Bar Magazine January 2025

THE COUNTDOWN IS ON!

Create a best-selling No & Low menu with MONIN

There's no avoiding the rise of no and low alcohol drinks, however the key trend in the UK today is the increase in moderation, rather than sobriety. There are two main ways consumers are moderating:

ZEBRA-STRIPING

Alternating alcoholic and non-alcoholic drinks throughout the drinking occasion.

75 % are reducing their alcohol consumption vs last year(1)

47 % switch between alcoholic, low-alcohol and non-alcoholic drinks on the same occasion(2)

23 % use zebra-striping method of moderation ‘most’ or ‘all of the time’(1)

BOOK-ENDING

First and last drink are no or low alcohol. Drinks in between are alcoholic.

There’s MONIN for that...

<5%

Pornstar Martini

20 ml PARAGON Rue Berry cordial

25 ml PURE by MONIN Mango Passion concentrate

20 ml lime juice

50 ml pineapple juice

Method:

Shake all ingredients in a cocktail shaker filled with ice, double strain into a coupe. Garnish with a passion fruit half, alongside a shot of non-alcoholic prosecco.

Piña Colada

25 ml MONIN Piña Colada syrup

20 ml rum

60 ml coconut milk

60 ml pineapple juice

10 ml lime juice

Method:

Shake all ingredients in a cocktail shaker filled with ice, strain into a tall glass filled with ice. Garnish with pineapple leaves and an edible flower.

Pistachio & Matcha Martini

20 ml MONIN Pistachio syrup

20 ml MONIN White Chocolate sauce

40 ml single cream

40 ml milk

2.5g (1 barspoon) matcha powder

Method:

Shake all ingredients in a cocktail shaker filled with ice, double strain into a coupe. Garnish with a line of matcha powder.

JANUARY 2025

AHappy New Year to all our dedicated readers! We hope that the Christmas break was a time for (some) rest and relaxation, and that you are ready and raring to go for another vibrant year in hospitality!

2025 is set to be another hugely successful year for the industry, and we will be there every step of the way – sharing exclusive insight, news and innovations to help your team and venue reach new heights. This January, we are hitting the ground running with a jam-packed issue full with everything you need to start the year with a bang.

Our annual ‘Ones to Watch’ feature shines a light on all the brands, venues, trends and innovations to keep on your radar this year. From spirits and cocktail seasonings to no and low and tech, this exclusive piece showcases the newest product releases, as well as new venue openings that are set to make waves in 2025.

Beginning the year with purpose, our accompanying ‘Sustainability’ focus reveals how your venue can continue its journey to net-zero. We hear from industry experts, such as The Sustainable Restaurant Association, as well as exceptional brands and venues leading the way in eco-friendly practices, who share advice on how operators can up their sustainability game through initiatives like brand partnerships.

The time has come! This month will see the Bar Magazine Awards return to London for another huge night of celebrations for the industry. With finalists announced, the final countdown to hospitality’s biggest event is on. Head to our BMA pages for an exclusive behind-the-scenes re-cap of the Bar Magazine Awards judging day, where we share comments from our prestigious panel of judges.

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

Enjoy!

ELEASHA PRITCHARD, EDITOR

Jubilee

EDITOR

Eleasha Pritchard

ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths

manjeet@cimltd.co.uk Tel 01795 509109

HEAD OF BUSINESS DEVELOPMENT

Jazmine Davis jazmine@cimltd.co.uk

ADMINISTRATION MANAGER

Natalie Woollin

admin@cimltd.co.uk Tel 01795 509103

CREDIT FACILITIES MANAGER

Gwen Lee

creditcontrol@cimltd.co.uk Tel 01795 509103

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

10 HOSPITALITY HEROES

Michael Kill, CEO of the Night Time Industries Association, tells us the story of his colourful career so far, as well as all about the huge impact he is making within the nightlife sector.

15 BAR MAGAZINE AWARDS

The final countdown is on! The Bar Magazine Awards are taking place this month, Monday 20th January. Head to our BMA pages for a behind-the-scenes re-cap of the BMA judging day, in which we share exclusive comments from our expert panel. You will also find more from the amazing brands that will be supporting the awards on the special night.

31 ONES TO WATCH

In this extensive feature, we shine a light on the brands, venues, trends and innovations set to make waves in 2025. With commentary from industry leaders, we reveal the rising stars within the industry to look out for this year.

40 NEW CREATIONS

Żubrówka shares two refreshing serves featuring their newest variations, Żubrówka Mango & Passionfruit and Żubrówka Raspberry Vodka.

44 VENUE OF THE MONTH

The May Fair Bar

47 SUSTAINABILITY

With expert advice from leaders in the sector, including innovative venues and eco-friendly brands, we share how your venue can continue its journey towards net-zero.

58 HOSPITALITY AROUND THE WORLD

Boubalé

SOCIAL MEDIA MANAGER

Lily Lawson

socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

BRITS PREFER A G&T TO A CUP OF TEA

Nearly half of Brits (44 percent) say they would prefer a G&T to a cup of tea when getting together with friends, according to a new survey by Bacardi Limited, the largest privately held international spirits company.

The UK consumer survey was conducted as part of the sixth annual Bacardi Cocktail Trends Report, which anticipates the key trends redefining global cocktail culture and the spirits business in 2025.

Cocktail culture in the UK is continuing its growth trajectory with nearly half (48 percent) of all Gen Z consumers (aged 1829 years old) surveyed saying they would prefer to celebrate a special moment with a cocktail instead of Champagne. The same group also has a growing interest in cocktails over beer and wine. In the UK, 35 percent of Gen Z respondents said that compared to last year they are more likely to drink a cocktail than beer and 29 percent said the same about wine.

“As a family-owned company that’s been around for over 160 years, Bacardi has a strong track record of identifying trends in what and where people are drinking,” says Steve Young, Business Unit Director for Bacardi in the UK & Ireland. “It’s how we ensure our portfolio of premium spirit brands, including BACARDÍ rum, BOMBAY SAPPHIRE gin, GREY GOOSE vodka and PATRÓN

tequila, are the drinks enjoyed by each new generation of consumers.”

Commenting on the UK’s top 10 cocktails for 2025, Davide Zanardo, Head of Advocacy for Bacardi in the UK & Ireland, said: “The G&T tops our poll for 2025 so perhaps it’s not surprising it’s now rivalling the cup of tea as the country’s national drink. The love that Brits have for BOMBAY SAPPHIRE has made the iconic blue bottle a feature in bars, stores and homes across the UK.

KOPPARBERG

CRISP

APPLE BRINGS A FRESH NEW TASTE TO TRADITIONAL APPLE CIDER

Kopparberg, a proud partner of the Budweiser Brewing Group, has announced its latest product – Crisp Apple – which will be available across all channels from 1st January 2025. Kopparberg, the leading brand in fruit cider1 is expanding its listing with the 4% ABV beverage that taps into evolving cider drinker tastes.

Kopparberg Crisp Apple offers drinkers the much-loved taste of a classic apple cider, balanced with the slightly sweeter profile the brand is famous for. As apple cider sees a resurgence, particularly amongst younger drinkers, Kopparberg, with more 18-34 year old drinkers than any other beer or cider brand1 is perfectly placed to bring its cider expertise to this category.

Crisp Apple offers drinkers the opportunity to try a modern apple cider, from a brand renowned for taste and refreshment.

Peter Bronsman, Kopparberg Founder, said: “Taste spearheads everything we do at Kopparberg and there is no brand that understands younger drinkers better than we do. With a growing demand for modern apple ciders, we are thrilled to be able to bring Kopparberg Crisp Apple to market in 2025, to ensure that drinkers can access the products they want, from the brands they love.”

Kopparberg Crisp Apple will be available across the on and off trade from January 1st 20251 1,

Savanta, BrandVue’s

GASTRO PIES

MICHAEL KILL

FROM OLD-SCHOOL RAVER TO ADVOCATE FOR NIGHTLIFE, MICHAEL KILL’S JOURNEY WITHIN HOSPITALITY HAS BEEN A VIBRANT ONE. STANDING PROUDLY AS THE CEO OF THE NIGHT TIME INDUSTRIES ASSOCIATION, MICHAEL TELLS US THE STORY OF HIS COLOURFUL CAREER SO FAR, AS WELL AS ALL ABOUT THE HUGE IMPACT HE IS MAKING WITHIN THE NIGHTLIFE SECTOR.

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

My journey through the hospitality and nightlife industries has been nothing short of a wild ride, and it’s one that has shaped who I am today. From the early days as an enthusiastic raver immersed in the world of Drum and Bass (DnB) and UK Garage, to my current role as the CEO of the Night Time Industries Association (NTIA), my career has always been driven by a passion for the culture, the people and the energy that define nightlife. As someone who has worked at every level of the industry, I’ve seen the highs, the lows and the ever-changing landscape that make the night-time economy so exciting.

My career in the nightlife industry began in a place that’s familiar to many people in the scene: on the ground floor. I started out as part of the floor staff in Portsmouth, working in the early rave scene. At that time, UK Garage and DnB were dominant, and the rave culture was at its peak. The music was electrifying, and the community was something I knew I wanted to be a part of. It wasn’t long before I was drawn deeper into the industry, and I moved from events work into more managerial roles, eventually becoming an Executive at the Drinks Group. This experience helped me understand the business side of hospitality and how important it is to make sure every part of an event or venue runs smoothly.

Over the years, I continued to progress. I took on the role of Head of Music in a corporate nightlife operator, overseeing everything from DJ bookings to event programming. Later, I became the Commercial Director at the University of East Anglia, managing nightlife events that catered to students, further expanding my understanding of the industry. Each of these roles built my skill set and understanding of what makes a successful night-time venue, from the operational side to the creative and cultural elements.

AS THE CEO OF THE NTIA, PLEASE TELL US A LITTLE MORE ABOUT THE WORK YOU DO AND THE ROLE YOU HAVE WITHIN THE NIGHT-TIME INDUSTRY?

Today, I’m incredibly proud to be the CEO of the Night Time Industries Association (NTIA). As the head of the NTIA, I’m responsible for representing the interests of the night-time economy, including nightclubs, bars, pubs and live music venues across the UK. My role is to advocate for our sector, navigating complex regulations, driving policy change, and providing guidance to businesses that need it. I spend much of my time

My role is to advocate for our sector, navigating complex regulations, driving policy change, and providing guidance to businesses that need it.

liaising with stakeholders and decision-makers, ensuring that the night-time economy is recognised as a vital part of the UK’s cultural and economic landscape.

But it’s not just about the UK; I’m also Vice President of the International Nightlife Association, where I get to work with colleagues around the world to share knowledge and tackle common challenges. The global perspective has been invaluable in understanding how night-time economies operate in different cultural contexts, and it’s a role that’s really close to my heart.

In addition, I’m honoured to be the Chair of the UK Door Security Association. The role gives me a platform to advocate for the safety and security of everyone involved in the night-time economy—from staff to customers—and ensure that the security side of things is properly recognised.

HOW INTEGRAL IS THE UK’S NIGHT-TIME INDUSTRY TO THE WIDER HOSPITALITY SECTOR, AND THE ECONOMY AS A WHOLE?

The UK’s night-time economy is far more than just a cultural pastime; it’s a vital part of the broader hospitality sector and the national economy. As I see it, our sector contributes billions of pounds to the UK’s GDP, employing hundreds of thousands of people in diverse roles. From artists and DJs to bar staff, security teams and event organisers, every part of the industry plays a crucial role in keeping the night-time economy running.

Nightlife also serves as a huge draw for international tourism. People come from all over the world to experience the nightlife in cities like London, Manchester and Birmingham. The energy, the culture and the music are as much a part of the UK’s identity as anything else. The impact of the night-time economy reaches far beyond the venues themselves; it supports local businesses, boosts tourism, and contributes to job creation across a wide range of sectors.

WHAT CAN WET-LED VENUES AND NIGHT-TIME VENUES DO TO MAXIMISE SUCCESS IN 2025 AND HELP KEEP THE INDUSTRY ALIVE?

As we look ahead to 2025, the industry faces several challenges, but there’s also a huge opportunity for venues to adapt and thrive. My advice for wet-led venues and night-time venues is simple: stay agile. Consumer behaviours are changing, and the rise of digital platforms means we have to offer more than just a good night out. We need to create unique, immersive experiences that go beyond the usual formula, and take advantage of new technology to connect with our customers in innovative ways.

Collaboration will be key. The more we work together—whether it’s between venues, suppliers or even different sectors of the hospitality industry—the stronger we become. And, of course, looking after the wellbeing and safety of both staff and patrons must remain a priority. We’ve seen how important it is during and after the pandemic, and it’s something we can’t afford to overlook.

WHAT DO YOU LOVE MOST ABOUT THE HOSPITALITY INDUSTRY?

What I love most about the hospitality industry is the people. The buzz of a well-run venue, the energy from a packed dancefloor, the creativity of the DJs, and the connection between staff and customers—all of these things come together to create something truly special. There’s a sense of community and shared experience that you don’t get anywhere else. It’s something I’ve always been drawn to, and it’s what keeps me passionate about the industry today.

Collaboration will be key. The more we work together—whether it’s between venues, suppliers, or even different sectors of the hospitality industry—the stronger we become.

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

One of the most important lessons I’ve learned over my career is the power of resilience. The nightlife and hospitality industries are constantly evolving, and things can change overnight. Whether it’s a shift in legislation, a change in public behaviour, or a crisis like the COVID-19 pandemic, the ability to adapt and bounce back is crucial. For anyone looking to succeed in this industry, my advice would be: never stop learning, never stop adapting, and always stay true to your passion.

WHAT ARE THE NTIA’S SHORT AND LONGTERM GOALS FOR THE FUTURE?

