Bar September 2025

Image courtesy of BrewDog Waterloo

SEPTEMBER 2025

As we transition into the vibrant rhythms of September, Bar Magazine is serving up a feast of inspiration, innovation and insight – just in time for the new season.

This month, we bring you our big food feature, where we dive deep into the evolving landscape of food service and the art of food and drink pairings. Whether you’re a bartender rethinking your bar bites, or a venue operator seeking to elevate your full-service offering, these features will leave you full of fresh ideas.

In our Spotlight section, we shine a light on the rum category – a spirit that continues to command attention both on menus and in consumer trends. From its rich cultural history to its modern-day versatility, rum is enjoying a new wave of appreciation. We explore its growing presence in premium cocktail lists, and how bars are celebrating rum through innovative serves and storytelling. Whether you’re a seasoned rum enthusiast or looking to broaden your knowledge of the category, this feature will open your eyes to rum’s full potential behind the bar.

Alongside these key features, you’ll find all your regular favourites: Venue of the Month, Hospitality Around the World, New Creations and Hospitality Heroes. Also in this issue, don’t miss our Bar Magazine Awards pages, where we continue to share exclusive interviews with our esteemed judges. Their insights not only inform the awards, but also reflect the standards and aspirations of the industry we champion!

As always, we hope this issue inspires, informs and fuels your passion for hospitality. Cheers!

ELEASHA PRITCHARD, EDITOR-IN-CHIEF

©

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

EDITOR-IN-CHIEF

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths

manjeet@cimltd.co.uk Tel 01795 509109

HEAD OF BUSINESS DEVELOPMENT

Jazmine Davis jazmine@cimltd.co.uk

10 HOSPITALITY HEROES

Martin Williams reflects on his journey from humble beginnings in hospitality to leading The Evolv Collection, highlighting how his entrepreneurial vision has shaped his career and the industry’s future.

14 5 MINUTES WITH…

Emanuele Mensah, newly crowned 2025 World Class GB Champion, reflects on his journey of perseverance and the inspiration behind his winning cocktails.

19 BAR MAGAZINE AWARDS

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

35 THE BIG FOOD FEATURE

We explore the two driving forces behind unforgettable dining: perfect Food & Drink Pairing and exceptional Food Service.

Skybar at Hotel Byblos offers a chic rooftop escape of bespoke cocktails, Mediterranean-Asian cuisine, and sunset views. 14 68 35 82

HEAD OF DIGITAL

Xhulio Bishtaja digital@cimltd.co.uk

CREDIT FACILITIES MANAGER

Gwen Lee

creditcontrol@cimltd.co.uk Tel 01795 509103

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

68 VENUE OF THE MONTH

We sit down with Federico Pavan, Director of Mixology, who shares more about the coast-to-city collaboration with Mitch and Ben Tonks.

70 NEW CREATIONS

Wilem Powell, BiBi’s Head of Beverage, unveils the story behind Chet’s Manhattan.

73 A SPOTLIGHT ON: RUM

We sit down with category experts to explore how rum has evolved into a realm of craft, flavour and storytelling.

82 HOSPITALITY AROUND THE WORLD

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters DIRECTOR

Tom Woollin

MANAGING DIRECTOR

John Denning

DAMM LAUNCHES AN ALCOHOL-FREE TASTE OF THE MEDITERRANEAN

Damm has launched an alcohol-free taste of the Mediterranean: Estrella Damm 0.0%. It’s a premium non-alcoholic beer offering the same refreshing taste and character as our iconic Estrella Damm lager just now with the alcohol removed.

From now, the product will be rolled out across the UK on-trade hospitality venues and off-trade retailers (currently available in Sainsburys) - for customers to enjoy a taste of the Mediterranean, following the growing demand for non-alcoholic options in the UK.

Drawing upon its expertise in brewing alcohol-free varieties since 2003, Damm has pioneered a technique to ensure that all alcohol is removed. To preserve the signature taste, after the specific strain of yeast that has been used for generations is added to cause natural fermentation, the alcohol is gently removed through advanced vacuum distillation. A unique process

then restores the aromatic components often lost in traditional methods of making non-alcoholic beer.

Estrella Damm 0.0% benefits from Damm’s brewing heritage, without compromising on taste, craftsmanship, or quality with its transparent amber hue, golden highlights and light foam; it is clean & bright with long-lasting fine bubbles. The light Mediterranean style of Estrella Damm 0.0% comes from the use of rice in the brewing process which contributes to the beer’s refreshing and distinctive taste, which pairs well with food.

100% Barcelona. 0.0% alcohol. www.damm.com

GUINNESS SPOTLIGHTS PREMIER LEAGUE FANS AT THE HEART OF ITS NEW GLOBAL CAMPAIGN

Guinness has unveiled its largest community-driven sports campaign, marking its second season as Official Beer and Official Non-Alcoholic Beer of the Premier League.

The new “Lovely Day for a Guinness” campaign is spearheaded by a series of short films that celebrate the unrivalled, emotional power of the Premier League featuring fans from all 20 Premier League clubs.

From vibrant apartment DJs overlooking stadiums and local match-day meals, to distinctive nail art and beloved pre-game pints, Guinness shines a light on the real fans, places and rituals, which transcend teams and geographies. Capturing the intimate, often quirky, and always passionate moments that elevate matchdays beyond 90 minutes and enrich the sense of belonging that’s unique to Premier League fan communities, each film is accompanied by uplifting track “All My Friends” by Everton fan and electronic music producer, Barry Can’t Swim.

The launch follows another successful year for the iconic black pint, which has delivered double digit growth globally and gained share in its three largest markets1. In its debut season, Guinness

activated its Premier League partnership in over 80 countries, creating the ultimate stage for passionate fans of the beautiful beer and beautiful game to enjoy matchday viewing occasions in pubs, bars and at home. In Great Britain, Guinness became the number one beer in football occasions2

This season, Guinness has increased its association in football by adding new club partnerships, including Arsenal, Aston Villa and Newcastle United that open the doors for the brand to deepen its connections with international fanbases and ensure the taste of Guinness and Guinness 0.0 become central to matchdays at Emirates Stadium, Villa Park and St. James’ Park.

As Official Responsible Drinking Partner to the Premier League and across all its club partnerships, Guinness will be using its global rights to promote and encourage responsible drinking, and inviting more fans to enjoy Guinness 0.0, which has recently seen double-digit net sales growth3

1. Diageo Preliminary Results for the year ended 30 June 2025

2. Alcovision data to March 2025

3. Diageo Preliminary Results for the year ended 30 June 2025

LONDON COCKTAIL WEEK

IS BACK : 9-19 OCTOBER 2025!

For 11 days over 200 of the city’s coolest cocktail bars will unite to showcase the creativity, craft, and sheer joy of London’s globally celebrated drinks scene. At the heart of the festival are the Curated Cocktail Tours, where bars will be serving an exclusive £9 Signature Cocktail to wristband wearers.

New for 2025, a selection of bars will be serving Tiny Cocktails for £6, capitalising on this quickly growing global phenomenon - also debuting this year is Home Grown - a celebration of the increasing trend for farm-to-glass style cocktail creation as well as showcasing some of the wonderful spirit producers from the UK.

Returning for 2025 is the Connoisseur’s Collection - a series of one-of-a-kind experiences for true drinks lovers; expect vintage spirits, rare pairings, and imaginative flights in some of London’s most exclusive bars plus Bartender Knowledge Exchange - for hands-on peer-to-peer learning from some of the best operators in the capital.

Wristbands are free for members of the hospitality trade - available here; https://londoncocktailweek.com/trade/ sign-up

EXQUISITE GLENGOYNE MIZUNARA WHISKY EXPRESSION LAUNCHED

Glengoyne Distillery, famed for its award-winning Highland Single Malt Scotch whiskies and picturesque setting, is taking its next bold step into exotic new territory within The Glengoyne Oak Masters’ Series. Having released its acclaimed White Oak expressions last year, Glengoyne is again pushing the boundaries of flavour and tradition with another exciting release: Glengoyne Mizunara Oak. This rare and enticing new single malt whisky is the third release in The Oak Masters’ Series with more to come. This important release follows White Oak and White Oak 24-Year-Old.

Glengoyne Mizunara Oak is a 16-Year-Old limited edition, bottled at 53.4% ABV. The whisky has first been matured in Glengoyne’s classic first fill sherry and refill casks for 10 years –the perfect base for further Mizunara oak maturation. It is then matured in Mizunara Oak casks for a further six years – longer than most cask finishes.

The Mizunara Oak casks are made from one of the world’s rarest woods. This is a meeting of East and West. Mizunara, known as ‘water oak’, is native to Japan’s northern Hokkaido region. Known for the high moisture content and hard, gnarled grain of the timber, Mizunara casks are notoriously difficult to work with. Yet, for those who wait - just as Glengoyne has patiently done for 16 years - the reward is a flavour profile unlike anything else in the whisky world. This is a masterpiece of whisky craftsmanship.

The makers, Ian Macleod Distillers, believe this addition to its Oak Masters’ Series will hold strong appeal to a new generation of whisky appreciators. It is a limited-edition expression priced at £300 (RRP) and will be available for global as well as UK sales. It is a ‘must stock’ for serious spirits retailers, wholesalers, and high end on-trade venues.

Glengoyne Mizunara Oak is rare; it is unique; and it is exceptional, having already gained a top award even before launch. This whisky was awarded a coveted Double Gold Medal at the International Spirits Challenge 2025.

MARTIN WILLIAMS

REFLECTING ON HIS IMPRESSIVE HOSPITALITY CAREER, MARTIN WILLIAMS CHARTS HIS RISE FROM RUNNING CELEBRATED RESTAURANTS TO BUILDING A MULTI-BRAND DINING EMPIRE — AND NOW, LEADING THE EVOLV COLLECTION INTO AN AMBITIOUS NEW ERA.

CAN YOU TELL US ABOUT YOUR JOURNEY IN THE HOSPITALITY INDUSTRY, FROM THE VERY BEGINNING TO YOUR CURRENT ROLE AT THE EVOLV COLLECTION?

I fell in love with food at a very young age, cooking with my mum as part of our family’s “ceremony” of food and drink. That joy, and how food brings people together, has stayed with me ever since.

At 16, I began working in hotels in North Yorkshire as a kitchen porter and as barback, continuing through my studies. At 18, I moved to London to study acting, working in bars and restaurants on the side, at a relatively junior level. Eventually, I realised hospitality offered me more control and satisfaction than acting, so it was here my career really began.

My first GM role was at Wok Wok in Harrods, the only ‘nonHarrods’ restaurant there at the time. As a ‘noisy disruptor’, I gained a promotion and continued to grow the venue, before joining Zizzi when it had just six sites – working my way from GM to ops manager over a four-year span.

Wanting to move into fine dining, I joined Christopher’s in Covent Garden, then an iconic political haunt during Tony Blair’s leadership. After the session in Parliament every day, numerous politicians whether they be red or blue, as well as many political editors and journalists, came to Christopher’s. My family had always been involved in local politics; my dad was a leader of liberal democrats in North Yorkshire for a few years, so I managed to combine that interest with hospitality.

I never felt comfortable with the split of kitchen and front of house at Christopher’s though; I loved running Zizzi in the sense that if it was short in the kitchen, I could run behind and make some pizzas. So, in 2004 I joined Gaucho as GM. In essence, I was taking a step back, but it was a good salary and leaned more towards premium dining, which suited me and my passions. Over nine years, I progressed to MD, running the business in its entirety from 2010–2014. Then, I left to start my own venture, M, on Threadneedle Street.

From 2014 to 2018, M was my steepest learning curve — the pressures of entrepreneurship alongside the freedom to create exactly what I envisioned were amazing. M combined a members’ club, secret bar, fine steak restaurant and private dining, inspired by my travels and global hospitality research. We

expanded to Victoria and Twickenham, achieving strong success.

In 2018, Gaucho went into administration. I tried to buy it but was outbid. The buyers, already M clients, had no one to run it, but knew that I’d been a bidder. They acquired M for £8m, merging the two businesses and appointing me CEO of Gaucho.

We reinvented the brand — redesigning interiors, updating menus, elevating service and making it more inclusive. In 2018,

One of the most remarkable aspects of being an entrepreneur is the ability to bring your personal values into your business.

HOSPITALITY HEROES

90% of guests were male; by 2023, 40% were female and 40% under 40. Gaucho evolved from a steakhouse into a destination dining hotspot, which happened to specialise in steak – my vision all along. By 2024, we had doubled the ebitda of the company from £5m to £10m and appointed advisors to explore sale options. It also felt like it was the right moment to move on.

I explored opportunities globally before being offered the CEO role at The Evolv Collection, which, at the time, was D&D. It just felt incredibly right; the first London restaurants I ever visited were Conran icons Mezzo and Quaglino’s, which shaped my love for hospitality. During my time at Gaucho, I’d always be asked, “Who’s your competitor?” I always said D&D, because they’ve created amazing destinations offering great hospitality. So, to be offered the position that I took felt very much like a privilege.

Some sites need reimagination and reinvestment, and the past few months have been focused on that. It’s a great collection with huge potential — and an exciting next chapter in my career.

WHAT WOULD YOU SAY ARE THE MOST SIGNIFICANT CHANGES YOU’VE SEEN DURING YOUR TIME IN YOUR CAREER?

There’s now a clear separation between casual, premium and fine dining. Back then, it was really just casual and fine dining — and casual wasn’t great, mostly pizza restaurants. Quality casual spots were rare.

One of the biggest shifts has been the transformation of London’s food scene. Gaucho was the first premium steakhouse in the UK, and, during this time (from 2002 to 2005) the fine dining end, places like Nobu or Plateau were £150-a-head experiences. We were among the first to offer something in between — premium dining — and that evolution has reshaped the market.

The biggest change, though, is simply the volume of quality restaurants. Over the past three years, the sector has faced huge challenges — post-Brexit, post-pandemic — but the customer journey has also changed. Fifteen years ago, people might start at a cocktail bar, move to a restaurant, then end the night at a club. Now, internationally, venues that combine all three — a lively bar, a great dining experience, and a natural transition into dancing — are thriving. That’s a recent, post-COVID trend, partly because clubs struggled to recover after being shut down for so long.

We’ve also seen the rise of private members’ spaces, offering a sense of belonging and community, something that’s been especially prominent in the US, and is now influencing the UK.

WHAT HAVE BEEN SOME OF THE MOST REWARDING MOMENTS IN YOUR CAREER SO FAR?

The thing is, you never really stop to reflect in the moment. But looking back, opening M in Victoria, our second location, and seeing it succeed was incredibly satisfying.

The real reward, though, came from watching others shine. Over the ten years from 2014 to 2024, we built an extraordinary team. M grew into Gaucho, and, in that time, we brought people in, nurtured their careers and watched them evolve. That journey was deeply fulfilling.

One of the most remarkable aspects of being an entrepreneur is the ability to bring your personal values into your business. For us, that meant employing people from disadvantaged backgrounds and building partnerships with organisations like the Terrence Higgins Trust and Only A Pavement Away, giving opportunities to people who might never have had them otherwise.

When you first start out as a restauranteur, your focus is naturally on the food, the drinks, and whether your guests are having a great time. But, to take a career in hospitality and evolve it into something that creates a meaningful social impact, while still delivering exceptional experiences, that’s been my proudest achievement. It’s brought immense joy, knowing we’ve not only elevated hospitality for our guests, but also, in a small way, helped change the world.

WHAT TRENDS DO YOU IMAGINE WILL SHAPE THE FUTURE OF HOSPITALITY?

From a skills standpoint, bartenders today are closer to scientists or chefs in their approach, constantly experimenting, refining techniques, and creating their own products. This trend is only going to grow, leading to more innovation, more distillation and a broader range of offerings.

From a product perspective, the appetite for knowledge is also expanding. That drives a demand for greater diversity and depth in what’s on offer. Recently, I was tasting shōchū with the team, something many of them hadn’t encountered before, despite working in the industry. Most people still know sake, but not

shōchū. The same goes for mezcal; bartenders may know it well, but the average guest might only be familiar with tequila, and increasingly the premium versions of it. This creates an ongoing journey of discovery where products that were once niche become popularised.

Guests today are far more educated and curious. They want the story behind what they’re consuming. If I think back to my years with steak and wine, 20 years ago, people would simply order a steak and a glass of red. Then it evolved to a wet-aged steak with a glass of Malbec. Later, it became about the specific cut, perhaps a Himalayan salt-aged Wagyu ribeye, and a specific wine, depending on region, grape variety or even the vintage.

The same evolution is happening at the bar. Guests are noticing the style of spirit, the choice of serve and the glassware, and they’re comfortable making bespoke requests. This makes the whole experience more dynamic, and it fosters a shared appreciation for quality, along with a willingness to pay for it, that simply didn’t exist to the same degree in the past.

LOOKING TO THE FUTURE, WHAT ARE THE EVOLV COLLECTION’S PLANS; WHAT ARE YOU MOST LOOKING FORWARD TO IN TERMS OF YOUR ROLE?

When I started, we had 26 restaurants and 25 brands. By the end of this year, we’ll still have those at least 27 restaurants, but they’ll be streamlined to 17 carefully chosen brands.

We have identified our powerhouse brands, such as Chop House, Bluebird, Sartoria, and grown them, re-concepting venues within the estate. We are also taking three other existing venues and grouping them under a new concept called The Stories Collection, inspired by 20 Stories.

We also have iconic, heritage-rich names like Quaglino’s, 100 Wardour Street, Pont de la Tour, and Coq de Argent. These will always be unique in character, with strong potential for international expansion.

Then there are our Michelin-aspiring restaurants, such as Angler and Orrery, where our focus is on creating something magical and elevated. With Angler, for instance, we’re keen to mirror the quality of Craig’s cuisine in a world-class bar experience, whether that’s through the rooftop terrace or our use of bar trolleys to amplify the guest journey.

We’re also in a unique position as hoteliers who run restaurants, which is a very different dynamic. Very few hotels

can say they have self-incubated Michelin-starred restaurants alongside one of the most prestigious names in London dining, like Bluebird Chelsea.

