Bar Magazine January 2024 by Cogent Multimedia Ltd

January 2024

THE UK’S LEADING PUBLICATION FOR HOSPITALITY PROFESSIONALS

We are proud to announce the brands supporting the Bar Magazine Awards 2024. A special thank you to all of the names showing their shared passion in helping us highlight the amazing achievements of the hospitality industry.

January 2024

anuary’s here, which means a new year filled with endless opportunities for your business! 2023 was a vibrant year for hospitality, and looking to the future, 2024 is set to follow suit, with new trends and innovations predicted to take the industry by storm. A chance to elevate your venue even more, January is the perfect time to create your ‘game-plan’, ensuring all bases are covered for the months ahead. This month, we are bringing you invaluable insight on the year ahead in our ‘Ones to Watch’ feature. With the help of hospitality experts, we share the industry trends you should be looking out for in 2024, helping you to stay ahead of the curve and start the year with a bang! Starting the year as we mean to go on, with purpose, we turn our heads to an ever important topic – sustainability. In this extensive feature, we offer advice on how venues can be committed and purposeful in their approach to sustainability, revealing the crucial changes venues can make to be that one step closer to net zero. The BMAs are (finally) here! After years of planning, the time has come for the first ever Bar Magazine Awards, where hundreds of hospitality professionals will come together and celebrate the successes of the wonderful industry. Our BMA pages will tell you everything you need to know about the special night for hospitality, as well as more exclusive sponsorship announcements as the awards are in sight! Enjoy!

January 2024

THE UK’S LEADING PUBLICATION FOR HOSPITALITY PROFESSIONALS

Cover: Tito's Vodka www.titosvodka.com Facebook: @TitosVodka Instagram: @titosvodka

ELEASHA PRITCHARD EDITOR

EDITOR

ADMINISTRATION MANAGER

DESIGN & PRODUCTION

Eleasha Pritchard ep@cimltd.co.uk

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

James Taylor Grant Waters

CREDIT FACILITIES MANAGER

Tom Woollin

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

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

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

MARKETING MANAGER Lucas Payne lucas@cimltd.co.uk

SALES DIRECTOR CHIEF EXECUTIVE John Denning @barmagazineuk Bar Magazine UK

© 2023 TGM Publishing Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to TGM Publishing Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

www.barmagazine.co.uk

Contents 12

HOSPITALITY HEROES We sit down with Alexandre Santamaria, Founder of Hospitality Aware, who reveals the story of his career in hospitality so far.

BAR MAGAZINE AWARDS 2024 The time has come – the Bar Magazine Awards are finally here! Head to page 19 to meet more of our amazing sponsors.

26 ONES TO WATCH We provide invaluable insight into the year ahead, sharing what your venue should be looking out for to ensure another successful year.

38 SOCIAL MEDIA LOOKBOOK We share some venue inspo from the bars that are destined for success in 2024.

42 VENUE OF THE MONTH INCA, London.

45 SUSTAINABILITY With the help of industry experts, we offer advice on how your bar can align itself with sustainability, revealing the importance of being purposeful in your approach to being green.

56 NEW CREATIONS Nathan Larkin, Founder of Speak in Code, shares a spectacular, and sustainable, serve – Track 6.

58 HOSPITALITY AROUND THE WORLD Röda Huset, Stockholm.

www.barmagazine.co.uk

DRINKS NEWS

Kingfisher Beer Europe to Rebrand as Kingfisher Drinks

ingfisher Beer Europe has announced a rebrand to Kingfisher Drinks. The company was set-up over thirty years ago to distribute India’s number one beer, Kingfisher, to the UK and throughout Europe. However, in the last few years the business has been through a dramatic evolution and the name no longer feels relevant to its commercial scope. Firstly, the

company’s portfolio is no longer restricted to beer with Peacock Cider, Makai Spiced Rum and 5 Walla Cream Liqueur all important strategic brands. Secondly, the company’s footprint extends far beyond Europe, exporting across the world to markets in North America, South America, Africa and the Middle East. However, Kingfisher Beer remains the flagship brand and, as one of the world’s most popular

beers, provides the company with great prestige and awareness.

Challenges in Training Staff in Pouring The Perfect Pint

ew research from Birra Moretti has found that over 40% of publicans have shared that they have faced challenges when it comes to training their staff in pouring the perfect pint, with ‘lack of time’ a contributing factor1. However, 70% of publicans agree that pouring consistently high-quality pints encourages return visits, with more than half saying a well poured pint can help to attract new customers2.

To help publicans make the most of the perfect pint opportunity, Birra Moretti has launched its Pint Perfection Platform –– a quick step-by-step guide to give publicans, and their staff, the confidence to serve the perfect Birra Moretti pint, every time. 1, 2 Research undertaken on behalf of Birra Moretti conducted by KAM, November 2023. Telephone interviews with 200 UK publicans (landlord or manager).

G’vine Launches New Watermelon Variant

remium French gin brand, G’Vine has announced that Watermelon will be the latest addition to the June by G’Vine range. G’Vine is a one-of-a-kind gin brand with roots in the Cognac region of France. The unique gin brand takes pride in creating its products from grape alcohol, rather than the traditional grain. The latest Watermelon addition to the June by G’Vine collection will see an inventive addition to the flavoured gin market, which continues to rise in popularity as consumers yearn to widen their tasting palettes. June Watermelon maintains the unique base of G’Vine, whilst combining the deliciousness of fruit with the familiar spice of gin. It boasts an intense floral aroma due to its rare botanical origin, making it a truly innovative product in the world of gin. The June by G’Vine range also features June Wild Peach & Summer Fruits and June Pear & Cardamom, available

www.barmagazine.co.uk

at Amazon, Master of Malt and other stockists. June by G’Vine Watermelon is available in the UK in 70cl at 37.5% now.

To purchase June by G’Vine Watermelon visit the Paragon website: www.paragonbrands.co.uk

DRINKS NEWS

Discover The New Night Face Of Żubrówka

Cotswolds Distillery Agrees Distribution Deal with ILLVA Saronno Holding for UK and Benelux Markets

he Cotswolds Distillery, producer of super-premium spirits including Cotswolds Signature Single Malt Whisky and Cotswolds Dry Gin, has signed a distribution agreement with Illva Saronno Holding, the Italian Multinational Company with a strong strategic diversification of business and products - most recognizably Disaronno, the world’s favourite Italian liqueur and Tia Maria Coffee Liqueur, to cover sales in the UK and Benelux markets, from 1 January 2024. Cotswolds Single Malt Whisky is the

best-selling English whisky and has secured national listings in Waitrose, Sainsbury’s, Tesco, Majestic, Amazon and Ocado amongst others and is distributed in over 35 countries around the world, as well as Global Travel Retail. Daniel Szor founded the Cotswolds Distillery in 2014 combining his love of whisky and the Cotswolds by creating the first-ever full-scale distillery in the region, with a focus on premium small-batch gin and single malt whisky made with local ingredients. www.cotswoldsdistillery.com

ubrówka Czarna (Black), a wheat vodka created exclusively from the highest quality grains, is changing its face. It appeared on store shelves in new packaging with gold ornaments, which form a perfect duet with the black bottle, emphasising its uniqueness and unique taste. The limited edition also featured Żubrówka based on rye spirit – Żubrówka Gold. The two bottles form an unusual pair that will be perfect for celebrating unique occasions. The refreshed visual identity is accompanied by the slogan “Discover your night nature.” In Poland and abroad, Żubrówka Czarna (Black) is associated with high quality and exceptional taste. It is a companion of unique meetings and occasions to celebrate extraordinary moments, ideal both for drinking in drinks and in shots.

Douglas Laing Reveals New Chinese New Year Bottlings For 2024’s Year Of The Dragon

ndependent Scotch Whisky distillers, blenders, and bottlers, Douglas Laing & Co reveal new Limited Releases today from their Island Malt Rock Island and their Exceptional Single Cask range. In commemoration of the Chinese Year of the Dragon, namely the Wood Dragon in 2024, a Cask Strength edition of Rock Island, finished in fiercely charred ‘Crocodile Casks’ is announced. The original Rock Island Malt Scotch Whisky is a marriage of Single Cask Single

Malts distilled only on Scotland’s Whisky islands. The resulting spirit boasts a complex balance of maritime flavours, with waves of sweet, salty, smoky, and earthy notes and accordingly has been decorated with several high-profile industry awards over the years, including double Gold at the San Francisco World Spirits Competition. Packaged in a unique crocodile skin premium tube, with artwork from renowned Asian designer and tattoo-artist, Milkabean (RRP £55.00). www.douglaslaing.com www.barmagazine.co.uk

DRINKS NEWS

Brooklyn Special Effects: the low alcohol lager for dry January and beyond

Greene King extends partnership with Estrella Galicia

reene King Brewery has extended its partnership with Estrella Galicia with exclusive UK distribution rights until 2027. Having started the partnership with Estrella Galicia back in 2018, Greene King will continue to supply the UK trade with the Spanish brewer’s core brand and its 0.0% ABV variant in draught, as well as its gluten-free variant, 1906 Reserva Especial and 1906 Black Coupage in bottle. Located in A Coruña, Galicia, the Hijos de Rivera Brewery was founded in 1906 by José María Rivera Corral and continues to brew Estrella Galicia to this day with family descendants still running the business. As part of the partnership, Greene King

has recently announced that Estrella Galicia Lager will be distributed across 72 premium outlets with Metropolitan Pub Company, which has some fantastic venues in London and other major cities, each with their own charm and character. Greene King distributes Estrella Galicia to outlets and retailers across the UK, as well as on its online shop. To view the products available, go to: https://shop. greeneking.co.uk/collections/ estrellagalicia-lager. For sales enquiries, email customersales-1@greeneking.co.uk

he ultimate low-alcohol happy, amber lager that tastes just like a regular beer but therein lies the special effect: it’s not. As Millennials and Gen Z increasingly choose non-alcoholic options over traditional brews, outlet owners can tap into this trend with Brooklyn Brewery’s award-winning Brooklyn Special Effects. The low-alcohol lager is the idea brew for shoppers seeking to move away from traditional options. Honoured with a third consecutive gold star from The Great Taste Awards, Brooklyn Special Effects is the go-to option for consumers wanting a beer for every occasion, from dinner parties to late-night gatherings. Outlet owners have the opportunity to inject something new and bold into their shelves and ultimately satisfy consumers’ desire for quality taste without compromise. Brooklyn Special Effects (0.4% ABV) is available in pubs and bars across the UK and at Morrisons, Ocado, Tesco, Waitrose, Sainsbury’s, and at various independent retailers in 4 x 330ML (RRP: £4.50) and 330ML bottles (RRP: £1.50).

Mixologist’s Garden extends range of unique fruit garnishes

ixologist’s Garden has extended its range of innovative ready-to use freeze-dried fruit garnishes with the launch of full circle slices of lemon, lime and orange – specifically created to help bartenders present the perfect serve. The bar-ready whole circle slices of Lemon, Lime and Orange have been developed in response to feedback from the on-trade, and join the existing line-up of Lemon, Lime and Orange half slices,

10 www.barmagazine.co.uk

Strawberry slices, and whole Raspberries and Blueberries – to enhance the flavour and appearance of cocktails, sparkling wines, spirits and soft drinks. Available through Molson Coors, the new range of whole slices of Lemon, Lime and Orange from Mixologist’s Garden are available in resealable 90g pouches, RRP £11 per 90g pouch. Each 90g pouch is equivalent to approximately 800g of fresh fruit.

INDUSTRY NEWS

The Burnt Chef Project Launches New Awards

aving championed mental health support and worked tirelessly to reduce the stigma around mental health in hospitality on a global stage, The Burnt Chef Project is now recognising those individuals and businesses who’ve gone the extra mile with an all-new awards ceremony. Rewarding those spearheading wellbeing and placing mental health at the forefront of their organisational values, The Burnt Chef Project is launching its Hospitality’s Mental Health Heroes Awards which feature eight unique categories and is encouraging nominations from hospitality individuals and businesses that hve taken

exceptional steps in the past twelve months. Nominations are open now, with an opportunity for individuals and businesses to self-nominate, as well for those looking to highlight the great work of others.

Nominations close on 20th January 2024 with a shortlist being announced in early February. To find out more and to nominate an individual or business, please visit www.theburntchefawards.com

Launching New Rustle Chips

ntroducing Rustle Chips – the new ultimate gourmet crisp for culinary enthusiasts. Available in three chef inspired flavours – Truffle, Paprika and Jalapeño. Meet The Ugly Truffle, The Sweet Pepper and The Green Chilli which all come in three different bag sizes – 150g, 50g and 28g and, as of last month are now available Nationwide on Ocado in 150g bags. Why not upgrade your out of home snacking experience, and select affordable and indulgent, restaurant quality Rustle Chips, in a pub or convenience store near you in the run-up to Christmas this year. Rustle-up your snacking selection and

sample the unbeaten taste, seamless texture and addictive crunch. Rustle’s efforts to ensuring great taste have not gone unnoticed, since launching in the UK both Rustle’s Paprika and Truffle crisps have won coveted gold stars in the 2023 Great Taste Awards, The Ugly Truffle also recently won industry leaders’ The Grocer’s Innovation Award.

