Bar Magazine June 2023

The Sustainability issue

INDEPENDENTLY OWNED FOR FOUR GENERATIONS FiND

EDITOR

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths manjeet@cimltd.co.uk

Tel 01795 509109

ACCOUNT MANAGER

Jazmine Davis jazmine@cimltd.co.uk

Tel 01795 509109

ADMINISTRATION MANAGER

Natalie Murray admin@cimltd.co.uk

Tel 01795 509103

CREDIT FACILITIES MANAGER

Lauren Sharpe creditcontrol@cimltd.co.uk

Tel 01795 509103

DESIGN & PRODUCTION

James Taylor james@cimltd.co.uk

Grant Waters grant@cimltd.co.uk

SALES DIRECTOR

Tom Woollin tom@cimltd.co.uk

CHIEF EXECUTIVE

John Denning jdenning@cimltd.co.uk

Summer is upon us!

As we all cross our fingers for an upturn in weather that sees consumers flock to the nearest beer garden, our June issue has you covered with everything to get you through the sunny months.

The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

Cover: Belvedere Vodka www.belvedere vodka.com

Facebook: belvederevodka

Instagram: @belvederevodka

We kick things off with an update on the Bar Magazine Awards. If you haven’t thrown your hat in the ring yet, applications are now open to anyone who works in hospitality. The reaction to the BMAs has been incredible so far, and we are so inspired by the amazing success stories that have been shared with us.

After our recent series on sustainability, we are delighted to have heard from many readers who have started to implement eco-friendly initiatives into their businesses. Our section on sustainability in this June issue is packed full of expert opinion and

advice on how you can continue saving our planet through the summer months.

Finally, what would a summer issue of Bar Magazine be without some gin content? You’ll find all the latest on the category in our gin and genever feature.

Thanks for reading and please do get in touch with your stories about life in hospitality. We always love hearing from you.

Cheers to the summer,

Tom Woollin Director

MONIN launches Jabuticaba Fruit Mix

MONIN, the global beverage flavour expert, is expanding its Le Fruit de MONIN range with the addition of Jabuticaba, an exotic fruity flavour from the forests of Brazil. Made with 50% fruit, the new Jabuticaba flavour tastes like a blend of blackcurrant, cherry and grape, and has the aromatic complexity of woody notes thanks to the berry growing on the tree trunk. It offers a fresh and fruity year-round flavour that is perfect for cocktails, mocktails, iced teas and culinary creations. MONIN’s new Jabuticaba edition is the only Jabuticaba fruit mix available on the market, offering venues the opportunity to craft unique drinks creations that truly elevate their menu.

www.bennettopie.com/products/le-fruit-de-monin-jabuticaba

The Drinks Trust confirmed as partner for Bar Magazine Awards

The Bar Magazine Awards launch in January 2024, and can proudly announce a partnership with industry giant, The Drinks Trust. This collaboration, which sees two essential voices for the hospitality sector combine to recognise the fantastic achievements made every day within the on trade, will ensure the event’s success in reaching this goal.

The Drinks Trust CEO, Ross Carter, is one of four industry experts on the BMA judging panel, and commented, “Our industry has been experiencing hard times recently, so I’m excited to come together and celebrate the community that makes hospitality great. I would personally encourage anyone who is considering applying to do so, be it for themselves, or a member of their team. As a judge of the BMAs, we would like to show how many hard-working, passionate and deserving individuals there are in the hospitality industry.”

FUNKIN COCKTAILS shakes up the category with new single serve cocktail range

FUNKIN COCKTAILS, the UK’s number one cocktail brand and creator of the nation’s favourite RTD cocktail in retail, has unveiled a new Shake and Serve range. This new line has been developed with busy bars in mind, enabling bar staff to serve up the perfect quality cocktail in a matter of seconds. The trio kicking off the launch includes Sex on the Beach, Strawberry Daquiri and the UK’s favourite Pornstar Martini. With sales of cocktails out of home totalling more than £680 million last year, this latest innovation will allow any venue the chance to make the most of this growing market.

www.funkincocktails.co.uk

We don’t just design incredible spaces, we craft stories that connect with your customers and make them want to stay. We do this through detailed research, experience and delving into exactly who your customer is and what they want. From conception to completion, we design and build beautiful and functional spaces that reflect your brand and inspire your customers.

Every brand has a story to tell, and we’re here to help you bring this to life through commercially compelling and inspiring hospitality interior design.

Westons Cider expands its range with Tropical Cloudy Cider

Westons Cider, the UK’s leading authentic cider maker, is injecting some fun into the summer as it introduces its new Tropical Cloudy Cider. Rosie’s Pig Tropical Cloudy Cider taps into growing consumer demand for cocktailinspired ciders and citrus flavoured spirits, while offering an infused serve that boasts refreshing notes of pineapple and coconut. “This exotic new flavour offers a quick and practical way for pubs and bars to provide drinkers with a delicious tropical drink without the need for complicated cocktail making”, says Gemma Evans, Rosie’s Pig Brand Manager at Westons Cider. www.westons-cider.co.uk

Drinktank: A new on-trade app for bartenders

Drinktank is revolutionising the way brands and bartenders collaborate with each other through insights, with the launch of a brand new app. Bridging the gap between drinks brands and bartenders, Drinktank develops tailormade questionnaires with brands and their agencies, to test concepts and measure trade-forward brand activities. These bespoke briefs are shared with a global

collective of bartenders and bar-thinkers, and Drinktank analyses the results, providing robust, tailor-made insight reports. Since its launch in 2018, Drinktank has built a network of over 1,400 bartenders across 36 countries to source direct insights and deliver success. Drinktank is now available exclusively to the on-trade audience for free download on Apple and Google Play stores.

www.drinktank.global

Pentone: Summer Storm

Antonio Pentone, a true seafarer and British hero, fought through the dark waters to save the lives of twenty-eight of his men when their ship wrecked in the Southern Ocean. Tying a rope to himself, he swam back for each and every man, and he saved them all - even the ship’s dog! He was awarded the Medal of Gallantry for the feat.

In Antonio’s time, rum was part of a sailor’s pay. Today, it’s part of a sailor’s pleasure. Summer Storm is a natural, fragrant spirit, rich with lush mandarin and sweet spices to delight the palate. Refined, lightly sweet, and without any added sugars, Summer Storm is delightful as a sipping rum or mixed into any of our signature cocktails.

Pentone: Summer Storm. Forged in the Storm. 40% vol. 70cl.

@pentonefamily

www.pentonefamily.com

Raising the bar

PERNOD RICARD PARTNERS UP WITH TRASH COLLECTIVE AND THE SUSTAINABLE RESTAURANT ASSOCIATION TO BRING A NEW, GLOBAL SUSTAINABILITY TRAINING PROGRAMME, BAR WORLD OF TOMORROW.

With the ambition to fully engage the global bartending community, Pernod Ricard has developed a global sustainability training programme called the Bar World of Tomorrow, in partnership with Trash Collective and the Sustainable Restaurant Association.

Initially launched to support the hospitality industry during the pandemic, the training targets both bartenders and bar owners to educate them on sustainable and responsible practices; and encourage them to question their day-today operational practices for a greener and more inclusive approach.

Bar World of Tomorrow is based on five pillars: ingredients; service; bar; staff; and implementation, directly aligned with the UN’s Sustainable Development Goals, and assesses each through the 5Rs model: Rethink, Reduce, Reuse, Recycle and Respect. Bar World of Tomorrow is more than just a training programme, it is a mindset, a commitment for a better and more responsible bar culture. It’s about convening a community and connecting people, sharing knowledge, ideas, and experience to create momentum for change.

The training encourages bartenders to take inspiration from iconic bars like White Lyan, launched by Ryan Chetiyawardana and Iain Griffiths in 2013, which launched without a lemon, lime or ice in sight. The team defied rules with their approach and curiosity, without compromising on the quality of the drinks and the experience they delivered.

It’s this same curious approach that Pernod Ricard want to encourage bars to take and question what they’ve always done, in an effort to drive behavioural change and to become more sustainable. The Bar World of Tomorrow training is free and can be accessed online at www.edapp. com/course/the-bar-world-of-tomorrow.

To continue to share learnings with the bartending community and to provide more information about how to join the movement, Pernod Ricard UK will be exhibiting the Bar World of Tomorrow at Imbibe Live on 3rd and 4th July 2023. The team will be showcasing sustainable cocktails that emphasise one of the 5Rs highlighted in the training, as well as other aspects of responsible hosting. So whether you’re a bartender or bar owner, be sure to pay the stand a visit and be inspired by this momentum for change.

An example of one of the sustainable cocktails that will be on show…

SUPERJUICE TOMMY’S

INGREDIENTS:

• Altos Plata Tequila

• Superjuice

• Agave

• Salt

Superjuice was created in the US over 10 years ago and is a blend of fresh citrus with water. Citric and malic acid creates a liquid that tastes the same as freshly squeezed lime juice and remains stable for a week, yielding at least five times the liquid from fresh limes.

Summer sipping

AS HOSPITALITY OPERATORS, YOU’LL BE FULLY AWARE THAT OUT OF HOME DRINKING OCCASIONS INCREASE THROUGHOUT THE SUMMER. SUNSHINE AND WARM WEATHER PROVIDES VENUES WITH THE OPPORTUNITY MAXIMISE THIS SUMMER TRADE BY STOCKING THE BIG-HITTING BRANDS, WHICH WILL DRAW CUSTOMERS INTO THEIR VENUES AND BEER GARDENS.

As consumer spending tightens, we anticipate that more consumers will enjoy ‘staycations’ and remain in the UK, meaning more trips out to local venues to treat themselves this summer. With more young and loyal drinkers than any other BWS brand1, Kopparberg is a must-stock on your menu to refresh your customers over the warmer months. Drinkers have their favourite alcohol brands, and as expected, customers will drink less or even leave a venue if these choices are not stocked. 65% of drinkers would choose Kopparberg ahead of any other fruit cider2,which highlights the importance of ensuring your venue is stocking the best possible range to increase both footfall and time spent in your venue.

Stocking premium and popular brands allows bars to increase pricing, as consumers will pay more for the products they desire. It is important to consider the offerings on draught too – it is an important volume generator for outlets, with 54% of consumers preferring to buy draught cider, to packaged3. Furthermore, this supports the argument for venues to offer a second draught line to compliment traditional apple cider. Outlets should use draught fruit cider to drive volume, and packaged

to offer a range of flavours to appeal to the lighter fruit cider drinker.

Kopparberg recently launched a firstto-market digital font to support their Strawberry & Lime draught option, which provides venues with an effective tool to drive additional volume through adding consumer intrigue and disruption at the point of purchase.

Kopparberg’s brand-new digital hub, Behind the Bar, provides on trade stockists with free access to a one-stop-shop for all things Kopparberg, as well as further insight and guidance to benefit their venue. With more young adult drinkers than any other brand1 (18-24-year-olds), Kopparberg is well positioned in the market to launch this platform, giving venue managers the tools

to unlock this key audience and drive sales in their premises. Designed to equip bar managers and owners with the knowledge and tools to drive behavioural change, Kopparberg’s Behind the Bar website features brand and category insights, POS support, digital assets, recipes, serving tips and product information.

To sign up for free, head to Kopparbergbehindthebar.co.uk.

Sources:

1. Base: All UK adults (2,108) weighted base, omnibus survey 22nd to 24th April 2022. * Kopparberg brand split into Cider, Gin, Rum, Vodka, Hard Seltzer and NonAlcoholic Cider

2. Germinate Research Agency, Kopparberg On Trade research, 1,029 Nat Rep base, Omnibus survey, July 2021

3. CGA BrandTrack February 2022, Sample Size: 438-5002

Shaken or stirred?

WE CAUGHT UP WITH JAKE O’BRIEN MURPHY, MOËT HENNESSY’S SPIRITS AMBASSADOR, WHO DELVES INTO THE WONDERFUL WORLD OF MARTINIS, AND HOW BELVEDERE MAKES THE PERFECT BASE SPIRIT TO CURATE A RANGE OF THESE POPULAR SERVES.

