Venue Insight Magazine - January/February 2016 by sosmagazine.biz

VENUE

INSIGHT

NIGHT TIME INDUSTRY MAGAZINE JANUARY | FEBRUARY 2016

10 Top Vodkas to Watch

Q&A Interview with The Spirit Lab

Vapour Creations

www.venue-insight.com

Skylon Restaurant Bar & Grill

Contents Hello and welcome to the January/February edition of Venue Insight

Magazine.

Dry January is here (but not weatherwise) and we have a line up of mocktail recipes in our cocktail section on page 48. In this issue, we give you a low down on the top 10 vodka’s to watch in 2016. In our interview this month, we speak to Emanuele Mancini who founded The Spirit Lab. On page 20 in our Mixology section, we look at safe dry ice effects with Vapour Creations. We also feature Coin Laundry, a new nostalgic venue dedicated to food and drink of the 1970’s. We also feature Skylon Restaurant, Bar & Grill on page 36 which is located within the iconic Royal Festival Hall. This offers spectacular panoramic views of London’s skyline with floor to ceiling glass windows overlooking the River Thames and is available for exclusive hire. We hope you enjoy the read and have a great 2016 ahead!

Editor David Sullivan editor@venue-insight.com 01634 568927 Publication ManagerS Andy Morfey andy@venue-insight.com 01634 568928 Jon McIntosh jon@venue-insight.com 01634 568928 Design Karl Speller design@venue-insight.com 01634 568927 publisher Robert Robinson Crystal Design & Media Ltd 01634 568925

David Sullivan - Editor

Features

8. Coin Laundry 10. 10 Top Vodkas to Watch 12. Matthew Clark Predictions for 2016 14. The Spirit Lab

20. Vapour Creations 22. The Social 30. 5 Top Hull Venues

36. Skylon Restaurant, Bar & Grill 47. Mason Jar Madness

48. Mocktail Recipes Crystal Design & Media Ltd and the publication Venue Insight Magazine assumes no responsibility for unsolicited material or the accuracy of information received. All material will be treated as unconditionally assigned for publication under copyright and within the editors rights to edit and offer comment. All editorial contributions are to be sent to: editor@venue-insight.com

Friends of Venue Insight:

Front Cover image supplied by Candi Entertainment (see page 6) january/february 2016 | Contents

Expert Insights

PSL Performance sound & light ltd By adam hornblow - technical director

unexpected, unique and exciting if he’s otherwise twiddling thumbs or rearranging his stock of cables.

Don’t stress about a few extra pounds, it happens every January! I was told nearly 20 years ago, (in my first job selling high end home hi-fi in a high street shop), that I should never waste my time on the bloke who buys on price. I seem to remember thinking at the time that this claim didn’t really make a lot of sense. It doesn’t, if you’re selling branded supermarket goods but I’m beginning to see what this nugget of wisdom was all about. Granted, at the time it was rubbish from my perspective because if I gave Mr ‘Shoparound’ the cheapest price, he bought from me, I earned my commission and I was happy. Simple right?

Some might argue that there’s more cash to spend at certain times of the year but if you’re thinking ahead and planning then that’s not really a reason is it? We at PSL often have more time available around February, (also due to the lack of events/festivals/tours/ etc. at this time of year) making the customer who DID get involved at this time of year the sole focus of our attention, credit to the man who thinks ahead and get his money’s worth at the right moment. This month it’s a new venue in Guernsey in the Channel-Islands – more about that to come in a couple of months when we’ve finished it! The best solution is almost NEVER the cheapest one, not only do you ALWAYS get what you pay for , timing often plays a big part if you can pick your moment.

Well the guy who told me this was the owner of the business, naturally he was trying to protect his profits of course but in hindsight he was also trying to reduce the amount of time wasted by his precious staff spent trying to please the kind of people who buy solely on price but who invariably want the most attention, especially that kind of unreasonable attention after the sale that accounts for way more than their expenditure justifies. The fact that they only spent fifty quid doesn’t mean you can tell them to clear off (or other words to that effect that we can’t print)! Now I’m here each month talking tech, so why am I goofing off on a tangent exactly? Well, I get frustrated at this time of year because the seasonality of it all doesn’t make a lot of sense to me (ok… and I like a good rant). There’s a self-fulfilling prophecy which states that between the January sales and about Easter time, people do not spend. A little smart thinking can go a long way if your sound and lighting needs attention. Isn’t it more likely that if you’re one of the few who IS buying you’re likely to get not only the best deals but also a great deal more time and attention during the supposedly “dead period”? From the technical perspective, you may also be in a position to get your favourite system designer to come up with something a bit more

Expert Insights | january/february 2016

adam@psl.limited

Call:

www.psl.limited

01256 781000

Email: info@psl.limited

Expert Insights

NEWS FROM THE ALMR The UK’s late-night economy underwent a year of mixed fortunes in 2015. There came the dispiriting news that the number of late-night venues across the country had halved over the last ten years, but an upturn in trade for those remaining venues and an avoidance of widespread punitive measures such as Early Morning Restriction Orders and late-night levies.

The health of the UK’s nightclubs has been very much on the news radar as campaigns to protect grassroots music venues take shape, with both the Agent of Change principle and a possible Night Mayor for London making waves. We have also seen a consolidated recovery for the sector and a continued increase in consumer and business confidence. The eating and drinking out market is undergoing a sustained period of growth, with premium and craft drinks thriving in pubs, bars and nightclubs. There is always the unwelcome possibility of additional legislative and financial pressures from national and local authorities, but the ALMR’s job over the course of 2016 and beyond will be to emphasise the great work nightclubs carry out, the assets they are for their local economies and continue to fight for a fairer deal to support this vital part of our cultural and businesses landscape. Late-night businesses are a crucial part of the ALMR’s membership also, with an increase in membership last year those businesses now account for 1 in 5 of all members. The ALMR remains best placed to lobby on behalf of the late-night sector and we are looking forward to fighting its corner and promoting the great work our venues are doing. As ever, our extensive calendar of events will bring together hospitality leaders from across the UK and this year will see the return of our Dusk ‘til Dawn event and the Late Night Awards, honouring the country’s best and brightest nightclubs and late-night venues. This will be another exciting year for late-night hospitality and a continuing chance for us to showcase everything great that we do.

New appeals system must not derail further reform The ALMR has responded to the Valuation Office Agency’s consultation on the business rates appeals system welcoming the Government’s commitment to rates reform, but expressing concerns that the proposed system may delay further root and branch reform. ALMR Chief Executive Kate Nicholls said: “We are pleased to see the Government addressing the issue of reform in this area, but we are also worried that the focus may be drifting away from once in a generation reform the Government has promised. “Property costs for pubs and bars remain the second largest operational overhead and the ALMR’s annual Benchmarking Report shows them rising by 18% over the past decade. The average pub currently pays just under £15,000 with nightclubs paying over £26,000. Reforming the appeal system is a small step on the way to change, but we need to ensure the focus remains on larger scale, meaningful reform. “We are also concerned that the new system, which seems to place the burden of proof on the occupier, will add complexity to an already convoluted a system. Evidence used to determine Fair Maintainable Trade is not disclosed in the first instance to the businesses in question, and the new proposals do not oblige the VOA to provide this at the check stage. There is a real danger that, unless transparency is provided earlier in the process, the Government may find itself dealing with numerous, time consuming appeals that make life easier for nobody. “Any reform to the appeals system needs to give full disclosure of the rental valuation at the earliest opportunity. Only then will it help reduce administrative burdens for businesses. “First steps on the road to reform show the Government is listening, but meaningful, root and branch reform must follow quickly.”

january/february 2016 | Expert Insights

News

MAXIMUS ROBOT Standing at over 8 foot tall, Candi Entertainments LED robot is taking the UK by storm. Complete with LED lighting, lasers, Pyro and c02 this robot is the full package. Our robot has attended high profile events such as My Big Fat Asian Wedding tv show, MTV, Coca Cola, Festivals, birthdays, night clubs, corporate events, he has even attended the stars of TOWIES birthdays. Whether your event is looking for a full stage show or a walkabout / meet & greet act, Our robot has some bespoke additions including LED glo glo dancers, fire performers, angle grinders and LED stilt walkers to name but a few. Get in touch now to give you customers & guests an event they will never forget.