Hydes Appoint New General Manager to Head up Popular Chester Pub

ydes Brewery has appointed Sam Self to run The Hornsmill. With almost 15 years of experience in the hospitality trade and having worked at managerial level in and around Merseyside and Cheshire, Sam was previously general manager of a popular pub in Formby for the past 18 months. In his new role at The Hornsmill, Sam has been instrumental in bringing in new team

members as well as working alongside existing employees, some of whom have been there for several years. Serving comforting, seasonal food and an extensive range of favourite wines, beers and soft drinks, The Hornsmill is a stylish, modern pub with a spacious orangery dining area alongside a bar restaurant, comfortably serving 160 guests. Sunday lunch service regularly attracts in excess of 350 guests. www.barmagazine.co.uk

HOSPITALITY HEROES

Alexandre Santamaria WE SIT DOWN WITH ALEXANDRE SANTAMARIA, FOUNDER OF AWARE HOSPITALITY, RESTAURANT AND BAR CONCEPT DESIGNER AND STRATEGIST, WHO TELLS ALL ABOUT HIS IMPRESSIVE CAREER SO FAR, REVEALING HIS INNATE PASSION FOR THE INDUSTRY. ALEXANDRE, PLEASE TELL US HOW YOUR CAREER IN HOSPITALITY BEGAN AND HOW IT HAS PROGRESSED TO WHERE YOU ARE NOW. I started my career straight out of hospitality school, age 20, as a private

12 www.barmagazine.co.uk

butler for the French Ambassador in London. It was an amazing job and one of the best tables in the world to work for but, long-term, it didn’t have any real career prospects or room for me to progress. No matter how good a butler I was, I would never become an ambassador! After two years, I left the French Embassy to work in various fine dining restaurants and international groups, working my way up from Head Waiter to Restaurant Manager, GM, COO, all the way up to Global Brand Director at Hakkasan Group. Four years ago (two months before the pandemic), I founded AWARE hospitality; an international firm with offices in both London and Paris, focusing on two things: • Strategic and financial advice to investment funds and private investors • Concept creation and execution

PLEASE CAN YOU TELL US MORE ABOUT AWARE HOSPITALITY – WHAT SERVICES DO YOU OFFER HOSPITALITY VENUES AND HOW ARE YOU HELPING THE INDUSTRY TO EXCEL? We can split our services into two verticals: the advisory and the execution. Advisory services encompass feasibility studies, master planning, capital raising, expansion strategies, company valuations, support, and due diligence (operational and commercial). Execution is all about concept development, pre-opening project management, team training, openings, and on-going support. AWARE owes its international success to the fact it bridges both the gaps, and works to provide a full-service package. In Food and Beverage advisory, the common

HOSPITALITY HEROES

gap we fill is between personal taste and business planning. Everyone has an opinion when it comes to creating or finding the right F&B concept but very few can explain their choice. Our philosophy for our advisory activities is that food and beverage is not an art, it’s a science. The second gap we fill is on execution activities. As we all know, a great idea is worth nothing without precise execution. As such, we don’t just tell our clients what they should do, we do it with them. We train the teams, unpack the deliveries, collect feedback from customers during the opening and trouble shoot etc.

CONGRATULATIONS ON THE BUSINESS’S ACCOMPLISHMENTS SO FAR. 2023 WAS AN AMAZING YEAR FOR YOUR TEAM! AS WE ENTER THE NEW YEAR, CAN YOU SHARE AWARE HOSPITALITY’S GOALS FOR 2024 AND ANY FUTURE PROJECTS YOU HAVE COMING UP? On the advisory side, we keep increasing exponentially our volume of missions for various real estate and private equity funds in supporting their acquisition strategies. Our execution division has several exciting projects coming to fruition, including the new development of several luxury hotels and beach clubs in Greece, a new 5-star hotel in Mayfair, off Shepherds Market, the concept development and rollout of a luxury café brand (an off-shoot of a globally acclaimed existing restaurant), the concept creation and relaunch of outlets at The Savoy, the repositioning and relaunch of an iconic restaurant in Dubai, and a partnership with a much-loved celebrity chef (to be announced soon…).

WHAT DO YOU LOVE MOST ABOUT THE UK’S HOSPITALITY INDUSTRY, AND WHERE DO YOU SEE IT AGAINST OTHER COUNTRIES AROUND THE WORLD? London has a long history of design-led restaurants, a trend started by Terrance Conran, a prolific restaurateur, but primarily an acclaimed designer. This, together with historic venues with unique period features and architecture, offers interest and atmosphere that new developments often lack. Middle Eastern markets, for example, tick a lot of boxes when it comes to luxury travel, but high-rises and ground-breaking architecture are often lacking when it comes to interiors and creating charm and character in a restaurant space.

The UK has seen a huge change in attitudes towards food in the last few decades, eating out has become the everyday and food has become part of popular culture. Even young kids know what a Michelin star means these days, which is exciting for the future of hospitality of course. I see the UK as one of the most innovative and competitive markets in the world, along with Hong Kong. Here in the UK hospitality is diverse, we embrace and elevate other world cuisines and food cultures. London is truly a melting pot of cultures and cuisine, something which has been integral to the emergence of multi-cultural fine dining, and Michelin’s recognition of this, with Indian, Chinese, and Latin American restaurants receiving stars. Other markets in Europe do not have this diversity, which makes the UK dining scene so unique and exciting. I also think that restaurateurs with large investments behind them think differently here, planning long-term strategies for the roll out of their brand. The first site is not where the money is, it is about licensing the brand abroad. Knowing that they can afford not to make money on the first site means they can be courageous and experiment with new formats, and chefs can really let their creativity shine.

WHAT ADVICE WOULD YOU GIVE TO UP-AND-COMING HOSPITALITY VENUES? WHAT ARE THE CRUCIAL ELEMENTS OF SUCCESS IN THE CURRENT CLIMATE/INDUSTRY? Be hands-on and be adaptable. Nowadays, running a restaurant is about leadership and not just management. We have an on-going staffing crisis so retaining skilled staff is

vital, and you can only do that with the right culture and high standards. Owners, think about your own job description and ensure you are leading from the floor alongside your staff, and setting the right examples.

HOW WOULD YOU ADVISE ALREADY ESTABLISHED BAR AND RESTAURANT VENUES TO MAINTAIN THEIR SUCCESS, IN TERMS OF ELEVATING THEIR VENUE AND STAYING UP TO DATE WITH INDUSTRY TRENDS? Understand that service is extremely important for your business. It is not a form of art we focus on for fun: it has a major impact on sales and success, whether it’s the second bottle of water, the second coffee, the regulars coming back, or the speed of service allowing a quicker table turnaround etc.

PLEASE SHARE THE TRENDS YOU BELIEVE WILL TAKE THE HOSPITALITY INDUSTRY BY STORM IN 2024. I call it “smart healthy”, which advocates for a balanced approach, encouraging healthy choices where possible, without sacrificing all pleasures. When you can, use organic, low-sugar, and nutrient-packed choices. A second food trend leans towards simplicity, favouring high-quality ingredients and techniques, chosen with meaning over intricate preparations. Another notable trend is the incorporation of comfortable workspaces within hotels but also all-day dining restaurants, acknowledging the growing number of entrepreneurs and freelancers who mix work with leisure. www.awarehospitality.com www.barmagazine.co.uk

SPONSORED

Love, Tito’s WHAT’S LOVE GOT TO DO WITH IT? FOR THIS TEXAS VODKA BRAND, JUST ABOUT EVERYTHING!

ito’s Handmade Vodka, which was first introduced more than 25 years ago in the U.S., is now available across the world, including here in the UK, where the brand has recently appointed Spirit Cartel in the market. In addition to producing a high-quality, great tasting vodka, Tito’s has become well-

14 www.barmagazine.co.uk

known and respected for its commitment to philanthropy and local community support through its ‘Love, Tito’s’ initiatives. It all started in 1995, when sixthgeneration Texan Bert “Tito” Beveridge obtained the first legal permit to distill in Texas and created Tito’s Handmade Vodka on a plot of land in rural Austin, where he built a small shack, rigged a pot still with

spare parts and batch distilled his cornbased, naturally gluten-free vodka. Today, Tito’s Handmade Vodka is now sold in over 140 markets worldwide, and is still distilled in Austin, Texas, on the very same land where the whole venture began. How did Love, Tito’s start? In the early days of Tito’s Handmade Vodka, Tito often donated product to local non-profit events.

SPONSORED

TITO’S BERRY DAZZLER TITO’S MARTINI Enjoy Tito’s Handmade Vodka martini style. Garnish with one or three olives, but never two! • 90ml Tito’s Handmade Vodka • 30ml (or less) dry vermouth Add Tito’s Handmade Vodka and dry vermouth to a shaker with ice. Shake or stir, and strain into a chilled martini glass. Garnish with three olives or a lemon twist.

You don’t need a reason to raise a glass. Just combine smooth Tito’s, a splash of bubbles, and sweet raspberry for a simple spritz made for clinking glasses in style. • 45ml Tito’s Handmade Vodka • 90ml sparkling white wine • 15ml raspberry liqueur Just add Tito’s Handmade Vodka, raspberry liqueur, and sparkling white wine to a glass. Garnish with a raspberry and rosemary sprig.

Over time, those small, localised gestures not only continued, but evolved into a wider movement to make the world a better place. It started many years ago when Tito was new to the vodka business, and still struggling to make ends meet. One day, he got a phone call from a local non-profit asking if he would donate some vodka for a fundraising event. Tito agreed, and showed up with several cases with the thought that this would be a great opportunity for folks to taste his new vodka. “If you like it, tell 20 of your closest friends,” he said… and they did. They liked the vodka, and they told their friends – not just about the vodka, but also about how Tito would donate it to support charity events, like he’d done for them. The phone started to ring more often, and just like that, philanthropy became part of Tito’s Handmade Vodka. As the company grew, Tito empowered every member of the team, regardless of their role, to support the causes they were passionate about in their local communities. Every time a member of the Tito’s team reached out to extend a hand, to make a difference, to say “Thank you for inviting us to help the cause,” they signed off with “Love, Tito’s.” This salutation became a mantra, which turned into a movement. Through ‘Love, Tito’s’, the team has supported thousands of causes – lending a hand to rebuild communities after devastation, spreading joy to those who need a little more, supporting pet welfare initiatives, and protecting the environment. www.titosvodka.com www.barmagazine.co.uk

SPONSORED

Revolutionising Bars INTRODUCING COPA DRINKS: THE FREE MOBILE APP THAT ELEVATES YOUR SPIRITS EXPERIENCE!

tep into a world of unparalleled spirit appreciation with Copa Drinks, the revolutionary app that redefines the way you engage with your favorite tipples. Whether you’re a seasoned enthusiast or just starting your journey into the realm of spirits, Copa Drinks is your go-to companion for a personalised and immersive experience.

UNLOCKING A WORLD OF KNOWLEDGE Copa Drinks isn’t just an app; it’s a gateway to the rich histories, intricate compositions, and captivating stories behind every spirit. With a user-friendly interface, it seamlessly brings together a wealth of information, putting the world of spirits at your fingertips.

IMMERSIVE EXPLORATION Explore your preferred spirits like never before. Copa Drinks offers detailed tasting notes, allowing you to understand the composition of each sip. Dive into the history of the product, uncovering the craftsmanship and traditions that make each bottle unique.

PERSONALISATION AT YOUR FINGERTIPS Rate and save your favorite spirits effortlessly, creating a personalised collection tailored to your evolving taste. Engage directly with distilleries, forging connections with the passionate craftsmen behind the bottles you love.

SEAMLESS OPERATION Experience the simplicity of Copa Drinks. Download the app from your preferred store, capture an image of the spirit bottle with your smartphone, and witness the magic. Copa Drinks utilises cutting-edge image recognition and AI technology to swiftly deliver detailed information about tasting notes and the distillery.

spirit knowledge. Your Journey Starts Now: Download Copa Drinks Today! Whether you’re a seasoned connoisseur or just beginning your adventure into the world of spirits, Copa Drinks is the ultimate app to unlock a realm of knowledge and discovery.

Download the free app today and elevate your spirit appreciation experience. For more information, please visit https://copadrinks.com/ or contact Chris Lancksweert at info@copadrinks.com or +32.477.95.09.45

THE FUTURE OF COPA DRINKS Our journey with Copa Drinks is just beginning, and exciting enhancements are on the horizon…

DIRECT MARKETPLACE Soon, seamlessly purchase your preferred spirits directly through the app, making Copa Drinks your one-stop destination for both information and acquisition.

AI-DRIVEN SUGGESTIONS Benefit from intelligent algorithms recommending new spirits based on your preferences, opening doors to thrilling new discoveries.

INNOVATIVE COCKTAIL RECIPES Shake your phone like a seasoned mixologist to unlock an array of cocktail recipes tailored to your preferred spirits. Elevate your home bartending game with Copa Drinks.

