Bar Magazine July 2024

July 2024

Welcome to the July issue of Bar Magazine, filled with exclusive news, insights and expert advice on the hottest topics in the industry right now. With summer in full swing, we focus your attention on an ever-important subject –sustainability. In this extensive feature, we hear from venues and brands who offer invaluable guidance on how wet-led venues can work closer towards being net-zero – a crucial goal for all operators in the industry currently. From ethical sourcing to innovative energy saving techniques, we share everything you need to know about being green and the benefits it offers both your venue and the wider environment.

As well as this, in line with the warm weather, we look to a spirit that shines in the summer months – gin. Taking a deep dive into the category, with the help of industry experts, we reveal insight into guests’ demand for the much-loved spirit, sharing new trends and innovative ways wet-led venues can encourage visitors to dip their toes a little deeper into the vast category and all that it has to offer.

Among these two insightful pieces, you will find our exciting regular features brimming with inspiration, including Hospitality Heroes, Venue of the Month, Hospitality Around the World, New Creations and our Social Media Lookbook.

Enjoy!

EDITOR

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths

manjeet@cimltd.co.uk Tel 01795 509109

ASSISTANT MANAGER

Jazmine Davis

jazmine@cimltd.co.uk Tel 01795 509109

ADMINISTRATION MANAGER

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

CREDIT FACILITIES MANAGER

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

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

ELEASHA PRITCHARD EDITOR

@barmagazineuk Bar Magazine UK

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

Contents

16 HOSPITALITY HEROES

In an intimate conversation with Xavier Padovani, Partner of Experimental Group and Founder of drinks agency, Orfeus, he tells us more about his journey in the industry so far.

19 BAR MAGAZINE AWARDS

Head to our BMA pages for everything you need to know about the special night! We share details on the nine special award categories, with words from this year’s winners.

31 SUSTAINABILITY

With the help of industry experts, we look at the importance of green initiatives within wet-led venues, sharing valuable advice on how you can be one step closer to your net-zero goals.

48 NEW CREATIONS

Samet Ali, Bar Manager at Oriole –which opens next month – shares a creative twist on a classic, Saraburi Punch.

55 GIN

We take a deep dive into the gin category, exploring the latest trends and innovations in the sector.

66 SOCIAL MEDIA LOOKBOOK

In line with the wider feature, we share our favourite gin serves this month!

68 VENUE OF THE MONTH

Bar Antoine.

74 HOSPITALITY AROUND THE WORLD

Himkok, Oslo.

MONIN Cup Competition Returns

MONIN, the leading syrup brand in the UK on-trade and a trusted partner for hospitality professionals all over the world1, has announced the 2024 return of the MONIN Cup competition. The contest encourages new, young bartenders aged 18-27 from across the world to showcase their talent as mixologists by creating original serves with MONIN products. Bartenders from the UK are invited to enter the UK Heat held from 2nd-3rd September, with the chance to win a trip to Athens Bar Show this November, plus an invitation to the MONIN Cup Grand Final at the MONIN HQ in Bourges, France this December for the chance to win on a global scale against finalists from all around the world.

The theme of the 2024 MONIN Cup

is ‘Low is More’; a brief for aspiring bartenders to take inspiration from the current low and no alcohol trend gripping the drinks world to create aesthetic and flavourful low and no alcohol cocktails. MONIN’s acclaimed portfolio, featuring an impressive range of syrups, concentrates, liqueurs, and mixers lends itself perfectly to the creation of exquisite low and no alcohol drinks.

With the UK round of the competition taking place on 2nd-3rd September in London, MONIN Cup 2024 entries close 31st July 2024.

www.monin1912.com

1 CGA OPME, 01/11/2022 to 31/10/2023 Allied Market Research, UK&I Flavoured syrup report, 2022

Kingfisher Zero Announces New Partnership with the Royal Half Parks Marathon

Kingfisher Drinks, the premium world beer and cider company, is pleased to announce that its Kingfisher Zero brand is a sponsor of the Royal Parks Half Marathon later this year. As part of the partnership, Kingfisher Zero will be playing a key role in cheering on runners on the day, while the premium alcohol-free lager will be available to enjoy in the event village in Hyde Park. Taking place this year on Sunday the 13th of October, the Royal Parks Half Marathon is considered as one of the UK’s most scenic half marathons, taking runners through four of London’s beautiful Royal Parks, including Hyde Park, The Green Park, St. James’s Park and Kensington Gardens on a route of just over 13 miles. First held in 2008, it is now one of London’s largest half marathons, with over 16,000 participants taking part each year.

Jersey-based Shorts Boy Distillery and The Tidal Rum Seeks Funding for Expansion Drive and NPD

The Jersey-based rum company, Shorts Boy Distillery (SBD) is seeking funding (EIS legible) to fuel its ambitious growth plans. Co-founded by Harry Coulthard and Ben Clyde-Smith, SBD – a prominent and fastgrowing player in the global rum market and owner of The Tidal Rum brand – has rapidly established itself in the competitive $15 billion US (£11.8 billion GBP) global rum market.

Since its inception in 2019, SBD has

achieved remarkable growth, particularly with its flagship product, The Tidal Rum, which has seen an average year-on-year sales growth of 123%. With a strong foothold in the UK market and successful expansions into cruise and travel retail, SBD is now poised to increase its presence in France, Germany, and other European markets. The Tidal Rum has just agreed to supply Lord’s Cricket Ground for the summer of cricket with its award -winning rum.

Giffard Unveils New Premium Coffee Liqueur, Café Du Honduras

Brand new for the on trade, and promising to elevate all coffee-based cocktails, Giffard has unveiled a new premium liqueur crafted from a maceration of a pure origin Honduras Arabica coffee.

Available now, Café Du Honduras is the latest innovation from longstanding liqueur specialist, Maison Giffard and is set to take the popular coffee-based cocktail trend to the next level.

Honduras Lenca coffee, an organic and fair-trade pure-origin Arabica harvested in the mountainous regions of Honduras, has been selected by Giffard for its quality and depth of flavour. Composed of a blend of several varieties (catuai, caturra, tipica, bourbon), the coffee is “washed” and not dried, revealing great intensity, freshness, and aromatic finesse. It is then custom roasted in France by Café Bonnac, an artisan roaster with over a century of traditional know-how.

The premium liqueur is then crafted using a cold brew technique to create a

dark, amber-brown liqueur, with aromas of freshly roasted coffee beans and notes of vanilla, cocoa, and caramel.

Innovation Premium Brands S.L. Kick Off Ambitious Growth Plans with the Appointment of a New Managing Director

Innovation Premium Brands SL owner of Alkkemist Gin and Unkkoded Vodka announce the appointment of James Le Grys as Managing Director (MD), effective from 1st June 2024. James’ appointment marks the first step in their ambitious plans to grow the Alkkemist brand globally. This appointment coincides with an investment from the board of $500,000 into the brand.

James joins most recently from Elephant Gin GmbH where he was the Global Sales Director for the last 2 years, managing global sales and a team of international brand ambassadors. Prior to this he worked with other noted premium spirits brands Chase and Salcombe Distilling Co. This appointment is the first step in realizing the next phase of the Alkkemist brand’s life cycle with the second being the significant investment from the board. With this investment there is intention to drive

growth in the home market of Spain and key export markets with a focus on the USA and Italy.

VK Launches New Flavour Following Crowdsourced Campaign

The UK’s biggest RTD brand in the on-trade category1 has announced the launch of Apple & Blackcurrant as the latest flavour to join the VK portfolio, following a successful crowdsourced activation, dubbed #WEAREFLAVOUR.

The #WEAREFLAVOUR campaign saw over 20,000 consumers engage in the nomination process. The four flavour finalists included Peach & Lychee, Pineapple & Coconut and Lemon & Lime - with the latter narrowly missing out following a significant share of votes.

Apple & Blackcurrant was ultimately crowned the consumer favourite, receiving over 40% of the final vote and establishing itself as the clear winner.

Launched on June 1st, at Pryzm, Kingston in an exclusive ‘Flavour Reveal party’, VK Apple & Blackcurrant combines crisp apples with sweet, yet tangy blackcurrant, delivering the ultimate refreshing summer sip for consumers at just 3.4% ABV.

Apple & Blackcurrant will join VK’s portfolio, alongside classic flavours such as VK Blue, Orange & Passionfruit and Tropical Fruits, readily available in 275ml and 70cl bottles. The new flavour will also join VK’s popular Mixed Pack offering across the off trade, including Tesco, Asda, Morrisons, Sainsbury’s and B&M.

To find out more about VK and how to stock the new flavour in time for summer, contact the sales team today: www.vkofficial.com/contact-us.

Employee Well-Being Is Crucial to Longevity in the Drinks

and Hospitality Industry, Says The Drinks Trust’s Annual Survey

According to a new study by The Drinks Trust, proactive well-being support is the key to success for the drinks and hospitality industry and its people.

The annual Drinks Trust Industry Survey, which polls people throughout the drinks and hospitality industries in partnership with Kingsland Drinks, aims to uncover the industry’s individuals’ challenges over the previous 12 months.

In 2024, staff within the industry are

increasingly citing positive well-being approaches as critical to many areas of their work lives.

There have been some positive improvements in recent years; uplifting data shows that almost half (41%) of people surveyed said that their businesses have improved well-being processes over the last five years, and - if a company has a wellbeing lead - the most common timeframe for sharing resources or offering training and support is once a month.

Steve Gleeson Crowned UK’s Giffard

West Cup Winner 2024

Steve Gleeson from The Hideout in Bath has been crowned the 2024 UK winner of the Giffard West Cup at a thrilling final held at Dear Darling nightclub and bar.

Now in its 27th year, the Giffard West Cup is a celebration of the bartending and mixology talent that exists across the UK and the world. Steve beat five exceptional regional finalists to be crowned 2024’s winner and will now compete in the International final against competitors from across the world in France this summer.

Steve Gleeson’s winning cocktail, Môr, translated as ‘sea’ in Welsh, celebrates the ‘unions of opposites and dualities’ in order to achieve balance in everyday life. Inspired by his favourite piece of music to relax to, Môr demonstrates how the sea can be a place of turbulence as well as tranquility. These moments of duality can create balance and beauty in Steve’s life. Steve’s cocktail showcases Giffard’s Fleur de Sureau Sauvage, Ardbeg10 and Bergamot and Rooibos tea.

However, The Drinks Trust emphasises that there is still a long way to go, as nearly a third (29%) of individuals report never receiving communication from well-being leads regarding resources, support, or training. This is particularly concerning for industry employees who frequently work long or antisocial hours, as such support can be a crucial lifeline.

To find out more about the services provided by The Drinks Trust, visit www.drinkstrust.org.uk

Pedalling For Pubs Breaches £1m in Fundraising

Organisers of the epic charity bike ride, Pedalling for Pubs and UK ride Pedalling 2 Pubs, have announced that thanks to the combined efforts of campaign sponsors, organisers and riders banging the fundraising drum, over £1m has been raised for the Licenced Trade Charity and Only a Pavement Away since the initiatives founding three years ago.

This incredible figure is the combined total of money raised across all Pedalling for Pubs and Pedalling 2 Pubs, and has already had significant impact on the improving the lives of people facing hardship across the hospitality sector.

50 leaders from the hospitality industry

took on the Pedalling 2 Pubs challenge for its second year, conquering 230km across North Devon’s rolling hills from the 16th to the 18th of May. Supporting partners and sponsors behind this year’s Pedalling 2 Pubs ride include the BII, Polaris Elements,

Greene King, Lucky Saint and Punch Pubs, all helping to add £85k to the fundraising pot, to date.

To find out more about the challenge or to donate, please go to www.pedallingforpubs.org.uk/donate.

Cask Trade Celebrates 5th Anniversary with

Charity Bottling in Support of The Drinks Trust

To commemorate its 5th anniversary, Cask Trade hope to raise £10,000 for The Drinks Trust by selling bottles of cask-strength whisky in aid of the charity.

The cask whisky company has bottled 200 bottles from 2 barrels of 2015 single malt Scotch whisky from The Speyside Distillery.

Cask Trade has celebrated many milestones since its inception five years ago including the opening of an office in Asia, and the launch of Auction Your Cask and

Regent Street Cask Bottlers.

CEO and Founder of Cask Trade Simon Aron says a lot has happened in what has been an extraordinary time for cask whisky. “The cask trading sector has changed immeasurably from when I started Cask Trade five years ago,” says Simon, who adds: “There are now ten times more cask traders, a thousand more independent bottlers and cask whisky has become truly global in this relatively short space of time.

Simon says he is delighted to support The Drinks Trust. “I think it’s important to

support our industry and the people who work within it. The financial help, training and wellbeing programmes offered by The Drinks Trust are a much-needed lifeline to the drinks industry.”

The special charity bottling will be unveiled at Cask Trade’s anniversary party at Watches of Switzerland later this month (June). It is also available to purchase priced at £85 per bottle.

London Cocktail Week Hosts ‘Futureproofing London Bars’ in Partnership with Diageo and City Hall

This July, London Cocktail Week will welcome the teams behind the festival’s 200-strong bar line-up to take part in its new Futureproofing London Bars event, a fullday’s programme of discussion and listening sessions in partnership with Diageo and City Hall. On Monday 8th July, the event, hosted in Diageo’s headquarters in Soho, will run a series of free-to-attend conversations –including a keynote presentation by Night Czar, Amy Lamé – and one-on-one sessions with newly launched GROW London, which are designed to help develop the future of London hospitality and its world-leading bar scene.

