Zooz raises the bar
Music on tap, with TheMusicLicence
Who we are and what we do.
If you use, play or perform music in your pub or bar, the chances are you need a music licence.
TheMusicLicence from PPL PRS allows you to legally play music for employees or customers in your business through the radio, TV, other digital devices and live performances.
One contact. One invoice. One licence.
Where does the money go?
TheMusicLicence ensures those who are involved in creating the music we all enjoy are paid fairly for their hard work and talent.
After our business costs, all the music licence fees we collect go back to PPL and PRS for Music who then process, allocate and distribute royalties to the music creators they represent. Meaning that your good times, help pay the creators.
PPL represents the rights of over 165,000 performers and recording rightsholders while PRS for Music represents the rights of over 175,000 songwriters, composers and music publishers.
Music is valuable, and so are those that make it.
0800 051 6833
(8am to 6pm Monday to Thursday and 8am to 3pm Friday)
Music makes a moment.
Whatever the occasion, music can help create an enjoyable and meaningful atmosphere. This could be anything from background music, karaoke, a pub garden festival or a Saturday night music quiz. There are many benefits to playing music in your venue, including:
Enhancing the atmosphre
Attracting more customers
Boost revenue
Build brand identity
Improve staff morale
”The process of buying a music licence through PPL PRS is really straightforward, any support we need is always there and it’s really easy for us. For us as a business putting that kind of investment into music and knowing that it also goes into the industry to help musicians and creatives earn money from it is the most important thing.
Liam Wood- Head of Music at New World Trading Company, The Botanist
”If you are already playing background music or hosting live entertainment, or you’re looking to introduce it into your venue, you’ll usually need TheMusicLicence.
Scan the QR code below to visit our website, or call us on the number below to speak to one of our agents.
DECEMBER 2024
And just like that, 2024 draws to a close – and what a year it has been for the hospitality industry!
Kick starting the year was the inaugural Bar Magazine Awards, which certainly set the tone for the exciting year ahead – an explosion of unparalleled excellence and innovation. As the months passed, and seasons changed, we witnessed constant innovation, with new trends gracing the sector, endless fresh launches, and even more achievements of the amazing industry to be celebrated.
Looking back on the incredible year – for both the bustling industry and the magazine – we stand proud as the UK’s leading trade publication for hospitality venues and professionals, and can’t wait to reach even higher heights as we enter 2025.
Finishing the year on a high, our December issue offers unrivalled content that will spark endless curiosity and inspiration as the New Year dawns. This month, we look to the constantly transforming No & Low category, with our main feature guiding readers on how to create the perfect mindful menu. With commentary from no and low experts, and voices from new, innovative brands, this deep-dive into mindful drinks is not to be missed!
Our accompanying feature – the 2025 Preview – is a detailed look to the year ahead, revealing anticipated drinks trends that venues can tap into to ensure success for 2025. Within the feature, we hear from experts at Bidfood who supply invaluable insight to help operators maximise opportunities from food trends next year.
Alongside these focuses, you’ll also find our regular pieces including Venue of the Month, Hospitality Around the World, New Creations, Hospitality Heroes and more exciting BMA announcements. Our BMA pages brings readers an exclusive preview into the special awards night in January. Do you have your tickets yet? Time is ticking to secure your place at hospitality’s hottest event!
Enjoy!
ELEASHA PRITCHARD, EDITOR
EDITOR
Eleasha Pritchard ep@cimltd.co.uk
PUBLICATION MANAGER
Manjeet Griffiths
manjeet@cimltd.co.uk Tel 01795 509109
ASSISTANT MANAGER
Jazmine Davis
jazmine@cimltd.co.uk Tel 01795 509109
ADMINISTRATION MANAGER
Natalie Murray
admin@cimltd.co.uk Tel 01795 509103
CREDIT FACILITIES MANAGER
Gwen Lee
creditcontrol@cimltd.co.uk Tel 01795 509103
MARKETING MANAGER
Lucas Payne lucas@cimltd.co.uk
12 HOSPITALITY HEROES
We sit down with the sister duo, Founders of Double Dutch, Joyce and Raissa de Haas. In an intimate conversation, the pair reveal more about their inspiring story in hospitality, sharing their views on the current industry landscape and more!
21 BAR MAGAZINE AWARDS
One month to go until the prestigious Bar Magazine Awards! Head to our BMA pages to find our BMA preview, which shares everything guests can expect on the special night. You will also find more of our wonderful judging panel and the amazing brands that will be supporting the awards on the special night.
39 NO & LOW
Our No & Low feature is a deep dive into the category. With Dry January around the corner, we speak to industry experts who offer their valuable opinions on how wet-led venues can create the perfect mindful menu.
48 NEW CREATIONS
Coral Anderson, Managing Director and Co-Owner of Swift bars, shares a delicately crafted low-ABV serve –Ribbon.
60 VENUE OF THE MONTH
Savage Garden.
62 HOSPITALITY AROUND THE WORLD
La Petite Maison Dubai.
65 2025 PREVIEW
We turn to industry experts, including world-class bartenders and chefs, who share their predictions for 2025. This feature will include everything you need to know to stay ahead of the curve, and ensure success next year!
SOCIAL MEDIA MANAGER
Lily Lawson socials@cimltd.co.uk
DESIGN & PRODUCTION
James Taylor
Grant Waters
SALES DIRECTOR
Tom Woollin
CHIEF EXECUTIVE
John Denning
GET FESTIVE WITH FROBISHERS
During the Christmas season, the soft drinks industry experiences a notable surge in demand, driven by festive celebrations and an increase in dining out.
The holiday season is a prime opportunity to tap into the growing trend of mindful drinking. With more than 1-in-3 visits to the on-trade now alcohol-free*, consumers are increasingly seeking high-quality, premium soft drinks that deliver on taste and occasion.
Tailoring your soft drinks to pair with festive dishes will elevate consumer dining experiences.
Sustainability is also becoming a focus, as eco-conscious consumers are more inclined to choose brands that prioritise environmentally friendly packaging.
Frobishers Fusion are the perfect festive serve. Made from 70% fruit juice and 30% water, not from concentrate, no added sugar and available in 3 market leading flavours.
• Apple & Mango
• Apple & Raspberry
• Orange & Passionfruit
Make Frobishers Fusion your bar call this Christmas.
Frobishers are the experts in crafting unique and flavoursome soft drinks, with 30 years of sourcing the finest fruit and botanicals from around the world. Proudly B Corp certified people and planet are at our core.
www.frobishers.com
* Source: KAM Low+No 2023: The Customer Perspective
AMBER BEVERAGE UK ANNOUNCES ADDITION OF PEDDLERS GIN TO PORTFOLIO
Amber Beverage UK (ABUK) has welcomed Peddlers Gin to its portfolio, the multi-award winning, marketpioneering Shanghai gin.
Peddlers Gin is made with eleven botanicals, including Buddha’s hand and Sichuan pepper, embodying the brand’s philosophy of combining ingredients from the West and the Far East. The Peddlers Gin range also includes the Barrel Aged expression (aged for three months in French oak barrels, that previously held Napa Valley Pinot Noir) and the Salted Plum Gin. Salted Plum Gin is made by infusing the classic Shanghai Gin with salted plum, mulberry and orange peel, then aged in Oloroso barrels for an East-meets-West take on sloe gin.
Amber Beverage UK will begin exclusive UK-wide distribution of the Peddlers Gin range with immediate effect. Zippy Bakowska, Marketing Director of Amber Beverage UK, says, “Peddlers Gin is a superb match for our portfolio and the values we represent. It is a high-quality gin with huge potential in mixology. We are thrilled to represent a brand with such strong provenance, and the appeal of botanicals foraged from Sichuan, Yunnan and Gansu. The traceability and organic certification of the botanicals is well aligned with the bottom-up demand we are seeing in the market, across both the on- and off-trades.”
www.peddlersgin.com
BCB LONDON CONFIRMS DATE AND VENUE FOR DEBUT SHOW NEXT YEAR
Two months ago, Bar Convent Berlin (BCB), the world’s largest trade fair for the bar and beverage industry, brought the international drinks industry to Berlin to do business, network and discover the latest trends defining the bar and drinks categories. BCB is one of the leading international trade fair brands for the bar and beverage industry and has developed over the years into a hallmark of quality for trade events in the scene. Following the success and renown of the Berlin show, in recent years BCB has launched in Brooklyn, Singapore and Sao Paulo, and next year, the BCB family will expand to include a new member. The debut BCB London trade show will take place from 30th June to 1st July 2025, laying down a marker as the new place to be for the British and Irish bar and beverage market.
A special event naturally needs an equally special location and Tobacco Dock in East London will be the new home of BCB London. The event location is in the immediate vicinity of the centre of London and is easily accessible by public transport. It is one of the city’s most iconic event locations and as a Grade
1 listed building has a special industrial charm that perfectly matches the unique flair of BCB. Located in the heart of East London’s thriving enterprise zone, it also offers visitors an ideal opportunity to discover London’s unique bar scene after the trade fair.
Organisers have also confirmed that award-winning bartender, TV presenter and entrepreneur from London, Jack Sotti, has been appointed the show’s brand ambassador.
In addition to his reputation in the industry and his outstanding bar expertise, Jack’s broad network and his many creative ideas for the show were key factors in the decision to appoint him to the role.
The industry’s interest and anticipation for BCB London is already palpable. In the coming months, the exhibitors and partners for the 2025 event will be announced, along with exciting new features that visitors can look forward to at the trade show.
www.barconventlondon.com
FERRAND COGNAC ANNOUNCES THE LATEST “LE RENEGADE BARREL” RELEASE FROM THE ISLAND OF BARBADOS “RENEGADE BARREL N°4”
Inspired by the ageing process of “early-landed” cognacs from the 19th century, Owner and Master Blender, Alexandre Gabriel decided to send barrels of Ferrand Grande Champagne Premier Cru de Cognac, distilled in 2014 and matured initially in French cellars in the Cognac region of south-west France, to Barbados, the birthplace of rum in the Caribbean, so that they could benefit from the island’s warmth and the extreme humidity.
During its resting phase in the tropical climate, it developed its roundness and delicacy furthering rich notes of candied topical fruits and delicate vanilla. The heat and humidity within the cellars induced intense concentration of aromas due its significantly higher angel share of 10% compared to a 3% in Cognac. The tropical maturation captivated a complex flavour profile
with enriched notes of peach, apricot, with subtle hints of nuts, prunes, and vanilla. From its distillation in 2014 until today, the Renegade Barrel N4 encompasses traditional and innovative craftsmanship, the result of Alexandre Gabriels’s dedication to redefining the possibilities of cognac ageing.
The Renegade Barrel N°4, Ferrand Cognac is an extremely limited edition with only 550 bottles available globally. The collection continues to redefine the possibilities of cognac ageing, with previous releases exploring ageing techniques in Sauternes casks, chestnut wood barrels, and ex-Planteray Rum casks.
700ml - 46.2% ABV
Recommended retail price €195
www.ferrandcognac.com/en
THE DRINKS TRUST APPOINTS NICOLA BURSTON AS CHIEF EXECUTIVE OFFICER
The Drinks Trust is delighted to announce that Nicky Burston has been appointed as the new CEO of the charity, which is dedicated to supporting people in the UK’s drinks and hospitality industry.
With a strong background in the sector, Nicky steps into the role with a commitment to enhancing the trust’s initiatives, which include providing financial assistance, wellbeing services and educational programmes to industry professionals. Her appointment comes at a crucial time as the industry faces ongoing challenges, and her leadership is expected to drive new strategies to expand the trust’s reach and impact, especially in addressing the needs of both current and former industry members facing hardship.
With 30 years of experience in the industry, Nicky has worked in a multitude of roles in the drinks trade throughout her professional life, including creating and running her own successful UK Agency. Latterly, Nicky has worked as a consultant supporting organisations in all different senior leadership roles spanning from Marketing & Comms to Sales and Board Strategy, in various areas of the drinks trade, from premium mineral water to spirits and craft beer.
DIAGEO GB TO SHAPE THE FUTURE OF LUXURY BEVERAGES WITH THE LAUNCH OF THE DIAGEO LUXURY COMPANY
Diageo Great Britain has today launched the Diageo Luxury Company, a new division dedicated to transforming Diageo’s performance in the luxury beverage sector in its home market.
The division unites existing colleagues in marketing, sales, and commercial teams under a new unified strategy and leadership team, with the launch intending to boost Diageo’s presence in the super-premium and premium segments.
Guided by a deep understanding of the evolving consumer demands for premium products, the Diageo Luxury Company (DLC) will focus on bold and locally relevant innovations and brand building, as well as exciting consumer experiences across both the on and off-trades, as well as digital channels.
The DLC will have a clear portfolio focus, activating five luxury spirit brands across GB: Don Julio, Casamigos, Johnnie Walker, The Singleton, and Ciroc. Accelerating the role that these brands play in culture will be an integral part of the DLC’s growth ambition, building on recent successes such as last summer’s Casamigos’ three-floor ‘Casa House’ at All Points East Festival in London, and last month’s Johnnie Walker Blue Label ‘Ice Chalet’ experience at Selfridges, London.
The announcement comes as Diageo PLC today launches The Diageo Luxury Group, a newly created global division for Diageo’s most valuable and exceptional assets. While the DLC will work with The Diageo Luxury Group to drive the company’s reputation as a trusted provider of luxury experiences and products, the DLC will operate under the Diageo GB business alongside the market’s other core spirits and beer brands.
The DLC will be led by Hinesh Shah, General Manager –Diageo Luxury Company. Hinesh has been at Diageo for almost 14 years, spending most of his career in North America working in roles across finance, sales, strategy and working with the largest customers and distributors in the world. His most recent tole was Vice President – Commercial Transformation in North America. With a deep connection to Diageo’s luxury portfolio, Hinesh picks Johnnie Walker as the brand he is most excited to work with, a brand he says takes him back to special celebratory moments, including his graduation and anniversaries.
HOSPITALITY HEROES
JOYCE AND RAISSA DE HAAS
IN AN INTIMATE CONVERSATION WITH DOUBLE DUTCH FOUNDERS, JOYCE AND RAISSA DE HAAS, THE TRAILBLAZING DUO REVEAL MORE ABOUT THEIR COLOURFUL JOURNEY IN THE HOSPITALITY INDUSTRY SO FAR.
WHERE DID YOUR JOURNEY IN HOSPITALITY BEGIN?
Raissa: “We grew up in a house that was all about hospitality, organising and hosting guests for dinner and drinks. In fact, every last Friday of the month, our family would organise tasting parties for friends. One month it would be a gin tasting party, the next would be tequila, and so on. Our parents were always hospitable, so we grew up knowing the importance of entertaining people – it has always been a large part of our lives.
Joyce: “During our time at university, we wrote a business plan for what would be ‘Double Dutch’. Our end concept was flavourful mixers that were better for the planet, and allowed you to make cocktails easily.
“We were awarded the UCL Bright Ideas Award, which came with an initial investment that really allowed us to take Double Dutch from a concept to a reality!”
WHAT INSPIRED THE PRODUCT?
Joyce: “At university, we always used to make our own flavoured
tonic waters, as we found that the mixer products on offer at the time were boring. When we went to parties, instead of bringing a bottle of wine, we would bring our own homemade tonic creations – simply made from flavoured syrups and carbonated water.”
HOW HAS THE BRAND PROGRESSED OVER THE YEARS?
Raissa: “When we first started, we would always say that we would never produce an Indian tonic or a ginger beer, and that we will only produce flavours that are uniquely Double Dutch. But then, very quickly that changed as bartenders wanted all of their mixer range to come from the same brand/supplier, so we had to adapt to this!”
Joyce: “I would also say, that now, we know what we stand for as a brand. When we first started, it was a lot of trial and error, but now, we have now come to a point where we are confident in the brand’s message, what we want to achieve and how to get there.”
Our end concept was flavourful mixers that were better for the planet, and allowed you to make cocktails easily.
HOW DID YOU GO FROM MAKING YOUR OWN SYRUPS AND FLAVOURS TO WHERE YOU ARE NOW?
Joyce: “We were introduced to a flavour developer who helped to improve our own, original recipes. We always wanted to create a product with all natural flavours. I personally really don’t like the taste of artificial flavourings, so it was important we created something that was clean. We always prioritise quality.”
WHAT ARE THE BRAND’S GOALS FOR THE FUTURE?
Raissa: “The on-trade is really, where we see the future of Double Dutch, as so much of the brand is focused around crafting products that bartenders love to use. We also aim to cement our position in the UK’s high-end venues, such as the five star hotels and cocktail bars.”
WHAT ARE YOUR THOUGHTS ON THE CURRENT HOSPITALITY LANDSCAPE?
Raissa: “I think overall, the industry is in a really strong and positive place. It has been such a difficult time for the industry during the past four years, but there has been huge growth recently.
“There’s so many new, cool restaurants and bars and I believe they are seeking new and exciting experiences that they cannot recreate elsewhere.”
