Bar april 2013

April 2013

www.barmagazine.co.uk

Developing premium bar excellence

Flavours are helping cider and vodka to buck the downward trend in alcohol consumption in Britain. However, for many reasons, these two categories are not the same. In this issue, we look at the incredible amount of innovation for both, but, while flavoured and infused vodkas are opening up new tastes for simple serves and cocktails, some cider makers are concerned about a plethora of fruity flavours harming the image of their industry, turning a craft product into little more than an “alcopop”. However, for now, the flow of new flavoured variants shows no sign of slowing down, while bartenders increasingly look to cider as a cocktail ingredient.

Purity is the key factor for water in the bar trade, and in this issue we find there are still opportunities for bottled and filtered water even though consumers know they can get free tap water. There are also reports looking at bar interiors, from trends and new designs for furniture through to ideas for graphics and visual display. Alongside this, we look at the practical side of running a bar, with advice on business and financial issues.

Mark Ludmon Editor

www.twitter.com/barmagazine

Cover picture: Bullet Vodka Mix range is part of growth in flavoured vodka. See page 35.

EDITOR Mark Ludmon • mark@cimltd.co.uk Tel 020 7627 4506 PUBLICATION MANAGER Manjeet Griffiths • manjeet@cimltd.co.uk Tel 01795 509109 Fax 01795 591065 ACCOUNT EXECUTIVES Lewis Thorne • lewis@cimltd.co.uk Bree Davies • bree@cimltd.co.uk Tel 01795 509109 Fax 01795 591065

CONTENTS APRIL

14

45 Regulars 07 Industry news 66 Barhopper diary Profiles 10 Munro’s, Glasgow 12 Sushinho, London 14 The Kelso, Loughborough 16 The Huxley, Edinburgh 18 Voltaire, London

CHIEF EXECUTIVE John Denning • jdenning@cimltd.co.uk STUDIO MANAGER Paula Smith • paula@cimltd.co.uk DESIGN & PRODUCTION Grant Waters • grant@cimltd.co.uk James Taylor • james@cimltd.co.uk ACCOUNTS Vickie Crawford • vickie@cimltd.co.uk Tel 01795 509103 www.barmagazine.co.uk www.twitter.com/barmagazine

27 Drink 21 Drinks news 27 Cider 30 Mixology 35 Flavoured vodka 38 Cognac 41 Water Features 45 Furniture design 51 Business planning 57 Visual display © 2013 CIM Online Limited, The Goods Shed, Jubilee Way, Whitstable Road, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher.

Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to CIM Online Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

www.barmagazine.co.uk |3

advertisement feature

Add a new dimension to karaoke

Karaoke pod at Lucky Voice Soho

More bar operators are turning to the Lucky Voice Enterprise unified software and hardware solution for private-room karaoke

F

rom Mahiki in Mayfair and The Roof Gardens in Kensington to Mansion House in Glasgow and Tiger Tiger venues around the UK, Lucky Voice is the UK’s leading provider of high-quality karaoke solutions to the licensed trade. Its karaoke pods are becoming an increasingly popular way for operators to increase revenue while also generating customer interest and engagement.

Lucky Voice Enterprise is the company’s bespoke karaoke software solution for private-room karaoke, used in its own venues and built on their years of experience in the trade. It has improved efficiency and profitability at Lucky Voice’s own bars in Brighton, Islington and Soho and it can do the same for other venues too.

Founded by Lastminute.com’s Martha Lane

6| www.barmagazine.co.uk

Fox with Nick Thistleton, the Lucky Voice business started with the premium private room karaoke venue in Soho, London, and has expanded not only to its three owner operated venues but also to five franchised operations across the UK. Each Lucky Voice venue consists of private pods, which hold four to 15 people, and up-to-date song lists on bespoke touch-screen technology.

The Lucky Voice brand is now widely regarded as the original and best karaoke solution for entertainment providers. Today, the company’s karaoke platform extends to a wide range of leisure businesses including bars, clubs, restaurants, bowling alleys and entertainment parks. Last year, Lucky Voice announced a partnership with Strike Bowling in Australia to provide its software to eight karaoke rooms at four

Strike Bowling Bars in New South Wales, Queensland and Victoria.

Lucky Voice Enterprise forms the core of the karaoke experience, whether in private room format for which Lucky Voice has become known, or as a bolt-on to existing VIP rooms or addition to a pre-existing entertainment suite. Under the “Powered

By Lucky Voice” brand, venue operators can license the Lucky Voice technology for their own business uses or franchise the entire concept including the company’s wellknown branding and design.

Enterprise has been built with the operator in mind and been designed to help businesses integrate the experience into their existing operation; a management panel allows operators to time and monitor user sessions, filter out explicit lyrics and add or remove time to the session remotely.

The software can be skinned to more accurately reflect an operator’s brand, and bespoke promotions and playlists can also be added.

Nick Thistleton, managing director of Lucky Voice, said: “’Powered by Lucky Voice’ has gained a strong foothold with the UK entertainment and leisure industries.

However, demand for our product now extends well beyond UK shores. We are excited to share our knowledge and expertise as we roll out the Lucky Voice experience to new markets and industry partners.”

To find out more, please call 020 7268 6404 or email franceska@luckyvoice.com or visit www.luckyvoice.com/b2b.

news

Appointments fuel growth for Hi-Spirits

Leading UK drinks company Hi-Spirits is stepping up growth after creating a new role of managing director and recruiting a leading bartender to build sales in Scotland’s on-trade.

Dan Bolton will join as managing director in May after previously heading wine importer Louis Latour Chris Deacon Agencies. He was also national account director at drinks supplier Matthew Clark and director of sales at Bibendum Wine.

He will look after day-to-day operations, freeing up the time of co-founders Jeremy and Sue Hill to focus on innovation, marketing and further development.

The company has appointed Chris Deacon to work with Scottish on-trade operators to build sales of Hi-Spirits’ brands, which include Buffalo Trace bourbon, Antica sambuca, Ron Abuelo rum, Broker’s Gin and Fireball

cinnamon liqueur. Chris was previously bar manager at Tigerlily in Edinburgh and also managed bars in Australia and New Zealand and worked at Edinburgh bars Tempus and The Voodoo Rooms.

The latest addition to the portfolio is the limited-edition super-premium vodka from Buffalo Trace distillery in Kentucky. Distilled 159 times, HDW CLIX takes its name from the initials of master distiller Harlen Wheatley and the Roman numerals for 159.

It is made from red winter wheat, rye, distiller’s grade corn and distiller’s malted barley and comes in a custom-made crystal decanter.

Retailing at £299, it has attracted interest from top-end bars for cocktails and for displaying as a talking point.

More at www.barmagazine.co.uk.

Cloud 23, the 23rdfloor bar at the Hilton Manchester Deansgate, has revealed new staff uniforms created by leading fashion designer Nadine Merabi.

The classic styles incorporate on-trend bespoke print panels by textile designer Rosie Spencer. It follows a complete refurbishment of the bar last year.

Port House comes to UK The Porterhouse Brewing Company in Dublin has opened its first Port House bar in London, serving up gin and port alongside Spanish-style tapas.

The venue in the Strand features the Gin Bar on the ground floor, with a wide selection of gins including the company’s own Dingle Original Gin, which is served with Fever-Tree tonic, cinnamon and orange. The Port Bar on the first floor has a range of 12 ports, with tasting menus and flights available.

The group, which brews stouts, ales and lagers at its Dublin brewery, opened its first Port House in Dublin city centre in 2006, followed by two more in other parts of the city.

Under the Porterhouse name, the company also has a bar in Covent Garden’s Maiden Lane plus three in Dublin, one in County Wicklow and one in Manhattan called Fraunces.

It is also preparing to begin distribution of products from its Dingle Distillery in County Kerry, which makes whiskey and vodka as well as gin.

Club specialists launch new venue The team behind some of London’s best-known nightspots have created a bar, club and restaurant in an historic site in Kensington.

3 Cromwell Road, in a threestory Georgian townhouse, includes The Back Room cocktail bar, which resembles an apothecary and has deep velvet banquette seating and a garden at the back. Cocktails will also be available in the club, The Basement.

It has been developed by Howard Spooner, who was previously involved in Public nightclub in Chelsea, owned The Leopard Lounge, Embargo and Crazy Larry’s in Chelsea and bought and restored the Hammersmith Palais and the Clapham Grand.

He has teamed up with Dipak Panchal, which whom he launched Dukebox nightclub in Chelsea last year. Previous incarnations of the Cromwell Road site include The Firehouse, The Hudson Club, Bratts and The Cromwellian.

Arc Inspirations has completed a refurbishment of its ground-floor restaurant at Trio Bar & Grill in Headingley, Leeds. Working with creative agency Caulder Moore, it has used a variety of fabrics, leathers, timbers, glass and metals to create a soft, appealing environment, including round enclosed seating, bench areas and a party table for large groups plus an open kitchen.

Christopher’s American Bar & Grill in London’s Covent Garden reopens in April after a threemonth refurbishment of both the dining room and the Martini Bar. Opened in 1991, the venue was bought by entrepreneur Ambar Paul in 2010. While retaining the “essence” of the original, the revamp includes a new Club Room for private events.

A new bar has been built at the Whitehall Hotel in Darwen, Lancashire, as part of the redevelopment of its main function room. Working with Bibi Interior Architecture, owners Neil and Tracy Bullows wanted to add modernity but remain sympathetic to the 19th-century building’s elegant and traditional aesthetics.

The bar top is made of Corian by DuPont while the side panels are from Muraspec’s Impressions range.

Bar operator Fluid Group is preparing for further expansion after the retirement of one of its founder shareholders, David King. Director Oliver Vaulkhard has taken on full ownership after buying out his fellow director who co-founded the company with him in 2001. More at www.barmagazine. co.uk. www.barmagazine.co.uk |7

news The Best Bar None scheme, which promotes responsible management and operation of licensed premises in town centres, is being extended beyond bars, clubs and pubs to include restaurants. It is being trialled in Woking where categories in its awards now include Best Restaurant. It involves local authorities and police and is sponsored by Miller Brands UK.

Langan’s Restaurants has completed a refurbishment of Odin’s Bar & Bistro in Marylebone, London, giving it a lighter air but retaining its classic qualities. It follows the expansion of Odin’s restaurant to take over the neighbouring Langan’s Bistro which has become Odin’s Bar. Odin’s specialises in classic cocktails include Martinis.

Staff at bars across the UK have been recognised in annual awards organised by leading operator TCG. Simon Meighan, general manager of Off the Wall in Chester, won the outstanding achievement award while the award for general manager of the year at TCG bars for younger people went to Carl Steane of Norwegian Blue in Manchester. More at www. barmagazine.co.uk.

The Oaka Group, which operates pubs and restaurants in Peterborough and Birmingham, has opened Oaka at The Mansion House in a local pub in Kennington, south London. The new-look pub and dining room specialises in pan-Asian cuisine for enjoying with craft beers from Peterborough’s Oakham Ales such as JHB, Citra, Inferno and Bishop’s Farewell.

8| www.barmagazine.co.uk

Boutique Bar Show heads for Manchester Details of next month’s Boutique Bar Show in Manchester have been announced, with presentations on drinks and cocktail competitions alongside new and exciting products.

The trade event at Manchester Town Hall on May 1 will showcase more than 100 spirits, liqueurs and beers from over 30 companies. Products new to the UK will include Peruvian rum Cartavio and Alipus Mezcal from Amathus, Langley’s No 8 Gin from Charter Brands, Takamaka Bay rums from the Seychelles and Juniper Vodka from Chase Distillery.

As well as Amathus, other returning exhibitors include Eaux De Vie, Speciality Brands, Emporia Brands, Sipsmith Independent Spirits, Chase Distillers, Morgenrot, Bramley & Gage, Cask Liquid Marketing, First Drinks, Funkin, Chilli Marketing,

Ron Zacapa rum and West Brewery.

Presentations will include drinks historians Jared Brown and Anistatia Miller on Cuban cocktails, SteamPunk Distillers from the Still Room at Jake’s Bar in Leeds on distillation and the team from the Rivoli Bar at London’s Ritz Hotel on the Manhattan.

Bar supplier Molecular Mixology. co.uk will present new bartending techniques and also host the “wandering trolley” with ideas for bartenders to bring more impact to drinks.

The show also features the northern heat of the Brugal Rumble, an inter-city competition featuring bartenders from Manchester, Leeds, Chester and Liverpool. It also sees the return of the Secret Bar – a bar concept that will not be unveiled until the show.

To register and find out more, visit www. boutiquebarshow.com.

Lucky Voice takes to the Roof The Roof Gardens in Kensington, London, has installed the latest system from karaoke specialist Lucky Voice to complement its new live music offering.

The club, part of Virgin Limited Edition, has launched karaoke “powered by Lucky Voice” in its cowinspired VIP Moo Room. It follows the launch of a new line-up of Friday and Saturday live music.

Lucky Voice is expanding its karaoke offering for commercial partners including bars, pubs and clubs. Options include Lucky Voice Enterprise, its custom-built touchscreen karaoke software, and Lucky Voice Pro, an online streaming service that works via a laptop.

A dedicated cava bar has been created at Spanish restaurant Aqua Nueva in London’s West End, showcasing 15 white and rosé cavas. Available by the glass or the bottle, they include Kripta Gran Reserva and Alta Alella Laietà. With Castillo Perelada, the restaurant has created a flight of three wines, including Gran Claustro 2008, for £19 and runs monthly hour-long masterclasses.

Victorian explorer inspires bar Inception Group, headed by Charlie Gilkes and Duncan Stirling, has revealed plans for its new site in London’s Mayfair, which is due to open in May. Mr Fogg’s will be a recreation of the home of Phileas Fogg, the adventurer in Jules Verne’s Around the World in Eighty Days. The bar will be headed by Mark Jenner, formerly bar manager of The Coburg Bar at The Connaught Hotel in Mayfair. The menu will

be an interpretation of “Victorian Cocktailian Culture”.

The company is also revamping the former Bureau in Soho into Disco, inspired by 1970s Manhattan nightlife.

Inception Group is also creating a pop-up at the Aegon Championships tennis tournament at The Queen’s Club in Kensington, London, in June. Maggie’s Enclosure will be based on its 1980s-themed Chelsea club Maggie’s.

NC CONTRACT FURNITURE UK Seating Manufacturers From site survey to full installation

T: 01992 50 55 33 • E: info.nccontracts@yahoo.co.uk • www.nccontractfurniture.co.uk www.barmagazine.co.uk |9

venue profile

Munro’s Maclay Inns has created a stylish new craft beer bar in Glasgow’s West End

W

ith an extensive craft beer selection and inventive interior, Munro’s is a refreshing addition to Glasgow’s West End. Leading Scottish bar operator Maclay Inns has invested £400,000 in revamping the former Captain’s Rest in Great Western Road into Munro’s, a stylish new destination showcasing craft brews from Scotland and around the world.

With core ales Harviestoun Schiehallion and Caledonian Deuchars IPA, Munro’s has eight craft and cask taps at any one time, with six changing on a regular basis to include special guest brews such as Magic Rock High Wire from West Yorkshire and Shoreditch Blonde from the Redchurch Brewery in east London. It also offers 40 bottled beers, lagers and ciders, including American imports such as Brooklyn Lager, East India Pale Ale and Blue Moon.

Customers can still enjoy a pint of Tennent’s or Guinness but, to encourage trial of unknown beers, they can go for tasters which allow them to sample three pints, in third-pint glasses, of different beers for £3.50 for cask and £4.25 for craft.

But it is not just about craft beer, with a good selection of wines and premium spirits available. Munro’s also offers freshly prepared food including sharing platters, thin and crispy pizzas, sandwiches, “beer bites” and main dishes.

The new name is partly inspired by the history of the site which used to be a car showroom called Munro’s Motors. There are nods to this in the interior design, such as the tyres suspended on steel from the striking circular pendant lights, but otherwise the concept is an eclectic, creative design that uses materials and recycled furniture in innovative ways.

It was created by Design Build Deliver, Where to find it 185 Great Western Road Glasgow G4 9EB Tel: 0141 332 0972 www.munrosglasgow.co.uk Who did it Design: Design Build Deliver Bar top: Paul Hodgkiss Designs Contractor: Donaldsons Construction

10| www.barmagazine.co.uk

which has worked on 28 previous projects for Maclay Inns over the past 14 years as well as other bars and restaurants across Scotland. Michael Dunn, managing director of Design Build Deliver, says: “The brief was to create something unique, something with great character. With so many different places opening at the moment, it had to be innovative, exciting and new.”