The Martini – in the canon of classic cocktails nothing comes nearly as close to perfection. In my near 15 years working in hospitality, the Martini has come to represent so much. The hardest drink to master and the easiest to muck up. A fact that isn’t helped by the general confusion surrounding the Martini, a problem that presents itself initially as a forking path. Neo-Martinis and true Martinis. We’ll begin with the new kids on the block, what I think of as the Neo-Martini. A class that encompasses the Espresso, Pornstar and French variety. Not to mention the lesser houses of the Lychee Martini and Ben Reed’s seminal Pineapple Martini. Strictly speaking, for the purist amongst us, these are not really Martinis at all. Instead, they represent a broad church of mixed drinks that fall under one confounded, unifying banner. These cocktails came of age as part of the great vodka renaissance. They’re of the same graduating class as Furbies, Spice World as well as the New York Nightlife scene - Peter Gatien’s Limelight, Palladium and Club USA. This newer family of martini allowed for flavour to be championed in new and innovative ways. Vodka has a unique reputation as the utilitarian spirit. The spirit of the night.

The Espresso Martini stands tall amongst its peers as the prime example of NeoMartinis. Invented by the late, great Dick Bradsell in the early 1980s, the Espresso Martini comes as the movement for the nascent category. Dick spoke effusively about his profound love for Polish vodka - citing it as his choice for the original Espresso Martini. Belvedere exemplifies the finest qualities of Polish vodka, combining

the kind of technical prowess and cultural kudos that comes with being the spirit’s true birthplace. Truly, the Espresso Martini is the shining example of Belvedere Vodka’s ability to captivate. The Neo-Martini family favours being shaken. This is in order to spark the magical textural transformation by which these drinks thrive. A great Espresso Martini, Pornstar or French Martini, should always have a rich and velvety head. It bears repeating - you want a rich, velvety head!

Now we take our alternative path, the one marked True Martinis. Disclaimer, I have to admit, I have some considerable skin in the game here. A bone dry Belvedere Martini with a lemon discard is my favourite drink by such a distance that it exists in an altogether different time zone. Belvedere purrs in the glass. It’s a sleeping tiger with one eye always open. It’s as good as a drink can be without also granting wishes. The True Martini is a piece of living history synonymous with hotel bars, espionage, and heads of state. A True Martini should be stirred, dancing over the ice and brought to a crisp, bracing conclusion of shimmering silver perfection, that sits like double cream and sips like ambrosia. There are some hurdles for the uninitiated. The language surrounding the drink such as: dry, wet,

twist, naked, shaken and stirred is one of confusing paradox. ‘Wet’ means more Dry Vermouth while ‘dry’ means less Dry Vermouth. Yet, while seemingly innocuous, any variation on the theme can have far-reaching consequences for the final drink. It’s important to get to know these differences intimately. Personal preference in your Martini is a cause for celebration! It is your very own Cinderella glass slipper and the giddy joy of exploring the specifics is a rite of passage. Remember three things and you’ll be golden: dilution, temperature and texture. These are the signposts by which you will find satisfaction. Again, the True Martini allows for a plethora of possibilities with flavour modifiers. Some opt for savoury, while others play around with vermouth blends, bringing sweetness and texture. There are aromatics than can be employed that lend depths of flavour hereto unheard of. Amalfi lemon is generally agreed upon as the pinnacle of bringing bright citrus into play - likewise grapefruit and other aromatics can be just as beguiling. One thing is certain - a Martini by any other name would taste just as sweet.

www.belvederevodka.com

A True Martini should be stirred, dancing over the ice and brought to a crisp, bracing conclusion of shimmering silver perfection, that sits like double cream and sips like ambrosia.

Summer soft drinks to boost the bottom line

LEADING HOSPITALITY SOFT DRINKS SPECIALIST, VIMTO OUT OF HOME, SHARES ITS TOP FIVE MARGIN-ENHANCING TIPS AS WE APPROACH THE KEY SUMMER SALES PERIOD.

SHINE A LIGHT ON SOFT DRINKS

A staggering one in four consumers currently opt for tap water during a visit to the pub1. This is a lost opportunity for operators, and highlights the importance of having an appealing, and visible, range of soft drinks. As well as ensuring they feature prominently in fridges and on the back bar, eye catching bar fonts and towers are an impactful way to highlight the options right at the point of purchase. Soft drinks should also be included on the menu, highlighted on drinks lists, and promoted on table cards and posters to help inspire choices more profitable than tap water.

OFFER TRUSTED BRANDS

With costs rising, consumers are on the lookout for the winning combination of quality and value. At Vimto Out of Home, we offer some of the biggest brands on post mix, including Coca-Cola and Pepsi, while our Premium Mixers by Vimto® range offers the same great quality as the leading brands, at a better price and with strong appeal. Research shows that 66% of consumers are more likely to purchase a drink at the bar if it’s clearly labelled ‘from the makers of Vimto®’ over an unbranded option2

SERVE DRINKS THAT BOOST YOUR BOTTOM LINE

As well as offering consumers greater choice, our Premium Mixers by Vimto® range offers operators a great way to boost profits – saving venues up to 29p per pint served compared to its leading brand equivalent3. A compelling post mix range also frees up valuable fridge space for more premium packaged options, offering potential to upsell.

SPEED UP YOUR SERVE

This year is full of exciting opportunities for operators, with key events such as the FIFA Women's World Cup and the Rugby World Cup, nestled among the usual summer of sport fixtures. In order to satisfy as many customers as possible and relieve pressure on teams, complementing your packaged drinks range with a wide selection of high quality, value-for-money, post mix drinks can improve speed of service. With up to eight brands on a single gun this can help reduce queues, and thereby boost repeat purchase, all while improving customer experience.

SUSTAINABILITY SELLS

With almost half (45%) of pub, bar and restaurant goers saying a venue’s commitment to sustainability is an important part of deciding where to go and spend money4, offering more sustainable choices is becoming ever more crucial. Draught drinks, including post mix soft drinks, can form a key part of this by reducing waste and packaging. For example, each of our 10L bag-in-boxes is equivalent to serving around 300 glass bottles and saves approximately 2.56kg of PET compared to plastic bottles. For more information, please visit vimtooutofhome.co.uk

1: KAM, Low+No 2022: The Customer Perspective. 2: Toluna consumer survey, October 2022. 3: Based on RRP in February 2023. 4: Nutritics Sustainability

KAH Tequila is No.1

BARS, HIGH-END PUBS, HOTELS AND RESTAURANTS SHOULD LIST KAH TEQUILA THIS SUMMER. CONSUMERS WILL BE ON THE LOOKOUT FOR THE BRAND WHICH WAS RECENTLY ANNOUNCED AS THE UK’S NO.1 ULTRA-PREMIUM TEQUILA BY VALUE AND VOLUME IN THE MULTIPLE GROCERY CHANNEL. NOW THAT MORE CONSUMERS HAVE TURNED TO HOME COCKTAIL MAKING, DRINKERS LIKE TO SEE THEIR FAVOURITE AT-HOME BRANDS AVAILABLE WHEN VISITING VENUES.

NielsenIQ data for the past six months* indicates that KAH Tequila is the top performing tequila in its price range within the grocery channel during the period ending 11 March (Copyright. © 2023, Nielsen Consumer LLC.) The performance in the grocery sector of the authentic, 100% blue weber agave tequila brand, chiefly results from buoyant sales through extensive presence in Tesco stores across the UK.

The brand is available to the UK on trade in eye-catching and iconic skull-shaped bottles. It is designed as a smooth, sipping tequila and is perfect for high-margin classic or contemporary tequila cocktails. There are currently three expressions: Blanco, Reposado, and Anejo. A new expression, KAH Extra Anejo, will launch in the UK from July in a different bottle shape, still with bold and elegant packaging featuring Day of the Dead skull designs.

Tina Connolly, Senior Brand Manager

for Amber Beverage UK, said: “KAH is an eye-catching as well as delicious, authentic tequila brand. The brand is now recognised by a growing number of consumers who find this category an exciting one to explore.

“Whilst tequila is not new, the move towards hand-crafted, authentic, sipping tequilas has attracted what is, in effect, a new wave of tequila lovers, whether they are new to the drink or whether they are revising outdated views. The KAH bottles that are available to the on trade, make for an eye-catching full year display and the combined elegance of both the packaging and the liquid will elevate your cocktail menu.”

A strong brand growth trajectory is predicted during the rest of 2023, and ABUK anticipates that volume will be doubled this year.

KAH Tequila is distributed in the UK by Amber Beverage UK, the subsidiary of Amber Beverage Group, the fast-growing global beverage company. For trade sales: sales.uk@amberbev.com

www.amberbev.com

www.amberbev.co.uk

*Source: KAH claim based on data reported by NielsenIQ through its service for the Tequila category 26 week period ending 11th March 2023, for the UK market and Multiple Grocer channel according to the KAH product hierarchy. Copyright © 2023, Nielsen Consumer LLC.

The brand is available to the UK on trade in eye-catching and iconic skull-shaped bottles.

From New Zealand with Love

KIWI CRAFT HEROES, YEASTIE BOYS, MAKING A BIG IMPACT IN THE UK.

With 45% of consumers willing to pay more for a genuine craft beer, having the right option for your customers on draught and in the fridge has never been more important.

A couple of years ago, the multi-award winning, New Zealand based Yeastie Boys Brewing Company teamed up with KBE Drinks as the exclusive UK distributer for their range of award-winning craft beers. Since then, many premium venues around the UK have been delighting their customers with their internationally acclaimed and eye-catching beers. Paul Miller from 640 East in Canary Wharf explains why changing to Yeastie Boys has been such a success: “We knew Yeastie Boys would go well when we switched out from some more mainstream brands in their favour, but it’s been nothing short of amazing! Our customers are more excited, the beer is better, we have a more engaged beer partner, and our profitability is up.”

Last month, Yeastie Boys’ cheeky and playful nature came to the forefront with a global campaign to get New Zealand included in the 2024 Eurovision Song Contest, which has further raised the brand’s profile and increased their national media attention. The Kiwi beer icons took it upon themselves to highlight why the country should be in the competition, poking fun at Australia’s inclusion in this ‘European’ contest and inviting fellow New Zealand pals to launch the first ever official unofficial Eurovision entry.

The result was a single launched by Two Hearts, a Kiwi comedy pop-duo, called ‘Eurovusion (Open Up)’ which embraces everything that’s great about Eurovision and encourages the world to let them into the prestigious competition. Yeastie Boys founder Stu McKinlay said: “We’ve become big Eurovision fans since arriving here in the UK, but we really miss having our own country to cringe at while simultaneously supporting unwaveringly. New Zealanders

grow up with a strong sense of social justice, and Australia being invited to Eurovision without New Zealand is like inviting someone to your wedding but not giving them a plus one!”

Flavourful, easy drinking beers from credible craft brewers are driving the category, and Yeastie Boys’ Bigmouth and Superfresh brands in particular fit the bill.

Bigmouth is a 4.4% light and easy drinking straw gold ale, bursting with juicy sun kissed South Pacific hops. While Superfresh is a 4.6% clean and thirst-quenching Helles lager. However, all the beers in the range hit the spot with interesting taste profiles which are both balanced and sessionable.

www.kbedrinks.com/brands/yeastie-boys

Hospitality’s freshest event

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

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

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

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

WHEN? WHERE? GET INVOLVED.

MONDAY 22ND JANUARY 2024 18:30 – LATE

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

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

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

THE HOST

IAN BURRELL – GLOBAL RUM AMBASSADOR

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

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

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

Applications are now open to everyone until August 31st 2023, when the BMAs’ judging panel will gather to pick out our finalists and winners! Our 2024 judging panel consists of hospitality experts from The Drinks Trust, Mercieca, Licensed Trade Charity, Diageo and UKHospitality. More will be revealed in our May issue, where we feature a profile on each of our judges.