COMMUNITY CONNECTION

PASSION MEETS VISION: BOSTOCAP’S COMMITMENT

Join a thriving community of spirit enthusiasts within the Copa Drinks app. Share your ratings, discover the preferences of others, and collaboratively expand your

Copa Drinks is more than an app; it’s the embodiment of Bostocap’s vision. We believe that every bottle has a captivating story to tell, and Copa Drinks is the platform where those stories come to life.

16 www.barmagazine.co.uk

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

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

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

WELCOME TO

www.barmagazine.co.uk

BAR MAGAZINE AWARDS 2024

Let’s Celebrate! THE BAR MAGAZINE AWARDS ARE HERE, AND WE CAN’T WAIT TO CELEBRATE THE AMAZING ACCOMPLISHMENTS AND SUCCESS OF THE INDUSTRY! WHERE WILL YOU BE ON MONDAY 22ND JANUARY?

he time has come for the inaugural Bar Magazine Awards – years in the making, the special night for hospitality will see hundreds of industry professionals come together to celebrate the dedication, passion and talent of the hospitality staff, and their venues, who work so hard to create amazing customer experiences, helping the sector to flourish. Taking place this month, Monday 22nd January, at the prestigious Leonardo Royal Hotel, London Tower Bridge, the awards will welcome all of our exceptional finalists, sponsors and hospitality professionals through its doors to showcase the excellence of the industry. Through six award categories – Best Venue Manager Award, Best Dining Concept Award, Best Design Award, Best Mixologist Award, Marketing Innovation Award and The

Environment Award – we will celebrate the crème de la crème of hospitality, sharing stories of success and giving the amazing individuals in the industry their welldeserved applause. With support from the industry’s biggest names, including: Quorn, Spirit Lab, Hoshizaki, Mutiny Island, The Burnt Chef Project, Hoxton Spirits London, De Kuyper, Mozart, The Secret Garden Distillery, TNT Sports, Kopparberg, Steel Keg, Spirit Cartel, Komos, Double Dutch and Mola, the BMAs are set to be the event of the year, shining a light on exceptional individuals and venues within hospitality. A special thank you to the over 5,000 applicants who put their name, and their venue’s names, forward for the Bar Magazine Awards, and a huge congratulations to all successful finalists – we can’t wait to see you there!

www.barmagazine.co.uk/barmagazineawards

WHEN? WHERE? GET INVOLVED. MONDAY 22ND JANUARY 2024 6PM – LATE LEONARDO ROYAL HOTEL, LONDON TOWER BRIDGE, 45 PRESCOT STREET, LONDON, E1 8GP AFTER-PARTY LOCATION: LAKI KANE, 144-145 UPPER ST, LONDON, N1 1QY

AWARD CATEGORIES • BEST VENUE MANAGER AWARD • BEST DINING CONCEPT AWARD • BEST DESIGN AWARD • BEST MIXOLOGIST AWARD • MARKETING INNOVATION AWARD • THE ENVIRONMENT AWARD

BAR MAGAZINE AWARDS 2024

Let’s Have a Cocktail! MEET DE KUYPER, THE DRINKS BRAND STEEPED IN HISTORY, AND THE OFFICIAL SPONSORS OF THE BAR MAGAZINE BEST MIXOLOGIST AWARD!

ince 1695, De Kuyper Royal Distillers has been handed down from one generation to another. Back when De Kuyper was founded, it was very common that the job you had was also your last name, in this case De Kuyper, which is a cooper – a maker of wooden casks and vessels. Petrus de Kuyper made a shift in the company, by not only making the vessel, but also the liquid inside: gin! At the beginning of the 19th century, the demand for Dutch spirits grew enormously, so the company started to team up with various other brands worldwide, and, in the year 1911, De Kuyper started their distillery in Schiedam, which is still in use today. Less than 10 years later, in 1920, De Kuyper started producing liqueurs, core to the business even now – so much so that the company’s motto is ‘Own the Cocktail’! With a wide range of different flavours, focusing more and more across the world, this resulted in huge success for the liqueurs. Moving forward, they acquired various brands like Heering cherry liqueur and Mandarin Napoleon. With precision, a platform for creativity and an endless number of recipes for the entire world, De Kuyper now has a range of 33 different liqueurs, and is proud to be recognised by the ISC (International Spirits Challenge), who awarded De Kuyper Liqueur Producer of the Year for the fifth year in a row. Next to their heritage, De Kuyper position themselves as one of the main innovation drivers in the industry. Recently, this included the development of their zero-percent cocktails, which have gained immense popularity as they showcase the possibility of enjoying beverages without alcohol, ready-to-serve cocktails for the offtrade, delicious popular cocktails in a bottle ready to be consumed, and quality batched cocktails to support the on-trade. De Kuyper consistently pursues its vision to ‘Own the Cocktail’ by aiming to enable everyone to enjoy great cocktails on every occasion. Therefore, they constantly ask what is trending across the world, to be able to adapt to those trends and needs, in order to create a wide range of liqueurs,

which are divided into two different categories; De Kuyper Variation Range and the Essential Range. The De Kuyper Essential Range consists of 13 liqueurs which are essential to making those classic cocktails, from De Kuyper Crème de Cacao (the famous Espresso Martini) to their heavily awarded De Kuyper Triple Sec (to create the popular Margarita). The De Kuyper Variation Range consists of 20 different liqueurs, including rhubarb, banana and strawberry and an extremely popular one, grapefruit. With these variations, De Kuyper can create an array of twists on classic cocktails, a blueberry

Mojito, for example, and even a Strawberry Margarita. Additionally, De Kuyper Royal Distillers have demonstrated a strong commitment to social and environmental activities with sustainability projects underway throughout the value chain in areas such as responsible consumption, responsible sourcing, sustainable production, employee well-being, and community involvement. In each of these areas, De Kuyper strives to implement sustainable and innovative solutions and collaborates with partners and stakeholders. www.dekuyper.com

www.barmagazine.co.uk/barmagazineawards

BAR MAGAZINE AWARDS 2024

The Pioneers of Foodservice AN HONOURED SPONSOR OF THE UPCOMING BAR MAGAZINE AWARDS 2024, QUORNPRO ARE THE PIONEERS OF PROTEIN, OFFERING THE FOODSERVICE INDUSTRY INNOVATIVE WAYS TO CREATE EXCITING MENUS FOR GUESTS.

uornPro, the Foodservice Business Unit of Quorn Foods is driven by a crusade to become the protein of choice for chefs. Aiming to have the best protein on the planet, the QuornPro team are bold and passionate, daring dreamers, always breaking new ground in the kitchen. Working with its dedicated culinary team, QuornPro has transformed itself from a unit simply selling frozen food, to inspiring OOH chefs with its unassuming mycoprotein that has been powering up foodservice kitchens and changing the world, one plate at a time. Quorn mycoprotein is a delicious and nutritious protein with a delicious meatlike texture on the precipice of logic and magic. It is naturally low in saturated fat, high in fibre and a complete protein source with its nine essential amino acids, just like ‘traditional’ protein sources such as meat or fish. It’s also a good source of vitamins and minerals, including zinc, riboflavin, manganese and folate. Quorn’s long and collaborative history of innovative research goes back decades, involving leading experts in health and nutritional science. They have been championing evidence-based science for over 35 years, and partner with leading organisations such as the British Nutrition Foundation and the British Dietetic Association. Powered by mycoprotein, QuornPro’s range of foodservice products provide chefs with endless opportunities to create exciting menus that push boundaries. The business unit has always had an ambition

to do more than provide tasty, nutritional, and sustainable menu choices, and driven by their culinary ambition to be best in class, they collaborate with their foodservice partners to inspire the future of protein on plates. QuornPro is inviting its customers to enjoy the wizardry of Quorn mycoprotein

www.barmagazine.co.uk/barmagazineawards

boosting their menus, sparking customer excitement and pumping up profits. Are you ready to be powered by Quriosity?

BAR MAGAZINE AWARDS 2024

The Spirit of East London WE SIT DOWN WITH GERRY CALABRESE, FOUNDER AND CEO OF HOXTON SPIRITS, WHO TELLS US MORE ABOUT THE BRAND, REVEALING WHY CHAMPIONING QUALITY YET FUN DRINKING EXPERIENCES IS AT THE HEART OF WHAT THEY DO. GERRY, PLEASE TELL US THE STORY BEHIND HOXTON SPIRITS. I used to own the Hoxton Pony in Shoreditch, which launched in 2008. I was particularly passionate about gin at the time, and during this period, I was introducing seasonal menus, using British ingredients, and gained a lot of my inspiration from botanicals. The bar had a predominantly young audience, and per week, we would get through a couple hundred bottles of house pouring vodka, as opposed to the 10 bottles of house gin, collectively. I began to think that there must be an opportunity to aim gin at a younger audience, not just in its flavour profile, but in its branding and positioning. I initially created Hoxton as a labour of love, to serve in my own establishment, and it since, took on a life of its own. By 2019, I decided to take on a full-time role at Hoxton spirits and the rest is history!

PLEASE TELL US ABOUT THE RANGE OF SPIRITS YOU OFFER. The word ‘flavour’ has some slightly

negative connotations in the industry – there are a lot of products full with synthetic colorants and all sorts of nasties. I asked myself: “Why are we doing such a bad job of incorporating high-quality flavour into spirits categories?” Hoxton’s aim is to create a range of products that pay homage to their category and the craft of spirit production, and at the same time, incorporate real, natural fruit maceration, botanicals, distillation and infusion. Our range began with the launch of Hoxton Tropical Gin, which was then followed by Hoxton Pink Gin in 2015 – a beautiful product that makes a bad-boy Pink Martini! I’m a little bit of a Cockney Pirate, so our next launch was the Hoxton Banana Rum, a carefully selected blend, macerated with fresh and dried banana with no added sugar, which tastes great neat! From there, in-line with the remake of our bespoke bottles, we launched three new labels in tandem: the Amaro – inspired by my Italian heritage, Hoxton Dry Gin and finally, Hoxton Spiced Whisky – a real labour of love, which took around three years to develop.

WHAT SETS HOXTON SPIRITS APART FROM OTHER BRANDS? We are a portfolio of flavoured spirits under a singular brand umbrella, and to the best of my knowledge, that hasn’t been done before. There is an explosion of flavoured spirits but there isn’t an explosion of flavoured, quality spirits – and that’s something we at Hoxton want to correct. In my opinion, customers should not forego quality in place of flavour.

WHAT MAKES HOXTON SPIRITS OFFERINGS THE SUPERIOR CHOICE FOR BARTENDERS, AND WHAT MAKES THE RANGE A GREAT CHOICE FOR A RANGE OF SERVES? Hoxton Spirits provide the extra degree of versatility for bars: Firstly, customers want flavour and place this above any other criteria. Secondly, in high-energy, vertical drinking establishments, where there’s a DJ and four rows of customers at the bar, you can make a great drink very quickly. If you have limited time or expertise, Hoxton solves this problem. www.hoxtonspirits.com

www.barmagazine.co.uk/barmagazineawards

SPONSORED

Streamline Your Service

INTRODUCING PEPPERHQ, THE ALL-IN-ONE HOSPITALITY PLATFORM WHICH STREAMLINES BAR OPERATIONS. ADAM MONTGOMERY, CHIEF REVENUE OFFICER AT PEPPERHQ, TELL US MORE ABOUT THE BRAND AND THE DIGITAL SOLUTIONS THEY OFFER TO HOSPITALITY VENUES. PLEASE INTRODUCE PEPPERHQ TO OUR READERS. Pepper’s unified platform boosts revenue, enhances operations and elevates the customer experience. Pepper is the leading provider of customer and staff technology for hospitality. We offer a comprehensive suite of digital solutions tailored for restaurants, pubs, bars, coffee and QSR businesses. Built for hospitality, from the people who know it best, we understand how great service happens, and we’ve created the best technology for it.

HOW CAN PEPPERHQ REVOLUTIONISE PUBS AND BARS? Pepper’s pub and bar clients include the likes of Youngs Pubs, Peach Pubs, Revolution Bars, Laine Pubs, Inception Group, Castle Rock Brewery, Bed & Bars, Head Of Steam, Ideal Collection, and many more. We’ve worked closely with these fantastic UK brands over many years, and in that time they have helped us to refine our technology for both customers and staff. Our broad Product Suite is fully integrated with the wider Hospitality Tech Ecosystem, and it includes:

LOYALTY Pepper’s flexible loyalty schemes help to drive incremental spend and brand loyalty, with over 4 million awards redeemed per year. Our platform offers a diverse range of loyalty options, including stamp cards, points and ad-hoc perks, allowing businesses to tailor rewards to suit specific audiences. Customers can effortlessly track progress, redeem rewards, and engage with promotions through a few simple taps. No more hassle with physical cards.

