol@cimltd.co.uk Tel 01795 509103

MARKETING MANAGER Lucas Payne lucas@cimltd.co.uk

SALES DIRECTOR CHIEF EXECUTIVE John Denning @barmagazineuk Bar Magazine UK

© 2023 TGM Publishing Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to TGM Publishing Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

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Contents 12

HOSPITALITY HEROES We have the absolute pleasure of speaking with Mr. Salvatore Calabrese, ‘The Maestro’, who shares the story of his prestigious career, offering readers his refreshing and humble outlook on his time as the world’s most recognised bartender.

BAR MAGAZINE AWARDS 2024 The countdown is on for the BMAs! These pages offer the latest news on the upcoming awards, with some very exciting sponsorship announcements and the BMA after-party location reveal.

CHRISTMAS FOOD AND DRINKS In line with the festive season, we offer your bar advice on how to provide guests an elevated experience this Christmas, and reveal how this time is the perfect opportunity to capatalise!

36 NEW CREATIONS J₂O offers an inclusive and versatile festive serve – the J₂O Winter Woo Woo.

42 SOCIAL MEDIA LOOKBOOK We serve some inspiration for your venue’s festive serves, showcasing our favourite social media finds of the month!

44 VENUE OF THE MONTH Nobu Shoreditch Bar and Terrace.

DARK SPIRITS We look at the dark and aged spirits, advising you on why your bar should be embracing this category, and what benefits it can offer your bar.

60 HOSPITALITY AROUND THE WORLD AER Mumbai, Four Seasons Hotel. www.barmagazine.co.uk

DRINKS NEWS

Draught Sapporo Premium Beer to Launch In The UK For The Very First Time!

BE Drinks, the premium world beer, cider and spirits company, is delighted to announce a new addition to its exciting portfolio. As the premiumisation trend continues unabated in the drinks industry, KBE Drinks have been searching for the right SuperPremium lager to complete its range. In Sapporo they now have the perfect brand to enter this emerging sub-category. Sapporo Premium Beer is the product of Japanese precision craftsmanship, taking the very best traditional approaches and

adding an innovative twist. Their first Master Brewer, Seibei Nakagawa, crossed the globe to Germany to assimilate the 900 years of brewing knowledge and bring it back to Hokkaido. They have been perfecting the beer with cutting-edge technology ever since, even developing their own genetic strains of barley and hops, refining every detail to brew an unmistakably crisp and balanced beer. With an ABV of 4.9%, Sapporo Premium Beer will be available in draught format to the UK on-trade this month.

Brugal’s New Limited-Edition Rum Launches In UK

olección Visionaria, the first edition of a limited-edition sipping rum from Dominican ultra-premium rum brand Brugal, will launch in the UK from 18th October 2023. Crafted using the world’s first Aromatic Cask Toasting technique, Colección Visionaria was developed by Brugal family member and fifth generation Maestra Ronera, Jassil Villanueva Quintana.At £80 RRP per bottle, only four batches of the rare expression rum will be distilled globally and will be available at The Whisky Exchange, Master of Malt and

Berry Bros. & Rudd. Brugal rums are 100% Dominican, and this collection is no exception. The Maestros carefully selected the finest natural ingredients from their beloved homeland, the Dominican Republic to craft the most authentic ultra-premium sipping rum. For this first edition of Colección Visionaria, Brugal hand-selected one of the island’s most cherished treasures, cacao beans, and infused the toasted casks with their distinct nutty, velvety and fruity aromas. www.brugal-rum.com

Unique Fruit Garnishes Continue To Deliver The Perfect Serve With Growth Across The UK

he innovative ready-to-use freezedried fruit garnishes developed by Mixologist’s Garden to help bartenders create the perfect serve, are enjoying significant triple digit growth since their launch just 18 months ago. Hand selected for their superior quality and freeze-dried to deliver 100% flavour and appearance, the garnishes can be stored at ambient temperatures, have a long shelf life and are waste free. Once added to a drink, they quickly rehydrate on contact with liquid as the structure of the fruit is not impacted by the freeze-drying process. Bar

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managers and mixologists have also been experimenting with the fruits by crushing them for use as a fruit dust enhancement, for stencilling, and for decorating the rims of glasses.

Mixologist’s Garden fruit garnishes are available in resealable 100g pouches, RRP £11-16 per 100g pouch. Each 100g pouch is equivalent to approximately 1kg of fresh fruit.

DRINKS NEWS

J2O Expands Offering With Its First Ready-ToDrink Mocktail Range

Thatchers Unveils a Seasonal Addition to Its Draught Fusion Range

hatchers Spiced Apple brims with the flavour of warming spices, creating a smooth, rich, full-flavoured, infused cider. The taste of cinnamon, cloves and ginger bring a sweet and warming character to this 4.0% Somerset cider, balanced with spicy citrus notes. Thatchers Spiced Apple can be served cold straight from the Fusion font – or for an alternative, heated for a spicy mulled cider, always popular as the evenings draw in and customers seek out the

theatre of a warm cider. The Thatchers Fusion Font embraces world leading innovation and pioneering technology to bring the choice of three infused premium flavoured ciders to the bar in one single font. Dispensed to offer customers the perfect pint of Thatchers Cider, the 3 in 1 Fusion Font brings craft and innovation together for great tasting, premium infused cider. Others flavours available on the Thatchers Fusion Font are Dark Berry, Blood Orange and Cloudy Lemon.

2O, the UK’s number one adult soft drink[1], is expanding its offering with ready-to-drink Mocktails, launching a three-strong premium range of non-alcoholic options. Strawberry & Orange Blossom Mojito, White Peach & Mango Daiquiri, and Blackberry & Blueberry Martini flavours will all be available from October in on-trade venues. The move is set to help the brand expand its appeal into even more occasions, at a time when non-alcoholic options are continuing to gain relevance. J2O Ready-To-Drink Mocktails will be available in 250ml format at £3.49 RRP in the licensed channel from October. To support the launch, there will be ATL activity early next year, to coincide with Dry January, and a £2m campaign in summer 2024. [1] NielsenIQ RMS Grocery Multiples&Convenience Impulse, Defined Adult Soft Drinks, Combined MAT Value sales w/e 30.06.23 CGA by Nielsen IQ, Total Licensed, w/e 26.08.23

Haiti’s Favourite Rum Rhum Barbancourt Arrives in the UK

ollowing a successful launch in Paris last year, the award-winning rum Rhum Barbancourt is set to make its highly anticipated arrival in the UK this October. Launching at The Whisky Exchange, Master of Malt and Vintage House for consumers and at Champers, Speciality and Drinks with Sasha for trade, the rum has been a staple in its home country of Haiti for over 160 years and is expected to make waves when it lands on UK shores next month. Founded by Dupre Barbancourt in 1862, Rhum Barbancourt has remained in the Gardere family ever since, evolving

throughout each generation whilst still retaining its historic origins. Founded in the affectionately-named ‘Pearl of the Antilles’, the award-winning Haitian export is prepared to establish itself overseas as a key player in the international field. With a strong identity and culture at its core, Rhum Barbancourt’s mission to elevate its creation on a global scale is sure to be one of ease - the soul of Haiti has found its way to UK shores. For full information on Rhum Barbancourt, head to www.barbancourt.com/en. www.barmagazine.co.uk

DRINKS NEWS

Mount Gay Launches New Terroir Driven Series

ount Gay reveals the First Edition of the Single Estate Series, a new annual release celebrating Barbados that embodies the terroir of the birthplace of rum. In 2015 Mount Gay acquired 324 acres of the old Mount Gay Estate, and for the first time in centuries, the distillery was a fully vertically integrated operation from cane to bottle. Since then, the team have harvested Estate sugar canes each year, transformed them into molasses, before fermenting, distilling and ageing in St Lucy at the distillery. The Estate distillates were

expertly looked after by Master Blender Trudiann Branker until she knew the rum was ready for release. Single Estate Series 23_01 is a blend of 2016 and 2017 harvests. It is 100% copper pot still and aged in ex-bourbon casks, allowing the flavour of the rum and its unique terroir to shine. Bottled at 55% ABV, Mount Gay Single Estate Series 23_01 is non-chill filtered in order to preserve the rum’s rich aromas and natural colour. This expression will be limited to 4,002 bottles and is available now RRP £345, stockists are Hedonism and Master of Malt.

Never Say Die Launches ‘Sweet Mash’ American Rye Whiskey

ever Say Die Rye Whiskey uses a sweet mash rather than a sour mash like the majority of Kentucky whiskeys and has a mash bill of 56 % rye, 33 % corn, 11% malted barley. The result is a well-balanced and rounded profile that offers punchy spices and buttery richness layered with top notes of citrus and green herbs. Following the same unique trans-Atlantic ageing process as the brand’s awardwinning Bourbons, the small-batch Rye is transported in its original casks from

Kentucky to the UK for a second maturation at White Peak Distillery in Derbyshire. The contrasting climatic conditions of this journey combined with the increased agitation of the liquid as it makes its maritime voyage across the Atlantic, results in the spirit’s distinctive and pronounced flavour profile that is beyond its years. Never Say Die Rye Whiskey (70cl, 52.5% ABV, RRP £64.95) is available now from The Whiskey Exchange and The Whiskey World. It is available to order now for the on and off-trade via N10 Bourbons.

Launching Agua De Madre Sparkling Water Kefir In A Can

gua de Madre, the Original Cultured Beverage, has launched its sparkling water kefir in a can. Packed with billions of live cultures, the Madre mother grains were discovered in Mexico 2000 years ago, on the pads of the Nopal cactus. Mixed with organic Mediterranean lemons and fiery ginger root creating a thirst quenching, vegan water kefir. The Madre happily ferments in bespoke ceramic eggs traditionally used in wine production, they are the perfect environment for the Madre to do her thing. To support the body and mind, the Madres and Padres at Casa de Madre boost the blend with extracts of Nopal Cactus, the same plant our mother culture was first discovered on, as well as botanical Ginseng

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and our favourite Ashwagandha, all known for their adaptogenic immune-boosting properties, gut health and mood enhancing powers.

Available online now, The Madre launches the on-the-go can in two flavours: Lemon & Ginger and Blood Orange bitters. £36 for a case of 12. Exclusively online www.aguademadre.co.uk

INDUSTRY NEWS

Arc UK Showcases Its Tableware Offering at the Launch of Their New London Showroom

rc UK, the leading manufacturer of premium glass and tableware products, has officially opened the doors to its brand new industry focused London showroom, situated at the Business Design Centre in Islington. The showroom showcases Arc’s wide collection of bespoke glassware, including wine, gin and cocktail glasses, tumblers, decanters and jugs; as well as tableware including bowls, plates, dinnerware sets

and accessories. It is also set to be the hub for Arc UK to discuss the Group’s sustainability credentials and their response to the ever-increasing legal changes facing the industry, which include new laws for single use tableware, the closed loop dynamic and the push for re-use rather than re-cycle. To discover Arc UK’s complete range of tableware, visit: www.arctableware.com, to book a showroom visit please contact us via the Contact Us page at

www.arctableware.com or call 01386 552 551.

Smartdispense® Puts 14 Industry Experts in the ‘Hot Seat’ in New Series

resh after a five-stop nationwide tour for the SmartDispense® Energy Well Spent: On Location event series, the UK’s leading draught dispense technology system from HEINEKEN UK, is launching a set of videos as part of a new on-demand ‘Hot Seat Series’, making expert advice accessible to all. The series provides insight and recommendations relating to some of the biggest topics impacting the industry and provides advice as to how to implement them.

The 9-part bitesize video series, available on the SmartDispense® website from 9th October, sees SmartDispense® sits down with industry experts from charities, pub groups and sustainability experts, who are helping to challenge the status quo when it comes to sustainability, operational efficiency, energy usage, staff wellbeing and retention. The series is designed to provide hospitality professionals with concise, yet highly informative content. At 3-4 minutes

Henry Jones, Client Carbon Coach, Zero Carbon Company per episode, it allows them to gain valuable insights without compromising their busy schedules. The Energy Well Spent: Hot Seat series is free to access and will be available on the SmartDispense® webpage from 9th October here.

