Bar Magazine September 2023

September 2023

The Rum issue

INSIDE: HOSPITALITY HEROES • VENUE OF THE MONTH

• TRAINING

Trevisana Bio Raboso Frizzante IGT

Domain Moutard Pet’ Mout’ Pétillant-Naturel Chardonnay

Domain Moutard Pet’ Mout’ Pétillant-Naturel Rosé

Deliciously sparkling red wine from Italy. Serve chilled for summer vibes.

A super trendy natural wine. Slightly fizzy with a refreshing hit of citrus.

A stunning Pinot Noir rose with just the right amount of sparkle. Drink chilled and enjoy as an aperitif.

Sparkling wines for September, perfect for the last of the summer sun.

Available to the UK trade exclusively through Lanchester Wines www.lanchesterwines.co.uk 01207 52 1234 sales@lanchesterwines.co.uk

EDITOR Eleasha Pritchard ep@cimltd.co.uk

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

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

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

CREDIT FACILITIES MANAGER Gwen Lee creditcontrol@cimltd.co.uk Tel 01795 509103

DESIGN & PRODUCTION James Taylor james@cimltd.co.uk Grant Waters grant@cimltd.co.uk

MARKETING MANAGER Lucas Payne lucas@cimltd.co.uk

SALES DIRECTOR Tom Woollin tom@cimltd.co.uk

CHIEF EXECUTIVE John Denning jdenning@cimltd.co.uk © 2023 TGM Publishing Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher.

Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope.

Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to TGM Publishing Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

Rum

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n this extensive Rum issue, we delve into the category and provide insight on all that this unique and wellloved spirit has to offer. With the help of industry experts, and Global Rum Ambassador himself, Ian Burrell, we provide invaluable advice on the growing rum sector, and why bars, now, more than ever, should be embracing and expanding their rum serves.

Further on in the issue, we take a look at staff wellbeing and education in our Staff and Training feature. Delving into the importance of investing in your staff, and how this inevitably will bring your venue continued success.

In our Hospitality Heroes feature, we sit down with Nicolas Medicamento who shares his inspiring story on how he became a key player in the industry. He also shares

September 2023

some humbling advice to fellow bartenders, placing importance on being kind to yourself, and others.

Head to our BMA pages for new announcements on what you can expect on the night. With four months to go until the special event, make sure you’ve applied: www.barmagazine.co.uk/ barmagazineawards.

Eleasha Pritchard Editor

/barmagazineUK

The Rum issue

@barmagazine Cover: Ulvi Safari @ Unsplash

@barmagazineuk INSIDE: HOSPITALITY HEROES • VENUE OF THE MONTH

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www.barmagazine.co.uk

• TRAINING

www.barmagazine.co.uk

Contents 12

HOSPITALITY HEROES We sit down with Nicolas Medicamento, who tells us more about his innate passion for hospitality and how this has been the driving force in his success.

29 BAR MAGAZINE AWARDS With only four months left to go until the BMAs, we share some new and exciting information about what the night will have in store!

43 RUM We take a closer look at the ever- growing rum category, and provide expert advice on how your bar can expand and embrace the rum offerings you serve.

56 NEW CREATIONS Smirnoff shares some classic, vodkabased serves loved by all.

58 VENUE OF THE MONTH Turtle Bay, Hammersmith, London.

60 SOCIAL MEDIA LOOKBOOK We provide a little ‘rumspiration’ with our favourite rum serves of the month.

63 STAFF AND TRAINING With the help of leading experts, we take a look at how investing in your staff can bring greater success for your venue.

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HOSPITLITY AROUND THE WORLD Punch Room at EDITION Hotels.

www.barmagazine.co.uk

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DRINKS NEWS

Britvic launches new Cocktail Mixers

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ritvic is expanding its iconic range of mixers and juices with the launch of three new Cocktail Mixers that tap into the increasing demand for elevated serves that also deliver on great taste. The move will help bartenders prepare perfect drinks every time, with only the addition of the chosen spirit needed to mix up classic cocktails. The range features Mojito, Piña Colada and Strawberry Daiquiri mixers, and will be available from August 2023 exclusively for the hospitality channel.

All three mixers come in at under 40

kcal per serve, are HFSS compliant and are suitable for vegans.

The launch will be supported by social

media, merchandising, and point of sale.

The range will be available via www.sensationaldrinks.com.

Captain Morgan unveils new premium offering

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aptain Morgan, the No.1 rum brand in GB1, is expanding its portfolio with the launch of Captain Morgan Black Spiced rum based spirit (40% ABV). The 70cl bottle with notes of vanilla, black cherry, and caramel will be available exclusively on Amazon and TheBar.com from 29th June, before rolling

out into the wider convenience, wholesale, grocery and on-trade channels from September 2023.

The latest innovation is an exceptionally smooth, premium spiced spirit drink, boasting a full-bodied flavour with notes of vanilla, black cherry, and caramel. Captain Morgan Black Spiced can be enjoyed neat

over ice, mixed with Ginger Beer or Cola, or as a Black Spiced Old Fashioned. Its dark liquid and striking bottle design make the product stand out on shelf and on the back bar.

INTUNE CBD Drinks: A healthy alternative

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ntroducing INTUNE CBD drinks, founded by female start-up Hannah Glasson, Spirits Award Winning, INTUNE are made with the highest quality ingredients and infused with pure CBD, a natural compound that promotes relaxation and balance.

With a range of delicious flavours to choose from, including Pomegranate & Ginger, Grapefruit & Mint and Elderflower & Hops there’s a flavour for everyone.

What sets INTUNE CBD Drinks apart is their commitment to functional health and wellness. Each drink is formulated with functional ingredients that help you feel your best, whether you’re looking for an energy boost or a way to unwind after a long day.

All of the INTUNE CBD drinks are made with high-quality, all-natural ingredients and are free from artificial colours, flavours, and preservatives. They are also vegan-friendly and gluten-free. Making them a healthier alternative to many other drinks on the market.

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DRINKS NEWS

Take a Bow with Strongbow

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his summer, the UK’s number-oneselling cider brand, Strongbow, will hero the Great British pubs’ workforce with its first-ever ‘Take a Bow’ campaign. Strongbow will encourage pub operators to celebrate their staff to ‘Take a Bow’ by nominating one of their employees who embodies everyday greatness.

Four winners will be announced throughout the summer on Strongbow’s social channels, with winners receiving their own limited-edition apple ‘Take a Bow’ badge and gift box with Strongbow branded merchandise, along with a £200 gift card. The pubs with the winning staff will also receive free stock and glassware for taking part.

Nominations for the ‘Take a Bow’ competition can be made at https:// uk.strongbow.com/takeabow by 18th September 2023.

Speciality & Fine Food Fair partners with The Great Brand Exchange

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he Great Brand Exchange has joined forces with Speciality & Fine Food Fair 2023, taking place on 11-12 September at Olympia London, to give food & drink brands the opportunity to pitch live to senior industry buyers and secure a unique prize.

Pitch Live, taking place on day one of the

Fair at 13.45 in the Trends Theatre, will see four innovative producers pitching their business to an esteemed panel of industry judges and a live audience.

To find out more about this year’s edition of Pitch Live, in partnership with The Great Brand Exchange, visit specialityandfinefoodfairs.co.uk/pitch-live.

Entrants must be exhibiting at Speciality & Fine Food Fair 2023 and have been trading for under three years at the time of the event on 11-12 September.

RumFest returns to London this October

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he world’s longest running rum festival, RumFest, returns for its 17th year, inviting visitors to embark on a rum journey with some of the biggest names and exciting newcomers in the industry. Last year, over 3000 visitors descended to see the master blenders, distillers, ambassadors and industry aficionados and this year promises to be its best yet featuring brand new cheese and rum masterclass.

Taking place on Saturday 14th and Sunday th 15 October, RumFest’s consumer show will welcome rum bars, brands, mixologists and master blenders, all of which will be presenting a series of workshops, seminars, tastings, demonstrations and competitions over the two days. The festival will feature over 400 of the most diverse rums from across the globe, alongside live music and dancing during “Carnival Hour”. With RumFest taking place during Black History Month, the festival will also shine light on black-owned rum owners and brands.

RumFest will take over the ILEC Conference Centre for the fourth year in a row for an extensive showcase of all things rum. There will be brand-led seminars and masterclasses from Equiano, V Rum, Angostura Rum, Foursquare Distillery, Ron Arehucas, Ron Diplomatico, Bayou Rum,

Appleton Estate Rum, St Nicholas Abbey, J Bally, Old Monk Rum, Black Tot Rum, Ron Santiago de Cuba, Camikara Rum and many others, alongside food caterers Heart & Soul Caribbean with their famous Rotis.

Also exhibiting over the weekend are a number of rum bars.

The RumFest Trade Show & Conference, in partnership with Class magazine, is taking place on Monday 16th October and will see new and boutique rum brands showcasing

their products to industry professionals, buyers and key decision makers from influential retailers. The RumFest Trade Show & Conference is the UK’s premier event providing a platform for emerging, independent and boutique rum brands for well over a decade.

For press applications, please contact olivia@wearefullfat.com. For full information on RumFest and to buy tickets head to rumfest.co.uk. www.barmagazine.co.uk

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DRINKS NEWS

Mediterranean Aperitivo Programme

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he UK Bartenders Guild has announced a host of activities aimed at raising awareness of European quality products and the Mediterranean ritual of aperitivo with British bartenders and consumers.

The programme, which will be delivered by the Guild, together with the beneficiaries of the Mediterranean Aperitivo Programme (MAP), will champion quality European food and drink producers whilst aiming to educate and engage the UK’s hospitality professionals about this age-old lifestyle.

The campaign will kick off with a number of masterclasses hosted by an aperitivo expert, followed by an entire week of activations for Mediterranean Aperitivo Week, due to take place between 23rd and 29th October.

For more information, or to nominate your venue to take part in Mediterranean Aperitivo Week, please contact Adamo Varbaro at map@ukbartendersguild.co.uk.

Nelson Advantage glasswasher

The Burnt Chef Project launches fundraiser

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ide for Mental Health, the first dedicated cycle fundraiser from The Burnt Chef Project, will see a group of dedicated individuals from across the industry, pedal the 55 miles from London to Brighton on the 10th September

2023.

As a national event, the London to Brighton Cycle Ride is a celebrated challenge for regular cyclists and those new to the sport alike. Participating for the first time The Burnt Chef Project, the globally recognised not-for-profit social enterprise that’s helping to reduce stigma around mental health in foodservice and supporting individuals and businesses to focus on wellbeing, ultimately creating a more sustainable industry, has entered its own team.

To find out more and to book your place on the fundraising bike ride please visit www.theburntchefproject.com/london-tobrighton.

Nelson Glass-Dry

Perfect results!

THE SIMPLE SOLUTION FOR PERFECT GLASSWARE For more information call us on 0800 592 833 or visit www.nelsonwashonline.co.uk 8

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Merlin’s search for Britain’s Best Home Bartender

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n a joint collaboration, the UK’s largest celebration of cocktails London Cocktail Week and award-winning spirits retailer The Whisky Exchange are calling on want-to-be mixologists and cocktail connoisseurs to find Britain’s Best Home Bartender.

The expert judging panel, headed by TV’s best-loved bartender Merlin Griffiths, will select three finalists to compete for the title at a special event during London Cocktail Week, where the winner will be crowned.

The finalists will enjoy an overnight stay at

The Hoxton, Southwark and have a chance to explore the bars taking part in this award-winning festival.

For more information and details on how to enter the competition to find Britain’s Best Home Bartender, head to: https://thewhiskyexchange.com/feature/ britainsbesthomebartender London Cocktail Week runs from October 12th to 22nd, for more information on events and activity head to: www.londoncocktailweek.com.

Budweiser celebrates English Premier LeagueTM

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udweiser, a proud part of Budweiser Brewing Group, has announced the launch of its On-Trade competition where consumers can be in with the chance of winning tickets to English Premium LeagueTM matches this season. The launch of the competition aims to drive beer drinkers into pubs and bars and help customers boost sales.

Budweiser has been the official sponsor of the English Premier LeagueTM since 2018. To celebrate the return of football, Budweiser will be providing pubs and bars with an array of POS, including coasters, posters and table talkers to help customers

tap into the excitement and drive footfall.

Consumers can scan the QR code on this POS to be in with the chance of winning tickets to matches this season.

Budweiser’s English Premier LeagueTM POS is available in pubs and bars across the UK.

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ristol Syrup Company is thrilled to announce the upcoming launch of its latest creation, the much-anticipated Disco Bubblegum Syrup. This vibrant addition to the company’s eclectic line up is set to make its grand debut on October 1st, bringing a fresh burst of excitement to the world of syrup flavours.

No. 25 Disco Bubblegum Syrup is a delightful concoction that embodies the sweet, fruity essence of bubblegum.

Traditional tutti-frutti takes centre stage, accompanied by subtle berry undertones that dance in the background. The result is a symphony of flavours that captures the essence of a classic childhood treat.

With an unapologetically bold approach, Disco Bubblegum Syrup will take its place alongside the existing members of the popular disco range, Disco Grenadine and Disco Blue.

“We’re beyond excited to unveil Disco Bubblegum Syrup,” exclaimed Dee Davies, Business Development Manager at Bristol Syrup Company. “Our commitment to innovation and quality has led us to create a syrup that not only captures the essence of bubblegum but also carries the spirit of fun and liveliness. The eye-catching, candypink hue of the Disco Bubblegum Syrup is perfect for creating cocktails that pay homage to childhood favourites such as the Screwball and the Bubblegum Bottle. It’s a playful addition that we believe will be a hit among all age groups.”

Made in Bristol at the companies BRCGS accredited plant, Disco Bubblegum Syrup will be available to purchase directly from the Bristol Syrup Company. www.bristolsyrupcompany.com www.barmagazine.co.uk

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DRINKS NEWS

Introducing Disco Bubblegum Syrup!

