June 2024
With the warm weather well and truly upon us, an exciting summer season lies ahead for the industry. Though considered one of the busiest and demanding times in the year for wet-led venues and their staff, the coming few months are the perfect opportunity to delight revelling guests with exceptional service and serves.
In the midst of the summertime chaos – or fun! – we stand as your venue’s leaning post, offering essential expert advice and insights to guarantee smooth sailing over the coming months. This jam-packed issue will focus on Summer Cocktails, in which we take a deep plunge into this season’s hottest trends, offering insight into consumer favourites and fresh new flavour innovations. Within this extensive piece, we hear from the industry’s biggest brands including Disaronno –who open the feature – De Kuyper, FUNKIN Cocktails, Diageo and London Essence. Our accompanying Design focus will look to outdoor spaces – of course! – sharing creative tips on how your venue can make the most of the sunshine and offer guests an unparalleled summer drinking destination. With commentary from the most prestigious rooftop bars and terraces, we provide everything you need to know about creating the perfect outdoor oasis! Amongst these seasonal pieces, you will also find regular features including, Hospitality Heroes, Venue of the Month, Hospitality Around the World, New Creations and our Social Media Lookbook.
Enjoy!
EDITOR
Eleasha Pritchard ep@cimltd.co.uk
Cover: Bottlegreen Drinks www.bottlegreendrinks.com Facebook: bottlegreen Instagram: @bottlegreendrinks
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
Gwen Lee creditcontrol@cimltd.co.uk Tel 01795 509103
MARKETING MANAGER
Lucas Payne lucas@cimltd.co.uk
ELEASHA PRITCHARD EDITOR
@barmagazineuk Bar Magazine UK
SOCIAL MEDIA MANAGER
Lily Lawson socials@cimltd.co.uk
DESIGN & PRODUCTION
James Taylor
Grant Waters
SALES DIRECTOR
Tom Woollin
CHIEF EXECUTIVE
John Denning
Contents
12 HOSPITALITY HEROES
We feature Katie Kirwan, Head of Brand and B2C at DesignMyNight, as this month’s Hospitality Hero, who shares the story of her career in the industry so far.
15 BAR MAGAZINE AWARDS
We share the latest news on the BMAs 2025, with a very special afterparty location announcement!
25 SUMMER COCKTAILS
With the help of industry experts, we reveal the season’s hottest drinks trends, sharing invaluable insight into guests’ summer favourites and fresh new flavour innovations.
50 VENUE OF THE MONTH Seed Library.
58 NEW CREATIONS
Nico de Soto, Bartender and Owner at Wacky Wombat, shares an Australian-inspired twist on a Pisco Sour – V on P.
65 DESIGN
With expert commentary from some of the most prestigious rooftop bars and terraces, as well as leading outdoor specialists, we share invaluable advice on how to prepare your outdoor spaces for the warmer weather.
74 SOCIAL MEDIA LOOKBOOK
In line with the season, we share our favourite outdoor spaces snaps!
80 HOSPITALITY AROUND THE WORLD
Bar Les Ambassadeurs.
Belvedere Launches Striking New Global Campaign
Belvedere Vodka’s latest campaign stages an intriguing ensemble that includes two white 70’s Rolls Royce’s, crocodile boots, a dilapidated hacienda turned night club, a New Zealand cowboy, a banging soundtrack, and the legendary Future. What they share in common is the swagger of this cinematic spectacle that let the good times roll.
The three minute-length director’s cut opens on Future cruising in style along a dusty road at sunset. What follows is an atmospheric and humorous set piece showcasing Future in search of the new and elusive Belvedere 10. The highlight is a memorable face-off between Future and
Taika Waititi, who directed the campaign and is featured in it, executing an intricate and coded handshake. Their rhythmic moves are deployed with perfection that seals the deal between them, ultimately unlocking access to a bottle of Belvedere 10.
The all-star campaign is styled by Vogue Australia Editor-in-Chief, Christine Centenera. Photography by Atiba Jefferson who is one of the world’s premiere skateboard and culture photographers. Grammy award-winning Producer ATL Jacob, known for his frequent collaborations with Future, curated the original soundtrack.
Mast-Jägermeister UK Launches Teremana®
Tequila
in the UK
Teremana® Tequila, the premium small-batch tequila founded by Dwayne ‘The Rock’ Johnson and co-owned by Mast-Jägermeister SE, is set to launch in the UK this year. With distribution being exclusively managed by Mast-Jägermeister UK, Teremana® will be available across UK on and off-trade venues and retailers from June 2024.
The handcrafted, award-winning, smallbatch tequila is made at its own distillery, Destilería Teremana® de Agave, in the Jalisco Highlands of Mexico. In partnership with the Lopez family, third-generation agave growers and second-generation
tequila makers, Teremana® is crafted using fully mature, 100% Blue Weber agave, which is then slow roasted at low temperatures in small traditional brick ovens and distilled in handmade copper pot stills.
Teremana® Tequila, available in three expressions – Blanco, Reposado, and Añejo. Teremana® Blanco and Reposado will be available in the UK from June 2024 at select hospitality venues and retailers nationwide, with prices ranging from £40. Teremana® Anejo will be available later in the year.
For more information, please visit Teremana.com and follow on social media at @Teremana. Enjoy Responsibly.
Chapel Down Releases Limited Edition English Sparkling Wine
for Royal Ascot 2024
Chapel Down, England’s leading and most celebrated winemaker, has released a limited edition English sparkling wine to mark its inaugural year as the ‘Official English Sparkling Wine’ of Royal Ascot.
‘Chapel Down Royal Ascot Edition’ is a traditional method English sparkling wine made from Chardonnay, Pinot Noir, Pinot Meunier and Pinot Blanc. With extended ageing of 18 months on lees, the resulting wine is fresh, crisp and elegant with notes of apple, light red berries and brioche. Just 2,000 bottles of this exceptional wine have
been produced and are available with or without gift box.
Earlier this year, Chapel Down announced its latest partnership as the Official English Sparkling Wine of Ascot Racecourse. This is the first time in the 300-year+ history of the prestigious British racecourse that an English wine brand has become an official supplier.
The Royal Ascot Edition is available to purchase from the Chapel Down website and winery shop, as well as luxury retailer Fenwick. The wine is priced at £40.00 a bottle, or £240.00 for a six bottle case.
Summer Serves by Botivo
With its complex flavour profile, Botivo is the ultimate booze-free addition to both non and alcoholic cocktails this summer. Punchy in flavour, Botivo infuses apple cider vinegar with 5 fresh botanicals - rosemary,
ELDERFLOWER SPRITZ
INGREDIENTS:
25ml Botivo
100ml St Germain
100ml Prosecco
METHOD:
thyme, gentian, wormwood and orange zest - and is balanced out with wildflower honey. Extracting subtle flavours whilst maintaining a complex mouthfeel, Botivo is a consistently unique flavour experience, packed with bittersweet, herbal, and citrus notes and a long and dry finish.
DUSK ‘TIL DAWN
INGREDIENTS:
25ml Botivo
75ml Green Tea
Cucumber & Jalapeño
METHOD:
VK Enters Alcohol-Free Category with VK Blue 0.0%
The UK’s biggest RTD brand in the on-trade category, VK, is entering the alcohol-free market for the first time with the launch of ‘VK Blue 0.0%’.
The launch comes following shifting market dynamics and consumer behaviours, which have seen low and no-alcohol products become the fastest-growing category in the on-trade sector in the last year, according to Neilson (NIQ) data.
VK Zero maintains the signature, fruity
flavour profile synonymous with VK Blue, but with 0% alcohol content, providing a more inclusive option by appealing to those looking to reduce their alcohol consumption or abstain.
Unlike many competing brands in the category, VK Blue 0.0% offers an added caffeine boost (32mg per 100ml, similar to standard energy drinks), ensuring consumers stay energised throughout their night.
The Equiano Rum Co. Launches Ominira
The Equiano Rum Co. has announced the launch of Ominira, its first ever vintage rum, and first release from its Legacy Blends Series. Makers of the world’s first African & Caribbean Rums, Global Rum Ambassador and Equiano Co-Founder Ian Burrell and his team are leading by example in the category, at the forefront of innovation, guided by a desire to honour the brands’ namesake Olaudah Equiano.
Celebrating freedom of spirit with every bottle, the highly limited batch of 11-year-old vintage is a nod to Equiano the man (1745 - 1797), who was kidnapped and enslaved
at 11 years of age. Its name, Ominira means Freedom in Yoruba, the West African language predominantly spoken in Equiano’s birthplace of Essaka. In further recognition of the freedom fighter who changed the world, the aged and rested blend of Gray’s and Foursquare rums have an ABV of 52%, which reflects the age that Equiano lived to.
The exclusive batch of just 3,000 bottles is available to purchase on equianorum.com and is expected to sell out quickly. Retailing at £180, this launch reflects the growing category of ultra premium rum.
Shake and serve in tumbler with lemon slice.
Build and serve in a tumbler with lemon slice.
WiHTL & Diversity in Retail Celebrate Milestone Impact of 4 Million Employees
WiHTL & Diversity in Retail, the only Collaboration Community devoted to increasing equity, diversity and inclusion in the Hospitality, Travel, Leisure and Retail sectors, are proud to announce a significant milestone in their ongoing efforts to transform the industry. Following the addition of new Members such as Costa, Greggs, MSC Cruises and Popeyes, their collective impact now stands at over 4 million employees, marking a major step forward in their mission to
positively impact 5 million employees by 2030.
Founded by Tea Colaianni, WiHTL & Diversity in Retail have been at the forefront of addressing key challenges in workplace equality and inclusion in the Hospitality, Travel, Leisure and Retail sectors. This milestone reflects the success of numerous initiatives designed to enhance opportunities for underrepresented employees across these vital sectors.
The milestone is a result of several
Britvic Inspires and Upskills Hospitality Industry with New Training Platform
Britvic is revolutionising the mixed drinks landscape across on-trade with the launch of Mix with Britvic – a comprehensive and industry-leading training platform designed to inspire and upskill bartenders and hospitality professionals.
The industry continues to face ongoing challenges of staff retention, but with 76% of bartenders open to engaging with brands and training, there is a clear opportunity for a new educational platform that helps bartenders elevate their mixed drink skills and further their careers. This
is more important than ever as consumers are increasingly seeking more memorable experiences and look to bartenders for their knowledge, with 65% of consumers open to bartenders’ recommendations.
At the heart of Mix with Britvic is a digital training platform and comprehensive serve programme equipping bartenders with the skills and inspiration to elevate mixed drinks using Britvic’s vast portfolio to create over 10,000 serves - from morning coffees and smoothies, through to evening cocktails and mocktails. Spotlighting five core brands – London Essence Company, Mathieu
strategic initiatives, such as the crossindustry collaboration they foster, their award-winning Leadership Development Programmes and the boundless EDI resources created for the Community.
Teisseire, R. White’s, Britvic, and Pepsi – the platform also features educational videos on everything from how to create the perfect Mojito, through to advice on what garnish and glassware to use.
Heineken Refreshes the Great British Pub with £39m Programme to Upgrade and Reopen Pubs
HEINEKEN UK is investing £39m in upgrading and reopening pubs in its Star Pubs’ estate in 2024 – demonstrating its confidence in the resilience of the great British local in the face of global uncertainty. The move will create an estimated 1,075 new jobs.
A quarter (612) of HEINEKEN UK’s 2,400 pubs are in line for improvement, with 94 of these set for makeovers costing on average £200,000. The investment will also cover works to reopen 62 long-term closed locals in 2024. By the end of the year, HEINEKEN UK will have reopened 156 such pubs since the start of 2023, reducing the number of closed pubs in its estate to pre-pandemic levels.
The World’s 50 Best Bars 2024 Will Be Revealed in Madrid
on Tuesday, 22nd October
The annual list of The World’s 50 Best Bars, sponsored by Perrier, will be unveiled as part of a live awards ceremony in Madrid, Spain on Tuesday, 22nd October 2024.
Now in its 16th edition, the bar industry’s most prestigious ranking continues its mission to showcase the planet’s finest cocktail cities and will unite the global bar community in Madrid to recognise the achievements of the best bars in the world.
The Spanish capital will play host to the pioneering bartenders, bar owners and brands that have led the charge in shaping cocktail culture around the world in 2024.
The list of The World’s 50 Best Bars 2024 will be anonymously voted for by a gender balanced Academy of more than 700
bartenders, consultants, writers and cocktail specialists from around the world, with the results independently adjudicated by Deloitte. Details of the voting process can be
found at the bottom of this press release.
Further details on how to enter these special awards will be announced in due course.
The Drinks Trust Presents Ground-Breaking Partnership with the West Midlands Combined Authority
The Drinks Trust and The West Midlands Combined Authority are pleased to present its new ground-breaking pilot wellbeing initiative, conceived for Nighttime Economy Workers and devised by The Drinks Trust, the UK drinks and hospitality industry charity.
The UK is facing an employee absenteeism crisis due to stress and mental health problems. According to a recent survey of 900 businesses by the Chartered Institute of Professional Development, employee absences are at a 10-year high,
costing the UK economy over £18 billion in lost staff time. The survey highlighted stress as the reason for short-term absences in 76% of cases, poor mental health was cited for 63% of long-term absences, and 79% of UK employees reported some stressrelated absence in 2023. Noting that 46% of UK workers also say they’ve worked in recent months despite not feeling physically or mentally well enough to perform their duties, CIPD emphasised the need for companies to focus on preventative health and wellbeing strategies.
Ross Kemp to Front New Campaign Championing Smartdispense®
Actor, journalist and documentary maker, Ross Kemp, has joined forces with HEINEKEN UK to showcase the benefits of its industry leading SmartDispense® cellar technology in a highly engaging video series launching this month.
The new campaign, Ross Kemp Behind Bars, will follow Kemp as he visits great pubs up and down the country to find out how SmartDispense® helps licensees save over 20,000 pints per year of beer, cider
and water, and deliver the perfect pint every time.
It comes in response to new research showing the importance of serving great quality beer, with 60% of Brits admitting they have left a pub after one drink because they were unsatisfied with the quality of the serve1. Furthermore, 12% claim that when served a bad pint they won’t finish it and just leave1. The survey also shows that drink quality is the leading reason Brits would recommend a pub to others (31%)1, while
54% of pub-goers claim they are more likely to go to a pub if they know the venue had invested in equipment that could better ensure quality pints1.
Katie Kirwan
KATIE KIRWAN, HEAD OF BRAND AND B2C AT DESIGNMYNIGHT, REVEALS THE STORY OF HER CAREER IN THE INDUSTRY SO FAR, WHILE SHARING MORE ABOUT DESIGNMYNIGHT’S GOALS FOR THE FUTURE.
KATIE, PLEASE TELL US WHERE YOUR CAREER IN THE INDUSTRY BEGAN; DETAILING MORE ABOUT YOUR JOURNEY IN HOSPITALITY AND WHERE YOU FIND YOURSELF NOW. I actually started my career in music journalism, at a small download start-up in Camden, but knew it wasn’t where I was going to end up in the long run.
Given I was only 23 at the time, I saw an entry-level editorial role at DesignMyNight and loved the idea of dipping my toes into hospitality. DesignMyNight was an infant in business at this stage, with only around seven to ten employees in a small space in Shoreditch. Not only was it the perfect example of start-up culture – colleagues became life-long friends, dogs were weaving between our feet most days, and some of our sales team were on the ping pong tables more often than not – it was also an autonomous and fast-paced environment, where founders Nick and Andrew really expected us to own our roles and grow.
I don’t think I expected my role to grow into what it is now, I always thought I’d stick firm to my marketing roots, but, as the business changed, so did I. While I leap frogged from different content roles, focused on SEO and traffic-outcomes, all done in-house, my focus grew on leading DMN as a B2C business, and not just a publication.