Nirvana Brewery Raises £750,000.00 and Appoints New On-Trade Distributor

irvana, the UK’s first-ever dedicated no/low-alcohol brewery, has recently secured half a million pounds from a small group of private investors, taking its 2023 fund-raising total to just over £750,000.00. Debt-free and enjoying its most successful year, the brewery will use the money to fund the development of key markets, as well as NPD and marketing to support its growing number of stockists across the UK. With the no/low category in rude health, the brewery is confident of greater success. On-trade distribution has already been boosted by Nirvana’s appointment of sales and marketing agency, Bright Drinks - which has just secured distribution for its range of beers with Inn Express. The agency

previously worked with Athletic Brewing Co. and Lucky Saint. Founder Becky Kean said: “We were ahead of the no/low curve when we started and now we’re riding the wave that’s come along. People aren’t just switching to nos/

lows occasionally - or exclusively for Dry January - they’re genuinely embracing them. This fundraise and a new distribution partner is adding further impetus to nine months of impressive growth.” www.barmagazine.co.uk

HOSPITALITY HEROES

Salvatore Calabrese WORKING IN HOSPITALITY FOR 57 YEARS, NAMED ‘THE MAESTRO’… THIS MAN NEEDS VERY LITTLE INTRODUCTION. WE HAVE THE PLEASURE OF SITTING DOWN WITH MR. SALVATORE CALABRESE, WHO TELLS US THE STORY OF HOW HIS CAREER AS THE WORLD’S MOST ESTEEMED BARTENDER BEGAN, LENDING READERS SOME WISE AND INSPIRATIONAL WORDS ALONG THE WAY. SALVATORE, PLEASE TELL OUR READERS ABOUT YOUR CAREER SO FAR. My career started in 1966 at the age of 11 on the Amalfi coast in Maiori, during the summer holidays. These were some of the best experiences in my life, because I can truly say I experienced the dolce vita – it was a special time, there was an elegance about having a drink. I worked in a bar from 11 to 15 years old, I started to work in restaurants and by the age of 21, I was the youngest maître d’ in the Amalfi coast. My dream was to be a captain but unfortunately I had an accident which left me nearly blind and I did not pass my physical test. So, I went to the second passion in my life, hospitality. I always say, I didn’t choose hospitality, hospitality chose me. I met my wife and we decided to make a life in the UK and in 1982, I found that I wanted a change… I wanted to go back to the hotel industry. My wife saw an advert for DUKE’s Hotel which read, ‘DUKE’s Hotel

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looks for Bar Manager’. So, I went there for an interview and obviously, my reference was far too much about being a restaurant manager more than a barman but I was very convincing – I told them that bar work has always been in my blood, it was my first job and I said if they give me a go, I can show them that I’m the right person for the job. They did give me a go, I started at the DUKE’s bar on 3rd December 1982, by the 23rd December they called me back in the office to tell me they had found the bartender they were looking for… as you can imagine, I had just got married, my very first child was on the way, I had a mortgage – it was not a happy experience. But you need a bit of luck in life… it was a very cold winter, and a guest at DUKE’s asked the new bartender for something hot. The bartender decided to use the gas on top of the bar to make a hot drink for the customer, and he set fire to the bar and the customer. His career went up in smoke, and mine started with a flame… they called me back and the rest is history.

I took over the bar six months later as the Head Bartender and began to wonder how I could increase revenue. Being such a small bar, I could not work with the quantity but I thought about how I could improve the quality and serve something unique. I had a lot of history around me in the bar, I even had a painting of the Duke of Wellington sitting behind me. I thought about all this history around me, but something was missing: liquid history. The revenue of that little tiny bar was an average between £400500, I took it up to £10,000 per table. But at the DUKE’s it wasn’t just the liquid history that made the bar famous. In 1985, I had a customer called Stanton Delaplane who, on the first day he stayed at the hotel, came to the bar and asked me for a very very dry martini, and very very cold. I always say, it took God six days to create the perfect world, it took me five to create the perfect martini. From the first moment I attempted to make this drink for him, I could make it cold but not dry, I could make it dry but not cold – and he

HOSPITALITY HEROES

always used to complain. By the third day of trying, I began wondering how I could fulfil the expectation of this customer. This is for me what makes the difference, it’s not what we want, it’s want the consumer wants, and it’s what’s called hospitality! On the fourth day, I went down to the canteen which was serving fish and chips. There was a porter who was very specific about how much malt vinegar he put on his chips, using a dash bottle he used to put a dash on the chips. I thought, “that’s clever!”, so I took the dash bottle, washed it out and put the dry vermouth inside so I could control exactly how much vermouth to add to the top of the martini. Now, I had to make it cold. In the small bar, there was a little domestic fridge and inside there was a little freezer – big enough to put one bottle of gin and two glasses. Mr. Delaplane came on the fifth day and I served him the drink – he took one sip, he did not complain, he finished the first drink and asked for a second. And because he did not complain about the first one, I made it the same way. Mr. Delaplane walked away and then came back a few hours later, he brought me a fax. He said to me: “My name is Stanton Delaplane, what you do not know is that I’m a journalist, I write for the San Francisco Chronicle.” He used to write for the Los Angeles times, the New York Times and in the fax he was sending to San Francisco, he wrote, “If you ever go to London, you must make a stop at the DUKE’s bar, where Salvatore will make you the best martini on the planet.” That was the beginning, people used to come from all over the world to try the martini – the bar became known as the best bar in the world, with the best martini in the world. Then, I moved to the The Library Bar at the Lanesborough Hotel where my fame grew and my nickname ‘The Maestro’ was born. From 1994 to 2004, I worked at the Lanesborough where I created a new culture of cocktail making, using quality spirits, fresh ingredients and new techniques. It was also here where I created my Breakfast Martini in 1996, which was inspired by the marmalade toast my wife insisted me to eat one morning. In 2004, I opened my very first bar, Salvatore At Fifty, St. James – this was a very exciting time for me. I then opened Salvatore Playboy, and many other venues around the world including Las Vegas, Los Angeles and Hong Kong. I have written 14 books, my first book Classic Cocktails sold over one million copies, my fifth book, Home Bartender’s Guide is officially the world’s bestselling cocktail book. I have developed my own liqueurs, such as Liqueur

di Limone, and have created my own branded glassware and shakers, things that I believe can make a difference, to improve standards and quality in bars. Today, my name is licensed to places such as The Donovan Bar at Brown’s Hotel, The Velvet Bar by Salvatore Calabrese at the Corinthia Hotel – all very beautiful bars. Now, I enjoy spreading the love by travelling the world and speaking about hospitality.

at the hotel, came, I told him this story. He gave me one of the best lessons I could have ever thought about. He told me: “Not everyone wants your sunshine, stop and wait and see the person in front of you and see his reaction. What kind of a person does he want you to be? Does he want you to be formal? Does he want you to be friendly? Once you learn that, then you use your skill to make him at home.”

WHAT HAS BEEN AN IMPORTANT LESSON YOU HAVE LEARNT WITHIN YOUR CAREER?

WHAT ADVICE WOULD YOU GIVE UP-AND-COMING BARTENDERS?

One of the biggest lessons occurred in my childhood and has always stayed with me. I was a young boy working at the Hotel Regina on the Amalfi coast, where I used to cut the bread for breakfast – every slice had to be the same thickness, I became a perfectionist because of this. My second duty was to go down to the bar where I used to switch on the coffee machine, and by 8am I used to bring the coffee to the chef. One morning, I walked into the kitchen and the chef was cleaning a very large fish. I walked in, full of joy, and exclaimed, “Good morning Chef!” He looked at me and said, “What’s so good about it?”. He picked up the fish and threw it at me. I didn’t know what to do, I did not know what I did wrong to upset this chef. So when Signor Raffaello, Head Bartender

I think what is important is to love what you do, it doesn’t matter if you reach success or not. Everything that I have done in my career has been done with passion and love. Today, with social media, many young bartenders, after two years, think that they know it all. I’ve been in this industry for 57 years, and I still say, I haven’t learnt everything, I’m still learning. Be humble, arrogance is not for this business! If you go to a bar, it’s a social place. It doesn’t matter if you’re alone or with your partner, you are quickly part of a crowd and feel the social aspect of a bar, it’s not the place that makes the bar, it’s the people inside – the bartender makes the difference. If you want to create a legacy and be in the industry as long as I have been, remember that aspect of hospitality. www.barmagazine.co.uk

SPONSORED

Creating Excellence THE EUROPEAN MIXOLOGIST’S SECRET WEAPON HAS LANDED IN THE UK, IN THE SHAPE OF MARIE BRIZARD: THE ICONIC LIQUEURS AND SYRUPS RANGE THAT YOU’LL FIND ON ALL THE BEST BACK-BARS ACROSS THE CONTINENT. MARIE BRIZARD UK MARKETING MANAGER, JAMES COLLINS, EXPLAINS MORE.

f ever there was a brand that summed up the word pioneering, it’s Marie Brizard. Created in France and made today in the Spanish hot spot of San Sebastian, these enduring and celebrated liqueurs and syrups are as iconic as some of the cocktails they’re used to create. And as a wide selection of our best-selling flavours become available in the UK for the first time, the Marie Brizard’s incredible heritage, quality and versatility are a big part of the story. You have to go back over two centuries to trace the origins of the modern-day brand. It’s 1755 in Bordeaux and Marie Brizard has mixed her first ever liqueur - a homemade Anisette flavour which she would soon be serving up in the court of King Louis XV. After her first taste of success, Marie went on to develop her distinctive range of liqueurs and syrups. She experimented, crafting and bottling exquisite flavours of citrus, berries, chocolate and spice in a completely new way, influencing the cocktails, aperitifs and digestifs of the day in the process. Today, all Marie Brizard Liqueurs and Syrups still hold on to the techniques and expertise of their founder, meaning they are made using 100% natural ingredients and no preservatives. The result is products that are of exceptional quality: bold, rich, aromatically intense and complex. This relentless focus on flavour lies behind the love that Marie Brizard enjoys from the mixology community, who trust

our products to help them create the best quality cocktails. The range is also regularly recognised in global spirits competitions. Marie Brizard was multi-awarded at the prestigious San Francisco World Spirits

ESCAPE TO SAN SEBASTIAN WITH MARIE BRIZARD! As the cult European liqueurs and syrups brand celebrates its UK launch, they’re giving five bartenders the chance to win an exclusive trip to the Marie Brizard distillery in glorious San Sebastian. There, they’ll get to discover the brand’s iconic history, sample the liqueurs and syrups, and have the chance to get creative with new flavour profiles. With plenty of free time to soak up the sun and see the sights, it’s a never-tobe-forgotten introduction to Europe’s most beloved liqueurs and syrups. Open to all bartenders based in the UK, we’re simply asking entrants to share their one big cocktail prediction for 2024 – whether that’s a new flavour, the renaissance of a classic, or a new technique. Use the QR code on the opposite page to register and to be in with a chance to win this amazing prize.

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Competition 2023, with Elderflower scooping a double gold medal and our new Pineapple liqueur winning gold. There were additional medals for Passion Fruit, Royal Chocolate and the liqueur that started it all: Anisette. As consumer demand for cocktails continues, from the classics we all know and love to the concoctions that push the boundaries of mixology skill and creativity, there has never been a better time to bring Marie Brizard into the mix in your bar.

WELCOME TO

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BAR MAGAZINE AWARDS 2024

One Night Only! TIME IS TICKING TO BUY TICKETS TO THE EVENT OF THE YEAR, THE BAR MAGAZINE AWARDS! WHETHER YOU ARE A FINALIST, A SUPPORTIVE PEER OR TEAM MEMBER, OR SIMPLY A HOSPITALITY PROFESSIONAL WHO WANTS TO EXCEL YOUR BUSINESS, THE BMAS IS A NIGHT NOT TO BE MISSED!

aking place on Monday 22nd January 2024, at the Leonardo Royal Hotel, St. Pauls, London, the Bar Magazine Awards will see hundreds of industry professionals come together to celebrate the dedication, passion and talent of the hospitality staff, and their venues, who work so hard to create amazing customer experiences, helping the sector to flourish. While celebrating your achievements, and giving you a well-deserved and overdue night off, attendance at the BMAs will present an abundance of benefits for you and your venue, including a unique networking opportunity. Attending the one-night-only event will put you in the company of 200+ like-minded hospitality professionals, providing a rare and exciting opportunity to make new connections and further grow your brand. With applications from some of the industry’s most esteemed

names, and support from leading brands such as De Kuyper, TNT Sports, Kopparberg, Desiderio, Steel Keg Association, The Spirit Lab, The Secret Garden Distillery, UK Hospitality, UKGB, Merceica, The Drinks Trust and Licensed Trade Charity, the BMAs will provide a chance to open new and exciting doors for your venue, through connecting with the crème de la crème of the hospitality world. The BMAs will also provide you the rare opportunity to mingle with hospitality stars, such as our friend, Nicolas Medicamento, also known as Dr Cocktail, who will be supporting the night by hosting an educational and motivational speech about the industry! Tickets to the Bar Magazine Awards are are £125pp, or £99pp when booking a table of 10, and tickets will offer: an exceptional three-course meal, a 12-month subscription to the magazine, a variety of captivating night-long entertainment, a gift bag filled

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with complimentary delights, free-flowing drinks and delicious canapés for the entirety of the evening. Carrying on into the early hours, the exclusive BMA after-party will be a cause for continued celebrations, and you’re invited – head to page 21 for our after-party location announcement! Whether you are a BMA finalist, an encouraging peer or team member, or perhaps, a budding hospitality professional simply looking to elevate your business and cheer on fellow industry friends, the BMAs will be a rewarding night to attend! Don’t miss the opportunity to celebrate yours and the industry’s achievements, and reap the benefits at the Bar Magazine Awards. You can buy tickets for the 2024 Bar Magazine Awards at www.barmagazine.co.uk/ barmagazineawards

BAR MAGAZINE AWARDS 2024

A Helping Hand for Hospitality WE WELCOME THE STEEL KEG ASSOCIATION AS THE OFFICIAL SPONSORS OF BAR MAGAZINE’S ENVIRONMENT AWARD! DAN VORLAGE, EXECUTIVE DIRECTOR OF THE STEEL KEG ASSOCIATION, TELLS US MORE ABOUT THE NON-PROFIT ORGANISATION AND THEIR COMMITMENT TO SUSTAINABLE HOSPITALITY PRACTICES, AS WELL AS WHY SUPPORTING THE BMAS IS SO IMPORTANT TO THE BRAND. PLEASE TELL US ABOUT THE STEEL KEG ASSOCIATION. We’re a global, non-profit marketing organisation on a mission to shine a light on the benefits of choosing draft beer from reusable steel kegs and casks. They deliver an experience consumers can’t get at home, save billions of single-use containers from waste streams each year, and are highly efficient, providing critical economic benefits to the hospitality industry.

