Bar Magazine May 2023

The Flavoured Spirits issue

No.1 Draught lager in Spain*

A refreshing 4.4% lager with great character and flavour. Available from April 2023.

Drink Cruzcampo Responsibly Brewed in the UK.

*Source: Nielsen data 2022

EDITOR

Claudia Volpe claudia@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths manjeet@cimltd.co.uk

Tel 01795 509109

ACCOUNT MANAGER

Jazmine Davis jazmine@cimltd.co.uk

Tel 01795 509109

ADMINISTRATION MANAGER

Natalie Murray admin@cimltd.co.uk Tel 01795 509103

CREDIT FACILITIES MANAGER

Lauren Sharpe creditcontrol@cimltd.co.uk Tel 01795 509103

DESIGN & PRODUCTION

James Taylor james@cimltd.co.uk

Grant Waters grant@cimltd.co.uk

SALES DIRECTOR

Tom Woollin tom@cimltd.co.uk

CHIEF EXECUTIVE

John Denning jdenning@cimltd.co.uk

the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to TGM Publishing Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

Jumpstarting summertime

It is with pleasure that I welcome you all to the May issue of Bar Magazine. Looking at the array of benefits and opportunities the warmer season brings to hospitality operators, I can’t do anything else but look into the future with a sense of hope and eagerness to start a new journey.

All here at Bar HQ are delighted to see the initial response to the launch of the Bar Magazine Awards. At the time of writing this, the applications section went live just two weeks ago, and we have been inundated with inspiring stories from our wonderful industry.

Our May issue boasts two leading focuses, Interior Design and Flavoured Spirits, which will provide precious insights for venues to make the most of their offering – whether this means stocking the right spirits or collaborating with a designer to deliver a great experience.

Alongside these features, our regular pieces will showcase talents from across the world; Sunday in Brooklyn – which is actually located in London! – are the authors of our New Creations cocktail for this month, and the breathtaking Dubai returns as the host of our Hospitality

Around the World star venue, Salmon Guru. Enjoy the read, and don’t forget to keep up with the latest news on the BMAs via www.barmagazine.co.uk/barmagazine awards

Claudia Volpe Editor

Contents

15

BAR MAGAZINE AWARDS

Discover the Bar Magazine Awards categories: first up, Best Venue Manager.

27 INTERIOR

DESIGN

Interiors play a huge part in a venue’s success; we look at how collaborating with designers can benefit your business and what you should consider when it comes to your indoor spaces.

46 VENUE OF THE MONTH

Catching our eye for May’s venue profile is the famed Nobu Restaurant Shoreditch, a family-style sharing concept that emphasises culture and authenticity.

57

FLAVOURED SPIRITS

Having a curated selection of spirits is of vital importance for a wet-led business; however, it is just as necessary to stock up on flavoured varieties. With the help of our experts, we look into the reasons why.

62 NEW CREATIONS

We are back with our regular piece championing an original, thought-out new serve created by the talented bar team at Sunday in Brooklyn, London.

72 HOSPITALITY AROUND THE WORLD

Bringing us back once more to the shores of the United Arab Emirates, we interview the team at Salmon Guru, Dubai, in an exclusive Q&A to find out more about their successful bar and restaurant concept.

Bar Magazine Awards announced for January 2024

Bar Magazine are proud to announce that January 2024 will see the launch of the industry’s newest event, the Bar Magazine Awards. The BMAs are unique, new celebration initiatives for our wonderful industry, combining networking and an awards programme that celebrates success and excellence within the on trade.

Applicants will feature some of the industry’s brightest minds and the judging panel boasts a selection of the on trade’s most respected and popular innovators, including leading members from UKHospitality, Licensed Trade Charity and The Drinks Trust; the BMAs are shaping up to be

the hospitality industry event of the year! Award categories include best mixologist, best venue manager and the marketing innovation award.

Applications and tickets are open now, with limited space of just 300 attendees. For more information, please visit www.barmagazine.co.uk/ barmagazineawards

New hire for

Grain & Barrel Spirits

Charleston-based Grain & Barrel Spirits appointed Mike Glennon as the company’s new Chief Sales Officer to help expand and scale the distribution of their portfolio of brands nationally and internationally. Mike, who is based in Chicago, joins the team with 25+ years of experience building global beverage brands like Beam Global Spirits & Wine, Sidney Frank Importing, and most recently Western Spirits Beverage Company.

“We’re excited to have Mike join our team to further improve the presence of Grain & Barrel’s brands in the United States and abroad,” says Grain & Barrel Founder Matti Anttila. “Mike brings extensive industry experience and relationships, so we’re lucky to have him.”

“I am honored to join Matti and the entire Grain & Barrel Spirits team to lead the charge and ignite brand momentum for all of the premium brands in our portfolio,” says Mike Glennon.

For more information, please visit www.grainandbarrel.com

Pentone: Red Storm

Antonio Pentone, a true seafarer and British hero, fought through the dark waters to save the lives of twenty-eight of his men when their ship wrecked in the Southern Ocean.

Tying a rope to himself, he swam back for each and every man, and he saved them all - even the ship’s dog! He was awarded the Medal of Gallantry for the feat.

Our beacon spirit, Red Storm, celebrates his passion and desire. A natural, botanically

red spirit, rich with lush flavours to delight the palette. Refined, lightly sweet, and without any added sugars, Red Storm is delightful as a sipping vodka or mixed into any of our signature cocktails.

Pentone: Red Storm. Forged in the Storm. 40% vol. 70cl. @pentonefamily

For more information, please visit www.pentonefamily.com

NQ64 announces new food partnership INDUSTRY

NQ64 is set to launch its second London site in Shoreditch in May 2023. The venue will be the first in the brand’s portfolio to serve food, seeing them team up with Manchester’s Burgerism, to offer a menu of premium smashed patty and fried chicken burgers, chicken wings, and seasoned skinon fries.

Home of the ‘most popular burger in Manchester‘, Burgerism was originally born in Salford in 2018 with a mission to be the ‘best off-premises burger in your neighbourhood’, focusing on offering high-quality, freshly made food at a fair price. Since its launch, the brand has seen continued acclaim from Michelinstarred Chef Simon Martin, head chef of ‘Mana’, who deemed it the “best burger in Manchester.”

The launch of Burgersim at NQ64 Shoreditch will be the brand’s first to offer a full food menu perfectly designed for

late night drinking and gaming. Guests will be able to experience premium burgers, alongside NQ64’s signature cocktails and classic arcades and consoles, including fan-favourites such as Pac-Man, Mario Kart, Guitar Hero, Time Crisis, and Point Blank, with SNES, MegaDrive, Gamecube, Xbox and PlayStation on the console line-up. Matt Robson, co-founder of NQ64, said: “We’re huge fans of Burgerism’s food at

NQ64, it’s fuelled a few team gatherings, and helped us to recover from some tough hangovers. I hope it’ll do the same for the people of Shoreditch!”

NQ64 Shoreditch will be taking bookings from Friday 12th May. Booking spaces will be available from 10-450 people, with individual booth booking, experiences and guest list packages available.

Soft drinks are no longer the soft option

The team at Frobishers, a leading company in the soft drinks category, have noted that the demand for low & no is greater than ever with Gen Z leading the change in consumption habits.

There are many reasons for reducing alcohol intake with most consumers in the on-trade and hospitality sectors turning to soft drinks.

35% of teetotallers visit pubs and bars at least once a month* offering a significant opportunity for softs and low & no.

Visibility and choice are key, choosing your soft and non-alcoholic offering should be as considered as a wine list. Food pairing also has an important role to play.

Creating a sense of occasion when it comes to soft drinks can go a long way. Premium glassware, quality ice and fresh garnish can elevate the pour. Simple non-alcoholic cocktails pack a punch and command a higher margin.

For more information and stocking advice, please contact sales@frobishers.com

*Low + No 2022, The Customer Perspective.

Cruzcampo® lands in the UK Mano Mayfair returns with new Michelin Chef

HEINEKEN UK is set to excite the tastebuds of lager drinkers

UK-wide with an at scale launch of Spain’s number one draught lager, Cruzcampo®. With an increasing demand for Spanish lager in the UK, Cruzcampo® is positioned to help operators tap into this rising trend while offering a great quality experience at an accessible price point.

Brewed in the UK, Cruzcampo® 4.4% ABV lager will be available exclusively on draught from the 3rd April. A well-balanced lager with 119 years of brewing heritage, Cruzcampo® offers an authentic taste of Spain as the country’s most popular draught beer.

Matt Saltzstein, HEINEKEN UK Beer Brand Unit Director, says: “The launch of Cruzcampo® will see HEINEKEN UK continue its commitment to support the on-trade, helping operators meet consumer needs. Holidaymakers returning from Spain, particularly from the Cruzcampo® home of Seville, have been calling for the brand to be brought to the UK and even reached out on social media. As the number one draught beer in Spain, Cruzcampo® will serve customers the ‘Spirit of Sevilla’ by bringing friends and family together for some relaxing quality time.”

For more information, please visit www.direct.heineken.co.uk/huk/en/cruzcampo

Mano Mayfair, the swanky Brazilianfusion restaurant and bar, has returned to London’s most exclusive district with renowned Michelin Chef Rafa Gomes taking over the kitchen.

Mano Mayfair first arrived on the scene when it became a resident on the iconic Heddon Street. It offered an inventive cuisine, sophisticated cocktails and a vibrant atmosphere.

The lavish lively restaurant and bar will now reside on Mill Street, neighbouring the prestigious boutique nightclub Maddox.

The new Mano is all about capturing an exuberant dining experience, much like the beach clubs in St Tropez. The concept was created by Romain Fargette, who has owned hospitality venues in the French Riviera since he was 18, and entrepreneur Alexis Colletta.

Colletta comments: “We want to offer a memorable, all-round dining experience where guests can stay for a dance against a backdrop of house music and pulsating beats, before continuing their night at neighbouring nightclubs. We very much look forward to seeing the return of our previous guests as well as welcoming the new ones.”

For more information, please visit www.manomayfair.com

The League of the Flying Pigs

FIND OUT ALL YOU NEED TO KNOW ABOUT WHISTLEPIG’S NEWEST GLOBAL CAMPAIGN.

WhistlePig is launching a global campaign called ‘The League of the Flying Pigs’, which aims to connect bartenders across the globe under the banner of the world’s most awarded Rye Whiskey. League members will receive WhistlePig goodies throughout the year, whilst also participating in events with the brand, all hosted by the UK’s Brand Ambassador, Matt Uden.

In this exclusive interview with Bar Magazine, Rachel Reid, Venue Manager at Swift Bar, Borough, and a leading partner bartender in the campaign, reveals the connection between Swift and WhistlePig and her experience as part of The League.

TELL US ABOUT YOURSELF –HOW DID YOU GET INTO THE BAR INDUSTRY AND WHAT IS YOUR ROLE AT SWIFT?

When I was at university, I needed some extra money and I saw a pub advertising a bartender role. It really brought me out of my shell and I enjoyed talking to the regulars on a daily basis, but it wasn’t until I moved to Australia that I began to work with cocktails and quickly fell in love with hospitality. My time at Swift started four

years ago and, in the last six months, I have stepped into the role of Venue Manager at Swift.

HOW IS SWIFT CONNECTED TO WHISTLEPIG - TELL US ABOUT YOUR INVOLVEMENT GOING FORWARD WITH THE LEAGUE OF THE FLYING PIGS?

I’m very excited to be part of The League of the Flying Pigs campaign and can’t wait for the upcoming events! The first one just took place in Vermont and I was so thrilled to be part of it.

TELL US ABOUT THE WHISTLEPIG SERVES YOU’RE MAKING / LISTING OR WILL BE LISTING AT SWIFT?

