Bar july 2013

July 2013

www.barmagazine.co.uk

Developing premium bar excellence

Leon Dalloway from C.O.L.D Bar, London winner of the “Inspired by Sloane’s” 2013 International Cocktail Competition

Available from Toorank UK Ltd. and all good local wholesalers nationwide.

ge

an

w

ard

Bo

R alk

Why use real wood when tiles look so good?

Durable, easy to clean and fade resistant, these wood effect tiles from our Boardwalk range combine the beautiful look and feel of natural wood with all of the benefits of porcelain tiles.

For more information on wood effect tiles please call the sales team.

As World Gin Day proved last month, Britons’ love of gin is undiminished.

This annual fixture gets bigger and bigger each year and now coincides with events around the globe as well as in the UK, such as the Ginstock festival in London.

New brands were launched such as Opihr and Masons Yorkshire Gin, hot on the heels of other newcomers such as Warner Edwards and Pinkster. In this issue, we examine the continuing gin craze and how bars are responding to it – including some that are creating their own house gins.

With summer hopefully here for good, we look at seasonal ideas from gin punches through to bar food and mixers as well as the latest in craft beers.

While drinks are of course important, the challenge is to keep customers coming back for more so in this issue we focus on loyalty as part of a report on marketing for bars, pubs and clubs.

We also look at the latest trends in members’ clubs – the ultimate in loyalty.

Mark Ludmon Editor

www.twitter.com/barmagazine

Cover picture: Leon Dalloway, winner of the Sloane’s Gin Inspired by Sloane’s competition. See page 39.

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

CONTENTS

JULY

14

39

16 Regulars 7 News 66 Barhopper Profiles 10 The Melville, Edinburgh 12 Angelica, Leeds 14 The Beagle, London 16 Upper Deck, Christchurch 22 Novus Leisure

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

Drink 25 News 33 Beer 39 Gin 44 Mixology 49 Mixers Features 19 Focus on members clubs 53 Bar food 57 Marketing and loyalty

© 2013 CIM Online Limited, The Goods Shed, Jubilee Way, Whitstable Road, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher.

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

www.barmagazine.co.uk |5

be part of the next big thing... with thE tOtALLY wiCKED POiNt OF SALE StAND • Features disposable & rechargeable electronic cigarettes and cigars • UK & USA manufactured e-Liquid • Totally Wicked backed guarantee

LiCENSEES

CLAiM YOUR

FREE

ELECtRONiC CiGAREttE AND UK MANUFACtURED

RED LABEL E-LiQUiD CALL 01254 297094 FOR MORE iNFORMAtiON

ELECtRONiC CiGAREttES FROM

£5.99 RRP

To find out more or purchase your own POS stand, visit www.b2b.totallywicked-eliquid.co.uk or call 0845 602 9661 Pillbox38 UK Ltd, Stancliffe Street, Blackburn, Lancashire, BB2 2QR.

TW_POS_Advert_0613.indd 1

20/06/2013 15:06

news

Luminar to invest in comedy and Oceana revamp Nightclub operator The Luminar Group is to roll out Jongleurs comedy venues in partnership with the brand’s operator Momo Leisure.

It has launched the first joint venture in Cardiff after revamping a building next to its Oceana club in Greyfriars Road. With a capacity of 200, the new Jongleurs has created 20 full- and part-time jobs.

More comedy clubs are planned across the UK over the next two years with Luminar, including three scheduled for this year. Sites being considered include Southampton, Leeds, Brighton and Plymouth.

Separately, Luminar is also investing £1million in its Oceana nightclub in Bristol to create “an entirely new concept” for the Oceana brand with three large clubs under one roof. Due to be completed in September, it will set the blueprint for other venues within Luminar’s 55-strong estate.

The Bristol club, which opened eight years

New-look Oceana Bristol

Intertain, which operates 35 bars including the Walkabout chain, has restructured its equity to help it invest in its existing estate and acquire new sites. In addition to the equity held by management, a stake has been acquired by Barclays Ventures with the expectation that the remaining equity will be acquired jointly by TPG Opportunities Partners and Goldman Sachs.

ago, will recruit 30 extra staff on top of the existing workforce of 100 to deliver high service standards. New sound and lighting systems will also be installed.

Other investments at Luminar include the company’s first intranet for its 2,000 employees to support two-way communication. It is part of a culture change at Luminar after the clubs were saved from administration by a team led by chief executive Peter Marks.

More on Luminar on page 57.

A stylish bar (pictured), a pizzeria and an outdoor terrace feature within the new Everyman Cinema in the Trinity Leeds development.

It has been designed by hospitality specialist Fusion Design & Architecture which has worked on other Everyman cinemas.

Picture by Richard Southall of Emphasis Photography.

Casino revamps bar and drinks

Drake & Morgan prepares for growth

The bar within Manchester’s entertainment and gaming venue Manchester235 has undergone a major refurbishment.

Formerly called Fusion, it is being relaunched as Vega Lounge – named after the second brightest star in the northern hemisphere and a nod to Las Vegas which has inspired the interior design.

A new food and drink menu, including new cocktails and serves, has been developed by Bolton-based bar consultancy Escapade Bars UK. New drinks will include The Vault which is a cocktail presented in a modified mini safe with a working lock, TNT explosives on the side and lit sparklers. Shots Roulette features a mini roulette wheel with shot glasses while Poker Face is a cocktail served on a mirrored mat in a large tulip glass and an ace of spades playing card.

Operated by London Clubs International, Manchester235 in the Great Northern complex on Deansgate also includes private bar Icon and two restaurants.

Drake & Morgan, which operates five barrestaurants in London, has announced a series of internal promotions as it prepares to expand with eight new sites by late 2015.

Operations manager Taskin Muzaffer has been promoted to business development director. The former bartender joined Drake & Morgan in 2009 as the launch general manager of the first bar, The Refinery in Southwark.

His former role has been taken over by Paul Loebenberg, who was general manager of The Folly. Paul has been replaced by his deputy, Foni Tsouvallas.

Lisa Yearwood has been promoted from general manager at The Drift to head of marketing for the group.

Sam O’Neil has moved from general manager of The Refinery to launch The Happenstance on Ludgate Hill this month as general manager.

The Allium Bar at the Bath Abbey Hotel in Bath city centre is being relaunched as a destination bar after the appointment of a new bar manager. Andrew Fisher (pictured) was formerly manager of the wine bar at Bordeaux Quay in Bristol, manager of the Vanilla Rooms at Park House private members’ club in Cardiff, single malt whisky brand ambassador for Diageo and brand ambassador for Belvedere. More on page 66.

Ricker Restaurants has opened Casa Negra, specialising in Mexicanstyle street food, in Hoxton, east London, in the former site of the Great Eastern Dining Room which founder Will Ricker opened in 1998. The venue includes basement club Casa Playroom in what was formerly called Below 54 and GG’s.

It follows Ricker’s success with Mexican restaurant La Bodega Negra in Soho.

Star Pubs & Bars has invested in a refurbishment of The Somerset House in Clifton, Bristol, to bring “the feel of a stylish London bar” to the city, appealing to young professionals. It included the conversion of a small unused kitchen into a theatre-style operation. With toilets moved to the first floor, it has increased seating and space for customers. www.barmagazine.co.uk |7

news D&D London has opened a pop-up cocktail and jazz bar at Quaglino’s in St James’s, London, with an Art Deco-inspired Martini bar, private “drinking den” and boutique alcoholic popcorn bar. The Hutch Club is named after Leslie Hutchinson, a cabaret star of the 1920s and 1930s who performed at Quaglino’s. The Popcorn Bar was created by Joe & Steph’s Gourmet Popcorn, with alcoholic flavours such as gin and tonic using No 3 London Dry Gin. The Hutch Club runs to August 31.

A team of nightlife entrepreneurs led by Diego Lijtmaer have opened a “hidden” new cocktail bar and live music lounge in London’s West End. The Key is accessed through a deli in Margaret Street using a password available by direct messages on Twitter via @TheKeyLondon.

Cocktails have been created by mixologist Andy Mil such as Day at the Fair made with bubbleguminfused tequila, pineapple and lime juice shaken in a goldfish bag with orange blossom water and Aperol.

The team behind Bodo’s Schloss in London are to open an underground Russian-themed vodka and caviar bar in Kensington.

Diego Bivero-Volpe and Antoin Commaine plan to launch Ruski’s Tavern in September. The menu of Russian classics will include dishes such as a black bread, steak tartare and caviar-layered sandwich while shots will be served in matryoshka dolls.

Revolution Bar operator Inventive Leisure has appointed Jimmy Del Giudice (pictured) to the board as operations director. He has worked in the business for 21 years, working up through a number of operational roles to operations manager 10 years ago. He was heavily involved in the development of rum concept Revolucione De Cuba.

8| www.barmagazine.co.uk

UK bars and bartenders shortlisted in global awards Britain’s bars and bartenders have been named finalists in the industry’s international Spirited Awards, run as part of Tales of the Cocktail in New Orleans.

Callooh Callay (pictured) in Shoreditch, east London, is a finalist for the title of world’s best cocktail bar – the only UK bar in this category.

It faces competition from the likes of Clover Club, Death & Co, Milk & Honey and The Dead Rabbit in New York, Black Pearl in Melbourne and Candelaria in Paris.

Callooh Callay’s Andrea Montague is a finalist for international bartender of the year alongside two other UK-based bartenders, Simone Caporale of the Artesian Bar at London’s Langham Hotel and Marian Beke of London’s Nightjar.

Nightjar joins the American Bar at London’s Savoy hotel and 69 Colebrooke Row in Islington, north London, as finalists in the category for world’s best cocktail menu. Fluid Movement’s Worship Street Whistling Shop in London is the sole UK finalist in the category for world’s best drink selection, while The Zetter Townhouse bar in Clerkenwell, London, and the Beaufort Bar at The Savoy are finalists for best hotel bar.

The shorlist for best bar mentor includes UK-based mixologist Wayne Collins, global manager of Mixxit, the training and cocktail development arm of drinks company Maxxium.

Winners will be announced on July 20 as part of Tales of the Cocktail which runs from July 17 to 21. Full list at www.barmagazine.co.uk.

JuJu and McQueen win London awards McQueen in Shoreditch was named best bar and JuJu in Chelsea gained the title of best late-night bar in this year’s London Club & Bar Awards.

Best hotel bar went to Sanctum Soho while the award for best bartender went to Walter Pintus, head bartender at the Rivoli Bar at The Ritz hotel. The title of best restaurant bar went to Nozomi in Chelsea.

The 2&8 Club at Morton’s in Mayfair was named best members’ club while members club Maddox received the award for outstanding achievement to London nightlife. Pacha London in Victoria was named best dance club while DSTRKT in St James’s was best club.

Best interior design went to Bodo’s Schloss in Kensington, created by Antoin Commane and Diego BiveroVolpe with Piers Adam and Nick House of Brompton Brands and designed by Cheeky Tiki.

McQueen

One of the biggest beer gardens in Liverpool has opened at the two-storey Bierkeller in the Liverpool One development, with room for more than 150 people. The venue, which opened in November, has three bars, Around the World in 80 Beers, the Bierkeller and Shooters sports bar. Other Bierkellers are in Manchester and London.

Quality and service more important than price More than four out of five people put quality of a venue and service above the price of drinks when planning a night out, according to a survey for bar operator Bed. The research found that 84 per cent of people aged 18 to 60 said price was less important than quality and service and 44 per cent said they were put off going to a bar or club by poor service.

Nearly 90 per cent said they liked to dance on a night out but 65 per cent believe old-style nightclubs do not cater for their needs. Two in five people said they were put off going to nightclubs because they expected to be surrounded by students.

The survey was carried out by Onyx Media for the operator of the late-night Bed bars in Woking, Reading and Torquay. Bed director Charles Johnson said: “People are getting more sophisticated in their entertainment needs. They love dancing but are put off by the images they see of old-style nightclubs.”

advertorial

The Artis professional emporium Everything in one place, for the table and bar

bespoke banquette seating

t +44 (0) 1953 854 009

e sales@craftwood-uk.com

w www.craftwood-uk.com

Cutlery

Tableware

Glassware

Barware

Trend unveils luxurious Metropolis tile range

T

rend GB’s Metropolis collection of hand-crafted Italian glass mosaic tiles comes in a rich assortment of colours and textures that are perfect for dazzling effects in pubs, bars, clubs, restaurants and hotels. Made using up to 75 per cent post-consumer recycled glass and priced from £275 per square metre, Metropolis is supplied in modules measuring around 31cm x 29cm in size and 4mm thick, either pre-mounted onto the Trend+ reactive polyurethane backing system or with a clear plastic film on the face, for ease of tile laying. The material is frost, chemical, fade and thermal shock resistant.

Call 0800 044 5395, email info-gb@trend-group.com, or visit www.trend-group.com.

The Art of Artis; half a century of heritage, sourcing the world’s finest products for the table and bar; working with you to make your creations masterpieces T: 020 8391 5544 F: 020 8391 4595 sales@artis-uk.com www.artis-uk.com

www.barmagazine.co.uk |9 Bar_Mag_generic_ad_86x252mmh_AW.indd 1

20/05/2013 09:20

venue profile

The Melville

Malcolm Gray and John Eastwood have transformed a run-down pub in Edinburgh’s west end

A

neglected local pub in Edinburgh’s west end has been transformed into a bright and buzzing bar by two entrepreneurs. Malcolm Gray and John Eastwood, who live in the area, were regulars in the Melville in William Street until it fell into disrepair.They have now spent £250,000 on developing it into “the perfect local”,The Melville Bar, adding high-quality food and cocktails to match the smart new interior.

The pair have over 30 years’ experience in hospitality between them and, under their Wood and Gray operation, run other Edinburgh businesses including the Earl of Marchmont pub and The Atholl boutique hotel. They drew on the expertise of Falkirk-based design specialist WorkInDesign which is best known for its work with chef Rick Stein such as Rick Stein’s Fish in Falmouth.

Over the three-month refurbishment, the interior was improved to maximise space for customers and make it more functional behind the bar. For furniture and interior detailing, they turned to Ambience Design to create a lighter, more welcoming look.

The colour palette is a mix of cream and muted grey, with mirrors running along the top of the walls reflecting natural light flooding in from opposite the bar. New artwork is mainly by Edinburgh artist Rachel Bell.

Previously dark, the interior no longer

10| www.barmagazine.co.uk

feels claustrophobic thanks to the mirrors, large windows and neutral colour scheme.

Originally a deep mahogany colour, the bar itself is now made of light, grey wooden panelling topped off with a solid oak top.

The LED mood lighting system changes appropriately throughout the day which, like the new sound system, is controlled by an iPhone app.

As it was previously more of a sports bar, Malcolm and John did not want to alienate loyal customers and put four TVs around the bar in each corner, linked to Sky HD. “When refurbishing the Melville we had a clear idea of what we wanted to achieve,” Malcolm adds. “Both of us live round the corner so the idea really was to create somewhere we would want to go ourselves.”

They brought in bar manager Supot Yampo who has over 12 years’ experience working in bars in Scotland. He has created a menu of vintage and modern classics from an Old Fashioned made with Jim Beam bourbon to a Woo Woo, Chocolate Martini, Japanese Slipper, Sex on the Beach, Chambord Bellini and White Russian.

Supot has worked with John and Malcolm to develop an extensive list of spirits including 50 single malt whiskies. There is also a good range of beers, including 10 on tap such as Peroni Nastro Azzurro, Erdinger, Cobra and Singha and ales such as Ruddles and Brains’ Milkwood. More world beers

are available in bottles such as Budvar and Leffe.

A food menu has been devised by Mike Mathieson, a protégé of Albert Roux, including traditional Scottish dinners and platters. The signature Melville Burger is made from 100 per cent Aberdeen Angus beef, served with three-times-cooked handcut chips, pickle and salad plus optional extras including haggis.

Open daily from 11am to 1am, the bar now appeals to a much wider audience.

“We don’t want it to break the bank for people to go out for a nice meal,” Malcolm says. “We want to offer them a fantastic experience made up of good-quality food and drink, a comfortable environment and a warm, friendly ambience.”

Where to find it 19-25 William Street Edinburgh EH3 7NG Tel: 0131 225 1358 www.themelvillebar.com

Who did it Design: WorkInDesign Interior design, furniture: Ambience Contractor: Cornhill Building Services Wallpaper: Ian Smith Design Artwork: Rachel Bell Lighting, sound, security: Seeland System Integration

NC CONTRACT FURNITURE UK Seating Manufacturers From site survey to full installation

T: 01992 50 55 33 • E: info.nccontracts@yahoo.co.uk • www.nccontractfurniture.co.uk

Pop uP Power Supplies Ltd. Safe

Silent

Secure Power

Electrical power that pops up out of the ground when you need it and hides underground when you don't.

Suppliers of

Pork Scratchings, Pork Crunch Pork Crackling We also supply...

Crisps - Nuts - Sweets - Bar Sundries Order online at:

www.mrscratchings.co.uk Please quote ref: sc001

“Our aim is to be your preferred supplier of choice”

☎

(01274) 670044 enquiries@mrscratchings.co.uk

Unit 2, Chapel Road, Low Moor, Bradford BD12 0QW

Deliveries Nationwide

In Ground Unit Parks Parks Markets Markets Historic Historic Areas Areas

JT 03 Pop uP Unit Town Town Centres Centres Shopping Shopping Centres Centres

contact: Mike Brown Tel: 020 8551 8363 Email: mbrown@popuppower.co.uk

www.popuppower.co.uk www.barmagazine.co.uk |11

venue profile

Angelica D&D London has opened its first bar and restaurant outside of the capital in the new Trinity Leeds development

T

raditionally, you wouldn’t go to a bar in a shopping centre expecting too much from their drinks.That is not the case at the new Trinity Leeds leisure and retail development in Leeds city centre. Living Ventures has opened The Botanist and The Alchemist, on the lowerground and first floors, but if you take a lift up to the sixth floor, you come out at Angelica, the first bar and restaurant to be opened by D&D London outside of the capital.

