Happy May! This month, we bring you another jam-packed issue of Bar Magazine covering all the newest innovations, freshest trends and valuable advice to ensure your business stays on top!
This very special edition will be delving into three exciting focuses, notably our huge Euro 2024 piece, in which we will be looking to the Summer of Sport ahead and considering how wet-led venues can make the most out of heightened footfall and football fun!
As well as this, we will be offering interesting angles in our Entertainment focus, which will be examining guests’ growing demand for immersive experiences in the on-trade, and our Food and Drink Pairing feature, where we will be exploring the world of endless opportunities that marrying gastronomic delights and serves together brings wet-led venues.
Among these extensive main features, we will be offering our exciting regular pieces: Hospitality Heroes, New Creations, Venue of the Month and Hospitality around the World.
If you haven’t heard already, the Bar Magazine Awards are back – taking place next January at the exceptional Leonard Royal Hotel Tower Bridge! Head to our BMA pages to meet the first of our expert judging panel who share their excitement on hospitality’s hottest event!
Enjoy!
EDITOR
Eleasha Pritchard
ep@cimltd.co.uk
Cover:
This summer, stock Cruzcampo®, the number one draught lager in Spain
To find out more visit www.eazle.co.uk/huk/en/cruzcampo
PUBLICATION MANAGER
Manjeet Griffiths
manjeet@cimltd.co.uk Tel 01795 509109
ACCOUNT MANAGER
Jazmine Davis
jazmine@cimltd.co.uk Tel 01795 509109
ADMINISTRATION MANAGER
Natalie Murray
admin@cimltd.co.uk Tel 01795 509103
CREDIT FACILITIES MANAGER
Gwen Lee
creditcontrol@cimltd.co.uk Tel 01795 509103
MARKETING MANAGER
Lucas Payne lucas@cimltd.co.uk
ELEASHA PRITCHARD EDITORDESIGN & PRODUCTION
James Taylor
Grant Waters
SALES DIRECTOR
Tom Woollin
CHIEF EXECUTIVE
John Denning
@barmagazineuk
Bar Magazine UK
14 HOSPITALITY HEROES
We feature Daniele Giovinazzo, Beverage Director at Majestas Group, as this month’s Hospitality Hero, who shares the insightful story of his career so far, lending wise words to fellow hospitality professionals.
17 BAR MAGAZINE
If you haven’t already heard, the Bar Magazine Awards are back! Head to the BMA pages for an exclusive look at what’s new for next year’s awards, including an exciting introduction to our outstanding expert judging panel.
29 ENTERTAINMENT
We look to the growing role of entertainment in the on-trade, sharing how your venue can stay ahead of the curve and offer guests new and exciting drinking experiences.
38 VENUE OF THE MONTH Park Chinois.
41 EURO 2024
With an exciting Summer of Sport ahead, we reveal how your venue can make the most of the football-fun, and maximise on increased footfall!
52 HOSPITALITY AROUND THE WORLD
KINK Bar & Restaurant, Berlin.
58 NEW CREATIONS
We share a fresh new serve in line with the season – Sunkissed Summers by Vesper Bar.
61 FOOD AND DRINK PAIRING
We delve into the wonderful world of food and drink pairings, sharing the value of these to wet-led venues, while serving up some outstanding inspiration to shake up your bar’s menu!
78 SOCIAL MEDIA LOOKBOOK
We share our favourite foodie snaps as part of the wider food and drink pairing feature!
Colman’s, the UK’s number one mustard brand1, has partnered with premium hand cooked crisp brand, REAL, to relaunch its Ham & Mustard Crisps with the iconic taste of Colman’s English Mustard.
Available exclusively in the food service channel from April, the REAL Ham & Colman’s Mustard Crisps pack a distinctive Colman’s flavour punch and is set to be the perfect pairing to a drink, whether that be a pint, a chilled diet coke, or a delicious sandwich.
With expected sales of over 1.5m packs a year , REAL Ham & Colman’s Mustard Crisps is a huge opportunity for more people to enjoy Colman’s in a different way, whether they are existing fans or new to the famous condiment.
REAL has been making premium hand cooked crisps with punchy flavours for the food service sector since 1997. With this collaboration, the brand’s fifth bestseller2 Ham & English Mustard, has been given an
Helford based, family run Artisan distillery, Rosemullion, are delighted to announce that they have again come out on top, winning the England title at the World Drinks Awards 2024 for their iconic Dry Gin. This prestigious accolade now brings their award tally to 61, making Rosemullion one of the most awarded distilleries in the country. This winning cycle, which began in 2019, is all the more remarkable for this small but dedicated distillery as it has consistently outperformed bigger or more long established brands in doing so well for so long.
The World Drinks Awards are highly respected by both consumers and traders alike and are crucial in recognizing, rewarding and promoting the world’s best spirits to all markets. The selection process is rigorous and includes blind tasting by a carefully chosen panel of International experts. Rosemullion’s winning Dry Gin is based on a traditional recipe made by the Bradbury family and their team – it ‘presents’ as a clean tasting, big-hearted drinkwhich is based on a bold blend of juniper, citrus fruits and botanicals.
upgrade with a boost of Colman’s English Mustard’s fiery flavour that is loved across the nation.
1.
MONIN, the leading syrup brand in the UK on-trade and a trusted partner for hospitality professionals all over the world1, has introduced a new flavour innovation to its best-selling concentrate range, Ginger concentrate. With 94,987 drinks made with MONIN products every hour in the UK alone2, this fiery, on-trend flavour enters the market in time to add a kick to consumer-favourite cocktails and mocktails and put a refreshing twist on ginger beers and lemonades ready for summer.
Made from 39% real ginger juice and containing only natural flavourings, Ginger concentrate champions handcrafted taste.
MONIN is proud to cater to a wider range of beverage enthusiasts, thanks to the product’s allergen-free and veganfriendly credentials, allowing a more inclusive audience to enjoy delicious drinks elevated by Ginger concentrate. MONIN Ginger concentrate is supplied in 70cl glass bottles and is available from MONIN’s importer Bennett Opie as well as across various wholesalers in the UK.
1. CGA OPME, 01/11/2022
Zacal, a new independent mezcal brand born from the wild spirit of Michoacán, Mexico, is making its UK debut. Zacal’s two expressions, a complex Ensamble (and a delicate Manso Sahauyo are crafted from the region’s unique agave varietals and volcanic terroir, offering a fresh take on the familiar and inviting exploration of the lesser-known region.
Zacal is an artisanal mezcal launched by four friends with a passion for the spirit in partnership with third-generation Mezcalero, Milton Ochoa. It is hand-distilled from organically-produced magueys - Bruto and Manso – and roasted with local volcanic rock in an underground oven at the familyrun Vinata. It utilises an intriguing technique involving a small chimney to draw away
the smoke, reducing the characteristic smokiness of many mezcals and amplifying the other flavours.
Zacal is launching with two expressions. The Manso is an accessible mezcal made with 100% maguey Manso De Sahauyo, an organic semi-wild ‘Cenizo’ agave that is harvested for 3-5 years. It is a delicate and balanced mezcal with notes of sweet almond, citrus and a whisper of smoke. Its
gentle nature makes it perfect for cocktail-making and those who are new to the Mezcal category.
The Ensamble is born from the union of magueys Manso De Sahauyo and Bruto, and has been crafted for the mezcal connoisseur. Perfect for sipping, it lingers on the palate with a lightly smoked finish.
Zacal Mezcal is available for the on and off-trade from now.
TOVARITCH! Premium Vodka has garnered 145 industry awards, making this 100% European brand the world’s most highly awarded vodka. Now the brand is set to make advances in the UK where, until now, it’s been little known.
It is packaged in a traditional simple yet elegant 70cl bottle and is 37.5% ABV with an RRP of around £23-25. This makes brand one of the best in class as a pouring or sipping vodka. Its meticulous production process delivers a smooth and satisfying finish. Awards donors include IWSC, The Spirits
Suave Tequila has announced the national roll-out of the brand across the UK. The sustainable, additive-free, luxury brand has signed with JBE Imports for nationwide distribution following a soft launch in London.
Available in four expressions – Suave Blanco (36.4% ABV; RRP £95), Suave Lunar (36.4% ABV; £109), Suave Reposado (36.4% ABV; £160) and Suave Ultra Añejo (36.4% ABV; RRP £2000) – the impeccable collection is created for sipping. The liquids are smooth, complex, full-bodied, additive-free, Kosher certified,
and Butterfly Mark certified through Positive Luxury. This ultra-premium range of sipping tequilas is as authentic as they come. The company even cultivates its own agave seedlings. The company takes pride in making fine tequila, resulting in the perfect blending of tradition and contemporary aesthetics.
The packaging is an elegant, sculptural, organically shaped bottle, with the different styles denoted by the colours of the labels and closures.
For UK trade sales, contact: sales@jbeimports.co.uk
Business, International Spirits Challenge. TOVARITCH! Vodka, which is beloved by vodka connoisseurs across the world, is made from traceable European wheat, it is distilled five time and filtered 10 times.
Made to a traditional recipe, TOVARITCH! was created in the 18th century by the noble family of Count Jules Rene Litta. Marquis Eugenio Litta Modignani, the CEO and founder of the modern company which owns the brand, TSI S.A., rediscovered the family masterpiece and launched this authentic brand in the 20th century.
The Drinks Trust and The Wine Trade Sports Club Foundation are pleased to present for its second consecutive year The Harvest Tour, the industry three-day cycling tour in aid of The Drinks Trust.
The bike ride will take place from Friday 27th September to Sunday 29th September 2024, to raise valuable funds for The Drinks Trust, the drinks and hospitality industry
charity. This year, the peloton will embark on a journey from Bristol to London for an average of 120 to 140km per day.
Again this year, the bike ride will be generously sponsored by VinLog powered by Kuehne+Nagel, the well-known logistics service provider that wineries, distillers and brewers, retailers, global importers and exporters alike rely on day in day out.
Kuehne+Nagel, has been supporting The
More than 360 people from across the hospitality profession joined together to celebrate, recognise success and highlight the importance of mental health at The Burnt Chef Project’s second gala dinner, aptly titled, Love Hospitality, in March, raising thousands of pounds in the process.
The glamourous event which took place in London on Monday 25th March 2024, the first night of the Hotel, Restaurant and Catering Show, in partnership with Unox, brought together suppliers, operators,
Hospitality Action celebrated the triumphant return of their much-loved Back to the Floor event last week, raising an astonishing £258,643 for the charity.
Returning for a sixth time and hosted by James Clarke, General Manager of Park Plaza Westminster Bridge London, the fundraiser saw senior hospitality figures return to their hospitality roots in the role of waiter or sommelier for the evening with an outpouring of support from across the industry, underscoring the resilience and unity of the hospitality community during challenging times.
Co-founder Danny Pecorelli, Managing
training and education providers and others from across the sector. Hosted by internationally renowned writer and comedian, Russell Kane, the event not only raised thousands of pounds on the night, but it also served its purpose of facilitating discussion, hosting conversation and raising awareness of the mental health crisis in the hospitality profession.
Celebrating some of the many incredible talents and those who go above and beyond to provide mental health support, Love Hospitality also hosted the first Hospitality’s Mental Health Heroes awards,
Drinks Trust’s work for many years and has once again stepped forward with support by partnering on this Tour.
To sign up for the Harvest Tour, please visit: https://just-pedal.com/events-2/drinkstrust-cycle-challenge-2024/
in association with Talent Hive.
For more information on The Burnt Chef Project, including the support and information available to those living with mental health challenges, please visit www.theburntchefproject.com.
Director at Exclusive Collection, was joined by over 80 leading names from across the hospitality industry including Michael Bonsor, Managing Director, Rosewood London, Tej Walia, General Manager, Foxhills Club & Resort and Joanne TaylorStagg, General Manager, Athenaeum Hotel & Residences who returned to the floor to test their silver service skills for 500 guests
in aid of Hospitality Action, which acts as the safety net for industry households across the UK.
To find out more about Hospitality Action’s fundraising events and how your business can get involved, please visit www.hospitalityaction.org.uk or call 0203 004 5500.
Designed by Fabled Studio, the 2500sq ft South Americaninspired cocktail destination SAMBA ROOM sets the stage for a memorable celebration. Guests will be immersed from the moment they step through the striking gilded canopy entrance into a mirrored walkway that reveals the stunning sky bar. Distinguished by its soft curves, dazzling liquor display, intricately carved wood, and spectacular London views, the bar will captivate its audience with SUSHISAMBA’s renowned energy
complemented by an innovative cocktail experience.
SAMBA ROOM’s exclusive cocktail menu was designed in collaboration with the Speak in Code team and features a creative array of ten drinks taking guests on a journey through the rich and diverse cultures of Japan, Brazil, and Peru.
With its striking design and impressive cocktail experience, the SAMBA ROOM promises to be a truly unforgettable destination.
Imbibe Live, the UK’s premier event for the drinks industry, promises to captivate and educate attendees with an array of newly curated content. Set to take place at London Olympia from Monday 1st to Tuesday 2nd of July 2024, Imbibe Live will serve as an unmissable hotspot for drinks professionals eager to enhance their craft and propel their businesses forward.
This prestigious two-day event is perfectly tailored to quench the on and off trade’s thirst for knowledge, networking, and next-level trends. Imbibe Live has announced an innovative masterclass programme filled with tastings and
industry-focused panel discussions spearheaded by big-hitters in the industry such as Ian Burrell, Melissa Cole and Jack Sotti.
Key highlights include the revitalised masterclass schedule, the Sommelier Wine Awards (SWA) results ceremony, The Great Imbibe Live Shake Off competition and the new much-anticipated Campo de Agave theatre, an oasis of agave plantbased spirits masterclasses hosted by Club Cantina.
Attendees will also have the unique opportunity to sample an exquisite new selection of wines, spirits, and artisan beverages at the French and Italian
Over 1,200 bar, hospitality and drinks trade delegates registered to attend the city’s first international bar show which partnered with 29 brands from across the globe, hosting 16 seminars, 13 bar takeovers and three parties, all over just three days.
Edinburgh Bar Show is set to return in 2025 following the positive feedback from attendees and brand partners from across the industry. Expect an expanded, all-encompassing seminar programme with even more international-flavour added to the schedule of bar takeovers as well as a series of additional elements that the team will be working on in the coming months.
For more information as it’s revealed, head to www.edinburghbarshow.co.uk or follow @edinburgh_bar_show.
pavilions, introducing their palates to the latest innovations that these renowned drinks-producing countries have to offer.
Visitor registration is now open, with tickets offering full access to both days of the show. A portion of the ticket proceeds will be donated to Imbibe Live’s charity partner, The Drinks Trust.
For additional details and to get your ticket, visit https://live.imbibe.com/.