Looking to the future, I’m committed to continuing the NTIA’s work in both the short and long-term. In the immediate future, we’ll be focusing on lobbying for policies that protect night-time venues and workers, ensuring that the night-time economy has the support it needs to thrive. In the longer term, I want to see a more sustainable night-time economy that is better recognised for its cultural and economic contributions. We also need to see more opportunities for young people to get involved in the industry and drive it forward into the future.

Ultimately, my goal is to continue advocating for the night-time economy, ensuring that it remains a vibrant, thriving sector that contributes to the UK’s cultural richness and economic success. The industry is always changing, and I’m excited to be part of that evolution.

In conclusion, my career has been a journey of passion, resilience and dedication. From my early days as a raver to now leading the charge as CEO of the NTIA, I’m proud of what I’ve achieved, but I’m even more excited for what the future holds for the night-time sector. The best is yet to come.

www.ntia.co.uk

AN APPETITE FOR SUCCESS

BROTHERS TOBY AND JAMES GREEN REVEAL MORE ABOUT THE NEW APP REVOLUTIONISING THE WAY GUESTS FIND AND BOOK RESTAURANTS, APPETITE.

PLEASE INTRODUCE APPETITE TO OUR READERS.

Appetite is the all-in-one app for food-lovers and diners alike. They can keep track of their favourite venues, share their recommendations with friends, receive personalised recommendations from the Appetite Community and book the right place, for the right time, all in one place.

With our loyal audience of food-lovers, Appetite is the ultimate marketing tool for restaurants and bars, allowing restaurant owners and operators to communicate directly with their most relevant customer in real time, so they can get the right people through their doors.

WHAT

ARE APPETITE’S SHORT AND LONGTERM GOALS; HOW IS THE APP DESTINED TO REVOLUTIONISE THE

FOOD AND DRINK SCENE?

Appetite is fast becoming the most-loved dining app in the UK, with our loyal users returning time and again to discover and book the best new places to visit, track their experiences and share them with their circle.

We’ve got big plans to become the recipe for amazing dining experiences across the world. There is a very real disconnect

between diners looking for new venues to try, and share, and restaurants and bars looking to get bums on seats, with the sheer overload of information causing a blocker between the two. Appetite is poised to revolutionise the dining industry, and re-establish this connection to drive genuine, authentic dining experiences.

WHAT ARE THE BENEFITS OF WET-LED VENUES REGISTERING TO THE APPETITE APP; HOW CAN THE APP HELP VENUES TAP INTO THE POWER OF PEER-TO-PEER DISCOVERY?

In comparison to other tools and platforms, we don’t focus on building our network of restaurants nor curating recommendations of what we think is good. Instead, Appetite is community-built. Our crowd of food-loving users are the ones responsible for providing the genuine content, reviews and recommendations on the places they love, right there in the app. What this means for both restaurants and wet-led venues is that we can hyper-target venues’ marketing to those people we know will love it, and leverage our in-app insights to target specific audiences based on the goals of the venue.

www.appetiteapp.uk

BAR MAGAZINE AWARDS

BEHIND THE SCENES!

WE TAKE YOU BEHIND THE SCENES OF THE BAR MAGAZINE AWARDS JUDGING DAY, SHARING EXCLUSIVE COMMENTS FROM OUR EXPERT PANEL.

In light of the prestigious Bar Magazine Awards taking place this month on Monday 20th January, we bring you an exclusive re-cap of the exciting judging day. On 26th November 2024, hospitality’s biggest names came together at Florattica Rooftop Bar to finalise the winners for each of the nine esteemed BMA categories – and what a day it was!

The exceptional judging panel consists of an array of industry figures, each bringing a wealth of experience, knowledge and expertise to the awards. A special thank you to each of our passionate judges who approached the long day of judging with authenticity and impartiality, including: Claudia Carrozzi – President of UKBG, Amy Searle – Managing Director B2B at Cirkle, Chris Welham – CEO of Licensed Trade Charity, Frankie Mercieca – Associate Director of Mercieca, Josh Linfitt – Schweppes Prestige Ambassador GB, Kat Stanley-Whyte – Bartender and Agave Expert at Viajante87, Lorraine Copes –Founder and CEO of Be Inclusive Hospitality, Louise Agostini –Commercial Director at Access Group, Nicola Burston – Head of Charity Services at The Drinks Trust, Susan Chappell –Divisional Director at Mitchells and Butlers and Tea Colaianni – Founder and Chair at WiHTL.

“Inspiring, energising and fun,” Chris Welham says, summing up the BMA judging day in three words. Chris, who stands alongside Claudia Carrozzi as the official judge of the Best Mixologist Award, had a huge task whittling down 12 exceptional finalists to just one chosen winner.

Chris was stunned by the calibre of finalists, and highlights just how difficult it was to choose one candidate as the winner of the category. He says, “Frankly, the standard of the candidates was insanely good. We had 12 finalists whose submissions showed their passion and their artistry; they are all professionals and demonstrate their craft with skill and dedication.

“It was not at all easy to start with, as technically they are all very strong. There were some differences in the specialist aspects of the role, however their overall rounded approach to the guest experience and leadership skills evidenced within their teams were equally important points to emphasise. Claudia and I shortlisted five of the 12 for more debate, and eventually, picked our winner who we both agreed was the stand-out candidate.”

Claudia agreed, noting, “The judging panel was composed of highly expert and passionate individuals, each bringing valuable insights from different aspects of the industry. For the Best Mixologist category, my expertise in cocktail bartending and my fellow judge’s experience in the pub trade gave us a well-rounded perspective. After doing our homework, we quickly realised that we were aligned in our choice. The quality of the finalists was remarkable, making the decision challenging but ultimately, rewarding.”

Offering words of congratulations to the finalists, Claudia had this to say, “To all the finalists, congratulations on reaching this stage! I was very impressed with your stories and hard work — you should be incredibly proud of yourselves! I truly wish we

could have you all as winners. That said, I would like to offer a constructive message: The judging was difficult because all of you are so extremely skilled.”

Frankie Mercieca and Amy Searle, Judges of the Marketing Innovation Award, are experts in the communications field, bringing flair and creativity to the star-studded panel.

Detailing the duo’s vigorous judging process, Frankie explains, “The calibre of entries was superb, making the selection even more challenging this year. We shortlisted the winner based on their outstanding creativity and importantly, measurable results. From increased footfall and sales to impressive engagement, their efforts showcased a compelling story of a highly effective marketing strategy for their bar(s).”

Amy agrees, “The calibre of entries this year is incredible. What really stood out for me were the results. To directly link marketing innovation to sales is where I get really excited, and to see some of the entrants directly delivering double digit growth in bookings and revenue is no short of exceptional. It was really tough to choose an overall winner; the Marketing Innovation category demonstrated some incredible examples of marketing campaigns that are breaking the mould, delivering real commercial return.”

Amy joined the panel as a first-time BMA judge, and it’s safe to say that she’s enjoyed every moment so far. She states, “It was simply a privilege to be involved in these fabulous awards that celebrate and reward the outstanding efforts of individuals and teams who have made significant contributions to the industry. We are all so lucky to work in such a fantastic sector that is full of inspiration, joy and teamwork. The Bar Magazine Awards are a celebration of community and collaboration, and there’s a real sense of encouragement to share ideas and best practices, contributing to the growth and evolution of the ontrade industry as a whole.”

We’d like to extend a huge thank you to our special panel of judges who have approached the Bar Magazine Awards with as much passion, dedication and enthusiasm as our exceptional finalists. And to the list of esteemed finalists for each of the nine categories – we would like to congratulate every single one of you on your journey so far; your unwavering commitment to the industry is truly inspiring.

For the latest BMA updates, and the very last remaining tickets, please visit: www.barmagazineawards.co.uk

JUDGE’S PROFILE

MEET JOSH LINFITT, SCHWEPPES PRESTIGE BRAND AMBASSADOR GB, AND THIS YEAR’S JUDGE OF THE BAR MAGAZINE LIFETIME ACHIEVEMENT AWARD.

HOW ARE YOU FEELING AHEAD OF THE BAR MAGAZINE AWARDS JUDGING DAY?

Bring it on! My sleeves are already rolled up, ready to get involved and bring what I can to the mix.

WHAT ATTRACTED YOU TO PARTICIPATE AS A JUDGE FOR THE BAR MAGAZINE AWARDS; AND, IN YOUR OPINION, HOW ESSENTIAL ARE THESE AWARDS TO THE INDUSTRY?

I feel awards ceremonies can be a great way to celebrate success, togetherness and teamwork; in such a fast-paced industry, we sometimes move so quickly that we forget, or simply don’t have time to stop for a second and soak up successful moments. Sharing smiles of achievement with colleagues, friends and guests is super important and awards like these really help!

Being part of the awards judging panel gives me a metaphorical megaphone to vocalise how I feel about some of the key and influential figures many mark as a pillar of inspiration in our industry.

AS THE JUDGE FOR THE LIFETIME ACHIEVEMENT CATEGORY, WHAT QUALITIES WILL YOU BE LOOKING FOR IN NOMINATIONS?

A lifetime achievement award is a pretty bold award to present to someone!

To me, the winner of this award really needs to have not only contributed from an educational perspective, but also given others a platform to showcase their skills and inspire people to teach!

Another key skill they should have under their belt is understanding that, over their lifetime and career, lots of things change. So, the ability to move with the times and evolve is hugely important to gain the attention of new audiences, while still bringing passion and innovation, whilst continuing to inspire people to work within the hospitality industry.

FINALLY, WHAT DO YOU HOPE TO ACHIEVE THROUGH YOUR ROLE AS A JUDGE?

A place on next year’s list! (Jokes… kind of …*cough*)

Learning, always learning. In this case, it’s similar to judging

cocktail competitions where I look forward to the conversations and, more than likely, the healthy debates with my fellow judges on the panel – learning from their thought processes as to how they came up with their decisions will help me broaden my mind and think differently.

Disclaimer: This interview was conducted prior to the Bar Magazine Awards 2025 judging day.

Being part of the awards judging panel gives me a metaphorical megaphone to vocalise how I feel about some of the key and influential figures many mark as a pillar of inspiration in our industry.

JUDGE’S PROFILE

INTRODUCING LOUISE AGOSTINI-KRASUCKI, COMMERCIAL DIRECTOR AT THE ACCESS GROUP, AND THE ESTEEMED JUDGE OF THE BEST VENUE DESIGN AWARD.

HOW ARE YOU FEELING AHEAD OF THE BAR MAGAZINE AWARDS JUDGING DAY?

As the Bar Magazine Awards judging day approaches, I find myself filled with excitement and a profound sense of honour. Participating in such a prestigious event offers a unique opportunity to witness the best that the bar industry has to offer, and it serves as a celebration of the creativity and dedication of countless talented individuals. The energy surrounding the awards is palpable, and I am eager to engage with the innovations and achievements that have emerged over the past year.

WHAT ATTRACTED YOU TO PARTICIPATE AS A JUDGE FOR THE BAR MAGAZINE AWARDS; AND, IN YOUR OPINION, HOW ESSENTIAL ARE THESE AWARDS TO THE INDUSTRY?

My decision to participate as a judge for the Bar Magazine Awards stemmed from a deep-seated passion for recognising and rewarding excellence within the bar industry. These awards are not merely a formality; they play a crucial role in establishing benchmarks for quality and innovation. By highlighting outstanding achievements, the awards inspire others in the industry to elevate their standards, ultimately contributing to the growth and evolution of our field. It is a powerful reminder of the hard work and creativity that goes into crafting exceptional bar experiences.

AS THE JUDGE FOR THE BEST VENUE DESIGN AWARD, WHAT QUALITIES WILL YOU BE LOOKING FOR IN NOMINATIONS?

In my role as the judge for the Best Venue Design award, I will be evaluating nominations based on several key qualities and features. Originality is paramount; I am keen to see concepts that push boundaries and bring fresh perspectives to venue design. Functionality is equally important, as a great design should enhance the operational aspects of a venue while ensuring a seamless experience for guests. Perhaps most crucially, I will be assessing how well the design amplifies the overall customer experience. A truly exceptional venue should not only be visually stunning, but also welcoming and practical, creating an atmosphere that beckons customers to return time and time again.

FINALLY,

WHAT DO YOU HOPE TO ACHIEVE THROUGH YOUR ROLE AS A JUDGE?

Through my role as a judge, I aspire to highlight the incredible talent that exists within the industry. By recognising outstanding contributions, I hope to encourage continuous improvement and innovation among peers. The bar industry is one that thrives on creativity and, by celebrating excellence, we can inspire one another to push the envelope further. As we gather to evaluate these remarkable nominations, I look forward to not only acknowledging the achievements of others, but also fostering an environment where the bar industry can continue to grow, evolve and flourish.

Disclaimer: This interview was conducted prior to the Bar Magazine Awards 2025 judging day.

The energy surrounding the awards is palpable, and I am eager to engage with the innovations and achievements that have emerged over the past year.

JUDGE’S PROFILE

WE WELCOME CHRIS WELHAM, CEO OF THE LICENSED TRADE CHARITY, AS THE JUDGE OF THE BAR MAGAZINE BEST MIXOLOGIST AWARD.

Chris has worked in hospitality for over 27 years and has held a variety of senior operations, executive and board-level roles in listed, private, not-for-profit and family businesses. Beginning his role as The Licensed Trade Charity’s CEO in March 2024, Chris brings a wealth of knowledge, expertise and diligence to the prestigious Bar Magazine Awards judging panel.

HOW ARE YOU FEELING AHEAD OF THE BAR MAGAZINE AWARDS JUDGING DAY?

I’m really looking forward to the judging day! It’s always exciting to see the calibre of talent in our industry, and to be part of recognising those who are truly brilliant in their craft.

WHAT ATTRACTED YOU TO PARTICIPATE AS A JUDGE FOR THE BAR MAGAZINE AWARDS AND, IN YOUR OPINION, HOW ESSENTIAL ARE THESE AWARDS TO THE INDUSTRY?

