Bar Magazine July 2023

The Summer Drinks

EDITOR

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths manjeet@cimltd.co.uk

Tel 01795 509109

ACCOUNT MANAGER

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

ADMINISTRATION MANAGER

Natalie Murray admin@cimltd.co.uk

Tel 01795 509103

CREDIT FACILITIES MANAGER

Lauren Sharpe creditcontrol@cimltd.co.uk

Tel 01795 509103

DESIGN & PRODUCTION

James Taylor james@cimltd.co.uk

Grant Waters grant@cimltd.co.uk

SALES DIRECTOR

Tom Woollin tom@cimltd.co.uk

CHIEF EXECUTIVE

John Denning jdenning@cimltd.co.uk

Hello sunshine!

As my debut as Editor of Bar Magazine, this has been a really exciting first issue to put together.

during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to TGM Publishing Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

With summer now – thankfully – in full force and the sun giving us much-needed, extended hours of summer drinking and dining, hospitality venues are in the fullswing of their busiest trading months. Venue operators, more than ever, need to be on top of their game and have all angles covered to maximise the summer rush and ensure smooth sailing for guests.

We take this opportunity to focus on two crucial elements as our main features this issue, Outdoor Report and Summer Drinks.

In our Outdoor Report feature, you’ll find expert advice and insight on what makes a successful outdoor space, as well as how your venue can utilise and capitalise on its

outdoor area this summer.

Our Summer Drinks feature will shine some light on this season’s drink trends and how venues can curate an outstanding summer drinks menu that caters to all guests and brings in that important seasonal footfall.

Among all of this, you will find some new and exciting drink recipes in our New Creations feature.

Enjoy!

Eleasha Pritchard Editor

Keep

A

66 HOSPITALITY AROUND THE WORLD

Oh’No! Lulu Tiki Bar – Buenos Aires, Argentina.

Never Say Die launch new small-batch bourbon The Drinks Trust takes action on Cost of Living crisis

England’s own Kentucky Bourbon, Never Say Die has expanded its collection with a new Small-Batch Bourbon - each batch featuring a unique and balanced blend of Never Say Die recipe barrels. The new addition has been designed as an ‘every occasion Bourbon’ with a lower-abv at 47.5% and mellowed spice from the high rye grain content. It is complex enough for sipping, whilst also holding up in highballs and cocktails.

Never Say Die is a traditional Kentucky Bourbon made with a mash bill of 64% corn, 24% rye and 12% malted barley, resulting in flavours of spice and citrus that melts into vanilla, leather and caramel.

Never Say Die Small Batch (RRP £59.95, 70cl, 47.5% ABV) is available to order now for the on and offtrade through Enotria and N10 Bourbons respectively.

www.neversaydiebourbon.com

From June until the end of 2023, The Drinks Trust aims to raise £230,000 to support those who need our help the most through its new Cost of Living Crisis Appeal, and The Drinks Trust is asking the industry to take action to support this effort.

The Drinks Trust has experienced unprecedented demand for financial, well-being and training support. The average grant amount for financial support in January 2023 was double that in 2022, and applications volumes in the first quarter of this year have been higher than any other period since the founding of the charity in 1886. In addition, calls to the support line from people needing support with their well-being and mental health have increased threefold compared to the same period in 2022.

The Cost of Living Crisis Appeal presents five opportunities for industry businesses and brand owners to deliver life-changing support to those who have been mostly affected.

www.drinkstrust.org.uk/get-involved/for-businesses/support-thecost-of-living-appeal

drink!

Lanchester Wines pops the cork on Champagne Moutard partnership

Renowned Champagne house, Champagne Moutard, is now available to the UK and Ireland wine trade through an exclusive partnership with Lanchester Wines. The Lanchester Wines portfolio includes a range of Champagne Moutard’s most popular Champagnes including its signature Grand Cuvée Brut, which is available in a range of sizes from half bottle to Jeroboam, Rose Cuvaison and Champagne Persin Blanc de Blancs. Also available to Lanchester Wines’ customers are Champagne Moutard’s signature, artisan Cuvée Six Cépages Brut Nature, created using six of the seven permissible Champagne grape varieties, and Cuvée Vieilles Vignes Arbane. Both wines are created with the extremely rare

and ancient Arbane grape, and Champagne Moutard is the only Champagne house to

create a “Vieilles Vignes” Arbane. www.lanchesterwines.co.uk

Aspall launches new super-premium blush cider

Aspall Cyder, the number one super-premium cider brand in the on-trade in GB, is helping on-trade venues tap into the growing popularity of berry flavours and premiumisation opportunity this summer with the launch of a new berry-infused draught cider. The brand’s new Blush Cyder, which will be available to on-trade venues in 50 litre keg format from mid-June, blends sweet blackberry with the renowned taste of Aspall Cyder. Aspall Blush aims to re-

invigorate super-premium fruit cider with its refined and crisp profile, appealing to a broader consumer audience. The launch will be supported by a targeted social media activation and sampling activity at festivals and events over the course of the summer. Venues will also be able to access materials including branded menus, handles, table talkers and posters to raise awareness and encourage consumers to try something different.

www.aspall.co.uk

Menabrea aims high with new brand campaign

Italian premium beer brand, Menabrea has revealed an exciting new brand campaign, ‘Italian Alpine Birra’, which aims to put the brand firmly on the map amongst discerning consumers looking for a more authentic choice. Inspired by the brand’s stunning Alpine surroundings from the small town of Biella in Piedmont, Northern Italy, the new campaign developed alongside communications agency, BMB, celebrates the original qualities and ingredients that

differentiate Menabrea from other Italian beer brands. Menabrea commissioned UK artist Paul Blow to create a series of colourful illustrations that showcase the special Alpine qualities, tradition, heritage and craft found in every pint of Menabrea. Each of the eight images features a subtle hidden bottle or bottle cap of Menabrea and is accompanied by different headlines that evoke the birra’s provenance. www.menabrea.co.uk

The Six Bells in Shinfield transformed after Greene King investment

The Six Bells in Shinfield, Berkshire, has reopened after a £300,000 transformational investment by pub owner Greene King. The significant investment has been used to expand the pubs trading space and upgrade its facilities, enabling it to host guests for a range of occasions at any time, including for private hire events, food service, wet-led drinking occasions and sporting events. The highlight of the transformation is an extension to the pub, which will be used to cater for private events such as weddings, corporate events and birthday parties.

The impressive transformation of The Six Bells pub stands as a testament to Green King Pub Partners’ commitment to investing in its licensees. Sachin Singh and Sunil Sharma have been key to the success of The Six Bells over the last five years and with Greene King’s substantial investment, they aim to grow their business through its expanded offer.

UK diners willing to pay a premium at insta-worthy restaurants

Diners are willing to pay £28 more at restaurant venues that look good on social media, reveals new research from Barclaycard Payments. With many restaurants struggling to navigate the ongoing economic crisis, research points to social media as an increasingly important tool for restauranteurs. The rise of social media and digital marketing is positively impacting the hospitality industry, as new research from Barclaycard Payments reveals 80 per cent of restaurant owners have seen an increase in bookings after implementing social-led strategies. Cost-conscious restaurant-goers being more selective about the venues they visit has encouraged two thirds of restauranteurs to sign up to social media platforms, such as Instagram and TikTok, in order to make their venue more appealing to customers. Methods employed include tapping into social trends and hashtags, providing complimentary services to customers with a large online following, and creating ‘how to’ videos.

Win £1000* every week this summer

Lucky voice revitalises diversity and inclusion in light of growth and expansion

Lucky Voice, the pioneering social entertainment brand, has revealed a revitalised approach to diversity and inclusion in the business, with a raft of activity aiming to refine its HR practices and empower its employees as they drive forward the company’s major programme of growth and investment.

Lucky Voice is aiming to double the size of its estate over the next two years, which started with its latest opening in London’s Liverpool Street, its most successful ever launch. Creating 17 fantastic hospitality jobs with great career progression opportunities, its team is now 120 people strong – so this new D&I programme couldn’t come at a better time.

The programme is managed by a newlyformed Employer Brand Team, who meet monthly to discuss updates to policies and recruitment procedures, organise charity outreach, and plan how they will celebrate

key calendar moments both internally and externally, including religious festivals,

Hilton boss Steve Cassidy to become chair of UKHospitality

Steve Cassidy, Managing Director, Hilton UK & Ireland, will take over as Chair from Steve Richards, CEO of Parkdean Resorts, who moves to President. In line with UKHospitality’s policy, the change will take place at its summer conference and AGM on Wednesday 14 June. The conference also marks constitutionally scheduled changes to the wider membership of the UKHospitality Board.

UKHospitality Chief Executive Kate

Operators call on more suppliers to support hospitality rising

Supporters of the world’s biggest hospitality recruitment campaign, Hospitality Rising, are calling for more suppliers to get involved in the initiative to help solve the sector’s crippling job crisis.

Currently nine in ten Hospitality Rising supporters are operators and, as the campaign heads into its second year, the movement is hoping to attract more

suppliers to become supporters.The collaborative campaign, which brings together companies of all sizes, from all sectors of the industry, has created two new packages, Platinum and Gold, for suppliers looking to join the cause.

Steve Richards, CEO of Parkdean Resorts, also an early supporter of the cause, said: “It has been heartening to see the industry come together under the Hospitality Rising

Nicholls said: “I’m delighted that Steve has taken on the role of our Chair, to which he will bring a wealth of knowledge from decades working in hospitality, tourism and travel.

“There’s never been a more important time to have one voice to Government and I know that Steve will continue working across our broad membership for the betterment of the sector, as he did in his role as Vice-Chair.”

www.ukhospitality.org.uk

umbrella in order to tackle the continued staff shortages that are affecting operators of every size.”

www.hospitalityrising.org

cultural awareness dates and LGBTQ+ Pride.

Summer snacking

KP SNACKS, OFFICIAL TEAM PARTNER OF THE HUNDRED, TO DRIVE SNACKING SALES THIS

SUMMER.

As we head into summer, sports fans are looking forward to the excitement and entertainment brought by big competitions and matches, from Wimbledon to the UEFA Women’s World Cup to cricket’s fastest, most action-packed tournament: The Hundred.

Once again, KP Snacks is the Official Team Partner of The Hundred which sees eight regional men’s and women’s teams in action across England. With over 50 live matches to be broadcast on TV, The Hundred is looking to capture an even bigger audience than in its first two years, creating snacking opportunities to help pubs and bars trade up on drinks-only visits.

Familiar brands that are matched to the customer base are extremely important in driving snacking sales and KP Snacks’ broad and flavoursome portfolio is perfectly positioned to tempt customers as they

enjoy televised cricket. From its iconic KP Nuts, perfect when paired with a cold beer, to its premium hand-cooked crisp brand Tyrrells, KP Snacks offers a variety of popular and trusted brands, with something for everyone.

Matt Collins, Trading Director at KP Snacks, says, “We are proud to be the

Are you the next ELIT Master?

ELIT VODKA LAUNCHES GLOBAL COCKTAIL COMPETITION, CHALLENGING BARTENDERS TO CREATE AN AMAZING ELIT FREEZE COCKTAIL.

ELIT Vodka has announced the launch of the brand’s global cocktail competition ELIT MASTERS 2023. This year sees the biggest competition to date, with bartenders from over twenty countries competing for the title of the Global ELIT Master 2023, displaying creativity and dedication to the art of cocktail making, by creating the best Freeze Martini.

For the chance to win the title of ELIT MASTER 2023, represent their country and compete with industry experts from all over the world, bartenders are invited to join in and create an amazing ELIT Freeze Cocktail, which will be judged by top industry professionals including award winning bartender and ELIT Global Brand Ambassador, Jack Sotti. The grand prize for the Global Winner is the incredible

opportunity to connect with the world’s top bartenders and industry experts, as the VIP bartender at a guest shift in three different countries.