Angelica has been designed as a classic “grand café”, made up of an informal restaurant, bar and garden – a wrap-around terrace with views across the city. As with other D&D London bars and restaurants, it was designed by Conran & Partners under lead designer Tina Norden. While it is a bustling grand café in the daytime, the interior and lighting allow the space to transform into more of a laid-back cocktail bar in the evening. “Angelica’s interior is light and airy, with a limed oak floor that extends out onto the all-weather terrace,” Tina adds.

In the centre is a circular pewter bar staffed by a team headed by general manager Jon Pinner, a former bartender who was previously manager of SkyLounge cocktail bar on the 13th floor of Leeds’ DoubleTree by Hilton hotel and manager of the private members bar at Oracle in Leeds.

As well as putting together an extensive wine list, Jon has an expert team of cocktail bartenders, presiding over a list that is

12| www.barmagazine.co.uk

strong on fresh ingredients and infusions.

The cocktails, ranging from £8 to £11.50, include many of the classics plus signature drinks such as Beyond the Sky, mixing Disaronno amaretto with fresh cranberry juice, sweet basil, vanilla syrup and fresh lemon juice. Jose Cuervo Tradicional infused with peach and cinnamon is the base for the Estupendo, mixed with cinnamon syrup, agave syrup, peach puree, lemon juice, egg white and a dash of Peychaud’s Bitters.

Some of the best cocktails from D&D London’s bartenders in the capital are featured on the menu including The Deer Hunter, created by Nebojsa Kutlesic, bar manager at Skylon, which combines Dalmore whisky with Pedro Ximénez sherry, Choya sake and chocolate bitters.

There is also a list of barrel-aged cocktails such as a twisted Negroni made with Tanqueray Gin, Aperol and three vermouths – Martini Rosso, Antica Formula and Dubonnet. The barrel-aged Mandarine mixes Yamazaki 10 Year Old and Mandarine Napoléon with Lillet Blanc, Cherry Heering and lemon juice, priced £12.50.

Executive head chef Lee Bennett most recently headed up five luxury restaurants in the Equinox complex in Singapore and trained under top chefs such as Gordon Ramsay, Pierre Gagnaire, Alain Ducasse and Marcus Wareing. But, returning to his Yorkshire roots, he has focused on “good, honest food cooked properly”. Dishes range from salads, burger and steak to fresh crab

Where to find it Trinity Leeds, Boar Lane Leeds LS1 6HW Tel: 0113 897 0099 www.angelica-restaurant.com

Who did it Design: Conran & Partners Bar, wine wall: Concept Bars Table lamps: Into Lighting Furniture: Conran Contracts Open kitchen: Cater Design Contractor, joinery: Crane Interiors and Schezuan beef, while freshly prepared sushi and sashimi are available from the raw bar. The inventive bar food menu includes gourmet popcorn with goat’s cheese and pepper or chilli and caramel.

Breakfast is served from 10am seven days a week, through lunch and dinner to 11pm, although the bar is open until as late as 1am on Fridays and Saturdays. One floor down from Angelica is D&D London’s other restaurant, Crafthouse, where the focus is more on the food. Here, dishes include a 900g 35-day aged rib of beef on the bone and a Barnsley double lamb chop, cooked in the only Josper Grill in Yorkshire.

Although Crafthouse’s kitchen is also headed by Lee, it is positioned as a separate business. The interior was also designed by Conran & Partners, and there is a short cocktail list. Both are also accessed via a street-level lift in Boar Lane as well as through the shopping centre. Crafthouse even offers views of Leeds – but just not quite as spectacular as Angelica up on the sixth floor.

CONCEPT+ BESPOKE BARS FOR THE HOSPITALITY AND LEISURE INDUSTRIES FULL BAR BUILD & FIT OUT CRAFTHOUSE & ANGELICA We provide quality functional bars for any environment and anyone that is serious about bars.

We have been assocaited with the world’s leading brands of equipment for many years so we can provide all the equipment needed to complete you bar.

This is why Concept are chosen as bar consultants, bar specialists and bar builders.

Concept Bars T: +44 (0)1484 852 666 • E: info@conceptbars.com W: www.conceptbars.com

Benito Chair by JA Upholstery upholstered in Agua’s New “Ocular” with Agua Cashmir

Showcased here is a sneak preview of the NEW “Ocular” collection by Agua, due to be released later this year. Having built a reputation for being at the forefront in the development of technical textiles for the Leisure and Hospitality sectors, Agua is in the midst of developing this new collection, offering designers an exciting new concept for interior seating. Ocular will comprise several striking and dramatic designs, including one which is made to look like wood but has the soft and tactile comfort of a fabric. Watch this space!

T: 0208 205 0050 W: aguafabrics.com www.barmagazine.co.uk |13

venue profile Where to find it 397-399 Geffrye Street, London E2 8HZ Tel: 020 7613 2967 www.beaglelondon.co.uk

Who did it Design: Fabled Studio Sound system: Funktion-One

Beagle A cocktail bar, restaurant and coffee shop has been created by brothers Darren and Kieran Clancy in east London

D

arren and Kieran Clancy are old hands at spotting the potential of out-of-the way locations. As the founders of Krankbrother, they organise music events in places such as rooftops and yachts and pool parties in luxury hotels. For their first bar, the brothers came across railway arches tucked down a side street in Hoxton, east London, but next door to a new station on the London Overground line. “We chanced upon these three beautiful railway arches next to Hoxton station and were blown away by the site,” Danny says. “The arches were in immaculate condition and have some beautiful features – perfect for a restaurant and bar.”

They named it Beagle after a locomotive on the former North London Line that once ran on the viaduct above. Making the most of the structure of the three arches, they have made it a bar, restaurant and coffee shop, with a large south-facing outdoor area. For the interior design, they turned to Fabled Studio, which had worked with Danny on creating his Bonnie Gull Seafood Shack in Fitzrovia, London. The practice, headed by Tom Strother, Steven Saunders and Simon Gallagher, has designed other hospitality interiors including The Luggage Room at the London Marriott Hotel Grosvenor Square and Restaurant Gordon Ramsay in Chelsea. “We were inspired by the Victorian railway carriages from the old North London railway line that used to run overhead, mixing this

14| www.barmagazine.co.uk

with industrial fittings and finishes to complement the industrial vernacular and history of the arches,” Tom explains.

The palette of pared-back aged finishes includes raw blackened steel, antique industrial mirrors and Steampunk-inspired light fixtures. The wooden flooring has been made from reclaimed railway sleepers, complemented by timber louvered walls and bare brickwork. The venue’s glazed frontage is framed in black metal with pivoting windows for opening up the bar and the restaurant on sunny days. The seating area outside is framed with planters made from sleepers, with seating for up to 60 people.

Darren and Kieran brought in young chef James Ferguson, formerly head chef at the nearby Rochelle Canteen in Shoreditch.

“The daily changing menus at Beagle offer good, honest, homely cooking with

the best of British ingredients,” James explains. “Some dishes have a touch of the Mediterranean – a region which gives me great inspiration.” Typical dishes include pig’s head croquette, whole wild sea bass with samphire and cucumber, and custard tart with poached rhubarb.

The bar manager is Myles Davies, formerly of London bars Viajante, Hix Soho and Green & Red. Working with Shaker Consultancy, he has put together a drinks menu full of fresh flavours and an emphasis on British spirits such as the Beagle Martini made with Chase potato vodka, gin, caraway and coriander bitters. Pine-infused Beefeater Gin is the base for the Pine, mixing it with Cocchi Americano vermouth, Kamm & Sons ginseng spirit and soda water. More classicstyle drinks include the Krank, combining Chivas Regal whisky, Cocchi Americano, The King’s Ginger liqueur and homemade rhubarb bitters.

The house Bloody Mary uses a chorizoinfused vodka and the bar’s own spice mix.

This is listed under the banner of “hangover cocktails” along with drinks such as the Unbeeten, mixing Kamm & Sons with beetroot juice, apple juice and seasoning.

The back-bar has an eclectic collection of spirits and liqueurs plus London craft beers such as Crate Lager and IPA from the Crate Brewery, Kernel Table Beer from The Kernel Brewery and Hopspur amber ale from Redemption. There is an extensive wine list, leaning more to the Old World.

While the coffee shop is open from 7am, the bar and restaurant run from lunchtime until midnight seven days a week. With its expertly made cocktails, friendly service and stylishly industrial design, Beagle stands out among the continuing wave of new bars in Shoreditch and Hoxton.

OUTDOOR FURNITURE FROM ANDY THORNTON

Call: 01422 376000 Email: sales@andythornton.com Buy online: andythornton.com

NEW BROCHURE OUT NOW

Outdoor Furniture. Smart Prices.

Rattan Chairs, Rattan Tables and Rattan Sofa Sets 4 PIECE SOFA SET FROM

£329

FLIP TOP S TA C K A B L E

MUSTIQUE

FROM

£29.99

TA B L E S

FROM

£59 .99 C AY M A N

FROM

£44.99

S TA C K A B L E ARUBA ROUND BISTRO

CHAIR

ROUND or SQUARE

FROM

M U S T I Q U E TA B L E S FROM

TA B L E

£24 .99

FROM

£29 .99

£54 .99

AVAILABLE FROM STOCK - IMMEDIATE DELIVERY

0115 9207528

smar t

www.smartleather.co.uk info@smartleather.co.uk I N T E R I O R S Q U A L I T Y

C O N T R A C T

F U R N I T U R E

www.barmagazine.co.uk |15

venue profile Where to find it Christchurch Harbour Hotel & Spa 95 Mudeford, Christchurch Dorset BH23 3NT www.harbourhotels.co.uk

Who did it Interior design: Etre Bar: Oates Construction, Strouden Joinery Curtains, cushions: Dedar Milano Chair upholstery: Dedar Milano, Zimmer + Rohde, Sekers Wall decoration: DTU Wallpaper: Cole & Son,Vescom Carpets: Ege Flooring: Grosvenor Flooring, Havwoods Flooring Reproduction lighting: 30-Something Bar stools, bar gantry: Oval 316 Artwork: David Keeping

Upper Deck Harbour Hotels Group has created an elegant bar and restaurant in Dorset

T

he Christchurch Harbour Hotel & Spa in Christchurch in Dorset has had a chequered past. For many years, the 200-year-old Regency building passed through different hotel chains, leading to deterioration and the loss of original features.This all changed five years ago when the waterfront landmark, then called the Avonmouth Hotel in Mudeford, was restored and refurbished by the small but expanding Harbour Hotels Group (HHG).

The hotel’s profile has remained high thanks to its restaurant, initially presided over by Gary Rhodes and then, since 2010, by Michelin-starred chef patron Alex Aitken. HHG has now worked with Alex and interior design practice Etre to create a new destination, Upper Deck Bar & Restaurant.

With its harbourfront location, designer Emily Tyers from Etre took inspiration from the concept of a vintage 1930s yacht and sailing boats, drawing references from the area’s rich heritage and coastline. “We were passionate about creating a space that is culturally and historically relevant to the area,” she says.

The Art Deco style of the 1920s and 1930s is especially referenced in the lighting where Etre installed faithful reproductions of historic designs. One highlight is the vintage signalling light from a ship, standing over six feet tall, which highlights the piano.

16| www.barmagazine.co.uk

“We particularly love the feature chrome angled lamps we installed to highlight feature pictures on the walls, created with historical imagery and social photography of the area,” Emily adds.

The look is enhanced by the pewter bar top and polished stainless-steel stools that are the same as those regularly used on luxury Sunseeker yachts. Subtle nautical references were made in the choice of fabrics and wallpaper such as the wide stripes in the linen curtaining and library wallpaper. A navy and mustard stripe from Dedar Milano fabrics was introduced to bring a playful feel to the bolster cushions and chair backs. The stylish look extends to the outside terrace overlooking the harbour.

Etre’s brief was to create an elegant bar and dining experience that not only created a focal point for the hotel’s guests but would also become “the place to be” for people in the area. They are certainly coming for the food, with a new menu championing fresh, local ingredients such as Poole Bay rock oysters and home-reared lamb, pork and beef. For sharing, there is the “Bring Me Food & Wine” menu while, for light bites, there is a “Quick & Simple” menu. Bar bites include marinated Dorsetsourced olives and tempura prawns with a sweet chilli sauce.

The bar specialises in classic cocktails,

priced from £7.95 to £11.95, with a promise that the bartenders can make any cocktail that guests ask for. There are also signature drinks such as the fruity Mudeford Rum Punch, mixing Bacardi 8 Year Old, orange curaçao, cherry brandy, orange juice, pineapple juice, citrus sours and sugar syrup, and the Jetty Sunset, combining Finlandia vodka, Disaronno, orange juice and prosecco.

Champagne cocktails include the Lavalicious, made with fresh strawberries and raspberries plus Finlandia vodka, Chambord black raspberry liqueur and vanilla syrup. The list of Martini-style cocktails ranges from a Polish Martini, made with Zubrowka bison-grass vodka, Old Krupnik honey liqueur, apple juice and sours, to a twist on a Daiquiri that adds pineapple juice and Chambord to the Bacardi Superior rum and citrus sours. Non-alcoholic cocktails include the Very Berry, made with fresh strawberries, raspberries and blueberries with apple juice, cranberry juice and a dash of grenadine blended with ice.

The new look to the hotel’s bar and restaurant is part of a busy year for HHG which is preparing to open the new Salcombe Harbour Hotel & Spa in south Devon next month, with a restaurant, The Jetty, again presided over by Alex. “This is an extremely exciting time for Harbour Hotels,” says HHG chairman Nicolas Roach.

TITAN

for indoor & outdoor use

cmyk

速 unfold magic How can furniture be stylish, comfortable and strong and yet be folded and/or stacked in a minimum of space? With Flexfurn magic. From lounge sofas, lights and tables to simple folding 速 of furniture chairs, time has shown every piece we create and produce is a hit. Discover the unfold magic magic Blauw C: 100% M: 92% Y: 38% K: 28%

Reinventing efficiency: UC Energy

Rood C: 5% M: 99% Y: 98% K: 1%

With the UC Energy, you can minimize your operating costs. The patented Energy heat recovery system consider-

Full range of professional folding and stackable furniture on Flexfurn.com Contact us via info.uk@flexfurn.com or call 01242 524777

ably reduces energy consumption. In addition, it ensures a pleasant, steam-free working climate while protecting the environment. Winterhalter offers the benefits of the Energy system in all its models. Your click for increased efficiency: www.winterhalter.co.uk/efficiency

lounge & design | essentials chair & table covers | trolleys | accessories

18| www.barmagazine.co.uk 1304_FLEX_ad88x262_5.indd 1

21/06/13 16:41

members clubs

In private Whether for business or pleasure, members clubs and bars are thriving across the UK, reports Mark Ludmon

T

he grand façade of The Commonwealth Club, built in 1885, in Northumberland Avenue off London’s Trafalgar Square belies a stylish lounge, bar, restaurant, internet café and other facilities plus drinks and dining from leading caterer Searcys. However, despite moving with the times since being formed above a shirt shop in 1868,The Royal Commonwealth Society that owns the club closed it at the end of June.While the reasons were not publicised, it comes at a time when a new wave of modern private members clubs and bars are challenging the traditional and long-established establishments. Over the past 20 years, modern clubs such as Soho House and Home House have shaken up the concept, followed by the likes of The Hospital Club, which opened in Covent Garden in 2004, and more recently places such as Eight’s two clubs in the City of London and the QV Bar and club upstairs at Quo Vadis in Soho.

After a few notable failures in the 1990s, members clubs are also taking off outside of London such as the award-winning 29 Members Club covering two floors of a grand 19th-century sandstone building in Glasgow city centre. Opened in 2006, it is run by Lynnet Leisure Group which also operates Glasgow bars, clubs and restaurants such as One Up, The 212 and Rogano. Designed for business and pleasure, the facilities include an oyster and cocktail bar, club, restaurant and roof terrace. Its success contrasts with closures of other clubs in Glasgow over the past decade such as the Royal Scottish Automobile Club, The Corinthian and The Hallion.

In Manchester, the more traditional St James’s Club, in an imposing building in Spring Gardens, dates back to 1825 but

newer places have taken off such as The Circle Club in Barton Arcade after being taken over by David Mallon and Craig Ince. The development of MediaCityUK around the BBC in Salford saw the opening of a stylish members’ club, On the 7th, in November on the top floor of The Landing, a conference and workspace facility supported by the European Regional Development Fund. The members’ bar, lounge and dining are run by the team behind Manchester’s Eclectic Hotels

On the 7th at The Landing in Salford’s MediaCityUK

group. The plush interior was designed in-house and, according to spokeswoman Libby Morris, fits in with the look of the company’s boutique hotels such as Great John Street in Manchester city centre. “It is influenced from all around the world but in particular New York, city chic and Shoreditch House and Soho House,” she adds. With an annual subscription of £120, members have access to facilities including private dining rooms, a snug and screening room plus other benefits. Their

Coya A private members bar was created as part of Peruvian restaurant Coya, which was launched in Piccadilly, London, in November by Arjun Waney, the restaurateur behind Zuma, La Petite Maison and The Arts Club. Housed in an impressive Georgian building, the venue also includes a downstairs bar and restaurant open to the public. However, the ground-floor dining area, bar and outdoor terrace are members only. As with the rest of the venue, the members bar was designed by David D’Almada of Sagrada Associates, who also worked on The Arts Club in nearby Dover Street. The opulent but distressed interior is inspired by old colonial Peru, with many features imported from the South American country. Artwork is by South American artists and photographers.

“A members bar was at the very heart of the concept behind Coya,” explains director Adam Bel Haj. “We were keen to offer a membership service where customers could experience a superior level of service, the best entertainment,

view internationally renowned artworks and have priority on seating in the main restaurant. I’m pleased to say that four months since we launched the membership scheme, we have a flowing and active group of members who frequently visit the bar and restaurant. We also offer members a rolling programme of music and art, which are changed on a monthly and quarterly basis.” www.barmagazine.co.uk |19

members clubs New look for The Club at The House of St Barnabas

philosophy is “to create a destination that not only fulfils the basic need to refuel but is a destination to relax, work, socialise and entertain, a destination to impress, surrounded by like-minded souls and ultimately a destination that has a feeling of ownership by the members”.