The community day will aim to bring together operators and owners from London Cocktail Week’s bar partners, putting those working in London’s bars at the forefront of the dialogue with City Hall about the hospitality scene and its future. The community-focused sessions will tackle the evolving needs of the London bar scene, with topics including diversity, business development, brand education sessions and the position of London Cocktail Week as a force for supporting the community. The aim of the events are to build out actionable steps towards creating a more positive industry society by 2030, underpinned by the ethos that hospitality is

New Book from ‘Rum Ambassador’ Ian Burrell Coming in September

From its origins in the West Indies and its seafaring associations, rum is now distilled all over the world and its popularity as a spirit is experiencing a new rise. Ian Burrell, a passionate advocate for all things rum, reveals the spirit’s long and complex history, the production, distillation, and ageing process, and the myriad flavours of this delicious drink available today.

Discover who we have to thank for inventing rum, exactly how it is created from sugarcane, and how best to enjoy the

different varieties, before exploring tasting notes for more than 100 global rums, and recipes for more than 30 cocktails – both classic favourites, and those with a modern twist.

This all-encompassing guide to the ongoing story of rum will teach you to establish your own palate and write your own tasting notes, and will open up the world of premium and bespoke spirits for a lifetime of enjoyment.

@therumambassador

fundamentally a force for good.

London Cocktail Week’s Futureproofing London Bars event will take place on Monday 8th July (11:30am - 5:00pm).

Xavier Padovani

PARTNER OF EXPERIMENTAL GROUP AND FOUNDER OF DRINKS AGENCY, ORFEUS, XAVIER PADOVANI’S PASSION FOR HOSPITALITY COMES NATURALLY. IN THIS EXCLUSIVE INTERVIEW, XAVIER TELLS US MORE ABOUT HIS JOURNEY IN THE INDUSTRY SO FAR, DETAILING HIS BRIGHT PLANS FOR THE FUTURE.

XAVIER, PLEASE TELL US WHERE YOUR CAREER IN THE INDUSTRY BEGAN; DETAILING MORE ABOUT YOUR JOURNEY IN HOSPITALITY AND WHERE YOU FIND YOURSELF NOW. Whilst studying tourism, I crossed paths with Paul Bocuse and was offered the opportunity to join the opening team of

The one piece of advice I would give would be to surround yourself with people that you can really trust and, if you can, build friendships with these people.

one of Monsieur Paul’s newest brasseries. Joining the team solidified my love for hospitality and I later joined the opening team for Ian Schraeger’s Sanderson Hotel. My love for travel, in search of the world’s best hotels, restaurants and cocktail bars led me to meet Les Trois Garçons in 2007 during the early days of the original Experimental Cocktail Club in Paris. Upon meeting Romée de Goriainoff, Pierre Charles Cros and Olivier Bon, sparks flew and immediately a new partnership was born, and plans were hatched.

Now a partner of Experimental Group, I am also a director at drinks agency Orfeus, where over the last ten years, I have consulted for international brands including William Grant & Sons, Mattei Cap Corse, Cachaca Yaguara, Mount Gay Rum, Domaine des Hautes Glaces, Tabasco and many others.

WHAT, IN YOUR OPINION, HAVE BEEN THE KEY ELEMENTS TO EXPERIMENTAL GROUP’S SUCCESS?

The key to the Experimental Group’s success is definitely the strong group of people that we have working for us across the business model. That being said, we are always striving to grow and improve.

WHAT DO YOU LOVE MOST ABOUT THE HOSPITALITY INDUSTRY?

I love the range of people that you come into contact with within the hospital industry. I am a people-oriented person, and within the industry it is so important to be able to interact with both your team and the guests that you meet. Some of our first guests to Experimental Cocktail Club Venice are now some of my closest friends.

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

One important lesson I have learnt is to not take anything for granted! I also think that it is important to give yourself the capacity to make mistakes as this allows you to learn and grow within your career. As an organisation, the Experimental Group

has also learnt the importance of making changes quickly and reactively.

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

The one piece of advice I would give would be to surround yourself with people that you can really trust and, if you can, build

I also think that it is important to give yourself the capacity to make mistakes as this allows you to learn and grow within your career.

friendships with these people. I think if there is an area that is not one of your strong points, then work with someone who has that strength to create a wellbalanced team. Also, take risks!

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

We are keen to expand our contract management on the business side and help people build hotels and transform them into Experimental Group properties. We are hoping to expand into Miami, Portugal, Spain and Italy all whilst maintaining that unique Experimental Group experience for guests. We have recently opened a new Experimental Cocktail Club in New York, so I am very excited about that!

@xavierpadovani

www.experimentalgroup.com

You’ve Got to Be In It to Win It!

WE SHARE EVERYTHING YOU NEED TO KNOW ABOUT THE UPCOMING BAR MAGAZINE AWARDS 2025, WITH DETAILS ON THE NINE AWARD CATEGORIES AND WORDS FROM LAST YEARS’ WINNERS!

After the success of the inaugural Bar Magazine Awards in January 2024, next year, the BMAs will be back, better than ever, celebrating even more extraordinary individuals in the industry. Taking place on the 20th January 2025 at the luxurious Leonardo Royal Tower Bridge, the BMAs 2025 will be a special night for the industry, offering well-deserved recognition to the individuals, teams and venues that go above and beyond to create exceptional experiences for guests.

With three brand new 2025 award categories, there’s even more reason to apply and get involved in the event of the year – and with just six months to go until the big night, time is ticking to get your applications and nominations in!

BEST VENUE MANAGER

An award that recognises an outstanding Venue Manger who steers their team and venue to success. The expert panel will be judging individuals on their exceptional leadership strategies, ideas and execution, which has led to business success within the past 12 months.

2024’s winner, Kostas Bardas, Bar & Beverage Manager at St James Bar, Sofitel, London, encourages other exceptional professionals to get involved and apply to this prestigious award category, “For those eyeing up the 2025 Bar Magazine Awards, seize this opportunity for genuine evaluation. Stay true to your passion, push boundaries and see challenges as steps toward growth. Embrace the awards and get involved for continuous learning and career advancement.”

BEST MIXOLOGIST

Celebrating the crème de la crème of UK mixology, this award celebrates an exceptional mixologist that embodies the true essence of hospitality. Our judging panel will consider mixologists based on their experience, creativity, innovation, experimentation and flair.

Winner of the 2024 Best Mixologist Award and Owner of Panda & Sons, mentions the reasons why he took the crown at this year’s awards, explaining, “I was very humbled to win. There were so many other incredible bartenders on that list. I think it came down to my innovation,

and my transparency with our techniques, to enable other bartenders around the world to use them.”

He also shares words for other mixology extraordinaires applying for the BMA 2025 title, “Stay true to what you believe in. If you don’t put yourself out there, you can’t push your limits. Also don’t be deterred if you don’t win at the first time of trying; keep going, keep getting better, and you will make it!”

MARKETING INNOVATION

Behind all successful venues stand an imaginative marketing team. This award celebrates the creatives who have worked hard behind-the-scenes to build a recognisable brand in innovative ways, and have seen business success in the past 12 months through this.

The Alchemist’s marketing team took the crown this year, and speaking in their special win, Kieran Corbitt, Brand PR and Social Manager at The Alchemist, explains, “We were over the moon to win this award, especially as there were so many powerhouses nominated in all the categories. Bar Magazine is an incredible

trade publication, which breaks industry news in fresh and engaging ways with sublime content. What better way to be part of the conversation than getting involved with the 2025 Bar Magazine Awards?”

BEST DINING CONCEPT

Our expert panel will judge venues which offer outstanding culinary delights to increase revenue. This award is all about celebrating culinary excellence and recognising the passion, thought and planning that Food and Beverage teams put into the gastronomic aspects of their venue.

2024 winners, Barge East, took the culinary crown at the inaugural awards, and speaking to Greg Swaby, the venue’s Marketing Director, he couldn’t be prouder, “We are absolutely honoured and thrilled to have received the award at the BMAs 2024 and it’s incredibly rewarding to know that our hard work and dedication are recognised by the industry.

“The night was filled with positive energy, excellent networking opportunities, as well as seeing old friends, and an atmosphere of celebration,” he adds.

BEST VENUE DESIGN

An award that celebrates a venue that makes the most of their space to entice customers and increase footfall. Judged on a venue’s exceptional design concept, the Best Design Award will consider wet-led establishments that offer guests an unparalleled experience through their interiors.

Winner of the 2024 Best Venue Design Award – The Zetter Clerkenwell’s General Manager, Altan Buyukgiray, promises the BMAs as a positive step for venues looking to grow their presence in the industry, stating, “If your design is an integral part of your identity, the Bar Magazine Awards is for you. Getting the award validates and gives peer recognition to the hard work that has gone into creating an authentic and genuine experience via thoughtful design, in a very competitive market.”

THE ENVIRONMENT AWARD

This award is all about recognising what we can do as an industry to improve on our sustainability journey, and recognising the trailblazers who are making big contributions in this area, setting the bar as high as possible. The expert panel will be judging venues who put the environment at the top of their agenda, and excel in contributing towards a cleaner and greener future.

Francesco Betti, Bar Manager at Bow Bar, Hilton London Metropole – the winning venue of the 2024 award – encourages other planet-forward establishments to get involved next year, sharing, “It’s such a great opportunity to come together with other incredible venues and teams to share knowledge and get inspired by new exciting

initiatives in the bar industry. Overall, it’s a fantastic event to celebrate hard work and dedication and to recognise our achievements.”

What are you waiting for? Apply to the Bar Magazine Awards 2025 now for a chance

www.barmagazineawards.co.uk

NEW AWARD CATEGORIES FOR 2025!

UNSUNG HERO

A new award category for 2025, which will champion an exceptional hospitality professional who goes above-and-beyond the call of duty to contribute to the overall success of a venue. Whether that be a Front of House team member, Sommelier, Maître d’, Barback, Receptionist or any other vital role that ensures the smooth-sailing of a venue, our judges will be considering individuals that have been nominated by their colleagues, who go the extra mile to provide guests an unparalleled hospitality experience.

BEST HOSPITALITY GROUP

Another new award title for 2025, the award for Best Hospitality Group will celebrate the industry’s powerhouses; the venues with multiple sites to their name. Our expert panel will be judging outstanding hospitality groups who have achieved business success in the past 12 months across their various venue locations.

LIFETIME ACHIEVEMENT AWARD

A special award title addition for the BMAs 2025, in which we will recognise and celebrate the contribution of an exceptional hospitality professional over the entirety of their career so far. The award will consider individuals who have made a huge impact on the hospitality industry with their extraordinary dedication and commitment.

Pull Them in with McCain P!CKERS

THE SEASON IS UPON US FOR CELEBRATIONS IN THE SUN, CHEEKY MIDWEEK NIGHTS OUT AND A COLD GLASS OF SOMETHING REFRESHING AFTER WORK IN A BEER GARDEN WITH SOMETHING TASTY TO NIBBLE AT. IT’S TAKEN ITS TIME, BUT SUMMER IS FINALLY HERE – SO LET’S MAKE THE MOZZ OF IT!

UNLOCK NEW PROFITABILITY OPPORTUNITIES BY TAPPING INTO BAR BITES AND SHARERS THIS SUMMER.

Whether it’s the pre-cursor to the main dish or just a table full of small plates, who doesn’t love a board full of yummy, savoury cheesy nibbles?

In fact, 48% consumers claim to have ordered small plates or sharing boards in the last 6 months!1 Have you ever sat in front of a menu where everything sounds delicious, unable to make a decision?

The popularity of smaller plates offers customers maximum tasting opportunity without the need to choose. And with sharers on the menu, there’s something for everyone.

GET YOUR MENU SUMMER READY WITH MCCAIN P!CKERS!

Stretchy, moreish mozzarella sticks, creamy, indulgent halloumi fries and gooey, chilli cheese bites make perfect picky nibbles on their own or you can go to town and use the P!CKERS range as part of more creative dishes!

BAR BITES THAT PACK A PROFITABLE PUNCH

Driving those incremental sales is vital to maintaining a healthy GP and sharing

dishes, sides and add-ons are a great way to increase order values with menu items that provide you with high margins. Make these simple menu items work

DON’T JUST TAKE OUR WORD FOR IT, HERE’S WHAT SOME OF OUR CUSTOMERS THINK…

“They [P!CKERS] are really easy to use…and customers expect to see these kinds of products on our menus. They’re very indulgent, really fun and just really tasty plus they add depth to our menu and a really good GP!” – Nanny Bills

“Customers are after more ‘picky’ items, which is why the P!CKERS range works for us –they order a tasty snack to go with their drinks” – Atmosphere Bar, University of Salford Students Union

harder for you by elevating your bar snacks to keep guests on-site for longer during those balmy summer days and turn a couple of drinks with mates into an evening of chatting and nibbling. Let’s face it, a cheeky side of halloumi fries goes with everything, right?

A VERSATILE RANGE OF GO-TO CUSTOMER FAVOURITES…

TOP ‘EM

Jump on the trend for loaded and dirty fries and top these cheesy delights with almost any flavour combo. This is a great way to bring fiery and fragrant global flavours to the menu.

Try topping Halloumi Fries with tangy kimchi slaw, lime mayo and coriander for a Korean kick.

Pulled pork, guacamole and salsa loaded Chilli Cheese Nuggets makes for an oozy take on nachos.

Or keep it simple and load up Mozzarella sticks with herby marinara sauce and meatballs.

WRAP ‘EM

P!CKERS cheese bites are so much more than just a side! Change up lunchtime menus and get creative with wraps. The sky is the limit with these tasty handfuls – something crunchy, something zingy, a refreshing sauce and warm cheesy P!CKERS encased in a comforting, fluffy tortilla is the perfect recipe for lunchtime wins.

Ideal for light lunches or a handy grab ‘n’ go bite.

STACK ‘EM

What’s better than cheese on a burger? Gooey chilli cheese.

That’s right, we went there! McCain P!CKERS bring a moreish point of difference to the classic stack. Chilli Cheese Nuggets ramp up the cheese-factor while Mozzarella Sticks bring some added crunch alongside that satisfying cheese pull.