WE SPEAK TO BEVERAGE DIRECTOR AT MAJESTAS GROUP, DANIELE GIOVINAZZO, WHO SHARES THE WONDERFUL STORY OF HIS CAREER SO FAR, DETAILING THE ELEMENTS OF HIS SUCCESS AND HIS TRUE LOVE FOR HOSPITALITY.
DANIELE, PLEASE TELL US ABOUT THE STORY OF YOUR CAREER SO FAR.
My journey in hospitality began as a university student working as a waiter –essentially, for a little fun and to pay for my studies. To this day, I remember the end of my first service; according to my friends who were responsible for the bar at the time, it was a disaster, but I only remember one thing about that day: I felt alive!
Progressing from waiter to bartender, I polished my skills through training and mixology courses and, in 2004, I co-founded Galeria Gastronomica in Barcelona – a unique fusion of a restaurant, bar and art gallery.
Driven by wanderlust, I then embarked on seasonal work in Spain and Greece and, in 2010, I joined Costa Cruise as Assistant Bar Manager, later becoming Bar Manager.
After pursuing a Master’s in Restaurant Management at ALMA food school, owned by Gualtiero Marchesi, followed by a role as Food and Beverage Manager at a prestigious Florence hotel, I returned to Costa Cruises, and here I ascended to the esteemed Food and Beverage Director role.
In 2021, I transitioned to MSC Cruises as Corporate Traveling Beverage Manager, overseeing 23 ships. However, my goal has always been to return to the world of luxury, and finally, in March 2023, I had the opportunity to join this fantastic group as the Beverage Director at Twiga, expanding to the Majestas Group in September, covering Twiga, Billionaire and Crazy Pizza.
WHAT DO YOU LOVE MOST ABOUT THE HOSPITALITY
I want to answer you by telling you a story. When I was a child, I was asked what I wanted to be when I grew up… I had two answers: a truck driver or working in a bar. I often thought about why I loved these two jobs, and I realise now that it was because I always loved travelling and meeting new people.
I love the poetry behind this work, the privilege of seeing infinite lives pass with infinite stories. One day after the bar
closed, I wrote a poem about an impossible love between a straw and a red wine who looked at each other every day for more than 20 years without ever being able to touch. Finally, one day, a miracle happened; the straw and red wine had their happy ending. It was thanks to the gesture of a drunk man who wanted to drink his last glass of wine with that black straw leaning on the bar counter.
WHAT, IN YOUR OPINION, HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS?
In my view, the key elements to my success have been a combination of curiosity, humility, passion, the desire to travel and a sprinkle of luck!
Curiosity has been my driving force, propelling me to constantly seek out new experiences and knowledge. It’s the curiosity to explore different cultures,
industries and perspectives that has allowed me to continuously grow and adapt.
Meeting and learning from new people has also played a pivotal role in my journey. Each interaction has offered valuable insights and lessons, broadening my understanding of the world and enriching my personal and professional development. Humility has been essential in keeping me grounded and open to learning from others. Recognising that there are always more things to discover, and to improve, has fueled my growth and helped me navigate challenges with grace and resilience. My innate passion for what I do has provided the energy and drive to pursue my goals relentlessly. It’s the deep-seated love for my work that has sustained me through the highs and lows, driving me to continuously strive for excellence.
The motivation to travel has broadened
my horizons and exposed me to diverse cultures, ideas and ways of life. It’s through travel that I’ve gained invaluable experiences and perspectives, shaping me into a more adaptable and globally-minded individual.
Luck has certainly played its part, presenting me with opportune moments and fortuitous circumstances along the way. Being in the right place at the right time has opened doors and created opportunities that have propelled me forward in my journey.
Lastly, but most importantly, I owe a lot to my wife, who has sacrificed everything and allowed me to travel worldwide, taking care of the most challenging job there could be: caring for our two exceptional children. If I have the privilege of doing this job with great passion, it is above all because I have the serenity of having a wonderful family.
I learnt the most significant lesson from a gentleman named Sanzio, a great Bar Manager whom I was lucky to work with as his assistant on the ship. He taught me three fundamental things to be a leader: always try to be an example for my collaborators, make my team shine, and work in the shadows, as the team are the ones who must feel like the protagonists. I love football – I always say that I am the coach and they are the ones who score the goals to help us win the championship.
PLEASE TELL US MORE ABOUT MAJESTAS GROUP.
It all started in 1998, when entrepreneur and F1 legend, Flavio Briatore, decided to bring to Costa Smeralda an at that time unseen mix of premium entertainment, first-class food and service. His Billionaire Club was an overnight success that quickly established itself as a key destination for the global who’s who.
Leveraging his extraordinary eye for spotting talent and upcoming trends, Mr. Briatore launched a series of other iconic brands, such as Twiga and Crazy Pizza, that took the hospitality and entertainment industry by storm across Europe, UK, the Middle East and Africa.
Francesco Costa, leader of Primavera Investments, joined Mr. Briatore in 2013. The merging of two like-minded visionaries marked a decisive turning point for the group’s growth. Well rooted in the contemporary world of fashion, luxury and creativity, Primavera includes investments in leading companies, in addition to up-and-
coming beauty and luxury brands.
After years of fruitful collaboration, the year 2021 represented a key milestone for the group that resulted in a consolidation of the partnership and a rebranding under the name of Majestas, meaning majestic and grandiose.
Building on a solid foundation and filled with new energy, Majestas is now looking at the future with fresh eyes, ready to break new grounds, hit new successes and create value.
WHAT TRENDS DO YOU SEE TAKING OVER THE INDUSTRY IN THE FUTURE, AND WHAT ADVICE DO YOU GIVE HOSPITALITY VENUE OWNERS LOOKING TO STAY ON TOP OF THESE TRENDS?
In the hospitality industry, there is a
growing trend of clientele becoming more attentive and curious about mixology and its complexity.
To truly differentiate your venue and enhance the customer experience, consider going directly to the source. Personally visiting producers allows you to understand the backstory behind the products. By sharing these stories with your customers, you create a more immersive and engaging experience. Remember, it’s not just about selling a product, it’s about sharing the passion and craftsmanship behind it. By being prepared, professional, and personally connecting with producers, hospitality venue owners can effectively cater to the needs of an increasingly discerning clientele, in order to stay ahead in the industry.
www.majestas.com
IN 2025, WE WILL BE BRINGING EVEN MORE RECOGNITION AND APPRECIATION TO THE HOSPITALITY INDUSTRY, WITH THE RETURN OF THE HUGELY SUCCESSFUL BAR MAGAZINE AWARDS. REVEALING EXCLUSIVE DETAILS ABOUT THE SPECIAL NIGHT FOR HOSPITALITY, WE TELL YOU WHY THE BMAS 2025 IS A MUST-ATTEND EVENT FOR ALL ON-TRADE PROFESSIONALS!
The news is out! After the triumph of the inaugural Bar Magazine Awards in January 2024, the BMAs will return next year, on 20th January at the Leonardo Royal Hotel London Tower Bridge, bigger and better than ever. With further celebration of the wonderful industry, new and exciting award categories, a refreshed expert judging panel, a line-up of incredible sponsors and charity partners, and much more!
With the resounding success of the 2024 awards, there is even more reason to get involved in the BMAs 2025. Applying for one of the nine prestigious awards offers the
The night was filled with positive energy, excellent networking opportunities, as well as seeing old friends, and an atmosphere of celebration.
opportunity to be recognised for your and your venue’s contributions to the industry – and in a room full of more than 300 esteemed hospitality professionals, what more could you wish for?
As well as a cause for celebration, the Bar Magazine Awards 2025 presents the
unique opportunity for you and your team to mingle with the industry’s greats, reconnect with fellow hospitality peers, meet new faces and form exciting business partnerships while raising a glass to the magnificent sector.
Our friend and rum fanatic, Ian Burrell, will be gracing the stage again as our exceptional host. Bringing a wealth of knowledge and experience, Ian will be leading the special night for hospitality, and presenting awards to the honoured winners. Alongside Ian, we are delighted to announce that the one and only Nicolas Medicamento, AKA Dr Cocktail, will also be returning to the BMAs 2025, offering guests an exclusive, feel-good masterclass – stay tuned for exclusive announcements coming soon!
Were you at the inaugural BMAs? If you were, you can expect even more fun next year. Attendance to the BMAs 2025 promises exceptional welcome drinks and canapés, complimentary serves from our sponsors’ pop-up bars, a delectable gala-dinner, night long entertainment, the opportunity to win-big at the charity-
2025 AWARD
CATEGORIES:
MARKETING INNOVATION
THE ENVIRONMENT AWARD
BEST DINING CONCEPT
BEST MIXOLOGIST
BEST VENUE MANAGER
BEST VENUE DESIGN
LIFETIME ACHIEVEMENT
UNSUNG HERO
BEST HOSPITALITY GROUP
partnered raffle, as well as a ticket to the exclusive BMA after party, with more to be announced soon!
Testifying to the success of the Bar Magazine Awards 2024, Rebecca Cresswell, Brand Manager at De Kuyper, affirms, “It was with great pleasure that De Kuyper Cocktails was part of the inaugural Bar Magazine Awards in January 2024. It was a true celebration of hospitality. We recognise how massively important it is that we honour the people that make this sector not only a special place to work, but, by the hard work they put into everything they deliver, to ensure customers have the very best on-trade experience.
“The night was spectacular, a big well done to the Bar Magazine team who did a superb job. As sponsors of the Mixologist award, De Kuyper Cocktails were truly
The first BMA’s were a fantastic representation of the UK Hospitality industry, demonstrating the talent, warmth and brilliance of all those who work within it. We thoroughly enjoyed meeting everyone and had a fantastic evening.
honoured to partner with Bar Magazine, and give recognition to all of the amazing mixologists that strive to create amazing inspirational cocktails. It has been a delight working with Bar Magazine before, during and after the event.”
Echoing Rebecca’s words is Paula Smith, Head of Marketing at Licensed Trade Charity, who confidently shares,
“The inaugural BMAs brought industry professionals together to network and celebrate our wonderful hospitality industry. A great event with plenty of
opportunity to meet new people and catch up with those we’ve known for longer. With a celebratory and party atmosphere, a good time was had by all. We, at the Licensed Trade Charity, are so grateful to Bar Magazine for hosting a fundraiser for the charity to support our work.”
So, what are you waiting for? Apply to one (or more!) of the prestigious Bar Magazine Awards today, to have a chance of being celebrated for your hard work and dedication by hundreds of hospitality professionals. Remember – you can nominate peers and colleagues too! Secure your tickets to hospitality’s hottest event now, available to buy at www.barmagazineawards.co.uk.
INTRODUCING THE EXPERT JUDGING PANEL FOR THE BMAS 2025, A LIST OF HOSPITALITY POWERHOUSES CHAMPIONING THE SUCCESSES OF THE INDUSTRY.
Kat is an agave spirits enthusiast with over 13 years’ experience in the hospitality industry. From working in some of the UK’s most prestigious venues, including American Bar at The Savoy, Kat’s expertise is abundant, and currently she finds herself at the newest Latin American-inspired hotspot, Viajante87. Alongside her role in the well-loved Notting Hill bar, Kat is a prominent figure in the world of spirits communication, and finds herself travelling the globe for a plethora of bar shifts and brand activations.
Kat is currently signed to Coastline Creatives Ltd for social media and marketing concepts, in addition to curating a multitude of spirits and soft drink signature menus and promotions for a wide variety of brands globally. An avid public speaker and advocate for women in the industry, Kat has a true passion for showcasing the multitude of pathways within the hospitality sector.
Claudia is the first UKBG female president and beverage development manager for the Cunard fleet, a luxury cruise liner company. As well as day-to-day beverage product management for a global team, she is responsible for developing the cruise line’s beverage concepts and the White Star Service bar training program.
From her Tuscan Italian roots, she has spent a career spanning just over two decades and multiple countries, working in both independent and corporate hospitality. She is a WSET Spirits Educator and former associate educator at the Shaker Bar School, and has worked as a beverage consultant in London collaborating with unique and diverse spirits brands. Claudia has extensive involvement in judging national and global cocktail competitions including the IBA World Cocktail Championship and Mattoni International Cocktail Competition, as well as spirits competitions.
Tea Colaianni is the Founder and Chair of WiHTL & Diversity in Retail, the only EDI Collaboration Community across Hospitality, Travel, Leisure and Retail, counting over 115 of the most recognisable brands in the sectors as members, and with a mission to create diverse and inclusive working environments to positively impact 5 million employees globally by 2030. The Community is dedicated to fostering cross-industry collaboration and setting a new standard for culture and leadership through award-winning Leadership Development Programmes and insightful, actionable resources in the diversity and inclusion space. Over 1,300 delegates have successfully graduated from their programmes and continue to advance both their own careers and also the exponential growth of EDI advocacy within their organisations, benefitting colleagues and the societies they live in.
Lorraine is a multi-award-winning social entrepreneur, board member, consultant, writer and coach. Having spent two decades as an executive director for brands including Gordon Ramsay Restaurants and Corbin & King, Lorraine felt compelled to form Be Inclusive Hospitality CIC in 2020, due to the consistent lack of representation of people of colour in positions of influence and the supply chain.
In 2022, Lorraine was named the GQ Food & Drink Innovator of the Year winner; she received a special award in the Code Hospitality 100 Most Influential Women in Hospitality list and won Entrepreneur of the Year at the Precious Awards. In 2023, Lorraine was named among NatWest and Pioneers Post’s WISE100: Top Women in Social Enterprise.
Be Inclusive Hospitality was recognised by NatWest’s SE100 for two consecutive years as one of the UK’s most impressive social enterprises.
As a Divisional Director for Mitchells & Butlers Executive Committee, Susan is responsible for looking after a collection of well-loved restaurants, bars and pubs, including All Bar One and Browns, the Nicholson’s collection of iconic pubs and our premium independent pubs known as Castle, all of which total an annual sales turnover of £500 million. She leads and inspires over 6000 employees and oversees the strategy of these well-loved high-profile brands and pub collections.
Having been part of the Mitchells & Butlers team for over 20 years since graduating with a BSC Hons in Hotel and Business Management from the University of Wales, Louise has worked across a number of the group’s brands, including Miller and Carter, and a number of marketing roles and food development roles.
Louise has worked for The Access Group for nine years, directly with DesignMyNight for five of those.
Known for her openness and support, with the ability to navigate complex challenges with creativity and innovation, Louise’s 20+ years in leadership, and her collaborative approach, enables her to work effectively with diverse teams and stakeholders, fostering a culture of excellence and achievement within the industry.
Louise is a true customer advocate and remains committed to staying at the forefront of hospitality trends and best practices, continuously seeking opportunities for professional development and growth.