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

THE JUDGES

ROSS CARTER CEO

THE DRINKS TRUST

PAULA SMITH

HEAD OF MARKETING

LICENSED TRADE CHARITY

FRANKIE MERCIECA

ASSOCIATE DIRECTOR

MERCIECA

UKHOSPITALITY

DIAGEO

TOM WOOLLIN

DIRECTOR

BAR MAGAZINE

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

barmagazineawards

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

The judging panel

FRANKIE MERCIECA IS AN ASSOCIATE DIRECTOR AT AWARD-WINNING INTEGRATED MARKETING AGENCY, MERCIECA. WE’RE ALSO PROUD TO ANNOUNCE THAT SHE IS ONE OF THE EXPERTS ON THE BAR MAGAZINE AWARDS 2024 JUDGING PANEL!

Mercieca specialise in creating content and campaigns for brands within the food and drink sector, having worked successfully with some of the world’s leading brands, including Coca-Cola Europacific Partners, Diageo and General Mills.

As an Associate Director, Frankie has a wealth of experience in planning targeted campaigns towards hospitality, so has extensive knowledge on the sector and what makes venues tick. She told us, “For over 18 years I’ve been lucky enough to have worked with some of the biggest food and drink brands. Day-to-day, I help these brands reach, and communicate effectively to, hospitality operators and decision makers.

“My role now centres on building and maintaining strong and trusted relationships with our clients, and ensuring our team are always providing the best service and results. In order to maintain our competitive edge, and maximise our long-term bonds, we have to stay ahead of consumer trends and think on our feet to surprise and delight our clients whenever we can. That’s why I think that what we do in PR and communications has so many parallels to the hospitality industry, where excellent customer service and experiences are so vital in ensuring repeat visits, relationships with regulars and a thriving business.”

Frankie has a lot of respect and appreciation for hospitality, and the amazing professionals who work within it; “It’s a sector very close to my heart, not just because of the fantastic events and activations we’ve held in brilliant venues over the years, but for the many precious memories of personal time spent with friends and family. Bars and outlets are at the heart of some of the most memorable moments of my life.”

The timing couldn’t be better for the BMAs, giving hospitality a chance to celebrate their achievements after a tough bounce back from the pandemic and cost of living crisis, “After the last couple of

years, and with so many of us now feeling the squeeze, customers’ expectations of exceptional experiences and service are higher than ever. To part with any cash, the experience has to really be worth it. It goes without saying that operators and staff are working harder than ever to deliver this, and deserve to be rewarded for doing so.

“The launch of the BMAs couldn’t be better timed, and I’m so proud to be on the panel. To hear the shortlisted stories firsthand is very special,” Frankie added.

The 2024 BMAs are positioning

themselves as essential for hospitality; not just as a night of celebration, but also to showcase the creativity and versatility that exists in our industry. Frankie said, “with the industry still struggling to recruit at all levels, showcasing the amazing current and emerging talent that we have is vital to encourage a new generation of stars. Our vast and diverse hospitality industry is at the centre of British culture, and the people within it are the most important element to ensure it thrives for decades to come.”

www.mercieca.co.uk

Supporting hospitality

THE LAUNCH OF THE BAR MAGAZINE AWARDS MEANS THAT HOSPITALITY’S GREATEST ACHIEVERS WILL HAVE A VOICE AND A PLATFORM TO SHOWCASE THEIR SUCCESSES, AND SHOUT FROM THE ROOFTOP (BARS) ABOUT THE WAYS IN WHICH THEY CONTRIBUTE TOWARDS A THRIVING BUSINESS.

The BMAs are bringing hospitality operators together with brands that support them and add to the growth of their revenue and business. One such company is the BT Group, and their brand BT Sport, which provides venues with the opportunity to boost footfall and drive sales by screening live sporting events, such as football,

boxing, rugby, UFC and more.

Although it’s widely known that UK consumers are sport-obsessed, a lot of businesses could miss out on revenueboosting opportunities to capitalise on this in their venues. The fact is, if your competition are screening the Champions League Final, and you’re not, then you’re losing out on huge footfall, increased food

and drink sales and an atmosphere that will lead to repeat custom for years to come. CGA research shows that nearly a quarter of consumers will visit pubs or bars to watch live sport, and increased footfall inevitably leads to increased revenue!

We’re delighted to announce that BT Sport are sponsoring the award for Marketing Innovation, which will recognise hospitality operators who have excelled in marketing their services, menus or live events to bring more consumers through their doors. John Vincent, Marketing Manager at BT Sport, told us about the importance of venues planning and executing marketing campaigns to let customers know why they should visit, “pubs and bars are such a great place to watch live sport, and we know a lot of consumers prefer watching big sporting events out of home for the unique experience they get. It is essential for venues that show live sport to ensure their potential customers know about it.

“Whether that is on your website or social media pages, we understand the importance of venues promoting this

to their local audience – it could be the difference between footfall going to your bar, or a competitor’s. We provide free social media assets to BT Sport customers around upcoming sporting events, which gives you content to use, ensuring that you are the venue of choice for sport-loving customers.”

The Marketing Innovation Award will notice venues who take care of one of the most important, but often forgotten, aspects of increasing footfall: marketing. Regardless of how fantastic your venue’s interior is, how creative the serves on its menu are, or how exciting the upcoming live events might be, if you’re not promoting this to your target audience, then they’re not going to be aware, likely not attending.

There are so many creative ways to market your venue and pull in the crowds. These include everything from budgetfriendly word-of-mouth through social media and existing customers, to working with brands and other local businesses to get your bar in front of the right people.

The BMA’s Marketing Innovation Award is looking for operators who have planned and executed a marketing strategy which has resulted in higher footfall.

Speaking on the BMAs, John told us, “we are really looking forward to attending the BMAs and celebrating the achievements of some great people in the industry. We like to think we are a brand that supports our customers and helps where we can to grow their business via live sport by offering extra support on top of simply providing the live content.”

As a hospitality operator, you should always be looking for brands who work with you, not just those that want to sell you a product. BT Sport fit into this category perfectly, as the service they offer will assist you in handling potential quieter periods. They encourage venues to use their free marketing material to promote midweek sporting events, which makes them the ideal partner for the BMA Marketing Innovation Award.

John also shared some exciting news, that BT Sport have an extra special surprise for all of the hospitality staff attending the BMAs, “we may be bringing something along that attendees will be keen to get their hands on for a photo opportunity!”

Join BT Sport, Ian Burrell, The Drinks Trust, UKHospitality and Licensed Trade Charity at the BMAs in January 2024, by visiting www.barmagazine.co.uk/ barmagazineawards

www.btsportbusiness.com

Applications are open

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

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

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

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

Also on our judging panel is Frankie

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

APPLY FOR THE 2024 BMAs

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

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

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

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

2. Choose your category

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

3. Fill out the personal information form and click next

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

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

Propel your business

WITH

THE CONCEPT OF

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

BRANDING

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

TEAM MORALE

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

NETWORKING

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

CONFIDENCE

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

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

Fruit cider has changed

JAMES PALMER, HEAD OF ON TRADE AT THATCHERS CIDER, TELLS US HOW TO MAKE SURE YOU’RE SERVING WHAT’S HOT (AND NOT WHAT’S NOT!) THIS SUMMER.

There’s a lot to be said about fruit cider, especially how it’s crisp, refreshing and perfect to serve your customers all year round. But how do you know which fruit ciders to choose? Which are the brands currently driving the impressive 70% growth in premium draught fruit cider1 ?

There are untapped opportunities for bars to unlock by choosing the right draught fruit cider range. As drinkers increasingly look for the perfect premium pint, they are moving away from packaged fruit cider2 and traditional standard flavours2, and returning to the bar. It’s here that new and exciting flavours are driving the impressive growth in premium draught fruit we’re seeing.

76% of all cider serves (apple and fruit) are draught2, of which ¾ are apple. Yet with consumers eager to change from traditional dark fruit flavours, citrus, tropical and lighter berry variants are now the flavours in demand.

Loved by consumers for its passion for crafting premium ciders with great taste, Thatchers has introduced its Blood Orange and Cloudy Lemon flavours on its new stand-out Fusion font. Fusion now has the strongest rate of sale of any flavoured draught cider, according to Oxford Partnership Market Watch.

Thatchers Fusion uses an innovative, space-saving dispense system; just one keg of apple cider with three premium flavours infused at the point of pour. This provides an interesting and unique way for outlets to capitalise on the growth of premium fruit ciders, diversifying their cider range with an eye-catching font that brings theatre to the bar.3

With four generations of cider making expertise, Thatchers knows a thing or two about making great cider sustainably, especially premium ciders that appeal to today’s drinkers.

“We believe the key to cider success in every bar is offering your customers a range synonymous with consistent quality, with a perfect, premium serve every pint to maximise rate of sale and keep your customers excited about new flavours in fruit,” explains James.

“Fruit cider typically attracts a younger, more female demographic,4 with premium draught fruit average selling price 18% higher than mainstream fruit brands5. So adding a new fruit flavour on draught could present new opportunities to broaden your customer base and increase business.

“We make it our mission to bring great

tasting ciders with character to pubs and bars across the UK,” continues James.

“The right range with the right profile will help maximise revenue from every visit too, as you’re able to set a higher price point for premium and premium plus ciders across both apple and flavoured styles.”

www.thatcherscider.co.uk

1 CGA OPM Data to P10 2022 (8/10/22)

2 CGA OPM to P02 25/02/23 vs MAT 3YA

3 Oxford Partnership Market Watch February 2023

4 CGA Brandtrack August 2022

5 CGA OPM to P12 03.12.22

INTERIOR DESIGN | BRAND IDENTITY | STRATEGIC THINKING

Boxx Design Studio is a creative interior design studio based in Warwickshire, working nationwide. We are driven by a single focus; to deliver an amazing experience across architecture, interior & brand. Our design services span several sectors, including hospitality, retail, leisure & commercial design. Our experience and expertise mean we understand a clients’ objectives and operational demands and can design the perfect solution.

Design should be responsive to each client’s requirements and the way their business is run. From this, we evolve the design narrative; building layers of the story to create the full picture and deliver a truly immersive space. Our substantial experience within the hospitality and leisure industry enables us to curate the ultimate customer experience that amplifies your brand and provides maximum financial return. Get in touch to discuss your next venture. www.boxxdesign.co.uk

Great taste

CAMBROOK NUTS ARE SPECIALIST NUT MANUFACTURERS WHO CELEBRATED THEIR 10TH ANNIVERSARY IN 2022. DURING THIS TIME, CAMBROOK HAVE WON MULTIPLE ‘GREAT TASTE AWARDS’ AND, AS A RESULT, HAVE BEEN GRANTED ‘GREAT TASTE PRODUCER’ STATUS.

The company’s experience in sourcing nuts, combined with its BRC accredited manufacturing capabilities, puts it in a very strong position to offer exceptional quality at competitive prices. This is the reason why you will find Cambrook nuts served at the likes of Claridge’s, The Ritz, The Dorchester, The Savoy, Fullers Pub Group, City Pubs and Wadworth and Co.

Product innovation is a key factor in the company’s success and, as a supplier to famous hotels, the team at Cambrook have worked closely over many years with several chefs to develop a unique collection of nut mixes. All of this amounts to a fantastic opportunity for pubs and bars to offer something special and increase their revenue. Deborah Bradfield, Cambrook’s Sales & Marketing Manager, comments,

“I often hear from our pub customers that the bar staff willingly promote and sell the nut mixes, as the customer feedback is so good.”

Cambrook can play a part in this as well by providing display stands for customers who want to serve their 45g packets, as well as offering complimentary Kilner storage jars for those customers who choose to buy in 1kg bulk bags and serve in small dishes. This is becoming increasingly popular as the profit margins are often higher and the packaging is less. Deborah goes on to say, “The Cambrook nut mixes displayed in Kilner jars behind the bar are very eye-catching and pretty much sell themselves. Customers can literally see the quality and it grabs their interest.”

While the more traditional nuts remain ever popular (eg. peanuts, dry roasted),

there is an increasing consumer trend to become more adventurous in their choices. “We have found there is a growing demand for our nut mixes with spicy, sweet and savoury combinations, which is one of our specialities and which is driving incremental revenue at the bar” says Deborah. Other popular mixes contain giant chilli corn, hickory smoked nuts, truffle nuts, and nuts seasoned with chilli and lime. Cambrook’s extensive nut range is complemented by their snack offering, which includes wasabi peas, black pepper crackers, Japanese rice crackers, pretzels, cheese crackers and giant chilli corn.

