Bar October 2025

Image courtesy of Satan’s Whiskers

OCTOBER 2025

October always feels like a turning point. The light dims, the nights stretch longer and the drinks get darker – more contemplative, more complex. It’s a time when the bar shifts pace, the crowd changes and the mood deepens. So, it feels only right that this month we lean into that richness with a focus on the bold and brooding world of dark spirits.

From smoky whiskies to aged rums and everything in between, this issue is our deep dive into the bottles that bring weight and warmth to a back bar. We’re talking about heritage brands and innovative newcomers, sipping culture and cocktail builds, and the stories behind the spirits that carry autumn in a glass.

But October isn’t only about what’s in the bottle – it’s also about the people behind the scenes. As the busy season looms, we’re putting staff wellbeing front and centre. From burnout prevention to mental health resources, and real-world insight from operators making a difference, we explore what support can (and should) look like in hospitality today.

And while dark spirits might be stealing the spotlight this month, tequila gets its own stage too. Long beyond its party reputation, this spirit continues to evolve – and so do the people drinking it. Our tequila feature takes you from traditional distillation to luxury sipping, with a look at the trends and brands reshaping the agave narrative.

Whether you’re gearing up for a packed service, planning the winter drinks list, or just stealing a quiet moment before the next rush, we hope this issue brings you a mix of inspiration, depth and pause for thought.

ELEASHA PRITCHARD, EDITOR-IN-CHIEF

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

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

12 HOSPITALITY HEROES

Clara Shand tells us how her diverse experience across the drinks industry and her passion for innovation are shaping her vision as she leads FUNKIN COCKTAILS into its next chapter under AG Barr.

17 BAR MAGAZINE AWARDS

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

33 DARK SPIRITS

Get ready to dive deep into the thrilling realm of dark spirits, uncovering cuttingedge innovations and the freshest, boldest creations shaking up the scene!

44 NEW CREATIONS

Frobishers unveil a bold and flavourful autumn cocktail.

53 STAFF WELLBEING & TRAINING

We highlight the essential role of people in hospitality and examine how operators can better support their teams in a challenging industry.

64 VENUE OF THE MONTH

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

We spotlight Bar 1661 as our venue of the month after it was crowned Irish Bar of the Year 2025.

69 A SPOTLIGHT ON: TEQUILA

We dive headfirst into the booming tequila scene to reveal what’s fuelling growing consumer cravings — and show operators exactly how to cash in on this h trend!

76 HOSPITALITY AROUND THE WORLD

At Maxx Royal Bodrum Resort’s Casa Sol, Beverage Manager Shavinraj Gopinath is revolutionising the cocktail experience. 33

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

DIRECTOR

Tom Woollin

MANAGING DIRECTOR

John Denning

SPRINGBOARD AND DIAGEO RENEW COMMITMENT TO HOSPITALITY SKILLS WITH THREE-YEAR LEARNING FOR LIFE PARTNERSHIP

Diageo and Springboard are delighted to renew their long-standing partnership to deliver the Learning for Life programme for a further three years and continue its mission to empower individuals and future-proof the hospitality talent pipeline nationwide.

Now in its 11th year, the renewed partnership will introduce new digital courses, widening access to vital industry training as the sector continues to respond to recruitment challenges and rising National Insurance contributions. Springboard is expanding its support services to ensure that no one is left behind, delivering practical pathways to re-employment and career progression throughout the hospitality industry.

The Learning for Life programme, through flexible and tailored delivery models, also plays a vital role in attracting and nurturing diverse talent, equipping participants from a variety of backgrounds for rewarding roles across the sector.

A major Learning for Life highlight for 2025 is the highly anticipated opening of the Guinness Open Gate Brewery in London’s historic Covent Garden - a £73 million investment set to become a cultural and educational hub, creating 250 new jobs and hosting training initiatives in partnership with Springboard. This new site reflects the enduring spirit of innovation at the heart of Learning for Life, opening doors to unique opportunities for industry newcomers and established professionals alike.

GREENE KING’S NEW APP OFFERS PUB CUSTOMERS BEST-IN-CLASS DIGITAL

EXPERIENCE WITH ADDED LOYALTY REWARDS

Greene King, the country’s leading pub company and brewer, has made a multi-million pound investment into the evolution of its app to enable better customer connection and allow them to explore Greene King’s brands, make and manage bookings, customise orders and pay all in one place.

Adapting to changing consumer behaviours and capitalising on the demand for personalised experiences, the new app –which launched in September – also introduces a brand-new loyalty programme, which will enhance customer experience and incentivise repeat visits through exclusive and personalised offers, discounts and rewards.

The development of the new Greene King app builds on the success of its predecessor and replaces the previous Greene King app.

Greene King has tradition at its heart, serving its pub customers and communities for over 200 years, yet at the same time it is tapping into the latest technology and embracing the digital world to enhance its offering and maximise customer experience, reward loyalty and drive business.

For more information about Spin to Win visit www.greeneking.co.uk/orderand-pay-app.

WE DO RIDGES THE RIGHT WAY ROUND ’ERE

Available in 40g and 150g packs.

WITH BIG NEW FLAVOUR AND BOLD NEW PACKS YOU BEST GET BURTS RIDGES ON SHELF DIRECTLY.

STONEGATE GROUP RAISE £80,000 FOR LGBTQ+ HOMELESSNESS CHARITY STONEWALL HOUSING

Stonegate Group has raised £80,000 for Stonewall Housing, the UK’s leading charity for LGBTQ+ people who are homeless or living in unsafe environments.

Since the partnership began in January 2022, Stonegate has supported Stonewall Housing through Pride campaigns, special events, and venue-led fundraising, as well as through sales of Polari and Rainbow Pilsner beers in its LGBTQ+ venues, with a portion of proceeds going directly to the charity.

Pride Month 2025 played a key role in this fundraising effort, with £11,922.20 raised through special Pride drinks activations alone. This included £10,000 from Heineken sales, £1,362.20 from Rainbow Pilsner and Portobello Polari (with 10p from every pint donated to Stonewall Housing all year), and £560 from Be At One’s Pride-themed ‘Matcha Matcha Man’ cocktail, which donated 50p from each sale in June. Across the year so far, sales of Rainbow Pilsner and Portobello Polari have generated over £8,488.90 towards the total.

The money raised so far has had a direct and meaningful impact, helping Stonewall Housing support nearly 4,000 LGBTQ+ people a year who are facing or experiencing homelessness. The funding has contributed to keeping the charity’s national housing advice line running, strengthening its casework services, and enabling faster responses to urgent referrals.

The partnership provides vital visibility in Stonegate’s LGBTQ+

venues, signposting those in crisis towards Stonewall Housing’s support. From posters and calendars to Pride activations, this visibility has proved lifesaving for people who may not otherwise have known where to turn.

BOOKER REFRESHES OWN BRAND PORTFOLIO AND ROLLS OUT NEW FROZEN CHIPS RANGE

The wholesale giant is launching three newly created catering brands under the names Chef’s Essentials, Chef’s Menu and Chef’s Premium. Each has their own stylish new brand identity and positioning, giving pub and bar chefs and operators three clear pricing tiers and a good, better, best option for a range of best-selling categories across the estate.

The frozen chips and fries range is the first Chef’s re-launch with ten new SKUs available to the pub, bars and the wider foodservice sector now.

Supported by the new eye-catching branding and a refreshed look and feel, the top tier Chef’s Premium range of frozen chips includes Super Crispy Skin-On Fries, Super Crispy Fries and Triple Cooked Chunky Chips. Created for a handmade look and feel, these chips deliver a superior performance, taste and texture, whether served alongside a steak, burger, as a premium side dish, or for consuming off-premise.

Under the mid-tier Chef’s Menu, Booker is offering five distinctive products - Crispy Straight Cut Chips (10mm and 12mm), Crispy Steak Cut Chips, Crispy Julienne Fries, and Crispy Skin-On Straight Cut Chips - all clearly identifiable with colour coded packs, signposted chip sizes in millimetres and transparent windows to view the product inside. The five Chef’s Menu products are lightly coated to lock in flavour and to retain heat, shape, and texture, ensuring a fluffy centre and a satisfying crunch. Created to perform well on-premise, they also have a

long holding time and remain stable, crunchy and hot within a takeaway and home delivery setting.

Booker’s Chef’s Essentials range will feature two entry-level products - uncoated Chunky Chips (14mm) and Straight Cut Chips (10mm) - presented in stand-out black and white checker board boxes, giving pub chefs professional quality, reliable and versatile products at a budget-friendly price point.

The chips now come in 2.5kg bags as standard, sporting new checker board elements on the front of the pack. Convenient to store in the deep freezer, all the chips in the new Chef’s range can be deep fried for ease of preparation to suit busy kitchens.

www.booker.co.uk

CLARA SHAND

CLARA SHAND HAS SPENT OVER A DECADE IMMERSED IN THE DRINKS INDUSTRY, WORKING ACROSS EVERY CHANNEL AND CATEGORY. NOW, TAKING THE HELM AS MANAGING DIRECTOR OF FUNKIN COCKTAILS FOLLOWING ITS INTEGRATION INTO AG BARR, SHE REFLECTS ON HER JOURNEY, THE PEOPLE WHO’VE INSPIRED HER, AND HOW SHE PLANS TO LEAD THE UK’S NUMBER ONE COCKTAIL BRAND INTO ITS NEXT ERA OF INNOVATION AND GROWTH.

CLARA, CONGRATULATIONS ON YOUR NEW ROLE. CAN YOU TELL US ABOUT YOUR JOURNEY THROUGH THE DRINKS INDUSTRY AND WHAT LED YOU TO AG BARR AND FUNKIN COCKTAILS?

I’ve worked in the drinks industry for over a decade now. I have had the privilege of working across all the product categories and channels, but my passion for the on-trade really started when I was growing up. Working in B&Bs, hotels, pubs, bars and catering companies, this industry gets under your skin and never really leaves you.

As FUNKIN COCKTAILS formally integrated into AG Barr earlier this year, it felt like a really exciting opportunity to take the lead at the UK’s number one cocktail brand1, with the backing of AG Barr, which has built some of the UK’s most loved brands. Both companies are rooted in heritage, but with a firm eye on the future as well, which combine to create an unmatched energy.

WHAT HAVE BEEN SOME OF THE STANDOUT MOMENTS OR MILESTONES IN YOUR CAREER SO FAR?

All my standout moments are connected with people. The on-trade is built by people, serving their communities.

I’ve always said that the success of my career is in the people I work with. Watching them grow professionally, pushing their career forwards – whether that’s into new roles or new challenges – has always been the most gratifying part of my career. I’m in this industry because I enjoy working with people and building meaningful relationships with them; so, to play a small part in a colleague’s progress is an honour.

WHAT EXCITES YOU MOST ABOUT TAKING ON THE ROLE OF MANAGING DIRECTOR AT THIS PIVOTAL TIME FOR THE BRAND?

FUNKIN COCKTAILS is a really special place. There’s a huge innovative spirit driving the team and they’re always keen to jump

Clara Shand

HOSPITALITY HEROES

I’ve always said that the success of my career is in the people I work with.

on trends – inspired by the on-trade and the dynamic people who continue to push the boundaries and evolve the industry.

The industry is changing with the shifting needs and expectations of our on-trade consumers and customers. I am excited to be in a position to work with this brilliant team to develop solutions that support our customers.

WITH THE RENEWED FOCUS ON THE ONTRADE, WHAT CHANGES CAN WE EXPECT TO SEE IN THE SHORT AND LONG-TERM?

FUNKIN is one of our key growth brands at AG Barr – one which has already seen great success and continues to pose potential for the future.

IT was built from the on-trade – creating high quality products that support professionals to delight customers by bringing their creative cocktail solutions to life – so it’s at the core of the brand and has supported the company’s growth and success for over 25 years.

This approach will continue, with an incredible product range which offers great quality, interesting flavours and a real focus on helping venues be as sustainable as possible. Our 1-2-3 step system provides exceptional results and accessibility for everyone who uses FUNKIN products, whatever their venue and helps to deliver our brand purpose of ‘democratising cocktails.’

We also recognise that consumers are going out less and leaving the bar earlier when they do, so that when they visit hospitality venues, there’s an expectation that each drink is a treat and an experience. We have listened and are working in conjunction with our customers to develop exciting solutions that seek to make outstanding cocktails available for all. I am excited to be part of it, watch this space!

FUNKIN HAS ALWAYS BEEN AT THE FOREFRONT OF COCKTAIL INNOVATION. WHAT TRENDS ARE YOU SEEING IN CONSUMER AND BARTENDER PREFERENCES RIGHT NOW?

Nostalgia is a really hot trend. Playing with big and bold flavours, we’re seeing bartenders get really creative with serves and consumers are loving it. We’ve recently launched Watermelon

and Blue Raspberry flavours in our popular Mixer range which we know are appealing to Gen Z drinkers tapping into ‘90s and ‘00s trends.

We’re also seeing that a venue’s signature serves are growing in popularity, especially amongst younger drinkers2, so classics like Pornstar Martinis, Margaritas and Woo Woos should be balanced by cocktails that can only be found in your bar.

HOW DO YOU SEE THE FUTURE OF HOSPITALITY EVOLVING, AND WHAT ROLE DO YOU THINK FUNKIN WILL PLAY IN THAT EVOLUTION?

We think experience-led venues have real potential to grow, following the recent boom in this part of the industry. And consumers will want their drinks to match the high energy of this experience.

Overall, we are seeing cocktails becoming an expected choice at a wide range of venues and the beauty of the FUNKIN range is there are options for all capabilities and experience levels. So every venue can really start delving into the world of cocktails.

And with cocktails really gaining traction in restaurants and other food-led venues, this should be considered when deciding on the best serves for each setting. For example, drinkers tend to lean towards fresher and shorter serves for cocktails alongside dining and Champagne cocktails offer a way to make the experience even more special, as well as offering a chance to trade up3

As consumers become even more well-versed in cocktails, the expectations will continue to shift. Drinkers will be looking for more unexpected flavour pairings, tastes, textures, as well as the all-important visual aspect. We know the on-trade industry will continue to push the boundaries of expectations, evolving to keep consumers on their toes – and FUNKIN will be right by their side for the journey.

1. Nielsen PRE MIXED ALCOHOLIC DRINKS Total Coverage MAT w/e 12.07.2025 2. +7% in 18-34 year olds, CGA Mixed Drinks H1 2025 3. CGA Mixed Drinks H1 2025

MAKING PUBS POP!

EVIE PICKERING, ASSISTANT ACTIVATION BRAND MANAGER AT KELLANOVA, REVEALS HOW STOCKING PRINGLES BOOSTS SALES, EXTENDS DWELL TIME AND MEETS GROWING DEMAND FOR TRUSTED, HIGH-QUALITY SNACKS – PLUS, DISCOVER THEIR EXCITING MOVEMBER CAMPAIGN SUPPORTING MEN’S MENTAL HEALTH.

PRINGLES IS SUCH AN ICONIC BRAND – HOW HAVE YOU SEEN CONSUMER SNACKING HABITS CHANGE IN PUBS AND BARS OVER THE PAST FEW YEARS?

