March 2013
www.barmagazine.co.uk
Developing premium bar excellence
Last month, I enjoyed some great cocktails at the new-look Churchill Bar at Hyatt Regency’s Churchill hotel in London’s West End. I remember it as a gloomy forbidding wood-panelled room so was impressed by the lighter, more contemporary design. But the revelation was a smart new terrace that has remarkably been created out of long-unused space on the pavement outside. Even in winter, bar manager Alan B Cook says it has often been packed, increasing the venue’s capacity by about a quarter. In this issue, we look at how bars like this are making more of their outside space by investing in design and better-quality furniture and installations. With warmer weather on the horizon, many bars will soon be planning their spring and summer drinks. Increasingly, punches have been revived as a seasonal favourite, partly driven by the growth in gin but also by cognac. In this issue, we look at how drinks companies and bars continue to look to mixed drinks as the future for brandy. We also look at how sambuca continues to thrive on the back of flavour innovation. But most of all, we look forward to being able to sit outside and enjoy a cocktail in the sunshine.
Mark Ludmon Editor
www.twitter.com/barmagazine Cover picture: Di Antonio liqueurs, available from Toorank UK on 01865 343395 and all good local wholesalers nationwide. More on sambuca on page 38.
EDITOR Mark Ludmon • mark@cimltd.co.uk Tel 020 7627 4506 PUBLICATION MANAGER Manjeet Griffiths • manjeet@cimltd.co.uk Tel 01795 509109 Fax 01795 591065 ACCOUNT EXECUTIVES Lewis Thorne • lewis@cimltd.co.uk Bree Davies • bree@cimltd.co.uk Tel 01795 509109 Fax 01795 591065
CONTENTS MARCH
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45 Regulars 07 Industry news 66 Barhopper diary Profiles 10 The Lost & Found, Birmingham 12 Smith’s, London 14 10 Hill Place, Edinburgh 16 SouthSider Cocktail Club 18 Graze, Bath 20 Churchill Bar, London Drink 22 Drinks news CHIEF EXECUTIVE John Denning • jdenning@cimltd.co.uk STUDIO MANAGER Paula Smith • paula@cimltd.co.uk DESIGN & PRODUCTION Grant Waters • grant@cimltd.co.uk James Taylor • james@cimltd.co.uk ACCOUNTS Vickie Crawford • vickie@cimltd.co.uk Tel 01795 509103 www.barmagazine.co.uk www.twitter.com/barmagazine
27 30 34 38
Brandy Mixology Bottled beers Sambuca
Features 41 Branding and clothing 45 Outdoor space Club 50 Profile: Cameo, Watford 53 AV report 57 Door and data management technology
© 2013 CIM Online Limited, The Goods Shed, Jubilee Way, Whitstable Road, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to CIM Online Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.
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news
Stonegate invests in its bar and club brands
Stonegate Pub Company has unveiled a newlook Slug and Lettuce and the latest of its Popworld nightclubs after investment of over £1.5million in its estate in January. The Slug and Lettuce in Epsom, Surrey, reopened with a new colour scheme of sea green, plum and silver and a new layout that includes two circular booths. Nearly £130,000 was spent on the site, which also saw the installation of Sky Sports plus a large projector and two plasma screens. Popworld opened in Portsmouth city centre last month in the former premises of Babylon. With an investment of £100,000, the venue has bright and vibrant colours, a new sound and lighting system including an 8ft by 6ft LED wall and booths seating up to 10 people. It follows the opening of Popworld in Southampton and Liverpool, with a fourth due in Swansea at the end of February. The clubs specialise in fun cocktails such as the signature
Slug and Lettuce in Epsom
The Association of Licensed Multiple Retailers has strengthened its representation of the late-night sector as part of a growth in new members. They include Chameleon Bar & Dining, Disco Bar & Club, Goodfellas, Grand Union Bars, Jones Nightclubs, Millennium Leisure, Pink Toothbrush, Starlight Leisure and Troy Leisure. It has also welcomed new supplier member GS Systems, a leading specialist in epos to bars and clubs.
Popalicious, a blend of rum, strawberry liqueur and fresh lime juice. Maggie Hewlett, manager of Popworld in Portsmouth, said: “The vision for Popworld is it is a bar that celebrates and wholly embraces pop music, from the 90s to the present day, as well as its trademark anthemic music.” Stonegate also invested in pubs such as the Sutton Arms in Hornchurch, Essex, The Bear in Twickenham, south-west London, The Fleet in Portsmouth and The Goose in Fulham, London.
Novus revamps London bars
A bar dedicated to Japanese whiskies and whisky cocktails has opened in the basement of Japanese restaurant Bincho in Soho, London. Named Mizuwari, meaning “mixed with water”, it was developed with support from whisky producer Suntory and mixologist Zoran Peric, brand ambassador for Suntory whiskies Hibiki, Hakushu and Yamazaki, but features other brands such as Nikka, Ichiro, Hanyu and Karuizawa. It is headed by bartender Niya Martin, formerly at Match in London. More at www.barmagazine.co.uk.
New sites for TGI Friday’s TGI Friday’s has confirmed plans to open six new bar-restaurants in the UK this year, including Leeds and Glasgow, creating more than 600 jobs including bartenders. The first will launch at the new Leeds Trinity leisure and retail development on March 21 and another is planned for the Glasgow Fort retail park in east Glasgow for August 21. A further four undisclosed openings are scheduled for later this year. Supported by its website www.fridoids.co.uk, TGI Friday’s has launched a recruitment drive to fill more than 600 jobs in the new venues as well as 25 new management positions.
Novus Leisure has completed major refurbishments of two of the bars in the City of London which it acquired as part of its takeover of Balls Brothers. The updated look for The Last in Shoe Street includes ornate mirrors, mannequin lampshades, Chesterfield sofas and candelabras, with an open kitchen giving the venue a bistro feel. Quirky touches also feature in the new interior for The Gable in Moorgate and its basement bar The Cellar. The homely bar has tea plates on the walls and ornate furniture, serving cocktails and bistro-style food. The Cellar is a late-night destination with a DJ booth featuring red telephone boxes, while the under-arch booths are adorned with decals of London Underground trains and wartime Blitz posters. They were part of the City’s unbranded Lewis & Clark bars, bought in 2006 by wine bar chain Balls Brothers which was in turn acquired by Novus two years ago. The Cellar
The bar at Latin American restaurant Floridita in Soho, London, has been relaunched as the Rum Shack (pictured). Interior designer Joanna Berryman of Matrushka has created a new look inspired by Cuban beach shacks with palm trees, retro signage, fishing nets and rum barrel tables. A new cocktail list features rums such as Pusser’s Blue Label, Bacardi Superior and Chairman’s Reserve plus new Caribbean bottled beer 10 Saints aged in rum barrels. A new bar, The Blind Pig, is to open in April as part of chef Jason Atherton’s second London restaurant, Social Eating House in Poland Street, Soho. The bar will be headed by Gareth Evans, who joins from Atherton’s other venture, Pollen Street Social in Mayfair. The bar will have a vintage twist with antique mirrored ceilings and reclaimed wooden chairs. Gareth’s signature drinks will include a Thermonuclear Daiquiri and Scrub a Dub Dub. The site of former late-night bar Inn Clapham in Clapham in south London is to be launched by new owners this month as cocktail bar and restaurant The Dairy. It has been developed by a team including Matt Wells, who helped set up Market House bar in nearby Brixton last year. www.barmagazine.co.uk |7
news Stylish pub The Goat in Boots in Fulham, London, is to be revamped by a team formerly at bar and club operator Ignite Group. Tim Cunliffe, Steve Manktelow and Katia Manktelow, who took over last year, have brought in Finch Interiors to create a cocktail bar, all-day lounge bar and restaurant across three storeys. An “experimental” cocktail bar, Reason & Mankind, has opened as part of new London club Libertine in the former home of Chinawhite. Entrepreneur Hootan Ahmadi has joined forces with the team behind Chinawhite to launch the new club in Winsley Street in Fitzrovia. The venue, described as a modern twist on a West End nightclub, promises “cutting-edge” drinks combined with conjuring techniques in the luxurious speakeasy-style bar. Restaurant and events group Peyton and Byrne has won a new contract to operate all restaurants, cafés and bars throughout the Royal Pavilion & Museums and Brighton Dome from March. The company, founded by restaurateur Oliver Peyton, will carry out a staged refurbishment project over several months.Existing staff at the venues are being retained.
Be At One expands with first bar outside London
at Sahara including general manager Daniel Bovey, assistant general manager Rich Williams, Ash Bovey and Dean MacGregor. The 14-strong Be At One group has also acquired a second site in London’s Smithfield, in a deal brokered by Restaurant Property, planning to transform the former Fluid Bar in Charterhouse Street. The group has also taken over the site of Wax Jambu in Upper Street, Islington, which has closed after four years, and will relaunch it as Be At One this month.
The Be At One bar group is continuing its expansion with three new bars, including its first outside of London. It has taken over Sahara Bar in Reading, which has been a leading bar on the UK’s cocktail scene for nearly 10 years, and is due to relaunch it in March as Be At One. Many of the staff at Sahara will remain with the business and receive extra training from the new owners. Be At One bars offer a 160-strong menu of cocktails. Several award-winning bartenders work
Zizzi opens first stand-alone bar
Restaurant chain Zizzi has opened its first stand-alone bar as part of its new restaurant in Glasgow. Restaurant chain Zizzi has opened its first stand-alone bar as part of its restaurant in Glasgow’s Royal Exchange Square – its biggest site to date. The bar serves Italian light bites, bringing the Italian tradition of afterwork aperitivo to the city. It offers a selection of wines, soft drinks and beers such as Menabrea from northern Italy, Peroni Gran Riserva and its exclusive Melchiori cider from north-eastern Italy plus Zizzi’s own limoncello. Erica Sawer, operations manager for Zizzi Scotland, said: “As Glasgow is such a vibrant city, we wanted to offer something different.”
Intertain is continuing a programme of investment in its Walkabout bars with the relaunch of its Birmingham site after a £1million refurbishment. The main ground-floor bar at the Broad Street venue now has the brand’s trademark “wave design” bar plus an upgraded sound and light system, a relocated DJ booth and three new bars on the ground floor. The lower ground floor features a Reef Bar (pictured),VIP areas and multiple projectors showing under-sea footage on linked screens.
Bring your own spirits at cocktail bar A series of pop-up events this year will take people back to the golden age of 1950s air travel, offering cocktails and gourmet food. The Mile High events welcome guests to a departure lounge for check-in cocktails, with staff dressed in Pan Am-inspired cabin crew uniforms. Sponsored by Campari, Wild Turkey and Skyy Vodka, cocktails include a classic Negroni, an Aperol Spritz and a Mile High Martini. Details at www.dinemilehigh.com.
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A new concept has been launched in London: a cocktail bar that is unlicensed and stocks no alcoholic products. BYOC, or Bring Your Own Cocktails, is through a discreet door behind the counter of juice bar Juice Club in Covent Garden, the concept devised by leading bartender Dan Thomson. Clutching a bottle of spirit or liqueur brought from home or a nearby store, guests descend into an underground bar with candle-lit tables,
a gramophone, 1920s signs and an original fireplace. A bartender then creates a cocktail drawing on the broad selection of fresh syrups, pressed fruit and vegetable juices, spices, herbs, salts, seasonal fruits, house-made cordials and bitters. Guests must book in advance and there is a cover charge of £20, including all mixers, garnishes and soft drinks, with a two-hour turnaround time.Visit www.byoc.co.uk.
venue profile Where to find it 8 Bennetts Hill Birmingham B2 5RS Tel: 0121 643 9293 www.the-lostandfound.co.uk
Who did it Design: Kai Design Wallpaper: Forrest & Jones Furniture: Andy Thornton Upholstery: UBC UK Artificial plants: Plants Enhance, Just Artificial Furnishings: Uniche Furnishings Lighting: Historic Lighting Furnishings: Rockett St George Tiling: MiraColour Signage: DJN Brand Builders Drinks consultancy: Shaker
The Lost & Found A new bar inspired by Victoriana is shaking up the cocktail scene in Birmingham
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irmingham is sadly not best known for its cocktail bars but that is starting to change. Ginger’s Bar at Purnell’s Bistro injected some excitement in 2011, followed at the end of last year by The Lost & Found on Bennetts Hill.This whimsical,Victorianinspired destination for food and drink was designed by Kai Design, which was behind unique London cocktail bars such as Opium in Chinatown and Powder Keg Diplomacy in Battersea.With an experienced team of bartenders, the new bar features forgotten classics, premium spirits, house-made syrups and fresh seasonal food. While The Lost & Found is marketed as an independent bar, it is actually part of the Pitcher & Piano business within regional brewer and pub operator Marston’s. It has the same management team headed by managing director Colin Sadler but its brand manager Kiran Bains points out: “There are no similarities between the brands except for super-high standards of service. The food, the drinks, the décor are all unique to The Lost & Found.” Inspiration for the concept comes from the character of Hettie G Watson, an explorer and professor in the 19th century who travelled the world in search of new botanical species which she kept hidden in a secret room. “As you explore the space, you find yourself behind a canopy of plants, lit bird cages and captured butterflies,” Michaela Reysenn of Kai Design explains.
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Formerly home to Bennetts bar, the new venue has been created in a grade II-listed former bank dating back to 1869 and resembles a huge floor-to-ceiling botanical library, with dimly lit library lamps lacing the long tables. Next to the library is the “boardroom” where Hettie would consult fellow professors, decorated with a world map and postcards from her travels. “Some postcards are so small that you require one of Hettie’s vintage magnifying glasses to read them,” Michaela points out. The Dining Room consists of an apothecary-style wall of up-lit jars, each containing an individual flower, complemented by cut-glass decanter lights to create a warm glow. The main wall is designed as a giant vertical wall garden, with projections of animated butterflies while, elsewhere in the bar, an aviary of birds flies above your head. Images of Hettie herself can be spotted in bespoke wall coverings and fabrics. Hidden behind a bookcase is Hettie’s “secret emporium”. Bespoke wallpaper flecked with gold leaf envelops this room and gives a dark and cosy feeling, Michaela says. “Bell jars of potions and botanical oils surround the bar where elixirs are served for all of Hettie’s guests.” Hettie and her Victorian botanical hideaway have also inspired the drinks list, with original cocktails created with Shaker Consultancy. The list consists of “Lost” cocktails which are twists on “forgotten”
classics, such as an Apple & Pear Cobbler with Courvoisier VS, and a Pot & Kettle Punch made with Ketel One vodka, Bols Genever, Cointreau, pineapple purée, orgeat syrup and lime juice. The “Found” section is signature drinks, inspired by Victoriana, such as the Earl of Birmingham, combining Earl Grey-infused Beefeater 24 gin, Aperol, pink grapefruit, lemon juice, rhubarb bitters and homemade sugar syrup. “Now that we’ve got our identity, a great list of spirits on the back bar and a brilliant team of bartenders, our cocktail list is all developed in-house,” Kiran adds. The team includes general manager Kate Taylor, who was previously GM at Pitcher & Piano in York while head chef Adian Monteque was formerly with The Hatton Arms in Warwick and Malmaison. Other members of the team have been recruited from Ginger’s Bar including deputy manager Mark Lucas and head bartender Josh Farrell, who now look after drinks development. Kiran says the company is on the look-out for new sites in the right location but not for a carbon copy. “We’d follow the essence of the brand but create a new concept and identity. We wanted to create something completely unique for Birmingham’s most discerning drinkers and diners, where they can escape the hustle and bustle and instead delight in glorious breakfasts, brunch, lunch, after-work feasts or sip away on the thing we love most – cocktails.”
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venue profile
Smith’s Pub company Young’s has created a stylish new cocktail bar in west London
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est known for pubs serving food and ales, 182-year-old company Young’s has been investing in creating stylish new bars across London.The Plough Bar & Kitchen opened in Battersea in 2011, while Old Tom’s Bar was created in the basement of the Lamb Tavern in the City just over a year ago. Last month, it launched cocktail bar Old Mary’s in the basement of the Mitre Townhouse in Bayswater, only weeks after completing the £100,000 development of Smith’s in the basement of its Brook Green Hotel in Hammersmith. Smith’s is aimed at “cocktail connoisseurs”, with a stylish interior that aims to bring “a touch of West End glamour to west London”. Previously an events space for the hotel, it was transformed by Fusion by Design, a leading hospitality specialist that has worked on restaurants, pubs and bars such as Stonegate Pub Company’s Missoula bars. Interior designer Caroline Simmons says the basement space proved ideal for a 1920s Prohibition speakeasy-style bar “but without the secret password or knock”. She adds: “With this in mind, I have utilised the existing exposed brick walls along with a darker colour palette to create a “cocktail den” with plush curved booths, tasselled curtains and quirky reclaimed furniture.” The chaises longues, heavy silk drapes and velvet upholstery create a decadent feel alongside distressed leather sofas and exposed filament bulbs above the bar. Five semi-circular booths and a curtained-off
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raised area are popular for groups and party bookings. “The glitz of the bar combined with the low light levels and bookable booths have provided an intimate but glamorous space below the pavements of Shepherd’s Bush Road,” Caroline adds. Musical-themed artwork relates to the composer Gustav Holst whose last composition was called the Brook Green Suite, which is referenced in a “salute to Gustav” section in the cocktail menu. The sharing Gustav Holst drink combines Bacardi Superior rum, Wray & Nephew Overproof Rum, Sailor Jerry spiced rum, Angostura Bitters, passion fruit puree, passion fruit syrup, guava juice, apple juice and lemon juice. The more refined Brook Green Suite is made with Monkey Shoulder whisky, Pedro Ximénez sherry, house-made redcurrant syrup and fresh lemon juice, topped up with soda and garnished with a redcurrant sprig. The cocktails have been put together under consultant mixologist Jeevan Perinpanayagam, who has 20 years’ experience in the industry. The bar’s Signature Secrets include drinks just as the Sherbet Fountain, combining Stolichnaya
Where to find it 170 Shepherd’s Bush Road London W6 7PB Tel: 020 7371 1361 www.smithsw6.co.uk
Who did it Interior design: Fusion by Design Contractor: Orientrose Furniture: Inngrain Furniture Artwork: Elegant Clutter Lighting: Illumination Lighting vodka, fresh lemon juice and house-made sugar syrup shaken with egg white, topped with Angostura Bitters and served with a liquorice straw. The Fruit Bubbles is a mix of passion fruit and lemon sorbet topped off with C&C Champagne and served with a mango lollipop. More masculine creations include a Tall, Dark and Handsome:Young’s Double Chocolate stout, Havana Club 7 Year Old rum and Pedro Ximénez, served with Belgian chocolate pellets. There are also plenty of classics from a Dirty Martini and a Daiquiri to a Mai Tai and a Manhattan. As well as stocking premium spirits and liqueurs, Smith’s offers a selection of wines, ciders and beers, including Meantime London Pale Ale or London Lager and Peroni Nastro Azzurro on draught. Food is focused on sharing platters, such as the Carnivore – a dish of chicken liver parfait, chicken and chorizo skewers, rosemary and honey London sausages, crisp confit maple duck wings, ale chutney, tomato jam and cracker bread. Open from 5pm Tuesdays to Saturdays, the venue has resident DJs for late-night partying, staying open till midnight Tuesday to Thursday and 1.30am Friday and Saturday. Despite its ordinary name, Smith’s aims to be a cocktail bar that is less than ordinary.
