Bar Magazine March 2025

WE PROVIDE THE LICENCE, YOU PROVIDE THE GOOD TIMES.

MARCH 2025

As we march into a season of change, reflection, and growth, this month’s edition of Bar Magazine brings you an exciting and diverse mix of features that showcase the best in the bar industry. Whether you’re seeking inspiration from innovation or reflecting on the trailblazers who’ve shaped the landscape, we’ve got something special for you!

First, we proudly highlight the 2025 Bar Magazine Awards— a night where excellence is celebrated, and the finest venues, bartenders, and brands are recognised for their contributions. We provide an exclusive recap of the event, sharing the unforgettable moments that made it a night to remember, including the first exclusive interviews with the esteemed winners.

In celebration of International Women’s Day, we share a powerful feature exploring the incredible women in hospitality who continue to redefine the industry. From founders and CEOs to Head of Bars, we’re honoured to shine a spotlight on these incredible individuals and their achievements.

In the digital age, social media has become a game-changer for the bar industry. In our huge Technology Feature, we dive into the evolving role of social media, offering insights on how bar owners and bartenders can leverage these platforms to build communities, attract customers, and enhance their brand presence. It’s a deep dive into how technology is reshaping the way we connect with audiences and grow our businesses.

Lastly, we’re thrilled to bring you an exclusive piece, ‘A Spotlight on: Sake.’ This section offers a deep exploration of sake’s exceptional qualities and how it’s gaining momentum in the world of bars and restaurants. With commentary from category experts, this is your guide to understanding and appreciating one of the most intriguing beverages to ever grace the bar.

Alongside these focuses, you’ll also find our regular pieces, including Venue of the Month, Hospitality Around the World, New Creations and Hospitality Heroes.

We hope this issue inspires you to keep pushing boundaries, champion diversity, and continue exploring the ever-evolving world of hospitality.

Cheers to a fantastic month ahead!

ELEASHA PRITCHARD, EDITOR-IN-CHIEF

© 2025 Cogent Multimedia Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD.

EDITOR-IN-CHIEF

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths

manjeet@cimltd.co.uk Tel 01795 509109

HEAD OF BUSINESS DEVELOPMENT

Jazmine Davis jazmine@cimltd.co.uk

ADMINISTRATION MANAGER

Natalie Woollin

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

10 HOSPITALITY HEROES

We sit down with Paul Mathew, Founder of Everleaf Drinks, who reveals the story behind the brand and what’s in store for the category in the future.

15 BAR MAGAZINE AWARDS

We share an exclusive re-cap of the 2025 Bar Magazine Awards, including interviews with the esteemed winners.

28 INTERNATIONAL WOMEN’S DAY

In light of International Women’s Day, we shine a light on the powerful female voices shaping the hospitality industry.

35 TECHNOLOGY

We focus on the role of social media in boosting business, and share the latest tech innovations within the sector.

48 NEW CREATIONS

We visit Nipperkin AT NIJŪ and share an exceptional serve from their new winter menu, Heritage Radishes & Koji.

51 A SPOTLIGHT ON: SAKE

We shine a light on the sake category, highlighting its growing popularity amongst guests and detail how wet-led venues can embrace this special serve.

56 VENUE OF THE MONTH

The Mirror Bar sets the standards for delivering exceptional guest experiences. Devin Snoddy, Bar Manager at the Mirror Bar, reveals the key elements to the venues success.

58 HOSPITALITY AORUND THE WORLD

“Pull up, Fess Up” – Holly Graham, Founder and Creative Director at Tokyo Confidential, shares more about the unique venue that draws inspiration from Tokyo Tower.

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

BE INCLUSIVE HOSPITALITY

RELEASES

FIFTH INDUSTRY REPORT

Be Inclusive Hospitality has launched its latest report, Careers in Hospitality: Removing Barriers to Progression, providing a comprehensive analysis of the challenges faced by ethnically diverse employees in the hospitality industry. The report draws on three years of Inside Hospitality survey data, along with newly conducted focus groups and interviews, to offer vital insights into industry perceptions, pay disparities, career barriers, and lived experiences.

Over the past three years, Be Inclusive Hospitality’s Inside Hospitality surveys have gathered more than 4,000 responses from employees across the UK, representing a diverse range of backgrounds and career levels.

To mark the release of this report, a launch event was held at Think Tank, 8 Bishopsgate, bringing together 160 hospitality professionals to unveil key findings, participate in panel discussions, and engage in a Q&A session.

The Careers in Hospitality: Removing Barriers to Progression report is available to download now from Be Inclusive Hospitality’s website.

www.bihospitality.co.uk

HARRISON FORD BECOMES

GLENMORANGIE SINGLE

Glenmorangie Highland single malt Scotch whisky has today revealed a new global campaign starring cinematic icon, Harrison Ford. Legendary for his countless iconic movie roles, the Hollywood actor brings his trademark wry humour to the fore in a series of episodic films directed by actor and film-maker Joel Edgerton.

Once Upon a Time in Scotland takes us behind-the-scenes as Harrison Ford journeys to Glenmorangie’s Highland home, to discover the skill and craftmanship that goes into making each bottle of its complex and elegant whisky. It sees the actor enjoy the authentic Scottish experience — from getting to grips with the nuances of Scottish pronunciation and kilt etiquette, to bonding with locals over a dram of single malt — all shot in an unconventional, deliberately ‘off-script’ style.

Filmed in the picturesque north-east Highlands of Scotland, the campaign captures the natural beauty of the local area: from the historic distillery in Tain where Glenmorangie has been created for over 180 years, to the storied 19th century Ardross Castle, and the dramatic landscapes surrounding Loch Glass. Appearing alongside Ford are the real Glenmorangie distillery team — who embraced their first experience of acting under the guidance of a global cinematic legend — while the brand’s flagship whiskies, Glenmorangie Original 12 Years Old and Glenmorangie Infinita 18 Years Old also take on a starring role.

Six full-length episodes and an array of behind-the-scenes content are available to view on glenmorangie.com, with the rest released throughout 2025. www.glenmorangie.com/harrison-ford

THE FACE OF

MALT WHISKY

STRONGBOW INTRODUCES NEW ON-TRADE FLAVOUR INNOVATION: STRONGBOW STRAWBERRY

Strongbow, the UK’s number one cider brand1, is expanding its Flavoured Cider range with the introduction of Strongbow Strawberry – its first flavour innovation in the on-trade in over ten years. Rolling out across pubs and bars nationwide, Strongbow Strawberry is available now, both on draught and in 500ml bottles.

Strongbow Strawberry blends the crisp taste of Strongbow’s signature Apple Cider with the bright, natural sweetness of strawberries, creating a perfectly balanced, refreshing flavour. With an ABV of 4.0%, Strongbow Strawberry is made with real fruit juice and is free from artificial flavours, sweeteners, and colours. Plus, it’s gluten-free and vegan, making it a great choice for a wide range of drinkers.

The flavour was initially launched in the off-trade in August 2024, rolling out across the Tesco Group estate. It quickly became one of the bestselling SKUs in Strongbow’s line-up, outselling the popular Strongbow Dark Fruit2 and attracting new, younger shoppers to the category3

With 4 in 5 cider drinkers stating that the range in a venue is important to them when choosing where to visit on-trade4, the innovation from Strongbow is expected to provide an opportunity to drive significant value for operators. Furthermore,

with Strawberry being one of the most popular flavours in the cider category, Strongbow Strawberry will offer a more accessible, mainstream option in this space, from a brand that both operators & consumers can trust. Available now, operators have the opportunity to stock Strongbow Strawberry ahead of when cider sales peak over the summer months. As part of this campaign, Strongbow is also aiming to help drive rate of sale in outlets via a fun, digital game consumers can play, offering 2-4-1 vouchers on pints across its full range including Original, Dark Fruit and Strawberry. The vouchers may be redeemed either by scanning a QR code in venue or clicking through on targeted social media adverts.

1 CGA, Nielsen Value & Volume Sales MAT TY 31.01.25

2 Nielsen IQ 15w/e 07/09/2024

3 Dunnhumby Source of Sale 28w/e 08/09/2024 vs. previous 52 weeks

4 CGA Brand track August 2024

TOP DRINKS CRITICS AND BARTENDERS ARE BEHIND THE LAUNCH OF SIX BROTHERS MAHURA:

A REVOLUTIONARY REAWAKENING OF INDIA’S HERITAGE SPIRIT

South Seas Distilleries, one of India’s oldest spirit-makers, has revived production of an ancient Indian spirit: Mahura. After a century of prohibition, the family-owned distillery is reclaiming its legacy as the earliest producer of this heritage spirit with the debut of Six Brothers Mahura, the world’s first-to-market Mahura, launching in the UK in 2025.

To mark this significant launch, the brand is hosting a cocktail competition: The Six Brothers Mahura Masters, taking place on Monday, 3rd March, at Scarfes Bar at Rosewood London, recognised among the world’s best by 50 Best.

A panel of esteemed drinks writers, critics, and expertsincluding Alice Lascelles, Douglas Blyde, Millie Milliken, Pritesh Mody, Max Venning, and Francesco Braun - will judge the competition.

With the allure of something new and extraordinary, Six Brothers has drawn entries from some of London’s most exciting bartenders, including those from The Dorchester’s Vesper Bar, The Beaumont’s Le Magritte, and acclaimed independent venues SOMA and Kwãnt, who will shape the way Mahura as a category is received in the UK. Two winners will be announced later this month.

www.sixbrothers.com @sixbrothersmahura

PAUL MATHEW

IN A CANDID CONVERSATION, PAUL MATHEW, FOUNDER OF EVERLEAF DRINKS, SHARES THE JOURNEY THAT LED HIM FROM MANAGING PUBS TO CREATING ONE OF THE MOST INNOVATIVE NON-ALCOHOLIC DRINKS BRANDS IN THE INDUSTRY.

PAUL, PLEASE TELL US WHERE YOUR CAREER IN HOSPITALITY BEGAN.

I started working in local pubs and restaurants during my university holidays (30 years ago…), then went on to help manage a pub on the King’s Road while I studied conservation in London. From there, I went to work for conservation charities, but carried on behind cocktail bars in the evening when I could. I was working on plant conservation projects around the world, so would come back from the forests of Brazil and practise what I’d learnt about cachaça on my guests – similarly with pisco from the mountains of Chile, r(h)ums from across the Caribbean, agave spirits from Oaxaca (where I’d been looking at oak trees), baijiu from China (magnolias), and loads more. I was really lucky to be doing this at a time when bartending and cocktails were undergoing their big renaissance, so it was a very exciting time to be a part of it. So exciting that I decided to sell my little flat and spend it all on the lease for what became The Hide Bar. I’ve been a bar owner for the 18 years since then.

WHAT INSPIRED THE BIRTH

OF EVERLEAF, AND HOW DO YOU SEE EVERLEAF AS A LEADER WITHIN THE SECTOR?

Around seven and a half years ago, we started to see more and more of our guests looking for low and non-alcoholic drinks. We were making various tonic concentrates in the bars already, so I started to experiment with different flavour profiles, styles of drink and, most importantly, textures. I saw it as a fantastic opportunity to use my two backgrounds in plants and drinks to create something unique. The relatively new category of nonalc was – and is – very exciting as you don’t have the same restrictions as traditional spirits. I could rethink what made a good drink from the bottom up.

Some of the ingredients were also inspired by my childhood growing up with a botanist father; we use plants he was writing about when I was a kid, including saffron and orris root, that are very emotive for me – he wrote some of the definitive works on those two genera of plants, crocus and iris.

WITH THE SURGE IN MINDFUL DRINKING AND GROWTH OF THE NO AND LOW CATEGORY, HOW DO YOU SEE EVERLEAF CONTINUING TO BE INNOVATORS WITHIN THE CATEGORY?