Ross Carter has worked in roles across the drinks industry for over 16 years, including procurement, winemaking, quality assurance and promotional roles.
Since 2019, Carter 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 well-being 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.
With over 14 years retail trade, foodservice, wholesale and B2B experience, Amy displays a rounded expertise, garnered from a previous life at the Association of Convenience Stores and client-side roles. Amy is passionate about delivering commercial and reputational gains for her clients, and applies curiosity and creativity when responding to briefs, all of which has resulted in a number of award-winning campaigns. Amy frequently applies fresh thinking to help brands on their journey to drive distribution, grow trade relationships or engage the trade with new category, product and marketing propositions – providing tangible results for her clients.
Returning BMA judge, Frankie, has over 18 years of experience in PR and Comms, specialising in Food & Drink within hospitality, grocery and convenience. She has a proven track record of growing brand awareness and consideration, and an industry network that’s second to none. Mercieca is an award-winning integrated agency, with an enviable client roster of some of the world’s leading Food & Drink, Sport and Lifestyle brands, including Accolade Wines, Coca-Cola Europacific Partners, MONIN, General Mills and Perfetti Van Melle.
With over 27 years of experience in the hospitality sector across various senior operational, executive and board-level roles, in listed, private, not-for-profit and family businesses, Chris joined the LTC in March 2024 as Chief Executive Officer. He is passionate about supporting people working in pubs, bars and breweries and is committed to further developing the initiatives of the Licensed Trade Charity. Chris is dedicated to enhancing the welfare of those working in our industry, ensuring they have the resources and support necessary to thrive.
CONTINENTAL LAGERS ARE CURRENTLY IN HUGE DEMAND AND SEVILLIAN BRAND CRUZCAMPO® HAS TAKEN THE UK ON-TRADE BY STORM SINCE ITS LAUNCH LAST SUMMER. HEINEKEN’S CRUZCAMPO SENIOR BRAND MANAGER, GRACE DALEY, TELLS US ALL ABOUT IT.
PLEASE TELL OUR READERS ABOUT CRUZCAMPO®; WHAT IS THE STORY BEHIND THE BRAND?
Born in Sevilla in 1904, Cruzcampo® is Spain’s number one draught beer1 and therefore offers drinkers an authentic taste of the country. A mainstream Spanish lager that offers all the advantages of premium beers at an affordable price, Cruzcampo® provides drinkers with a great quality experience that is a step up from classic lager brands while remaining accessible. Launched into the on-trade last spring by HEINEKEN UK in response to increased demand for Spanish lager among UK drinkers, a sector which is growing +34.9% in value MAT, accounting for one in four pints of total draught premium and world lager2
The impact Cruzcampo® has had in the UK on-trade since its launch has been unprecedented. It was the off-trade’s number one innovation in the Beer, Wine and Spirits category during the 12 week Christmas period in 2023 and is now the 14th largest draught brand2, a remarkable rise considering it’s been on the market for less than a year.
Featuring a light, fruity aroma, Cruzcampo® has a supremely balanced flavour of malty sweetness and soft bitterness. Made to be shared, this light-bodied 4.4% ABV beer is perfect to pair with slightly salty food but is just as refreshing when enjoyed on its own.
WHAT SETS CRUZCAMPO® APART FROM OTHER BRANDS; WHAT MAKES IT A SUPERIOR CHOICE FOR ON-TRADE GUESTS?
Due to its status in its home nation of Spain, Cruzcampo® is a brand that already has a lot of positive sentiment from consumers ‘in the know’. Holidaymakers returning from Spain, particularly from Andalucia, had been calling for the brand to be brought to the UK, well before we launched last year. This existing love, combined with the huge demand for Mediterranean lagers, has resulted in great early success for operators who have listed the brand, and they continue to drive fantastic momentum for Cruzcampo®.
Feedback from pubs and bars who already list Cruzcampo®, and their customers, is that the branding has also played a part in its success. This is a beer that really stands out on bars, with a sleek font design and eye-catching glassware,
both of which speak to the Spanish heritage of the beer.
Great value and authenticity are key to the success of Cruzcampo®. During the current cost of living crisis, we are seeing that people are going out less but looking to treat themselves when they do. In fact, 71% of consumers see eating and drinking out as the treat they look forward to most3 With its premium credentials but accessible price point, Cruzcampo® is ideally placed to help bar operators grow sales as customers hunt for drinks that they feel deliver value for money. No doubt this position in the market, and the current appetite for authentic Spanish beers, has helped Cruzcampo® become the fastest growing lager in the UK4
To keep up this great momentum, Cruzcampo is launching its first significant consumer marketing campaign this month.
This includes an engaging television advert, digital ads at travel hubs and in city centres, and support across social media to make Cruzcampo unmissable across the nation. With a £10m campaign investment, brand awareness is only going to grow from what is already a strong base and we anticipate demand for Cruzcampo® in the on-trade is going to be really strong this summer and beyond.
HOW ESSENTIAL IS IT FOR WET-LED VENUES TO BE OFFERING GUESTS AN AUTHENTIC, HIGH-QUALITY BEER ESPECIALLY AS WE ENTER THE WARMER MONTHS?
This year is shaping up to be the summer of continental lager. Within the beer category, world lager has been the standout performer over the past 12 months, with
the segment driving 11% growth in volume and 15% growth in value5
It is in fact, now the segment that holds the biggest share of the beer category at 27%6 and continental lagers have been a real driver of this. They have delivered 22% value growth over the past year7, as drinkers look to recapture holiday experiences at home. Given such demand among drinkers, adding a continental lager brand to the bar, that has an authentic profile, is a great way to cater to this trend.
Serve the ‘Taste of Sevilla’ with Cruzcampo® on draught, offering your customers an affordable treat which taps into the Spanish culture of taking life as it
comes, relaxing, and spending time with friends and family.
This summer, stock Cruzcampo®, the number one draught lager in Spain. To find out more visit https://www.eazle.co.uk/ huk/en/cruzcampo.
1. Nielsen Spain FY data 2022
2. CGA OPM Data to P02 2024 (24/02/2024)
3. CGA Cost of Living Consumer Pulse (1,005 UK&I Consumers) January 2024
4. Nielsen Scantrack Total Off Trade - Value - 12Wks to March 30th 2024; CGA OPM Data - Value - 12Wks to Feb 24th 2024’
5. CGA OPME MAT Data to 02/12/2023
6. Nielsen, Market Total On Trade Value Sales Growth
7. CGA OPME MAT Data to 02/12/2023
In the world of sparkling wine, the temptation to compare English Sparkling Wine and Champagne is undeniable. And, while comparisons may be justified considering both region’s shared production methods and grape varieties, differences in style and nuance quickly emerge, showcasing the individuality of each region’s terroir and winemaking ethos.
Similarities start with the shared cultivation of Chardonnay, Pinot Noir, and Pinot Meunier, alongside the iconic limestone chalk soils, which cover most of Southern England and Champagne. Moreover, at the heart of the similarities lies the foundation of tradition and craftsmanship, embodied in the ancient ‘traditional method’ – a labour-intensive winemaking process followed on both sides of the English Channel whereby wine undergoes a secondary fermentation in the bottle, creating effervescence and adding complexity to the final wine.
However, as we delve deeper, the distinctiveness of each region becomes apparent. England’s cooler climate, with its maritime influences and shorter growing season creates wines with a unique vibrancy and freshness.
English wine producers also have more creative flexibility in winemaking and grape choice, compared to their Champagne counterparts who may only use seven
permissible grapes – although an eighth is in consideration.
A poignant example of this can be found in the labelling restrictions imposed by geographical designations: while Champagne is reserved exclusively for wines produced within the Champagne region of France, English sparkling wine producers embrace their own terminology, crafting exquisite Blanc de Blancs and Blanc de Noirs that stand as testaments to their ingenuity and expertise.
Consider, for instance, Champagne Moutard, steeped in generations of tradition amidst the rolling hills of Champagne, juxtaposed with London Cru, a decade old urban winery nestled in the heart of South-West London. Both producers use the same grape varieties and adhere to the traditional method, yet their wines speak volumes of their respective terroirs and philosophies.
The tasting notes of both producers’ Blanc de Blancs cuvées offer a glimpse into
the nuanced expressions of each region. Champagne Moutard’s Champ Persin Blanc de Blancs delights with its lemon-scented nose and sleekly textured palate, while London Cru’s English Sparkling Blanc de Blancs captivates with its vibrant fruitiness and zesty undertones, painting a vivid portrait of the terroir from which it hails. Yet, both wines are created with 100% Chardonnay.
The comparison between both Champagne and English sparkling can be justified, but the styles of wines that emerge are often far apart and, in reality, producers from both regions would rather sing the praises of their own wines than be compared to others. Instead, let us celebrate the diversity of styles and regions, recognising the unique contributions of each to the world of sparkling wine.
For more information on Champagne Moutard and London Cru wines available to the UK trade, please visit www.lanchesterwines.co.uk.
We at Cult, a leading name in exceptional design, are thrilled to announce the expansion of our Clapham showroom with the unveiling of the Cult Trade lower showroom level. This brand-new space is dedicated entirely to hospitality professionals, offering a curated haven brimming with furniture and design solutions meticulously chosen for both style and enduring functionality in hightraffic environments.
Forget the frustration of endless showroom hopping and impersonal product browsing! Cult Trade prioritises collaboration, offering an experience that goes far beyond simply viewing furniture. Our seasoned showroom team serves as your design partner, ready to sit down and discuss your project in detail within the dedicated Cult Trade lower showroom level. Leveraging their extensive knowledge of hospitality design trends and practical considerations, they’ll provide insightful advice and stylish suggestions, helping you transform your vision into a reality that exceeds expectations.
Step into the Cult Trade lower showroom level and immerse yourself in a world of design inspiration. Here, you’ll find curated collections that cater to a variety of hospitality settings. Dreaming of a sleek, modern bar with industrial lighting and plush seating? Explore our curated collections of statement lighting fixtures and durable faux leather stools displayed throughout the showroom. Yearning for a vintage-inspired restaurant with a touch of modern luxury? We showcase iconic mid-century pieces upholstered in stainresistant, sustainable velvets, alongside a diverse range of tabletops – from chic terrazzo to timeless marble – allowing you to create the perfect ambience that reflects your establishment’s unique character.
Cult Trade understands the unique challenges and time constraints faced by hospitality professionals. We offer exclusive bulk discounts for qualifying purchases, ensuring cost-effective solutions for your project. Furthermore, dedicated account managers will be assigned to streamline the ordering process, from selection to delivery, directly within the Cult Trade lower showroom level. Need a quick quote to meet a client deadline? Our team will provide it with exceptional efficiency, eliminating unnecessary delays.
Every product displayed within the Cult Trade lower showroom level prioritises both style and functionality. Our furniture is meticulously selected and rigorously tested to withstand the demands of highuse environments such as busy restaurants and hotels. Explore a range of wood café table top finishes – ideal for their easy
maintenance and timeless beauty. Browse our curated selection of laminate and terrazzo surfaces, renowned for their exceptional durability and spill resistance. For a touch of luxury that prioritises practicality, discover our collection of easy-to-clean, sustainable velvets that add a touch of comfort and sophistication to any space.
Whether you’re crafting a trendy cocktail bar or a sophisticated hotel lobby, Cult Trade is your secret ingredient for success. We are your design partner, ready to collaborate with you in creating an unforgettable space that seamlessly blends functionality with timeless style, all within the dedicated Cult Trade lower showroom level.
Visit our expanded London showroom and explore the brand new Cult Trade lower showroom level at Cult, 811-813 Wandsworth Road, London, SW8 3JH. Let us elevate your hospitality establishment to an iconic experience.
LOOKING TO THE GROWING ROLE OF ENTERTAINMENT IN THE ON-TRADE, WE SHARE HOW YOUR VENUE CAN STAY AHEAD OF THE CURVE!
AS PART OF THE WIDER ENTERTAINMENT FEATURE, WE SHARE FIVE BENEFITS OF BAR TAKEOVERS TO WET-LED VENUES!
Taking part in bar takeovers and guest shifts – either hosted by your venue or another – offers the opportunity to collaborate with fellow bars, form new business connections and achieve a heightened sense of community. Increased collaboration with other wet-led venues can help boost awareness amongst guests, and can also enable the exchange of new ideas, innovations, techniques that can enhance venues and their serves.
In such an extensive industry with high competition, bar takeovers are a great way to connect venues and hospitality professionals!
Bar takeovers can be educational, both for the hosting venue and for the guests. Visiting bartenders can bring a plethora of different and unique techniques, ingredients, spirits and methods, providing inspiration for the hosting venue, as well as a source of education.
This exchange of different mixology techniques and knowledge of ingredients and spirits can benefit bars by helping them enhance their existing serves and create new-and-improved creations. This in turn, can elevate the guest experience and the venue as a whole, leading to long-term benefits such as increased footfall and revenue.
In terms of elevating the guest experience, bar takeovers are incredibly effective! Hosting a guest shift with a well-known bartender from an exceptional venue offers guests something new and exciting, contributing to their overall experience. Bar takeovers are usually very entertaining and a real cause for celebration, and with the demand for immersive experiences continuing to grow, hosting guests shifts are the perfect way to provide guests an unforgettable time.
Hosting exciting guest shifts with fellow bartenders from other venues can create a real buzz amongst new and returning guests – especially when the visiting bartender is from a popular and well-known bar in the industry.
With guests seeking new and unique experiences within wet-led venues, bar takeovers can significantly boost footfall and revenue, especially on those quieter nights of the week. When planning your next guest shift, why not host it on a night where, in a usual week, footfall is typically low? This is an effective way to elevate your venue!
Collaborating with fellow venues on bar takeovers is sure to bring an increased level of awareness amongst guests of your venue. As these type of events are usually promoted on social media channels, this increased marketing can subsequently bring more engagement online, and therefore, more awareness by other venues and a wider demographic of guests.
For the less well-known bars looking to elevate their name, bar takeovers can help put them on the map, within their country, or perhaps, globally!
WE TURN TO SOME OF THE INDUSTRY’S LEADING VENUES WHO TELL US HOW THEY’RE MEETING THE GROWING DEMAND FOR ENTERTAINMENT IN THE ON-TRADE, PROVIDING INVALUABLE ADVICE ON HOW TO STAY AHEAD OF THE CURVE.
The role of entertainment is of increasing importance in wet-led venues, while guests are seeking elevated drinking experiences and operators are finding ways to keep up with competition in the industry.