Joyce: “Personally, when I go out, I want to see and experience
something different. Venues should be staying ahead of the curve, constantly innovating and looking to provide guests something exciting. One trend I believe all venues should be tapping into is the no and low category.”
IN YOUR OPINION, WHAT IS THE BEST WAY FOR VENUES TO ELEVATE THEIR ‘NO AND LOW’ OFFERING?
Raissa: “I think it’s important that no and low offerings become more integrated within menus – this is where I believe some venues are missing a trick. Guests do not want to feel excluded and so, venues should be making an effort to align their no and low abv serves with their full strength serves.”
For bars and restaurants, they are looking for versatile products that can be used in an array of different serves that suit a variety of different tastes and preferences. I believe there is a bright future ahead for products, like Double Dutch, that can sit in the both, alcoholic and non-alcoholic space.
FINALLY – WHAT IS YOUR DOUBLE DUTCH ‘PERFECT SERVE’?
Joyce: “With winter here, I would always order our Cranberry and Ginger Tonic Water with a Spiced Rum – super simple, super delicious, I love it!”
Raissa: “I would order Cointreau with our Ginger ale – the perfect wintery serve!”
www.doubledutchdrinks.com
A SWIFT TRANSITION
CORAL ANDERSON, MANAGING DIRECTOR AND CO-OWNER OF SWIFT BARS, TELLS US MORE ABOUT HER NEW ROLE, DETAILING HER SHORT AND LONG-TERM GOALS FOR THE VENUES.
AS THE NEW MANAGING DIRECTOR AND CO-OWNER OF SWIFT BARS, HOW ARE YOU PLANNING TO CONTINUE THE LEGACY OF CO-FOUNDERS MIA JOHANSSON AND BOBBY HIDDLESTON – MAINTAINING SWIFT’S CORE IDENTITY, WHILE INTRODUCING NEW AND EXCITING CHANGES?
The role I’ve taken on is essentially just a continuation of the role I’ve been doing for about five years. It’s been a fairly smooth transition. Bobby, Mia and I have been doing this together from the beginning – not always as closely as we have been in the past few years. Certainly, since Covid, we’ve been working as a three, as a unit. I’ll just be continuing on with what we have created, and looking for ways to improve and develop in the ways we have always done!
PLEASE TELL US SOME OF THE CHANGES YOU HAVE/OR HOPE TO IMPLEMENT AS THE NEW MANAGING DIRECTOR; WHY ARE THESE IMPORTANT TO YOU AND HOW DO YOU BELIEVE THEY WILL BENEFIT SWIFT BARS AND THE TEAMS?
There are no changes I’ve been waiting for, or I’m desperate to make. This period is all about consolidation, making sure the product and service we are providing is strong, unique and continues to be great value for money. The industry is constantly changing and evolving and, obviously, we keep a keen eye on where we can improve.
WHAT ARE SWIFT’S SHORT AND LONG-TERM GOALS ACROSS ALL VENUES?
Short-term goals are definitely to make the most of the busy season! Give the guests who choose to spend their festive period with us a fabulous evening and a reason to keep on coming back. Swift Soho have just launched an absolutely incredible new menu, celebrating all the Backstage Heroes throughout the creative industries that keep arts and culture alive, so we’re looking forward to seeing the guests’ response to that. Long-term, it’s continuing to improve on that guest experience. We want to continue to be known as the most reliable and accessible spot for exceptional service and world class drinks.
Coral Anderson Image © Roman Shabodalov
CHOOSE GOOD
DANIEL SOOS, FOUNDER OF ZOOZ, TELLS US MORE ABOUT THE NEW MINDFUL DRINKS RANGE REDEFINING THE WAY WET-LED VENUES AND THEIR GUESTS THINK ABOUT ADULT SOFT BEVERAGES.
DANIEL, PLEASE INTRODUCE ZOOZ DRINKS TO OUR READERS.
Zooz is an innovative non-alcoholic wellness drink based on mushrooms and designed for adults. I see this creation as a ground-breaking pioneer in the rapidly growing no-and-low category and I’d go so far as to say it could establish a whole new sub-category, redefining the way adventurous bar-owners and their guests think about adult soft beverages. Its ingredients include Lion’s Mane Mushrooms and Cordyceps Mushrooms and interest in these ingredients is on the rise for good reason.
I launched Zooz as an alternative to alcohol for those who are health- and calorie-conscious and who enjoy sophisticated flavours. It is designed to be enjoyed at any time of the day and can also be poured as a delicious mixer with favourite spirits.
The idea for Zooz came about when I was a personal trainer. I created personalised cold-pressed juices which included fruits and mushrooms, providing healthy nourishment for my clients. They loved these drinks and I wanted to bring this goodness to a
wider audience, so I set about inventing this brand and bringing it to market. Above all, Zoos is a delicious, zesty citrussy drink that just tastes delicious on its own or with food.
WHAT SETS ZOOZ APART FROM OTHER SOFT DRINKS; PLEASE TELL US THE PLETHORA OF BENEFITS IT BRINGS GUESTS?
Zooz is more versatile than existing functional and wellness drinks and healthier that most mass market soft or energy beverages. The taste of Zooz is akin to Italian bitters but with a depth of flavour that is unique. It is amber in colour so looks attractive in the glass; and the taste makes it enjoyable either as a drink in its own right or an accompaniment to savoury foods. The flavour profile delivers a crisp, sharp citrus twist; it is zesty, natural, and invigorating.
Zooz is low in calories – just 26.25 calories per 250ml serving – and is sugar-free, gluten free, plastic-free and has no artificial additives. It has numerous benefits. The Lion’s Mane Mushrooms contain beta-glucan and other active ingredients and are thought
to aid cognition. Cordyceps Mushrooms, the other key ingredient, contain Cordycepin as the active ingredient, believed to improve endurance. Ginseng, which can help the immune system, and natural caffeine in the form of green coffee beans, to boost the metabolism, are also present in the drink. Launching Zooz is a dream come true and I had some brilliant help in bringing the idea to life. We have built a drink that somehow sharpens your focus and your attention. The synergy of these ingredients that I designed to work in harmony is quite remarkable.
HOW CAN ZOOZ BE ENJOYED ON ITS OWN OR AS A MIXER?
Zooz will appeal to those looking for an alternative to alcohol and to those who want a truly different mixer. Because it’s citrussy and zesty, it is delicious with savoury food, in contrast with many soft beverages. Our recommended serve is straight up, chilled, in a chilled glass with ice, and a wheel of fresh orange. Our product is available either in 250ml cans or in elegant glass bottles, especially for the on-trade.
HOW IS THE DEMAND FOR MINDFUL DRINKS GROWING AMONGST GUESTS; AND THEREFORE, WHY WOULD YOU ENCOURAGE WET-LED VENUES TO BE OFFERING A BRAND LIKE ZOOZ TO ITS GUESTS?
There is a huge upturn in interest in mindful drinks. Many soft drinks are defined by what they are not. Zooz is different. It offers great benefits and great taste, and my philosophy is that good energy comes not just from what you take in but what you give out to the world. Wet-led venues and food-led venues, including restaurants and hotels, are showing interest in this
brand to meet the changing needs of consumers.
We are trailblazing a new sub-category and chose to launch first in the on-trade as bartenders are so important as style leaders and tastemakers.
I am excited to bring our innovative drink to the world. I believe it will be a new benchmark in the non-alcoholic beverages category.
WHAT ARE THE BRAND’S SHORT AND LONGTERM GOALS?
My short-term goal is to see as many venues as possible listing Zooz and to develop an understanding of its benefits so that in turn bar professionals can get that message across to the public, supported by our strong social media programme.
In the long-term I want and expect this product to compete head on with the existing mass market adult soft beverages by demonstrating that we’re in it with consumers for the longhaul: to build better health and build this as the next global adult average brand. We’re already planning to launch two new expressions to suit different needs.
This product is very different from the overly sweet or overly caffeinated soft drinks that have, until now, been the mainstays of the adult non-alcoholic beverage category.
The launch of the brand this Autumn is just the start and, whilst we see occasions like Dry January as invaluable, we also want the product to become ubiquitous through year and through each day.
My mantra is that life is about choices so make good ones; by choosing Zooz, you ‘choose good’.
www.zoozdrinks.com
THE SIDEMEN VODKA SPRITZ
PHIL NEALE, MARKETING DIRECTOR AT XIX VODKA, INTRODUCES THE NEW AGE PREMIUM VODKA BRAND, SET TO SHAKE UP THE CATEGORY WITH ITS COMMITMENT TO QUALITY.
PLEASE INTRODUCE XIX VODKA, DETAILING THE STORY BEHIND THE BRAND AND ITS CORE VALUES.
Made in the United Kingdom, and founded by seven young British entrepreneurs known collectively across the globe as the Sidemen, XIX Vodka is the most engaged with alcohol brand on the internet. It has been rapidly growing its distribution throughout the UK in 2024.
XIX Vodka has been listed by Tesco, Morrisons, Aldi and Iceland, plus it’s enjoyed by tens of thousands of people every month nationwide at JD Wetherspoon pubs, who have been a brilliant partner for us. We’re a quality liquid, bottled within an accessible but aspirational brand. It’s fair to say that XIX Vodka can now be seen as a genuine challenger brand within the established vodka hierarchy, which takes some doing.
Its popularity started with an 18–30-year-old audience who have grown up watching more YouTube than TV. ‘XIX’ (roman numerals for ‘19’) marks the date our founders first got together, on the 19th of October 2013, to form what is today the largest YouTuber group in Europe, with its seven members being some of the most recognised and well-respected content creators in the world. Over 100 million fans, billions of views each year, a #1 documentary on Netflix and no signs of slowing down, the Sidemen are undoubtedly some of the most influential people amongst that generation in the UK.
After a decade of success, a few years ago they created XIX Vodka, with a vision of bottling that feeling of friends coming together at the start of something special, just as they did on the 19th of October 2013 (‘XIX’). It’s a brand genuinely built on friendship, and one that has had to work harder than most to prove its product credentials, due to an understandable scepticism that YouTubers could create a good liquid.
With all the marketing hype you would expect that comes with XIX Vodka, the Sidemen ensure we stick to a vital rule internally: ‘our product has to be even better than our promo’. Famous founders help get us in the door, but it’s the 5x distillation, quality ingredients, natural and delicious flavourings, signature serves and stand-out design that have driven the recent growth we’ve seen – and long may that continue.
PLEASE TALK US THROUGH XIX’S PRODUCTS AND FLAVOUR RANGE, DETAILING HOW VERSATILE THE RANGE IS; THE ENDLESS POSSIBILITIES XIX CAN CREATE.
The past 12 months have seen a huge development within our product range, with the launch of our first gift set with bespoke
glassware last Christmas and the introduction of three flavoured vodkas with corresponding Ready-to-Drink cans – Mixed Berry, Tropical Ice and Gumball Orange.
XIX Original Vodka is 5x distilled, 40% ABV and is a comparable liquid quality to any top-shelf vodka. With such strong brands dominating original vodka, it’s not easy convincing bar owners and bar tenders to make room for a new premium vodka on their menu. But, those that do find the liquid to be extremely smooth and easy to blend within any cocktail. Its everything you would want from a quality vodka, in a sleek black bottle that adds style to a bar, and acts as a nod to 18–30-yearolds that you’re in the know with what’s up-and-coming.
Our Flavoured Vodkas are where we are seeing huge growth for the brand, driving a lot of the excitement. 5x distilled, 37.5% ABV and all natural flavourings, the profiles are deliberately sweet and pack plenty of flavour, without being sickly. Tall, full colour bottles give unrivalled stand-out, especially when displayed alongside each other as a set.
Our most recent flavour, Gumball Orange, is a candied orange vodka, produced as part of a long-term collaboration
with the iconic British brand, Gumball 3000. Known as being the greatest car-rally in the world, our partnership with them is taking us around the world and unlocking doors with celebrities and partners. XIX Vodka branding was proudly printed across liveries on over 100 hyper-cars driving 3,000 miles from Saigon to Singapore, with nearly 100 million views online and crowds of tens of thousands of people in cities across Asia.
WHAT SETS XIX VODKA APART FROM OTHERS, IN TERMS OF INGREDIENTS AND THE PRODUCTION PROCESS?
We’re still very much a start-up, and that definitely does set us apart from others in terms of how we work with partners… usually (but not always) that’s to our benefit with our agility, unbeatable creativity and willingness to support those who support us. Our direct association with, and access to, some of the most influential creators in the world, and their friends, helps too, of course!
Product wise, we’re just really, really good vodka. Not surprisingly, the Sidemen founded the business and, whilst they taste test everything, they aren’t the ones making the liquids. Instead, we work with some of the best in the UK to do that, and they take that responsibility seriously:
European Grain is distilled into high strength Neutral Grain Spirit (NGS) using a mix of copper pot and column stills. The natural flavours, sugars and water are then carefully blended together for 24 hours to produce a well-rounded liquid. The liquid is then left to settle for a further 24 hours to allow the volatile chemical reactions to settle and smooth, before the liquid is then tested against gold standard production markers to ensure brand consistency and legal requirements are met. The liquid is then filtered and colour added to showcase and reflect the XIX brand.
Finally, the vodka is automatically passed to bottling within a closed loop system to keep the liquid in pristine, delicious condition.
WHAT ARE THE BENEFITS TO WET-LED VENUES OF SERVING XIX VODKA – IN TERMS OF ELEVATING SERVES AND THE GUEST EXPERIENCE?
Our 12-month plan is to help venues fall in love with our brand through our flavours.
For cocktail venues, our flavours can elevate classic serves for customers looking for a sweeter finish. We encourage bartenders to try Mixed Berry in a Very Berry Cosmo. Tropical Ice is ideal for an even fruitier Pornstar Martini (or as we call it, “X-Star Martini”), and Gumball Orange makes for a delicious XIX On The Beach.
We’re also very excited to introduce our range of XIX Vodka Spritzes which have a huge amount of marketing support going into them. We are not claiming to have invented a ‘Vodka Spritz’, but we aim to be the brand that can perfect and proliferate it. Our serves are deliciously simple, refreshingly familiar and super quick and easy to make. What we really love is how well they show off the flavour of our vodkas. The format is always the same; 3 parts mixer (signature is lemonade, but works with tonic or soda), 2 parts XIX Flavoured Vodka and 1 part fruit juice, served over ice and fruit.
• Berry Spritz: 3 parts Lemonade, 2 parts Mixed Berry Vodka, 1 part Cranberry Juice
• Tropical Spritz: 3 parts Lemonade, 2 parts Tropical Ice Vodka, 1 part Pineapple Juice
• Orange Spritz: 3 parts Lemonade, 2 parts Gumball Orange Vodka, 1 part Orange Juice
They look great, taste fresh and are a format within which plenty of creativity can still happen. We recently collaborated with Red Bull at an extremely successful event for a bespoke Spritz using their new flavoured energy drink, and we’re actively looking for venues to partner with on our signature serves, or create specific 3-2-1 style Vodka Spritz flavours with.
www.xixvodka.com
JAMAICA DOMINICAN REPUBLIC REUNION ISLAND
RAISE YOUR GLASS!
THE BAR MAGAZINE AWARDS ARE NEARLY HERE, AND WE CAN’T WAIT TO CELEBRATE THE AMAZING ACCOMPLISHMENTS AND SUCCESS OF THE INDUSTRY! WHERE WILL YOU BE ON MONDAY 20TH JANUARY?
WHEN?
MONDAY 20th JANUARY 2025
5:45PM – LATE
WHERE?
LEONARDO ROYAL HOTEL, LONDON TOWER BRIDGE, 45
PRESCOT STREET, LONDON, E1 8GP
AFTER-PARTY LOCATION:
Florattica Rooftop London, Canopy by Hilton London City, 11-15 Minories, London, EC3N 1AX
AWARD CATEGORIES
• BEST VENUE DESIGN AWARD
• BEST DINING CONCEPT AWARD
• BEST HOSPITALITY GROUP
• BEST MIXOLOGIST AWARD
• BEST VENUE MANAGER AWARD
• LIFETIME ACHIEVEMENT AWARD
• MARKETING INNOVATION AWARD
• THE ENVIRONMENT AWARD
• UNSUNG HERO
JUDGES
Amy Searle – Managing Director B2B, Cirkle
Chris Welham, CEO, Licensed Trade Charity
Claudia Carrozzi – President, UKBG
Frankie Mercieca – Associate Director, Mercieca
Josh Linfitt - Schweppes Prestige Ambassador GB
Kat Stanley-Whyte – Bartender and Agave Expert, Viajante87
Lorraine Copes, Founder and CEO, Be Inclusive Hospitality
Louise Agostini – Commercial Director, Access Group
Nicola Burston – Head of Charity Services, The Drinks Trust
Susan Chappell, Divisional Director at Mitchells and Butlers
Tea Colaianni – Founder and Chair, WiHTL
The time has come for the Bar Magazine Awards 2025 –a year in the making, the special night for hospitality will see hundreds of industry professionals come together to celebrate the dedication, passion and talent of the hospitality staff, and their venues, who work so hard to create amazing customer experiences, helping the sector to flourish.
