Bar November 2025

Image courtesy of The Cocktail Trading Co

NOVEMBER 2025

There’s a shift in the air. November brings with it a sense of urgency – that final push before the festive rush, where preparation becomes paramount and the stakes feel just a little higher. For bars and pubs, it’s go time! Whether you’re decking the halls or fine-tuning your Christmas cocktail list, this month is all about setting the scene for a strong finish to the year.

In this issue, we look ahead to the season that matters most. Our Christmas feature is packed with advice and insight from operators and brands alike, offering everything from stocking strategies to last-minute fixes that’ll help make December both merry and profitable.

And, as the year winds down, our eyes are already on the next. In our Business feature, we tackle the big questions for 2026: How can venues stay agile in a time of rising costs? What tools and strategies will help bars do more with less? From cost-cutting without compromise to clever marketing moves, we’ve built a roadmap designed to help you start the new year not just prepared, but positioned to thrive.

This month’s Spotlight Feature turns its focus to premium spirits – a category that’s sure to take centre stage this festive season. As consumers continue to prioritise quality over quantity, premiumisation is making a noticeable impact across the industry. In this feature, we delve into what’s driving this shift, how it’s transforming the back bar, and what it means for operators looking to elevate their offering.

Wherever you are in your planning – whether you’re already deep into the festive calendar or still finessing the final details – we hope this issue brings you insight, clarity and that all-important shot of inspiration. Cheers!

ELEASHA PRITCHARD, EDITOR-IN-CHIEF

© 2025 Cogent Multimedia Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD.

EDITOR-IN-CHIEF

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

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

HEAD OF BUSINESS DEVELOPMENT

Jazmine Davis jazmine@cimltd.co.uk

10 HOSPITALITY HEROES

Chris Jones, Founder of Paragon Brands, tells the story of how he has shaped the UK’s premium hospitality scene for over 30 years, from selling coffee to launching iconic drinks like Aperol Spritz.

21 BAR MAGAZINE AWARDS

Discover the BMA pages for exclusive behind-the-scenes interviews with our incredible judges and partners.

39 CHRISTMAS

In this extensive seasonal feature, we bring you everything you need to prepare for the busy festive period!

67 BUSINESS

Looking to the new year ahead, we share how venues can reduce costs and increase operational efficiency.

74 VENUE OF THE MONTH

We spotlight one of London’s newest openings – Pérola – where immersive design meets elevated cocktails.

ACCOUNT MANAGER

Harrison Hume hh@cimltd.co.uk

HEAD OF DIGITAL

Xhulio Bishtaja digital@cimltd.co.uk

CREDIT FACILITIES MANAGER

Gwen Lee

creditcontrol@cimltd.co.uk

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

79 A SPOTLIGHT ON: PREMIUM SPIRITS

We delve into the premium sprits category, sharing exclusive insights on how your venue can embrace the growing premiumisation trend.

88 NEW CREATIONS

Frobishers share a seasonal serve that showcases the power of a quality premium juice – Golden Hour.

92 HOSPITALITY AROUND THE WORLD

Take a trip to Bar de Lola, located within METT Marbella Estepona – a venue which has become a destination for inventive cocktails and elevated hospitality. 42 82 74

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

DIRECTOR

Tom Woollin

MANAGING DIRECTOR

John Denning

FENTIMANS AND AD GEFRIN TOAST TO NEW PARTNERSHIP

TWO North East heritage brands, Fentimans and Ad Gefrin, have announced the launch of a brand-new ontrade partnership to celebrate over a century of drinks excellence.

Hexham-based premium soft drinks and mixers brand, Fentimans, has joined forces with Ad Gefrin, a Whisky and Gin Distillery based in Wooler, to bring a selection of Signature Serves to visitors of Ad Gefrin’s bar and bistro, Bēodern.

The partnership will see a selection of Fentimans’ Botanically Brewed Beverages served at Bēodern, including Victorian Lemonade, Ginger Ale, Elderflower Tonic, Curiosity Cola, Dandelion & Burdock, Mandarin and Seville Jigger, Connoisseurs Tonic, and their iconic Ginger Beer.

The drinks will be available to purchase individually and as part of Bēodern’s evolving menu of seasonal cocktails, where they’re paired with Ad Gefrin’s range of spirits, including Tácnbora Blended Whisky, Flýte Whisky Cream Liqueur and Thirlings Dry Gin.

Guests can also expect to see Ad Gefrin x Fentimans ‘on the road’ at special events and tastings across the North East.

The partnership will unite two of Northumberland’s leading, independently owned family firms. Fentimans marks its 120th anniversary this year, and in 2026, Ad Gefrin will be celebrating 100 years of their founding family, The Fergusons.

NEARLY A QUARTER OF CHRISTMAS EVE DINERS OPT FOR BREAKFAST

Christmas Eve breakfast is proving a surprising hit this December with new insight from leading hospitality tech firm Zonal, showing that bookings for the occasion account for 23% of all reservations made for that day.

Overall, festive bookings for 2025 are up 8% year-on-year, with a strong number of reservations already made for key holiday dates including Christmas Eve, Christmas Day, and Boxing Day, compared to the same point in 2024.

Of these, the number of Christmas Eve breakfast bookings has emerged as one of the most surprising trends, although dinner on this day still takes the top spot accounting for 41% of bookings made to date.

With just eight weeks to go, Christmas Day continues to lead

the season, however with an increase of 9% compared to this time last year. Perhaps unsurprisingly, almost all of these (99%) are for Christmas lunch.

This early surge in bookings reflects the growing culture of booking in advance, while the emergence of Christmas Eve breakfast as a key occasion demonstrates the growing popularity of earlier day parts for eating out. Recent data from Kantar has found breakfast outings seeing a notable 14% year-on-year increase, making it the fasted-growing dining occasion in the UK. There is also a growing number of operators offering experiences such as “Breakfast with Santa” over the festive period, which may account for some of the growth.

CARLSBERG BRITVIC LAUNCHES HALO DISPENSE WITH NEW PEPSI SYSTEM THAT OFFERS AN EXTENDED CARBONATES & MIXERS RANGE

Carlsberg Britvic launches its latest dispense development, Halo, a Pepsi draught fount which offers customers the core dispense brands with the addition of flavour-dosing technology via a hand bar valve mechanism, flavour cartridge and base liquid. It delivers a range of mixers and lemonades to operators with the fount available in five designs of different heights and colours to suit outlets of all shapes and sizes.

The launch is to support the hospitality trade in the day-today challenges operators face by saving on cost and offering maximum choice in minimum space. In fact, research shows that these are some of the top features which matter most to operators in soft drink systems[1]

During consumer testing, 73% of consumers stated they were more likely to purchase a drink from a Halo Dispense versus a[2] unit, and 80% agreed that a high-quality soft drinks system improved their overall[3] of a venue. The Halo Dispense technology will help operators increase footfall and sales inoutlet, and the Pepsi brand is well known and trusted to deliver a range of drink to consumers via this innovative technology.

Halo Dispense is available to operators now, to enquire about installation and find out more visit www.sensationaldrinks.com.

[1] Barfly Research 2025 – sample = 54 ‘Which of the following features matter most to you in soft drinks dispense systems?’

[2] Barfly Research 2025 – sample = 54 ‘Are you any more or less likely to purchase a drink from one of these soft drinks systems versus a standard soft drinks (e.g. from a traditional dispense gun, machine or in bottle/can format?’

[3] Barfly Research 2025 – sample = 54 ‘To what extent do you agree with the following statement: “If a pub or bar has a high quality soft drinks system installed, it gives me a better impression of the venue overall”’

THE DRINKS TRUST AND HEINEKEN EXPAND DEVELOP PORTFOLIO

WITH LAUNCH OF FULLY

FUNDED CIDER QUALIFICATIONS

The Drinks Trust is proud to announce the launch of the Level 1 Certified Cider Guide (ACA) Online, On-Demand course, now available through its DEVELOP training programme. This addition marks a significant step in expanding accessible, high-quality education within the UK drinks industry.

Delivered in partnership with the American Cider Association (ACA), this internationally recognised qualification offers participants foundational knowledge in cider production, tasting, styles, and service. The course is now fully funded for eligible applicants through The Drinks Trust’s DEVELOP bursary programme.

While the UK is one of the world’s most vibrant and historic cider-producing regions, structured training opportunities have remained limited. This initiative aims to bridge that gap, supporting a diverse range of learners and jobseekers – from bartenders and retail staff to distributors, brand ambassadors, and cider producers – with the skills and confidence to thrive in their roles.

Entirely digital and self-paced, the course is designed to accommodate professionals’ busy schedules. Learners receive a downloadable study guide, access to engaging on-demand video content, and the official ACA certification exam – accessible

anytime, anywhere.

Through DEVELOP, The Drinks Trust continues to break down barriers to professional growth, ensuring that financial circumstances never limit access to education and opportunity in the drinks trade.

For more information or to apply, visit: https://www. drinkstrust.org.uk/get-help/develop/our-courses/the-level-1certified-cider-guide-course-aca-online-on-demand

CHRIS JONES

FROM SELLING COFFEE TO LAUNCHING ICONIC DRINKS LIKE APEROL SPRITZ, CHRIS JONES HAS SHAPED THE UK’S PREMIUM HOSPITALITY SCENE FOR OVER 30 YEARS. NOW, AS FOUNDER OF PARAGON BRANDS, HE’S CREATED ONE OF THE UK’S FASTEST GROWING DRINKS BUSINESSES, HE’S DRIVING BOLD NEW GROWTH, NAVIGATING INDUSTRY UPHEAVALS, AND CHAMPIONING THE FUTURE OF STANDOUT SPIRITS. DIVE INTO HIS INSPIRING STORY AND EXPERT INSIGHTS!

CHRIS, CAN YOU TAKE US BACK TO THE BEGINNING – WHAT FIRST DREW YOU INTO THE WORLD OF HOSPITALITY AND PREMIUM DRINKS?

I began my career as a Management Trainee at Sainsbury’s before spending some time selling coffee. In the mid-90s, I joined

Budweiser, then the UK’s leading premium beer brand. During my time there, I gained extensive experience across the hospitality sector, including bars, nightclubs, restaurants and major on-trade groups. This foundation paved the way for senior roles six years later at Bacardi Brown-Forman, where I had the opportunity to work with an exceptional portfolio of premium spirits.

HOSPITALITY HEROES

FROM BUILDING GLOBAL NAMES TO LAUNCHING NEW MARKET ENTRANTS LIKE APEROL AND BOTTEGA GOLD, WHAT WAS THE TURNING POINT THAT MADE YOU WANT TO CREATE SOMETHING OF YOUR OWN?

With over 20 years of experience in the industry, working alongside some of the biggest names like Bacardi, Grey Goose and Jack Daniel’s, I was inspired to channel that expertise into a venture I could fully steer. In 2017, Paragon Brands was borndedicated to developing global icons and homegrown innovators using the knowledge I had accumulated over the years.

I’ve been fortunate to build an exceptional team who share the same passion and drive for drinks and hospitality. It’s this shared commitment that fuels our continued growth and success.

HOW

HAS THE LANDSCAPE OF

THE

UK

DRINKS

INDUSTRY CHANGED IN RECENT YEARS, AND WHAT’S BEEN THE HARDEST PART OF ADAPTING TO THAT CHANGE?

It’s been sad to see consecutive governments undervaluing the hospitality sector and the value it delivers both financially and societally; policies such as smoking bans, restrictions on live entertainment, and changes to late-night licensing have dealt heavy blows to the nighttime economy. More recently, the introduction of the NIC and minimum wage increases, combined with soaring energy costs, have forced many on-trade and city venues to shrink their operations, often limiting trading to just Thursday through Sunday.

Yet, despite these challenges, hospitality remains a remarkably resilient industry. Consumer behaviour is shifting towards a mindset of “less often, but better quality.” For drinks brands, this means the focus must be on delivering exceptional beverages and memorable consumer experiences in order to thrive in this evolving landscape.

WHAT EMERGING TRENDS ARE YOU MOST EXCITED ABOUT IN THE DRINKS OR HOSPITALITY SECTOR?

While the gin craze may have cooled in the UK, consumers are increasingly returning to classic, non-flavoured London Dry gins. Meanwhile, tequila is finally stepping into the spotlight after years of being misunderstood – many drinkers are now appreciating the clear distinction between low-quality mixto and premium 100% agave. It’s also been fascinating to watch Gen Z rediscover a nostalgic love for ‘80s and ‘90s favourites like Hooch and Breezer, all while fuelling a revival of iconic disco-era cocktails.

WHAT’S NEXT FOR YOU AND FOR PARAGON BRANDS?

Since its inception, Paragon Brands has experienced consistent year-over-year growth, and 2026 promises to be another thrilling chapter as we expand our portfolio with even more leading brands in Q1. I’m incredibly excited about the remarkable success

of Licor 43, propelled by the innovative ‘Baby Beer,’ and the launch of Excellia Tequila in the UK—proudly crowned World’s Best Tequila 2025.

LOOKING BACK AT YOUR JOURNEY SO FAR, WHAT ARE YOU MOST PROUD OF?

I’m incredibly proud to have introduced iconic brands like Aperol Spritz, Bottega and Voss Water to the UK with great success and use that experience to ensure our global brand partners thrive in the UK. From Zubrowka securing its place as the number 2 imported vodka in the UK, to the rise of Licor 43’s Baby Beer, they’re moments I’ll remember as real career highlights. But, equally rewarding has been the opportunity to build talented teams and mentor countless individuals who have since flourished in the drinks industry. There’s nothing quite like the satisfaction of spotting a brand you helped launch being ordered at a bar, or hearing that someone you supported has earned a senior role in the industry.

FINALLY, WHAT ADVICE WOULD YOU GIVE TO SOMEONE WHO WANTS TO FOLLOW IN YOUR FOOTSTEPS IN BRAND-BUILDING OR DRINKS INDUSTRY LEADERSHIP?

The drinks industry is built on passion; we aren’t selling boxes, we are the custodians of brands rich in history and heritage, some with stories spanning centuries. If you can’t get excited about that and fully immerse yourself in this industry, then you should find another job! If it does excite you – you’ll find a richly rewarding and fun career, just as I have!

paragonbrands.co.uk

I’ve been fortunate to build an exceptional team who share the same passion and drive for drinks and hospitality.

POURING HERITAGE

NICOLÒ LUXARDO, SEVENTH-GENERATION FAMILY MEMBER AND EXPORT

DIRECTOR AT LUXARDO, SHARES HOW EMPOWERING HOSPITALITY PARTNERS, EMBRACING COCKTAIL CULTURE’S EVOLUTION, AND STAYING TRUE TO AUTHENTICITY CONTINUE TO DRIVE SUCCESS.

HOW CAN LUXARDO’S AMBITIONS IN THE UK, ALONG WITH ITS NEW DISTRIBUTION MODEL, PROVIDE GREATER FOCUS AND RESOURCES THAT BENEFIT HOSPITALITY VENUES STOCKING THEIR PRODUCTS?

The UK has always been one of our most important markets, with such a strong appreciation for cocktail culture and craftsmanship. By partnering with Chimera Brand Development, we now have a structure that allows us to be much closer to the market and to the people who work with our products every day.

This new model means more focus: more time spent supporting bartenders, improving access to our full range, and telling our story in the right way. For venues, that translates into stronger availability, better training, and real partnership. It’s about giving our trade partners the tools and support to make Luxardo work harder for them.

IN WHAT WAYS DO CURRENT TRENDS SUCH AS PREMIUMISATION AND COCKTAIL CULTURE CONTRIBUTE TO THE GROWTH OF THE LUXARDO CATEGORY WITHIN HOSPITALITY SETTINGS?

We’re living through a really interesting moment for drinks. Guests are more curious, more informed, and more willing to spend a little more when they know it’s worth it. That shift, towards quality, provenance, and authenticity, plays directly into what Luxardo has always stood for.

At the same time, the UK’s cocktail scene continues to lead the way globally. Bartenders are constantly experimenting, but they also have a deep respect for the classics. Luxardo sits right at that intersection - our liqueurs and cherries are essential to the drinks that built cocktail culture, but they’re also used in new, creative ways every day.

HOW CAN HOSPITALITY VENUES LEVERAGE LUXARDO’S HERITAGE BRAND STATUS TO APPEAL TO TODAY’S CONSUMERS WHILE MAINTAINING AUTHENTICITY AND TRADITION?

The story behind Luxardo is a real asset for any venue - a seventh-generation family still making liqueurs in Italy, still growing our own Marasca cherries. Guests love hearing those stories; they add depth and meaning to what’s in the glass. For venues, it’s about using that heritage as a foundation, not a boundary. You can honour tradition while still making it fresh - perhaps by revisiting a classic cocktail with a modern twist, or pairing Luxardo ingredients with seasonal flavours. It’s about

keeping the spirit of craftsmanship alive, but in a way that feels relevant to today’s drinker.

WHAT ADVANTAGES DO VENUES GAIN BY INCORPORATING LUXARDO’S PREMIUM PRODUCTS INTO THEIR COCKTAIL MENUS, CONSIDERING THE INCREASING DEMAND FOR HIGH-QUALITY AND AUTHENTIC INGREDIENTS?

When a bar chooses to use Luxardo, they’re choosing a product with over 200 years of care and experience behind it. That craftsmanship shows in the glass - in flavour, in consistency, and in the way a drink feels more complete.

For venues, using Luxardo sends a clear message about quality. It tells guests that every ingredient has been chosen for a reason, that the team behind the bar cares about the details. And guests notice that - they taste it, they talk about it, and they come back for it.

luxardo.it

GOOD CALL

FOSTER’S BRINGS EVEN MORE BUZZ TO ONE OF THE FASTEST-GROWING SPORTS IN THE UK.

MEET DEMAND WITH FOSTER’S.

PAIRINGS ON TAP

ROB HOBART, MARKETING DIRECTOR

AT ASAHI UK, SHARES HOW PUBS AND BARS CAN ELEVATE THEIR OFFERING THROUGH PREMIUM BEER AND FOOD PAIRINGS.

HOW WOULD YOU DESCRIBE THE CURRENT STATE OF FOOD AND BEER PAIRINGS IN BARS AND PUBS?

We believe the on-trade can drive footfall by focusing on premium food and drink offerings, ensuring dishes excite and intrigue their customers’ tastebuds, and offer drinks that truly provide a great experience.

As pubs and bars launch their festive menus, we recommend introducing pairings with top-selling premium lager brands, like Peroni Nastro Azzurro. The brand strongly over-indexes at Christmas, and last year its share increased by +10% in Christmas week 2024 vs the average week in 20241, demonstrating its appeal for consumers who are looking for something special from a reliable brand they know and trust.

WHAT BEER AND FOOD PAIRING TRENDS ARE EMERGING IN 2025?

Japanese culture has seen a significant rise in the UK in recent years, driven by fashion, media and, of course, food. Outlets can create authentic experiences by pairing Asahi Super Dry with Japanese recipes.

Peroni Nastro Azzurro, meanwhile, pairs well with light fish appetisers, such as fried shrimp and squid, as well as Mediterranean dishes made with fresh cheese, cherry tomatoes, and olives, as well as pasta and pizza, of course.