I was attracted by the opportunity to celebrate the creativity and hard work of professionals in our industry. These awards are important as they showcase the best talent and set benchmarks for quality and innovation, which is essential for driving the industry forward.

AS THE JUDGE FOR THE BEST MIXOLOGIST CATEGORY, WHAT QUALITIES WILL YOU BE LOOKING FOR IN NOMINATIONS?

I’ll be looking for individuals who demonstrate a balance of creativity and technical skill. Someone who understands the craft deeply, but also brings something new and exciting to it. Attention to detail and flair will also be key qualities I’ll consider.

FINALLY, WHAT DO YOU HOPE TO ACHIEVE THROUGH YOUR ROLE AS A JUDGE?

I hope to shine a light on the exceptional talent we have in this industry and encourage even greater creativity and innovation. By recognising and celebrating the best, we can help to inspire others and elevate the standards across the sector.

Disclaimer: This interview was conducted prior to the Bar Magazine Awards 2025 judging day.

These awards are important as they showcase the best talent and set benchmarks for quality and innovation, which is essential for driving the industry forward.

COMPANY PROFILE

INTRODUCING PUKKA PIES, THE OFFICIAL CANAPÉ SPONSOR OF THE BAR MAGAZINE AWARDS 2025. MICHELLE PYTLAKOWSKA, ASSISTANT BRAND MANAGER AT PUKKA, REVEALS MORE ABOUT THE BRAND AND THEIR UPCOMING PARTNERSHIP WITH THE ESTEEMED BMAS.

PLEASE INTRODUCE PUKKA PIES AND WHAT YOU STRIVE TO ACHIEVE WITHIN THE HOSPITALITY SECTOR.

Pukka has been making and baking the nation’s favourite pies for over 60 years. We are a family-owned business with a passion for pies and savoury pastry. Our journey began in pubs, and we are dedicated to supporting this sector.

Our new Gastro Pie range has been developed solely with pubs, bars and restaurants in mind, ideal for the perfect meal time served occasions- making it easy for you to just add sides.

Inspired by the nation’s top filling choices for pies, our Gastro Steak & Ale Pies and Gastro Chicken & Mushroom Pies have been baked with high quality ingredients – with some added pizzazz – to capture the essence of gastro-style dining. Each recipe is deep filled, with unforgettable flavours at the forefront, hand finished with sprinkles of pepper or thyme, all encased in 144 layers of our signature, golden puff pastry.

WHY WAS IT IMPORTANT FOR PUKKA PIES TO BE INVOLVED IN THE BMAS?

The BMAs give us the opportunity to showcase our new Gastro pie range, demonstrating to the hospitality industry that we’re dedicated to elevating food offerings within the sector, whilst making it easy for operators to serve and to make whatever they offer their own.

As the leading monthly magazine for the hospitality sector, Bar Magazine reaches key players and experts in the industry. The BMAs allow us to connect directly with this audience and shine a spotlight on how Pukka’s focus on quality and innovation goes beyond the all-important providing ‘full-on flavour pie’; we’re here to support and enhance food experiences in a way that’s convenient, reliable and unforgettable.

But most importantly, we understand the need to step back, celebrate wins, recognise dedication and give thanks, and what better place to do this than at the BMAs.

HOW DO YOU SEE THE BMAS SHAPING THE FUTURE OF THE HOSPITALITY SECTOR?

The BMAs are shaping the future of the hospitality sector

by raising and setting industry standards across food, drink, customer service and leadership. These standards help create the best, high quality experiences for customers, ultimately bringing them back to businesses time and time again, which is totally aligned with what we stand for.

Bringing the industry together at the BMAs allows businesses across the sector to connect and collaborate to discover the best fit for purpose solutions to support and drive businesses forward.

The BMAs highlight excellence and drive for innovation, pushing businesses to adapt to trends, but also reminding them to step back, connect, recognise greatness across the industry and celebrate.

www.pukkapies.co.uk/foodservice

The BMAs are shaping the future of the hospitality sector by raising and setting industry standards across food, drink, customer service and leadership.

COMPANY PROFILE

MEET ANOTHER OF OUR INCREDIBLE BAR MAGAZINE AWARDS SPONSORS, CARLSBERG MARSTON’S BREWING COMPANY. CHARLY SMITH, PRESTIGE TRADE ACTIVATION MANAGER AT CMBC, TELLS US MORE ABOUT THE BRAND AND THEIR UPCOMING PARTNERSHIP WITH THE BMAS.

PLEASE INTRODUCE CMBC AND WHAT YOU STRIVE TO ACHIEVE WITHIN THE HOSPITALITY SECTOR.

Carlsberg Marston’s Brewing Company (CMBC) is one of the UK’s largest brewers and the leading UK brewer of cask ale. With a brewery and logistics network covering the whole of the UK, we are a home of brewing expertise, defined by our heritage and strong values.

Our portfolio spans beloved ales, premium lagers and world beer brands, including iconic names Carlsberg Danish Pilsner and 1664, alongside cask favourites like Hobgoblin and Wainwright, and rising stars Birrificio Angelo Poretti and Brooklyn Pilsner. With an enviable selection of low and no alcohol options, such as Carlsberg 0.0, Brooklyn Special Effects and Erdinger Alkoholfrei, we champion exceptional brews that are exciting drinkers everywhere, whatever their taste.

WHAT CMBC BRANDS WILL PEOPLE BE TALKING ABOUT THIS YEAR?

Building on the amazing relaunch of 1664 Bière in 2024, we’re excited to kick-off 2025 with the new alcohol-free 1664 Bière 0.0%, which provides a sophisticated and flavourful choice for those looking to moderate, whilst still enjoying premium occasions. 2025 is also going to be a fantastic year for Birrificio Angelo Poretti, one of our fastest-growing and top-performing brands.

Craft beer is another area where premium outlets can elevate their offerings. We’ve had a great response to Brooklyn Brewery’s Stonewall Inn IPA, a flavourful session IPA we launched last year. Created in partnership with the Stonewall Inn, New York City, the Stonewall Inn IPA delivers fantastic quality and helps connect drinkers to the unique history and legacy of the iconic US venue. We’re working to make 2025 a landmark year for the brand.

WHICH BRAND ARE YOU MOST EXCITED TO SHOWCASE TO GUESTS AT THE BMAS?

1664 Blanc is a super-premium beer on a mission to elevate everyday shared moments through great taste. 1664 Blanc’s unique flavour profile features delicate touches of citrus fruits that echo the deluxe finish of champagne. Refined and refreshing, it is brewed with a dash of French joie de virve, to

create an exceptional drinking experience.

2024 saw 1664 Blanc arrive in the UK market, launching as Principal Partner of London Fashion Week, with the ambition of positioning 1664 Blanc as a super-premium lifestyle brand in the beer market – doing something no other beer brand had done before. With a series of fashion-focused activations at Selfridges, the Institute of Contemporary Arts and Covent Garden across all three London Fashion Week seasons, 1664 Blanc has engaged a diverse new audience for beer, and is driving huge incrementality to expand the category and establish a new, covetable era for beer.

www.carlsbergmarstons.co.uk

1664 Blanc is a super-premium beer on a mission to elevate everyday shared moments through great taste.

COMPANY PROFILE

INTRODUCING SCHWEPPES, THE OFFICIAL SPONSORS OF THE BEST HOSPITALITY GROUP AWARD. THE TEAM TELL US MORE ABOUT THE UPCOMING PARTNERSHIP WITH THE BMAS, AND WHAT IT MEANS TO THE BRAND.

PLEASE INTRODUCE SCHWEPPES AND WHAT THE BRAND STRIVES TO ACHIEVE WITHIN THE HOSPITALITY SECTOR.

Schweppes is a heritage brand with over 200 years of history, known worldwide for its premium effervescent mixers. With a dedication to quality and innovation, Schweppes has been an essential partner in enhancing the flavours of cocktails and drinks served by some of the best bars and restaurants. We pride ourselves on blending tradition with modern innovation, crafting mixers that not only stand the test of time but also adapt to contemporary tastes and mixology trends. Schweppes continues to elevate the drinking experience, making each occasion special and memorable.

SCHWEPPES IS THE OFFICIAL SPONSOR OF THE BEST HOSPITALITY GROUP CATEGORY. TO SCHWEPPES, WHAT MAKES AN EXCEPTIONAL HOSPITALITY GROUP?

An exceptional hospitality group goes beyond offering great food and drink, it creates an environment where guests feel welcomed, valued, and inspired. At Schweppes, we believe that excellence in hospitality is about consistency, creativity, and an unwavering commitment to customer experience. Exceptional hospitality groups are those that not only understand, but also anticipate guests’ needs, setting high standards for service and ambiance. They also cultivate a culture that supports innovation and embraces sustainability, making a positive impact on both the industry and their communities.

HOW DO YOU SEE THE BAR MAGAZINE AWARDS SHAPING THE FUTURE OF THE HOSPITALITY SECTOR?

The Bar Magazine Awards have a tremendous influence on the hospitality sector by recognising excellence, fostering competition, and setting a benchmark for quality. Awards like these encourage businesses to continually elevate their offerings and introduce creative concepts to enhance the guest experience. They also spotlight the achievements of pioneering individuals and teams, inspiring others to reach new heights. Ultimately, these awards drive innovation and commitment, helping to ensure that the industry not only meets but exceeds the evolving expectations of today’s consumers.

WHY WAS IT IMPORTANT FOR SCHWEPPES TO BE INVOLVED IN THE BAR MAGAZINE AWARDS?

Partnering with the Bar Magazine Awards aligns perfectly with Schweppes’ core values and passion for quality and innovation in hospitality. These awards celebrate the same commitment to excellence that Schweppes stands for, recognising the people and establishments pushing boundaries in our industry. Supporting these awards allows us to connect with and champion the community that we’re so closely tied to, and it’s a privilege to help honour those who make a profound impact on the hospitality sector.

www.schweppes.eu

An exceptional hospitality group goes beyond offering great food and drink, it creates an environment where guests feel welcomed, valued, and inspired.

COMPANY PROFILE

MEET THE OFFICIAL SPONSORS OF THE BAR MAGAZINE BEST DINING CONCEPT AWARD, ST-RÉMY.

When people think of brandy, they often picture classic Parisian architecture, the Eiffel Tower, and a solo man sipping an amber spirit while indulging in a warm coffee, watching the world pass by… St-Rémy is the embodiment of the French dream, living up to its image as a 100% French Brandy, with over 130 years of rich storied history; it has grown to become the World’s Number 1 French Brandy. Founded by the family behind the ever-illustrious house of Rémy Martin Cognac, St-Rémy takes eau-de-vie from across France before aging, blending and bottling in the famous wine producing region of the Loire Valley. By blending eauxde-vie from the various regions of France, we can harness a multitude of different notes and characteristics, such as rich plum notes from Bordeaux, exotic fruits from Bourgogne, as well as taking its structure and subtle vegetal notes from Champagne. We are immensely proud to sponsor the coveted Best Dining Concept Award this year, as we feel few things bring together good company, and create such lasting memories, as delicious, moreish food, and delightfully fruity French Brandy.

We have seen a distinct growth in consumers’ desire to try new and exciting dining concepts and, with the prevalence of social media, food content creators and the likes, awards are a vital way to cut through the noise, and put a stamp of approval on the incredibly hard work that the participating venues put into their food and drinks offering day after day, night after night.

We feel St-Rémy is the perfect partner for these awards as it highlights an aged spirit of rich heritage and places our 100% French Brandy where it belongs, in the hearts and glasses of people that truly care about flavour and the craft of the product that they serve their guests, their friends, and their families.

www.st-remy.com

We are immensely proud to sponsor the coveted Best Dining Concept Award this year, as we feel few things bring together good company, and create such lasting memories, as delicious, moreish food, and delightfully fruity French Brandy.

SCENT-SATIONAL

JOHN MENDES, MARKETING & CREATIVE DIRECTOR AT ECOSCENT, REVEALS MORE ABOUT THE GROWING SCENT SECTOR, DETAILING HOW BEST OPERATORS CAN TAP INTO THIS IN 2025.

HOW HAS THE SCENT SECTOR GROWN WITHIN THE HOSPITALITY INDUSTRY OVER THE PAST YEAR AND HOW DO YOU ANTICIPATE THIS TO GROW FURTHER IN 2025?

Over the past year, the scent sector in hospitality has experienced significant growth as venues recognise the power of olfactory branding. From boutique hotels to high-end restaurants, businesses are using scent to create memorable experiences, reinforce brand identity, and encourage repeat visits. This trend is fuelled by growing awareness of how sensory

marketing enhances guest satisfaction and differentiates venues in a competitive market.

Looking ahead to 2025, I anticipate even greater adoption as technological advancements make scent diffusion systems more efficient and customisable. As the industry embraces personalisation, venues will use scents to align with specific themes, events, or seasons. The rise of wellness tourism and eco-conscious design will further drive demand for natural, sustainable fragrances that evoke relaxation and sophistication.

From boutique hotels to high-end restaurants, businesses are using scent to create memorable experiences, reinforce brand identity, and encourage repeat visits.

AS VENUES PLAN AHEAD FOR A SUCCESSFUL 2025, WHY WOULD YOU ENCOURAGE THEM TO CONSIDER THE POWER OF SCENT IN ELEVATING THE GUEST EXPERIENCE?

In a crowded market, venues must create unforgettable, multisensory experiences. Scent is an underutilised but powerful tool that directly impacts emotions, perception, and memory. Studies show that scent can influence mood and behavior, making it an integral part of crafting a welcoming atmosphere.

