Bar Magazine February 2013

February 2013

www.barmagazine.co.uk

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Last year, the wave of investment in bars and clubs in London reached new heights in the months running up to Christmas, as we commented at the time. In this issue, we report on some of these new venues such as Bodo’s Schloss, Opium and Barrio East, but, as regular readers know, we recognise there is a lot going on outside of London, from Brighton and Bristol to Edinburgh and Aberdeen.

Next month is Northern Restaurant & Bar show in Manchester and, as its organisers point out, the north is home to 42 per cent of all of England’s hospitality establishments with a combined turnover of £14billion. Also next month is ScotHot, the hospitality trade show in Glasgow, which will showcase Scotland’s bar, restaurant and hotel sector. We preview both of these in this issue.

London has been in an economic bubble, partly because of the Olympics, bringing incredible amounts of money into the bar and club sector despite the economic downturn. However, we know there has still been investment in bars in the rest of the UK – albeit at a less intense pace – and coverage in upcoming issues will confirm that the best in bar culture is not just about London.

Mark Ludmon

CONTENTS FEBRUARY

08

16 Regulars 05 Industry news 66 Barhopper diary Profiles 08 Opium, London 10 Bodo’s Schloss, London

Editor

Cover picture: Rebellion Rum, available from Toorank UK on 01865 343395 and all good local wholesalers nationwide.

12 Moka, Crawley 14 Warehouse, Edmonton 16 Barrio East, London 18 Adventure Bar, London 20 Cantina, Croydon

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

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

39 Drink 24 Drinks news 28 Mixology 33 Soft drinks and mixers 39 Absinthe 43 Draught beer Features 22 Northern Restaurant & Bar preview 47 Dispense and cellar 51 Behind the bar design 56 Lighting design 60 ScotHot preview © 2013 CIM Online Limited, The Goods Shed, Jubilee Way, Whitstable Road, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher.

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

www.barmagazine.co.uk |3

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news

Campaign steps up to promote bar careers

Bosses from leading operators of bars and pubs across the UK have embarked on initiatives to raise the profile of careers in the licensed trade.

The Perceptions Group has set out to engage employers from both the retail and supply side of the industry to support their efforts to promote bar and pub careers.

The group has stepped up its efforts after appointing its first chairman, Keith Knowles, who is Keith Knowles chief executive of Beds and Bars, operator of Belushi’s bars and St Christopher Inns. Anthony Pender, director of Yummy Pubs, has been appointed vice-chairman.

In November, the group launched a call for operators to join forces in creating 15,000 work placements throughout 2013/14, which has gained support from the newly formed

Hospitality Guild. It is backed by industry bodies such as the Association of Licensed Multiple Retailers, the BII and the British Beer and Pub Association.

Keith said: “We have really started to motor on our Pub & Bar Careers initiative which has been driven with the support of passionate operators such as Yummy Pubs who have demonstrated that, by providing structured work experience, we can create a channel for enthusiastic young people to come and experience what we have to offer in terms of careers.”

A free briefing on Pub & Bar Careers will be held at the Slug & Lettuce at Waterloo, London, on February 26. Details at perceptions@leisurepr.co.uk or on 020 8605 3544.

D&D prepares for Leeds openings

The bar areas, restaurant and reception at Jury’s Inn in Newcastle upon Tyne have been refurbished to bring them up to date. A new interior by design consultancy Dakota House of Design took existing fabric styles but created a darker, more atmospheric feel to the bar area and a lighter look to the restaurant.

Glasgow welcomes new cocktail bar An abandoned café in Finnieston in west Glasgow has been transformed into a cocktail bar and diner by Mal Spence, former head bartender at the city’s Blythswood Square Hotel.

The site in Argyle Street has been launched as Kelvingrove Café, taking inspiration from the bars of Brooklyn and Paris but rooted in the culture and heritage of Glasgow.

Its food menu features dishes including sliders, hot dogs and hush puppies – deep-fried corn bread – as well as larger plates such as a rack of Shetland lamb, lobster sandwich and avocado, and charred monkfish.

The cocktails, many using specialist techniques, will change seasonally but the initial menu features classic-style recipes such as the Inverso, made with Amer Picon aperitif, Appleton Estate 8 Year Old rum, grenadine and a dash of bitters, served with a block of ice and an orange twist.

Restaurant and bar group D&D London has announced details of two restaurants and bars at the new Trinity Leeds development.

Crafthouse and Angelica will occupy the fifth and sixth floors of Leeds’ luxury shopping and lifestyle development and will be the group’s first UK venues outside of London.

With a wrap-around terrace and panoramic city views, Angelica restaurant and bar on the sixth floor aims to become a destination for food and cocktails. A central “stunning” cocktail bar promises to offer “exciting” new drinks brands and “serious cocktails” from a team of skilled mixologists.

The 144-cover Crafthouse will showcase good-quality British produce, taking inspiration from the history of Leeds and Yorkshire, with views across the city. The venues, with interiors designed by Conran & Partners, will launch on March 21.

Trinity Leeds will also house a champagne and cocktail bar from the team behind Manchester’s The Circle private members’ club.

Legendary bar Socio Rehab in Manchester’s Northern Quarter has closed after nearly nine years.

Its owner Beautiful Drinks, which also runs Northern Quarter burger restaurant Almost Famous and tiki bar Keko Moku, has decided to focus more on food-led operations.

Socio Rehab was launched in 2004 by bartenders Beau Myers and Ian Morgan.

Bar and pub operator Livelyhood has launched a late-night cocktail bar called Clubhouse at its restaurant Four O Nine in Clapham, south London. The venue transforms into the bar from 11pm to 3am on Fridays and Saturdays, specialising in cocktails served by a team including Alexandru Balog (pictured). It is aiming for a speakeasy feel by requiring guests to book by phone before attending.

Leading London club Fabric has joined the Association of Licensed Multiple Retailers (ALMR), building on its representation of the latenight market. Keith Reilly and Cameron Leslie, who founded the club in 1999, decided to join because of “significant challenges” and rapid changes in the nightlife sector. It follows the ALMR’s merger with former club industry association BEDA, latterly Noctis, last year.

A new African-themed bar and restaurant, Waka Waka, is being developed by entrepreneurs Joe and Ester Davids for a site in Canada Water, east London. It has been designed by hospitality specialist Howie Design, headed by Steve Howie. www.barmagazine.co.uk |5

news

Clubs tap into door entry technology A ground-floor bar has been created as part of the redevelopment of the Chez Gérard restaurant in Bishopsgate in the City of London by its owner Brasserie Bar Co. Designed by Macaulay Sinclair, the venue has an à la carte restaurant on the first floor with a reinvigorated steakled food offering. The bar offers cocktails, spirits, draught beer and wines.

The bar at the new-look Café Royal hotel in central London has opened after a multimillion-pound redevelopment of the historic site by owner Alrov Properties. The bar’s interior combines classic and contemporary with an industrialstyle bar counter. Alongside an absinthe menu, the drinks list takes inspiration from William J Tarling’s classic Café Royal Cocktail Book from 1937 including a section dedicated to champagne cocktails.

A bar, restaurant and coffee shop called Beagle is to open in the renovated railway arches next to Hoxton station in Shoreditch, east London, next month. It is being developed by brothers Danny and Kieran Clancy – Danny is also a founder of the Bonnie Gull Seafood Shack restaurant in London’s Fitzrovia. Supported by Shaker Consultancy, the bar will list cocktails, British beers and wines, under bar manager Myles Davies.

Philip Morris has rebranded its Marlboro Bright Leaf cigarette range as just Bright Leaf to differentiate it from the core Marlboro range.

Developed to cater for Britons’ taste for Virginia Blend tobaccos, Bright Leaf’s two variants have new pack designs with the message: “Specially created for the discerning British taste.”

6| www.barmagazine.co.uk

Clubs and promoters are signing up to a new system that allows them to co-ordinate door entry, event management, promotions and tickets in one “virtual space” using a smartphone or tablet.

Gatecrasher, Ace of Clubs and Phat Nights and other nightlife promoters in the UK have tapped into the Nutickets.com app, which is based on cloud technology delivered over a network.

With an iPhone, iPod Touch or iPad, they can scan a QR code on tickets and take entry payments.

Gatecrasher is using the ticket shop facility on Nutickets.com to sell e-tickets via its own

website, Facebook page and rep network, where customers can invite their friends and receive the tickets on a mobile phone.

The weekly Friday Night Project at Liquid in Ipswich uses Nutickets.com to sell mobile tickets, manage guest lists and build customer databases and support the night’s promotion.

The Nutickets “promo centre” allows clubs and promoters to send campaigns and promotional codes to customised groups via email, SMS, Facebook and Twitter and track website clicks or conversions.

More at www.barmagazine.co.uk.

Nutickets.com chief executive Jose San Miguel

Apps on the menu at Leeds bar Introducing wine and cocktail lists on iPads at a Leeds bar has helped to improve the customer experience and encourage people to try new drinks.

Web technology specialist David Jenkins developed the app for Cuvée Leeds, which he opened with Melissa Yorke last summer. The interactive tablet allows customers to find out about beers, lagers, cocktails and a large wine selection at their table.

“They work wonders at the table, prompting instant discussions of wines, wine regions or the bouquet,” David said. “Our customers feel happy in the knowledge that they’ve gained a deeper insight to their favourite wine or favourite cocktail.”

General manager Jonathan Grasty added: “The iPad now has proven to be both an in-depth source of Cuvée wines and a talking point with our customer base. Even the most loyal wine connoisseur has been known to choose a different regional wine from the list.”

David Jenkins

Entrepreneurs Diego Bivero-Volpe and Antoin Commane are working with Piers Adam and Nick House’s Brompton Brands to breathe new life into London’s Brompton Club. They have refreshed the look and offering at the private members’ club, aiming for the feel of New York’s Upper East Side.

The design is inspired by English country houses and Art Deco plus the edginess of 60s and 70s rock ‘n’ roll. As part of its high-end service, butler’s bells have been installed at every table. The team are also behind Bodo’s Schloss on page 10.

Plans for London Cocktail Week under way The organisers of the annual London Cocktail Week, which involves bars and events across the capital, have announced that this year’s festival will run from Monday October 7 to Sunday October 13.

Based around the hub of Seven Dials in Covent Garden, it will start on the last day of The Whisky Exchange Whisky Show at London’s Vinopolis and finish on the second day of Rum Fest, London’s rum and cane spirit show.

More than 12,000 wristbands were allocated last year to provide people with access to events and pop-ups.

With bars across London participating, about 35,000 specially priced £4 cocktails were served and 170 events held.

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venue profile

Opium A creative approach to drinks, food and design come together in London’s Chinatown

B

ehind a non-descript jadecoloured door in London’s Chinatown, something unique has been cooked up by two leading figures in the bar and restaurant trade.

Opium has been created over three floors of a townhouse above a Chinese restaurant, with a network of rooms and secluded “boudoir” areas for enjoying cocktails and dim sum. Although inspired by an opium den from the late 19th century, it is taking a modern approach to food and drink.

It has an experienced team behind it. Born in Hong Kong, Eric Yu has been running bars, clubs and restaurants in London for over 20 years, including Salvador & Amanda and Punk, while Dré Masso has worked at some of the capital’s top bars such as Lab, the Atlantic Bar and 10 Room and is now part of consultancy Worldwide Cocktail Club. Dré has been developing the idea for Opium since visiting China over 10 years ago and teamed up with Eric who he worked with at Salvador & Amanda.

After getting past the jade door, you climb the winding staircase to the second floor where you come to the Apothecary Bar. Alongside lounge seating, the focus is a back bar filled with large medicine bottles with Chinese lettering on their red labels, each containing premium spirits and liqueurs. They are strictly arranged to help bartenders identify them, although tiny labels on the back give the contents in English. “I like the aesthetic and the uniformity of it,” Dré explains. “Instead of people just ordering your normal Jack and Coke, you have a conversation with the bartender about what spirits you have and what they are.”

Next to this is the Tea Parlour where Tim

The Academy

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Apothecary Bar

d’Offay of Postcard Teas has put together a range of exotic and interesting teas for serving in a traditional Chinese way. Beyond this are stairs down to a mezzanine and a small restaurant space. While food is available throughout Opium, this is the place for enjoying the “updated” dim sum such as scallop, coriander and pea dumplings as well as other Chinese-style dishes including Cantonese barbecue pork bun.

Up another flight of stairs is the Attic, a retro-style lounge filled with mid-century furniture and old pictures of Eric’s family.

Passing through a narrow room designed like an Orient-Express railway carriage, you come to The Academy, which Dré calls Opium’s “liquid kitchen”. With shelves of bar equipment and bottles along two walls plus a giant map of the East on another, the room has one large “bartenders’ table” seating about 11 people which is used for cocktail training, tastings and presentations.

The short cocktail menu, like the dim sum, draws on ingredients available in Chinatown. Priced around £12.50 to £13.50, drinks include the Opium Cocktail No 1 which combines Appleton Estate V/X and Wray & Nephew Overproof rums with absinthe, mandarin juice, lime juice, kaffir lime syrup, citrus bitters and ginseng. It is served smoking, with a straw for drinking as if through an opium pipe, with the ginseng added from a capsule at the table.

Inspired by the popular Eastern tapioca tea, the Double Bubble Tea is made with Chivas Regal 12 Year Old whisky, Bénédictine, tapioca balls, orange blossom

Where to find it 15-16 Gerrard Street London W1D 6JE Tel: 020 7734 7276 www.opiumchinatown.com

Who did it Interior: Kai Design Architects: Office Sian Graphics: Signsell Wall map: Forrest & Jones water, black tea and condensed milk, served hot or cold with a fortune cookie. Serving rituals have been invented for many of the cocktails to bring added theatre. The list will change seasonally with input from the bar team which includes Esther Medina Cuesta, Matt Green, Bruce Govia, Marius Eisenhut, Megan Demeulenaere and Oscar De Silva.

The interior has been designed by collective Office Sian, established by architect Gurmeet Sian, and Kai Design, founded by Michaela Reysenn who has worked on other London bars including Powder Keg Diplomacy in Battersea and The Betsy Smith in Kilburn. “Opium mashes together rough and luxurious textures, antique and modern furniture, poppy fields and industrial fittings,” Michaela says. “We wanted to create something contemporary but still in keeping with the traditional opium den and the experience you might have had inside.”

venue profile

Bodo’s Schloss The fun of après-piste parties has been transplanted from Austria to central London, reports Mark Ludmon

W

ith its red-and-white checked table cloths, cowhide upholstery and timber-clad walls, Bodo’s Schloss could be in the Austrian Alps rather than Kensington High Street. Down to the smallest detail, including the bartenders’ lederhosen, the new bar, club and restaurant conjures up an after-piste party atmosphere that has been attracting celebrities and royals since opening last year.

It has been created by young entrepreneurs Antoin Commane and Diego Bivero-Volpe along with two leading operators on London’s nightlife scene, Piers Adam and Nick House of Brompton Brands.

The idea for a venue based on an Austrian ski lodge originated from Piers’ brother Dick who is a professional ski instructor. “It then took off from there and our collective love of skiing, ski culture, the Alps and, of course, the perennial après-ski,” Antoin explains. “The Alps and skiing often strike fond memories in a lot of people – warm memories of family, friends and good times.

This is what we aimed to evoke.”

The name, which means Bodo’s Palace, is a nod to the legendary Bodo’s Café Tent, the first beer tent created at Munich’s Oktoberfest. From this, they humanised the concept by creating a character, Bodo, a loveable Austrian, loosely inspired by the world’s leading yodeller, Franzl Lang from the Bavarian Alps.

To make the concept a reality, they brought in the team from interiors specialist Cheeky Tiki which has worked with Piers and Nick on other projects such as Kanaloa and Mahiki. Part of the Kensington Palace Hotel and formerly a casino, the space was stripped back and filled with objects collected from visits to Austria. “We wanted to create something that was like an authentic Austrian-style chalet-cumfarmhouse,” says Cheeky Tiki director Jamie Wilson. “Nearly all the materials were

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sourced from Austria and the surrounding area.”

The experience begins in the entrance lobby, where you are greeted by skiing videos and women dressed in traditional Alpine dirndl costume. Through the doors is the front half of the venue, a restaurant with a bar, furnished with reclaimed timber and faux stone fireplaces.

Diners sit on stools at high tables or on upholstered wooden banquettes and small chairs sourced from the Austrian resort of Kitzbühel – with the town’s deer logo carved on the back. The room is decorated with antique skis, a cuckoo clock, milk pails and mounted stuffed animal heads while, above the bar, hang giant cowbells converted into lights.