And what’s the perfect partner to a burger? Why, fries of course…halloumi fries, that is!

STRETCHING THE BUDGET

Consumers may be tightening their belts but eating out and social experiences are proving to be one area where consumers are allowing themselves some small pleasures, with 44% prioritising eating out over clothing, home improvements or international holidays2. Consumers are still willing to pay for great experiences, and looking for something to talk about… how are you pulling your customers in this summer?

Create the pull this summer with McCain P!CKERS – the ultimate selection of cheesy sharers and snacks.

To discover how the McCain P!CKERS range of cheesy sides and sharers can pull customers in this summer and keep them chilling, drinking and hanging out longer, visit us at mccainfoodservice.co.uk or order from your local wholesaler.

1. Omne x CGA research 2023

2. CGA Cost of Living Consumer Pulse (1,001 UK&I Consumers) June 2023

Driving those incremental sales is vital to maintaining a healthy GP and sharing dishes, sides and add-ons are a great way to increase order values with menu items that provide you with high margins.

Supporting the Sector

FOLLOWING THE NEWEST HOSPITALITY TALENT MIGRATION REPORT, CALVERN JAMES, DIRECTOR AT CATERER.COM, OFFERS VALUABLE ADVICE TO WET-LED VENUES ON HOW TO NAVIGATE STAFFING AND TALENT SHORTAGES IN THE INDUSTRY.

YOUR RECENT HOSPITALITY TALENT MIGRATION REPORT SHOWS THAT 80% OF HOSPITALITY BUSINESSES ARE PLANNING TO INCREASE THEIR STAFFING LEVELS FOR THE SUMMER (BY AN AVERAGE OF 7 ADDITIONAL WORKERS) –EQUATING TO AN ADDITIONAL 993,034 ROLES – HOW CAN CATERER.COM MAKE THIS RECRUITMENT PROCESS EASIER FOR BOTH WET-LED VENUES AND HOSPITALITY JOB-SEEKERS?

Caterer.com can streamline the recruitment process by offering specialised job listings and search filters tailored to the hospitality sector. Implementing user-friendly application processes, providing tools for efficient candidate screening, and offering resources such as interview tips and resume templates can aid job-seekers. For employers, Caterer.com provides access to a larger talent pool, advanced candidate matching technologies, and data-driven insights to optimise recruitment strategies.

THE REPORT ALSO SHOWED THAT ALMOST A QUARTER (25%) OF HOSPITALITY BUSINESSES BELIEVE LACK OF AVAILABLE TALENT IN THEIR LOCAL AREA AS A BIG CHALLENGE IN RECRUITMENT. HOW DO YOU ADVISE WET-LED VENUES TO NAVIGATE THIS ISSUE?

Wet-led venues can address local talent shortages by expanding their recruitment strategies to include wider geographic areas. This can involve offering attractive relocation packages and leveraging online job platforms to reach potential candidates from different regions. Establishing partnerships with local educational institutions and apprenticeship programs can also create a steady pipeline of talent. Additionally, venues should consider investing in training and development programs to enhance the skills of existing staff.

YOUR RECENT STUDY ALSO SHOWED THAT LONDON IS STILL THE MOST ATTRACTIVE CITY DUE TO ITS LANGUAGE AND AN EXCEPTIONAL GLOBAL NETWORK. FOR WET-LED VENUES OUTSIDE OF LONDON, HOW DO YOU ADVISE THEM TO APPEAL TO A WIDER RANGE OF PROSPECTIVE EMPLOYEES?

Venues outside of London can enhance their appeal by emphasising their unique attributes, such as a lower cost of living, a strong sense of community, and local attractions. Highlighting career development opportunities, work-life balance, and a positive work culture can also attract prospective employees. Utilising digital marketing and social media to showcase the venue and its location can broaden their reach. Additionally, offering flexible work arrangements and

competitive compensation packages can make these venues more attractive.

THE REPORT FOUND THAT 8,422,552 UK ADULTS THINKING ABOUT CHANGING CAREERS WOULD CONSIDER A HOSPITALITY JOB. HOW CAN WET-LED VENUES CAPITALISE ON THIS?

Wet-led venues can attract career changers by highlighting the transferable skills that are valuable in the hospitality industry, such as customer service, management, and communication skills. Providing robust training programs and clear career progression pathways can make the transition smoother and more appealing. Creating marketing campaigns that showcase success stories of individuals who have successfully transitioned into hospitality roles can also inspire and attract potential candidates.

Calvern James

Innovation and Inspiration from Giffard

ALEX ROBIN, LEADING MIXOLOGIST AND UK, NORTHERN EUROPE AND BALTICS BRAND AMBASSADOR FOR GIFFARD, SHARES WHAT’S NEW AND TRENDING IN THE WORLD OF GIFFARD, PLUS FOUR COCKTAIL RECIPES TO INSPIRE YOUR SUMMER MENU.

“With almost 140 years at the forefront of crafting premium liqueurs, Giffard knows a thing or two about elevating a classic cocktail into something truly special and giving mixologists the tools to get creative with the highest quality ingredients.

“Giffard is renowned for its innovation and continually adapting to the industry’s demand for high quality liqueurs and syrups that meet the expectations of customers. This year is no exception, and we have a number of new launches available to bartenders now, with lots more in the pipeline.”

GIFFARD ESPRESSO MARTINI

Elevate your classic Espresso Martini with the richness and depth of Café Du Honduras.

INGREDIENTS:

• 30ml Giffard Café du Honduras

• 45ml Vodka

• 30ml freshly-brewed espresso

• 5ml Giffard White Cane Sugar syrup

• 1 pinch of sea salt

METHOD:

Shake and dry shake for a nice foam, serve straight up in a coupette or martini glass and garnish with 3 coffee beans.

LUCHA LIBRE

My take on an Old Fashion cocktail showing the versatility and intensity of Giffard products, changing from the classic Bourbon base.

INGREDIENTS:

• 15ml Giffard Café du Honduras

• 45ml Mezcal

• 10ml Giffard Mango syrup

• 5ml Maple syrup

• 3 dashes Angostura Bitters

• 3 dashes Peychaud’s Bitters

METHOD:

Stir with ice for 20 seconds, serve in a rocks glass on ice and garnish with a chocolate-coated coffee bean or an expressed orange peel.

BRAND NEW FOR SUMMER 2024

“This summer, we are proud to unveil Giffard Café du Honduras to the UK on-trade – a premium liqueur made from a maceration of a pure origin Honduras Arabica coffee that is set to transform all coffee-based cocktails.

“Café Du Honduras is crafted using a cold brew technique to create a dark, amber-brown liqueur, with aromas of freshly roasted coffee beans and notes of vanilla, cocoa, and caramel.

“We have selected Honduras Lenca coffee, a pure-origin Arabica, organic and fair-trade bean harvested in the mountainous regions of Honduras. This is “washed” and not dried, to reveal greater intensity and freshness and then custom-roasted in France by Café Bonnac, an artisan roaster with over a century of traditional know-how.

“Thanks to its intense roasted coffee notes and long finish, this new premium liqueur is set to revolutionise Espresso Martinis, add a new twist to the classics or inspire a deep and aromatic base for your own creations.”

GIFFARD ALCOHOL-FREE

Two alcohol free cocktails created in collaboration with Camille Vidal from La Maison Wellness, inspired by two famous classic cocktails and showing non-alcoholic alternatives can taste amazing too.

ROSÉ PAMPLEMOUSSE

INGREDIENTS:

• 50ml Giffard Alcohol Free Grapefruit

• Top-up with non-alcoholic sparkling rosé wine

METHOD:

Serve in a wine glass full of ice and garnish with a pink grapefruit wedge.

ALCOHOL-FREE LIQUEURS DRIVE INNOVATION

“Launched earlier this year, our alcoholfree range of liqueurs continue to drive innovation within the on-trade’s low and no alcohol cocktail menus.

“The key to the success of this (now award-winning) range, is Giffard’s extensive heritage and know-how that it brings to the category, as well as its dedication to quality. The four liqueurs in the range, Elderflower, Grapefruit, Ginger, and Pineapple, have been developed using the same technique as the original flavours. However, for the alcohol-free versions the plants are macerated in French white wine vinegar.

“The result is an alcohol-free liqueur with great aromatic richness and a reduced level of sugar than others currently available. This brings

INGREDIENTS:

• 50ml Giffard Alcohol Free Elderflower

• 3 lime wedges (squeeze and drop)

• 10 mint leaves

• 25ml soda water

• Top up with non-alcoholic sparkling white wine

METHOD:

Serve in a wine glass full of ice and garnish with a mint sprig.

complexity, length in the mouth and a real added value to cocktails.

“We also use pasteurisation in the production process, which is how we are able to guarantee quality and create a long-life product with no need for refrigeration. This kind of innovation in the low and no category is what is needed to inspire and invigorate the industry and keep up with customer demand for low and no alcohol cocktails that are complex and taste as good as their alcoholic counterparts.

“All of our liqueurs and syrups are created with bartenders at the heart of our product development. Here are four cocktails using our brand-new launches to inspire your summer menu.

For more information visit www.giffard.com

HUGO SPRITZ

Gold members lead the sustainability charge

In an era where sustainability is to the fore, Origin Green, Ireland’s food and drink sustainability programme, is driving the sustainability agenda across the Irish agri-food supply chain.

By providing verified proofpoints and assurances, Origin Green helps to meet the evolving needs of global consumers and trade customers for sustainably produced food and drink, positioning its members as ideal suppliers to the UK drinks trade.

We currently have eleven Drinks companies who have achieved Origin Green Gold Member status with seven of these companies supplying the UK Market.

Sustainability at scale: Origin Green partners with over 61,000 farmers and 330+ leading Irish food and drink companies to measure, monitor and drive sustainability improvement throughout the supply chain.

Collective action:

With 90% of Irish food and drink exports coming from Origin Green members, Irish suppliers can prove their sustainability credentials making them ideal supply chain partners.

Prestigious recognition: Origin Green Gold membership is awarded to companies that achieve exceptional annual performance in their sustainability targets in areas such as raw material sourcing; water and energy efficiency; emissions reduction; packaging; and social sustainability.

Boann Distillery

Within their 2021-2025 Origin Green Plan, family owned Boann Distillery set out to significantly improve their water efficiency, following regular monitoring and measuring exercises on-site. In the latest audited year, 2022, they achieved a 13.3% reduction of water used per litre of pure alcohol produced, placing them 41% ahead of their milestone target for the year. Notably, they have adjusted their targets for the remainder of their plan to improve water efficiency by 60% compared to their 2020 baseline.

Clonakilty Distillery

With a focus on reducing recyclable waste per bottle of spirit produced, Clonakilty Distillery exceeded their 2022 milestone target by 65%. To achieve their goal, they invested in a waste compactor, allowing them to implement a more effective recycling strategy in collaboration with a new recycling service provider who can process the baled cardboard and plastic. They have solidified their commitment to working as a sustainable business that invests in environmentally friendly and socially sustainable business practices

Irish Distillers

Pernod Ricard

Irish Distillers aims to improve the ecological health of their surroundings through planting trees, shrubs, wildflowers, and clover. In the past year, Irish Distillers almost doubled the trees planted to the previous year which places them 61% ahead of their milestone target of 10,000 trees for the year. As a result, Irish Distillers improved the biodiversity around their facilities with locally important plants, combating extinction of Irish wildflowers, and building habitats that foster local wildlife.

Kinsale Mead Co.

Kinsale Mead

Co. strives to engage with people around the topic of sustainable production and biodiversity. Working towards this goal, their recurring target within their 5-year plan was to collaborate with one new business each year and to work with a local college for mentoring opportunities. In the past year, they tripled this target and completed three distinct initiatives within their local community engaging with the Kinsale Chamber of Tourism and a Munster Technological University marketing class, strengthening their engagement within the local community while spreading the message on sustainable business practice.

Pearse Lyons Distillery

Pearse Lyons Distillery’s whiskey and gin products are packaged using recyclable materials including glass, cork, paper and cardboard. Within their Origin Green Plan, the distillery targets improvements in usage of post-consumer recycled (PCR) materials in their packaging. In 2022, they increased the percentage of PCR materials used across their product range by 5.7%, placing them 2.2% ahead of their milestone target. To achieve this improvement, they worked closely with suppliers, to potentially source more PCR material for their packaging solutions.

Powerscourt Distillery

Alongside their environmental sustainability targets, Powerscourt Distillery placed a keen interest in their social sustainability, engaging with the local community and distillery employees in a meaningful way. In 2022, they exceeded their milestone target for community engagement by more than 150%, allowing them to increase their ambitions for the remainder of their 2021-2025 Origin Green Plan. The success

was made possible by a large variety of engagement initiatives and as a result they have strengthened their position in their community providing valuable opportunities to connect and build strong links across the area.

Renegade Waterford Distillery

Waterford Distillery’s area of focus is on sourcing raw materials. Alongside ensuring that all their malt suppliers are members of the Irish Grain Assurance Scheme, the distillery significantly increased the amount of organic and biodynamic malt they procure, exceeding their targets by 15.8% and 3.2% respectively. To achieve this, they developed a database of organic malt suppliers, allowing them make purchasing decisions based on organic certifications. Additionally, the team utilise organic varieties across the production as much as possible. These efforts provided the foundation for Waterford Distillery’s commitment to sustainability across their supply chain.

Slane Irish Whiskey

After making significant improvements in the preceding years, the business aimed to maintain their energy consumption to the new baseline of 2021.They were however able to further reduce the energy required to produce one litre of whiskey by 24% through enhanced production processes and an increased production volume. As a result, they achieved higher efficiency and the business is less reliant on the national grid, lowering their carbon emissions. Regarding water usage, they also maintain a focus on water efficiency reusing water wherever possible, further proving their continuous improvement in sustainability.