Nowadays, a great tasting serve simply isn’t enough for guests; they’re looking for an immersive drinking experience, especially, those all-important ‘Instagrammable’ moments. Aline Peters, Marketing Manager at Clermont Hotel Group, supports this, stating, “People are looking for more than just transactions, they’re looking for great experiences, and entertainment adds an extra layer of engagement, making a night out more memorable. With so many dining and drinking options available, venues need to stand out and give guests a reason to choose them over the competition. Not only this, but engaged guests are more likely to stay longer, order more drinks and potentially spend more on food as well. Additional entertainment creates a fun atmosphere that encourages people to relax and enjoy themselves.
“Furthermore, in today’s social mediadriven world, guests are looking for Instagrammable moments and experiences
People are looking for more than just transactions, they’re looking for great experiences, and entertainment adds an extra layer of engagement, making a night out more memorable.
they can share. By hosting unique and engaging entertainment, venues can give guests a chance to create free promotion through online buzz,” Aline adds.
At CLAP London, Knightsbridge’s newest fine-dining Japanese restaurant, music and design is at the heart of the venue. Guillaume Sanzey, Director of Operations at ADDMIND London, tells us more, “Music is at the centre of CLAP as it’s important to keep guests entertained, offering an evolving journey. Our music is infused with international elements including Afro House, Latin House, Organic House, Deep House and more. Our open restaurant space is also the perfect place to host events.”
Though considered rather subtle, music and design elements, especially when aligned with venues’ brand identity, are an effective way to provide guests an immersive experience, and even better, these are relatively low-cost!
Aline sees live music events essential in enhancing the guest experience, and can even position the bar as an integral part in the community’s culture, appealing to a wider demographic.
“At The SOAK – the bar and dining experience outlet at The Clermont hotel in Victoria – we launched a programme of live music events last year, to enhance the experience for our regulars as well as attract new customers. We decided to focus the music line-up on upcoming artists based in and around London, including Natalie Shay and Tom Heath, to lean into their growing and engaged social media followers, as well as positioning the bar as culturally-engaged.”
Aline adds, “The events run every Thursday evening, creating an ideal occasion for after-work drinks as well as mid-week celebrations. By targeting
Thursday evenings, The SOAK attracts the after-work crowd seeking a fun way to unwind mid-week, differentiating us from venues primarily focused on weekend entertainment. By offering live music, The SOAK is elevating beyond just a place for drinks and creates a vibrant atmosphere perfect for socialising and celebrating, attracting customers seeking more than just a standard bar experience.”
It is evident that introducing entertainment elements, such as live
music events, in wet-led venues can significantly boost revenues, as Aline reveals, “Introducing live music nights was a key pillar of our wider growth strategy for The SOAK, alongside investment in menu development and investment in a robust sales function, as we’ve looked to establish the venue as a go-to destination in Victoria. We’re delighted by the progress made so far, with year-on-year sales up by 55%.”
When it comes to offering live music entertainment, variety is key to ensure you are catering to a wide array of guests, as Aline tells us, “At The SOAK, we offer a range of different music tastes each week to bring that variety and attract a wider demographic, to not only keep things fresh but also to attract repeat customers for new experiences.”
Moving to another growing trend in wet-led venues – bar takeovers and guest shifts – these are a fun and engaging way to enhance the guest experience, and offer visitors something a little more special!
Luca Cicalese, Bar Supervisor at Velvet by Salvatore Calabrese, offers insight into the benefits of bar takeovers, both, as a way to heighten guests’ drinking experience, and as a method to boost footfall and revenue.
“Bar takeovers bring a piece of the world into your local bar for a special
night, offering guests something new and exciting. Imagine having drinks from a famous bar in Japan without going there. This cool, rare experience gets people talking and encourages them to visit. Since it’s a one-night event, everyone wants to check it out, which means more people come to the bar,” he says.
Luca continues, “This approach not only spices up the menu with new flavours and techniques but also broadens the cultural experience for guests. It turns a regular visit into a memorable event, attracting more people who are eager for something different. Hosting a bar takeover is a great way to refresh the vibe, introduce diversity.”
Simo Simpson, Co-founder of Dram, agrees, explaining, “For the guest experience, bar takeovers are great – we usually do these with bars or brands of a similar style. Takeovers are usually a two-for-one experience since they get the opportunity to try another venue’s drinks at their usual bar. Also, bar takeovers are usually done with bars from around the world – for example we recently welcomed Salmon Guru, an incredible bar from Madrid – it’s a place that maybe most of our local guests wouldn’t have the chance to try so we are happy to bring this to our bar’s community.”
While bar takeovers offer a unique experience for guests and can put your
Bar takeovers bring a piece of the world into your local bar for a special night, offering guests something new and exciting.
venue on the map, it should be noted that in terms of increasing revenue and footfall, guest shifts only offer venues a short-term boost.
Kristijonas Bazys, Bar Manager of Scarfes Bar at Rosewood London, states, “In relation to the guest experience, bar takeovers in most cases provide only a short-term boost; it gives guests an opportunity to see international bartenders,
taste their drinks while also experiencing cocktail trends from all around the world in their own home city.
“Events of this kind are usually well advertised, which brings in a larger clientele on days where the bar normally isn’t that busy. Bar takeovers and guest shifts are also there for the exposure of both the host and the guest and even for the brands that get involved however, rarely do these
events help with venue through direct sales,” he adds.
To attract new and curious customers, marketing is key; creating engaging content on social media channels, and encouraging user-generated content can help to raise awareness of your venue, establishing it as a go-to spot in town.
Aline tells us, “Brand building and adopting a soft commercial content approach is key, and entertaining audiences with engaging content that showcases the personality of your venue. It’s not just about vanity metrics of followers and likes, but a sustained and consistent sentiment that leaves guests with a sense of positive anticipation about their future visit to your venue.”
She continues, “Capturing and creating visually attractive content to tell the story of your venue is one of the most effective ways to showcase all the fantastic amenities and great hospitality the venue has to offer. Invest in a valuable photographer/ videographer, who can produce highquality assets.”
It is evident that the role of entertainment is growing vastly in the ontrade, making it more important than ever for venues to cater provide heightened guest experiences. Whether that may be through live music, design elements, or more unique events like bar takeovers, make sure your venue is putting on a show for vistors.
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ALBERTO CUZZIOL, GENERAL MANAGER AT PARK CHINOIS, TELL US MORE ABOUT MAYFAIR’S FINEST CHINESE RESTAURANT, WHERE LUXURY MEETS AN IMMERSIVE DINING EXPERIENCE.
PLEASE TELL US ABOUT PARK CHINOIS AND THE VENUE’S CONCEPT.
Park Chinois embodies the glamour and opulence of 1930s Shanghai, with luxury regional Chinese cuisine, Michelin awardwinning cocktails and live entertainment. Guided by the aesthetics of Chinoiserie, Park Chinois’s lavish interiors were curated by famed designer Jacques Garcia, and perfectly marry Chinese cuisine with French service excellence.
TALK US THROUGH THE BAR’S DRINKS MENU; WHAT WAS THE INSPIRATION BEHIND IT?
The marriage of East and West extends to Park Chinois’ Michelin award-winning cocktail menu, blending ingredients from different climes to create delicate beverages that demonstrate harmony and balance. Meticulous attention to detail is the byword; every single ingredient is created in-house to build a menu that is often imitated but never duplicated.
The menu traverses the world before landing back in China, showcasing Scottish Whisky alongside Mexican Tequila infused with traditional Chinese flavours such as Jasmine and Kumquat.
The Park Chinois bar team was recognised by Michelin in 2023, receiving the inaugural Exceptional Cocktails award.
The Park Chinois bar team was recognised by Michelin in 2023, receiving the inaugural Exceptional Cocktails award.
WHAT ROLE DOES ENTERTAINMENT PLAY AT PARK CHINOIS, AND HOW DOES THIS ELEVATE THE GUEST EXPERIENCE?
Entertainment plays a critical role in the Park Chinois experience, underpinning exceptional food, beverages and service to deliver a holistic experience that delights and excites.
Our ground-floor restaurant, Salon de Chine, plays host to the velvet sounds of the Park Chinois band. Guests are softly serenaded as they explore the Park Chinois menu, echoing the sophistication of a bygone era – harking back to an age of glamour nearly lost to the pages of history.
Descending the spiral staircase, guests entering Club Chinois will discover London’s finest Cabaret, The Show, waiting to take their evening to the next level. Hosted by stars Gia and Wayne, The Show takes voyagers on a journey through the sultry, skilful and surprising.
WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO THE VENUE’S SUCCESS?
The four key elements that make Park Chinois are exceptional food and drinks, fine-dining service culture, a stunning luxury venue and world-class entertainment.
No one element is specifically key, rather it’s the ability to orchestrate all the elements in harmony to create an experience that demonstrates excellence with every bite, sip and act.
HOW DOES PARK CHINOIS STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVERCHANGING INDUSTRY?
Park Chinois’ success is in its ability to adapt. When you have a brand that has been successful in the crucible of public opinion, the confidence to modify elements, but still
The four key elements that make Park Chinois are: exceptional food and drinks, fine-dining service culture, a stunning luxury venue and world-class entertainment.
stay true to the original vision, is immensely difficult to achieve.
Park Chinois has been able to do just that, evolving to meet the changing requirements of our patrons, but still filling the same niche. We’ve always been the place to head to when you want a truly luxurious experience, that’s been the way since 2015 and is still the way in 2024.
PLEASE TELL US THE VENUE’S SHORT AND LONG-TERM GOALS.
In the short term, there are several key initiatives underway at Park Chinois.
Staying true to our heritage, Park Chinois is consciously evolving into the UK destination for Chinese fine wines. Commensurate with the exponentially
increasing hunger in the Chinese market for Bordeaux and Burgundy, Chinese wineries have been springing up across the country, each seeking to embody the unique and unexplored terroir of the world’s third-largest country. Our network and prominence in the industry give us a firstmover advantage in bringing this unique gift from China to the UK.
Ultimately, the key goal in the longer term is for the Park Chinois name to still be synonymous with luxury. We’ve navigated the correct course over the last nine years; maintaining this is the shared responsibility of every member of staff, from KP to MD. We aim to continue our legacy of excellence.
www.parkchinois.com
WE REVEAL EVERYTHING YOU NEED TO KNOW ABOUT THE UPCOMING SUMMER OF SPORT!
FIONA KING, FOUNDER OF NETTLE HOSPITALITY, SHARES FIVE MARKETING TIPS FOR WET-LED VENUES HOPING TO CAPITALISE ON THE HUGE SUMMER OF SPORT.
Showing sports in your venue can attract new customers – if they can find you! If you’re showing games, make sure you’re getting the word out to more than just your existing database.
The usual channels like social media, newsletter and website can keep your regulars in the know, but you can maximise this opportunity to be discovered by new guests with other channels.
Reach out to local publications who usually write themed lists of venues - for example about venues showing certain sports – and make sure your venue gets a mention.
Location listings, like Google My Business, have a strong search presence so if people are searching for spots to watch their chosen games, creating posts from your GMB profile will boost your chances of being found and you can use your existing social media copy and creative.
Capitalise on groups in your venue if you’re showing live events – there’s nothing quite as social as cheering on the same team! Make the most of this by highlighting group offerings and packages, many of which can be bundled into pre-booked sales, giving you a revenue boost before customers step through the door.
Put together food and drinks packages and deals for hungry sports fans. If you’re able to offer these as pre-paid items within your booking system, it can be a great way to plan ordering but also boost your spend per head.
If you’re not typically a sports venue, be conscious of customers who show up for your usual atmosphere. Where possible, create zones in your venue to ensure you’ve got space for everyone. Pay attention to the placement of screens and volume, and if you can, continue to play music in areas dedicated to non-sports fans so you’re able to balance the atmosphere and cater to groups with different priorities.
The next couple of tips work whether you’re showing live sports or not…
On-brand, themed promotions can draw in a crowd and showcase something unique about your brand. Support the home team by offering a discount or freebie when England or GB are celebrating success. If you’re all about Italian cuisine, play into that by offering a special promotion when Italy are playing or bringing home the gold.
Introduce themed dishes and drinks to your menu, which can be great drivers of engagement on social media, helping new customers discover you. Turn onion rings into Olympic rings, or craft a cocktail around a certain sport to bring a bit of creativity to your summer menus. Ask the wider team for input to crowdsource the best ideas.
Make sure you promote these items on social media and around the venue, for example on posters or A-Boards. These can also be great hooks to share with local media and press who are writing round-ups of how venues are celebrating different sporting events.
www.nettlehospitality.co.uk
WITH THE HELP OF EXPERT COMMENTARY, WE OFFER WINNING ADVICE ON HOW TO MAKE THE MOST OF THE UPCOMING SUMMER OF SPORT!
With the first EURO 2024 match kicking off next month, 14th June, now is the time for wet-led venues to prepare themselves for a wave of increased custom, as guests head to their favourite pubs and bars to join in on the fun.
The approaching Summer of Sport is the perfect opportunity for wet-led venues to maximise on the heightened footfall, providing unmissable occasions to boost sales and attract new customers.
Katie Kirwan, Head of Brand & B2C at DesignMyNight, provides valuable insight into the rising popularity of The Euros amongst on-trade guests, explaining, “The Euros are taking hospitality by storm and have been for quite some time now, with DesignMyNight itself seeing over 1.5 million searches for events and places to book across the UK in 2021 tournament. Events like the Euros and the World Cup have blurred the line between sofa entertainment and casual socialising, and it’s critical that bars, pubs, and even clubs look to this huge audience as an opportunity to boost their calendar revenue, and even appeal to a market they might not have considered before.”
Will Rice, On-trade Sales Director at
Football is by far the most watched sport by drinkers, with 77% of fans watching football while out for drinks 1 .
HEINEKEN UK, echoes Katie’s words, stating that, “Football is by far the most watched sport by drinkers, with 77% of fans watching football while out for drinks1. Plus, insights show that 75% of people watching sport tend to socialise in larger groups of people than the average pub goer and nine in ten drinkers stay out longer while a match is on2.”
With increased footfall, comes the opportunity
to boost sales; so, ensuring all bases are covered when it comes to offering guests an immersive experience is crucial.
Katie shares what pub-goers are likely to be looking for in wet-led venues this Summer of Sport, as she says, “We’ve seen that there’s a happy in-between of venues that want to offer all-inclusive
experiences at scale, versus pubs and bars that are just happy to get the games up on screen. However, from what we’ve seen of audiences and data collected around World Cup screenings, 15% of people wanted to see food or drink packages that they could book in advance, and 51% wanted to know that the venue they were visiting was able to bring the atmosphere.
“Group bookings are critical too, with 7-8 people the average number of guests per sitting, so make sure your spaces have larger groups in mind,” she adds.
Beer and lager are synonymous with sporting events and, combined with some sunshine, bottled and draught brews are a popular choice amongst a lot of football fans.