ARE CONSUMERS BECOMING MORE ADVENTUROUS OR KNOWLEDGEABLE ABOUT BEER PAIRINGS?

While some consumers are showing more interest in experimenting with different beer and food pairings, a broad beer recommendation list is not a purchase driver for many. Consumers are much more likely to engage with known premium brands that they can trust to enhance their experiences.

This is why we recommend pubs and bars have Asahi Super Dry and Peroni Nastro Azzurro on tap, as they are versatile options to elevate food.

If you are introducing beer & food pairings, it’s important that those who aren’t drinking alcohol are not excluded. No & low alcohol was one of the fastest-growing opportunities in the market last Christmas, with sales up by +5.5% vs LY2

Peroni Nastro Azzurro 0.0% perfectly pairs with a range of dishes like pizza and pasta, classic pub dishes, and even salty snacks, like pretzels and nuts – a Christmas snacking staple.

DO YOU HAVE ANY ADVICE FOR VENUES LOOKING TO IMPLEMENT A SUCCESSFUL BEER AND FOOD PAIRING MENU?

• Beer is the perfect palate cleanser. Asahi Super Dry, for example, leaves drinkers feeling refreshed and ready for the next sip or the next bite of food, making it the perfect palate cleanser.

• Focus on seasonality. Winter provides a great opportunity to appeal to cask ale drinkers, who are significantly more engaged in their favourite category vs the average on-trade customer, with 44% reporting going out weekly3. Fuller’s London Pride is the fastest-growing top 10 ale brand4, making it a must-stock. In summer, premium ciders like Cornish Orchards can complement pork, chicken, cheese and curry dishes.

• Work with suppliers. We work closely with our on-trade partners on building the right premium drinks offering for their customers. With Christmas fast approaching, we will be helping on-trade partners enhance their customer experience with a Peroni-branded truck visiting 12 pubs & bars across London, along with a skiffle band to play popular Christmas carols. Lucky Peroni Nastro Azzurro drinkers will have the chance to win free drinks and prizes. The final pub is yet to be decided and will be voted for by customers.

1. CGA OPMS total GB 4 w/e 28/12/24 vs 48 w/e (rest of

year) 30/11/24

2. Kantar, FMCG panel, Grocery, 4we 29th December 2024

3. CGA Brandtrack – February 2025

4. CGA OPMS | Latest 26 weeks to 09/08/25 (Value % Change (brands with distribution of over 2k outlets)

BAR MAGAZINE AWARDS

BAR MAGAZINE AWARDS

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 SIMPLY A HOSPITALITY PROFESSIONAL WHO WANTS TO PROPEL YOUR BUSINESS FORWARD, THE BMAS IS A NIGHT NOT TO BE MISSED!

Taking place on Monday 26th January 2026, at the iconic Troxy 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 welldeserved 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 onenight-only event will put you in the company of 300+ likeminded hospitality professionals, providing a rare and exciting opportunity to make new connections and further grow your brand. With nominations from some of the industry’s most esteemed names, and support from leading brands, 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.

Tickets to the Bar Magazine Awards are are £125pp, or £99pp when booking a table of 10, and offer: an exceptional threecourse meal, a 12-month subscription to the magazine, a variety of captivating night-long entertainment, a gift bag filled 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!

Whether you’re 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 2026 Bar Magazine Awards at www.barmagazineawards.co.uk/tickets/.

FRANKIE MERCIECA

PR DIRECTOR AT MERCIECA AND RETURNING BMA JUDGE, FRANKIE MERCIECA BRINGS OVER 20 YEARS’ EXPERIENCE WORKING WITH LEADING FOOD AND DRINK BRANDS – CHAMPIONING THE POWER OF HOSPITALITY TO CREATE MEANINGFUL, MEMORABLE EXPERIENCES.

TELL US ABOUT THE JOURNEY OF YOUR CAREER SO FAR, DETAILING WHERE YOU STARTED AND WHERE YOU FIND YOURSELF NOW.

Having spent more than 20 years working with some of the UK’s biggest food and drink brands, from Disaronno and Vinarchy, to Weetabix, Bacardi and MONIN, I’ve seen hospitality from many different angles: from industry activations in amazing venues to those personal moments spent with friends and family in the places we all hold dear. It always comes down to the same thing – people creating memories that matter.

HOW VITAL ARE INDUSTRY AWARDS LIKE THE BMAS; WHAT ROLE DO YOU THINK THEY PLAY IN FOSTERING A MORE INNOVATIVE, SUCCESSFUL AND COLLABORATIVE SECTOR?

The best work builds genuine connections and creates experiences that people want to return to again and again. Shining a light on the teams behind this work is why the BMAs is so important. To return for a third year is a real honour, and I can’t wait to hear the stories this year’s finalists have to share.

WHAT DO YOU HOPE TO ACHIEVE THROUGH YOUR ROLE AS A JUDGE?

Being asked to judge the BMAs for the third year running really means a lot. With the standard already set so high, and venues working harder than ever to capture attention and repeat visits, we’ll be looking for detailed entries that demonstrate insight, innovative methods and results.

mercieca.co.uk

It always comes down to the same thing: people creating memories that matter.

AMY SEARLE

WITH OVER A DECADE OF EXPERIENCE IN HOSPITALITY MARKETING, THE MANAGING DIRECTOR OF B2B AT CIRKLE REVEALS HER JOURNEY AND THE IMPORTANCE OF IMPACTFUL, RESULTS-DRIVEN CREATIVITY. AS A JUDGE FOR THE BAR MAGAZINE AWARDS, SHE REFLECTS ON HOW THESE AWARDS CELEBRATE INNOVATION, FOSTER COLLABORATION AND DRIVE THE INDUSTRY FORWARD.

TELL US ABOUT THE JOURNEY OF YOUR CAREER SO FAR, DETAILING WHERE YOU STARTED AND WHERE YOU FIND YOURSELF NOW.

I began my career agency-side specialising in field marketing, where I was responsible for building and deploying high-energy brand ambassador teams across the UK for a number of brands. My role was rooted in identifying client challenges and delivering commercially creative, insight-led solutions. This is something that has stayed with me throughout my entire career.

From there, I worked across industry trade body and in-house supplier side roles, before landing my dream job with Cirkle –who have been my professional home for the past 12 years. Now Managing Director of our B2B division, over the years I’ve been so lucky to work with some of the most amazing creative minds in our industry, who have delivered award-winning campaigns for drinks and hospitality giants including HEINEKEN UK, Star Pubs & Bars, Pernod Ricard, and, more recently, Diageo. I feel so fortunate in my experience to have seen the perspective from both the supplier and the operator-side, and I’m very passionate about making sure marketing is truly effective and results-driven.

At Cirkle, our manifesto is all about ‘Creative that counts’, cutting through the noise with ideas that get ‘seen, shared and sold out’. It’s a philosophy that aligns perfectly with this award, and I’m thrilled to help spotlight the innovation driving hospitality marketing forward today.

HOW VITAL ARE INDUSTRY AWARDS LIKE THE BMAS; WHAT ROLE DO YOU THINK THEY PLAY IN FOSTERING A MORE INNOVATIVE, SUCCESSFUL AND COLLABORATIVE SECTOR?

Industry awards like the BMAs play such a big role in celebrating the creativity, agility and sheer hard work that often goes unseen in hospitality. From a PR and commercial lens, I know how powerful third-party endorsement can be. Winning (and even being shortlisted) can act as a huge boost for team morale. It also helps to attract investment and opens doors to new partnerships. But, more than that, awards like the BMAs create space for knowledge sharing, bringing together operators, suppliers, marketers and innovators to learn from one another. That sense of cross-industry collaboration is vital if we want to continue pushing boundaries and evolving the guest experience.

WHAT DO YOU HOPE TO ACHIEVE THROUGH YOUR ROLE AS A JUDGE?

I’m here for all the brilliant, wild, bold, and the “oh, that’s just so damn clever” ideas. The ideas that are driving real, measurable

Industry awards like the BMAs play such a big role in celebrating the creativity, agility and sheer hard work that often goes unseen in hospitality.

impact in hospitality marketing. And there’s so much brilliance happening out there! I want to recognise not just creativity for creativity’s sake, but the kind of innovation that truly moves the needle – whether that’s increasing footfall, building brand loyalty, or transforming the guest experience.

With a background in PR and a career built on delivering commercial results for hospitality brands, I’m hoping I can bring both a strategic eye and a deep appreciation for the nuances of this awesome sector. I’m particularly looking forward to seeing how brands and operators are using marketing to adapt, differentiate and connect with audiences in fresh, meaningful ways.

Ultimately, I hope to celebrate work that doesn’t just look good… but genuinely works.

Through the power of the BMAs, let’s give those campaigns that push the boundaries of what’s possible in hospitality their time to shine - whether they inspire others, raise industry standards (and maybe the odd eyebrow), or make you say: “Why didn’t I think of that?”.

DOMINIC TAYLOR

FROM WINNING FIVE STAR

CHEF TO LEADING THE GOOD FRONT ROOM AT THE LANGHAM, CHEF DOM TAYLOR HAS BUILT A CAREER ROOTED IN HERITAGE, STORYTELLING AND CULINARY CRAFT. AS A BAR MAGAZINE AWARDS JUDGE, HE BRINGS A SHARP EYE FOR AUTHENTICITY, CULTURE AND THE POWER OF FOOD AND DRINK TO CONNECT US ALL.

TELL US ABOUT THE JOURNEY OF YOUR CAREER SO FAR, DETAILING WHERE YOU STARTED AND WHERE YOU FIND YOURSELF NOW.

Food has always been my way of understanding the world. It started at home, standing next to my mum while she cooked, learning that food could hold a memory, a feeling, even a lesson. Those early moments taught me about care, patience and pride. They also taught me that food connects people in ways words can’t.

When I stepped into professional kitchens, the pace was fast and the standards were high, but those lessons from home stayed with me. They helped me build a sense of identity and stay true to my heritage in an industry that can sometimes ask you to fit into a mould.

Winning Five Star Chef on Netflix and leading The Good Front Room at The Langham were moments that changed everything. They gave me a stage to tell a story about Caribbean food that went deeper than flavour. It is about culture, migration and belonging. It is about showing that our food deserves to be celebrated in every space, from fine dining to the everyday table.

Later, Marvee’s Food Shop became a space to celebrate that story in a more casual and personal way. It was inspired by my mother, my roots and the warmth of family. Though that chapter has closed for now, the spirit of Marvee’s is still alive and will return in its own time and form.

HOW VITAL ARE INDUSTRY AWARDS LIKE THE BMAS; WHAT ROLE DO YOU THINK THEY PLAY IN FOSTERING A MORE INNOVATIVE, SUCCESSFUL AND COLLABORATIVE SECTOR?

Awards like the Bar Magazine Awards are important because they celebrate people who put their heart into what they do. Behind every menu, every cocktail and every service is someone who carries their heritage into their work. Recognition like this reminds us that creativity and culture belong at the centre of hospitality.

WHAT DO YOU HOPE TO ACHIEVE THROUGH YOUR ROLE AS A JUDGE?

As a judge, I’ll be looking for honesty and craft. I want to see people who understand what they’re building, who care about the details and the feeling their work leaves behind. The best chefs and bartenders share that same spark. They both tell stories through flavour, and, when it’s done with intention, you can taste the care in every sip and every bite.

@chefdomtaylor

PAPA SALT

BLENDING COASTAL AUSTRALIAN FLAVOUR WITH A PASSION FOR GREAT HOSPITALITY, PJ JAURRE AND THE PAPA SALT TEAM ARE PROUD TO SUPPORT THE BAR MAGAZINE AWARDS — CELEBRATING THE INNOVATORS AND VENUES SHAPING THE FUTURE OF THE UK DRINKS INDUSTRY WITH A GIN MADE FOR SHARING, MIXING AND RAISING A GLASS.

Reminiscent of slow and salty days at the beach, Papa Salt is an easy-drinking, versatile gin that’s made for sharing. Founded by five gin-loving friends who dreamt of creating a spirit that could rival the crowded but much-admired UK-gin category, their goal was simple – create a gin that complements any soda, tastes great with tonic, and makes a mean cocktail too. Fifty-nine recipes later, Papa Salt was created.

Proudly celebrating the subtle taste of native Australian botanicals with its bright, zesty, mildly spicy notes, Papa Salt also has a distinctive hint of savoury coastal minerality. It’s small-batch distilled for premium quality and a smooth, balanced taste using 100% renewable energy in a zero-waste process.

It’s the perfect choice for those seeking a unique alternative to classic London Dry Gin (and the iconic bottle attracts a lot of attention on a backbar too).

You can enjoy Papa Salt neat, served long or short, (our personal go-to is with soda, lots of ice and a wedge of fresh orange), but we always say “be sure to enjoy it in great company”!

Bar Magazine’s influential audience of hospitality, nightlife, and on-trade drinks professionals is at the forefront of leading consumer drink trends. Gin has always had a pivotal place in UK bar culture, and Papa Salt’s story, provenance and dedication to local botanicals and sustainable distilling make it an exciting new addition to the category – one we’re very excited to share with the BMA community.

Innovation, passion and an appreciation for our craft is at the heart of what we do, and this is echoed in Bar Magazine and its awards, which celebrate the industry’s most outstanding talents –those who are shaping the future of the sector and making waves in a crowded and competitive market.

For the Papa Salt Coastal Gin team, sponsoring the Bar Magazine Awards demonstrates our mutual commitment to celebrating and highlighting the venues and individuals who are going above and beyond in creating truly outstanding experiences for their guests.

Creating amazing, shared experiences is at Papa Salt’s core so, it’s more than just a brand alignment for us—it’s a statement of pride in the UK’s vibrant hospitality industry and everything it has to offer. Like the BMAs, we live and breathe hospitality and want to actively champion the individuals and businesses that are driving this industry forward—those who are not only surviving but truly thriving in this ever-more demanding, discerning and challenging landscape.

The Papa Salt team look forward to raising a glass with all the nominees, organisers and supporters at the awards evening in January!

papasaltgin.com

RAMTANG

RAMTANG REDEFINES CITRUS LIQUEURS WITH A BOLD, MODERN TWIST – LIGHT ON SUGAR, BIG ON FLAVOUR AND CRAFTED FOR CREATIVE BARTENDERS. AS PROUD SPONSORS OF THE 2026 BAR MAGAZINE AWARDS, THEY CELEBRATE THE SPIRIT OF INNOVATION AND RESILIENCE AT THE HEART OF THE HOSPITALITY TRADE. CHRISTOPHER CHILTON, CO-FOUNDER, TELLS US MORE ABOUT THE BRAND AND WHAT THIS COLLABORATION MEANS TO THE TEAM.

Born in home kitchens and sharpened behind bars, RamTang is a new generation of citrus liqueurs. Where fruit leads, flavour flourishes, and syrup takes a back seat. Light, zesty, and unapologetically bold, RamTang is made for the modern palate.

We started with lemons, expanded to limes, and kept creating drinks designed to be savoured. Each flavour is built for creativity: sparkly enough for spritzes, zesty enough for seltzers, and bold enough to hold its own in cocktails that rewrite the rules.

Our latest creation, Café Citron, a lemon-and-coffee sunset, will be awakening tastebuds at this year’s Awards. It’s a toast to curiosity, balance, and a bit of bitters.

Sponsoring the Awards is our way of raising a glass to the bartenders and venues that keep hospitality exciting, resilient, and delightfully cheeky, even in challenging times. We’re proud to bring energy to the room and spread the love, one pour at a time.

We’ve poured hours (and plenty of peels) into creating a liqueur worthy of the professionals who shape the scene. Standing alongside industry heavyweights sends a clear message: citrus liqueurs are no longer the sideshow. We’re centre stage.

For RamTang, the Bar Magazine Awards isn’t just a celebration. It’s a launchpad. We’re not here to gather dust on the backbar; we’re here to shake things up, one drink at a time.

Above all the Awards celebrate what we admire most: creativity under pressure, independence in a tough market, and the pure joy of surprising a guest with something they didn’t see coming. RamTang was built on the same values.

And we’re ready to squeeze every last drop from it.

ramtang.com

BUON NATALE FROM BIRRA MORETTI

AS THE UK’S NUMBER ONE LAGER BRAND1, BIRRA MORETTI IS A MUST STOCK OPTION FOR VENUES OVER THE FESTIVE SEASON; NOW WORTH A MONUMENTAL £1.02BN TO UK PUBS AND BARS1. WITH THE LAUNCH OF ITS BRAND-NEW GLASSWARE AND A GLOBAL FESTIVE MARKETING CAMPAIGN, THE BRAND CONTINUES TO LEAD THE CATEGORY AND ESTABLISH ITSELF AS THE PREMIUM LAGER OF CHOICE IN THE LEAD UP TO CHRISTMAS. GRACE DALEY, MARKETING MANAGER, BIRRA MORETTI AT HEINEKEN UK, TELLS BAR MAGAZINE ALL ABOUT IT.

HOW IS BIRRA MORETTI PERFORMING IN THE UK ON-TRADE?

“Birra Moretti was the top performing Lager over the 2024 festive season1 and is now worth an impressive £1.02bn to UK pubs and bars1. Its continued performance is driven by the rising popularity of World Lager, which now leads the way within the Lager category as a whole, owning a 43% value share1

“Lager drives significant value for the On-Trade all year round, and especially over the festive period. In fact, last year World Lager made up 23.6% of total draught category sales over Christmas2, so operators should ensure they have a range of options available, including Birra Moretti, to maximise the opportunity.

“Birra Moretti is available in three variants – L’Autentica, Sale di Mare, and Zero – allowing operators to meet various customers’ needs over the period. Birra Moretti L’Autentica is the original quality lager - brewed with passion and the finest ingredients since 1859. Sale di Mare is the newest member of the Birra Moretti family. Containing a hint of Italian sea salt for full flavoured refreshment, the lager is inspired by the coast of Italy, where beautiful unfiltered seas frame many occasions and celebrations. Last but not least we have Birra Moretti Zero for when drinkers wish to moderate whilst enjoying the great taste of Birra Moretti.”

HOW WILL BIRRA MORETTI BE SHOWING UP AT CHRISTMAS THIS YEAR?

“We are excited to launch a new chapter of our multimillion-pound global Birra Moretti marketing campaign - ‘Enjoy Life’s Simple Pleasures’.

“The campaign initially launched over the summer with a brand-new advert across TV,

VOD and social media, highlighting the brand’s provenance and bringing to life the sights and sounds of Italian culture.

“The campaign was projected to reach 99% of UK adults aged 25-44 and has performed incredibly well. This continuation of the story will once again encourage consumers to understand the universal truth that life’s greatest pleasures are often the simplest – good food, great company, and a beautifully crafted beer, which is especially relevant over the festive period.

“The Christmas advert sees a man returning home for the season in a festively adorned Tuscan-red Birra Moretti ape, reuniting with his family and friends in an authentic Italian piazza, sitting down together to enjoy a shared meal and pints of Birra Moretti.”

HOW IS BIRRA MORETTI CONTINUING TO INNOVATE AND EVOLVE AS A BRAND?

“This year, we are rolling out brand-new premium glassware, a significant step in establishing the Birra Moretti brand as the leader in the category.