I now lead a diverse team of around 17, across multiple verticals such as marketing, social and email, brand and PR, engineering and product, SEO, account management and customer excellence. I love my working day and the company we’ve grown, tapping in to everything from strategy and campaigns to business development and revenue.
PLEASE TELL US MORE ABOUT DESIGNMYNIGHT AND THE SOLUTIONS/SERVICES ON OFFER TO WET-LED VENUES. DesignMyNight has been on the scene for over 12 years now, created as a digital discovery platform to give the UK’s
consumers a base in finding great bars, restaurants, pubs and experiences in both their areas, and the areas they intend to visit. We benefit from being part of The Access Group, and pairing up with industry tools such Collins (reservations), Tonic (ticketing) and Soda (vouchers) to provide a fully-rounded hospitality experience for both industry customers and consumers alike.
Want to promote your brand, hospitality business and use our SAAS tools to get people through the door more efficiently? We’re here to support you. Over 3.9 million
people use DesignMyNight a month in the UK, Ireland and now Australia, and we expect this to grow at least 20% year on year.
WHAT DO YOU LOVE MOST ABOUT THE HOSPITALITY INDUSTRY?
Hospitality is truly vibrant; food and drink aren’t just business and profit and loss sheets (even though they’re important), they are passion, culture and shared experience, and everyone you work with in hospitality embodies that. If you find
someone in hospitality that doesn’t care about it, you notice, and they don’t tend to stick around in this industry for long. It’s truly a labour of love.
I also think lockdown showed me why hospitality is where I’ll continue to grow, in the future and beyond; the industry had to be tenacious and creative and was impacted like no other. Even coming out of the other side of the pandemic to continued challenges with macro environments and economy, it strives to win. I’m an Aries, so I’m all about that fighting spirit.
WHAT HAS BEEN AN IMPORTANT LESSON YOU HAVE LEARNT WITHIN YOUR CAREER?
I think the biggest thing that I have learnt over the past 11 years at DesignMyNight is how to prioritise and where to spend my energy.
I’ve learnt that it’s okay to have an idea, but it’s not okay to let that idea hold you back. I’ve also learnt that one of the worst things you can do with your time is not use it effectively, so I really do strive to be efficient always. Juggling isn’t just a skill reserved for the circus, and being able to park ineffective strategies and choose focus above all is something that I’ve felt helps take away from the noise and contributes to success.
WHAT WORDS OF ADVICE DO YOU HAVE FOR FELLOW HOSPITALITY PROFESSIONALS AND BAR MANAGERS/OWNERS?
One first piece of advice that I’d give to hospitality professionals and business owners is to let your voice and your personality carry you further than you may have given previous consideration to. We live in a day and age where authentic people benefit and true stories triumph, so, when looking at brand, social and tone, take it back to the beginning, and remember what you wanted to do and why, and use that to frame who you are to your customers and consumers.
A second piece of advice that I’d give is to allow yourself time every working week or month to stop, and take a step back and review your workload and priorities in your business. It’s easy to be a yes man and take on too substantial a list of ‘urgencies’, so I always find it really helpful to stop and look at my to do list, working through this using the MoSCoW prioritising method of must have, should have, could have and won’t have. Whether you’re opening a new venue or launching a marketing campaign, it’s really helpful to log ideas, thoughts and tasks this way to move everything into key pillars.
I love my working day and the company we’ve grown, tapping into everything from strategy and campaigns to business development and revenue.
WHAT ARE DESIGNMYNIGHT’S SHORT AND LONG-TERM GOALS?
Our short-term goals are to provide both excellent seasonal marketing for our customers, and also fantastic rooftop, beer garden, summer restaurant and outdoor experience suggestions for our consumers. Summer felt a long time coming this year, and we know our audience are craving to get outside, with searches increasing over 202% month on month at the moment. We also know that the Euros are a major footfall opportunity for wet-led venues and F&B sites that have converted their spaces to host screenings this year, so we’ll be
offering plenty of support around that too. We can’t share everything that DesignMyNight is planning to do long term, keeping some of our cards close and what not, but we can say that DMN’s journey continues with both customer and consumer at the forefront; not only will we be looking at ways we can support our customers with more marketing intent and data, we’ll also be looking at improving personalisation for our consumers, as well as rapidly growing our footprint in both bars and restaurants. As for growing regional and internationally? Watch this space.
Championing Hospitality
WE TELL YOU EVERYTHING YOU NEED TO KNOW ABOUT THE BAR MAGAZINE AWARDS 2025, SHARING AN EXCITING ANNOUNCEMENT OF THE OFFICIAL AFTER-PARTY LOCATION!
If you haven’t already heard, next year, the Bar Magazine Awards are back – championing the amazing industry for its second year! Taking place on 20th January at the Leonardo Royal Hotel London Tower Bridge, the BMAs 2025 will be back, bigger and better, once again shining a light on the incredible work of hospitality professionals up and down the country.
With the resounding success of the 2024 awards, there is even more reason to get involved in the BMAs 2025. Applying for one of the nine prestigious awards offers the opportunity to be recognised for your and your venue’s contributions to the industry – and in a room full of more than 300 esteemed hospitality professionals, what more could you wish for?
As well as a cause for celebration, the
Bar Magazine Awards 2025 presents the unique opportunity for you and your team to mingle with the industry’s greats, reconnect with fellow hospitality peers, meet new faces and form exciting business partnerships while raising a glass to the magnificent sector.
Our friend and rum fanatic, Ian Burrell, will be gracing the stage again as our exceptional host. Bringing a wealth of knowledge and experience, Ian will be leading the special night for hospitality, and presenting awards to the honoured winners. Alongside Ian, we are delighted to announce that the one and only Nicolas Medicamento, AKA Dr Cocktail, will also be returning to the BMAs 2025, offering guests an exclusive, feel-good masterclass – more to be revealed very soon!
Were you at the inaugural BMAs? If
Hosting the after-party is not only an honour but also a fantastic opportunity to showcase our venue, our dedicated team, and the exceptional quality we’ve worked hard to deliver since opening our doors.
2025 AWARD CATEGORIES:
MARKETING INNOVATION
THE ENVIRONMENT AWARD
BEST DINING CONCEPT
BEST MIXOLOGIST
BEST VENUE MANAGER
BEST VENUE DESIGN
LIFETIME ACHIEVEMENT
UNSUNG HERO
BEST HOSPITALITY GROUP
you were, you can expect even more fun next year. Attendance to the BMAs 2025 promises exceptional welcome drinks and canapés, complimentary serves from our sponsors’ pop-up bars, a delectable gala-dinner, night long entertainment, the opportunity to win-big at the charitypartnered raffle, as well as a ticket to the exclusive BMA after party!
We are delighted to announce that this year’s official BMA after-party location will be held at Florattica, East-London’s luxurious rooftop bar, where the celebrations will carry on into the early hours. Lara Barnett, Head of Marketing at Florattica, tells us, “At Florattica, guests
are treated to an unparalleled experience. Our cocktail menu offers a sensory journey through the aromatic world of flowers, perfectly complemented by an enchanting floral ceiling and unmatched views of London’s skyline.”
The team at Florattica are thrilled to be involved with the BMAs 2025, as Lara explains, “These remarkable individuals deserve an evening dedicated to celebrating their achievements. We’re thrilled to offer them a well-deserved break in our stunning 11th-floor venue, overlooking St. Paul’s and the shimmering lights of London’s Square Mile. Here, they can indulge in a night of exceptional service
and an unrivalled cocktail list, enjoying a magical setting that honours their successes well into the night.
“Florattica may be a newcomer, but we’ve always aimed to be a significant player in London’s cocktail scene. Hosting the after-party is not only an honour but also a fantastic opportunity to showcase our venue, our dedicated team, and the exceptional quality we’ve worked hard to deliver since opening our doors,” she adds.
So, what are you waiting for? Apply to one (or more!) of the prestigious Bar Magazine Awards today, to have a chance of being celebrated for your hard work and dedication by hundreds of hospitality professionals. Remember – you can nominate peers and colleagues too! Secure your tickets to hospitality’s hottest event now, available to buy at www.barmagazineawards.co.uk.
Award-Winning Flavour and Versatility
SASHA MCNEILLY, BRAND MANAGER AT SHS DRINKS, REVEALS MORE ABOUT BOTTLEGREEN, THE CORDIAL AND SPARKLING PRESSÉ BRAND WITH A PASSION
AND QUALITY.
“If the bottlegreen brand stood for two things then they would be flavour and versatility,” states Sasha McNeilly, Brand Manager at SHS Drinks.
“Bottlegreen’s range of flavours – across both cordials and sparkling pressés – is second to none and, when it comes to the in-outlet practicalities, busy bar-staff know that they can rely on our award-winning and highly versatile cordials to really deliver – be that for cocktails, mocktails or long drinks in general.
“But bottlegreen is about so much more than those two key attributes: The brand was born in the picturesque Cotswolds 35 years ago and all our products are made using a unique cold-filtration process traditionally employed by winemakers, water from our on-site spring, and highquality ingredients. Our products are free from artificial flavours, colours and sweeteners, and consumers value the brand for its ingredient integrity.”
Bottlegreen is both the UK’s No.1 adult cordial and the UK’s No.1 overall elderflower brand, with the best-selling lines in both its cordial and sparkling pressé ranges being the elderflower variants.
With 35 years’ expertise in flavourinspired drinks, we ensure that taste and quality are central to all bottlegreen products.
FOR TASTE
“Whilst hand-picked elderflower was the brand’s first flavour and remains central to the range, bar-staff can depend on any of our eight cordials to make wonderfully
flavoursome enhancements to mixed drinks.
“Bottlegreen is an unashamedly premium product; with looks fit to grace any bar
and a range to suit any taste, the brand warrants a place on any bartender’s ‘musthave’ list.” Bottlegreen is widely respected and its cordials won five medals in the Bartenders’ Brand Awards 2024, including one Category Champion accolade. “We also secured an impressive five Great Taste award wins in 2023, building on the four successes achieved in 2022.”
McNeilly continues: “As befits a category leader, we’re constantly innovating and seeking ways to meet evolving customer needs. Cocktail menus are frequently refreshed and we develop our offering to best support the in-demand flavours. Innovation is a key ongoing focus for the brand and in 2023 we introduced five new variants. Amongst the exciting cordial flavours that have featured recently are Mango & Passionfruit and Lime & Mint.
“Our principal flavour innovation for 2024 is on-trend delicate and fragrant Rose & Elderflower cordial which brings a delightfully floral twist to our range.
“Building on our long-held success as an ingredient in alcoholic drinks and addressing our objective to make life easier for staff in all types of bar setting, this year we launched our first pre-mixed alcoholic RTD. We’ve collaborated with distinguished English spirit distiller Edwards 1902 to launch a range of vodka spritzes. Available in three 5% ABV flavours – Elderflower; Raspberry; and Lime & Mint – the 250ml vodka spritz cans are perfect for venues where efficiency and speed of serve are paramount.
“Our advertising support centres on the ‘Add a Dash of Extraordinary’ theme which profiles bottlegreen’s ability to elevate drinkers’ serve experiences through incorporating vibrant, delicious high-quality flavours into alcoholic and non-alcoholic
THE ELDERFLOWER MARTINI
The floral nature of elderflower is a lovely addition to the striking combination of vodka and dry white vermouth, creating a summery twist on the classic.
INGREDIENTS (SERVES 2)
8 parts (200ml) Edwards Vodka
2 parts (50ml) bottlegreen Hand-Picked Elderflower Cordial
1 part (25ml) dry white vermouth
1 part (25ml) lime juice
Large handful of ice Lime, to garnish
METHOD
Put ice in shaker, add all liquid ingredients. Shake for minimum 20 seconds. Strain into glasses and decorate with a twist of lime zest.
drinks. Spanning outdoor, print and digital, the campaign illustrates how bottlegreen can enhance serves and make them that bit more extraordinary, employing witty lines such as ‘It’s like evening wear for water’ and ‘Put the pro in prosecco’.
“This year we’re augmenting our advertising with experiential activation at all Pub in the Park events. Bottlegreen will be mixing with the best and bringing a dash of
SUMMER RASPBERRY PASSION
The vibrant fresh raspberry captured by bottlegreen is a delightful cordial flavour to add to a mocktail.
INGREDIENTS (SERVES 2)
2 parts (100ml) Ocean Spray Cranberry
1 part (50ml) lime juice
1 part (50ml) Funkin Passionfruit Puree
1 part (50ml) bottlegreen Summer
Raspberry Cordial
1 egg white
6 freeze-dried raspberries and 1 passionfruit, to garnish
METHOD
Pour all liquid ingredients and egg white into a shaker; shake for 15 seconds. Add ice to the shaker; and shake again for at least 20 seconds. Strain into glasses. Cut passionfruit in half and spoon a few seeds on top of drink around edge of glass, then decorate with three raspberries.
Recipes courtesy of TV food and drink expert Andy Clarke.
the extraordinary to 100,000 attendees of the leading food and music festival tour.
“With 35 years’ expertise in flavourinspired drinks, we ensure that taste and quality are central to all bottlegreen products. Our cordials are popular with mixologists who appreciate that a little can go a long way, and our sparkling pressés are perfect for refreshing long drinks,” concludes McNeilly.
Britvic Launches New Training Platform
ARE YOU LOOKING TO UPSKILL AND PROGRESS YOUR CAREER IN HOSPITALITY?
FIND OUT HOW MIX WITH BRITVIC CAN HELP SUPPORT YOU.
Mix with Britvic is here to strengthen the mixed drinks landscape with a digital training platform and comprehensive serve programme that can provide you with all of the knowledge and inspiration you need to create more memorable mixed drinks.
BUT WHY?
The industry continues to face ongoing challenges of staff retention but…
• 76% of you are open to engaging with brands and training1
• 65% of consumers are open to your recommendations2
…so there is a clear opportunity for a new educational platform that helps you elevate your mixed drink skills and further your careers. This is more important than ever as consumers are increasingly seeking more memorable experiences and look to you for your knowledge.
FROM DAWN UNTIL DUSK
Britvic’s vast portfolio creates over 10,000 serve opportunities – from morning coffees and smoothies, through to evening cocktails and mocktails. The platform spotlights five of our core brands…
• London Essence Company
• Mathieu Teisseire
• R. White’s
• Britvic
• Pepsi
It also features educational videos on everything from how to create the perfect Mojito, through to advice on what garnish and glassware to use.
Find out more at www.mixwithbritvic.com.
IT’S EXPERTLY APPROVED
Mix with Britvic will offer bartenders the chance to receive an accreditation, which is in partnership with the British Institute of Innkeeping (BII).
Unique to Britvic, the platform has also been created in collaboration with a team of brand ambassadors, Hedonist Drinks, who are trained mixology experts with years of experience in the hospitality sector.
Carly Sims, Socialising Brand Director at Britvic, said: “Creating Mix with Britvic was a natural step forward for us as we identified an opportunity to equip bartenders with drinks inspiration and training to succeed. Our aim is to support outlets and passionate bartenders across the sector to inspire and provide actionable advice that will make an impact. We are committed to playing our part in the industry, leveraging the unique role Britvic can play in equipping bartenders with the knowledge and inspiration they need to create even more memorable mixed drink serves.”
STEVEN ALTON, CHIEF EXECUTIVE AT BRITISH INSTITUTE OF INNKEEPING (BII)
“The Mix with Britvic training will also be available via Workforce, the brand new free-to-use membership platform from the BII (British Institute of Innkeeping), offering support, training, development and career guidance for everyone across the pub sector and beyond. Both Britvic and the BII are committed to industry collaboration that innovates to nurture the talent and passion of team members across hospitality.”
RumFest Returns!