An extensive cocktail list has been put together by the bar team, including Great John Street’s bar manager Francesco Merola and On the 7th’s manager Gerard Eager who has a background in food and beverage management at hotels in Ireland.

Mostly using spirits and liqueurs from Bacardi Brown-Forman Brands, the drinks include Islands in the Steam, a mix of Bacardi Oakheart spiced rum, lime juice,

The bar at Morton’s

The Brompton Club

20| www.barmagazine.co.uk

caramel syrup and Fever-Tree Ginger Ale, and a Lychee and Earl Grey Collins made with Bombay Sapphire gin and Kwai Feh Lychee Liqueur. As well as vintage and classic cocktails, there are twists such as a Mademoiselle Bramble, adding vanilla syrup and honey to the Bombay Sapphire, and a Woodford Swizzle made with Woodford Reserve bourbon and Green Chartreuse.

Back in London, the steady flow of new members clubs continues. A second site for “global members club” Apartment 58 has opened at the base of Centre Point in the West End after the success of the first in Poland Street, Soho. Inspired by the idea of a designer apartment, it is aimed at people in the creative industries and covers four floors including a nightclub, lounge and restaurant, designed by the Michael Sodeau Partnership in conjunction with the team behind design exhibition Designjunction.

Also in Soho, bar and restaurant operator Benugo has formed a partnership to launch The Club at The House of St Barnabas in Greek Street in the autumn. After a multimillion-pound refurbishment of the Grade I-listed Georgian building, facilities will include a dining room with a supper club feel, a selection of bars and lounge spaces and a secluded courtyard garden.

Brompton Brands has been breathing new life into The Brompton Club in Kensington after opening it three years ago, aiming for the feel of New York’s Upper East Side. The interior design has been inspired by English country houses and Art Deco plus the edginess of 60s and 70s rock ‘n’ roll. As part of its high-end service, butler’s bells have been installed at every table.

After Shoreditch House brought members clubs to east London in 2007, others have arrived such as the new King’s Head Members Club in Kingsland Road. In Mayfair, Mark Alexiou and Mark Cutler are launching a new members club, Rocking Horse, aiming at the same sort of creative-industries membership as London’s The Arts Club, Soho House and The Ivy Club.

For the past 36 years, one of the stalwarts of Mayfair’s club scene has been Morton’s which, since 2002, has been owned by restaurant operator MARC. After an extensive refurbishment in 2009, it went on to develop a new basement nightclub, The 2&8 Club, with nightlife entrepreneurs Jake Parkinson-Smith and Fraser Carruthers, last year. Taking its name from Cockney slang for “state” and “late”, it is an intimate Art Deco-inspired space, designed by Mystery, with opulent mirrors and banquettes that are “stiletto-proof” for late-night partying.

Quickly becoming a destination for the rich and famous, it has gone on to be named best members club in last month’s London Club and Bar Awards, with Jake also winning the title of “sexiest host”. But rules still apply, however famous you are, with The 2&8 Club still scrupulous about keeping up standards: “Tracksuit bottoms, shorts, sports trainers or sandals are not acceptable.”

National Liberal Club Inside an imposing neo-Gothic building next to Embankment station in London is the historic National Liberal Club.

Founded in 1882, it continues to provide top-end service and food and drink in its dining room, bar and reading room.

Open from breakfast to dinner, the kitchen handles about 250 covers a day so investments have included replacing an ageing, increasingly unreliable warewasher with a new state-of-the-art Winterhalter MTR2 130. The compact two-tank rack conveyor washer also handles glassware from the bar. It automatically cleans itself, adjusts the rinse temperature, adjusts the wash pressure and turns itself off when empty.

“As a chef, it’s the speed and the quality of the wash that is important and the MTR delivers both of these,” says head chef Ken Milne. “Its built-in cleaning programme is another bonus and routine maintenance is simple. English is not the first language of some of the kitchen staff so we needed a machine that is easy to use. The MTR fits the bill as all staff need to do is push a button to start and stop the machine.”

trade profile

Novus renews Investment has put Novus Leisure in a strong position as its CEO prepares to depart, reports Mark Ludmon

W

hen Steve Richards took up the helm of the newly formed Novus Leisure eight years ago, it was made up of 36 late-night bars taken on from Urbium. Since then, a mix of disposals and acquisitions such as Balls Brothers and the bulk of Soho Clubs & Bars have left the company with 50 venues, mainly in central London but also nationally through nine Tiger Tigers. Steve is now due to step down this summer and, while a net gain of 14 sites may not be much by some companies’ standards, the business has been strengthened through investment in bars, concepts and systems.

Novus was bought last summer by investment companies Hutton Collins Partners and LGV Capital in a deal worth £100million. Since then, Steve has formed a new management team including chief operating officer Tim Cullum, who joined from TGI Friday’s where he was operations director for six years, and finance director Gregor Grant who came from pub and leisure companies such as Morrells of Oxford, Eldridge Pope and Fuddruckers in the US. Novus has been investing extensively in its estate including the revamp of the Lewis & Clark bars that it acquired in its takeover of Balls Brothers two years ago including The Last in Shoe Street and The Gable in Moorgate. Concepts within Tiger Tiger have also continued to be refreshed, such as a new burger diner in Aberdeen.

More recently, Novus completed major

Verve

22| www.barmagazine.co.uk

First floor at Bar Soho

refurbishments of three of its sites in London’s West End, all with design practice Harrison. Bar Soho in Old Compton Street – part of the Soho Clubs & Bars acquisition in 2008 – underwent a “tongue in cheek” revamp inspired by Soho’s past. The top floor has become a “boudoir”, complete with a bed, while a meeting room is dressed as a Victorian water closet. In the toilets are lip-shaped urinals. The downstairs bar is like a fairground with a carousel as well as retro TV sets lining the walls and a graffitied ceiling featuring Amy Winehouse and the Krays. “The venue isn’t a typical bar,” its general manger Das Philiotis says. “The whole place has been designed to give a once-in-a-lifetime experience.”

Another former Soho Clubs & Bars site is Jewel in Piccadilly, which has been relaunched with an opulent new look.

New spaces include the Ruby Room and Bar Blanca, with its own entrance, and two

Bar Blanca at Jewel Piccadilly

private rooms called The Boutique and The Parlour. In Covent Garden, the former Long Island Iced Tea Shop has been transformed into the opulent Verve, with chandeliers and plush booths clad in luxurious leather.

The private Mirror Bar has walls of mirrors and buttery leather sofas and tables with individual lamps.Verve’s Basement Bar, featuring a dance floor and “hidden” booths, combines exposed brickwork with red highlights. “Our revamp has seen the bar take on a stylish and sleek new look,” says general manager Ben Childs.

Despite Steve’s departure, an investment programme is in place through to next year and, last month, Novus agreed terms on a site in Leicester Square. “This year has been one of building for the future in terms of developing the customer proposition, strengthening the digital sales channel and recruiting an experienced team with the capabilities to complement and add to Novus’s highly successful management team,” Steve says. “Leaving a business that is part of your DNA is never easy but it is the right decision for me and for the business and I look forward to hearing of its continuing success.”

drink

July 2013

www.barmagazine.co.uk

A Bar magazine supplement

Gin in full bloom

The gin craze continues to flourish, with new products, new gin bars and new ideas for serves

Inside: draught and packaged beer – mixology – mixers – news

Prime European Oak for Floors & Walls

Scandafloor Wide & Narrow Oak Boards, Oak Blocks, Parquet Designs Producers, Designers, Suppliers & Installers - since 1985 Call 01253 714907

www.scandafloor.co.uk

news

Order of Gentlemen works with bartenders

A campaign is being run in bars to support a new “exclusive society” for fans of Gentleman Jack, the premium whiskey from Jack Daniel’s.

The Order of Gentlemen has been set up to raise brand awareness and drive distribution of the whiskey which is filtered twice through charcoal in contrast to only once for Jack Daniel’s.

Aimed at men aged 26 to 34, the society has three “chairmen”, including bartender JJ Goodman, one of the founders of London Cocktail Club bars. He will showcase new serves such as a Gentleman’s Sour and share cocktail-making tips.

A trade engagement programme will include a handbook and bartender training for the key serves, with spot prizes for bartenders

who impress mystery shoppers by meeting set criteria.

In the on-trade, consumers will be able to win gift experiences when they buy a Gentleman Jack drink, supported by stylish new point-of-sale materials highlighting the competition and the key serves. It will also be backed by print advertising and digital activity including social media and a website, www.whatistheorder.com.

Jack Daniel’s marketing manager Crispin Stephens said: “We believe the unique and memorable platform will resonate with our target consumers, who will be at a transitional stage of their life and looking for more discerning drinks choices to reflect their changing tastes and lifestyle.”

Zeo grows with flavours and investment

Brazilian revamp for Passoã

Freedrinks has introduced a range of flavoured variants for soft drink Zeo, which was launched last year to mimic the kick of alcoholic drinks but without the alcohol.

Zeo Burst is peach and grapefruit, Zeo Crush is blood orange and citrus and Zeo Zest has an added twist of lime. The original Zeo is a blend of 32 natural herbs and botanicals.

Zeo, which was introduced in the UK through the premium on-trade, is to receive an £8million investment, focused on London and Brighton, including a £4.2million marketing campaign starting this month.

The look of the 275ml bottles, designed by agency Blue Marlin, has been made bolder and added Russian iconography to reflect the product’s origins.

A new-look bottle has been launched for passion fruit liqueur Passoã alongside a change to the recipe.

While retaining the familiar black bottle, it now features the Brazilian flag as part of a stronger, simpler design reflecting the brand’s South American origins.

The flavour is not changing but it is now made with 100 per cent Brazilian passion fruit.

The investment in the brand prepares it for activity leading up to the World Cup in 2014 and Olympic Games in 2016, both in Brazil. In the UK, it will focus on-trade activity around Brazilian nightlife experiences, targeting people aged 18 to 24.

Assistant brand manager Ali Cloudsdale said: “Showcasing the brand’s Brazilian origins when the world is watching the nation provides the perfect platform for us to target a new, younger generation of drinkers.”

Rémy Martin champions bars with app An app promoting the UK’s best bars alongside cognac cocktails has been launched by First Drinks for Rémy Martin. The first stage of the “One Night In” collection features six different bars across London: The Artesian at The Langham hotel, Lab, The Connaught Bar, Bam-Bou’s Red Bar, Novikov and Happiness Forgets.

It recommends cocktails made with Rémy Martin VSOP Mature Cask Finish as well as tips on the best tables to reserve and where to spot celebrities. It links with Facebook, Twitter and Instagram and includes recipes for the cocktails listed.

Available for iPhone, iPad and Android smartphones and tablets, One Night In London is the first in a series of city guides from Rémy Martin. A limited number of hardback versions will be available in the featured bars.

New packaging has been unveiled by Cognac Ferrand for its Plantation XO 20th Anniversary Rum, supplied in the UK

by Bibendum. The luxury spirit is older than others produced for Plantation, first aged in ex-bourbon casks in Barbados for 10 to 12 years and then in former Grande Champagne cognac casks in France for 12 to 18 months.

Savanna Cider has appointed SHS Sales & Marketing GB to support efforts to build the brand’s position in the on- and off-trade. It follows 72 per cent sales growth year on year. SHS Sales & Marketing’s managing director Peter Butler said: “Savanna has already demonstrated its consumer appeal with the dramatic sales growth it has consistently delivered and we look forward to driving that performance even further with our extensive distribution network, strong trade relationships and channel expertise.

AG Barr is launching a new variant for its energy drink brand Rockstar Xdurance, called Tropical Orange.

It follows the launch of Rockstar SuperSours and BubbleBurst and year-on-year growth for the brand of 68 per cent.

Pusser’s 15 Year Old rum is returning to the UK after an absence of 10 months because of a supply shortage. Brand manager Peter Thornton from distributor Cellar Trends said: “With both Pusser’s rums winning gold awards at The Spirits Business Rum Masters 2013, it re-awakened interest in the 15 Year Old which had suffered from short supply.” www.barmagazine.co.uk |25

news First Drinks has appointed Helen MacKenzie (pictured) as UK brand ambassador for Piper-Heidsieck champagne.

She will educate the trade about Piper-Heidsieck and the champagne sector, including tutored tastings and training sessions. Previously, she worked on GH Mumm and Perrier Jouët at Pernod Ricard for 11 years and also held sales roles at Matthew Clark, Devaux Champagne and Winerite.

Modern interpretations of traditional East Indian punch tavern drinks will feature on the list of Gymkhana, a restaurant opening this summer in Mayfair, London.

Inspired by the colonial Indian social and sports clubs of the same name, it is the second venture for Karam Sethi, patron chef of Trishna London. The bar will stock products from the subcontinent rarely seen in the UK such as feni and arrack.

Clement Robert (pictured), head sommelier at Medlar in Chelsea in London, has won this year’s Moët UK Sommelier of the Year competition.

Second was Tobias Brauweiler, head sommelier at The Ritz, and third was Kathrine Larsen of Zuma, both in London. They faced 12 other sommeliers at a final at London’s Mandarin Oriental Hyde Park hotel.

The Balvenie has released The Balvenie Tun 1401 Batch 8, a one-off single malt married from whiskies aged in three sherry butts and nine traditional whisky casks in the distillery’s Warehouse 24.

Created by malt master David Stewart, it was launched last month at The Balvenie Whisky Fete event in central London.

26| www.barmagazine.co.uk

New font and cocktail ideas for cider A new font design has been launched for premium Swedish cider Rekorderlig as part of major investment in the brand that also includes events and cocktails.

It has a wooden tap handle and brushed stainless-steel trim plus brightly coloured LED lighting on the front which, along with the handle, changes depending on the flavour.

Marketing director Gemma Copping said: “Currently fruit cider accounts for only a small percentage of the total draught cider category and, with fruit cider driving the growth of the packaged cider category, we feel there is a real opportunity to extend this trend into the draught sector.” Rekorderlig Wild Berries has been added to the draught offering, with its

first listing in 20 of Greene King’s Premium Metropolitan pubs. It joins Apple, Pear and StrawberryLime.

It is part of a £4million investment in the brand’s Beautifully Swedish campaign, which includes a national advertising campaign, in-bar activities and events such as the Swedishinspired Midsummer House in east London’s Victoria Park for two weeks to July 5.

It serves cocktails including the Rekorderlini, a blend of Rekorderlig Pear and champagne with fresh lemon juice and chocolate syrup, and the Rekorderlig Svenska Cup, mixing Rekorderlig Strawberry-Lime, vodka, elderflower and fresh lime juice, topped with cucumber and mint leaves.

UK launch for blood orange liqueur

Revamp for Alizé liqueurs

Solerno, the blood orange liqueur from Sicily, is now available in the UK through drinks specialist Mangrove.

It was created by master distiller Lesley Gracie, the creator of Hendrick’s Gin, and can be used in cocktails or in Italian-style aperitifs.

Using a blend of three small-batch distillations in traditional stills, Solerno is made from the fresh essential oils from the skins of Sicilian blood oranges which are blended with the distillates of oranges and lemons and a neutral spirit base, then lightly sweetened with natural sugar. The fruits are processed within 24 hours to maintain the fresh, ethereal nature of the oil.

Ideas for serves include a Solerno Spritz, mixing it with Aperol and club soda, and a Solerno Bellini, combining the liqueur with blood orange puree and topping up with prosecco. The Solerno Smash is a mix of Solerno, Hendrick’s Gin, freshly squeezed lemon juice, Angostura Bitters and mint leaves.

The Alizé Passion liqueur range has been given a new look and enhanced recipe to build its premium positioning and mixability.

The new clear glass bottle with a silver top was unveiled by distributor J Wray & Nephew at last month’s London Club & Bar Awards ceremony.

A premium French vodka has been added to the cognac and passion fruit recipe of Alizé Gold Passion and the cognac, passion fruit and cranberry Alizé Red Passion, bringing it in line with Alizé Blue Passion and Alizé Rose Passion.

The ABV of the Gold and Red remains at 16 per cent while Blue – with added cherry and ginger – and the Rose Passion – with added lychee, strawberries and rose essence – stay at 20 per cent.

Plans revealed for RumFest The organisers of UK RumFest have revealed details of this year’s celebration of cane spirits which takes place at London’s ExCel on October 12 and 13.

It includes a new two-tiered ticketing system so visitors can tailor their experience to whether they are a discerning drinker

or a new enthusiast while exhibiting can be tailored depending on whether a brand is established or new to the market. This will see the introduction of the Connoisseur’s Cove area for discerning drinkers, separated from the main event. It will also have an extended Tropical Food Market.Visit www.rumfest.co.uk.

news

Glorious new spirits and liqueurs come to UK

A gin from Brooklyn, a sparkling sake, an agave liqueur and whiskeys from Utah are among a wave of products introduced to the UK by importer Eaux de Vie. Glorious Gin comes from the Breuckelen Distilling Company in Brooklyn. With an ABV of 45 per cent, it uses organic wheat from upstate New York and botanicals including lemon, rosemary, ginger, grapefruit and juniper.

Mariposa Agave Nectar Liqueur is made from 100 per cent agave tequila, premium vodka and agave nectar. With its ABV of 30 per cent, it has a more complex flavour than non-alcoholic agave syrups, including floral notes.

Ninki Ichi Rice Magic Sparkling Sake comes from the Ninki Brewery in Fukushima, part of the popularity of sparkling sakes in Japan.

The junmai daiginjo sake is given a delicate effervescence through secondary fermentation in the style of champagne. With an ABV of seven per cent, it comes in a 300ml bottle.

Eaux de Vie has added more spirits from the High West distillery in Utah which produces Rendezvous rye whiskeys. Its new Campfire Whiskey is a smoky blend of bourbon, rye whiskey and Scotch from Bruichladdich at 46

per cent ABV while the new American Prairie Reserve is a blend of a six-year-old bourbon from the old Seagram distillery and a 10-year-old bourbon from Four Roses, bottled at 46 per cent ABV. From Swedish whisky maker Mackmyra comes Brukswhisky, matured in bourbon casks and finished in ex-sherry and new Swedish oak casks plus a smoky whisky added to the blend. Mackmyra has also introduced Bee, a liqueur made from whisky, malt vodka and organic honey, and Vit Hund, an unaged whisky at 46.1 per cent ABV. Other additions to the Eaux de Vie portfolio include Capel Pisco Reservado, a Chilean muscatel pisco aged in American oak, available in a black bottle modelled after a Moai statue from Easter Island.