Mosaics get the blues
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he peacock, a favourite artistic motif dating back to ancient Greek and Roman mosaics and again popularised by the Art Nouveau and Art Deco movements, is the inspiration behind artist Veronica Tommasin’s latest designs for Trend’s inimitable glass mosaic Best Collection. Composed of thousands of micro mosaic tesserae, in the classic tradition, her designs are translated by Italian tilemaker Trend into decorative mosaic modules, using digital technology. To achieve the exact shades envisaged by the artist, Trend has even produced two new fused glass tiles, Brillante 276 and Brillante 277, which are rich, dusty Wedgwood blues. Trend’s new Best Collection “artistic decorations” comprise Peacock, a Peacock White variation, and the refined floral motif, Gardenia, which is made up from 17 different Vitreo and Brillante 1cm x 1cm tile colours in the white-blue spectrum. Call 01892 509690 or visit www.trend-group.com. www.barmagazine.co.uk |13
venue profile
10 Wine Bar A sleek, colourful wine bar has been created within a boutique Edinburgh hotel
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ocated in a Georgian square close to Edinburgh’s Holyrood Park,Ten Hill Place Hotel opened just over six years ago but it has only now added a separate stand-alone bar. Former office space next to the foyer has been transformed into the contemporary 10 Wine Bar, complementing the existing No Ten à la carte restaurant. “We wanted to improve the customer experience and provide two areas for the guests,” explains marketing manager Moira Walker. The hotel itself is made up of a Georgian building plus a modern extension and is owned by The Royal College of Surgeons of Edinburgh which dates back over 500 years. Profits from the hotel and its bar are invested back into the organisation’s activities including support for research to advance standards of patient care for the future. The organisation’s commercial director Scott Mitchell developed the new bar with Edinburgh-based studio Cr8architecture, which has worked on a variety of projects such as Edinburgh bar and restaurant Eighty Queen Street. Reworking all the hotel’s public spaces including the foyer and restaurant, Cre8architecture partner Ian Hogg says that one of the main objectives was to create a bar that would help raise awareness of the hotel. “The quality of finish, materiality, colour and lighting needed to respond to the day and night activity of the bar, stretching from overspill at breakfast through to an evening wine bar,” he adds. It features a palette of vibrant colours and stripes, contrasting with plain white-topped tables and a solid white Corian bar counter as well as wooden box-shaped shelves for bottles. The contemporary light fittings include Kartell’s Fly pendants, shaped like floating soap bubbles, designed by Ferruccio Laviani. For the wine list, The Royal College of Surgeons of Edinburgh turned to a supplier with plenty of heritage of its own, Corney & Barrow, which dates back 230 years. It allows the bar to provide a unique range of wines with benchmark examples of different wine varieties and wine regions around the world. The wines, including sparkling, are
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offered by the glass as well as the bottle. For special occasions, the bar also offers The Surgeons’ Cellar List of exclusive wines for connoisseurs and runs regular wine tastings. There is also a good selection of local beers, spirits and liqueurs. The bar food is made up of light meals, small dishes, sharing platters and desserts, targeting the after-work crowd as well as people on their way to the nearby Festival Theatre in Nicolson Street. The tapas-style part of the menu ranges from Shetland mussels, crispy bacon in dill and white wine sauce served with bread, to crispy hoisinmarinated pork belly with coconut rice noodles and beetroot and ginger mousse. After opening the bar’s doors to the public in January, Scott says: “10 Wine Bar is bright and spacious and we are looking forward to welcoming patrons for a relaxing glass of wine and delicious food.”
Where to find it 10 Hill Place Edinburgh EH8 9DS Tel: 0131 662 2080 www.tenhillplace.com
Who did it Architect: Cre8architecture Contractor, wine box shelves, joinery: SJS Property Services Bar fittings: ServaClean Carpet: Ege Bar ceramic tiles: Domus Wallcoverings: Tektura Bar counter: DuPont Corian Fly pendant: Kartell Foyer ceramic tiles: Ora Ceramics M&E Engineer: Wallace Whittle
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venue profile
SouthSider Cocktail Club
The team behind 64th & Social in south London open a second bar
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he team at 64th & Social in south London spent nearly eight months working on their second bar, ripping out fittings and walls, restructuring the building and even plumbing in the toilets.The result is SouthSider Cocktail Club, a new destination in Battersea for inventive well-crafted cocktails. The bar has been created by Robin Webb and his brother Daniel, a chef, along with general manager Alex Clark. They have been running 64th & Social in nearby Clapham High Street since it opened six years ago, building up a reputation for cocktails, steaks and a party atmosphere. “64th & Social has always had a good following for its cocktails but, on a Friday and Saturday, it’s more about volumes of people who just want Mojitos and Vodka Red Bull,” Robin says. “So we decided to have a go at a cocktail bar with an emphasis on drinks and a more personal, less hectic vibe.”
Where to find it 56 Battersea Rise London SW11 1EG Tel: 020 7223 4217 www.thesouthsidercocktailclub.com
Who did it Design: in-house Bar fittings: KCM Catering Equipment Furniture: Inside Out Contracts Bar top: Granite UK
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The new bar is not hard to spot: its frontage is clad in planks of Siberian larchwood that resemble light pine but will turn silver over time. Inside, there are comfortable booths made of red buttonstudded faux leather and armchairs next to a restored working fireplace. This leads through to the bar counter, lined with stools plus more booths on the opposite wall. Behind the black granite-topped bar is an impressive selection of premium and specialist spirits and liqueurs, with traditional beer tankards hanging above the counter. It is lit by bare bulbs, with candles around the bar in imported mason jars. Tucked away at the back is a semi-private area with banquette seating covered in glossy black vinyl-like upholstery and graffiti on the walls, which is ideal for private hire. At present, the graffiti is a London cityscape but artist Elliot Chapman will return every six months to create new designs. The menu features drinks that have helped the bar team win competitions, such as Alex’s Butter Beer, which contributed to Team East London winning last year’s UK heat of the 42Below World Cup, and Grandma Sloane’s Tea Time Tipple – served in a bone china teacup with a vanilla macaroon – with which Robin won last year’s Sloane’s Gin Twisted Traditions cocktail competition. Unusual vessels bring added theatre to serves such as the Dirty Man-Harry – made with Zacapa Centenario 23-year-old
rum, Amaro Montenegro and Dr Adam Elmegirab’s Aphrodite Bitters, lightly smoked with applewood – served in a glass gunshaped flask in an ice bucket along with a chilled coupette with an orange zest and atomised tobacco mist. Unusual flavours come together perfectly in the short Shrub & Tug, made with chorizo-infused Ilegal Joven mezcal, house-made pineapple shrub, lemon juice and The Bitter End Memphis Barbecue Bitters, served with a mini shish of chorizo and pineapple. Interesting flavour and ingredient combinations can be seen throughout the menu, with cocktails mostly priced at £7.50. Popular drinks include the Blueberry Pancake Mule, made with granola-infused Cariel Vanilla Vodka, house-made blueberry vermouth, Wray & Nephew Overproof Rum, Dr Adam Elmegirab’s Teapot Bitters, lime juice and the bar’s own fiery cinnamon ginger beer, served with a garnish of redcurrants, mint, icing sugar and a brandy snap. The list has been created by the team, which also includes Jimmy Drummond, most recently at Rick’s Bar in Edinburgh, and Daniel Cook, who has worked at top London bars such as The Arts Club in Mayfair. “We will change the cocktails regularly, coming up with new ideas and keeping it fresh,” Alex adds. Asahi and Samuel Adams beers are on tap while the bar has its own house-made alternative to “alcopops” made with acai juice, gooseberry, lemon zest, Ketel One vodka and chardonnay. The bar opens 5pm Monday to Saturday until 1am on Fridays and Saturdays and till midnight the rest of the week. Later in the evening, customers have to be members to come in, but it is free and provides them with discounts and other benefits. Robin hopes that, in the future, he, Daniel and Alex can help other companies to develop new bars on a consultancy basis. “We only had a shoestring budget but if we had some of the budgets of a lot of these other companies, just imagine what we could pull off.”
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venue profile Picture by Frances Taylor Photography
Graze Bath Ales has opened its third Graze bar and restaurant as part of a new development in central Bath
F
or its third Graze bar and restaurant, Bath Ales has taken inspiration from New York. After opening the first in Bristol in 2009 and a second in Cirencester in May last year, the latest opening in Bath is the brewer’s biggest site for the concept, covering over 5,000 square feet. Graze takes up the entire first floor of a new food quarter that has been created in and around the arches of the 19th-century Bath Spa station built by Isambard Kingdom Brunel. It combines a bar with a 140-cover restaurant specialising in steaks plus – for the first time – its own microbrewery. “We’ve taken inspiration from the great bars and chophouses in London and New York to give this bar its own unique character,” says Bath Ales’ retail director Robin Couling. Graze has two large terraces for alfresco drinking and dining in a city where outside dining is rare. New York has also provided inspiration here: the trackside terrace has been broken up into more intimate areas with high rusted metal tanks planted with a range of grasses, recalling Manhattan’s High Line – a former elevated railway transformed into a long narrow public park. Scattered about Graze’s “post-industrial garden” are life-size white sculptures of farmyard animals, reflecting the meaty food menu and tying in with Bath Ales’ tongue-incheek marketing. As with the other two sites, Bath Ales has again worked with hospitality specialist
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Simple Simon Design and its two creative heads, Simon Jones and Ben Rolls. The layout of the interior has been kept intentionally low level wherever possible to emphasise the floor-to-ceiling glass walls that line its longest sides, offering views across Bath on two sides. Ben says: “To capture the essence of Bath Ales’ vision we have introduced a meat locker visible from the restaurant, counter dining rarely seen in the UK outside London, and a central island bar to maximise service potential on busy days. Despite this open layout, there is a sense of intimacy introduced by a selection of pendant lighting styles and by a variety of seating.” Internally the whole space is tied together under a sculpted ceiling raft of timber fins, which allows maintenance access to the services that run the length of the building. There is an abundance of wood, including dark-stained industrial timber flooring, rough-sawn oak walls and stained ash for the bar fronts. The dining counter is finished in Graze’s signature blue brick tiles, set off by a flash of polished copper immediately beneath the two-tier counter and repeated in the polished pendants hanging above. With Bath city centre having a history dating back to the Romans, any construction is a planning challenge. Simon adds: “We have worked closely with the local authority to gain their trust, enabling us to fulfil the building’s potential and to install exterior signage on the doorstep of a Unesco world
Where to find it 9 Brunel Square, Bath BA1 1SX. Tel: 01225 429 392 www.bathales.com
Who did it Design: Simple Simon Design Contractor: Applied Heritage Patterned floor tiles: Structural Skins Pendant lights: Original BTC, Cecilie Manz Chairs and pedestal tables: Warings Ventilation systems: Chapman Ventilation Kitchen counter tiles: Solus Ceramics Python tubes: Resurgem Engineering heritage site, and on the face of a grade II* listed building.” The microbrewery at Graze was due to produce its first bespoke beer at the end of February, but the bar serves Bath Ales’ full selection, including the flagship Bath Gem. There are also seasonal brews and other craft beers from around the world, plus an extensive range of wines from boutique producers along with premium spirits and liqueurs. Building on the reputation of Graze in Bristol and Cirencester, the new Graze Bar, Brewery & Chophouse sources high-quality British meat, cooked in a Josper charcoal oven. There is a particular emphasis on dry aged steak, but there is also a selection of small plates, fish, shellfish dishes and vegetarian options as well as seasonal specials. “This is a very exciting development for Bath Ales,” Robin says. “It will deliver what we are best at – a great pint of cask beer and the best-quality dining under one roof.”
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Linetta by Agua Fabrics, as shown on the Paris Chair from The Chair People
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venue profile
Churchill Bar Mark Ludmon visits the elegant new-look bar and terrace at London’s Hyatt Regency London The Churchill hotel
C
ome rain or shine, Sir Winston Churchill sits unflappable outside the bar that bears his name at the Hyatt Regency London The Churchill hotel in Portman Square.The life-size bronze statue of the statesman in his younger days, made by renowned sculptor Lawrence Holofcener, reclines in a chair on the smart new streetside terrace that has been created as part of a revamp of the Churchill Bar. The interior concept has been inspired not by the familiar rotund Churchill who won World War Two but by the younger politician and army officer of the early 20th century. Interior design specialist Bespoke London drew on the Art Deco movements of the 1920s and 1930s which were an era of traditional craft motifs, machine-age materials, ceramic, stainless steel and gold finishes. The formerly dark wood-panelled Churchill Bar has now been transformed into an elegant, brighter room with a colour palette of dove grey, teal and vibrant yellow. The lounge seating includes banquettes upholstered in rich teal velvet and yellow leather armchairs, contrasting with the ornate smoky grey timber wall panelling inset with almond gold leaf detailing, bevelled mirrors and the bar’s signature sunburst motif. A focal point is the specially commissioned Otoro crystal chandelier by Theo Venderzalm, while the open
Where to find it 30 Portman Square, London W1H 7BH Tel: 020 7486 5800 www.london.churchill.hyatt.co.uk
Who did it Design, furniture, lighting: Bespoke London Chandelier: Theo Vanderzalm, Otoro Lighting installation: Lighting Design International Artwork: Studio Amberly Valentine Stone tops: Pyrolave Architecture Lounge chairs: Abbott & Boyd Bar stools: Altfield Furniture manufacturer: Decca Cigar humidor: DeArt
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fireplace, artwork and other furnishings and accessories add to the feel of a luxurious living room. Behind the bar with its white lavastone top is a broad selection of spirits and liqueurs, especially Scotch, rum, gin and brandy. The cocktails are a mix of twisted classics and original recipes majoring on British ingredients, created by the bar team in collaboration with Shaker Consultancy. With the menu changing seasonally, current drinks include the T & Tonic combining Tanqueray London Dry Gin with house-made blood tonic lemonade infused with rosehip and country nettle cordial. The Ale Flip is a modern twist on a recipe dating back to 1695, mixing cream, chestnut paste, goose egg and Elements Eight Spiced rum with Churchill Ale from Oxfordshire Ales, finished with the aroma of nutmeg. The most popular cocktail is the Trafalgar Sour, made with Colonel Fox’s London Dry Gin with the essence of British orchards in the form of Bramley & Gage Greengage Liqueur and Poire Williams Lesgrevil pear eau de vie balanced with apple juice and fresh lemon. In honour of Churchill’s famous preference for Martinis without vermouth, the Churchill Martini is made with the bar’s citrussy Churchill Craft Gin, made at Sacred Distillery in north London to their own recipe, with a bottle of Noilly Prat placed on the bar but not actually used. The cocktails are priced from £12 up to £15 for sparkling recipes such as Churchill’s Clementine Champagne Cocktail – named after his wife – using house-made Clementine Bitters plus Hine Rare VSOP cognac and Pol Roger champagne. With Churchill renowned for his love of a fine Cuban, the bar has retained its long-established association with cigars. It
has added a state-of-the-art dark-stained oak humidor from DeArt in Italy, offering a selection of 28 cigars supplied by importer Hunters & Frankau ranging from a limitededition Cohiba from 1966, priced £55, to a Half Corona from H Upmann at £9. Customers can enjoy these on the terrace which features iron furniture, a hexagonal ivory porcelain-tiled floor and discreet wallmounted heaters, sheltered by the screens and box hedges. In a further boost for the bar, it now has its own entrance onto Portman Square so customers do not have to go through the hotel. The bar manager is Alan B Cook, who has come from being food and beverage manager at London’s Playboy Club but was previously bar manager at The Ritz’s Rivoli Bar for 10 years and worked at The Lanesborough, The Hempel and Four Seasons London. “We have recruited a team of highly knowledgeable and passionate staff who are on hand to engage guests and take them on a journey through our menu of classic cocktails and fine cigars,” he says.
drink
March 2013
www.barmagazine.co.uk
A Bar magazine supplement
Punch drunk
Cobblers, punches and other mixed serves are helping to bring brandy back to the bar
Also inside: sambuca – mixology – bottled beers – drinks news
news Ilkley Brewery in West Yorkshire has launched the first beer in its 2013 line-up of innovative Origins brews, The Mayan. Inspired by an ancient Mayan recipe, it is a smooth stout made with smoked chipotle chillies and bittersweet chocolate, with ABV of 5.3 per cent. It was created with food and drink video blogger Jo Pickard. More Origins beers are planned for 2013.