Previously divided into a public bar and a snug, the space was opened up but broken down into different zones. Many of the furnishings have been sourced from antique shops and auctioneers and upcycled such as re-upholstered leather booths, two Queen Anne-style green leather armchairs, standard lamps, a wood-burning fire, storm lanterns, poser tables made out of large cable drums, and rugs hanging as curtains.

Scaffolding poles have been recycled for the back gantry behind the bar, which has a counter crafted out of elm wood and polished concrete.

Munros are also a name for Scottish mountains, and there are references to these including scenic paintings and a portrait of the British mountaineer Hector Munro who gave his name to the peaks. The décor has other Scottish influences such touches of tweed and the natural wood cladding on the exterior. This adds a stylish appearance to the outside while newly fitted large feature windows add a sense of space and light inside.

Maclay Inns managing director Steve Mallon says: “We have been looking for a fourth property in the West End for quite

some time. When the opportunity to take over the Captain’s Rest came up, it seemed like the perfect fit. As a company we have always differentiated ourselves through our focus on offering quality beer. This is particularly evident in Munro’s sister venues in the West End – the Lansdowne Bar & Kitchen, the Three Judges and Dram.

Munro’s is very much the next step forward in our journey.”

Looking to enhance the profitability of your business by introducing a quality tea and coffee offering?

Be inspired by the latest products and services from over 230 high end café bar suppliers and receive FREE business advice with a visit to the Caffè Culture Show, the leading trade event exclusively catering for the UK’s café bar market.

*And save £25 on the door

Show Supporters and Partners:

Spicer+Cole, Bristol

Register for FREE* entry today caffecultureshow.com/Bar

venue profile

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

T

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

12| www.barmagazine.co.uk

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.”

Bar Magazine A4 Feb 2013_Layout 1 21/02/2013 10:32 Page 1

Creative Corporate Clothing

NEW Burlington Uniforms 2013 Catalogue coming soon...

First impressions count; and we will ensure that your organisation projects the right image to all its audiences. When you look through our new catalogue you will see the wide and extensive ranges that we offer, covering all aspects of clothing from suiting to protective uniform. We are confident that we have a solution for you.

www.burlington-uniforms.co.uk

76 Lockfield Avenue • Enfield • Middlesex • EN3 7PX Telephone: 08707 300150 • Facsimile: 08707 300250 Email: sales@burlington-uniforms.co.uk Website: www.burlington-uniforms.co.uk

venue profile Where to find it 8-9 Ward’s End Loughborough Leicestershire LE11 3HA 01509 237892 www.thekelso.co.uk

Who did it Design: Kristy Ramage Lighting: Historic Lighting Furniture/fittings: Gallops Architectural Contractor: Wedgwood

The Kelso The Orange Tree Group has unveiled its second late-night bar in Leicestershire

T

he spirit of 1920s American speakeasies has come to the East Midlands town of Loughborough.

Independent operator the Orange Tree Group has created The Kelso, a stylish late-night bar specialising in cocktails.

“We’ve worked hard to create a late-night venue which brings something completely different to the social scene of Loughborough, something that we believe was strongly missing,” explains managing director Gareth Smith, who founded the six-strong Orange Tree Group with Ben Hings in 1997.

The 240-capacity venue has been developed out of the premises of the former Newshouse in Ward’s End and features a ground-floor bar and dance floor, the more intimate first-floor Blue Bar and a rooftop terrace garden at the back. It has been designed inside and out by Kristy Ramage, an independent designer who also worked on the group’s first late-night venue, The Basement, which opened in Leicester in 2011.

She has created an interior featuring quirky furniture and décor, with a style reminiscent of the speakeasy bars of the US in the 1920s. The hard surfaces and clinical décor of The Newshouse have been replaced with a softer, warmer and more cosy look, Kristy says. “We clad the front half of the downstairs bar with reclaimed ceiling boards which changed it immensely, giving it warmth and character.”

The dark panelled bar opens onto a series of smaller spaces, like the corners

14| www.barmagazine.co.uk

of a country house or gentleman’s club, furnished with period standard lamps, button-back golden velvet armchairs and Turkish rugs. Comfortable seating, covered in soft red velvet cushions, has been created in the bay windows. The back terrace has been landscaped, including a canopy made out of corrugated iron standing on reclaimed cast-iron columns. It is accessed through two reclaimed Victorian school doors.

Reclamation was key for Gareth and Kristy who spent nine months sourcing tables, chairs, sofas, mirrors and other furnishings from reclamation yards, auctions and antique fairs. “We spent a long time looking for materials and pieces that could be reclaimed so that they look like they’ve always belonged there,” Kristy says. As part of the refurbishment, original features such as fireplaces, panelling and oak beams have been reinstated and restored. “We tried to give it back a bit of architectural detail.”

General manager Andrew Darch and the bar team have created a cocktail menu featuring plenty of classics, including a range of Mojitos, and Martini-style drinks. Twisted classics include a Blue Velvet Margarita made with El Jimador Blanco tequila shaken with Cointreau, lime and a touch of Giffard Blue Curaçao. A list of sweeter cocktails features the Cham 69, which combines Absolut vodka, Disaronno Amaretto, Giffard Muroise berry liqueur, fresh lime and sugar syrup, topped up with lemonade. The long Weissen Sour is a combination of Jack Daniel’s

whiskey shaken with marmalade, fresh lemon and Angostura Bitters, topped with Belgian-style white beer Blue Moon.

The selection of draught beers includes Blue Moon as well as Budvar, Estrella Damm, Leffe and Beck’s Vier, alongside Aspall’s Cyder, while Vedett Extra Blond, Brooklyn Lager, Peroni Nastro Azzurro, Sol and Amigos are available in bottles along with Bulmers Original and Rekorderlig ciders.

With a dancefloor and DJ booth on the ground floor, The Kelso is open to 2am Sunday, Tuesday and Wednesday, till 3am on Thursday and to 4am on Fridays and Saturdays, playing vintage-style music such as funk, soul, indie, ska, rock and disco. Because if its success, opening time was brought forward from 9pm to 5pm.

“We are aiming to appeal to a wide range of people who enjoy good music and want to indulge themselves in a brand new hedonistic experience for Loughborough,” Gareth says. The name of the bar has nothing to do with the Scottish town and racecourse or characters in US sitcoms Scrubs and That 70s Show. “The name was chosen because it sounded right and it sounds abstract enough to allow people to overlay their own interpretation.”

Tibbatts Abel Interiors Architecture

Designers of The St. Pancras Champagne Bar London 0121 747 1111 info@tibbatts.com www. tibbatts.com

Suite 214 Fort Dunlop Birmingham B24 9FD

Go to www.qsrautomations.co.uk for more information

www.barmagazine.co.uk |15

venue profile

The Huxley Signature Pub Company has revamped the bar at Edinburgh’s Rutland Hotel

M

ore than four years after turning the run-down Rutland Hotel in Edinburgh city centre into a stylish hotel, Signature Pub Group has invested in an update for its bar. Formerly the luxurious Rutland bar, it has been reinvented as The Huxley, with an emphasis on comfort, cocktails and beers.

For the refurbishment, Signature Pub Group returned to the designers who worked on the original project, Tibbatts Abel. The result is a new look that has industrial influences but retains a feel of quality and comfort, says designer Adam Tibbatt. “It has been a success in creating a more welcoming cool template for customers.”

Tibbatts Abel reduced the size of the bar counter to increase space for vertical drinking and improve circulation.Vintage upholstered chairs and leather sofas give the venue a laid-back look and a “home away from home” feel. A raised area has been extended to form a large lounging and dining zone, with more independent spaces created through the use of a dual-purpose screen and drinks shelf.

As part of a lighting system that adapts through the trading hours, Adam devised a dropped ceiling raft with cast-iron bellshaped lights to create a point of difference in the front of the bar. The large windows looking out on to the western end of Princes Street have been retained, filling the

16| www.barmagazine.co.uk

venue with natural daylight. Offering free wi-fi, it is a popular destination for shoppers and business people in the daytime, shifting into a cocktail bar in the evening.

The drinks list has been put together by Signature Pub Group’s operations manager Hazel Ward, whose background includes training bartenders. Priced between £5.50 and £7.95, the cocktails include original serves such as the Huxley Harpoon made by mixing Edinburgh Gin with apricot jam, cranberry juice and vanilla sugar. The Velvet Revolver combines Matusalem Platino Rum shaken hard with Green Chartreuse,Velvet Falurnum, lychee and fresh lime, while a twist on a Negroni sees ruby port, a hint of raspberry and Aperol mixed with Bombay Sapphire gin. Beer is used for the Full Moon, which is made with Maker’s Mark bourbon, fresh lemon, honey water and egg white, topped up with a creamy hit of Blue Moon wheat beer.

The Huxley has an impressive range of beers, with 13 on draught including Birra Moretti, Bitburger and Blue Moon as well as Scottish beers such as Williams Bros’ Caesar Augustus IPA-style lager, Harviestoun’s Schiehallion, Deuchars IPA and Caledonian 80/-. The bottled selection is just as eclectic, featuring American beers Goose Island Honkers Ale and Anchor Steam Beer, Cooper’s Sparkling Ale from Australia, Pacifico Clara from Mexico, Peroni Nastro Azzurro and Leffe Blonde, plus

Where to find it 1 Rutland Street Edinburgh EH1 2AE Tel: 0131 229 3402 www.thehuxley.co.uk.

Who did it Design: Tibbatts Abel Furniture: Acanthus Lighting: Chandelle Lighting Main contractor: WFC plenty of Scottish options including Black Isle Organic Red Kite, West brewery’s St Mungo’s, Williams Bros’ Profanity stout and Stewart’s Hefeweizen as well as “Sassenach” options Camden Hells Lager and Sam Smith’s Organic Cherry. Magners is available on draught and in bottles alongside Rekorderlig’s bottled fruit ciders.

Upstairs, the original restaurant was transformed into Kyloe Restaurant & Grill in 2011 under executive chef David Haetzman. His bar food menu for The Huxley includes dishes such as a scotch egg made with venison and black pudding and a sausage roll made with spicy lamb accompanied by barbecue beans.

The former late-night lounge bar in the basement, The One Below, has now been turned into Kyloe’s private dining room, again designed by Tibbatts Abel. Opulently decorated and furnished with thick carpets and polished mahogany furniture, it seats up to 16 people for dinner or accommodates 40 for more casual drinks and canapés.

Signature Pub Company general manager Murray Ward, who has run restaurants and bars in Edinburgh and Glasgow since the late 90s, says they hope the new bar will reignite Edinburgh’s West End. “Having visited a variety of venues both in the UK and abroad, we felt that The Huxley would make an excellent addition to Edinburgh’s eating and drinking community.”

diningchairsuk Contract Furniture Solutions

maria from £39

french bistro from £44

italian from £64 memphis full back from £44 Dining Chairs UK

Unit 7c, Pintail House, Pintail Close, Netherfield, Nottingham NG4 2SG

t: 0115 965 9030 f: 0115 965 9039 e: info@diningchairsuk.com w: www.diningchairsuk.com

All sofas & chairs manufactured in the UK.

Sofas start from

£199 chairs from

£39 www.barmagazine.co.uk |17

venue profile

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

U

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

18| www.barmagazine.co.uk

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.”

drink

April 2013

www.barmagazine.co.uk

A Bar magazine supplement

Trading flavours Flavours are driving growth and innovation for vodka and cider

Also inside: abk6 cognac – water – drinks news – mixology

news

Buddy’s breaks rules with bourbon beer Investment in the spirit-flavoured beer category in the UK continues to grow with the launch of Buddy’s Bourbon Flavored Beer

by Global Brands.

Also containing hints of real honey, the beer balances the honey and sugar with the bourbon flavour and soft tones of oak. At 5.1 per cent ABV, Buddy’s is set to appeal to men aged 18 to 24.

Marketing refers to the fictional Prohibition-era character of JW Buddy who developed the beer recipe at Buddy’s Brewhouse in Michigan. The label honours

“Buddy’s disrespect for convention” with the strap line, “Make Your Own Rules”.

The launch follows Global Brands’ success with tequila-flavoured beer Amigos. The spiritflavoured beer category is led by Heineken’s tequila-flavoured Desperados and has been boosted by launches such as bourbonflavoured Dead Crow and rum-flavoured Cuvana by SHS Drinks.

Global Brands marketing director Simon Green said: “Traditional lager is struggling but spirit beers are experiencing over 90 per cent growth in both the on- and off-trade channels because consumer tastes have evolved.”

On-trade promotional support includes Buddy’s Brewhouse Barrels, JW Buddy-style hats, hessian sacks and even coat hooks.

More at www.barmagazine.co.uk.

China joins LIWF line-up

Budweiser ‘augments reality’ for FA Cup AB InBev UK has announced a major on-pack promotion which uses “augmented reality” to celebrate Budweiser’s sponsorship of The FA Cup. It gives consumers a chance to win VIP FA Cup final tickets until April 26, running on 11 packs in the off-trade and on a limited-edition bottle sleeve in the on-trade, supported by branded pint glasses.

Consumers download the Budweiser app onto their smartphone and then scan a pack, bottle or branded pint glass to reveal a video which confirms instantly whether they have won VIP FA Cup Final tickets.

Other prizes include limitededition FA Cup Umbro Kit Bags and limited-edition Umbro by Neo II footballs.

Chinese wine will be represented at this year’s London International Wine Fair for the first time.

The show, running at London Excel from May 20 to 22, will feature Château Hansen, established by the Han family in the 1980s and overseen

by French winemaker Bruno Paumard since 2010.

China will be among more than 30 countries represented at the annual fair, which also includes the Distil exhibition of spirits and liqueurs.

Show director Ross Carter said: “We are delighted that Château Hansen will be using the LIWF as a launch platform into the UK and key European markets.”

Organiser Brintex has also announced that Hildon Natural Mineral Water from Hampshire will be official water supplier for LIWF. Visit www.londonwinefair.com

New craft beer bar for Edinburgh A craft beer bar, The Vintage, has been launched in Leith, Edinburgh, by a team including the directors of a leading Scottish craft brewer.

It has been created by Darren Blackburn, formerly general manager of The Caley Sample Rooms in Edinburgh, with Richard McLelland and Scott Williams of The William Bros Brewing Co. It is in the former home of restaurant Café Fish which moved to

Edinburgh’s New Town.

It is described as a dedicated craft beer bar and kitchen offering an “eclectic, everchanging” range of craft beers as well as wines and spirits plus a charcuterie menu.

The core beer range comes from Williams Bros alongside a diverse selection focusing on seasonal craft beers from around the world.

Richard said that he hoped to open more bars in a similar style in the future.

The founders of Brockmans Gin are preparing for a “hard launch”, with plans to roll it out more widely in the premium on-trade, after introducing the brand four years ago. As well as juniper, its botanicals include Bulgarian coriander, blueberry, blackberry and Valencian oranges, giving it a smooth taste. “We have lots of plans to build on the pilot marketing success,” said co-founder Bob Fowkes.

LVMH has unveiled new packaging for leading champagne marque Mercier with a stronger and more contemporary look. Retaining references to its 155year heritage, it features new graphics by young French illustrator David Lanaspa. It extends across the Brut, DemiSec and Rosé.

Chocolate-infused wine Chocolate Shop has been introduced in a 187ml single-serve bottle for the on-trade. The deep ruby-red wine blended with rich, velvety dark chocolate has been popular after launching in 750ml bottles in the off-trade in 2011. With an ABV of 12 per cent, it is a joint venture between UK supplier Lanchester Wine Sales and Precept Brands in the US. Somerset brewer Butcombe and on-trade drinks wholesaler Matthew Clark have joined forces to launch Matthew Pale Ale, a crisp, light amber beer. It is inspired by 15th-century Bristolian explorer John Cabot and his ship The Matthew. With an ABV of 3.8 per cent, it is made with Maris Otter malt, English Challenger hops and American Amarillo hops to give it citrus notes and a clean, dry finish. www.barmagazine.co.uk |21

news A striking new bottle has been unveiled by Diageo for the UK’s number-one cream liqueur, Baileys. It has been made taller and more slimline to give it a more stylish and elegant profile, especially aimed at women. It is supported by a £1million marketing campaign.

Diageo has released a new expression in the Talisker range of single malt whiskies from the Isle of Skye. Talisker Storm is more intense and smoky, smoothly balanced with Talisker’s signature hot sweetness.

It is a blend from rejuvenated and refill casks at different ages, bottled at 45.8 per cent without an age statement. Further new expressions of Talisker are promised for 2013.