ELIT Vodka is freeze filtered at -18oC with proprietary, cutting-edge technology, that makes it exceptionally pure and smooth, perfect for martinis, neat, or on the rocks. The Martini is a timeless cocktail, still at the cutting edge of modern mixology, inspiring the next generation of bartenders and consumers around the world. The perfect martini needs to be made with the best vodka and always served at the optimum temperature below zero, so bartenders will be challenged to create their interpretation of ELIT Freeze Martini and present it in impressive, exciting way, like never seen before.

Official Team Partner of The Hundred for the third year running, since its launch in 2021. Bagged snacks represent a critical opportunity for pubs and bars to drive their sales as customers look for the perfect pairing of their favourite drinks and snacks while watching sporting events.” www.kpsnacks.com

To learn more about ELIT MASTERS 2023, follow on Instagram @elitmastersuk and #ELITMASTERS2023 across social channels. For more information about ELIT Vodka visit https://elitvodka.com/.

Bartenders who wish to participate in the ELIT Masters 2023 can find out more information and create and upload their cocktail on the www.elitmasters.com website.

The soul of Haiti

TRANSPORT YOURSELF TO THE SHORES OF HAITI WITH THE AWARD-WINNING RHUM BARBANCOURT – A RUM RICH IN CULTURE, TRADITION AND UNIQUENESS.

Since its creation in 1862, Rhum Barbancourt has maintained its individuality and is renowned for its excellence and distinctive Caribbean character. The founder Dupré Barbancourt, originally from Cognac, explored the processes of double distillation and oak aging to create a distinctive and exceptional rum in the image of Haiti.

Excellence is the key to Rhum Barbancourt and is something that runs deep in the brand’s roots, from its distillation process to bottling, all in one self-sustaining distillery compound. In order to guarantee utmost and consistent quality, the rums are created from pure organic sugar cane that are sent directly to the distillery upon harvest, to preserve their freshness and aromatic potential. The “Madame Mevs” sugar cane variety used to create Rhum Barbancourt, is grown in collaboration with over 3,000 farmers creating a sustainable trade for this line of agriculture. The creation process has remained unchanged since its inception;

only the equipment and technologies have evolved. Each rum is matured in oak casks imported directly from the Limousin region of France and are the only rums to be matured on the island. Under the watchful eye of the Master Distiller, Vladimir de Delva, all rums are aged in French oak barrels, in cool and humid cellars in the heart of the Plaine du Cul-deSac. Designed through cogeneration, the distillery is entirely self-sufficient for water and electricity. The Barbancourt distillery creates original and high-quality rums that earn the admiration of connoisseurs and all those who enjoy the finer things in life. Awarded over 55 medals in international competitions, these are exceptional rums with a harmonious composition – fruity and round, with a bouquet that offers a rare richness and a distinct Caribbean taste.

The core line consists of dark rums: 3-Star aged 4 years, 5-Star aged 8 years and the Estate Reserve aged 15 years and originally created for the family then commercialized in the early 1960s in limited quantities. Recently added to the line is the new

Haitian Proof, a crystalline white overproof rum with floral notes and gourmand notes that was a hit at Rhum Fest Paris, winning Gold from the Beverage Testing Institute. The brand continues to innovate with recent cask finishes and upcoming creations.

Now a source of national pride, each generation has added its own touch to the brand. Delphine Gardère Molere, fifth generation of the family, is the current guardian of this heritage and is driving the Barbancourt brand on the international stage. From massive investments in modernization and industrialization, to elevating the brand and its iconic packaging, Rhum Barbancourt is making waves all over the world.

It’s our turn in the UK to experience the colours of this beacon of Haitian culture through newly acquired distribution by Spirit Cartel, an experienced importer of some of the top brands in the spirits industry. “We are excited to partner with Spirit Cartel, an importer aligned with our mission to bring Haitian culture and the

excellence of Barbancourt craftsmanship to the dynamic market of the UK,” says Delphine Gardère Molere, owner and CEO of Rhum Barbancourt.

While the company holds a strong commitment to excellence in the production of rum, they are equally committed to culture and social responsibility. The Barbancourt Foundation operates with a mission to improve living conditions and reinforces community ties with initiatives in healthcare, education, youth sports, arts, and culture. Additionally, Rhum Barbancourt actively supports higher education through a long-time partnership with HELP, Haitian Education Leadership Program to finance university scholarships.

THE TRUE SOUL OF HAITI

Haiti shines with wonder; the joy of living and the gift of self remain strong values within the country and community. The true image of Haiti is internal, with spirituality and resilience acting as core and integral values among the population and accompanying all Haitians in their daily lives.

As a national symbol, it is common to see Barbancourt rums associated with sacred rituals in the form of offerings and libations for the spirits. The ancestral technique of production of Rhum Barbancourt was entered into the National Registry of Haitian Cultural Heritage in March 2021.

From rum-lovers and connoisseurs to the rum novice, Rhum Barbancourt is a spirit for everyone looking for craftsmanship and a portal to a world full of rich authenticity.

Rhum Barbancourt is brought to the market by award-winning distributor, Spirit Cartel – winners of the IWSC Spirits Distributor of the Year in 2019 and 2021. www.barbancourt.com/en

The taste of Seville

CRUZCAMPO® SETS TO MEET THE GROWING DEMAND FOR SPANISH LAGER BY BRINGING THE TASTE OF SEVILLE TO THE UK MARKET.

Spain’s number one lager, Cruzcampo® , is set to make a splash in the nation’s pubs as HEINEKEN UK responds to growing consumer demand for Spanish lager.

Spanish lagers are in 73% growth and account

for one in every five pints sold in the UK on-trade1. Cruzcampo® is positioned to help operators tap into this rising trend while offering a great quality experience at the price of mainstream lager. A well-balanced lager with 119 years of brewing heritage, Cruzcampo® offers an authentic taste of Spain as the country’s most popular draught beer2

The launch of Cruzcampo® sees HEINEKEN UK continue its commitment to support the on-trade, helping operators meet consumer needs. Holidaymakers returning from Spain, particularly from the Cruzcampo® home of Seville, have been calling for the brand to be brought to the UK and even reached out on social media asking for it to be launched here. Serve the ‘Taste of Sevilla’ with Cruzcampo® on draught by offering your customers an affordable treat which taps into the Spanish culture of taking life as it comes, relaxing, and spending time with friends and family. Trade up from classic brands into mainstream lager continues as drinkers look to treat and reward themselves with a more premium experience but at an accessible

price point. HEINEKEN UK’s launch of Cruzcampo® offers all the advantages of a Spanish premium beer at an affordable price, adding value to a pub’s beer offering by providing consumers with a great quality experience that trades them up from classic lager brands.

In the face of cost-of-living increases, 29% of UK consumers say they plan to reduce their spend on alcohol3, while eight out of ten say that inflation is impacting their ontrade visits in some way4. However, it’s not all bad news as 60% say they are going out the same or more frequently5

Although many have reduced their alcohol intake, when compared with more expensive pleasures, premium lagers such as Cruzcampo® are still a cost-effective treat. More than ever, we’re seeing a greater emphasis on ‘smart spending’ to maximise the return from disposable income. Beer is benefitting from this, as the pint offers greater value for money than smaller serves such as a spirit and mixer6 Cruzcampo® creates an opportunity for operators to grow revenue thanks to its premium credentials, accessible price point and by tapping into consumer demand. The launch of Cruzcampo® offers consumers the chance to discover a new brand, and expand their horizons with a taste of the Mediterranean sun.

www.direct.heineken.co.uk/huk/en/ cruzcampo

1. CGA OPUS Volume MAT Total GB Premium and Mainstream Draught Lager, 25.2.23

2. Nielsen Spain FY data 2022

3. KAM Media Online Consumer Survey for Heineken February 2023

4. Toluna Survey, 19th December 2022, N=363).

5. CGA Cost of Living Consumer Pulse (1,030 UK&I Consumers) November 2022

6. Toluna Survey, 19th December 2022, N=363

Hospitality’s freshest event

JANUARY 2024 SEES THE INAUGURAL BAR MAGAZINE AWARDS TAKE PLACE IN LONDON. WITH SOME OF THE INDUSTRY’S BIGGEST NAMES ALREADY CONFIRMED, THE BMAS ARE THE PLACE TO BE TO HELP LIFT YOUR JANUARY GLOOM, AND CELEBRATE YOUR ACHIEVEMENTS.

For the last decade, the thousands of industry professionals who read Bar Magazine have been requesting that we run an on trade event, and here we finally are! Save the Date! Monday 22nd January 2024, at the Leonardo Royal Hotel, St. Pauls, London will see top names and talented individuals from the UK’s hospitality sector gather to showcase just how creative and wonderful our industry is.

The BMAs are all about supporting the industry, recognising the quality, passion and creativity of the staff that work so hard in venues every day. There’s so much flair that goes unnoticed, and we want to give you your moment to shine and highlight your achievements. With December being such a busy and demanding month for hospitality workers, the BMAs in January 2024 are the perfect opportunity for us all to let our hair down and sink drinks, rather than serve them!

In addition to celebrating your achievements and having a well-deserved night off, the BMAs offer a unique

WHEN? WHERE? GET INVOLVED.

MONDAY 22ND JANUARY 2024 18:30 – LATE

LEONARDO ROYAL HOTEL, ST. PAULS 10 GODLIMAN ST, LONDON EC4V 5AJ

Applications are now open, and tickets are now available. Please visit www.barmagazine.co.uk/ barmagazineawards, email tom@cimltd.co.uk or reach out on Instagram @barmagazineuk for more information.

networking opportunity. Attendance to the event will put you in the company of 200+ likeminded hospitality professionals. This provides a fantastic chance to make new connections with peers, who you can discuss ideas and compare business successes with. Tickets are now available through the Bar Magazine website. Our host for the evening is the amazingly talented Ian Burrell, Global Rum Ambassador and founder of RumFest. Ian’s growth and rise within hospitality is truly inspirational and he shows that with

THE HOST

IAN BURRELL – GLOBAL RUM AMBASSADOR

We are especially excited to announce Ian Burrell as our host for the 2024 BMAs. Ian is an award-winning educationist for the hospitality industry, being voted the 10th most influential person in hospitality, 2020. He brings a wealth of experience, passion and character to the BMAs, specialising in the different rums available around the world and educating us on the best way to use them.

Ian has established himself as the world’s only recognised global ambassador for the rum category, and also a TV personality who can be seen as a regular guest on Channel 4’s ‘Sunday Brunch’. Ian told us: “I am definitely looking forward to getting involved and presenting the inaugural Bar Magazine Awards next January. The UK Bar industry is one of the greatest in the world, employing some amazing people, so it’s only right that some of its stars are recognised during this new ceremony for their work, talent and passion, that will undoubtedly inspire the next generation of stars.”

passion for your craft and hard work, the sky really is the limit.

Applications are now open to everyone until August 31st 2023, when the BMAs’ judging panel will gather to pick out our finalists and winners! Our 2024 judging panel consists of hospitality experts from The Drinks Trust, Mercieca, Licensed Trade Charity, and UKHospitality.

Over the next few pages, we will cover the amazing venue, the categories on which the awards will be judged and explain just how much your business and career can

THE JUDGES

ROSS CARTER CEO

THE DRINKS TRUST

PAULA SMITH

HEAD OF MARKETING

LICENSED TRADE CHARITY

FRANKIE MERCIECA

ASSOCIATE DIRECTOR

MERCIECA

UKHOSPITALITY

TOM WOOLLIN

DIRECTOR

BAR MAGAZINE

benefit from being a BMA winner. We’d love to hear from you if you’d like to get involved, apply, get tickets or just have a few questions. You can find out more information or ways to contact us on www.barmagazine.co.uk/ barmagazineawards

The BMAs are all about supporting the industry, recognising the quality, passion and creativity of the staff that work so hard in venues every day.