Over the past few years, we’ve seen a real uplift in snacking in licensed venues. Where crisps and nuts might once have been a “nice extra”, they are now a lot more central to the overall pub experience. Customers increasingly expect to see snacks offered alongside drinks, whether it’s something to tide them over after work or as a shareable option while watching sport. Pringles is proven as being a go-to option for many, with 80% of consumers saying they’d purchase Pringles in a pub, rising to 90% among those under 34¹.

ARE YOU SEEING A SHIFT IN DEMAND TOWARD CERTAIN FLAVOUR PROFILES OR FORMATS WHEN IT COMES TO SNACKS IN LICENSED VENUES?

Definitely - while classic flavours such as Original and Salt & Vinegar will always be timeless options, there’s no doubt that consumers are becoming more adventurous in their choices². Broader food trends have made their way into pubs, and people are willing to try snacks with a bolder, more globally inspired flavour. For operators, stocking Pringles allows them to cater to multiple different tastes - it offers safer “crowd pleasers” along with exciting flavours such as Texas BBQ and Paprika, to gain the interest of consumers looking to try something new.

MANY PUB OPERATORS SEE SNACKS AS AN AFTERTHOUGHT – WHAT WOULD YOU SAY TO THEM ABOUT THE PROFIT POTENTIAL OF STOCKING PRINGLES?

Snacks should be viewed as an opportunity rather than an afterthought. Many operators are under pressure from rising costs, staffing shortages and the pressures of maintaining a kitchen. Stocking Pringles and other snacks offers a simple, high-margin solution that requires no prep and delivers instant satisfaction. At busy times, or when staff resources are stretched, snacks provide an easy way to keep customers happy while generating additional revenue with minimal effort.

HOW CAN SNACKS LIKE PRINGLES HELP OPERATORS INCREASE DWELL TIME AND SPEND PER HEAD?

Brand recognition plays a key role. When customers see a recognisable and trusted household brand like Pringles, they’re going to be more likely to purchase them³. Snacks also naturally encourage additional purchases - whether that’s another drink to

go with it or another snack to go with the next round of drinks. This naturally extends dwell time and increases spend per head. It’s a simple, effective way for operators to enhance the guest experience.

ARE THERE SIMPLE WAYS PUBS AND BARS CAN “MERCHANDISE” SNACKS BETTER TO BOOST SALES WITHOUT MAJOR INVESTMENT?

Visibility is key – if snacks are out of sight, they’re out of mind. For Pringles, this doesn’t require heavy investment at all, as free Pringles POS is available for operators to order through the Kellogg’s Vantage website. This kind of simple merchandising is more important than ever, considering that 70% of snacks are bought on impulse⁴. Simple displays on the bar counter or behind the till highlight the availability of snacks and prompt those impulse purchases. It’s all about putting snacks front and centre, rather than tucking them away. When presented well, snacks become not just an add-on, but a natural part of the overall experience.

WITH DRINKING OCCASIONS CHANGING, ESPECIALLY WITH MORE MODERATION AND LOW/NO DRINKS, DO YOU SEE SNACKS PLAYING AN EVEN BIGGER ROLE IN DRIVING SALES?

Customer expectations of pubs and bars are higher than ever,

and people increasingly want more than just a round of alcoholic drinks. With moderation and low/no drink options becoming more mainstream, particularly among younger consumers seeking balance and variety, snacks are stepping into the spotlight as a way of enhancing the experience. Whether someone is drinking a pint, cocktail, or non-alcoholic alternative, having high quality snacks available adds value and makes the visit feel complete. This makes snacks an even bigger driver of sales in today’s pub landscape.

WHAT ROLE DOES BRAND TRUST AND FAMILIARITY PLAY IN CUSTOMER DECISIONMAKING AT THE BAR?

It makes a huge difference. In a busy environment, customers are drawn to products they know and trust. Pringles has decades of heritage and a reputation for consistency, quality and fun. That recognition helps remove hesitation at the point of purchase. In fact, with 73% of consumers admitting that they feel overwhelmed by too many product options⁵, well-known and trusted brands act as a mental shortcut. When those brands are made visible and accessible, they not only cut through the clutter but also give customers confidence that they’re making the right choice. For operators, that brand trust translates into more frequent and faster sales.

WHAT CAN WE EXPECT FROM PRINGLES IN THE ON-TRADE IN THE FUTURE; ANY EXCITING INNOVATIONS/NEWS

YOU’D LIKE TO SHARE?

We’re really excited about our Movember campaign for 2025! This year marks the 6th year of our partnership between Pringles and Movember, and we’re putting men’s mental health front

and centre in pubs to drive mass awareness and meaningful conversations around men’s mental health.

Pub operators can order a free Pringles Movember POS kit* via the Kellogg’s Vantage website. For every kit ordered, we’ll donate £2.50 to the Movember Foundation. Each kit features our iconic Mr. P logo and a QR code linking to the Movember Conversations Tool – a really useful resource offering practical tips on how to check in with a mate who might be struggling.

Each kit includes:

• Table talkers

• Beer mats

• Mirror stickers

• Hand dryer stickers

• T-shirts for bar staff

• A back-of-house poster to equip bar staff with partnership details

* T&Cs apply

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

2 Amadeus Travel Trends, 2024.

3 Deloitte UK Travel, 2024.

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

5 Accenture: Cutting through the noise in consumer experience, June 2024.

Together, we’re helping small talk turn into real support for men’s mental health. Scan the QR code to order your free Pringles Movember POS kit today:

BAR MAGAZINE AWARDS

CHRIS WELHAM

INTRODUCING CHRIS WELHAM, CEO OF THE LICENSED TRADE CHARITY, WHOSE 35-YEAR CAREER IN HOSPITALITY SPANS FROM PULLING PINTS TO LEADING MAJOR PUB COMPANIES. NOW AT THE HELM OF A 232-YEAR-OLD CHARITY SUPPORTING THE INDUSTRY’S WORKFORCE, CHRIS BRINGS A WEALTH OF EXPERIENCE, EMPATHY AND INSIGHT TO THE BMAS JUDGING PANEL.

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

My career in hospitality began over 35 years ago, starting behind the bar in a local pub. That experience instilled in me a deep understanding of the hard work, resilience and dedication required to thrive in our sector. Fast forward many years, and through a variety of operational and leadership roles, I ultimately served as MD/CEO of major pub and hospitality businesses, including Spirit Pub Company and Wadworth respectively, and now also as Non-Executive Director of Frederic Robinson Group Ltd.

Today, I also have the privilege of leading the Licensed Trade Charity, a 232-year-old organisation committed to supporting those working in pubs, bars and breweries across the UK. It’s a role that brings together my industry experience and personal passion for making a positive impact on people’s lives. Every year, we help thousands of people facing hardship, whether through financial aid, mental health and wellbeing support, or education, and I am proud of the difference we make in transforming lives and unleashing potential.

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 such as the BMAs are vital. They recognise excellence, but, more importantly, they raise standards by celebrating best practice, innovation and collaboration. In an industry that’s constantly evolving, awards provide a platform to share ideas and inspire others. They also serve as an important morale boost, recognising teams and individuals who often work tirelessly behind the scenes. These moments of recognition can be transformative for careers, companies and the sector as a whole.

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

As a judge, I’m looking forward to championing those who are pushing boundaries in a host of areas, including innovation, guest experience and teamwork. I hope to shine a light on the breadth of talent in our industry, and support the recognition of organisations and individuals who not only deliver excellence, but do so with integrity, humility and purpose. I also see it as an opportunity to listen, learn and reflect on the evolving challenges and opportunities facing our sector.

In an industry that’s constantly evolving, awards provide a platform to share ideas and inspire others.

Ultimately, I believe the hospitality industry is one of the most dynamic and rewarding to be part of. It’s filled with passionate people who go above and beyond every day. I’m honoured to play a role in celebrating and supporting them through my role with the Licensed Trade Charity and as part of the BMAs judging panel.

licensedtradecharity.org.uk

Chris Welham

CLAUDIA CARROZZI

FROM BAR BACK TO GLOBAL HOSPITALITY LEADER, CLAUDIA CARROZZI HAS BUILT A CAREER DEFINED BY PASSION, PURPOSE AND A COMMITMENT TO RAISING STANDARDS ACROSS THE DRINKS INDUSTRY. AS A JUDGE FOR THE BAR MAGAZINE AWARDS, SHE BRINGS EXPERIENCE, INTEGRITY AND A DEEP BELIEF IN THE POWER OF RECOGNITION TO DRIVE INNOVATION.

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

My career has been a journey shaped by passion, persistence, and a genuine love for hospitality. I started young, at just 15 years old, as a bar back, cleaning, making coffees and learning the basics. From there, I gradually worked my way up the ladder, gaining experience as a bartender in a variety of outlets.

Along the way, I was fortunate to be inspired and mentored by incredible people who believed in me and invested in my growth. I eventually developed a strong front-of-house background, spending a few years focused on dining, progressing from waitress to second maître d’hôtel. This period gave me a deeper understanding of service and guest experience, but, ultimately, I chose to fully embrace my true passion: bartending.

That foundation naturally led me into training and consultancy. I worked as an educator at a bar school and as a WSET Spirits Educator—roles that allowed me to hone my teaching skills and pass on my knowledge. This experience eventually led to the development of the White Star Service Bar Academy with Cunard.

Today, I oversee product development across the entire Cunard fleet. It’s a role that challenges me daily and keeps me deeply connected to the global bartending scene, while managing multivenue strategy, development and innovation.

Since moving to the UK, joining the Guild was a key milestone in pursuing my dream of becoming a bartender. Now, I’m proud to lead an incredible team within the Guild, all dedicated to raising industry standards and giving back to the trade that has given us so much.

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 are incredibly vital in our field. They serve as a benchmark for excellence, encouraging professionals to strive for higher standards and innovative solutions. These awards not only recognise outstanding achievements, but also highlight the importance of collaboration and continuous improvement. By celebrating the successes of individuals and teams, the BMAs foster a culture of ambition and creativity, pushing the industry forward. They provide a platform for sharing best practices and inspiring others to pursue excellence, ultimately leading to a more successful and collaborative sector.

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

I’m lucky enough to judge a good number of competitions throughout the year—from global cocktail competitions to spirit competitions and your awards. Ultimately, as a judge, my goal is to ensure the most deserving candidates are recognised. I aim to bring a fair and balanced perspective, considering both technical merits and broader impact.

Through this role, I hope to encourage innovation and excellence, provide constructive feedback, and foster a sense of community. Many passionate bartenders are working hard on growth and innovation, and I believe it’s important to recognise their achievements. I’ve read applications that deeply inspired me, and I look forward to examining the BMA entries for 2026 and being even more inspired.

@carrozziclaudia

Claudia Carrozzi

NICOLA BURSTON

WITH A CAREER SPANNING THE FULL SPECTRUM OF THE DRINKS TRADE, NICOLA BURSTON BRINGS DECADES OF EXPERIENCE AND INSIGHT TO THE JUDGING PANEL. NOW, LEADING THE DRINKS TRUST, SHE CONTINUES TO GIVE BACK TO THE INDUSTRY THAT SHAPED HER, CHAMPIONING RECOGNITION, INNOVATION AND SUPPORT ACROSS THE SECTOR.

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

I started my career in the industry straight after university and have been in drinks all my professional life! Over the years, I have covered working in wine, spirits, beer, premium mineral water in all aspects of the trade, from buying to sales and I even ran my own full-service wine agency for several years.

I started helping at The Drinks Trust as a part time consultant in 2020, and now here I am, 5 years on, as CEO and very much full time! It feels amazing to be able to work in a role that gives back to an industry that has been so kind to me over my career.

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

I believe passionately in inspiring younger people who are just starting on their career journey, as I was inspired many years ago, and part of this is recognising hard work and talent. I love the BMA’s because they represent a collective celebration of all the hugely talented people and initiatives in our sector, and categories like the Environment Award successfully highlight really important and current topics.

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

Well, as an “old lady” of the industry, I love the BMA Awards because they help me keep up with the latest movers and shakers in our industry, and keep me learning. And, of course, our association really helps to highlight The Drinks Trust; we are the industry charity for everyone working in the drinks sector, and our mission is to reach everyone who works in drinks in their time of need.

drinkstrust.org.uk

I believe passionately in inspiring younger people who are just starting on their career journey.

Nicola Burston

RICHARD WYNNE

FROM SHAKING COCKTAILS TO SHAPING THE FUTURE OF BARS, RICHARD WYNNE REVEALS WHY JUDGING THE BMAS IS ALL ABOUT CELEBRATING REAL PASSION, LASTING IMPACT, AND THE TRUE HEART OF THE INDUSTRY.

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

Like most people in this industry, I didn’t start with a five-year plan. I started because I loved the buzz of bars, the theatre of service, and the simple joy of creating a space where people could forget their day. My first real break came when I opened Callooh Callay, a cocktail bar inspired by Lewis Carroll’s nonsense poem, “The Jabberwocky,” and rooted in the idea that worldclass drinks can be fun and unpretentious. We went on to win awards, open more venues, and create spaces that Londoners genuinely connected with.

But, behind the scenes, I made every mistake in the book. I ran myself into the ground. I tried to be everywhere at once. It wasn’t until I learned to lead — not just operate — that my business truly grew. Today, I’ve stepped back from the floor and stepped up as a mentor, strategist and brand builder. I’ve gone from bartender to boss — and now I’m focused on helping others do the same.

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

Recognition like the BMAs plays a much bigger role than people realise. Yes, they celebrate individual achievement — but, more importantly, they elevate the standard. They give teams a sense of pride. They create benchmarks. And they help remind all of us that this is a craft, not just a job. It’s great to have an award on my shelf in the living room, but I can also leverage this in any future marketing deck, investor deck and loan application.

Awards also foster connection. They bring operators, bartenders, brands and suppliers into the same room, not as competitors, but as contributors to a shared culture. And in an industry that can often feel isolating, that kind of validation and visibility matters.

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

My goal as a judge is to look beyond the flash — and find the

substance. Great branding is important, but I’m just as interested in culture, consistency and care.

I want to spotlight the people and venues that are building for the long term — not just chasing trends, but creating meaningful guest experiences, developing their teams, and contributing to a better, more sustainable industry.

If I can use my experience to help others grow, and to honour the kind of work that often goes unnoticed, then I’m proud to be part of that process.

@captain_of_everything

My goal as a judge is to look beyond the flash — and find the substance.

Richard Wynne

FENTIMANS

WE ARE PROUD TO WELCOME FENTIMANS AS AN OFFICIAL SPONSOR OF THE BAR MAGAZINE AWARDS – A PARTNERSHIP THAT CHAMPIONS CREATIVITY, CRAFT AND QUALITY ACROSS THE UK BAR SCENE. ALLIE CUNNINGHAM, CUSTOMER MARKETING MANAGER, REVEALS WHAT THIS COLLABORATION MEANS FOR THE BRAND AND WHY SUPPORTING THE INDUSTRY IS SUCH A KEY PART OF THE FENTIMANS STORY.

Fentimans was founded in 1905 by Thomas Fentiman, after he acquired a unique ginger beer recipe as security for a loan. Since then, Fentimans has crafted drinks using a time-honoured Botanical Brewing process, exactly like Thomas did, 120 years ago. This seven-day method infuses, blends and ferments natural ingredients to create bold, layered flavours, giving Fentimans soft drinks their exceptional taste.

