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The Cutler Bar

The Cocktail Scene in the Capital City London pg 4

JUNE 2013

Contents Editor Anthony Field 0800 043 0153

WELCOME TO EAT. DRINK. SLEEP

anthony@eat-drink-sleep.co.uk

Eat. Drink. Sleep. Magazine is read by the most influential buyers and specifiers within the industry, amounting to over 40,000 in the UK and a further 22,000 digital subscribers worldwide.

Publication Manager Andy Bell 0800 043 0153

With features on Hotel and Restaurant launches and refits, spa openings, interior design and architecture as well as furnishing, fabric and colour trends, lighting, kitchens and tableware, art, surfaces and finishes, outdoor spaces, technology, flooring, public relations, advertising and marketing.

andy@eat-drink-sleep.co.uk

Account Executive Shaun Phillips 0800 043 0153

The readership includes 3* plus rated hotels, Hotel Groups, Architects and Interior Designers within the sector, Restaurant Groups, Chains and Operators, Spas, Hotel Spas, Leisure Groups & Health Club Operators,,Pub and Bar Groups, Fast food Groups and Operators.

shaun@eat-drink-sleep.com

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The Cutler Bar

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Furniture

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The Cocktal scene in the Capital City London Something old, Something new

Furniture

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Classic and Comfort styles

Venue Profile

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Voltare- New bar on the scene

Venue Profile

Lost & Found

Business Planning

Game Plan

Advertisemnet Feature Star Quality

Cognac

Vive le difference

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venue profile

The Cutler Bar Underneath new City of London restaurant Sushinho is a cocktail lounge headed by ex-Merchant Hotel bartender Chris Strong

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he cocktail scene in the City of London is being stirred up by new arrivals such as The Old Bengal Bar and Sushisamba and the relaunched Anise.The latest addition is The Cutler Bar in the basement of BrazilianJapanese restaurant Sushinho, part of the redeveloped 18th-century warehouse in Devonshire Square opposite Liverpool Street station. It is the second Sushinho from Paul McKenna and Oliver Girardet who opened their first in Chelsea in 2008.

On the ground floor, the restaurant offers contemporary cuisine under Brazilian-born executive chef Joni Viscardi, blending “Japanese finesse with Brazilian flair” to create bold and vibrant flavour combinations. Downstairs, the team at the 75-capacity Cutler Bar aim to be just as inventive and innovative. The bar is headed by manager Chris Strong, an award-winning bartender spent four years in the worldclass bar at The Merchant Hotel in Belfast.

Japanese and Brazilian flavours can be seen in the original cocktails on the menu, such as the Sakerinha, made with AkashiTai Honjozo sake, ruby grapefruit juice and house-made passion fruit cordial, and the Umeshu, which combines Hendrick’s Gin with ume plum cordial, lychee syrup, lemon juice, pomegranate juice and cane syrup.

Priced around £9.50 each, the cocktails include twists on the classics such as a Shinkoku Sling which mixes Hayman’s London Dry Gin, Hayman’s Sloe Gin, Cherry Heering, apricot eau de vie, lime juice, cane syrup, ginger extract and aromatic bitters.

A classic Penicillin is made with Talisker 10-year-old and Glenfarclas 105 whiskies plus fresh ginger extract and honey syrup, while the Mango Spiced Margarita mixes Akashi-Tai’s plum-infused sake Shiraume

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Umeshu and shichimi powder with Ocho blanco tequila.

Champagne cocktails, priced £11.50 to £14.50, include a Jimmy Roosevelt, combining Courvoisier VSOP, Green Chartreuse, “eau du thé syrup” and aromatic bitters, topped up with house champagne Thiénot Brut. Chris says he is drawing on his experience at The Merchant Hotel and other bars in Belfast as well as time working in New York City. “My aim is to create a fun and vibrant drinking experience, serving up the best-quality drinks made from homemade ingredients and expertly sourced products.”

The extensive selection of sprits includes 12 varieties of Brazil’s national spirit, cachaça, and 17 types of sake, served warm or chilled, including Ozeki Karatamba Honjozo and Urakasumi Blue Label Ginjo while the beers are Japanese: Asahi Super Dry and Kirin Ichiban. The wine list boasts bins from across the globe including 14 by the glass and “small batch” varieties such as Lidio Carraro Dádivas from Brazil.

Aperitivo-style bar snacks include shichimi baby squid, wasabi prawns, moqueca ceviche and cassava chips with chipotle mayo.

