Bar Magazine March 2024

March 2024

March – the month which welcomes new beginnings and a new season for all. With spring here, and the warmer days (hopefully) just around the corner, now is the perfect opportunity to refresh and renew your venue; a time to look to the busier months ahead and explore new and innovative ways to elevate the guest experience.

This month, in line with the season, we look to the beer and cider category, revealing the value of these offerings to bars as we enter the more sociable months. A massive thank you to BrewDog, who kicks off the section with an invaluable ‘Essential 5’ feature and an insightful double-page spread, revealing more about the brand and their range – don’t miss it!

We also bring readers an extensive ‘Design’ feature, in which we reveal the importance of comfortable, visually-striking, yet functional interiors. We turn to industry experts who share advice on sprucing up your space for spring, sharing subtle design changes to give your bar a new lease of life.

In aid of International Women’s Day on 8th March, this month’s issue offers a very special feature, celebrating women in hospitality. Sitting down with a list of honourable and influential females in the industry, we share their stories of success sure to inspire readers.

Enjoy!

EDITOR

Eleasha Pritchard

ep@cimltd.co.uk

Cover: Thatchers Cider

www.thatcherscider.co.uk

Instagram: @thatcherscider

LinkedIn: Thatchers Cider Company Ltd

PUBLICATION MANAGER

Manjeet Griffiths

manjeet@cimltd.co.uk

Tel 01795 509109

ACCOUNT MANAGER

Jazmine Davis

jazmine@cimltd.co.uk

Tel 01795 509109

ADMINISTRATION MANAGER

Natalie Murray

admin@cimltd.co.uk

Tel 01795 509103

CREDIT FACILITIES MANAGER

Gwen Lee

creditcontrol@cimltd.co.uk

Tel 01795 509103

MARKETING MANAGER

Lucas Payne

lucas@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

@barmagazineuk

Bar Magazine UK

ELEASHA PRITCHARD EDITOR

Contents

12

HOSPITALITY HEROES

Sitting down with Tea Colaianni, Founder and Chair of WiHTL, she tells us the story of her career in the industry so far, detailing more about the diversity and inclusion platform, and why this is crucial for the hospitality scene.

21 BAR MAGAZINE AWARDS

We catch up with the six winners of the Bar Magazine Awards 2024, who each share a little more about the elements to their success and what the award means to them.

33

BEER AND CIDER

With the help of industry experts, we delve into the beer and cider category, revealing the value of draught, craft and premium offerings to venues as we enter the warmer months.

50 NEW CREATIONS

Hanami – a beautifully-crafted serve by PocketSquare Skyline Bar and Terrace, inspired by Columbia Road Flower Market.

57 DESIGN

Looking to the role of design within wet-led venues, we reveal how your bar can navigate décor changes and why refreshing interiors is crucial as we enter spring.

70 SOCIAL MEDIA LOOKBOOK

As part of our Design feature, we share our favourite interior snaps from two exceptional venues.

72

VENUE OF THE MONTH

The K Bar, The Kensington Hotel.

74 HOSPITALITY AROUND THE WORLD

White Shades, Singapore.

Jameson Partners Up With the English Football League

Jameson is ramping up its commitment to promoting responsible drinking within British football culture by targeting 8 million fans through its recently announced partnership with the English Football League (EFL). With a simple message to –‘Sip Wisely. Water is always a super sub.’ – the campaign is being deployed through five consumer touchpoints, including: in-stadium big screens and digital boards, video-on-demand via Sky Sports, EFL and club websites, social media and matchday programmes in all 72 EFL clubs.

To support the campaign, Jameson has also created tips to educate and empower people to make smarter drinking decisions at home and when out on the tiles. These tools include tips, delicious

low and no cocktail recipes and an excuse generator. The Jameson website has also been refreshed to include made-to-measure cocktail recipes that use its bottle cap as a jigger. At 10ml, the cap is perfect for making low-alcohol cocktails such as: The Sip Sour, a low alcohol alternative to the whiskey sour, The Hole in One, a low alcohol alternative to the Tom Collins, or the Smokey New Fashioned, which maintains the punch of a class old fashioned whilst reducing the alcoholic content.

www.jamesonwhiskey.com/ en-gb/sip-wisely/

Douglas Laing Releases the Long-Awaited “Diamond Collection”

Family-owned Scotch Whisky business, Douglas Laing & Co, proudly commemorates the illustrious journey of its brand with the release of six of its most scarce and precious Single Casks, hand-selected from the family vaults, named “The Diamond Collection.”

Having just surpassed the 75th anniversary of exceptional Douglas Laing Whisky, the company wants to pay homage to its storied legacy while eagerly anticipating the next 75 years of delivering fine drams. This collection provides a unique opportunity for Whisky enthusiasts to experience the breadth of the family vaults, and the unparalleled standard in quality with which Douglas Laing Whiskies are renowned. Aged and refined in some of the finest Single Casks from Scotland’s most acclaimed and celebrated distilleries, “The Diamond Collection” consists of a Speyside’s Finest 55 Years Old, Port Dundas 45 Years Old, Macallan 35 Years Old, Blair Athol 30 Years Old, Cameronbridge 45 Years Old and an elusive Port Ellen 40 Years Old.

Paragon Brands Named as UK Exclusive Distributor for Licor 43 and More

Paragon Brands, one of the UK’s leading premium drinks importerdistributors, proudly announces its new role as the exclusive distributor of Zamora Company spirits and liqueurs in the UK.

Established in 1945 and still a 100% family-owned Spanish drinks business, Zamora Company owns an internationally renowned portfolio of premium wines and spirits, including Licor 43 - the world’s fastest growing premium liqueur; Martin

Miller’s Gin - Spain’s leading premium gin; Villa Massa premium Italian Liqueurs; and Yellow Rose American Whiskey from Houston, Texas.

For Paragon Brands, this is the latest acquisition in a long line of major new brand distributions, following Żubrówka Vodka, the third-largest vodka brand worldwide and fastest-growing major vodka in UK retail, and Heaven’s Door whisky, Bob Dylan’s first and only consumer brand partnership in his 50-year career.

The Alchemist to Open New Sites Following £15m Loan

OakNorth, the digital bank for entrepreneurs, by entrepreneurs, has provided a £15m loan to creative cocktail bar and restaurant group, The Alchemist, to support the roll-out of new sites and refinance existing debt.

Founded in Manchester in 2010, the group has successfully scaled to 23 sites across 12 major cities, including six in London, three in Manchester, and three across Scotland, in addition to opening its first overseas site in Berlin last year. With its London Victoria site opening in February 2024, the business’ reputation for mastering the dark arts and “molecular mixology” has

won it numerous industry awards, including most recently, ‘Best Drinks Offer’ at the 2023 Publicans Awards.

The business has been backed by leading private equity firm, Palatine, since 2015, which focusses on investing in mid-market businesses through its Buyout and Impact Funds. Headquartered in Manchester and with offices in London and Birmingham, Palatine has built strong relationships with entrepreneurs across various industries, such as consumer and leisure, financial services, health and education, and technology.

Drink Command Announces Partnership with Global Payments

Drink Command, the global leader in self-serve beverage technology announces partnership with Global Payments, the renowned payments technology company, to enhance the match day experience.

The partnership will see both brands cement their positions as innovative leaders in the sports and entertainment industry. By integrating Global Payments EPOS software and payment platform to Drink Command’s self -serve technology, customers can access and pour beverages from any self-pour tap, while the system mediates

customer interaction, monitors user data, and reduces product waste.

Global Payments Inc. and Drink Command are set to enhance the game day experience for sports fans with their dedication to first-class customer service and effective beverage-pouring experience.

In an era where speed, security, and efficiency are essential to the spectator experience on match days, Global Payments and Drink Command find themselves in the perfect position to cater to the ever increasing demand for first-class customer service.

www.drinkcommand.com

El Jimador Emerges as a Dominant Player in

With the tequila category enjoying a boom in popularity in the last few years; premium tequila brand el Jimador is fast emerging as a key player with the latest CGA data revealing 1 in 5 tequila serves use el Jimador across the UK On-Trade. As the number one 100% agave tequila1 and the third largest tequila brand in the UK On-Trade, having grown 11% year on year2, el Jimador has perfectly positioned itself to continue to capitalise on the growing trends of premiumisation and cocktails.

Overall, tequila-based cocktails have

witnessed a surge in popularity amongst consumers, and despite the ongoing cost of living crisis, remains on an upward trajectory - partly thanks to a new wave of tequila connoisseurs seeking premium and super-premium brands. El Jimador’s strategy has been to elevate consumers’ habits on how to enjoy tequila - with mixed drinks and cocktails noted as the driving force of growth.

www.eljimador.com

1. IWSR 2023

2. CGA

the UK

PORK

Double Dutch Launches Fourth Annual Female Bartending Scholarship

Double Dutch, the producers of award-winning premium mixers and tonics, has launched its Female Bartending Scholarship Programme for the fourth consecutive year, as part of its ongoing commitment to foster upcoming female talent in the hospitality industry.

As a company led by women, Joyce and Raissa de Haas, the twin co-founders of Double Dutch, hold a special mission to celebrate women in the drinks and hospitality sector. Despite small progress being made, with women going from making up a mere 5% of CEO positions to just over 6%*, there is still a lot of work needed to overcome gender disparity in the industry. A recent Gender Pay Gap Report by Women in Hospitality, Travel

& Leisure and PwC UK also showed a rise from 4.2% to 5.2%**, further cementing the need to create change and tackle underrepresentation in hospitality.

The UK Female Bartender Scholarship Programme is designed to empower aspiring female bartenders and mixologists

in the UK. Open to women aged 18 and over, and for those already working in the industry or aspiring to enter bartending, the programme encompasses professional training and personalised mentoring. More information can be found at www.doubledutchdrinks.com.

Allen Simpson Appointed Deputy Chief Executive of UKHospitality

Allen joins UKHospitality from London & Partners, the Mayor of London’s tourism, inward investment and city marketing agency, where he served as Executive Director and, in 2021, Acting Chief Executive.

He brings a wealth of experience from the tourism and leisure sector and expertise across economic development, business strategy, corporate affairs and communications, having also previously worked at Barclays Bank and the London Stock Exchange.

In a new role as Deputy Chief Executive, Allen will provide strategic oversight across UKHospitality’s corporate social responsibility, policy and communications output.

The wider UKHospitality senior team remains unchanged. Jackie Marlow, as Chief Operating Officer, continues to oversee membership, operational and commercial matters, and will add finance to her portfolio. Tony Sophoclides remains responsible for UKHospitality’s political engagement and external communications.

LTC Appoints Chris Welham as the New CEO

The Licensed Trade Charity, the industry charity supporting drinks and hospitality professionals in need of emotional support, specialist advice and financial assistance, has announced that Chris Welham has been appointed as the organisation’s new Chief Executive Officer.

Chris has worked in hospitality for over 27 years and has held a variety of senior operations, executive and board-level roles in listed, private, not-for-profit, and family businesses. Currently Chief Customer Officer at S4labour and formerly CEO of

Wadworth, Chris will assume the role at the beginning of March.

Chris is set to succeed current CEO Jim Brewster, who will be retiring on April 30th, 2024, after 16 years at the Licensed Trade Charity. Brewster will hand over the reins on the 1st March 2024 and will continue to support the organisation during the transition period. During his tenure, sector awareness of the charity has risen from 3% to 27%, and he has been a true inspiration to those who have worked under his leadership.

Supporting Staff with Innovative Tech

ARCHIE HEATON,

HEAD OF GROWTH AT LEVEL, THE UK’S MOST TECHNICALLY ADVANCED ON-DEMAND PAY PROVIDER, REVEALS HOW THIS NEW TECH IS HELPING HOSPITALITY GROUPS SUCH AS STONEGATE AND MITCHELLS & BUTLERS BOOST STAFF RETENTION.

With inflation high and union strikes dominating the headlines, many employers are naturally worried about what they can afford to pay their workers. Despite good intentions, the current economic climate is making it almost impossible to match the expectations many workers have for pay rises. In the hospitality sector, where staff turnover remains an enormous challenge, this mismatch is causing even greater concern.

However, what you pay is only part of the puzzle - when you pay matters as well. By approaching this from a different angle, employers like Stonegate and Mitchells & Butlers are taking steps to reduce staff turnover and increase wellbeing by putting their employees in control of when they are paid.

On-Demand Pay is a new technology that enables workers to access some of their earned income anyday they need, rather than having to wait until payday. This provides a debt-free solution for dealing with unexpected expenses and helps solve personal cashflow issues.

Interestingly, many of those offering this staff benefit have almost eliminated unfilled shifts. While they haven’t increased their hourly rate of pay, by compensating overtime immediately, they have made the link between work and reward clearer. This incentivises overtime with a more tangible reward, without increasing the wage bill.

automatically by the On-Demand Pay provider.

Perhaps most innovatively of all, new technology now enables this in a way that doesn’t impact the payroll systems and cashflow of employers. Payroll simply runs as usual, and everything else is handled

With On-Demand Pay already commonplace in America and many British sectors like retail, in addition to its recent launch at many pubs giants, the technology feels increasingly inevitable for pub providers, both big and small. In fact, 15% of

all employers now offer it in the UK.

The hope is that, as well as supporting staff through this awful cost-of-living crisis, innovative technology like this might finally help crack the high turnover that’s plagued the UK hospitality industry for decades.

www.levelft.com

Tea Colaianni

WE SIT DOWN WITH WIHTL’S FOUNDER AND CHAIR, TEA COLAIANNI, WHO SHARES THE STORY OF HER CAREER IN HOSPITALITY SO FAR. DETAILING HER KEY MILESTONES, NOTABLY THE BIRTH OF HER VERY OWN DIVERSITY AND INCLUSION PLATFORM, WIHTL, TEA REVEALS VALUABLE INSIGHT INTO THE HOSPITALITY SECTOR, OFFERING FOOD FOR THOUGHT FOR ALL WET-LED VENUES.

TEA, PLEASE TELL US THE STORY OF YOUR CAREER SO FAR.

An early career as a lawyer, focussing on employment law within the EU, took me from my home country, Italy, to Brussels, where I worked for a multinational law firm. It was here that I specialised in employee relations, and developed an expertise on the topic of European Works Councils. It became clear to me that, rather than being an advisor, I preferred to have a more operational, people-facing role, and I made the leap to human resources. I first worked in telecommunications, and I then found my home in hospitality and leisure, working for Hilton and then as Chief People Officer at Merlin Entertainments. Nearly 8 years ago, I retired from corporate life and developed a non-executive portfolio. The idea for WiHTL

– Diversity in Hospitality, Travel and Leisure – was then born and, alongside a number of NED roles within the retail and professional services industries, it remains the focus of my work.

WHAT DO YOU LOVE MOST ABOUT THE UK’S HOSPITALITY

SECTOR?

There is a wonderful vibrancy to the hospitality industry which I think is hard to match. It is a 24/7 industry which never sleeps and, by its very nature, creates environments which are welcoming and fun. But, as with any business, it is the people who make it and, in the hospitality industry in particular, there is a richness and diversity of people who work across so many roles – whether back-of-house or front-of-house – which creates such an

incredible energy. In the UK, we are lucky to have a broad, multicultural society which is reflected in the hospitality outlets we all love and enjoy.

WHAT, IN YOUR OPINION, HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS?

It has not always been easy being the only woman in the boardroom and being from a different country than the majority of my colleagues, and there have been moments when I have had to double-down on my levels of tenacity and positive thinking. Because of my various professional experiences, I believe that I am able to bring a different angle and perspective to conversations. I have discovered that I am great at connecting people, and that could well be my superpower! I have met many leaders within the industry who have helped me incalculably in achieving the success that the WiHTL Collaboration Community has experienced. People will always need people, and there is huge strength in recognising that and being open to connecting with, and learning from, others.