“Glassware plays a vital role in elevating the overall experience whilst drinking out, serving as an extension of the brand’s identity. Our new chalice was designed in Italy and crafted with our Italian passion for quality. The design was inspired by our unique brand heritage; with the premium ‘grain’ embossment honouring Italy’s rich landscape as well as our core ingredients, and the inscription ‘DAL 1859’ embedded in the stem to symbolise that every beer stands on over 160-years of Birra Moretti brewing history. This glass is a true first of its kind across the UK On Trade, and is designed and tested to provide the highest quality drinking experience to toast life’s simple pleasures.

“Roll out of the new glassware started this

September with all venues expected to receive the glass by 2026. This new launch marks our commitment to continuously reinvent what a pint looks and feels like, playing into the concept of how consumers ‘drink the brand’.”

WHAT IS THE OPPORTUNITY FOR PREMIUM LAGER AS A FOOD PAIRING DURING THE FESTIVE SEASON?

“Birra Moretti is not only perfect for those mid-tempo occasions over the festive period but is also paired well with food.

L’Autentica’s special blend of quality hops creates a well-balanced Lager with moderate bitterness and a clean aftertaste, making it incredibly versatile. Rooted in Italian tradition, Birra Moretti naturally pairs with Mediterranean dishes and its heritage adds

authenticity to Italian-inspired menus.

“As the brand’s belief is focused around enjoying good food and good company, operators should maximise the opportunity of food pairings in their venue at Christmas. The period is centred around spending quality time with others, and pubs and bars will be booked out with larger groups, corporate bookings and family get togethers. Premium Lager options command a higher price point than their classic or mainstream counterparts, and so positioning Birra Moretti as the perfect Lager pairing within menus will allow customers to trade up, driving incremental sales over the festive season.”

1. CGA by NIQ OPMS GB Value Sales MAT TY to P09 2025 (06.09.2025) 2. Oxford Partnership, Christmas Snapshot Report 2024

SAFEGUARDING WOMEN

AS NIGHTS DRAW IN, WOMEN FEEL LESS SAFE – HERE’S HOW HOSPITALITY CAN HELP CHANGE THAT. BY RUTH HEALEY, PRESIDENT OF SOROPTIMIST INTERNATIONAL GREAT BRITAIN AND IRELAND.

It’s 1am on a dark, freezing November night. Emma has just closed the bar she works at. She’s set the alarm for the building, so it’s kept safe, but what about her own personal safety? Her walk home is only 10 minutes but part of it isn’t lit by streetlights.

A man stumbles out of another, rowdier bar and shouts at her from across the road. She walks as fast as she can, checking her phone every few steps and sneaking glances behind her to be sure she isn’t being followed. She always dreads doing the closing shift alone…

As the darker nights draw in and the clocks go back, an oftenoverlooked impact of this time of year comes into focus for many women and girls.

Research from the UK Statistics Authority shows that 82% of women feel unsafe in public spaces after dark, and this often intensifies around the night-time economy and hospitality settings such as bars, pubs and clubs.

London-based security provider, Mitie, found that nearly three-quarters of people change their behaviour once the clocks go back. The same research outlined that one in five people feel

their employers should do more to keep them safe.

At Soroptimist International Great Britain and Ireland, we believe that, while winter affects everyone, it poses unique challenges for women’s safety. Bars and venues, therefore, have a key role in recognising and mitigating seasonal disparity for female customers and employees.

THE REALITY

Venues in the night-time economy tend to be perceived as riskier for women – whether customer or staff.

Think crowds, alcohol-induced environments and dim-lighting which are known to facilitate harassment, spiking and other crimes against women and girls.

Although Emma’s scenario is a fictional example, her experience illustrates how these factors reflect a reality familiar to most women and girls.

The seasonal changes to our behaviour can be subtle or more extreme, whether its cancelling drinks with friends because you can’t get a lift home, paying for a taxi although it’s only a short distance back or swapping shift times to avoid walking home in the dark.

These quiet adjustments often go unseen, yet they add up to a significant shift in how women interact with the night-time economy during winter.

Fear and anxiety associated with working or socialising after dusk means fewer women are attending gigs, after-work socials, or are spending any money generally in bars and venues.

The knock-on effect can be economic as well as social. And, with more than half of the hospitality workforce being made up of women, this lack of consideration for their safety could mean your business loses morale and staff retention is affected.

For bars and hospitality venues, it’s more important than ever to take a proactive role in addressing seasonal safety risks and position your business as a ‘safe space’. It’s crucial you ensure that darker nights don’t mean diminished freedom or anxiety for your female customers and staff.

WHAT YOU CAN DO

Soroptimists are calling on bars, pubs and restaurants to carry out Gender Impact Assessments (GIA), a simple checklist to double-check how darker nights and seasonal changes affect their workforce and customer experience.

While this sounds like another layer of bureaucracy, it is simply a structured way of asking “is this process fair for both men and women?”. Using a GIA can have an economic impact too, making your establishment more inviting to women wanting to visit or work with you.

In winter, a GIA can help identify key gaps in provisions that affect women who are more likely to be the target of unwanted attention or find themselves in vulnerable situations when alone at night.

By adapting closing routines, providing more lighting and offering different transport options, we can avoid putting women into difficult situations, helping them feel safer and happier at work.

A GIA can start with a survey aimed at staff and guests to ask about their experiences and feedback on the ways they could feel safer.

From this, you can develop an action plan with practical steps, clear procedures and collaborative partnerships that make a real difference in your venue.

TOP TIPS FOR VENUES

Here’s a few things that a GIA might help you to consider when looking at your safety precautions during winter months:

• Surveillance & Security: Assess lighting, CCTV coverage, and visibility on surrounding streets, car parks and exits after dark. Check whether female staff and customers must walk through poorly lit or isolated areas and try to mitigate this.

• Staff Rotas & Closing procedures: Review shift patterns, ensure two or more people are closing and there are reliable transport options for late-night staff.

• Clear harassment reporting protocols: Adopt clear, visible reporting options such as Ask for Angela, and make sure staff are trained and confident to respond to these situations.

• Local taxi company partnership: Partner with a trusted local taxi company and help guarantee safe, reliable transport is accessible to all staff and customers.

• Campaigning for Purple Flag status: This accreditation from the Association of Town and City Management is given for excellence in managing the evening and nighttime economy in your town or city. As a venue, you can look into advocating for Purple Flag status by contacting your local authority.

Soroptimists argue that venues can take practical, evidence-led steps to ensure women like Emma – whether they’re customers heading home or staff locking up – don’t have to weigh personal safety against the chance of having a good shift or enjoying a night out with friends.

SET THE STANDARD

Although GIAs may not be standard practice yet across the industry, they offer a practical solution which will lead the way in building fair, inclusive and supportive venues that retain and protect staff and customers.

Hospitality venues have the power to make winter more inclusive, attractive and safer, for women. By addressing seasonal challenges, venues not only protect their people but foster a ‘safe space’ culture that lasts all year round.

If you’d like to learn more about implementing a GIA into your venue, contact your local Soroptimists’ club for guidance and support: https://sigbi.org/club-finder/

EXPORTING QUALITY

FROM COSY ARMCHAIRS TO STURDY FARMHOUSE TABLES, DISCOVER HOW PUB STUFF’S CRAFTSMANSHIP AND RANGE OF PRODUCTS HELPED BRING A SLICE OF BRITAIN TO THE HEART OF THE USA.

Late last year, Pub Stuff was approached with an exciting challenge: to help create an authentic British-themed pub experience in the USA. The vision was clear: every piece of furniture should reflect the rich tradition and timeless style of British pubs. To achieve this, the team selected a diverse range of Pub Stuff’s finest products, carefully matched to suit the various areas and functions within the venue.

TAILORED FURNISHING FOR EVERY SPACE

Modena chairs surround square tables, combining comfort and practicality in the dining room. Lisbon tub chairs flank chunky rectangle table heads, promoting group bookings and for quieter moments and two Spitfire armchairs are paired with a Chesterfield style sofa, creating a snug reading nook.

Classic Traditional high and low stools surround the bar front with alternating fabric patterns for added depth – a common technique used when arranging custom furniture.

This thoughtful arrangement showcases the versatility of Pub Stuff’s furniture range, demonstrating how different styles can be harmonised to craft unique spaces within one venue.

EXPORTING MADE EASY

In just three hours, every fully upholstered chair and built table were loaded into a 20ft shipping container and successfully received 61 days later on the other side of the world – testament to the efficient logistics behind Pub Stuff’s international deliveries.

WHY PUB STUFF?

This project perfectly highlights how Pub Stuff serves businesses with a comprehensive range of high-quality furniture, designed to cater to various venue styles and customer needs. From restaurants to bars, cosy hotel lobbies to lively sports clubs, Pub Stuff offers products that bring character, durability, and comfort – essential elements in creating memorable hospitality experiences.

For operators aiming to deliver authentic style with practical, durable furnishings, Pub Stuff’s bespoke solutions and expert craftsmanship make them a trusted partner, no matter where in the world their venue is located.

pubstuff.co.uk

MAKE EVERY SALE STACK UP THIS CHRISTMAS

THE 12 BENEFITS OF CHRISTMAS MUSIC

Like most businesses, you want yours to stand out this festive season. Whether it’s through the atmosphere you create, or the way you make guests feel, every detail counts.

One detail that makes a big difference? Christmas music. Want to make your business shine this Christmas? Here’s how:

01 03 04 05 06

Include a few popular Christmas songs into your current playlist: Slowly add them as the weeks go by to avoid overwhelming your staff

Involve your staff with curating the Christmas playlist: Employees are more likely to feel connected to the festive experience you’re creating

Analyse your customers response to Christmas music: Getting your audiences feedback will allow you to optimise their experience

Choose a variety of songs:

Mix classic carols with modern holiday hits to cater to a wide range of tastes

Consider your audience:

Tailor your playlist to suit your target customer base, whilst reinforcing your brand

Stay mindful of repetition: Avoid playing the same songs on repeat. Keep the music fresh!

(8am-6pm, Mon-Thurs & 8am-3pm, Fri) pplprs.co.uk 02 07 09 10 11 12 08

Keep the volume moderate:

Ensure the music is loud enough to be heard but not so loud that it becomes too much for customers and staff

Schedule songs for different parts of the day:

Adjust the atmosphere of your venue by increasing the tempo as the day goes on

Consider live entertainment:

Host a live band to play different renditions of Christmas classics!

Enhance promotions:

Sync music with seasonal offers or events to create a cohesive and immersive experience

Support the artists:

Ensure you’re covered with TheMusicLicence so you can play music confidently and compliantly

Use music to set zones: Different areas can have tailored playlists to suit the mood and purpose of each space 0800 0720 808

CHRISTMAS

WE BRING YOU EVERYTHING YOU NEED TO PREPARE FOR THE BUSY FESTIVE PERIOD!

SEASONAL SURGE

WE OFFER FIVE SIMPLE BUT EFFECTIVE WAYS YOUR VENUE CAN DRIVE FOOTFALL THIS CHRISTMAS.

1

FESTIVE PROMOTIONS AND SPECIAL EVENTS

As the holiday season approaches, bars and pubs have a prime opportunity to capitalise on the festive spirit and increase bookings. One of the best ways to draw in a crowd is by hosting special themed events and offering seasonal promotions. A festive menu featuring Christmas-inspired cocktails, mulled wine, and special food platters can elevate the experience and entice customers to gather for a holiday feast. Additionally, offering discounts for larger bookings encourages groups to reserve early and boosts your bar’s holiday appeal.

2

SOCIAL MEDIA

In the age of social media, building excitement online is crucial. Bars and pubs should take advantage of platforms like Instagram, Facebook and TikTok to tease upcoming events, post festive decorations, and engage with their audience. Create a “Countdown to Christmas” series with daily specials, sneak peeks, or giveaways. Encourage customers to share their own holiday photos at your venue using a branded hashtag, and host a contest for the best Christmas-themed photo. This kind of usergenerated content helps spread the word organically while fostering a sense of community around your bar or pub.

3

LEVERAGE EMAIL MARKETING

Email marketing remains one of the most effective ways to reach loyal customers directly. Sending out personalised invitations to past guests can help boost early reservations. Offering early booking incentives, like exclusive discounts or complimentary items, can incentivise customers to secure their spots before they’re fully booked. Additionally, promoting gift cards and vouchers as Christmas presents is an excellent way to drive sales and ensure repeat business in the new year. For those on your email list, send exclusive offers or a sneak peek at upcoming holiday events to make them feel like VIPs and give them a reason to book.

EXCLUSIVE PARTNERSHIPS

Partnering with local businesses and organisations can also help drive traffic and increase bookings. Collaborating with nearby shops, restaurants and suppliers can create cross-promotions that benefit both parties. Corporate holiday parties are another great avenue –offering businesses a customised event package with food, drinks, and entertainment can lead to bulk bookings and long-term relationships with local companies.

4 5

SEASONAL DECS

Creating a memorable atmosphere is essential to making your pub or bar the go-to destination for holiday gatherings. Holiday décor, from twinkling lights to beautifully adorned Christmas trees, can transform your venue into a winter wonderland that customers can’t resist. Pairing this ambiance with the right music – whether it’s a carefully curated Christmas playlist or live performances from local bands – sets the tone for a festive celebration. Promoting these features through social media and email campaigns will not only attract customers but ensure they have a lasting impression of your venue as the ultimate place to celebrate the festivities.

CHRISTMAS CHEERS

FROM FESTIVE COCKTAILS AND PREMIUM BEERS TO WINE PAIRINGS AND OPERATIONAL TIPS, WE OFFER EXPERT ADVICE AND PRACTICAL SOLUTIONS TO HELP VENUES PREPARE FOR A SUCCESSFUL HOLIDAY SEASON.

As the Christmas season approaches, pubs and bars face both opportunities and challenges in delivering an unforgettable experience for their guests. With increased footfall, higher expectations and a bustling atmosphere, operators need to prepare strategically to make the most of the festive period.

The key to a successful festive season is thorough preparation. Darren Bown, Catering Director at Booker, stresses that getting ahead of the curve is essential. “Planning and preparation are essential for the busy festive period as venues need to be ahead of the curve, in a strong position to drive high footfall and demand, ultimately maximising profits and delivering an enjoyable, successful Christmas dining experience for customers,” he explains.

Venues should ensure they’re ready with the right products, food offerings and drinks. Booker’s 2025 Christmas Guide provides a wealth of inspiration, offering everything from traditional festive dishes to trending seasonal flavours, helping venues to cater to a wide range of tastes. “Our combined festive food and drink proposition makes us a one-stop-shop

for all hospitality outlets, whether independent, local networks, franchises or national chains,” says Darren. This flexibility is vital for handling fluctuations in demand during the busy season.

For operators looking to craft the perfect festive menu, Darren suggests offering a variety of wines, spirits and cocktails, all pitched at different price points to suit customer needs. Booker’s team helps venues create wine lists that pair perfectly with food and meet customer expectations, ensuring that drinks offerings complement the festive food menu.

At Christmas, cocktails are a key revenue driver for pubs and bars, but they also pose the challenge of ensuring fast service and consistency during peak times. Shannon Kendall, Head of Trade Marketing at FUNKIN Cocktails, understands the high demands of the season.

“We know the festive season brings both increased footfall and high guest expectations, often pushing bars to capacity. We see cocktail sales soar as guests opt for premium serves to celebrate - while great for revenue, we know it can cause a strain on speed-of-service.

“This is where FUNKIN comes in,” she says. “As a brand,

we are here to support venues, especially during peak periods, providing pre-batched, premium-quality cocktail ingredients that reduce preparation time, minimise waste and create perfect serves in seconds.”

FUNKIN’s range of fruit purées and pre-batched mixers are ideal for busy bars, helping bartenders create seasonal drinks with ease. Shannon highlights some popular options, such as Passionfruit, Strawberry and Peach, as well as dark fruit varieties for winter: Morello Cherry, Blackcurrant and Blackberry.

“Festive cocktails don’t need to be complex to create that celebratory feeling, and with the premium ingredients we provide, bars can drive revenue while meeting customer expectations,” Shannon adds.

Other seasonal twists on classic cocktails are also a hit. For example, swapping out the traditional spirit base in FUNKIN’s Espresso Martini mixer for Cointreau creates a chocolate-orange variant perfect for the season. Shannon notes, “When it comes to Christmas, consumers are craving indulgent serves that fit the festive mood – with berry, coffee and spiced flavours which feel in-keeping with the darker nights growing in popularity.”

Beer is always a popular choice over Christmas, and offering a range of quality variations can help operators stand out. Mike Wardell, Operations Director at Vocation Brewery, encourages bars to focus on indulgent, nostalgic flavours that appeal to customers seeking something special. “Christmas is a huge opportunity for the on-trade, but success comes down to planning,” he says. “Customers are looking for drinks that create a bit of theatre and tap into the emotion of the season, which is where festive specials and seasonal beers really shine.”

Mike’s advice is to offer festive specials across keg and cask to keep things feeling fresh and appealing for guests. “Festive specials are the perfect way to grab attention. Offer beers that stand out on the bar and encourage customers to try something new,” he says. From festive flavours like Naughty & Nice Chocolate Orange and Bread & Butter Pudding White Stout,

through to bright, hop-forward styles like Snow Pines Cold IPA and Party Animal Hazy IPA, there’s something to suit every taste and occasion.

Additionally, pairing beers with seasonal food is a surefire way to boost sales. “ We recommend pairing beers with seasonal food and building them into festive party packages, as it all helps to increase spend per head,” says Mike. And for those who need last-minute stocking solutions, Vocation Brewery offers fastturnaround deliveries to help operators stay on top of demand.

Premium beer options are also crucial for the festive season, particularly for customers seeking something luxurious. Eleanor Quigley, Brand Manager for Menabrea, highlights the growing trend for premiumisation during the festive season. “Christmas is often a time for trading up,” she says. “Consumers are celebrating with friends and family, and stocking a high-quality range, including premium options, is key.”

Menabrea, an Italian lager with a longstanding reputation for quality, fits perfectly into this premium segment. Eleanor continues, “Menabrea gives customers the chance to enjoy a beer that matches the occasion. The light, balanced profile of Menabrea pairs beautifully with festive food and helps extend the visit duration.”

For those venues also catering to the growing demand for low and no-alcohol options, Menabrea’s Zero Zero is an excellent choice. “The trend for moderating is showing no signs of slowing with no and low alcohol beers proving increasingly popular,” she explains. “Stocking quality brands that consumers know and trust is a great way of ensuring consumers will have the confidence to give them a try when seeking a non-alcoholic alternative.”

Wine is a key player in Christmas celebrations, and getting the wine list right is essential for any venue. Rebecca Hoggett, Customer Marketing Manager at Vinarchy, emphasises the importance of understanding customers’ preferences when selecting wines for the festive season.

“A well thought out, and balanced wine list should comprise

CHRISTMAS

of three to four white options, three to four reds, two to three rosés, and a couple of sparkling options. All categories should have the top wine varietals with at least one being available by the glass and also include an alternative to the everyday go-to varietals we commonly see on menus.

“Staff training is vital when it comes to driving quality and sales of wine,” she says.

Vinarchy’s Jack Rabbit range, which includes Merlot, Pinot Grigio, and White Zinfandel, offers something for every palate, making it easy for operators to create a balanced wine list.