SPONSORED

A helping hand LEADING UK BREWERS LAUNCH SUPPORT SERVICE FOR INDEPENDENT VENUES, VALUE FOR VENUES.

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reene King and Belhaven breweries have launched Value for Venues, a unique platform which includes a catalogue of products, logistic support, business management and financial support services to independent venues.

Launched during a time when rising supplier costs and ever-changing consumer habits make running an independent venue extremely tough and isolating, Value for Venues is there to give operators that helping hand. The brewer’s service helps independent venues to add value to their business through three key pillars of service: range freedom, customer service, and financial support and business advice.

By offering range freedom across an array of best-selling beers, ciders, wines, soft drinks and spirits, independent venues

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can avoid dealing with multiple suppliers, delivery slots and points of contact. Value for Venues makes things simple by offering an extensive range of drinks in one, reliable delivery.

The premium customer service support offered within the package also helps businesses to run smoothly, with 363 days per year over-the-phone troubleshooting and cellar support, should anything go wrong.

The third pillar of service available within the suite of assistance is financial support and business advice. A support tool needed now more than ever during an unstable financial climate, Value for Venues can help to keep cash flows healthy and provide advice on lowering operating costs, ultimately making businesses more profitable.

Value for Venues offers an all-round suite of services that can bolster profits for venues in a simple, cost-effective way, whilst also providing that guaranteed support to those running an independent venue.

Following the launch of the service in March, the brewer is giving existing customers the chance to receive £500 credit to their Greene King or Belhaven account as well as a £100 Highstreet voucher – and all they have to do is refer a friend or independent venue who becomes a new Greene King and Belhaven customer.

For independent venues looking for that extra expertise and support all in one place, head to www.valueforvenues.co.uk to find out more information.

HAVE FAITH IN THE PALOMA...

Tequila and Mezcal are having their day in the sun, coming out on top as one of this year’s favourite spirits, and rightly so in our opinion!

Agave drinks are so diverse, ranging from fun and fruity cocktails like the Tequila Sunrise to the

bitter and serious Rosita, there’s something for everyone. It’s one of the reasons we love them so much. Every good cocktail deserves good syrup, that’s where we come in. Here’s three of our best-loved cocktails for you to try…

PALOMA - 30ml Grapefruit Sherbet syrup - 50ml tequila - Pinch of sea salt - Top with soda Built in a hi-ball filled with ice.

Garnish with a lime and grapefruit wedge.

STRAWBERRY MARGARITA - 20ml Strawberry purée NEW! - 20ml Lime Juice - 20ml triple sec - 40ml mezcal Shake and dirty pour into a rocks glass.

Garnish with a chilli salt rim and a strawberry.

SILK STOCKING - 20ml Disco Grenadine syrup - 30ml tequila - 30ml white crème de cacao - 50ml double cream Shake and strain into a coupe glass.

Find out why Bristol Syrup Company is stocked by so many top cocktail bars including The Alchemist, The Savoy and Claridge’s: greg@bristolsyrupcompany.com t +44 (0)117 953 3522 m +44 (0)7495 375 555 Bar Mag_Paloma Aug_23.indd 1

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HOSPITALITY HEROES

Nicolas Medicamento FROM BARTENDING AT SOME OF THE FINEST BARS IN THE WORLD, SUCH AS THE AMERICAN BAR AT THE SAVOY AND CHINA TANG AT THE DORCHESTER, TO EDUCATING AND MENTORING HOSPITALITY STAFF TO EXCEL THEIR EXPERTISE, NICOLAS MEDICAMENTO’S KNOWLEDGE, AND DEDICATION TO THE INDUSTRY, IS OVERFLOWING. IN AN INTIMATE INTERVIEW WITH DR COCKTAIL HIMSELF, WE LEARN A LITTLE MORE ABOUT HIS INNATE PASSION AND HIS STRONG VALUES AS A KEY AND ADMIRABLE FIGURE OF THE INDUSTRY – THE VERY QUALITIES THAT MAKE HIM A TRUE ‘HOSPITALITY HERO’.

NICOLAS, PLEASE TELL US ABOUT YOUR TIME IN THE INDUSTRY. WHERE DID IT ALL START? I really enjoy working in hospitality, from hotels, bars, to restaurants. It’s something that runs in my family; my dad used to

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have a pizzeria, and my uncle still has his pizza place. Even my relatives in Italy and Switzerland work in hospitality, so it’s like a family tradition – that’s why it felt so natural for me to be a part of this amazing industry.

I have this funny memory from when I was really little. I must have been about

three years old. Even though I didn’t know how to write yet, I would go up to the tables and write down what people wanted to eat – even if it was just scribbles – and then I’d go back to the counter and tell them the whole order. I’ve always loved taking care of people, and I think my

HOSPITALITY HEROES

happy and positive attitude makes a big difference.

YOU’RE CLEARLY VERY PASSIONATE ABOUT YOUR CRAFT. WHERE DOES THIS COME FROM? Making things better and going that extra mile is something I’m really passionate about. I think it’s important that, as hospitality professionals, we always try to find new ways to make our team work better together. After all, when people do their jobs well, it makes the guests’ experience more seamless.

WHAT DO YOU LOVE MOST ABOUT THE UK’S HOSPITALITY SECTOR? When I moved to London, I was amazed by how many different cultures there were – it’s like a big mixing pot of people from all over the world, and I felt like I could learn something from each of them, whilst helping them too. The UK, specifically London, is a fantastic place to grow and get better at what I love doing.

WHAT, IN YOUR OPINION, HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS? I have three main factors that help me

excel. First, I’m good at understanding how other people see things. We all have our own way of looking at the world, so it’s important to talk and understand where others are coming from. Second, I’m always curious. I really like learning new things, and if there’s something I don’t know, I ask lots of questions, and look up more information on my own –knowing things helps me do better. Third, I believe in myself and work hard every day to progress. I enjoy challenges, and I always want to be a better version of myself.

WHAT DOES A TYPICAL DAY FOR DR COCKTAIL LOOK LIKE? My day usually starts with meditation around seven in the morning. After that, I read a book and, while I am having breakfast, I listen to a motivational audiobook or podcast. I love exercising, and I do it in the morning or later, depending on what I have scheduled that day. Before I start working on emails or other tasks, I make a plan for the day: I decide what I want to achieve, and divide my big goals into small, achievable pieces, which I find really helpful. At the end of the day, I look at what I accomplished, plan what I’ll do the next day, and write in my journal. I like to read some more before I go to bed, and I make sure not to use my phone or

computer for at least two hours before sleeping. Also, I only spend about 20 minutes on social media each day. This routine helps me relax and feel motivated, and positively effects my role in the hospitality sector day-to-day.

WHAT ADVICE WOULD YOU GIVE TO ANY BARTENDERS OR MIXOLOGISTS LOOKING TO MAKE WAVES IN THE INDUSTRY, AND FOLLOW IN YOUR FOOTSTEPS? Always be curious, not just about workrelated stuff, but about everything around you. Talking to people and making them feel comfortable is really important for what we do. Also, if someone above you in the hierarchy, or simply more experienced, isn’t nice to you, remember not to treat others the same way. Instead, learn from their mistakes, be kind, be compassionate to your colleagues and make this industry a better place. Taking care of yourself, mentally and physically, is also a must.

Everything starts within us, and if we can’t look after ourselves, we can’t take care of others. I strongly believe that hospitality is the best industry to work in because we are in service of others and that brings a lot of happiness, fulfilment and satisfaction. @doctor.cocktail.uk www.barmagazine.co.uk

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SPONSORED

Extraordinary nuts CAMBROOK FOODS OFFERS A WIDE RANGE OF HIGH-QUALITY YET AFFORDABLE BAR SNACKS, WHICH ARE TRUSTED BY BARS ALL OVER. TELL US ABOUT CAMBROOK FOODS. Cambrook Foods was founded in 2012

by Angus Cameron and Michael Brooks.

Having worked in the nut business for over 25 years we decided to start a business producing nuts just the way we like them.

The best grades of nuts are a given, so it is all about the way we take a raw nut and make it into something special.

WHAT MAKES CAMBROOK A SUPERIOR CHOICE? ‘Good old’ Salted Peanuts and Dry Roasted Peanuts are still among the favourites so, keep it high quality, simple and affordable with Cambrook nuts. We only buy the best grades of nuts and our highly skilled team bake, season and caramelise the nuts in small batches in our roastery in Andover. Customers are looking for quality at an affordable price, which is why all our packets have a transparent area so customers can actually see the product and have confidence in what they are purchasing.

WHY ARE CAMBROOK NUTS A MUST FOR BARS AND PUBS? Cambrook works with a number of pub groups who are looking to offer their clients a premium snack at a competitive price. Premium snacks are important to encourage customers to spend on something to enhance their drinking experience. Everyone loves a bar snack but giving great quality at a good price will encourage drinkers to make snacking part of their drinking routine.

As Cambrook are the manufacturers, they can offer very competitive pricing to the trade. Making it affordable is key, it should be something easily accessible with every

SOME OF OUR BEST-SELLING NUTS INCLUDE: 45g Sweet Chilli Peanuts and Cashews – baked peanuts and cashews with a spice and sweetness to relish.

45g Caramelised Cashews - roasted cashews caramelised in a wonderfully fine glaze.

BULK 1kg - Mix 6 – Salted, Caramelised & Spiced Mix of Nuts – a unique and fantastic mix of flavours, combining salted nuts (cashews, macadamias), chilli battered peanuts, smoked almonds and caramelised sesame peanuts. – served at one of London’s most famous hotel’s cocktail bar!

BULK 1kg - Mix 18 – Truffle & Pecorino Mix of Nuts – a mix of cashews, almonds, macadamias, pecans and pistachios, baked and seasoned with a distinctive aromatic black truffle and a sprinkling of tangy pecorino cheese – perfect for the guest with fine tastes!

round of drinks and this adds much needed incremental sales instantly.

TELL US ABOUT THE RANGE OF BAR SNACKS YOU OFFER. For pubs and bars, Cambrook offers 45g packs of delicious nuts for guests to devour, as well as convenient 1kg bulk packs. Bulk snacks are on the rise, with savvy publicans going back to this great way to make serious gross profit. Choose bulk mixes that have a bolt of colour, i.e. Cambrook’s Giant Chilli Corn – eye catching from the bar, nice and spicy for the drinkers and a great profit margin. Cambrook offer complimentary large glass storage jars to clearly display the nuts too! www.cambrookfoods.co.uk

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09 – 11 OCTOBER 23

INTERNATIONAL BAR AND BEVERAGE TRADE SHOW EXHIBITION CENTRE BERLIN

BARCONVENT.COM FOLLOW US @BARCONVENTBER

SPONSORED

IS YOUR TEAM THE BEST THING SINCE SLICED APPLES? of. So, let’s celebrate everything they do to go above and beyond, whilst bringing their valued customer service and team spirit to work each and every day.

THE PRIZE UP FOR GRABS

NEW STRONGBOW REDESIGN Strongbow has unveiled its biggest redesign in a generation, providing a modern, eye-catching, and elevated look. Committed to supporting the cider category, this exciting rebrand is an opportunity to further engage a younger audience in the cider category, who are more likely to prioritise going out in the current climate. Strongbow has introduced a new stripped-back design across its founts, lens badges, glassware and packaging, retaining the iconic archer visual but revitalising the look with vibrant pops of colour.

Strongbow’s new draught pump designs and POS will roll out to operators across the summer.

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trongbow, the UK’s number-oneselling cider brand1, is seeking the best of the best from the Great British pubs’ workforce.

Looking to champion those small moments of greatness that have a huge impact on both colleagues and customers with its new ‘Take a Bow’ campaign.

From that one team member who always goes above and beyond to talk to regulars and cracks the most hilarious dad jokes – Take a Bow. To the one who delights in cleaning the drip trays whilst belting out the latest hit– Take a Bow. Or what about that superstar colleague who throws out the best impersonations to entertain during a long shift – Take a Bow, my friend.

So get involved and enter your exceptional team members to ‘Take a Bow’!

Let’s face it, without them our workplaces and industry wouldn’t be the same fun, friendly and inclusive sector to be proud

Four lucky winners will be announced across Strongbow’s social media throughout October, promoting both the business and highlighting why the team member is so extraordinary.

Each winning team member will receive a £200 voucher to treat themselves, as well as a limited-edition TAKE A BOW badge and gift box of exclusive Strongbow merchandise. PLUS, each winning pub will receive: • 1 x Strongbow keg • 1 x case of new Strongbow Ultra Dark Fruit cans • Free Strongbow POS

HOW TO ENTER Simply visit https://uk.strongbow. com/takeabow by 18th September and complete the short nomination form to explain why your colleague should Take a Bow. Strongbow will reach out to winners individually ahead of announcing them on their social platforms.

For more information and full T&Cs please visit: https://uk.strongbow.com/takeabow.

1. CGA Strategy: Oct 2022

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SPONSORED

Timeless design

TAYLOR’S CLASSICS CAST IRON COLLECTION OFFERS BARS A UNIQUE COLLECTION OF FURNITURE, REMINISCENT OF THE VICTORIAN AND EDWARDIAN ERA.

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aylor’s Classics specialises in the design, manufacture, and restoration of furniture for pubs, bars, restaurants, hotels and

cafes.

In 1978, Martin Taylor started his antiques company specialising in furniture from the eighteenth century to the 1930’s. His particular love was Victorian and Edwardian furniture. As time went by, he found that more and more people brought his furniture for hotels, restaurants and pubs as centrepieces or bought sets of reclaimed chairs for dining. Since 2008, Taylor’s Classics has brought together a unique collection of chairs, tables, stools and

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benches that represent the best in British furniture over the past 250 years.