At the opposite end is a wooden partition which slides away to reveal the “discothèque” space, with seats upholstered in cow-hide fabric and tables with large silver bowls for bottle serves. With a wooden-slatted ceiling above, the focus of the room is a DJ booth built into a red 1970s ski-lift.

The restaurant opens from 5pm but, around 10pm, the door and shutters of the partition are opened up as the whole venue shifts into party mode, with a licence to 3am.

Where to find it 2 Kensington High Street London W8 4PT Tel: 020 7937 5506 www.bodosschloss.com

Who did it Design, build: Cheeky Tiki Bar systems: Concept Bars Lighting installation: Hensall Mechanical Services Barware: Bespoke Barware Drinks consultancy: Soulshakers

The theme continues through to the drinks vessels, created by Bespoke Barware, a spin-off of Cheeky Tiki, and include a ski boot, cuckoo clock, St Bernard dog, cow bell and bob sleigh. The Ice Castle, made with Ciroc vodka, passion fruit, crème de pêche and lemon topped with Dom Pérignon, is a sharing drink served in an ice sculpture shaped like a castle.

Mostly priced at £8.50, the cocktails have been created by leading consultancy Soulshakers, which has also worked with Brompton Brands in the past. House cocktails include the Saint Bernard, made with Martell cognac shaken with hazelnut schnapps, Mozart chocolate liqueur and cream, and the Snap Frost, mixing Belvedere pink grapefruit vodka, rhubarb liqueur, fresh grapefruit and San Pellegrino Limonata lemonade.

The wine list champions Austrian producers such as Grüner Veltliner but also offers a range of champagnes from Moët Imperial NV and Pommery to Cristal and Krug. Austrian beers Stiegl Goldbräu and Schremser Bio Roggen are on draught while bottled beers include Erdinger Dunkel and Veltins from Germany.

Traditional Austrian recipes have been given a modern twist by Austrian duo Marco Reiner and Franz Schinagl, who have been taking Austrian food out to London’s streets in their Speck Mobile. With senior food consultant Tom Parker Bowles, they have created dishes made from ingredients sourced from the best artisan producers in Austria through supplier Reiner’s Austrian Fine Foods.

While there is a secret back entrance for VVIPs, Antoin says Bodo’s Schloss is mainly a place for locals to eat, drink and party.

“Restaurants, bars and nightclubs are all about escapism,” he adds. “We want to transport people to the Austrian Alps and have them forget about their troubles and have a great night.”

venue profile

Moka Luminar has created a modern new club in Crawley town centre in West Sussex

A

fter being closed for nearly a year, the 1,100-capacity Liquid and Envy club in the heart of Crawley in West Sussex has been transformed into a modern new venue called Moka. Launched last October, the £750,000 investment is part of Luminar’s revitalisation of its clubs around the UK after new management took over in 2011. “The site had been closed by the previous owner and was underinvested,” says Tim Howards, head of marketing and central operations at Luminar.

“We refurbished the club taking into account local demographics and used inspiration from new designs and technology for the interior décor.This gives the venue an up-to-date and edgy feel while retaining the comfort and style that our clubbers demand.”

The new concept was developed with bar and club specialist Design At Source, which has created striking interiors for the likes of Gatecrasher and Luminar in the past. “The brief was to wipe the old Liquid and Envy slate clean and make the most dramatic change possible,” says Design At Source director Stuart Trett. “Even though the recent years have been relatively quiet in terms of nightclub development, with a few notable exceptions, things have moved on a lot elsewhere and clubs need to catch up if they are to survive.”

They wiped away the curves of the old venue and created a series of spaces and experiences, breaking up the large main

Pictures: Richard Southall/Emphasis Photography

room visually while retaining the theatre of a big-volume club. Design At Source has worked on improving the whole customer experience including a new logo and external signage. In the entrance, the pay desk and cloakroom have been moved to a mezzanine, “allowing internal queuing space and making the anticipation of entry part of the build-up rather than a wait to get in”, Stuart explains. The views into the main room are intentionally obstructed to add more interest when entering.

A combination of high-tech and retro design in the main Moka room comes from large-scale digital wallpaper and handpainted ultraviolet graphics which, Stuart says, is “shunning the lazy use of ubiquitous colour-changing LED lighting for bold red and white statements”. He adds: “The old concept of a central dance floor is broken up, with the extensive new seating and stage areas rising straight off the dance floor – rather than pushed to the edges – merging the dancing, seating and drinking areas into one space.”

However, an LED batten light sculpture forms a focal point over the dance floor,

ensuring the space is “big and bold, up tempo and maximum impact”. The dramatic 3D ceiling starburst used 120 of SGM’s LT100 LED pixel tubes measuring one metre each. More on this on page 56.

A smaller room, called Vista, is a complete contrast with an intimate rich gold and black design and luxury booths to create a chic space with a more exclusive feel overlooking the main room. The VIP bar is sponsored by Russian Standard vodka, whose brand ambassador Tatiana Petrakova has provided staff training covering the taste and production of vodka. The menu features classic, freshly made cocktails, served long or in one of the bar’s novelty drinking vessels. They include a Piña Colada in a hollowed-out coconut, a cream liqueur-packed Calm Monkey in an engraved coconut shell and a rum-based Bahama Mama in a long bamboo cup.

The club has been designed to be flexible to accommodate different nights through the week, including a special night for staff from nearby Gatwick airport on Tuesdays.

“Moka has been well received and is trading above expectations,” Tim adds.

Where to find it Station Way, Crawley West Sussex RH10 1JA Tel: 01293 738638 www.mokaclub.co.uk

Who did it

Vista

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Design: Design At Source Electrical contractor: Haddow Electrical Sound: CVA Specialist lighting: Technical Arts LED lighting: Led-Lites, SGM Main contractor: Sanderson Signage: NSI Soft flooring: CD Northern Loose furniture: Abbey Leisure Furnishings Drapes: AM Contract Curtains

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venue profile

Warehouse Club entrepreneurs Tony Nicholls and Joe Fletcher have transformed a north London venue into a new destination club

A

fter developing two late-night venues in Romford in Essex, former DJ Tony Nicholls has moved into the outskirts of London for his latest project, Warehouse.

He and business partner Joe Fletcher have taken what was a standard club and created a more cutting-edge destination with the “raw vibe of an industrial space” and state-of-the-art sound and lighting.

They brought in Howie Design, headed

by Steve Howie, which has a background of working on club interiors including

Sound system A Funktion-One sound system has been installed at Warehouse, using Dance Stack loudspeakers that minimise distortion and allow for precise specification and control of bass content and mid-high dispersion. The imposing speakers themselves have an eyecatching look to match the quality of the sound. It was installed by audio specialist Full Fat Audio whose founder Dave Millard says it “will rival any dance club installation in the UK”.

It is configured in four positions comprising Funktion-One F221 sub bass, F215mk2 high-impact mid bass and Res 3SH mid high and high frequency, powered by Full Fat Audio FFA-10000 and FFA-6004 amplifiers. Further Funktion-One F101 loudspeakers cover ancillary areas, powered by FFA-6004s.

The DJ monitoring consists of F101s underpinned by a single F215mk2 positioned at the DJ’s feet, powered by a single FFA-6004 amplifier.

14| www.barmagazine.co.uk

the legendary Turnmills in London. Steve describes the design concept as retro, drawing inspiration from another iconic venue, the Haçienda in Manchester. Aiming for a minimalist look, he has achieved an industrial stripped-back look by adding bare brickwork to the warehouse interior.

The DJ booth has the same structure as one that Steve designed for Turnmills, with concrete blocks on concrete to stop vibration. On either side of the long room, standing galleries provide views of the DJs in action. “The sound is awesome and it’s been a great success,” Steve adds.

The music is “upfront house”, played by internationally known DJs such as Nick Curly, ATFC, Kerri Chandler and Copyright. More big names are coming up on a weekly basis such as MK, Lee Foss, Dyed Soundorom, The Martinez Brothers and Nice. The club’s layout has also been improved, adding a third room, with its own bar, for more “experimental and esoteric sounds”.

The bars are focused on spirits and champagne, with a menu of bottle serves for VIP seating. Options include bottles of Absolut, Belvedere and Grey Goose, which also comes as a magnum and three-litre jeroboam. Whiskies, gin, cognac and rum are also available by the bottle including Johnnie Walker Black and Courvoisier VS. Champagnes range from Moët & Chandon and Laurent-Perrier Rosé up to Louis Roederer Cristal and Armand de Brignac Ace of Spades, with several available as magnums.

The relaunch of Warehouse last summer was a new landmark in Tony’s career in the club industry after starting off DJing at the

Where to find it Unit H9, Hastingswood Trading Estate Harbet Road, London N18 3HT Tel: 020 8807 0078 www.clubwarehouse.co.uk

Who did it Design: Howie Design AV: Full Fat Audio Furniture: Jacob Interiors Lighting:Viva Electrical Sound system: Funktion-One Culture Shock club night at Hollywood in Romford in the 1990s. He went on to DJ and host parties in London, Ibiza, Amsterdam, Cyprus and Dubai. In 2011, he and Joe – another DJ – took on two sites in Romford and transformed them into The Buddha Lounge and Kosho.

Tony says that Warehouse aims to be a high-quality alternative to the temporary spaces that have become a regular feature of the house scene. “In recent years, closures have meant that London’s electronic music scene has been in constant flux. Events have shifted from club spaces to off-radar, unannounced venues.” While clubbers love these venues, the down side is that they have “bad sound, poor organisation and an overall sub-standard experience”, Tony points out. “Warehouse aims to change all that.

With a stripped-back charm and a focus on state-of-the-art light and sound, the club offers a much-needed and exciting alternative to the over-saturated east London rave scene.”

www.barmagazine.co.uk |15

venue profile Where to find it 141 Shoreditch High Street London E1 6JE Tel: 020 7749 3940 www.barrioeast.com

Who did it Design: Dtwo Design Banquette seating: Fitz Impressions Contractor: Tam & Co LED: Mode Lighting AV: Middlesex Sound & Lighting Caravan, tables: Chordal Green Marble: Manimpex Mirrors: Mirrors & Glass UK Parquet flooring: The Floor Shop Awnings: Morco Blinds External lighting:Vivid Signs

Barrio Downtown

Barrio East Ferdie Ahmed and the team have created an oasis of Latin colour in east London

T

he colours, tastes and party atmosphere of Latin American have burst onto the scene in Shoreditch, east London, with the opening of Barrio East. It is the third Barrio bar from entrepreneur Ferdie Ahmed and a team including Sat Ghuman and Ani Kyriacou after the launch of Barrio North in Islington in 2007 followed by Barrio Central in Soho in 2010.With stylish quirky interiors, the third venue takes the concept to another level with different rooms to suit different moods.

Again, they have brought in design duo Dave and Dom Knight of Dtwo Design who have worked on cutting-edge bars such as nearby Callooh Callay as well as new London venues Tonteria in Chelsea and Salvador & Amanda in Holborn. With an open brief, they set out to push the boundaries of bar design and experiment with materials and their construction.

The site was most recently bar and club Avalon which had mini “party pools” in the basement. The existing architectural shell was seriously modified by moving staircases and goods lifts and stripping out overcomplicated room divisions. The pools were decommissioned, and the basement is now used for toilets and offices.

The 500-capacity space was then divided into three separate areas: Barrio Downtown, Barrio Uptown and La Boca Barrio. Barrio Downtown is at the front, with a long red ribbon-like bar decorated with colourful tiling, alongside The Timber

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Yard lounge area where people can relax in booth seating carved out of stacks of multicoloured timber under a tin roof.

Further back is La Boca, a more clublike space inspired by the colourful neighbourhood in Buenos Aires, with brightly coloured facades made from reclaimed ship timber. At one end is a 1960s Sprite four-berth caravan that has been cut in half and converted into a raised seating area with House of Hackney wallpaper.

At the very back round a corner is Barrio Uptown, a speakeasy-style hideaway mixing Cuban hotel lobby with colonial courtyard.

With its own small marble-topped bar and bartenders in braces, it has a classic, more intimate feel – ideal for private bookings.

The venue is full of inventive design details such as pineapple-shaped glass lights, customised ceiling panels, distressed tables, hexagonal floating tiles and a striking collection of copper piping that appears to be growing out of one of the walls. The flooring includes herringbone tiles arranged in different colours to create an elegant but relatively random pattern.

The opening of Barrio East coincided with a new cocktail menu across all three sites. It is divided into “New Releases”, “Remixes” and “Greatest Hits”, with each cocktail paired with a suggested matching song track. Examples include a Gingerbread Colada paired with Coconut Woman by Lloyd Price, made with Santa Teresa Añejo rum, Koko Kanu coconut rum, pineapple

Barrio Uptown

juice, cream, gingerbread syrup and lemon juice, garnished with pineapple, maraschino cherry and a gingerbread man.

The Cape Fizz is paired with I Heard It Through The Grapevine by Marvin Gaye, which uses Chilean pisco Aba, muddled red grapes, Xante pear liqueur, apple juice, lemon and a dash of soda, garnished with an apple fan and a bunch of grapes. The premium spirits list is led by rums and tequilas, while beers come from across Latin America including Negra Modelo, Quilmes and Dos Equis as well as London’s Meantime.

Barrio East also marks the launch of a new food menu, with dishes ranging from the Mexican all-day breakfast of Huevos Rancheros to antojitos (small plates) of calamari, ribs and crispy pork belly. Other dishes include Queso Fundido, a Mexican fondue made with melted Monterey Jack cheese served with soft flour tortillas, tomato chilli jam and a choice of mushrooms, chorizo or chicken.

With food as important as the late-night partying, it is open from midday Monday to Friday and from 11am at weekends, with a licence to 2am seven nights a week. Busy since opening, Barrio East has brought a burst of Latin colour to Shoreditch combined with an inventive, eccentric design.

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venue profile

Adventure Bar The latest Adventure Bar in south London is a playground for cocktails and design

W

ith cocktails served in a miniature frying pan and food orders announced through an antique gramophone, there is something new going on at Adventure Bars. After developing the brand over the past seven years, the management team have evolved it further with their latest site in Clapham, south London. With an industrial-style interior and creative lighting design, it is a new phase for the good-time cocktail bars that can also be found in East Dulwich, Battersea and Covent Garden. “Our other bars are fun but more classic. We wanted to go down a different route with Clapham High Street,” says director Toby Jackson.

Toby heads the business with Kieron Botting and Tom Kidd after they worked together at TGI Friday’s and Be At One. After selling their Balham site last year, they turned Clapham’s former Hed Kandi bar into a 175-capacity space with designer Sophie Finch of Finch Interiors who has worked on bars such as The Mayor of Scaredy Cat Town in Spitalfields, London.

“The concept was the juxtaposition of an ‘adventure playground’ versus ‘a gentleman’s club’, with a fun ‘street’ vibe that also had to be comfortable and classy,” Sophie says.

After stripping out false walls, they kept the bare brickwork, with a mural on one wall resembling a 1930s sign saying “Hot dogging on Clapham Common”. At the back, a caged seating area is decorated with fairy lights and a neon sign saying, “Wait here, I’ve gone for help”. More on Paul Nulty Lighting Design’s scheme on page 56.

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While the menu in the other bars has about 45 cocktails, the Clapham menu has just 18, with a mix of twisted classics, Adventure Bar favourites and new recipes delivered in quirky ways, using more premium ingredients. “We wanted to increase the quality and reduce the choice,” Toby says. They brought in a fresh perspective by consulting with bartender Sam Jeavons, assistant manager at The Dime Bar & Diner in nearby Battersea.

New drinks include the Morning Glory which is made with Casco Viejo tequila and Gabriel Boudier Crème de Pêches Fleur d’Hibiscus liqueur, with a garnish of chorizo and mozzarella on a stick and a shot glass of pineapple, chorizo and Tabasco caviar on the side. It is served in a miniature frying pan stuck onto the stem of a plastic Martini glass. The King Pong is inspired by a Porn Star Martini and made with rhubarb-infused Chase vodka, apple juice, lemon juice and vanilla sugar, with a shot of Aspalls cider on the side and the garnish of a ping pong ball.

Even the classics have been given a spin such as a Long Island Iced Tea served in a vessel like a takeaway coffee cup with a lid, while sharing drinks are delivered in melamine vessels based on classic popcorn boxes. The use of quirky vessels and melamine cups was partly driven by licensing which bans glassware after midnight. “We turned a negative into a positive,” Kieron says.

The cocktail menu is stuck on the inside of an old VHS video box, with covers taken from iconic 1980s movie Cocktail. For added fun, the videos (glued) inside are

Where to find it 38 Clapham High Street London SW4 7UR Tel: 020 7720 1589 www.adventurebar.co.uk

Who did it Interior: Finch Interiors Lighting: Paul Nulty Lighting Design Graffiti: Graffiti Life Neon signage: Electro Signs labelled with classic porn film titles such as Shaving Ryan’s Privates. “It’s all about not taking ourselves too seriously,” Kieron adds.