QUICKPAD Our latest product, Quickpad is the all-in-

24 www.barmagazine.co.uk

one device for ordering, payments and loyalty. Quickpad replaces both handheld ordering solutions and payment terminals with a more cost effective and streamlined solution. It’s everything your staff need, right in their pocket. The fastest way for staff to take orders Team members can send orders to the bar and kitchen without ever leaving the floor. Quickpad eliminates the need to run back and forth to the POS, fits in a pocket and requires zero training. Speedy, easy and secure payments - Staff no longer need to return to the POS to pick up a PDQ before taking payment. Quickpad opens the table’s bill and allows for easy splitting - whether dividing the bill between customers or by items. Scan for loyalty and capture powerful data - Quickpad is fully integrated to Pepper loyalty. Staff can use Quickpad to scan a customer’s app and redeem available rewards. Tokenised payment data, order insights and Pepper’s CRM combine for powerful data insights.

ORDERING AND PAYMENTS Our mobile and web platform offers a unique approach to ordering and payments. Handling millions ‘order to table’ and ‘order ahead’ transactions yearly, the app typically yields an 11% increase in spending. Customers can enjoy the convenience of settling bills, splitting bills and tipping from the comfort of their tables.

DATA AND ANALYTICS Our solutions generate rich actionable data - empowering better marketing. Data gathered via the app enables pubs and bars to understand customer behaviour and identify industry trends. Leveraging this data allows for highly personalised marketing strategies. Perks, push notifications and marketing modules can be tailored to different groups, helping to create bespoke experiences that cater to individual tastes. www.pepperhq.com

MARKET LEADING

COMPETITIVE SOCIALISING CONCEPTS

Stay ahead of the curve with our expertly crafted, game-changing shuffleboard tables.

Darts, but not like you know it. Camera tracking tech, fresh challenges, guaranteed fun.

GLOBAL SOCIAL GAMING PROVIDER LEARN MORE

SPONSORED

Reach for the Sky WE SHARE FIVE WAYS SKY BUSINESS BENEFITS HOSPITALITY VENUES. GREAT LIVE SPORT Sky Sports offers an unmissable line-up of live action to help appeal to a wide range of customers, keep them in venue for longer, and spend more money, including: - The biggest Premier League games every weekend - Every F1 race weekend throughout the year - England, Wales and Ireland’s rugby union tours to New Zealand, Australia and South Africa respectively - NFL, including the Play-Offs and the Super Bowl - England home cricket matches live - All golf Majors, exclusively live - US Open tennis A premium live sports offering enables your bar to create a vibrant atmosphere whatever the occasion, increasing footfall and dwell time in your venue.

A PREMIUM VIEWING EXPERIENCE Show the biggest live games in the best* picture quality – with Sky Q for business. Sky Business offers the most Ultra HD Premier League games to bars, as well as F1 in UHD and a wide variety of other live events, meaning they can show the biggest action in crystal clear picture to offer a truly premium experience. (* that Sky provides)

SPORTS VIEWERS SPEND MORE Research shows that those people who watch live sport in hospitality venues such as bars spend more than those who visit but don’t watch sport. Out-of-home sport viewers spend +41% more eating & drinking out per month than pub/bar goers who don’t watch sport (Source: CGA BrandTrack Q4 2023), which is great news for venues with Sky Sports, who can take advantage of an unmissable line-up of live sport all week long, throughout the year.

OFFERS Sky Business has partnered with Molson Coors to offer discounts of up to 50% off Sky Sports when you stock Molson Coors draught range, including favourites such as Madri and Aspall Cyder, and more. This partnership helps bars combine premium live sport with some of the most popular drinks brands to turn live sporting events into profit.

MARKETING SUPPORT Sky offers bars a range of marketing support tools to help them promote the great fixtures and events that are coming up. Full fixture listings are available to help plan what is on and when, as well as images created for social media that can help advertise to customers through digital.

26 www.barmagazine.co.uk

SPONSORED

Get Ahead of the Game WE SIT DOWN WITH STEVE SMITH, EXECUTIVE DIRECTOR OF CONTENT FOR SKY SPORTS AT SKY, WHO TELLS US MORE ABOUT SKY BUSINESS, REVEALING WHAT GREAT CONTENT LIES AHEAD IN 2024. PLEASE INTRODUCE SKY BUSINESS TO OUR READERS. Sky Business offers TV and connectivity solutions to commercial venues like bars across the UK and Ireland. Sport plays a central role in a great entertainment offering in bars, providing an opportunity to broaden appeal to a wide range of customers, encouraging them to visit for longer – arriving earlier for a night out, or staying later to watch the action unfold – and helping increase spend during that additional time they are in-venue. For bars, Sky Business offers a premium sports line-up across 11 Sky Sports channels, covering everything from Premier League football matches and Formula One races to golf Majors, NFL and more. Additionally, we offer boxing events through Sky Sports Box Office and our broadcast partners to provide late evening, premium event-style content.

28 www.barmagazine.co.uk

SPONSORED

IT HAS BEEN A GREAT YEAR OF SPORT IN 2023, WHAT HAS BEEN YOUR HIGHLIGHT THAT SKY HAS SHOWN? It’s been a fantastic year for sports on Sky and we’ve been breaking viewing records across a multitude of our sports, but it was a particularly thrilling summer of sport. The Men’s & Women’s Ashes broke records across all the formats even though England ultimately couldn’t regain either. England Women’s Test saw a rise of almost 400% in comparison with the 2019 Test, while the T20 series was up 135%. Then late in the summer we had the right results for Europe in both the Solheim Cup and the Ryder Cup where we retained and regained the respective trophies, again watched by record audiences on Sky Sports. The 23/24 football season has also started extremely strongly. For example, the opening weekend of the Championship became the most watched opening weekend on Sky Sports ever, with an average of 631,000 viewers (residential) across all four matches, up 77% compared to last season.

WE HAD THE GREATEST RETURN IN TENNIS THIS YEAR, CAN YOU TELL US MORE ABOUT THE TENNIS BARS CAN SHOW ON SKY SPORTS? The US Open returned to Sky Sports with record audiences and from our new state of the art studio. Combining huge screens with the latest in AR & VR technology, Sky Sports were able to put the best analysis tools in the hands of Tim Henman and Martina Navratilova bringing new insights to our growing audiences. Our additional studio position at Flushing Meadow also allowed our viewers to hear directly from the players making the headlines throughout the fortnight at the US Open. These new additions really help to enhance the viewing experience and create an amazing

atmosphere for people to connect to their family and friends. 2024 will have even more tennis across our channels before the US Open returns in September.

SKY SPORTS OFFERS SUCH A BREADTH OF SPORT, WHY SHOULD WE BE SHOWING MORE NFL IN BARS? The NFL is often described as the greatest show on turf and the superstars that take the field once a week from September through to the Super Bowl in early February put on a show in every game. Patrick Mahomes is one of the greatest quarterbacks in NFL history and he led the Kansas City Chiefs to the Super Bowl title last February in a match up against Jalen Hurt’s Philadelphia Eagles. The draft system that allows the weakest performing team in the NFL to have the first choice of the talent coming out of the US College system, means that each year the competition gets even more intense. Last season had a record number of games that were settled by less than a single score. The tension continues to keep fans on the edge of their seats! With the growing popularity of NFL

in the UK your bar can make the most of matches following Premier League fixtures on the weekend, to help increase dwell time, but also take advantage of games that are played later into the evening. The Superbowl in February would be a perfect excuse to create an event to attract new customers!

CAN YOU TELL US WHAT CONTENT YOU HAVE COMING UP IN 2024, AND WHAT BARS SHOULD BE MOST EXCITED ABOUT? 2024 is going to be the year of more of the content our customers love. We know football is very popular, therefore a huge increase of over 800*more games in the EFL following a new rights agreement signed earlier this year is the perfect reason to get excited for 2024! Additionally, there will be more Tennis of which bars can take advantage of during the day and increase their breadth of sport offering rather than just evening games. Alongside another season of Premier League, a competitive WSL, the conclusion of the SPFL, Max Verstappen coming back to try and make it four F1 Driver’s Championship in a row, another summer filled with Men’s & Women’s England Cricket, international Rugby Union and all the golf Majors, you can guarantee another compelling year for hospitality and all our Sky Sports customers. Make sure your bar makes the most of our array of content for 2024. Each sport has its own personality and its own fans, so make sure to immerse your venue into our breadth of sport offering to increase footfall all throughout the year. *Some English Football League and Super League games only available via a connected Sky Q. Contact us for more details.

Please contact: 0808 303 2521 www.barmagazine.co.uk

ONES TO WATCH – ESSENTIAL 5

Ones to Watch AGUSTINA BASILICO, BEVERAGE MANAGER AT TOKLAS RESTAURANT, REVEALS HER TOP FIVE DRINKS PREDICTIONS FOR 2024! SUSTAINABILITY Becoming B-Corp certified is something I hope we see even more of in the drinks sphere in 2024. There’s an evergrowing number of producers who are going out of their way to get this certification, which is no easy task. Because it’s something we are seeing more frequently, I suspect more and more brands will have to get on board with these sustainability credentials in order to compete in the market.

NO AND LOW The sale of No and Low-alcohol beverages has skyrocketed this year – people seem more aware of the amount of alcohol they’re consuming and are increasingly interested in drinking in moderation. There’s already been a noticeable increase in the number of premium low-alcohol products in circulation, and, with sobriety becoming more commonplace among young adults, I have a feeling this market will only continue to grow.

ENGLISH CIDERS No longer just the drinks of the summer, English ciders are experiencing a real boom, with amazing producers like Little Pomona crafting ciders that drink a bit like wines. People are only just cottoning onto the fact that there are so many nuances to cider making, and the same levels of complexity as to be found in wine, with hundreds of different variations from dry to very sweet. We’re only at the tip of the iceberg, and it’s a drinks category that’s set to gain lots more traction in 2024.

INTERESTING ROSÉ People seem to becoming more adventurous with what they drink. Your typical pale, dry rosé doesn’t seem to be cutting the mustard at the moment, which makes it a really exciting time for those who work in wine. I’m hoping that, next year, we’ll continue to get requests for more leftfield rosés, so we can spotlight the smaller, independent producers, who are less well known, for their darker, fuller bodied bottles.

CITRUS Citrus season is really important for us at Toklas Restaurant, with our menu showcasing different unique citrus varieties from the Todolí Citrus Fundació. However, more and more, we’re spotting niche citrus-based cocktails on menus around the city... I have a feeling that varieties less familiar to the regular punter, like finger limes and pomelo, will start making their way more regularly into our cocktail vocabulary next year.

30 www.barmagazine.co.uk

ONES TO WATCH

What’s Hot? WE LOOK TO THE YEAR AHEAD, SHARING OUR PREDICTIONS ON WHAT 2024 HAS IN STORE FOR THE INDUSTRY!

024 is upon us, which means another exciting year for hospitality, with new trends and innovations on the horizon. Following on from what was an incredibly successful and vibrant 2023 for the industry, now is the time for your venue to get ahead of the game – and we’re here to help! In such a dynamic industry, with ever-changing consumer demands and preferences, it is crucial for your bar to be in-the-know of what’s hot and what’s not, and make the necessary changes to ensure success for your business. Gaston Fusco, Bar Manager at The Churchill Bar & Terrace, explains the importance of being up-to-date with industry trends and, therefore, why bars should be revamping their menus for 2024: “Being in tune with new trends, and meeting consumer demands, is pivotal for bars, especially the top-tier ones. It’s not

32 www.barmagazine.co.uk

just about research; it’s about continuously elevating standards and practices. Consumers are constantly seeking improved cocktails, innovation and novel flavours, year after year. This is particularly so in the discerning London market, where guests have cultivated sophisticated tastes over time, becoming increasingly demanding when it comes to cocktails. “As we approach 2024, bars must adapt and update their menus. This isn’t merely about making changes, but responding to consumer expectations. Organising takeovers or trips for bartenders to explore diverse ingredients is a great strategy to infuse new life into menus. By embracing these opportunities for exploration, bars can bring fresh, exciting elements to their offerings, keeping pace with evolving tastes and staying ahead in an ever-changing industry,” Gaston adds. When it comes to adapting your drinks

menu and making new and exciting additions for guests, it is important to examine the categories that are showing significant growth. 2023 saw the boom of agave spirits, particularly Tequila and Mezcal, with more new brands entering the market, and an increasing curiosity for the spirit amongst consumers. Oliver Castilla-Tristan, Cofounder of Mezcalito, comments on the category’s success last year, revealing how the narrative surrounding agave spirits has changed: “In 2023, I don’t think I have ever seen as many new agave spirits brands entering the UK market, not only Tequila and Mezcal, but also Raicilla, Bacanora and other Agave distillates. Although not made from an Agave, Sotol is a Mexican Spirit that is starting to shake the market, and we can now find celebrity backed Sotol brands. Tequila is still way ahead of the game, and