WHAT IS AN IMPORTANT LESSON YOU HAVE LEARNT WITHIN YOUR CAREER?

Firstly, the Covid pandemic a few years ago taught all of us about the innate human ability to adapt, to make the seemingly impossible possible. The spectacular reaction of the UK hospitality industry –arguably the hardest hit – was humbling and inspiring, and showed us all what can be achieved when we put our minds to it. Secondly, that it really doesn’t take that much to make a huge difference to one person’s life. Hearing stories from our programme delegates about how we helped switch up their self-confidence levels enough for them to ask for a promotion, for example, makes me indescribably proud. Thirdly, I have learnt never to give up. When a door closes there is another one that opens. Keep persevering!

PLEASE TELL US A LITTLE MORE ABOUT WIHTL, WHAT INFLUENCED YOU TO LAUNCH THIS, AND WHY WAS IT SO NECESSARY FOR THE INDUSTRY.

WiHTL was born from an identified need to promote women and ethnic groups within the Hospitality, Travel and Leisure sector. It has now merged with its retail ‘sister’, Diversity in Retail, to become a purpose driven, engaging and impactful

‘Collaboration Community’, in which member organisations work together to amplify the individual work they are undertaking around Equity, Diversity and Inclusion (EDI). The hospitality industry is relatively transient in terms of its human assets, which can disguise inequalities. Women and ethnic groups are often the mainstay of teams, but usually the ones who lose out for an array of reasons. The industry is also known for low margins, and is still recovering from the pandemic and, with multiple priorities, it is easy for diversity to fall behind other more pressing matters. I believe that working collaboratively can help organisations learn from each other and make the unachievable for one organisation possible for many.

WHY WOULD YOU ADVISE UK BARS TO GET INVOLVED WITH THE WORK THAT WIHTL DOES, AND HOW CAN UK WETLED VENUES BECOME MORE INCLUSIVE AND EACH MAKE POSITIVE STEPS TOWARD CREATING A MORE EQUAL AND INCLUSIVE WORKPLACE?

Among the 110+ member organisations within our ‘Collaboration Community’, there are a number of bar and pub groups who regularly contribute to, and benefit from, our webinars, programmes, research and resources. This unique group of organisations shares learning and experience so that the wider community progresses its EDI activities more successfully. We help leaders grow their confidence to lead inclusively, and help future talent see a clear path to leadership roles within the industry.

From a gender perspective, our research clearly shows that organisations need to put in place better mechanisms to support women to come back to the workplace and thrive. There are examples of companies that did that 15-20 years ago in the pubs sector, and today there is a cadre of

women executives as a result of those programmes. More organisations should focus on targeted actions in support of specific underrepresented groups, as well as working towards building an inclusive culture that benefits all.

WHAT DOES THE 2024 INCLUSIVITY LANDSCAPE LOOK LIKE FOR THE BAR INDUSTRY; ARE THERE SIGNS OF IMPROVEMENT IN REGARDS TO THE ISSUE OF LACK OF DIVERSITY?

The pub and bar groups we work with are throwing their collective weight behind the diversity agenda, and we know from them the positive outcomes they are achieving. There is one unequivocal truth behind diversity and inclusion: if successfully implemented and embedded at every level of the business, it drives revenue and improves profitability.

Over the last couple of years, we have noticed a worrying reversal of the positive trends towards more diverse representation at the top of organisations we had witnessed previously: as a result, the gender pay gap has increased. This is the time to not slow down or abandon efforts towards a more inclusive industry, but rather to intensify our commitment. Joining the WiHTL Community is an effective way to benchmark where an organisation is on their diversity journey, learn from others and provide opportunities for cross-industry development and growth to talented individuals across the business.

www.wihtl.com

Hospitality’s Powerhouses

IN CELEBRATION OF INTERNATIONAL WOMEN’S DAY ON 8TH MARCH, WE TURN TO SIX EXCEPTIONAL FEMALES IN THE INDUSTRY WHO SHARE THEIR STORIES OF SUCCESS, AS WELL AS SOME ENCOURAGING WORDS FOR FELLOW WOMEN IN HOSPITALITY.

When it comes to the hospitality industry, female professionals are setting the bar high, bringing an abundance of skill, innovation, passion and heart to the sector. From entrepreneurs and business owners, to bartenders, chefs and brand ambassadors, women in hospitality are showcasing their talents within a plethora of roles – and we want to champion them!

Claudia Carrozzi, First Female President of UK Bartenders Guild, noticed her love for hospitality at a young age, and tells us, “When I was a child, I loved to play bartender and serve imaginary drinks to my family during mealtime. Later, at the age of 15, I began working in a bar during the summer season and, for the next five years, I studied and worked at high-end venues during summer, weekends and bank holidays.”

Fast-forward – after moving to the UK to pursue a career in bartending – Claudia landed a role at Cunard as a Beverage

Specialist, where she set up a bartending training course and career path for her fleet, mentoring them to success. She told us, “Here, I developed many of the existing bar concepts and, subsequently, became the fleet Beverage Development Manager and elected UKBG President. I am proud to be a bartender, having travelled the world and being able to give back to the trade via the UKBG. I am always looking for further

professional training, as I’ve learned that there is always room for improvement, and we can never be perfect.”

Navigating an oftentimes maledominated industry, Claudia’s determination and hard work have prevailed, showcasing her innate passion for the industry and her craft. She said, “I have consistently been part of maledominated teams and have been trained

Claudia Carrozzi

Lara Norman Arquero

and mentored mainly by men. I vividly recall my first hotel bar interview at a five-star hotel when I was just 16. The Bar Manager told me that the job was best-suited for men as it was hard work, and asked if I was sure about wanting the job. However, I confidently asserted my abilities and convinced him to give me a chance. Today, we are still in touch, and I am grateful to him for breaking the trend and recognising my potential!”

Claudia has her fellow female friends and colleagues to thank for a large part of her growth and success in the industry, stating that, “Over the years, my female colleagues have played a pivotal role in my professional growth. We have always supported, helped and empowered each other. I am proud of our resilience and determination to succeed, and I know that we will continue to inspire and uplift each other, as we shatter stereotypes and pave the way for the next generation of women in the workplace.”

Commenting on the women who inspire her the most, Claudia mentions her mother, who sparked her curiosity for hospitality, the Double Dutch sister-duo, and the Trailblazers community. “I grew up in a family where my father used to distil grappa from the wine produced at home, while my mother would infuse spirits and make liqueurs. Despite never drinking any of the liqueurs she made, my mother loved

the craft, and her passion for it sparked my curiosity. I also draw inspiration from the Double Dutch team, the Trailblazers community and their training program, which I have proudly mentored since its implementation year,” she explained.

Female support and encouragement are things that Lara Norman Arquero, worldclass Private Chef, The Burnt Chef Project Ambassador and contestant of Netflix’s ‘Five Star Chef’, has always valued during her career in hospitality, owing much of her success to the female network that surrounds her.

Speaking on the female figures that have been sources of inspiration and strength, Lara explains, “I must begin with my mother. Her unwavering determination and power to turn the impossible into reality have not only guided my life, but also shaped my career. Her strength, love and resilience have profoundly influenced my very being.

“As a chef, I can attest to the invaluable support and inspiration provided by my fellow female friends and colleagues in the culinary world. They have been a source of encouragement and willpower, contributing to my growth in the kitchen. Whether through collaboration or support, their camaraderie has fostered a supportive and empowering environment,” Lara adds.

Over the years, Lara has worked alongside esteemed culinary virtuosos

in renowned venues, such as: The Ritz London; HIDE Restaurant, curated by Ollie Dabbous, and the Two-Michelin-starred restaurant, Claude Bosi at Bibendum. She now stands as Founder of Euphoria, a bespoke events and catering company.

“Through Euphoria, I’ve combined gastronomy and my love for theatre and performance, collaborating with exceptional talents to create immersive dining experiences that defy convention,”

Lara explains.

A true testament of hard-work and dedication, Lara’s success can be pinned down to her roaring passion for her craft and her positive outlook, as well as her strong and supportive network of likeminded colleagues and friends.

Offering some words of advice for aspiring women in the industry, Lara urges, “Stay passionate about your craft, continuously fuelling the fire within, and always be open to learning and experimenting. It’s crucial to never underestimate the power of networking. Embracing challenges is also key; we must do what scares us, confront our insecurities, and break those barriers.”

Most importantly, she explains the importance of inclusivity and mutual support in the industry, as she says, “All genders should unite as one, supporting and learning from each other, recognising that we all possess unique strengths and

Joyce (Right) and Raissa de Haas (Left)

‘super powers’. It’s imperative that we strive to create an inclusive and diverse culinary environment, sharing the love we all have for our craft.”

We were lucky enough to sit down with Double Dutch Founders, Raissa de Haas and her twin sister, Joyce, who too share some words in honour of International Women’s Day.

Sharing the story of the birth of Double Dutch, the multi award-winning premium tonic and mixer brand, Joyce tells us, “Our career in the industry began when we were both studying for a MSc in Technology Entrepreneurship at UCL. We devoted our joint dissertation to finding a solution for our frustrations within the drinks industry, with a focus on creating high-quality mixers with unexpected flavour pairings, that didn’t compromise on overall sugar content and calorie count.”

The sister-duo have achieved huge success within the drinks space so far, with a portfolio of 12 drinks stocked in some of the best bars all across the world, and have made it their mission to give-back to fellow females in the industry with their annual Female Bartending Scholarship.

Commenting on the role of fellow female professionals in their success, Joyce explains, “There are so many amazing fellow female founders, and nurturing a network with all of them has been so valuable. The drinks industry is booming with many great women and we’re lucky to be working with, and alongside, trailblazers such as the likes of Tina Warner-Keogh of Warner’s Gin, Ellie Webb of non-alcoholic drink Caleño, and so many more!”

As successful and influential women in the industry, the two highlight the value of a supportive female network. For aspiring trailblazers and innovators, Raissa advises, “Make sure you have a strong support network of fantastic women around you that you can trust. And don’t be afraid to knock down those doors – even if you don’t have the prior experience or the contacts – go out and get the opportunities you deserve. We launched Double Dutch, despite having no prior experience within the beverage industry, and without a network, and now we’re stocked in more than 45 countries.”

Chef Romy Gill MBE, Celebrity Indian chef, Food & Travel Writer, Broadcaster, and Owner and Head Chef at Romy’s Kitchen, agrees on the importance of women supporting each other within the industry, commenting “When women are able to, then we should help others.

“Yes, we all have to work hard in this industry, but it is the most welcoming

sector; with passion and dedication, you can start from the bottom and reach the top,” Romy adds.

Romy’s career overflows with accolades and achievements and, for these, she thanks her strong support network who have played a vital role. She told us, “There are many female and male colleagues who played a huge part in my success in the hospitality industry. My parents, husband and daughters have played a huge part; without them I wouldn’t have achieved what I have today. Chef Gill – my mentor, Madhu Jaffery, Sheila Dillon, Clare Mcgin, Lisa Markwell, Hugh Smithson Wright and many more! I also admire Chef VIkas Khanna, an exceptional chef who uplifts

women and men all the time.”

To finish, Tea Colaianni, Founder and Chair of WiHTL, highlights the power of knowledge, and the importance of building a collaborative network of powerful women, as she comments “We have a plethora of amazing women leaders in the hospitality industry now – fantastic role models to learn from, and therein lies the key. Building knowledge (theoretical and practical) builds confidence, and first-hand knowledge from women who have reached the top is some of the most valuable knowledge of all. Don’t hold back in asking for advice from others, build and expand your network, push yourself – if somebody turns you down, it is their loss!”

Romy Gill MBE

Supporting Women

RAISSA DE HAAS, CO-FOUNDER OF DOUBLE DUTCH, SHARES INSIGHT INTO THE BRAND’S ANNUAL FEMALE BARTENDING SCHOLARSHIP, EXPLAINING HOW THEY ARE ELEVATING WOMEN IN THE INDUSTRY AND WHY THIS IS SO IMPORTANT.

RAISSA, WHAT INFLUENCED THE ESTABLISHMENT OF DOUBLE DUTCH’S FEMALE BARTENDING SCHOLARSHIP?

The hospitality industry sees women underrepresented in senior and management positions. It’s a particularly difficult industry, as disproportionately to males, it’s women who more often face the issue of having to choose to put their career OR family first, and this is seen to a greater extent in hospitality with the long and often unsociable hours.

It’s these personal experiences, and observations of the challenges women face in the hospitality sector, that drove us to create the Female Bartending Scholarship Programme, to provide aspiring female bartenders with the necessary support and opportunities to excel in their careers.

As a female-led brand, we have always been committed to celebrating and empowering women in the drinks and

hospitality sector, and recognised the need to address the underrepresentation in leadership roles. We wanted to do something to help and encourage women to flourish and capitalise on the skills they have, combining with the strong female network that we have nurtured so we can help mentor and empower others.

WHY IS THIS PROGRAMME SO CRUCIAL TO THE INDUSTRY, IN TERMS OF EMPOWERING WOMEN AND PROMOTING EQUALITY, AND HOW IS THIS PROGRAMME COMBATTING A LACK OF REPRESENTATION IN THE INDUSTRY?

The Female Bartending Scholarship Programme, now in its fourth year, is more vital than ever with the latest statistics still showing low numbers of representation in the industry. Only around 6% of women are in CEO positions, and the gender pay gap in

hospitality actually increased from 4.2% to 5.2% last year.

While it is a call to address the gender disparity that’s prevalent in the sector, we want to take real action by helping women to unlock progression in their career and these deserved opportunities. Plus, we want to make sure we keep this fantastic talent in the industry!

The scholarship aims to empower women via professional training and personalised mentoring to help them to progress further in their career, whilst also creating a supportive community for aspiring female bartenders.

BACK FOR ITS FOURTH YEAR, HOW SUCCESSFUL HAS THE SCHOLARSHIP PROGRAMME BEEN AMONGST WOMEN IN THE INDUSTRY SO FAR?

The response from scholars has been super positive! From helping to build confidence, enabling them to develop their drinks knowledge – and even getting to meet new people and expand their networks.

It’s because of this success and feedback from previous years that we’ve extended the number of applicants we can take on to 12, so we can help even more female talent to unlock progression and these career opportunities.

HOW HAS THE PROGRAMME BEEN A GREAT BREAKTHROUGH FOR WOMEN IN THE INDUSTRY, AND HOW HAVE THE PAST SCHOLARS USED THEIR EXPERIENCE TO BEGIN OR EXCEL THEIR CAREER?

The Female Bartending Scholarship Programme has acted as a breakthrough for women by providing not just skills enhancement, but also a platform to propel them further in their hospitality careers and a way of opening doors.

One scholar from last year has since secured a Head Bar Coach position, one is planning to use the new drinks knowledge gained to set up their own drinks consultancy service, whilst another has

since gone on to travel the world, securing a position in Dubai. It shows the varied opportunities that are out there for women, and we’re so proud to see the impact our Female Bartending Scholarship Programme has had on these women so far.

AS A SUCCESSFUL WOMAN IN THE INDUSTRY, HOW WOULD YOU HAVE APPRECIATED A SIMILAR INITIATIVE WHEN YOU WERE LOOKING TO BREAKTHROUGH INTO THE INDUSTRY?

Having Joyce as my co-founder has helped alleviate any problems we may have encountered, but for most women, they’re navigating the journey alone and so this support is needed.