Cordial producer Belvoir Fruit Farms has launched five new products made with fresh summer fruits and no artificial flavours, sweeteners or preservatives. They are Cherry Pressé, Elderflower & Rose Pressé, Cranberry & Raspberry Pressé, Blueberry & Blackcurrant Cordial and Rhubarb & Strawberry Cordial. They are suitable for serving as soft drinks or as mixers in long drinks and cocktails.

Chase Distillery in Herefordshire is set to grow further in the UK after appointing drinks company Cellar Trends as distributor. It will handle Chase’s gins, vodkas and liqueurs alongside its portfolio of brands such as Patrón, Luxardo, Auchentoshan, Midori and La Fée.

22| www.barmagazine.co.uk

Bourbon maker brings honey liqueur to UK Wild Turkey has introduced a honey-flavoured bourbon-based liqueur into the UK on-trade after its success in the US. With an ABV of 35.5 per cent, American Honey is a smooth liqueur made with Wild Turkey, retaining the taste and kick of straight bourbon but with notes of sweet honey, caramel and orange.

It is aimed mainly at people in their 20s and will be promoted in the UK through events featuring a branded photo booth visiting university student unions.

Part of Gruppo Campari, Wild Turkey is distributed in the UK by Catalyst Brands. The liqueur will be introduced in the off-trade later this year. A marketing campaign will include a Facebook competition for a chance to take

Meantime delivers ‘tank beer’ at the bar Greenwich craft brewer Meantime Brewing is to introduce unpasteurised “tank beer” to the UK for the first time through pub and bar group Young’s.

Meantime’s Brewery Fresh London Lager will be dispensed directly from specially engineered tanks installed in the outlets, delivered from the maturation tanks at the brewery.

Without being pasteurised, filtered or pressurised, the beer is wellrounded and smoother with enhanced aromas and flavours. The first three locations are in London at The Plough in Battersea, The Grove in Balham and The Windmill on the Common in Clapham.

Tank beer is common in the Czech Republic but Meantime said this was the first time dispense tanks of this sort had been used in the UK on a permanent basis without being attached to a microbrewery.

part in a US road trip in August 2013.

Christophe Schaillee, regional director of Campari International’s Europe region, said: “American Honey is the sweeter, smoother side of Wild Turkey and will appeal to a younger drinker without being overly sweet-tasting. We launched American Honey in the US in 2007 and it has been extremely well received in the on- and off-trade as well as internationally.

“We’ve developed American Honey to be shared and is perfect straight out of the bottle, chilled and also works well over ice or with mixers like cola.”

Ginger Grouse begins UK roll-out The UK-wide roll-out of The Ginger Grouse – a pre-mix of The Famous Grouse whisky and ginger beer – is under way after its success in Scotland.

After first being trialled in bars in Edinburgh and Glasgow a year ago, it has gone on to gain listings at multiple operators including Montpeliers (Edinburgh), Caledonian Heritable, Signature Pub Group and Whitbread.

Distributor Maxxium UK has now set itself the target of getting it into 4,500 bars and pubs in the UK

by September, supported by branded tankard-shaped glassware and a £4million marketing campaign. Available in 500ml bottles and on draught, it has an ABV of four per cent and is promoted for serving over ice with a slice of lime.

As part of a partnership between The Famous Grouse and Scottish Rugby, The Ginger Grouse Bar has been created at Murrayfield Stadium in Edinburgh, serving the RTD drink in 275ml PET bottles. This format may become available to the wider on-trade such as late-night venues.

Okell’s rebranding prepares for growth Isle of Man brewer Okell’s is planning a major expansion and a rebranding to modernise its image.

Its new brand identity incorportes the threelegged symbol of the Isle of Man and other Celtic elements.

The brewery, owned by pub operator Heron and Brearley, expects to increase export sales

by 400 per cent in the next year and sell its beers in 2,000 outlets, with further plans to add 25 per cent more sales year on year over the next three years.

The new look extends across its range, including Okell’s Bitter, IPA, dark beer Olef and red beer Jiarg as well as special and seasonal ales.

6412_MXUK_RS_TVC_BAR_MAG_210x297_HR.pdf

1

08/03/2013

18:41

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.

Driving category growth through flavour innovation: • Red Stag by Jim Beam® made with 4 yr old Jim Beam Bourbon Whiskey infused with black cherry. Enjoy as a chilled shot or mixed over ice with cola.

• Jim Beam® Honey made with 4 year old Jim Beam Bourbon Whiskey infused with real honey. Enjoy as a chilled shot or mixed over ice with lemonade.

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

Source: *CGA JAN 2013

Jim Beam® Kentucky Straight Bourbon Whiskey, Jim Beam® Honey, Kentucky Straight Bourbon Whiskey infused with real Honey and Red Stag

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

news E&J Gallo Winery has introduced premium Apothic Red, targeted at young professionals who prefer less heavy red wine styles. Blending Zinfandel, Merlot, Syrah and Cabernet Sauvignon from California, it has been a success in the US and become the number-one premium wine in Canada. Under Gallo Family Vineyards, the winery has introduced Summer White, a light fruity white wine with ABV of 5.5 per cent.

Consumers are being urged to make the most of the extra days off for bank holidays this spring and summer in an on-trade campaign for ready-to-drink WKD. Promotional items include flashing LED wristbands with purchases as well as witty promotional point-ofsale materials. Four new cocktail recipes include the WKD Long Weekender made with WKD Red, Disaronno and lemonade over ice.

A premium Swiss absinthe, Green Velvet, has been created for cocktails in top-end bars by Swiss company Die Grüne Fee Distribution. Now seeking a UK distributor, it has links with Switzerland’s first absinthe bar, Die Grüne Fee, in Solothurn. Green Velvet is made to a traditional family recipe from 1898 in Val-de-Travers, the birthplace of Swiss absinthe, and has two styles:Val 340 Fée Verte, with an ABV of 53 per cent, and Val 275 La Bleue at 48 per cent.

A new triple malt whisky, John Walker & Sons Odyssey, is to be launched by Diageo in the UK and the rest of Europe in May. Packaged in a luxury decanter, it is inspired by the brand’s nautical heritage taking the whisky by ship around the world. A 1920s-style yacht will dock at European cities to support the launch, with events in London in July and Edinburgh in August.

24| www.barmagazine.co.uk

Luxury vodka launched for top-end bars Luxury lifestyle group Quintessentially has unveiled its much-anticipated new vodka which has been developed with long-established distiller G&J Greenall.

The ultra-premium Quintessentially Vodka is being launched into the UK market after being introduced in the US a year ago.

It has been created by Joanne Moore, the master distiller at G&J Greenall in Warrington, Cheshire, which is known for its own gins such as Greenalls, Bloom and Berkeley Square.

She worked with brand owner Quintessentially Spirits to devise a sipping vodka for enjoying with ice although it is also promoted for cocktails.

Distilled several times, it has an especially smooth silky quality because of an added

Britain’s local beers enjoy growth Beer from smaller local brewers is bucking the downward trend in sales of all beer in the on-trade, according to new research.

Volume sales rose by an estimated 6.8 per cent last year to over 1.4 million barrels, according to the Local Beer Report from the Society of Independent Brewers (SIBA) Over the same period, on-trade beer sales overall declined by 4.7 per cent, according to the British Beer & Pub Association Beer Barometer.

The survey of 315 brewers belonging to SIBA also notes a rise in diversity and innovation. Golden ales are now brewed by 94 per cent of the respondents while historic styles such as stout, porter, barley wine and India Pale Ale have enjoyed a resurgence.

More at www.siba.co.uk.

distillation of rowan berry.

Packaged in a sleek black bottle, it has an ABV of 42 per cent.

Launched at London members club Morton’s last month, it will be available only to premium on-trade accounts in the UK. Quintessentially Spirits chief executive Rowland Hill, whose previous ventures include Snow Queen Vodka, said: “Quintessentially Vodka combines proud British heritage, slick aesthetic design and a superior-quality liquid to offer a product that meets increasing consumer demand for luxury goods with steadfast credentials.”

Jamie Oliver chooses Freedom

Chef Jamie Oliver has teamed up with Freedom Brewery to create an Italian-style artisan lager for his 30 restaurants.

With an ABV of five per cent, Libertà has been created with brewer Agostino Arioli from Birrificio Italiano with creative input from beer writer Melissa Cole. They are pictured with Freedom’s brewmaster Ian Ward (centre).

The beer combines Italian acacia honey with English malt and hops to produce a distinct floral, honey aroma balanced with a tart and refreshing blackcurrant flavour, plus a burst of zest at the end.

It comes in 330ml bottles.

Teeling brings Irish spirit to UK Drinks company Eaux de Vie has introduced two premium Irish spirits into the UK with the Teeling Whiskey Co. Teeling Whiskey is a small-batch blend of malt and grain whiskey with a higher than normal content of spirit aged in first-fill bourbon barrels plus a higher ratio of malt than usual.

The blend is further matured in ex-rum barrels to bring an extra sweet and smooth flavour. It is bottled at 46 per cent ABV with no chill filtration.

Eaux de Vie has also introduced the

company’s clear nonaged Poitin whiskey-style spirit, based on a spirit popular in Ireland until it was outlawed in 1661.

Bottled at 61.5 per cent ABV, it is a modern highquality bottling of “the original spirit of Ireland”.

The company is headed

by Jack Teeling whose family has been crafting Irish whiskey since 1782.

advertisement feature

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

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

When the wine world turns to London

75cL

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.

cider

Fruit for thought Mark Ludmon looks at the ever-growing choice of ciders on the market and ideas for serving them

W

hile alcohol consumption continues to fall in the UK, cider has soared.

Three in five adults now drink cider, significantly up compared to the year before when it was drunk by less than half of Britons, according to the latest report from research group Mintel. “Usage has flourished in recent years as the market has improved its image, with strong growth in the premium tier,” says senior drinks analyst Chris Wisson.

Sales of cider have grown by 32 per cent over the past five years, with flavoured variants attracting new consumers, especially women aged 18 to 34, and Mintel predicts this upward trend will continue.

Chris says there is still potential to be tapped into, with most people not seeing cider as a premium product and some cider drinkers saying they forget to order it at the bar.

This is an opportunity for the trade, says Barry Chevallier Guild, chairman of cider maker Aspall.

“There is a whole job of work to be done to educate the public on the huge variety of ciders available, from complex blends to all sorts of ciders for different occasions, and numerous cider and food matches.”

Aspall has been working with the on-trade to develop food matching ideas, such as pairing its dry, creamy Premier Cru with spicy food. “The

plethora of new ciders being launched into the marketplace by the large brewers is definitely adding vigour to the market.

However, as the market becomes more crowded there is potential long-term damage which could be caused as individual brands may seek to increase their growth using pricing tactics as opposed to genuinely adding value to the category.”

New flavoured ciders were launched last month by Thatchers, one of the growing premium brands. Its new Mixed Fruit cider, made with a blend of natural blackcurrant, raspberry, strawberry and blackberry, was added to the Thatchers Somerset Fruit Ciders range alongside Thatchers Somerset Rosé and Thatchers Somerset Pear. With an ABV of four per cent, it comes in 500ml bottles.

Managing director Martin Thatcher says: “This premium fruit cider will stand out for consumers and, combining the heritage and traditional production methods with the essence of rural Somerset, it is different to any other cider in the market.”

Last month, Heineken introduced two fruit-flavoured ciders, Bulmers Cider Bold Black Cherry and Bulmers Cider Pressed Red Grape, in 568ml bottles, with an ABV of four per cent. At the same time, it

relaunched Bulmers No17, first introduced two years ago, as Bulmers Cider Crushed Red Berries & Lime. “Genuine product innovation is crucial to maintaining sales and momentum in the modern cider category and flavoured cider has been a key driver of this success,” says Lawson Mountstevens, managing director for the on-trade at Heineken in the UK. “Bulmers No17 has led growth in the modern cider category since 2011 and we estimate that 80 per cent of incremental sales will come from flavoured cider by 2015.”

Other brands have been investing in premium packaging. Brothers Cider

Stonegate Stonegate Pub Company has introduced Hogan’s Cider into its estate after a successful pitch from the craft cider maker. It is the first product trialled in the estate since the Stonegate Pub Company Challenge initiative was launched, inviting businesses to showcase their products in a 15-minute pitch process. The ciders, made from freshly pressed English cider apples grown in Gloucestershire, Herefordshire and Worcestershire, are now in stock in selected Stonegate outlets across the Midlands. They come in “bag-in-box” packaging that keeps the product for six weeks from opening. www.barmagazine.co.uk |27

cider launched a new look in February to cement its position as a “premium modern British drink”, tying in with the fifth anniversary of its launch into retail after first appearing at Glastonbury Festival in 1995.

The new packaging has been introduced on the 500ml bottle range of Strawberry, Toffee Apple and Wild Fruit, formerly called Tutti Frutti, as well as the signature Festival Pear Cider.

Managing director Matthew Showering says: “Keeping Brothers as a genuine and effective choice amongst the now rather crowded cider and fruit-flavoured fixture requires constant innovation.

We know more people than ever are drinking cider and we recognise the early adopters of Brothers who discovered our cider at Glastonbury have grown older and wiser.”

Healey’s Cyder has introduced new packaging across Cornwall’s Rattler range in preparation for driving distribution across the UK. The new contemporary livery, with an apple illustration incorporating a snake to represent the “Rattler bite”, has been rolled out across Rattler Original, Rattler Pear and Rattler Berry. Head of commercial Joe Healey adds: “The introduction of our new branding is just one element of a year of development and innovation behind Rattler.”

Aston Manor has unveiled a new look for its Kingstone Press Cider as part of efforts to build it into a major brand, backed by record investment.

The new strong brand identity coincides with the introduction of a 500ml glass bottle to the range alongside the 660ml glass and 500ml PET bottle as well as Extra Cold on draught. Managing director Gordon Johncox says: “In refreshing the look of the brand we are reflecting the fact that Kingstone Press is an authentic English cider with the visual cues as well as the taste to appeal to real cider drinkers.” It is part of a wider three-year investment of more than £10million in growing Aston Manor’s cider business.

New formats have also been added for premium Swedish craft cider Briska, which

28| www.barmagazine.co.uk

was introduced in bars and restaurants in the UK in draught and 330ml in 2011.

The Pear and Pomegranate variants are now available in 500ml bottles and will be supported by advertising, sampling and social media campaigns. Luke Wade, sales director at distributor Proof Drinks, says: “The launch of the larger bottle format is in line with our growth strategy within the UK marketplace, aiming to help more consumers enjoy our craft Swedish cider in pubs and bars.

The Briska 330ml craft range of Pear, Apple and Pomegranate has performed extremely well in the food-led and restaurant sector, but we want to increase our availability in venues where there exists little opportunity for 330ml and draught Briska by introducing the 500ml format.”

Passionfruit is the latest flavour for Swedish cider Rekorderlig as a limited edition for this summer. Available from April, it will have promotional support in the ontrade and joins flavours such as StrawberryLime. “Building on the international flavour trend towards more exotic flavours, the new limited-edition Passionfruit is a completely new offering for the fruit cider category and gives consumers another new and innovative taste from Rekorderlig,” says marketing director Gemma Copping.

“Innovation within flavoured cider has been a major catalyst of year-round growth in the cider category and we don’t see this slowing.” Rekorderlig has also been developing cider as a cocktail ingredient in bars, working with consultant bartenders such as Michael Stringer of Hire the Barman and its own inhouse mixologist Joel Parsson who has created a range of summer cocktails.

Investment has also gone into new products. This summer, Chase Distillery will be branching out from its core business of spirits and liqueurs this summer to launch a still cider, made from the same cider apples used in distillation to create Naked Chase vodka. Founder William Chase says he wanted it to be a traditional still cider, taking it “back to basics”.

Regional brewer Bath Ales introduced its Bounders Cider three years ago, initially trialling it in only a few outlets but now available across the south-west in bars and pubs. With an ABV of 4.5 per cent, the crisp cider is promoted for matching with food such as risotto, cold meats, roast pork, camembert and fruit desserts.

With leading brands promising more variants this year, Barry at Aspall warns that

Drake & Morgan Apple cider is increasingly being used as a cocktail ingredient in bars. At Drake & Morgan’s bar The Parlour in Canary Wharf, London, mixologist Dave Tregenza has been experimenting with Aspall products to create new drinks.