Our WhistlePig serve at Swift Borough is a drink called The ‘Hawker’. It’s a sweet Manhattan riff with a splash of amaro, and we’ve split the base with WhistlePig PiggyBack 6 YO Rye Whiskey and Applejack. A classic pairing!

HOW LONG WILL THESE SERVES BE AVAILABLE AT SWIFT FOR? AND WHAT IS IT ABOUT WHISTLEPIG THAT WORKS SO WELL IN THESE SERVES (IF YOU CAN REFERENCE THESE DETAILS AS YET)?

The Hawker will be on our Back Pocket menu, our downstairs bar in Borough, for a year. Piggyback is a rye that has a full range

of tasting notes, adding complexity to The Hawker, which was unrivalled by other spirits. As Piggyback is a high-proof rye, it lends more body to The Hawker and allows the drink to be savoured on the palate for longer.

WHICH OF WHISTLEPIG’S EXPRESSIONS DO YOU ENJOY WORKING WITH MOST IN TERMS OF MIXOLOGY?

I love to work with Piggyback the most as it’s high-proof and has that characteristic spice to it. It also has a unique depth of flavour that can really make a cocktail special.

IN YOUR OPINION, WHAT MAKES WHISTLEPIG DIFFERENT FROM OTHER AMERICAN RYE WHISKIES?

The ethos behind making WhistlePig is unequivocally unique and it’s great to see the innovation behind making rye whiskey.

WHISTLEPIG HAWKER

WhistlePig PiggyBack Rye Whiskey – 20ml Apple Brandy – 30ml

Amaro Meletti – 15ml

Luxardo Antico – 20ml

Orange Bitters – 2 dashes 5ml sugar syrup

Stir with ice and serve in a borough martini glass.

Hospitality’s freshest event

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

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

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

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

WHEN? WHERE? GET INVOLVED.

MONDAY 22ND JANUARY 2024 18:30 – LATE

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

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

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

THE HOST

IAN BURRELL – GLOBAL RUM AMBASSADOR

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

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

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

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

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

THE JUDGES

ROSS CARTER CEO

THE DRINKS TRUST

PAULA SMITH

HEAD OF MARKETING

LICENSED TRADE CHARITY

FRANKIE MERCIECA

ASSOCIATE DIRECTOR

MERCIECA

UKHOSPITALITY

DIAGEO

TOM WOOLLIN

DIRECTOR

BAR MAGAZINE

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

barmagazineawards

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

Licensed to judge

SUPPORTING AND CELEBRATING HOSPITALITY IS THE KEY FOCUS OF THE BMAS, SO HAVING THE LICENSED TRADE CHARITY ON BOARD IS ESSENTIAL. THE LICENSED TRADE CHARITY HAS BEEN PROVIDING CRUCIAL SUPPORT TO HOSPITALITY VENUES FOR OVER 200 YEARS, AND HAS KEPT BUSINESSES ALIVE THROUGH SOME OF THE TOUGHEST TIMES OUR INDUSTRY HAS FACED.

We are honoured to announce that Paula Smith will be representing the LTC on the 2024 BMAs judging panel. Paula heads up their marketing department and has 30 years’ experience in marketing, with the last 10 of those within the hospitality sector.

As Head of Marketing at the LTC, Paula meets and works with professionals from all levels of the sector, driving conversations with those people about how the LTC can support staff wellbeing.

Paula is a member of the PubAid Strategy Group, working to raise awareness around the narrative that pubs are a force for good in their communities. With an estimated 250,000 people in the on trade in need of support at any one time, especially with the current high cost of living, support from the charity is more important than ever. The LTC offers a variety of help, including emotional support, specialist guidance and financial grants; all completely free of charge.

Commenting on the BMAs, Paula told us, “The industry has been through incredible hardship over the last few years with the

pandemic, labour challenges and cost of living crisis. The BMAs not only celebrate the unsung heroes, but give recognition to all the hardworking professionals that make the hospitality sector what it is, day in and day out.

“I’m honoured to be asked to join the judging panel for The Bar Magazine Awards, and to have the opportunity to share the insight I’ve gained through working with operators, trade associations and individuals across the sector. Hospitality is full of inspirational stories, and we come

across people who have faced adversity and challenges at the Licensed Trade Charity every day. Recognising those that help the industry, their colleagues and their communities to overcome those challenges is what I love most about the industry.”

Join Paula, the rest of our judges, and host, Ian Burrell, at the BMAs in January 2024. Tickets are now available and applications are now open via www.barmagazine.co.uk/ barmagazineawards

www.licensedtradecharity.org.uk

The BMAs give recognition to all the hardworking professionals that make the hospitality sector what it is.

Judging from experience

THE BAR MAGAZINE AWARDS’ JUDGING PANEL BOASTS SOME OF HOSPITALITY’S BRIGHTEST MINDS. WHEN PUTTING TOGETHER PLANS FOR THE BMAS, THE DRINKS TRUST WERE AT THE TOP OF OUR LIST OF MUST-HAVES. WE’RE EXTREMELY PROUD TO ANNOUNCE THAT THEIR CEO, ROSS CARTER, IS THE LATEST MEMBER OF OUR ESTEEMED EXPERT PANEL.

Ross Carter has worked in roles across the drinks industry for over 16 years, including procurement, winemaking, quality assurance and promotional roles. Between 2013 and 2016, Ross worked successfully on national wine trade event, London Wine Fair, increasing the participation of UK agencies and distributors in the process. In 2016 Ross was the recipient of the Julian Brind Memorial Award for outstanding achievement in the wine industry in recognition for the transformation of the LWF.

Ross comments on his experience in the industry; “Like so many others in the drinks and hospitality industry, I didn’t realise it was my chosen profession until I had been in it for several years. In hindsight, it makes sense that this is where I was destined to spend my career, having been raised in a family that worked in the sector, and having been surrounded by restaurateurs and wine enthusiasts whilst growing up in Spain and France.”

I would personally encourage anyone who is considering applying to do so

Since 2019, Ross has been at The Drinks Trust as CEO. During his tenure, the charity rebranded from The Benevolent to The Drinks Trust, introduced new services and content, and significantly increased the volume of industry beneficiaries it helps on an annual basis. Since 2019, the Trust has delivered a new wellbeing service, Restore, a new educational and training programme, Develop, and the core financial support, Assist, which has been refined to provide more significant support to the Trust’s beneficiaries.

Speaking on the BMAs, Ross told us: “I am delighted to be part of the judging panel of the Bar Magazine Awards created to celebrate the successes of the on trade sector. Our industry has been experiencing hard times recently, so I’m excited to come together and celebrate the community that

makes this industry great.

“In light of recent challenges, it has been inspiring to see how the industry has fought back and has worked so tirelessly to help the sector get back on its feet. Events like the BMAs remind us of the role the hospitality industry plays in the livelihoods of so many people in the U.K.

“I would personally encourage anyone who is considering applying to do so, be it for themselves, or a member of their team. As a judge of the Bar Magazine Awards, we would like to show how many hard-working, passionate and deserving individuals there are in the hospitality industry, and we’re looking forward to the awards evening, which promises to be a fantastic event to celebrate all of those involved.”

www.drinkstrust.org.uk

MAGAZINE AWARDS 2024

Best venue manager

THE IMPORTANCE OF A VENUE MANAGER’S ROLE IN A POST-COVID SOCIETY CAN’T BE UNDERSTATED. THE BMAS ARE LOOKING TO RECOGNISE THOSE MANAGERS WHO GO ABOVE AND BEYOND TO PUSH THEIR BUSINESS TO NEW LEVELS.

The award for Best Venue Manager will be judged on a manager who has had business success within a hospitality venue. There are no real parameters; we would like to know how you/your manager has made a difference.

The manager of a hospitality venue, alongside their staff, are the heartbeat of

a business. From demanding the highestlevel of customer service to planning and executing creative ideas, there are some amazing things happening every day in hospitality that are going unnoticed.

We are taking applicants from any manager of a hospitality venue, whether they have made small, but essential, changes to the business, or have completed

CRITERIA FOR BEST VENUE MANAGER

big overhauls and noticeable modifications. This award is all about celebrating your business excellence and recognising the passion and hard work that you put in.

You can apply for the BMA Best Venue Manager, or nominate your manager at www.barmagazine.co.uk/ barmagazineawards

Regardless of the size, budget or location of your venue, the BMA judging panel are looking for the following attributes in Venue Managers across the UK:

1. The role of a hospitality manager is ‘simply’ to improve their venue. In basic terms, this comes down to increasing footfall and, therefore, revenue; however this can be achieved in multiple ways. If you have contributed to your venue’s growth, we’d love to hear about it.

2. Each venue, and the staff within it, operate in different ways. You’ll all have certain standards that you expect to be upheld and ways in which you create a culture in the workplace.

3. The obvious way to grow your business is increasing footfall; however this is easier said than done and requires a creative flair and nous for understanding consumer trends. We constantly provide advice to our audience on creative ways they can bring in more punters, and we also want to recognise the unique ideas venues execute to achieve this.

4. Your business should be evolving constantly; whether you upgrade your menus seasonally or around annual events, these are all examples of your understanding of business growth and deserve to be highlighted.

5. Although it’s very cliché, a manager within any business knows that people are the most important part of running it successfully. Having the right people to fit your culture and brand is one thing, but an exceptional manager motivates and maximises the output of their team. There are so many examples of this within hospitality, and we want to help you gain appreciation for your excellence in management.

Applications are open

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

Save the date! Only 7 months to go until hospitality’s newest, unique event; and more importantly, only 3 months left to get your applications in. The BMAs are here to reward the hard work, creativity and passion that make your venue thrive.

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

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

Also on our judging panel is Frankie

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

APPLY FOR THE 2024 BMAs

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

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

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

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

2. Choose your category

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

3. Fill out the personal information form and click next

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

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

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

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

Propel your business

WITH

THE CONCEPT OF

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

BRANDING

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

TEAM MORALE

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

NETWORKING

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

CONFIDENCE

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

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

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

For further information, visit shine.co.uk or email enquiries@shine.co.uk

Interior Design

INTERIORS CAN OFTEN MAKE OR BREAK A VENUE’S SUCCESS; WE HAVE ASKED OUR EXPERTS TO SHARE HOW INTERIOR DESIGN CAN BENEFIT YOUR BUSINESS AND WHAT YOU SHOULD CONSIDER WHEN PLANNING YOUR SPACE.

Setting the mood

THE FEEL AND MOOD OF YOUR BAR WILL BE WHAT EITHER ENTICES CUSTOMERS OR SENDS THEM AWAY. HERE ARE FIVE WAYS YOU CAN USE INTERIOR DESIGN TO YOUR ADVANTAGE.

LIGHTING IS YOUR FRIEND

Lighting can either make or break the feel of a venue. Depending on what mood you’re going for, you can either use dimmer lights to create a dark, romantic feel or you can use a brighter light to create a bubbly atmosphere. You can also use light features to simulate a specific ambience, such as fairy lights, candles or lamps.

KEEP YOUR GUESTS IN MIND

It may be a good idea to think about who your main demographic is and target them through decorating your bar. For example, if your demographic is 20-year-old women, maybe have a few instagrammable areas or backdrops they can take pictures in front of – Gen Z are the essence of the social media spirit. Tailoring the experience you can offer to your target audience can help with the satisfaction of your customers.

RUN THE DÉCOR THROUGH THE WHOLE BAR

It’s important to keep up the décor you have chosen throughout the whole bar and not just in the main area. You can use your interior design skills to make sure every corner reflects the overall tone of your venue; a way to do this is through the use of a consistent colour palette, which will help you create the perfect environment for your guests.

SOMETIMES, MORE IS MORE

Covering your walls with pictures, mirrors, flowers, or anything you can think of may sound terrifying and a little bit over the top. However, filling your interiors with portraits, sculptures and other ornaments – as long as they fit the mood of your bar – can work really well. Use this to your advantage and you will wow your guests as soon as they set foot in your venue, as well as functioning as a means to successful social media marketing.