Taking place next month, Monday 20th January, at the prestigious Leonardo Royal Hotel, London Tower Bridge, the awards will welcome all of our exceptional finalists, sponsors and hospitality professionals through its doors to showcase the excellence of the industry. Through nine award categories, including three new additions for 2025 – Best Venue Manager
Award, Best Dining Concept Award, Best Design Award, Best Mixologist Award, Marketing Innovation Award, The Environment Award, Best Hospitality Group, Unsung Hero and the Lifetime Achievement Award – we will celebrate the crème de la crème of hospitality, sharing stories of success and giving the amazing individuals in the industry their well-deserved applause.
With support from the industry’s biggest names, including: Florattica, Access Group, DesignMyNight, Mitchells & Butlers, FUNKIN, WiHTL, Anne Bonny, Double Dutch, De Kuyper, Nim’s Crisps, Glencairn Crystal, The Pub Show, Mercieca, Desi Daru, Paragon Brands, Icebox, The Drink’s Trust, Be Inclusive Hospitality, Licensed Trade Charity, ATH Cocktail, RamTang, The Spirit Lab, Mola Chill Drinks, Dola Dira, UKBG, Cygnet, Cirkle, Ardray, EcoScent, St Remy, MONIN, Pukka Pies, Licor 43, Schweppes, Tequila Komos, 1664 Blanc, Pringles, Cheez-It, the Bar Magazine Awards 2025 are set to be even bigger and better than this year’s event, shining a light on exceptional individuals and venues within hospitality.
While celebrating your achievements, and giving you a welldeserved and overdue night off, attendance at the BMAs will present an abundance of benefits for you and your venue, including a unique networking opportunity. Attending the one-night-only event will put you in the company of 200+ likeminded hospitality professionals, providing a rare and exciting opportunity to make new connections and further grow your brand. With applications from some of the industry’s most esteemed names, and support from leading brands, the BMAs will provide a chance to open new and exciting doors for your venue, through connecting with the A-listers of the hospitality
world. The BMAs will also provide you the rare opportunity to mingle with hospitality stars, such as our friend, Nicolas Medicamento, also known as Dr Cocktail, and our esteemed host, Ian Burrell.
A special thank you to the over 5,000 applicants who put their name, and their venue’s names, forward for the Bar Magazine Awards 2025, and a huge congratulations to all successful finalists – we can’t wait to see you there!
WHAT TICKETS INCLUDE…
Tickets to the Bar Magazine Awards are are £125pp, or £99pp when booking a table of 10, and tickets will offer: an exceptional three-course meal, a 12-month subscription to the magazine, a variety of captivating night-long entertainment, a gift bag filled with complimentary delights, free-flowing drinks and delicious canapés for the entirety of the evening. Carrying on into the early hours, the exclusive BMA after-party will be a cause for continued celebrations, and you’re invited! We are thrilled to be hosting the exclusive BMA after-party at Florattica Rooftop London, where guests can expect an unforgettable night!
Don’t miss the opportunity to celebrate your and the industry’s achievements, and reap the benefits at the Bar Magazine Awards.
You can buy tickets for the 2025 Bar Magazine Awards at www.barmagazineawards.co.uk/tickets.
JUDGE’S PROFILE
WE WELCOME CLAUDIA CARROZZI, PRESIDENT OF UKBG, AS THE ESTEEMED JUDGE OF THE BAR MAGAZINE BEST MIXOLOGIST AWARD.
HOW ARE YOU FEELING AHEAD OF THE BAR MAGAZINE AWARDS JUDGING DAY?
I am super excited and can’t wait! Last year was a very successful event and I love seeing the trade come together to support and celebrate each other’s achievements. It’s an event not to be missed.
WHAT ATTRACTED YOU TO PARTICIPATE AS A JUDGE FOR THE BAR MAGAZINE AWARDS; IN YOUR OPINION, HOW ESSENTIAL ARE THESE AWARDS TO THE INDUSTRY?
I am honoured and proud to be selected for this role. Just as at cocktail competitions, where we award the drinks and promote sponsor brands, I believe it is crucial to recognise the skills and initiatives of individuals in our community. These awards highlight what people have done to stand out in their workplace, during their career, or just within the trade in general. It’s important to stay true to our values and actions, and this should be recognised.
AS THE JUDGE FOR THE BEST MIXOLOGIST AWARD, WHAT QUALITIES WILL YOU BE LOOKING FOR IN NOMINATIONS?
I will be looking for passion, dedication and hard work. I also consider the effort put into describing their achievements upon submission. We are reading a story about the candidate and their journey, their work, and I am eager to dive into their stories, feel their passion, and understand their work and commitment to reaching their goals.
WHAT DO YOU HOPE TO ACHIEVE THROUGH YOUR ROLE AS A JUDGE?
Judges need to be objective, while ensuring that every competition is competitive with a constructive outcome. I get inspired by the competitors, and I hope to inspire others as well. The role of a judge is a contribution to setting the standard, which fulfils one of the commitments I signed up for when I took on the role as UKBG president. Not only is it a growth opportunity for me, but it also helps in maintaining the integrity and excellence of our industry. It’s an opportunity to give back to the community.
The role of a judge is a contribution to setting the standard, which fulfils one of the commitments I signed up for when I took on the role as UKBG president.
JUDGE’S PROFILE
MEET NICOLA BURSTON, HEAD OF CHARITY SERVICES AT THE DRINKS TRUST, AND THE ESTEEMED JUDGE OF THE BAR MAGAZINE ENVIRONMENT AWARD.
Nicky has worked in a multitude of roles in the drinks trade for all her professional life, starting in trade marketing for a wine distributor, then on to a 5-year spell in spirits sales for Diageo UK in the North West, where she received exceptional training in sales and a good understanding of the meaning of “brand”.
After a year travelling the World, Nicky returned to work for Robert Mondavi Winery in a variety of roles from Regional Sales to National Accounts, eventually running the UK market on behalf of the winery until it sold in 2003.
Nicky then went on to run her own successful UK Agency representing exceptional wineries from around the World, and working with a great team of customers across all channels, during which time her business won Harpers Agency of the Year.
After selling World Wine Agencies, Nicky stayed in the industry as a business consultant, supporting organisations in all different senior leadership roles, from Marketing & Comms to Sales and Board Strategy, and in various areas of the drinks trade from premium mineral water to spirits and craft beer.
Now at The Drinks Trust, Nicky is passionate about giving back to the industry that has allowed her to have a long and enjoyable career. In her capacity as Head of Charity Services, Nicky oversees beneficiary strategy and implementation, taking care to ensure that the charity is always delivering the right services in the best way possible.
An entrepreneur at heart herself, Nicky loves the Bar Magazine Awards, which celebrate entrepreneurial flair, talent and everything great, exciting and new in the bar scene!
HOW ARE YOU FEELING AHEAD OF THE BAR MAGAZINE AWARDS JUDGING DAY?
Very excited, and super honoured to be a judge!
WHAT ATTRACTED YOU TO PARTICIPATE AS A JUDGE FOR THE BAR MAGAZINE AWARDS; IN YOUR OPINION, HOW ESSENTIAL ARE THESE AWARDS TO THE INDUSTRY?
I attended previous Award evenings and the atmosphere can be electric! There is no doubting the importance of the awards to the industry, nor how much buzz they create! Last time I attended to represent the charity, rather than as a judge, so this year I am really looking forward to being even more involved.
AS THE JUDGE FOR THE ENVIRONMENT AWARD, WHAT QUALITIES WILL YOU BE LOOKING FOR IN NOMINATIONS?
I am looking for an entry that speaks to my heart and one that is best placed to win based on the award criteria.
FINALLY, WHAT DO YOU HOPE TO ACHIEVE THROUGH YOUR ROLE AS A JUDGE?
The Drinks Trust is always seeking to reach out to industry colleagues so I hope that this raises awareness of the charity, and awareness of the importance of environmental focus for businesses.
Last time I attended to represent the charity, rather than as a judge, so this year I am really looking forward to being even more involved.
COMPANY PROFILE
INTRODUCING MOLA CHILL DRINKS, THE OFFICIAL SPONSOR OF THE BAR MAGAZINE UNSUNG HERO AWARD. NICOLA BOURNE, HEAD OF SALES AT MOLA CHILL DRINKS, TELLS US MORE ABOUT THE EXCEPTIONAL DRINKS BRAND, SHARING WHAT BEING INVOLVED IN THE BMAS MEANS TO THE TEAM.
PLEASE INTRODUCE MOLA CHILL DRINKS, DETAILING THE STORY BEHIND THE BRAND. MOLA Chill CBD Drinks provide a unique opportunity to enhance your venue’s drink menu with refreshing, cold-pressed CBD-infused beverages. Whether customers want a calming, non-alcoholic option or a creative cocktail mixer, MOLA stands out with its smooth taste and high-quality extraction process. Perfect for mixing with alcohol, MOLA adds depth and relaxation to cocktails, giving bartenders an innovative way to craft memorable drinks. It also serves as a healthy, non-alcoholic alternative, appealing to those seeking a premium, chilled-out experience.
Committed to all-natural ingredients, MOLA delivers both great taste and functional benefits, catering to growing trends in health-conscious and sober-friendly beverages. Popular in venues like Drumsheds, MOLA is designed to meet the demands of today’s consumers.
Offering MOLA means more than just adding a drink—it’s offering your customers a next-level experience. Learn more at www.moladrinks.com.
MOLA IS THE OFFICIAL SPONSOR OF THE UNSUNG HERO AWARD. WHY IS THIS PARTICULAR AWARD SO IMPORTANT AND, FURTHER, WHY IS BEING INVOLVED IN THE BMAS SO CRUCIAL TO THE BRAND?
At MOLA, we are thrilled to sponsor the Unsung Hero Award, as it represents everything we stand for in the hospitality industry—recognising the individuals who work tirelessly behind the scenes to deliver exceptional service. In an industry built on service and connection, we believe it’s essential to honour those who often go unnoticed, but make a huge impact. Just as MOLA is focused on providing moments of calm through our natural, high-quality ingredients, this award aligns with our philosophy of appreciating those who bring calm and excellence in a fast-paced environment.
Being involved in the Bar Magazine Awards is particularly important to us because it gives us the chance to engage with, and celebrate, the remarkable people who make the UK’s
hospitality sector so special. It’s a privilege for MOLA to be part of this incredible event, giving back to the community and recognising the people who are the heart and soul of the industry.
HOW DO YOU SEE THE BMAS SHAPING THE FUTURE OF THE HOSPITALITY SECTOR?
The Bar Magazine Awards are set to shape the future of the hospitality sector by providing a platform to champion drinks brands, venues and bartenders, bringing the industry together for a well-deserved moment of celebration after a challenging few years. These awards drive a culture of excellence and innovation by recognising and rewarding the best in the industry.
Additionally, the awards offer crucial networking opportunities, fostering shared connections, the exchange of best practices, and industry growth. They act as a powerful motivator in an everevolving and thriving hospitality scene, encouraging continuous improvement and adaptation to emerging trends. By showcasing the finest talent and establishments, the Bar Magazine Awards are helping to elevate standards and push the industry forward.
www.moladrinks.com
It’s a privilege for MOLA to be part of this incredible event, giving back to the community and recognising the people who are the heart and soul of the industry.
COMPANY PROFILE
MEET THE OFFICIAL TEQUILA COCKTAIL SPONSOR OF THE BAR MAGAZINE AWARDS, TEQUILA KOMOS! TIMO VAN DER STAD, INTERNATIONAL BRAND AMBASSADOR AT TEQUILA KOMOS, REVEALS MORE ABOUT THE BRAND, AND THEIR UPCOMING PARTNERSHIP WITH THE ESTEEMED BMAS.
PLEASE INTRODUCE TEQUILA KOMOS, DETAILING THE STORY BEHIND THE BRAND.
Tequila Komos is luxury redefined. Curated by winemaker, Richard Betts, Tequila Komos is widely known for producing the highest rated tequilas globally. The founders of Tequila Komos both started life in global hospitality; we share a deep appreciation of the importance of celebrating all that is great within the hospitality industry. We truly believe as a company that life is about celebrating occasions together, and the hospitality sector is one that leads this and must be supported.
WHY WAS IT SO IMPORTANT TO THE BRAND TO BE INVOLVED IN THE BAR MAGAZINE AWARDS?
As a young, independent company, we know the only way to get our brands in front of our market is via industry events. We want to celebrate the wins with our partners in hospitality and celebrate all that is great about the industry. We understand how challenging it can be and it’s important to step back and give thanks.
HOW DO YOU SEE THE BMAS SHAPING THE FUTURE OF THE HOSPITALITY SECTOR?
As an industry, we all strive to provide the best possible experiences for customers/guests. Giving a tangible target, such as an industry award allows the sector to celebrate this hard work and provides a standard to work towards. Hopefully, all of the trade, and even the consumer sector, can begin to recognise the awards and look for winners when choosing where to visit next. www.komos.com
We truly believe as a company that life is about celebrating occasions together, and the hospitality sector is one that leads this and must be supported.
COMPANY PROFILE
INTRODUCING DE KUYPER, THE OFFICIAL SPONSORS OF THE BAR MAGAZINE BEST MIXOLOGIST AWARD.
Since 1695, De Kuyper Royal Distillers has been handed down from one generation to another.
Back when De Kuyper was founded, it was very common that the job you had was also your last name, in this case De Kuyper, which is a cooper – a maker of wooden casks and vessels. Petrus de Kuyper made a shift in the company, by not only making the vessel, but also the liquid inside: gin!
At the beginning of the 19th century, the demand for Dutch spirits grew enormously, so the company started to team up with various other brands worldwide, and, in 1911, De Kuyper started their distillery in Schiedam, which is still in use today. Less than 10 years later, De Kuyper started producing liqueurs, core to the business even now – so much so that the company’s motto is ‘Own the Cocktail’!
De Kuyper now has a range of 33 different liqueurs, and is proud to be recognised by the ISC (International Spirits Challenge), who awarded De Kuyper Liqueur Producer of the Year for the fifth year in a row.
Alongside their heritage, De Kuyper position themselves as one of the main innovation drivers in the industry. Recently, this included the development of their zero-percent cocktails, readyto-serve cocktails for the off-trade, delicious popular cocktails in a bottle ready to be consumed, and quality batched cocktails to support the on-trade. Sustainability is also very important to the brand; more information can be found online.
The De Kuyper Essential Range consists of 13 liqueurs which are essential to making those classic cocktails, while the De Kuyper Variation Range consists of 20 different liqueurs, including rhubarb, banana and strawberry and an extremely popular one, grapefruit. With these variations, De Kuyper can create an array of twists on classic cocktails: a blueberry Mojito, for example, and even a Strawberry Margarita. www.dekuyper.com
Alongside their heritage, De Kuyper position themselves as one of the main innovation drivers in the industry.
COMPANY PROFILE
INTRODUCING LICOR 43, THE OFFICIAL SPONSORS OF THE BAR MAGAZINE BEST VENUE MANAGER AWARD.
The world’s fastest-growing premium liqueur and a rising star in the UK on-trade, Licor 43 is a versatile cocktail ingredient and is rapidly becoming a staple for bartenders. Containing notes of vanilla, citrus and spices, most of its 43 ingredients are top secret, only known by the Zamora family. Inspired by the Romans’ discovery of Liqvor Mirabilis, this golden elixir hails from Cartagena Spain and is still produced there today.
Licor 43 is proud to sponsor the Best Venue Manager Award. Licor 43’s popularity is soaring, especially in the on-trade. It has now achieved more than 1 million serves sold since Paragon Brands was named its exclusive UK distributor this summer.
The venues around the UK mixing up creative cocktails, pouring innovative shooters and even drizzling desserts with Licor 43 are a core part of its rapid growth in the UK, with the Baby Lager serve now available in over 3000 sites. The Baby Lager serve layers the golden liqueur with a layer of heavy cream or cream liqueur, for an indulgent cocktail shot, which a third (33%) of Brits now prefer over regular shots. The brand has expanded rapidly, with more creative concoctions, from themed disco cocktails in game bars to whisky-infused serves in sophisticated spots.
Whether it’s paired perfectly with coffee or complementing nearly any cocktail, it is rapidly rising as a versatile addition to any drink menu. This award means Licor 43 can pay tribute to the incredible venue managers in the UK who champion the brand and understand the vision for it to seamlessly integrate into the UK nightlife scene.
In today’s bar scene, customers demand an experience from the venue they visit. Venue managers create a truly immersive and enjoyable experience, from the welcome they give down to the selection of drinks they have on offer. An outstanding venue manager is at the heart of any great venue. Licor 43 has always been about bringing people together through great drinks, so it’s the perfect match for venue managers who strive to do the same.
Shaping the future of hospitality, the Bar Magazine Awards are a chance to celebrate hospitality as a sector, and champion the individuals who keep finding new ways to innovate in the oftenchallenging landscape. These awards are a tribute to the sector and how it shapes the next big trends in the drinks industry.