TAYLOR’S EXCLUSIVE CAST IRON COLLECTION You can’t get more traditional than their exclusive cast iron collection. Perfectly suited to bars or restaurants aiming for that gothic, “turn of the century” look, these table bases are made from only the highest quality materials, with cast iron ensuring your furniture stands the test of time.

Cast iron is a highly durable material and can withstand heavy use, it is resistant to warping and can endure harsh conditions making it suitable for both indoor and

outdoor use. It is also known for its stability and sturdiness; it provides a solid and reliable base for table ensuring that they remain secure. It is also distinct and timeless and adds a touch of elegance and individuality to any interior.

Made up of various styles dating from the Mid-19th Century through to the early 20th Century, all models from their collection are available in various finishes and alongside an array of different tabletops, offering hospitality venues and interior designers something which is very special and unique.

To view Taylor’s Classics full cast iron collection, please head over to their website www.taylorsclassics.com.

SPONSORED

Know your apples THE CIDER CATEGORY IS CHANGING. CONSUMERS ARE SEEKING OUT PREMIUM OPTIONS, ASSURED BY THE BRANDS THEY TRUST. NOW’S THE TIME TO HELP YOUR BUSINESS GROW BY UNLOCKING OPPORTUNITIES THAT PREMIUM CIDERS FROM THATCHERS CAN BRING TO YOUR BAR.

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hatchers is really proud of being an independent, family company, crafting all of its ciders at Myrtle Farm in Somerset. From there comes much-loved ciders such as its smooth and golden Thatchers Gold with its juicy, apple flavours; its naturally hazy Thatchers Haze, the UK’s best-selling cloudy apple cider; Thatchers Blood Orange, a vibrant sparkling cider bursting with natural blood orange flavour; and its award-winning alcohol-free cider, Zero.

With an unrivalled knowledge in the apple varieties it chooses, Thatchers strives for perfection in every drop, creating the tastiest ciders for today’s drinkers. With

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SPONSORED

orchards throughout the West Country, all its apples are pressed at Myrtle Farm, where its ciders are crafted with the expertise that can only come from four generations of cider making.

CHOOSING THE RIGHT CIDER FOR YOUR CUSTOMERS Offering your customers consistent quality and ensuring a perfect serve every time will maximise rate of sale and keep your cider drinkers coming back for more. The right cider range with the right profile will help maximise revenue from every visit.

Depending on whether you’re a high tempo city outlet or country retreat, it’s important to offer a choice of cider styles, one or two taps of apple cider, fruit cider on the bar, and alcohol-free in the fridge.

Consumer tastes have shifted away from traditional brands and flavour combinations into contemporary styles and flavours, resulting in the need for operators to really understand the cider category of today, helping capitalise on the opportunities it brings.

In fact, Thatchers firmly believes there’s a clear revenue potential for operators applying the same logic so often used in lager ranging and pricing, to their cider range.

By understanding your customer, you can ensure the right style of cider is selected for your outlet. By getting your range and price right, using the three tiers of Mainstream, Premium Mainstream, and Premium Plus Cider, you can optimise both volume and value, explains Thatchers.

ELEVATING CIDER With consumers looking for a premium experience, this is good news for operators, as Premium Mainstream cider brands have an average rate of sale 16% higher than Mainstream ciders.

The value of Fruit cider also continues to rise, with Premium Mainstream Fruit seeing a 43% increase in rate of sale year on year.

With footfall, consumer dwell time and rate of sale all under pressure, every product on the bar and in the fridge must work as hard as possible. Outlet type, consumer needs and location must all be taken into account when thinking about range and price. Ultimately the price you set needs to work for you.

And when do you need a fruit tap? The optimum timeframe to sell through a 50l keg is 7 days, this will ensure the perfect serve every time. 25% of draught cider volume is fruit, and packaged fruit is in decline as consumers look for the perfect draught pint. Fruit cider also commands a higher RSP – premium draught fruit ASP is 18% higher than mainstream.

Typically attracting a younger, more female demographic – adding an innovative fruit flavour on draught could present new opportunities.

UNLOCKING OPPORTUNITIES

FUSION

75% of draught cider in the on trade is apple.

So do you need a 2nd apple tap? Not all cider drinkers enjoy the same style, and if volume warrants, a second tap could add more cash at the till.

Consumers are looking for experience. And operators are looking to reduce waste and complexity. Dispense innovation brings excitement to drive footfall and enhance visitor experience.

Thatchers Fusion uses an innovative, space saving dispense system; just one keg of apple cider with three premium flavours infused at the point of pour – Blood Orange, Cloudy Lemon and Dark Berry. This provides an interesting and unique way for outlets to capitalise on the growth of premium fruit ciders, with much less risk of wastage, diversifying your cider range with an eyecatching font that brings theatre to the bar.

These are bountiful opportunities to benefit from the loyalty and repeat purchase that Thatchers attracts. Visit www.thatcherscider.co.uk DATA: Oxford Partnership Market Watch, February 2023 CGA OPMS P12 + P13, CGA Brandtrack August 2022

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SPONSORED

Liqueurs Crafted for Cocktails FUNKIN COCKTAILS SHARES HOW BEING EQUIPPED WITH THE RIGHT LIQUEURS CAN RAISE THE BAR.

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iqueurs, packed full of flavour, they are an important part of many of the UK’s favourite cocktails. But how often have you stopped to consider what these colourful liquids are adding to your bestselling serves?

From zesty, to sweet, to sour, liqueurs host the widest range of flavours from any spirits category. Playful by nature, these alluring liquids may be adding a dash of fun – but could the right addition to your back bar take the quality of even the most well-known serves to the next level?

THE MODERN COCKTAIL LOVER Cocktails featuring a non-cream liqueur are on the up, making up half of all serves1, as the likes of the Pornstar Martini, Sex on the Beach and Spritz continue to have mass appeal.

Even faced with the current economic uncertainty, drinkers are still prepared to invest for the best. Over half (57%) are prepared to pay more for a better quality cocktail. Not only are they happy to pay

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more, but cocktail connoisseurs frequent their favourite bars more often than the national average and tend to have a higher average monthly spend on eating and drinking out.

To attract this highly valuable consumer, making sure that every ingredient in your bar toolkit is the best around could be the most fruitful decision you make this year.

THE FUTURE OF LIQUEURS The latest innovation from FUNKIN COCKTAILS, trusted by the top bartenders since 1999, is a new range of cocktail liqueurs.

Made with real fruit to enhance the flavour in any serve, these liqueurs have been crafted especially for creating cocktails to ensure bartenders are working with only the best.

Starting out with three editions, Passion Fruit (18% ABV), Triple Sec (20% ABV) and Peach (18% ABV), the range will make whipping up the finest quality cocktails easier than ever every time. With a low

ABV, the range also provides venues with a highly competitive cocktail margin.

From the UK’s favourite Pornstar Martini, which now makes up almost a fifth of all orders, to the ever-popular Sex on the Beach, and the trendy, bartender-favourite Margarita, the range of classic liqueurs has also been designed with the bestsellers in mind.

And the best part? Bartenders are already loving them, beating competitors in blind taste tests2.

Finally, now FUNKIN COCKTAILS is B Corp certified, you can also be safe knowing that you’re doing your bit for the planet by working with the UK’s only cocktail brand to meet the high standards to be recognised as a sustainable organisation, using business as a force for good.

To find out more, visit www.funkincocktailstrade.co.uk 1. CGA Mixed Drinks Report Q1 2023 2. Triple Sec and Passion Fruit Martini preferred in blind taste tests to competitors

SPONSORED

Sapporo, the first beer of Japan INTRODUCING SAPPORO, A PREMIUM JAPANESE BEER THAT OOZES CRAFTSMANSHIP AND QUALITY, NOW AVAILABLE IN THE UK IN DRAUGHT FOR THE VERY FIRST TIME.

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apporo is the oldest brand of beer in Japan, founded in 1876. The legend of our beer began with the adventurous spirit of Seibei Nakagawa who left Japan at the age of 17 at a time when doing so was strictly forbidden.

His travels eventually led him to Germany where he learnt the craft of brewing that had been developed over hundreds of years, before bringing this knowledge back home.

Japan was in a period of modernisation and was starting to create new industries to support its future as a global power.

Brewing was one such industry, and Seibei Nakagawa led their attempts to brew beer for the very first time, siting his brewery in the northern city of Sapporo where he could access the large amounts of ice needed for the production process. And so, Sapporo Premium Beer was born, and they have been perfecting their lager ever since, taking the very best traditional approaches and elevating them with Japanese vision and artistry.

Shokunin kishitsu roughly translates as ‘the craftsman’s spirit’ and it is a way of life for many Japanese. It means putting every ounce of your heart and soul into your work. To make a katana, the Japanese Samarai sword, the craftsman must fold and hammer the metal many times to get the required strength and flexibility, with finished swords having as many as 30,000 individual layers. Sapporo aspires to this level of commitment and single-mindedness in brewing its beer.

Sapporo has a completely uncompromising approach to brewing beer, sourcing the very best ingredients, and unusually still uses 100% malted barley which, whilst more expensive than rice and wheat, ensures a fuller body and greater depth of flavour. They are also meticulous with their brewing process. For instance, the wort is boiled until exactly 6.1% evaporation to ensure all volatile

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compounds are removed, giving Sapporo its renowned clean and crisp taste. Finally, brewing Sapporo takes patience, as the beer matures for twice as long as most other lagers, which helps to instil more complex aromas into the final product.

For the first time in 147 years, Sapporo is now available in the UK in draught.

Coming in a beautifully shaped tumbler,

the gently tapered top means that, similar to champagne flutes, the beer retains its carbonation and head for longer. Sapporo is seeding this new format in a select number of ultra-premium bars and restaurants, so if you would you like your outlet to become a part of this exclusive club, contact KBE Drinks on 01622-351110 or email marketingteamenquiries@kbedrinks.com.

SPONSORED

Success with Tripleseat IN THIS CASE STUDY, TRIPLESEAT SHARES HOW THEIR GUEST AND EVENT MANAGEMENT SOFTWARE HAS ELEVATED BAR AND RESTAURANT, LOUIE, LONDON.

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ouie, London uses Tripleseat to capture event enquires, convert leads, execute events and report on trends and forecast activity in the future in their Covent Garden location.

Tripleseat has improved Louie London’s operations through capturing new leads, growing sales by reporting and increasing organisation. The team at Louie love the speed and professionalism Tripleseat creates for their event and private dining business.

The team can jump right onto lead enquires and then use Tripleseat’s intuitive features like diary management and colourcoding to convert these to confirmed events. Thanks to Tripleseat, the Louie staff have more time to focus on the customer and less admin to do – driving sales. Phil Nankivell, Events Consultant, Laurie London, credits the reporting feature in Tripleseat as one of his favourites – allowing the team to see past activity and revenue, and predict and plan for future activity.

With Tripleseat, Phil and his team all have access from front-of-house to back-ofhouse they are all up-to-date on the details of the events – from function sheets, to taking payments via Stripe – and being cloud-based the team can do this from anywhere!

The team at Laurie London have found that Tripleseat has enabled their venue to focus on the customer, increase their efficiency and improved team collaboration. Phil credits Tripleseat for turning the focus at Louie from admin to customers. Where the team used to focus on admin the efficiencies and immediacy of communication with enquires and customers allows the customer to be front and centre!

Having used clunky, outdated manual methods for event planning and management previously Phil bought Tripleseat on board to Louie. He was

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We wanted to create efficiencies for the team, improve customer service and drive sales…

Tripleseat ticks all the boxes. looking for a system that streamlined the process, made it easy for the team and that everyone had access to and most importantly grew sales and Tripleseat does just that, Phil says.

Phil and the team always know what’s going on with any enquiry of booking, with all the team from front-of-house to back-ofhouse having access at any time. Anyone can jump in and pick-up the communication,

nothing’s slowed down or missed. Phil can focus on reporting and growing sales with Tripleseat’s reporting features.

Highlighting the benefits of Tripleseat software, Phil says: “We wanted to create efficiencies for the team, improve customer service and drive sales … Tripleseat ticks all the boxes.” www.tripleseat.com

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WELCOME TO

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We are proud to announce the brands supporting the Bar Magazine Awards 2024.

A special thank you to all of the names showing their shared passion in helping us highlight the amazing achievements of the hospitality industry.

If you want to show your appreciation to this magnificent sector and are interested in being associated with the awards, please email tom@cimltd.co.uk

BAR MAGAZINE AWARDS 2024

Supporting hospitality MEET THE BRANDS THAT ARE SUPPORTING THE BIGGEST NIGHT IN THE INDUSTRY!

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he BMAs are bringing hospitality professionals and venues together with the huge brands which support them, furthering the growth to their revenue and business.

Among these brands are three of the biggest industry-leading names: De Kuyper, Kopparberg and the BT Group, with their brand BT Sport.

Kopparberg, leaders in the cider sector, will be sponsoring the BMA Venue Design Award, which will be judged on the aesthetics and functionality of a hospitality venue. Joe Dunnett, On Trade Activation Manager at Kopparberg, explains the importance of appealing interiors: “A welldesigned, comfortable, visually appealing interior and outdoor space can attract customers to your bar, and give your venue a competitive edge. People are naturally drawn to more welcoming, aesthetically

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pleasing spaces, and they are more likely to choose a bar with an inviting atmosphere over one that looks bleak or uncomfortable.

A great interior or outdoor space will also help to create memorable experiences for your customers, which is becoming increasingly important.

“Customers are looking for inviting beer gardens to spend their afternoons and evenings in the sunshine. Therefore having an outside area with ‘Instagrammable’ appeal is key to driving footfall for younger drinkers. Providing a comfortable and aesthetically pleasing venue will likely encourage longer stays and, in turn, a higher spend per head,” Joe adds.

Getting involved in the BMAs, and supporting the Venue Design Award specifically, is extremely important to Kopparberg. Joe says: “We at Kopparberg are excited to be a part of the BMAs for

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their debut year, and proud to support the Venue Design Award, to recognise those venues who are going above and beyond to give their customers the best possible experience on-site. This is a hugely important award to Kopparberg, as we understand the significance of creating memorable experiences to customers and creating memories that will last; especially in the current financial environment, when we know consumers are extra vigilant with their spending.