Now led by the Thomas’s great-grandson, Fentimans remains family-owned, blending that tradition with innovation. Our award-winning range includes the original Ginger Beer, plus Rose Lemonade, Victorian Lemonade, and premium mixers, along with an alcoholic Ginger beer, Hollows, and Botanical Boost, a range of functional drinks.

Sponsoring the 2026 Bar Magazine Awards is a natural fit

for Fentimans. The event celebrates the creativity, craft and excellence that define the UK bar scene—values we share as a brand. We’re proud to support the bartending community that champions quality and innovation, and to play a part in recognising those raising the standard across the industry.

Being part of the Bar Magazine Awards is a real point of pride for our team. It’s an opportunity to stand alongside the most respected names in the industry and celebrate the people driving it forward. This partnership not only strengthens our connection with the trade, but also reinforces Fentimans’ position as a trusted, premium choice behind the bar. It’s a meaningful way for us to support the industry we’re proud to serve.

fentimans.com

FUNKIN COCKTAILS

SHANNON KENDALL, HEAD OF TRADE MARKETING AT FUNKIN COCKTAILS, REFLECTS ON THE BRAND’S 25-YEAR JOURNEY IN HOSPITALITY AND WHY SUPPORTING THE BAR MAGAZINE AWARDS 2026 — AND SPONSORING THE PRESTIGIOUS LIFETIME ACHIEVEMENT AWARD — IS A NATURAL EXTENSION OF THEIR COMMITMENT TO THE ON-TRADE COMMUNITY.

FUNKIN COCKTAILS is the UK’s number one cocktail brand and has been shaking up the cocktail scene since 1999. Born in hospitality, with roots firmly in the on-trade, FUNKIN set out with a simple mission: to make great cocktails more accessible and exciting, without compromising on quality, whether you’re behind the bar or at home.

From day one, we worked hand-in-hand with bartenders, creating products that made their lives easier without sacrificing flavour or craft. Our heritage lies in supplying the on-trade with high-quality, real-fruit purées and mixers that help bartenders serve consistent, great-tasting cocktails.

Sponsoring the Bar Magazine Awards 2026 was a natural decision for us. Ultimately, we wouldn’t be where we are today without the bartenders, mixologists and operators who have embraced our products and shared our passion for cocktails over the past 25 years. Our brand was born in hospitality, so it feels especially important to champion the people who continue to make this industry thrive.

This year, we’re sponsoring the Lifetime Achievement Award – a category that feels particularly meaningful as FUNKIN celebrated its 25th anniversary last year. As we reflected on our own milestone, we wanted to honour those who, like us, have dedicated years to building and shaping the drinks industry we’re all so proud to be part of.

For us, being involved in an event like this is a real privilege. It’s a chance to pause for a moment to recognise and applaud the incredible achievements of the people who make the UK bar scene one of the most dynamic in the world. For FUNKIN, it allows us to stay true to our heritage by celebrating creativity, innovation and community in the on-trade.

Above all, everything we do comes back to the same goal: making cocktails more accessible and giving bartenders the tools they need to flex their creativity and deliver memorable experiences for their customers.

funkincocktails.co.uk

XIX VODKA

WE WELCOME XIX VODKA, THE BOLD, BRITISH-BORN BRAND CREATED BY THE SIDEMEN, AS THE EXCLUSIVE VODKA COCKTAIL SPONSOR FOR THE BAR MAGAZINE AWARDS 2026. PHIL NEALE, MARKETING DIRECTOR, SHARES HOW XIX IS REDEFINING VODKA WITH SIMPLE, SCALABLE SERVES, CULTURAL RELEVANCE, AND A FAST-GROWING PRESENCE ON MENUS ACROSS THE UK.

XIX Vodka was created by the Sidemen - seven friends who built one of the world’s biggest digital communities - but today it’s a brand standing on its own. XIX is building a name for itself as the vodka spritz brand: British-born, proper vodka, built for simple serves that are easy to make, flavour-led, and designed to be shared.

The XIX signature serves reflect that simplicity and memorability. The XIX Vodka Spritz follows a 3:2:1 formatthree parts mixer, two parts XIX flavoured vodka, one part fruit juice. It looks like a cocktail, drinks like a cocktail, but builds like a highball - making it as efficient for the bar as it is enjoyable for the guest. The Vodka Cucumber Tonic is the simple signature serve for XIX Original Vodka. It’s a drink that feels like it should already exist in your repertoire, and when you try it for the first time, you’re delighted it now does. And with the viral talkability of the cucumber cup shot serve winning millions of views online, XIX’s link with cucumber continues to give their serves cultural cut-through. The XIX Gumballini - a Bellini/Mimosa hybrid created by Grammy Award-winning artist Eve - is being served in iconic bars across the world as the official drink of the Gumball 3000 Rally. Partnerships like this are helping showcase XIX on a global stage, while proving the brand’s ability to stand out on high-profile menus.

XIX is Made for Menus, Backed by Millions of Fans - with hundreds of thousands of XIX drinks already being poured every month across the UK. The ambition is to grow that footprint by partnering with more forward-thinking bars and hospitality venues who see the value in modern, simple, and scalable serves – backed by huge online presence and IP that gives them cultural weight.

At its core, XIX is about optimism in every pour, simplicity in every serve, and a brand that feels just as right in a Vodka Spritz in a pub garden as it does in an XIX Gumballini in a high-end cocktail bar.

Still young but growing fast, XIX is serious about being in the places that matter, with serves that live in the memory long after the night is over. We believe the next chapter of UK hospitality will be defined by drinks that are easy to serve, easy to love, and culturally relevant. That’s where XIX belongs.

xixvodka.com

THE HOST WITH THE MOST

PUB LANDLORD MERLIN GRIFFITHS OPENS UP ABOUT THE CHALLENGES AND TRIUMPHS OF RUNNING A POST-PANDEMIC VENUE, THE POWER OF DATA-DRIVEN DECISIONS, AND WHY HEINEKEN’S SMARTDISPENSE ® IS MORE THAN JUST A CLEVER POUR. AS HOST OF THE NEW VODCAST THREE LANDLORDS WALK INTO A BAR, HE SHARES INSIGHTS FROM BEHIND THE BAR — FROM DREAM PUB GUEST TO WHY SOMETIMES, KEEPING IT SIMPLE IS THE SMARTEST MOVE OF ALL.

MERLIN, TELL US A BIT MORE ABOUT THE NEW VODCAST POWERED BY SMARTDISPENSE®, THREE LANDLORDS WALK INTO A BAR; HOW’S IT GOING SO FAR?

It’s going great! It’s been really interesting. Obviously, the Vodcast is sponsored by Heineken and focuses on SmartDispense®. Every landlord featured is a SmartDispense® user, which makes sense. Honestly, I’ve learned a lot more about the system myself.

Beyond that, it’s fascinating to hear from genuinely interesting people tackling different challenges in the industry. It’s nice to see the variety of hurdles they face. While there’s often a lot of talk about economic headwinds in the trade, this show looks at other angles — like using data at scale, clever marketing, and engaging with communities.

It’s going really well, and it seems people are really enjoying it.

WHAT

ARE YOU HOPING THAT VIEWERS AND LISTENERS WILL TAKE AWAY FROM THE VODCAST?

I think people will understand that every venue is unique and comes with its own set of challenges. It’s really eye-opening to hear the stories from other landlords and their venues — whether it’s a haunted pub or one that uses pop-up food like “White Men Can’t Jerk.” You get a real sense that this industry is full of character.

HAVE ANY STORIES OR PEOPLE YOU’VE HAD ON THE SHOW SO FAR PARTICULARLY RESONATED WITH YOU?

One that surprised me was speaking to a gentleman from Atlas Hotels. The way he talked about data really stuck with me. When you’re running an independent, it’s so personal and people-based — you keep an eye on your GP’s, your waste, things like that. But he highlighted how deeply monitoring your data can actually inform your decisions far better than emotions or gut feelings. That caught me off guard since I’ve mostly operated on instinct. It reminded me to revisit the numbers and really analyse them.

SO LET’S TALK ABOUT YOUR PUB, DOG &

GUN. WHAT’S THAT JOURNEY BEEN LIKE AND HOW IS BUSINESS?

It’s going surprisingly well, thank you! We’ve been open just over a year and a half, but we’ve owned it for three years. The story’s a bit odd — we got the chance to buy the freehold after being leaseholders, and before that, we were on a tied agreement.

Around that same time, I was diagnosed with cancer, which made things tricky and delayed opening the pub. It took about a year and a half to finally open. I think the villagers had started to doubt we would ever open!

But now it’s going really well. Interestingly, it’s the first pub we’ve run without a kitchen — a “proper” pub, some would say!

AS A LANDLORD, WHAT CHALLENGES HAVE YOU FACED SO FAR AND HOW HAVE YOU OVERCOME THEM?

The biggest challenge, which was true at our last place too, is balancing staff costs. Once you have a kitchen, it’s not just the kitchen staff that cost money — food costs are soaring, and beer prices are higher, so you have to serve beer perfectly alongside food. Plus, you need extra floor staff to serve food, which people often forget.

I’ve always believed that local pubs play a vital role in providing jobs — in rural areas, 8 out of 10 first jobs come from places like the local pub. That’s massively important. But with the current economic climate, controlling staff costs is critical.

Running the Dog and Gun without a kitchen has helped keep costs down. That’s probably been the biggest challenge. Honestly, I’d love to have a larger team someday. I dream of a day when I can proudly say my staff costs are 40-45% — and mean it in a positive way, not worry that it means bankruptcy!

IN YOUR OPINION, WHAT DO YOU THINK IS THE BIGGEST OPPORTUNITY FOR GROWTH IN THE PUB SECTOR

RIGHT NOW?

Simplification and getting things right. Now is the time to refine your offering, which ties in perfectly with using smart tech like SmartDispense®. Keeping costs in check and serving perfect beer should be the calling card.

I think pubs should start specialising again — slim down your range, pick a few things to do really well. For example, focus on great beer, offer a smaller wine list, and invest in things like a freezer behind the bar for chilled glasses. These refinements help pubs stand out in an increasingly competitive market.

Diversification can help too, but only if it supports a strong reputation for one or two core things.

WHO WOULD YOUR DREAM PUB GUEST BE?

We traditionally have no screens or machines in our pubs, but I cover the walls with guitars, and we have a piano and lots of musical instruments around. We get itinerant or wandering musicians — like modern-day minstrels — who occasionally pick up an instrument or play the piano, which is wonderful.

As for me, I’m an amateur guitar player who only plays for myself. So, please don’t ask me to play in public! With that in mind, it would have to be David Bowie.

BIG TASTE

CAMBROOK NUTS, A MULTI–GREAT TASTE AWARD-WINNING PRODUCER, OFFERS PREMIUM NUTS AND SNACKS CRAFTED WITH DECADES OF EXPERTISE. WITH INNOVATIVE PACKAGING SOLUTIONS AND A WIDE RANGE OF BOLD FLAVOURS, CAMBROOK IS HELPING PUBS AND BARS BOOST BOTH SALES AND SUSTAINABILITY.

Cambrook Nuts are specialist nut manufacturers established in 2012 and are winners of multiple Great Taste awards. This year the Great Taste judges awarded a further nine Cambrook products a Great Taste award. The company’s experience in sourcing nuts combined with its BRC accredited manufacturing capabilities puts it in a very strong position to offer exceptional quality nuts and snacks at very competitive prices.

While the more traditional nuts remain popular – salted peanuts, dry roasted peanuts, chilli nuts –there is an increasing consumer trend to become a bit more adventurous in their choices. Very much part of this trend is the growing popularity of Cambrook’s complimentary glass storage jars and branded snack bowls. Deborah Bradfield, Cambrook’s Sales & Marketing Manager, comments, “The visibility of the product in the storage jars shows the quality of our nut and snack range loud and clear which significantly increases sales of bar snacks. Pubs and bars who decant our 1kg bulk bags into the storage jars for loose servings in our snack bowls are seeing the benefit as the profit

margins are often higher and the packaging is less.”

Having a wide choice of nuts and snacks in the bulk bags, such as wasabi peas, black pepper crackers, pretzels, cheese crackers, giant chilli corn, giant smoked corn adds interest as well as extra revenue for the on trade. Pubs and bars can vary their selection or stick to the favourites.

It’s down to Cambrook’s know-how in sourcing, baking, seasoning and caramelising nuts (the two owners have been in the nut business for over 30 years) that has been instrumental in producing this unique nut and snack range of exceptional quality and value. ‘Fantastic products without the price tag’ as one customer put it. With all this experience the company is very nimble in responding to changing consumer trends in the world of nuts and snacks and its collaboration with various chefs to develop new products is very much part of this process.

In 2021 Cambrook embarked on a goal to eliminate single use plastic and can now proudly say that all its packaging whether plastic or glass is now recyclable.

www.cambrookfoods.co.uk

A SUMMER TO REMEMBER

MIX WITH CARLSBERG BRITVIC HELPS THE MANOR PUB CELEBRATE THE END OF SUMMER IN STYLE.

From providing insights into consumer needs and behaviours, to educating bar staff with the skills to enhance mixed drinks and helping venues to provide over 10,000 serves year-round, the Mix with Carlsberg Britvic platform has been on a mission to help outlets elevate their offerings.

More recently, following a successful festive giveaway last December, Mix with Carlsberg Britvic returned in May with a summer-inspired incentive. As the hotter season brings its own surge in social occasions and outdoor gatherings, Mix with Carlsberg Britvic wanted to continue spotlighting the hard work of hospitality teams.

This once again saw £2,000 towards a team party up for grabs, complete with a Mix with Carlsberg Britvic pop-up bar serving cocktails, mocktails and more. The result? A well-earned celebration, designed to help one lucky team soak up the last of the sunshine and enjoy a night off during a busy season for the industry.

The winners were Donna Cowie and Richard Metcalfe from The Manor Pub, Henknowle. Not only did Donna and Richard set out to give their team the ultimate night off, they took this one

step further and opened the party up to give back to a selection of their regular customers. This included hiring a hog roast van and hosting a saxophone player to keep everyone entertained throughout the evening. The night also saw attendees enjoy a selection of drinks prepared by the expert team of mixologists at Hedonist, giving The Manor Pub’s staff and customers an evening to remember.

Richard Metcalfe, owner of The Manor Pub, Henknowle, comments: “We were genuinely thrilled to have won Mix with Carlsberg Britvic’s summer hospitality competition. Hospitality can be full-on during the warmer months, so having the chance to throw a proper celebration for the team felt like a real treat.

The £2,000 gave us the freedom to plan something special, and the Mix with Carlsberg Britvic pop-up bar was the cherry on top.

A big highlight for us was being able to open the evening up to some of our regular customers. It wasn’t just a party, it was a reminder of how important it is to celebrate our staff and give back to those customers who support our business year-round.”

For more information on the platform, and to ensure you don’t miss out on future activity, head to mixwithcarlsbergbritvic.com and sign up now.

DARK SPIRITS

both part of Disaronno’s growing dark spirits portfolio.

