Bar Magazine February 2024 by Cogent Multimedia Ltd

February 2024

THE UK’S LEADING PUBLICATION FOR HOSPITALITY PROFESSIONALS

A special thank you to all of the names showing their shared passion in helping us highlight the amazing achievements of the hospitality industry.

February 2024

elcome to Bar Magazine’s February issue – the place you’ll find an abundance of hospitality’s hottest trends and invaluable industry insights. With the new year now in full swing, this month, we get down to business, focusing on the role of edible dishes in your venue. In our Food and Drink Pairing focus, we look at how exceptional eats can make or break your venue, sharing how your bar can utilise gastronomic delights to further elevate your liquid serves, and vice versa. Alongside this, we bring you an exciting Technology feature, in which we detail this year’s hottest trends in the world of tech! Looking at hospitality’s latest innovations, we turn to industry experts who share the growing role of technology in bars, the plethora of benefits it can bring, and finally, why venues should be stepping into the digital world with confidence! Did you attend the Bar Magazine Awards? We reveal everything you need to know about the spectacular night for hospitality, announcing the winners and sharing words of the judges from the special evening. Head to the Bar Magazine Awards pages to find our BMA roundup! Among our exclusive focuses, you will also find our spectacular regular features including Hospitality Heroes, New Creations, Venue of the Month and Hospitality Around the World. Enjoy!

February 2024

THE UK’S LEADING PUBLICATION FOR HOSPITALITY PROFESSIONALS

Cover: QuornPro www.quornpro.com Get Inspired on Instagram: @quornpro

ELEASHA PRITCHARD EDITOR

EDITOR

ADMINISTRATION MANAGER

DESIGN & PRODUCTION

Eleasha Pritchard ep@cimltd.co.uk

Natalie Murray admin@cimltd.co.uk Tel 01795 509103

James Taylor Grant Waters

CREDIT FACILITIES MANAGER

Tom Woollin

PUBLICATION MANAGER Manjeet Griffiths manjeet@cimltd.co.uk Tel 01795 509109

ACCOUNT MANAGER Jazmine Davis jazmine@cimltd.co.uk Tel 01795 509109

Gwen Lee creditcontrol@cimltd.co.uk Tel 01795 509103

MARKETING MANAGER Lucas Payne lucas@cimltd.co.uk

SALES DIRECTOR CHIEF EXECUTIVE John Denning @barmagazineuk Bar Magazine UK

© 2024 TGM Publishing Limited, 1st Floor, Saphir House, 5 Jubilee Way, 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 TGM Publishing 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.

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Contents 12

HOSPITALITY HEROES This month, we speak with Kate Nicholls OBE, CEO of UKHospitality, who shares more about her prestigious career in the industry, revealing the elements to her success and how she is helping hospitality, one venue at a time.

BAR MAGAZINE AWARDS What a spectacular night the BMAs was! If you weren’t there, we reveal everything you need to know about the awards in the BMA Roundup.

FOOD AND DRINK PAIRING We reveal the importance of exceptional food and drink combinations, how your venue can achieve synergy between the two and the benefits this brings.

40 NEW CREATIONS Sophie Bratt, Bar Manager at Nobu Hotel London Portman Square, shares a spectacular serve, Shadow on the Wall, which pairs perfectly with edible delights.

42 SOCIAL MEDIA LOOKBOOK This month, we share our favourite food and drink matches from some exceptional venues!

50 VENUE OF THE MONTH Atelier Coupette.

TECHNOLOGY We delve into the digital world, sharing 2024 tech trends your venue should be looking out for.

62 HOSPITALITY AROUND THE WORLD Le Petit Beefbar Paris.

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DRINKS NEWS

Bolsius Professional Launches the 30 Hour Burn Relight Candle

olsius, the largest candle manufacturer in Europe, unveils its latest innovation this month in its Bolsius Professional range – the 30-hour burn Relight® candle. Specifically crafted to enhance the ambience for special dining moments, this new addition to the Bolsius Professional Relight® range is a game-changer. The 30-hour Relight® Candle is designed to be a safe and ideal atmosphere-enhancing light, providing operators with a long-lasting and

versatile solution. With its relightable and easy-to-replace features, this candle ensures a hasslefree experience for operators aiming to create the perfect setting. The extensive colour options in the Relight® range allow operators to swiftly change the colour of the candle, catering to various moods and occasions while also emphasising sustainability by minimising waste. www.bolsiusprofessional.co.uk

Greene King Launches New Cask Calendar

reene King, the UK’s leading pub company and brewer, is excited to announce the launch of its 2024 calendar of cask beers following the success of last year’s first Fresh Cask Releases calendar. As part of the brewer’s commitment to the future of cask, the Fresh Cask Releases calendar provides pubs with rotating styles and flavours. The calendar resulted in driving great success for cask in 2023, with an increase of 42% in volume of Greene King’s seasonal ales vs 2022*. This year’s seasonal calendar includes 13 limited-edition beers available at key

times of the year and kicks off with Fireside, the 4.5% ruby winter ale that will ward off the January chills. The winter ale offers a mellow fruity finish and grapefruit and lemon citrus characters. The addition of black malt also adds to the flavour, creating the perfect balance of warmth and refreshment. To order from the Cask Fresh Releases Calendar, contact your Greene King sales representative or call 0345 600 1799. *Data provided from Greene King Sales Data for 2023 **Source CGA Key events uplift analysis 2023

World of Zing Relaunches RTD’s in Paper Bottles

he original craft bottled cocktail specialist, World of Zing, is proud to announce a relaunch of its cocktail range, offering the world’s first range of RTD cocktails in Frugal Paper Bottles. Founded by Pritesh Mody, global mixologist and regular cocktail presenter on Channel 4’s Sunday Brunch, World of Zing was launched as the first mainstream ready to serve cocktail company. Now, the brand introduces a new flavour range and look, with recyclable bottles that are lighter, safer, and better for the environment than glass. The Frugal Paper Bottle is made up of a 94% recyclable paperboard outer, and uses up to 77% less plastic than a plastic bottle. The bottles are also five times lighter than a normal glass bottle and require less protective packaging, reducing transport costs and resulting in a carbon footprint

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that is six times lower than a normal glass bottle. Furthermore, empty bottles can be flattened to reduce space requirements once used, in turn decreasing waste costs.

The new range is available now to ontrade and retail. For sales enquiries, please contact DrinksOne or visit www.WorldofZing.com.

DRINKS NEWS

Brand-New Smirnoff Flavour: ‘Spicy Tamarind’

mirnoff, the number one vodka brand in GB, is introducing a brand-new flavour expression to its growing vodka portfolio in GB. Smirnoff Spicy Tamarind (30% ABV) is available now in 70cl bottles across the on-trade, as well as grocery and wholesale. Smirnoff Spicy Tamarind has been crafted with juicy tamarind fruit, notes of zingy lime, spice from a mix of chillies and the smooth taste of Smirnoff vodka to create a bold and sweet-meets-spicy flavour. As flavoured vodka continues to grow, and with spicy flavours leading the way in GB food and drink culture, Smirnoff Spicy Tamarind is set to spearhead the category with its latest innovation. The new liquid is perfect for consumers who are on the lookout for unique and exciting experiences. The Mexcianinspired bottle has been designed to stand out on shelf or on a back bar. It features a vibrant design bursting with colour and a label that contains phosphorescent ink for a glow in the dark effect.

Introducing Planteray Cut & Dry Coconut Rum

reating Cut & Dry was a labour of love and the result of four years of experimentation to find the perfect balance of natural coconut infusion for our delicious Barbadian rum. To capture the essence of Barbados, the birthplace of rum, WIRD partnered with local coconut farmers who have been cultivating delicious coconuts for generations. Handpicked at the peak of maturity, the white flesh of the coconut is meticulously cut and dried, preserving the pure coconut flavour. The flesh is then infused in Barbados rums, creating an expression that perfectly blends the rich flavours of Bajan rum with the tropical goodness of farm-fresh coconuts. And there are no cutting corners, it takes one coconut to make one litre of Cut & Dry. Bottles with the Planteray Rum name will roll out globally as of January 2024, each market undertaking its own transition plan from old name to new. Available globally in USA, UK, France and the Caribbean, Planteray Cut & Dry Coconut Rum is bottled at 40% ABV (80 proof) with a suggested retail price of £42.00 / €45.99.

Gusbourne Announces Appointment of Chief Executive Officer

usbourne, one of the UK’s leading sparkling and fine wine producers announces that Jonathan White has been appointed as Chief Executive Officer designate, following a rigorous internal and external search process. Gusbourne is delighted to have promoted internally, with Jonathan having worked at Gusbourne since 2018. Jonathan is currently Marketing Director and during his tenure with the business he has been instrumental in the careful development and global expansion of the Gusbourne brand and establishment of a market-leading cellar door and direct to consumer sales channel. Prior to Gusbourne, Jonathan gained wine industry experience at independent wine distributor Armit Wines and at worldrenowned wine and spirits merchant Berry Bros. & Rudd. In addition, the Company has reorganised responsibilities across the leadership team. Simon Bradbury will be appointed as Chief

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Commercial Officer, previously being Global Sales Director. Simon will be responsible for direct to consumer, alongside his existing responsibility for Trade, Corporate and International Sales. Katharine Berry,

Group Chief Financial Officer, will take on responsibility for vineyard and wine operations alongside her existing remit covering Finance, HR and IT.

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DRINKS NEWS

Neurita Launches Picante Flavoured Tequila

Pepsi Unveils Major Rebrand To Shake Up The Cola Category

ith drinks entrepreneur and founder Lucy Smith predicting a margarita heatwave this summer, her supremely stylish, flavoured tequila brand Neurita has further fortified its offering with the roll out of its new spicy Neurita Tequila Blanco Picante. Tapping into the growing popularity of spicy margaritas and other chilli-based serves, Neurita Picante (35% abv) is made with the finest agave Tequila Blanco, which is then infused with natural fiery Scotch Bonnet chilli, green chilli and tangerine extracts. Specially crafted for margaritas, Neurita provides the perfect, low sugar base for classic margarita cocktails and other tequila serves meaning additional sugary liqueurs

are not required. Now available to the pubs, bars and hospitality businesses, the Neurita Picante, joins the award-winning Neurita Tequila Blanco Citrus and Neurita Tequila Blanco Rosa in the Love Drinks portfolio.

Kingstone Press Returns To the On-Trade

ston Manor Cider is proud to announce its leading UK on-trade cider brand, Kingstone Press, is making its long-awaited return to pubs and bars across the country. Exclusively available on draught, the award-winning cider will return in both its traditional apple and wild berry flavours. Being rolled out to the on-trade from the 1st of March, available exclusively through HB Clark. Kingstone Press is expertly crafted by cider makers at the Aston Manor Cider Mill on the banks of the River Severn. Created using a delicious blend of bittersweet

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Michelin and Dabinett apples grown in our orchards across Herefordshire and Worcestershire balanced with the juice from eating apples. The result? A refreshingly good cider, crafted with care, in a modern way to ensure you get a quality cider every time with Kingstone Press. Kingstone Press is also available in 500ml Glass & PET formats. For further information about Kingstone Press, please contact: sales@hbclark.co.uk 01924 290149 or visit www.kingstonepress.co.uk. 1 Trinity McQueen Research 2019

epsi is unveiling a complete rebrand in March, with exciting new pack designs for all formats rolling out across the licensed channel. The rebrand will create a consistent identity across the Pepsi MAX®, diet, regular and flavoured cola ranges, with a soft rollout on dispense, applying to new installs only. Alongside the POS highlighting the new branding, the rebrand will be supported with new glassware, and bottle formats of Pepsi in outlet will also sport a new label design too. With the goal of attracting younger consumers, while retaining existing customers, the rebrand focuses on great taste and refreshment – reasons that align with research showing 70% of cola consumption occasions are driven by consumers who say they ‘enjoy the taste’ . The roll-out will be supported by a fully integrated campaign, including TV, radio, out-of-home and experiential marketing. In line with Pepsi’s Thirsty for More campaign, it will highlight Pepsi’s commitment to celebrating those who challenge conventions and want to have fun, while forging deeper connections through shared passions. The campaign underscores how the great, bold taste of Pepsi fuels these moments of enjoyment. The rebrand forms part of Pepsi’s vision to ensure long-term growth in the cola category. By modernising its flagship Pepsi brand with bolder, more vibrant packaging, this refresh helps operators capitalise on sales amid evolving consumer tastes.