“We look forward to joining 200 other hospitality professionals, amongst other brands, sponsors and ambassadors in January, to celebrate the successes the industry has seen over the last year and beyond.”

De Kuyper, cocktail giants and innovators in the industry, are another huge name that will be involved with the BMAs,

explain: “We are looking forward to building a long-term partnership with Bar Magazine and, for De Kuyper, this is an opportunity to showcase how we can democratise the cocktail. We believe it is important to celebrate success across our industry and give recognition to everyone’s hard work. The BMAs will give hospitality individuals a chance to celebrate their personal success and the success of everyone around them, to network and be recognised as the leaders in their field.”

BT Sport are sponsoring the award for Marketing Innovation, which will recognise hospitality operators who have excelled in marketing their services, menus or live events to increase footfall in their venues. We are taking applicants from any hospitality venue who have planned and executed business-changing marketing campaigns.

John Vincent, Marketing Manager at BT Sport, told us about the importance of marketing campaigns in promoting a venue and letting customers know why they should visit. “Pubs and bars are such a great place to watch live sport, and we know a lot of consumers prefer watching big sporting events out of home for the unique experience they get. It is essential for venues that show live sport to promote

this and ensure their potential customers know about it.

“Whether that is on your website or social media pages, we understand the importance of venues promoting their events to their local audience – it could be the difference in footfall going to your bar, or a competitor’s. We provide free social media assets to BT Sport customers around upcoming sporting events, which gives you content to use, ensuring that you are the venue of choice for sport-loving customers.”

Like our other supporting brands, BT Sport are looking forward to the amazing night for hospitality. John tells us, “We are really looking forward to attending the BMAs and celebrating the achievements of some great people in the industry. We like to think we are a brand that supports our customers, and helps where we can, to grow their business via live sport, by offering extra support on top of simply providing the live content.”

Join Kopparberg, De Kuyper and BT Sport at the BMAs in January 2024, and apply now here at www.barmagazine.co.uk/ barmagazineawards/

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BAR MAGAZINE AWARDS 2024

supporting the Best Mixologist Award.

The Best Mixologist Award will be judged on creativity, flair and an understanding of flavour within cocktail artistry. We are taking applicants from any mixologist in any hospitality venue, highlighting how excellence in cocktail craft can help a venue to stand out from the crowd.

Rebecca Grant, Brand Manager for De Kuyper, tells us why the BMAs, and getting involved with the celebrations, is so important to the brand: “We are proud to support the 2024 Bar Magazine Awards.

We absolutely value the expertise of the readers of Bar Magazine, as this aligns with the expertise that De Kuyper offers, empowering the on trade, and off trade, to create exciting cocktails and experiences.

For De Kuyper, cocktails come second nature, and they want to shine a light on all the sector has to offer. Rebecca says: “Sponsoring this award gives us the opportunity to recognise the best Mixologists within the UK Industry. At De Kuyper we recognise there is a cocktail for any occasion, and it is crucial we celebrate and give recognition to this growing category.”

Asking the team why they are looking forward to the awards, and what participants of the BMAs can gain, they

BAR MAGAZINE AWARDS 2024

Are you ready the event of the year?

JANUARY 2024 SEES THE INAUGURAL BAR MAGAZINE AWARDS TAKE PLACE AT THE PRESTIGIOUS LEONARDO ROYAL HOTEL, ST. PAULS, LONDON. WITH THE INDUSTRY’S BIGGEST NAMES CONFIRMED AND APPLICATIONS FLOODING IN, THE BMAS ARE SET TO BE HOSPITALITY’S HOTTEST EVENT.

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e are steadily approaching the Bar Magazine Awards, and we can’t wait to see you there! Commencing on Monday 22nd January 2024 at the Leonardo Royal Hotel, St. Pauls, London, the BMAs will see huge, industry-leading names and passionate individuals from the UK’s hospitality sector all under one roof, to shine a light on just how amazing our industry is.

The BMAs are all about supporting the industry and celebrating the dedication, passion and talent of the hospitality staff

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who work so hard to create amazing customer experiences, helping the sector to flourish. In addition to recognising your achievements and giving you a welldeserved and overdue night off, the BMAs will offer a unique networking opportunity to you and your venue. Attending the event will put you in the company of 200+ likeminded hospitality professionals, providing a rare and exciting opportunity to make new connections and share ideas with similar individuals.

Attendance to the prestigious black-tie event will offer an exceptional three-

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course meal, a 12 month subscription to the magazine, a variety of captivating night-long entertainment, a gift bag filled with complimentary delights, as well as free-flowing drinks for the entirety of the evening. Carrying on into the early hours, the exclusive BMA after party will be a cause for continued celebrations, and you’re invited!

Hosting the evening is our friend, rum expert and award-winning educator of the hospitality industry, Ian Burrell. Ian brings a wealth of experience, passion and character to the BMAs, specialising in rums

WHEN? WHERE? GET INVOLVED.

THE JUDGES

MONDAY 22ND JANUARY 2024 18:30 – LATE

ROSS CARTER CEO THE DRINKS TRUST PAULA SMITH HEAD OF MARKETING LICENSED TRADE CHARITY

LEONARDO ROYAL HOTEL, ST. PAULS 10 GODLIMAN ST, LONDON EC4V 5AJ Applications are still open, and tickets are selling fast. Please visit www.barmagazine.co.uk/ barmagazineawards, email tom@cimltd.co.uk or reach out on Instagram @barmagazineuk for more information.

ATTENDANCE WILL OFFER…

FRANKIE MERCIECA ASSOCIATE DIRECTOR MERCIECA UKHOSPITALITY TOM WOOLLIN DIRECTOR BAR MAGAZINE

APPLY NOW!

A DELICIOUS THREE-COURSE MEAL

BEST MIXOLOGIST AWARD

FREE-FLOWING DRINKS

BEST VENUE MANAGER AWARD

12 MONTH SUBSCIPTION TO BAR MAGAZINE

MARKETING INNOVATION AWARD

NIGHT-LONG ENTERTAINMENT

BEST DINING CONCEPT AWARD

ATTENDANCE TO THE EXCLUSIVE AFTER PARTY GIFT BAG

BAR MAGAZINE AWARDS 2024

from around the world and educating us on the best ways to use them. Speaking on the BMAs, Ian explains: “I am definitely looking forward to getting involved and presenting the inaugural Bar Magazine Awards next January. The UK bar industry is one of the greatest in the world, employing some amazing people, so it’s only right that some of its stars are recognised during this new ceremony for their work, talent, and passion that will undoubtedly inspire the next generation of stars.

“There is a saying, ‘you’ve got to be in it, to win it’, and nothing is wrong with a little self-promotion. We all do this every time that we post on social media, so why should you not shout about how good you are, or how great your bar or restaurant is, by applying for an award?” Ian adds.

The BMAs’ judging panel consists of hospitality experts from The Drinks Trust, Licensed Trade Charity, Mercieca, UKHospitality and our very own Tom Woollin, who will collectively bring a plethora of industry knowledge while selecting those special individuals who deserve to be celebrated.

Officially supported by the likes of De Kuyper, Kopparberg, BT Sport, and more to be confirmed, the BMAs offer the perfect opportunity to be placed on a pedestal in front of the industry’s leading professionals.

Applications are still open, so make sure you don’t miss your chance to get recognised. Apply or nominate an exceptional colleague or employee now.

You can find out more information, buy tickets and apply at www.barmagazine.co.uk/ barmagazineawards.

VENUE DESIGN AWARD THE ENVIRONMENT AWARD

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BAR MAGAZINE AWARDS 2024

The golden ticket THE BAR MAGAZINE AWARDS ARE ALL ABOUT RECOGNISING AND CELEBRATING THE SUCCESS WITHIN THE HOSPITALITY INDUSTRY, BUT HOW CAN THE AWARDS PROPEL YOUR BUSINESS? WE TELL YOU EXACTLY HOW APPLYING, AND ATTENDING ON THE SPECIAL NIGHT, CAN OPEN THE DOOR TO SUCCESS FOR YOUR VENUE.

BRANDING The BMAs are presented in collaboration with Bar Magazine, the UK’s leading title for hospitality business advice, which means that applying for an award gives your venue a unique branding opportunity. You’ll be among, and competing with, the best of the best, and having your name in big flashing lights provides you with an exclusive opportunity to further grow your brand and improve your business.

NETWORKING As the saying goes, ‘your network is your net worth’. In simple terms, your business’s success relies heavily on your connections and relationships with likeminded professionals within the industry, with whom you. The BMAs provide a unique opportunity to do just this by putting the industry’s brightest stars all under one roof! Take advantage of this one special night and expand your horizons, by forming new business connections that are sure to elevate you and your venue.

RECOGNITION In a huge and competitive industry, it is often easy for your hard work and efforts to go unnoticed. The BMAs aim to celebrate and commend your dedication, talent and success, and give you your well-deserved and overdue applause. After all, who doesn’t want to be recognised for their amazing achievements? Applying for an award at the BMAs can elevate your name, brand and venue, establishing you as an admirable industry key player who has set the bar high.

CONFIDENCE It is all too easy for you and your team to get wrapped up in all the hard work that comes with operating a busy and successful venue in the industry, that you forget just how great you are. Imagine what winning an esteemed award, and being rewarded for your efforts, could do for you and your team’s confidence and shared morale! Winning an award could completely reinvigorate your team, and sprout a heightened sense of purpose, leading to further success in your venue.

COMMUNITY Though expansive, the hospitality industry is extremely collaborative, connected by individuals with a shared passion and dedication to bringing the best service possible to the public. The BMAs are the perfect opportunity to experience what the hospitality industry is all about: people! Experience a true sense of community by celebrating with fellow hospitality professionals, who exhibit a mutual commitment to the industry.

Apply for the 2024 BMAs today, at www.barmagazine.co.uk/barmagazineawards 36

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Adding sophistication to any wine list

Champagne will always have a place on any wine list, instantly adding prestige and cause for celebration.

From renowned Champagne house, Champagne Moutard, the Moutard Grande Cuvée Brut is available in a range of sizes from half bottle through to Jeroboam.

Blending 80% Pinot Noir and 20% Chardonnay from 20 year old vines, this Cuvée is the pillar of Moutard’s production. A juicy mix of black cherry and candied pink grapefruit.

Available to the UK trade through Lanchester Wines, never available in a supermarket!

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

SPONSORED

Return of The Restaurant Show THE RESTAURANT SHOW RETURNS TO OLYMPIA LONDON IN OCTOBER 2023, WITH NEW BAR & DRINKS ZONE!

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or over 30 years, The Restaurant Show has been the flagship trade show for restaurateurs and chefs, casual dining operators as well as pub, bar and street food operators. Coupled with Catering Expo Equipment, the threeday exhibition champions the outstanding products, people, insight and innovation of the food and drink industry.

For the first time, the show will introduce two new zones: Chefs’ Ingredients and Bar & Drinks. The Bar & Drinks area will provide a holistic view of beverages in hospitality.

From aperitifs and cocktails to beers, wines and spirits to coffees, teas and infusions – the drinks menu is a key element of any restaurant, bar, or pub and the driver of higher margins and profitability. This zone will also be bolstered by a dedicated Bar & Drinks Live theatre in partnership with The Morning Advertiser, incorporating panels, presentations, interviews and tastings with some of the leading industry experts, including Charlie Gilkes of Inception Group, Joanne Bradford of Marston’s, Helen Charlesworth of Stonegate and Emma McClarkin of BBPA. Alongside this, William Reed is investing in a multi-channel content strategy that will

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flow through The Restaurant Show. With an additional content theatre, Restaurant Live, visitors will have access to a data, insight, panels, presentations, demonstrations and workshops, delivered by industry leaders, including Will Beckett of Hawksmoor, Michael O’Hare of The Man Behind The Curtain, Mark Selby of Wahaca and Paul Burgalieres of L’Enclume, covering the

latest trends impacting the UK hospitality market. Visit the show’s website to see just some of the speakers already confirmed.

Commenting on the new features, Andrew Reed, Managing Director – Wine and Exhibitions at William Reed said, “The Restaurant Show has 30 years of heritage as the go-to show for chefs, operators and businesses across the hospitality industry.

We are delighted to bring the brand back into the spotlight. Restaurants are the lifeblood of the hospitality industry, whether that be in pubs, fast food, fine dining, coffee shops or casual dining outlets.”

To register for your free pass and find out more, visit their website: www.therestaurantshow.co.uk

FEATURING:

EXP

WHERE THE HOSPITALITY SECTOR MEETS Informing, connecting and inspiring hospitality Whether you work in a pub, bar, nightclub, restaurant or hotel, this exhibition will deliver the insights, information and network relevant to your business.

• CONNECT with suppliers, meet peers and make valuable contacts as the whole industry comes together under one roof • LEARN the latest trends at Bar & Drinks Live, Chefs Live and Restaurant Live and leave with actionable insights • SAMPLE and savour a whole range of innovative food and drink • SOURCE the latest products and services to give you the competitive edge

REGISTER FREE AT: therestaurantshow.co.uk @RestaurantShow #TRS2023 IN PARTNERSHIP WITH

This is a trade event. No under 18s will be admitted.

TRS ad 210x297 24723.indd 1

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Rum WITH THE HELP OF LEADING INDUSTRY EXPERTS, WE TAKE A CLOSER LOOK AT RUM AND SHARE HOW THIS VERSATILE LIQUID CAN ELEVATE YOUR VENUE’S SERVES.