HAVE YOU HEARD? IAN BURRELL’S RUMFEST IS BACK AGAIN THIS YEAR, OFFERING HOSPITALITY PROFESSIONALS A CHANCE TO EXPLORE AND SPREAD THE WORD ABOUT THE WONDERFUL CATEGORY!
The world’s first and longest running Rum Festival, The UK RumFest, is back for its 18th year.
For nearly two decades, the RumFest, founded and owned by Global Rum Ambassador, Ian Burrell, has been the world leader in educating the UK hospitality industry on everything rum.
The three-day event attracts some of the world’s biggest brands, as well as leaders within the rum industry who share their knowledge through seminars and masterclasses. Leaders such as the awardwinning Richard Seale from Foursquare Distillery in Barbados; Dr Joy Spence from J Wray & Nephew in Jamaica; Luca Gargano owner of Velier Rum company in Italy; Asabel Morales, the master of rum from Havana Club in Cuba and Barbadian Trudiann Branker, the current master blender of Mount Gay Rum, will share their expertise to the RumFest guests.
Over the three days every October, thousands of rum lovers get to sip, savour and taste over 400 different rums that have
been crafted in all four corners of the world. The festival is key for anyone that wants to learn about the category, especially the hospitality industry, as they are personally on the ‘front line’ in spreading rum knowledge to general consumers. There is no official “Rum School” or “Rum University” to learn about rum, but The UK RumFest is the next best thing as education is an important factor as to why the event exists.
“The main purpose of The UK RumFest is to “Edu-Tain” and empower potential new rum ambassadors who will go forth and spread the gospel according to rum”, said Ian Burrell.
“We are the ONLY rum event in the UK that focuses on not only just the liquid in your glass, but also on the culture and history behind the making of the spirit. This is hugely important to the category and a message that is forgotten by many other Eurocentric rum events,” he adds.
In recent years the Trade Day also dubbed the “Bartenders Day” has grown
to become the best place for the UK bar industry to immerse themselves within the category. This year will see the inaugural RumFest Bartender of the Year cocktail competition where contestants will have to create a cocktail using any rum that is exhibiting at the show and any flavour of Re’al Infused exotic purees, who are one of the show’s headline sponsors.
Limited tickets for this year’s trade day will be available from 1st July on the RumFest website www.rumfest.co.uk or complimentary tickets can also be attained any of the exhibiting rums brands.
THE UK RUMFEST – THE BARTENDERS &
TRADE DAY
Monday 14th October 12pm to 5pm
ILEC Conference Centre, 47 Lillie Rd, London SW6 1UD
MONDAY 14TH OCTOBER
ILEC CONFERENCE CENTRE
47 LILLIE RD, WEST BROMPTON, SW6 1UD
DOORS OPEN: 12PM 5PM www.rumfest.co.uk
HOSPITALITY TRADE ONLY
Hosted by the award winning
The World’s first & longest running Rum festival is back for it’s 18th year, showcasing the world’s best rums. With more seminars, more tastings, more masterclasses and more Rums than any other UK Rum show; The RumFest is a must for anyone in hospitality seeking to master the category of Rum. So book your limited tickets now at Rumfest.co.uk or e -mail info@rumfest.co.uk
Summer Drinks
IN LINE WITH THE SEASON, WE WARM YOU UP WITH SOME SUMMER SERVE INSPO!
La Dolce Vita!
THE DIUK DRINK DEVELOPMENT TEAM SHARE FIVE TOP TIPS TO MAKE THE MOST OUT OF SUMMER SERVES THIS SEASON.
EMBRACE VERSATILITY
Offer a diverse range of cocktails that cater to evolving consumer preferences, such as classic, beloved cocktails like the Godfather or Disaronno Sour, as well as modern creations like the effervescent and tangy Disaronno Fizz. With 1 out of every 10 cocktails sold in the onpremise being Spritz-style serves, venues have immense potential to utilise diverse spirit and liqueur categories, topped with a broad range of flavoured sparkling sodas.
EXPLORE NEW TRENDS
Stay informed about emerging trends in the beverage industry, such as the growing popularity of low and no alcohol cocktails and Spritz-style serves. Incorporate these trends into your summer menu offerings to capitalise on changing consumer preferences and cater to mindful drinkers who still crave the treat element of a cocktail. Don’t be afraid to experiment with twists on classic cocktails, either. Bring a touch of flavour pizzazz to the familiar cocktail mix with creations like the Velvet Colada, a combination of Disaronno Velvet, milk, coconut, and pineapple – light, creamy, complex, and moreish!
ENHANCE THE GUEST EXPERIENCE
Create an inviting and memorable atmosphere for your guests by sprucing up your outdoor areas and taking advantage of your suntrap gardens. Ensure the summer menus are available on every table and that you’re well-stocked on garden-friendly cocktail glassware. To drive further engagement with your guests, consider fun promotional ideas – like offering a free Isolabella Limoncello Spritz on the hottest day of the year to the first 30 guests! That will certainly drive footfall.
OPTIMISE OPERATIONS
Streamline your operations to ensure efficiency and consistency in serving cocktails, particularly popular options like the Limoncello Spritz or Disaronno Fizz. Consider offering a dedicated Spritz menu with a variety of simple-to-make fizzy cocktails. Spritzes served in larger formats such as carafes, jugs, or even cocktail trees also encourage upselling and maximize profitability, leveraging the growth potential within the liqueur category to boost sales and revenue. Sharing serves remain popular as good value indicators to guests but also enable the bartender to prepare more drinks quicker.
FOCUS ON SEASONALITY
Take advantage of seasonal ingredients and flavours to create long, refreshing, and effervescent drinks that resonate with guests and represent the sunny season. Incorporate seasonal fruits, herbs, and spices into your cocktail offerings as garnish to evoke a sense of freshness and excitement, enhancing the overall guest experience and driving repeat business as well as organic user-generated content on your socials. Try a sprig of mint in your Limoncello Spritz or a freshly peeled lemon zest in a Disaronno Fizz this summer!
An Italian Summer
BOASTING LUXURY AND VERSATILITY, DISARONNO IS THE MUST-HAVE SPIRIT FOR WET-LED VENUES THIS SUMMER. THE DIUK DRINK DEVELOPMENT TEAM REVEALS MORE ABOUT THE BRAND BELOW, DETAILING HOW DISARONNO’S TWO EXCEPTIONAL VARIATIONS CAN CREATE A RANGE OF SPECTACULAR SEASONAL SERVES.
PLEASE TELL US MORE ABOUT DISARONNO; WHAT IS THE STORY BEHIND THE BRAND?
Disaronno Originale Amaretto has a rich history which dates back some 499 years. With a history dating back to the Italian Renaissance, Disaronno has a heritage that few other brands can match. Its recipe, which truly has been closely guarded and passed down through generations, reflects
centuries of tradition and craftsmanship. Only one person at Disaronno knows the true recipe to this amazing golden liquid. Brands with such great success are usually swift to multiply. However, Disaronno stayed close to the roots and in nearly half a century only diversified once – with the release of Disaronno Velvet cream liqueur. Velvet is a light weight cream, honouring the flavour profile of the original recipe
Disaronno’s sweet and nutty flavour profile adds a delightful twist to summer cocktails, providing a refreshing and indulgent taste experience that appeals to a wide range of consumer palates.
VELVET BATIDA
75ml Disaronno Velvet
75ml Coconut Water (or coconut mixer)
– marzipan, vanilla and a hint of spice enriched with dairy cream. Delicious on its own, and sensational in cocktails.
WHAT SETS THE BRAND AND THE LIQUID APART FROM OTHERS?
Disaronno boasts a distinctive, marzipanheavy flavour profile that sets it apart from other amaretto liqueurs. Its unique blend of sweet and nutty notes is instantly recognisable and beloved by drinkers worldwide. Iconic branding must also be recognised. The distinctive bottle design and golden label of Disaronno make it
50ML
instantly recognisable on bar shelves in the UK and around the world. Its iconic branding has become synonymous with quality and sophistication in Amaretto category.
WHAT MAKES DISARONNO AN ESSENTIAL FOR WET-LED VENUES; HOW CAN DISARONNO BE USED IN A RANGE OF SERVES AND APPEAL TO A RANGE OF DIFFERENT GUESTS?
While Disaronno is delicious on its own, it’s also incredibly versatile in cocktails. From classic drinks like the Amaretto Sour to modern creations like the Disaronno Fizz, it adds depth and complexity to a wide range of beverages.
IN TERMS OF CREATING THE PERFECT SUMMER SERVES, HOW IS DISARONNO A GREAT ADDITION TO BARS THIS SUMMER?
Disaronno’s sweet and nutty flavour profile adds a delightful twist to summer cocktails, providing a refreshing and indulgent taste experience that appeals to a wide range of consumer palates. Whether mixed with fruit juices, soda, or other spirits, Disaronno pairs well with a variety of ingredients commonly used in summer cocktails. Its versatility allows bartenders to create innovative and flavourful drinks that are perfect for warm weather enjoyment giving the familiar tasting notes to brand new signature serves.
DISARONNO FIZZ
Disaronno Originale Amaretto
25ml Lemon Juice
Top up with Soda Water
Shining Serves
WITH THE HELP OF INDUSTRY EXPERTS, WE REVEAL THE SEASON’S HOTTEST DRINKS TRENDS, SHARING INVALUABLE INSIGHT INTO GUESTS’ SUMMER FAVOURITES AND FRESH NEW FLAVOUR INNOVATIONS.
Cocktails are synonymous with the warmer weather, and with summer well and truly here, now is the time to change up your venue’s serves to reflect the season! While offering new and exciting serves that align with the sunshine is key in elevating guests’ summer drinking experiences, it also offers the perfect opportunity to boost sales and appeal to wider audiences.
Commenting on the value of cocktails to wet-led venues, Jennifer Runciman, Head of Category Development, On Trade at Diageo GB, explains, “We know that the cocktail market is one that is particularly popular amongst consumers currently – in fact, it is worth over £688m in the On Trade1. This provides a golden opportunity for operators to encourage footfall and create great experiences for their customers by leveraging this trend.”
Ben Anderson, Marketing Director at FUNKIN COCKTAILS, agrees stating, “Cocktails have broken free from their old stereotypes and are now enjoyed
Crafting the perfect summer menu requires a blend of tradition and innovation.
anytime, anywhere. As the weather heats up and Brits seek out sunny terraces and outdoor bars, cocktails continue to steal the spotlight on menus, offering venues a golden opportunity to boost sales.”
When it comes to curating the perfect summer serves menu, it is essential to look to rising trends in the industry, while also maintaining versatility to ensure a wide range of guests’ preferences are met. Ben urges, “Crafting the perfect summer menu requires a blend of tradition and innovation. It’s safe to say classics never go out of style, making up more than half of all orders, so it’s essential for even the most innovative venues to keep their bars stocked with popular flavours and feature timeless classics on their menu.”
Speaking further on guests’ loves for
classics, Ben states, “The Pornstar Martini continues to lead the charge as the nation’s favourite, accounting for 16% of all orders. Berry, fruity and citrus options continue to rank highly, with creamy and coffee-flavoured cocktails following close behind. The FUNKIN COCKTAILS range of Pro purées, syrups, liqueurs and mixers caters to all these trending flavour profiles, allowing you to cash in by serving up classics and crowd pleasers.”
Jennifer agrees, revealing, “Research has also shown that people are opting for classic cocktails. The likes of Passionfruit Martini cocktails, Mojitos and Long Island Ice Teas tend to be what consumers look for, with 52% saying classic cocktails are their first choice2 .
“With this in mind, operators would
benefit from stocking spirits which form the base of popular, well-known cocktails. Remember, not all cocktails need to be hand shaken and there are many mixed drinks that can be poured that deliver on this expectation such as Spritz serves and G&Ts – which are often considered synonymous with summer,” she adds.
Offering twists on classics, perhaps with seasonal ingredients, is an effective way of meeting the preferences of a wide array of guests – from those that love tradition to those who a little more curious to try something new.
Jonathan Dennys, Head of Portfolio at Mast-Jaegermeister UK, supports this, stating twists on classics are a must for summer menus. “By offering variations on classic cocktails, wet-led venues have a prime opportunity to elevate their drink menus this summer. This approach not only capitalises on existing consumer awareness but also provides an avenue for upselling, enticing patrons to explore premium versions of traditional favourites.
“An example of this is Teremana Tequila’s People’s Margarita, which features a dash of pineapple to add a refreshing summer twist to a familiar favourite cocktail,” he adds.
Sheyan Patel, Chief Commercial Officer at The Lost Explorer Mezcal, agrees, “Guests usually look for something that they are familiar with or have heard of. On trend riffs on classic cocktails always work well.
“This could be with categories such as Mezcal which has seen phenomenal growth recently – so classics such as Margaritas and Negronis but with a great balanced and
The success of summer promotional offers often hinges on visibility and convenience.
approachable Mezcal, like The Lost Explorer Espdain, are great choices,” he finishes.
For inspiration on hot new twists-onclassics, social media is a great indicator of what’s popular among guests, particularly the younger demographic. Lee Hyde, Senior Beverage Expert at MONIN, explains, “Keeping abreast with social media trends can play into the hands of operators. For
example, The Hugo Spritz (an elderflower twist on the spritz) was named as the cocktail of 2023 by TikTokers3, whilst pink Barbie cocktails also saw high levels of engagement around the release of the film. Historically, the on-trade influenced home cocktail making, but now we’re seeing the opposite, with bars jumping on social media drink trends that started at home.
“Iced coffees is another product that has benefitted from social media, with #icedcoffee generating over 11.6 billion views on TikTok in January 20244, and more and more variations cropping up in coffee shops across the summer months,” he adds.
As the role of social media and usergenerated content in consumers’ habits continues to climb, it is also worth considering adding a few ‘Instagrammable’ serves to your menu, which can increase awareness of your venue and ultimately, drive footfall.
Lee reinforces this by explaining, “The aesthetic appearance of serves also helps attract consumers, particularly the social media-focused Gen Z demographic. 31% of consumers post pictures of their cocktails on social media “almost every time” they order5, so it’s important to ensure serves are visually appealing as well as delicious to maximise exposure.”
Looking to specific categories set to shine
this summer, tequila’s popularity continues to soar – and with its extreme versatility, it makes a great addition to summer serve lists. Jonathan delves deeper into guests increasing curiosity with the category, stating, “With a growing interest in the Tequila category, the spirit is a summer must-have for any cocktail menu looking to stay current and enticing. Whether it is served as a Margarita, Paloma, Ranch Water or neat, Tequila offers the consumer both long and short alternatives to accommodate every preference, while also providing a spectrum of options that cater to the complexity the venue is comfortable serving.”
Creating exceptional summer drinking experiences for guests goes beyond merely offering a great tasting seasonal menu; it is crucial for venues to look to other elements like exciting promotions to create a buzz and also drive sales.
Lee reveals the growing demand of experience in the on-trade, as he states,
GINGER SPICY MARGARITA
INGREDIENTS:
20ml MONIN Ginger concentrate
20ml MONIN Triple Sec liqueur
50ml Tequila blanco
25ml Fresh lime juice
METHOD:
Add all ingredients to a cocktail shaker, shake well then fine strain into a coupette glass. Garnish the glass with a salt rim, lime peel and ginger slice, and serve.
Historically, the on-trade influenced home cocktail making, but now we’re seeing the opposite, with bars jumping on social media drink trends that started at home.
“Visits to ‘experiential venues’ compared to traditional on-trade options have increased over the past year. Bars without the option of a physical experience are evolving their drinks menus to create an experiential element, whether through themed menus, collaborations, sharing cocktails or bottomless brunches.
“This is where the use of different syrups, fruit mixes and concentrates can easily help add new elements to the menu, helping you tap into trends, differentiate your offering from competitors, and offer serves not easily replicated at home. As the market remains challenging, creativity in food, drink and experience aspects will be key to the success of operators going forward,” he adds.