Red Bull is to embark on a marketing drive in March for the much-heralded launch of the energy drink’s three new flavours, Cranberry, Lime and Blueberry. Red Bull Editions will be supported with a £3.5million campaign to drive awareness and product understanding, supported by poster advertising and large-scale digital and PR activity. The brand’s Wings Team will also target over a million people through sampling, travelling to 20 key cities in branded Minis. It follows trials last year at Stonegate Pub Company’s bars and pubs. Lagavulin Distillery on Islay is offering the prize of a twoday “apprenticeship” with warehouseman Iain McArthur. Applicants must apply via Friends of the Classic Malts website, explaining why they would love to work with him. There are 50 runner-up prizes of a signed bottle of Lagavulin 16 Year Old. Applications close March 31. Details at www.malts.com. Meantime Brewing Company in Greenwich has created limitededition beer Bohemian Dark, inspired by the classic Czech “Cerne Lezak” black lagers. Available on draught at Meantime’s own bars, it is also on tap at a select range of specialist craft pubs, bars and restaurants. With an ABV of 4.9 per cent, it is brewed with three roasted malts and Czech yeast, producing a mix of toasted and smoky aromas married with flavour profiles including bitter chocolate, coffee and dark raisins.
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Foster’s launches Radler lemon and beer drink Heineken is launching a new product made from Foster’s lager and natural lemon juice with an ABV of two per cent to tap into the “moderation” market. Due to be introduced in March in the on- and off-trade, Foster’s Radler will come in 300ml bottles, supported by a £4million marketing and advertising spend focused on driving trial and awareness. It is inspired by a beer-based drink dating back to Austria in the 1920s, when it was served to cyclists – “Radler” in German – which has been growing in popularity in continental Europe. Foster’s brand director Gayle Harrison said: “Our research showed that current ‘moderation options’ are missing the opportunity to respond to the need of a growing number of drinkers who feel disappointed and unfulfilled because they cannot find a beer product with a lower-
alcohol content that still delivers maximum taste and refreshment. Foster’s Radler is a refreshingly different cloudy lemon beer that meets this unmet need.” Foster’s Radler is being introduced after trials in Walkabout bars at the end of last year. It will be supported with print and outdoor advertising, in-outlet sampling and on-trade point-of-sale materials such as ice buckets, drip mats, fridge vinyls and bar runners. The launch comes as Heineken seeks to revitalise the Foster’s brand with activity focusing on its heritage, created in Melbourne in 1888 by brothers Ralph and William Foster. It is also rolling out bottled Foster’s Gold, with an ABV of 4.8 per cent, in the on-trade after its introduction into the off-trade two years ago.
New energy drink adds zest
Cellar Trends offers online menu designer
A new energy drink has been launched into the UK on-trade with the light, zesty flavour of lemonade. Mad Dog Energy Lemonade is made only with natural ingredients including organic lemon juice with less sugar than some other energy brands. It is packaged in 250ml cans and available from wholesalers across the UK. It is being promoted for mixed drinks such as adding a “turbo” boost to popular classics including a Mojito, Moscow Mule and Tom Collins.
Drinks company Cellar Trends has launched an online service for bars and pubs to design their own personalised cocktail menus. The full-colour menus, with tailored pricing and recipes, cost from £1 per copy. The online designer features over 100 cocktail recipes and photographs plus 23 cover and design templates, available via www.cellartrends. co.uk. The menus, in A5, are printed and delivered within 10 working days, making them ideal for themed and seasonal lists. All cocktail recipes are checked for compliance with Portman Group guidelines. Cellar Trends’ brands include Patrón tequila, Pusser’s Rum, Midori, Mandarine Napoléon, Metaxa and La Fée absinthes.
Ketel One fires up the kettle serve A new copper kettle serve is being rolled out to bars across the UK as part of new on-trade activity for Ketel One vodka by Diageo’s Reserve Brands. The kettles, which are inspired by the original 19th-century copper pot still at the Dutch distillery, can be used for sharing cocktails, presented with bespoke copperbottomed glassware. Made by craftsmen in Turkey, there are two sizes of kettle available. They were developed
from an original idea created at the Nightjar in Old Street, London, by Diageo GB account manager Hayley Millner, who now looks after innovation for Reserve Brands. Ketel One UK brand ambassador Deano Moncrieffe said: “It’s based around sharing and having fun and a little bit of theatre. The kettles incorporate the three things that Ketel One is about: craftsmanship, heritage and modernity.”
news
Diageo adds cucumber as part of gin investment
Diageo has announced plans to introduce a flavoured gin as part of its investment in the gin category. Due to launch in March in the on- and off-trade, Gordon’s Crisp Cucumber is Gordon’s London Dry Gin blended with natural cucumber flavouring, designed to be mixed with tonic. Last month, it launched Tanqueray Malacca, a spicy limited-edition version of Tanqueray gin, exclusively in the on-trade. With an ABV of 40 per cent compared to Tanqueray No Ten’s 47.3 per cent, the gin was last released as a limited edition about 10 years ago. Tanqueray global brand ambassador Angus Winchester said: “Tanqueray Malacca was for many years a unicorn in the world of gin and it’s deeply satisfying to see it being brought back, even for a limited time. “Its unique botanical profile, softer tastes and lower proof make it a valuable addition to any decent bar. I think it makes a great Pegu and Tom Collins and I can’t wait to see what this generation of mixologists do with it.” Gordon’s Crisp Cucumber is being launched
alongside two new premixes in cans, Gordon’s & Tonic with a hint of cucumber and Gordon’s & Tonic with a dash of elderflower. They will be supported by a £1million through-the-line marketing campaign. Gordon’s brand manager Nin Taank said: “Gin is the third largest spirit in the spirits category and is experiencing strong growth of 12 per cent in the on-trade and five per cent in the off-trade. “As the UK’s number-one gin brand, we are looking to invite consumers to enjoy gin in a new and exciting way which will drive frequency of purchase amongst existing gin consumers whilst attracting new younger gin consumers.”
Sunmagic adds exotic juice Joke is on Mickey Finn Sunmagic, the 100 per cent pure fruit juice, smoothie and juice drink brand, has launched four new juice drinks suitable for serving in cocktails. The products are Mango, Passion Fruit, Pineapple & Coconut, and Pomegranate, in one-litre recap packs. “This is a natural brand extension from our core range into a more exotic arena, and follows both consumer and trade demand,” said brand manager Razin Ali. “Sunmagic is one of the most popular on-trade brands in the UK, and our one-litre format is used extensively by licensees due to its reputation for quality and taste. We hope to capitalise on this with our four delicious new flavours.”
Proof Drinks is touring bars and pubs with a campaign for its Mickey Finn liqueurs offering the prize of a trip to Amsterdam for the best joke. The promotion, called Taking the Mickey, involves a “joke booth” visiting venues and supermarket car parks, inviting people to enter their joke via the brand’s Facebook page. Fans of the page vote on the best joke which will be rewarded with the prize of a weekend trip for two to Amsterdam and tickets to a comedy club show plus a bar tab. Details at www.facebook.com/mickeyfinnuk.
Mixologists join Maxxium’s training team David Miles spent six years working Drinks company Maxxium UK has at bars such as 57 Jermyn Street, appointed two highly regarded where he rose from barback to mixologists to its line-up of trainers bar manager, and opened bars in at its training arm Mixxit. Amsterdam and Mumbai. From Amanda Humphrey has worked 2006, he was a brands development for over 12 years at cocktail bars, Amanda Humphrey manager at Maxxium UK, working most recently as bar manager at with top-end cocktail bars in east London. Paramount at London’s Centre Point and Working with Mixxit manager Wayne Collins, private members club 5 Hertford Street in they cover the whole of the UK, delivering Mayfair. Previously, she worked in Manchester masterclasses and providing category-led at Harvey Nichols Second Floor Bar and education. Ithaca.
Drinks company Halewood International has unveiled a new pack design for its flavoured alcoholic drink Sidekick, across all eight flavours, to provide greater back-bar stand-out. The re-launch is supported by a new campaign, Celebrate Your Sidekick, about the importance of friends on a big night out. It includes Facebook activity targeting core consumers aged 18 to 25 and on-trade point-of-sale materials.
Bar specialist Cream Supplies has added the UK-made range of Monte Bello syrups to its portfolio of cocktail products. Made with ethically sourced ingredients, they include non-alcoholic syrups in flavours of amaretto, caramel, chocolate, cinnamon, hazelnut, mint and vanilla. There are also liqueur syrups, with an ABV of 4.7 per cent, in flavours of amaretto, calvados, Kirsch, peach, pear William, plum and strawberry. They all come in 70cl bottles. A new blended Scotch whisky has been released by Master of Malt in collaboration with Carey Willetts, bassist for British band Athlete, to celebrate his solo album Boxes: Stickers. The Boxes Blend, with an ABV of 40 per cent, is soft and smooth, with notes of toffee, caramelised orange, vanilla custard and nutmeg, finishing with overtones of soft brown sugar. www.barmagazine.co.uk |23
news AnCnoc Highland Single Malt has released a limited bottling of its 22 Years Old whisky, matured in American bourbon and Spanish sherry oak casks. It is non-chillfiltered, with only 950 cases available in the UK and globally. AnCnoc has also rereleased its popular 16 Years Old single malt which is wholly matured in American ex-bourbon oak casks. St Austell Brewery in Cornwall has announced its line-up of seasonal ales for 2013, including Spring Brew – a zesty golden ale with tropical flavours and 4.3 per cent ABV – for March. For May, it has Royal Albert, a full malty ale with notes of roasted toffee and caramel and ABV of 4.4 per cent, while July’s release will be the golden hoppy IPA-style Phoenix Ale, with a four per cent ABV. A new growth strategy for drinks company Marie Brizard in the UK is being supported by the appointment of Catalyst Brands to distribute its syrups. The range includes 12 flavours from the current French range plus new flavours such as White Chocolate, Dark Chocolate, Cinnamon and Gingerbread launching later in 2013.
Spirits company Wemyss Malts has released its latest single-cask single-malt whiskies celebrating the characteristics of different Scotch regions. They are: Summer Orchard, a 12-year-old from Linkwood distillery on Speyside; Billowing Embers, a 15-year-old from Bunnahabhain on Islay; Mellow Mariner, a 20-year-old from Ardmore on Speyside; and Fruit Bonbons, a 23-year-old from Highland distiller Glen Garioch.
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Bibendum adds Bajan beer and Italian liqueurs A Caribbean lager aged in rum casks has been launched in the UK as part of a wave of new products added to the portfolio of drinks specialist Bibendum. 10 Saints is brewed in Barbados and aged for up to 90 days in former Mount Gay rum barrels, creating a smooth lager with a hint of rum on the finish. It has an ABV of 4.8 per cent and comes in 355ml bottles. The beer, which is listed at bars such as Floridita in London, was developed by entrepreneur Glyn Partridge with master brewer Ian Herok, professor of brewing at Heriot-Watt University in Edinburgh, and takes its name from the 10 “Saint”
parishes of Barbados. Last month, Bibendum also took over UK distribution of Fratelli Francoli’s spirits and liqueurs from Global Brands. They include liqueur Opal Nera, Luigi Francoli grappas and Fratello hazelnut liqueur which has been relaunched with more premium packaging. It has also taken on liqueurs from another Italian producer Fratelli Averna, including Amaro Averna and Limoncetta limoncello.
Cawston Press unveils new juice drinks
Monkey Shoulder promotes whisky cocktails
A four-strong range of premium bottled soft drinks has been launched by apple juice specialist Cawston Press. Available in 330ml glass bottles, they include Sparkling Apple and Sparkling Ginger Beer, which were previously available in 750ml bottles, plus new flavours Sparkling Apple & Rhubarb and Sparkling Lemon & Lime. Aiming the new products at the on-trade, Cawston Press is also working with spirits companies and mixologists on recipes for alcoholic cocktails. Sales director Dan Broughton said: “All four drinks are perfect for adults looking for interesting, high-quality and all-natural alternatives to the soft drinks out there. They are uniquely placed in the fact that we use high percentages of pressed juice compared to a lot of other brands that scrimp on the juice content and just use concentrate.”
A programme of events is planned for 2013 to promote Monkey Shoulder whisky and its mixability in cocktails. They include the return of the For One Night Only events which focus on different cocktails. They start on March 21 with a ticketed event in London for the Malt Jockey, a twist on a Manhattan created by global brand ambassador Dean Callan. Details at www.monkeyshoulder. com/foronenightonly. Monkey Shoulder will also run two-hour Barbecue Bootcamps for consumers at steak restaurants in London in June, showing how to make three different cocktails and grill three types of meat. The cocktails include a Ginger Brewsky, made with lager – see page 30 for the recipe. Monkey Shoulder will also be at summer events such as the Foodies Festivals, Latitude, Kendal Calling and Standon Calling. More at www.barmagazine.co.uk.
New release for unaged whiskey Limited supplies of the 2012 release of unaged bourbon Buffalo Trace White Dog are now available in the UK through the whiskey’s distributor, Hi-Spirits. Without ageing, the Buffalo Trace Mash #1 has more of the fresh, sweet flavours of the grain used to make the spirit. It is bottled at 62.5 per cent
ABV and is suitable for cocktails and infusions. Jeremy Hill, chairman of Hi-Spirits, said: “There’s strong interest in ‘white dog’ bourbons amongst bar professionals, mainly because it’s a flavour profile they haven’t worked with before.” More at www.barmgazine.co.uk.
THE TASTE OF CRANBERRY, LIME OR BLUEBERRY. THE EFFECT OF RED BULL. Red Bull continues to lead the way as the Number 1 functional energy drink. And our new Red Bull Editions range will help unlock even more growth potential from the category. The energy drink sector’s number one barrier to entry has been identified as taste, so the launch
of Red Bull Editions offers consumers three great new flavours – cranberry, lime and blueberry. All have the same vitalizing effect as Red Bull and, by giving your customers the choice they demand, will get sales soaring even higher. Supported by a £3.5m launch campaign
to drive awareness, Red Bull Editions needs to be clearly visible in your fridge. In fact, much of NPD sales come from people seeing the product, so good fridge visibility and POS will prompt customers to buy. This will help get cans flying from the fridge and cash flying into your tills.