Sushinho’s interior has been created by leading hospitality design company Macaulay Sinclair, which has devised a sleek lounge feel for The Cutler Bar. Reclaimed driftwood wall cladding and bronze-painted cruciform cast-iron columns contrast with the smooth chocolate-coloured walls, creating a subtle backdrop for the

Where to find it Unit 9a Devonshire Square London EC2M 4AE Tel: 020 7220 9490 www.sushinho.com

Who did it Design: Macaulay Sinclair Main contractor: du Boulay Contracts Fixed seating: Craftwood Interiors Leather: Wildman & Bugby Furniture: Sitraben Amberlite bar front: Translucent Creations Lighting: The Light Corporation Wood flooring: The Natural Wood Floor Co Stone flooring: Prospec Tiles Encaustic wall tiles: Mosaic Del Sur Electrical: DPS Electrical Joinery: Carlisle Joinery illuminated ochre Amberlite stone-fronted bar. Exposed timber beams and metallic decorative plaster wall coatings are warmed by restrained, atmospheric lighting and vibrant olive leather banquette seating from Craftwood Interiors around the edge of the room.

The ethos of Sushinho and The Cutler Bar, from the food to the cocktails, is represented by a quote at the front of menu from the Brazilian writer Paulo Coelho: “Be brave. Take risks. Nothing can substitute experience.”

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furniture

Something old, something new

Downstairs at Harrison’s

Designers are mixing the old and the new in furniture for bars, clubs and pubs, reports Mark Ludmon

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hether “upcycling” an old armchair or combining contrasting materials for something new, designers are looking for furniture with character and personality. One of the trends for furniture in 2013 is a “layered” look, says Rachael Waring, director of Warings Furniture, which has more than 25 years’ experience in furniture in the hospitality sector. “Our clients want to add depth of character to their venues with furniture pieces that create texture and contrast,” she says. “We’ve been working with customers to design, manufacture and supply furniture that mixes different materials, such as aluminium, wood and steel.” Examples include Warings’ own Barber table which blends zinc with cast iron.

“This layering effect is all about the furniture adding personality and originality to a venue,” Rachael adds.

“Designers are Vintage from GO also mixing IN (UK)

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the old with the new, creating interest by blending contemporary pieces with antique-looking furniture or design classics.”

Warings’ Chesterquin sofa is upholstered in contrasting pieces of leather to create a patchwork effect and is an example of a classic up-cycled design. “It can be juxtaposed alongside more modern pieces to instantly create the layered look.”

Working with designers to manufacture bespoke pieces, Warings can manufacture and supply all the furniture needed and still achieve an original look without the need to source individual one-off pieces. “Our furniture does not appear ‘off the shelf’. Each piece has an individuality that complements the uniqueness of every bar and club we supply,” Rachael says.

The use of timber in its natural state is a trend that is becoming more prominent in interior design, including bar furniture, points out Ken Smith, managing director of bespoke joinery specialist Crafted & Co. “Not only are we seeing more wooden furniture being used, but we’re also seeing a trend of enhancing the natural properties of different timbers by applying clear polishes and high-gloss finishes.” For the durability and attractiveness required for bar, pub and club furniture, he recommends

Varsity Allison Pike Architects & Designers completed a refurbishment of Varsity in Cardiff city centre for The Bramwell Pub Company last year. Seating ranges from comfortable sofas that appeal to those seeking a more intimate conversation through to booths for small groups and parties that want to watch the match on the bar’s big plasma TVs. Items supplied by manufacturer Contract Furniture UK (CFUK) include its Smokers Bow chair with upholstered seats, traditional deep-buttoned patchwork tub chairs, deep-buttoned side chairs, low stools with a flat top, the Carly buttoned-back high stool, 2,200mm-long deep-buttoned benches and the Kitty side chair with upholstered seat. www.barmagazine.co.uk |45

When the wine world turns to London

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There’s good bar business to be done at the London International Wine Fair in May. Some 20,000 trade buyers, bar and pub owners, restaurateurs, sommeliers, retailers, journalists and the international trade at large make it the most important event in the UK drinks’ calendar.

Over 15,000 bottles of wine and spirits to explore, discover, taste and compare.

New buyers and suppliers to meet, the chance to put faces to names, and old friends to catch up with.

Still free of charge to visit, strictly trade only, and now running from Monday 20th May to Wednesday 22nd May 2013 at ExCeL London.