0800 043 9321 www.candientertainment.co.uk

Guest Management Application StampOut Reaches 500 Monthly Users StampOut, a revolutionary new guest management system for the nightlife industry, has officially reached 500 monthly users. The software application, which helps establishments manage its guests whilst providing analytics and actionable insight into how there events have performed, has breached the mark only 5 months after its official launch.

“We are very excited to reach this milestone. We’ve been very lucky to work with some amazing venues and promoters across the country so to see it reach this level so quickly is as much down to them as it is us. We’re not taking anything for granted however and we remain focussed on development and ensuring our partner clubs receive the highest levels of service.” Co-founder Cameron McHattie.

StampOut is currently being used in 14 establishments across the UK with the team hoping to build on this fast start in 2016. Cameron added: “We’ve set ourselves an ambitious target but we’re confident we have created something which is of use to bars and nightclubs across the country. We’re targeting a specific area of the

News | january/february 2016

market and harnessing the power of social media to make managing guests as straightforward as possible.” The app which integrates with Facebook allows guests to sign-up to guest lists, book tables and order drinks with the click of a button and enables establishments to track in real time how nights are shaping up giving promoters and managers the power to react in real time. Cameron added: “Insights is where we see the application adding real value to establishments. We’ve already had feedback from customers where they’ve used the insights gleaned through to StampOut to shape their marketing, which is really exciting.” The app, which is free to use, is available now and can be found at:

www.stamp-out.com

News

Pamper your fridge with Williams As part of their ongoing #loveyourfridge campaign, Williams Refrigeration is offering users a care pack with useful items to help keep fridges looking and performing as good as new. Included in the pack is a polishing cloth, a bottle of stainless steel cleaner and a condenser cleaning brush, as well as a guide full of tips for looking after your fridge, and some stickers and sweets – so users can give themselves a treat after they’ve shown their fridge some love. Williams Refrigeration launched their #loveyourfridge campaign and the loveyourfridge.co.uk website in order to raise awareness of the vital role played by fridges in commercial kitchens. Despite being one of the most important pieces of equipment, they are often taken for granted. The #loveyourfridge campaign is aimed at raising awareness of the simple maintenance tasks that help keep your fridge in optimum condition and how to ensure it has the longest possible working life. “While the best quality fridges will last the longest, they still need

to be looked after properly too,” says Malcolm Harling, Sales and Marketing Director at Williams. “Even the most robust fridges, like a Williams, can benefit from some TLC. After years of unassuming service, it’s time for fridges to have their moment in the spotlight!” For a chance to bag a care pack, simply share a picture of your fridge, or your own special tips for maintenance or cleaning, on Twitter using the hashtag #loveyourfridge. “Whether you’re showing off a new purchase, celebrating years of hard work, or you just want to let others know your top tips for a happy fridge, join in the fun on #loveyourfridge and celebrate all things refrigeration,” says Malcolm. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.

HOSHIZAKI SHOWCASES THE WORLD’S WIDEST RANGE OF HYDROCARBON ICE MAKERS Hoshizaki’s new Emerald Class is the world’s widest range of hydrocarbon ice makers. Hydrocarbon is a natural refrigerant that is not only exceptionally environmentally friendly but also highly energy efficient making savings of over 40% possible! With ever greater concerns about global warming, natural refrigerants are destined to become increasingly important within refrigeration technology and, as a pioneering company in this field, Hoshizaki Emerald Class, which includes cube, flake and nugget machines with capacities ranging from 22 – 340 kgs per day, is the result of many years of research and development. It uses only naturally occurring hydrocarbon (R290) refrigerant which, as well as having a negligible effect on global warming, with a GWP value less than 5, uses significantly less energy. For example, in optimum conditions, the smallest machine, the under-counter IM21-CNE-HC can save 16%, the larger IM-100NE-HC can save over 30% while the IM-240ANE-HC can save more than 40%. The advantages include: • Good compatibility with components • Low charges allowing smaller heat exchangers and piping dimensions • Very low global warming potential of <5 • Excellent thermodynamic properties resulting in high energy efficiency. Emerald Class ranges from small undercounter machines to large capacity stand-alone units. A two year, fully comprehensive warranty supports the machines.

january/february 2016 | News

Venue Insight

Coin Laundry is a laid back neighbourhood bar serving up proper comfort food, 70s revival cocktails and a big fat slice of nostalgia. We have a relaxed approach to eating and socialising - whether you’re popping in for a drink, eating delicious things your mum used to make or playing kerplunk in the basement. We’re open for breakfast, all day eating and bar snacks with a focus on seasonal, British ingredients. We encourage you to share, play games and remember the way things used to taste.

There is always something fun happening at Coin Laundry. Book clubs, swap shops, music nights, games and parties...

Kievs, Baps and Balti Pies are favourites. We’re combining wellcooked guilty pleasure dishes with good beer and wine and reviving some unashamedly kitsch cocktails.

70 EXMOUTH MARKET LONDON EC1R 4QP

0207 833 9000 www.coinlaundry.co.uk

MONDAY TO WED – 8:00AM TO 11PM, THURSDAY AND FRIDAY – 8:00AM TO 2:00AM SATURDAY – 9:00AM TO 2:00AM, SUNDAY – 10:00AM TO 11PM january/february 2016 | Venue Insight

10 Top Vodkas to Watch...

Brittains Brittains are a Yorkshire based company that produce a fine quality range of premium vodkas in exceptional flavours including Stawberry & Rhubarb, Butterscotch, Chilli Chocolate and also in a 5x Distilled premium vodka. The range deliver exceptional flavours with a rich, smooth and luxurious taste sensation.

firestarter The new Firestarter Vodka glass, crystal style bottles with its unique design, high quality appearance is creating a real buzz as this vodka cleverly intergrates itself into the high quality energy drink sector. Developed by Molvino Fine Wines & Spirits Co. Ltd, the range has won IWSC medal status for both taste and the unique packaging.

candy skull Launched in April 2015, Candy Skull is the exciting vodka shot experience with a twist. The drink includes a fusion of flavoured vodka shots that are followed by a carefully selected range of candies. The premium vodka comes in full strength at 37.5% ABV in a range of flavours including Lemon Explosion, Apple Grimace, Vanilla Fudgetastic, Raspberry Crunch and Berry Burst.

ghost vodka Infusing both British heritage with luxury ingredients and you have the unique and outstanding ultra-premium vodka that is ‘Ghost Vodka’. The bottle comes in three designs. The Union Jack skull, Gold and Silver presented in a black gloss bottle with aluminium skull.

naga chilli vodka As featured in last month’s reviews, Naga Chilli Vodka more than invigorates your senses - it rewrites them! As probably the hottest range of vodka on the market, this is a drink that is made using Naga Jolokia chillies that comes in 100,000, 250,000 and 500,000 scovilles. This range of vodkas are flying off the shelves to those brave enough to try it, all we can say is be careful!