Beyond the practical skills and support, a programme like the Female Bartending Scholarship would have offered the confidence needed to navigate the industry effectively, along with a supportive

While it is a call to address the gender disparity that’s prevalent in the sector, we want to take real action by helping women to unlock progression in their career and these deserved opportunities.

community and network of like-minded individuals and mentors – something that is so invaluable when starting out in business.

WHY WOULD YOU RECOMMEND ASPIRING YOUNG WOMEN IN THE INDUSTRY TO APPLY FOR THE SCHOLARSHIP?

The Female Bartending Scholarship Programme brings brilliant networking opportunities with industry trailblazers like Anna Sebastian, Founder of Celebrate Her, Laura Willoughby, Founder of Club Soda, and Kelly Harrison, Head of Bars for New World Trading Company.

It also offers skill enhancement through unparalleled drinks education, including expert one-on-one training, insights, and advice to drive women to unlock their potential and open new opportunities.

With an expanded intake this year, there’s an even greater opportunity for women to unlock this progression and support and grow in their professional journey. We’ll also be inviting all applicants who don’t make it onto the main programme to wider virtual sessions with our trailblazers, so huge benefits all round.

To be the first to find out about future programmes, visit www.doubledutchdrinks.com/pages/ scholarship-application. This year’s successful applicants will be announced on International Women’s Day (8 March 2024).

The Event of the Year!

EVERYTHING YOU NEED TO KNOW ABOUT HOSPITALITY’S HOTTEST EVENT – THE 2024 BAR MAGAZINE AWARDS – WE SHARE WORDS FROM ATTENDEES AND SPONSORS, REVEALING WHY YOU SHOULD GET INVOLVED NEXT YEAR!

Where you there? Kicking 2024 off with a bang, the Bar Magazine Awards brought the crème de la crème of the industry together to celebrate the achievements of the many finalists and unsung heroes of the industry – and what a night it was!

The special night for hospitality saw over 300 esteemed hospitality professionals, including the industry’s biggest brands and names, come together for a night-long celebration. Our honourable host, Global Rum Ambassador, Ian Burrell, and special guest speaker, Nicolas Medicamento, AKA Dr Cocktail, delivered an unforgettable night for guests, showcasing the true essence of hospitality!

As well as a chance to celebrate the wonderful individuals of the industry, and recognise them for their incredible successes, the 2024 BMAs provided an incredible networking opportunity for all

The event achieved exactly what we wanted it to, which was bringing everyone together to celebrate and have fun. Really well done on such an amazing event, it was the best awards I’ve ever been to.

Frankie Mercieca, Mercieca PR

involved.

Andrea Deutschmanek, Head of Marketing UK & Europe (Foodservice) at Quorn, reveals what the 2024 awards meant to the team, as she says, “Our whole team loved the 2024 BMAs. The vibe and atmosphere on the night was so special, and there was such an inspiring feeling of togetherness for the industry, with some of the best names all under one roof for the Bar Magazine Awards. The set up and attention to detail from Bar Magazine was great, with loads of fun photo opportunities for our team to be involved with.

The BMAs 2024 were a lot of fun, it was great to see so many leading people in the industry attend, and a truly fantastic opportunity to network. I thought the award ceremony went really well, a lot of well-deserved people and institutions nominated; overall, it was a great night

to be involved with.

Sonny Macaravey, Spirit Cartel

“Most importantly, the quality of attendee was what made the night for us. We were able to network with key decision makers from the country’s best venues, which is exactly what we wanted from an industry event like this,” she adds.

A unique opportunity to come together as one, the BMAs provided a chance for attendees to connect with fellow industry professionals, establish new connections and rebuild past ones. Alessandra Brugola, Marketing Manager at The Drinks Trust, shares her appreciation for the spectacular night. She says, “The Drinks Trust was honoured to be one of the two Charity Partners of the BMAs, which speaks volumes for the team’s commitment to ensuring that industry people have somewhere to turn to in times of need. The event was a fantastic night, with a vibrant atmosphere filling the room. Witnessing numerous industry members come together under one roof to celebrate the excellence of our field and its people has been genuinely heart-warming. It has been great to reconnect with longstanding

supporters, meet old and new friends and engage with new potential company partners.

“The Drinks Trust would love to extend our deepest gratitude to the Bar Magazine Team for including us in this industry celebration, and our congratulations for making the BMAs a truly “must-attend” in the industry’s calendar,” she finishes.

Why apply to the BMAs 2025? There are so many reasons! From being recognised for your hard-work and achievements, to shining a spotlight on your venue in a room full of honourable industry professionals, applying to a BMA award category is a chance put your name in big flashing lights in a competitive industry!

Kostas Bardas, Bar Manager at St James Bar Sofitel London, and winner of the esteemed Best Venue Manager Award 2024, shares his experience as a finalist at the BMAs, and says, “I was so excited for the BMAs as I was part of the “Best Venue Manager”. The event was simply amazing! It was great to see all the people from our lovely industry there and celebrate with friends and colleagues. Thank you so much all the sponsors and the fabulous team of Bar Magazine UK that helped bring to life this incredible event. The first Bar Magazine Awards ceremony was truly amazing and inspiring. I cannot wait for the next year’s one!”

Looking to 2025, the Bar Magazine Awards will be even bigger and better, with more award categories – and more chance for celebration! Tom Woollin, Director of Bar Magazine, urges as many hospitality professionals to get involved in

next year’s awards as possible. He said, “I’m ecstatic that we had over 5,000 applicants from venues all over the UK, and want to encourage people to throw their hats into the ring for the 2025 event. The applications for the next event will open in April, and we’re incredibly excited about reading the stories from next year’s hopefuls!”

Keep your eyes peeled for the latest on the BMAs 2025 in upcoming issues and on our social media channels! For sponsorship enquiries, and how to get involved in hospitality’s hottest event, please email tom@cimltd.co.uk.

It was an absolutely incredible night! I hope the rest of the industry take note on how to do an awards and an after party. It was insane! As soon as the categories open I’ll be applying again, for 2025.

Jordan Davis, The Grand, York

2024 WINNERS: MARKETING INNOVATION AWARD

The Alchemist

BEST DINING CONCEPT AWARD

Barge East

THE ENVIRONMENT AWARD

Bow Bar, Hilton London Metropole

VENUE DESIGN AWARD

The Zetter Clerkenwell

BEST MIXOLOGIST AWARD

Iain McPherson, Panda & Sons

BEST VENUE MANAGER

Kostas Bardas, Sofitel London St James

The Alchemist

WE SIT DOWN WITH KIERAN CORBITT, BRAND PR AND SOCIAL MANAGER AT THE ALCHEMIST, WHO DETAILS THE BRAND’S EXCEPTIONAL MARKETING EFFORTS, SHARING THE ELEMENTS OF THEIR SUCCESS AND THE CONTRIBUTING FACTORS TO THEIR WELL-DESERVED WIN AT THE BMAS.

PLEASE TELL OUR READERS ABOUT THE ALCHEMIST AND THE BRAND’S MARKETING APPROACH.

We take a holistic approach to marketing –mapping out the marketing calendar for the brand, but also taking into consideration each individual venue’s needs. With 22 venues across the UK and one in Berlin, we must be incredibly organised in feeding campaigns into the annual calendar. We have a targeted digital strategy around campaigns, ensuring everything is planned in sync. When we release campaigns, social strategy is partnered with digital from website banner changes, website landing pages, photo and video shoot assets. We heavily rely on our social media channels and we’re constantly adapting content and strategy to fit existing and new channels.

HOW IMPORTANT IS IT FOR WET-LED VENUES TO HAVE AN EFFECTIVE MARKETING STRATEGY IN PLACE, AS WELL AS A DESIGNATED MARKETING TEAM?

In the current cost of living crisis, people are making more informed decisions on where they are eating and drinking out, as there has been a slight decline in frequency. As a result of this, marketing is the most important tool that hospitality businesses need to be utilising. It’s important for a brand to continue to stay relevant, and marketing is fundamental for this. Marketing can often be overlooked as traditional forms are seen as ‘fluffy’ and unquantifiable in terms of campaign success rate. With a designated marketing team, the brand can be amplified, and data can be tracked through platforms, booking links and software to maximise buy-in.

WHY DO YOU BELIEVE THE ALCHEMIST WON THE MARKETING INNOVATION AWARD?

It was a privilege to win the Marketing Innovation Award at the Bar Magazine Awards. We look to other industries, such as fashion, sports etc., for inspiration to ensure we’re thinking outside of the box, which helps keep our marketing innovative. This has led to us hold campaigns and collaborations in a whole host of sectors outside of hospitality, such as our NFT launch in the world of crypto.

With marketing, it’s crucial to see yourself as a brand rather than solely as venues. This has helped shape external collaborations, polished our content so that it’s pressready, and we’ve taken advantage of new marketing tools when they had been seen as not ‘for hospitality’. A great example of this is with our TikTok account. We were one of the first hospitality brands in the UK on TikTok, which led to us being TikTok UK’s first official hospitality partner; holding an event with creators ranging from 100k to 6m following, in partnership with Buzzfeed UK.

WHY WOULD YOU ENCOURAGE FELLOW HOSPITALITY VENUES AND THE TEAMS BEHIND THEM TO GET INVOLVED IN THE 2025 BAR MAGAZINE AWARDS?

We were over the moon to win this award, especially as there were so many powerhouses nominated in all the categories. Bar Magazine is an incredible trade publication, which breaks industry news in fresh and engaging ways with sublime content. What better way to be part of the conversation than getting involved with the 2025 Bar Magazine Awards?

PLEASE SHARE ANY WORDS OF WISDOM FOR ASPIRING ‘MARKETING INNOVATORS’ IN THE INDUSTRY.

Don’t be afraid to take (calculated!) risks. Innovation is about going against the grain and, to do that, you need to take risks. Always have the data and strategy to back up your decision, taking risks doesn’t mean going wild.

Barge East

WINNER OF THE BEST DINING CONCEPT AWARD, BARGE EAST’S MARKETING DIRECTOR, GREG SWABY, TELLS ALL ABOUT THE EXCEPTIONAL VENUE IN HACKNEY WICK, DETAILING THE IMPORTANCE TO VENUES OF OUTSTANDING CULINARY OFFERINGS, AS WELL AS THE KEY ELEMENTS OF THE TEAM’S SUCCESS.

PLEASE TELL OUR READERS ABOUT BARGE EAST AND THE VENUE’S CULINARY OFFERINGS.

Barge East is a unique and sustainable dining destination situated on a repurposed 125-year-old barge, named De Hoop.

The venue, located in Hackney Wick, London, offers a one-of-a-kind hospitality experience within a thoughtfully designed and environmentally conscious space. Our culinary offerings embrace seasonality, locality and sustainability, with a constantly evolving menu that follows the British seasons. The restaurant’s commitment to sustainability is reflected, not only in the culinary choices, but also in the repurposing of materials, on-site gardens for produce and a dedication to minimising waste.

HOW IMPORTANT IS IT FOR WET-LED VENUES TO OFFER AN EXCEPTIONAL CULINARY OFFERING, AND HOW HAS THIS CONTRIBUTED TO BARGE EAST’S OVERALL SUCCESS?

In the competitive landscape of wet-led venues, offering an exceptional culinary experience is crucial for attracting and retaining customers. Barge East’s success lies in the seamless integration of sustainable thinking for everything we serve, and in the high-quality culinary offerings. The culinary aspect adds a distinctive dimension to the overall experience, making Barge East not just a destination for drinks, but also for a memorable dining experience. This approach has broadened our appeal, attracting a diverse customer base seeking both outstanding beverages and a commitment to sustainable, locally sourced, and seasonal cuisine.

WHY DO YOU BELIEVE BARGE EAST WON THE BEST DINING CONCEPT AWARD, AND WHAT ARE SOME PIVOTAL MOMENTS THAT HAVE LED TO THE VENUE’S SUCCESS?

Barge East’s recognition with the Best

Dining Concept Award can be attributed to our innovative approach to sustainable hospitality in a unique setting. The repurposing of a historic barge, the commitment to zero-cling film usage and the creation of on-site gardens for produce showcase our dedication to environmentally conscious practices. Pivotal moments include transforming discarded materials into integral features, implementing sustainable procurement practices and consistently reducing our carbon footprint. These efforts, coupled with a focus on engaging the community and creating a memorable customer experience, have set us apart and contributed to our success.

PLEASE SHARE ANY WORDS OF WISDOM FOR ASPIRING VENUES LOOKING TO EXCEL AND BE RECOGNISED FOR THEIR FOOD OFFERINGS.

For aspiring venues, excellence in food offerings goes beyond taste; it involves a holistic approach.

We advise venues to commit to sustainability; embrace sustainable practices in your operations, from sourcing

ingredients to waste management.

Customers are increasingly drawn to environmentally conscious establishments. Innovation and differentiation are key. Find your unique selling point, whether it’s a distinctive concept, locally sourced ingredients or a commitment to reducing waste; set your venue apart from the rest.

Remember to engage with the community; build relationships with the local community, suppliers and stakeholders. Collaborate with like-minded businesses to amplify your impact and create a positive ecosystem.

Tell Your Story; share your journey, values and initiatives with your customers. Transparency and authenticity resonate, and customers appreciate knowing the story behind their dining experience.

Finally, it is important to embrace change, and stay adaptable to evolving trends. Continuously assess and refine your offerings to meet the dynamic preferences of your audience.

By embodying these principles, venues can not only excel in their culinary offerings, but also contribute to a sustainable and thriving hospitality industry.

www.bargeeast.com

Bow Bar

FRANCESCO BETTI, BAR MANAGER AT BOW BAR, HILTON LONDON METROPOLE, SHARES MORE ABOUT THE PLANET-FORWARD VENUE, REVEALING WHAT WINNING THE ENVIRONMENT AWARD MEANS TO THE TEAM.

PLEASE TELL OUR READERS ABOUT BOW BAR AND THE VENUE’S APPROACH TO SUSTAINABILITY.

Bow Bar is the East London-inspired destination bar at the largest Hilton outside the US, Hilton London Metropole. Bow Bar’s tagline, ‘street attitude, city refinement’, captures the essence of East London’s refined financial district contrasted with local areas of art and creativity. Guests are tempted to enter the order and chaos, and experience East London’s cultural melting pot with unique cocktails and delicious food. The bar’s name is inspired by the area in East London called ‘Bow’, legend being if you were born within the sounds of the Bow Bells, you’re considered to be a true Londoner. This concept is integrated within the bar design, which taps into an industrial feel, contrasted with the modernity of the financial district, with floral artwork giving a nod to the Columbia Road Flower Market.

Sustainability sits at the heart of all our decision making. Bow Bar is proud to be powered by 100% renewable electricity, ISO certified, sends 100% of our food waste to compost, has eliminated single-use plastic, has staff uniforms made with recycled plastic bottles, only uses 100% recycled and recyclable packaging, stocks Toast Ale on draft, and has biodegradable agave straws. We also repurpose food waste throughout our menu in creative formats - i.e. for garnishes, infused ingredients, citrus shrub and more. All this and more make us a sustainable business contributing towards a cleaner and greener future. Bow Bar leads with sustainability, boasting a skilled team, spearheaded by our Bar Manager, Francesco Betti.

HOW IMPORTANT IS IT FOR WET-LED VENUES TO PUT THE ENVIRONMENT AT THE TOP OF THEIR AGENDA, AND HOW HAS THIS CONTRIBUTED TO BOW BAR’S OVERALL SUCCESS?