Ben echoes this, explaining, “Promotional offers are a fantastic way to entice customers and drive footfall. Consider offering special deals on cocktails during happy hours or key occasions such as the Euros to attract a diverse crowd. With FUNKIN’s range of premium cocktail mixers and purees, venues can create enticing promotions without compromising on quality.”
It is worth noting that promotional elements and marketing go hand in hand, and so, to effectively draw the guests in,
leveraging social media is key. Jonathan explains, “The success of summer promotional offers often hinges on visibility and convenience. Simply offering seasonal promotions isn’t enough; it’s crucial to ensure that consumers are aware of these offerings.
“Leveraging social media channels to amplify promotional messages can significantly increase visibility and attract patrons while providing different levels of packages can help streamline the decision-making process, making it easy for customers to trade up to more premium experiences,” he adds.
Ultimately, to curate the perfect summer serves list for guests this summer, it is crucial to make room for some fun twists on classics that appeal to both, the guests who love tradition and those who are interested in innovative flavours. It is also worth looking to social media trends to ensure you are staying ahead of the curve and appealing to a wider audience, particularly the younger demographic.
1. CGA Mixed Drinks Q1 2022-2023 – Volumetric sales data
2. Mixed Drinks Q3 2023: Sample size 997
3. The Drinks Business: Top Drink Trends on TikTok (Aug 2023)
4. TikTok Insights, January 2024
5. CGA Mixed Drinks Report Q3 2023
Smirnoff Spicy Margarita
JENNIFER RUNCIMAN, HEAD OF CATEGORY DEVELOPMENT, ON TRADE AT DIAGEO GB, SHARES A FIERY HOT SERVE FEATURING SMIRNOFF’S NEW SPICY TAMARIND – JUST IN TIME FOR THE WARM WEATHER!
Vodka forms the base of the most popular cocktail in GB – the passion fruit martini1, so it’s no surprise that we recommend it as a must stock spirit behind the bar. As the number one selling spirit in the ontrade in GB2 with 5.4m drinkers3, Smirnoff has continued to stay ahead of the curve through innovation.
The most recent being, Smirnoff Spicy Tamarind, promising a sweet-meets-spicy flavour, just ahead of the summer months. Crafted with juicy tamarind fruit, notes of zingy lime, spice from a mix of chillies and the smooth taste of Smirnoff vodka, the bold new drink aligns the growing demand for spicy flavours, leading the way in GB food and drink culture.
The new liquid is set to shake up the category providing people with the opportunity to experience new and exciting flavours. Smirnoff Spicy Tamarind’s distinctive flavours can be savoured as part a range of different serves including mixed drinks such as Smirnoff Spicy Tamarind and Lemonade. Tapping into the demand for popular margarita serve, the Spicy Smirnoff Margarita cocktail turns a classic on its head, using Smirnoff Spicy Tamarind as the base.
Smirnoff Spicy Margarita is the perfect accompaniment to a variety of dishes due to its dynamic flavour profile, helping to elevate occasions and bring people together.
WHAT TO STOCK
Stocking popular brands behind the bar can help operators to engage with customers and encourage them to explore the wider drinks options featured on menus. 72% of people choose a high-quality cocktail when out4, therefore using a spirit as a base from a brand that is renowned for its taste assurances can help to give guests confidence in their drinks choices.
Smirnoff has continued to successfully spearhead growth within the flavoured spirit category and its range spans a collection of exciting flavours. In fact, flavoured vodka is performing well5, and the brand has tapped into this demand by introducing innovations including Smirnoff Raspberry Crush, Smirnoff Mango & Passionfruit Twist and Smirnoff Berry Burst. Stocking a good selection of flavoured spirits from trusted brands means operators can offer high-quality serves featuring flavour profiles which are simple to execute.
HOW TO SERVE
The beauty of Smirnoff being so versatile is that it lends itself well to a range of flavours and serve combinations. We know that classic cocktails continue to be people’s top choice, and venues’ signature serves tend to be popular, with 52% of consumers preferring to opt for a well-known drink6 Smirnoff’s latest innovation provides venues the opportunity to add a unique twist on these much-loved serves whilst providing them with taste assurances thanks to Smirnoff’s brand recognition. It opens the door for experimentation, giving venues the inspiration to refresh menus. We know cocktail drinkers are willing
INGREDIENTS:
50ml Smirnoff Spicy Tamarind (30% ABV)
25ml Lime juice
25ml Sugar Syrup
Top with soda water
GARNISH:
Lime wheel
Chilli Sea Salt Rim
Jalapeño
METHOD:
Pre-prepare a tumbler glass with a rim of chilli sea salt. Then, add the Smirnoff Spicy Tamarind, lime juice and sugar syrup to a cocktail shaker with ice. Shake to mix and fine strain into the pre-prepared tumbler over fresh ice. Top with soda water, garnish and serve.
to spend more, prioritising quality of experience over quantity7. Using popular spirits and new variants such as Smirnoff Spicy Tamarind means that operators can feature new serves on menus, offering people the chance to trade up their drinks choice as well as enjoy a cocktail alongside food occasions. Smirnoff Spicy Margarita is the perfect accompaniment to a variety of dishes due to its dynamic flavour profile, helping to elevate occasions and bring people together. Its zingy flavour profile also adds zest and something fresh and new to classic mixed drinks.
The cocktail is served in a tumbler glass with a rim of chilli sea salt to complement the drink, finished with a lime wheel and jalapeño to marry all the flavour elements together.
WAYS TO MERCHANDISE
Visibility is key and it is important to communicate new drinks choices through effective merchandising and marketing strategies. For example, during the warmer months, featuring new drinks on outdoor
chalkboards can help to inspire customers to explore new options.
Particularly when featuring new spirits, operators should consider how they debut these to customers and their hero serves. Creating a focal point on the backbar alongside its counterparts is a fantastic way to demonstrate the venues diverse range. Operators could also consider making space for its own standalone position by the bar.
For more information on how to make the most of your spirits range, operators and bar staff can head to www.diageo-one.com for serve advice, merchandising tools, social media assets and more.
1.
5.
Ginger Lime
JENNIFER RUNCIMAN, HEAD OF CATEGORY DEVELOPMENT, ON TRADE AT DIAGEO GB, INTRODUCES GINGER LIME, A REFRESHING SERVE SHOWCASING THE VERSATILITY OF CAPTAIN MORGAN’S BLACK SPICED RUM.
The rum and rum-based spirit category is incredibly versatile and is enjoyed all-year-round. There are many different ways to enjoy the spirit – whether you like it ‘on the rocks’ or in a daiquiri, there’s a serve to suit a range of different taste preferences.
And now, thanks to innovation, there’s even more variations of the spirit available to enjoy as part of wider serves. This begs the question, how can operators and bar staff leverage the category to ensure their menus are kept up-to-date, relevant and exciting?
WHAT TO STOCK
Whilst we know there is appetite for rumbased spirits amongst consumers, there is still education to be done in order to make the most of the category. Operators would benefit from trying to find ways to leverage rum flavours and experimenting
with seasonal serves. The rum category is a diverse one with many brands having created a range of new flavours.
Captain Morgan – which is the number one rum-based spirit brand in GB1 - has innovated over the years to bring people a range of different variants to enjoy. The portfolio includes flavours such as Captain Morgan Original Spiced Gold (35% ABV), Captain Morgan Tiki (25% ABV), and Captain Morgan Sliced Apple and most recently launched Captain Morgan Black Spiced (40% ABV) - featuring notes of vanilla, black cherry, and caramel.
To make the most of a rum range, it is worthwhile stocking popular rum brands alongside its flavoured counterparts.
People that trust Captain Morgan are more likely to opt for a flavoured Captain Morgan spirit drink the next time they visit as they enjoy exploring everything that the rum-based spirit category has to offer.
HOW TO SERVE
First and foremost, getting the basics right is key. We know that staff are short of time – but we also know that consumers are looking for premium experiences and see going out for drinks as an affordable luxury. In fact, 67% of people say that eating and drinking out is the treat they most look forward to2. Therefore, using rum as a base for simple, great-tasting serves is a great way to get customers to buy into a drinks menu and a rum range. For those that may not have the time or expertise behind the bar, operators can use rum-based spirits to elevate a drinks range too. Simple drinks such as a rum and cola, served with ice, in the appropriate glassware and with a garnish is just one way to get buy in from customers.
Captain Morgan Black Spiced, for example, tastes great neat, on the rocks, as well as with cola, ginger beer or as a base for an exciting twist on an Old Fashioned serve.
WAYS TO MERCHANDISE
Now that you have the right spirits stocked
INGREDIENTS:
50ml Captain Morgan’s Black Spiced (40% ABV)
150ml Ginger Beer
Squeezed Lime Wedge
Orange Zest & Lime Wedge, to garnish
METHOD:
Build ingredients over ice in a chilled highball glass, stir briefly and garnish.
Captain Morgan Black Spiced, for example, tastes great neat, on the rocks, as well as with cola, ginger beer or as a base for an exciting twist on an Old Fashioned serve.
and are serving them in the most effective way, it is important to be using the right merchandising and marketing tools. This will help increase visibility of a rum range. Hero-ing rum-based spirit serves by promoting these on social media, on chalkboards, or on table tents will bring your rum range front of mind, inspiring customers on serves they can enjoy.
Thinking carefully about how spirits are organised on a backbar can also be beneficial. For example, using optics helps draw customers’ attention to particular brands. This in turn will provide them with taste reassurances, making them more likely to explore other rum-based spirits on offer. Optics are also particularly useful during busy trading periods as they
decrease spillage, ensure consistent quality and taste of spirit alongside speeding up service.
Operators would benefit from thinking about where they organise their rum-based spirits range. By placing the largest bottle in the centre and aligning bottles from light to dark helps customers navigate a range.
For more information on how to make the most of your spirits range, operators and bar staff can head to www.diageo-one.com for serve advice, merchandising tools, social media assets and more.
De Kuyper
WE SHOWCASE DE KUYPER’S WONDERFUL RANGE ON OFFER TO WET-LED VENUES, SHARING SOME SUMMER SERVE INSPIRATION ON THE WAY!
Leading Liqueurs
HANNEKE DE BRUIJN, GLOBAL MARKETING MANAGER FOR DE KUYPER, TELLS US MORE ABOUT THE BRAND, DELVING INTO THE REASONS WHY DE KUYPER LIQUEURS ARE TRUSTED AMONGST THE INDUSTRY’S MOST PRESTIGIOUS BARTENDERS.
PLEASE TELL OUR READERS ABOUT DE KUYPER, DETAILING MORE ABOUT THE STORY AND HERITAGE BEHIND THE BRAND.
De Kuyper Royal Distillers was founded back in 1695. Since then, De Kuyper is a family business that has been handed over from one generation to another. Our entrepreneurial family-company spirit and our strong focus on craftsmanship has always been the base for new opportunities driving the industry and brought the company to being the owner of the world’s largest premium cocktail liqueur brand today. Key moments in the company’s history were the opening of the first distillery in 1752, the start of the US business as a proof of the company’s global approach, the acquisition of key brands such as Mandarine Napoléon and Heering Cherry Liqueur as well as the start of the business transformation in 2015 with the aim to become a globally recognised spirits’ company.
HOW HAS THE BRAND GROWN OVER THE YEARS AND BECOME A FIRM-FAVOURITE, AND LOOKING TO THE FUTURE, HOW IS THIS EXPECTED TO CONTINUE?
Over the years, De Kuyper has experienced significant growth and solidified its position as a firm favorite among consumers worldwide. This success can be attributed to its strategic focus on adapting to changing consumer and market needs, as well as its commitment to Research and Development. By continuously evolving and innovating, De Kuyper has established itself as a global expert in premium distilling.
One key factor
in De Kuyper’s growth is its ability to anticipate and respond to shifts in consumer preferences and market trends. By recognising the importance of catering to cocktail lovers’ needs, rather than solely focusing on product features, De Kuyper underwent a transformative process in 2015. This marked a significant shift towards a consumercentric approach, positioning the brand as a pioneer in the cocktail liqueur category.
Central to De Kuyper’s strategy is its dedication to innovation, with cocktails firmly at the heart of its ethos. By leveraging its rich heritage and expertise in developing premium spirits and pre-mixed cocktails, De Kuyper has become known as one of the main innovation drivers in the industry. Through a combination of tradition and forward-thinking, the brand continues to introduce new and exciting offerings to meet the diverse tastes and preferences of consumers.
Looking to the future, De Kuyper remains committed to its mission of premiumising and democratizing cocktails. By offering high-quality, great-tasting cocktails for every taste and occasion, the brand aims to maintain its position as a leader in the market. With a focus on innovation and a deep-rooted passion for creating
exceptional spirits, De Kuyper is wellpositioned to continue its growth trajectory and delight consumers around the world with its innovative cocktail experiences.
HOW IMPORTANT IS INNOVATION AND QUALITY TO THE BRAND; IN WHAT WAYS DOES THE BRAND ENSURE OUTSTANDING PRODUCTS FOR BARTENDER?
Being among the world’s leading liqueur distilleries, curiosity and passion for the distilled product are the constant driving force behind innovative and successful new product developments. The Dutch family business received the prestigious “Liqueur Producer of the Year” award from the internationally leading ISC in 2023 for the fifth year in a row. Next to that De Kuyper innovates and premiumises the liqueurs category by starting collaborations with international top bartenders like Monica Berg, Alex Kratena and Simone Caporale (MUYU), Salvatore Calabrese (Aqua Bianca) and Joerg Meyer (Dutch Cacao).
HOW CAN DE KUYPER PRODUCTS ELEVATE COCKTAIL CREATIONS, AND WHAT MAKES THE RANGE A SUPERIOR CHOICE FOR BARTENDERS?
Bringing in its more than 325 years of expertise in creating high quality liqueurs De Kuyper consistently pursues its vision to “Own the Cocktail” and enables everyone – from cocktail lovers to bartenders – to create and enjoy great cocktails for every occasion. The excellent feedback on our bartender edition liqueurs confirms our intention to create high-quality liqueurs together with top bartenders to meet their needs and elevate cocktail creations. We create our products in our own distillery in
the Netherlands, using natural botanicals and handcrafted distillates and extracts. Apart from liqueurs, we own and produce the international range of Rutte gins and genevers, including Rutte Dutch Dry Gin and Rutte Old Simon Genever, based on old recipes found in the notebooks of the Rutte family and production is just as it was 150 years ago as most of our products.
WHAT ARE THE ADVANTAGES TO WET-LED VENUES OF OFFERING DE KUYPER PRODUCTS IN THEIR ESTABLISHMENTS AND IN THEIR SERVES?
De Kuyper has a cocktail solution for every wet-venue, occasion and guest target audience. For high-volume moments, such as peak hours or busy events, De Kuyper provides solutions like batched cocktails and cocktails on-tap. These offerings ensure consistent high-quality cocktails served easy and efficiently, enabling venues to meet demand without compromising on taste or efficiency.
For premium wet-led outlets like cocktail bars, the De Kuyper liqueur range serves as the key ingredient for crafting classic cocktails. Additionally, it offers a variety of options for putting a unique twist on traditional recipes and inspiring creativity with De Kuyper Variations liqueurs. This versatility allows venues to elevate their cocktail offerings and cater to a discerning clientele seeking both quality and innovation.
For venues catering to customers seeking no or low-alcohol options, De Kuyper offers ‘Zero’ and syrups, providing flavorful no or low alcoholic cocktails. (N.B. the ‘Zero’ range is currently not available in the UK).
Moreover, De Kuyper supports wetled venues with menu advice, training, and other resources to enhance their cocktail offerings and optimize guest experiences. By partnering with De Kuyper, establishments can access a comprehensive range of products and support services to elevate their beverage programs and attract and retain guests.