Strengthen your sustainable supply chain

From energy-efficient operations to packaging optimisation, these companies go above and beyond to accelerate their sustainability progress. Find more Origin Green Gold Members at www.irishfoodanddrink.com/origin-green-gold-members-2023/

Sustainability

WE LOOK TO THE ALL-IMPORTANT TOPIC OF SUSTAINABILITY, SHARING KEY ADVICE ON HOW WET-LED VENUES CAN WORK CLOSER TO THEIR GREEN INITIATIVES.

Sustainable Spaces

WOODBERRY ARE EXPERTS IN OUTDOOR SPACE PLANNING AND COMMERCIAL FURNITURE SUPPLY. WITH SUSTAINABILITY A CORE ELEMENT TO THE WOODBERRY BUSINESS, THEY ARE ALWAYS KEEN TO HELP THEIR CLIENTS ON THEIR SUSTAINABILITY JOURNEY. BETH PURDUE, MARKETING MANAGER WOODBERRY, SHARES FIVE TOP TIPS TO HELP MAKE OUTDOOR HOSPITALITY SPACES MORE ENVIRONMENTALLY FRIENDLY.

SAVE ENERGY

Save your venue money and energy by reducing the impact of heat and light in your outdoor areas.

Patio heaters might seem a lovely addition to your outdoor area and keep customers outside for longer in the evenings but by heating an outdoor space it is a waste of energy and money. Provide blankets as a comfort feature if this fits with your brand.

Solar powered outdoor lights are now readily available and create a great ambience outdoors as the evenings grow dark. Opt for solar powered festoon lights so you don’t have to plug them in or ensure you have access to outside power.

SUSTAINABLY SOURCED FURNITURE

Are you asking your suppliers the right question about where products are sourced, what the supply chain looks like and what the products are made from.

Look for FSC Certified wooden furniture from sustainable European forests, Recycled Plastic furniture products and furniture that has been sourced more locally in UK & Europe.

The supply chain is important in terms of the ethics of the labour force producing the furniture but also in terms of the carbon footprint of the shipping.

END OF LIFE RECYCLING

What happens when you have a refurbishment or you have broken furniture? Some of Woodberry’s chain hospitality clients reuse furniture around other venues but we also offer an end-of-life recycling scheme.

Woodberry collects old furniture we have supplied to clients and breaks it down into separate components for recycling.

OTHER RECYCLING

Encourage your customers to help with your environmental sustainability by promoting recycling and supplying reusable glasses and food containers.

Can you place a recycling bin in your outdoor areas to separate out recyclables from general waste. Woodberry offers recycling bin options with signage included.

LANDSCAPING

Does the weather have a significant impact on your outdoor space and how customers use it? Do you get flooded or does your garden area get very hot and dry?

Think about the ground surfaces and drainage you have but also about how you can incorporate plants that are tolerant to the weather conditions you get most of.

Woodberry has over 15 years’ experience advising and supplying thousands of hospitality clients on how to maximise their outdoor spaces to increase revenue, customer enjoyment and sustainable credentials. Please talk to our friendly expert team for more advice. 01926 889922 mail@woodberry.co.uk www.woodberry.co.uk

Clean smart Save time

Sustainably Sourced

HOWARD BARR, MANAGING DIRECTOR AT WOODBERRY, REVEALS MORE ABOUT THE BRAND’S DEDICATION TO THE ENVIRONMENT, SHARING DETAILS ON THEIR ETHICAL AND SUSTAINABLE SUPPLY CHAIN AND HOW THEY SUPPORT THEIR CLIENTS THROUGH THE LIFESPAN OF THEIR FURNITURE.

PLEASE TELL US ABOUT WOODBERRY, DETAILING MORE ABOUT THE RANGE ON OFFER TO WET-LED VENUES.

We have been expert suppliers to the hospitality industry for over 15 years. We specialise in creating beautiful, hardworking, memorable outdoor hospitality spaces with pub, bar and restaurant clients.

We offer a wide range of outdoor, indoor commercial furniture and shelters for high frequency hospitality use.

We always focus on providing solutions that maximise available space, revenue and your customers’ experience.

Having worked with thousands of hospitality clients, we understand what works to boost your business. With design, manufacture and supply expertise, we can

offer clients solutions specifically tailored to their brand and customer needs.

HOW IMPORTANT IS SUSTAINABILITY TO THE BRAND? PLEASE DETAIL THE SUSTAINABILITY PRACTICES THE BRAND STANDS BY.

Sustainability and ethical business practice is core to our brand values; trusted experts supplying quality products with honesty and integrity. We strive to achieve relevant certifications to evidence our sustainable and ethical business practices.

Like most businesses we are on a sustainability journey; we have held full FSC Certification since 2013 but have recently (May 2024) achieved ISO Certifications 14001 (Environmental Sustainability) and

50001 (Energy Management). We have targets to achieve net zero carbon by 2030. We want to partner with our clients on their sustainability journeys to make it easier for them to track sustainability through their supply chain.

PLEASE TELL US A LITTLE MORE ABOUT WOODBERRY’S SUPPLY CHAIN; WHY IS THIS SO IMPORTANT TO THE BRAND? Woodberry works hard to ensure its supply chain is ethical and sustainable. It’s intrinsic to our core brand values that we have transparency in our supply chain; of the ethical practices of our manufacturers, how the raw materials are sourced and which countries the products are shipped from. Several years ago, the company

embarked on a strategic sourcing programme to reduce sourcing from Asia and source more locally from UK and Europe, due to ethics. We work closely with a global sourcing agent who inspects the supply factories on the ground to our high supplier vetting standards.

Understanding the components of the furniture and where these are sourced as raw materials is important to us…

FSC® CERTIFIED

The majority of Woodberry wooden furniture is FSC® Certified (FSC-C115839).

The FSC®, known as The Forest Stewardship Council® operates in over 100 markets with the aim of promoting the safe management of the world’s forestation. It helps to protect the precious and often rare wildlife and the people who reside there; together with the safety of all local forest workers.

We are one of the only UK suppliers of commercial furniture with full FSC certification, this means using our certification number you can trace the wood back to the source forest in Northern Europe.

100% RECYCLED PLASTIC

We offer a range of picnic tables and tables and chairs that is made from 100% recycled plastic and is fully recyclable at the end of its useful life. Aside from the sustainable credentials of recycled plastic, the furniture is easy to clean and maintenance free as it weathers outdoors.

COUNTRIES IN OUR SUPPLY CHAIN

We have a mostly European supply chain and we only deliver within the UK. We detail which country we source each of our

products from on our website. We keep our supply chains as short and local as we can to ensure easy control, speed and lower carbon impact of transport.

WHAT MAKES WOODBERRY’S FURNITURE

A GREAT CHOICE FOR VENUES LOOKING TO IMPROVE THEIR GREEN INITIATIVES?

At Woodberry we don’t just sell a product, we care about the success of our client’s businesses. Be that by helping our clients achieve enhanced revenue targets, deliver great customer experiences or better sustainable credentials.

We aim to make it easy for our hospitality clients to make a sustainable choice when they choose Woodberry as a supplier because we have done the ground work.

Our working practices offer the certifications and transparency to demonstrate sustainability through

the supply chain. This has proved very important with Pub Chain clients who need to demonstrate their scope 3 supply chain emissions as part of the Zero Carbon Forum.

We help you make a greener choice on furniture by detailing the raw material components, the country of manufacture and offering long-time guarantees for replacing and renewing.

We also give back! For every order we receive we donate to plant a tree where it is most needed. We support One Tree Planted a global charity that plants native trees in countries that most need reforestation due to manmade or natural deforestation causes.

ASIDE FROM OFFERING HIGHQUALITY AND ETHICALLY SOURCED FURNITURE, HOW DOES WOODBERRY SUPPORT CLIENTS IN MAINTAINING FURNITURE THROUGH ITS LIFESPAN?

We support our clients through the lifespan of their furniture. Many of our products are built to last with 5-25 year structural guarantees. We see furniture as an investment over the long term rather than a throw away 1-2 year product.

We offer easy to follow maintenance guides and videos on our website to help you keep your furniture in the best condition year after year. Plus, our expert team are always available to offer support on refurbishing older Woodberry products.

We also offer an end-of-life recycling scheme on Woodberry furniture. We will collect your old furniture and recycle the components of it.

www.woodberry.co.uk

Going Green!

WITH THE HELP OF INDUSTRY EXPERTS, WE LOOK AT HOW WET-LED VENUES CAN BE MORE INNATELY GREEN IN THEIR PRACTICES, AND MOVE CLOSER TO BEING NET-ZERO.

In the hospitality landscape, sustainability is no longer a mere buzzword; it is now an integral aspect woven into all wet-led venues. From waste management, energy saving, to responsible sourcing, being green is an all-encompassing way of practise for bars and pubs, and is nowadays, very hard to dodge.

Laura Kirwan, Sustainability Lead at Nutritics – the business chosen by COP28 to help create climate-friendly, nutritionally balanced menus at the 2023 global sustainability conference – comments on the growing importance of sustainability within the industry, and comments, “Sustainability has evolved far beyond a trend and is fast becoming crucial in the bar sector. Consumers are seeking greener choices, workers want their employers to do more for the environment, energy costs continue to be a challenge, and regulatory compliances are likely to come into play.”

Speaking on the trends driving sustainability in the industry, Laura mentions a few, including consumer habits, financial pressures and mandatory measures. She explains, “Several key trends are driving operators to turn their focus to sustainability. Our research shows that over two thirds (70%) of people are actively trying to lead an environmentally friendly lifestyle, and 44% say sustainability is important in their choice of hospitality

venue.

When it comes to staff, sustainability is even more important.

94% of hospitality professionals say living an environmentally friendly and sustainable lifestyle is important to them, 94% consider a company’s social and environmental responsibility when choosing a place to work, and 50% have accepted one job over another partly because the company was more sustainable1. Establishments that are seen as responsible and forwardthinking can differentiate themselves from competitors, garnering long term loyalty from both staff and customers.

“With pubs and bars facing increasing financial pressures, operators who make meaningful steps often see a cost reduction as a result. Whether it’s by cutting energy usage, sourcing locally, or reducing the amount of meat on your menu, going green

Consumers are seeking greener choices, workers want their employers to do more for the environment, energy costs continue to be a challenge, and regulatory compliances are likely to come into play.

can help you cut unnecessary spend.

“Lastly, with the UK committed to hitting net zero by 2050, business will need to play their part, and it is almost inevitable that mandatory measures will come into place to achieve this target. It’s a question of when, not if, businesses will need to take steps to efficiently manage their emissions – and those who get ahead of the curve can gain a competitive advantage,” she finishes.

Knowing the appropriate steps to take in becoming closer to net-zero can often be overwhelming, but looking inside your venue is the best starting point. Laura reveals, “The reality is that the vast majority of a bar’s emissions are Scope 3 – the supply chain. So, the best way to have a real influence is to measure the environmental impact of your supply chain.”

To understand the exact size of your venue’s carbon footprint, Laura advises pubs and bars to simply ‘measure’ it.

“Everything starts with data, and reducing carbon footprint starts with measuring it. Collecting detailed data produces a benchmark for improvement, which operators can then use to measure emissions, and eventually make data-driven decisions to help achieve net zero. Having a breakdown of the carbon emissions produced by every single ingredient on the menu provides operators the tools they

need to make effective swaps, reducing the carbon impact of their menus as well as identifying cost-effective solutions, which should be win-win for operators,” she says. Using ethical spirits and ingredients is a simple but effective way to significantly reduce your venue’s environmental impact. Francesco Betti, Bar Manager at Bow Bar, Hilton London Metropole – winners of the 2024 BMA Environment Award – agrees, stating, “Sustainability should be visible in the little and big details to be seamlessly integrated within the bar operations and a topic of discussion for all decision-making. Start switching out suppliers and products with sustainable options, such as local

Everything starts with data, and reducing carbon footprint starts with measuring it.

ethical sourcing, as much as possible. Choose to partner with suppliers that share your sustainable values and support local businesses to reduce your carbon footprint.”

Dan Fellows, Coffee Consultant to

MONIN, echoes this opinion, explaining, “It is important for venues to make the right buying decisions when choosing suppliers. Customers are more discerning when considering the sustainability or provenance of their purchases and it is important for an outlet to be transparent. Equally, venues should shout about their sustainability credentials, stories and look to creatively minimise waste as much as possible. MONIN’s portfolio can assist here in offering long shelf life and low cost per serve, MONIN’s 1 litre bottles now being made more sustainable with recycled PET with 50% RPET.”

Lee Hyde, Senior Beverage Expert

at MONIN, further comments on the increasing discernment amongst consumers surrounding sustainability, stating, “Consumer consideration of ethics is growing drastically year on year. More consumers are aware of product provenance or look to educate themselves on sustainability credentials. The younger, typically well-informed consumer leads the way on this, and as Gen Z mature it will be critical for brands and venues to opt for more sustainable, eco-conscious products to appeal to this audience as they gain more spending power.”

MONIN is committed to building a company that integrates environmental and social issues into its business activities and speaking further on the brand’s commitment is Vasilena Daskalova, Head of Trade Marketing at MONIN UK&I.

“MONIN is committed to building a company that integrates environmental and social issues into its business activities. From experimenting with growing our own ingredients, such as yuzu in Portugal and vanilla with a partner in Madagascar, to aiming to reduce our Bourges plant’s wastewater by 80% by 2025, to redesigning

Customers are more discerning when considering the sustainability or provenance of their purchases and it is important for an outlet to be transparent.

our packaging to feature recyclable materials, MONIN actively seeks to safeguard our future.

“In addition, MONIN has been a member of PADV (For a Living Agriculture), helping sugar beet farmers in France develop more resilient agro-ecological practices,” Vasilena says.