Even six years after launch, we’re telling the story of Everleaf to new people every day. The category is still relatively new, and because we’re not an analogue of something in the alcohol space, we have to do quite a bit of education and sampling. This year, we’re looking to innovate in how we share that story, drawing far more on the plants we use and where they come from under the heading of “made from the world’s most

wonderful plants.” There’s so much depth to that – internally we challenge everything we do to “be more plant”! We’re also going to continue to get more bartenders and guests out into nature. We have an internal ‘days in nature’ KPI that we’re looking to smash this year!

WHAT’S THE BRAND’S PLANS FOR THE FUTURE; WHAT’S NEXT FOR EVERLEAF?

We are very much focused on growing in UK bars and restaurants, so that’s our future for the time being; we will continue to support the brilliant hospitality industry, which is seeing demand for no and low accelerate faster than every other category at the moment.

We’ll also be looking as some more innovation. I’m very fond of referencing the fact that there are something like 200,000 edible plant species in the world, of which each might have different flavours in their leaves, flowers, seeds, stems or roots. That’s a back bar of one million different flavours before you even get into the myriad ways of extracting them. Plants can be very, very exciting!

WHAT DO YOU LOVE MOST ABOUT HOSPITALITY?

I love seeing a room full of people enjoying themselves. Hospitality allows you to create that, manage that, influence that, whether it’s through great food and drink, the welcome, the music or the service. That’s why I love non-alc – it’s another piece of the puzzle enabling everyone to have a good time together. It’s never been about giving people alcohol and seeing what happens!

I also love the camaraderie of a great hospitality team; there’s nothing quite like it!

WHAT HAS BEEN AN IMPORTANT LESSON YOU HAVE LEARNT WITHIN YOUR CAREER; WHAT ADVICE WOULD YOU PASS ON TO OTHER ASPIRING HOSPITALITY PROFESSIONALS?

Never underestimate the importance of getting the basics right –it doesn’t matter how amazing your milk punch is if the music is crap and the toilets are broken.

LOOKING AHEAD, WHAT ARE YOUR GOALS FOR THE FUTURE, BOTH THROUGH YOUR PROFESSIONAL CAREER AND PERSONALLY?

Professionally, there’s so much still to grow with Everleaf, so that’s going to continue to be really exciting – visiting more of our plants in the wild, doing more conservation work with our partners at Plantlife and Fauna & Flora, the next edition of the Everleaf Spritz Challenge to name a few. I don’t think anything could really beat telling the story of Everleaf to more people in more places, so hopefully I’ll be able to do that for a long time to come!

Personally, I’ll be running a lot; it keeps me balanced. My kids are getting faster and faster now, and I want to be able to keep up with them for as long as possible…

WHAT’S YOUR FAVOURITE LATEST INNOVATION WITHIN THE INDUSTRY?

Refrigerated garnish drawers, great glassware that goes through the glasswasher and doesn’t cost the earth, non-alc bottomless brunches that taste delicious but don’t leave you feeling horrendous half way through Sunday afternoon, diversification in the no and low category, and tasty non-alc drinks at sporting events!

WHAT’S YOUR GO-TO BAR AND TIPPLE?

I’m a huge fan of Tayēr + Elementary on Old Street. I’ve known Monica and Alex for quite a while now, from doing cocktail competitions together 15+ years ago, to helping with the first batch of Everleaf labelling! It’s always great to drop in and see them. Tipple would be their regularly changing non-alc draught (loving the Jasmine + Lily Highball with Everleaf Mountain at the moment), plus a one-sip martini for balance!

@everleaf_paul

Even six years after launch, we’re telling the story of Everleaf to new people every day.

ENHANCING YOUR CUSTOMER EXPERIENCE ONE TRACK AT A TIME.

The power of playlists.

Music can have a significant impact on enhancing your customer experience. It acts as a powerful tool that can influence your customers mood, behaviour, and even spending habits. By being strategic with your playlists, you can create an atmosphere that complements the brand identity, enhances the ambiance and gives your customers a memorable experience. Music has the ability to set the tone and impact the overall satisfaction of guests. Scan the QR code for more ways to bring music into your business and make the most of your music licence.

If you are already playing background music and providing live entertainment, or you’re looking to introduce it into your hotel, you’ll usually need TheMusicLicence. We ensure those who are involved in creating the music we all enjoy are fairly paid for their hard work and talent.

Get TheMusicLicence 0800 015 6450

(8am-6pm, Monday-Friday)

pplprs.co.uk/get-themusiclicence

BAR MAGAZINE AWARDS

A CELEBRATION!

WE SHARE AN EXCLUSIVE RE-CAP OF THE 2025 BAR MAGAZINE AWARDS, SHARING THE HIGHLIGHTS OF THE SPECIAL EVENING.

On 20th January, the Bar Magazine Awards 2025 brought together hundreds of hospitality professionals to honour the dedication, passion and skill of staff and venues across the industry. The event was a celebration of the outstanding contributions these individuals make in creating exceptional customer experiences, helping the hospitality sector continue to thrive and grow.

The evening was a powerful reminder of the remarkable talent within the industry, honouring not only the leading venues, but also, the individuals whose hard work and innovation keep the hospitality world vibrant. With an atmosphere brimming with celebration and recognition, the winners of nine award categories were applauded for their extraordinary achievements. It was a fantastic occasion that acknowledged the collective effort required to help the hospitality industry flourish and continue delivering memorable experiences.

Ian Burrell, the Global Rum Ambassador, led the night announcing the special nine award categories, sponsors and winners, as well as, introducing the two exceptional speakers of the evening, Lorraine Copes, Founder of Be Inclusive Hospitality, and Nicolas Medicamento, AKA Dr Cocktail. Delivering an inspiring keynote, Lorraine urged the audience to consider how they will use their power and influence in 2025, detailing how the smallest actions can make such a difference.

Innovation was the theme of the night, with a bespoke cocktail menu crafted exclusively for the event. Designed by BMA cocktail sponsors in collaboration with Nicolas Medicamento and the UKBG team, the menu was a testament to the limitless creativity that defines the brands and brilliant minds in the sector. With an impressive roster of sponsors, including major industry players like Access Group, Schweppes, and Paragon Brands, the awards highlighted the power of collaboration and innovation within the hospitality world. A huge thank you to the Bar Magazine Awards’ supporting partners and sponsors for their hard work and dedication in making the evening truly unforgettable – this event wouldn’t have been possible without your support.

Last but certainly not least, congratulations to all of the outstanding winners! From marketing visionaries to masters of mixology, the BMAs 2025 winners are leaders in their fields, setting the standard for others to follow.

The Bar Magazine Awards will return next year with exciting new categories, judges, and sponsors. Stay tuned for exclusive announcements coming soon! www.barmagazineawards.co.uk

2025 BAR MAGAZINE AWARDS WINNERS

Alice Taraschi – Best Venue Manager Award

Bacchanalia – Best Venue Design Award

Bow Bar – The Environment Award

Cressida Lawlor – Unsung Hero Award

Drake and Morgan – Best Hospitality Group Award

Eve Bar – Best Dining Concept Award

Nepheli Akrivopoulou – Best Mixologist Award

Nine Lives – Marketing Innovation Award

Richard Wynne – Lifetime Achievement Award

A fabulous evening with all the like-minded hospitality shakers. – Drake & Morgan

I’m excited to see what’s next for the magazine. Keep pushing boundaries and making an impact!

Michele Lombardi, Head Mixologist – Four Seasons Park Lane

ALICE TARASCHI

ALICE TARASCHI, BAR MANAGER AT THE GUARDS BAR AND LOUNGE, RAFFLES LONDON AT THE OWO, AND WINNER OF THE 2025 BAR MAGAZINE BEST VENUE MANAGER AWARD, REFLECTS ON THE SIGNIFICANCE OF THE AWARD AND DISCUSSES HER ASPIRATIONS FOR THE FUTURE.

HOW DOES IT FEEL TO WIN THE PRESTIGIOUS BEST VENUE MANAGER AWARD; WHAT DOES IT MEAN TO YOU PERSONALLY AND PROFESSIONALLY?

I am honoured to be named Best Venue Manager! It feels like a huge achievement and recognition for the hard work I’ve put in over the last 11 years in hospitality.

I’m so grateful to have worked with some incredible people, but hospitality is very male dominated, and it’s often harder for a woman to ‘shine’. This external validation makes me feel very seen and valued. We often get complimented by our guests, but to be acknowledged at the BMAs is very special. It makes me so proud and incentivises me to keep learning and growing – and to encourage my team to do the same! I’m also very excited to lead the team in 2025 and beyond, as we have some exciting collaborations and events coming up.

WHO OR WHAT HAS BEEN YOUR BIGGEST INSPIRATION THROUGHOUT YOUR CAREER?

I’ve learned something valuable in every single place I’ve worked, discovering things about myself – both good and bad! I’ve learnt what kind of manager I want to be and how to build a strong team where everyone has a good work/life balance. In terms of a specific person that I look up to – that’s a tough question, because success looks different to everyone. I’ve loved working with Anna Sebastian, who taught me so much about how to not be afraid of expressing my personality in the workplace, and the importance of growth and development.

HOW DO YOU PLAN ON USING THIS RECOGNITION TO PUSH BOUNDARIES OR INNOVATE FURTHER IN YOUR WORK?

Winning this award has incentivised me to keep learning, and ideally keep winning awards! Hospitality has a reputation for being tough, with antisocial hours, but I’d like to continue to challenge those negative connotations that surround the industry and help to navigate a blueprint for a healthier work/life balance. I can’t deny it’s hard work, but we can all do better at showing future generations that we can achieve growth in a more measured fashion.

WHAT’S THE BEST ADVICE YOU’VE EVER RECEIVED IN YOUR CAREER, AND HOW HAS IT SHAPED YOUR APPROACH?

Always be yourself and express yourself. Never think you know it all, and always take the opportunity to learn something when it is offered!

WHAT ARE SOME WORDS OF ADVICE YOU CAN OFFER TO ASPIRING HOSPITALITY PROFESSIONALS LOOKING TO PUSH THE BOUNDARIES?

Don’t be afraid to step outside your comfort zone and be uncomfortable. It’s truly the best way to learn. Also, you can have a healthy work life balance!

@alicetaraschi94

BOW BAR

INTRODUCING THE WINNER OF THE 2025 BAR MAGAZINE ENVIRONMENT AWARD, BOW BAR! RICARDO MORALES DIAZ, BAR MANAGER AT BOW BAR, HILTON LONDON METROPOLE, SHARES MORE ABOUT BOW BAR’S INSPIRING SUSTAINABILITY JOURNEY AND HOW THE VENUE CONTINUES TO LEAD THE CHARGE TOWARDS A GREENER FUTURE.

HOW DOES IT FEEL TO WIN THE PRESTIGIOUS ENVIRONMENT AWARD; WHAT DOES

IT MEAN TO THE TEAM?

Winning this award for the second consecutive year feels absolutely incredible! We are immensely proud to be recognised for our commitment to sustainability in the bar industry. This truly validates our efforts, and motivates our entire team to continue pushing boundaries as we collectively work towards achieving Hilton’s Travel with Purpose 2030 Goals.

WHAT, IN YOUR OPINION, ARE THE KEY ELEMENTS TO THE TEAM AND VENUE’S SUCCESS IN SUSTAINABILITY

INITIATIVES; WHAT MAKES BOW BAR STAND-OUT FROM OTHERS?

At Bow Bar, our team has prioritised sustainability in every aspect of our operations. Each year, we build on our initiatives, constantly innovating and trying new approaches. Key milestones include introducing Toast Ale on draft, made from surplus bread, and adopting the ‘Use, Infuse, Transform, Re-use’ ethos to manage waste in our cocktail menu.

We stand out in our approach to sustainability, ensuring it sits at the heart of all our decision-making. Bow Bar is powered by 100% renewable electricity, certified to triple-ISO standards, and sends all food waste to compost. We’ve eliminated single-use plastics, use staff uniforms made from recycled plastic bottles, and only use 100% recycled and recyclable packaging. Our menu features Toast Ale on draft and biodegradable agave straws, and we creatively repurpose food waste for garnishes, infused ingredients, citrus shrubs, and more.