EVERY STEP COUNTS

Every single component of your venue has an essential role within your business – even the floors! Instantly, flooring can either give off a good or bad feel to the bar; having a sticky carpet can give off the wrong impression and make your guests turn away. A way to go about making the right choice for you and your customers is to keep in mind what kind of hospitality outlet you run; are you a strictly seated establishment or do you want to entice your audience to hit the dance floor? Every little thing matters!

Striving for success

Interior design is a vital asset to the hospitality industry as it allow operators to not only build their brand and express their personality, but also create an environment that reflects these elements throughout.

This element comes in particularly handy over the summer months, with consumers going out more often and for longer periods of time, which means venues will be at capacity most of the time. Having a busy bar is, of course, always great for revenue –but how can you ensure to stand out from the competition?

Lucky for you, we have a few experts in the field – venue operators followed by design gurus - sharing their insights and top tips on the topic to make sure you have all you need to do just that!

Gareth Lambe, General Manager at Vintage Cocktail Club, opens the discussion by telling us what, in his opinion, bars and restaurants can wow customers as soon as they step in.

He says: “I think the most important thing a venue operator and an interior designer has to keep at the forefront of anything they do is functionality. Question

everything. What is it? Why is it there? Is this the best possible way we can do this, or can we make it better? Every single detail needs to be looked at.

“When Opening VCC (Vintage Cocktail Club), because we called ourselves Vintage Cocktail Club, for me, everything had to be vintage. Every single detail was looked at so absolutely everything you laid your eyes or hands on instantly transported you back to a different era. Anything outside of that just wouldn’t have made sense.”

Gareth raises a very valid point in the realm of venue design for the hospitality industry: the focus on functionality. In fact, he believes that this isn’t tackled enough when it comes to designing a venue’s interior, which can sometimes cause the opposite in the way the team works as they won’t be able to move freely or host as many guests as they’d like.

He continues: “Owners, managers and designers have to be very open, honest and clear with what they want to achieve at every stage. A simple example of this would be, say, 10 beautiful tables being delivered that both the owner and designer agreed upon, but when the Manager sees them, they are quick to point out that they won’t seat four guests comfortably – in fact, they won’t even seat two! Issues like this can be avoided when everyone is included in the conversation and service scenarios are thought through.”

WE SPEAK TO SOME OF OUR INTERIOR DESIGN EXPERTS TO ANALYSE THE BEST COURSE OF ACTION WHEN WORKING WITH A DESIGNER TO CREATE A NEW CONCEPT FOR YOUR VENUE.

Hannah Mortimore, Head of Food and Beverage at Fitz’s Bar, also shares their experience when collaborating with a designer and highlights how their partnership ensured that both the bar’s distinct character and functionality were achieved, resulting in a visually stunning and practical space.

She says: “Our brand team and designer collaboration embraced the spirit of exploration, preserving the historic features of the Grade II-listed hotel while incorporating modern design elements. This partnership ensured that both the bar’s distinct character and functionality were achieved, resulting in a visually stunning and practical space that captures the Kimpton essence, and provides a memorable and enjoyable experience for guests. The luxurious and intimate setting of our bar sets us apart from other venues and attracts patrons seeking a unique and sophisticated environment.”

What’s more, they recognise the importance of reflecting the created atmosphere throughout the venue at Fitz’s Bar, with elements such as glassware and lighting complementing and enhancing the overall concept.

Hannah adds: “The interior’s theme naturally extends to the menus, glassware and other important touches, creating a cohesive and immersive experience for guests. For example, our annual cocktail

menu, ‘The Theory of Colour’, is inspired by the artwork of Nicolaes van Verendael, featuring 14 uniquely crafted cocktails that explore the enigmatic world of colours and invite guests on a vibrant journey.”

When it comes to design efficiency and functionality, it is impossible to leave out the Clermont Hotel Group, which works hard to achieve this by ensuring guests have easy access to everything they need whilst considering the premium look and feel of the space. The Clermont Hotel Group team are fully aware that design is a massive factor in a guest’s value perception of a location, especially as they now increasingly seek quality experiences.

Leanne Galer-Reick, Head of Marketing, says: “Our Charing Cross and Victoria hotels feature quality furnishings in keeping with the look and feel of the venues, elevating the overall customer experience, creating

a calming and attractive environment for guests to enjoy.

“Adding simple solutions such as soft furnishings and plants enhances hotel spaces and gives them a warm and welcoming character. It really is all about the finishing touches, from glassware to the overall presentation of our F&B led aspects of our venues. Even menus across the hotels F&B amenities tie in effortlessly to the hotel’s look and feel, creating a sense of unity.”

The Clermont Hotel Group prides itself on providing guests with unmatched experiences, combining comfort and class with its unbeatable prime London locations. Its collection of hotels hold a wealth of history and this is reflected in the design and architecture.

“Each with its own story to tell, the hotels are extremely unique to one another,

which we know is really strong pull in terms of the guests that visit and stay with us,” adds Leanne.

People are not easily impressed and customers’ exposure to different environments and experiences have meant that the standard required to create the ‘wow’ factor is always increasing. As Nicky Bagga, Director at BOXX Design Studio, highlights, this ‘wow’ factor extends beyond the interior design to the customer experience, therefore all elements must interconnect to ensure you meet guest expectations. However, this doesn’t mean that you should aim to surprise your customers form the first moment they step into your venue.

Nicky says: “Never underestimate the importance of making a strong first impression: The entrance to the venue should be welcoming and visually striking, setting the tone for the rest of the experience. This could include unique lighting, impressive artwork, or bold colours.

“The design of the venue should be cohesive, with each element working together to create a unified aesthetic. There are numerous clever design tricks you can utilise to achieve this, whether by implementing a particular colour palette, specific materials, or a distinctive design style. This does not mean that every element needs to take centre stage. The ‘wow’ factor can often be achieved by heroing one particular element.”

Nicky also reminds us of the importance of having a captivating Instagram timeline

these days, with social media platforms having become the new must for marketing in almost every industry. Quite often, for venues, this translate into installing a feature element, like a back-drop, that provides a photo opportunity or a shareable moment.

She adds: “Paying attention to the details can make all the difference in creating a visually stunning experience; manipulating patterns, carefully curated accessories, or thoughtful touches throughout the space can often make the difference between a memorable experience and run of the mill.”

Whatever you chose to do with your venue, designers and operators need to work collaboratively throughout the design process and their goals and objectives must align. The designers must guide the venue through the process. Elements like functionality, aesthetic and space planning must all be considered.

Leanne Armstrong, Founder and Creative Director at Black Ivy Design, says: The designer should understand the capabilities and potential of the space to create an environment that not only wows their customers, but is practical and productive.”

Not only will this allow you to make your bar as efficient as possible while still maintaining a curated look, but also help you maintain your existing clientele and attract new clients.

“Achieving the right atmosphere will have such a positive impact on the customer experience, people will want to stay longer where they are comfortable and relaxed,” continues Leanne. “Improving the experience will therefore increase customer satisfaction, loyalty and will make it easier for venues to retain staff. It will also attract new customers increasing footfall and revenue. Attaining the right atmosphere will also place you head and shoulders above any competition and make you the market leader.”

Reflecting your interiors’ theme into other elements of your venue allows you to have a more considered approach to design, making your aesthetic more appealing to customers. As Becka CutlerGarratt, Head of Creative at Cult Furniture, explains, it all goes towards allowing guests to fully immerse themselves in the experience of visiting you establishment.

She says: “The interior design of a hotel, restaurant, cafe, or bar defines its style and status. It’s the first thing people will see; its impact has to be 100%. Customers make their initial impressions based on your design style therefore great care should be taken to achieve outstanding results especially in today’s market, where

highly styled design is becoming the norm in hospitality. Encouraging guests to post images of your space reaches a wider audience, so design is really key.”

Becka gives some example of how venue operators can enhance their overall atmosphere and emulate the perfect vibe; she recommends achieving this through lighting as well as the right choice of décor, explaining how it can dramatically change your space.

“Creating zones by changing lighting set ups is really effective, as well as giving customers enough light to see food, cocktails and each other without being overbearing and stark. Scents and finish touches like flowers also are great for going the extra mile. They add class to a venue and help the space to feel fresh inviting and evoke all the senses!” says Becka.

Further, sustainability is key at cult furniture too. The team strive to meet the demands of our ever-changing market, which culminated in the launch of an ecofriendly collection that has been gaining many buyers interested in joining green initiatives within venue.

Becka affirms: “There are so many more options now for sustainable interiors in the trade market. Cult has recently launched trade friendly recycled velvets in many best-selling styles made from 100% PET recycled yarns. As well as eco-friendly woods and terrazzo stone café tables,

there’s a great variety of options to suit different aesthetics. Conscious style is a massive selling point for guests and reduces vendors’ impact on the planet.”

A great believer in sustainable practices in hospitality is Shine Catering System, a company that aims to deliver benefits through the design of the busiest areas in a venue – such as the back abr.

Offering an array of outstanding products, Shine Catering Systems are able to provide not only the best behind-thebar equipment, but also ensure that their clients’ needs are met when requiring more sustainable options.

Leon Hoyles, Senior Contracts Manager, explains: “One key trend in interior design, as with any category right now, is sustainability. Design projects have to be environmentally-friendly, not only to satisfy increasing customer and end user demands, but to meet standards too. And that is impacting the choice of materials.”

To give an example of their experience using greener sources, Leon talks about their recently specified material, Krion from Porcelanosa, which they have used on a large project in London. This material is similar to natural stone but with added feature, including easy cleaning and maintenance, non-porosity and high resistance to impacts and temperatures.

Leon continues: “One of the real points of difference is the sustainable performance

of Krion for worktops and counter tops. No energy is needed during the manufacturing process, known as natural casting, to reduce the carbon footprint of the product, and the material is recyclable - it can be redesigned and reused to support a circular economy approach. In an increasingly environmentally-conscious sector, this is a huge advantage and will only become more prevalent.”

When it comes to interior design, it is safe to say that it won’t be an easy or quick process, but you can definitely work with your designer of choice to ensure that it can be as smooth as possible.

The first step is to define the scope of the project and any functional requirements of the venue, which will include number of guests to accommodate, events and activities to host, and any other specific requirements such as lighting, sound or accessibility.

Communication is key in this process, so make sure to clearly state your needs to the designer, and don’t be afraid to request additional calls or meeting to confirm you are both on the same page. Remember, they are specialist, so no questions are silly – better ask for clarity than be displeased with the results, or worse, having to start over…

We hope this has been of help, and we wish you good luck with any upcoming projects!

With Summer 2023 predicted to be hotter than 2022, prepare your outdoors with shelters and shade. Choose from a wide range of Parasols, Gazebos, Canopies and Jumbrellas.

Talk to our expert team about planning and installation.

01926 889922

mail@woodberry.co.uk www.woodberry.co.uk

Bottomless opportunities

WITH THE RISE OF THE BOTTOMLESS BRUNCH, WE BRING TO YOU A FINE EXAMPLE OF HOW A DYNAMIC SPACE, EFFECTIVE MARKETING AND IMPECCABLE SERVICE CAN HELP YOU TRANSITION FROM YOUR TRADITIONAL SERVICE TO A MORE ON-TREND ALTERNATIVE.

In the last couple of years, bottomless brunches have taken the nation –and beyond – by storm, providing guests with a different kind of dining experience. From local pubs to high-end London bars, every operator has at least considered jumping on this fast-pacing trend, with some of them including it into their weekly rotation.

What appeals more to guests than a Saturday or Sunday brunch that not only will feed their hunger, but also their desire to party! Hosting bottomless brunches is a great way to engage with your audience, and with it being a daytime event, it attracts a varied demographic. However, what does putting all this together entice?