There is also a new beer menu featuring Goose Island Honkers Ale, Anchor Steam Ale, BrewDog’s Punk IPA and – as at the other bars – the Simpsons-inspired Duff Beer which is actually a decent pilsner from Germany. They have also introduced “Crappy Meals”, which are gourmet fast food such as chipotle chicken wings and triple pork hot dogs, served with “motherfuckin’ curly fries” and a “crappy toy”.

Orders are announced over a Tannoy made out of an old gramophone hanging from the ceiling behind the bar.

Some of the ideas at Clapham are likely to reach the other bars and future sites but only if they suit each area. While no openings are planned right now, Toby explains: “The idea is for us to open sites that are like this – more fun, more local, more individual.”

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venue profile

Cantina The team behind a group of Italian restaurants have created a stylish new late-night bar underneath the Croydon Flyover

A

sophisticated oasis for cocktails, wines and Italian food has been created in a former nightclub under the Croydon Flyover.

Over the past year, the building has been transformed into a restaurant and café on the ground floor and, in the final phase, a latenight basement bar called Cantina.

The whole project was carried out by Brighton-based Blenheim Design, led by Maja Myall, whose previous projects include Tonkotsu bar and ramen restaurant in Soho, London. They were brought in by experienced restaurateurs Anselmo and Tina Chiofalo who own Italian restaurants Il Ponte in Crystal Palace and Sutton in

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south London and Espom in Surrey. After taking on the site of The Hub nightclub in Croydon in south London, they created the new Ponte Nuovo restaurant and Caffè del Ponte before embarking on Cantina.

Blenheim Design, which worked on all three venues, was briefed to create a late-night bar to appeal to a professional, upmarket crowd, with a strict over-21 door policy. It was important to dispel all memories of the building’s past which, before becoming The Hub in 2008, was a troubled nightclub called Escapade and then short-lived cocktail bar Svelte.

The new restaurant, café and bar have their own entrances, and Anselmo is keen that Cantina is seen as a separate entity to its upstairs neighbours. A new fully-glazed entrance takes you to moodily side-lit stairs leading down to the 250-capacity bar. With a blue colour palette, the walls are clad with custom-cut slate at the main entrance and behind the bar, which also acts an additional sound barrier between a neighbouring restaurant. Evidence of the Croydon Flyover above can be seen in the interior design.

“The main space is dominated by the internally illuminated glass bar enveloping the principal flyover supporting column which was incorporated into a back-bar

Where to find it 82-84 High Street Croydon CR0 1NA Tel: 020 8726 0654

Who did it Design, lighting: Blenheim Design Slate tiles: Stonehouse Tiles Wallpaper: Andrew Martin

display,” Maja points out. “We persuaded Anselmo to retain the existing brick wall and dress it with lighting. This now acts as a backdrop to banquette seating.”

Two other rooms lead off the main bar space and can be booked for groups and private events. Open from 6pm, it offers Italian cicchetti small dishes alongside an extensive list of wines, focusing on Italian and Spanish vineyards, as well as champagnes and classic cocktails. Open till midnight on Tuesdays and Wednesdays, DJs take over on Thursdays, Fridays and Saturdays to keep the party going until 3am. “There are lots of bars and nightclubs in Croydon but we don’t want to be like them,” Anselmo adds. “We are targeting a more mature, professional crowd.”

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show preview

Hot up north A look ahead at the highlights of next month’s Northern Restaurant & Bar show

F

rom craft beers and premium spirits to the latest bar equipment, the Northern Restaurant & Bar show returns next month, offering ideas and inspiration for the trade. It takes place at Manchester Central on March 5 and 6 and promises to be 20 per cent larger than last year, attracting around 6,000 visitors from across the north of England.

For bartenders and owners looking to learn about new drinks and serves, the Liquor Theatre will feature demonstrations and competitions as well as a chance to sample the latest spirits in the neighbouring Spirit Room. Brands confirmed include G’Vine gin, Excellia tequila, Snow Queen Vodka and Babicka wormwood vodka. It will also host talks about spirits from the team of experts at Drinking Classes as well as a session on gin from James Hayman of Hayman Distillers. The Liquor Theatre is curated by consultant Dave Marsland, aka the Drinks Enthusiast.

From Belgian beers to Japanese wine, the Grape & Grain theatre will host tutored tastings of wines and beers from around the world as well as sessions hosted by the team from Port Street Beer House in Manchester’s Northern Quarter. Summer Wine Brewery in Holmfirth, West Yorkshire, and Red Willow Brewery in Macclesfield, Cheshire, will each showcase two keg beers

Last year’s show

and three bottled ones.

Northern Restaurant & Bar also brings together companies presenting the latest products for bars, pubs and restaurants. Bar and catering equipment will be on show from the likes of Nisbets, Glen Dimplex Professional Appliances, Stephensons, Streamline Direct, 1st Aurora and Rational, supplier of the SelfCookingCenter Whitefficiency combi oven. There will be coffee machines from Casa Espresso and sustainable water filtration systems from EcoPure Waters. Technology companies will include Definitive Epos Solutions, DBE, GS Systems, KE Supplies and PRS Epos.

Other exhibitors include training provider Charnwood Training Group, food supplier The Cheese Cellar, interior design specialist Décor Fusion, packaged drinks specialist Eliot’s and furniture company GO IN UK. Drinks companies taking part include Cellar Trends, ICB, LWC, Malcolm Cowen, Matthew Clark, Thatchers Cider and Wenlock Spring Water as well as food and drink supplier Makro. Brewers represented will include Daniel Thwaites, Frederic Robinson and Marston’s while premium soft drinks will be showcased from leading producers Fentiman’s and Luscombe.

The Chef Live cookery theatre is returning, hosting high-profile chefs including Simon Rogan of l’Enclume and Last year’s Liquor Theatre

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Roganic, Aldo Zilli of San Carlo Cicchetti, Aiden Byrne of Manchester House, Steven Doherty of Lakeland Café, and Dave Mooney of the Lord Binning and the Old Sessions House.

The Fine Food Village will be dedicated to high-quality local and regional producers and, in partnership with Game to Eat, will feature a special section promoting wild British game meat, including butchery technique demonstrations.

As a hotspot for hospitality networking, the show will host the announcement of the second annual Northern Restaurant & Bar Top 50 people in the north’s hospitality industry. It also acts as a hub for a number of satellite events run by the likes of industry charities Hospitality Action and Action Against Hunger.

Northern Restaurant & Bar’s managing director, Thom Hetherington, said: “We’re delighted that our 12th Northern Restaurant & Bar will host an additional 50 exhibitor stands bringing the total number of food, drink and catering suppliers to 200. Our stellar line-up of chefs and drinks experts will provide visitors with an inspiring programme of events which will marry perfectly with our brilliant suppliers and producers, creating what we hope will be our best show yet.

“The north has impressive industry credentials to support such a show with 42 per cent of all hospitality establishments based here and a £14billion turnover, meaning Northern Restaurant & Bar is, for thousands in the business, a must-see event for networking, sourcing and inspiration.”

For more information and to register for a free ticket, visit www. northernrestaurantandbar.co.uk.

drink

February 2013

www.barmagazine.co.uk

A Bar magazine supplement

Bitter sweet

More bars are beginning to tap into the potential of absinthe

Also inside: soft drinks – draught beer – mixology – drink news

news

SHS launches rum and bourbon beers Leading drinks company Global Brands is to focus on a tighter core range and increase investment in new products after ending distribution of Four Roses bourbon, Sobieski vodka,Ypióca cachaça and Opal liqueurs. Its brands include Kick Energy, Amigos beer, Jungfrau herbal liqueur and ready-to-drink Hooch, Hooper’s and Reef.

The first bar in London’s new skyscraper, The Shard, is to open in spring 2013 as part of Oblix, the restaurant from the Rainer Becker and Arjun Waney partnership.

Located on the 32nd floor, Oblix will feature a rotisserie and grill restaurant and a “dynamic” lounge bar. Building on the success of their London restaurants Zuma and Roka, it is being designed by Rainer working with designer Claudio Silvestrin.

Brewers are to showcase their beers at BeerX, the Society of Independent Brewers’ celebration of beer in Sheffield from March 13 to 16. Based on registrations from brewers, SIBA is expecting between 600 to 700 beers to be served in keg, cask and bottles. Details at www.siba.co.uk/beerx.

Premium spirits agency Mangrove has unveiled its new website at www.mangroveuk.com, which features new content such as cocktail recipes. The improved functionality and content will help Mangrove’s distributors and their customers to make the most of the Mangrove portfolio which includes Aba pisco, Beluga vodka, Ceylon Arrack, Fee Brothers Bitters, Giffard liqueurs, Herradura and El Jimador tequilas, Mozart liqueurs, Santa Teresa rum and Portobello Road Gin.

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SHS Drinks, whose portfolio includes WKD, is capitalising on the growing spirit beer category with the roll-out of two new beer brands.

Dead Crow is a 5.5 per cent ABV bourbonflavoured premium beer, drawing inspiration from imagery associated with American pioneers, Kentucky cornfields and Wild West town names.

Cuvana – also 5.5 per cent ABV – partners a light, refreshing beer with sweet-tasting light rum and a hint of lime, taking its cues from Latin America and Cuban culture and heritage.

Both come in 330ml bottles.

Aimed at people aged 18 to 25, they will be marketed through social media, sampling and music festivals plus free point-of-sale materials for the on-trade.

Over the past year, value sales of spirit beers in on-trade outlets have increased by 92 per

cent, according to CGA research, albeit from a relatively small base.

Mark Hopper, head of innovation and development at SHS Drinks, said: “There is a lot of interest in spirit-flavoured beers, stimulated largely by the arrival of Desperados, the tequila-flavoured beer, which currently accounts for 96 per cent of spirit-flavoured beer sales in the on-trade. But there isn’t currently a great deal of choice of spirit flavours as other contenders have tended to jump on the tequila beer bandwagon.

“Research showed that, in a beer context, consumers’ two most popular spontaneous spirit flavour choices are bourbon and rum.”

Love on the menu for Valentine’s Bacardi Brown-Forman Brands has launched a seasonal cocktail menu offering in time for Valentine’s Day with a range of pre-printed menus inspired by romance.

Available via www.Pourfection. com, drinks include TeAmo, a mix of Martini Extra Dry and apple juice, Love Conquers All, made with Bacardi Superior rum, Chambord, cranberry juice and lemonade, and Love on the Rocks, a mix of Eristoff vodka, orange juice and cranberry juice.

The menus include a visual of the finished drinks, plus an area to add your own price point.

Also at www.Pourfection.com, bar owners can produce custommade designs, featuring wine, beer and non-alcoholic drinks as well as cocktail and spirit serves, using new Valentine’s-themed menu templates.

Urban Leisure Group has opened a bar underneath its brasserie Central & Co in London’s West End where all spirits are kept in unlabelled decanters and brand names are off the menu. Guests choose a cocktail such as a Negroni or Manhattan and then the relevant spirit based only on descriptions of the flavour and character in the menu. The spirits bar, called &Co, is headed by Alessandro Paludet, who previously ran 22 Below which formerly occupied the space, and designed by Lee Linford.

Bars sign up for new loyalty scheme Bars, pubs and restaurants are starting to sign up to a newly launched card-based customer loyalty scheme that rewards points across a network of retailers.

The Glass Pavilion in Broughty Ferry, Dundee, is one of the first on-trade outlets to become part of Clickypoints in which every point is worth the equivalent of £1 in spending value.

Points can be earned and spent at

participating retailers, including high-street stores, and managed through a retailer website at www.clickyretail.com. It is being rolled out across the UK. The points can be awarded to tie in with offers and promotions and can increase in value if not redeemed for 12 months.

Clickypoints pays retailers within three days for points redeemed by customers.

news

Whiskey champions the ‘great American cocktail’

Bacardi Brown-Forman Brands has embarked on a media partnership with men’s magazine Esquire and an on-trade incentive for premium whiskey Woodford Reserve.

Themed as the search for the “Great American Cocktail”, it aims to drive awareness among the brand’s core target audience of men aged 25 to 35.

Running from January to March, it is designed as a search for the Great American Cocktail in three US cities, New York, Chicago and Seattle.

Featuring Brown-Forman’s American whiskey ambassador Tom Vernon, it looks at the cities’ most renowned bars and what makes a classic whiskey cocktail.

The magazine’s website is hosting the “Woodford Reserve Barfinder” encouraging consumers to “check in” at participating bars using social networking app Foursquare. If they check in at three different bars, they are entered into a competition to win a trip to Manhattan.

Woodford Reserve is also working with 100

selected on-trade outlets to raise awareness of the brand among bartenders and drive rate of sale, providing themed menus and point-of-sale materials.

The outlet with the highest rate-of-sale from a range of Woodford Reserve cocktails, such as the Manhattan, Julep, Old Fashioned and Kentucky Mule, will win a weekend in New York.

Aqua pairs cigars with spirits Aqua Nueva restaurant and bar in London’s West End has introduced a cognac and cigar terrace with views of the capital’s skyline.

Bar manager Manuel Soro has created a menu suggesting pairing ideas for cognac and cigars plus whiskies, rums and champagnes selected to enhance the complex flavours of different cigars.

Classic cocktails are also available such as a French 75 and Brandy Crusta. It is open Monday to Friday from 6pm to 9pm.

The Caledonian Club in Belgravia, London, has created a room dedicated to whisky as part of a partnership with Scottish whisky distillery Bowmore.

Founded in 1891, the club has launched the Bowmore Room where members and guests can enjoy whisky pairing events, tastings, a Burns Supper and lectures.

New look for Plymouth Gin reaches UK A completely new look has been introduced for the historic Plymouth Gin in the UK, including a switch to a rounded bottle shape and increased price.

The new packaging has been designed to reflect the brand’s super-premium quality and its heritage. It also applies to Plymouth Navy Strength and Sloe Gin. After being introduced overseas in 2012, it was rolled out in the UK

last month.

The rounded bottle shape and antique style of the new-look 70cl bottle are inspired by the heritage of Plymouth Gin while copper in the new oval label reflects its production in a copper pot still.

The price has been increased to reflect the super-premium branding, with a recommended price in the off-trade of £24.49.

Glenmorangie has announced the fourth annual release in its Private Edition range of malt whiskies.

Ealanta, which is Scots Gaelic for “skilled and ingenious”, is a 19-year-old Glenmorangie, fully matured in virgin American white oak casks. Devised

by Glenmorangie’s distilling and whisky creation director Dr Bill Lumsden, it is bottled at 46 per cent ABV and nonchill-filtered.

More at www. barmagazine.co.uk.

A new cocktail list has been created at Downstairs at Harrison’s, the new basement bar at Harrison’s restaurant in Balham, south London. The classic, luxurious bar was created as part of a major refurbishment of the restaurant, designed by DesignLSM. Drinks include a Smoked Manhattan with orange bitters, a Kumquat Martini garnished with a flaming kumquat, and an Agave Margarita served with orange liqueur crush.

Flagship Brands has launched Bachata, a premium beer flavoured with Cuban rum, to capitalise on the strength of both the flavoured beer and rum categories. The lager is blended with a dash of golden rum plus a hint of orange zest.

Bars, pubs and clubs are being offered support by ready-to-drink brand WKD for Valentine’s Day. It has produced a set of posters providing witty guidance to young men on dating with messages such as “This absolutely counts as ‘a nice bottle of red’” alongside a bottle of WKD Red. Selected on-trade customers across the UK have been sent the Valentine’s kit which includes table talkers. www.barmagazine.co.uk |25

news

Aloha system has cocktails in the bag A cocktail menu strong on rum has been created at new Caribbean restaurant and bar The Rum Kitchen in Notting Hill, west London, by its bar manager Imogen Elliott, formerly at Notting Hill bar Portobello Star. Caribbean-inspired drinks include the Rattle Skull Punch, a rum punch with spices and fruits served in an enamel jug, and the Rumbustion, made with coconut, rum and spices.

The interior was designed by bar specialist 44th Hill and I Love Dust.

Distribution of Louis Royer cognacs in the UK is to be increased after being added to the list of spirits and liqueurs in the growing portfolio of drinks business Mangrove.

While Louis Royer produces cognacs from all six “cru” areas in the region, the main focus for the UK market will be VS,VSOP, XO and the 106 proof Force 53.

London restaurant and bar Sushinho, which specialises in Brazilian-Japanese food, is to open in Devonshire Square in the City of London this month. It will include a “sleek” destination cocktail bar, The Cutler Bar, offering classic, contemporary and “unique” cocktails using authentic Japanese and Brazilian ingredients. The first Sushinho opened in Chelsea in 2008. More at www.barmagazine. co.uk.