Our portfolio has enormous growth potential. We already have two evolving restaurants in New York, which makes it a natural market for expansion given our existing infrastructure and deep understanding of the city.

So, our next phase is clear: continue refining, enhancing, and amplifying the experience across the 17 chosen brands, while selectively pursuing growth opportunities in national, international and hotel markets.

AND LASTLY, WHAT ADVICE WOULD YOU GIVE TO FELLOW HOSPITALITY PROFESSIONALS, THOSE LOOKING TO ACHIEVE THE AMOUNT OF SUCCESS YOU HAVE?

I don’t think there are any real shortcuts to success. I believe my career has been successful because I’ve truly experienced what it’s like to work, and succeed, in every role, both front and back of house. I’ve run the finances, been a GM, worked early mornings doing stock takes for years, and even been on the kitchen line. Those experiences give you not just knowledge, but an appreciation for how every piece of the puzzle needs to fit together to create a great team.

I always smile when I see CFOs moving into COO or CEO roles. They may be brilliant with numbers, but if you haven’t walked the floors, worked the shifts, and felt the pace of operations over years, I don’t believe you can ever be quite as effective. The more you understand every role in the business, the better your foundation for making strategic decisions.

If you can guide your career path so it touches as many roles as possible, bartender, GM, chef, server, you’ll gain a full understanding of hospitality. You’ll see how each role impacts the guest experience, influences team dynamics, and fits into the bigger picture.

And then, work harder than anyone else. It’s not fashionable to say, but it works.

Finally, experience as much as you can. Travel widely. Visit inspiring places – restaurants, bars, hotels and countries. Let them challenge and inspire you. Every experience adds another layer to your perspective and creativity.

@martinwilliams32 evolvcollection.com

EMANUELE MENSAH

FRESH FROM BEING CROWNED THE 2025 WORLD CLASS GB CHAMPION, EMANUELE MENSAH REFLECTS ON YEARS OF PERSEVERANCE, THE INSPIRATION BEHIND HIS WINNING SERVES, AND HOW HE PLANS TO USE THIS MOMENT TO SHAPE A MORE MEANINGFUL FUTURE BEHIND THE BAR.

HOW DOES

IT FEEL TO BE THE WINNER OF WORLD CLASS GB?

I’ve tried for this more than once, so finally holding the title means everything. It’s the result of years of work, growth and learning from every setback. I’m proud, but also aware this is just the beginning.

CAN YOU TELL US MORE ABOUT YOUR WINNING SERVES?

For the Tanqueray challenge, I created two cocktails: The Bright Side and Omega. Both were about the idea of making a oneingredient cocktail to honour the ingredient in its whole, using fermentation and fat-wash to reveal different sides of the same element.

For Johnnie Walker Blue Label, I built a drink and performance inspired by the legend of Anansi and the idea of sharing knowledge. That’s why I created a digital cocktail, the digital version of Waves, where you can read the inspirational story, explore the recipe, discover the sources of the ingredients, listen to their sounds, and even play a little interactive game.

HOW DO YOU SEE THIS IMPACTING YOUR CAREER MOVING FORWARD?

This win has already opened conversations I could only dream of before. But, more than that, it gives me a platform not just to share drinks, but to push for more creative, inclusive and sustainable approaches in our industry. I want to use this visibility to build something meaningful.

WHAT ADVICE WOULD YOU GIVE TO BARTENDERS ASPIRING TO COMPETE IN WORLD CLASS?

Don’t rush it. Take your time to grow, to figure out what really matters to you as a bartender. Believe in yourself, but also be open. This journey isn’t just about individual talent. Rely on your colleagues, lean on your mentors, ask for feedback. World Class is a personal challenge, yes, but it’s also a collective experience. The people around you can help you become better, and the process itself pushes you to grow, not just as a bartender, but as a person.

HOW ARE YOU PREPARING FOR THE WORLD CLASS GLOBAL FINALS; WHAT’S ONE THING YOU’RE EXCITED TO SHOWCASE ON THE WORLD STAGE?

I’m building a routine, meditating, and trying to stay grounded so I can really enjoy the process. What excites me most is the chance to share my passion, my stories and my creativity with

the world. I’m not doing it alone; I’m lucky to be preparing with the support of amazing people like Jo Last and Steph Anderson.

ANY MENTORS OR TEAMMATES YOU’D LIKE TO SHOUT OUT FOR THEIR SUPPORT?

So many. Ago Perrone, Giorgio Bargiani, Oscar Angeloni and the Connaught team have all had a huge impact on me through mentorship, inspiration, or simply leading by example. Also, my Liquid Nation team for constantly pushing boundaries with me.

WHAT’S NEXT FOR YOU AFTER THIS INCREDIBLE WIN?

The focus now is Toronto. After that, I want to keep evolving, continue pushing myself and, hopefully, give back to the community in the same way others did for me. And, of course, I’m looking forward to the next chapter at the Connaught Bar.

@cocktailswithlele

A NEW ERA OF DARK SPIRITS

INTRODUCING THE BARREL-AGED SPIRITS COLLECTION FROM DISARONNO

INTERNATIONAL UK…

From Irish and American whiskeys to rum and Marsala, the collection reflects Disaronno International UK’s passion for quality…

Disaronno International UK is proud to introduce the Barrel-Aged Spirits Collection, showcasing dark spirits across its diverse portfolio. From Irish and American whiskeys to rum and Marsala, the collection reflects Disaronno International UK’s passion for quality and its ambition to appeal to discerning consumers seeking refined, globally

inspired expressions of iconic spirits. The Barrel-Aged Collection strengthens Disaronno International UK’s position in the high-end spirits market and taps into the growing trends of premiumisation and consumer demand for limited-edition, artisanal products.

Annie Ingram, Prestige Trade Marketing Manager at Disaronno International UK said: “Disaronno International UK is far more

than just its iconic liqueurs—our diverse barrel aged collection proves exactly that. From classically flavoured whiskeys to rums with unexpected cask expressions, this variety gives hospitality operators the freedom to get creative with their serves. Sagamore Spirit was crafted to revive the legacy of Maryland Rye and to reclaim classic cocktails like the Old Fashioned, while The Busker’s proud Irish heritage blends tradition with modern distilling technology to offer consumers a sense of accessible luxury, both at home and at the bar. Creating a menu inspired by our unique, premium dark spirits guarantees memorable experiences that keep guests coming back. The Busker, Sagamore Spirit, and Florio are exciting, versatile products that every mixologist should have behind their bar.”

THE BUSKER IRISH WHISKEY

The Busker is a “new-to-world” Irish whiskey born from a modern Ireland, where contemporary boldness meets tradition. Proudly produced at the Royal Oak Distillery - one of the most technologically advanced distilleries in Ireland - The Busker balances heritage with innovation, using a variety of casks during maturation, including bourbon, sherry, and its own Florio Marsala casks, to craft award-winning whiskeys. The Busker is the only brand offering the unique experience of three distinct styles of Irish whiskey through its Singles Collection: Single Pot Still, Single Grain, and Single Malt - the latter of which won gold and was named Category Winner in the “Single Malt No Age Statement” category at the 2024 World Whiskies Awards. The Busker Singles Collection is perfect for mixing, with all three styles offering a unique base to craft simple and diverse cocktails. For example, the light, floral notes of The Busker Single Grain create a perfect summer highball when paired with elderflower cordial and soda, while The Busker Single Pot Still’s rich complexity and gentle spice works beautifully in a classic Whiskey Sour.

SAGAMORE RYE

Sagamore Spirit believes it’s time for a modern approach to American whiskey – one that prioritises a transparent grain-to-glass process using non-GMO grains, a strong connection to local farming communities, and an unwavering commitment to creating the greatest rye whiskey imaginable.

Each product is proofed with pure, limestone-filtered water from a Spring House built in 1909 - a legacy proudly marked on every bottle with the 1909 emblem. Sagamore’s core offerings include Signature Rye Whiskey, Cask Strength Rye Whiskey, and Double Oak Rye Whiskey. The spirit of Sagamore lives in its award-winning products and disciplined pursuit of excellence, having earned over 200 international awards, including World’s Best Rye Whiskey at the 2019 San Francisco World Spirits Competition.

FLORIO

A collection of bold Marsala wines vinified in Sicily since 1833, with all the expression of the Trapani region’s tradition for fermenting strong wines.

Vino Florio is fortified with brandy and aged to perfection in the varied climatic environments of the Florio Wine Cellars - the seasons, the sea and oak barrels influencing the profile of the wine. The resulting vivid Marsala wines, each with a different character, nuance and colour, offer warmth and elegant finishes ranging from vanilla to liquorice. Aged between 2 and 27 years to achieve unmistakable aromatic notes of ripe fruit, these adaptable spirits shine as aperitifs or even dessert wines.

EXCLUSIVE UK DISTRIBUTION PARTNER FOR WORLD WHISKIES AND RUMS

Disaronno International UK also hold the exclusive agency distributorship for premium barrel-aged spirits including the award-winning English spirits from the Cotswolds Distillery, the groundbreaking Scottish whisky distillery InchDairnie, Yoshino Japanese spirits and the World’s No.1 Dominican Rum Brand and certified B Corp Ron Barcelo. This portfolio isn’t just a collection; it’s a symphony of excellence in the world of barrel aged spirits. disaronnointernational.co.uk

BAR MAGAZINE AWARDS

BAR MAGAZINE AWARDS

THE EVENT OF THE YEAR

THE COUNTDOWN IS ON! ENTER THE BAR MAGAZINE AWARDS 2026 TODAY FOR YOUR OPPORTUNITY TO BE CELEBRATED AS ONE OF THE INDUSTRY’S BEST.

The UK’s bar and hospitality scene is buzzing with anticipation as the Bar Magazine Awards 2026 make their long-awaited return — bigger, bolder and more inclusive than ever. Known as the industry’s most electrifying celebration, the BMAs bring together the nation’s brightest talents, most innovative venues and inspiring changemakers for one unforgettable night. With brand-new categories, a dazzling new venue, and a mission to spotlight diversity and creativity across the sector, this year’s awards promise to be nothing short of spectacular.

WHY ATTEND?

The Bar Magazine Awards ceremony is more than just an awards show, it’s a celebration of community, passion and excellence, wrapped in an electric atmosphere that leaves a lasting impression.

A Stunning Setting: Troxy’s splendour will surround you, creating a magical ambiance from the red-carpet arrivals through to the final award presentation. Its dramatic interiors and history-soaked walls set the scene for a truly special evening. Exceptional Networking Opportunities: Mix and mingle with the cream of the hospitality crop — operators, suppliers, innovators and industry leaders. This is your chance to forge connections that could elevate your career or business. Exquisite Dining and Drinks: Indulge in an incredible threecourse dinner and free-flowing drinks from the bespoke BMA

drinks list as the night unfolds – accompanied by show-stopping live performances that will keep the energy high and spirits lifted. Moments to Remember: Whether you’re a nominee, a winner or a supporter, this event is designed to spotlight your contributions and provide memories that will inspire and motivate for years to come.

APPLY NOW!

Applying for the Bar Magazine Awards is about more than just winning a trophy. It’s about showcasing your passion, your creativity, and your dedication to raising the standards of hospitality across the UK. Recognition at this level can dramatically elevate your profile, build your credibility, and open doors to exciting new professional opportunities.

The process is straightforward, accessible and completely free — open to all hospitality professionals, venues and teams across the country. Whether you are shaking cocktails behind the bar, revolutionising your venue’s atmosphere, or championing inclusion and innovation in your workplace, there’s a category ready to spotlight your impact.

Applications for the 2026 Bar Magazine Awards are open now at barmagazineawards.co.uk. You can nominate yourself, your team or a peer in one or multiple categories — whatever best fits your achievements and contributions.

NEIL CAMPBELL

INTRODUCING NEIL CAMPBELL, A HOSPITALITY LEADER WHOSE CAREER SPANS

TGI FRIDAYS, COSTA COFFEE, WHITBREAD AND SSP. NOW COO AT MARSTON’S, HE BRINGS DECADES OF EXPERTISE IN TRANSFORMATION, GROWTH AND OPERATIONAL EXCELLENCE TO THE BAR MAGAZINE AWARDS JUDGING PANEL.

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

Throughout my career, I’ve always had a passion for operational excellence and business transformation. My first operational role was at TGI Fridays, where I learned the fundamentals of hospitality and leadership before moving up the ranks to Operations Director, leading the brand’s repositioning and service strategy across the UK.

I joined Costa Coffee in 2002, where I spent nearly a decade overseeing rapid growth and international expansion. This included leading the cross-functional team that scaled Costa’s UK estate from 300 to over 1,500 shops, and later, as MD of Coffee Heaven International, overseeing the acquisition, integration and growth of Costa across Eastern Europe and Russia. These roles taught me the power of clear strategy, strong culture and relentless execution.

Following that, I led the transformation of Whitbread Restaurants, repositioning some of the UK’s most established brands and delivering significant profit growth, and was Operating Partner for Lyceum Capital, managing the sale and integration of EAT into Pret, before joining SSP as COO for UK & Ireland in 2017. There, I built strong partnerships with some of the UK’s biggest hospitality brands and landlords, while leading on the ESG strategy and key value creation initiatives across the £700m business.

In 2024, I joined Marston’s, the UK’s leading local pub company, as its Chief Operating Officer, to help shape the next chapter of growth and innovation for the business. With its long heritage, strong and diverse estate, and brilliant team of people who care deeply about delivering operational excellence and great guest experiences every day, I couldn’t have asked for a better role.

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

Industry awards like the BMAs are so important, as they challenge us to think creatively, push boundaries and raise standards. They foster innovation and collaboration by encouraging businesses to share best practices and tackle sector-wide challenges together. The result is an industry-wide culture of continuous improvement and operational excellence, something I’ve always championed, and which is so integral within Marston’s too.

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

As a judge, I hope to contribute to that culture. I’m looking

forward to connecting with other industry leaders, learning from the brilliant ideas being showcased, and bringing fresh thinking back to my team. It’s also a great opportunity to raise the profile of our business and share the exciting plans we’re delivering across our estate. Ultimately, I believe that when we collaborate, challenge each other and celebrate success together, we all move the industry forward.

marstonspubs.co.uk

Neil Campbell

ANNA SEBASTIAN

FOUNDER OF ANNA SEBASTIAN HOSPITALITY AND CELEBRATE HER, ANNA HAS RISEN FROM HOSTING AT THE SAVOY’S AMERICAN BAR TO RUNNING WORLD-CLASS VENUES AND SPEARHEADING CHANGE IN THE LUXURY BEVERAGE SECTOR. AS A BAR MAGAZINE AWARDS JUDGE, SHE’S BRINGING HER PASSION FOR CONNECTION, RECOGNITION AND SHAPING THE INDUSTRY’S FUTURE TO THE TABLE.

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

Hospitality was never really on my radar to be a part of, but as life can often work, the trajectory of life led me to join the American Bar at The Savoy in 2010 to be part of the reopening team. I started as a host and worked my way up to running the Beaufort Bar after a string of roles. For me it was about the people that I met along the way that shaped the experience and that I got to be a part of their lives in a small world. I saw countless moments, the good, the bad, the brilliant and the ugly that taught me so much about human behaviour, what people value and that the basis of life is really all about connection.

From there I moved to the Langham Hotel to run the Artesian bar, where I was for 4 years before. This was an incredible experience with an incredible leadership team who allowed us to all express ourselves. It is also the birthplace of Celebrate Her, an idea that turned into a global movement and I will be forever grateful for that opportunity.

When I left, I felt that it was right time and I started freelancing, which a year later I was able to turn into a global consultancy agency, working in the luxury beverage sector with hotels around the world. Being able to hire a team of people was a big step but one of the best things I have done.

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

I think these awards shape our industry, they act as a bit of a metric for success for a lot of venues as it shows growth and success. They also create a community of people up and down the country, which is so key for connections, professionally and personally. The BMAs ar a great way to celebrate the diversity of the industry, the people that make it up and the future of the industry.

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

It is about recognising talent, business, success and really diving deep into who these people are, what their business is and what the future of the industry looks like.

@annasebastian3

Anna Sebastian

PETER DORELLI

A LEGENDARY FIGURE IN THE HOSPITALITY WORLD, PETER DORELLI, FORMER HEAD BARMAN OF THE SAVOY’S AMERICAN BAR, BRINGS OVER SIX DECADES OF EXPERIENCE, PASSION AND MENTORSHIP TO THE BAR MAGAZINE AWARDS JUDGING PANEL, CHAMPIONING CREATIVITY, EXCELLENCE AND THE NEXT GENERATION OF BARTENDING TALENT.

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

I was born in Rome in 1940 and came to England when I was 18. I worked in hotels around the country, and eventually joined the Savoy Group at Stones Chop House in London as Head Barman of the Pebble Bar. When the Company sold the restaurant, I moved to the American Bar of the Savoy Hotel, becoming Head Barman/Bar Manager in 1984, and remaining until I retired in 2003 at the age of 63.

I have enjoyed over 60 years working within the bar and hospitality industry and am delighted to still be active and able to be part of this vibrant community, as well as having many opportunities to pass on my experience and knowledge. For me, it is particularly rewarding that young people seem keen to hear what I have to say.

I am a long-standing member of the United Kingdom Bartenders Guild and was President from 1997-2004. There followed a period as Education Secretary, and I am currently the Guild’s National/International Ambassador. In this role, I am delighted to see the enthusiasm and energy of today’s young bartenders around the world, and am keen to ensure they are given every opportunity to not only succeed, but also to enjoy working in the hospitality world as much as I do.

HOW VITAL ARE INDUSTRY AWARDS LIKE THE BMAS; WHAT ROLE

DO YOU THINK THEY PLAY IN FOSTERING A MORE INNOVATIVE, SUCCESSFUL AND COLLABORATIVE SECTOR?

I believe that industry awards such as the Bar Magazine Awards and their celebration of excellence, together with their recognition of high standards, create a real opportunity for those who aspire to progress. Recognition always fosters confidence in their own abilities, and the importance of networking connections during these events can never be overestimated. They also help to bring the hospitality sector together as one community. People are happy to see colleagues winning and the atmosphere is always buzzing.