Our sustainability practices have significantly helped us reduce waste and costs by reusing ingredients and making homemade alternatives. We are proud to send zero waste to landfill, with all food waste turned into compost. These initiatives also reduce our carbon footprint, align with Hilton’s Travel with Purpose strategy, enhance our storytelling, and attract eco-conscious guests who value our strong environmental credentials.

HOW DOES THE TEAM PLAN ON USING THIS RECOGNITION TO PUSH BOUNDARIES OR INNOVATE FURTHER IN YOUR SUSTAINABILITY EFFORTS?

This award is a testament to the hard work of the entire Bow Bar team in prioritising sustainability. With our new cocktail menu launching soon, we see this as the perfect opportunity to reflect on our progress and introduce even more innovative methods of ingredient reuse in our drinks. Keep your eyes peeled for

more coming soon, including even more focus on sustainability throughout our cocktail ingredients.

WHAT ARE SOME WORDS OF ADVICE YOU CAN OFFER TO ASPIRING HOSPITALITY PROFESSIONALS LOOKING TO PUSH THE BOUNDARIES IN SOCIAL, ETHICAL AND ENVIRONMENTAL RESPONSIBILITY?

For aspiring venues aiming to excel in sustainability, start by addressing your most significant issue, such as waste management. From there, switch to sustainable suppliers and products, prioritise local ethical sourcing, and choose partners who share your values. Ensure that sustainability is evident in both the small and big details of your operations, and is embedded in your bar’s storytelling.

@bowbarldn

It’s Never too soon for summer

NEPHELI AKRIVOPOULOU

MEET

NEPHELI AKRIVOPOULOU, UK BRAND AMBASSADOR FOR DON PAPA RUM AND THE ESTEEMED WINNER OF THE BAR MAGAZINE 2025 BEST MIXOLOGIST AWARD, WHO SHARES MORE ABOUT HER SUCCESS AND GOALS FOR THE FUTURE.

HOW DOES IT FEEL TO WIN THIS PRESTIGIOUS AWARD?

It feels truly surreal to have won this award, and I don’t think that feeling will ever pass. Personally, it’s a deep sense of pride and fulfilment because it’s not just a recognition of my skills, but also of my commitment to creativity and innovation in mixology. Being acknowledged by my peers and the industry is an incredible honour, and I’m genuinely touched by it.

Professionally, this is a game-changer. It opens new opportunities for growth and visibility, and it reflects the exciting evolution of the industry. I’m incredibly proud to be a part of that progress. I also see this award as a responsibility—to continue pushing boundaries, setting new standards and inspiring others along the way.

WHO OR WHAT HAS BEEN YOUR BIGGEST INSPIRATION THROUGHOUT YOUR CAREER?

I’ve been incredibly fortunate in my career to have had some remarkable female mentors and colleagues. I’m constantly in awe of the women in our industry who are rising to the top and finally receiving the recognition they deserve. Witnessing others succeed and achieve great things serves as my personal fuel to strive for higher goals and push myself further. The thought of one day reaching similar milestones drives me to continuously grow and evolve.

One person who has significantly shaped my experience in the industry over the past year is Sarah Ben Saoud, the Brand Ambassador for Cazcabel. When I reached out for guidance, she generously dedicated hours of her time to walk me through the steps needed to achieve my goals. She embodies what it means to be a powerhouse in our field, and her personal and professional journey is nothing short of inspiring. Sarah is the perfect example of how to break glass ceilings without ever diminishing others in the process.

WHAT ARE YOUR GOALS FOR THE NEXT YEAR?

Having just embarked on my first brand ambassador role with Don Papa Rum, I’m beyond excited to dive deeper into the advocacy side of the industry. My goals this year are focused on bringing a fresh, innovative twist to classic rum cocktails through fun and engaging takeovers. I’m eager to showcase my creative spin on traditional recipes while continuing to explore new bars, learn from talented bartenders, and be inspired by the diverse flavours of rum and other spirits.

On a personal level, my journey this year is all about growth.

Above all, I strive to lead with kindness. I truly believe that good people attract good things, and that’s the mantra I want to live by as I build my career and relationships in the industry.

IF YOU COULD HAVE ONE DRINK TO CELEBRATE THIS WIN, WHAT WOULD IT BE AND WHY?

To celebrate my win, it would have to be a Spicy Margarita or a Hemingway Daiquiri. Both have that unique blend of flavours that reflect my approach to mixology—bold, vibrant and always a little unexpected.

WHAT ARE SOME WORDS OF ADVICE YOU CAN OFFER TO ASPIRING HOSPITALITY PROFESSIONALS LOOKING TO PUSH THE BOUNDARIES?

Take the leap. Leave that job that’s holding you back, send that application, go to that bar show, compete in that competition, apply for that scholarship, nominate yourself for that award. And yes — have a bloody cocktail, babes!

@sipwithneph

PARAGON INSIGHT

AS A LEADING UK-BASED COMPANY SPECIALISING IN UNIQUE AND PREMIUM DRINKS BRANDS, PARAGON BRANDS HAS A UNIQUE PERSPECTIVE ON WHAT’S DRIVING THE MARKET. FROM THE RESURGENCE OF RUM TO THE RISE OF A NEW GENERATION OF COFFEE COCKTAILS, HERE ARE SOME OF THE TOP DRINKS TRENDS TO WATCH AS WE HURTLE ONWARDS INTO 2025.

RUM CONTINUES TO PREMIUMISE

Rum is experiencing a renaissance, driven largely by younger consumers. According to a recent survey conducted by Paragon Brands, nearly four in ten (38%) Gen Z drink rum at least once a week, with one in seven drinking it daily. Millennials are also fuelling this trend, with nearly seven in ten (67%) choosing rumbased drinks at parties. This surge can be attributed to rum’s versatility and affordability, making it a go-to spirit for casual moments.

Paragon Brands is part of this movement with the launch of Anne Bonny Spiced Rum. Combining flavours from Jamaica, the Dominican Republic, and Réunion Island, Anne Bonny captures the adventurous spirit of its namesake while offering a bold, approachable option for both mixing and sipping.

Targeting rum’s next big growth area, Anne Bonny is aimed at the gap in the super-premium spiced rum market. The likes of Diplomatico, Bumbu, and Don Papa have proven the demand for super-premium rum brands, but the UK’s spiced rum market—five times larger than the gold rum category—has traditionally offered limited premium options.

Higher-priced segments of the rum market are showing growth. Industry data from IWSR Drinks Market Analysis reveals that, while premium-and-above rums experienced a slight dip in 2022, they are projected to grow at a compound annual growth

rate (CAGR) of 3% between 2022 and 2027. Super-premiumand-above rums are expected to rise by 8% CAGR over the same period, underscoring a consumer shift toward quality over quantity.

BABY LAGER: SMALL BUT MIGHTY

In response to the growing demand for innovative drink experiences, miniature versions of classic beverages are gaining traction. One standout trend for 2025 is the Baby Lager, a playful yet sophisticated shot created by Licor 43.

Gen Z, in particular, is embracing the concept of “baby” drinks, with six in ten expressing interest in trying mini versions of their favourite alcoholic beverages. Social media has played a significant role in driving this trend, with many consumers purchasing Baby Lager specifically for its Instagram-worthy presentation.

This unique drink layers golden Licor 43 with cream liqueur in a miniature beer glass, offering a visually striking and delicious nod to the humble pint of lager.

Interestingly, shots remain a popular choice, with nearly seven in ten young adults opting to enjoy them as part of a night out. Cocktail shooter shots are on the rise, layering multiple flavoured spirits and liqueurs. Not only visually appealing, these miniature cocktails turn shots into an experience with a pleasant taste more

palatable to the younger generation. Licor 43’s notes of vanilla, citrus and herbs and spices combined with cream liqueur add a deliciously spin to this shot craze.

Already making waves in the on-trade, with over 3000 venues now stocking Licor 43 driven by the Baby Lager shot; this experiential and socially shareable revolution for shots is only set to continue into 2025.

THE RISE OF THE CARAJILLO

It seems to be the end of the road for the espresso martini—the Carajillo is set to be THE caffeinated cocktail of 2025. This simple yet powerful drink combines cold brew espresso with Licor 43, a Spanish liqueur known for its sweet notes of vanilla, chocolate, and citrus.

The Carajillo offers a sweeter, smoother alternative to the sharpness of the espresso martini, making it an appealing choice for those seeking an indulgent treat. Its popularity has skyrocketed, particularly in the United States, where Google searches for the drink have more than doubled over the past three years.

Bartenders and mixologists are embracing the Carajillo for its versatility and crowd-pleasing flavour profile, and it’s quickly becoming a favourite in trendy cocktail bars. Shaken not stirred, the Carajillo is a simple 1:1 ratio of cold brew espresso shaken over ice.

Expect to see this drink making waves in the UK as consumers look for new ways to enjoy their caffeine-infused cocktails.

LOW AND NO IS A CONTINUING TREND

While traditional spirits are stable, the low and no alcohol movement remains a key area of growth. Health-conscious consumers are seeking options that allow them to enjoy the social aspects of drinking without overindulgence. Brands are responding with innovative products that deliver on flavour while keeping alcohol content low or nonexistent.

Botanical-based drinks in particular are gaining popularity, offering consumers sophisticated alternatives to traditional

cocktails. Surprisingly, just 25% of venues currently stock a nonalcoholic spirit. As more people prioritise wellness, this trend is expected to grow in 2025 and beyond.

THE GLOBALISATION OF TASTE

One clear trend is emerging: drinkers are becoming increasingly adventurous and global in their choices. Consumers are seeking out drinks that reflect diverse, international flavours, inspired by global cuisines and cultural experiences. Spirits infused with exotic ingredients from Japan, the Caribbean, and South-East Asia, along with other unique regional twists, are captivating the taste buds of a new generation.

One regional offering that stands to have a breakout in 2025 is limoncello, moving beyond its traditional role as a digestif to become a staple of cocktail culture. Across the UK, the citrusy liqueur is gaining momentum as a key ingredient in refreshing aperitivo serves, spritzes, and innovative cocktails. Highprofile venues from Harry’s Bar in Marylebone to your local Wetherspoons are leading the charge, with limoncello spritzes and lemon drop martinis gracing their menus.

Known for its heritage recipe dating back to 1890, Villa Massa represents the heart of Sorrentine tradition and hospitality. The liqueur is crafted exclusively with PGI-certified Ovale di Sorrento lemons, renowned for their bright yellow hue and intense aroma, grown only in the Campania region. Already the best-selling limoncello in Spain, Portugal, and the Netherlands, Villa Massa is now eyeing significant expansion in the UK. Backed by a €2m (£1.7m) investment to double production, the brand is poised to meet growing demand.

After the Hugo Spritz had a moment in 2024, the Villa Massa spritz could tempt consumers in 2025. Its all natural ingredients paired with Prosecco and soda could become a spritz menu staple, perfect for the apertivo moment sweeping the UK.

For more information, contact Paragon Brands: Email: hello@paragonbrands.com

Website: www.paragonbrands.com

MIDWEEK CRISIS

IT’S NO SECRET THAT MIDWEEK FOOTFALL IS A HUGE POTENTIAL GROWTH AREA FOR HOSPITALITY VENUES. BAR MAGAZINE HAD THE HONOUR OF INTERVIEWING TWO ENGLAND INTERNATIONALS AS PART OF TNT SPORTS’ DRIVE FOR LIVE SPORTS TO BE SHOWN IN PUBS AND BARS. WITH NEARLY 100 ENGLAND CAPS BETWEEN THEM, HERE’S WHAT JOE COLE AND OWEN HARGREAVES HAD TO SAY…

MIDWEEK FOOTFALL IN PUBS AND BARS IS OBVIOUSLY A LOT LOWER THAN AT WEEKENDS. HOW IMPORTANT IS A LIVE SPORT OFFERING FOR SOLVING THIS PROBLEM?

Joe Cole: “Live sport drives culture – when we grew up, you’d watch the tele with your family, and all watch the same thing, and now that’s gone. A lot of families only sit down together now to watch live sport, and that also translates to seeing your mates.