Art of Italicus Aperitivo Challenge Returns For 2024

rinks and hospitality charity The Drinks Trust is expanding its Develop offering with a new education programme with Barfection, an organisation dedicated to empowering disengaged and underprivileged individuals and unlocking their potential in the drinks and hospitality industry.   The new ‘Barfection Academy’ programme will be powered by Kingsland Drinks - as part of its long-standing support of The Drinks Trust and its goal to help build a better drinks industry – and will offer funded places to members of the trade in the North West of England and London from January 2024. The first courses will focus on helping beneficiaries reach their career goals by building skills in the hospitality and drinks sectors.    The Drinks Trust is dedicated to supporting the drinks and hospitality industry, offering financial aid, wellbeing support, and opportunities for skills development, while Kingsland Drinks is one of the UK’s largest full-service drinks companies and employs over 400 people in Greater Manchester.   To apply, unemployed or low income earners (below £26,000/ vear) can visit the Drinks Trust website: www.drinkstrust.org.uk

his year, The Art of ITALICUS Aperitivo Challenge returns for its sixth edition, inviting bartenders from around the world to create an original and unique aperitivo cocktail inspired by any form of art and crafted using ITALICUS Rosolio di Bergamotto. The winner of the renowned industry challenge will be crowned ITALICUS Bar Artist of the Year 2024 and win a trip to Miami for a once in a lifetime mentorship program with Cafe La Trova by Julio Cabrera. Nominated in 2023 as one of the Worlds 50 Best Bars, Cafe La Trova is the true embodiment of hospitality, welcoming guests with impeccable warmth, attention to detail and service, crafting a truly memorable experience for anyone who visits. As part of the prize, the 2024 ITALICUS Bar Artist will have the opportunity to experience what makes this bar truly special and discover one of the most vibrant art cultures in Miami’s iconic surroundings. Applications for The Art of ITALICUS Aperitivo Challenge 2024 will be open from 9th January through to 20th February. Recipes can be submitted via the website: www.artofitalicus.com Entrants are also encouraged to share their creations on social media ahead of the competition, using the following hashtags: #ITALICUS #ROSOLIODIBERGAMOTTO #ARTOFITALICUS #AOI24

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INDUSTRY NEWS

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HOSPITALITY HEROES

Kate Nicholls OBE WE HAVE THE PLEASURE OF SITTING DOWN WITH KATE NICHOLLS OBE, CHIEF EXECUTIVE OF UKHOSPITALITY, WHO TALKS HER IMPRESSIVE CAREER, SHARING DETAILS ABOUT UKHOSPITALITY AND OFFERING SOME WISE WORDS FOR THE INDUSTRY. KATE, PLEASE TELL US ABOUT THE STORY OF YOUR CAREER SO FAR. I’m Kate Nicholls and I’m the Chief Executive of UKHospitality, the leading voice for the hospitality and representative body for the entire breadth of the sector. I’ve worked in the sector for much of my career, having joined Whitbread after working in both the House of Commons and European Parliament.

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I’ve led UKHospitality since its inception since 2018, when it was formed through the merger of the ALMR and BHA. I led the ALMR into the merger as its CEO, having previously been its Strategic Affairs Director.

WHAT DO YOU LOVE MOST ABOUT THE UK’S HOSPITALITY SECTOR? There are too many things to mention, but

the variety of the sector and its resilience are near the top of the list. At UKHospitality, we represent everyone from bars and pubs to bowling alleys and leisure parks, so you really get to appreciate the huge range of businesses operating in the sector and just how diverse we really are. Within that melting pot that is hospitality, our people are what make the sector tick and everyone has such passion for what we do. After the past five years, it would

HOSPITALITY HEROES

be remiss of me not to list the sector’s resilience in this section. Through the pandemic and now through a brutal cost-ofdoing-business crisis, operators have gone through a lot but they continue to fight, and that attitude is something I love about hospitality. Also, there’s no getting away from the fact that hospitality is fun! Our venues have the honour to host people’s social activities, life events and memorable occasions, as well as the more day-to-day yet important things like a simple meal or meeting friends to catch up over a drink. It’s a sector that reaches into lives and livelihoods in every community and has the power to bring people together, enrich lives and bolster local economies.

WHAT, IN YOUR OPINION, HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS? I’ve been incredibly fortunate to work with exceptionally talented individuals in recent years within UKHospitality and the ALMR. They’ve worked extremely hard to deliver the vision that they help us to shape for hospitality and to support our members. I’ve also worked closely with our fantastic members, who take time out of their hectic schedules to support our work – whether that be contributing to meetings, our groups or forums, hosting politicians’ visits or conducting media interviews. What we do wouldn’t be possible without our members so they have been hugely important.

WHAT HAS BEEN AN IMPORTANT LESSON YOU HAVE LEARNT WITHIN YOUR CAREER? Perhaps not a lesson, but the best advice I’ve ever been given is to ‘lift as you climb’. This is something I’ve tried to do throughout my career, particularly being a woman working in several maledominated industries. It came from one of my first bosses at Whitbread, who always emphasised the importance of being helpful and supportive to everyone, and I’ve tried to carry it through to others and build supportive networks. It certainly underpinned my work in my role at UKHospitality.

PLEASE TELL US MORE ABOUT UKHOSPITALITY AND THE WORK YOU DO FOR UK VENUES. UKHospitality is the leading trade body for the sector, providing one voice for hospitality businesses. As I mentioned above, we represent everyone within the sector, from pubs, bars, restaurants and

hotels to contract catering, holiday parks and theme parks, and so much more. We are the sector’s voice into Government, engaging with politicians and officials at national, devolved, regional and local levels, to represent your views and ensure any legislation or regulation works for hospitality businesses. We pride ourselves on knowing the sector inside and out, so we’re there to give you expert advice, guidance and insight into key sector issues. We also like to provide our own hospitality too, so we have a number of events throughout the year to help our members network and create new contacts. In total, we already represent over 130,000 venues and we’re growing. If you’re not a member already, come and join us!

WHAT, IN YOUR OPINION, DOES THE HOSPITALITY LANDSCAPE IN 2024 LOOK LIKE? AND WHAT ADVICE DO YOU GIVE BAR OWNERS TO ENSURE A SUCCESSFUL YEAR? It would be foolish to predict calmer waters ahead, given the experience we’ve all had recently, and I think it’s a fair prediction that the economic challenges that bar owners are facing will unfortunately remain, in the short-term at least. The rate of inflation may be reducing overall, but any type

of softening in rising costs is certainly not being felt by bar owners. With cost increases coming in April too, in the form of business rates and National Living Wage, challenges remain. Looking ahead, it seems almost certain that there will be a General Election this year, which will give us and the entire sector the opportunity to demonstrate just how important it is to the economy. We deliver £93 billion to the economy, employ 3.5 million people and generate £54 billion in tax receipts to the Treasury, helping to fund vital public services. The numbers speak for themselves and it is crucial that political parties recognise that in their policies. I hope that bar owners will continue to support our efforts to make that case loud and clear to politicians.

WHAT TRENDS DO YOU SEE TAKING OVER THE INDUSTRY, AND WHAT ADVICE DO YOU GIVE HOSPITALITY VENUE OWNERS LOOKING TO STAY ON TOP OF THESE TRENDS? Given the chaos of the past five years, I try and stay away from making predictions. What I would say though is continue to listen to your customers – they’re often the first signal alerting businesses to any trends that are coming through and in demand. www.ukhospitality.org.uk www.barmagazine.co.uk

SPONSORED

Sparking Quriosity in the Kitchen PAUL JENNINGS, HEAD OF CULINARY AT QUORNPRO, THE FOODSERVICE BUSINESS UNIT OF QUORN, TALKS ABOUT THE BRAND’S AMBITION TO BECOME THE PROTEIN OF CHOICE FOR CHEFS.

aste is the key consideration for diners, and this is increasingly important in the current climate when eating out is becoming much more of a luxury than in recent years. Menus need to have a variety of protein options that taste, sound, and look amazing. Vegan and vegetarian menu choices are no exception to this. Protein plays a huge role in making the perfect menu and it is an ingredient that has typically been linked to meat and fish, but we’re showing chefs that there’s another option. At QuornPro, we’ve always had an ambition to do more than provide tasty, nutritional, and sustainable menu choices. Driven by our culinary ambition to be best in class, we want to inspire the future of protein on plates. We’re on a crusade to become the protein of choice for chefs and to have the best protein on the planet. We’ve recently transformed ourselves from a unit simply selling frozen food, to one that inspires OOH chefs with our unassuming mycoprotein, which has been powering up foodservice kitchens and changing the world, one plate at a time, for years. We recently repositioned ourselves as QuornPro following extensive research that

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identified the need for the Foodservice Unit to create our own brand identity, values and mission to complement the brand’s retail division. Find out more here… https://www. youtube.com/watch?v=cyPBazLqtgM

OUR STORY Our unique story began in the 1960s. ‘There’s no better protein than meat’, they

said. ‘Dream on’. So we did! We believe that wonder of food makes the world go round and we had the audacity to ask, ‘what if?’ In a world that thought meat had no alternative, we created one; our super protein, Quorn mycoprotein. We changed the way we feed the world. Who else can feed the entire UK each day with just 2g of Fusarium Venenatum, the

TRANSFORMING MENUS QuornPro’s range of foodservice products provide chefs with endless opportunities to create exciting menus. With a taste and texture almost parallel to meat, mycoprotein allows us to push the boundaries of protein so that chefs can push the possibilities of food. Chicken is a staple on many menus and is often the go-to choice for diners across all sectors out of home. There are so many creative ways to build vegan chicken burgers and dress wings, strips, or tenders. We curated our ChiQin range to elevate mouth-watering menus, specifically in casual dining. The range includes the crowd favourite Vegan Buttermilk Style Burger, Vegan Fillet, Vegan Strips and Wings. We have also taken a new approach to

SPONSORED

base ingredient in Quorn mycoprotein? Then we asked: ‘What’s next?’ and launched Quorn Professionals for the foodservice industry. We followed our wellknown retail brand guidance, a little quiet about our own definition, what the business unit stands for and our future direction. Last year, we got the proof that change was needed, with research showing we’ve been seen as the ‘dad in the disco’ kind of brand in foodservice. Ouch! Well, now it’s time to fling off the dayjob dad clothes and reveal the power of QuornPro – a fresh and consistent brand identity, which is crucial for the future. It’s time for us to shine a culinary light on our unique, inspirational products. Backed by our new memorable brand identity, we will showcase our expertise, express our passion for food and inspire the hospitality industry with our amazing, protein-led food.

inspiring even tastier and more sustainable dishes as part of our Cost Crunchers initiative. Let’s Meat Halfway: A bit of meat. A bit of meat free protein. Our 50:50 approach encourages operators to create delicious, healthy, low carbon dishes - saving money and the planet. We have created a range of recipes that have been nutritionally analysed, carbon footprinted and are ready to help caterers save money. The range includes products from our red meat inspired ingredients such as mince, beef pieces, burgers and meatballs. We also launched our very competitively priced Quorn Veggie Beef Burger (113g) (ve). Making it easier and more cost efficient for operators to add delicious meat free burgers to their menus, that don’t compromise on taste or quality. The Quorn Veggie Beef Burger is the

perfect quarter pounder, ideal for the ultimate burger build but also incredibly versatile when used as an ingredient to enhance many different dishes.

SPARKING QURIOSITY CREATES MAGIC… Quriosity is the secret ingredient in our foodservice treasure chest. Our pioneering spirit and open mindedness make us experimental, forever dreaming up new ideas – but we’re grounded in decades of independent academic research and science. We are committed to be the brand driving the protein category forward, aiming to become the best protein on the planet, and keep breaking new ground in the kitchen. We’re bold, passionate and we’re not afraid to break eggs - 3,000 failed attempts to find our mycoprotein in the beginning led us to the one that changed the way we feed the world in the first place. Making something from nothing is the magic we produced the first time. Imagine what we’ll do next? What’s next for hungry minds and feeding people better, for those fired up by the heat in the kitchen? Changing the world one plate at a time isn’t easy. But armed with QuornPro’s wonder food, we have the superpower to succeed on our crusade. Are you ready to be Powered by Quriosity? Spark excitement and joy in your kitchen and join us, as we power up protein in foodservice kitchens everywhere, because nothing is more inspiring than a blank plate! food.service@quornpro.com

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WELCOME TO

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BAR MAGAZINE AWARDS 2024

A Special Thanks BEFORE JUMPING INTO THE BMA ROUNDUP, WE WOULD LIKE TO GIVE A SPECIAL SHOUT OUT TO EACH AND EVERY BRAND, SPONSOR AND INDUSTRY LEADER THAT MADE THE FIRST EVER BAR MAGAZINE AWARDS A ROARING SUCCESS.

n 22nd January 2024, after years of planning, the Bar Magazine team held the first ever Bar Magazine Awards, celebrating the successes of the passionate individuals within the hospitality sector. While the awards certainly set the standard for the industry, it is important to mention all those who made it possible, behind the scenes. Firstly, we extend a huge thank you to all of our amazing supporting charities and sponsors, all of whom helped to create a special and unforgettable night for hospitality. These include TNT Sports, UKHospitality, Kopparberg, The Steel Keg Association, The Burnt Chef Project, Mola Chill Drinks, The Spirit Lab, UKBG, Mercieca, De Kuyper, Komos Tequila, Licensed Trade Charity, The Drinks Trust, The Secret

Garden Distillery, Spirit Cartel, Insider Brands, Hoxton Spirits, Mutiny Island Vodka, QuornPro, Vape Apes, Hoshizaki, Mozart, Dola Dira, Double Dutch and Amaro Montenegro. A special thank you to Cano Water, our official gift bag sponsor, who made it possible to provide guests with a memento of the night, as well as Glencairn Crystal, the maker of the Bar Magazine Awards stunning trophies. To our host, Ian Burrell, and our special guest speaker, Nicolas Medicamento – we thank you! Both of these industry icons share an unwavering passion and dedication to the industry, and are a true embodiment of hospitality’s core values. True friend and familiar faces to every industry professional, this duo made the

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Awards truly the Bar Magazine Awards. Finally, we thank Georgi Radev and the team at Laki Kane, who made it possible for all of our fantastic guests to continue the celebrations at the one and only Tiki bar. Georgi promised to bring the fun, and he certainly did! We recognise and appreciate the tireless work all of our brand partners, sponsors and supporters have put in to ensure we delivered an exceptional awards ceremony to the industry. Once again, thank you to all who made the inaugural Bar Magazine Awards possible, we look forward to working with you all in the future – see you next year?! The Bar Magazine Team x

Strawberry & Lime draught available now Keep your customers refreshed by stocking the UK’s most loved fruit cider

To check out our new digital font and get access to all the tools and support you need to drive sales in your venue, head over to Behind The Bar, our brand-new FREE trade website.