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

My role as a judge will be to help find the most creative and innovative emerging bartender who knows the importance of the guest experience. They will have good bar knowledge and be keen to learn, with a flair for balance of flavours, after-taste, aroma and cocktail appearance. I am expecting high standards, but I am also there to encourage and congratulate, and will be

Peter Dorelli

able to offer advice after the award is made. I hope that those who compete will enjoy their experience and, if I play even a small part in helping them stay within the industry and develop into outstanding bartenders, I will be absolutely thrilled.

@peterdorelli

LORRAINE COPES

CHAMPIONING DIVERSITY AND INCLUSION ACROSS HOSPITALITY, LORRAINE COPES BRINGS MORE THAN TWO DECADES OF INDUSTRY EXPERTISE TO THE BMAS JUDGING PANEL – FROM LEADING PROCUREMENT FOR WORLD-RENOWNED RESTAURANT GROUPS TO FOUNDING BE INCLUSIVE HOSPITALITY, A PLATFORM DRIVING MEANINGFUL CHANGE ACROSS THE SECTOR.

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

I have worked in the hospitality industry for almost the entirety of my 23-year career. My specialism and background lie in procurement and the supply chain, and I previously held the position of Procurement Director for renowned brands such as Gordon Ramsay Restaurants, Corbin & King and Shake Shack.

In 2020, I chose to take a slightly different path within the industry and launched my own business, Be Inclusive Hospitality. The organisation was born out of my personal experiences in the sector. While hospitality is incredibly diverse, it still has some way to go in becoming truly equitable and inclusive for people from all backgrounds. This disparity is particularly evident in the lack of ethnic diversity within senior leadership teams across the hospitality, food and drink industries.

Since our inception, we have supported over 500 individuals from our community in achieving their career and business goals by delivering professional development programmes. We have also trained more than 2,000 senior hospitality leaders in Diversity, Equity and Inclusion (DEI) and Inclusive Leadership for national brands such as M&B, Leonardo Hotels, The Alchemist, Tattu, Everyman Cinemas, and many more. Additionally, we partner with brands such as OpenTable, Bibendum Wines and Uber Eats to drive positive change and build a more equitable and inclusive industry.

Alongside my work at Be Inclusive Hospitality, I am also a Non-Executive Director, Speaker, Life Coach and Writer.

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

Award ceremonies play an important role in allowing us to pause and celebrate success, something many of us are not naturally inclined to do. The BMAs ensure that those who are truly deserving receive recognition. In turn, this helps to boost morale, and strengthens the overall sense of community and connectivity within the industry.

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

In my role as a judge, my aim is to ensure that the unseen, unheard and often overlooked are acknowledged. I want to see those who prioritise people, wellbeing and culture

Lorraine Copes

celebrated, with the hope that this recognition will inspire more of the same across the sector.

SAVINGS ON TAP

UNLOCK EXCLUSIVE SAVINGS WITH GREENE KING’S VALUE HUB - A GAME-CHANGER FOR OPERATORS.

With margins tighter than ever and operational costs on the rise, operators across the UK are looking for smarter ways to save. That’s why we’re shining a spotlight on Value Hub, an exclusive platform available only to Greene King and Belhaven free trade customers.

So far in 2025, customers using Value Hub have saved over £200,000, a clear example of how supplier relationships can deliver real business value beyond beer.

Value Hub gives Greene King and Belhaven customers access to unbeatable discounts across a wide range of services and suppliers, thanks to our national buying power. These are not offers you’ll find on the open market, they’re designed to reduce overheads, boost margins and support your long-term success.

Some of the stand-out supplier partnerships available through Value Hub include:

• Worldpay - Reduce card payment processing fees with transparent pricing and 24/7 support.

• BeerTech - Save on cellar cooling and dispense systems that enhance beer quality and cut energy use. One customer recently fitted a BeerTech system and saved over £30 in the first week, delivering a projected annual saving of £1,500+.

• Howden Insurance - Get competitive rates on tailored insurance

packages created specifically for hospitality venues.

• Ace Furniture - Trade-exclusive discounts on stylish, durable pub furniture. One venue saved £3,676.80 on a fixed seating install. “Graeme was very easy to talk to and knew exactly what we needed. He explained everything clearly and guided us with fabric and colour choices. The fitters were punctual, kept us updated, and we even got a follow-up call to check we were happy - great service!” - Bev

• C2 Renewables - Affordable renewable energy solutions designed for hospitality, helping cut both your bills and carbon footprint.

And that’s just the start - the platform also features deals on Sport TV, waste management, gaming licences, kitchen equipment and more.

Accessing Value Hub is easy. Once set up as a Greene King or Belhaven free trade customer, you can log in to the online platform and start saving immediately – even if you’ve just joined. With support available in person, by phone or online, finding the right deals for your venue is simple.

Whether you are a current Greene King & Belhaven free trade customer or not, it might be time to take a closer look. Find out more at: valueforvenues.co.uk/value-hub

UK’S ‘BEST LAGER’ HAS HIDDEN DEPTHS!

IT LOOKS LIKE AN AWARD-WINNING LAGER, AND TASTES LIKE ONE TOO – BUT ROLEY’S SUPER NATURAL LAGER HAS A SECRET: IT’S BREWED WITH PIONEERING SMARTBREW TECHNOLOGY THAT’S RESHAPING WHAT BEER CAN BE.

Roley’s Super Natural Lager (SNL) was voted ‘Best International’ lager in the UK by the World Beer Awards 2025 but none of the expert tasting panel knew it had been brewed with Roley’s SmartBrew technology, meaning it had reduced calories, naturally brewed B-Vitamins and had all the sugars turned into alcohol.

However, the regulations around how Roley’s can describe their beer are restrictive. Alcohol is governed by many rules to prevent it from being advertised to children or making claims about it can improve lives. With Roley’s being able to make their beers less harmful (which has to be a good thing), how can people be given this information so they can make informed decisions?

What Roley’s can’t do is to say there’s a benefit to lower calories, lower carbohydrates, having no sugars or what the B-Vitamins in their beer will do. In a modern world, where there’s a tax on sugars, an increasing desire to make ‘better’ choices in what people eat and drink, it’s somewhat anachronistic for alcohol to still be demonised as something that can only be sold as being 100% bad for you.

One way that Roley’s are looking to present themselves as a fresh, innovative alcoholic brand is through their partnership with HYROX, the world’s leading fitness events company. HYROX know their members want to work hard and play hard. Roley’s SNL gives a new opportunity to enjoy a 4.4% beer but know there’s 89 calories per 330ml can and it contains B-Vitamins which are scientifically proven to support healthy liver and brain functions. For an alcohol brand to align itself to a fitness firm is groundbreaking and the HYROX community will get to enjoy Roley’s SNL at the 2025/26 events around the UK as well as at the celebrity afterparties closing each event.

36.1% of people are beer drinkers in the UK and the average amount they consumer is 124 pints per year. By choosing to drink Roley’s SNL over other 4.4% lagers, they would save almost 10,000 calories per year. The B3, B5, B6 and B9 vitamins contained in Roley’s SNL are scientifically proven to support energy, cognitive function and metabolism. No other beer has these qualities, and it makes it an easy choice for anyone looking for something extra in their beer.

Roley’s was founded by Stewart Rowley, who set about trying to reduce the negative effects of alcohol back in 2010. As an ex-professional rugby player, he had experienced a life of success and excess which, as he got older, needed to be mitigated. He went on a journey around the globe to find all-natural ways the brewing process could be altered to make beer that wasn’t as harmful as others.

Over the last 15 years, Stewart developed the SmartBrew technology with Sheffield Hallam University to ensure all the research was conducted scientifically. The beer itself was developed with Kirkby Londsadle brewery and Roley’s designed the brand so it’s truly inclusive. The lack of colour, and large amounts of empty space on the design, allows people to impress their own reasons for wanting to drink Super Natural Lager, whether they’re attracted by the lower calories, great taste or other unique elements the beer has to offer. It’s up to the drinker as to why it works for them, and this has led Roley’s SNL to target a broad consumer base from calorie-counting millennials to middle-aged men & women who want to take more control of their consumption.

In a world where every 1% improvement to people’s choices matter, Roley’s Super Natural Lager feels like it’s come at the right time. For a beer that has such unique qualities to be crowned the best ‘International Lager’ brewed in the UK is remarkable.

With distribution through the award-winning Love Drinks (https://lovedrinks.com) the future looks very bright for Roley’s, especially as there are already plans to extend the range into other styles including a stout to directly tackle the 210 calories per pint of Guinness. Super Natural Stout is expected to be brewed at 145 calories a pint and 4.2% ABV, so expect this to be the next awards winner from Roley’s.

drinkroleys.com

A TASTE OF MONACO

WE SIT DOWN WITH MONTE CARLO BEER CO-FOUNDERS ANTHO ORENGO AND WILL SCHEFFER, ALONG WITH MOLSON COORS’ UK & IRELAND MARKETING DIRECTOR, HANNAH NORBURY, TO DISCOVER HOW CHILDHOOD FRIENDSHIP, RIVIERA STYLE AND YEARS IN HOSPITALITY INSPIRED A SUPER-PREMIUM LAGER NOW MAKING ITS UK DEBUT.

HOW DID YOU MEET AND WHAT WAS THE JOURNEY TO CREATING YOUR OWN BEER BRAND?

Antho: Will and I go back a long way – childhood friends who grew up in Monaco. Both entrepreneurs at heart, we’ve built our lives around bold projects and over the years we’ve launched ventures in the hospitality industry around the world. We haven’t always worked together; in 2012 William opened his first bar in Bangkok and a year later I opened a café in Monaco. In 2018 we came together to launch a bar in Singapore called Monte Carlo Boys Club which was a huge success. It was during this time that the idea to create a beer was formed.

Will: When we first came up with the idea, our ambition from day one was to partner with a global brewer – and here we are, working with Molson Coors to create a new lager for the UK market. It’s a real full-circle moment.

WHAT DID WORKING IN THE MONTE CARLO HOSPITALITY INDUSTRY TEACH YOU ABOUT QUALITY, TASTE AND CUSTOMER

EXPERIENCE?

Will: When you run a consumer-facing business, you quickly understand that impeccable service and attention to detail are non-negotiable. Our motivation has always been the customer experience – how people feel, the memories they take away –and finding ways to stand out by offering something original. We carried that same mindset into brewing, making sure every bottle delivers not just a drink, but a distinctive moment worth remembering.

WHAT SETS MONTE CARLO BEER APART FROM OTHER PREMIUM BEERS ON THE MARKET?

Antho: It starts with what’s in the bottle. Monte Carlo Beer is a delicately balanced crisp and refreshing 4.8% ABV super premium lager, crafted using carefully selected ingredients including French hops. But, for us, beer is more than the sum of its parts – it pairs with memorable experiences like a great wine pairs with fine cuisine. That’s what Monte Carlo Beer is about – bringing a little of that Riviera elegance to social experiences, wherever you are.

Hannah: What excites us most about Monte Carlo Beer is how the brand balances refinement with a relaxed vibe that emulates the pace of life on the French Mediterranean coast – this super-

premium lager brings a touch of Riviera elegance to the UK ontrade, which is something new for premium venues.

WHY IS THE UK THE RIGHT MARKET FOR YOUR FIRST INTERNATIONAL LAUNCH?

Antho: The UK has a fantastic brewing heritage and culture – but it’s also endlessly curious of world beers and premium innovations. People there value provenance and craft, but also a fresh story. We knew if we could bring our authentic Monégasque mindset to that scene – to bars that value experience as much as flavour – the UK would be the perfect place to launch.

EXCLUSIVE LAUNCH

That’s what Monte Carlo Beer is about – bringing a little of that Riviera elegance to social experiences, wherever you are.

HOW DID THE PARTNERSHIP WITH MOLSON COORS COME ABOUT, AND WHAT DOES IT MEAN FOR YOU?

Will: We’ve watched Molson Coors bring bold, exciting new beers to the UK and help them find their moment. When we connected, they didn’t just understand the operational side –they embraced our story. This partnership goes both ways: they bring world-class production, distribution, and expertise, and we bring our roots, our unique Monaco lifestyle, and a distinctive new voice to their portfolio. Together, we’re sharing our way of life and our brand vision with a whole new audience.

Hannah: We understand that collaboration is essential when it comes to driving innovation and creativity. Antho and Will have this appreciation for collaboration through their friendship already, and it is the bedrock of our innovation strategy as a brewer. Together, we’re bringing UK drinkers a beer that looks beautiful on the bar and tastes even better in the glass.

HOW DO YOU HOPE UK DRINKERS WILL EXPERIENCE THE ‘MONACO LIFESTYLE’ THROUGH YOUR BEER?

Antho: We’ve always wanted to put Monaco on the map for

more than just the Casino and Formula 1 – to show it’s also about slowing down, a chilled lifestyle, and quality products. I hope UK drinkers are inspired to take that pause, enjoy time with good friends, and savour an expertly made beer that’s full of that relaxed, sun-kissed ease.

WHERE DO YOU SEE MONTE CARLO BEER IN FIVE YEARS?

Will: We’d love to be the beer people reach for when they want something special – on a terrace, after work, with friends –something simple, stylish and satisfying.

Antho: We dream of Monte Carlo Beer in premium venues worldwide - but still unmistakably rooted in our Monégasques values.

Hannah: We see Monte Carlo Beer becoming a true fixture in the UK’s most exclusive venues – somewhere you spot it on the bar and instantly know you’re in the right place. Over the next five years, our goal is to grow this partnership so that Monte Carlo stands for a certain kind of experience: refined, relaxed, and memorable.

MEET THE MAKER

IN CELEBRATION OF THE ENGLISH DISTILLERY’S 18TH BIRTHDAY, WE SIT DOWN WITH ANDREW NELSTROP, FOUNDER AND CHAIRMAN, WHO SHARES THE JOURNEY BEHIND CASK 001, THE LEGACY OF HIS FATHER’S BOLD VISION AND WHAT’S NEXT FOR ENGLISH WHISKY.

AFTER WINNING WORLD’S BEST SINGLE MALT LAST YEAR, DID YOU NOTICE A SHIFT IN HOW THE WORLD VIEWS ENGLISH WHISKY?

The shift has been happening gradually over the last 18 years and as more and more brands come of age that momentum continues to grow. The English Distillery winning “World’ s Best Single Malt Whisky” in the 2024 world whisky Awards had a large impact on our brand and no doubt helps build the awareness of the sector in general.

CASK 001 HAS BEEN DESCRIBED AS A “HISTORICAL ARTEFACT.” IN YOUR EYES, WHAT MAKES THIS WHISKY SO SPECIAL BEYOND ITS AGE, AND WHY, IN YOUR OPINION, IS IT A MUST-HAVE FOR BARS LOOKING TO DELIGHT GUESTS?

Cask 001 is, without doubt, a spectacular 18-year single cask whisky and would have been celebrated for that. But when you add to that the historical significance of it being the first filled at

The oddity of whisky rather than white spirits is that we don’t think in years, but in decades or generations.

a registered whisky distillery in over a century, and that it was hand-filled by the founder, James Nelstrop, it is truly unique and can never be replaced. This is the cask that kickstarted a national industry.

As a talking point, it is an exceptional piece of whisky history for a specialist bar to have in place. With only 60 bottles worldwide, the pure rarity of the bottle and the skills involved in creating it—by masters of their craft, both the glass blowers at Langham who hand-blew the bottle and the renowned master distiller Iain Henderson who created the whisky—make it the ultimate conversation piece between bar and customer.

YOUR FATHER, JAMES NELSTROP, HAD A BOLD VISION FOR ENGLISH WHISKY. WHAT DO YOU THINK HE WOULD SAY ABOUT THE RELEASE OF CASK 001 TODAY?

My father would probably have been the wrong person to ask – as he would have simply shared it with friends and drunk it, whilst I despaired about the lost opportunity of offering it to our customers. He would have been terribly proud of distillery achievements over the last couple of decades.

THERE WAS NO ROADMAP FOR REVIVING WHISKY MAKING IN ENGLAND. WHAT KEPT YOUR FAMILY GOING THROUGH THOSE EARLY, UNCERTAIN YEARS?

An unflinching belief that quality would win over eventually. My father refused to engage designers, marketing agencies or even a sales team – content with simply making the very finest whisky and maturing it for as long as it took before he deemed it ready for drinking. The English Whisky Co. is incredibly fortunate to have no outside investors or banks requiring a return, which

leaves it in the very fortunate position that it can weather storms and only release whisky when it wants to. A rare privilege for any business.

TELL US MORE ABOUT THE FOUNDERS’ PRIVATE CELLAR 18 YEAR OLD — HOW DID YOU SELECT THE CASKS THAT WOULD MAKE UP THIS RELEASE?

From the very earliest days it was clear that occasionally a cask would create a whisky with a different taste that was expectedoutside of the norm; our founder, my father would simply snaffle these casks and add them to his own private collection. Over the years, I have continued the practice and now we release one or two of these casks a year for the distillery to bottle. Since the earliest days, our single malt matured in Rum casks have been a particular favourite of mine harking back to the original Chapter 7. This single cask of whisky has a particularly robust rum nose and palate to it and reminds me a lot of some the tasting I did with my father. This would have been one of the first batch of casks he hid away in his private stash.

AFTER

18 YEARS, WHAT’S NEXT FOR THE ENGLISH DISTILLERY?

The oddity of whisky rather than white spirits is that we don’t think in years, but in decades or generations. So what next for The English Distillery... who knows. I shall probably start thinking about a 21yr old or 25yr old whilst concentrating on very little else other than making superlative world class single malt – after all, that’s why we started in the first place.

englishwhisky.co.uk

bristolsyrupcompany.com

hello@bristolsyrupcompany.com

THE BIG FOOD FEATURE

THIS MONTH’S BIG FOOD FEATURE DIVES INTO THE TWO ENGINES BEHIND UNFORGETTABLE DINING: FOOD & DRINK PAIRING AND FOOD SERVICE.

HUNGRY FOR MORE?