Martin Williams, Founder and CEO of Gaucho, and Design LSM - who are responsible for Gaucho’s interiors –enlightens us on the topic, sharing their experience in hosting bottomless brunches and explaining how interior design can facilitate this.

Martin starts explaining the benefits of organising such events: “We find that activities like this help increase visibility and attract new customers, as well as establish a loyal customer base, as we keep giving

our guests reasons to come back time and time again.

“It can also help us stand out in a crowded market, offering something unique and giving us the ability to really strengthen our brand identity through hosting events that really show who we are and what we stand for.”

Despite the fact that the brunch market is a bustling one, Martin affirms that it is of the utmost importance to establish

a USP to help you stand out – such as a high-quality, signature product. Of course, a great offering must be followed up by impeccable service, which is also one of the main points that Gaucho’s Founder and CEO puts at the top of their priority list.

He continues: “Having a theme or unique element to the brunch such as entertainment can go a long way. We use our brunch to further cement our identity as a South American restaurant, offering a

unique Latin American-inspired menu, plus bringing in performers and even tailoring our music to the theme. Venues must also ensure they are fully equipped to handle the service levels a bottomless brunch requires, so they can deliver a quality customer experience and ultimately impress the guest.”

Moreover, Martin highlights the importance of marketing your offering, whichever it may be. He sustains that social media is an incredibly powerful tool, and creating eye-catching content will go a long way.

He adds: “We like to ensure we have a consistent stream of social content being shared as much as possible so that we stay at the forefront of people’s minds. Alongside this and for a 360 approach, newsletters, website banners and paid advertising options are also incredibly useful.”

Once you have these elements nailed down, it is time for you to think about how to best prepare and showcase your venue in occasion of your events – such as bottomless brunches. Luckily, the team at Design LSM share a few pointers to get you started.

As we have mentioned, this type of event would go on at a different time of day; hence, you want to ensure that transitioning from day to night is as seamless as possible. What’s more, your space needs to be versatile in order to deliver a more relaxed and informal offering in the daytime, then switch to a more curated evening experience.

The team explains: “The physical and tactile part of interior design is generally more static (e.g., wall finishes, furniture and joinery) and therefore it is important we choose suitable finishes that will work for both a daytime offering through to the evening. For instance, warm materials such as medium timbers can transcend through the day, whereas glass and mirror can often allude to a more theatrical evening setting.

“The transformation of a space can

be heavily attributed to the scenes set, through thoughtful lighting and sound design. With this in mind, key considerations to lighting levels and temperatures can assist with creating a more intimate and cosy setting or bring a lively spirit into the space. Similarly, the strategic positioning of AV systems and the integration of music can dictate the overall experience.”

At Design LSM, they stress the vitality of understanding the type of event you want to host and what that entices for you and your guests alike. This will allow you

HOW TO ACHIEVE A SEAMLESS TRANSITION

- Preparation through event plans and timelines, staffing, available equipment, and logistics.

- Communication across departments and restaurants ensures a smooth transition.

- Attention to detail ensures that expectations of guests are met.

- Timing - ensuring that we have enough time to prepare the space and staff for the event, and that we can smoothly transition back to regular service.

- Proper staff training - includes briefs on event-specific tasks, such as setting up equipment or serving a specific menu and responding to the needs of guests.

- Post-event follow-up with guests and staff to gather feedback and address any issues ahead of next time.

to pinpoint what elements you need to incorporate into your offering and how to deliver your overall plan to the best of your abilities.

The design team concludes: “From an operational perspective, the different types of activities may require contrasting styles of service. Therefore it’s essential to understand the possible staff flows around the space, the connection between the customer-facing front of house area and the kitchen/bar, as well as the customer journeys, to create an adaptable and functional general arrangement that can be altered depending on the desired offering.”

There is definitely a range of factors to consider when setting up your venue for a bottomless brunch, but having a good understanding of the process is the first step toward success. Whether you are an independent venue owner or manage a bigger space in the city, you can be ingenious with your interior design and market your offering to make the most out of this popular trend.

@gauchogroup

@designlsm_uk

Authentic partners

NICKY BAGGA, DIRECTOR AT BOXX DESIGN STUDIO, TELLS US ABOUT THE BUSINESS AND HOW THEY

ENSURE TO MEET CLIENT NEEDS AT ALL TIMES.

TELL US A LITTLE BIT ABOUT BOXX DESIGN.

Founded in 2020, Boxx Design Studio is a creative interior design studio based in Warwickshire, working nationwide. We are driven by a single focus; to deliver an amazing experience. Our experience and expertise mean we understand a clients’ objectives and operational demands and can design the perfect solution. Since inception, this ideology has given us much more freedom to take the business in whichever direction we feel my interest us.

WHAT IS YOUR BRAND’S VALUES AND ETHOS?

We believe in authenticity. Authenticity comes from knowing yourself and creating a business that reflects that while meeting your clients’ needs. Learning to let your authenticity take the wheel in business is crucial if you want to achieve your goals.

We strive to be collaborative. Much of our new business comes from reaching out to companies who work in parallel to us with similar clients, collaborating with them and using their expertise rather than treating them as competition.

We try to be adaptable and remain effective when everything is changing. We want to be the ones leading the way. We are doers, not talkers; but when we act, we act thoughtfully. For instance, we have adopted an unlimited holiday policy for all of our staff. Read more here: https://www. boxxdesign.co.uk/blog/why-weve-adoptedunlimited-holiday

HOW DO YOU WORK WITH VENUE OPERATORS TO ENSURE YOU CAN SATISFY THEIR REQUESTS?

The most critical part of ensuring customer satisfaction is completely understanding the purpose and function of the space you are designing. Before we begin any design work, we must understand how a client wants to use and operate their venue. Sometimes this means we are able to find answers to problems that the client might not have even considered.

Our process allows us to logically assess the needs of a venue and then add the creative flair and sparkle needed to turn it from a venue into an experience. Then, we can work within the budget and agreed

timelines to make sure that client requests and our proposed solutions are both realistic and feasible.

WHAT DO YOU WANT TO ACHIEVE IN THE NEAR FUTURE?

We have some exciting plans for BOXX Design Studio over the coming year. We’re striving to expand our portfolio with new projects in different sectors with specific focus on retail and hotel projects. We love projects that challenge our skill and creativity!

We also have big plans for growth within our team.

ARE YOU WORKING ON ANY NEW PROJECTS WE SHOULD KEEP AN EYE OUT FOR?

We’ve been working on lots over the last few months; including the rebrand and refurbishment of a prominent natural beauty and remedies store, a new competitive gaming bar and restaurant in Northern Ireland, and a boutique Warwickshire Hotel.

For more information, please visit www.boxxdesign.co.uk

INTERIOR DESIGN | BRAND IDENTITY | STRATEGIC THINKING

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

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

Inspiring Designs

TRANSFORMING COVENTRY’S CHRISTCHURCH SPIRE,

THE TEAM AT BLACK IVY DESIGN ARE THE BRAINS BEHIND DHILLON’S BREWERY BREATHTAKING BAR.

Black Ivy Design is a boutique interior design agency blazing a trail for the next generation of design-focused entrepreneurs. Led by a team of seasoned professionals, Black Ivy Design is committed to bringing fresh ideas and concepts to life in commercial settings, while providing

“Our goal was to preserve the original features while introducing modern elements to enhance the space. We achieved this by incorporating ambient lighting and textures, which created a warm and inviting atmosphere. It was a delicate balance between honoring the heritage of the building and infusing it with contemporary design elements. It required a careful balance between tradition and innovation, and we are proud of the outcome that honors the building’s rich heritage while positioning it for the future.”

Leanne Armstrong, Creative Director at Black Ivy Design

sustainable solutions and assisting clients in their net zero goals.

Creative Director Leanne Armstrong is the powerhouse behind Black Ivy Design, disrupting the industry and paving the way for a new style of design approach for hospitality venues. Leanne and the team believe that good design is all about creating environments and spaces that are functional and capable of shaping authentic human experiences.

Putting people first, the spaces created by this forward-thinking company aim to flow, be considered, inspire and encourage productivity, and foster connections – all while keeping a finger on the pulse of the latest trends in venue design.

ABOUT DHILLON’S BREWERY: THE SPIRE BAR

Dhillon’s Brewery is an award-winning microbrewery based in Coventry that specialises in the production of personalised and themed craft beers.

After searching for an interior designer for a newly acquired venue, Dhillon’s

Brewery approached Black Ivy Design as they were keen to work with a Coventrybased design studio to keep the talent within the city. The venue secured by Dhillon’s was one of Coventry City’s famous three spires, Christchurch Spire. It is a beautiful grade II-listed spire, the last remaining part of a 13th-century monastery.

Leanne says: “Since its completion, it has somehow survived King Henry VIII’s dissolution, the tearing down of the monasteries and the devastating 1941 Coventry Blitz. History seeps through the seemingly indestructible stone walls.”

The design Black Ivy implemented has seen Dhillon’s Brewery grow to be one of the city’s most prominent hospitality providers. Since The Spire Bar opened, Dhillon’s has won an array of awards, including The Best Pub or Bar Award, Godiva Award and Artisan Drink Producer at the Foodie Awards.

Leanne explains: “Our concept was to strip the venue back and change the previous positioning of the bar so the area flowed more productively. The new bar

now invites guests as they enter and takes centre stage, featuring bespoke 3D tiles that bow a nod to the spire’s history. To enhance the beautiful high ceilings, we designed a stunningly lit back bar to draw the eye up the height of the archways; this also creates the perfect solution to the limited storage within the building.”

When Dhillon’s first approached Black Ivy Design, they didn’t know which direction they wanted to take the interior design, they just knew they wanted to keep their brand identity and create an iconic venue to reflect the beautiful architecture of the building and create a relevant and atmospheric space.

The building itself had been vacant for over a year and was run down and filthy. The space was also a challenge, as it was only a 50m2 storage space, which was an issue from an operational point of view.

The other challenge they faced was the unprecedentedly changing environment of hospitality during the 2020 lockdown due to the pandemic. So, how do we futureproof a design, without knowing the impact the pandemic would have on the way we socialise?

Black Ivy made the design decision to introduce a high back bar to address the need for storing stock. By lighting this correctly, the back bar becomes the main focal point of the space and draws the eye up to the beautiful spire.

They also changed the positioning of the bar, so the space not only flows better and makes the customer journey easier, but it also takes centre stage complementing the back bar.

“Choosing a luxury marble bar top, exquisite velvets, textures and patterns alongside soft subtle lighting not only offers a subtle nod to the building’s history but helps ease the transition from day to night-time seamlessly and eloquently,” adds Leanne.

Many challenges were faced along the way due to supplies being affected by the pandemic, delays in opening due to the government enforcing lockdowns and staffing issues. However, Black Ivy hit the deadlines and worked around any issues without compromising on design.

“Black Ivy Design have the creativity and vision to not only to design a stunning space but run the project on time and on budget. Creating a venue that is both practical and profitable from an operational view.” Gurj Sandhu, Director of The Spire Bar

Sustainably conscious style

THE TEAM AT CULT FURNITURE TAKE TO HEART THE INCREASINGLY GROWING NEED FOR SUSTAINABLE PRODUCTS AND PRESENT THEIR CULT ECO EDIT RANGE.

With consumer patterns increasingly focused on environmental impact, ensuring the leisure spaces we create incorporate environmentally conscious elements is paramount. Sustainable commercial interiors are not another design trend, but a different mindset - pivoting customers’ lifestyles in such a positive way. It’s the choices we make now that will go towards a better Earth for years to come.

As the world steps towards a more environmentally friendly future, it’s important for the hospitality industry to consider their impact and make more conscious decisions around furniture buying. In a world where sustainable living will be the norm, it’s vital for companies to offer products in line with this concept for their customers to enjoy.