“So many people plan seeing both friends and family around what football games are on; there is sport on every single night now and there’s something for everybody – it’s a huge driver for the industry and should make such a difference.”

HOW BIG OF A FACTOR IS IT, WHEN PICKING A PUB TO GO TO, THAT THEY ARE SHOWING TNT SPORTS AND HAVE A LIVE SPORT OFFERING?

Owen Hargreaves: “People can watch sport anywhere these days, but pubs and bars tick so many boxes as you can watch the football while having dinner and spending time with family and loved ones. I think it’s so important for pubs to cater to the

whole family so they can make the most of this added footfall. “My brothers have pubs in Canada, and trying to get people through the door, for whatever reason it might be, is absolutely everything to their business. This is where live sport plays such a key role in the hospitality industry. So many more people have a great set-up at home now, with big TVs and sport on constantly, but watching games at the bar with friends gives you a different atmosphere and sense of community.”

BOTH HAVING BEEN PROFESSIONAL SPORTSMEN SINCE BEFORE THE AGE OF 18, HAVE YOU HAD MUCH EXPERIENCE IN WATCHING SPORT IN PUBS AND BARS?

Joe Cole: “Loads. Growing up, I have so many memories of going to the pub with my family, especially to watch England games. I remember ‘Scholesy’ scoring two goals against Scotland, would’ve been maybe 1999. I was in the pub in Camden with my mates and the whole pub just erupted and went crazy. There’s no way you could have an atmosphere like that by watching it at home. My brother used to go to the boozer and watch me play for England, preferring it to being at the actual games!”

Owen Hargreaves

My brother used to go to the boozer and watch me play for England, preferring it to being at the actual games!

WHAT CAN PUBS DO TO CATER BETTER TO MIDWEEK TRADE, MAKING IT MORE COMFORTABLE FOR CUSTOMERS WHO MIGHT NOT WANT TO HAVE A LOT TO DRINK?

Owen Hargreaves: “Non-alcoholic options have become a lot better recently, but the goal has to be to cater to as many people as possible. Whether pubs can offer alternative drinks menus, or offer food deals, this will all contribute towards getting guests staying longer.

“There’s a place in Canada that caters to everybody. They have a space for kids’ birthday parties, then a bar area with different sports showing, a wine bar to have a quiet drink – they do a great job of attracting families and have really found their niche.”

Joe Cole: “Me and my partner own restaurants in London, and we’re looking at opening a pub this year. We want it to be a football pub, somewhere people can come and feel comfortable watching the game, and also enjoy a top quality meal. We want super-nice food, football every day, and to build a community –it’s going to be the sort of place I’d want to go to myself.

“There’s a pub called The Cadogan Arms in Chelsea which is amazing. They’ve got a small bar downstairs with the football on and a great atmosphere, and a separate space upstairs with a lovely restaurant. No matter what you’re going out for, they can offer everything so they’re always busy and thriving.”

THE NEW CHAMPIONS LEAGUE FORMAT MEANS THERE ARE NOW GAMES ON IN JANUARY. WHAT ARE THE WAYS THAT PUBS AND BARS CAN MARKET THEMSELVES TO CAPITALISE ON THIS?

Joe Cole: “The hospitality industry will get a huge boost from this, in a typically quiet time. The online space is huge right now – a lot of people will plan their evening out ahead of time, by

looking on socials to see which pubs are showing certain games.

“I also think it’s important for venues to have an additional offering to go with football; for example, a lot of people might leave the pub at half time, or once the game has finished, to go and get some food from a local takeaway. Why can’t pubs have a similar offering such a rotisserie chicken, pizza or kebab as a popup around live sport? This keeps customers in the venue longer, and means they’ll be spending their money with you, rather than elsewhere.”

WHAT ARE YOUR FONDEST MEMORIES OF WATCHING LIVE SPORT IN PUBS?

Owen Hargreaves: “Just being there around friends and family. I remember as a kid, my Dad would take me to the pub to watch the football, I’d have a coke and loads of bags of crisps and there was always such a good atmosphere – everyone knew each other and it became a real community.”

Joe Cole: “I’ve got great memories, not just as a kid, but also when I was playing. My mates would finish work on a Saturday, I’d be coming to the pub after playing in the Premier League, and we’d all meet up, watch the late games and play pool before moving onto somewhere else. It was the highlight of my week; the atmosphere and camaraderie made the pub the perfect place for me to link up with friends.”

Joe Cole and Owen Hargreaves were speaking on behalf of TNT Sports about enjoying UEFA Champions League midweek football in your local pub.

To find out more about a TNT Sports commercial subscription, go to www.tntsportsbusiness.co.uk

Joe Cole

BREAKING BARRIERS

IN THIS INTERVIEW, GILLIAN DALZIEL DISCUSSES HER PATH TO LEADING THE LEARNING FOR LIFE PROGRAMME, DIAGEO’S INITIATIVE AIMED AT PROVIDING VITAL HOSPITALITY SKILLS TO INDIVIDUALS FACING EMPLOYMENT BARRIERS. GILLIAN HIGHLIGHTS THE PROGRAMME’S IMPACT ON CREATING A DIVERSE, INCLUSIVE AND SUSTAINABLE TALENT PIPELINE, AS WELL AS ITS FUTURE GOALS FOR EMPOWERING THE NEXT GENERATION OF HOSPITALITY PROFESSIONALS.

Inclusivity isn’t just the right thing to do – it also drives real success.

GILLIAN, WHERE DID YOUR CAREER IN HOSPITALITY BEGIN, AND WHAT STEPS LED YOU TO WHERE YOU STAND NOW?

I began my career in the drinks industry within hospitality in the early 2000s, starting as a glass collector and eventually working

behind the bar. This journey allowed me to merge my passion for hospitality with my career ambitions. A significant turning point came in 2007 when I transitioned from juggling two jobs to joining Diageo. This opportunity was pivotal in my professional growth, as it gave me the chance to learn from talented

colleagues and pursue my General Certificate in Distilling.

My path from working in bars to leading the Diageo Learning for Life programme has been a steep but rewarding learning curve. I embraced every opportunity, including a temporary assignment in January 2018 to lead the Learning for Life project during maternity cover, followed by a secondment in April 2022. In January 2024, I was appointed permanent CSR Programme Manager for Learning for Life.

In my current role, I collaborate across various teams internally and with external delivery partners to coordinate and oversee the implementation of Learning for Life programmes in GB. I also provide insights and share best practices with European markets, building new relationships with employers and referral agencies to expand the programme’s reach in GB and create a talent pipeline for the industry as participants graduate from the programme.

FOR THOSE THAT DON’T KNOW, PLEASE BRIEFLY DESCRIBE DIAGEO’S LEARNING FOR LIFE PROGRAMME; WHAT IS THE PROGRAMME’S ROLE AND HOW DOES IT HELP SUPPORT AND ENCOURAGE SKILL GROWTH FOR INDIVIDUALS IN THE INDUSTRY?

Learning for Life is Diageo’s business and hospitality skills programme for those seeking employment in the hospitality industry, but who may have faced barriers to employment in their lives. It provides equal access to business and hospitality skills and resources to increase participants’ employability, improve livelihoods and support a thriving hospitality sector that works for all. The programme is delivered in partnership with Springboard, the UK charity helping to futureproof the talent pipeline by supporting disadvantaged and unemployed people into hospitality, tourism and leisure careers; it also partners operators with recruitment of pre-vetted entry-level bartending and hospitality professionals.

HOW ESSENTIAL IS THE WORK OF THE LEARNING FOR LIFE PROGRAMME; HOW MANY INDIVIDUALS HAVE YOU HELPED SO FAR?

The hospitality industry has faced recruitment challenges and high training costs. Learning for Life (L4L) is designed to address these issues by providing a talent pipeline of skilled and confident individuals ready to contribute to the sector. Many graduates have gone on to work at prestigious bars and venues, showcasing the value of the programme in building both practical skills and self-belief within an industry that is vital to the economy.

Since its launch in the UK in 2014, over 7000 participants have completed the programme.

LOOKING SPECIFICALLY AT EQUALITY, DIVERSITY AND INCLUSION WITHIN THE INDUSTRY, HOW IMPORTANT IS THIS AND HOW IS THE PROGRAMME BRIDGING THESE GAPS AND PRESENTING FAIR AND EQUAL OPPORTUNITIES FOR ALL?

Inclusivity isn’t just the right thing to do – it also drives real success. When we create an environment where everyone feels valued and heard, we benefit from diverse perspectives and ideas.

A great example is the Diageo Learning for Life programme, delivered in partnership with Springboard. The programme thrives because it embraces diverse backgrounds and experiences. It equips people with the skills and confidence needed to build successful careers in hospitality, regardless of their starting point. By welcoming diversity, we attract and retain the right talent, engage our teams, and build better business partnerships. It’s a win-win for everyone involved.

HOW CAN VENUES GET INVOLVED AND SUPPORT LEARNING FOR LIFE?

By leveraging our extensive network, we work in partnership with Springboard to provide tailored support to candidates, equipping them with the skills and confidence needed to succeed to thrive in careers in hospitality. Venues can get involved by providing training spaces, hosting industry visits, offering work experience or recruiting graduates into their team.

WHAT ARE YOURS AND THE PROGRAMME’S GOALS FOR THE FUTURE?

The future of Learning for Life lies in continued collaboration with our partners and the wider industry. Our focus is on reaching those who need support the most, helping to build an inclusive and diverse hospitality sector where people can thrive. But we know there’s always more to do. Ultimately, this initiative is about creating a lasting, meaningful impact and driving positive change in the communities we serve. By scaling the programme and addressing emerging challenges, we aim to ensure the industry is stronger and more accessible for generations to come.

If you have any questions relating to Learning for Life in the UK, please contact: Gillian.Dalziel@diageo.com or for Ireland please contact: Lisa.Cashin@diageo.

Gillian Dalziel

POWERFUL VOICES

IN AN INDUSTRY WHERE WOMEN ARE OFTEN UNDERREPRESENTED IN LEADERSHIP ROLES, THE HOSPITALITY SECTOR HAS SEEN A RISE IN TRAILBLAZING FEMALE PROFESSIONALS RESHAPING ITS LANDSCAPE. IN THIS ARTICLE, WE HEAR FROM TEA COLAIANNI, FOUNDER OF WIHTL, SALLY CHILTON, THE VISIONARY BEHIND RAMTANG’ CELLO, AND IVY JOY MONTEMAYOR MONK, BARTENDER AT THE PRESTIGIOUS MIRROR BAR. THROUGH THEIR STORIES, WE EXPLORE THE CHALLENGES AND TRIUMPHS, AND THE ONGOING EFFORTS TO DRIVE CHANGE FOR WOMEN IN THE HOSPITALITY FIELD.

Tea Colaianni is a pioneering leader in the hospitality, travel and leisure sectors, recognised for her dedication to promoting diversity and inclusion. As the Founder and Chair of WiHTL (Women in Hospitality, Travel & Leisure), and Diversity in Retail, Tea has worked tirelessly to break down systemic barriers and create environments where women—and all underrepresented groups—can thrive.

Tea’s motivation to establish WiHTL was sparked by her own experiences on boards, where she often found herself as the only woman in the room.

“Being the one and only woman on a few boards was the catalyst for me wanting to drive meaningful change across the hospitality and leisure industry,” Tea explains. “I knew that lots of

hugely talented women were being impeded in progressing their careers due to systemic barriers and outdated attitudes.”

This realisation led to the creation of WiHTL, with the goal of supporting organisations to challenge the status quo and build workplaces where women could excel. Over time, WiHTL has expanded its mission to include other underrepresented groups and create inclusive environments that benefit all employees.

Today, WiHTL’s collaboration community spans 115 companies and impacts over 4 million employees worldwide.

WiHTL has been instrumental in helping women advance their careers, offering initiatives that support leadership development and provide essential mentoring and networking opportunities. Tea shares that many organisations within the WiHTL community

Tea Colaianni Sally Chilton

have adopted inclusive practices, such as enhanced maternity policies and structured pathways for women returners.