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RUM – ESSENTIAL 5

Ramping up your rum VERSATILE AND DIVERSE, RUM IS A UNIQUE SPIRIT THAT OFFERS ENDLESS POSSIBILITIES. GLOBAL RUM AMBASSADOR, IAN BURRELL, PROVIDES FIVE UNCONVENTIONAL WAYS TO SERVE RUM, SURE TO IMPRESS YOUR GUESTS AND ELEVATE YOUR BAR. MIX IT UP Serve your rum with a quality carbonated mixer. Not everyone can drink rum neat, so offering rum in this way ensures all guests can explore the great tastes of the spirit. If you’re going to mix it, make sure you use a premium mixer to emphasise the taste of the rum. There are many alternatives to Coke and ginger beers that are also great complements to rum.

GET ZESTY Another way to serve a premium rum is ‘near neat’, where you add the oils of a citrus peel to the spirit. With fragrant aromas, citrus peel can add nuance and depth, while emphasising the tastes and notes of the rum. I love using orange peel to bring out the orange notes in premium rums.

ON THE ROCKS Serving rum on the rocks, with a large ice cube or ice ball, will keep your rum chilled with a slower rate of dilution. This helps to soften the spirit without making it too watery, providing guests the perfect opportunity to sip at their leisure and explore the wonderful tastes of the spirit.

The bigger the ice cube, the better, and my advice is to avoid lots of small ice cubes.

PERFECT PAIRING Food pairing with rum is one of the most enjoyable rum experiences for guests, and is promised to elevate the serve. Try serving small, complimentary boards of cheese and cold meat when guests order their favourite rum from your venue. This will create a heightened experience for the guest, providing an exploration of different flavours which complement the spirit.

UNIQUE TASTES Serving rum with coconut water is sure to provide guests a unique, but delicious, rum experience. A popular way to drink rum in the Caribbean, adding coconut water softens the rum and adds a touch of sweetness to the mix. Add a squeeze of lime peel to provide an even more refreshing mouthfeel for guests. www.ianrumburrell.com

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RUM

Rum renaissance AS RUM’S POPULARITY AMONG CONSUMERS CONTINUES TO GROW, IT IS IMPERATIVE THAT YOUR VENUE IS UP TO DATE WITH ALL THAT THE CATEGORY HAS TO OFFER. SPEAKING TO LEADING INDUSTRY EXPERTS AND THE GLOBAL RUM AMBASSADOR HIMSELF, IAN BURRELL, WE PROVIDE INVALUABLE KNOWLEDGE ON THE WELL-LOVED SPIRIT AND EXPLAIN WHY, NOW MORE THAN EVER, YOUR BAR SHOULD BE EMBRACING AND EXPANDING YOUR RUM OFFERINGS.

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oved by many, unique and diverse, rum is an exceptional spirit that provides endless possibilities for bartenders. As consumers become increasingly curious about rum and all that it has to offer, it is becoming even more vital for venues and bartenders to ensure they are making the most of their rum offerings and aligning with this demand.

The rum sector is seeing prominent growth, with the demand for rum, especially craft and premium rums, increasing. Tommy Cole, Ron Santiago de Cuba Brand

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For bars and establishments looking to cater to a diverse clientele, it is essential to stock an array of different rum variants.

Ambassador, shines a light on the growing category: “The rum sector is undergoing a dynamic transformation with a shift towards premiumisation and authentic craft offerings.

“Consumers are increasingly seeking unique and higher-quality rums, driving growth in aged and spiced variants”, he continues.

Ben Reed, Director and Co-Founder of Bullion rum, echoes Tommy’s

words, explaining: “The rum sector has been experiencing significant growth over the past few years, and the resurgence of interest in craft spirits has been a driving force in its expansion.”

The on-going growth of the rum category, particularly the growing interest of premium and craft variations, is likely due to consumers’ changing attitudes towards rum. Once a spirit synonymous to only tropical cocktails, consumers’ knowledge,

RUM

The rum sector is undergoing a dynamic transformation with a shift towards premiumisation and authentic craft offerings. and consequent curiosity, surrounding the spirit has increased, as they learn more about its great qualities.

Highlighting consumers’ changing attitudes towards rum is Ian Burrell, Global Rum Ambassador and Founder of RumFest, who explains: “Consumers are becoming more knowledgeable and more discerning about the rum category. They want to know what’s in the bottle, where it’s from and what makes it premium.”

Expanding your venue’s rum offerings, to premium and craft variations for example, is essential in ensuring your venue is meeting this demand and helping to positively impact consumers’ attitudes towards the spirit. Stocking premium and craft rums is also a great opportunity to upsell, increase revenue, and further elevate the guest experience. Consider swapping out your cocktails’ ‘house rum’ with a new, premium rum that tells a story to consumers.

Charlie Barkley, Co-Founder and CEO of newly launched Vapoura, explains the increasing importance to consumers of quality rums that have strong brand values: “Discerning drinkers are increasingly more concerned with both quality and authenticity. As well, if they are going to support a brand there needs to be a story that speaks to them the right way, it has to either be relatable or inspiring; or both!

“Vapoura has not just been about developing a great tasting liquid for people, but bottling up everything that brings joy and passion to us as a team: friends, family, connection, music, growth and adventure”, Charlie finishes.

Reign Rum, the world’s first multi-awardwinning African luxury rum, from Ghana, is another brand that places equal importance on both quality and strong brand values.

Amma Mensah, Founder and CEO of Reign Rum, explains: “For us, we are a grass-toglass business, we exist to empower the entirety of our value chain, from farmers, to bartenders, to customers and all who

encounter our regal nectar.

“We are committed to raising salaries at our farm and building ownership structures among our team, we repurpose our bagasse to power our furnace and make compost, and everything we grow is organic. We know that while we have a beautiful and delicious selection of products, it is important to us that we are a brand which looks good, tastes good, but also does good”, Amma says.

While stocking an array of premium and craft rums, it is also crucial to offer a guests a well-known rum, especially to encourage rum ‘rookies’ to explore all that the category has to offer. Alex Haslam, Head of Category Development, On Trade at Diageo GB, highlights the importance of offering a well-recognised rum, and explains: “Operators can encourage adults to explore the category by stocking a few well-known iconic rum brands that people already know and enjoy, along with creative innovations introduced by leading brands. Captain Morgan, for example, is an iconic rum brand that has a range of unique rum-based spirit flavours for consumers to enjoy.

“We also know that 45% of consumers that choose a spirit and mixer serve say it is important they recognise the spirit brand used1”, Ben adds.

From premium and craft rum to wellloved brands, the wider your rum offering, the better. Ben Reed from Bullion advises bars to rethink the rum variations they serve, and how broadening their horizons

CORN & OIL INGREDIENTS: 20ml Bristol Syrup Company Falernum Syrup 50ml gold rum 2 dashes of angostura bitters

METHOD: Stir and serve over block ice in a rocks glass. Garnish with an orange twist. www.barmagazine.co.uk

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RUM

Rum is exceptionally versatile, playing a crucial role in a wide range of cocktails and serves.

BULLION SUNSET INGREDIENTS: 2oz Bullion Coconut Rum 1oz fresh pineapple juice 0.75oz fresh lime juice 0.5oz grenadine syrup Pineapple slice and cherry, to garnish Ice cubes

METHOD: Fill a shaker with ice cubes. Add the Bullion Coconut Rum, fresh pineapple juice, lime juice, and grenadine syrup to the shaker and shake well until the mixture is chilled. Then, strain the mixture into a chilled highball glass filled with ice cubes. Garnish with a slice of pineapple and a cherry, then serve!

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can cater to a wider range of consumers.

He states: “For bars and establishments looking to cater to a diverse clientele, it is essential to stock an array of different rum variants. Bullion’s spiced rum attracts those who enjoy a touch of warmth and complexity in their beverages, while flavoured rums add an element of excitement and experimentation, attracting curious customers seeking unique taste experiences.”

“By offering a well-curated selection of rums, bars can accommodate various palates and encourage patrons to explore different rum-based drinks, fostering a dynamic and enjoyable drinking environment”, he finishes.

Ian Burrell holds a similar opinion, and explains that there is much more to the rum category than merely offering the typical and obvious variations: “If you are just offering a white, gold and dark rum then your menu is doing a disservice to the

category. As rums become more popular, consumer appetites will increase, thus a bar offering a wider selection of rums will satisfy their rum-seeking guests needs.”

But how else can venues embrace rum and rum-based serves? Well, rum’s versatility makes it the perfect spirit to experiment with, and with its array of variations and tastes, the possibilities for bartenders are endless.

Rum expert, Ian, comments on rum’s appealing characteristics, which makes rum such a pleasure to experiment with, enjoy and celebrate: “Rum is the most versatile spirit in the world, as there is a style for every type of cocktail, including cocktails that don’t usually call for rum. You can use a heavy Jamaican rum instead of Scotch, a medium bodied Barbados rum instead of Irish Whiskey, a Venezuelan rum instead of Cognac, or a light Puerto Rican rum instead of vodka.”

Tommy from Ron Santiago de Cuba agrees: “Rum is exceptionally versatile, playing a crucial role in a wide range of cocktails and serves. Its diverse categories, including light, dark, spiced, and aged varieties, offer unique flavour profiles suitable for various drinks.

“Cuban rum, characterised by its light character and smooth nuances, renowned for its quality and tradition, has significantly influenced cocktail culture. Classic concoctions like the Mojito and Daiquiri showcase Cuban rum’s vividly flavoursome

RUM

and robust qualities. Furthermore, its use in contemporary cocktails and fusion beverages demonstrates rum’s adaptability and enduring appeal in the ever-evolving world of mixology.”

Your venue may consider showcasing rum’s versatile nature to guests by hosting a monthly ‘rum night’, where all cocktails on the menu are adapted with rum as the base spirit. Alternatively, creating a separate rum menu, with an array of rum serves and different rum variations, or a ‘rum of the week’, will promote the spirit to guests and illuminate its great characteristics.

Since rum is such an expansive category with a wide range of variations, it is important for venues to consider expanding their knowledge surrounding the spirit, which will help to aid the makings of new rum creations as well as heightening the customer experience.

RumFest, founded by Ian Burrell, creates a unique and fun opportunity to learn about rums from all over the world. Speaking on RumFest, Ian explains: “The RumFest started in 2007, when the rum category was still finding itself internationally. Since then, the event has gone on to inspire other rum festivals around the world, helping the international rum category to grow globally.”

Commenting on why he would encourage bar owners, managers and bartenders to attend, Ian continues: “Rum is one of the most misunderstood spirits in the world. Many bar owners and managers still think that all rums are the same, and that there are no regional differences to rums, as there are with whiskies and brandies.

“Here at RumFest, you’ll learn the differences between a Jamaica Rum, a Martinique Rum or a Cuba rum. You’ll

also get some tips on how to use them in cocktails and how to appreciate them, from some of the best rum experts on the planet”, Ian adds.

Embracing rum by creating new and exciting rum-based creations, and perhaps even serving rum in unconventional ways, is a great way to feed your guests’ curiosity for the spirit and elevate their experience.

More so, experimenting with rum and complementary flavours makes the perfect opportunity to create something to really wow guests.

Dee Davies, Business Development Manager at Bristol Syrup Company, sees the importance of selecting quality ingredients that enhance rum’s full flavours, and she explains: “Good rums have layer upon layer of flavour, so when it comes to making rum serves, it’s important that the accompanying ingredients complement and enhance these nuances. That’s why we created our range of syrups, to help elevate mixed drinks by providing flavours

authentic to the name on the label.

“Many bartenders will judge a bar purely on its ability to make a good daiquiri, and this is something we kept this in mind when making our new lime juice. Our limes are juiced rather than crushed to avoid bitter pith flavours ruining the juice. All Bristol Syrup Company purées and juices have been created to add fruitiness and balance to mixed drinks without the mess and waste of making them in-bar. This means that bartenders can rest easy knowing they can pour out delicious, consistent fruit every time”, Dee adds.

Going forward, it seems that rum’s popularity will continue to grow, which makes even more reason for your venue to get au fait with the spirit and its endless variations now.

Ben of Bullion Rum sees a bright future ahead for rum, as he explains: “Looking into the future, it is highly likely that rum’s popularity will continue to grow. The current trends in the spirits industry, such as the emphasis on craft, authenticity, and unique experiences, align perfectly with what rum has to offer.

“Overall, the future for rum looks promising, with its rich history, versatile nature, and continuous innovation contributing to its enduring popularity”, he concludes.

Ultimately, the rum category’s unceasing growth creates an obligation for all venues to align their serves with this demand.

Expanding your venue’s rum offerings by exploring different variations such as premium and craft rums, experimenting with rum in an array of different drinks, and education and re-education on the category, is essential in ensuring your venue can fully embrace all that rum has to offer.

1. CGA Mixed Drinks Q1 2022

www.barmagazine.co.uk

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SPONSORED

Bullion Rum makes waves BULLION RUM, THE EPITOME OF EXPLORATION AND EXPERTISE, CONTINUES TO CHART NEW WATERS WITH ITS QUALITY AND INNOVATIVE RANGE OF AWARD-WINNING RUMS.

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iscover the captivating world of Bullion Rum, an exquisite brand of spiced rum that embodies craftsmanship and adventure.

Distilled in Demerara and infused with global spices and natural flavours, Bullion Rum sets a new standard for quality and taste. Created by Ben Reed, a seasoned sailor, the brand is a tribute to his maritime exploits and the vibrant Caribbean culture.

Inspired by his time as a skipper on America’s Cup yachts in St. Maarten, Reed sought to redefine the spiced rum category and in 2020, Bullion Rum was born – a testament to Reed’s commitment to crafting an exceptional spirit inspired by luxury yachting and distant flavours.

The distillation process is at the heart of Bullion Rum’s allure; Twice distilled in Guyana’s finest distillery, here the rum gains purity and complexity before a third distillation at the historic Hensol Castle Distillery in the UK, which adds refinement and ensures its excellence.