10 Top Vodkas to Watch | january/February 2016

absolut Probably the most known out of all the vodkas listed here and one of the top brands of spirits around the world. Absolut offer a full range of flavoured vodka including Pear, Peach, Vanilla, Grape, Cherry, Hibiskus, Raspberry, Mandrin, Citron, Wild Tea and are available from most supermarkets and online retailers.

bakon vodka a superior quality potato vodka with a savoury bacon flavour. Clean, crisp and delicious - just as the website says. Perfectly recommended to complement a Bloody Mary. Bakon Vodka use superior quality Northwest potatoes instead of random mixed grains that make up most vodkas. A clean refreshing potato vodka with a tasty savoury bacon flavour.

snow queen vodka Gold Medal winner for the super-premium category at The Vodka Masters 2008 and trophy winner at the International Spirits Challenge 2014. 5 times distilled with a smooth, unique and velvety taste. The vodka is made from the finest organic wheat and the purest water.

medea vodka The award-winning Medea Vodka is an ultra premium grain spirit that is smooth to the taste and made using pure artesian water and distilled in single batches. Medea have patented LED technology which allows the owner to write personalised messages onto the bottle. A perfect gift for a loved one or something simply to own and admire.

dq Vodka Made using Swedish winter wheat, the DQ Vodka has a futuristic look with itâ&#x20AC;&#x2122;s stunningly designed fuel-cell-style bottle. The vodka comes undiluted and made using the finest Swedish raw spirits.

january/february 2016 | 10 Top Vodkas to Watch

Predictions 2016

matthew clark predicting an adventurous year for 2016 With 2016 looming, we thought it would be a good time to pick the brains of our buyers, sales force and category experts to find out what they’re tipping to be big in the On-Trade next year. Reflecting the increasingly adventurous nature of consumers in the UK, we’re anticipating; 2016 will see consumers attracted to funkier labelled wine along with more diverse grape varieties and regions. We also anticipate premium lager, along with world and specialty beers to continue to up their game, growing amongst the Prosecco drinking demographic, with premium Gin, Vodka and Rum also enjoying increased limelight.

Funky Labels Our Wine Development Specialist in the north, Rachel Love, foresees an increase in sales of wines with interesting labels and packaging for 2016. She said, “We’re seeing customers attracted to wines with bright colours, eye catching designs, and more playful names, like our recent range additions from Casa Rojo. Not only is the liquid brilliant, but the packaging acts as a real dinner table conversation starter.” As well as interesting label design, customers will also be on the lookout for larger formatted bottles next year. Simon Jerrome, our Wine Purchasing Director said “Magnums are great for sharing and we’ve seen an increase in demand for larger formats recently, which I predict will continue into 2016.” Quirky Grapes This year, we’ve seen customers have been more daring than

ever when choosing wine, reflecting the more educated consumer wanting to try something new! We’re predicting this trend to continue into 2016 with an even greater consumer interest in different wines of a diverse nature, such as Gruner Veltliner, Verdejo, Aglianico and Carmenere. Wine Development Specialist, Rachel Love, said “We expect to see customers moving away from perennial favourites and delving into something a little different, New Zealand Pinot Gris is one to watch!” Prosecco gets an upgrade Sparkling wine has been a particularly popular category for everyone this year, driven by growth in demand for Prosecco. Our Central, South and West, Wine Development Specialist, Simon Grayson said “Prosecco was such a big hit in 2015, and we foresee continued growth, with 2016 witnessing the premiumisation of Prosecco with customers buying ‘blingier’ looking larger formats like Bottega Prosecco’s Gold Magnums”. Food pairing We’ve seen a consumers trend when it comes to food and wine

Predictions 2016 | january/February 2016

Predictions 2016

“We’re seeing labels becoming a key focus for suppliers like the Georg Sandeman’s 2000 vintage special edition Ports where the labels feature all the key moments in the House’s history, a great way to make recommendations– consumers love a good story!”. Judith Nicholson, Assistant Wine Buyer, Matthew Clark.

“Beer is going to be huge in 2016, it’s been such a talking point this year with people even planning on pairing beers, ales and IPAs with their Christmas menus. Popular pairings are mince pies with Frontier lager, duck pâté and Vedett IPA, and turkey with Big Hub Hibernation White IPA. With so many styles to chose from, I’m definitely expecting more outlets to take advantage of this diverse category” Justin Wylde, Cider and Softs Marketing Manager, Matthew Clark.

matching, and have noticed consumers are willing to pay for for this tailored experience. Rachel Love said “Food pairing is a trend that is continuing to grow; consumers enjoy learning about what works well with food and also see it as an opportunity to trade up on wines without breaking the bank. Our customers realise that this is the best opportunity to sell more premium wines at a healthy profit; I believe we will continue to see this trend in 2016”. Beer gains new ground However, while 2015 may have been the year of Prosecco, Geoff Brown, Marketing Director at Matthew Clark predicts that next year’s big hit will be beer. He said “According to YouGov’s recent September statistics, women are drinking less sparkling wine and moving on to premium lagers[i]. In fact, the research shows that more women are drinking beer than Prosecco. I am expecting to see this trend continuing into 2016.” The beer category has been going from strength to strength with Christmas 2015 seeing our customers revamping their beer offering. Premium Spirits Premiumisation is a trend that can be expected to continue to define the spirits category in 2016, according to Matthew Clark’s Insight and Spirits teams, with premium Gin, Vodka and quality Rum leading the charge. We’re seeing our customers are buying an average of four more bottles of Vodka per month in comparison to the same time period last year (August – October). “Bond might have something to do with this craze” says Lauren Guest, one of our Insight Managers. We’ve also seen an increase in Rum in the run up to Christmas, driven predominantly by spiced rum with our customers buying on average an additional 1.6 bottles of Spiced Rum in comparison to the same time period last year (August – October). Ahead of the game, we’ve released our Rum portfolio featuring over 70 Rums of all styles from all over the world including Mauritius, Venezuela, Guyana, Cuba and Jamaica. [i] AB Inbev Woman & Beer research by Flysearch based on 1,000 women in the UK over 25 years of age, September 2015.

january/february 2016 | Predictions 2016

Interview with Emanuele Mancini (pictured)

spirit lab How cocktails can be served in the nightclub environment and not just a bar When we approach a project for a club we focus on both speed and consistency. It’s a fast paced environment and bartenders need to deliver a large amount of drinks in a very limited and defined time frame. There is not much time to ‘fluff’ around with garnishes and sophisticated techniques, but this shouldn’t compromise the quality delivered to guests.

Q. Who founded Spirit Lab and who runs it? A.

The spirit lab was created by myself and I run it on a daily basis. I like to keep myself busy and I cover all of the sales, marketing and administration side of the business myself. Furthermore, I have a team of really talented and experienced tutors who deliver the course to our alumni.

are either not given the necessary know-how to start a career in the industry or are kept isolated and limited in terms of the knowledge they can learn in a specific venue. This is not because owner/managers are not passionate or knowledgeable enough, but because there is always less time to allocate to this kind of task and there are always more compelling things to do.

Q. What services does Spirit Lab offer?

I decided to open the academy in early 2014 and our bartending school offers top quality professional training with an aim of turning you into a world class bartender, achieving professional fulfillment and salary remuneration!

Q. What is professional background and that of your trainers?

Regarding our courses the first level is our ‘Foundation’ or as we call it international mixology course, that is aimed at beginners as well as developing Bartenders.

The Spirit Lab trainers are top of the range professionals with extensive experience in some of the world’s top establishments. Each of our tutors has more than 10 years experience in highend bars, private members clubs or luxury hotels around the globe. I personally have been involved in hospitality on an off for about 12 years now and I worked within several UK operations as well as in Asia. I started working in bars for the Maxwell group back in 2003 and I progress to work for several cocktail bars and nightclubs in UK. I then moved to Australia and worked for Hugo’s Bar in Manly/ Sydney (Awarded Best Bar in Australia 2010), opened The New Park Hyatt Sydney Hotel and ended up opening and managing a speak easy restaurant/bar called Reno Sweeny. I then moved back to the UK and opened the Cafe’ Royal Hotel after which I started The Spirit Lab.