For POS, please contact customer.marketing@uk.redbull.com
RBON_Editions_Master_Trade Ad_A4.indd 1
21/02/2013 17:40
brandy
Mixed signals Despite challenging times, classic cocktails and new serve ideas are bringing cognac and brandy back onto bar menus, reports Mark Ludmon
W
hile spirits such as vodka, rum, bourbon, gin and tequila have grown in popularity in the UK over the past five years, brandy continues to struggle. Despite the rediscovery of cognac as a classic cocktail ingredient, overall volumes of cognac and armagnac fell by 14 per cent in the UK between 2007 and 2012, according to figures published last month by the organisers of June’s wine and spirits exhibition Vinexpo. The data, compiled by International Wine and Spirit Research (IWSR), paints a gloomy picture, predicting the category will continue to decline by nearly eight per cent over the next five years.This does not stop the owners of the leading cognac brands planning fresh activity this year to promote the spirit in the bar trade. The revival in the traditional punch serve has introduced cognac to more drinkers, which provides an alternative to “brandy and cola” and the “after dinner” snifter, says Chris Anderson, marketing controller for luxury brands at drinks company Maxxium UK. “While cognac is predominantly consumed neat or on ice, consumers are open to drinking the category mixed and so simple mixed drink serves can offer outlets incremental opportunities.” Maxxium UK is continuing to promote Courvoisier for
punches after several years of success with this strategy in the on-trade, especially focusing on the mixability of Courvoisier Exclusif. Last year, it organised a major consumer event, Cocktails on a Grand Scale, bringing to life the classic cognac serves of a Sazerac and a champagne cocktail as well as punch, working with leading bartenders Amanda Humphrey, Mickael Perron and Chris Lacey. The company’s Mixxit training team also carry out training for bartenders in the cognac category alongside education by UK brand ambassador Rebecca Asseline. Another revived classic is the Cobbler, a simple drink with ice, fruit and sugar that was commonly made with sherry but also brandy. At Birmingham’s new bar, The Lost & Found, one of the signature drinks in the menu created with Shaker Consultancy is an Apple & Pear Cobbler, combining Courvoisier VS with Lillet Rouge, pear liqueur, lemon juice, house-made sugar syrup and apple juice. “Some great, classic drinks can be served with cognac as the main ingredient as a substitution,” adds Michael Stringer, mixologist with Hire The Barman. For instance, he suggests swapping gin for cognac in Salvatore Calabrese’s modern classic, the Breakfast Martini, which is made with marmalade, orange liqueur and lemon juice. “By swapping the gin for a simple Courvoisier, not only
Apple & Pear Cobbler at The Lost & Found in Birmingham
Tea and cognac Cocktails made with cognac and fine tea have been created for Hennessy Fine de Cognac in a project involving its master blender,Yann Fillioux, and Guillaume Leleu, founder of tea supplier Maison Théodor. The serves are as simple as shaking the cognac with golden syrup and chilled green tea and straining it through a tea strainer into a Martini glass with a ginger-coated rim and a mint garnish. Another serve combines the cognac with Théodor’s Earl Grey Royal tea plus cherry liqueur, black cherries, cranberry juice, aromatic bitters and a twist of orange zest, again strained into a Martini glass. Fillioux says he knew Fine de Cognac and the fine teas would be a good match. “The cognac’s plant notes would match the tea’s plant notes, while the spicy, full-flavoured notes of the tea would heighten the floral notes of the eauxde-vie. This experiment brings out the delicate character of Fine de Cognac, redolent with fruit and citrus notes, whilst the tea’s woody aromas and hint of spice enhance its mellowness.” www.barmagazine.co.uk |27
brandy does it change the light, floral flavours within the drink to something a bit heavier but it also changes it from being an ‘everyday cocktail’ to something you can imagine being for those more luxurious of events.” But Michael adds: “My favourite way for serving cognac has never changed: some boiling water in a rocks glass, with the balloon sat on the edge to warm the cognac just enough.” The Grande Champagne Elégance cognac from Maxime Trijol is best enjoyed Remy Martin as an after-dinner digestif, French with its floral, fruity bouquet Mojito and subtle oaky spice. However, the producer, which has been distilling since 1859, is not averse to bartenders mixing its cognacs. The most suitable expression for cocktails is the easygoing Classic VS, which has good fruit notes and hints of vanilla. At Norwich bar The Ten Bells, it is the base for a Sidecar, mixed with Cointreau and fresh lemon juice, while Old Q Bar at the Queensbury Hotel in Bath uses it to create a champagne cocktail, combining it with triple sec, Angostura Bitters, JM Gobillard et Fils champagne and a twist of orange. Chris at Maxxium believes there are still opportunities to build on cognac’s place as a digestif after a meal. “Cognac can provide an alternative to malt whisky and can also be offered as a quality substitute for dessert wines, good ones of which are hard to find particularly at good value to the consumer.” Courvoisier XO is promoted for the “Gourmand” offering in restaurants: a plate of mini desserts accompanied by espresso and a measure of cognac. “Flavours such as crème brûlée found in Courvoisier XO perfectly complement the desserts,” Chris says. “If restaurants consider this, they have the ability to not only sell more cognac, but generate profit from a trio of deserts and coffee whilst enhancing the consumer’s dining experience.” Mixability is also part of the strategy for Rémy Martin in the UK, with a programme of training and cocktail competitions for bartenders currently under way. After sessions in Edinburgh, Nottingham and Brighton, events are planned for Leeds and Manchester on April 8 and 9 respectively. They start with interactive
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training by one of Rémy Martin’s full-time UK brand ambassadors, Alex Quintin or Anne-Laure Pressat, followed by a challenge to bartenders to create an interesting, original cognac cocktail. The winner of each competition is invited to Cognac to continue learning about Rémy Martin and the category. Senior brand manager Victoria Olivier promises more news from Rémy Martin on serves later this year alongside a new consumer positioning for the brand. While details are under wraps, she comments: “VSOP cognac has always been a classic cocktail ingredient, though as companies continue to invest in Asia and America, Europe has been forgotten. We currently have an exciting new serve strategy in development. This will capitalise on the cocktail trend and help drive trial.” Rémy Martin has continued to grow after last year’s launch of a new VSOP, Mature Cask Finish, with an extra finishing period to enhance the flavours. As well as being promoted for drinking neat or on the rocks, distributor First Drinks suggests it for cocktails such as a “French” twist on a Mojito, replacing the rum with cognac, or a Sour using fresh ginger. Investment is also planned for Louis Royer cognacs after premium drinks specialist Mangrove added it to its portfolio earlier this year. While Louis Royer produces cognacs from all six “cru” areas in the region, the main focus for the UK market will be VS,VSOP, XO and the 53 per cent ABV Force 53. However, bartenders are also exploring other brandies from outside the Cognac and Armagnac regions, such as calvados, as well as brandies from other countries such as Greece’s Metaxa – not strictly a brandy but using the same distillation and blending techniques before adding a small amount of rich muscat wine and Mediterranean herb and floral extracts. German brandy Asbach has traditionally been drunk as an after-dinner drink, by itself or with coffee, with fine expressions such as the newly released special-edition 1952 Johann Wolfgang von Goethe Vintage Reserve. However, Andrea Baumgartner, international marketing director at the brand’s
Ice Cognac Innovation has been added to the cognac category with the introduction of Ice Cognac by leading boutique brand ABK6. It has been blended specifically to be savoured on ice, developing progressively in the glass to highlight the distinct aromas from contact with the ice and water. With an ABV of 40 per cent, the cognac marries subtle notes of fruits and evolves towards fresh aromas such as zesty lemon sorbet and the coolness of mint. Introduced last year by premium drinks importer and distributor Drinks21, it joins the range of single-estate cognacs from producer Domaines ABK6. Drinks21 director Gail Graham says: “Increasing numbers of consumers are embarking on a mission to seek out something new, something exciting and something with an interesting story behind it. We are able to meet this growing demand with our boutique brands such as Ice Cognac which has already proved extremely popular in other markets.” producer Underberg, says: “Recent studies carried out show that more and more usage for Asbach is through a long drink. The cocktail culture is trending through brandy too and we are seeing growth as the base spirit in cocktails.” Asbach dates back to 1892 when Hugo Asbach brought experience of distilling wines from France to create what has become one of the three best-known spirit brands in Germany. Andrea says bars should not ignore brandies from outside the familiar French regions. “Brandies should be included on all professional back bars to offer the consumer a full repertoire of choice. The bottle should be presented in a premium way, visible within its category, situated with cognac. Bartenders should look to treat brandy like whisky and offer education and theatre.”
mixology
Mark Ludmon reports from last month’s Bacardi Legacy UK final
Continuing the legacy The Bacardi Legacy competition has become one of the highlights of the bar industry calendar. Now taking place in over 20 countries, it all started back in the UK in 2009. With this momentum, entry to this year’s UK final was a hot ticket that many failed to get their hands on, despite capacity being increased at the last minute. This year, it was held in the cool industrial warehouse space of the Farmiloe Building in Clerkenwell, which has been a location for Batman movies and thrillers such as Sherlock Holmes. The tension was no less thrilling as the eight finalists gathered after winning regional heats in London, Edinburgh, Bristol, Manchester and Dublin. Watched by hundreds of other bartenders, they made their drinks in front of a panel of judges including Bacardi global brand ambassador David Cordoba, Bacardi’s head of trade training Jacob Briars, spirits writer Dave Broom and last year’s ultimate winner Zdenek Kastanek, formerly bar manager at Quo Vadis in London and now a trainer for Bacardi. Having presented marketing plans for their cocktails earlier in the day, the finalists were cut down to the three “most promising” who will spend this year promoting their cocktails for a chance to be named the “ultimate” winner at next year’s UK final. They are Sam Kershaw
of Babington House in Somerset, Nelson Bernardes of Good Godfrey’s at The Waldorf Hilton in London and Tom Walker of the American Bar at The Savoy. The other finalists were Iain McPherson of The Voodoo Rooms in Edinburgh, Michael Braun of Bibis Italianissimo in Leeds, Alistair Reynolds of Hawksmoor Spitalfields in London, Francesco Turro-Turrini of The Luggage Room at the Marriott Grosvenor Square in London and Darren Costello of Brasserie on the Corner in Galway. Throughout the evening, guests enjoyed the cocktails of the three “most promising bartenders” from last year’s event: El Momento Perfecto by Dan Bovey, the Silver Ghost by Gordon Purnell of the Voodoo Rooms in Edinburgh and Encantador by Chris Moore of the Beaufort Bar at London’s Savoy Hotel. At the end of the night, it was revealed that the ultimate winner, who will represent the UK and Ireland at the global Bacardi Legacy competition in Puerto Rico in April, was Chris Moore. His Encantador (pictured top) – which is Spanish for delightful or charming – is made with Bacardi Superior, Aperol, Eau de Framboise, fresh lemon juice, vanilla syrup and Miclo Framboise eau de vie. Visit www.barmagazine for more recipes.
Mixologists’ corner Ginger Brewsky This cocktail is one of the key serves being promoted for Monkey Shoulder whisky this year. More details on page 24. 25ml Monkey Shoulder 20ml Ginger syrup 20ml Fresh lemon juice Top with lager Add all ingredients except the beer to the shaker and shake well with ice. Strain into the glass and top with the lager. No garnish.
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Wild Berry Bourbon As official cider partner for last month’s NME Awards, Rekorderlig devised a cocktail inspired by the cider’s Swedish heritage and rock ‘n’ roll, created by Joel Persson of The Alchemist in Melbourne. 50ml Bourbon 10ml Antica Formula vermouth 20ml Rekorderlig Wild Berries Cider A dash of Bittermens Burlesque Bitters Stir all ingredients in a glass with ice and strain it into a cocktail glass. Garnish with cherries on a cocktail stick.
ML
A free sample of a new perfume was given away with a special cocktail at Archer Street bar in Soho, London, in a promotion linked to Valentine’s Day. The cocktail, called La Petite Robe Noire, was inspired by the new scent from Guerlain of the same name. The drink paired Hendrick’s Gin, with its cucumber notes, with soft elderflower, sweet blackcurrant and Billecart Brut Reserve champagne. La Petite Robe Noire Eau de Toilette has notes of cherry, jasmine and rose.
Two new syrup flavours are to be unveiled for syrup and cocktail brand Monin at food and drink show IFE this month. Monin Praline and Monin Honeycomb will be available to sample on the stand of UK distributor Bennett Opie.Visit www.ife.co.uk for details about the exhibition. “The sweet nuttiness of Monin Praline syrup is perfect for creating indulgent dessert-themed drinks,” said Monin UK brand ambassador James Coston. “The shiny ambercoloured syrup has a strong pecan nut and praline nose, and a rich and buttery, long-lasting taste with added notes of caramel. Monin Honeycomb syrup has all the subtle, natural sweetness of honey.”
Discover the true taste of Italy An award-winning pair... Di Antonio Sambuca Bianca and Amaretto Di Antonio Gold Medal winners and Best in Class in IWSC 2011 Available from Lanchester Wine Cellars (Tel. 01207 521 234.), Drinks Direct and good local wholesalers www.toorank.com / www.drinkaware.co.uk
news
London Fashion Week inspires bartenders Bartenders are being challenged to create an original cocktail inspired by their favourite movie for the 2013 annual Mixing Star competition for Disaronno Originale liqueur. Maintaining the brand’s associations with cinema, the prize includes a seven-day trip to the Venice International Film Festival. Competitors will also have to serve an innovative twist on the classic Disaronno Sour. To enter, bartenders must submit their recipe via www.themixingstar. com by April 15. Regional “casting” heats will take place in theatres in Manchester, Edinburgh and London in May and June. They will include an opportunity for contestants to take part in an acting class, teaching them how to capture a customer’s attention. Three bartenders from the UK will go through to the global final in Amsterdam to compete against bartenders from across Europe, with 14 countries involved. More at www.barmagazine.co.uk.
Cocktails with Eastern flavours are being served in the lounge at new Japanese restaurant Wabi in Holborn, London, set up by exNobu head chef Scott Hallsworth. They include the Emperor’s Mandolin, mixing Mandarine Napoléon liqueur, limoncello, Lillet Blanc, yuzu juice, lemongrass and shiso, topped with champagne. The Breakfast At Wabi combines Bulldog Gin, bergamot, yuzu jam, marmalade and orange juice. Alongside a broad selection of wines, the bar also offers sake.
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London Fashion Week prompted bars in the capital to create special cocktails and lists to refresh visitors coming to the events from around the world. Three cocktails inspired by supermodels were on the menu at Drake & Morgan’s five bars last month, such as the Negroni Campbell made with Little Bird London Dry Gin, Aperol, Byrrh, rhubarb bitters, camomile and lavender syrup. The Berry Hall (pictured) mixed the same gin with lemon juice, agave nectar and blueberries, while the Heidi Plum combined Sipsmith Gin with maraschino, plum liqueur and lemon juice. At the Bassoon Bar at the Corinthia Hotel, head bartender Mario la Pietra crafted five
fashion-themed drinks under the banner of The London Collection. Priced at £16, they included The Savile Row Stitch-up, made with Dewars 12 Year Old whisky, Lustau East India sherry, Pierre Ferrand Dry Orange Curaçao and house-made grenadine syrup. The Sloaney Pony mixed Grey Goose La Poire vodka with fresh pomegranate seeds, lemon juice and St-Germain elderflower liqueur. The May Fair Bar at the May Fair Hotel presented six cocktails inspired by iconic shoes. Priced £14, they included the Red Stiletto, made with frozen raspberry vodka, cherry liqueur and champagne. More at www.barmagazine.co.uk.
Tea time for No Ten
Luminar adds skinny, lighter cocktails A new menu featuring a range of skinny cocktails has been introduced across the 56-strong Luminar group of nightclubs. Containing less than 220 calories each, the three skinny cocktails, each priced £5.95, are: the Orange Blossom, made with Cointreau, elderflower cordial, lemon juice and soda; the Slim Wings combining Captain Morgan Spiced Rum with raspberry sour, apple juice and Red Bull Sugarfree; and the Raspberry Collins, made with Gordon’s Gin, Chambord raspberry liqueur, lemon juice and agave syrup, topped up with soda. Nicola Rae, senior commercial buying manager at Luminar, said: “The trend for skinny drinks is growing in the late-night sector with customers now opting for diet and sugar-free options of popular drinks. They offer customers a healthier alternative to our traditional range without sacrificing any of the taste.” Botanicals and florals also feature heavily on the menu, with elderflower and gin-based drinks offering a lighter, fruitier option.
Bartenders are being encouraged to create their own gin infusions through activity run by Diageo for Tanqueray No Ten. The Tanqueray No Ten Infused Tea and Tonic programme is helping mixologists to infuse gins, with training support from new UK brand ambassador Melina Ioannou, who has moved over from Diageo’s Reserve Brands in Greece. It was kickstarted with a session for bartenders at Diageo’s laboratory in Hertfordshire, where they had access to 48 botanicals such as lavender, rose and eucalyptus. Tanqueray global ambassador Barrie Wilson said: “We wanted to offer something new and innovative to continue to keep bartenders engaged with the brand, who in turn can create their own unique blend for their customers.”
Four Roses partners Zetter Townhouse Four Roses has teamed up with Zetter Townhouse in Clerkenwell, London, to create a new bar in its basement Games Room. The bar is serving up classic and original cocktails using Four Roses such as Prescribed On Whiskey Row, created by Zetter Townhouse bartender Nicola
Piazza and made with Four Roses Single Barrel, Averna Amaro and house-made camomile syrup. The bar also stocks a selection of Four Roses whiskeys, including the 2012 Limited Edition Small Batch, bottled at 55.7 per cent ABV, which now has a small allocation available for the UK.
No artificial colours, flavours or limits We’re here to indulge your creativity, with an impressive range of top quality, 100% natural purées in handy, ready-to-use pouches. Use flavours as diverse as lychee, white peach and even liquid chocolate. Whilst those might not work together, we’re sure you’ll know which ones will. To discover the entire funkin range, which now includes Agave Nectar visit www.funkin.co.uk, call 0207 328 4440 or email info@funkin.co.uk. funkin purées, syrups and mixers are available from leading wholesalers and online at www.funkin.co.uk.
You l Spirit l funkin l The Perfect Cocktail
packaged beer
Message in a bottle Mark Ludmon examines trends in premium packaged lager in the on-trade, including the growth in cans and low-alcohol options
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No 5 Cavendish Square Two years ago, members club No 5 Cavendish Square in London’s West End replaced its beer range with just one brand: Peroni Nastro Azzurro. “We chose it because it is what people are asking for and it’s always in top-end bars and clubs rather than every pub,” explains the venue’s manager Suresh Gurung. Distributor Miller Brands has also provided training and other support for the bar, including a stylish makeover of its roof terrace (pictured). Last year, it was one of the venues for the touring Opera Di Peroni activity where singers performed while guests enjoyed Peroni and aperitivo snacks. Sam Rhodes, director of customer marketing at Miller Brands, says: “Places like No 5 Cavendish Square will never do a price promotion so it’s all about added value. We can add events to their calendar of activities that will surprise and delight their customers.”