They include the Spring Thyme Shandy (pictured), made with 25ml of Snow Queen vodka, 20ml of fresh lemon juice, 20ml of agave syrup, three drops of plum bitters and 50ml of the dry, round and creamy Aspall Premier Cru, which has an ABV of seven per cent. Dave also uses the Premier Cru to create a twist on the popular Mexican drink Michelada, using cider instead of beer to top up the mix of AquaRiva blanco tequila, clarified tomato juice, lemon juice, salt and pepper bitters and Tabasco. saturation point could soon be reached for flavoured ciders. “With producers continually throwing another fruit variant into the mix for what seems to be just new launch’s sake, this does not add any value or breadth to the category,” he says. “On the contrary, it devalues it and runs the risk of appearing to be very similar to what happened with alcopops. In our opinion there is not an inherent demand for some of the more recently launched products that in our view do not add true innovation and value to the category. However, time will no doubt tell.”

mixology

Chris Moore of the Savoy’s Beaufort Bar on winning this year’s UK Bacardi Legacy competition

Recipe for success Throughout my career as a bartender I have always wanted to leave my mark. We can entertain our guests, ensuring they have an enjoyable evening and serving them tasty drinks, but it’s tough to have a mainstream impact in our industry. Bacardi Legacy is a competition on a global scale which tests you on the true attributes of being a bartender.You not only have to be able to make a great drink and present in an immaculate fashion with grace and style, but you also have to network and have the confidence to promote yourself and your creation through the course of a year.

The latter stumps most bartenders, as it is not usually something that comes naturally through our work. However, most of us would openly admit to wanting our own venue so what better chance is there to meet people and be given a platform to promote your work and ideals.

Firstly, I broke the marketing activity up into three sections: visibility, awareness and trial. I had to have as much impact as possible while using as little of the budget as possible. There isn’t room to list everything but here is a little of what I did.

For visibility, I made a video about my cocktail, the Encantador, created a display on the back bar at the Beaufort Bar, customised a jacket, gained media coverage in the UK and abroad including

the Daily Telegraph and was featured in Tom Sandham’s book, World’s Best Cocktails.

For awareness, a song about the Encantador was written and recorded by Savoy resident musician Jon Nickoll, recipe cards and branded i-Wipeys were distributed, I guest-bartended in New York at Angel’s Share and I presented at Boutique Bar Show in London and Bar Convent in Berlin.

To trial the cocktail, it was served at Asprey’s pop-up bar for the BAFTA nominees and at the London Cocktail Week launch party, I held a masterclass at the Beaufort Bar on how to make the Encantador and presented it at Taste of London and at Tales of the Cocktail in New Orleans, giving out chilled hip flask samples.

None of it would have been possible without the incredible support I received from the industry. So many people have helped, guided and lifted me throughout the process.

Since the UK final, listings have gone through the roof, and my drink can be found on menus on five continents. My focus now is the global final in Miami and Puerto Rico, where I shall be doing everything I can to bring the world title home to the UK for the first time.

For a longer version, visit www.barmagazine. co.uk.

Cocktails in the City, the consumer cocktail show, is expanding to Leeds and London in 2013 after its success in Manchester, Bristol and Edinburgh last year. It features top bars from each city along with spirits brands to provide people with an interactive experience allowing them to learn about cocktail making, drinks and bars in their area.Visitors can upgrade their tickets to a “connoisseur’s pass” which includes private tutored tastings on drinks from specialists such as consultancy The Liquorists. Returning brands include Gentleman Jack and Belvedere Vodka.

After Manchester Town Hall on May 2, it will be in Leeds Town Hall on May 30, in The Passenger Sheds in Bristol on September 5, in Victoria House in Bloomsbury, London on September 26 and at Edinburgh’s Mansfield Traquair on November 7.

Visit www.cocktailsinthecity.co.uk.

Mixologists’ corner Rhubarb & Custard Sweet Treat Bar consultancy Shaken and Stirred devised this cocktail in honour of cartoon characters Roobarb and Custard after the deaths of creator Bob Godfrey and narrator Richard Briers.

Femme Fatale Allan Gage and Tom Soden of consultancy Sweet & Chilli have created recipes for two new additions to the La Maison Fontaine absinthe range, Chocolat and Vert. More at www.fontaineabsinthe.com.

35ml Spiced rum 15ml Advocaat (optional) 25ml Rhubarb jam 50ml Fresh vanilla custard

50ml La Maison Fontaine Chocolat 25ml Pink grapefruit juice 15ml Passion fruit purée 5ml Vanilla syrup 5ml Sugar syrup 10ml Egg white (optional)

Blend the ingredients with crushed ice, ensuring the jam is mixed in.

Serve in a hurricane glass. Garnish with thin slices of rhubarb and a stick of rhubarb as a stirrer or with Hundreds & Thousands.

30| www.barmagazine.co.uk

Shake all ingredients and strain into a chilled Martini glass. Garnish with a quarter of passion fruit.

ML

Guest bartenders and mixologists will be working with the bar team at Benares restaurant and bar in London’s Mayfair for its Benares Blend Season. The monthly events will be made up of a masterclass for consumers focused on a unique fusion cocktail, alongside a selection of dishes devised by chef Atul Kochhar. Priced at £35 per person, the first session featured Phil Huckle, brand ambassador for Chivas Regal whisky, who demonstrated the Darkest Devotion (pictured), a twist on a Manhattan made with Chivas Regal 12 Year Old, created by Benares bar manager Giovanni Spezziga.

DRINK IT MIX IT COCKTAIL SHAKE IT

STOCK IT STIVY’S -THE UNIQUE VODKA RANGE

Make More Money • • • •

Profit maximiser and cash margin generator Over 1.4 million serves per year Stand Out packaging 3 Original Flavours Kola, Jaffa and Sherbet Lemon

NEW

Limited Edition

• Flexible! A shot, BOMB, over ice, as a long drink and cocktail mixer

• POS and Marketing Support • National consumer campaigns including Capital Radio, promo tours and more!

• Strong consumer demand

Maximise Your Profits With New Bomb Ideas From Stivy’s THE STIVMEISTER ½ msr Stivys Kola ½ msr Jagermeister with Red Bull

THE SHERBENATOR ½ msr Stivys Sherbet Lemon ½ msr Jagermeister with Red Bull

DON’T GET HEAVY

Contact us on 0800 073 0901 or INFO@VC-2.COM WITH THE BEVY DON’T GET HEAVY WITH THE BEVY - DRINKAWARE.CO.UK

www.VC-2.com

mixology Lectures in the “chemistry of cocktails” are being held at universities around the UK over the next 12 months for the “next generation of budding mixologists and flavourists”. Organised by the Institute of Food Science & Technology, the sessions will be led by biochemist Steve Pearce, founder and chief executive of Omega Ingredients, a specialist in natural flavours. He will look at cocktails using ingredients such as wasabi spirit and “horseradish snow” and make his version of a Pan-Galactic Gargle Blaster from The Hitchhiker’s Guide to the Galaxy. After Glasgow in April, he visits Nottingham on May 9 and Sheffield on May 16.

Classic Italian cocktails including a barrel-aged Negroni (pictured) are on the menu at new restaurant Tozi in Victoria, London. Focusing on a Venetian menu of cicchetti, the restaurant is headed by chefs Daniele Pampagnin and Maurilio Molteni. The Negroni, made with sweet vermouth, gin and Campari, is aged in oak barrels for four to six weeks which “adds a more intense, well-rounded flavour and a hint of smokiness”, says restaurant manager Velio di Nolfo. Other (unaged) cocktails include the Bellini and Aperol Spritz.

Inventive cocktails are promised as part of new London Bridge restaurant Story that is being launched in April by chef Tom Sellers. With a small bar, the drinks menu will complement his food dishes made with simple ingredients but mixed creatively.

Twisted classic cocktails will feature brands such as Monkey 47 gin and Sipsmith Barley Vodka.

Britain’s most talented young mixologists are being sought as part of this year’s Young British Foodies (YBF) awards. Categories include The Rising Star of Mixology which is judged by Tony Conigliaro of London bars 69 Colebrooke Row and Zetter Townhouse. Entry closes on April 20.Visit www.theybfs.com

32| www.barmagazine.co.uk

Inventive cocktails matched to food A new menu at the Gallery Mess restaurant and bar in the Saatchi Gallery in London has been designed to match cocktails with food.

Consultant mixologist Michael Stringer of Hire the Barman has created cocktails with unusual flavours for the Chelsea venue which is operated by contract food and drink group Rhubarb.

They include a White Truffle Martini, made with a premium vodka and white truffle-infused vermouth, and a Fig & Liquorice Caipirinha, combining cachaça and fresh lime with liquorice liqueur and fig. The refined Rhubarb Royale comprises

rhubarb cordial, rhubarb liqueur and champagne.

They are designed to be enjoyed alone or with dishes from the new bar food menu such as mini salmon and cod fish cakes with chilli dip and blue cheese wrapped in filo pastry.

Bar staff have been trained to suggest which cocktails and dishes match.

There are also sharing boards themed around London markets, served with sour dough bread: the Smithfield includes ham and parsley terrine, salt duck and salami, while the Billingsgate includes smoked mackerel rillette, potted shrimp, smoked salmon and quails egg.

Luminar partners Diageo on cocktail training Nightclub operator Luminar is rolling out a new training programme aimed at strengthening the cocktail skills of its bartenders.

Called Train the Trainer, it has been developed with drinks group Diageo to create “bar trainers” at each of Luminar’s 56 venues, with quarterly follow-ups. The next topic will focus on upselling alongside a regular programme to maintain standards.

Luminar head of procurement Phil Cooke said: “Luminar has already embraced the growing trend of e-learning which is a fantastic tool, but there’s no substitute for hands-on training for bar staff, conducted in a reallife bar in one of our venues.

“It’s about turning theory into practice and really making sure that teams at the front end of our business surprise and delight customers with great-looking and tasting drinks, delivered with skill and passion.”

Taylor-made bar stirs up Putney House of Roxy has opened in Putney, south-west London, with a restaurant upstairs and a cocktail lounge in the basement.

Formerly Spanish restaurant Destino, it has been developed by Andrew Taylor, who worked at bar operators such as Novus Leisure and G1 Group. The restaurant specialises in Mediterranean food with modern British ingredients.

Head bartender Edin Hrnjic, who previously worked at Be At One and Lost Group bars, has created a menu combining original signature cocktails with classics.

Priced at £7.80, they include Absolutely Kraken, made with Kraken Black Spiced Rum and Absolut Kurant vodka muddled with mixed berries and sugar syrup, topped up with cola.

Roxy’s Grapevine combines Absolut vodka shaken with passion fruit, fresh grapes, lychee and lime, while The Speakeasy mixes Absolut Vanilia, Chambord black raspberry liqueur, fresh blackberries, lychee puree, lime and sugar syrup.

Featuring DJs and live music, House of Roxy is open to midnight weekdays and to 2.30am Friday and Saturday.

Bartenders head to Mauritius Leon Dalloway of The Whiskey Jar in Manchester and Gareth Evans of Pollen Street Social in London gained places to represent the UK in an international competition in Mauritius.

As Bar magazine was going to press, the pair were heading off to the tropical island after

beating more than 70 bartenders from across Britain in the first cocktail competition for Mauritian rum Pink Pigeon. They were paired up to represent Team UK in a three-way competition against bartenders from South Africa and Mauritius. To find out who won, and see the recipes visit www.barmagazine.co.uk.

advertisement feature

Ago Perrone makes a Ristretto Manhattan

Getting Personal

A new whisky and chocolate concept at the Connaught Bar takes guests on a flavour journey with American whiskey Woodford Reserve

A

t the Connaught Bar, it’s personal.

From the moment the guest arrives, staff behind the bar and waiting tables are committed to creating a unique experience every time. “It is important for us to make them feel that we are personalising their own moment in the Connaught Bar,” explains Ago Perrone, director of mixology at the five-star Connaught Hotel in London’s Mayfair.

Building an on-going relationship between staff and guests is at the heart of this, he says. For example, a bespoke drinks trolley allows bartenders to make Martinis at guests’ tables to suit different tastes.

The bar’s latest innovation is again all about delivering a personalised drinking experience. Building on the trend for food and whisky pairings, it has introduced a whiskey and chocolate offering. Guests can choose to pair the chocolate with a glass of Woodford Reserve Aged Cask Rye or Woodford Reserve New Cask Rye, both part of the brand’s Master’s Collection.

Served neat or with an ice ball, they are presented on a bespoke wooden tray made by bar supervisor Antonio Cassino out of whisky barrel staves. As with all the bar’s glassware, the glasses are bespoke, crafted by specialist glassmaker John Jenkins.

All of the whiskies are served with a bespoke box containing three different chocolates developed by the hotel’s chefs, who have worked closely with Ago. They are: Cinnamon and Tonka Bean, a bitter-sweet ganache with a warm infusion of cinnamon bark and camomile tea, gently perfumed

with tonka bean; Cherry Blossom, a layered chocolate of morello cherry coulis, topped with a rich dark ganache with a hint of milk chocolate, delicately infused with cherry blossom and a hint of champagne; and Orange Marmalade, with a coulis, of orange, lemon and grapefruit, layered with a bitter ganache made with dark orange marmalade glazed with orangettes.

Ago says the serve opens up a conversation with the guest about the characteristics of the whiskies, bringing out the fruitiness, zestiness and spiciness. “It gets the guest to understand the real flavours, qualities and ingredients of the whisky,” Ago says. “We want to embrace new whisky drinkers into the category and get whisky connoisseurs to experience the different angles of their favourite spirit.”

The new serve was developed with support from Chris Morris, master distiller at Woodford Reserve in Kentucky, and Nidal

Whiskey and chocolate pairing

Ramini, advocacy manager at brand owner Brown-Forman. It is part of a partnership with Bacardi Brown-Forman Brands that dates back to the opening of the Connaught Bar in August 2008. Ago, who has headed the bar since then, says: “Woodford Reserve is our favourite American whisky in the Connaught Bar and has been important to us since the beginning.”

With 75 different whiskies behind the bar, the selection includes the core Woodford Reserve Kentucky Straight Bourbon Whiskey, and it is one of only a few bars to have the twin packs of the Woodford Reserve cask rye whiskeys of which only 155 cases have been made available. Both are tripled distilled, made of 100 per cent rye, and bottled at 46.2 per cent ABV. The New Cask is finished in a new barrel, bringing full-bodied notes of soft pepper and nuttiness on the palate, while the Aged Cask is matured in used barrels, creating a more delicate aroma and notes of green and black pepper and light vanilla.

In line with the bar’s reputation for classic serves with unique twists, Ago has created the Mi Julep which combines Woodford Reserve bourbon with Fernet Branca, lemon-infused sugar and fresh mint, served with a julep strainer on top and a garnish of mint dusted with icing. The Ristretto Manhattan is made with Woodford Reserve bourbon, sweet vermouth, Galliano Ristretto liqueur, crème de mûre, housemade bitters and orange zest, garnished with a blackcurrant on a stick. “The personality of the Connaught Hotel is tradition combined with modernity,” Ago adds. “We want to do the same with the whisky category and give a special touch for our guests.” www.barmagazine.co.uk |33

The spectacular Prestige Range of champagne and wine cabinets are finished inside and out in mirror stainless steel to draw attention to, and feature your wines.

With an eye catching wine display shelf system, your wines will be displayed at their best and stored at the exact temperature you require.

The microprocessor control and temperature display with touch pad adjustment can be easily set to the desired temperature from between +3°C to +10°C for white wine and +15°C to + 25°C for red wine.

These cabinets create perfect conditions for serving perfect wines.

Weald has a new showroom in its factory in Sevenoaks where the equipment can be now viewed Unit 5, Vestry Estate Otford Road Sevenoaks, Kent, TN14 5EL Tel: 01732 452050 Fax: 01732 452122 Email: sales@wealdrefrigeration.com www.wealdrefrigeration.com

U LT I M AT E TA S T E U LT I M AT E C R E AT I V I T Y

New Insurance Product for the Leisure Industry Benefits:Bespoke Insurance Schemes Competitive Premiums Experienced Handlers Awkward Premises, Locations & Multi Tenanted all catered for Risk Management Available ‘Stand Alone’ Risk Management for Hotels

MONIN is always innovative in creating new and original flavours, such as MONIN Crème Brulée syrup, the unforgettable French favourite dessert.