In 2021, Cambrook embarked on a goal to eliminate single use plastic and can now proudly say that all of its packaging, whether plastic or glass, is now recyclable.

www.cambrookfoods.co.uk

Tropical tastes

RELAXATION, RICH FLAVOURS AND SUNSHINE SPRING TO MIND WHEN YOU THINK ABOUT THE CARIBBEAN. REDLEG RUM IS A BRAND DISTILLED IN THE SUN AND EMBODIES THE TRADITIONAL, EASYGOING CARIBBEAN CULTURE. OLIVIA YELF, SENIOR BRAND MANAGER AT MARUSSIA BEVERAGES, TELLS US A LITTLE BIT MORE ABOUT THE BRAND.

TELL US ABOUT REDLEG RUM…

RedLeg Rum is created by rum lovers, for rum lovers. The brand blends Caribbean rums that have been meticulously aged in oak barrels and delicately infused with ginger and vanilla, resulting in a distinctive yet smooth flavour profile. The brand takes its name from the RedLeg Hermit Crab, a creature that embodies the easygoing island lifestyle and adapts effortlessly to its surroundings.

WHAT MAKES REDLEG RUM UNIQUE, COMPARED TO OTHER BRANDS?

What sets RedLeg Rum apart from others is the brand’s commitment to sustainability, which is reflected in its eco-friendly packaging. The use of recycled sugarcane

TO MAKE A DELICIOUS PINEAPPLE DAIQUIRI:

Mix 50ml of RedLeg Pineapple rum, 25ml of lime juice, and 10ml of sugar syrup in a shaker with ice. Shake well and strain into a chilled glass.

Garnish with a slice of fresh pineapple and serve!

labels and vegan-friendly materials underscores the brand’s dedication to environmentally conscious practices, making RedLeg Rum a responsible and appealing choice for conscientious consumers and bartenders alike. RedLeg Rum is also glutenfree and vegan, making it an ideal choice for those with dietary restrictions.

WITH THE FLAVOURED SPIRITS TREND SPILLING OVER INTO THE RUM CATEGORY IN RECENT YEARS, CAN YOU TELL US ABOUT THE VARIETY OF FLAVOURS THAT REDLEG OFFERS?

RedLeg Rum offers a range of delicious, authentically Caribbean flavoured rums that are sure to tantalize your taste buds. These include Original, Pineapple, Banana, and Tropical. Each flavour is carefully crafted using the same high-quality Caribbean rums as the original RedLeg, which are then expertly infused with natural flavours to create a unique and unforgettable taste experience. In addition to offering a range of authentic flavours, the brand prides itself on a lower sugar content in comparison to the majority of spiced rum brands, with RedLeg Original containing just 0.3g per 25ml.

HOW CAN YOUR RANGE OF RUMS ENHANCE A COCKTAIL?

The range of authentic Caribbean flavours arm bartenders with the tools to easily create fantastic twists on some of the UK’s most popular cocktails. Think Banana Espresso Rumtini, Tropical Mojito, or a simple but delicious Pineapple Daiquiri.

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

Flavoured spirits are increasingly in demand in the rum category. This is due to the rise of the craft cocktail movement, which has helped to popularise unique and creative flavour combinations in spirits. Also, the growing interest in premium and artisanal products is another key trend in the demand for flavoured spirits. Consumers are increasingly seeking out high-quality, handcrafted spirits that offer unique and interesting flavour profiles. Venues should also be mindful of the growing demand for sustainable and eco-friendly rums, as consumers become more aware of the environmental impact of their purchases.

www.redlegrum.com

Caribbean treasure

WHEN YOU THINK OF CARIBBEAN SPIRITS, YOU THINK OF SUNSHINE, BOLD FLAVOURS AND GOOD TIMES. MEZAN RUM IS A BRAND STEEPED IN CARIBBEAN HISTORY, DEVELOPED BY THEIR EXPERT CELLAR MASTER TO BRING CONSUMERS A HIDDEN TREASURE FROM THE REGION. BAR MAGAZINE BRINGS YOU AN EXCLUSIVE INTERVIEW WITH OLIVIA YELF, SENIOR BRAND MANAGER AT MARUSSIA BEVERAGES.

TELL US ABOUT MEZAN RUM…

MEZAN has built its reputation on a bold choice: no added sugar, no colouring agents, and no chill filtration. Thanks to this uncompromising approach, the brand presents an authentic selection of traditional and vintage Caribbean rums that meet these demanding criteria. Our philosophy is to offer pure, standout rums with a unique flavour profile that reflects each origin and each distillery. With MEZAN, the character of each rum is preserved and enhanced. Not only does the brand have its two blended Rum offerings, Jamaica XO and Chiriqui, but MEZAN also has a range of vintages from the distilleries across the Caribbean, meaning consumers can taste rums as they were intended. Our favourite are Panama 2010 and Dominican Republic 2012.

MEZAN DESCRIBES ITSELF AS ‘UNALTERED’, WHAT DOES THIS MEAN?

Created in the tropics, in the cradle of rum, MEZAN rums are unaltered and contain no artificial additives. For centuries, rum production has flourished throughout the Caribbean, creating a range of flavours and styles unique to each place and distillery. MEZAN rums have been meticulously selected to capture the depth and diversity

HEDONISM COCKTAIL

INGREDIENTS:

50 ml- MEZAN Jamaica XO

15 ml- Banana liquor or syrup

1 slice- Fresh ginger

1 pinch- Allspice

METHOD:

Directly in a glass, add the slice of ginger and 1 pinch of Allspice and crush with a pestle. Add 2 or 3 big ice cubes, then, pour the banana liquor and the MEZAN Jamaica XO and stir with a spoon for 30 seconds.

of the Caribbean, offering the purest and most authentic flavours. This unaltered mentality offers consumers to taste authentic Caribbean rums as they should be, direct from the distilleries, without having to step foot on a plane.

HOW CAN MEZAN RUM FIT INTO THE COMPETITIVE RANGE OF SPIRITS THAT A VENUE OFFERS?

MEZAN Rum not only fits in, it stands out from competitors. The MEZAN quality charter outlines a radical set of requirements. From the outset, MEZAN has advocated a raw, natural style for its rums.

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

Rum is predicted to have a huge comeback in 2023 – particularly in the cocktail scene due to its versatility. In 2022, rum sales in the UK outpaced whisky for the first time, becoming a £1 billion market – the third largest market for rum in the world. In other exciting news, keep an eye out for a range of brand new MEZAN Vintages that are due to launch this Summer! www.mezanrum.com

Gin

WITH THE RETURN OF WARMER AFTERNOONS AND OUTDOOR DRINKING, WE GIVE YOU AN ESSENTIAL BREAKDOWN ON TRENDS TO LOOK OUT FOR IN THE GIN CATEGORY, AND WAYS YOU CAN CAPITALISE ON THEM.

5 (g)insane combinations

GIN IS A SPIRIT THAT IS SYNONYMOUS WITH SUMMER COCKTAILS. THE CRISP AND REFRESHING NATURE OF GIN MAKES IT AN EXCELLENT BASE FOR MANY SERVES THAT ARE IDEAL FOR WARMER WEATHER. HERE ARE OUR TOP 5 FLAVOUR PAIRINGS FOR GIN THIS SUMMER:

CITRUS

Citrus fruits such as lemon, lime, grapefruit, and orange are perfect for adding a zesty and refreshing twist to gin cocktails. They bring a bright and tangy flavour that balances the herbal notes of gin perfectly. To make things easier, adding a slice of citrus fruit to a classic ‘G&T’ is an excellent way to enhance the flavour of gin.

CUCUMBER

Cucumber is a popular ingredient in summer cocktails due to its refreshing and cooling effect. It pairs well with gin as it has a subtle, refreshing taste that complements the botanicals of the spirit. This combination provides a great way to create a refreshing and light summer cocktail.

MINT

Mint pairs particularly well with gin due to its herbaceous and slightly sweet notes, which complement the floral favours in the spirit. A classic example of this combination is, of course, a mojito, but we expect to see a lot of creative and unique gin-mint flavour pairings this season. We’d love to hear about some of your creations!

ELDERFLOWER

It can be tricky to pair multiple floral flavours together, but the delicacy of elderflower, when used correctly, works well with both juniper and citrus notes. Whether in a liqueur or a cordial, perhaps even as a garnish, elderflower-gin combinations have begun to rise in popularity over the last few years, and this is something you should expect to continue this summer. Elderflower will also help in bringing a touch of elegance to your menu when combined with gin.

BERRIES

Berries offer you a huge variety when it comes to gin pairings. Options such as strawberries, raspberries, and blackberries are ideal for adding a sweet and fruity flavour to balance the floral or bitter tones of gin cocktails. Flavour is one thing, but adding berries to gin serves also adds a vibrant colour that will help drive sales.

In conclusion, gin is a versatile spirit that can be enhanced with a variety of flavours in the summer months. Whether your guests prefer a classic gin and tonic or a more complex cocktail, adding one of these five flavours is an excellent way to create a refreshing and delicious drink to increase revenue.

Experience

The Spanish Spirit

PUERTO DE INDIAS ARE PIONEERS IN THE GIN INDUSTRY, RESPONSIBLE FOR CREATING THE FIRST STRAWBERRY GIN AND TRANSFORMING THE GIN CATEGORY FOREVER.

The flavoured gin category has become increasingly popular among UK consumers over recent years, with more gin brands and more flavoured gins appearing in the market. Kick-starting this trend was the emergence of strawberry gin, more commonly known as Pink gin, a flavour created by Spanish market leaders in the gin sector, Puerto de Indias.

Now among the top 10 strawberry gins worldwide, Puerto de Indias’ strawberry flavour creation has been copied more than 120 times, making waves in more than a hundred countries. It has also been named the favourite gin flavour in the UK, which is especially true amongst the younger demographic, with over half of 18-24-yearolds rating it as their favourite flavour.

THE STORY

The story of Puerto de Indias is one of a beautiful accident. The intention of the founders had been to macerate fresh strawberries in alcohol and sell the product to local patisseries, however when spring came, the heat in Seville presented a unique opportunity…The pressed strawberries

had diluted themselves into the alcohol, colouring it pink. From there, guided by intuition and passion, came a spirit that no-one had seen before - the original strawberry gin, made completely from natural ingredients. The inventive and beautifully crafted strawberry gin was an instant hit. Through word-of-mouth amongst fans, and the recognisable pink branding in photos that consumers share to social media, the brand sky-rocketed to success and became a worldwide name.

THE UK MARKET

Keeping the soul of Seville alive and spreading its flavour throughout the world, Puerto de Indias has seen extreme success in the UK market, providing consumers with the well-loved flavours of their strawberry gin, and more recently their new blackberry gin. Research has shown that fond memories and bronzed bodies aren’t the

only thing that consumers return from their holidays with - it’s the taste for the Spanish spirit too - 74% of Brits look for gin brands they’ve tried on holiday when they return home, and when asked which Spanish gin brands they’ve tried abroad that they would recommend to friends and family, Puerto de Indias came out top with 37%.

NEW BLACKBERRY FLAVOUR

Puerto de Indias has recently introduced another carefully blended flavour to their family of gins – The Blackberry gin. With notes of cinnamon, violet and bilberry, this new blackberry flavour is a great choice for those looking for a smooth and refreshing beverage, ideal for both summer and winter months.

For more information, visit www.ginpuertodeindias.com or for a sample, please contact sales@indiebrands.co.uk

Mr Fogg’s fanciful gin creation

WE ENTER THE EXTRAORDINARY WORLD OF MR FOGG’S, LEARNING MORE ABOUT THEIR RENOWNED LOVE FOR GIN. REJUVENATING, REFRESHING AND FLORAL – WE INTRODUCE QUACK’S COMPOUND, THE POPULAR GINBASED COCKTAIL SERVED AT MR FOGG’S APOTHECARY IN MAYFAIR.

