Bar Magazine February 2025 by Cogent Multimedia Ltd

THANK YOU TO OUR AMAZING SPONSORS!

FEBRUARY 2025

As we settle into the rhythm of the year, February offers the perfect moment to explore what’s making waves in the world of hospitality. This month’s issue of Bar Magazine is packed with everything you need to inspire your next pairing, elevate your training, and get ready for a year full of sporting excitement.

First, we dive into the art of food and drink pairings. Whether you’re crafting the perfect cocktail to complement a sharing plate or seeking out new ways to surprise and delight your guests, the possibilities are endless! We offer commentary from world-renowned venues, mixologists and sommeliers who reveal inside insight on crafting stand-out pairings that spark imagination and creativity.

Training and education are also key focuses for us this month. The hospitality industry offers so much opportunity for both personal and career progression and growth, and this feature tells you exactly how you can fulfil your potential. Our experts, including the team at Barfection and The Spirit Lab, share their expertise and tips to help individuals grow, both behind the bar and beyond.

In our snapshot feature, we’re celebrating the Year of Sports. With a calendar packed full of global sporting events, it’s the perfect time to get your venue ready (set, go!). Whether it’s hosting viewing parties or creating themed drinks, we’ve got plenty of ideas to keep your venue buzzing with excitement and to ensure your guests are ready for every thrilling moment.

Were you there at the 2025 Bar Magazine Awards? What a night! We share a recap of the special evening that saw 400 hospitality professionals come together and celebrate the achievements of the industry. Head to our BMA pages for the official list of 2025 BMA winners and some exclusive photos from the night!

Alongside these focuses, you’ll also find our regular pieces, including Venue of the Month, Hospitality Around the World, New Creations and Hospitality Heroes.

Cheers to a successful February!

ELEASHA PRITCHARD, EDITOR-IN-CHIEF

EDITOR-IN-CHIEF

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths

manjeet@cimltd.co.uk Tel 01795 509109

HEAD OF BUSINESS DEVELOPMENT

Jazmine Davis jazmine@cimltd.co.uk

ADMINISTRATION MANAGER

Natalie Woollin

admin@cimltd.co.uk Tel 01795 509103

CREDIT FACILITIES MANAGER

Gwen Lee

creditcontrol@cimltd.co.uk Tel 01795 509103

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

10 HOSPITALITY HEROES

We have the pleasure of talking with Josh Linfitt, Schweppes Prestige Ambassador for GB, who shares the passionate story of his career in the industry so far.

13 BAR MAGAZINE AWARDS

What a success! We share a recap of the Bar Magazine Awards 2025, including the official list of winners and exclusive photos from the special night.

23 FOOD & DRINK PAIRING

Delving into the world of food and drink pairings, we offer inspiration and expert advice on how to elevate offerings and ‘wow’ guests.

34 NEW CREATIONS

This month’s piece is courtesy of Erik Lorincz, Bartender and Founder, Kwãnt Mayfair, who shares an exceptional serve from the venue’s new Omakase experience.

36 VENUE OF THE MONTH

We visit Radio at ME London, where Asian-inspired creations meet unparalleled views.

43 TRAINING & EDUCATION

In this extensive feature, we focus on how individuals can fulfil their potential within this industry with so many opportunities.

55 SPORTS: A YEAR AHEAD

We look to the sporting year ahead, sharing how venues can make the most of popular, live events and maximise footfall.

60 HOSPITALITY AROUND THE WORLD

We visit Osaka’s newest destination cocktail bar, Bar Bota, where Andrei Marcu, Bar Manager, tells all about the exceptional venue.

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

AMBER BEVERAGE UK ANNOUNCES ADDITION OF ORSADRINKS TO PORTFOLIO

Amber Beverage UK (ABUK) has welcomed Orsadrinks (ODK) to its portfolio, the Italian manufacturer of cocktail ingredients, syrups and purées including the Fruity Mix range, Premium Sours and Stillabunt Magic Velvet (a market-leading, non-alcoholic and 100% natural cocktail foamer).

The extensive ODK range includes crowd-pleaser flavours for classic mixology, such as lemon, lime, sweet and sour, pineapple, raspberry and strawberry. It also includes innovative and trenddriven flavours like yuzu, papaya and blueberry. The Fruity Mix range (boasting a total of 26 flavours) is made from lightweight PET with an ergonomic design, enhanced for streamlined service. The innovative triple-lock spout technology reduces waste and guarantees an industry-leading 24-month shelf life.

The range of 11 fruit purees are made from 100% fruit and contain no added sugars. The range comes in lightweight pouches, also designed to optimise 24-month shelf life.

Sam Thackeray, Chief Executive Officer of Amber Beverage UK, says, “ODK is best-in-class in the nonalcoholic category: their sheer range, their intuition for trends, their responsiveness to trade requirements around product and packaging is absolutely second to none. The ODK team have scaled impressively in international markets in recent years, and we are absolutely thrilled to be part of their journey and ongoing expansion.”

From 1st January 2025, ODK products are available in the UK through digital channels and all leading wholesalers.

HAWKSBILL CARIBBEAN SPICED RUM REVEALS BOLD NEW LOOK, SHINING A SPOTLIGHT ON THEIR CAUSE

Fortitude Spirits Group has unveiled a new premium bottle design for Hawksbill CaribbeanSpiced Rum, the award-winning range of four rums which donates 10% of profits to sea turtle conversation projects in Barbados. The rebrand marks a major milestone for the brand as it secures a major listing across 130 Booker depots, bringing the premium spiced rum to an even wider audience. Hawksbill Rum is already one of the biggest sellers of spiced rum on Amazon in the UK.

The striking new bottle was designed to highlight the quality of Hawksbill Caribbean Spiced Rum and showcase each individual expression, Island Spices, Pineapple Core, Mango Peel and a brand new addition to the range, Banana Skin Caribbean Spiced Rum.

The new bottle design also shines a spotlight on Hawksbill’s commitment to the support of Hawksbill Sea Turtles. The new bottles are made with 100% post-consumer recycled glass, plant-based inks and seals, as well as labels made from recycled sugarcane fibre and corks crafted with waste materials.

Each flavoured expression is also made using fruit that would have otherwise gone to waste, helping the brand to further minimise its impact on the environment. Launched in 2021, Hawksbill Caribbean Spiced Rum draws inspiration from laid-back charm of the Caribbean, the people’s lively spirit and the ocean’s natural wonder.

RRP: £27 for a 70cl bottle. ABV: 37.5%.

SANPELLEGRINO LAUNCHES DELICIOUS NEW ZERO ADDED SUGAR** RANGE IN THE UK

If you’re looking for a taste of Italy in these cold winter months, look no further than Sanpellegrino’s brand-new Zero Added Sugar range, crafted from real Italian fruit juice.

The new Sanpellegrino Zero Added Sugar drinks are a delicious, fruit beverage option with 0g added sugar. Made with real juice from the sun-kissed fruits grown and carefully hand-picked in Italy, the new Sanpellegrino Zero Added Sugar range comes in two authentic and delicious flavours –Limonata (lemon) and a brand-new Pesca & Clementina (Peach & Clementine) with each 330ml can containing less than 22 calories.

Aryna Yersak, Brand Manager at Sanpellegrino, comments: “At Sanpellegrino we pride ourselves in crafting our Italian Sparkling Drinks using high quality juice from fruits grown in Southern Italy and the Mediterranean, offering consumers an authentic Italian drinking experience. We know that many more Brits are seeking alternative drinking options, especially as we move into the new

THE DRINKS

year, and we are therefore extremely excited to offer new delicious, 0g added sugar citrus drinks with Sanpellegrino Zero Added Sugar.”

The new product range is part of Sanpellegrino’s brand repositioning which includes a refreshing new design to its core range.

The Zero Added Sugar variants join the brand’s core range of Italian Sparkling Drinks, which is made up of six flavours including Limonata (Lemon), Aranciata (Orange), Aranciata Rossa (Blood Orange), Melograno & Arancia (Pomegranate & Orange), Pompelmo (Grapefruit) and Limone & Menta (Lemon & Mint).

TRUST LAUNCHES

£1M CAMPAIGN “FACE IT TOGETHER” TO SUPPORT INDUSTRY COLLEAGUES

The Drinks Trust, the drinks hospitality industry charity, is proud to launch its most ambitious campaign yet, Face It Together, with the goal of raising £1,000,000 to continue helping those in need.

The drinks hospitality industry has long been a vital part of our culture and economy, playing a key role in shaping social traditions, building community connections, and contributing significantly to the economy. However, rising cost pressures continue to challenge the sector. This year, businesses will face further tough decisions to reduce expenses. The Office for Budget Responsibility predicts a decline in employment levels, and a recent survey by the BII reveals that one in four pubs anticipate having to close their doors.

This in turn, will have a devasting impact on the people who work in our industry, whose financial resilience has already been eroded as a result of tough economic times in recent years following the ripple effect of Covid, rising energy and housing bills, and the current cost of living crisis that is still biting hard.

According to the Joseph Rowntree Foundation, 22% of working-age adults will experience poverty this year. To put that into context, that means that potentially 1 in 5 of our industry colleagues could face financial crisis in 2025.

To address the urgent challenges faced by individuals within the drinks hospitality industry, The Drinks Trust has launched its transformative campaign, Face It Together. This campaign is designed to raise awareness of the financial vulnerabilities that anyone in the industry may encounter while fostering a sense of unity and collective responsibility.

Face It Together serves as a call to action, reminding industry professionals that hardship can affect anyone, regardless of their role or experience. By coming together, we have the power to create meaningful change, ensuring that no one faces financial

struggles alone. Through this campaign, The Drinks Trust aims to rally support, raise vital funds, and provide essential assistance to those most in need across the sector. Together, we can build a stronger, more resilient industry where everyone is supported.

To find out more how your business and your employees can become part of the campaign that will change the lives of many, please visit faceittogether.org.uk or contact Anton Lovatt, Partnership Development Manager at anton@drinkstrust.org.uk

JOSH LINFITT

WE SIT DOWN WITH JOSH LINFITT, SCHWEPPES PRESTIGE AMBASSADOR FOR GB, WHO REVEALS MORE ABOUT THE STORY OF HIS CAREER SO FAR, DETAILING HOW HE IS EDUCATING THE INDUSTRY WITH HIS EXPERTISE AND (LOTS OF) HIGHBALLS!

What I truly love about Schweppes is its rich history.

HOSPITALITY HEROES

JOSH, PLEASE TELL US WHERE YOUR CAREER IN HOSPITALITY BEGAN, DETAILING MORE ABOUT YOUR JOURNEY IN THE INDUSTRY AND WHERE YOU FIND YOURSELF NOW.

My journey started nearly 23 years ago, serving drinks in a rock pub up North. Then, a trip to Cornwall in a classic baby blue, bay window camper van changed everything – I fell in love with the Southwest and made it my home. For over nine years, I honed my skills in everything from 5-star hotel bars and award-winning restaurants, to intimate cocktail spots.

After a brief stint chasing my rock star dreams in Brighton, I traded the coast for the slopes, spending a few seasons as a chalet host in the French Alps. From there, I dove headfirst into the world of premium spirits, spending seven years as a brand ambassador, bringing brands to life and injecting them with personality.

My path then led me to London, where I managed top bars and explored the molecular side of mixology, experimenting with flavours and drawing inspiration from the vibrant scene. During lockdown, I founded my own drinks consultancy, Propping Up The Bar, launched two RTD cocktails, and collaborated with some fantastic brands and bars. After two years back in operations, I’ve finally settled into my new role as the Prestige Ambassador for Schweppes! I now lead a team of six brand ambassadors, working with some of GB’s best talent and venues to put the spotlight back on Schweppes.

AS THE SCHWEPPES PRESTIGE AMBASSADOR FOR GB, WHAT DOES YOUR ROLE ENTAIL AND WHAT

DO YOU ENJOY MOST ABOUT WORKING FOR THE BRAND?

Think innovation, in every aspect of the word: from developing drink strategies and internal training programmes, to finding new ways of working with our incredible list of Schweppes stockists on bespoke activations, to new product development. There’s so much more in the pipeline, but I’m keeping those shiny cards close to my chest for now, thank you!

What I truly love about Schweppes is its rich history. Not only are we pioneers in the industry, having been at the forefront of carbonation for over 240 years, but we’ve also launched some of the most innovative and ground-breaking marketing campaigns that still get talked about to this day – and we’re committed to continuing that legacy!

PLEASE SHARE SCHWEPPES SHORT AND LONG-TERM GOALS.

Short-term? We want to inspire as many people as possible to create amazing Schweppes highballs!

Long-term? We aim to establish our ambassador team as a beacon for industry education, supporting the growth of bartenders and bars across Great Britain. We want to create show-stopping activations that people will remember for months to come, keeping Schweppes at the centre of it all.