Our sustainability practices have significantly supported Bow Bar in reducing waste, which simultaneously has cost

benefits through re-using ingredients, and in making homemade ingredients to avoid purchasing from suppliers. We are proud to send no waste to landfill, with all leftover food waste turned to compost. Other positive impacts include: reducing our carbon footprint, which is helping us make progress towards Hilton’s ESG strategy Travel with Purpose; strengthening our venue storytelling and differentiating from competitors. A key factor is also attracting sustainability conscious guests who value bars like ourselves with strong ESG credentials.

WHY DO YOU BELIEVE BOW BAR WON THE ENVIRONMENT AWARD: WHAT ARE SOME PIVOTAL MOMENTS THAT HAVE LED THE TEAM TO WHERE THEY STAND TODAY?

Our team at Bow Bar have worked extremely hard to prioritise sustainability throughout the bar concept and operations. Each year, the team build on their initiatives, pushing boundaries in the industry and constantly trying new things. Some pivotal moments include: introducing Toast Ale on draft, a company that makes its product with surplus bread, and introducing the ‘Use, Infuse, Transform, Re-use’ ethos to change the method in which ingredients are

recycled to manage waste throughout the cocktail menu.

WHY WOULD YOU ENCOURAGE FELLOW HOSPITALITY VENUES AND THE TEAMS BEHIND THEM TO GET INVOLVED IN THE 2025 BAR MAGAZINE AWARDS?

It’s such a great opportunity to come together with other incredible venues and teams to share knowledge and get inspired by new exciting initiatives in the bar industry. Overall, it’s a fantastic event to celebrate hard work and dedication and to recognise our achievements.

PLEASE SHARE ANY WORDS OF WISDOM FOR ASPIRING VENUES LOOKING TO EXCEL IN THEIR SUSTAINABILITY APPROACH AND BE RECOGNISED FOR THIS?

For aspiring venues looking to excel in their sustainability approach, start by addressing your most significant issue, i.e. waste management. From there, switch out suppliers and products with sustainable options, such as local ethical sourcing, as much as possible. For recognition, integrate your sustainability initiatives within the venue storytelling and market these to your audience.

The Zetter Clerkenwell

WE SPEAK TO THE ZETTER CLERKENWELL’S GENERAL MANAGER, ALTAN BUYUKGIRAY, WHO SHARES MORE DETAILS ABOUT THE OUTSTANDING VENUE AND WHAT WINNING THE BEST VENUE DESIGN AWARD MEANS TO THE TEAM.

PLEASE TELL OUR READERS BRIEFLY ABOUT THE ZETTER CLERKENWELL.

The original idea for The Zetter Clerkenwell was to create an environment that is intimate, yet entertaining, where guests would be able to enjoy superbly crafted original creations, while wondering at all the odd and original artefacts and quirky designs that make The Parlour at Zetter Clerkenwell such a special place. As a design-led venue, we wanted to make the place feel welcoming, with sustainability in mind. Therefore, The Parlour has become a melting pot of original antiques from all periods, picked up at auctions and repurposed for the occasion. This shabby chic style gives The Parlour a lived-in feeling, creating the familiarity you get when walking into someone’s home. Our ethos of having guests relaxed and comfortable is half the job done, and this concept allows us to keep our green credentials up!

HOW IMPORTANT IS THE DESIGN ASPECT WITHIN WETLED VENUES?

With so many new venues opening in the recent years – many with minimalist designs, where the aesthetic is privileged as opposed to comfort – customers are craving a return to a more sincere hospitality scene where they can enjoy great drinks and fresh food made simply, all in surroundings that take them away from their daily lives; homely, without sacrificing the look or the service, and The Zetter Clerkenwell offers just that.

WHAT DOES WINNING THE BEST VENUE DESIGN AWARD MEAN TO THE TEAM?

Winning the Best Venue Design Award is an incredible honour for our team and a testament to the dedication, creativity and hard work that went into crafting a truly exceptional space.

This achievement holds immense

significance for us on several levels. It recognises the collective effort and talent of our team members, who contributed their skills and passion to bring the venue design to life; it acknowledges the countless hours of brainstorming, planning and meticulous execution that went into creating a space that stands out in terms of innovation and aesthetics; it symbolises the culmination of teamwork, creativity and a relentless pursuit of excellence.

WHY WOULD YOU ENCOURAGE FELLOW HOSPITALITY VENUES AND THE TEAMS BEHIND THEM TO GET INVOLVED IN THE 2025 BAR MAGAZINE AWARDS?

If your design is an integral part of your identity, the Bar Magazine Awards is for you. Getting the award validates and gives peer recognition to the hard work that has gone into creating an authentic and genuine experience via thoughtful design, in a very competitive market.

Iain McPherson

IAIN MCPHERSON, OWNER OF PANDA & SONS, AND ESTEEMED WINNER OF THE BEST MIXOLOGIST AWARD, REVEALS MORE ABOUT HIS SUCCESSFUL CAREER IN THE BAR INDUSTRY, DETAILING HIS ACCOMPLISHMENTS AND SHARING SOME WISE WORDS OF ADVICE FOR FELLOW VISIONARIES OF MIXOLOGY.

PLEASE TELL OUR READERS BRIEFLY ABOUT YOUR CAREER IN THE INDUSTRY SO FAR, AND THE ROLE YOU FIND YOURSELF IN TODAY.

My career started off as a Barback in The Voodoo Rooms, back in 2007. It was amazing, I worked with amazing bartenders there, like Ryan Cheti, Shervene Shahbazkhani and Jeremy Blackmore, to name but a few. They really captured my attention to the world of cocktails. I love history and art, and I saw a lot of this in cocktails and spirits. I progressed through the ranks and was GM for a few years there, before leaving in 2013. I had a short stint working at the influential bar, Villager (RIP), during the refurb process of Panda & Sons. Now, 10 years on, I am lucky to have two other bars called Hoot The Redeemer and Nauticus. My role is mostly focused on innovation, education and being a brand ambassador for my bar.

WHAT HAS BEEN YOUR GREATEST CAREER ACCOMPLISHMENT TO DATE?

This is hard to choose. Having a bar for 10 years is a great achievement. Personally, being recognised for Innovator Of The Year at CLASS awards last year is up there, but also representing Scotland in The World’s 50 Best Bars. Finally, I must mention Best Mixologist Award at the Bar Magazine Awards – my first mixology award!

WHAT HAS BEEN AN IMPORTANT LESSON YOU HAVE LEARNT WITHIN YOUR TIME IN THE INDUSTRY?

You never know what’s around the corner, so don’t put all your eggs in one basket.

Enjoy the good times, but also have things in place to prepare for the hard times.

WHY DO YOU BELIEVE YOU WON THE BEST MIXOLOGIST AWARD?

I was very humbled to win. There were so many other incredible bartenders on that list. I think it came down to my innovation, and my transparency with our techniques, to enable other bartenders around the world to use them.

IS THERE ANYONE YOU’D LIKE TO EXPRESS YOUR GRATITUDE TOWARDS FOR YOUR SUCCESS?

When I won the awards, the first thing that came to mind was that this is an award for all the bartenders at all of the bars I’m associated with. They are the ones grafting day in day out, and make my vision a reality. Without them, everything I do would just

be theory. So, this is for them, I can’t thank them enough.

WHAT ADVICE WOULD YOU GIVE TO SOMEONE INTERESTED IN ENTERING THE 2025 BAR MAGAZINE AWARDS?

Stay true to what you believe in. If you don’t put yourself out there, you can’t push your limits. Also don’t be deterred if you don’t win at the first time of trying; keep going, keep getting better, and you will make it!

PLEASE SHARE ANY WORDS OF WISDOM FOR ASPIRING ‘BEST MIXOLOGISTS’.

Please stay humble and remember where you came from at the beginning of your career. Treat others how you would expect to be treated yourself. Ego stops progression, you need to keep learning every day.

Kostas Bardas

SITTING DOWN WITH WINNER OF THE BEST VENUE MANAGER AWARD, KOSTAS BARDAS, BAR & BEVERAGE MANAGER AT ST JAMES BAR, SOFITEL LONDON, WHERE HE REVEALS MORE ABOUT HIS CAREER SO FAR, DETAILING THE KEY ATTRIBUTES TO HIS BIG WIN AT THE BAR MAGAZINE AWARDS!

PLEASE TELL OUR READERS ABOUT YOUR CAREER IN THE INDUSTRY SO FAR, AND THE ROLE YOU FIND YOURSELF IN TODAY.

In my 16 years within the hospitality industry, I have embraced various roles, gaining invaluable experiences throughout my career. Currently, I’m the Bar & Beverage Manager at St James Bar in Sofitel London St James. This role has been a great learning experience, collaborating with many top-notch professionals. Currently, I manage a team of seven incredibly talented and motivated people, all sharing the same goal – to provide a unique experience to every single guest that walks into our beautiful bar, while enjoying super tasty drinks and food in a comfortable environment.

WHAT HAS BEEN YOUR GREATEST CAREER ACCOMPLISHMENT TO DATE?

Leading St James Bar is my standout achievement. It has required substantial effort, resulting in a vibrant culture and a solid team. A defining milestone in my career.

WHAT HAS BEEN AN IMPORTANT LESSON YOU HAVE LEARNT WITHIN YOUR TIME IN THE INDUSTRY?

The industry has shown me how to create memorable experiences for our guests and stay ahead of trends. This has shaped my daily approach, while stressing the importance of a strong and passionate team. It’s not about just following the

latest trends, but also about adapting and working together to overcome challenges.

WHY DO YOU BELIEVE YOU WON THE BEST VENUE MANAGER AWARD?

Earning the Best Venue Manager Award is evidence of our shared dedication, reflected in exceptional results and collaborative efforts with other bars and brands. It mirrors the commitment, passion and dedication of the entire St James Bar team.

IS THERE ANYONE YOU LIKE TO EXPRESS YOUR GRATITUDE TOWARDS FOR YOUR SUCCESS? IF SO, WHO, AND WHY?

I’m sincerely grateful to my wife and the Sofitel team for their unwavering support. Their important contributions have played a pivotal role in my journey and ultimate success. I strongly believe that my past experiences, the influence from all the people that I have encountered and worked alongside within my career, have made the manager and the person that I am today – a generous, honest, innovative, creative

and authentic individual who continues to seek opportunities to become better for his team and company.

WHAT ADVICE WOULD YOU GIVE TO SOMEONE INTERESTED IN ENTERING THE 2025 BAR MAGAZINE AWARDS?

For those eyeing up the 2025 Bar Magazine Awards, seize this opportunity for genuine evaluation. Stay true to your passion, push boundaries and see challenges as steps toward growth. Embrace the awards and get involved for continuous learning and career advancement.

PLEASE SHARE ANY WORDS OF WISDOM FOR ASPIRING ‘BEST VENUE MANAGERS’.

Always do your best, aim for excellence and keep working towards your dreams. Base your actions on core values like dedication, genuine passion and a steadfast commitment to improving your skills. Keep it real, stay true to yourself and focus on what genuinely matters in your journey.

www.sofitelstjames.com/st-james-bar.html

Syrup’s Time To Shine

CREATED BY BARTENDERS FOR BARTENDERS, BRISTOL SYRUP COMPANY OFFERS A PLETHORA OF HIGH-QUALITY AND TASTY SYRUPS AND PURÉES TO HELP BARS CRAFT EXCEPTIONAL CREATIONS. IN THIS COLUMN, THE TEAM REVEAL HOW SYRUPS AND FRUIT MAKE THE BASE TO A PERFECT SERVE!

Syrups and fruit juices are incredibly important to making the perfect drink. Spirits are often heralded as the hero but now it’s time for the underdog to shine! Having worked behind the bar ourselves, we know that bartenders work hard to make sure the drinks created and served to customers taste amazing. That’s why Bristol Syrup Company was founded. We carefully develop all our products to ensure cocktails get the quality ingredients they deserve.

We believe syrups and fruit are the foundation mixed drinks are built on. So many of the classic cocktails we love today rely on them for balance and flavour. They should never be an afterthought when making cocktails. The quality and taste should be just as well considered as the spirits and mixers in order to achieve the best drink possible.

Bristol Syrup Company is a collaboration between Bristol based syrup experts and bartenders. The former brings their vast knowledge and know-how of the syrup world, along with the best equipment to make quality products. Whilst the bartenders, with a wealth of experience from behind the bar, and the taste buds to back it up, make sure the liquids are unmatchable on flavour and on trend. Both sides bring their unique expertise to the table to ensure the products produced are always top-notch from beginning to end.

The team distil down over 60 years of experience to create a range of quality cocktail syrups and purées; tasting authentic to the name on the label and to the liquids bartenders make themselves. Expect consistency throughout the year, no matter the season and thoroughly less messy and time-consuming than in-bar prep.

Because our products have been designed specifically for cocktails, we ensure flavour is the number one priority. Our range is packed full of complex and authentic flavours. We use acidity, bitterness, all natural flavours and vinegar to make our syrups more than just sweet. New product development takes as long

as necessary until the liquid is the crème de la crème. All our syrups are developed, created, bottled and labelled here in Bristol, by our expert team. We source quality fruit for our juices and purées to ensure fantastic flavour all year round. The pouches are packed full of 90-100% fruit and the 600ml size is designed to reduce wastage. It’s this bartender knowledge we bring to our liquids, making them the first choice for cocktails. We’re very proud of the awardwinning products we have created, they are perfect products to make exceptional cocktails. But don’t just take our word for it, we’re stocked in over a third of the top bars in the UK!

Speaking of cocktails, now we’ve made it through the after Christmas slump and Spring is beginning to emerge. What exciting drinks are we mixing up at Syrup Co HQ here in Bristol? One of our favourite trends which looks to continue its rise through 2024 is Asian influenced flavours.

Which we’re very happy about because it ties in nicely with one of our favourite syrups – Yuzu Sherbet. Brimming with the fantastic, aromatic flavour of Yuzu and packing a sharp citrus punch, it’s ideal for citrus led cocktails. We like to swap for lemon juice in a London Calling…

www.bristolsyrupcompany.com

LONDON CALLING

INGREDIENTS:

20ml Yuzu Sherbet Syrup

2 dashes of orange bitters

45ml gin

20ml fino sherry

METHOD:

Shake and strain into a Nick & Nora glass. Garnish with an orange twist.

We’ll be on stand D58 with our latest syrups and purées so swing by and taste for yourself why Bristol Syrup Company are favoured by bartenders around the country and stocked in over a third of the UK’s top 50 Cocktail Bars 2023.

Why wait till the show?! Visit the website, or speak to Greg to start stocking the same syrups as The Alchemist, The Savoy and Claridge’s!

greg@bristolsyrupcompany.com

t +44 (0)117 953 3522 m +44 (0)7495 375 555

DRAUGHT KINGSTONE PRESS APPLE & WILD BERRY

AVAILABLE EXCLUSIVELY FROM HB CLARK

MADE WITH BRITISH APPLES

Beer and Cider

WE PROVIDE INSIGHT INTO THE BEER AND CIDER CATEGORY, REVEALING THE VALUE OF DRAUGHT AND BOTTLE OFFERINGS TO VENUES.

Boosting Sales with Beer

BEN LOCKWOOD, ON TRADE CUSTOMER MARKETING MANAGER AT BREWDOG PLC, SHARES

FIVE WAYS VENUES CAN BOOST FOOTFALL AND REVENUE THROUGH ITS BEER OFFERINGS.

BREADTH OR RANGE

Beer should be about discovery and experimentation, so offering something for every taste will help to drive trial and encourage visitors to trade-up. At BrewDog, we now have a beer range that really reflects the needs of consumers across all types of bars and we work with our customers to ensure they provide the right range for each venue. Our core Headliner series, includes something for everyone, such as bold, uncompromising pack leader, the flagship Punk IPA, crisp and refreshing Lost Lager, Hazy Jane New England IPA, Session-strength IPA, Wingman and our no-nonsense Stout, Black Heart.