ONES TO WATCH

premium and luxury tequilas are leading the growth, with customers prepared to try superior liquids which they can truly enjoy. “I think there is a pre and post Covid-19 era for Agave spirits, particularly for Tequila. We have seen a massive change in how our guests enjoy it: before Covid, it was rare to have a non-bartender Tequila enthusiast, and now consumption has shifted from shots at the end of the night to cocktails, or sipping it neat or on the rocks, as you would enjoy a fine Whiskey or Cognac. It is very encouraging to see guests keen to learn about brands and their production methods and provenance.” As guests become increasingly more discerning about agave spirits, 2024 is set to be another bright year for the category, and Oliver agrees: “There is no doubt that 2024 will be another record-breaking year for Agave Spirits. Bars and restaurants are constantly

increasing their Agave offering; you can find at least one, if not multiple, agave spirit cocktails at top London spots, and this is something I can only see replicating in more and more venues over the next 12 months. “Brands are investing heavily on education, and you can see the craze over Agave spirits, with more celebrities getting into the game keeping the Agave spirits awareness on the rise. Also, let’s not forget that the Margarita is one of the best-selling cocktails in the world, and that Tequila is on the verge to overtake Vodka as the most valuable spirit category globally!” Oliver adds. The growth of the category is why the team at Mezcalito decide to expand with an additional venue under their name – Mezcalito Brompton, which brings a taste of modern Mexican nightlife to the SW5 area, opened its doors in December. Oliver explains: “Premium Agave spirits are in such high demand that we felt the need to open another specialist venue, Mezcalito Brompton, which features a cocktail bar on the ground floor offering an extensive Agave spirits list, Agave cocktails and cigars to enjoy on the front terrace. There is also a boutique nightclub in the basement, where the bottle service menu and cocktails are led by Agave spirits.” To align your bar with the growing demand for Agave-based serves, consider

revamping your menu with some interesting Tequila, Mezcal or other Agave distillates: ‘twists-on-classics’. This will feed your guests’ curiosity surrounding the category, and also delight them with something new and exciting! 2024 is also set to see the return of a category that peaked in recent years – gin! Chris Jones, Managing Director at Paragon Brands, explains: “What we saw during the Gin Boom, from 2017-2021, was an unprecedented explosion of brands and flavours entering the UK Market, with over 1200 different gin products available at the peak, many from small pop-up distilleries and producers. “It is fair to say that while the Gin-Bubble hasn’t burst, it has certainly deflated, with many smaller brands exiting the market, and consumer behaviour moving away from the ‘What’s-Next/Collector’ mentality, which existed towards each new flavour entrant. Consumers are now becoming more selective and have established their own repertoire of favourite brands and flavours,” Chris adds. Chris reveals that customers are increasingly seeking both authenticity and quality when it comes to gin, which means a rebirth for the category as a whole is on the horizon. “As consumers become more discerning in their choices, they are more aware of the origins and heritage of the products www.barmagazine.co.uk

ONES TO WATCH they seek to try, as authenticity and quality become two of the key purchase rationales. There is now significantly falling demand for the ‘Sweet-Shop’ and ‘Bubble-gum’ flavours that appeared during the boom. Instead, consumers are mirroring their gastronomic habits by seeking authentic flavour profiles with natural extracts – and definitely no crazy artificial colours! Additionally, gin has now established itself as a firm cocktail favourite, featuring heavily amongst the best cocktail lists, where previously it played second-fiddle to Vodka as a mixology spirit. “G’Vine has met this change in consumer demand by offering gin drinkers an authentic premium alternative to massmarket products. It has a strong heritage based in the Cognac region in France, and is made from Grapes (not Neutral Grain – as is common with most gins), making a smoother, more refined, gin and tonic, crafted in a region known throughout the world for refined spirit production. For those seeking a more intense flavour experience, there’s JUNE by G’Vine – a fruit-flavoured full-strength gin available in Wild Peach, Pear and Cardamom and newly launched Watermelon – all made to enliven the humble G&T, while also providing an exceptional flavour base for mixologists.” When looking to revamp your drinks menu for the year ahead, it is important not to turn a blind eye to your bar’s wine

34 www.barmagazine.co.uk

list – after all, an exceptional wine offering provides the opportunity to elevate the guest experience and increase revenue! Tom van der Neut, Business Unit Controller at Lanchester Wines, comments on how the wine category is forecasted to grow in the coming year, making two predictions that venues should keep in mind: “We see a huge opportunity for sparkling wine in 2024 – but not necessarily from the traditional Champagne region. English Sparkling wine, Crémant, Cava and Prosecco continue to grow, especially the more interesting styles from these regions. Easy growth potential is found for ‘premium’ Prosecco and Prosecco Rose, which has room to grow as customers look for a more balanced, developed style that costs slightly more than entry-level examples. “Low, or lower, alcohol wines will grow in the category in 2024, as the punitive Government alcohol duty increases start to take hold. As a whole, the trade needs to be careful to ensure that the quality of low(er) alcohol versions of wines is still there,” Tom adds. While aligning your menu with new trends, Tom urges bars to be cautious in making swaps simply for the sake of it: “Always be mindful of your core customers’ needs, as they will remain the most important contributors to your wine lists

success in 2024. While it’s tempting to push the boat out and make wholesale changes to your list to suit new trends, be careful not to do this at the expense of top-selling wines that your customers love.” Commenting further on the importance of being purposeful in the changes you make to your wine list, Tom advises venues to look at the facts – your sales data: “It’s critical to use sales data to drive your wine list adaptations. If a wine isn’t selling, then it is taking up valuable real-estate on your list and needs to be replaced. Try to keep the balance of the list, whilst retaining a logical pricing ladder that signposts your customers to your more interesting wines.” To give your menu a revamp for the year ahead, and offer guests something new and exciting, Tom also urges bars to explore alternative labels: “Benchmark all your wines with your wine supplier. There will be alternative labels from the same regions as your current wines, which can be swapped in to ‘refresh’, without replacing a core grape variety. New labels are always exciting and label design is constantly evolving, so this can be an easy win without too much effort.” Moving away from wines and spirits, it is crucial for your bar to examine the edible elements on your menu, especially as the role of food and drink pairings continues to grow. Offering premium bar snacks is a simple

ONES TO WATCH

way to elevate the guest experience, as well as increase customer spend in your venue. Ekaterina Petrova, Pipers Senior Brand Manager, tells us more, commenting on the growing category, and how this can benefit bars: “Snacking remains hugely popular in the UK, with savoury snacks now worth £4.16bn, and growing at +13.8%1. Within the away-from-home channel, crisps and snacks have continued to be a critical sales driver for operators, despite macro challenges being faced by many businesses and consumers today. Premium single crisps are currently worth £31.97 million in the UK in the channel and growing at 16%2. “For the on-trade, this means the snacking channel is well positioned for growth. There is a real opportunity to offer customers a range of flavours for their snacking needs, and Pipers is perfectly positioned to help operators drive sales in 2023.” Adding a premium bar snack to your menu means that you are aligning your bar with consumers’ growing demand for a quality experience, but also driving sales. Ekaterina says: “Even though consumers are going out less, they are opting for premium experiences when they visit the on-trade. In the last four years, premium crisps have grown at double the rate of the total savoury snacks category in pubs2, so there is a large opportunity for operators to offer a premium option, like Pipers, to encourage customer spend. As the second biggest brand across the crisps, nuts and snacks segment in pubs and clubs3, Pipers is well placed to provide consumers with these experiences and help drive sales in this growing channel. The brand grew at +42% in 20234, demonstrating that consumers are still looking to trade up to a premium snack option when socialising.” Deborah Bradfield, Sales & Marketing Manager at Cambrook Foods, also notes the growing demand for high-quality, superior snacks at the bar: “We have found there is a growing demand for our nut mixes with spicy, sweet and savoury combinations, which is one of our specialities, and one that is driving incremental revenue at the bar.” Cambrook 1kg bulk bags are a great choice for bars looking to wow guests, offering the chance to decant the nuts into a serving bowl or jar of their choice. Deborah explains: “The Cambrook nut mixes displayed in Kilner jars behind the bar are very eye catching and pretty much sell themselves. Customers can literally see the quality and it grabs their interest.”

As the role of technology within bars continues to grow, making day-to-day business operations smoother and more efficient, it’s a good idea to look to any new innovations that can keep you one step ahead. Copa Drinks, developed by Bostocap, is a cutting-edge, free mobile app reshaping the spirit appreciation landscape. This

innovative platform offers users instant access to detailed tasting notes, distillery information and historical backgrounds, creating an immersive experience for both seasoned enthusiasts and newcomers to the world of spirits. Chris Lancksweert, Founder of Copa Drinks, suggests why this new, innovative technology is a must for bars entering the www.barmagazine.co.uk

ONES TO WATCH New Year: “As we enter 2024, Copa Drinks becomes indispensable for bars seeking to elevate their offerings. Embracing Copa provides bars with a competitive edge, positioning them as tech-savvy trendsetters in the evolving hospitality landscape. Copa Drinks emerges as a must-have for bars, offering a comprehensive solution that not only enhances spirit exploration for enthusiasts, but also streamlines operations, fosters innovation in mixology and positions venues at the forefront of the evolving hospitality industry.” Ultimately, it is crucial for venues to look to industry trends and innovations and align themselves accordingly to ensure a successful 2024. While revamping your drinks menu is a fundamental place to start, it is also crucial to look to other areas of your business to stay ahead of the curve and guarantee happy customers and increased revenue! 1. Source: Nielsen 52 WE 02.09.23 vs year ago 2. SalesOut, TWC & ARN, Foodservice, Ship Value Sales, 52WE to 26/11/2023 3. AFH Foodservice Ship Value Sales, SalesOut & TWC, Crisps Snacks & Nuts, Pubs & Clubs sector, 52WE data to WE 26.11.2023 4. AFH Foodservice Ship Value Sales, SalesOut & TWC, Crisps Snacks & Nuts, Pubs & Clubs sector, YTD data to WE 26.11.2023

36 www.barmagazine.co.uk

MCCONNELL’S 5 YEAR OLD SCORES 92 at the Ultimate Spirits Challenge 2021 “Excellent, highly recommended”

5 YEAR OLD McConnell’s Irish Whisky was first established in Belfast in 1776 and was a hugely successful brand for over 150 years. A series of industry changes and company misfortunes including the introduction of prohibition in the USA and a warehouse blaze in Dunbar Street, Belfast, saw a decline in Irish whiskey and McConnell’s as a brand. Now the brand is thriving again and the team at Belfast Distillery Company are immersed in “Restoring The Legend” - Brothers John and James McConnell would be happy that the business they built in Belfast years ago, is once more in excellent spirits. Aged 5 years, McConnell’s is a fine blend of Irish malt and grain whiskies which have been gently rested in select bourbon casks, bringing beautiful overtones of vanilla sweetness, ripe fruits, butterscotch, and pepper spice . . .

SLÁINTE

BELFAST BORN

™

Social Media Top Picks

@speak_in_code

38 www.barmagazine.co.uk

@ixchel.london www.barmagazine.co.uk

SPONSORED

Stand-Out Snacks! CYNTHIA FINKE, MARKETING DIRECTOR POPWORKS, PERMISSIBLE AND FUTURE BRANDS UK, AT PEPSICO, TELLS US HOW TO SCORE BIG WITH SAVOURY SNACKING SALES IN 2024. SAVOURY SNACKING IN THE ON-TRADE Snacking remains hugely popular in the UK, with savoury snacks now worth £4.16bn and growing at +13.8%1. Premium single crisps are currently worth £31.97 million in the UK in the away from home channel and growing at 16%2. Even though consumers are going out less, they are opting for premium experiences when they visit the on-trade. In the last four years, premium crisps have grown double the rate of the total savoury snacks category in pubs2. As the second biggest brand across the crisps, nuts and snacks segment in pubs and clubs3, Pipers is well placed to provide consumers with these experiences and help drive sales in this growing channel.

believe it’s important to maximise this opportunity by offering premium snacking choices like Pipers for consumers who want a flavourful snack to accompany their drink during a game. Engaging with customers through merchandising and advertising in venue in the lead up to sporting occasions will also help with driving footfall.

SEASONAL CONNECTION While snacking is popular all year round, consumers look to the savoury snacks category during Easter and summer holidays when they can enjoy quality time with friends and family. Comfort is key when it comes to pub and bar food choices and stocking customers’ favourite flavours will heighten their enjoyment.

For more information please visit: www.piperscrisps.com To become a stockist, please contact: salesteampipers@pepsico.com or 01652 686960 1. Source: Nielsen 52 WE 02.09.23 vs year ago 2. SalesOut, TWC & ARN, Foodservice, Ship Value Sales, 52WE to 26/11/2023 3. AFH Foodservice Ship Value Sales, SalesOut & TWC, Crisps Snacks & Nuts, Pubs & Clubs sector, 52WE data to WE 26.11.2023 4. https://www.djsresearch.co.uk/ FoodMarketResearchInsightsAndFindings/article/Surveyfinds-that-people-who-watch-live-sporting-events-in-pubs-andbars-spend-36percent-more-on-dining-and-drinking-out-eachmonth-05551 5. AFH Foodservice Ship Value Sales, SalesOut & TWC, Crisps Snacks & Nuts, Pubs & Clubs sector, YTD data to WE 26.11.2023

TRENDS FOR 2024 Pubs and bars see a real boost in sales around key holidays and sporting occasions, and with this comes an increased demand for snacks.