Bullion currently offers four flavours, each a masterpiece of innovation: Bullion Gold Original pays homage to spiced rum’s legacy, Bullion Java Banana blends vanilla and banana for a unique profile, Bullion’s triple Coconut delivers a tropical escape, while Bullion Passion Fruit offers zesty exuberance. Each can be served neat, over ice, or in cocktails.

In just two years, Bullion Rum has achieved remarkable success, earning the World Rum Award, London Spirits Competition, and International Spirits Challenge accolades. Such industry leading and notorious awards, like the International Wine and Spirits Maker of the Year and People’s Choice further, solidify its position and Gold awards from the Spirits Business Global Rum & Cachaça Masters Competition underscore its true excellence.

Bullion Rum’s rise is a testament to its commitment to quality and innovation. So far, it has reached diverse platforms, sailing across the globe to countries from French

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Distilled in Demerara and infused with global spices and natural flavours, Bullion Rum sets a new standard for quality and taste.

Polynesia to Iceland. The brand is currently working with The Heinrich Group and plans are already in place to launch in India in November 2023 with activations in Bombay and Goa; and the U.S. market is firmly on the horizon.

Ben Reed’s vision for Bullion Rum is resolute – to continue charting new waters and establish Bullion as an internationally renowned powerhouse. Bullion Rum stands

as a testament to passion, craftsmanship, and relentless pursuit of excellence, inviting adventurers and connoisseurs to savour the essence of modern spiced rum.

If you would like to find out more about Bullion Rum email: contact@bullionrum.com @bullionrum www.bullionrum.com

NEW CREATIONS

Daiquiri Week delights IN CELEBRATION OF DAIQUIRI WEEK, BAR MAGAZINE HAD THE PLEASURE OF JOINING RON SANTIAGO DE CUBA ON A BAR SAFARI TO THREE LONDON COCKTAIL BARS, IN WHICH WE EXPERIENCED ALL THAT AUTHENTIC CUBAN RUM HAS TO OFFER.

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here is no doubt that the daiquiri is among the most well-loved and well-recognised classic cocktails around the world, which places even more importance on the use of quality authentic Cuban Rum. Ron Santiago de Cuba is traditionally recognised as the highest expression of Cuban rum-making tradition from the South-East of the island, so it is not only the perfect choice for a daiquiri, but it also shares geographical history with its place of birth, in Daiquiri itself.

The rum category is continuing to grow, particularly in the premium and craft variations, with more consumers becoming curious about the spirit and all that is has to offer. Ron Santiago de Cuba is at the centre of this trend, offering a range of quality and authentic Cuban rums, which embody the history and expertise of the Cuban rummaking tradition.

Tommy Cole, Ron Santiago de Cuba Ambassador, explains: “Cuban rum, known for its rich history and traditional production methods, is influencing the growing rum trend. Its heritage and unique flavour profiles have captivated consumers, influencing a broader appreciation for traditional rum-making techniques, and sparking a renewed interest in the category as a whole. This is no truer than when looking at our own Ron Santiago de Cuba, produced in the ‘Cradle of Light Rum,’ dating back to 1862.

“Cuban rum, renowned for its refined artisanry and distinctly rich profile, has influenced the trend towards a smoother and more balanced finish, such as those found in the South-East, known as the Oriente region of the island, the home of our rum, Ron Santiago de Cuba”, Tommy adds.

In celebration of Daiquiri Day, Ron Santiago de Cuba hosted a ‘Bar Safari’, in which we journeyed to three iconic London

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bars: Alma Bar, Nightjar and Coya. Each bar created their very own daiquiri with a twist, using Ron Santiago de Cuba as a catalyst for their unique and exciting serves. The final creations were simply exceptional.

From a twist on a classic rum and coke,

to Caribbean-inspired serves, Ron Santiago de Cuba provides an endless world of possibilities for bartenders in their rum creations. In this special New Creations feature, we provide a little inspiration for your venue’s daiquiris.

NEW CREATIONS

Rum & coke LAURIE HOWELLS, HEAD BARTENDER AT ALMA BAR, LONDON, SHARES A FUN AND INNOVATIVE TWIST ON A CLASSIC DAIQUIRI.

INGREDIENTS: 500ml Ron Santiago de Cuba Extra Anejo 11 300ml Caleno Dark & Spicy Non Alcoholic Spirit 300ml Lime & Guava Curd – recipe below 100ml Fake Lime – a blend of tartaric, citric and ascorbic acid, alongside sugar and salt

METHOD: Blend the ingredients thoroughly and place in the freezer overnight. After this, fine strain to separate the solids and clarify. After fat-washing and clarifying, add 85ml of the mix to a Boston and throw over ice – the throwing helps to aerate the aromas and not over-dilute.

Fine strain into a Nick & Nora glass that has been painted with repurposed Lime & Guava Curd and finally, add a mist that contains Ron Santiago Blanca, fresh sugar cane, citrus peels and green mandarin leaf. The grassy and tropical notes of the Blanca tie the full creation together.

LIME & GUAVA CURD INGREDIENTS: 4 Medium eggs 200 g Caster sugar 6 Limes - juice and zest 75ml Guava Juice 100 g Unsalted butter

METHOD: Mix all but the butter over heat, then remove from heat and whisk in the butter.

Image © @ga_walker

LAURIE, TELL US THE STORY BEHIND YOUR DAIQUIRI CREATION. “I’ll just have a rum & coke” was originally an entry for the Ron Santiago Casa del Daiquiri competition this year. Since the semi-finals at Diageo HQ, we have featured the cocktail on a daiquiri menu for a monthlong promotion at Alma in July, and during our Havana Soul nights! Think live Cuban bands and plenty of daiquiris!

The inspiration behind rum & coke has more of a comical background. You can spend months developing cocktails and their recipes, studying the latest techniques, and then the first few orders of the night will be rum & cokes. This, of course, is

completely fine. We want every guest who joins us to have the best experience and the best drink possible. So, I wanted to take the aroma profiles and flavour notes from this popular serve and develop them into a daiquiri, as it seemed like a fun challenge.

Ron Santiago de Cuba Extra Anejo 11 is an aged Cuban rum, with plenty of amplified notes of green banana, caramel, cinnamon and grilled pineapple, definitely the perfect base for this daiquiri. Alongside the Caleno, a non-alcoholic spirit with a bold taste of Kola nut, then the Guava & Lime, it creates the perfect harmony with a fun, fruity take on a classic daiquiri, which really does taste like a rum & coke. www.barmagazine.co.uk

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NEW CREATIONS

The Nightjar Daiquiri WE JOURNEY TO NIGHTJAR BAR WHERE HEAD BARTENDER, OMAR CAIMI, SHARES HIS UNIQUE DAIQUIRI WITH A TWIST. WHAT IS THE INSPIRATION BEHIND THE NIGHTJAR DAIQUIRI? The inspiration for this serve comes from the Caribbean vibe that Ron Santiago de Cuba offers. Ron Santiago de Cuba Extra Añejo 11 Years Old is a magical blend of the sweetness of sugarcane molasses and delicate aromas with vanilla, coconut, and dry almond notes to make the perfect base for a daiquiri.

We created our daiquiri with a twist, a delicious mix between fresh lime leaf, rich bee pollen cordial, and a touch of lemongrass. These are elements that marry the essence of Ron Santiago de Cuba, to

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evoke the humid, Caribbean climate where it originates from.

Ron Santiago de Cuba is one of my favourite spirits because it connects me to the earth with its rawness and simplicity.

HOW DID THE CREATION OF THE NIGHTJAR DAIQUIRI ELEVATE YOUR BAR? In addition to our daiquiri, we hosted a few different Cuban musicians, making unique evenings for our guests which further elevated our bar, and encouraged customers to try our delicious Nightjar Daiquiri.

THE NIGHTJAR DAIQUIRI INGREDIENTS: 30ml Ron Santiago De Cuba Carta Blanca 20ml Ron Santiago De Cuba Extra Añejo 11 Years Old 7.5ml bee pollen cordial 15ml fresh lime juice 2 lime leaves ½ stalk of fresh lemongrass

METHOD: Gently muddle the lemongrass and lime, then add this and the rest of the ingredients to a shaker. Shake, strain, and serve!

NEW CREATIONS

IT’S A SOR-REAL DAIQUIRI INGREDIENTS: 100ml Clarified daiquiri batch – recipe below 20ml Ron Santiago de Cuba Extra Anejo 11 Sorrel foam, to garnish – recipe below

METHOD: Pour all the ingredients in a shaker full of ice, shake and double strain, top up with the sorrel foam, then garnish with dehydrated hibiscus powder and serve!

CLARIFIED DAIQUIRI BATCH INGREDIENTS:

It’s a Sor-real Daiquiri INSPIRED BY THE GOOD VIBES OF THE CARIBBEAN, HEAD BARTENDER AT COYA BAR, LONDON, REIJA D’ELIA, SHARES HIS TWIST ON A CLASSIC DAIQUIRI, THE ‘IT’S A SOR-REAL DAIQUIRI’.

WHAT WAS THE INSPIRATION BEHIND YOUR DAIQUIRI CREATION?

WHY DO YOU LIKE USING RUM TO CREATE NEW AND EXCITING COCKTAILS?

The inspiration behind this cocktail comes from the amazing places and weather , and the people I met in the Caribbean, who let me discover the flavours of this idyllic part of the world.

I really like to use rum because I find it very versatile due to the different styles and method of production. It’s also one of my favourites because the final flavour of the cocktails remind me of the many islands I have visited.

200ml Ron Santiago de Cuba Extra Anejo 11 100ml Oleo Saccharum grapefruit and lime 100ml Crème fraîche 75ml Lime juice

CLARIFICATION METHOD: Mix all the ingredients of the batch and await the creation of the curds, then filter it using two coffee filters to obtain a clear liquid.

SORREL FOAM INGREDIENTS: 600ml Coconut water 30g Dried hibiscus petals 10g Cinnamon 5g All spice berries - Jamaican pimento 5 cloves Peel of 1 orange ½ Nutmeg, grated

METHOD: Mix all the ingredients and leave it infusing overnight, then strain and add the 10% of the weight of Proespuma cold, pour it in a cream siphon and load it with one cream charge. www.barmagazine.co.uk

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SPONSORED

Class(ic) cocktails SOME THINGS JUST NEVER GO OUT OF STYLE … MARK JARMAN, HEAD OF SMIRNOFF GB, SHARES SOME TIMELESS, VODKA-BASED SERVES ESSENTIAL FOR EVERY BAR, FAR AND WIDE.

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o matter the season, cocktails are always in style. While cocktail sales in bars have risen and now account for over half of total cocktail sales1, the value of cocktails in restaurants has also increased significantly, proving that consumers are

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open to cocktails in a variety of settings.

The beauty with cocktails is that they can be adapted season by season through distinctive flavours and styles, keeping them fresh yet timeless. Looking at the base of the UK’s most popular cocktails will empower operators to box-clever with

their spirit range and back bar space – and with Vodka being used in six of the top ten cocktails in Great Britain2, it is a great place to start.

Venues are always set to win with classic serves as they are arguably prevalent all year round. Whilst consumers appreciate

SPONSORED

SMIRNOFF PASSIONFRUIT MARTINI – 1.875 UK UNITS INGREDIENTS: 50ml Smirnoff Vodka 12.5ml lime juice 12.5ml vanilla syrup 12.5ml passionfruit syrup 100ml passionfruit puree ½ fresh passionfruit, to garnish

METHOD: Take a cocktail shaker and fill it with ice and add Smirnoff Vodka. Next add the lime juice, vanilla syrup, passionfruit syrup and passionfruit puree. Seal your shaker and shake hard to mix, chill and dilute your cocktail. Fine strain your cocktail into a premium coupette glass.

To finish, add a side serve of chilled Prosecco and garnish with half a fresh passionfruit, and serve!

SMIRNOFF ESPRESSO MARTINI – 2.375 UK UNITS INGREDIENTS: the opportunity to explore different options, there’s a continued desire for cocktails that consumers trust are a worthy investment with just over half of people (51%) preferring classic cocktails in the On-Trade3.

Using a recognisable name on the menu and talking up quality ingredients in menu descriptions and imagery, speaks volumes to customers, with 57% of people likely to pay more for a better-quality cocktail4.

The leading cocktail in Great Britain is, and has been for some time, the Passionfruit Martini5. Ensuring you have crowd pleasers and trending cocktails like the Passionfruit Martini within your offering is essential, not only to unlock potential revenue streams, but also to create quality experiences for their guests.

Using a well-known, popular spirit such as Smirnoff, the No.1 spirit in GB6 and currently worth £1.3m in the On-Trade7, not only resonates well with consumers but provides operators with a trusted spirit that can be used across a menu. Known and loved for its long-standing reputation as a versatile spirit, the historic brand has built a loyal customer base over the years. It has successfully attracted new adult audiences into the category through its line of exciting innovations. It also speaks to people through its price point and accessibility.

Being one of the top ten mainstream cocktails based on share of serves across

the On-Trade8, Espresso Martini, iconic for its rich taste and smooth finish, remains a strong favourite and can be enjoyed both as a pre-evening drink or an after-dinner treat.

Alongside classic cocktails such as the Passionfruit Martini and Espresso Martini, Spritz serves now account for 1 in 10 cocktails served in the On-Trade, making them an essential on cocktail menus9.

Another way to guarantee quality and consistency through cocktails is through Draught innovation – Draught Cocktails not only help to ensure quality, but speed of service. Particularly valuable for operators that may not have the expertise amongst the staff or the time to be creating cocktails from scratch. It provides operators the opportunity to help drive sales and increase profit margins, all whilst guaranteeing perfection when it comes to taste and presentation of every drink. Diageo’s Draught Cocktail range includes Smirnoff Passion Fruit Martini Cocktail (12.5% ABV) and Smirnoff Espresso Martini Cocktail (12.5% ABV), delivering some of the most popular cocktail serves in the UK made with recognisable spirit brands in less than 10 seconds. www.smirnoff.com/en-gb 1-5, 9 CGA MIXED DRINKS REPORT Q1 2023 6. CGA IFT data 12wks to 11.09.21 7. CGA On-Trade, Period Ending: WE 20.05.23 MAT

50ml Smirnoff Vodka 25ml Fresh espresso or alternatively, 50ml of cold brew espresso concentrate 25ml coffee liqueur Coffee beans, to garnish

METHOD: First, take a cocktail shaker and fill it with ice and add Smirnoff Vodka. Next, add the fresh espresso (or the cold brew espresso concentrate) and coffee liqueur. Seal your shaker and shake hard to mix, chill and dilute your cocktail.