Crafted at Royal Oak Distillery, The Busker offers a bold twist on traditional Irish whiskey, blending heritage with innovation. Its complex flavour – developed through years of barrel ageing – makes it ideal for autumnal cocktails with depth and warmth. Meanwhile, Sagamore Rye brings the rich, mellow flavours of Maryland-style rye to UK bars, with its four-year aging process in heavy-char American oak barrels producing a signature smoothness that appeals to both the whiskey curious and the seasoned sipper.

While whiskey continues to lead the dark spirits charge, it’s not the only category seeing momentum.

According to Hazel Glen, Sales Director at Speciality Drinks, aged tequila is emerging as a serious player. “Aged tequila is allowing bars to start to introduce the concept of sipping agave spirits. Customers in more specialist bars are open to what they see as an alternative way of enjoying a spirit which previously may have had different connotations,” she says.

Rum, too, is undergoing a premium revival. Hazel shares, “Within rum, the understanding of production and terroir is driving customers to engage with a wider variety of makers and we’ve seen growth in sales from smaller bottlers and celebratory releases.”

In a crowded drinks market, the story behind the spirit is just as important as the flavour in the glass. For brands like Anne Bonny, storytelling is central to identity. Named after one of the first female pirates, its bold blend of rum distillates

from Jamaica, the Dominican Republic and Réunion captures a spirit of adventure that resonates with modern drinkers. Served with ginger beer and lime as a Bonny Punch, or in the tropical and tart Capri Bonny, the rum connects drinkers with a sense of heritage and excitement.

“Storytelling and provenance are the most important sales tools a bartender has when upselling,” says Hazel. “Consumers want more than just a drink—they want a narrative, a reason to believe.” This has been especially impactful in driving sales of limited editions and independent bottlings, which offer exclusivity alongside craft.

Speciality Drinks has capitalised on this trend by collaborating with producers to offer single cask exclusives and personalised labels. Whether it’s a bar-only Havana Club Single Cask or a custom-labeled Darroze Armagnac, these bespoke offerings help bars stand out and create meaningful engagement.

With so many expressions now available, designing a dark spirits menu has become a strategic art. Hazel advises operators to balance the familiar with the unexpected. “Having a menu that is approachable and invites the guest to ask questions is key,” she explains. “Mix well-known brands with lesser-known producers to encourage exploration.”

She also cautions against putting too much emphasis on age statements. “Older does not always mean better. Focus on flavour, not just the years.”

Meanwhile, operators are encouraged to embrace seasonal cocktail menus that showcase

the memorable coffee experience they desire (and always deserve) with Mytico.

The perfect blend of Swiss craftsmanship and Italian design, Mytico is here to take your beverage menu to the next level. Serving 300+ cups daily and available in six sleek colours, discover Mytico today.

DARK SPIRITS

the rich, warming profiles of dark spirits. Whether it’s a ryespiked Old Fashioned using Sagamore Rye, an adventurous Whiskey Sour with The Busker, or a decadent Pomegranate Fizz made with Caleño Dark & Spicy, there’s opportunity to reinvent classic serves with modern twists.

While dark spirits are often associated with cold-weather indulgence, the alcohol-free movement is making room for non-alc expressions with equal depth and flavour.

“The sober curious scene is thriving,” says Chris Jones, Managing Director at Paragon Brands. “It taps into wellness trends and enables consumers to engage with drinking occasions while staying true to their values.”

Caleño Dark & Spicy is a standout example – a non-alcoholic rum alternative that shines in long drinks and complex cocktails alike. From a simple Dark and Stormy to a vibrant Pomegranate Fizz, its bold tropical character offers all the richness of a traditional dark spirit, without the alcohol.

Bars are responding accordingly. “We’re seeing more space on the back bar dedicated to non-alc alternatives,” adds Chris. “It’s a cultural shift, not a trend – and brands like Caleño are leading the way.”

Autumn is arguably the golden hour for dark spirits. “These spirits bring a sense of reward and

decadence,” says Chris. “They’re perfect for fireside moments, rich cocktails, and layered flavour experiences.”

With their deep hues, warm spices and long finishes, dark spirits lend themselves naturally to the textures and tones of the season. From smoky bourbons to Cognac caskfinished whiskies and aged rums with spiced patisserie notes, they bring complexity and comfort in equal measure.

As Hazel notes, “Dark spirits give bars an opportunity to craft unique, engaging menus that feel right for the season, while also helping customers explore premium products and elevate their experience.”

Whether it’s through compelling storytelling, unique cask finishes or indulgent seasonal serves, dark spirits are no longer confined to winter warmers or traditional palates. Innovation is flourishing across whiskey, rum, tequila, and even alcohol-free alternatives – fuelled by a consumer base that values quality, provenance and experience.

For bars and pbs, this is the moment to shine a light on the dark. By curating thoughtful menus, investing in premium offerings, and embracing the narrative potential behind every bottle, operators can turn curiosity into loyalty – and elevate their offering for a more discerning, experience-driven audience.

FROM BARREL TO BAR

RORY O’SULLIVAN, BRAND AMBASSADOR AT DISARONNO INTERNATIONAL UK, REVEALS HOW THE PRESTIGE TEAM IS TRANSFORMING THE PREMIUM SPIRITS MARKET. THEIR DIVERSE COLLECTION – FROM IRISH WHISKEY AND AMERICAN RYE TO MARSALA AND RUM – COMBINES INNOVATIVE BARREL PROGRAMS, STRATEGIC PARTNERSHIPS, AND EXPERT CRAFTSMANSHIP TO MEET GROWING CONSUMER DEMAND AND INSPIRE THE TRADE.

THE COLLECTION SPANS IRISH WHISKEY, AMERICAN RYE, MARSALA AND RUM. WHAT CONNECTS THESE DIVERSE SPIRITS UNDER A SINGLE COLLECTION?

This specialised collection falls under the purview of the Disaronno International UK Prestige Team, our first crossfunctional team, which focuses on both the on-trade (bars, restaurants, and hotels) and off-trade (independent bottle shops and prestige retail) markets.

This dedicated team ensures that each of these specialist brands receives the attention they deserve. We are also proud to be building a formidable whiskey portfolio through our own brands, Sagamore Rye and The Royal Oak Distillery, and with fantastic partners like The Cotswolds Distillery, Barcelo, Yoshino, and The InchDairnie Distillery, ensuring we have something for every rum and whisky enthusiast.

The collection is also a testament to the harmony created through barrel exchange programs between various distilleries and wineries. A prime example is the exchange between our Sicilian wineries and Florio; barrels used for aging Nero d’Avola are sent to Florio for aging their Marsala, which are then sent to The Royal Oak Distillery to finish The Busker Single Grain Irish whiskey.

HOW IS DISARONNO INTERNATIONAL UK RESPONDING TO THE GROWING DEMAND FOR PREMIUM SPIRITS?

Disaronno International UK is responding to the rising consumer demand for premium spirits by strategically repositioning its portfolio and focusing on specialised, high-quality offerings. A prime example is the shift of Marsala from its wine portfolio to the spirits team, recognising its potential as a cocktail ingredient in prestige outlets. Through collaborations with prestigious venues like Dram (Top 50 Bars, Number 8) and Kwant (Number 52 in the World’s Best Bars), they’ve successfully reignited interest in this long-forgotten ingredient, culminating in the creation of the first-ever Florio Marsala Month which will take place this September across 12 bar partners, including Archive & Myth, Disrepute and Happiness Forgets, to name but a few.

Another key brand, The Busker from the Royal Oak Distillery, offers an “affordable luxury” experience. This price point of

affordable luxury allows The Busker to be proudly showcased in bars as a cocktail listing, as well as standing tall on as a back bar brand for a Truley great sipping experience. The Royal Oak Distillery is also the first Irish distillery to produce the full range of Irish whiskey styles (single malt, grain, and pot) under one roof. This provides consumers with an educational journey into the category while remaining accessible. Royal Oak Distillery’s

DARK SPIRITS

A

HAZY SHADE OF PEACHES BY DISREPUTE BAR

30ml Florio Marsala Superiore Riserva Secco

20ml RinQuinQuin Peach Aperitif

10ml Hazelnut Liqueur

5ml Nectarine Liqueur

5ml Plum Eau de Vie

Add all ingredients to a mixing glass, stir until well chilled and strain into a cocktail glass.

vision to inspire new whiskey drinkers into the Irish category and grow with a new generation.

Additionally, our partnership with The Cotswolds Distillery highlights innovation in the English whisky category. The Category of English Whisky has less restrictive regulations the other governing bodies, allows for a lot more control and experimentation in the distilleries production. One way the team at The Cotswolds are experimenting is with their cask, Red Wine STR cask is a barrel of choice, although the distillery is pushing the boundaries with the likes of muscatel and honey season casks too. This all leads to the creation of truly unique and exciting whiskies for even the most seasoned connoisseurs.

The Cotswolds Distillery is Driven by Head of Production Alice Pearson who started her career in the distilleries gift shop. Alice has become a true pioneer of the whiskey making craft, being awarded both The Young Achiever of the Year award from the Spirits Business as well as Rising Star of the Year at the International Spirits Challenge.

This multi-pronged approach of brand innovation, strategic partnerships, and consumer education positions Disaronno International UK to meet the growing appetite for premium, unique, and well-crafted spirits.

30ml Sagamore Small Batch Rye Whiskey

30ml Aperol

30ml Lemon Juice

30ml Amaro Lemon for Garnish

shake. Strain into a coupe glass and garnish with a lemon twist.

YOU INTERACT WITH PEOPLE ACROSS THE TRADE – WHAT FEEDBACK ARE YOU HEARING MOST ABOUT THESE SPIRITS SO FAR?

When it comes to the feedback we’re hearing from the trade, the response to our collection has been overwhelmingly positive. People are genuinely impressed with the breadth and quality of our spirits, especially our whiskey portfolio. We’re proud to offer whiskies from America, England, Ireland, Japan, and Scotland, giving our partners a truly global selection.

The quality of our liquids is consistently highlighted, and the unique, experimental nature of our brands is a major talking point. Bartenders, in particular, are finding inspiration in distilleries like InchDairnie and Cotswolds, which are known for their willingness to push boundaries and create new flavour profiles. This creativity is inspiring them to develop even more experimental serves.

One brand that has truly captured the attention of the trade is Sagamore. It’s now widely seen as the gold standard for how a great American rye can taste. Bartenders have been blown away by its ability to elevate classic cocktails, proving its versatility and quality. It’s a brand that makes every drink shine.

PAPER PLANE

Combine Sagamore Small Batch Rye Whiskey, Aperol, lemon juice, and Amaro into a shaker, add ice and

REDRUM REFRESHER

CHARLOTTE STAINFORTH, FROBISHERS’ MARKETING AND BRAND MANAGER, UNVEILS A STRIKING AUTUMN COCKTAIL THAT’S SIMPLE TO MAKE, PACKED WITH SEASONAL FLAVOUR AND DESIGNED TO HELP VENUES SERVE SOMETHING FRESH, BOLD, AND UNFORGETTABLE THIS FALL.

Autumn isn’t just pumpkin-spiced lattes and mulled wine. It’s a season made for flavour that’s richer, darker, and a little more daring. At Frobishers, we see it as the perfect moment for venues to shake things up. Our autumn cocktail spotlight? The Redrum Refresher.

A bold nod to cult cinema (yes, that “shining” reference is intentional), this seasonal serve balances tart cranberry, spiced rum, and zingy lime in a way that’s eerie, elegant, and unforgettable. Think cocktail theatre, but stripped back.

Built over ice in a highball, it’s an accessible yet atmospheric cocktail that lets Frobishers Cranberry Juice shine. Juicy, sharp, and layered with natural fruit character, it gives depth to a drink that feels seasonal without being heavy. The rum brings warmth, the lime cuts through with brightness, and the garnish makes it bar-ready in seconds.

SIMPLE SERVES, BIG IMPACT

What makes the Redrum Refresher stand out isn’t complexity but confidence. Venues are under pressure: staff turnover, rising costs, and the constant demand for drinks that look premium without slowing down service.

This serve answers that challenge. Just three ingredients plus garnish, no elaborate prep, and no obscure spirits gathering dust on the back bar. Yet the result feels crafted, considered, and instantly Instagrammable.

That’s the sweet spot Frobishers offers venues, not prescriptive recipes, but flavour foundations. Juices with enough backbone to take centre stage, giving bartenders freedom to keep menus fresh and guests curious.

ELEVATING THE PRICE POINT

Guests are willing to pay more when they see craft, seasonality, and storytelling in a glass. A rum-and-cranberry might sound straightforward, but reframed as the Redrum Refresher, with Frobishers juice at its core, it becomes a talking point, a menu highlight, and a reason to order another round.

By leaning into seasonal cues such as darker spirits, tart fruits, playful cultural references venues can position simple cocktails as premium experiences. That elevates the price point without complicating the build. In short: more margin, less fuss.

WHY CRANBERRY, WHY NOW?

Cranberry is an autumnal powerhouse. Tart yet juicy, it pairs beautifully with warming spices and bold spirits. Its sharpness cuts through sweetness and works across categories – whisky, rum, gin, or low- and no-alcohol alternatives.

It also taps into a cultural shift: guests want drinks that are more than sweet. They’re chasing balance, freshness, and flavour

REDRUM REFRESHER

INGREDIENTS:

100ml Frobishers Cranberry Juice

50ml dark spiced rum

Squeeze of lime juice

Lime wheel, to garnish

NEW CREATIONS

profiles that feel grown-up. That’s where Frobishers comes in. Our cranberry juice is layered, complex, and full of real fruit character its a base bartenders can build confidently around.

SEASONAL TRENDS ON THE RISE

Autumn 2025 is all about playful darkness and grown-up indulgence. Halloween tie-ins, warming spices, and deep fruit flavours capture imagination and menus.

The Redrum Refresher ticks all the boxes:

• Pop culture nod: The Shining reference gives this serve instant personality.

• Visual drama: Deep red colour, sharp garnish, and a name that begs to be photographed.

• Accessible build: Bartenders can make it consistently and quickly.

• Flexible formats: Works as a full-serve cocktail, a lighter version, or alcohol-free with a zero-proof alternative.

That flexibility matters. Today’s drinkers especially Gen Z – are looking for mindful menus that don’t compromise on flavour. A serve that adapts three ways (alcoholic, low-alcohol, and free-from) gives venues more reach without extra effort.

STORYTELLING THAT SELLS

Cocktails aren’t just drinks they’re theatre, mood-setters, and social media fuel. Venues that give their guests something to talk about, snap, and share win twice: once at the till, and again online.

The Redrum Refresher delivers on all fronts. Its blood-red hue is seasonal and eye-catching. Its name sparks curiosity. Its flavour keeps people ordering another round. And it roots all of that in the quality Frobishers is known for.

By framing simple builds as seasonal “moments,” venues can refresh their menu, delight their guests, and tell better stories without a complete overhaul.

BREAKING THE RULES, WITH BALANCE

At Frobishers, we’re encouraging venues to step outside the traditional playbook. Seasonal drinks don’t have to mean pumpkin syrup or mulled cider. Autumn doesn’t have to be cloying, heavy, or predictable.

The Redrum Refresher proves you can be daring and accessible at the same time. A familiar base (cranberry and rum), one surprising twist (the cultural nod, the sharp lime cut), and the highest quality juice. That’s how you balance curiosity and comfort.