WHAT DO YOU LOVE MOST ABOUT THE HOSPITALITY INDUSTRY?

This question brings back so many memories! But more than any specific story, it’s about a feeling, that feeling you get when you take a step back and reflect. Not during a de-brief after an event or shift, not when reminiscing a story; it’s during the moment! Whether it’s sharing a perfectly cooked seafood feast with friends in Greece, or soaking up the atmosphere at Gordon’s

While working smart is important, it comes with experience.

Wine Bar in London. It’s all about putting down your phone, breathing in, raising a glass and cherishing your friendships and the ability to make new mates. That is one of the gifts hospitality gives us, that moment that holds its own story, creating those special moments and shared experiences that become stories in themselves. THAT moment!

WHAT HAS BEEN AN IMPORTANT LESSON YOU HAVE LEARNT WITHIN YOUR CAREER?

Trust your gut and be prepared to put in the work. While working smart is important, it comes with experience. Experience is gained by listening, observing, and learning from everyone around you, especially your guests!

WHAT WORDS OF ADVICE DO YOU HAVE FOR FELLOW HOSPITALITY PROFESSIONALS; IS THERE ANYTHING YOU WISH SOMEONE TOLD YOU AT THE BEGINNING OF YOUR JOURNEY?

Advice? Sure! Find a place and make the time where you don’t think or talk about work!

For me, it’s painting and playing music – passions that provide an escape, and both of which I am super passionate about! Give yourself time to focus on your wellbeing and ensure you feel supported by the people you surround yourself with.

PLEASE SHARE YOUR FAVOURITE LATEST INNOVATION WITHIN THE INDUSTRY.

Education innovation! I’m really excited about the innovative approaches to education in our industry. Brands are collaborating more closely with bartenders, providing support and putting them at the forefront. This helps us educate consumers in an engaging way, enhancing their experience without being preachy. A great example is Kiki’s Lounge on the Isle of Man, who use social media and their menus to explain the ‘why’ behind their craft, like the difference between ice blocks and cubes.

Follow the Schweppes brand ambassador team @schweppes_advocacy.

A BOLD TAKE ON TEQUILA

A masterful fusion of Mexican authenticity and the refined artistry of Maison Villevert. United by shared values of heritage, ancestral expertise, and cultural pride, this collaboration delivers tequilas of unparalleled excellence. Celebrated for their distinctive aromatic profile, Excellia tequilas embody elegance, boldness, and complexity.

BAR MAGAZINE AWARDS

BMA 2025 WINNERS

A HUGE CONGRATULATIONS TO OUR EXCEPTIONAL 2025 BAR MAGAZINE AWARDS WINNERS!

Cressida Lawlor Unsung Hero Award Eve Bar Best Dining Concept Award

Alice Taraschi Best Venue Manager Award

Drake and Morgan Best Hospitality Group Award

Nine Lives Marketing Innovation Award

Nepheli Akrivopoulou Best Mixologist Award

Bacchanalia Best Venue Design Award

Richard Wynne Lifetime Achievement Award

Bow Bar The Environment Award

TUNES ON TAP

GREG AIELLO, MANAGING DIRECTOR AT PPL PRS, OFFERS FIVE THINGS EVERY VENUE SHOULD KNOW ABOUT THEMUSICLICENCE.

WHAT IS THEMUSICLICENCE?

If you use, play or perform music in your business or organisation, the chances are you need a music licence. Your music licence allows you to legally play music for your customers and employees in your business through the radio, TV, streaming services and of course, live performances.

Not only can TheMusicLicence benefit your business, it also helps to protect the future of music. After our business costs, fees from TheMusicLicence are distributed to all those involved in making music via our parent companies PPL and PRS for Music. This means that those people who write, perform, compose, record, or publish music are fairly rewarded for their talent and creativity.

WHERE DOES THE MONEY GO?

TheMusicLicence ensures those who are involved in creating the music we all enjoy are fairly paid for their hard work and talent. Music is valuable, and so are those that make it.

After our business costs, all the music licence fees we collect go back to PPL and PRS for Music who then process, allocate and distribute royalties to the music creators they represent. PPL represents the rights of over 165,000 performers and recording rightsholders while PRS for Music represents the rights of over 175,000 songwriters, composers and music publishers.

PERFECT YOUR BACKGROUND MUSIC WITH THEMUSICLICENCE

We’ve put together a step-by-step checklist on how to successfully use background music for your business. From branding, to target audience, to sound systems and selecting the right tunes, these top tips can help enhance your business through the power of music. You can also check out our podcast with award winning hospitality organisation, New World Trading Company, who are recognised for a number of well-known brands including The Botanist. This podcast delves into how music can be used as a tool to enhance your customers experience, build your brand and boost spend.

STREAMING MUSIC IN YOUR BUSINESS

Practical, easily accessible and bespoke to you. Music streaming has grown commonplace in many aspects of our lives and changed the way we listen to music.

Streaming provides your business with access to a wide variety of music, including new artists & genres, allowing you to tailor your music taste to reflect your brand & customer preferences. In order to stream, play or perform music in public within your business or organisation you may need a music licence from PPL PRS. This ensures permission is granted from the relevant copyright holders in relation to the vast majority of commercially available music.

THE IMPORTANCE OF PAYING YOUR MUSIC LICENCE

It’s important to contact us when you start using music in your business or organisation, and provide us with the correct information, so we can ensure you’re covered correctly by TheMusicLicence. By paying your music licence invoice within the terms and conditions of TheMusicLicence, we can ensure our members receive payment for their work. Having a music licence ensures you’re legally covered to play commercial music within your business. But it also means you’re able to experience the benefits of having music within your business. From reducing stress to enhancing the customer experience, there are many benefits of playing music for both your employees and customers.

www.pplprs.co.uk

Turn your bar into a band stand.

Your customers are diverse, and your playlists can reflect that. Maybe you want them to feel relaxed with some feel-good music as they sit back and enjoy an after-work drink. Or perhaps they enjoy listening to an in-house DJ or live band as the cocktails flow.

TheMusicLicence has created a step-by-step guide on how you can perfect your background music and help you set the stage using the power of music! Using our guide, you could create a venue which is as much known for its music as it is for its excellent food and drinks. It’s all about the experience, and using music in the right way can change that experience from good to outstanding! Music has the power to influence mood and behaviour. It can help set the tone, enhance your customers experience and even affect how much they spend. For instance, upbeat and lively music can create a vibrant and energetic atmosphere, encouraging customers to feel more sociable and spend more time and money. Whereas, soft and mellow tunes can create a relaxed environment, making it an ideal setting for intimate conversations and dining experiences.

Now ask yourself, can you really afford to not play music?

If you are already playing background music and providing live entertainment, or you’re looking to introduce it into your hotel, you’ll usually need TheMusicLicence.

We ensure those who are involved in creating the music we all enjoy are fairly paid for their hard work and talent.

GASTRO PIES

FOOD AND DRINK PAIRING

WE EXPLORE THE EXCITING WORLD OF FOOD AND DRINK PAIRINGS, OFFERING READERS INSPIRATION TO TAKE THEIR OFFERINGS TO THE NEXT LEVEL.

IN PERFECT HARMONY

TOM VAN DER NEUT AT LANCHESTER WINES SHARES HIS TOP TIPS FOR VENUES LOOKING TO ELEVATE FOOD AND WINE PAIRINGS THIS WINTER AND SPRING.

MATCH WINES TO SEASONAL MENUS

Embrace the seasonal shift by thoughtfully pairing wines with seasonal dishes. During winter, rich and hearty meals like braised beef, slow-cooked lamb, or Mushroom Wellington are beautifully complemented by full-bodied reds, such as those from the Douro in Portugal or a velvety Chilean Merlot. As spring emerges, lighter fare like fresh seafood, spring greens, and creamy goat’s cheese pair wonderfully with crisp Marlborough Sauvignon Blanc or a bright, citrusy Riesling.

PLAY WITH REGIONAL PAIRINGS

As the saying goes, ‘what grows together, goes together,’ so aligning wines with the regional roots of a dish can create appealing pairings. For example, a Spanish-inspired menu featuring Mediterranean herbs pairs perfectly with a Rioja Crianza, bringing depth and authenticity to the experience. Similarly, an aromatic Rioja Blanco or a fresh and delicate Albarino can work seamlessly with dishes like zesty starters, fresh salads, or delicate fish courses. By emphasising regional pairings, you not only tell a story but also create a stronger connection between the wine and food, enticing customers to explore unique combinations.

CELEBRATE SUSTAINABILITY

Sustainability remains a major consideration for UK consumers, and bars that prioritise eco-conscious practices stand out. Partner with wine suppliers who offer sustainably produced options, such as those transported in bulk (which can save 38% CO2 compared to shipped in bottle) or those with compelling stories about their production. These wines not only appeal to environmentally aware patrons but also align with your brand’s commitment to responsible practices. Highlighting these choices on your menu, whether through symbols or dedicated sections, can enhance your establishment’s reputation and attract a loyal, eco-conscious audience.

UPSELL WITH DESSERT PAIRINGS

Cap off meals by offering indulgent dessert pairings that showcase the versatility of your wine list. For instance, a luscious semi-dry (LSD) Australian Riesling or a Port (not just for Christmas!) pairs exquisitely with rich desserts like sticky toffee pudding, chocolate fondant or a classic cheeseboard. By positioning these pairings as a luxurious end-of-meal option, you create an opportunity to increase sales while enhancing the customer’s dining experience.

CUSTOMISE YOUR OFFERINGS

Differentiate your bar by working with wine suppliers to develop a bespoke house wine range. Branding wine labels with your bar’s identity or theme creates an exclusive offering that customers can’t find elsewhere. These unique wines can also serve as a marketing tool, reinforcing your brand and adding a personal touch to the dining experience. Whether for pairing with meals or as a standalone recommendation, customised offerings are a memorable way to elevate your wine programme.

www.lanchesterwines.co.uk

PERFECTLY PAIRED

LANCHESTER WINES’ TOM VAN DER NEUT OFFERS HIS EXPERT ADVICE ON HOW WET-LED VENUES CAN RAISE THE BAR WITH THEIR FOOD AND WINE PAIRINGS.

In an increasingly competitive hospitality landscape, offering exceptional food and wine pairings has become a cornerstone of success for wet-led venues. Pairing the right wines with dishes not only enhances the dining experience, but also boosts revenue and customer satisfaction.

WHY SHOULD WET-LED VENUES BE LOOKING TO THEIR FOOD AND WINE PAIRINGS; AIMING TO PERFECT AND ELEVATE THEM?

Thoughtfully paired wines elevate dishes, creating a memorable dining experience that encourages repeat visits and word-of-mouth recommendations. Additionally, with the growing trend of premiumisation, customers are increasingly seeking sophisticated offerings that deliver value.

As no venue is the same in terms of their food and drink offering, what advice can you

offer to ensure exceptional food and wine pairings – anything from Asian cuisine to Mexican, what are the essential steps for venues to follow?

• Understand Flavour Profiles: Match the wine to the most prominent element of the dish which could be the seasonings, sauce, or the main ingredient, and identify the dominant flavour of spicy, sweet, salty, acidic, or umami. Wine and food need to balance each other out, with neither one overwhelming the taste of the other. Why not try Riesling with spicy Asian dishes, or a bold Douro red to enhance the smoky, rich flavours of Mexican cuisine.

• Collaborate with Suppliers: Work closely with wine merchants who understand your menu and customer preferences. A good wine merchant aligns your wine list with your menu, but a great one collaborates with you to craft a strategy that elevates guest satisfaction and boosts profitability.

• Train Your Team: Ensure your staff are knowledgeable about the wines you offer and brief them on some top-level pairings, which will help them to confidently recommend options to customers; this adds a personal touch and increases the likelihood of upselling. Your wine supplier will offer training and guidance with regards to food pairing which will help your staff.

• In the same vein, make it easy for both customers and staff by clearly signposting a perfect pairing whether on the wine list or somewhere on the bar.

LOOKING TO WINE, WHAT ARE SOME MUSTHAVE VARIATIONS FOR VENUES THIS YEAR; WHAT MAKES THESE GREAT CHOICES FOR FOOD PAIRINGS?

This year, versatility and uniqueness are key – customers are seeking new and exciting experiences, wanting to try something new.

• Aligoté, with crisp acidity and citrus notes, is a perfect partner for seafood dishes like oysters, prawns, or grilled white fish. Its refreshing profile also pairs beautifully with creamy goat’s cheese, light salads, or herb-forward dishes, offering a versatile and elegant choice for a variety of dining occasions.

• Garnacha Tintorera is a rare red-fleshed grape which is often used for blending. But as a stand-alone wine, its juicy red fruit flavours and soft tannins make it an excellent match for grilled lamb chops, slow-cooked beef stews, or smoky barbecued meats. Its bold character also pairs beautifully with hearty vegetarian dishes like roasted aubergine or mushroom risotto, delivering a versatile and satisfying dining companion.