Source: Savanta, BrandVue’s Most Loved Drinks Brands 2023 Report, Jul ‘22 - June ‘23, n=96,000.t.

BAR MAGAZINE AWARDS 2024

Oh What A Night! WERE YOU THERE AT THE VERY FIRST BAR MAGAZINE AWARDS? IN THIS BMA ROUNDUP, WE TELL YOU EVERYTHING YOU NEED TO KNOW ABOUT THE OUTSTANDING NIGHT FOR THE INDUSTRY, DETAILING THE AMAZING WINNERS AND THE HIGHLIGHTS OF THE EVENING!

icking 2024 off with a bang, the Bar Magazine Awards brought the crème de la crème of the industry together to celebrate the achievements of the many finalists and unsung heroes of the industry – and it was a ball! On the special night for hospitality, the Bar Magazine Awards welcomed over 300 esteemed hospitality professionals through its doors for night-long celebrations! Upon arrival, guests enjoyed welcome drinks by Hoxton Spirits London – a beautiful creation consisting of Hoxton Banana Rum, Hoxton London Spritz and Champagne –

the perfect serve to get the party started! To accompany Hoxton’s delicious welcome drinks, Quorn offered guests a taste of the brand’s wonderful protein in the form of delicious canapés, which sure went down a treat! As the drinks continued to flow and guests mingled with fellow industry friends, attendees had the chance to learn more about our fellow sponsors, TNT Sports and The Burnt Chef Project – and also, had the chance for some unforgettable photo opportunities!

The 2024 BMAs were fantastic. It was a great reminder of how forward-thinking and ground-breaking the UK’s hospitality sector is. 20

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With cameras flashing all night long, guests, especially those football-fanatics, were thrilled to see the one and only Premier League Trophy, which stood alongside The Burnt Chef Project’s animal mascot, Ellie the Elephant – ‘The Elephant in the Room’. The ceremony began with none other than our friend, and special guest speaker, Nicolas Medicamento, AKA Dr Cocktail, who brought the house down with an inspirational and feel-good speech about the fantastic hospitality sector. Once

BAR MAGAZINE AWARDS 2024

Nicolas geared everyone up, the awards commenced, hosted by Global Rum Ambassador and industry icon, Ian Burrell! A huge well done to all of the amazing finalists of the six awards, and congratulations to the exceptional winners: The Alchemist, winner of the Marketing Innovation Award – Barge East, winner of the Best Dining Concept Award – Bow Bar Hilton London Metropole, winner of the Environment Award – The Zetter Clerkenwell, winner of the Venue Design Award – Iain McPherson of Panda & Sons, winner of the Best Mixologist Award – and Kostas Bardas of Sofitel London St James, winner of the Best Venue Manager Award. The party continued into the night at London’s tropical escape, Laki Kane, where Georgi and his team put on a show, with an exclusive drinks menu and an amazing DJ spinning tracks into the early hours! Speaking to Tom Woollin, Director of Bar Magazine, he tells us more about the special night for the industry: “The 2024 BMAs were fantastic. It was a great reminder of how forward-thinking and ground-breaking the UK’s hospitality sector is. Hearing about some of the business success that these venues have had was incredibly inspiring, and the Bar Magazine team loved celebrating with everyone until the early hours! “I’m ecstatic that we had over 5,000 applicants from venues all over the UK, and want to encourage people to throw their hats into the ring for the 2025 event. The applications for the next event will open in April, and we’re incredibly excited about reading the stories from next year’s hopefuls!” We hope to see all of our finalists, sponsors and peers next year for an even bigger and better Bar Magazine Awards! To register your interest in the BMAs 2025, and for information on how to get involved,

please email tom@cimltd.co.uk. Once again, a big thank you to all of our supporting brands and partners, and a huge well done to the extraordinary finalists and winners!

THE WINNERS: MARKETING INNOVATION AWARD The Alchemist

BEST DINING CONCEPT AWARD Barge East

THE ENVIRONMENT AWARD Bow Bar, Hilton London Metropole

VENUE DESIGN AWARD The Zetter Clerkenwell

BEST MIXOLOGIST AWARD Iain McPherson, Panda & Sons

BEST VENUE MANAGER Kostas Bardas, Sofitel London St James www.barmagazine.co.uk/barmagazineawards

REVENUE INNOVATION

A Breath of Fresh Air MATTHEW FRANCIS, FOUNDER AND MANAGING DIRECTOR OF VAPE APES, INTRODUCES THE LATEST INNOVATION FOR HOSPITALITY VENUES, VAPE APES, AND REVEALS HOW VAPE VENDING MACHINES CAN BENEFIT YOUR VENUE. PLEASE TELL US ABOUT VAPE APES AND THE PRODUCTS AND SERVICES YOU PROVIDE TO HOSPITALITY VENUES. Vape Apes is a cutting-edge provider of vape vending solutions for bars, pubs, clubs and late-night venues. We provide slick, fully automated vape vending machines with contactless payment and age-verification. Vape Apes provide and install the machine for zero upfront cost. Maintenance and stock replenishment is also provided free of charge. Most notably, your venue will receive a generous and unbeatable profit share on all sales, directly contributing to increased profits as more customers enjoy the convenience of vaping in your venue. It’s a simple and cost-effective way for bars to attract more customers and boost revenue.

DIGITAL TOUCH INTERFACE Vape Apes vending machines utilise the latest generation of touch display screens for precise selection and the best customer

experience possible. Our interface is designed to make the purchasing process simple and intuitive. When not in use by a customer, the Vape Apes vending machine can display bespoke venue branding or promotions on upcoming events.

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CONTACTLESS PAYMENTS Vape Apes vending machines use a contactless payment module, allowing the use of credit and debit cards as well as digital wallets such as Apple Pay, Google Pay and others.

BUILT-IN AGE VERIFICATION At the heart of our vending machines is the idea of responsible retailing. A major aspect within this is taking all reasonable steps to negate the risk of underage sales. We have partnered with a leading digital identity and biometric technology company, utilising

REVENUE INNOVATION

the tools they have developed to confirm that every customer who uses a Vape Apes vending machine is of legal age.

FLEXIBLE INSTALLATION We understand that space in hospitality environments often comes at a premium. As a vending service provider, we have to strike the right balance between the size of the machine and its capacity. Our Vape Apes vending machine requires less wall space than an A1 poster measuring just 80cm (h) x 55cm (w) holding over 230 units of stock. In short, our Vape Apes vending machine will comfortably fit in most locations. As well as our popular vending machine, we offer a Vape Apes back bar display unit for venues short on space, or for those simply looking to dip their toe into the market. The compact display allows for quick setup with specially curated starter packs featuring the UK’s best-selling products and flavours. With a space-saving design holding over 50 products and 10+ flavours, it seamlessly integrates into any venue.

HOW IS THE TREND OF VAPING GROWING, SPECIFICALLY IN THE ON-TRADE SECTOR? Over 11 million adults in the UK either regularly smoke or vape – that’s over 20% of the adult population. With consumers seeking out alternative nicotine solutions, and looking at ways to reduce spending amid soaring household costs, the popularity of vaping continues to grow. Vape Apes are at the forefront of this trend, helping the on-trade take advantage of the sales opportunities in the category. Vape Apes vending machines provide a legally compliant solution to businesses in the on-trade sector who are looking to cater to the vaping needs of their customers. With our product range covering the latest and most popular disposable devices on the market, we offer venues the ability to cater to the vaping needs of their customers without creating any additional workload for staff.

HOW CAN VAPE APES VENDING BENEFIT BARS IN TERMS OF INCREASED FOOTFALL AND REVENUE? Vape Apes vending solutions offer a unique opportunity for bars to increase footfall and revenue. A vape vending machine provides customers with unparalleled convenience, enabling them to make quick and hasslefree purchases without the need to interact with bar staff or leave the venue. This

streamlined process enhances customer satisfaction, encouraging them to spend more time and more money within the venue. The ease of access to vaping products and the adoption of innovative technologies, enhances the overall image of the bar. Being perceived as a venue that stays current with trends and prioritises customer experience positively influences the perception of the venue, which in turn, can lead to increased spending. How can Vape Apes’ products help to elevate the guest experience? Vape Apes vending solutions enable hospitality venues to go beyond just providing a vaping solution – they contribute to elevating the overall guest

experience. The sleek design of our products, coupled with a diverse range of flavours, ensures that customers enjoy a sophisticated and customisable experience. This not only sets the venue apart but also fosters a positive and memorable atmosphere, encouraging customers to stay longer and return for future visits. A vape vending machine presents an undeniably lucrative opportunity for bars to not only meet the evolving preferences of their customers but also to drive revenue growth through increased footfall, competitive advantage, convenience, 24/7 availability, and an enhanced overall image in the hospitality industry. www.vape-apes.co.uk www.barmagazine.co.uk

BUSINESS

Tiki Takeover WE SPEAK TO GEORGI RADEV, CO-FOUNDER OF LAKI KANE, AND JASON ASHER, OWNER OF UNDERTOW BAR, WHO TELL US MORE ABOUT THEIR RECENT BAR TAKEOVER, REVEALING INSIGHT INTO THE BENEFITS OF SUCH COLLABORATIONS TO VENUES. GEORGI, PLEASE TELL US ABOUT THE TAKEOVER; WHY WAS THIS IMPORTANT TO YOU AND THE TEAM AT LAKI KANE? Undertow is one of the best Tiki bars in the world at the moment; they have won many awards and push boundaries in modern Tiki and tropical drinks, just like we do at Laki Kane. Jason Asher is a super talented bartender, a great bar owner and very good friend of mine. We have collaborated in the past, where I visited his bars in Arizona, hosting masterclasses and takeovers there. The takeover at Laki Kane was sponsored by my favourite syrups brand, Re’al. They offer the best products for tropical cocktails and are always there to support our industry – it was great to see what magic Jason created with their delicious syrups! A bar takeover is great way for bars

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to share knowledge with fellow venues and industry professionals, and it offers guests a new and exciting experience they cannot find elsewhere. Also, a takeover, most of the time, means that there is also a masterclass, allowing the guest bartenders to share their expertise with the hosting bar, making a better industry through collaboration and strong relationships. I think bar takeovers are highly appreciated by guests. After all, what are the chances of guests taking a trip to Arizona to experience the real UnderTow? For one night only, UnderTow is brought to UK guests, where they can have an authentic, yet unique, experience. I hope that takeovers will become more popular in the future, with more bartenders understanding the benefits these bring in terms of footfall and sales.

JASON, PLEASE TELL US ABOUT THE TAKEOVER AND THE BENEFITS THIS BROUGHT TO UNDERTOW. We really value the relationship we have with American Beverage, William Hinkebein and, of course, Georgi – a relationship that stretches back over a decade. In the past, the takeovers with Georgi have always been a huge success. We find that the collaborations outside of our market yield some great marketing opportunities for our UnderTow brand, and this event was no different. It allowed us to continue building relationships far and wide. We also gain exposure to a new market that is full of new ideas! www.drinkundertow.com www.lakikane.com

COME & MEET US!