SPORTING OCCASIONS The upcoming summer of sport will boost traffic in the on-trade, with 87% of people more likely to stay at a venue longer when a match is being broadcast4. Screening events like the UEFA Champions League encourage repeat visits and offer an opportunity for trade-up on both food and drink. We

40 www.barmagazine.co.uk

STOCK ONE OF THE LEADING CRISPS BRANDS BEHIND THE BAR Pipers is the second biggest brand across the whole crisps, nuts and snacks segment in pubs and clubs, growing at +42% in 20235 – demonstrating that consumers are still looking to trade up to a premium snack option when socialising. Don’t take our word for it: Steve Agar, Managing Director at Stowford Pub Company said: “Savoury snacks are key in our establishments, especially in those which don’t offer hot food. We’ve tried a range of other brands but Pipers is one we continue to stock – our customers particularly love the Cheddar & Onion, Sea Salt and Longhorn Beef flavours. Our pub the Woolpack, previously used in Emmerdale, often attracts tourists and in some instances, we have sold up to 60 packets of Pipers in one hour!”

WHAT DOES 2024 HOLD? TO RESPOND TO THE UPS AND DOWNS THAT 2024 MIGHT BRING, WOODBERRY LOOKS AT SOME USEFUL TRENDS THAT WILL HELP YOUR VENUE WORK AS HARD AS POSSIBLE FOR YOUR BUSINESS THIS YEAR. BESPOKE Standing out and being different helps you promote and encourage more customers through your door. Over the past year, there has been a rise in venues looking for high quality, and bespoke furniture to better meet their needs and brand look. Woodberry offer a wide variety of customisable products such as upholstered chairs, brightly coloured furniture, and outdoor shelters that can be customised to match your venue’s requirements. Woodberry’s bespoke gazebos are available with a variety of extras such as side walls and doors, lighting, and heating to make the shelter perfect for your establishment.

FLEXIBLE SPACES More establishments are creating flexible spaces that can welcome a wider variety of customers. Considering this, Woodberry have expanded their range of lightweight

and versatile pedestal tables. Not only can pedestal tabletops and bases be mixed and matched to reach your preferred look, but they are also easy to move and suitable for indoor-outdoor use.

COMFORTABLE OUTDOOR SPACES Creating a comfortable outdoor space will encourage customers to sit outside

and enjoy the area for longer. To help you achieve this, Woodberry have expanded their range of outdoor sofas. All sofa and chair sets come with showerproof outdoor seat cushions in a range of neutral colours. Download Woodberry’s new 2024 brochure now or request a print copy. www.woodberry.co.uk mail@woodberry.co.uk 01926 889922

Commercial Furniture & Shelters

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

mail@woodberry.co.uk

www.woodberry.co.uk www.barmagazine.co.uk

SPONSORED

Fully Furnished

VENUE OF THE MONTH

INCA London WE VISIT THE ICONIC LATIN AMERICAN INSPIRED VENUE WHERE GUESTS CAN EXPECT A UNIQUE AND UNPARALLELED DINING EXPERIENCE. NATHANAEL DADOUN, MANAGING PARTNER OF INCA LONDON, TELLS US MORE ABOUT THE STORY BEHIND THE EXCEPTIONAL BAR AND RESTAURANT, REVEALING WHAT SETS THE VENUE APART FROM COMPETITORS. NATHANAEL, PLEASE TELL US ABOUT INCA LONDON. INCA was born out of the desire to satisfy a large gap in the hospitality industry, where people could dine, dance and be wowed by professional storytelling performances. During COVID, I travelled across Latin America, which I fell in love with. My partner being from the region, I had the opportunity to discover a lot of different places with a local eye-perspective and wanted to share what I experienced; what I saw, smelt, tasted, felt and lived! Latino heritage is an intrinsic part of INCA’s identity, and we have made sure to give that authentic feeling across the four key elements of our venue: design, shows, food and drink offerings. The energy, vibrancy and costumes in our shows are designed to reflect the warmth I felt from people in the continent. On the other hand, our culinary experience is focused around the shareability of dishes. Our menu has been designed to give the customer all the ingredients for a real Latin American experience, with colours, flavours, heat and texture. Finally, our cocktail menu also gets its inspiration from the rich and diverse aromas of the area. We have curated a journey of innovation, using age old Inca hieroglyphs, relating back to their original meaning to reflect on the taste and raw nature of our cocktails.

42 www.barmagazine.co.uk

Influenced by the Inca tribe and its way of life, we take inspiration from their mythology. The Incas visualised the sun, Inti, as a man and his wife, Mama Quilla, as the moon. Inti controlled all that the sun implies; warmth, light and sunshine necessary for agriculture. Having the power over all food, it was by his will that crops grew and animals thrived. He was vital to the Incan existence, the bringer of life. We loved that analogy. As a group, we wanted

to create a brand that would instil joy, togetherness and life in all who step inside the Inca world. Therefore, we developed a brand around the sun and the moon, which is included in our logo.

TALK US THROUGH YOUR NEW LAUNCH, ECLIPSE. Our new campaign, Eclipse, is another example of our sun and moon influence. Our venue having a late-night license, we

VENUE OF THE MONTH

thought it was a nice way to bring to life the fact that a customer could come to INCA for dinner during the evening, and only leave the premises in the morning when the sun is already out. As part of the campaign, we have created sun and moon-inspired special dishes, cocktails and shows. Our Sun Wagyu Tomahawk is prepared with gold leaf and flambeed at your table to represent the sun colours and heat. Conversely, our Moon Ceviche platter is delivered with its own moon and is topped with dry ice to represent the cold and white feel of the moon. For the shows, our production team has utilised an array of innovative elements to provide an unforgettable experience for guests, including: exquisite gold and silver costumes, using real fire in performances and utilising lights, each embodying the theme of the sun and the moon.

WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO THE VENUE’S SUCCESS? I believe that what makes INCA stand out from its competitors is one of the key elements to the venue’s success – our incredible team. At INCA, the strength of the team is each individual member, while the strength of each member is the team. As young restauranteurs, we wanted a team that fits with our modern, innovative and out-of-the-box mentality. A lot of our staff have actually been with us since INCA opened and, I am sure that if you were to ask them, they would tell you that INCA is as much theirs as it is ours. That sense of belonging and loyalty to each other is what makes us so different. People care. As leaders, we care for our people, we

value them and show them the recognition they deserve. As a result, they give us back this care in everything they do. Together, we find ways to make things work, even if sometimes challenges seem too hard to overcome. It is all about the team and the vision you create with them. Discussing food and drinks menus development, marketing ideas, enhancing customer experience and hearing their feedback; it all comes back to the people you surround yourself with.

HOW DO YOU STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY? It is always very challenging to stay current in this ever-changing hospitality industry. I think that we manage to do so by always revisiting our foundations – developing new dishes, cocktails, shows and new marketing content. We are also a very active team; most of us travel often, giving us the opportunity to try various restaurants and bars globally. We constantly analyse the competitive market, locally and internationally, gaining inspiration from personal experiences in other venues and twisting them the INCA way.

WHAT ADVICE WOULD YOU GIVE TO AN UP-AND-COMING BAR? As a young restauranteur, I still have a lot to learn, but if I were to share two points that have helped me so far, they would be as follows. Firstly, believe in your vision and the ethos of what you are trying to achieve. INCA was a big challenge to innovate the London hospitality scene – challenges were going to be part of the process. Having faith in our vision definitely helped in solving issues we faced. I would also advise bars to focus on solutions, not problems. Businesses will always face problems; sticking to them will not help solve them. www.incalondon.com www.barmagazine.co.uk

Sustainability WE DELVE INTO THE WORLD OF SUSTAINABILITY, PROVIDING INSIGHT ON HOW YOUR VENUE CAN BE GREENER.

www.barmagazine.co.uk

SPONSORED

The Benefits of Bulk WE SPEAK TO LANCHESTER WINES’ TOM VAN DER NEUT, WHO TELLS US WHAT OPERATORS CAN DO TO MINIMISE THEIR WINE SUPPLY CHAIN’S CARBON OUTPUT.

s the wine industry spans (literally) the globe, carbon reduction has to be apportioned to the different elements of the wine process. You can firstly start by looking at the winery; how it has adapted to its environment and social surroundings, and used the resources available from water conservation to soil management, vineyard grazing through to community projects. Next, is the transportation, whether it be deep sea or pan-Europe. Each company has its own insetting programme as to which fuel is used, which routes are taken, and which type of vessel is used. Serious consideration should be given to the benefits of bulk wine. If you’re unfamiliar with the concept, bulk wine is defined as wine which is shipped in containers called ISO tanks or Flexitanks – essentially a 24,000 litre bag in box. The cost savings, both monetary and sustainably, are undeniable. For example, a Flexitank, containing 24,000 litres will fit in a 20ft container, while the same volume in bottle would require two 40ft containers. • 1x 20ft container with 13,200 75cl bottles = 9,900 litres of wine • 1x 20ft container with 1 flexitank = 24,000 litres of wine With this comes a significant win on the environmental front, with CO2 savings of up to 40%. We’ve worked it out as around 2kg

Greencroft Bottling’s lines

46 www.barmagazine.co.uk

of CO2 per km travelled. Around 50% of all wine sold in the UK is shipped in bulk and bottled here at specialist wine bottling facilities, such as our sister business Greencroft Bottling, which itself is predominantly powered by renewable wind and solar energy. The further away the wine is produced, the higher the likelihood it’s been bottled in the UK – around 85% of all Australian wine imports are now bulk rather than bottled. There are also benefits for quality. Depending on where the wine is shipped from, the journey to the UK could be as long as nine weeks, during which the climatic conditions can be extreme, causing the temperature of the wine to vary from 7 ºC (45 ºF) to 32 ºC (90 ºF). If the wine

is transported in a 24,000 litre bladder, the variation of the wine’s temp is vastly reduced compared to in a bottle. There is no lack of premium Boutique Bulk™ in the market and, indeed, there are dedicated premium bulk producers coming on stream all the time. In the trade, I think it’s fair to say bulk is pigeonholed in the eyes of some, so we need to do a better job of convincing them a UK-packed wine really can be as authentic and exciting as anything bottled at source at a value price point. Lanchester Wines has created a Sustainable Bulk Wine Partner Portfolio which can be downloaded from its website: www.lanchesterwines.co.uk/what-wedo/sustainable-wine-business/

Tom van der Neut

SPONSORED

Serving Sustainability LAURA STAGG, HEAD OF MARKETING AT DRINKSTUFF, INTRODUCES FRONA – THE HANDCRAFTED PREMIUM GARNISHES BRAND WHO PLACES SUSTAINABILITY AT THE FOREFRONT OF THEIR BUSINESS PRACTICES. PLEASE INTRODUCE FRONA TO OUR READERS. Made using 100% natural ingredients and dried with geo-thermal energy, Frona Dried Fruits are a sustainable cocktail garnish. Dried fruit is a popular choice for cocktail garnishes, but creating the perfect garnish can be tricky and time consuming. If you have ever tried to dehydrate limes, you know how difficult it is to prevent them from discolouring. Well, Frona does the hard work for you! Each fruit is hand-picked, sliced, and air-dried for the perfect garnish every time. Frona currently offers a range of different dried fruits. For the classic citrus garnishes, we have orange, lemon and green lemon slices. For more unique garnishes we offer apple, pineapple, watermelon, strawberries, raspberries and blueberries. Frona is also pleased to offer dried passion fruit slices, the ultimate Passion Fruit Martini garnish.

HOW IMPORTANT IS SUSTAINABILITY TO THE BRAND?

HOW DO FRONA PRODUCTS HELP ENCOURAGE SUSTAINABILITY IN BARS?

For Frona, sustainability is a top priority, and we work hard to reduce waste and maintain a minimal carbon footprint. A key element of this is how Frona dry their fruit, all Frona products are proudly produced using 100% geothermal energy. Beyond the drying process, Frona can guarantee end-to-end traceability. Frona works with local suppliers and producers for all their fresh produce.

When talking about sustainability in the hospitality industry, the first thing we think of is food waste. According to WRAP (Waste & Resources Action Programme), the hospitality industry alone, throws away 1.1 million tonnes of food per year. By tackling the food waste issue within hospitality, we are also helping tackle climate concerns. For bars, a lot of the food waste comes in

the form of spoilt fruit. Making the switch to Frona dried fruit garnishes for drinks is a quick and easy way of reducing spoilt fruit, thanks to its long shelf life. All Frona products have an 18 month shelf life when stored correctly. Swapping over to dried fruit also eliminates prep waste – You won’t have to worry about throwing away unused prepared fruit with Frona Dried Fruit.

WHAT MAKES FRONA A SUPERIOR CHOICE, PARTICULARLY FOR THE BARS THAT ARE SEEKING TO BE GREENER? With an ever-growing range of dried fruit, Frona wants to offer bars a garnish for any cocktail! Frona makes sure that the dried fruit they supply still gives your cocktails the wow factor, thanks to their thorough quality control checks ensuring vibrant colours and shape retention. Frona also boasts a dedicated R&D Team, who are always up for a challenge! If you need a fruit that Frona don’t currently have available, Drinkstuff are happy to work with you to make your garnish dreams a reality!