Eaux de Vie has also taken on classic liqueur Cherry Heering and The Teeling Whiskey Company’s Irish whiskeys Teeling and Poitin (Bar magazine, April 2013).

New variants for WKD Two new variants, Orange and Green, have been launched by SHS Drinks for leading ready-to-drink brand WKD. They made their debut in Yates’s bars, with availability due to be extended to key accounts during the coming months.

The launch is supported by a social media campaign and free point-of-sale materials.

They have the same four per cent ABV and price as others in the range, with the names referring to the colours rather than a specific flavour.

Luxardo brings cherry liqueur to UK The makers of Luxardo Maraschino Liqueur and sambuca have introduced a richer, drier cherry liqueur to the UK through distributor Cellar Trends.

Luxardo Sangue Morlacco Cherry Liqueur is made with an infusion of the same marasca sour cherries used in the maraschino liqueur but has a higher ABV at 30 per cent and has been crafted to be less sweet. Produced since the early 20th century, it matures for two years in oak vats.

The intense cherry aroma and smooth lingering taste offer a twist for classic cocktails such as a whiskey-based Blood & Sand or a Singapore Sling.

Simpler serves including mixing it with prosecco or vodka or combined with lemon juice and then topped up with soda.

Cocktails have been developed to match the cuisine at new Chinese restaurant Red Pocket at Hotel Verta by Rhombus in Battersea, London. They include the signature Dragon, made with Patrón tequila, triple sec, dragon fruit, pineapple, lime and ginger syrup, and the Sanya Sun (pictured) which combines Koko Kanu coconut rum, blue curaçao, cream of coconut, fresh pineapple, vanilla and grenadine.

A cocktail list featuring infused spirits has been created at new pub and dining room The Truscott Arms (pictured) in Maida Vale, London, launched by former theatre producer Andrew Fishwick.

Drinks created by bartender Glenn Odongo, formerly at Ruby Lo in London, include the Lady Truscott, made with lavender-infused gin, muddled blackberries and crushed ice laced with myrtle. The Little Venice combines Courvoisier, limoncello, Aperol and apple juice while The Mews Breakfast mixes Hayman’s Old Tom gin, Cointreau and shredded marmalade.

New packaging has been unveiled for two core expressions from Auchentoshan tripledistilled single malt whisky. The refresh for Auchentoshan Three Wood and 12 Years Old takes inspiration from the successful travel retail range launched in 2012, highlighting the whisky’s premium qualities.

Heineken has launched summer activity for Bulmers cider in the on-trade as part of its #beginwithabulmers campaign.

It includes sampling activity and visibility kits delivered to 10,000 pubs and bars across the UK. They highlight the Bulmers range, focusing on the newer Bulmers Cider Bold Black Cherry and Bulmers Cider Pressed Red Grape.

Russian super-premium vodka Beluga Noble has been officially launched in the UK by drinks company Mangrove after a soft launch last year. It made its debut at Royal Ascot last month with molecular serves created by the Gastronomy Guys. www.barmagazine.co.uk |27

news Invo coconut water from Thailand has been introduced into the UK through Largo Food Exports. It is pasteurised using cold water and pressure, rather than by heating, for a fresher flavour. As well as the core Pure coconut water, it comes with added Thai Lime or Pineapple. London mixologist Christian Ozzati of consultancy Strategic Drinking described it as “the best-tasting coconut water on the market, with the freshness and perfect balance of real coconut water.”

Zubrowka steps up activity with bartenders

flavoured cytrynowka and a A new programme is Picture: Addie Chinn pepper-flavoured pieprzowka, under way for Polish bison also both bottled in Poland in grass vodka Zubrowka to the 1960s. The mascot of the engage with the UK’s top events was a live owl. bartenders.

As part of the Night Owls Running throughout the programme, bartenders will summer, Zubrowka Night take part in master classes Owls involves events at run by Zubrowka’s UK brand bars such as Sketch and ambassador Pawel Rolka.

Nightjar in London and They can also enjoy a trip to the Forest of Epernay in Manchester.

Dean in Gloucestershire in July for activities It began with an exclusive tasting of vintage inspired by the vodka and the Bialowieza vodkas, including a Zubrowka from the Forest in Poland where the bison grass grows.

1960s, led by spirits expert Ian Wisniewski, in Edinburgh, London and Manchester last month. Activities will range from foraging to outdoor saunas and bison grass spa treatments.

Other spirits tasted included a lemon-

Marketer “hawks” new alcoholic ginger beer Carbonised cocktails feature on the list at Mansion Bar & Parlour, attached to the newly refurbished boutique Hotel Indigo in Earl’s Court, London. Inspired by the carbonisation trend in New York, the bar team use the Perlini Carbonating Cocktail System. The Carbonised Negroni (pictured) is made with Plymouth Gin, Campari and Rosso Antico aperitif.

Spirits specialist Mangrove has expanded its team with the appointment of a former bartender as account manager for the Leeds area. Andy Basillie (pictured) will work with premium on-trade accounts to gain distribution for Mangrove’s brands which include El Herradura, Santa Teresa, Mozart and Elements 8. Most recently an account manager for Pernod Ricard UK, he previously worked at bars such as Mojo and Lounge Bar & Grill in Leeds and The Conan Doyle and Leslie’s Bar in Edinburgh.

Distribution of Blavod’s portfolio of spirits and liqueurs, including Blavod Black Vodka, Fernet Branca, and Blackwood’s Gin, has been taken over by drinks company Hi-Spirits in the UK and Ireland.

28| www.barmagazine.co.uk

Calvados grows with new products

A drinks industry marketer is launching a new alcoholic ginger beer with a premium positioning.

Simon Wright is introducing Hawkes exclusively through the on-trade this month, promoting it for serving with ice but also in cocktails. He is taking an ethical stance, developing partnerships with not-for-profit organisations such as homelessness charity Centrepoint which will receive a share of profits.

Simon formerly worked in marketing at Greene King and AB InBev. The brand’s name is inspired by 19th-century street “hawkers” who sold food and drink such as ginger beer.

Available in 500ml bottles with a screw top, it is designed to enable bartenders to use it as a mixer and an ingredient in cocktails. It has an ABV of four per cent with a crisp and refreshing flavour and a balanced sweetness from the blend of natural gingers.

Simon said: “There’s a chance with Hawkes for top-end bars and good pubs to really take this category seriously. It’s been crying out for a truly premium-looking and superb-tasting brand but also something that’s unique and clearly stands for something.”

Efforts are being stepped up to promote Calvados Boulard to premium bars across the UK after the introduction of two new products.

The new Boulard Auguste has notes of vanilla and apple pie and hints of grilled almonds and honey and comes in a crystal-clear glass carafe with a gold label and 24-carat gold stopper.

Boulard Extra has been matured for seven years in oak, bringing smoky fragrances, coffee, tobacco, caramel, stewed apples and liquorice. Its carafe is designed to resemble apple wedges.

They join the portfolio of UK distributor Cellar Trends which previously introduced Boulard Grand Solage, Hors d’Age 12 Year Old and Millésimé. The apple brandy, produced by the Boulard family for 188 years, has grown 20 per cent in the UK over the past year.

Tea time at Dalston pop-up Tea-infused cocktails feature on the menu of this summer’s Dalston Roof Park pop-up bar in north-east London, created by bar and events company Background Bars.

Inspired by the fruit, vegetables and herbs in the venue’s garden, drinks include the Dalston’s Old Sage, made with Beefeater Gin, lychee green tea, fresh sage and lime, and the Background Garden, mixing Beefeater with blueberry Ceylon tea, strawberry, cucumber,

mint and lemonade.

The Rum-a-Mile combines Havana Club rum and Cointreau with camomile tea, watermelon, agave and lime while the Up Top is a frothy mix of Martell cognac, Oolong tea, peach, honey, pineapple and lemon.

The bar in Ashwin Street runs till October.

• SPIRITS ARE WORTH £4.9BN TO THE ON TRADE • DIAGEO HAS A 37% SHARE OF THE ON TRADE’S

1

TOTAL SPIRITS CATEGORY 1 • DIAGEO HAS INVESTED £500,000 INTO THE ON TRADE ON A MULTI-BRAND SPIRITS PROGRAMME

BarMag_perfectServe_DPS.indd 2-3

SUMMER IS FOR SHARING

CREATE THE PERFECT PIMM’S PITCHER

Whether it’s with the family, friends or just to enjoy time in the sun, many consumers head to a pub garden to enjoy these times together. This makes summer a key time for outlets to maximise drinks sales, and with the lack of national events this year, operators need to focus on other ways to encourage customers to visit pubs, stay longer and return.

Diageo’s four leading brands: Smirnoff Vodka, Gordon’s Gin, Captain Morgan’s Spiced Rum and Pimm’s, served in a pitcher or similar sharing vessel, combined with one or more mixers and the right amount of ice, is an effective way to drive overall spend per head.

Coupling this with the added value of branded glassware will create high visibility to other consumers and encourage more of them to trade up from their usual beer and wine.

Casual get togethers now account for 34% of all on trade visits - making this the biggest on trade occasion - and pub gardens make the perfect setting for consumers to meet.2 Spirit and mixer is usually the most profitable drink an operator sells and there is a higher average spend on this segment in the summer, compared to the rest of the year.3 Therefore combining the two and offering consumers inspirational drinks menus using their favourite spirits to share outside in a relaxed environment, will enhance consumers’ summer experiences and drive incremental sales for outlets.

– Fill a pitcher with ice – Add 1 part (200ml) Pimm’s – Top up with 3 parts (600ml) lemonade – Garnish with a mix of delicious fruit: cucumber, orange, strawberries & mint – 5 units per jug

THE PERFECT SERVE YOUR CUSTOMERS DESERVE!

WHAT THE CUSTOMERS SAY 78% of consumers say that presentation makes the perfect drink, therefore serving drinks incorrectly has a detrimental effect on both current and future profits - 71% of consumers say the presentation impacts on their experience and 30% would buy more spirits and mixer drinks if staff were better at serving them.4

1. Nielson CGA Strategy on trade MAT12/12/12 value 2. Alcovision June 12 3. Kantar Worldpanel Alcovision, on trade spirits vs. Alcohol occasions, Summer Apr-Sept 2009-12 vs. ROY Oct-March 2009 4. TNS Omnibus 2012

GET YOUR TOOLKIT!

Diageo wants to help operators to maximise their profits by creating ‘The Perfect Serve’ and has produced toolkits which are available to the on-trade.

Each kit includes a host of suggested serves, together with branded pitchers, drip mats, glassware and step by step information on how to serve the perfect spirit – all of which will help ensure operators’ profits this summer are not a wash out!

Perfect Serve toolkits will be available on a first come, first served basis. To order one for your pub/bar visit: www.barsupermarket.com

2013-05-28 13:25

*CGA Brand Index to 01/12/12

BEAUTIFULLY SWEDISH Rekorderlig has a clear identity that stands out in a crowded marketplace.

In the past 12 months Rekorderlig has contributed more than a third of all category volume and value growth.* 4 of the top 10 fastest selling packaged cider products are Rekorderlig.* The Rekorderlig range of fruit flavoured ciders account for 8 of the top 10 highest RSPs in the category.*

FOR SALES ENQUIRES OR POS SUPPORT PLEASE CALL 0870 24 24 608

REKORDERLIG.COM

/REKORDERLIG

beer

People’s choice New breweries and beers provide bars with plenty of choice for adding excitement on draught and in bottles, reports Mark Ludmon

F

rom Innis & Gunn and Harviestoun to Deeside and West, new bar Munro’s in Glasgow had its pick of brewers large and small when owner Maclay looked to select Scottish craft beers to stock alongside imports from the US and Europe. In London, Simon Griggs opted for Meantime from the growing list of London brewers as house beer at his new Hoxton White Horse pub, alongside brews such as London Fields Wheat Beer.

Whether on draught or in bottles, bars are spoilt for choice, with the number of UK breweries passing 1,000 by the end of last year – the highest figure for more than 70 years – according to the Campaign for Real Ale (Camra).The array of bottle-conditioned beers has grown “massively” in recent years because of new microbreweries, says Jeff Evans, author of Camra’s new Good Bottled Beer Guide. “As well as traditional British beer styles such as bitter and stout, we are now very lucky to have international beer styles such as American-style pale ales and German-inspired wheat beers being brewed on these shores.”

While the British Beer and Pub Association’s quarterly Beer Barometer continues to chart a decline in on-trade beer sales linked to pub closures, the brewing industry is still growing. Jarrow Brewery on South Tyneside, which started as a microbrewery in the Robin Hood pub in Jarrow in 2002, opens a new brewery next month to increase production of beers such as Rivet Catcher after gaining national distribution through Carlsberg.

Hampshire’s Upham Brewery, which started in 2009, has opened a new brewery to increase production from 1,000 casks per year to up to 5,000 by the end of 2015, with beers such as The Tipster and The Stakes.

Chief executive Chris Phillips says: “The beer industry in the UK is facing a serious challenge, with 52 pubs closing every week and beer sales in decline. However, we are confident that we can buck that trend.”

Old brewery names are making a comeback. In Great Yarmouth in Norfolk, after a 45-year hiatus, Lacons beer has returned through drinks distributor JV Trading and brewer Wil Wood, with ales such as Encore, made with the original Lacons yeast. London beer Truman’s is back

23 years after the old Truman Brewery in Brick Lane closed, with a new site in Hackney Wick about to start production of its first beer, appropriately named Lazarus.

Established regional brewers are working on their own experimental and craft beers such as Cardiff’s SA Brain’s 10-barrel craft brewery. Fuller’s last month launched a “new wave craft lager”, Frontier, which is produced in small batches at 4.5 per cent ABV. Lagered for five weeks, it has a deeper, more robust flavour. Brewer Rob Topham says: “The lager’s taste and credibility will appeal to premium lager drinkers who are interested in more flavoursome beer with the characteristics of lager.”

A small brewing operation has been set

www.barmagazine.co.uk |33

beer up by Bath Ales at its expanded site between Bristol and Bath to tap into growing interest in craft beers, named Beerd Brewery after the company’s Beerd bar in St Michael’s Hill, Bristol. Bath Ales managing director Roger Jones says: “We wanted something with its own identity which would allow us to experiment with new brews.”

Under experimental head brewer Shane O’Beirne, the first brews are a Hefeweizen-style beer called Superweizen!, an American brown ale and a range of porters with flavours such as chilli, liquorice, vanilla, mint and almond. “There is definitely a growing thirst for craft beer from UK consumers, which is helping the category as it generally attracts younger, more discerning consumers who might be new to the beer category and will certainly consider paying a premium if the product and service is right for them,” Shane explains. “Competition

Stout The inaugural Craft Beer Rising event in London in February was a sell-out, with consumers thirsty to try a vast range of styles. Stout figured strongly, such as Dark Side from Bath Ales, Dominion Oak Barrel Stout, Oyster Stout from Marston’s and Young’s Double Chocolate Stout, reflecting the revival in this classic style. However, the market continues to be led by Guinness, which is undergoing a major on-trade push through a “Quality Accreditation” programme after last year’s launch of a striking new font. “Diageo quality executives” were on target to visit about 3,000 managed, leased and tenanted outlets by the end of June, providing training in how to pour a perfect pint and running full quality checks on the pour and taste.

Outlets are presented with a certified accreditation plaque for displaying in the bar plus point-of-sale items to communicate the quality message. The next stage of the programme is due to begin “on an even bigger scale”.

34| www.barmagazine.co.uk

between brewers is also driving up quality and innovation, and for drinkers that means a greater range of tastes and beer styles to sample. Craft beer represents a great opportunity for pubs. Stocking a wide range of craft beers will give the customer more choice – the key is to balance the offer with local and international brews and to keep the offer fresh.”

The craft beer movement is about lager as well as ale, points out Ed Mayman, managing director of Freedom Brewery in Staffordshire.

“Consumer demand for provenance and quality in food and drink products is higher than ever and by adding craft lagers to a bar’s offering, bottled or on draught, you can ensure a premium point of difference.”

Freedom offers training because bartenders are “our last brand ambassador”, Ed adds. “Bar owners should look to get their team trained as the more knowledge they have, the better they will be at selling the products. Bar staff must be aware of the care and attention that goes into craft brews otherwise there is a danger that premium lagers will get lost alongside mass-produced brands.” He suggests bars introduce guest lagers as well as guest ales.

“It’s something that I’ve seen growing in popularity amongst more boutique bars but there’s no reason why it won’t work in a well-known chain. It would take some initial investment to get the tap and lines ready but it could be a real money spinner.”

Burger restaurant group Byron has introduced its own Byron Lager, created exclusively by Camden Town Brewery in London, with a full flavour and a cloudy appearance from being unfiltered. Sold in cans, it is also on draught at the new Byron in Beak Street, Soho. It is part of growth in canned beers in the on-trade, inspired by the US, driven in the UK by brands such as Czech beer Hobo. Proof Drinks has introduced Pistonhead Kustom Lager from Sweden’s Spendrups Brewery in 330ml black cans bearing a trademark skull. Its rock ‘n’ roll positioning and full-bodied flavour has already won it fans in the UK, with plans to introduce it in bottle and on draught.

American beers such as Brooklyn, Anchor, Fordham and Old Dominion are thriving in the UK bar trade. Leading distributor Nectar has added these and other imported packaged beers to its portfolio, now offering more than 250 lines from around the world. At the same time, it is seeing

Czech beer From pub companies InnBrighton and The Antic Collective to bar operators Mojo and Brompton Brands, premium Czech beer Krušovice has grown distribution since its official UK launch last summer. Some outlets are even taking all four options: Krušovice Imperial and the dark Cerne on both draught and in bottles. Max Alderman, operations director of London’s 31-strong Antic, says: “We wanted to offer our customers another Czech beer, but were looking for something unusual, something less mainstream than Budweiser Budvar or Staropramen. What attracted us to Krušovice is the brand’s provenance and the fact that it fits so well with the profile of our outlets which are premium-priced, high-quality local pubs offering a good selection of cask ales, bottled beers, wines, spirits and creative food menus.”