The judging panel

INTRODUCING TOM WOOLLIN; DIRECTOR OF BAR MAGAZINE AND ONE OF THIS YEAR’S EXPERTS ON THE BAR MAGAZINE AWARDS 2024 JUDGING PANEL. WE SPEAK TO TOM ABOUT THE UPCOMING AWARDS IN JANUARY, AND HE EXPRESSES HIS UTMOST EXCITEMENT ABOUT THE INDUSTRY AND WHAT THIS SPECIAL NIGHT WILL BRING TO HOSPITALITY OPERATORS.

As the Director of Bar Magazine, Tom has extensive knowledge of the hospitality industry and understands how venues operate. He told us, “It is my role to oversee and regulate the essential information that Bar Magazine puts out to the amazing hospitality sector each month. I have 9 years’ experience in working alongside both industry-leading, and start-up, brands to ensure the messaging they are putting out to the sector is going to help venues flourish and grow.”

Tom’s passion and appreciation for the hospitality industry is evident: “I truly believe the UK’s hospitality sector is the best and most unique around the world. Its importance to the general public has never been more obvious than through the tough times we’ve endured over the past few years. The social aspect that hospitality brings, contributes enormous amounts towards our country’s culture and has such a positive effect on the mental health and wellbeing of our population that cannot be overstated!”

The BMAs are the perfect opportunity to celebrate and shine a light on the

important people and venues that keep the cogs of this amazing industry turning. Tom explains: “So many awards, prizes and celebrations are based around brands. The BMAs are filling an essential gap in the market that looks to recognise the amazing achievements, hard work and passion of the heroes that make our industry the best in the world. The Bar Magazine Awards are not about anything other than rewarding the people who deserve it most; venue managers, bartenders, serving staff, marketing executives – these are the people that are the beating heart of our sector and allow it to continue providing unforgettable experiences for consumers.”

Asking Tom what he’s most looking

forward to about the BMAs, he replies: “Genuinely, I am looking forward to meeting inspirational people who work so hard and are so passionate about their craft. I absolutely love my job, and really enjoy meeting people who feel the same about theirs. Giving these people an opportunity to relax, have a night off, and celebrate with a few drinks, is going to be such a rewarding feeling for everyone at Bar Magazine. Please do make sure you apply – it doesn’t matter whether your venue has a huge budget or is in a highfootfall area, greatness often comes from tough and challenging circumstances.”

www.barmagazine.co.uk/ barmagazineawards

Best venue design award

A VENUE’S DESIGN AND INTERIOR GIVES GUESTS THAT ALL-IMPORTANT FIRST IMPRESSION AND ARE A HUGE FACTOR IN THEIR OVERALL SUCCESS. THE BMAS ARE LOOKING TO RECOGNISE THOSE VENUES THAT HAVE TAKEN THEIR DESIGN CONCEPTS TO THE NEXT LEVEL WITH EXCEPTIONAL INTERIORS, AND INNOVATIVE OUTDOOR AREAS.

The award for Best Venue Design will be judged on a venues who make the most of their space to entice customers and increase footfall.

The design of a venue is key in giving guests a great first impression and is a huge deciding factor in a venue’s overall success. If your venue’s design – indoor or outdoor –helps elevate your atmosphere, we want to hear from you. We are taking applications from any venue, whether your space is small or large, high-budget or low-budget. This award is all about showcasing exquisite design concepts and recognising the hard work, thought and creativity that has gone into these amazing projects.

We are excited to announce that industryleading cider brand, Kopparberg, are supporting the industry by sponsoring the Bar Magazine Award for Best Venue Design. Joe Dunnett, On Trade Activation Manager at Kopparberg, tells us, “A well-designed, comfortable and visually appealing interior and outdoor space can attract customers to your bar and give your venue a competitive edge. People are naturally drawn to more welcoming, visually appealing spaces, and they are more likely to choose a bar with an inviting atmosphere over one that looks uninviting or uncomfortable. A great

interior or outdoor space will also help to create memorable experiences for your customers, which is becoming increasingly important.

“Customers are looking for inviting beer gardens to spend their afternoons and evenings in the sunshine, and therefore having an outside area with ‘Instagrammable’ appeal is key to driving footfall for younger drinkers. Providing a comfortable and aesthetically pleasing venue will likely encourage longer stays and, in turn, a higher spend per head.”

On behalf of Kopparberg, Joe shares his excitement about the BMAs and being involved with the special night: “We are excited to be a part of the BMAs for their debut year and proud to sponsor the Best Venue Design Award, to recognise those venues who are going above and beyond to give their customers the best possible

experience in their venue. This is a hugely important award to Kopparberg, as we understand the importance of creating memorable experiences for customers and creating memories that will last; especially in the current financial environment, when we know consumers are extra vigilant with their spending.

“We look forward to joining 300 other hospitality professionals, amongst other brands, sponsors and ambassadors in January, to celebrate the successes the industry has seen over the last year and beyond.”

Applications for the BMAs close 31st August 2023. You can apply for the BMA Best Venue Design Award, or nominate an outstanding venue at www.barmagazine.co.uk/ barmagazineawards

Applications are open

APPLICATIONS FOR THE 2024 BAR MAGAZINE AWARDS ARE OFFICIALLY OPEN. YOU CAN BE ONE OF THE FIRST TO APPLY AND DEMONSTRATE YOUR SUCCESS TO SOME OF THE MOST WELL-RESPECTED PROFESSIONALS WITHIN OUR INDUSTRY.

Save the date! Only 6 months to go until hospitality’s newest, unique event; and more importantly, only 3 months left to get your applications in. The BMAs are here to reward the hard work, creativity and passion that make your venue thrive.

Our judging panel consists of experts within the hospitality industry, who are bringing a wealth of knowledge to the BMAs and helping us choose who most deserves recognition for their business triumphs. High-ranking members from UKHospitality, The Drinks Trust, Licensed Trade Charity and Mercieca will be judging your applications.

Ross Carter is CEO at The Drinks Trust, who have been providing the industry with vital support and advice for well over a century. Ross told us: “I am delighted to be part of the judging panel of the newly launched Bar Magazine Awards created to celebrate the successes of the on trade sector. Our industry have been experiencing hard times in the past years, so it’s great to come together and celebrate the community that makes this industry great.”

Also on our judging panel is Frankie

Mercieca, Associate Director at Mercieca, an award-winning, integrated agency with a client roster that boasts some of the world’s leading Food & Drink brands. Frankie told us of the importance that hospitality plays in creating experiences for the public: “For many of us, experiences are becoming more meaningful than material things. Our vast, diverse hospitality industry, which is at the heart of these shared moments, has therefore never been so important. I can’t wait to see the creativity and passion of the individuals and

APPLY FOR THE 2024 BMAs

venues that make truly great experiences what they are, and wish everyone the very best of luck.”

Frankie and Ross’ thoughts are echoed by the whole Bar Magazine team. We all wait, in excited anticipation, for your applications to start coming through. Our wonderful industry has so many untold, inspirational stories of success, so please help us in boasting about your amazing accomplishments by applying via www.barmagazine.co.uk/ barmagazineawards

Applications are now open to anyone who works within hospitality. We can’t wait to hear all of your stories of success, and share them amongst our expert team of judges. You can apply for yourself or nominate a colleague/acquaintance. It couldn’t be easier to apply; follow these simple steps:

1. Go to www.barmagazine.co.uk/barmagazineawards

2. Choose your category

a. You are able to apply for multiple categories, just repeat these steps once the application is submitted

3. Fill out the personal information form and click next

4. Fill out and submit your application form – the more detail you can include, the greater chance you have of winning!

5. ALL ENTRIES MUST BE SUBMITTED BY 31ST AUGUST 2023

Propel your business

WITH

THE CONCEPT OF

THE BMAS BEING TO RECOGNISE AND CELEBRATE SUCCESS WITHIN HOSPITALITY, IT’S VITAL FOR YOU TO UNDERSTAND HOW WINNING AN AWARD CAN BENEFIT YOUR BUSINESS.

BRANDING

The BMAs are presented in collaboration with Bar Magazine, the UK’s leading title for hospitality business advice, so applying for an award gives your venue a unique branding opportunity. You’ll be among, and competing with, the best of the best, and having your name involved with the BMAs provides you with an exclusive opportunity to grow your brand and improve your business.

TEAM MORALE

If you’re successful in business then you’ll know how important your team is in contributing towards this. From the members on the frontline who create a lasting first impression, to the behind-the-scenes crew who ensure your operation runs smoothly, the performance of your team can have huge effects on the experience your guests are immersed in. Team spirit is one of the most important, and underappreciated, aspects of running a venue. The BMAs offer a unique way to shoot some adrenaline into your team’s morale, not only by showcasing your success as a group, but also by treating them to a night off to celebrate their achievements.

NETWORKING

There’s no better way to improve your business than meeting with, and learning from, others who work in your sector. The BMAs put the industry’s brightest stars all under one roof for the evening and gives you the opportunity to expand your network. This could lead to you learning new techniques, developing new ideas and creating new partnerships with likeminded professionals who excel in their craft just as much as you. We’re a very supportive industry who love to ‘give back’, so why not use your success from winning one of our prestigious awards to inspire and mentor others who feel as passionately about hospitality as you?

CONFIDENCE

Working in hospitality is so rewardingly hectic that it’s easy to get tied up in the day-to-day, and not take the time to sit back and appreciate how great we are. With 58% of people in the UK said to suffer from Imposter Syndrome*, think of what winning an esteemed award could do for you, your team and your collective mental health. Think about how hearing that some of hospitality’s top experts believe that you’re elite at what you do, and the positive effect it could have on the quality of work you achieve. *workplaceinsight.net

Apply for the 2024 BMAs today, at www.barmagazine.co.uk/barmagazineawards

REGISTRATION NOW OPEN

DISCOVER WHO’S CAUSING A STIR IN THE SPECIALITY DRINKS INDUSTRY

Reignite your product lines at the UK’s leading showcase of artisanal food & drink, learn about the latest trends from our experts, and explore the Drinks Cabinet which is bursting with heritage brands and dynamic start-ups.

REGISTER NOW FOR YOUR FREE TICKET

Outdoor Report

IN THIS SEASONAL FEATURE WE COVER ALL THINGS OUTDOOR, PROVIDING ADVICE AND INSIGHT ON HOW YOUR BUSINESS CAN STAY SHINING THIS SUMMER.

Insta-worthy spaces

SOCIAL MEDIA IS AN UNDENIABLY POWERFUL TOOL TO PROMOTE YOUR VENUE. HERE ARE FIVE WAYS YOU CAN MAKE YOUR OUTDOOR SPACE INSTAGRAMMABLE, COURTESY OF BEN METCALFE, MARKETING & OPERATIONS MANAGER AT CANAL CLUB LEEDS.

BE UNIQUE

Create a unique seating arrangement that encourages group photos and candid moments - think cosy booths or communal tables adorned with flowers and other eye-catching decorations to match your venue’s mood. The more of a statement you make in your furnishings, the more you will encourage guests to share a snap to socials, increasing your brand awareness and footfall to your venue.

LET THERE BE LIGHT

Attractive and effective lighting is a key factor in what will make your outdoor area Instagrammable and appealing to guests. From pretty string lights to industrial festoon lanterns, there are so many different lighting styles to choose from, which will nicely compliment your venue. Lighting your outdoor space into the night means that customers can dine and relax for longer, increasing time spent at your venue and, subsequently, more revenue!

DRINKS, PLEASE!

The art having an aesthetic and visually appealing Instagram feed has become a huge trend over recent years. With this in mind, an aesthetically pleasing drinks and food menu is crucial in echoing your outdoor space’s Instagramability. When curating a beautiful cocktail, that’s sure to be shown-off, consider a decorative glass and vibrant colours that will look great on the ‘gram.

To encourage more of these outdoor cocktail orders, consider launching an initiative such as if customers take a snap of their cocktail and upload it to social media with a relevant hashtag, they will be entered into a draw to win a bottomless brunch for two. This approach of incentive marketing will increase orders at the bar, as well as boost your online presence and exposure, which will undoubtedly bring more guests to your venue.