“Red wine and Christmas are a perfect match, adding warmth, richness, and tradition to holiday celebrations. The deep flavours of red wines create a cozy atmosphere, making them ideal companions for the hearty dishes often served during this festive season,” Rebecca explains.

For those looking to create an engaging wine experience, Rebecca recommends hosting Wine Flights or Food & Wine Nights. “Food & Wine Nights can be done in a number of ways as best suits the venue but ideally host these as a special date in the calendar as a “one off” or “special event” or as part of a seasonal set-menu offering.

“These events are designed to be fun, engaging, and sometimes themed, offering diners a chance to learn about wine and food pairings while trying something new. Wine of the week is a great way to make a special feature of a specific wine. Accompanied ideally by a promotional price and a short description, this offer can be promoted throughout the venue

and encourage customers to take the leap and try something new,” she adds.

Vodka is a versatile spirit that shines during Christmas celebrations, and Chris Jones, Managing Director at Paragon Brands, suggests that operators should focus on premium vodka brands, especially Żubrówka, a Polish vodka that’s perfect for the festive season.

“Żubrówka Bison Grass Vodka, which contains a blade of grass from the Polish Bialowieża forest, brings herbal notes and aphrodisiac energy. The hero serve here is the Szarlotka (Polish Apple Pie) – Żubrówka Bison Grass Vodka, apple juice, ice and a pinch of cinnamon – a simple and seasonal tipple, perfect for high energy Christmas drinking sessions, especially in late night bars and nightclubs,” he explains.

Chris also highlights the trend for mulled cocktails. “Traditional mulled wine is always popular at Christmas, but offering more options of mulled cocktails with spices takes this festive classic and elevates the concept, catering to demand for variety when it comes to winter warmers,” he states.

The Mulled 43 cocktail is a sweeter, vanilla and spiced take on a mulled drink. A warming blend of Licor 43, red wine, sugar cube, lemon juice and orange bitters, with a cinnamon stick and fresh orange slices as a festive garnish. “It’s easy to assemble so can be made fresh even during busy periods and gives guests a warming drink to spice up their night out,” says Chris. “The aromatic herb and spice blend and botanicals in Licor 43 really evoke the festive spirit of the season, making the liqueur a back

CHRISTMAS

bar essential over Christmas.”

As the Christmas season approaches, ensuring that your venue has all the necessary ingredients is crucial. Lee Hyde, Senior Beverage Expert at MONIN, advises operators to stock up on key seasonal syrups to create quick and festive drinks. “Cinnamon roll syrup was one of 2024’s runaway flavours, and it has sustained its popularity in 2025. Not only is it spicy and delicious but it has a multi-cultural appeal; you could be having churros on the beach in a hot Spanish summer or getting cinnamon roll with your hot chocolate at your favourite cozy café in the winter.

“It’s a mix of spice, dessert and occasion all in one,” he adds. Hyde also highlights the increasing demand for low and noalcohol options. “Make sure you’re catering to the low and no alcohol consumer this party season too. This is an area where MONIN’s concentrates and fruit mixes can be utilised - with two thirds of consumers wanting to see a better range of adult soft drinks.”

“PURE by MONIN, a range of no-added-sugar concentrates, providing authentic flavours without the added sugar ,

sweeteners or calories , can be utilised to elevate a variety of refreshing mocktails throughout the festive season. With three different flavour profiles, Peach Apricot, Mango Passion, and Lemon Lime, these remarkably versality concentrates help bartenders tap into consumer demand for healthier, low and no options,” Lee shares.

To stand out during the festive period, it’s essential to offer something special that customers can’t get anywhere else. From stocking up on seasonal beers, wines, and spirits to creating festive cocktails with flair, there are countless ways to ensure your venue shines this Christmas.

Planning early, staying flexible, and embracing seasonal trends will help you create a memorable holiday experience for your guests. With expert advice from industry leaders and practical tips from drinks brands, your pub or bar can not only survive but thrive during the festive season. Whether you’re introducing new festive cocktails, curating a premium wine list, or offering fun vodka serves, there’s plenty of room to get creative and elevate your Christmas offering!

STACK UP THE CHEER

AS FESTIVE FOOTFALL RISES, PRINGLES IS PROVING TO BE MORE THAN JUST A SNACK. EVIE PICKERING, ASSISTANT BRAND ACTIVATION MANAGER, SHARES HOW THE ICONIC CRISP IS HELPING PUBS AND BARS BOOST SALES, ENHANCE SOCIAL MOMENTS, AND TAP INTO THE LATEST SNACKING TRENDS THIS HOLIDAY SEASON.

PRINGLES OFFERS A WIDE VARIETY OF FLAVOURS. CAN YOU SHARE WHICH ONES ARE MOST POPULAR IN PUBS AND BARS, ESPECIALLY AROUND THE FESTIVE SEASON?

Pringles’ diverse variety of flavours means that there is something to suit every taste, no matter what the season. Classic favourites such as Original, Sour Cream & Onion and Salt & Vinegar are reliable crowd pleasers, while bold options such as Texas

BBQ Sauce and Paprika appeal to adventurous tastes. This combination of timeless favourites and innovative flavours makes Pringles a natural choice for pubs and bars looking to cater to different tastes, and create enjoyable, shareable experiences during the holiday period. Additionally, offering a wide range of flavours encourages customers to try multiple options, whether to pair with different drinks or to share with their table, helping to boost overall snack sales.

CHRISTMAS

WHAT MAKES PRINGLES THE IDEAL SNACK CHOICE FOR BARS AND PUBS DURING THE BUSY FESTIVE PERIOD?

Pringles are a natural fit for busy venues during the festive rush. Their iconic stackable format supports quick and mess-free service, allowing staff to keep up with high demand without compromising on quality. Beyond convenience, Pringles are a trusted brand among consumers, with 80% saying they would buy Pringles in a pub¹. This proves Pringles’ reputation as a reliable option which consumers strongly lean towards in pubs. Beyond this, Pringles also play a key role in bringing people together through snacking - perfect for the festive period when social moments and shared experiences matter most. Its easy-toshare nature encourages conversation and interaction, helping to turn a simple drink or meal into a memorable experience.

HOW DO PRINGLES COMPLEMENT OTHER PUB FOOD OPTIONS AND DRINKS COMMONLY SERVED DURING THE HOLIDAY SEASON, SUCH AS FESTIVE COCKTAILS OR SEASONAL BEERS?

Pringles bring a unique edge to pub snacking during the festive season. With bold, punchy flavours, they cut through the richness of classic holiday fare and complement everything from spiced seasonal beers to sweet, citrusy cocktails. Whether served solo or alongside festive platters, Pringles offer a modern, low-fuss twist on pub snacking that fits seamlessly into the holiday atmosphere.

HOW DOES PRINGLES ENGAGE WITH PUBS AND BARS TO CREATE MEMORABLE EXPERIENCES FOR CUSTOMERS, BEYOND JUST THE SNACK ITSELF?

Pringles go beyond being just a snack - they help pubs and bars create social, memorable moments that keep customers coming back. Eye-catching POS displays drive impulse sales in busy bar environments and are available for operators to order for free for Pringles via the Kellogg’s Vantage website. These POS displays help enhance the appearance of bars and help to put household names front and centre, increasing visibility at point of purchase. By combining convenience, recognisable branding and a shareable

format, Pringles encourage relaxed, communal moments that turn casual visits into lasting memories.

CAN CUSTOMERS EXPECT ANY FESTIVE GIVEAWAYS, COMPETITIONS, OR INTERACTIVE EXPERIENCES IN PUBS AND BARS FEATURING PRINGLES?

Pringles are always looking for ways to deliver fun and engaging experiences to consumers and enhance the snacking experience. By scanning the QR code on the lid of their Pringles can, consumers can step into Pringles Poptopia - a vibrant digital world filled with exclusive content, interactive games and the opportunity to win exciting prizes. This adds an extra layer of engagement beyond the snack itself, providing entertainment and a light-hearted experience to consumers while they enjoy their pub experience.

WHAT

ARE SOME CURRENT SNACK TRENDS YOU’RE SEEING IN PUBS AND BARS, AND HOW DOES PRINGLES ALIGN WITH THESE TRENDS DURING THE FESTIVE SEASON?

Pub snack culture is evolving, with a growing preference for shareable, grazing-style options and bold, flavour-packed snacks that feel more premium. Consumers increasingly value convenience, social enjoyment, and visually appealing products, while 70% of snacks are purchased on impulse², highlighting the importance of placement and visibility.

Pringles align perfectly with these trends. Their iconic packaging ensures instant recognition, while their bold flavours deliver a high-quality, memorable taste experience. Their format fits naturally into communal snacking, and their shelf-ready design makes them ideal for high-traffic, impulse-driven areas like bar counters. During the festive season, when customers are looking for comfort, convenience, and sociable moments, Pringles consistently deliver on taste, ease of service, and engagement, making them the perfect choice for pubs and bars.

1. VYPR, Pringles in Pubs Quantitative Research, July 2023.

2. Lumina Intelligence Convenience Tracking Programme; 52 WE 08/12/2024.

FESTIVE CELEBRATIONS START WITH FUNKIN!

WITH THE FESTIVE SEASON FAST APPROACHING, SHANNON KENDALL, HEAD OF TRADE MARKETING AT FUNKIN COCKTAILS, SHARES HOW BARS CAN DRIVE SALES AND DELIVER STANDOUT SERVES THIS CHRISTMAS — ALL WHILE KEEPING SERVICE FAST, CONSISTENT, AND FULL OF SEASONAL SPARKLE.

Christmas is one of the busiest - and most profitable - times of the year for bars. Crowds head out to celebrate in style, and many are looking for something more indulgent than their usuals. Cocktails remain a go-to ‘treat’, offering the sense of occasion customers desire, while also delivering higher spend per serve to operators than beer or wine. As such, festive cocktail planning is a golden opportunity for outlets to maximise revenue throughout the season.

That’s where FUNKIN - the UK’s number one cocktail company1 - comes in. Designed by bartenders, for bartenders, our Pro Purées and Pre-Batched Cocktail Mixers make it easy to serve premium-quality cocktails, fast. Whether it’s trusted classics or limited-edition seasonal twists, FUNKIN helps operators keep drinks flowing, the quality consistent, and celebrations sparkling.

This year, our Morello Cherry Purée and Passion Fruit Martini Mixer are stand-out heroes for Christmas menus, providing bartenders with the tools to create irresistible, eye-catching cocktails. The rich, juicy depth of the Morello Cherry Purée pairs perfectly with Amaretto and FUNKIN’s Sour Mixer to create a wonderfully festive Cherry Amaretto Sour. And as the UK’s #1 cocktail, the Passion Fruit Martinis will be out in force over the festive rush. Reduce this five-step cocktail to just two, shaking our Mixer with vanilla vodka and pouring into a Martini glass for the perfect serve.

Preparation is key to maximising profits over the peak season. With social calendars filling up earlier every year, bars need menus that are exciting, yet easy to execute under pressure. FUNKIN’s Mixers are a game-changer for busy trading times, enabling staff of any skill level to pour bar-quality cocktails in as little as 60 seconds. Simply shake 100ml Mixer with 50ml Spirit and pour out for an impressive serve that looks as good as it tastes. That speed and reliability means bartenders spend less time worrying about consistency, and more time focused on delivering a memorable guest experience.

And with more customers than ever looking for non-alcoholic options, demand for no and low serves will remain strong throughout December. FUNKIN’s real fruit Purées and Mixers make it simple to craft mocktails with the same theatre and flavour as their alcoholic counterparts, keeping menus inclusive and customers happy.

At Christmas, every serve is an opportunity. With FUNKIN behind the bar, operators can deliver cocktails that shine with

MISTLETOE AND WINE

LANCHESTER WINES’ JAMES DAINTY SHARES HIS EXPERT TIPS FOR MAKING YOUR CHRISTMAS WINE LIST SPARKLE!

The festive season is prime time for wine. It’s when guests are ready to celebrate, indulge and, crucially, gently encourage to trade up from their everyday tipples.

For bars, it’s one of the simplest and most profitable opportunities to refresh your wine list and create memorable experiences for your customers. The experiential element of going out is crucial, and if you can offer something truly special that will only help your offering.

Creating a wine list that feels festive doesn’t mean overcomplicating things. It’s about knowing your guests and curating a selection that suits their tastes. If something isn’t working, change it. Better yet, invite your regulars to taste potential additions before finalising your list. Giving customers a sense of ownership not only builds loyalty, it also adds a layer of excitement to your offering.

If your venue has a strong food element, food pairings can really help. Rich reds like Amarone are perfect with roast beef, while Douro wines such as Vallegre Colheita Tinto offer exceptional value and pair beautifully with hearty winter dishes. For lighter meats such as Duck or Goose, Pinot Noir from France or Oregon would be a fine match. For white wines, a classic Chablis works wonders with smoked salmon or Salmon en Croûte. And for a sweet twist? Try serving Vista Alegre Tawny Port with mince pies topped with Stilton - you might need to trust me on this one but the combination of salty and sweet is fantastic!

Sparkling wine is a must-have at Christmas, why not look to offer something different? Trevisana Bio Raboso Frizzante, for example, is a chilled, fizzy red that’s festive, fun and bursting with wild berry flavours and a subtle spice. It’s a perfect match for party platters, roast meats or even a cheeky mince pie. Importantly, it’s a conversation starter, a crowd-pleaser and a brilliant alternative to traditional bubbles.

However, don’t forget the classics. A well-chosen Brut Champagne by the glass, perhaps moving up their range to a single vineyard ‘Champ Persin’ Blanc de Blancs or Rosé Cuvaison, can elevate your list and encourage guests to treat themselves. Rosé Champagne, now the UK’s second-largest category, is a must-have for festive sipping.

Serve Champagne by the glass or go big with magnums and jeroboams for tables looking to celebrate in style. There is nothing quite like large formats for occasions, and their presence in venues excites people when they are seen in service

No-and low-alcohol options should also be part of your festive strategy. Tommy Bacco Sparkling Non-Alcoholic is a great choice, offering all the celebratory fizz without the ABV. Its crisp,

refreshing profile makes it ideal for guests who want to join the toast without compromising on flavour or experience.

Finally, don’t overlook the experiential element. Whether it’s a festive wine flight, a themed tasting evening or simply a wellwritten wine list that tells a story, these touches help your venue stand out and keep guests coming back. Christmas is all about creating moments, and your wine list or seasonal specials should be part of that magic.

lanchesterwines.co.uk

CHRISTMAS

THE SOUNDTRACK TO THE SEASON

DISCOVER HOW THE RIGHT FESTIVE SOUNDTRACK CAN ENHANCE THE ATMOSPHERE IN YOUR HOSPITALITY VENUE, BOOST STAFF MORALE, AND CREATE MEMORABLE EXPERIENCES THAT KEEP CUSTOMERS COMING BACK DURING THE HOLIDAY SEASON.

As the temperature starts to drop and the days start to get shorter, for a lot of people there’s one thing on their mind… Christmas! For many, this means making time for the people they love, whether that be meals with family, drinks with friends or parties with colleagues. So, what can hospitality venues do to make this time of year even more magical for both staff and customers?

According to a 2022 survey1, although 16.9% say they could listen to Christmas music all year round, for many, introducing Christmas songs gradually are a large part of the overall experience. By gradually increasing your festive playlists, you can deliver a build-up of anticipation for the big day whilst also keeping in touch with staff and customer’s wants and needs. Creating a festive environment can attract more foot traffic, as people may be more drawn to your venue. Christmas music can help create a cosy, holiday theme, making your bar feel warm and inviting. After all, decorating your business in time for Christmas is important, but the right soundtrack can take the festive spirit to the next level.

When planning your Christmas music, it can be very tempting to press shuffle and let the likes of Mariah and Wham! do the rest. However, you could spend a little extra time this year and think about the ambience and tone you want to set within your venue.

When thinking about the right music to play, you should not only consider your customers, but also your staff. Constant repeats of the same Christmas songs can cause your employees to become disengaged, so try involving your team in the playlist curation and allow their input on which style of music they would prefer to listen to when setting up and closing for the day. Some upbeat, feel-good music could help to motivate your staff when energy is ebbing.

Don’t be afraid to ask your customers for feedback too! Asking your customers what they think of your selected music or whether they feel like it’s too early or repetitive will make them feel valued, and that their opinion matters. As well as this, getting your customers’ feedback on your seasonal tunes will allow you to make changes to your playlists, which in turn, can

continue to benefit the overall customer experience.

Not every business is keen to have sleigh bells ringing throughout the festive season though. Our survey results1 also show that 45.2% of UK adults surveyed said they’d also like to listen to pop music as well as Christmas music, so you could intersperse your festive music with some non-seasonal tracks. Playing your normal music with every 3rd or 4th song giving a nod to halls decked with holly and frosty snowmen, could be the answer.

Offering a variety of genres during Christmas could also help ease into the festivities. Perhaps your customers would like to create a relaxing, quirky ambience, maybe some relaxing festive jazz or classical music instead? A 2021 survey2 revealed that 31% of diners feel more inclined to order more expensive dishes when hearing classical music in a restaurant.

So, what is it about festive tracks that lifts our spirits?

According to our survey1, almost 70% of people said Christmas music makes them feel festive, while over 50% said Christmas music helps to boost their mood.

PPL PRS’ Music Therapist Marianne Rizkallah says: “Hearing familiar music takes us back to points in our childhood and as we’re growing up – hopefully happy memories of quality time with our families, and a reminder of childlike wonder and excitement, a sense of looking forward to time with our loved ones and looking forward to the new year. So, shops can tap into that emotion when playing Christmas music, which may increase the time spent in store by a customer during the festive period.”

Research3 also found that over two-fifths (41%) love Christmas tunes because they are catchy, while another four in ten (39%) said the atmosphere the songs create is what wins them over, followed by the tune (38%). Other qualities that are appreciated in festive tunes are nostalgia (33%), the level of festivity of the song itself (31%), the lyrics (31%) and how easy they are to sing along to (29%).

Marianne goes on to say: “If we have good associations of the Christmas season then Christmas music can act as a helpful psychological cue to get us into the festive spirit. Music’s effect on our limbic system (which deals with our emotions) means that, if our associations are good, we are prompted to feel warmer, more relaxed, and lighter in mood, which is always good in the darker and colder months.”

The more relaxed and comfortable your customers feel, the better experience they will have. This may also encourage them to spend more. The cheerfulness created by Christmas music has the ability to put customers in a buying mood, prompting them to make more purchases than they might have otherwise.

By incorporating Christmas music into your business this Christmas, you can create a memorable and pleasant experience that encourages customers to return and recommend your business to others.

pplprs.co.uk

1. A survey of 2000 of people in the UK conducted through Attest in November 2022.

2. A survey of 2,101 UK respondents by Perspectus Global in September 2021.

3. A survey commissioned by PPL PRS of 500 UK respondents by Attest in October 2023

CHRISTMAS

FESTIVE FUSION

AS THE FESTIVE SEASON SPARKS CELEBRATIONS, HOSPITALITY VENUES ARE EMBRACING PREMIUM LOW AND NO-ALCOHOL OPTIONS THAT CATER TO MINDFUL DRINKERS. FROBISHERS FUSION OFFERS BEAUTIFULLY BALANCED, FRUITFORWARD SOFT SERVES DESIGNED TO KEEP EVERY GUEST PART OF THE PARTY –WITHOUT COMPROMISE.