The Cult Eco Edit range features lots of trade-friendly options and is made from more conscious, yet still high-quality materials that will last. Having sustainable furniture in your business is hugely

Made from more conscious, yet still highquality materials.

beneficial in the long-run. Good quality furniture offers a longer lifespan, which benefits the environment by not adding to landfill. Eco-friendly ranges will be a real talking point among your guests, so dive into luxurious recycled velvets and mango woods for style and sustainability in your bar, restaurant, hotel or cafe. Who doesn’t love the idea of sipping a cocktail or a latte on eco-friendly furniture?

Cult is committed to offering more sustainably conscious furniture, accessible to everyone. It all starts with fabrics and textiles! A number of Cult’s best-selling styles are now available in recycled velvet such as the classic Sylvia, Harriet and Nova ranges, plus the recent launch of the wooden Malmros chair all suitable for the trade consumer. Made from 100% recycled PET yarns of the highest quality, you can shop for durable furniture with hospitality AND the environment in mind.

Tackling the science behind the choice of materials, many woods are long-lasting and eco-friendly –including mango wood, which is quicker to grow than many other woods.

Solid woods like oak, beech and ash are highly durable, meaning they’re going to last a long time in your space. Other materials such as rattan, cane and cord have an extremely sustainable process. Rattan is dried out in the sun and 100% biodegradable; the Kenton range is a popular ‘70s-themed dining chair range featuring sustainable rattan.

Discovering the products, the Sylvia Dining Chair (from £129) serves up all the style featuring an on-trend curved ribbed backrest, upholstered in a supersoft recycled velvet available in 5 colourways.

If you’re thinking of introducing a cool speakeasy-esque style of seating, opt for the Carnaby Table, Black Marble & Black (£299) paired with the Matteo Bar Stool with Backrest (£149); the recycled velvet is both plush and sustainable.

A feast for the eyes: the eco-friendly ribbed mango wood Lydford 4 Seat Dining Table (£749) makes a statement dining spot for high end establishments, whilst the Harrow Dining Table, Terrazzo & Brass (£349) is a great affordable option with its terrazzo top.

When it comes to the overall appearance and feel of your establishment, ambient lighting is the key ingredient. Statement styles are a must, like the Calla Pendant Light, Green & Brass (£89), which features a curved glass shade with a textured palm leaf print for a tropical feel.

A more conscious hospitality space is within easy reach. If you’d like help creating your dream hospitality space, Cult is definitely worth

considering. Their experienced trade managers have the expertise to help with both design and product selection.

Cult offers high-stock quantities available for next-day delivery, and same-day delivery available upon request. Bespoke products are also available to suit your design needs. Their competitive loyalty scheme benefits clients with attractive discounts for becoming a trade member and makes refurbishing large spaces more cost effective.

Products are manufactured to withstand the robust nature of high traffic environments, and offer a seamless checkout service with no hidden fees.

Head down to Cult’s London showroom to browse endless inspiration!

Showroom:

811-813 Wandsworth Road, London, SW8 3JH

Contact the trade team: 0208 150 3257 www.culttrade.co.uk

A more conscious hospitality space is within easy reach.

Spaces between us

HAVING A DYNAMIC, ORIGINAL AND WELL-EQUIPPED VENUE IS AT THE FOREFRONT OF ANY BUSINESS PLAN – AND MANY HAVE TAKEN THIS TO HEART! HERE ARE SOME OF THE BEST DESIGNS AROUND THE UK…

@amazinggraceldn

@kol.mezcaleria

Nobu Restaurant Shoreditch

10-50 WILLOW STREET, LONDON

Nobu Hotel London Shoreditch is the iconic, culturally immersive destination is located in the heart of vibrant East London. Having re-opened in June 2022 following a two-year hiatus, the property now features a new sixth floor, including the stylish Nobu Shoreditch Penthouse Event Space complete with a spacious private outdoor terrace.

Nestled amidst the energy of East London’s creative district and the financial centre of the city, the hotel delivers the perfect blend of industrial chic and Japanese simplicity. With a wide range of rooms and suites, a world-renowned Nobu restaurant, NAMI bar and alfresco terrace, Nobu Café, a naturally lit event space for 200+ people and a tranquil spa and gym.

It is Nobu’s restaurant outlet that caught our eye for May’s Venue of the Month piece, captained by Executive Chef, Sandi Richmond, who formerly worked at Nobu Instabul. Under Sandi’s direction, the team at Nobu developed the ultimate dining experience.

As diners enter the restaurant, they will be taken down a sweeping staircase to be greeted by a minimalistic restaurant,

an open-plan kitchen and sushi counter. Pioneered and created by Chef Nobu Matsuhisa, the iconic Nobu menu is influenced by his years of studying Japanese cuisine in Tokyo and his extensive travels. The diverse celebration of flavours formed Nobu’s trademark ‘Nobu Style’, which is intrinsic to all Nobu menus worldwide.

Sandi says: “Nobu is a Japanese-Peruvian style concept. It’s a mix of sushi and small plates served family-style and designed to share. The menu is a mix of Nobu classic dishes that you will find in any Nobu,

as well as dishes specifically inspired by each location - such as our East London location.”

Nobu Restaurant Shoreditch seats 240 guests, including a sushi counter Executive Chef Sandi Richmond brings her wealth of experience working in exclusive global hotels and restaurants to deliver Nobu’s signature style in Shoreditch.

The famed Nobu Weekend Brunch offers diners a lively start to the weekend, with a main dish plus unlimited access to the brunch and dessert bar. The Nobu

Shoreditch weekend Brunch menu includes tempting starters to share on the table, of Shishito Peppers Miso, Seasonal Miso Soup and Edamame; a variety of main dishes including Scrambled Egg Donburi, Baby Tiger Shrimp Tempura - Creamy Spicy, and Nobu’s signature Black Cod Den Miso.

Sandi observes: “I’d say the Black Cod Den Miso is our best dish. There’s a reason why it’s a Nobu classic – it’s delicious and definitely a must-try for first time visitors.”

The brunch buffet – located on the sushi counter in view of the full theatre of the kitchen - serves up a selection of salads, assorted sushi, sashimi and ceviche, and unlimited indulgent desserts to finish, including Sake Baba with pineapple, Nobu Cheesecake and Tropical Pavlova. Diners can add on free-flowing drinks for two hours with a choice of Prosecco, Beer or Lychee Elderflower Coolers.

Sandi explains: “I think customers visit Nobu for the culturally immersive and family-style dining experience. Brunch is a great way to showcase a lot of our classic dishes, especially for people who have never dined at Nobu before. It’s perfect for guests that want to try as much as possible from the menu, and it includes bottomless sushi – who can resist that…”

From the very beginning, the Nobu brand has been about creating memorable experiences around exceptional food. As artists, chefs and restaurateurs, the longstanding partnership between Nobu’s owners and the visionaries behind the brand – Nobu Matsuhisa, Robert De Niro and Meir Teper – is the foundation of Nobu Hospitality, a global lifestyle brand synonymous with instinctive design, fine ingredients and a passion for heartfelt service.

Speaking of their plans for the future, Sandi reveals: “A goal of mine is to put Nobu Shoreditch on the Map and make it a must-do in London. Long term, I would like to stay at Nobu for the remainder of my career and open more restaurants with the brand.”

Last but not least, Sandi encourages the industry to learn from each other: “No one is perfect and we should all be open to learn from and teach others. My advice would be to stick to the basics, use fresh ingredients and cook from your heart.”

Nobu’s roots are in Japan and the brand wholeheartedly embraces the concept of Japanese Kokoro; the connection between emotions, feelings, spirit and soul. This is the heartbeat of Nobu Restaurants, Hotels and Residences: to deliver authentically inspired moments that promote Kokoro.

@nobulondonshoreditch

A culturally immersive and family-style dining experience.

The Hawker

THE TEAM AT SWIFT BAR INTRODUCE THEIR NEWEST WHISTLEPIG COCKTAIL IN CELEBRATION OF THE LAUNCH OF THE LEAGUE OF THE FLYING PIGS TRADE ADVOCACY PROGRAMME.

Following the announcement of WhistlePig’s global campaign that aims to connect bartenders from all over the world under the banner of the world’s most awarded rye whiskey, the team at Swift have created a bespoke cocktail for the occasion as Rachel Reid, Bar Manager at Swift Bar Borough, lends herself to the cause as one of the leading partner bartenders.

Swift Bar first opened in Soho’s Old Compton street in November 2016. Their Shoreditch venue was inaugurated in 2020 and their site in Borough in 2022. Swift’s ethos is luxury at an affordable price for everyone to enjoy; the bar is all about hospitality and the team aims to make everyone feel welcome with a warm atmosphere and great cocktails. They also work according to the rule ‘fresh is best’, which is why they don’t add heat to their syrups and use ingredients in their most raw form.

Rachel says: “We are very fortunate to have a team from all over the world and everyone brings something truly unique

THE HAWKER

INGREDIENTS:

5ml simple syrup

15ml Luxardo Antico

20ml Amaro Meletti

30ml Laird’s BiB

20ml WhistlePig PiggyBack

METHOD:

Grab a mixing glass and add two dashes of orange bitters. Pour in all the ingredients, add ice to your mixing tin and stir until chilled. Strain into a stemmed glass and garnish with a chocolate coin.

to the table. We love to use flavours and combinations from the team’s different backgrounds and when we create drinks, we always try to do it in a controlled manner. We look to see if the flavours work with the chosen spirit and, once we decide on what we would like to use, it’s all about balancing the drink in its chosen style.”

ABOUT THE COCKTAIL

The Hawker is a sweet Manhattan tiff with a splash of amaro, and we have split the base with WhistlePig PiggyBack 6 YO and Applejack, giving the serve a whole new dimension and added complexity.

Talking about their creative process when curating the cocktail, Rachel explains:

“The team at Swift are big fans of a wellmade Manhattan, and so are our guests. We wanted to make a drink that took the classic, sweet Manhattan and brought a new depth to it.

“The orchard notes from the Applejack paired really well with WhistlePig Piggyback, and the amaro brought a caramelized bitterness to the finished drink – something that you would not get with a traditional Manhattan.”

ABOUT WHISTLEPIG PIGGYBACK

WhistlePig PiggyBack 6 YO whiskey is a straight rye whiskey crafted by blending 95% rye and 5% malted barley together. This

It’s all about balancing the drink in its chosen style.

whiskey is aged for six years in new, charred American oak barrels and bottled at 96.56 proof.

WhistlePig PiggyBack 6 YO whiskey has a bright and spicy aroma with notes of mint, clove and cinnamon; on the palate, it has a rich and complex flavour profile with touches of caramel, vanilla and dried fruits like figs and dates. The finish is long and warm, with a spicy kick that lingers on the tongue.

This whiskey is a great choice for those who enjoy bold and spiced flavours. It’s an excellent choice for classic cocktails such as the Old Fashioned and the Sazerac, as well as more creative concoctions. Piggyback 6yr whiskey brings out the unique flavours and complexity of other ingredients. It adds a layer of depth and warmth to drinks; additionally, the high proof ensures that its flavours are still prominent, even when mixed with other ingredients.

WhistlePig PiggyBack 6 YO has received much critical acclaim, including being named ‘Best Rye Whiskey’ by the San Francisco World Spirits Competition in 2020.

Spritz Up Your Summer with Whitley Neill Gin

WITH WARMER WEATHER JUST AROUND THE CORNER, WHITLEY NEILL, THE UK’S NUMBER ONE PREMIUM GIN BRAND1, HAS CREATED A RANGE OF DELICIOUS SPRITZ SERVES WITH ITS AWARD WINNING GINS.