WE SHARE FIVE CREATIVE WAYS TO MAKE YOUR VENUE’S FOOD OFFERING A MAGNET FOR MORE GUESTS.

1

CREATE A SIGNATURE FOOD IDENTITY

The key to a crave-worthy menu starts with a hero dish—that one showstopper everyone talks about, like the “best wings in town” or a jaw-dropping loaded burger. People will happily go out of their way just to try something unforgettable, even if they weren’t planning a big night out. Add in some regional flair by spotlighting local produce, cheeses, meats, or classic hometown recipes, and suddenly you’ve got tourists and locals alike lining up for a true taste of place. To keep the buzz alive, mix things up with limited-edition creations – think “Burger of the Month” or “Chef’s Specials.” These rotating specials turn dining into a collectible experience, giving guests a new reason to come back again and again.

2

FOOD & DRINK PAIRINGS

Create an experience that goes beyond the plate with curated menus designed for perfect pairings—think beer flights with sliders or a crafted cocktail alongside dessert. Elevate the fun with interactive tasting nights, where a chef guides guests through the art of pairing, turning the evening into a lively, ticketed social event. Don’t forget non-alcoholic inclusivity –‘light and long’ serves, craft sodas and teas can be paired just as thoughtfully, ensuring everyone has a seat at the table.

KEEP MENUS FRESH & CURRENT

Turn your midweek slump into something to look forward to with Weekly Rituals like Taco Tuesday, Curry Wednesday, and Steak Night Thursday – simple, delicious traditions that keep guests coming back for more. Keep things fresh and exciting with street food collabs or guest shifts, teaming up with a rotating lineup of local chefs to bring new flavours and energy into the mix every week. Elevate the experience even further with Seasonal Menus that celebrate the moment, from sizzling summer BBQs to cosy winter comfort food.

SHAREABLE EXPERIENCES

Sharing platters are a great way to bring people together, with options like charcuterie boards, loaded fries and oysters that naturally encourage group ordering and boost sales. Offering both small and large plates across the menu further supports this social style of dining, giving guests the flexibility to mix, match and share dishes at the table. And, of course, presentation matters; oversized items or quirky, eye-catching tableware not only delight diners in the moment, but also spark those all-important Instagrammable food moments that extend the experience beyond the restaurant itself.

3 4 5

MMMM-ARKETING

To boost your food game, think beyond cocktails – invest in stunning, high-quality photography and share it on Instagram and TikTok, weaving in chef stories or sourcing tales to create a deeper connection. Spark buzz with playful food challenges, such as a fiery hot wings contest, giving guests something worth bragging about online. Make your daily specials impossible to miss with chalkboard menus, table tents or digital displays, so even those who came “just for a drink” are tempted to order. Don’t forget to fill quieter times with clever off-peak incentives like lunch deals, early-bird offers or pre-theatre menus that keep the energy flowing all day.

TABLE TRENDS

FROM PREMIUM COMFORT FOOD TO HEALTHIER CHOICES, SHAREABLE SNACKS AND INDULGENT DRINKS, WE EXPLORE HOW OPERATORS CAN TAP INTO THE BIGGEST FOOD AND SNACKING TRENDS SHAPING 2025.

For today’s pubs and bars, food and snacking have become central to the customer experience. While drinks remain the main attraction, guests increasingly expect more from their visit – whether it’s a freshly baked pizza, a premium milkshake, or a sharing snack that encourages conversation. Rising costs, changing consumer behaviours and the demand for innovation mean operators need to rethink their menus strategically. Industry experts from Bidfood, Rich’s, f’real and Pringles share their insights on what’s driving snacking and dining trends in 2025, and how pubs can respond.

Comfort food has always been part of the pub experience, but it’s evolving. According to Imogen Hassard, Customer Marketing Manager for Pubs at Bidfood, “Traditional comfort classics are making a comeback but reinvented with a premium touch and elevated offer. Dishes include fish and chips with spiced sauces, gourmet traditional desserts with modern flavour combinations and famous British dishes in future formats.”

Elevated nostalgia keeps guests coming back for the foods they love, but with a new twist that reflects today’s tastes. From mini cheeseburger sliders to loaded fries with changeable toppings,

Traditional comfort classics are making a comeback but reinvented with a premium touch and elevated offer.

pubs can offer familiarity with flair, delivering indulgence without feeling old-fashioned.

Health and sustainability are also drivers of choice, with an increasing number of guests making decisions based on sugar content, number of calories and locally-sourced ingredients. Imogen continues, “Consumers are becoming increasingly conscious of their health and wellbeing, along with the impact their dietary habits have on the planet. Therefore, the demand for zero-waste dishes, high fibre options and functional foods is on the rise, with 73% of consumers agreeing that eating a wide variety of plant products is important for good health1.”

Menus are increasingly featuring vegetable-led dishes, locally sourced produce and “nutritious extras” as optional add-ons. Dez Paterson, Commercial Director at Rich’s, suggests that, when it comes to pizza, health-focused choices are now expected.

“Health-conscious choices are now a standard expectation in the pizza category, with gluten-free options becoming essential rather than optional,” says Des.

“Up to 10–15% of UK consumers report gluten or wheat sensitivities, and menus must reflect this shift2. Rich’s gluten-free range - including plain and cauliflower bases – was developed to meet this demand. Available in 10-inch and 12-inch formats, these parbaked, frozen bases offer operational ease and consistent quality. The plain base features a neutral blend of rice, tapioca, and potato flours, ideal for customisation. The cauliflower variant, comprising 30% cauliflower and enriched with chia and brown rice, offers a unique, flavourful alternative believed to be a UK first,” he adds.

Delving deeper, Dez shares that demand for pizza is on the up, making it the perfect time for venues to respond to this trend.

“Pizza now accounts for 8.3% of all food visit purchases and is increasingly chosen over other takeaway-style options, with 726,000 servings last year resulting from consumers switching away from burgers,3” he explains. “This surge in demand, both for at-home and out-of-home occasions, highlights the importance of convenient, ready-to-use formats that enable operators to meet consumer expectations while streamlining kitchen operations.”

Alongside bigger dishes, snacking is playing a huge role in the pub experience. Evie Pickering, Assistant Activation Brand Manager, Kellanova, explains, “Snacking is key to the pub experience, and familiar brands like Pringles lead the way. With 70% of snacks bought on impulse4; visibility, enjoyment, and shareability are crucial. Social consumers reach for snacks that are familiar, easy to share, and instantly satisfying.”

Snacks offer operators a chance to boost sales during drinkled visits, particularly as competitive socialising grows. Limitededition flavours, like smoky BBQ in summer, allow pubs to experiment without alienating guests. “The recognisability gives pubs a low-risk way to experiment with flavour-led or seasonal options,” Evie says.

What makes Pringles particularly pub-friendly is their scalability.

With no prep required, they guarantee consistency, while their resealable packaging supports shareability. As Evie notes, “Pringles is more than a snack – it enhances the experience. From encouraging table sharing to driving impulse sales through well-placed displays, it helps create social, relaxed moments.”

While supplying venues with yummy snacks, Pringles are also making real change; This November, the iconic brand is using their 40g cans to talk about men’s mental health. Evie tells us more, “We’re really excited about our upcoming Movember campaign, debuting on Pringles 40g cans. We want to put men’s mental health front and centre. Pubs are natural spaces for mates to unwind and open-up, and with the Movember Conversations tool, we’re helping small talk lead to real support.”

While health-conscious options grow, indulgence is not going anywhere. In fact, premium treats are in high demand – especially in drinks. Nicola West, Head of f’real at Rich’s, highlights a shift, “Purchases from the cold/soft drinks category are up by +2.5%, with servings up by +48.5 million, driven by innovative new products and more consumers switching to nonalcohol lines.”

Afternoon drinks, in particular, have become the fastestgrowing daypart, “up 17.6% year-on-year,” according to Nicola.

Milkshakes fit perfectly here, offering guests a fun, nostalgic yet premium indulgence, and since 2018, F’real has built a footprint of more than 1,800 sites offering a range of flavours – from Strawberry and Salted Caramel to limited-edition innovations like Mint Choc Chip and Chocolate Orange.

For pubs, milkshakes and smoothies are a profitable opportunity to upsell, attract younger guests and offer nonalcoholic options that feel like a treat.

With tighter margins, operators can’t afford waste. Imogen at Bidfood stresses the importance of menu planning. She explains, “By designing menus that use versatile ingredients across multiple dishes, operators can maximise product usage and minimise waste. For instance, your stale burger buns can be blended into breadcrumbs to make crispy coatings and toppings. The cheese slices used for burgers and sandwiches can be melted for dips and sauces. Also, consider how to distribute those ingredients throughout the day at different times. For example, tinned tomatoes can be used for Shakshuka at breakfast or brunch, for soups at lunch and for pizza, pasta or curry sauce at dinner.”

This approach not only supports sustainability but also drives profitability by reducing spoilage and maximising efficiency. Need a helping hand with your venue’s food menu? Bidfood

are passionate about supporting pub operators take their food offering to the next level, made possible through their Interactive Pub resource. Imogen shares, “Our bespoke digital resource aimed at helping operators thrive amidst rising costs, tightening margins, and evolving consumer demand. Explore endless support from product guides, recipe books, menu ideas and trend insights & tips.”

Quality food offerings are essential to shaping the guest experience. From premium comfort food and health-conscious pizza bases to impulse snacks, indulgent milkshakes and sustainable menu planning, today’s guests want both variety and value. By embracing innovation, balancing indulgence with wellbeing and maximising efficiency behind the scenes, operators can stay ahead of changing expectations and keep their menus relevant, profitable and memorable.

1. CGA by NielsenIQ and Bidfood 2025 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2024

2. BDA 8th May 2023

3. Circana out of home data year to December 2024

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

UNLOCKING MENU MAGIC

DARREN BOWN, CATERING DIRECTOR AT BOOKER, EXPLAINS HOW THE UK’S LEADING FOOD AND DRINK WHOLESALER IS HELPING PUBS AND BARS STAY FRESH, PROFITABLE AND AHEAD OF THE CURVE WITH EXPERT SUPPORT, EXCLUSIVE OFFERS AND A VAST CHOICE OF QUALITY PRODUCTS.

WHAT MAKES BOOKER THE IDEAL PARTNER FOR PUBS AND BARS?

We are a strong partner for pubs and bars as sourcing products with us allows for a broader choice of food and drink ingredients and enables customers to diversify their offering, develop new menu options to cater to particular customer trends and dietary needs. We’re here to listen and understand to keep our offering relevant and agile to suit the evolving needs of our customers and their venues.

With our dedicated premium drinks division, Venus Wine and Spirits Merchants, we bring an unmatched food and drink offering allowing bars, venues and operators to capitalise on current dining and drinking trends and to prepare winning menus all year round.

We also offer expert support, guidance on product and

ingredient selection, recipe development and logistical solutions, and advice on latest trends - all this supports venues through economically challenging times. To help customers keep costs down, we run regular limited period price locks, reward schemes, added value services such as free delivery, and flexible click and collect options.

Our On-Trade Club is an exclusive scheme for the bar and hospitality sector, which runs regular discounts and deals for licensed traders. It helps our customers to offset cost challenges and brings money savings on core products across beers, wine, spirits, soft drinks and snacks.

At Booker, we prioritise freshness and consistency as this helps reduce food wastage and spoilage. We offer a personal service and additional resources for venues looking for fresh ideas and inspiration to help with menu creation and trending dishes.

WHAT KIND OF PRODUCTS DOES BOOKER OFFER THAT ARE RELEVANT TO PUBS AND BARS; HOW DO BOOKER OFFERINGS MEET THE NEEDS OF A RANGE OF DIFFERENT STYLES OF WET-LED VENUES?

We offer a wide range of food ingredients, from basic staples to sought after world foods, meat and fish, vegan options, beers, wines, spirits and packaging and disposable supplies under our new CaterPro range.

We refresh our ranges and offers seasonally to allow our bar customers to keep up with consumer food and drink trends. We issue product guides four times a year and our current Summer Catering Guide spotlights new and trending lines available across branches. Designed to support pub and bar chefs and operators over the busy summer season, it includes menu ideas and exclusive lines, with over 600 prices locked in until 7th October.

This season, matcha is having its moment, Korean food is gaining traction, and loaded fries are filling up menus. Protein and deli bowls, and global BBQ fusion dishes bring flavour inspiration from around the world, so venues can shake up their offerings to keep up with contemporary dining out trends.

At our annual Booker Catering Trade Show on 24th September at the NEC Birmingham, we’ll be showcasing the best our industry has to offer and aiming to draw record footfall at what promises to be our biggest and best catering event yet. There will be dedicated zones for Pub Garden, Farm Fresh, Chef’s stage, Butchery, Desserts, and a Drinks Theatre showcasing our drinks portfolio, as well as a World of Wine Sampling Trail hosted by our premium drinks division Venus Wine and Spirits Merchants.

HOW RELIABLE IS BOOKER FOR LAST-MINUTE TOP-UPS OR EMERGENCIES?

While we offer free delivered wholesale services, we are open seven days a week so customers can also come into depot, or use Click and Collect for a top-up shop during peak periods to stock up on popular items that may be in demand. We know this is valuable to our customers especially during unexpected

heatwaves, viral foodie trends, local music festivals and events or sporting tournaments.

We work with national operators, pubs, bars and hospitality venues across the UK, thanks to our 190 branches across the UK. Using Booker as a key supplier can bring time and cost-savings, better payment terms and improved supply chain management by working with partners who understand the needs of bar and venue operators. Receiving bulk deliveries reduces the amount of time and staff costs associated with frequent shopping trips, all of this ultimately allowing businesses to operate more efficiently.

ARE THERE ANY EXCLUSIVE BENEFITS FOR REGULAR BOOKER CUSTOMERS?

As the UK’s leading food and drink wholesaler, we strive to bring benefits and support to our customers. We have dedicated local teams on the ground in each depot who can advise and assist customers on menu ideas, the latest trends, incoming food and ingredients, and popular wines, spirits, beers and cocktails to stock up on.

Earlier this year we launched our first Booker On-Trade Wine List, which features over 200 wines - 100 of which are created exclusively for the on-trade and this year alone we have added 70 new lines. These give businesses a point of difference and bring unusual and unique wines to make a memorable and successful experience in venue.

We also offer a butchery quality guarantee; all in-depot butchers are trained to the highest standards and can prepare meat on request, as well as offer seasonal guidance on making the most of the menu.

Bar operators and managers should subscribe to our email and app notifications for the most up to date money saving programmes, such as our Booker On-Trade Club, and follow Booker’s social media channels:

@bookercatering

FOOD FOR THOUGHT

AS BARS LOOK TO EXPAND THEIR APPEAL AND REVENUE THROUGH FOOD, NELSON COMMERCIAL KITCHENS BRINGS DECADES OF EXPERTISE IN DESIGNING TAILORED KITCHEN SOLUTIONS – EVEN IN THE MOST CHALLENGING SPACES. DISCOVER HOW NELSON CAN HELP TURN YOUR FOODSERVICE AMBITIONS INTO A PRACTICAL, PROFITABLE REALITY.

The last few years has seen an upturn in the number of bars looking either to introduce a food menu or to enhance and extend an existing one. The reasons are manifold but acknowledge the fact that consumers, predominantly younger ones, are consciously drinking less alcohol, yet still want to enjoy an evening out and are seeking out barsespecially so as pubs continue to decline in number. As well as this, lessons learned from the devastating effects of the pandemic have prompted many bars to consider diversifying their offerings to help boost revenue while also building in a level of resilience. Providing food will undoubtedly help to attract a broader range of customers, including those who may not typically visit a bar. This, in turn, will help bar operators to expand their customer base and extend their appeal to new demographics.

A selection of carefully selected snacks and a chef-designed small plates menu that’s devised to complement the cocktails on offer will undoubtedly elevate your customers’ experience. And, because customers who choose to eat with you are likely to stay longer and spend more, the initial investment in staff and equipment could prove very lucrative, increasing revenue by up to 30%.

For many bar operators, back of house space is already a compromised issue and the logistics of storing, preparing and cooking food might seem impossible. However, skilled and knowledgeable designers can find solutions for almost any space and location.

With almost five decades’ experience, Nelson Commercial Kitchens has designed and installed thousands of kitchens across every sector of the foodservice industry, including many that are located within extremely challenging locations and spaces. And, through these experiences, Nelson’s designers have accumulated a wealth of strategies to cope with virtually any issue. Some of the more prevalent problems include kitchens that are sited a considerable distance from the bar, kitchens that have very limited space for equipment and kitchens with complex ventilation routes. Whatever the issues and challenges presented and whatever the circumstances, whether they’re designing from scratch, refurbishing or simply improving, Nelson’s exceptional designers have the skills, experience and strategies to ensure that they will identify the ultimate solution that works on every level for every client.

Consultations with a Nelson representative are completely complimentary. www.commercialkitchens.co.uk

Any colour you like Literally

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

THE FINISHING TOUCH

MERLEY PAPER CONVERTERS EXPLORE HOW LABELS, SEALS AND PAPER ARE QUIETLY REINVENTING THE HOSPITALITY EXPERIENCE.

In hospitality, the guest experience isn’t just built on ambiance and service. It’s found in the rhythm of the kitchen, the fluidity of takeaway operations, the subtle satisfaction of things simply working as they should. And sometimes, the smallest printed details—an order label, a tamper-proof seal, a thoughtfully branded receipt—speak the loudest.

Enter MAXStick, Promeroll, and Sticky Seal: three print solutions that may not steal the spotlight, but are quickly becoming the secret weapons of hospitality operators who value

speed, precision, and connection. Whether you’re running a fastcasual chain, a boutique hotel, or a delivery-first concept, these behind-the-scenes tools are reshaping how businesses operate— and how guests feel.

PRECISION IN MOTION

Walk into any modern hospitality venue and you’ll feel it: the choreography. Orders ping from tablets to kitchens. Guests tap, swipe, and go. Delivery bags slide from the pass to the door within minutes.

But behind all this digital speed, tactile tools still play a vital role. Labels, receipts, and seals anchor those systems in the real world—and when designed right, they elevate everything.