For 2025, incorporating bespoke fragrances will be a gamechanger. Imagine a hotel lobby with a signature scent that guests associate with luxury, or a spa where calming botanical notes enhance relaxation. By embedding scent into their strategy, venues can foster emotional connections, encourage longer stays, and build brand loyalty. Scent becomes not just a feature but a signature element of the guest experience.

WITH SUSTAINABILITY CONTINUING TO BE VENUES’ TOP CONSIDERATION, HOW DOES ECOSCENT AND ITS RANGE GUARANTEE BOTH, QUALITY AND EFFECTIVE PRODUCTS, BUT ALSO PRODUCTS THAT PROMISE ENVIRONMENTAL AND SOCIAL WELFARE?

Sustainability is central to EcoScent’s ethos. Our products are crafted using responsibly sourced ingredients, biodegradable packaging, and energy-efficient production methods. By prioritising natural, phthalate-free formulations, we ensure that

our range is both safe for guests and kind to the planet.

EcoScent also emphasises social responsibility by partnering with fair-trade suppliers and supporting local communities in our sourcing regions. Every product is designed to balance efficacy with environmental stewardship, helping venues align their scent strategy with their sustainability goals while delivering exceptional guest experiences.

AMONG ECOSCENT’S WIDE RANGE, WHAT ARE THE FRAGRANCES ANTICIPATED TO BE FAVOURITES ACROSS ON-TRADE VENUES IN 2025 FOR GUESTS? HOW CAN VENUES TAP INTO THIS?

For 2025, we predict a strong preference for scents that evoke natural environments and well-being. Fragrances featuring notes of citrus, herbs, and woods will resonate with venues focused on rejuvenation and freshness. Think bergamot and cedarwood for an energising lobby or lavender and sage for spa-like tranquility.

Seasonal scents will also be pivotal. Warm, spiced fragrances like amber and cinnamon will dominate winter menus, while coastal, marine-inspired notes will thrive during summer months.

Venues can capitalise on these trends by using scent to set the mood for events, highlight menu themes, or match the decor’s aesthetic. With EcoScent’s customisable solutions, venues can experiment with signature blends that reinforce their unique brand identity and delight their guests.

www.ecoscent.co.uk

GAME, SET, MATCH

THIS YEAR, ENSURE A WINNING STREAK THROUGH A PARTNERSHIP WITH COMPETITIVE SOCIALISING SOLUTIONS BRAND, THE SOCIAL GAMING GROUP.

You’re serious about making a profit and giving your customers the BEST experience. The Social Gaming Group promises seriously great games that deliver on both counts. Providing high quality, memorable experiences that encourage customers to stay, play and spend more, they offer bar operators a winning partnership.

With more than a decade of experience delivering premium gaming experiences that are inclusive and authentic, The Social Gaming Group partners with bars, pubs and hotels around the world to ensure that their customer experience is on point.

With their gaming concepts tried and tested in their own specialist gastro-gaming venues, Oche and SHUFL., they’ve developed a proven winning formula that satisfies the consumer appetite for experiential and has customers coming back for more.

GAME ON

When it comes to state-of-the art competitive socialising, The Social Gaming Group has an industry leading line-up of shared gaming experiences. From authentic shuffleboard to high tech darts, there is something for everyone.

SHUFL.

The original market-leading shuffleboard brand, SHUFL. taps into consumer demand for low tech, analog experiential leisure concepts. The key to success? SHUFL tables feature a unique concave playing surface, this curve in the wood is designed to enhance the gameplay experience making the game more accessible for beginners and adding an extra dynamic for more advanced players. Handmade by master craftsmen in Texas, not only are SHUFL tables commercially durable coming with a 20 year guarantee, they also make a stunning feature in any venue.

Whether there’s the ideal existing space or you’re looking to restructure your offer, entirely, The Social Gaming Group have shuffleboard sizes to suit all requirements. The bespoke fitting process begins with a SHUFL specialist visiting your venue for a survey to advise on the optimum set up that will maximise your ROI. From there, options range from the lightweight and sleek 9ft model, all the way up to their 22ft championship grade board. Two (or more!) of these showstopping tables quickly become the focal point of any space, generating a fantastic atmosphere alongside a substantial amount of game play revenue and additional F&B sales. Whether it’s a traditional pub or dedicated social gaming venue, SHUFL is a game all valued guests can gather around…

Says SHUFL. UK Country Manager, Ben Minter, “We’ve built shuffleboard communities in the UK and across Europe over the last ten years harnessing one of this compelling game’s superpowers: inclusivity. From beginners to seasoned pros, regardless of ability, the SHUFL curve brings more social fun for everyone and an added challenge for those looking to master shuffleboard or hone their game.”

SHUFL. TECH

SHUFL. Tech does exactly what it says on the tin: marrying our premium shuffleboard tables with leading tech to create the ultimate immersive shuffleboard experience. The next natural evolution of SHUFL, using state-of-the-art camera technology to enhance the player experience, it features two-way play on 18ft curved tables. Every puck slide is camera tracked along the entire length of the board and all scoring is fully automated.

Catering for beginners with rules shared on the screen, SHUFL. Tech will also appeal to more experienced players with the additional challenge of new games. There’s a choice of three games: SHUFL., a variation on the classic game of shuffleboard; Conquer, focuses on conquering the scoring zones; and Curling, based on the original game.

FLYBY DARTS

FLYBY Darts offers a high-quality, tech-driven social gaming concept for commercial venues looking to generate additional revenue. It’s an inclusive, next-level darts experience with a choice of six games aimed at different levels.

What sets Flyby apart from the crowd? This high tech product is grounded in authenticity; real darts, real dartboard and the option to play traditional 501 darts provides an air of longevity and ensures the experience is no gimmick. Housed in a highend, attractive cabinetry, FLYBY Darts is a visually appealing, premium addition to any venue. Cameras integrated into the wooden cabinet housing the dartboard allow for unprecedented accuracy in dart detection.

FLYBY has proved highly successful as part of the high-end gastro-gaming offer at The Social Gaming Group’s franchise

concept Oche, which launched in Oslo in 2018 and now has multiple venues across the globe, including Dubai, Brisbane, Amsterdam, Singapore, and London.

THE DREAM PARTNERSHIP

A partnership with The Social Gaming Group extends beyond investing in the kit. Their expert team bring more than a decade of experience to ensure that each customer has a customised solution that works for their venue. But it doesn’t stop there.

Customers have access to a complete 360 degree added value support package, including:

• Training – from teaching you the rules, how to manage booking systems, how to engage your customers and build a gaming community, their team are with you when you need them most.

• Maintenance – expert advice on how to maintain your equipment and ensure your equipment is always running smoothly and in tip top condition.

• Marketing – you’ll literally be put on the map of the SGG website, given a shout out on socials to an engaged community of gaming fans and the team will help you amplify your messages.

• Dedicated Support Portal – access to 24/7 direct support line to help resolve tech issues remotely and a knowledge hub that answers frequently asked questions.

A WINNING SCORELINE

The team at SGG know a thing or two about winning game play and they’ve chalked up a proven track record. Although varying across different geographies and venue styles, performance is strong across the board. Ranging from between 400 - 600 players per month for each gaming unit, operators typically charge an average of £10 per player, producing exceptional returns. Advanced bookings make up the majority of play, however the systems are also set up to easily accommodate walk-ins too. With up to 12 guests able to play per gaming unit, there’s scope for large groups to reserve the area for the evening, creating those experiential memories in your venue.

Set your sights on a winning scoreline in 2025 and contact us to find out more….

www.thesocialgaminggroup.com ryan.hurley@thesocialgaminggroup.com

Images © Professionals at Play

ONES TO WATCH

WE SHINE A LIGHT ON THE BRANDS, VENUES, TRENDS AND INNOVATIONS SET TO MAKE WAVES IN 2025.

TRENDING

DAVIDE ZANARDO, HEAD OF ADVOCACY

FOR BACARDI, UK & IRELAND, SHINES A LIGHT ON FIVE MACRO-TRENDS DEFINED

BY THE

2025 BACARDI COCKTAIL TRENDS REPORT FOR OPERATORS TO LOOK OUT FOR THIS YEAR.

1

PREMIUM FANS

Fandoms are redefining premium entertainment as they invest in immersive experiences that embrace hospitality add-ons and bespoke travel packages, and this year’s highly anticipated Oasis reunion is only going to fuel this trend. Brands and venues are responding to this demand with offers that include luxury hotels for “gig-tripping” packages and sports bars curating exclusive cocktail experiences. The synergy between fandom and premium spirits at live events is helping to shape the future of entertainment.

2

IN-THE-KNOW IMBIBING

Cocktail culture is evolving from spectacle to substance, as IYKYK – i.e. “If You Know You Know” – experiences take centre stage. Mixologists will transform into designers, educators and opinion leaders, using their craft to create a more meaningful connection with every person that walks into their bar. In fact, 61 percent of UK respondents to the Bacardi Consumer Survey are concerned that drinks created by AI will miss the emotional and artistic finesse of bartenders.

3

NEW COCKTAIL FRONTIERS

Digital fatigue and a growing desire for cultural exploration mean people are craving real, multi-sensory engagement—in fact, UK respondents to the Bacardi survey ranked cocktails that provide a multi-sensory experience as a key reason for paying more. This shift is transforming both how and where people enjoy their drinks and where they enjoy them. 2025 will see the rise of immersive venues catering to early evening, sensory-rich cocktail moments.

CULINARY CONNOISSEURS

The line between food and drink is blurring, as mixologists experiment with kitchen staples like milk, oil and brine to create a new wave of gastro-inspired drinking experiences. Nearly three-quarters (70%) of bartenders draw inspiration from the culinary arts when creating cocktails, according to the Bacardi Global Brand Ambassador Survey. This trend aligns with consumer interest in savoury and herbaceous flavours, which grew by 20% and 15% respectively in 2024.

4 5

THE FUTURE SPIRIT

As brands evolve to align with the values of next-gen consumers, 2025 will see a push for inclusivity and a drive for positive change. A strong focus on community building and education will see support for organizations that improve the hospitality landscape. The Bacardi Global Brand Ambassador Survey underscores the industry’s motivation for deeper connection, with 62% of respondents expressing interest in more professional networking opportunities in 2025.

NEW HORIZONS

IN THIS EXTENSIVE FEATURE, WE HIGHLIGHT THE EXCEPTIONAL BRANDS, TRENDS AND VENUES SET TO MAKE A SPLASH IN THE 2025 HOSPITALITY SCENE.

2025 is set to be another ground-breaking year for the hospitality sector, full of innovation, creativity and advancement. From rising consumer trends and pioneering product releases, to new venue openings, this 360-degree report introduces the rising stars to keep on your radar this year. After all – staying up-to-date with ‘what’s hot’ is the key to success within this dynamic hospitality landscape!

TRENDING

As we step into the New Year, it is essential that operators are in-the-know with the drinks trends set to dominate 2025; tapping into consumer trends will no doubt help venues improve the guest experience, and elevate their business as a whole.

Diageo are leaders within the drinks space – and with a huge portfolio of drinks brands, as well as, unparalleled insight into consumer trends and behaviour, their expertise is paramount for venues looking to raise the bar.

Jennifer Runciman, Head of Category Development, On Trade at Diageo, highlights premiumisation as a real opportunity for wet-led venues this year. She states, “More so than ever people seek to elevate moments with premium drinks that embody quality and a true sense of occasion – in fact, 41% of spirit drinkers agree that it’s worth paying extra for quality1. Whether it’s unwinding after work, celebrating the small wins or simply enjoying a night out, people are looking for drinks that feel special and distinctive.

“Whiskey is perfectly placed to unlock these motivations, with the category seeing a significant rise in popularity with global sales projected to grow 5% annually2, demonstrating its strong appeal among both seasoned connoisseurs and new drinkers.”

To meet this demand, operators should consider swappingout their spirit offerings, replacing house serves with premium variations. Jennifer explains, “Stocking well-known premium brands is essential to meet this demand. As the world’s No. 1 most awarded whisky3, Johnnie Walker Black Label is celebrated for its exceptional taste and quality – the brand not only resonates with whiskey enthusiasts but also ensures your bar or venue offers a trusted, recognisable name that customers associate with premium experiences.”

Looking at the categories set to boom in 2025, Jennifer highlights two in particular: beer and no and low.

“Beer continues to thrive as a category, experiencing growth not only overall but across several key sub-categories,” she says.

“Stout, for example, saw an impressive 18% increase in volume share in 2023, while alcohol-free and low-alcohol beer surged by 28.6% in volume share during the same period4. This shift in preferences underscores the increasing demand for variety and innovation within the beer category. Guinness stands out as a must-stock brand for any bar or venue looking to tap into this trend. As Great Britain’s number one beer5 and the official beer of the Premier League, Guinness continues to cement its position as a favourite among beer enthusiasts and establish its presence in key cultural moments.”

With significant growth across the beer category, and a year of sport ahead, now is the perfect time for operators to be refreshing draught and canned offerings with new and exciting brands for guests.

Looking to the mindful drinks category, Jennifer urges venues that it is not one to be overlooked this year, “The growing demand for moderation has propelled the rise of low and

no-alcohol alternatives, with 47% of UK adults now switching between alcoholic and low or no alcohol drinks within the same occasion6. This shift is driving significant market growth, projected at 7% year-on-year7, fuelled by a broader movement towards mindful drinking and wellness-oriented lifestyles.

“To fully embrace this growing trend, operators should prioritise curating a thoughtful and diverse selection of premium low and no alcohol options from trusted and recognisable brands. With offerings like Gordon’s Alcohol Free 0.0%, Tanqueray Alcohol Free 0.0%, and Guinness 0.0%, iconic bar staples are meeting the rising demand for mindful drinking without compromising on quality or flavour. These alternatives are rapidly becoming mainstream, providing sophisticated options that cater to a broad spectrum of customer preferences,” she adds.