It’s no secret that the spritz serve has been growing in popularity in the UK on trade over recent years. Research by CGA notes that over half of UK respondents would in fact choose to order one when drinking out of home. Plus, with a fifth of British consumers noting an interest in flavoured gin spritzes, there is a huge opportunity for venues to tap into this trend. With Whitley Neill’s wide-ranging gin portfolio, a few simple ingredients and garnishes, it couldn’t be easier to create an engaging spritz offering this summer.

THE MENU

DISTILLERS CUT SPRITZ

For the more traditional gin drinker, Whitley Neill’s Distiller’s Cut London Dry Gin provides a classic offering, simply paired with soda, prosecco and a dash of Elderflower cordial.

RECIPE

Add 50ml Distiller’s Cut gin and 25ml Elderflower Cordial to a glass filled with cubed ice. Top with 50ml Soda and 25ml Prosecco. Garnish with cucumber and mint.

RHUBARB SPRITZ

For something a little fruitier with a warming hint of ginger, the best-selling Rhubarb & Ginger Gin is the perfect option, garnished with a little lemon and mint for added freshness. For those looking for an alcohol free alternative, this one also works perfectly with the recently launched Rhubarb & Ginger 0.0 and either a prosecco alternative or simply lemonade/soda.

RECIPE

Add 50ml Whitley Neill Rhubarb & Ginger Gin to a glass over ice, pour in 50ml lemonade or soda water before topping with 25ml prosecco. Garnish with mint and a lemon wedge.

RASPBERRY SPRITZ

Raspberry Gin is always a firm favourite, and can be garnished with fresh raspberries for a real showstopper of a serve. Again, Raspberry 0.0 also provides a winning alcohol free alternative.

RECIPE

Add 50ml Whitley Neill Raspberry gin to a glass over ice, pour in 50ml lemonade or soda water before topping with 25ml prosecco. Stir through mint and raspberries

BLOOD ORANGE SPRITZ

Blood Orange gin works perfectly in a spritz to create a beautifully bright and zesty serve. Garnishing with a luscious blood orange really helps take this one to the next level.

RECIPE

Add 50ml Whitley Neill Blood Orange gin to a glass over ice, pour in 50ml lemonade or soda water before topping with 25ml prosecco. Garnish with blood orange slices. Other gins in the Whitley Neill range that create wonderful spritzes include fruity Black Cherry, and the limited edition Banana & Guava and Apple & Red Berries Gins.

If you would like any more information on Whitley Neill serves, or would like to set up a Whitley Neill Spritz menu of your own, please contact Customer.Services@halewood-int.com 1. GB Total coverage – latest 12 weeks – w/e 31st December 22

Distillers Cut Spritz

Rhubarb Spritz

Raspberry Spritz

Blood Orange Spritz

Klub Jägermeister

MAST-JÄGERMEISTER HAS LAUNCHED NEW B2B PORTAL FOR TRADE CUSTOMERS.

Mast-Jägermeister UK has launched a digital portal, Klub Jägermeister, to offer its on-trade customers free sales support, alongside spirits education and practical resources to drive revenue. The Klub Jägermeister website, live now, will be run on assigned credit, which can be exchanged for POS.

The in-venue visibility management platform and digital asset hub will support venues to drive incremental category sales and provide assets to promote Jägermeister’s perfect serve, an ice-cold shot chilled to -18C poured into a branded, green, frosted shot glass.

Outlet membership will be tiered based on the type of bar, demographic and typical volume sales. This will allow operators to access suitable resources for specific occasions, offering hints and tips on how to maximise their shot category and Jägermeister sales.

The POS is centred around Jägermeister’s perfect serve, the ice cold shot served in a chilled green branded shot glass, and designed to drive visibility for the brand with 43% of consumers taking as little as ten

seconds to decide what they want to order when they reach the bar1

Jägermeister is the UK’s shot category leader and the 3rd largest on-trade spirit brand delivering incremental sales opportunities for operators2. Studies show when Jägermeister Original or Jägermeister Cold Brew Coffee is served as an ice-cold shot, operators can see up to a 22% increase in shot sales as consumers are more likely to reorder3

The new website will enable users to access Jägermeister’s latest innovative equipment, with links to purchase, By using branded tap machines, operators can increase the rate of Jägermeister shot sales by up to 20%4.

In addition to the point of sale, operators can access informative videos on training, product information and sales advice focusing on the ice cold shot opportunity for Jägermeister and Jägermeister Cold Brew Coffee to demonstrate how versatile both variants are.

The videos also help build operator expertise and brand knowledge; when a consumer asks for a serve recommendation, an informed mixologist

or bartender is given the opportunity to upweight brand sales. There is much that isn’t commonly known about Jägermeister, for example, the 56 quality ingredients that make up every bottle, the year resting in oak barrels, and the 383 quality checks before each bottle is released for sale.

Ben Errington, Trade Marketing Manager, Mast-Jägermeister UK, says: “As a leading spirits company, Mast-Jägermeister UK continues to look for ways to support its customers.

“We are pleased to announce the launch of our new on-trade trade website, which provides category insight, a loyalty scheme mechanic and brand assets to help operators achieve better sales. This evolving portal is designed so that it becomes a go-to source of information for operators looking to maximise their shot sales.”

For more information, please visit www.klubjagermeister.co.uk

1. CGA MAT data to 3rd Dec 2022

2. CGA MAT data to 3rd Dec 2022

3. MJUK Outlet data

4. Independent Case Study Trials

The future is green

REUSABLE STEEL KEGS AND CASKS: THE EFFICIENT, SUSTAINABLE CHOICE - A Q&A WITH DAN VORLAGE, EXECUTIVE DIRECTOR AT STEEL KEG ASSOCIATION.

With the hospitality industry increasingly verging towards sustainability in every business area, we caught up with Dan Vorlage, Executive Director of the Steel Keg Association, on the challenges facing the on trade, and how reusable steel kegs and casks can play a meaningful role to speed the recovery.

YOU’RE AN AMERICAN, WHAT DO YOU KNOW ABOUT THE UK MARKET?

“Guilty as charged. I’m not from around

here. However, I did spend six weeks in London in the spring of 2021 when the company I work for, MicroStar Logistics, acquired Kegstar. I saw the on trade come back to life, and developed an appreciation for how truly special pubs, bars and restaurants are in the UK. Now that we helped found the new Steel Keg Association, I watch the market closely and it breaks my heart to see these businesses struggle.

“For example, draft beer consumption was down by almost half in 2021 compared to 2019, and it’s one of the slowest

recovering draft beer markets in Western Europe. People aren’t coming to the on-trade like they used to, and we are committed to bringing that traffic back.”

HOW ARE STEEL KEGS AND CASKS PART OF THE SOLUTION?

“Reusability is having a moment. Millions of people are changing their behavior because of reusability. They now carry reusable steel water bottles because they know they’re eliminating single-use plastic bottles from waste streams and they’re saving money.

“For this reason, we’re highlighting the fact that steel kegs work the same way for bar, pub and restaurant operators. Prior to COVID, reusable steel kegs and casks were saving four billion single-use containers from recycling and landfill streams. By highlighting the sustainability benefits of reusable containers, we have an opportunity to motivate consumers to enjoy more fresh beer on trade rather than at home. In addition, we want to help shine a light on the fact that steel kegs deliver a fresh experience most consumers can’t get at home.”

WHAT ARE THE KEG CHAMPION AWARDS?

“In celebration of World Refill Day on 16th June, the Steel Keg Association is accepting nominations for our 1st Annual Keg Champion Awards recognizing leading pubs, bars, restaurants and breweries for embracing the remarkable benefits that reusable steel kegs deliver with every pint. Now through 9th June, we’re accepting nominations to recognize Keg Champions across the UK with our first annual awards.

“This is what we look for in our champions:

- Sustainability: Keg Champions look for ways to operate sustainably and do a little good with every pull of a tap handle. That’s because steel kegs have the potential to save over FOUR BILLION single-use containers from waste streams each year!

- Efficiency: Keg Champions tap into the economic benefits of steel kegs by featuring draft beer as an important part of their business. Steel kegs and casks provide high contribution margins to bars and restaurants, which are more important now than ever.

- Fresh Experience: Keg Champions take pride in serving draft beer helping to create a fresh experience their consumers can’t get at home.

“Anyone can nominate and all nominated companies will receive a Keg Champion recognition package (back-of-house poster, window cling, stickers, a recognition letter, etc.). We will also select seven establishments in various categories as our 2023 UK Keg Champion Award winners, and present each of them with one of our iconic green Keg Champion kegs and donate £1,000 to the charity of their choice.”

FINALLY, TELL US ABOUT THE STEEL KEG ASSOCIATION.

“We’re a nonprofit marketing-focused organization, founded by the leading companies in the global keg supply chain,

on a mission to grow the volume of beer and other beverages served from steel kegs. When we talk with decision makers at bars and restaurants about the sustainability, efficiency and freshness benefits reusable steel kegs deliver, they have this ‘a-ha’ moment: they see that reusable steel kegs have a more important role to play in their operations, helping them to achieve their economic and environmental sustainability goals.

“For this reason, we’re expanding our marketing efforts and providing resources on our website to help bars and restaurants tap into the full potential of steel kegs.”

For more information, please visit: www.SteelKegAssocation.org/ KegChampionUKE

WE’RE PROUDLY CARBON NEUTRAL

At Frobishers, we are committed to promoting sustainable practices in all that we do. We believe that it is our responsibility to help protect our planet and its resources for future generations.

We are committed to both of the key ways of being sustainable; reducing our carbon footprint and o setting the rest with carbon credits.

WHAT HAVE WE DONE TO OFFSET OUR CARBON?

We have made every e ort to reduce the carbon footprint under our control and put pressure on relevant suppliers to do the same. Remaining emissions have been balanced or o set by carbon credits.

HOW ARE WE GOING ABOVE AND BEYOND?

We have joined the United Nations Race to Zero campaign via the SME Climate Commitment. Our carefully considered charitable support both includes the UK and overseas. Donations towards projects with the Wildlife Trust promote biodiversity.

We donate surplus products and more to Farshare

We support Unicef to create lasting change for children

We take part in beach cleans

KARIBA REDD+

Location: Zimbabwe

Standard: VCS

Tonnes: -75

BIODIVERSITY PROJECT #1

BEES, BUGS & BUTTERFLIES

Location: Surrey

Goal: Connecting and growing species rich land and water havens

CARBON CREDIT PROJECT #1

Flavoured Spirits

CONSUMERS ACROSS THE WORLD HAVE BEEN EXPERIMENTING WITH NEW FLAVOURS AND SEEKING ALTERNATIVE AROMAS TO SPICE UP THEIR DRINKING HABITS. WITH SUMMER JUST AROUND THE CORNER, WE ADDRESS THE IMPORTANCE OF A GOOD RANGE OF FLAVOURED SPIRITS AND HOW VERSATILE THESE CAN BE.

Producing perfection

WITH THE CATEGORY TAKING UP MORE AND MORE SPACE IN THE HOSPITALITY INDUSTRY, WE SHARE THE TOP FIVE ELEMENTS TO FOCUS ON WHEN EXPERIMENTING WITH FLAVOURED SPIRITS.

DON’T BE AFRAID

All members of hospitality know that consumers have strong preferences when it comes to flavoured spirits, especially within the gin and vodka varieties. However, this doesn’t mean that you can’t try out something new; it will not only provide you with creative freedom, but also give you the opportunity to educate your guests and entice them to step out of their comfort zone.

THINK IT THROUGH

As a mixologist, you will definitely know your way around the flavour wheel; use this to your advantage when creating new serves that involve a flavoured spirit. Experimenting is great, but you cannot go about it blindly – referring back to your key skills will allow you to go by a process of elimination that will help you identify the aromas you should be focusing on, and save you time when designing new menus.

SEASONALITY IS KEY

We will never grow bored of saying this as it will always be true: seasonality is key. Having the freshest ingredients to accompany your cocktails is a must –plus, seasonal fruits and vegetables will give you an idea of what flavours you should bet on during certain times of the year, while also facilitating sustainable practices.