ABOUT MR FOGG’S

Well-loved for their unique and eclectic hospitality concepts, Mr Fogg’s is a unique collection of bars across the city of London, which transports guests back to the Victorian era. Since launching its first venue in 2013, Mr Fogg’s has expanded its selection of mesmerising locations which include Mayfair based Mr Fogg’s Residence - modelled on the actual home of Jules Verne’s character Phileas Fogg, Mr Fogg’s Apothecary - just opposite Claridge’s, Mr Fogg’s Tavern - a Victorian-inspired pub in Covent Garden, and Mr Fogg’s Gin Parlour, which serves over 200 gins. More recently has been the arrival of three new Mr Fogg’s concepts, Mr Fogg’s House of Botanicals – a Fitzrovia-based floral oasis, Mr Fogg’s Society of Exploration - just minutes away from Charing Cross station, as well as the newly launched Mr Fogg’s Pawnbrokers in Soho.

ABOUT THE MENU

Showcasing an immersive experience with experiential elements, Mr Fogg’s cocktail list is both creative and expansive. Echoing

the theatrical décor of the Victorian era, the drinks menu features an enticing range of cocktails, each of which are created with an inventive and exotic mix of ingredients. Mr Fogg’s originality, innovation and attention to detail in their drink offerings is undoubtedly what makes them so successful among customers, as it provides the wow-factor and caters to a wide range of palates. In the vastness of drinks options, gin is a recurring base spirit across the drinks menu and is valued highly by Mr Fogg’s and their customer base. Speaking to Simone Spagnoli, Group Bars Manager at Mr Fogg’s, we ask about the role of gin in Mr Fogg’s venues: “Gin plays a huge role. Since the gin boom in 2009, we have increased the number of cocktails on our menu featuring the spirit.”

It is clear that the demand for gin has increased immensely over recent years, and it has become a firm-favourite amongst consumers. It is important to consider the ongoing demand for gin, and how your venue can capitalise on this trend. Ask yourself: Are you meeting the demand for gin at your venue? Do you have a varied

selection of gins available? Does your cocktail menu feature one, if not a few, ginbased cocktails?

Another pull-factor of gin is its versatility: “Gin’s versatility is shown in the myriad of cocktails that can be made from the spirit”, adds Simone. This places gin as a crucial and valuable spirit to stock at your venue, as it can be used in an array of drink offerings and can be adapted to cater to a wide range of tastes.

ABOUT THE COCKTAIL

Quack’s Compound at Mr Fogg’s Apothecary Mayfair

INGREDIENTS:

• Bombay Bramble gin

• Essentiae lemon verbena liqueur

• Fresh lime juice

• Bergamot syrup and cardamom bitters

• Franklin & Sons rose lemonade

In true Mr Fogg’s style, this cocktail is served in a balloon flask over dry ice.

Capitalise on gin sales this summer

THE VERSATILITY OF GIN, COMBINED WITH ITS POPULARITY AMONGST CONSUMERS, MAKES THE SPIRIT A BACKBAR ESSENTIAL IN YOUR VENUE, ESPECIALLY OVER THE BUSIER SUMMER MONTHS.

The rise of at-home cooking and cocktail making in lockdown led to consumers increasing their skills. This means that there is now a rise in expectation when spending their hardearned money in venues. Gin has been a consumer favourite, and seen a sharp rise in popularity, over the past decade, especially in the summer, so it’s essential that your venue hits the mark with your gin offering.

Laura Noguera Presas is the Global Consumer Director at leading gin brand, Puerto de Indias. Speaking on the category’s rise in popularity, Laura commented on flavoured gin, “Although the growth in flavoured gin is reaching its end, it still accounts for over 31.5 of total Gin Volumes. With Puerto de Indias, we bring Spanish spirit to the UK market, with 4 out of 10 tourists recommending the brand to their friends and relatives after visiting Spain.

“We see that the favourite flavour in the UK is still strawberry1, accounting for over 47% of total flavoured gin sales, but new flavours are key in keeping consumer interest. Last year, Puerto de Indias launched a blackberry flavour, becoming the 2nd best Gin innovation in 2022,” added Laura.

The versatility of gin makes it an essential behind-the-bar ingredient for any venue, as it can add a unique flavour to any cocktail creation. Laura tells us that the spirit can be used in conventional classics, or to enhance cocktails which don’t typically feature gin, “The Puerto de Indias range is incredibly versatile, and there is a variant for every occasion that bursts with the natural flavour of fresh ripe fruits for a refreshing

and delicious taste.

“We have seen our products used in a variety of cocktails, including everything from the classic Gin & Tonic to a Strawberry Espresso Martini, and twists on a classic Mule for enhanced and delicious flavours. The options

are endless and only limited to your imagination. To ensure that bar staff pick the right option, we always recommend gauging a customer’s palate by asking them which flavours they prefer.”

Puerto de Indias are one of the innovators in flavoured gin, being amongst the first to introduce strawberry gin, better known as pink gin, to the category. “Our product distils actual strawberries, and that makes it really special as the sweet taste coming from real fruit gives it a very subtle and pleasant flavour,” Laura added.

Adam von Gootkin is CEO and Co-Founder of Highclere Castle Gin, a stunning product made with botanicals that have been grown at the historic Highclere Castle for centuries. He told us that he predicts that vintage cocktails will continue to be a hit with your customers this summer. “Retro and classic cocktails are really ‘all the rage’, with people revisiting cocktails from the 70s, 80s, and 90s. I have also seen some non-traditional innovations in the form of using gin in unconventional cocktails, like the Gineti; replacing the tequila or even replacing the rum with a traditional mojito, which is really refreshing.”

The gin category is packed full of innovative brands that continuously evolve, somehow maintaining popularity with consumers for a long time. Adam recognises that brands have a responsibility to keep the category moving forward, “I

think it’s dangerous to follow the crowd. As gin surged in popularity, it became highly saturated in the market. As a category, we need to maintain a real commitment to exceptional quality, first and foremost. Highclere Castle Gin has won over 100 international awards because of this commitment. Even though there might be a lot of gin brands available, we stand out because of our sense of terroir. This includes our botanicals coming from Highclere, being distilled in England’s oldest distillery, and due to the rich history of

BROCKMANS ORANGE

KISS SPRITZ

INGREDIENTS

50ml Brockmans Orange Kiss

50ml Sparkling Wine

100ml Pink Grapefruit Soda

10ml Red Aperitif Liqueur (Aperol or similar)

METHOD

Build in a large wine glass over ice, garnish with orange slice

serving gin to VIPs from around the world at Highclere Castle for the past century.”

Brockmans Gin are a leading, fully independent Super Premium British Gin, which was launched in 2008 and achieved phenomenal international success with just one product. Brockmans can now be found in 55 countries.

Carrying on from Adam’s comments, we spoke with Eric Sampers, Global Marketing Director at Brockmans Gin, who agreed that the onus is on the gin brands to keep innovating and pushing boundaries to ensure gin’s continuous popularity. Eric told us, “In 2023, we are launching the very first new sibling to the original Brockmans: Orange Kiss, made with Valencia orange and triple sec to elevate the flavoured gin propositions available on the market. Initial consumer feedback suggests we have an amazing new liquid that will be very popular

with consumers.”

In a saturated market, it’s essential that the leading brands offer clear ‘USPs’ to separate themselves from the competition. Eric told us about Brockmans’ unique recipe, “We mix traditional gin botanicals with more unusual ones like dark berries and almond oils, resulting in an incredibly smooth, fruity liquid that can be consumed on its own, in a refreshing G&T or in cocktail creations.

“That DNA of ‘exceptionally easy to drink, yet sophisticated’ liquid has also been applied to our newest creation, Orange Kiss. For a small, independent brand, we have a legion of fans that actively recommend our gin to their friends and family.”

We asked Eric what gin brands need to do to ensure the category remains a favourite in the UK. He told us that it’s all about

DIDSBURY G&T TWISTS:

• Sweet & Sour Twist – Strawberry & Sicilian Lemon Gin, London Essence Co. Grapefruit & Rosemary Tonic, served over raspberries, thyme and lemon slices

• Bramble Spritz – British Bramble Gin, London Essence Co. Tonic Water, served over mint and pink peppercorns

• G to the Gin Spritz – Blood Orange & Ginger Gin, London Essence Co. Blood Orange & Elderflower Tonic, served over orange slices, rosemary and fresh ginger

quality, and knowing your target audience. “Gin is becoming a mature category and the thirst for experimentation and novelty is evolving significantly. Consumers demand quality, no nonsense, easy to enjoy liquids that won’t disappoint. It is still possible to innovate, but gin must deliver what mainstream consumers and shoppers demand, not esoteric recipes or niche products to satisfy the eccentric tastes of a happy few enthusiasts.

“This summer, I expect refreshing, smooth, lighter, sophisticated long drinks made with natural flavours and ingredients to be popular.”

Yes, your customers love gin, but you must ensure that your offering stays up to date with trends. If you get it right, and follow the advice of our gin experts, it’s a category that you can really capitalise on this summer to boost sales in your venue.

DIDSBURY GIN COCKTAILS

• Basil Smash – Original Gin, lemon juice, sugar syrup, served with a bunch of basil and soda water

• The Strasi Spritz- Strawberry & Sicilian Lemon Gin, lemon juice, sugar syrup, served with strawberries, mint leaves and topped with soda water

• Rhubarb & Ginger Ginsecco – Rhubarb & Ginger Gin, lemon juice, sliced ginger and muddled bitters, topped with prosecco

Setting the bar high

ADAM VON GOOTKIN, CEO AND CO-FOUNDER OF HIGHCLERE CASTLE GIN, TELLS US ABOUT THE BRAND AND WHAT MAKES THEIR GIN A CUT ABOVE THE REST.

TELL US ABOUT YOUR GIN?

Highclere Castle Gin was launched in 2019 with the mission to produce the finest gin in the world. The brand was co-founded by global spirits entrepreneur, Adam von Gootkin, and the Earl & Countess of Carnarvon - stewards of Highclere Castle and known to fans around the world as the “Real Downton Abbey”. This very special partnership makes Highclere Castle Gin a uniquely Anglo-American product, merging British pedigree and style with American innovation and drive for perfection. This super-premium London dry gin was crafted to celebrate Highclere’s reputation for entertaining to the highest standards. Still today, Highclere plays host to many of the world’s foremost statesmen, celebrities, and artists where the evening always begins with gin cocktails dating back to the 1920s. Highclere Castle Gin is the liquefication of Highclere’s commitment to agriculture and to honor its uniquely British traditions. Since launched, the gin has quickly garnered over 100 international spirit awards, becoming a super-premium gin in the market.

WHAT MAKES HIGHCLERE CASTLE GIN UNIQUE?

The botanicals used in the gin are harvested from Highclere Castle’s ancient estate. These include oranges from the Victorian Orangery and lavender planted in the 9th century by the Bishops of Winchester. Highclere Castle Gin is the first gin in the world to use oats in its recipe. These oats are grown on the estate and give the gin a smooth, creamy finish.

WHAT IS YOUR CONTRIBUTION TO WORLD GIN DAY?

In honor of World Gin Day, celebrated this year on June 10th, we have created a delicious signature cocktail, The Summer Crown. This cocktail was created to complement the King Charles Cocktail created to honor the King’s Coronation. We hope everyone in the world will join us in this celebration! Cheers!

ABOUT ADAM VON GOOTKIN

A lifelong entrepreneur, Adam von Gootkin’s pedigree in the spirits industry dates back to his family’s distillery in the

1800s. Over a century later, Adam has more than a decade in the spirits industry and has brought his family’s legacy to the next generation by co-founding Onyx Spirits Co., an award-winning craft distillery. Adam’s next venture would take him from the Connecticut coast to the English countryside, where stands the infamous Highclere Castle; here a partnership was formed with the Godson to the Late Queen, the 8th Earl & Countess of Carnarvon.

Highclere Castle Spirits joined the budding empire the following year, in keeping with Adam’s vision to create a global portfolio of hyper-authentic prestige brands with deep roots. In 2019, the award-winning Highclere Gin became the first of a super-premium line of spirits made from the oats and botanicals grown on Highclere’s estate.