It’s this philosophy that drives everything we do: providing tools and flavours that let bartenders push boundaries with purpose.

FINAL SIP

As the nights draw in and guests look for atmosphere, venues need serves that are simple to execute, exciting to order, and easy to upsell. The Redrum Refresher is all of that in one highball.

It’s seasonal without being cliché. Simple without being boring. Premium without being precious. And at its core? Frobishers Cranberry Juice a real fruit character that makes the serve shine.

This autumn, step outside the ordinary. Give your guests something to talk about. And remember: the best cocktails don’t need to be complicated – they just need the right foundation.

frobishers.com

IT’S CZECH MATE FOR KRUŠOVICE!

THIS WINTER, KRUŠOVICE IS MAKING ITS MARK ON THE UK ON-TRADE SCENE WITH A FESTIVE DIGITAL ADVENT CALENDAR PROMOTION DESIGNED TO BOOST FOOTFALL AND SALES IN PUBS AND BARS.

In 1583, Krušovice beer was considered so exceptional that King Rudolf II purchased the brewery. In fact, Krušovice is the only Czech beer brand that was ever owned by the Czech royal family and is still the only beer served in Prague Castle at official events. At Krušovice Royal Brewery they have a passion for quality and only use the finest Czech ingredients. They have been found at the same location, in the heart of Saaz hop country in the famous Bohemia region, since 1581, and are one of the oldest Czech beers in existence. And with a brewing history of well over 400 years, and knowledge passed down from generation to generation through 28 different Brewmasters, Krušovice has a heritage like no other.

But what about the beer itself? Well, the use of the Saaz hops (known as the ‘King of Hops’) ensures Krušovice’s distinctive character and perfectly balanced taste, delivering a wonderfully refreshing beer with a light golden body, offering caramel notes and high drinkability. It’s a true pilsner style lager with an ABV of 5% and it really comes into its own in the run-up to Christmas!

The summer months are of course always busy when it comes to beer sales, but the last few months of the year leading up to Christmas are not far behind, and Krušovice is the perfect Winter Warmer to help get the tills ringing in your bar. It’s full of flavour and the perfect accompaniment to comfort food as the Pilsner’s clean, crisp texture and mild bitterness pair well with many Wintery foods like shepherd’s pies, hot pots and casseroles.

To further cement the brand’s association with the run-up to Christmas, this year pub and bar owners can partner with Kingfisher Drinks to run a promotion in outlet in the form of a digital advent calendar. Each venue is provided with 24 days’ worth of Christmas-related content to share on their digital channels with their followers, starting on the first of December. Then, each day the first three customers who go into your outlet and say what image they saw on the calendar that day win a free pint! It’s a simple way to drive footfall without any extra staff effort and get people feeling festive and having fun. And to prove this digital promotion drives sales, all Head of Steam outlets ran the promotion last year and saw an increase in sales of Krušovice of over 20%.

If you are interested in stocking Krušovice in your outlet, please contact Kingfisher Drinks on info@kingfisherdrinks.com.

A SUPER SERVE

STEWART ROWLEY, FOUNDER OF ROLEY’S, TELLS US HOW SUPER NATURAL LAGER IS REDEFINING BEER WITH FULL FLAVOUR, FEWER CALORIES, AND NATURAL VITAMINS – CRAFTED FOR HEALTH-CONSCIOUS DRINKERS THROUGH AN INNOVATIVE BREWING PROCESS.

CAN YOU TELL US THE STORY OF ROLEY’S SUPER NATURAL LAGER?

Being an ex-professional rugby player, I knew as I got older, my waistline and ability to recover were only getting worse and drinking beer wasn’t helping. This sent me on a journey to redefine brewing science and create amazing tasting beers that had fewer calories, no sugars, lower carbohydrates and retained the vitamins usually lost in brewing. We finally launched Super Natural Lager in 2025 and won a gold medal at the World Beer Awards, which was hugely satisfying as they had no idea it wasn’t anything other than a world-class beer.

THE PRODUCT IS DESCRIBED AS “BEER WITH BENEFITS,” ENRICHED WITH VITAMINS B3, B5, B6, AND B9. HOW DID THE IDEA OF ADDING THESE SUPPLEMENTS ARISE, AND HOW DOES IT ALIGN WITH YOUR BRAND’S ETHOS?

It’s an important distinction that we haven’t added the vitamins as they occur naturally but are usually eaten by the yeast during fermentation in all other beers with alcohol. These vitamins are scientifically proven to support liver and brain function which helps mitigate the effects of alcohol by ensuring as much alcohol is processed by the liver and isn’t present in your bloodstream

the morning after a night out. We know this is something that is a problem for many people and we’re here to provide an allnatural solution.

WHAT IS THE SUPER NATURAL ELIXIR™, AND HOW DOES IT DIFFERENTIATE YOUR LAGER IN TERMS OF BOTH PROCESS AND END BENEFITS?

We’re calling the process SmartBrew as it’s genuinely redefining how fermentation can happen. For example, our beer fully ferments in around seven hours whereas regular beers take 7+ days. This creates a purer alcohol as a starting point and our process reduces the calories in the beer, ferments all sugars and retains the B-Vitamins. However, when you drink it, it tastes amazing and people have no idea they’re drinking anything other than a world-class 4.4% lager.

IN THE ERA OF MINDFUL DRINKING AND HEALTHY LIFESTYLES, HOW DOES ROLEY’S APPEAL TO A GROWING NUMBER OF GUESTS IN THE ON-TRADE?

Making responsible decisions is the keystone to the lives of many people. We all know that alcohol is a fundamentally ‘bad’ thing, but in moderation it can be enjoyable. To know that anyone drinking Roley’s Super Natural Lager is making a choice, whether they consciously know it or not, to reduce the calories they’re consuming versus other beers but with absolutely no compromise

in the experience of enjoying a great beer is something we think people will want in bars, pubs and restaurants across the UK.

WHAT IS THE BRAND’S SHORT AND LONGTERM VISION; HOW DO YOU SEE ROLEY’S GROWING IN THE ON-TRADE IN THE NEXT FEW YEARS?

I strongly believe that in the long term, the on-trade must serve the growing demand of a more health-conscious and desiring clientele. 75% of the world do some sort of sporting activity, and this demographic are slowly turning their backs on the drinks industry as they are not being served with innovation and quality.

This can’t be ignored as the education around ultra-processed foods, sugars and calories grows. Why compromise, with Roley’s you don’t have to? For Roley’s, this means opportunity as we have a product that competes with the traditional beers everyone is offered today. The short term for us is about getting strong outlets and partners that believe and value the change we can offer.

We want them to bang the drum for full-flavoured and innovative beers that offer a unique alternative for people that would normally have to reach for a less enjoyable alternative. Long term, we want to change the way people consider drinking with our SmartBrew technology and offer a credible, no-compromise alternative to traditionally brewed beers.

drinksupernatural.com

A WHITE (WINE) CHRISTMAS

JAMES DAINTY, BUSINESS UNIT CONTROLLER AT LANCHESTER WINES, EXPLAINS THE STYLES, STORIES AND STRATEGIES BARS NEED TO MAKE THE MOST OF FESTIVE TRADE AND BEYOND.

As bars and restaurants head into the crucial Christmas season, white wines are set to play a central role on festive lists. While we naturally gravitate towards heavier red wines as the winter weather approaches, consumer interest in whites is stronger than ever. With 2026 just around the corner, white wines present a clear opportunity on winter wine lists.

FESTIVE FAVOURITES AND AROMATIC APPEAL

Heading into the winter months, the appeal of white wine is increasingly about character and refreshment. While Marlborough Sauvignon Blanc continues to dominate lists, other varietals are winning space on winter menus; textured Italian whites such as Fiano, Pecorino and aromatic Pinot Grigio, well-balanced Australian Chardonnay and enduring classics like Chablis.

Dainty points to aromatic whites as a style gaining traction throughout the year: “When I’ve shown wines such as Famille Moutard’s Aligoté, the response has been very positive. Guests want something refreshing, with lift and personality. If a white doesn’t deliver that, they’ll often turn to a G&T or beer instead.”

BARREL-AGED AND PREMIUM POSITIONING

Barrel-fermented whites continue to impress drinkers in the on-trade. “It’s hard to say if they’re more or less popular than before, but they can still wow people. The sweet spot depends on the producer, origin and style,” says Dainty.

At the premium end, the impact of inflation means that noticeable step-ups in quality are now most often found in wines priced over £30 on lists, unless operators can secure exceptional parcels. As 2026 approaches, consumers will continue to be value-conscious, so building trust in the glass will be essential.

KEEP IT UNCOMPLICATED

When it comes to food and wine, Dainty advocates a relaxed approach. “Yes, pairings can be exciting, but many guests simply want a glass of wine with their meal. Wine should be about enjoyment first and foremost. Please don’t overcomplicate it.”

There’s still confusion over wine, from both consumers and bar staff - uncertainty about how

to approach wine and what different varietals are available. And, that’s where training and tasting, practice and patience are vital – in the end, our role is to help customers enjoy their experience, so they come back to the bar. A great wine merchant will provide regular staff training on all new and existing wines, combined with consumer trend insights to ensure your wine list remains fresh and attractive. Looking ahead, the opportunity for bars and restaurants is clear: use the festive season as a springboard into 2026 by showcasing diverse, refreshing whites that deliver value, quality and confidence. In a competitive drinks landscape, the more the trade can engage and simplify the experience, the more likely guests are to return for another glass.

lanchesterwines.co.uk

STAFF WELLBEING & TRAINING

WE SHINE A SPOTLIGHT ON THE TRUE DRIVING FORCE BEHIND EVERY HOSPITALITY VENUE — ITS PEOPLE — AND EXPLORE HOW OPERATORS CAN BETTER SUPPORT THEIR TEAMS IN THIS FAST-PACED, DEMANDING INDUSTRY.

HIGH STANDARD SERVICE

MURDO MACLEOD, BAR EXCELLENCE FOUNDER, DIRECTOR, MASTER MIXOLOGIST & HOSPITALITY TRAINER, SHARES FIVE BENEFITS OF IN-HOUSE TRAINING FOR VENUES.

Running a great bar isn’t just about drinks and décor, it’s about the team. In-house training is one of the most effective ways to elevate service, boost sales, and keep staff motivated. Here are five benefits every operator should know:

1

CONSISTENCY EVERY SHIFT

Guests expect the same standard every time they visit. Training ensures that every team member, regardless of shift or experience level, delivers on that promise. It eliminates weak links and prevents off nights, creating a seamless guest experience that builds trust and loyalty.

2 3 4

SALES THROUGH CONFIDENCE

A well-trained bartender doesn’t just pour; they upsell fluently in conversation. From suggesting premium spirits to recommending signature cocktails, training directly drives revenue. This kind of effortless upselling not only enhances the guest experience but directly increases your average spend per customer – and your bottom line.

HAPPIER TEAMS STAY LONGER

The hospitality industry is notorious for high turnover. But one of the clearest signals you can send your team is that they matter. Investing in staff training shows your employees they’re valued and supported. It boosts confidence, reduces stress, and fosters a sense of pride in their work. When people feel equipped and empowered, they’re more likely to stay – and to become passionate ambassadors for your venue.

MEMORABLE GUEST EXPERIENCES

Guests might walk in for the drinks, but it’s the service that brings them back. Training equips your team with the skills to turn a simple transaction into a memorable interaction. From remembering regulars’ orders to handling complaints with grace, your staff becomes the face of your brand. These moments of connection are what guests remember – and what they share with others, both in person and online.

5

FUTURE-PROOFING YOUR VENUE

The bar and hospitality landscape is changing rapidly. From emerging trends in mixology to the integration of digital tools and AI-driven systems, staying competitive means staying current. Ongoing training ensures your team is leading and staying ahead of the curve. By embracing continuous learning, your venue becomes more agile, innovative, and ready for whatever the future holds.

I’ve been training hospitality teams for over 20 years, from independents to international hospitality groups like Moxy Hotels and Compass Group. If you’d like to explore how in-house training can elevate your bar, book a complimentary strategy call at: www.bar-excellence.co.uk

Or join my free weekly LinkedIn newsletter, Hospitality Blueprint, for practical ways to enhance hospitality service using AI tools: www.bar-excellence.co.uk/blueprint

BEHIND THE BUZZ

WE EXPLORE THE CURRENT WELLBEING CRISIS IN HOSPITALITY, WHERE BURNOUT, STRESS AND ANXIETY ARE AFFECTING STAFF ACROSS THE INDUSTRY. FROM LEADERSHIP CHANGES TO INNOVATIVE WELLBEING PRACTICES, WE HEAR FROM INDUSTRY LEADERS WHO ARE TAKING ACTION TO IMPROVE BOTH MORALE AND PRODUCTIVITY.

The pub and bar industry has long been admired for its energy, camaraderie and fast-paced nature. But behind the vibrant atmosphere lies a growing crisis: a workforce quietly facing burnout, stress and declining mental health. According to new research from PPL PRS, 100% of hospitality workers surveyed said they had experienced burnout, while nearly half reported issues like anxiety, an inability to relax, and sleep problems caused by their jobs.

“Staff who are burned out, stressed out or anxious at work aren’t going to be producing their best,” says Leadership Coach Debbie Green. “That can have a huge impact not just on individuals but on the business and the rest of the team too.”

The statistics are stark, but they reflect what many operators have known for some time. According to the Licensed Trade Charity (LTC), the top wellbeing challenges facing the sector are mental health, financial pressure, and workload.

“One-in-four admit to feeling ‘regularly’ stressed or overwhelmed at work,” says Chris Welham, CEO at LTC. “Dealing with difficult or intoxicated customers is the number one cause of stress (41%), followed by long and irregular working hours (39%), high workload and understaffing (33%), and lack of financial security (26%)1.”

With costs still rising, staffing tight, and consumer expectations higher than ever, it’s no surprise that LTC has seen a 63% increase in helpline calls since October 2024 — mostly about mental health and financial stress. This wellbeing crisis is having a profound impact on business and productivity too, contributing to a domino effect of discontentment amongst teams.

“We know employers can gain an estimated 5:1 return2 across retention, productivity, and employee engagement for every £1 invested in an Employee Assistance programme,” Chris shares. “Additionally, our research revealed that nearly half of all sick days are linked to poor mental wellbeing, and that absenteeism costs the hospitality industry a staggering £305m annually1

“But it’s not just the days employees are off sick that affect the bottom line. 44 additional days are estimated to be lost annually for each employee working while in poor mental or physical health, adding a further 45.7m days in lost productivity3.”

Despite the pressure, there’s hope. Many businesses are taking active steps to support their teams — starting with the simple but powerful effect of music. In the PPL PRS survey, 38% of staff said music was their go-to tool for easing burnout.

“Music can help us focus, lift our mood, and ease stress,” explains Marianne Rizkallah, Music Therapist at PPL PRS. “In a silent workplace, people can feel intimidated. But the right background music can make it feel safer to speak up, collaborate, and relax.”

Sam Haggar, Founder of The Beautiful Pubs Collective, agrees. “When teams start to feel the pinch, playing upbeat, positive music can help everyone reset,” he says. “But long-term, leaders must create values-driven workplaces where staff feel safe to raise concerns. Without that, pressure quickly turns into a negative cycle.”