HOW ARE YOU SUPPORTING THE BAR INDUSTRY AND ENCOURAGING A BETTER FUTURE, SETTING THE STANDARDS HIGH – IN TERMS OF YOUR COMMITMENT TO SUSTAINABILITY? We’re helping the hospitality industry get more credit for the sustainable practices they already have built into their operations. Steel kegs and casks are the original reusable containers! If a pub, bar, or restaurant serves draft beer, they’re already doing a little good with every pint... This is a selling point pubs, bars and restaurants can leverage as they look to engage with their employees and customers in fresh, new ways.

WHY IS GETTING INVOLVED IN THE BMAS IMPORTANT TO THE STEEL KEG ASSOCIATION? Draft beer has long been a unifier for the hospitality industry. However, it’s rarely viewed for the sustainability benefits it delivers. The BMAs provide an excellent platform to raise awareness for the good we all do when we support and grow draft beer from reusable steel kegs.

IN YOUR OPINION, WHY ARE SUSTAINABLE PRACTICES JUST SO IMPORTANT FOR BARS TO EMPLOY? AND WHAT WOULD YOU SAY ARE THE QUALITIES OF A BAR WORTHY OF WINNING THE ENVIRONMENT AWARD? Bars want to constantly reduce their environmental impact. However, given the labour, inflation, footfall, and other challenges facing the hospitality industry, it can be difficult to invest in new sustainable practices. Expanding draft beer programs, and featuring draft more prominently in

employee and customer communications is a surprisingly easy step to take as it’s good for the planet and good for business. For example, we’ve seen bars rollout “Drink Draft, Save the Planet” campaigns during Earth Week, as a light-hearted way to increase footfall. Another simple way to make an impact without increasing costs is ensuring the draft beer bars order arrives in reusable steel kegs rather than difficult-torecycle plastic kegs. Any bar can build this kind of thinking into how they operate. www.steelkegassociation.org

www.barmagazine.co.uk/barmagazineawards

BAR MAGAZINE AWARDS 2024

A Sparkling Sponsor WE ARE THRILLED TO ANNOUNCE DESIDERIO N°1 AS THE OFFICIAL SPONSORS OF BAR MAGAZINE’S BEST VENUE MANAGER AWARD! WE SIT DOWN WITH FARBOD SADEGHIAN, VISIONARY BEHIND DESIDERIO N°1 PROSECCO, WHO REVEALS MORE ABOUT THE BRAND, AND WHY THIS SPONSORSHIP HOLDS GREAT SIGNIFICANCE TO THE TEAM. FARBOD, PLEASE TELL US ABOUT DESIDERIO. Desiderio is not just a brand, it’s a profound passion for crafting the finest Italian Prosecco. Our journey begins in the heart of Italy, the Marca Trevigiana region. Here, we blend age-old winemaking traditions with cutting-edge technology, ensuring our liquids are of the highest quality, setting us apart in the market. Our winery, guided by the expertise of winemaker Marco Geromel, is on a mission to share our love for wine and art with the world. Our range consists of three remarkable products: Prosecco Brut Millesimato Treviso DOC, Prosecco Rosé Brut Millesimato Treviso DOC, and Finally, Rosso Spumante Extra Dry Millesimato.

WHAT MAKES DESIDERIO N°1 PROSECCO STAND OUT FROM COMPETITORS AND A GREAT CHOICE FOR BARS? Desiderio N°1 is the epitome of quality, innovation, sustainability and art, making it the ultimate choice for bars seeking to provide an unparalleled prosecco experience. Our journey began with a deep focus on the liquid itself, aiming for low sugar and low sulphate content, setting us apart from mainstream Prosecco brands. But we didn’t stop there; we extended our commitment to style by crafting a distinctive bottle design. We recognise that bars, restaurants and hotels are pushing the boundaries in design, culinary art and aesthetics. In the same spirit, we’ve elevated every

aspect of Desiderio, from the quality to the elegance of the bottle design. Sustainability is at the core of our brand. We’re proud of our eco-friendly practices, underlining our dedication to preserving the environment. Moreover, our commitment to art is evident. We contribute 10% of all sales to our Art Fund, which supports budding artists. We have a deep passion for art, reflected in the unique bottle designs we’ve created in collaboration with creatives.

DESIDERIO N°1 IS THE OFFICIAL SPONSOR OF THE BMA BEST VENUE MANAGER AWARD. WHY IS THIS AWARD SO IMPORTANT TO THE BRAND? Sponsoring the Best Venue Manager Award holds immense significance for Desiderio N°1. It resonates with our unwavering commitment to curating exceptional prosecco experiences. Venue Managers play a pivotal role in presenting the quality and service that our brand stands for. This partnership not only reinforces our bonds with the hospitality industry, a crucial ally in bringing our Prosecco to consumers, but it also serves as a heartfelt acknowledgment of those who share our passion for excellence.

www.barmagazine.co.uk/barmagazineawards

QUALITY AND AUTHENTICITY RUN DEEP IN DESIDERIO’S BRAND VALUES. TO DESIDERIO, WHAT MAKES A GREAT VENUE MANAGER? A great Bar or Venue Manager embodies a fusion of qualities. They are defined by their unyielding passion for excellence, a meticulous attention to detail, a customercentric approach, a flair for innovation, adept team leadership, an understanding of spirits and a commitment to quality. These individuals are kindred spirits to Desiderio, as they share our dedication to providing exceptional experiences for customers. www.desiderio.one/en-gb

BAR MAGAZINE AWARDS 2024

You’re Invited!

DRUM ROLL, PLEASE… WE ARE EXCITED TO ANNOUNCE LAKI KANE AS THE BAR MAGAZINE AWARDS’ OFFICIAL AFTER-PARTY LOCATION! GEORGI RADEV, CREATIVE DIRECTOR OF LAKI KANE, STIRS UP EXCITEMENT ABOUT THE SPECIAL NIGHT OF CELEBRATIONS, REVEALING WHAT GUESTS CAN EXPECT FROM THE NIGHT-LONG TROPICAL ESCAPE.

aki Kane is London’s ultimate tropical getaway, a fusion of exotic destinations you’ve either visited or dreamt of. It’s a holiday without the plane ticket, designed to engage all your senses. The décor transports you to Caribbean, Polynesian, Indonesian and Thai locales, each table named after a different island complete with its own map. Our music is a blend of Afrobeats, Amapiano, Reggae and more, keeping the vibe upbeat and carefree. What sets us apart? Our authentic Thai food, served with a side of theatrics on wooden boards and dry ice. But the jewel in our crown has to be our cocktails. Crafted with unique tropical ingredients, and served in eco-friendly, custom-designed mugs, they’re a feast for the eyes and the palate. Our Tropical Speakeasy menu offers classic cocktails with a tropical twist, using modern techniques like infusions and clarifications. Now, what can you expect at the BMA after-party? A night you won’t forget, hosted by yours truly, Georgi Radev, Creative Director of Laki Kane. We’ll have a special menu that’s both visually stunning and delicious. Expect shots served on surfboards and oyster trays, and a DJ that’ll keep the energy high until the early hours. Our team, more entertainers than mere servers, will ensure your glass is never empty while you enjoy all the delights of the party. Fire dancers and burlesque acts will add to the night’s allure! So, let us whisk you away on a dream holiday post-Bar Magazine Awards. Your taste buds and feet will thank you! www.lakikane.com www.barmagazine.co.uk/barmagazineawards

SPONSORED

Enhancing the Operator Experience NEW ADDITION TO NELSON’S WAREWASHING PORTFOLIO IS A DEFINITE PLUS.

his year, Nelson Dish and Glasswashers celebrates a successful 45 years at the forefront of the UK’s warewashing industry. To mark the occasion, Nelson has launched Speedwash Plus, a brand new range of energy efficient, competitively priced, under-counter glasswashers and dishwashers, enhanced by a number of features usually only associated with high end models. Speedwash Plus comprises 4 machines – a 400 and 500 mm basket size (indisputably the most popular with customers) in both a glasswasher and dishwasher format. Energy and water saving features include a shallow wash tank with a capacity of 8 litres for the smaller machines and 13 litres for the larger. All four machines draw just 3 litres of rinse water per cycle and, because the triple-level filter system effectively cleanses the rinse water, it is deployed within the subsequent wash cycle to further conserve resources. Meanwhile, the double

skinned door helps retain internal heat while automatic detergent and rinse aid dispensers ensure the optimum amount is always used. Speedwash Plus is designed to enhance the operator experience. The Soft Touch controls are self-explanatory and easy to use – even with wet hands. And, a gentle start to each of the 3 programmes, before full pressure is reached, allows even delicate glassware or dishware to be washed safely

and securely. Also, the top and bottom wash and rinse arms ensure every part of the wash chamber is effectively accessed. The machines are self-cleaning too, minimising the need for staff time. Speedwash Plus comes with a standard, 2 year fully comprehensive warranty. Break tanks and drain pumps are built into all models as standard while integral water softeners can be included on request. www.nelsonwashonline.co.uk

FREE INSTALLATION AND TRAINING Nelson is offering Bar readers free installation and training on any glasswasher bought before 31 January 2024. Simply use the code BAR11 at checkout.

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SPONSORED

Reinvigorate Your Interior PLANNING FOR A FRESH LOOK FOR YOUR BAR IN 2024? WOODBERRY CAN HELP!

024 is fast approaching and it is a fantastic opportunity to give your pub or bar a fresh look that works hard for you and your customers in the upcoming year. Woodberry are sharing some tips so that you can plan and get your hospitality site to work harder for you in 2024.

CREATE ZONES Creating different zones with different items of furniture will allow you to welcome more than one customer demographic into your pub or bar. A group of younger customers may find a poseur table with bar chairs more appealing for an evening drink, where an older customer visiting for an occasion may prefer a long dining table with chairs so that their guests are comfortable with plenty of room.

INVEST IN HIGH QUALITY AND EASY-CLEAN FURNITURE Investing in high quality and easyclean furniture will mean that your

investment will last longer without a lot of maintenance. It will also mean that staff will have more time to provide excellent customer service as cleaning is quick and easy.