Q. Why was Spirit Lab set up? A.

The Spirit Lab has been set up in order to raise bar standards throughout the world and get it back to the glorious past image of bartending by leveraging on a never-ending fundamental component: THE BARTENDER! I saw a gap in the market due to the fact that nowadays bar staff

Interview | january/february 2016

In a nutshell we offer: Professional bartending school in London. Basic and Advanced courses, bar and brand consultancy, job placement assistance, Level 1 diploma in spirit through our partner WSET which is recognised in 60 countries globally.

The other is our ‘Professional course’ or as we call it Advanced molecular course, that is aimed at solid Bartenders with 3+ years of experience. They both run for 1 full week (35h approximately) and our objective is to equip professional alumni with the level of mixology needed for a career progression or simply for a desire of expanding their horizon in cocktail making. We do provide a professional diploma at the end of every level and because we are an approved partner of WSET, students can decide to take a further exam in order to gain the Level 1 Award in Spirit which is recognised in 60 countries globally. Furthermore we do provide job placement assistant and real live training experience after the completion of the course (subject to T&C). In terms of consultancy for spirit brands or bar we do adopt a bespoke service on case by case project. This can go from a simple menu design, full in-house training, staff recruitment to push a product to market ect.

Q. What facilities does Spirit Lab have? A.

Our head office is located in a brand new building right in Piccadilly Circus in which we sometimes host the theoretical

Preparation and bar set up is key and everything needs to be a step away in order to maximise output. Our few golden rules to follow are: • • • • • •

Stick to the basics and do it well....from serving drinks in a cold glass to the napkin on the bar top Bar station needs to be fully stocked at all the time Pre-prepare your cocktail mix/base and garnishes (at least for your top 5 or most sold cocktails) Keep it clean, tidy and organised Work in tandem with your bar back and LOOK AFTER HIM! Have fun and cheer up the crowd

aspect of the course, however the practicing facility is located in the heart of the cool and hipster East London at Old Street! In this prestigious location, our state of the art bar has 4 stations equipped with all the necessary tools, glassware, top shelf spirits and machinery required by the industry today. All these elements aim to mold professional bartenders with the skills and confidence to work in the best establishments in the world.

Q. What kind of people are the courses and services aimed at? People who want to be bartenders, people who are already bartenders, companies that want to train their staff? A.

I pretty much aim at people who want to start working in a bar for several reasons. Some look to earn money while they are at university, looking to sustaining the gap year while travelling and some who chose this career path and want to build upon a foundation (bartenders that want to expand upon their knowledge or do full training and require a 3rd party to carry out the work).

Q. How is Spirit Lab special? A.

I believe we are special because we provide a very familiar and consultative approach from start to finish. We look after every single student and we make classes of a maximum of 8 students in order to spend time with every single one of them. We try to give live placement to students after they’ve finished the course in order to straight away put in place the skills they have learnt during the course and to understand the real operation in terms of delivering the product, pressure, handling clients etc (terms and conditions applying). Furthermore with a string of alumni who have gone on to secure jobs in leading bars and hotels, The Spirit Lab is increasingly becoming the choice for hiring managers and picking staff from!

+44 (0)203 356 2949 info@spiritlablondon.com

www.spiritlablondon.com

Spirit News

Fernet Branca competition adds a dash of Italian style Classic liqueur Fernet Branca is inviting bartenders to smarten up their drinks menus with a dash of Italian style. A new cocktail competition challenges mixologists to create two drinks, one which appeals to their own tastes, and one with a strong customer appeal. This ‘one for me, one for you’ approach reflects the role the distinctive herbal liqueur plays in the Italian social scene. Fernet Branca UK distributor Hi-Spirits is offering a £1000 cash prize to the winner, and the six finalists will also fly out to the Branca Distillery in Milan to face an international judging panel, as part of a unique tour of Italian distilleries.

“Fernet Branca has been lubricating conversations and social gatherings in Italy for 170 years. We know that bartenders love working with Fernet Branca, and so we’re challenging them to create a drink that they enjoy as well as one for their customers, in order to keep the conversation going.” Dan Bolton, Managing Director of Hi-Spirits.

The ‘one for me’ bartender’s choice cocktail must include a minimum of 20ml of Fernet Branca, while the ‘one for you’ with customer appeal must include at least 10ml of Fernet Branca. The competition is open for entries from January until the end of February. The best will be invited to take part in six regional heats held during March at venues in London, Newcastle, Glasgow, Leeds, Liverpool, and Bristol. Full entry details and rules are online at www.hi-spirits.com/competitions The winner from each heat will take part in the final at the Branca distillery, Milan in April. As well as making their ‘one for me’ bartender’s choice drink for the judges, they will be challenged to create a cocktail from ingredients supplied on the day. The trip will also include a visit to the Antiche distillery in Venice, where Antica Sambuca is made, and the Lazzaroni Amaretto distillery in Milan. Along with the £1000 cash prize the winner will also be invited to join the Fernet Branca Secret Society, an exclusive drinks industry group which celebrates the heritage and versatility of the liqueur. Invented in Milan in 1845 by Bernardino Branca, Fernet Branca is a digestif amaro liqueur with a distinctive bitter flavour, and is still made to the closely-guarded original recipe. Along with Fernet Branca, other speciality drinks from Fratelli Branca Distillerie distributed in the UK by Hi-Spirits are: • Branca Menta, a distinctive 28% ABV mint-flavour liqueur, with a refreshing flavour profile. • Carpano Antica Formula, the original Italian vermouth, at 16.5% ABV. Created in 1786 and made with wines blended with carefully selected mountain herbs. • Carpano Punt e Mes, a 16% ABV classic dry red vermouth, ideal for Italian cocktails including the Negroni and Americano. • Borghetti Caffe – the original 25% ABV espresso coffee liqueur, made to the 1860 recipe.

Spirit News | january/february 2016

Venue Insight

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Sound

Uberhaus gets Lebanon’s first Evo 6E xxxxxxxxx

Audiotec Group has installed a Funktion One Evo 6E solution into the new winter venue of Beirut club, Uberhaus. This is the first time an Evo system has been installed in the country. “The club owners put the sound system as their top priority, they wanted to have something that will create a buzz in the industry and ensure Uberhaus is featured in the top club sound systems around the world,” said Audiotec Group Managing Partner, Ralph Choueiri. “I heard the Evo 6E at their launch in Frankfurt and I was simply blown away. When the owners asked me which speaker to use for xxxxxxxxxxx their system I didn’t think twice about it.” To cover the venue, Audiotec installed a system comprising eight Evo 6E cabinets in a four point setup firing at the dancefloor and four F221 subs placed in a mono block in the centre position underneath the DJ booth. Despite the potential for difficult acoustics, Mr Choueiri states that there were no challenges with the project.

“We are very proud to have Funktion One as our partner in all of our projects and our latest instalment of the Evo 6E with a four point system transformed our club into a powerful beast that growls from within. International artists were shocked by the crisp quality of those speakers and the bass is so powerful that we had to build a five ton concrete booth to avoid vibrations.” Ali Saleh, Managing Partner, Uberhaus.

xxxxxxxxxxxxxxxxxxxxx

Sound | december/january january/february 2016 2016

“The venue is made of empty shipping containers. We were afraid that with such speakers and low frequency power we would have everything resonate. But the team at local acoustic consultancy, 21dB, did a great job with the acoustic treatment of the venue which helped us achieve such an amazing sound,” he explained. ‘We are very happy with the result; this venue’s sound system is simply the best we’ve ever installed or listened to yet,’ concluded Mr Choueiri. ‘The client was simply blown away by the result. The energy and power you get when dancing is just beyond words.’