While being green undoubtedly benefits the wider environment, what does implementing sustainable practices in wetled venues do for business?

Francesco highlights the reduced costs that come with being green, stating, “There are so many benefits. Being green reduces waste and has cost benefits since we re-use and make our ingredients in-house. We’re proud to have zero waste to landfill, with

all leftover food waste turned to compost, helping us achieve financial targets. We’ve also reduced our carbon footprint, allowing us to reach our Travel with Purpose goals. Our sustainability practises differentiate us from our competitor bars and are especially valuable in attracting the growing demand of sustainably conscious guests.”

Ultimately, being green starts with your venue’s carbon footprint – and to effectively reduce this, it is crucial to work with suppliers that share similar sustainability goals to you. Brands like MONIN make it easy for venues to be closer to their net-zero goals, and with this, brings a heap of benefits to your business, most significantly, reduced costs!

Sustainable Outdoor Furniture

FSC® Certified Wooden Furniture

Woodberry is one of a few UK suppliers with full FSC® Certification (FSC®-C115839), this means we have full traceability back to the source forests in Northern Europe.

We offer a wide range of FSC® Certified wooden furniture from picnic tables to bar tables.

Made in UK & Europe

The majority of our range is made in the UK and Europe, we are committed to keeping our supply chains short and within Europe wherever possible.

Talk to our friendly expert team for more information on products that interest you.

100% Recycled Plastic Furniture

Choose from picnic tables or outdoor dining tables and chairs made from 100% recycled plastic. These are robust, hardwearing, maintenance free products which are fully recyclable at the end of their lifespan.

Committed by Nature

MONIN IS RECOGNISED AROUND THE GLOBE FOR THEIR RANGE OF EXPERTLY-CRAFTED FLAVOURING SOLUTIONS, BUT THERE’S A SOMETHING ELSE YOU SHOULD KNOW ABOUT THE PASSIONATE BRAND – THEIR UNPARALLELED COMMITMENT TO SUSTAINABLE PRACTICES.

MONIN is a family business founded in 1912 – an exceptional French brand, a creator of innovative flavouring solutions, and partner for hospitality professionals around the world.

At MONIN, we are convinced of the need to act for the future, in the face of the consequences of global warming. Today, every one of us is committed to build a company that integrates environmental and social issues into its business activities.

Aware of the climate challenges facing our business, we have opted for a global strategy of decarbonisation as well as the preservation of water and energy resources for our industrial site in Bourges.

In 2020, we completed our carbon footprint calculation (direct and indirect emissions) based on the year 2019.

One of our commitments is to rethink our sourcing model. One way is the experimentation with growing some of our ingredients, such as yuzu in Portugal and vanilla in Madagascar. We are learning to cultivate crops using practices that reduce the impact for the environment and soil quality. At our yuzu orchard, we fight against erosion, use agroecological practices and we are also organic certified

By partnering with a local partner in Madagascar to produce our vanilla, we are preserving species in the field to protect from drought and erosion.

We support sugar beet farmers in France,

against the climatic hazards affecting them including sugar beet disease (yellowing), erosion and drought. Since 2020, we have been a member of PADV (For a Living Agriculture) and have helped 80 farmers to develop more resilient agro-ecological practices.

We preserve ancestral varieties of fruit trees too. Since 2022, we’ve been preserving the know-how transmitted over 13 generations by the family nursery “Les Arbres Eric Dumont”. We produce 360 old varieties of fruit trees and small fruits that we grow organically.

Reducing our water consumption has always been a priority for us. Since 2020, we’ve been seeking to reuse our wastewater to go even further. Our ambition is to reach zero liquid discharge from our Bourges plant by 2025, thanks to the recycling of our wastewater.

We launched an eco-design plan for our packaging in 2023. This includes reducing packaging weight by 15%, improve recyclability and made with recycled material usage, as well as an experimentation with a return and refill system.

partners, allowing us to better understand needs of our customers.

Through these commitments, our vision is to not only provide a consistent and premium quality, but also to be closer to and respond to the needs of our local

MONIN is more than a drinks solution, it’s a way of living, an experience based on our centenary expertise, a brand that wants to respect the environment. It’s about authenticity and gathering people, using only the best natural ingredients in the most exciting and creative way! www.monin1912.com

JAMES

Purposeful Partnerships

WE SPEAK WITH RODDY COYLE, HEAD OF BEVERAGE OPERATIONS AT SCOTSMAN HOSPITALITY GROUP, TO DISCUSS AND EXPLORE THE BENEFITS AND IMPACT THAT PARTNERING WITH A PREMIUM MIXER AND SOFT DRINKS BRAND CAN HAVE. WE TOUCH ON HOW THIS ADDS MORE CREATIVITY TO YOUR BAR OFFERING TO ENHANCE THE GUEST EXPERIENCE, WHILST CONTRIBUTING TO SUSTAINABILITY AMBITIONS.

TELL US ABOUT YOUR APPROACH TO YOUR DRINKS OFFERING AND HOW THIS SUPPORTS THE GUEST EXPERIENCE?

The approach to our drinks offer is focused around enhancing the overall guest experience through a combination of quality, variety and personalisation. 48% of people believe that premium soft drinks should be more interesting1, and as consumers are becoming increasingly budget conscious whilst still wanting to socialise out of home, providing an enhanced guest experience is key for us. We prioritise high quality ingredients and work closely with reputable suppliers to ensure that every drink we serve meets our standards across the company.

The drinks offering needs to facilitate the social connection to make it easy and memorable for our guests, and London Essence’s wide range of mixers and soft drinks helps support this with a premium offering that enables us to make recommendations tailored to our customers’ needs.

Whilst consumer behaviours and trends are constantly evolving, guests are always looking for a wide range of quality drinks choices, and London Essence’s collection provides something for all tastes and preferred flavours, allowing us to create both classic drinks and unique creations. Consumers are not only opting for alcoholic serves but also low-and-no options, so it’s even more important that we are giving our guests plenty of choice and expanding our menu with credible premium soft drinks beyond regular cola, lemonade or fruit juice. Our bartenders and servers are highly trained and knowledgeable about our drinks offering, so they can provide

London Essence’s dedication to improving sustainable practices mirrors our own, creating a strong partnership based on shared values.

recommendations, answer questions and create an engaging and educational experience for all of our guests.

Our menus also change with the seasons and include special options for key holidays and events. This keeps our drinks offering fresh and exciting, providing guests with different experiences throughout the year.

WHAT WAS THE APPEAL AND ATTRACTION OF WORKING WITH LONDON ESSENCE’S DRINKS PORTFOLIO?

Working with London Essence’s portfolio of drinks offers several advantages that enhance both the guest experience and overall value proposition for any

establishment. The range of high quality mixers, tonics and sodas are crafted with meticulous attention to detail. Using distilled botanicals, they offer a refined and sophisticated taste that elevates any beverage. I have always found London Essence mixers are crafted in such a way that enhances a cocktail or mixed drink without overpowering a primary spirit. They allow us to upgrade a mixed drink with innovative and versatile flavour combinations, such as the Pink Grapefruit Crafted Soda to create a classic Paloma. The drinks collection also provides delicious non-alcoholic drinks for guests that are choosing to be more mindful. All London Essence products are low in calories, which aligns with the growing consumer demand for healthier drink options and makes them appealing to health-conscious guests looking for lighter alternatives.

We find the flexibility of the range hugely beneficial, across both the 200ml bottled format and also the Freshly Infused fount, allowing our customers to discover something new and experiment with flavours.

The installation of London Essence’s Freshly Infused fount across fifteen of our bars has added an element of theatre to the serve for customers but has also helped with operational efficiencies. Freshly Infused uses technology that blends distilled botanicals into perfectly chilled and carbonated water at the point of serve. This ensures bars and wet-led venues can provide the experience that guests desire,

whilst meeting operational needs of the venue, without compromising on taste.

IN WHAT WAYS DOES THE PARTNERSHIP WITH LONDON ESSENCE HELP YOU PRIORITISE ELEGANCE AND EFFICIENCY AND WHY WOULD YOU RECOMMEND FRESHLY INFUSED TO OTHER VENUES?

Partnering with London Essence helps us prioritise elegance and efficiency in a number of impactful ways, with the first being the sophisticated product presentation and elegant designs across the collections. The stylish 200ml glass bottles and the elevated Freshly Infused fount add a touch of sophistication to our bars and table presentations. This visually appealing element enhances the ambience and aligns with our commitment to providing a high quality guest experience, but the main thing for us is that the exceptional quality of London Essence’s range is not compromised, and the freshness of aroma and great taste remains.

London Essence’s reliable quality also means our bartenders can create consistently excellent drinks without needing extensive adjustments or corrections, improving operational efficiency. The team also provides training and support to our staff, helping them become more knowledgeable and efficient when using the products, particularly Freshly Infused. The versatile range of flavours and use of premium ingredients across the full range also allows for creative

and diverse drinks menus and helps us meet the demands of a more complex drinks offering with a wider choice of mixers and soft drinks.

WHAT ARE YOUR SUSTAINABILITY PRACTICES AND WHAT CONSIDERATIONS DO YOU TAKE WHEN STOCKING THE BAR AND CURATING YOUR DRINKS MENU?

Our sustainability ambitions and practices are focused on creating a positive environmental impact while delivering exceptional guest experiences. This includes aiming to implement practices to reduce water and energy consumption, as well as eliminate singleuse plastics from our operations, opting for recyclable or reusable alternatives wherever possible. This was a huge benefit to our recent rollout of London Essence Freshly Infused, which allowed us to switch a large part of our offering to using recyclable Bag in Box technology.

London Essence’s dedication to improving sustainable practices mirrors our own, creating a strong partnership based on shared values. This alignment strengthens our overall sustainability strategy and provides a cohesive message to our guests.

Discover more at www.londonessenceco.com/en/trade/ freshly-infused/

Leading the Way in the UK Wine Trade

TOM VAN DER NEUT, BUSINESS UNIT CONTROLLER AT LANCHESTER WINES, TALKS

CARBON INSETTING, REVEALING THE REASONS WHY UNDERSTANDING MERCHANTS’ SUSTAINABILITY EFFORTS IS SO IMPORTANT TO BAR OWNERS AND MANAGERS.

Sustainability is the hot topic driving innovation in the UK wine trade. While it’s uncertain how much of this focus has reached the average customer, significant progress is happening behind the scenes. The shift from carbon offsetting to carbon insetting is particularly noteworthy. Carbon insetting involves companies investing in carbon reduction projects within their own supply chains, making their products, practices, and supply chains more sustainable.

Bar owners and managers should be excited to know the wine trade has been practicing insetting for centuries: from vineyard to glass, the journey of wine is being transformed by innovative sustainable practices. Given the global nature of the wine industry, insetting must be applied to various elements of the wine process.

The conversation around sustainable wine begins in the vineyard, where practices such as organic farming, water conservation and biodiversity enhancement are implemented. However, the sustainability story doesn’t end there, the transportation and packaging of wine also play crucial roles in its environmental footprint.

It’s important for bar owners to consider how their importers or merchants have implemented their insetting programs. There is no one-size-fits-all solution to sustainability, so understanding each business’s efforts to minimise their specific environmental impact is essential. At Lanchester Wines, we initiated our insetting program in 2011 with the installation of our first wind turbine and solar panels shortly thereafter. We have since invested over £13 million in renewable energy and heat generation projects across sites in the North of England and today our business is now powered almost entirely by wind and solar energy.

Leading the charge in sustainable wine practices, Lanchester Wines has become the first UK wine business to offer an ultra-lightweight 300g wine bottle to our bulk wine customers. Partnering with renowned glass manufacturer Verallia, we have pioneered the Verallia Bordelaise Air 300g bottle, setting a new standard for sustainability in the wine industry. This bottle achieves a 25% CO2 reduction compared to the UK standard 400g bottle.

Crafted with approximately 30% recycled glass, the Bordelaise Air 300g is not only eco-friendly but also retains the classic elegance of the traditional Bordeaux wine bottle. Glass is a highly recyclable material, with the UK glass sector boasting a recycling rate of around 74.2%, one of the highest among packaging materials.

Shipping wine in bulk is already a more eco-friendly option, saving around 38% CO 2 compared to shipping it in bottles. By

introducing the 300g bottle, Lanchester Wines is further reducing the carbon footprint of a venue’s wine list as this new bottle removes 3.2 tonnes of bottle weight per 24,000 litres of wine (ie a tank of bulk wine), representing a substantial environmental saving.

These innovations reflect a broader trend towards sustainability in the on-trade sector. As bars and hotels continue to embrace eco-friendly practices, they not only reduce their environmental impact but also cater to an increasingly environmentally-conscious clientele. With such pioneering efforts, the future of wine in the on-trade looks greener than ever.

www.lanchesterwines.co.uk

*300g bottle vs UK standard 400g bottle ** Britglass.org.uk

Saraburi Punch

AHEAD OF ORIOLE’S OPENING NEXT MONTH, SAMET ALI, BAR MANAGER AT ORIOLE, SHARES A SPECIAL SERVE –SARABURI PUNCH – A CREATIVE TWIST ON A CLASSIC.

© Casey Gutteridge

Slightly sweeter than the traditional Whisky Sour, it beautifully captures the sweetness and creaminess of the iconic treat it draws inspiration from.

This drink draws inspiration from the beloved Southeast Asian dessert, mango sticky rice. It is a unique take on the Whisky Sour, reimagined as a clarified milk punch. Unlike its classic counterpart, this cocktail doesn’t feature citrus; instead, it relies on the acidity from yoghurt and wine. Slightly sweeter than the traditional Whisky Sour, it beautifully captures the sweetness and creaminess of the iconic treat it draws inspiration from.