Scorching Hot Serves
SHOWCASING THE BRAND’S EXCEPTIONAL RANGE OF LIQUEURS, DE KUYPER SHARES FOUR SERVES SURE TO IMPRESS GUESTS THIS SUMMER! LET’S HAVE A COCKTAIL.
Amodern take on one of the most decadent dessert cocktails. Noncream liqueurs are popular amongst consumers as the largest growing spirit category, perfectly paired in a creamy drink that is sought out by 21% of consumers.
For this classic cocktail with a twist, some fresh berries such as strawberries or raspberries provide a nice tartness to balance the beautiful and deep flavour of this chocolate cocktail.
Banana Colada Chocolate Alexander
21% of consumers are looking for creamy flavours in their cocktails and this decadent twist is sure to attract the 88% of consumers with a signature drink that prefer classics! Rich tropical flavours combine for this indulgent twist on a classic tiki favourite. What is an interesting combination for a banana are roasted walnuts, preferably salted roasted walnuts. They provide a crunch to the softness of the banana while, the saltiness finds harmony with the sweet finish of the drink. Besides that, roasted salted walnuts are a perfect little snack!
RECIPE
25ml Drambuie
25ml De Kuyper Crème de Cacao Liqueur
50ml Double Cream
METHOD
Shake in a cocktail shaker filled with ice and pour into a coupe glass. Finally, garnish with chocolate shavings.
RECIPE
25ml Sailor Jerry Rum
25ml De Kuyper Banana
Liqueur
50ml Pineapple juice
50ml Double Cream
12.5ml De Kuyper Coconut Syrup
METHOD
Shake in a cocktail shaker and pour into a hurricane glass filled with ice. Finally, garnish with banana slices.
Akiss of strawberry perfectly balances this bittersweet Campari classic. 82% of consumers are putting their trust in familiar classics and this loyalty can be found in spirits too, as 72% of consumers say that they are much more likely to try a cocktail if they’ve heard of the brand.
This fruity serve pairs perfectly with fresh basil, providing small hints of acidity while maintaining a wonderful fresh taste and summer vibe.
Passion Fruit Martini Strawberry Negroni
Afruiter twist on one of the UK’s favourite cocktails. 90% of cocktail drinkers are attracted to twists on classic cocktails, pair that with Vodka – the UK consumers’ favourite spirit – and you have a cocktail certain to delight.
Why not spice up guests’ passionfruit with some wasabi nuts, or caramelised chili pepper crunch? Tanginess and spice, what’s not to like about this combination? Especially when enhanced with some hints of vanilla!
RECIPE
25ml Hendrick’s Gin
35ml De Kuyper Wild Strawberry Liqueur
15ml Campari
METHOD
Stir ingredients and pour into a coupe glass filled with ice. Finally, garnish with chocolate shavings.
RECIPE
25ml Reyka Vodka
25ml De Kuyper Passion Fruit Liqueur
12.5ml Passion Fruit Puree
12.5ml Lime Juice
12.5ml Sugar Syrup
METHOD
Shake in a cocktail shaker filled with ice and pour into a coupe glass. Finally, garnish with half a passion fruit.
Lemon, Green Lemon, Orange, Apple, Pineapple, Strawberry, Raspberry, Blueberry, Passion Fruit & Watermelon all available now at Drinkstuff!
Tiny TEN
JENNA BA, TANQUERAY GLOBAL BRAND AMBASSADOR, TELLS THE STORY OF THE TINY TEN STILL THROUGH A SERVE HIGHLIGHTING THE CITRUS HEART OF NO. TEN AND THE FLAVOUR COMPLEXITY OF GRAPEFRUIT.
Passionate about the rich storytelling and emotional experiences that define hospitality, Jenna Ba is a seasoned hospitality professional. With nearly two decades of experience spanning from hotel bars to members’ clubs, restaurants to nightclubs, and electrifying events around the globe. As the Global Brand Ambassador for No. TEN, Jenna and Tanqueray No. TEN have a shared mission to spotlight the exceptional hosting of bartenders, fostering vibrant communities
TINY TEN
INGREDIENTS:
35ml Tanqueray No. TEN
30ml grapefruit cordial
50ml Brut Sparkling wine
METHOD:
Pour 30ml No. TEN and 30ml grapefruit cordial into a mixing glass, fill with ice and stir for 10 seconds. Then, strain into a coupette glass and top with 50ml of chilled sparkling wine. Finally, express grapefruit peel over the drink and sit on the rim to garnish.
in a celebration of cocktail artistry, an important value that lies at the core of the brand.
JENNA, PLEASE INTRODUCE YOUR COCKTAIL CREATION…
Introducing the Tiny TEN cocktail, a tribute to our Tiny Ten still, which meticulously distills fresh fruits using a unique process developed through over two years of research and development. This cocktail features three distinct elements that harmonise to accentuate the citrus heart of award winning No. TEN gin.
Tanqueray continues to be driven by Charles Tanqueray’s original spirit of exploration and innovation. Tanqueray No. TEN is the bartender’s choice of gin for cocktail artistry, distilled in small batches
and crafted with meticulous care, reflecting Tanqueray’s rich heritage and unshakeable attention to quality as the world’s finest gin. Tanqueray No. TEN has always pioneered bringing gin to new levels, and the stunning new bottle is a testament to Tanqueray’s craft.
The Tiny TEN cocktail has a vibrant, distinctive citrus heart and a taste profile to complement creativity. With our artisanal gin at its core, paired with craft grapefruit cordial, Tiny TEN showcases the intricate flavor profile of fresh juice, essential oils, and vibrant peels. Enhanced by the effervescence of brut sparkling wine, each sip is elevated to new heights with a touch of edible perfume, adding a sensory dimension that enhances the experience for both the drink and the imbiber’s senses.
It’s Shoreditch Honey
WE SHARE A SPECIAL SERVE FROM JACOB MARTIN, 2023 WORLD CLASS GLOBAL BARTENDER OF THE YEAR, WHICH SHOWCASES THE SINGLETON WHISKY, HIGHLIGHTING THE BRAND’S VIBRANT FLAVOURS AND MIRRORING JACOB’S UNFORGETTABLE EXPERIENCE AT THE BRAND’S DISTILLERY.
Jacob Martin is the 2023 World Class Global Bartender of the Year, having shaken off competition from over 10,000 other elite bartenders in what is the largest cocktail competition in the world.
His journey has been a diverse one. Initially, he spent years coordinating the cheese departments for Wholefoods Market. The acquisition of Wholefoods by Amazon propelled him into the restaurant industry, where he met Jared Boller, Head Bartender at Canada’s best new restaurant, Hexagon. From that moment onwards, everything changed as he started to exchange his cheese expertise for bartending lessons, igniting his journey into mixology.
Since his victory in São Paulo last year at the World Class Global Final, Jacob has been connecting with different Diageo Luxury Reserve Brands as an educator, judge, mentor, guest bartender and World Class ambassador across markets, inspiring the next generation of cocktail artisans.
Jacob is committed to creating positive change in the industry by providing education and mentorship aimed at ensuring long-term success. As part of this, he has previously worked in partnership
with Ketel One’s Garnished with Good initiative and Bartenders Benevolent Fund, on his project ‘Klarity’, which provided free finance resources to bartenders across Canada. He plans to continue raising awareness of this issue throughout his career.
Additionally, Jacob manages Bar Banane, a speakeasy-style bar located in Toronto.
Recently, in his role as an ambassador for World Class, Jacob had the privilege of delving into the heart of a few of Diageo whisky visitor experiences, including The Singleton, Talisker, and Johnnie Walker Princes Street. To end his journey, he hosted a special guest shift at the prestigious Seed Library bar in London, where he delighted guests with cocktails inspired by each of the three whisky brands.
One such creation, dubbed ‘It’s Shoreditch Honey’, was created to highlight Jacob’s time at The Singleton. A cocktail made to savour throughout the evening, ‘It’s Shoreditch Honey’ mirrors the same ideals as The Singleton’s process – a long slow journey of patience and precision, all to achieve the perfect rich vibrant spirit.
Infused with the rich sweet buttery aromas present in the air at The Singleton, ‘It’s Shoreditch Honey’ serves as a sensory tribute to the brand’s vibrant flavours.
The attention to detail goes a step further as this specific cocktail was named
IT’S SHOREDITCH HONEY
INGREDIENTS:
50ml The Singleton (your preferred one)
22.5ml Vermouth de Terrino
7.5ml Palo Cortado
7.5ml Hojicha Maple Candy Cap Syrup
1 Dash Abbotts Bitters
HOJICHA MAPLE CANDY CAP SYRUP
200ml Maple
100ml Hojicha tea
4grm Candy cap mushrooms
Brew Hojicha tea at 80oC for 5 minutes and strain it using a coffee filter. Combine hot with maple syrup and then allow it to cool. Finally, infuse with mushrooms overnight and strain before using.
METHOD:
Stir, stir, stir! Pour into an Old Fashioned glass and garnish with gold leaf on ice.
to capture the essence of Seed Library and the aesthetic of Shoreditch itself. With each sip, guests enjoyed the present moment, relishing in the joyful event – mirroring the unforgettable experience reminiscent of Jacob’s time at the Singleton distillery.
Southside
INTRODUCING THE PERFECT SUMMER SERVE BY TIM
PHILIPS-JOHANSSON, JOHNNIE
WALKER GLOBAL AMBASSADOR – SOUTHSIDE – A WHISKY-LED COCKTAIL BALANCED WITH A COMBINATION OF CITRUS AND SPICE.
Former 2012 World Class winner, Tim Philips-Johansson, is a master of mixology. The Melbourne native brings with him more than 20 years’ experience in the global drinks industry, having honed his skills in venues from London to New York. Notably, he owned Bulletin Place, a former four-time entrant on the world’s 50 best bars list.
Now, as the Global Brand Ambassador for one of the most iconic whisky brands in the world, Johnnie Walker, Tim is on a mission to elevate the craft of cocktails and showcase the finest whiskies alongside the world’s best bartenders.
As the Johnnie Walker Global Ambassador, Tim has travelled the globe sharing his unparalleled knowledge and passion for whisky with enthusiasts. His engaging presence makes him a sought-after figure in the world of spirits, captivating audiences with his storytelling
INGREDIENTS
50ml Johnnie Walker Black Label
10ml Agave Nectar
20ml Lime Juice
6 Leaves Mint
2 dash Green Tabasco
METHOD
Add all ingredients to ice filled shaker tin and shake for 10-15 seconds until very cold. Then, fine strain mix into chilled, ice-filled rocks glass. Finally, garnish with spearmint and sliced jalapeno.
and expertly crafted cocktails.
Tim’s approach to mixology goes beyond simply creating cocktails; it’s about crafting unforgettable experiences that transcend the ordinary. Whether he’s hosting exclusive tasting events, collaborating with
renowned chefs, or mentoring aspiring bartenders.
Perfect for Summer, this serve is great for hosting friends, catching the sundowner moment and getting ready for the summer festivals.
Best Quality, Best Served!
HYPPOLITE CIVINS, BRAND AMBASSADOR AT FUNKIN COCKTAILS, TELLS US MORE ABOUT THE BRAND’S WONDERFUL RANGE OF MIXERS, PURÉES AND SYRUPS, SHARING HOW THEY CAN CREATE STAND-OUT SERVES THIS SUMMER SEASON.
PLEASE INTRODUCE FUNKIN COCKTAILS TO OUR READERS. This year, FUNKIN COCKTAILS is celebrating its 25th anniversary. We’ve been helping our on-trade partners for a quarter of a century now – and we’ve built up a solid reputation as the UK’s number one cocktail brand in the on-trade1
Our mission is to create tailored solutions for any type of venue – whether you’re mixing up complex classics or simply want to shake up your drinks list and try something new.
Our Pro Cocktail range is aimed at expert bartenders who are whipping up cocktails from scratch and need the best ingredients to do so. With an unrivalled range of fruit purées, syrups and liqueurs – all made with real fruit and no artificial colours or preservatives – bartenders can rely on this range to create the perfect serve every time.
For bars looking for a slightly simpler solution, our Mixers only need to be shaken up with a spirit to deliver quality in no time. And for those just starting out, our Nitro and Double Shot cans are a one-step solution for venues that may not have the expertise or capacity at hand to build cocktails from scratch.
BLUE DREAM
INGREDIENTS:
50ml Coconut Rum
15ml Blue Curacao
25ml FUNKIN PRO Pure Pour Lime
25ml FUNKIN PRO Banana Puree
50ml FUNKIN Pineapple Mixer
METHOD:
Shake all ingredients and double strain over ice in a highball glass. To finish, garnish with pandan leaves.
Whatever the choice, our singular aim is to deliver the best possible cocktail drinking experience.
HOW IMPORTANT IS IT FOR ON-PREMISE OUTLETS TO ALIGN THEIR COCKTAIL CREATIONS WITH THE SEASON?
We know that drink choices are driven by
a range of variables – the weather, flavour preference, choice of spirit, consumers’ moods on the day. And it’s important that venues have menus that are adaptable and offering a wide choice of options.
In the summer months, when the sun is shining, we find that customers crave more refreshing, fruity flavours, unlike the richer, warmer options they’d go for in winter so
think about seasonal options you can swap onto the menu for maximum impact. With 60% of cocktail purchases made spontaneously on a night out, experimenting with trending ingredients and flavours is a sure-fire way to influence choices and give customers a brilliant experience.
One thing to bear in mind is that the classics never go out of style, so it’s important to keep these on the menu year-round or at least available to order on request year-round. With around half of all orders placed for timeless favourites, even venues shaking up their offerings every few months should keep their bars stocked with popular flavours.
WHAT ARE THE TOP MIXER, PURÉE AND SYRUP FLAVOURS
FOR ON-PREMISE OUTLETS TO BE STOCKING FOR THE SUMMER; AND HOW CAN THE FUNKIN COCKTAILS’ WIDE OFFERING HELP OUTLETS CREATE THE PERFECT SUMMER SERVES FOR GUESTS?
Cocktails are most commonly ordered as a treat, which is exactly why consumers look to them to serve up a unique experience. In the summer, this likely means a refreshing escape, so bars should focus on flavours that deliver that. Think tropical ingredients like coconut, mango and pineapple, transporting your customers to their dream holiday destination in every sip. Our Pro Purées, made with real fruit, deliver this in an easy to use format, delivering a quality cocktail consistently – and with flavours including Coconut, Mango, Pear and Strawberry, there’s plenty to inspire a summery menu.
And we can’t talk about our Pro Purées without mentioning Passion Fruit. Our version was used by the pioneering Douglas Ankrah when he created the Pornstar Martini. As the UK’s favourite cocktail –making up one in six orders – all bars should consider stocking this classic.
TOMMY’S BERRY
INGREDIENTS:
50ml Tequila
75ml FUNKIN Strawberry Daiquiri Mixer
15ml Agave
METHOD:
Shake all ingredients and double strain over ice in a rocks glass. Finally, garnish with strawberry.
The popularity of the Pornstar Martini has led to an organic growth in the passion fruit flavour which venues should make sure to keep stocked up, whether that be through purée, mixer or syrup solutions. By serving up this flavour, plus a variety of tropical fruits, you’ll create the perfect summer escape consumers are after.
HOW
CAN
FUNKIN COCKTAILS’
OFFERING HELP CREATE AN EXTENSIVE RANGE OF SUMMER SERVES SURE TO APPEAL TO
A WIDE RANGE OF DIFFERENT TASTES AND PREFERENCES?
There really is something for everyone within the FUNKIN range – our Pro range was designed specifically with bartenders in mind, leading to a wide range of classic to unique flavours without compromising on quality.