Register online as a visitor today at www.londonwinefair.com.

furniture hardwoods such as sapele, oak and iroko.

Renovating existing pieces is another trend that Ken is seeing. “Rejuvenating tired items is not only cost effective but also very on trend. Wooden furniture works well for this due to its versatility as it can be painted, polished or distressed to achieve certain looks that fall in line with particular styles.”

For example, he says sapele is a durable hardwood that suits being painted. “Woods such as oak, iroko and douglas fir are also naturally aesthetic so if you’re looking to enhance the natural state of a timber, then these woods would benefit from clear-stain finish to showcase this.”

Reclaimed timber is the best way to achieve the most authentic distressed look that many bar operators are looking for at the moment, Ken adds. “The process involves using old floor boards or disassembling pieces of tired furniture and treating the timber components before

Harrison’s As part of a refurbishment in February, a new basement cocktail bar was created at Harrison’s, the restaurant run by Sam Harrison and co-owned by Rick Stein and Rebecca Mascarenhas. The venue in Balham, south London, was revamped

by Design LSM, using a neutral colour scheme with vibrant turquoise bar stools and dining chairs and rich orange, deep-buttoned banquette seating in the restaurant (pictured).

The new bar, Downstairs at Harrison’s, is heavily influenced by Sam’s favourite New York bars and evokes a luxurious feel of times gone by. The bespoke furniture includes brass-edged stools and tables and black leather seats edged with brass studs. Design & Contract, a specialist in bespoke furniture for bars, supplied pieces such as the classic-looking Cordoba chair, with a wooden frame and upholstered seat, and the Gliss armchair in leather with contrasting stitching. The Relax bar stool is upholstered in leather, with antique studwork applied to the arms and backs, while the bar stools for the main bar are the Spring Var 100 from the company’s Origin range.

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putting them back together to create something new and original. Even though using reclaimed timber has the benefit of being eco-friendly it can be costly, so it is important to understand the results you can achieve yourself, your exact budget and, if it’s appropriate, to enlist the help of a professional third party.”

Furniture from Lloyd Loom of Spalding, which can be found in many of the finest hotels and restaurants around the world, is noted for its strength and longevity as well as its comfort. This is put down to its emphasis on using traditional methods and the same level of craftsmanship as it did in the 1930s. Classic pieces include the Newmarket bar stools with padded seats, based on a design from the 1930s, which also come as dining chairs. These come in 15 standard weave colours: brilliant white, fawn, arctic grey, signal red, duck egg, nearly white, clear, pebble, nearly black, tarragon, ivory, honey, bracken, espresso and sage.

Lloyd Loom can also supply any RAL or Farrow & Ball colours.

Because bar furniture takes a battering from guests as well as staff, choosing high-quality products means they will stay looking good for longer, points out Vaughann Turnbull, national sales manager at hospitality furniture supplier GO IN (UK). “You’ll need to factor in a complete refurbishment cycle of around five to eight years, depending on conditions of use,” he adds. “On the up side, however, it’s not uncommon for a refurbishment to increase turnover by up to 30 per cent.”

He says the countless colours and material combinations now available mean that “totally unique” chairs can be produced for individual bars. “Wooden chairs can be supplied with wooden seats or comfortable

cushions if you want guests to stay longer.

If your seating Barber layout needs to table from be flexible, make sure your Warings chairs are lightweight and Furniture perhaps stackable to reduce storage requirements.”

Bench systems or banquettes look great and suit most interiors, making the most of limited space,Vaughann adds. “Customers enjoy the comfort of benches, and staff like them because they’re easy to maintain. Unique material combinations and flexible layouts can be created to stunning effect.” Bar stools can also be supplied in a wide choice of designs and materials, from upholstery and seats to bases and stems. For tables, he suggests using both circular and square designs for variety and flexibility. “Tables with four legs are the most stable but those with one central pillar are a more spacesaving option and give more leg room for guests that stand up more frequently – so usually better in a bar environment.”

At last month’s Northern Restaurant & Bar show in Manchester, GO IN introduced a new functional take on the director’s chair as part of its Terrazza Collection. They are light and easy to fold and store, designed with a sturdy powder-coated aluminium

Hawksmoor

Newmarket bar stools from Lloyd Loom of Spalding

Reclaimed materials and architectural treasures are combined to evoke a sense of heritage and tradition at Hawksmoor bar and restaurant at Guildhall in the City of London. Alongside mahogany panelling from the Natural History Museum and teak parquet flooring and copper light doors from a 1920s university building, design company Macaulay Sinclair created bespoke sumptuous leather furniture.