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t Sketch members’ bar and restaurant in London’s West End, the choice of beers on offer matches the quality of the cocktails and premium spirits.They range from Peroni Nastro Azzurro and Pilsner Urquell to Duvell and Saint but nowhere across the venue’s four bars will you see a font, bottle or branded glass. “We don’t like to have any branded glassware or bottles in the bar,” explains assistant bar manager Mehdi Ichedadene. “Peroni is the most popular beer here but we don’t have to push it.” As with a lot of cocktail bars, Sketch has no beers on draught, which is where packaged beers come into their own. “Topend accounts won’t have draught and will only do bottled, and they will often be very tight for fridge space for beer,” says Sam Rhodes, director of customer marketing at Miller Brands, whose beers include Peroni and Pilsner Urquell. “If there is limited fridge space, bar owners should prioritise and stock world beers such as Peroni Nastro Azzurro which bring a number of advantages including flexibility and strong profit margins, as they provide bar staff with the opportunity to encourage consumers to trade up.” Miller Brands helps its accounts by “mapping” the different drinkers for the variety of beers on the market as well as providing training for bar staff. “It is all about width, not depth,” Sam says. “With only five to six brands to range, a bar needs to appeal to a wide selection of occasions and consumer needs. Don’t range multiple brands that have heavily overlapping brand profiles.” Peroni can be found in topend venues from China Tang at The Dorchester and Soho House Group to PlayGround
at the Liverpool Hilton and is the only beer available at the five bars at London members’ club No 5 Cavendish Square (see panel). Bottles account for 31 per cent of beer sales in the on-trade, according to figures from CGA Strategy, with “world beer” growing last year by nearly 15 per cent – over five times faster than the total lager category. “World beers command a higher price point because consumers are willing to pay more for drinks with perceived authenticity and provenance,” Sam at Miller Brands adds. Bottled beers allow bars to tap into the thirst for premium and craft ales when demand is not enough to invest in cask. “If a bar is unable to offer a large number of ales on handpull due to throughput, then they are likely to stock bottled beers,” says Paul Sullivan, sales and marketing director at Wadworth whose bottled ales include 6X, Swordfish, Horizon and Bishops Tipple. “When it comes to ale, quality is everything and, while busy pubs can offer a large number of draught beers, smaller bars, clubs and restaurants that may want to sell a mainstream ale are better off with bottles to maintain this quality.” He adds that bottling its seasonal beers such as Old Timer means they can be offered out of season. Wadworth has developed The Beer Kitchen range because of growing interest in exploring premium beers with food. “There is a real opportunity to steal some shelf space with interesting smallformat ales that can compete
packaged beer
with wine, which is starting to look a little expensive,” Paul explains. The range includes a whisky barrel-aged bitter, orange peel beer, wheat beer, IPA and Espresso Stout, in 330ml bottles. “Small-format premium beers that are not too filling and can work with food are perfect as a quality offering in a number of bars and restaurants where a complete pint from a bottle would not carry the same cachet.” American-sized bottles, normally containing 355ml, are well suited to the growing demand for food and beer pairing in pubs and bars, says Graham Richardson, general manager of Heathwick, which imports Fordham and Old Dominion beers from Delaware. “It’s an ideal size for customers to experience the taste without overdoing it,” he explains. “Bottle sales mean pub and restaurant owners can pair each meal with a different beer. For example, IPAs are great with poultry, panAsian food or burgers and stouts fair well with chocolate or rich fruity puds.” Food and beer matching is gaining in popularity but should only be done if staff know what they are talking about, says Jeremy Houston, national account manager at brewing company Innis & Gunn. “Staff training is absolutely key here because front-of-house teams are the ones with the direct customer contact. If they can’t sell the match with confidence and conviction then the consumer is less likely to trust it.” Jeremy says bottled craft beers are “really
striding ahead”, providing more scope for bars to rotate their selection. Innis & Gunn is very selective about which outlets can stock its draught beer but supplies more pubs and bars with bottled ales such as Innis & Gunn Original – although these are still carefully chosen. “Our strategy has been to seek out establishments that best suit the brand where consumers are interested in new taste experiences and happy to pay a premium for better-quality products,” he explains. “Bars with good rate of sale on packaged Innis & Gunn are being moved on to draught, and this tactic is working well for us.” The bar sector will be crucial to the continuing growth of bottled beers in 2013, says Graham Archibald, national account director for The Morgenrot Group which imports beers such as Quilmes from Argentina and Sleeman from Canada. “With many of the predominantly cocktail bars now seeing the benefits of attracting the adventurous beer drinker but not wanting the hassle of draught, unique bottled beers with stylish packaging such as Alhambra Reserva or Mort Subite Kriek have a fantastic opportunity to grow in the sector,” he says. This year will see Morgenrot continue promoting its portfolio in the on-trade, including events and training for Belgian abbey beer Affligem. He adds that demand in the on-trade has been “incredible” for 330ml cans of the Alhambra range from Spain that have been introduced alongside the bottles and draught. “I can’t see it happening across the board but cans have definitely had an on-trade resurgence, especially in funky bars and particularly in fashionable areas around London. They have that retro vibe to them and offer bars a valuable point of difference, especially as we are not seeing mainstream brands take this route.” While Red Stripe has long been popular in cans in late-night venues, there has been a new wave of canned premium beers launching in the UK on-trade such as Hobo from the Czech Republic through Cask Liquid Marketing. The trend has come from the American craft beer scene where cans are common, says Mike Watson of beer importer James Clay. “Cans protect beer from light, and light is the enemy of beer as it causes ‘skunking’. It also forms a better seal to oxygen, another enemy of beer, keeping
Beers with spirit A new sector within the bottled beer category is being created by the growing choice of spirit-flavoured beers, according to SHS Drinks. In January, it launched Dead Crow, a 5.5 per cent ABV bourbon-flavoured premium beer, and Cuvana, also at 5.5 per cent, with light rum and a hint of lime. Mark Hopper, head of innovation and development at SHS Drinks, says it follows the success of tequila-flavoured lager Desperados from Heineken UK which accounts for 96 per cent of the £49million spirit-flavoured beer sector. “The spirit-flavoured beer sector is very much in its infancy and it does present plenty of scope for development. It’s inevitable, therefore, that we will see a flood of imitators coming onto the market hoping to catch a ride on the crest of the wave, but experience shows that it is premium brands which offer true innovation, are first to market and have the support to drive consumer demand which will be the mainstay of the category.” Amigos beer, flavoured with tequila and hints of South American limes, has been growing at 77 per cent in the on-trade, with major investment in advertising and on-trade point-of-sale support planned by Global Brands for March onwards. “Spirit beers represent a huge profit opportunity for licensees as they are driving growth into the beer category, which is currently declining at 3.3 per cent,” says marketing director Simon Green. “Consumers are turning to products which meet their need for new and exciting flavours and drinking experiences.” www.barmagazine.co.uk |35
packaged beer it fresher for longer.” He says that cans are also lighter and well suited to busy bars where space is tight and also provide stand-out in a fridge, especially as they are often in brightly coloured packaging. James Clay supplies beers such as Brooklyn Lager, Brooklyn EIPA, Flying Dog Underdog, Flying Dog Snake Dog,Vedett Blonde and Früh Kölsch in cans. “We are actively seeking to expand this at the moment as demand is continually growing,” Mike adds. “Some people may think cans are downmarket but we’re here to change that perception.” The newest trend in packaged beers in the UK is what the marketers call “moderation” – low-alcohol beers that provide an alternative to soft drinks. This month will see the introduction of Foster’s Radler at two per cent ABV, which is lager blended with natural lemon juice (see page 22), as well as the launch of Carlsberg
Citrus, which has an ABV of 2.8 per cent and is blended with natural Persian and Key limes. “The lower-strength beer category is growing 50 per cent year on year so it makes perfect sense to develop a beer that will support our customers with a beer their consumers want,” explains David Scott, director of marketing for Carlsberg UK. “We have responded to consumer trends and developed a lager which consumers really do find refreshing and appealing.” Improvements in quality and choice mean that British consumers are now considering low- and non-alcoholic beers, especially because of their lower calorie content, according to Mike Teague, UK managing director for Dutch beer Bavaria. “In the past, cutting back on beer meant sugary, sweet-tasting alternatives, often loaded with calories. This ensured a drop in units of alcohol consumed, but not a drop in calories. Our alcohol-free beers obviously
Craig Lanigan at The Garratt
Star Pubs & Bars supports on beer A new line-up of bottled beers was introduced at The Garratt in central Manchester as part of a premium packaged lager support programme by pub company Star Pubs & Bars. Alongside cocktails, premium spirits and draught lagers, the bar now offers Heineken, Amstel, Tiger and Dos Equis in bottles, chosen to appeal to the demographic of office workers in the daytime and students in the evening. The pub’s lessee, Craig Lanigan, says: “I prefer the new range as the products aren’t run of the mill, they’re less available locally. In the past, we had to compete with the bar around the corner which sold cheap Becks, whereas customers aren’t comparing prices now.”
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Star Pubs & Bars has also introduced a Discover World Beers programme, helping lessees to improve staff retailing skills and presentation and profitability of bottled beers with merchandising and promotional support. Star Pubs & Bars trading director Chris Moore says: “Pubs have been successful talking up cask ale and wine for years while premium packaged lagers tended to be left languishing on the shelf. Given the proper attention, sales and profitability can be improved. Where lessees have taken up our Discover World Beers programme, they have increased sell-through of beers which would result in an estimated £2,000 a year improvement to the bottom line.”
contain no units of alcohol and possess only around 80 calories per bottle.” Marketing activities by Bavaria, including sponsoring comedy on ITV, is raising the profile of its beers with ABV of zero and 2.8 per cent. “As the quality of the latest low- and nonalcoholic beers attracts more attention, it is hoped that bars, pubs and restaurants will begin offering their customers even greater choice for those seeking alternatives to soft drinks,” Mike says.
Czech mate for InnBrighton Pubs within the 40-strong InnBrighton estate in London and Brighton are well known for their selection of craft beers, including the “temple to beer”, The North Laine gastropub and microbrewery in central Brighton. The company was the first in Brighton to add Krušovice Imperial and Krušovice Cerné from the Czech Republic after the brand’s official launch last year, drawing on promotional and training support available through distributor SHS Drinks. “We are always looking out for beers that are a little bit different, so we jumped at the chance to stock Krušovice,” says InnBrighton chief executive David George. “Such has been the success that we are now making them available in all of our new outlets.” Krušovice has also been taken up by other top bars such as Brompton Brands, operator of Mayfair bar Mahiki, and Mojo bars in Manchester, Liverpool and Leeds. “Consumers may be drinking less alcohol, but while they are consuming less in volume terms, they are looking to treat themselves when they do have a beer and this is one of the reasons the premium packaged lager category is performing so well,” says Audrey Schillings, senior brand manager at Krušovice’s owner Heineken. “Also, consumers’ knowledge and interest in the wide variety of beer styles and brands has broadened.”
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sambuca
Hot shots Sambuca is growing in bars thanks to flavours and a new focus on authenticity, reports Mark Ludmon
I
talian sambuca has a history dating back over two centuries, with roots that arguably may go back further to Arabia and the Far East and, in Italy, it is often drunk neat, on the rocks or in coffee. But, for Britons, it is still very much about shots. The Luxardo range of sambucas has been promoted for cocktails, but brand manager Craig Chapman at UK distributor Cellar Trends says shots remain the focus for its brand experience and training teams touring UK bars. “The most popular way of enjoying sambuca is still as a shot, and that is the main way in which Cellar Trends will continue to promote Luxardo Sambuca with bars.” Growth in sambuca has been driven by expanding portfolios of flavours from the UK’s two leading brands Luxardo and Antica. Cellar Trends is preparing to review
New drive for Opal Last year, attention focused on EU regulations that stipulate that an authentic sambuca must have an ABV of 38 to 40 per cent. This threw a spotlight on one of the leading brands, Opal, which has an ABV of only 30 per cent. After a quiet 12 months, UK distribution for the white Opal Bianco and black Opal Nera passed last month to wine and spirits supplier Bibendum along with other liqueurs and grappas from Fratelli Francoli in Italy. While previous distributor Global Brands had considered launching a 38 per cent ABV sambuca, Bibendum is sticking with the 30 per cent ABV products as a lower-alcohol alternative – but calling it a sambuca-flavoured “premium liqueur shot”.
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Luxardo’s current line-up and launch an unnamed limited-release flavour that will debut in the UK before other markets. In May, it will also add bright blue Luxardo Mint, which has an intense, tingling flavour, after last year’s launch of flavours Pear and Cola. “Flavours have helped the Luxardo sambuca brand to thrive,” Craig says. “Beyond the classic white Luxardo Sambuca, other flavours in the range now account for 25 per cent of our Luxardo sambuca sales. Some are even being placed on speed rails in addition to the original Luxardo Sambuca.” He stresses that the sambucas are 38 per cent ABV – the EU definition of an authentic sambuca. “The difference in taste and usage potential is superior to other lower-ABV flavoured sambuca-style drinks,” he says. “A straight shot must deliver on flavour.” Awareness of the ABV rule has been a challenge to some brands such as Opal and strengthened the credibility of others such as Di Antonio Nera and Bianca from Toorank and the Antica range which, according to figures from CGA, is a top-10 ontrade spirits brand across all categories. Jeremy Hill, chairman of Antica’s UK distributor Hi-Spirits, points out that sambuca should not be underestimated. “The CGA figures show that sambuca accounts for four per cent of on-trade spirits sales. In context, that’s more than malt whisky, the equivalent of white rum, and not
far behind gin, which has a seven per cent market share. Operators now need to regard sambuca as part of their core range, and plan drinks lists, displays, and point-ofsale accordingly.” Antica led the growth in flavoured variants in the UK with its raspberry flavour and now has 12 varieties in the range, including last year’s launch of Antica Absinthe flavour. “The variety and choice in the range help to sell sambuca as a category, so outlets which stock the Antica flavours as well as the core Antica Classic will typically see higher sales,” Jeremy says. “Between them, Antica Classic, Black and Raspberry Sambuca account for 50 per cent of total sales, so we advise outlets to stock those as their permanent core range, and then select other flavours according to customer preference, and vary the mix regularly.” One of the first national groups to roll out Antica flavours was managed bar and pub group TCG, where it is now core to its shot offering. “Sambuca has moved from being a speciality into the mainstream over the past few years, especially in town centre circuit pubs and bars, and venues offering live music,” says TCG’s commercial director Nick Francis. “Customers on a ‘big night out’ expect to see sambuca on the bar, as it’s a core part of their repertoire of drinks and now consistently among the best-selling spirits categories.”
it all starts with a
CHEEKY SAMBUCA
Give your customers the greatest choice
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branding
Get smart Investing in clothing and interiors can help to reinforce a bar’s branding
Aprons from Simon Jersey
A
t Rocket restaurants and bars in London and Nottingham, the company has developed a consistent brand image which can be found subtly running across the menus and interiors at all the sites. However, operations manager Amit Joshi says new uniforms aim to reflect the varied locations of each venue. “In our uniforms, we have tried to deliver a sense of individuality and personality for our customers,” he says. The uniforms were designed and made by fashion label Harnett & Pope. “We wanted to bring in fashion design specialists to ensure that the uniforms would appeal to our target audience,” Amit says. “Each restaurant has its own take on the uniform: every dress has the same cut and design, but different restaurants use different fabrics providing an alternative look and feel at each site.” For example, at the Bishopsgate bar on the edge of Shoreditch, the uniforms are more psychedelic with colourful flowers on the front of each dress to reflect the building’s bright, modern and funky look. At the same time, the uniforms needed to be practical, and Harnett & Pope visited every Rocket site and consulted staff. The uniforms use a stretchable fabric that
also allows it to breathe, keeping staff at a comfortable temperature. There are also a number of pockets so tools such as pads, pens or bottle openers can easily be stored. “Attractive, modern uniforms not only help to complete the Rocket brand, but also help our staff work to the best of their ability,” Amit adds. A uniform reinforces the brand of a bar and communicates a much more professional image to customers, says Teresa Stedman, managing director of Stedman Corporate Clothing. “From an embroidered shirt that carries a logo, through to more detailed uniforms that include aprons, tailored trousers and skirts, and accessories such as ties, it ensures that any visiting customer can immediately identify with the staff.” She says there is also a psychological element for employees. “By dressing for work in a uniform, their mind-set can be altered by changing into a uniform from their own day-to-day clothes. It mentally prepares them for work. A lack of uniform often means staff members wear their own clothing which carry their own individual personality. This may not reflect the ‘feel’ of the establishment, and also it may make
ChefWorks colour range from Nisbets
it difficult for customers to recognise who is staff or a member of the management compared to visiting customers.” Some sort of uniform is good for business, says Rick Shonfeld, commercial director at hospitality workwear specialist Tibard. “Firstly, it suggests a level of professionalism that you are unlikely to get from staff that turn up in ‘civvies’. Secondly, uniforms are a very good way of defining roles within a business, making it easier for the public to identify specific figures of authority should the need arise. And of course, stepping into a venue to be greeted by personnel in smart, crease-free uniforms suggests cleanliness and attention to detail which provides a positive start to the experience.” Rick stresses that uniforms must be comfortable and ideally be tailored to the wearer. “Staff who feel comfortable in their uniform and look the part will project a much more welcoming image to customers, something that has never been more important in the current economic climate.” He recommends carrying out trials of the garments with staff rather than leaving the decision to a purchasing manager. “Involving them in the decision-making process adds worth to the chosen garment because www.barmagazine.co.uk |41
branding
Customised graphics The new look for Cloud 23 on the 23rd floor of the Hilton Manchester Deansgate plays with the idea of “touching the clouds”, from the interior design by HBA London to its cocktails. The branding is reinforced by the use of bespoke graphics in the bathrooms, created by Oasis Graphic Co. A number of printed, clear and obscured vinyls were used to create varying cloud effects throughout the venue plus anti-graffiti protection to surfaces. The highlight is the illusion of divers about to exit the toilets by the window into the city below, created using frosted profile-cut vinyl mounted onto clear window vinyls. A combination of digitally printed wallpapers, huge canvases, bespoke window graphics and lettering reinforced the locally themed PizzaExpress restaurant in Banstead, Surrey. The concept is inspired by HG Wells’ The Time Machine, which features Banstead, with a 3D clock motif created using raised mirror dibond and optically clear vinyls. “Bespoke interior graphics that create a sensory relationship with the customer are a great way to achieve the desired brand image for bars, clubs and hospitality environments,” says Oasis managing director Simon Osborne. Removable vinyls can also be used for temporary but high-impact branded spaces for one-off events.