With more than 100 flavours, create endless MONIN. applications with MONIN

Discover ultimate recipes on www.monin.com

World Barista Championship Bronze Sponsor

Call 0800 781 8604 or visit www.countyinsurancenw.com

International Bartenders Association World Wide Champion

Email: dling@b-opie.com • Tel: 01795 413705

34| www.barmagazine.co.uk Sans titre-7 1

15/07/11 11:43

vodka

State of infusion The ever-growing ranges of flavoured vodkas provide bars with new ways to create interesting drinks, reports Mark Ludmon

F

or 20 years, Bar Kohl in Edinburgh has been specialising in vodka and creating its own infusions. Manager Adam Montgomerie, who joined eight years ago, says: “We used to make them all here but that was a serious operation and, about two to three years ago, we decided that, because there are so many good ones on the market, we would have only 20 with our own infusions. For a long time, there were only standard flavours but in the last couple of years, people are bringing out different flavours.We are always trying to get them, ideally as the first to have them.”

Bar Kohl keeps 54 flavours, tying in with the bar’s address, 54 George IV Bridge, listing the likes of Stolichnaya, 42Below, Grey Goose and Belvedere, although the menu is as much spirits and cocktails generally these days.

Using Absolut and fresh ingredients, bartenders have created infusions such as Jamaican ginger, elderflower, hazelnut, pear drop and soor ploom (or “sour plum” as they say in England) as well as bacon flavour for a Bloody Mary and Marmite flavour.Via the menu, customers are encouraged to try simple serves such as Absolut Berri Acai with cranberry juice, 42Below Manuka Honey with apple juice, Finlandia Lime with lemonade and apple-flavoured Stolichnaya Gala Applik with ginger ale.

The ease of creating interesting flavour combinations is one of the reasons that flavoured vodkas, and premium vodkas generally, continue to grow in the on-trade.

“Outside of mixology-focused bars, speed of service is key, and some bartenders do not have the time to make complicated cocktails,” says Ian Peart, on-trade channel director for spirits at Pernod Ricard UK.

Bar Kohl

“Absolut Flavours can be used to create very simple, quick and easy-to-make mixed drinks that require no complicated training or equipment. They allow bars and pubs to differentiate their drink offerings, by providing customers with additional choices beyond traditional serves, such as Absolut Citron mixed with cranberry, orange and a dash of grapefruit juice to make a Lazy Cosmopolitan, or something as simple as Absolut Raspberri and lemonade.”

The Absolut range has grown to 13 flavours in the UK, most recently with Wild Tea, bringing flavours of black oolong tea and white elderflower, and Orient Apple, which combines apple with tangy ginger. This month, Diageo GB introduces a unique new flavour in the Smirnoff range: the limitededition Espresso Smirnoff. It is a blend of Smirnoff Red with the natural flavour of espresso coffee, extracted from real coffee beans. “Smirnoff Espresso is set to drive incremental sales into the growing flavoured vodka segment and appeal to consumers who are looking for variety,” says Andrew Leat, on-trade category manager at Diageo GB. It joins Smirnoff’s four flavours of Lime, Green Apple, Blueberry and Vanilla which, according to research group CGA, is the number-one growing flavoured vodka year on year and the fourth best-selling flavoured vodka in the on-trade.

Andrew points out that flavoured vodka

In the picture Cocktails using Grey Goose and its flavours were created by Richard Woods, bar manager at Duck & Waffle and Sushisamba in London, and Grey Goose global brand ambassadors Joe McCanta and Ludo Miazga to celebrate films up for awards this year. They included the True Story (pictured), which was inspired by Argo, winner of the Oscar for best picture, and is made with Grey Goose L’Orange, maraschino liqueur, pink grapefruit juice and Dale DeGroff’s Pimento Bitters. Recipes and videos at www.barmagazine.co.uk.

www.barmagazine.co.uk |35

vodka accounts for only 3.2 per cent of the total vodka category in the UK, much less than in the US where it accounts for 18 per cent, suggesting there are still untapped opportunities. “Flavoured vodka offers an opportunity for outlets to drive vodka sales with new and exciting innovations, by educating bar staff on which mixers go with each flavoured vodka and ensuring finished flavoured drinks are included on the bar menu. Flavoured vodkas have been around for some time but consumers have never really understood their role. When Smirnoff introduced Green Apple and Lime, we showed consumers how to drink them as a long drink and this has captured their interest and driven the category in a new and exciting direction.”

Vanilla is also the strongestgrowing flavour for Stolichnaya, with Lime, Apple and Raspberry also bestsellers. Emma Heath, marketing controller for Stolichnaya at distributor Maxxium UK, says the bar trade seized on last year’s launch of two new products based on flavoured vodkas introduced in 1962: Stoli Hot, made with jalapeño peppers and a hit for Bloody Marys, and Stoli Sticki, inspired by the candied taste of honey alongside floral notes. “The popularity of cocktails has definitely helped cement the position of flavoured spirits on the bar, and natural flavours take a prominent position in consumers’ taste profiles and menus,” she adds.

“We’ve certainly found that the trade and consumer reaction to our new flavours has been really positive, and they are seen as genuinely new and different.” She adds that they are currently testing two new unnamed flavours with selected bartenders for a potential launch this summer.

Smaller artisanal producers are working with fresh ingredients to bring different flavours to the market such as Sipsmith Damson Vodka and Sacred Spiced Vodka with notes of cubeb, angelica, nutmeg and frankincense. At Chase Distillery in Herefordshire, distiller Alex Davies is producing interesting flavours by infusing fresh ingredients. Limited editions such as Rhubarb Vodka and Smoked Vodka, smoked with English Oak for seven days, have proven popular, while one past limited edition, Marmalade Vodka, is now part of the core range. New arrivals include Beetroot Vodka and Gooseberry Vodka while they are hoping to release an English grass flavoured-vodka in the summer. “We are trying to do stuff that nobody else is doing,” says founder William Chase. “We don’t want to be just a ‘me too’.”

He believes that some people are starting

36| www.barmagazine.co.uk

Drake & Morgan

to appreciate the difference between vodkas made with flavour essences and those infused with fresh ingredients. “Some of the big guys buy in flavours and mix it up but, if you infuse real fruit, the vodka leaves a natural taste in the mouth when you’ve finished it rather than something artificial.

In a recession, if people are going to spend money on a bottle of spirit, they want it to be something worth the money.”

Natural ingredients are infused to create other brands such as Périgord truffles for Black Moth Vodka and hand-picked Czech wormwood for Babicka. A natural maceration process is used to create Belvedere’s flavours, such as Belvedere Bloody Mary, made with black pepper, bell pepper, chilli pepper, horseradish, lemon, vinegar distillate and tomato.

Maceration is also used to create Bloodshot Vodka, with a blend of spices, aromatics and botanicals such as smoky chipotle chillies, cracked black pepper, lemon peel, horseradish root, coriander seed, hot cayenne pepper and celery seed. It was created by Mark Douglas Hill who has also introduced Element 29 Vodka plus one flavour variant, Salted Caramel. As well as using English spring water and grain, the Salted Caramel vodka contains Maldon Sea Salt and Fairtrade cane sugar. “I love that fine balance between sweetness, salt, smokiness and bitterness,” Mark explains.

With the addition of syrups, flavoured vodkas can become a quick and easy way to create cocktails that taste and look interesting, points

Three flavoured vodkas have been selected for Drake & Morgan’s bars in London: lemon-flavoured Ketel One Citroen and Hangar One’s Mandarin Blossom and Fraser River Raspberry.

They are used for cocktails, such as Ketel One Citroen in Cosmopolitans and Hanger One Mandarin Blossom in the popular Rhubarb and Mandarin G&T, which complements the Little Bird Gin well. Hangar One Fraser River Raspberry is served on its own as a frozen shot or over ice. “In my opinion, they give you more flavour and more consistency when mixing cocktails.” says Chris Edwards, general manager of The Parlour who looks after cocktail development in the group. Drake & Morgan creates its own infusions such as popcorn, butter washed, “herb garden” (sage, basil, rosemary and parsley), and pea shoot which is used for a twist on a Bloody Mary. out James Coston, brand ambassador for Monin UK. “For example, fruit-flavoured vodkas and Monin syrups go well together, such as strawberry vodka and Monin Yellow Banana syrup, mango vodka with Monin Passion Fruit syrup, or raspberry vodka with Hibiscus. For something like Monin Praline syrup, I would recommend a nutty-flavoured vodka.”

Constant innovation is key for consumers who are looking for something new on a big night out, says Jeremy Hill, chairman of drinks company Hi-Spirits. It revamped its 15 per cent ABV Bullet Vodka Mix range last year with a new label design and brand graphics, offering varieties such as Pear Drop, Sour Cherry, Blackjack and Chilli.

“Customer tastes move quickly – we’re now seeing a strong shift towards indulgent, ‘cupcake’ type flavours, with a lot of flavour innovation in the US – so limited editions and operator exclusives are a way to get new flavours into the UK market,” Jeremy says.

While he believes “consumers clearly understand a range such as Bullet”, he adds that “the on-trade has yet to really crack the premium flavoured vodka market – it’s still a very small percentage of vodka sales.”

cognac

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

T

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.

38| www.barmagazine.co.uk

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.

Tap into water

water

Provenance and taste help to make bottled and purified water a profitable alternative to tap water, reports Mark Ludmon

Y

ear after year, Britons are drinking more bottled water, now consuming nearly 34 litres each in 2011, according to the latest report from research group Zenith International. However, this is little reflected in the on-trade where water sales have been declining, partly because of the law introduced three years ago saying that establishments where alcohol is served must have free tap water available.

According to the latest Soft Drinks Report from Britvic, the decline is levelling off but in 2011, volumes were still down 11 per cent year on year. However, increasing emphasis on the healthiness of keeping hydrated does mean people are happy to pay for sparkling or still bottled water in bars, says Jo Jacobius, director of British Bottled Water Producers. “For those on-trade premises that are keen to promote provenance of their foods and drinks, serving local guest beers, wines and even spirits plus locally sourced and freshly prepared food, serving British bottled water is a must. Fortunately, most stylish bottled waters are not only British but also have strong and sound environmental policies whilst some have appealing charity links so there are big opportunities for bar owners

to reinforce their own eco-credentials by serving water that is British-sourced and enhances their image.”

By using sustainable and recycled materials, Belu natural mineral water is 100 per cent carbon neutral and gives profits to WaterAid which improves access to safe water around the world. By serving an ethical water brand, bars can enhance their own brand values, says Belu chief executive Karen Lynch. “Consumers are increasingly looking to the businesses they buy from to make the right ethical choices for them. By serving Belu water, bars and restaurants are showing their customers they care about people and the planet.”

Ethical credentials are also important for Llanllyr Water, sourced from beneath certified organic fields in west Wales, which is carbon neutral and supports water aid charity Just a Drop.

“Restaurants, hotels and bars choose our water due to the strong design, quality of the water and our ethical and environmental ethos,” says director Patrick Gee. “In taste tests, we are often judged best-tasting British water, and many chefs will use our water not only for their guests but also in their cooking and bar mixology.”

Drinks company Halewood International has been gaining listings in bars for Willow Water which it acquired two years ago.

Available in a range of formats including 330ml and one-litre glass bottles, it takes its name from salicin, a micronutrient found in the bark of the white willow tree, which can improve skin tone. “Willow is

also enriched with calcium and is low in sodium, providing a refreshing clean and unique taste,” adds brand manager Lorna Tweed.

Much of the focus for Strathmore is on its provenance, which has helped to make it the best-selling water brand in the ontrade for over 10 years in terms of values sales, according to research group CGA. “Sourced from Scotland, Strathmore appeals to consumers’ growing interest in provenance with the help of its on-pack message, ‘Strathmore – A source of clarity’,” says Adrian Troy, head of market at brand owner AG Barr. “People are not only looking for water brands they know and trust, they are also increasingly conscious about the source of the water, and Scotland is cited in research as the best place for water to come from.”

Provenance is also at the heart of Iceberg Water, which is made from icebergs in the Canadian Arctic which formed from water free of mineral impurities and modern pollutants. www.barmagazine.co.uk |41

water Ice that has naturally detached from the Arctic Shelf is delicately harvested and melted, presented in clear and frosted 75cl bottles etched with a white snowflake pattern. Its purity and look has attracted top-end listings in London including Blue Bar at the Berkeley Hotel and Nobu.

Pure inspiration Water is on tap at the bar at Mountain Range Restaurant Group’s three sites in Sussex and Kent. Mains-fed filtered water is provided through a purification system from EcoPure Waters (pictured) which has been supplying hospitality for over 20 years. “They have branded fonts so the customers can clearly see the green credentials of the water they serve,” says EcoPure’s business development manager Karen Cripps. At Mountain Range, still water is free while sparkling is £1 for 500ml, delivered in machine-washable branded bottles. “There is a common misconception that going green will be costly, when in fact the reality is quite different,” Karen adds. “With EcoPure Waters’ all-inclusive installation packages, venues can produce unlimited water for less than £6 a day. Any venue serving more than 10 litres a day will make a significant saving and greatly improve their green credentials.”

Other water bottling systems used in bars and clubs include Vivreau Vi Tap, which can dispense up to 80 litres of chilled, still or sparkling water an hour at the touch of a button. “Establishments such as restaurants, pubs and bars are all expected to serve tap water as part of their offering, whether that be as water for the table during a meal, or as a single glass at the request of a customer,” says Vivreau managing director Stephen Charles. “Either way, the quality of the water has a large impact on a customer’s experience and shouldn’t be overlooked just because it is given away for free.”

42| www.barmagazine.co.uk

Top chefs such as Tom Kitchin as well as whisky aficionados have long championed Scottish natural mineral water Speyside Glenlivet, which has been expanding its listings in restaurants and hotels. Its purity and soft refreshing taste allow the flavours of fine food, wine and whisky to shine through.

Last year, it underwent a rebranding to give it a sleek new look, featuring a thistle crown emblem to reflect its provenance of being sourced from Crown land in Banffshire.

While provenance and health benefits are important, these bottled water brands all boil down to taste. “What is difficult to understand is that many bars, restaurants and pubs are attentive to the quality of the wine and spirits offered alongside the service and overall ambiance setting.

However with water it is apparent that a different approach is adopted,” points out Marco Ciliento, commercial director for Ty Nant. “In a food setting, attention to taste and the overall ambiance is considered for both the food and wine offering but is lost on the water choice. A poor-quality water can affect the overall dining experience in both taste and style.” The Welsh mineral water, which is drawn from beneath organically maintained land, started out in the five-star hotel sector and can now be found in top bars. “In addition to offering a striking design, water quality and clear brand message, bottled water can be a suitable choice for mixology,” Marco adds. “This can be further explored and experienced with special connoisseur drinks and spirits to fully appreciate and enhance the spirit flavour.”

Ferrarelle naturally sparkling mineral water from Italy is described in terms more akin to spirits and wine by its export manager Maria Rosaria Tufo, who says it has “a unique taste that is full and savoury, with strains of softness and distinct roundness”.

Also promoted as a mixer for cocktails, it is positioned as a complement to food.

“Its effervescent qualities are delicate and gentle so as not to disturb the palate, and work perfectly in equilibrium with its dissolved minerals,” Maria explains. It is sourced sustainably from an area bordered by an extinct volcano in the foothills of the Campanian Appenines, enriching it with several minerals such as potassium, silica, calcium and magnesium.

Every bottled spring water has its own unique taste due to its origin and filtration process, points out Matthew Orme, director of Wenlock Spring which is “sweet, crisp and refreshing” from being filtered through

Mojo Bottles of water are handed out to customers at Mojo bars in Leeds, Manchester and Liverpool.

The water, purified and sourced from Herefordshire, is supplied by promotional specialist AQ Bottled Water and carries labels promoting the group’s Mojo Radio, with a design echoing the bars’ menus. “Our Radio Mojo bottled water is offered throughout service, generally free of charge, in all our Mojo bars and is also handed out at the end of the night on Friday and Saturday to customers as they leave,” explains Mojo director Martin Greenhow. “The idea is to rehydrate them and help them sober up for the journey home and of course soften the hangover a touch.” rock strata in Shropshire. “This purity of taste and content cannot be guaranteed with tap water. By selecting bottled water, you know exactly where the water you are drinking has come from and what is in it.

The traceability of tap water is something you cannot achieve. Why select water which has been chemically manipulated when bottled spring water offers you purity and quality of taste?”

Matthew says that bars should offer their customers choice in water in the same way that they do food, wine and other soft drinks. “Bottled water can be a valuable additional sale for many restaurants, bars and hotels and if left out of the equation can lead to detrimental effects on bottom line profit, as well as on the guest’s experience.”

INTRODUCING FLUSH HYGIENE Suppliers of

EXPERTS IN WASHROOM SOLUTIONS INCLUDING OUR

Pork Scratchings, Pork Crunch Pork Crackling We also supply...