ENHANCED EXPERIENCES

Experiences make a visit more memorable, more enjoyable, and more likely to drive footfall, loyalty and spend in the future. With drinkers becoming more demanding of a site’s range, quality and experience expectations are higher than ever. As a result, visitors are prepared to spend more on a higher quality pint. Perfect serve is the ultimate way to promote your beer offering, achieved through branded glassware and a great pour, and is vital in terms of delivering value for money and overall experience, to justify charging a higher price point. BrewDog is viewed as the highest quality brand in L&T and the most demanded craft beer brand in the majority of UK regions.

MAKE IT PREMIUM

Although consumers are currently more conscious of their spend in bars, premiumisation is still important to them, with 79% of customers preferring to have less drinks of a better quality1. Introducing layers to your offer through more than just mainstream brands will resonate with your customers and drive them to your venue. Each product should have a clear position in your range, with defined steps up to offer increased premiumisation. Try not to duplicate beer styles, as this limits your ability to ladder, instead add breadth and variety to your offering.

1. KAM Pub Roadmap October 2023

TRUSTED BRANDS

Working with well-known brands helps to deliver reliability and consistency. A category like craft beer relies on an entry level signpost that consumers are aware of. With its leading brand position and the highest purchase intent of other craft beer brands, BrewDog is front of mind with established Craft Beer drinkers, with 51% of Craft Drinkers saying they would choose BrewDog brands if available2.

2. CGA Brand Builder 2022

ALCOHOL-FREE

Including an Alcohol-Free Craft Beer within draught ranges is an excellent way for bars to diversify their offer and cater for different guests by offering choice – whether consumers choose to forego alcohol completely, or they are simply moderating.

Mind-Blowing Brew

BEN LOCKWOOD, ON TRADE CUSTOMER MARKETING MANAGER AT BREWDOG PLC, TELLS READERS MORE ABOUT THE BRAND, THE VALUE OF THE RANGE TO WET-LED VENUES AND WHY IT’S A FIRM FAVOURITE AMONGST GUESTS.

PLEASE TELL OUR READERS ABOUT BREWDOG AND THE RANGE ON OFFER FOR WET-LED VENUES.

We are the leading craft beer brand in the UK, on a mission to make people as passionate about great craft beer as we are. We do that through a beer range that meets the different needs of the consumer and our customers. From our iconic IPAs to a refreshing lager that not only tastes great, but is good for the planet and our latest no-nonsense stout brewed in and for this century to offer choice, we have a beer for everyone, enabling bars to select the range that is right for them.

HOW IMPORTANT IS A HIGHQUALITY BEER RANGE FOR BARS, IN TERMS OF ELEVATING THE GUEST EXPERIENCE AND INCREASING FOOTFALL AND REVENUE?

Value for money and experience are key, with drinkers becoming even more demanding of a site’s range. More breadth, more quality, more premium options, as well as reliability and consistency from

trusted brands is vital. Tapping into craft beer as an integral part of your drinks offer is catering for those guests and welcoming premiumisation within your business to drive loyalty and repeat visits.

Consider how to get the perfect blend of products to really elevate your drinks offer. Consider brand awareness and accessibility, the role a product might play locally, which brands are creating a buzz online and which stand for quality.

Every product should have a clear role and a reason for being, whilst encouraging premiumisation through very clear steps up the ‘ladder’ of your range. Avoid duplication wherever you can. Don’t fall into the trap of pouring too many lagers that are close to being the same, or having all your craft taps pouring similar IPAs. Think about using national craft to anchor the category before layering on top a New England IPA like Hazy Jane, or something local, and consider

whether Alcohol Free on draught could be something memorable that enhances the experience for your site.

In a competitive environment such as the On Trade, creating memorable experiences is key to being successful. That might be achieved through amazing hospitality, service, and a welcoming atmosphere. Or, it might be all those things – plus an exciting and compelling drinks offer that includes high quality independent craft brands. Adding layers to your offer through more than just mainstream brands will resonate with your customers and give them more reasons to choose your venue for that special treat, over another.

HOW CAN BREWDOG’S OFFERINGS APPEAL TO A WIDE RANGE OF CONSUMERS?

We’re proud to have a portfolio that genuinely does offer something for everyone. That means high quality, great tasting, accessible beers, like Lost Lager which is perfectly placed to recruit, whilst the phenomenal success and popularity of Hazy Jane, as a New England IPA, caters for those looking to explore a bit further.

higher spend per month on eating and drinking out than the average lager consumer2, demonstrating its position as a key recruitment tool, bringing more consumers into the wider craft beer category.

For those that are new to craft beer, Lost Lager is a great way to introduce them to the broader category and is ranked #1 in five key consumer equity metrics, as validated by external research from CGA Brandbuilder1, including:

• #1 for Brand Image

• #1 for Innovative/Exciting

• #1 for On Trend

• #1 for Would Recommend

• #1 for Sustainability

Lost Lager consumers are generally more affluent and drink out more often, having a

IPA is the heartland of craft beer and we offer three distinctly different IPAs on draught as part of our headliner range. The original, Punk IPA (5.2% abv), is bold, hoppy, tropical, while Hazy Jane (5% abv) is a New England Style IPA, packing all the flavour - smooth, fruity, juicy - but with a little less alcohol. Wingman is the latest addition to the range, tapping into the growing trend for session-strength IPA. It is easy drinking with a steady boozing altitude of 4.3% ABV, aiming to drive excitement and additional value into craft beer.

Finally, Stout is a category with clear momentum, now worth over £1 billion in the UK On Trade, and growing its share of total beer to 8.1% from 6.9% over the last 12 months. With more choice now available, and BrewDog Black Heart attracting a younger, more affluent drinker we expect this will only continue in 2024.

Black Heart represents a significant opportunity to drive sales and grow margin for operators. With the quality credentials of BrewDog, we’re proud to be giving operators genuine choice within this subcategory and the potential to increase profits by recruiting new users, while also converting established stout drinkers.

WHAT ARE THE BENEFITS OF OFFERING BREWDOG FOR VENUES?

Thanks to its leading brand position and the highest purchase intent of other craft beer brands, BrewDog provides venues with a great opportunity to drive significant margin3. This is reinforced by our research, which shows that 51% of craft drinkers would choose BrewDog brands if available4.

Perfect Pours

WITH THE HELP OF INDUSTRY EXPERTS, WE REVEAL THE VALUE OF BEER AND CIDER, SHARING HOW YOUR VENUE CAN MAKE THE MOST OF THESE OFFERINGS TO GUARANTEE MAXIMISED SALES IN THE WARMER MONTHS.

As we enter Spring, and we slowly approach the exciting ‘Summer of Sports’, it is crucial that wetled venues are offering drinks that are firstly, meeting consumer demands and secondly, maximising revenue.

Due to increased demand, beer and cider are of high value to guests during the warmer months, which means that venues should be positioning their offerings to align with this, maximising footfall and sales.

John Price, Head of Marketing at Kingfisher Drinks, provides insight into the value of beer and cider offerings to consumers in the summer season, explaining, “As the weather improves, trips to pubs and bars become more appealing, particularly when guests can enjoy summer sporting events or great times in a beer garden! Having the right offer on draught, and in your fridge, is key to getting consumers through the door and,

nowadays, many of them enjoy going out and discovering premium world lagers from all sorts of different places.”

Speaking cider and its direct relationship with the hot weather, Gabe Cook, The Ciderologist and Head of Cider Judging at The International Brewing & Cider Awards, states, “More so than any other drink in the UK, cider experiences a significant surge in sales during the warmer months. For many consumers, cider is often regarded as soley synonymous with Summertime, which is a reasonable assumption. Lots of ciders contain high levels of acidity, which gives them that crispness and refreshing nature –and nothing beats the satisfaction of a cold, fizzy, crisp and refreshing cider to slake the thirst on a hot summer’s day.”

Premiumisation continues to be a key trend across the two categories, with more consumers looking to trade-up to high-quality beer and cider – a key thing for your venue to bear in mind when considering how to maximise footfall and sales in the next few months.

Looking to the beer category, John explains, “It’s well known that premium lager is the key driver of beer category growth, and recent CGA data shows one in three pints sold in the on-trade is now classed as a premium lager brand.”

Angie May, Trade Category Manager at Greene King, agrees, explaining, “It is worth noting that the value of beer has not only been driven by inflationary cost increases, but by the continued increase in guests switching into more premium categories. The main categories driving this are world lager, which has grown 11% volume and 15% value, and stout, which has grown by 16%

volume and 22% value in the last 12 months1

“We are also starting to see some polarisation, as guests impacted by cost-of-living increases are adopting different strategies to save money, whereby we can see that 40% of guests are drinking fewer, but higher quality drinks2,” she adds.

Similar to beer, premiumisation is also a key driver of growth in the cider category,

as Sally McKinnon, Head of Marketing at Westons Cider, explains, “Cider is certainly contributing to the success of total LAD in the on-trade3, with recent growth driven by an increasing consumer preference for premium, quality products.

“Premiumisation in the cider category is certainly not a new phenomenon, in fact it’s a long-term trend that’s been gaining momentum for more than five years now. Both categories play into the shift towards drinking ‘less, but better’ and a consumer interest in seeking out quality brands with a provenance story,” she adds.

Stocking premium and super-premium beer and cider offerings at your venue allows you to meet consumer demand, and drive sales at the same time. John tells us, “Stocking premium and super-premium drinks reflects positively on the outlet and re-enforces to consumers that they are getting a quality experience worth paying more for. The cost-of-living crisis has, of course, meant more drinking at home for many consumers. But they still enjoy trading up to more premium options when out in pubs and bars, despite having less disposable income, seemingly considering them a permissible treat.

“Also, trading up your customers to more premium brands will drive more revenue into the till. Based on recent CGA data, operators can charge £1 more per

pint for super-premium brands, when the incremental cost for the operators is on average £0.34 per pint, so driving better profit margins for you, whilst keeping your customers happy,” John adds.

While offering premium beer and lagers are key to satisfying guests and maximising revenue, it is important to ensure that your range of brews is diverse and appeals to a wide range of customers. John reveals the importance of stocking some ‘everyday’ beers alongside the premium SKUs, as he explains, “Whilst there is undoubtedly a growing trend towards premiumisation, we’d always advise outlets to have some everyday beers and ciders on offer, to ensure they are catering for all consumers and not missing out on any potential sales.

“The key thing for outlets is to ensure they appeal to their own specific customer demographic and give them the opportunity to trade up if they want to. Finally, it’s also always important to cater for the increasing number of customers who are looking for moderation.”

Angie shares this opinion, and urges that, “It’s important that venues have a broad

Having the right offer on draught and in your fridge is key to getting consumers through the door.

range of beer styles to ensure all key occasions and needs are met, as occasions and dayparts are changing, along with guests’ relationship with the trade.

“With family-led visits and treat occasions growing, this provides an opportunity for venues to offer trade-ups into more premium options. Thursdays and Sundays are also growing in popularity for visits, offering a clear opportunity to attract more guests, more often4. This means a licensee needs to ensure they have a wide range, such as premium and world lager, cask ale and no and low options, to cover the different needs of their customers.”

The same goes for the cider category; to maximise footfall and consumer spend, it is important to offer a plethora of different brands

and styles, such as different apple varieties and flavours, as well as a selection of both draught and bottled offerings.

Gabe Cook, The Ciderologist and Head of Cider Judging at The International Brewing & Cider Awards, explains, “I believe the key step to encourage more guests to explore the diverse cider category is to have a range of ciders readily available, and not just stick with the mainstream on tap or fruity bottle, as you’re limiting your opportunities.”

Providing some cider-inspiration, Sally at Westons Cider, tells venues how to make the most out of their cider offerings, and says, “If space allows, we recommend having a premium and crafted cider on draught throughout the warmer months, alongside packaged, fruit cider in the chiller to maximise profits.

“Bottled ciders – which represent one in four serves5 – are now dominated by fruit flavours (+3.8% in volume vs 0.6% for total packaged cider)5, so should make up the majority of fridge facings,” she adds.

Offering guests something unique, such as innovative new cider flavours, especially

as we enter the warmer months, is an effective way to reach both the new, and avid, cider drinker.

Lucy Farrell, Category Manager at Kopparberg, explains, “Innovative flavours, such as Kopparberg Summer Punch, entice existing customers, keen to try new products, and attract new customers who are drawn in by the excitement. Keeping your range exciting will set you apart from other bars, giving customers a reason to choose your venue over others, leading to an increase in footfall.”

Furthermore, offering innovative and fruity cider flavours can provide the opportunity to attract a ‘cross section of drinkers’.

James Palmer, Head of on-trade at Thatchers Cider, provides some valuable insight, sharing that, “Research shows that 38% of draught fruit cider drinkers and 42% of packaged fruit cider drinkers also drink cocktails – representing a real opportunity for operators to capitalise on the Fusion font through introducing an exciting fruit cider cocktail menu.

“Premium fruit ciders are also thriving, as drinkers move away from the post-lockdown cocktail boom and look for flavour variations within cider as a more affordable option. Thatchers Fusion fruit ciders are attracting a cross section of drinkers, over-indexing in Gen Z and Millennials4

“With its three-in-one font, offering Blood Orange, Cloudy Lemon and Apple and Blackcurrant infused ciders, you increase consumer choice and offer improved visibility on the bar versus the fridge. Importantly the Fusion Font adds excitement, not only through increased flavour options, but also by introducing quality theatre to the bar,” he adds.

Looking for that new cider flavour to really drive sales this summer? Kingfisher drinks has recently announced the rebrand of its Peacock cider brand, available to pubs, bars and restaurants from the beginning of March.

Reinvented with a brand new and modern design, the new bottles of either Apple or Mango & Lime cider are the perfect addition to catch guests’ eyes and drive sales in the coming summer season!

Andy Sunnucks, Senior Brand Manager at Kingfisher Drinks, explains, “Although Peacock is probably best known within the Asian dining occasion as a complement to spicy food, it’s also a great cider in its own right and is regularly found in a growing number of outlets. We’ve recently carried out a survey with OnePulse, which showed 60% of cider drinkers prefer flavoured cider

and 87% are happy to pay more for a better-quality product, so we’re confident this new look will broaden the consumer appeal still further.”

Another cider brand set to make waves this summer, Kingstone Press, Aston Manor Cider’s leading UK on-trade cider brand, is back!

Available on draught, the award-winning cider will return in both its traditional apple and wild berry flavours. Rolling out to the on-trade from the 1st of March, available exclusively through HB Clark, Kingstone Press is a great choice for venues looking to offer guests a quality, yet delicious, serve as we enter the cider season.

When it comes to diversifying your beer menu, and therefore maximising consumer appeal and revenue, it is important to not complicate your offerings with duplications. Ben Lockwood, On Trade Customer Marketing Manager at BrewDog PLC, urges venues to, “Avoid duplication wherever

you can. You want to offer your guests the greatest breadth of range possible, with obvious ladders for premiumisation and clear roles for every beer on the bar. Don’t fall into the trap of pouring too many lagers that are close to being the same, or having all your craft taps pouring similar IPAs.

“Think about using national craft to anchor the category, before layering on top a New England IPA like Hazy Jane, or something local, and consider whether Alcohol Free on draught could be something memorable that enhances the experience for your site.”