To purchase online visit www.HighclereCastleGin.com

Theatrical mixology

HERE AT BAR MAGAZINE, WE ARE ALWAYS ON THE LOOKOUT FOR INNOVATIVE BRANDS WHO CAN BRING SOMETHING UNIQUE TO THE GUEST EXPERIENCE WITHIN HOSPITALITY. JETCHILL LTD. ARE A COMPANY WHO DO JUST THAT; THEY DESIGN AND MANUFACTURE THE FLAVOUR BLASTER, WHICH BRINGS FLAIR AND CREATIVITY TO THE FOOD AND DRINKS YOU SERVE IN YOUR VENUE.

We were delighted with the opportunity to sit down with Director and Co-Founder of JetChill Ltd., Robert Flunder, who answered some questions exclusively for you.

TELL US ABOUT THE CONCEPT OF FLAVOUR BLASTER, HOW THE PRODUCT WAS CREATED AND YOUR EXPERIENCE BUILDING THE BUSINESS…

Funnily enough, the idea was first sparked at a trade show in Las Vegas. We started as a small, 2-person company and we now employ 16 staff members, and operate from a 9,000 square foot factory. We design and manufacture 50 different products and sell to the greatest bars in over 150 countries round the world, including to huge international groups like Disney, Diageo and Hyatt.

This has all been achieved in 10 years, as we plan and execute everything ourselves, including R&D, design, prototyping, manufacturing and retailing; this allows us to create products that are completely unique.

HOW CAN FLAVOUR BLASTER ENHANCE THE HOSPITALITY EXPERIENCE FOR CONSUMERS?

Theatrical mixology is becoming

increasingly popular as consumers are looking for hospitality venues to provide experiential services; however flair mixology that ‘wows’ the crowd isn’t a simple task. Flavour Blaster’s patented technology infuses any food or drink of your choice with aromatic flavours. This can be used to create amazing theatrical mixology, enhancing any food and drink service. The Flavour Blaster has a number of applications, and can be used on all types of drinks, and throughout the whole of your food menu. Flavour Blaster will excite your customers and drive repeat business.

It also provides an exceptional marketing tool, as a lot of your guests will share photos of their experience at your venue on social media. Theatrical mixology and ritual serves are constantly growing in popularity, and this will help you increase your reach, purely through word of mouth and at no cost to your venue.

WHAT FEEDBACK DO YOU GET FROM HOSPITALITY VENUES?

Genuinely, everyone loves the product. The product is so quick and easy to use, but the results are so exceptional, that staff incorporate it into every service. It really helps with skills shortages in hospitality too. Some venues don’t have a high-end, flair mixologist working every shift, and Flavour Blaster allows them to add an exciting element of theatre to their serves, without trying to tackle something that is too complicated for their skillset or time limitations on busy shifts.

For venues who buy from us direct, we offer an abundance of additional services, including training, product warranty and even creative ways that they can incorporate Flavour Blaster into their menu. www.flavourblaster.com

The Cider Category Fizzes with Potential

THE CIDER OPPORTUNITY FOR THE ON TRADE HAS NEVER BEEN STRONGER. WITH SALES UP MORE THAN 60%1 OVER THE PAST 12 MONTHS, THE CATEGORY IS EXPECTED TO CONTINUE TO THRIVE THIS YEAR.

Here, Holly Chadwick, Brand Manager for the UK’s fastest growing cider maker2, Westons Cider, highlights the major category-driving trends bar operators should be aware of to propel profits this summer and beyond.

THIRST FOR FLAVOUR AND DRAUGHT

“Draught cider continues to make up the majority of the market3, with three quarters of sales coming from apple cider4 Anecdotally, draught ciders are often seen to offer better value for money during times when household incomes are under pressure, so we’re expecting draught to remain a popular choice this year.

“Fruit cider remains steady at around one third5 of the category, with the majority of consumers leaning towards dark fruit flavours. Our recently launched Stowford Press Dark Berry is rich in fresh blackcurrant and sweet blackberry to tap into this solid sector of the market.”

CRAFTED AND PREMIUM CIDERS

“Premium brands now account for more than half of all cider sales6 in bars and restaurants, with both premium mainstream ciders – such as our bestselling Stowford Press range – and crafted apple ciders – like our new Henry Westons Vintage Draught – in growth over the last year.

“And with drinkers prepared to pay between 45p and £1.11 more per pint7 compared to a mainstream equivalent, making sure you have the right ciders on offer could make a big difference to your bottom line.

“The trend towards premiumisation has been on the rise for more than five years now and is showing no signs of stopping. Even in tough economic times when consumers carefully consider their spending, affordable luxuries – like a pint of delicious, crafted cider – remain important.”

SUSTAINABILITY

“Consumers are also becoming savvier about the provenance and sustainability credentials of where their drinks are coming from.

“At Westons Cider, we remain focused on supporting the local community and our planet.

“We source 100% of our apples from within 50 miles of our Herefordshire Mill, using traditional methods to create our range of ciders and supporting the rural economy. Plus, all the leftover pomace from our cider making is turned into CO2 locally, which is then used to carbonate our finished drinks.

“We’ve also removed plastic wherever possible from across our packaging and have brought everything in-house to reduce our carbon footprint – including installing a £3M canning line and solar panels on our roof.

“We’re proud to create authentic heritage ciders, made using traditional methods, which drinkers are seeking out.” www.westons-cider.co.uk/trade

1. Value sales +61.5%, Westons Cider Report 2023

2. +125.9% growth, Westons Cider Report 2023

3. 76.2% of on trade sales, Westons Cider Report 2023

4. 75.4% of all draught sales, Westons Cider Report 2023

5. 36.9%, Westons Cider Report 2023

6. By volume, Westons Cider Report 2023

7. Westons Cider Report 2023

Maximise outdoor revenue opportunities

SUMMER IS HERE! AFTER A LONG WAIT, CUSTOMERS ARE DESPERATE TO SIT OUTDOORS AND ENJOY HAVING A DRINK IN THE SUNSHINE. SO, WHAT ARE YOU DOING TO MAXIMISE THE REVENUE OPPORTUNITIES IN YOUR OUTDOOR SPACE?

GET THEM THROUGH THE DOOR

A good-looking outdoor space is a great advert for your venue to passers-by, and gives your establishment a competitive advantage. Customers will actively choose pubs or bars with visible or known outdoor space on sunny days. The British public don’t want to miss a minute of sunshine, which provides hospitality operators with a huge opportunity to capitalise on!

Amplify your frontage with outdoor tables and brightly coloured plants and parasols; all of this can add to the eyecatching nature of your venue and make it seem bigger, standing out from your local competitors.

OPTIMISE YOUR CAPACITY FOR THE BEST REVENUE GENERATION

Even if you don’t have the biggest outdoor space, there are easy ways to make the most of your space and increase capacity for drinkers and diners.

Line your walls and fences with long bench seating and small side tables for

drinks, or put wide shelves along walls with bar stools to create extra seating for drinkers.

CAN YOU INCREASE YOUR CUSTOMER DWELL TIME TO GAIN MORE REVENUE FOR YOUR VENUE?

The more relaxed your customers feel in

your

your establishment, the longer they are likely to stay, and also return in future. Provide comfortable seating, outdoor heat and light in the evenings, drinks options in buckets or jugs to limit trips to the bar or offer food collection points outdoors. Another great way to keep guests engaged longer and visiting again is by hosting outdoor events to ensure they don’t want to leave.

For more outdoor optimisation ideas talk to Woodberry Outdoor Furniture specialists on 01926 889922 www.woodberry.co.uk

The more relaxed your customers feel in

establishment, the longer they are likely to stay

The perfect post mix partner

DISCOVER PREMIUM MIXERS BY VIMTO®, A RANGE OF TOP-TASTING SOFT DRINKS TO HELP DRIVE SALES AND BOOST MARGINS.

As costs continue to rise for operators and consumers alike, Premium Mixers by Vimto® offers businesses the same great quality you’d expect from the leading brands, at a better price. Operators can save up to 29p per pint when serving the range, compared to the equivalent leading brand1

Made in the UK by Vimto, the range offers a tasty selection of colas, lemonades, tonics, energy drinks, juices and cordials on draught. Vimto Out of Home sells these alongside a fantastic range of top brands including Vimto, Coca-Cola, Pepsi, Sunkist, Old Jamaica and Ocean Spray.

As the key summer trading period approaches, this high-quality range of classic post mix drinks enables operators to provide consumers with additional choice to meet all budgets, from refreshing soft drinks to sophisticated long mixed drinks and creative cocktails.

James Nichols, Commercial Controller, Vimto Out of Home, said: “Our research shows 66% of consumers are more likely to purchase a drink at the bar if it’s clearly labelled ‘from the makers of Vimto®’ over an unbranded option2

“In addition to our Premium Mixers by Vimto® range, we also offer the biggest brands on post mix, giving operators the opportunity to have a variety of top-tasting soft drinks on their menu. This will not only help drive the bottom line, but having a wide offering on post mix will help speed up service during busy periods – reducing waiting times and therefore enhancing the overall customer experience.”

By opting for post mix supplied by Vimto Out of Home, operators can have up to eight brands or flavours on one post mix gun, which is twice the average, meaning that operators can benefit from a greater line-up of products, while saving on fridge space.

Post mix is also the sustainable choice

for serving soft drinks, with a 10L bag-inbox being equivalent to serving around 300 glass bottles3 and saves approximately 2.56kg of PET compared to plastic bottles.

As part of the Nichols family, with over a century of experience in the soft drinks industry, Vimto Out of Home prides itself on its high-quality products and first-class customer service. Vimto Out of Home is the only UK provider that offers the choice of either Coca-Cola or Pepsi on draught, and are also the exclusive distributors of the well-loved Old Jamaica Ginger Beer in post

mix. Their team of experts are passionate about delivering the very best service, support and innovation tailored to meet the demands of each and every business, available 24/7 across the UK.

For more information on Vimto Out of Home’s full range of soft drinks solutions, please visit vimtooutofhome.co.uk or follow them on LinkedIn.

Sources

1 Based on RRP in February 2023

2 Toluna consumer survey, October 2022

3 Equivalent to 320 200ml bottles

A glasswasher buying guide

AS ONE OF THE UK’S BEST-KNOWN WAREWASHING SPECIALISTS, NELSON DISH & GLASSWASHING MACHINES WORKS CLOSELY WITH MANY OF THE UK’S LEADING PUB CHAINS, BARS AND RESTAURANTS. HERE, MANAGING DIRECTOR, JOHN NELSON, OUTLINES SOME OF THE KEY CONSIDERATIONS FOR ANYBODY LOOKING TO INVEST IN A NEW GLASSWASHER.

Your glassware speaks volumes about your business, your philosophy and your attitude to customers. After all, the glassware in which you present your drinks will form customers’ first impressions of your establishment and there’s nowhere to hide if it’s not up to scratch!

Impeccable presentation is important, and to achieve it, a foolproof glasswashing system is essential.

So, if the time is right to change up to a new machine, what should you be looking out for?

SIZE AND SERVICES

It’s vital to check the available space and the positioning of power, waste and water and, if in any doubt, call in an expert. Nelson provides this service free of charge as issues identified and addressed here ensure a seamless installation subsequently.

ENERGY AND WATER SAVING

Minimising your carbon footprint is essential, so check the credentials of any machines you’re considering. Certain features can significantly reduce energy and water consumption; including superior insulation, shallow wash tanks and the redeployment of rinse water. Some even harness and utilise the heat from the steam generated during a wash cycle.

WATER TREATMENT

Most of the UK is affected

by hard water which, as well as potentially leaving deposits on your glasses, can have a detrimental effect on your glasswasher, possibly even reducing its useful lifespan. There are treatment options that will ensure your glasses and machine remain limescale free.

NOISE OUTPUT

Assuming your glasswasher is sited front of house, noise output could be a factor. Check the decibel rating of any machine you’re considering to ensure it won’t overwhelm customers’ conversations.

EASE & SPEED OF USE

The best machines offer multiple programmes, meaning that there will be one for every eventuality –heavily soiling, rapid wash, delicate items and so on. Also, intuitive controls maximise water and energy efficiency while selfdiagnostics enable minor problems to be resolved long before they become an issue.

DELICATE GLASSWARE

Some machines, like Nelson’s Premium Advantage range, start each cycle very gently before gradually increasing water pressure, making them safe for even the most delicate glassware.