Craftwood, a leading manufacturer of bespoke upholstered banquettes, provided seating fluted back with a head roll and a sprung base seat, covered in burgundy upholstery using Crest JMT’s top-grain Newcastle leather finished with a blend of oils to achieve a pull-up effect and a glossy finish.

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furniture

Classic style Geometric Furniture combines classic and contemporary style in some of the pieces in its latest Elements brochure.

The Sienna 6194 Wing Chair (pictured top) is manufactured from solid beech and has a supportive high back and sprung seat, finished with a piped trim and twin needle stitching. The range also includes a side chair and an armchair for dining.

The Ava 7104 two-seater sofa (pictured bottom) is also manufactured from solid beech, features an open-style back and tapered legs and is finished with twin needle stitching. The range also includes a tub chair.

frame in white or anthracite, with seats and backrests made of woven mesh. They are suitable for both inside and outside, with water-resistant and lightfast covers.

Also new from GO IN is its Vintage range for outdoor use, with a nostalgic “shabby chic” look that is popular for bars and pubs.

Intimate comfort Lyndon Design’s flagship Arthur seating collection was born out of limited-edition bespoke orders but proven to be popular for the hospitality sector. It reflects the cutting edge of seating design, with clean-line shapes to maximise the feeling of comfort and privacy while making a strong design statement. It has now been extended with a new high-back booth version available in both sofa and armchair options. The horizontal panelling and lumber cushion provide a comfortable high-back support while the low seat enhances the more intimate feel. Pieces can be specified in contrasting fabrics and colours, with six width and panel options, while the striking beech frame is available in a range of stain finishes.

It offers easy-maintenance chairs and tables made from powder-coated steel combined with light artificial wood slats. They are suitable for indoor and outdoor use and are available in brick red or anthracite. A further chair, for indoor use only, features a varnished brushed steel finish and no slats.

The Enviro range of tables and benches from supplier Gopak feature mahogany wood-effect tops built around a lightweight aluminium frame. As the surfaces can be wiped clean after rain and will not absorb water, they can be left outside all year round. The top is made from 100 per cent recycled materials and all components are fully recyclable.

Whether furniture is for indoors or outdoors, made of wood or artificial materials, it is important not to forget about making sure it still looks good when busy running a bar or pub, warns Ken at Crafted & Co. “It’s sometimes easy to let the standard of your fixtures and fittings slide but it is often the first thing that’s noticed by your customers. Retaining

Enviro from Gopak

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your venue’s brand values and reputation through the design of the interior is so important, and can be a deciding factor for new customers who are choosing between you and your competitors for a quick drink.

There is a plethora of styles to choose from when it comes to furniture, but it is worth remembering that you don’t always have to buy brand new to create the wow factor in your venue but you do need to be committed to achieving the very best results.”

Back to school Contract furniture supplier Andy Thornton went back to school for inspiration for its latest new cafe/bistro chair, part of its Urban Vintage range.

It is a genuine school chair design, still produced by the original supplier, and combines the strength and durability of tubular steel with the simple design and comfort of steambent plywood seats and backs. It is also stackable for ease of storage.

The chair’s elegance is enhanced by the natural finish, a matt black powder coat to the metal frame and a natural aged patina for the seat and back.

Photography ŠHufton+Crow

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w www.craftwood-uk.com

venue profile

Voltaire A glamorous new destination bar serving champagne and cocktails has been created at a hotel in the City of London

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ntil this year, a line of low vaulted rooms hidden behind the bar at the Crowne Plaza hotel in the City of London was used just for storage. Now, as part of a major refurbishment, they have been opened up and turned into intimate semi-private rooms with luxurious seating, silk furnishings and their own mini sound systems.The Vaults are signature features of Voltaire, the glamorous new champagne and cocktail bar that has replaced the former Nineteen Below.

The Grade II listed building was once a bank, with the vaults originally used to store money and other treasures. Dating back only a century, it is in the historic area of Blackfriars on the site of Henry VIII’s Bridewell Palace which later became a notorious prison. The bar’s new name is both a pun on “vault” and a tribute to the 18th-century French philosopher who lived in exile in London.