1. CGA OPM MAT P13 2023 (30/12/23)

2. CGA Cost of Living Consumer Pulse (1,006 UK&I Consumers) December 2023

3. 0.5% (Volume) and 0.1% (Value), CGA OPMS MAT to P12 02/12/2023

4. CGA Brandtrack Oct 23

5. CGA OPMs MAT P12 (02/12/23)

Adding Sparkle to Serves

NELSON’S ADVANTAGE GLASSWASHERS OFFER WET-LED VENUES SPARKLING RESULTS, AND A FLAWLESS POUR FOR THE COCKTAIL TRADING COMPANY!

Nelson’s Advantage range of glasswashers is designed to suit the most challenging demands of busy bars and restaurants. Advantage promises an exceptional build quality, superb results and ongoing reliability.

With reliability at its heart, the design and build quality of Advantage glasswashers will cope with the most stringent demands of the hospitality industry. Construction

throughout is from high grade AISI 304 stainless steel, ensuring durability while all internal components are meticulously trialled to guarantee their efficacy throughout the life of the machine.

Advantage was developed with a major focus on energy efficiency and sustainability. The machines use less water, energy and detergent than many comparable models, without any compromise on quality or performance,

CASE STUDY: THE COCKTAIL TRADING COMPANY

Advantage glasswashers are designed for today’s forward-thinking operator.

Quiet operation is important for front of house siting and Advantage glasswashers operate at just 58 dBs, a sound equivalent to gentle rainfall. And, Advantage is gentle in operation too. All wash cycles begin with a soft start before gradually increasing to full intensity, thereby allowing even delicate glassware to be washed completely safely.

www.nelsonwashonline.co.uk

The three founders of The Cocktail Trading Company have, between them, amassed an impressive 40 years of bartending experience! And it shows. Numerous reviews enthuse about the innovative cocktail menu, along with the bartenders’ skills in creating both classic and original drinks, the eclectic glasses and the relaxed, feel-good ambience.

Presentation across The Cocktail Trading Company’s bars is an art form with drinks served in a diverse range of glassware, alongside several more unusual receptacles, each carefully chosen to enhance the customer’s enjoyment of their drink.

To maintain this level of creativity and artistry, behind the scenes there are meticulously devised systems in place to ensure order is maintained, and one of the most important of these is glasswashing.

Explains Andy Mil, one of the founders, “We’ve all worked in multiple bars over the years, and we’ve all used just about every make of glasswasher there is, but the brand we unilaterally agree is the best is Nelson, which is why we’ve got their machines across all our bars.

“We like the built-in softeners as we’ve got no space for any external fittings under the bars. We like the fact that they’re incredibly easy to use and clean and, best of all, we love their reliability. Plus, on the odd occasion we’ve needed help, we’ve not had to wait for more than a few hours for a Nelson engineer to turn up and fix the issue.”

The Cocktail Trading Company is based in Shoreditch with its sister sites - Murder Inc. London and The Royal Cocktail Exchange based in Soho and Fitzrovia. The team is also involved in two collaborations - Her Majesty’s Secret Service and Filthy X111 in Bristol.

Tsingtao Signs New UK Distribution Deal

CHINA’S TSINGTAO BEER AWARDS UK LICENSE TO LEC BEVERAGES FOR THE SALE AND DISTRIBUTION OF ITS BRAND IN PARTNERSHIP WITH IN GOOD COMPANY.

Previously managed by C&C Group, Tsingtao has newly awarded its UK business to LEC Beverages Group, which in turn has entered into a joint venture with In Good Company to help distribute and sell the brand.

In August 2022, In Good Company acquired Fourpure and Magic Rock, bringing the brands back into British ownership. Since then, the business has made a number of strategic changes which have buoyed profitability and helped it grow at pace. It’s current portfolio of brands now includes the exclusive license for non-alcoholic craft beer brand Big Drop, and non-exclusive sales of craft brand People’s Captain, which is known for its foundation raising proceeds for UK mental health initiatives.

Tsingtao Beer, which is a well-hopped

standard pale lager (4.7% ABV), will continue to be produced at Tsingtao Brewery Co’s facility in Qingdao, China, before being shipped to the UK to provide a truly authentic Chinese beer. In terms of Tsingtao Beer’s current distribution, it is available in M&S, as well as having a strong foothold across wholesale and hospitality, proving particularly popular at Chinese restaurants.

Founded in 1903, Tsingtao Brewery Company Limited is headquartered in Qingdao, the People’s Republic of China. It is publicly listed both on the Hong Kong and Shanghai Stock exchanges, and is the manufacturer, marketer and distributor of flagship beer brand Tsingtao as well as dozens of other regional brands. It is the best-known Chinese beer internationally with sales and distribution covering 100+ countries worldwide and is the No.1 imported Chinese beer brand in the U.K.

Nelson Advantage glasswasher

Nelson Glass-Dry

Hanami

IN LINE WITH THE NEW SEASON AHEAD, LUCREZIA FROSUTTO, HEAD MIXOLOGIST AT POCKETSQUARE SKYLINE BAR AND TERRACE, SHARES AN EYE-CATCHING SERVE, HANAMI – A FLORAL COCKTAIL INSPIRED BY THE BUSTLING COLUMBIA ROAD FLOWER MARKET.

Hanami is part of a collection of eight ‘East London marketinspired cocktails’ that make up the new cocktail menu at PocketSquare, which sits on the ninth floor of the Hyatt Place London City East Hotel in Whitechapel. From the bar’s location in the heart of east London, the team and I looked to the area’s local markets to inspire the latest menu. The cocktails dip into East London’s history and contemporary culture to showcase the stories and wares of the city’s much-loved markets.

The cocktails each pay homage to a different market; from the historical Roman Road and Old Spitalfields to the food lovers’ havens of Brick Lane and Whitechapel. A favourite cocktail on the menu is the floral Hanami, influenced by the renowned Columbia Road Flower Market, known for being a hot spot for Londoners and tourists.

Every Sunday the market overflows with people, flowers and the calls of East End florists.

Hanami captures the colours and scents of the flower market, balancing delicate floral notes together with green tea and citrus. The cocktail’s name – Hanami –refers to the Japanese traditional custom of enjoying the transient beauty of flowers, and this is something that I wanted to capture in this elegant drink.

The Roku Gin based cocktail brings together an in-house made flower cordial, bitter honey aperitif Beesou and a dash of lemon juice topped up with green tea soda. Roku Gin is perfect for this cocktail, with its distinct taste of Sakura flowers lending floral notes to the drink.

The flower cordial is created in-house with loose leaf Hibiscus tea, caster sugar, water, orange peel and star anise. In creating the cocktail, there was a focus on simplicity and harmony of flavours, with the hint of orange elevating the flavours of the main ingredients.

Drinking the Hanami is an all-round floral sensory experience, from the hint of lavender essence to the sweetness of the floral cordial and balancing green tea. As a cocktail inspired by flowers, it also had to be a visually beautiful cocktail – a striking pink-orange in colour, the drink is garnished with a sugar strip featuring edible flower petals. Served in a martini glass, the drink is garnished and finished with a final spray of lavender.

We look to incorporate sustainable practices into each of the cocktails on our menu by reusing ingredients, reducing single plastic packaging and making many of the ingredients in-house. Lavender and hibiscus are both used for the infusions to add flavours to the cocktail, and are later used in the garnish. Loose leaf tea is also used to avoid single plastic packaging and to move towards an eco-friendlier process.

As a major fan of cocktails, I believe Hanami has the right balance where you can enjoy a light, floral, but not too sweet, cocktail, with the slight bitterness of the green tea soda making it perfect for an aperitif. Sustainability is key at PocketSquare and we wanted to get creative by reusing ingredients; our lavender and hibiscus are used again in the

process as a garnish, for a finishing touch on the Isomalt strip completing the cocktail. All the cocktails on the market-themed menu have playful garnishes as a further nod to the goods the stalls are known for.

At PocketSquare, guests can feast on a Sicilian aperitivo menu alongside their cocktails. With the delicate Hanami, we suggest ordering the Fritto Misto; crispy tempura seafood and courgettes with black ink aioli.

www.pocketsquare.london

Hanami captures the colours and scents of the flower market, balancing delicate floral notes together with green tea and citrus.”

HANAMI

INGREDIENTS:

• 40ml Roku Gin

• 20ml homemade flower cordial

• 10ml Beesou

• 5ml Lemon Juice

• Homemade green tea soda

• Homemade lavender essence

• Sugar strip with flower petals –lavender and hibiscus

METHOD:

Mix Roku Gin with flower cordial, Beesou, lemon juice and top up with green tea soda. Serve in a martini glass with a sugar strip topped with edible flower petals to garnish. Finish with a spray of lavender, and serve!

Uniting Hospitality

CONNECT WITH THE DRINKS SECTOR AT FOOD, DRINK & HOSPITALITY WEEK 2024 – THE GO-TO EVENT FOR PUB AND BAR OPERATORS.

Food, Drink & Hospitality Week, the UK’s biggest celebration of industry innovation, is set to welcome the pub & bar sector to ExCeL London on 25-27 March for three busy days of networking, inspiration and streamlined product sourcing.

A newly launched umbrella brand for 2024, Food, Drink & Hospitality Week encompasses IFE Manufacturing, IFE, The Pub Show, HRC and International Salon Culinaire and has countless opportunities for pub & bar operators to elevate their customer experience, grow their business and expand their product range.

In Drinks @ HRC & IFE, visitors will have the opportunity to meet with a number of quality drinks suppliers including Bespoke Beverages, who will be showcasing a range of sophisticated Fitch & Leedes mixers with flavours such as passion fruit and lemonade, pink tonic and rock shandy, a new take on the timeless bittersweet mix of soda, lemonade and bitters.

Plus, in HRC, visitors can meet with innovative hospitality tech providers, leading professional equipment suppliers, quality design & decor brands and a wide range of food & drink products for the hospitality and foodservice sector.

This year will also see a significant expansion to The Pub Show, with an all-new programme of content created in partnership with the British Institute of Innkeeping (BII).

BII CEO Steve Alton commenting: “For anyone in the industry, taking time out of your business to network, attend panel discussions and source new suppliers is a must, and The Pub Show will be a key date in the calendar for the extended BII team of colleagues, partners and ambassadors.”

Day one on The Pub Stage will kick off with a roundup of some of the major trends set to define the hospitality sector in 2024, hosted by KAM Managing Director Katy Moses, joined by panellists Karl Chessell, Director at CGA and Ollie Coulombeau, Manager at The Turk’s Head, Twickenham Coulombeau comments: “After navigating the highs and lows of 2023.

I’m thrilled to join the ‘Hospitality Trends: What to look for in 2024’ panel. I’m looking forward to cutting through the noise and hearing some authentic opinions on how to keep your competitive edge over the next year.”

This will be followed by a session on supporting the health & wellbeing of pub teams hosted by Molly Davis of the BII with panellists Paddy Howley of So Let’s Talk and Kayleigh Fox of the Licensed Trade Charity.

The stage will also see discussions on the growth of low & no with KAM’s Blake Gladman and Laura Willoughby of Club Soda, a look at the changing face of the on-trade by Kantar’s Alex Brown, an examination of how the industry can put the spark back into pub careers with BII’s Steve Alton, Tyler Davidson-Joyner of The Skills Network and Dawn Lawrence of HospitalityJobsUK, and a presentation on quality assurance for pubs by Simon Numphud of AA Media.

In addition to a packed seminar programme, The Pub Stage will also be hosting fun filled bingo nights and pub quiz sessions run by Simon Wilson of Hashtag Hosts.

Find out more about everything happening at this year’s event, and register for your complimentary trade ticket, at fooddrinkandhospitalityweek.co.uk.

The Return of Round Table Talks

AFTER ITS SUCCESS IN 2023, THE MASTER OF MALT TRADE ROUND TABLE TALKS ARE BACK! LIAM BELTON, TRADE LEAD, TELLS US A LITTLE MORE ABOUT THE UPCOMING EVENTS.

The Master of Malt Trade Round Table Series welcomes some of the leading figures in the drinks retailing industry to discuss their learnings, tips and advice for suppliers, producers and brands, no matter where they are in their lifecycle.

Each unique event is curated around a key theme and a specifically selected panel. Their first, which took place last year, was “Customer, Consumer & You”, which focused on starting the journey of getting products into stores, behind bars, and into customers’ hands. It proved an overwhelming success, leading the team to present a series that will run throughout 2024.

The next talk is locked in for Monday, March 25th and is entitled “I’ve got the listing, what’s next? Marketing in a modern drinks world.” It welcomes a line-up of key buyers, decision makers and industry experts who will offer insight into how to maximise the opportunities that come with trading across multiple drinks channels. In the changing face of the marketplace, what makes successful campaigns and how do

you make the most of your listings when budgets are tight. You can sign up by going to Master of Malt Trade or their Eventbrite page .

“The Round Table Series was born from the feedback we were receiving externally from brands, producers and suppliers, especially those who are independent or just starting their journey,” explains Liam Belton, Master of Malt Trade Lead.

“They are finding it increasingly difficult to navigate the rapidly changing landscape of drinks retailing, both from an on and off trade perspective - if other wholesalers won’t offer this insight or support, then we should. Since the double whammy of the economic climate and duty increase, we’ve seen significant changes in stock holding, cash flow and staffing, which has had a knock-on effect on suppliers as they struggle to navigate a much more risk averse marketplace.”

The events aim to support those who are bringing products to market as, without them, the Master of Malt Trade team believe there would be no base materials for innovation in the drinks world. They

believe it is a key role of a wholesaler to support every aspect of the industry. Their first event saw speakers from Master of Malt, Maverick Drinks, BlackRock whisky bar, the Wells & Co Group, as well as Ninth House PR and Storm Communications.

Belton goes on to say “We wanted to utilise our network and expertise, so hosting a series of discussions aimed at supporting, educating and offering insight to suppliers across the rapidly changing consumer drinks landscape makes total sense. Whilst we see some incredible workshops and panels aimed at the ontrade, we have not seen the same activities for suppliers and so wanted to step in.”

Master of Malt Trade is an award-winning wholesale supplier that stocks and delivers an almost unrivalled range of over 15,500+ international and craft spirit and drinks brands. From bars, restaurants, nightclubs and hotels, to independent retailers, wholesalers and events companies, Master of Malt Trade is here to support the hospitality industry.

Go to Master of Malt Trade or their Eventbrite page to sign up.

Design

WE DELVE INTO THE WONDERFUL WORLD OF DESIGN, REVEALING THE CRUCIAL ROLE OF STRIKING, YET COMFORTABLE, INTERIORS WITHIN WET-LED VENUES.

Spectacular Spaces

MADDALENA SOMMO, CLARIDGE’S RESTAURANT BAR SUPERVISOR, SHARES FIVE MUST-HAVE FEATURES FOR A FULLY FUNCTIONAL, YET AESTHETICALLY PLEASING, BAR AND BACK BAR.

THOUGHTFUL LAYOUT

Ensure an efficient layout of your bar to allow for easy movement of bartenders. It is important that bartending teams have enough space to move freely behind the bar, and adequate counter space for preparing serves. For guests, ample space on bar counters and comfortable bar stools are essential! Strategically place storage for supplies to maximise efficiency and ease, and clear pathways between the counter stools and bar tables for a clear pathways for customer flow. Sofas, chairs and bar tables must also be comfortable for guests, which will increase time spent, leading to maximised revenue.

MUSIC AND LIGHTING

Both of these elements play a crucial role in shaping the atmosphere and overall experience for guests. Music can enhance mood, whether you want to create a a lively and energetic atmosphere or set a relaxed and intimate vibe for a more laid back evening. The choice of lighting and music can also reflect the venue, or brand’s identity. For example, a trendy cocktail bar might feature contemporary music and stylish lighting to convey a sophisticated vibe.