BE BOLD A bold and unique design will encourage your visitors to share images on social media allowing you to attract new customers. A bold look will keep you easily recognisable and encourage people to visit your site. You can do this with unique or brightly coloured furniture or a feature

wall that people can take pictures next too. Woodberry offer a wide range of colourful chairs with upholstery options and colourful pedestal tables for a unique look. The Woodberry team are keen to help you find the best products for your establishment. We offer a variety of quality indoor dining and bar furniture from traditional styles to unique and eye-catching designs. Call our team to discuss your needs or shop online. 01926 889922 mail@woodberry.co.uk www.woodberry.co.uk/indoor

Indoor Dining & Bar Furniture

Commercial dining and bar furniture. Choose from a range of styles, with bespoke colour and upholstery options. Talk to our friendly team. 01926 889922

mail@woodberry.co.uk

www.woodberry.co.uk/indoor www.barmagazine.co.uk

SPONSORED

A Match Made in Heaven GOAL! – JAMESON IRISH WHISKEY SCORES AN EXCITING PARTNERSHIP, AS THE BRAND JOINS FORCES WITH THE ENGLISH FOOTBALL LEAGUE.

ameson, the UK’s no.1 Irish Whiskey, has been unveiled as an Official Partner of the English Football League (EFL) ahead of the 2023/24 season. The exciting three-year collaboration will see the brand highlight its commitment to football across the EFL’s three divisions and builds on its work within the grassroots football space following Jameson’s ongoing nationwide sponsorship of the biggest small-side pitch provider in the UK, Powerleague. The partnership is Jameson’s first foray into English professional football. As an Official Partner of the EFL, Jameson will have a strong presence with all 72 Member Clubs across the Sky Bet Championship, League One and League Two, along with the EFL’s five Wembley finals. Jameson will be visible on assets such as pitchside LEDs and big screens in stadia, delivering ‘responsible drinking’ messages. Additionally, the brand will have a presence on the EFL website, digital and social media channels. Leanne Banks, Marketing Director at Pernod Ricard UK, said: “Football brings

24 www.barmagazine.co.uk

people together in so many ways and building on Jameson’s existing partnerships within the grassroots community, we’re

excited to be supporting the EFL and its Member Clubs over the next four years. We both share a passion for football at every level, and what better way to celebrate this than by becoming an Official Partner of the EFL and demonstrating our support to fans of the game.” Ben Wright, Chief Commercial Officer of the EFL, said: “We’re pleased to welcome a global brand with the history and prestige of Jameson as an Official Partner, highlighting an ever-growing interest in the EFL and our competitions. As we get ready for another exciting EFL season kicking off next week, Jameson’s investment into the 72 Clubs demonstrates the brand’s commitment to supporting football across England and Wales. It was clear early on in our discussions with Jameson that this long-term agreement highlights our shared passion for the game and we look forward to developing the partnership over the fouryear period.”

JAMESON IRISH WHISKEY

SCAN TO LEARN MORE

PROUD SPONSORS OF THE EFL ENJOY RESPONSIBLY.

Christmas Food And Drinks ‘TIS THE SEASON – WE REVEAL HOW TO MAKE THE MOST OF FESTIVE FOOTFALL WHILE PROVIDING AN UNFORGETTABLE EXPERIENCE FOR GUESTS THIS CHRISTMAS.

www.barmagazine.co.uk

CHRISTMAS FOOD AND DRINKS – ESSENTIAL 5

Making Spirits Bright DAVE THORN, ASSISTANT GENERAL MANAGER OF THE WINE BAR AT CAROUSEL, SHARES FIVE TIPS TO ELEVATE YOUR VENUE’S CHRISTMAS SERVES THIS FESTIVE PERIOD.

FRESH HERBS Use fresh herbs to garnish your drinks, to add a greater aroma and enhance the taste of your festive serves. For example, adding a sprig of rosemary or thyme as a garnish to a spiced gin cocktail can add a lot of character to the drink.

SPICE IT UP Smoked or spiced offerings can work really well, but be careful to not overdo it! Too much cinnamon or star anise can really overpower the drink and turn it into an unbalanced cocktail – less is always more!

DECORATIVE RIMS Add flavoured sugar or salt rims to your cocktail glasses to add a bit more of a punch, and enhance those Christmas flavours in your drink without having to create different syrups and infusions. For example, try adding a cinnamon and sugar rim on a Sidecar or Daiquiri.

SEASONAL FAVOURITES Mulled wine is great, but sometimes a hot drink isn’t what guests want – try serving mulled wine over ice in a wine glass with fresh raspberries or orange slices. You get all those wintery flavours in a refreshing, sangria-style drink!

TWISTS ON CLASSICS Avoid adding tons of new cocktails onto your list at Christmas time, as this can add extra pressure on your bar staff and could mean that service slows down at your busiest periods. Instead, create twists on your current cocktail list so that the offering is still strong, but won’t overload your staff, and the customers will receive a greater service.

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CHRISTMAS FOOD AND DRINKS

‘Tis the Season

WITH THE HELP OF INDUSTRY EXPERTS, WE OFFER ADVICE ON HOW YOUR BAR CAN PROVIDE GUESTS AN EXCEPTIONAL EXPERIENCE THIS CHRISTMAS THROUGH FOOD AND DRINK OFFERINGS, AND HOW THIS CAN BRING YOUR VENUE INCREASED REVENUE.

he festive season – a time where guests flood bars, eager to celebrate the most wonderful time of the year. With an influx of customers during the festive months, all seeking an elevated experience, it is crucial that your venue is pulling out all the stops to wow guests. Pat Humphries, Associate Director OnPremise at Coca-Cola Europacific Partners GB (CCEP), speaks on the expected rise in footfall for bars this year, suggesting why venues should be ready to offer guests an extraordinary experience: “78% of consumers visited a licensed venue during the 2022 festive period. We saw more people going out for food and drink more often than the previous Christmas, as it was the first real festive period in two years that had not been impacted by Covid restrictions. “Although consumers are being careful with how they spend their money this year, due to the higher cost of living, we expect increased visits to continue in 2023, as people prioritise socialising with their family and friends,” Pat adds. Christmas provides the perfect opportunity for bars to showcase their exceptional food and drink offerings, as well

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as the chance to achieve increased revenue, by capitalising on the rise in footfall. To achieve both, it is crucial to get creative with your venue’s cocktails, exploring new flavours and ingredients, which will provide guests an unforgettable experience. Aline Peters, Marketing Manager at Clermont Hotel Group, explains how the festivities provide bars the chance to delight guests with new and exciting serves: “Christmas gives bartenders an opportunity to be creative, and experiment with festive flavours and ingredients to develop unique serves. Across our portfolio of hotels and hotel bars, including The SOAK in The Clermont Victoria, our F&B teams have worked to bring fresh and interesting additions to the menu that will inspire curiosity, offering unparalleled experiences that inevitably create lasting memories.” Consider trying something different this festive season, and offer guests something exciting to elevate their experience. James Palmer, Head of On-Trade at Thatchers Cider, says: “Cider cocktails are a simple way to drive additional margin and add theatre to your bar over the

CHRISTMAS FOOD AND DRINKS

festive period. We know people are looking for experiences when they‘re out; creating cocktails is a brilliant way of doing this.” Alex Haslam, Head of Category Development, On Trade at Diageo GB, comments on the endless possibilities that the festive season brings in terms of creating unique serves for guests: “Cocktails present a huge opportunity for operators over the festive period – with the value of cocktails in GB currently worth £716m. Bar teams have the opportunity to enhance menus by incorporating exciting twists on classic serves, using seasonal ingredients and garnishes. “Glassware also plays a big role, allowing bar teams to beautifully present cocktails in a stylish and elegant way. Guests expect their cocktails to be presented in the ‘correct’ glassware suited to the drink, therefore this is an essential feature to maximise customers’ experience,” Alex adds. Attention to detail counts, and, for customers, the little details make all the difference in their experience. With more consumers looking for an ‘Instagrammable’ serve, the presentation of a cocktail has become just as important as how it tastes. Arc UK is a leading manufacturer of tableware, offering high-quality, yet aesthetically beautiful, glassware to suit a range of venues and styles. We asked John Goodman, Country Manager at Arc International, the importance of quality and aesthetically pleasing glassware in venues this Christmas period. He explains: “Customers looking to capture their evening in photographs for social media want tableware that is eye-catching and attractive. Investing in quality glassware with a premium look can really impress a customer, and lead to your venue getting some of that vital word-of-mouth promotion on social media,” John adds. Speaking on how an exceptional

BACARDÍ FESTIVE OCHO OLD FASHIONED INGREDIENTS: 50ml Bacardí Reserva Ocho 10ml PX Sherry 5ml Orgeat 1 dash of Angostura Bitters 1 dash of orange bitters

METHOD: Stir with ice and pour into an Old Fashioned glass, add a large piece of ice then, garnish with an orange zest. www.barmagazine.co.uk

CHRISTMAS FOOD AND DRINKS

glassware range can further heighten the guest experience, John comments: “A show stopping flute, coupe or martini glass can really elevate a guest’s experience. A drink served in an attractive, premium quality glass can really get a celebration off to an amazing start, and asserts the quality credentials of a venue. First impressions really do count in our industry, and that perfectly crafted cocktail, or poured fizz, in a beautiful glass makes a statement early on.” While showcasing exceptional cocktails is key this Christmas, increased footfall means it is also important that your bar is catering to a wide audience, to ensure all guests are provided with the ultimate experience. This also ensures you are capitalising on a range of different consumers, which will lead to all-important increased revenue. Liam Belton, Master of Malt Trade Lead, urges venues to stock recognisable spirits as well as a good range of quality spirits. He says: “Whilst consumers like to experiment, it is imperative that bars keep well-known spirits stocked, so drinkers have the option of either a classic serve or a seasonal innovation. “We also know having a consistent, highquality spirit offering is imperative to driving repeat visits and a loyal customer base – a

SHERRY & SPICE INGREDIENTS: 10ml Mulled Spice Syrup 10ml Lemon Juice 50ml fino sherry

METHOD: Build in a rocks glass of crushed ice. Top with an ice-crown, lemon wedge and angostura bitters drops.

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reputation for excellent serves takes time to build, but once it is established, and maintained, it is the best marketing you can do.” The rise of mindful drinking in recent years is an important factor to consider when curating your Christmas serve menu, and can ensure you are catering to all members of the Christmas party or corporate booking. Speaking on the no and low category, Adriana Morris-Pérez, Speciality Drinks Head of Marketing, advises venues to dedicate some space on their menu for the mindful drinks. She says: “I believe it’s crucial to include low and non-alcoholic options on your menu nowadays. More consumers are prioritising overall wellbeing, especially after experiencing Covid-19. “There’s also the consumers that are flexible when it comes to their drinking occasions – they enjoy drinking alcoholic

drinks on some occasions, while choosing to abstain on others. However, they still want to experience the joy of a cocktail without the alcohol, and non-alcoholic options offer this flexibility. Providing the same experience, but in a non-alcoholic version is crucial for venues – this is where the real opportunity lies, not just if it’s Dry January or Sober October.” Providing interesting insight into the growing no and low trend, Adam Russell, Director of Foodservice & Licensed at Britvic, reveals: “Soft drinks remain an important category to outlets, worth £7.4bn and seeing a 46% growth year-on-year. At no time is this clearer than during seasonal occasions like Christmas, when there is a rise in social outings and, therefore, high demand for a variety of soft drinks options and mixers.” He continues, encouraging bars to embrace non-alcoholic offerings: “At a time

CHRISTMAS FOOD AND DRINKS

when one in three adults say they now rarely or never drink alcohol, there are huge opportunities for operators to re-evaluate their approach and cater with soft drinks and alcohol-free options. By adapting their offering, out of home operators could benefit from a sales boost worth a staggering £170m, just by encouraging 10% of consumers to trade up from tap water to a soft drink. “For example, Britvic’s range of J₂O drinks is available in both still and sparkling formats (blends and spritz), and is not only a well-known brand to stock, but is also trusted for its great taste: flavours available range from Orange & Passion Fruit to Apple & Elderflower. J₂O provides operators with an adaptable serve, whether in the bottle with a fruit slice, in a glass over ice, or used within a cocktail or mocktail.” To freshen up your bar’s soft drink offerings, consider introducing something new and exciting, Like Monster Energy. Pippa Foster, Associate Director Commercial Development at Coca-Cola Europacific Partners GB (CCEP), suggests why your bar should be refreshing its menu: “Demand for energy drinks in pubs and bars is rising and in a recent survey half of consumer respondents said they would drink an energy drink as a mixer when they go out. Over two thirds of consumers surveyed said they had enjoyed an energy drink with food in the last month. “Thanks to the variety of flavours now available, energy drinks are great with food, a perfect cocktail mixer, and an ideal alternative to alcohol for designated drivers this Christmas,” she adds. When curating your Christmas soft drinks offerings, it is crucial to consider which brands will bring the most revenue. Pat Humphries reveals: “Nearly half (44%) of consumers say a range of well-known brands is important to them when they’re out for a drink. “It’s important to stock up with established brands like Coca-Cola – including Coca-Cola Original Taste and Diet Coke, the number one and number two soft drinks brands in the GB on-trade, Coca-Cola Zero Sugar, which is enjoying 24.3% growth – and Schweppes, the no.1 mixer brand in GB.” To further elevate your venue’s tasty serves this

Christmas, and create a unique experience for guests, premium bar snacks are a great way to upsell and achieve increased revenue. Ekaterina Petrova, Pipers Senior Brand Manager, explains: “Within the awayfrom-home channel, crisps and snacks have continued to be a critical sales driver for operators, despite macro challenges being faced by many businesses and consumers today. “Premium single crisps are currently worth £26.4 million in the away-from-home channel, so there is a large opportunity for operators to offer a premium option like Pipers to encourage customer spend,” she adds.