As a drink made for golden moments to remember, Licor 43 is proud to be part of such a memorable night and would like to raise a toast to the gold stars of the industry.
www.licor43.com
COMPANY PROFILE
MEET DOUBLE DUTCH, THE OFFICIAL SPONSORS OF THE BAR MAGAZINE ENVIRONMENT AWARD.
Founded in 2015 by sisters Joyce and Raissa de Haas, Double Dutch is a pioneering premium mixer brand that’s making waves in the drinks industry. Known as the “Tonic Twins,” the sisters entered the market with a fresh, bold approach, introducing unique flavour combinations that quickly set them apart. From their London roots, Double Dutch has become synonymous with innovation and quality, offering mixers that elevate the drinking experience to new heights.
What truly sets Double Dutch apart is its unwavering commitment to sustainability. The brand proudly achieved B Corporation certification on its first attempt, a testament to its dedication to doing good while delivering exceptional flavour. This milestone reflects Double Dutch’s core mission: to create mixers that not only taste incredible, but also contribute to positive change in the world.
In an industry where sustainability is increasingly important, Double Dutch leads by example. From reducing its environmental footprint to supporting the hospitality sector in embracing greener practices, the brand is dedicated to fostering a sense of community and responsibility. Whether it’s reducing waste, sourcing ingredients responsibly or championing causes that matter, Double Dutch is more than just a mixer brand—it’s a movement towards a better future.
In addition to its commitment to sustainability, Double Dutch champions diversity through the Female Bartender Scholarship. Launched to support women in the hospitality sector, this initiative provides aspiring female bartenders with training, mentorship and resources to excel in their careers. By covering educational programs and facilitating networking opportunities, the scholarship fosters a supportive community among women in bartending. This investment in future talent not only empowers individuals, but also helps reshape the industry to be more inclusive. Through this initiative, Double Dutch continues to celebrate and uplift women, paving the way for future leaders in mixology.
Multi-award-winning and constantly pushing the boundaries of what’s possible, Double Dutch is the go-to choice for those who care about great taste and a sustainable future. Their range of innovative mixers pairs perfectly with various spirits, enhancing cocktails and elevating any gathering. Whether you’re crafting cocktails at home or enjoying a night out, Double Dutch is the perfect pairing for any spirit or occasion. So, mix it up, have fun, and join them on their mission to make drinks that taste good and do good, while celebrating the joy of shared experiences. www.doubledutchdrinks.com
What truly sets Double Dutch apart is its unwavering commitment to sustainability.
COMPANY PROFILE
MEET THE OFFICIAL RUM COCKTAIL SPONSOR OF THE BAR MAGAZINE AWARDS, ANNE BONNY™!
Anne Bonny™ Rum, created by Jean-Sébastien Robicquet, draws its inspiration from the legendary eighteenth-century Caribbean female pirate, Anne Bonny. Embodying the adventurous spirit of its namesake, Anne Bonny™ Rum blends the cultural influences of Jamaica, the Dominican Republic and Réunion Island to bring consumers a bold moment in every sip.
Anne Bonny™ Rum’s involvement in the Bar Magazine Awards honours the fierce spirit of hospitality professionals who, like Anne Bonny herself, defy the ordinary and forge their own path in the industry. It’s a fitting tribute to the bold, daring souls who shape the future of our industry.
Born in Ireland around 1697, Anne Bonny became one of the most captivating figures of the golden age of piracy. From an early age, Anne demonstrated an indomitable spirit and a fiery temperament and, indeed, her life was marked by a quest for adventure and freedom, ignoring the norms of her time.
Married to James Bonny, a minor pirate, she soon found her true calling alongside the infamous pirate “Calico Jack.” Anne, often disguised as a man, fought alongside Jack, forging her own legend as a ferocious and independent pirate.
She soon met another female pirate, Mary Read. As sisters in arms, fighting to love and protect each other, these two women shared a rare and precious relationship, until their adventures came to an end in 1720 when they were captured by a British vessel.
Anne and Mary’s ingenuity spared them from execution, claiming to be pregnant. While Mary Read did not survive long in prison, Anne Bonny’s fate remains a mystery, with rumours suggesting she continued her adventures elsewhere.
Like Anne Bonny, who travelled the world’s oceans, Anne Bonny™ Rum is a blend of many cultures. Made from a blend of products from Jamaica, Réunion and the Dominican Republic, the rum has a beautiful amber colour.
Rums from the Reunion Island provide the backbone of Anne Bonny™, bringing exceptional liveliness. These carefully selected rums are aged between one and three years. Jamaican and Dominican Republic rums, which bring balance to the blend, are aged for one year.
Excellent for cocktails, Anne Bonny™ Rum is versatile, approachable and high-quality. The resulting unique, story-driven rum appeals to today’s rum customer with an attractive bottle and brand story; Anne Bonny™ is adding value to the Spiced Rum category.
A burning heart, a fiery spirit, an adventurous soul and an assertive character; the legend of Anne Bonny still resonates today.
PERFECTING MENUS WITH PUKKA
JUST IN TIME FOR PEAK PIE EATING SEASON, PUKKA, THE NATION’S NO.1 PIE BRAND1 , HAS LAUNCHED A DUO OF NEW FULL-ON FLAVOUR ‘GASTRO’ PIES, WHICH HAVE BEEN SPECIFICALLY DEVELOPED WITH PUBS, BARS AND RESTAURANTS IN MIND.
Inspired by the nation’s top filling choices for pies, serve your customers a choice of either the hearty Steak & Ale Pie or decadent Chicken & Mushroom Pie, which have been baked with high quality ingredients – with some added pizzazz – to capture the essence of gastro-style dining. Each recipe is deep filled, with unforgettable flavours at the forefront, and hand finished with special toppings. They also feature 144 layers of Pukka’s signature, golden puff pastry.
The Gastro Steak & Ale Pie includes tender chunks of steak paired with a rich beef and ale sauce to deliver a hint of sweetness with a classic peppery hit, hand-finished with sprinkles of pepper. Meanwhile, the Gastro Chicken & Mushroom Pie sees pieces of succulent chicken, chunky mushrooms and sweet onion in a creamy and moreish velvety sauce, topped with sprinkles of thyme.
The pies are available in cases of 12, unbranded pies, giving you the opportunity to serve them under your outlet’s own brand, whilst still benefiting from Pukka’s unrivalled expertise when it comes to making and baking great tasting pies.
To ‘bake’ things up a gear, Pukka is also offering all larger chains the opportunity to work with their chefs to develop bespoke recipes.
Pukka’s CEO, Isaac Fisher, says: “At this time of year, when the weather gets colder and the nights draw in, people are on the
look-out for comforting and warming meals which also hit the spot when it comes to taste and quality. That’s why, year after year, we see a boom in pie eating occasions during the autumn and winter.
“These months are also synonymous with cosy dining experiences at pubs, bars and restaurants, which is why it’s the perfect time for Pukka to be launching our Gastro pie range. Venues nationwide can take advantage of this unique opportunity to maximise profits – and the time really is now.
“By focusing on high quality ingredients, and offering our Gastro Pies unbranded, you can demonstrate to your customers that you know what you’re doing when it comes to great tasting food, reassured by Pukka quality and full-on flavour.”
www.pukkapies.co.uk/foodservice
1. Circana IRI Market Data to 04.08.2024
ALL TIME HIGH
WE SIT DOWN WITH THE FOUNDERS OF ATH VODKA, WHO INTRODUCE THE PREMIUM BRITISH VODKA BRAND THAT GUARANTEES THE MOST EXCEPTIONAL DRINKING EXPERIENCE FOR GUESTS.
ATH VODKA IS MAKING WAVES IN THE INDUSTRY, ESPECIALLY WITH ITS QUALITY AND INNOVATIVE REWARDS SYSTEM. COULD YOU START BY TELLING US A BIT ABOUT THE INSPIRATION BEHIND ATH VODKA?
ATH Vodka was born out of a passion for crafting a premium spirit that truly respects quality and innovation. We wanted to create a vodka that combines traditional distilling craftsmanship with a unique and revolutionary approach to customer loyalty. The idea was to develop a vodka that not only stands out in taste and smoothness but also builds a community around it. That’s where our rewards ecosystem comes in – we wanted our customers to feel like they’re part of something groundbreaking and special.
LET’S TALK MORE ABOUT THIS REWARDS ECOSYSTEM. IT’S QUITE UNIQUE IN THE SPIRITS INDUSTRY. HOW DOES IT WORK? Our rewards ecosystem is designed to engage and reward
customers and suppliers for being part of the ATH Community. Every time customers buy our vodka, whether from our website or through participating venues, they earn points. These points can be redeemed for exclusive rewards, such as incentives to visit partner bars and restaurants who stock ATH vodka, VIP access to ATH-sponsored events, discounts on future purchases and ATH merchandise. The more they engage with our brand, the more they’re rewarded, which creates a sense of community and loyalty. As for our partnered venues they promote offers to our customers via our app, our customers then pay by transfer their points over to the venue upon redemption which we accept as payment more stock, effectively acting as a retro.
HOW DOES THE BLOCKCHAIN AND WEB3 COME INTO ALL OF THIS?
This is where the magic is. We have created our own Web3 currency making us the first mover in the industry, connecting the block chain to a Real-World Asset in this case, our vodka bottle. Our rewards come in the form of ATH tokens which are
Chris Jammer, Madonna Florides, James Waldie, Prince Yemoh
redeemed from the top of our bottles. When you tap the top of the bottle you are taken to our ATH app where you can redeem your reward. Each bottle has a random allocation in which makes the whole process even more exciting. You could receive 10 ATH or 10,000 ATH.
EXCITING! ATH VODKA HAS GARNERED A REPUTATION FOR BEING INCREDIBLY SMOOTH AND WELL-CRAFTED. COULD YOU TELL US A BIT ABOUT THE DISTILLATION PROCESS AND WHAT MAKES ATH VODKA STAND OUT FROM OTHER BRANDS?
Of course. Quality is our cornerstone, and it all starts with the ingredients. We use only the finest grains and purest water, which are distilled eight times to ensure the highest level of purity and smoothness. Our process is refined, combining traditional methods with modern innovation to create a vodka that’s rich in flavour but still exceptionally smooth. It’s a vodka you can enjoy neat, on the rocks, or in a cocktail, without any harshness. This meticulous attention to detail really sets ATH Vodka apart.
QUALITY IS KEY, ESPECIALLY WHEN IT COMES TO PREMIUM VODKA. DO YOU FIND THAT BARTENDERS AND MIXOLOGISTS APPRECIATE THE VERSATILITY OF ATH VODKA IN THEIR COCKTAILS?
Absolutely, and that’s something we’re very proud of. Bartenders and mixologists have shared great feedback with us, especially about how ATH Vodka complements a wide range of cocktail profiles. Its smoothness and subtle flavour make it incredibly versatile, allowing it to blend seamlessly into cocktails without overpowering other ingredients. We also offer some incredible simple serve cocktail recipes, which are ideal for high volume bars to offer an elevated twist or upsell from standard spirit mixer options. That versatility is a huge asset in the bar industry and something we’re excited to keep building on.
WITH THIS FOCUS ON COMMUNITY AND QUALITY, WHAT’S NEXT FOR ATH VODKA? ARE THERE ANY EXCITING DEVELOPMENTS OR EXPANSIONS ON THE HORIZON?
Yes, we’re always looking to innovate! We’re currently exploring partnerships with more bars and venues across the UK to expand our rewards program, making it even easier for customers to earn points and enjoy rewards. Additionally, we’re developing a few new limited-edition bottles and exclusive events, which we think our community will love. Our goal is to keep surprising our customers with new experiences while staying true to our commitment to quality.
FOR BAR OWNERS WHO MAY BE READING, WHAT WOULD YOU SAY TO THEM ABOUT THE BENEFITS OF PARTNERING WITH ATH VODKA?
Partnering with ATH Vodka offers bar owners a premium product that is both high-quality and highly marketable. Our rewards ecosystem provides a great incentive for repeat customers, which can drive foot traffic to partner venues. Additionally, our brand loyalty creates a unique marketing edge, as customers are actively choosing ATH Vodka because they want to be part of something special. By partnering with us, venues can offer their customers a product that goes beyond just a great drink – it’s an experience.
THANK YOU FOR THIS INSIGHT INTO ATH VODKA! ANY FINAL THOUGHTS YOU’D LIKE TO SHARE WITH OUR READERS?
We just want to thank everyone for supporting us on this journey. Whether you’re a bar owner, bartender, or vodka enthusiast, we’re thrilled to share ATH Vodka with you. We’re committed to delivering quality in every bottle and creating a community that celebrates the art of vodka. We hope you’ll join us and experience what ATH Vodka is all about – quality, community, and of course - innovation! www.athvodka.com @ath_vodka
ATH Costa Rican pineapple & Mango - Pineapple Express
ATH English Raspberry & LycheeRaspberry Bliss
ATH OriginalCosmopolitan
SEASONAL STAFFING SUCCESS
WITH CHRISTMAS JUST WEEKS AWAY, CALVERN JAMES, DIRECTOR AT CATERER.COM, OFFERS EXPERT ADVICE ON GETTING THE MOST OUT OF SEASONAL RECRUITMENT, SHARING HIS TOP TIPS FOR STREAMLINING THE RECRUITMENT PROCESS, INTERVIEW TECHNIQUES, ONBOARDING AND TRAINING, AND MUCH MORE.
Christmas is right around the corner and hospitality businesses are gearing up for peak demand. From office parties and group nights out to family get-togethers, it’s all happening. And the difference between a great night out and a disaster? Extra Staff. So, how do you ensure you have the right people to deliver exceptional service and maintain a profitable bottom line?
STREAMLINE YOUR RECRUITMENT PROCESS.
With over 20 years of experience in recruiting within the hospitality sector, Calvern has a wealth of advice to share. His top tip: simplify your recruitment. Once you’ve found the perfect candidate, act quickly and efficiently to secure them. Delays during peak recruitment times can result in losing top talent to more attractive offers.
Calvern explains, “make the application process as easy as possible, focus on the essential information you need to make a decision.” There’s a wealth of support, specifically designed to speed up the recruitment process and get you the right candidates. Check out Caterer.com Hospitality Leadership Collaborative, helping you navigate through hiring challenge and achieve business success.
Pre-screening candidates can save time by quickly filtering out unsuitable candidates. Calvern suggests preparing tailored questions around relevant experience, availability, and the ability to work under pressure.
Skills assessments, although time consuming to set up, should be central to any seasonal recruitment campaign. Schedule them early in your recruitment process and provide immediate feedback to keep candidates engaged.
USE INNOVATIVE INTERVIEW TECHNIQUES
Group interviews are a great time-saver when you need to onboard new hires fast.
“Hiring for seasonal peaks means thinking outside your usual recruitment practices,” Calvern explains. Group interviews with pre-screened candidates participating in tasks and workplace scenarios, allows you to observe potential hires first-hand.
Recruitment evenings, where multiple candidates can meet you and your team and learn about your business, offer another effective strategy. This approach helps you evaluate several candidates at once and gain insights into them and what they are looking for from an employer.
Role-play isn’t just for party nights – it’s another great way to
assess candidates in a practical setting, asking them to act out scenarios they could encounter in the workplace. Calvern takes it one step further – “add in some questions around high-pressure situations to assess problem-solving skills.”
ONBOARDING AND TRAINING – MAKE IT RELEVANT AND FUN!
Your culture is as important as the food you sell or the cocktails you offer. Candidates want to align with your culture and one of the best times to do this is during the onboarding and training period.
“You’ve recruited the people you need for the peak season, and now the hard work begins,” says Calvern. Start with a comprehensive onboarding session, tailored to integrate your peak season hires into your business. Introduce them to colleagues, supervisors, and your company’s mission, values and culture. This helps seasonal staff understand and represent your brand.
Focus on role-specific training due to limited time. Develop a detailed programme that covers all aspects of their role, including policies and procedures like dress code, attendance, and conduct.
Calvern stresses the importance of upselling techniques, crossselling, and engaging customers. This training promotes brand loyalty and increases sales.
Calvern James
Skills assessments, although time consuming to set up, should be central to any seasonal recruitment campaign.
BUILDING AND MAINTAINING YOUR TALENT POOL
You’ve found and trained your seasonal hires – now, how do you keep them? Calvern emphasises building a positive employee experience.
“Recognise the skills and expertise your recruits bring to your business, cultivating a talent pool for the future.”
Calvern continues, “The key thing is to cultivate a positive employee experience and treat your seasonal staff well. Keep in touch with your seasonal workers, let them know how the business is doing and any employment opportunities. It shows that you haven’t forgotten their contribution.
“If any permanent positions come up, you’ve then got immediate access to a talent pool of people who know your business and who can be recruited and onboarded quickly – a massive plus in terms of time and recruitment costs when trying to find the right people for your business.”
One final thought on developing a talent pool – use social media! Share the positive experiences of your seasonal teams to promote your business as a great place to work. Not only with this attract new hires but will keep your previous seasonal workers engaged with you and your brand.