Another French export, champagne, is the mainstay of the drinks list, including the capital’s most comprehensive selection of Pommery, from half bottles up to nine-litre salmanazars. These are displayed in the Pommery Library, a corner lounge area with banquettes and tables suitable for private hire. It leads to an outside terrace with silken awnings and outdoor chandeliers, where guests can enjoy the wide choice of cigars from the humidor.

Many of the cocktails have been designed for Pommery, such as the Cherry Picked, made with cherry brandy, cherry-infused wine Visciolata del Cardinale, homemade basil syrup and champagne, and the PommeColada, which combines Pommery with Koko Kanu coconut rum, pineapple and fresh lemon. The Pommery Bar, for up to 10 people, mixes Gin Mare, tobacco liqueur, strawberry liqueur, mint sugar and a bottle of Pommery, priced £150.

The menu has been devised by head bartender Joel Lawrence, who was most recently consulting general manager at Potion in Fitzrovia. Previously, he was food and beverage manager at London’s No Ten Manchester Street Hotel and bar manager at St James Hotel & Club in Mayfair. The cocktails, costing from £10 to £14, include

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twisted classics such as a New Fashioned using Maker’s Mark bourbon, homemade cinnamon syrup and orange bitters.

They have also created a list of “R ‘n’ R Spa Cocktails” in association with luxury skincare range Temple Spa. Featuring herbs and spices tying in with the products, they are served with a free sample to take away.

Cocktails include the Repose, a blend of vodka, Cointreau, camomile, lavender and lemon, served with Repose Aromatherapy Resting Cream, and the Aaahhh, combining Gin Mare, thyme, rosemary sugar, lemon and grapefruit juice, delivered with Temple Spa’s Aaahhh Soothing Balm.

The bar stocks a wide choice of spirits and liqueurs plus a select wine list and draught and bottled beers including Meantime Ale and Peroni Nastro Azzurro. Bar food ranges from sharing platters to small bites such as onion rings with wasabi mayo and wild boar scotch eggs with beetroot and vine tomato.

The venue has been designed by Sue Wheldon, part of The Brand Architects collective, who also worked on bedrooms and corridors as part of the £2million refurbishment of the rest of the hotel in 2010. She says the aim was to create a destination bar that would appeal to women and men of all ages. “Previously, the bar was a bit of a hidden secret for people who live and work in the area but we wanted it to be a bar in its own right as well as being part of the hotel,” she says. An entrance on New Bridge Street has been upgraded to the main entrance so people no longer have to go through the hotel lobby.

Lined with intimate booths, the colour palette of the main bar is monochrome with splashes of accent colours which Sue says are inspired by the symbols of luxury: champagne, caviar and cigars. “It is now a

Where to find it Crowne Plaza London The City 19 New Bridge Street London EC4V 6DB Tel. 020 7438 8059 www.voltairebar.co.uk

Who did it Design: The Brand Architects Contractor: Stroods Furniture: Nova Interiors Furniture: Kesterport Soft furnishings: Concept Furnishings Fibre optic lighting: Universal Fibre Optics really glamorous destination in the City, not just for men but for women too,” she adds.

“Despite the doom and gloom, the reality is that everybody likes a bit of luxury in their lives.”

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venue profile Where to find it 8 Bennetts Hill Birmingham B2 5RS Tel: 0121 643 9293 www.the-lostandfound.co.uk

Who did it Design: Kai Design Wallpaper: Forrest & Jones Furniture: Andy Thornton Upholstery: UBC UK Artificial plants: Plants Enhance, Just Artificial Furnishings: Uniche Furnishings Lighting: Historic Lighting Furnishings: Rockett St George Tiling: MiraColour Signage: DJN Brand Builders Drinks consultancy: Shaker

The Lost & Found A new bar inspired by Victoriana is shaking up the cocktail scene in Birmingham

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irmingham is sadly not best known for its cocktail bars but that is starting to change.

Ginger’s Bar at Purnell’s Bistro injected some excitement in 2011, followed at the end of last year by The Lost & Found on Bennetts Hill.This whimsical,Victorianinspired destination for food and drink was designed by Kai Design, which was behind unique London cocktail bars such as Opium in Chinatown and Powder Keg Diplomacy in Battersea.With an experienced team of bartenders, the new bar features forgotten classics, premium spirits, house-made syrups and fresh seasonal food.

While The Lost & Found is marketed as an independent bar, it is actually part of the Pitcher & Piano business within regional brewer and pub operator Marston’s. It has the same management team headed by managing director Colin Sadler but its brand manager Kiran Bains points out: “There are no similarities between the brands except for super-high standards of service. The food, the drinks, the décor are all unique to The Lost & Found.”