Consider placing small, complimentary bowls of nibbles at the bar, for guests to help themselves to as they enjoy their delicious drinks! This can elevate the guest experience and provides an opportunity for your bar to increase revenue, as guests are inclined to order more snacks as the night goes on. Christmas would not be the same without the delicious dishes that come with the season and, while a venue’s serves are the stars of the show, offering festive light bites alongside exceptional drinks is sure to wow guests and make for an unforgettable experience. Aline Peters, Marketing Manager at Clermont Hotel Group, explains: “When it comes to seasonal dishes, guests will have certain expectations, so festive staples will always remain important. “At the centre of our food menus this year is a traditional turkey ballotine with a flavourful sage and onion stuffing. www.barmagazine.co.uk

CHRISTMAS FOOD AND DRINKS It’s complemented by succulent pigs in blankets, golden roast potatoes, honeyroasted carrots and parsnips, brussel sprouts and rich roast chestnuts, immersed in a sumptuous turkey jus and a drizzle of cranberry sauce. Incorporating traditional Christmas meals within your bar’s offering will encourage that Christmas feel among guests, making them feel right at home.” A great festive food offering, such as canapés and sharing platters, also presents the perfect opportunity for wine pairings, which can further elevate the guest experience and bring increased revenue. Tom van der Neut, Business Unit Controller at Lanchester Wines, explains the role of wine pairings in creating an exceptional dining experience for guests: “Perfectly executed wine pairings will enhance the dining experience, which will lead to heightened flavours, textures and qualities of the food served. Don’t be afraid to inject some of the personality of your pub or your staff in the language you use when describing or selling wine.” Tom Smith, Marketing Director (Europe) at Accolade Wines, agrees, and comments how pairing food and drinks at your venue this Christmas is crucial in adding to the experience for the guest: “We’re seeing the on trade become more and more experience-led - rather than just a place to come for food or drinks: venues should look to offer experiences that become a ‘reason to visit’ in themselves. “Food and drink experiences, such as guided ‘wine flights’, are great experiential activations that can help outlets: we’ve already seen success with our La Vivienda wine flight kit, allowing customers in-outlet to order a La Vivienda ‘wine flight’ with all three varietals and follow an online video to take them through how to taste them.” To capitalise on your wine offerings this

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Christmas season, and provide an elevated experience for guests through food pairings, it is crucial that staff are educated on the wine list. Tom explains: “Keeping staff abreast on your wine list throughout the entire year is key to healthy wine sales. Of course, this should be amplified in the run up to Christmas. “You or your supplier should take time to taste through a handful of key wines with staff and discuss their merits, some food pairings and a few notes to create a short, interesting and profitable ‘story’ for the

customer. It is key to ensure your teams are fully trained on wines and pairing to ensure they can upsell to the right customer, leading to a boost in revenue for you and your business.” Ultimately, Christmas offers the ultimate opportunity for bars to provide guests an exceptional experience through their food and drink offerings. As well as this, the festive period can aid increased revenue through the influx of footfall and consumers’ desire for a quality and unforgettable time.

SPONSORED

Bring on the J2O HO HO this Christmas J2O SPREADS THE CHRISTMAS CHEER WITH AN INCLUSIVE AND VERSATILE SERVE, THE J2O WINTER WOO WOO – A FESTIVE COCKTAIL THAT CAN BE ADAPTED TO SUIT A RANGE OF CONSUMERS LOOKING TO GET INTO THE CHRISTMAS SPIRIT!

J2O WINTER WOO WOO

hristmas is undoubtedly one of the biggest and most important seasons of the year for hospitality, and outlets must offer a wide range of drinks that cater towards all consumer types to capitalise on the occasion this year. When it comes to soft drinks offerings, J₂O is the ideal option for outlets as the UK’s number one adult soft drink1. With a selection of different and deliciously fruity blends to choose from, J₂O

is perfect for adding some sparkle to any Christmas drinks occasion.

‘TIS THE SEASON FOR INCLUSIVITY AND VERSATILITY Adam Russell, Foodservice & Licensed Director at Britvic Soft Drinks, comments: “Just because someone isn’t drinking alcohol this holiday season, doesn’t mean they want to be treated any differently at the bar. The need for a compelling soft

The need for a compelling soft drinks range that provides an option for all is more important than ever before. 36 www.barmagazine.co.uk

With a selection of different and deliciously fruity blends to choose from, J₂O is perfect for adding some sparkle to any Christmas drinks occasion. J₂O’s Winter Woo Woo is the perfect option to help bars elevate their festive serves this Christmas. Putting a seasonal twist on the traditional Woo Woo, the cocktail is a sweet blend of Spiced Rum, Peach Liqueur and fruity J₂O Apple and Raspberry, giving bar staff an easy addition to add to their cocktail menus. The serve can be easily adapted for mocktail menus, operators can swap the Spiced Rum for an alcohol-free Rum, or remove the spirit entirely. Takes 2 minutes Serves 1 Easy difficulty

INGREDIENTS 25ml Peach Liqueur 25ml Spiced Rum or 25ml Alcohol-free Rum Apple & Raspberry J₂O

METHOD Fill glass with ice, pour 25ml peach liqueur and 25ml spiced rum then, top up with J₂O Apple & Raspberry, garnish and serve!

J2O ICE RINK TAKEOVER

To further support operators this Christmas, J₂O is partnering with Ice Skate Birmingham in Centenary Square to bring J₂O to life! Running from 2nd November – 7th January, the ice rink will be fully J₂O branded and the team will be serving hot J₂O Apple and Raspberry behind the bar, J₂O’s festive cocktail – Winter Woo Woo – will also be served. The seasonal activation is set to tap into the rising demand among consumers for experiences especially around the festive season. 1,500 supporting POS kits for serves will be available at www.sensationaldrinks.com as well as festive goodies for any operators wishing to get a slice of the action.

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drinks range that provides an option for all is more important than ever before. “The non-alcoholic market in the UK has been growing steadily in recent years, with a third of UK adults abstaining from alcohol entirely2, and is projected to reach a valuation of £432 million by 20273. Stocking a wide range of non-alcoholic drinks that tap into more occasions is therefore key for operators. For example, Britvic’s range of J₂O drinks are available in both still and sparkling formats (blends and spritz). Not only is J₂O the No 1 juice drink brand across all licensed outlets4, but is also trusted for its great taste. J₂O flavours available range from Orange & Passion Fruit to Apple & Elderflower, providing operators with a versatile serve, whether in the bottle with a fruit slice, in a glass over ice, or used within a cocktail or mocktail.

“Putting a seasonal twist on the traditional Woo Woo, the cocktail is a sweet blend of Spiced Rum, Peach Liqueur and fruity J2O Apple and Raspberry, giving bar staff an easy addition to add to their cocktail menus.

Operators can find POS kits and menu ideas, including seasonal cocktail and mocktail recipes at www.sensationaldrinks.com. Videos on how to create the perfect serves will be available on the Sensational Drinks website and J2O’s Instagram @drinkj2o. 1. NielsenIQ RMS Grocery Multiples&Convenience Impulse, Defined Adult Soft Drinks, Combined MAT Value sales w/e 30.06.23 CGA by Nielsen IQ, Total Licensed, w/e 26.08.23 2. Lumina Intelligence, Menu & Food Trends report, December 2022 3. Kantar Worldpanel, Attitudes Towards Low and No-Alcohol Drinks UK, 2022 4. CGA by NIelsenIQ, Total Licensed GB, Juice Drinks (Drinks that are made out of fruit juice but is not 100% pure juice, Britvic Defined), Value Sales, MAT TY, Data to w.e. 17.06.23 5. NielsenIQ RMS Grocery Multiples&Convenience Impulse, Defined Adult Soft Drinks, Combined MAT Value sales w/e 30.06.23 CGA by Nielsen IQ, Total Licensed, w/e 26.08.23 6. Mintel, Attitudes towards Low and No Alcohol Drinks UK,

NEW! J2O RTD MOCKTAILS

J₂O, the UK’s number one adult soft drink5, has expanded its offering with ready-to-drink Mocktails, launching a three-strong premium range of non-alcoholic options. Strawberry & Orange Blossom Mojito, White Peach & Mango Daiquiri, and Blackberry & Blueberry Martini flavours are available now to on-trade venues. The new product will help the brand expand its appeal into even more occasions, at a time when non-alcoholic options are continuing to gain relevance. The new Mocktails are designed for consumers seeking elevated experiences and interesting flavours that match up to the cocktail experience, just without any alcohol. J₂O looks to offer these consumers a great tasting experience, that matches any freshly made cocktail or mocktail – offering the same consistently delicious flavour in a convenient can every time. With taste the number one driver of soft drinks6, the products have been designed to offer delicious flavours based on some of the most popular cocktails.

August 2022

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Mastering the Festivities MASTER OF MALT TRADE EXPLAINS WHY PREPARATION AND THINKING OUTSIDE THE BOX IS THE KEY TO DRIVING REVENUE THIS FESTIVE SEASON.

aving an eye-catching backbar offering, seasonal products, unique serves and festive menus are only some of the solutions to driving footfall and increased revenue this festive season. The team at Master of Malt Trade work closely with brands and venues and have looked at ways to close that gap going into another challenging trading period. “This festive season looks to be another tough one for the hospitality industry” observes Liam Belton, Master of Malt Trade Lead. “But there are ways that businesses can drive footfall into their venues, as well

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as capturing customers’ imaginations. By preparing seasonal promotions well in advance, businesses can drive early bookings as well as be able to communicate something new each month.” Seasonal serve innovation is the leading tactic that the team at Master of Malt Trade have seen to drive customers through the doors. From festive twists on classic cocktails, such as cinnamon margaritas, through to using seasonal spirits like Project 173’s Christmas Pudding Rum and Bathtub Sloe Gin (which saw a sales increase of +936% through the wholesaler over last year’s Christmas period), demonstrates customers are willing to trade up their classic serves with unique festive offerings. “Venues also need to embrace cultural changes and reflect them in the drinks industry, by offering plant free alternatives to those classically creamy, winter serves you open up another customer opportunity,” explains Belton. He goes on to say: “Last year we saw modern, vegan upgrades to retro Christmas cocktails - vegan snowballs, white russians and espresso martinis.” Creating a drink menu that is not only unique, but can also be used alongside your food menu to offer cocktail pairings to dishes, offers a creative way to enable customer experimentation, whilst also increasing revenue. This tactic also works especially well for group party bookings,

with guests selecting menus and serves ahead of time, as venues are able to prep batch serves, which not only cuts down service time, but enables the cost per serve to come down. Consistently looking to add value to the customer experience should also be intrinsic to every hospitality business. Brands are looking to work with customers, build relationships and help them through this challenging time, speak to your reps about minis or gifting options. Master of Malt Trade, not only offers full sized bottles, but also a choice of over 1,900 3cl drams. “Placing a dram on each person’s plate setting is a delightful example of supporting customer experience for those venues that facilitate group, seated bookings,” notes Joshuah McCartney, Marketing Manager at Master of Malt Trade. “Ensuring you stock the full bottle behind the bar also leads to longer drink requests of the spirit as well.” Master of Malt Trade is a future forward wholesaler. With an ethos of ‘by the industry, for the industry’, their focus is to offer flexibility, simplicity and responsiveness to meet modern trading needs. Their customer on-boarding and management systems offer a personal touch, with the convenience and accessibility of a multi-award winning digital platform. Find out more at www.masterofmalt.com/trade

Social Media Top Picks

@marseys_gin_gram

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Prosperous Port WITH PORT SEEN AS A STAPLE FOR CHRISTMAS MENUS, WE SPOKE TO CARLOS AFONSO, ASSISTANT MANAGER AT VALLEGRE VINHOS DO PORTO, ABOUT PORT’S VERSATILITY AND HOW HE BELIEVES THERE’S PLENTY TO ATTRACT NEW DRINKERS TO THE CATEGORY – EVEN THOSE ON A BUDGET.

here’s so many drink options available that it’s important to impress and catch the attention of the consumer – and this is even more vital at Christmas. We all know and love Port as a delicious dessert drink

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or accompanying a mince pie, but there’s so much more to this versatile drink. For instance within a cocktail or long drink such as the classic White Port and Tonic. These are classic drinks in Portugal but are still relatively unknown in the UK – they require an initial hand sell but are always popular when tried, creating an unusual welcome drink or special cocktail. As well as offering a lower ABV, Port based cocktails are usually made with basic ports and so provide an affordable drink. Port has a distinct flavour profile that sets it apart from other types of wine: it is typically rich, sweet, and full-bodied with notes of ripe fruit, spices, and sometimes a hint of nuttiness. Whether it’s a robust and fruity Ruby Port or a mellow and nutty Tawny Port, these unique flavours can add depth and complexity to cocktails, providing a rich and indulgent taste experience. As with all sectors, it is increasingly important that Port innovates and evolves and, as such, we continue to expand our range to impress and catch the attention of the consumer. A few years ago, Vallegre took the strategic decision to lower the alcohol content of our basic ports to 19%