Fine strain your cocktail into a premium coupette glass. To finish, garnish with three coffee beans placed in the centre of the glass, and serve!

SMIRNOFF NO.21 CLASSIC SPRITZ – 2.475 UK UNITS INGREDIENTS: 50ml Smirnoff Vodka 75ml Lemonade 50ml Prosecco Fresh lime and raspberries, to garnish

METHOD: First, take a premium wineglass. Next, fill your wineglass with ice and add Smirnoff Vodka, lemonade and Prosecco. To finish, garnish with a wheel of fresh lime and two fresh raspberries, and serve!

8. CGA Mixed Drinks Q3 2023

www.barmagazine.co.uk

57

VENUE OF THE MONTH

Turtle Bay HAMMERSMITH, LONDON

TELL US ABOUT TURTLE BAY HAMMERSMITH. Turtle Bay Hammersmith opened its doors in March 2023. It is our biggest venue, but the design maintains our relaxed and welcoming nature, with open spaces and a massive Island Bar at the heart of the room. Inspired by the Caribbean islands, Turtle Bay Hammersmith features vibrant colours, an open kitchen with jerk pit BBQs, beautiful artwork and a mixture of finishes and textures. Stepping through to the rear of the site, diners can also enjoy an outdoor terrace area, complete with its own bar.

Mini cabanas give this space a beachside feel that transports guests to the Caribbean without a plane ride.

Our tropical cocktails, reggae playlists, open kitchens and Caribbean-inspired interiors truly transport you off the high street and into a paradise.

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WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS OF YOUR SUCCESS? Turtle Bay is accessible. We’re all about guests enjoying themselves on their own terms. Our offer is as relaxed as our interiors, meaning guests can pop in for a quick drink or snack, or stay all day sipping cocktails for any occasion, dressed up or dressed down. The majority of our guests visit not just for a meal or a round of drinks, but for the whole experience of a ‘vibey’

restaurant, friendly service, flowing tropical cocktails and island tunes – it’s much more fun and immersive than your average high street dining experience.

WHAT MAKES YOU STAND OUT FROM YOUR COMPETITORS? Turtle Bay is a unique mix of a bar and a restaurant, which is very experiential. We offer something for everyone, for every occasion, from bottomless brunch, lunch and dinner, to all-day happy hour and late-

VENUE OF THE MONTH

night drinking. Our tropical cocktails, reggae playlists, open kitchens and Caribbeaninspired interiors truly transport you off the high street and into a paradise. Our Island Bars are the centre of everything we do – literally. Every Island Bar is placed in the middle of each venue, as a focal point and a place for guests to gather; they are unique in their open shape, not placed up against a wall, and create a vibe unlike most other bars. It’s a scene that encourages chatting to our bartenders as well as strangers, and a place to perch for hours while sipping tropical cocktails.

WHAT ARE YOUR SHORT AND LONG-TERM GOALS? Day-to-day, our main goal is to give our guests the best possible experience: to make sure that when they enter one of our venues, they are immersed into the magic of the Caribbean and have a chance to escape with their friends, family or colleagues. Long-term, it’s really about spreading that magic across the country as far and wide as we can, delivering our unique mix of rum, reggae and jerk, whilst delivering our Caribbean good times to as many people as possible.

Inspired by the Caribbean islands, Turtle Bay Hammersmith features vibrant colours, an open kitchen with jerk pit BBQs, beautiful artwork and a mixture of finishes and textures.

HOW DO YOU STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY? It’s important to stick with our core brand values while keeping a close eye on the industry and consumer behaviours, understanding how some trends can be introduced into the business, and which ones aren’t a match for us. As a business we try to be agile and fast-moving. While this is more challenging for a business of our size compared to a smaller group, it is definitely worthwhile.

THE CARIBBEAN CULTURE HAS BECOME INCREASINGLY POPULAR OVER RECENT YEARS. DO YOU SEE THE TREND GROWING FURTHER IN THE FUTURE? We certainly plan to expand, with five to six new sites opening each year over the next few years – we believe there are plenty more cities and towns across the country that will love Turtle Bay.

WHAT ADVICE WOULD YOU GIVE TO AN UP-AND-COMING BAR VENUE? Always put the guest experience first. @turtlebayuk www.barmagazine.co.uk

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INTELLIGENT • INSPIRED • INNOVATIVE

We don’t just design incredible spaces, we craft stories that connect with your customers and make them want to stay. We do this through detailed research, experience and delving into exactly who your customer is and what they want. From conception to completion, we design and build beautiful and functional spaces that reflect your brand and inspire your customers.

Every brand has a story to tell, and we’re here to help you bring this to life through commercially compelling and inspiring hospitality interior design.

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Staff and Training WE SHINE A LIGHT ON THE IMPORTANCE OF STAFF WELLBEING IN VENUES AS WELL AS HOW EFFECTIVE TRAINING CAN ELEVATE YOUR BAR.

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STAFF AND TRAINING – ESSENTIAL 5

Successful staff WHATEVER THEIR ROLE, STAFF ARE THE DRIVING FORCE OF ANY VENUE, WHICH MEANS IT IS ESSENTIAL THEY ARE GIVEN ALL THE TOOLS TO HELP THEM REACH THEIR FULL POTENTIAL. UKBG’S CLAUDIA CARROZZI PROVIDES FIVE INVALUABLE TIPS ON HOW YOU CAN GET THE MOST FROM YOUR VENUE’S WORKFORCE. JOIN THE UKBG Join the UKBG and take advantage of the wealth of training, online materials and events to engage your teams, and show them how valuable and satisfying a job in our industry can be. We are currently working with the beneficiaries of the Mediterranean Aperitivo Programme (MAP) on a programme of activities aimed at raising awareness of European quality products, and the Mediterranean ritual of aperitivo with British bartenders and consumers. The campaign will kick off with a number of masterclasses hosted by an aperitivo expert, followed by an entire week of activities for Mediterranean Aperitivo Week, due to take place between 23rd and 29th October.

ENGAGE Talk to your team, and listen. Staff engagement is vital to understanding your workforce, their goals and the challenges they face. If you want them to develop with you, understand what they want to achieve professionally and personally and help them get there. They will also tell you where the opportunities are, as they are at the coalface – talking to customers, engaging with brands – and they know what’s popular. They are often on social media and see what’s trending ahead of everyone else too. This will help keep you current and show them you value their hard work.

ENCOURAGE THEIR DEVELOPMENT Encourage your teams to challenge themselves. Competitions have long been an important part of the bartending world. They bring the industry together and showcase the best of what we do. They are an opportunity for sharing and learning, and the coming together of some of our best talent; they are not just about bragging rights. Giving your talent the time and space to develop their own styles and knowledge will make them happier and can’t fail to strengthen your venue. We host the annual National Cocktail Competition to shine a light on the best talent within our membership.

VALUE THEIR HARD WORK Pay your staff well, the National Living Wage as a minimum. Also, provide a manageable shift pattern and ensure they take time off to rest and recuperate. Late nights and weekends takes their toll on everyone, and it is essential staff are well rested!

SUPPORT THEIR NEEDS Get your staff help when they need it. We partner with the Drinks Trust , who deliver some fantastic programmes under the banners of Assist, Restore and Develop. They provide financial support to those that need it, mental health and wellness support, as well as education and training. www.ukbartendersguild.co.uk

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STAFF AND TRAINING

Lifting spirits WITH THE HELP OF INDUSTRY-LEADING EXPERTS, WE TAKE A LOOK AT HOW ENCOURAGING STAFF TO BE THE BEST VERSIONS OF THEMSELVES CAN MAKE A DIFFERENCE TO YOUR VENUE.

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aving a happy and skilled team is essential to ensure a thriving and successful venue. As staff are the driving force of any bar, responsible for providing great tasting drinks and excellent service to guests, it is crucial to consider how you are investing into your workforce and making their lives in the busy world of hospitality better.

Staff wellbeing should be a priority for all bar owners and managers, as without happy and fulfilled staff, there is likely to be a shortfall in employee performance, guest satisfaction and overall venue success.

Nicolas Medicamento MIH, Founder of Dr Cocktail and Bar Educator, sees staff wellbeing as crucial, and comments on how staff should be valued for the people they are, not just what they provide to guests.

Nicolas explains: “Staff wellbeing plays a critical role, and I consistently remind myself that we are dealing with human beings. Regardless of the role they play, what truly matters to me is that people are treated equally, with love, compassion and kindness, as these forces are among the most powerful drivers in our lives.

“When the individuals working in your bar feel loved and respected, they will undoubtedly produce more,” Nicolas adds.

Kris Hall, Founder and CEO of The Burnt Chef Project, further highlights the importance of promoting staff wellbeing, specifically mental health,

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and tells us: “According to Deloitte, 40% of all work-related turnover is due to mental illness. This means it’s critical that work environments are conducive to the promotion of healthy wellbeing.”

The Burnt Chef Project is a not-for-profit social enterprise, which was launched in 2019 to tackle the mental health crisis in the hospitality sector. Founder, Kris explains: “Supporting individuals and businesses across the industry, we are fully committed to helping educate, raise awareness, deliver training and support and ultimately reduce the stigma that surrounds mental health

across our profession. Our goal is to make the hospitality profession healthier and more sustainable by focusing on people’s wellbeing first.”

There are many approaches your venue can take to promote mental health awareness and improve staff wellbeing.

As a starting point, consider conducting anonymous staff surveys to get a wellrounded view of your business’s current approach, which will provide honest feedback with how fulfilled your team are and where improvements can be made.

Once this staff review has been conducted, explore methods you can introduce to ensure your staff feel heard, respected and supported.

Staff wellbeing initiatives can be as straight-forward and simplified as you see fit, and are individual to every venue. Kris Hall states: “Wellbeing support can be as comprehensive as creating your own internal wellbeing committee, tasked with delivering on staff happiness and welfare, or it could be as simple as giving a team the tools they need to monitor and track their own mental health.

“Our Thrive Mental Wellbeing App is a great example of this. Trusted by the NHS, Thrive is an app that can be given to staff within a hospitality business and has been proven to boost retention, improve recruitment, support teams and

STAFF AND TRAINING

managers and, ultimately, decrease the costs associated with presenteeism and burnout,” Kris continues.

As well as initiatives that focus on mental health awareness among staff, there are many other useful programmes your team can get involved in to increase their support network.

The UK Bartenders Guild is one of the leading professional associations for the bar and hospitality sector. Claudia Carrozzi, President of UKBG, tells us a little more about the importance of staff wellbeing, and what the Guild offers to aid this: “It’s the same as with any business.

It just isn’t possible to run a successful thriving business with unhappy staff. We are working in very challenging times, and people have many trials to face both inside and outside of work, so, as employers, we have a duty of care to ensure that we support our people in as many ways as possible.

“Some may need financial support or someone to talk to, some may be ambitious and want to learn. Take a personal approach. Get to know your people, their dreams and goals, and they will thrive, which will, in turn, help the bar to thrive,” Claudia says.

The Guild offers a plethora of services to hospitality workers to ensure they feel supported within the industry. Claudia explains: “UKBG offers members the chance to be part of a network and community, with access to resources such as the Drinks Trust services, who deliver some fantastic programmes under the banners of Assist, Restore and Develop.

They provide financial support to those that need it, mental health, wellness support and education and training. We want to foster a real community of education and ideas, where members can support one another and learn from our extensive connections.”

While improving staff wellbeing through programmes and initiatives is effective in providing an increased support network for your team, the fundamentals of happy staff are built in-house.

Crossroads bar, a friendly neighbourhood cocktail bar in Newington Green, London, suggests how venues can consider creating a healthy workplace for staff by improving their work-life balance. Bart Miedeksza, Founder and General Manager, and Valentino Girotto, Bar Manager, explain their approach to ensuring a better work environment for staff: “To protect staff wellbeing, we limit weekly hours worked (alternating four and five days working weeks), and implement a four week rota www.barmagazine.co.uk

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STAFF AND TRAINING

sent out two weeks in advance. This allows our team to plan their lives outside of work.

“While strictly, from our business perspective, it would make sense to open seven days a week, we’ve decided to stay closed on Mondays. This allows us to catch up outside of work, which is great!” they add.

While predominantly benefiting staff, improved wellbeing and morale can also positively influence your business, creating a happy and healthy work environment that shines through to customers. Nicolas Medicamento MIH supports this, and says: “I can assure you that investing in people, particularly our staff, genuinely enhances the workplace. Their radiance and enthusiasm will shine on the floor and at the bar, catching the attention of guests, who will undoubtedly return due to the exceptional experience they’ve had.”

Creating an admirable working environment can also be a benefit in terms of recruitment and retention. Bart and Valentino of Crossroads bar explain: “Wellbeing and training can be a huge draw. Knowing that your employer has your best interests at heart, that they will help you develop as an individual, and meet your personal goals, is so important to an employee in taking the right job for them.”

While investing into your staff by creating a happy and supportive work environment is critical, encouraging the development of your team’s skills is essential in helping them reach their full potential, and can further promote your venue.

Experienced bartenders, who provide an elevated experience to guests with their cocktail creations and vast knowledge,

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are synonymous to a successful bar, and vice versa. This means that ensuring staff training is up-to-scratch is absolutely essential for bars looking to move up the rankings in the highly competitive industry.