AT THIS YEAR’S NR&B SHOW AT MANCHESTER CENTRAL 12-13 MARCH 2024 We’ll be on stand D58 with our latest syrups and purées so swing by and taste for yourself why Bristol Syrup Company are favoured by bartenders around the country and stocked in over a third of the UK’s top 50 Cocktail Bars 2023. Why wait till the show?! Visit the website, or speak to Greg to start stocking the same syrups as The Alchemist, The Savoy and Claridge’s! greg@bristolsyrupcompany.com t +44 (0)117 953 3522 m +44 (0)7495 375 555

bristolsyrupcompany.com

Food and Drink Pairing WE LOOK AT THE ROLE OF GASTRONOMIC DELIGHTS AND EXCEPTIONAL SERVES WITHIN BARS, SHARING HOW YOUR VENUE CAN ACHIEVE SYNERGY BETWEEN THE TWO AND USE EACH ELEMENT TO ELEVATE THE OTHER.

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A Match Made in Heaven

TOM VAN DER NEUT, BUSINESS UNIT CONTROLLER AT LANCHESTER WINES, SHARES FIVE SPECTACULAR FOOD AND WINE PAIRINGS SURE TO WOW GUESTS. FISH AND CHIPS AND ENGLISH SPARKLING WINE The yeasty and bready notes of traditionally made English sparkling wine perfectly mirror the crunch and texture of breaded fish. The light and fruity character of most English sparklers also complement the delicate white fish perfectly steamed within the batter. Finally, the zesty acidity helps cut through the fat and saltiness.

LAMB AND RIOJA Lamb is cooked everywhere in Rioja and in surrounding areas of northern Spain, and it’s a perfect match for the wine produced in this region. Aged Rioja carries a maturity and class that helps benefit the classic lamb flavours, whilst oak ageing adds a complementary spice to match to lamb’s meaty texture.

OYSTERS AND CHAMPAGNE Science tells us this is not only a romantic match made in heaven but also one backed by logic. Oysters and Champagne are both full of umami and when this flavour compound is matched like-for-like, it creates a real treat. This umami synergy is topped off with the delicate bubbles and acidity of Champagne helping to further develop the natural umami flavour in Oysters.

STEAK AND MALBEC Back to science for this pairing. Almost all red wines pair beautifully with red meats because red wines contain tannins. Tannin molecules help break down fats in the meat which releases more of the taste of beef. The fat returns the favour by softening the astringent qualities of the wine, helping bring out more of the fruit flavour. Malbec has both tannin and beautiful juicy fruit in spades.

GOATS CHEESE AND SAUVIGNON BLANC Both Sauvignon Blanc and goats cheese are high in acidity, so when paired together this mirroring complements both the cheese and wine from a structural perspective. This pairing is also a classic example of ‘what grows together, goes together’. A food and wine pairing mantra that has existed for decades, in this case, goats cheese comes from the Loire valley, which is also famous for Sauvignon Blanc. For more information on wines available through Lanchester Wines, please visit www.lanchesterwines.co.uk

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SPONSORED

Perfect Pairings TOM VAN DER NEUT, BUSINESS UNIT CONTROLLER AT LANCHESTER WINES AND FULLY QUALIFIED WSET TRAINER, SHARES SOME INVALUABLE ADVICE, REVEALING THE IMPORTANCE OF FOOD AND WINE PAIRINGS IN ELEVATING A MENU AND HOW VENUES CAN MAXIMISE ITS POTENTIAL.

hen it comes to pairing food and wine, the most important thing to remember is everyone’s taste is different. Perfect pairings are a matter of personal taste, in the same way that one person would happily enjoy a Vindaloo, the next would reel at the prospect of such spice. The same applies to wine! That being said, there is an art to pairing food and wine and, when crafted well, the result is exquisite. There are two topline ways to approach pairing food and wine: Complementary pairing, which is a wine that complements a dish, and Congruent pairing, which is a wine

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that enhances a dish. Wine and food need to balance each other out, with neither one overwhelming the taste of the other. Try and pair equal flavours to create a good balance, for example, a bold red wine with a hearty plate of lamb or a light-bodied white wine with grilled fish. However, as above, the most important thing to remember with food and wine pairing is that it’s largely subjective. What we suggest as an ideal match may not appeal to the customer’s tastes, which is where it’s important that staff allow for individual palates and encourage experimentation. Match to what the customer loves and you won’t go wrong.

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So, if they usually don’t drink white wines, they probably won’t like a glass of it with food.

THE BIGGER PICTURE Wine doesn’t sit in silo, so think about what trends you’re seeing in food then adapt your wine and food pairing accordingly. While we’re seeing more adventurous ingredients, many of the flavour profiles are familiar and so lend themselves to the typical wine pairings. For example, a dish with Sumac will have citrus notes, so it’s a good idea to treat it as you would a dish with lemon and pair with a Sauvignon Blanc. Similarly, a smoky and sweet Korean barbecue would work well with a Chilean or Australian Shiraz. Every wine list will be different – because every venue’s customer and food offering is different. Venue managers should always work with a specialist wine merchant to create a wine list most beneficial to their specific venue, understanding the geographic and demographic impact of what wines work best.

SEASONALITY If your food menu changes seasonally then so should your wine list, this is to ensure that it can adapt to suit new pairings. To add a seasonal dimension to wine pairings, perhaps think about serving wine at different temperatures. Originally pioneered by the Champagne houses, this technique has particular scope with taster

menus. We recently paired Foie Gras with our Ventopuro Single Vineyard Chardonnay (Chile), which we served extra chilled to cut through the pate’s richness. Don’t forget to think about temperatures of your reds – a chilled Pinot Noir is perfect for summer: • Light, fruity reds: serve lightly chilled, around 12-13°C • Medium-bodied reds: Serve between 14 and 16°C • Full-bodied reds: Serve between 16 and 18°C Tailor your wine list to suit your customers. You know your customers better than anyone, so create a wine list that directly suits their specific tastes – and likewise, if something isn’t working, change it. When creating your wine menu, keep your customers front of mind and write tasting notes they’ll appreciate. Increasingly, we’re seeing operators using wine menus as their sommeliers; menus are becoming more stylistic to connect with specific foods, adapting descriptive language to suit their audience – categories or descriptions such as ‘big, bold and round, suitable for steak’ where you’d allocate Malbec, for example.

STAFF TRAINING Working with a specialist wine merchant will not only enable you to create a truly relevant wine list, but will also make sure you tap into the value-added services a good merchant can offer, such as wine list creation

and staff training. Insist upon full and detailed training sessions throughout the year to make sure customer-facing staff have confidence in the entirety of the wine list, which will allow upselling and food pairing. This also cultivates knowledge while instilling confidence and credibility when discussing and recommending wines – customers, more often than not, look to the server for guidance. Training enables your staff to speak about wine with authority and assists in building trust among customers. It also ensures your team feels invested in by the business.

TOM’S TOP TIPS • What grows together, goes together. • Tannin molecules help break down fats in meat, which is why a big, bold red is perfect with red meat. • Try to balance acidity where possible. Acidity in wine cuts through fats and oils but too much will make your mouth water! • Watch the sweetness! Most wines are naturally dry, so sweetness in dishes can completely strip flavour from the wine – these are some of the hardest pairings out there. • Match umami with umami. • Delicate wines tend to go best with delicate dishes, just as big bold wines tend to match best with big bold food. • Fruit with fruity wine! • Watch spice levels and alcohol carefully – the alcohol will only accentuate the heat in a dish. www.barmagazine.co.uk

FOOD AND DRINK PAIRING – ESSENTIAL 5

Seeking Synergy SOPHIE BRATT, BAR MANAGER AT NOBU BAR AT NOBU HOTEL LONDON PORTMAN SQUARE, SHARES FIVE INSIGHTFUL TIPS TO NAVIGATE FOOD AND DRINK PAIRINGS IN YOUR VENUE. RECOGNISE YOUR BAR’S CONCEPT

@Lateef.photography

Bar dishes need to be in keeping with, or in contrast to, your bar’s concept. At Nobu, the juxtaposition between the serious nature of the food, the restaurant environment and Nobu Bar is played upon. At Nobu Bar, we aim to create a laid back, fun environment with a side of silliness.

CONVENIENCE Bar food should be easy to eat and share. We aim to offer our guests a selection of Nobu classic dishes in a more accessible format. We celebrate the family style dining in the restaurant, and encourage this further in the bar – we believe that going out should always be a celebration, be it a birthday, or just a catch up between friends. After all, making bar food more convenient, by offering bar bites and sharing platters, makes it easier for visitors to dip in and out of each menu and elevates guests’ overall drinking experience.

CREATE A JOURNEY Drinks and food should complement and contrast. At Nobu Bar, it is easy to do this, as our Passport bar menu, Nobu’s Memoirs, follows Nobuyuki Matsuhisa’s travels highlighting specific times and places he visited along his journey. There is an easy correlation between specific dishes and drinks; The Last Frontier, for example, utilises the same den miso used in the black cod, for a fully decedent pairing.

BALANCE When creating food and drink synergy, the serves menu requires balance: a balance of flavour, strengths, spirits and, possibly the most important for a bar associated with a restaurant, a mixture of aperitif style and digestif drinks, as well as ‘foodie’ drinks. Some that challenge the palate and some that are crowd pleasers. We are never afraid to cater to a guest’s needs and spend the time to find out what they are looking for and require.

KNOW YOUR WINE Whilst Champagne may not be a cocktail, the menu offering must be considered with regards to vintages, grape varietals, brands and cost – a richer Blanc de Noir Champagne is much more akin to a hug that you’d receive from a stirred down and brown drink. A bright, citrus Blanc de Blanc is, in my eyes, the perfect aperitif. A buttery vintage pairs inexplicably well with citrus food – for example Nobu Yellowtail jalapeño sashimi. www.london-portman.nobuhotels.com

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FOOD AND DRINK PAIRING

It’s a Match! @Lateef.photography

WITH THE HELP OF INDUSTRY EXPERTS, WE LOOK AT THE CRUCIAL RELATIONSHIP BETWEEN FOOD AND DRINK MENUS, AND HOW ACHIEVING SYNERGY BETWEEN THE TWO CAN ELEVATE YOUR VENUE ENTIRELY.

owadays, an exceptional serves list, goes hand-in-hand with a high-quality food menu – and as bars continue to blur the lines between food and drink offerings, it has now become an industry precedent to offer guests an all-inclusive and harmonious experience. For wet-led venues, a food offering can bring a plethora of benefits to your bar, most significantly, by elevating the guest experience. Sophie Bratt, Bar Manager at Nobu Bar, Nobu Portman Square London, expresses

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the essential role that edible delights play within bars and the benefits this offers, stating: “The role of food in a wet-led venue is of ever-increasing importance. Offering food can make a bar venue a more social environment; it encourages guests to stay longer, socialise, and enjoy a full offering – ultimately increasing bar profitability, revenue and the overall experience for the guest.” Pairing food and drink well, and therefore, creating synergy between both menus, takes skill and much thought; unconnected dishes that do not reflect

your bar’s brand identity and do not relate to your wonderful drinks list, will create a disjointed guest experience and devalue your bar completely. However, when well-executed, each element can work in harmony to elevate the other, making for an altogether better guest experience, elevating your bar! Dee Davies, Development Manager at Bristol Syrup Company, explains how quality food and drink pairings can create unforgettable experiences for guests – something that all bars should be aiming for – stating: “Food and drink pairing done right can elevate both elements to the sum of much more than their parts. Creating a balance between flavours and aromas, textures and temperatures, which enhances the overall enjoyment of the experience. Food and drink pairing can turn a meal into a memorable and satisfying culinary adventure.” Cocktails, because of the endless flavour possibilities they offer, provide the perfect opportunity to experiment with accompanying dishes, and Dee agrees: “We may be a touch bias, being a Cocktail Syrup company, but we feel cocktails are the most interesting and the best match for food. A well-crafted cocktail is just as complex and nuanced as any dish, with many mixed drinks using food as their

FOOD AND DRINK PAIRING

inspiration. So, matching them to a meal is a logical step. “The world of cocktail and food pairing goes far beyond the traditional wine and food combinations. It opens a realm of possibilities, allowing bartenders and chefs to experiment with diverse ingredients and create unexpected but amazing pairings. It’s a match which makes so much sense. Everyone wants a drink whilst they’re eating, so if that drink has been specifically created with food in mind, both aspects become more enjoyable. The complementary or contrasting tastes between food and cocktails can enhance the overall dining experience,” Dee adds. Manuel Lorente Rubio, Food and Beverage Manager at PocketSquare Skyline Bar and Terrace, shares some insight into the venue’s approach to food and drink pairing, detailing more about the bar’s recently introduced food menu: “In 2023, we decided to change our food offering to focus on authentically Sicilian Aperitivo dishes, as we found these dishes work well with the cocktails on our menu. We change our cocktail menu seasonally and this also carries through to the food menu - looking for lighter dishes to be enjoyed on the terrace in summer and for warming dishes in the autumn and winter. “For guests, the flexibility of the Sicilian Aperitivo dishes mean that they have a choice of dishes that will work with a particular cocktail and are not limited to a particular paired dish. The Sicilian art of the aperitivo gives us delicious dishes such as arancini and fritto misto that accompany cocktails with ease, adding to the drinking experience rather than overpowering it.” Similar to PocketSquare, Nobu Bar at Nobu Portman Square London, have too created a distinct relationship between both their food and drink menus, but instead, use the inspiration from the venue’s core brand identity to achieve this.