BRAND-NEW

Now, let’s take a look at the brands raising the bar in 2025. With constant innovation within the industry, it can be overwhelming for operators to keep-up with new releases and product launches. Don’t worry - we’ve got your back! From spirits and beer to cocktail seasonings and tech, we sit down with leading brands across the sector that are the ‘ones to watch’ this year.

BRISTOL SYRUP COMPANY

Pioneers in cocktail syrups and purées, Bristol Syrup Company continuously innovate their flavours to offer bartenders new and exciting flavours. Their latest syrup variation, Blackberry Shrub, is a must-have for venues this year, and Dee Davies, Brand & Development Manager, Bristol Syrup Company, tells us why.

“Shrub Syrups have a history as rich as their flavour. Originally created as a way of preserving fruit before refrigeration, they gained popularity as a tasty and long-lasting drink – a popularity which continues today due to their great flavour and versatility. We’re particularly fond of a shrub, they’re a great way to add depth and balance to mixed drinks. After the success of our Raspberry and Strawberry, we spent two years developing a Blackberry Shrub we’re proud to include in the range.

“The earthy, jammy flavours of blackberry contrast beautifully with sharp cider vinegar, making it the ideal ingredient for cocktails at this time of year. Balancing the sweet, fruity flavours of the berry with tart citrus and apple vinegar helps create delicious drinks with fewer ingredients. Plus it’s perfect for interesting alcohol-free serves, both bartender signatures and twists on classics, such as the A/F Bramble,” she adds.

CADELLO 88

Marrying indulgence and exclusivity, Cadello 88 is a relatively new spirit, which has captured the attention of drink connoisseurs already. Inspired by 18th century Venetian masked balls, Cadello 88 stands in a unique position within the drinks landscape, offering drinkers a taste that is “like no other.”

Matt Dunn, Founder and CEO of Cadello 88, tells us more about the liquid, detailing its versatility as a stand-alone serve or a complimentary ingredient to cocktails.

“When you drink Cadello, in the first 15-20 seconds, you get notes of star anise and mint. After about 20 seconds, you get coffee, chocolate, vanilla, hazelnut and toffee coming through. After 50-60 seconds, you get a warm combination of all those flavours coming together.

“This flavour profile is unlike anything that other spirits bring,” he adds.

Matt envisions a bright future ahead for Cadello 88,

commenting on consumers’ increasing demand for new and exciting flavour profiles. He explains, “In the last 15-20 years, the world has experienced an extraordinary level of innovation and new product introductions across every traditional category of spirit. Consumers are incredibly blessed (if not, completely spoilt) for choice.

“Our view is that the most impactful trends in the industry going forward, in 2025 and beyond, will be spirits that either push the boundaries of their respective categories or spirits that don’t fit into any traditional category.”

CARLSBERG MARSTON’S BREWING COMPANY

Looking to the beer category – one that is expected to show significant growth in 2025 – Carlsberg Marston’s Brewing Company, will be leading the way with their alcohol-free range, IPAs and world beers this year.

John Clements, VP Marketing at Carlsberg Marston’s Brewing Company, reveals, “We’re excited to kick-off 2025 with the new alcohol-free 1664 Bière 0.0%, which provides a sophisticated and flavourful choice for those looking to moderate their drinking habits during Dry January, whilst still enjoying premium occasions.

“We’ve also launched our Hobgoblin Session IPA in cask – a huge part of British beer culture – to provide even more choice for fans. Launching new and approachable cask ales under our popular Hobgoblin brand will help attract new audiences to the style,” he adds.

John is optimistic for the company’s luxurious Italian beer, Birrificio Angelo Poretti, in 2025, as it taps into guests’ increasing demand for premium drinking experiences.

“2025 will be a fantastic year for Birrificio Angelo Poretti, one of our fastest-growing and top-performing brands in the On Trade. We’ve honed in on the brand’s design and character, drawing on its authentic Italian heritage and its premium, luxurious feel. These will be front and centre in our upcoming consumer-facing campaign next year, which will grab attention and set the brand apart in a competitive World Beer market,” John states.

FUNKIN

Movers and ‘shakers’ within the cocktail sector, FUNKIN COCKTAILS – who celebrated their 25th anniversary last year – have big plans for 2025. Shannon Kendall, Head of Trade Marketing at FUNKIN COCKTAILS, reveals all.

“2025 is shaping up to be an exciting year for FUNKIN, as we continue to innovate and inspire bartenders. While we can’t reveal too much just yet, we are working on a limited edition purée range developed with UK bartenders to be launched mid next year, inspired by the rise in both tropical and Asianinspired ingredients. Expect inventive flavour profiles designed to excite evolving palates, all crafted with FUNKIN’s signature commitment to real-fruit and bartender approved quality. Watch this space!”

Commenting on what trends the team at FUNKIN see taking the industry by storm in 2025, Shannon urges venues to leave room for the well-loved classics. “Let’s face it, the classics aren’t going anywhere. With half of consumers consistently sticking to Flavoured Martini favourites such as the Pornstar or Espresso Martini, these serves will remain dominant in cocktail sales.

“Meanwhile, Asian ingredients like dragon fruit, yuzu and cherry blossom are also carving out a niche, particularly in premium venues, while tropical flavours such as pineapple and mango remain perennial favourites. Within the spirits category, Tequila is a key player, continuing its impressive growth trajectory as a must-have spirit on cocktail menus.8”

RAMTANG

RamTang’ Cello is a brand aiming to redefine the limoncello category, offering something new and bold that speaks to citruslovers and drinks enthusiast alike. Sally Chilton, Co-founder of RamTang’ Cello, introduces the brand, “RamTang’ is a bold, British-made range of citrus cello liqueurs redefining tradition with more fruit and less sugar. Our debut flavours – Lemon and Lime – celebrate the vibrancy and natural bittersweet qualities of citrus.”

Sally predicts 2025 as “the year of lime”, commenting on its endless compatibility with a plethora of flavours. “A staple in countless cocktails and mixed drinks, lime pairs beautifully with spirits like rum and cachaça, and complements a wide range

of flavour profiles. RamTang’ Lime is a drinks industry first; it showcases the vibrant character of whole fresh limes, offering something truly unique in the market that bartenders can experiment with,” she says.

Though fairly new to the sector, Sally predicts an bright future for the brand, “We may be new to the drinks scene but hospitality is in our DNA. Since our launch in 2024, RamTang’ has been met with an incredible response. We’re excited to continue building partnerships with venues across London and beyond. This year, we’re actively seeking stockists and planning exciting summer activations and pop-ups. Looking ahead, our long-term vision is centred around creating a dedicated ‘cello shelf’ on back bars and expanding our range to champion all forms of citrus.”

ROBOT KOMBUCHA

2024 saw a rise in functional and health-conscious drinks, and 2025 will be no different. ROBOT Organic Honey Cola Kombucha is branded as “The World’s Healthiest Cola” – a sophisticated and complex blend of high quality fermented Kombucha, married with hand-made cola flavours and organic honey.

A serve that can be enjoyed as a stand-alone drink over ice, or with a huge variety of mixed-drinks, ROBOT Kombucha is expected to set the standards within the mindful drinks category.

Pascal Du Bois FRSA, Director of ROBOT Kombucha, details the qualities that make ROBOT such an exceptional product.

“ROBOT is the World’s Healthiest and most sustainable cola; it is packed with nutrient dense organic ingredients – which are better for people and planet – and contains almost 90% less sugar than conventional cola.

“By using organic honey, we not only bring complexity and depth to our Kombucha, but we also help protect our bee colonies, which are in serious decline due to over use of pesticides and chemical industrial farming.”

SPHYNX TEQUILA

Over the past year, the industry has seen massive innovations within the Agave category, with increased curiosity surrounding tequila and mezcal. Founded in 2019 by Sukhvinder Javeed and her husband Imran, SPHYNX Tequila sets out to “redefine what tequila can be.”

The duo detail more about the emerging brand with authenticity and quality at its core, “As the only British tequila brand aged in custom wine barrels, we’ve created a spirit that stands proudly among the world’s most prestigious drinks. We rely on 8-9 year-old blue Weber agave for remarkable smoothness, best enjoyed neat or over ice. Take our Extra Aged Black Oak, for instance—so refined it pairs with duck fat ice cream and Beluga caviar, now rivalling cognacs on dessert menus.

“Those who once said “I hate tequila” have often only tried inferior options; astonished when they taste SPHYNX®, discovering a layered elegance that changes their perception.”

If you aren’t familiar with SPHYNX Tequila, now’s the time to acquaint yourself; the brand has great plans for 2025.

“In spring 2025, we’ll unveil several new tequila profiles in our signature decanters—artisanal pieces that enhance the overall experience. These releases will show that tequila can transcend shots and become a true luxury spirit. We envision SPHYNX® gracing the shelves of London’s most iconic department stores— Selfridges, Harrods, and Fortnum & Mason—while deepening ties with Michelin-starred restaurants. Working closely with visionary chefs and sommeliers, we aim to elevate tequila culture in the world’s finest dining rooms.”

Urging venues to offer guests something exceptional, Sukhvinder and Imran finish, “With SPHYNX®, we’re creating more than a product; we’re shaping a legacy that inspires the industry to reimagine tequila’s place in luxury, style, and flavour. We welcome all who share this vision to join us in embracing an extraordinary future.”

SQUARE

The technology sector is constantly advancing – and with a plethora of benefits, such as increasing efficiency and streamlining operations – being aware of the latest tech innovations is the key to success for hospitality venues.

Revealing what the brand has in store for 2025, Samina Hussain-Letch, Executive Director for Square in the UK, comments, “We have an exciting pipeline in store for 2025, not just across our tools and technology, but also when launching research that will be helpful for wet-led venues to allow them to

stay competitive and accelerate their growth.”

The brand is passionate about the sector, aiming to support hospitality businesses in achieving their 2025 goals. Samina explains, “Square our number one priority globally is the F&B Industry, which represents 50% of our sellers in the UK. We will continue to focus on this industry and look to better understand its demands and needs through a data-driven approach.

“We also take a local approach by targeting specific regions across the country with great hospitality potential and an appetite for technology – which provides a great product fit for us at Square.”

THREE FAMILLIES

Ryan Chetiyawardana has been dominating the drinks scene for over ten years with acclaimed establishments, White Lyan in Super Lyan, Dandelyan, Cub, Lyaness, Silver Lyan and Seed Library. Holding years of expertise, Ryan is set to make bigger waves in the cocktail scene in 2025 with new brand, Three Families.

Telling us more about the exceptional cocktail seasonings brand, Ryan reveals, “We have been working with Amal and Rockland Distilleries for many years, and over forming a strong friendship we realised we shared similar goals within the drinks industry – notably around education and excitement. One of those ideas was highlighting the richness of Sri Lanka and its unique flavours and making the unusual ingredients easier to incorporate into cocktails – and recipes!

“Three Families ‘cocktail seasonings’ allow people to really customise their cocktails and dishes, experimenting and making them more personal and the seasonings do all the heavy lifting, and not only build consistency, but a feasibility in using these magical flavours. We wanted to use the rich cultural and culinary history of Sri Lanka, and encapsulate them into our five flavours – which are created to transport you to the sunshine with diverse and unique ingredients that speak to the variety of landscapes inherent within the island.”

Sharing his predicted trends for the industry in 2025, Ryan notes the emergence of new and unique flavour profiles –making Three Families a must-have for bars this year.

Ryan states, “Banana, tropical fruits, and local herbs! I’ve said

this yearly for nearly a decade, and that was a big motivation in making these to show how these flavours could be included in drinks and dishes in an authentic manner. Three Families can help to elevate tropical flavoured cocktails or add to other classic cocktails to give them a tropical twist!”

NEW KIDS ON THE BLOCK

As well as innovative trends and fresh product releases, it is also wise to look at the new venues set to make a splash this year. Keeping an eye on fellow venues will help you gain inspiration and maintain competition.

MUSE AT RSA HOUSE

MUSE at RSA House is a newly opened, luxurious cocktail bar in London with sustainability and quality at its core. Marcis Dzelzainis, Partner at Muse at RSA House, tells us more about the venue, detailing what the team are bringing to London’s cocktail scene.

“We wanted drinks that would be simultaneously accessible and innovative in equal measures, particularly as cocktails are a luxury indulgence for many people at the moment. The eight drinks that form the core of the menu have quite clean defined flavour profiles, which are interesting in their own right, but won’t alienate anyone who’s not a cocktail aficionado. For the four seasonal cocktails, we decided to challenge people’s expectation of how to use wild ingredients, by using them to accent the flavour profile of well-known classic cocktails such as the Margarita, Daiquiri, Old Fashioned and Pisco Sour,” he says.

Sustainability is weaved throughout the venue, as Marcis states, “Our approach to sustainability focuses on supply chain and working directly with small producers from the UK, such as Capreolus, Pleasant Land Distillery and Vault to name a few. We’ve tried to carefully assess the ecological footprint of all the ingredients we use in the drinks. Choosing to focus on using as much seasonal fruit from the UK as possible, and where we have to rely on imports such as citrus, we work with wholesalers that source from the EU in order to reduce the food miles.”

Asking Marcis what he advises fellow venues to tap into this year, he comments, “I hope there’s a return to a simpler, fresher approach to cocktails that really focuses on the quality of the

ingredients used. Cocktails can be expensive, so it’s important that the guest feels that they are getting value for what they get.”

SEBB’S

Recently opened in November 2024, Sebb’s is revolutionising Glasgow’s hospitality scene, bringing the city a dedicated cocktail kitchen, as well as a menu focused on food cooked over fire. So far, the venue has had phenomenal feedback from guests, cementing it as a rising star within the industry. Rowan King, Operations Manager for Scoop Restaurants, explains, “It’s funny, in just the short period Sebb’s has been open, the most repeated phrase we’ve heard in feedback from guests is, “This is something Glasgow has been crying out for.” I’m not sure each person has always been talking about the same thing, but perhaps that’s what we’re bringing to the scene – a venue that’s more than one thing.”