The festive season is one of the busiest and most rewarding times of year for hospitality. From office parties and family get togethers to long, laughter filled lunches, it’s a period defined by celebration and by the drinks that bring people together. But as guests become increasingly conscious of their choices, the call for more mindful, inclusive options is louder than ever.

With more people exploring low and no-alcohol alternatives whether for wellbeing, moderation, or simply to stay clearheaded behind the wheel offering a premium, satisfying soft serve is no longer an afterthought. It’s an expectation. That’s where Frobishers Fusion shine.

Beautifully balanced and naturally full of flavour, Fusion blend 70% fruit juice with 30% water to create a light, refreshing serve that still feels indulgent. Unlike standard soft drinks, they deliver depth and texture.

Available in three vibrant pairings Apple & Mango, Apple & Raspberry, and Orange & Passionfruit these colourful serves bring a splash of sophistication to any festive menu. Whether served simply over ice with a garnish, or as a base for creative mocktails, they’re designed to make every guest feel part of the celebration.

For venues, this is about more than just adding another soft drink to the fridge. It’s about curating an experience that includes everyone. From designated drivers and expectant parents to those taking a break from alcohol, Fusion offer something worth raising a glass to. A grown-up, premium option that enhances the overall menu and boosts dwell time.

Operationally, Fusion are effortless. They pour straight from the bottle, require no additional ingredients or prep, and pair perfectly with existing spirits and mixers for those who prefer a twist. With a bright, contemporary design and a flavour-first approach, they’re easy to display and even easier to sell.

As the season of celebration unfolds, guests will be looking for drinks that feel festive without the after-effects, something that lets them enjoy the moment, and the morning after. Stocking premium low and no-alcohol options like Frobishers Fusion ensures your venue meets that demand with style and substance.

This festive season, give your guests something they’ll remember for all the right reasons — a drink that celebrates togetherness, mindfulness, and the simple joy of great taste.

frobishers.com

IT’S QUIZ-MAS!

THIS CHRISTMAS AND ALL YEAR ROUND, TRANSFORM QUIET NIGHTS INTO PACKED-OUT PARTIES WITH THE ORIGINAL PIONEERS OF THE LONDON PUB QUIZ. LIAM ELCOCK FROM QUESTION ONE UK TELLS US HOW THEIR FESTIVE QUIZZES BRING THE CROWDS – AND THE CHEER!

WHAT SETS YOUR QUIZ NIGHTS APART FROM OTHERS IN THE MARKET?

Travel across London and you’ll see quiz nights everywhere, but look a little closer and you’ll notice something: they all follow the same format and same vibe. That’s because we invented it.

Question One was the first quiz company in London to standardise the format you now see across the city. We introduced the picture sheet, created the cryptic round, and got hosts to step out from behind the bar and into the crowd.

We turned pub trivia from a sleepy Q&A into a live entertainment experience. So, what makes us different in a sea of imitators? Simple: we were the first, we’re the originals, we’re Q1.

HOW CAN HOSTING A QUIZ NIGHT HELP A PUB OR BAR INCREASE FOOTFALL DURING THE FESTIVE SEASON?

The festive season is all about fun, laughter, and community, and a quiz night hits all three. Our events turn quiet midweek nights into packed, buzzing evenings, bringing in office parties, friend groups, and locals looking for a good time (and maybe a mince pie).

A Christmas quiz gives people a reason to book ahead, stay longer, and spend more, all while soaking up your venue’s festive atmosphere. It’s the ultimate seasonal crowd-puller.

DO YOU OFFER ANY THEMED OR CHRISTMASSPECIFIC QUIZZES TAILORED TO THE SEASON?

Absolutely. It wouldn’t be Christmas without a themed quiz or two!

We run festive specials every December, full of Christmas films, classic tunes, and even picture rounds that sparkle with tinsel and nostalgia.

Want something more bespoke? We can tailor a quiz to your venue’s theme: think Ugly Jumper Night, 90s Christmas Bangers, or A Very British Christmas. We bring the cheer, the laughs, and the questions, and all you need is the crowd.

WHAT KIND OF CUSTOMER EXPERIENCE DOES A QUIZ NIGHT CREATE, AND HOW DOES THAT ENCOURAGE REPEAT VISITS?

Our nights aren’t just quizzes; they’re mini game shows, complete with banter, suspense, and big laughs. The magic comes from the mix: great questions, brilliant hosting, and a room full of people rooting for each other (and occasionally arguing over which Spice Girl left first).

It’s social, it’s engaging, and it builds a loyal community. Once

people have been to a Q1 quiz, they’ll want it to become part of their weekly routine.

HOW EASY IS IT FOR A VENUE TO GET STARTED WITH QUESTION ONE? WHAT’S INVOLVED IN SETTING UP A QUIZ NIGHT?

Super easy. We bring everything: questions, materials, and a professional host who knows how to work a room.

All you need is a mic, a few tables, and a thirst for fun (and maybe some beer on tap).

We’ll even help with promotion and social media support, so you’re not just launching a quiz night, you’re launching a weekly event people talk about.

CAN PUBS TAILOR THE QUIZZES TO THEIR CROWD?

100%! We know that no two venues are the same, that’s why every night of the week has a different quiz. Unlike other companies that repeat the same content everywhere, our quizzes are fresh, varied, and perfectly matched to your audience.

If something’s not clicking on the night (which, trust us, is very rare), our hosts are armed with bonus question packs, current events, and ways to make the quiz easier or harder, keeping the vibe spot on, every time.

And for corporate events, we go even further: we’ll tailor the quiz to your company, throw in some cheeky “in-jokes”, and even make them worth double points! It’s a brilliant way to bring teams together, and maybe expose who really knows the boss’s middle name.

We can’t wait to work with all different types of venues! questionone.com

BRING A TASTE OF R THIS C

This December, we’re inviting all Krušovice customers to take part in our Digital Advent Calendar campaign.

From December 1st to 24th, you’ll receive daily festive content to share on your social channels. Then, the first three customers each day who visit your venue and name that day’s Advent image will win a free pint of Krušovice.

To support your activation, we’ll provide a complimentary 30L keg. Stock Krušovice today to participate.

Want to bring Krušovice to your venue this Christmas? For more information and stock enquiries scan the QR code or contact us via: Email: info@kingfisherdrinks.com | Tel: +44 (0) 1622 351110

CHRISTMAS

REFRESHING FESTIVITIES

WENLOCK SPRING’S MATTHEW ORME EXPLAINS HOW OFFERING HIGH-QUALITY WATER CAN ENHANCE GUEST EXPERIENCES, BOOST PROFITS AND SUPPORT RESPONSIBLE DRINKING THIS FESTIVE SEASON.

The festive season is a time of celebration, gatherings and high customer footfall, making it the perfect opportunity for hospitality venues to rethink how they approach their drinks menus.

Matthew Orme, Director at Wenlock Spring, believes there’s an offering that is often-overlooked that can enhance the guest experience while boosting profits – premium spring water.

“With the no- and low-alcohol market continuing to grow, hospitality venues must ensure their drinks menus reflect the shift in consumer behaviour.

“Too often, water is overlooked, yet it has the potential to become a third source of revenue for venues, alongside food and alcohol. Premium water, still or sparkling, offers guests a high-quality, health-conscious choice that complements food and elevates the overall experience.”

Matthew believes the unique taste of Wenlock Spring water sets it apart from other brands. The water is naturally high in minerals, with a fresh, clean taste, and the sparkling variant has gentle long-lasting bubbles.

Wenlock Spring’s water is exclusively available through delivered food and drinks wholesalers.

“This exclusivity not only adds prestige to hospitality venues, but also prevents adverse consumer price comparisons, allowing customers to enjoy a premium out-of-home experience,” Matthew says.

“It’s not just about stocking water – it’s about how it’s served. Small service tweaks can deliver big returns. Simply asking customers ‘Still or sparkling?’ when they order at the bar or are seated at a table can drive additional sales. After all, staff already offer dessert or coffee, so why not make premium water part of the standard service? It’s an easy way to increase spend per head while making non-drinkers feel valued.”

The festive period, with its larger group bookings and corporate events, is particularly suited to this approach.

“Offering chilled, premium water provides a sophisticated alternative for those pacing their alcohol consumption while enhancing the overall impression of the event.

“Thoughtful drinks offerings could also extend to giving guests a bottle or can of water to take away, leaving them refreshed and making a lasting positive impression.”

As a business with deep roots in the countryside, Wenlock Spring has spent decades protecting its natural spring source and preserving the surrounding land. From the very beginning, it has taken a proactive approach, investing in renewable energy, adopting recyclable packaging, and incorporating regenerative

agriculture into land management. This commitment ensures it is a truly sustainable choice for venues and guests alike.

This year, Wenlock Spring is relaunching its annual ‘The Only One for the Road’ campaign, supported by police, road safety organisations, wholesalers and breweries. The campaign encourages responsible festive drinking while showcasing inclusive drinks options such as premium spring water.

“Drink-driving is always a concern at this time of year. Offering great-tasting water helps people pace themselves and designated drivers can benefit from a healthy, refreshing drink whilst enjoying the festivities.

“As an independent, family-owned business, we also take pride in caring for our customers as much as our water – whether that’s answering the phone or visiting venues in person,” Matthew adds.

Campaign materials – including free POS packs – are available for businesses wishing to support it by emailing bottles@wenlockspring.co.uk

CELEBRATE IN STYLE

NEED LAST-MINUTE FURNITURE TO GEAR UP FOR THE FESTIVE RUSH? CULT FURNITURE HAS EVERYTHING YOU NEED TO REFRESH YOUR HOSPITALITY SPACE WITH STYLE AND FUNCTIONALITY – JUST IN TIME FOR CHRISTMAS.

In today’s competitive hospitality scene, standing out is about more than a great cocktail menu, your interiors need to work just as hard as your team. Cult Trade, understands that the right furniture can transform a space, set the tone for your brand, and directly impact guest experience. That’s why their Made to Order service goes beyond off-the-shelf solutions, giving bars and restaurants the flexibility to adapt layouts, materials and finishes to their exact needs. As the festive season approaches, it’s the perfect time to ensure your venue is ready to impress and perform.

PREPARING FOR THE FESTIVE RUSH WITHOUT LOSING YOUR LOOK

The festive season can make or break a bar, and the right furniture plays a big role. Cult’s Made to Order service means you can increase capacity while keeping your signature style intact. Whether you’re refreshing a few key zones or transforming the entire space, choose from an extensive range of fabrics, finishes and dimensions to create seating that’s tailored to your venue. The result? A layout that works harder when the Christmas crowds arrive, without compromising on design.

ORDERING IN TIME FOR CHRISTMAS DELIVERY

Furniture should never be a last-minute stress. To guarantee pre-Christmas delivery, we recommend placing Made to Order requests by mid-November. With standard lead times of three to four weeks (and a planning team that can often fast-track urgent projects), securing your order early means you can focus on filling the bar with festive bookings, while we take care of the details.

THE MADE TO ORDER JOURNEY

It starts with your choice of product, from standout banquette to bar stools that work the room. From there, a dedicated trade account manager will explore your space, brand and practical needs. Then comes the creative stage: selecting frames, fabrics and finishes. Cult provides samples and expert advice make it easy to ensure every element ties together. Once signed off, your design goes into production with rigorous quality checks at every step. Delivery is arranged at a time that suits you, with aftercare guidance to keep each piece looking its best long after the festive season ends.

CURRENT TRENDS SHAPING BAR DESIGN

This season, it’s all about tactile luxury; think bouclé, plush velvets and supple faux leathers. Whether warm antique-style metals like brass or cooler chrome, paired with smoked oak and walnut to add richness and depth. Curved silhouettes with generous padding are in demand, creating the kind of seating guests want to linger in. Bespoke colours and embroidered logos are also on the rise, helping bars tell their brand story in a

way that’s both stylish and memorable. Our growing collection includes modular banquettes, statement bar stools and tables finished in durable, design-led materials like ceramic and sintered stone.

BALANCING SUSTAINABILITY, DURABILITY AND DESIGN

Every piece we make is built for busy hospitality environments. Reinforced frames, contract-grade finishes, Crib-5 fabrics and protective coatings keep furniture looking good night after night. At the same time, we’re proud to champion sustainable choices, from recycled textiles to working with manufacturers who minimise waste. By making each piece to order, we reduce overproduction and give you furniture that lasts, season after season.

From maximising floorplans during the busiest time of year to creating interiors that tell your brand story, Cult Trade’s Made to Order service is designed with the hospitality industry in mind. Durable, stylish and tailored to your vision, our furniture is built to last long after the Christmas rush. With expert guidance, flexible options and delivery timed to your schedule, we’re here to help you create spaces that not only look the part, but keep guests coming back for more. cultfurniture.com

CHRISTMAS

CHILLING SAVINGS

AS THE BUSIEST TIME OF YEAR APPROACHES, DISCOVER HOW SMART SPACE-SAVING AND EFFICIENT EQUIPMENT CAN HELP BARS BOOST PROFITS, STREAMLINE SERVICE AND MEET SOARING DEMAND.

After a rocky year marred by rising costs and fluctuating demand, the holiday season offers bars a golden opportunity to recover and boost their profits. By optimising space, bar owners can enhance efficiency, streamline operations, and increase revenue during this peak period. Smart equipment choices can transform a cramped back of house area into highly functional workspaces, ensuring a successful holiday season without compromising service quality.

Limited storage and high energy costs can strain bars during the demanding holiday season. To combat this, take advantage of high capacity, low footprint units such as Blizzard’s BAR10 to maximise storage while keeping energy costs down, ensuring ample chilled inventory is ready for the holiday rush. These efficient units enable bars to maintain a wide variety of beverages to meet the high demand, driving revenue by offering consistent, high-quality service without escalating cost.

Low-height and undercounter refrigeration solutions offer further flexibility, units such as the LOWBAR2SL from Blizzard offer fantastic product merchandising space while saving space and thanks to its clean black gloss front it blends perfectly with any bar to create a truly stunning space with huge visual appeal. These units can slide under counters to save space or double as countertop displays for premium bottles, blending functionality with visual appeal. Their versatile design ensures bartenders have easy access to inventory while keeping the bar organised, enabling faster service for holiday crowds.

Self-contained ice makers like Blizzard’s BIM40 can be utilised as a key space-saving solution, these units produce and store ice within the same compact footprint, eliminating the need for separate storage equipment. These can be placed under counters, in corners or near service stations, maximising layout flexibility. With ice readily available, bars can keep up with holiday drink orders without the risk of running low. If you do need something with a little more storage and production, why not check out the BIM160.

Maximising space goes beyond new equipment; it’s about making existing setups more adaptable. Reconfiguring shelf placement in bottle coolers can allow bars to store a diverse inventory such as larger bottles, craft beers, or oversized containers. Bars can utilise alternative addons such as adjustable scalloped shelves, that can be tailored to hold premium wines for holiday parties or New Year’s events, reducing the need for additional storage units. This flexibility saves space and costs while enabling bars to pivot quickly to meet festive trends.

By focusing on space-saving strategies and versatile equipment, bars can optimise their operations to handle the holiday surge. These solutions enhance efficiency, speed up service, and support diverse offerings, helping bar owners turn a tough year into a profitable season. Want to know more about how Blizzard can help you capitalise on the upcoming festive season?

Check out their full range at www.blizzardequipment.com

Quality foodservice made simple for Pubs, Bars & Restaurants.

We’re a passionate team of food fanatics, creating high-quality pizza, specialist dough, and street food solutions for restaurants, hotels, and pubs that can be quickly and consistently made by all skill levels.

SHINE BRIGHT THIS CHRISTMAS

GET THE BEST SHINE FROM YOUR GLASSWASHER THIS CHRISTMAS WITH EXPERT TIPS FROM NELSON TO KEEP IT PERFORMING AT ITS BEST.

Christmas is a crucially important time for the pub and bar trade. This potentially, very profitable period can be responsible for a significant portion of annual revenue –all generated within a matter of weeks. But, to ensure that everything runs smoothly, Nelson advises that diligent preparation is absolutely crucial.

Regardless of the trials and tribulations of the rest of the year, Christmas is a time when your venue is sure to be full, drinks will be flowing and your tills will be working overtime. Of course, alongside this, expectations will be sky high with guests expecting flawless service, premium drinks and a festive atmosphere. However, behind the bar, that means one thing above all else. Your glasswasher must be ready to deliver.

To avoid the possibility of it not performing as it should or, worse still, breaking down, do arrange for a service. Think of it as insurance - a small investment now saves stress, lost sales and emergency callouts later. And, if your machine has seen better days, now is the time to organise a replacement.

Similarly, it also pays to plan ahead with consumables. Detergent, rinse aid, and cleaning chemicals will be used more heavily during December so make sure you have a good supply available.

Surprisingly, one of the main causes of machine malfunction is staff error! Loading dirty glasses with residues, improper rinsing, inadequate cleaning and maintenance and insufficient detergent or rinse aid can all have consequences. These might include cloudy glasses, blockages and even the formation of biofilms like ‘pink slime’. Mistakes are more likely to be made when things are especially busy so it’s worth running some refresher training before the busy period starts in earnest.

Turnover of glasses is likely to be especially high, and that means your glasswasher is going to be working to the max so,

to ensure you have a constant supply of cool, dry glasses, ready to be used straight away, do consider investing in a commercial glass dryer. Nelson’s Glass Dry is a super-effective device that slashes drying and cooling time to under 4 minutes so glasses are ready for service quickly, and without the risks associated with towel drying. Glass Dry is easy to site and holds a generous number of glasses. In fact, the largest model can hold up to 36 pint glasses!

And, if you do decide that now’s the right time to invest in a new machine, as one of the highest rated and best performing brands available in terms of both machine quality and support, Nelson provides completely free of charge site surveys to make sure that your new machine is the perfect specification for your requirements.

Until 30 November Nelson is offering an exclusive 30% discount to Bar readers on any of its Advantage glasswashers and dishwashers.

If you know which products you want, visit www.nelsonwashonline.co.uk and simply use the code BARXMAS at checkout to activate your discount. Alternatively, if you’d like to take advantage of our free site survey prior to making a decision, please call us on 0800 0584 262 or email us at office@nelsonwash.co.uk to arrange a convenient date.

Any colour you like Literally

ColourWash allows full customisation of our Advantage Range dishwashers’ and glasswashers’ exterior panels, sprayed to any RAL or Pantone colour designation. And that’s not all. You can also choose between a matt or gloss finish to give you as much or little sheen as you desire.

BUSINESS

WE EXPLORE HOW PUBS AND BARS CAN STRATEGICALLY PREPARE FOR 2026 BY FOCUSING ON COST-CUTTING AND OPERATIONAL EFFICIENCY TO STAY COMPETITIVE.

1

A SMART MOVE

WE SHARE FIVE REASONS WHY SUSTAINABILITY IS GOOD FOR BUSINESS.