• Raboso Frizzante (a lightly sparkling red from Italy) with its lively bubbles and tangy acidity, pairs wonderfully with rich, salty foods. Try it with cured meats like prosciutto or salami, creamy cheeses such as burrata or mascarpone, or a seafood platter. Its freshness also complements light pasta dishes with citrusy sauces or risotto with herbs.

• Raboso can also be used to create a Rosé Spumante style of wine which completely changes its flavour profile - with its delicate bubbles and vibrant red fruit notes, pairs beautifully with light appetisers such as sushi, smoked salmon or goats’ cheese crostini. For dessert, try it with strawberry shortcake or fruit tarts.

ASIDE FROM THE EXCEPTIONAL RANGE OF WINES, WHAT DOES SUSTAINABILITY MEAN TO THE BRAND AND THEREFORE, HOW DOES THIS CEMENT THE BRAND’S VALUE IN EXCEPTIONAL FOOD AND WINE PAIRINGS?

We are a sustainable business and have won the coveted IWSC (International Wine and Spirits Competition) Green Wine Initiative Award two years in a row.

In 2023 we were recognised for our commitment to using renewable wind and solar energy – our site is powered by three wind turbines which generate up to 5 million kWh of electricity each year, we have 3MegaWatts of solar on the roof of Greencroft Two which is one of the UK’s largest bulk wine bottlers, and we were the first business in the UK to use geothermal heat from disused mine workings to maintain and ambient temperature in our warehouses.

In November 2024 we won the award for the introduction of a super lightweight 300g bottle – we were the first business in the UK to use this bottle. Produced by Verallia, the 300g bottle reduces the carbon footprint by 25% compared to the UK standard 400g bottle. Lanchester Wines will use this bottle for all of its own brand wines which have arrived in the UK by bulk transport, which itself ages 38% CO2 compared to shipping to the UK in bottle.

For more information on Lanchester Wines, please visit www.lanchesterwines.co.uk.

THE PAIRING PLAYBOOK

WE HEAR FROM LEADING VENUES, MIXOLOGISTS AND SOMMELIERS WHO REVEAL THEIR EXPERT APPROACH TO FOOD AND DRINK PAIRINGS.

The role of pairings is becoming increasingly more important within venues; exceptional pairings allow venues to enhance, fuse and complement flavours in dishes and serves alike, and ultimately, completely heighten the guest experience. However, achieving such harmony and balance requires more than merely picking a wine or cocktail to complement a dish; it’s an art. In this article, we hear from experts in the field, revealing the secrets to crafting memorable pairings that elevate any meal.

Mark Gurney, Co-owner and Director, Levan & Bar Levan, reveals his team’s approach to providing exceptional pairings for guests, detailing how it all starts with the wine!

“We have a constantly rotating by the glass selection at Bar Levan. We buy 12 bottles, and once they are gone, we change. This means we are always challenging our team with finding interesting food and drinks pairings. This really keeps us on our toes!”

Providing more detail on the offerings at Bar Levan, Mark labels their pairings as “smart, focused but approachable.”

He continues, “Bread, olives and nuts are standard, but we also do a cheeky croque monsieur for those who want something to provide a bit of padding for the booze. Alongside this, we have a couple of more delicate dishes such as salsify and sauce gribiche, or bavette, frites and salad – for those guests who want more of a dining experience. In the current climate, I think bars with great food will benefit as people are looking for quality but affordable nights out.”

Bar Levan stands next-door to its sister venue, Levan, a

‘convivial restaurant in Peckham, which serves modern European food with seasonal ingredients.’ Highlighting the difference in each venue’s approach, Mark details, “Next door at Levan, our restaurant, we have a wine pairing that goes with our chef’s tasting menu. For this, it’s mainly food led: we taste the dishes with the chefs, and conjure of interesting wine and drinks pairings every six months. Sometimes Philip, our Head Chef asks me for a wine or drink to create a dish to, which is really fun!”

Mark is an expert when it comes to wines, but also shares a soft spot for Mezcal – a category he believes “is quite unique as it’s one of the only spirits that can reflect terroir in the same way that wine can.”

He adds, “Mezcal has an amazing ability to work with food. Wonderfully vibrant lampranillo which is a riot of jalapeño and green peppers aromatics with the obligatory carnitas is excellent – it really helps to cut through the fatty richness. On the other hand, a richer style espadin can work beautifully with chocolate desserts.”

Highlighting his most-loved wine and food pairings, Mark reveals his favourites, “Orange wine with anything spicy is usually an absolute winner. Also, vin jaune and sushi! Sounds weird but it works beautifully; the umami quality of the nutty vin jaune and seafood with seaweed just sings.”

Finally, he states, “It’s a bit leftfield, but I love having a good goats cheese like a Chabichou with a sparkling Perry. Quality, artisanal Cider and Perry from Somerset and Herefordshire are criminally underrated in this country.”

Sharing what makes Bar Levan and Levan so well-versed in

FOOD & DRINK PAIRING

Mezcal has an amazing ability to work with food.

food and drink pairings, Mark states, “I like to think at Bar Levan and Levan we are constantly thinking outside of the box, not just reaching for the same old pairings and combinations. For instance, we’re using a great liquor from AKB6, it’s their 10 year old Pineau des Charentes to pair with a Mille Feuile with tonka bean mousse and poached pears at Levan – a drink that most people have with cheese and isn’t that well known outside of France.

“I like to find little obscurities and believe in my team to be able to communicate this to our amazing guests with passion and confidence,” he adds.

Delving further into the world of wine, we speak to Jonathan Kleeman, Wine Consultant and Hospitality Specialist, who offers his expert advice on crafting perfect pairings.

He advises venues to, “Start by exploring wines from less well known regions. This is a simple way to use pairings you’re familiar with while introducing a fresh perspective and experience.

Consider wines from emerging ‘New Old World’ countries like Croatia, Serbia, or Romania, where winemaking traditions with old vines thrive but are often overlooked in favour of more famous regions. Similarly, look for lesser-known grape varieties that behave similarly to popular ones—think Douro Reds instead of Bordeaux, or modern, lighter Grenache instead of Pinot Noir.”

Sharing some standout food and wine pairings, Jonathan comments, “A pairing that often flies under the radar is pork and Riesling—especially pork belly with a rich, dry Riesling. The wine’s acidity cuts beautifully through the fat of the belly, creating a perfect balance. It’s also an excellent way to introduce Rieslings to those who typically avoid them, assuming they’re all sweet.

“Another favourite of mine is Champagne and fried chicken. Sparkling wines pair wonderfully with fried foods, offering a delightful contrast. Plus, the combination of something traditionally associated with prestige and something as casual as fried chicken creates a playful, yet satisfying pairing.”

Fazenda Rodizio Bar & Grill Bishopsgate London offers guests a taste of southern Brazil through its delectable plates and expertly crafted cocktails. At Fazenda, food and drink work in tandem to

provide guests an exceptional dining experience, whether that’s at Fino at Fazenda, the stylish bar located on the entrance level to the venue, or upstairs, in the main restaurant.

Michela Castiglioni, Head of Bar at Fazenda Rodizio Bar & Grill Bishopsgate London, explains the venue’s approach to food and drink pairings, commenting, “In true South American style, our menus are designed to transport guests to the depths of Brazil while celebrating our roots.

“Rather than defining strict pairings, we emphasise how our drinks and dishes complement each other to elevate every moment at the bar, from casual drinks to more indulgent social gatherings. It’s all about creating a harmonious and memorable guest experiences and allowing the flavours to enhance each other organically.”

At Fazenda, the team are experienced in complementing a range of different serves with the exceptional dishes and small plates on offer.

Michela says, “Due to our strong South American identity, our cocktails, wines and beers naturally embrace celebrated elements and flavour profiles from Brazil and neighbouring countries.

“We have a huge selection of Malbec by the glass, which perfectly complements our Empanadas de Wagyu. For beer enthusiasts, we suggest to try our Tonnato Vitello with Inedit

A MATCH MADE IN HEAVEN

Jonathan Kleeman, Wine Consultant and Hospitality Specialist, offers his top tips to elevate the guest experience this Valentine’s Day…

“For Valentine’s Day, offer something personal and memorable. For example, include a bottle of champagne in the dining experience for two, with the option to have it engraved or elegantly labelled with the couple’s names and the date of the occasion. This creates a lasting keepsake of their special evening and adds a personal touch, making the experience even more meaningful.”

beer – its crisp taste perfectly balances the richness of the dish. Cocktail lovers are invited to explore a perfect partnership with our Once in Cartagena, featuring avocado-washed rum with mango, pineapple, and almond notes, which complements the peppercorn-seasoned beef skewers.”

Advising venues on how to perfect their pairings, Michela urges, “Consider food and drink pairings as an evolving journey of discovery rather than a rigid set of rules. Rather than prescribing specific matches, present a range of intriguing possibilities that invite people to explore, debate, and ultimately trust their own palates. Guide them with knowledge to ensure enjoyable experiences and arouse curiosity.”

The Guards Bar and Lounge and The Spy Bar stand proudly in Raffles London at The OWO, and within both, food and drink work in harmony to offer guests an unparalleled dining journey.

Alice Taraschi, Bar Manager at The Guards Bar and Lounge, comments, “The role that food and drink pairings play here at Raffles London is essential and at the base of everything we do. Our aim is to ensure that everybody has a story to tell once they leave a Raffles hotel, be it an amazing culinary trip or a liquid experience.”

Talking us through The Guards Bar and Lounge menus, Alice highlights the approach as “extremely tasty yet refined at the same time.”

She continues, “We selected some very basic dishes that are popular in other places and completely changed them to make them ours. For example, one of the dishes that I love the most on our menu are the Maris Piper potato crisps. They are essentially very thin layers of potato fingers with bechamel in the middle. After they are fried, they are finished with grated parmesan, truffle emulsion and black truffle. They pair incredibly well with sour drinks – the crispness of the drink perfectly complements the ‘cheesiness’ of the parmesan but at the same time, elevates the hearty flavours of the truffle.

“Another dish that we created that I am extremely proud of is the lobster roll. Lobster has always been one of the finest fish after caviar, and the idea was to have something extremely tasty that people can enjoy without being too expensive - and that goes well with drinks. As with everything we do, we looked at each element separately, using trout roe as garnish and some pretty, edible flowers. I’d suggest this dish to guests having a glass of wine or martini, as the delicateness of the dish

complements and enhances the flavour of both drinks.”

Most recently, The Guards Bar and Lounge have introduce the Liquid Tasting menu, something Alice states “that hasn’t been done on the bar scene.”

Telling us a little more about the innovative pairing experience, Alice reveals, “This is a journey through the flavours of Raffles, beginning in Singapore and ending in London. We select eight miniature versions of the 16 drinks we have on the menu, and we pair each one of them with a canapé.

“The project was developed for over a year, and we looked at each aspect of the drink and how to pair it best with the food. We collaborated with our chefs, and it was an interesting learning point from both sides as we started with blind tastings of food and drinks.”

The Spy Bar have created something similar to The Guards Bar and Lounge, The Spy Bar Tasting Experience, where guests can enjoy three iconic Spy Bar cocktails paired with three thoughtfully selected canapés.

Sotirios Konomi, Bar Manager at The Spy Bar, shares the role these pairings play in the venue, stating, “The art of pairing allows guests to discover unexpected flavours, unlocking a new dimension of taste through the combination of food and cocktails.”

Another venue leading the way in exceptional dining experiences is Sexy Fish Manchester, which also places a strong emphasis on the art of pairing food and drinks.

Davide Rinaldi, Head Sommelier at Sexy Fish Manchester, reveals the endless food and drink pairings available to guests, explaining, “While seafood and fish are central, much of Sexy Fish Manchester’s menu incorporates umami-rich elements characteristic of Japanese and Asian cuisines, allowing for an expansive and diverse range of pairings. The drinks menu reflects this versatility, with crisp wines and complex cocktails enhancing umami-laden dishes. Importantly, the venue also features exceptional meat dishes, supported by robust wine options to create memorable steak-and-wine experiences, catering to all preferences.”

A standout feature of the venue’s dedication to providing unparalleled pairing options is evident through the serves list; ‘The Sommelier’s Section’ is an extensive list of wines, each highlighted as a perfect complement to a particular type of dish.

Telling us more, Davide shares, “The Sommelier’s Section

Sparkling wines pair wonderfully with fried foods, offering a delightful contrast.

plays a vital role in delivering a personal touch to the drinks list. It highlights favourite selections, rare finds, and exceptional offerings that enrich the guest experience. This curated approach connects guests to the expertise and passion behind the team, a concept that all venues should consider to add depth and character to their offerings.”