“We’ve seen thousands of women complete one of our leadership development programs,” Tea notes. “They continue to give fantastic feedback on how they’ve benefited from our mentoring, broadened their networks, and built the confidence to apply for bigger roles. Our annual ‘Women to Watch Index’ highlights the amazing accomplishments of women across the sector, showcasing the diverse career paths available in hospitality, travel and leisure.”

According to Tea, businesses and organisations must take specific, intentional steps to ensure women have equal opportunities in leadership and decision-making roles. “Senior leadership sets the tone with inclusive cultures, and committing to EDI has to start from the top-down,” she emphasises. “It must go beyond policies and rhetoric—there need to be consistent, tangible actions.”

Tea advises organisations to invest in developing the skills of diverse talent and remove bias from hiring and promotion processes. “Removing bias, giving everyone the opportunity to grow, and being intentional about diversifying the talent pipeline are key,” she adds. “We’re in an industry that is incredibly diverse by nature, and it’s crucial that we reflect that diversity in leadership.”

Looking ahead, Tea is optimistic about the future of women in the hospitality, travel and leisure sectors, particularly when it comes to achieving equal representation at senior leadership levels. However, she acknowledges the challenge ahead. “We know that it will take 39 years to achieve gender parity at CEO level in the UK, and 81 years globally,” she says. “This is not the time to slow down our efforts—quite the opposite. If any sector can achieve gender parity at senior leadership levels, it’s hospitality, travel and leisure.”

For women navigating leadership journeys in the hospitality landscape, Tea has a powerful message: “Be brave, be bold, and have the confidence to carve your own path.” She also encourages women to build a strong professional network, seek mentorship, and explore opportunities to innovate and learn beyond their organisation.

“Invest the time in growing your professional network, get a mentor and a sponsor, harness your superpowers, and look outside of your organisation for opportunities to innovate, learn and connect,” she adds.

Sally Chilton is a seasoned entrepreneur whose journey is defined by resilience, passion and a lifelong dedication to hospitality. At 71 years old, she launched RamTang’ Cello, a unique citrus liqueur born out of her love for both flavour and innovation. From working as a ski guide, chef and bartender, to running a successful B&B while raising two sons as a single mother, Sally’s diverse career experiences have shaped her into the successful entrepreneur she is today.

The idea for RamTang’ Cello came to life in her London kitchen. She was determined to craft a liqueur that stood out, offering exceptional flavour while bringing a fresh twist to a largely overlooked category. “I was curious and wanted to create something new and exciting,” Sally explains. It was that curiosity that led her to experiment and eventually realize there was space in the market for something bold—RamTang’ Cello was born.

While Sally’s career as a female entrepreneur didn’t always have visible female role models, she found inspiration in the few who did exist. One such individual was an international philanthropist and cultural icon, with whom Sally had the privilege

Removing bias, giving everyone the opportunity to grow, and being intentional about diversifying the talent pipeline are key.

of working over 40 years ago. Sally recalls this mentor as “tough, direct and an absolute perfectionist.” It was this figure who taught her to leave no stone unturned, ensuring that every detail was carefully considered and executed to the highest standards.

“She showed me that excellence in everything you do is nonnegotiable,” says Sally. This mentor’s influence helped shape Sally’s approach to both her business and her personal life, instilling in her the discipline to work tirelessly toward perfection in everything she pursued.

The journey of building RamTang’ Cello has been a masterclass in resilience and leadership for Sally. “Persistence and adaptability” are the two biggest lessons she’s learned along the way. She acknowledges that not every venture or experiment worked, but, rather than seeing failure as a setback, Sally viewed it as an opportunity to learn and grow.

“Failure is just another way of learning,” she reflects. One of the breakthrough moments for her was discovering her authentic voice as an entrepreneur, staying true to her values despite the challenges. She emphasises that trusting the process and having faith in what you’re creating is crucial to overcoming obstacles.

Sally believes that the next generation of women entrepreneurs

Ivy Monk

Dream big, stay curious, and never stop

needs a strong, diverse skill set to succeed in today’s evolving hospitality industry. “From digital marketing and data analytics to understanding AI, these skills will be essential,” she says. Furthermore, she highlights the need for better access to funding, and more favourable terms for female entrepreneurs to level the playing field.

“Global networks are also a game-changer,” she adds. “The ability to scale beyond local markets is crucial for expanding any business.” Sally envisions a future where women can break through barriers and scale their businesses with the right resources and networks at their disposal.

One of Sally’s central beliefs is that women must actively support and uplift one another. She points to the importance of workplace policies, such as equal pay, parental leave, and childcare assistance, which can create an environment where female leaders thrive. She also emphasises the power of networking and community building, which provide platforms for women to share their experiences, challenges and successes.

However, Sally also highlights the need for greater respect for mature women in business. “There’s a tendency to overlook the

learning.

experience of older generations, but there’s so much to learn from one another, regardless of age,” she notes. Sally firmly believes that mentorship, collaboration and mutual respect can lead to stronger, more confident female leaders in the industry.

To young women who aspire to start their own businesses or become leaders in their respective fields, Sally offers invaluable advice: “Dream big, stay curious and never stop learning.” She encourages young women to surround themselves with the right people and to get comfortable with risk and failure, as these are inevitable parts of the entrepreneurial process.

“Know your numbers, understand your worth, and negotiate with confidence,” she advises. “The journey of entrepreneurship will shape you in ways you never imagined.”

Ivy Joy Montemayor Monk, bartender at the esteemed Mirror Bar, The Landmark Hotel, sees positive ongoing change in the way women are represented in the sector.

“The role of women in the hospitality industry has seen significant changes over the years. It is very exciting to see increasing participation and representation of women in the Bar industry in leadership positions and innovations,” she says.

Visibility of female leaders is crucial for inspiring the next generation.

As a woman from an ethnic minority, Ivy is deeply committed to advocating for greater inclusivity, both in her workplace and in the broader hospitality industry. “It is important to be an advocate in creating an inclusive culture, through representation in leadership roles, mentorship programmes, or career development initiatives,” Ivy notes.

By being visible in her role, Ivy aims to create pathways for other women to follow. She believes that, by fostering environments where women can thrive, the bar industry will be able to tap into the diverse talents and perspectives women have to offer. “The goal is to create more innovators and leaders,” she says, emphasising the long-term benefits of this approach. “Women in leadership roles create a ripple effect that encourages and nurtures future leaders.”

Despite the positive strides being made, Ivy acknowledges that women remain underrepresented in positions of power. So, how can we encourage more women to step into leadership roles? According to Ivy, the key lies in fostering an environment where everyone is empowered to succeed.

“It’s important to highlight the achievements of women in the

bar industry,” she says. “When we showcase their successes, it creates a cultural shift and challenges the stereotypes about women’s capabilities in leadership.

“We need to challenge those traditional gender roles, especially in the bar industry, and encourage women to go after leadership positions with confidence.”

Looking ahead, Ivy is hopeful for a future where women’s representation and leadership are the norm, not the exception. “Visibility of female leaders is crucial for inspiring the next generation. When women see others achieving great things, it gives them the belief that they can do it too,” she concludes.

Each of these women, through their unique journeys and leadership, demonstrates the importance of fostering diverse and supportive environments that empower women and underrepresented groups to succeed. As they continue to challenge barriers and inspire future leaders, their collective efforts emphasise the need for intentional, actionable steps to achieve gender parity and create a more inclusive future for women in these sectors – one where every individual, regardless of gender or background, has the opportunity to thrive.

TECHNOLOGY

WE EXPLORE THE LATEST TECH INNOVATIONS WITHIN THE INDUSTRY, REVEALING HOW BUSINESSES CAN LEVERAGE THESE TO INCREASE FOOTFALL.

TURN CLICKS INTO SIPS

KELLY SCOTT-MASSON, BRAND MANAGER AT NINE LIVES, SHARES FIVE

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TOP

TIPS TO CREATE SUCCESSFUL SOCIAL MEDIA CAMPAIGNS.

CONSISTENCY & AUTHENTICITY

To build a loyal following, it’s crucial to maintain a regular posting schedule. Post consistently to stay top of mind, and be sure to engage with trends that resonate with your audience. However, while participating in these trends, it’s important to ensure that your content stays aligned with your brand’s voice and core values. Authenticity is key—people engage more with brands that feel genuine.

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STORYTELLING

Each post should tell a story, whether its about the ingredients, The Best Seat In The House, or an adorable and authentic Mexican Chef. Every post should evoke emotion and connect with your audience on a deeper level – this approach turns your social media feed into a narrative people want to follow.

ENGAGEMENT OVER PROMOTION

Social media isn’t just a place to advertise—it’s a space for conversation. Focus on creating content that encourages engagement through comments, direct messages (DMs), and story interactions. Building genuine connections and fostering discussions can be much more valuable than traditional sales-focused posts. This strengthens the relationship with your community.

EXPERIMENT

Social media is constantly evolving, so don’t be afraid to experiment with different content formats. From videos to carousels, polls, or even live sessions, test out what resonates most with your audience. Use analytics to track performance and adapt your strategy based on the data. Regularly reviewing and tweaking your approach ensures you’re staying relevant while maintaining your brand’s solid identity.

3 4 5

DON’T TAKE IT TOO SERIOUSLY

Injecting personality into your brand’s social media presence is essential. If Nine Lives was a person, it would be subtly cool rebel with a cheeky side and we make sure to never veer to far from that when engaging with our guest! By not taking things too seriously, you allow room for more playful, engaging conversations with your audience. Humour and relatability can go a long way in creating an inviting and memorable experience, turning followers into loyal fans.

BOOSTING BUSINESS

WITH THE HELP OF INDUSTRY EXPERTS, WE REVEAL HOW WET-LED VENUES CAN LEVERAGE SOCIAL MEDIA TO INCREASE BOOKINGS AND FOOTFALL.

With social media being at the core of consumers’ choices and habits, and more leaning into usergenerated content to be informed, entertained and influenced, it is no secret that social media holds a transformative power in venue discovery in the on-trade. In this article, we turn to experts in the field, including winners of the 2025 Bar Magazine Marketing Innovation Award, Nine Lives, who share advice on how to leverage social platforms to boost footfall.

Commenting on the importance of tapping into social media, Violetta Njunina, CGA by NIQ’s Client Director, GB Drinks, comments, “Social campaigns and content strategies present significant opportunities for both drinks suppliers and venue operators.

“Understanding how social media impacts consumers’ choices is vital for meeting demand and anticipating trends.”

CGA by NIQ’s exclusive REACH survey reveals that 94% of On Premise guests use platforms like Instagram and TikTok and nearly half (47%) of these consumers can be influenced by their friends’ posts when choosing where to eat or drink out, suggesting that having a strong social presence is essential for businesses.

Exploring this further, we spoke to some of the UK’s most popular bars to see how they use social media to their advantage.

For Nine Lives, social media marketing is essential in helping them build brand identity, engage with our community and drive footfall – and with nearly 11,000 followers on Instagram, it is certain that the team’s social media approach is a success.

Kelly Scott-Masson, Brand Manager at Nine Lives, reveals more, “We primarily use Instagram, with some presence on Facebook. Instagram remains our strongest platform for ROI as it aligns well with our visual content, especially cocktail and food photography. Reels allow us to experiment with video content, tapping into trends and reaching a younger, more engaged audience. Facebook still plays a role in event promotion and community engagement, particularly for those who prefer traditional platforms.

“We’re also just dipping our toes into the Direct Marketing field with our new Locals Club launch. It’s a dedicated WhatsApp community group where we broadcast secret weekly passwords, priority booking, early invite to key events to our immediate London Bridge community.”

Attractive and engaging posts are crucial to effective social media campaigns, as Violetta reveals, “Brands that gain prominence in social posts can quickly earn emotional attachment. Attractive presentation and engaging content can generate positive exposure and keep consumers loyal.”

Nine Lives are experts in this, creating both engaging and attractive social posts that significantly drive brand awareness, and subsequently, increase footfall.