The Academy of Food & Wine Service has launched the search for the Moët UK Sommelier of the Year 2013. Entries are encouraged from sommeliers and wine waiters from across the hospitality sector including high-street restaurants, pubs and bars as well as fine dining establishments.Visit www. sommelieroftheyear.co.uk.

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A new concept for serving pre-mixed cocktails is being launched in the UK, dispensing classic cocktails through a unique bag-in-box cartridge system.

Aloha Cocktails contain ready-made drinks that are dispensed from a cooler directly into the glass, with no wastage, extra cleaning or moving parts needing maintenance.

With units delivered set up and ready to go, they are being targeted at bars, clubs and events where staff lack the expertise for cocktail making or there is a need for high volumes of consistently good cocktails.

Initially three cocktails are being launched: Sex on The Beach, Mai Tai and Piña Colada, with an ABV of 10 per cent, but more are to follow. Made from good-quality ingredients, each cocktail can be served in 15 seconds.

Once empty, each cartridge can be changed in about two minutes. Each 10-litre cartridge

contains enough for 75 cocktails.

There are no upfront costs or rental costs, and margins can be more than 65 per cent.

Marketing support is available such as promotional materials and point-ofsale items as well as an Aloha branded tiki bar suitable for inside and outside use.

One of the first bars to trial Aloha Cocktails is Olly’s Bar in Hemel Hempstead, Hertfordshire. General manager Charlie Wilkinson said: “Aloha cocktails have given us an extra revenue stream that we were missing before and the system is so easy to use we don’t have to worry about control of measures or training staff. Demand has exceeded expectations.”

Bartenders rewarded with Norway trip

Shaker rings the changes with Belle

Brazilian bar Floripa in Shoreditch, London, has won the Heavy Water Vodka Challenge 2012 sponsored by premium drinks distributor Drinks21.

It was one of 12 bars challenged to drive sales of the vodka which is made in Sweden to an old Norwegian recipe. Made from wheat, it is distilled five times, making it smooth and crisp, with an in-built aeration rod infusing oxygen as it is poured.

The two best performers from Floripa’s team will go to Norway in March for an adventure including dog sledding in the Norwegian wilderness.

London bar Shaker&Company has relaunched its basement space as a new “multifunctional bar, theatre, performance and private hire space” called Belle&Co. It is inspired by the Belle Époque from 1890 to 1914 when the arts flourished in Paris and London. Events at the Euston bar will include a movie club, comedy nights, live music and theatre.

The space, formerly used for pop-up bars, now features gold-trimmed burgundy theatre curtains, goldleaf Mulberry damask fabric, a fleur-de-lis tin-clad bar and ceiling and Parisian bentwood chairs.

Bar manager Elliot Ball has created a menu of 12 “decadent” original cocktails using house-made sodas and cordials such as grapefruit and lemon, lime and pomegranate cordials.

Apple, spiced mango and port reductions are also scattered throughout the menu, while solera-aged cocktails and sharing drinks are served in vintage musical cars, crystal-cut decanters and steaming copper kettles.

Limited releases from Auchentoshan Three new whiskies have been released by Auchentoshan, including the second smallbatch release of its non-chill-filtered single malt Valinch.

Matured in first-fill North American exbourbon oak casks, only 2,000 cases of the light and crisp whisky have been release globally, retailing under £40.

Auchentoshan 1979 Oloroso Matured is the latest from a series of vintage releases from the late 1970s. It has been fully matured in

first-fill sherry butts for over 32 years, giving an intense spiced fruitiness. Bottled at cask strength and non-chill-filtered, only 1,000 bottles are available, priced £350.

The rare Auchentoshan 1966 Bourbon Matured has been matured in North American ex-bourbon hogshead casks for just over 44 years, producing notes of fruitcake, eucalyptus, honey and mint.

Only 257 bottles were produced, priced at £4,500.

SHS Sales and Marketing T: +44 (0)1452 378500 E: info@shs-sales.co.uk POS hotline: 0800 9173450 The SHS Group Drinks Division is a member of the Portman Group – promoting responsible drinking. *CGA: GB On Trade PPL Brands Value £m MAT Data to 03.11.12.

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17/01/2013 11:28

mixology

Drink to the future Ben Newton-Syms, bar manager at Anise in the City of London, looks at emerging trends on the bar scene As people succumb to their urges and even the hardened resolutioners see their mettle waiver, what will we be drinking this year?

Last year was undoubtedly that of the pop-up.

Springing forth from empty sites across the capital, we indulged in creations from eateries and drinkeries thrown together by bright young things full of enthusiasm. Many of these have proved so successful that they’re settling down into permanent homes amongst their more traditional rivals, so we can expect plenty of exciting competition in the marketplace.

I expect to see more drink focus in the popup world come the start of the summer, which points towards simple, stirred cocktails (which are far easier to knock out en masse) and flavour-packed beers from small independents.

Vermouth, once the scourge of many, looks to become trendy again. The Negroni, perhaps cocktail king of 2012, set that ball in motion.

Brands like Antica Formula have been appearing on the back bars of many a good cocktail joint, and should do well this coming year. Expect your Martinis to get wetter and wetter.

Beers from British breweries have been doing well in recent times: Meantime, Camden Brewery, London Fields and Scotland’s BrewDog are all packing tons of flavour into their products and raising the question of why we need to look overseas. That said, there’s

Ben Newton-Syms

no need for xenophobia: Brewers & Union’s Unfiltered Lager is a Bavarian delight and has proved a roaring success for us at Anise. People seem happy to pay a little extra for genuine quality, as long as bar owners are prepared to make sensible compromises on the underlying GP margin.

I’m also expecting to see a little more fun injected into the bar scene. With the Prohibition vibe at full tilt, everyone started taking themselves rather too seriously and people seemed to forget about making their customers feel at ease. A reaction to this is bound to occur: I’ve got my cocktail umbrellas at the ready.

Mixologists’ corner Hair of the Tiger Launched in the UK last year, the premium Chinese baijiu spirit, Shui Jing Fang is being promoted for cocktails in time for Chinese New Year.

The Disaronno BAFTA Originale For the second year running, Disaronno is hosting the Grosvenor House party in London after the BAFTA Film Awards on February 10, serving this new cocktail.

25ml Shui Jing Fang 30ml Fresh pink grapefruit juice 15ml Triple sec 5ml Sugar syrup 5ml Fresh lime juice Dash of citrus bitters

30ml Disaronno 15ml Fresh lemon juice 15ml Monin pomegranate syrup Soda Bitters

Shake hard and single strain into a coupette glass. Add another spray of citrus bitters to the surface.

Shake the Disaronno, lemon juice, syrup and bitters with ice. Strain into a flute and top up with soda. Garnish with whole pomegranate seeds and gold leaf.

ML

28| www.barmagazine.co.uk

A creamy gin-based cocktail with flavours of strawberry, peach and amaretto helped bartender Maia Iljina from Estonia win this year’s final of the International Monin Cup. She was one of 27 bartenders from Europe, the Middle East and Asia-Pacific who competed at the event at the Montparnasse Tower in Paris this month, including UK winner William Humphery (pictured) from Hausbar in Bristol.

Maia, who is a bartender at the Olympic Casino in Tallinn, impressed judges with her cocktail, La Vie en Rose, which featured Le Fruit de Monin Strawberry, Monin Peach Syrup, Monin Amaretto syrup, dry gin and cream. Her prize is a trip to London for London Cocktail Week in October. Report and recipes at www.barmagazine.co.uk.

Bartenders are being offered a chance to represent the UK at the finals of the first international cocktail competition for Diplomático rum in Venezuela.

Distributor Speciality Brands is organising regional heats and a final in the UK. The UK winner will go on a seven-day trip to Venezuela – the home of Diplomático – to compete in the world final where the prize is $5,000 (£3,100).

The deadline for entry is February 22.There are four rounds including regional heats in March at Bramble in Edinburgh, the Beaufort Bar at The Savoy in London, Bibi’s in Leeds, UnderDog in Shoreditch in London, and The Milk Thistle in Bristol.

Details at www.diplomaticorum.com/ tournament.

SHS Sales and Marketing T: +44 (0)1452 378500 E: info@shs-sales.co.uk POS hotline: 0800 9173450 The SHS Group Drinks Division is a member of the Portman Group – promoting responsible drinking. *CGA: GB On Trade PPL Brands Value £m MAT Data to 03.11.12.

50279-04 Dead Crow on trade ad - Grocer 297x210mm V4.indd 1

17/01/2013 11:34

UNLOCK THE POTENTIAL OF

WHISK(E)Y WHISKY OR WHISKEY IS A HUGE CATEGORY – £934M1 IN TOTAL, COMPRISING OF DIFFERENT SUB CATEGORIES THAT CAN BE GENERALLY CLASSIFIED AS BLENDED, MALT AND IMPORTED. TOGETHER THEY HAVE A 20% SHARE OF TOTAL SPIRITS MARKET, WHICH MAKES IT THE SECOND BIGGEST CATEGORY BEHIND VODKA.

BLENDED

At £446m, this is the biggest category with 48% share of Total whisk(e)y and growing at 11%.1

IMPORTED

At £392m is growing at 12% and has a share of 42% Total Whisk(e)y.1

MALT

At £96m, malts are the smallest category with a 10% share but growing at an impressive 28%.1

WHAT IS IT ABOUT WHISK(E)Y?

Whisk(e)y is the most vibrant category in spirits and is engaging for both men and women, despite common misconceptions.

We are consistently hearing that consumers are looking for provenance, authentic brands, as well as new and different experiences and whisk(e)y de nitely delivers on each of these.

Most importantly, the stuffy traditionalist view of whisk(e)y is disappearing and brands are actively engaging with younger consumers e.g. Jack Daniels with their association with music and Johnnie Walker with their use of Christina Hendricks as a brand ambassador.

THREE WAYS OF MAXIMIZING WHISKY IN OUTLET.

VISIBILITY

Ensure that your whisk(e)y portfolio is predominently displayed or featured on back bar and in menu.

BARTENDER UPSELL

Over a third of customers would buy a premium spirit if recommended by bar staff.2

QUALITY

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There must be a perfect serve, the right glassware and great presentation.

15/01/2013 14:30

HOW TO MAKE THE MOST OF THE WHISK(E)Y CATEGORY EVERYDAY RELEVANCE: By ensuring that products are easy to choose on

a back bar, you can help to make the most of the sales opportunities you are presented with. This means ensuring that your core big volume brands are visible and easily accessible. These big brands, as the market leaders, also act as a signpost for the category. Remember, Bell’s is a great sign post for Blended whisky in an outlet as it is the No.1 Blended whisk(e)y in Total Trade3 and has the highest brand awareness4.

Bell’s can be enjoyed with cola, ginger ale, soda or water.

BETTER EXPERIENCES: Consumers are going out less but when they do go out

they are expecting better experiences. Expectations increase during the Christmas period as consumers look to On Trade venues for great group experiences and celebrations. The Johnnie Walker family has an option for all types of outlets with the diversity of products and brand credibility to enhance any occasion. Johnnie Walker is the World’s leading Scotch Whisk(e)y and the No.1 premium blend in GB On Trade5.

THERE IS A JOHNNIE WALKER BLEND FOR EVERY OCCASION:

JOHNNIE WALKER RED LABEL – A mixable and versatile blend for any occasion.

Perfect serve: Highball glass lled with ice, 25ml JWRL and ginger ale mixer.

JOHNNIE WALKER BLACK LABEL – The de nitive blended Scotch whisky with an incredible depth of avour. Perfect serve: Whisky tumbler with a few cubes of ice and 25ml JWBL. JOHNNIE WALKER GOLD LABEL RESERVE – Is the celebration blend. It contains the prestigious Clynelish Single Malt Whisky. Perfect serve: 25ml JWGL in a tall glass with ginger and lemongrass cordial, top with soda water and garnish with a wedge of lime.

POST DINNER DRINKS

The Food occasion is now a signi cant occasion in the On Trade accounting for 45% of all occasions6. Outlets can maximise their spend per visit by encouraging an incremental purchase at the end of their meal. Malt whisky for years has been used to complement deserts or as a great way to nish a meal. However, there are so

Johnnie Walker Red Label

Johnnie Walker Black Label

Johnnie Walker Gold Label Reserve

many whiskies from different regions, with different avour pro les it is dif cult to pick the right range. The Single Malt Whisky avour map allows an outlet to stock a range based on the four avour pro les.

As a minimum all outlets should stock one from each avour pro le and build their range ensuring that there is a good variety of avours.

THE SINGLE MALT WHISKY FLAVOUR MAP USING THE FLAVOUR MAP

SMOKY

On the vertical axis whiskies are plotted as how SMOKY they are ( avours principally from the peat used in drying the barley, which all Single Malts are made from) or how DELICATE they are (whiskies containing unpeated barley and have no pear-smoke avours). On the horizontal axis whiskies are plotted as how LIGHT they are (whiskies with fresh avours such as green grass, fresh fruits and barley) or how RICH ( avours ranging from vanilla to chocolate and dried fruit).

Ardbeg 10 Yr Old

Lagavulin 16 Yr Old

Laphroaig 10 Yr Old

Bowmore 12 Yr Old Talisker 10 Yr Old

Highland Park 12 Yr Old Isle of Jura Superstition

Highland Park 1 Yr Old

Oban 14 Yr Old

Medium bodied, good balance of sweetness and spice – Dalwhinnie 15yr old

Dalwhinnie 15 Yr Old

LIGHT

Fruit & Spicy

Crisp and fragrant with a clean, fresh aftertaste – Glenkinchie 12yr old

Glenmorangie Original

Glenkinchie 12 Yr Old

Glenmorangie Lasanta Glenmorangie uinta Ruban

Macallan1 Yr Old Macallan Fine Oak 15 Yr Old Balvenie Doublewood 12 Yr Old

Macallan Sherry Oak 10 Glenrothes Select Reserve

Glenlivet 12 Yr Old

Rich & Rounded

Full-bodied & Smoky

Rich whiskies with deep, sweet a our. lements of dried fruits and nuts – The Singleton of Dufftown

Generally intense and powerful, with a strong smoky a our – Talisker

RICH

Light & Floral

Cragganmore 12 Yr Old

Macallan Fine Oak 10 Yr Old Dalmore 12 Yr Old

Balvenie Signature 12 Yr Old

Bunnahabhain 12 Yr Old Isle of Jura 10 Yr Old Auchentoshan 12 Yr Old

Knockando 12 Yr Old

Glenlivet 1 Yr Old

Aberlour 15 Yr Old

Auchentoshan 3 Wood

DELICATE Source: 1. CGA MAT On Trade Value Sales 03.11.2012; 2. TNS omnibus Perfect Serve Jun 2012 3. CGA/Nielsen volume sales Ons MAT to WE 01.09.12 and OFFS 15.09.12; 4. Millward Brown: Spontaneous brand awareness Jan–July 2012; 5. Impact Databank Feb 2012; 6. Source Kantar Alcovision Y/E Sep 2012 The BELL’S, JOHNNIE WALKER RED LABEL, JOHNNIE WALKER BLACK LABEL, JOHNNIE WALKER GOLD LABEL RESERVE, GLENKINCHIE, DALWHINNIE, THE SINGLETON OF DUFFTOWN and TALISKER words and associated logos are trade marks. © Diageo 2013

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15/01/2013 14:31

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soft drinks and mixers

Adult content Mark Ludmon looks at the case for adding premium soft drinks and mixers to the menu

A

t bars such as Lost Society,The Lost Angel and Citizen Smith in London,The Lost Group has gained a reputation for innovation in cocktails. But it has also seen enormous growth in premium soft drinks and non-alcoholic cocktails over the past two years, according to operations director Warren Lindsay. “The likes of the Virgin Mary are now selling in similar quantities to its bloodier, boozier counterpart,” he says.This is helped by their “all you can drink, make your own” option where customers are presented with a tray of ingredients for making a Virgin or Bloody Mary to match their personal taste.

Bloody Marys at The Lost Group

For mocktails and stand-alone soft drinks, The Lost Group uses premium juices from Frobishers, ranging from juices such as tomato and cranberry to more complex mixes such as Bumbleberry which includes strawberries, raspberries, blackberries and blackcurrants. “Frobishers’ mango and pear are popular with our customers, and the unique Bumbleberry is a real talking point as well as being versatile and tasting delicious,” Warren adds.

Growing awareness about the ingredients of different types of soft drinks is helping to drive interest in premium juices and juice drinks, says Frobishers sales and marketing director Steve Carter. “We have no other additives, flavourings, sugars or other nasties in our juices. Literally, the only thing we add is water and we lightly pasteurise the juices to give them a shelf life so they’re suitable for the on-trade.”