TAKE YOUR GUESTS ON A JOURNEY

Cocktail making is an art, and what does art do? Transport the audience elsewhere. That’s what you should aim for; whether you are using a spirit that packs a punch or are going for a more mellow beverage, you should always know what you want to achieve with that particular serve. This will give you purpose and help you stay focused when developing a new drink, ensuring you stay on track and only strive to get the perfect combination.

RIDE THE WAVE

The flavoured spirits category has been taking the industry by storm, and it seems like it is going to be a hit this summer. Consumers are excited to go outdoors and sit with an ice-cold glass of their favourite drink while they enjoy the sunshine; the most important thing is that you meet their needs and deliver a great experience. Whether you are going to build a whole new menu for spring and summer or you are introducing new serves into your arsenal, now is the time to do it! Keeping a finger on the pulse of the industry’s trends is vital, and it will guarantee higher footfall while boosting sales.

Innovation is the way

MASTER OF MALT TRADE DISCUSSES HOW STOCKING FLAVOURED SPIRITS BENEFITS REVENUE AND DRIVES BACK BAR GROWTH.

In view of one of the busiest times of the year for our industry, the team at Master of Malt Trade have analysed the market to help operators make the most of their flavoured spirits offering.

“Over the past year we have seen some of the biggest growth in the flavoured spirits categories for the on-trade; flavoured vodka has seen an 18.5% increase and there has been a 36% growth in flavoured rums,” explains Liam Belton, Trade Lead at Master of Malt.

The wholesaler put this growth down to not only consumer interest in drink experimentation, but also a way for bars to streamline their preparation time and costs - flavoured spirits are able to replace homemade infusions.

In terms of benefiting revenue, Belton goes on to say: “Flavoured serves encourage bars to easily create more bespoke and unique serves for their customers, enabling the whole team to be able to put together complicated drinks no matter their experience. This also means there is a reduction in cost of stock ordering - rather than multiple ingredients, you are able to buy one liquid.”

The trend for these spirits is also driving innovation in the industry, from garnishes reflecting the flavour (Chase Rhubarb Vodka, one of the most popular flavours in the Master of Malt Trade portfolio, is often finished with twists, twirls and batons of the plant), through to split-base spirit pairing such as the Project 173 Rum’s chocolate and cherry flavours.

“We have recently launched a

competition for Project 173 that invited the on-trade to submit the flavour that they thought was missing from their repertoire. The success of this has demonstrated that there is still a huge capacity and appetite for new flavours,” Josh McCartney, Marketing Manager for Master of Malt Trade, reflects. He concludes: “The true beauty of flavoured spirits is that they have the ability to elevate classic cocktails, adding new levels to traditional serves - we are seeing flavoured Manhattan’s gaining traction, with flavoured daiquiris constantly evolving!”

Master of Malt Trade also flags that flavoured spirits are the perfect way to test recipes without putting them on menus.

By creating dedicated, short-term seasonal serves for moments such as the Coronation, bars can test what their consumers want without the commitment of long-term listings.

Master of Malt Trade is a future forward wholesaler. With an ethos of ‘by the industry, for the industry’, their focus is to offer flexibility, simplicity and responsiveness to meet modern trading needs. Their customer on-boarding and management systems offer a personal touch, with the convenience and accessibility of a multi-award winning digital platform.

For more information, please visit www.masterofmalt/trade

The true beauty of flavoured spirits is that they have the ability to elevate classic cocktails, adding new levels to traditional serves.

No.3 Key Lime Pie

HARVEY-HUGO AUSTIN-FRANCIS, FOUNDER OF BOWLER HAT BARTENDING, TELLS US ALL ABOUT HIS LATEST CREATION FOR THE NO.3 GIN COMPETITION, APPROACHING THE BRIEF WITH A SUSTAINABLE ANGLE.

Bowler Hat Bartending was founded back in 2021, when Harvey decided to take his future into his own hands after the pandemic hit the hospitality industry. It all started in his kitchen, a phone camera and a shaker kit; Harvey proceeded to share his creations on his social media

platforms, which then inspired him to start a bar consultancy business in Kent creating menus for various bars and hotels around the South-East of England.

Using Instagram as both a business and personal account, Harvey managed to connect with talents from all corners of the UK trade and beyond, getting increasingly

involved within the bartending community. His best work comes from taking part in competitions, which to him are a fabulous way to learn and connect with other members of the hospitality industry, while still competing with a creative edge.

Harvey says: “I find it brings us all closer together, sharing ideas and supporting one

another – you can establish life-long bonds with these people. I’ve always found joy in entertaining and hosting, yet I have an insatiable creative drive; these elements combine and help me provide people with drinks that are not only delicious and enjoyable, but also an experience, a conversation, a sippable sensory spectacle.”

ABOUT HARVEY-HUGO

Harvey grew up in Kent, the Garden of England, renowned for its hops, agriculture and berries, and - most importantly – a wide alcohol variety. This had a direct impact on his career choices, and what started as a simple job blossomed into a life-long commitment, working his way up the hospitality ladder from kitchen porter to waiter, to barman, manager and finally head bartender. Moving from venue to venue and covering all kinds of drink outlets, Harvey had a taste for the different roles and styles of the hospitality trade.

Harvey says: “During this journey, I found a love for spirits and how unique they are, in their taste, their distillation process and creation stories. I just find it so

fascinating, which leads me to my current position working as a gin teacher and Head Bartender at the City of London Distillery –come and say hi!”

He also tells us about his creative process, which entices his imagination running wild while taking inspiration from everything that’s tangible; from poetry and movies to people of merit and historical figures, the possibilities are endless!

“A brief always helps to ground me but even then, I’ll try and find the most unique connections.” Harvey concludes.

ABOUT THE COCKTAIL

While a true key lime pie can only be made using limes from the Florida keys, Harvey found the ones at his local greengrocer suited just fine as his ‘key’ was coming from No.3 Gin.

This year is big on sustainability and so he decided to use what would be a waste from limes and turn that into a three-in-one cocktail, cordial and a dessert!

To quote Simon Difford, ‘a Gimlet without any lime cordial is simply not a gimlet!’

@bowler_hat_bartending

NO3 KEY LIME PIE

INGREDIENTS:

50ml No.3 Gin

20ml spiked lime cordial*

20ml key lime cream washed vermouth**

10ml fresh lime juice

GARNISH:

key lime cream with fresh lime zest

*spiked lime cordial recipe – Approx 15 lime husks, 50g of sugar, 100ml water, juice and zest of three limes. Cover all with water, stir well until homogeneous.

** Key lime cream washed Vermouth – infuse a bottle of vermouth with juniper and cardamom overnight, then remove and add in lime juice and key lime pie cream, allow to curdle and leave for around two hours before filtering through a cheese cloth.

There you have it! A sustainable citrus delight in a glass – cheers!

Delivering excellence

DEE LEVER, MARKETING MANAGER AT ICELY DONE, TELLS US ABOUT THEIR RE-BRAND AND SHARES SOME TRENDS WE SHOULD KEEP AN EYE OUT FOR THIS SUMMER.

TELL US A LITTLE BIT ABOUT ICELY DONE.

“We’re a UK based cocktail company based in Hertfordshire. We make fresh nonalcoholic cocktail blends that make it easy for bartenders to serve world-class drinks with speed and consistency, whilst retaining the craft and theatre of bartending.”

WE KNOW YOU HAVE JUST GONE THROUGH A RE-BRAND, WHICH IS VERY EXCITING. WOULD YOU LIKE TO TELL US ABOUT HOW THE PROCESS WAS?

“We’re proud that Icely Done has become synonymous with amazing frozen cocktails over the years. However, we’ve got a lot more to offer as a company so we entered the re-brand process to do some deep reflection on who we are, what we care

about, and how we can be of service to the on trade.

“Our new visual identity is the main output of course, but the whole process has invigorated our team, culture and brand.”

WHAT WOULD YOU LIKE TO ACHIEVE FOLLOWING YOUR REBRAND?

“We want to be a catalyst of cocktail creativity, and we want to be of service to the on trade; helping more bars create and serve remarkable cocktails with speed and consistency.”

IN VIEW OF SUMMER, WHAT ARE SOME TRENDS VENUE OPERATORS SHOULD KEEP AN EYE OUT FOR?

“Tequila and Mezcal serves are on the rise, and many venues are twisting summer

classics to include our favourite Mexican spirit. The Tequila Colada and The Paloma are great examples. Spritz-style drinks will be very strong again of course this summer.”

WHAT DOES ICELY DONE HAVE TO OFFER TO HELP THE ON TRADE CAPITALISE ON THE SUNNY SEASON?

“We have a cracking range of blends that can help operators deliver cocktails of all kinds this summer, whilst ensuring 100% consistency and reducing wait times at the bar. Our team are genuinely passionate about cocktails in the on trade, and are on hand to offer any advice.

“Our Watermelon & Strawberry blend is a real summer favourite with some of our key customers. It’s hugely versatile and makes a banging Margarita: both shaken and frozen (in one of our machines).”

For more information, please visit www.icelydone.com

“I have been buying wines from Pierre-Loup DeCam (Bacchus Wines PLDC) for over twenty-two years. When I owned the Michelinstarred JSW Restaurant in Hampshire, and since retiring, I stocked my wine cellar with the joyful wines of Chateau de Parenchère. They are my go-to wines, and I always receive excellent wine and service.”

Chef & Restaurateur, Jake S. Watkins

Exploring possibilities

WE SPEAK WITH INDUSTRY PROFESSIONALS TO ANALYSE THE FLAVOURED SPIRITS CATEGORY, UP AND COMING TRENDS AND WAYS TO CAPITALISE ON THESE OVER THE SUMMER MONTHS.

The flavoured spirits category has boomed in recent years, with consumers increasingly looking for unique and exciting flavour experiences beyond traditional liquor choices. This trend is set to continue in 2023, as the category gains further popularity and innovation leads to new and exciting flavour profiles.

One major trend we are expecting to see in 2023 is the rise of botanical-infused spirits. While gin has long been associated with botanicals, other spirits like vodka, rum and tequila are starting to experiment with unique botanical flavours. Herbs like rosemary, thyme and lavender, as well as flowers like hibiscus and elderflower, are set to be popular botanical infusions.

Another trend to look out for is the increased popularity of ready-to-drink flavoured spirits. With pre-mixed cocktails and canned drinks becoming more prevalent, flavoured spirits are set to follow suit. Brands are expected to offer

more convenient and accessible options for consumers, with unique flavour combinations and eye-catching packaging.

Furthermore, we anticipate more artisanal and craft flavoured spirits to hit the market, following the trend of consumers seeking out more locally-sourced and sustainably-produced options. Smaller brands are experimenting with daring flavour combinations and unique production methods, tapping into the trend of personalisation through food and beverage choices.

We also expect to see a continued interest in flavoured whisky, which has seen significant growth in recent years. Brands are experimenting with various flavour profiles, including honey, apple and cinnamon, and consumers are responding

positively to these new and innovative options.

To go through this array of predictions and to help you capitalise on the category over the next few months, we have spoken to a panel of experts who reveal their perspective and share invaluable advice.

Olivia Yelf, Senior Brand Manager at Marussia Beverages UK, starts us off by explaining how important it is to stock a good variety of flavoured spirits. She says: “Today’s customers are looking for unique and exciting experiences when they go out to bars, and flavoured spirits offer just that. Having a wide range of flavoured spirits ensures that bars can meet their customers’ preferences and offer a diverse selection of drinks; they can be used to

create new and innovative cocktails, which can set a bar apart from its competitors. By experimenting with new flavour combinations and creating unique drinks, bars can showcase their creativity and keep customers interested and engaged.”