Food and drink pairings go way beyond alcoholic offerings; with the rise of mindful drinking, and venues looking to wow guests with new and innovative flavour combinations, no and low alcoholic drink pairings are definitely making waves.

Vincenzo Arnese, Director of Wine, Raffles London at The OWO, highlights, “Food and drink pairings have evolved significantly to encompass a broader range of beverages, reflecting a growing awareness of diverse guest preferences. Beyond alcoholic drinks, there is an increasing focus on nonalcoholic options, such as craft sodas, teas, coffee, mocktails, and even cold-pressed juices.

“The key to a successful pairing lies in the flexibility and balance between the drink and the food, ensuring that the combination enhances the overall dining experience, making it enjoyable and unique for the guest,” he adds.

Charles Carron Brown, Restaurant Manager and Sommelier of Aulis London, agrees, stating, “Whilst wine and other alcoholic beverages have been the staple for years in restaurants, it’s great to see so much innovation being made within the world of non-alcoholic options. It gives sommeliers and bartenders an opportunity to explore new techniques within the world of drinks and try new ideas to enhance our guests’ experience.”

The soft drinks category offers endless opportunities for food and drink pairings, a subject that Lauren Edwards, Brand Manager at Franklin & Sons, is an expert in. She explains, “Today’s diners are seeking alcohol-free serves that offer the same level of sophistication as wine while complementing their meals. Enter premium soft drinks, a category leading the charge in the era of ‘soft pairing.’

“Franklin & Sons, celebrated for its expertly crafted soft

drinks, is pioneering this shift,” she says. “Its Natural Rose Lemonade, with delicate floral and citrus notes, is not only a perfect complement to lightly spiced chicken dishes - where its balance of sweetness and acidity enhances the warmth of spices like cinnamon and cardamom - but also a standout ingredient in the kitchen. Used as a marinade base, it gives chicken wings an irresistible, burnished glaze, showing that premium soft drinks are as versatile as they are sophisticated – comfortably offering both culinary and pairing possibilities.”

Offering some advice on crafting extraordinary non-alcoholic pairings that offer guests something exciting, Charles comments, “I’ve personally found that looking towards the world of cocktails really helps when coming up with interesting and unique options for non-alcoholic pairings. I also love to get chefs involved in the creation process.”

To elevate food and drink pairings that step further, Charles shines a light on the use of seasonal ingredients, stating, “At Aulis London we use a lot of produce that is seasonal from Our farm in the Lake District. These can range from various fruits and vegetables to different herbs too. As they change throughout the year, we’ll change them up on the pairings also. It creates a fantastic opportunity to get our thinking caps on and create something really unique and different for our guests.”

Ultimately, the art of pairing food and drinks has become a defining feature within wet-led, with venues embracing creativity and innovation to enhance the guest experience. As we’ve heard from industry experts, successful pairings go beyond simple combinations, requiring careful consideration of flavours, textures, and the unique characteristics of both food and beverage. Whether it’s exploring unexpected wines, introducing nonalcoholic options, or incorporating seasonal ingredients, the key is to spark curiosity and create memorable, balanced experiences that captivate guests. With an ever-growing focus on thoughtful pairings, venues have the opportunity to offer personalised and exciting journeys that elevate dining, transforming each meal into an unforgettable occasion.

A NEW ERA OF PREMIUM TEQUILA

INTRODUCING EXCELLIA, THE PREMIUM TEQUILA BRAND REDEFINING THE CATEGORY WITH ITS WORLD-CLASS EXPRESSIONS.

As the premium spirits market continues to evolve, it’s clear that consumers are becoming increasingly discerning, seeking out not just quality but authenticity, craftsmanship, and unique flavour experiences.

Tequila, once associated with quick shots and party nights, is now undergoing a transformation, with a rising demand for fine, aged, and artisanal spirits.

Enter Excellia, a brand that perfectly captures this shift with its exceptional portfolio of tequilas, including the Grand Cru Blanco and Grand Cru Reposado. These world-class expressions are poised to redefine what it means to drink premium tequila—and they belong in your venue.

Excellia’s tequilas, including both Grand Cru Blanco and Grand Cru Reposado, are crafted with meticulous attention to detail and are unique blends of authenticity combined with the French touch of Maison Villevert.

Excellia Tequila is the story driven by two passionate families: Jean- Sébastien Robicquet and Doña Leticia Hermosillo Ravelero and her son Don Gildardo Partida Meléndez.

Both families share common values: respect for heritage, ancestral know-how and their cultures that led them creating tequilas of excellence, recognised for its unique aromatic profile combining elegance, boldness and complexity.

From the hand-harvested Blue Weber agave grown in the heart of Jalisco’s Amatitán region to the innovative ageing process in rare Sauternes wine and Cognac casks, Excellia delivers a tequila experience unlike any other.

Each step of production is guided by the pursuit of perfection—no shortcuts, no additives, just pure, natural ingredients transformed into a spirit of exceptional quality.

GRAND CRU BLANCO: A PERFECT BLEND OF FRESHNESS AND COMPLEXITY

The Grand Cru Blanco is the first expression in Excellia’s Grand Cru range, and it sets a high bar for the category. This crystal-clear tequila is crafted exclusively from Blue Weber agave, a variety known for its balanced, smooth character and rich flavour.

But what makes Grand Cru Blanco truly special is the way it’s aged. The tequila is rested in both lightly aged Sauternes casks and Cognac barrels, which impart a touch of fruitiness, subtle spic and a silky roundness

that you simply won’t find in other white tequilas.

On the nose, Grand Cru Blanco is vibrant and complex, with powerful, aromatic notes that hint at ripe fruit and subtle herbs. The palate confirms these impressions, delivering a beautifully balanced tequila with a smooth mouthfeel.

The spice from the Cognac casks adds a layer of depth and sophistication, making it an ideal choice for sipping neat or crafting elevated cocktails.

Whether used in a classic Margarita or a refreshing Paloma, Grand Cru Blanco enhances any cocktail with its unique depth and elegance.

GRAND CRU REPOSADO: A BOLD EXPRESSION OF COMPLEXITY AND REFINEMENT

The Grand Cru Reposado is the second offering in Excellia’s premium range, and it represents the perfect balance of richness and complexity. This finely crafted tequila is double distilled in traditional small copper pot stills.

It is then both aged for nine months in oak barrels that previously nurtured Sauternes wine and Cognac: these exceptional casks bring elegant fruity and oaky notes highlighted by a complex spicy bouquet to this unique tequila.

The nose of Grand Cru Reposado is complex

and intense. The palate is bold, with the roundness of the Sauternes bringing a slight sweetness that is perfectly balanced by the deep, rich flavours from the Cognac barrels.

The finish is long and smooth, leaving a subtle spiciness and an elegant warmth that lingers on the tongue.

This reposado is a tequila that works exceptionally well both in cocktails and as a sipping spirit. It’s ideal for more sophisticated, high-end serves, or enjoyed simply over ice with a slice of citrus. Grand Cru Reposado provides a memorable drinking experience that will impress even the most discerning spirits connoisseur.

Chris Jones, Managing Director at Paragon Brands, which distributes Excellia in the UK, said: “As the demand for premium tequila continues to grow, it’s essential for venues to offer something more than just the usual mass-market options.

“Excellia offers an opportunity to stock a range of tequilas that not only stand out on the shelf but also provide a remarkable selection that will set your venue apart from the competition.”

Here are four reasons why Excellia should be part of your spirits offering:

1. PREMIUM QUALITY & CRAFTSMANSHIP

Excellia’s commitment to quality is unparalleled. The brand’s focus on artisanal production, from hand-harvesting the agave to its innovative ageing process in rare Sauternes and Cognac casks, results in a tequila that exudes sophistication. For customers seeking a high-quality, well-crafted tequila experience, Excellia represents the perfect choice.

2. EXCEPTIONAL VERSATILITY IN COCKTAILS

Both Grand Cru Blanco and Grand Cru Reposado are incredibly versatile, making them ideal for a range of cocktails. Whether you’re serving classic cocktails like Margaritas or more modern creations, these tequilas will enhance the flavour profile and elevate the experience. The Grand Cru Blanco brings freshness and complexity to any drink, while the Grand Cru Reposado offers depth and warmth, perfect for stirred cocktails or sipping neat.

3. TAPPING INTO THE GROWING PREMIUM TEQUILA TREND

The UK’s demand for premium tequila is growing rapidly.

Consumers are drinking less but prioritising quality, and Excellia’s blend of sophistication and artisanal craftsmanship fits perfectly into this trend. By offering Excellia DPS, you align your venue with the growing market of tequila enthusiasts who are looking for top-tier spirits that embody both heritage and innovation.

4. STORYTELLING OPPORTUNITY

Excellia’s unique backstory—born from the collaboration between Mexican and French traditions—gives your bartenders a compelling story to share with customers. Tequila drinkers are increasingly interested in the narrative behind the brands they support, and Excellia offers a rich tale of craftsmanship, cultural fusion, and quality. This connection to the brand can help elevate the experience and create loyal customers.

Chris continued: “Excellia offers a taste of true craftsmanship with unique ageing techniques and a focus on authenticity.

“For venues looking to elevate their spirits offering, Excellia is the ideal choice, offering unparalleled quality, versatility, and sophistication.

“By stocking Excellia, you’ll not only meet the demand for premium tequila but also set your venue apart as a leader in offering refined, artisanal spirits.

“The UK Tequila market is ripe for growth, with consumers increasingly gravitating toward higher-priced premium offerings.”

www.paragonbrands.co.uk/products/excellia-tequila

STANDOUT SERVES…

PALOMA

40ml Excellia Tequila Blanco

100ml Pink Grapefruit Soda

20ml Lime juice

Garnish – Pink Grapefruit Slice

MARGARITA

50ml Excellia Tequila Reposado

25ml Lime juice

20ml Triple Sec

Garnish – Salt and 2 Limes

OOLONG

ERIK LORINCZ, BARTENDER AND FOUNDER, KWÃNT MAYFAIR, REVEALS THE STORY BEHIND THE VENUE’S NEW OMAKASE EXPERIENCE IN PARTNERSHIP WITH NIKKA WHISKY, SHARING ONE OF THE EXCEPTIONAL FEATURED CREATIONS – OOLONG.

NEW CREATIONS

A JOURNEY TO JAPAN

It began with a fascination for the intricate artistry of Japanese culture. The reverence for craftsmanship, attention to detail, and the harmony between flavours called to me. As a mixologist, I had always been curious about Japanese spirits, particularly the renowned Nikka whiskies, but it wasn’t until I embarked on a trip to Japan that the idea for a Japanese omakase cocktail menu truly crystallised.

THE INSPIRATION

My journey started in Tokyo, where modernity and tradition coexist in perfect balance. One evening I was alone, I found myself at a quiet omakase sushi bar, which was run by females only. The chef worked with precision, crafting each piece of sushi as though it were a masterpiece. Every course felt like a story unfolding—a perfect sequence of flavours, textures and aromas. This personalised dining experience was a revelation. It wasn’t just a meal; it was an artful narrative, a sensory journey. I left the restaurant thinking: Could this philosophy translate into cocktails? Could I create an omakase experience where each drink tells a story and evolves with the guest’s preferences?

NIKKA AND THE ART OF BALANCE

As my trip continued, so did my knowledge of Nikka whiskies, which embody balance—a fusion of boldness and subtlety, much like the duality of Japanese culture. Tasting the Yoichi Single Malt, with its peaty smokiness and rich complexity, and the Miyagikyo, with its lighter, fruitier notes, I saw infinite possibilities for blending these flavours into something uniquely personal. I also learnt about patience and respect for ingredients. The water used in the whisky, sourced from nearby rivers, and the oak barrels, painstakingly crafted, showed me how much intention goes into each element. This deepened my understanding of how to approach cocktail creation.

THE TURNING POINT: KYOTO’S TEA CULTURE

In Kyoto, I experienced the art of the Japanese tea ceremony. I visited a monastery where a monk had lived for over 30 years. Watching how he whisked matcha with serene focus, I realised how much ceremony can elevate an otherwise simple act. It wasn’t just about the tea—it was about the story, the connection between the host and guest, and the mindfulness of the moment.

It was here that I decided: My omakase menu would combine the meticulous spirit of the tea ceremony with the bold creativity of modern mixology.

CRAFTING THE OMAKASE MENU

Back home, I began designing the menu, guided by the philosophy I had absorbed in Japan. The concept of omakase –or “I leave it up to you” – would allow me to curate a bespoke cocktail journey for each guest. Inspired by my experiences, I chose to feature Nikka whiskies as the core ingredient.