staff feel as though they have had a direct involvement and have hopefully ended up with a uniform that they are happy with rather than something that has been forced upon them.” Uniforms can also help with the internal working culture at a venue, points out Helen Harker, design manager at workwear specialist Simon Jersey, part of the Kwintet group. “If bar staff all wear the same smartlooking uniform, they will feel part of a team and much more loyal to the brand, which is essential to create a great atmosphere. Current catwalk, high street and urban trends, mixed with the brand personality
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Tibard ‘pull on’ chefs jackets
and interior look and feel of the venue, should be considered to influence the image of the bar’s uniform. People are the biggest assets of any bar and investing in staff looking and feeling good helps to promote a happy and driven team, which encourages customers to return.” She recommends that uniforms should not be left till the last minute when opening a new bar but developed with management and the interior designer so it complements the setting. “Many smaller individual bars will not require the quantities that warrant a bespoke design service, but this shouldn’t limit the possibilities. In most cases the solution can be found by just cleverly putting together a uniform from a catalogue range and personalising the item with additional features of print or embroidery to create a bespoke look. If budgets are really tight, simply selecting uniforms in matching colours can still create a sense of unity for the team. At the moment the trend for bar wear has a retro feel, with slimfitting shirts or blouses being teamed with slim-fitting trousers or even skinny jeans.” Injecting a splash of colour into a uniform is a simple and affordable way to make a bold and eye-catching design statement, says Nick Jubert, managing director of leading supplier Denny’s Uniforms. “A brightly coloured apron – perhaps the ultimate lowcost uniform – worn with a spiffy, matching flat cap or a bold waistcoat worn with an equally colourful shirt will create a highly visible and versatile uniform for your team.” Denny’s new catalogue includes a shirt range which, in response to customers, have no breast pockets, in a high-quality, durable and easy-care fabric, as well as a technicolour range of shirts with 24 colours to choose from. Its unisex waistcoats are also available in a broad variety of colours, with detachable self-covered buttons that can be replaced with contrast silver or gilt buttons. Practicality combines with style in the ChefWorks brand of workwear for kitchen and front-of-house staff from catering
Denny’s poly/cotton bib aprons with invisible adjustable halter system
specialist Nisbets. Its new “cool vent” system helps keep staff cool by regulating body temperature through side panels designed to provide improved breathability over the areas which need it most. “Fitted clothing is safer and more hygienic,” adds Heather Beattie, product/brand manager at Nisbets. “Ill-fitting, baggy uniforms will have a tendency to drag in foods – thus risking contamination – and are more likely to catch or become trapped in equipment. Fitted uniforms not only look nicer, but eliminate these risks.” She adds that clothing not only needs to withstand the wear and tear of being worn regularly but also cope with constant washing. Clean and smart workwear are a top priority for bars and kitchens to support a high-quality brand positioning, points out David Hill, sales and marketing director at Stalbridge Linen Services, which has led to operators increasingly opting to outsource their workwear and laundry suppliers. “With a commercial laundry, uniforms will be washed at specific critical temperatures. The minute you ask staff to launder their own clothing in a domestic environment, you are exposing your business to the risks of washing items at too low a temperature, and risking the potentially serious hazard of cross-contamination.You may spend a long time choosing the right look for your establishment, but if the chefs’ wear is not processed and cleaned properly, it will still look dirty and give a negative impression.”
Bar Magazine A4 Feb 2013_Layout 1 21/02/2013 10:32 Page 1
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outdoor space
DockBar
Inn Fresco outdoor solution at Corney & Barrow in London
Out with the new From furniture to lighting, outside space should receive as much attention as a bar’s interior, reports Mark Ludmon
S
pace is at a premium in town and city centres but a courtyard, flat roof or small patch of pavement could be turned into an outside space that is a money spinner. “While destination pubs out in the sticks may be blessed with green space and plenty of borrowed scenery, town and city venues will have to be a little more inventive,” says Simon Street, associate director at architectural and interior design consultants SEA Design Group. “With a little operational tweak and some creative thinking, this space could be a great marketing element and increase your reputation and trade potential exponentially.” He explains that the best outside spaces are those that match the venue’s demographic in the same way as the internal concept. “The trading spaces that really work are those that blend seamlessly. Link your inside and outside with synonymous materials, lighting and colour. Think about lighting to show off sculptural forms and the richness of your material selections. Create a sense of space, match furniture styles and think about subtle links of accent colours in both flowering plants and external fabrics.” Simon, who is a landscape architect and a specialist in the hospitality sector, advises
against “garish” painted walls and fake plants. “Use matt, chalky colours and real planting. The right planting pallet and proper planning can omit the need for expensive irrigation systems.” He recommends theatrical and sensory elements such as Creeping Rosemary, which can flow over edges into pathways, and Corsican Mint which will spread through paving joints and release scent when people brush past. Even better, he suggests planting herbs that the bartenders can pick freshly for use in drinks.
Fluid Bars, which hires out bars and provides bartenders for events, has made the DockBar in Salford’s MediaCityUK development into a pop-up that shows no sign of going away. It was first awarded a contract by property company The Peel Group to run the outside bar last summer, where people enjoyed cocktails while sitting in deckchairs. The bar itself was built out of two shipping containers by WhiteCircle Creative. The DockBar returned with a new look over the winter, increased in size with the introduction of a chic skilodge-style lounge building using three extra containers. Alongside live music and a winter-themed cocktail list, it is run by a team of bartenders including award-winner Jamie Stephenson, Max Laurence, Matt Short, Martin Taylor and Sam Tunstall.
“A well planned trade garden will look great all year and keep your day trade flowing.”
Furniture design
The pressure on bars to have an appealing outside area is greater than ever, says Stuart Smith, director of Warings Furniture. “It needs to be attractive, especially to people walking past. They are looking for something a bit different so it needs to stand out and have vibrant colours. Last year we saw a lot of customers opting for aluminium and teak
Source from Gloster
www.barmagazine.co.uk |45
outdoor space styles, but this year the big trend is going to be vibrant colour. Bright outdoor seating is a sure-fire way of catching the eye of a passer-by.” Warings’ Soy chair and table are not only hard-wearing but can also be painted any colour to suit the design of the venue, including vibrant colours. They were used last year to transform some pavement at the front of Black & Blue Restaurants’ The Archduke on London’s South Bank into a smart outside eating and drinking area, painted dark green to match the interior design palette. “Small square tables, like the Soy, can be butted up together and so are ideal for courtyards or street spaces and look chic too,” Stuart adds. “The range is also lightweight, has a small footprint and is easily stackable so can solve storage issues
Queens Picture House A creative approach was taken by Harrison Ince Architects in devising a new outside space for The Queens Picture House in the seaside area of Waterloo on Merseyside. “The aim was to create a space that was quirky and fun, to liven up the urban area in which the bar resides,” says Kay Brannon of Harrison Ince. In a modern twist, AstroTurf was laid in a chessboard effect around the edge of the beer garden and glazed brick bond tiles were fitted on the walls, bringing a much-needed “green” element to the red-brick area. Oversized illuminated polycarbonate tulips were used instead of traditional flowers to give a contemporary twist on bedding plants. A central fixed seating area, formed out of whitewashed blockwork on its side, kept the construction visually “open” as well as providing a striking design element. “Inside the bar, the light fittings have a factory feel and this was continued outside to provide a seamless transition between the indoor and outdoor spaces,” Kay adds. “External areas have become increasingly important to the success of a pub and not just for smoking areas. Customers have come to expect a pleasant space to sit outside even in the unpredictable UK climate, using the tiniest of ‘yard areas’ but turning them into attractive customer spaces.”
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out of season. Ultimately, furniture should maximise cover numbers, so it is important to choose versatile items that give the freedom of flexible layouts.” The challenge of uneven outside surfaces is addressed by the Flat table range which Warings introduced last year, featuring selfstabilising table bases. The system adjusts the bases to the surface below automatically and locks firmly into position until moved again. “There’s nothing worse than a wobbly table,” Stuart adds. “When you are in a bar or a restaurant, a wobbly table can harm the whole experience.” With spring approaching, a new 2013 outdoor collection has been introduced by furniture and interiors specialist Andy Thornton. Its new Portofino furniture collection combines cuttingedge contemporary style with simplicity, seamlessly blending together an intricate wire mesh and a mild steel frame. It is supplied in a highly durable satin anthracite powder-coated finish. The range can be mixed and matched, with a choice of side chair and armchair, both stackable for ease of storage, a two-seater bench and four different styles of table. At March’s Northern Restaurant & Bar show in Manchester, furniture specialist GO IN (UK) is unveiling a new take on the director’s chair from the Terrazza Collection, specifically developed for use in the hospitality sector. One model features a powder-coated aluminium frame in rattan look which, unlike solid wood versions, is durable enough for heavy long-term use in outdoor settings as well as inside. The seat and backrests of all GO IN’s director’s chairs are made of woven mesh, with hardwearing, water-resistant, easy-to-clean and lightfast covers, available in a wide range of colours. Stylish new designs have been launched by outdoor furniture specialist Gloster. They include the curved wicker-style Source, by
Portofino from Andy Thornton
Soy from Warings Furniture
German designer Mathias Hoffmann, which is made of a powder-coated aluminium frame with seat cushions and scatter cushions in a variety of muted colours as well as black. The stark simplicity of the Solo range, designed by Denmark’s Povl Eskildsen, comes from its chunky teak frame and cushion colours of taupe, charcoal or canvas. Art Deco from the 1920s inspired John Caldwell’s Casa range for Gloster, with bright stainless-steel accents and the dark metallic covering of the fine tailored upholstery. Also new from Gloster is Dansk – a collaboration between Povl Eskildsen and US-based German outdoor furniture designer Phillip Behrens. The collection combines traditional and modern materials to create clean, tapering lines reminiscent of classic Danish design. With a solid teak frame and light colour options, they have a synthetic wicker seat for the dining chairs and a synthetic leather seat for the lounge chairs, plus satin glass or acrylic stone table tops.
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outdoor space
Director’s chair from GO IN (UK)
Lighting design
In the same way as furniture, the quality of lighting design is just as important outside as it is inside. “A bar’s exterior lighting is almost always overlooked, mainly because the assumption is that inside is where the ‘fun’ is and, ultimately, that’s where the ‘punters’ are encouraged to be,” explains Paul Nulty, design director and head of practice at Paul Nulty Lighting Design. “This is a slightly naïve view though, predominantly because external lighting can be utilised in a number of ways to include enhancing the overall experience, attracting passing trade and encouraging people to stay longer.” The façade and entrance are often forgotten when it comes to lighting, he adds. “Look at any high street and more often than not a bar front is the darkest ‘hole’ on the strip – usually because the interior lighting is – rightly – dimmed to provide ambience. The problem with this type of internal ambience is that it can fail to attract passers-by, so careful consideration is required that is both architecturally sympathetic and ‘exciting’ enough to capture attention.” He says bar and club owners should look beyond just using a few tree uplights or
EasyCall from CallSystems Technology
48| www.barmagazine.co.uk
a patio ‘floodlight’ to provide functional illumination after dark. “This is such a wasted opportunity because a terrace, garden or patio can easily become an extension of the interior space through mood and atmosphere, encouraging people to dwell. People only dwell when they feel comfortable so creating space with mood, contrast and drama is key to making the most of the external environment. In lighting terms, this means carefully balancing light levels, positioning light fixtures so they are not intrusive or glary, maintaining lights when lamps blow and, most importantly, understanding that good lighting is about creating intimate space that is a backdrop, be it through conversation, smoking or fun. It doesn’t require harsh ‘floodlighting’ of the space itself.”
Outdoor catering
Alongside alfresco drinking, barbecues and grills are proving a popular addition to outside spaces during the warmer months. “An outdoor catering provision should be considered as an extension to a bar’s current food offering,” says Franco Sotgiu, managing director of Inka Charcoal Ovens. “After all, a good alfresco dining option can significantly increase the spend per head as long as the same high-quality ingredients and standards are applied.” Inka has introduced a range of charcoal ovens that provide the rich, smoky flavour associated with barbecue cooking whether used inside or outdoors. Because the Inka is a “closed” barbecue, it helps to maintain the succulent texture of the meat, fish and vegetables far better than can be achieved in an open one. The closed cooking chamber allows the chef to control the cooking, with a heat-resistant window for close monitoring of the burn rate of the charcoal and the food being cooked. Available in different sizes and in a mirrored polished finish, they can be mounted on a stand for easily moving from a kitchen to an outdoor area. For bars with outdoor space, Call-Systems Technology (CST) offers a low-cost wireless system that allows customers to call waiting staff at the touch of a button to place an order without having to go inside to queue at the bar. The small weather-proof EasyCall button is installed on outdoor tables and, when pressed, transmits a signal to either a central display panel or to pagers worn by staff. “EasyCall can improve both table service and staff/customer relations because staff know exactly which customers require assistance and when,” says CST sales manager David Barrett. “Efficiently targeting service cuts down customer waiting time and staffing requirements while significantly increasing spend per head.” Barbecues and other outside events can be a great way of attracting customers and
Inka charcoal oven
building revenue but the outdoor space needs good protection from the elements, says Duncan Chapman, managing director of Inn Fresco. His company provides all kinds of outdoor solutions from furniture, lighting, AV equipment and heating through to parasols, planters and retractable roof systems. “We have carried out independent research which highlighted that consumers really value the alfresco experience and that a good outdoor scheme where customers can eat, drink and relax can provide a real point of difference,” he says. “Where our customers have installed outdoor solutions, they have never looked back. Many claim increased revenue of up to 65 per cent and relatively short payback periods mean that the potential return on investment is huge.”
Miller & Carter Mitchells & Butlers has invested in upgrading the outside area at its Miller & Carter Steak House in the Cheshire Oaks designer outlet retail park in South Wirral on Merseyside. There were chairs and tables but no covering so M&B called in Inn Fresco, a specialist in hospitality outdoor solutions. Two Schalletto parasols – both four by four metres – were installed to almost cover the whole outside area. They are robust but elegant and are easy to put up and down. They were matched by 12 fixed screen barriers, made from stainless steel with good-quality weather-proof fabrics and recessed ground tubes for easy removal.
club
March 2013
www.barmagazine.co.uk
A Bar magazine supplement
Night vision The latest in audio-visual technology for clubs and late-night bars
Also inside: Cameo in Watford – entry systems and epos technology
club profile
Cameo Gatecrasher has created an “ultra-glamorous and super-sexy” new club in Watford
A
ll memories of troubled nightclub Area in Watford, Hertfordshire, have been wiped away with the site’s new incarnation as the luxurious, stylish Cameo. After fighting took place outside the town centre club during the August 2011 riots, it struggled to shake off its tarnished reputation until last year the police called for its licence to be revoked. Its operator Gatecrasher took action, closing the club for two months and investing about £1million into transforming it into a completely new venue which, according to managing director Simon Raine, is “ultraglamorous and super-sexy”. It reopened in January with a party attended by the likes of Hugo Taylor of Made in Chelsea and I’m a Celebrity…Get Me Out of Here. Cameo is aimed at people “in search of high-end opulence with a credible twist”, according to Gatecrasher. Inspired by Miami superclubs, it has over 30 VIP booths across its three rooms, LED lighting effects, bottleto-table service and four new bars including one specialising in champagne and another in cocktails. A new sound system has been installed from Opus Audio, supporting big club nights such as the eclectic Supersonic Vague on Fridays and student night Let’s Play Dirty on Mondays. PAs in the opening week included The Prodigy’s Rob Holliday and drum and bass chart-toppers Redlight and Dread MC. Saturday nights is I’m in Miami Beach, a big party night with
Main room
performers, special effects and stunning visuals such as CO2 cannons and confetti explosions. To create the opulent new interior, Gatecrasher turned to leading bar and club designer Matt Rawlinson of Raw Design, who has worked on other Gatecrasher clubs in Leeds, Nottingham and Sheffield as well as Bed in Watford. “In the past, it was an old dance venue with not a lot in it so we set out to inject some softness and comfort into it,” Matt says. “Clubbing has changed. People want more comfort and don’t want to just listen to DJs. They want something more.” The venue’s three rooms have each been designed with their own identity, with changes to layout to improve flow and minimise sound clash from the different music in each space. The main room has been broken up with a bar in the centre and booths around the edges, with shiny black upholstery and small illuminated white tables. It has stunning new colour-changing LEDs across the ceiling, creating special effects throughout the night. Another room has been dubbed the Red Room, with red booth seating, champagne
tables, rose-patterned wallpaper, red tables carved with a rose motif, and illuminated poser tables with deep-buttoned upholstery on the sides. A new bar has been built at one end and a DJ booth at the other, with more LED effects on the wall behind. The third room is called BoutiQ, with skull-patterned carpet on the walls flowing down onto the seating. Contrasting with the hard wood and tiled flooring, the carpet has a fantastic impact on the acoustics of the space. In the ceiling are two alcoves with LEDs for more visual effects. “The overall effect is to make the club feel a more up-todate party space,” Matt adds. The new club has been well received, with top DJs such as Radio One’s Zane Lowe lined up to play. “At Cameo, there will be an extraordinary night every night,” Simon promises. “Thirty VIP booths and a jampacked dance floor invite clubbers to have a truly awesome party.” Red Room
BoutiQ
Where to find it 46 The Parade, High Street Watford WD17 1AY Tel: 01923 281505 www.gatecrasher.com
Who did it Design: Raw Design Wall carpet: Ege Carpets Lighting installation: Cannock Electrical Sound system: Opus Audio Upholstery: JD Upholstery Contractor: Ashley Shopfitters
50| www.barmagazine.co.uk
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audio visual
Play time Technology is providing new ways to enhance the AV and sound systems in clubs and bars
A
s part of a major refurbishment of Pacific Bar into the new Pacific House in Newcastle city centre last year, new AV equipment was installed throughout to bring it up to date.With many of the customers being sports fans, the fit-out included 10 new screens. However, owner Harry Vaulkhard says they wanted to make the most of the high-tech systems. “Sports are a massive, massive driver for what we do.The problem is it’s good for five per cent of the time but the other 95 per cent of the time, there’s not a great deal on.”