Brompton Brands, whose London venues range from The Brompton Club to The Markham Inn in Chelsea, was one of the first stockists. Its business development director Hooman Jamshidi says: “The reason we were keen to take on Krušovice was because of its strong heritage, its credentials as one of the oldest Czech beer brands, its premium positioning and the exclusive cachet which is entirely in keeping with the style of our outlets.” demand for UK craft beers such as Camden Town, Meantime, Bristol Beer Factory, Wild Beer Company and Harviestoun, says marketing manager Sue Palmer. “Nectar are seeing no slowdown in interest in these brewers who continue to produce a diverse range of products, made by people who are guided by, but not constrained by, tradition. There is also an increase in craft beer menus and food-matching information which rightfully reflects the diversity of flavours available and the level of skill and effort required to produce these products.”

TREAT CUSTOMERS LIKE KINGS.

Acquired by King Rudolph II in the 16th century, Krušovice has been brewed in the Royal Brewery of Krušovice in Central Bohemia since 1581.

Krušovice Imperial is a premium refreshing golden pilsner, expertly crafted according to a traditional recipe from the finest Czech malt, hops and spring water giving it a full flavour profile and crisp ˇerné, the dark lager, with aftertaste. Krušovice C only 3.8% ABV will surprise your customers with its mildly caramel taste and smooth aftertaste.

Krušovice is benefiting from a royal support programme and both lagers are available in 330ml bottles as well as 50L draught kegs.

UK distribution enquiries: SHS Sales and Marketing.

Tel: 01452 378 500. Email: sales@shs-sales.co.uk.

facebook.com/KrusoviceUK

NOTHING SAYS ‘QUALITY’ LIKE A PERFECTLY POURED GUINNESS

guinness_BarMag_DPS.indd 2-3

Guinness is helping drive the beer category, growing at +3% year on year, ahead of the total beer category* NEW National Quality Accreditation programme, ensuring perfectly poured pints of Guinness, endorsed

by Fergal Murray the Master Brewer

Massive multi-million pound investment throughout 2013: New Fount, New TV Ad, National Quality Accreditation Programme If you would like help to improve your Guinness quality please call the Quality Contact Team on 08457 515101 *Source L12W Total On trade, value sales, CGA data up to 23 Feb 2013 The GUINNESS and MADE OF MORE words and associated logos are trade marks. Š Guinness & Co. 2013

18/04/2013 16:16

Abro Bar Magazine Advert.pdf

C

M

Y

CM

MY

CY

CMY

K

1

23/05/2013

09:57

gin

The Gin Garden at The New Ellington in Leeds which stocks about 100 gins

Lucky gin Mark Ludmon explores the brands, serves and bars that make up the modern “gin craze”

T

his summer, there is no getting away from gin. In Leeds, a Gin Garden has opened at The New Ellington, while down in London new gin bars include 214 Bermondsey at restaurant Antico in Bermondsey Street. Gin gardens have popped up at The Gilbert Scott Bar at the St Pancras Renaissance Hotel at King’s Cross in partnership with Hendrick’s and at Indian restaurant Carom at Meza in Soho in partnership with Tanqueray. A Dutch Gin House with Bols Genever took over the upstairs bar at Callooh Callay in Shoreditch last month while Hendrick’s has been taking its Carnival of Knowledge in a vintage railway carriage around the country including the Edinburgh Festival Fringe in August. Last month, to tie in with World Gin Day, new gins were launched at the now-annual Ginstock event in London Carom Botanical Garden, open till October

– the latest in a succession of new products introduced this year.

The new “gin craze” is reflected in figures from research specialist CGA Strategy which shows that, in a declining spirits market, gin has been growing volumes by 0.7 per cent year on year in the UK on-trade and has increased by 10.4 per cent in value, thanks to premium brands.

“This growth is coming from a range of elements, such as an increase in support from bartenders which leads to greater awareness across the on-trade, which in turn attracts new consumers to the category and ultimately drives growth,” says Ian Peart, ontrade channel director for spirits at Pernod Ricard UK which looks after Beefeater and Plymouth Gin. “Another key element that is helping to maximise sales within the gin category is innovation and recent marketing activity by brands, as well as exciting limitededition creations from brands such as Beefeater.”

Bartenders’ interest in gin has been a blessing for smaller brands without big marketing budgets. “Today, it’s not uncommon for venues to have as many as 30 gins behind the bar but the real change has been in the bar staff,” points out Sian Whitelock, commercial director for Welsh

Sloane’s Gin Leon Dalloway (pictured) from Cold Bar at City of London Distillery in the City of London triumphed in the final of the “Inspired by Sloane’s” cocktail competition in Amsterdam. He and the other three winners from regional heats faced bartenders from the Netherlands for a €1,000 grand prize. The other UK finalists were Daniel Cook from Southsider Cocktail Club in Battersea, London, Alex Jones from Almost Famous in Manchester and Michael Cameron from Guy’s Restaurant & Bar in Glasgow.

More at www.barmagazine.co.uk.

distillery Penderyn which produces Brecon Special Reserve Gin. “Growing numbers of bartenders really know their gin. In the best bars, staff know the story behind everything they sell. This really gives independents like Penderyn an edge. If your gin has a unique story behind it and bartenders really understand the provenance, they’ll want to share their knowledge and tell their customers about it.” Penderyn has now created Brecon Botanicals Gin, bottled at the higher strength of 43 per cent ABV with a different combination of botanicals.

Many gins are benefiting from interest in provenance of food and drink, says Ervin Trykwoski of The Finnieston in Glasgow and brand ambassador for Scottish gin Caorunn. “With the rise of ‘foodie culture’, consumers are becoming much more discerning.Very rarely does anyone come into the bar and order ‘a G&T’ anymore.

They are brand calling, and the majority www.barmagazine.co.uk |39

gin

No 3 Gin

House gin at Roast

of these brand calls are smaller niche brands. Consumers also love to hear about the products they are buying and a true, compelling brand story goes a long way with a consumer.”

The number-one UK gin brand, Gordon’s, is also seeing growth, with value sales up three per cent year on year, according to CGA, while the premium Tanqueray is up 25 per cent. This year, the brands’ owner Diageo shook up the category with the flavoured Gordon’s Crisp Cucumber, backing it with a £1million marketing campaign. “On-trade customers often look for brands they recognise so operators should ensure they stock a range of gins including best-selling brands such as Gordon’s,” says Andrew Leat, Diageo GB’s ontrade category manager. “Premium gins are also popular, so operators should be sure to stock premium gin brands such as Tanqueray No Ten. It is important to create balance in your range so that customers have the option to trade up or try something new.”

With “luxury” spirits showing particularly strong growth, Tanqueray No Ten is itself up four per cent in value year on year, boosted by activity such as the Infused Tea and Tonic campaign. This gave bartenders access to about 50 botanicals such as lavender, rose and eucalyptus so they could create their own infused gin blends for cocktails. Pernod Ricard has tapped into this trend with last

Bloom’s pick-you-own pop-up

40| www.barmagazine.co.uk

Matt Fairhurst (pictured) of The Milk Thistle in Bristol won the No 3 London Dry Gin “Hit The Right Key” competition, challenging bartenders to create a new spin on a G&T. Matt devised The Curious No 3 which featured ingredients such as grapefruit sherbet and a juniper and coriander seed olive oil. At the final at London’s Royal Albert Hall, he was awarded an engraved crystal gin decanter worth £525 by noted designer David Redman. More at www.barmagazine.co.uk.

month’s launch of Beefeater Burrough’s Reserve, a hand-crafted, ultra-premium gin that is rested in Jean de Lillet oak barrels. This imbues it with subtle characteristics of oak and residual Lillet vermouth, recommended for enjoying neat.

New packaging for Plymouth Gin and its Navy Strength and Sloe Gin variants aims to lift the historic brand’s super-premium qualities, with a rounded, antique-style new bottle, alongside a higher price point. “The new positioning and recommended pricing reflects better the cachet of a truly artisanal gin and matches both the award-winning content and the unique heritage the brand represents when compared to its competitors,” Ian at Pernod Ricard UK explains.

Hayman Distillers is relaunching its range of Hayman’s Gin to coincide with its 150th anniversary and better emphasise its history as a family gin distiller dating back to 1863.

It features an updated logo, new labels and a new bottle design based on a bespoke family bottle from 1947 discovered in the brand’s archives. Halewood International has also launched Whitley Neill Gin in a more premium matt-black bottle, reflecting its African botanicals of Cape gooseberry and baobob.

Drinks company Hi-Spirits has expanded its portfolio of gins, taking on Blackwood’s along with other Blavod brands, joining No 209 from San Francisco and London dry gin Broker’s. “Increased consumer appreciation of gin, both as the base of many classic cocktails, as well as a modern, highly mixable spirit, is good news for the

G’Vine Jamie Jones (pictured) from Manchesterbased consultancy The Liquorists beat other bartenders from around the world to win this year’s G’Vine Gin Connoisseur Program in Cognac, home of the grape-based gin. Along with Hannah Lanfear from Boisdale in Canary Wharf, he won a place at the final in France after heats in the UK. With the theme of L’Edition Ambassadeur, it not only recognised the best bartending skills and greatest gin knowledge but also identified a potential global brand ambassador. Jamie’s prize included US$3,000, a training programme with cocktail expert Philip Duff, a presenting and media-training course, and the chance to present seminars at Tales of the Cocktail in New Orleans in July and Bar Convent in Berlin in October.

New look for Whitley Neill

category, but can also be a double-edged sword for operators,” Hi-Spirits chairman Jeremy Hill notes. “There’s now a much higher expectation amongst consumers that not only will outlets offer a range of gins, but that bar staff will have the skills and knowledge to offer a range of serves. The reality doesn’t always match the aspiration, sadly. A gin and tonic is a relatively simple serve, and when it’s well made, is one of the world’s finest cocktails – but there are still plenty of outlets that offer a very ordinary

gin

G&T at best. When we work with customers to train their staff, we focus on getting the basics right first.”

Since last year, Bombay Sapphire has been focused on the “Ultimate G&T”, distributing 60,000 balloon glasses and point-of-sale materials to the on-trade, backed by a £2.5million ad campaign.

With 95 per cent of flavour coming from sense of smell, the glassware’s balloon design keeps in more of the aromas while the stemmed design and capacity for ice keep the liquid cooler for longer. With value sales of the gin up 26 per cent year on year, the activity is continuing, supported by more advertising.

G&J Greenall is building on the success of its signature G&T serve with strawberries for Bloom Gin this year, creating a popup bar in central London last month where consumers could pick their own strawberries for serving with the gin. “The strawberries complement the unique flavour profile and botanicals of the gin but also have connotations with the English garden which was my inspiration for the gin,” explains master distiller Joanne Moore.

This year will see G&J Greenall increase activity for Berkeley Square Gin, which was introduced alongside Bloom two years ago.

It is recommended for serving in a G&T with basil – one of its botanicals – but it was designed to be smooth enough to be enjoyed neat.

More recent newcomers include the spicy Opihr, using botanicals

42| www.barmagazine.co.uk

such as cardamon, coriander and black pepper, and Masons Dry Yorkshire Gin, with citrus notes, which were both launched at last month’s Ginstock. May’s Foodies Festival in Brighton saw the launch of Pinkster, a floral pink gin made with raspberries. Distributor Eaux de Vie, whose portfolio includes gins such as Aviation, has introduced Glorious Gin from the Breuckelen Distilling Company in Brooklyn, with botanicals including lemon, rosemary, ginger and grapefruit. Illinois-based Few Spirits has brought over Few American Gin, with notes of lemon peel and warm vanilla, as part of its portfolio, along with a barrelaged gin that gains complex spicy notes from being aged in oak.

New super-premium gin Langley’s No 8 is made in a copper pot still, at the Langley distillery in Birmingham, with coriander and citrus alongside the juniper. Warner Edwards makes gin in a copper pot still on a farm in Harrington, Northamptonshire, set up by Tom Warner and Sion Edwards.

Their Harrington Dry Gin, made with 11 botanicals including home-grown elderflower, is smooth and aromatic.

Dodd’s Gin is the first spirit produced at the new London Distillery Company in Battersea, with botanicals including fresh lime peel, bay laurel, red raspberry leaf and London honey.

Lesley Gracie, master distiller of Hendrick’s, went as far as Venezuela for inspiration for a special-edition gin, armed with a portable 10-litre alembic still. Of all the plants she experimented with, Scorpion Tail proved promising with a complex deep green note. “Its intriguingly unique palate will sit well with Hendrick’s and is sure to excite and delight taste buds,” she says.

Not content with the plethora of gin brands available, some bars have created their own. Portobello Road Gin No 171 was developed by Ged Feltham of Leeds-based bar operator Leelex with Thames Distillers.

Inspired by their London bar Portobello Star, the gin’s flavour-packed profile has been such a success that it is now distributed nationally via drinks company Mangrove.

At Roast Restaurant in Borough Market, London, a house London Dry Gin has been created with Thames Distillers. With a high juniper content, Roast Gin is also made with coriander, angelica and savory. London bar group Drake & Morgan has championed Tim Moore’s Little Bird Gin, made with botanicals such as ginger, grapefruit and orange.

The outpouring of new gins poses a challenge for bars attempting to choose which to stock. Not all have the space or

Cold Bar With two working copper stills on display behind thick glass, the City of London Distillery has become a destination for gin lovers, not least because its bar stocks over 170 gins. A new cocktail menu has been introduced, mainly featuring the distillery’s own City of London Dry Gin, with a mix of classic, vintage and contemporary recipes. London Bar Consultants, which operates the bar, has also developed a “personalised” G&T offering where bartenders choose a gin, garnish, tonic, bitters and even glassware based on the customers’ preferences. For instance, goblet glasses, as used in Spain, allow more ice to be added, keeping the G&T colder for longer, points out Alfie Amayo from London Bar Consultants. “We have 11 different tonics, so the variations on one G&T is so vast, it means that you could come to our bar every day for five years and have a different G&T each time,” he adds.

Lesley Gracie in Venezuela

determination of Graphic and Cold Bar in London and The Feathers in Woodstock, Oxfordshire, which now stocks nearly 180 gins. However, Ervin from Caorunn believes that more is better. “Having an array of gins will catch the consumer’s eye and keep them coming back to try the rest of the category. Gin drinkers are loyal and aren’t afraid of exploring new brands.”

mixology

Leroy Rawlins, director and founder of consultancy Liquid Motion, on his love affair with molecular mixology

The appliance of science Molecular mixology has been in use in bars all over the world over the last few years, with a handful of London’s finest mixologists using cutting-edge techniques to create luxury cocktails through the practical use of science in the bar.

I first started to use molecular mixology around 2007. Getting my inspiration from the kitchen, I started cooking at a young age coming from a Caribbean background, learning about spices and herbs and how to match flavours together.

Having friends around from all over the world as chefs gave me an understanding of how similar the bar and kitchen are to each other.

Bringing flavours together comes naturally to me so when I heard that chefs were taking their skills from the kitchen to the bar, I started to learn the art of molecular mixology.

I would often chat to the pastry chefs, exchanging techniques and always finding out ways to improve my mixology. I loved that, with the use of science and physics, you are able to create a new taste experience, surprising your guests with different textures and layers unique to each cocktail.

Molecular mixology started off working with

the physical properties of cocktails which are created by making fruit caviars, foams and airs and using ice or heat.

The main techniques which are now used and that have become more commercial are foams which sit on top of a cocktail, normally a champagne cocktail, airs that float on top of a drink, jellies, and fruit caviars that look and have the feel of caviar but are made using spherification.

Since then it has grown, and more complex techniques are being used to create luxury cocktails. Techniques include the use of liquid nitrogen although this should only be by mixologists who are trained.

Molecular techniques should be used in a way to enhance your cocktail, changing the way the drink is presented and creating a new drinking experience. Having too many techniques in one drink can be overwhelming and the drink can get lost in itself so sometimes less is more.

My advice to bartenders starting to use these techniques would be to start off slowly and master the techniques. Then you can have an understanding of how each method can be used in a cocktail. n www.liquid-motion.co.uk

Mixologists’ corner The Elderlady At the first Cocktails in the City consumer event in Leeds, awards went to Leeds bars The Alchemist, Trio, Bibis Italianissimo and The Maven which was voted as having the best cocktail with The Elderlady.

35ml Beefeater 24 gin 15ml Elderflower liqueur 20ml Sugar syrup 25ml Fresh lemon juice 1 Egg white Shake all ingredients hard with cubed ice. Strain into a coupette.

Strawberry Rickey A twist on a Rickey at Michael Neave Kitchen and Whisky Bar which opened last year in Edinburgh.

3-4 Strawberries 37.5ml Finlandia 12.5ml Crème de cassis 25ml Fresh lime juice 25ml Sugar syrup Soda Muddle strawberries and shake hard with ice and the other ingredients except the soda. Double-strain into a Collins glass filled with ice and top up with soda.

Stir briefly and garnish with a strawberry fan.

ML

44| www.barmagazine.co.uk

One of the bars at the 27,000 sq ft South African restaurant Shaka Zulu in Camden, London, has been transformed into a champagne and oyster bar, offering oyster cocktails.

Bar manager Tony Safqi has brought together a range of champagnes including Laurent-Perrier, Bollinger, Dom Pérignon and Veuve Clicquot alongside Fine de Claire oysters from the south of France.

The Sipping Mary, a twist on a Bloody Mary, and the Smoked Vodka Oyster Martini are both served with one oyster.The Oyster Shot, inspired by a serve in Knysna in South Africa, is a measure of reposado tequila and an oyster mixed with Tabasco sauce, black pepper and lemon juice.

Cocktails include the Zwelithini, named after the reigning king of the Zulu nation, which combines a mix of fresh cantaloupe melon, lemon juice and sugar syrup topped up with Laurent Perrier Brut NV. With only weeks to go until the royal baby is due, two cocktail recipes are being promoted by drinks company Love Drinks for people to celebrate the happy occasion.

The Golden Heir, pictured above, sees 45ml of El Dorado 12 Year Old stirred with 20ml of sweet vermouth and two dashes of The Bitter Truth Aromatic Bitters, topped up with 20ml of brut champagne in a champagne coupe and garnished with a maraschino cherry.