As a welcome drink, we start with a clarified second part from miso redistilate, by cooking the miso with bonito flakes, dried

OOLONG

INGREDIENTS:

30ml Yoichi single malt

5g Wasambon sugar

80ml Lalani & Co handrolled Oolong tea

40g Soy meringue

SOY MERINGUE

INGREDIENTS:

250g Soy sauce

900g Granulated sugar

75g Glucose

90g egg whites

METHOD:

Mix all the ingredients and bring to simmer for 20 minutes until all the ingredients are melted. Whisk the egg whites, bring the temperature down to 120C. Mix the egg whites into the mixture – make sure you keep on the temperature low stir until egg whites disappear and turn into a creamy mixture. Store in a piping bag in refrigerator.

kombu and clarified.

The first drink is inspired by Tokyo’s early morning at Tsukiji fish market – the freshness of the ingredients and the unique gifts from the sea. It’s a variation of a Martini using redistilled Nikka gin with sea urchins, Kay sake, Cocchi Americano and Seasn light bitter to add the extra green and zesty flavours.

The second drink is a memento of the morning mist and tranquillity in Osaka – light and savoury carbonated Taketsuru single malt paired with clarified tomato water, pickled brine and Seedlip Garden.

The third is floral and fruity Nikka vodka with green apple, mango, agave nectar, verjus, fino sherry and Key Sake. For the fourth drink, we use black miso distillate, fermented beetroot, aged sake, Miyagukyo single malt and Seasn Dark for extra umami flavour – complex flavours of earthy notes that blends perfectly with the single malt whiskey.

To close the journey, I have created a Yoichi Nikka single malt inspired cocktail, which is based on Oolong tea, wasambon sugar and soy meringue – a hot and cold serve to indulge the omakase experience.

My trips to Japan have changed how I approach mixology. They reminded me that cocktails can be more than a drink—they can be a dialogue, a journey and an art form. Inspired by the craftsmanship of Nikka and the philosophy of omakase, I’ve created a menu that not only celebrates Japanese culture, but also invites others to experience its beauty, one sip at a time.

@eriklorincz

@kwantlondon

It wasn’t just about the tea. It was about the story, the connection between the host and guest, and the mindfulness of the moment.

RADIO AT ME LONDON

WHERE ASIAN-INSPIRED CREATIONS MEETS UNPARALLELED VIEWS, RADIO AT ME LONDON IS ONE OF THE CITY’S MOST EXCEPTIONAL ROOFTOP BARS. ANDY HALLAM, RADIO BEVERAGE DEVELOPMENT, TELLS US MORE ABOUT THE VENUE’S OUTSTANDING OFFERINGS.

PLEASE TELL US A LITTLE MORE ABOUT RADIO AT ME LONDON; WHAT IS THE VENUE’S CONCEPT AND STORY?

Radio at ME London is a vibrant iconic 10th-floor rooftop bar, offering an exceptional blend of Asian-inspired cuisine, expertly crafted cocktails, and breathtaking views of London’s skyline. As part of the five-star luxury lifestyle hotel ME London, Radio has cemented itself as a premier destination for sophisticated yet playful experiences.

Designed by Bernard Carroll, the space harmonises classic and contemporary luxury, featuring natural desert tones, warm oak, marble, and bespoke coral reef wallpaper. At its heart is a stunning back-lit onyx cocktail bar, reflecting the hotel’s striking external architecture. Radio offers more than 200 covers, with unique zones named after the London landmarks, they overlook, including City, River, and Covent Garden.

The cocktail menu, led by Daniel Susko and his team, highlights Asian-inspired creations like the Tokyo Rose and Ume Boulevardier. Guests can also enjoy Japanese highballs and exclusive Sake selections. Complementing the drinks, Executive Chef Federico Crisafulli presents an Asian sharing menu featuring dishes such as wagyu tataki, black cod in citrus miso, and mochi desserts.

With live music, immersive dining, and unparalleled views, Radio Rooftop is an elevated destination for brunch, lunch, dinner, and late-night drinks.

TALK US THROUGH THE VENUE’S FOOD AND DRINK OFFERINGS; WHAT IS THE INSPIRATION BEHIND THESE AND HOW DO THE TWO WORK IN TANDEM TO OFFER GUESTS AN UNPARALLELED DINING EXPERIENCE?

The menu has something for everyone – taking inspiration from iconic institutions like Bar High Five & Bar Benfiddich in Tokyo, Bangkok’s BKK Social Club at The Four Seasons & Bar Goto & Bar Niban in Manhattan & Brooklyn respectively. Our drinks menu is – in line with our food offering – authentically Asian. Premium Japanese whiskies from the famed Nikka & Suntory distilleries, plus rare Japanese rum in the form of Kiyomi are sure to capture the imagination of the discerning imbiber. Asian gins & vodkas take centre stage – The House of Suntory range (Roku/ Haku/Toki) plus award winning Japanese vodka & gin called Ukiyo from Japan. In collaboration with TheHouse of Suntory we will champion various authentic Highball serves and also Gin/ Sonics – not to be mistaken for Gin & Tonics – where Asian gin/ tonics will be ‘cut’ with soda to enable the distiller’s botanical

Radio stands out with its stunning skyline views, luxurious yet playful design, and an innovative Asian-inspired menu paired with expertly crafted cocktails.

signature to shine. A throw back to a time in Japan where savvy bartender used the ‘sonic’ technique to improve pretty much any drink spritzed with tonic water.

LOOKING SPECIFICALLY AT THE VENUE’S COCKTAIL LIST; WHAT, IN YOUR OPINION, MAKES IT SO SPECIAL?

Our cocktails are at the heart of everything we do at Radio. We use premium bottlings as our base spirits and the drinks menu will showcase various types of Sake (& Shochu) and generally the bright and bold flavours of Asia – think pandan, yuzu, papaya, coconut & watermelon, rose & miso. An exclusive drink is our Tokyo Rose – gin shaken with Lanique spirit of rose, lychee, watermelon, raspberry and hand-squeezed citrus resulting in a mouth-watering cocktail. We are ‘head over heels’ in love with all Agave spirits and this is reflected in our cocktail menu. No Agave – no party.

Our wine list is international with most key wine making countries represented. We work closely with Moet-Hennessy on our Champagne and Provence menu as Radio is the perfect location to celebrate or to simply enjoy the ‘dolce vita’ at one of London’s best rooftop locations. Bottle service on a dazzling array of spirits is also available.

WHAT, IN YOUR OPINION, SETS RADIO ROOFTOP APART FROM OTHER WET-LED VENUES; WHY DO YOU BELIEVE IT IS SO SUCCESSFUL AND POPULAR AMONG GUESTS?

Radio stands out with its stunning skyline views, luxurious yet playful design, and an innovative Asian-inspired menu paired with expertly crafted cocktails. Its success lies in the exceptional

offer, unrivalled views, and warm, friendly service. This unique combination ensures an unforgettable experience, making it a favourite among locals and international guests.

WHAT ADVICE WOULD YOU GIVE OTHER WETLED VENUES LOOKING TO ELEVATE THEIR OFFERINGS AND PROVIDE GUESTS WITH EXCEPTIONAL ON-TRADE EXPERIENCES?

To elevate offerings and provide exceptional on-trade experiences, wet-led venues should prioritise crafting a unique identity that resonates with their audience. Focus on delivering high-quality, innovative drinks that tell a story—such as using premium ingredients, signature techniques, or cultural inspiration. Pair this with an ambiance that is thoughtfully designed to create a memorable experience, from interior aesthetics to curated lighting and music.

Invest in staff training to ensure service excellence and product knowledge. Collaborate with top chefs, mixologists, or brands to introduce exclusive menus and experiences. Finally, engage guests through immersive events and digital storytelling to foster a loyal, vibrant community.

PLEASE TELL US THE VENUE’S SHORT AND LONG-TERM GOALS.

The venue aspires to solidify its reputation as one of the world’s most iconic rooftop bars, renowned for luxury, creativity, and unforgettable views. By consistently innovating, hosting exceptional events, and attracting a global audience, Radio seeks to remain a benchmark.

www.radiorooftop.com

DRINK THE DIFFERENCE

IN THIS PIECE FROM BELU WATER, WE EXPLORE WHY THE WATER THAT WET-LED VENUES CHOOSE TO SERVE MATTERS.

While wine lists and cocktail menus are curated with care and browsed at length, the choice of water on offer is often deemed less significant. Yet this seemingly simple choice should factor in some important considerations—not just around taste and table-worthy looks, but also sustainability, health, and social responsibility. With more consumers opting for non-alcoholic choices in pubs and bars, or supplementing alcoholic drinks with water, offering thoughtfully selected water solutions can set your establishment ahead.

WHAT SETS NATURAL MINERAL WATER APART

Mineral water isn’t just H₂O. It’s a product of its environment, naturally filtered through layers of rock and enriched with essential minerals like calcium, magnesium, and potassium. These trace elements don’t just elevate the taste profile—they can also provide health benefits and aid digestion. For some customers and diners, the water you serve can be as integral to their experience as a signature cocktail is for others. Natural mineral water offers more than hydration; it delivers a sensory experience, with subtle flavour variations shaped by its natural source. Belu mineral water, for example, comes from Montgomeryshire in Wales, where the geo-structure is largely volcanic. As the rocks are hard, the mineral water

contains relatively low levels of a wide range of minerals, giving Belu a clear, crisp, refreshing taste that is perfect as a dining accompaniment or for quenching thirst on a night out.

THE WEIGHT OF THE BOTTLE

Selecting bottled water involves more than just choosing what’s inside—it’s about the packaging too. At Belu, we’ve partnered with leading innovative British glass manufacturer Encirc to produce the lightest-weight glass bottles on the UK market. This directly reduces the carbon footprint of our mineral water by minimising raw materials and the energy used in production, as well as reducing weight for transportation.

For bars and restaurants, our lighter bottles also mean easier handling and storage, a practical advantage for fast-paced environments. Beyond functionality, Belu bottles are designed with a sleek, premium aesthetic, so they sit elegantly on tables and are eye-catching behind the bar. By stocking Belu, hospitality venues can showcase their commitment to sustainability without compromising on style or quality.

SOCIALLY RESPONSIBLE DECISION-MAKING

Water may be universal, but how it’s sourced, packaged and sold makes a difference. At Belu, we evaluate every step of our supply chain, ensuring our business operates as sustainably as

Images

© Veerle Evans

For some customers and diners, the water you serve can be as integral to their experience as a signature cocktail is for others.

possible and delivers impact through our ‘Purpose P&L™.’ As a proud British social enterprise, we invest 100% of our net profits in changing the way the world sees water, supporting naturebased water stewardship projects, circular economy principles and life-changing water and sanitation initiatives around the world through our partnership with WaterAid. To date, we’ve given £5.8 million to WaterAid, transforming nearly 400,000 lives with clean water.

For businesses, choosing Belu is an opportunity to align with a brand that reflects shared values. Today’s consumers are increasingly mindful of where their money goes, often choosing products that prioritise ethical sourcing and sustainability. By offering Belu, bars and restaurants signal their dedication to these principles, building deeper, loyal connections with socially conscious customers.

CONSCIOUS CONSUMER DEMAND IS GROWING

The hospitality landscape is evolving, driven by a new wave of socially conscious consumers. For many, choosing where to dine or drink is as much about values as it is about the menu. While water may seem like a small consideration, stocking it from a socially responsible supplier sends a powerful message: this is a

business that cares about quality and ethics in equal measure.

This choice resonates especially with non-drinkers, who increasingly seek premium options beyond standard tap water. By offering mineral water from a brand like Belu—one that balances taste, sustainability, and impact—you ensure every customer feels valued, whether they’re raising a glass of wine or enjoying a refreshing sip of water.

SMALL CHOICES, BIG IMPACT

The water you stock is more than a functional necessity; it’s a reflection of your brand’s values. Choosing a socially responsible supplier like Belu not only elevates the customer experience but also contributes to a better future.

In a world where every decision matters, even something as simple as the water on your table can be a force for good.

Belu is available throughout the UK from most leading drinks wholesalers. If you would like to stock Belu or find out more, please contact us at hello@belu.org or via our website at belu.org.

A BLIZZARD OF INNOVATION

BLIZZARD, LEADING REFRIGERATION AND CATERING EQUIPMENT SUPPLIER, WILL BE SHOWCASING THEIR LATEST CREATIONS AT THIS YEAR’S SCOTHOT, INCLUDING THE NEW RANGE OF CUBED ICE MACHINES AND FRIDGE-FREEZER MERCHANDISERS.

Anew year often starts with new plans, ambitions and goals, whether personal or business related. The hospitality industry is no different, and in the face of an increasingly hostile economic climate, it’s important to ensure your venue is consistently evolving to meet both current and future customer requirements.

New equipment, ingredients and products are introduced to the market every day, and there’s no better way to be sure they’re the right thing for you and your business than being hands on and testing them yourself. For years now, trade shows have been on the decline due various factors, such as COVID, travel costs and the expense of exhibiting. However, a new lease of life has been breathed into a select few hospitality-focused shows in recent years – one of which being Scotland’s premier showcase for food, drink, hospitality, retail and tourism: ScotHot.