Moreover, Olivia makes an interesting point in explaining how not everyone enjoys classic spirits like rum or vodka and instead prefer the taste of flavoured variants; by offering a diverse selection, bars can cater to a broader range of preferences, therefore attracting more customers.

Predicting key flavours in 2023 to be citrus, berries and tropical, Olivia continues: “In addition, flavoured spirits can add novelty to cocktails, making them unique and stand out from other classic cocktail recipes. By incorporating a flavoured spirit into a cocktail, bartenders can experiment with new and innovative serves, making their cocktail menu more attractive and exciting – which, in turn, will make the venue stand out from the competition!”

The team at Bargo strongly agree with Olivia’s observations, reinforcing the concept that not everyone enjoys traditional spirits and that venueds must take this into consideration when deciding on the products they stock. Furthermore, they highlight the fact that flavoured variants allow bartenders to go above and beyond with experimentation, meaning they can create endless combinations.

They say: “One of the great things about flavoured spirits is that they offer endless possibilities for experimentation with new drinks. By stocking a range of flavoured spirits, our bartenders can get creative and come up with unique and exciting cocktail recipes. Whether it’s a citrus-infused gin and tonic or a spicy jalapeño tequila margarita, flavoured spirits can be used to add new dimensions of flavour to our drinks menu such as our signature Rhubarb Spritz, which has been proven to be a crowd favourite.”

At Bargo, they prioritise responding to consumers’ recent need for increased attention to sustainable practices – which extends to their selection of spirits.

“It’s important for us to consider sustainability when selecting flavoured spirits or any other products for our bar menu. By choosing products that are made with sustainable and ethically sourced ingredients, we can show customers that we care about the environment and are committed to responsible practices,” they explain.

Bargo’s team are not the only ones to have noticed the demand for sustainability and adjusted their offering accordingly.

Lucy Warner, Marketing and Business

Development Manager at The Brighton Cocktail Company, says: “As much as we all love fresh produce, being able to offer flavoured spirits instead can provide a similar experience in your drinks, without the potential for food waste.

“Keeping the flavours locked into long-lasting spirits or syrups (especially if they are made in-house) can save on money and food wastage across the bar. In another vein, sustainability is important to consider when making the decision of which flavoured spirits to go for; staying true to natural flavours and using organic botanicals, fruits and herbs provides an

authentic tasting alternative to fresh produce, whilst staying away from the nasty artificial substitutes.”

Lucy continues advocating for flavoured spirits, explaining that providing the customer with classic expressions and alternatives allows them to experiment and step out of their comfort zone without straying too far from what they know.

She adds: “As a venue, you can upsell new varieties of your classics and keep the menu feeling fresh and new to customers. It’s all about opening up the options to guests and encouraging them to try an alternative. It keeps things interesting and

means you can alter a drink based on their taste, providing a premium-feeling service. It opens up the conversation by finding out what they like, and suggesting a slight twist on something that they know and love.”

Flavoured spirits have been growing in popularity for some time now, exciting both existing customers while also bringing in new drinkers to the category. Industry giant KBE Drinks have taken note of this and aim to help give bartenders more and more opportunities to come up with innovative serves and flavour combinations.

John Price, Head of Marketing at KBE Drinks, says: “Last year KBE Drinks

announced our entry into the spirits category with a range that includes a number of flavoured spirits across whiskey, rum and vodka. Flavoured vodkas, in particular, continue to grow, and especially in the more premium segments, where three of the top ten premium vodkas is flavoured, and five of the top ten super premium brands too.”

Following these reflections, KBE drinks made sure to include relevant, high-quality options within their portfolio, which included Nemiroff Ukrainian vodka in its Bold Orange, Wild Cranberry and Burnt Pear expressions, Blackland Texas Pecan Brown Sugar Bourbon, and Makai – their spiced rum brand inspired by the rich heritage of Polynesia. All of these have been steadily gaining success in the industry, with consumers welcoming the innovative flavours and bartenders across the UK seeking premium products.

Last but not least, Love Drinks’ Managing Director, Samantha Burke, brings this educative piece to a close highlighting a subcategory – liqueurs. After enjoying a boost in recent years, liqueurs have been riding the flavoured spirits wave and finding their place in an array of original serves.

Samantha elaborates: “I think the increased interest is down to a few things. Imagination from mixologists is at an alltime high, boundary-pushing consumers at home have been experimenting with different liqueurs, social media has been doing its bit and the trend for low alcohol serves has given the category another key focus. All in all, it’s an exciting category and I expect we will see more of the same creativity and interest in 2023.”

To meet this demand and further embolden their collection in 2023, Love Drinks have just launched the exciting and

unique triad of ‘La’ Liqueurs from Japan. Much-revered in Japan and especially amongst talented mixologists, these new products are expected to have a big summer.

In conclusion, the flavoured spirits category is set to continue to grow and innovate in 2023. Consumers are looking for

unique and exciting flavour experiences, and brands are responding with new flavour profiles and convenient options. Whether it’s botanical-infused spirits, ready-to-drink options, artisanal products, or flavoured whisky, there is sure to be something to pique the interest of every flavour-driven consumer.

Readies, Steady, Go!

APTHORPE, COMMERCIAL DIRECTOR AT G4S CASH SOLUTIONS, EXPLAINS WHY

On Monday 20th March, parliament debated a petition which secured more than 55,000 signatures. The objective of the petition was to maintain payment choice and make it illegal for retailers and services to decline cash payments.

Whilst the Government denied the proposal, this was evidence that even though the digital revolution continues to drive consumers towards contactless technology, cash is going nowhere in the short to medium term.

Indeed, recent research commissioned by LINK, the UK’s largest cash machine network, found that at the end of 2022, around 70% of people said they’d recently used cash to make a purchase. This is a lot higher than you might expect!

What’s more, there are lots of demographic groups that will be left behind if cash acceptance is no longer a payment option. Research shows that groups including the elderly or those with physical or cognitive disabilities have a clear preference to make payment via cash. However it’s not just payment preference. The British Retail Consortium has seen the cost of accepting debit card payments rise steadily since 2015.

What has become clear is that whether the payment preference is cash or card, customers should have the right to choose what method works best for them.

As a consequence the modern bar owner has to make adequate provision to ensure appropriate security is in place and that positive cash flow is maintained, for both digital and physical cash payments.

Failure to do so can result in serious financial consequences and supplier frustration - all of which has a negative impact on the people that matter most: your customers.

So how to approach cash handling? G4S has a number of options.

CASH360 is a secure and integrated cash management and cash collection service from G4S. The service involves the installation of one of our intelligent cash safes on your premises. The solution uses software to create a link back to central monitoring services, which in effect it becomes a bank branch within your own premises.

When cash is deposited into your smart safe, the amount will be credited into your bank account while the notes and coins are still on site. Then, with the software, you can see your cash flow – from physical, online and terminal sales – in real time.

Of course, your cash can be collected too.

G4S cash collection service uses trained personnel and a fleet of armoured money transport vehicles to pick up cash at your chosen location. From the moment cash is collected and transported it is no longer your responsibility, so you have full peace of mind.

Find out more and access preferential rates by contacting us on 0845 644 1239 or by visiting www.g4s.com/en-gb/what-wedo/cash-solutions to fill out a referral form, quoting Bar23.

JOHN

CASH REMAINS KING.

Salmon Guru

DUBAI, UNITED ARAB EMIRATES

Named to express the ability of going upstream and against the flow, Salmon Guru Dubai is a notion that celebrates the rebellious mantra of the salmon. The most amusing part? They do not serve salmon!

Brought to Dubai by legendary bar industry figurehead, Diego Cabrera, and inspired by the homonymous site in Madrid opened back in 2016, Salmon Guru combines three distinct vibes within the same space. Featuring detailed open bar stations, guests can enjoy a unique drinks execution in a ‘60s-inspired Tropical Speakeasy section, an Asian Night Market or a Comic Book themed area.

Sitting in the 60s-inspired Tropical section, customers can tune into the eclectic upbeat tunes and marvel at the skilled and engaging bartenders. The Asian Night area is a market-inspired space that has an exclusive feel, tucked away into the back of the bar for some privacy if needed. Lastly, tapping into everyone’s childhood, there is a vibrant comic book feel that is brought to life with popping neons and retro comic art. Oh, and there is a terrace for those looking for some open air… In short - the venue is set to appeal to those searching for a carefree evening garnished with plenty of escapism.

On the drinks menu, guests will find surreal and finely balanced signature

drinks complete with custom glassware that resemble tree frogs, glow-in-the-dark lotus flowers and anthropomorphised fish. Diego has specially curated the Dubai menu and introduced a new signature cocktail available exclusively in the Middle East,

while still serving the original beverages that are found on the Madrid list too. The Dubai cocktail menu ticks the box for every kind of thirst covering the sweet, sour, strong and downright crazy. Drinks aside, Salmon Guru has a wonderfully

We believe in letting the simple act of drinking a cocktail be a sublime experience.

curated bites selection as well – but remember, no salmon!

Founder Diego answers a few questions for us, disclosing more details about their successful venue.

WHAT WAS THE INSPIRATION BEHIND THE VENUE?

“I was always fond of being the man behind the bar, mixing and creating drinks. My cocktail bar is what I call home, and the customers are my guests. Having the opportunity to create cocktails and food in front of guests means the most to me, which is why I did not want to have a usual bar attached to the wall. Instead, I had the idea to bring the bar to the centre of the venue, allowing customers to enjoy both sides of the bar.

“Salmon Guru is a unique venue where our bartenders are true experts who guide and welcome guests without any barriers between them. The venue is inspired by the eclectic aesthetics of Salmon Guru Madrid, where the London Room at the entrance bar coexists with The Creative Room, The Asian Room and Guru Lab Madrid (animal print, neon and comic). The elegance of its materials plays with the rogue and transgressive point that identifies our brand. The quality and sobriety of the wood combine with the brightness of the neon, or the Asian embroidery of the tigers on the velvet armchairs.”

TELL US ABOUT YOUR EXPERIENCE BUILDING THE BUSINESS.

“Undertaking this project has been a long and challenging process, but it has also been a rewarding one. Salmon Guru Dubai is our first international adventure and,

although we were very prepared for this leap, starting in a completely different country with a culture that is sometimes very different from our own can be a little complex. However, we could not have done it without the involvement, support and perseverance of our partner, Elements Hospitality. They have made everything much easier and more gratifying, they were able to put their trust into all our crazy ideas and allow us to be ourselves every day.”

WHAT MAKES YOUR VENUE STAND OUT?

“Making the unexpected the expected! We turned cocktail making into a 360-degree experience that guests will not forget. Not just the cocktails per se (which are very

tasty, by the way), but what you feel from the very first moment you step through the door. From the way we welcome customers, to the music, the light, our glassware, our guys... everything leaves the audience wanting more and coming back. At Salmon Guru, we believe in letting the simple act of drinking a cocktail be a sublime experience.”

WHAT ARE YOUR GOALS, SHORT AND LONG-TERM?

“We are always aware that this is a new space and needs a lot of work. In the shortterm, we are doing the very important day-to-day work of building the Salmon Guru family, working on small, constant changes, and making our customers aware of our spirit of optimism. In the medium to long-term, an adventurous year awaits, full of revitalisation and coming together as a team. In Madrid, we are transforming our facilities and starting new projects; ‘The Dragon experience factory’, Is one of the new projects. We always raise the bar a little bit higher, so we never reach the finish line.”

WHAT COULD UK HOSPITALITY OPERATORS LEARN FROM YOU?

“That you can do things in a different way, and that you don’t have to replicate what the majority does. You just have to be determined. It can be complicated, but it is very rewarding.

“Lastly, always keep thinking about the next steps and looking for a more distant goal each time.”

@salmongurudubai

We always raise the bar a little bit higher, so we never reach the finish line.

LONG LASTING

SENSACRUNCH TION