48 www.barmagazine.co.uk

Sustainability Made Easy

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

SUSTAINABILITY – ESSENTIAL 5

Go Green! IN LINE WITH THE WIDER FEATURE, WE SHARE FIVE SIMPLE STEPS YOUR BAR CAN TAKE TO MOVE CLOSER TOWARDS BEING NET-ZERO. EDUCATION Undoubtedly one of the most important steps, educating and re-educating staff is crucial in ensuring your bar has a purposeful approach to sustainability. Mandatory seminars on sustainability, or integrating information on greener initiatives in weekly meetings, will raise awareness on the topic, reminding staff of the importance to lead in a ‘greener’ way. After all, staff are the driving force of your venue, so making sure everyone shares the same sustainability goals will enable a smoother and efficient journey to net-zero!

B-CORP SPIRITS When looking to move closer to net-zero, it is important to examine your serves and decide whether your offerings accurately reflect your sustainability goals. Stocking planet-forward and B-Corp spirits who believe in conscious consumption, is a simple way to reduce your bar’s carbon footprint, placing your venue that one step closer to achieving sustainability status.

SEASONAL MENUS Consider moving to seasonal menus which include fresh, locally sourced and produced ingredients. This will help your venue reduce its carbon footprint by cutting down transportation costs, as well as save on food costs and decrease your food waste. While placing you closer to your sustainability goals, swapping to seasonal menus will also help attract new, local guests, and also offers the opportunity of collaboration with local suppliers and stakeholders.

STOCK EFFICIENTLY Being organised in terms of your bar’s stock, ingredients and supplies is crucial in maximising efficiency and reducing your carbon footprint. Carrying out regular stock updates, forward-planning for large events and perhaps using a digital stock tracker to streamline the re-stocking process can ensure the number of deliveries you need is kept to a minimum, therefore reducing transportation costs, CO2 consumption and wastage.

ENERGY CONSUMPTION Analysing your bar’s energy consumption in terms of water usage and electricity, and making the necessary changes to use less, is effective in reducing your venue’s footprint, placing you closer to your sustainability goals. Advocate mindful energy usage by encouraging staff to use water and electricity sparingly and only when necessary, and consider ways to reduce energy consumption through regular audits and reports, which will help identify any ‘energy vampires’, such as leaking taps, sooner rather than later!

50 www.barmagazine.co.uk

Nelson Advantage glasswasher

Nelson Glass-Dry

Perfect results!

THE SIMPLE SOLUTION FOR PERFECT GLASSWARE For more information call us on 0800 592 833 or visit www.nelsonwashonline.co.uk

www.barmagazine.co.uk

SUSTAINABILITY

Mindfulness Matters WITH THE HELP OF LEADING INDUSTRY EXPERTS, WE SHARE HOW YOU CAN BE MORE PURPOSEFUL IN YOUR BAR’S APPROACH TO SUSTAINABILITY.

ustainability, far more than a fad or simply the latest buzzword of the industry, is a pressing topic that has become integrated into all hospitality venues, and their operations, to some degree. While the awareness around sustainability continues to grow, bars are becoming increasingly more inclined to adopt greener initiatives, as well as becoming more purposeful in their attempts to be one step closer to net-zero. Speaking on the importance of sustainability within hospitality venues, Lorraine Mizon, Barware Buyer at Drinkstuff, explains: “It is vital for venues to prioritise sustainability and switch to ecofriendly solutions. Venues have a substantial impact on the environment, given the resources they consume and the waste they generate. “By adopting eco-friendly practices, venues can lead by example, promoting sustainability among attendees, suppliers and other businesses. This not only benefits the environment, but also enhances the venue’s long-term success and reputation,” Lorraine adds. Richard Stephens, Head of Technical Services, HEINEKEN UK, agrees, also touching on the financial benefits being greener can bring: “It goes without saying that the industry has had an extremely difficult few years, with the potential for 2024 to bring a further set of challenges. Despite this, it’s essential that venues remain committed to operating more sustainably and making these changes. Implementing sustainable practices are not only good from the perspective of the reducing your carbon output, but can often come hand-in-hand with reducing costs too.” While the importance of being green grows, it is important to consider what actually makes a venue sustainable. Lorraine believes that being sustainable is far more than a mere tick-in-the-box: “To be sustainable, it’s not enough to just meet basic requirements. Simply ticking the boxes won’t do. We need to fully embrace sustainability as a core value and make it part of our culture. It’s about more than just doing the bare minimum; it’s about truly dedicating ourselves to making a positive

52 www.barmagazine.co.uk

impact on the environment.” Sustainability, with all that it encompasses, can be a daunting problem to try and tackle all at once, so it is important that your venue breaks it down into something that is achievable for everyone in the team. Nathan Larkin and Gavin Wrigley, Owners of Speak in Code, believe in taking sustainability step-by-step, first looking at the choices your bar makes and the results of these choices: “Understanding the environmental impacts of all your choices is the first step towards responsible decision making, and also realising that being sustainable is a journey not a destination. If the choices you make are intentional, well informed and responsibly focused, then you’re less likely to go down the route of greenwashing, showboating or just ‘ticking the boxes’.

“As an independent bar, our choices come from a place of true intent to minimise our impact from the whole team: most of it is behind the scenes and pretty thankless. Things like: pressuring suppliers for less packaging, producing all our cleaning solution in house with no chemicals or packaging or creating online community platforms for local industry to share their excess. Being fully committed is implementing a long-term vision through strategy and culture, especially when noone’s watching,” they add. To Nathan and Gavin, shared team values are crucial in achieving your venue’s sustainability goals: “This must be a message that all of the team buy into from the beginning. A bar committed to sustainability implements positive change across all areas of the business, and includes

SUSTAINABILITY

the team in decision making too – a process that prioritises socially responsible practices and contributes to the wellbeing of the community. “Being committed to sustainability is to look at the following and think more responsibly: local sourcing, transportation of goods, waste reduction, maximising flavour extraction, energy efficiency, water conservation, using responsible materials, community engagement, education and transparency. Choosing to work with people who align with your values is the foundation for all of this to be a successful sustainability journey. Speak in Code is constantly engaging with challenging ideas to lessen our impact, and our team is central to this process. For us, this is key to ensuring everyday decisions are always conscious of impact: commitment can’t be top down it has to be grassroots.” Richard from HEINEKEN also believes in working together as a team to combat the issues regarding sustainability, whether that be across the industry or within venues amongst staff. He says: “We need to all learn from each other, and open, accessible dialogue will keep the industry moving forward in a difficult environment. That’s why, last year, we launched our Energy Well Spent Debate Series, and this year followed it up with the Hot Seat Series. These initiatives bring people together from across the hospitality industry, allowing them to share knowledge that inspires businesses to collaborate to achieve common goals, including acting more sustainably, while still maintaining a key focus on issues of the day. “The Energy Well Spent: Hot Seat Series was created to discuss some of the biggest

issues facing the industry, as well as cover anything else industry professionals felt was crucial. During the 9-episode video series, we spoke to the likes of Net Zero Now, Zero Carbon Company and BBPA, with topics including ‘Involving the team with sustainability’, ‘Improving operational efficiencies’ and ‘Reducing energy usage’. The series offers short, sharp videos with content for operators, to provide support in vital topic areas, and act as a starting point to help provide clear and useful information that can help operators on their journey of looking to improve in certain areas.” Bringing the topic of sustainability into weekly staff briefings is crucial to ensure that all members of the team share the same long-term vision, and are each responsible and accountable in their role in the journey. Nathan and Gavin advise venues to take it that one step further: “Start a sustainability committee – learning

from others is a great way to improve your efforts, and team members can be fundamental drivers of your sustainability initiatives. Learn from others around you, start local meeting groups, look deeper into your waste companies recycling policies, put pressure on your suppliers to remove unnecessary packaging, stop using blue roll, move to chemical free cleaning, try to create a closed loop on your menu and never let flavour leave in the bin, share waste with others who may not see it as waste, look at your energy usage.” While sustainable practices are crucial for venues to adopt as an integral aspect of their business, it is equally important to strike a balance between being green and maintaining creativity. Nathan and Gavin explain: “Fundamentally, bartenders want to be creative, and sustainable approaches don’t need to be a hindrance: in fact narrowing focus can often force out our most creative solutions. Highlighting how to rethink our procedures and drink development with sustainability in mind, whilst being clear about the issues we’re trying to solve, is the best way to educate the next crop of bartenders, and ensure they are invested in the shared journey.” Making sure that bartenders’ creativity and passion for their craft is not hindered by the need to be sustainable is achievable through examining some ingredient and garnish swaps your bar can make. Lorraine from Drinkstuff believes that a large part of being sustainable begins behind the bar: “Addressing sustainability behind the bar, particularly in everyday practices like drink garnishes, holds immense significance for venues. Even though garnishes are small, they can create a lot of waste in busy bars. Switching to sustainable options, like Frona Dried Fruit garnishes, can help reduce waste. Starting sustainability efforts at www.barmagazine.co.uk

SUSTAINABILITY

the bar can lead to bigger initiatives at the venue. It not only changes how people think, but it can also save money and help the environment. “Frona is committed to sustainability – they actively reduce waste and strive to have a minimal carbon footprint. A crucial part of this commitment is how Frona dries their fruit. All Frona products are proudly made using 100% geothermal energy. Bars often have a problem with wasted food, specifically spoiled fruit. One way to solve this problem is by using Frona dried fruit garnishes for drinks. These dried fruit garnishes have a long shelf life, lasting for 18 months when stored properly. By switching to dried fruit, bars can also eliminate the waste that comes from preparing fresh fruit. With Frona Dried Fruit, there’s no need to throw away unused prepared fruit,” Lorraine adds. Looking further behind the bar, and making swaps elsewhere, such as to your draught beer system, is a simple, but purposeful, step to becoming more committed to sustainability in your venue. Dan Vorlage, Executive Director, Steel Keg Association, explains: “Given challenges facing bars, it can be difficult to make sustainable choices, especially if it means making compromises. However, there is plenty of ‘low-hanging fruit’, opportunities to make more efficient use of finite resources, helping businesses become more sustainable economically AND environmentally. Businesses can show an authentic commitment to sustainability by consistently making these small changes that add up over time. “Pubs, bars and restaurants are fortunate to have easy access to the original reusable containers, stainless steel kegs and casks, which help save billions of single use containers from waste streams every

54 www.barmagazine.co.uk

year. Expanding draft beer programs, and featuring draft more prominently in employee and customer communications, is a surprisingly easy step to take, as it’s good for the planet and good for business. Just being mindful to ensure the beer you order arrives in reusable steel kegs, rather than difficult to recycle plastic kegs, is a simple way to make an impact without increasing costs. Any bar can build this kind of thinking into how they operate.” Just like making the swap to reusable steel kegs, your venue can also look to the

new technologies which can help benefit the environment, as well as your business. Richard at HEINEKEN says: “As a business, it’s essential to look at where you can make savings across the whole site, and there are countless areas where one can do this, one great example being looking at where your wastage begins – very often this is in the cellar. Great cellar management is vital to minimising wastage, and, reducing wastage goes hand-in-hand with both saving money and being more sustainable. There are several steps that operators can take to improve this. “Cellars must be kept at a constant temperature of 11–13°C. If the cellar is too cold, cask ales will be flat and may have a chill haze. If too warm, the beer may fob, which can cause further wastage. The SmartDispense® CellarManager can reduce your energy consumption and costs by up to 36% a year1, by controlling your cellar cooling and reducing energy bills and carbon footprint2,” Richard finishes. While being committed to your venue’s sustainability initiatives, it is equally important to be mindful of how these greener ways are communicated to guests; using sustainability as a selling-point, or ‘greenwashing’ your venue, should be avoided to ensure your commitment to sustainability is genuine and purposeful.