ScotHot returns for 2025 on the 26th and 27th February, following an unforgettable show in 2023, which exhibited hundreds of brands from the sector. As Scotland’s leading showcase for food and drink, there’s never been a better time to attend – especially if you’re in the market for new refrigeration and catering equipment! This year, Blizzard, a budget-friendly equipment supplier, will take up a massive 80sqm space to

showcase its refrigeration and catering equipment.

Blizzard is set to bring huge product developments to the show for 2025, including its new range of cubed ice machines, perfect for any hospitality venue. No need for ice? They’ve got something to solve your display dilemmas too, with the introduction of new fridge-freezer merchandisers. Both of these will be available for you to test at the show.

If ice machines and display fridges aren’t your focus, why not pop by the stand and see some of Blizzard’s best sellers including back bar bottle coolers, upright storage refrigeration, countertop cooking appliances, serve over display units and much more.

Still not convinced? Drop by for a drink and a chat with industry leaders. Blizzard has integrated a seven-metre-long mocktail and smoothie bar to help showgoers relax and refresh during the busy two-day schedule. The bar will feature a mixologist crafting fun, custom drinks for everyone to enjoy, while Blizzard’s sales and marketing staff will be on hand to help solve your refrigeration and catering equipment based conundrums.

TRAINING & EDUCATION

WE EXPLORE HOW INVESTMENT IN TRAINING AND EDUCATION CAN BRING A PLETHORA OF BENEFITS TO HOSPITALITY EMPLOYEES AND BUSINESSES.

THOMAS

SHAKE UP YOUR SKILLS

NOLAN, MANAGING DIRECTOR AT BARFECTION, OFFERS HIS TOP FIVE TIPS FOR MAXIMISING SKILL GROWTH AND CAREER PROGRESSION IN 2025.

EMBRACE A GROWTH MINDSET

Adopt the mindset that every experience is an opportunity to learn. Mistakes? They’re lessons. Challenges? They’re growth in disguise. Be curious and proactive—whether it’s learning a new cocktail technique, studying the latest trends, or diving into areas outside your comfort zone, the more you push your boundaries, the more you grow. Reflect on what you’ve learnt and identify areas for improvement, then take actionable steps to evolve. Growth isn’t linear, but consistent curiosity and effort will always move you forward.

SEEK MENTORSHIP AND ROLE MODELS

Having a strong mentor or role model can fast-track your progression. Look for individuals who inspire you and have the skills or career path you admire. Don’t be afraid to ask questions or seek guidance; most people in hospitality love sharing their knowledge. Good mentors will challenge you, guide you, and help you navigate tricky situations. Surround yourself with people who are better at the job than you—it’s the best way to level up. And when the time comes, pay it forward and mentor others.

SAY YES (UNTIL IT’S TIME TO SAY NO)

Early in your career, saying “yes” to as many opportunities as possible can expose you to a wealth of experiences and skills. Volunteer for events, try new roles, and immerse yourself in all aspects of the industry. Over time, as your experience grows, learn when to say “no” to things that don’t align with your goals or values. This balance ensures you’re always moving in the right direction while avoiding burnout. The power of saying “yes” opens doors; the power of “no” keeps you focused.

INVEST IN CONTINUOUS LEARNING

Hospitality trends evolve constantly—what worked last year might not work tomorrow. Stay ahead by engaging in continuous learning. Attend workshops, pursue certifications, and participate in industry events. From wine-tasting courses to management training, investing in your education keeps your skills sharp and relevant. Don’t overlook informal learning either—listen to podcasts, read industry blogs, and share insights with peers. A commitment to learning keeps you adaptable and prepared for new challenges and opportunities.

2 3 4 5

PRIORITISE WORK-LIFE BALANCE AND WELLBEING

Hospitality is demanding, and long hours can take a toll if you’re not careful. To thrive, find a workplace that aligns with your values and supports your growth. Reflect on what fills your “cup”, and make time for personal wellbeing. Whether it’s a hobby, time with loved ones, or quiet moments for yourself, balance ensures you’re operating at your best. Remember, progression isn’t about sprinting to the top; it’s about building a sustainable career that you love.

www.barfection.co.uk

BEYOND THE BAR

WE EXPLORE HOSPITALITY AS A LIFE-LONG CAREER, DETAILING THE STEPS THAT INDIVIDUALS CAN TAKE TO MAXIMISE OPPORTUNITY, SKILL GROWTH AND CAREER PROGRESSION IN THIS WONDERFUL INDUSTRY.

The hospitality industry offers boundless career opportunities for newcomers and experienced professionals alike; from management progression to ambassador and consultancy roles, hospitality presents a plethora of different paths to many different exciting destinations, and, in this article, we tell you how to make your journey to success smooth sailing.

In CGA by NIQ’s latest Global Bartender Report, it was revealed that 72% of bartenders intend to remain in the industry for the foreseeable future – a hopeful stat for the sector! Yet, only 41% of bartenders understand how to progress, despite 64% believing in strong career prospects.

The reality is, hospitality is a vibrant industry with diverse opportunities for individuals, but many become stuck, not knowing how to grow their skills and progress in this delightful sector.

Thomas Nolan, Managing Director at Barfection, echoes this opinion, saying, “Hospitality is an industry bursting with opportunity, and that’s what makes it such a great career choice. Many people think the only way to progress is by moving into

management—but that’s not true for everyone. There are countless sideways steps you can take. For example, a bartender could transition into becoming a sommelier, cicerone or even a brand rep. The options are there if you know where to look.”

Speaking more on the industry’s value to workers’ personal and career growth, Thomas continues, “Beyond that, the skills you develop in hospitality aren’t just for work—they’re life skills. Every day in hospitality brings something new, and you need to plan, adapt and give it your all. That kind of resilience and problemsolving is valuable no matter where life takes you.

“For those starting in hospitality through part-time work or university jobs, the way forward depends on their goals. If their studies are relevant to the industry, they should lean into that and see how far they can go. If not, the transferable skills they gain—like communication, teamwork and thinking on their feet—are invaluable in any career. I’ve met brand reps for biotech companies who credit their time in hospitality for their success.”

So, what steps can individuals take to maximise opportunity within this fruitful sector?

Rachel Spade, Senior Mixologist and former Spirit Lab

Academy Student, urges hospitality professionals to make the most of every opportunity on offer to them, saying, “The best thing you can do is show up with enthusiasm and a hunger to learn. Say yes to new opportunities, whether that’s taking on extra responsibilities or asking questions to understand how everything works. Find a mentor, take courses when you can and always be open to feedback. Passion and a great attitude will take you so far in this industry—it’s all about putting yourself out there!”

Thomas agrees, “For those aiming to build a career in hospitality, the power of “yes” is key early on — try everything, learn as much as possible and soak up experiences. Later, the power of “no” becomes just as important as you gain clarity on your direction. Find mentors, surround yourself with people better than you and know when it’s time to move up or on. And never burn bridges—it’s a small world.”

Jenni Clarke, Commercial Director at Umbrella Training, highlights the value of apprenticeships, commenting, “A great way to build a career is to engage with apprenticeships. At Umbrella Training, for example, we provide structured learning

and recognised qualifications over a 12-month period that allows apprentices to learn and gain experience as they earn a living. It’s ideal for, not only those starting out in the industry, but for those who are looking to develop certain skillsets through supervisory or management courses too.”

Training and mentorship programmes are essential for career progression, even for experienced professionals. While individuals should be proactive in their skill growth by seeking continuous learning opportunities through different organisations and brands, management teams, such as managers and team leaders, have a responsibility to encourage employees and make these avenues more accessible.

According to CGA by NIQ’s Business Confidence Survey (October 2024), business leaders agree that operators play a pivotal role in supporting staff development. By prioritising training and upskilling programmes, venues can build stronger teams and foster long-term success, both for their employees and their business.

Violetta Njunina, CGA by NIQ’s Client Director, emphasises, “Training and education are the cornerstones of a thriving On

TRAINING & EDUCATION

Premise sector. For this purpose, drinks brands and suppliers have a unique opportunity to empower bartenders by addressing knowledge gaps and creating clear career pathways.”

Jenni supports this, explaining, “Offering learning opportunities is hugely important for staff retention, particularly when it comes to Gen Z and the upcoming generations, who want very clear development pathways set out in their career. Providing training opportunities, such as apprenticeships, offers learning that is easily accessible, and partners your business with an experienced team ready to help develop the skillsets of budding hospitality professionals. This can also be demonstrated by making sure that you celebrate your employees’ hard work and accomplishments.

“We have created the Purple Umbrella Awards to do just this, hosted at prestigious venues and attended by hospitality’s crème de la crème annually; it is the perfect way to nominate and highlight hard-working, valued individuals,” she finished.

As well as training programmes, industry competitions are instrumental for skill growth and career progression, offering participants an opportunity to learn new techniques, network with industry professionals and broaden their knowledge.

Lee Hyde, Senior Beverage Expert at MONIN, comments, “Competitions like MONIN Cup are key to ensuring a bright

future for the drinks industry, as they bolster the next generation of bartending talent, who we at MONIN are always eager to support.

“The contest encourages new, young bartenders aged 18-27 from across the world to show-case their talent as mixologists by creating original serves with MONIN products. Taking place bi-annually, the 2024 competition saw bartenders from the UK invited to enter the UK Heat, with the chance to win a trip to Athens Bar Show in November, plus an invitation to the MONIN Cup Grand Final at the MONIN HQ in Bourges, France in December for the chance to win on a global scale against finalists from all around the world.”

Highlighting the benefits such industry competitions bring hospitality professionals, Lee adds, “More than just a competition, partaking in MONIN Cup offers the opportunity to receive expert mentorship from the MONIN team and industryleading mixologists.

“During the 2024 competition, finalists developed their skills by learning from MONIN’s best, with critique on presentation, technique and flavour profile. At each competition, entrants are encouraged to connect with fellow aspiring bartenders, explore the exquisite flavours of MONIN, and revel in friendly rivalry for

a truly unforgettable experience.”

Career progression and wellbeing go hand-in-hand; if you’re not happy in your role, you will not want to progress in it. Kris Hall, Founder of The Burnt Chef Project, underscores this, saying, “Skill growth and career progression are key factors in the happiness and retention of staff, stemming from building a positive, supportive environment that, first and foremost, prioritises the employees’ well-being.”

The Burnt Chef Project is a not-for-profit social enterprise, which was launched in 2019 to tackle the mental health crisis in the hospitality sector. Kris continues, “Supporting individuals and businesses across the industry, we are fully committed to helping educate, raise awareness, deliver training and support and ultimately reduce the stigma that surrounds mental health across our profession. Our goal is to make the hospitality profession healthier and more sustainable by focusing on people’s wellbeing first.”

Kris emphasises the importance of the role that leaders and management teams play in individuals’ mental health, stating, “One of the most important aspects of looking after employee mental health is to ensure your team is working in an inclusive, welcoming environment, something that comes from

implementing the right culture. It’s important that this starts at the very top.

“The training courses run by The Burnt Chef Project are a great way to develop and hone a business’s culture – led predominately by the managers within the business. Our half-day ‘Managers Mental Health Awareness’ course provides a senior team with the basic skills, and helps to develop their confidence when it comes to managing the mental health of their team. Covering aspects including: understanding the impact of poor mental health, pro-actively tackling workplace stress, identifying mental health issues, driving conversation and practising active listening and empathy, the course provides a great basis to creating an inclusive working environment.”

Overall, the industry is filled with endless opportunities, but, to fully reach your potential and climb the ranks, it’s about being proactive and exploring all the avenues available to you. Remember – say “yes” and use your network to grow your skills and knowledge; make the most of industry competitions, training and education programmes and don’t forget to take care of you first and foremost. Ultimately, the industry gives back what you put into it!

MASTER THE CRAFT

CASSIDY FOURIE, MIXOLOGIST AT THE ROYAL COCKTAIL EXCHANGE, REVEALS MORE ABOUT HER EXPERIENCE AS A STUDENT AT THE SPIRIT LAB – A PROFESSIONAL BARTENDING ACADEMY THAT OFFERS TOP-QUALITY PROFESSIONAL TRAINING.

PLEASE TELL US ABOUT YOUR EXPERIENCE AS A STUDENT AT THE SPIRIT LAB.

I was working at a local pub when I enrolled in The Spirit Lab International Mixology Course (Level 1). The venue I worked for had a very limited ‘happy hour’ cocktail menu, which was all I knew about cocktails. I wanted to create good quality drinks and experiment with flavours, but I had no space to practice this where I worked. Moved by the desire to improve above and beyond what was asked of me at that time, I signed up to The Spirit Lab course.