Telling us more about the comprehensive cocktails list and flavour-focused food offering, Rowan states, “Simplicity and flavour are the main themes in both the food and drink menus. Dishes are a few elements, plus the flavour of cooking over coals. The menu is concise so great care is taken over each element, making sure they pack a punch. The cocktail list mirrors that, with each drink focussing on a few carefully put together ingredients, with limited ‘flash’ but still fun. The final product is simple but delicious and each element is prepared carefully.”

Offering fellow venue managers and owners some words for the coming year, Rowan urges, “Want to do what you’re doing. That’s different from ‘do what you want’. There’s no point in carving out a niche if it’s not something you really care about. Why should the consumer care if you don’t?”

1.

2.

CGA OPMS to 18.5.24

Global Whisky Market Overview, 2023-28 by Bonafide Research

3. Nielsons Scantrack 31.12.22 4. CGA data 2024 shared in BBPA and UKH webinar,

Combined Off Trade Nielsen L3M to the 7 Sep 24 & On Trade CGA to 7 Sep 24,

Kantar | Alcovision | Data to 31st May 2023

IWSR Drinks Market Analysis 2023

CGA Mixed Drinks Report, Volumetric Sales, Vol Share +2.3%pp vs YA

EXPLORE THE UNEXPLORED

Żubrówka has long been celebrated for its Bison Grass vodka—a smooth, subtly herbal spirit that has captured the hearts of cocktail enthusiasts around the world. The production of the famous brand began in 1928 at the Polmos Bialystok distillery in Poland. However, the origins of Zubrowka production in the country actually date back to the 16th century.

The name comes from the bison herds –known as Zubr – that graze in the Bioloweiza forest. The official recipe for the vodka was created by vodka distillation expert J Dubinski and has remained mostly unchanged for 130 years.

WE SHARE TWO REFRESHING SERVES ON BEHALF OF ŻUBRÓWKA, WHICH FEATURE THE BRAND’S TWO NEW VARIATIONS – ŻUBRÓWKA MANGO & PASSIONFRUIT AND ŻUBRÓWKA RASPBERRY VODKA – THAT ARE CAPTURING THE HEARTS OF COCKTAIL ENTHUSIASTS AND GUESTS ALIKE. its exceptional quality and unique flavour. Crafted using only the finest rye grains and pure spring water, this vodka is distilled in small batches and filtered to perfection. What sets Zubrowka Biala apart is the addition of the rare and aromatic bison grass, which imparts a distinctive herbal flavour and a hint of vanilla to the vodka. The result is a smooth and flavourful vodka that is perfect for sipping on its own or as a key ingredient in a classic cocktail.

Zubrowka Biala is one of the brand’s premium Polish vodkas that is revered for

Recently however, Zubrowka introduced two additional flavours, Mango & Passionfruit and Raspberry, symbolic of the iconic Polish brand has stepped into a new era. These vibrant new expressions are crafted with the same precision and passion as their original Bison Grass vodka but offer an entirely new cocktail experience.

PASSIONFRUIT BELLINI

The Passionfruit Bellini is an elegant twist on the classic Italian cocktail, perfect for toasting at brunch or special celebrations. By incorporating Żubrówka’s Mango & Passionfruit vodka, the drink gets an added layer of fruitiness, complemented by the effervescence of Prosecco. Here’s how to make it:

INGREDIENTS

25ml Żubrówka Mango & Passionfruit Vodka

15ml Passionfruit purée

5ml Sugar syrup

75ml Prosecco

METHOD

Combine the vodka, passionfruit purée, and sugar syrup in a cocktail shaker with ice. Shake briefly to chill the ingredients then, strain into a champagne flute. Top with Prosecco and stir gently to combine. Garnish with a slice of fresh passionfruit or a twist of orange peel for a festive touch, and serve!

This refreshing and slightly tart cocktail is perfect for any occasion, from celebratory moments to lazy afternoons in the sun. The combination of the tropical vodka and sparkling Prosecco brings a light and fruity character, making it an absolute crowd-pleaser.

RASPBERRY WOOWOO

For those who enjoy a more complex flavour profile with a bit of sweetness, the Raspberry Woowoo is a delightful cocktail to try. Featuring Żubrówka’s Raspberry vodka, this drink is a sweet and tart concoction that pairs raspberry’s juicy zing with the smoothness of peach schnapps and the tartness of cranberry juice. Here’s how to whip up this vibrant cocktail:

INGREDIENTS

50ml Żubrówka Raspberry Vodka

25ml Peach schnapps

75ml Cranberry juice

10ml Lime juice

METHOD

Combine all the ingredients in a shaker filled with ice. Shake well to chill and combine. Strain into a highball glass filled with ice. Garnish with a lime wedge or fresh raspberries for a pop of colour.

This cocktail is a perfect balance of fruity sweetness and citrusy tang, making it an ideal choice for social gatherings, whether it’s a lively night out or a casual BBQ.

These vibrant new expressions are crafted with the same precision and passion as their original Bison Grass vodka but offer an entirely new cocktail experience.

The Mango & Passionfruit variant brings a tantalizing blend of tropical fruit flavours that are perfect for creating refreshing, sun-soaked drinks. Whether you’re serving up shots at a lively gathering or crafting something more refined for a soirée, this new addition to the Żubrówka family is the ideal choice.

The Raspberry vodka adds a tangy and deliciously sweet twist to the mix. Infused with the pure essence of ripe raspberries, this vodka strikes a perfect balance between the fruit’s natural tartness and a smooth, slightly sweet finish. The addition of raspberry brings a burst of berry goodness that’s rich yet refreshing, ideal for crafting cocktails that are full of character but not overly sweet.

The new flavour has a distinctive fruity profile which makes it perfect for pairing with complementary ingredients such as citrus, cranberry, and peach, allowing bartenders and home mixologists alike to get creative with their concoctions.

Żubrówka is also making waves with limited-edition releases and has launched a dynamic marketing campaigns to introduce its premium spirits to a new generation.

Żubrówka has once again proven its ability to innovate while maintaining the quality and craftsmanship that have made it a favourite for more than a century.

www.zubrowka-vodka.com

THE POWER OF SOCIALISATION

GAVIN GOODDY, MARKETING DIRECTOR AT RESTAURANT ASSOCIATES GROUP, SHARES EXPERT INSIGHT ON EMPLOYEES’ INCREASING DEMAND FOR SOCIAL INTERACTION WITHIN THE WORK PLACE.

HOW ESSENTIAL IS STAFF WELL-BEING IN WET-LED VENUES, PARTICULARLY AS THOSE ‘JANUARY BLUES’ BEGIN TO LOOM?

Staff well-being is crucial especially as the “January Blues” set in. It can be a time when motivation can dip, and the pressures of the hospitality industry remain high. Wet-led venues, which often see peak activity during Christmas and New Year, may experience a post-holiday slowdown in business, coupled with lingering stress from the previous busy months. Focusing on employee well-being during this period can have a significant impact on morale, retention, and overall performance. Small gestures, like offering team-building activities or providing nourishing meals, can make a big difference.

HOW IS LONELINESS EFFECTING EMPLOYEES WITHIN THE HOSPITALITY INDUSTRY; AND THEREFORE, HOW NECESSARY IS SOCIAL CONNECTION FOR WORKERS?

Loneliness in the workplace has long been a significant, yet often overlooked issue, and research over the past several decades highlights its profound impact on people’s health and well-being. In fact, 27% of employees report feeling lonely or isolated at work1, highlighting that social connection isn’t just a nicety—it’s now a necessity.

Hospitality roles in particular are characterised by their fastpaced nature, long hours, and being physically demanding. These roles frequently come with limited opportunities for breaks, which can restrict in-person interactions with colleagues and result in a diminished sense of community.

WHAT ROLE DOES FOOD AND DRINK PLAY IN EMPLOYEES’ LONELINESS?

Our 2024 report titled The Power of Socialisation, has highlighted how food and drink plays a crucial role as the “social glue” in the modern workplace. Nearly half of employees said they wanted to socialise with their colleagues more often and 92% said workplace events should include food and beverages.

As hospitality providers it is our role to adapt to the evolving needs of today’s employees and stay attuned to client needs. We are strong believers that food nourishes not only the body but also the mind, with every plate serving as an opportunity to delight and inspire. Food is more than just sustenance—it’s a powerful tool for connection. That’s why we work hard to deliver premium hospitality experiences. From deli bars to fine dining to delivered hospitality services, in partnership with Rocket and our new partner, Grazing. It means that employees can enjoy delicious, nourishing food with their colleagues without needing to leave the workplace. Offering accessible meal options and

Focusing on employee well-being during this period can have a significant impact on morale, retention, and overall performance.

designated break times can also play a vital role in fostering a culture of care within the workplace.

WHAT CAN EMPLOYERS DO TO REDUCE EMPLOYEES’ FEELINGS OF LONELINESS, AND FOSTER A COMMUNITY WITHIN WORKPLACES?

We know that food and drink are key elements to creating that positive and inclusive workplace environment. Giving employees eating and drinking areas are central to employees’ social experience and each space should promote convenience, community, and enjoyment. We know from our report that having food and drink offerings increases socialisation within the workplace – in fact F&B amenities encourage weekly social lunches for 74% of employees, compared to just 48% in workplaces without such provisions.

HOW CAN ENHANCED EMPLOYEE WELLBEING NOT ONLY BENEFIT THE INDIVIDUALS PERSONALLY, BUT THE TEAM AND VENUE AS A WHOLE?

Having food in the workplace acts as an icebreaker and can

play a significant role in creating a welcoming environment. As employees increasingly expect employers to provide opportunities for social interaction, food and drink can play a key part in building team cohesion and enhancing workplace culture.

Our insights reveal that 75% of employees agree that “having a chat with colleagues over lunch helped me build stronger relationships” and that 61% of employees who lunch together participate in team building, workplace celebrations, and social events—compared to just 14% of those who don’t.

These findings demonstrate that food is far more than just sustenance; it is a powerful tool for fostering connection and collaboration. By offering employees the opportunity to share meals, employers can cultivate a more connected, engaged, and cohesive workforce, strengthening both workplace relationships and overall team dynamics.

www.restaurantassociates.co.uk

1. The Power of Socialisation Study. Based on over 30,000 responses, across 21 countries. Explores the behaviours, attitudes and preferences of today’s employees and the expectations of the workforce of the future.

THE MAY FAIR BAR

AMIR JATI, SERVICE EXCELLENCE CREATIVE DIRECTOR AT EDWARDIAN HOTELS

LONDON, REVEALS MORE ABOUT THE VENUE’S NEW THOUGHTFUL REVAMP, WHICH INCLUDES NEWLY IMAGINED FOOD AND DRINKS MENUS.

PLEASE TELL US A LITTLE MORE ABOUT THE MAY FAIR BAR; WHAT IS THE VENUE’S CONCEPT AND STORY?

The May Fair Bar has long been a vibrant place to enjoy drinks and light bites, known for its lively atmosphere. As we reimagined the hotel’s interior, we saw an opportunity to refresh the bar’s concept—transforming it into a more refined, relaxed space that better meets the needs of our guests, while still preserving its vibrant spirit.

RECENTLY REOPENED WITH REIMAGINED INTERIORS AND A THOUGHTFUL COCKTAIL MENU, PLEASE TELL US A LITTLE MORE ABOUT THE REVAMP, WHY THIS WAS NECESSARY AND WHAT THE TEAM HOPES FOR THE NEW LOOK TO ACHIEVE?

We wanted to transform The May Fair Bar with a new look VENUE

and spirit, to reconsider the atmosphere, experience and target audience.

Features like cushioned banquettes, warm lighting and textured furnishings create a comfortable, inviting setting, combined with a hint of our playful personality through amusing artworks from the Maddox Gallery.

The Lower Bar presents a more glamorous vibe, with touches like Lasvit chandeliers and a bevelled mirror wall, making it ideal for private events and larger group gatherings.

TALK US THROUGH THE VENUE’S SERVES LIST ‘THE TRAVEL EDITION’; WHAT WAS THE INSPIRATION BEHIND THIS AND HOW WAS IT CREATED?

Along with the interior redesign, we saw an opportunity to get creative with our food and drink offerings. We came up with the idea of releasing annual menu editions, the first of which is travel.

The cocktail list is like a journey around the world, distilled into each glass. Every cocktail is a sensory experience inspired by the flavours, stories and cultures of different places.

‘The Travel Edition’ is inspired by the evocative nature of international travel, exploring how flavour can transport us to favourite places we remember with fondness and those we dream of visiting – celebrating the tastes and traditions of different cultures from around the world.

We created two menus – ‘By Day’ and ‘By Night’ – the former offering more substantial à la carte options, with the latter focusing on sharing plates and light bites, to enjoy alongside cocktails.

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

The cocktail list is like a journey around the world, distilled into each glass. Every cocktail is a sensory experience inspired by the flavours, stories and cultures of different places.

For example, the ‘Sphere’ transports you to Turkey’s Cappadocia balloon festival. It’s topped with an edible vapour bubble that floats like a hot air balloon and combines authentic Turkish flavours. Or, the ‘Rosa,’ which embodies a Moroccan Damask rose, with Belvedere vodka infused with rose, Lanique, pomegranate molasses, Moroccan tea and Moët Rosé.

The menu itself tells these stories, explaining the inspiration behind each of the 14 new cocktails in a unique, creative manner.

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

The May Fair Bar is well loved and known for its impeccable service, prestigious location and rich history, and this is what

has brought guests back time and time again. It is the ideal spot for a long lunch that turns into evening cocktails, and perfect for centrally located businesses as well as Mayfair weekend shoppers.

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

We believe it is important to be constantly anticipating guests’ needs, and innovating and refreshing offerings in line with this.