SUSTAINABILITY

The team at Speak in Code are very cautious in how they market their sustainability initiatives to their guests: “For us it’s a little low key, but we have some initiatives here in our hometown of Manchester. We have a group on Facebook called ‘Wasteman of Manchester’s Bars’, a group dedicated to sharing what we might consider waste, that may still have value to others. Many bars post there first, before putting something in the trash. We also make our own cleaning solution with the Toucan Active system, which turns salt and water into a chemical free cleaning solution. We offer this cleaning solution to other Manchester bars and restaurants as a way of cutting down on their own chemical usage, packaging and transportation. So, our local hospitality community are our closest allies, and are aware of our efforts due to our collaborative mindset. We also collaborate on seminars to deliver our ‘profitability through sustainability’ initiative in partnership with Hennessy, educating bartenders on our closed loop practices and some of our operating measures. “We generally keep a low profile, even considering we’re an entirely plant based cocktail bar too. It’s not something we shout about, as we know this can come across as gimmicky and like some kind of sales trick. Plant based and sustainable for us should always be an added bonus rather than a safety net. Every guest that comes through our door receives a small insight into who we are at our core, but we prefer to be a great bar first and foremost, and remember that what matters most is the guest experience.” Ultimately, being purposeful in your venue’s approach to sustainability starts with mindful choices and shared, core values amongst your team. Look to your fundamental business practices, from the ingredients you source to your waste management solutions, and make each decision with sustainability in mind. Holding equal importance as mindful decisions, making sustainability a focus within your team, through awareness and problemsolving, is essential in your venue’s commitment to being green. 1. Independent test results based on subterranean and ground floor pub cellars of varying sizes. 2. Average electricity saving of 5,221 KWh or around £1,064p.a. and reduced carbon footprint of 1.11 tonnes of CO²e - Delivers cost saving of £1,424p.a. with Cellar Manager rental cost of £360p.a. (£30 per month) for net annual benefit of £1,064. Electricity rate of 27.29p per KWh based on quarterly electricity prices (including climate change levy) for small businesses in the non-domestic sector as published by Department for Energy Security and Net Zero on GOV.UK (November 2023).

www.barmagazine.co.uk

NEW CREATIONS

Track 6 NATHAN LARKIN, FOUNDER OF SPEAK IN CODE, UNVEILS AN INTRICATELY-CRAFTED SERVE BASED ON THE CLASSIC GIMLET – CREATED WITH THE PLANET IN MIND.

t Speak in Code, we try to create a closed loop as much as possible in all of our drink development, maximising the potential of each product that comes through our door. Our ‘Track 6’, from our second menu is a great example of a drink in which by-products are used in production, and post production too. This drink was loosely based on the classic Gimlet (Gin and Lime), in which we wanted to add a Mediterranean spin with some spice depth in there too. It actually came about from an internal competition between the team, and the drink was too good for us not to include in the menu. Imagine an elevated Gimlet that is a perfect combination of Gin, savoury, citrus, sweet and spice, which has a Mediterranean feel. First, we take a base of Portobello Road London Dry Gin, and their Navy Strength expression too, which is a gin made with all of the original botanicals, with a touch

56 www.barmagazine.co.uk

of English sea salt. What’s great about this gin is its qualities, but also that they donate a portion of the profits to support ocean welfare charities too. We take both gins and we fat-wash them both to a 2:1 ratio (London Dry:Navy Strength) with sundried tomato oil (inclusive of the sun dried tomatoes too for added flavour). We fat-wash this for two hours to get the maximum flavour extraction from the tomatoes, and for the oil to integrate into the liquid well, we then freeze and coffee filter the liquid once the fat has solidified, and then, we can get a secondary fatwash out of the tomatoes and oil without losing any flavour or fat content. After the secondary use, we then blend the sundried tomatoes into a red pesto that we make for a food item – a plant-based Red Pesto Mac & Cheese Arancini hybrid. We then make a cordial which is listed in the menu as ‘TLC’, short for tonic lime cordial. We take our lime juice and

grapefruit juice that is past its peak and add to tonic water, with bay leaf, cassia, pink peppercorn, sugar and malic acid, which we then sous vide for two hours at 60 degrees. All of the husks that remain from juicing, and the botanicals left over from making this cordial, go on to make our home made ‘Chinotto’ – a sparkling, alcohol free aperitifstyle drink made from blackening these husks, for added bitterness, and adding to Juniper and a 1:1 sugar syrup, allowing to infuse for one month. The cordial is a way for us to maximise all of the products that come through our door and retain every bit of flavour possible. We shake our sundried tomato gin blend with our ‘tonic lime cordial’ and serve up in a ceramic bowl – these are great for holding low temperatures, but also an opportunity for you to collaborate with local ceramicists. We then garnish with a fried poppadom, which is topped with a homemade pineapple pulp, pickled red

NEW CREATIONS

TRACK 6 INGREDIENTS: • 40ml Portobello Road London Dry • 20ml Portobello Road Navy Strength • 30ml Tonic Lime Cordial • Fat-washed with sundried tomato

FAT-WASH INGREDIENTS: • 400ml Portobello road london dry gin • 200ml Portobello road navy strength gin • 250g Sundried tomatoes, including oil

METHOD: Seal in a vac pack bag and ‘sous vide’ at 50 degrees for 2 hours. Then, strain into a container and freeze until oils are solidified. Coffee filter until liquid is smooth and free from any of the fatwash contents.

CORDIAL INGREDIENTS: • 800ml tonic water • 400ml grapefruit juice • 200ml lime juice • 20g pink peppercorn • 20 bay leaves • 1400g caster sugar • 10g malic acid

METHOD: Add all wet and dry ingredients into a large vac pack bag and sous vide at 60 degrees for two hours, agitating the bag after one hour so the sugar doesn’t settle at the bottom.

pepper and parsley chutney. We take our leftover pineapple pulp, from our freshly juiced pineapples and add sugar, xanthan, pickled red pepper and parsley and then, reduce until a thick, jammy consistency. The ‘Track 6’ is shaken in a Birdy cobbler shaker to maximise the potential of aeration to lift the citrus notes from the cordial. You get a sweet tartness from the citrus cordial with a bitter end from the tonic base and the addition of bay leaf. When serving, we suggest to go back and forth between garnish and drink as the salted poppadom and tangy chutney compliment the sweet tartness of the drink and help lift the citrus notes. www.speakincodebar.com www.barmagazine.co.uk

HOSPITALITY AROUND THE WORLD

Röda Huset WE TAKE A TRIP TO STOCKHOLM TO VISIT THE AWARD-WINNING BAR AND RESTAURANT, RÖDA HUSET. HAMPUS THUNHOLM, FOUNDER AND OWNER OF RÖDA HUSET, REVEALS MORE ABOUT THE CLIMATE-FORWARD VENUE, DETAILING THE ELEMENTS WHICH HAVE CONTRIBUTED TO THE BAR’S SUCCESS. HAMPUS, PLEASE TELL US ABOUT RÖDA HUSET. After I moved back to Stockholm from Åre, working at the two Michelin-star restaurant, Fäviken, I took part in the opening of the cocktail bar, Lucy’s Flower Shop. From there came the opportunity to partner with visionary restaurateur, Vimal Kovac. The dream of my own bar, nurtured over a decade, finally unfolded into the reality that is today Röda Huset.

PLEASE TALK US THROUGH THE VENUE’S FOOD AND DRINK OFFERINGS, AS WELL AS THE ROLE OF SCANDINAVIAN CULTURE/INGREDIENTS WITHIN THE MENUS. In a country like Sweden, where the annual temperature ranges from -30 °C to 30 °C, a drink made from true, honest produce can never taste the same all year. Adaptation by season is the centre of the drink programme at Röda Huset. This includes respecting the ingredients Sweden supplies and, through traditional and modern techniques, maximising and changing the flavour profile of the very same ingredient – just like the climate itself. Spirits take a backseat as we shine the spotlight on locally sourced flavours and produce. For the food, we use as much local produce as possible, and what’s in season. We have a traditional European cooking approach spun with our personal flair, soul and take.

CONGRATULATIONS ON PLACING 31 ON THE 50 BEST LIST. WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO THE VENUE’S SUCCESS? A powerhouse for a team is number one! Secondly, if we put great food, drinks and service aside, the location and building itself has played an instrumental role in its success. Located at the most hectic and pulsating part of Stockholm, even Sweden maybe, we want to offer some Northern calmness and tranquility; a slice of coming home to, or stepping into the world of,

58 www.barmagazine.co.uk

Hampus Thunholm. Our little simultaneous shard of city vibe, the comfort of being at home and nature’s serenity, if you like! Another crucial element to the venue’s success is our knowledge of the region and country in terms of produce and producers. Lastly, and often forgotten when goals are set, a clear vision is vital. We always knew, and still know, where we want to go, what we want and how to get there.

PLEASE TELL US A LITTLE MORE ABOUT THE ROLE OF SUSTAINABILITY IN YOUR VENUE. Everything is built around sustainability. It’s not a checkbox for us, it’s the natural way of working. This even goes for the actual building itself. Everything from minimising landfill waste during the construction, to the species-rich rooftop with delicate dry

HOSPITALITY AROUND THE WORLD

meadow flowers; not only to nurture vital pollinators, but also to serve as a reservoir, harvesting rainwater for both irrigation and toilet flushing. The LEED Platinum certification stands as a testament to this! The drink programme is very much built on a foundation of cutting transportations, not using citrus and so on. It has been natural for us, rather than trying to please what’s in Vogue. It’s just the way it is and it’s simply the best way for us to work.

HOW DOES THE VENUE STAY CURRENT WITH TRENDS IN AN EVER-CHANGING INDUSTRY? Most important to us is the commitment to staying up-to-date with our producers, what’s available and what actually can be grown in our end of the world. For instance, not too long ago it was believed to be impossible to grow quality grapes and watermelons in Sweden, but here we are. As to cocktails, we always keep an eye on new and improved techniques and the howto. We are never scared, or too proud, to try a new approach to enhance or change the flavour of an ingredient.

WHAT ADVICE WOULD YOU GIVE TO AN UP-AND-COMING BAR AND RESTAURANT? Make sure you have achieved what you want to achieve first. Once you take the leap and the doors open, the venue will demand your total devotion. You don’t want the haunting feeling of being torn between the bar and unfulfilled aspirations. Secondly, make sure your vision and foundation are rock-solid. But at the same time, never be too proud or stubborn to keep a student mindset. Never stop

learning and let knowledge flow, not only from within, but also from the world around you. Absorb insights from those beside you, the more you learn, the higher your bar can soar!

WHAT CAN UK VENUES LEARN FROM YOU? AND IF YOU WERE TO OPEN A BAR IN THE UK SCENE, WHAT ASPECTS OF YOUR VENUE WOULD YOU BRING?

our playbook, they would start with the essence of our cocktails—the structured foundation, built upon strictly local flavours and ingredients. Beyond the bar counter, we’d bring our service logistics, cleanliness and crew care. It’s not just about mixing drinks, it’s about creating an environment where every member of the team thrives. A little bit of Scandi hospitality and heart, if you like. www.rodahuset.nu

If UK venues were to take a page from www.barmagazine.co.uk

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

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

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

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

BUSINESS Bizimply +44 203 642 5644 support@bizimply.com www.bizimply.com @bizimplyhq Bizimply bizimply TNT Sports www.tntsports.co.uk @tntsports TNTsports @tntsports Tripleseat +1 (978) 614 0490 info@tripleseat.com www.tripleseat.com @tripleseat Tripleseat tripleseat-software

60 www.barmagazine.co.uk

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

DRINKS Cano Water www.canowater.com @canowater canowater @canowater 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 @frobishers HEINEKEN +44 (0)131 528 1000 www.heineken.co.uk @heinekenukcompany heinekenuknews heineken

Lanchester Wines 01207 521234 sales@lanchesterwines.co.uk www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines Mola Drinks 07538 783295 info@moladrinks.com www.molachilldrinks.com @molachilldrinks Mola Chill Drinks Mola Chill Drinks Mutiny Island Vodka 07891 309750 sales@mutinyislandvodka.co.uk www.mutinyislandvodka.co.uk @mutinyislandvodka_uk Mutiny Island Vodka UK @mutiny_vodka Paragon Brands +44 (0) 161 390 0019 hello@paragonbrands.co.uk www.paragonbrands.co.uk @paragonbrands paragonbrands @paragonbrands Pernod Ricard UK www.pernod-ricard.com/en @pernodricard pernod-ricard Thatchers Cider 01934 822862 info@thatcherscider.co.uk www.thatcherscider.co.uk @thatcherscider ThatchersCiderCompany @thatchers_cider thatchers-cider-company-ltd The Secret Garden Distillery 0131 285 6833 info@secretgardendistillery.co.uk www.secretgardendistillery.co.uk @secretgardendistillery secretherbgarden the-secret-garden-distillery Vimto Out of Home 0800 066 2133 www.vimtooutofhome.co.uk vimto-outofhome

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

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

To advertise in Bar Magazine, please contact the team on 01795 509109 or email manjeet@cimltd.co.uk @barmagazineuk Bar Magazine UK barmagazine.co.uk www.barmagazine.co.uk

SHOWCASE

SANITISE & CHILL IN SECONDS

T: +44 (0)1782 829000 E: headoffice@steelite.com

NC Contract Furniture

Find Us: Unit 1 Brunel Road, Gorse Lane Industrual Estate, Clacton on Sea, Essex CO15 4LU

...the leading bar specialists and innovators in the Hospitality industry.

01484 852 666 info@conceptbars.com www.concept-bars.com

We specialise in entertainment technologies in commercial settings. We can install Singa Karaoke booths into your business. T: 01535 280372 E: sales@avt.technology W: avt.technology @avt.tech @avt.technology @AVT_Technology

...the high quality, modular system to create your ideal bar.

01484 852 666 info@optimumbars.co.uk www.optimumbars.co.uk

PUBS • PROPERTIES RESTAURANTS • LEISURE • THATCHED www.terryosborneinsurance.co.uk