Inspiration for the concept comes from the character of Hettie G Watson, an explorer and professor in the 19th century who travelled the world in search of new botanical species which she kept hidden in a secret room. “As you explore the space, you find yourself behind a canopy of plants, lit bird cages and captured butterflies,” Michaela Reysenn of Kai Design explains.

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Formerly home to Bennetts bar, the new venue has been created in a grade II-listed former bank dating back to 1869 and resembles a huge floor-to-ceiling botanical library, with dimly lit library lamps lacing the long tables. Next to the library is the “boardroom” where Hettie would consult fellow professors, decorated with a world map and postcards from her travels. “Some postcards are so small that you require one of Hettie’s vintage magnifying glasses to read them,” Michaela points out.

The Dining Room consists of an apothecary-style wall of up-lit jars, each containing an individual flower, complemented by cut-glass decanter lights to create a warm glow. The main wall is designed as a giant vertical wall garden, with projections of animated butterflies while, elsewhere in the bar, an aviary of birds flies above your head. Images of Hettie herself can be spotted in bespoke wall coverings and fabrics.

Hidden behind a bookcase is Hettie’s “secret emporium”. Bespoke wallpaper flecked with gold leaf envelops this room and gives a dark and cosy feeling, Michaela says. “Bell jars of potions and botanical oils surround the bar where elixirs are served for all of Hettie’s guests.”

Hettie and her Victorian botanical hideaway have also inspired the drinks list, with original cocktails created with Shaker Consultancy. The list consists of “Lost” cocktails which are twists on “forgotten”

classics, such as an Apple & Pear Cobbler with Courvoisier VS, and a Pot & Kettle Punch made with Ketel One vodka, Bols Genever, Cointreau, pineapple purée, orgeat syrup and lime juice.

The “Found” section is signature drinks, inspired by Victoriana, such as the Earl of Birmingham, combining Earl Grey-infused Beefeater 24 gin, Aperol, pink grapefruit, lemon juice, rhubarb bitters and homemade sugar syrup. “Now that we’ve got our identity, a great list of spirits on the back bar and a brilliant team of bartenders, our cocktail list is all developed in-house,” Kiran adds.

The team includes general manager Kate Taylor, who was previously GM at Pitcher & Piano in York while head chef Adian Monteque was formerly with The Hatton Arms in Warwick and Malmaison. Other members of the team have been recruited from Ginger’s Bar including deputy manager Mark Lucas and head bartender Josh Farrell, who now look after drinks development.

Kiran says the company is on the look-out for new sites in the right location but not for a carbon copy. “We’d follow the essence of the brand but create a new concept and identity. We wanted to create something completely unique for Birmingham’s most discerning drinkers and diners, where they can escape the hustle and bustle and instead delight in glorious breakfasts, brunch, lunch, after-work feasts or sip away on the thing we love most – cocktails.”

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business planning

Game plan Tips on running and growing a bar business from specialists in the licensed trade

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espite ongoing economic turmoil, the licensed trade is showing signs of recovery.

Figures from The Insolvency Service reveal that the overall number of businesses appointing administrators in the hotel and licensed trade sector fell by 35 per cent year on year in 2012 – the lowest level in the past five years. “The decrease in administration numbers over the course of the full year indicates a recovery in the sector and resilience to the wider economic woes,” says Tony Wright, partner at Baker Tilly Restructuring and Recovery. “With unemployment rates falling in the quarter to November 2012, and particularly poor weather last year, people have returned to the comfort of bars and restaurants amid the tough climate.”

However, he points out that this year lacks big events such as the Queen’s Diamond Jubilee and the London Olympics which raises questions over whether this recovery is sustainable. “Although the sector appears to have rebounded, there is still caution in the air with worries surrounding the limited prospects for a full-scale economic recovery and the Eurozone woes leaving many operators concerned for the next 12 months, especially given the number of well-known high-street names entering administration over the winter period.”