ATTRACTS ECO-CONSCIOUS CUSTOMERS

In today’s market, guests are more aware of the environmental impact of their choices than ever before. Many actively seek out pubs and bars that demonstrate a commitment to sustainability. By adopting eco-friendly practices – such as offering locally sourced ingredients, using B-corp certified spirits or installing energy-saving tech – pubs and bars can tap into this growing segment of environmentally conscious consumers. This not only increases footfall but can also lead to stronger customer loyalty, as people are more likely to return to venues that align with their values.

2

REDUCES OPERATING COSTS

Sustainable practices often lead to increased efficiency and cost savings over time. For example, installing energyefficient lighting, using water-saving devices, or investing in better refrigeration systems can significantly lower utility bills. Additionally, reducing food and drink waste by improving inventory management or repurposing ingredients creatively can save money. Even small changes, like switching to reusable cleaning cloths instead of paper towels, can add up to noticeable savings. These operational efficiencies make a strong business case for sustainability.

3

IMPROVES BRAND REPUTATION

A strong commitment to sustainability enhances your brand image and sets your venue apart in a competitive market. Customers are more likely to talk about, review, and recommend businesses that are doing good for the environment. Sustainable bars and pubs often receive positive attention on social media and in local press, giving you free publicity. This improved reputation can also help in attracting new partnerships with like-minded suppliers, local producers, or events that promote environmental causes.

HELPS COMPLY WITH REGULATIONS

Environmental regulations are becoming stricter across the UK, especially regarding waste management, single-use plastics and energy consumption. By proactively implementing sustainable practices, pubs and bars can stay ahead of legal requirements, avoiding fines and disruptions. Being compliant not only protects the business but also shows customers and stakeholders that you take environmental responsibility seriously.

4 5

COMMUNITY AND EMPLOYEE ENGAGEMENT

Sustainability is also good for your team. Employees are increasingly motivated to work for businesses that reflect their personal values. When staff see that their workplace cares about the environment, it can increase morale, job satisfaction, and retention. A committed and proud team creates a more positive atmosphere, which customers can feel and appreciate.

THE ROAD AHEAD

WE DELVE INTO THE STRATEGIES VENUE OWNERS CAN USE TO NAVIGATE THE YEAR AHEAD – FOCUSING ON COST-SAVING INNOVATIONS, BOOSTING OPERATIONAL EFFICIENCY AND REFINING MARKETING APPROACHES TO STAY COMPETITIVE.

As 2025 draws to a close, the hospitality industry is poised at a critical juncture. Rising costs, shifting consumer behaviours, and ongoing operational challenges make the year ahead an unpredictable yet exciting time for pubs and bars. But in the face of adversity, there lies an opportunity for those willing to innovate and adapt. This feature explores how venue owners and managers can strategically prepare for 2026, focusing on cost-cutting measures, boosting operational efficiency, and refining marketing strategies to stay competitive.

One of the most pressing concerns for pub and bar owners as 2026 approaches is maintaining operational efficiency while controlling costs. Air Products’ innovative CarboStore™ beverage

dispensing system offers a clear path forward. Designed to eliminate the need for manual gas cylinder management, the system ensures that CO₂ is always available without the hassle of reordering and storing bulky gas cylinders.

According to Jim Alexander, Business Manager UK&I, Leisure, their solution directly addresses the common inefficiencies of traditional gas supply methods: “The CarboStore™ system solves issues related to space constraints, frequent reordering, and manual handling. By removing these tasks, venues can focus on what really matters—serving customers.”

With its remote telemetry tool, the CarboStore™ system helps bars monitor gas levels in real time, minimising downtime and maximising productivity. As Jim notes, “Fewer deliveries

cut transport expenses and reduce carbon footprint, while the system’s on-demand supply means that gas is replenished only when necessary.” This approach not only lowers operational costs but also allows staff to focus on more revenue-generating tasks.

Cost control remains a top priority as pubs face rising overheads. For many operators, minimising waste and streamlining day-to-day operations are key to maintaining profitability. Greene King & Belhaven Free Trade, a key partner for many UK pubs, is committed to helping venues tackle these challenges by providing comprehensive support for pub operators.

Claire Bates, Marketing Manager at Greene King, shares, “Our free trade service gives operators everything they need to succeed, from a diverse range of drinks to reliable delivery services. By leveraging our buying power, we’re able to offer competitive prices and exclusive promotions that can make a real difference in boosting margins.”

Greene King’s innovative Support Hub also offers resources to optimise operations and increase efficiency. “We created the Support Hub to empower venues,” says Bates. “It’s a central platform that brings together training, marketing assets, profit calculators, and advice on cellar management. This gives operators the tools to improve their operations and create an environment that strengthens customer loyalty.”

Additionally, Greene King’s Value Hub provides exclusive access to trusted partner suppliers, offering tailored discounts and

support to help operators improve everything from guest dwell time to footfall. This holistic approach helps venues not only save money but also drive long-term customer engagement.

While operational efficiency is crucial, marketing plays an equally important role in ensuring pubs and bars attract and retain customers in 2026. Consumer behaviour has evolved, and successful venues are those that can build lasting relationships with their patrons through personalised, experience-driven marketing.

At Without Papers, a bar based in Shoreditch, the team is focusing on crafting unique experiences to foster loyalty and boost profitability. Marco Piroli, Co-Founder and Director, Without Papers, explains, “We’ve shifted our marketing strategy to focus on experience-driven loyalty. Our new membership programme goes beyond the traditional stamp card model. Instead, we offer meaningful perks and exclusive events that deepen connections with our guests.”

In the face of rising costs and market uncertainty, Without Papers has been particularly adept at maximising their resources. The bar has implemented a new POS system that integrates customer relationship management (CRM), back-of-house tools, and newsletters into a single platform. “It’s streamlined our operations and reduced our need for multiple subscriptions,” says Marco. “We’re maximising the tools we already use and ensuring every service is tight and efficient,” he adds.

Through their evolving marketing strategy, Without Papers is

also focusing on creating immersive experiences that connect with customers beyond just drinks. “We’re building a programme of tastings, masterclasses, and events to showcase lesser-known aspects of Italian culture,” Marco adds. This approach not only attracts more foot traffic but also helps the bar establish a deeper connection with the local community, positioning it as a staple in Shoreditch.

As 2026 approaches, the hospitality industry remains in a period of flux. Rising costs, staff shortages, and shifting consumer expectations continue to pose challenges for venue owners. However, by embracing technological innovations like Air Products’ CarboStore™ and Greene King’s support tools, pubs and bars can not only survive but thrive in the year ahead.

The key is to focus on what can be controlled – optimising operational efficiency, reducing costs, and leveraging smart marketing strategies. As we move into 2026, pubs and bars that embrace these strategies will be well-positioned to not only navigate the challenges ahead, but also to seize the opportunities that arise in a competitive marketplace.

As Claire states, “Our goal is simple – helping operators run successful, profitable businesses by giving them the tools and support they need to stay competitive in a shifting market.” For venues like Without Papers, this means doubling down on unique, experience-led hospitality and ensuring that every customer interaction builds a deeper connection with the brand.

In 2026, success in the hospitality industry will not only depend on delivering great drinks and food but also on having the right tools, systems, and strategies in place to meet the demands of an ever-evolving market.

PÉROLA

ONE OF LONDON’S MOST CAPTIVATING NEW OPENINGS, PÉROLA IS A SKY-LINE BAR WHERE ART, ATMOSPHERE AND ELEVATED COCKTAILS COME TOGETHER IN PERFECT HARMONY. MICHELA CASTIGLIONI, BAR MANAGER, SHARES HOW THIS SERENE NEWCOMER IS ALREADY MAKING WAVES WITH ITS IMMERSIVE DESIGN, CREATIVE DRINKS, AND A VIEW THAT STOPS GUESTS IN THEIR TRACKS.

HOW WOULD YOU DESCRIBE THE VIBE OF PÉROLA?

The vibe at Pérola is relaxed and cozy, but there’s also a real sense of wonder about it. You get completely immersed in the beauty of the space - the design, the views, the elegant cocktails. And, with live music and events happening regularly, it feels warm, inviting, and just a little bit magical.

WHAT MAKES THIS VENUE STAND OUT IN LONDON’S BAR SCENE?

It’s hard to talk about Pérola without mentioning the view – it’s

absolutely stunning. It gives the whole place this light, open feeling that’s rare in London. Combine that with the laid-back atmosphere, beautiful design and great music, and you’ve got something that really stands apart from the usual dimly lit London basement bar experience.

ART’OTEL BLENDS HOSPITALITY AND ART; HOW DOES THAT INFLUENCE THE PÉROLA DRINKS MENU, GUEST EXPERIENCE, OR THE TEAM’S CREATIVE PROCESS?

At art’otel, we see hospitality and art as two sides of the same

Whether it’s visual art or a perfect evening spent indulging in evocative drinks, the goal is to spark emotion and connection.

coin, as both are about making people feel something and live an experience. Whether it’s visual art or a perfect evening spent indulging in evocative drinks, the goal is to spark emotion and connection. The current menu can be seen as a celebration of what human creativity can do, and how it inspires feelings of wonder and mystery around man-made artifacts and crafts.

WHAT’S YOUR SIGNATURE SERVE OR MOST TALKED-ABOUT COCKTAIL RIGHT NOW? IS THERE A DRINK ON THE MENU THAT HAS A GREAT BACKSTORY OR CREATIVE TWIST YOU CAN SHARE?

Our best-selling cocktail is the Lascaux Caves. It’s inspired by the prehistoric caves in France where the first human paintings were found. We wanted to create something that captures that sense of discovery and human expression. We built it around French ingredients and focused on making it deeply fragrant, the kind of drink that can transport you somewhere else just through its aroma.

The idea of the handprints on the cave walls really stuck with us, they’re such a timeless form of expression. We decided to play with that visually, too. The cocktail is finished with a handprint stamp as a garnish, a little reminder that, like those ancient artists, we all want to leave our mark.

WHAT KIND OF GUEST EXPERIENCE ARE YOU TRYING TO CREATE; WHAT DO YOU HOPE PEOPLE WALK AWAY WITH AFTER A NIGHT HERE?

In line with the hotel, we aim to create an experience that feels outstanding but never overly formal or detached: something

unique, relaxed and genuinely enjoyable. We want our guests to feel special, just like our venue, and to walk away with the sense that they’ve been part of something a little out of the ordinary.

WHAT’S

COMING UP NEXT AT PÉROLA; ANY SEASONAL MENUS, EVENTS OR COLLABORATIONS WE SHOULD KEEP AN EYE ON?

After the fabulous New Year’s Eve party, there’s loads to look forward to! We’re putting together a special 2026 calendar full of takeovers, unique menus and brand activations. Kicking things off, we’ve got a special Dry January menu, exploring low- and no-alcohol options. It’s all about creating a welcoming spot for anyone who wants to focus on wellbeing and recharge after the holidays, without missing out on the Pérola experience.

WHAT DO YOU THINK IS NEXT FOR LONDON’S BAR SCENE; ANY TRENDS YOU’RE EXCITED (OR TIRED!) ABOUT?

London’s bar scene is becoming more competitive than ever. Everyone’s experimenting with cutting-edge techniques and exploring new flavour profiles to keep surprising guests. Right now, I think the focus is shifting from visual flair to depth of flavour; drinks are becoming more minimalistic, but they pack a real punch with unexpected twists. People here are hard to surprise, with so many cuisines and trends around, so the real trend is just finding ways to keep them entertained and curious. Personally, I’m really excited about the rise of savoury cocktails. I’m a big fan, and they give us so many new ingredients to play with.

KING OF THE CASINO COCKTAILS

UK’S TOP CASINO BARTENDERS WILL COMPETE FOR THE TITLE OF CASINO BARTENDER OF THE YEAR THIS JANUARY, WITH A LIVE FINAL AT LONDON’S EXCEL. IT’S THE PERFECT STAGE TO SHOWCASE YOUR BRAND TO A PASSIONATE, INDUSTRY-FOCUSED AUDIENCE.

For the first time, Britain’s top casino cocktail maker will be celebrated in London in January. The Casino Bartender of the Year will be crowned at an exhibition to be held at the Excel trade show venue in Docklands on 14th January.

It will form a central part of the live performances during the London Casino & Gaming Show, part of larger EAG Expo exhibition that will run from 13-15th January.

Casinos across the country have been invited to submit an online presentation showcasing their top bartender in action. A panel of judges will then select the finalists to perform live at the exhibition.

Preparing and presenting a signature cocktail of their own and the performance in making it will be key features for the judges, headed by Jack Sotti, the world bartender finalist and TV cocktails presenter.

Initially, the competition will be run at distance, with online casino-led submissions showcasing original cocktail creations. The best would come to the exhibition to face two challenges: creating and preparing a signature cocktail and a speed and balance challenge built around classic cocktails ‘with precision and flair’.

The online submissions have a deadline for submission of 1st December, with the finalists announced on Tuesday, 8th December and the final itself taking place on the Excel show floor on Wednesday, 14th January.

The event director for the challenge is Jack Sotti (pictured), an award-winning bartender, hospitality consultant, and drinks

presenter with over 15 years of industry experience. A former World Class Bartender of the Year (Australia) and Global Top Three finalist, Jack is now based in London, where he serves as Director of Advocacy for Renais Gin and appears as the resident cocktail presenter on Channel 4’s Sunday Brunch.

The London Casino & Gaming Show is a boutique exhibition dedicated exclusively to the land-based casino sector, offering a focused environment for operators, suppliers, and professionals to connect and innovate. Held alongside the Entertainment Attractions & Gaming Expo (EAG) and Social Immersive Entertainment Expo (SIEE), the show features immersive casino-style displays, cutting-edge gaming technology, and live competitions. Whether you’re launching new products, expanding your network, or reinforcing your brand presence, this is your opportunity to engage with a highly targeted audience all within a vibrant, high-stakes atmosphere at Excel London. For more information visit www.eagexpo.com/LCG

Interested in Exhibiting? Contact Greg Bailey to secure your space: greg.bailey@eagexpo.com, 07791 962528

Jack Sotti

High-tech expertly crafted shuffleboard like you’ve never played before.

A SPOTLIGHT ON: PREMIUM SPIRITS

WE DELVE INTO THE RISING TREND OF PREMIUMISATION AND PROVIDE INSIGHTS ON HOW YOUR VENUE CAN EMBRACE THIS SHIFT.

PREMIUM PERFECTION

DISCOVER FIVE WAYS TO REINVIGORATE YOUR VENUE’S PREMIUM SPIRITS OFFERINGS.

1

CRAFT SIGNATURE COCKTAIL EXPERIENCES

To truly elevate your premium spirits menu, create a set of signature cocktails that focus on the unique qualities of high-end liquors. Rather than simply offering basic well-known cocktails, think of ways to incorporate exclusive ingredients or inventive techniques that set your drinks apart. You could introduce barrel-aged cocktails or infusions that showcase the depth and complexity of premium spirits, giving customers a chance to explore their flavours in new ways. Offering drinks with elaborate presentations, such as a whiskey cocktail smoked with wood chips or a gin and tonic served with hand-cut ice and unique garnishes, adds an experiential element to the drinking process. Signature cocktails can also be paired with seasonal or regional ingredients, giving your menu a rotating element that keeps guests intrigued.

2

TASTING FLIGHTS WITH EXPERT PAIRINGS

Introducing tasting flights can be a game-changer for your premium spirits menu. A tasting flight lets guests explore a variety of premium spirits side-by-side, allowing them to compare and contrast different profiles and nuances. To make the experience even more engaging, consider pairing these flights with complementary food items. This not only enhances the flavour profiles but also makes the tasting feel more like an event. By offering tasting flights, you give your customers the chance to expand their palates while creating an environment where conversation flows easily. Additionally, flights encourage experimentation, as guests may be more likely to try new spirits they wouldn’t otherwise order.

3

SPOTLIGHT SPIRITS MONTHLY

An exclusive spotlight series is a brilliant way to keep your premium spirits menu fresh and exciting. Each month, you can highlight a different premium spirit, such as a rare whiskey, small-batch rum, or craft gin, and create special offerings centered around that spirit. This not only encourages repeat visits from customers eager to try the featured drink, but it also provides an opportunity for education. You can have bartenders or brand ambassadors share insights into the production process, history, and tasting notes of the spirit, helping guests connect more deeply with what they’re drinking.

PREMIUM MIXERS

Another way to reinvent your premium spirits menu is by offering customers the chance to customise their drinks. While the base liquor may be premium, the mixers and garnishes can also elevate the experience. Provide a range of high-quality, artisanal mixers – think small-batch tonics, craft sodas, or house-made syrups – that pair beautifully with premium spirits. You can even give customers the freedom to choose from a variety of unique garnishes or infusions, such as fresh herbs, smoked fruits, or exotic spices, to complement their drink. Customisation adds an element of fun to the process and encourages customers to be creative, while also ensuring they get a drink perfectly suited to their taste.

4 5

HOST SPIRIT-FOCUSED EVENTS

Hosting spirit-focused events, such as masterclasses or tasting sessions, allows customers to dive deeper into the world of fine liquors. Invite expert distillers, brand ambassadors, or sommeliers to lead these events, providing insight into the history, craftsmanship and subtleties of the featured spirits. Pair these sessions with tastings to give guests a sensory journey through the world of premium drinks.

PREMIUM SPIRITS

CRAFTED FOR CELEBRATION

INDUSTRY LEADERS SHARE THEIR INSIGHTS ON HOW THEY’RE TAPPING INTO THIS DEMAND AND OFFERING CONSUMERS A MORE REFINED DRINKING EXPERIENCE THIS HOLIDAY SEASON.

As we approach the busy festive season, the premiumisation trend in the drinks sector continues to rise, driven by shifting consumer preferences, an increased focus on quality, and a growing appreciation for craftsmanship. In this spotlight feature, we share insights from industry leaders, including Disaronno, Casamigos, Fentimans, Glengoyne, Król Vodka and Excellia, to explore how they are navigating this growing trend.

DISARONNO

Disaronno is perfectly positioned to respond to the growing consumer demand for premium spirits, offering a unique portfolio of high-quality liqueurs and spirits that stand out in the market. According to Aiste Pugh-Williams, Trade Marketing Manager at Disaronno International UK, the rise of premiumisation is one of the key growth drivers, particularly during the Christmas season. “As consumers increasingly trade up for higher-quality drinks to make festive occasions feel more special, Disaronno’s portfolio of premium spirits and liqueurs can help bartenders and operators give consumers unique out-of-home experiences,” she explains. With cream liqueurs such as Disaronno Velvet being particularly popular during Christmas, it’s clear that bars can tap into this trend to offer a more refined drinking experience. As bars and venues approach the crucial Christmas period,

there are numerous ways to leverage Disaronno to elevate their spirit offerings. Aiste points out that festive drinks like Spritzes, Mimosas, and Buck’s Fizz see a spike in demand during the holidays, and the “simple-to-make Disaronno Spritz can be a real star of the bar here.” She also notes the increasing demand for low and no-alcohol options, highlighting how Disaronno fits this shift perfectly. “Liqueurs like Disaronno cater particularly well with a distinctive flavour profile, but lower ABV and mixability with a broad range of mixers and flavours,” she adds.