This means education is an important role for their sales team, Steve says. “It’s absolutely true to say that a lot of juices on the market are no healthier than their fizzy counterparts on the soft drinks shelf.

Many are made from juice concentrate and contain mostly sugar and water and a concoction of additives and flavourings.”

Offering “grown-up” soft drinks at the bar provides an opportunity for consumers to trade up from traditional options, says Eldon Robson, managing director and master brewer at Fentimans. It has been growing on-trade distribution for its range

John Crabbie mocktails

Taste of the Caribbean Afro-Caribbean food brand Tropical Sun has introduced a new bottled ginger beer to its drinks portfolio, launched to capitalise on the popularity of Caribbean and ginger-inspired flavours. It comes in 330ml glass bottles. Sales director John Payne says: “It can be used by bar staff to create a variety of ginger beer-inspired drinks and cocktails to add to their menus to capture their customers’ imaginations and entice them to spend.”

of botanically brewed products such as its Ginger Beer and Victorian Lemonade. “At a time when licensees are under pressure to offer more for less, it is important to stock a wide range of premium drinks to entice the customer to try something out of the ordinary and generate a bigger profit margin over other non-alcoholic alternatives,” Eldon points out. “As 19 per cent of consumers in the on-trade choose soft drinks, compared with 10 per cent choosing wine and 10 per cent spirits, soft drinks represent a significant market opportunity for the licensee.” www.barmagazine.co.uk |33

soft drinks and mixers

Just the tonic The premium-quality 1724 Tonic Water is being taken up by bars looking to extend choice by offering alternative mixers. Relaunched with contemporary new packaging last year, the brand’s name comes from the quinine which is hand-picked at 1,724 metres above sea level on the Peruvian Inca Trail.

“The taste derived from this quinine is quite different to that experienced with other tonic waters, giving a less bitter experience and a very pleasant slightly mandarin citrus note,” explains David Relph, managing director of UK brand agency 10 Degrees C which is growing distribution of the brand in the UK ontrade. It is already stocked in bars such as Portobello Star in Notting Hill and Cold Bar at the City of London Distillery as well as The Hinds Head in Bray, Berkshire. “It is not designed to replace mainstream mixers but to provide an alternative choice in cocktail bars and restaurants that want to offer their customers really high-quality drinks,” David adds.

The economic downturn has not dampened consumers’ quest for new flavour experiences when they go out but has in fact boosted it, says Simon Speers, managing director of Bottlegreen Drinks.

“People may be cutting back on big-ticket items such as holidays and luxury goods but to make up for this, they are looking to treat themselves with small indulgences and are trading up to premium-quality products,” he explains.

While premium soft drinks sales have increased by 22 per cent in volume in the past year, sales by value rose by 40 per cent, which illustrates the profit potential, Simon points out. Bottlegreen has been adding to its appeal for bars by introducing flavour combinations such as the lemon and lime leaf sparkling pressé variant which is now

34| www.barmagazine.co.uk

available in 275ml bottles in the on-trade. It is also working in partnership with Diageo GB on promoting the Elderflower G&T serve, adding Bottlegreen Elderflower Cordial to the gin and tonic, which is supported by on-trade promotional packs.

Coca-Cola Enterprises (CCE) provides support for licensees wanting to make more out of soft drinks sales, such as its Accredited Coca-Cola Establishment (ACE) programme involving post-mix training and its website, CokePubandBar.co.uk. “In some outlets, the soft drinks offering can be fairly limited so consumers revert to trusted favourites such as a cola, lemonade or orange juice which they know will be available,” points out Colm O’Dwyer, sales and customer development director for out of home at CCE. “However, 83 per cent of customers would appreciate a more interesting recommendation and 18 per cent are then likely to trade up to a more premium drink if suggested by staff.

Licensees can help boost their premium soft drinks sales by ensuring their bar staff are fully prepared to upsell and talk about the premium ranges they offer.”

CCE has been running trials on the benefits of including a range of soft drinks in pub and bar menus, which resulted in an average seven per cent increase in soft drink sales in the outlets involved. “They should feature on food menus to drive awareness of an outlet’s range, especially as 51 per cent of consumers choose premium soft drinks to accompany a meal within licensed outlets,” Colm adds.

There is a lot of untapped potential for growth in soft drinks if bars and pubs extended their range and made their customers aware of the choice available, says Amanda Grabham, head of brand marketing for Shloer.

Citing Mintel data, she points out: “Almost a fifth of the adult population do not drink alcohol and on social occasions there are always going to be people who aren’t drinking alcohol because they are driving or because they are mums-to-be. Threequarters of consumers prefer to drink soft drinks at lunchtimes, half say they look for a drink that goes well with their food and 85 per cent believe Shloer is a good fit with food.”

Shloer, which is the biggest-selling soft drinks brand in grocery retail, is increasing its reach in the on-trade for its range of grape juice and sparkling water blends. Alongside a £16million marketing

Cocktails inspire Occasions Fruit juice brand Del Monte has brought out a new range of fruit-based drinks targeted at adults. Del Monte Occasions are inspired by classic drinks and can be served neat with ice or mixed with alcohol. The flavours are Pineapple Mojito, Spicy Tomato, Fruit Cup and Orchard Zest. “The new Occasions juice range provides non-drinkers with something a bit more special than standard soft drinks,” says Del Monte UK’s commercial director, Tony Gill.

Back to the source With an extra bottle format now available, the Folkington’s range of gourmet juices are set for a new push in the on-trade through agency 10 Degrees C. All eight flavours have a strong focus on provenance, such as the Cloudy Apple Juice being made from Russet apples grown at two Wealden orchards in East Sussex and Kent, blended with Jonagold red apple juice from orchards in Gloucestershire, Herefordshire and Worcestershire. Others include Pressed Tomato Juice, made from tomatoes in the Spanish region of Navarra, and Cloudy Pear Juice, made from a blend of Conference and Comice pears grown in Kent, Gloucestershire, Herefordshire and Worcestershire. Available in 250ml bottles, five of them have now been introduced in one-litre bottles.

soft drinks and mixers

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

campaign, it has introduced 275ml bottles of Shloer Red Grape and Shloer White Grape exclusively for the on-trade. “We are confident, now we’ve got the ball rolling in the on-trade, that by developing tailored support to drive sales to benefit stockists, this will open up more opportunities both for bar operators and the Shloer brand,” Amanda adds.

Monin has seen increased demand for its range of fruit mixes which come in nine flavours including strawberry, raspberry, red berries, mango and kiwi. This owes much to bars offering mocktail alternatives, says Monin UK brand ambassador James Coston. “Monin fruit mixers are popular because they are hassle-free and cost-effective yet retain the same flavour and consistency of real fruit.

For example, it’s easier to use Monin Banana fruit mix rather than buying in fresh fruit which will expire in a few days. They are more concentrated than typical fruit purees which means the shelf life is longer and the cost per drink is less.”

Non-alcoholic cocktails have been one of the growth areas for The Finest Call fruit purees which include raspberry, strawberry, mango, passion fruit and Wildberry. “It’s a great GP driver for soft drinks,” says brand ambassador Peter Thornton. “Not everyone wants to have Coke or lemonade or drinks with artificial flavours and colourings. Nonalcoholic cocktails can really open it

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New phase for Zeo After extensive trials in London bars last year, “unalcoholic” drink Zeo is set to be rolled out in the on-trade this spring. “The words ‘soft drink’ imply something for children but Zeo is most definitely something for adults,” says the brand’s commercial director Dave Smith. Lightly carbonated, Zeo is a blend of botanicals, fine grain extracts and spices, which is said to give you “a kick” without the need for alcohol. The perfect serve is over ice with a twist of fruit such as lime or a sprig of rosemary, coriander or mint. It is already stocked in London bars operated

by Brompton Brands and Kornicis as well as other top-end venues such as McQueen and the Long Bar at Sanderson. This year will see the brand continue to engage with bartenders, including a revamped version of its Seek & Feel Academy (pictured) led by brand ambassador Christian Ozzati.

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15/07/11 11:43

soft drinks and mixers

For the grown-ups The Simply Nectar range of sugar-free fruit juices and thicker fruit nectars are being targeted at the on-trade for drinking on their own or as a mixer and cocktail ingredient.

Packaged in 250ml and 750ml glass bottles, they come in eight flavours including mango, peach, apricot, raspberry and pear.

“Many of the drinks have a thick, puree-like consistency so they make the perfect accompaniment to spirits or sparkling wine,” says marketing manager Laura Collins. “It would especially suit grown-ups who don’t drink alcohol but who also don’t want to drink fizzy, sugar-filled soft drinks all night.”

up.” Bars are also turning to The Finest Call’s Bloody Mary cocktail mix to tap into the revival in the classic cocktail, both with and without alcohol.

Funkin’s puree range consists of 19 variants, including favourites such as strawberry, mango and green apple as well as more unusual flavours such as kiwi, morello cherry and liquid chocolate, tapping into demand for interesting non-alcoholic drinks. “As part of our on-going bartender training, we make sure we also cover mocktails and the opportunity to cater for consumers driving this trend,” says Funkin chief executive Andrew King. “All Funkin products are made from the best-tasting quality fruits and are also 100 per cent natural, which is particularly important when catering for the growing number of consumers driven by health and wellbeing.” He adds that Funkin is constantly reviewing its product range across purees and mixers and promises new developments “in line with evolving cocktail trends” in 2013.

Mocktails are the focus of new activity by Halewood International for its premium John Crabbie & Co soft drinks range, with recipes available on cards or online at www.johncrabbies.co.uk. “For bar owners, mocktails can be an ideal way to upsell soft drinks as an attractive and exciting alternative to the colas and juices in the marketplace,” says director of innovation Richard Clark. For example, the Ginger Raspberry Fizz mocktail combines John Crabbie’s Scottish Raspberry with Ginger with cranberry juice and fresh raspberries, topped off with a slice of lemon and ice. The range was extended last year with new flavours including Lemonade with Ginger, while more advertising is planned for 2013.

One of the newest entrants to the market is Thor Drinks, a range of premium carbonated soft drinks that are being trialled in bars in the south of England. They come in four complex flavours using apple as a base, such as Fire with added ginger and Ice with cool mint. They were founded by Alistair Scahill who felt there was a need in the on-trade for more sophisticated non-alcoholic options. He explains: “When it comes to drinking out, we found that many of the soft drinks on offer were uninspiring and to be endured rather than enjoyed.” www.barmagazine.co.uk |37

A Polish absinthe distilled to an ancient Swiss recipe. Normally known for its vodkas, this Polish absinthe shows that absintheurs exist in Poland as well. Apsinthion is the Greek word for absinthe, and is not a misspelling.

Apsinthion is still made by hand using traditional 18th century methods. All bottles are carefully filled by hand and only the finest selections of artemisia absinthium (wormwood), coriander and a peppermint herb distillate are used.

Apsinthion blends hundreds of years of history and tradition with the finest ingredients to create a delicious and awardwinning absinthe (International Wine and Spirit Competition, Gold Medal 2005 and Silver ‘Best in Class’ in 2008).

Apsinthion is produced in 2 distinct styles, the high strength De Luxe which is bottled at 55% vol and the Grand De Luxe which is bottled at a higher 68% vol and is handmade in small batches and aged in oak casks - a true connoisseurs absinthe that does not louche when mixed with water Apsinthion is one of the leading UK absinthe brands and is market leader in Poland.

Available direct from Lanchester Wine Cellars Tel. (01207 521 234) and regional wholesalers. www.toorank.com / www.apsinthion.eu / www.drinkaware.co.uk

Matters of style

absinthe

Education and new products are helping to grow the appeal of absinthe, reports Mark Ludmon

W

hen Soho House Group took some of its top bartenders to New York a little over a year ago, their trip took in Maison Premiere, a bar in the boho neighbourhood of Williamsburg in Brooklyn.The “Oyster House and Cocktail Den” was opened in 2011 by Joshua Boissy, partly inspired by Parisian cafés and the bars of old New Orleans. Since then, its list of premium absinthes has grown to 26, with about half coming from the US and the rest from Switzerland and France. Along with its absinthe fountain and cocktails, it was an eye opener for Jay Newell, bars manager of Soho House and Café Boheme in London. “I was inspired so much by their offering,” he says.

Now, the absinthes behind the bar at Soho House are more premium, led by La Clandestine from Couvet in Switzerland. He worked with La Clandestine’s distributor, Distillnation, to provide training for the bar staff and develop cocktails. He created the Mother’s Ruin, which is made with fresh lime juice, house-made grapefruit sherbet, Bombay Sapphire gin, apricot liqueur and La Clandestine, shaken with ice and strained into a classic goblet glass. “We are looking at doing more with absinthe,” Jay adds. “It

Absinthe at Brasserie Blanc

is a real talking point to interact with our members.”

La Clandestine is one of a handful of premium, small-batch Swiss and French absinthes that have arrived in the UK over the past few years. While it remains a niche category, absinthe has become a must-stock item in cocktail bars, with a handful putting together more substantial lists such as the Nightjar in Old Street, London, and Bond No 7 in Leith, Edinburgh. However, it is not in the long-term interests of absinthe for it to grow too quickly, claims Alan Moss, who looks after the sales development of La Clandestine. “We don’t want exponential growth of the category because we will end up with people not serving or drinking it in the right way and we will be back to where we were 10 years ago,” he explains. “We like to be able to train staff wherever we can.”

This includes explaining the different styles of absinthe. La Clandestine’s distillery’s flagship product is the clear “Bleue” La Clandestine, at 53 per cent ABV, but it has also developed the green Angélique Verte Suisse, a more rounded full-bodied spirit with a reduced anise taste and a higher ABV of 68 per cent. The brand’s owner Artemisia has also joined with retailer Absinthe Devil to launch Butterfly, based on an American

Brasserie Blanc Brasserie Blanc in London’s Covent Garden specialises in absinthe at its stand-alone Bar Blanc where it lists Jade 1898 VS,Vieux Pontarlier, La Maison Fontaine, Enigma, Pernod Absinthe and La Fee’s XS, Parisienne, Bohemian and Blanche. An absinthe-themed mural has been created with Pernod Absinthe, while absinthe fountains are available for the traditional serving ritual. Alongside absinthe classics such as Corpse Reviver No 2 and a Sazerac, there is a twist on Pernod Absinthe’s signature Green Beast cocktail (pictured) called the Green Monster, made with Pernod Absinthe, cucumber, mint, lemon juice and soda plus Angostura Bitters on top. www.barmagazine.co.uk |39

absinthe recipe from Boston in the early 1900s, with citrus peel balancing the anise.

More products are set to be available this year including La Clandestine Barrique, which is aged in oak barrels for more than five years, making it smoother with notes of vanilla. They are also looking at introducing the rich, creamy La Clandestine Sabayon, mixing the absinthe with egg, inspired by the French version of the Italian dessert, zabaglione.

The two core styles are reflected in the Enigma range, owned by Liqueurs de France and produced in Fougerelles, available as the clear Enigma Blanche and the green Enigma Verte. Another traditional absinthe is Absente 55 from Distilleries de Provence, distributed in the UK by Emporia Brands, which is a traditional green absinthe with spicy notes.

Traditional French recipes inspired John McCarthy, head distiller at Adnams in Suffolk, to create two English absinthes last year. The smooth Adnams Absinthe Verte, with an ABV of 66 per cent, is the most traditional, with aromas of anise, fennel and lemon balm, while Adnams Absinthe Rouge, also at 66 per cent, is full of flavours of anise, fennel and coriander but has an added hint of hibiscus flowers to give it a ruby-red colour and more subtle fruit flavours. The first batches sold out in seven months, so more are due to be released later this year.

The variety of flavour profiles within the category are demonstrated in the Jade Liqueurs range developed by Ted Breaux to re-create authentic absinthes of the past.

Made at the Combier Distillery in Saumur in France, the four products include the smooth and fresh Nouvelle-Orléans, at 68 per cent ABV, and the PF 1901, also at 68 per cent, which is based on a Pernod Fils absinthe and named after the year in which the original Pernod Fils distillery in Pontarlier, France, caught fire.

La Maison Fontaine, a clear “blanche” absinthe from Pontarlier, has played a leading role in getting absinthe understood

La Clandestine Barrique

40| www.barmagazine.co.uk

better by both bartenders and consumers in the UK through distributor Jenny Gardener. After focusing on the one style over the past three years, it has now introduced a classic green absinthe, La Maison Fontaine Verte with rich herbal and peppery notes.

More adventurously, it has launched a chocolate absinthe liqueur, inspired by a 1920s crème de cacao recipe found at the distillery, called La Maison Fontaine Chocolat.