Crisps - Nuts - Sweets - Bar Sundries Order online at:

www.mrscratchings.co.uk Please quote ref: sc001

“Our aim is to be your preferred supplier of choice”

670044 ☎ (01274) enquiries@mrscratchings.co.uk

SANITARY BIN SERVICE ✓ Free delivery and installation ✓ Professional and reliable service ✓ Flexible service arrangements ✓ We aim to beat most quotes

RING TODAY FOR A QUICK QUOTE

Deliveries Nationwide

Unit 2, Chapel Road, Low Moor, Bradford BD12 0QW

FEMININE HYGIENE BINS VENDING MACHINES SOAP DISPENSERS AIR FRESHENERS

WATER MANAGEMENT SYSTEMS LAUNDRY AUTO SANITISERS FLOOR MATS

CALL US NOW ON

01689 600 550 info@flushhygiene.co.uk

VISIT OUR NEW WEBSITE AT WWW.FLUSHHYGIENE.CO.UK FOR MORE INFO www.barmagazine.co.uk |43

Lamata Contract Furniture changes into Flexfurn bespoke banquette seating Nando’s, Bluewater

Nando’s, Aldershot

t +44 (0) 1953 854 009

Our name changes, the magic unfolds

e sales@craftwood-uk.com

Nando’s, Stockport

w www.craftwood-uk.com

cfuk

2777_Craftwood_Bar_1/4_Page_Ad.indd 1

Contract Furniture U.K.

Lamata was the name with which we started trading way back in 1964. From 2013 onwards, our new name Flexfurn reflects what we’ll stand for in the future: a professional range of folding & stackable furniture with accessories. Designed with insight, delivered with exceptional service, available all over the UK. With Flexfurn you’ll unfold magic every time.

Folding and stackable furniture for hospitality and events For more information on us and our products, go to www.flexfurn.com

Call us on +44 (0)1925 445650 Email: info@cfukltd.com

lounge & design | essentials | chair & table covers | trolleys | accessories

www.cfukltd.com 44| www.barmagazine.co.uk 1302_FLEX_ad86x252.indd 1

19/02/13 15:37

19/03/2013 10:44

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

W

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)

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

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.

46| www.barmagazine.co.uk

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.

www.geometric-furniture.co.uk

SPECIALIST CONTRACT MANUFACTURER

QM

S

ISO 9001/14001

REGISTERED FIRM

Geometric Furniture Ltd Geometric House, Lark Hill, Townley Street, Middleton, M24 1AT Tel +44 (0)161 653 2233 I sales@geometric-furniture.co.uk

Smart Furniture. Smart Prices.

We have a large range of quality contract furniture available. A sample of our products include:

CARVERS TUBS

FROM

£79 .99

40,000 ITEMS IN

STOCK

DINING CHAIRS

FROM

£24.99

I M M E D I AT E

D I S PATC H ON ALL STOCK

R A T T A N FROM R A N G E £29 .99

STOOLS

TA B L E S

FROM

FROM

£34 .99

0115 9207528

£44 .99

SOFAS

FROM

£139.00

smar t

www.smartleather.co.uk info@smartleather.co.uk I N T E R I O R S Q U A L I T Y

C O N T R A C T

F U R N I T U R E

www.barmagazine.co.uk |47

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

48| www.barmagazine.co.uk

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.

Agua’s new range of outdoor faux leathers, Aries, is available in 18 stylish colourways, varying from popular neutrals to on-trend vibrant tones. The collection has been designed to meet the demanding requirements of the leisure and contract markets, and, as such, is fire retardent to Crib 5 and IMO while retaining its luxurious appeal.

With a Grade 7 colourfastness to sunlight, in addition to anti-microbial properties, Aries can be used to create stylish roof terraces, sophisticated patio areas and easy-to-clean sun-lounger cushions. For a dual-textured look, Aries can be combined with Agua’s Aura range of striking plain and dramatic striped outdoor upholstery.

T: 0208 205 0050 W: aguafabrics.com www.barmagazine.co.uk |49

Not Just Another EPOS Provider! our Book y is Audit alys n A s d Nee te

edia m m i y f i ent ney, o m We’ll id e v can sa u o y s y boost & wa e g a t was S reduce g EPO n i s u s margin

We ask more questions than any other EPOS provider to help us understand how you operate and manage your growing business.

It is the only way to successfully tailor a bespoke EPOS solution to your exact needs.

It’s just one of the ways we do so much more than supply EPOS solutions. We also implement and embed cash and stock procedures.

And offer training, managed services and consultancy advice based around your EPOS solution.

Want to find out more? Call 0800 655 6264 today or visit and watch our Not Just Another EPOS Provider video at www.gs-systems.co.uk/questions.

What multi-site clients say about us: “GS share our belief in big ideas. Our core system feeds information for us to use and develop but it’s the new ideas that ensure we maintain our edge.”

Jeremy Roberts, co-founder, Living Ventures.

“GS Systems helps us grow as a business by providing us with current information, real-time information.

This allows us to move a lot quicker than we ever could before.”

Marcello Distefano, San Carlo “The GS solution gives us multi-site usage with remote management control, covering the entire package from stock takes to email orders.

Everything is more accountable and easier to run.”

Andy Aldrich, Viva Brazil “The system installed by GS will give us full transparency and cost/stock controls across the chain, essential requirements as we look to expand the brand over the next five years.”

Elaine Clarke, Baa Bar

www.gs-systems.co.uk E-mail: getsmarter@gs-systems.co.uk @gs_systems GS Systems 0800 655 6264

Taking the risk out of cash and stock management

business planning

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

D

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

business planning the ever-growing team. Those who continue to grow often get to a point where they become aware that the experience has lost its sparkle and they have to rekindle it if they are to continue to grow.”

At that stage, managing the culture of the business becomes a key focus, Peter says. “The aim is to get the appropriate behaviour from each team member to deliver that great experience to the customer every time. If you’ve not got any experience of managing the culture of a business, then get someone involved who does.”

Expansion

Shabaz Mohammed

want to run that bar, their vision for it and a SWOT analysis, covering strengths, weaknesses, opportunities, and threats.

Every plan needs a detailed profit and loss (P&L) statement for the first year including a monthly P&L with break-even and target sales figures as well as cash-flow projections and a projected balance sheet for the first 12 months’ trading. “It will enable applicants to gain a more realistic view of running a pub or bar, clearly highlight the risks and opportunities and ensure they have the business skills and financial knowledge to make a success of it before they make any commitment,” Chris explains.

Solutions 4 Caterers often deals with entrepreneurs who have had success with one or two sites and are now adapting to an expanding business model. “While they are in their first, second and third sites, their passion and enthusiasm rubs off on their team and their regular presence ensures a high level of consistency,” Peter explains. “However, as they open more sites and become more remote, they have to find new ways of communicating that to

Chris Moore

52| www.barmagazine.co.uk

As a bar business expands to new sites, the need to have the right integral systems in place becomes even more important. “Some systems such as cash and stock control are obvious, but the time involved in setting these up and then keeping the data updated, such as recipes, suppliers and prices changes, is significant,” Peter explains. “The good news is that if you have a system like this in place, there is very little extra work required when you open a new site. If you don’t implement systems, then every site invents their own or makes them up as they go along, and the focus on the customer gets diluted.”

He recommends that, to get the systems right, it is useful to imagine that you are going to franchise out your bar operation.

“Now systematise everything that you can so that your ‘franchisee’ will deliver the same great experience and make strong profits even when you have virtually nothing to do with the running of the franchise business.”

Finding funding has become much tougher over the past few years, Peter notes. “Unless you are one of those rare individuals with a fantastic track record in the industry, then the normal way to get initial funding is from personal savings, family or friends. The industry failure rates make it no surprise that you will need to prove your model before external funding becomes available.

“When people start a business, they often get carried away by the way that their bank balance increases over the first six weeks or so, not taking into account that this will not continue at the same rate. Once you start monthly supplier and PAYE payments and quarterly VAT payments, things often look less rosy.” He adds that some businesses do not look at the costs of having insufficient cash. “Paying suppliers late means you won’t get the best prices and that you will be taking numerous calls from their credit controllers, paying VAT and PAYE late results in penalties and interest. Having someone external who has prepared your business projections can be a big help, not just with the workload but also enhancing credibility with funders.”

Taming the insurance wolf

David Hing of public liability insurance and small business insurance specialist broker Your Insurance For the bar and club industry, it can feel like the wolves are constantly closing in, circling your business and finding new excuses to sit at your bar, look you in the eye with gleaming teeth and say, “Can I have a bit more money please?”

With only faint glimmers of hope shining at the end of the tunnel for the bar and pub industry in terms of a continued aggressive economic market and harsh competition, the insurance wolf is one that you might want to try taming.

When considering the financial strain any business in the bar, pub and club trade is going to be under, being beset by a public liability lawsuit or something that interrupts your usual business activities could be a weight that you find too heavy to bear. Failing due to not working hard enough is one thing, but failing due to bad luck or the carelessness of a third party is tragic.

If you’ve run an establishment for any length of time, you know how hectic it can get, and insurance brokers can offer lots of different packages depending on what keeps you up at night with your particular business. On top of public liability insurance and employers’ liability insurance, cover can be offered for any business interruption as a result of an incident such as a fire or flood, personal injury and assault at the hands of the less desirable clientele that everyone gets once in a while, or even licence cover to help you get your alcohol licence back if you were to lose it.

You know when the tax-wolf is turning up, you’ll always have a rough idea of how much you need to pay stock-wolves and there are many knowable costs that you will face, but you’re not always in control of disasters that herald the arrival of extra required payments. Make friends with an insurance wolf and it might make some of these run off with their tails between their legs.

Boost Capital has helped bar and pub operators to access finance for growth through cash advances that are paid back through a small, fixed percentage of daily credit and debit card transactions.

The repayment structure is dictated by the business’ performance, ensuring that sufficient cash flow remains to operate

business planning

Chasing debts

Victoria Stevenson, partner and head of debt recovery at Roythornes Today’s tight economic situation means cash and debt management can make a real impact on the financial stability of a business. Although bars tend to operate on a cash basis, those which provide additional services, such as catering and events, could be exposed to customers who have difficulty paying.

It only takes a few bad accounts on your books to make a real impact.

How many times have we heard “cash flow is king”, and then gone on to let a customer have a little more time to pay because they are “a nice bunch”?

Lengthening credit lines and “letting people off” is the start of a slippery slope. Like it or not, you need to be chasing your cash, because it won’t come running to you.

Our advice would always be to make your payment terms crystal clear at the outset in your terms of business and on your invoices. Also, make it easy for your customer to pay by offering several options: perform credit checks where possible and think about incentivising early payment – the carrot is often better than the stick.

If you continue to have problems securing payment then it will help if you have a clear procedure for chasing bad debts and that you are not afraid to take action. If a polite reminder doesn’t work then you may need to consult a solicitor and seek professional assistance.You would be amazed how often a call or a letter from a solicitor results in payment materialising much more promptly.

Peter Flaxman

the business. “The key to driving small business growth is with an accessible and flexible approach to funding,” says Boost Capital’s managing director David Abbott.

“If capital isn’t readily available, then a business can miss out on growth or costsaving opportunities when they present

54| www.barmagazine.co.uk

themselves.”

Bar and club operators have used Boost Capital to get funds to buy new equipment, stock-pile inventory ahead of the Christmas rush or fund a strong marketing strategy, although there are no restrictions on how the cash is used. “Because the payback is dependent on daily sales, a merchant is never in a position of being overburdened with excessive repayments that they may not be able to afford,” David adds. “For example, if companies have a quiet month they would repay a lesser amount, reducing the strain on company finance. There are no fixed terms, late fees or penalties.”

Managing invoice payments can be timeconsuming, taking owners away from their main focus of running their business, says Shabaz Mohammed, managing director of Pelican Buying Company which has created a sophisticated web-based invoice management system. “Its aim is to help operators manage supplier invoices more effectively and make time-consuming invoice management a thing of the past.”

Customers receive one consolidated statement by email at the end of the month featuring all their suppliers and what has been spent with each. “If customers have a problem with a supplier, we deal with it.

They then pay us by direct debit and we take care of paying the suppliers on their behalf.” The advanced secure application also delivers a cash-back bonus averaging one per cent which is paid to operators at the end of a year.

Opportunities

To help pub and bar owners to manage their finances, a new venture called The Pub Hub has been launched bringing together experts in accountancy and stocktaking, human resources and employment law, and business consultancy in the licensed trade.

“A large percentage of our clients run bars in busy town or city centre locations, many facing stiff competition and can’t always rely on the daily footfall of regulars,” explains managing director Marsha Ward.

“The majority are independently-owned and find themselves competing against the bigger UK chains with their aggressive price promotions and structured marketing support, so often need to focus their attention on prime opportunities within their locality, which could be a significant lunchtime or after-work trade.”

Marsha, who has set up The Pub Hub with Michael Shallish, adds: “The sheer diversity of people coming into the licensed trade, many with great ideas and enthusiasm but little experience at running pubs, has created a niche for specialist advisers that can help during the early planning phases and pass on their experience in areas like pricing strategies, managing staff and longterm business planning in the sector.”

Save money behind the bar

Bob Wood, sales director of warewashing and icemaking specialist DC Products When buying a glasswasher, it should not be too large externally as it would then waste floor space, water and energy.

Some tanks use a lot less water than others therefore reducing your water bill, electricity bill and cost of chemicals.

Internal water softeners save on space, keep the washer clear of scale build-up and are much easier to operate than the external ones, and you will improve your washing results, reduce running costs and increase the life expectancy of your product.

Double skin casings will reduce noise, operating costs and be cool to touch.

Insulated boilers will also reduce heat loss and save on running costs. Always check that the glasswasher comes fitted with automatic integral dosing units which will save you time and money.

Make sure you look at the machine’s labour-saving capability, water and electrical efficiency, detergent and rinse aid consumption.

Paying a bit more initially for a higher-quality product will mean the glasswasher should last longer than a less expensive, lower-quality model.

Over recent years there has been an increase in the amount of low-grade ice machines on the market. Make sure machines are made from catering-grade stainless steel, use environmentally friendly refrigerant, incorporate highquality components and anti-bacterial plastics and carry credible manufacturer warranties. Not taking these factors into consideration could cost you money down the line.

When buying an ice machine, calculate how much ice you need on a daily basis and at peak times. Buying a machine that is producing too much or not enough will be a waste of time and money.

Make sure you install a water filter.

Mains water, despite appearing clear, contains many minerals and odours that will affect the quality of your ice and decrease the machine’s life expectancy.

If ice demand is high and you have space for only a small machine, bag the ice and store it in a freezer which will save you money.

Maintaining both your glasswasher and ice machine is vitally important. By simply cleaning filters, cleaning the tank daily and washing arms weekly, you’ll greatly improve results and reduce maintenance costs.

advertisement feature

Enhance your outside space

B

e it a small courtyard, rear patio or a large garden, good use of an outdoor area will enhance your sales. Indigo Awnings has been providing alfresco solutions for over 30 years and has a vast amount of experience in providing the most suitable products for any area, no matter what space is available.

There are dozens of options available such as a retractable awning, a commercialgrade parasol with heating option or even a fixed structure with a retractable roof and the option to infill the sides.

“The best is always the cheapest in the long run in terms of the return on your investment,” says managing director Trevor Ruddle. “I cannot stress enough the importance of purchasing full commercial-grade products that are fit for purpose. For example, if you purchase a cheap giant parasol for a few hundred pounds, it would only be useable in times when there is virtually no wind or at best, very light wind conditions. As such, given the UK climate this would severely limit the use and thus defeat the object of the purchase.”

If a commercial-grade unit is installed, it

The All New Dataterm IHC Can Knock 25% off your fuel bill!

Call Indigo Awnings on 0845 050 8969 or visit www.indigoawnings.co.uk.

can take wind speeds up to 120km per hour in some instances which means it can be used virtually all year round. “In addition, and unlike their cheaper counterparts, these units can be supplied with heating and lighting, linking gutters and even side curtains if required, all of which will add to your customer comfort,” Trevor adds.

Most external products can also carry branding which could be an outlet’s name, a promotional message or a drinks brand.

When it comes to furniture, it needs to be robust as well as stylish as it will take heavy use and be out in all weathers. Landscaping or planting should also be considered, Trevor adds, even if it is just containers with evergreen shrubs. “This will enhance the overall look which in turn will attract more custom. A well-thought-out external area with the right products can and will provide an excellent facility for your customers and a great return on investment for you.”