The beauty of our products is that there is a solution for all classic cocktails, while also offering a diverse and versatile range that can be used to design creative, seasonalspecific serves as well. From classic berries
to tart stone fruit to exotic, tropical flavours – we have all taste preferences covered. Plus, as our mixers, purées and syrups contain no alcohol, they can be paired with non-alcoholic spirits, easily allowing you to offer a selection of delicious no and low cocktails, matching the quality of the rest of the menu and catering to all preferences.
In addition to our core range, last year we launched brand new, real fruit Liqueurs, with a trio of Passion Fruit (18% ABV), Triple Sec (20% ABV) and Peach (18% ABV). With half of all on-trade cocktails now including a liqueur, this will help venues tap into the popular, growing spirits category, which is now worth £688M. Developed especially for cocktails and approved by bartenders2, the range, like all our products, is made with real fruit and no artificial flavourings.
All data CGA Mixed Drinks Q3 2023 unless otherwise stated.
1. Nielsen PRE MIXED ALCOHOLIC DRINKS Total Coverage Data MAT 20.04.2024
2. Funkin Liqueurs Hedonic Competitors Test with Bartenders April 2023
Seed Library
DANIEL GARNELL, HEAD BARTENDER AT SEED LIBRARY, TELLS US MORE ABOUT SHOREDITCH’S WELL-LOVED SPOT, DETAILING THE ELEMENTS OF THE BAR AND THE TEAM’S SUCCESS.
DANIEL, PLEASE TELL US ABOUT SEED LIBRARY.
Seed Library is a cocktail bar by Ryan Chetiyawardana – aka Mr Lyan – located in the basement of the One Hundred Shoreditch hotel. The bar specialises in a lo-fi, analogue approach to cocktail making, with a frequently changing line-up of twists on classic cocktails, alongside an offering of low-intervention wine, craft beer and bar snacks from guest chefs.
TALK US THROUGH THE BAR’S DRINKS MENU; WHAT IS THE INSPIRATION BEHIND THIS?
The menu at Seed Library takes an analogue approach, allowing us to really strip things back – embracing natural variance and a maker’s touch. We offer a 17-serve menu, divided into three different sections: our main menu; a boozeless menu, which features four non-alcoholic and low-ABV versions of our main cocktails; and our ‘Lyan Classics’ menu, featuring popular cocktails from sibling Lyan bars past and present, including the iconic Koji Hardshake and the Coriander Seed Gimlet. We like to reinvent our main menu every four months, as this keeps things fresh and exciting not only for our guests, but for our staff too.
The
menu at Seed Library takes an analogue approach, allowing us to really strip things back –embracing natural variance and a maker’s touch.
WHAT ROLES DO MUSIC AND DECOR PLAY AT SEED LIBRARY, AND HOW DO THESE ELEVATE THE GUEST EXPERIENCE?
Music and decor play a huge role in the overall experience at Seed Library; we want our guests to feel as comfortable as possible, as if they were sitting in their own living room. This is achieved through our music offering, which focuses on vinyl to lean into the analogue feel of the bar, as well as the interiors, which feature panelled wood and low lighting alongside mid-century furnishings upholstered in warm red and orange tones. It’s the perfect spot to get away from the hustle and bustle of Shoreditch High Street.
WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO THE VENUE’S SUCCESS?
I truly believe that the key to our success has been our incredible team. As a company, the Lyan bars have always focused on hiring team members for their
We’ve never been one to follow trends; rather, we focus on keeping things exciting and playful for our guests, always trying to anticipate their needs.
personalities as well as their skill, and this is most definitely the case for Seed Library.
HOW DO YOU STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY?
We’ve never been one to follow trends; rather, we focus on keeping things exciting and playful for our guests, always trying to anticipate their needs.
WHAT ADVICE WOULD YOU GIVE TO FELLOW BARS LOOKING TO PROVIDE AN EXCEPTIONAL EXPERIENCE FOR GUESTS?
Listening to your guests and making them
feel looked after is the key to running a successful bar and ensuring an exceptional experience.
PLEASE TELL US THE BAR’S SHORT AND LONG-TERM GOALS.
Short-term, we’re currently working on our next cocktail menu, which will be launching this summer. Long-term, community is something that is really important to us at Seed Library. We want to continue involving our community in everything that we do – from the suppliers to the artists that we collaborate with – so that we can continue to grow and learn together.
www.seedlibraryshoreditch.com
London Essence
WE TAKE A DEEP DIVE INTO THE EXCEPTIONAL SOFT DRINK AND MIXER BRAND, LONDON ESSENCE, REVEALING MORE ABOUT THEIR QUALITY RANGE ON OFFER TO WET-LED VENUES.
The Perfect Blend
MELANIE
GINSBERG, UK HEAD OF MARKETING AT THE LONDON ESSENCE CO., SHARES FIVE BENEFITS OF STOCKING THE LONDON ESSENCE RANGE TO WET-LED VENUES.
A PREMIUM OFFERING WITH MORE FLAVOUR VERSATILITY
Consumers are becoming increasingly budget conscious whilst still wanting to socialise out of home and make memories with friends and loved ones. It’s therefore more important than ever for bars and wet-led venues to create a worthwhile experience for consumers by offering distinctive menus that cater for a variety of occasions. Serving premium and delicious drinks that offer something different to what consumers can get at home will help create these memorable moments and cater to customers’ heightened expectations. By choosing the finest ingredients which are distilled to craft exceptional, flavourful, and aromatic soft drinks and mixers, London Essence can help bars serve an elevated offering with premium drinks which enhance the experience.
ENHANCED GUEST EXPERIENCE
Consumers are increasingly looking for more interesting drinks options when out and about, particularly as they are learning how to upgrade their at home drinking experiences. These heightened expectations and desires therefore have consequently seen the premium mixer and adult soft drink categories grow within wet-led venues, and it’s important for bars to ensure they are continuously developing new drinks and providing options that will make the guest experience for consumers worth paying more for. Moreover, consumers are looking for quality over quantity, and are willing to pay a little bit extra for an elevated drinking experience that goes beyond their everyday choice. London Essence’s premium and versatile range seeks to enhance venues’ drinks offering that will live up to guest expectations, where layers of flavours provide heightened aromas and offer a multisensory experience consumers will be excited by.
FLAVOUR EXPERIMENTATION
Stocking a wide variety of mixers and adult soft drinks allows venues to add more creativity and excitement to their offering whilst meeting consumer demands, whether it’s flavour experimentation, non-alcoholic alternatives or theatrical and story-telling drinks. London Essence’s range of flavoured tonics and crafted sodas offers bars and bartenders greater creativity beyond the core, through the many premium and exquisite flavour combinations. London Essence White Peach & Jasmine or Roasted Pineapple crafted sodas provide a unique addition to a Bellini or Spritz serve but can also be served as a standalone soft drink.
MINDFUL DRINKING
Mindful moderation has proven to be a key trend over the last few years, with consumers moderating or cutting out alcohol entirely. A number of consumers however still enjoy spirits within a cocktail (+6%)1, with cocktails now worth £700 million within hospitality venues. Premium soft drinks and mixers are a versatile option which cater to these trends as they provide an increased selection to wet-led venues of non-alcoholic, sophisticated serves, whilst also offering options for consumers who are increasingly experimenting with how they enjoy alcohol. Ultimately, bars should be providing alcohol-free offerings that feel as much a part of an enhanced experience as alcoholic beverages and cocktail serves.
1. CGA, Long Mixed Drink Report, Q3 2023
EFFICIENCY
As the demand for no and low alcohol options grows, so does the demand for spritz cocktails and long mixed drinks. London Essence’s world leading Freshly Infused technology gently infuses distilled botanicals into perfectly carbonated chilled filtered water at the point of serve, without compromising on the exceptional quality, freshness of aroma and great taste of London Essence’s range; all while saving fridge space and time spent bottling up. This technology is more popular than ever as it efficiently meets the demands of a more complex drinks offering by providing a wider choice of premium mixers and soft drinks. In the coming months, the brand will be rolling out the latest model for bars and wet-led venues, offering eight exquisite flavours from its full range.
TOPTENBEST SELLINGMIXER
ASVOTEDBYTHE WORLDSBESTBARS
TOPTENTRENDINGMIXER
ASVOTEDBYTHE WORLDSBESTBARS
L O N D O N
D I S T IL L E D
Exquisite Drinks
MELANIE GINSBERG, UK HEAD OF MARKETING AT THE LONDON ESSENCE CO., REVEALS MORE ABOUT THE PREMIUM SOFT DRINK AND MIXER BRAND ENJOYED ALL OVER THE GLOBE IN THE WORLD’S MOST PRESTIGIOUS BARS.
CATERING TO CHANGING CONSUMER BEHAVIOURS WITH A PREMIUM OFFERING
48% of people believe that premium soft drinks should be more interesting1, and amidst the cost of living crisis, budgets need to stretch further and consumers who are choosing to socialise out of home are looking for something that delivers against their heightened expectations. The food and drink offering therefore needs to facilitate the social connection to make it easy and memorable, which bars can do by providing the best and most relevant options for their customer base, and premiumising the offering to enhance the overall experience. As venues look to cater for ever-changing consumer needs, London Essence’s premium drinks collection provides something for all tastes and venue requirements. Consumers are not only opting for alcoholic serves but also low-and-no options making it increasingly important that drinks menus offer plenty of choice. Whatever the drink or occasion, the brand’s mission is to innovate and help bars and bartenders meet consumer desires. London Essence’s range of Tonics, Crafted Sodas, Lemonade and Gingers caters to
bars not only looking to unlock a sense of familiarity for their guests’ drink choices, but also for those keen to offer more variety; encouraging discovery and flavour experimentation. Every drink in the range is finished with a botanical distillate, and with 70% of our taste being delivered through smell, the collection provides an aroma that gives a heightened multisensory experience through the layering of quality ingredients.
With six in ten UK adults attempting to
moderate their alcohol consumption2, it’s more important than ever for bars to create alcohol-free offerings that feel just as much a part of the premium experience and reassure guests they are not missing out. Whether bars are looking to increase their non-alcoholic cocktail offering, or expand their menu with more premium adult soft drinks, London Essence’s diverse range caters to this appetite and the shift towards mindful moderation.
RASPBERRY AND ROSE COLLINS
INGREDIENTS:
25ml premium Vodka
10ml Elderflower & Rose Cordial
150ml London Essence Raspberry & Rose Crafted Soda
METHOD:
In a highball glass, build over block ice. Finally, garnish with raspberry and yellow rose.
AROMATIC ORANGE & FIG SPRITZ
INGREDIENTS:
25ml Campari
150ml London Essence Aromatic Orange & Fig Soda
METHOD:
In a highball glass, build over block ice. Finally, garnish with an orange knot and marigold.
Towards the end of last year, London Essence launched a brand new look and feel across its entire portfolio and also expanded its formats to launch a new 250ml Slim Can format for its range of Crafted Sodas. The new format offers something completely different to the existing collection, providing wet-led venues with the perfect premium soft drink alternative. The expansion also included the unveiling of two new Crafted Sodas as the brand continues to build a repertoire of non-alcoholic options, giving those who are being more mindful a wider selection
Whatever the drink or occasion, the brand’s mission is to innovate and help bars and bartenders meet consumer desires.
to choose from. The flavours, including Aromatic Orange & Fig and Raspberry & Rose, have been created using an ensemble of botanicals artfully selected by flavour experts, resulting in an elevated soft drink that can be enjoyed alone over ice, or mixed with a preferred spirit or non-alcoholic alternative.
When looking at your offering of soft drinks and non-alcoholic options, consider that consumers are seeking quality over quantity, and are willing to pay a little bit extra for an elevated drinking experience, particularly in hospitality venues. Mindful drinking is not a passing trend, and it is being driven by the wellness culture that is here to stay. London Essence has always ensured its range is made to be lighter, low in calories and free of artificial sweeteners without compromising on taste. A drinks offering should facilitate the social
connection, especially for those looking for something above and beyond. Through artfully selecting the finest ingredients to create drinks that bring a fresh perspective to the premium drinks space, London Essence provides bars and wet-led venues with a simple way to meet consumer needs.
EXPERIMENTATION AND INNOVATION TO MEET CONSUMER DESIRES
Guest experience is pivotal amongst consumers when visiting a bar, and drinks offerings play a key role within this. With guests becoming increasingly discerning, bartenders and bar staff are required to continuously develop new and innovative drinks menus that will keep them coming back, and the variety of flavours and formats in London Essence’s range supports this. Experimentation with spirits has become an easy way for bartenders to incorporate new and exciting flavours on their drinks menus, but London Essence encourages bars to also experiment with mixers to further elevate their drinks, such as its distinctive Ginger Ale or zesty Blood Orange & Elderflower Tonic Water. The exquisite flavour combinations showcased in the entire range makes it easy for venues to experiment, creating innovative and bold serves catering to all consumer desires.
NICO DE SOTO, BARTENDER AND OWNER AT WACKY WOMBAT, SHARES AN AUSTRALIAN-INSPIRED TWIST ON A PISCO SOUR, INSPIRED BY HIS TRAVELS TO THE CONTINENT.
Our V on P cocktail is a twist on a Pisco Sour. At Wacky Wombat, the cocktail list draws inspiration from Australia, so I really wanted to focus on Australian ingredients within our drinks.
V on T is an Australian term for ‘vegemite on toast’ and it’s an ingredient I particularly wanted to incorporate into the menu. For our V on P cocktail, we infused Pisco with fig leaf as well as a tiny bit of golden beet, lime and gooseberry vinegar. The vegemite comes in in the bitters, where we blend Angostura bitters with vegemite and add drops on to the top of the cocktail.
With all these flavours put together, the drink is a clear twist on the Pisco Sour, however the flavour holds a more vegetal sour profile. I don’t like egg white in my cocktails as it just adds water, so to replace this we use Albumin – an egg white powder that we hydrate. To hydrate this we add flavour, coconut milk, rice milk, and for the V on P we infuse corn husk. We initially toast the corn husks then add them to water which creates lovely flavours, to which we then add the Albumen.
As mentioned, our cocktail menu at Wacky Wombat draws on experiences from my travels, specifically Australia, where I first started working as a bartender – so I really wanted to focus on Australian ingredients. When I’m creating a new menu or drink, I always start with flavours, referring back to dishes or flavour combinations I have particularly enjoyed during my travels and the menu at Wacky Wombat is no different.
V ON P
INGREDIENTS:
• 50ml Fig Leaf Pisco
• 20ml Lime Juice
• 5ml Gooseberry Vinegar (store brought)
• 15ml Golden Beet Syrup
• 30ml Toasted Corn Husk Albumin
• 3 drops Vegemite Bitters
METHOD:
Place all ingredients except bitters in a shaker and dry shake for 8 seconds. Then, add ice and shake for 15 seconds more. Finally, fine strain into a Champagne Saucer and garnish with drops of Vegemite bitters.
FIG LEAF PISCO
• 1 Fig leaf
• 700ml of Pisco
Wash and de-stem 1 fig leaf then, infuse for 48 hours in 700ml of Pisco.
GOLDEN BEET SYRUP
• 1L Golden Beets
• 600g of sugar
Wash, peel, cut and juice the golden beet. Then, add 600g of sugar to the juiced golden beet and whisk until dissolved.
TOASTED CORN HUSK ALBUMIN (700G)
• 100g Corn Husk
• 100g Albumin
Make 700g of toasted corn husk tea –add hot water and 100g of corn husk per litre. Add 100g of albumin whilst still warm and blend.
VEGEMITE BITTERS
• 200g Angostura Bitters
• 100g of Vegemite
Blend 200g Angostura Bitters and 100g of vegemite at high speed for 1 minute.