More so, quality and consistent training elevates the individuals of your venue, enabling them to grow and evolve in the profession that they love.

Claudia Carrozzi emphasises the importance of education for bartenders, and states: “Training is a fundamental pillar of ensuring success as a bartender, and for managers.

“If successful training is implemented, then this undoubtedly impacts positively for a venue in terms of increased customer and staff satisfaction, retention and spend,” Claudia adds.

Affirming this statement is Tom Dyer, Director of London EBS, who shines a light on how unexperienced staff can affect business: “Training is so important for any bar. We constantly see bars losing a lot of money due to badly trained staff.”

As a manager, taking a personalised approach to training, instead of it being simply a tick-in-the-box, can effectively help each staff member flourish in their role.

Nicolas Medicamento MIH, of Dr Cocktail, explains the need for training to be conducted so that it is engaging and unique to each individual. He explains: “I firmly believe that overwhelming the team with information might not be as helpful. Instead, it’s crucial to recognise how individuals learn—whether through

auditory, kinaesthetic, or visual means.

Understanding these different learning styles is a key factor.”

Selecting a training style that resonates with your team can elevate the entire learning experience, making it fun and easy, as opposed to dull and tiresome. This is particularly important for in-house staff training, where venues may be limited to the resources they have. Rob Bright, Founder of Cloud Assess, a market-leading provider of digital training and assessment software for desk-less workers, explains: “At Cloud Assess, we know that the secret to effective training is understanding how employees best learn and retain information, and delivering content in a way that resonates with them.

“Studies show that practical skills, like those required for roles in the hospitality sector, are best learnt by being demonstrated, practiced, and observed in-person, and they should be repeated regularly. So, our software has been designed to facilitate this, whilst reducing the time spent on the admin involved in training. For example, practical tasks can be filmed and assessed virtually, and in-person sessions planned and scheduled alongside online modules within the software”, he adds.

Outsourcing training programmes, such as bartender courses, masterclasses and specific category education is an exciting and effective way of providing staff with all the tools to grow, and too, can benefit your venue by improving standards.

STAFF AND TRAINING

Spirit Lab is a bartending training academy that focuses on the formation and development of bar staff, from beginner to mid and advanced levels. Emanuele Mancini, Spirit Lab Academy Director, explains how the courses Spirit Lab offers can benefit both the new and the experienced bartender. Emanuele says: “I think that giving a solid base to bartenders is fundamental now more than ever.

Nowadays, people think they can perform at a professional level simply by flooding themselves with the vast content they find online, without passing through the sacrifices and the ‘elbow grease’ needed behind the bar.

“For a more experienced bartender, our training is all about solidifying their knowledge and service, and giving them the inspiration to expand their horizons,” he adds.

Even for an experienced bartender, education and re-education is critical in maintaining high standards, and ensures further success for both themselves and the venue in which they work. Claudia Carrozzi sees training as something of constant importance for bartenders, no matter their rank. Claudia says: “It doesn’t matter how experienced you are - our world is fastpaced and ever-changing. Trends come and go, and a really great bartender is identifying new flavours, serves and brands and putting their own individual stamp on them. To do this you have to be open to everything around you all of the time. Read magazines, follow interesting social media accounts, learn from industry bodies like the UKBG and love the world of food and drink around you.”

James Duff, Spirits Educator from 58 and Co, underscores Claudia’s words, highlighting the need for their Gin School’s services: “I think masterclasses and category-specific courses, such as we provide here at 58 and Co, are invaluable.

Especially these days, with customers becoming increasingly savvy, and industry trends changing so quickly, it’s more important than ever for bar teams to be well-informed and able to inspire confidence in their customers.

“One of the reasons we have such a big focus here on hospitality training, from basic tasting sessions to WSET qualifications, is that education ultimately leads to higher standards across the industry in general, and that’s great for everyone!,” James adds.

For practiced bartenders, The European Bartender School offers masterclasses and specific category experiences, such as the Tequila and Mezcal Tour, which help even

It’s the same as with any business. It just isn’t possible to run a successful thriving business with unhappy staff. the most esteemed mixologists expand their knowledge. Tom, Director of London EBS, states: “Stepping away from one’s comfort zones and learning about other drink categories will only make you a better bartender, able to make better more creative cocktails. Having knowledge in all aspects of drink offerings will enable you to come up with flavours and pairings that no one else will.

“We often stick to what we like without expanding to try other brands, types, and flavours that would only expand our knowledge and give us a better understanding of taste and flavour in all products,” Tom finishes.

Overall, training for both the new

and experienced bartender is crucial in expanding their knowledge and staying up-to-date with the ever-changing industry.

Consistent training, which Emanuele of Spirit Lab suggests “should be every 12 to 18 months” enables staff’s on-going development and success, which feeds into your venue.

Ultimately, the tools you provide to staff, and how you encourage them to be the best versions of themselves by encouraging wellbeing and education, are crucial in ensuring a happy and motivated team. While fulfilling their potential, being dedicated to staff development in all aspects, can have a huge impact on the success of your venue. www.barmagazine.co.uk

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SPONSORED

Ideal interiors WITH THE SUMMER SUN SLOWLY FADING, WOODBERRY HAS YOUR VENUE COVERED WITH A RANGE OF INDOOR DINING AND BAR FURNITURE.

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s autumn beckons, our focus moves to creating memorable, visual and comfortable indoor hospitality spaces to enhance your customer experience, dwell time and your revenue.

Woodberry, longtime experts in supplying outdoor furniture, have now launched a range of indoor furniture based on client favourites. But what suits your venue? This first indoor range sees dining, bar and café furniture in 4 distinct styles.

TRADITIONAL If your venue is more traditional with cosy interiors and a focus on traditional, wooden furniture, Woodberry has you covered with a range of dark wood dining and bar furniture.

SCANDI-STYLE MINIMALISM

COLOURFUL BISTRO

For sleek, minimalist interiors, there is a range of design-led light oak-coloured chairs and pedestal tables. Each chair has a distinct design style that can easily be mixed and matched.

Featuring brightly coloured mix and match metal chairs, colourful vintage distressed tabletops, and marble effect pedestal tables. This bistro range offers subtle Parisian elegance or bright colourful vintage vibes.

Woodberry is keen to understand what furniture works best for your needs so please talk to the friendly team about your requirements. For an indoor furniture brochure, call our team or download a copy from the Woodberry website.

INDUSTRIAL For stand out, quirky industrial look interiors, Woodberry has developed their iconic outdoor designs for indoor use.

Gabion cage base tables can be filled with your choice of filling. Or, if long communal tables work best for your venue, the Discovery Range Tables and Benches have black metal legs and chunky wood effect tops.

01926 889922 mail@woodberry.co.uk www.woodberry.co.uk/brochures

Gazebos and Pergolas

Bespoke gazebos and pergolas for hospitality venues.

Talk to our expert team about your shelter requirements and installation.

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SPONSORED

A clean solution NELSON’S ADVANTAGE GLASSWASHER KEEPS FARR VINTNERS’ GLASSES SPARKLING.

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s Britain’s largest wholesaler of fine wines, Farr Vintners boasts an enviable customer base that spans many prestigious restaurants and hotels as well as a loyal private clientele.

Tastings are held regularly at Farr’s contemporary, light filled offices, overlooking The Thames at Battersea.

However, the most significant tasting each year is The Southwold – named after the Suffolk seaside town that first hosted it. Here, the UK’s premier wine trade specialists and journalists gather to sample and critique the top 200, newly bottled Bordeaux wines. A further, annual, key event involves the same group meeting again to taste 10-year-old Bordeaux.

Unsurprisingly, the choice of glassware and its aftercare is extremely important to ensure the most subtle merits of every wine can be fully appreciated. Farr Vintners favours Zalto glasses: handblown in Austria, in a town which has been known for glass blowing since the early 14th century, these glasses are noted for their exceptional elegance and delicacy. In fact, they’re considered so good, they even won an ‘Unimprovable’ award from the Wall Street Journal!

Maintaining the integrity of its glassware is imperative and, as Farr Vintners’ Patrick Evans-Bevan explains: “With wines that can command as much as £4,500 a bottle, we rely on our glasswasher to keep our

glasses pristinely clean and in immaculate condition.”

Farr Vintners has recently had a Nelson Advantage AD50 glasswasher installed and the results are amazing. “We were aware that the brand was highly regarded for both performance and reliability”, explains Patrick. “We also liked the fact that, amongst its many features, the machine has

a soft start function, making it safe for our most delicate glasses. Another bonus is that it’s actually very quiet when in operation which is important if clients are visiting.”

Farr Vintners makes every effort to be energy conscious and the Advantage’s many ‘green’ credentials ensure the new glasswasher is energy efficient and sustainable, using less water, energy and detergent than many alternative machines - and without any compromise on quality or performance.

This highly specified machine has 6 wash cycle options and is capable of processing up to 2,100 glasses per hour. It features a moulded wash tank that prevents the build-up of dirt and grease and this, combined with its self-drain and self-clean functions, makes manual cleaning virtually unnecessary. Its thermally sealed door and double-skinned body prevent heat and noise escaping into the immediate environment. In fact, with a noise output never exceeding 58dB – a sound equivalent to gentle rainfall – the Nelson Advantage is one of the quietest glasswasher ranges available. www.nelsonwashonline.co.uk Tel: 0800 592 833 www.barmagazine.co.uk

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HOSPITALITY AROUND THE WORLD

Reviving and Modernizing Punch WE TAKE YOU ON A JOURNEY AROUND THE WORLD TO EXPLORE THE INNOVATIVE PUNCH COCKTAIL BAR CONCEPT, PUNCH ROOM, LOCATED IN IN LONDON, BARCELONA, MADRID, SHANGHAI, TAMPA AND ROME EDITION HOTELS.

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f EDITION’s 16 hotels around the world, Punch Room can be found exclusively in London, Barcelona, Madrid, Shanghai, Tampa and Rome. The Punch Room concept was founded on two pillars of the bar experience which were, at the time, unrepresented on the global stage: exploring and recreating punch as a category of cocktails and a fostering a bar environment centred around the shared punch experience with a personalised style of hospitality.

While every Punch Room is devoted to the artistry of mixology and bartenders operating at the highest level of their craft, each location delivers a distinct point of view tailored to the destination.

The historical craftsmanship of punch is complemented by unique ingredients and techniques to create a mixology journey tied to the culinary story of each region.

The Punch Room concept is characterized by a warm, inviting spaces and tailored, high touch service, offering a hospitality experience that extends beyond the drinks. Punch Room bartenders are the consummate hosts, genuinely creating a welcoming environment through anticipatory interactions and personally delivering the communal punchbowls.

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The venues bring together both cocktail enthusiasts and industry professionals alike who are there to experience not just the beverages but the atmosphere as well.

LONDON There’s no better way to cap off your

evening in Fitzrovia than with a craft cocktail at Punch Room, a modern reincarnation of London’s 19th-century private clubs. Designed to be an intimate space away from the Soho crowds, the bar boasts 20 specialty punches – including the signature EDITION Milk Punch. A curated

HOSPITALITY AROUND THE WORLD

soundtrack of soul, blues, ragtime and doowop is complemented by impromptu live performances.

The latest menu, LIGHTS, plays on the aforementioned element and the effect it has on visible objects. Split into three chapters, Opaque, Translucent and Transparent, this menu aims to break preconceived ideas of flavour, taste, and texture as guests experience an interactive service as the cocktails are finished at the table.

BARCELONA Expanding on the success of its London location, Punch Room at The Barcelona EDITION brings creativity and sophistication to the city’s bar scene. Accessed by a dramatic spiral staircase, the speakeasyinspired lounge highlights local spirits and ingredients in its curated cocktail menu and specialty punches, served in vintage silver bowls. Punches are complemented by a selection of light bites.

Punch Room has been recognized in the Global Rank 2022 by Top 500 Bars and shortlisted Top 10 Europe’s Best International Hotel Bar 2022, Top 10 Europe’s Best New Cocktail Bar 2020 and Top 4 World’s Best New Cocktail Bar 2019 by Tales of the Cocktail Spirited Awards.

MADRID Under muted lighting, the intimate space unfolds in a rich tapestry of colours and textures, featuring dark oak wall panels, a basalt stone fireplace, grey pony hair Jean-Michel Frank armchairs. These details are further highlighted by a brushed copper

bar, and a standout bronze-polished mirror

by Paris-based design studio Garnier & Linker, making it the perfect spot for a pre-prandial cocktail – like the signature Corsair Punch – or a quiet nightcap. Punch Room at The Madrid EDITION re-defines punch for a contemporary experience. Old World elements of whisky and sherry meet New World traditions of pisco, cachaca, and agave spirits. Classic teas and cava mingle with Asiatic floors and coconut.

SHANGHAI Enclosed by warm, wooden vertical slats, Punch Room Shanghai offers an intimate and cosy bar lounge atmosphere with close-up views of Pudong’s skyscrapers. The renowned sophisticated cocktails entices guests to enjoy an intimate and exclusive space away from the Bund’s crowd.

TAMPA A new generation finds a city in renaissance.

Taking cues from Tampa’s history of 17th century pirates, traders, and privateers, Punch Room at The Tampa EDITION, the first in North America, brings forth a menu dedicated to flavours and spirits of the Caribbean and Gulf of Mexico, the cradle to so many contributions in the evolution of punch.

ROME Punch Room, at The Rome EDITION, is an award-winning speakeasy-inspired bar concept that follows the standard set at other locations worldwide. The dark walnut wood bar, with its Rosso Levanto marble fireplace and custom armchairs in rosewood and dark brown leather, is a place where guests can unwind with friends under low lights. The perfect spot to recline on the amaranth-coloured velvet sofas and explore Punch cocktails that examine examine the influence of the Roman Empire in a relaxed space. www.editionhotels.com/punch-room www.barmagazine.co.uk

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SHOWCASE

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