At The May Fair Bar, we are constantly thinking about what the customer wants to experience next, and things that will make us unique from other similar venues nearby. We have redesigned the space with guest comfort and enjoyment at the forefront, and the travel-focused menus provide us with ongoing moments of celebration throughout the year for us to bring to them.

FINALLY,

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

Our immediate goal for The May Fair Bar is to redefine the atmosphere and experience and attract a new target audience to the bar, whilst maintaining the hotel’s commitment to excellence, elevation and innovation, providing guests with the very best in dining and hospitality.

Our long-term goal for The May Fair Bar is to become the go to venue in the area for iconic cocktails and an incredible experience from start to end.

www.themayfairhotel.co.uk/restaurants-bars/the-may-fairbar

SUSTAINABILITY

IN THIS EXTENSIVE FEATURE, WE SHARE HOW YOUR VENUE CAN CONTINUE ITS JOURNEY TOWARDS NET-ZERO.

GREENER PLATES

JULIANE CAILLOUETTE NOBLE, MANAGING DIRECTOR, THE SUSTAINABLE RESTAURANT ASSOCIATION, OFFERS VENUES FIVE WAYS TO INCREASE SUSTAINABILITY WITHIN FOOD MENUS.

1

BUILD PROVENANCE INTO YOUR OFFERING

Look for locally sourced ingredients, from small-scale producers where possible, and design menus that showcase and celebrate foods when they’re in season and at their best. Tell these stories on your menu, mentioning your producers by name and highlighting what’s special about their food. Offering transparency all the way from the farm or fishing vessel to the plate allows for better quality control; it also lets your guests know exactly what has gone into their meal, including farming methods, animal welfare and food miles. Sharing these stories helps guests to feel more deeply connected to their plates and makes dining experiences more memorable.

2

DISH UP MORE PLANTS AND BETTER MEAT

The amount of meat that a restaurant buys and serves has a direct effect on a variety of sustainability metrics, including carbon emissions, water use, land use and pollution. Serving less meat and more plant-rich dishes also supports better public health and the much-needed transition to healthy, sustainable diets. Where you do serve meat, aim for it to be of the best quality you can afford within your profit margins (organic, regeneratively farmed and/or from a heritage breed) and aim to use every part of the animal, including cheaper and lesser-known cuts.

3

EMBRACE DIVERSITY

Our food system desperately needs more diversity; too much of any one thing is bad for the system, and our industrialised food and complex supply chains have narrowed our diets to a dangerous point. Chefs can play a big role in serving up ancient grains, rare breeds and heritage varieties of fruits, vegetables and legumes. When it comes to seafood, avoid the ‘Big Five’ – the typically overfished haddock, cod, salmon, prawns and tuna – in favour of less commonly-served types of seafood. Choose smaller fish from lower down the food chain, as well as bivalves like mussels and oysters.

4

HEALTH MATTERS

Our food choices are highly influenced by what is available, affordable and accessible, and how it’s presented – which means that food businesses have a responsibility to dish up healthy, sustainable options that are appealing and delicious. Luckily, what’s good for the planet is, generally, good for our bodies, too! Keep your customers’ health in mind by serving more whole grains and legumes, reducing fat, sugar and/or salt, and creating better kids’ menus with real, nourishing food.

5

STOP FOOD WASTE

According to UNEP, a whopping 1.05 billion tonnes of food is wasted each year, and 28% of this comes from foodservice. Cutting this out will save you money and reduce your carbon footprint, too. Design menus in a way that uses multiple parts of each ingredient; think nose-to-tail, root-to-shoot and fin-to-gill. Keep portion sizes reasonable and offer (biodegradable!) doggy bags for anything left on your customers’ plates. For any food waste you can’t avoid, donate to food banks or redirect it through food waste apps like Too Good To Go.

www.thesra.org

PURPOSEFUL PARTNERSHIPS

WITH COMMENTARY FROM INDUSTRY EXPERTS, WE LOOK AT HOW YOUR VENUE CAN TAKE BIGGER STEPS IN ITS SUSTAINABILITY JOURNEY, PARTICULARLY HOW YOU CAN TACKLE THOSE ALL-IMPORTANT SCOPE 3 EMISSIONS.

As we enter 2025, sustainability is undoubtedly one of the most important and prevalent issues facing hospitality venues. With increased pressure from the government, new legislation and heightened consumer demand for social responsibility, it has never been a better time to look at how your venue can continue its journey to net-zero.

Speaking on the growing role of sustainability across the industry, Juliane Caillouette Noble, Managing Director at The Sustainable Restaurant Association, states, “It’s great to see a shift towards more seasonal, local, low-waste menu options; this shows that customers are interested in sustainable food and is a good example of how consumer demand can influence the industry.”

Though highlighting the positives of sustainability’s presence across the hospitality landscape, Juliane also comments that the journey to net-zero is far from over, “We’re seeing fantastic progress in some areas, but there is still a lot of work for the sector to do in order to build the resilient, future-fit food system we need.”

So how can venues improve their sustainability credentials to make a greener, more socially responsible, industry for all? Juliane says that the secret lies in combatting Scope 3 emissions.

“Scopes 1 and 2 offer some quick wins: upgrading to a more efficient kit, switching to green energy and finding every way possible to measure and reduce your energy usage. Realistically, most businesses have done this by now; the real focus needs to shift to Scope 3 and your supply chain. This is inherently trickier, but it’s where the biggest impact lies for all hospitality businesses,” she explains.

In The Sustainable Restaurant Association’s ‘Understanding Scope 3 in Hospitality’ 2024 Report, Scope 3 emissions are defined as, “All other indirect emissions, or those that occur throughout your company’s value chain. This includes the emissions incurred by every ingredient that you buy, at every stage of its production and its journey to your kitchen and onto your customers’ plates. It also includes emissions from non-food suppliers, such as the laundry business that takes care of your linens.”

Partnerships with socially responsible, perhaps B-Corp certified, brands are integral to achieving your venue’s sustainability goals, particularly the more difficult to control Scope 3 emissions.

Speaking to the movers and shakers within the sustainability field – and finalists of the prestigious Bar Magazine Environment Award – we learn how essential brand partnerships are to leading venues in their race to net-zero.

Ricardo Morales Diaz, Bar Manager at Bow Bar, Hilton London

Metropole – 2024 winners of the Bar Magazine Environment Award – explains what sustainability means to the team.

“Sustainability is at the very core of Bow Bar’s identity. Our mixologists continually push boundaries, reinventing cocktails to align with our sustainable ethos of ‘use, infuse, transform, and re-use.’ We believe environmental consciousness is not just a responsibility, but the future of the bar industry, shaping everything we do, in alignment with Hilton’s global ESG strategy Travel with Purpose,” he firmly states.

Speaking on how Bow Bar tackles all-important Scope 3 emissions, Ricardo mentions brand partnerships with sustainable suppliers as essential. “We aim to work with local suppliers that share our values and align with our sustainability ethos. Some notable examples include offering Toast Beer on draft, and our exclusive 225 Gin, which is crafted at Portobello Road Distillery in Notting Hill. By actively seeking sustainable alternatives within our supply chain, we not only reduce our carbon footprint but also support local businesses. These partnerships are crucial in addressing Scope 3 emissions and building a more sustainable future.”

While establishing purposeful partnerships with brands is key to tackling Scope 3 emissions, Ricardo also highlights the importance of constant and effective communication between venues and suppliers.

“Fostering good communication with suppliers is always

beneficial to ensure transparency with all practices. It also allows for greater collaboration and opportunities to improve the bar experience.

“Our strong relationships with suppliers have allowed us to elevate our sustainability practices, for example our close relationship with Toast allowed us to be one of the first bars to serve their beer on draught and help raise awareness about the fantastic work that the brewery does,” he explains.

Gaston Fusco, Bar Manager at The Churchill Bar & Terrace, echoes Ricardo’s words, “Constant communication with suppliers is vital. Regular updates—ideally monthly—help us stay informed about new trends and emerging sustainable brands. We’re particularly interested in suppliers who bring innovative, sustainable products to market. Consumers increasingly value sustainable practices, and collaborating closely with suppliers helps us align with this demand. It’s an ongoing effort to ensure we’re innovating and meeting sustainability expectations.”

Gaston’s team are extremely thoughtful in their approach to suppliers, as he reveals the in-depth on-boarding process they follow. “Whenever we on-board a new supplier, we thoroughly evaluate their sustainability programs. To minimise emissions, we consolidate orders to reduce delivery frequency, striving for fewer trucks on the road. These practices, alongside our collaborations with eco-conscious brands, help us address Scope 3 emissions and drive meaningful change within our supply chain.”

While effectively combatting their Scope 3 emissions, The Churchill Bar & Terrace also place huge focus on their Scope 1 and 2 emissions, tackling these through innovative initiatives, such as their newly opened Laboratory.

“We prioritise sourcing local ingredients and finding creative ways to reduce waste, such as repurposing leftover breakfast pastries into cocktails and turning citrus peels into garnishes and cordials. We carefully choose our materials to be ecofriendly, including bamboo glassware and coffee ground coasters, which we make in-house. One of our standout initiatives this year is harvesting rainwater from the hotel rooftop to produce handmade tonic water in our new Laboratory—an innovative touch that highlights our commitment to reducing water waste,” Gaston explains.

Blue Bar and The Berkeley Bar & Terrace are two venues

steeped in sustainability credentials, leading the way as examples of excellence within the industry. Degraft Osei Kwame Jnr, Back Of House Management Expert and Sustainability Leader at The Berkeley & The Emory Hotels, comments, “Sustainability is a core pillar of The Berkeley Bars’ operations, influencing everything from ingredient sourcing to waste management. The bars embody the hotel’s broader commitment to luxury with responsibility, ensuring that each guest experience is memorable while minimising environmental impact.

“Initiatives like reusing chipped glassware, dehydrating leftover fruit for garnishes, and creating cocktails that reduce reliance on high-waste ingredients (e.g., lime and lemon juice) exemplify this ethos. The bars actively engage in innovative practices that conserve resources, reduce waste, and showcase environmental stewardship without compromising on quality or creativity.”

Like Bow Bar and The Churchill Bar & Terrace, The Berkeley Bars work closely with sustainable suppliers and brands to tackle Scope 3 emissions, maintaining strict and clear communication with stakeholders to maximise the effectiveness of these partnerships.

Degraft states that on-going communication between venues and suppliers is key in achieving mutual progress towards sustainability goals. “Regular dialogue allows the bars to identify opportunities for sourcing more eco-friendly materials, provide feedback on packaging and transport practices, and explore innovative sustainability initiatives. This ongoing collaboration ensures suppliers align with the bars’ sustainability goals, fostering a relationship that drives mutual progress towards environmental responsibility. Such communication also helps anticipate and address challenges, ensuring the bars remain at the forefront of sustainable operations,” he says.

Is your venue looking for new, purposeful partnerships? From spirits and tech to hygiene solutions, there are an array of brands that can help your venue move further towards its sustainability goals.

Charlotte Pederson, Brand Ambassador at Maker’s Mark (certified B-Corp), details what sustainability means to the brand.

“Sustainability is integral to everything we do and something deeply embedded in the fabric of Maker’s Mark. We believe that if you’re going to do something, you should do it with

respect for the land, the community, and the people you work with. From regenerative farming practices, to our solar powered warehouses and careful management of our distillery processes, we ensure that we’re making responsible choices at every stage. Sustainability is part of our heritage. We’re always thinking about the legacy we leave, and how we can ensure that our distillery— and our product—is around for generations to come.”

Charlotte explains the importance of meaningful partnerships between venues and suppliers, stating, “Brand partnerships are incredibly important, especially when it comes to sustainability. Just like our approach to making bourbon, it’s about working with people who share your values and who are committed to making a real difference. By aligning with brands that share their commitment to sustainability, venues can not only access high-quality, eco-conscious products but also tap into a wealth of knowledge and best practices.

“Scope 3 emissions are undoubtedly one of the biggest challenges, but the good news is that by working with sustainable brands like Maker’s Mark, venues can start to make a real difference,” Charlotte continues.

“It’s not just about reducing their own energy use or waste— it’s about the broader impact of their supply chains. When you choose products from brands that are committed to reducing their emissions, you’re effectively lowering your Scope 3 emissions. At Maker’s Mark, we’re always striving to find ways to make our practices more efficient and less impactful on the environment, and we want to help our partners do the same. Collaboration is the key to success, and by working together, we can all play a role in improving sustainability across the board.”

HEINEKEN UK is another drinks brand with sustainability at its core. Will Rice, on-trade Sales Director at HEINEKEN UK, reveals how the brand weaves sustainability through their products and business operations, “We’re focused on tackling climate change and have ambitious aims to reach net zero carbon emissions in production by 20301 and net zero emissions across our entire value chain by 2040. As a brewer, supplier, and pub operator, we understand the importance of making meaningful changes across all areas of our business to reach these targets.

“For example, at our Manchester brewery, we invested £25 million in 2023 to install heat pumps. These will capture and

reuse thermal energy, to generate the heat needed to brew and package beer. Once complete, it is estimated the installation will lead to an almost 50% reduction in on-site gas use2

“In addition to improving our production methods, we’re collaborating with our supply chain to make ecological changes. Since agriculture is a major contributor to our carbon footprint, we’ve been working closely with farmers to reduce emissions. We’ve already made significant progress, with 100% of our barley being sustainably sourced in the UK, as well as all apples pressed at our Ledbury cider mill being sourced from UK farms,” Will adds.

The brand are also doing a lot of work to support pub operators, placing them as leaders within the sustainability field. Will explains, “Following the announcement that all commercial buildings in England and Wales must achieve at least a C rating on their Energy Performance Certificate (EPC), we’ve partnered with Net Zero Now to assist pub operators in meeting these requirements. This partnership provides discounted access to the Net Zero Now Pubs and Bars platform, which integrates directly with EPOS systems. This allows operators to track the carbon footprint of their purchases and make informed decisions on where they can reduce emissions and streamline sustainability efforts.