A positive picture comes from hospitality outsourcing specialists Solutions 4 Caterers which has reported that its clients enjoyed

improvements in EBITDA (earnings before tax, depreciation and amortisation) last year, which grew on average by 68.4 per cent per site compared to 60.8 per cent in 2011. An essential factor in the growth of successful businesses is proper planning, but many bar, pub and restaurant operators never have time to do it, says Solutions 4 Caterers director Peter Flaxman. “Research shows that people and businesses that write down their plans are much more likely to achieve them.” He says that quarterly planning seems to suit most businesses, although shorter timespans could suit a company that wishes to grow faster. “Three or four quantifiable objectives per quarter are plenty. Once they are written down, then cascade it to all team members. Make sure their objectives support the overall priorities for the business.”

three industry accountancy firms, although applicants can opt to use another expert of their own choosing. “Leased pub and bar companies have a real role to play in helping lessees compete by providing them with the tools they need to direct and develop their businesses,” says Chris Moore, property and strategy director.

While Star Pubs & Bars is on hand to answer any questions prospective lessees may have and provide them with extensive information such as demographic data and tied product sales figures, the onus is on the lessee to make the plan their own. The applicants are required to think through all aspects of the business from why they Michael Shallish and Marsha Ward of The Pub Hub

Rigorous

Star Pubs & Bars, the leased pub and bar company, requires its lessees to undertake a “rigorous” planning process to get their venues off to a strong start. These plans have to be approved and signed off by an independent accountant or business adviser.

It is designed to help them create an action plan for their first year including how much income they need each month and how they are going to generate that turnover.

To keep costs down, Star Pubs & Bars used its buying power to negotiate a £250 business planning and approval service with www.barmagazine.co.uk |51

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Star quality In the first of a series, we find out what goes into making Jägermeister their regular hunts. Decades later, and Jägermeister has become cherished by those who drink it – synonymous with good times and deep friendships.

Best served as an ice-cold shot, today’s Jägermeister is still made from the same intricate recipe as it was when it was originally developed by Curt Mast in Wolfenbüttel, Germany in 1934. Many of Jägermeister’s 56 natural ingredients, as well as its production methods, are a closely guarded secret known only by a select few.

Star anise

J

ägermeister: for many it needs no introduction. Currently the UK’s numberone speciality spirit (CGA P10 2012), its unique, mildly spicy and warming taste is renowned across the globe and is the result of almost 80 years of traditional craftsmanship that has not changed to this day.

Five key ingredients stand out and combine to create the original taste profile unique to Jägermeister – star anise, cinnamon bark, sweet orange peel, cardamom and ginger roots. Over the next five issues, we’ll be exploring each ingredient to understand its role in the unmistakable and complex taste of Jägermeister.

A brief history

The origins and alchemy of this dark and complex spirit are shrouded in legend and mystique. Literally translated as “Master Hunter”, Jägermeister creator Curt Mast wanted to produce a hearty shot to toast with friends before setting off on one of

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Shaped like an eight-pointed star, star anise is usually found in north-east Vietnam and south-west China.

The oils give a strong anise flavour, similar to liquorice only slightly fresher, which comes from the spice’s essential oil, anethole.

Historically, star anise has been used in Chinese stocks and soups and as part of the country’s popular five-spice powder. It has even been used as a good luck charm.

Star anise is also a traditional digestive aid.

In Roman times it was used to season cakes served after banquets to cure indigestion.

This practice spread across the Roman world and survives as a Christmas tradition in Germany.

Distillation came to Europe via the Middle East following the Crusades in the 11th and 12th centuries. Herbs and spices were used to make base spirits taste more palatable, with star anise starting to appear in recipes during the 16th century. In 1588, star anise was introduced to the UK by explorer Sir Thomas Cavendish.

Today, Jägermeister’s talented botanical blender has to use star anise in moderation as even a very small amount can give an intense aroma and taste.

For more info visit jagermeister.co.uk or to order Jägermeister contact Cellar Trends on 01283 217703

Jägermeister – The making of…

Part 1: Gathering the ingredients Jägermeister is made from 56 different herbs, blossoms, roots and fruits from across the world, including a set of secret herbs which gives Jägermeister its unique taste.

The secret Jägermeister recipe consists of only natural ingredients, providing a delicious, natural and well-balanced flavour. Only the best ingredients get past the keen eye of the master distillers.

After selecting raw materials of the highest grade, the master distillers carefully weigh them as specified in the traditional recipe. They will prepare several different dry mixtures of herbs, which are then gently extracted by cold maceration. To be continued...

www.barmagazine.co.uk |25

cognac

Vive la différence Mark Ludmon visits the home of ABK6 cognac which combines modernity with tradition

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he vineyards stretching across the undulating hills of the Abécassis estate in Claix in south-west France look much like any other in the Cognac region. However, this is a producer with a difference, home to the modern cognac ABK6. Not only is the brand’s name inspired by mobile phone texting, but the cognacs are made solely using grapes and eaux-de-vie from Abécassis land.