Last year saw the introduction of a lighter Swiss-style blanche to the popular La Fée range, developed by absinthe historian Marie-Claude Delahaye and La Fée managing director George Rowley. It provides the brand with a cross-section of different styles from the premium Parisienne at 68 per cent ABV to the Czechstyle Absinth Bohemian which has a lower anise content. At the top end, there are the ultra-premium XS Française and XS Suisse while, for the mainstream market, the NV Absinthe Verte is aimed at the 18 to 25 market who enjoy it in a bomb serve.

While NV has been growing sales at bars for students and young people, the Parisienne and the Blanche have been embraced by high-end bars, says La Fée brand manager Nick Barker from distributor Cellar Trends. “The overall outlook for absinthe looks great at the moment,” he says. “During visits to bars there is a thirst for knowledge and understanding about La Fée and also the absinthe category, supported by the rise of the absinthe bars in the UK.” Cellar Trends continues to support La Fée in the student market with promotional items and branded equipment while, to support the launch of the Blanche, it released 100 hand-made classic fountains.

They have been installed on the Art Deco bar at the new-look Café Royal Hotel bar in London’s West End which was once frequented by many absinthe-drinking artists and writers of the late 19th century.

Two contrasting styles of absinthe are available from UK drinks company Hi-Spirits which offers the green Louche Absinthe, distilled in France with an ABV of 50 per cent, and the Czech-style Sebor Absinth at 55 per cent. The latter is made according to the central European tradition of macerating the spirit with the wormwood and other botanicals and then filtering it. With both absinthes winning awards, HiSpirits chairman Jeremy Hill says there is a place for both styles behind the bar. “Sebor helped to pioneer the UK absinthe

Brompton Bar & Grill Customers at London’s Brompton Bar & Grill are encouraged to go on an “Absinthe Journey” at the end of their meals as an alternative to dessert. This involves an absinthe fountain being brought to the table for diners to learn about how to drink the spirit. It follows the conversion of the basement into a bar specialising in absinthe, including absinthe cocktails, two years ago. As well as classics such as a Sazerac and Corpse Reviver No 2, it offers an Absinthe Daiquiri – aged rum with Campari, lime juice, sugar syrup and absinthe. revival more than a decade ago, and there is a loyal following, catered for by bars which offer the traditional absinthe ritual and premium cocktails such as the Sazerac,” he says. “However, there are also many spirits drinkers who have a broad cocktail repertoire but are cautious about absinthe, just as there are mainstream bar operators who are reluctant to stock the pure spirit, often because they aren’t sure they have front-of-house staff with the skills to serve absinthe drinks.”

Jeremy believes there are opportunities to open up the category through investment and innovation to broaden its appeal. Last year, Hi-Spirits added an absinthe flavour to its Antica Sambuca range with an ABV of 38 per cent.

“Consumers in the 18- to 35-yearold demographic, the ‘big night out’ market, are important to the bar trade. Absinthe has the indulgent appeal they are looking for but, if its high ABV is a deterrent, more mid-strength, flavoured drinks are what’s needed, whether through new product development or a wider range of serves.”

B taste D Sebor Absinth is like raindrops D envy anointing w fallen tree in w late summer glade WITH C sun getting mugged in C trees as C birds sit idly by, egging each other .

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Art of craft

draught beer

BrewDog Bar in Bristol: championing craft beers

The range of craft beers available on draught is growing thanks to investment in microbreweries and new products, reports Mark Ludmon

A

fter eight years of continuous growth, Box Steam Brewery in Wiltshire moved to a new site last year, boosting capacity from 65 hectolitres to 400.This significant investment was a reflection of the founders’ faith in the growing appetite for craft beers in the UK, with plans to increase sales through their south-west homeland and meet national demand. “We will see consumers trading and experimenting more with cask ales and beers,” predicts Andy Roberts, managing director of Box Steam. “This is a real opportunity for licensees and we want to encourage bars to stock more guest ales and consider hosting beer festivals and similar events.”

Box Steam has developed a broad range from a golden ale and classic bitters through to porters, demonstrating the versatility of beer for appealing to different palates. To make the most of this, bar staff need to be able to talk about the products they are serving, Andy says. “Education about the different styles of beer will be fundamental to ensure that consumers know which beers to try

when being introduced to the category. Box Steam Brewery is working with publicans and bartenders to equip them with the knowledge they need about the quality and taste profile of our beers, how we make them, and which type of consumers they will appeal to.”

To support this, new pump clips for the beers feature notes on the flavour profile, such as a “smooth bittersweet old ale” on the clip for its Dark & Handsome.

Consumers want to know more about the beers available on draught but do not feel informed enough to try them, according to the latest Cask Report, carried out by beer writer Pete Brown on behalf of Britain’s brewers. The research showed that 44 per cent of drinkers would try cask ale if they were given more information about it. The most common solution for tackling this is simply to try a small sample before they buy. “It’s a big ask to expect someone who doesn’t drink cask ale to choose from a lineup of handpumps that mean nothing to them and spend £3+ on a pint they might not like,” Pete says.

The growth in cask ale, which is in contrast to an overall decline in beer sales, is matched by

the arrival of new microbreweries and the explosion of craft beer bars led by operators such as BrewDog, The Draft House and The Craft Beer Co. “The growth of craft beer bars is a great thing for the industry,” says Jeremy Houston, national account manager at Edinburgh’s Innis & Gunn Brewing Company. “Consumers are looking more and more for local products, with provenance being a key selling point for them.”

www.barmagazine.co.uk |43

draught beer Innis & Gunn is well-known for its bottled ales such as Rum Finish, which is finished in oak casks that previously contained rum, but it has been growing distribution of its flagship brew Innis & Gunn Original on draught over the past two years. However, Jeremy says this has been done selectively with only 75 bars and pubs in the UK now offering it on tap, mostly in Scotland. “We will continue to build on this but only with bars where the brand has pride of place and the staff have the right training,” he explains.

Innis & Gunn continues to innovate with barrel finishes for its bottled ales, but in April it will build on its draught offering with the launch of its first craft lager. “It will be attracting consumers who are currently into premium world lager and bringing them back to British beer,” Jeremy says. He adds that this malty, hoppy brew is just one of a number of new products planned.

Seeing the growth in microbrewing, a number of the larger long-established producers are joining in. Thwaites in Blackburn, Lancashire, invested £200,000 in setting up a specialist craft brewery, Crafty Dan, just over a year ago and, in its first year, created 31 unique cask ales ranging from a chocolate stout and an Americanhopped IPA to a 7.4 per cent Black IPA. As well as one-off ales and trial beers, it has been responsible for brewing the innovative Signature Range, 13 limited-edition seasonal beers, along with the Quarterly Favourites which are the four best-performing Signature ales from the previous year. For 2013, its seasonal ales began with Big Ben, a 4.5 per cent ABV strong dark ale, for the winter, to be followed by TBC (Thwaites Best Cask), a 3.8 per cent ABV amber ale for the spring. Later in the year comes Australian-hopped 4.2 per cent ABV pale ale Little Bewdy and, for late autumn, Crafty Devil, a 4.3 per cent ABV ruby premium ale. “The range offers consumers a chance to be a little more experimental with their ale drinking and try something new,” adds marketing manager Lee Williams.

A small microbrewery set up at the 138-year-old Wadworth brewery in Wiltshire creates experimental brews which are being released this year under the new name of Brewers Creations. Starting in January with a 7.1 per cent ABV stout, it has been followed this month with a highly hopped pale ale at five per cent. However, only about 10 firkins of each will be available to pubs within its estate. “As longestablished regional brewers, we believe it is important not to get too stuffy or set in our ways,” explains sales and marketing director Paul Sullivan.

More generally, Wadworth has responded to increased

44| www.barmagazine.co.uk

Molson Coors invests in craft

demand for craft ales by restructuring its distribution and warehousing to allow its beers such as 6X and Bishop’s Tipple to be available across more of the south of England including London. It also builds on the growth of its nitrokeg stout Corvus, which has grown on the back of sampling, in a direct challenge to Guinness.

“People are interested in experimenting on taste and are more educated about not being manipulated by big advertising and marketing campaigns,” says product marketing manager Christine Evers. “The resurgence of the cask ale market has had an interesting effect on stout. Whereas once it was a market dominated by big brands, customers are now showing more willing to try something new.”

For bars without the set-up for handling cask ale, keg is offering a way to meet demand for craft beers. Brewers such as Ilkley and Otley have been extending their offering by adding keg versions of their cask ale, with more planned for 2013. Last month saw the launch of two of Otley Brewing Company’s most popular ales in keg, the 07 Weissen, a cloudy but crisp German-style Weissen beer, and the American-style IPA, Motley Brew. “The brewing industry is continuously evolving and so expanding our keg portfolio is something that we’re going to be looking at doing,” says managing director Nick Otley.

Beers from outside Britain are also benefiting from this trend, with the world beer category growing by 17.6 per cent in the on-trade, according to figures from CGA Strategy. Czech beer Kozel, which is available exclusively on draught in the UK, has grown sales through investment in bar staff training, branded glassware, sampling and a

After growth in the UK craft beer market, brewing giant Molson Coors UK & Ireland has acquired the Franciscan Well brand and microbrewery in Cork in Ireland and will be developing a new 75,000-hectolitre craft brewery, also in Cork. It is the first development from its new Emerging Markets & Craft Beer unit and joins the group’s portfolio alongside Sharp’s Brewery in Cornwall, which produces Doom Bar, and William Worthington microbrewery in Burtonupon-Trent. Its other brands include Carling, Grolsch and Corona.

Niall Phelan, director of the Emerging Markets & Craft Beer division, said: “In 2012 alone, the craft beer market grew 13 per cent in the UK and 100 per cent in Ireland. For us, craft beer is about amazing beers from creative, inspired brewers that capture the imagination of the growing number of craft beer drinkers in Ireland and the UK.” Franciscan Well’s brews include Shandon Export Stout, Friar Weisse, Blarney Blonde, Rebel Red and Rebel Lager. Pictured are Keith Fagan, Alan Wolfe and Niall Phelan of Molson Coors UK & Ireland with Franciscan Well cofounder Shane Long. striking font. At The Marquis of Westminster in London’s Pimlico, licensee Chris Hayes says stocking Kozel has been a real business boost. “We were looking for the perfect world beer to help deliver higher margins and drive profits and have found that it has done just that.”

Keg is the fastest-growing area for Fordham and Old Dominion beers from Delaware in the US, which are imported to the UK by Heathwick. Alongside a broad bottled range, the draught beers include Fordham Copperhead and Tavern Ale and Old Dominion Oak Barrel Stout and Hop Mountain pale ale, with a new brew due in March. “More and more independent on-trade operators are looking for US craft beer on tap,” says Heathwick’s general manager Graham Richardson. “Consumers are becoming more educated about craft beer and want something more edgy, something they can really relate to.”

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dispense and cellar

Tap into profit Improving draught and cellar management can make money for your bar, reports Mark Ludmon

W

ith competition fierce in the bar and pub trade, it is more important than ever to make sure customers are happy with the quality of the beer, cider and soft drinks they are served. Not only is it essential to have a good cellar management system, but staff need to be properly trained, says Bill Tripp, key account manager at Innserve, a specialist in the supply, installation and maintenance of dispense systems. “A single drip tray of waste per day per line in a standard pub can cost up to £14,000 a year in lost sales, a significant amount of money,” he explains. “Cellar management training has a direct impact on minimising waste and optimising the quality of draught beers while also ensuring customers get the best experience and the best pint.”

If line cleaning schedules slip, the quality of the pint drops and it will lead to fobbing, where too much gas causes foaming, Bill adds. “A proactive approach should be taken when it comes to cellar management,” he insists. “Lines should be cleaned every seven days and the cellar temperature should constantly be monitored to ensure it is correct. Staff and supervisors should all have a full understanding of how a cellar works and how to make equipment work efficiently.”

Research has shown that good-quality drinks dispense and cellar management

training can improve yields by about three per cent and sales by seven per cent.

“Effective cellar management can also be seen with a pub’s customers, as they will be enjoying great draught products, talking about them and telling their friends, leading to increased turnover and profits,” Bill adds.

Beer that has been traditionally brewed and matured in the barrel should be looked after with the same amount of care as fine wine, says Conrad Boucher, general manager of Beer Piper, a leading provider of automated beer line-cleaning systems.

“Those beer lines can harbour bacteria that make your beer cloudy and taste of vinegar, smell faintly of rotten eggs or buttery butterscotch,” he points out. There is also the risk of “beer stones” caused by calcium in the grains and water combining with the oxalic acids or salts in the hops to produce hard deposits that can build up and flake off into the beer.

“Beer lines can and should be cleaned regularly, and use of an automated system allows this to be carried out quickly and conveniently during opening hours with no wastage,” Conrad adds. “While most bars make sure the areas on show to their customers are clean and welcoming, it’s careful and regular cleaning of the beer lines that ensures your pint is perfect.”

Licensees should also take steps to ensure they are not wasting money through

Star Pubs & Bars Heineken UK’s Pourtal tap system has been introduced at pubs in the Star Pubs & Bars estate to help outlets create the perfect head. The new tap is designed to encourage bar staff to pull a pint of Foster’s, Amstel, Heineken and Tiger by pouring it at a 45 degree angle to initially create as little head as possible. It then allows them to add the perfect head by simply pushing forward the tap to drive beer through a smaller second nozzle, creating tiny bubbles that lock in taste.

Chris Moore, trading director at Star Pubs & Bars, says: “Installing equipment to improve beer quality is not enough to make a difference. If the Pourtal tap is used incorrectly, consumers will not see the difference. When used properly and with appropriate glassware, however, the perfect pint is produced, which in our experience has resulted in a four per cent increase in beer sales.” www.barmagazine.co.uk |47

venue profile wasting energy, points out Chris Moore, trading director at pub company Star Pubs & Bars. “The energy used for cooling drinks in a typical leased pub can be up to 20 per cent of the total energy cost and more than half of this goes into cellar cooling,” he says.

As well as providing training in draught quality and dispense, the company helps its lessees to look at ways of reducing their energy bills. Advice includes not locating any appliances or white goods in the cellar or beer store. “Equipment such as icemakers and refrigerators actually produce heat so will work against your cellar cooling,” Chris explains. Insulation should also be upgraded to doors, ceilings and any pipework which passes through the chilled area. “Regularly service and maintain cellar cooling equipment,” he adds. “Evaporators and heatrejection coils require regular cleaning to allow free airflow and economic operation.

Condenser trays should be emptied to avoid water fouling the coil.”

Investing in the right cellar management system can bring benefits to the bottom line. The Broadway Bar and Grill, close to Chelsea FC’s Stamford Bridge and a popular haunt for matchday supporters, is netting an extra £30,000 per year – equating to £80 per day – since it installed Vianet’s iDraught bar and cellar management system.

The three-storey bar and restaurant on Fulham Broadway generates sales of around £18,000 a week on draught – about 60 per cent of its revenue. With such large volumes, there is greater chance of wastage through problems such spillages, faulty dispense equipment and other problems, which could be costly for a venue that takes around £13,000 on home matchdays.

Brasa at the Broadway Bar & Grill

48| www.barmagazine.co.uk

It installed iDraught in spring last year.

“It’s a phenomenal system and I’m surprised it isn’t in every pub in the country,” says Olly Smith, manager at the Broadway Bar and Grill. “It gives us a clear snapshot of our entire bar and cellar operation which, as we are a large venue with so many tills and pumps across three floors, is really beneficial. It quickly highlights any problems that occur with the dispense equipment or in the cellar, and this allows us to identify and fix them quickly.

“We’ve worked out that iDraught is saving us around £80 a day through reducing draught wastage. It also allows us to compare our till figures with what we have poured so that we can quickly see if the two correlate or if we have a problem. iDraught have also given training to all of our staff and everyone is comfortable with using the system.”

Live in over 2,500 UK bars and increasing, iDraught gives operators a window on every part of the draught beer journey, from cellar to glass, providing detailed but easyto-understand information about beer and cellar temperature, pouring yields, regularity of line cleaning and font use. “In short, it gives operators the information they need to maximise their bar operation, says Steven Alton, managing director (commercial) at Vianet Group. “With the more challenging trading environment of recent times, the iDraught system is gaining traction as pub and bar companies adopt an increasingly sophisticated approach to cellar and bar operations. Such is the power of the system that it is typically adding two to five per cent to gross profit margins on draught products.”

Voodoo Lounge The Voodoo Lounge in Southampton has become the biggest customer to date for the Vodka One draught vodka dispense system from drinks company Hi-Spirits.