MAXSTICK: DESIGNED FOR THE HUSTLE

In a high-volume kitchen or coffee shop, labeling isn’t just helpful—it’s essential. And MAXStick delivers exactly what frontline teams need: a liner-free, repositionable label that keeps pace with service.

Used to tag cups, bags, containers, and trays, MAXStick’s innovative adhesive grips just long enough to stay put, then peels away cleanly. That means no sticky residue on packaging, no cluttered workstations, and no paper liners to jam up printers mid-rush.

It’s already a favorite among quick-service brands and deliveryforward kitchens where flexibility matters most. Staff can relabel or reposition on the fly—because guests don’t have time for guesswork, and teams don’t have time for delays.

PROMEROLL: THE REINVENTED RECEIPT

Receipts have long been an afterthought. But Promeroll is changing that—quietly and sustainably.

Crafted specifically for hospitality environments, Promeroll is a premium direct thermal paper known for its smooth feed, crisp output, and FSC certification. That last detail matters: today’s guests are more aware of environmental impact than ever, and Promeroll helps brands deliver accountability, one transaction at a time.

But what truly sets it apart is its brand potential. Operators are turning receipts into engagement tools—printing QR codes, loyalty prompts, social tags, and special offers right at the point of sale. In upscale cafes, boutique hotels, and even late-night pizza spots, the humble receipt is stepping into a more intentional role: part service, part storytelling.

STICKY SEAL: A SIGNATURE FINISH

It’s a detail many guests won’t consciously notice—until it’s missing. The seal on a takeaway bag. The subtle, visual cue that says “this order hasn’t been touched.”

Sticky Seal is that assurance. A tamper-evident adhesive label used by restaurants, cloud kitchens, and hotels, it secures packaging while delivering a polished, professional feel. And because it’s fully brandable, it offers a final moment of visibility— your logo, your colors, your care—right before the guest digs in.

While it doesn’t carry dynamic print data like timestamps or names, its pre-branded design delivers consistency across locations and platforms. In a delivery world driven by speed, it adds a thoughtful pause—reminding guests they’re not just getting food, but hospitality.

WHERE FORM MEETS FUNCTION

Together, MAXStick, Promeroll, and Sticky Seal offer more than operational utility—they support the very essence of hospitality: care, clarity, and trust.

• MAXStick supports agile service and smooth transitions in fastpaced environments.

• Promeroll ensures reliable, sustainable printing while opening doors for branded messaging.

• Sticky Seal protects the final leg of the journey, giving guests peace of mind and brands a lasting impression.

And perhaps most importantly, they fit into the systems operators already use. No major tech overhauls. No training

disruptions. Just smart, adaptable tools that elevate the everyday.

SUSTAINABLE BY DESIGN

Today’s operators are under pressure to do more with less—less waste, less downtime, less environmental impact. These solutions meet the moment.

• MAXStick eliminates liner waste and reduces printer jams, keeping kitchens lean and clean.

• Promeroll supports sustainable sourcing through FSC-certified paper, without sacrificing print quality or speed.

• Sticky Seal reduces the need for excess packaging materials by doubling as a secure closure and brand mark.

These are the small operational decisions that add up to a more responsible business—and a more thoughtful experience for the guest.

THE LASTING TOUCH

Hospitality is an industry of impressions. First ones, yes—but also final ones. The last thing a guest sees before they open their meal, the message they take with them in a receipt, the simple clarity of a well-marked order.

MAXStick, Promeroll, and Sticky Seal are helping operators own those moments—quietly, confidently, and consistently.

So, the next time a guest feels like everything just worked—like their coffee was right, their name was spelled correctly, and their food arrived fresh and secure—you’ll know: it wasn’t just service. It was design.

And it stuck.

merley.com

SPEEDING UP SERVICE

IN TODAY’S FAST-PACED HOSPITALITY INDUSTRY, SPEED, ACCURACY, AND EFFICIENCY ARE EVERYTHING. PIERRE LION, GLOBAL DIRECTOR OF ENTERPRISE SALES AT SUMUP, EXPLAINS HOW THEIR ALL-IN-ONE HANDHELD TERMINAL IS HELPING BARS STREAMLINE SERVICE, BOOST SALES AND STAY AHEAD DURING PEAK HOURS.

HOW DOES USING A SUMUP HANDHELD DEVICE IMPROVE THE SPEED AND EFFICIENCY OF TAKING ORDERS AND PROCESSING PAYMENTS IN A HOSPITALITY SETTING?

With SumUp Terminal, bar staff can take orders and process payments directly from the floor or at the bar, all from one device. This reduces queueing, eliminates trips to a fixed till, and accelerates service, especially during busy nights. The all-in-one setup (POS + printer + card reader) helps ensure no time is lost switching devices or waiting for a free payment terminal.

IN WHAT WAYS CAN THE SUMUP DEVICE HELP INCREASE TABLE TURNOVER AND OVERALL SALES DURING PEAK HOURS?

By streamlining both the ordering and payment processes, Terminal helps reduce the time between guest interactions, meaning tables turn over faster and bartenders can serve more customers per shift. Faster checkout reduces friction, encouraging more spontaneous purchases (e.g., another round before leaving). Staff can also remain on the floor to quickly upsell or check on guests, which can drive higher spend per table.

CAN THE USE OF A SUMUP HANDHELD DEVICE IMPROVE STAFF PRODUCTIVITY AND REDUCE ERRORS IN ORDER-TAKING AND PAYMENT PROCESSING?

Staff can input orders directly into the device and process payments on the spot, reducing the chances of handwritten errors or miscommunications with the kitchen. Orders are sent instantly to kitchen or bar printers, speeding up preparation and ensuring accuracy.

With digital order management and real-time sales tracking, bar managers can quickly identify performance trends or flag inconsistencies. Upcoming features like staff profiles and permissions will further improve accountability and operational control, making it easier to manage teams and streamline service.

HOW EASY IS IT FOR A VENUE TO INTEGRATE AND USE A HANDHELD PAYMENT SERVICE FOR TRANSACTIONS?

SumUp Terminal is designed for simplicity. It doesn’t require complex wiring or back-office servers, just WiFi or 4G, which is included for free. With plug-and-play functionality and AI-

powered setup, a bar can be up and running within minutes. Updates are delivered automatically, so there’s no need for ongoing IT support. sumup.com

THOUGHTFUL PAIRINGS

WE SHOWCASE FIVE CREATIVE WAYS TO HIGHLIGHT NO AND LOW-ALCOHOL OPTIONS IN YOUR VENUE’S FOOD AND DRINK PAIRINGS.

1

CURATED PAIRING FLIGHTS

One way venues can spotlight soft drinks and no or low-alcohol options on their food and drink pairing menus is by creating curated pairing flights. Much like a wine or beer tasting, a selection of craft sodas, teas, mocktails or non-alcoholic beers and wines can be paired with small dishes to showcase how the different flavour profiles complement food. Guests can move through a flight that highlights sweetness, bitterness, acidity and spice, learning to appreciate the complexity of these beverages while experiencing how they elevate the dining experience. This approach positions soft drinks as something to savour, not just a default alternative.

2

ELEVATED MENU DESCRIPTIONS

Menus can also bring soft drinks into the spotlight by using elevated, sensory-driven descriptions in the same way they would for fine wines and full-proof cocktails. Instead of simply listing “cola” or “sparkling water,” descriptions can focus on the aroma, texture, and finish of the drink, as well as how those characteristics pair with the food. For example, a menu might suggest “a citrus kombucha with grilled sea bass, where bright acidity cuts through richness.” Framing the drinks with this kind of language elevates their status and encourages diners to think of them as worthy partners to a meal.

3

SEASONAL AND THEMED PAIRINGS

Another engaging approach is to introduce themed menus or seasonal pairings. Just as chefs adjust dishes to reflect the time of year, drinks can be curated to match. A summer section might highlight refreshing sodas and sparkling mocktails to complement lighter fare such as salads or seafood, while a winter offering could include spiced mulled juices or rich nonalcoholic stouts paired with roasted meats. These seasonal pairings create variety and excitement, helping diners discover unexpected harmonies between food and drink that change throughout the year.

INTERACTIVE EXPERIENCES

For a more interactive element, venues could offer DIY pairing boards or encourage guests to select their own soft drink to match their meal, with guidance from knowledgeable staff. This adds a playful and personalised layer to the dining experience, where guests feel part of the creative process. Providing choices such as house-made sodas, flavoured sparkling waters, or carefully designed alcohol-free cocktails ensures there is something for every palate. Staff can suggest combinations and explain why certain flavours work well together, creating a moment of dialogue and discovery.

4 5

STORYTELLING AND PROVENANCE

Finally, venues can use storytelling and provenance to give their soft drink offerings greater depth and appeal. By highlighting local producers, craft methods, or health and sustainability credentials, the drinks become part of a broader narrative. A menu might note that a particular lemonade is brewed with botanicals sourced from nearby woodlands, or that a kombucha is produced by a local fermenter using organic ingredients. These details not only differentiate the drinks but also make them feel intentional and curated, giving them the same sense of craftsmanship and value that diners often associate with wines or cocktails.

A PERFECT MATCH!

INDUSTRY EXPERTS SHARE HOW BOLD FLAVOURS, STORYTELLING AND CREATIVE MENUS ARE TURNING EVERYDAY VISITS INTO MEMORABLE OCCASIONS.

Pairing food and drink has long been part of fine dining, but in 2025, it’s become a cornerstone of casual and premium pub culture too. Whether it’s a craft IPA that enhances the spice of Korean fried chicken, a spritz served alongside Italian sharing boards, or a premium soft drink matched to chef-led dishes, operators across the UK are seeing the benefits of going above and beyond with the art of food.

As consumers seek more memorable and shareable experiences, the pub and bar sector is embracing creative, flavour-led pairings that surprise, delight and build loyalty.

Industry voices agree: what was once a “nice-to-have” is now central to winning menus.

“They’ve gone from a nice extra to a real part of the experience,” says Carl Newey, Food Development Manager at Stonegate Group. “Guests expect more than just ‘a pint and a packet of crisps.’ They want flavours that work together and feel thought-through. The boom in craft drinks, premium spirits and local producers has given us loads to play with, and gastropub influences have crept in too – think themed events, jazz brunches, or bar snacks with a twist.”

Chris Mitchell, Marketing Manager at Vocation Brewery, echoes this, noting the growing interest in beer and food pairings. “It’s definitely gaining traction,” he says. “A growing number of venues understand that a great beer can elevate food, and vice versa. It’s no longer just about offering a broad selection on the bar – it’s about creating memorable experiences. Food and beer pairing has become a smart way for pubs and bars to differentiate, drive value, and deliver more than just a standard pint and plate.”

While wine once dominated the pairing conversation, today’s landscape is broader, more playful and more adventurous. Lauren Edwards, Brand Manager at Franklin & Sons, highlights how soft drinks and mixers are carving out their place. “Over the past few years, food and drink pairings in pubs and bars have evolved beyond the traditional wine or beer match, with premium mixers and sophisticated soft drinks taking centre stage,” she reveals. “Premium mixers are no longer seen as an afterthought to spirits, they’re becoming central to the drinking experience, with bartenders curating flavour matches between long mixed drinks and food in the same way sommeliers approach wine.”

Lauren adds, “Guests expect curated, complex serves, whether

alcoholic or alcohol free, that enhance their meal and feel as considered as the dishes themselves. Mindful drinking trends have fuelled demand for alcohol free cocktails, seasonal specials, and adventurous yet balanced flavour combinations that both complement and contrast food.”

At the same time, global influences and comfort-driven favourites dominate pub menus. Chris points to Vocation’s approach: “There’s a clear shift towards more premium, experience-led beer and food pairings in 2025. Bold global flavours are dominating menus – think spicy Korean, smoky Mediterranean, and umami-rich dishes – alongside comfort food with a craft edge. Our Life & Death IPA, with its citrus-pine bite, pairs perfectly with Korean fried chicken or gochujang-glazed veg, cutting through richness while enhancing spice. On the fresher side, Hilltop Lager – our crisp, 4.3% premium lager –complements lighter plates like grilled seafood, citrusy tacos or summer veg with effortless balance.”

For Darren Bown, Catering Director at Booker, the magic lies in making pairings fun and flexible. “Diners are seeking out elevated experiences they cannot recreate at home,” he says. “Offering a selection of food and drink pairings or set menus to suit multiple

dayparts is a surefire way to entice customers and keep them coming back for more. Playful pairings are the order of the day, moving away from the traditional steak and red wine, or fizz and chips, as diners explore new flavour combinations that can bring incremental sales to bars and venues.”

He gives the example of tacos and tequila: “Food and drink pairings that transport diners to far-flung destinations are always a hit, following the trend for destination drinks that evoke holiday memories and travel moments. Good quality tequila pairs well with classic Mexican dishes such as tacos, tying in with the social media trend for #TacoTuesday. Offering taco and tequila combos can help bars and venues attract new diners, especially groups and younger audiences looking for a fun dining out experience.”

Loaded fries also make the cut. “There’s a growing trend for loaded or ‘dirty’ fries – diners enjoy the novelty of these, plus they’re portable, filling, and can be personalised to suit preferences. Add dishes such as wild boar and pancetta dirty fries, smash burger loaded fries, or five bean chilli loaded fries. These can be paired with new contemporary beers like Poretti, Menabrea and Ichnusa. These crisp, easy-drinking Italian lagers work well for those seeking an uncomplicated pairing and an

informal dining experience.”

All experts agree that the way pairings are presented is as important as the flavours themselves. “Pairings create storytelling moments – and that’s where real loyalty starts,” Chris stresses. “It also shows customers that the venue cares – that they’ve put thought into the details. Regularly changing pairings, leaning into seasonality – for example a stout and dessert menu in winter, and IPA and spicy street food in summer – keeps things fresh.”

Lauren agrees, “For operators, success isn’t just in what’s on the menu but in how it’s communicated, delivered, and experienced. Integrating pairings directly into dish descriptions with phrases like ‘crafted to complement’, explaining why the match works, and training staff to speak confidently about them builds trust and drives trial. Visual appeal through POS materials, social media, and tableside presentation further boosts engagement.”

Stonegate’s approach is hands-on. “Kitchen and front-of-house taste pairings together, talk through why they work, and we give quick-reference guides for busy shifts,” Carl explains. “When staff have been part of creating an idea, they sell it with genuine enthusiasm.”

Pairings are also proving a powerful commercial tool. “Food and beer pairings give people a reason to visit beyond the usual Friday night or after work pint,” Chris notes. “Whether it’s a Tuesday tasting night, a weekend brunch with pairings, or a seasonal menu, it’s about creating an experience – not just a meal. And once customers have experienced a standout pairing, they’re more likely to become repeat customers.”

Lauren points to soft drinks as a revenue driver. “Limited edition pairings and seasonal menus will encourage return visits and higher spend per head,” she says. “While premium soft drink pairings open up revenue from guests who might otherwise skip a beverage.”

Furthermore, Darren emphasises versatility and flexibility in the driver of sales. He shares, “It’s important to offer pairings that can suit different dayparts and that can be enjoyed either as a main meal, a sharing dish or an accompaniment. Well-presented sharing platters and grazing boards can really enhance the overall dining experience and drive drinks sales.”

As for the future, it is clear that pairings will become ever more central to venues. “They’ll become an even bigger part of menus and events,” predicts Carl. “We’ll see more themed nights, set

menus with built-in drinks, and maybe even tech that suggests matches. For big groups, it’s about scaling great ideas while keeping local flair.”

Chef-led development and provenance storytelling is a key opportunity for venues too. “The best pairings are intentional, balanced, and memorable, turning casual dining moments into elevated, flavour-led experiences that keep guests curious and coming back,” explains Lauren.

For Chris at Vocation, it’s about bold, flavourful beers that enhance and surprise – a segment that he believes holds real value when it comes to food and drink pairings. He explains, “We focus on brewing beers that stand out and create real desire –and we like to emulate that with our food pairings. Pairings are a way to build connection, create occasions, and elevate everyday moments.”

What unites them is a shared belief: in 2025, food and drink pairings are not just about flavour, they’re about storytelling connection, and creating the kinds of experiences guests can’t replicate at home. And that, ultimately, is what keeps guests coming back!

BRITISH ROOTS

FROM EARLY DAYS IN A NORTHERN IRELAND HOTEL KITCHEN TO LEADING ONE OF LONDON’S MOST ICONIC RESTAURANTS, MARK ABBOTT’S JOURNEY HAS BEEN SHAPED BY WORLD-CLASS MENTORS, A DEEP RESPECT FOR BRITISH PRODUCE, AND A FLAIR FOR PAIRING FOOD AND DRINK IN UNEXPECTED WAYS. NOW, AS HEAD CHEF AT AQUA SHARD, HE’S REIMAGINING TRADITION WITH CREATIVITY, PRECISION AND A DASH OF THEATRE.

YOUR JOURNEY BEGAN WITH WORK EXPERIENCE AT A LOCAL HOTEL IN NORTHERN IRELAND. WHAT WAS IT ABOUT THAT EARLY EXPERIENCE THAT SPARKED YOUR PASSION FOR THE KITCHEN?

It all started with my first job in a hotel. It wasn’t about the food at first – it was about the camaraderie, the energy of the place and the atmosphere, which I quickly fell in love with. I’d never experienced anything like it before.

As time went on, I got to taste new things and learn the process behind them. It was that process that I truly enjoyed. Looking back, there were little “lightbulb” moments, like the first time I tasted turbot or langoustine – foods I’d never even heard of growing up. My parents weren’t foodies, so I’d never had the chance to try things like that before. That’s really where my journey began.

Then I had the opportunity to work with chef Michael Deane in Belfast, alongside head chef Derek Gray. That’s where things really took off for me. Derek had just returned from working at The Fat Duck in Bray, and he was a step above everyone else. He was using techniques that, especially in Northern Ireland at the time, no one else had even heard of. It was an incredible platform, an amazing education that gave me a solid foundation in cooking to build my career on.