Nico De Soto
Class and Quality
JOHN PRICE, HEAD OF MARKETING AT KINGFISHER DRINKS, TALKS
PREMIUMISATION IN THE BEER CATEGORY, DETAILING
HOW OFFERING SUPER-PREMIUM BEER BRANDS, LIKE SAPPORO,
CAN REFLECT POSITIVELY ON YOUR OUTLET.
The long-running trend of premiumisation has transformed the drinks on offer in pubs and bars around the country. Even now, despite the current economic pressures, consumers still want to trade up so how can you give them what they want and really add value to your customers’ experience?
While the frequency of pub and bar visits is still lower than pre-pandemic, when consumers do go out, they are looking for a bit of a treat and are not put off by higher price points. So, stocking Super-Premium beers reflects positively on your outlet, puts additional money in your till and reinforces to your customers that they are receiving a quality experience worth paying more for – and when it comes to Super-Premium beers, nothing beats Sapporo, which is a huge opportunity for the on-trade to exploit.
To meet consumers’ expectations and be able to compete in this segment, a brand must have genuine history, authenticity, and heritage, which in Sapporo’s case is being the first beer of Japan, first brewed in 1876 and remaining a product of unparalleled quality to this day. In fact, Sapporo is one of the few global lager brands to still use 100% malted barley to give increased depth of flavour, a fuller body and a clean finish. From the liquid to the font to the glassware, everything about Sapporo oozes class and quality.
Sapporo is the product of Japanese precision craftsmanship, taking the very best traditional approaches and adding an innovative twist. Their first Master Brewer, Seibei Nakagawa, crossed the globe to Germany to assimilate the 900 years of brewing knowledge and bring it back to Hokkaido. On returning home, he poured everything into refining his own recipe, elevating traditional approaches with Japanese vision and artistry. Nearly 150 years of dedication later, its meticulously precise brewing process creates a fine lager of superior flavour.
It’s still early days for Sapporo in the UK on-trade so now is a great opportunity to
be one of the first to stock it and get on board before your competitors do. Once consumers try it, they love it, which is why the brand is increasingly found, not
only in high-end Asian restaurants, but in prestigious bars and hotels who want to offer their customers something quality, refreshing and on-trend.
JAMES
The 100% European Vodka
INTRODUCING TOVARITCH! – THE MULTI-AWARD WINNING PREMIUM VODKA TAKING THE CATEGORY BY STORM!
With total world vodka sales projected to surpass £32 billion by 2030, this previously static category is seeing a comeback as a new generation discovers vodka. Vodka is the largest spirits category and at the forefront of the new wave of contemporary vodkas is multiaward winning TOVARITCH! Premium Vodka (37.5% ABV).
This European brand is relatively new to the UK yet is admired the world over. It has attracted 145 industry awards making it the world’s most highly awarded vodka. TOVARITCH! is considered ‘best in class’ by many in the bar trade due to its taste, smooth profile and versatility as either a pouring or sipping vodka.
The recipe for this vodka was developed over two hundred years ago. Born from noble beginnings, the recipe remained a family secret for generations. Count Jule Rene Litta, the Order of Malta’s ambassador to Empress Catherine II (17621796), was allowed to develop a superior vodka with the master distillers of the imperial court. The result was a recipe for a perfectly smooth vodka, preserved in the Litta family throughout the generations and then launched in its present form by Marquis Eugenio Litta Modignani who is the CEO and founder of TSI S.A., the company that owns TOVARITCH! Vodka.
Eugenio Litta Modignani says, “Don’t be misled by the Russian brand name: TOVARITCH! is European sourced and distilled. The word ‘tovaritch’ means ‘friend’ in Russian and the name reflects the long heritage of my family’s recipes. It is important to know that we are in fact European through and through.”
He explains that the company immediately switched to European production when Russia’s attacks began on Ukraine. Eugenio adds, “Since early 2022, we have made this spirit in Latvia, using only European materials. Trade customers
can purchase this product with total confidence.”
It is packaged in an elegant 70cl bottle, which handles beautifully and looks striking on the back bar. Tradition is at the heart of the brand’s excellence, but a contemporary approach is the key to its success. Those familiar with the brand admired its agility over the rapid decision to switch production to Europe and simultaneously to develop the new, contemporary blue and white brand identity. The brand offers a range of point-of-sale assets to support listings and help the trade encourage brand recognition and sell-through.
The taste is refined and zesty and combines a beautiful balance of stone fruit and peppery spice notes. The brand owner believes it is well placed to take over the market segment vacated by the withdrawal of Russian Standard from the market. It is a cost-effective and appealing alternative to classic ‘big name’ vodkas. TOVARITCH! Vodka is unbeatable in value and quality as it is 10% more affordable than global category leaders, without compromising on taste and quality.
For trade sales, contact: info@tovaritch.com www.tovaritch.com
Design
WE SHARE EVERYTHING YOU NEED TO KNOW ABOUT CREATING THE PERFECT OUTDOOR DRINKING SPACE.
Out in the Open
GASTON FUSCO, BAR MANAGER OF THE CHURCHILL BAR AND TERRACE, SHARES FIVE MUST-HAVES FOR AN OUTSTANDING, FULLY FUNCTIONAL OUTDOOR DRINKING SPACE.
PRODUCT QUALITY
We operate in one of the top markets worldwide, especially for beverages, and we need to stand out with quality products. At The Churchill Bar & Terrace, we pride ourselves on offering the finest and most exclusive products, all crafted in-house. From the intriguing cocktail story to the final product, we meticulously source brands and authentic ingredients that are unparalleled in other establishments, such as the rare Sea Caviar or exotic Sea Grapes.
COMFORTABLE SEATING
High quality and comfortable seating options fulfil guests’ different needs. From low seating and sofa areas for a more laidback experience to regular tables, cushions, blankets and heaters that create the best atmosphere, guests can relax with their cigars and enjoy a crafted cocktail.
AMBIANCE & LIGHTING
Adding varied lighting elements enhances the ambiance and creates a welcoming atmosphere, especially during evening hours. For our latest terrace theme, “MARINE,” we took a different approach: some table lamps, like the old-fashioned style used in Port Bars. Different objects complement the theme well, such as an antique deep-sea scuba diving helmet, handmade sailboat, ship steering wheel, etc.
SHADE AND SHELTER
Providing an adequate space for the guest is key. Shade in summer and a covered place are essential during long rainy days!
SERVICE
Without the “magic” of us, it does not make sense. The final touch will always be the human factor, where we create memories for our guests, not just by bringing cocktails, food and cigars. The engagement, recognition and exceptional treatment are just a few factors that will complete the ambiance that ensures our guests keep coming back.
A Breath of Fresh Air
WITH EXPERT COMMENTARY FROM SOME OF THE MOST PRESTIGIOUS ROOFTOP BARS AND TERRACES, AS WELL AS LEADING OUTDOOR SPECIALISTS, WE SHARE INVALUABLE ADVICE ON HOW TO PREPARE YOUR OUTDOOR SPACES FOR THE WARMER WEATHER.
The warm weather is here which means wet-led venues will be throwing open their terrace doors and sailing canopies to the sun in preparation for a busy summer trading period ahead. As the temperature begins to soar and revelling guests are hunting down the perfect outdoor drinking oasis, now is the time to make sure your venue is summer ready!
Outdoor drinking spaces such as rooftops, terraces and gardens are high in demand in the summertime, and Gaston Fusco, Bar Manager of The Churchill Bar and Terrace, explains why preparing an exceptional outdoor space is so important to the guest experience, stating, “Nowadays, guests are looking for more than just good cocktails, but also great service and concepts. Refreshing a venue’s interiors and outdoor spaces is super important as it ensures visitors don’t get bored and therefore, leads to new business and a higher guest retention.”
For business, outdoor spaces can effectively drive profits through increased footfall and capacity, which means
even more reason for venues to create spectacular spaces.
Marco Matesi, General Manager at Savage Garden, explains, “Our outdoor spaces, which include two sky-high rooftop terraces, effectively allows us to double our guest capacity offering stunning views of the London skyline. The unparalleled views from 12 floors up attracts guests to come and enjoy Savage Garden’s dramatic cocktails whilst taking in a stunning backdrop of London’s landmark, among the decadent decor and delicious food.”
Speaking further on the benefits of an effective outdoor drinking space, Gaston states, “Benefits include increasing the capacity of a venue which in turn increases footfall, tapping into the appeal of al fresco dining, which can increase sales significantly, as well as increasing the opportunity to host special outdoor events which provides guest with a new experience. There is also the opportunity to introduce a seasonal menu which can be enjoyed in the outdoor space.”
When it comes to creating fully-functional outdoor spaces, it is imperative to take
the typical British weather into account, ensuring that whether rain or shine, guests can still enjoy their time.
Marco mentions, “Our biggest challenge stems from the unpredictable British weather! However, we do manage this through positioning heaters throughout our outdoor areas. We also have a great terrace with a retractable roof, meaning our guests can enjoy the amazing views of London whatever the weather, maintaining footfall and ensuring our guests have the best experience during their visit to Savage Garden, including enjoying the views and unwinding whilst sipping our bespoke cocktails.”
Gaston echoes these words stating, “Challenges include unpredictable weather conditions but we work around this by providing blankets and heaters and we also have a fence that protects guests from the wind on either side of the outdoor space.
“Outdoor dining areas can often attract flies, bees etc. but this can be dealt with by regularly cleaning and maintaining the outdoor furniture.”
Perhaps more so than indoor spaces,
outdoor areas require a little more attention to make sure cleanliness and hygiene is maintain to the highest degree. Beth Purdue, Marketing Manager at Woodberry Commercial Furniture, offers some advice on choosing the right furniture to optimise efficiency, explaining, “Depending on the size of your outdoor space, there will always be some challenges.
“Keeping the area clean is going to require extra staff time, but there are quick wins. Choose bench seats that can’t be moved around so your staff aren’t constantly rearranging the chairs, avoid cushions if these are going to need cleaning regularly. Have quick, easy clean tabletops that don’t mark with grease or rings.”
Aside from being on top of weather threats and cleanliness, it is also crucial that service to outdoor drinking areas does not slack. With increased footfall and more orders at the bar, guests will expect quick and easy service while they soak up the sun.
When preparing your outdoor space, Beth urges venues to assess the area and maximise efficiency, as she states, “In terms of quick and easy service, think about who and what you serve. Is there space to host an outdoor bar, BBQ or Pizza oven? Do you serve street food style food that is easy to collect and eat? Are you offering buckets of bottles and jugs of cocktails?”
She also highlights the importance of
In summer, guests are always looking for outdoor spaces so it’s important for your venue to stand out from the crowd.
accessibility and well-positioned seating to streamline service, “If you have table ordering and enough staff to serve outside, ensure you have easy access routes for your staff to serve the outdoor tables quickly.”
In a competitive industry, with guests being spoilt for choice with trendy new rooftop bars, terraces and gardens, it is crucial to consider how you can position your venues to stand out from others. Gaston reveals that a seasonal cocktail menu that is synonymous with your outdoor space is an effective way to achieve this!
Gaston says, “In summer, guests are always looking for outdoor spaces so it’s important for your venue to stand out from the crowd. This can be done by having a really strong cocktail offering, as well as an impressive light bite offering – even better if this is a new offering for the outdoor space.
“It’s also beneficial to ensure the appearance of the terrace stands out,” he adds.
The Churchill Bar and Terrace has recently launched a marine-inspired terrace with uniquely sustainable cocktail
Create reasons to visit, including hosting events and promoting special summer menus.
list, transporting guests to their very own coastal escape in the heart of London’s Marylebone. Set to be this summer’s go-to drinking spot, The Churchill Bar and Terrace’s new tranquil oasis certainly sets the bar high for standards across the industry!
As well as offering guests an exceptional food and drink offering that reflects the season, an outdoor space also provides the opportunity to put on a show for rejoicing guests with live entertainment and music.
Lara Barnett, Head of Marketing at Florattica, East London’s award-winning rooftop bar, states, “People want a different experience when they go out
these days, and with there being an increasing number of rooftops in London, it’s all about how venues can be unique with creative offerings. At Florattica, we have enhanced our entertainment, offering live music from Thursday – Saturday. The acts vary to keep it interesting. We are also very fortunate that one of our USPs is the views of St Paul’s and The City of London. For those seeking a great view, it doesn’t get much better!”
Beth also sees entertainment as a crucial element to drive footfall and visits. She urges venues to, “Create reasons to visit, including hosting events and promoting special summer menus.
“Take customers to the beach, Mexico, Miami or the jungle with themed outdoor décor, music and menus to create a fantastic destination experience.”
Accessibility can be an issue of outdoor spaces, so to ensure your venue is catering to a spectrum of guests with different needs, it is important to consider how easy it is for guests to navigate your venue’s outdoor area.
Beth offers valuable insight into this topic, explaining, “Outdoor spaces can
prove challenging to get to. Accessibility, is so important to enable all your customers to enjoy the advantages of your outdoor space.
“Think about floor levels, door frames, width of alleyways or corridors. How can your customers get to your outside space? Think about the furniture in your outdoor areas, are they wheelchair accessible, do the chairs have arms for support. What height are your tables? How easy is service, do you offer table ordering?”
Ensuring variety in your outdoor furniture and ordering methods for example, ensures more guests can revel in the sun and enjoy all that your venue has to offer – it also promises increased footfall and orders at the bar!
Ultimately, an outdoor space is crucial for wet-led venues looking maximise seasonal footfall and revenue. While, rooftops, terraces and gardens are high in demand amongst guests in the summer months, it is imperative that venues are ensuring all bases are covered when it comes to offering guests an exceptional and fully functional outdoor drinking space. This can be achieved through a plethora of ways including, weather-proofing, ensuring high standards of cleanliness, service and accessibility, offering an accompanying seasonal menu and exciting entertainment!
Accessibility, is so important to enable all your customers to enjoy the advantages of your outdoor space.
Maximising Outdoor Spaces
LEADING OUTDOOR FURNITURE SPECIALISTS, WOODBERRY, CAN HELP YOUR VENUE PREPARE FOR HEIGHTENED SUMMER FOOTFALL, OFFERING INVALUABLE TIPS ON HOW YOU CAN MAXIMISE SPACES NO MATTER THE SIZE!
If you have the advantage of an outdoor space, use it to its full potential. On sunny days, customers will seek venues with outdoor areas. You can increase footfall and drive higher revenues. No matter the size of your outdoor space you can still make it work hard, here are some top tips.
Pavement or Frontage space
Amplify your venue’s presence to stand out from the competition and increase passing trade by creating an impactful, useful frontage.
What reflects your venue’s vibe and what can you fit in your frontage space that will encourage custom?
Traditional pub style; choose old barrels as poseur tables. Space saving, easy to stand to and difficult to move.
Colourful and vibrant; choose brightly coloured pedestal tabletops, mix and match chairs or benches with brightly coloured cushions.
If space allows, use planters to designate
your outdoor space and provide a barrier from the pavement.
SMALL GARDEN
If you have a small outdoor area adjoining your venue building, think about extending your indoors outside. Is there space for a canopy or gazebo to weatherproof the area and use it in rain or shine? Bioclimatic Pergolas where waterproof roof slats can be opened and closed are ideal, or retractable canopies to provide shelter and shade. Make clever use of your space with shelves along walls matched with bar stools to create vertical drinking spaces. Place seating benches around walls matched with pedestal tables to maximise the seating.
MEDIUM GARDEN
Choose a theme to create an overall impactful look. This could be a feature colour that is reflected in furniture, cushions or planters. Or a certain style like industrial, traditional or bright and vibrant.
Provide a mixture of dining and bar height furniture in different sized groupings. If your venue has a communal vibe, place long tables and benches together. If your clients are more couples, create small, cosy tables, sofa areas or booths.
LARGE GARDEN
Zone a large garden area to break up the space into different areas of use. If you can use gazebos and different flooring types and heights to create these zones. As well as choosing different furniture for drinking, dining and lounging.