GREAT PLACES TO FIND UNTAPPED TALENT.
Our final question for Calvern was asking where should we be looking for new talent?
“When thinking about recruiting from untapped talent there are a number of really good places to look for seasonal hires. The thing to think about is how the new hire will fit in, the hours they’ll be working and whether you can be flexible enough to offer them the work/life balance they need whilst fulfilling your
business needs too,” he says.
Gap year student – 65% of hospitality businesses believe that gap year students can benefit their business, and the good news is that there are over 400k intending to work/travel within the UK.
People looking for a second job – over 5 million people are looking for a second job to boost their income. These people have skills, experience and would be an asset to any business looking for seasonal workers.
Ex-offenders and the homeless – 77,000 ex-offenders are released yearly with approximately 33% facing homelessness. The hospitality sector can play a huge part in giving these people a second chance.
Military veterans – these guys bring some incredible skills to the workplace, be it working in teams, under pressure, or dealing with people in tricky situations. Their skill sets are exactly what hospitality businesses need.
Refugees – there are over 350k refugees in the UK, with many facing significant barriers to employment. They have diverse skills and experiences, speak a variety of languages, and have proven themselves to be resilient and motivated.
Calvern concludes, “You might find diamonds amongst all your seasonal hires; people you know will be a terrific long-term asset to your brand. By using a few simple strategies, you will create a positive, lasting impression with your seasonal hires, one that means they’ll want to stay with you, work with you and your teams again in the future and spread a very positive message about working for your brand.”
To find out more, read Caterer’s “Complete guide to effective seasonal hiring in hospitality” available online.
NO & LOW
WE SHINE A LIGHT ON THE MINDFUL DRINKS CATEGORY, SHARING EXPERT ADVICE ON HOW TO ELEVATE YOUR VENUE’S NO AND LOW SERVES.
MINDFUL MARKETING
WE OFFER FIVE TOP TIPS ON HOW YOU CAN PROMOTE YOUR VENUE’S NO AND LOW SERVES, AND INVITE MORE GUESTS TO TAKE A DIVE INTO MINDFUL DRINKING!
1
INTERGRATED MENUS
Guests who partake in mindful drinking, whether that’s for physical, mental or financial wellness, do not want to feel isolated or exposed, so making sure your venue’s no and low serves are well-integrated within the wider menu is key.
Instead of placing non-alcoholic serves in a space at the back of the drinks list, include them within your main serves, highlighting them as an accessible choice for all guests, no matter their preference.
With guests’ love for classics showing no signs of stopping, it is also a good idea to offer non-alcoholic alternatives and list these on your menu. Consider a ‘zebra-striping’ type layout here, showcasing one full-strength cocktail, followed by a no or low ABV serve.
2
CHOOSE YOUR WORDS WISELY
The words you choose to promote your venue’s no and low serves makes all the difference! The CGA Mixed Drinks Report Q1 2024 reveals an interesting awareness vs conversion pattern between “mocktails” and “non-alcoholic cocktails.”
It states that 70% of consumers see “mocktails” when out, and 40% of consumers drink “mocktails” when out. While, just over 40% of consumers see “non-alcoholic cocktails” when out, and around 15% of consumers drink “non-alcoholic cocktails” when out. This suggests that wording makes all the difference in your menus, and can effectively raise awareness and increase no and low orders at the bar.
In fact, Italian Restaurant, Zizzi, recently made the switch from “non-alcoholic cocktails” to “mocktails” on their drinks menu and their no and low serves outsold their full-strength cocktails.
3
LEVERAGE SOCIAL MEDIA
With more and more consumers taking to social media to browse menus and check out venues before booking, it is important for operators to leverage apps like Instagram and TikTok to highlight no and low offerings.
Showcasing ‘Instagrammable’ no or low ABV serves through reels, grid posts and TikToks is an effective way to drive engagement, raise awareness and increase footfall.
Take this further by hopping on trends and using viral audio to maximise engagement and increase your chances of being seen more! This will encourage visits from mindful drinkers and discerning guest alike.
VISIBILITY AT THE BAR
In a recent KAM Low+No: Drinking Differently 2024 report, it reveals that improving range and visibility of no/low could generate an additional 109 million pub/bar visits a year in the UK.
The report also suggests that limited visibility of no and low whilst standing at the bar is a significant barrier to purchase currently, with 32% of consumers saying “AF beer” was clearly visible whilst standing at the bar, and 16% saying “AF spirits” was clearly visible whilst standing at the bar.
Placing no and low menu boards at the bar and near the till can increase visibility for customers, and encourage mindful drinkers and guests alike to explore the category. Furthermore, placing your no and low ABV beers, wine and spirits front and centre of your back bar can raise increased awareness and encourage guests to try something new.
4 5
EXPAND NON-ALCOHOLIC VARIATIONS
KAM’s Low+No: Drinking Differently 2024 report reveals that 1-in-4 guests who don’t want alcohol in a venue will default to tap water, but it’s not their preferred non-alcoholic drink choice.
With guests’ tastes and preferences constantly evolving, and more consumers seeking flavours that they cannot replicate elsewhere, expanding on non-alcoholic serves with exciting variations can open up a crucial opportunity to tap into.
Thinking outside the box when creating unique no and low ABV serves can encourage curious guests to explore the category, as well as avid mindful drinkers to try something new! Consider offering a low sugar option – for those health conscious guests, an indulgent option – like a non-alc Espresso Martini with cold foam, and an Instagrammable option that taps into current online trends, for example.
THE LOW-DOWN
AHEAD OF DRY JANUARY, WE SPEAK TO INDUSTRY EXPERTS WHO OFFER THEIR VALUABLE OPINIONS ON HOW WET-LED VENUES CAN CREATE THE PERFECT MINDFUL MENU.
With Dry January just around the corner, and more consumers ditching the alcohol in return for physical, mental and financial wellness, now is the perfect time to ensure your venue’s no and low offerings are up to scratch. This article is a deep dive into the no and low category, offering you everything you need to know to elevate your venue’s mindful serves.
We all know that mindful drinking is on the up, but looking into next year, how is this trend expected to continue? Well, Aviva’s new research reveals that nearly half of UK adults who drink alcohol (48%) plan to reduce, or completely stop, their alcohol intake over the next year.
Camille Vidal, Founder of La Maison Wellness and No and Low Ambassador for Giffard, cements this stat, explaining why wetled venues should be embracing no and low serves and focus on crafting an exceptional mindful menu ahead of the New Year. She explains, “Dry January is growing and every year more
people are joining the challenge. Last year, 8.5 million people planned to take part in Dry January and many people stopped drinking for longer than the one-month period. At the same time, we are seeing that mindful drinking is not just a passing trend –74% of people in the UK are actively moderating and there is an appetite for high-quality no and low serves all year round.
“Dry January is the perfect time for venues to embrace this and to extend the no and low offers on their menus by introducing customers to a broader range of serves and to showcase the mixology that goes into crafting a high-quality no alcohol drink.”
Looking at how guests ‘prefer’ to moderate alcohol consumption in a pub, bar or restaurant, KAM’s Low+No: Drinking Differently 2024 report reveals that 30% of guests drink ONLY non-alcoholic drinks throughout the visit. 28% of guests drink a mixture of no and low AND alcoholic drinks throughout their visit (also known as zebra striping), and 25% of guests drink
We are seeing that mindful drinking is not just a passing trend – 74% of people in the UK are actively moderating and there is an appetite for high-quality no and low serves all year round.
ONLY low alcohol drinks throughout the visit.
With divided no and low habits amongst guests, it’s key for venues to ensure they have a varied offering. Commenting on the key elements to an exciting and appealing no and low serves list, George Bagos, Three Cents Co-Founder, explains, “An exciting and appealing no and low offering is one that appreciates the importance of offering a strong sense of choice. From a lunch time flavoured soda or an after work spritz, all the way through to classic or innovative cocktails for a late-night drink, there should be an option that caters to all different occasions and tastes on a ‘mindful menu’.”
Camille agrees, highlighting ‘variety’ as a crucial aspect of a mindful serves list, “It’s important not to just have one cocktail on the menu – you need a selection which shows that you are knowledgeable and qualified in the category – non-alcoholic beers, wines, cocktails in different styles and seasonal serves. Using non-alcoholic spirits and liqueurs (such as the Giffard Alcohol Free range) is really important in creating a sophisticated taste and structure that you can’t do just with juices.”
Quality is another key element to consider, with many of the experts we spoke to suggesting that no and low offerings should be crafted with equal precision, care and creativity as their venue’s full-strength serves.
Marco Cilenti, Founder, Two Rocks Brewing Co., encourages venues to approach mindful serves as equals to their full-strength equivalents, “Just because a drink is no/low alcohol doesn’t make it inferior, it’s just serving a different purpose.
“Just look at the world of coffee. A drink that is decaffeinated or served with a plant-based milk is presented just as beautifully as any other. Why should no and low be any different?”
Nicolas Medicamento, CEO of Doctor Cocktail and Hospitality Manager at Club Soda, states, “No and low options should be exciting and challenge perceptions. Often seen as sugary or unhealthy, these drinks can now be crafted with sophistication, drawing on aperitifs, bold flavours, and botanical notes.”
Camille agrees, “Crafting something that is as sophisticated and delicious as the rest of the menu is key. There is a level of trust that needs to be rebuilt with the consumer – the industry
An exciting and appealing no and low offering is one that appreciates the importance of offering a strong sense of choice.
has been selling them low quality mocktails for too long and now, in order for them to trust the quality and value of a non-alcoholic cocktail, they need to experience something exceptional. High quality spirits and liqueurs, beautiful glassware, amazing garnishes and most importantly, incredible flavours.”
Perfecting your venue’s mindful serves goes further than what’s in the glass, though; venue’s should be looking at other ways they can elevate no and low serves, and encourage more guests to take a walk on the ‘mindful’ side.
Camille advises operators to consider the role of menus and
staff, for example, in raising awareness of mindful menus.
“Names are really important too – avoid the use of ‘virgin’ or naming cocktails using ‘no’ – e.g. No-groni. This creates a negative connotation from the beginning and a feeling that the drink is missing something.
“The attitude and approach of the team is also key,” she adds. “I think that the serving staff should always ask guests: “Would you like to start the evening with something alcoholic or non-alcoholic?” This can open up more possibilities and make people feel more comfortable choosing a non-alcoholic drink by
Where style meets substance
validating their choices. Insights by KAM reveal that 40% of people would stay for another drink if they had an alcohol-free version of their favourite drink available to them.”
James Stimson, Senior Brand Manager at Franklin & Sons, shares this view, encouraging venues to think outside the box when it comes to their mindful serves. “Invest in visually appealing menus and signage that highlight these options, drawing attention and enticing guests. Additionally, consider innovative food pairings that complement no and low serves and enhance the overall experience, take our Hedgerow Elderflower Lemonade, the subtle elderflowers within the taste and aroma make this the perfect pairing for light, delicate dishes such as white fish or pasta.
“Training staff to communicate the quality and craftsmanship behind these drinks can further engage customers, encouraging them to explore the offerings. This approach not only enriches the guest experience but also maximises the potential of limited space by creating a dynamic, appealing menu that invites exploration.”
So, what can we expect of the no and low category next year – and what are mindful drinkers looking for? It’s important for operators to be in-the-know!
Nicolas suggests that functional drinks that make guests feel good are on the rise, as well as aperitifs and non-alc wines. “Mood-enhancers like Three Spirit and Smiling Wolf are on the rise, creating immersive, non-alcoholic experiences. Aperitifs such as Everleaf are gaining momentum, bridging spirit and aperitif categories. Premium non-alcoholic wines are also seeing increased interest for their depth and quality.”
Looking to the functional drinks sector, we have seen a rise in CBD-infused variations along with those with unique, ‘superfood’ ingredients. Daniel Soos, Founder and CEO of ZOOZ Drinks – a product that combines the benefits of Cordyceps and Lion’s Mane mushrooms with a delicious Italian Citrus twist –explains, “We developed Zooz with two trending themes in mind: mushrooms; and bitter, Italian citrus flavour notes. Mushrooms are, we predict, the next big trend as people realise the healthgiving benefits of fungi.”
Taking a look into the 0% wine category, and it’s expected growth in 2025, Paul Schaafsma, Co-founder of Kylie Minogue Wines and Managing Director of Benchmark Drinks, explains “Zero-alcohol sparkling wines are experiencing 17% YOY growth, with Kylie Rosé 0% Sparkling Rosé alone driving half of this category expansion.
“We can expect to see continued innovation across categories as consumers seek more no and low-alcohol options. Expect to see new brands, creative flavours, and an emphasis on trusted names that deliver quality and excitement within the no and lowalcohol space.”
Looking to other upcoming innovations within the no and low category, George of Three Cents, explains, “We’re backing the Fig Leaf flavour profile in a big way as we look to 2025. It is a unique flavour that has proven popular in the culinary scene in recent years and is carving out its place in drinks. Three Cents is at the forefront of the category as this November we announced the new Fig Leaf Soda to the hospitality scene. It works well paired with a non-alcoholic spirit, but is equally as delicious and refreshing served neat.”
Camille sees 2025 as a year of opportunity for the category, stating that, “I think it is the year for raising the bar of low and no cocktails. We need to move away from thinking that the alcohol in the glass is the value, when really, it is the flavour and the experience of the guest.”
There is a level of trust that needs to be rebuilt with the consumer.
While variety within no and low serves list is key, some venues are limited to space and capacity. So, how can operators maximise their no and low offerings and get the most out of these serves for guests?
Charlotte Stainforth, Marketing and Brand Manager at Frobishers, recommends venues to be ‘strategic’ in the products they stock. “Strategic choices can balance variety without compromising on space. Stock multi-use ingredients such as fruit juices, mixers and syrups that can be used across a wide variety of serves.”
Imme Ermgassen, Co-Founder of Botivo, agrees, advising venues to invest in high margin drinks, and the benefits this can bring. “It’s about investing in high margin drinks – a ‘Botivo and Soda’ is a premium, craft liquid which has a huge cash margin for venues. It’s all about simple serves that don’t take bartenders a huge amount of time to create. With six ingredients, our simple pour with soda means less time, less money and less space needed.”
The no and low category continues to grow, with more guests looking to lessen or completely stop their alcohol intake. With Dry January just around the corner – and the category expect to boom during 2025 – it is crucial that venues are approaching their no and low serves with equal care as they do their fullstrength, house serves. Remember – variety is key! Making mindful menus approachable and appealing to a range of guests involves offering a selection of choice. Also, don’t forget – to really embrace the no and low category, and meet all-important consumer demand – marketing and staff training is crucial!
RIBBON
CORAL ANDERSON, MANAGING DIRECTOR AND CO-OWNER OF SWIFT BARS, SHARES A DELICATELY CRAFTED LOW-ABV SERVE – RIBBON – THE PERFECT APERITIVO.
Traditional cocktails often rely on high-ABV spirits for structure, but low-ABV cocktails like the Ribbon require a more delicate balance.
NEW CREATIONS
Inspired by the European class of bar, where a quick drink signals the end of the day and the beginning of the night, the original Swift Soho consists of two stylish bars, set across two floors in the heart of London’s West End. The ground floor offers a sleek, efficient service focused on lighter aperitifs, while the downstairs bar invites guests to linger longer, surrounded by art-deco booths, live piano music, and a selection of darker spirits.
Aperitivo style cocktails have always had a strong presence in menus across the group, with every bar having a dedicated section offering well thought out and presented serves designed to be enjoyed earlier in the evening. The Aperitivo menu is also available for £7 from 3-6pm Monday - Friday, opening up the delicious world of apero to the masses! Originally consumed before dinner, often with a dry and bitter profile to stimulate the appetite, the Aperitivo serve has taken on a life of its own over the past decade with the prevalence of bittersweet spritz widening the once maligned flavours appeal.
The Ribbon cocktail is a refined take on the aperitivo trend, blending subtle bitterness with the flinty salinity of Tio Pepe and bright citrus notes from Triple Sec. Traditional cocktails often rely on high-ABV spirits for structure, but low-ABV cocktails like the Ribbon require a more delicate balance. Here, the viscosity and sweetness of Triple Sec and Cocchi Torino lend body to the drink, allowing its nuanced flavours to shine. Although the Ribbon is styled as an aperitivo, its balance and lower ABV make it a sophisticated alternative to more robust stirred cocktails, perfect for those who want a lighter, more elegant option in the evening.
Aperitivo cocktails like the Ribbon have become more than pre-dinner rituals; they’ve evolved into chic, versatile choices that fit seamlessly into any time of day. As people have gravitated toward bittersweet profiles and lower-ABV drinks, the Ribbon exemplifies how aperitivo culture has found a broader appeal, combining tradition with contemporary flair.
In October, we launched the “Backstage Heroe” menu in Swift Soho’s downstairs bar, a collection of 20 cocktails inspired by the unseen world of theater and the arts—a tribute to Soho’s artistic legacy. This menu celebrates the dedication of the oftenoverlooked heroes of theater production, with each cocktail representing an element of theater or performance.