STAND OUT

Having unique signage or murals with quirky captions will add personality to your bar’s exterior and provide plenty of photo opportunities for visitors. As more consumers use Instagram to search for places to visit, introducing a backdrop will provide a plethora of previous guests’ photographs at the venue, and encourage new customers to visit and get a similar snap.

COMFORT IS KEY

Comfortable chairs and cushions will undoubtedly encourage people to sit down and take those perfect shots at their leisure. Consider adding cosy blankets and cushions to your outdoor space to increase the area’s cosiness – these are also a great addition for those colder summer evenings. Making your outdoor area more comfortable and welcoming is an easy and cost-effective way to make the space Instagrammable and to ensure guests will never want to leave.

The great outdoors

WE REACH OUT TO SOME OF THE INDUSTRY’S EXPERTS, WHO PROVIDE VALUABLE INSIGHTS ON WHAT MAKES A SUCCESSFUL OUTDOOR SPACE AS WELL AS, HOW VENUES CAN UTILISE AND CAPITALISE ON THEIR OUTDOOR SPACE THIS SUMMER.

Summer is here, which means bar terraces and pub gardens are being packed out with guests looking to get the most out of the sun. With most bars and pubs having additional outdoor seating spaces for the seasonal, warmer months, it is undoubtedly

a crucial pull-factor to increase footfall and revenue.

Assistant Manager at Copeland Social - a bar in the heart of Peckham - states the importance of an outdoor area: “An outdoor space is vital for any bar”, they say. “It not only provides a separate space

for guests to gather, but can also offer a change in tone and atmosphere from the indoor space.”

Reflecting on the past few years in the hospitality industry and how food and drinks venues with outdoor spaces saved the day and kept the industry afloat in the darker days, Assistant Manager at Copeland Social says, “During the pandemic, outdoor spaces proved to be a huge asset to any business.”

For Copeland Social, their outdoor space is synonymous to their name and has been the defining factor in their success.

“To Copeland Social specifically, outdoor space is what we are known for and what we have built our business on. The warm weather transforms our indoor space as we have large horizontal shutters on our frontage. Once the winter is over and the weather improves, we open these shutters right back to create a seamless flow between outdoor and indoor – that first day the shutters fully open is always our favourite day of the year.”

Through a commercial lens, an outdoor area is a real money-maker in the summer

months, as Assistant Manager at Copeland Social also explains, “outdoor spaces provide more seating and can effectively double the area size of a business if done well.” Supporting this statement is Barbara Becchetti, Assistant Director of Marketing for 12th Knot - an exclusive rooftop bar in Southbank, London – who comments: “the outdoor terrace increases the seating capacity of the entire restaurant by 60 covers.” Simply, the higher the capacity of your venue, the higher the potential footfall and therefore, the higher the sales.

There are many components to consider when preparing a successful and popular outdoor space this summer, as Barbara also explains: “every element counts. We had to think about the activation of the space as a whole, which included the design elements, attractiveness and visual impact.”

Though there are many different elements to consider when creating a successful outdoor space, starting with simple steps is a good idea. Beth Perdue, Marketing Manager at Woodberry of Leamington Spa, an award-winning family business supplying commercial outdoor furniture, gazebos and planters, comments on what operators need to consider in the first steps of preparing their outdoor space for summer: “Get the basics right with clean, non-broken furniture and parasols. With patio or deck areas, give them a jet wash to freshen them up before summer.”

Expanding on Beth’s advice, Assistant Manager at Copeland Social, details the crucial components for an attractive and functional outdoor area, firstly noting the importance of suitable seating and spacing: “adequate seating and with that, adequate spacing, is a crucial component for any outdoor space. However obvious it may seem, it is one that is often overlooked by many bars and pubs. A customer must feel comfortable; if they don’t, the drink won’t taste as good, the atmosphere will be dampened and the service, even if impeccable, will not appear as such.” As emphasised by Copeland Social, customer satisfaction relies heavily upon how comfortable the guest feels – simply, if guests are not comfortable, chances are they won’t stay for long or return to the venue.

Whether your outdoor area is small or large, maximising this space with suitable and comfortable seating is key. Beth, from Woodberry, advises venues: “think about the space you have.

“For small areas, make it work with some standing spaces and bar height tables, bench seating round walls and small tables for drinks. For large areas, zone it with

different surfaces like paving, decking and grass. Divide it up with planters or screening and mix different furniture styles for dining, drinking and events.”

Listing more crucial components for a great outdoor space, Assistant Manager at Copeland Social references the importance of your outdoor space being weatherproof: “outdoor heating is a must and if this isn’t feasible, blankets are a great alternative. They provide warmth in both senses and convey comfort and cosiness. Some form of shelter, whether in the shape of a gazebo or tent, is another key feature of any outdoor space. As we are all too aware, the British summer can simply not be trusted, and any rebuttal of potential rain is more than welcome.”

While having an attractive and functional outdoor area is a huge benefit to your venues seasonal revenue, it is crucial that you are capitalising on this space effectively – such as, implementing an outdoor bar,

introducing a summer drinks menu or putting on live entertainment for your guests.

Depending on the size of your outdoor space, having a separate outdoor bar can be a huge benefit to your summer sales and increase the overall functionality of your venue. An outdoor bar will increase the amount of drinks served at one time, spiking overall revenue. Additionally, an outdoor bar means that the pressure will be taken off the indoor bar and staff, reducing queues and crowds, which will result in an altogether more pleasant, laid-back experience for guests.

Whatever the size of your outside bar, it is obvious that it will not be able to stock the array of different spirits, draft beers, wine offerings and mixers that your indoor bar will hold. With this in mind, it is important to be selective when choosing the range that your outdoor bar will offerutilising your valuable space efficiently.

The Assistant Manager at Copeland Social speaks on the most popular drinks to offer this summer, and the serves you should prioritise in you outdoor bar: “Pimm’s is a no-brainer. Light, refreshing and definitely shouts British Summer”.

Another serve they recommend as a popular summer drink is Aperol Spritz: “this aperitif promotes good times. Soda water takes the sting out of the Aperol and prosecco, whilst the orange wedge rounds the drink and gives it a balanced finish.”

Not only are these drinks summer favourites, making them a great valuable addition to your outdoor bar, these can also be served in jugs, which maximises consumption and helps to serve larger crowd at once in busy, seasonal periods.

To further minimise queues and crowds at your outdoor bar, consider serving more bottled and ready-to-drink serves like bottled beers, canned ales or pre-mixed cocktails. RTD beverages are quick and easy to serve, meaning that your outdoor bartender will be able to serve more people, which increases revenue as well as, reduces big queues, which adds to a better experience for guests and eliminates stress amongst staff. Another element to consider in creating a functional outdoor bar area is serving drinks in reusable, plastic cups and jugs instead of glass options. Commenting on what makes a great outdoor area, Thanos Tzanetopoulos, Roof Garden Bar Manager at Pantechnicon, recommends venues to “embrace simplicity” and further advises them to “avoid flashy glassware.”

If an outdoor bar isn’t an option for your venue, consider implementing an outdoor ordering app so that guests’ orders will be sent to the indoor bar and will then be delivered to the table. This ensures improved functionality and smoothness in your venue’s summer operations, reducing queues and crowds indoors and creating a more relaxed, easy-going environment for your guests.

To capitalise further on your outdoor space, your venue may consider putting on events for guests, such as live sporting matches, live music or a DJ set. Being a hub for these exciting events is sure to increase footfall and is a great way to ensure you are targeting a wide demographic and infographic of guests. Consider planning an events schedule for the summer months and advertising this on social media channels to increase awareness and interest in your venue. Assistant Manager at Copeland Social explains: “sports events such as the World Cup unite football fans and non-fans alike. Guests who don’t populate bars often can be found in such

settings. Simply, such events attract large groups of people and thus generate revenue.”

While hosting outdoor events and entertainment can be a great tool to capitalise on your outdoor space in the summer months, it is also important to ensure you are targeting the right audience and not pushing valuable customers away.

Elliot Mepstead, General Manager at The Lucky Club Camden, explains: “there is definitely a business case for hosting outdoor entertainment and screening sporting events, if the fit is right and your venue is designed to support such activities. You have to be mindful of your audience and consider if the activity or screening is something they’d be interested in, whilst also considering the shape and layout of your venue to make sure it maximises footfall and sales and doesn’t hinder it.”

To encourage guests to visit your outdoor space, it is critical that you are promoting and marketing your outdoor area effectively. If your outdoor space is not obviously visible from outside your venue, then it is important you are advertising it, maybe on boards and signs outside your venue. If your outdoor area is on-show to passers-by and potential guests then

OUTDOOR SPACE TICK LIST

Five ways to get your outdoor space summer-ready from Beth Perdue, Marketing Manager at Woodberry of Leamington Spa:

 Make sure the furniture is clean, fitfor-purpose and comfortable enough to encourage a good time among guests.

 Freshen up your surfaces – jet wash patios or decking, mow grass, perfect gravel edges if patch. Also ensure people can access your outdoor space easily with no blockages and clear signposting!

 Smarten-up and make your outdoor area eye-catching with brightly coloured plants and planters, signs, parasols and soft furnishings, like outdoor cushions or blankets.

 Make sure you have shade provision with parasols or canopies for when the British summer sun does make an appearance – for the colder days, don’t forget outdoor heaters.

 Make it unique and great for Instagram moments. Is there something quirky you can include as a main feature – a neon sign, a huge animal statue or water feature?

great! – Your outdoor area will speak for itself. Assistant Manager at Copeland explains: “the outdoor area of Copeland Social is advantageous in that guests enter via our outdoor area. The outdoor seating lines the front of the establishment and welcomes guests as they enter thus, guests are already aware of the alternative seating that is available.”

Social media is a valuable tool when effectively marketing your outdoor area and encouraging guests to visit your summery outdoor space. Assistant Manager at Copeland Social continues: “in terms of marketing, specifically social media, the combination of sunlight and cocktails captured on a camera, on an outdoor table, is very effective. It can promote new drinks and reminds guests of the businesses’ presence, conveying an overall positive image of the bar. Capturing the business

in stark natural light is an opportunity that is only available during certain parts of the year and must be capitalised upon.” Ultimately, an outdoor space is the perfect opportunity to maximise and is undoubtedly a crucial tool to increase footfall and revenue in busy summer months. An outdoor area advances a venue as a whole, as explained by 12th Knot’s Barbara who says: “outdoor spaces contribute to the growth of the venue from a brand and awareness standpoint by increasing visibility on all fronts – footpath, social and press coverage.” However, if not executed well, in terms of aesthetics and functionality, your outdoor bar space will fall short and encourage guests to go elsewhere. Stay shining this summer and ensure you have all bases covered when creating the perfect outdoor sanctuary for your guests.

Cutting-edge software

JONATHAN MORSE, CEO AND FOUNDER OF TRIPLESEAT, TELLS US HOW THEIR REVOLUTIONARY EVENT MANAGEMENT SOFTWARE STREAMLINES VENUES’ BOOKING PROCESSES WHILST INCREASING THEIR REVENUE.

TELL US ABOUT TRIPLESEAT AND HOW SUCCESSFUL THE SOFTWARE HAS BEEN SO FAR.

Tripleseat is a cloud-based event management platform used by more than 15,000 venues, enabling them to streamline the planning process and increase sales. To date, Tripleseat has helped venues to book over 10 million events and capture £13.5 billion in event enquiries. We’re proud to be working with a variety of leading venues in the UK including: AQUA, Hakkasan, Puttshack, Nobu, and more. Tripleseat helps manage the booking process across a wide variety and size of venues.

HOW CAN THIS SOFTWARE REVOLUTIONISE BARS?

Tripleseat streamlines managing events or private hire space; any type or size of event can be easily managed with our cloud-based software. Because no two events are the same, venues need an event management platform that can keep pace. From responding quickly and easily in the platform to queries, confirming a booking, and taking payment via our Stripe integration, Tripleseat software allows bars to run efficiently. Event details can change often and at any time, and Tripleseat allows venues to keep track of every event detail in one central place that the entire team can access — every update you make in Tripleseat is automatically updated for the chef, manager, staff, and guests.