FUNKTION-ONE SOUND SPECIALIST SOUND DESIGNS TOUR, EVENT & CONCERT SOUND 1ST CLASS INTELLIGENT LIGHTING WORLD CLASS LASER SYSTEMS MOVING LIGHT RIGS ARCHITECTURAL LIGHTING CRYOTECHNICS & PYROTECHNICS SMOKE & HAZE SYSTEMS PROJECT MANAGEMENT ACOUSTIC TREATMENT APPROVED ELECTRICAL INSTALLS LED LARGE FORMAT SCREENS TOUCHSCREEN CONTROL SYSTEMS 3D DESIGN WALK-THROUGHS BEAM TABLE LASER SYSTEMS RECORDING & PRODUCTION STUDIOS

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Withover over10 10years yearsofofexpertise expertiseininsetting settinghigher higherstandards standards with with sound, sound,light, light,laser laser and and effects With effects systems, PSL operate exclusively to our requirement for engineering perfection. systems, PSL operate exclusively to our requirement for engineering perfection. Constantly Constantly what re-inventing we doparticular and payingattention particular to every re-inventing we do what and paying to attention every client’s visionclient’s allowsvision our allows our passion work to and standshoulders head andabove shoulders above our competitors. passion for our workfortoour stand head our competitors. Whether your project is venue based, an event, festival or tour, involving PSL at the design Whether your project is venue based, an event, festival or tour, involving PSL at the design stage is a decision that guarantees your vision is in safe hands. stage is a decision that guarantees your vision is in safe hands. Call us today for a friendly chat. Call us today for a friendly chat.

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DEALER

Mixology

vapour creations safe dry ice effects Vapour Creations began distributing safe, food grade Dry Ice with their launch at the Imbibe Live expo where the company showcased alongside partners for vodka, Zing Vodka.

Over this period the company has grown from strength to strength and now supplies food grade Dry Ice nationwide. We asked Managing Director Hal Hutchison what 2016 holds for the company.

“2016 is looking like a very good year for us, we’ve invested in a high quality mobile bar where we’ll be showcasing our cocktail creations across the country. We are also working with a leading ice cream company to produce a signature alcoholic sorbet made with the carbonating properties of dry ice, this means the sorbet is one of the smoothest on the market yet with a distinctive tingly, fizzy sensation due to the carbon dioxide frozen within. It’s a sorbet which you can eat at home or at your favourite bar or restaurant - best yet it tastes like lemon meringue pie!” Dry Ice can be used to create many effects from premium bottle service, food presentation, molecular mixology, instant ice cream/ sorbets, even logistics and what started it all off – Vapour Shots!

We’ve been lucky enough to partner with a number of resellers and distributors of our products & we’re always on the lookout for innovative companies to assist with this. Customers find that Dry Ice cocktails are the most photographed & talked about by customers over other options.

Mixology | december/january 2016

Cocktails

Sorbets

Foods

Shots

If youâ&#x20AC;&#x2122;re looking to add a unique twist to your menu, or a signature cocktail feel free to contact Hal Hutchison directly. Hal Hutchison:

+44 (0)784 1411 236

sales@vapourcreations.com

www.vapourcreations.com

Festivals

The Social Following on from the sell out Summer Social, Nic Fanciulli’s Social brand returns with an all star line up for its Winter Edition on the 6th February 2016. Expect the highest level of production and atmosphere, as the social step things up once again and move the Winter Social to its new home, the Kent County Show ground. The venue captures the great outdoors, but delivers an intimacy we all crave through it’s many external acres, to its raw Warehouse space that will set an atmosphere for what is coming to be renowned as the biggest house & techno festival in the UK! Over the year’s they’ve seen the likes of Carl Cox, Marco Carola, Richie Hawtin, Loco Dice, Jamie Jones & many more perform at the Social and this years winter edition is no exception.

LINE UP: Adam Beyer, Art Department, Ame (Dj Set), B-Traits, Eats Everything, Eli & Fur, Joris Voorn, Guy Gerber, Maya Jane Coles, Nic Fanciulli, Nina Kraviz, Russ Yallop, Steve Lawler, Yousef and Resident Rob Cockerton.

Spirits | december/january 2016

Tickets available at:

www.thesocialfestival.com

january/february 2016 | Festivals

Spirits

molvino fine wines & spirits co. ltd Molvino Fine Wines & Spirits Co. Ltd offers their new, exclusive additions to their unique Firestarter Vodka range as of January 2016. The new Firestarter Vodka glass, crystal style bottles with its unique design, high quality appearance is going to create a real buzz in the vodka category and adding an energy drink as well is very clever.

Molvino has the ethos of... “distill a quality vodka in a unique package and be that different brand in the market that captures interest as well as offering a great premium vodka “

The new vodka that has now been 7 times filtered for even smoother taste and profile and is offered in 1 liter, 700ml and 350ml bottles.

Adding our own, exclusive Kickstarter Energy drink just adds to the experience and completes the offering so well.

Already recognized by IWSC with medal status for taste and packaging, the new products are definitely unique and will add that extra interest in back bars and table service options to as Kickstarter offers the perfect mixer.

With interest already generated from exhibiting at shows in late 2015 and tasting events the new portfolio is available from Molvino (sales@molvino.co.uk) as of January and will surely be a great option for 2016.

Molvino Business Development Manager, Mark Ingram said “We have been working hard to develop the Firestarter range after our success with the 5 times filtered canister option.

Spirits | january/february 2016

Drink News

LGa suggest calorie counts placed on alcoholic drinks The Local Government Association, which represents nearly 400 councils, has said the hidden effects of calories is contributing to an obesity crisis here in the UK. This adds to the recent call by MEPs for adding calorie labels on all alcoholic drinks in a vote at the European Parliament. The LGA also believes companies should be forced to warn people of the contributing factor of weight gain by drinking alcohol. With one of the highest obesity rates in Western Europe, the LGA says calories from alcohol are classed as ‘empty calories’, with no nutritional value as drinking alcohol reduces the amount of fat the body will burn off. The UK is one of the most obese nations in the world. Roughly a quarter of adults are classed as obese. The drinks industry is open to the idea of labelling drinks with calorie labels but feels it is more important to highlight the amount of units contained within each drink.

“Europe is still the heaviest-drinking region in the world but many people don’t realise that a large glass of wine contains the same number of calories as a slice of cake. In order to reduce the burden of alcohol-related harm, we must make sure people are given clear information to enable them to make informed choices.” Glenis Willmott , MEP for the East of England

“Most people are aware that excessive alcohol can lead to serious health problems like liver and heart damage, and an increased risk of cancer. However, the amount of calories from an average night’s drinking isn’t so well-known. The onus is on the big breweries to do more to provide clear and prominent labelling. Providing people with the right information allows them to make choices about what they eat and drink. Prevention is the only way we are going to tackle the obesity crisis, which is costing the NHS more than £5bn every year.” Izzie Seccombe, LGA.

Did you know? A large glass of red wine contains as much as 200 calories. The same amount as found in a jam doughnut.

Drink News | january/february 2016

Drink News

HEINEKEN welcomes Red Stripe to its UK business Following a global deal with Diageo worth $780.5m, HEINEKEN will take control of Red Stripe in the UK from 1 January 2016. The Jamaican lager will join HEINEKEN’s premium range of beers in the UK which includes Heineken®, Desperados, Tiger, Sol and Birra Moretti.

“We are hugely excited about Red Stripe joining our premium beer portfolio. The beer has a rich heritage – from its links with music through the decades, to its famous cans and stubby bottles. Red Stripe brings with it a wealth of opportunities for our customers which we will support through brand investment and innovation.” David Forde, MD of HEINEKEN in the UK.