Here, we studied speed, the broad array of alcohol categories, how to craft the top classic cocktails to a perfect serve level and customer interaction. What really interested me the most was learning about classic cocktails, the history behind them and how spirits are made. What I learnt at The Spirit Lab made me appreciate all the hard work that goes into spirits and cocktails much more. Going back to the pub, it hurt me to see all that hard work go to waste on quick, unbalanced cocktails.

The Spirit Lab gave me the confidence and knowledge to leave the pub and look for a job in a high-end cocktail bar. I’ve since completed the Level 2 course, achieved the highest promotion for a bartender based on speed and classics knowledge, and now find myself within a company that has two of their bars in the UK’s Top 50 bars list, The Royal Cocktail Exchange Group. Here I get to experiment with my own cocktails, meet brand representatives, go to events and make high quality cocktails all from scratch. The Spirit Lab is what fuelled my passion and

curiosity for cocktails and spirits, and truly, got me to where I am today.

HOW BENEFICIAL HAS THE SPIRIT LAB TRAINING COURSE BEEN TO YOUR PERSONAL AND CAREER GROWTH; WHAT SKILLS HAVE YOU ACQUIRED AND ENHANCED?

I honestly cannot thank The Spirit Lab enough! The training was unbelievable and it is where my interest in classic cocktails started. With the help of The Spirit Lab, I have accomplished huge personal and career growth, and since enrolling in the first course, I have memorised over 200 classics and the history behind them.

I love learning the original specs for a classic cocktail and changing it slightly just to experiment!

IN YOUR OPINION, WHAT WERE THE STAND-OUT ELEMENTS THAT MADE YOUR TIME TRAINING WITH THE SPIRIT LAB AN EXCEPTIONAL EXPERIENCE?

The Spirit Lab stood out to me because of how personal it was; all students had the same amount of attention and one-to-one time, where Emanuele would highlight what we were doing well and areas for improvement. All students received a great amount of daily feedback, which definitely helped!

I’ve since completed other internal and external trainings though my firm, but I must say, there was nowhere near as much

The Spirit Lab is what fuelled my passion and curiosity for cocktails and spirits, and truly, got me to where I am today.

attentiveness that we received in The Spirit Lab. What also stood out to me was that it wasn’t just us being taught about spirits, we would have the first half of the day all about theory then the second half we would do practical learning which was super helpful and mesmerizing!

I watched a lot of the other students go from not knowing how to hold a jigger to doing 4+ drink round builds effortlessly in just five days.

HOW CONFIDENT ARE YOU NOW IN YOUR BARTENDING SKILLS AND HOW DO YOU THINK IT HAS SET YOU UP FOR SUCCESS IN THE FUTURE?

I used to be really shy and not confident in myself or my bartending skills, but during the course, Emanuele took me aside and told me that I was too skilled and passionate about cocktails to not be reaching for my dream job in a high-end cocktail bar.

He believed in me and that gave me the confidence to step out of my comfort zone and leave the pub. It was probably my best investment so far, and I cannot thank Emanuele and The Spirit Lab enough for this!

IN

FEW WORDS,

WHY WOULD YOU RECOMMEND SPIRIT LAB TO A FRIEND OR PEER?

I would recommend The Spirit Lab courses to anybody who is serious about mixology and wants to make a great return on the investment. They are the best in the business!

You don’t get the type of closeness and attention anywhere else; it isn’t just a course on spirits and cocktails, it sets you up to learn the basics of any hospitality job!

www.spiritlablondon.com

UNLOCKING POTENTIAL

THOMAS NOLAN, MANAGING DIRECTOR AT BARFECTION, SHARES HIS THOUGHTS ON THE IMPORTANCE OF EMPLOYERS INVESTING IN INDIVIDUALS, AND THE PLETHORA OF BENEFITS THIS BRINGS.

HOW VALUABLE IS A SUPPORTIVE AND NURTURING MANAGEMENT TEAM TO BOTH, EMPLOYEES AND THE BUSINESS AS A WHOLE?

Building trust and giving people a sense of job security is a must if you want your business to succeed. And honestly, it’s not rocket science—it starts with investing time in your team and treating them right. Flexibility plays a huge part too. When you’re willing to adapt to your team’s needs, they feel trusted, and that trust usually works both ways.

For example, we’ve had staff work from home on certain days to look after their kids or deal with personal responsibilities. Sure, they might not be working at full capacity during those times, but that’s not the point. The point is, when you trust people to get the job done, they usually do. It’s about creating an environment where people feel supported, which naturally leads to loyalty, better performance, and a workplace that people actually enjoy being part of.

IN WHAT WAYS CAN EMPLOYERS INVEST IN INDIVIDUALS AND WHAT BENEFITS CAN THIS BRING?

The best thing you can invest in your team is your time. Spending time with people helps them get to grips with your business goals, and it also gives you a chance to understand their individual ambitions and challenges. When everyone’s on the same page, it’s so much easier to work towards a shared vision where both the business and the team can thrive.

That said, I’m not going to pretend I get this right 100% of the time—life and work get in the way. But the key is to reflect when you drop the ball, reset, and try again. It’s about being consistent, not perfect.

When people feel listened to and know what’s expected of them, they can crack on with more independence. That clarity also makes them more open to tackling challenges and adapting to change. The result? Better performance, stronger teamwork, and a more resilient workforce overall.

HOW CAN BARFECTION SUPPORT EMPLOYERS AND BUSINESSES TO HELP GET THE MOST OUT OF THEIR EMPLOYEES?

Barfection is here to give businesses the tools they need to help their teams reach their full potential. Our focus is on creating tailored learning and development opportunities that foster a growth mindset across the whole organisation. At the core of it is this idea: if you’re willing to give people your time and invest in

them, they’ll give you their time and commitment in return.

A great example is our Skills Bootcamp programme in Liverpool and Manchester. It’s designed to help develop leadership at all levels, focusing on crucial areas like mindset, workplace culture, and resilience. On top of that, it also tackles big issues like recruitment and staff training, so employers are equipped to face real challenges.

www.barfection.co.uk

SPORTS: A YEAR AHEAD

WE LOOK AHEAD TO THE JAM-PACKED YEAR OF SPORTS, REVEALING HOW VENUES CAN CAPITALISE ON LIVE GAMES AND POPULAR SPORTING EVENTS.

READY, SET, GO!

WITH THE HELP OF INDUSTRY EXPERTS, WE REVEAL HOW WET-LED VENUES CAN TAP INTO THE 2025 SPORTING CALENDAR AND OFFER GUESTS A YEAR FULL OF FUN!

2025 is set to be a thrilling one for sports enthusiasts, with a packed calendar of high-profile events spanning a variety of disciplines. For wet-led venues, these events present a golden opportunity to engage guests, boost foot traffic, and create memorable experiences. In this article, we explore how these venues can leverage the 2025 sporting calendar to their advantage, enhancing the guest experience through tailored promotions, events, and an atmosphere that captures the spirit of competition.

Alasdair Collis, Vice President, Commercial Premises, TNT Sports, details the importance for venues to tap into live sporting events, stating, “Consumers are increasingly looking for ‘occasions’ to justify going out and spending money and this is how live sport can really help. On TNT Sports, the biggest sporting events and footfall driver tends to be the European knock out games, which can really help to get customers in during the week.”

Violetta Njunina, CGA by NIQ Client Director, echoes these words, offering exclusive insight, “Live sports screenings stand out as the only growing occasion, up by 3.4%, compared to an overall

6% decline in On Premise visits compared to a year ago, (OPUS, June 2024).”

Football is dominating the live sports scene, says Violetta, “With 87% of people who watch live sports in On Premise venues visiting for these occasions.”

Josh McCarthy, Brand Director for Jameson in the UK, reveals more about guests’ love for football, commenting, “The UK is made up of huge sports fans, be that football, rugby, boxing, darts or whatever takes someone’s fancy! At Jameson, we’re now into our second year as the official whiskey partner of the English Football League (EFL) and have enjoyed really strong engagement in the On-Trade as a result.

SPORTS: A YEAR AHEAD

“From what we’ve seen, the number of consumers going to their local mid-week to not only watch Premier League games but matches across the three EFL divisions is growing, and the weekend ritual of watching live football with friends and family is stronger than ever. Increased coverage from broadcasters, such as Sky Sports, is a major reason too, of course.”

So how can wet-led venues make the most of the exciting lineup of sports?

Will Rice, On-trade Director at HEINEKEN UK, advises venues to firstly, perfect their drinks offering.

He says, “To capitalise on the opportunity of sport in 2025, bar operators can look to ensure their drinks range is ready for the rise in demand ahead of matches. When it comes to types of drinks being consumed among bar goers who visit to watch live football compared to the average, beer over indexes at 64%, with half of these people opting for lager1. Therefore, ensuring you’ve got a good range of the most popular lager brands and segments, will help meet the demand of drinkers visiting to watch the rugby, football or cricket.

“As the number one beer associated with sport2, stocking Heineken® and Heineken® 0.0 can help build the profile of your venue as a place that takes sports seriously3, while offering drinks that will sell well with fans,” he adds.

Will also alludes to the growing mindful drinking trend, explaining that drinks offerings should be inclusive for all guests to enjoy.

He says, “The trend towards No and Low Alcohol has been gaining traction among sport fans. Whether for health reasons, designated driving responsibilities, or simply personal preference, the availability of No and Low Alcohol options across all drink categories allows venues to cater to a broader spectrum of customers and ensure everyone can enjoy the game without having to compromise on their drink of choice.

“When it comes to moderating their alcohol consumption, most drinkers will stay category loyal. Therefore, there’s real value in broadening your No & Low Alcohol range to include lagers, stouts, IPAs, ciders, spirits and wines so all drinkers are catered for. With many of the big brands now offering a No and Low Alcohol alternative, building out a compelling offer across beer categories should be straight forward,” Will adds.

Violetta also advises venues to focus on creating an inclusive and vibrant atmosphere to capitalise on this trend. “Prioritising safety, comfort, and value for money is crucial,” she says.

“In addition, venues should think about family friendly events and also promotions appealing to women and mixed groups, such as ensuring the offering includes spirits and cocktails alongside beer and cider, catering to diverse consumer preferences and enhancing the experience pre- and post-match.”

Speaking further on how venues can offer unparalleled sporting experiences and boost sales, Violetta highlights brand collaborations and partnerships as essential.

“Collaboration with drinks brands and suppliers to deliver compelling activations tailored to different sporting events can amplify returns. Thoughtful strategies can turn casual viewers into loyal customers and advocates as a result of themed drinks, exclusive viewing areas, or interactive promotions.”

Jameson have recently launched a new campaign, named ‘Must Be A Jameson Matchday’. The objective of the campaign is, in Josh’s words, to, “Enhance the fan experience and reward consumers for engaging with Jameson in the On-Trade. Be that through gifting matchday tickets, signed football shirts or tons of bespoke Jameson merch!”

KEY SPORTING EVENTS 2025

• Six Nations Men & Women–31st January-15th March, 22nd March-26th April

• Super Bowl – 9th February

• Formula One – 14th March-7th December

• Grand National – 5th April

• The Masters – 10th-13th April

• FA Cup Final – 17th May

• French Open – 25th May-8th June

• UEFA Champions League Final – 31st May

• U.S Open Golf- 12th-15th June

• Royal Ascot – 17th-21st June

• Wimbledon – 30th June-13th July

• UEFA European Women’s Championship – 2nd July-27th July

• Tour de France & Tour de France Femmes – 5th July-27th July, 26th July-3rd August

• The Open Championship – 17th-20th July

• Rugby World Cup (Women) – 22nd August-27th September

• US Open Tennis – 25th August-6th September

• Ryder Cup – 23rd-28th September

• 2025-26 Men’s Ashes – 21st-25th November

However, aside from the obvious brand partnerships, Josh explains, “It’s all about getting out there and reaching an engaged audience of sports fans! Regularly updating the schedule of live sports that you’re showing in your venue is important, especially for peak periods like the EFL playoffs or international tournaments. Another thing to consider is documenting the consumer experience in your bar and resharing on socials as a more authentic way to generate interest.”

Katie Kirwan, Head of Brand at DesignMyNight, agrees, urging venues to create a buzz through effective marketing and promotion techniques.

“Rename cocktails, invest in big screens for maximum viewing potential and offer incentive for return visits on match day. Who’s to say you can’t have drink stamp cards for a sports fan and offer them a free pint on their 8th visit to your venue to watch their favourite team?

“Consider engaging with sports groups, communities and fans on platforms that are close to them or that they’re using in their day to day. Don’t just let people know that you’re showing the match, share what you do in your venue, and what makes it worth them visiting over another pub or bar down the road also showing the game. Consider branding, visuals and ensure you capture the atmosphere in your venues on game day to use in future collateral,” she finishes.