New AV at Walkabout in Birmingham
He turned to a new system called Screach TV, a plug-in-and-play box that allows bar and club owners to put interactive and local content on the screens in their venue. Developed with gaming machine firm Bob
Ministry of Sound upgrade room 103 Every year, iconic club Ministry of Sound in London closes for a technical overhaul. In January, the BSS audio network was extended and the VIP room was reconfigured but the biggest change during the three-week refit was in 103 (pictured), the venue’s second dance room, to bring it more in line with its bigger neighbour. It saw the installation of a new Soundcraft Si Performer digital console in 103, partnering a smaller Soundcraft Si2 console in the adjoining box. As a result, it is now an adaptable space, which can also feature headline acts.
They also relocated 103’s DJ console, boosting the sound and giving the room its own dedicated front-of-house console, in a new booth offering better sightlines across the dance floor. “This significant investment will keep us ahead of the game,” says production manager Chris Thoms. “We will now try and incorporate the equipment we have here in our touring concepts around the world.” Soundcraft is a Harman Professional brand, distributed in the UK by Sound Technology which worked on the project with Ministry of Sound’s production team.
Rudd Leisure, it can be used for games and quizzes as well as messages, news and special offers customised for the location. It is plugged into the internet router and the screens like any other set-top system and can then be programmed with a playlist of “experiences”. These can be advertising messages, using simple templates, or live news, gossip and sports headlines. It can also link in with smartphones so customers in the bar can play games or select songs for the jukebox and even publish tweets and Instagram pictures. “It really allows us to engage with our customers,” Harry says. “People are starting to interact with the TVs. People are staying longer. It’s the ideal way for them to interact with the venue.” Screach TV has already been installed in over 100 clubs, bars and pubs in the UK plus a handful in New York City.Venues pay a one-off installation fee and then subscribe to the content on a monthly basis. Screach TV chief executive Paul Rawlings says: “All publicans and venues want to bring in customers earlier, increase the money that the customer spends, and keep them in the venue longer. Pubs can really use good content to their advantage here. When the football’s on, it’s great for business. But at other times, they might be playing a news channel with the sound off, and that’s not a great customer experience. Phones are everywhere, so making use of the smartphone in everyone’s pocket is a really interesting and important way for a venue to get a customer’s attention and keep them entertained.” Soundnet, which supplies audio and visual content to over 15,000 digital jukeboxes in the UK, continues to enhance its customisation of music and video for clubs and bars. It has launched an unlimited Venue www.barmagazine.co.uk |53
audio visual
Screach TV Smartphone interaction with Screach TV
Favourites service which allows for playlists to be tailored to fit the site, no matter how obscure. The free service was previously limited to a choice of an extra 50 tracks per year but it has been expanded due to its popularity. Requests for tracks can be fulfilled within days, while local artists can be included by submitting CDs or MP3s to Soundnet to include in the list. One challenging request came from AV and games machine supplier Essex Leisure which needed German “oompah” music for a beer festival at the pub of one of its customers, which was supplied within four days. Multiple operators such as Intertain, with its Walkabout bars, and Stonegate Pub Company have been investing in AV at their sites, from large-screen TVs to projectors. The £1million refurbishment of Walkabout in Birmingham’s Broad Street included the installation of giant projection screens along with new HD and 3D TV screens. At Stonegate’s late-night bar Yates’s in Bedford, four traditional lamp-based projectors in each of the venue’s entertainment areas have been replaced with high-tech new products. “Unfortunately, our old projectors were difficult to maintain: the brightness would begin to fade only a few weeks after expensive replacement lamps had been fitted,” says general manager Gary Voysey. “We are open at least 12 hours a day every day of the week, so the demands on our AV are intensive. Projectors are running all day, every day. We absolutely needed to install
Wonderland in Maidstone
54| www.barmagazine.co.uk
reliable, low-maintenance projectors that deliver crystal-sharp images, day and night.” Sound and visual media provider PlayNetwork proposed Casio’s XJ-A145 projectors, with their own proprietary laser and LED hybrid technology. They keep maintenance to a minimum by using solid-state lamp-free and filter-free light sources and provide a crisp, high-quality image regardless of ambient lighting conditions. Their reliability means Yates’s has not had to replace a projector lamp every six months as before — a cost saving of around £200 each plus the external call-out charge – saving around £2,000 a year. Gary has used this money to invest in other AV improvements at the venue. The four Casio projectors each weigh just 2kg and have a small A4-sized footprint, which makes them more discreet than the previous lamp-based projectors. “It has been a total win-win,” Gary adds. “In fact the difference between the old projectors and the new Casio models has been like going from black-and-white television to colour. From a visitor point of view, the Casio projectors have provided total ‘wow’ feedback, with crystal-clear images and no haze. From a management perspective, they’ve been brilliant: they’ve driven down costs and power consumption and reduced maintenance time, leaving us to concentrate on what we do best — providing the ultimate social meeting environment.”
Wonderland A top-of-the range sound system was installed at Wonderland in Maidstone, Kent, which was opened by No Saints in November. RCF’s powerful Acustica series, especially tuned for nightclubs, was specified throughout the venue, which was formerly Liquid. In the main room, called “Tomorrow”, four pairs of new Acustica H1312 loudspeakers high up on the lighting rig throw out tightly dispersed, directional energy onto the dance floor. The three-way system is complemented by four floorstanding TTS28 subs — two in front of the stage and two in front of the DJ booth. The club’s head of promotions, Richie Carrera, says: “The sound system competes with anything you will find in a UK nightclub. It’s as close to a Ministry of Sound experience as you will get.” Cosmic Electronics, which specified and designed the system, has used RCF’s C3110 wide dispersion/nearfield boxes for peripheral sound, with eight dispersed around the main club and a further eight in the reception and entrance areas. In the venue’s “retro” club, called “Yesterday”, there are four RCF C5212W enclosures and two woofers with C3108 speakers for peripheral sound. In the main VIP Room, two S8015 woofers also provide lowfrequency extension. Powering the rig are a combination of RCF’s HPS 1500, 2500 and 3000 and 1500 amps, operating in standard or bridge configuration, while RCF AM2080 and AM2320 100V line mixer amps are assigned to running the exterior speakers on the smoking terrace.
Bar Magazine _ Vintage TRIM.pdf
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Menus for the future
Your world is changing. Does your EPoS equip you to change with it?
B
E: helen@vitmen.ie T: 00353 719 640 758 W: www.vitmen.ie
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ars and pubs face huge competition from coffee shops, midmarket restaurants and the off-trade. But this changing market also represents great opportunity.You need to be more flexible and responsive to your customer base than ever before. Flexibility is one of the strengths of the TISSL EPoS solution. Our software copes with a multitude of operational types – a wet-led bar, a gastropub, a nightclub or a theatre with a café-bar. A TISSL EPoS solution manages not only the point-of-service and the accounting processes behind it, but acts as a complete operational hub, minimising till shrinkage, reducing wastage, improving table turn and speeding up service. Add in the latest touchscreen hardware and our reputation for outstanding support, and our clients – from single independent bars through to nationwide pub groups – have the tools to grow and serve their customer base, profitably. Call 01908 525 800 or visit www.tissl.com and book a demo.
club technology
Take the tablet Clubs and late-night bars can tap into a growing menu of technology to help manage the door and events and run promotions
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any nightclubs and late-night bars continue to use paper guest lists and table booking sheets. However, tablet technology is bringing cost-effective, easyto-use solutions that could help to slash the administrative time managing the data in the old-fashioned way. GateMe is software for guest list management and table booking, designed specifically for late-night venues, which is now being used in British and US nightclubs after being launched a year and a half ago. It allows a venue’s staff to digitally check in guest-list and VIP customers, manage table bookings, and to track promoter activity. Guests can be added to the database which will send, for example, automatic birthday reminders. It is estimated to save club management up to 17 hours of administration time every month. The company, called GateMe, last month released a new version of the software with new features including ways to get more people to a club. “We have worked with more than 100 door hosts and VIP hosts while creating the product,” says GateMe chief executive Janar Merilo. “The result is an elegant all-in-one nightlife event management solution that helps to optimise costs as well as have more people visiting the nightclub.” Useable on both an iPad and Android tablet, the GateMe system can be used to manage and book tables, check in on screen, manage guests lists, manage promoter
GateMe launches new version
payouts and sell tickets, linking to mobile technology and Facebook. It also provides advanced reporting and data on customers to support marketing and to promote events. Another system, Nutickets, is attracting some of the UK’s leading club operators and promoters, allowing them to coordinate door entry, event management, promotions and tickets in one “virtual space”, using an iPhone, iPod Touch or iPad. Gatecrasher, Ace of Clubs, Phat Nights and a number of other nightlife promoters in the UK are already using the system, which is based on cloud technology delivered over a network. The Nutickets “promo centre” allows clubs and promoters to maximise the success of promotional activity by sending campaigns and promotional codes to customised groups via email, SMS, Facebook and Twitter and tracking website clicks or conversions. The dashboard technology can be used to create guest lists and queue jump options, which can be updated by appointed reps before the event and managed by venue entry staff using the Nutickets.com app. It can also be used to compile reports on a range of data including customer likes and attendance figures such as entry times, age and gender of guests, providing information to improve future promotional activity. Using the smartphone or tablet, door staff can scan a QR code on tickets and take entry payments, improving
Bunga Bunga Social media and digital marketing are key tools for Inception Group to keep in touch with customers at its London venues Bunga Bunga, Bart’s and Maggie’s. Competitions run on Bunga Bunga’s Facebook page have maintained people’s interaction through check-ins and “likes”. One recent promotion required Facebook fans to share an image of a group of young women wearing the bar’s much sought-after Bunga Bunga Caps by a certain date to be entered into a prize draw to win a party for four at the restaurant. Bunga Bunga has also used its caps to maintain buzz around social media. It encourages anyone who has received a free Bunga Bunga Cap, or bought one, to take a picture of themselves and share it via Facebook or email it to the restaurant in return for a prize for the best ones. Pictures have been taken all over the world, from semi-naked women skiing in the Alps to scuba divers in Dubai. www.barmagazine.co.uk |57
club technology the customer experience and replacing more expensive scanning devices. Amish Bakrania from Phat Nights and Phat Events says: “Nutickets has completely transformed the way we work and we now have the very latest technology when it comes to our door entry system, getting rid of costly, bulky machines and replacing it with cloud technology. This, together with selling online tickets, is putting us way ahead of our competitors and we are seeing great results already in terms of sales with the additional promotion tools we can tap into, while the feedback from our customers has also been very positive.” The weekly Friday Night Project at Liquid in Ipswich has increased its online ticket sales by 400 per cent after taking on the Nutickets technology to sell mobile tickets, manage guest lists, build customer databases and promote the club nights. Since starting to use Nutickets.com in October, Friday Night Project organiser Neil Hawes has seen a surge in ticket sales and guest list numbers and believes it is because of the new online promotional tool which lets him send out and coordinate campaigns to groups via email, SMS, Facebook and Twitter. Neil says: “It’s been fantastic to see this new technology transform our sales and increase our customer database so dramatically – the transition has been easy as Nutickets has allowed us to manage all aspects of the events in one virtual space. This means we can sell tickets through the website and our Facebook fan page, manage guest lists and build up an accurate database of customers. It’s so effective that half of our sales now come through the use of the promotion tools.” He also uses the Nutickets entry app to scan mobile tickets and take payments on the door via an iPhone, iPod touch or iPad. Club operator Luminar has invested in the latest epos technology from Zonal, which caters for over 55 per cent of the late-night market in the UK with its fully integrated
Nutickets
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Gatecrasher After using different systems for sales, events promotions and event management over the years, leading club operator Gatecrasher has adopted the Nutickets door entry and event management system, which runs on an iPhone, iPod Touch or iPad. Since integrating it with its existing systems in May last year as part of a trial, ticket sales for Gatecrasher’s clubs doubled. They were able to take full control of their customer database and promote effectively to their target audience while also monitoring sales, human resource management and finance in one place. It was introduced across its Gatecrasher clubs in Birmingham, Nottingham and Sheffield and Cameo in Watford. The company uses Nutickets to send promotional campaigns and promo codes to custom groups of clients through email, SMS, Facebook and Twitter. It also allows Gatecrasher to capture detailed customer information when guests register for events on Facebook. This in turn means they have an extended content-rich database and can also track the success of using different promotions channels. The Nutickets app enabled Gatecrasher to retire the clubs’ bulky and inefficient scanners and use iPhones and iPads as ticket scanners, guestlist controllers and a door entry till all in one. By scanning tickets with a unique bar code, event
solutions for bar, food, admissions and cloakroom functions. Zonal provides an end-to-end epos solution across Luminar’s 56 clubs, including an integrated solution comprising door-entry terminals, cloakrooms and bars. With the size of its nightclub estate, Luminar needs key business information in real time allowing management to track sales, stock and
organisers and managers have complete visibility and real-time control of visitor numbers. Matthew Ray, financial controller at Gatecrasher said: “Nutickets provided us with a one-stop shop for all our ticketing and promotions needs and has proved to be an absolutely invaluable tool for our club nights. We have faster access to our data, increased flexibility and control and improved security on club nights. Above all, we are selling more tickets as a result of moving to this system, while also reducing costs.”
promotions throughout each trading period. Clive Consterdine, Zonal’s director of sales and marketing, says: “Luminar set us a clear objective of delivering a step change in their business processes. We have worked very hard in partnership with the Luminar team to develop an integrated end-toend solution that will improve the key sales areas of admissions, ensure the wide range of promotional offers are processed efficiently, and provide a market-leading integrated chip and PIN solution including contactless payments.” Luminar has also worked with digital marketing agency TXD to develop the first “digital passport” iPhone application. Using technology developed in partnership with Zonal, it allows customers to buy and store e-tickets, vouchers and offers on their smartphone and scan the ticket from their phone screen at the club box office. Chris Albutt, managing director at TXD, says: “We’re now able to track what offers work for individual customers, what kind of tickets they purchase and how often we see them, simply by scanning their phone screen. We’ve been working hard with Zonal and Luminar to really push the boundaries of mobile ordering and
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Capture the fun with JustPose!
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hoto booths became a huge craze at celebrations across the UK. Last Christmas saw many photo booth hire companies get fully booked. “We were having to turn away blue-chips and corporates,” says Jessica Taylor, director of photo booth hire company JustPose!. Photo booths give hosts and guests a long-lasting memento at any celebration. For hosts, they capture the spirit of a party which would have otherwise been unseen. Simply picking up a quirky prop, piling into a photo booth with a few friends or colleagues and taking some silly photos is fantastic fun, proven by their growing popularity in the last couple of years. JustPose! operates in London and the home counties and is quickly expanding into the Midlands. Its booths are high-tech with DSLR cameras and lab-quality printers, are totally portable, have luxurious interiors and are fully customisable from the exterior to prints. Already boasting industry clients such as nightclub operator Luminar, JustPose! has made it easy for bars and clubs to hire its booths and to tailor packages to achieve the aims of individual events. Sam Bradley, who looks after bars and clubs at JustPose!, explains: “For nightclubs
particularly, the use of the photos at events is a fantastic way of driving traffic back to the club’s Facebook pages after events. Those who used the photo booth will want to see their pictures and will flock to whichever Facebook page they are published on. They’ll tag and comment on the photos and even use one as their profile picture. If there’s a small ‘watermark’ with the club or brand’s name in the corner of the photo, this is an effective way of viral advertising which associates brands with great fun and memories.” There is also potential for bars and venues to incorporate photo booth hire into Christmas party packages. JustPose! offers a generous commission to those booking their services.
Visit www.Just-Pose.com or call 020 7112 8962.
www.barmagazine.co.uk |59
club technology
Engage online with your customers Felix Velarde, managing director of Underwired, a marketing agency specialising in customer relationship management
Zonal specialises in epos for clubs and bars
redemption through an epos system in real time.” Future development is planned to reward customers for frequency of visit and purchases, while promotional activity has been designed based on customers’ drinking and visiting habits which has resulted in higher frequency of visit and more purchases of higher-margin items. Systems for managing customer data and promotions are part of the offering from TISSL, a leading provider of epos solutions and touchscreens to the hospitality sector. As well as a restaurant reservations option, TISSL can provide clubs and bars with a customer loyalty product to help them to run rewards and promotions, including membership discounts. Through a loyalty card, it can be used to keep a database of customers, send out mailshots and track what people spend. “We can capture
TISSL epos supports customer marketing
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information about visits and customers’ drinks history, using either a card or biometric fingerprints,” explains TISSL’s business development manager Stuart Coetzee. “You can offer special discounts for people to come at quieter times and send out information about special events.” A new app is due to be introduced by TISSL to support its systems, which will enable customers to order and pay for goods via their smartphone or a tablet. “Bars could use it to allow people to put orders straight through to the bar,” Stuart says. “They could use it for feedback or require customers to sign up to enter the system as a good way to capture information and target customers with offers.” He predicts that an app with a pay facility will boost the appeal of the systems to bars and clubs. “We are in the early stages of adoption in the UK but it will get bigger. Last year, we had three times as many people asking us about iPads in serving situations, and this year is continuing in the same vein.” With tablet and smartphone technology developing at such a fast pace, the options for bars and clubs wanting to communicate and interact with customers will continue to grow. “It is important for the nightclub industry to keep moving with the times and giving its customers what they want in order to maximise ticket revenues,” says Jose San Miguel, chief executive of Nutickets.com who moved into the area of club technology from a background in online ticketing and events management. “The nightclub industry is big business, and owners are increasingly realising they must keep one step ahead to attract customers to make the clubbing experience the very best yet.”