For the cocktail, we use a pandan wine made from a blend of fortified wines, sake and honey wine, infused with freshly chopped pandan leaves and Bourbon vanilla pods. After a week-long infusion period in a controlled refrigerated environment, the wine is filtered using a coffee filter. The final result is slightly sweet and buttery, with a creamy texture and grassy aftertaste.

We also garnish the drink with a homemade green curry ice cream, for which we utilise a carefully crafted blend of coconut cream and coconut milk as the base, paying homage to the traditional ingredients found in mango sticky rice. Drawing inspiration from the culinary landscape of Thailand, we infuse the ice cream with green curry, introducing a subtle, yet invigorating, hint of heat. We

also incorporate aromatic kaffir lime leaves to the ice cream, imparting a delightful citrusy and floral undertone to create a harmonious balance of flavours. A touch of Thai basil and pandan leaf enriches the depth of flavour and intensifies the vibrant green hue.

Once the ice cream has been set to achieve the perfect texture and consistency, we serve an elegant halfsphere of it on top of a wooden spoon, providing guests with the versatility to enjoy it as a standalone indulgence or as a complement to their cocktail, changing its texture to creamy.

At Oriole, our drinks menu will be inspired by the spirit of travel, in line with the adventure-seeking, migratory oriole birds from which our bar takes its name. The menu will take inspiration from culinary and imbibing traditions around the world, honouring the expansive diversity of flavours across different regions. Each cocktail will pay homage to the distinctive ingredients and heritage of its region, with the menu giving our guests the opportunity to embark on a journey of discovery; savouring novel ingredients, drinking from distinctive vessels, and enjoying artisanal garnishes that evoke a sense of exploration.

SARABURI PUNCH

INGREDIENTS:

45ml Mango yoghurt washed Macallan 12 Y.O

15ml Pandan wine

5ml Brown rice syrup

2ml Mirin

2ml Sugar syrup ( 2:1 )

1 Spoonful of green curry and coconut ice cream, to garnish (coconut ice cream will work well here too)

METHOD:

In a mixing glass, combine 45ml of the mango yoghurt washed whisky with the pandan wine, brown rice syrup and mirin and stir well over ice. Then, strain the cocktail, and serve in a chilled ceramic cup with a large cube of ice. Finally, garnish with a spoon of coconut and green curry ice cream.

MANGO YOGHURT WASHED WHISKY

INGREDIENTS:

500ml Macallan 12 Y.O Double Cask whisky

400g mango yoghurt

METHOD:

First, blend 500ml whisky with the 400gr mango yoghurt and leave the mixture to infuse in the fridge for 48 hours. Then, pass the mixture through a coffee filter to remove the solids.

© Casey Gutteridge

Rewards for Hospitality

REBECCA HOGGETT, TRADE MARKETING MANAGER AND JACK RABBIT BRAND MANAGER, TELLS US MORE ABOUT THE JACK RABBIT WINE CLUB, REVEALING ITS BENEFITS TO WET-LED VENUE OPERATORS AND MANAGERS.

PLEASE TELL OUR READERS ABOUT THE JACK RABBIT WINE CLUB.

The Jack Rabbit Wine Club is a loyalty scheme that continually delivers great value to on-trade stockists and rewards you for selling our wines.

With over 11,000 stockists and 5 million points banked to date, the Jack Rabbit Wine Club provides regular insights into the wine category, promotions to help you sell more wine in your venue, and a catalogue of rewards, all exclusive to our loyal members!

The Jack Rabbit Wine Club is easier than ever to access. New or existing stockists of Jack Rabbit Wine can become a member by simply filling in an online membership form at https://www.jackrabbitrewardsme.com/, giving the team a call on 0800 731 3047 or scanning our QR code to start the Jack Rabbit journey.

Digital bunny point codes can be found printed on the inside of our 75cl bottle cases or as physical bunny points on our prosecco cases, 187ml trays or 10L boxed wines. Simply bank points and build them up to be able to choose from our selection of POS, electrical incentives and experiences in our gift catalogue. These rewards are designed to add value to your business and give you the opportunities to reward your staff.

HOW CAN THE JACK RABBIT WINE CLUB BENEFIT WET-LED VENUES?

The Jack Rabbit Wine Club offers more than prizes, it can also be a valuable asset to your business as it gives you

exclusive access to key information on the full portfolio as well as ways for outlets to grow their sales. This information includes key tips on ranging and ensuring outlets are stocking the right wines to drive sales, understanding the wine category to ensure they have representation that appeals to all consumers, how to utilise branding to encourage purchase decision making and seasonal tips to ensure outlets are pushing the right varietals at key times of the year and hopping on any new trends within the wine world. The Jack Rabbit Wine Club is updated regularly to ensure members have access to developments in our portfolio, industry trends, and more.

HOW CAN THE JACK RABBIT WINE CLUB HELP OPERATORS GROW SALES; WHAT EXCLUSIVE CONTENT DO JACK RABBIT WINE CLUB MEMBERS HAVE ACCESS TO?

The Jack Rabbit Wine Club provides exclusive tips and tricks to boost your sales. Our guidance covers a wide range of topics, including seasonal selling strategies, perfect food pairings, and ways Jack Rabbit wines can elevate your menu. Additionally, we offer insights into the wine category and how leveraging our wines for various occasions can easily increase your profits. By joining the Jack Rabbit Wine Club you’ll gain valuable knowledge and tools to enhance your offerings and maximize your revenue, ensuring a thriving business and satisfied customers.

The Jack Rabbit Wine Club is here to support every aspect of your business. It provides key information to help train your staff on the basics of wine, ensuring they are knowledgeable and confident in their recommendations. www.jackrabbitrewardsme.com

Truly Red, Simply Organic

DAVIDE GAGLIAZZO, FOUNDER OF KARMINIA VERMOUTH, INTRODUCES

THE

BRAND FUELLED BY SOUL AND PASSION, TELLING US MORE ABOUT THE SPIRIT’S UNIQUENESS.

DAVIDE, PLEASE INTRODUCE KARMINIA VERMOUTH TO OUR READERS.

The Karminia project began in 2021 during the COVID-19 pandemic. In October 2020, I was made redundant and returned to Italy to be with my family. Federico, my friend and Karminia’s Co-founder, left China just before the borders closed. We first met in 2010 in London while working at the OXO Tower and have always shared a passion for cocktails, spirits, and vermouth – the rest is history.

I am thrilled to introduce you to Karminia Vermouth, a product born from our deep love for vermouth and our commitment to creating something truly unique. Karminia’s journey started with a simple yet ambitious idea: to craft a vermouth that excels as a standalone aperitif, an after-dinner drink, and a key ingredient in various cocktails.

PLEASE TELL US ABOUT THE BRAND’S MANTRA ‘YOU ARE MY EVERYTHING’.

The mantra “you are my everything” exists because we have poured all of our resources into the brand — our time, our concepts of vermouth, our vision for both the brand and the vermouth, and, naturally, our funds.

WHAT SETS KARMINIA VERMOUTH APART FROM OTHERS?

Karminia Vermouth stands out for several reasons, firstly its unique flavour profile – Karminia Vermouth features an intense flavour with distinctive cherry notes derived from Barbera d’asti DOCG grapes, offering a unique taste experience; Moreover, Karminia is versatile – it excels both as a standalone aperitif and an after-dinner drink, and it also works exceptionally well in various cocktails such as the Americano, Negroni, and Manhattan; Furthermore, craftsmanship lies at the heart of the spirit – the creation of Karminia Vermouth involved a dedicated process, incorporating the creators’ time, ideas, and vision to ensure a high-quality product; Karminia also stand out due to its exceptional mixology compatibility – its balanced taste makes it an excellent choice for mixology, blending seamlessly with soda, tonic, or other cocktail ingredients to create refreshing and sophisticated drinks. Finally, Karminia offers a rich experience – enjoying Karminia Vermouth with dessert and cheeses enhances the dining experience, making it a versatile addition to any culinary occasion.

HOW VERSATILE IS KARMINIA VERMOUTH; HOW CAN THIS BE ENJOYED ON ITS OWN OR IN A RANGE OF MIXED DRINKS BY AN ARRAY OF DIFFERENT GUESTS?

The concept behind Karminia was to craft a distinctive vermouth that stands out on its own as an aperitif and after-dinner drink, while also excelling in mixology. It pairs wonderfully with a splash of soda or tonic, making it ideal for spritzes. It also shines in cocktails like the Americano, Negroni, and Manhattan, thanks to its intense flavour and the unique cherry notes from Barbera. As an after-dinner drink, I enjoy it solo, accompanied by dessert and cheeses.

TELL US A LITTLE ABOUT YOUR NEWEST PROJECT, KINATO.

Kinato is our new project – we finalised the recipe in February and recently launched at the Roma Bar Show. Barolo Kinato is an artisanal product made with 100% barolo (nebbiolo) grapes and six botanicals, produced over 150 days through slow and cold filtration. In the pipeline, we are working on two variations, the Sekko (dry) and the Bianko (white).

www.karminiavermouth.com @karminia_vermouth

Davide Gagliazzo

Gin

A DEEP DIVE INTO THE CATEGORY, WE SHARE EXPERT ADVICE, INSIGHT AND TRENDS SURROUNDING THE MUCH-LOVED SPIRIT.

Gin-ssentials

WE SHARE FIVE SIMPLE WAYS TO ELEVATE THE CLASSIC GIN & TONIC SERVE

IT’S ALL IN THE TONIC

It is no doubt that a great tasting, quality tonic is the key in creating the perfect G&T for guests – and with a growing plethora of uniquely flavoured tonic mixers on the market, it has never been easier to craft standout serves that appeal to an array of different tastes and preferences.

Swapping out your standard house tonic with a high-quality flavoured variation creates complexity, both in the flavours of the serve, and in its appearance, making it more attractive to curious guests. This is an easy way to craft your venue’s very own signature G&T that visitors cannot find elsewhere!

Additionally, a diverse tonic offering presents the opportunity to appeal to a wider range of consumers, and also provides the chance to upsell, both resulting in increased revenue.

UNIQUE GARNISHES

You can excite even the most classic of G&T’s with appealing garnishes. From dried and dehydrated lemon and lime slices, to fresh seasonal fruit and herbs, adding a garnish that complements each component of the serve can enhance flavours and take your G&T to the next level.

As the demand for Instagrammable experiences amongst guests continue to rise, adding a garnish to an otherwise plain looking Gin and Tonic can transform its appearance, leading to an increased chance of delighted guests taking snaps and sharing them online.

INFUSE YOUR GIN

Though there are a plethora of flavoured gins on the market to choose from, infusing your own gin with bespoke and unique flavour combinations is an effective way to make your venue’s G&T stand out from the rest.

Infusing gin with local produce, or perhaps even discarded fruit and vegetable waste from your venue, such as chillies, nuts, and even teabags, can bring life to your G&T with something guests cannot replicate. Match this with an accompanying tonic and garnish, and you have the perfect serve!

GLASSWARE

You can completely transform the look of your venue’s G&T with the glassware you use. Whether that’s stemmed balloon glasses, short tumblers or tall highballs, experimenting with different glass types depending on the type of gin, tonic and garnishes use, you can create a realm of different looking and feeling serves.

For a more floral G&T, perhaps garnished with edible flowers, an elegant balloon glass is a great choice. But, for a more stoic G&T with more robust flavours, a traditional tumbler will suit!

LOW & NO

With the rise of mindful drinking and more guests opting for no and low serves, it is important to meet this demand through your venue’s classic serves. To ensure inclusivity amongst all guests, make room for low ABV and no alcohol gins so that you can craft each and every visitor an expertly-crafted Gin and Tonic.

It is always a good idea to advertise this on menus as an alternative, to ensure guests recognise they are being catered for!

Gin-gin!

TURNING TO EXPERTS IN THE FIELD, WE EXPLORE THE GIN CATEGORY, UNRAVELLING INVALUABLE INDUSTRY TRENDS AND INSIGHTS, INCLUDING WHAT THE FUTURE HOLDS FOR THE MUCH-LOVED SPIRIT.

Extremely versatile, gin is a spirit that has seen significant growth in popularity amongst consumers within the past few years. From beautifully crafted, flavoured variations to be enjoyed with a range of mixers, to the stoic ‘drys’ often accessorised to form the more classic serves, gin is a category showcasing immense creativity and rightly deserves the respect from bartenders and guests alike.

Though the gin-boom has somewhat steadied, it is clear to see – with the resurrection of classic cocktails and a growing number of innovative mixers hitting the market – that the gin category is experiencing a similar re-birth, holding a strong stature amongst other eager categories.

Ana Román, Brand Manager at Puerto de Indias, comments on the current landscape of the category, as she explains, “I think the popularity of gin remains undiminished and there is still plenty of appetite, creativity and growth within the category. The craft gin boom opened consumers’ eyes to a new wave of artisan producers, so it was only natural that this interest would widen into other spirit categories. Consumers are now

more knowledgeable, experimental and discerning, so it’s a great time for quality spirit brands.

“As the world’s first and most awarded strawberry gin, we’re passionate about continuing to lead the flavoured charge and are excited to be rolling out a series of new products later this summer,” she adds.

Libby Wilding, Head of Marketing at Cygnet Distillery, shares this outlook on the category, stating, “The gin category is still a really exciting space, despite the range rationalisation happening across the trade in the UK at present. Entering the category at Ultra-Premium price point, we at Cygnet recognised the trend forecast that consumers would move towards drinking less but better when developing our awardwinning brand and products, with the knowledge that the traditional gin profile has a huge pull for consumers seeking quality. UP segment is forecasted to grow its share globally beyond 2029, according to IWSR data, which is even more pronounced within the UK.

“Gin has seen many new entries, extensions, flavours and variations in recent years and we’re hugely excited to see the continued category growth and innovation through our ultra-premium and luxury range with key partnerships across the globe,” she finishes.