Will shares some insight into the popular drinks categories amongst sport fans, revealing that beer, lager and ciders are must-haves for bars and pubs this summer. He told us, “Compared to the average, beer over indexes at 64%, with half of sport fans opting for lager. Other categories also see uplifts in popularity among these drinkers, with cider commanding a 33% share, and low and no-alcohol a 15% share3
“As the number one beer associated with sport, stocking Heineken® and Heineken® 0.0 can help build the profile of your venue as a place that takes sports seriously,” he adds.
When it comes to beers and ciders, offering some popular ‘crowd-pleasers’ is key to driving sales and keeping guests in venues for longer periods. John Price, Head of Marketing at Kingfisher Drinks, explains, “I think the usual premium world beer brands, like our very own Kingfisher, Sagres and Sapporo, will, of course, be in high demand. The other key thing for outlets to consider is to make sure you have enough staff behind the bar during important games so people can get served quickly.
Any football fan will tell you there’s nothing worse than a lengthy queue at the bar whilst you are trying to watch a big game!”
John continues, “Our Sagres brand is one of the key sponsors of the Portugal team, and we’ll be teaming up with a number of on-trade outlets this summer to showcase this sponsorship, by creating some cool Iberian gardens for fans to feel the spirit of Portugal and enjoy the Euros. We’ll also be supporting the Portuguese bar and restaurant community with merchandise and POS for their outlets, to support our national team throughout the Euros.”
Looking to your venue’s serves, it is crucial your offering is inclusive and diverse, appealing to a wide range of visitors, even those who are not there for the football.
Jon supports this, stating that, “A diverse offering is a must in modern sports bars. We offer ‘crowd-pleasing’ food that we know goes down well whilst watching sports. Our range of drinks is extensive, offering plenty of choice when it comes to beers and cocktails, plus a more diverse range of craft brands on our self-pour beer wall, and, of course, a good selection of low and no alcoholic alternatives is a must! But it’s also the additional entertainment offer which can set you apart, as we offer games such as pool, shuffleboard, darts, karaoke, board games, retro games consoles, photo booths and more!”
While diversifying your drinks offering is key to ensure you are catering to a wide array of different customers, it is equally crucial to ensure the less football-curious guests feel welcome during the Summer of Sport too. Striking a balance can be difficult,
but this can be achieved through simple solutions like designated seating.
Katie explains, “Not everyone is Euroskeen, but guests still might want to engage with your business over the season, as the sun is setting later and the temperatures are rising. So try to see if you can allow for separate spaces, or rooms, to keep those regulars, or new visitors, confident in the fact that a sport-hungry crowd won’t interrupt their casual drink or meal.”
Will agrees, offering valuable advice to operators, “Venues can designate different zones for various consumer preferences, such as a sports area, non-sports area, and even a VIP section, if appropriate, to accommodate diverse clientele. Vertical dining options can optimize space and service efficiency during busy matches.”
Aside from quenching serves, offering delicious eats is an effective way to please
guests this summer, and boost revenue. Whether that may be bar bites, snacks or sharing platters, guests will be spending extended periods in venues and will be expecting something to curb their hunger.
Matt Collins, Trading Director at KP Snacks, sees the social aspect that the Summer of Sport brings as a huge opportunity to upsell and enhance the guest experience, saying, “This summer families and friends will gather to enjoy the Euros together, creating a great opportunity for retailers to drive sales and footfall. To enhance the experience of watching matches at home, consumers will be eager to stock up on their favourite snacks.
“To capitalise on this trend, and the strength of the sharing segment, retailers should stock a range of tasty and tempting sharing CSN products. Worth £1.7billion, sharing is the largest segment in CSN and is growing strongly at +11.7%4,” Matt adds.
He continues, “At KP Snacks, we are catering to the growth of sharing occasions with a diverse portfolio of tasty snacks that generate demand and drive sales. Our exciting range has something for everyone, from popcorn to nuts to pretzels and, of course, crisps.”
However, to maximise sales, merely noting your snack offering on menus is simply not enough. As Matt further explains, “To maximise sales and capitalise
on sporting occasions, retailers should have the right promotions and displays in place to entice shoppers. Retailers can help encourage cross-category purchases by grouping products, such as bottles of wine and beer, as well as sharing bags of crisps and nuts.”
Another key element to maximising footfall and revenue this Summer of Sport is marketing; while existing guests may be aware of your football-themed celebrations, promoting this to new and curious visitors on social media is essential.
Katie advises venues to, “Go where your audience are when it comes to social media marketing for the Euros this year. All major tools give you the ability to search by location, gender and age, so see if you have any previous consumer booking data to give you guidance on which groups of people to specifically target for the upcoming tournament. Don’t forget customer loyalty too, if someone booked with you for the previous tournament, why not offer them a discount or free pint if they book with you this year?”
Will agrees, also shining a light on the importance of promoting future screenings of matches, like the semi-final and final. “We know sport is a key occasion for venues, with almost a quarter of all drinkers visiting to watch sport once a week. Therefore, the effective advertising of matches can be a great way to bring in new customers. We’ve observed with other football tournaments, once in venue, 89% of guests will revisit if they know other matches in the same
• Themed fixtures: Euros-themed fixtures and promotions that make shopping easy are a good way to drive impulse purchases
• Cross-category purchase: Encourage trial, and boost cross-category buying amongst shoppers, by positioning nuts and crisps in the Beers, Wines & Spirits aisle, for example
• Interruption: Window posters and shelf barkers are great ways to catch the eye on the path to purchase, and encourage impulse sales
• Secondary display: Retailers should implement more than one site of best-sellers at high footfall areas of the store – Displays unlock further purchase with 53% of impulse Crisps & Snacks picked up in secondary locations5
This summer families and friends will gather to enjoy the Euros together, creating a great opportunity for retailers to drive sales and footfall.
competition are screened6. So, clearly listing future matches is a great way to capture returning guests.”
Ultimately, EURO 2024 is the perfect opportunity for wet-led venues to boost revenue. To make the most out of the heightened footfall the summer, it is essential venues are catering to a wide range of guests through their serves, offering equally delicious bar bite and snacks to enhance the guest experience, and effectively promoting their football
screenings to raise awareness and encourage new and existing visitors to join in on the fun! 1.
BEN LOCKWOOD, CUSTOMER MARKETING MANAGER AT BREWDOG, OFFERS TIPS ON HOW TO MAXIMISE BEER SALES THIS SUMMER.
From football and cricket to tennis and the Olympic Games, summer 2024 is a true sport-lovers dream. And pubs and bars are the ideal location for punters to enjoy the abundance of events, celebrate victories and commiserate defeats, with their favourite drink.
Footfall is likely to increase as fans flock to venues across the summer months, so planning to execute this period flawlessly should start as early as possible. This represents a great opportunity to become a hub for your local community through amazing hospitality, drinks promotions and incentives for early bookings or pre-paid/ pre-poured drinks and creating seamless ways to make someone’s experience with you the best around.
This starts with the perfect beer range. Beer should be about discovery and experimentation, so offering something
NEW - WINGMAN HAS YOUR BACK THIS SUMMER
The latest addition to the headline range, this maverick of a Session IPA, delivers a smooth ride of mellow tropical fruits, piney notes and a sharp citrus aroma. Refreshing, infinitely drinkable and with a steady boozing altitude of 4.3%. With 51% of sales new to the Craft Beer category and 69% incremental to BrewDog, Wingman will make sales fly during the warmer months.
Mark Austin, Head of Bar Operations at BOX by Arc Inspirations, comments, “With a collection of venues across the north of England and the Midlands, we pride ourselves on delivering a stand-out experience for sports-lovers. With the summer a key time for national sporting events, its vital that we deliver an atmosphere that can be enjoyed by all. This goes beyond what is on the screen and we work with our suppliers to ensure that we offer a complete experience. From a food menu that is tasty and affordable to a drinks range which delivers quality and choice.
BrewDog has the ideal beer range, offering something for everyone and is a real hit in our venues.”
Dave Armstrong, Regional Business Manager at The Original Oak in Headingley, comments, “Between the Euros and the Olympics, we’re expecting this summer to be massive and are gearing up for success with our brand new huge high-definition outdoor screen. With The Original Oak being iconic for its vast beer garden, we’re extremely popular on match days, meaning our beer range is important to us and our customers. To ensure we deliver a truly memorable experience to anyone who walks through our doors, we are working with BrewDog to activate a complete Wingman garden takeover and help bring these high-profile sporting events to life for the whole of our local community.”
for every taste will help to drive trial and encourage visitors to trade-up.
BrewDog has the highest purchase intent of all other Craft Beer brands, with 51% of Craft Drinkers saying they would choose BrewDog brands if available . So, by offering BrewDog on draught, it has the potential to drive customers into your venue. From our flagship, Punk IPA and Hazy Jane to awardwinning Lost Lager , we now have a range that really reflects the needs of consumers across all types of bars and we can work with you to implement the right range for your outlet.
Finally, when reviewing your range avoid duplication wherever you can. It’s important offer your guests a broad range, with obvious ladders for premiumisation and clear roles for every beer on the bar, but don’t fall into the trap of pouring too
The beer that kick-started it all, Punk IPA is the no. 1 craft beer brand, so acts the signpost for the category. This light, golden classic has been subverted with new world hops to create an explosion of flavour. Bursts of caramel and tropical fruit with an all-out riot of grapefruit, pineapple and lychee, precede a spiky bitter finish.
New England detuned. This full-tilt fruit machine of an IPA packs all the flavour but less of the alcohol. Notes of pineapple, mango, stone-fruit, and a hint of tangerine to mix it up. Brewed with oats and wheat and left unfiltered for a smooth juicy hit.
many similar lagers or having all your craft taps pouring comparable IPAs. Think about using national craft to anchor the category before layering on top a New England IPA like Hazy Jane, or something local. Also consider whether Alcohol Free on draught could be something memorable that enhances the experience for your site
This planet-first award winning Germanstyle Pilsner is brewed using wind power and a third less water. The addition of Spalter Select and Saphir hops combine vibrant citrus and herbal notes for an iconic lager taste that’s both crisp and refreshing.
BLACK
(4.1% ABV) –21ST. CENTUARY. STOUT.
There’s a new stout in town, and it’s demanding your attention. Chocolate and extra dark crystal malts give layers of roasted, toasted coffee and cocoa, with a hint of caramel coming through. Classic stout, brewed in and for this century. Old dog, new tricks.
during mid-week matches or for those choosing to moderate.
Get in touch to see how BrewDog can help you drive sales this summer: SalesEnquiries@brewdog.com or visit www.brewdog.com/uk/enquiries/on-trade for more information.
TRAVELLING TO GERMANY, THE HOME OF EURO 2024, WE VISIT KINK, THE CONTEMPORARY BAR PAYING HOMAGE TO SIGNATURE SERVES. NEDAL ABU NADA, ASSISTANT BAR MANAGER, AND DANIEL SCHEPPAN, CO-FOUNDER OF KINK, SHARE MORE ABOUT THE VENUE’S UNIQUE COCKTAIL CONCEPT.
KINK is situated in the heart of Berlin’s lively Prenzlauer Berg, with an aim to unite the worlds of mixology, gastronomy and contemporary. Our bar programme draws on the process-driven, ingredient-led approach of the Michelin-recommended kitchen, in which we aim to create an adaptive menu that caters for every guest, whilst shedding light on some of the local ingredients which can be found in our rich ecosystem.
While in the restaurant the focus lies on the cuisine, complemented by carefully curated beverage pairings, our bar places the spotlight directly on the signature drinks themselves. We’ve adopted a concept where each signature drink is offered in two variations: either as a classic short drink or an elaborated long drink or ‘highball.’
For us, it was about bridging the gap between a modern craft cocktail bar and a bustling high-volume bar. This ‘short and long’ concept allows us to maintain control, while simultaneously preserving dynamism, catering to our guests on every level. Those who appreciate exciting, complex and deep aroma layers will undoubtedly find delight in one of our classically inspired short drinks. For those seeking a more relaxed experience, our long variations provide just that.
Exploring both facets is always an intriguing experience. Historically, drinks have always evolved. Take, for example, drinks like the Milano Torino (Campari and sweet Italian vermouth), an elegant short drink and bittersweet aperitif. With the addition of soda water, the Americano was born—a lighter, extended variation of the
Milano Torino, revealing entirely different nuances and facets. While the DNA – the essence of the drink – remains the same, each offers a completely unique drinking experience.
By incorporating ingredients such as homemade fig leaf kefir or our house-made cream soda, we add another layer of aromatic and textural dimension to our drinks. Thus, a rich and deep short drink can transform into an exciting exotic and refreshing highball.
WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS; WHAT MAKES KINK STAND OUT FROM COMPETITORS?
The key factors in KINK’s success are divided into three segments: Our coherent concept and business model that has been consistently implemented from the outset, the unique ‘family business’ approach we share, as well as the psychological security for our employees.
After 10 years of working on our business plan, we set out and earned our first merits with pop-up dinners. Once we had found the right location, we were more than ready with our financial plan and were able to get started straight away. From day one, we
realised exactly what we had planned. A venue that seamlessly integrates a passion for food, mixology and design, all while championing sustainability and locality—a commitment we have tirelessly pursued throughout our operation. The majority of this wouldn’t have been possible without the unwavering support of our employees, friends and family, who rallied together to bring our vision to fruition.
We have experienced and survived so much together in our 40 years of friendship that we no longer have to prove anything to each other, and have created an egofree working environment. Loyalty to our employees, guests and suppliers is at the top of our list. It’s always about long-term relationships and achieving long-term goals together.
Psychological safety describes a person’s individual conviction that it is safe to take interpersonal risks. This said, we hold each other accountable to provide and receive this standard of working environment.
HOW DO YOU STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY?
Staying current involves not only keeping an eye on trends, both nationally and internationally, but also engaging in conversations with colleagues and attending events such as expos, masterclasses, tastings and workshops. Given the rapid pace of industry evolution, failing to stay informed risks falling behind. Proactive self-initiative is crucial; willingly immersing oneself in ongoing education and development across various fronts is key.
WHAT ADVICE WOULD YOU GIVE TO AN UP-AND-COMING WET-LED VENUE?
It’s always difficult to give advice because you never know exactly who the recipient of the message is. The only thing I can say with certainty is that you have to take
your heart in your hands, risk everything and never look back. It’s not about who did what right or wrong and when. It’s all about giving the guest that unforgettable evening; to create a place that invites guests to linger, and where they feel inspired and secure.
WHAT TRENDS DO YOU SEE EMERGING IN THE BAR SECTOR; WHAT ARE GUESTS LOVING AT THE MOMENT THAT FELLOW BARS SHOULD BE LOOKING OUT FOR?