In the olden days – before 1995 – when customers knew the name of the person serving them and vice versa, life was good. Then along came the internet. Marketing became about how you presented your brand and how you attracted people in. To address this change, you need to assess how best to target your customers and by what means. Social media is used largely (at least in my own life) to work out where to go for a celebration, catch-up or a noisy bit of fun. In other words, the perfect media platform to reach customers to start and maintain relationships. It’s pretty simple to make it work in fact: get to know your customers by observing their behaviour (on your website, in response to your emails and/or tweets) then make sure you use those channels to say things that they want to know or hear. However, social media isn’t the only option available. Email – today’s postcard – costs pennies to generate and send, even in relative bulk. For this kind of approach of course you need data.You could gather this at the point of sale and add it to a centralised database – which would be as simple as an Excel spreadsheet. By offering some kind of value exchange when people visit your website – perhaps a free drink next time they visit – you will be able to further your data capture which will allow you to create targeted, timely and relevant campaigns to drive sales and support your ongoing relationships. Where once in the golden days a bartender would know each customer by sight, today, bar owners can know the customer through digital tracking. The internet has enabled a one-step removal of customer engagement and, in turn, this means bartenders can engage with many more customers than before. You can gain much more information through this channel than if you were to try and speak to each one of them on a busy evening. Twitter, Facebook and email will become your friends – and your new way to make new friends – because by being your customer’s friend you’ll take them back to the good old days, and this could be the difference between fading away and reinvigorated transformational growth.
bar essentials
A simple solution to your glasswashing problems A constant supply of hygienically clean, sparkling glasses achieved with minimum space, minimum effort and minimum cost: that’s the promise of the Streamline rotary brush glasswasher machine. It is a popular choice with customers who recognise it is a very good alternative to the cabinet machine, and is very competitively priced. The Streamline machine’s mechanical brushes clean all shapes of glasses inside and out, removing all traces of grime and even lipstick. It is economical to run and will cope with large volumes of glasses (around 700 per hour) or the occasional couple of glasses as it can be instantly ready at the flick of a switch. The Streamline machine is portable and versatile, making it ideal for temporary locations and outside events. It can be easily installed where space is limited. Call 01252 820026, visit www.streamlinedirectuk.com or email sales@streamlinedirectuk.com. Visit Streamline on stand 631 at the Northern Restaurant & Bar show at Manchester Central on March 5 and 6.
Top-quality towels
Cut bills and heat
Established over 20 years ago, Brennard Textiles is a leading supplier of fine-quality contract towels, bath mats, bathrobes, bed linen and table linen. Headed by a team with backgrounds in the textile industry and customer service, it works with clients such as hotels, drinks companies and promotions companies. Its portfolio includes specially interwoven towels, printed towels, golf towels and interwoven and screen-printed bar towels. Call 01706 868444 or visit www.brennardtextiles.co.uk.
With energy prices expected to rise in 2013, pubs, bars and restaurants will be looking at how to cut their energy bills. When it comes to warewashing, Winterhalter has developed the UC Energy undercounter dishwasher and glasswasher. It not only offers users substantial savings in energy costs but also improves the working environment through its innovative use of heat exchange technology – the only undercounter machine to offer such a mini heat exchange recovery system. Call 01908 359000 or visit www.winterhalter.co.uk.
Control in the kitchen
Warewashing from Katerbay
The Sous Vide Professional sets the standards for sous-vide cooking in the professional kitchen. It was developed to meet the requirements of the world’s best chefs including Thomas Keller and adds a whole new dimension of control to your kitchen. Its aesthetics, easy handling and flexibility are unique and without compromise. Professional and aspiring home chefs achieve perfect, repeatable results every time with the Sous Vide Professional.Visit www.sousvidetools.com.
Catering equipment specialist Katerbay has introduced Omniwash warewashing machines that include both undercounter and pass-through units for plates and glassware. The heavy-duty EVO5000DDPS undercounter machine offers two-, three- and four-minute wash cycles and comes with detergent and rinse aid pumps and a drain pump included as standard. With a 750-watt motor, it can operate from a 20-amp socket. It measures 590mm wide by 600mm deep by 820mm high. Call 0845 872 500 or visit www.katerbay.co.uk.
Add zip to your garnishes The new Bonzer Zip Zester from barware specialist Mitchell & Cooper allows bartenders to create beautiful fruit garnishes quickly and with minimal mess, with four detachable blades. The Little Twist Blade creates a thin ribbon of zest and leaves a stylish wedge, while the Big Twist Blade produces a thicker zest for a traditional twist. The Macroblade creates pieces of zest for bar syrups and distilling and the Microblade makes fine, flaky zests. Call 01825 765511 or visit www.mitchellcooper.com.
unique The Large Random Tile, developed and patented by Island Stone, brings a unique and dramatic design statement to any space.
Tile: Large Random Colour: MB Beige Marble
T +44 0800 083 9351 | www.islandstone.co.uk © Island Stone International Ltd, 2008.
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Deralam is a family run business established for over 25 years. We are nationwide distributors of High Pressure Laminates, Kitchen Worktops and Melamine Faced Products offering immediate delivery from Wigan and Dunstable. Head Office: West Coast Park, Bradley Lane, Standish, Wigan, Lancashire WN6 0YR Tel: 01257 478540 sales@deralam.co.uk www.deralam.co.uk
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Interior fit out & Bar specialists Bars . Fit-Out & Refurbishment . Furniture Commercial Kitchens . Air Conditioning Bespoke Fabrication . Design & Build +44 (0)161 684 7879 sales@dawnvale.com www.dawnvale.com
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Bose Professional Systems Division 1 Ambley Green, Gillingham Business Park, Kent, ME8 0NJ T: 0870 741 4500 E: uk_pro@bose.com W: www.bose.co.uk/business_solutions
CCR Systems 142 Bebington Road, New Ferry, Wirral, CH62 5BJ T: 01516448296 F: 01516458981 W: www.ccrsystems.co.uk
County Insurance Northwest County Insurance Northwest Block N2, Chorley Business & Technology Centre, Euxton Lane, Chorley, Lancashire, PR7 6TE T: 0800 781 8604 E: phillipk@countyinsurancenw.com W: www.countyinsurancenw.com
Comtrex Systems Ltd Contact: Clive Keywood, Sales Manager, 2 Gatwick Metro Centre, Balcombe, Road, Horley, Surrey, RH6 9GA E: sales@comtrex.co.uk Point of sale with Comtrex Everything Posible W: www.comtrex.co.uk iControl Hospitality Ltd Amberside, Wood Lane, Hemel Hempstead, Hertforshire, HP2 4TP T: 0330 010 1000 / 0800 6122 868 F: 03300101001 E: info@icontrolepos.com W: www.icontrolepos.com
Avonics Ltd Northstage, 78 Broadway, Salford, M50 2UW T: 0161 872 7001 F: 0161 872 7002 E: info@avonics.co.uk W: www.avonics.co.uk
Partner Tech UK Unit 11, Berkeley Court, Manor Park, Runcorn, Cheshire, WA7 1TQ T: 01928 579 707 F: 01928 571 308 E: sales@partnertech-uk.com W: www.partnertech-uk.com
BALLOONS, BUNTING & FLAGS B-Loony Ltd Sunnyside Road, Chesham, Bucks, HP5 2AR T: 01494 774376 F: 01494 791268 E: sales@b-loony.co.uk W: www.b-loony.com
Supercover Ltd Sovereign House, Trinity Business Park, Wakefield, WF2 8EF T: 0845 844 5000 F: 01924 200010 E: info@supercoverltd.co.uk W: www.supercoverltd.co.uk
INTERIOR FIT OUT & BAR SPECIALISTS Dawnvale Units 1&2, Albert Street, Hollinwood, Oldham, Greater Manchester, OL8 3QP T: 0161 684 7879 E: sales@dawnvale.com W: www.dawnvale.com
LIGHTING Dali Lighting Ltd Walker Avenue, Stratford Office Village, Wolverton Mill, Milton Keynes, MK12 5TW T: 01908 324050 E: sales@dalilite.com W: www.dalilite.com
Socket Mobile T: 07787112109 E: emea@socketmobile.com W: www.socketmobile.com
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Celebration Paper & Plastics Ltd Stanley Street, Burton Upon Trent, Staffordshire, DE14 1DY T: 01283 538259 F: 01283 510085 E: sales@celebration.co.uk W: www.celebration.co.uk MiniFridge.co.uk Midland House, Wharf Road, Stratford upon Avon, Warwickshire, CV37 0AD T: 0845 527 1385 E: sales@minifridge.co.uk W: www.minifridge.co.uk
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IMC Unit 1, Abbey Road, Wrexham Industrial Estate, Wrexham, LL13 9RF T: 01978 661155 F: 01978 729990 E: garyb@imco.co.uk W: www.imco.co.uk
CATERING EQUIPMENT Shop-Equip Limited Park View, North Street, Langwith, Mansfield, Notts, NG20 9BN T: 01623 741500 F: 01623 741505 E: info@shop-equip.com W: www.shop-equip.com
CCTV & SECURITY NFS Hospitality NFS House, 15 Harforde Court, John Tate Road, Foxholes Business Park, Hertford, SG13 7NW T: 01920 485725 F: 01920 485723 W: www.nfs-hospitality.com
DRINKS DISTRIBUTION Nectar Imports Ltd The Old Hatcheries, Bells Lane Zeals, Wiltshire, BA12 6LY T: 01747 840100 F: 01747 840467 E: sales@nectar.net W: www.nectar.net
DRAINAGE Auline Group Cyprian Torralba, 59-62 Briindley Road, Astmoor Industrial Estate, Runcorn, WA4 1NU T: 01928 563532 F: 01928580224 E: enquiry@alulinegroup.com W: www.alulinegroup.com
SEAMLESS RESIN FLOORING Resdev Limited Pumaflor House, Ainleys Industrial Estate, Elland, HX5 9JP T: +44 1422 379131 F: +44 1422 370943 M: +44 7711 404744 E: jillc@resdev.co.uk
Junckers T: 01376 534700 F: 01376 514401 E: sales@junckers.co.uk W: www.junckers.co.uk
BESPOKE DIGITAL WALLPAPER
Feather & Jones 517 Garstang Road, Broughton, Preston, Lancashire, PR3 5JA T: 0845 370 0134 E: info@featherandjones.com W: www.featherandjones.com
Indigo Awnings Ltd Sales & Adminisration Bryn Bellen, Bryn Road Mold, CH7 5DE W: www.indigoawnings.co.uk
FLOORING
BAR EQUIPMENT
Digetex Contract 1, Waterside, Old Trafford, M17 1WD T: 0161 873 8891 E: sales@digetexcontract.com W: www.digetexcontract.com
Deltalight UK 94 Webber Street, Waterloo London, SE1 0QN T: 0870 757 7087 F: 0207 620 0985 E: design@deltalight.co.uk W: www.deltalight.co.uk
Atkinson & Kirby T: Ormskirk 01695 573234, T: London 0208 577 1100, E: sales@akirby.co.uk W: www.akirby.co.uk
SIGNAGE Heath Advertising Pub Signs T: 01299 877605 M: 07778564882 E: pubsignsuk@aol.com W: www.heathadvertising.co.uk
FURNITURE Craftwork Premier House, Barras Street, Leeds, LS12 4JS T: 0113 290 7939 E: sales@craftworkupholstery.com W: www.craftworkupholstery.com Geometric Furniture Ltd Geometric House, Lark Hill, Townley Street, Middleton, Manchester, M24 1AT T: 0161 653 2233 F: 0161 653 2299 E: sales@geometric-furniture.co.uk W: www.geometric-furniture.co.uk Hill Cross Furniture Cramble Cross, North Cowton, Northallerton, North Yorkshire, DL7 0HL T: 01325 378 307 F: 01325 378858 E: info@hillcrossfurniture.co.uk W: www.hillcrossfurniture.co.uk Wish Interiors Rowlands House, King Edward Street Grimsby, North East Lincolnshire, DN31 3LA T: 01472 230332 T: 07802382732 E: info@wishinteriors.com W: www.wishinteriors.com
GIANT UMBRELLAS & OUT DOOR PRODUCTS M&D GEE LLP Churchill House, Stiring Way, Borehamwood, Herts WD6 2HP T: 020 8736 0536 F: 020 8736 0537 E: enquiries@mdgee.com W: www.mdgee.com
SOFT DRINKS Tynant Spring Water T: 44 (0) 1974 272 111 F: 44 (0) 1974 272 123 E: info@tynant.com W: www.tynant.com
SOUND TECHNOLOGY Velocity Event Tech Ltd Banks Mill, 71 Bridge Street, Derby, DE13LB T: 01332 268619 E: info@velocityeventtech.co.uk W: www.velocityeventtech.co.uk
TECHNOLOGY Retail Systems Technology Campsie Industrial Estate, Mclean Road, Eglington, Londonderry, BT47 3XX T: 02871 860069 F: 02871 860517 E: ciaran.coyle@rstepos.com W: www.rstepos.com
TOILET & DRAIN TOOLS Monument Tools No.1 in the No.2 Business T/F: 07092 894 317 E: sales-team@drain-tools.com Use Partner/ Promotion Code BARDIR for 15% Discount W: www.drain-tools.com
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diary
bar Some of the UK’s top bartenders huddled together in a west London cemetery first thing on a cold winter’s day to hear news about one of their heroes, the legendary Harry Craddock. Drinks writers Jared Brown and Anistatia Miller had discovered that the head of the American Bar at The Savoy in the 1930s and author of The Savoy Cocktail Book was buried there rather than having been cremated as originally thought. Another revelation was that, despite his American accent and US passport, Craddock was born not in Chicago, as once believed, but in Stroud in the Cotswolds. After a short ceremony involving Craddock’s signature White Lady, they spent the day touring his old haunts including The American Bar and The Dorchester. The full story about Craddock and another legend, Harry Johnson, is in Jared and Anistatia’s new book, The Deans of Drink. More at www.barmagazine.co.uk.
The American Bar is one of only a handful of bars in the world to have the very rare Bacardi 150th Anniversary rum that was released last year. The numbers in the UK
66| www.barmagazine.co.uk
Mixing it up >>
have now grown with the presentation of a decanter to the Rivoli Bar at the Ritz Hotel. Enrique Comas, sixth generation of the Bacardi family, presented it to bar manager Luis Simões to celebrate the start of a relationship between the hotel and distributor Bacardi Brown-Forman Brands. It is now on the menu as the ingredient in an El Presidente.
Bartenders reveal all in a new set of videos produced by the team behind Pink Pigeon Rum. The Swizzle Diaries went live last month, featuring mixologist Ryan Chetiyawardana (pictured right) gathering amusing stories and memories about the bar trade. Familiar faces from the bar world include rum ambassador Ian Burrell (pictured) of Cotton’s bar in Camden, Rebekkah Dooley of Callooh Callay and Beard To Tail in Shoreditch, Paul Mant of Hearts, Heads and Tails and Luca Cordiglieri of China Tang at The Dorchester and the United Kingdom Bartenders’ Guild. Find out what they revealed via the Pink Pigeon Rum page on Facebook.
Some familiar faces were spotted behind the bar at the launch of online drinks retailer 31Dover.com. The
founders, who are backed by spirits specialist Vanquish Wines, have enlisted leading mixologist Joe Stokoe who, with Paul Mant, runs consultancy Heads, Hearts & Tails. As well as serving drinks at the launch party alongside Paul, Joe can be seen on the 31Dover website showing how to make cocktails (pictured). He created the Dover21 Cocktail, based on a classic Airmail, which mixes gin with lemon juice and honey syrup, topped up with champagne plus a lemon zest. He and Paul could also be spotted on the other side of the bar last month, running around the Farmiloe Building in Clerkenwell in London as event organisers at the Bacardi Legacy UK competition.
Bartenders are helping people to enjoy molecular cocktails at home with a new concept called MolecuBox. It was launched last month by mixologist Michael Stringer and bar specialist Hire The Barman with a Valentine’s package, costing £14.99, comprising treats such as Red Rose Martini caviar made of vodka, fresh lemon and roseflavoured syrup and a Love Potion combining dried berry smoked gin with clarified lemon juice and maraschino liqueur. It also contained Cherub Pops – vodka, cranberry and lime lollipops with edible wrappers. Michael is experimenting with more inventive ideas, promising more gift boxes in the future.
Jack Williams, chief mixologist for Late Night London’s portfolio of venues from Novus Leisure
E
ver since I started working as a bartender for Late Night London’s venues, our goal has been to take bartending back to its roots. It’s more than just pulling a pint or cracking open a can of cider. It’s a skill, an art. So my focus is to get that old-school charm and quality back. We’re doing this in two ways. First and foremost, through intensive training at our Bar School. Every member of staff goes through a week-long course where we teach the basics of how to make exceptional drinks. Additionally, senior mixologists can book one-day sessions to learn the deeper technicalities. For example, why vodka made with wheat is lighter than when it’s made with rye. This means every drink served to our customers is the best it can be. Secondly, it’s about using quality ingredients and spirits mixed with traditional techniques. So, for example, I recently created a range of Mojitos which are being piloted in Jewel Piccadilly, Babble Mayfair and Jewel St Paul’s in London. Mojitos don’t come much more authentic than in Cuba. So that’s where I went, learning the tips and tricks from bartenders who’d been making them for decades. That heritage has been captured back home in our bars. It doesn’t take much to squeeze limes and make sugar syrup every day. And our deliveries of fresh fruit three times a week mean that we can literally pick and choose the best of the bunch for our purees. For us, it’s all about creating the ultimate night out for our customer, whatever that means to them. Everything we do, from the academy to creating new and unusual cocktails, is to leave them with a great impression – one that lasts for years to come.
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