HOW IS IMPLEMENTING TRIPLESEAT VALUABLE TO BUSINESSES IN TERMS OF REVENUE AND SALES?

Tripleseat users have told us that their venue’s productivity has increased since using Tripleseat. Not only that, Bars and venues can see all leads and work to convert them with the platform. Tripleseat’s

lead form can be used across websites, social media, and even as a QR code. You can also track where leads come from, showing granularity of lead capture. The software also integrates into many CRMs, meaning you have more ways to capture leads. From breweries to event halls, Tripleseat has supercharged venues’ ability to streamline the booking process whilst increasing revenue.

“Since using Tripleseat we have seen our bookings increase massively. The speed of response is the number one reason for it, and we’ve also got to know our customers more — we can see when they’re booking and who’s booking, which has allowed us to develop strategies around who our top clients are and how to develop those

relationships,” said Kathryn Williams, Head of Sales at the Corrigan Collection and Tripleseat customer since 2019.

HOW CAN THIS SOFTWARE BE BENEFICIAL TO BARS, SPECIFICALLY IN BUSY, SEASONAL PERIODS?

Maximising event private hire space when it’s expected to be busy — in the lead up to summer, for example — is critical. It’s all about ensuring that your venue has put the lead form out across all channels; they’ll feed through Tripleseat and then the whole team will be on the same page. Even if your venue only does a small number of events, you can double that amount with Tripleseat. tripleseat.com/restaurants-uk

Above: The calendar view in Tripleseat. The whole team can see this view – from Sales, Operations to the Kitchen team. The colour coding helps everyone stay on the same page.

‘A Pour Like No Other’

ESTRELLA GALICIA SETS OUT TO TARGET UK CONSUMERS WITH A NEW AND ENGAGING MARKETING CAMPAIGN.

As part of their significant increase in UK market investment, Premium Spanish beer brand Estrella Galicia is bringing its beer culture to UK consumers, launching an interactive 360 immersive beer experience at the Now Trending space in the Outernet, Tottenham Court Road. The experience will run from Friday 23rd June to Sunday 25th June, and marks the start of its ‘A Pour Like No Other’ campaign.

This dynamic campaign is designed to drive consumer awareness, rate of sale and cement Estrella Galicia’s authentically premium positioning, as one of the few “World Lagers” to remain brewed in its stated country of origin. Estrella Galicia’s ‘A Pour Like No Other’ campaign integrates consumer immersion, stunning creative media, PR, influencer activity and an engaging staff training programme.

The free to enter pop up represents 117 years of dedication to Estrella Galicia’s craft and culture by their renowned Brew Masters, immersing its visitors into Galician beer culture. What’s more, Estrella Galicia is the first beer brand to activate in the Outernet space. The space will feature an Estrella Galicia bar area, where guests can attempt to master the perfect pour, guided by Estrella Galicia’s on-site brand ambassadors. There will also be interactive elements, including a 45° angle optical illusion photo opportunity and a cream beer ‘head’ lounger, where visitors can immerse

themselves in the ‘creamy head’ of an Estrella Galicia beer.

Following the pop up, Estrella Galicia will be partnering with On-Trade venues nationwide, taking the ‘A Pour Like No Other’ initiative from London to Edinburgh. This free initiative will continue to offer consumers the opportunity to experience Galician beer culture first-hand, learning how to master the perfect pour, whilst enjoying a refreshing Estrella Galicia beer. Estrella Galicia’s partners will benefit from added value for their customers, engaging social content and free PR for their venue.

Estrella Galicia is now present in over 50 countries, including the UK, where it’s had a

solid positioning since its arrival in 2012. For over 117 years, Estrella Galicia has assured its beer is treated with the utmost care, from conception to pouring, highlighting that the serving technique is just as important as the brewing process to guarantee premium quality. With this ethos, Estrella Galicia strives to work with its strong distribution base and continue to build relationships with their loyal customers, as well as introducing its beers to new areas of the market.

Estrella Galicia is distributed in the UK by Greene King Brewing and Brands. For sales enquires, email customersales-1@greeneking.co.uk

Setting the standard for bar systems

STRIKING, PRACTICAL AND CAREFULLY DESIGNED TO SUPPORT EFFICIENT OPERATIONS, BAR SYSTEMS OFFER A RANGE OF BENEFITS FOR BAR OPERATORS, THEIR STAFF AND CUSTOMERS. BUT HOW DO YOU CHOOSE FROM A CROWDED MARKET OFFERING SEEMINGLY SIMILAR PRODUCTS? CHRIS HINTON, SALES DIRECTOR AT SHINE CATERING SERVICES, CONSIDERS WHAT TO LOOK FOR WHEN INVESTING IN A NEW BAR SYSTEM.

Fabricated, stainless steel bar systems are more than just a functional item, they support hygiene, efficiency and aesthetics within the bar environment and offer a range of benefits for bar operators, their staff and customers. But it can be a daunting decision choosing from a crowded marketplace offering units that – to the untrained eye – all offer similar qualities.

The most important thing is to check for quality and there are a number of things to look for, starting with material choice. Behind-the-bar units tend to be stainless steel construction, but not all stainless steel is the same. Shine’s units are made from high quality 304 grade stainless steel, which has a higher corrosion resistance than regular steel and a greater tensile strength, whilst offering good welding and forming properties. Always check the grading of stainless steel from manufacturers so you know what you’re buying.

Another key decision to make is whether

to buy modular units or single-piece construction. Bespoke one-piece units, designed and made to exact dimensions for a specific project, can include integrated ice trays, drip wells, sinks, basket holders and storage as required – including full length

features for a more appealing finish and greater efficiency. One-piece construction also ensures greater rigidity and durability than modular units, with seamless units and no joins for enhanced hygiene.

Finally, be sure to ask about the manufacturing process too. As the old saying goes, ‘you get what you pay for’ and so often in commercial kitchens buying the cheaper option can leave you having to spend again, sooner.

Our units are made in Shine’s state-ofthe-art manufacturing facility in South Wales. Welding and finishing, assembly and quality checking by hand is all done in house by tradesmen, as part of a factory team offering more than 150 years of cumulative experience.

These are important signs of quality you should be looking for – particularly in the current climate where ethics and sustainability are so important, even through your extended supply chain.

Visit www.shine.co.uk.

‘Good call’

FOSTER’S ON A MISSION TO PROTECT CLASSIC LAGER SALES WITH NEW CAMPAIGN.

Classic lager is the on-trade’s biggest drinks category, accounting for 37% of all lager consumed in pubs and bars1. With a volume rate of sale more than double that of premium lager2, demand for mainstream lager brands remains strong. Adding weight to the category, Foster’s is pumping millions of pounds into its first major marketing campaign in four years3.

This summer, Foster’s new campaign brings iconic Aussie duo, Brad and Dan, back to the nations’ screens to remind consumers to choose Foster’s at the bar. The campaign means that pubs will benefit from distribution support, including AV equipment and Foster’s branded point of sale, by simply having the brand available on the bar.

It goes without saying that one of the

most notable changes since last summer is cost-of-living increases. As a result, 40% of consumers say that they are going out less frequently4. Although many consumers have reduced their total alcohol spend, alcohol remains a cost-effective treatespecially beer - at more accessible price points such as Foster’s, when compared with more expensive pleasures.

Matt Saltzstein, HEINEKEN UK Beer Brand Unit Director, reflects on this, saying “more than ever, we’re seeing a greater emphasis on ‘smart spending’ to maximise the return from impacted disposable income, meaning consumers are increasingly looking for value for money. Beer is benefitting from this, as the pint offers greater value for money than smaller serves such as a spirit and mixer5.”

Foster’s new campaign aims to bring

the classic lager category front of mind for consumers, and maintain its high-volume ROS6, promoting Foster’s as a key sales driver even amid the economic turmoil. The campaign will remind consumers that Foster’s is always a ‘good call’, providing them with a refreshing beer at an accessible price point. The brand also provides greater value to publicans than its nearest competitors7.

www.fosters.co.uk

1. CGA Strategy October 2022

2. CGA Path to Purchase 2021

3. CGA Strategy October 2022

4. CGA Cost of Living Consumer Pulse (1,030 UK&I Consumers) November 2022

5. Toluna Survey, 19th December 2022, N=363

6. CGA Path to Purchase 2021

7. CGA Strategy Oct 2022 MAT TY & MAT YA

INTERNATIONAL BAR AND BEVERAGE TRADE SHOW

EXHIBITION CENTRE BERLIN

The Churchill Bar and Terrace

MARYLEBONE, LONDON

Experience an unparalleled blend of sophistication and warmth at The Churchill Bar and Terrace, a hidden gem nestled within the heart of London. Inspired by the legendary British statesman Sir Winston Churchill and his wife Clementine, this exceptional establishment offers a sanctuary where history, luxury, and unparalleled service converge.

Immerse yourself in an ambiance reminiscent of a bygone era as the bar’s classic yet contemporary design transports

you to a world where refined taste meets timeless elegance. Adorned with exquisite leather and rich mahogany, the bar exudes an air of understated luxury, creating an atmosphere that is both inviting and exclusive.

Tucked away behind Oxford Street and Selfridges, the Marylebone-based awardwinning bar boasts a year-round outdoor, heated terrace that offers an inviting hideaway from the hustle and bustle of the city, perfect for alfresco drinks or a tranquil spot to enjoy a premium cigar. Inside guests

are greeted by a luxe décor, bookshelves curated by Daunt Books and original photographs and love letters by Churchill and his wife adorning the walls, alongside the famous Jock, Rufus, and Pig.

Bar Manager Gaston Fusco invites you to sip on the finest selection of meticulously crafted cocktails as The Churchill Bar and Terrace takes you on a journey through the artistry of mixology. “Our skilled bartenders, true masters of their craft, curate a menu that celebrates the classics while pushing boundaries with innovative concoctions. From the smoothness of a perfectly stirred martini to the zesty notes of a bespoke signature creation, each sip is a revelation that delights the senses,” he says.

As you embark on your culinary journey at The Churchill Bar and Terrace, prepare to be captivated by a menu designed to satisfy the most discerning palates. The bar’s talented chefs draw inspiration from the finest British ingredients, elevating traditional dishes to new heights. Each of the delectable bar bites is a testament to the team’s commitment to exceptional quality and taste.

The bar’s recently-launched UNITY cocktail menu promises to take guests on a thrilling journey of different cultures through ingredients, sensations, and stories while honouring sustainability at its core.

Unifying three continents – Americas, Europe, and Asia, UNITY celebrates the treasured traditions of the bar team’s respective cultures. The team was inspired to connect their roots, highlighting their respective heritages while exploring local flavours and home-grown produce, honouring the importance of sustainable craftsmanship in mixology.

The team focused on combining unique flavours and championing special techniques to create a distinctive cocktail menu that delights guests with quintessential and surprising tastes.

Throughout the menu, The Churchill Bar and Terrace’s commitment to sustainability is seen through the specific ingredients carefully chosen and methods used while simultaneously transporting guests on a boundless journey across the world.

Guests of The Churchill Bar and Terrace can be transported to a corner of Provence with the introduction of the Summer Terrace. Located on the edge of Portman Square, this spectacular sanctuary has been adorned with oranges, lavender plants, and Amarante flowers, all specially preserved to reduce daily wastage. To create a true sense of summer, terracotta plant pots and hanging flower baskets bring a touch of southern sunshine to the terrace. With the expert bar team taking guests on a tour of the Americas, Europe, and Asia, this is the perfect spot for a refreshing visit.

“At The Churchill Bar and Terrace, we believe that a remarkable experience is incomplete without impeccable service. Our attentive and knowledgeable staff anticipate our guests’ every need, ensuring that their time spent with us is nothing short of extraordinary. Whether they are seeking a cosy spot for an intimate conversation or planning a memorable

celebration, our team will curate a bespoke experience tailored to their desires,” adds Gaston.