Overall, the gin category looks strong, with increased demand amongst guests and sales at an all-time high. Sipsmith CoFounder, Master Distiller and respected Gin Historian, Jared Brown, confirms this, sharing, “The gin boom may be over, but gin sales today are roughly triple what they were fifteen years ago.

“We are seeing an implosion in flavoured gin sales, which for a few years was outstripping London Dry—the heart and soul of modern gin. At Sipsmith, we’ve noticed consumers returning to our original authentic London Dry Gin, which remains a classic and is as popular as ever with consumers as they seek out more juniperled classic premium gins like this,” he adds.

A key ingredient in many of consumers’ most-loved serves, gin’s re-birth is simultaneous with the resurgence of classic cocktails such as the martini, negroni as well as, the popular G&T. Libby shares, “The martini’s resurgence is currently a trend to leverage on the cocktail scene, fuelled by a growing preference for drier, umamiflavoured drinks and the surrounding social media buzz, and there’s no better spirit than Cygnet 22 to deliver the best in glass martini experience.”

Jared at Sipsmith echoes this view, stating, “Gin sales have been led by the gin

In general, gin’s versatility shines through in its ability to blend seamlessly with a myriad of ingredients, allowing for endless creativity in mixed drinks and cocktails alike.

and tonic, martini and, in the past decade, the negroni. These three account for over 90% of UK gin sales. Interestingly, it seems the negroni has recently taken the number two spot bumping the martini to third place. Venues should anticipate selling these three but can hammer out a point of difference by also championing lesserknown gin drinks.

“At Sipsmith, we continue to drive the classic original cocktails including the G&T, a drink of satisfying simplicity, the G&T is nothing short of alchemical perfection and the martini, a timeless serve that celebrates London Dry Gin in its purest form,” he adds.

Oozing in versatility and creativity, gin is a spirit that is easy to celebrate – and with a growing discernment of the spirit amongst

consumers, now is the ideal opportunity to highlight the category as one of endless exploration to guests.

Jared praises the spirit, claiming that, “Gin is phenomenal as a mixed drink ingredient. It is the most complex of the mainstream spirits, and it is far subtler than others; it adds beautiful flavours without dominating a drink. Tequila, rum and whisky shout, gin whispers.”

Libby echoes this, explaining, “In general, gin’s versatility shines through in its ability to blend seamlessly with a myriad of ingredients, allowing for endless creativity in mixed drinks and cocktails alike. The gin renaissance of recent years has ushered in an abundance of unique flavours and extensions available on the

market, making it the favoured spirit in bars worldwide. Bartenders and mixologists have delighted in exploring the four key flavour profiles of gin —floral, spicy, woody, and citrus— in crafting both classic cocktails and innovative spins on old favourites and consumers have lapped up that exploration.”

Founded by Katherine Jenkins, Cygnet’s range has taken the category by storm since its inception, so far winning a number of honourable accolades recognising its taste, quality and design. To date, Cygnet 22, the multi-award-winning luxury sipping gin, has been awarded The Spirits Business Global Gin Masters 2024 – Gold, IWSC 2024 – Gold Contemporary Gin category, multiple accolades at The World Gin Awards 2024 including Gold ‘Signature Botanicals’ Wales country winner, Gold ‘Bottle Design’ and Global Winner ‘Best Gin Bottle Design’, as well as, ‘Best Glass Design’ and ‘The Best Alcohol Beverage’ at the 2023 World Beverage Innovation Awards.

The Cygnet Welsh Dry Gin has also been awarded The Spirits Business Global Gin Masters 2024 – Gold, and the Cygnet Gin & Tonic winning the IWSC 2024 Gold Medal Ultra-Premium premixed – the only G&T this year to achieve a gold medal.

With a world full of endless flavour and possibilities to explore, exactly how can bartenders encourage more guests to experience all that the category has to offer? Jared encourages venues to look beyond the usual tonic mixer pairing, and recruit some more innovative and unique mixer combinations to grab guests’ attention.

“Wet-led venues can dip a toe much deeper into the long drinks category.

It is the most complex of the mainstream spirits, and it is far subtler than others; it adds beautiful flavours without dominating a drink. Tequila, rum and whisky shout. Gin whispers.

Tonic is far from the only mixer. The tonic companies, aware of this, have expanded their ranges into loads of flavoured sparkling waters. Many of these are ideal for building excitement around gin. But also, the basic rules should never be overlooked: stick to fresh-cut garnishes, and never use shelf-stable bottled citrus in a drink,” Jared explains.

Jennifer Runciman, Head of Category Development at Diageo GB, sees diversity as essential when tapping into the gin’s demand on the on-trade. She reveals, “Gin has a 16.6% category share of cocktail ingredients1, which highlights how key it is for operators to include trusted gin brands with a range of flavours to their spirit selection, giving bar teams the chance to get creative with cocktail serves and broaden the drinks menu to appeal to different preferences, whilst ensuring quality of taste.

“Similarly, spritz serves are synonymous with summer and provide a great option for venues looking to broaden their offering and cater to the increasing demand – with data showing that 30% of consumers are interested in trying a gin spritz serve when out2,” she adds.

Furthermore, Libby encourages wetled venues to broaden their horizons when driving gin sales at the bar, as she explains, “Socials are a great platform to drive awareness of cocktails, as well as, food pairings, takeovers, terraces and activations. Once they have then ventured inside, the value of engaged staff, combined with unique and attractive menus are the key to driving up value.

“It truly does make a difference when a

bartender can talk enthusiastically about the spirits and ingredients that go into the cocktails and serves they’re shaking up behind the bar. By focussing hard on the amazing people who make the drinks and deliver them to the consumer you can have a huge impact as a brand. Cygnet focuses on driving staff trainings, immersions and menu presence to make the journey easier for consumers!”

With consumers becoming increasingly discerning about spirits’ provenance – and with this being a great opportunity for

engagement – it is essential that wet-led venues are swapping out some of their house gins for ones with a great story to tell.

Lily Craven, Founder of Tipplemill Gin, tells us a little more about the brand, explaining, “Our farming business was started by Frank Craven, who worked as the miller producing flour in the 1900s. A natural progression saw Frank purchase the land surrounding the mill so that his sons could grow the wheat he needed for milling. Five generations later, my brother and I are the custodians of the same land that now grows the grain for Tipplemill Gin.

“Using the ultimate renewable energy source, the wind, our grain in ground between the millstones of the tallest working windmill in the UK, just a 10-minute drive from the farm in Moulton, to produce the all-important flour which makes our base alcohol spirit. Being able to share and celebrate the traditional craft of windmilling in the gin industry inspired our iconic logo.”

Since its launch in September 2023, Tipplemill London Dry has been awarded Double Gold at the New York World Wine & Sprits competition and went on to be named best overall London Dry among the finalist. This year, their London Dry has been the only UK gin to be awarded a second Double Gold at the sister competition, The San Francisco World Spirits competition. “Achieving these awards at consecutive tasting alliance events among some of the

finest products in the world is testament to our commitment to high quality gin,” Lily says.

The category is not expected to settle yet, with an expected drive in the premium and luxury segments. Libby reveals that, “Growth in Ultra-Premium and luxury segments will be driving forward the category over the next five years for sure –as we have seen across other categories like world beer, tequila, rum and whisky – here in the UK and further afield.

“Consumers repertoires are developing and they’re understanding more about the history, provenance, sustainability and versatility of spirits, and gin as one of the biggest categories is no different. Cygnet 22 is a perfect example of how neat ‘sipping’ gin has disrupted the category with outlets such as Lavo, The Ivy, Searcys, Cosy Club etc. serving it neat over ice with great consumer feedback,” she adds.

Ultimately, the gin category is holding its own with increased demand of gin-based serves amongst guests and the introduction of a wide range of innovative and unique mixers to the market. With a bright future ahead, now is the time for wet-led venues to be celebrating all that the category has to offer, whether that be through flavour experimentation or engaging guests with captivating brand stories.

Multi-award winning premium gin New

Expertly designed for bar tenders

Heartily traditional at its core, with a flavoursome cameo of bittersweet citrus and elderflower with depth and character from sweet fennel seeds and cassia.

Smooth and complex, ideal for use in cocktails.

Delicious and refreshing when served with tonic for the perfect traditional G&T.

Fifth generation family farmers

Growing wheat in harmony with nature

Using the power of the wind and the highest quality ingredients

Crafting the ultimate Seed to Spirit

London Dry Gin

Bring nature to your bar and celebrate the British countryside

Contact

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Bar Antoine

MICHELE LOMBARDI, HEAD OF MIXOLOGY AT FOUR SEASONS HOTEL LONDON AT PARK LANE, SHARES MORE ABOUT BAR ANTOINE – A LUXURIOUS BAR THAT MARRIES COMFORT AND EXCEPTIONAL SERVES TOGETHER –REVEALING MORE ABOUT THE VENUE’S INNOVATIVE DRINKS MENU, NAMED IN HONOUR OF CHEF YANNICK’S LATE SON, ANTOINE ALLÉNO.

PLEASE TELL US ABOUT BAR ANTOINE, INCLUDING MORE ABOUT THE BAR’S CONCEPT AND APPROACH.

Bar Antoine is the standalone bar inside Mayfair restaurant, Pavyllon London by Chef Yannick Alléno – at the acclaimed Four Seasons Hotel London at Park Lane. Located within Four Seasons Hotel London at Park Lane, in a freshly designed space, Bar Antoine is a hub of community for local patrons and international travellers alike. Championing laid-back luxury, pairing exceptional cocktails with a modern and

warm environment – a reflection of Chef Yannick’s long-standing love affair with London, and his firm belief that hospitality forms the backbone of the city’s social scene. Our guests enjoy innovative menus in a welcoming setting, perfect for any occasion, creating a dynamic experience that encapsulates London’s lively nature, local characters and the shared passion for hospitality of Chef Yannick and Four Seasons.

Designed in collaboration with Parisian designer Chahan Minassian, who also designed Pavyllon London, Bar Antoine’s interiors exude easy warmth, with wood-panelled walls and plush seating upholstered in cosy bouclés, mohair velvets and woven silks, echoing the main dining areas.

Our guests can expect a lively, convivial atmosphere, accompanied by an eclectic soundtrack that ranges from live soulful

jazz to Chef Yannick Alléno’s French music, making Bar Antoine a go-to spot for locals and visitors alike.

TALK US THROUGH THE BAR’S DRINKS MENU; WHAT WAS THE INSPIRATION BEHIND THIS?

We launched The Ikigai Menu in late 2023, celebrating the Japanese concept of giving a person a sense of purpose and reason for living. The menu, born out of our ethos to create a holistic experience for our guests – everything from the atmosphere and service to the flavours they savour, is curated to ensure guests have a memorable visit; it captures the essence of Ikigai and chef Yannick’s belief in the concept of finding purpose and fulfilment in life.

Named in honour of Chef Yannick’s late son, Antoine Alléno, the bar and the Ikigai menu celebrate his thirst for life.

Working alongside Chef Yannick, our

Working alongside Chef Yannick, our 12-strong cocktail list is a collaboration with the culinary team, showcasing the four key elements of Ikigai; love, passion, purpose and mission, through inventive and intricate techniques.

Michele Lombardi

12-strong cocktail list is a collaboration with the culinary team, showcasing the four key elements of Ikigai; love, passion, purpose and mission, through inventive and intricate techniques. Each section features cocktails that represent the principles of Ikigai: Love, showcasing visually enticing cocktails with delicate notes to evoke the feeling of love; Passion, featuring bold flavours to ignite emotions; Purpose, demonstrating the craftsmanship of the bar team, and finally, Mission, highlighting the bar’s most sustainable cocktails, giving new life to excess ingredients that would otherwise go to waste.

Cocktails on the menu include Soulful Sip – representing love – this complex drink with grassy notes and a long finish seamlessly blends Matcha No3 Gin, Muyu Jasmine, Grapefruit, Sudachi, Mancino Sakura Vermouth and rice milk. The umami Hatsukoi elegantly fuses Seventy One Gin, La Tomato, Cacao Blanc, Celery bitter, Amontillado and Sparkling Tomato Extraction – representing a person’s passion and desire to achieve Ikigai. Earthy scents blended with floral and acidic notes take central stage in Relentless. This cocktail, featuring Patron Anejo, Tio Pepe Fino, Grapefruit Cryo®, Italicus Bergamot, London Essence Peach and Jasmine Soda and a Beetroot Cloud, pays homage to vocation, reminding us to relentlessly seek inspiration and fulfilment. A luxuriously rich cocktail, Penicillin Nouveau with Hennessy VSOP, Los Siete Misterios, Miso, Ginger honey, Lucano Anniversario, Rimonato Bianco and Milk whey, symbolises the mission to achieve fulfilment and satisfaction through seeking balance and alignment in life.

HOW DID YOU CURATE AN ACCOMPANYING À LA CARTE MENU, AND HOW IMPORTANT IS A COMPLEMENTING FOOD MENU FOR GUESTS?

Each cocktail on the menu is paired with sushi, creative small bites and delicious plates, with each one carefully curated

to complement and enhance the cocktail experience. The globally diverse menu features both local and global dishes particularly loved by Chef Yannick Alléno and the wider team.

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

Creativity, collaborations and industry support have been key to our success to date. We opened with an industry evening – inviting our friends in the hospitality world to try the menu and experience the bar – it’s essential to have fellow friends in the industry support a new bar. We have also launched our ‘Friends of Bar Antoine’ guest bartender series, inviting bartenders from around the world to host guest shifts, offering guests a passport to world-class cocktail experiences, featuring a line-up of internationally acclaimed bartenders.

Creativity – we encourage the team to put all ideas forward, collaborative creativity is key to a venue’s success. We’re also working on lots of collaborations and partnerships, whether it’s with alcohol brands, bartender guest shifts and takeovers or partnership events – for example, we hosted the BAFTA Rising Star Party on 31st January.