In conclusion, 2025 presents a wealth of opportunities for wet-led venues to capitalise on the excitement surrounding major sporting events. By enhancing their atmosphere, offering tailored promotions, and ensuring a diverse range of drinks, venues can attract a broad audience and create unforgettable experiences. Collaborations with brands, strategic marketing, and a focus on inclusivity will be key to engaging both loyal sports fans and newcomers alike. With the right approach, these venues can maximise foot traffic, boost sales, and foster lasting connections with their guests throughout the year.

Classic shuﬄeboard for the digital age, oﬀering players a new way to engage with the SHUFL trend

Camera tracking software pairs with iconic Winmau hardware for a new, interactive world of darts.

B E T H E F U T U R E O F C O M P E T I T I V E S O C I A L I S I N G

Elevate Your Entertainment with SHUFL Tech and FLYBY Darts.

With competitive socialising seeing strong continued growth in 2024, get ahead of the curve for 2025 with SHUFL Tech and FLYBY Darts.

Fresh from their 2024 launch, these cutting-edge games from

The Social Gaming Group share an intuitive interface that ensures user-friendly, seamless integration into your venue.

W H Y C H O O S E S H U F L T E C H A N D F L Y B Y D A R T S ?

Modern Design: Sleek, eye-catching setups that ﬁt any venue style

User-Friendly: Intuitive interfaces that players love Cameras & Player Proﬁles: Customisable and personalised gaming experiences

Engaging Gameplay: Perfect for pairs, groups, or larger social events

Boost Revenue: Draws in crowds and keeps them entertained longer.

Get ahead of the Curve for 2025

Competitive Edge: Integrating SHUFL Tech and FLYBY Darts places your venue as a pioneer in modern entertainment

Tech-Led Insights: Grab your data on player engagement, enabling smarter decisions to maximise proﬁtability

Future Developments: Your investment boosts scope for development, with limitless capabilities keeping both concepts fresh and future-proof

Over 1 million players worldwide (2024)

Average 4 players per booking

Average booking 60 mins

75% of under-35s want to see pubs & bars with competitive socialising Darts and shuﬄeboard are two of the biggestgrowing concepts within this booming industry

2024 UK Flyby and SHUFL Tech

Players per quarter

Quarterly data 2024

BAR BOTA

ANDREI MARCU, BAR MANAGER AT BAR BOTA, FOUR SEASONS HOTEL OSAKA, TELLS ALL ABOUT THE NEWLY OPENED DESTINATION COCKTAIL BAR WHICH IS SETTING THE STANDARDS IN MIXOLOGY.

PLEASE TELL OUR READERS ABOUT BAR BOTA, DETAILING THE STORY BEHIND THE VENUE AND THE EXPERIENCE IT AIMS TO BRING GUESTS?

Bar Bota strives to be a trailblazing destination where local produce takes centre stage, inspiring every element of the guest experience. Perched on the 37th floor of the Four Seasons Hotel Osaka, Bar Bota’s name is a nod to “botanicals,” with local herbs and spices woven throughout the menu. Through an unwavering commitment to innovation, we aim to push the boundaries of hospitality with immersive moments that engage the senses, tell meaningful stories, and celebrate the vibrant connection between people, place, and ingredients. From the artistry of our cocktails to the thoughtful touches in service, design, lighting and music, every detail is meticulously crafted to honour the community and create unforgettable memories for our guests.

HOW IS THE VIBRANT SPIRIT OF OSAKA ILLUMINATED THROUGHOUT THE VENUE’S FOOD AND DRINK OFFERINGS; WHY IS THIS IMPORTANT TO THE TEAM AND VENUE TO SHINE A LIGHT ON AND CELEBRATE?

Known as the ‘Kitchen of Japan,’ Osaka inspires us with its rich culinary traditions, bold flavours, and dedication to craft. Sourcing local ingredients and working closely with nearby farmers, artisans, and producers, we honour this city’s dynamic energy and cultural heritage while elevating it with our modern, creative twist. This celebration of Osaka is at the core of who we are, reflecting our commitment to the local community and belief that hospitality is a bridge between tradition and innovation.

PLEASE TALK US THROUGH THE DRINKS AND BAR SNACKS MENU; HOW WAS THIS CRAFTED AND PLEASE SHARE, IN YOUR OPINION, THE STANDOUT ELEMENTS? HOW DOES EACH MENU WORK TOGETHER TO PROVIDE AN EXCEPTIONAL EXPERIENCE?

Our opening drinks list, the ‘Heritage Sips’ menu, reimagines classic Japanese cocktails with a contemporary twist, celebrating the abundant local flora and enduring spirit of Osaka. From refreshing long drinks to savoury and spirit-forward options, we’ve endeavoured to curate a diverse offering of cocktails for every palate.

The Dotonbori Slider, inspired by the Japanese Slipper, is a clarified milk punch that evokes fond memories of trips through the famous Dotonbori area, with Midori, Lillet Blanc, Japanese “super citrus” triple sec, pink peppercorn, minus cream and a milk foam cracker garnish. Paying tribute to the country’s love of highballs, the Matcha & Yuzu Highball merges Japanese whiskey

with an earthy matcha cordial and zesty yuzu, Palo Cortado sherry and smoky Talisker 10 years. Other top sellers include the Sunset Margarita, a split base of tequila and mezcal with Kyoho liqueur, Lillet Blanc, calamansi cordial, mandarin, lime and Kyoho grape salt, and the Mont Blanc Sour, an alcoholic twist on a Mont Blanc dessert with dark rum, pistachio, vanilla, lime, umeshu and soft serve.

We’ve also assembled an extensive spirits collection honouring Japan’s distilling heritage, complemented by international craft spirits, a selection of local brews highlighting Osaka’s thriving craft beer scene and a carefully selected list of international

Known as the ‘Kitchen of Japan,’ Osaka inspires us with its rich culinary traditions, bold flavours, and dedication to craft.

and Japanese wines. For those abstaining from alcohol, we’ve included several non-alcoholic cocktails, as well as specialty sodas and tonics that similarly focus on botanicals from Japan and beyond.

Crafted with local flavours, our snacks elevate the bar experience and complement the drinks. Highlights include the Wagyu sliders, dressed with Yuzu Miso mayo, cucumber pickles and marche lemon compote, and the okonomiyaki, a modern take on the quintessential savoury Japanese pancake topped with truffle mayo, jamon serrano and bonito flakes. Vegetarian options include the seasonal crudités with coriander mayo and hasselback potato, roasted to perfection and garnished with spicy mayo, chili and parmesan.

ONLY RECENTLY OPENED,

HOW

SUCCESSFUL

DO YOU SEE THE BAR BEING AMONGST LOCALS AND TRAVELLERS ALIKE; WHAT DO YOU BELIEVE BAR BOTA’S STRENGTHS ARE?

The reaction has been very positive – guests are enjoying the quality of the F&B offerings and service. Located in the Four Seasons Hotel Osaka, we strive to appeal to both locals and international travellers, and have seen increasing interest from both audiences. While Osaka is often known for its casual dining offerings, we aim to offer an elevated experience for food and drinks, while still offering warm and inviting hospitality.

WHAT ARE THE BAR’S SHORT AND LONG-TERM GOALS?

In the short-term, we’re aiming to build a happy and motivated team, deliver exceptional guest experiences and drive innovation in food and beverage. We aim to create a positive and nurturing work environment where every team member feels valued, inspired, and empowered to grow. By prioritizing their wellbeing, providing opportunities for professional development, and

celebrating individual achievements, we’ll ensure that coming to work each day is both enjoyable and fulfilling. This leads us to our immediate goal, to consistently exceed our guests’ expectations with unparalleled service, thoughtful hospitality, and a warm, welcoming atmosphere. We want every visit to leave a lasting impression, building a loyal community of patrons who feel at home in our venue. With our F&B offerings, we aim to push the boundaries of what a bar can offer by experimenting with new techniques, ingredients, and presentations.

Looking further into the future, our long-term goals are to cultivate a culture of growth and sustainability, achieve iconic status with a loyal following, become a hub for creativity and collaboration and evolve while staying true to our vision. We envision Bar Bota as a launchpad for hospitality careers, where individuals can learn, innovate, and eventually become leaders in the industry. At the same time, we’re committed to sustainable practices—sourcing locally, reducing waste, and supporting our community to ensure our success benefits everyone around us.

We aspire to become a destination that’s beloved by our local community but also by travellers seeking unique, memorable experiences. Additionally, Bar Bota aims to establish itself as a space where creativity thrives, not only within our team but also through partnerships with local farmers, producers, and artisans. By collaborating with others who share our passion for innovation, we’ll continue to inspire and be inspired, ensuring that our offerings remain bold, original, and reflective of our vibrant environment.

Ultimately, we want to adapt and grow without ever losing sight of what makes Bar Bota special: our dedication to our team, our love for our guests, and our pursuit of creativity. By staying true to these pillars, we’ll ensure that every new chapter builds on our legacy of excellence and originality.

www.fourseasons.com/osaka/dining/lounges/bar-bota

THE PUB SHOW RETURNS

JOIN THE PUB AND BAR INDUSTRY AT THE PUB SHOW 2025!

The Pub Show, in partnership with the British Institute of Innkeeping (BII), is back on 17-19 March 2025 at Excel London, offering an unmissable line-up of inspiration, insights, and solutions for pub & bar operators. This dedicated trade show is the ultimate destination for professionals looking to stay ahead in the competitive hospitality industry.

At the heart of The Pub Show is The Pub Stage, where an exciting roster of speakers, including Laura Willoughby MBE, Co-Founder of Club Soda, Graham Cook, CEO of All Star Lanes, Steve Banks, Licensee of The Woodman, and Max Shaw, Director at Unique Inns Pub Co. Ltd, will share their insights and expertise on the latest trends shaping the pub industry. For a bit of fun, Simon Wilson from Hashtag Hosts will bring the energy each day with pub quizzes and bingo sessions.

The Beer Garden will be a lively hub of activity and a key networking space at the event. Within this space, The Taproom offers visitors the chance to explore a fantastic range of beers and ciders from independent brewers and brands, including Beyond Belief Brewing, Butcombe Brewing, Keltek Cornish Brewery, Lonkero, and Powder Monkey Brewing.

British Institute of Innkeeping (BII) and its trusted partners will additionally be offering drop-in sessions and presentations

to tackle the everyday challenges faced by pubs, bars, and hospitality businesses. From staffing and profitability to legal compliance, visitors can meet directly with the BII team for expert advice and guidance.

The Pub Show’s sister events also have plenty to explore for pub & bar owners and operators. Visitors can head to HRC for the latest quality professional kitchen equipment, hospitality technology, pizza & pasta suppliers and more, while historic chef competition International Salon Culinaire hosts the popular Pub Chef of the Year event, celebrating the creativity and skill of chefs working in pubs across the UK.

Meanwhile, IFE’s dedicated drinks section will be packed with beers, wines, spirits, and innovative low-and-no-alcohol brands, making it the perfect complement to The Pub Show’s focus on the vibrant drinks sector.

The Pub Show takes place alongside HRC, IFE, IFE Manufacturing, and International Salon Culinaire on 17-19 March at Excel London. Find out more about everything happening as part of this year’s event, and register for your complimentary trade ticket, at thepubshow.co.uk.

BEHIND THE BAR

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

PPL PRS 0800 015 6259 www.pplprs.co.uk @ppl_prs PPLPRS pplprs

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

Zonal 0333 234 1210 www.zonal.co.uk

ZonalRetailDataSystems zonaluk

DESIGN

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

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

Bottlegreen info@bottlegreen.co.uk www.bottlegreendrinks.com @bottlegreendrinks bottlegreen

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

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

Gordon & MacPhail www.gordonandmacphail.com @gordonandmacphail gordonandmacphail gordon-macphail

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

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

The Secret Garden Distillery 0131 285 6833

info@secretgardendistillery.co.uk www.secretgardendistillery.co.uk @secretgardendistillery secretherbgarden the-secret-garden-distillery

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

McCain Foodservice Solutions www.mccainfoodservice.co.uk @mccainfoodserviceuk @McCainFoods_B2B mccain-foodservice-gb

Midland Snacks 01536 204200

info@taytogroup.com www.midlandsnacks.co.uk tayto-group-limited

HOSPITALITY ORGANISATIONS

REAL Hand Cooked Crisps 01536 204200 info@taytogroup.com www.realcrisps.com @realhandcooked real-handcooked Licensed Trade Charity 0808 801 0550 enquiries@ltcharity.org.uk www.licensedtradecharity.org.uk @ltcharity licensedtradecharity licensed-trade-charity

The Drinks Trust 0800 915 4610 supportline@drinkstrust.org.uk www.drinkstrust.org.uk @drinks_trust drinkstrust drinks-trust

Tipplemill Distillery info@tipplemill.com www.tipplemill.com @tipplemillgin

Tipplemill Distillery

Golden Wonder 01536 204200

info@taytogroup.com www.goldenwonder.com @goldenwonderofficial goldenwonder