After being opened by South Coast Clubs a year ago, the 1,000-capacity venue has installed 11 Vodka One fonts across five bars.

The font dispenses one shot of chilled premium vodka in one second, which has been ideal for a bar where they sell the equivalent of 500 70cl bottles of vodka every week. “The vast majority of our vodka sales are a shot with a mixer, or in a bomb serve with a liqueur,” says the bar’s general manager Toby Loney.

“It’s clear that our spirits service has speeded up significantly, and we’ve also dramatically reduced wastage.”

The Vodka One font is served by two five-litre PET containers of Vodka One, which means very few changeovers.

Vodka One’s link to the epos system also improves stock control, reducing losses through staff error or fraud. Loney adds: “When you lose a shot to theft, it’s not the cost of the product that you really lose but the sale price. The investment in installing Vodka One is more than compensated for by the combination of reduced losses and increased sales.”

Hi-Spirits chairman Jeremy Hill adds: “What we’ve learnt from bars that have already installed Vodka One is that the system really pays for itself at the busiest trading times. The difference that increased volume sales and fewer bottlenecks at the bar on a Friday or Saturday evening makes to the bottom line can be substantial, not only in terms of vodka sales, but through the other drinks that staff have more time to serve.”

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behind the bar

Fit for purpose Specialists in back-bar equipment and design provide advice on making the most of space behind the bar

Behind the bar at The Lexington

W

hen Stacey Thomas took over The Lexington in Islington, north London, in 2008, the back-bar was a “complete mash-up” of equipment and storage that had been cobbled together over time. As well as introducing a specialism in American whiskeys and beers, she wanted to improve the layout behind the bar as staff were getting in each others’ way while making drinks. She tapped into the design expertise of bar equipment specialist Nelson to revamp the main bar on the ground floor and a second bar in the space upstairs that hosts live music. “Because the bar fascias and tops were in good condition, I didn’t want to change them, so Nelson had to work within the limitations that necessitated,” Stacey adds.

The design team came up with a viable solution that created several workstations, allowing four or five bar staff to work together in total harmony. The first step was a CAD drawing so that Stacey and her team could make changes easily, followed by a walk-through “real space” plan before work began. The finished result has clearly designed zones that prevent congestion and mean staff have ready access to everything

EC20 from Manitowoc

they need. Bottles are held in the speed rails while both drainer and solid top glass storage units mean all types of glasses are accessible. Ice wells are conveniently sited, and replenished from the Hoshizaki ice machine in the cellar. The tills can be accessed by several staff members, and further space has been created for backbar drink display. The glasswashers are Nelson Speedclean 50 models, which hold up to 36 pint glasses, sited to one end of the bars at the point that the waiters leave and enter the area. “The difference has been incredible,” says Stacey. “The bars are running at maximum efficiency now and we’re drawing in even more customers. In fact, we regularly serve up to 1,000 people a night.”

Ice machines

Hoshizaki ice machines are the choice of many top bars in the UK, such as Match Bar in London’s West End. It uses the IM65LE-Q to make ball-shaped ice for cocktails which “leaves a lasting impression with cocktail bar customers through visual impact and taste”, says Hoshizaki’s UK brand manager, Tim Davis. With varying models for smaller bars and large operations, Hoshizaki can cater for all kinds of ice, from cubes, cylinders, crescents and flakes to nuggets and star and heart shapes. “Hoshizaki’s range of ice machines allow bartenders to serve high-quality ice that is vital in coping with consumer demand for premium products,” Tim adds.

Efficient use of energy and space are the two main criteria for selecting equipment for behind the bar, says Peter Hunkemoeller, vice president sales for Northern Europe at Manitowoc. “Innovative, space-saving designs and the latest in energy-saving technology have given bar owners the ultimate choice on which model would fit best into their establishment,” he adds. Its ice machines include the EC2 series which are suited for

standard bar operations and can be installed as an under-counter or as a built-in unit.

As well as producing solid, crystal-clear, octagon-shaped ice which is slow to melt, they use up to 30 per cent less energy than other leading models. For larger bars, Manitowoc Ice has launched the Indigo Ice Machine which, with reduced energy and water consumption, can produce up to 295kg of ice per day but is only 76.2cm wide.

For creating crushed ice quickly, Foodservice Equipment Marketing (FEM) has launched the Sirman Alaska ice crusher.

The 150-watt motor rotates the blade at 750 rpm, allowing for different sizes of ice by adjusting the blade. The crushed ice falls into the unit’s large-capacity ice hopper or it can be set up so that the ice falls directly into a glass or cocktail shaker. Made of stainless steel, it measures 217mm wide, 324mm deep and 630mm high to fit easily behind the bar.

Machines from catering equipment supplier DC Products can produce dice, pyramid, granular and flaked ice, with

Self-contained granular icemaker from DC Products

www.barmagazine.co.uk |51

behind the bar production from 20kg to 1,000kg in a day.

“A well presented drink has greater appeal and value than a poorly presented drink, and a large part of the presentation is ice so offering a good selection of different ice types increases the appeal which will therefore help increase your sales,” says director Bob Wood.

Before selecting an ice machine, it is important to assess how much ice will be needed at peak times and how much space you have for it. “Ensure you have a wellventilated area to position your machine as, contrary to popular belief, ice makers do not like less than 10C conditions,” Bob points out. For crystal-clear ice, he advises installing a water filter as mains water will lower the quality of the ice and decrease the lifespan of the machine.

Glasswashers

Factors to consider when buying glasswashers include energy efficiency and water consumption but noise and heat emissions are also important behind the bar, Bob notes. “Double skin casings will reduce noise, operating cost and be cool to touch.” He suggests locating glasswashers by a sink so that debris such as fruit peel can be swilled out before the glasses are put in the machine. “Make sure the machine has integral dosing units for both rinse aid and detergent and a minimum of two baskets,” he adds. “Internal softeners save on space, keep the machine clear of scale build-up and are much easier to operate than external ones.

Using a hot water feed is often the best option for busy bars, points out Henry Stephenson, managing director of catering equipment supplier Stephensons. “This will decrease the time needed to clean the glassware, because the washer can be continually used and there is no waiting time between washes to factor in, whereas with a cold water feed there is up to a three-minute wait per wash.”

Rocket

IM-45NE from Hoshizaki

The increasing switch from glassware to polycarbonate needs to be considered when buying a glasswasher, points out Paul Crowley, marketing director of commercial warewasher specialist Winterhalter. “Polycarbonates scratch more easily at temperatures over 40C, so if your machine offers it, use a lowertemperature programme.You’ll also need appropriate lower-temperature chemicals.

The dosing level of the rinse aid is critical, too – it may need to be adjusted to avoid clouding. Polycarbonates don’t hold heat like glasses do, so they take longer to dry. If that’s an issue, try drying racks.”

Machines with a lower-temperature wash, such as Winterhalter’s ReTemp models, mean glasses come out cooler. “This is a big benefit when the bar is very busy,” Paul explains.

To avoid wafts of steam behind the bar, use glasswashers with heat exchangers, such as the Winterhalter UC Energy, he adds.

“They extract the energy from waste steam to heat the incoming water supply and they don’t just save energy: because there is virtually no escaping steam when the machine is opened at the end of the wash cycle, they improve the bar environment too.” Winterhalter’s new UC Series machines can also enhance the appearance of the back-bar, featuring glass doors and blue interior lighting.

Wexiödisk has created the WD-4, a robust undercounter dishwasher, for busy bars.

The back bar at Rocket restaurant and bar in Canary Wharf in London’s Docklands has a unique design that reflects its location. Fusion Design & Architecture took inspiration from the bank teller drawers used in the City and Docklands for many years. Rocket chief executive James Horler explains: “We took a number of drawers and worked them together to form the design for a behind-the-bar structure.

Having a mix of open and closed units created a greater sense of depth and texture to the aesthetic feel of the design. The drawers allow for spirit bottles to be displayed in a unique and interesting arrangement. With the bottles sitting within the drawers themselves, it conjures connotations that bankers would traditionally keep a bottle of Scotch in their desk at work.”

James adds that practical use was just as important. “The back bar has plenty of shelf space for a good selection of drinks that are regularly used, while speciality bottles and products that are in need of a sales push can be displayed higher up and in view of the customer.” The drawers have become a signature part of the Rocket brand and are incorporated in one of the two bar areas at Rocket At Saltwater in Nottingham.

Reliable, efficient and easy to operate, it has built-in sound and heat insulation. A door clearance height of 340mm makes it suitable for all types of glassware, with a capacity of up to 50 baskets per hour. For ease of storage, empty baskets come in a stackable format while, for baskets full of clean glassware, undercounter trolleys can be used behind the bar itself.

Refrigeration

Sirman Alaska ice crusher from FEM

52| www.barmagazine.co.uk

UC Series from Winterhalter

The challenge to save space also extends to refrigeration, says Malcolm Harling, sales director at Williams Refrigeration. “We’re being challenged to produce refrigeration with similar capacity in a smaller footprint, as well as new products such as cabinets that can be put on the wall.” He points out that LED lighting is also becoming more prevalent for refrigeration equipment.

“These are more energy efficient, cheaper

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behind the bar

True back-bar bottle cooler GDM-9E

to run and last longer. Because they generate less heat, another big benefit is that the lighting itself is not fighting the refrigeration system.”

The latest BC range of coolers from Williams has been designed for busy bars where the temperature needs to be maintained despite bottles being taken out and replenished continually. Designed to look stylish, they are available as singleor double-door counters, manufactured in stainless steel or hardwearing black PVC-coated steel. Variable thermostats allow temperatures to be set between 4C and 10C as needed. The bottle coolers can be free standing or fitted under a back bar worktop or on shelving to give the impression of double-stacking. Some models are available with sleek, curved handles in a bronze brushed finish.

British manufacturer Precision has launched a stylish new back-bar storage range available in different heights. It features four standard models, from 600 to 1350mm wide, each available in three heights, 800, 845 and 900mm. They have glass or solid doors, which can be sliding, and there is a variety of exterior finishes to choose from including mirrored or black stainless steel, and they can be painted to any RAL colour. “Bar designers are increasingly looking for more style and versatility in refrigeration,” says Precision managing director Nicholas Williams. “It’s about keeping cold and looking cool.”

Back-bar equipment from True Refrigeration is also designed to be smart as well as energy efficient and easy to use. They include the GDM 35 glass door merchandiser which holds contents at 0.5C to 3.3C. The merchandisers and bottle coolers have a double-pane thermal glass

Williams bottle cooler BC2

54| www.barmagazine.co.uk

Back-bar Storage from Precision

door with extruded aluminium frames for effective insulation. The doors are selfclosing with a positive seal, torsion-type closure system that ensures no energy is wasted if accidentally left open. For bottled beers, True has designed vertical and horizontal bottle coolers, made to the same specifications as the glass door merchandiser, with internal lighting for effective merchandising.

Getting the back-bar right is essential for merchandising products and making the most of space, says Ken Smith, managing director of bespoke joinery company Crafted & Co. His team works with designers to ensure the space behind the bar is functional and fits in with the overall interior concept. “We had one project in Leyland where we fitted doors which looked like the grilles of old Leyland buses,” Ken recalls. “This reflected the theme of the pub and allowed storage areas to be hidden and not spoil the appearance of the back fitting.”

He adds: “We have seen clients utilising this space more and more by getting storage racks custom made and other storage systems built so that it can be wheeled in and out for cleaning. Once we have the size of the back bar display and an idea of the size and quantity of fridges and coolers required, we work with the designer and client to come up with the design of the unit. It needs to be an eyecatching display as well as being practical for a busy environment.”

Wexiödisk WD-4E

Epos behind the bar With space limited behind the bar, hospitality technology specialist Sigma Touch Solutions has unveiled the industry’s smallest-footprint epos terminals. Made entirely from aluminium, the compact 10-inch i500 sits on an ergonomically-designed base while the i600 (pictured) and i800’s ultra-slim screens house all their electronic parts.

An optional built-in printer is also designed to save space.

Their aluminium chassis disperse heat away from the terminals and out through the bases. This allowed designers to build the i500 and i600 models without integrated heat-controlling fans in favour of fanless, solid-state drives, increasing their durability and removing maintenance costs associated with moving parts. The range also features bezel-free screens that resist the buildup of dust, grease and moisture.

“Blending retail technology with cutting-edge bar and restaurant design is a really important issue in this industry and one that we’ve worked hard to overcome,” explains Tim Van den Branden, managing director of Sigma Touch. “We’ve worked closely with the industry to develop the i600 as a stylish and inconspicuous epos terminal with the slimline look and feel of a consumer product combined with advanced functionality and the durability needed in a busy venue. This becomes much easier to do as processing technology evolves to become more energy efficient and easier to integrate.”

lighting design

Light fantastic Lighting design is an essential element of a bar’s ambience and look, reports Mark Ludmon

W

hen you walk past the latest Adventure Bar of an evening, clusters of lights and neon tempt you into an inviting oasis of warmth and style.

Lighting design plays a key role in controlling the ambience of the new venue in Clapham, south London, devised by Paul Nulty Lighting Design with design company Finch Interiors.

“The lighting design successfully reflects and underlines the Adventure Bar brand and our offer,” says Tom Kidd, one of the directors of the Adventure Bar group. “It’s raw, honest and dramatic.”

The dramatic design comes from using simple theatrical techniques and feature luminaires alongside comfortable lighting for the booths, with low-energy solutions wherever possible. The total expenditure was just £6,500 including a lighting control system, achieved by reclaiming old luminaires and sourcing components such as squirrel cages for the pendants from eBay. A cage area at the back is wrapped with fairy lights, with a striking neon sign saying, “Wait here, I’ve gone for help”, created by Electro Signs. At the front of the bar and along the panelled wall and banquettes, there are clusters of light bulbs. “They provide visual

Adventure Bar in Clapham

56| www.barmagazine.co.uk

emphasis and sparkle, drawing the eye into the space and that of passing trade,” Paul adds.

The use of LED sources at Adventure Bar reflects the phasing out of incandescent light bulbs in favour of LED lamps. While LED is more flexible, Paul points out that it is proving to be one of the biggest challenges in hospitality design because of their higher cost. “The LED affords greater opportunity for long-term cost savings through energy usage. However, hospitality projects are often designed with a three- to five-year design life. This isn’t really enough time to see payback on the increased capital expenditure. Often hospitality projects are delivered on tight budgets and LEDs are inherently more expensive than their incandescent alternatives. They also require complex control systems to dim and create contrast, drama and ambience.”

Paul says this increased layer of cost and complexity will not go away because of increasing legislation, which is why bar owners are turning to specialist lighting designers to find ways of maximising budgets. But he adds a word of caution: “You really do get what you pay for when it comes to LEDs. Cheap ones are ‘cold’ to

Apres bar in Sutton Coldfield

look at, dim poorly, if at all, and do nothing to create the ambience necessary in the hospitality industry.”

Cleverly concealed RGB LED strips were used to enhance the striking interior of Town & Country Inns’ new Apres bar in the Mere Green area of Sutton Coldfield, West Midlands. The lighting strips integrate with a wave of ply latticework that runs along the ceiling and down one wall, changing colour from pale golds and aquas in the daytime to the Apres concept’s signature reds during the evening. This geometric lattice design was carried through with the addition of new Foscanini Tress pendants over the bar and booth areas, again in the concept’s trademark red. The striking lighting scheme was devised by Tyson Lighting with designer Matt Rawlinson of Raw Design to accentuate the Apres brand’s new look inspired by contemporary northern European modernist design.

A combination of contemporary and retro lighting was used to help create a stylish, glamorous interior for the Aspers Casino at Westfield Stratford City in east London.

From the gaming room to the Sky Bar on the roof, the lighting schemes were created

by Inspired by Design. They include the striking, organic-style Ceiling Swirl which

lighting design

Blue Boar

echoes the ripples and swirls of water, positioned over the casino’s private bar.

Diffused light has been created over the poker tables by using hand-pleated Taupe Organza circular shades while clusters of 1950s-style Circular Pendulum ceiling lights

Twisted glass chandelier at Holiday Inn

with black silk shades add to the ambience of the restaurant and gaming tables.

Inspired by Design also worked for Gala Casino in Russell Square, London, commissioned by Fisch Design to revamp the lighting to create a “wow factor”. After the removal of a crystal chandelier, a new centrepiece was needed for the gaming room so Inspired by Design came up with a large crystal bead chain light feature.

Maninder Lloyla, creative director at Fisch Design, says: “Overall the lighting was a key factor in the design but we were looking for a bold statement, something to create a bit of a talking point. The effect of the new feature is like a crystal waterfall in the middle of the gaming room.”