Revealing what their most successful posts are, Kelly says, “Posts that highlight our unique offerings (or banging deals!) such as the indulgence of Taco Royale, or sneak peeks at our amazing staff. Behind-the-scenes content, bartender spotlights, and interactive stories also generate strong engagement. People love to feel part of the creative process, so teasers and audience input on specials help drive conversation.”

Like Nine Lives, Lucy Wong – a late night bar in Fitzrovia, London – are leaders in the social media world, also prioritising Instagram as their go-to platform for marketing.

Lauryn Corbett, Head of Marketing for the Breakfast Group,

Reels allow us to experiment with video content, tapping into trends and reaching a younger, more engaged audience.

explains, “Instagram is our most utilised social media platform and has played a large role in the pre-launch campaign of our venue due to offering users the most visual form of streamlined content. The platform enables us to organically post and efficiently advertise where required, while working alongside and collaborating with industry brands and individuals such as drink products and bartenders, experience/booking platforms and influencers, to reach as wide of a targeted audience as possible.”

What’s great about Instagram is the variety of choice it offers in terms of content. From traditional grid posts and stories to reels and the newly introduced broadcast channels, Instagram is a gold mine for ways to reach existing and prospective guests in creative and refreshing ways.

Sharing the value of reels, Lauryn explains, “Whether they’re crafted from our photography shoots, filmed in-house to showcase our latest experiences, are created by experience

Attractive presentation and engaging content can generate positive exposure and keep consumers loyal.

platforms such as Design My Night, Fever, The Fork to name a few to highlight our offerings to the dining community in London, or via visiting influencers, reels are currently our most engaged with content. It is clearly what Instagram is pushing at the moment.”

Ben Chapman, Sales & Events Manager at Kōdo, a speakeasy bar hidden in the heart of Manchester, agrees, revealing Instagram as their most engaging platform.

“Instagram reels work really well for us as it can show potential guests a sneak peak of what to expect when they visit us.

“Although we’ve hired professional photographers that specialise in the food and drink photography in the past, through

trial and error we’ve come to learn that our audience prefers more authentic content from the POV of a customer. The atmosphere of an evening in Kōdo, how the cocktails look, what to expect!” he adds.

Expert in the field, Dan Allott, Beverage Photographer & Digital Creative (@socialimbibe), echoes Ben’s words, underscoring the value of authentic content.

“Guests want to connect with the people behind a venue, and as long as you can offer that connection in your own unique way, people will be drawn to you.

“It should also be noted that consumers are not as aesthetically charged as many think and budget does not coincide with higher

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level of engagement on social media; As long as the content is engaging, it doesn’t matter if it’s shot on an iPhone or on a £5,000 camera, people will interact with it,” Dan finishes.

Aside from perfecting the type and quality of content, what else can venues do to maximise their reach on socials? Well, timing is everything.

Posting content at daily ‘sweet-spots’ – when more consumers are scrolling – can be the difference between going viral and getting just a few likes.

Jessica Walker, Marketing Manager, and Marco Matesi, General Manager at Savage Garden, share how they maximise engagement by posting at optimal times. The team state, “Social media is an important tool for brand awareness, engagement, and driving footfall at Savage Garden. It allows us to showcase our stunning rooftop views, innovative cocktails, and exclusive events while connecting with our audience.

“We post four to five times a week, optimising on evenings and weekends when engagement is highest. The key to success is storytelling - content that tells a story, whether it’s the inspiration behind a cocktail or a teaser for an upcoming event, encourages more interaction.”

Samm Bates, PR & Social Media Executive at Florattica, highlights noon and evenings as ideal. He says, “The best times for us tend to be around lunchtime, between 12-1pm, or towards the end of the day, between 5-6pm. The key to engagement lies in incorporating a strong call to action, ensuring that alt-text and location tags are fully completed, and adding relevant topics and keywords. This helps increase visibility through search engines and keyword searches!”

Engagement is great, but if it isn’t converting into actual bookings, then what’s the point? Integrated booking links and features, for example, are essential in turning likes into visits.

Jonathan Grant, Director of Technical Sales at Zonal, explains, “With a third of consumers using social media to book tables, operators should harness the power of social media in their marketing strategy, integrating direct booking features with their reservation systems to help drive footfall.

“Through one of Zonal’s partners, Mozrest, hospitality businesses can boost their online bookings through social media, such as Google, Facebook and Instagram.”

In conclusion, social media has undeniably become a powerful tool for the hospitality industry, revolutionising how venues attract and engage with consumers. By leveraging platforms like Instagram, TikTok, and Facebook, venues can not only boost their brand identity, but also, increase footfall through strategic and authentic content. Successful examples, such as Nine Lives and Lucy Wong, showcase how engaging posts, reels, and even behind-the-scenes content can foster meaningful connections with customers, driving both awareness and loyalty. The timing of posts, integrated booking features, and the rise of authentic, user-generated content also play a critical role in amplifying reach and converting engagement into tangible bookings.

As long as the content is engaging, it doesn’t matter if it’s shot on an iPhone or on a £5,000 camera, people will interact with it.

BAR DISCOVERY MADE EASY

INTRODUCING MIXOLOGYA GUIDE, THE ULTIMATE COCKTAIL BAR AND EVENT APP FOR GUESTS. AMELIE DIAZ, BARTENDER AT SATAN’S WHISKERS AND FOUNDER OF MIXOLOGYA GUIDE, TELLS ALL ABOUT THE NEW TECHNOLOGY SET TO REDEFINE BAR DISCOVERY.

Mixologya Guide is the app the industry needed— offering visibility for bars and helping guests discover the best cocktail spots and events effortlessly. What makes it stand out is that people have been asking if an app like this exists, but no one ever developed it—until now. Plus, it’s completely free and incredibly easy to use. With just two clicks, guests can find the best bars and events near them.

HOW IT WORKS

The app is user-friendly and requires no profile—perfect for visitors spending just a few days in London. Simply open it and access two key features:

• ALL EVENTS – An interactive calendar and map listing all bar events, from takeovers to masterclasses and special offers. Never miss out again!

• ALL BARS – A curated, expert-approved map showcasing top cocktail bars in the city.

For those who want a personalized experience, creating a profile takes less than five minutes and is completely free. This unlocks MY MIXOLOGYA GUIDE, allowing users to save favourite bars, add comments, and track upcoming events.

THE INSPIRATION BEHIND MIXOLOGYA GUIDE

As a bartender with eight years of experience, I’ve worked in various venues—from hidden gems to five-star hotels and now at a world-renowned bar. These experiences, along with daily conversations with guests and tourists, inspired me to create this app.

I noticed that many tourists only visit bars from the 50 BESTS lists, often missing out on fantastic cocktail spots that better suit their preferences. Mixologya Guide was created to bridge this gap, ensuring visitors discover a wider range of exceptional bars.

WHY BARS SHOULD JOIN

Being listed on Mixologya Guide offers visibility, bringing in guests who may never have found your venue otherwise.

• “Open Now” Filter – Avoid wasted trips by showing only currently open bars.

• Notifications – Guests receive updates when new bars or events are added, increasing foot traffic.

• Free for Everyone – Bars that meet quality standards based on a private criteria form can create a PRO account and manage their profile.

THE

FUTURE OF MIXOLOGYA GUIDE

The app is constantly evolving, with upcoming features like new filters and categories, offers from bars with a membership and more. My vision? Expanding across Europe, starting with Barcelona, Paris, Milan, and Rome. By connecting bars and guests, Mixologya Guide is transforming how people explore and enjoy cocktails. www.mixologyaguide.com

COMPETITIVE SOCIALISING CONCEPTS

High-tech expertly crafted shuffleboard like you’ve never played before

THE SMELL OF SUCCESS

JOHN MENDES, MARKETING AND CREATIVE DIRECTOR AT ECOSCENT, REVEALS THE POWER OF SCENT MARKETING AND DETAILS HOW VENUES CAN HARNESS ITS POTENTIAL TO ENHANCE GUEST VISITS.

CAN YOU BRIEFLY EXPLAIN WHAT SCENT MARKETING IS?

Scent marketing is a sensory strategy that involves using fragrance to create a distinct atmosphere and improve customer experience in a specific environment; it is increasingly being recognised as an indispensable tool in the hospitality and service industries, particularly within bars and hotels.

Beyond merely creating a pleasant environment, this strategic approach influences customer behavior on multiple levels, capitalising on the psychological and emotional connection that scents can evoke. Studies have shown that scent has a powerful ability to trigger memories and emotions, making it a unique marketing tool. This is particularly important in the competitive landscape of bars and restaurants, where creating a memorable customer experience can be the differentiating factor that keeps guests returning.

WHAT ARE SOME OF THE PRIMARY BENEFITS OF SCENT MARKETING FOR BUSINESSES LIKE BARS, PUBS AND RESTAURANTS?

Scent marketing is a game-changer for bars and restaurants. A carefully chosen fragrance creates an inviting atmosphere. It taps into emotions and memories, making guests feel more at home, which enhances their overall experience. Additionally, a signature scent sets a venue apart and strengthens brand identity, helping to create a unique impression in a competitive market. Interestingly, certain aromas can even heighten appetite, encouraging guests to indulge more, which can lead to increased spending.

One of the most compelling aspects of scent marketing is its subtlety. Unlike visual marketing, which can sometimes feel overpowering or intrusive, the right fragrance can weave seamlessly into the background, enriching the atmosphere without overwhelming the senses. Patrons may not consciously recognise a pleasant scent, but it will enhance their overall experience and influence their moods. Creating a space that feels vibrant yet comfortable is a delicate balance, and a thoughtfully selected fragrance contributes significantly to this ambience.

HOW DOES THE RIGHT SCENT INFLUENCE CUSTOMER PERCEPTION AND EXPERIENCE WITHIN A BAR ENVIRONMENT?

The influence of scent on customer perception and experience in a bar setting is profound. When the right fragrance is used, it can immediately alter the emotional landscape of the space. Guests

are often drawn to scents that are familiar or comforting, which can create an immediate feeling of relaxation and connection. The process of scent selection can cater to the desired brand identity and target demographic. For instance, a luxurious hotel might opt for a signature scent with opulent notes like amber or oud, which exude grandeur and sophistication. In contrast, a trendy bar aimed at a younger audience might choose a vibrant, fruity aroma like tropical mango or fresh mint to evoke excitement and energy. The ability to customise scents means that businesses can align their fragrance strategy with their branding goals, thus reinforcing their unique identity in the market.

HOW DOES SCENT AFFECT CUSTOMER BEHAVIOUR, IN TERMS OF LENGTH OF STAY, MOOD, SPENDING HABITS AND MORE?

Our experiences at EcoScent show that specific fragrances can significantly enhance a space’s emotional ambience. Comforting scents like Jasmine or Sandalwood often evoke feelings of nostalgia, positively influencing patrons’ social interactions and encouraging them to engage more with others. Additionally, the right scent can create a sense of familiarity and belonging, which can enhance brand loyalty. When customers associate a particular fragrance with a positive experience, they’re more likely to return, driving repeat visits.

Moreover, seasonal changes can also inform scent selection. In the winter months, warm and spicy fragrances like cinnamon or clove can promote feelings of cosiness and comfort, while refreshing citrus aromas can invigorate the atmosphere during the summer. This alignment with seasonal trends not only enhances the guest experience but also encourages return visits, as customers anticipate the changing scents that signal a fresh experience.

WHAT ARE SOME OF THE MOST POPULAR SCENTS USED IN BARS; AND HOW DO THESE SCENTS RELATE TO THE AMBIANCE OR THEME OF THE VENUE?

I’m excited to share our new fragrance called “Havana Nights.” It’s the perfect scent for bars, featuring notes of fig and zesty bergamot at the top, a heart of bay and soft cedarwood, and as it unfolds, it reveals comforting undertones of musk, dry tobacco, and vetiver. This combination creates a rich, sophisticated aroma that can really elevate the ambience of any venue. When we talk about popular scents in bars, they often relate closely to the theme and atmosphere. For example, warm and inviting aromas like sandalwood or vanilla create a cosy, relaxed vibe, while fresh citrus scents can bring energy and excitement to the space. It’s all about crafting the right emotional experience for guests.