HOW DO YOU STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY?

We encourage the team to keep an eye on what the industry is up to, not just in London, but across the world. Whether that’s speaking to friends in the industry, taking part in takeovers and cocktail competitions or visiting bars.

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

I would advise new or up-and-coming bars to ensure they have a sustainable approach to their drinks offering from the get-go. It’s imperative that sustainability is at the core of a concept to succeed in today’s environment and gain industry acclaim.

PLEASE TELL US THE BAR’S SHORT AND LONG-TERM GOALS?

Our short-term goal is to be recognised as one of the best new bar openings of 2024. Our long-term goal, like many within the industry, is to be included within the World’s 50 Best Bars list.

www.pavyllonlondon.com/bar-antoine @barantoinelondon

The World’s Greatest RumFest is Back!

WE TELL YOU EVERYTHING YOU NEED TO KNOW ABOUT RUMFEST 2024, INCLUDING WHAT YOU CAN EXPECT OF THE THREE-DAY RUM EXTRAVAGANZA AND HOW TO GET INVOLVED.

The world’s first and longest running Rum Festival, The UK RumFest, is back for its 18th year. For nearly two decades, the RumFest, founded and owned by Global Rum Ambassador, Ian Burrell, has been the world leader in educating the UK hospitality industry on everything rum.

The three-day event attracts some of the world’s biggest brands, as well as leaders within the rum industry who share their knowledge through seminars and masterclasses. Leaders such as the awardwinning Richard Seale from Foursquare Distillery in Barbados; Dr Joy Spence from J Wray & Nephew in Jamaica; Luca Gargano owner of Velier Rum company in Italy; Asabel Morales, the master of rum from Havana Club in Cuba and Barbadian Trudiann Branker, the current master blender of Mount Gay Rum, will share their expertise to the RumFest guests.

Over the three days every October, thousands of rum lovers get to sip, savour and taste over 400 different rums that have been crafted in all four corners of the world. The festival is key for anyone that wants to learn about the category, especially the hospitality industry, as they are personally on the ‘front line’ in spreading rum knowledge to general consumers.

There is no official “Rum School” or “Rum University” to learn about rum, but The UK RumFest is the next best thing as education is an important factor as to why the event exists.

“The main purpose of The UK RumFest is to “Edu-Tain” and empower potential new rum ambassadors who will go forth and spread the gospel according to rum”, said Ian Burrell.

“We are the ONLY rum event in the UK that focuses on not only just the liquid in your glass, but also on the culture and history behind the making of the spirit. This

is hugely important to the category and a message that is forgotten by many other Eurocentric rum events,” he adds.

In recent years the Trade Day also dubbed the “Bartenders Day” has grown to become the best place for the UK bar industry to immerse themselves within the category. This year will see the inaugural RumFest Bartender of the Year cocktail competition where contestants will have to create a cocktail using any rum that is exhibiting at the show and any flavour of Re’al Infused exotic purees, who are one of the show’s headline sponsors.

Limited tickets for this year’s trade day are available now on the RumFest website www.rumfest.co.uk or complimentary tickets can also be attained any of the exhibiting rums brands.

THE UK RUMFEST – THE BARTENDERS & TRADE DAY

Monday 14th October 12pm to 5pm ILEC Conference Centre, 47 Lillie Rd, London SW6 1UD

MONDAY 14TH OCTOBER

ILEC CONFERENCE CENTRE

47 LILLIE RD, WEST BROMPTON, SW6 1UD

DOORS OPEN: 12PM 5PM www.rumfest.co.uk

HOSPITALITY TRADE ONLY

Hosted by the award winning

The World’s first & longest running Rum festival is back for it’s 18th year, showcasing the world’s best rums. With more seminars, more tastings, more masterclasses and more Rums than any other UK Rum show; The RumFest is a must for anyone in hospitality seeking to master the category of Rum. So book your limited tickets now at Rumfest.co.uk or e -mail info@rumfest.co.uk

Revolutionising the Booking Experience

AARON SOLOMON, CEO AND CO-FOUNDER OF AMBL, REVEALS MORE ABOUT THE BRAND

NEW, LAST-MINUTE RESERVATION APP CHANGING LONDON’S FOOD AND DRINK SCENE.

AARON, PLEASE INTRODUCE AMBL TO OUR READERS.

Ambl allows users to make last-minute reservations on the spot and book spaces at the best restaurants, bars, and pubs in London. Ambl’s goal is to provide users with a free-flowing and easy-going experience when it comes to making reservations at London’s hot spots, whilst also providing a solution for the ever-increasing number of no-shows for the hospitality sector.

WHAT ARE THE BENEFITS OF WET-LED VENUES REGISTERING TO THE AMBL APP?

Ambl’s goal is to help businesses find a solution to this problem whilst offering customers an opportunity to make the most of London’s diverse food and drink scene. With over fifty thousand active app users, Ambl helps venues drive more footfall, fill empty spaces, and reduce the impact of no-shows.

WHAT ARE AMBL’S SHORT AND LONG-TERM GOALS; HOW IS THE APP DESTINED TO REVOLUTIONISE THE FOOD AND DRINK SCENE?

Expanding outside London and opening the app to the rest of the UK is top of the priority list for Aaron and the team. Taking Ambl across the UK would be a big move as the brand aims to place itself as the leading reservation platform.

Traditionally, customers have had to juggle multiple platforms to make a reservation, from Google searches to

social media and various booking sites. Ambl is becoming a unified platform that showcases real-time availability across the whole hospitality market, saving customers time and effort to find what they need for any occasion, in seconds. As well as, giving venues the ability to enhance their marketing efforts by gaining visibility and access to a wider, active demographic of customers whilst removing the known pay to play model, creating a level playing field for hospitality venues.

www.ambl.co

Aaron Soloman

Pristine glassware is

Farr Vintners’ regular tastings

Himkok

JOIN US AS WE TRAVEL TO OSLO TO VISIT HIMKOK – RANKED NUMBER 10 ON THE 50 BEST BARS LIST. PAUL AGUILAR, R&D MANAGER AT HIMKOK, REVEALS MORE ABOUT THE VENUE’S UNIQUE CONCEPT, DETAILING THE ELEMENTS TO THE BAR TEAM’S SUCCESS.

PLEASE TELL US ABOUT HIMKOK; WHAT IS THE STORY BEHIND THE VENUE?

Himkok, located in the heart of Oslo, Norway, is much more than a bar; it’s an institution that encapsulates the essence of Norwegian culture through its meticulously crafted cocktails and spirits. Established in 2015, Himkok has carved a unique niche by integrating a fully functioning distillery within the venue, producing

high-quality Aquavit, Gin and Vodka. The name “Himkok” itself translates to “moonshine” in Norwegian, reflecting the bar’s commitment to traditional distillation methods, while embracing innovative and sustainable practices.

Our journey began with a vision to create a space where guests could experience the rich heritage of Norwegian spirits in an authentic and contemporary setting. The ambiance of Himkok is a blend of rustic charm and modern elegance, designed to offer a cosy, yet sophisticated, environment. Over the years, Himkok has become a beloved spot for locals and a must-visit destination for tourists, celebrated for its unique offerings and warm hospitality.

Himkok has three bar concepts within the building, a capacity of 450 people; It’s a bar for everyone.

TALK US THROUGH THE BAR’S MENU, DETAILING MORE ABOUT THE RTD AND KEY-KEGG OFFERINGS…

At Himkok, we proudly celebrate Norwegian culture through yearly themes, collaborating with talented artists like Guttestreker, Esra Røise, and Olav Stubberud. This year, we’re thrilled to introduce “Fashion Meets Mixology,” a unique blend of taste, style and culture. Partnering with Norwegian designer, Eline

Dragesund, we will showcase 13 fashion pieces, each paired with a signature cocktail made from locally sourced ingredients. This initiative highlights our commitment to blending artistic expression with culinary excellence, offering our guests an unparalleled experience.

Our RTD’s are a testament to our dedication to quality and innovation. We pride ourselves on offering a diverse range of cocktails that highlight our in-house distilled spirits. Our Ready-to-Drink (RTD) offerings are particularly popular, providing a convenient, yet premium, experience for our guests at home. These RTD cocktails are crafted with the same attention to detail and quality as our on-site offerings, ensuring that our guests can enjoy a Himkok experience wherever they are.

We have Oslo mule (Himkok vodka), Oslo Paloma (Himkok aquavit instead of Tequila) and Snakebite (an energy drink made from Himkok vodka).

The Key-Kegg system is another highlight of our bar, allowing us to serve cocktails and spirits directly from large recyclable kegs. This method not only maintains the freshness and quality of our drinks, but also aligns with our commitment to sustainability by reducing waste. Our menu features crowd-pleaser cocktails on tap; each drink is designed to offer a unique tasting experience, reflecting our passion for excellence and creativity.

IN YOUR OPINION, WHAT ARE THE KEY ELEMENTS TO THE BAR AND TEAM’S SUCCESS?

The success of Himkok can be attributed to several key elements, foremost among them being our unwavering commitment to quality. From sourcing the finest local ingredients to employing traditional distillation techniques, every aspect of our production process is meticulously overseen to ensure that we deliver the best possible product to our guests.

Our team is another cornerstone of our success. We have cultivated a culture of collaboration and continuous learning, where every member is encouraged to bring their unique skills and perspectives to the table. This fosters an environment of creativity and innovation, enabling us to continually evolve, and improve our offerings.

Guest experience is also paramount to us. We strive to create a welcoming and memorable atmosphere for every guest, whether they are visiting for the first time or are regular guests. Our focus on financial, social and environmental sustainability further enhances our reputation, resonating with a growing number of environmentally conscious consumers.

One of the ways we furthered our innovation this year is from our ongoing partnership with Norway’s leading aquavit brands LINIE. This summer we have set sail a few barrels of our house aquavit to be aged using the LINIE signature seaaging style which should be returning this summer, we’re excited to see how we can use this liquid in a future menu, once again showcasing the diversity of our national spirit.

HOW DOES HIMKOK STAY AHEAD OF THE CURVE, OFFERING GUESTS NEW AND EXCITING EXPERIENCES?

Staying ahead of the curve at Himkok

The success of Himkok can be attributed to several key elements, foremost among them being our unwavering commitment to quality.

involves a combination of innovation, adaptation and staying true to our roots. We are constantly exploring new techniques and ingredients to push the boundaries of what we can offer. This includes experimenting with different botanicals for our spirits, creating unique cocktail recipes, and incorporating cuttingedge technology into our processes.

We also place a strong emphasis on guest feedback, using it to refine our offerings and introduce new concepts that resonate with our clientele. Collaboration with local producers and artisans allows us to integrate fresh, seasonal ingredients and highlight the best of what our region has to offer.

Moreover, our commitment to sustainability and reducing our environmental footprint keeps us aligned with global trends and consumer preferences. By continuously innovating and adapting, while maintaining our core values, we ensure that Himkok remains a leader in the bar industry.

But the most important thing that we value today are collaborations that make Himkok what it is today.

WHAT TRENDS DO YOU

SEE

EMERGING IN

THE BAR SECTOR; WHAT ARE GUESTS LOVING AT THE MOMENT THAT FELLOW BARS SHOULD BE LOOKING OUT FOR?

Several trends are currently shaping the bar sector, driven by evolving consumer preferences and broader industry shifts.

One notable trend is the growing demand for low- and no-alcohol options. Guests are increasingly seeking sophisticated, flavourful drinks that offer the complexity of traditional cocktails without the high alcohol content. This has led to a surge in creative mocktails and low-ABV offerings that cater to this demographic.

Sustainability is another significant trend. Consumers are more conscious than ever about the environmental impact of their choices, and bars that prioritise eco-friendly practices, such as using locally sourced ingredients, minimising waste, and implementing recycling programs, are gaining favour.

Additionally, there is a rising interest in experiential drinking. Guests are looking for more than just a drink; they want an immersive experience that tells a story. This includes interactive elements, unique presentations, and opportunities to learn about the history and craftsmanship behind their beverages.

Our collaborations are unique: artists, fashion designers, photographers and music artists.

Lastly, the integration of technology in enhancing customer experience, such as through personalised recommendations and efficient service models, is becoming increasingly important. Bars that leverage technology to create seamless and engaging experiences are well-positioned to attract and retain customers.

www.himkok.no

Directory

BEHIND THE BAR

Hoshizaki

+44 (0)845 456 0585 uksales@hoshizaki.uk www.hoshizaki-europe.com @hoshizakiuk hoshizakiuk

@hoshizaki_uk hoshizakiuk

Koldbox 01254 614444 sales@pentlandwholesale.co.uk www.koldbox.com @pentlandwholesale pentlandwholesale @pentlandw pentland-wholesale-ltd

Nelson 0800 592 833 office@nelsonwash.co.uk www.nelsonwashonline.co.uk

BUSINESS

Bizimply

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

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

Tripleseat

+1 (978) 614 0490 info@tripleseat.com www.tripleseat.com

@tripleseat Tripleseat tripleseat-software

DESIGN

Cult Furniture

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

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

DRINKS

Amaro Montenegro +44 751 609 8527 miriam.pomioli@montenegro.it www.amaromontenegro.com @amaromontenegro_ww amaromontenegroglobal

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

Cano Water www.canowater.com @canowater canowater @canowater

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

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

HEINEKEN

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

Hoxton Spirits London 020 3892 6780 hoxton@hoxtonspirits.com www.hoxtonspirits.com @hoxtonspirits HoxtonSpirit

Lanchester Wines 01207 521234

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

Paragon Brands

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

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

Thatchers Cider 01934 822862

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

The Secret Garden Distillery 0131 285 6833

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

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

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

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

Midland Snacks 01536 204200

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

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

HOSPITALITY ORGANISATIONS

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

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

Golden Wonder 01536 204200

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

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