Bold, dramatic lighting features are one of the specialisms of Lightstyle, which has created stunning stairwell lighting for hotels and restaurants such as The Warrington pub and restaurant in Maida Vale, London, previously part of Gordon Ramsay Holdings and now run by Faucet Inn. For the Holiday Inn Express in Oxford Road in Manchester city centre, Lightstyle created a twisted class chandelier four metres in height and 1,400cm in diameter for designer Lautus Design of Guernsey, creating a “wow factor” for guests arriving at the hotel.

A former government building has been transformed into the InterContinental London Westminster hotel, including the stand-alone Blue Boar Bar & Restaurant.

RPW Design worked on the interior design, including the decorative lighting, for all the public areas including the intimate, wood-panelled cocktail bar.

Reclaimed antiques were transformed into unusual lighting by Antiques By Design, such as a light made from an oldfashioned radio speaker (pictured above).

Pendant lights made of antique nickel complement the bar’s masculine style and are grouped or hung individually to create intimate lighting above each seating area, sourced from Marston & Langinger (pictured below).

Bespoke industrial-style lights over the bar were designed by RPW Design to fit into the overall masculine, clubby design concept but to add an edgy look.

They were made for the bar by Frandsen Projekt in Denmark.

www.barmagazine.co.uk |57

lighting design

Ceiling Swirl at Aspers Westfield Stratford City

Industrial-style light fittings are particularly on trend at the moment, from reclaimed metal factory lights to old schoolroom pendants. This demand is met by the Urban Vintage range from furniture and interiors specialist Andy Thornton, which has unveiled more vintage and industrial contract lighting for 2013. Additions include a new collection of industrial pendants in chrome and old white, with matching wall lights available to complement the look. “The pendants look particularly effective hanging over a bar or table,” says Lucie Bartle of Andy Thornton, “and would look equally striking in a very contemporary interior or to complement the more industrial ‘lived-in’ look which is so in demand at the moment.”

New industrial pendants from Andy Thornton

58| www.barmagazine.co.uk

Moka in Crawley

SGM brings dramatic lighting to clubs A centrepiece of Luminar Group’s new Moka nightclub in Crawley, West Sussex, is a dramatic ceiling starburst using 120 LT-100 LED pixel tubes from lighting specialist SGM. Run from a proprietary media server, they have been rendered and pixel-mapped so that lighting chase sequences can change from resembling a spectrum analyser to sending waves shimmering through the one-metre rods.

Lighting technician Paul Manser was impressed by the LEDs. “I have used LED systems before but not in this format.

Anything that I have used hasn’t provided any kind of pattern definition. This really expands my creativity.” The rig is accentuated by six of SGM’s powerful Idea Beam 300 automated heads which merge with pre-existing equipment to enhance the dancing experience.

The LT-100s build up through the night, starting by just flickering on the edges but bursting with more graphic effects when the dancefloor is buzzing, mostly controlled manually. At the end of the evening, it cross-fades bright slabs of colour and then goes completely white to signal it is time to go. “Customers are now getting used to it, and it really helps the crowds disperse quickly,” says general

Wonderland in Maidstone

manager Adam Foxley. “The lighting is fantastic. We are using it very much as a special effect and I am sure it’s one reason that the club has been running at capacity.”

The installation was carried out by Technical Arts, and the SGM fixtures were supplied by UK distributor LED Projects.

The overall club was designed by Design At Source. More on page 12.

More than 1,000 LED light sources from SGM have been used at the new 1,800-capacity Wonderland nightclub in Maidstone, Kent. Formerly a Liquid club, a stunning new look has been designed by Terri Naylor of Dakota House of Design for operator No Saints.

LED paper lanterns greet customers as they arrive in the foyer and walkways while the main club space, called Tomorrow, features flown arrays of eight SGM SP-6 Six Pack blinders and four banks of four SGM X-5 white strobes which pulse onto the dancefloor, punctuating the beam action from 24 SGM Beam 300 moving heads. The centrepiece is an overhang comprising 225 of SGM’s one-metre LT-100 pixel tubes, interspersed with 784 bright Led Pix LP-700 pixel cubes, zipping along the ceiling between each row.

Global sourcing and in-house bespoke manufacturing conceptual design support through to full supply chain for contemporary social environments

See more examples of our work on www.tyson-lighting.co.uk Tel: 01254 266000 • Email: sales@tyson-lighting.co.uk To find out more about us visit www.tyson-lighting.co.uk/companybrief

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show preview

ScotHot in 2011

What’s hot at ScotHot

A look ahead at the features, talks and products at March’s hospitality trade show in Scotland

S

cotland’s largest hospitality trade show, ScotHot, is celebrating its 40th year in March, offering ideas and inspiration for bars and restaurants. Held every two years, the three-day exhibition returns to Glasgow’s SECC from March 4 to 6, bringing together innovative products and culinary competitions alongside presentations and talks.

With more than 8,000 visitors expected, the event has added new features such as the Spotlight Stage with live demonstrations, presentations and talks on the latest techniques and current and future trends.

Confirmed guest speakers include Chris Galvin of Galvin Restaurants, enterprise and tourism minister Fergus Ewing MSP, and Jody Marshall from Ballathie House Hotel, Perthshire, which has a bar specialising in malt whisky and cocktails.Victor Brierley will talk about The Whisky Ambassador education programme that he co-founded for improving the standards of whisky

Whitefficiency SelfCookingCenter

60| www.barmagazine.co.uk

knowledge among staff in bars in Scotland.

Other attractions will include the announcement of the 40 most influential figures in the Scottish hospitality, tourism and catering industries, HotScots Power 40. The Scottish Culinary Championships, which date back over 50 years, are expected to attract more than 400 entries across 50 competitions which include the new Scottish Restaurant Challenge and The ScotHot Classic. The competition winners will be celebrated along with those of the Scottish Chef of the Year and the World Culinary Grand Prix at the ScotHot Awards Dinner at the Grand Central Hotel on the evening of March 6.

A new initiative to promote the financial benefits of operating bars and restaurants sustainably will be showcased at ScotHot after it was launched at the Hospitality Show at Birmingham NEC in January. Fresh Montgomery – the company behind both events – has introduced Save & Sustain in partnership with the Responsible Hospitality Partnership. It enables visitors to calculate how much money and carbon they can save in running their businesses.

Visitors can see the best new products and services from hundreds of exhibitors ranging from small, local independents within the Scotland Food and Drink and the Source Local pavilions through to international companies such as drinks

group Heineken UK. Furniture and interior design ideas will be provided by exhibitors such as Burgess Furniture, Curtis Furniture, Dining Chairs UK, Elite Contract Furniture, Hotel Contract Interiors, Morris Contract Furniture and Satelliet Browns. For sourcing new epos systems, exhibitors include ACR Cash Register Systems, Bleep UK, Cunninghams and RMS. Support with recruitment will be provided by the likes of Caterer.com, while advice on music in your venue will be available from PPL, which licenses music played in public.

Many of the exhibitors will be showcasing equipment for kitchens and bars such as refrigeration specialists Liebherr and Taylor. Rational will be putting its SelfCookingCenter Whitefficiency through its paces on its stand, demonstrating how the combi oven can be used for food throughout the day and night from croissants, muffins, grilled bacon, sausages, tomatoes, hash browns and eggs through to pizzas, steaks and chips.Visitors will be able to taste food prepared in the combi oven including meat that has been roasted overnight and, once cooked, held for up to 24 hours.

ScotHot is free to trade visitors when registering online in advance at www.

ScotHot.com, which also provides up-todate lists of exhibitors and talks.

bar essentials

Top-quality towels

Coffee time

Established over 20 years ago, Brennard Textiles is a leading supplier of fine-quality contract towels, bath mats, bathrobes, bed linen and table linen. Headed by a team with backgrounds in the textile industry and customer service, it works with clients such as hotels, drinks companies and promotions companies. Its portfolio includes specially interwoven towels, printed towels, golf towels and interwoven and screen-printed bar towels.

Call 01706 868444 or visit www.brennardtextiles.co.uk.

Gaggia’s Concetto machine is ideal for bars and pubs where good coffee is required but staff are under pressure.

Marketed in the UK by Watermark and available through dealers nationwide, the automatic bean-tocup machine is simple to use and can make 150 cups a day.

Its built-in coffee grinder serves freshly ground coffee at the push of a button, plus a steam wand can froth up milk if required. It can use ground coffee as well as beans. Call 01494 785758 or visit www. watermark.uk.com.

Beer on the move

Artis adds Duralex

True Refrigeration has introduced a direct draw beer dispenser – a cooled unit that serves draught lagers at the correct temperature. It has a refrigerated storage area under the slide top for chilled glasses or other products.

Models have one or two 77mm diameter stainless-steel insulated beer columns. Cold air is directed into the beer column to reduce foaming and wastage. It is selfcontained, can be plugged into the mains electricity and needs no plumbing. Call 01709 888888 or visit www.truemfg.com/uk.

Artis, leading supplier of tableware and glassware, has launched a range of Duralex tempered glassware products in modern and classic designs after being appointed master distributor of the French brand in the UK. Products range from tumblers and cups to plates, bowls, ramekins and mugs. The tempered glass means they are extremely durable and highly resistant to breakage and thermal shock.

Visit www.artis-uk.com/duralex or call 020 8391 5544.

New finance plans

Hot water on tap

Porkka UK has introduced a range of finance plans to help catering businesses spread the cost of investment in new, more efficient equipment. They include interest-free credit for between one and two years, one- to five-year lease facilities, no deposit terms and fixed monthly payments.

“These are challenging times for catering businesses, many of which lack the capital to make investments that would reduce their overheads and boost their profitability,” explained UK sales and marketing director Bob Littler.

Visit www.porkka.co.uk.

Water systems specialist Vivreau has introduced a high-capacity 10-litre water boiler which has been designed to be used with the company’s stylish Vi Tap. It is designed for operators that need large quantities of boiling hot water on tap at the touch of a button.

It maintains the water at a constant temperature of 97C which can be dispensed instantly via the Vi Tap mains-fed water system. The Vi Tap also supplies chilled still and sparkling water.

Call 0845 674 9655 or visit www.vivreau.co.uk.

Foster adds counters

New brand for Stephensons

Foster Refrigerator has launched an all-new range of five counter workstations to complement its EcoPro G2 range which was launched last year. The new counters incorporate many of the innovative design elements first seen in the G2 cabinet range. Features include the “smartphone-style” high-visibility touch-sensitive Fuzzy Logic II control panel and a newly designed fascia panel while the use of high-performance Cyclopentane foam creates market-leading levels of insulation performance. Visit www.fosterrefrigerator.co.uk

Premium ceramics manufacturer Villeroy & Boch has selected Stockport-based catering equipment supplier Stephensons as its exclusive tableware distributor for the north-west.

Stephensons now stocks key lines including NewWave (pictured), Corpo, Universal White, Easy White, Bella, Stella, Marchesi, Dune, Perimeter, Pi Carre, and Cera. The complete seven-piece sets, including demitasse spoons, in the Oscar and Notting Hill cutlery ranges and key lines from the Destination, Function and La Divina glassware collections are also available.

Visit www.stephensons.com. www.barmagazine.co.uk |61

TM

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62| www.barmagazine.co.uk

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www.barmagazine.co.uk |63

Showcase

60x80mm_ad_for_Bar_Mag_stage2:Layout 1

NEW Iconic Duralex tough, tempered glassware

Now available from Artis!

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

10/12/12

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fitzimpressions 0845 052 3635

contemporary upholstery & fixed seating specialist

fitzimpressions.co.uk

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

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

Does your venue need a facelift before christmas?

Specialits, Banquette Seating, Booth

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

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

You only get one chance to impress make it Fitzimpressions

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

Dont just take our word for it...

Add the ‘Wow Factor’ to your venue

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

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

TOUCH SCREEN KARAOKE from KARAOKE UK LTD This machine will print out A-Z Artist or Track List Karaoke Song books in Excel 3. Song Packages are available.

Visit www.karaoke-uk.co.uk or call 0161 449 0441

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

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

Leisure Interior Solutions

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

Connections ALCOHOLIC BEVERAGES

EPOS

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

AUDIO VISUAL

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

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

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

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

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

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

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

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

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

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

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

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

OUTDOOR SOLUTIONS

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

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

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

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

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

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

SEAMLESS RESIN FLOORING

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

BESPOKE DIGITAL WALLPAPER

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

inn-fresco Newmarket Approach, Leeds, LS9 0RJ T: 0870 80 30 199 F: 0113 249 2228 E: info@inn-fresco.co.uk W: www.inn-fresco.co.uk

FLOORING

BAR EQUIPMENT

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

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

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

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

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

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

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

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

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

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

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

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

diary

bar

Mixing it up >>

strained into a champagne coupe. It is garnished with rose petals and two raspberries on a stick.

Heart-shaped cucumbers were all the rage when they were introduced last year in time for Valentine’s Day. This year, they are being recommended as the perfect garnish for romantic cocktails with Hendrick’s Gin, famously made using cucumber as a botanical. The cucumbers achieve their heart shape by being grown in a mould for about 10 days. Combine this with some heart-pumping spice, and you have a new Hendrick’s serve, the StGermain De Pres, which has been created for Valentine’s Day. This mixes 40ml of the gin with 20ml of St-Germain elderflower liqueur, 20ml of elderflower cordial, 20ml of lime juice, a barspoon of cucumber juice and five dashes of Thai chilli tincture – plus a heart-shaped cucumber slice floating on top.

Henrick’s has also been used for a Valentine’s Day cocktail at Bar 45 at Dorchester Collection’s 45 Park Lane in London. Head bartender Stefano Cossio has created the Forbidden Kiss which combines the gin with fresh raspberries, rose elixir and lemon juice, shaken and

66| www.barmagazine.co.uk

At London’s May Fair Hotel, they have created a luxurious afternoon tea for wooing your Valentine with cocktails.

The romantic Aphro-teasiac Afternoon Tea includes canapés such as white truffle and honey-glazed pork and oysters Rockefeller served with a choice of drinks.

These include a Cardamom, Cinnamon and Honey Mule or a Pomegranate and Vanilla Martini. Even more exotic options include a spicy Siberian Ginseng, Lemongrass and Ginger Cooler, or you could just settle for a shot of basil and limoncello or a shot of liquid strawberry cheesecake. Priced £25 or £50 per person, the packages are available from February 8 to 17.

Some fantastic cocktails feature in a new book from Rick Bayless, chef of Frontera Grill and

Topolobampo in Chicago, which has been brought out in the UK by John Wiley & Sons for publisher Norton.

For the first time, he has shared 60 recipes from his restaurant, from Margaritas to guacamoles and snacks. With his wife Deann and Frontera’s mixologist Jordan Johnston, Rick provides ideas for playing with tequila and mezcal in a book packed with recipes and pictures. It includes his recipe for a perfect Margarita, called the Topolo, which mixes tequila with orange liqueur and his own Mexican-style limonada lime drink. The book, called Frontera, costs £17.99.

Later this year, British actor Idris Elba will be seen playing Nelson Mandela and then a Norse god in the latest Thor movie while on TV screens he will be returning as maverick police detective Luther on BBC1 (pictured).

However, for now, he is taking time out to return to his other love, DJing. Under the moniker of DJ Driis, he is guesting for seven Fridays until March 15 at late-night bar Love & Liquor in Kilburn, west London. With his fame both sides of the Atlantic, he can probably expect a bigger turn-out than when he started DJ-ing 26 years ago at the age of 14.

Michael Stringer of Hire The Barman predicts bar trends in 2013

L

ast year was one of the most progressive years for the cocktail industry since my career started.

We saw a boost in molecular mixology, private-hire bartenders and the gin revival. There are a few things which I have seen progressively emerge in the past few months which I predict will be a huge hit in 2013.

The main thing I have seen is what I call the “anti-blah backlash”. A disturbing amount of high-end drinking establishments seem to have taken away the idea that drinking is fun. I think 2013 will see a much healthier display of bartenders having fun, serving up quicker and quirkier drinks in a much less “broom up the backside” style. We are in a fun industry so let’s act like it!

“Meat bars” also seem to be taking over the UK. Gone are the days when a little bowl of salted peanuts and bag of cheddar and onion crisps were enough to satisfy the appetite of a discerning cocktalian. Bars are serving up not just bacon-infused Martini drinks, but have a huge range of steaks on offer alongside your Old Fashioned and Martinez.

The promotion of bartenders and their bars also seems to be a popular transition into 2013. With media-sharing websites such as YouTube, Facebook and Twitter, it has never been easier for mixologists to upload videos and images of them strutting their stuff behind the bar, and for potential clientele to see what their bar experience will be like before heading out.

Also keep a look-out for many more barrel-aged cocktails, carbonated drinks, the next stage of molecular mixology, “culinary cocktails”, and skinny cocktails.

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