TWO BILLION APPLES HARVESTED IN RECORD CROP The makers of Strongbow and Bulmers cider are toasting a record-breaking apple harvest which saw nearly two billion apples harvested. HEINEKEN, who use around 30 per cent of all the apples grown in the UK for their ciders, harvested and milled over 128,000 tonnes of apples in 2015 at their mill in Ledbury, Herefordshire. The record is thanks to the hundreds of farmers who work at the 10,000 acres of orchards HEINEKEN source their apples from.

“Our cider is down to the dedication and commitment of the hundreds of farmers who nurture, grow and harvest the bittersweet apples we need for the distinctive taste of Strongbow and Bulmers.” Alexander Brinkerink, Cider Plant Manager. If placed on top of one another, the two billion apples would reach the International Space Station and back 100 times.

january/February 2016 | Drink News

Spirit News

international spirits challenge 2016 As the most authoritative, highly respected and influential spirits competitions in the world, The International Spirits Challenge has reached its 21st year. The premier event runs a rigorous and independently judged competition encouraging participants to produce high calibre designs, campaigns as well as spirits each year. With more than 1,300 entries from nearly 70 countries worldwide, the International Spirits Challenge is a competition worthy of winning with impressive achievement and is supported by many of the world’s leading spirits producers as the international standard for both quality and excellence. The competition is judged by a specialist panel of international representative leaders in the business including master blenders and distillers, importers, distributors, buyers, consultants, journalists, authors and independent experts.

The competition is broken down into several categories:

Distiller Awards

The 2016 categories for Distiller Awards are as follows: Gin Producer of the Year Liqueur Producer of the Year Vodka Producer of the Year Tequila Producer of the Year Scotch Whisky Producer of the Year World Whisky Producer of the Year Brandy/Cognac producer of the Year Rum Producer of the Year Supermarket Own Branded Spirits Range of the Year Supreme Champion Spirit For this category, all trophy winners are re-tasted blind by category chairmen to be awarded the highest scoring trophy winner. Distiller of the Year Designed to show consistent excellence and quality across large spirit portfolios. The award is scored on weighted points system based on the performance of all brands entered by a company.

Design & Packaging Awards

The 2016 categories for Design and Packaging Awards are as follows: Established Individual Product Established Product Range New Individual Product New Product Range Repackaged Individual Product Repackaged Product Range Design & Packaging for Travel Retail Design & Packaging for the On-Trade Innovative Graphic Design Innovative Pack Format

Spirit News | january/february 2016

“Truly international and representative of the industry” How the awards are merited: Trophy 90-100

Outstanding product, exceptional quality.

Gold

80-89.9

Execllent product, superb standard.

Silver

70-79.9

Fine product, above average.

Bronze 60-69.9

Good product, meets the quality standard set by the ISC

Marketing Awards

The 2016 categories for Marketing Awards are as follows: Launch Campaign Intergrated Campaign Advertising Campaign Digital & Social Media Campaign Experiential Campaign PR Campaign Spirits PR Company of the Year

Special Recognition Awards

The 2016 categories for Recognition Awards are as follows: Master Blender/Distiller of the Year Rising Star Award Lifetime Achievement Award

Entry Information Cost of entry: £185 £175 £165 £155

1-4 entries 5.10 entries 11-20 entries 21+ entries

To enter the International Spirits Challenge 2016, please go to:

www.internationalspiritschallenge.com For all other information please contact:

isc@drinksint.com

5 Top Hull Venues

pozition night club Based on George Street in Hull, The Big Student Social (every Thursday) plays beats from 80’s and 90’s dance music, indie through to r’n’b while every Saturday there is a night called Freshly Squeezed which plays the latest tunes. From a choice of 4 dance floors and 8 bars, you will find a chic looking champagne lounge and VIP area.

ASYLUM NIGHT CLUB Situated on the Hull University campus and run by their own Union, the club runs Hull’s biggest and longest student night; The Tower, and won BEDA student venue of the year in 2004. Music varies to help cater for everyone. Saturday is the main student night called Brassick. Situated on Cottingham Road, Hull. Open Mon - Sun: 10pm - 3am.

spiders night club An alternative venue to typical club beats, Spiders plays metal, Motown, punk, indie and rock music. With over 30 years of business, running both Fridays and Saturdays from 9.30pm - 2.30pm. £2.50 entree fee for members or £3 for guests.

The welly club Found on Beverley Road, The Welly Club provides guest DJs, theme nights and live shows and rock and indie nights to keep you thoroughly entertained. With two main floors, a mind blowing lighting and sound system, you will also find a lounge and terrace bar with outdoor seating selling premium spirits and champagnes. Opening hours are 10pm - 3am with a dress to impress dress code.

lizard lounge bar & club A unique bar with late night club licence and strict dress code policy. On Wednesday nights, there is an over 25’s policy with live entertainment and resident DJ. Thursday nights is Swing and Jazz. Friday night includes top DJ’s playing the freshest music while Saturday night called Paparazzi, starts at 6pm with a grand piano, coktails and champagne.

5 Top Hull Venues | january/February 2016

Reviews Interview

SECCO+

SECCO+ comes in a golden metalised bottle denoting both high-class and luxury appeal to someone who appreciates the taste of prestigious sparkling wine Prosecco. With more and more people now converting from Champagne to Prosecco, there is a growing market and appeal for SECCO+. The speciality range comes in a variety of bottles including; Pink Guava (guava and elderberry flavour), Classic (Prosecco D.O.C Treviso), Kokos (coconut flavour) and Energy (red berry flavour). As someone who had already converted to drinking Prosecco, I was very curious to try the German produced range of sparkling wine, and now having tasted the range, I admire what SECCO+ has managed to accomplish. While I was dubious at first to try a flavoured version of one of my all-time favourite drinks, I was totally won over - especially by their Pink Guava flavour which apparently is not only low-calorie, but comes with a dash of vitamin C. All the more to relish this fruity and flowerly flavoured sparkling wine. Venue Insight Magazine gives SECCO+ it’s thumbs up recommendation.

Freddies Fruit Lager Freddies Fruit Lagers come in two different flavours; Mango and Wild Berries. The beer is specially brewed to reduce that lagery, hoppy taste and bridge the gap between sweet cider and mainstream lager. Having tasted both great flavours, the speciality brews certainly have done just that. Freddies Fruit Lager may have more of an appeal to a cider drinker or someone who appreciates RTD’s than that of a beer connoisseur what with it’s sweet and distinct flavour, yet it is hard to distingush that this is actually beer and from my personal background of liking sweet flavoured drinks, it certainly has that appeal. Freddies Mango Fruit Lager contains real mango fruit flavours and to the taste, it has taken away that lagery flavour that for me was a real selling point. Unlike some sweet flavoured drinks and alcopops, I didn’t find that with these beers, I would be limited to having just one or two in an evening. Freddies Fruit Lager gets Venue Insight recommendations for those seeking an alternative to cider and away from alcopop drinks.

Reviews | January/February 2016

Venue News

Clarendon Cocktail Cellar A new cocktail bar has opened in Pimlico that combines cocktails inspired by iconic Twentieth Century art. The Clarendon Cocktail Cellar is situated beneath the popular Cambridge Street Cafe in Pimlico and is part of Artist Residence, the boutique 10 bedroom hotel on the same premises. The name comes from Eighteenth Century pub The Claredon, which stood there until recently, and the bar serves a range of cocktails and food with unlimited free popcorn to its guests. Stephen Ruse, Bar Manager, has created sups using house-infused spirits.Cocktails have been inspired by the great works of Andy Warhol (Campbell Soup Cans: bacon bourbon with pepper, worcester sauce, lemon, tomato juice, celery salt and horseradish) and Edvard Munch (mescal, lime, cassis, agave and habanero tincture).