The lighter, more floral (and bluer) Sapphire Heir, pictured right, is made by pouring 45ml of The Bitter Truth Violet Liqueur and 5ml of lime juice over ice in a tall glass, stirring and topping up with a light tonic water.

After another stir, garnish with a lime wedge.

DRINK IT MIX IT COCKTAIL SHAKE IT

STOCK IT STIVY’S -THE UNIQUE VODKA RANGE

Make More Money • • • •

Profit maximiser and cash margin generator Over 1.4 million serves per year Stand Out packaging 3 Original Flavours Kola, Jaffa and Sherbet Lemon

NEW

Limited Edition

• Flexible! A shot, BOMB, over ice, as a long drink and cocktail mixer

• POS and Marketing Support • National consumer campaigns including Capital Radio, promo tours and more!

• Strong consumer demand

Maximise Your Profits With New Bomb Ideas From Stivy’s THE STIVMEISTER ½ msr Stivys Kola ½ msr Jagermeister with Red Bull

THE SHERBENATOR ½ msr Stivys Sherbet Lemon ½ msr Jagermeister with Red Bull

DON’T GET HEAVY

Contact us on 0800 073 0901 or INFO@VC-2.COM WITH THE BEVY DON’T GET HEAVY WITH THE BEVY - DRINKAWARE.CO.UK

www.VC-2.com

news

Mixing stars compete in Disaronno global final Luca Missaglia (pictured) from Quo Vadis in London won the UK final of a competition run for Japanese whisky Nikka to recognise service as well as cocktail creativity. He will compete in the European final in November for a chance to win a trip to Japan to visit Nikka’s Miyagikyo and Yoichi distilleries. The competition focuses on “omakase”, the concept of entrusting a bartender to choose a drink based on the individual customer and the moment. More at www. barmagazine.co.uk.

Entries are open for the annual Sidecar by Merlet competition which challenges bartenders to create a twist on a classic Sidecar using Merlet Brothers Blend cognac and Merlet Trois Citrus triple sec and a second cocktail with a Merlet liqueur. The prize is a trip to the Tales of the Cocktail festival in New Orleans in 2014. The closing date is July 15.Visit www. sidecarcocktail.com.

A classic-style cocktail was created by mixologist Eric Le Pape for the bar at the W London hotel to celebrate the London Collections: Men fashion shows last month. The Big Smoke (pictured) combines Jack Daniel’s whiskey with Grand Marnier, Angostura Bitters and orange bitters, served over large cuts of ice in a rocks glass with an orange peel garnish.

A bean curd cocktail has been created by mixologist Tri Van Dan to tie in with the launch of a dedicated Tofu Bar at pan-Asian restaurant and bar Naga in Kensington, London. The Tofu Twist (pictured) is a blend of soy milk, Frangelico hazelnut liqueur, Kahlúa and dark crème de cacao, served in a chilled Martini glass.

46| www.barmagazine.co.uk

Three UK bartenders have made it through to the world final of the film-themed Disaronno Mixing Star competition.

Tim Laferla of Love Lust Liquor and Burn in Manchester, Ian Sanderson of Tiki Bar in Glasgow and Jimi Pearce of former London bar Wax Jambu won the regional “casting sessions” around the UK. They were due to compete against bartenders from across Europe at the global final in Amsterdam in early July. The top prize includes a seven-day trip to the Venice International Film Festival.

Tim won the Manchester heat with Costello’s Concoction, inspired by the 2006 Martin Scorsese film, The Departed. Second was Roop Kahlon, co-owner of Manhattan34 in Leicester, and third was Allan Hudd, bar

Gareth Evans wins World Class UK

Gareth Evans (pictured), executive bar manager at Social Eating House in London, has been crowned the World Class UK Bartender of the Year 2013.

He beat hundreds of bartenders in a final spread over two weeks, starting with the top 10 finalists competing in the British Airways First Lounge at Heathrow’s Terminal 5.

Four won places on a BA flight to New York, where they had to create an in-flight cocktail at altitude. Gareth competed with Kevin Griffin, bar manager at Tigerlily in Edinburgh, Aaron Jones of The Beaufort Bar at The Savoy, and James Fowler, owner of The Library in Bournemouth.

After a stay in New York, the four were challenged to create a luxury nightcap cocktail with Ron Zacapa XO and Johnnie Walker Blue Label during a business-class BA flight from New York to London City Airport.

In London, Gareth and Kevin were awarded the two top spots and headed to Madrid for the Western European final where Gareth secured his place to represent the UK at the Global World Class Final in July.

More at www.barmagazine.co.uk.

manager of 24 Bar & Grill in Manchester.

Ian won the Edinburgh heat with Marcello’s Old Flame, inspired by Italian film La Dolce Vita.

A close second was Ben McLellan from Bond No 9 in Leith, followed in third place by Danil Nevsky, formerly at Orchid in Aberdeen but now at Tales and Spirits in Amsterdam.

Jimi won the London heat with his Trojan Rabbit which took its inspiration from Monty Python and the Holy Grail. Second was Ed Belshaw, bar manager of World Service in Nottingham, and third was Rod Eslamieh from The Old Fire Station in Brentford, London.

The regional heats were judged by brand ambassador Jonatan Abarbanel, Simon Difford of Diffords Guide and Bar magazine editor Mark Ludmon.

Bristol bartender creates new spirit with Diageo Bartender Dee Davies (pictured) of Hyde & Co in Bristol has beaten bartenders from across Western Europe to win the final of Diageo’s Show Your Spirit by World Class competition to develop a new product.

She impressed judges with her idea for a distilled gin with a heart of sake, called Jinzu.

Dee is now entitled to five per cent of the net sales for the first five years of the product launch. An additional five per cent of the net sales will be put into a bartender initiatives fund to create a legacy.

More at www.barmagazine.co.uk.

Finalists head to boot camp

Jon Lister of Purl in Marylebone won the London heat of a nationwide competition run for The Naked Grouse blended whisky.

Bartenders were challenged to re-imagine an Old Fashioned, working with the four original ingredients of sugar, bitters, whisky and ice but being creative with the use of ice.

Jon won with Please, No More Snow (pictured), using ice shards and a homemade nettle and damson syrup.

Jon will join winners of other regional heats on a two-day “cocktail boot camp” in July in Crieff, Scotland, at the end of which the national champion will be announced. The others are James Bridges of Hausbar in Bristol, Luke Pearson of The Lost & Found in Birmingham, Adam Gray of 99 Bar and Kitchen in Aberdeen and Niall McGloin of Smokestack in Leeds.

More at www.barmagazine.co.uk.

39568-17x4-Staycold

3/5/13

15:12

Page 1

The best just got better The UK’s most energy efficient bottle cooler will save you up to £184 every year in electricity bills

All figures are calculated using independent official findings and based on £0.15/kWh.

01244 321 320 sales@staycold.co.uk www.staycold.co.uk/backbar

www.barmagazine.co.uk |47

mixers

Mix and match From cocktail mixes to premium juices and tonics, the growing range of mixers is opening up opportunities for exciting simple serves

T

he choice of simple mixed drinks to serve behind the bar has moved on from the days when it was just a gin and tonic or a vodka and Coke. Now, it is possible to fix up a Margarita or a Strawberry Daiquiri in seconds thanks to the incredible range of mixers available. Data from on-trade research specialist CGA Strategy shows that cocktails are moving more into high-street bars and pubs, where mixology expertise may be limited but customers still want a classic cocktail. Drinks company Cellar Trends is tapping into this need with a nationwide training programme linked to Mixed drinks at Restaurant Bar & Grill in Harrogate

its Finest Call cocktail mixes. Running until November, the company’s brand experience teams are visiting mainstream pubs and bars to demonstrate to bar staff how to make a range of cocktails using the mixes as well as purees and Coco Re’al coconut cream.

Support is also given in designing bespoke cocktail menus, with both single-glass and pitcher serves. “We have helped hundreds of pubs and bars to offer cocktails to their customers with amazing results for the pubs’ turnover and profit,” says Finest Call brand manager Peter Thornton.

According to Finest Call, the top five cocktails that pubs and bars want to offer are led by a Cosmopolitan followed by a Margarita, a Piña Colada, a Mojito and a Bloody Mary. Some of these are included in a summer campaign to promote Finest Call for pitcher serves, including a Cosmo, Midori Margarita, Mojito and Piña Colada.

Colourful laminated A5 flyers are being distributed to pubs and bars for slipping inside existing menus.

Shared serves are also the focus for a summer campaign by cocktail mix and puree specialist Funkin which is distributing 1,000 summer pitcher kits to pubs and bars nationwide. The kits include pitcher jugs, mini shakers, bar spoons, bar runners and point-of-sale material, available via wholesalers when buying one of each case of one-litre Funkin Mojito,

Funkin Strawberry Daiquiri and Funkin Cosmopolitan. Licensees also receive staff training materials showing how, with just three simple steps, bartenders can speed up service by mixing cocktails in just 10 seconds.

Funkin chief executive Andrew King says: “Cocktails are booming across the on-trade and our cocktail mixers offer a simple solution, enabling all pubs and bars to exploit this growing trend and drive sales within the category. They allow bartenders with minimal training to create quality cocktails served perfectly every time by simply adding ice and a spirit. Topped with a delicious fruity garnish, the Funkin pitcher kits add theatre and help outlets access this important opportunity, boosting incremental sales throughout the warmer months.” www.barmagazine.co.uk |49

mixers

Funkin has not settled with just the classics for its cocktail mixes, launching its own recipe, the Brazilian, earlier this year – a tropical blend of mango, passion fruit and orange juice with Brazilian guarana seeds which contain twice the caffeine of coffee beans. It has been introduced through JD Wetherspoon exclusively till the end of the year, where it has been well received, Andrew says. However, innovation continues, with new products planned by the end of the year. “Certain fruits come in and out of favour and we are constantly looking at the range of fruits in our core range as well.” Funkin is also seeking a bartender through a nationwide competition to work with the company on product development as an “innovation champion”.

With purees such as mango, lychee, kiwi and passion fruit, Funkin has been tapping into interest in more exotic fruits for mixed drinks. This has also inspired new products from Gerber Juice Company which last year introduced mango for its Just Juice range and new flavours including grape, raspberry and guava for Sunpride. Consumers are also looking for healthier options, adds Gerber’s commercial director, James Logan. “Consumers continue to be concerned with sugar and calorie content so light options such as Del Monte Naturally Light form part of a growing trend, with many using zero-calorie natural sweeteners such as Stevia.”

Last year, Gerber launched the Del Monte Occasions range specifically for adults, combining fruit with the flavours of classic drinks such as Pineapple Mojito, Spicy Tomato, Fruit Cup and a blend called Orchard Zest. “The

50| www.barmagazine.co.uk

new Occasions juice range provides nondrinkers with something a bit more special than standard soft drinks,” James says. “The product is so versatile that it can also be served with alcohol, making it ideal as an easy-to-make cocktail or highball.”

Mixed drinks are contributing to the growth of Maynard House Orchards’ apple juices from Suffolk in the on-trade, boosted by last year’s launch of Kidd’s Orange Red. The range is stocked by bars at top hotels such as The Ritz and Mandarin Oriental Hyde Park in London as well as restaurants and gastropubs. “It is often used as a mixer or as an ingredient in cocktails,” says Clive Williamson, owner of Maynard House Orchards. “Our Cox and Bramley apple juice is bold in flavour which makes it stand tall with alcohol and other mixers. More and more we find our trade customers interested in using local producers for all ingredients from food to alcohol and mixers like our apple juice. We are looking at other flavours to broaden our product range in this sector and plan to launch a new product range this autumn.”

The Rauch range of 100 per cent fruit juices has grown to 13 variants including blood orange, mango, strawberry, peach and a blend of orange, carrot and lemon.

“Interest in soft drinks is at an all-time high and one of the core benefits to the on-trade is that the Rauch range can be used within alcoholic or non-alcoholic cocktails and long mixed drinks as a way to help increase margins,” points out Julie Ingham from Rauch distributor CWF. This year is also seeing a push in the on-trade for Sunmagic with juices such as mango, pineapple, and apple and blackcurrant.

Frobishers Juices has reported 30 per cent growth year on year in the UK which it attributes partly to increase in demand for premium juices for mixers and cocktails. They are used at Individual Restaurant Company’s bars including its Restaurant Bar & Grill, Zinc and Bank sites. At Restaurant Bar & Grill in Harrogate, North Yorkshire, Frobishers grapefruit juice is mixed with Gosling’s Black Seal Rum, Wray & Nephew Overproof rum, chocolate liqueur and passion fruit syrup to make a Wray Wray’s Delight. “The pure zingy taste of the grapefruit balances perfectly with the sweetness of the liqueur and syrup to create a mouthwatering long cocktail that’s proving a hit with our female customers,” says the bar’s manager Charlie Swales.

Distribution is growing for the uniquely flavoured mixed juice range from cider producer Orchard Pig, including listings with pub companies and bar operators.

Packaged in 250ml bottles, the

Elderflower tonic Eight years after Charles Rolls and Tim Warrillow launched Fever-Tree Premium Indian Tonic Water, there are now 12 all-natural mixers and tonics under the Fever-Tree umbrella.

The latest addition is Elderflower Tonic Water which will be released in 200ml bottles this month. It has a light and subtle character, with the delicate flavour of elderflower balanced by the soft bitterness of the quinine. It is made with elderflowers handpicked at a small Gloucestershire farm between May and June combined with British spring water and champagne-style carbonation.

Tim says: “From the success of our Indian, Lemon and Mediterranean Tonics, it is clear that consumers are looking for the highest-quality products as well as variations to the classic G&T. Our Elderflower Tonic provides a refreshing floral flavour which is great for mixing and equally suited as a soft drink.”

Fever-Tree saw sales grow by 25 per cent last year, boosted by bars looking for premium mixers to match the increasing use of premium spirits. “We only use natural ingredients, unlike other artificially sweetened brands on the market, and go to great lengths to source the finest-quality ingredients available around the world, including quinine from the Congo and green ginger from the Ivory Coast,” Tim says. “Seasonality is always key, and the Ginger Beer and Sicilian Lemonade continue to prove popular through summer months. Lowcalorie options have also continued to drive sales and our Naturally Light Tonic Water and Ginger Beer remain popular.” natural, “twisted” juices are Very Berried with strawberry, blackcurrant and poppy, Deeply Rooted with ginger, chilli and fennel and Totally Minted with grapefruit, mint and lime. While they are great chilled on their own, Orchard Pig co-founder Andrew Quinlan points out that they are ideal for quickly making interesting mixed drinks.

For instance, the Totally Minted goes well with gin or rum while Deeply Rooted can be used with rum or cognac. With more bars listing these kinds of new twists on traditional juices, there is an opportunity for creating simple cocktails from the soft drinks already stocked behind the bar.

We’re passionate about making drinks that contain only 100% natural, not from concentrate fruit juice, free from artificial additives or preservatives.

Quality and taste are what matter most. In fact,they’re all that should matter when making good honest juice.

We’re confident every bottle bearing our name is the very best it can be because, at Frobishers, we know juice.

See us on

stand F72

FIND OUT MORE AT WWW.FROBISHERS.COM FOLLOW @FROBISHERS ON TWITTER

20020 Frobishers_Bar Magazine Advert.indd 1

20/06/2013 09:09

advertisement feature

Badgemaster founder thanks staff after being made MBE

J

ohn Bancroft, founder and managing director of Badgemaster, the leading supplier of name badges to the hospitality industry, has been made an MBE in the Queen’s Birthday Honours list for services to business in Nottinghamshire.

He founded Badgemaster in 1992 with his wife Vicky after identifying a growing need for companies with customer-facing staff to be able to buy high-quality name badges. He recognised that, for companies to appear professional and approachable and to improve customer care, customers needed to know the name of the person they were talking to.

Badgemaster has gone from strength to strength and is now Britain’s leading name badge manufacturer.

John thanks Vicky for her invaluable management and development of the company’s workforce, which started with just one employee in an old disused Portakabin in Nottinghamshire and now stands at 88 full-time staff using the latest technologies and processes at a state-ofthe-art facility in Newstead.

The village was once a mining village and

The Badgemaster team at Newstead

suffered large-scale unemployment following the closure of the mines. Badgemaster is now a key employer in the area and received Nottinghamshire County Council’s first Bridge to Work award in 1997 for its training and development of previously unemployed people.

Other milestones include being granted the Royal Warrant for the supply of name badges by appointment to Her Majesty the Queen’s royal households in 2006.

Badgemaster was also awarded the ISO 9001 accreditation in 2010 for quality

V Flexible Bains marie hot cupboard carvery unit with heated curved glass gantry overshelf. l Totally mobile on four castors. l Stainless Steel construction. l Independent controls to cupboard

top and heat lamps. l 3kW loading fitted with 13 amp cable and plug. l Can be supplied with Carvery, tiled or glass inserts to suit required configuration.

Victor Manufacturing Ltd. Tel: 01272 722125 email@victormanufacturing.co.uk

www.victoronline.co.uk online.co.uk 52| www.barmagazine.co.uk

John Bancrof t

management issued by the British Standards Institute and the ISO 14001, the highest possible accreditation for operating with excellent environmental awareness.

Today, the chances are the many of the people going to work every day in the hospitality, catering and leisure sector are wearing a name badge that has been made by the Badgemaster team. This is a great achievement born from John Bancroft’s vision and passion for helping companies make a professional impression. www.badgemaster.co.uk

bar food

Good taste Mark Ludmon looks at the latest trends in light bites and snacks for bars

F

rom the well-established Varsity bars to the new Wild Lime Bar & Kitchen,The Bramwell Pub Company regularly reviews the food menu across its 190-strong estate. Its latest spring/summer menu, introduced in April, reflects current trends, such as an emphasis on snacking and sharing options and a new “Lighter Dishes” section. “The menu has been created in consultation with our customers so we’re delivering the dishes that they want to see on a pub menu,” says head of sales and marketing Kate Eastwood. “Our research has shown our customers like a good range of sharing and snack options which they can enjoy over a drink or two when they visit our pubs, so we’ve introduced new platters to cater for that occasion as well as complementing our existing range.”