It can be observed that the guests’ awareness regarding drinking has significantly changed. Nowadays, they place more value on the origins of ingredients and their production processes. Sustainability and environmental responsibility are becoming increasingly influential factors. More and more bars and their visitors prioritise reducing waste and supporting local producers. Through such measures, guests can not only drink with a clear conscience, but also actively contribute to driving positive changes in the industry.
www.kink-berlin.de/en/home
SHAUN GOODE, CHIEF OPERATING OFFICER AT KINGFISHER DRINKS, DIVES INTO THE COMPANY’S RICH PORTFOLIO OF UNIQUE LAGERS, ALES AND SPIRITS, DETAILING THE REASONS WHY WET-LED VENUES SHOULD BE STOCKING THEIR WELL-LOVED SERVES.
PLEASE TELL OUR READERS ABOUT KINGFISHER DRINKS AND THE PORTFOLIO ON OFFER TO WET-LED VENUES.
The Kingfisher Drinks story begins with one iconic Indian beverage of the same name – Kingfisher Beer. 35 years ago, the company was set up to distribute the brand throughout the UK and having won the hearts of consumers and outlet owners across the country, in more recent times we have spread our wings to bring a broad range of premium drinks into our collection. Gathering beverages from all over the globe, we’ve grown to be known as Kingfisher Drinks. Aside from Kingfisher, our portfolio of beer brands now includes global brands such as Sagres from Portugal, Sapporo from Japan and Yeastie Boys from New Zealand. Then we have our Peacock Cider, and two spirits brands, a spiced rum called Makai and an Indian chai liqueur called 5 Walla.
HOW IMPORTANT IS IT FOR WET-LED VENUES TO STOCK A RANGE OF PREMIUM AND UNIQUE LAGERS, ALES, CIDERS AND SPIRITS?
As tastes become more sophisticated, consumers are tiring of the same old brands. Our aim is to inspire pubs and bars to expand their horizons and really get
Our size brings with it speed and flexibility and this allows us to be a more effective partner to our customers.
adventurous with their ranges, because we know wet-led venues can really become destinations of choice by challenging the norm and offering their customers an experience and something a little different. Stocking these premium and super premium drinks reflects positively on the outlet and re-enforces to consumers
that they are receiving a quality experience worth paying more for. The cost-of-living crisis has of course meant more drinking at home for many consumers, but they still enjoy trading up to more premium options when out in pubs and bars, despite having less disposable income, seemingly considering them a permissible treat. Also,
trading up customers to more premium brands will drive more revenue and cash margin into the till. Based on recent CGA data, operators can charge £1 more per pint for Super-Premium brands, when the incremental cost for the operators is on average £0.34 per pint, so driving better profit margins for the outlet, whilst keeping their customers happy.
On the subject of premiumisation, last year we were particularly delighted to announce the addition of Japanese brand Sapporo to our portfolio, which is classed as a ‘super-premium’ world lager and represents a huge opportunity for the on-trade to exploit. To meet consumer’s expectations and be able to compete in this premium segment, a brand must have genuine history, authenticity, and heritage, which in Sapporo’s case is being the first beer of Japan, first brewed in 1876 and remaining a product of unparalleled quality to this day. In fact, Sapporo is one of the few global lager brands to still use 100% malted barley to give increased depth of flavour, a fuller body and a clean finish. From the liquid to the font to the glassware, everything about Sapporo oozes class, craftmanship and quality.
HOW CAN STOCKING KINGFISHER DRINKS’ BRANDS APPEAL TO A WIDE RANGE OF GUESTS?
Whilst we have started expanding into other drinks categories, beer will always be the heart of our business and we pride ourselves on having a brand for every sub-category and drinking occasion. At 4.1%, Kingfisher is an excellent premium session lager. If you want a refreshing Mediterranean style lager, we have Sagres. Fancy something a little more flavourful? We have Krusovice, a traditional pilsner
that can compete with any Czech or German beer. Or maybe you deserve a little treat? Then we have super-premium Sapporo. And if lager isn’t your thing, we have an excellent easy drinking IPA in Yeastie Boys Bigmouth. All of them provide an interesting alternative to some of household names found on every bar.
WHAT MAKES KINGFISHER DRINKS STAND OUT FROM COMPETITORS; AND THEREFORE, HOW CAN WETLED VENUES BENEFIT FROM STOCKING SOME OF THE AMAZING BRANDS YOU HAVE TO OFFER?
The drinks industry is dominated by a number of goliaths, all with enormous ranges and significant investment, which can make it challenging for a small, entrepreneurial business like ours. So how do we compete? First and foremost, it is about curating a portfolio that offers something different. But perhaps just as important is our approach. Our size brings with it speed and flexibility and this allows us to be a more effective partner to our customers. We can tailor activation and support to each customer’s needs and ensure we work with them for years to come. This is why we have such close relationships to many of the most respected names in the hospitality industry.
www.kingfisherdrinks.com
PENTLAND WHOLESALE SHARES HOW YOUR VENUE CAN ENSURE SUCCESS THIS SUMMER, WITH THEIR RANGE OF HIGH-QUALITY REFRIGERATION AND FOOD SERVICE EQUIPMENT.
Football is coming home! Or at least that’s what 1000s of bars, clubs and restaurants are hoping for up and down the country, as the hospitality industry looks to capitalise on a summer of sport, where no matter who you’re backing, you’re sure to find a reason to throw on your football shirt, break out the face paint and head down to your local for a few too many drinks to celebrate or commiserate your national team!
Now is the prime time to ensure all your equipment is in tip-top condition and ready for kick off; the last thing you need is for those excess bottle coolers that have been switched off since New Year’s Eve to stop working by the end of June, or even worse, don’t turn on at all. So, ensure you book in with a local refrigeration engineer
to come out and service your equipment appropriately as soon as possible!
As well as servicing current equipment you should think about expanding your current offering to attract more customers over the month-long event! Do you have access to an outside space where a big screen TV could be set up to make the most of the (fingers crossed) sun? If so, have you thought about adding a small outside bar? KoldBox’s low cost bottle cooler range is perfect for this and with next day delivery and a two year warranty as standard you’d be crazy not to make the most of the opportunity.
A key attraction to punters countrywide will be food. Drinking and watching football all day is great, but if you have no food on offer to guests, it won’t take long for them to pack up and move on to the next place.
Simple, low-cost additions to your bar and kitchen can offer huge benefits in not only food, but also drink revenues. Addition of a small plug and play pizza oven can create returns as high as 500% for extremely little time, investment or experience. Blizzard Equipment’s line of BPO pizza ovens is perfect for this, and thanks to their now full bellies, they will be ready for round two, or five, or wherever they’re up too in your premises rather than moving on!
No matter the result of the football, you’re guaranteed to be seeing a surge in footfall during this time and making the most of it could be the difference between a successful 2024 or another year of struggling. Get a head and get your plans in place sooner rather than later!
www.pentlandwholesale.co.uk
ALIGNING WITH THE SUMMER SEASON, WE SHARE A HOT NEW SERVE FROM VESPER BAR’S BRAND NEW COCKTAIL MENU, ESSENTIA.
Launched in April, Essentia celebrates the powerful connection between scent and memories, with each of the 11 new cocktails celebrating a personal experience from a different member of the Vesper Bar team, thereby transporting guests on an adventure with every sip.
The Vesper Bar team, led by Bar Manager Lucia Montanelli and Head Bartender Denise Elisei, have crafted a list of cocktails that heighten the senses by reflecting on aromas, experiences and emotions. Each cocktail has been built on the foundations of The Olfactory Pyramid, a concept that visualises a fragrance through three levels; head (top notes), heart (middle notes) and base (end notes). Building on this principle, the team have crafted unique cocktails,
evoking a memory through the aromas.
One of the new serves is Sunkissed Summers, a refreshing and sparkling long drink, depicting the scent of salty sea air from a summer’s day on a boat. Offering a brief synopsis of the serve and its harmonious ingredients, Lucia Montanelli, Bar Manager at Vesper Bar, shares, “The rhubarb soda gives a tart flavour with a hint of earthiness, while the fennel contributes a unique anise-like note. The foam offers a burst of citrus flavour, while remaining slightly sweet thanks to the aloe vera, which also gives a cooling sensation, enhancing the overall freshness of the drink and balancing the other flavours.”
Painting the picture of the serve’s inspiration, Lucia says, “Think a boat trip to Capri in the heat of Italian summer, inhaling
SUNKISSED SUMMERS
INGREDIENTS:
Seatrus gin
Fennel
Rhubarb ‘sea water’
Aloe vera
METHOD:
Build the cocktail over ice in a highball glass.
the scent of the salty sea breeze, sunscreen and fresh lemonade; or enjoying an island lunch surrounded by herbaceous aromas of bergamot, fennel, basil and thyme, with citrus bursting through like sunshine.”
Other scents depicted through Essentia include mushroom foraging in the forest, picking summer berries, nostalgic childhood birthday cakes, thunderstorms and leatherbound library books. With imaginative and creative mixology, the cocktails play on the senses, with scents and aromas evoking an experience and bringing the memory to life.
WE DELVE INTO THE WORLD OF FOOD AND DRINK PAIRINGS, SERVING UP INSIGHTFUL ADVICE ON HOW YOUR VENUE CAN MARRY TOGETHER A PLETHORA OF VARIED SERVES AND DELICIOUS DISHES.
REBECCA HOGGETT, TRADE MARKETING MANAGER AND JACK RABBIT BRAND MANAGER, SHARES FIVE WINE AND FOOD PAIRINGS TO ENSURE AN ELEVATED GUEST EXPERIENCE, WHILE REVEALING MORE ABOUT THE BRAND’S EXTENSIVE OFFERING TO WET-LED VENUES.
Jack Rabbit Pinot Grigio offers a delightful blend of crispness and invigorating flavours, with its refreshing character and vibrant profile, each sip offers a delightful journey through a symphony of taste sensations. The wine’s crisp notes entice the palate, while its invigorating flavours awaken the taste buds. The subtle yet distinct notes of apple add a layer of complexity to the wine’s profile, enhancing its overall appeal.
Jack Rabbit Pinot Grigio is a versatile wine that enhances flavours in a variety of dishes, we however recommend you try it with seafood and light pasta dishes, it really creates unforgettable dining experiences.
Jack Rabbit Sauvignon Blanc presents a vibrant symphony of flavours, boasting zesty lime and succulent peach notes. Its brilliant green hue mirrors its youthful freshness. On the nose it portrays subtle citrus and passion fruit aromas whilst on the palate, a burst of citrus and tropical fruits gracefully, complemented by mouth-watering acidity that leads to a persistent finish. This unoaked medium-bodied wine offers a dry palate, best enjoyed in its youthful exuberance. This Sauvignon Blanc is versatile and can be enjoyed alone or is perfectly suited for seafood or light salads.
Jack Rabbit White Zinfandel has an inviting pink-hue that represents a fresh and sweet profile, reminiscent of strawberries and cream, this is complemented by a floral finish and the added dimension of subtle notes of creamy strawberry and orange peel. Jack Rabbit White Zinfandel pairs exceptionally well with spicy dishes, where its balanced sweetness can temper the heat, it also compliments fresh fruit platters.
Whether enjoyed on its own or alongside a meal, this White Zinfandel is perfect for any occasion.
Jack Rabbit Merlot is a deep ruby wine, it greets the nose with vibrant aromas of prune, blackcurrant, and tobacco. On the palate, it offers a fruity explosion of blackcurrant flavours, complemented by a subtle influence of light oak, accompanied by soft tannins and a long finish. This versatile wine enhances rich meat dishes like hearty beef stew or lasagne. Whether enjoyed alone or shared with company, Jack Rabbit Merlot captivates the senses with its complexity and depth of flavour.
Jack Rabbit Shiraz presents itself with an intense, bright red hue. Its aromatic profile portrays notes of black cherry and delicate blueberry. On the palate, this wine offers richness and spice, accentuated by flavours of blackberries and raspberries. A touch of sweet vanilla and subtle hints of light French oak add depth on the palate. This medium-bodied Shiraz showcases its versatility by pairing exquisitely not only with succulent cuts of red meat but also with the vibrant flavours of tomato-based pasta dishes.
REBECCA HOGGETT, TRADE MARKETING MANAGER AND JACK RABBIT BRAND MANAGER, TELLS US MORE ABOUT THE ON-TRADE’S FAVOURITE STILL WINE BRAND, SHARING HOW THE VAST SELECTION OF JACK RABBIT WINE CAN ELEVATE THE GUEST EXPERIENCE AND IN TURN, YOUR VENUE.
PLEASE TELL OUR READERS ABOUT JACK RABBIT WINE AND THE RANGE ON OFFER TO WET-LED VENUES AND THEIR GUESTS
Since hopping into the market in 2004, our wines have taken the UK On-Trade market by storm. The easy drinking and fun, yet sophisticated nature of Jack Rabbit has seen us grow to become the Number 1 Still Wine brand in the UK On-Trade1.
Jack Rabbit offers a carefully selected and balanced range of wines, all passionately crafted by expert winemakers using the best grapes, ensuring there is something for everyone so that customers keep coming back for more.
With a clear label design consistent across all varietals, Jack Rabbit can be seen as a uniformed and easily identifiable brand
when seen on the back bar, in the fridge or pictured on menu.
Our easy and approachable varietals include Merlot, Shiraz, Tempranillo (10L only), Pinot Grigio, Sauvignon Blanc, Chardonnay, Pinot Grigio Rose, White Zinfandel and Prosecco DOC.
WHAT MAKES JACK RABBIT A GREAT WINE CHOICE FOR WET-LED VENUES?
Jack Rabbit offers a well-balanced range of top performing varietals within each colour, meaning there is something for everyone and consumers are able to make easy decisions in choosing a variety they know and trust.
As well as varietal range, Jack Rabbit offers various formats, meaning we can provide more (or less), depending on the
demand moment and help venues manage their wine sales. As well as 75cl, we offer a selection of our varietals in 187ml bottles which are great as a single serve option, or our Tempranillo as a 10L which is great for venues who offer wine on tap.
Why do formats work? We know formats help venues to create the right price point and minimise wastage with larger glasses and bottles being the preferred serve when choosing how to have wine2.
As the No.1 Wine Brand in UK On-Trade3, Jack Rabbit is a recognisable brand to customers, immediately drawing them in and ensuring trust in what they are ordering. When creating a wine list, it is important to include well-known brands and bring in that appeal to customers vs non-recognised brands.
HOW DO JACK RABBIT WINES SUIT AN ARRAY OF DIFFERENT GUESTS AND A NUMBER OF DIFFERENT STYLE WET-LED VENUES?
Jack Rabbit is a non-fussy brand, easy to understand with core varietals meaning consumers can easily buy into wine in an outlet.