IS IT POSSIBLE TO CUSTOMISE SCENTS TO APPEAL

TO DIFFERENT CUSTOMER DEMOGRAPHICS OR SEASONAL

TRENDS?

At EcoScent, we understand that successful scent marketing is about more than just providing a pleasant aroma—it’s about creating a multi-sensory experience that resonates with guests. Our expertise in customising fragrances allows us to work closely with businesses to understand their unique needs, environment, and target audience. Each venue has its personality, and our goal is to help highlight that through scent, forging deeper emotional connections with the patrons.

Collaboration and feedback are integral parts of our process.

We love working with venue owners and managers to explore the scents that align with their vision. With our comprehensive approach to scent marketing, we aim to provide a dynamic atmosphere that encourages loyalty and enhances brand identity. As businesses seek new ways to attract and retain customers in an ever-evolving market, scent marketing stands out as a powerful tool that enriches the overall customer experience.

“Havana Nights” is just one example of how we can create a captivating scent profile that complements and elevates the environment, ensuring each visit is memorable. With scent becoming an increasingly recognised element in hospitality, now is the time for venues to explore this innovative approach and stand out in a competitive landscape.

www.ecoscent.co.uk

HERITAGE RADISHES & KOJI

ANGELOS BAFAS, HEAD OF BARS FOR CREATIVE RESTAURANT GROUP, TALKS US THROUGH NIPPERKIN AT NIJŪ’S NEW WINTER MENU –WHICH CHAMPIONS SEASONALITY AND HYPER-LOCAL INGREDIENTS – AND SHARES A SPECIAL, FEATURED SERVE.

It is a hybrid between a dirty martini and dry gimlet, perfectly balanced with intense earthy and aromatic notes.

Our cocktail menu is a collaboration with the seasons, where we use seasonally sourced ingredients paired with Japanese elements that have also been grown locally. All drinks are named after the predominant seasonal and Japanese element that gives the flavour aroma or texture to the drink. We are not displaying the seasons in a conventional way though, but more in a way that inspires us, as bartenders, when we are dealing with the ingredients and the produce we can find in each season. Starting with the PREP SEASON – September, October, November – which traditionally is the season when we are preparing for the boring (in terms of produce) winter months. This is why, in this section of the menu, you can see that all the drinks are made using different preservation techniques – pickling, fermenting, macerating, for example.

Then moving into the LEAN SEASON – December, January, February, March – which is quite limited in terms of the ingredients we can source locally. Here, you can see we are moving towards flavours that are darker and more earthy.

Finally, we have the PLETHORA SEASON – April, May, June, July, August. These five months offer many ingredients in abundance. This, for us, is the most creative period, as we have access to loads of delightful ingredients, and is why you can see that each drink is based on a different produce profile. As we are currently in the lean season, our menu is focused on more earthy

and herbaceous flavours.

A highlight of this menu is the Heritage Radishes & Koji. It is a hybrid between a dirty martini and dry gimlet, perfectly balanced with intense earthy and aromatic notes. It showcases a mix of radishes from Herefordshire blended with distillate of Koji spores and Shiso leaves grown in Norfolk. This drink uses the brine of the radishes alongside a great rose vermouth, adding extra depth and balancing out the rest of the ingredients, delivering an incredible straight up drink.

www.nijulondon.com/nipperkin

HERITAGE RADISHES & KOJI

INGREDIENTS:

25ml Roku gin

25ml Haku vodka

10ml Yuzu & Koji distillate

10ml Aker Rose aperitif

10ml Pickled radish brine

METHOD:

Stir all the ingredients with ice and serve straight up with a pickled radish as a last touch.

A SPOTLIGHT ON: SAKE

THIS MONTH WE SHINE A LIGHT ON SAKE, A CATEGORY THAT IS CURRENTLY SEEING HUGE DEVELOPMENT IN THE ON-TRADE.

FROM JAPAN TO THE WORLD

VITALIJUS SALAGUBAS, HEAD SOMMELIER AT NOBU

HOTEL

PORTMAN SQUARE

LONDON, REVEALS THE ESSENTIAL ROLE OF SAKE IN SHAPING THE NOBU ETHOS, AND SHARES WHY OTHER VENUES SHOULD BE SHINING A LIGHT ON THIS CULTURALLY-RICH SERVE.

WHAT ROLE DOES SAKE PLAY WITHIN NOBU’S ETHOS AND WIDER MENU?

Sake is an integral element of the Japanese dining experience which Nobu’s ethos centres around. By pairing our diverse food offering with this delicate beverage, we seek to elevate the cultural experience of contemporary dining.

When officially launching in new destinations, Nobu is known to break and open a round sake barrel lid to commemorate the occasion, in line with the brand’s commitment to curating memorable experiences. We recognise that sake is not just a drink, it is also a key part of the overall Nobu experience. Working in harmony with Nobu’s flavour profiles, from the delicate sweetness of Nigiri to the deeper umami of Black Cod Miso, we seek to showcase beautiful pairings in our menu options to delight our guests’ palates.

TELL US ABOUT HOKUSETSU SAKE – WHAT MAKES THIS AN EXCEPTIONAL OFFERING FOR GUESTS AT NOBU?

Hokusetsu Sake offers guests a sophisticated and delicious introduction to the art of Japanese sake making by way of its exceptional provenance.

Established in 1871, the Hokusetsu brewery - which is located on the island of Sado in Japan - has over 150+ years of experience working with rice farmers through harsh winters to produce sake. Crafted in Niigata Prefecture - famous for its pristine water, which also gives the sake its clean, crisp profileHokusetsu Sake is matured with ultrasound vibration and music to optimise the sake’s silky-smooth texture. When served chilled, its refreshing qualities are enhanced; when served warm, deeper layers are brought to the fore.

The Hokusetsu brewery only began exporting to the United States in 1990, but an exclusive deal with Nobu means that Hokusetsu Sake is now available for the overseas market in Nobu’s worldwide restaurants.

WHY WOULD YOU ADVISE OTHER VENUES TO BROADEN THEIR SAKE OFFERINGS?

Sake offers a unique and authentic experience for diners. Pairing beautifully with a wide range of dishes, especially with Asian or blended flavours, its versatility makes it a great match for a variety of cuisines, palates and dining experiences.

Recently enshrined by UNESCO as being part of the “intangible

cultural heritage of humanity”, sake now boasts world heritage status and continues to grow in popularity.

As more people seek to explore new tastes and experiment with new cuisines, sake offers a great addition to any drinks menu. From light and crisp to rich and complex, Hokusetsu Sake in particular offers a selection for a variety of tastes. For a lighter option, the aromatic Ginjo and Daiginjo and fresh Honzojo fit the bill with their fragrant and light notes, whereas, the more fullbodied and stronger tasting sakes, including the vigorous Junmai, are perfect for people who prefer aged sakes.

Whether sipping on a specially labelled limited-edition Hokusetsu or other renowned retail brands, sake is a key element of Nobu’s Japanese identity. Embracing the culture and tradition of both food and beverage, these complementary pairings offer guests and diners the ultimate culinary experience.

Available exclusively at Nobu Hotel London Portman Square, guests can enjoy Hokusetsu Sake at a range of prices and grades: from Grade Junmai to Grade Junmai Daiginjo.

A TOAST TO TRADITION

WITH EUROPE’S LARGEST SAKE SELECTION AND AN EXCLUSIVE COCKTAIL MENU CRAFTED SOLELY WITH JAPANESE SPIRITS, KIOKU OFFERS SAKE ENTHUSIASTS AND NEWCOMERS AN APPROACHABLE AND EDUCATIONAL DRINKING EXPERIENCE. ANGELOS BAFAS, GROUP HEAD OF BARS AT CREATIVE RESTAURANT GROUP, REVEALS MORE ABOUT THE VENUE’S NEWLY UNVEILED SAKE MENU.

We’ve carefully curated a comprehensive, yet approachable, sake list.

PLEASE TELL US A LITTLE MORE ABOUT KIOKU’S NEW RE-BRAND TO KIOKU SAKE BAR AND ITS ACCOMPANYING NEW SAKE MENU AND DRINKS MENU.

Kioku Sake Bar, in addition to offering the largest selection of sake in Europe, is now the only bar in the world serving cocktails exclusively made with sake and Japanese spirits. Every cocktail on our new menu uses only Japanese spirits, with sake incorporated into each drink to act as a bridge, enhancing and transferring the flavours. Furthermore, we’ve merged the best of both worlds – Japanese spirits and locally sourced produce – with each

drink showcasing a blend of these two elements, using fresh ingredients and fruits sourced locally from the UK.

ASSUMING THAT NOT ALL GUESTS OF THE BAR WILL BE WELL-VERSED IN SAKE, HOW HAVE YOU MADE YOUR SAKE OFFERING APPROACHABLE TO BOTH SAKE EXPERTS AND CURIOUS GUESTS?

We’ve carefully curated a comprehensive, yet approachable, sake list. All our sakes are categorised by “memories” (Kioku means memories), rather than by type or style, which might be

Although sake is a humble beverage, its history and production process are far from simple.

confusing for a casual sake drinker. This approach helps bridge the knowledge gap while providing an in-depth analysis of each sake, allowing guests to learn more about what’s in their glass. We believe sake is the future of drinking for many reasons, and would love to see more bars and restaurants explore it in depth, while also presenting it in an approachable, consumer-friendly manner, helping guests become familiar with this exceptional beverage.

WHAT ROLE DOES GLASSWARE PLAY AT KIOKU; HOW THOUGHTFUL WAS THIS PROCESS, AND HOW DOES IT ENHANCE THE GUEST EXPERIENCE?

We spent around six months working with our Head Sake Sommelier, Anthony Yukio, to curate our glassware and ceramics collection. We believe the vessel is just as important as the sake itself, as it helps unlock all the characteristics of each beverage. Our collection includes a wide variety of glasses and ceramics, some of which are made specifically for us in small quantities, while others have been designed by Anthony himself. The ramekin is a very personal element, which is why we offer guests the option to choose the vessel in which they’d like their sake served.

WHAT DO YOU THINK IS DRIVING THE GROWTH IN THE SAKE CATEGORY, AND HOW CAN LESS SPECIALISED BARS, PERHAPS NOT AS EDUCATED IN THE CATEGORY, MEET THIS DEMAND?

We believe that sake is a beverage category that should, and soon will, reach the same level of popularity as other spirits and beverages. Beyond its versatility and wide range of expressions and flavour profiles, sake is also more beneficial for health as it doesn’t contain preservatives. While a bar doesn’t need to specialise in sake to serve it, there is certainly a need to

understand the product, particularly its storage conditions. We consider ourselves an example of how tasty and delightful drinks and cocktails can be created using sake.

HOW IMPORTANT IS EDUCATION ON SAKE, BOTH FOR VENUES AND STAFF, AS WELL AS FOR GUESTS ON THEIR JOURNEY TO DISCOVERING THE CATEGORY?

It’s incredibly important. Although sake is a humble beverage, its history and production process are far from simple. The variations in sake can be significant, which is why proper education is essential before delving into this world. From storage conditions to serving methods and food pairings, sake encompasses an entire field of knowledge and education. Once you get it right, you unlock a whole new world of beverage experiences.

AS EXPERTS IN THE FIELD,

COULD YOU SUGGEST SOME GREAT ENTRY-LEVEL SAKES FOR BARTENDERS AND VENUES WHO ARE LOOKING TO INTRODUCE IT INTO THEIR MENUS?