For people watching their waistline, Bramwell has designed the menu to make it easier to find dishes that are under 500 calories, such as the new Super Feta salad and the Hot Thai noodles. Research

by Reed Business Insight, carried out for foodservice specialist Aviko, has highlighted that more high-street bars, pubs and restaurants are responding to consumers’ hunger for healthier options. It found that 42 per cent are actively offering reducedsalt options and another 14 per cent were planning to follow suit in the near future.

Chickwich from Moy Park

BBQ Wings from Plusfood

Aviko, which specialises in potato and snack products, has cut the salt content of many of its most popular products and introduced lower-salt dishes such as Hash Brown Bites, premium sweet potato fries and garlic and herb wedges. “Cutting salt does not mean taste has to be sacrificed for health,” says Mohammed Essa, UK and Ireland general manager. “Our Herb Diced Potatoes and Garlic & Herb Wedges demonstrate how salt can be replaced with flavoursome herbs and spices such as garlic, parsley and basil.” Aviko also offers vegetarian alternatives such as a Vegetable Burger and a Spicy Beanburger.

Vegetarian options are becoming more common and more diverse across many UK bars and pubs, according to on-trade research specialist CGA Strategy. The most popular vegetarian item is veggie burgers, which 35 per cent of outlets now offer, especially high-street bars. CGA’s director of retailer services Scott Elliott says: “There is no doubt that the public are more

Lamb Weston Potato Dippers

health conscious than ever and we believe that credible vegetarian menu items will continue to see growth.”

But when it comes to the latest hot trends, it is all about meat. Research by Peach Factory for retail technology provider Omnico found that more than half of hospitality businesses cited chicken as the biggest trend, followed by 33 per cent saying barbecue and 25 per cent championing hot

Pork scratchings Due to consumer demand, traditional pork scratchings are evolving into a premium product, says Roger Gladman, business development manager at snack supplier Mr Scratchings. “New varieties and the addition of new exciting flavours are all reasons why this humble offering has now become a firm favourite in not only the real ale bars but throughout the many gastropubs across the country.”

The company has expanded its premium pork snack products, offering the softershell Pork Crackling and the full-blown Pork Crunch while a Hot & Fiery flavour is due to be added later this year. www.barmagazine.co.uk |53

bar food

Food Rules

The Blake Hotel Wedges from Aviko

dogs. This comes as good news to Plusfood, which has specialised in supplying chicken products for the past 30 years. It continues to develop its portfolio, most recently by adding the American Diner range made up of battered fillets, Southern-fried fillets and crispy battered chunks. For summer, barbecue-style dishes are in demand such as its chicken wings that are available in BBQ, Buffalo and Mexican varieties or the bitesized dippable chicken breast strips in styles such as Thai, Moroccan, Southern fried and the Mexican-inspired Bandito.

“There is definitely an interest in more exotic bar snacks,” says Plusfood’s UK marketing manager,Vera Malhotra. “Ideally bar snacks should still remain as finger food – to prevent it becoming a more formal ‘meal’.” She recommends matching the food

Olive oil A law banning bars and restaurants from serving dipping bowls of olive oil on tables, due to come in next January, has been dropped. It had proposed the oil be sold in pre-packaged factory bottles with a tamper-proof dispensing nozzle.

However, serving good-quality olive oil in a dipping bowl with fresh bread is a cost-effective and easy-to-prepare snack for bars, points out Natalie Wheen who, with Deborah MacMillan, produces the artisan Avlaki Freshly Bottled Olive Oil from the Greek island of Lesvos. “If a bar sources olive oil from their own particular private small producer who is making an oil they really like, then serving it in small dipping bowls is a good way of connecting the diner with the artisan producer,” Natalie says.

54| www.barmagazine.co.uk

The Blake Hotel in Walkley, Sheffield, offers over 150 whiskies and a broad selection of beers but no hot food – simply a carefully chosen range of snacks headed by Pipers Crisps. Manager Jefferson Boss says the crisps, which include Lye Cross Cheddar and Onion and Burrow Hill Cider Vinegar and Sea Salt, were chosen for their quality, full-on flavours and provenance – with new flavours coming every month. “Pipers’ gourmet crisps are the perfect match for our wet-led trade.” The newest flavour is Kirkby Malham Chorizo, made from chorizo sourced in Yorkshire.

with interesting serves such as a traditional US-style bucket for chicken wings and tapping into themed days such as a Mexicanstyle platter of Bandito chicken strips and Mexican wings for Mexican festivals.

Bar food needs to be easy to dip into and fun to eat, points out Scott Ferguson, catering development chef for Wadworth’s 250-strong pub estate. “Sharing plates and grazing options are ideal, and these can be tied in with the current trend for street food. Tasting and sharing different foods and ingredients by ordering just one dish promotes chat and interest in the food, and encourages customers to prolong their stay.” He also points out that glutenfree and healthier options are proving increasingly popular, with weight-conscious customers preferring small plates instead of large dishes.

The “snacking revolution” is a great opportunity for licensees, says Jayne Hall, marketing manager at Moy Park Foodservice, another specialist in easyto-cook dishes. “Traditionally, bar snacks have been quite limited in terms of the selection, and in some outlets this is still just crisps and peanuts, but there is now an opportunity for licensees to be more adventurous in terms of their offering.” She recommends bowl food such as Moy Park’s breaded chicken breast nuggets, which can be served with a dip, or a combo of Buffalo Wings and Wings of Fire.

Matching the popularity of chicken and burgers, Moy Park has seen demand for its Battered Chickwich Steak, Jayne adds. “Bar

customers are increasingly choosing burgers instead of traditional bar favourites such as fish and chips so there is a real opportunity for licensees to exploit this opportunity by maximising the appeal of their burger menu.”

The variety of potato products available can also add to the appeal of a bar menu.

Potato and vegetable specialist Lamb Weston continues to expand its range of products that can be quickly cooked in an oven or fryer, such as the new Potato Dippers, with a skin-on flavour, designed for dipping.

For a fresh option, chef Nick Carter has set up a business, Food Rules, to supply natural potato products such as chips and roasting potatoes 24 hours a day to bars, pubs and restaurants in south London.

“Having worked in the restaurant business for many years and dealing with multiple kitchens on a daily basis, I understood what a difference outsourcing pre-prepared products from suppliers can make. This is not just on the time spent prepping in the kitchen, but on my overall budget. However, I quickly realised that it is a struggle to find a single supplier that could provide natural, ‘naked’ produce with consistent quality, and who were prepared to be completely transparent about the journey their produce had been on.”

Beer food Managed pub and bar group TCG has launched a “Beer Food” menu presenting interesting snacks for enjoying with beer, bridging the gap between bagged snacks and full meals. The dishes come on wooden boards, either individually, such as the stuffed jalapeños or the garlic, olive and parmesan flatbread, or in combinations such as the meat platter which includes bowls of sticky sausages, pulled pork and black pudding with belly pork bites.

advertising feature

Save money and the planet with LEDs

L

icensee David Ranford from The Pheasant pub in Worcester has been working with LED supplier LED Hut to trial switching over to energy-efficient LED lighting. He calculates that he could save over £100 a month on his lighting bills – about £1,330 a year – from using LED bulbs.This does not take into account the savings from reduced maintenance and replacement costs as LED bulbs last for more than 20 years unlike traditional bulbs.

LED Hut trade marketing manager Danny Taylor explains: “As with most retailers, the lighting bills are a huge cost to any retail business due to the amount of hours they have to be on so the savings that can be made are significant. On average lighting equates to 20 per cent of the total

David Ranford

electricity bill so the 90 per cent reduction in electricity consumption provided by LED bulbs can generate some impressive savings.

The durability of LED bulbs will add further savings.”

Danny points out that LEDs also have an important function in creating the right atmosphere for any retail business. “With modern technology constantly evolving, the various types of LEDs can provide and create flexible and adaptable mood settings to help sell products or make consumers feel comfortable in the retail space, which all helps drive sales.”

Switching to LEDs can also help reduce the environmental impact of a bar, pub or club by reducing their carbon footprint.

Last year, LED Hut replaced over 900,000 standard lights with energy-saving LED

LED lights are aesthetically and intelligently designed to reduce energy consumption by up to 90% and deliver long life performance: matching an incredible maintenance free 50,000 hours of use.

Energy efficient & eco-friendly LED bulbs & tubes last over 20 years

lights, resulting in total customer savings in excess of £3.5million which has led to the reduction of over 3,000 tonnes of carbon emissions.

LED Hut started trading in 2011 and has been quick to establish itself as one of the leading providers of LEDs into the UK. Offering competitively priced products, strong product guarantees, the right product certifications and a great UK delivery service, it is the preferred supplier of LED products for many customers.

“You can save yourself money and save the planet by just changing your lights to LED lights,” Danny adds. “It’s simple and relatively inexpensive to switch so retailers can really benefit in these tough economic times.”

Call 0800 652 1032 or visit www.ledhut. co.uk.

Available in cool & warm white with dimmable options

Direct replacements for old lights Reduce expensive maintenance costs

Sign up for a FREE trade account today Access the best trade prices on the web. Call our trade team now on 0800 458 3440 or sign up for a free account at:

www.ledhut.co.uk/trade

Save 90% off your lighting bill with LED lights

0800 458 3440

www.barmagazine.co.uk |55

TM

ite ebs W New m 4.co

.Nor www

th

line

e on rang New now! !

Architectural Vision Panels for doors and walls North 4 Design specialise in the design and manufacture of architectural Vision Panels for doors and walls. Produced from stainless steel to the highest standards, they can be easily installed to create additional visibility and a stunning design feature. The panels are suppled as complete kits and can be upgraded to offer fire integrity, etched signage, coloured glass etc. In addition bespoke projects can be commissioned.

ďż˝ 0208 885 4404 | ďż˝ sales@north4.co.uk

marketing

Après bar in London

Loyal retainers From loyalty cards and mystery visitor programmes to business intelligence technology, bars can improve business by understanding their customers

A

près bar may well be located off bustling Oxford Street in London’s West End and have a regularly changing list of well-crafted cocktails, but the owners are not complacent. “Competition to acquire new customers in today’s bar climate is challenging,” says general manager and head mixologist Jez Thompson Jewitt, “and the intensity of that challenge is rivalled only by the challenge of retaining loyal customers.”

To help tackle this, Après has introduced a new loyalty card programme, called Après Be W1, where regular customers can tap into rewards such as 30 per cent off their bill, Geronimo Inns’ The Lord Palmerston in Dartmouth Park Hill, London

extended happy hour privileges, a free bottle of champagne on birthdays and other special occasions, and invitations to special VIP events.

“We decided to launch it to not just increase the attraction and competitiveness of our cocktails and other offerings but to motivate profitable customer behaviour and to build valuable customer insight,” Jez explains.

However, this kind of approach is not common across the industry generally. A survey by plastic card manufacturer Plastic Card Services (PCS) in May found that only one per cent of adults had been signed up to a loyalty programme for a bar or food outlet over the previous 12 months. On top of this, consumers are becoming less faithful, with nearly 60 per cent of adults saying they had little or no loyalty to the same bar or pub – worse than the year before when it was 52 per cent. “A well planned loyalty scheme can be a great way to increase customer loyalty and in turn drive sales,” points out PCS sales director Adam Unsworth. “In fact, our poll found that over a third of UK adults are more loyal to brands for which they hold a card.”

PCS has worked with operators in the hospitality sector such as supplying Grosvenor Play Points cards to Rank Group’s Grosvenor Casinos as part of a loyalty programme across its 35 sites.

Casino customers earn points every time they play, dine or drink and redeem them for extra gaming, food, drink or gifts from a catalogue. Big-spending gold card holders can access more rewards such as invitations to events and extra promotions and gifts.

Washroom gaming At The Exhibit bar in Balham, south London, a pee-controlled game in the men’s bathroom helped to double sales of Tiger Beer. The “interactive washroom gaming machine” from Captive Media involves screens installed above urinals linked to sensors in the bowl. A wide variety of games is available that men can play by directing their pee in different directions within the bowl.

The marketing angle is that the screens can also be used to promote special offers between games, such as the Tiger Beer promotion at The Exhibit. A promotion of house shots at Ta Bouche in Cambridge saw an uplift of 264 units a week, 22 per cent more than average weekly sales.

Captive Media director Mark Melford says: “With budgets tight, bar operators need to look for every opportunity to make consumers choose their venue, stay longer and talk about their visit.

Our own research showed that 87 per cent of respondents would tell their friends about the game, 79 per cent said they would stay in the venue longer and 66 per cent said they were likely to return to play the game.”

Mark adds that the screens also open up a new opportunity for brand owners.

“Reaching young consumers has never been more difficult, especially when they are out socialising. That’s partly because the few options that exist, like posters and table-talkers, can be unattractive and ineffective, and partly because customers reject old-fashioned advertising and really want to be entertained. Our gaming machines address these issues, and as a result we’ve had great feedback from brands sponsoring games or advertising on-screen after they’ve seen significant sales uplifts.” www.barmagazine.co.uk |57

marketing

Social media

Grosvenor Casinos use Play Points loyalty cards

“Excellent rewards, savings and points are key to an effective scheme, but business owners shouldn’t overlook design, and especially when using a programme to increase brand loyalty,” adds Adam at PCS. “With a card-based system, bars and pubs can create a wallet-sized piece of brand collateral that will serve as a constant reminder to the customer to visit their

Snap happy At the launch of Kalinka Vodka Bar & Tiki Lounge in Halifax, West Yorkshire, in May, photographs of party-goers appeared on screens, Facebook and Twitter within moments of being taken. Owner Andy Sutton used iVUTV mobile web technology that allows pictures taken in a bar or club to be instantly displayed on the venue’s TV screens or online, supporting features such as FotoFling and Tweetwall. It can be used as part of promotions, events and customer marketing.

The iVUTV technology, owned by Challenger Technologies, was designed specifically for bars, pubs and clubs to help them with promotional activities and customer loyalty. “iVUTV guarantees that you reach your competitors’ customers in a fun, compelling way without the use of guerrilla marketing or cut-price drink offers,” Andy says. “This product has really improved our market presence. It’s a simple install and is really easy to use.”

58| www.barmagazine.co.uk

venue. As such, a professional eye-catching card design should be considered to ensure customers keep a business front of mind and think positively about the brand.”

A new survey carried out by Peach Factory for technology company Omnico found that 83 per cent of hospitality operators felt that they lagged behind others when it came to activities to gain customer insight. One of the top three priorities for nearly three-quarters of the respondents was to improve loyalty and recommendation, while for 86 per cent it was providing a “high-quality customer experience”. However, Omnico chief technology officer Steve Thomas says it was “eye-opening” that only 29 per cent of business leaders saw technology as an important way to gain knowledge about their customers. “We can see that there are opportunities to demonstrate the versatility of technology in helping brands deliver an outstanding customer experience.”

Omnico has provided hospitality operators such as Yo! Sushi and Pret A Manger with high-tech solutions to help them understand their customers and improve loyalty. “Technology plays an important role by giving eating and drinking-out brands a better understanding of the business and their customers to drive loyalty and find ways of improving the customer experience,” says Omnico’s director of hospitality Alex Thorne. “It’s clear that the trading conditions in the hospitality market are tough, not just in terms of consumer confidence but also the cost of doing business, with concerns over food, fuel and property costs all cited by decision makers. The research reinforces the extra importance of building loyalty and ensuring that the customer experience is second to none.”

The Peach Pub Company, which operates 16 pubs, has invested in a new high-tech

The Luminar Group, which operates 55 nightclubs around the UK, has completed its first training programme to help staff use social media to promote their venues. The first three people to graduate from the company’s Social Media Academy were Charlotte Felton, deputy manager of Liquid & Envy in Oldham, Lynsey McCathie, a club administrator from the Cav in Edinburgh, and Ben Adams, a DJ from Liquid & Envy in Basildon.

The customised online programme has been developed with Factory Social, the official social media partner of Team GB for the London 2012 games. It covers all elements of the social media mix from Facebook and Twitter to YouTube and Pinterest. To further drive engagement, the e-learning resource also includes written, video and audio content.

Luminar’s head of customer engagement Carl Sautereau said: “Social media is everything to our customers. It’s integral to the way they live their lives and communicate with each other and our teams have to embrace it.” The new e-learning resource is primarily aimed at members of staff who are responsible for managing their club’s online presence.

However, Luminar has also given access to all staff, including DJs and security teams, so that people at every level are aware of how to use this powerful marketing tool.

business intelligence solution to help it improve customer insight and marketing.

It selected hospitality technology specialist Tahola to provide QlikView which will provide better sales analysis and reporting across the business through information such as sales volumes, margins, pricing and buying trends. Peach’s financial controller Andrew Percy explains: “In today’s fastmoving world, we need to have accurate and reliable business intelligence at our fingertips to ensure that we have the best possible sense of our guest base.” As well as being able to understand the detail of each till transaction, the technology will support the roll-out of a loyalty scheme across the pubs, enabling them to match each transaction to individual customers. By

ha n ne Launch of the first truly comprehensive management software system Give yourself the competitive edge and deliver huge financial savings: • Reduced Overhead • Better control of sales through the till • Unique chain management module • Cloud based • Infinitely Scalable • Customer Mobile App

Only the most progressive growth companies need apply!

www.chainpos.eu www.barmagazine.co.uk |59

marketing understanding customer behaviours, they can focus their marketing efforts in a more targeted way.

A loyalty programme will only be effective if you have the right rewards, notes Mike Croston, business development director of Filmology, a specialist in cinema-related promotions. “The range of rewards available is wide, but in order to maximise sales and protect your brand it is important to only team up with products that will appeal to your target audience.” Alongside discounts and other incentives that can be provided by bars in-house, Mike recommends considering more experiential rewards such as cinema tickets “because they appeal to everyone”.

According to research specialist Mintel, nearly two-thirds of Britons now have smartphones, making apps a valuable new tool for marketing and rewarding loyalty.

A sophisticated but easy-to-use new system called Bartab has been launched in the UK and is currently being trialled through Geronimo Inns, the upmarket pubs operated by Young’s. Available for iPhone and Android, the app lets people send and receive drinks to each other for redeeming in a pub, bar or club. The recipient gives their name or a reference to the bartender who then checks to see if it is listed on the Bartab tablet installed behind the bar.