Digitally Printed Wallpaper A custom design & print service for wallpapers and murals

space@spaceinnovation.co.uk 020 8940 9685

Wireless Option Now Available!

The all new Dataterm IHC can now control up to 4 heating zones and hot water all from 1 handy control pad allowing you to be in total control of your heating and how much it costs you. So if central heating is a burden to your budget enquire about Dataterm today, after all it is the control that can pay for itself in as little as 2 years and its good for the planet too! Suitable for all heating systems, it simply replaces existing time clocks and thermostats allowing greater flexibility and control. Features include illuminated display, optimum start / stop, close temperature control and an average 25% savings in fuel spend per annum...

Dataterm is recognised by the Energy Saving Trust in recognition of its ability to save fuel and help the planet.

Already in thousands of pubs across the UK!

warmworld.co.uk +44 (0) 117 949 8800

www.barmagazine.co.uk |55

GlassTech Europe Ltd

TV media mirror available in Silvered Grey, Bronze Brown or Black Sizes available up to 2500 x 2000

Large Layered sculptured glass Buddha With external lighting for Chaobaby Meadowhall

GlassTech will be featuring the Silvered Grey TV mirror at Grand Designs London 4th-12th May 2013 in partnership with SieMatic kitchens - Stand K116 UNIT 10, Marsland Street Industrial Centre, Hazel Grove, Stockport, Cheshire, SK7 4ER tel: +44 (0)1298 25338

glen@glasstech.eu.com www.glasstecheurope.com 56| www.barmagazine.co.uk

visual display Southsider Cocktail Club

At first sight From street art to technology, signage and other forms of visual display can add interest and excitement both inside and out

A

t Southsider Cocktail Club in Battersea, south London, graffiti art showing a cityscape of London fills a wall at the back of the bar, which opened in December. At least, it did when Bar magazine was going to press. “Every six months, it will be repainted with something new to keep it fresh,” says co-owner Robin Webb. He, his brother Daniel and general manager Alex Clark brought in street artist Elliot Chapman to create the white-on-black design, which also includes graffiti tags and messages on other walls within the venue. It all adds to the urban, underground look of the venue which has

Kua ’Aina

already gained a reputation for its innovative approach to drinks.

At design agency Mystery, its designers have been called on to create street art graphics for bars and restaurants. “The designers here at Mystery are all artists in their own right and love to express their skills when it’s appropriate for a particular bar concept,” says director Dan Einzig. “The big trend for visuals in hospitality interiors right now is for street art graphics. I am seeing the beginning of an exciting trend in bars for distinctive interior graphics and signage which helps bars express their individuality and connect with specific target

Into the Blue A pair of impressive bespoke canopies define the grand entrance to the new InterContinental London Westminster Hotel, home to the Blue Boar Smokehouse and Bar. To complement the stunning townhouse exterior of the former government building, design company Dexter Moren turned to Andy Thornton to produce an eye-catching functional structure that would provide a focal point for the hotel entrance but also complement the listed facade.

The two canopies together measure 14 metres in length with a maximum projection of 1.9 metres. The wildly ornate end gallows brackets feature flat bar scroll detail and beaten embellishments in mild steel. The main framework was constructed in mild steel section and includes bespoke curved laser-cut frieze panels, returning at the ends. The metalwork is finished in highperformance polyester powder coat.

Each roof comprises six shaped glass panels creating a crimped-effect, using 11.5mm toughened and laminated clear safety glass. Working closely with building contractor Shaca Construction, Andy Thornton fabricated the complete structure in its West Yorkshire workshops before dismantling and transporting to site for installation. www.barmagazine.co.uk |57

visual display

Take the tablet With a background in technology, David Jenkins (pictured) wanted something inventive and visually exciting for Cuvée in Leeds. He opened the bar alongside the canal at Granary Wharf last summer with his partner Melissa Yorke. From the start, they have used iPads for displaying the drinks menu, allowing customers a more interactive experience when they choose their beer, cocktail or wine at the table.

“When I decided to take on a bar in the city where I live, I knew that it had to be cutting edge, yet understated from a technological perspective,” David explains. “My background is in design and development of websites, touchscreen technology, online marketing, IP-based communication, and the manufacture of both software and hardware. So, realistically Cuvée wasn’t going to be anything less than the best, was it?”

The drinks list has over 300 wines and champagnes, a large selection of cocktails and spirits along with cheese and deli platters supported by suggested glasses of wine. David said he chose to display menus on iPad tablets as they are easy to navigate even for people who have not used one before. “They work wonders at the table, prompting instant discussions of wines, wine regions or the bouquet. Our customers feel happy in the knowledge that they’ve gained a deeper insight to their favourite wine or favourite cocktail.”

customer groups, depending on the style and content of the designs.”

At The Huxley at the Rutland Hotel in Edinburgh (featured on page 16), designer Adam Tibbatt of Tibbatts Abel has used graphics on the walls and furniture, from the name of the bar printed on the banquette seating to “hotdogs” in bold capital letters on the wall, reflecting the kind of food found on the menu. A similar feature can be found at the Graze Inn in Sheffield, where designer Matt Rawlinson of Raw Design has incorporated key words that represent the food and drink concept created by chef

58| www.barmagazine.co.uk

Sushisamba

Richard Smith and Simon Webster and Jim Harrison of Thornbridge Brewery. Along the top of the walls, using a variety of fonts, the lettering spells out words such as “Sunday roasts”, “speciality breads”, “mocktails” and “seasonal”.

The triple pork hot dogs (served with “mother-fuckin’ curly fries”) at Adventure Bar in Clapham, south London, inspired a risqué mural in the interior design by Finch Interiors. Working with graffiti specialists Graffiti Life, they have filled one bare brick wall inside with what resembles a 1930s sign saying, “Hot dogging on Clapham Common”. Cutting-edge street art can be seen in the bars of Sushisamba and Duck & Waffle on the 38th and 39th floors of the Heron Tower in the City of London. As part of the interior design by CetraRuddy, striking graffiti by street artist Flip (aka Felipe Yung) from São Paulo in Brazil enhances the venue’s energy and Latin vibe.

At The Cribbar in Newquay, graffiti art and more high-tech visual display come together to support the surfing concept created by architectural and interiors agency Absolute for operator JD Wetherspoon. The Cribbar brand motif, created by Ceri Pashley Designs, has been etched throughout the venue in glass and in wood while typical surfer phrases have been put up on the concrete walls such as, “You should have been here yesterday”. Images from Orca Publications’ book on British surfing, The Surfing Tribe, have been screen-printed into white tiles on the front of the bar, while screens mounted behind the bar show videos and live footage of surfing as well as the current swell charts.

Retro Hawaiian images form part of the colourful interior created by Mystery at burger and sandwich restaurant Kua ’Aina in Soho, London, which is based on an original restaurant that opened on

Graze Inn in Sheffield

Hawaii’s North Shore in 1975. As part of the design, Mystery has also included a display monitor next to the back-bar which shows cult surfing movies to waiting customers. “Choosing the right approach to interior signage and visuals for bars is more essential than ever as competition has never been more fierce,” says Dan at Mystery.

“Whether or not to choose a technologysupported system such as a display as opposed to something more traditional should depend entirely on your positioning.

Both can be equally effective if used to support your brand’s distinctive character.

If not considered as part of your brand’s character tone of voice, you’re in danger of creating a personality clash and confusing your customers.”

A new approach to traditional printed and decorated mirrors has been introduced by point-of-sale specialist Mitreprize. The

po x E n g i S on d n n o a e L, L e p C x o E r llers a , t u 3 s 1 n E June 20 suppliers, i me media 7 25-2

o n for ut-of-h o i t i o b l hi d ex of digita e t a c Dedi d-users en and gnage. si and

Register for your free visitor pass at

www.europeansignexpo.com FESPA ESE-SME Ad A4.indd 1

20/03/2013 17:27

visual display

The Churchill Arms

The Huxley

product is made from a thin mirror-finish acrylic that is mounted on a rigid backing board, which means there is no distortion and is also unbreakable. “It makes these mirrors a much safer option than the glass variety, and they are also much cheaper to produce so are a more economic alternative,” says director Allan Mason.

“Digitally printed branding and imagery is really sharp with a high clarity, giving a faithful reproduction of any design required, which comes with a relatively low setup cost for a full-colour print.” It can be produced in any size up to A2 and printed in up to a four-colour process.

Allan says that another popular item from his company’s range is a table-top chalkboard with a choice of either a darkwood or cream-coloured base, which can be printed or laser engraved. Suitable for personalisation, they can be written on with Adventure Bar in Clapham

60| www.barmagazine.co.uk

chalk and easily cleaned.

Bar legislation and licensing notices are a popular product at Catersigns, which specialises in the design, print and manufacture of interior and exterior signs, banners, posters and displays. “These signs help show your local council, police, staff and licensing authorities that the management has shown due diligence and good housekeeping in compliance with local authority guidelines and licensing laws,” says Catersigns’ Martin Studholme. Supplying many of the leading pub, bar and restaurant groups as well as independents, Catersigns also offers a large range of signage for the licensed trade, from A-boards and pavement displays to back-bar signs, door signs, tabletop displays, chalkboards and menu holders.

Chalkboards are not just for traditional pubs but are being used by designers and operators to create stylish interiors with a rustic, retro appeal. At Novus Leisure’s bar The Last in the City of London, the new-look interior by design company Harrison features mannequin lampstands, ornate mirrors and candelabras but at the same time chalkboards provide a simpler bistro feel. “It’s the little touches that have really gone a long way in making The Last quirky and different,” says the bar’s general manager Jo Hazlewood.

A montage of period posters, photographs and printed ephemera of the Second World War years associated with Winston Churchill was created at The Churchill Arms in Kensington, London, as part of a new interior by ARC Design Associates for owners Fuller’s. It is the work of print designer Simone Deegan in a project coordinated

by Georges Icke on behalf of Space Innovation, which is a design and digital print studio specialising in wallcoverings, vinyl laminates and canvas prints for commercial application.

The pictures show digitally printed wallpaper in a hallway and digitally printed vinyl laminate on toilet cubicle doors. Georges says: “Digital print process is perfect for reproducing the variety of imagery, tone and colour of the finished artwork.” Both products are fully flame-resistant rated and treated with a protective finish to allow for the high level of performance and maintenance associated with a bar application.

bar essentials

In the frame

Stirling service

Established in 1983, Finaframe imports frames from Italy and Spain from artisand. They are made of European beech wood that has been kiln dried.

The frames can be stained or painted. Pictured is Finaframe’s new chair, model 123, for pubs, bars and restaurants.View products at www.finaframe.com, especially the Classic 2 selection.

Email finaframe@finaframe.com.

Stirling Management Centre in Stirling houses the 230-cover Abbey Craig restaurant, open daily from breakfast to dinner, with an adjoining bar. It uses an undercounter Winterhalter UC-M warewasher plus a small reverseosmosis ROXS. “The results with the Winterhalter are impressive,” says general manager Al Thom.

“The glasses come out sparkling clean and don’t need polishing. The machine itself is easy to use and has been totally reliable. It really speeds up our operation.” Call Winterhalter on 01908 359000 or visit www.winterhalter.co.uk.

Smart tracking

Carry on cooking

Call System Technology’s new TrackSmart is ideal for bars and restaurants where customers order at the bar and then find a seat. They are handed a round guest tag which they take to their table. A small tag beneath the table receives the signal from the guest tag and relays it to a PC so staff can locate where the customer is sitting through a real-time graphical interface.

Call 0800 389 5642 or visit www.call-systems.com.

A new solution allows event caterers to move a table-top Rational SelfCookingCenter between locations. The Catering Kit fits all SelfCookingCenter and CombiMaster sixand ten-grid models manufactured since 2004. Comprising a sturdy supporting frame and stainless-steel feet, it can be mounted underneath the unit. Carrying handles make it easy to carry up stairs and it can be used with Rational’s extra-large wheeled stand.

Call 0800 389 2944 or visit www.rational-UK.com.

Layers of style

Control in the kitchen

This Chesterquin sofa from Warings Furniture embraces a traditional chesterfield design with a contemporary twist, achieving a key trend for 2013 – the layered look. Using contrasting fabrics and colours to create a patchwork effect, this modernised chesterfield will provide any bar or club with an eye-catching feature piece. Thanks to skilled inhouse upholsters, Warings Furniture works to a client’s specification, bringing to life unique ideas and adding character to venues through stylish, on-trend furniture. Visit www.waringsfurniture.com or call 01953 499949.

The Sous Vide Professional sets the standards for sousvide cooking at only £499.99 including VAT. It was developed to meet the requirements of the world’s best chefs and adds a whole new dimension of control to your kitchen. Its aesthetics, easy handling and flexibility are unique and without compromise. Professional and aspiring home chefs achieve perfect, repeatable results every time with the Sous Vide Professional.Visit www.sousvidetools.com.

Eye-catching seating

Vintage cocktail glasses

GO IN (UK) has introduced fresh and exclusive outdoor options, featured in its hospitality furniture catalogue.

The table and bench combinations are stylish yet weather-proof, with options such as anti-theft devices. Slats made of high-density laminate are combined with aluminium frames for eye-catching effect. Other tables and three-seater benches are made of aluminium or matched with low-maintenance Resysta in natural “wood” finish. A wide range of colours and finishes and coordinating cushions and blankets are available. Call 0845 021 4646 or visit www.go-in.co.uk.

Glassware and tableware supplier Artis has launched a vintage cocktail glass collection.

Marketing manager Kathy Birch said: “We have noted there is a current trend for mixologists to source secondhand, mismatching glassware to use creatively for cocktails. The new Artis Vintage Cocktail Collection brings together a broad selection of vintage-style glassware, from coupes to Martinis, from which mixologists can cherry-pick and ‘mix and match’ at their convenience.” Visit www.artis-uk.com or call 020 8391 5544. www.barmagazine.co.uk |61

Menus for the future

E: helen@vitmen.ie T: 00353 719 640 758 W: www.vitmen.ie

Pop uP Power Supplies Ltd. Safe

Silent

Bar Fittings Ltd

Secure Power

Electrical power that pops up out of the ground when you need it and hides underground when you don't.

Supplying the hospitality industry with stainless steel, chrome & Brass Fittings inc

In Ground Unit Parks Parks Markets Markets Historic Historic Areas Areas

JT 03 Pop uP Unit Town Town Centres Centres Shopping Shopping Centres Centres

contact: Mike Brown Tel: 020 8551 8363 Email: mbrown@popuppower.co.uk

www.popuppower.co.uk 62| www.barmagazine.co.uk

Footrails Hand Rails Balustrading

Glass Racks Optic Rails Handles

Portholes Lighting And Much More

Tel: 01702 614488 For the FREE NEW 156 page colour catalogue

www.bar-fittings.com

...put your contacts to work Call Manjeet on 01795 509109 • manjeet@cimltd.co.uk

JESSICASIMONE I N T E R I O R

A R C H I T E C T U R E

A N D

D E S I G N

W W W . J E S S I C A S I M O N E . C O M

07548 567 555

BARS RESTAURANTS HOTELS NIGHT CLUBS

ian dean

01925 600756 info@iandeandesign.com

DESIGN STUDIOS

Creed Design Associates

INTERIOR DESIGN AND ARCHITECTURE

www.iandeandesign.com

creati ve designsolution s

t:01162752592 f:01162752593

e :info@creeddesign.co.uk w :ww w.creeddesign.co.uk

Raw Design 118 Hewlett Road, Cheltenham, GL52 6AT T: 01242 227342 E: design@matthewrawlinson.co.uk W: www.raw-design.com

award winning interior designers +44 (0)1227 771 166 info@lifeforms-design.com w w w. l i f e f o r m s - d e s i g n . c o m

An award winning interior design consultancy s p e c i a l i s i n g i n t h e h o s p i t a l i t y s e c t o r. W h e t h e r a new concept or refresh of existing, call us for an initial free consultation

0121 747 1111 info@tibbatts.com www.tibbattsabel.com

TIBBATTS ABEL

INTERIORS ARCHITECTURE

0800 3345994 www.aidiltd.com office@aidiltd.com

DESIGN CLD - Interior Design - Graphic Design - Project Management TEL: 020 8426 8259

w w w. d e s i g n c l d . c o. u k

Manufacturer and Supplier of furniture for Restaurants, Cafes, Hotels, Bars & Nightclubs

01344 628108

E: sales@designcontracts.com www.designcontacts.com

…. Providing Leisure Furniture Solutions

www.barmagazine.co.uk |63

Showcase fitzimpressions

Vintage Cocktail Collection

0845 052 3635

contemporary upholstery & fixed seating specialist

fitzimpressions.co.uk

james bullen designs printed interior and fashion accessories 07808232084 www.jamesbullendesigns.co.uk jbullendesign@btinternet.com

Cherry-pick from classic coupes to elegant martinis

T: 020 8391 5544 F: 020 8391 4595 sales@artis-uk.com www.artis-uk.com

Contemporary Upholstery and Fixed Seating Seating, Bar & Restaurant Furniture.