Speaking on London’s bar trends in 2023, Gaston says that the trends reflect a demand for memorable experiences that engage all the senses, where each visit becomes an opportunity to escape, connect, and create lasting memories. With the dynamic landscape, customers have become increasingly discerning, seeking unique and immersive experiences that go beyond just a great drink. The modern bar-goer is drawn to establishments that provide a sense of discovery with innovative mixology techniques, locally sourced ingredients, and creative flavour combinations. Furthermore, sustainability and social responsibility have emerged as significant considerations, with customers favouring bars that prioritize eco-conscious practices, such as zero-waste initiatives and ethically sourced spirits.

The Churchill Bar and Terrace tackles this by offering a holistic package — a blend of exceptional cocktails, elevated ambiance, personalized service, and captivating themes.

Longitude 40°, with its captivating blend of exotic flavours and meticulous craftsmanship, has emerged as the most popular cocktail at The Churchill Bar and Terrace, charming guests with its unique and memorable taste experience. Crafted by the bar’s Team Leader, Vitor, the cocktail is inspired by Vitor’s childhood in the south of Portugal, paying homage to his family’s tradition of making wine to enjoy together throughout the year.

The bar prides itself on its exceptional cigar offering, curated to satisfy the most discerning aficionados. Guests can explore a carefully selected collection of fine cigars from around the world, including renowned Cuban and Dominican labels. Whether you are a seasoned connoisseur or a newcomer to the world of cigars, the knowledgeable staff, led by Team Leader Eduard Pretsi, will guide you through the selection process, ensuring a tailored experience that suits your preferences. Indulge in the art of pairing as you choose from the impressive range of single malt whiskies, aged rums, and premium spirits, expertly matched to complement the nuances of your chosen cigar.

Summer Drinks

WE TAKE A DIVE INTO THE SUMMER DRINKS CATEGORY AND PROVIDE INSIGHT FROM INDUSTRY LEADERS AND BRANDS ON THE BEST SERVES THIS SUMMER.

Stand-out summer serves

THE WARM SUMMER MONTHS BRING THE PERFECT OPPORTUNITY TO CAPITALISE AND SHINE A LIGHT ON YOUR BAR’S DRINKS OFFERINGS. MARIO GIACONIA, HEAD MIXOLOGIST AT SAVAGE GARDEN, LONDON, OFFERS VENUES FIVE TIPS ON HOW TO MAKE YOUR SUMMER SERVES STAND OUT.

CREATE A SENSE OF THEATRE

Making your summer drinks stand out in both presentation and flavour will make them more memorable for your guests, who’ll return, share their stories, and spread the word to friends. Consider adding some summer style to your venue’s drinks offerings with stand-out elements such as interesting cocktail names and descriptions and bright and striking colours. At Savage Garden, our signature cocktails are full of drama and spectacle; each one based on a different macabre tale from the nearby Tower of London. Find the hints of these tales in the garnish or ingredients used in the cocktails themselves.

MAKE NON-ALCOHOLIC OPTIONS EXCITING

You can draw in a wider crowd of guests with fantastic non-alcoholic options, attracting daytime guests or work meeting crowds. Ensure that your low or non-alcoholic drinks are served in the same way and taste just as great as their alcoholic counterparts. We call ours ‘liquorless’ rather than ‘mocktails’ and we offer superb blends like the Ultimate Heist cocktail, featuring Seedlip Spice, pineapple, honey coconut and coffee, topped-up with ginger ale.

DON’T BE AFRAID OF UNIQUE INGREDIENTS

People are always intrigued by the new and the unusual. Don’t be afraid to take risks and offer drinks with some edge. Think outside the box with new and exciting summer flavours which guests can’t find elsewhere. Our latest cocktail, The Conqueror, includes shiitake mushroom tincture, syrup combining miso and caramel, and absinthe spray, a unique blend of flavours which creates a distinct and delicious taste.

FOCUS ON STYLE AND SUBSTANCE

Even if you have the most spectacular setting and décor, contemporary crowds are simply not satisfied with drinks which are average in looks and taste. At Savage Garden, we have one of the most incredible rooftop spaces in London, but we never compromise on our drinks offering. Your summer drinks offerings must have synergy with the space, so we focus on the flavours and presentation of our drinks, using the best ingredients we can find and utilising them in a sustainable way.

DON’T COMPROMISE ON GLASSWARE

Don’t forget your glassware is important for the look and feel of your drinks. We serve our signature cocktails in theatrical glassware like nowhere else in London. Each of our cocktails is presented in its own unique glass, and we add props to heighten the drama. www.savagegarden.co.uk

Summer sippin’

WE SHINE A LIGHT ON THIS SUMMER’S DRINK TRENDS, HOW VENUES CAN CURATE AN OUTSTANDING SUMMER DRINKS MENU THAT CATERS TO ALL GUESTS, AND WHY THIS IS CRUCIAL TO INCREASE SEASONAL REVENUE.

With the summer season comes summer drinking.

From ice cold beers, Aperol Spritz and Pimm’s, to summer cocktails, it is vital to be in the know of what’s in demand for consumers this summer, how to prepare a summer serves menu, and why offering a great line-up of summer drinks is crucial for your venue in these months.

A seasonally focused drinks menu is crucial to a bar in the summer months as it provides perfect opportunities to showcase your amazing mixology skills, target a wide range of customers, and boost your online brand awareness, which are all effective ways to increase footfall and sales.

Elliot Mepstead, General Manger at The Lucky Club, Camden, explains that: “A dedicated summer drinks menu gives you an opportunity to showcase your creativity and offer a wide variety of beverage options. Experiment with different flavour combinations, incorporate fresh fruits and herbs, and introduce unique twists on classic summer cocktails. This variety encourages customers to try different drinks, and keeps them engaged through

the summer season.”

The planning process behind your venue’s summer drinks menu is crucial, and requires thought and creative flair to ensure it is appealing to a wide range of guests, and complements the warmer months.

Speaking on the planning process behind their summer menu, Elliot continues: “Summer brings warmth, joy and happiness, and we try to reflect this in our bespoke cocktails. The right cocktail can take you on a journey and connect you to a feeling or memory, to help you momentarily escape the hard and fast currents of London.”

Agreeing with Elliot is Thanos Tzanetopoulos, Roof Garden Bar Manager at Pantechnicon, who

too sees the importance of summer drinks being reflective of the season in their looks and flavours. He explains: “We always start by looking at what ingredients are in season and which of our cocktails are most loved by guests. We have two focuses within our summer menu – a list of cocktails that are influenced by the aromas and flavours of the season, and then our signatures, with a twist. This year, we’ve added longer, refreshing cocktails to our summer menu, using fruits like cherry.

“The most important thing to focus on when curating a summer menu is flavour. We look at good quality, raw ingredients and put a lot of work into how we can transfer those flavours into liquid form, while thinking outside the box around combinations.

The aim is to produce a unique, tasty, and balanced drink, which

SUMMER DRINKS

our guests will enjoy and will want to come back and order again.”

Following consumer trends, and what’s current when deciding summer drink menu additions, will also help in curating the perfect menu so that your venue will stay in line with competitors and meet that important customer demand. When curating an effective and appealing summer drinks menu for guests, Ramsey Keir, General Manager at Goldfinch, advises venues to “find trending ingredients and drink styles via market research of successful bars to gain inspiration.”

Social media platforms such as TikTok and Instagram are valuable tools for venues to find trends and demands amongst consumers, as more and more guests are sharing their favourite food and drinks spots online. Staying up-to-date with consumer trends and viral posts, especially when curating a summer drinks menu with new and exciting serves, is an effective way to ensure you are meeting customer demand and encouraging guests through your doors.

Curating an appealing range of summer serves takes much consideration when selecting the perfect mix of ingredients. While considering the ingredients of your venue’s range of summer serves and cocktails, it is important to choose a spirit that is both versatile and popular amongst consumers. Speaking with Alex Haslam, Head of Category Development On-Trade, he states: “With its versatile profile, vodka is a spirit which provides a base for a range of flavourful serves and is essential on any drinks menu. It is a popular spirit across the on trade, accounting for 56% of cocktail ingredients1, and provides venues with a vast choice when it comes to creating a range of excellent serves that suit many

different flavour palates.

“Gin also forms the base to many popular serves, most commonly associated with spritz and long drinks. Spritz serves are in fact one of the top 10 mainstream cocktails and growing2, so, they go beyond the summer trend and can be scalable all year round, making them must-haves on a drinks menu.”

Ultimately, versatile and year-round spirits are an undeniably good choice to include in your summer creations, as these can accompany a variety of flavours and tastes, catering to a wide range of guests.

While commenting on the range of spirits that are key players in a well-loved summer drinks menu, Alex further expresses how the brand of spirit should also be considered when curating summer serves: “As well as good range, brands play a key

role – especially as guests become more conscious of how they choose to spend. People want to invest in quality drinks brands they know they will enjoy. Keeping these well-known brands behind the bar and featured on menus can encourage further exploration of a drinks range.”

Selecting a premium spirit to feature in your summer serves is an effective way to reflect a sense of quality and excellence in your venue and drinks, catering to those guests that prefer the finer things. Further, selecting a premium gin in your summer gin spritz, for example, is a great opportunity to up-sell and increase revenue for your bar.

While some consumers are undeniably investing in quality spirits and serves, it is equally important to make sure your venue has some budget-friendly, low-cost options to ensure the customers that are watching their pennies can still enjoy a quality summer serve.

To cater to these guests, budgeters and students, your venue could offer the option to swap out these premium spirits in your summer serves, for the customer’s choice of gin, perhaps a standard, house gin. This means that guests can still enjoy your venue’s summer serves, but at a lower cost. Meeting a range of customer needs, through providing both premium quality spirits and budget-friendly but quality options, will increase the level of consumer satisfaction and is sure to encourage guests back through your doors.

Cocktails, and specifically cocktails which feature tropical and fruity flavours, hold an important place on your summer drinks menu and are sure to appeal to a variety of guests looking to get that holiday feeling

from their drink. Supporting this, Alex explains: “Cocktails are the perfect way for consumers to elevate their experiences and treat the moment as ‘one to remember’. In fact, the cocktail market is worth £686m and cocktails are regularly consumed by 20.4% of the adult population3, providing operators the chance to unlock potential profits. Offering the opportunity for people to trade up is also key – with 67% of consumers saying they are very likely to pay more for a better-quality cocktail in the on trade4. Operators should consider focusing on promoting popular choices which resonate well with consumers and delivering on quality each time.”

While authentic and meticulously made cocktails are appealing to guests, it is undeniably true that this process can be time-consuming for bartenders in exceptionally busy summer periods. So it is important that your bar finds the balance between a good-tasting, quality cocktail and the time and energy spent making it.

Draught cocktails and ready-to-drink beverages are a great option to consider implementing in your bar during the summer months to ensure you find this balance. Alex says, “Draught cocktails are a great way to ensure quality and speed of service. They provide operators the opportunity to help drive sales and increase profit margins, all whilst guaranteeing consistency of taste and presentation for each serve.”

Agreeing with Alex is Ed McCrorie, Head at Tails, who explains: “Ready-toserve cocktails offer a solution to so many problems that a bar faces. They help with speed of service, workforce issues, wastage, and consistency issues.

“Tails 1L range allows bars and restaurants to offer cocktails at speed with no wastage and no training required.”

Also aiding the cocktail creation process by bringing quality tastes and speedy service is MONIN. MONIN offers a range of gourmet flavoured, premium syrups, liqueurs, sauces, fruit smoothies and mixes, concentrates and frappe powders, which make a great addition to summer cocktail recipes, facilitating a smooth and easy creation process.

Speaking with Lee Hyde, Beverage Innovation Manager at MONIN, he explains how these products can enhance a summer menu: “Seasonal menus are becoming more and more important to consumers. Keeping your menu current, and changing with the seasons, offers customers something new and fresh, driving new business and enticing returning consumers. MONIN’s range of flavour syrups are versatile with the seasons, and can be used

all year round by bartenders in different cocktails, mocktails and drinks to add a twist to their menu and take advantage of the extra sales that different seasons can deliver.”