Once credit card details have been input, consumers can send each other drinks as gifts from anywhere in the world, redeemable at a particular bar, but this can also be used to offer promotions and rewards. “Bartab gives pubs and bars the opportunity to market directly to a whole new customer base in our growing network,” says co-founder Simon Kelton.

“It can also help them to reach out directly to their own loyal customers through their mobile phones, rewarding them with free drinks and offers. Once a user comes in to redeem their drink, they’re bound to stay longer and enjoy themselves, bringing additional revenue to the venue.”

It can be used to market special offers on a quiet night or as part of an event, with several drinks companies such as Pernod Ricard UK, Carlsberg, Heineken, Diageo GB and AB InBev already talking about running joint activities with participating outlets.

A joint promotion by Geronimo Inns and Miller Brands saw 3,000 pints of beer sent to consumers registered as members of the pub company’s Geronimo Club. Simon adds that they are in discussions with numerous pub chains, bars and nightclubs, with plans to be in several hundred venues by the end of the summer. “Bartab 2.0 will then be arriving in September with a host of new loyalty features that will give pubs and bars even more power to reward, track and understand their loyal customers and to help them find new ones.”

60| www.barmagazine.co.uk

Mystery customers Pub and bar operators are turning to mystery customer programmes to help them improve standards and customer service. Lancashire brewer Thwaites has enlisted specialist provider Be My Eyes to create and run its new INNcognito programme starting this month, which recruits real people to report back on visits to Thwaites’ pubs to provide insights into their experience. Mystery customers are rewarded for filling in an online questionnaire with £10 towards their total drinks bill or £20 towards dining. Criteria include first impressions, food and drink, bar service, staff interaction and overall facilities including toilets, with comments fed back to area business managers and licensees for action.

Specialist agency SMG is running a programme with JD Wetherspoon’s pubs and Lloyds No 1 bars to gain insight into consumers’ opinions and satisfaction levels. As part of My Pub Feedback, people complete an online form using a login code on their receipt. Afterwards they can claim a free hot drink with every £5 spent.

It runs in line with Wetherspoon’s internal pub review programme, CQSMA, covering cleanliness, quality, service, maintenance and atmosphere.

A new mystery visitor programme at pub company Star Pubs & Bars uses only evaluators who have industry experience such as former licensees. They help to identify not only the strengths and weakness of each pub and bar through the eyes of a customer but also highlight new business opportunities. Delivered by licensed trade specialists ABV Training, it is free to leesses, who receive two unannounced visits per year. After the

first visit, they are given a report scoring them on over 80 different areas from a customer’s perspective plus suggestions on improving the business. After a review with their business development manager, support is provided to address the recommendations before the second visit. Property and strategy director Chris Moore says lessees welcomed the customer insights and ideas in a trial carried out in 450 outlets. “Being a licensee is an incredibly busy job, with countless demands on your time in an industry where customers have everincreasing expectations.”

bar essentials

Rational celebrates 40th anniversary with combi steamer giveaway The company that invented combi steaming, Rational, is marking its 40th anniversary by giving UK caterers the chance to win the world’s most popular combi steamer – the Rational SelfCookingCenter whitefficiency. The prize, a six-grid model, is worth over £8,000.

To enter, caterers need to attend a Rational CookingLive demonstration between June 1 and November 30, 2013. They take place every month at over 90 venues across the UK, last about two hours and are free.

Rational UK managing director Lee Norton said: “We know that UK caterers love the SelfCookingCenter – it has over 60 per cent share of the combi steamer market – so what better way to say ‘thank you’ than by giving one away?” The value of the prize can be put towards a larger unit at a specially discounted rate.

To arrange to come to a demonstration, and enter the prize draw, contact your dealer, freephone Rational UK on 0800 389 2944 or visit www.myrational.co.uk.

Resysta from GO IN

Manage by app

The new environmentally-friendly Resysta chairs from GO IN are lightweight, comfortable and robust – perfect for outdoor use in any hospitality setting. They are available with or without armrests, are easy to transport and are stackable. The sophisticated, modern designs feature umbra-grey, powder-coated aluminium frames and Resysta slats in “teak look”. Resysta is a particularly eco-friendly material made of rice husk, common salt and mineral oil so is up to 100 per cent recyclable.

Call 0845 021 4646 or visit www.go-in.co.uk.

Call Systems Technology (CST) has teamed up with US manufacturer HME Wireless Inc to bring advances in communications technology for hospitality in the UK. HME’s new downloadable Restaurant Paging App Suite, for use with iOS and Android devices, provides a complete guest, waiter and table status system in one easy-to-use app suite compatible with standard pagers and most smartphones. Call 0800 389 5642 or 020 8381 1338, email solutions@call-systems.com or visit www. call-systems.com.

Oven surprises staff

Hotel invests in washers

Contract caterer Elior has installed a Samsung microwave CM1929 in the busy pastry section of the kitchen at Lloyd’s at One Lime Street in London.

Head chef Andrew Biggs said: “It fitted into our needs perfectly.

Most of the other sections in the kitchen get great use from it.

Actually, it has surprised us all how a good, powerful microwave can fit into our operation.”

The CM1929 is 1850w with 26-litre capacity – 35 per cent more than comparable compact microwaves.Visit www.uropa-distribution.co.uk.

The George Hotel of Stamford in Lincolnshire has invested in new warewashers for its two restaurants, two bars and two private dining rooms. General manager Chris Pitman said: “We had a big rack conveyor dishwasher but we wanted to free up some space, so we looked for something more compact but which could cope with the numbers.” They chose an energysaving Winterhalter GS502 pass-through and, for glassware, two Winterhalter UC-M undercounter machines. Call 01908 359000 or visit www.winterhalter.co.uk.

Glasswasher top tips

Filter water on tap

British warewasher manufacturer Classeq provides glasswasher tips for bars.

Consider the glasswasher’s position in terms of the heat and steam it will generate. Make sure there is room to open the glasswasher fully for loading and emptying.

Consider a double-skinned machine which may cost more upfront but has lower running costs and is quieter. If space is limited, select a machine with integral pumps and dispensers. Check the machine has cost-saving features such as insulation and filtration systems.

Call 0844 225 9249 or visit www.classeq.co.uk.

A range of filtered water systems is available from Classeq, the only British manufacturer of commercial glass and dishwashers for the catering industry. Eau de Vie filters mains water, chills it, optionally carbonates it and dispenses it through a stylish unit. It can be served in brandable bottles, and compact table-tops, free-standing or cassette units are available. It can be rented or bought from £26 per week. Sustainable and environmentally friendly, it reduces transport, waste and collection costs.Visit www.eaudevie.com. www.barmagazine.co.uk |61

In.Dependent

Are you reading your own copy of in.Design or a colleagues?

Did you know you can subscribe – for free – to have your own copy delivered every month?

in.Design is a monthly interior design professional journal, profiling leading designers and interviewing experts, keeping our readers updated on the latest news and trends. Featuring inspirational project stories and showcasing products from the best suppliers, in.Design is an essential source of information for people who are passionate about design.

Contact us now with news and other content editor@indesignmagazine.co.uk or if you’d like to discuss advertising in in.Design contact jamie@indesignmagazine.co.uk Phone us on 01795 509 111 Follow us on Twitter @InDesignOnline

diningchairsuk Contract Furniture Solutions

maria from £39

french bistro from £44

italian from £64 memphis full back from £44 Dining Chairs UK

Unit 7c, Pintail House, Pintail Close, Netherfield, Nottingham NG4 2SG

t: 0115 965 9030 f: 0115 965 9039 e: info@diningchairsuk.com w: www.diningchairsuk.com

62| www.barmagazine.co.uk

All sofas & chairs manufactured in the UK.

Sofas start from

£199 chairs from

£39

...put your contacts to work Call Manjeet on 01795 509109 • manjeet@cimltd.co.uk

BARS RESTAURANTS HOTELS NIGHT CLUBS

ian dean

01925 600756 info@iandeandesign.com

DESIGN STUDIOS

Creed Design Associates

INTERIOR DESIGN AND ARCHITECTURE

www.iandeandesign.com

creati ve designsolution s

t:01162752592 f:01162752593

e :info@creeddesign.co.uk w :ww w.creeddesign.co.uk

Raw Design 118 Hewlett Road, Cheltenham, GL52 6AT T: 01242 227342 E: design@matthewrawlinson.co.uk W: www.raw-design.com

award winning interior designers +44 (0)1227 771 166 info@lifeforms-design.com w w w. l i f e f o r m s - d e s i g n . c o m

An award winning interior design consultancy s p e c i a l i s i n g i n t h e h o s p i t a l i t y s e c t o r. W h e t h e r a new concept or refresh of existing, call us for an initial free consultation

0121 747 1111 info@tibbatts.com www.tibbattsabel.com

TIBBATTS ABEL

INTERIORS ARCHITECTURE

0800 3345994 www.aidiltd.com office@aidiltd.com

DESIGN CLD - Interior Design - Graphic Design - Project Management TEL: 020 8426 8259

w w w. d e s i g n c l d . c o. u k

Manufacturer and Supplier of furniture for Restaurants, Cafes, Hotels, Bars & Nightclubs

01344 628108

E: sales@designcontracts.com www.designcontacts.com

…. Providing Leisure Furniture Solutions

www.barmagazine.co.uk |63

Showcase “Speakeasy”

fitzimpressions 0845 052 3635

Vintage Cocktail Elegance T: 020 8391 5544 F: 020 8391 4595 sales@artis-uk.com www.artis-uk.com

contemporary upholstery & fixed seating specialist

fitzimpressions.co.uk

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

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

Does your venue need a facelift before christmas?

Specialits, Banquette Seating, Booth

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

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

You only get one chance to impress make it Fitzimpressions

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

Dont just take our word for it...

Add the ‘Wow Factor’ to your venue

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

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

60x80mm_BarMag_Speakeasy_aw.indd 1

12/06/2013 16:31

The Waiters Choice

• Next Day Delivery • Large Choice • Great Prices

Tel. 01372 377904 www.dennys.co.uk

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

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

Leisure Interior Solutions

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

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

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

AUDIO VISUAL

ENHANCE THE CUSTOMER EXPERIENCE WITH A BOSE SOUND SOLUTION

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

Kai Design Ltd Unit B2, 1B Mentmore Terrace, Ment House, London Fields, London, E8 3DQ T: 0203 638 3473 M: 0780 063 4691 W: www.kaidesign.co.uk

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

BALLOONS, BUNTING & FLAGS

Junckers T: 01376 534700 F: 01376 514401 E: sales@junckers.co.uk W: www.junckers.co.uk Atkinson & Kirby T: Ormskirk 01695 573234, T: London 0208 577 1100, E: sales@akirby.co.uk W: www.akirby.co.uk

Agua Fabrics Ltd Hyde House, The Hyde, London, NW9 6LH T: +44 208 205 0050 F: +44 208 205 0660 E:lisa@aguafabrics.com W:www.aguafabrics.com

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

Geometric Furniture Ltd Geometric House, Lark Hill, Townley Street, Middleton, Manchester, M24 1AT T: 0161 653 2233 F: 0161 653 2299 E: sales@geometric-furniture.co.uk W: www.geometric-furniture.co.uk

CATERING EQUIPMENT

Hill Cross Furniture Cramble Cross, North Cowton, Northallerton, North Yorkshire, DL7 0HL T: 01325 378 307 F: 01325 378858 E: info@hillcrossfurniture.co.uk W: www.hillcrossfurniture.co.uk

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

Indigo Awnings Ltd Sales & Adminisration Bryn Bellen, Bryn Road Mold, CH7 5DE W: www.indigoawnings.co.uk

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

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

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

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

Wish Interiors Rowlands House, King Edward Street Grimsby, North East Lincolnshire, DN31 3LA T: 01472 230332 T: 07802382732 E: info@wishinteriors.com W: www.wishinteriors.com

DRINKS DISTRIBUTION

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

DRAINAGE

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

OUTDOOR SOLUTIONS

FURNITURE

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

EPOS

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

Aurora Multimedia Ltd T: 020 7183 1593 E: info@aurora-multimedia.co.uk W: www.aurora-multimedia.co.uk Broadleaf Head Office: 01269 851 910 London: 0207 371 0088 W: www.broadleaftimber.com/ commercial

BESPOKE DIGITAL WALLPAPER

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

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

FLOORING

BAR EQUIPMENT

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

LIGHTING

MULTIMEDIA

MiniFridge.co.uk Midland House, Wharf Road, Stratford upon Avon, Warwickshire, CV37 0AD T: 0845 527 1385 E: sales@minifridge.co.uk W: www.minifridge.co.uk

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

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

ESPRESSO MACHINES

BAR ACCESSORIES

Including : napkins, coasters, stirrers, beer-mats

INTERIOR FIT OUT & BAR SPECIALISTS

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

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

Celebration Paper & Plastics Ltd Stanley Street, Burton Upon Trent, Staffordshire, DE14 1DY T: 01283 538259 F: 01283 510085 E: sales@celebration.co.uk W: www.celebration.co.uk

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

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

TOILET & DRAIN TOOLS

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

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

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

diary

bar Pop and TV stars sipped cocktails alongside live music at the launch of the Tia Maria Music Room at London members club Century. Bar magazine was there to celebrity-spot and enjoy the live sets including the stunning voice of Laura Mvula (pictured).

Doctor Who assistant Jenna Coleman, Being Human werewolf Russell Tovey, EastEnders’ Preeya Kalidas and Oona Chaplin were among actors at the party while pop stars included The Saturdays’ Vanessa White and JLS singer Jonathan “JB” Gill. Laura Mvula is curating the Tia Maria music events that will take place over the coming months. She worked with brand ambassadors Simone Caporale and Jonatan Abarbanel on a new cocktail, The Green Garden, named after her biggest hit and made with golden rum, Tia Maria, passionfruit puree and ginger beer plus a mint and cucumber garnish.

Shakespeare’s Titus Andronicus may be a gory tragedy of murder and dismemberment but this has not deterred the team at the Royal Shakespeare Company’s Rooftop Restaurant in Stratford-upon-Avon. Bar manager Alice Cook has

66| www.barmagazine.co.uk

Mixing it up >>

created the Bloody Tamora (pictured), named after the bloodthirsty queen in the play, made with pomegranate juice over crushed ice and vodka plus shaved liquorice as garnish. “I hope people like it even if they don’t know that what they are drinking relates to some pretty bloodthirsty scenes in the play,” Alice says. Chef Nick Funnell was inevitably inspired by the cooking of Tamora’s sons in a pie, although his Titus Pie contains only steak and kidney, vegetables and herbs.

Along with the Lady Boys of Bangkok, Tom Sandham and Ben McFarland have become regulars at the Edinburgh Festival Fringe each August with their show, The Thinking Drinker’s Guide to Alcohol.

This year, they are promising new content and spirits for their distinctive twist on the history of alcoholic beverages.

Expect silliness, sampling and some scenes of a disturbing nature. They will be at The Assembly Rooms from July 31 to August 25. Details at www.

ARfringe.com.

The Swedes love their rhubarb so much that they have an annual rhubarb festival. This year,Ylva Binder, the creator of Swedish rhubarb liqueur Rhuby, brought over two British bartenders to share the love:

Ash Bovey from Be At One in Reading and Jo Cadwell (pictured) from Papaji’s in Bristol. The pair were finalists in last October’s UK “Pink Your Drink” competition for Rhuby and helped to launch the competition in Sweden. They ran cocktail masterclasses at The Soap Bar in Stockholm and at Gripsholm Värdshus and Hotell in Mariefred, near the Rhuby distillery in Åkers Styckebruk.

The annual Ardbeg Day in June was renamed Ardbog Day this year to celebrate the new limited-edition peaty Ardbog whisky. As well as opening up the Islay distillery to visitors, fans took to the streets of London, led by an Ardbeg tractor and chanting “Dig a hole and release the peat”. It culminated in a party next to Tower Bridge with cocktails, sampling, sheep, welly tossing and live music.

Welly tossing was also on the menu when more than 800 staff from Loungers and Cosy Clubs from as far afield as Liverpool and Cardiff were treated to a party in Somerset by the makers of Orchard Pig cider. They were transported to the company’s West Bradley Orchards for Lounge Fest, where they enjoyed local produce and took part in sumo wrestling, giant Jenga and Twister, apple bobbing, a massive tug of war and other festival fun.

Andrew Fisher has taken over as bar manager of Allium at Bath Abbey Hotel in Bath

I

n the past I have been guilty of producing cocktail lists that read like War and Peace, but I think those days are long gone. Short is the way forward.

It is far better to have an individual and concise list that helps to make up the customer’s mind rather than swathes of pages that end up confusing the guest.

This also makes it easier to change the menu so that returning imbibers can choose differing creations. If people wish to order popular cocktails such as Margaritas, Cosmopolitans or Bloody Marys then they will ask for them whether they are on the menu or not, so I feel that items like these just take up space if they are included.

Because we are also the bar for the hotel it is important to construct a menu that appeals to those who may not be cocktail drinkers but want to experience something a little different.

This is how and why I came up with our gins and tonics page. We currently stock seven different gins, which change frequently, and six tonics. (Yes, there are that many.) This enables people to personalise their very own G&T to suit their own taste preferences. It is a good talking point that allows our bartenders to create lots of variations with a range of garnishes and glassware.

About 4.2million visitors a year visit Bath, many from all over the world, so the provenance of products becomes important. We are proud to stock and support local producers such as Black Cow Vodka, Chase vodka and gins, 6 O’clock Gin and 6 O’clock Tonic and regional artisan breweries such as Bath Ales and Bristol Beer Factory. Guests like to know there is a story behind what they are drinking. If they have travelled 6,000 miles to have a drink with us, it seems to taste a little better if it is made just down the road.

www.crown-outdoor.co.uk 01304 212121 mail@crown-outdoor.co.uk Extensive showrooms @ 3 Poulton Close, Dover, Kent, CT17 0HL. England.

CREATE THE

ULTIMATE G&T THIS SUMMER

Enjoy responsibly. Š2013 Bombay Sapphire and its trade dress are registered trademarks.