Food and drink pairing done right can elevate both elements to the sum of much more than their parts. Sophie tells us more about the exceptional food offering at Nobu Bar, detailing how when both enjoyed together, the food and drinks offering creates a journey for guests: “At Nobu Bar, the drinks menu is directly inspired by worldrenowned Chef, Nobu Matsuhisa. The accompanying cocktail menu unfolds like a passport journey across the globe, each cocktail a masterful creation inspired by the myriad countries Nobu has explored, cooked and worked in. Guests are also invited to take this journey. “Globally, the Nobu brand has strong affiliations as culinary leaders, first establishing itself as a restaurant before going on to open hotels and bars. For bar venues bringing food into the equation,

it allows for further creativity in menu development, and food can often be used as a playful inspiration as well as driving more experience-led moments for guests beyond visually striking serves. At Nobu Bar, guests are offered iconic Nobu flavours and signature dishes in new ways, such as the infamous black miso cod served in croquette form, or in the rich and umami packed ‘Last Frontier’ cocktail which utilizes the same miso paste,” Sophie finishes. But what about your venue’s other drinks, and how can these be utilised to create wonderful pairings? John Price, Head of Marketing at Kingfisher Drinks, urges venues to look to their beer and cider offerings when considering wow-factor food and drink pairings for guests: “Whilst food pairing is less important for beer than it is for wine, we know around two thirds of beer drinkers are looking to pair their food in pubs and bars with a relevant beer. As not all venues can afford their own sommelier, Kingfisher Drinks works with various sommeliers and chefs to produce beer-matching advice that we can share with our customers.” With a vast array of beer and cider out there, the realm of possibilities for food pairings are endless; From Asian cuisine to Mediterranean-inspired dishes, beer and cider can be the perfect accompaniment to a wide range of edible delights! John tells us a little more about Kingfisher’s portfolio: “Bombay Bicycle IPA, inspired by India www.barmagazine.co.uk

FOOD AND DRINK PAIRING

@Lateef.photography but made in the UK, has been carefully crafted by a team of Indian food experts and the craft connoisseurs at Yeastie Boys to produce the ultimate curry accompaniment, which is both easydrinking and refreshing. “Next, we have Peacock cider which was first launched back in 2016 and was specifically crafted to partner the exotic flavours of Asian cuisine, and since then has gone on to be embraced by many of the UK’s most influential Asian restaurant groups, such as Dishoom. It comes in both ‘Classic Apple’ and ‘Mango and Lime’ flavours and refreshes the pallet after even the spiciest of Asian dishes,” John continues. A simple way to create exceptional beer, cider and food pairings, is to accompany each with their regional counterpart. For example, pair Asian beers and cider with Asian cuisine, such as curries and Thai dishes, and pair Italian beers with authentic pizza and pasta dishes. John explains: “There’s a lot more to our portfolio than just brands which pair with Asian cuisine. One good example which is growing steadily in popularity would be Ichnusa, which since 1912 has been

The role of food in a wet-led venue is of ever-increasing importance. 36 www.barmagazine.co.uk

the island of Sardinia’s leading beer. This authentic golden lager offers an interesting alternative to the well-known Italian lagers out there, with a hoppy but moderately bitter taste and pairs perfectly with Italian cuisine and is already stocked in some of the UK’s most trendsetting restaurants such as Pizza Pilgrims and Big Mamma Group. “Finally, we have Sagres, our imported Portuguese beer, which is known by many consumers as the house pour at Nandos, synonymous with holidays in The Algarve and a perfect accompaniment to Mediterranean-style food. It’s an 100% natural product, as no preservatives or additives are used in its brewing, and pairs nicely to dishes like grilled fish or meat, or perhaps a seafood risotto,” John finishes. But how else can you ensure perfect synergy between your venue’s food

and drink menus? We say get your chefs and mixologists on board to collaborate between themselves, whether that be food tastings and pairing experiments. Manuel from PocketSquare Skyline Bar and Terrace, explains the importance of a strong relationship between the food and beverage teams, saying: “Making sure the bar team understand the food menu as much as they do the cocktail menu is central to the customer experience at PocketSquare. The mixology team are involved in food tastings for menu changes as we want the team to be able to recommend food with confidence and make sure that guests get the possible food and drink experience.” With Valentine’s Day just around the corner, and guests looking for an exceptional venue to celebrate their special occasion, creating a fully immersive

FOOD AND DRINK PAIRING

experience through food and drink offerings is of ever-increasing importance! Use the day of love to push the boat out and offer guests a truly wonderful dining experience; curate an exclusive Valentine’s Day menu with beautiful food offerings and equally amazing serves. By doing this, you can offer a starter, main and dessert with a complementing serve, creating unmistakable synergy, and an elevated guest experience. Paul Christodoulou at Bolsius Professional explains: “As night outs may be less frequent but more special, value for money, service and atmosphere have all risen on the list of priorities for customers. Making a good first impression and setting the scene is now more important than ever for special occasions such as Valentine’s Day. “Along with exemplary customer service and premium menus, showcasing the use of high-quality, fresh ingredients in drinks and dishes, more than two thirds of UK consumers consider lighting and candlelight important to their dining experience1. And with 77% expecting a candle on the table when dining out, it is the small details like lighting that can make such a substantial difference to a guest’s experience and perception,” Paul adds. It’s the finer details that elevate the guest experience, and offering a fully immersive and integrated experience for guest through food and drink offerings, can be further elevated through the ambience you create for visitors. By setting the right tone, with table decoration and candlelight, guests are more inclined to fully immerse themselves in the exceptional offerings in front of them! “Mood lighting plays a pivotal role in creating the perfect atmosphere and to create a cosy and intimate atmosphere

We know around two thirds of beer drinkers are looking to pair their food in pubs and bars with a relevant beer. we suggest using soft warm lighting. Our candles’ flickering light encourages a slower, more relaxed pace, allowing customers to sit back and completely immerse themselves in their surroundings. Our own research highlights how candlelight ambience encourages customers to stay longer and spend more. An operator’s main goal, and a terrific indicator for the customer who may be on a date!” says Paul. Telling us more about the brand and the high-quality candles it offers hospitality venues, Paul explains: “With the Bolsius Professional collection, putting something special on the table is simple, and our candles are the ideal choice for giving a romantic glow to any setting – with their stable and odourless flame. Our elegant pillar candles and taper candles when coupled with the delicate flicker of our tea lights, can create quite

the atmospheric backdrop. Plus, this year we unveiled our latest Relight® candle with a 30-hour burn time; the only ambience enhancer that operators need this Valentine’s Day! “A candle that gives operators additional value, and a refill choice with a longer burn time. This candle only needs to be changed once a week, reducing waste and employee time. The Relight® range also comes in a variety of colours, so it’s incredibly easy to cater to different moods and occasions, allowing romantic themed hues to be incorporated into spaces quickly and simply.” Ultimately, exceptional food and drink pairings can entirely elevate the guest experience, and in turn, your venue. To achieve this, it is crucial to create a strong synergy between both elements, curating each menu with the other complementing menu in mind! www.barmagazine.co.uk

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A Bright Light for Bars INTRODUCING BOLSIUS PROFESSIONAL, THE SUPERIOR CANDLE MANUFACTURER OFFERING HOSPITALITY VENUES THE MAGIC OF CANDLELIGHT. WE SIT DOWN WITH PAUL CHRISTODOULOU AT BOLSIUS PROFESSIONAL WHO COMMENTS ON THE SIGNIFICANCE OF MAXIMISING CUSTOMER EXPERIENCE, AND HOW PAYING CLOSE ATTENTION TO ESTABLISHING AN AMBIENCE THAT MAKES THE CUSTOMER FEEL COMFORTABLE WILL REAP REWARDS FOR RESTAURANTS, PUBS, AND BARS.

olsius Group is the largest candle manufacturer in Europe and develops and produces scented and unscented candles. Bolsius Professional is a specialised unit within the group that services the catering and hospitality market in over 60 countries. A company that has been in operation for over 150 years, it takes pride in providing the best ambience enhancers and bringing people together with the magic of candlelight. Tea lights and floating candles, decorative glasses, tapered and table candles, pillar candles, outdoor candles, and its renowned Relight® Refills are among its collections.

MOOD LIGHTING The mood created by the soft flicker of a candle flame can really make a venue feel intimate, warm, and inviting – elevating a night out for your customers and creating a more premium experience. Our own independent research reports that ambience is key to more than 90% of UK consumers when choosing where to go out. With this in mind, smell and the acoustics of a space are also key to creating that perfect energy. If the ambient music is too loud, the lighting too harsh or a room heavily perfumed the whole customer experience can be ruined, which is why all our candles are odourless – preventing conflicts with signature scents or diffusers. When all these individual elements are combined, they go a long way towards encouraging customers to unwind and enjoy their surroundings. Our research also found that candlelight ambience encourages customers to stay longer and spend more, indicating that mood lighting is a simple design element that can make a space incredibly inviting.

ONE CANDLE FOR ALL MOMENTS Our Bolsius Professional Relight® range is a real gamechanger as it provides bar and

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Our own independent research reports that ambience is key to more than 90% of UK consumers when choosing where to go out. restaurant operators with a long-lasting and versatile solution to candle ambience. The relightable and easy-to-replace features of the Relight® candles, and the 30-hour burn time ensures a long-lasting solution, reducing the need for frequent replacements and contributing to cost savings. The extensive colour options in the Relight® range also allows operators to swiftly change the colour of the candles, catering to different moods and occasions. This versatility enhances the overall ambience of a dining and entertaining space, providing a customised experience for guests. Plus, in bar and restaurant settings, where a continuous, inviting atmosphere is desired, these candles offer a stable flame that burns brightly from morning to night-time.

THE CARING BRAND At Bolsius Professional, we go above and beyond to make sure that our candle collections are produced sustainably. We’ve eliminated palm oil and animal fats – instead, our candles contain plant-based wax from Europe. We also use recycled plastic and recyclable materials where possible. Now a Certified B Corporation, demonstrating our passion for workmanship as well as a love for people and the planet – we’re proud to be part of a global community of like-minded businesses committed to making a positive difference in the world. For further details on the full range visit www.bolsiusprofessional.co.uk and to request a sample email horeca@uk.bolsius.com.

+44 (0)20 8185 6962

www.cultfurniture.com

London Showroom: 811 - 813 Wandsworth Road, London, SW8 3JH

NEW CREATIONS

Shadow on the Wall SOPHIE BRATT, BAR MANAGER AT NOBU BAR AT NOBU HOTEL LONDON PORTMAN SQUARE, SHARES A JAPANESE STYLE TWIST ON THE CLASSIC MARGARITA, SHADOW ON THE WALL – A SERVE THAT STANDS AS WELL ON ITS OWN AS WHEN PAIRED WITH EDIBLE DELIGHTS.

@Lateef.photography

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NEW CREATIONS

This drink is perhaps my favourite as it pairs so well with food that contains a little spice…

hadow on the Wall reflects Nobu’s Matsuhisa Restaurant in Los Angeles, the birthplace of Nobu Restaurants, where a silhouette of Nobuyuki Matsuhisa is painted on the wall – an iconic art piece. The drink is a Japanese inspired twist on the margarita, with plum, yuzu and agave, featuring a split base of mezcal and tequila – a decision which was made to produce a drink more approachable, rather than a 100% mezcal offering. The plum juice is made in-house at Nobu by halving and de-stoning ripe plums, adding salt and vacuum packing, so that a process of lacto fermentation takes place, causing the fruit to release its juices. The plums’ skin and flesh are not wasted after this process, as they are both dehydrated; the flesh made into a syrup and the skin mixed with malic acid, salt and sugar to create the garnish for this drink. Speaking on Nobu’s focus on sustainability and how ‘Shadow on the Wall’ showcases these efforts, Sophie explains: “Sustainability and zero waste are a hot topic on everyone’s lips at the moment. At Nobu Portman Square, we are looking at how we can minimise our environmental impact, and aim to minimise waste and promote recycling and sustainability.

SHADOW ON THE WALL Tasting notes: umami and zesty.