STORING GLASSES

Ensuring there’s somewhere to place baskets that have been removed from the glasswasher is important. If space is an issue, mobile racks can help as they can be sited where they’re needed and can double up as glass collection trolleys.

DRYING GLASSES

Glasses taken straight from a glasswasher will take a while to cool and dry, but the process can be condensed into 3 or 4 minutes with the help of Nelson’s innovative Glass Dry unit.

AFTERCARE AND SUPPORT

Check the level of support that’s on offer. As well as being able to rely on a professional annual service, should your machine ever malfunction, you need the absolute assurance that you’ll receive a rapid response.

www.nelsonwashonline.co.uk

Straits Bar at Pan Pacific

80 HOUNDSDITCH, LONDON EC3A 7AB

The rise in high-quality Hotel Bars this decade has been astronomical, and we’re delighted to share the success of Straits Bar at Pan Pacific London, situated a stone’s throw away from London hotspots Spitalfields and Liverpool Street. We had the privilege of sitting down with Alex Nieto, Senior Bartender at Straits Bar, to give us their story and detail their path to success.

Located within stylish five-star hotel Pan Pacific London, Straits Bar is an inviting yet elegant city drinking spot that offers glittering views of the city beyond. Perfect

for post-work drinks or weekend catchups with friends, the menu at Straits Bar showcases over 150 carefully curated champagnes, as well as a range of Asianinspired signature cocktails alongside classic serves. Straits Bar also boasts one of London’s most extensive non-alcoholic cocktails lists, with a true spectrum of flavour profiles available to choose from With ‘low and no’ options gaining popularity as consumers become more health-conscious, Alex shared some creations, “Guests can expect spectacular serves that are 0% alcohol, but every bit as delicious. The Berry Sensation is a

EXOTIC SOUR

The inspiration behind this mocktail is my background. I am from Ecuador and the lulo fruit is native to the low mountains of western South America. Today, they are grown year-round in numerous South and Central American countries.

My grandma used to make refreshing juices and ice cream out lulo, and I knew I could use this fruit to give my serve a unique flavour.

In my culture, people get together and enjoy food and refreshing drinks under the sun. My purpose in creating this drink was to drive this feeling and highlight my roots.

INGREDIENTS

Lulo Puree – 50ml

Homemade Sugar Syrup – 20ml

Lime juice – 25ml

Fresh Mint Leaves – 8 leaves

METHOD

Shaken. Add all the ingredients into your shaker, and shake it over lots of ice and pour it into your rock/whiskey glass.

unique, fruity yet smoky, aromatic mix of alcohol-free Seedlip Spice with lemon juice, blackberry syrup, cranberry juice and soda water; whilst the Straits Kitchen Sangria is a reinvention of the much-loved classic, made with Didier Goubet Organic Wine Grape Juice, cranberry juice and topped with fresh fruits and French Bloom.

“Other non-alcoholic delights include the Exotic Sour, comprising lulo juice – inspired by my Grandma’s homemade creations in Ecuador where lulo fruit originates – as well as homemade sugar syrup and lime juice, finished with fresh mint leaves.”

Paying homage to the Southeastern culture that inspires Pan Pacific London’s food offering at Straits Kitchen, Alex revealed how he incorporates this into his cocktail selection, “We noticed after a few months of opening that mocktails were becoming more and more popular with our guests, and can be as visually attractive, impressive, and creative as alcoholic choices. Hence, through thorough research and the support of my team, I have created one of the largest mocktail lists in London. This was a very exciting project, giving me

the opportunity to familiarise myself with more of the Southeast Asian culture for fruits, ingredients, and history, to bring some authenticity behind each drink.”

Hospitality operators will know that guest satisfaction and repeat business is dependent on the passion of your staff. Alex told us about his love for the craft of mixology, “I have always loved creating cocktails and offering them as if they were the best dishes in a Michelin-starred restaurant.

“Throughout my time at Straits Bar, I have had the opportunity to create and express myself freely, leading and teaching my team to do the same. I take my role very seriously, always striving to deliver not only a drink, but, most importantly, a memorable experience – no matter how complex or simple the ingredients of the serves are. My passion for mixology is also a love for constant research and experimentation, to create the most flavourful cocktails while using the most sustainable, surprising, and innovative techniques.”

Straits Bar’s success is certainly inspirational, and we gave Alex the tough

task of summing up the driving factors for this in a few words; “I am very grateful, not only to have the freedom to create, but also to lead my team with the values I cherish. I truly believe in integrity and humbleness, always helping each other as a team to lead the business to success by setting high standards for yourself and others. Indeed, I do think that when a business is thriving, the team will be proud and stay motivated. Furthermore, I’m a firm believer of leading by example, and I try every day to make work fun for us all, sincerely believing this transpires through to the guests and positively impacts their experience with us.”

I have always loved creating cocktails and offering them as if they were the best dishes in a Michelin-starred restaurant.

Sustainability

OUR SUSTAINABILITY FEATURE HAS YOU COVERED, WHETHER YOU’RE JUST GETTING STARTED OR WANT TO CONTINUE YOUR ECO-JOURNEY.

5 tips for summer sustainability

THE AMOUNT OF WASTE THAT IS PRODUCED BY THE HOSPITALITY SECTOR, AND THE ENVIRONMENTAL IMPACT THIS CAN HAVE, NEEDS TO BE AT THE FOREFRONT OF ALL OPERATORS’ MINDS. WE’RE ALL LUCKY TO BE PART OF AN INDUSTRY THAT LEADS THE WAY IN CREATIVITY AND DEVELOPMENT, SO IT’S IMPORTANT THAT THIS SPILLS OVER INTO SUSTAINABLE INITIATIVES TOO.

We kick off our sustainability focus with five ways that venues can improve over the summer months:

SOURCE LOCAL INGREDIENTS

Sourcing ingredients locally can reduce the carbon footprint associated with transportation, and also support local farmers and businesses. Bars can work with local farms and producers to source fresh ingredients for many areas of their business, especially including their drinks and food menus.

COMPOST ORGANIC WASTE

Bars generate a lot of organic waste from fruit and vegetable scraps, as well as leftover food and drink ingredients. By composting this waste, bars can divert it from landfills and create nutrient-rich soil for community gardens and farms.

ENERGY

Venues can reduce their energy consumption by switching to energy-efficient lighting and appliances, such as LED bulbs and Energy Star-certified refrigerators. This not only reduces the bar’s carbon footprint, but also saves money on energy bills. A lot of sustainable practices will also help to reduce the costs in your business and, therefore, boost profits.

ENVIRONMENTALLY-FOCUSED EVENTS

Hospitality establishments can use their platform to educate customers on environmental issues and promote sustainable practices. Hosting events such as beach clean-ups, recycling drives, and sustainable cocktail-making workshops, can raise awareness and inspire action. This will also help you bring in a new audience of eco-conscious consumers who choose to spend their money with businesses who keep the environment in mind.

WATER

Venues can use less water in the summer months by implementing several water-saving measures. One approach is to install low-flow faucets and toilets, which can reduce water usage by up to 60%. Another approach is to monitor and repair leaks promptly to prevent water wastage. You can also reuse water from ice buckets or bar sinks to clean floors and equipment. Additionally, bars can serve drinks in pitchers or carafes instead of individual glasses to reduce the number of glasses that need to be washed. By adopting these measures, venues can significantly reduce their water usage, save money on water bills, and promote sustainable practices.

You’re not going to become completely carbon neutral overnight, so starting by implementing some small, easy steps will really make a difference and get you started on your journey towards saving our planet.

Sustainable initiatives

TELL US ABOUT THE BRAND PAPER STRAWS LONDON…

Based in the UK, Paper Straws London is a family run business. We pride ourselves on making great looking, environmentally friendly and food safe paper straws, in a vast range of colours and sizes. We are BRCGS compliant; our straws are made using only high quality paper and direct food contact inks and glues, offering a full chain of custody and reduced carbon footprint. Whether you’re running a bar, restaurant, hotel, nightclub or simply entertaining at home, Paper Straws London has a product suitable for any occasion. We supply restaurant chains, hotel chains, pub chains no order is too big or too small!

WHY ARE YOUR PRODUCTS DIFFERENT?

In tests, our straws continually outperform

other paper straws, for durability, endurance and consistency during use. Customers will only need one, as they last the whole length of a drink!

WHAT IS THE IMPORTANCE OF USING SUSTAINABLE PRODUCTS IN THE HOSPITALITY INDUSTRY?

With increasing pressure from the ‘sustainability generation’ and the worsening climate crisis, hospitality businesses need to prioritise sustainable and ethical practices. Sustainable practices and good products also help reduce costs. For example, if a customer uses 3 paper straws in each of their drinks due to poor quality, the cost for one client may be negligible, but multiply that by 1 million clients and you not only have a cost saving on final product, but you have an

environmental saving on goods not having to be manufactured and shipped – reducing your carbon footprint. The UK is importing millions of straws which is not good for the environment or UK businesses!

www.paperstrawslondon.com

UK MADE SUSTAINABLY SOURCED PAPER STRAWS

Fully BRCGS compliant and manufactured using the highest quality materials including direct food contact inks (DFC).

We last the length of the drink!

In tests our straws continually outperform other paper straws for durability, endurance and consistency during use, saving you money as our Paper Straws truly are 1 straw per drink.

Buy direct from the manufacturer save £’s and support UK businesses.

All quantities catered for!

TIM CLIFTON, MANAGING DIRECTOR OF PAPER STRAWS LONDON, EXPLAINS HOW WORKING WITH THE RIGHT SUPPLIERS CAN IMPROVE YOUR BUSINESS’ CARBON FOOTPRINT.

Initiatives for a greener future

EVERYONE IS TALKING ABOUT SUSTAINABILITY, SO IT’S ESSENTIAL THAT YOUR BUSINESS HAS IT AT THE FOREFRONT OF ITS PLANS FOR THE FUTURE. DEPENDING ON THE WAY YOU’VE OPERATED OVER THE YEARS, EVERY VENUE HAS A DIFFERENT STARTING POINT IN THEIR JOURNEY TOWARDS NET ZERO.

Sustainable practices might be ingrained into the DNA of your business, as a key factor you have considered since its launch. You might have never considered the environmental impact of your operation, being too busy focusing on other areas whilst striving for success. Regardless of where you’re at currently in your sustainability journey, it can be daunting and difficult to think about how you can ‘level up’.

If ‘eco-conscious’ is a new mindset within

your venue, then limit your expectations. Any step, no matter how small, in the right direction, should be applauded. We should all be interested in working towards saving our planet, but even if this isn’t high on your priority list, the positive business effects of running a more sustainable venue should give you the nudge you need. Consumers are increasingly choosing the business that they spend their money in, based off their contributions towards sustainability, and this is prevalent within the on trade.

Viajante 87 is an intimate underground

hideaway bar in London’s Notting Hill, who operate with a ‘zero-waste drinks philosophy’. We spoke with Markus Thesleff, Founder of Viajante 87, who told us, “We have created an innovative cocktail menu through experimentation with crafting techniques. Our ethos is all about showcasing sustainability and zero-waste wherever possible, and waste and off-cuts are repurposed and recycled within the drinks program.

“The fruits and vegetables, many of which are taken from our sister restaurant

Los Mochis, are utilised from root to fruit and beyond, with salt rim garnishes being made from fruits and vegetables that have already been dehydrated for their juice.”

Viajante 87 run their own mixology lab, which has the goal of assisting them in their zero-waste philosophy. Markus told us, “Our mixology lab, one of only a few in London, uses fermentation and pickling techniques to increase the shelf life of ingredients, whilst sustainably innovating their serves. The unique cocktail menu sees a 100% agave menu with drinks created using zero-waste techniques, such as The Smoked Earth cocktail.”

If your venue doesn’t offer you the luxury that Viajante 87 has, there are other, simpler ways to improve your sustainable practices. One of the easiest ways to begin your journey is by working with suppliers who operate in an eco-friendly method. Beesou is a UK-sourced, honey-based aperitif, which is the first B-Corp certified aperitif, blended with British honey from the Cotswolds.