Claredon Cocktail Cellar Address: 52 Cambridge Street, London SW1V 4QQ Opening Hours: Mon - Thurs: 5 - 11pm Fri & Sat: 5pm - midnight Sun: 5 - 10pm Tel: 0203 262 0502

www.clarendoncocktailcellar.co.uk

Get in touch +44 (0)1634 568925

VENUE

INSIGHT

NIGHT TIME INDUSTRY MAGAZINE

WWW.FACEBOOK.COM/VENUEINSIGHT

WWW.TWITTER.COM/VENUEINSIGHT

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Interview

www.venue-insight.com | Interview 11

Venue Insight

exclusive hire of skylon restaurant, bar & grill

Located within the iconic Royal Festival Hall, Skylon, which takes its name from the famous landmark built in celebration of the 1951 Festival of Britain, offers a spectacular panorama of London’s skyline with floor to ceiling glass windows overlooking the River Thames. Presenting the ultimate vantage point and capturing the buzz of the capital, Skylon is a destination venue, occupying a triple-height room that is divided into three distinct areas – restaurant, bar and grill – with bespoke, bronze-coloured chandeliers that punctuate the space.

Hosting an Event Canapé Receptions, Group Dining & Exclusive Hires Capacities

................................................................................................................... STANDING SEATED ................................................................................................................... SEMI EXCLUSIVE HIRE (Restaurant)

RIVER VIEW (Semi Private Dining)

150 60

120 50

GROUP DINING 60 ................................................................................................................... EXCLUSIVE HIRE (Whole Venue) 500 300 ...................................................................................................................

Weddings, standing receptions, business dinners or product launches; whatever the occasion, Skylon has a number of event spaces that are adaptable to suit any style, and most importantly, an organised and enthusiastic team dedicated to making every detail of your event a success. Offering contemporary British cuisine from our renowned Head Chef Tom Cook and a wine and cocktail list to match, the elegant surroundings of the restaurant can accommodate group bookings of up to 150 guests for standing or 120 guests for seated events. Alternatively you can exclusively hire the whole venue, which can host up to 500 guests for standing or up to 300 guests for seated events. If you’re looking for something a little more secluded, our intimate River View can offer the perfect semi private space with unique views, which is available for groups of up to 60 guests. Furthermore, Skylon can provide catering in other private spaces around the Southbank Centre and also has a destination bar, which is legendary for its inventive cocktails.

Venue Insight | january/february 2016

Perfect for Celebrations Movie Premiers Corporate Events Bar & Bat Mitzvahâ&#x20AC;&#x2122;s Wedding Receptions Drinks Receptions Launch Parties Group Dining

address ROYAL FESTIVAL HALL LONDON SE1 8XX

river view The River View reception area is our semi-private dining space and boasts outstanding views over the bustling Southbank and River Thames. Situated in the middle of the restaurant, this space gives diners an uninterrupted view whilst still benefiting from the atmosphere of the restaurant, bar and grill. This space is perfect for corporate events, special occasions and drinks parties and can accommodate up to 50 guests for seated events or up to 60 guests for standing receptions. ...................................................................................................................

private events & celebrations With fabulous interiors, great service and a contemporary British menu, Skylon has the wow factor for any exclusive private party or celebration. With its beautiful views of the Southbank and unique atmosphere, it rivals any event space in London. The venue offers attractive interiors as well as styling flexibility should you wish to transform the space completely, or simply keep it as it is. Our on-site event manager will guide you through every detail, from planning to execution, to ensure your event will be one to remember.

book now

020 7654 7800

skylonreservations@danddlondon.com

Brittains are a Yorkshire based company producing the finest quality premium vodkas. Brittains produce an extensive and exciting range of flavoured vodkas all produced using their own premium vodka. All deliver exceptional flavour and hit the spot with a rich, smooth & luxurious sensation. Whichever you choose, Brittains hope you enjoy the experience!

Drink News | january/february 2016

Drink News

The range of product has also attracted some encouraging testimonies such as the one below from Andrew Pern, proprietor of The Star Inn at Harome, North Yorkshire.

â&#x20AC;&#x153;The depth of flavour of the vodka not only suits Autumn/Wintertime refuelling, but is also an ideal mixer to use in the height of summer as the base for a refreshing cocktail, or even, as we do, poured over lovely summer berries and served with local clotted cream or ice creamâ&#x20AC;? Andrew Pern, Head Chef and owner of The Star Inn at Harome.

www.anextraordinaryspirit.com

THE NEW SHOT ON THE BLOCK Discover the kid in yourself...

- The Aftershot Experience

News

Anti-wee paint for hackney walls Hackney Council is the first UK authority to use a new liquidrepelling coating to the walls of the London borough of Hackney in a bit to deter night time drinkers that urinate on walls. The special liquid application is currently being trialled by the East London council who have adorned the liquid to external walls near pubs and bars. The paint creates a barrier that repells any liquid splashed against the bricks back to the offender. The aim of reducing foul smelling odours and staining of walls which currently costs Hackney Council over £100,000 a year on cleaning urine off council owned buildings and pavements. The invisible paint has been made by US company UltraTech. The paint has already been used overseas in San Francisco.

Cabinet member for neighbourhoods, Feryal Dermici explained.

“If the prospect of a fine doesn’t put them off from weeing in the street, maybe the risk of getting covered in urine will.” Dermici urged night time drinkers to “think about the people living nearby”. Monika, a Duty Manager from Nuffield Health said:“It’s not very nice. When I open it’s the first thing I go check. People pee in the fire exit. Sometimes there’s sick too. I have to hose it down. It smells particularly bad after the weekends.”

We can offer a full range of embroidered or printed clothing to suit any style and budget

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Drinks | december/january 2016

News

new Controversial alcohol guidelines New guidelines produced by the UK Chief Medical Officers have been released for alcohol consumption, warning that increased alcohol drinking can cause the risk of a range of cancers. The new guidelines, which are also supported by the Committee on Carcinogenicity (CoC) on alcohol and cancer risk, outline the significant long term damage based around consumer habits in the UK. The guidelines have already had accusations of scaremongering and regarded by many as ‘controversal’. CAMRA released a brief statement:

“The best kind of health advice is that based on clear and undisputed evidence. We are uncertain whether there is sufficient agreement among experts to support these new guidelines. We will be consulting with our members and other consumers to find out their views on the guidance and will feedback their opinions to the Chief Medical Officer.” Tim Page, CAMRA Chief Executive

The official guideline release states it is now known that the risks start from any level of regular drinking, increasing with each further drink. The aim of the guidelines are to keep the risk of mortality from cancers or other diseases low. “Drinking any level of alcohol regularly carries a health risk for anyone, but if men and women limit their intake to no more than 14 units a week it keeps the risk of illness like cancer and liver disease low.

“I want pregnant women to be very clear that they should avoid alcohol as a precaution. Although the risk of harm to the baby is low if they have drunk small amounts of alcohol before becoming aware of the pregnancy, there is no ‘safe’ level of alcohol to drink when you are pregnant. What we are aiming to do with these guidelines is give the public the latest and most up to date scientific information so that they can make informed decisions about their own drinking and the level of risk they are prepared to take.” Dame Sally Davies, Chief Medical Officer for England

To view the new guidelines, please go to: www.gov.uk/government/consultations/health-risks-from-alcohol-new-guidelines