Bars can also curate a premium spirit selection by featuring Disaronno’s Limited Edition bottles, which mark the brand’s 500th anniversary. “The unique collection encapsulates five centuries of Italian passion, beauty, and style,” says Aiste, suggesting that operators display these elegant bottles prominently to capture consumer interest, especially during the festive season.

When it comes to serving premium spirits in innovative ways, Disaronno offers standout cocktails like the Disaronno Sour. “Elevate the sophisticated classic Italiano style,” Aiste recommends, citing the refreshing combination of Disaronno Originale, fresh lemon juice and simple syrup. With its distinct marzipan and almond bitterness, Disaronno continues to meet the growing demand for premium products, evidenced by the brand’s impressive growth in the UK market. “Disaronno Originale

PREMIUM SPIRITS

sales have grown by 1.8% in 2025 to date, showing that there’s a clear consumer demand for the world’s favourite Italian liqueur,” Aiste concludes.

CASAMIGOS

The premium spirits market, particularly tequila, is experiencing a notable surge in the UK, driven by shifting consumer preferences and a growing appreciation for quality spirits. Bethany Weston, Head of Tequila at Diageo GB, explains, “Tequila is a rising star of the spirits category, with value sales up 7% and continues to grow.” This growth can be attributed to consumers embracing tequila as a versatile base for cocktails, with the Margarita leading the UK’s top 10 cocktails for the first time last year. The rise in popularity of tequila-based drinks reflects broader trends in premiumisation, as more consumers seek out distinctive, highquality spirits for both social and celebratory occasions.

Casamigos, a key brand within Diageo’s portfolio, has played a significant role in reshaping tequila’s image in the on-trade space. Bethany notes that “tequila welcomes more new drinkers than any other spirits category,” with Casamigos leading this change. Its global campaign, ‘Anything Goes with Casamigos,’ boosted its visibility, with over 150 activations in London and more than 500 national listings. “Much like wine, tequila has a distinct flavour depending on its growth and production process,” Bethany says, pointing to Casamigos’ range of offerings, from the oak-spiced Reposado to the vanilla and grapefruit notes of Blanco. This variety not only introduces new drinkers to the category but also positions tequila as a sophisticated spirit choice.

For operators looking to introduce premium tequila into their venues, Weston offers advice on both product selection and presentation. “Over three-quarters of tequila drinkers say they are likely to pay more for a better-quality drink,” she notes, emphasising the importance of providing elevated experiences like tequila flights or specialty serves, such as an Añejo Manhattan, to showcase tequila’s diverse flavor profiles.

When it comes to high-volume pub or all-day bar settings, Bethany suggests keeping things simple yet refined. “Tequila has quintessential serves like a Margarita and Paloma,” she explains, “but its versatility lends itself to reimagined classics like a Casa Mojito or Casa Espresso Martini.” For venues looking to streamline service, she recommends serving a premium tequila like Casamigos with a simple mixer – “Casamigos, Lime & Soda,” or even on its own, for a smooth, approachable experience.

To further engage customers and promote premium tequila, bartenders can “share the drink’s rich history and tradition,” Bethany advises. Tequila, and especially super-premium options like Casamigos, offer an opportunity for operators to connect with customers over the drink’s cultural significance, creating meaningful connections that encourage trial and upselling.

As the festive season approaches, Bethany suggests using aged varieties of premium tequila to create a warm, inviting atmosphere. “Casamigos Reposado offers notes of spicy oak, while Casamigos Mezcal has a smoky finish,” she says, making these tequilas perfect for winter warmers like the Casa Toddy. This seasonal versatility allows tequila to fit seamlessly into the holiday menu, offering both depth of flavour and sophistication to festive serves.

Diageo’s strategic focus on brands like Casamigos ensures that the category continues to evolve, bringing tequila into the mainstream while maintaining its allure as a premium option for discerning drinkers.

EXCELLIA

Excellia Tequila Grand Cru is quickly gaining recognition in the premium spirits market, celebrated for its unique blend of Mexican authenticity and French craftsmanship. Chris Jones, Managing Director at Paragon Brands, explains that Excellia combines “100% Blue Weber agave spirit aged for 18 months in Grand Cru Sauternes wine casks and Cognac barrels,” creating a tequila that marries the worlds of tequila and wine in an exceptional way. This unique aging process, which blends traditional Mexican production methods with French techniques, has earned Excellia the prestigious title of “World’s Best Tequila” at the World Tequila Awards, solidifying its position as a superpremium spirit.

The creation of Excellia Tequila is a true celebration of artisanal craftsmanship, rooted in the expertise of both Mexican and French traditions. “Behind the brand are Doña Leticia Hermosillo Ravelero, one of the few women at the head of a 400-hectare agave estate in Jalisco, Mexico, and Jean-Sebastian Robicquet in France,” says Jones. Both share a deep connection to their respective terroirs and bring a wealth of knowledge to the production process. The tequila is crafted at the Cava de Oro distillery, where traditional methods such as tahona wheels and brick-fired ovens are employed to create a truly authentic product. “The juice undergoes a natural fermentation process, free from artificial accelerants or intervention,” Jones adds, ensuring that the tequila is 100% natural with no additives.

Excellia’s appeal lies not only in its unique flavor but also in its story. “Our target audience is buying more than a drink – they’re buying into the story behind the brand,” explains Chris. Excellia’s drinkers seek nuanced flavours, elegance, and craftsmanship, appreciating the meticulous care that goes into every bottle. With retail prices ranging from £50 to £55, Excellia is aimed at tequila enthusiasts looking for a refined, hand-crafted experience. Its rich, complex profile makes it ideal for sipping, particularly during digestif moments when the flavours can fully develop in the glass.

Excellia Tequila offers a premium, artisanal drinking experience, catering to discerning consumers who appreciate quality, heritage, and the art of craftsmanship. The combination of bold

PREMIUM SPIRITS

Mexican heritage and French barrel-aging techniques makes Excellia a standout in the premium tequila category, setting a new standard for sipping tequilas.

GLENGOYNE

The demand for premium spirits in UK bars and pubs is on the rise, particularly in the category of single malt whisky, with consumers increasingly trading up to enjoy higher-quality drinks. Kayleigh Lyburn, Head of UK Customer Marketing at Ian Macleod Distillers, attributes this shift to “event-led” and seasonal occasions, where consumers are more willing to indulge in premium choices. “1 in 5 consumers would choose one luxury or super premium serve over three medium-quality drinks,” she explains, reflecting a broader trend where consumers are seeking a more refined drinking experience, especially during special events.

Brands like Glengoyne have played a pivotal role in reshaping the perception of Scotch whisky in the on-trade space. Traditionally seen as a category requiring prior knowledge, Glengoyne offers a more accessible entry point by providing simple, emotive tasting notes. “Glengoyne offers consumers the opportunity to step into the category through emotive, simple tasting notes,” Kayleigh notes. Furthermore, Kayleigh emphasises that organising whiskies by region and flavour style on menus can significantly boost sales, with nearly two-thirds of drinkers responding positively to this approach.

For operators looking to add premium Scotch options like Glengoyne to their back bar or drinks menu, Kayleigh suggests offering a broad range of flavours and price points. “Venues must offer a breadth of taste and flavour profiles of Scotch whiskies,” she advises, suggesting a journey of taste discovery for consumers – from the fruity Glengoyne 12-Year-Old to the intensely smoky Smokehead. “42% of drinkers are willing to spend more on premium whisky, and giving drinkers more information helps them choose,” she adds, highlighting the importance of educating customers about the different whisky styles available.

In pubs and bars, simple yet sophisticated serves like the Old Fashioned made with Glengoyne 12-Year-Old are ideal for the festive season. “41% of consumers are looking for a refreshing option,” Kayleigh says, recommending a Glengoyne highball with white oak, apple juice, and soda as a simple, crowd-pleasing cocktail.

Bartenders play a crucial role in encouraging trial and upselling premium whiskies, and Kayleigh points out that event-based visits offer a prime opportunity for bartenders to influence consumer choices. “56% of consumers enjoy being educated by knowledgeable bartenders,” she notes, adding that “58% are likely to pay more for a recommended premium drink.” Additionally, bartenders are more likely to recommend a brand if they’ve received proper training, with 91% of bartenders saying they would recommend a brand they are trained on.

To make premium Scotch whisky more approachable, particularly for new whisky drinkers during the festive season, Kayleigh recommends highlighting its versatility. “The sweet, smoky, or sherried flavours of Scotch whisky are perfect for creating winter warmers or festive cocktails,” she explains. Simple classics like a Toddy or an Old Fashioned made with Glengoyne 12-Year-Old are easy to communicate and perfect for introducing newer whisky drinkers to the category, without adding complexity to service.

As consumer demand for premium spirits continues to grow, brands like Glengoyne are helping to make Scotch whisky more

accessible, approachable, and enjoyable for both seasoned connoisseurs and those new to the category.

KRÓL

As the premium spirits market continues to evolve, Król Vodka is redefining what it means to be a “premium” product. According to Alessandro Mansueto, Brand Manager for Król, premium for the brand is not just about price or packaging but about “authenticity, craftsmanship, and integrity.” Król Vodka is built on principles of origin, transparency, and intent, starting with “organically grown Polish rye, distilled in small batches, and crafted without shortcuts.” The vodka’s premium status stems from a commitment to genuine provenance, offering a spirit that bartenders and consumers can trust for its quality and consistency. “Król IV represents the pinnacle of that ethos, while Król I was developed to make that same level of craftsmanship more accessible to modern, quality-driven venues,” Alessandro explains.

As the festive season approaches, Król Vodka is well-positioned to enhance curated bar menus aiming to deliver elevated guest experiences. During Christmas, when consumers often seek both comfort and discovery, Król brings a sense of “understated luxury.” Its smooth texture and layered flavour profile make it ideal for signature martinis, clarified highballs, or refined twists on classic cocktails. “We’ve seen increasing demand from bars wanting to offer ‘quiet luxury,’ and that’s exactly where Król fits in,” says Alessandro. The brand’s elegant nature offers a premium experience without being overtly extravagant, making it perfect for the festive season when subtle sophistication is key.

As consumer preferences shift toward quality over quantity, Król Vodka aligns with this trend by focusing on production transparency and brand storytelling. “Król Vodka doesn’t rely on marketing gimmicks,” Alessandro points out. “We focus on sharing what truly matters: the purity of our raw ingredients, the sustainable methods behind our distillation, and the people who craft it.” This commitment to slow craftsmanship – fewer batches, higher standards – allows Król to invite consumers to

“drink better, not more.” The introduction of Król I was designed to offer this mindful enjoyment at a more accessible price point across the on-trade.

Provenance and heritage are crucial elements in the premium spirits category, and Król Vodka’s Polish roots play a significant role in shaping its final product. “Król Vodka is proudly born in Poland, the heartland of vodka tradition,” says Alessandro. The vodka’s name, meaning “King” in Polish, pays homage to the country’s centuries-old distilling heritage while embracing modern precision. From the organic rye grown in the Mazovian plains to the mineral-rich water sourced from deep artesian wells, every element contributes to Król’s clean, subtly spicy profile.

“That Polish provenance isn’t just part of our identity; it’s the foundation of Król’s taste, texture, and soul,” he adds.

Król Vodka is also designed to cater to the needs of both classic and modern bartenders. For classicists, it offers “exceptional balance and clarity,” making it perfect for drinks like a Martini or Vodka Tonic where texture and purity are key. For the innovators, its creamy mouthfeel and gentle rye spice provide a versatile canvas for creative mixology, from infused low-ABV cocktails to culinary-inspired pairings. “We see Król as the vodka that elevates without overpowering, an elegant base spirit that enhances creativity behind the bar,” Alessandro explains. Król Vodka’s focus on authenticity, craftsmanship, and versatility positions it as a standout in the premium spirits category. Whether enjoyed in a classic cocktail or used to inspire innovative new creations, Król remains committed to offering a refined and consistent product, perfect for venues looking to meet the growing demand for quality-driven drinking experiences.

FENTIMANS

As the premiumisation trend in the spirits sector grows, so does the need for equally high-quality mixers; Fentimans is rising to the occasion by ensuring its mixers reflect the same standards that today’s discerning consumers expect. “We’re embracing the shift towards premiumisation by ensuring every aspect of our softs and mixers aligns with the craft, quality, and provenance expected by today’s consumers,” explains a Allie Cunningham, Customer Marketing Manager at Fentimans. With the premium soft drink and mixers market now valued at £433m, Fentimans’ focus on using the finest natural ingredients and a botanical brewing process helps to meet the growing demand for products with clear quality cues. This shift is particularly important during the festive season, when consumers are more likely to indulge in high-end experiences and are willing to pay extra for premium drinks. Allie shares, “Our 2026 Premium Soft Drink and Mixers Market Report shows that 61% of consumers are willing to pay extra for a better-quality drink, meaning that the right mixer can directly influence perceived value and margins.”

Fentimans’ mixers are also designed to complement the growing complexity of premium gins, rums, and whiskeys. Allie notes that botanical pairings are gaining popularity, with flavours like rhubarb lemonade and yuzu aligning with current trends.

“Our products are tested with consumers before launch to ensure they meet the high expectations of the modern drinker,” Allie says. By offering versatile and sophisticated mixers, Fentimans is helping venues elevate their drinks menus and create differentiated, high-quality experiences for guests.

VENUES

So, how are venues responding to this shift? Without Papers Bar is embracing the growing trend toward premium spirits with

a carefully curated approach, focusing on quality over quantity. The bar’s concept revolves around serving spirits from Italy and the UK or those with a strong connection to these countries, ensuring that each expression fits seamlessly with the brand’s ethos.

According to Marco Piroli, Co-Founder & Director of Without Papers, the bar has recently introduced Never Say Die, a bourbon that aligns with their Italian/British-inspired offerings. “Guests love the story and the taste. It’s a higher-priced option but makes a fantastic Old Fashioned,” says Marco, highlighting how well premium spirits are resonating with their clientele.

As consumer preferences shift toward more informed and quality-driven choices, Without Papers is adapting by ensuring their staff is equipped to guide guests through the growing selection of premium spirits. “Guests are more focused on what they drink now, knowing what they like. For us, it’s key that we know all our backbar, and we regularly train and taste with the team to stay sharp,” Marco explains. This commitment to staff education is crucial in meeting the demand for premium options and helping guests feel confident in their selections.

Marco also emphasises the importance of storytelling and brand heritage in fostering a loyal customer base. “Storytelling is key to building a connection with guests. When people feel a bond with a brand, they return to it,” he adds. To further enhance the premium experience, the bar hosts weekly Social Spirits events, where they partner with a different brand each week for informal masterclasses and tastings. This initiative has proven successful in engaging guests and elevating the bar’s premium offerings, positioning Without Papers as a goto destination for those seeking a refined, yet approachable, drinking experience.

As the demand for premium spirits surges, particularly during the festive season, the focus on quality, craftsmanship, and storytelling has never been more important. From the Italian elegance of Disaronno to the artisanal tequila of Excellia and the refined simplicity of Król Vodka, brands are evolving to meet the desires of today’s discerning consumers. Bars and venues, too, are embracing this shift, curating sophisticated menus and training staff to enhance the premium experience. As we enter a season of celebration, the rise of premiumisation offers an opportunity for both consumers and operators to indulge in the finest spirits, creating memorable, elevated drinking experiences that resonate long after the holidays.

CHEERS TO NEW BEGINNINGS

HAZEL GLEN, SALES DIRECTOR AT THE WHISKY EXCHANGE TRADE, REVEALS THE VISION BEHIND THE EXCITING NEW BRAND REFRESH AND WHAT IT MEANS FOR TRADE PARTNERS AND THEIR CUSTOMERS.

HAZEL, PLEASE TELL US MORE ABOUT THE NEW BRAND REFRESH.

Launched in October, The Whisky Exchange Trade is the new name and face for Speciality Drinks.

The same leading supplier of whiskies, spirits and Champagne, but brought closer in line with our well-known sister company The Whisky Exchange, this exciting next step for our business will see us enter an era of collaborative thinking that we believe will help our trade partners, and their customers, to discover the very best products that the drinks industry has to offer.

The move comes as The Whisky Exchange also launches its striking brand refresh, uniting all companies under The Whisky Exchange umbrella - that’s The Whisky Exchange, Speciality Drinks and Whisky.Auction, as well as the shows, the shops and the own-label bottlings. It’s a look that will unite our entire community of curious whisky and spirits connoisseurs and enthusiasts, whether they’re looking for the next new release, seeking out rare bottlings through the auction platform, or buying for their specialist back bar.

Our trade customers will still be looked after by the same dedicated, expert team that have always powered Speciality Drinks. We’ll still be available to offer our expertise in all things whisky and spirits for the on-trade, while running our marketleading education and community-building events and initiatives. We will simply have a new brand that embodies everything The Whisky Exchange stands for – referencing our history, and building on the passion of our staff, our suppliers and, above all, our customers.

The Whisky Exchange Trade continues to offer our full range of Scotch and world whisky, rum, gin and tequila, including those exclusive to The Whisky Exchange, to the best bars, restaurants, hotels and specialist retailers in the country. We’ll also continue to supply our trade customers with Champagnes, vermouths, sherries and more, as well as exciting exclusive products and the largest selection of Old & Rare whiskies and spirits in the UK.

Our closer relationship with The Whisky Exchange will also mean a continued involvement in the events that we run as a company, with dedicated trade sessions at Welcome to Whisky Show, Rum Show, Cognac Show and Tequila & Mezcal Show. Speciality Sessions will continue to grow and we’ll continue to offer WSET training in-house to our valued customers.

We’re really excited to enter this next stage in the evolution of The Whisky Exchange, and we hope our customers will love the new look!

WHAT DOES THIS MERGE MEAN FOR THE ONTRADE?

While the move to The Whisky Exchange Trade, and the brand refresh for the full Whisky Exchange ecosystem, isn’t changing the heart of our company, the biggest differences will be to our on-trade customers. Our website has been updated to ensure it flows, providing easy access to support from our customer services team, however our 24hr online ordering platform function will remain the same. Our social media handles and our team email addresses have changed, but this has been communicated to all customers via their account manager and all information can be found via our website.

FOCUSING ON THE CONCEPT OF ‘OLD AND NEW’, HOW WILL INNOVATION AND HERITAGE COMBINE WITHIN THE MERGE?

In the last year we’ve already brought our 24hr ordering platform

Hazel Glen

to our customers, ensuring orders can be placed around the ever-changing schedules of busy venues, and we’ve continued to listen and move with the needs of the on-trade to offer marketleading training opportunities with our popular Speciality Sessions and in-house WSET courses. Our bold new look has brought us closer in line with our well-known sister company and retailer The Whisky Exchange and, from an internal perspective, this will encourage more active collaboration and knowledge sharing within our company. However, our heritage and our traditions will stay at the heart of everything we do. We’re still the same company that focuses on bringing our customers the best products from around the world, with the best customer services from our knowledgeable and experienced team. There are also nods to our heritage in the new branding, including the freshly imagined lions that represent our founders.

HOW WILL THE MERGE BENEFIT ON-TRADE OPERATORS IN TERMS OF EFFICIENCY AND EASE?