ABV, which, while still higher than still wine, is considerably lower than spirits and therefore attracts less duty. Our decision was both future proofing our business and, most importantly, looking after the health of drinkers without compromising the taste of our product. We will be working closely with Lanchester Wines, our UK partner, to ensure we’re able to maintain our traction but our pricing is already competitive so discounts will be difficult. Nevertheless, we continue to develop new products and showcase our top tier wines. Our marketing, both in the UK and Portugal, is to educate the consumer on different way to imbibe Port (always defending drinking in moderation and responsibly). We’re trying to attract younger drinkers by offering appealing, fresh concepts (for example, cocktails and where and when to drink them), for a competitive price. We want them to try our Ports in a different light and ideally make new lifelong Port drinkers. For more information on Vallegre Ports available in the UK, please visit www.lanchesterwines.co.uk

Adding sophistication to any wine list

Champagne will always have a place on any wine list, instantly adding prestige and cause for celebration. From renowned Champagne house, Champagne Moutard, the Moutard Grande Cuvée Brut is available in a range of sizes from half bottle through to Jeroboam. Blending 80% Pinot Noir and 20% Chardonnay from 20 year old vines, this Cuvée is the pillar of Moutard’s production. A juicy mix of black cherry and candied pink grapefruit. Available to the UK trade through Lanchester Wines, never available in a supermarket!

www.lanchesterwines.co.uk 01207 52 1234 sales@lanchesterwines.co.uk

VENUE OF THE MONTH

Nobu Shoreditch Bar and Terrace

WE SPEAK WITH SONIA MASIH, FOOD AND BEVERAGE DIRECTOR AT NOBU HOTEL LONDON SHOREDITCH, WHO TELLS US MORE ABOUT THE STUNNING VENUE, REVEALING THE SYNERGY BETWEEN ART AND CULTURE WITHIN THEIR EXCEPTIONAL FOOD AND DRINK OFFERING. PLEASE TELL OUR READERS ABOUT NOBU HOTEL LONDON SHOREDITCH BAR AND TERRACE. Destination bar, Nobu Shoreditch Bar and Terrace has an inclusive vibrancy, offering an eclectic mix of art, music and cultural programming. Adorned with animated street art, Nobu Shoreditch Bar serves a menu of carefully crafted cocktails and non-alcoholic drinks, alongside an extensive drinks list including Nihonshu sake and whiskeys. Situated at the entrance of Nobu Restaurant Shoreditch, the cool hangout is the ideal spot to grab a post-work cocktail, or enjoy world renowned Nobu signature dishes, small plates and sushi, in a relaxed setting. Open to the public, the space boasts cool interiors, Japanese artworks and a carefully curated menu of cocktails. Open during the spring and summer months only, the gorgeous al fresco garden terrace is ideal for guests to enjoy the sun. With four intricate levels flanked with comfortable, refined seating, Nobu Shoreditch Bar and Terrace will welcome guests to catch the summer rays in style.

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In Nobu Bar Shoreditch, guests can enjoy their favourite Nobu dishes in a casual bar setting, perfect for catching up with colleagues, meeting friends, dating or for a solo visit. The menu is designed to stimulate interesting conversation and good times, with guests able to enjoy family-style sharing plates, which incorporate some of the Nobu Classics. With the venue set to be ‘buzzy’ all week, the space will also play host to specially selected DJs, playing live in-house Wednesday to Saturday, from 7:00pm,

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and for Saturday and Sunday brunch, from 1:00PM to 4:00PM.

HOW DOES THIS VENUE DIFFER – OR IS SIMILAR – TO OTHER NOBU VENUES IN THE CITY? Nobu Hotel London Shoreditch is the iconic, culturally immersive destination, located in the heart of vibrant Shoreditch, East London. Having re-opened in June 2022 following a two-year hiatus, the property now features a new sixth floor, including the

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VENUE OF THE MONTH

stylish Nobu Shoreditch Penthouse Event Space, complete with a spacious private outdoor terrace, as well as two new bedroom types: Yuhi and Yuhi Skyline. Nestled amidst the energy of East London’s creative district and the financial centre of the city, the hotel delivers the perfect blend of industrial chic and Japanese simplicity. It has a wide range of rooms and suites, a world-renowned Nobu restaurant, Nobu bar and al fresco terrace, Nobu Café, a naturally lit event space for 200+ people, and a tranquil spa and gym. Like all Nobu venues around the word, Nobu Hotel London Shoreditch’s roots are in Japan and the brand wholeheartedly embraces the concept of Japanese Kokoro, the connection between emotions, feelings, spirit and soul. This is the heartbeat of Nobu restaurants, hotels and residences: to deliver authentically inspired moments that promote Kokoro. However, as a luxury lifestyle brand, nothing is a carbon copy and each Nobu hotel mirrors the personality of that given location, and fully engages with the locality. Nobu is a globally recognised brand that successfully taps into the local market.

WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO THE VENUE’S SUCCESS? Our location has a big role to play in the success of Nobu Hotel London Shoreditch. Shoreditch is an incredibly diverse area with lots of artists, musicians and talent. The area is full of passionate people, all of whom inspire the work we do at the hotel and restaurant, every single day. Being able to offer guests a luxurious ‘all in one’ experience, from the rooms and the bar, to the spa, allows us to truly be a destination hotel in the middle of the city – welcoming guests time and time again to experience impeccable service, combined with famous dishes and one-of-a-kind interiors.

HOW DO YOU STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY WHILE STAYING TRUE TO THE BRAND’S DNA? At Nobu Hotel London Shoreditch, we pride ourselves on our talented team. A mixture of creatives and innovators, the team are constantly developing new ways to stay up to date with trends. Whether it’s developing new weekend packages or experimenting with serves and ingredients, to offer new and exciting cocktails, the team at Nobu Hotel London Shoreditch are always looking for ways to

offer more to the guests. From the very beginning, Nobu has been about creating memorable experiences around exceptional food, and it’s this attitude that the team continue to adopt throughout the hotel and restaurant today, as artists, chefs, and restaurateurs.

NOBU BAR SHOREDITCH PLACES EQUAL IMPORTANCE ON THE SERVES, AS WELL AS THE FOOD OFFERINGS. HOW DOES THE VENUE STRIKE A BALANCE BETWEEN THE TWO? AND WHAT ROLE DO EACH PLAY, BOTH SEPARATELY AND AS A PAIR, IN YOUR VENUE? For us, it’s all about the experience. Nobu Hotel London Shoreditch is dramatic and design-led, as well as being local and lively, and we pride ourselves on Nobu Bar Shoreditch being able to offer these elements, across both food and beverage. From the eclectic mix of art and cultural programming to the iconic dishes and unique serves, every part of the guest’s experience at the bar work together to tell a story. This means that both the food and beverages always need to work hand in hand, to provide the ultimate guest experience. Meticulous thought goes into the ingredients used for the serves behind the bar, with the team taking inspiration from the dishes served to develop one-of-a-kind

serves that guarantee to have guests saying “wow”. On the menu, you will find twists of Nobu classics including Yellowtail Jalapeno, Wagyu Beef Sliders, Crispy Rice with Avocado, Dashi Fries, Crispy Nori, and more, all of which are complimented by a creative cocktail menu that offers robust and diverse options, suitable for all tastes. One of my personal favourites is combining the Yellowtail Jalapeno with a Stingless Bee Margaritas, for the perfect fusion of sweet and spicy. However, due to our location, we’re very aware that often the people of East London are looking for a relaxed atmosphere, to sit back and enjoy spectacular drinks, so our drinks menu is constantly being tweaked and developed to ensure it works as a standalone masterpiece.

WHAT ADVICE WOULD YOU GIVE UPCOMING BARS LOOKING TO PROVIDE GUESTS WITH AN EXCEPTIONAL EXPERIENCE THEY CANNOT FIND ELSEWHERE? Stay innovative and keep on your toes. Find new ways to excite your guests by looking for the latest trends, ingredients, and experiences you can tap into, without straying from your identity, to guarantee a loyal fan base that’ll keep on coming back. www.london-shoreditch.nobuhotels.com www.barmagazine.co.uk

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Timeless Design TAYLOR’S CLASSICS SPECIALISES IN THE DESIGN, MANUFACTURE, AND RESTORATION OF FURNITURE FOR PUBS, BARS, RESTAURANTS, HOTELS AND CAFÉS. TRADITIONAL, MODERN, BESPOKE & ANTIQUE FURNITURE FOR THE HOSPITALITY INDUSTRY Taylor’s Classics 40,000 square foot warehouse, showrooms, factory & offices in Stafford include new equipment allowing them to produce tables, chairs, stools and benches from the timer plank to the finished items of furniture. The wood machining, spray and fresh polishing facilities together with their in-house upholstery department ensures that they are fully in control of quality and scheduling. In addition to their wide range of standard products, they are also able to manufacture furniture to customer’s special requirements including: customers own working drawings, in-house design facility, product alteration (adapting existing pieces of reclaimed or antique furniture), bespoke hand finishing methods, gilding and signage and upholstery in fabrics and leathers specified by clients.

TAYLOR’S EXCLUSIVE CAST IRON COLLECTION You can’t get more traditional than their exclusive cast iron collection. Perfectly suited to bars or restaurants aiming for that gothic, “turn of the century” look, these table bases are made from only the highest quality materials, with cast iron ensuring your furniture stands the test of time. Made up of various styles dating from the Mid-19th Century through to the early 20th Century, all models from their collection are available in various finishes and alongside an array of different table tops, offering hospitality venues and interior designers something which is very special and unique. To view Taylor’s Classics full cast iron collection, please visit www.taylorsclassics.com.

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Tap Into Demand ® With Cruzcampo CRUZCAMPO, SPAIN’S LEADING DRAUGHT LAGER, OFFERS VENUES THE OPPORTUNITY TO MEET GUESTS’ INCREASING DEMAND FOR THE TASTE OF THE MEDITERRANEAN.

emand for Spanish lagers is soaring with a staggering 73% growth rate. So, it’s little surprise that they contribute one in every five pints sold in the UK on-trade1. HEINEKEN UK's recent launch of Cruzcampo® – Spain's leading draught lager2 – meets this increased demand, while offering a great quality, authentic experience at an accessible price point. In the face of cost-of-living increases, nearly a third of drinkers have reduced alcohol spend3. But they still seek highquality brands and experiences4. Research shows that 58% go to a pub or bar to meet friends and family while 42% go for the atmosphere5. When out with larger groups and for special events they are more likely to try a new brand6, such as Cruzcampo®, which offers the chance to expand their horizons or relive holiday memories with a taste of the Mediterranean sun. Cruzcampo® is already delivering the most money in the till versus its competitive set, at £577 per week7, offering another reason to stock. To find out more and to become a Cruzcampo® stockist: https://direct.heineken.co.uk/huk/en/ cruzcampo

HERE'S WHAT DRINKERS HAD TO SAY ABOUT THE LAUNCH PARTY AND TASTE OF CRUZCAMPO® “We had a great day at Cruzcampo® Spanish Fiesta at The Hurst Arms. The food and atmosphere were brilliant and we’ll be switching to pints of Cruzcampo® from now on!” Winner: Adrian Straatman, Licensee of The Hurst Arms Public House

TO KICKSTART THE BRAND'S LAUNCH, CRUZCAMPO® THREW ONE LUCKY WINNER A ONE-DAY ONLY SPANISH FIESTA, BRINGING TOGETHER THE TASTE, FLAVOURS AND SOUNDS OF SEVILLE. “Thank you so much to the HEINEKEN UK team for organising a Cruzcampo® launch party for us at our pub. It allowed us to offer our customers a real taste of Seville, alongside the new beer. Both regulars and new customers came down for the event – it was one of our busiest afternoons of the summer. Customer feedback on Cruzcampo® has also been really positive since we’ve introduced it, with lots of our regulars requesting it as their drink of choice.”

1 3 4 5 6 KAM media research, March 2023, N=299 UK adults who consume beer at least once a month 2 Nielsen Spain FY data 2022

Guests enjoying the Cruzcampo fiesta ®

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7 CGA Strategy Average RSP, Value RoS, Latest 12 weeks (12.08.2023)

Crafted in France and ultra-smooth, G’Vine is Fred Sirieix in a bottle. The original French gin made from grapes, discover a new perspective on gin, with tonic like Fred, or simply your way.

DISCOVER MORE WWW.G-VINE.COM

｜ @GVINEUK

Dark Spirits WE SHINE A LIGHT ON THE DARK SPIRITS CATEGORY, REVEALING HOW EMBRACING THESE SERVES CAN APPEAL TO A WIDE AUDIENCE AND ELEVATE YOUR VENUE.