With the multiple varietals, we are also able to offer wines for different occasions, whether these be seasonal, celebrations or just a casual drinking experience.
Whilst we know there are a vast array of drinks available for today’s consumer, with trends coming and going, a glass of wine remains a true, timeless classic. During the cold, dark nights as winter approaches, there’s nothing better than a hearty glass of red to be enjoyed, or as the sun starts to shine in the warmer months, our selection of rose and white wines are perfect. Jack Rabbit also offers Prosecco DOC for those all-year-round celebrations!
WHAT ARE THE BENEFITS OF STOCKING JACK RABBIT WINES TO WET-LED VENUES – IN TERMS OF COMPLEMENTING BAR BITES AND DELECTABLE DISHES, ELEVATING THE GUEST EXPERIENCE AND INCREASING REVENUE?
Jack Rabbit offers the Jack Rabbit Wine Club to all stockists. The platform is super easy to join and use; allowing stockists to redeem codes found on inner cases in turn for Jack Rabbit merchandise to support in outlet branding.
We know that 64% of consumers prefer a drink served in a branded glass4, which is why the Jack Rabbit wine glasses are the top seller on the JRWC. Using branded glassware is a sign of quality, which enhances customer satisfaction and encourages repeat purchases. Many wine customers also don’t know what they are going to buy when before heading into an outlet and Jack Rabbit Wine Club provides
operators with the opportunity to order striking POS and branded merchandise to influence customer decisions from the moment they enter through the doors.
Of all the many alcoholic offerings, wine is still the most strongly associated with food, with 84% of wine occasions involving some kind of food⁵. Therefore, having a great bar snack menu with suggested wines can get Jack Rabbit hopping off the shelves. Maximising the opportunity and using the Jack Rabbit logo to call out perfect pairing opportunities on menu, eases the consumers decision and gives them a clear pairing route to order.
1.
WITH THE HELP OF INDUSTRY EXPERTS, WE DELVE INTO THE EXTENSIVE WORLD OF FOOD AND DRINK PAIRINGS, SHARING HOW THE TRADITIONAL ROLE OF WINE IN THESE MATCHINGS IS BEING TAKEN OVER BY NEW AND EXCITING SERVES AND SPIRITS.
It is fair to say that the role of gastronomic delights in wet-led venues has an increasing value, both to the customer experience and the establishment itself. An accompanying edible menu elevates the guest experience by complementing the venue’s serves and enhancing the flavours of each component. It also provides the opportunity for the operator to achieve increased footfall, revenue and competitive edge.
In terms of enhancing the overall experience in wet-led venues, food and drink pairings are crucial. Enrico Perri, Bar Manager at 45 Park Lane, states, “I believe that a bar needs the same level of food and drinks; this is the recipe for the perfect bar.
“Small plates and bar bites play a vital role in elevating the venue’s offerings by enhancing flavours in the drinks. Therefore, it’s important that these are paired perfectly to create a harmonious and memorable dining and drinking experience for customers. On the business side, it is also very important to keep people in the venue longer than just a couple of drinks time,” he adds.
Pietro Collina, Thesleff Group’s Beverage Director, agrees, sharing that the purpose of food and drink pairing is to create harmony between the components and, consequently, ‘complete’ the overall experience. He explains, “In venues focused on beverages, pairing food and drinks is key, especially when we’re crafting refined
small plates and bar bites. These dishes aren’t just snacks—they’re designed to bring out the best in a cocktail or wine, and vice versa.
“A thoughtful pairing goes beyond just the taste; it’s about creating a complete bar experience. However, there’s no one-sizefits-all perfect pairing. You can always play with complementing or contrasting flavours to highlight different aspects of the dish overall.”
With innovation being the driving force
of many venues to offer guests unparalleled experiences, traditional food and drink pairings are being left behind, such as those with wine, to make way for new and exciting combinations with an array of different spirits and serves.
Altan Buyukgiray, General Manager at The Zetter, provides more insight into this on-going evolution of food and drink pairings, sharing that, “While traditionally wine has been the primary focus for pairing with food, there’s a growing recognition
that the concept extends far beyond wine. In fact, in today’s culinary landscape, the significance of pairing extends to a wide range of beverages, including cocktails, craft beers and non-alcoholic options.”
This new chapter in food and drink pairings allows an exciting period of exploration, both for the guests, who are seeking unique and heightened on-trade experiences, and for bartenders, who are broadening horizons and experimenting with a realm of endless flavour possibilities. This ‘no rules required’ approach also allows venues to appeal to a wide range of tastes, while simultaneously standing out from the crowd.
Pietro shares, “Whether it’s spirits, beers, sakes, or even meticulously crafted non-alcoholic options, each one brings its own charm to the table. Some of the most memorable pairings I’ve experienced have surprised me—like teas, sparkling ciders or sherries. This approach isn’t just about being trendy; it’s about catering to a broader range of tastes and preferences – and for venues, it’s a chance to stand out and offer something truly unique.”
Pietro continues, “At Los Mochis, each course feels like a chapter in a delicious story, perfectly paired with the right drink. Guests can start with a light tequila cocktail to wake up their taste buds as they dive into those first few bites. Then, they can enjoy a delicate sake that dances with the nuanced flavours. As guests move through the courses, maybe a medium-bodied red wine steps in to enhance a heartier dish, leading to a thoughtful finale with a smooth Japanese whiskey or a smoky mezcal. It’s like taking a flavourful journey through the cultures of Japan and Mexico, exploring different tastes and intensities.”
But how do wet-led venues ensure success when it comes to pairing delightful dishes and spectacular serves? Enrico offers food and beverage teams a few tips…
“To ensure outstanding food and drink offerings that pair perfectly and appeal to a range of guests, key elements include: emphasising seasonality in ingredient selection for freshness and flavour; offering diverse options, including vegetarian, vegan and gluten-free choices, to cater to various dietary preferences; curating a balanced menu with options for small plates, sharing platters and main courses to accommodate different dining preferences, and last not least, providing knowledgeable staff who can recommend pairings to enhance the overall dining experience, ensuring guests find the perfect match for their tastes and preferences.”
Another important thing to remember
when curating perfect pairings, is that there is no ‘one size fits all’ approach; successful food and drink combinations should cater to an array of different tastes and preferences, and should not be restricting.
Pietro shares, “While a pre-selected drink pairing is a treat, it’s all about flexibility. Let guests choose what they love or mix and match to make the meal their own.”
Delving a little deeper into the new chapter of food and drink combinations, Veronika Karlov, UK On-Trade Manager at Noblewood Group, reveals the art of perfect vodka pairings, sharing, “When it comes to pairing spirits like vodka with food – it’s almost an art form; getting the combination perfect is crucial.
“Each expression of Beluga Vodka has got a slightly different mouthfeel and taste: Beluga Noble makes a perfect pairing with cold meats, charcuterie or smoked salmon; Beluga Transatlantic tastes great when paired with oysters; Beluga Allure works well with deserts, ice cream or sorbet due to its sweeter character, and finally, Beluga Gold Line is best savoured in a martini and paired with caviar.”
When it comes to creating perfect food and drink combinations, versatility of the serves you choose is also essential; agave spirits and sakes are incredibly flexible and can be paired with an array of different dishes, whether to complement the flavours in the married foods or to offset or contrast.
Pietro explains that, “Both Mexican and
Japanese spirits offer incredible versatility, making them perfect for unique pairings.
Providing some inspiration, Pietro offers some of Los Mochis’ top mezcal and sake food pairings. “Picture the intriguing dance between the smoky depths of a fine mezcal and the savoury, umami-rich delights of Japanese cuisine. Likewise, the delicate, refined notes of a premium sake can beautifully enhance the vibrant flavours of Mexican dishes.
“Here are some standout pairings from our Los Mochis: Beetroot Tiradito paired with the Los Mochis G&T, Crispy Rice with Pato matched with the Toasted Corn Old Fashion, Masu Tartare (Icelandic sea trout tartare) paired with Poully Fuisse 1er Cru Nadine Ferrand, and Hiramasa Tiradito (yellowtail) accompanied by Toko “Fulurotsuri” Junmai Daiginjo Uktralux,” he adds.
Though more unusual and unique serves are coming to the forefront of exceptional food and drink combinations, it is undeniable that wine will always hold some sort of presence on menus, as it is expected by guests.
So, how can wet-led venues offer more wow-factor in their wine pairings? Enrico urges operators to think outside the box by choosing more unique and diverse wines, perhaps based on region and grape variety. He states, “Bars can elevate their wine offerings by incorporating new trends and expanding their selection to include more new wines by the glass. I personally love vermouths, and guests love the idea of drinking a sweeter and more aromatic wine. Embracing emerging wine regions, organic and biodynamic options, and unique grape varieties adds excitement.”
To further heighten the guest experience, Enrico also advises venues to consider wine flights or tasting experiences accompanied by some yummy eats. He told us, “Introducing themed wine flights, or hosting tasting events, can also engage guests and showcase diversity. Additionally,
offering food pairing suggestions enhances the overall experience, enticing guests to explore and enjoy the variety of wines available.”
Offering an exceptional food and drink journey is one thing, but effectively promoting this to guests is another; a food and drink pairing option should be visible to guests, either as its own separate menu, or conveyed through the ‘storyteller’ – the bartender.
Pietro shares the importance of front of house staff being well-informed and passionate when it comes to encouraging guests to take the leap into the wonderful
world of flavour combinations, explaining that, “Getting guests to try new food and drink pairings is all about genuine enthusiasm, especially from your waiters and bartenders. That excitement comes naturally when your team has been through thorough training and has actually tasted the pairings themselves.”
Pietro added, “Manuals and briefings help, but there’s something special about experiencing it first-hand. Having the team taste the pairings helps everyone understand how they work, and even sparks memories and personal language that can really connect with guests, leading to more sales in the end.”
Ultimately, as the food and drink pairing landscape continues to evolve, it is crucial venues are broadening their horizons by offering new, exciting and, perhaps, unusual spirits and serves, in their coupling, to effectively heighten the guest experience. While the no rules required approach offers increased versatility, and a plethora of unique flavour combinations, it is, without a doubt, a fact that wine will always have some hold over successful pairings – something venues should pay close mind to when looking to elevate the guest experience through delectable dishes and sublime serves.
WE SPOKE TO PAUL JENNINGS, HEAD OF CULINARY AT QUORNPRO, TO FIND OUT ABOUT HIS STORY SO FAR AND THE BRAND’S AMBITION TO BECOME THE PROTEIN OF CHOICE FOR CHEFS.
WHAT MOTIVATED YOU TO CHOOSE TO TRAIN AS A CHEF, AND WHICH CULINARY SCHOOL DID YOU ATTEND?
I had a love of food from a young age, everything at home was scratch cooked and convenience wasn’t really a thing back then. Mum was a genius – casseroles, stews, pies, roasts, cakes – good hearty home cooking at its best! My secondary school offered a two year catering course as an option,
BIRRIA TACO (V)
This dish uses QuornPro mince to strike the perfect balance between a crispy outer shell and a soft filling. Packed with incredible flavours and fresh ingredients these tacos are sure to satisfy the tastebuds! which was pretty unique, so I went for it! From there, I attended Lewisham college on day release as part of my three year apprenticeship and never looked back.
DID YOU ALWAYS ENVISION WORKING IN DEVELOPMENT, OR DID YOU DISCOVER YOUR INTEREST IN IT AS YOU PROGRESSED IN YOUR CAREER?
I have always loved exploring food but I hadn’t seen it as a career at first. My love of travel really opened my eyes to just how many cuisines there are. I am naturally inquisitive and the world of gastronomy fascinates me, as I’m sure it does for all chefs.
WHERE DID YOU LEARN THE BUSINESS ELEMENTS OF A DEVELOPMENT CHEF?
From my very first head chef’s role at 25, I quickly learnt that you need to know more than just the food you are preparing – chefs nowadays are also business managers. Bringing an idea to life and the steps that you go through are second nature to all
chefs, but then add to that the logistics of producing at scale, the processes to ensure consistency, communication and more, and the learning never stops.
HOW DOES A DEVELOPMENT CHEF DIFFER TO A RESTAURANT CHEF?
Fundamentally, we all want to achieve the same thing – great tasting food – we just come at it from different angles. The disciplines learned as a restaurant chef in terms of organisation, work ethic and time awareness definitely helps with food development, but there are lessons that can be learned from everyone who works with food. That’s what makes it such an amazing industry to be involved in.
HOW IMPORTANT IS IT THAT CHEFS HAVE A GREATER UNDERSTANDING OF NUTRITION?
I was lucky in my previous role to be involved with a number of elite sports
Chicken is a staple on many menus and is often the go-to choice for diners across all sectors out of home. There are so many creative ways to build vegan chicken dishes with our ChiQin range.
For this Japanese Katsu we used our crunchy Vegan ChiQin Buttermilk Burger paired with a rich flavour packed Katsu curry sauce, an Asian slaw, jasmine rice and crispy onions to create the perfect combination of flavours and texture.
training centres, and whilst I had the food knowledge, I wanted to get a deeper understanding of why macro balance in a menu was so important, so I gained some qualifications in health and nutrition. Don’t get me wrong, I have only scratched the surface; a couple of courses does not make you an expert, but it’s a fascinating subject and one that I would certainly recommend to anyone.
AND WHAT ARE THE GREATEST REWARDS IN YOUR ROLE?
Getting it right! I always ask at the end of every food presentation we do, “Did we exceed your expectations?” That’s what drives us forward.
HOW IMPORTANT IS IT FOR CHEFS TO OFFER ALTERNATIVE PROTEINS ON MENUS?
It’s absolutely vital! Consumers are actively looking to reduce the meat they eat as they realise the impact it can make on the
planet. I think that people want variety and want the opportunity to make the right choices for them at any given time. Quite rightly this has meant that as chefs, we have had to radically rethink the way we cook vegetarian and vegan food, which was probably up until the last few years a separate dish on a menu. Chefs are now starting to work the other way around – the bar has been raised.
WHY SHOULD CHEFS CHOOSE TO WORK WITH QUORNPRO?
We’ve always had an ambition to do more than provide tasty, nutritional and sustainable menu choices. Driven by our culinary ambition to be best in class, we have a unique opportunity to work with chefs to inspire the future of protein on plates.
HOW CAN YOU HELP CHEFS GET THE BEST FROM QUORNPRO PRODUCTS?
Get in touch! Our approach is very simple, we like to understand what our customers’ opportunities and challenges are, and then work with them to find a solution. This could be through menu options and dish development, cooking methods using particular equipment, right through to how
Burgers also remain a top menu choice. The versatility of our super protein means we have something in our range to meet all of these needs and more. Our Vegan Beef Burger is the star of this dish. The smoked cheeseburger is juicy, succulent and will satisfy those meaty cravings! A seasoned red cabbage, red onion, carrot slaw adds fresh crunch with a pop of flavour.
to get the best out of a particular QuornPro ingredient. Every customer is different, so we do not have ‘one size fits all’ approach.