According to Debbie Green, good leadership is key in tackling burnout amongst staff. “Set clear boundaries for your team and lead by example,” she advises. “And never underestimate the power of praise. Acknowledging good work – whether it’s teamwork, a great shift, or hitting targets – reminds staff that work is a positive place to be.”

At The Braywood, part of the WSH Restaurants group, this balance between performance and support is at the heart of their approach. “Career progression starts with clarity and

consistency,” says Thomas Gammella, General Manager. “We have regular one-to-ones, tailored development plans, and structured mentoring to help people move confidently between roles.”

People thrive in environments in which they feel seen, heard and valued – something The Braywood promises each member of staff.

“In hospitality, pressure is part of the job, but we believe wellbeing comes from how we support each other through it. For us, the basics are strong communication and creating a positive team culture,” Thomas explains.

“We make sure pre-shift briefs aren’t just about tasks but also about setting the right tone, checking in on the team, and motivating them. During service, we encourage small but important practices, regular water breaks, rotating positions

where possible to avoid fatigue, and celebrating wins in the moment to keep energy up. After busy shifts, we always take time to acknowledge the team’s effort, so they leave on a high.

“Longer term, we focus on fair scheduling, making sure rest days are respected, and offering opportunities for people to develop their skills so they feel their work is purposeful,” he adds.

For Thomas, trust is vital in building a good relationship between leadership teams and staff, and also, key in making staff

feel comfortable raising challenges or wellbeing concerns.

“We encourage an open-door policy, but we don’t just wait for people to come to us, we regularly schedule one-to-ones, so everyone has a safe space to share thoughts or challenges,” he explains. “Most importantly, when someone raises a concern, we act on it, as a team. Following up quickly and fairly shows the team that their voice makes a difference, which builds confidence and keeps communication flowing.”

Tech is also playing a growing role in reducing stress and

improving communication. Ben Dixon, CTO and Co-Founder of Sona, sees rota-related anxiety as one of hospitality’s biggest pain points. “When shifts are changed last-minute, or hours feel unfairly distributed, morale drops fast,” he says.

Sona’s AI-native platform gives staff real control—letting them manage availability, swap shifts, and receive updates in real time. “It’s not just about filling slots,” Ben says. “It’s about creating workplaces where people thrive. Managers can also collect real-time feedback and spot early signs of burnout—before it escalates.”

Equipping teams with skills, purpose, and knowledge is another cornerstone of wellbeing. Speciality Drinks’ initiative, Speciality Sessions, has become a popular way to reconnect bartenders with their craft. Led by Hannah Lanfear and supported by the sales and marketing team, these sessions offer in-depth category education and a dash of friendly competition.

“We’ve seen a 232% increase in attendance since 2023,” says Hazel Glen, Sales Director. “Bartenders are hungry to learn. Whether they attend in person or dial in remotely, they gain product knowledge and confidence – and the winning team even gets a trip to the brand’s home.”

With the next sessions focusing on vodka and held at Oriole (Covent Garden) and Milk Thistle Bar (Bristol), Glen believes education is central to retention. “In a fast-paced industry, staff

need more than skills – they need purpose, pride and a sense of community.”

The message is clear: investing in wellbeing is as good for people as it is for business. As Chris Welham summarises, “Only 27% of pub and bar employees feel very satisfied with the support available. That leaves a huge gap – but also an opportunity. Formalising wellbeing support can transform retention, morale and productivity.”

Whether it’s through music, technology, leadership styles or training, the most successful operators are those who treat wellbeing as part of the everyday, not an afterthought. As the industry continues to evolve, creating happier, healthier teams is essential for long-term success.

Need

Support Now? LTC 24/7 Helpline: 0808 801 0550 –Free, confidential advice for anyone in the licensed hospitality sector. LTC Wellbeing Platform: Over 6,500 resources including live chat, financial guidance, and mental health tools. Visit ltcharity.org.uk 1.

ELEVATING HOSPITALITY

WITH OVER TWO DECADES OF INDUSTRY EXPERIENCE, MURDO MACLEOD IS ON A MISSION TO REVOLUTIONISE BARTENDER TRAINING THROUGH BAR EXCELLENCE –BLENDING THEATRICAL SERVICE, DIGITAL LEARNING, AND COMMERCIAL IMPACT TO FUTURE-PROOF TEAMS IN A FAST-CHANGING INDUSTRY.

Murdo Macleod has spent over 20 years in hospitality, training teams from independent cocktail bars to international hospitality operations like Moxy Hotels and Compass Group. During this time, something became clear to Murdo: the most successful venues weren’t always the ones with the most exquisite cocktail menus or glamorous interiors, they were the ones with teams that delivered consistently brilliant service.

“Training was always the difference,” Murdo explains. “That’s why I launched Bar Excellence. My focus is simple: helping venues develop good service into unforgettable guest experiences, while significantly boosting profitability. I combine theatre, service excellence, upselling skills, and now digital learning tools to future-proof hospitality training.”

WHY TRAINING MATTERS MORE THAN EVER

The hospitality industry is under pressure like never before. Rising costs are one part of the challenge but the bigger challenge is people. Teams want to feel valued and guests want to feel cared for – training is where both of those meet.

“We’re in an era where a bartender isn’t just pouring a drink. They’re curating moments, building loyalty, and driving sales. Guests today notice when service feels rehearsed or when the energy of the team is low. On the other hand, when a bartender confidently shares a signature cocktail story, upsells a premium spirit fluently in conversation or adds theatre to a serve, that guest will come back and spend more.

“Training isn’t a ‘nice to have’ anymore. It’s the fastest way to unlock consistency, sales, and guest loyalty.”

WHAT MAKES BAR EXCELLENCE DIFFERENT?

A lot of training programmes fall flat because they’re generic, one-off, or delivered in a lecture style that feels disconnected from the floor. That’s where Bar Excellence is different –rooted in expertise and passion, Murdo’s training sessions are personalised to each venue’s needs.

“I have set training content available if requested but the majority of programmes I design are tailored to a venue’s culture and commercial goals, whether that’s lifting guest satisfaction scores, upselling premium spirits, or creating a theatrical cocktail service,” says Murdo.

“I make training inspiring, not boring. We use role play, live demonstrations, theatrical presentation and cocktail storytelling. I also integrate AI-powered tools to make learning land and keep

teams engaged. The results speak for themselves: most venues recoup my training fee within two months through increased sales and improved staff retention.”

THE POWER OF THEATRE AND STORYTELLING

One of Bar Excellence’s unique trademarks is teaching teams to bring theatre into cocktail service and storytelling into menu presentation – something that Murdo believes makes all the difference…

“Theatrical service isn’t about being over the top, it’s about creating moments guests remember. Think of the difference between a server simply delivering a cocktail at the table versus telling a 20-second story about the spirit or adding a theatrical moment that makes a guest instantly want to take a photo. That emotional connection builds loyalty,” Murdo states.

“When the O2 London launched their new members’ bar, I was brought in to train the bartenders on how to deliver incredible cocktail storytelling and theatrical service excellence. It gave the launch a real edge, suddenly drinks weren’t just drinks, they were performances.

“For bartenders, theatre also builds confidence. It gives them permission to shine, to show personality, and to feel proud of their craft. That energy is contagious, both for guests and the wider team.”

Murdo Macleod

IN-PERSON MEETS DIGITAL: THE HYBRID FUTURE

Training has traditionally been delivered in workshops or masterclasses, but the industry is shifting fast.

“I believe the future is hybrid,” says Murdo. “In-person training is irreplaceable when it comes to inspiration, theatre, and team energy. But digital training ensures that knowledge sticks and that it scales across multiple sites.

“For example, I’m currently developing a suite of bartender skills training videos for Moxy Hotels across the UK and Europe. These modules include hospitality mindset, knowledge and excellence in serving all drinks categories, cocktail confidence and includes digital certification, managers can track progress while teams learn consistently. This is where groups with 30+ sites see real impact: the same high standards delivered everywhere at pace. It’s also easy to update the training with new additions and upskill new recruits quickly.

“Digital doesn’t replace in-person training, it complements it. Operators who combine both get the best of both worlds: immersive workshops that spark change, and digital tools that embed it long-term at scale.”

THE ROI OF TRAINING

Some operators still see training as a cost, but Murdo sees it differently…

“Training isn’t a cost, it’s an investment. A confident bartender doesn’t just pour a gin and tonic; they suggest a premium serve fluently in conversation and make the guest feel valued. That directly drives sales.

“A recent hotel group I worked with saw cocktail sales rise by 34% and premium spirit sales climb 19% in the three months after training. That’s a clear return on investment.

“On top of that, trained staff feel supported and are more likely to stay. Reducing turnover saves thousands per year in recruitment and onboarding costs. My clients regularly report that they cover my fee in around two months, thanks to a

combination of higher spend per head and improved retention. There aren’t many investments in hospitality that deliver that kind of ROI so quickly.”

PRACTICAL ADVICE FOR OPERATORS

Not every operator can book a two-day training programme immediately but that doesn’t mean they can’t start improving team performance today. Murdo offers venues some valuable advice…

“One quick win? Dedicate 15 minutes before service to a structured briefing. Cover just one skill, maybe upselling a cocktail or how to handle a tricky guest scenario. Consistency in small doses adds up. It keeps training alive daily, rather than something that happens once a year.

“The worst thing you can do is nothing. Staff turnover and guest expectations won’t wait. Even a small step can transform culture and sales.”

WHAT’S NEXT FOR BAR EXCELLENCE?

The future is bright for Bar Excellence, as Murdo explains, “My focus is twofold: continuing to deliver bespoke in-person training for bars and hotels across the UK, while building scalable digital training programmes that hospitality teams can access on demand.

“Alongside that, I’m growing my Hospitality Blueprint newsletter on LinkedIn, which has quickly become a free go-to resource for bar operators who want weekly insights into utilising AI within hospitality, along with thought leadership strategies on delivering service excellence within your operation.

“Ultimately, my mission is simple: cocktails might bring guests through the door, but unforgettable guest experience is what brings them back. If you’re serious about elevating consistency, sales, and guest loyalty, training is the fastest way to make it happen.”

SERVING SKILLS

DIAGEO’S LEARNING FOR LIFE PROGRAMME IS TRANSFORMING LIVES BY BREAKING DOWN BARRIERS TO EDUCATION AND EMPLOYMENT. GILLIAN DALZIEL, LEARNING FOR LIFE PROGRAMME MANAGER, EXPLAINS HOW THE INITIATIVE EQUIPS INDIVIDUALS WITH THE PRACTICAL SKILLS, PERSONAL RESILIENCE AND WELLBEING SUPPORT THEY NEED TO SUCCEED IN THE FAST-PACED HOSPITALITY INDUSTRY.

CAN YOU DESCRIBE THE VISION BEHIND DIAGEO’S LEARNING FOR LIFE PROGRAMME, AND HOW IT SUPPORTS INDIVIDUALS FACING BARRIERS TO EDUCATION AND EMPLOYMENT?

Learning for Life (L4L) was created to open doors to rewarding hospitality careers for people who face barriers to education or employment. The programme recognises that technical skills alone are not enough; confidence, structure, and guidance are equally important.

By providing a supportive environment from day one, L4L equips participants with the tools they need to navigate hospitality work, from making the perfect cocktail to coping with long hours and high-pressure settings.

Over the last decade, the programme has helped thousands gain meaningful employment and build sustainable careers, providing a bridge for those who might otherwise struggle to access opportunities.

WELLBEING IS EMBEDDED IN THE L4L CURRICULUM. HOW CRITICAL IS THIS TO PARTICIPANT SUCCESS IN A HIGH-PRESSURE INDUSTRY?

Wellbeing is central because hospitality can be an intense and demanding industry. By embedding mental health awareness,

stress management, and emotional resilience into the curriculum, participants are better prepared to cope with pressure before they enter the workforce.

The aim is not just to react to challenges but to proactively build coping mechanisms and confidence. This means participants leave the programme not only able to perform their roles, but also more resilient and aware of how to protect their own wellbeing.

HOW DO THE LIFE SKILLS MODULES HELP SHAPE THE PERSONAL DEVELOPMENT AND RESILIENCE OF LEARNERS?

Life skills modules go beyond technical training, focusing on self-confidence, communication, financial literacy, and problemsolving. These abilities are vital for sustaining a career in hospitality.

Many participants join with low confidence or limited experience of structured work. Life skills sessions help them build purpose and independence, enabling them to approach employment with realistic expectations and a greater ability to navigate challenges. Transformations in confidence can be seen within weeks, boosting both employability and long-term personal development.

Gillian Dalziel

Since

2008, Learning

for Life has reached over 280,000 people globally, delivering lasting impact on both careers and lives.

DIAGEO EMPHASISES OFFERING EQUAL OPPORTUNITY REGARDLESS OF BACKGROUND. HOW DO YOU REACH OR SUPPORT INDIVIDUALS WHO HAVE PREVIOUSLY FACED BARRIERS TO EMPLOYMENT?

The programme actively seeks participants from a wide range of backgrounds, including those who have experienced unemployment, limited formal education, or other barriers to work. Outreach is carried out in partnership with local organisations, Jobcentres, and community networks such as the Scottish Refugee Council, colleges, and universities, ensuring opportunities are visible and accessible.

Each participant is supported by a dedicated Programme Manager, who provides one-to-one guidance to meet individual needs. By creating a safe and inclusive environment where people feel valued, Learning for Life helps level the playing field and gives everyone a fair chance to succeed.

WITH MORE THAN 200,000 PARTICIPANTS GLOBALLY TO DATE, WHAT HAVE BEEN SOME OF THE MOST MEANINGFUL OUTCOMES IN TERMS OF EMPLOYABILITY, CAREER PROGRESSION OR LIFE IMPROVEMENTS?

Since 2008, Learning for Life has reached over 280,000 people globally, delivering lasting impact on both careers and lives. Many secure employment soon after completing the programme, with 64% gaining a job within three months. Employers consistently report that graduates enter with greater confidence, self-awareness, and team readiness.

The benefits extend beyond employability. Participants often describe improvements in motivation, independence, and social connections. For many, gaining the confidence to succeed in an interview or articulate their strengths represents a life-changing shift that also benefits their families and communities.

The data underlines this transformation: 85% of participants increased their knowledge of the sector, 89% reported greater confidence in applying for jobs, and the same proportion found the programme inclusive and accessible. Crucially, 89% agreed the content directly supported their goals. Together, these outcomes show that Learning for Life is not just about preparing people for jobs, but equipping them for long-term careers and brighter futures.

AS THE HOSPITALITY INDUSTRY CONTINUES TO EVOLVE,

HOW

WILL THE PROGRAMME ADAPT TO EMERGING NEEDS?

The programme is continually evolving to meet the changing hospitality landscape. New digital learning options are widening accessibility across the UK, while course content is updated to reflect current industry needs, from operational skills to wellbeing strategies.

L4L is also responsive to wider socio-economic pressures, such as rising costs and workforce shortages, ensuring participants are equipped for roles that may be more complex than in previous years. Importantly, the programme will continue to partner with employers, integrating their feedback to ensure graduates are ready to thrive — helping create a workforce that is resilient, inclusive, and prepared for the future of hospitality.