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DARK SPIRITS – ESSENTIAL 5

Dare to Go Dark! FLORIAN THIREAU, DIRECTOR OF MIXOLOGY AT THE PENINSULA LONDON, SHARES FIVE TRENDY, DARK SPIRIT BASED SERVES THAT SHOULD BE ON YOUR VENUE’S MENU! GENTLEMAN A personal recipe, created in 2021 at the Cheval Blanc Hotel in Paris, it is the masculine version of the Perfect Lady, and borrows the aromatic framework of Remember the Maine, which appeared in 1939 in the book The Gentleman’s Companion: Around the World with Jigger, Beaker and Flask by Charles H. Baker – an amazing twist on the whisky sour! Ingredients: Absinthe Pernod (0,63 ml), Peter Heering Cherry Liqueur (10 ml), rich sugar syrup (10 ml), fresh lemon juice (25 ml), fresh egg white (25 ml), Four Roses Small Bourbon Whisky Batch (40 ml) and orange zest.

CHARLIE CHAPLIN An easy sell, combining layers of plum and apricot for a sour and velvety combination. Named after Charles Spencer Chaplin, also known as Charlie Chaplin, it was created at the Waldorf Astoria hotel in New York before the 1920s. Ingredients: Fresh egg white (25 ml), fresh lemon juice (25 ml), Briottet apricot liqueur (25 ml), Elephant sloe gin (25 ml), lime zest.

EAST INDIA My all-time favourite, perfect for Manhattan lovers. Spirit-forward, with a touch a sweetness, offering nuances of pomegranate, sherry, orange, leather and spices. First published in 1882 in Harry Johnson’s Bartender’s Manual, the name pays homage to the famous East India Trading Company, a British company that dominated trade in the Indian Ocean region during the 18th and 19th centuries. Ingredients: Angostura Bitter (1.25 ml), Grenadine syrup (2.5 ml), Luxardo Maraschino Liqueur (5 ml), Triple sec Merlet (10 ml), Cognac Borderies VSOP Camus (40 ml), 1 Fabbri Amarena cherry (to garnish).

FISH HOUSE PUNCH An approachable long drink combining cognac and peach – refreshing and delicate. One version states that it was created in Philadelphia, in the State in Schuylkill club established in 1732. Ingredients: Briottet peach cream (10 ml), rich sugar syrup (10 ml), Borderies VSOP Camus Cognac (20 ml), El Dorado 5 year old rum (20 ml), fresh yellow lemon juice (25 ml), filtered water (40 ml), lemon half-slice (to garnish).

MAI TAI Created in 1944 by Victor Jules Bergeron, alias “Trader ‘Vic’”, in his restaurant in Oakland, California. The name comes from his friend Carrie’s reaction when she exclaimed: “Mai tai-roa aé!,” meaning “The best in the world!” in Tahitian, after tasting the cocktail. Ingredients: Angostura Bitter (0.63 ml), Briottet apricot liqueur (5 ml), fresh yellow lemon juice (10 ml), Merlet Triple Sec (10 ml), Orgeat syrup (15 ml), fresh lime juice (15 ml), Myers Original Dark Rum (25 ml), Plantation 3 Stars Rum (25 ml), half orange slice (to garnish), head of fresh spearmint (to garnish).

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DARK SPIRITS

Bringing Light to Dark WITH THE HELP OF INDUSTRY EXPERTS, WE DELVE INTO THE DARK AND AGED SPIRIT CATEGORY, REVEALING THE GROWING CURIOSITY AMONG CUSTOMERS AND HOW YOU CAN ALIGN YOUR BAR WITH THIS TREND, AND THE BENEFITS IT CAN BRING, IN TERMS OF INCREASING REVENUE.

ark spirits, often referred to as aged spirits, bring huge value to venues through their versatility, premium price point and increasing demand among consumers, which means it is of growing importance that these spirits are being incorporated into your bar’s drinks menu. Over recent years, the dark and aged spirit sector has seen huge expansion, and continues to grow, with the curiosity around the category from consumers being the driving force. Speaking on the growth of dark and aged spirits, Dawn Davies, Speciality Drinks Buying Director, explains: “We know in the aged spirit category we are seeing more interest from the consumer. Whisky, rum and aged tequilas are showing very positive increases, but smaller categories like Cognac and Armagnac are also slowly getting the attention of the consumer.” Kieran Healey-Ryder, Head of Whisky

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Discovery, and Louise Easton, Marketing Manager at Whyte & Mackay, agree, commenting on the growing trend of dark spirits among consumers and how this is not expected to stop anytime soon: “Rum, whisky, cognac and brandy are experiencing strong consumer demand and we expect that to continue. We believe that Single Malt is the engine of the spirits category growth.” Consumers’ curiosity around the category and their desire to experience new and unique tastes is evident through the growth of the category as a whole. However, it is clear that the increase in emerging global spirits, such as Japanese whisky, is also fuelling the growth. Kieran and Louise say: “It’s no secret that emerging global spirits markets have been crucial to growth in recent years. In fact, the Scotch Whisky Association reported that Asian whisky consumption surpassed that of Europe for the first time last year,

DARK SPIRITS

with Asia Pacific estimated to be growing at a CAGR of 5.25% and set to reach 2.4 billion USD by 2028.” This growth is why Dawn advises bars to align themselves with this trend, saying: “The end consumer is embracing dark spirits more and more and therefore so should venues, as they should be catering to the ever changing needs of the customer.” But what triggered the category’s expansion? Kieran and Louise put it down to consumer habits as a result of the pandemic and people’s desire to experience new and unique tastes. They say: “Personally, I found in lockdown consumers were open to discover, to hear new stories, of different products. That curiosity remains a key factor in the spirits category growth now.” Dark and aged spirits are the perfect category for curious customers to explore, providing rich and complex tastes, as well as a unique story behind the aging process, and often rich history behind the brands, which adds to the excitement surrounding the category. Dawn explains: “Aged spirits offer a real depth of flavour and complexity which make them appealing from a mixing perspective as well as holding a cachet in the customers’ eyes”. As well as this, dark spirits are extremely versatile, meaning they can be enjoyed neat or in cocktails, by an array of different customers and demographics. Dawn says: “Aged spirits are very versatile and if we are looking across all aged spirits, there are lot of different flavours so there will be something for everyone.” Florian Thireau, Director of Mixology at The Peninsula London, also highlights dark spirits’ versatility, particularly when they are handled with care: “They can be very versatile if you treat them the right way. First and foremost, serving them at the right temperature with the right percentage of dilution within a cocktail makes them more accessible and less harsh.” Dark spirits’ versatility is a huge pull factor as to why embracing this liquid gold and expanding your offering is so important, and with the cocktail boom, there hasn’t been a better time to experiment with

new tastes and flavours that the category offers. What’s more, cocktails are great to encourage the less curious customer to explore dark spirits, by creating a fun and engaging drink that appeals to their taste buds and opens up a new world of flavours. Davide Zanardo, UK Head of Advocacy, Bacardi, highlights the role of dark spirits within cocktails, suggesting why venues should be embracing dark spirits within their serves. He says: “There has been a barrier – you either liked dark spirits or you didn’t, but that’s now changing. We are living in the golden era of cocktails. People are drinking cocktails more than ever before and obviously some of these cocktails are made with darker spirits. “There is a greater appreciation of dark spirits and how they don’t have to be enjoyed on their own in an old school way, they can be enjoyed in more fun and engaging drinks,” he adds. Speaking more, Davide comments on the www.barmagazine.co.uk

DARK SPIRITS

changing target audience of dark spirits, suggesting the popularity of these amongst younger consumers: “The stereotypical consumer is not there anymore. Dark spirits are enjoyed by the younger generation. Spiced rum is skyrocketing in the UK especially with 20-30-year-olds as they are looking for premium rums that are a bit more adventurous with flavour. “It’s always flavour first which is why this year we launched Bacardí Caribbean Spiced, a premium, aged rum with a flavour full of spices, pineapple and coconut.” Florian offers some well-respected dark spirit cocktails to consider placing at the top of your venue’s cocktail menu, suggesting how these can elevate your venue. “Classics such as Old Fashioned, Vieux Carre or Presidente are at the top of the list and when well made, the complexity of it is outstanding and can create a unique drinking experience.” By embracing these infamous classics, you can elevate your venue by providing guests with a great-tasting cocktail, while meeting the ongoing demand for the category. But what about for the consumer that lacks interest in dark spirits? There are a few different ways your bar can promote dark spirit offerings to guests, ensuring you are reaching a wider audience. Pietro Rizzo, Bar Director at the Aubrey, advises venues to promote dark spirits through a more personal experience for guests. He says: “I would suggest a ‘flight’ or tasting of three to five small whiskey glasses as an excellent way of taking the guest on a journey through a specific region or getting them familiar with different distilleries. “You need a great bartender leading the tasting who’s able to engage the guests and enhance their experience by sharing interesting insights and all their knowledge.” Often, consumers can be overwhelmed by choice at the bar, and with endless options in front of them, ordering something they haven’t tried before, especially a spirit they know little about, can be daunting. This is why education and know-how of you and your bartenders is important – making suggestions of a dark spirit cocktail, and telling the customer a little more about the spirit can be the deciding factor in whether a customer orders the serve, and therefore decides whether that customer will explore all that the category has to offer. Kieran and Louise advise venues on an exceptional entry-level whisky, Jura Single Malt – one to consider popping on your menu to encourage the not-so-curious

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DARK SPIRITS

consumer to explore all that the category has to offer. They explain: “Now UK’s number one Single Malt, it is a great entry level whisky offering consumers a fresh and lively experience. With a house style of fruity flavours and coastal notes, Jura offers a range of whiskies to suit wherever the drinker may be on their personal whisky journey while its origin story – created on its namesake island home to 260 people – plays into the provenance trend we’re seeing emerge across the spirits category. However, at its heart is respect for the liquid: a house style of fruity, aromatic and coastal notes.” To further encourage consumers to explore the category, Alex Haslam, Head of Category Development, On Trade at Diageo GB, suggests stocking some well-recognised spirit brands. He says: “Operators can encourage adults to explore the category by stocking a few well-known iconic rum brands that people already know and enjoy, along with creative innovations introduced by leading brands. Captain Morgan, for example, is an iconic rum brand that has a range of unique rum-based spirit flavours for consumers to enjoy.” Embracing and expanding these dark spirits on your bar’s menu can help you to appeal to a large audience and answer the growing customer demand, but it also provides a monetary benefit to your bar. Aged spirits’ value is considerably larger per serve than the standard spirit, so promoting these in your cocktails and serves can offer an opportunity for increased profits. Pietro explains: “Typically, the older a spirit is, the more expensive it becomes; as our lives progress hopefully we can all afford some of these luxuries a bit more easily!” Furthermore, dark spirits such as whisky’s appeal as a digestif, offers further opportunity for increased revenue. Dawn Davies comments on how dark and aged spirits can aid the upsell in your bar. She says: “The upsell is one of the most important techniques a venue can do to increase revenue, and aged spirits are a great way to enhance this. Be this the drinks trolley at the end of a dinner or a cheeky one for the road, the key is training in these spirits in order to give your staff the confidence to effectively sell.” To conclude, it is imperative to embrace and expand your dark spirit offerings, as a category that can aid your bar in appealing to a wide audience, and can also align your bar with the increasing curiosity surrounding these spirits. This will ultimately elevate your bar, through providing a quality guest experience and also bringing increased revenue. www.barmagazine.co.uk

NEW CREATIONS

Kunama TONY PESCATORI, MANAGING DIRECTOR OF ALMA BAR, LONDON, SHARES AN ESPRESSO MARTINI-STYLE SERVE, KUNAMA, THE PERFECT TIPPLE TO SERVE DURING THE COLDER MONTHS, WITH FLAVOURS OF COFFEE, ORANGE AND CHRISTMAS SPICE.

magine a fluffy spiced Espresso Martini, but elevated; long, flavourful and perfect as a pick-me-up, this drink was inspired by ancestral African ingredients and cultures. The drink is a perfect combination of all things that pair well with coffee: dark rum, orange and complex spice. The Kunama people are a 3000-year-old Matriarchal tribe, indigenous to the areas now known as Ethiopia and Eritrea. This adaptation of an Espresso Martini features African flavours, and rotates around the richness and depth of roasted Ethiopian coffee, ethically sourced from Bulessa, in Sidamo, where Tizita Bizuneh has set up a coffee washing plant fully managed and run by local women. The Bulessa Washing Station, where this coffee is produced, is expanding its campaign to empower more women in the coffee supply chain. The group is now providing educational and agricultural workshops for women and children across the larger community. The contributing smallholders and their families are also registered as members of the Keranshe support network, which provides access to healthcare and education. In Ethiopia it is unbelievably rare that women are in management positions in washing stations, or even run coffee businesses. Well, welcome to the stage, Tizita Bizuneh. Tizita runs the Bulessa washing station in Sidama, which is run entirely by women. Tizita started this

This adaptation of an Espresso Martini features African flavours and rotates around the richness and depth of roasted Ethiopian coffee 58 www.barmagazine.co.uk

NEW CREATIONS

KUNAMA INGREDIENTS: • La Hechicera Extra Anejo Rum • Grand Marnier Cordon Rouge • Ethiopia Women’s Bulessa Cold Brew Coffee • Jagermeister Cold Brew • Amaro Santoni • Ethiopian Korekima spice

METHOD: In a shaker, mix 25ml La Hechicera Extra Anejo Rum, 10ml Grand Marnier Cordon Rouge and 30ml Ethiopia Women’s Bulessa Cold Brew Coffee. Then, add 10ml Jagermeister Cold Brew and 5ml Amaro Santoni. Add a pinch of grinded Ethiopian Korekima spice (or cardamom seeds), mix together, and serve.