RTD’s

ONE IN ROME: BrewDog pulls an Italian job with the launch of new craft beer bar in culture capital, Rome BrewDog debuted its 42nd venue worldwide in Rome, Italy in December. The new venue will be situated in the heart of the ancient city in front of the Colosseum, offering beer fans both international and locally sourced brews. BrewDog Rome will offer a selection of tap takeovers in coming months. In its unrelenting mission to further the craft beer revolution, Scottish craft brewery BrewDog bolsters its empire with the opening of BrewDog Rome. Notching up a third venue in Italy, BrewDog Roma will join bars in Florence and Bologna, and will open its doors on Friday 18th December. Sitting next to one of the world’s greatest works of architecture and engineering, the Colosseum, within Via del Monte Oppio, BrewDog Rome bestows its own masterpieces on this city rich in culture; exquisite craft beer. A site teeming with ancient history, this latest bar will act as a modern hub for hop fanatics the world over. The bar will serve 20 draft lines, half of which will be BrewDog headliners including the flagship Punk IPA, Jack Hammer, This.Is.Lager and Dead Pony Club, and half carefully selected beers from an array of independent craft breweries including Italian breweries Loverbeer and Toccalmatto. A menu of curated dishes selected for their beer pairing abilities will complement the brew menu, with paninis, hots dogs, and a delicatessen. BrewDog Co-Founder James Watt said: “BrewDog Rome is a massive landmark launch for us – Italy’s known for its masters of art and architecture, and this bar will provide a showcase for masters in our own artistic arena; brewing. As we continue with our craft beer revolution, it’s only right that we shore up our Empire by opening more bars in countries which have already taken the craft beer message to heart, conquering new cities and converting even more locals to the movement. Come and visit the Colosseum of craft!” BrewDog’s phenomenal success in the craft beer scene has resulted in the opening of 43 bars worldwide since its first venue launched in Aberdeen in 2010. BrewDog’s popularity is in part down to its game-changing crowdfunding scheme, Equity for Punks, a scheme which turned the traditional business model on its head and which has so far raised more than £20m over four rounds. The bar, situated at Via delle Terme di Tito, 80 00184, Roma, will play host to various special events including exclusive opportunities to meet world-renowned craft brewers at regular ‘meet the brewer’ events. James Watt continued: “2015 has been another phenomenal year for BrewDog, and new openings like this one in Rome are the reason we run Equity for Punks. We’re committed to giving back to our community of beer fans by working with them to launch awesome new venues in amazing cities across the world. The number of likeminded craft beer enthusiasts we’re reaching is at an all time high, and we love that we can champion other local breweries in the process. The craft beer Empire wasn’t built in a day, but it’s an unstoppable wave sweeping the globe and we couldn’t be more excited to see its mighty progress cutting a swathe through the boring mass-produced beer industry.”

Selected Installations:

Void Acoustics designs, manufactures and distributes advanced professional audio systems for the installed and live sound market sectors. The company oďŹ&#x20AC;ers an evolved series of audio solutions that encompass loudspeaker systems, power ampliiers, control electronics and accessories.

voidacoustics.com

RTD’s

Mason Jar madness Huge interest from consumers for inventive drinking and presentation has become a big thing and leading the way for 2016 seems to be the ready to drink mason jar. Drinks including moonshine all the way to high end ready to drink cocktails it seems anything can be sold in what is in effect … an empty jam jar. They stand out and the contents usually mysterious and its that what is making consumers try these a couple years ago you wouldn’t dream of going into a bar and ordering a moonshine. Here are our top 5 ready to drink mason jar serves that will save time and are suited to pretty much all venues.

Ones to watch... Midnight Moon Moonshine

Poison Cocktails

Firefly Moonshine

Ole Smoky

King Bloom Cocktails

Recipes

Ginger Ninja Ingredients

How to make

• 1/2 cup coconut water

1. Place all ingredients in a tumbler.

• 1/2 teaspoon honey

2. Add ice to the tumbler and shake well.

• 1/2 inch grated ginger

3. Strain into a glass.

• Juice of 1/2 lemon

4. Add a slice of lemon.

• Couple of mint leaves

5. Add mint leaves.

• Pinch of turmeric

6. Serve.

Virgin Pina Colada Ingredients • 2 scoops of vanilla ice cream • Pineapple chunks

How to make 1. Place the ice cream, pineapple chunks and coconut milk to a blender. 2. Blend until smooth.

• 300ml coconut milk

3. Add a slice of pineapple and cherry to the glass.

• 2 cherries

4. Serve.

Berry Slush How to make Ingredients

1. Add sugar to a pan of 300ml water.

• 150g sugar

2. Bring to the boil.

• 300g raspberries

3. Add raspberries and blueberries.

• 300g blueberries

4. Simmer for a couple of minutes.

• Red grape juice

5. Allow to cool and sieve into a blender. 6. Add ice and red grape juice and blend. 7. Serve in a tall glass.

Recipes | january/February 2016

Recipes

Nojito Ingredients

How to make

• 1 oz lime wedges or 5 dashes of lime juice

1. Squash the lime wedges and mint leaves in a highball glass.

• 4 oz soda water or lemonade

2. Add the brown sugar.

• 6 mint leaves

3. Fill the glass with ice and stir.

• 2 tsp brown sugar

4. Top the mixture with soda or lemonade. 5. Add a twig of mint for decoration.

Virgin Margarita Ingredients

How to make

• 1/2 cup lemonade

1. Put the ingredients in a blender.

• 1/2 cup orange juice

2. Add crushed ice and blend until smooth.

• 1/4 cup fresh lime juice

3. Use a wedge of lime to wet the edge of a margarita glass.

• Wedge of lime to serve • Table salt

Non alcoholic Strawberry Daiquiri Ingredients • 2 large strawberries with the tops taken off • 1/4 cup white sugar • 1 tbsp of lime juice • 3/4 cup of lemonade

4. Dip the glass in salt to cover the rim. 5. Garnish the side of the glass with another lime and serve.

How to make 1. Blend the strawberries, sugar, lime juice and lemonade together until they are thoroughly mixed. 2. Add ice and blend again until the ice is crushed and the mixture is smooth. 3. Pour into a cocktail glass and serve with fresh strawberries or lime wedges.

january/February 2016 | Recipes

News

Champion bartenders launch revolutionary range of purees and syrups for the cocktail and coffee market A new range of products developed in Italy has been unveiled in the UK with the backing of two of the British flair bartending industry’s most wellknown bartenders. ODK Mixers have been launched for the on-trade market by Tom Dyer and Andy Collinson. Tom Dyer is a multiple world champion of flair bartending and Guinness World record holder. Andy is a co-founder of the World Flair Association (alongside Tom Dyer), which has a global network that promotes and supports the bartending industry. The mixers have been designed to be easy to use, thus reducing the amount of time that it takes to make cocktails and speciality coffees whilst maintaining flavour, consistency and colour. The range has been developed in Italy by bartenders for bartenders. It includes three lines: fruit purees, syrups and a unique cream line with 26 flavours, including coconut puree, caramel syrup and pistachio cream. Tom and Andy were approached by ODK’s parent company to launch the line of mixers in the UK due to their extensive knowledge and experience of both the UK and global cocktail industry. Andy comments “We are passionate about the art of making cocktails so we were only willing to get behind the new venture if the product was of the highest quality. The whole range has been trialled in

News | january/February 2016

semi-secret at different London locations for around a year to a great reception, so we decided it was time to launch nationwide with our new online shop.” The mixers have been designed to work for all types of bars including those who already offer cocktails, as well as bars considering offering them. Each ODK Mixer is easy to open and ready for use instantly. The bottles have a built in pourer and valve which prevents air getting into the product when not in use, thus enabling a three month shelf life once opened and stored at room temperature. “ODK Mixers really can benefit any bar that wants to serve cocktails,” adds Andy. “We have helped several bars bring a cocktail offering to their customers by serving our ‘introduction cocktails’ which contain only 4 ingredients and need only 25 or 50ml of spirit.” Andy and Tom will be doing a city wide tour of bars across the UK starting in 2016 to allow bartenders to test the new products. To find out more about ODK or to purchase online, visit:

www.odkmixers.co.uk The UK cocktail industry is growing at the rate of 10% a year with an expected volume growth rate of nearly 50% by 2017. One quarter of the public say that they consume cocktails at least one a month when going out. Forecasters predict that the greater use of ready-made purees and syrups and will assist with the speed of service.

december/january 2016 | Shatlers

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