BAR 1661

AFTER BEING CROWNED IRISH BAR OF THE YEAR 2025, BAR 1661 CEMENTS ITS PLACE AT THE FOREFRONT OF IRELAND’S MODERN BAR SCENE. LED BY CREATIVE DIRECTOR DAVE MULLIGAN, THE TEAM CONTINUES TO INNOVATE AND REIMAGINE WHAT IT MEANS TO SERVE TRULY IRISH HOSPITALITY.

CONGRATULATIONS ON WINNING BAR OF THE YEAR 2025! HOW DOES IT FEEL TO BE RECOGNISED AS IRELAND’S BEST BAR ONCE AGAIN?

It’s been really humbling. At six and a half years old, we were not anticipating the top spot, but, given the ongoing challenges in our industry and how hard our team work, we will gladly take it. BAR 1661 represents so many Irish brands, producers and products on a national and international stage, and we are delighted to share this award with all of them.

THIS ISN’T YOUR FIRST TIME TAKING HOME THE TOP PRIZE; WHAT DO YOU THINK SETS BAR 1661 APART FROM OTHERS IN THE IRISH BAR SCENE?

Yes, we won also in 2022. We’ve won ‘Innovative Bar of the Year’ also, three times in four years, and this is what sets us apart. We constantly push to elevate the experience and what we offer. Whether that be cocktails, spirits, non-alcoholic, or an elevated menu, it’s all considered for our guests. Our 28 Course Cocktail Tasting Experience has been selling out for nearly a year and is something completely unique to our venue. It is a real wow factor and could rival any top restaurant’s tasting menu for a truly special night out.

YOU FAMOUSLY OPENED BAR 1661 “ON A STREET NOBODY WANTED TO GO TO, SERVING A SPIRIT NOBODY WANTED TO DRINK.” LOOKING BACK

NOW, WHAT WAS THE

TURNING POINT WHEN YOU REALISED YOUR VISION WAS RESONATING WITH PEOPLE?

Yeah, that was a choice alright, a lot of people thought we were crazy when we opened in 2019, north of the river in Dublin, somewhat off the beaten track for nightlife. I’m still not sure who was right. A really tough journey getting going, but we persevered and didn’t dilute or change up our offering. We had a really strong sense of purpose, to introduce the world to Poitín and raise Irish cocktail culture to new heights. The concept was well delivered, we knew it just needed people. The early support, custom and approval of the Irish hospitality industry was what spurned us on to keep going. Given the location and unknown destination, people from the other side of the city were not always willing to take the risk, but, when they started to arrive, we knew we were going to make it. It was about five months in before the taxis started pulling up en masse on a Friday and Saturday night. Now, Capel Street has been named one of the coolest streets in the world by Time Out magazine. The area has become a destination, and there’s a real energy now. We knew Poitín was becoming more mainstream when we started seeing

the Belfast Coffee, our house drink made with Bán Poitín, cold brew coffee and double cream, gaining traction in bars from Tokyo to Texas. We knew the drink was resonating with people when it started outselling the Guinness at the venue!

CAN YOU TELL US ABOUT THE INSPIRATION BEHIND YOUR WE CALL THIS POWER COCKTAIL MENU; WHAT ARE SOME STAND-OUT ELEMENTS?

The Power menu really is our statement of intent, something I think every good cocktail menu should be. It’s about the bold creativity, cultural authenticity and the collaborative energy that shapes us. It was our second edition in book format. The original ‘Staunchly Irish & Fiercely Independent’ menu was all about the past, a story of what we felt created the nation’s culture around producing and imbibing alcohol. ‘We Call This Power’ is about the now. It highlights the people, products and producers across the island that make a bar like 1661 all it can be. We couldn’t do this without so many partners, and each drink is dedicated to one of them, their stories, their lives and their craft. 86 pages for a 28-drink menu is kind of crazy to present and a lot of thought has to go into user accessibility. The navigation, imagery, copy, materials and, of course, the drinks needed to be considered to make sure we were catering to existing and future customers. Ensuring we could deliver on the experience they were looking to have when they visited us was imperative. As such, a two-page standard menu is introduced at the start of the book, with the longer format a journey of discovery.

Dave Mulligan

For BAR 1661 it’s all about our guests, their experience, their relationship with us and how we can make them feel.

WHAT DOES THE MEANING OF TRUE HOSPITALITY MEAN TO THE BAR 1661 TEAM; HOW WOULD YOU DEFINE IT?

It’s a good question, as hospitality is present in so many factors of society and can’t be a one size fits all model. For BAR 1661, it’s all about our guests, their experience, their relationship with us and how we can make them feel. From the moment they book a table right up to that moment they leave the venue, we agonise over every touch point. Awards are important and are invaluable in driving local and tourist business alike, but our debrief on winning (after a quick toast to the team of course) is that yesterday we might have thought we were the best, but today customers are coming in expecting the best, meaning we have to level up, pay more attention to detail, and meet their expectations. In reality, we pay attention to our google and online reviews more than industry or international awards. It’s this real time feedback that is analysed and acted upon to make sure we are accommodating everyone, with the aim of giving people magical moments to remember.

WITH BOTH BAR 1661 AND THE SACKVILLE LOUNGE THRIVING, WHAT’S NEXT FOR YOUR TEAM? ANY EXCITING PLANS OR COLLABORATIONS ON THE HORIZON?

We’ve been really happy with how The Sackville Lounge has landed. BAR 1661 is established and really clear on its mission; we didn’t want to just copy and paste and knew our goals and

narrative had to change. We wanted to bring some much needed old fashioned glamour back to the heart of Dublin. We found a really iconic north inner city venue, there since 1914. A smaller venue, focused on elevated classics, it’s more high energy, music and good time focused. With regards to our other projects, we want to refocus on our mantra since launch. One: to introduce the world to Poitín. Two: raise Irish cocktail culture to new heights. On the former, we have moved on from some external and lockdown projects and are promoting and pushing Poitín around the world again. It’s what made us who we are and we feel we are the best ambassadors for the category. Our next menu will start development this winter, and Poitín’s presence on the list will only be going up. On the latter, we have our usual amount of outgoing travel promoting Irish spirits, but also a really packed schedule of people visiting our capital to showcase forward thinking bars, with Attaboy, Himkok, Harry’s Bar and the sublime FOCO Barcelona to name a few. We want to show off our city while bringing the best of the best to Ireland. As regards a new venue, I think we have one more in us for Dublin. We have always focused on rejuvenating the north side of our city, but more people are asking us to cross the river. It can be a little commercial over there, but we’d love a chance to disrupt that with a food led, high energy cocktail venue sticking to our ethos of promoting Irish produce first.

bar1661.ie

@1661bar

LONDON COCKTAIL WEEK RETURNS!

FROM 9–19 OCTOBER, THE BARTENDER KNOWLEDGE EXCHANGE IS BACK – WITH FLAVOUR MASTERCLASSES, HANDS-ON ICE WORKSHOPS, BEHIND-THE-SCENES ACCESS AT WORLD-CLASS BARS, AND EXCLUSIVE SESSIONS WITH SOME OF THE BIGGEST NAMES IN THE INDUSTRY.

Every October, London Cocktail Week takes over the city with a celebration of creativity, community and the people behind the bars who make London one of the most exciting cocktail capitals in the world. From 9th - 19th October, more than 200 venues will come together for eleven days of special serves, collaborations and industry-led events, making it one of the biggest fixtures in the global bar calendar.

For bartenders, operators and brand teams, the festival has always been about more than what’s in the glass. It’s become a time when the industry comes together, sharing ideas, sparking connections, and taking inspiration from one another. And at the centre of that spirit sits the Bartender Knowledge Exchange, a programme built to celebrate the craft and creativity that drives the industry forward.

Curated by London Cocktail Week founders Hannah SharmanCox and Siobhán Payne, the Bartender Knowledge Exchange brings together some of the city’s most respected names and venues for a series of intimate and immersive learning experiences designed specifically for those working in hospitality.

This year, London Cocktail Week will see bars such as Dram, with owners Simo, Chris and Jack, hosting an in-depth discussion to learn the good, bad and ugly details of opening your own bar. From the back end, front of house, and establishing a brand, this talk will cover everything aspiring bar owners will have ever wanted to know.

Newly opened bar Waltz will showcase the session of “Sip, See, Savour: How Different Glassware Shapes the Cocktail Experience” with owner Gento Torigata, for an immersive knowledge exchange exploring how glassware changes the way guests

EVENTS

experience a drink. Classic cocktails will be presented in their range of Japanese Kimura glassware - tested and experienced together to decide which is the optimum choice.

Erik Lorincz of Kwãnt is opening up his Omakase Experience each day for one person to come and learn from the very best and be part of the team that creates, preps and presents his fivecourse omakase experience at his award-winning bar. Arriving before service, the bartender will be involved in the hands-on preparation of that day’s ingredients, watching Erik’s creativity in bringing together the special menu and being part of the team that presents these drinks to guests during London Cocktail Week.

For those looking to deepen their technical foundations, Archive & Myth’s Laurie Howells is running an essential session on flavour extraction, breaking down five core methods and how they can transform a cocktail programme. Meanwhile, at Hawksmoor, Group Head of Bars Liam Davy shares insight into running drinks programmes across 13 restaurants in seven cities, discussing everything from aligning creativity with commercial realities to adapting to different markets and keeping large teams engaged.

The Bartender Knowledge Exchange also opens the doors to some of the city’s most influential bars. At The Connaught Bar, participants are invited behind the scenes to watch one of the world’s most awarded teams in action, learning how they prepare for service and experiencing their meticulous attention to detail first-hand. Over at Lyaness, the senior leadership team will guide participants through their new Collaboration Menu, discussing how they use storytelling, theatre and flavour to create drinks that continue to shape global trends.

There is also plenty for bartenders looking for hands-on experiences. At Swift Borough the team will demonstrate the craft of hand-cracked ice, guiding participants through precision techniques to nail presentation and workflow. Happiness Forgets

invites bartenders to explore what makes a modern classic, sharing the thinking behind the bar’s most enduring drinks before challenging participants to create their own, complete with a mystery box competition and prizes for the winner. And at The Royal Cocktail Exchange, Elliot Ball and his team lead their highenergy “Full Send” workshop, exploring creative flavour-building, practical menu design and the spreadsheets that make it all possible.

What makes the Bartender Knowledge Exchange special is the scale of access it offers. These sessions are deliberately small, some limited to just a handful of spots, giving participants the chance to learn, taste, question and connect directly with the people at the pinnacle of their careers. It’s about gaining insights bartenders can take straight back to their own bars, swapping stories with peers, and walking away with new ideas ready to put into practice the next day.

Tickets for the Bartender Knowledge Exchange are free but extremely limited and allocated via ballot at londoncocktailweek.com. For bartenders looking to sharpen their skills, pick up new techniques and connect with the people shaping the industry, it’s one of the most valuable opportunities London Cocktail Week has to offer.

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

A SPOTLIGHT ON: TEQUILA

WE DELVE INTO THE RAPIDLY EXPANDING TEQUILA CATEGORY TO UNCOVER THE KEY DRIVERS BEHIND RISING CONSUMER DEMAND – AND HOW OPERATORS CAN SEIZE THE OPPORTUNITY.

TEQUILA TAKES THE STAGE

WE SHARE FIVE EFFECTIVE WAYS TO MAKE YOUR TEQUILA COCKTAIL MENU MORE INVITING FOR CURIOUS GUESTS.

1

PAINT A PICTURE

If you want your tequila cocktail menu to stand out and truly captivate curious guests, it starts with how you present your drinks. One of the easiest and most effective changes is to use fun, descriptive language. Don’t just list ingredients – paint a picture. Instead of saying “Tequila, lime, agave,” you might describe it as “bright, citrusy, and dangerously smooth—think margarita, but with a secret.” This kind of wording stirs curiosity and invites guests to explore flavours they might not otherwise try.

HIGHLIGHT TEQUILA STYLES

Another powerful way to elevate your menu is by showcasing the different types of tequila you use. Many guests only know the basics, but highlighting whether a cocktail features a blanco, reposado or añejo tequila can spark interest. Consider using icons, colour coding or short tasting notes to guide them: blanco for crisp and clean, reposado for smooth and oaky and añejo for rich and complex. This not only helps guests make more informed choices, but also turns your menu into a learning experience – something many curious drinkers will appreciate.

2 3 4 5

FEATURE HELPFUL POINTERS

To make the menu even more approachable, highlight a few staff picks. People often feel overwhelmed by too many choices, so calling out two or three go-to cocktails can ease decision-making and boost confidence. These could be your most balanced, unique or best-selling drinks – anything that acts as a friendly entry point into the rest of the list.

FLIGHTS AND MINI POURS

For the extra curious or indecisive, consider offering a tequila cocktail sampler or a flight of small pours. Mini versions of three signature cocktails let guests try different styles without committing to a full drink. Alternatively, a flight of neat tequilas – served with tasting notes – can create a fun, educational moment that turns ordering into an experience.

UNIQUE INGREDIENTS

Finally, don’t be afraid to experiment with unexpected ingredients or seasonal themes. Drinks that feature flavours like spicy tamarind, smoky mezcal, hibiscus, or roasted pineapple immediately stand out. These bold choices catch the eye and start conversations. Even if guests don’t order them right away, they’ll remember your menu as something different, and that’s exactly what keeps people coming back.

ALL EYES ON AGAVE

TEQUILA’S TRANSFORMATION FROM A LATE-NIGHT STAPLE TO A CELEBRATED, SUPER-PREMIUM SPIRIT IS UNDERWAY, WITH BRANDS LIKE PATRÓN, NEURITA AND HACIEN TEQUILA LEADING THE CHARGE THROUGH CRAFTSMANSHIP, STORYTELLING AND FLAVOUR INNOVATION.

Over the past decade, tequila has undergone a dramatic transformation, evolving from a party staple to a globally recognised, premium spirit. Once relegated to the world of shots, it has since found its place in refined cocktail menus, enticing both seasoned drinkers and newcomers. As tequila’s rise continues to gather momentum, it’s evident that the future of the category is not only bright but brimming with innovation.

Tequila’s journey from being a spirit reserved for late-night

shots to one of the most versatile and celebrated spirits in bars and restaurants around the world has been nothing short of remarkable. The most recent IWSR data paints a clear picture: in 2023, tequila was the fastest-growing spirit in the UK, with value sales climbing 12.4% to £175 million. This surge in popularity shows no signs of slowing down. But what’s driving this rapid rise?

Historically, tequila was mainly consumed neat, often by a male-dominated crowd. Today, however, things are changing

A SPOTLIGHT ON: TEQUILA

Consumers are looking for authenticity, quality and craftsmanship.

rapidly. As Bacardi’s Lauren Mote, Global Director of On-Trade Excellence at PATRÓN Tequila, points out, tequila is becoming more inclusive, particularly as larger brands pivot to embrace the growing cocktail culture. “While tequila has deep roots in heritage and tradition, it’s increasingly being served in creative cocktails, catering to a wider audience, especially women,” she says.

Supporting this, Seb Francis, Co-Founder of HACIEN, also notes drinkers’ growing appreciation of purity and 100% agave tequila. “While strict regulations protect the spirit, some brands have faced scrutiny for using additives. This has fuelled a movement of ‘tequila purists’ who champion authenticity,” Seb says. HACIEN’s philosophy blends this heritage with visionary thinking, creating tequilas rooted in tradition but made for today — honouring the past while embracing bold new flavoured expressions appealing to modern drinkers without compromising the spirit’s integrity.