Does your venue need a facelift before christmas?

Specialits, Banquette Seating, Booth

Spcializing in Contemporary and traditional upholstery Fitz Impressions are quickly becoming established as the leading upholstery, bespoke furniture and fixed seating specialists in the country.

Partnering with leading pub and dining companies we operate from our 10,000 sq ft workshop in Cheshire. With quality installations from Aberdeen to Bournemouth our service offering covers the UK.

You only get one chance to impress make it Fitzimpressions

With significant investment in the latest CNC machinery we can work with your designs or we offer a design based service. We guarantee a quality product and service at a very reasonable rate..

Dont just take our word for it...

Add the ‘Wow Factor’ to your venue

“Their work has always been carried out by dedicated professional craftsmen to the highest standard. They work very effectively especially to our very tight time scales and are always willing to help us with other requirements at short notice” General Manager Cheshire 5* Golf Resort & Spa Give us a call to discuss your ideas but be quick you dont have long before the christmas parties begin.

Call 0845 052 3635 or email info@fitzimpressions.co.uk www.fitzimpressions.co.uk

60x80mm_Bar_Mag_Vintage_AW.indd 1

08/03/2013 10:27

The Waiters Choice

• Next Day Delivery • Large Choice • Great Prices

Tel. 01372 377904 www.dennys.co.uk

Deralam is a family run business established for over 25 years. We are nationwide distributors of High Pressure Laminates, Kitchen Worktops and Melamine Faced Products offering immediate delivery from Wigan and Dunstable.

Head Office: West Coast Park, Bradley Lane, Standish, Wigan, Lancashire WN6 0YR Tel: 01257 478540 sales@deralam.co.uk www.deralam.co.uk

Leisure Interior Solutions

Interior fit out & Bar specialists Bars . Fit-Out & Refurbishment . Furniture Commercial Kitchens . Air Conditioning Bespoke Fabrication . Design & Build +44 (0)161 684 7879 sales@dawnvale.com www.dawnvale.com

Connections ALCOHOLIC BEVERAGES

EPOS

Nasha Beverages Ltd The Gosford Arms, 65-66 Far Gosford street, Coventry CV1 5DZ UK T: 07940573480 E: sales@nashawines.com W: www.nashawines.com

AUDIO VISUAL

ENHANCE THE CUSTOMER EXPERIENCE WITH A BOSE SOUND SOLUTION

Bose Professional Systems Division 1 Ambley Green, Gillingham Business Park, Kent, ME8 0NJ T: 0870 741 4500 E: uk_pro@bose.com W: www.bose.co.uk/business_solutions

CCR Systems 142 Bebington Road, New Ferry, Wirral, CH62 5BJ T: 01516448296 F: 01516458981 W: www.ccrsystems.co.uk

County Insurance Northwest County Insurance Northwest Block N2, Chorley Business & Technology Centre, Euxton Lane, Chorley, Lancashire, PR7 6TE T: 0800 781 8604 E: phillipk@countyinsurancenw.com W: www.countyinsurancenw.com

Comtrex Systems Ltd Contact: Clive Keywood, Sales Manager, 2 Gatwick Metro Centre, Balcombe, Road, Horley, Surrey, RH6 9GA E: sales@comtrex.co.uk Point of sale with Comtrex Everything Posible W: www.comtrex.co.uk iControl Hospitality Ltd Amberside, Wood Lane, Hemel Hempstead, Hertforshire, HP2 4TP T: 0330 010 1000 / 0800 6122 868 F: 03300101001 E: info@icontrolepos.com W: www.icontrolepos.com

Avonics Ltd Northstage, 78 Broadway, Salford, M50 2UW T: 0161 872 7001 F: 0161 872 7002 E: info@avonics.co.uk W: www.avonics.co.uk

Partner Tech UK Unit 11, Berkeley Court, Manor Park, Runcorn, Cheshire, WA7 1TQ T: 01928 579 707 F: 01928 571 308 E: sales@partnertech-uk.com W: www.partnertech-uk.com

BALLOONS, BUNTING & FLAGS B-Loony Ltd Sunnyside Road, Chesham, Bucks, HP5 2AR T: 01494 774376 F: 01494 791268 E: sales@b-loony.co.uk W: www.b-loony.com

Supercover Ltd Sovereign House, Trinity Business Park, Wakefield, WF2 8EF T: 0845 844 5000 F: 01924 200010 E: info@supercoverltd.co.uk W: www.supercoverltd.co.uk

INTERIOR FIT OUT & BAR SPECIALISTS Dawnvale Units 1&2, Albert Street, Hollinwood, Oldham, Greater Manchester, OL8 3QP T: 0161 684 7879 E: sales@dawnvale.com W: www.dawnvale.com

LIGHTING Dali Lighting Ltd Walker Avenue, Stratford Office Village, Wolverton Mill, Milton Keynes, MK12 5TW T: 01908 324050 E: sales@dalilite.com W: www.dalilite.com

Socket Mobile T: 07787112109 E: emea@socketmobile.com W: www.socketmobile.com

ESPRESSO MACHINES

BAR ACCESSORIES

Including : napkins, coasters, stirrers, beer-mats

INSURANCE

Celebration Paper & Plastics Ltd Stanley Street, Burton Upon Trent, Staffordshire, DE14 1DY T: 01283 538259 F: 01283 510085 E: sales@celebration.co.uk W: www.celebration.co.uk MiniFridge.co.uk Midland House, Wharf Road, Stratford upon Avon, Warwickshire, CV37 0AD T: 0845 527 1385 E: sales@minifridge.co.uk W: www.minifridge.co.uk

OUTDOOR SOLUTIONS

Broadleaf Head Office: 01269 851 910 London: 0207 371 0088 W: www.broadleaftimber.com/ commercial

IMC Unit 1, Abbey Road, Wrexham Industrial Estate, Wrexham, LL13 9RF T: 01978 661155 F: 01978 729990 E: garyb@imco.co.uk W: www.imco.co.uk

CATERING EQUIPMENT Shop-Equip Limited Park View, North Street, Langwith, Mansfield, Notts, NG20 9BN T: 01623 741500 F: 01623 741505 E: info@shop-equip.com W: www.shop-equip.com

CCTV & SECURITY NFS Hospitality NFS House, 15 Harforde Court, John Tate Road, Foxholes Business Park, Hertford, SG13 7NW T: 01920 485725 F: 01920 485723 W: www.nfs-hospitality.com

DRINKS DISTRIBUTION Nectar Imports Ltd The Old Hatcheries, Bells Lane Zeals, Wiltshire, BA12 6LY T: 01747 840100 F: 01747 840467 E: sales@nectar.net W: www.nectar.net

DRAINAGE Auline Group Cyprian Torralba, 59-62 Briindley Road, Astmoor Industrial Estate, Runcorn, WA4 1NU T: 01928 563532 F: 01928580224 E: enquiry@alulinegroup.com W: www.alulinegroup.com

SEAMLESS RESIN FLOORING Resdev Limited Pumaflor House, Ainleys Industrial Estate, Elland, HX5 9JP T: +44 1422 379131 F: +44 1422 370943 M: +44 7711 404744 E: jillc@resdev.co.uk

Junckers T: 01376 534700 F: 01376 514401 E: sales@junckers.co.uk W: www.junckers.co.uk

BESPOKE DIGITAL WALLPAPER

Feather & Jones 517 Garstang Road, Broughton, Preston, Lancashire, PR3 5JA T: 0845 370 0134 E: info@featherandjones.com W: www.featherandjones.com

Indigo Awnings Ltd Sales & Adminisration Bryn Bellen, Bryn Road Mold, CH7 5DE W: www.indigoawnings.co.uk

FLOORING

BAR EQUIPMENT

Digetex Contract 1, Waterside, Old Trafford, M17 1WD T: 0161 873 8891 E: sales@digetexcontract.com W: www.digetexcontract.com

Deltalight UK 94 Webber Street, Waterloo London, SE1 0QN T: 0870 757 7087 F: 0207 620 0985 E: design@deltalight.co.uk W: www.deltalight.co.uk

Atkinson & Kirby T: Ormskirk 01695 573234, T: London 0208 577 1100, E: sales@akirby.co.uk W: www.akirby.co.uk

SIGNAGE Heath Advertising Pub Signs T: 01299 877605 M: 07778564882 E: pubsignsuk@aol.com W: www.heathadvertising.co.uk

FURNITURE Craftwork Premier House, Barras Street, Leeds, LS12 4JS T: 0113 290 7939 E: sales@craftworkupholstery.com W: www.craftworkupholstery.com Geometric Furniture Ltd Geometric House, Lark Hill, Townley Street, Middleton, Manchester, M24 1AT T: 0161 653 2233 F: 0161 653 2299 E: sales@geometric-furniture.co.uk W: www.geometric-furniture.co.uk Hill Cross Furniture Cramble Cross, North Cowton, Northallerton, North Yorkshire, DL7 0HL T: 01325 378 307 F: 01325 378858 E: info@hillcrossfurniture.co.uk W: www.hillcrossfurniture.co.uk Wish Interiors Rowlands House, King Edward Street Grimsby, North East Lincolnshire, DN31 3LA T: 01472 230332 T: 07802382732 E: info@wishinteriors.com W: www.wishinteriors.com

GIANT UMBRELLAS & OUT DOOR PRODUCTS M&D GEE LLP Churchill House, Stiring Way, Borehamwood, Herts WD6 2HP T: 020 8736 0536 F: 020 8736 0537 E: enquiries@mdgee.com W: www.mdgee.com

SOFT DRINKS Tynant Spring Water T: 44 (0) 1974 272 111 F: 44 (0) 1974 272 123 E: info@tynant.com W: www.tynant.com

SOUND TECHNOLOGY Velocity Event Tech Ltd Banks Mill, 71 Bridge Street, Derby, DE13LB T: 01332 268619 E: info@velocityeventtech.co.uk W: www.velocityeventtech.co.uk

TECHNOLOGY Retail Systems Technology Campsie Industrial Estate, Mclean Road, Eglington, Londonderry, BT47 3XX T: 02871 860069 F: 02871 860517 E: ciaran.coyle@rstepos.com W: www.rstepos.com

TOILET & DRAIN TOOLS Monument Tools No.1 in the No.2 Business T/F: 07092 894 317 E: sales-team@drain-tools.com Use Partner/ Promotion Code BARDIR for 15% Discount W: www.drain-tools.com

To ad ve r tise on our conne ctions page s c all 01795 50 910 9

diary

bar Blue and pink cocktails were the order of the day at Café Pacifico in London’s Covent Garden last month when it welcomed its first guest bartenders for the new weekly Maestro Mondays events. Dré Masso presented his Blue Poodle, made with Calle 23 tequila, while Dick Bradsell served his Pink Chihuahua (pictured). Future “startenders” will include Jake Burger, Paul Mant, Sean Ware and Bex Almqvist. Proceeds will support the Jalisco branch of charity Un Techo Para Mi Pais which fights extreme poverty in Latin America. Check Café Pacifico on Facebook and Twitter for updates.

The spirit of Latin America comes to London this spring thanks to two events featuring Argentine wines.

An immersive event at MC Motors in Dalston on April 18 will introduce people to up to 150 of the finest wines from 28 of Argentina’s top wineries. “Cambalache: One Night in Argentina” will allow them to learn about matching wine with music, enjoy Buenos Aires street food from Borough Market’s Argentine specialists Porteña and Dulce de Leche ice cream from The Ice Cream Union and learn to dance the Nuevo Tango. Details at www.winesofargentina.org/ cambalache.

On May 21, the largest

66| www.barmagazine.co.uk

Books >> New books on cocktails and spirits consumer tasting of Argentina’s wines ever staged in Europe will be held at The O2 in London as part of the third annual HPA Gaucho International Polo event (pictured). Food will be supplied by restaurant group Gaucho alongside live music and DJs. As well as over 200 wines from 40 wineries, there will be a Veuve Clicquot champagne garden and a Tanqueray gin bar.

The flavour of New Orleans is coming to London this month with Jambalaya popups at The Jam Tree bars in Fulham and Clapham (pictured). To coincide with Mardi Gras, there will be jazz, Southern soul food and new cocktails, developed with Southern Comfort, which was born in New Orleans.

The pop-ups run from April 16 to 28.

Another upcoming pop-up will be taking to the water.

A floating bar on London’s historic Regent’s Canal (pictured) will offer cocktails made with Vestal Vodka this summer. The Vestal Voyages will set sail from a secret location near King’s Cross to Islington on a 90-minute trip.

It will cost £25 per person, with space for up to 10 people per trip, including two cocktails.Visit Vestal Vodka on Facebook for updates.

H Thousands of people were due to turn out for the Oxford and Cambridge Boat Race on Easter Sunday but growing numbers were also expected at the annual Oxford and Cambridge Goat Race. Now in its fifth year, it takes place at Spitalfields City Farm in east London on the same day which in the past has also featured a stoat race and a goatee beard knitting contest. It is run in association with Abelha Organic Cachaça, which will serve Caipirinhas from its beach-cart bar to add some Brazilian spirit to the party.

A pop-up rum shack was due to be built in Antarctica this month, serving tropical rum cocktails in sub-zero temperatures. At least, that was the announcement from Ian Burrell, global rum ambassador, founder of UK RumFest and owner of Cottons Rhum Shack in Camden. He said he would be travelling thousands of miles to build the pop-up for the population of Antarctica, which is made up of scientists and their families plus about 24million penguins. This time last year, Ian was trying to hoax everyone into thinking he had created a rum-flavoured vodka so you decide if he will be serving Daiquiris at minus 25 degrees Celsius.

aving conducted a love affair with tequila over the past half a century, Tomas Estes is sharing his knowledge and passion for the spirit in a new book, The Tequila Ambassador.

Since his first trip to Mexico in 1960 at the age of 15, he has gone on to open 17 Mexican bars and restaurants in six different countries, including Café Pacifico and two La Perlas in London.

He was awarded the title of tequila ambassador for Europe by tequila industry body CNIT and went on to launch his own tequila, Ocho. In his book, he tells his story as well as that of the history and production of tequila, talking to some of the most influential figures in the industry such as Sophie Decobecq of Calle 23 tequila and US tequila ambassador Julio Bermejo, creator of the Tommy’s Margarita.. It is a fascinating, educational and sometimes humorous insight into Mexico’s national spirit. Priced £28, it is published by Odd Firm of Sin. Another passionate ambassador for tequila is Cleo Rocos, who has combined a career in TV with importing tequilas and even launching her own, AquaRiva. She covers all kinds of alcohol in her new book, The Power of Positive Drinking, from gin and vodka to wine and champagne. Her goal is to explain not how to get drunk but how to drink well, with tips and recipes for drinks such as skinny cocktails. “I want to teach you how to drink successfully,” she explains, “how to reach that delicious level of intoxication where you and your fellow drinkers become the favourite versions of ourselves and stay there.”

Priced £9.99, it is published by Square Peg in hardbook and in ebook.

Restaurants | Cafes | Hotels | Bars | Clubs

Design & Contract Interiors Established over 25 years and headed by a team of professionals we are specialists in manufacturing, sourcing and the supply of leisure furniture for cafes, restaurants, pubs, private clubs and nightclubs, bars and office break-out areas and almost any contract environment.

Alongside our standard range, we work with designers and clients to provide bespoke furniture solutions to match specific requirements including bespoke upholstery & fixed banquette seating.

01344 628108 E: sales@designcontracts.com

www.designcontacts.com

‌. Providing Leisure Furniture Solutions

If so, EcoPure Waters can radically reduce your bottled water costs whilst dramatically improving your CSR credentials without compromising on either quality or taste!

Dispense unlimited volumes of freshly chilled still and sparkling water in house into personalised machine washable bottles.

See our NEW 750ml tamper evident screw ideal for bedroom water provision and margin generating areas such as the bar and restaurant.

We offer a low cost, all inclusive bespoke installation package including a generous allocation of printed bottles, dishwasher trays and carry crates.

For more information on how EcoPure Waters can help improve your CSR

credentials whilst saving you money, visit us at www.ecopurewaters.com or call Karen on 01844 296595 or email sales@ecopurewaters.com