YOU’VE WORKED UNDER SOME OF THE UK’S MOST CELEBRATED CHEFS. WHAT ARE SOME KEY LESSONS OR PHILOSOPHIES YOU CARRY WITH YOU FROM THOSE EXPERIENCES?

You’re looking at 25 years of working in kitchens, building a career across numerous restaurants. Looking back, I think one of the most important things in this industry is putting yourself in the right place at the right time. I’ve been very fortunate in that sense, fortunate to have landed in some incredible kitchens, each one teaching me valuable lessons.

Take Deanes, for example. Derek was a master at using different techniques to manage high volume while keeping standards sky-high. It was an extremely busy restaurant, and it taught me discipline and efficiency at scale.

Then there was Andrew Fairlie. That was all about luxury –about the very best ingredients and the very best presentation. It was the first time I’d seen white truffles, caviar on the menu, lobsters, langoustines, foie gras – you name it. And it wasn’t just about food; it was also about the drinks. I had my first taste of cru champagne there, something I’ll never forget. Being in Scotland, we also explored incredible whiskies. I still remember

expecting whisky to be like paint stripper, but, because these were such high-quality bottles, they were smooth, layered and complex – you could taste the depth, not just the alcohol. That experience was eye-opening, not just for food, but for beverages as well.

Then came Midsummer House, where I spent 15 years. I started as chef de partie, working under Daniel Clifford, who is one of the most inventive chefs I’ve met. He constantly pushed boundaries: pairing coffee with mushrooms or popcorn with chicken, combinations you’d never expect to work, but somehow did. It taught me how technique, texture and acidity can bring harmony to ingredients that seem completely mismatched.

It was also at Midsummer House that we developed a nonalcoholic drink pairing programme, which became one of the most fascinating projects of my career. We created drinks with extraordinary complexity, one in particular had 14 different infusions and syrups, both hot and cold. We worked with ingredients like beetroot and cranberry, where cranberry added tannins that gave the drink the mouthfeel of a red wine. I remember a beetroot-cranberry pairing for a beef dish that didn’t just match the food, it elevated it. Those moments, where food and drink come together so perfectly that they create something greater than the sum of their parts, are rare. I can count maybe five or six times in my life where I’ve sat back and just thought “wow.” This is something we have been constantly working towards at Aqua Shard – that wow effect – in every aspect of the experience, from plates to cocktails.

Mark Abbott

YOUR STYLE IS ROOTED IN BRITISH PRODUCE AND SEASONALITY. WHAT DOES “TELLING THE STORY OF BRITAIN’S AGRICULTURAL HERITAGE” MEAN TO YOU, AND HOW DO YOU EXPRESS THAT THROUGH YOUR DISHES?

For me, the most important thing is the quality of the ingredients. At Aqua Shard, we work with an incredible butcher, Aubrey Allen, who’s been supplying us since the very day the restaurant opened. I’d worked with them before, and they’ve always been able to provide fantastic products in the volumes we need. As a high-volume restaurant, we rely heavily on knowing exactly where our ingredients come from and trusting their quality, so that we can not only prepare them on scale, but also let each ingredient truly shine.

The British aspect of our Aqua Shard’s cuisine really comes from the origin of our produce and from working with exceptional local suppliers. Britain now has such a rich food culture, influenced by so many different cuisines, that “British food” means far more than the traditional fish and chips or pie and mash—though we absolutely celebrate those classics too. For example, we might give a nod to tradition with a little pie alongside a venison dish, or reinterpret fish and chips with something like a simple beer-battered plaice. We’ll serve it with pommes frites instead of chunky chips—same spirit, but with a refined twist.

In every dish, there’s always a subtle nod to Britain— whether in the presentation, the flavour combinations or, most importantly, the quality of the ingredients we source.

HOW CLOSELY DO YOU WORK WITH THE BEVERAGE TEAM DURING MENU CREATION?

When it comes to the bar menu, our team is always looking to innovate with evolving, playful offering that are truly different, sometimes even quirky! There’s a sense of theatre to the drinks, and I want the food element to match that energy. Imagine ordering a particular cocktail and receiving a perfectly paired snack, nibble, or even a small dish to go alongside it.

For example, take whiskey — it pairs beautifully with mackerel. We’re experimenting with curing mackerel in the very same whiskey we use for certain cocktails. Or roses — at this time of year, English white roses are everywhere, and they’re actually one of the best for flavour. Many companies use them to make floral waters. I can imagine pairing rose elements with beef — beef and rose is an unexpectedly brilliant combination — perhaps in the form of a little slider. This is exactly the kind of idea we’re working on developing further.The wine pairings are just as exciting. My process usually starts with the dish, then we taste a range of wines. Sometimes we go completely off-track, and that’s when the magic happens. Take cheese, for instance, you’d

normally think “cheese and port,” right? But one day someone handed me a glass of sherry alongside cheese, and I thought, that’s never going to work. But then I took a bite, had a sip, and something clicked — the flavours weren’t clashing at all; the wine was actually enhancing the cheese. That moment of discovery is pure joy for me.

It’s all about giving the front-of-house team the knowledge and confidence to create those moments for guests. Some diners want the familiar; if they love tawny port with their cheese, that’s perfectly fine. But others are here for an experience, and that’s where the fun begins. For example, I’m a fan of Nyetimber’s sparkling English wine, “Cuvee Cherie.” With shellfish, that slight sweetness and effervescence absolutely sings — it pops in your mouth in the best way possible.

We’re only just scratching the surface of what’s possible here, but that’s the thrill — there’s so much more to explore.

HOW DO YOU SEE THE FUTURE OF BRITISH FINE DINING EVOLVING AND, IN YOUR OPINION,

WHAT ROLE DOES FOOD AND DRINK PAIRING PLAY IN THIS?

I think the beauty of the hospitality industry is that we’re constantly evolving and moving forward. Trends shift faster than ever now, thanks to social media. Before you even step into a restaurant, you’ve probably already seen the menu on Instagram or TikTok, maybe even decided exactly what you’re going to order. That makes it harder to keep an element of surprise for guests, because they often come for a specific dish or a specific event they’ve already seen online.

British food will always have a place, but it’s up to us as chefs to keep it innovative and exciting. The perception, especially among older generations or visitors from Europe, that British cuisine is just “roast beef, fish and chips, and pies” is still out there. But, so many chefs have embraced creativity, transforming those classics into something memorable, refined and truly delicious.

London is an incredible city to do that in. The diversity here is unmatched; you’ve got some of the best cocktail bars in the world, a huge range of dining options, and an audience that’s eager for something different. That means we have to stand out. Whether it’s through unique flavour combinations, inventive techniques or playful presentation, we want guests to leave thinking, “Wow, I’ve never had that before.”

The same goes for cocktails—it’s about adding unexpected twists that delight people. That’s what keeps us ahead of the game, keeps us innovative, and keeps me personally excited to come in every day and create something new.

PERSONALISED PAIRINGS

BEN COTTS OF LANCHESTER WINES SHARES HOW VENUES CAN KEEP THEIR WINE LISTS FRESH, FOCUSED AND FLAVOURFUL – WITH A LITTLE HELP FROM EXPERT INPUT, NOT JUST AI.

AI’s benefits lie in helping us to save time in research, but you will have in-house experts, such as your chef or sommelier, to advise on food and wine pairings. Or, you can work closely with your wine supplier who will help tailor a wine list based on your specific venue and customer base.

AI food pairings tend to be generic, often leaning heavily on classic suggestions or sticking with so-called “super varietals”. That’s because AI relies on public content, so if more pairing articles online feature, say, French wine, that’s what AI will serve up. But that doesn’t always reflect your menu or your customer base.

There’s also the risk of homogenisation. If every bar is getting the same AI-driven wine recommendations, you lose the individuality that sets your venue apart.

A good wine supplier will take the time to understand your business, then help build a list that’s commercially savvy and customer-friendly. A great wine merchant will also help you develop a proper wine strategy aligning your list with your food, your service style and even your wider brand. They’ll support with seasonal updates, staff training and upsell opportunities tailored to your venue.

Wine should never be an afterthought. With a little care and attention and the right advice, it can become a powerful tool in your business strategy. Keep it fresh, stay open to trends and above all, trust your taste buds.

But, never forget the most important rule of any wine and food pairing: always taste it first.

ON-TREND FOOD AND WINE PAIRINGS

As guests return from summer travels, they often crave the Mediterranean flavours they’ve enjoyed abroad. With warmer days often stretching into September and beyond, now’s a great time to bring a little sunshine to your menu. Here are three fresh pairing ideas:

GLORIA GODELLO WITH GRILLED TUNA SALAD

Godello from north-west Spain (a great alternative to Albariño) is fresh and citrusy with subtle minerality and a soft, rounded texture. Its acidity cuts through rich grilled tuna, while the wine’s weight complements the fish’s meatiness. A great alternative to Sauvignon Blanc.

VALLEGRE COLHEITA BRANCO WITH LIGHT CHICKEN DISHES

This crisp Portuguese blend offers citrus and stone fruit notes.

It brings brightness to simple chicken dishes and pairs well with lemon or herb accents, making it a smart, food-friendly house pour.

ARCHIVIO PECORINO WITH CACIO E PEPE OR BURRATA

Pecorino is lively, floral and slightly savoury. Its acidity balances creamy pasta or burrata, while its saline edge complements the saltiness of the Pecorino cheese and enhances black pepper, olive oil and herbs. A vibrant match for Mediterranean-style small plates.

lanchesterwines.co.uk

STOUT FOR SUCCESS

HANNAH

MOORE, SENIOR CUSTOMER MARKETING MANAGER - ON TRADE AT BREWDOG, TALKS ABOUT THE GROWING STOUT TREND AND THE IMPORTANCE OF CHOICE TO MEET CONTINUED DEMAND.

Unless you have been living under a rock, you can’t have missed the huge Stout resurgence hitting pubs, bars and grocery stores over recent years – it is now a category with clear momentum.

Once upon a time, when customers ordered a Stout, there was just one brand they expected to see, but with more choice now available, have you got the right products on offer to meet the growing demand?

BrewDog Black Heart has helped open the category to a new audience, attracting a younger, more affluent drinker and encouraging trial from those that may have not previously considered stout as their drink of choice.

With the quality credentials of BrewDog, and the excitement of an alternative Nitro Stout, Black Heart represents a significant opportunity to drive sales and grow margin for operators. We’re proud to be giving venues genuine choice within this subcategory and the potential to increase profits by recruiting new users, while also converting established stout drinkers. It is now pouring in over 350+ venues across the UK, including Center Parcs, Lords, Sixes Cricket and London Stadium, as well as our own bars.

BrewDog is not afraid to be a challenger brand, pitting Black Heart directly against the category leader in blind taste tests, asking ‘What if it’s Better?’, it achieved a 51% majority of the votes. In 2024, the brand also took over The Scrummery near

Twickenham transforming it into The Black Heart Pub pop-up during the Six Nations and taking the brand to the heart of rugby. Now the only Stout available at Lord’s and the London Stadium sales have continued to perform well, indicating the style and brands’ clear association with sport.

Now pouring as part of the BrewDog headline range, Black Heart sits alongside the UK’s #1 Craft Beer – Punk IPA, the fastest growing Craft Beer brand – session-IPA, Wingman and BrewDog Lost Lager.

What if it’s better? Fancy offering something new to your customers, get in touch to find out more: visit www.brewdog.com/uk/black-heart, or contact us on salesenquiries@brewdog.com.

TASTING NOTES

As the experts in taste and quality, we worked with our brewers to develop a classic draught stout, that can be offered to those looking to try something new. Black Heart is a 4.1% ABV no-nonsense dry-Irish style stout, brewed in and for this century. Chocolate and extra dark crystal malts give layers of roasted, toasted coffee and cocoa, with a hint of caramel coming through. It’s smooth, it’s creamy, it’s all head and it’s all heart.

CHANGE THE WAY THE WORLD SEES WATER

SWEET MEETS SPIRIT

WHEN NOBU’S EXECUTIVE HEAD PASTRY CHEF, REGIS CURSAN, SET OUT TO CRAFT DESSERTS WITH ROOSTER ROJO TEQUILA, THE RESULT WAS A MASTERCLASS IN BALANCE – WHERE BOLD SPIRITS MEET DELICATE ARTISTRY. HE TELLS US MORE ABOUT THE EXCITING COLLABORATION BELOW…

WHAT DREW YOU TO ROOSTER ROJO TEQUILA AS A PARTNER FOR THIS COLLABORATION?

Tequila is trending everywhere right now; I wanted to ride that wave! So, that’s how I ended up jumping on board with Rooster Rojo. The tequila itself is a great product – amazing taste, and I like the logo!

CAN YOU TELL US MORE ABOUT THE TWO DESSERTS YOU CRAFTED USING ROOSTER ROJO TEQUILA?

The first creation is the Rooster Rojo Tequila Miso Toffee Ice cream. Miso is a versatile ingredient that’s used throughout the Nobu kitchen, especially in one of our signature dishes – black cod. That dish inspired me to bring miso into this ice cream; the toffee element was chosen because its colour reminds me of the

rich miso glaze on the cod. This ice cream is a twist on the classic salted caramel flavour due to the natural saltiness of the miso. It’s called sweet miso, but it’s not super sweet; it’s slightly less salty than regular miso. The result is a balance of savoury and sweet, with a flavour that’s both familiar and unexpected.

The second is the Rooster Rojo Tequila Mochi, a perfect harmony of textures and flavours. Its heart is a luscious white chocolate cream, delicately infused with honey and Rooster Rojo Tequila, somewhere between a silky ganache and a rich crème. This is hand-wrapped in soft mochi, made from freshly cooked rice flour dough. The mochi offers a unique dual texture; the smooth, creamy centre is contrasted by a subtle crunch at the base. That crunch comes from a blend of toasted corn and pistachio – an homage to Mexico, where tequila originates. All of this is encased in a fragrant vanilla mochi skin. For the

The result is a balance of savoury and sweet, with a flavour that’s both familiar and unexpected.

finishing touch, we worked with a design company to create an edible seal inspired by the Rooster Rojo logo, reminiscent of the red wax seals found on fine wine bottles or elegant envelopes. This is paired with a delicate Nobu emblem, symbolising the collaboration between Nobu and Rooster Rojo.

DURING THE CREATION PROCESS, WERE THERE ANY SURPRISING FLAVOUR PROFILES THAT YOU FOUND, OR ANYTHING THAT WAS UNEXPECTED?

Well, first of all, the taste was already really good to begin with. Rooster Rojo isn’t an expensive tequila, but, in my opinion, it’s a great product compared to others on the market. I’ve tried much pricier tequilas that weren’t as good. It’s very complex for the price, so I think you’re getting a great deal when you buy this tequila.

When we started experimenting, we ran several batches, four or five for most flavours. The mochi was fairly straightforward, but the tricky one was the tequila ice cream. If you add too much tequila, it can be overpowering – and, well, guests could get a little tipsy! – so we had to slowly dial it back. We also needed

to balance it with the sweet miso toffee. That took about six attempts before we were happy with it.

Once we nailed the small batches, we moved into production and put it on the menu. Honestly, it wasn’t too difficult to work with because the base product was already high quality. The real challenge is when you’re starting with something that’s not so great – that’s when things get tricky.

WHAT

DID YOU

LEARN

FROM THE EXPERIENCE, AND WHY WOULD YOU ENCOURAGE OTHER VENUES TO EXPERIMENT WITH TEQUILA WITHIN FOOD AND DESSERTS?

I think Tequila works because the product is trendy. Everyone’s riding that wave right now, so it’s an easy sell. Something like gin would be trickier.

For guests, it gives them a chance to try something new, something they’ve not tasted before. For the restaurant, it shows off the skills of different departments. For example, the waiters can sell it, the bartenders can mix it, and even the pastry team could create a dessert with it. The kitchen could join in too.

www.amberbev.co.uk

HIGHLIGHTING HOPS

FROM CRISP LAGERS TO BOLD IPAS, VOCATION BREWERY PROVES THAT BEER BELONGS ON THE FOOD PAIRING TABLE — BRINGING DEPTH, BALANCE AND UNEXPECTED HARMONY TO EVERY COURSE.

When it comes to food pairings, wine has long enjoyed the spotlight. However, bars are increasingly discovering how high-quality beer can not only match but sometimes even exceed wine in elevating and complementing flavour.

At Vocation Brewery, we believe quality beer brings its own brilliance to the table. We craft bold-flavoured, modern-style beers perfectly suited to high-quality dishes.

Our 4.3% Hilltop Lager’s crisp and clean character cuts nicely through the saltiness and acidity of bar snacks like nuts, olives and garlic parmesan fries.

Life & Death, our 6.5% IPA awarded 3 stars at the Great Taste 2025 Awards, offers a bold citrus-pine bite, which stands up beautifully to intense and dominant flavours such as spicy Mexican dishes, or smoky grilled meats.

Comforting classic mains pair perfectly with Bread & Butter, our dry-hopped 3.9% pale ale. Its crisp malt character and fresh hop bitterness cut through the juicy richness of a gourmet burger or chargrilled steak, as well as the oiliness of fried foods like fish and chips.

Crush Hour (4.6%), crowned ‘World’s Best Pale Beer’ at the World Drink Awards 2024 and a prestigious 2-star rating at the Great Taste 2025 Awards, is versatile across a wide variety of dishes. However, its low bitterness and juicy citrus notes

particularly harmonise with light aromatic dishes like Thai salads or richer options such as Moroccan tagines, by mirroring the fruit-forward flavours and providing a refreshing contrast.

Plus, our gluten-free Heart & Soul (4.4%) proves that flavour needn’t be a compromise. A Gold medallist in the 2024 World Beer Awards and a 1-star Great Taste 2025 winner, this session IPA’s tropical fruit flavours tame the heat of aromatic curries like madras, vindaloo and jalfrezi, while its crisp finish cuts through the rich sauces.

When it comes to dessert, Naughty & Nice Chocolate Stout (5.9%) is another 1-star Great Taste 2025 winner. Its deeproasted malt flavours complement and deepen the rich flavours in sticky toffee pudding, chocolate ganache and sharp cheeses.