WHAT IS YOUR FAVOURITE QUORNPRO RECIPE?
There are so many! The core ingredient in all QuornPro products is mycoprotein. With a taste and texture almost parallel to meat, it allows us to push the boundaries of protein so that chefs can push the possibilities of food.
A couple of my recent favourites are pictured here…
www.quornpro.com @quornpro
SALES & BRAND MANAGER AT SOGOOD SAKÉ, UNVEILS THE WORLD OF FOOD AND SAKE PAIRINGS, DETAILING HOW THE VERSATILE LIQUID CAN ELEVATE YOUR VENUE’S SERVES AND DELECTABLE DISHES!
HOW WELL DOES SAKE PAIR WITH FOOD, PARTICULARLY SOGOOD SAKÉ?
Traditionally, raw foods have been paired with Junmai Daiginjo sake while richer foods have worked best with Yamahai Genshu-style sakes as they have a fuller flavour. SoGood Sake aims to broaden the enjoyment of sake by encouraging consumers to drink differently and consume the liquid with foods from around the world. Thanks to SoGood’s well-balanced flavour profile it pairs well with everything from spicy food, fried dishes to desserts, and even salads.
We love to pair SoGood Saké with mature cheese and even charcuterie as it enhances the mouth-watering umami flavours of these foods. We also love it paired with oysters and fresh fish. The team at BiBo Shoreditch have created a delicious SoGood Saké cocktail called SoFar SoGood, which,
Why not try the SoGood Saké Mary. We promise it’s a refreshing addition to your brunch menu and pairs exceptionally well with egg-based dishes. Visit www. sogoodsake.com for more delicious cocktail recipes.
INGREDIENTS:
- 50ml SoGood Saké
- 100ml Tomato Juice
- 10ml Light Soy Sauce
- 10ml Rice Vinegar
- Black Pepper & Tabasco (to taste)
- Lemon
- Ice
- Celery (to garnish)
METHOD:
Rub the rim of a Collins glass with lemon and sprinkle with pepper. Fill the cocktail jigger with ice, add all the cocktail ingredients and gently shake for 15 seconds. Taste and adjust pepper and Tabasco and then, strain into a glass filled with fresh ice and garnish with a stick of celery.
when paired with their popular seafood paella creates an exceptional depth of flavour.
WHAT
Sake is an incredibly versatile liquid meaning it pairs well with a wide range of cuisines. Offering a liquid like SoGood Saké to consumers allows wet-led venues to experiment with different flavours
and ingredients to create a thoughtfully curated food pairing menu that excites guests. This not only helps to set them apart from competitors but allows them to capitalise on the growing interest amongst consumers in Japanese food and drink.
Introducing guests to SoGood Saké also provides wet-led outlets with an opportunity to educate consumers about the category, including its production methods and unique ingredients. By doing this venues can create a more immersive and culturally diverse experience, attracting more adventurous diners.
www.sogoodsake.com
NO DOUBT SUPPORTERS WILL FLOCK TO BARS THIS COMING SEASON TO GET THEIR SOCIAL FIX… MCCAIN FOODSERVICE SOLUTIONS IS HERE TO HELP YOU CAPITALISE ACROSS YOUR MENU THIS SEASON.
Asummer of sport and celebration arrives this month, a calendar fully booked with some of the most anticipated events of the year. With friends and families gathering this season to make memorable moments, score big with cheesy snacks and sharers made easy with McCain P!CKERS.
… OH AND A PORTION OF HALLOUMI FRIES PLEASE.
Tap into bar bites and snacking moments this summer with P!CKERS, unleashing new profitability with on-trend cheese appetisers to compliment an iced cold drink or two. With no faff, time or additional expense back of house, unlock an offering suitable to order any time.
Trend Alert: It’s simple to impress with the perfect base. With just an added drizzle of hot honey, or sweet chilli and lime yogurt dip, drive a new level of crave-ability.
… MOZZARELLA STICKS TOO? OH GO ON THEN.
Discover a combination of creamy mozzarella cheese and a parsley breadcrumb coating that make a delicious addition to menus. Drive additional revenue with customers who only intend to have a drink with friends but can’t resist the cheese pull. Made for all menus offer as a side, sharer or even a burger topper.
Trend Alert: Serve simply with a rich chilli jam or marinara sauce for added indulgence and irresistible appeal.
… NEXT ROUND WITH SOME CHILLI CHEESE NUGGETS ON ME.
The McCain Chilli Cheese Nuggets pack a kick for the consumers that indulge in heat. P!CKERS enhances your menu appeal to every consumer, even the fiery ones. Consistent size and appearance create plate
appeal and authenticity as if handmade, whilst managing portion control and costs.
Trend Alert: Paired with a cold one! Already packed with fiery chilli, oozing cheese wrapped in a tempura batter nothing pairs better than simply a cold refreshing drink of choice.
Create the pull this summer with the McCain P!CKERS range of snacks and sharers.
To discover inspirational menu hacks to create memorable food moment this season visit us at mccainfoodservice.co.uk or order from your local wholesaler.
Whether you’re planning to host summer-of-sport fans or not, the warmer months always provide a huge opportunity to bring your venue alive.
The warmer weather makes socializing easier and more appealing, so what are your plans for boosting revenue and footfall in summer 2024?!
The Olympics and the football provide easy reasons for customers to gather, but if you’re not televising these events are you planning summer events to increase trade. Comedy, live music and food themed
evenings are popular and give customers a specific reason to visit your venue.
Be it sports flag bunting, coastal décor or vibrant colourful party vibes, a great way to create atmosphere and get customers through the door is to theme your space for summer.
Sports fans will likely stand or sit in larger groups. Do you have the right type of furniture to maximise your capacity? Poseur tables and stools work well for standing capacity or longer communal tables and benches are best for groups who want to sit down.
Unpredictable British summer weather means you need to make indoor and outdoor spaces flexible to maximise your capacity. If you’re lucky to have an outdoor space, optimize it with indoor/outdoor furniture that can easily be moved between spaces, provide vertical drinking spaces but also lounging areas to appeal to your range of guests.
Woodberry, the trusted experts to the hospitality industry, offer a wealth of advice to optimize your space with furniture and shelters, plus seasonal offers to get your venue summer-ready.
www.woodberry.co.uk
Salute! Drinking like an Italian at Imbibe Live 2024
The Italian Trade Agency (ITA) will be showcasing the spirit of “La Dolce Vita” at the new edition of Imbibe Live returning to the Grand Hall at Olympia London taking place from 1 to 2 July at Olympia London.
This year the cocktail bar of the Italian Trade Agency (stand D90) will open its doors!
The Italian Trade Agency (ITA) will be showcasing the spirit of “La Dolce Vita” at the new edition of Imbibe Live returning to the Grand Hall | Olympia London from 1 to 2 July.
You will taste products from different areas of the Italian drinks industry, ranging from aperitifs to liqueurs and spirits.
This year the cocktail bar of the Italian Trade Agency (stand D90) will open its doors!
It will be a great opportunity for networking and discovering more about the ‘Made in Italy’ distillates and mixology trends.
Following the brands that you can taste at the ITA stand:
You will taste products from different areas of the Italian drinks industry, ranging from aperitifs to liqueurs and spirits.
GABRIELLO SANTONI
DISTILLERIA NARDINI
DISTILLERIE CAMEL
It will be a great opportunity for networking and discovering more about the ‘Made in Italy’ distillates and mixology trends.
LANGA SPIRIT
POLINI GROUP
Following the brands that you can taste at the ITA stand:
GE DISTILLERY
ITS SPIRITS RUBINO SPIRITI ITALSPIRITS
RUBINO SPIRITI
DISTILLERIA NARDINI
MURETA
CASONI
GE DISTILLERY
DISTILLERIE CAMEL ITALSPIRITS
SPIRIT
POLINI GROUP
GABRIELLO SANTONI
If you’re seeking further information, email: foodwine.london@ice.it
ITS SPIRITS
If you’re seeking further information, email: foodwine.london@ice.it
A FIRM FAVOURITE ACROSS A PLETHORA OF HOSPITALITY VENUES, NELSON’S
GLASSWASHERS GO THE EXTRA MILE WHEN IT COMES TO KEEPING GLASSES CLEAN. BUT DON’T JUST TAKE OUR WORD FOR IT, KARMA SANCTUM SOHO HOTEL SINGS NELSON’S PRAISES TOO!
The Karma Sanctum Soho is, quite simply, London’s premier rock ‘n’ roll hotel. It was the brainchild of Mark Fuller whose long list of past successes include Sugar Reef, Red Cube and The Embassy Club, in collaboration with music legends, Andy Taylor and Rod Smallwood. With that pedigree, understanding the unique demands of the many ‘names’ that frequent the hotel is second nature.
“Essentially, we’re not a conventional hotel with fixed routines so, if our customers turn up at midnight after a gig, we’re ready with drinks and food and whatever else they need,” Mark says.
There are two indoor bars, one in the restaurant, one in the private members’ Inner Sanctum basement lounge and a third on the incredible rooftop terrace. Alongside these, there’s a casual dining Japanese restaurant devised by Michelin starred chef, Garry Hollihead and managed by Sherene Fuller, Mark’s wife, whose culinary background includes time at both Zuma and
Coya, and 30 rooms and suites – each with its own very stylish and distinctive theme.
In the same way Mark goes the extra mile for his guests, he appreciates the same philosophy in the companies he deals with and a key member of that group is Nelson. “They’re a phenomenal firm”, he pronounces.
“They designed and installed my kitchen about 15 years ago and, beyond the possibility of getting a new oven soon,
it’s still perfect – and Garry loves it! We also use Nelson’s glasswashers which are undoubtedly some of the best around. We’ve recently had new ones installed because they’ve got some great energy efficient models and they get used a lot so it makes sense on every level. And, like us, Nelson gives a service that really is above and beyond.”
www.nelsonwashonline.co.uk
NELSON’S TOP TIPS ON GLASS CARE
• To ensure you have a constant supply of spotless glasses, establishing a daily glass washer cleaning regime is important. This involves draining the machine at the end of each service session, removing, and cleaning filters and wash jets, and then, wiping all external surfaces with a sanitiser. The machine should be topped up with detergent and rinse aid and the door left open overnight.
• High-quality detergents and rinse aids will ensure the best clean for your glasses and your supplier will advise on the products best suited to your water quality.
•Periodically, you should renovate your glassware to remove protein or mineral buildup. Use specific glass renovating products and follow the manufacturer’s instructions carefully.
Hoshizaki
+44 (0)845 456 0585 uksales@hoshizaki.uk www.hoshizaki-europe.com @hoshizakiuk hoshizakiuk
@hoshizaki_uk hoshizakiuk
Koldbox 01254 614444 sales@pentlandwholesale.co.uk www.koldbox.com @pentlandwholesale pentlandwholesale @pentlandw pentland-wholesale-ltd
Nelson 0800 592 833 office@nelsonwash.co.uk www.nelsonwashonline.co.uk
Bizimply
+44 203 642 5644 support@bizimply.com www.bizimply.com @bizimplyhq Bizimply bizimply
TNT Sports www.tntsports.co.uk @tntsports TNTsports @tntsports
Tripleseat
+1 (978) 614 0490 info@tripleseat.com www.tripleseat.com
@tripleseat Tripleseat tripleseat-software
Cult Furniture
+44 (0) 208 185 6960 info@cultfurniture.com www.cultfurniture.com @cultfurniture cultfurniture
Woodberry 01926 889922 mail@woodberry.co.uk www.woodberry.co.uk
Amaro Montenegro +44 751 609 8527 miriam.pomioli@montenegro.it www.amaromontenegro.com @amaromontenegro_ww amaromontenegroglobal
Beluga Vodka www.vodka-beluga.com @vodkabeluga belugavodka noblewoodgroup
Cano Water www.canowater.com @canowater canowater @canowater
DeKuyper +31 (0)10 42 79 700 royalinfo@dekuyper.nl www.dekuyper.com @de_kuyper_cocktails dekuypercocktailsuk
Frobishers 0870 242 1989 ahoy@frobishers.com www.frobishers.com @frobishersjuices Frobishersjuices
HEINEKEN
+44 (0)131 528 1000 www.heineken.co.uk @heinekenukcompany heinekenuknews heineken
Hoxton Spirits London 020 3892 6780 hoxton@hoxtonspirits.com www.hoxtonspirits.com @hoxtonspirits HoxtonSpirit
Lanchester Wines 01207 521234
sales@lanchesterwines.co.uk www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines
Paragon Brands
+44 (0) 161 390 0019 hello@paragonbrands.co.uk www.paragonbrands.co.uk @paragonbrands paragonbrands @paragonbrands
Pernod Ricard UK www.pernod-ricard.com/en @pernodricard pernod-ricard
Thatchers Cider 01934 822862
info@thatcherscider.co.uk www.thatcherscider.co.uk @thatcherscider ThatchersCiderCompany @thatchers_cider thatchers-cider-company-ltd
The Secret Garden Distillery 0131 285 6833
info@secretgardendistillery.co.uk www.secretgardendistillery.co.uk @secretgardendistillery secretherbgarden the-secret-garden-distillery
Tipplemill Distillery info@tipplemill.com www.tipplemill.com @tipplemillgin Tipplemill Distillery
Lamb Weston +31 88 00 33 200 info@lambweston.eu www.lambweston.eu/emea lambwestonmeijeruk lambwestonemea
McCain Foodservice Solutions www.mccainfoodservice.co.uk @mccainfoodserviceuk @McCainFoods_B2B mccain-foodservice-gb
Midland Snacks 01536 204200
info@taytogroup.com www.midlandsnacks.co.uk tayto-group-limited
REAL Hand Cooked Crisps 01536 204200 info@taytogroup.com www.realcrisps.com @realhandcooked real-handcooked
Licensed Trade Charity 0808 801 0550 enquiries@ltcharity.org.uk www.licensedtradecharity.org.uk @ltcharity licensedtradecharity @LTCharity licensed-trade-charity
The Drinks Trust 0800 915 4610 supportline@drinkstrust.org.uk www.drinkstrust.org.uk @drinks_trust drinkstrust @drinks_trust drinks-trust
Golden Wonder 01536 204200
info@taytogroup.com www.goldenwonder.com @goldenwonderofficial goldenwonder
UKHospitality 020 7404 7744 info@ukhospitality.org.uk www.ukhospitality.org.uk @ukhospitality UKHospitality @ukhofficial ukhospitality