Traditional cognacs are a blend of eauxde-vie made by distilling wine from different growers, with each cognac house having a master blender who buys in wine or eaux-de-vie. At Domaine ABK6, the whole process from grape to bottling is carried out within the company’s own estates in the “grand cru” areas of Grande Champagne, Petite Champagne and Fins Bois.

The business dates back 10 years to when entrepreneur Francis Abécassis bought cognacs Le Réviseur and Leyrat and the Chez Maillard estate in Claix.

After further acquisitions, the business now owns 250 hectares across four vineyards, with Claix as the headquarters. At three of the sites, traditional copper Charentais alembic stills turn the wine into eaux-de-vie for blending.

ABK6 was launched by Francis in 2006 to appeal to a younger audience than traditional cognacs.

The name may be baffling for non-French speakers but, if spoken in French, it sounds exactly like “Abécassis”. It was used by his young daughter Elodie as an abbreviated sign-off in text messages and seven years later, Elodie, now aged 25, heads the business with her father.

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Last year, Christian Guérin joined as cellar master, taking over from Simon Palmer.

Christian has an extensive background at other cognac houses such as Ferrand and at Bordeaux wineries as well as running his own wine laboratory. Both his grandfather and great-grandfather were cellar masters in Cognac so the spirit is in his blood. “I have drunk cognac since I was five,” he recalls. “It was always served at Sunday lunch.”

He says the characteristic fruitiness of ABK6’s cognacs comes from the chalky soil and climate of the hilltop vineyards.

Another difference is that the eaux-de-vie are aged for longer than other mainstream brands. The core range starts with the fresh and lightly spicy VS which is a combination of the Fins Bois and Petite Champagne eaux-de-vie, aged for four to five years – more than the minimum two years required for a VS. The woodier VSOP has an average age of 10 to 12 years – more than VSOP’s minimum four years in cask.

The XO has even more spice while retaining the smoothness and hints of fruitiness despite being a blend of eaux-de-vie with an average age of 20 to 25 years – double the minimum ageing period for XO. At the top of the range is the more complex, spicier Extra, a limited release with an ABV of 43 per cent compared to the core range’s 40 per cent.

“The leitmotif is to have a very smooth quality, round, without acidity,” Christian says. “We always want to keep the fruitiness and other characteristics of the single estate. I may experiment with oak in the future but I

will not change the leitmotif. For the whole range, it is important that it is an easy-todrink cognac that can be drunk by anyone.

Leyrat and Le Réviseur are more for the connoisseurs.”

Ice Cognac, launched two years ago, was created specifically for enjoying over ice, enhancing the smooth, subtle notes of fruit and fresh citrus aromas. Christian says it makes a perfect aperitif and pairs well with food such as smoked salmon. Although it could be used for cocktails, this is not an avenue that ABK6 has gone down, and Christian believes that even the VS is too complex for mixed drinks.

One tradition that ABK6 adheres to is ageing its eaux-de-vie in French limousin oak, buying its barrels from Tonnellerie Allary, a family-owned 60-year-old cooperage in the heart of Cognac. More than 3,000 barrels of eaux-de-vie for ABK6, Leyrat and Le Réviseur are spread across the cellars on Abécassis’s four sites. Two new cellars are being built at Claix because of increased demand for ABK6 which is now exported to 44 countries, including the UK where it is handled by premium drinks importer and distributor Drinks21. The trade as well as tourists are encouraged to visit the estate at Claix where they are taken round the vineyard, distillery and cellars, including a tasting. While ABK6 is all about challenging the norm, the picturesque setting demonstrates that the region’s craft and heritage remain at the cognac’s heart.

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American Whiskey category +3% YOY in the On Trade, fuelled by the Jim Beam® Family delivering strong volume growth of +33% YOY!* Jim Beam® Family supported by £9m brand investment including NEW NATIONAL TV campaign!

On air from March 22nd, 2013 with Red Stag by Jim Beam® as headline feature.

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Don’t miss out…stock Red Stag by Jim Beam® and the Jim Beam® Family NOW and see your profits grow!

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by Jim Beam® Kentucky Straight Bourbon Whiskey Infused With Natural Flavors, 40% Alc./Vol. ©2013 James B. Beam Distilling Co., Clermont, KY.