For bars looking to differentiate, beer pairings are a simple and powerful way to engage and encourage exploration. Pairings highlighted on chalk boards and menus, or a flight of beers with matched small plates, can help drive intrigue, footfall and dwell time.

Our draught range is supported with bespoke pairing suggestions, training, co-branded POS and menus, and event ideas.

Contact sales@vocationbrewery.com or visit www.vocationbrewery.com to find out more.

THE BUZZ BEHIND THE BAR

AS TASTES SHIFT AND THE DEMAND FOR ALCOHOL-FREE OPTIONS GROWS, JON HARGREAVES OF FRANKE COFFEE SYSTEMS UK&I EXPLORES HOW PUBS AND BARS CAN ELEVATE THEIR OFFERING WITH QUALITY COFFEE SOLUTIONS THAT MEET MODERN CONSUMER EXPECTATIONS.

Food and drink pairing in wet-led venues has long revolved around alcohol, whether craft beer with gourmet burgers or red wine with Sunday roasts. Meanwhile, soft drinks have served as the fallback option for patrons seeking an alcohol-free beverage.

But as consumer preferences evolve in 2025 and beyond, pubs and bars have a valuable opportunity to reflect on current beverage strategies and expand beyond the standard menu of alcohol and soft drinks.

PUBS, BARS & THE SHIFT TOWARDS ALCOHOLFREE

Alcohol is the first thing that comes to mind when it comes to wet-led venues. However, the times are changing with consumer preferences, applying more pressure than ever for pubs and bars to keep up (or risk falling behind).

Take Gen-Z and millennials, who are among those spearheading the ‘low and no’ movement. Drinking less (or even no) alcohol has become the mainstream, driven by health awareness, social responsibility, and adventurous behaviour to try something new. It’s not about younger age categories skipping out on social experiences by not drinking, but rather seeking beverage options that align with their lifestyles.

At the same time, the role of pubs and bars has broadened; they are no longer exclusively evening destinations but remain popular throughout the day. For patrons driving, eating with children, or simply wanting a lighter lunchtime option, the availability of non-alcoholic beverages plays a crucial role in the overall dining experience.

ESPRESSO, LATTE, HOT CHOCOLATE, AND MORE

One solution to these shifting consumer trends is to install a professional coffee machine, instantly expanding the beverage menu beyond alcohol and soft drinks.

These pieces of equipment offer a wide array of drinks, from frothy cappuccinos and bold espressos to indulgent hot chocolates and refreshing iced coffees – all from a single piece of equipment. With the capacity for both espresso and decaffeinated blends, alongside dairy and alternative milk options (such as the Gen-Z favourite of oat), pub and bar staff can cater to a broad spectrum of dietary requirements and time-of-day preferences.

Jon Hargreaves

CHOOSING

THE BEST COFFEE MACHINE SETUP

Today, professional coffee machines are adaptable to suit a variety of wet-led venue service models.

Automatic coffee machines configured as self-serve are ideal for pubs and bars with a more relaxed atmosphere, where speed and streamlined operations are key. One initiative could be offering unlimited hot drinks with every meal, whereby patrons refill beverages at their leisure – reducing pressure on staff while keeping patrons happy and hydrated.

On the other hand, venues that place a heavy focus on staff service often turn to semi-automatic coffee machines. The staff-served nature of this equipment enables team members to engage with patrons while delivering consistently high-quality beverages. Features like touchscreen ordering and an automatic steam wand reduce the time it takes to create the perfect drink, without compromising any visual appeal.

To explore tailored coffee machine solutions for your venue, email Jonathan.Hargreaves@franke.com or visit the Franke team at Café Business Expo (30th September-1st October 2025, ExCeL London, Stand TD405).

THE DONOVAN BAR

FEDERICO PAVAN, DIRECTOR OF MIXOLOGY, SHARES MORE ABOUT THE COAST-TOCITY COLLABORATION WITH MITCH AND BEN TONKS—WHERE BRITISH SEAFOOD TRADITIONS MEET MAYFAIR ELEGANCE, AND EVERY PAIRING TELLS A STORY.

WHAT INSPIRED THE DONOVAN BAR TO COLLABORATE WITH MITCH AND BEN TONKS FOR THIS EXCLUSIVE RESIDENCY?

We’ve long admired Mitch and Ben Tonks for their passion, precision, and deep connection to British seafood traditions. Their work at The Seahorse and Rockfish embodies a genuine respect for provenance and flavour. The idea of bringing their coastal ethos to The Donovan Bar felt like the perfect way to celebrate not only craftsmanship, but the shared values of hospitality, family, and storytelling through food and drink.

THE DISHES CELEBRATE REGIONAL SEAFOOD TRADITIONS WITH MEDITERRANEAN AND SPANISH COASTAL INFLUENCES. WHAT WAS THE CREATIVE PROCESS BEHIND PAIRING THEM WITH YOUR NEW ‘OUR WAY’ COCKTAIL MENU?

It began with conversations—about memories, ingredients and moods. Our ‘Our Way’ cocktail menu is all about identity, evolution and personal expression, so we wanted each pairing to be more than just complementary; we wanted them to be

conversational. We tasted, we adjusted, and we focused on enhancing—not masking—the character of each dish while letting the cocktails tell their own story.

CAN YOU WALK US THROUGH THE PAIRING PHILOSOPHY—WHAT MAKES EACH DISH AND COCKTAIL COMBINATION WORK SO HARMONIOUSLY?

It’s about balance and resonance. A cocktail must meet the dish where it is—texturally, aromatically and emotionally. We considered acidity, salinity, sweetness, and even the temperature of both the food and the drinks. A smoky grilled octopus with a citrus-forward cocktail, for example, creates a dance between richness and freshness. Each pairing is designed to elevate the other without overshadowing it.

SEAFOOD CAN BE DELICATE AND NUANCED— HOW DID YOU APPROACH CREATING COCKTAILS THAT ENHANCE, RATHER THAN OVERPOWER, THE DISHES?

With restraint and respect. We avoided overly boozy or

Ben and Mitch Tonks

A cocktail must meet the dish where it is—texturally, aromatically, and emotionally.

aggressively spiced profiles. Instead, we focused on clarity of flavour—think vermouths, fortified wines, citrus, herbs, and lighter spirits. Each cocktail was crafted to amplify the subtleties of the seafood, not compete with them. Sometimes, that meant simplifying a drink to let the dish shine.

THE MARIMO MARTINI AND CHAMPAGNE À POIS OFFER UNIQUE TWISTS ON CLASSICS. HOW DO THESE REIMAGININGS REFLECT THE PERSONALITY OF THE DONOVAN BAR?

The Donovan Bar thrives on timeless elegance with a modern, often playful, twist. The Marimo Martini and Champagne à Pois are perfect examples: they’re rooted in classic mixology, but they invite curiosity. These cocktails reflect our love for storytelling, detail, and a willingness to experiment while staying true to refined technique.

THE COLLABORATION IS ALSO A TALE OF TWO DESTINATIONS: DARTMOUTH AND MAYFAIR. HOW DO YOU HOPE GUESTS EXPERIENCE THIS COASTAL JOURNEY THROUGH THE MENU?

We want our guests to feel transported. One moment, they’re in the heart of Mayfair; the next, they’re tasting the sea breeze of the South West coast. It’s a sensory journey—through flavour, but also through atmosphere. Whether it’s a briny oyster paired with a crisp cocktail or a grilled langoustine conjuring images of

a Mediterranean harbour, it’s about evoking place, memory and connection.

LATER THIS YEAR, JOE’S BAR AT THE SEAHORSE WILL FEATURE SOME DONOVAN BAR COCKTAILS. WHAT EXCITES YOU MOST ABOUT THIS ‘REVERSE RESIDENCY’?

It’s a beautiful full-circle moment. Just as we’ve brought the sea to the city, we’re thrilled to bring a touch of Mayfair to Dartmouth. It’s an opportunity to share our craft with a new audience and honour the friendship and collaboration that made this possible. The ‘reverse residency’ speaks to the fluidity and generosity of hospitality—always giving, always evolving.

WHAT MESSAGE OR EXPERIENCE DO YOU HOPE GUESTS TAKE AWAY FROM THIS UNIQUE INTERSECTION OF FOOD, FAMILY, FLAVOUR AND FINE MIXOLOGY?

We hope guests leave with a sense of joy, of having been part of something personal and memorable. This collaboration is about more than food and drink—it’s about shared values, the blending of traditions, and the magic that happens when passion meets craftsmanship. Ultimately, we want people to feel connected— whether to a flavour, a story, or the people they’re sharing the moment with.

@thedonovanbar

CHET’S MANHATTAN

WILEM POWELL, BIBI’S HEAD OF BEVERAGE, SHARES THE STORY OF A WHISKY-FORWARD REIMAGINING OF THE CLASSIC COCKTAIL, CHET’S MANHATTAN – THE IDEAL APERITIF OR NIGHTCAP.

NEW CREATIONS

The BiBi drinks list has been slowly developing over the years, with big plans for the remainder of 2025 to see it lifted to new heights. One constant has been the innovative cocktails that our guests often enjoy as an aperitif. Typically leaning on classic recipes, they’re a celebration of some of the great spirits we have available to us in the UK, accented by flavours of the Indian subcontinent.

This particular drink was a recipe that Chet developed to enjoy himself after a long service, a celebration of his love for dark, aged spirits that not only makes for the ideal nightcap (Chet can testify), but, due to the salinity and balance, can work as a great aperitif.

Whilst the classic Manhattan uses Rye Whiskey and Sweet (Red) Vermouth, ours is a little closer to a ‘Rob Roy’, using a savoury, salty Scotch Whisky in place of Rye, and balancing this with a blend of verjus, cold brew tea, aged, fortified wine and a drop of a homemade sandalwood tincture utilising the smoky, heady aroma of a sandalwood essential oil. It’s a little dryer than the classic, closer to a ‘perfect’ Manhattan, which we think is ideal when accompanying food.

We do find some guests have real preconceptions of Indian flavours when it comes to drink pairing, with so many assuming that the flavours of Chet’s food are best enjoyed without drinks, or simply with a lager. In our mind, this couldn’t be further from the truth. For one, the cuisine at BiBi is not typical Indian food, it’s a much more nuanced celebration of Indian flavours and is, as Chet describes himself, neither ‘authentically’ Indian or British.

INGREDIENTS:

400ml Glenfarclas 15 Year

75ml Domaine de Rancy Rivesaltes Ambré 1992 (if you can’t find this, another fortified wine like a cream sherry or madeira can be used)

20ml Minus 8 Verjus

35ml Simple Syrup

1ml Homemade Mysore Sandalwood Tincture (see below)

2.5g Prehydrated Xanthum Gum

100ml Cold Brew Osmanthus Tea

A few dashes of Angostura bitters

A small pinch of salt

METHOD:

First, infuse the cold brew tea, take 1.5g of Osmanthus Oolong and leave to infuse in 100ml of water (preferably filtered) for 4 hours. For best results, we’d recommend rinsing the tea leaves first in boiling water to let them unfurl and help with extraction. After the tea has finished infusing, strain using a very fine sieve or muslin cloth.

Next, the Sandalwood Tincture. This is the most technical part of the cocktail and requires two slightly niche ingredients: Mysore Sandalwood Essential Oil and Spirytus Rectified Spirit. Dissolve 1ml of Sandalwood Oil in 18ml Spirytus (this is incredibly strong and will last you a very long time, only 1ml of the solution is required for the above cocktail). Add 1ml of this tincture to the Minus 8 Verjus and Simple Syrup to fully incorporate.

Take the Domaine de Rancy and add the Prehydrated Xanthum Gum, allow to fully incorporate, this adds texture and mouthfeel to the final drink.

Once all three of these mixtures are prepared, the remainder of the process is very straightforward – combine the Glenfarclas 15 Year, salt and a dash of Angostura bitters and blend with the Domaine de Rancy solution, cold brew tea and just 1ml of the Sandalwood Tincture. Give the ingredients a stir, make sure the salt is dissolved, and then put into the fridge so it’s extra cold.

To serve, stir around 60ml of the cocktail over ice and strain into a chilled martini glass.

Rather, the menu pays homage to the wonderful people we work with and the produce they supply, with a nod to Chet’s Indian heritage through the flavours we use.

On top of this, we find that the right drink can absolutely elevate these dishes to a new level, so we’d always encourage our guests to enjoy the food with a glass of something in hand. Usually, we find wine is the best fit during the meal, although some teas, sakes and even spirits can work beautifully with different moments within the menu.

Cocktails, we feel, are the perfect way to start, or end, the meal at BiBi, and Chet’s Manhattan is poised to be the ideal drink to bookend the experience – some guests love it so much they start and finish with one.

Due to the complexity of the drink and the vast array of ingredients that make it up, we generally recommend making a few portions at once and keeping it chilled in the fridge, perfectly ready for when you get home after a long day. The following recipe makes ten serves.

bibirestaurants.com

A SPOTLIGHT ON: RUM

WE TAKE A DEEP DIVE INTO THE RUM CATEGORY, EXPLORING THE LATEST INNOVATIONS CAUSING A STIR.

1

A STORY OF SPIRIT

WE SHARE FIVE KEY ELEMENTS TO A STAND-OUT RUM FLIGHT FOR GUESTS.

CURATED SELECTION WITH A STORY

A great rum flight begins with a carefully chosen lineup. The selection should highlight variety, such as rums from different regions like the Caribbean, Latin America, or Asia, or by showcasing different production methods like pot still versus column still, and various aging styles including white, gold, dark, spiced, or agricole. Guests should feel like the flight was intentionally designed rather than randomly assembled. Adding a theme, such as “Caribbean Classics,” “Aged Treasures,” or “Explorers’ Rum Journey,” makes the tasting more engaging and memorable.

2

BALANCED PROGRESSION

The order in which rums are presented plays a huge role in the guest experience. Start with lighter or younger rums that are softer on the palate, then progress to richer, aged, spiced, or higher-proof expressions. This balance ensures guests can appreciate each rum’s unique qualities without being overwhelmed too early in the tasting. The progression should feel like a smooth journey, building excitement with every sip.

3

EDUCATION AND PRESENTATION

Rum flights should not only be about tasting, but also about learning. Providing guests with tasting notes, origin details, and interesting stories about the distillery or production methods transforms the experience. This can be presented in a small menu card or shared directly by the bartender, adding depth and personality to the flight. When guests walk away with new knowledge, the experience becomes more than just a drink — it becomes a discovery.

4

PROPER SERVING EXPERIENCE

Presentation matters, and using the right glassware makes a big difference. Serving rums in neat glasses like Glencairn, copita, or small snifters allows guests to appreciate the aromas and savour each pour properly, unlike with shot glasses. Palate cleansers such as water, soda crackers, or even citrus peel should be provided so guests can refresh their taste buds between samples. These small details elevate the overall experience and make it feel more professional.

5

OPTIONAL ENHANCEMENTS

To take the rum flight to the next level, optional enhancements can be added. Simple pairings like dark chocolate, dried fruits, or even cigars (where permitted) can complement the flavours and highlight unique tasting notes. Another option is offering themed or guided upgrades, such as staff-led tastings or pairing one of the rums with a classic cocktail like a daiquiri or rum old fashioned. These thoughtful extras give the experience an added layer of enjoyment and encourage guests to share the moment with others.

THE RUM REVOLUTION

WE SPEAK TO CATEGORY EXPERTS WHO SHARE HOW THE RUM CATEGORY HAS TRANSFORMED INTO A WORLD OF CRAFT, FLAVOUR AND STORYTELLING. FROM SPICED AND PREMIUM VARIATIONS TO SUSTAINABLE INNOVATION, THEY REVEAL WHY RUM IS NOW AT THE HEART OF MODERN COCKTAIL CULTURE.

Today, rum is one of the most dynamic and diverse categories behind the bar. From premium sipping liquids and bold spiced expressions to sustainably driven innovations, rum is increasingly at the centre of modern cocktail culture. Bars and venues are finding that rum offers not only versatility but also rich narratives that captivate guests and open new revenue opportunities…

“Over the past decade, the rum category has matured from a one-dimensional perception into a world of craftsmanship, heritage, and variety,” says Tommy Cole, Head EU Brand Ambassador for Ron Santiago de Cuba. “Today’s rum scene embraces terroir, provenance, and artisanal production, fuelled by authenticity, much like whisky did a generation ago.”

That sense of evolution is echoed by Cristhel Molina, Global

A SPOTLIGHT

Marketing Manager at Don Papa Rum, who notes that rum has moved “from a standard and price-driven segment to one marked by significant growth in diversity of styles, flavours, origins, price points, and serve occasions”. Where once white and dark rum dominated, today the category offers a spectrum of premium expressions, barrel finishes, spiced blends and experimental flavoured releases.

Spiced rum is leading much of this charge. “In the UK, spiced rums have absolutely exploded – they now dominate the category whilst the global spiced rum market continues its remarkable growth trajectory,” says Sachin Patel, Co-founder of Hathi Rum. For him, consumers are seeking not just flavour but stories that resonate with their identities. Hathi fuses Caribbean rum with South Asian spices and British botanicals – a liquid metaphor for cultural blending.

That demand for quality and depth is also shaping the premium end of spiced rum. Chris Jones, Managing Director at Paragon Brands, sees opportunity in products that go beyond “confected sweet, spiced rums” to “more nuanced, mature

flavour profiles”. Anne Bonny rum, for example, blends distillates from Jamaica, the Dominican Republic and Reunion, matured in French oak, and draws on the bold spirit of its namesake female pirate to engage modern drinkers.

Flavoured rum is another fast-rising subcategory. Mark Oldfield, Lead Category Manager for Spirits at Booker, points to its explosive growth. “Leading brands such as Dead Man’s Fingers have really captured the marketplace with on-trend flavours such as cherry, mango, passionfruit and coconut,” he explains. “These create a point of difference on the back bar and appeal to groups, especially for shooters and layered shot drinks menus”.