Beesou encourages sustainable methods and practices, and the honey used is 100% ethically sourced. What’s more, 10% of each purchase goes directly to the Bees for Development Charity, which promotes sustainable beekeeping to combat poverty, build resilient livelihoods and benefit biodiversity.

The importance of operating your business in an eco-friendly way is underlined by Dan Vorlage, Executive Director of the Steel Keg Association. The SKA is a global non-profit organization on a mission to help pubs, bars, restaurants, and breweries get even more out of their draft beer programs.

Dan explains: “The reality is, consumer traffic and purchasing habits at UK pubs, bars, and restaurants, hasn’t yet recovered from COVID-19. To bring that traffic back, operators need differentiators to make them stand out and appeal to customers”

One way to achieve this and to drive your footfall is to adopt greener habits, as he adds, “consumers are looking for authentically sustainable choices”. Providing your customers with an array of sustainably sourced products or adopting sustainable work practices is what will set your business apart from other competition, and will be the pull-factor in guests’ decision in choosing to grab a drink at your bar or pub.

Richard Stephens, Head of HEINEKEN SmartDispense® and Technical Services, echoes Dan’s opinion on the importance of sustainable practises to consumers.

Speaking on customer demand for sustainable approaches in the industry,

Richard reveals that, “recent research showed just how important sustainability is becoming to consumers. We found that almost half (46%) of 18–34-year-olds claim they would be more inclined to visit a pub if it was eco-friendly or took part in sustainable initiatives.”

Richard also highlights the importance of involving consumers in green initiatives, he continues: “Actively engaging with the local community and involving them in your sustainability ambitions can result in greater consideration of your business for different occasions - driving additional footfall and sales. Making your customers feel a part of the mission – and their positive response – is a clear indicator of the importance that sustainability now has in on trade purchasing decisions.”

With sustainability, rightly, becoming more important in the on trade, Bar Magazine have introduced The Environment Award to the 2024 Bar Magazine Awards schedule. This award will look to recognise venues, like Viajante 87, who keep sustainable practices at the core of their business operations. This can sometimes feel like a thankless task, so the 2024 BMAs are looking to provide a celebration of your efforts towards saving our planet.

Please let us know about your venue’s sustainability journey, and apply for The Environment Award, via www.barmagazine.co.uk/ barmagazineawards

While adopting sustainable initiatives is an attractive pull-factor for potential guests at your venue and increases both footfall and revenue, going green is sure to save your business extra-costs and is a great way to increase those profit margins. “When something has a sustainability advantage it’s also a sign of an economic advantage”, Dan from SKA adds. “Reusability is why draft beer from steel kegs deliver such important economic benefits to pub, bar and restaurant operators, economic

benefits that are more important now than ever.”

The concept of reusability is an important option to consider amongst the umbrella of the many sustainable approaches your business may adopt; reusability is a practise that is very simple and easy to implement and is both ethically and economically rewarding to your business. While you could make the switch to reusable steel kegs, other simple approaches you could adopt include making drinks refillable. This

reduces the number of glasses needing to be cleaned, therefore saving water and electricity, and reducing costs for your business.

Keeping costs low is becoming increasingly important to businesses during an economic period of rising energy costs, and many businesses will be covering all bases to ensure outgoings are kept to a minimum. Richard Stephens, Head of HEINEKEN SmartDispense® and Technical Services, highlights the importance of keeping costs down explaining that, “with energy pricing across the pub and hospitality sector expected to rise by at least 11% throughout the year, reducing the running costs of a site is at the forefront of everyone’s mind”.

Providing another angle on how to combat these rising costs while becoming more sustainable, Richard suggests investing in an energy audit: “The average pub energy costs are at least £20,000 per year, so investing in an energy audit can help identify and understand the specific high-energy areas within your property. Working with a registered EPC assessor can help recognise both no or low-cost behavioural changes which may be causing energy wastage, or site-specific investments that will have the biggest impact on your bills whilst minimising the disruption to the running of your pub.”

While being sustainable has, so far,

been more of an optional, trendy stance for bars and pubs to take, upcoming legislation means that businesses, by law, must adapt to greener ways. Richard states that, “upcoming changes to EPC legislation will require venues to reach EPC standard C by April 2027, then reach B standard in the following three years. The fine for non-compliance is expected to be £150,000 meaning improving efficiencies will become a business necessity”. With this in mind, it is important to consider how your business can begin working towards this sustainability standard. Richard adds, “starting on your sustainability journey sooner rather than later, no matter the scale of changes, will put businesses in a great place when it comes to meeting the EPC legislation changes and make your business more attractive to consumers”.

Though making the changes to sustainable practices and knowing where to start may seem overwhelming, the key thing to remember is that any small changes make a difference. Richard places emphasis on the importance of small changes and reassures us that, “no two businesses will have the same sustainability journey – it’s about starting somewhere.” He also provides us some advice on low to no cost changes your venue can make to begin your sustainability journey. Richard advises businesses to, “review and improve processes, such as clear guidelines for cellar cleaning and regular line cleaning to drive efficiencies and maintain great quality for the best customer experience, which could result in less wastage and less money being poured away on unusable pints.” Richard also advises venues to, “right-size your

cellar so you are not chilling empty space and make sure only drinks products are stored in cellars”. He explains, “storing the likes of ice machines and fridges, which pump out heat, will make your chillers work harder and make your equipment less efficient, look to relocate these where possible”.

Agreeing with Richard is Dr Laura Kirwan, Sustainability Lead at Nutritics, who stresses the importance of making small steps towards sustainability. She says “there is clear and growing consumer demand for businesses to take sustainability more seriously than ever, and we can confidently say that this trend will only increase over the coming years. Although the journey to net-zero is often seemingly complex and challenging, acting sooner rather than later will provide a

competitive advantage and allow you to set a new standard and stand out amongst your peers.”

Concluding, Laura makes an important statement regarding the journey of sustainability for businesses by affirming, “implementing sustainable practice is an excellent opportunity for businesses who want to stand out in a crowded industry, however, the key thing to remember is to always aim for consistent progress over instant perfection!”

It is clear that sustainable practises are becoming increasingly more important to consumers, as well as equally important to businesses in terms of reducing costs and meeting upcoming industry standards. Taking the next step towards greener initiatives, no matter how small, is crucial to ensure your business stays on top.

HEINEKEN’S SUSTAINABILITY INITIATIVES

• In 2021, HEINEKEN announced its 2030 Brew a Better World programme, a new set of ambitious commitments aimed at driving a positive impact on the environment, social sustainability, and the responsible consumption of alcohol.

• Heineken support thousands of operators using industry-leading draught solutions, SmartDispense™, who collectively save 60M pints of water, beer, cider and cleaning materials and 273 tonnes of CO2 every year.

• HEINEKEN-owned Star Pubs & Bars has also announced its ambition to decarbonise its estate of 2,400 pubs by 2040.

Greener pastures

WITH SO MUCH EMPHASIS ON HOSPITALITY VENUES REDUCING THEIR CARBON EMISSIONS, IT’S ALSO IMPORTANT FOR BRANDS WHO SUPPLY PRODUCTS TO THESE VENUES TO HIGHLIGHT WHAT THEY’RE DOING TO SAVE OUR PLANET. WE BRING YOU AN EXCLUSIVE INTERVIEW WITH CHARLOTTE STAINFORTH, MARKETING AND BRAND MANAGER AT FROBISHERS, WHO DETAILS THEIR PLAN TOWARDS A SUSTAINABLE FUTURE.

WHAT CAN THE DRINKS SECTOR DO TO HELP THE WORLD’S FIGHT FOR A SUSTAINABLE FUTURE?

“Sustainability is a key issue within the soft drinks industry, challenging the way we look at all aspects of the supply chain. At Frobishers, we believe it is our responsibility to preserve the planet for future generations, and we are continuously adapting our practices to become more efficient and innovative to reduce our environmental impact. This is so important to us, as a brand, and should be to everyone within the drinks industry.”

PLEASE EXPLAIN THE INITIATIVES THAT FROBISHERS TAKE TO BECOME MORE ECOFRIENDLY…

“As a carbon neutral company, we have taken steps to reduce our carbon footprint and have offset the remainder using carbon credits on approved projects. We track our carbon footprint officially, and it is calculated under the WRI Green House Gas Protocol Corporate Reporting and Accounting Standard.

“We have joined the United Nations Race to Zero campaign via the SME Climate Commitment. This is recommended by the government for SMEs, and is aligned with the Science Based Targets Initiative (SBTi) net zero trajectory.

“SMEs that make the SME Climate Commitment will be recognised by the

United Nations Race to Zero campaign, and join a wide range of governments, businesses, cities, regions, and universities around the world that are committed to achieving net zero carbon emissions.”

TELL US MORE ABOUT THE SME CLIMATE COMMITMENT…

“Every brand or company that is involved

with the association, makes a pledge; a list of promises that are core drivers for their business. Our pledge to the SME Climate Commitment states that:

“Recognising that climate change poses a threat to the economy, nature and society at large, Frobishers commits to take action immediately, in order to:

1. Halve our greenhouse gas emission before 2030

2. Achieve net zero emissions before 2050

3. Disclose our progress on a yearly basis

“It is also important to understand the impact of change we can implement through Corporate Social Responsibility and Biodiversity, with them being key pillars of our sustainability commitments. It’s not always easy to know where to start, so we’d recommend community support, charity donations, and wildlife projects.”

www.frobishers.com

STK Ibiza

AS THE TRUE PORTRAIT OF PARADISE ON THE SPANISH BALEARIC ISLAND OF IBIZA, THE MODERN, CHIC STEAKHOUSE BRAND STK BRINGS WORLD-CLASS CUISINE TO THE LUXURIOUS DESTINATION.

Since its launch in July 2016, STK Ibiza has established itself as the landmark venue and lives up to its reputation as a fashionable and entertaining playground for jetsetters, celebrities, VIPs and guests. STK Ibiza brings fine dining, design, music and

entertainment together.

STK Ibiza has set itself to be the most talked about, luxurious restaurant and lounge bar, and become a firm favourite in Ibiza’s dining scene, evidenced by the eclectic crowd that enhances the restaurant’s cosmopolitan feel.

Charlie Weaving, Partner at STK Ibiza, sat down with Bar Magazine to share all…

WHAT WAS THE INSPIRATION BEHIND STK’S BAR CONCEPT IN IBIZA?

The bar concept at STK Ibiza is about

cutting-edge theatre combined with flavours and wow factors; giant drinks for group sharing to enhance the food and entertainment experience.

HOW WOULD YOU DESCRIBE YOUR EXPERIENCE IN EXPANDING THE BUSINESS, AND HOW DID YOU GET THERE?

It’s about never dropping the standard. As much as it can hurt when you first open a restaurant and bar, especially a seasonal venue, you must keep the highest standard of quality, product and service. We choose quality over quantity with our bartenders. Three bartenders and two bar backs should be able to churn out 300 unique, first-class cocktails per night together with bottle service and other drinks.

TELL US A LITTLE BIT ABOUT YOUR F&B OFFERING AT THE BAR, AND THE CREATIVE CHOICES BEHIND IT…

We provide a full STK à la carte menu at the bar in Ibiza with outstanding food and incredible beverages to complement it. Some people prefer just to sit at the bar and have some oysters or seafood platters with Champagne, and others opt for signature cuts of steak and craft beer. We ensure that we can cater to all guests, whether it be those looking for a small, light bite or a luxury dining experience.

WHAT ARE YOUR GOALS, SHORT AND LONG-TERM?

We aim to keep growing, year on year. We have had the same team for 8 seasons now, and they just get better and better and more involved in the experience themselves, coming up with unique, world-class offerings season after season. This consistency means that all of our staff represent our brand and work towards our culture which helps our business grow.

WHAT ADVICE WOULD YOU GIVE TO UK OPERATORS LOOKING TO BE SUCCESSFUL IN OUR INDUSTRY?

The UK is a hard market currently, with high energy and cost of living prices, labour and product costs all being extremely high. However, our advice is to keep it simple but quality, and manage your costs with an iron rod. It’s essential to take care of great team members, support them, retain them and make sure you are always ready for some rough periods. Keep an eye on cash flow management but never lower your standards.