It’s hard to single out specific sakes, as all the products we use are thoughtfully selected and curated for our drinks and sake selection. However, if I had to choose, I would highlight Tsuchida Kimoto Junmai Ginjo – an exceptionally round and slightly lactic sake made using the traditional kimoto method, which we’ve featured on our menu since day one. It also makes an incredible highball when mixed with soda. On a different note, the Daruma Masamune 3-year-old Koshu (aged) sake is an excellent choice for cocktails, adding rich umami and soy sauce notes to any drink.

www.kiokubyendo.com/bar @kiokusakebar

THE MIRROR BAR

AT THE MIRROR BAR, EXTRAORDINARY MIXOLOGY MARRIES CREATIVITY TO CREATE A GUEST EXPERIENCE LIKE NO OTHER. DEVIN SNODDY, BAR MANAGER AT THE MIRROR BAR, THE LANDMARK LONDON, REVEALS THE SECRET INGREDIENTS THAT MAKE THIS SOPHISTICATED VENUE SIMPLY EXCEPTIONAL…

PLEASE

TELL US

A LITTLE MORE ABOUT THE MIRROR BAR; WHAT IS THE VENUE’S CONCEPT AND STORY?

The Mirror Bar is built on a simple, yet refined, concept: expertly crafted cocktails, a carefully curated selection of fine cigars, and an atmosphere that invites intrigue. Inspired by the idea of ‘smoke and mirrors’, we blend technique with creativity, offering complex drinks that surprise the palette and engage the senses.

Our team is made up of dedicated and talented mixologists who take pride in their craft. Every cocktail is designed with precision, balancing classic foundations with innovative twists. Whether through subtle smoke infusions, unexpected flavour pairings or elegant presentation, we aim to create enjoyable and memorable drinks that reflect the five-star venue.

The same level of care extends to our cigar selection, offering guests the perfect pairing to enhance their experience. At the Mirror Bar, we focus on quality, attention to detail, and genuine and inviting hospitality, ensuring every visit is relaxed, engaging and effortlessly sophisticated.

TALK US THROUGH THE VENUE’S SERVES LIST; WHAT IS THE INSPIRATION BEHIND THE MENU, AND WHAT, IN YOUR OPINION, ARE THE STAND-OUT ELEMENTS?

Our menu at the Mirror Bar is designed to spark intrigue and excite the guest. We take inspiration from illusion, contrast and transformation. Each drink is crafted to surprise, whether through unexpected flavours or interactive elements.

The menu is a balance of classic elegance and modern creativity. We build on timeless foundations, but introduce contemporary techniques. Standout elements include our signature smoked cocktails, such as the ‘Cuvee Old Fashioned’, where carefully selected woods enhance the drink’s depth, and our mirror-inspired serves, such as the ‘Mirror Mojito’, which invert your perception as to how they may classically look. We also focus on pairings, ensuring our drinks complement the premium cigars we offer.

Ultimately, our menu is more than just a list of drinks - it’s an invitation to explore, discover something unexpected, and enjoy mixology as an experience, not just a beverage.

THE MIRROR BAR RECENTLY TEAMED UP WITH COURVOISIER FOR A WINTER BAR TAKEOVER; WHY WAS THIS PARTNERSHIP IMPORTANT TO THE MIRROR BAR, AND HOW FITTING WAS THE COLLABORATION WITH THE PRESTIGIOUS BRAND?

Partnering with Courvoisier for our winter takeover was a natural

choice for the Mirror Bar. Both brands value craftsmanship, quality and attention to detail, making the collaboration a seamless fit.

Courvoisier’s depth and character made it an ideal spirit for the colder months, allowing us to create a menu that highlighted its rich, warming notes. We focused on serves that complemented its smoothness and complexity, using subtle spice, smoke and texture to enhance the experience.

Beyond the drinks, this partnership was about offering our guests something distinctive. Working with a brand of Courvoisier’s calibre allowed us to explore new ideas while staying true to our style; refined, considered, and always focused on delivering an exceptional drinking experience.

WHAT, IN YOUR OPINION, SETS THE MIRROR BAR APART FROM OTHERS IN TERMS OF ITS STANDARD OF HOSPITALITY AND EXCEPTIONAL OFFERINGS?

What sets the Mirror Bar apart is its commitment to both craft and atmosphere. Our team is at the heart of this. Each bartender is a skilled mixologist with a deep understanding of flavour, technique and presentation, but, more importantly, they share a genuine passion for hospitality. The focus isn’t just on making great drinks—it’s on anticipating guests’ needs, personalising experiences, and ensuring every visit feels special.

Our approach to cocktails also stands out. The menu is built on precision and creativity, using modern techniques, while

The key lies in attention to detail, consistency and genuine hospitality.

maintaining balance and drinkability. From subtle smoke infusions to unique presentations, every detail is designed to elevate the experience.

WHAT ADVICE WOULD YOU GIVE OTHER WETLED VENUES LOOKING TO ELEVATE THEIR OFFERINGS AND PROVIDE GUESTS WITH EXCEPTIONAL ON-TRADE EXPERIENCES?

The key lies in attention to detail, consistency and genuine hospitality. A few core principles include: Focus on the Guest Experience First – Great drinks matter, but the way guests feel in your venue is what brings them back. Train staff to anticipate needs, personalise service, and create an atmosphere that feels both professional and welcoming.

Refine Your Menu with Purpose – A strong cocktail list isn’t about having the most complex drinks, but about well-balanced, well-executed serves. Quality over quantity - curate a selection that reflects your venue’s identity and ensures consistency in every pour.

Invest in Staff Training – Knowledgeable, confident bartenders make all the difference. Regular training in mixology, spirits, and service techniques ensures that every interaction adds to the guest experience.

Create a Sense of Theatre – Whether through elegant presentations, tableside serves, or subtle sensory elements like smoke or aroma, small touches can turn a simple drink into an engaging moment.

Elevate the Atmosphere – Lighting, music and service flow all contribute to the overall experience. A venue should feel

intentional, with an ambiance that enhances the drinks and encourages guests to stay.

Curate Thoughtful Partnerships – Collaborating with premium brands, like we did with Courvoisier, can add depth to your offerings and introduce guests to new, high-quality experiences in an authentic way.

Ultimately, elevating a venue isn’t about gimmicks—it’s about creating an environment where every detail, from service to serves, feels considered and effortless.

DEVIN, PLEASE TELL US THE VENUE’S SHORT AND LONG-TERM GOALS.

In the immediate future, the Mirror Bar is focused on refining and enhancing the guest experience. This includes evolving our cocktail menu with new, innovative serves, expanding our curated cigar selection, and hosting exclusive collaborations with premium brands to offer unique, limited-time experiences. We also aim to strengthen staff training, ensuring our team continues to deliver exceptional service and mixology expertise.

Looking further ahead, our goal is to establish Mirror Bar as a recognised leader in the cocktail and cigar lounge scene. We want to build a reputation not just for high-quality drinks, but for a distinctive atmosphere and service standard that sets us apart. Through continued innovation, attention to detail, and unwavering commitment to a five-star guest experience, we aim to create a venue that consistently delivers an exceptional evening for all guests. www.landmarklondon.co.uk/dining/mirror-bar

TOKYO CONFIDENTIAL

WHERE CONVIVIALITY MEETS COMMUNITY, TOKYO CONFIDENTIAL OFFERS GUESTS UNPARALLELED SERVES WITH A REFRESHING APPROACH. HOLLY GRAHAM, FOUNDER AND CREATIVE DIRECTOR AT TOKYO CONFIDENTIAL, SHARES MORE ABOUT THE UNIQUE VENUE THAT DRAWS INSPIRATION FROM TOKYO TOWER.

PLEASE TELL OUR READERS ABOUT TOKYO CONFIDENTIAL, DETAILING THE STORY BEHIND THE VENUE AND THE EXPERIENCE IT AIMS TO BRING GUESTS.

The name was mostly inspired by Tokyo Tower, the iconic landmark on full display from our balcony and rooftop space, which has served as a beacon of communication for the city. We were discussing the idea of being a different style of bar than what you typically find in Japan, and creating a more convivial, hedonistic space. This led to the idea of people being their true selves when they’re in our bar, and a “what happens at Tokyo Confidential stays at Tokyo Confidential” atmosphere, so the name just felt fitting. We wanted to offer the feeling of a delightfully rowdy house party - somewhere people could feel safe and comfortable to connect and communicate with old friends, new friends and our team. Our tagline is “Pull Up, Fess Up,” an invitation to our guests to come let loose and enjoy in a judgement free environment.

PLEASE TALK US THROUGH THE DRINKS MENU; HOW WAS THIS CRAFTED, AND PLEASE SHARE, IN YOUR OPINION, THE STANDOUT ELEMENTS?

Our latest menu is called “Neko No Densetsu,” which translates as the legend of the cat. The menu draws inspiration from Tokyo’s Gotokuji Temple, said to be the birthplace of the manekineko, or lucky cat, and reimagines the story through today’s cocktail culture. The menu itself is designed as a Manga-style comic by local artist Touré Grantham, with signature cats for each drink, from scientific theories to pop culture references, historical legends to mythical mischief-makers.

Highlights include the Wu Tang-themed C.R.E.A.M - Cats Rule Everything Around Me, a Ramos inspired number with bourbon, shochu, raspberry, coffee and cream. A nod to the team’s love of agave, the Arigato El Gatto - depicted on the menu as a luchador-masked cat - merges Mexican, Korean and Japanese ingredients with Mezcal, soju, watermelon and chili, with a wormsalt, Tajin and shichimi rim. The Sore Wa Subarashi is a

Images © Millie Tang

Our tagline is “Pull Up, Fess Up,” an invitation to our guests to come let loose and enjoy in a judgement free environment.

Tony the Tiger-approved nostalgic throwback, with milk washed Frosties Cognac, cacao nib and coconut served in a retro cereal bowl. A mashup of my cat, Zelda, and the videogame Legend of Zelda, for which she is named, Hyrule features TC’s Funkytown sake, vodka, strawbeets hibiscus mistelle, vanilla and IPA. Dead or Alive - inspired by Schrödinger’s controversial scientific theory - is a mind-bending mix of rum, pistachio, hazelnut, yoghurt and Parmigiana foam.

IN YOUR OPINION, WHAT ARE TOKYO CONFIDENTIAL’S STANDOUT ELEMENTS; WHAT SETS YOUR VENUE APART?

We often say we’re a bar in Japan, but we’re not a Japanese bar. Tokyo Confidential is quite unique when it comes to cocktail bars in Tokyo in that it’s a much more casual and lively environment. At the heart of the venue is our show-stopping inverse horseshoe-style wooden bar top, carved from 300-year-old reclaimed temple pine, that snakes through the main room with

no barriers, inviting guests to pull up right next to bartenders. Guests can also sit opposite each other, which makes for such a convivial atmosphere. Our drinks are super playful, as is the decor with vibrant art and a giant custom-made Godzilla drink dispenser. We have a super eclectic playlist and don’t curate it to suit different times of day, which is intentional as it keeps the energy fresh.

WHAT ARE THE BAR’S SHORT AND LONG-TERM GOALS?

Our short and long-term goals are one and the same. To provide fun and irreverent hospitality in a beautiful space, and serve unique cocktails from thoughtfully conceptualised menus. Recognition through awards and press is the icing on the cake that signifies you’re doing something right, but nothing ever compares to a happy, fulfilled guest.

www.tokyoconfidential.com

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

PPL PRS 0800 015 6259 www.pplprs.co.uk @ppl_prs PPLPRS pplprs

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

Zonal 0333 234 1210 www.zonal.co.uk

ZonalRetailDataSystems zonaluk

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

Bottlegreen info@bottlegreen.co.uk www.bottlegreendrinks.com @bottlegreendrinks bottlegreen

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

Gordon & MacPhail www.gordonandmacphail.com @gordonandmacphail gordonandmacphail gordon-macphail

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

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

HOSPITALITY ORGANISATIONS

REAL Hand Cooked Crisps 01536 204200 info@taytogroup.com www.realcrisps.com @realhandcooked real-handcooked Licensed Trade Charity 0808 801 0550 enquiries@ltcharity.org.uk www.licensedtradecharity.org.uk @ltcharity licensedtradecharity licensed-trade-charity

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

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

Tipplemill Distillery

Golden Wonder 01536 204200

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

The Spirit Lab 07925 784446 director@spiritlablondon.com www.spiritlablondon.com @spiritlab.academy spiritlablondon

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