A core reason behind the move to The Whisky Exchange Trade was to help our customers to understand the full ecosystem that is The Whisky Exchange. We’ve always been able to offer The Whisky Exchange exclusive products to our customers, but the journey to understanding why this happened wasn’t an easy one to grasp. From now on if someone is sitting in a bar, trying one of our exclusive products and asking where they can find it, their bartender can say it came from The Whisky Exchange. The customer can then find it for themselves online, or in one of The Whisky Exchange stores. We’ll also be bringing our online auction service more in line with the rest of the company providing another route to buy rare bottles for a back bar or to sell surplus stock.

IN AN EVER-CHANGING WORLD OF DRINKS AND TRENDS, TELL US ABOUT THE NEW AND EXPANDED PORTFOLIO – HOW DOES THE PORTFOLIO ANSWER TO A RANGE OF DIFFERENT NEEDS AND VENUES?

We’ve always provided bespoke services to meet the needs of our on-trade partners, and we’ve continued to bring them allocations of The Whisky Exchange exclusives. This won’t change with our new look. We’ll also continue to sell the products and formats to the trade that aren’t available to The Whisky Exchange as we understand that the needs of the trade do not always mirror the needs of a consumer. Put simply, our portfolio and the services we provide will continue to be adapted to suit all of the venues we work with - whether that’s a hotel bar looking for a bespoke label, a whisky bar looking for their own bottling or a cocktail bar looking for fast turn-around, bulk orders. We’re there for every customer.

trade.thewhiskyexchange.com

GOLDEN HOUR

AS THE SEASONS SHIFT, SO DO THE FLAVOURS GUESTS CRAVE. CHARLOTTE STAINFORTH, MARKETING AND BRAND MANAGER AT FROBISHERS, INTRODUCES GOLDEN HOUR – A VIBRANT YET WARMING WHISKY SERVE THAT BLENDS SIMPLICITY WITH SOPHISTICATION, AND PROVES JUST HOW TRANSFORMATIVE PREMIUM JUICE CAN BE.

As winter settles in, guests begin craving richer flavours, softer textures, and comforting colours in their drinks. It’s a season that calls for warmth, not just in temperature, but in tone. Whisky, with its amber hue and depth, is the perfect fit, yet many drinkers still shy away from its intensity.

Enter Golden Hour: a simple, three-ingredient serve that balances whisky’s warmth with the vibrant brightness of Frobishers Orange Juice. It’s an easy win for bars looking to elevate their winter menus, offering a premium, approachable twist on a classic whisky mix — and proving that a great juice can completely redefine a spirit’s character.

INTRODUCING WHISKY TO A NEW AUDIENCE

Whisky’s revival has been driven by curiosity but for many consumers, their first experience of the spirit can feel overwhelming. By pairing it with Frobishers Orange, venues can introduce whisky in a way that’s both accessible and aspirational.

The fresh juice softens the spirit’s natural burn. The bright citrus aroma brings energy and freshness, making the serve

instantly appealing to those used to fruit forward cocktails.

For operators, this means unlocking an entirely new audience. Golden Hour bridges the gap between classic cocktails and easy mixed serves that are premium in feel, but effortless in execution.

WHY

FROBISHERS? THE PREMIUM JUICE

DIFFERENCE

Frobishers has earned its reputation in the trade as a trusted partner for venues that value quality and sustainability. Every juice in the range boosts authentic flavour that shines in both soft and mixed serves.

The brand’s Orange Juice in particular is known for its smooth, zesty profile — bright enough to cut through whisky yet rounded enough to complement it. That balance makes it ideal for cocktails that need both lift and depth.

Beyond taste, Frobishers credentials make it a standout backbar choice:

• Sustainably produced: As a certified B Corp, Frobishers continually reduces packaging impact and carbon footprint a selling point that resonates with today’s conscious guests.

• Year-round reliability: Consistent quality, ambient storage, and dependable supply are all essential for winter menu planning.

In short, Frobishers provides operators with more than just juice, it offers a quality guarantee that enhances every pour and elevates every serve.

SEASONAL MENU INSPIRATION

As the colder months arrive, venues can lean on Golden Hour as a flexible addition to their drinks lists.

POSITION IT AS:

• A “Whisky Discovery” serve for guests looking to explore the spirit for the first time.

• A premium alternative to basic mixed drinks like whisky and lemonade.

• A low-prep winter special that looks and feels crafted, even in high-volume service.

And for venues with alcohol-free or moderation menus, Frobishers Orange also shines solo served chilled over ice with a dash of soda or a sprig of rosemary, it mirrors the same bright, golden experience without the alcohol.

WHY PREMIUM JUICE MATTERS MORE IN WINTER

As menus make the winter transition, operators focus on richer flavours and fuller textures but that doesn’t mean drinks have to be heavy. Premium juices like Frobishers bridge the gap beautifully, adding colour, freshness and natural sweetness to cocktails without resorting to syrups or artificial mixers.

Consumers notice the difference, too. A high-quality juice signals care and craftsmanship, reinforcing the venue’s quality credentials and justifying a premium price point.

When guests see a recognised name like Frobishers on the menu, it builds trust. They associate it with authenticity, great taste, and sustainability, exactly the values they’re seeking in modern hospitality.

THE FINAL WORD

Golden Hour captures warmth, colour, and connection. It’s simple enough for any bar team to execute in seconds yet sophisticated enough to impress.

With just three ingredients, whisky, bitters, and Frobishers Orange Juice it’s a serve that proves premium doesn’t have to mean complicated. It’s smooth, citrus-bright, and gently warming: a perfect introduction to whisky for curious drinkers, and a timely reminder of the power of quality ingredients for every venue.

As the nights draw in, there’s never been a better moment to make Frobishers the brightest pour on your winter menu.

frobishers.com

Golden Hour is designed for speed and simplicity but delivers on flavour and presentation.

GOLDEN HOUR

INGREDIENTS:

• 35ml whisky (blend or light malt)

• 75ml Frobishers Orange Juice

• A dash of Angostura or orange bitters

• Garnish orange wheel or twist

METHOD:

Fill a rocks glass with ice. Then, add whisky, Frobishers Orange Juice, and a dash of bitters. Stir gently to chill and combine. Finally, garnish with an orange wheel or twist. That’s it. No shaking, batching, or syrups required – just a smooth, citrus-led whisky serve that takes less than 20 seconds to build.

WHY IT WORKS

Golden Hour is designed for speed and simplicity but delivers on flavour and presentation. Frobishers 100% not-fromconcentrate orange juice adds natural sweetness and acidity, taking the edge off the whisky without disguising it. The bitters introduce gentle spice and structure, tying everything together with an aromatic finish.

The result? A serve that feels warm, balanced, and welcoming. Ideal for guests who might find neat whisky too strong or complex.

It’s a versatile choice, too. Served long with cubed ice, it’s light enough for daytime menus and early evenings. Switch to a short pour over a single cube and it becomes a more contemplative, fireside drink.

A TASTE FROM DOWN UNDER

BRINGING AUSTRALIAN CRAFTSMANSHIP TO UK COCKTAIL CULTURE, AUSTRALIAN BITTERS COMPANY – PROUDLY DISTRIBUTED BY LIGHTBOX BRANDS – OFFERS

BARTENDERS BOLD, BALANCED BITTERS MADE FOR MODERN MIXOLOGY.

THE

BARTENDER’S ESSENTIAL INGREDIENT

As today’s bartenders continue to refine their craft, one small but vital ingredient remains the quiet force behind balance and complexity: bitters. From a perfectly built Old Fashioned to a crisp Dry Martini, bitters bring structure, aroma, and finish to every glass.

Across the UK, bar menus are evolving. Low alcohol serves, craft spirits, and contemporary twists on classic cocktails are in high demand. Bartenders are looking for versatile, reliable ingredients that support creativity without compromising flavour. Australian Bitters Company fits perfectly into this landscape, offering two small-batch, artisanal crafted variants - Aussie Aromatic and Aussie Orange Bitters - that meet the needs of the modern bar professional.

Crafted with input from experienced bartenders, Australian Bitters are blended in-house to deliver the precision and consistency professionals rely on behind the bar.

AN AUSTRALIAN APPROACH TO BITTERS

Born from the Australian craft cocktail movement, Australian Bitters Company was founded in Sydney with a clear purpose: to create authentic craft bitters with exceptional flavour and versatility. Each batch is carefully blended and macerated by skilled in-house artisans, ensuring precision, balance, and consistency in every dash.

The production process layers sweet, bitter, and aromatic botanicals. Maceration extracts depth, while careful blending ensures harmony between the boldest flavours and the subtlest notes. For bartenders, this translates into a dependable product that enhances cocktails without overpowering them.

AUSSIE AROMATIC BITTERS: THE GO-TO FOR BALANCE AND DEPTH

Australian Bitters Company’s Aromatic Bitters is the definition of balance: bold, spicy, and layered with notes

of clove, cinnamon, cardamom, and gentian root. It delivers the structure bartenders rely on for full-bodied classics while adding warmth and lift to lighter or low-ABV serves.

Recommended Serves: Seven Hills Sour – A modern twist on the Amaretto Sour, rounded with three dashes of Aussie Aromatic for spice and depth.

Espresso Martini – Add two dashes of Aussie Aromatic to enhance roasted coffee tones and create a smooth, refined finish. Lemon Lime & Bitters – A low-alcohol Australian favourite, blending lemonade, fresh lime, and six dashes of Aussie Aromatic for a zesty, balanced daytime option.

The OZ’ER Old Fashioned

Aussie Aromatic Bitters: classic technique meets modern mixology in

every carefully measured drop.

AUSSIE ORANGE BITTERS: FOR BRIGHTNESS AND LIFT

If Aromatic brings balance, Australian Bitters Orange delivers brilliance. Crafted with sweet orange peel, gentian, cinnamon, and caraway, it’s designed to add lift and cohesion to both citrusdriven and spirit-forward cocktails.

At 45% ABV, it’s highly concentrated, making each dash count. The flavour opens with vibrant orange zest, followed by warming spice and a clean, dry finish — perfect for bartenders seeking a refined citrus modifier.

RECOMMENDED SERVES:

Dry Martini – Accentuates gin botanicals with crisp, refined citrus notes, adding depth without masking the spirit.

Negroni – Deepens orange complexity while rounding out bitter edges.

OZ’ER Old Fashioned – A signature serve that captures the spirit of Australian craftsmanship and the transformative potential of Aussie Orange Bitters in a modern, aromatic cocktail.

BRINGING AUSTRALIAN CRAFT TO THE UK BAR SCENE

The UK debut of Australian Bitters Company marks a partnership grounded in shared values. Lightbox Brands, known for championing authentic, flavour-first producers, ensures that the brand is supported not just by distribution, but through training, activations, and on-trade education.

For UK bartenders, this means access to a world-class product line that’s ready to perform, and ready to inspire creativity across cocktail menus and service styles.

With both Aromatic and Orange Bitters, Australian Bitters Company invites the UK bar community to rediscover the art of balance and brightness - the essentials of every memorable cocktail.

SIGNATURE SERVE: OZ’ER OLD FASHIONED

A contemporary take on a timeless classic, the OZ’ER Old Fashioned celebrates the versatility of Australian Bitters Orange.

INGREDIENTS:

2 dashes Australian Bitters Orange Bitters

50ml Whisky 10ml Elderflower cordial Large ice cube Orange peel, to garnish

METHOD:

Stir ingredients gently over ice until chilled, then strain into a rocks glass over a large cube. Express orange peel over the glass and garnish.

TASTING NOTES:

Aromatic orange zest on the nose, gentle warmth of cinnamon and pepper, crisp yet layered on the palate, finishing dry and lingering.

VARIATION TIP:

Experiment with rye or single malt whiskies for a spicier profile, or switch orange peel for grapefruit or lemon to add seasonal brightness.

This simple adaptation transforms the traditional Old Fashioned into a conversation piece - elegant, aromatic, and perfectly balanced.

“The OZ’ER Old Fashioned proves that bitters don’t just finish a drink - they define it.”

Lemon Lime and Aussie Bitters

HOSPITALITY AROUND THE WORLD

BAR DE LOLA

AT METT MARBELLA ESTEPONA, BAR DE LOLA BLENDS TRADITIONAL ANDALUSIAN FLAVOURS WITH CONTEMPORARY FLAIR. IRENE CARILLO, MARKETING & PR MANAGER, SHARES HOW THIS STYLISH, SOULFUL TAPAS BAR HAS BECOME A DESTINATION FOR INVENTIVE COCKTAILS, ELEVATED LOCAL PLATES AND WARM, THOUGHTFUL HOSPITALITY ROOTED IN SOUTHERN SPANISH CHARM.

BAR DE LOLA HAS BECOME KNOWN FOR BLENDING TRADITIONAL ANDALUSIAN FLAVOURS WITH CONTEMPORARY FLAIR; HOW DO YOU DESCRIBE THE BAR’S PHILOSOPHY TO FIRST-TIME VISITORS?

At Bar de Lola, we honour Andalucía’s history with a wink, reimagining the rich culinary heritage through a modern lens. Our purpose is to craft a journey where the warmth of our southern roots meets the refined expectations of a luxurious setting. From the very first greeting to the final farewell, nothing is left to chance. Every gesture is thoughtful, every detail intentional, and we always place the guest at the centre of everything we do. We approach each guest with genuine warmth and a commitment to excellence. This is complemented by our team’s deep knowledge of our culinary offering and our quality local and fresh ingredients, from Coín tomatoes to Don Bocarte anchovies, resulting in every drink or dish being presented with a fresh, elevated attitude. It’s less about reinventing the wheel, and more about giving Bar de Lola a bold, soulful and unmistakably fun identity. Think of it as a stylish and cosmopolitan tapas bar serving creative cocktails and fresh elevated plates.

WHAT SIGNATURE COCKTAILS OR EXPERIENCES HAVE PUT BAR DE LOLA ON THE MAP AMONG LOCALS AND INTERNATIONAL GUESTS ALIKE?

Our cocktails tell stories, and the drinks menu is designed to dance between nostalgia and surprise. We offer a unique house vermouth matured in our own oak barrel, alongside premium sangrias, as well as modern twists on the classics. Our famous ‘Rebujito’ reinvents the feria classic with manzanilla, elderflower and peppermint, while the “Lola”, a mix of manzanilla, brandy, Triple Sec and citrus, captures the spirit of Spain in a glass. These, along with our Sangrias made with Cava or Champagne and the Sherry Cobbler, have helped put Bar de Lola on the map among locals and international guests alike.

HOW DOES THE MARBELLA SETTING AND THE WIDER COSTA DEL SOL CULTURE INSPIRE YOUR APPROACH TO HOSPITALITY AND DESIGN IN ORDER TO STAND OUT IN A COMPETITIVE MARKET?

Being between Marbella and Estepona means embracing

HOSPITALITY AROUND THE WORLD

Our cocktails tell stories, and the drinks menu is designed to dance between nostalgia and surprise.

contrast: old meets new, beach meets boutique, slow lunches become long nights. The essence of Marbella and the Costa del Sol is a blend of laid-back Mediterranean charm and refined sophistication. This balance deeply influences our approach to hospitality and design. One of our defining commitments is to champion the very best local products, focusing on top-quality ingredients from Andalusian producers, like Coín tomatoes and Payoyo cheese from Cádiz. This not only supports the local economy, but allows us to tell a more authentic story. In the end, what sets us apart is our ability to marry local identity with the expectations of luxury guests and international travellers, whilst also appealing to locals seeking authenticity. We don’t try to compete by being louder; we stand out by being true to ourselves, more thoughtful, and more emotionally resonant at every touchpoint to ensure we cater to our guests and all their needs.

SUSTAINABILITY IS INCREASINGLY IMPORTANT IN HOSPITALITY; WHAT PRACTICES OR INITIATIVES AT BAR DE LOLA REFLECT YOUR COMMITMENT TO RESPONSIBLE SOURCING OR ENVIRONMENTAL AWARENESS?

Our commitment to responsible practices begins with sourcing. Many of our products, like the Payoyo cheese and wines from the Sierras de Málaga, support small regional producers and cut down on transport impact. Our menus rotate seasonally, and we’ve prioritised organic and biodynamic labels where possible, especially for our wines and vermouths. In the bar, we’ve replaced plastic where we can, and our garnish prep and syrups

minimise waste through batch use of citrus, herbs and fruits. Our commitment also extends to our space design, where we’ve used reclaimed, recycled or sustainably harvested materials for furnishings and décor.

LOOKING AHEAD, WHAT CAN GUESTS EXPECT FROM BAR DE LOLA IN THE COMING YEAR; ANY NEW COLLABORATIONS, MENU INNOVATIONS OR SPECIAL EVENTS?

The year ahead at Bar de Lola promises to be vibrant, flavourful and full of surprises. We’re excited to unveil new seasonal dishes, always rooted in Andalusian tradition, but reimagined with a contemporary twist, along with daily specials. We’ll also be introducing enhanced portion sizes designed to encourage the authentic share-style tapas experience that defines our concept. To bring our guests even closer to our culinary world, we’ll be hosting interactive workshops, from vermouth tastings to a sangria laboratory, offering guests more immersive experiences and the opportunity to connect. And, of course, we’ll continue to anchor our live music evenings, which are part of our ethos at the resort. These nights bring together great food, great company, and the kind of music that makes you stay just a little longer. Saturday evenings from 7 to 9 PM now feature live Spanish guitar performances, creating the perfect pre-dinner atmosphere, before later evening entertainment, which often brings unexpected artistic surprises, adding a spontaneous and soulful energy to Bar de Lola and the Mett Marbella Estepona experience.

DIRECTORY

HOSPITALITY ORGANISATIONS

Licensed Trade Charity www.licensedtradecharity.org.uk @ltcharity licensedtradecharity licensed-trade-charity

The Drinks Trust www.drinkstrust.org.uk @drinks_trust drinkstrust drinks-trust

The Spirit Lab www.spiritlablondon.com @spiritlab.academy spiritlablondon

BUSINESS

Beluga Vodka www.vodka-beluga.com @vodkabeluga belugavodka noblewoodgroup

Gordon & MacPhail www.gordonandmacphail.com @gordonandmacphail gordonandmacphail gordon-macphail

DeKuyper www.dekuyper.com @de_kuyper_cocktails dekuypercocktailsuk

Cult Furniture www.cultfurniture.com @cultfurniture cultfurniture

HEINEKEN www.heineken.co.uk @heinekenukcompany heinekenuknews heineken

McCain Foodservice Solutions www.mccainfoodservice.co.uk @mccainfoodserviceuk @McCainFoods_B2B mccain-foodservice-gb

Pernod Ricard UK www.pernod-ricard.com/en @pernodricard pernod-ricard

Midland Snacks www.midlandsnacks.co.uk tayto-group-limited

PPL PRS www.pplprs.co.uk @ppl_prs PPLPRS pplprs

UKHospitality www.ukhospitality.org.uk

@ukhospitality UKHospitality ukhospitality

Frobishers www.frobishers.com @frobishersjuices Frobishersjuices

Lanchester Wines

www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines

Nelson www.nelsonwashonline.co.uk

Zonal www.zonal.co.uk ZonalRetailDataSystems zonaluk Koldbox www.koldbox.com @pentlandwholesale pentlandwholesale pentland-wholesale-ltd

Paragon Brands www.paragonbrands.co.uk @paragonbrands paragonbrands @paragonbrands