Specifically, Lee states how MONIN products can benefit bars in the cocktail creation process: “The Le Concentré de MONIN Cold Brew is an ideal base for an Espresso Martini as it eliminates the need for an espresso machine, saving staff time and financial investment in equipment.”

Speaking on industry trends and some must-have MONIN products for bars, Lee mentions the boom of non-alcoholic serves, in an increasingly mindful and healthconscious society.

“In the past year, the amount of nonalcoholic spirits in the UK has exploded, and it is likely even more options will be available this time next year. The more premium outlet should look to elevate its offering and ensure its menu reflects the sophistication of its physical environment. A non-alcoholic cocktail offering can not only help operators keep up to date with this growing trend, but also add a more premium element to the menu. More and more, operators are giving as much thought to their mocktail list as they are to their cocktail list. Le Sirop de MONIN Morello Cherry and Le Sirop de MONIN White Peach mixed with soda water are flavoursome, refreshing, and look great with seasonal garnish. They are an absolute must-have in bars this summer.”

Due to the increased demand for non-alcoholic drinks, it is important your summer drinks menu is catering towards

these consumers with non-alcoholic summery options. Commenting on this increasing consumer trend, Siân Edwards, Group Insights Manager at Finlays, the leading independent B2B supplier of tea, coffee, and botanical solutions to beverage brand owners worldwide, reveals: “We’ve seen the trend of low and no alcohol alternatives accelerating rapidly over recent years as Millennial and Gen Z consumers opt for a more mindful drinking experience. Younger consumers, in particular, are consciously reducing their alcohol and sugar consumption while still seeking new and exciting beverage concepts and flavour combinations. Social summer gatherings provide the perfect setting for this trend to reach its peak.

“So far, the beverage industry has been highly responsive to this shift in consumer behaviour, introducing innovative offerings tailored to the summer season. These include a variety of alcohol-alternative options, low-alcohol beverages, and readyto-drink cocktails, all aiming to captivate this rapidly growing market segment and deliver a mindful summer experience.”

Finlays products can be a benefit to bars looking for easy-to-serve, mindful drinks to guests looking for non-alcoholic options. Siân states: “Our Just Add Water range, a delicious collection of single-serve sachets that instantly dissolve in cold water, is designed to meet these challenges. The ready-mixed sachets are an ideal choice for busy operators, looking to make freshlyprepared but convenient beverages for consumers seeking an alcohol alternative.”

A brand similarly illuminating the demand for mindful drinking this summer is Harrogate Spring Water, who, this summer, has partnered with mixologist and celebrity bartender, Merlin Griffiths, to create a delicious mindful cocktail.

Richard Hall, Managing Director at

Harrogate Spring Water, said: “Our survey clearly shows adults of today are becoming more mindful of their drinking habits.

Our Mindful Drinking Bar is back at Royal Ascot for the second year running, to show racegoers that enjoying the moment by doing things by halves can help make life’s moments more memorable.”

A perfect addition to your summer drinks menus, the Royal Raspberry Spritz is a long, zesty mindful cocktail with light ginger warmth and tart raspberry flavour topped with Harrogate Spring’s sparkling water. This refreshing mindful cocktail offers a refreshing and hydrating way to celebrate the summer social season.

Once you have curated a range of perfect summer serves which caters to a variety of guests, it is crucial you are promoting your drinks menu to ensure guests know what your summer offering is.

Elliot at the Lucky Club Camden states: “We use a combination of marketing, social media, public relations, and promotional offers to raise awareness of our summer drinks offering, generate some buzz and intrigue, and create a sense of FOMO.

Enhance the visual appeal of your drinks and pay attention to the presentation with unique and colourful garnishes and stylish. Customers are more likely to be drawn to visually pleasing creations and share them on social media, which we find a useful platform to attract new customers.”

Ultimately, a summer drinks menu is the perfect opportunity to ensure you are catering to a wide range of guests and, of course, is a vital tool in increasing your seasonal revenue in busy months. A great summer drinks menu should emulate the season and cater to all guests’ needs.

1. CGA Mixed Drinks Q3 2021-2022

2. CGA mixed drinks report Q3 2022

3. CGA Mixed Drinks Report Q3 2022

4. CGA Mixed Drinks Report 2022

THE ROYAL RASPBERRY SPRITZ

A long, zesty cocktail with a light ginger warmth and tart raspberry flavour.

INGREDIENTS:

• Use a tall 12oz glass, cubes ice

• 4 barspoons / 20ml raspberry puree

• 25ml fresh lime

• 20ml Monin Ginger Syrup

• Top with 60ml Harrogate Spa

Sparkling Water

RECIPE

• Add lime juice, raspberry and ginger syrup to the glass, fill glass with cubed ice

• Add a splash of Harrogate Spa

Sparkling Water and stir well

• Top with more Harrogate Spa

Sparkling Water

• Garnish with mint sprigs and lime wedge, and serve

Rooster Rojo Paloma Cocktail

GREEN & FORTUNE, AN INDEPENDENT HOSPITALITY BUSINESS WHICH OWNS FOUR ICONIC LONDON VENUES, INCLUDING ROTUNDA, HAS JOINED WITH ROOSTER ROJO TEQUILA FOR A SUMMER-LONG CELEBRATION.

Aperfect summer’s day is when the sun is shining, the breeze is blowing, you’re sitting by Regent’s Canal in London’s King’s Cross, and you are indulging in Rotunda’s Rio Rosa cocktail, a twist on the classic Paloma, made with award-winning Rooster Rojo tequila.

Created by Rotunda Bar Manager, Roland Tomja, The Rio Rosa – a name inspired by the flocks of flamingos which group in Rio Lagartos and Las Colorados, turning the lakes and rivers pink - is a tantalising and

refreshing aperitif that’s sure to put guests in the fiesta mood. Combine this with the Tulum themed setting of Rotunda’s canalside terrace, and guests will believe they’re relaxing in a bohemian hot-spot, with Mexican-inspired BBQ, yoga, masterclasses, botanical workshops, sundown sessions, and more.

Joe Boxall, Head of Beverage at Green & Fortune, said: “We’re delighted to be partnering with Amber Beverage Group for this year’s Tulum-inspired terrace. With Rooster Rojo Blanco being our house

ROOSTER ROJO PALOMA COCKTAIL

INGREDIENTS:

50ml Pink Peppercorn & Dill Infused

Rooster Rojo Blanco Tequila

20ml Lime Juice

15ml Strawberry Cordial (home-made) *

10ml Honey

Franklin & Sons Grapefruit Soda

METHOD:

1. Infuse a bottle of Rooster Rojo Blanco Tequila with 1 tbsp of pink peppercorns and 1 bunch of dill. Leave to infuse for 24 hours. Double strain into an empty bottle.

2. Measure the infused Tequila, lime juice, home-made strawberry cordial, and honey into a shaker and fill with ice.

3. Hard shake and strain into a rocks glass.

4. Fill the rocks glass with crushed ice and top with the Grapefruit Soda.

5. Garnish with flamingo stirrers, pink peppercorns, and a sprig of fresh dill.

RECIPE FOR THE HOME-MADE STRAWBERRY CORDIAL

INGREDIENTS:

225ml Water

500g Strawberries (halved)

8 Cardamom Pods

75g Caster Sugar

1 tbsp Lemon Juice

METHOD:

Add the strawberries, water and cardamom to a pan, heating slowly whilst muddling strawberries to create pulp juice. Strain through a muslin cloth. Mix the juices with sugar and lemon juice and bring to simmer. Cool and strain.

tequila, the team have had training sessions and a few months to taste, play with, and create cocktails using this fantastic spirit. Its smooth and peppery profile lends itself well to both our in-house Margaritas and signature recipes, such as the Rio Rosa.”

The cocktail features the authentic 100% Blue Weber Agave Tequila, Rooster Rojo Tequila. Often described as ‘the bartenders’ tequila of choice’, this brand has five tequila expressions, which are distributed by Amber Beverage UK.

www.roosterrojo.com

sales.uk@amberbev.com

A taste of Provence

WHEN THE MISTRAL WIND BLOWS, THE SPIRIT OF THE SOUTH OF FRANCE CARRIES YOU AWAY… IN A UNIQUE DESIRE TO ‘LE VIE EN ROSE’, KBE DRINKS ARE BRINGING A TASTE OF PROVENCE TO THE UK THIS SUMMER.

Distilled in Provence, this sophisticated award-winning craft gin will surprise you with its fresh and distinctive flavours, fascinate you with its subtle rose colour, and transport you to a land bathed in sunshine. Enjoy neat, as a long drink or enhanced with a sprig of basil for a light lunch or after work socialising – a sip of Mistral Gin is an extraordinary gustatory adventure and a discovery of the unique South of France lifestyle, all at the same time.

“Rosé is light, refreshing and luxurious, becoming ever more accessible worldwide”, explains founder Guillaume Bonnefoi. “Based on our knowledge of the regions of Provence and our knowhow in the blending of wines, our Mistral dry craft rosé gin is the fruit of our passion for Provence and our way of life. Our enthusiasm first pushed us towards the wines and the great rosés of the region. Following many months of local research, we developed a new artisanal approach for gin, creating the first rosé dry gin from Provence embodying the spirit of the region combining the qualities and taste of our local wine.

“We work with a century-old, familyowned distillery based in Forcalquier in

Images © Kate Darkins Photography and Jin Bow Law

the heart of the Alpes de Haute-Provence, just next to the Luberon, where plants used in Mistral are still harvested by hand. We use two different stills combining the century old expertise from France in the distillation process: one from Cognac with the addition of a gin basket and one inspired by Armagnac, giving us the ability to select the right process and adjust the extraction of every botanical depending on their ripeness.

“Modernity merges with tradition in our choice of botanicals. The nearby mountain, Montagne de Lure, offers an inexhaustible source of botanicals that have been gathered here since the Middle Ages. First, we select those central to London dry gin such as juniper, cardamom, pink peppercorn and coriander before independently macerating and distilling carefully chosen herbs from Provence: basil, fennel, thyme and eucalyptus. Added together these botanicals bring floral and citrus notes to our Mistral Gin.”

ABOUT GUILLAUME

Guillaume is the founder of Mistral Gin. Before arriving at his creation, he spent much of his career working with his partners in the wine business, including the export for a prestigious French winemaker covering regions in Africa, the Middle East, the Netherlands and the UK. Whilst in the UK he learned a lot about spirits and saw first-hand the explosion in popularity of craft gins, in particular noticing that consumers have moved from Chardonnay or Sauvignon Blanc to Gin and Tonic.

MISTRAL SPRITZER – ABOUT THE COCKTAIL

Tall, chilled spritzers are ever more popular

and can be found on the menu of most stylish venues. Many operators serve versions of spritzers with their own twist and with this in mind, Guillaume wanted to create a new and refreshing cocktail for the UK consumer to enjoy in the summer months – the season of joy and conviviality!

Pour 25ml Mistral Gin and 100ml Rose de Provence Wine into a tall glass and fill with cubed ice. Top with 150ml Elderflower Tonic and finish with a slice of Grapefruit and any other fruit of your choice to serve. We particularly enjoy twist of thyme,

pomegranates and blueberries to enhance the flavours of Mistral Gin.

The Mistral Spritz will pleasantly surprise guests with its fresh, unique flavours. The distinctive scent of garrigue floating through the air, an array of fragrances exuding from a lush garden. The sound of crickets dancing in the distance with the gentle warmth of the sun on your face. Your guests have just felt the spirit of Mistral Gin – it is an extraordinary taste sensation reminiscent of the unique life encountered in the South of France.