Create a focal point to your outdoor area like a gazebo, outdoor bar or outdoor kitchen area. Covered areas will enable you to host customers outdoors throughout the unreliable British weather.
Talk to the Woodberry team for more expert advice on maximising your outdoor hospitality: 01926 889922 www.woodberry.co.uk
Social Media Top Picks
FLYBY Darts Hitting the Bullseye
IN THIS CASE STUDY, THE SOCIAL GAMING GROUP SHARE HOW THEIR FLYBY DARTS ARE DELIVERING VALUE TO ROXY LEISURE.
Roxy Leisure has firmly established itself as a leader on the UK competitive socialising scene, with a rapidly growing number of venues across the UK. Their ethos has always been founded on the quality of their games and wanting to ensure their guests get to enjoy the best of what is available. These foundations have kept customers coming back time and again, as well as attracting consumers new to the scene.
The buzz around tech-darts has been growing over the last few years, with a number of suppliers moving into the space.
Roxy Leisure bided their time, waiting for what they felt was the right propositionone that could deliver the same quality of experience as their other games.
“When looking to provide the ultimate darts experience, we couldn’t find anything on the market to rival FLYBY Darts. It’s the authentic darts experience, elevated by tech. In terms of the product quality and ongoing service, there was no partner quite like The Social Gaming Group and FLYBY. Our activities are at the heart of our concept, so it’s crucial for us that every game delivers at the highest level,” says John Crowe, Roxy Leisure Projects Director.
It’s been a year since Roxy Leisure installed the first two FLYBY darts into their newly opened Leicester venue and there has been no looking back. With over 20 units across 8 sites and plenty more to come, the partnership with The Social Gaming Group has really delivered.
With up to 12 players per booking and 6 different games to choose from, including
It’s been a year since Roxy Leisure installed the first two FLYBY darts into their newly opened Leicester venue and there has been no looking back.
the traditional ‘501’ version of darts, FLYBY offers players an unrivalled user experience.
Real steel darts and a professional grade Winmau dartboard integrate seamlessly with camera technology, which provides a superior level of accuracy to other dart
detection methods. This combination has certainly been popular with the Roxy Leisure customer base; with over two million darts thrown across Roxy Leisure venues in the last year alone.
Speaking on the partnership, Ben Minter, Director of B2B Sales at The Social Gaming Group says, “We hugely admire the Roxy Leisure business and their leadership in the competitive socialising market. We, like them, have a strong focus on the quality of our proposition and look for partnerships that can deliver long term value for our customers. We are delighted by the success of FLYBY darts in Roxy Leisure and it’s a genuine pleasure to see their guests having such a good time playing our darts whenever I’m in one of the venues. We’re excited to keep developing this partnership further.”
Roxy Leisure are seeing the benefits that come from games enjoyed by larger groups, with strong F&B sales linked to the bookings. This is further helped by the tech element ensuring the inclusive games are enjoyed by a broad demographic. Advanced bookings are advised at peak periods.
www.playflybydarts.com
www.roxyleisure.co.uk
Salute!
DRINK LIKE AN ITALIAN AT IMBIBE LIVE 2024 WITH THE ITALIAN TRADE AGENCY.
The Italian Trade Agency (ITA) will showcase the spirit of la Dolce Vita at this year’s Imbibe Live, returning to the Grand Hall at Olympia London from the 1-2 July.
The Italian Trade Agency has organised a tantalising cocktail bar at stand D90 for the first time, so come join us for an aperitivo or an amaro!
Aperitivo and amaro form a harmonious duo that encapsulates the soul of Italian culture. Aperitivo embodies the essence of Italian hospitality. It’s far more than just a pre-dinner drink, it’s a moment to unwind, socialise, and celebrate life’s simple pleasures. And what better way to do so than over a selection of light bites and refreshing drinks? For those with a penchant for non-alcoholic alternatives, refreshing fruit-based and sparkling drinks are equally satisfying.
Standing alongside the aperitivo is amaro. There’s an amaro to suit every taste and occasion, whether enjoyed neat as a digestif or mixed into cocktails for added depth and complexity. From the
bold and assertive notes of gentian root and quinine to the warming embrace of cinnamon, clove, and citrus peel, each sip of amaro unfolds like a symphony of flavours, revealing new nuances with every taste.
In recent years, as the global cocktail renaissance has sparked renewed interest in classic spirits and artisanal ingredients, amaro has experienced a resurgence in popularity, captivating a new generation of drinkers with its timeless appeal and boundless versatility.
The ITA Bar at stand D90 will shed light on several brands from different areas of the Italian drinks industry, from amaro to gin and liqueurs, and will highlight how these producers navigate the divide between modernity and tradition, with an eye on future trends.
Don’t miss the ITA Bar at stand D90, it will be a great opportunity to network and discover more about the ‘Made in Italy’ distillates and mixology trends. Salute!
For further information, email foodwine.london@ice.it.
WE’RE PLEASED TO ANNOUNCE THAT THE FOLLOWING BRANDS WILL BE PRESENT AT THE ITA BAR READY FOR YOU TO TASTE AND ENJOY THEIR SENSATIONAL PRODUCTS:
• RUBINO SPIRITI
• DISTILLERIA NARDINI
• MURETA
• STREGA
• CASONI
• GE DISTILLERY
• MUSA S.r.l.
• DISTILLERIE CAMEL
• ITALSPIRITS
• NONINO
• LANGA SPIRIT
• POLINI GROUP
• GABRIELLO SANTONI
• TS SPIRITS
COMPETITIVE SOCIALISING CONCEPTS
Stay ahead of the curve with our expertly crafted, game-changing shuffleboard tables
GLOBAL SOCIAL GAMING PROVIDER
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Bar Les Ambassadeurs
IN A RECENT VISIT TO ONE OF PARIS’S MOST ELEGANT BARS, WE SAT DOWN WITH KEVIN RIGAULT, BAR MANAGER AT HÔTEL DE CRILLON, WHO REVEALED MORE ABOUT BAR LES AMBASSADEURS AND THEIR NEWEST COCKTAIL MENU, ‘A SENSE OF TASTE.’
KEVIN, PLEASE TELL US ABOUT BAR LES AMBASSADEURS.
Situated within the iconic Hôtel de Crillon at 10 Place de la Concorde in Paris, Bar Les Ambassadeurs holds a rich historical significance which you can see in its interior. Steeped in elegance and tradition, Bar Les Ambassadeurs has been a rendezvous point for dignitaries, diplomats and discerning patrons for centuries, embodying the essence of Parisian sophistication.
PLEASE TALK US THROUGH THE BAR’S NEW COCKTAIL MENU, ‘A SENSE OF TASTE’; WHAT WAS THE INSPIRATION BEHIND THIS AND HOW WAS IT CURATED?
The bar’s latest endeavour, the ‘A Sense of Taste’ cocktail menu, is a culmination of meticulous curation and profound inspiration. Inspired by a personal encounter with the unparalleled flavour of freshly picked figs, our commitment to seasonality was ignited. We vowed to showcase ingredients at their peak, ensuring each creation tantalises the senses with vibrant flavours and textures. However, we wanted to take an innovative approach, by using new techniques to create the cocktails and utilising artificial intelligence to create the menu, by crafting abstract images that represent each drink’s essence and elevate the sensory experience for our guests.
By nurturing a culture of excellence and continuous improvement, we cultivate an environment where every team member is empowered to deliver exceptional service consistently.
We vowed to showcase ingredients at their peak, ensuring each creation tantalises the senses with vibrant flavours and textures.
WHAT, IN YOUR OPINION, ARE THE KEY ELEMENTS TO THE BAR’S SUCCESS?
In my perspective, the key elements to the success of Bar Les Ambassadeurs are our unwavering dedication to staff development and the timeless values of integrity, hospitality and teamwork. By nurturing a culture of excellence and continuous improvement, we cultivate an environment where every team member is empowered to deliver exceptional service consistently.
HOW DOES BAR LES AMBASSADEURS STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY?
To stay current in an ever-evolving industry, Bar Les Ambassadeurs prioritises innovation and adaptation. We closely monitor emerging trends, embrace technological advancements, and foster collaborations with industry experts through guest shift series to ensure we remain at the forefront of the hospitality landscape.
PLEASE TELL US THE VENUE’S SHORT AND LONG-TERM GOALS?
In the short-term, our goal is to further enhance our menu’s seasonality by sourcing ingredients locally, thereby fostering sustainable partnerships with regional producers. Looking ahead, we aspire to continue elevating the guest experience while maintaining our commitment to excellence and innovation.
WHAT ADVICE WOULD YOU OFFER UK VENUES LOOKING TO RAISE THE BAR AND PROVIDE EXCEPTIONAL SERVICE TO GUESTS?
The advice I would give UK venues is to provide exceptional service; I would emphasise the importance of attention to detail and proactive anticipation of guests needs. Additionally, investing in staff development is of extreme importance, and fostering a culture of empowerment and happiness among team members is paramount to achieving sustained success and guest satisfaction.
Improving Standards
INDUSTRY-LEADING EXPERTS, TORK, ARE SETTING THE BAR HIGH, OFFERING WET-LED VENUES THE HIGHEST QUALITY HYGIENE SOLUTIONS THAT HAVE EFFICIENCY AND SUSTAINABILITY IN MIND.
Customers and staff deserve and expect high standards of hygiene in bars. Customers so they can relax and enjoy their experience, and staff so they can do what they do best: provide a welcoming space and excellent service. By following industry-leading practices, and using the best solutions at their disposal, bars can create a clean, productive and sustainable environment for everyone.
Washrooms are spaces used by everyone and are often used as a yard-stick for hygiene by customers. However, keeping them clean and meeting your guests’ expectations takes time investment to get right. Tork hygiene solutions helps improve the efficiency of bars, so staff can spend less time maintaining washrooms and more time serving customers and maintaining front-of-house. Designed to save space for businesses with small facilities, the Tork Xpress® multi-fold towel dispenser directly helps bars get the most out of limited washroom resources. New compressed refills mean the system holds up to 50 per cent1 more towels resulting in twice the number of guests served per refill.
Sustainability is also a key issue that bars are facing, along with every other industry. Carbon footprints and specifically Scope 3 emissions (emissions acquired in the supply chain) are often difficult to track and reduce, providing a challenge for venues whose supply chains are often stretched amid increasing costs and uncertainty.
Tork hygiene solutions helps improve the efficiency of bars, so staff can spend less time maintaining washrooms and more time serving customers and maintaining front-of-house.
It’s important then that bars look at their suppliers, to ensure they can offer certified assurances on carbon reduction. Tork offers 27 dispensers in Europe (excluding France) with carbon neutral2 certification. This is achieved by producing our dispensers using certified renewable electricity and compensating the remaining carbon emissions through investment in climate projects.
From a renewability and waste reduction perspective, it is up to companies like Essity (makers of Tork products), who deal in disposable products, to maximise efficiency, and minimise waste as much as possible. For example, the new Tork Xpress hand towel system reduces packaging by up to 27 per cent3 – meaning more towels can fit on a shipment, and less packaging is thrown away. Once used, Tork Xpress Hand Towels can be recycled with Tork PaperCircle®, the world’s first paper hand towel recycling service – helping businesses to go circular by collecting and recycling used paper hand
towels into new tissue products – turning waste into a resource.
Running a bar can be difficult, especially for your staff who want to spend more time serving customers, and less time cleaning with 71 per cent4 of cleaners wishing their systems were easier to refill. Having a clean environment should never be a hindrance to the hive of activity that bars offer; instead it should improve the efficiency and quality of service.
Check out Tork’s range of equipment to help you and your staff manage your cleaning obligations by reducing the number of times dispensers need refilling at www.tork.co.uk. 1.
Directory
BEHIND THE BAR
Hoshizaki
+44 (0)845 456 0585 uksales@hoshizaki.uk www.hoshizaki-europe.com @hoshizakiuk hoshizakiuk
@hoshizaki_uk hoshizakiuk
Koldbox 01254 614444 sales@pentlandwholesale.co.uk www.koldbox.com @pentlandwholesale pentlandwholesale @pentlandw pentland-wholesale-ltd
Nelson 0800 592 833 office@nelsonwash.co.uk www.nelsonwashonline.co.uk
BUSINESS
Bizimply
+44 203 642 5644 support@bizimply.com www.bizimply.com @bizimplyhq Bizimply bizimply
TNT Sports www.tntsports.co.uk @tntsports TNTsports @tntsports
Tripleseat
+1 (978) 614 0490 info@tripleseat.com www.tripleseat.com
@tripleseat Tripleseat tripleseat-software
DESIGN
Cult Furniture
+44 (0) 208 185 6960 info@cultfurniture.com www.cultfurniture.com @cultfurniture cultfurniture
Woodberry 01926 889922 mail@woodberry.co.uk www.woodberry.co.uk
DRINKS
Amaro Montenegro +44 751 609 8527 miriam.pomioli@montenegro.it www.amaromontenegro.com @amaromontenegro_ww amaromontenegroglobal
Beluga Vodka www.vodka-beluga.com @vodkabeluga belugavodka noblewoodgroup
Cano Water www.canowater.com @canowater canowater @canowater
DeKuyper +31 (0)10 42 79 700 royalinfo@dekuyper.nl www.dekuyper.com @de_kuyper_cocktails dekuypercocktailsuk
Frobishers 0870 242 1989 ahoy@frobishers.com www.frobishers.com @frobishersjuices Frobishersjuices
HEINEKEN
+44 (0)131 528 1000 www.heineken.co.uk @heinekenukcompany heinekenuknews heineken
Hoxton Spirits London 020 3892 6780 hoxton@hoxtonspirits.com www.hoxtonspirits.com @hoxtonspirits HoxtonSpirit
Lanchester Wines 01207 521234
sales@lanchesterwines.co.uk www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines
Paragon Brands
+44 (0) 161 390 0019 hello@paragonbrands.co.uk www.paragonbrands.co.uk @paragonbrands paragonbrands @paragonbrands
Pernod Ricard UK www.pernod-ricard.com/en @pernodricard pernod-ricard
Thatchers Cider 01934 822862
info@thatcherscider.co.uk www.thatcherscider.co.uk @thatcherscider ThatchersCiderCompany @thatchers_cider thatchers-cider-company-ltd
The Secret Garden Distillery 0131 285 6833
info@secretgardendistillery.co.uk www.secretgardendistillery.co.uk @secretgardendistillery secretherbgarden the-secret-garden-distillery
Tipplemill Distillery info@tipplemill.com www.tipplemill.com @tipplemillgin Tipplemill Distillery
Lamb Weston +31 88 00 33 200 info@lambweston.eu www.lambweston.eu/emea lambwestonmeijeruk lambwestonemea
McCain Foodservice Solutions www.mccainfoodservice.co.uk @mccainfoodserviceuk @McCainFoods_B2B mccain-foodservice-gb
Midland Snacks 01536 204200
info@taytogroup.com www.midlandsnacks.co.uk tayto-group-limited
REAL Hand Cooked Crisps 01536 204200 info@taytogroup.com www.realcrisps.com @realhandcooked real-handcooked
HOSPITALITY ORGANISATIONS
Licensed Trade Charity 0808 801 0550 enquiries@ltcharity.org.uk www.licensedtradecharity.org.uk @ltcharity licensedtradecharity @LTCharity licensed-trade-charity
The Drinks Trust 0800 915 4610 supportline@drinkstrust.org.uk www.drinkstrust.org.uk @drinks_trust drinkstrust @drinks_trust drinks-trust
Golden Wonder 01536 204200
info@taytogroup.com www.goldenwonder.com @goldenwonderofficial goldenwonder
UKHospitality 020 7404 7744 info@ukhospitality.org.uk www.ukhospitality.org.uk @ukhospitality UKHospitality @ukhofficial ukhospitality