“HEINEKEN UK has also teamed up with Compliance365, an independent energy consultancy, to provide discounted EPC audits and certifications across the UK. These audits identify areas of high energy usage, recommend low-cost or no-cost solutions to improve energy efficiency, and offer guidance on implementing changes with minimal disruption to business operations,” Will adds.

Looking beyond the bar is key; consider other aspects of your venue where you can collaborate with sustainable brands.

Amelia Baker, Brand Activation Manager at Tork, states, “As a global leading brand in professional hygiene, sustainability is in our fibres and we have a long history of driving sustainable hygiene solutions that are better for businesses, people and the planet. For instance, 90 per cent of Tork packaging is made from renewable resources. For the remaining plastic packaging, the objective is to use at least 30 per cent recycled content.”

Highlighting the importance of brand collaboration, Amelia

SUSTAINABILITY

says, “Scope 3 emissions Carbon footprints and specifically Scope 3 emissions (emissions acquired in the supply chain) are often difficult to track and reduce, providing a challenge for bars whose supply chains are often stretched amid increasing costs and uncertainty.

“It’s important therefore that brands look at their suppliers, to ensure they can offer certified assurances on carbon reduction. Tork, an Essity brand, offers 27 dispensers in Europe (excluding France) with carbon neutral3 certification. We achieved this by producing our dispensers using certified renewable electricity,” she adds.

Looking to the technology sector, Lolly are paving the way in sustainability, standing as a great choice for venues to collaborate with. Jane Pople, Head of Marketing at Lolly, reveals how sustainability is intertwined within the business and its products, “We recognise the importance of putting sustainability front and centre of our products. The Lolly App has been designed and continues to be enhanced with sustainability features at the forefront. For instance, customers can reduce wastage through detailed tracking, not only saving money but also helping them better meet their sustainability goals. Also providing detailed menu information, including a colour-coded CO2e value for each product, enabling customers to make informed decisions about their purchases.

“Internally, we are committed to improving our Corporate Social Responsibility (CSR) in 2025. This includes establishing a sustainability committee to ensure all departments prioritise sustainability in their decisions and processes,” she adds.

Aside from offering products that support venues’ sustainability efforts, the Lolly team are also working hard behind-the-scenes to be inherently socially responsible. Jane reveals, “We’re committed to improving information and education around sustainability. Working with students through talks and raising awareness about the sustainability challenges facing the industry, we aim to empower the next generation with the tools and knowledge they need to drive positive change.”

Looking to the year ahead, there is some important upcoming sustainability legislation that hospitality operators should be aware of. Juliane reveals, “The Simpler Recycling legislation in the UK will be the next big change here. From March 31st,

businesses will need to separate their waste into four streams: residual/non-recyclable waste, food waste, paper and cardboard, and all other dry recyclables. It’s time to start buying more bins! This is a good first step, although at The SRA we have long advocated for mandatory food waste reporting.

“The UKDR around deforestation in supply chains is further down the line, but will mean big changes for most companies, so our advice would be to start planning sooner rather than later. In general, disclosure and reporting requirements are constantly evolving,” she adds.

Interested in improving your venue’s sustainability credentials? The Food Made Good Standard is a great place to start! Juliane tells us more, “The Food Made Good Standard is the global sustainability certification from The Sustainable Restaurant Association, designed to support the hospitality industry in becoming environmentally restorative and socially just. The Standard measures impact, celebrates progress and — crucially — provides a tailored roadmap for each business, guiding further improvement.

“Businesses who sign up also get access to a wide range of support in their sustainability efforts, including resources and toolkits, guidance on upcoming legislation, exclusive insights from industry leaders, speaking and networking opportunities and support with marketing and communications. Learn more at www.thesra.org,” says Juliane.

Overall, it is clear that creating meaningful brand partnerships is key in tackling sustainability goals – particularly those that include Scope 3 emissions. While collaborating with brands that share similar sustainability goals is crucial, constant communication is of equal importance. Remember – meaningful brand partnerships go further than the bar! Consider everything from the technology you use to hygiene solutions.

1. We have defined this goal as a 90% emissions reductions across Scopes 1 & 2. A maximum of 10% residual emissions that cannot be eliminated otherwise must be covered with permanent carbon removal and storage solutions.

2. On The Path to Net Zero – HEINEKEN: https://www.theheinekencompany.com/sites/ heineken-corp/files/heineken-corp/sustainability-and-responsibility/environmental-sustainability/ net-zero-deck-december-2023.pdf

3. Compared to equivalent Tork standard folded towel

TRANSFORMING THE ON-TRADE

WE SPOKE WITH TOM VAN DER NEUT FROM LANCHESTER WINES ABOUT HOW BAR OPERATORS CAN APPROACH SUSTAINABILITY.

As sustainability becomes a critical focus, the wine trade is undergoing a quiet but significant revolution. The shift from carbon offsetting to carbon insetting is reshaping how wine is produced, packaged and transported. For bar operators, these changes offer an exciting opportunity to serve wines that reflect an eco-conscious ethos.

FROM VINEYARD TO GLASS: THE ROLE OF INSETTING

Carbon insetting is an impactful practice whereby companies invest in sustainability within their supply chains, creating a tangible difference. While sustainability efforts start in the vineyard - with practices such as organic farming, water conservation and enhancing biodiversity – the journey doesn’t end there. Transportation, bottling and packaging are critical in reducing wine’s environmental footprint.

For bar owners, understanding how suppliers implement insetting programs is essential. At Lanchester Wines, we’ve championed insetting since 2011. By installing wind turbines, solar panels and leading-edge geothermal heat pumps, our operations in the North East are now powered almost entirely by renewable energy. Over the past decade, we’ve invested more than £13 million into renewable projects, creating a blueprint for sustainability in the wine trade.

PACKAGING MATTERS: LIGHTER BOTTLES, LOWER EMISSIONS

Packaging innovations are vital in minimising environmental impact. One standout development is the Verallia Bordelaise Air bottle, which is the world’s first ever super lightweight wine bottle. Weighing just 300g, it’s the world’s lightest wine bottle, made with 30% recycled glass and we’re proud to say that Lanchester Wines was the first wine business to use this bottle in the UK. This bottle not only offers a 25% CO2 reduction compared to standard 400g bottles but also maintains the elegance of traditional Bordeaux designs. For every 24,000 litres of bulk wine bottled, this innovation removes 3.2 tonnes of bottle weight (compared to the 400g bottle), significantly reducing the carbon footprint of a venue’s wine list.

BULK SHIPPING: A GREENER ALTERNATIVE

Nearly half of Lanchester Wines’ portfolio is shipped to the UK in bulk, which can cut transport emissions by around 38% compared to shipping in bottles. The wine is bottled at our sister business, Greencroft Bottling which is predominantly powered by renewable energy, further enhancing the sustainability of the supply chain.

WHY SUSTAINABILITY MATTERS TO THE ON-TRADE

Sustainable practices resonate with today’s environmentally conscious clientele. By offering wines that prioritise the planet, bars and hotels not only reduce their impact but also align with the values of their customers.

Bar owners, join us in making a positive impact. Embrace wines with purpose, wines that tell a story of care for the environment. With sustainability at its heart, the future of wine in the on-trade has never looked greener.

Because being carbon neutral is just the beginning.

www.lanchesterwines.co.uk

BOUBALÉ

LOCATED IN THE HEART OF PARIS, BOUBALÉ MARRIES EASTERN EUROPE AND THE MIDDLE EAST WITH THEIR EXCEPTIONAL FOOD AND DRINK OFFERINGS. MATHILDE BÉZIAU, GENERAL MANAGER AT LE GRAND MAZARIN, TELLS US MORE ABOUT THE STUNNING VENUE THAT PRIDES ITSELF ON ITS AUTHENTICITY AND SUSTAINABILITY INITIATIVES.

PLEASE TELL OUR READERS ABOUT LE BAR DE BOUBALÉ; WHAT’S THE STORY BEHIND THE VENUE AND ITS APPROACH?

Boubalé is the affectionate name for ‘my little doll, my little darling’, which is what the two co-founders of our family-owned property were called as children by their grandmothers.

Le Bar de Boubalé strives to promote sustainability while imaganing innovative and audacious cocktails. In addition to local and seasonal products, our bartenders also reuse leftover ingredients from the restaurant, such as bread syrup from breakfast service, or use whole products, such as cocktails with artichoke, or artichoke leaves as a coaster.

We are currently launching a premium cocktail list with exclusive spirits and a Martini menu where you will be able to discover the team’s craftsmanship.

PLEASE TALK US THROUGH LE BAR DE BOUBALÉ’S DRINK AND FOOD MENU; HOW WERE THESE CRAFTED AND HOW DO THEY REFLECT LE BAR DE BOUBALÉ’S CORE VALUES?

Boubalé tells a story of diversity and tradition between Europe and the Middle East. The sun-drenched flavours of the Mediterranean meet the spices and traditional recipes of the Levant. Therefore, our food menu reflects the generosity of this cuisine.

Our cocktail menu is inspired by the same influences as our culinary options, reusing the same ingredients from the kitchen, with a touch of spice.

Our guests can enjoy the full experience of Boubalé’s concept, from beginning the evening with a cocktail that matches the taste of the dishes and mezzes available at the bar.

Our guests can enjoy the full experience of Boubalé’s concept, from beginning the evening with a cocktail that matches the taste of the dishes and mezzes available at the bar.

IN YOUR OPINION, WHAT MAKES LE BAR DE BOUBALÉ STAND OUT FROM COMPETITORS; WHAT ARE THE ELEMENTS TO THE TEAM’S AND VENUE’S SUCCESS?

The team spirit and personalised service at Le Bar de Boubalé really set it apart from the rest. With its array of audacious, creative cocktails on offer and its distinctive decor, the bar offers visitors the chance to escape to a vibrant, magical place. Le Bar de Boubalé is more than just a place to visit - it’s a way of life.

HOW IMPORTANT IS SUSTAINABILITY TO THE VENUE; HOW ARE THESE SUSTAINABLE PRACTICES EMBEDDED THROUGHOUT THE BAR AND ITS PROCESSES?

We base our recipes on sustainability, reusing leftover items from the restaurant, alongside seasonal, local produce to craft the creative cocktails. In 2023, we won the ‘Best Sustainable Bar in Paris’ award at the Food & Drink Awards, which highlighted our commitment to employing sustainable practices where possible.

WHAT WORDS OF ADVICE CAN YOU OFFER FELLOW HOSPITALITY VENUES LOOKING TO RAISE THE BAR AND PROVIDE GUESTS WITH UNPARALLELED EXPERIENCES?

It is so important to listen carefully to your guests. This allows you to catch the small requests, concerns and wishes that will make their visit extraordinary.

WHAT ARE THE VENUE’S SHORT AND LONGTERM GOALS?

Our constant goal is to be a true reference in the Parisian bar and hospitality scene - we want Le Bar de Boubalé to be a renowned place that visitors will seek out when they visit the city. A longerterm goal is to be listed in the World’s 50 Best Bars. We made it into the top 500, but to be included in the top 50 would be a great achievement.

www.legrandmazarin.com/restaurant

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

Bizimply

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

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

Zonal 0333 234 1210 www.zonal.co.uk

ZonalRetailDataSystems zonaluk

Cult Furniture

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

Woodberry 01926 889922

mail@woodberry.co.uk www.woodberry.co.uk

Amaro Montenegro +44 751 609 8527

miriam.pomioli@montenegro.it www.amaromontenegro.com @amaromontenegro_ww amaromontenegroglobal

Beluga Vodka www.vodka-beluga.com @vodkabeluga belugavodka noblewoodgroup

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

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

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

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

HEINEKEN

+44 (0)131 528 1000 www.heineken.co.uk @heinekenukcompany heinekenuknews heineken

Hoxton Spirits London 020 3892 6780

hoxton@hoxtonspirits.com www.hoxtonspirits.com @hoxtonspirits HoxtonSpirit

Lanchester Wines 01207 521234

sales@lanchesterwines.co.uk www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines

Paragon Brands

+44 (0) 161 390 0019 hello@paragonbrands.co.uk www.paragonbrands.co.uk @paragonbrands paragonbrands @paragonbrands

Pernod Ricard UK www.pernod-ricard.com/en @pernodricard pernod-ricard

Thatchers Cider 01934 822862

info@thatcherscider.co.uk www.thatcherscider.co.uk @thatcherscider ThatchersCiderCompany @thatchers_cider thatchers-cider-company-ltd

The Secret Garden Distillery 0131 285 6833

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

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

Midland Snacks 01536 204200

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

REAL Hand Cooked Crisps 01536 204200 info@taytogroup.com www.realcrisps.com @realhandcooked real-handcooked

HOSPITALITY ORGANISATIONS

Licensed Trade Charity 0808 801 0550 enquiries@ltcharity.org.uk www.licensedtradecharity.org.uk @ltcharity licensedtradecharity licensed-trade-charity

Golden Wonder 01536 204200

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

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

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

The Spirit Lab 07925 784446 director@spiritlablondon.com www.spiritlablondon.com @spiritlab.academy spiritlablondon

UKHospitality 020 7404 7744 info@ukhospitality.org.uk www.ukhospitality.org.uk @ukhospitality UKHospitality ukhospitality

McCain Foodservice Solutions www.mccainfoodservice.co.uk @mccainfoodserviceuk

@McCainFoods_B2B mccain-foodservice-gb

To advertise in Bar Magazine, please contact the team on 01795 509109 or email manjeet@cimltd.co.uk / jazmine@cimltd.co.uk

@barmagazineuk Bar Magazine barmagazine.co.uk

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