INGREDIENTS: 200ml Espadin Mezcal 150ml Ocho Tequila Blanco 200ml Shiso Umeshu 100ml Lacto fermented plum juice 50gs Caster sugar 300ml Verjus

METHOD: Garnish Spritz outside of the glass with yuzu distillate perfume and dust plum salt on the glass. Pour 80ml of the batch into a glass over cracked block ice, stir and serve.

@Lateef.photography

The drink is a Japanese inspired twist on the margarita, with plum, yuzu and agave. “We aim to have minimal waste in all of our drinks, and this serve in particular is a great nod to our sustainability and zero waste efforts, which are mirrored in the kitchen,” Sophie adds. Shadow on the Wall is a spectacular stand-alone drink, telling a story of Nobu’s roots, with distinctive tastes. However, as with many of Nobu’s serves on the ‘Nobu’s Memoirs’ menu, this drink pairs perfectly with the venue’s accompanying bar food menu. Sophie says: “Shadow on The Wall is

one of our most popular drinks. This drink is perhaps my favourite, as it pairs so well with food that contains a little spice as well as the richer Nobu dishes. It is also the perfect aperitif and stand-alone cocktail. “This drink pairs beautifully with our Nobu Tacos, particularly the Salmon Spicy Miso taco; The citrus notes within the serve cuts through the oily fish perfectly, refreshing the palate between each mouthful,” Sophie finishes. www.london-portman.nobuhotels.com www.barmagazine.co.uk

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Serving Splendour A VERMOUTH FIT FOR ROYALTY, LA QUINTINYE VERMOUTH ROYAL CELEBRATES THE RENAISSANCE OF VERMOUTH, WITH DEEP ROOTS IN CLASSICAL FRENCH SOCIETY.

nspired by lawyer, visionary botanist, and exceptional gardener, JeanBaptiste de La Quintinye, this premium French Vermouth pays tribute to the delicious and extravagant period of 17th Century Versailles. Born in the era of the Charentes terroir, when Monsieur de La Quintinye was born, La Quintinye Vermouth Royal is known for its rich and opulent aromas due to its use of a unique blend of Pineau des Charentes. Pineau des Charentes is a premium fortified wine, made by blending fresh grape juice and Cognac during the grape harvest. It is subsequently matured in French oak barrels for at least one year to create a rich fortified wine with an average alcohol content of 17%. The La Quintinye range comprises of La

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Quintinye Blanc and La Quintinye Extra Dry, crafted from a blend of white wines and white Pineau des Charentes, alongside La Quintinye Rouge, blended with red Pineau des Charentes, which leads to its deep reddish to amber colour. The unique use of Pineau des Charentes provides roundness, fullness and intensity through each expression’s aromas, which are perfectly balanced with the bitterness of the plants. Twelve shared plants and spices make up the palette of each La Quintinye creation, perfectly balanced with the Pineau De Charentes, before each expression is finished with unique and carefully selected botanicals to create distinct tasting palettes. The pure palette of vermouths makes it an extremely versatile aperitif, whether enjoyed neat on the rocks, diluted with tonic or soda or as an essential ingredient in a plethora of premium cocktails. Indulge in a Royal Negroni with La Quintinye Royal Rouge, G’Vine Nouaison Gin and orange bitters for a world-renowned favourite, or enjoy a sophisticated Royal Dry Martini, with La Quintinye Extra Dry and G’Vine Floraison Gin, decorated with lemon peel for a fresh finish. The La Quintinye Vermouth Royal range

is available from a wide range of stockists, including Amazon, Master of Malt, The Whiskey Exchange, Amathus and Speciality Drinks. www.laquintinyevermouthroyal.com/en/

LA QUINTINYE VERMOUTH ROYAL BLANC A subtle mixture of 18 plants, creating a sumptuously round and tasty nectar, with aromas of fresh lemon and yellow fruits.

LA QUINTINYE VERMOUTH ROYAL ROUGE An expression born from a selection of 28 plants and spices, releasing a rich bouquet of aromas, with hints of liquorice, plum and spiced notes that linger on the tongue.

LA QUINTINYE VERMOUTH ROYAL EXTRA DRY Enhanced with a bouquet of 27 plants and spices, the resulting La Quintinye Extra Dry is a fresh and invigorating palate, dominated by floral and citrus aromas.

SPONSORED

Music to Your Ears IN A NEW AND EXCITING COMPETITION, YOUR VENUE COULD WIN A HAZE SESSIONS MUSIC NIGHT WITH THATCHERS!

hatchers Cider is supporting the future of live music in pubs and bars by offering the chance to win one of three Haze Sessions Music Nights this Spring. Thatchers Haze has become synonymous with great music at festivals and events across the UK, since the first Haze Sessions event was held back in 2016. This Spring, the three winning venues will each receive investment into a bespoke event featuring either a band, solo artist or DJ, chosen to suit the venue’s specific audience. And what’s more, they’ll also receive a bundle of Thatchers prizes to help make the event a great success, together with branded material to help in event promotion. How do you enter? Every venue installing Thatchers Haze for the first time between January 1st 2024 and March 31st 2024, via participating wholesalers, will be automatically entered into a draw, with the winners randomly selected on the closing date of March 31st 2024. And that’s not all. Every new install in the qualifying time period will also receive a free keg of Thatchers Haze Cider together with 10 co-branded polo shirts. Emma Pyle, Brand Activation Manager at Thatchers Cider says, “Running a Haze Sessions event will really support operators

by generating footfall in the Spring, and in the run-up to the busy summer season. We’ll help the winning venues choose the act they feel will best suit their outlet and

will support the evening with prizes and promotional material. It’s going to be a fantastic night!” The UK’s favourite and best-selling cloudy apple cider, Thatchers Haze, goes hand in hand with laid back occasions, particularly when there’s music in the mix. Emma continues, “Hazy drinks are trending, gaining share of the apple cider category. Thatchers Haze has seen 68% volume growth1 as consumers look to experiment and explore.2 “As producers of great tasting cider, we believe expertise and craft go a long way. And when it comes to music, it’s no different. What better way to enjoy an evening of live music than with a pint of Thatchers Haze in your hand.” Thatchers Haze is a 4.5% naturally cloudy apple cider, crafted from Discovery, Falstaff, Gala and Jonagold eating apples to create its crisp, sweet finish. All importantly it’s the juice of the Jonagold apple that gives the cider its all-natural haze. 1 CGA OPMS P06 2023 vs 4YA 2 Meetglimpse.com Aug2023

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100% natural ingredients Dried using geothermal energy Consistent garnishes every time Save money & time on fruit preparation Long shelf life, reducing food waste TO SHOP

Lemon, Green Lemon, Orange, Apple, Pineapple, Strawberry, Raspberry, Blueberry, Passion Fruit & Watermelon all available now at Drinkstuff!

www.drinkstuff.com | 01763 264 280 | hello@drinkstuff.com

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It’s Not So Black And White Anymore BEN LOCKWOOD, ON TRADE CUSTOMER MARKETING MANAGER AT BREWDOG PLC, TELLS US MORE ABOUT BREWDOG BLACK HEART STOUT, AND HOW OFFERING THIS IN YOUR VENUE CAN BOOST BUSINESS.

tout is a category with clear momentum, now worth over £1 billion in the UK On Trade, and growing its share of total beer to 8.1% from 6.9% over the last 12 months. With more choice now available, and BrewDog Black Heart attracting a younger, more affluent drinker we expect this will only continue in 2024. Black Heart represents a significant opportunity to drive sales and grow margin for operators. With the quality credentials of BrewDog, and the excitement of our launch into Nitro Stout, we’re proud to be giving bar operators genuine choice within this sub-category and the potential to increase profits by recruiting new users, whilst also converting established stout drinkers. It is now pouring in over 250 pubs and bars across the UK, including Arc Inspirations, Market Town Taverns, and Market Halls, as well

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as our own, where it is the #4 selling sku. At BrewDog, we believe drinking beer is about discovery and experimentation, with a mountain of different types and styles available. However, when it comes to stout, there really has only been one choice in most pubs and bars for years. With the dominant brand launched nearly 300 years ago, we had to ensure that we created a quality stout with great accessibility and appeal – it was important that Black Heart stood up as a credible and delicious alternative. As the experts in taste and quality, we worked with our brewers to develop a classic draught stout that can be offered to those looking to try something new. Black Heart is a 4.1% ABV no-nonsense dry-Irish style stout, brewed in and for this century. Chocolate and extra dark crystal malts give layers of roasted, toasted coffee

and cocoa, with a hint of caramel coming through. It’s smooth, it’s creamy, it’s all head and it’s all heart. Initial consumer testing and insight was compelling, but it has completely exceeded our expectations. With flavour at its core, Black Heart is already introducing younger consumers to the stout category, who are returning time and time again, indicating its potential to drive further growth by appealing to those that have all but given up on the chance of an alternative. In the four weeks ahead of its nationwide launch, Black Heart was already performing 96% ahead of its sales forecast, selling 18% of the leader’s sales volume and worth 10% of the stout category in Tesco1, with 21% of shoppers new to the category2.

WHAT IF IT’S BETTER? GET IN TOUCH For more information, visit www.brewdog.com/uk/black-heart, or contact us on salesenquiries@brewdog.com. 1,2 Dunhumby Bespoke Shopper Research September 2023

WHAT’S GETTING GUESTS THROUGH YOUR DOORS IN 2024? NOW IS THE TIME TO REFRESH AND REINVIGORATE HOSPITALITY SPACES FOR SPRING AND EASTER TRADE. WOODBERRY, THE COMMERCIAL FURNITURE EXPERTS, HAVE SOME TOP TIPS FOR A SPRING REFRESH. BE DIFFERENT No matter how big your venue, it needs to make an impact and a great first impression for your customers. Fixtures and fittings play a large part in creating first impressions, an ambience and making it Instagrammable for customers to share. You can easily create a signature look indoors and out, by including new décor colours, eye-catching furniture styles or a quirky feature.

CUSTOMER NEEDS Know your customers and anticipate their needs before they realise they have them. It’s the little extras that customers will notice, so is there anything you could do differently this year to set your venue apart?

So many bars and restaurants are now choosing retractable canopies or free-standing shelters to create extra weatherproof spaces. Shelters not only create a feature of your outdoors but enable you extra space to host events and private parties. If you’re in planning mode, the Woodberry 2024 Commercial Furniture & Shelters Brochure is out now to download or request a print copy. Browse a wide range of indoor and outdoor bar and dining furniture and shelters, specifically sourced for the hospitality industry. Download the brochure at www.woodberry.co.uk/brochures Contact the Woodberry team on 01926 889922 or mail@woodberry.co.uk

BE WEATHERPROOF Beat the unreliable British weather by weatherproofing any outdoor areas.

Commercial Furniture & Shelters

2024 Brochure Out Now For commercial dining and bar furniture, and outdoor shelters. Read online, download a copy or request a print version from our team. 01926 889922

mail@woodberry.co.uk

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All Set for Spring

VENUE OF THE MONTH

Atelier Coupette GEORGIA BALSON, HEAD BARTENDER AT ATELIER COUPETTE, TELLS US MORE ABOUT THE NEW CONCEPT BAR THAT’S PUSHING THE BOUNDARIES, REVEALING THE VENUE’S FOCUS ON PROVIDING AN EXCEPTIONAL GUEST EXPERIENCE. GEORGIA, PLEASE TELL US ABOUT ATELIER COUPETTE. We are a new all-day food and drink spot in Soho, serving up teeny, seasonal cocktails (the smaller the drinks, the more you can try!), and tasty small plates inspired by Nouvelle cuisine. Our space is bright, cosy and modern, with iconic Coupette-style art along the walls. The lead inspiration for the venue can be seen in our namesake; ‘Atelier’ is a French word meaning workshop or studio. For us, this means our creative process is never over. We aim to evolve our food and drink menus constantly, in tandem with seasonality, meaning that the team has the freedom and motivation to continuously create and develop new and interesting things. Just as in Coupette, with their Sunday Development sessions, I feel like this concept of constantly workshopping and reaching for new ideas, new flavours, pushes you to continually develop and improve the way you work, and expand your sources of inspiration. If you were to ask the team what serves

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VENUE OF THE MONTH

best sum us up, current favourites would include the Turbo Carrot Spritz – a delicate fizzy number made with orange, yellow and purple carrots, seasoned with dill and toasted sesame, and the Pear & Ricotta – a light and complex boozeless milk punch. Must-try dishes are the Octopus, which is smoked, chargrilled and served with chorizo and romesco sauce, and the umami bomb Mushrooms, a vegan set mushroom custard, served atop a mushroom consommé with sweet n sour shimeji, miso, wild mushrooms – all the good stuff!

WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS SO FAR? Personally, I’d say it’s too soon to claim success, as we’re still very young! That said, these past two months have been electric, and we’re so pleased with the feedback we’ve had so far. From a drinks perspective, we like to take a playful, yet considered, approach, with nostalgic offerings like our ‘PBJ’ and ‘Smoked Cherry Sundae’, both of which our guests seem to really connect with. Prior to opening, as part of the drinks development for Atelier, we also analysed and re-specced a huge selection of classic cocktails, making sure our classics drink as well as our house cocktails – and that the volume is right for our dinky glassware! At Atelier, we want our menu to be approachable; there’s no superfluous verbiage or intentionally obscure flavours, just emotive, accessible drinks and a super inclusive food offering, with three dishes each across our four sections; Meat, Fish, Vegetarian and Vegan. We’ve also been blessed with an absolute rockstar team of great chefs and incredible bartenders, who are genuinely dedicated to moulding this venue into the best shape possible, so any successes will be down to them.

us apart too – not everyone gets to show up to work every day in dungarees!

with safe, tangible places to connect and communicate.

WHAT MAKES YOU STAND OUT FROM YOUR COMPETITORS?

HOW DO YOU STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY?

WHAT ADVICE WOULD YOU GIVE TO FELLOW BAR OWNERS AND MANAGERS?

You know, I don’t see our neighbours (other bars) as competitors. It’s a silly anecdote, but Alessandro Palazzi once said to me that all of us working in this industry are colleagues, and it really resonated with me – the more incredible destinations there are around Soho, the more reasons for people to visit the area and happen upon us! I do think having somewhere to go in Soho for a reliably tasty beverage, as well as a great bite to eat, is a niche we fit very well though – especially pre 4pm! Plus, with the drinks being slightly smaller serves, ours are some of the most pocket-friendly cocktails around. Oh, and our uniforms definitely set

I think anything can feel current if executed with intention and conviction. For example, ‘Satan’s Whiskers’ and ‘Double Chicken Please’ are two amazing cocktail bars at the top of their game, but with completely different approaches; so long as you’re operating with purpose, there’s space for everyone. Even in an ever-changing industry, one thing that remains timeless is the guest experience, and cultivating a space that people want to come back to again and again. We are living through an epidemic of loneliness and so, for me, that is where it’s most important to stay on top of our game, striving to provide our guests

We are very much still up and coming ourselves, so I’m nobody to give anyone advice! But, I would say that I think the most important thing any venue can do is invest in their staff. Invest time into finding the right people, training them and listening to them, because, at the end of the day, they’ll be the reason why people come back. The hospitality industry is becoming more progressive every day, and more and more people are (finally!) demanding a healthier work-life balance and genuine opportunities to progress, so I think venues that aren’t offering this will inevitably struggle. Oh, and always have a pink drink on the menu! www.coupette.co.uk www.barmagazine.co.uk

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Technology WE DELVE INTO THE DIGITAL WORLD, BRINGING YOU 2024’S HOTTEST TECH TRENDS IN THE INDUSTRY.

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TECHNOLOGY – ESSENTIAL 5

Simple Swaps OLIVIA FITZGERALD, CHIEF SALES AND MARKETING OFFICER AT ZONAL, SHARES FIVE SIMPLE BUT EFFECTIVE TECHNOLOGY SWAPS BARS CAN MAKE TO STREAMLINE THEIR BUSINESS. FULLY INTEGRATED TECH Swapping out standalone systems that don’t connect to your other systems, for solutions with an extensive integration network, enables bars to join up their tech stacks and create a unified, centralised system. This can help free up staff time and streamline operations by doing a lot of the heavy lifting in the background, such as automatically displaying updates or cancellations to bookings, eliminating the need to re-key orders taken at the tableside into multiple systems, or even displaying product availability in real-time as sales are processed and stock is depleted. Staff are then free to focus on other tasks and – because these changes happen in real time – teams are kept up-to-date with the very latest information, helping them deliver better customer experiences.

CENTRALISED REPORTING PLATFORM Technology that centralises various data sources helps operators to eradicate the need for multiple, time-consuming spreadsheets, and to have a detailed, real-time oversight across all areas of a business. Operators are then able to identify trends and sales patterns and, in turn, fine tune their offering to meet consumer demand and boost sales. The real-time, easily accessible data lets operators react quickly, either capitalising on successes or identifying issues that aren’t working. This then leads to greater operational control, which can in turn provide cost-savings, or increased sales.

INVEST IN INVENTORY MANAGEMENT Access to accurate and up-to-date stock information is critical for bars in helping them make better purchasing decisions, by identifying waste and, therefore reducing it. By switching away from manual inventory systems and implementing digital stock and product purchasing systems, such as an EPoS with built-in stock management functionality or a digital purchase-to-pay solution, operators can benefit from automatically updated stock levels. This is because sales are made via the till, allowing bars to keep tabs on stock levels, purchasing and costs in real-time. Operators can then be quick and agile in making important cost-cutting decisions. These systems also enable operators to review stock position down to an individual ingredient level, avoiding unnecessary over-ordering that can prove to be costly and ties up cash reserves, and providing greater insight into product performance.

SEAMLESS BOOKING EXPERIENCE With our research suggesting that 47% of consumers visit a pub or bar’s website before booking, offering a frictionless booking journey is vital to ensuring a smooth customer experience. Swap out booking request forms or email booking, both of which require manual follow-up and processing, and implement a powerful online booking solution, which takes customers through an easy booking journey, where they can quickly make a confirmed table reservation, and add optional extras that help boost revenue. Furthermore, with a third of consumers using social media to book tables, it’s important that operators leverage its power as part of their marketing mix, using direct booking technology, integrated with their reservation solution, into social media platforms to help drive footfall.

TRANSFORM YOUR APPROACH TO LOYALTY Switch from manual processes, which are difficult to keep track of, and better tailor your loyalty offering for your customers. With over 80% of consumers signalling that they are interested in some form of personalisation when visiting pubs, bars and restaurants, investing in a digital loyalty platform which integrates with other technology across the business, such as a CRM, can help bars meet this demand. This can transform the guest experience and drive loyalty, encouraging customers to visit time and time again, which, in turn, boosts profits. www.zonal.co.uk

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TECHNOLOGY

Tech’s Latest Trends AS DIGITAL INNOVATIONS CONTINUE TO TAKE THE HOSPITALITY INDUSTRY BY STORM, OFFERING BARS A PLETHORA OF BENEFITS, FROM IMPROVING EFFICIENCY TO ELEVATING THE GUEST EXPERIENCE, WE TURN TO LEADING TECH EXPERTS WHO SHARE THIS YEAR’S LATEST TRENDS TO LOOK OUT FOR.

echnology, to some extent, is a necessity for all hospitality venues. However, as the digital world continues to bring more, ground-breaking tech to bars, the need for operators to keep up with trends and stay ahead of the curve is paramount. New, innovative technology within the sector means that it is now easier than ever for venues to maximise their efficiency, which in turn brings an endless array of benefits. Speaking on the importance of adapting to and adopting new tech, Olivia Fitzgerald, Chief Sales and Marketing Officer at Zonal, states: “Amidst rising costs, operational realities and a competitive trading environment, staying ahead of the curve is crucial for success, with technology providing the means for operators to better combat any challenges their business is facing, as well as improving the guest experience. “Bars that are quick to adopt new and reliable technology will not only benefit

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TECHNOLOGY

from more streamlined and efficient operations, but will also gain a competitive advantage. With business costs continuing to rise, technology that addresses specific operational needs should be a key area of focus. Operators that prioritise this will see tangible benefits for both staff and customers, including faster service, improved data insights and the removal of customer pain points, which can in turn drive customer loyalty to your bar,” Olivia adds. As more and more venues jump on the digital wave, it is becoming almost an industry standard, making it imperative for bars to align themselves accordingly, and gain a competitive advantage. Also, while consumers are reaping the benefits of tech-led bars, they are expecting this more and more from each venue they visit, underscoring the importance of bars being up-to-date and au fait with the latest technology trends. Olivia explains the need to meet consumers’ demand for technology within venues, as she states: “Technology is likely to become an important part of the customer journey in 2024 and, as consumers increasingly want digital experiences, operators will need to implement new solutions to meet these demands.” Olivia goes on to reveal some invaluable insight, sharing specifically what tech features guests are looking for when they visit bars: “Notably, 47% of customers opt for online table reservation methods for speed and convenience, and we expect demand for seamless digital solutions across different touchpoints in the customer journey to grow further, particularly as 50% say that speed is a main reason that technology enhances their experience. “There is also an increasing appetite

for loyalty schemes – with 58% agreeing that they generally represent good value for money and 47% having joined more loyalty schemes to save money since the start of the cost-of-living crisis. However, our research also showed that 49% of consumers would reduce loyalty to a venue if they had a few bad experiences. The delivery of consistently good experiences is still key to driving customer loyalty, and attractive, data-powered reward schemes, further enhanced by solutions such as a CRM, can help to cement this,” Olivia adds. Telling us more about Zonal, Olivia provides insight into the innovative tech, and the subsequent benefits it offers venues: “Zonal provides a suite of fully integrated technology, all created specifically to support the hospitality sector, including our industry-leading, intuitive EPoS, stock and inventory systems, digital bookings, loyalty platforms and table management systems. Our technology is built from the ground-up to enhance

operational efficiency, and empower staff to deliver faster, more effective service.” A high-quality and effective booking system is crucial to streamline your bars’ operations, which, at the same time, enhances the guest experience, leading to repeat custom. Phil Neale, Managing Director at Tabology, explains the negative impacts of a disjointed booking system on both the customer experience and the venue: “If, simply through human error, a booking request isn’t transferred from one system to another, operators face the prospect on a busy weekend, of dealing with upset customers, expecting a table that isn’t available. “Having one system handle everything, from taking bookings on the website to handling deposits on the night, avoids errors and frees up staff to focus on customers,” Phil adds. A cohesive booking system, like Tabology, can also improve a bar’s capacity utilisation, meaning they can allocate guests more efficiently, and maximise their footfall and revenue. Paul explains: “With Tabology Hospitality EPOS, any new booking requests will pop up as an alert directly on the EPOS screen. Staff can then see a list of available tables and accept the request directly on the EPOS, so pubs can also accommodate those customers sending through last minute booking requests, even when service has already started.” If you’re looking to enhance the customer experience with tech this year, an inclusive and reliable ordering and payment system is imperative! As we live in an ever-increasing digital world, customers are expecting hassle-free on-trade experiences, with reduced waiting www.barmagazine.co.uk

TECHNOLOGY times and more options to order and pay. Peter Moore, Founder and CEO of Lolly, stresses how a new and improved payment system is crucial to improve the guest experience: “It is vitally important for bars to move with the latest payment trends and technologies, giving their customers the ability to pay in as many different ways as possible. Not only will this enable them to appeal to, and serve, many different customer profiles, but it will also help to ensure they don’t get left behind. “From leveraging artificial intelligence and enabling facial recognition payments, to offering cryptocurrency payment functionality (allowing customers to pay for food and drinks through currencies such as Bitcoin) or barcode ordering – bars need to stay ahead of the curve and remain relevant

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with today’s tech-savvy customers,” Peter adds. Introducing Lolly, Peter tells us what the brand offers hospitality venues: “Lolly is a software company, that is bringing future technology into the current world. Delivering POS, payments, AI kiosks, smart data and future technology – all integrated. “Over the last 18 months, we have launched a vast range of products, including: age verification payments, which enables hospitality providers to automate the process when it comes to verifying a customer’s age; FacePay, which creates a quick, seamless and secure way for customers to make payments, and Crypto payments, which enable hospitality providers to take Bitcoin for food and drinks.”