Some of the cocktails in the new menu include: Pantomime. A vibrant and playful cocktail which mixes Del Maguey Vida Mezcal, Aperol, citrus, strawberry, basil, and Prosecco, capturing the fun and spontaneity of a traditional pantomime. The Cyclorama. a minimalist creation with deep complexity, Cyclorama blends Tapatio Blanco tequila, Aluna rum, and pandan for a flavor profile that’s both familiar and surprising. The warm, spicy tequila adds depth, while coconut and pandan provide a hint of the unexpected. The Grind House offers a twist on the classic Negroni features Lost Explorer Espadin Mezcal, Antica Formula Vermouth, and Cynar. Named after the gritty cinemas where avant-garde art flourished, Grind House is smoky, bitter, and bold. Laban, named after dance visionary Rudolf von Laban, this cocktail is inspired by his structured approach to movement and space. Laban combines Diplomatico Mantuano rum, mango, Ancho Reyes chile, lime, and Peruvian chuncho bitters, delivering a rich, multi-layered flavor profile. The Laban embodies both elegance and spice, reflecting the careful thought that goes into each cocktail at Swift Soho.
Alongside the Backstage Heroes cocktails, the downstairs menu also offers an equally considered selection of nonalcoholic options, reflecting a dedication to creative and flavorful
alternatives for all guests. The list includes; Blueberry Collins: Made with Warner’s 0% gin, blueberry sherbet, lavender bitters, and soda, this drink is light, refreshing, and bursting with berry flavors. Zero Sbagliato: Featuring Everleaf Forest, Martini Vibrante, and Lyre’s Sparkling, this mocktail offers a bubbly, slightly bitter alternative to its classic counterpart, the Sbagliato, and is perfect for aperitivo lovers. Tempest a complex blend of Darjeeling kombucha, lemon, elderflower, honey, and celery, the Tempest balances tart, floral, and earthy notes, offering a unique non-alcoholic drink that’s just as refined as the other cocktails on the menu.
Swift Soho continues to make a name for itself by blending old-world sophistication with contemporary flair. From aperitivostyle cocktails to innovative, theater-inspired drinks and carefully crafted non-alcoholic options, the bar offers a well-rounded experience that appeals to diverse tastes. Whether for a quick aperitif on the ground floor or an evening of ambiance downstairs, guests can find a drink for any occasion.
www.barswift.com
RIBBON
INGREDIENTS
35ml Cocchi Torino
35ml Tio Pepe
10ml Campari
10ml Triple Sec
METHOD
Stir down over plenty of ice, strain into a chilled coupe glass and garnish with a long, thin orange twist.
Image © Addie Chinn
CRAFTING VICTORY
THE GIFFARD WEST CUP IS A WORLD-RENOWNED INTERNATIONAL BARTENDING COMPETITION WHICH CELEBRATED ITS 27TH ANNIVERSARY THIS YEAR, WITH A THEME FOCUSED ON MENTAL WELLBEING AND A DEDICATED LOW AND NO FOCUS. WE SPEAK TO UK WINNER, STEVE GLEESON, ABOUT HIS PASSION FOR COMPETITIONS AND WHY THIS YEAR’S WEST CUP THEME, ‘THE ART OF BALANCE,’ INSPIRED HIM TO ENTER.
CONGRATULATIONS ON REACHING THE WEST CUP GLOBAL FINAL! THIS WASN’T YOUR FIRST FORAY INTO BARTENDING COMPETITIONS; WHY DO YOU ENJOY ENTERING THEM SO MUCH?
I love competitions. I love entering them because of the creativity involved, which is very different to making drinks in the bar. Competitions are about working to a thematic and creating a performance around it. I find it exciting. I also think that they are great opportunities for networking – you can meet lots of interesting people, such as industry professionals who have been doing this for many years, and that is really cool.
That’s how I saw the West Cup. I never expected to win the nationals, but it was such a great opportunity to do something that I loved. I wanted to meet some more like-minded people, to learn from them and to be inspired.
WHY DID THE WEST CUP THEME ‘THE ART OF BALANCE’ RESONATE SO MUCH WITH YOU?
I think it is so important that not just as bartenders, but as human beings, we have something outside of our workplace that can bring balance. It’s so important to have that, regardless of what age you are, or what stage you are in your career.
There is also the fact that bartenders have a habit of not taking care of themselves, and that’s something that has become more important to me. I have been going to therapy for around two years and have focused a lot on re-establishing hobbies that I’d forgotten about, on writing more music, and taking better care of myself physically and mentally.
When I saw the theme, I thought that this is exactly what I’ve been trying to do for myself for the past couple of years. So, I figured let’s combine these two worlds. The thing that I love doing at work, which is making drinks, and the thing I love doing at home, which is making music. It was the perfect opportunity to share two incredibly important parts of my life
TELL
US MORE ABOUT YOUR WEST CUP EXPERIENCE?
This was the first time that I have entered the Giffard West Cup and I loved every moment of it. It is without doubt one of the best experiences I’ve had. To be able to go to the Global Finals working with a theme that resonated so highly with me was amazing.
I think it’s very easy to forget that Giffard is an independent family-owned business. They happen to be one of the biggest liqueur companies in the world, but those intrinsic family values still resonate, and you can see that with every single person that you meet.
WHAT DID YOU THINK OF THE ALCOHOL-FREE FOCUS?
With its Alcohol-Free range, Giffard is promoting something that I have been talking about for a while, which is flavourism. Creating cocktails is about flavour and not necessarily alcohol. I think that’s so important for bartenders, because we are surrounded by booze and there are a lot of issues with alcohol consumption within the industry. There’s a growing awareness about alcohol free alternatives, why they’re important and how you can showcase great flavours, and Giffard’s Alcohol-Free range are promoting this to great effect.
WHAT ADVICE WOULD YOU SHARE FOR OTHER PROFESSIONALS THINKING ABOUT ENTERING COMPETITIONS?
Treat it like a networking event. It’s good to want to win, but go in there trying to make connections first. Then you can always come back from a competition with something, even if you don’t come back with the gold medal.
Bring your own bar equipment, because everybody gets incredibly nervous going to a competition. It’ll help you feel like you’re back at home behind your bar.
Always ask for feedback, both from your judges and from fellow competitors – don’t go there thinking that you are the best. Go there with a mindset of learning how to improve yourself as a bartender, a creator and a storyteller.
Enter competitions that resonate with you. You’ll do so much better, as it’s much easier to communicate to everybody about your story and your drink, and your audience will resonate with you and your cocktail more if it’s for a brief that really makes you happy.
Have fun! It can be very easy to hyper focus on the competition aspect and forget that you’re there to enjoy yourself.
Steve Gleeson shares two of his favourite West Cup cocktail creations…
MÔR
The Welsh word for sing, Môr was based around a piece of music inspired by the sea, which Steve wrote a few years ago.
INGREDIENTS
• 30ml Giffard Fleur du Sureau Sauvage
• 55ml Homemade Bergamot & Rooibos Tea
• 10ml Lemon Juice
• 7.5ml Ardbeg 10 Whisky
METHOD
Shake all ingredients, double strain over block ice in a rocks glass, spritz the cocktail with the atomiser and serve. Garnish with dehydrated waste tea and two sprays of elderflower, bergamot & cardamom atomiser.
SUMMERTIME SHUFFLE
INGREDIENTS
• 40ml Giffard N/A Pineapple
• 10ml Mezcal
• 15ml Lemon Juice
• 2 Tarragon Leaves
• 2 Dashes Saline (20%)
• Topped with Noughty Alcohol Free Sparkling Rosé
METHOD
Shake first 5 ingredients in a boston shaker, double strain over ice in a hiball glass, top with Noughty Alcohol Free Sparkling Rosé, mix and serve. Garnished with a tarragon leaf and grapefruit wedge.
www.giffard.com/en
MINDFULLY CRAFTED
BOGDAN TRIPON, HEAD MIXOLOGIST AT GIGGLING SQUID, REVEALS THE POWER OF LONDON ESSENCE’S RANGE OF SOFT DRINKS AND MIXERS IN CREATING EXQUISITELY CRAFTED NO AND LOW SERVES THAT WOW GUESTS.
WHAT DO YOU FIND CONSUMERS ARE LOOKING FOR WHEN IT COMES TO NO AND LOW DRINKS CHOICES IN YOUR VENUE?
When consumers are treating themselves to a drink or a meal out, they’re often looking for variety on the menu and for something that will make the occasion a little bit more special. We’ve found that our guests are really receptive to trying new flavours and adventurous combinations, particularly when it comes to drinks – this is evident in the popularity of our seasonal drinks specials. Discovering something new can add an extra element of enjoyment, and we believe that this extends across full strength, low alcohol and non-alcoholic options, particularly as the number of consumers looking for softer options is increasing. London Essence’s premium drinks collection offers a breadth of choice for our menus, particularly in its range of Crafted Sodas. It allows us to experiment with flavours and satisfy growing customer demand for specially curated alcoholfree cocktails, but also provides an extensive range of soft drinks with premium options that can be served over ice, such as London Essence’s Pink Grapefruit Crafted Soda.
HOW DO YOU ENSURE YOUR DRINKS MENU HAS ENOUGH CHOICE TO SATISFY DIFFERENT TASTES AND CATER TO THOSE WHO ARE LOOKING TO MODERATE ALCOHOL INTAKE?
At Giggling Squid we have an extensive drinks menu, which reflects our desire to provide an enhanced experience for our guests with exciting options. London Essence’s range allows us to experiment with flavours within our low and no drinks, and make them just as exciting as a full strength cocktail. In fact, the opening section in our drinks menu is the ‘Virgin Cocktails’ section, including interesting options such as the Applestina, one of our newest alcohol-free cocktails.
HOW DO YOU ENSURE YOU ARE PROVIDING THE SAME ELEVATED EXPERIENCE OR AMOUNT OF THEATRE WITH NO AND LOW DRINKS?
During key seasonal moments in the year, such as Christmas, we offer a small selection of limited edition cocktails which are always a huge hit with our guests, and consistently become top sellers over a short time period. This excitement also encourages us to activate limited edition serves during cultural moments. This year we ran a campaign around Paloma Day in collaboration with London Essence, driving significant engagement through socials and across our venues. One of our key considerations
is to always feature an alcohol-free cocktail as part of any limited-edition selection and to position it as an integral part of the elevated offering, rather than an afterthought, allowing consumers to go to town, whether they are drinking alcohol or not. As much time and effort goes into creating our alcoholfree sips as our full strength drinks, and London Essence’s collection offers a range of flavour profiles that allows us to be more experimental, for example its Aromatic Orange & Fig and Raspberry & Rose Crafted Sodas.
WHAT DO YOU LOOK FOR IN A DRINKS PARTNER WHEN CREATING YOUR MENU AND NO AND LOW OFFERING?
We look for a partner who mirrors our focus on quality, aligns with our values as a brand and resonates with our guests. Everything we do is informed by extensive customer research so we really know our guests and what’s important to them, and London Essence brings valuable market data and trends to support this. Thailand’s abundance of herbs, spices and fruit inspire creativity amongst our team of mixologists and London Essence offers versatile, balanced and exciting flavours that work in harmony with these flavours. Combining the knowledge of our customers with the aromatic Thai flavours, and the drinks expertise of the London Essence team, leads to show stopping combinations, such as our Peach, Mango and Chilli Cooler –perfectly enhanced by London Essence White Peach & Jasmine Crafted Soda.
www.londonessenceco.com
TOPTENBEST SELLINGMIXER
ASVOTEDBYTHE WORLDSBESTBARS
TOPTENTRENDINGMIXER
ASVOTEDBYTHE WORLDSBESTBARS
L O N D O N
D I S T IL L E D
BEST SERVED CHILLED
AS THE NO.1 ON-TRADE PACKAGED APPLE CIDER BRAND IN GB1, MAGNERS IS STILL THE ORIGINAL ICON OF CIDER REFRESHMENT, AND WHO BETTER TO TALK ABOUT C&C’S CIDER OFFERING THAN JANE PARLON, CIDER BRAND DIRECTOR AT C&C GROUP.
MAGNERS IS SUCH AN ICONIC BRAND, WHY DO YOU THINK THIS IS?
Magners is one of the most well-known and loved cider brands in the country and has cemented a name for itself in the category over the last couple of decades. Our iconic over ice serve revolutionised the cider category back in the early 2000s, showcasing Magners refreshing taste both in the bar and at home.
Heritage is at the heart of Magners. Our cider is made using
selected apples harvested from orchards in Ireland and an 18-month maturation period. The recipe dates back to 1935 meaning consumers are confident they are getting a quality serve every time regardless of the format.
CIDER IS SUCH A BIG PART OF C&C’S BRAND PORTFOLIO, WHAT OTHER BRANDS DO YOU OFFER?
Cider is a huge part of C&C Group, both in the UK and Ireland
but also globally, with a footprint across Europe, the US and Australia. We were recently awarded ‘Gaining Popularity Award’ in the cider category of the Australian Drinks Awards.
Magners is the jewel in the crown of our portfolio and will continue to be a big focus going forward into 2025 with lots of exciting plans for the brand. The portfolio includes Original, Dark Fruit and Magners 0.0%, which offers the same refreshing, great taste as our original cider just without the alcohol. Magners 0.0% is helping to meet the needs of consumers who we know enjoy cider but also favour low alcohol options in addition to those who are looking to moderate their consumption.
Also in the portfolio is Orchard Pig, a premium apple cider with great appeal, particularly amongst younger drinkers. It is crafted from the finest West Country apples to give a balanced bitter and sweet taste. Orchard Pig has less bubbles making it a great accompaniment to food, offering more occasions for venues and their customers. It’s an exciting time for the brand which is currently in double digit growth and we’re looking forward to growing this further next year.
HOW HAS THE CIDER MARKET CHANGED OVER THE YEARS?
The cider category has developed significantly over the years and it’s brilliant to see the depth of choice available to venues these days, from flavoured and fruit ciders to the growth in premium offerings which are helping the category appeal to a wider range of drinkers.
As such, cider is now the third favourite alcoholic drink of GB consumers2 (behind lager and red wine) and the number one drink of choice for males 18-24 and females 25-393, highlighting its importance on the bar. The preference of cider amongst younger drinkers is great news for venues as they tend to be regular visitors to the trade and also illustrates ciders place as a sociable drink.
The development of fruit flavoured ciders and Perry (pear cider) has also helped to expand ciders’ appeal from being a summer drink with warm fruit varieties to also being favourable around winter with mulled cider now popular during the festive months. The use of cider as a base in cocktails has also helped
make cider relevant all year round and appeal to different consumers.
WHAT DO YOU THINK IS NEXT FOR CIDER IN 2025 AND WHAT DOES C&C GROUP HAVE PLANNED?
Over the coming months, we can expect to see continued growth of cider across outlets with more venues giving cider a place on the bar, which is fantastic for the category. We’re already seeing it happening, but we’re also expecting even more consideration towards premium, with 71% of cider consumers in the on trade willing to pay extra for good quality drinks4
Cider is a key focus for C&C Group in 2025 and we’re in an exciting place with our portfolio of brands. We offer a mix that appeals to a variety of cider drinkers. We’re looking forward to building on this over the coming year with big plans in place, including a full brand refresh for Magners in addition to longer term commitments to ensure our brands continue to meet the needs of outlets and consumers. Innovation will also be a focus for the portfolio, in particular Orchard Pig which is seeing fantastic growth. Also in the pipeline is an exciting brand launch that demonstrates our heritage, expertise and commitment to the cider category.
A significant part of our focus next year will be working with our customers in the on trade, both existing and new, supporting them to ensure they can maximise the category for their individual venues, from increasing dwell time and spend but also how to drive consumers into outlet. C&C is best placed to be the cider category partner of choice for venues across the UK – supported by our investment in cider, a diverse portfolio and robust brand strategies.
Source:
1
3 YouGov Profiles+ Great Britain 52wks to 27/10/2024, Nat Rep n=38148, Males 18-24 n=524, Females 25-39 n=4869
4 YouGov Profiles+ Great Britain 52wks to 27/10/2024, cider consumers in the on trade is monthly cider or perry pubs and restaurants drinkers in GB n=1,823
SEASONAL SCENTS
ELEVATE YOUR BAR THIS HOLIDAY SEASON WITH ECO-FRIENDLY CHRISTMAS FRAGRANCES FROM ECOSCENT.
As the holiday season approaches, bars are looking for unique ways to enhance customer experiences and create lasting memories. One effective strategy is scent marketing, which taps into the powerful connection between fragrance and emotion. This year, eco-friendly Christmas fragrances offer a sustainable twist that aligns with modern consumer values. Here’s how bar owners and managers can leverage these scents to elevate their brand during the festive season.