This shift in drinking habits is a clear indicator of the broadening appeal of tequila, moving away from the stereotype of the “party drink” to a more sophisticated and accessible spirit for all.

In the UK, margaritas have become the number-one trending cocktail, pushing tequila into the spotlight. However, it’s not just margaritas that are gaining traction – tequila is now being used in everything from spritzes to innovative twists on classics, like the Tequila Negroni.

Neurita Tequila, a female-founded and multi-award-winning tequila brand, is perfectly positioned to tap into this trend. “Our

range of 100% agave, premium tequilas are naturally flavourinfused, making them both delicious and easy to mix into cocktails – perfect for the UK’s number-one trending cocktail: the margarita,” says Neurita’s Founder, Lucy Smith. Their vibrant yet sophisticated bottle designs, combined with their easy-todrink, flavour-infused tequilas, make them an appealing choice for both bartenders and drinkers looking for an elevated tequila experience.

Seb echoes this sentiment on flavour innovation and versatility, emphasising their bold, unapologetic energy: “We want drinkers to feel empowered. Every sip is a call to action, a reminder to live in the now and find the extraordinary in every moment.”

HACIEN uses 100% blue weber agave, staying true to authentic craft and quality, while innovating with flavoured expressions like Pineapple, Lemon & Lime, and Summer Berries that make tequila approachable and exciting for a wider audience. “We believe flavoured tequila is the future of the category, and we’re at the forefront of this movement,” Seb explains.

This versatility is essential for bars and pubs aiming to keep their cocktail menus fresh and exciting. From the refreshing Paloma to the fiery Spicy Mango Margarita, the possibilities for tequila-based serves are endless. Neurita’s easy-to-mix flavour profiles offer bartenders the chance to get creative with minimal ingredients, making tequila cocktails more accessible and fun than ever before.

Seb advises bartenders to craft cocktail offerings that take consumers on a journey through the tequila category. Their

A SPOTLIGHT ON: TEQUILA

range spans fruity expressions to rich, agave-forward profiles, with cocktails like the ‘Peach Paloma Spritz’ featuring their Summer Berries tequila, or the rich Espresso Martini made with their Coffee Expression. “We like to separate our cocktails based on different categories — Fruity, Savoury, Spicy, rich and agave forward — showing the versatility of our range and accommodating different palates,” Seb adds. They also emphasise the power of evocative cocktail descriptors to guide consumers, reminding us that mixology is an art form, and vivid descriptions can help seduce and convert guests who may not yet imagine the taste from a simple ingredients list.

For bars and pbs, one of the most compelling ways to engage customers with tequila is through storytelling. The tequila category is rich with tradition, and sharing that story can spark curiosity among guests, especially those new to the spirit.

Take PATRÓN, for example. With over 35 years of history, their meticulous production methods and commitment to quality provide a rich backdrop for storytelling. From the hand-harvested Blue Weber Agave to the traditional brick ovens where the agave is slowly roasted, every bottle of PATRÓN tells a story of craftsmanship. “We want people to feel confident in what’s in their glass,” says Lauren. “Consumers are increasingly seeking transparency, and we’re proud to offer a product made from just three simple ingredients: Blue Weber Agave, water and yeast.

“Our latest prestige portfolio innovation, PATRÓN EL ALTO is a perfect example of tequila storytelling,” Lauren shares. “This tequila was crafted over the course of four years and refined through more than 300 tastings, blending Extra Añejo, Añejo, and Reposado tequilas, from both tahona and roller milling, each aged to perfection. When guests hear that level of care and craftsmanship, they understand they’re not just drinking tequila,

they’re tasting the dedication of the jimadors, the artistry of traditional methods and the cultural heritage behind every pour.”

Similarly, Neurita Tequila has embraced a narrative that resonates with modern consumers, particularly women. Their founder, Lucy, who is passionate about margaritas, created a brand with women in mind, aligning with the desires and preferences of female drinkers. The story behind Neurita is one of empowerment, fun and flavour – key ingredients for making tequila approachable and exciting. “Storytelling is at the heart of Neurita,” Lucy explains. “We are redefining the tequila category by aligning it with the desires of female spirits consumers.”

Seb also highlights storytelling as key for sparking curiosity. Their range caters to diverse palates, and they believe that cocktails should take consumers on a discovery journey. “Never underestimate the power of a cocktail descriptor — an evocative description can help guide consumers through their decision path and convert curiosity into confidence,” Seb advises.

Looking ahead, the future of tequila is brimming with possibilities. As more brands enter the market and introduce innovative flavours, the category is expected to continue growing – especially in the super-premium segment. Lauren predicts the prestige tequila category will double in size, with consumers increasingly trading up for higher-quality sips. “Consumers are looking for authenticity, quality and craftsmanship,” she notes.

“And at PATRÓN, we’ve been leading that journey from the start.”

Innovation is key to tequila’s future. While traditional, neat serves will always have their place, the real growth lies in tequila’s versatility in cocktails. With the launch of flavour-infused options and new premium offerings like PATRÓN EL ALTO, which blends Extra Añejo, Añejo, and Reposado tequilas, the category is

A SPOTLIGHT ON: TEQUILA

pushing boundaries and offering consumers a more complex, elevated drinking experience.

Moreover, tequila’s growing popularity isn’t confined to the UK – it’s a global phenomenon. As markets around the world embrace the spirit, expect more bartenders and hosts to showcase tequila in unique and exciting ways, from tasting flights to curated cocktail menus.

Seb shares a similar vision for the future: “It’s all about the flavoured tequila movement using 100% agave, of course. We’ve seen it with gin, vodka and rum — now it’s tequila’s time to shine. Watch this space!”

For bars and hosts, creating a memorable tequila menu doesn’t have to be complicated. Lauren recommends offering a small but thoughtfully curated selection of cocktails, highlighting different tequila styles. “We recommend featuring two or three serves with distinct flavour profiles,” she suggests.. “For example, a cocktail flight might include a PATRÓN Margarita, PATRÓN Paloma or the PATRÓN Anejo Old Fashioned, whereas the more elevated spirits on their own, might include three great examples from the range, including PATRÓN Silver, Reposado & PATRÓN EL ALTO either on the rocks or neat.”

Incorporating tequila tasting flights, perhaps featuring PATRÓN Silver, Reposado, and Añejo, gives customers the opportunity to explore the nuances of aged tequilas. Pairing these tasting experiences with tapas or high-quality cheeses can elevate the occasion, making the tequila journey both delicious and memorable.

Seb advises bars to “take your customers on a journey ensuring a variety of tequilas on offer, from classically aged, like our Añejo Cristalino — charcoal filtered for smoothness and colour removal — to our flavoured expressions, which are great

entry points for new people exploring the world of agave.”

For guests who might be sceptical about tequila, the Margarita remains the go-to cocktail to convert them. “Our Classic Margarita made with Neurita Citrus Tequila is a guaranteed winner,” Lucy reveals. “It’s a simple three-ingredient recipe: Neurita Citrus Tequila, fresh lime juice, and agave syrup. That’s it – fresh, balanced, and irresistibly smooth.”

Seb agrees, adding their own recommendation: “Our Pineapple Tommy’s is a clear winner… anyone who tries it is sold. It’s super easy to make and allows the tequila to shine. 50ml HACIEN Pineapple Tequila, 20ml agave syrup, 20ml fresh lime juice with plenty of ice.”

The simplicity and refreshing nature of a well-made Margarita, particularly when crafted with premium tequila like Neurita, PATRÓN or HACIEN, can win over even the most hesitant drinkers. For a twist, try offering variations like the Spicy Pineapple Margarita or the Paloma Perfecta, both of which showcase tequila in a refreshing, approachable way.

Tequila has come a long way from its humble origins as a shot-and-lime staple. With a growing array of brands, innovative flavour profiles, and a focus on premium offerings, tequila is poised to remain a major force in the spirits world. From highend cocktails to the rise of tequila in new and creative serves, the future of tequila is all about versatility, storytelling and flavour innovation.

Whether you’re a bartender looking to diversify your drinks menu or a pub owner hoping to tap into a growing trend, embracing tequila’s evolution is an exciting opportunity. With a focus on quality and creativity, the tequila category is set to continue its rise, offering drinkers new experiences, deeper stories, and a refreshing twist on classic cocktails.

CASA SOL

AT MAXX ROYAL BODRUM RESORT’S CASA SOL, BEVERAGE MANAGER SHAVINRAJ GOPINATH IS REDEFINING THE RESORT COCKTAIL EXPERIENCE WITH A BOLD FUSION OF LOCALITY, INNOVATION AND SUSTAINABILITY. FROM MOLECULAR MIXOLOGY AND HYPER-LOCAL PRODUCE TO INTERNATIONAL BAR COLLABORATIONS, SHAVINRAJ SHARES HOW CASA SOL IS CREATING A NEW STANDARD FOR IMMERSIVE, EXPERIENTIAL LUXURY ON THE TURKISH RIVIERA.

CASA SOL OFFERS AN ELEVATED YET INTIMATE TAKE ON THE BODRUM EXPERIENCE. HOW WOULD YOU DESCRIBE THE UNDERLYING PHILOSOPHY THAT SHAPES THE GUEST EXPERIENCE HERE?

We wanted to offer something different in the Bodrum scene when it comes to cocktails. People often think of resorts as just offering fruity frozen drinks, or you have the beach clubs with bottle service for a totally different experience. Casa Sol is offering thoughtful craft cocktails, without losing the relaxed resort environment our guests come to Maxx Royal Bodrum Resort for. With Casa Sol, we wanted to offer an all-day food and drink destination that allows guests to enjoy different experiences throughout the day – starting with a calm beachside breakfast while the energy picks up throughout the day, and then the vibe really gets going when the sun goes down and the music goes up. Think calm beach atmosphere with Ibiza tunes to dance to in the day and the Miami nightlife scene transformation in the evening, with soulful Latin beats and groove.

FROM ITS BEACHSIDE AL FRESCO SETTING AND PERSONALISED SERVICE, WHAT CORE ELEMENTS DO YOU BELIEVE DISTINGUISH CASA SOL FROM OTHER LUXURY ESCAPES IN BODRUM?

Our cocktail offering and curated spirits list is where Casa Sol really shines. Now in our second season, our cocktail menu this year is called “GOING LOCA-L,” a play on words which celebrates locality while also teasing the “crazy” (or “loca” in Spanish) work happening behind the scenes with molecular gastronomy in Casa Sol’s lab. Each of the drinks is infused with a specialty tea from Melez, a local Turkish tea company. Inspired by Istanbul - a blend of East and West, past and future, bitter and sweet – Melez is known for their highquality teas which redefine the art and culture of traditional tea brewing from all around the world. The tea menu was meticulously blended by the Casa Sol and Melez teams to give a more diverse tasting menu option that will resonate with both

local and international guests. Only the finest ingredients were used directly from the source from all parts of the Mediterranean and around the world.

TEA, TERROIR, TRADITION – YOUR COCKTAIL PROGRAMME WEAVES THESE IDEAS TOGETHER IN SUBTLE, SURPRISING WAYS. WHAT KIND OF SENSORY JOURNEY DO YOU HOPE YOUR GUESTS EMBARK ON WHEN THEY SIT DOWN FOR A DRINK AT CASA SOL?

We aim for every drink to be four-dimensional – look, smell, taste and feel. From the ingredients that go into the drink itself to the presentation with our custom glassware, every element is carefully selected and thoughtfully prepared to impact the

We aim for every drink to be four-dimensional – look, smell, taste and feel.

Shavinraj Gopinath

HOSPITALITY AROUND THE WORLD

final guest experience. From first sight to taste, every sensory element plays a part. We’ve also implemented a minimal waste programme for all garnishes used, where we reuse ingredients from drink prep as garnishes. This is a big part of us giving back to society, ensuring we’re not wasting anything. Everything we do within the programme needs to be intentional and needs to make sense.

YOUR ON-SITE FARMING PROGRAMME IS AN AMBITIOUS UNDERTAKING. CAN YOU TELL US MORE ABOUT HOW THIS HYPER-LOCAL APPROACH TO INGREDIENT SOURCING IS INFLUENCING BOTH THE BAR PROGRAMME AND THE BROADER CULINARY EXPERIENCE AT CASA SOL?

We now grow produce that you don’t get to see normally in Türkiye, such as lychee, longan and star fruit, which creates awareness among guests on what is available elsewhere, and allows us to expand our offerings at Casa Sol and the wider resort. This creates a new turning point in the mindset of how cocktails are perceived here in Türkiye. Now people know what they are missing out on with international flavours not normally available here, and it makes guests become more adventurous in trying things they normally would not.

THIS SEASON, CASA SOL HAS TRANSFORMED INTO A GLOBAL COCKTAIL HUB, HOSTING SOME OF THE WORLD’S MOST RESPECTED BARS THROUGH YOUR ‘GUEST SHIFT’ SERIES. WHAT WAS THE VISION BEHIND THESE COLLABORATIONS, AND WHAT KIND OF IMPACT DO THEY HAVE ON THE GUEST EXPERIENCE?

We started with our guest shift collaborations last season, and are excited to continue them this year with some amazing new international guests - with highlights such as 28 HongKong Street (Singapore), Pickwicks Chronicles (Bangkok), Side Hustle (London) and Tokyo Confidential. We wanted to bring a little

something extra to our guests beyond our own offering at Casa Sol, and give them a taste of what makes our international cocktail community so special. Because we’re a seasonal resort and we’re open during the summer, we’re also able to travel in the off-season and visit bars who we have hosted and who we hope to host in the future. This allows our own team to expand their horizons and learn from the global hospitality community, which pushes us to be better for our own team and guests.

LUXURY TODAY IS MORE NUANCED THAN EVER – OFTEN LESS ABOUT OPULENCE, AND MORE ABOUT CONNECTION, AUTHENTICITY, AND SPACE TO BREATHE. WHAT DOES “LUXURY” MEAN TO YOU WITHIN THE CONTEXT OF CASA SOL, AND HOW IS THAT REFLECTED IN THE WAY YOU HOST YOUR GUESTS?

We’ve seen a noticeable shift in luxury becoming more experiential; creating unforgettable memories is the way forward, I believe. This is no longer just a trend; it’s the future of highend hospitality. We always aim to anticipate our guests’ needs and make sure that we always go above and beyond their expectations. Luxury isn’t about the product anymore, it’s about human emotions and emotional factors we need to touch on. True luxury is in the details that make someone feel truly seen, understood and cared for.

CASA SOL HAS ALREADY CARVED OUT A DISTINCT IDENTITY IN THE BODRUM HOSPITALITY SCENE. LOOKING AHEAD, HOW DO YOU ENVISION THE PROPERTY EVOLVING OVER THE NEXT FEW SEASONS?

We want to continue to push our boundaries and to educate our guests on sustainability, while trying to cut down on our carbon footprint. This means pushing our lab programme to work with local farmers and producers to create a truly multi-dimensional experience for our guests, and also ensuring reuse of waste and of single use items. We firmly believe that showing people a little care goes a long way.

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

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.