A key point to consider when implementing these new technologies, such as more accessible ordering and payment systems, is balance. Not all of the customers who enter your venue are the same; each will have different expectations and demands of the way they want to order their drinks and settle their bill, which is why providing the option is vital! As the digital landscape within the industry continues to broaden, bars should be constantly on the hunt for new tech that can offer unique and exciting experiences for guests, and set them apart from competitors. Chris Lancksweert, Founder of Copa Drinks, sees the implementation of technology within bars as far more than simply gaining a competitive edge, something that transforms bar experiences, providing excitement for bartenders and their guests. Chris explains: “Integrating new technologies is not just about staying competitive; it’s about providing spirit enthusiasts with an immersive experience into the stories and intricacies of their favourite spirits, becoming dynamic hubs of knowledge and exploration.” Copa Drinks is a new, innovative app that provides tasting notes, product history, rating features, favourites saving and direct engagement with distilleries at just the click of the button. Enhancing bartenders’ knowledge, the Copa Drinks app is a bartender’s new best friend, which in turn elevates the guest’s on-trade journey. Chris tells us more about the app,

TECHNOLOGY

revealing: “Copa Drinks transforms the bar experience by bringing the stories behind spirits to the forefront. For bars, it means offering clients more than just a drink; it’s about providing an immersive narrative that adds depth and intrigue to every sip. In a bustling bar environment, quick access to information is crucial. Our app centralises details about spirits, from tasting notes to product histories; it empowers bartenders with knowledge that enhances customer interactions.” While implementing new tech that will meet consumer demands and benefit the guest experience is key, don’t forget about the new digital trends that will specifically target staff and their wellbeing. After all, staff members are the beating heart of every venue, and happy employees make for happy guests! Conor Shaw, CEO at Bizimply, has some wise words, urging operators to: “Remember that every glass of wine or cocktail is delivered by a team member, not a machine. So choose solutions that help your employees to thrive, engage with customers, deliver great service and up-sell to premium drinks and food.” Implementing tech that makes staffs’ lives easier, though benefiting them initially, will come full circle and inevitably benefit their guests. Conor explains: “Workforce management software like Bizimply’s

makes it easy to create staff rotas in a fraction of the time required using other methods. Bar managers and supervisors are freed up from this time-consuming backoffice task and can instead spend their time front of house, where they can add real value to the business by interacting with customers and staff. Team members receive more input to their work, which in turn gives them more confidence, motivation and job satisfaction.” Champa Magesh, Managing Director at Access Hospitality, agrees, placing importance on staff’s satisfaction in offering an exceptional experience for visitors, detailing how tech can enable this: “To deliver a great guest experience and improved efficiencies, attracting, training and retaining the best talent remains a key priority in 2024. “Access Hospitality software provides all HR and workforce management tools alongside Rotaready, your one-stop-shop for smarter scheduling, cost tracking and time management, whilst CPL Learning delivers the most dynamic learning and development solutions to unlock the potential of your team,” adds Champa. Ultimately, with so much choice surrounding technology offerings in the industry, it can often be overwhelming when trying to decide the best options to implement in your bar. When exploring

CASE STUDY: LUCIA’S WINE BARS Based in three north Yorkshire locations, Lucia’s wine bars have been using Bizimply’s systems to manage their staff teams since 2020. Operations manager, Darioush Shahidi, says: “Before Bizimply, we were relying on our team members to manually record their hours, which entailed a lot of chasing by managers. Now, hours worked are captured easily and transferred automatically to payroll. Staff get paid accurately and our managers are spending more time front of house with our bar teams and customers. “We also have better visibility over our labour and sales data: we’re scheduling to demand now, meaning we only have the staff we need, every shift. That’s making a big difference to labour spend.” www.bizimply.com

digital trends, consider those which can benefit both staff and your guests, yielding the greatest benefits, such as improving efficiency, streamlining processes and elevating the guest experience. Above all, keep in mind consumers’ growing demand for technology, and make sure your venue is aligning itself with this trend! www.barmagazine.co.uk

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Don’t Fix What Isn’t Broken! WITH CHRISTMAS AND NEW YEAR WELL AND TRULY BEHIND US, IT’S TIME TO START LOOKING FORWARD TO 2024 AND MAKING PLANS TO ENSURE WE ARE READY FOR THE SUMMER RUSH. WITH HEADLINING EVENTS INCLUDING THE EUROS 2024, UK HOSPITALITY IS READY FOR A BOOM AND PREPARING YOUR BAR EQUIPMENT SHOULD BE AT THE TOP OF YOUR AGENDA AT THE START OF THE YEAR, THAT’S WHY BLIZZARD HAS PUT TOGETHER SOME KEY POINTS TO CONSIDER AS WE EMBARK INTO 2024. DO YOU REALLY NEED NEW? You wouldn’t be the first to think a bottle cooler, ice machine or freezer not working at its best means it needs to be replaced, often this just isn’t the case! Just like any car, your bar equipment needs regular maintenance, cleaning and care. Book in a service for your equipment now rather than waiting until something breaks down – your engineer will be able to tell you if you need to think about replacing door seals and other components. Taking this strategy will not only save you money having to replace equipment when it breaks, but also save you money on your energy bills by ensuring your equipment is running at its most efficient.

BUT IT IS BROKEN, NOW WHAT? Sometimes a replacement is unavoidable so planning ahead to ensure it arrives in time is essential, like for like replacements are the obvious go to but don’t be pulled into a decision that’s not right for you. Did you

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use the piece of equipment the way it was supposed to be used? Was the 3 door bottle cooler ever full? Could you drop down to a two door cooler and save running costs? These are all considerations you should

be looking to make before you jump into buying a new piece of equipment. At Blizzard, we try to offer you as many options as possible while keeping our range simple and straight forward. Need a 2 door bottle cooler? Black? Stainless steel? Hinged or sliding? These are all considerations based on what you had before and what you need going forward so, take the time to shop around. You can check out Blizzards full range at www.blizzardequipment.com. Energy efficiency is important, there’s no doubting that in today’s climate, but bear in mind other factors such as initial outlay, life time costs and of course, suitability for the job you need it to fulfil. Regardless of whether it’s repair or replace, ensure you are planning ahead for a busy summer rather than being left out in the cold with customers waiting, preemptive maintenance or replacements will save you thousands in the long run.

HOSPITALITY AROUND THE WORLD

Le Petit Beefbar Paris IN AN INTIMATE CONVERSATION WITH RICCARDO GIRAUDI, CEO OF GIRAUDI GROUP, HE TELLS US THE STORY BEHIND THE LUXURIOUS PARISIAN BRASSERIE, LE PETIT BEEFBAR, WHERE STYLE MEETS THE WORLD OF EXQUISITE DINING. RICCARDO, PLEASE TELL US ABOUT LE PETIT BEEFBAR. Le Petit Beefbar is Beefbar’s little brother. Beefbar are usually big units, but when I was looking to open one in London, I was offered a little restaurant in Chelsea. As we couldn’t do the flagship there because it was too small, I imagined an umbrella brand called Le Petit Beefbar. I also wanted to offer a wider range of street

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food and special menus that we don’t have in Beefbar, such as the Brunch or the Sunday Roast. Globally, Le Petit Beefbar is more casual and accessible, in a ‘brasserie’ atmosphere.

PLEASE TELL US HOW YOU CURATE THE VENUE’S COCKTAIL MENU. Le Petit Beefbar’s menu is smaller, but

still introduces our signature dishes. The cocktail menu has a huge importance for me because it sets the tone, and we created it to pair beautifully with our street food. It’s driven by the creativity of our bartenders, and inspired by Beefbar destinations around the world. The cocktails are classic and timeless, but, above all, they’re truly surprising creations that reflect the Beefbar identity. Our selection

HOSPITALITY AROUND THE WORLD

evolves with the seasons, and our syrups and infusions are prepared with great care at Le Petit Beefbar.

HOW IMPORTANT IS THE SYNERGY BETWEEN THE VENUE’S FOOD AND DRINKS OFFERING? For us, the 360° experience is fundamental: from the kitchen to the cocktails, everything must be flavourful and perfect. This is why we work with flavours inspired from all over the world and try to convey them in our creations.

WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS? I thought I’d try to ‘glamourise’ restaurants in the same way as fashion brands. I was in the right place at the right time: restaurants have become lifestyle. This is where I learned the new codes of luxury. It’s no longer just about the food, as in family-owned or Michelin-starred restaurants. Wine, cocktails, art of the table,

architecture, music, olfactory marketing and global communications. It’s all part of the same thing, and I pay attention to every detail.

HOW DO YOU STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY? Personally, I travel a lot. I also love to eat a lot! So, I’m constantly inspired by my discoveries. My chefs around the world also keep us on our toes and allow us to work on fusing flavours. And, as mentioned above, the link between food and fashion, I often play on both levels.

WHAT MAKES LE PETIT BEEFBAR STAND OUT FROM COMPETITORS? All in all, we’re playing with contrasts. A taste for detail, products that are offbeat and of extreme quality, but with a popular connotation. There are no rules. It’s all about the atmosphere, the energy of the moment and

the chemistry that has to work between the place, the guests and the service.

PLEASE PROVIDE SOME INSIGHT INTO SOME CURRENT HOSPITALITY TRENDS IN THE FRENCH MARKET. Sharing style has taken much longer to arrive in France, which for a long time concentrated on traditional starter, main course and dessert formats per person. Today, people are more open to a multitude of starters and main courses at the centre of the table. This has really helped our development in France. The big change clearly concerns our meat consumption. Questions about the origin of meat and its quality are finally coming to the fore. We no longer eat it at every meal, but like a good bottle of wine, on a more occasional basis. Short supply chains and seasonality are also key demands. Last but not least, brasseries are cooler than ever, dusting off the genre while showcasing grandma’s recipes in a convivial atmosphere. www.beefbar.com www.barmagazine.co.uk

Directory Vape Apes www.vape-apes.co.uk vape-apes

BEHIND THE BAR Flavour Blaster +44 208 1243014 info@jetchill.com www.flavourblaster.com @theflavourblaster

DESIGN Cult Furniture +44 (0) 208 185 6960 info@cultfurniture.com www.cultfurniture.com @cultfurniture cultfurniture

Hoshizaki +44 (0)845 456 0585 uksales@hoshizaki.uk www.hoshizaki-europe.com @hoshizakiuk hoshizakiuk @hoshizaki_uk hoshizakiuk Koldbox 01254 614444 sales@pentlandwholesale.co.uk www.koldbox.com @pentlandwholesale pentlandwholesale @pentlandw pentland-wholesale-ltd Nelson 0800 592 833 office@nelsonwash.co.uk www.nelsonwashonline.co.uk

BUSINESS Bizimply +44 203 642 5644 support@bizimply.com www.bizimply.com @bizimplyhq Bizimply bizimply

Woodberry 01926 889922 mail@woodberry.co.uk www.woodberry.co.uk

DRINKS Amaro Montenegro +44 751 609 8527 miriam.pomioli@montenegro.it www.amaromontenegro.com @amaromontenegro_ww amaromontenegroglobal Beluga Vodka www.vodka-beluga.com @vodkabeluga belugavodka noblewoodgroup Cano Water www.canowater.com @canowater canowater @canowater

TNT Sports www.tntsports.co.uk @tntsports TNTsports @tntsports

DeKuyper +31 (0)10 42 79 700 royalinfo@dekuyper.nl www.dekuyper.com @de_kuyper_cocktails dekuypercocktailsuk

Tripleseat +1 (978) 614 0490 info@tripleseat.com www.tripleseat.com @tripleseat Tripleseat tripleseat-software

Frobishers 0870 242 1989 ahoy@frobishers.com www.frobishers.com @frobishersjuices Frobishersjuices @frobishers

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The Secret Garden Distillery 0131 285 6833 info@secretgardendistillery.co.uk www.secretgardendistillery.co.uk @secretgardendistillery secretherbgarden the-secret-garden-distillery

HEINEKEN +44 (0)131 528 1000 www.heineken.co.uk @heinekenukcompany heinekenuknews heineken Hoxton Spirits London 020 3892 6780 hoxton@hoxtonspirits.com www.hoxtonspirits.com @hoxtonspirits HoxtonSpirit Lanchester Wines 01207 521234 sales@lanchesterwines.co.uk www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines Mola Drinks 07538 783295 info@moladrinks.com www.molachilldrinks.com @molachilldrinks Mola Chill Drinks Mola Chill Drinks Mutiny Island Vodka 07891 309750 sales@mutinyislandvodka.co.uk www.mutinyislandvodka.co.uk @mutinyislandvodka_uk Mutiny Island Vodka UK @mutiny_vodka Paragon Brands +44 (0) 161 390 0019 hello@paragonbrands.co.uk www.paragonbrands.co.uk @paragonbrands paragonbrands @paragonbrands Pernod Ricard UK www.pernod-ricard.com/en @pernodricard pernod-ricard Thatchers Cider 01934 822862 info@thatcherscider.co.uk www.thatcherscider.co.uk @thatcherscider ThatchersCiderCompany @thatchers_cider thatchers-cider-company-ltd

Vimto Out of Home 0800 066 2133 www.vimtooutofhome.co.uk vimto-outofhome

FOOD Lamb Weston +31 88 00 33 200 info@lambweston.eu www.lambweston.eu/emea lambwestonmeijeruk lambwestonemea

HOSPITALITY ORGANISATIONS Licensed Trade Charity 0808 801 0550 enquiries@ltcharity.org.uk www.licensedtradecharity.org.uk @ltcharity licensedtradecharity @LTCharity licensed-trade-charity The Drinks Trust 0800 915 4610 supportline@drinkstrust.org.uk www.drinkstrust.org.uk @drinks_trust drinkstrust @drinks_trust drinks-trust UKHospitality 020 7404 7744 info@ukhospitality.org.uk www.ukhospitality.org.uk @ukhospitality UKHospitality @ukhofficial ukhospitality

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