CREATING A MEMORABLE ATMOSPHERE
In the bar scene, ambiance is crucial for attracting patrons and encouraging them to linger. Picture your bar filled with the warm, inviting scents of cinnamon and vanilla or the fresh notes of pine. These fragrances not only evoke the spirit of the holidays but also create a cosy and welcoming environment. Utilizing ecofriendly options, such as natural essential oils, ensures that the scents are delightful and safe for both your customers and the planet. Consider using scent diffusers or candles to enhance the overall experience.
DRIVING THE DINING EXPERIENCE
For bars that serve food, a beautifully scented space can significantly enhance the dining experience. Imagine patrons enjoying their meals alongside the delightful aroma of spiced apple or peppermint. By incorporating eco-friendly scents, your bar can showcase its commitment to sustainability, appealing to environmentally-conscious customers. Seasonal scent installations can also become a talking point, making visits more memorable and likely to be shared on social media.
THEMED EVENTS AND PARTIES
If your bar hosts events, creating a thematic atmosphere is essential. Holiday parties and special gatherings can benefit from carefully selected scents that complement the occasion. Envision a festive cocktail event scented with fresh fir and citrus zest. Using eco-friendly fragrances not only enhances the atmosphere but also aligns with the trend towards sustainable celebrations, attracting clients who value environmental responsibility.
ENHANCING CUSTOMER ENJOYMENT
Consider how your scent choices can elevate customer enjoyment and relaxation during the hectic holiday season. Incorporating calming scents like eucalyptus or warm spices can create a more soothing environment, perfect for those looking to unwind. Promote these scents in your marketing materials to attract clients seeking a unique holiday experience at your bar.
Incorporating eco-friendly Christmas fragrances into your bar strategy is not just a seasonal trend; it’s a commitment to sustainability that resonates with today’s consumers. By creating memorable olfactory experiences, you can enhance customer
loyalty, boost brand awareness, and contribute positively to the environment this holiday season. Embrace the power of EcoScent and make your bar shine brighter than ever!
www.ecoscent.co.uk
BEATS AND BREWS
COURTESY OF PPL PRS, WE REVEAL THE POWER OF MUSIC IN BOOSTING BUSINESS WITHIN WET-LED VENUES.
You’ve got the venue and the perfect drinks menu, but don’t forget another important element…music.
Here at TheMusicLicence, we provide businesses with the licence to play and perform commercial music, from background music to create a cosy ambiance to a rocking live band to get your patrons off their feet. Not only does the TheMusicLicence allow you to play and perform thousands of the best tunes, but it ensures those who are involved in creating the music we all enjoy are fairly paid for their hard work and talentmusic is valuable, and so are those that make it.
Music can play a crucial role in helping customers understand and connect with your brand. Your brand is your identity, and you can use music to set the tone in a powerful way. Not only can music help build your brand, but you can use it to underpin and tell the story of your business.
Not sure where to start when creating your playlist? We’ve got you! Music has the power to influence mood and behaviour, so it’s important to think carefully about the kind of music you want to play in your business. Start easy and select songs that connect with your image, putting personal preferences aside; put yourself in the shoes of your customers- what would they want to hear?
Redefine your business by changing up your playlists. Look to increase the tempo of your background music in the evening to give it a totally different vibe. A shift in music can give you a whole new identity over the course of the day, and by doing so, you can re-position yourselves by emphasizing a shift in the music throughout the day, which means you can capture different customer types.
Of course, your product or service is the ultimate selling-point for your customers, but you can utilise music to help increase the customer spend and capitalise on having background music to motivate further spend. It’s not just your customers who
will benefit from your playlists; music can give us all a boost of energy, and when your staff are working in a fast- paced environment or doing long shifts, your background music could reduce stress, elevate their mood, and provide a boost of energy. While utilising music for your customers can enhance their experience and increase spend, using music to motivate your staff and create a happy working environment is just as important.
Obtaining TheMusicLicence ensures you’re legally covered to play commercial music within your business and ensures that the artists you love are being paid fairly. By having a licence, you’re able to experience all the benefits of having background music in your business; from reducing stress in staff to enhancing your customers experience, there are many benefits of playing music for your employees, your customers, and the people behind the music.
www.pplprs.co.uk
Source: 1CGA MAT to 17th June 2023. CONTACT YOUR ACCOUNT MANAGER FOR MORE INFORMATION, OR TO ARRANGE AN INSTALL THE BEER OTHERS LOOK UP TO
in the last year and now worth £30m in the on trade1
SAVAGE GARDEN
LOCATED IN THE HEART OF THE CITY, SAVAGE GARDEN ARE LEADERS IN LONDON’S DRINKS SCENE, CONSTANTLY STAYING AHEAD OF THE CURVE AND OFFERING GUESTS UNPARALLELED SERVES, FOOD, VIBES – AND VIEWS! WE SAT DOWN WITH THE SAVAGE GARDEN TEAM WHO REVEAL MORE ABOUT THE EXCEPTIONAL VENUE.
PLEASE TELL US A LITTLE MORE ABOUT SAVAGE GARDEN; WHAT IS THE VENUE’S CONCEPT AND STORY?
Savage Garden is a bold and edgy rooftop bar in London, opened in 2018. It stands out with its modern, striking aesthetic and offers panoramic views of iconic landmarks such as the Tower of London, Tower Bridge, and The Shard. The venue features moody lighting, sharp architectural lines, and metallic finishes, creating a sophisticated yet untamed atmosphere.
Talk us through the venue’s food and drink offerings; what is the inspiration behind these and how do the two work in tandem to offer guests an unparalleled dining experience?
Savage Garden blends theatrical flair, bold flavours, and exotic ingredients to create visually striking and flavour-forward food and drinks, reflecting the venue’s dark, untamed, and luxurious atmosphere.
Our signature menu embodies our commitment to sustainability while continuing to uphold the creativity and high standards we’re known for, even in these challenging times. For instance, in our “Sauvage Et Beau,” a modern twist on the classic Vesper Martini, we creatively repurpose croissants in collaboration with the hotel’s main kitchen, turning them into a croissant fat-washed cocktail. In our “Caipora,” we use oxidised wine, infusing it with fresh passion fruit for acidity, while the passion fruit shells are repurposed as garnishes, paired with passion fruit sorbet and served with a small wooden spoon.
Savage Garden’s food menu highlights shareable plates, the dishes are designed to pair perfectly with the bold cocktails, featuring a balance of rich, bold, and aromatic. Artfully presented with vibrant colours every plate is a visual and culinary delight.
The atmosphere encourages exploration and interaction, making it perfect for both social and intimate occasions. The menu and setting promote a sense of discovery, blending an urban escape with wild sophistication for memorable experiences.
LOOKING SPECIFICALLY AT THE VENUE’S COCKTAIL LIST; WHAT, IN YOUR OPINION, MAKES IT SO SPECIAL?
Savage Garden’s cocktail menu stands out for its innovative mixology, bold flavour combinations, and striking presentations. Here’s what makes it unique:
Innovative Flavours: The cocktails feature unconventional ingredients like prickly pear wine, aloe vera water, and transform the fibre of the tepache into an edible garnish. Notable drinks include the Caipora, which blends South American spirits and passionfruit wine, and Aphrodite’s Garden, which combines mezcal, mastiha, and tomato water for a Mediterranean herbal twist.
Purposeful Cocktails: Many drinks support meaningful causes, such as the Satori x OCT cocktail, which donates a portion of sales to ocean conservation, adding depth and social responsibility to the menu.
Signature Presentation: Each cocktail is presented with theatrical flair, creating a multi-sensory experience. For example, the Doflamingo combines lychee juice, Greek yogurt, and raspberry for a visually vibrant and tastefully complex drink.
Savage Garden also focuses on sustainability, zero waste, and modern techniques with a new menu launched each spring. The menu creation process is a year-long effort, involving extensive collaboration and experimentation. Combining adventurous flavours, eye-catching visuals, and social causes, Savage Garden offers a truly unique and immersive cocktail experience.
WHAT, IN YOUR OPINION, SETS SAVAGE GARDEN APART FROM OTHER WET-LED VENUES; WHY DO YOU BELIEVE IT IS SO SUCCESSFUL AND POPULAR AMONG GUESTS?
Savage Garden distinguishes itself among wet-led venues with its bold concept, immersive atmosphere, and experiential approach to dining and drinking. Key elements that contribute to its unique success include:
Unique Atmosphere: A dramatic “urban jungle” theme with dark elegance and moody decor.
Innovative Cocktails: Globally inspired drinks with unusual ingredients and artistic presentations.
Social Impact: Cocktails supporting causes like ocean conservation.
Stunning Views: Panoramic views of London’s iconic skyline. Interactive Dining: Shareable gourmet plates for a social experience.
Exceptional Service: Knowledgeable staff and attention to detail. Overall, it’s a dynamic, socially conscious spot offering a memorable, visually striking experience.
WHAT ADVICE WOULD YOU GIVE OTHER WETLED VENUES LOOKING TO ELEVATE THEIR OFFERINGS AND PROVIDE GUESTS WITH EXCEPTIONAL ON-TRADE EXPERIENCES?
To stand out, wet-led venues should focus on:
Strong Identity: A memorable theme across decor, menu, and staff creates an immersive experience.
Creative Cocktails: Unique drinks with eye-catching presentation spark curiosity and social media sharing.
Interactive Experiences: Shareable elements like tableside service and drink stories enhance guest engagement.
Sustainability: Eco-friendly cocktails and charity partnerships appeal to conscious consumers.
Atmosphere: Tailored lighting, music, and events set the mood and exclusivity.
Expert Staff: Knowledgeable staff add value with recommendations and insights.
Social Media: Instagrammable spaces boost online visibility.
Exclusive Features: Rotating menus and limited-time cocktails keep the experience fresh.
These elements combine to create memorable experiences that drive loyalty and attract repeat visits.
PLEASE TELL US THE VENUE’S SHORT AND LONG-TERM GOALS.
Savage Garden aims to establish itself as one of the best cocktail bars in London, known for expertly crafted drinks, exceptional service, and a standout rooftop setting with stunning views. The venue seeks to create a dynamic space where guests can relax, socialise, and make lasting memories, whether for a romantic evening or a lively night out. Sustainability will remain a core focus, ensuring eco-friendly practices while delivering a memorable, environmentally conscious experience.
Over the next 12 months, Savage Garden aims to elevate its status as a top cocktail bar in London, targeting recognition in top bar magazines and breaking into bar awards. To achieve this, the venue plans to increase visibility through enhanced marketing, improved branding, and showcasing its unique offerings and vibrant atmosphere. Savage Garden will also support its talented mixologist team members, Alessandro and Mario, as they compete in an industry competitions. The venue will focus on creating a lively environment with upbeat music, great service, and dynamic DJs, while emphasising hospitality to foster a fun and engaging atmosphere. Ultimately, Savage Garden aspires to be known not only for its stunning views of Tower Bridge but also as the top cocktail bar in London, offering exceptional drinks, vibrant energy, and unforgettable guest experiences.
www.savagegarden.co.uk Answers courtesy of the Savage Garden team: Marco Matesi – General Manager, Mario Giaconia – Assistant Bar Manager, Naznin Islam – Sales Executive, Jessica Walker – Marketing Manager and Alessandro Lintas – F&B Supervisor.
LA PETITE MAISON DUBAI
RECENTLY MAKING ITS DEBUT ON THE WORLD’S 50 BEST BARS 2024 – SECURING 76TH POSITION IN THE EXTENDED RANKING – LA PETITE MAISON DUBAI’S SUCCESS LIES IN ITS UNWAVERING COMMITMENT TO EXCELLENCE. TIBOR KRASCSENICS, GROUP BAR MANAGER, REVEALS MORE ABOUT THE VENUE’S EXPERTLY CRAFTED BAR PROGRAMME, WHICH IS NOW RECOGNISED GLOBALLY.
PLEASE TELL OUR READERS ABOUT LA PETITE MAISON DUBAI; WHAT’S THE STORY BEHIND THE VENUE AND THE VENUE’S APPROACH?
La Petite Maison Dubai is rooted in the charm of the French Riviera and offers a unique, light-hearted approach to fine dining, making it a distinctive presence in Dubai’s culinary scene. Opened in 2010, it draws inspiration from the original La Petite Maison in London, known for its effortlessly elegant take on French Mediterranean cuisine. LPM Dubai has since become iconic for its vibrant, relaxed atmosphere, with a menu that emphasises simplicity and quality, staying true to the flavours and freshness of the South of France.
PLEASE TALK US THROUGH LA PETITE MAISON DUBAI’S EXCEPTIONAL BAR PROGRAMME AND MENU; HOW WAS THIS CRAFTED AND WHAT ARE THE STAND-OUT ELEMENTS?
At LPM Dubai, the bar programme and menu reflect a blend of innovation, craft, and homage to the flavours and atmosphere of the South of France. The programme was crafted with a dedication to classic French elegance, infused with a modern twist to keep our guests engaged and curious. Our menu reflects our commitment to utilising the highest quality ingredients, showcasing a balance of refined techniques and seasonal, locallysourced elements, wherever possible.
One of the stand-out features of the bar programme is our approach to classic cocktails, reimagined to fit the LPM ethos. Drinks like our iconic Tomatini embody the essence of our menu—clean, simple yet layered flavours that pay tribute to tradition while also surprising guests. The Tomatini integrates fresh Campari tomatoes with Ketel One vodka, a dash of white balsamic, salt and pepper and touch of sugar to maintain the balance, creating a cocktail that is refreshing, savoury and uniquely Mediterranean. A drink that cannot be missed when visiting LPM.
Furthermore, LPM’s cocktail menu, Recipes for our Friends, is a vibrant homage to one of history’s most imaginative minds, Jean Cocteau. This collection of cocktails is inspired by Cocteau’s surreal, whimsical artistry, infusing each drink with a sense of history, fantasy and childlike wonder. Our cocktail menu expresses love, art, celebration and taste—qualities that embody not only Cocteau, but also La Petite Maison itself. Known worldwide as a restaurant intertwined with the art world, LPM
proudly champions creativity, from the masterpieces adorning its walls to the striking sculptures throughout the space. Recipes for our Friends speaks to the cocktail aficionado, the art lover, and the guest seeking a brief escape from the 21st-century world.
Each cocktail tells its own story, crafted with innovative ingredients, refined techniques, and imaginative presentations that invite guests to experience a taste of Cocteau’s genius and LPM’s commitment to the arts. It’s a menu that elevates cocktails into an artistic journey—perfect for those who see beauty not only in the drink, but in the experience as a whole.
LPM Dubai’s Cinq à Sept—named after the French phrase for “5 to 7” and the traditional early evening social hour—is our take on the quintessentially French after-work experience. Designed to bring people together in a relaxed, spirited atmosphere, Cinq à Sept offers a playful and sophisticated way to transition from work to evening leisure.
Finally, our Vintage Cocktail Programme offers a distinctive experience, allowing guests to savour cocktails made with rare, carefully sourced vintage spirits. Each vintage bottle has been hand-selected to ensure only the finest aged spirits are used, giving our cocktails unmatched depth and complexity.
HOSPITALITY AROUND THE WORLD
At La Petite Maison, our success rests on a foundation of four core principles: quality, stability, consistency, and a commitment to the happiness of both our guests and team.
CONGRATULATIONS TO THE TEAM AND VENUE FOR RECENTLY SECURING THE 76TH POSITION ON THE WORLD’S 50 BEST BARS LIST. IN YOUR OPINION, WHAT ARE THE KEY ELEMENTS TO THE VENUE’S SUCCESS?
At La Petite Maison, our success rests on a foundation of four core principles: quality, stability, consistency, and a commitment to the happiness of both our guests and team.
From the ingredients we use, to the service we provide, we are uncompromising in our standards. Every cocktail is crafted with precision, every ingredient carefully selected, and every interaction thoughtfully executed. Our team’s dedication to excellence has created a reputation that speaks for itself.
We believe that a strong, supportive environment allows our staff to grow and thrive. Many of our team members have been with us for years, developing a shared understanding and a deep commitment to our vision, which translates directly into the guest experience. A happy team delivers outstanding service, and that positivity resonates with our guests. We see our bar as more than just a venue—it’s a place where people come to unwind, celebrate and feel valued.
Guests know that every visit will offer the same level of excellence, no matter when they come. This consistency builds trust, turning first-time visitors into long-term patrons. These principles guide us daily and will continue to inspire us as we aim for even greater heights.
FINALLY, WHAT WORDS OF ADVICE CAN YOU OFFER FELLOW HOSPITALITY TEAMS AND VENUES LOOKING TO RAISE THE BAR AND PROVIDE GUESTS WITH UNPARALLELED EXPERIENCES?
To elevate hospitality, prioritise quality in every detail, from ingredients to ambiance. A happy, stable team translates to happy guests and satisfied owners, so invest in team culture with respect and open communication. Consistency in service builds trust, encouraging guests to return for the reliable experiences they love. Listen to your guests, adapt as needed, and bring thoughtfulness and creativity to every interaction. Ultimately, it’s about crafting memorable connections—when a team cares deeply about its work, guests can feel it.
www.lpmrestaurants.com/dubai
2025 PREVIEW
WE LOOK TO THE YEAR AHEAD, SHARING INVALUABLE INSIGHT ON 2025 FOOD AND DRINK TRENDS.