While the category is down by around 4.4% year on year, premiumisation is a bright spot of opportunity for venues. Zippy Bakowska, Marketing Director at Amber Beverage UK, highlights that “within the dark and spiced rum sub-category, the price bands that are booming are super-premium and above – superpremium rum is up 17% year on year and ultra-premium 27.5%.” For Flor de Caña, this opens an opportunity to showcase aged

and ultra-premium expressions alongside accessible rums for mixing.

Cristhel agrees that consumers are willing to trade up when the story and quality align. She shares, “Premiumisation will remain a key driver, as new players contribute to the category’s sustained growth. Rum brands can create unique, authentic experiences that resonate with diverse audiences globally.”

Rum’s secret weapon is storytelling; From heritage and terroir to sustainability and cultural resonance, rum brands have narratives that help bartenders engage guests beyond the glass.

For Don Papa Rum, storytelling begins with “Sugarlandia” – a maximalist universe inspired by the Philippines. “When consumers drink Don Papa, they join us on a journey to different communities of the Philippines, tasting the produce that grows there and hearing myths passed down through generations,” says Cristhel.

Similarly, Hathi Rum builds its appeal on cultural identity. “Hathi is literally our story in a bottle,” says Sachin. “When people taste Hathi, we want them to feel that rich complexity of multicultural identity – understanding that blending cultures

creates something entirely new whilst honouring each tradition.”

For Anne Bonny, a unique back-story lies at the heart of the brand. “Storytelling allows rum brands to connect with consumers on a deeper level,” says Chris. “Anne Bonny embraces that spirit and brings it to the consumer with an exceptional, well-crafted spiced rum”.

Stressing the importance of heritage and terroir, Mark highlights, “With more rums coming to the UK market from far flung places, it’s important for brands to communicate their backstory, heritage and sustainable activities to bring the products to life in venue and create that connection between the drinker, the bartender and the product”.

Like many other categories, Sustainability is increasingly shaping innovation in the rum scene. Sam Trevethyen, Global Brand Ambassador for Discarded Spirits, explains: “Innovation today goes beyond flavour – it’s about rethinking sourcing, systems and impact. Whether it’s reusing ingredients, redesigning packaging, or reimagining supply chains, these brands are pushing the boundaries of what purpose means in spirits.”

Discarded’s Banana Peel Rum exemplifies this by upcycling

A SPOTLIGHT ON: RUM

fruit waste into a complex spirit. “People come for the flavour and stay for the ethics,” says Sam, noting how this resonates in the on-trade, where bartenders are already rethinking waste and circularity.

Rum’s versatility is a driving force behind its growing popularity, with the rise of rum-based cocktails and creative twists on classics bringing fresh energy to the spirit.

Ron Santiago’s Cole points to classics such as the Daiquiri and Cuban Canchànchara as “conversion cocktails” for those who think rum isn’t for them. Don Papa’s UK Brand Ambassador, Nepheli Akrivopoulou, highlights the daiquiri as “a playground for creativity,” with their own twist using Ube syrup, while seasonal serves such as the “Masskarita” introduce new audiences to the brand.

For Flor de Caña, cocktails become entry points tailored to different palates: mojitos for light-drink lovers, Rum Old Fashioneds for whisky fans, and Cristalino Margaritas for tequila enthusiasts. Booker, meanwhile, notes the rise of “layered shooter serves for high tempo moments and late night drinking occasions.”

From sipping neat to classic and inventive serves, rum is proving its versatility. “Rum evokes memories of holidays and faraway flavours, it brings the fun to a night out and the range of expressions means there’s a rum to suit all taste preferences up and down the price ladder,” says Chris Jones.

For venues, this means opportunity – to build menus and flights that showcase variety without overwhelming. As Nepheli at Don Papa advises, “Keep it concise, three to five serves and choose expressions that showcase different facets of rum. Pair these with approachable flavours, so guests experience variety without feeling overwhelmed.”

So where next? For Mark, the shift will be “away from the mojito or the classic rum and coke, towards sipping rums, flavoured rums and layered shooter serves”. For Hathi’s Sachin, the key is “authentic storytelling and celebrating diversity.”

What’s clear is that rum’s ‘renaissance’ is only just beginning –and as Tommy at Ron Santiago puts it, “Looking ahead, rum will only grow in stature – driven by authenticity, craft, and the joy of discovery.”

BEYOND THE POUR

BACARDI-MARTINI UK’S HEAD OF ADVOCACY, DAVIDE ZANARDO, REVEALS HOW THE BRAND’S BARTENDER TRAINING PROGRAMMES GO FAR BEYOND PRODUCT KNOWLEDGE – OFFERING HANDS-ON, TAILORED EDUCATION ROOTED IN REAL-WORLD EXPERIENCE, EVOLVING INDUSTRY TRENDS AND A DEEP COMMITMENT TO CAREERLONG MENTORSHIP IN THE HOSPITALITY WORLD.

PLEASE TELL US MORE ABOUT BACARDI’S EDUCATIONAL OFFERING TO BARTENDERS.

This is a relationship business and for Bacardi, as a family-owned company for generations, there is nothing more important than the strong relationships we enjoy with our on-trade partners. That doesn’t happen overnight. For years now, Bacardi has consistently invested in its Advocacy team because of the key role they play, particularly in training and education.

We have a large range of programmes and can tailor what we offer according to the needs of our partners – from a dozen people in a single outlet to a virtual session with 100 bartenders from across the country. And we can go from teaching fundamental skills, like how to shake and stir, all the way through to the most advanced and cutting-edge techniques for making cocktails.

Interaction is key. We all know that if you listen to someone presenting a PowerPoint for an hour, you will most likely fall asleep, so we make everyone part of the training. It’s about bringing the session to life with something tangible, something people can touch, smell, taste or actually try themselves. And it’s not always just the Bacardi team delivering the training. We sometimes team up with top bartenders who are pushing the boundaries and are happy to share what they have invented, created, or discovered, to inspire the next generation. It’s through our relationships with these influential bartenders, that we are able to make that happen.

HOW

DO YOU ENSURE THAT YOUR TRAINING STAYS CURRENT WITH INDUSTRY TRENDS AND EVOLVING CONSUMER

PREFERENCES?

At Bacardi, we are always curious. We enjoy spending time with bartenders in bars as well as visiting new places and learning new things. We are always looking to the future. What’s next for the industry and what role can Bacardi play to help our partners grow and for Bacardi to grow with them?

We are constantly evolving and it’s this team, the Advocacy team, that ensures we are building training programmes that deliver on the trends that are influencing the industry.

Bacardi

wants to support people in hospitality from the first day they decide to step behind the bar and then throughout their careers.

Davide Zanardo

One of the biggest evolutions in recent years happened because we realised not many people knew the basics. There is no point going into a bar and talking about a brand like Bombay Sapphire or Patrón, if you don’t have a general knowledge of gin or tequila. It’s only then that you realise how special these brands are. Brand specific training has evolved and we are now focused on a category-led approach.

Every year, we review our set of training programmes and much of if stays the same or changes in small ways but we do also shift and adapt what we offer depending on what’s trending. Obviously if you’re a top-end bartender you probably know your stuff but there are very few people at that level. Everybody else would have to learn online but we bring them tangible examples and experiences that will help bring it to life and help them learn faster.

CAN YOU SHARE ANY SUCCESS STORIES WHERE BACARDI’S TRAINING PROGRAMMES HAVE HELPED BARTENDERS IMPROVE SERVICE OR INCREASE SALES?

We are very proud of our relationships with some of the most influential bartenders and often that’s because of how closely we have worked with them for a very long time. We’re not just interested in the next day, week, month or year. Bacardi wants to support people in hospitality from the first day they decide to step behind the bar and then throughout their careers.

Our Shake Your Future programme has helped train young people and introduce them to a career in bartending. Many have gone on to work in well-respected outlets and that is incredibly rewarding.

We are also not just about teaching the art of cocktail making. We want everyone in the industry to understand the commercial reality and what we can do to help drive their profits because what’s good for one of our partner bars is good for Bacardi too.

HOW DOES BACARDI TAILOR ITS TRAINING PROGRAMMES TO DIFFERENT LEVELS OF EXPERIENCE, FROM NOVICE BARTENDERS TO SEASONED PROFESSIONALS?

To reach the large number of people working for big, national groups we recently adapted the structure of our successful Jigger Beaker Glass training programme so it’s now suitable for teaching the basics to large groups of people in a relatively short period of time. What really makes this work is tailoring it to a particular partner. Speaking their language with tangible, realworld examples makes it very relevant, relatable and much more effective.

Also, the hospitality industry is missing mentors. People who can teach you how to be a bartender, how to shake properly, how to stir properly. Our answer is Bartending 101 where instead of talking only brands, we are talking techniques and how to apply those techniques to making classic cocktails whether it’s a Bacardí Daiquiri or a Patrón Margarita.

We have found seasoned professionals learn from their peers so it’s very satisfying to take these influential bartenders on the road and help create a learning environment where their experience and expertise inspires others.

bacardilimited.com/cs/shakeyourfuture

SKYBAR

PERCHED ABOVE THE GLAMOUR OF SAINT-TROPEZ, SKYBAR AT HOTEL BYBLOS OFFERS AN INTIMATE ROOFTOP ESCAPE WHERE BESPOKE COCKTAILS, MEDITERRANEAN-ASIAN PLATES, AND SUNSET VIEWS MEET THE RIVIERA’S SIGNATURE LAID-BACK ELEGANCE. FOOD & BEVERAGE MANAGER, VINCENT BERTOLOTTO, REVEALS HOW THIS STYLISH NEW DESTINATION BAR IS REDEFINING THE ART OF HOSPITALITY.

SKYBAR AT BYBLOS BRINGS A FRESH PERSPECTIVE TO SAINT-TROPEZ’S NIGHTLIFE AND DINING SCENE. HOW WOULD YOU DESCRIBE THE PHILOSOPHY BEHIND THE GUEST EXPERIENCE HERE?

The philosophy of Skybar is centred around a fully bespoke experience, crafted down to the finest detail to surprise and delight a discerning clientele. We set out to create a space where every element matters - a haven for connoisseurs of exceptional cocktails. The service is precise and attentive, yet relaxed, in keeping with the spirit of Byblos. Its elegant, contemporary décor creates an intimate atmosphere with breath taking views over Saint-Tropez - the perfect setting for sunset. The bold and creative cocktail list is complemented by sharing plates with Mediterranean and Asian influences, encouraging a refined, yet convivial, experience. More than just a bar, Skybar is a true destination of emotion.

FROM ITS ELEVATED SETTING TO THE PRECISION OF ITS SERVICE, WHAT ELEMENTS DO YOU FEEL TRULY SET SKYBAR APART FROM OTHER VENUES IN SAINT-TROPEZ AND BEYOND?

What really sets Skybar apart is its exceptional location. Perched right at the heart of Hotel Byblos, it overlooks Saint-Tropez while remaining an integral part of the Byblos world. It’s an

exclusive rooftop nestled in the very centre of the town’s lively atmosphere. The design also plays a key role; custom-made mosaics echo the iconic colours of the hotel’s façades and are inspired by the shape of a peacock feather, a signature symbol of Byblos. These graphic elements add both elegance and uniqueness to the space.

SAINT-TROPEZ HAS LONG BEEN A SYMBOL OF EFFORTLESS GLAMOUR. HOW DOES YOUR TEAM STRIKE THE BALANCE BETWEEN TOPTIER HOSPITALITY AND THAT FAMOUSLY LAIDBACK RIVIERA SPIRIT?

That’s exactly the essence of Byblos - excellence delivered with ease. This balance is largely thanks to the loyalty and continuity of our team, many of whom our guests return to see year after year. It creates genuine relationships, a deep understanding of our guests’ preferences, and a warm, sincere welcome that perfectly embodies the soul of Byblos.

FROM EARLY PLANNING, WHAT DID YOU WANT SKYBAR AND ITS MENU TO SYMBOLISE; WHAT INSPIRED ITS CONCEPT, AND WHAT KIND OF SENSORY JOURNEY DO YOU HOPE IT TAKES GUESTS ON?

From the very beginning, we envisioned Skybar as a refined sensory journey, where each cocktail tells a story. Under the

HOSPITALITY

True luxury is the feeling you take away with you — something that lingers well beyond the moment itself.

guidance of our head bartender, we’ve created unique drinks using vintage spirits and rare ingredients, offering a signature experience that defines the venue’s identity. It’s a tailor-made journey and one that fuses creativity, excellence and emotion.

WHEN CURATING THE WINE AND COCKTAIL LISTS, ARE THERE ANY REGIONS, MIXOLOGY TRENDS, SPIRITS OR INGREDIENTS YOU’RE PARTICULARLY EXCITED TO SHOWCASE?

When creating the wine selection with our head sommelier, our aim was to showcase our finest labels, whether from Champagne, Burgundy, Bordeaux, the Côtes-du-Rhône or other renowned wine regions. We wanted to offer guests a list that caters to every preference, from trusted favourites to intriguing new discoveries.

In mixology, we focused on elevating a few bar classics, such as the Espresso Martini, the Celery Margarita, and a bold reinterpretation of the iconic Negroni. This approach blends the authenticity of timeless serves with a touch of creativity, delivering an experience that is both comforting and surprising. Some cocktails are designed to be daring, creative and almost unexpected, while others evoke the charm of enduring classics.

The aim was to strike a balance so each guest can enjoy a moment that feels both fresh and familiar.

THE MEANING OF “LUXURY” HAS EVOLVED. WHAT DOES IT SIGNIFY TO YOU IN THE CONTEXT OF HOSPITALITY AT SKYBAR TODAY?

Luxury today means attentive yet discreet service, exceptional products and, above all, the creation of unique and lasting memories. True luxury is the feeling you take away with you — something that lingers well beyond the moment itself.

WITH SUCH A STRONG DEBUT, HOW DO YOU SEE SKYBAR AT BYBLOS CONTINUING TO EVOLVE AND SURPRISE ITS GUESTS IN THE SEASONS AHEAD; WHAT ARE THE SHORT AND LONG-TERM GOALS FOR THE VENUE?

Our ambition is for Skybar to become a must-visit destination for Saint-Tropez evenings, while remaining true to the Byblos DNA. The goal is to keep surprising and delighting our guests with consistently high levels of creativity, service and personalisation — ensuring each visit is a unique and unforgettable experience. byblos.com/en/skybar

CONNECTING THE INDUSTRY

BCB 2025: THREE DAYS OF INSPIRATION FOR THE BAR AND BEVERAGE INDUSTRY.

From October 6–8, the international bar community will gather once again at the Exhibition Centre Berlin for Bar Convent Berlin 2025. Organised by RX Germany, the event promises fresh perspectives, new formats, and targeted networking – reaffirming its role as a key platform for the global bar and beverage industry.

CURATED LEARNING: EDUCATION UNDER NEW DIRECTION

Education at Bar Convent Berlin 2025 is being shaped with renewed depth and perspective under the direction of Priyanka Blah, BCB Director of Education, in close collaboration with Eleni Nikoloulia, Damien Guichard and Maria Gorbatschova of the BCB Education Board.

Content will unfold across a diverse mix of curated stages and formats – from strategic discourse and interactive workshops to brand-led sessions and national showcases. At the centre: the reimagined BCB Embassy, which merges education, tastings and guest experience like never before. In addition, wine will be featured as a dedicated theme within the programme. Each day, one session on various stages will be reserved for wine-related content – exploring topics such as wine-based cocktails, low-ABV pairings, smart pricing, and how to build a profitable wine list.

“This year’s programme reflects a thoughtful and well-rounded approach to the challenges and opportunities within the global bar community,” says Priyanka Blah. “I’m most excited about the diversity of voices and ideas – it’s what makes BCB such a powerful platform for discovery and connection.”

Alongside workshops and tastings curated by the Education Board and partner brands, the Embassy features a working bar hosted by the bar team from Botanical by Alfonse, serving bespoke drinks inspired by each day’s theme.

“We are so incredibly lucky to have Botanical by Alfonse backing the Embassy Bar this year,” says Damien Guichard, BCB Ambassador. “They represent exactly the core message of the concept: giving a platform not only to the brands to have their products showcased in a real bar setting, but also to the bar to express their creativity over the three days of the show. Visitors will get to enjoy drinks served by world-class bartenders from a little town that would not usually be on their radar.“

WORKING WEDNESDAY: A NEW INITIATIVE CONNECTING TALENT AND INDUSTRY

Making its debut this year, Working Wednesday is a new initiative dedicated to the next generation of hospitality professionals. In partnership with the Deutsche Barkeeper-Union (DBU), the programme includes discounted student access, industry

matchmaking, and sessions that spotlight career paths both behind and beyond the bar.

“I’m thrilled that with Working Wednesday, we’re creating a space where the next generation of hospitality professionals can discover the full potential of this incredible industry,” says Petra Lassahn, BCB Director. “It’s about inspiration, opportunity, and meaningful connection – both for young talents and the businesses ready to shape the future with them.”

BAR MEETS BUSINESS: TARGETED NETWORKING WITH THE BCB MATCHMAKING TOOL

The BCB Matchmaking platform returns, enabling attendees to book meetings in advance with relevant contacts – from distributors and buyers to emerging brands and innovators.

SAVE THE DATE: OCTOBER 6–8, 2025

With compelling themes, global expertise, and a community built on shared learning, BCB 2025 offers a stage for ideas, exchange, and forward-thinking hospitality – a space to shape what’s next, together.

NEW HIGHLIGHT: BCB EMBASSY WITH DAILY THEMES

One of the show’s highlights will be the BCB Embassy – a concept-driven education and experience hub. Each day centres on one of three themes:

• Day 1: Low & No

• Day 2: Classics

• Day 3: Next Generation

DIRECTORY

HOSPITALITY ORGANISATIONS

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

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

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

BUSINESS

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

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

DeKuyper www.dekuyper.com @de_kuyper_cocktails dekuypercocktailsuk

Cult Furniture www.cultfurniture.com @cultfurniture cultfurniture

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

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

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

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

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

UKHospitality www.ukhospitality.org.uk

@ukhospitality UKHospitality ukhospitality

Frobishers www.frobishers.com @frobishersjuices Frobishersjuices

Lanchester Wines

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

Nelson www.nelsonwashonline.co.uk

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

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