FUNCTIONAL EQUIPMENT

Equip the bar with essential tools and equipment to support efficient operations. This includes items such as a freezer to store glasses and a quality ice maker, as well as a range of different glassware for serving an array of drinks. The most useful tool I have behind the bar is the thermomix, which is needed for almost all the preparation, such as syrups, honeycomb, fruit leather, cordials and more.

QUALITY MATERIALS AND FINISHES

Choose high-quality materials and finishes that not only enhance the aesthetic appeal, but also ensure durability and ease of maintenance. Incorporate ample storage solutions to keep supplies well organised and easily accessible. This includes shelving for liquor bottles, cabinet and drawers for storing bar tools and accessories and refrigerators for chilling beverages.

FRIENDLY STAFF

A great bar is nothing without great staff. Hospitable bartenders and front of house staff are essential to the functionality of a bar, as they provide excellent customer service, leading to increased guest satisfaction. When guests feel valued and well taken care of, they are more likely to return and recommend the bar to others, increasing sales and helping the bar to gain a positive reputation within the community.

Setting the standard for your bar system

Hygiene, efficiency and aesthetics

Shine Catering Systems works with you to design the most effective bar system for your needs, prior to manufacturing it in our state-of-the-art production facility, ready for installation. Our one stop shop providing complete confidence in the quality, efficiency and hygiene of your bar.

End to end solution from design to installation

Focus on design, aesthetics and quality

Experienced consultants to consider your needs

Under-bar system laser cut from 304 grade stainless steel in bespoke or modular configuration

Hand assembled with quality checks as standard Shop fitted service with selection of finishes available

A New Lease of Life

WE TAKE A LOOK AT THE ROLE OF DESIGN WITHIN WET-LED VENUES, SHARING HOW SUBTLY REFRESHING YOUR INTERIORS CAN OFFER A PLETHORA OF BENEFITS TO YOUR BUSINESS.

Interiors play a huge role in the guest experience, and can be the deciding factor in whether or not customers choose to return for another drink and share your venue as a recommendation to friends; the drinks and service could be amazing, but, if the interiors are uncomfortable, or the ambience dull, guests will always be left disappointed.

To stand out from competitors, and stay ahead of the curve, it is important for venues to consider how they can refresh and renew their interiors to guarantee an exceptional guest experience, and bring a plethora of benefits to their business.

Speaking on the importance of design within hospitality venues, Leanne Armstrong, Creative Director at Black Ivy, explains, “It is crucial for operators to refresh their interiors to stay ahead of the game in today’s market. In a world of instant gratification and access to new trends at the touch of a button, bars need

to stay ahead of the curve by capturing the attention of customers who are seeking new and bolder experiences.”

Nicky Bagga, Director of BOXX Design Studio, agrees, sharing the benefits of refreshing design aspects to venues, explaining, “Staying current and updating interiors helps a bar stand out among the competition, maintain relevance, and ensures long-term success.”

Providing valuable insight, Nicky also reveals how interiors can be a powerful tool in communicating a brand’s identity, reaching desired demographics, and more. She says, “A bar’s interior is a huge part of its brand image and reputation. Refurbishment can provide an opportunity for generating buzz; customers love sharing their experiences, leading to increased online visibility.

“Outside of the aesthetic benefits, refurbishment also provides an opportunity for adapting to a change in demographics, ensuring compliance and safety, as well as redefining the standard/quality within a venue,” she adds.

To effectively breathe new life into your venue with subtle design changes, identifying the ambience you want to create, your brand’s identity and your desired demographic, is crucial.

Doug Barr, Business Development Manager at Woodberry, urges venues to keep in mind the function of their establishment when considering design changes, and states, “You know your customers and venue best. What is the most important factor that will keep attracting guests into your venue and spending more of their money with you?

“If you’re a sports bar, the function and comfort of your furnishings might be more important than the look – can they see the

Staying current and updating interiors helps a bar stand out among the competition, maintain relevance, and ensures long-term success.

screen? If you’re a higher-end cocktail bar, then your furnishings and interior design are so important to differentiate your venue and attract new customers in,” he adds.

But where do you start in breathing a new lease of life into your bar? Leanne from Black Ivy explains that, “Subtle changes can be made without breaking the bank or altering the brand identity, and they can be as simple as changing the paint colour, updating the artwork, rearranging the layout to enhance the customer experience or adding more covers.

“These simple things can be done to breathe new life into a venue without altering the original character or charm.”

Tequila Wilson, Senior Account Manager at Cult Furniture, agrees, stating that subtle

interior changes are the way to go. “It’s all about the understated design changes. Whether it’s updating your lighting, adding some new artwork, or rearranging the layout; these small tweaks can breathe new life into your space while still staying true to your brand,” she comments.

Lighting plays a crucial role in setting the mood in bars and, with an endless possibility of different styles and colours, updating your lighting system is an effective way of breathing new life into your venue.

Director and Designer at Fritz Fryer Lighting, Simon Wallis-Smith, shares the importance of appropriate, yet effective, lighting within wet-led venues, and says, “A well-conceived light scheme is essential in this super competitive industry. The lighting scheme sets the tone and mood of any venue. Get it wrong, and it will kill the atmosphere.

“You want your clients to feel relaxed and comfortable and, along with other interior elements, the lighting is a key factor. Sometimes, simple additions and changes can make all the difference,” he adds.

When it comes to lighting, it is not necessary to change the whole light fitting to achieve a brand-new look; simply swapping out the bulb with an alternative wattage, filament style or colour can completely transform venues.

Simon reveals, “It is possible to refresh a scheme by simply changing lamps to create the right mood, for example 2200k-2700k.”

Looking further into simple, but effective, lighting swaps, Simon advises venues to

introduce different lighting styles to create a layered-effect that can add to the overall ambience, and further ‘illuminate’ your brand’s identity.

“If the vibe is industrial, and there are exposed cable trays and conduit, pendants and wall lights can be introduced fairly easily to create the all-important multiple layers of illumination. If suitable, the introduction of free-standing lamps with soft fabric shades will help to create that club/lounge feeling for your guests. None of these additions need to be complicated or expensive,” he explains.

While visually-striking design features are effective in creating exceptional guest experiences, what about the other senses

– how can these be targeted to offer guests something exceptional?

EcoScent specialises in elevating wet-led venues’ guest experience, driving foot traffic, and increasing revenue streams through the strategic integration of fragrance and scent delivery systems.

Targeting guests’ olfactory sense, EcoScent products offer a plethora of benefits to wet-led venues, creating a lasting memory in guests’ minds, enticing new customers and ensuring repeat visits.

John Mendes, Marketing Manager at EcoScent, explains, “EcoScent’s cuttingedge scent systems can be wireless, wall-mounted, battery or mains-powered and Bluetooth-enabled, offering a hassle-

free solution to enhance bar ambience and guest experiences. With customisable fragrances, advanced controls and efficient distribution, our scent machines craft a memorable environment that keeps customers returning, whilst also offering a solution to common odours at bars.”

Adding a layer of fragrance to your venue can offer a new dimension to the overall drinking experience for guests, and fully customisable EcoScent products are the perfect subtle design change to stand out from competitors.

John continues, “Our successful collaborations with bars include: infusing Lucia Wine Bar & Grill with Jasmine, Sandalwood and Citrus; instilling an Oudh & Sandalwood luxury fragrance at Inca London; fresh Bamboo at KU Bar Soho and infusing Zocalo Soho with Lemongrass. Scent marketing can influence customer behaviour, stimulating appetites with food-associated scents and fostering relaxation with calming aromas, thereby enhancing overall guest satisfaction and engagement.”

Looking to where all the magic happens, the main bar and backbar – this is a crucial area to consider when looking to revamp your venue for the better.

Matt Summers, Head of Design Sales at Shine Catering Systems, advises venues to consider swapping out bar systems with more functional and efficient options, by

saying “Give yourself the option to make changes for a new lease of life in your bar by choosing modular configuration for the bar system, which means you can easily swap out ice trays, drip wells, sinks, basket holders and storage as required.

“Investing in a new bar system is a big decision but, with modular configuration, you can change to suit new menus, or based on feedback from staff members; if you feel you need fewer ice trays and more storage, for example,” he adds.

As we enter the new season, it is also important to allocate some thought to your venue’s outdoor space – just in time for the increased footfall that the warmer months bring.

Doug at Woodberry reveals the importance of outdoor terraces and rooftops to venues and, subsequently, why these should be areas to consider when revamping. He states, “Outdoor spaces maximise your hospitality capacity, and can give you competitive advantage when customers seek alfresco venues.

“Create an easy flow between indoors and outdoors, use indoor/outdoor furniture that can be easily moved where needed, being conscious not to block exits or cause bottlenecks to get outside. Provide shelter over your space and it can be enjoyed no matter the British weather!”

How often should you be making these design changes? Well, this depends on the venue! Tequila at Cult Furniture explains, “When it comes to how often you should update your interiors, there’s no onesize-fits-all answer. But, staying on top of trends and making periodic updates can keep your bar feeling fresh and exciting. As for furniture replacements, it’s all about maintaining comfort and aesthetics, so don’t wait until things start to look tired before making a change.”

Leanne advises venues to keep a close eye on interiors, and make changes when they see fit. She also believes that monitoring revenue, and adopting new interiors when there are dips, is an effective way to attract new custom. She states, “Major refurbishments should be every 10 years, but refreshes need to be done when certain areas are looking tired and revenue is dipping – which may seem counterproductive, but a refresh can draw in new customers!”

Ultimately, when it comes to revamping your bar, subtle design changes are key. From lighting to fragrance, these additions, though small, can have a huge impact on your venue’s ambience, and are crucial in providing guests an unparalleled experience.

Whether it’s updating your lighting, adding some new artwork, or rearranging the layout, these small tweaks can breathe new life into your space while still staying true to your brand.

The Art of Design

EMMA CAMPBELL, MARKETING MANAGER AT LANCHESTER WINES, REVEALS THE RELATIONSHIP BETWEEN DESIGN, QUALITY AND PHYSICAL APPEAL OF WINE OFFERINGS, SHARING INSIGHT TO CONSIDER WHEN CHOOSING THE BEST SELECTION OF REDS, WHITE AND SPARKLING’S AT YOUR VENUE.

The most important thing to remember designing a wine brand is that everyone wants a bottle of wine that looks more expensive than it is.

People tend to buy with their eyes so if we can create a bottle that bars are proud to display and that catches a customer’s eye, then that’s our initial opening to a purchase. Of course, the wine has to be great quality and at an attractive price point, which our purchasing team works incredibly hard to achieve. So, creating a brand that does credit to the months or years of hard work that goes into every bottle of wine before it even reaches the customer, is paramount.

There are some design techniques used to create the impression of a high quality, expensive bottle of wine, such as an expensive label or a heavy glass bottle with a deep punt – depression in the bottom. But it’s important to remember that these are aesthetics; it does not necessarily guarantee quality.

Heavier bottles were traditionally used to signal quality; however, many producers are switching to lighter bottles to reduce the carbon footprint of the wine as it travels. This statement doesn’t include bottles for sparkling wines, such as Champagne, which are made with thicker and heavier glass to withstand the pressure created by the wine as it carbonates during the second fermentation process.

One of the more useful design techniques used by brands is to incorporate images of the wine’s perfect food pairing on the

bottle. For example, our The Brand Malbec pairs perfectly with a steak, so we’ve shown a picture of a bull on the front, whereas Sauvignon Blancs often depicts fish or the ocean as this is also a perfect food match.

If you were to remove the label, effectively every bottle of wine looks the same and there’s no way of knowing the quality of wine inside – which is why it’s crucially important to develop a strong relationship with your wine supplier. Trusting your wine supplier and working together to taste the wines and develop a strong wine list is the only way you can guarantee a quality wine.

Ultimately, it’s important to remember your customers will only buy a bad bottle of wine once, no matter how amazing the design or heavy the bottle.

www.lanchesterwines.co.uk

Elevate Your Space

WITH CULT FURNITURE’S MADE TO ORDER RANGE, VENUES CAN CREATE INTERIORS TAILORED TO THEIR AESTHETIC, ALIGNING WITH THEIR UNIQUE BRAND IDENTITY.

As the heartbeat of any bar, the ambiance and design play a crucial role in attracting and retaining visitors. Capturing the essence of your establishment through carefully selected furniture can make all the difference in creating an unforgettable experience.

With a commitment to providing designled furniture that is accessible to all, Cult is a renowned brand that offers a wide range of products suitable for bar venues. Cult’s Made to Order range, offering bespoke design to fit your unique vision.

Why settle for off-the-shelf options when you can create pieces tailored specifically to your bar’s aesthetic?

Cult’s Made to Order range allows you to choose from a variety of upholstery and wood finishes, ensuring that every detail aligns with your unique brand identity. Whether you prefer elegant and modern like the Trent Bentwood Dining chair or classic and timeless like our Wand Wooden dining chair, we will find the right style for you with your business in mind.

Imagine the impact of dining chairs and bar stools that perfectly complements your bar’s colour scheme or tables crafted to match the ambience you’ve worked so hard to create.

We are strongly committed to quality which means you can trust that your custom pieces will stand the test of time,

Capturing the essence of your establishment through carefully selected furniture can make all the difference in creating an unforgettable experience.

even in a bustling bar environment. From durable materials to expert craftsmanship, every piece is built to last, ensuring that your investment pays off for years to come.

Cult’s trade website makes the ordering process seamless and convenient. Our dedicated trade team is always available to assist you every step of the way, ensuring a stress-free experience from start to finish.

Elevate your bar’s aesthetic and create a truly unforgettable experience for your guests with Cult’s Made to Order range. Visit their trade website today to explore the endless possibilities and take the first step towards transforming your space.

www.cultfurniture.com/trade

Brighten Up Your Indoor Area for Spring

SPRING IS JUST AROUND THE CORNER, MAKING NOW THE BEST TIME TO PREPARE YOUR ESTABLISHMENT FOR THE BUSIER SEASONS. WOODBERRY OFFERS SOME TOP TIPS ON CREATING WELCOMING SPACES FOR CUSTOMERS.

ADD SOME COLOUR

Whether you prefer opulent hues or bold and bright tones; adding some colour will help to turn any space from dull to atmospheric. We have seen ‘dopamine décor’ and ‘opulent décor’ make its mark in hospitality sectors. From family friendly restaurants opting for bright, primary colours to bars going with a glamorous 1920’s feel.

Woodberry offer a range of bespoke furniture that can be customised to suit your brand.

STYLE AND FUNCTIONALITY

While the appearance of your establishment is important, so is the functionality. This means considering how easy it is to clean the furniture. For example, faux leather upholstery may be a better option near bars as any spills are easy to wipe clean and smells aren’t going to linger.,

You should also consider the layout of the space, and the durability of the furniture.

LISTEN TO YOUR CUSTOMERS

Responding to customer need is the best way to prepare for a busy season. For example, if more couples are coming in rather than large groups you may want a larger zone with 2-seater tables and

mood lighting to offer a more romantic experience.

The Woodberry team are experts in creating a stylish and functional space that responds to customer need. Get in touch today to discuss your requirements: Call 01926 889922 and browse indoor at www.woodberry.co.uk/indoor.

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The K Bar

OOZING ELEGANCE AND EXCLUSIVITY, THE K BAR AT THE KENSINGTON HOTEL IS LONDON’S NEXT UPCOMING DESTINATION BAR. ADRIAN GONZALEZ PARRONDO, BAR MANAGER OF THE K BAR, TELLS US MORE ABOUT WEST LONDON’S HIDDEN GEM, SHARING DETAILS OF THE TEAM’S IMMACULATE APPROACH TO PROVIDING GUESTS A QUALITY, YET HOME-FROM-HOME, EXPERIENCE.