KICK-START 2025
WITH MANY WATCHING THEIR PENNIES, AND SOME TAKING PART IN ‘DRY JAN’, WE OFFER FIVE TOP TIPS ON HOW TO DRIVE FOOTFALL IN VENUES THIS JANUARY.
1
NO AND LOW OFFERINGS
As more and more guests partake in Dry January each year, with some reducing their alcohol intake, and others ‘quitting’ altogether, it is crucial that bars are tapping into demand and encouraging mindful drinking.
Elevate your venue’s no and low offering by expanding variety; with constant innovation within the sector, it is easy to switch out some mindful offerings to new and exciting variants that stir excitement. From functional RTDs to thoughtfully crafted, inhouse mocktails, make sure you’re not missing a trick by meeting the needs of those conscious guests.
Visibility is key, so make sure you’re advertising your no and low serves on menus, boards and POS!
2
SOCIAL MEDIA ENGAGEMENT
Ensure you’re targeting guests through your social media channels – this maximises engagement with regular consumers and new, curious guests.
There are endless, innovative ways you can leverage social media to engage with customers – from Instagram stories, reels and grid posts to TikToks and Facebook posts. Also, ensure that each social media channel includes a direct booking link to maximise bookings!
3
PROMOTIONS
With consumers’ disposable income decreasing after Christmas, it’s a good idea to introduce special offers and promotions to encourage more visitors during the month of January.
You can take this a step further by leveraging your venues’ customer database and sending personalised marketing campaigns to increase engagement with regular guests. Leverage data, like customer favourite’s, birthdays and special occasions to target guests directly and boot engagement even further.
Why not schedule a ‘Mindful Monday’, in which all no and low serves are half-price? This meets consumer demand while being kind to pockets!
4 5
EVENTS & ENTERTAINMENT
Say goodbye to the ‘January Blues’ and offer guests something to look forward to after the festive season has passed. With guests demand for quality, on-trade experiences increasing, January is the perfect time to schedule-in exciting events and entertainment, like quizzes, themed nights and live music, to boost footfall.
FOOD OFFERINGS
With guests leaning further into the no and low category during January, it is safe to say that drinking may not be top of every visitor’s list. Instead, encourage customers to your venue in other ways, like through your food offerings.
Elevate your offerings by revamping food menus in the New Year, adding new flavours and ingredients, to stir excitement among guests.
A HAPPY NEW YEAR!
WE HEAR FROM INDUSTRY EXPERTS, EXPERIENCED BARTENDERS AND CHEFS, WHO REVEAL WHAT’S IN STORE FOR 2025, DETAILING PREDICTED TRENDS FOR THE YEAR AHEAD!
As 2024 draws to a close, now is the perfect time to be refreshing menus and planning ahead for a successful 2025 for your business. Staying ahead of the curve within this ever-changing hospitality world is key, and this article offers wise words from industry greats on how to achieve just that!
Giacomo Giannotti, Founder of Paradiso and host of the latest season of The Art of Shaking Season 3 Paradiso Edition, underscores the importance for operators to stay ahead of the curve as we enter 2025. “Looking ahead is essential for wet-led venues because the industry is constantly evolving,” he says.
“Anticipating trends allows us to stay relevant and engage with our guests on a deeper level. We are always exploring what will inspire and excite our patrons next, so our offerings feel fresh and unique. Being proactive about trends doesn’t mean chasing every new idea but rather aligning our innovations with a thoughtful, long-term vision that resonates with our guests’ changing tastes and values.”
Michela Castiglioni, Head of Bar of Fino at Fazenda, Fazenda Rodizio Bar & Grill, agrees, also highlighting the importance of balance in following trends. “Success in the bar industry lies in staying ahead of the curve. While predicting trends in London’s ever-evolving landscape can be a challenge—Londoners are constantly seeking the next big thing—keeping a close eye on emerging developments can position your venue as a go-to destination.
“That said, it’s really important to strike a balance between embracing trends and remaining authentic to your bar’s identity; not every trend will resonate with your brand or the needs of your guests,” she adds.
So, what are some drink trends we expect to see in 2025? We asked the experts!
Andy Loudon, Director of Bars at Rosewood London, predicts a focus on local sourcing, mindful serves and drinks that tell a story.
“We are likely to see a few standout trends, with a stronger emphasis on hyper-local sourcing, low-ABV and no-ABV options,
It’s really important to strike a balance between embracing trends and remaining authentic to your bar’s identity; not every trend will resonate with your brand or the needs of your guests.
and immersive, experiential presentations that bring guests into the story. Venues can tap into these trends by creating menus that become crafted experiences,” he says.
Andy also comments on the growing trend of using functional ingredients, like adaptogens.
“Upskilling will be a big focus, with bartenders leaning into round building and crafting cocktails “from scratch.” Adaptogens like ashwagandha, ginseng, and reishi mushrooms are also coming into play as people look to functional ingredients, adding wellness elements to menus that feel as intriguing as they are beneficial,” he adds.
Kevin Rigault, Bar Director of Bar Les Ambassadeurs and Hôtel de Crillon, shares Andy’s view, commenting, “Drinks that include mood-boosting ingredients like adaptogens will also become increasingly popular due to the ever-growing focus on wellness and the sober-curious movement.”
Sustainability is set to continue to be at the top of venues’ lists in 2025, with all bartenders we spoke to highlighting it as a
priority for bars next year. Giacomo tells us more, “One of the trends I see shaping 2025 is a shift toward local and transparent sourcing. Guests are increasingly interested in knowing where ingredients come from and prefer venues that support sustainable practices. This can be as simple as collaborating with local producers for fresh, seasonal ingredients or integrating waste-reducing techniques like reusing citrus or herbs.”
Kevin agrees, “I think zero-waste cocktails will still be popular, with bars focusing on using every part of an ingredient and sourcing locally. I believe flavours that highlight local ingredients will attract guests looking for unique and authentic experiences.”
With 2025 just around the corner, refreshing drinks menus is essential in keeping guests engaged and tapping into demand. So, what are some simple, but effective, changes operators can make to elevate their serves lists as we enter the New Year?
Jack Wallis, Co-founder of Dram, explains, “Venues should think about where they can bolster and add more flavour to simple serves. At Dram we use a lot of oils and butter infused
with things like miso, basil or jerk seasoning to add brightness to dishes like anchovies or labneh.”
Andy, on the other hand, praises garnishes as a way to completely reinvent serves, “Start with refinement: update your classic recipes and make sure they are on point. Then go with a fresh twist or offer a seasonal spin. Introduce a “signature serve” that reflects the character of the bar, whether it’s using housemade syrups, local ingredients, or a unique presentation. Another easy yet impactful approach is to elevate the garnish game— unexpected garnishes can add an element of surprise.”
A subtle refresh for 2025 could be as simple as switching out house spirits, as Michela says, “Refreshing your spirits selection is an easy yet impactful step—keep tabs on new releases and intriguing offerings from diverse portfolios. Another effective tactic is to revisit forgotten classics.”
Giacomo advises venues to look beyond the liquid, “Attention to detail is everything. Small adjustments—like distinctive glassware, thoughtful garnishes, or using sustainable straws—can make a big impact.
“I have recently partnered with The Art of Shaking, to create Season 3 Paradiso Edition which I educate on elevating the mixology and magic as we did with Paradiso, which led us to win No.1 at The World’s 50 Best Bars 2022,” he adds.
With the role of food in wet-led venues growing – and more guests expecting exceptional share plates and small bites when drinking – operators should place some focus on elevating their edible plates too.
We are likely to see a few standout trends, with a stronger emphasis on hyper-local sourcing, low-ABV and no-ABV options, and immersive, experiential presentations that bring guests into the story.
We asked Chef Robert Thompson MBE what tips he has for wet-led venues hoping to wow guests in 2025. He says this…
“Get five or six knock-out small dishes which will run alongside your drinks list. Get them on the menus and see how it goes, then add and evolve, but keep the popular ones on! Most importantly, staff must try the menu regularly, if they love it, the guest will order it because they will feel the passion of the whole team.”
Andy encourages venues to approach food menus with equal thought to their serves, stressing the importance of aligning the two. “The bar snack is back! We’ll see bars start serving more ‘signature’ items from their food menus. Keeping the menu focused and aligned with the bar’s identity is key. Think small, thoughtful plates, create bold, flavour-forward bites. Also, maintaining consistency between the drink and food menus— whether through shared ingredients or seasonal themes—can add
a cohesive experience for guests.”
Giulia Cuccurullo, Head Bartender at Artesian and Tastemaker for Tanqueray No.TEN, agrees, “I think venues should move in the same direction for food and drinks in terms of ingredients used and concept. Sharing dishes in a wet-led venue is a must, and as suggested, keep the price tag of the food lower than the drinks, it will make people think less of whether to order or not.”
Ultimately, it is essential for venues to be looking ahead at expected trends for 2025 to stay ahead of the curve. These trends are key to tap into when looking to refresh and reinvent both food and drinks menus, and offer guests something new and exciting. From embracing no and low ABV cocktails and paying homage to locally-sourced ingredients, to simply switching out house spirits and elevating food offerings, there are so many ways to reinvent menus and ensure a successful 2025 for your business.
TAPPING INTO TRENDS
IN LIGHT OF BIDFOOD’S RECENT RESEARCH TO HELP INDUSTRY OPERATORS MAXIMISE OPPORTUNITIES FROM FOOD TRENDS NEXT YEAR, WE BRING YOU AN EXCLUSIVE INTERVIEW WITH MATTHEW TOWE, HEAD OF MARKETING AT UNITY WINES BEERS & SPIRITS, WHO REVEALS MORE.
HOW IMPORTANT IS IT FOR WET-LED VENUES TO BE ON TOP OF FOOD AND DRINK TRENDS; WHAT IS THE VALUE OF STAYING AHEAD OF TRENDS FOR PUBS AND BARS?
It’s extremely important for wet-led venues to not only be up to speed on the latest drink trends, but also those around food. Social media has made consumers increasingly aware of food and drink trends, allowing them to grow and spread rapidly. But the trends that are seen on TikTok and Instagram are often shortlived, so ensuring operators are ahead of the curve is absolutely critical to ensure they’re offering what’s currently popular.
Venues must also remember that, although it’s been a challenging time and value for money is key to consumers, they should not sacrifice the quality of their offering.
Whilst many consumers tend to go out less, they are happy to pay more for the right product, service and experience. So, whether it’s that ‘Instagrammable’ cocktail, or show-stopping tower burger, ensure it looks and tastes the part so that others can’t resist.
FOR WET-LED VENUES WITH AN EXCEPTIONAL FOOD OFFERING, WHAT CONSUMER ‘FOODIE’ TRENDS CAN THEY EXPAND ON?
Whether you’re in a pub, restaurant or bar, there are a number of ‘foodie’ trends that can be applied to drinks. We all see others taking pictures of their food dishes before getting stuck in, and it should be no different with drinks! Cocktails can form a big part of this as not only do they taste amazing, they also look the part, if done properly.
The way to go about this is to make the cocktail eye-catching, and a huge component of an attractive cocktail is glassware; this could involve serving a drink in something a little more peculiar, such as lightbulb or mini bath-tub. The theatre of the serve also plays a key part, with skilled mixologists being able to create a special atmosphere. And lastly, a good garnish is the cherry on top to create the perfect cocktail. A wedge of lemon or lime is not enough these days and, instead, operators should consider candyfloss, huge pineapple leaves or even dry ice to really give that wow factor.
Another way for wet-led venues to take advantage of food trends is to have a number of drink pairings that match to their food offering. Take the Portuguese trend, for example; if serving some succulent piri piri chicken, operators would be wise to include an authentic Vinho Verde, or, for a tender Argentinian steak, a rich Malbec will go just right.
Operators can also utilise their top performing food dishes and adapt these into some signature drinks. Desserts work well with this and with Christmas just around the corner, why not add some festive serves, like a gingerbread old fashioned, cranberry Aperol Spritz or midnight mint hot chocolate to accompany the festive food offering.
HOW IS SUSTAINABILITY BECOMING INCREASINGLY IMPORTANT TO GUESTS; HOW CAN WET-LED VENUES IMPROVE THEIR SUSTAINABILITY EFFORTS TO BOTH BENEFIT THE ENVIRONMENT AND ANSWER CONSUMER DEMAND?
Sustainability is incredibly significant and has been steadily gaining importance within the sector in recent years. There has been a major increase in canned drinks, as they are lighter and cheaper to transport. In addition, frugal bottles are becoming more popular, as they are often up to five times lighter than glass and carry six times less of a carbon footprint.
Across the industry, we all have a duty to reduce our carbon footprint, and brand owners have been working on this by
reducing the plastic in packaging and looking at alternative ways to become more sustainable by, for example, examining where they source their ingredients from, being transparent by carbon labelling their products and detailing their transportation methods.
HOW VALUABLE IS THE GROWING TREND OF CHOCOLATE AMONGST GUESTS; HOW CAN WET-LED VENUES, FOR EXAMPLE, BENEFIT FROM THIS TREND THROUGH THEIR CHOCOLATE COCKTAIL VARIATIONS – A CHOCOLATE INSPIRED ESPRESSO MARTINI OR AN ‘ALCOHOLIC’ HOT CHOCOLATE, FOR EXAMPLE?
Cream liqueurs have seen significant growth in recent times, so it’s not surprising that chocolate is becoming more popular in alcoholic serves again. It’s important for drinks to look good, have a sense of luxury and feeling of indulgence, three things chocolate lends itself so perfectly to.
After dinner drinks are also a largely untapped market. They enable operators to extend the consumers experience and add valuable margins to the operator’s tills. Why not take a popular dessert and turn it into a signature cocktail that both looks and tastes amazing. Imagine a decadent tiramisu-inspired white Russian, or a creamy crème brulee martini, leaving consumers coming back for more!
www.bidfood.co.uk
A SPARKLING PRODUCTION
NELSON’S PREMIUM GLASSWASHERS PLAY A LEADING ROLE AT THE ROYAL ALBERT HALL PROVIDING FLAWLESS RESULTS AND AN IMPECCABLE PERFORMANCE.
Having worked closely with Rhubarb Hospitality Collection over many years, across both kitchen and bar design, Nelson’s expertise in glass and dishwashing equipment was called upon when, in 2011, rhubarb was appointed as the provider of all food and drink at the iconic Royal Albert Hall.
Carly Engelbrecht, rhubarb’s Head of Projects and Planning, and the person responsible for the smooth running of foodservice, explains, “Not surprisingly, we have a huge volume of visitors throughout the year and, with a calendar that covers both daytime and evening events, there are occasions when we’re inundated, so it’s no wonder that we depend on the smooth running of our glasswashing and dishwashing operation to provide us with an unwavering performance day after day. Fortunately, with Nelson’s machines and service we know we’re always going to get the superb results and ongoing reliability we need.”
With three full-service restaurants and fourteen busy bars, some of which also serve food, as well as numerous private boxes to cater for, reliability is imperative in maintaining the smoothest possible running of the operation. “We use Nelson’s Advantage machines for all our glasswashing requirements,” states Carly.
“They’re Nelson’s premium range and they do a great job across every conceivable type of glassware, from Champagne flutes and beer glasses to the huge assortment of cocktail and wine glasses we use.” In fact, because all Advantage’s wash cycles begin with a soft start before gradually increasing to full intensity, the most delicate glassware and crockery can be washed completely safely.
A centrally located, Nelson pass through machine processes most of the glassware. However, the Royal Albert Hall’s two most prestigious restaurants, Coda Restaurant by Éric Chavot and The Elgar Room Brasserie, have undercounter machines located in their bars and here, a feature that was a consideration for rhubarb was sound output. Quiet operation is a key requisite for customer facing situations and because Advantage glasswashers operate at just 58 dBs, a sound equivalent to gentle rainfall, they’re ideal.
Service support is another important factor for rhubarb and is an area in which Nelson excels. “Of course, we’re vigilant in caring for the machines in the way Nelson trained us but, on the rare occasions we’ve needed an engineer, Nelson has always responded immediately and, without fail, solved the issue straight away.”
“We’re delighted at how positive our relationship with Nelson has always been,” concludes Carly. “Their work ethic and
professionalism are exceptional and much appreciated through the years they’ve worked with rhubarb.”
rhubarb is committed to reducing its carbon footprint and, as such, ensures that the goods and services it purchases are as sustainable as possible. The Nelson Advantage dishwashers and glasswashers specified for the Royal Albert Hall integrate high-end energy and water-saving features with superior cleaning performance. Combining consistent excellence with the most demanding eco-friendly standards, Advantage proves its worth in every glasswashing and dishwashing application.
www.nelsonwashonline.co.uk
Photographed in The Royal Albert Hall’s Coda Restaurant bar
Pristine
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Licensed Trade Charity 0808 801 0550 enquiries@ltcharity.org.uk www.licensedtradecharity.org.uk @ltcharity licensedtradecharity licensed-trade-charity
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