COLD BREW COFFEE METHOD: project with a focus on the training of women farmers, with the aim of empowering Ethiopian women who work in the coffee sector, from production to station management. La Hechicera is a Solera aged Colombian Rum that contains a blend of 12- to 21-yearold American cask aged liquids. Heavy on toffee, orange and tobacco, it is the perfect backbone for Kunama’s flavour profile. Grand Marnier Cordon Rouge blends more than 400 different cognacs produced in the area. Green Caribbean Bigarade Orange peels are infused in spirit then distilled and added to the cognac alongside sugar

to balance the bitterness. Amaro Santoni is a bittersweet Amaro made in Florence that uses 34 different herbs and plants, including rhubarb root, iris flower and olive leaf, resulting in a Christmas spice liquid, perfect to add a mix of spice in an array of serves. Jagermeister Cold Brew, is the perfect blend of slowly cold brewed Arabica coffee and the 56 botanicals of original Jägermeister. Ethiopian Korekima, also called false cardamom, grows in the South Western part of Ethiopia in big pods full of seeds that are harvested and dried over charcoal fire, giving it a smoky and camphorous edge.

Add 100g of Grinded Ethiopian coffee to 700ml of filtered water. Then, refrigerate for 24 hours and strain through a paper filter.

The drink is a perfect combination of all things that pair well with coffee www.barmagazine.co.uk

HOSPITALITY AROUND THE WORLD

AER Mumbai

UP IN THE CLOUDS SITS AER MUMBAI, THE CITY’S HIGHEST SKY BAR, OFFERING UNPARALLELED VIEWS AND EXQUISITE SERVES. WE SPEAK WITH ALEXANDRE RENOUE, BEVERAGE MANAGER, RADHIKA MATHUR, MARKETING COMMUNICATIONS MANAGER, AND NOEL MENDES, FOOD AND BEVERAGE MANAGER AT AER MUMBAI, WHO OFFER INSIGHT INTO THE VENUE’S INNOVATIVE COCKTAIL MENU AND THEIR EQUALLY EXCEPTIONAL FOOD OFFERINGS, REVEALING THE QUALITIES THAT HAVE MOULDED AER INTO MUMBAI’S GO-TO BAR. PLEASE TELL OUR READERS ABOUT AER BAR AT FOUR SEASONS MUMBAI. [Radhika] AER is Mumbai’s most iconic rooftop bar, and has recently been reinvented with a stunning new design as a yacht club in the sky, with a sparkling new cocktail menu. It has always been favoured by the city’s elite as a venue of choice for special dates, the hottest parties in town, or get-togethers aimed to impress. The refreshed energies further fuel the unique bestseller cocktail of the city’s best views, beverages, design and vibe, as an easy way for AER to stand out against the unending competition in the city. Equipped with many ‘firsts’ such as being the country’s first rooftop bar with a highly sophisticated retractable roof, further aids in adapting to the ever-evolving maximum city, Mumbai.

Alex with Lure of the Siren at AER

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TALK US THROUGH AER’S COCKTAIL MENU. WHAT WAS THE INSPIRATION/STORY BEHIND THIS? AND TELL US MORE ABOUT THE ‘NATURETHEMED’ NAMES. [Alexandre] The star of AER is and will

always be the brilliant views of the Arabian Sea and Mumbai’s shimmering skyline. A brainchild of Corsica-born Alexandre Renoue, the cocktail menu at AER was crafted using the city of Mumbai and the views from the bar as the ultimate muse. Alex has identified unique Indian ingredients and treated them to international beverage industry processes to craft drinks, which represent the different moods of the sky, as viewed from the 34th floor at AER. The journey starts with ‘Clear Skies’, which consists of low-alcohol value clarified drinks, ‘Cumulus’, featuring cloudy textures and more layered flavours, and continues to ‘Monsoon’, which is an ode to the rainy season of Mumbai with fresh aromas and ingredients. The journey ends with ‘Thunderheads’, a list of potent, darker cocktails with a robust palate mirroring the dark storms often visible from the roof at AER. For each cocktail, we have used the nautical theme lent by the design to craft names which best describe their character. For example, the ‘Compass Rose’ from ‘Clear Skies’ is a great place to start, with

HOSPITALITY AROUND THE WORLD

Alex with Admiral Martini at AER the ‘Foghorn’ from ‘Thunderheads’ alerting one to the potency of the cocktail. What’s special is that each category also has one non-alcoholic cocktail for those who would like to indulge in the experience without yielding to alcohol.

WHAT IS THE RELATIONSHIP BETWEEN THE FOOD AND DRINKS OFFERINGS AT AER MUMBAI, AND HOW DID YOU CURATE THIS EXCEPTIONAL EDIBLE MENU? [Noel] While the focus at AER is the spectacular beverage menu, it is essential to have a food menu to complement it. The menu is an eclectic selection of international flavours which reflect the refined palate of the guests who frequent AER, without overpowering the crisp notes of the cocktails. Think, the zest of truffle and three cheeses of a sumptuous Kachapuri, a traditional Georgian flatbread, which elevates the experience. The curation of this menu has also taken into account

culinary trends, such as the growing demand for vegetarian and vegan options, as well as paying homage to the coast, with the catch of the day showcased in different ways.

HOW DOES THE BAR’S GEOGRAPHICAL LOCATION INFLUENCE ITS MENU? [Radhika] The sea and sky hold integral roles in the inspiration behind the menus, and Indian ingredients, along with the rich culinary heritage, lies proudly at the core of the curation. This leads to a highly refined selection where you are brought closer to the city of Mumbai with every sip, and every bite.

APART FROM THE EXCEPTIONAL FOOD AND DRINKS OFFERINGS, HOW ELSE DO YOU ENSURE AN EXCEPTIONAL AND UNFORGETTABLE EXPERIENCE FOR GUESTS? [Noel] Much like the views that AER is

known for, the ambience and vibe here also transition seamlessly across three different seating areas. With a sundown seating catering best to niche clients who entertain guests over refined cocktails, to the ideal date night venue with food, music, lighting and of course drinks to match. Nights at AER hold character of their own and transition into the hottest nightlife destination post 10pm. With a resident DJ spinning the freshest tunes and regular visiting Indian and international musical acts, the rooftop bar creates a memorable experience for guests unlike any venue in the city.

HOW DO YOU STAY CURRENT AND UP TO DATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY? [Alexandre] The team of experts who work behind the curation of food and beverage menus at AER have created a menu which lends itself to reinvention on a regular basis. With seasonal changes scheduled for the coming months, the bar is set to stay trendy and to keep regular guests engaged. The same philosophy extends into the long run, where the extensive renovation after a successful 10 years of operations as an iconic rooftop bar creates a brand-new outlet, while retaining the successes from before.

WHAT ARE THE BAR’S SHORT AND LONG-TERM GOALS? [Radhika] For AER, the goal is to be the place to be in Mumbai, and in India with it featuring on must-visits for the city, while featuring on global lists of best bars and continually refreshing our offering. The aim is to extend our loyal clientele from across the country to across the globe. www.barmagazine.co.uk

SPONSORED

Equipped to Excel WHY AN EQUIPMENT CONTINGENCY PLAN IS A REQUIREMENT IN HOSPITALITY IN 2023 AND BEYOND.

ll hospitality venues would have experienced the sheer horror of opening up one day to find that a piece of equipment is not turning on, faulty or even worse, leaking. The ensuing panic that follows can turn what was a peaceful morning getting ready for the day into a frantic rush to save produce, contact suppliers or in the worse cases, having to close the establishment all together due to damage or safety. Ensuring your business has an equipment contingency plan could not only save your product but ensure you don’t lose out on essential revenue in an already tough climate, that’s why here at Blizzard we ensure our customers understand our 3 simple tips to equipment contingency perfection!

BIGGER ISN’T ALWAYS BETTER Just because you have space for two 3 door under counter bottle coolers doesn’t mean that’s the right choice for you! If one or both of these units break down you’re losing a huge amount of space and stock, opt instead for three 2 door bottle coolers, that will not only insure you have a back-up plan but when storage for all three isn’t needed you can turn one or more off to save on energy!

PREVENTATIVE MAINTENANCE No one likes spending money when they

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don’t need to, but let’s be honest, spending £50-£100 now rather than £500-£1000 later is a much better deal. Small things such as door gasket replacements as well as regular cleaning and servicing can minimise the chances of equipment breaking down and costing you more in the long run, is it really worth the risk?

CORRECT TRAINING AND PROCESSES The truth is, whether it’s an upright refrigerator, under counter bottle cooler or ice machine, training and internal processes will ensure that mistakes made that risk

damaging the unit are minimised. Ensure to teach staff members the importance of closing doors correctly, following cleaning schedules and ensuring that units aren’t over stocked and risk over working the equipment. It’s as simple as that, kind of… the best way to ensure your equipment is ready to deal with a hard working future is to buy reliable, high quality units in the first place and that’s why we offer 3 years warranty as standard on all Blizzard refrigeration as our way of showing our commitment to your businesses in the future! www.pentlandwholesale.co.uk

Directory BEHIND THE BAR

DESIGN Cult Furniture +44 (0) 208 185 6960 info@cultfurniture.com www.cultfurniture.com @cultfurniture cultfurniture

Flavour Blaster +44 208 1243014 info@jetchill.com www.flavourblaster.com @theflavourblaster Hoshizaki +44 (0)845 456 0585 uksales@hoshizaki.uk www.hoshizaki-europe.com hoshizakiuk Koldbox 01254 614444 sales@pentlandwholesale.co.uk www.koldbox.com @pentlandwholesale pentlandwholesale @pentlandw pentland-wholesale-ltd Nelson 0800 592 833 office@nelsonwash.co.uk www.nelsonwashonline.co.uk

BUSINESS Bizimply +44 203 642 5644 support@bizimply.com www.bizimply.com @bizimplyhq Bizimply bizimply TNT Sports www.tntsports.co.uk @tntsports TNTsports @tntsports Tripleseat +1 (978) 614 0490 info@tripleseat.com www.tripleseat.com @tripleseat Tripleseat tripleseat-software

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Woodberry 01926 889922 mail@woodberry.co.uk www.woodberry.co.uk

DRINKS DeKuyper +31 (0)10 42 79 700 royalinfo@dekuyper.nl www.dekuyper.com @de_kuyper_cocktails dekuypercocktailsuk Frobishers 0870 242 1989 ahoy@frobishers.com www.frobishers.com @frobishersjuices Frobishersjuices @frobishers HEINEKEN +44 (0)131 528 1000 www.heineken.co.uk @heinekenukcompany heinekenuknews heineken Lanchester Wines 01207 521234 sales@lanchesterwines.co.uk www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines Paragon Brands +44 (0) 161 390 0019 hello@paragonbrands.co.uk www.paragonbrands.co.uk @paragonbrands paragonbrands @paragonbrands

Pernod Ricard UK www.pernod-ricard.com/en @pernodricard pernod-ricard Thatchers Cider 01934 822862 info@thatcherscider.co.uk www.thatcherscider.co.uk @thatcherscider ThatchersCiderCompany @thatchers_cider thatchers-cider-company-ltd

HOSPITALITY ORGANISATIONS Licensed Trade Charity 0808 801 0550 enquiries@ltcharity.org.uk www.licensedtradecharity.org.uk @ltcharity licensedtradecharity @LTCharity licensed-trade-charity

Vimto Out of Home 0800 066 2133 www.vimtooutofhome.co.uk vimto-outofhome

The Drinks Trust 0800 915 4610 supportline@drinkstrust.org.uk www.drinkstrust.org.uk @drinks_trust drinkstrust @drinks_trust drinks-trust

Lamb Weston +31 88 00 33 200 info@lambweston.eu www.lambweston.eu/emea lambwestonmeijeruk lambwestonemea

UKHospitality 020 7404 7744 info@ukhospitality.org.uk www.ukhospitality.org.uk @ukhospitality UKHospitality @ukhofficial ukhospitality

FOOD

To advertise in Bar Magazine, please contact the team on 01795 509109 or email manjeet@cimltd.co.uk @barmagazineuk |

Bar Magazine UK | barmagazine.co.uk www.barmagazine.co.uk

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