THE MISTRAL SPRITZ

INGREDIENTS:

• 25 ml Mistral Gin

• 100 ml Provence Rose

• 150 ml Elderflower Tonic

• Ice

• Grapefruit

METHOD:

1. Pour your ingredients into a wine or gin glass (except the tonic)

2. Fill your glass to the top with cubed ice

3. Top with chilled Elderflower Tonic and gently stir to integrate the flavours

4. Finish with a wedge of grapefruit and any other fruit garnishing of your choosing before you serve to guests

A champion gin

WE SIT DOWN WITH SAM GALSWORTHY, CO-FOUNDER OF SIPSMITH – THIS YEAR’S OFFICIAL GIN PARTNER OF WIMBLEDON – WHO TELLS US MORE ABOUT THEIR LONDON DRY GIN AND THEIR EXCITING SUMMER-LONG COLLABORATION.

SIPSMITH PROUDLY BRANDS ITSELF AS A ‘LONDON’ GIN. WHAT EFFECTS DID THE CITY’S HOSPITALITY CULTURE HAVE ON THE CREATION OF THE BRAND?

Sipsmith Gin makes its mark and leaves its mark on the capital; it’s where London dry gin got its name so it seemed crazy to not include London in our branding. Also, there was a huge space left in the gin industry which was a great opportunity to launch our brand. Overall, we wanted to establish ourselves as a classic, something that stands the test of time, which is also reflective in London and what the city is all about.

GIN CAN BE QUITE A ‘SERIOUS’ CATEGORY, BUT SIPSMITH’S BRANDING IS FUN AND ENGAGING, WHILST REMAINING HIGH-END. THIS IS GREAT TO SEE AND ELEVATES THE BRAND IN OUR OPINION; WAS THIS ALWAYS THE PLAN FOR YOUR MARKETING STRATEGY?

We definitely have something quite

uplifting in our brand; we delight people with our gin and it is also a nod to those in the know. We take what we do and how we craft the gin very seriously, but we never take ourselves seriously – and we hope this is translated in our gin, the bottle and our overall branding. In the early years of our brand 2006-2008, the economic decline meant life felt quite miserable, with the launch of Sipsmith I would like to say we added some light to consumers and a buzz in the industry. Ultimately, Sipsmith is quirky and it tells a story.

SIPSMITH ARE WELL KNOWN FOR SPONSORING WIMBLEDON, PLEASE TELL US ABOUT THE IMPORTANCE OF THIS PARTNERSHIP…

Our brand is still quite young and small relative to other partners in the past, which is what makes this partnership opportunity so special and meaningful to us as a brand. Wimbledon have really understood the philosophy of what Sipsmith is and I believe Sipsmith is reflective of Wimbledon’s core values and of course, there is a core link

between us due to geographical proximity as we are a truly British brand. This is an exciting moment globally for Sipsmith as Wimbledon is one of the most loved global tournaments – It is a great opportunity to engage with the press and our followers. Proud to have played a part in pioneering the craft gin boom and setting the bar for uncompromising excellence, we are absolutely thrilled to partner with The Championships, Wimbledon as their Official Gin Partner.

WHAT DOES SIPSMITH OFFER TO THE ON-TRADE IN TERMS OF SUPPORT, THAT HELP YOU STAND OUT FROM OTHER BRANDS?

Our dedication to sustainability is what makes us stand out from competitors – We care greatly about resources and keeping resources circular. For example, as a brand we have an initiative in which we collect ontrade bottles, take the tops of the bottles and turn them into mixer glasses.

Earlier this year we also announced the launch of the Bar of Smithery advocacy programme - a unique platform consisting of educational seminars, interactive workshops and an exciting new bartender competition, designed to inspire and introduce bartenders at all levels, from any background to the world of Sipsmith. As part of the programme, we created a new bartender competition called the CYGNUS Cocktail Competition. Bringing together bartenders from around the UK to create a cocktail representing the concept and style that they would want to adapt into their

very own handcrafted gin and bring to life with Sipsmith.

The CYGNUS Cocktail Competition is the biggest competition Sipsmith has ever hosted. Seven finalists will be selected and hosted at the legendary Wimbledon Championships and the winner of the competition will create their own gin in collaboration with Sipsmith – keeping a percentage of profits.

WHAT CAN HOSPITALITY OPERATORS EXPECT FROM THE GIN CATEGORY FOR THE REMAINDER OF 2023, AND HOW CAN THEY CAPITALISE ON CONSUMER DEMANDS?

We know that the on-trade holds a huge importance in what to expect within the gin category. With this in mind, we truly believe that the on-trade is the driver of trends – If bartenders are wanting to push something, they are ultimately the ones who fire the gun of change. Brands will always look to the on-trade for inspiration and trends. We have the utmost respect and desire to continue working collaboratively with ontrade as leaders in an industry of continuous change. Sipsmith acknowledges and appreciates the significance of the on-trade, and we will continue to be champions of the on-trade.

In terms of upcoming trends, flavoured gins are here to stay but may wane in the future. I think consumers will retreat back to the classics due to the familiarity of these. Also, RTDs and sustainabilityconscious serves and spirits are likely to be in demand among consumers and venues.

SIPSMITH SUMMER SERVES

STRAWBERRY SMASH GIN & TONIC

INGREDIENTS:

• 50ml Sipsmith Strawberry Smash Gin

• 150ml premium tonic water

• Freshly sliced strawberries, to garnish

METHOD:

• Add the gin to an ice-filled highball glass

• Top with chilled tonic water

• Lift with drinks stirrer to combine

• Add freshly sliced strawberries for a winning garnish

THE SIPSMITH MARTINI

INGREDIENTS:

• 50ml Sipsmith London Dry Gin

• 10-15ml dry vermouth

• Lemon twist (to garnish)

METHOD:

• Fill a mixing glass with ice

• Add the vermouth and stir for a few seconds

• Add the gin to the mixing glass and stir briskly for 50 turns

• Strain into a chilled glass and garnish with a lemon twist

Oh’No! Lulu Tiki Bar

BUENOS AIRES, ARGENTINA

In an exclusive interview with Bar Magazine, Ludovico De Biaggi, Owner and Bartender at Oh’No! Lulu Tiki Bar in Buenos Aires, tells all about their distinctive venue and how their dedicated approach has led them to become a success.

TELL US ABOUT OH’NO! LULU TIKI BAR AND THE INSPIRATION BEHIND THE BUSINESS.

Oh’No! Lulu, started out as a necessity. Buenos Aries is one of the cocktail capitals

of the world and in all of these years there’s never been a Tiki bar in this city. Four years ago, when we opened, the bar scene was heavily influenced by the speakeasy movement meaning there were lots of bars with rules and dress codes. We wanted to have a more relaxed atmosphere and there is nothing more relaxing than sipping a Piña Colada in a paradise island. We wanted Oh’No! Lulu to be that island, some type of oasis where people could come and enjoy great quality craft cocktails and food - a mini vacation spot without leaving town.

We love innovating, applying new techniques to the bar and kitchen whilst staying true to our DNA.

WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS?

We have been blessed with an amazing team of professionals - bartenders, servers and cooks alike, who all work really hard to make our guests have the best time. Also, quality is everything to us, from the music to the cocktails, from the food to the venue itself - Oh’No! Lulu is one of those places you come to forget about life for a while. We believe in injecting our guests with the best vibes in the world and making their stay something special.

WHAT ARE YOUR SHORT AND LONG-TERM GOALS?

Oh’No! Lulu is part of a bigger group of bars and restaurants - Gran Bar Danzon and Basa Basement Bar & Restaurant - and we have some new projects on the horizon. We’d like to grow as a brand and be recognised as one of the best Tiki Bars in the world.

HOW DO YOU STAY UP-TO-DATE WITH TRENDS IN AN EVERCHANGING INDUSTRY?

Great service is timeless. We love innovating, applying new techniques to the bar and kitchen whilst staying true to our DNA. We have a programme of continuous improvement and learning and we invest in bringing professionals from all sorts of fields to give seminars and courses to the staff, from brand ambassadors to sommeliers and from chefs at other restaurants to local producers.

WHAT ADVICE WOULD YOU GIVE TO AN UP AND COMING BAR?

Quality and standards - your business is nothing without your capability of

reproducing time and time again with the same outcome. This concept can seem a little abstract but repetition and consistency is one of the main factors of success. When people cross your door and give you the opportunity to provide an enjoyable and unforgettable experience, you need to make them feel special. Therefore, you know you are doing things right when they come back.

WHAT TRENDS DO YOU SEE ARRIVING IN THE UK INDUSTRY?

I believe labs and research teams are here to stay. Guests are always looking to be impressed and cocktail making has been growing with that goal in mind. New textures, new flavours - learning and researching never goes out of fashion.

WHAT ADVICE WOULD YOU GIVE UK BAR OPERATORS?

Treat your staff right and invest in them. I don’t believe in that phrase: “we are a family”, but I believe that if you pay them right, understand their needs and give them a place to grow, they will pay you back with their best effort.

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

That’s a hard question, I’ve been in the bar and restaurant business for 20 years… probably the understanding of guest experience and how we do things here in Buenos Aires.

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Brugal

Brugal is an award-winning premium rum producer from the Dominican Republic. An esteemed portfolio of highquality, top shelf aged rums tells the story of five generations of liquid mastery that began in 1888 by legendary founder Andrés Brugal. After traveling from Spain and Cuba, Don Andrés and his family settled in Puerto Plata and began distilling a uniquely light and pure spirit, harnessing the warm, tropical sun to imbue their spirit with complexity and flavour to create elegant, aromatic, and smooth Dominican rum.

OLD DOMINICAN

50ml Brugal 1888 Rum

25ml Lime Juice

15ml Sugar Syrup

8-10 Mint Leaves

2 dashes Angostura Bitters

Top with Sparkling Wine

Combine all ingredients except for the sparkling wine in a cocktail shaker. Add cubed ice, shake and fine strain into a champagne coupe. Top with sparkling wine and garnish with a mint sprig.

Since its foundation, Brugal’s cherished traditions and production expertise has been passed down through five generations of Maestros Roneros, each continuing to innovate. This mindset ensures that each expression remains of the highest quality, yet relevant through the decades. Over 130 years later, the legacy of Brugal continues to bring out the very best in our rum.

CARIBBEAN RUMS ARE VERY INDEMAND, SO DOES BRUGAL’S CARIBBEAN HERITAGE AFFECT ITS POPULARITY WITH CONSUMERS?

Brugal’s homeland in the Dominican Republic plays a big role in the rums flavour, making it a popular choice for discerning consumers because of its high-quality taste. The tropical warmth from the Dominican sun is used by Brugal’s Maestro Roneros to intensify the rums ageing process, bringing out the very best of the spirit and its casks. Each warehouse is strategically positioned to receive maximum sunlight, which gives Brugal rum its unique character and complexity during the aging process.

Brugal’s family heritage of 135 years of Rum mastery, and its dedication to bring

out the very best of the liquid, casks, and environment around it, deepens consumer affection for the brand. Started by Papas Andres in 1888, each generation is committed to achieve the best possible in every cask and blend. The brand’s current Maestros Roneros are Jassil Villanueva and Miguel Ripoll who are both 5th generation descendants from the founder’s family. Jassil is Brugal’s and the Dominican Republic’s, first female Maestra Ronera. She brings a new perspective and skills into the Brugal legacy, helping to continue the journey to create exceptional, premium rum.

WHICH TRENDS SHOULD VENUE OPERATORS KEEP AN EYE ON WITHIN THE RUM CATEGORY THIS SUMMER?

Super-premium dark spirits, and specifically super-premium rum, continues to grow in the UK, alongside increasing demand for high-quality cocktails. Sparkling cocktail consumption is also on the rise, providing an opportunity to tap into both categories with the creation of high-quality, rum, and sparkling wine cocktails.

GRUVYER SIDE CHAIR from as little as £48

LUSA ARM CHAIR from as little as £41

TEACHER HIGH CHAIR from as little as £59

MONICA SIDE CHAIR from as little as £139

ELITE SIDE CHAIR from as little as £48

ROBINIA TABLE TOP from as little as £79

DURHAM TABLE BASE from as little as £64

FLIGHT CARVER CHAIR from as little as £136

FRENCH BISTRO STOOL from as little as £34

PATRIOT HIGH STOOL from as little as £79