PLEASE TELL US ABOUT THE K BAR, DETAILING MORE ABOUT THE CONCEPT AND APPROACH.

The K Bar is the main and only bar at The Kensington Hotel. It’s a gorgeous cocktail bar with a cosy, sophisticated ambience. It gets quite dark in the evenings, providing a relaxing atmosphere where guests “feel at home.” It’s reminiscent of a living room in your house, the perfect little spot to sit down and have a drink in the evenings.

We want all our guests to have a memorable experience filled with “wow” moments. The essence of The K Bar lies in creating these unforgettable narratives during every visit.

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

We wanted to create a brilliant new cocktail menu that would provide a memorable guest experience. When Jonatan Bou Guardiola, our Head Bartender, the team and myself, were brainstorming ideas, I looked down at one of our tables and saw my reflection, which is what ultimately inspired the menu.

Our innovative “Reflections” cocktail menu is presented in a sleek black jewellery box. As guests open the box, they discover a menu of 16 cocktails reflected off a mirror inside. It’s a playful way to present the

menu and invites guests into a mysterious world, enhancing a sense of discovery. Each drink reflects stories from different eras, countries, cultures and customs that contribute to a memorable guest experience. We take great pride in using our own house-made picklings, sherbets, bitters and infused liqueurs in each of the cocktails.

PLEASE TELL US MORE ABOUT THE BAR’S DÉCOR AND FURNISHINGS; HOW DOES THIS COSY, YET HIGH-END SPACE, ELEVATE THE GUEST EXPERIENCE AND PARALLEL THE EXCEPTIONAL SERVES?

The ambience of The K Bar is set by its elegant décor – the oak panels, polished

brass accents, mirrored walls and slate floor lend a strong sophisticated feel that is matched by the creative and classic cocktails mixed by our passionate team. There is an air of an exclusive modern gentlemen’s club, with sumptuous leather panels, a green marble bar, reflective antique mirrored tabletops and deepbuttoned, velvet upholstered seating, perfect for sinking into for a long, leisurely evening.

Every element and ingredient reflect our dedication to global flavours and innovative techniques. When guests come to The K Bar, for us, it’s truly about providing that “wow experience” for them. We want everything to contribute to that – from the ambience and décor to the hospitable,

friendly service and, of course, the exceptional cocktails. We really champion sustainability and ingenuity – from fatwashing spirits with truffle oil, harnessing centrifuges for texture transformations, fermenting different fruits, to experimenting with different preservation methods – we do our very best to push the boundaries of mixology to provide our guests the ultimate experience.

WHAT HAVE BEEN THE KEY ELEMENTS TO THE VENUE’S SUCCESS?

The cornerstone of our success is unwavering consistency and a commitment to elevating the everyday experience for our guests. We understand that a bar visit is a moment of indulgence, and our mission is to deliver this with excellence every single time. It’s not just about serving a drink, it’s about crafting an experience, ensuring that each guest feels uniquely celebrated. It’s all about how you make people feel, and it’s so important to us to make each guest feel special and go the extra mile to make sure they have a memorable experience. If the guests keep coming back, it means you’re doing something right!

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

We stay ahead by engaging with global trends, from Instagram insights to industry publications, like Bar Magazine (of course!). We now live in a world where everyone is sharing what they are doing; mixologists around the world are pushing the boundaries with incredible new techniques and unique garnishes; everyone is your mentor.

We also learn so much from chefs. Chefs are hugely knowledgeable about different techniques that we can also incorporate

into our cocktail-making. Every technique that a bartender uses has come from a chef. We love collaborating with our chefs at The Kensington to brainstorm some amazing ideas for our cocktails. They have helped us create some stand-out garnishes for the cocktails and have taught us some new techniques to really take the cocktails up a notch.

We are also noticing a lot of new brands and venues offering low alcohol and nonalcoholic drinks; a large part of the younger generation, 18–25-year-olds, have stopped drinking and have adopted a ‘mindful’ approach to drinking. We take this into consideration when creating our cocktail menus so that we appeal to everyone’s preferences.

WHAT ADVICE WOULD YOU GIVE TO FELLOW BARS LOOKING TO PROVIDE AN EXCEPTIONAL EXPERIENCE FOR GUESTS?

Firstly, never underestimate the power of a smile. Positivity is contagious. Remember the power of a genuine smile and impeccable service. It’s about the

atmosphere, the attentiveness and the personal touches that transform a visit into a lasting memory.

Service is of the utmost importance. You can have the best drink in the world, but if the service is a letdown, it can sour the entire experience. If the service is poor, guests will not return, no matter how good the drink is.

We believe that guests need to be looked after entirely when they are with us. As soon as somebody walks through the door, they need to be greeted and seen to. When guests leave, we ensure that we say, “see you soon, thank you very much”, and we leave it open ended.

The music is also a very important element of the guest experience. If you can hear the guests more than the music, there is an issue. The music helps set the tone for the evening and gets guests into a great mood.

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

In the long-term, our vision is for The K Bar to become a destination bar in London. We know that there is a lot of competition, but we would love for people from all over the world to say, “I’ll meet you at the K Bar in London.”

In the short-term, our focus remains on impressing every guest and nurturing our team – they are the heartbeat of our operation, without them we are nothing. At the end of the day, we want to ensure that everyone – guests and our team – is having a good time. That’s what it’s all about. Positivity is contagious!

As we continue to innovate, our goal is to see a line out the door of enthusiasts eager to experience our groundbreaking Reflections menu.

White Shades

WE SIT DOWN WITH JIAWEI BAI, FOUNDER OF WHITE SHADES, WHO SHARES MORE ABOUT SINGAPORE’S UNIQUE FOUR-STOREY COCKTAIL PLAYGROUND, DETAILING THE ELEMENTS THAT MAKE THE VENUE STAND OUT FROM COMPETITORS.

PLEASE TELL US ABOUT WHITE SHADES AND THE STORY BEHIND THE VENUE.

White Shades is a progressive cocktail playground, and presents a first-of-itskind cocktail experience in Singapore. I’ve always wanted to shake things up for cocktail enthusiasts; we’re all about expanding guests’ drinking horizons, from boozy gelatos to one-of-a-kind craft concoctions, and even draft cocktails and beer. Convenience matters to me, so I wanted a place where guests could dive into different concepts and experiences without breaking a sweat.

The first floor is an ice cream parlour,

As bartenders, unlocking the full potential of different flavours and elements from various cultures is where the magic happens.

wine bar and coffee bar – playful vibes with bright colours and pop hits in the background. Move up to Level 2 and visitors find themselves in our bespoke cocktail bar, rocking our new menu, COLOURS. It’s all about elegance here, with soul and R&B tunes setting the mood. Top-notch service is non-negotiable, and it’s the perfect spot for those cosy, intimate chats.

If a guest is all about casual vibes and a faster pace, they can hit up the Rooftop – we’ve got soulful acoustic covers and live music up there. It’s the spot for draft cocktails, beers, soju – and the prices don’t hurt their wallet.

We also work a lot with brands, and have created an event space on Level 3. The event universe is a blank canvas adorned with ambient ceiling lights that can transform into any colour. Creative minds are invited to fill the space with their imagination, vibe and style, with a customisable setting to suit any branding or occasion. This event space can comfortably accommodate an intimate gathering of 35 pax.

Overall, White Shades is more than just a cocktail venue, it’s a multi-sensory experience.

PLEASE TALK US THROUGH THE BAR’S CONCEPT AND APPROACH, TELLING READERS MORE ABOUT THE COLOURTHEMED MENU.

COLOURS is inspired by the venue’s name, ‘White Shades,’ exploring the colour spectrum through four themes: Clear, Mark, Mood and Flavours. We’ve crafted 22 unique drinks, each infused with individual colours, like an artist with a canvas. In the Clear series, think of next-level clarified cocktails. Clear Yellow is made with Maker’s Mark bourbon, sweet corn and a milkwashed mango corn leather, inspired by the local Singaporean sweet corn mango dessert, with a dehydrated crisp mango chip to finish.

Mark challenges us to use similarcoloured ingredients in our cocktails, like our Black IIII – a creamy twist on the Espresso Martini with Guinness reduction,

espresso, Mr Black Coffee Liqueur and burnt coconut oat foam. Moving on to the Mood series, we wanted to capture different vibes – like feeling fresh, lucky or perky. Lastly, Flavours playfully influence taste perceptions. For instance, Sparkling Pearl is a champagne-based cocktail with pickled onion, fruits and herbs that will remind you of the ocean.

WHAT, IN YOUR OPINION, SETS WHITE SHADES APART FROM COMPETING BARS, AND WHAT HAVE BEEN THE KEY ELEMENTS TO THE BAR’S SUCCESS?

Our bar has become a go-to spot for both regulars and new friends, and I owe it all to my fantastic team for consistently delivering genuine hospitality. We pride ourselves on being approachable, trying to remember faces, and treating everyone like friends. Unlike many cocktail bars that stick to a single atmosphere, White Shades offers a diverse experience across its different levels.

We’ve got options, whether it’s catching a sunset happy hour on the rooftop with laid-back drinks or transitioning to Level 2 for a dinner and drinks combo. For guests with a sweet tooth, Level 1 has something for them. The beauty is that it’s not just one route, one way to experience White Shades – with each floor offering food and drinks, guests can mix it up whenever they fancy a change.

Drinks aside, our food menu also plays a crucial role in the whole White Shades experience. We’ve elevated European dishes that champion local ingredients. For example, the Pitan showcases a silky century egg tofu snugly wrapped in a flaky French puff pastry shell. We also ensure our menu suits all dietary requirements, with

dishes such as the Grilled Eggplant, which comes with crispy cauliflower fried ‘rice’, salsa verde and a savoury goma sauce.

Desserts are also as creative and beautiful as our cocktails. The Yoghurt Strawmato has a pretty tomato tuile exterior for patrons to crack into, boasting strong flavour punches, with a white chocolate yoghurt mousse and a strawmato confit on top of a crisp yoghurt meringue and a bright tomato sponge. Guests looking for a slightly more adventurous dessert can opt for the green curry Rice Pudding, with chilli oil and a zesty coconut ginger pineapple chutney, topped off with crunchy kaffir lime keropok (crackers).

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

I’m not a fan of blindly following trends. I constantly encourage my team to think

outside the box and stay ahead of the curve. While we do include Mezcal and savoury cocktails in our menu, both of which are trending at the moment, we take it a step further by giving our drinks a distinctive touch. Take, for instance, Fresh Pink – we use a fresh rhubarb stick, a rare ingredient in Singapore, to shake things up. It’s these unexpected ingredients that add that extra layer of uniqueness and excitement.

PLEASE SHARE SOME CURRENT TRENDS IN SINGAPORE’S DRINKS LANDSCAPE; DO YOU HAVE ANY WORDS OF ADVICE YOU CAN PASS ONTO UK VENUES?

UK, much like Singapore, is a diverse melting pot. The abundance of cultural influences provides an exciting and varied palette, offering us mixologists an opportunity to craft drinks that resonate with our wide array of guests from around the world. We need to stay open to experimentation and fully embrace the wealth of local flavours available to us. As bartenders, unlocking the full potential of different flavours and elements from various cultures is where the magic happens. It builds a connection with your international guests, as it showcases your understanding and celebration of the nuances of their culture. The array of cultural influences provides a fantastic palette to craft drinks that resonate with everyone. Collaborating with chefs can truly elevate both kitchen and bar creations, fostering a synergy that leads to distinctive drinks.

www.whiteshades.asia @whiteshadessg

Directory

BEHIND THE BAR

Flavour Blaster

+44 208 1243014 info@jetchill.com www.flavourblaster.com

@theflavourblaster

Hoshizaki

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

@hoshizakiuk hoshizakiuk

@hoshizaki_uk hoshizakiuk

Koldbox 01254 614444 sales@pentlandwholesale.co.uk www.koldbox.com

@pentlandwholesale pentlandwholesale

@pentlandw pentland-wholesale-ltd

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

BUSINESS

Bizimply

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

@bizimplyhq

Bizimply bizimply

TNT Sports www.tntsports.co.uk

@tntsports TNTsports @tntsports

Tripleseat

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

@tripleseat Tripleseat tripleseat-software

Vape Apes

www.vape-apes.co.uk vape-apes

DESIGN

Cult Furniture

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

www.cultfurniture.com

@cultfurniture cultfurniture

Woodberry 01926 889922

mail@woodberry.co.uk

www.woodberry.co.uk

DRINKS

Amaro Montenegro

+44 751 609 8527

miriam.pomioli@montenegro.it www.amaromontenegro.com @amaromontenegro_ww amaromontenegroglobal

Beluga Vodka

www.vodka-beluga.com @vodkabeluga belugavodka noblewoodgroup

Cano Water

www.canowater.com @canowater canowater @canowater

DeKuyper

+31 (0)10 42 79 700

royalinfo@dekuyper.nl www.dekuyper.com

@de_kuyper_cocktails dekuypercocktailsuk

Frobishers

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

HEINEKEN

+44 (0)131 528 1000

www.heineken.co.uk

@heinekenukcompany

heinekenuknews

heineken

Hoxton Spirits London 020 3892 6780

hoxton@hoxtonspirits.com

www.hoxtonspirits.com

@hoxtonspirits

HoxtonSpirit

Lanchester Wines

01207 521234

sales@lanchesterwines.co.uk

www.lanchesterwines.co.uk

@lanchesterwines

lanchesterwines

@lanchesterwines

Mola Drinks 07538 783295

info@moladrinks.com

www.molachilldrinks.com

@molachilldrinks

Mola Chill Drinks

Mola Chill Drinks

Mutiny Island Vodka 07891 309750

sales@mutinyislandvodka.co.uk

www.mutinyislandvodka.co.uk

@mutinyislandvodka_uk

Mutiny Island Vodka UK

@mutiny_vodka

Paragon Brands

+44 (0) 161 390 0019

hello@paragonbrands.co.uk

www.paragonbrands.co.uk

@paragonbrands

paragonbrands

@paragonbrands

Pernod Ricard UK

www.pernod-ricard.com/en

@pernodricard pernod-ricard

Thatchers Cider

01934 822862

info@thatcherscider.co.uk

www.thatcherscider.co.uk

@thatcherscider

ThatchersCiderCompany

@thatchers_cider

thatchers-cider-company-ltd

FOOD

The Secret Garden Distillery 0131 285 6833

info@secretgardendistillery.co.uk

www.secretgardendistillery.co.uk

@secretgardendistillery secretherbgarden the-secret-garden-distillery

Vimto Out of Home

0800 066 2133

www.vimtooutofhome.co.uk vimto-outofhome

Lamb Weston

+31 88 00 33 200

info@lambweston.eu

HOSPITALITY ORGANISATIONS

www.lambweston.eu/emea lambwestonmeijeruk lambwestonemea Licensed Trade Charity 0808 801 0550 enquiries@ltcharity.org.uk

www.licensedtradecharity.org.uk

@ltcharity licensedtradecharity

@LTCharity licensed-trade-charity

The Drinks Trust 0800 915 4610 supportline@drinkstrust.org.uk www.drinkstrust.org.uk

@drinks_trust drinkstrust @drinks_trust drinks-trust

UKHospitality

020 7404 7744

info@ukhospitality.org.uk

www.ukhospitality.org.uk

@ukhospitality

UKHospitality

@ukhofficial ukhospitality